CN101926488A - Preparation method of wild pawpaw fruit vinegar beverage - Google Patents
Preparation method of wild pawpaw fruit vinegar beverage Download PDFInfo
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- CN101926488A CN101926488A CN201010139640.2A CN201010139640A CN101926488A CN 101926488 A CN101926488 A CN 101926488A CN 201010139640 A CN201010139640 A CN 201010139640A CN 101926488 A CN101926488 A CN 101926488A
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Abstract
This invention discloses a preparation method of a wild pawpaw fruit vinegar beverage. The method comprises the following steps of: crushing wild pawpaw, mixing the crushed wild pawpaw and deionized water and beating the mixture to prepare wild pawpaw juice; inoculating mixed yeasts prepared by mixing Angel wine active dry yeasts and Kluyveromyces GIM2.119 according to a volume ratio of 1-2:1 to the wild pawpaw juice for alcohol fermentation; on the basis of alcohol fermentation, inoculating AS1.41 acetobacter rancens for acetic fermentation; and ageing and seasoning the stock solution of the wild pawpaw fruit vinegar beverage. Good strains suitable for the fermentation of the wild pawpaw fruit vinegar beverage are determined and fermentation conditions are optimized by selecting the yeasts and the acetobacter; and the flavour of the fruit vinegar is further promoted and the defect of insufficient formation of flavour component caused by short fermentation time of a liquid deep fermentation method is overcome by combining methods of ageing and seasoning in the later stage and the like.
Description
Technical field
The invention belongs to food processing and technical field of biological fermentation, be specifically related to a kind of preparation method of pawpaw vinegar beverage.
Background technology
Chaenomeles plant (Chaenomeles Lindl.) belongs to the rose family, pears subfamily, comprise shine skin papaya [Chaenomeles sinensis (Thouin) Koehne], wrinkled papaya [Chaenomeles speciosa (Sweet) Nakai], hair leaf pawpaw [Chaenomeles cathayensis (Hemsl.) Schneid.], chaenomeles thibetica Yu [Chaenomeles thibetica Y ü] and Japanese floweringquince [Chaenomeles Japonica (Thunb.) Lindl.], totally 5 kinds.It is documented that pawpaw has that stimulating the circulation of the blood and cause the muscles and joints to relax quenches one's thirst promotes the production of body fluid, suppressing the hyperactive liver and easing the stomach, effect such as dispel rheumatism, and can treat diseases such as lumbocrural pain, beriberi oedema, dysentery cholera, pained stomachache, in addition, also have antibechic, clear heat diuresis, the effect such as eliminate the phlegm of relieving the effect of alcohol.Modern study shows, pawpaw fruit also contains polysaccharide, saponin(e, flavonoids, superoxide dismutase (SOD) isoreactivity composition except that containing multiple elements such as rich organic acid, pectin, amino acid, vitamin and potassium, magnesium, calcium, zinc, iron, manganese, phosphorus and nutriment.
Stauntonvine (Chaenomeles Cathayensis) belongs to rose family chaenomeles lagenaria bushes plant, and classification belongs to a mao leaf pawpaw [Chaenomeles cathayensis (Hemsl.) Schneid.] on the botany.The stauntonvine skin is thin, meat is tender, the sweet acid of distinguishing the flavor of, gas perfume (or spice), best in quality, the vegetal pole horn of plenty of fruit, containing multiple organic acid, total reducing sugar, protein, Flavonoid substances, several amino acids, vitamin and mineral matter element, is the characteristic resources of Zhengan County, zunyi, guizhou province.Modern medicine shows: the oleanolic acid that contains in the stauntonvine is a kind ofly can protect liver and fall enzyme, the antibacterial saponin(e material of anti-inflammatory, effects such as that Flavonoid substances has is hypotensive, cardiac stimulant, arrhythmia, the stasis of blood but organic acid food digesting stomach fortifying, promoting the circulation of qi are loose, pectin can radioresistance and the decomposition that promotes heavy metallic salt in the human body.Also being rich in superoxide dismutase (SOD) in the stauntonvine especially, is the excellent activity material that human body delays senility.
How stauntonvine is carried out deep processing, keeps the nutritional labeling of stauntonvine simultaneously as far as possible and guarantees that the product good taste is the problem that needs people to further investigate.
Summary of the invention
Technical problem to be solved by this invention is, a kind of with short production cycle, preparation method of being convenient to the wild pawpaw fruit vinegar beverage that automatically control and industrialization produce is provided, wild pawpaw fruit vinegar beverage nutritional labeling height, the mouthfeel of using this method to make are good, to overcome deficiency of the prior art.
Technical scheme of the present invention: the concrete steps of this method are as follows:
A, stauntonvine cleaned, goes seed, stripping and slicing fragmentation after, mixes making beating afterwards with deionized water by 1～2:1(W/V) ratio, get stauntonvine fruit juice;
B, inoculation yeast is carried out alcoholic fermentation in above-mentioned stauntonvine fruit juice: use Angel wine active dry yeast that 1～2:1 by volume mixes and the compound barm of Kluyveromyces marxianus GIM2.119, inoculum concentration is 8～10%, 28～30 ℃ of fermentation temperatures, fermentation time 4～6 days, be lower than 2.0% in the liquid pol, alcoholic strength reaches 5.0%(V/V) stop alcoholic fermentation when above, under 90～95 ℃, carry out pasteurize 5～10min then, get stauntonvine wine liquid;
C, in above-mentioned stauntonvine wine liquid the inoculation in the AS1.41 of section acetic acid bacteria carry out acetic fermentation: inoculum concentration is 10～12%, 30～32 ℃ of fermentation temperatures, fermentation time 7～10 days, reach 5.0% in total acidity and end acetic fermentation when above, under 90～95 ℃, carry out pasteurize 5～10min then, get wild pawpaw fruit vinegar stoste;
D, wild pawpaw fruit vinegar stoste is carried out ageing, seasoning, filtration clarification and sterilization, obtain the wild pawpaw fruit vinegar beverage finished product.
The present invention is by the screening to saccharomycete, acetic acid bacteria, established the excellent species of suitable wild pawpaw fruit vinegar fermentation, alcoholic fermentation, acetic fermentation technology have been optimized, further promote local flavor in conjunction with methods such as later stage ageing, seasonings again, remedied the liquid submerged fermentation method well because the defective that the fermentation time weak point causes flavor components fully not form.The present invention to bacterial classification carry out preferred: in alcoholic fermentation with multiple yeast (Angel high activity dried yeast, the Angel yellow wine yeast, the Angel wine active dry yeast, Kluyveromyces marxianus GIM2.119 etc.) compare test, discovery Angel wine active dry yeast and Kluyveromyces marxianus the GIM2.119 ratio of 1～2:1 by volume add wine liquid vinosity and the stauntonvine fruity harmony that stauntonvine fruit juice carries out the alcoholic fermentation acquisition, mouthfeel is soft, wine liquid is light yellow or pale brown look, the shortcoming that vinosity is overweight or local flavor is thin when having avoided selecting for use single saccharomycete well.Select for use in the acetic fermentation Shanghai make 1.01 and two kinds of acetic acid bacterias of the middle AS1.41 of section be 5.0%(V/V at alcoholic strength respectively), inoculum concentration is 10%, temperature is to carry out acetic fermentation 10 days under 30 ℃ the condition, the result shows that selecting for use Shanghai to make 1.01 carries out that total acid content is 5.7% behind the acetic fermentation, and acetic acid tart flavour is dense; And the middle AS1.41 of section ferment the back total acid content be 5.9%, acetic acid tart flavour is soft, has stauntonvine delicate fragrance; Therefore the AS1.41 of section acetic acid bacteria is the excellent species of the fermentation of wild pawpaw fruit vinegar in.
Compared with prior art, the present invention adopts the liquid submerged fermentation method to brewage wild pawpaw fruit vinegar beverage, and need not domestic preparation vinegar habitual solid fermentation method, avoided that solid fermentation method labour intensity is big, mass transfer and shortcomings such as heat transfer difficulty, productive rate and yield are low, incubation detection difficult.The liquid submerged fermentation method also has the mechanization degree height, the operation sanitary condition is good, raw material availability is high, with short production cycle, constant product quality, be convenient to advantages such as control and suitability for industrialized production automatically.
The wild pawpaw fruit vinegar beverage that utilizes the inventive method to make, product are light yellow or pale brown look, and clear has vinegar perfume (or spice), sweet-smelling and fruital, and local flavor is coordinated mutually, and is nutritious.
Product quality indicator of the present invention is as follows:
The organoleptic indicator:
| Project | Product performance |
| Color and luster | Be light yellow or pale brown look, glossy |
| Fragrance | Has the peculiar fruital of vinegar perfume (or spice), sweet-smelling and stauntonvine |
| Flavour | Tart flavour is soft, and the smell of vinegar is pure, free from extraneous odour |
| The figure | Clear |
Physical and chemical index:
| Project | Index |
| Total reducing sugar (in reduced sugar) (g/100mL) | ≤5.0 |
| Total acid (with acetometer) (g/100mL) | ≥3.5 |
| Fixed acid (in lactic acid) (g/100mL) | ≥0.5 |
| Lead (in Pb) (mg/kg) | ≤1.0 |
| Arsenic (in As) (mg/kg) | ≤0.5 |
Microbiological indicator:
| Project | Index |
| Total number of bacteria (cfu/mL) | ≤10000 |
| Escherichia coli (MPN/100mL) | ≤3 |
| Pathogenic bacteria | Must not detect |
The specific embodiment
Embodiment 1: preparation method's concrete steps of the present invention are as follows:
A, stauntonvine cleaned, goes seed, stripping and slicing fragmentation after, mixes making beating afterwards with deionized water by the 1:1 ratio, get stauntonvine fruit juice;
B, inoculation yeast is carried out alcoholic fermentation in above-mentioned stauntonvine fruit juice: use Angel wine active dry yeast that 1:1 by volume mixes and the compound barm of Kluyveromyces marxianus GIM2.119, inoculum concentration is 8～10%, 28～30 ℃ of fermentation temperatures, fermentation time 4～6 days, be lower than 2.0% in the liquid pol, alcoholic strength reaches 5.0%(V/V) stop alcoholic fermentation when above, under 90～95 ℃, carry out pasteurize 5～10min then, get stauntonvine wine liquid;
C, in above-mentioned stauntonvine wine liquid the inoculation in the AS1.41 of section acetic acid bacteria carry out acetic fermentation: inoculum concentration is 10～12%, 30～32 ℃ of fermentation temperatures, fermentation time 7～10 days, reach 5.0% in total acidity and end acetic fermentation when above, under 90～95 ℃, carry out pasteurize 5～10min then, get wild pawpaw fruit vinegar stoste;
D, wild pawpaw fruit vinegar stoste is carried out ageing, seasoning, filtration clarification and sterilization, obtain the wild pawpaw fruit vinegar beverage finished product.
Embodiment 2: preparation method's concrete steps of the present invention are as follows:
A, stauntonvine cleaned, goes seed, stripping and slicing fragmentation after, with deionized water in 1.5:1.0(W/V) ratio mixes making beating afterwards, gets stauntonvine fruit juice;
B, inoculation yeast is carried out alcoholic fermentation in above-mentioned stauntonvine fruit juice: use Angel wine active dry yeast that 1.5:1 by volume mixes and the compound barm of Kluyveromyces marxianus GIM2.119, inoculum concentration is 8～10%, 28～30 ℃ of fermentation temperatures, fermentation time 4～6 days, be lower than 2.0% in the liquid pol, alcoholic strength reaches 5.0%(V/V) stop alcoholic fermentation when above, under 90～95 ℃, carry out pasteurize 5～10min then, get stauntonvine wine liquid;
C, in above-mentioned stauntonvine wine liquid the inoculation in the AS1.41 of section acetic acid bacteria carry out acetic fermentation: inoculum concentration is 10～12%, 30～32 ℃ of fermentation temperatures, fermentation time 7～10 days, reach 5.0% in total acidity and end acetic fermentation when above, under 90～95 ℃, carry out pasteurize 5～10min then, get wild pawpaw fruit vinegar stoste;
D, wild pawpaw fruit vinegar stoste is carried out ageing, seasoning, filtration clarification and sterilization, obtain the wild pawpaw fruit vinegar beverage finished product.
Embodiment 3: preparation method's concrete steps of the present invention are as follows:
A, stauntonvine cleaned, goes seed, stripping and slicing fragmentation after, with deionized water in 2:1(W/V) ratio mixes making beating afterwards, gets stauntonvine fruit juice;
B, inoculation yeast is carried out alcoholic fermentation in above-mentioned stauntonvine fruit juice: use Angel wine active dry yeast that 2:1 by volume mixes and the compound barm of Kluyveromyces marxianus GIM2.119, inoculum concentration is 8～10%, 28～30 ℃ of fermentation temperatures, fermentation time 4～6 days, be lower than 2.0% in the liquid pol, alcoholic strength reaches 5.0%(V/V) stop alcoholic fermentation when above, under 90～95 ℃, carry out pasteurize 5～10min then, get stauntonvine wine liquid;
C, in above-mentioned stauntonvine wine liquid the inoculation in the AS1.41 of section acetic acid bacteria carry out acetic fermentation: inoculum concentration is 10～12%, 30～32 ℃ of fermentation temperatures, fermentation time 7～10 days, reach 5.0% in total acidity and end acetic fermentation when above, under 90～95 ℃, carry out pasteurize 5～10min then, get wild pawpaw fruit vinegar stoste;
D, wild pawpaw fruit vinegar stoste is carried out ageing, seasoning, filtration clarification and sterilization, obtain the wild pawpaw fruit vinegar beverage finished product.
Claims (1)
1. the preparation method of a wild pawpaw fruit vinegar beverage is characterized in that the concrete steps of this method are as follows:
A, stauntonvine cleaned, goes seed, stripping and slicing fragmentation after, mixes making beating afterwards with deionized water by 1～2:1(W/V) ratio, get stauntonvine fruit juice;
B, inoculation yeast is carried out alcoholic fermentation in above-mentioned stauntonvine fruit juice: use Angel wine active dry yeast that 1～2:1 by volume mixes and the compound barm of Kluyveromyces marxianus GIM2.119, inoculum concentration is 8～10%, 28～30 ℃ of fermentation temperatures, fermentation time 4～6 days, be lower than 2.0% in the liquid pol, alcoholic strength reaches 5.0%(V/V) stop alcoholic fermentation when above, under 90～95 ℃, carry out pasteurize 5～10min then, get stauntonvine wine liquid;
C, in above-mentioned stauntonvine wine liquid the inoculation in the AS1.41 of section acetic acid bacteria carry out acetic fermentation: inoculum concentration is 10～12%, 30～32 ℃ of fermentation temperatures, fermentation time 7～10 days, reach 5.0% in total acidity and end acetic fermentation when above, under 90～95 ℃, carry out pasteurize 5～10min then, get wild pawpaw fruit vinegar stoste;
D, wild pawpaw fruit vinegar stoste is carried out ageing, seasoning, filtration clarification and sterilization, obtain the wild pawpaw fruit vinegar beverage finished product.
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| CN2010101396402A CN101926488B (en) | 2010-04-06 | 2010-04-06 | Preparation method of wild pawpaw fruit vinegar beverage |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102229882A (en) * | 2011-06-28 | 2011-11-02 | 湖北耀荣木瓜生物科技发展有限公司 | Pawpaw health-care vinegar and production method thereof |
| CN103131622A (en) * | 2013-03-21 | 2013-06-05 | 闫绥东 | Production process of papaya aromatic vinegar |
| CN103750472A (en) * | 2014-01-29 | 2014-04-30 | 唐翔 | Method for preparing papaya vinegar drink |
| CN103826651A (en) * | 2011-08-18 | 2014-05-28 | 财团法人全南生物产业振兴院 | Medical composition containing stauntonia hexaphylla extract |
| CN104017714A (en) * | 2014-06-27 | 2014-09-03 | 贵州大学 | Processing method of stauntonvine vinegar by liquid fermentation |
| CN106367301A (en) * | 2016-10-24 | 2017-02-01 | 蔡凤文 | Preparation method of watery rose apple fruit vinegar drink |
| 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 |
| CN107712497A (en) * | 2017-11-22 | 2018-02-23 | 贵州银花绿圣食品有限公司 | A kind of stauntonvine vinegar beverage |
| CN108441399A (en) * | 2018-06-29 | 2018-08-24 | 闫绥东 | A kind of preparation process of pawpaw fermented vinegar |
| CN108467816A (en) * | 2018-06-29 | 2018-08-31 | 闫绥东 | A kind of brewage process of pawpaw Composite vinegar |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1888044A (en) * | 2006-04-07 | 2007-01-03 | 宁蒗女儿珍生物工程有限公司 | Papaya vinegar prepared through liquid deep microbial fermentation and its prepn process |
-
2010
- 2010-04-06 CN CN2010101396402A patent/CN101926488B/en not_active Expired - Fee Related
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1888044A (en) * | 2006-04-07 | 2007-01-03 | 宁蒗女儿珍生物工程有限公司 | Papaya vinegar prepared through liquid deep microbial fermentation and its prepn process |
Cited By (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102229882A (en) * | 2011-06-28 | 2011-11-02 | 湖北耀荣木瓜生物科技发展有限公司 | Pawpaw health-care vinegar and production method thereof |
| CN102229882B (en) * | 2011-06-28 | 2012-08-22 | 湖北耀荣木瓜生物科技发展有限公司 | Pawpaw health-care vinegar and production method thereof |
| EP3097920A1 (en) * | 2011-08-18 | 2016-11-30 | Jeonnam Bioindustry Foundation | Medical composition comprising stauntonia hexaphylla extract |
| CN103826651A (en) * | 2011-08-18 | 2014-05-28 | 财团法人全南生物产业振兴院 | Medical composition containing stauntonia hexaphylla extract |
| EP2774617A4 (en) * | 2011-08-18 | 2015-02-18 | Jeonnam Bioindustry Foundation | Medical composition containing stauntonia hexaphylla extract |
| US9370542B2 (en) | 2011-08-18 | 2016-06-21 | Jeonnam Bioindustry Foundation | Medical composition containing Stauntonia hexaphylla extract |
| CN103131622A (en) * | 2013-03-21 | 2013-06-05 | 闫绥东 | Production process of papaya aromatic vinegar |
| CN103750472A (en) * | 2014-01-29 | 2014-04-30 | 唐翔 | Method for preparing papaya vinegar drink |
| CN104017714A (en) * | 2014-06-27 | 2014-09-03 | 贵州大学 | Processing method of stauntonvine vinegar by liquid fermentation |
| CN104017714B (en) * | 2014-06-27 | 2016-05-18 | 贵州大学 | The processing method of liquid state fermentation stauntonvine vinegar |
| CN106367301A (en) * | 2016-10-24 | 2017-02-01 | 蔡凤文 | Preparation method of watery rose apple fruit vinegar drink |
| 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 |
| CN107712497A (en) * | 2017-11-22 | 2018-02-23 | 贵州银花绿圣食品有限公司 | A kind of stauntonvine vinegar beverage |
| CN108441399A (en) * | 2018-06-29 | 2018-08-24 | 闫绥东 | A kind of preparation process of pawpaw fermented vinegar |
| CN108467816A (en) * | 2018-06-29 | 2018-08-31 | 闫绥东 | A kind of brewage process of pawpaw Composite vinegar |
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| Publication number | Publication date |
|---|---|
| CN101926488B (en) | 2012-05-23 |
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Effective date of registration: 20190812 Address after: 550025 Mingzheng Building 216, West Campus of Guizhou University, Huaxi District, Guiyang City, Guizhou Province Patentee after: Guiyang Pumpkin Vegetable Technology Co., Ltd. Address before: 550025 Guizhou, Guizhou University, Huaxi, north campus, science and Technology Department Patentee before: Guizhou University |
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