CN101649286B - Method for preparing hawthorn fruit vinegar - Google Patents
Method for preparing hawthorn fruit vinegar Download PDFInfo
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- CN101649286B CN101649286B CN2009100702963A CN200910070296A CN101649286B CN 101649286 B CN101649286 B CN 101649286B CN 2009100702963 A CN2009100702963 A CN 2009100702963A CN 200910070296 A CN200910070296 A CN 200910070296A CN 101649286 B CN101649286 B CN 101649286B
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Abstract
The invention relates to a method for preparing hawthorn fruit vinegar, which comprises the following steps: extracting hawthorn juice containing rich biological effective constituent flavone by an enzymatic method extracting process; deacidifying the hawthorn juice by weakly basic anion exchange resin; adding wine active dried yeast into the deacidified hawthorn juice to ferment at low temperature so as to brew hawthorn wine; and further brewing the hawthorn wine into the hawthorn fruit vinegar by an acetic acid bacterium deep liquid fermentation method. Ecipients, such as malt-dextrin, lactose, and the like are added into a by-product after hawthorn processing to be mixed, stirred, granulated, dried, tabletted, classified and packaged to be capable of obtaining a hawthorn fiber sheet. The invention adopts a full juice low-temperature second deep liquid fermentation method, improves a comprehensive development industrial chain of the hawthorn, realizes no pollution production, and provides an effective path for enriching the deep processing and the comprehensive utilization of high-quality hawthorn resources, not only can enrich the variety of juice beverage and meet the market requirement but also can directly protect and simulate the development of forest fruit and improve an additional value of a product.
Description
Technical field
The invention belongs to food processing field, especially a kind of preparation method of haw fruit vinegar.
Background technology
Hawthorn (Crataegus pinnatifida Bunge) is a Rosaceae may, has another name called haw, and is delicate and exquisite with fruit, fawn on red pleasing, unique flavor, nutritious, medicine-food two-purpose and being celebrated.Hawthorn is a kind of seeds of drought-enduring, cold-resistant, anti-soil depletion, is distributed in areas such as North China more, is the desirable seeds of controlling sand, prevent erosion and protect water and soil resources, and its extensive plantation provides approach for solving China's Desertification problem.
Sweet, the slightly warm in nature of Fructus Crataegi flavor acid; Contain the multiple nutrients material; The biochemist discovers the biologically active substance that contains in haw and the leaf the human body beneficial, comprises more than 30 kind of flavone component, and special chemical component is to be triterpene and flavones two big compounds; Determined it to have the effect of the effect of removing radical and anti-oxidant, anticancer, anti-cancer and effectively persistent hypotensive, decreasing cholesterol, and heart coronary artery has been had the diastole effect; Haw also contains 17 seed amino acids, is rich in multivitamin and trace element, and calcium, iron level rank all kinds of fruit prostatitis, and some human indispensable unsaturated acid, like linolic acid, and linolenic acid etc.
In recent years, along with the adjustment of national agriculture industrialization structure, the cultivated area of hawthorn constantly enlarges.According to the data introduction, national hawthorn ultimate production surpasses 1,000,000 tons, has become the four big masters that are only second to oranges and tangerines, apple and pears and has planted one of fruit, and resource is quite abundant.Because the hawthorn organic acid content is abundant, and processing technology relatively lags behind, and the traditional processing added value of product is not high, can't adapt to modern's demand yet, so the Absatzvolumen of hawthorn is had a strong impact on, has dampened orchard worker's enthusiasm greatly.
Bright through the document key: at present, the bibliographical information of the patented claim of domestic existing exploitation and comprehensive process aspect about the haw fruit vinegar beverage, but the technology that is adopted and technical characterictic and full Sucus Crataegi fermenting twice technology be not inconsistent, method is different, it is different to brewage.Disclose a kind of haw fruit vinegar beverage and production technique thereof like patent CN100420396C, mainly comprised the hawthorn immersion is obtained haw liquid, sugaring then, zymamsis again, acetic fermentation adds the sweeting agent seasoning more again; The method of comprehensive CN1718116A (2006.1.11), CN1204476A (1999.1.13), patents such as 200810079855.2; Principal feature also is with hawthorn Jia Shui, adds pectinase enzymatic hydrolysis, adds the yeast zymamsis, adds the acetic bacteria acetic fermentation; Main purpose is to obtain acetic acid or acetic acid beverage; But ignored the high-load organic acid of hawthorn itself, cause after the fermentation haw fruit vinegar or through acrid, inharmonious, the no mellow fragrance of haw fruit vinegar beverage taste of allotment.Therefore invent a kind of main flow direction, that be fit to popular taste, technology is simple and be suitable for the method for brewageing haw fruit vinegar of large-scale industrial production, will be widely used in the area that richness is produced hawthorn and, have good application prospect by the industry approval.
Summary of the invention
The objective of the invention is to overcome the weak point of prior art, provide that a kind of transformation efficiency is high, technology is simple, the product taste pure and the preparation method of haw fruit vinegar.
The objective of the invention is to realize through following technical scheme:
A kind of preparation method of haw fruit vinegar, the step of its preparation is following:
(1) the haw water addition ratio is 1: 2-5 (W/W), add the 10-16U/mL polygalacturonase, and 50-60 ℃, lixiviate 4-6h, lixiviate after-filtration, the supernatant that obtains are the haw juice of total acid 11.5-13.1g/L;
(2) above-mentioned haw juice is changed in the stirred pot; Press the volume ratio 3-6 of haw juice and resin: 1; Weak basic anion exchange resin after the adding activation carries out specific adsorption, combination, filtering separation with 35-45 rev/min of continuously stirring 2-3h, obtains total acid and reduces to the Sucus Crataegi below the 8g/L;
(3) Sucus Crataegi is added 60-100ppm SO
2, insert the 0.5-1.0g/L wine active dry yeast, adopt and mend sugared technology in batches, 15-20 ℃ fermented 15-20 days, and made Hawthorn Fruit Wine;
(4) Hawthorn Fruit Wine is transferred to the vinegar base that alcoholic strength is 4-6% (V/V), inoculation stench bacillus aceticus, 30-35 ℃ of aerobic culture 65-75h after sterilization, the filtration, promptly obtains haw fruit vinegar.
And, mend sugared technology in the said step (3) for adding sugar at twice according to the alcoholic strength of Hawthorn Fruit Wine of design in batches,, fermentation adds when beginning to allocate for the first time, do not add remaining sugar when having the great amount of bubbles generation again when fermentation for the second time.
And the index of the haw fruit vinegar that fermentation obtains in the said step (4) is: with acetometer, and total acid 4.5-5.4%, ethanol≤0.3%, flavones content are 120-125mg/L.
Advantage of the present invention and beneficial effect are:
1, the present invention is to be main raw material with the hawthorn; Lixiviate behind the employing pectinase enzymatic hydrolysis can fully be extracted beneficial biological activities material such as the flavones in the hawthorn, adopts weak basic anion exchange resin to separate and effectively reduces total acid content; Ferment with wine active dry yeast again; The fermentation back increases the stability of drink, effectively improves mouthfeel, after the fermentation of stench bacillus aceticus obtains haw fruit vinegar; This fermentation method has guaranteed the taste and the nutrition of product from each step, has solved difficult problems such as existing technology is numerous and diverse, the cycle long, the product taste is inharmonious.
2, products obtained therefrom of the present invention is the comprehensive finely processed product of high technology content; Be that one of big problem that solves is badly in need of in the hawthorn producing region; Being that the resources advantage of domestic hawthorn is transformed and increment is the road of the ecological agriculture of commodity advantage, is the developing direction that realizes hawthorn ecological agriculture industrial chain, promptly meets the agriculture industrialization policy of country; Remarkable economic efficiency and social benefit are arranged again, have the meaning of further industrialization and popularization.
3, the method for the present invention's employing is full juice low temperature secondary, deep layer liquid fermentation method; Promote the industrial chain of the comprehensive exploitation of hawthorn; Improve value-added content of product, realize CR production, the resource deep processing of high-quality hawthorn and the comprehensive utilization of horn of plenty provide effective way; Can enrich the nectar kind, meet the need of market, directly protect and stimulate the development of woods fruit.
Embodiment
Below in conjunction with embodiment, the present invention is further specified, following embodiment is illustrative, is not determinate, can not limit protection scope of the present invention with following embodiment.
Embodiment 1:
A kind of preparation method of haw fruit vinegar, its step is following:
(1) be under the condition of 1: 4 (W/W) with the haw water addition ratio, add the 10U/mL polygalacturonase, 50 ℃, lixiviate 4h, the clear liquid after the filtration are haw juice, and the hawthorn pomace is used for cyclic production.
Its solvend yield is 80%, and the average yield of flavones is 82%, total acid 11.5g/L.
(2) total acid 11.5g/L Sucus Crataegi is changed in the stirred pot; By the Sucus Crataegi and the volume ratio of resin is that weak basic anion exchange resin carries out specific adsorption, combines with 40 rev/mins of continuously stirring 2h after adding activation at 3: 1, filters, separates and obtained total acid and reduce to the following Sucus Crataegi of 8g/L with 100 orders again.
Weak basic anion exchange resin is promptly after the activation in the present embodiment: select for use 60～80 order negatively charged ion commercial resin that are applicable to suitability for industrialized production to carry out pre-treatment; In the chromatography column of resin of packing into, add the alcohol immersion that is higher than resin layer 10cm; 2～4h circulation primary; Be washed till reserve liquid in test tube not muddy till, water repetitive scrubbing to ethanol content＜1% can use then.Organic acid in this resin ability active adsorption Sucus Crataegi, less to flavones absorption in the hawthorn simultaneously, and the resin regeneration reusability is strong;
(3) get total acid and reduce to the Sucus Crataegi below the 8g/L, add 100ppm SO
2, insert the 0.5g/L wine active dry yeast, adopt and mend sugared technology in batches, 20 ℃ fermented 16 days, and making alcoholic strength is 11.5% (V/V) Hawthorn Fruit Wine.
(4) the Hawthorn Fruit Wine dilution with the alcoholic strength that obtains 11.5% (V/V) is the vinegar base of 4% (V/V) for alcoholic strength; Inoculation is through the stench bacillus aceticus of first order seed, secondary domestication; 32 ℃ of aerobic culture 66h have obtained haw fruit vinegar; Again through blending, sterilization, filter after, sour-sweet tasty and refreshing, the haw fruit vinegar beverage that fruital is mellow of acetic acid content 5g/L.
The index of this haw fruit vinegar is: total acid (with acetometer) 4.5%, ethanol≤0.3%, flavones content are 120mg/L.
In addition, also can obtain sub product hawthorn fibre plate through the present invention, the preparation method of this hawthorn fibre plate is following:
(1) gets the hawthorn pomace 70% that haw obtains behind polygalacturonase lixiviate Sucus Crataegi, add vehicle such as maltodextrin, lactose;
(2) above-mentioned each material is mixed stirring, granulate drying, compressing tablet, finishing and packing, arrangement obtains the hawthorn fibre plate that the smell of fruits is very sweet.
Physical and chemical index: soluble solid >=70% moisture 10%
Embodiment 2:
A kind of preparation method of haw fruit vinegar, its step is following:
(1) be under the condition of 1: 3 (W/W) with the haw water addition ratio, add the 12U/mL polygalacturonase, 55 ℃, lixiviate 5h, the clear liquid after the filtration are haw juice, and the hawthorn pomace is used for cyclic production.
Its solvend yield is 81%, and the average yield of flavones is 83%, total acid 12.6g/L.
(2) total acid 12.6g/L Sucus Crataegi is changed in the stirred pot; By the Sucus Crataegi and the volume ratio of resin is that weak basic anion exchange resin carries out specific adsorption, combines with 40 rev/mins of continuously stirring 3h after adding activation at 5: 1, filters, separates and obtained total acid and reduce to the following Sucus Crataegi of 8g/L with 100 orders again.
(3) get total acid and reduce to the Sucus Crataegi below the 8g/L, add 80ppm SO
2, insert the 0.75g/L wine active dry yeast, adopt and mend sugared technology in batches, 20 ℃ fermented 16 days, and making alcoholic strength is 11.5% (V/V) Hawthorn Fruit Wine.
(4) the Hawthorn Fruit Wine dilution with alcoholic strength 11.5% (V/V) is the vinegar base of 5% (V/V) for alcoholic strength; Inoculation is through the stench bacillus aceticus of first order seed, secondary domestication; 32 ℃ of aerobic culture 70h have obtained haw fruit vinegar; Again through blending, sterilization, filter after, sour-sweet tasty and refreshing, the haw fruit vinegar beverage that fruital is mellow of acetic acid content 5g/L;
The index of its haw fruit vinegar is: total acid (with acetometer) 5.0%, ethanol≤0.3%, flavones content are 120mg/L.
In addition, also can obtain sub product hawthorn fibre plate through the present invention, the preparation method of this hawthorn fibre plate is following:
The preparing method's of sub product hawthorn fibre plate step is got the hawthorn pomace 73% that haw obtains with embodiment 1 in the present embodiment behind polygalacturonase lixiviate Sucus Crataegi.
Embodiment 3:
A kind of preparation method of haw fruit vinegar, its step is following:
(1) be under the condition of 1: 2 (W/W) with the haw water addition ratio, add the 16U/mL polygalacturonase, 60 ℃, lixiviate 6h, the clear liquid after the filtration are haw juice, and the hawthorn pomace is used for cyclic production.
Its solvend yield is 82.5%, and the average yield of flavones is 84.1%, total acid 13.1g/L.
(2) total acid 13.1g/L Sucus Crataegi is changed in the stirred pot; By the Sucus Crataegi and the volume ratio of resin is that weak basic anion exchange resin carries out specific adsorption, combines with 40 rev/mins of continuously stirring 3h after adding activation at 6: 1, filters, separates and obtained total acid and reduce to the following Sucus Crataegi of 8g/L with 100 orders again.
(3) get total acid and reduce to the Sucus Crataegi below the 8g/L, add 60ppm SO
2, insert the 1.0g/L wine active dry yeast, adopt and mend sugared technology in batches, 20 ℃ fermented 16 days, and making alcoholic strength is 11.5% (V/V) Hawthorn Fruit Wine.
(4) the Hawthorn Fruit Wine dilution with alcoholic strength 12% (V/V) is the vinegar base of 6% (V/V) for alcoholic strength; Inoculation is through the stench bacillus aceticus of first order seed, secondary domestication; 32 ℃ of aerobic culture 72h have obtained haw fruit vinegar; Again through blending, sterilization, filter after, sour-sweet tasty and refreshing, the haw fruit vinegar beverage that fruital is mellow of acetic acid content 5g/L;
The index of its haw fruit vinegar is: total acid (with acetometer) 5.4%, ethanol≤0.3%, flavones content are 125mg/L.
In addition; Also can obtain sub product hawthorn fibre plate through the present invention; The preparation method of this hawthorn fibre plate is following: the preparing method's of sub product hawthorn fibre plate step is got the hawthorn pomace 75% that haw obtains with embodiment 1 in the present embodiment behind polygalacturonase lixiviate Sucus Crataegi.
Claims (1)
1. the preparation method of a haw fruit vinegar, it is characterized in that: the step of preparation is following:
(1) the haw water addition ratio is 1: 2-5W/W, add the 10-16U/mL polygalacturonase, and 50-60 ℃, lixiviate 4-6h, lixiviate after-filtration, the supernatant that obtains are the haw juice of total acid 11.5-13.1g/L;
(2) above-mentioned haw juice is changed in the stirred pot; Press the volume ratio 3-6 of haw juice and resin: 1; Weak basic anion exchange resin after the adding activation carries out specific adsorption, combination, filtering separation with 35-45 rev/min of continuously stirring 2-3h, obtains total acid and reduces to the Sucus Crataegi below the 8g/L;
(3) Sucus Crataegi is added 60-100ppm SO
2, insert the 0.5-1.0g/L wine active dry yeast, adopt and mend sugared technology in batches, 15-20 ℃ fermented 15-20 days, and made Hawthorn Fruit Wine;
(4) Hawthorn Fruit Wine is transferred to the vinegar base that alcoholic strength is 4-6%V/V, inoculation stench bacillus aceticus, 30-35 ℃ of aerobic culture 65-75h after sterilization, the filtration, promptly obtains haw fruit vinegar;
Mend sugared technology in the said step (3) for adding sugar at twice in batches, when fermentation begins to allocate, add for the first time, do not add remaining sugar when having the great amount of bubbles generation again when fermentation for the second time according to the alcoholic strength of Hawthorn Fruit Wine of design;
The index of the haw fruit vinegar that fermentation obtains in the said step (4) is: with acetometer, and total acid 4.5-5.4%, ethanol≤0.3%, flavones content are 120-125mg/L.
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| CN2009100702963A CN101649286B (en) | 2009-08-31 | 2009-08-31 | Method for preparing hawthorn fruit vinegar |
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| CN2009100702963A CN101649286B (en) | 2009-08-31 | 2009-08-31 | Method for preparing hawthorn fruit vinegar |
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| CN101649286B true CN101649286B (en) | 2012-01-25 |
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Families Citing this family (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103405532A (en) * | 2013-07-08 | 2013-11-27 | 马洪兵 | Preparation method for extracting hawthorn extract from hawthorn |
| CN103734836B (en) * | 2014-01-28 | 2015-01-07 | 程健博 | Method for preparing germinated black tartary buckwheat and hawthorn fruit vinegar beverage |
| CN103815493B (en) * | 2014-03-24 | 2015-10-21 | 山东农业大学 | A kind of Hawthorn Fruit Wine dregs diet fibre beverage |
| CN104164355A (en) * | 2014-08-12 | 2014-11-26 | 承德红源果业有限公司 | Liquid fermentation technique of hawthorn vinegar |
| CN104856164B (en) * | 2015-05-27 | 2017-02-01 | 山东皇尊庄园山楂酒有限公司 | Method for preparing clear hawthorn juice drink by enzymolysis of hawthorn |
| CN104877859B (en) * | 2015-05-27 | 2017-02-01 | 山东皇尊庄园山楂酒有限公司 | Preparation method for hawthorn red wine |
| CN105255692A (en) * | 2015-09-10 | 2016-01-20 | 河南科技学院 | Crataegus pinnatifida bunge vinegar and preparation method therefor |
| CN106987510A (en) * | 2017-06-01 | 2017-07-28 | 淮海工学院 | A kind of method allocated for hawthorn finished wine |
| CN107319237A (en) * | 2017-08-25 | 2017-11-07 | 黄山市多维生物（集团）有限公司 | A kind of preparation method of pawpaw fruit juice vinegar |
| CN109943460A (en) * | 2019-05-05 | 2019-06-28 | 承德红源果业有限公司 | A kind of fermentation process of full juice haw fruit vinegar |
| CN112655848A (en) * | 2020-12-16 | 2021-04-16 | 山东金晔农法食品有限公司 | Enzyme hawthorn juice and preparation method thereof |
| CN113355204A (en) * | 2021-07-22 | 2021-09-07 | 天地壹号饮料股份有限公司 | Hawthorn fruit vinegar and preparation method thereof |
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