CN102919938A - Roxburgh rose vinegar beverage and preparation method thereof - Google Patents
Roxburgh rose vinegar beverage and preparation method thereof Download PDFInfo
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Abstract
The invention discloses a roxburgh rose vinegar beverage and a preparation method thereof. The roxburgh rose vinegar beverage is a liquid beverage which is prepared by fermenting the following components in parts by weight: 10 to 50 parts of roxburgh rose dregs, 1 to 5 parts of roxburgh rose fruits and/or 4 to 8 parts of roxburgh rose juice. According to the preparation method, the roxburgh rose dregs are used as the main raw material, and a small amount of roxburgh rose fruits and/or roxburgh rose juice is used to prepare the roxburgh rose vinegar beverage; the preparation process mainly comprises the steps of alcohol fermentation, acetic fermentation, filtration, dilution and seasoning; and compared with a product of the prior art, the prepared roxburgh rose vinegar beverage is rich in nutrient components and genuine in flavor, keeps the unique flavor of roxburgh roses, is convenient and easy to produce, and is lower in cost and easier for industrial mass production. Moreover, the roxburgh rose vinegar beverage is prepared from the commonly discarded roxburgh rose dregs as the main raw material, thus having great significance for comprehensive development and full utilization of the roxburgh roses; and the utilization ratio of the roxburgh roses and the generated economic benefit are far higher than those of the prior art.
Description
Technical field
The present invention relates to a kind of Roxburgh rose vinegar beverage and preparation method thereof, belong to the beverage production technology field.
Background technology
The thorn pear rose family perennial machaka, China's special product, main product in Guizhou, the ground such as Sichuan, Guangxi, Hubei, Tibet, moved northward in recent years Henan and planted successfully.Rosa roxburghii height of tree 1.5-2.5 rice, tree crown 1-1.5 rice, the tree body is brown, rudiment mid-March, cauline leaf is in great numbers, and limb edge plumage splits, the close living acupuncture in the back side, it is strong with branchiness to grow thickly, whole body lunge, thorn is to being born in the stem of leaf.4-8 month branch is alternately bloomed, and flower is similar with Chinese rose, and 6-7 centimetre in flower footpath has pinkly, purplish red, yellow, white etc. according to the different patterns of kind, bear fruit July, and late August begins maturation.Ripening fruits is golden yellow, is flat ball-type (like lantern), the faint yellow spinule of close life, and diameter 2-4 centimetre, can eat raw, strong fragrance is arranged, pulp matter is crisp, and acerbity is slightly arranged, and can process fruit juice, makes food, and drying can be soaked when tea-drinking usefulness.
Rosa roxburghii nutrition is abundant, and vitamin C, citrin (rutin) and superoxide dismutase (being called for short SOD) hero is preced with all fruit of the world, and the title of three chloroazotic acid fruits is arranged.Vitamin C particularly, 3500 milligrams of 100 gram fresh fruit Vit C contents are equivalent to 500 times of apple, 100 times of oranges and tangerines, 600 times of grape, 200 times of pears, 10 times of Kiwi berry.100 gram Rosa roxburghii fresh fruits contain 2100 unit of activity of superoxide dismutase, 2900 milligrams of citrins (E), and Rosa roxburghii also contains iron, selenium, zinc, carrotene etc.The protein content of Rosa roxburghii is 15.6%, contains 14 seed amino acids, and wherein 5 kinds is that human body can not synthesize and necessary.
Because of the health properties of Rosa roxburghii good, China takes much count of its development and use, Cili Juice, inspissated juice, Rosa roxburghii jam, Rosa roxburghii fruit, Rosa roxburghii preserved fruit, thorn pear wine, Xiang Bin, can, the fragrant fruit of Rosa roxburghii etc. have been developed at present in south, product is except the ground such as Beijing, Shanghai, Wuhan, Shenzhen are in great demand, also export to the states such as the U.S., Canada, Singapore, Japan, very popular.
CN102586069 discloses a kind of Roxburgh rose vinegar and production method thereof, is take Rosa roxburghii as major ingredient, take glutinous rice and 50 kinds of Chinese herbal medicines as auxiliary material, and the liquid form product that common fermentation is made.CN101380130 discloses a kind of preparation method of Roxburgh rose vinegar beverage, comprises the steps: the processing of (1) enzyme: add antioxidant in Cili Juice, mixing adds the pectase mixing again and carries out the enzyme processing; (2) alcoholic fermentation: adjust total pol, sterilization, inoculation enter preactivated Active Dry Yeast and carry out alcoholic fermentation; (3) acetic fermentation: after the alcoholic fermentation, inoculation enters preactivated acetic acid bacteria suspension, carries out acetic fermentation; (4) processing of clarifying, remove astringent taste: with the clarification of gelatin tannin method, remove astringent taste, filter, and get final product; The raw material of the method is Cili Juice, sport technique segment more loaded down with trivial details (comprising anti-oxidant, enzyme processing, alcoholic fermentation, acetic fermentation, the processing of clarifying, remove astringent taste), and production cost is higher, and the industrialization difficulty is larger.In addition, Cheng Yuan etc. are take the Rosa roxburghii slag as raw material, and preparation chicken, pig and goat are raised; Miu Jie is take Rosa roxburghii slag, rice and wheat bran as raw material, brew a kind of health-care nutritive local flavor fruit vinegar; Yang Sheng Ao is take Cili Juice as raw material, and the production technology of Roxburgh rose vinegar is studied; Wang Suilou etc. are raw material with corn, wheat bran, peanut shell, Rosa roxburghii slag etc., have made a kind of high-quality vinegar.
At present to the processing and utilization of Rosa roxburghii producing thorn pear wine as main, but the waste residue of many producers after Rosa roxburghii is squeezed the juice abandoned in vain.China is Rosa roxburghii resource big country, and various places have wild or artificial cultivation, and is also in the ascendant to the exploitation of the products such as roxburgh rose beverage simultaneously, but the comprehensive utilization of a large amount of Rosa roxburghii waste residues is not yet drawn attention.
Summary of the invention
The object of the invention is to: a kind of Roxburgh rose vinegar beverage and preparation method thereof is provided.The present invention is take the Rosa roxburghii slag as primary raw material, a small amount of Single Roxburgh Rose Fruit and/or Cili Juice are auxiliary material, and the production technology of Roxburgh rose vinegar beverage studied, a kind of good Roxburgh rose vinegar beverage production technology is provided, for the comprehensive utilization of Rosa roxburghii slag provides a kind of new way, overcome that existing Rosa roxburghii slag Application and Development technology is deficient, the defective of the low utilization of resources, made the comprehensive utilization technique of Rosa roxburghii more perfect, science.
Technical scheme of the present invention: a kind of Roxburgh rose vinegar beverage, to calculate by weight, it is with Rosa roxburghii slag 10-50 part and Single Roxburgh Rose Fruit 1-5 part and/or the common liquid beverage that ferments and make of Cili Juice 4-8 part.
Calculate by weight, preferred Roxburgh rose vinegar beverage jointly ferments with 6 parts of 50 parts of Rosa roxburghii slags and 5 parts of Single Roxburgh Rose Fruits or Cili Juices and makes; Or make with 3 parts of 50 parts of Rosa roxburghii slags and Single Roxburgh Rose Fruits and 4 parts of common fermentations of Cili Juice.
The preparation method of Roxburgh rose vinegar beverage may further comprise the steps as mentioned above:
The first step: the Rosa roxburghii slag is mixed in proportion with Single Roxburgh Rose Fruit and/or Cili Juice, for subsequent use;
Second step: alcoholic fermentation: mixture is put into fermentation vat, add the water of 3-10 times of weight, use the sucrose sugar addition, add the wine active dry yeast of mixture weight 0.3%-1%, mixing stirs fermentation 6-10 days, filters, and gets thorn pear wine;
The 3rd step: the preparation of acetic fermentation strain liquid:
(1) preparation of bacterium culture medium
Medium component: solid medium is pressed 10wt% glucose, 2wt% calcium carbonate, 1wt% yeast extract, the preparation of 1.5wt% agar, adds the distilled water mixing; The liquid that spreads cultivation is the Rosa roxburghii distiller's wort of 4～5 ° of alcoholic strengths;
(2) bacterial classification spreads cultivation
Actication of culture: get in proportion each composition of solid medium, add water to 100mL and dissolve, be sub-packed in the 10mL test tube, every pipe 6mL, cotton clogs the mouth of pipe, with the linear system jail, the brown paper parcel is put into autoclave, exhaust when being heated to pressure indication 49kPa, repeat sterilization once, and keep the pressure 20min of 98kPa, cut off the electricity supply, after pressure is designated as zero, open exhaust, take out test tube, tiltedly put solid medium, cooled and solidified is for subsequent use; With uviol lamp sterilized after half an hour in the sterilizing chamber, inoculate at aseptic operating platform, fill in rapidly cotton balls after the inoculation, after putting into constant incubator and cultivating 24h, enter next stage and cultivate;
The bacterial classification one-level is cultivated: the liquid that will spread cultivation is sub-packed in the 500mL triangular flask, every bottle of 100mL, inoculate activated spawn with oese, behind inoculation three rings, with 8 layers of gauze sealing bottleneck, put into constant-temperature shaking incubator and cultivated 5～6 days, when the seed liquor total acidity reaches 1.5%～2.0%, take out as subordinate's nutrient solution;
The secondary of bacterial classification is cultivated: add the Rosa roxburghii distiller's wort of 200-300mL in the fermentation tank of volume＞500mL, access one-level nutrient solution ferments when reaching 1.5%～2.0% equally to the seed liquor total acidity, takes out as the acetic fermentation strain liquid;
The 4th step: acetic fermentation:
Add the acetic fermentation strain liquid of thorn pear wine volume 6%-12% in the thorn pear wine that makes to second step, ferment 7-15 days, filtration, filtrate for later use;
The 5th step: seasoning:
The 4th step gained filtrate with 3-10 times of volume of distilled water diluting, is added an amount of rock sugar seasoning; Add an amount of anticorrisive agent, mixing filters again, bottling, and sterilization namely gets the Roxburgh rose vinegar beverage.
In the preceding method, the described stirring of second step is timing agitation, stirs once every 2-3 hour, so that the CO that fermentation produces
2Fully discharge; The alcoholic strength of the prepared thorn pear wine of second step is 4～7 °; When the 3rd step, described bacterial classification one-level was cultivated, cultivation temperature was 30 ℃ in the constant-temperature shaking incubator, frequency of oscillation 120r/min; Ventilation in the described bacterial classification secondary incubation of the 3rd step (is fermentating liquid volume: air quantity) be 1: 0.1; In described when fermentation in the 4th step,, the addition of acetic fermentation strain liquid was preferably the 8%-10% of thorn pear wine volume; The 4th step, described fermentation temperature was 30-32 ℃.
At present, the processing and utilization to Rosa roxburghii mainly is to produce thorn pear wine with Single Roxburgh Rose Fruit, Cili Juice on the market.The total main chemical compositions of Single Roxburgh Rose Fruit and Cili Juice is vitamins, superoxide dismutase (SOD), carrotene and zinc, manganese, copper, iron, strontium, selenium etc., and a large amount of flavone compounds are mainly contained in Rosa roxburghii slag the inside except containing a small amount of vitamin compound.If produce thorn pear wine with the Rosa roxburghii slag, its output is very low, and economic benefit is not high, and contained flavone compound just in time is suitable for the production of Roxburgh rose vinegar in the Rosa roxburghii slag.Therefore, if Rosa roxburghii is used for producing Roxburgh rose vinegar for the production of the Rosa roxburghii slag that produces after the thorn pear wine, not only can be comprehensively, take full advantage of nutritious Rosa roxburghii resource, enrich the converted products kind of Rosa roxburghii, and its raw materials for production are abundant, with low cost, can effectively promote the comprehensive utilization of discarded object.
In order to ensure the zymotechnique science of Roxburgh rose vinegar beverage of the present invention, rationally, the inventor has carried out corresponding experimental study and screening, is just determined technical scheme of the present invention.Concrete experiment content is as follows:
1. instrument and reagent
1.1 instrument
Triangular flask, test tube (band tampon), tool plug test tube, pipette, graduated cylinder, beaker, reagent bottle, volumetric flask, centrifuge tube, juice extractor, incubator, autoclave, electronic balance, platform balance, electric heating constant-temperature blowing drying box, water-bath, ultraviolet-uisible spectrophotometer, PHS-3C+ acidometer (pH accurate 0.01), acid base titration pipe, condenser pipe, refrigerator-freezer, oese, alcolhol burner, portable autoclave sterilizer, constant incubator, isothermal vibration device, aseptic operating platform etc.
1.2 reagent
Glucose active dry yeast, acetic acid bacteria, gelatin, glucose, yeast extract, calcium carbonate, agar, glucose, calcium carbonate, yeast extract, agar, hydrochloric acid, NaOH, Rosa roxburghii slag, Single Roxburgh Rose Fruit, Cili Juice.
2. method and result
2.1 Rosa roxburghii slag alcoholic fermentation
2.1.1 technological process
Rosa roxburghii slag → a small amount of Single Roxburgh Rose Fruit of adding and/or Cili Juice → adding suitable quantity of water → with the saccharomycete → main fermentation of sucrose sugar addition → access activation → filtration Rosa roxburghii slag → thorn pear wine (also making distiller's wort).
2.1.2 operating process
The pre-treatment of Rosa roxburghii: the ripe fruit of Grossularia burejensis Berger of gathering, behind the impurity such as rejecting Rosa roxburghii blade, branch, clean with clear water, be filtered dry, to squeeze the juice with juice extractor, the Rosa roxburghii slag is placed in the dry environment that ventilates, and is for subsequent use.
Inoculation fermentation: take by weighing Rosa roxburghii slag and a small amount of Single Roxburgh Rose Fruit and/or Cili Juice, mix, put into fermentation tank, add the pure water of 7 times of weight, use the sucrose sugar addition, add saccharomycete, the bacterial classification consumption is 0.3% of mixture weight, mixing stirred every 2-3 hour, so that the CO that fermentation produces
2Fully discharge, after fermenting approximately 7 days, filter, obtain alcoholic strength and be 4～7 ° thorn pear wine, simultaneously as the distiller's wort of follow-up fermentation.
2.2 the acetic fermentation of Rosa roxburghii slag
2.2.1 technological process
Rosa roxburghii distiller's wort → access acetic acid bacteria strain → acetic fermentation → mensuration total acid content → filtration bottling → sterilizing test → Roxburgh rose vinegar beverage
2.2.2 the preparation of bacterium culture medium
Medium component: solid medium is pressed 10wt% glucose, 2wt% calcium carbonate, 1wt% yeast extract, the preparation of 1.5wt% agar, adds the distilled water mixing; The liquid that spreads cultivation is the Rosa roxburghii distiller's wort of 4～5 ° of alcoholic strengths.
2.2.3 spreading cultivation of bacterial classification
Actication of culture: get in proportion each composition of solid medium, add water to 100mL and dissolve, be sub-packed in the 10mL test tube, every pipe 6mL, cotton clogs the mouth of pipe, with the linear system jail, the brown paper parcel is put into autoclave, exhaust when being heated to pressure indication 49kPa, repeat sterilization once, and keep cutting off the electricity supply after the pressure 20min of 98kPa, after pressure is designated as zero, open exhaust, take out test tube, tiltedly put solid medium, cooled and solidified is for subsequent use; With uviol lamp sterilized after half an hour in the sterilizing chamber, inoculate (transfer needle inoculate before and after all calcinations) at aseptic operating platform at every turn, fill in rapidly cotton balls after the inoculation, after putting into constant incubator and cultivating 24h, enter next stage and cultivate.
The bacterial classification one-level is cultivated: the liquid that will spread cultivation is sub-packed in the 500mL triangular flask, every bottle of 100mL, inoculate activated spawn with oese, behind inoculation three rings, with 8 layers of gauze sealing bottleneck, putting into constant-temperature shaking incubator cultivates, 30 ℃ of temperature, frequency 120r/min cultivated about 5～6 days, when the seed liquor total acidity reaches 1.5%～2.0%, take out as subordinate's nutrient solution.
The secondary of bacterial classification is cultivated: (ventilation 1:0.1 ferments when reaching 1.5%～2.0% equally to the seed liquor total acidity, takes out as the acetic fermentation strain liquid for the Rosa roxburghii distiller's wort that adds 200-300mL in＞500mL) the fermentation tank, access one-level nutrient solution to larger volume.
2.3 single factor of zymotechnique is investigated
2.3.1 the investigation of fermentation time
After in the 200mL thorn pear wine, adding 10% acetic fermentation strain liquid, carry out acetic fermentation with the method that bacterial classification spreads cultivation, and every a period of time the total acidity of zymotic fluid is measured, total acidity/(g/100mL) is with the result of variations of fermentation time/d as shown in Figure 1.
As can be seen from Figure 1, the acidity maximum is about 2.5g/100mL, and after fermentation time reached 9d, acidity reached balance, so the selection fermentation time is 9d.
2.3.2 the investigation of thorn pear wine raw spirit precision
Selecting alcoholic strength is that 4,5,6,7,8,9,10,11 ° Rosa roxburghii distiller's wort is as the investigation level.
As can be seen from Figure 2, after about 5 ° Rosa roxburghii distiller's wort fermentation, the acidity of zymotic fluid is higher, so select 5 ° distiller's wort fermentation.
2.4 the orthogonal optimization of acetic fermentation experiment
2.4.1 factor and level
The principal element that affects acetic fermentation process has fermentation time/d, bacterial classification addition/%, thorn pear wine alcoholic strength, and L9 (3 is adopted in this experiment
4) Orthogonal Experiment and Design (seeing Table 1), take total acidity/(g/100mL) as index, the horizontal parameter of its technique is carried out preferably.
Table 1 L
9(3
4) orthogonal test factor level table
2.4.2 experimental technique
Test by Orthogonal Experiment and Design 1-9 condition, survey its total acid (with Acetometer) by GBT 12456-2008 " assay method of total acid in the food ".
2.4.3 orthogonal experiments analysis
Table 2 orthogonal test table
The variance analysis of table 3 total acid content
| The difference source | SS | The free degree | Variation is the side all | Statistic F | Conspicuousness |
| A | 0.010 | 2 | 1.000 | 19.000 | |
| B | 0.125 | 2 | 12.500 | 19.000 | |
| C | 0.021 | 2 | 2.100 | 19.000 | |
| Amount to | 0.156 | 2 |
Obtain from the orthogonal experiment data, optimal conditions is: A
2B
1C
2, that is: fermentation time is 9 days, bacterial classification addition 8%, and the distiller's wort alcoholic strength is 4.5 °.
2.4.4 the fermentation of Roxburgh rose vinegar
Test according to the orthogonal optimization experimental technique, ventilation 1:0.1 after the fermentation ends, adopts the sterilization of bus sterilization.
2.4.5 the preparation of Roxburgh rose vinegar beverage
According to the sense organ taste, investigate the consumption of rock sugar, anticorrisive agent etc., make Roxburgh rose vinegar beverage tasty and refreshing, nutrition.
2.5 assay method
2.5.1 the mensuration of zymotic fluid total acid
Pressing the assay method of total acid in the GBT 12456-2008 food measures.
2.5.2 the mensuration of zymotic fluid total reducing sugar
Total reducing sugar in the food typically refers to the sugar (glucose, fructose, lactose, maltose etc.) with reproducibility and the total amount that can be hydrolyzed to the sucrose of reductive monosaccharide under condition determination.The assay method of reduced sugar mainly contains: direct titrimetric method, permanganimetric method, Sa Shi (Somogyi-Nelson) method, iodimetric titration etc.
Arsenic molybdic acid reagent colorimetric estimation (GB 18187-2000) is adopted in this experiment.
2.5.3 the mensuration of zymotic fluid alcoholic strength
Gas chromatograph is directly measured or use to the alcohol meter method after the distillation, adopts gas chromatography determination (GB/T 22099-2008).
Compared with prior art, the present invention is aided with a small amount of Single Roxburgh Rose Fruit and/or Cili Juice and prepares the Roxburgh rose vinegar beverage take the Rosa roxburghii slag as primary raw material, and preparation technology mainly comprises alcoholic fermentation and acetic fermentation, then filters, dilutes seasoning and get final product; Thereby the present invention has the following advantages:
1. on the one hand by the application of this technology, this traditional waste residue of Rosa roxburghii slag is developed and utilized, promote the Rosa roxburghii superior resources to be converted into more fully economic worth; On the other hand, do not add other Chinese medicine or non-homology auxiliary material in this drink formula, relatively other products can keep the exclusive local flavor of Rosa roxburghii and nutritional labeling better, is more accepted by the consumer and likes.
2. the prepared beverage of the present invention is pure natural, green health product fully, does not add any organic substance or additive, and is more useful to health.
3. the preparation technology of Roxburgh rose vinegar of the present invention has method and easy and simple to handle (the core process link only need be carried out fermenting twice, namely prepare thorn pear wine through alcoholic fermentation first, make the Roxburgh rose vinegar beverage through acetic fermentation again), process stabilizing, production cost is lower, and (Rosa roxburghii slag cost of material is cheap on the one hand, belongs to the waste recovery utilization; Its preparation technology is easy on the other hand, and need not to add other component substances), be suitable for the characteristics such as industrialized production.
To sum up, Roxburgh rose vinegar beverage provided by the present invention is compared with prior art products, and not only nutritional labeling is abundant, and its local flavor is purer, has kept the peculiar taste of Rosa roxburghii, and production operation is easier, and cost is lower, is easier to industrialized production.In addition, the present invention is take the Rosa roxburghii slag that usually goes out of use as primary raw material, to the comprehensive exploitation of Rosa roxburghii, take full advantage of significantly, the utilization rate of Rosa roxburghii and the economic benefit that produces is higher than prior art far away.
Description of drawings
Fig. 1 is that the acetic fermentation process acidity is with the change curve of fermentation time;
Fig. 2 is that the acetic fermentation process acidity is with the change curve of thorn pear wine raw spirit precision.
The specific embodiment
Embodiment 1: prepare according to the following steps the Roxburgh rose vinegar beverage:
The first step: take by weighing Rosa roxburghii slag 500g, Single Roxburgh Rose Fruit 50g and mix, for subsequent use.
Second step: alcoholic fermentation: mixture is put into fermentation vat, add the water of 6 times of weight, use the sucrose sugar addition, add the wine active dry yeast of mixture weight 0.5%, mixing, regularly stir (every 3 hours), so that the CO that fermentation produces
2Fully discharge, ferment after 7 days, filtration obtains alcoholic strength and is 5 ° thorn pear wine.
The 3rd step: the preparation of acetic fermentation strain liquid:
(1) preparation of bacterium culture medium
Medium component: solid medium is pressed 10wt% glucose, 2wt% calcium carbonate, 1wt% yeast extract, the preparation of 1.5wt% agar, adds the distilled water mixing; The liquid that spreads cultivation is the Rosa roxburghii distiller's wort of 5 ° of alcoholic strengths.
(2) bacterial classification spreads cultivation
Actication of culture: get in proportion each composition of solid medium, add water to 100mL and dissolve, be sub-packed in the 10mL test tube, every pipe 6mL, cotton clogs the mouth of pipe, with the linear system jail, the brown paper parcel is put into autoclave, exhaust when being heated to pressure indication 49kPa, repeat sterilization once, and keep the pressure 20min of 98kPa, cut off the electricity supply, after pressure is designated as zero, open exhaust, take out test tube, tiltedly put solid medium, cooled and solidified is for subsequent use; With uviol lamp sterilized after half an hour in the sterilizing chamber, inoculate (transfer needle inoculate before and after all calcinations) at aseptic operating platform at every turn, fill in rapidly cotton balls after the inoculation, after putting into constant incubator and cultivating 24h, enter next stage and cultivate.
The bacterial classification one-level is cultivated: the liquid that will spread cultivation is sub-packed in the 500mL triangular flask, every bottle of 100mL, inoculate activated spawn with oese, behind inoculation three rings, with 8 layers of gauze sealing bottleneck, putting into constant-temperature shaking incubator cultivates, 30 ℃ of temperature, frequency of oscillation 120r/min cultivated about 5～6 days, when the seed liquor total acidity reaches 1.5%～2.0%, take out as subordinate's nutrient solution.
The secondary of bacterial classification is cultivated: the Rosa roxburghii distiller's wort that adds 200mL in the fermentation tank of volume＞500mL, access one-level nutrient solution, ventilation (be fermentating liquid volume: air quantity) 1: 0.1, ferment when reaching 1.5%～2.0% equally to the seed liquor total acidity, take out as the acetic fermentation strain liquid.
The 4th step: acetic fermentation:
The acetic fermentation strain liquid that adds thorn pear wine volume 8% in the thorn pear wine that makes to second step, 30-32 ℃ of fermentation 9 days filters filtrate for later use.
The 5th step: seasoning:
Above-mentioned the 4th step gained filtrate with 6 times of volumes of distilled water diluting, is added an amount of rock sugar seasoning; Add an amount of anticorrisive agent, mixing filters again, bottling, and sterilization namely gets the Roxburgh rose vinegar beverage.
Embodiment 2: prepare according to the following steps the Roxburgh rose vinegar beverage:
The first step: take by weighing Rosa roxburghii slag 500g, Cili Juice 60g and mix, for subsequent use;
Second step: alcoholic fermentation: mixture is put into fermentation vat, add the water of 7 times of weight, use the sucrose sugar addition, add the wine active dry yeast of mixture weight 0.4%, mixing, regularly stir (every 2.5 hours), so that the CO that fermentation produces
2Fully discharge, ferment after 8 days, filtration obtains alcoholic strength and is 4 ° thorn pear wine.
The 3rd step: the preparation of acetic fermentation strain liquid:
(1) preparation of bacterium culture medium
Medium component: by weight percentage, solid medium adds the distilled water mixing by 10% glucose, 2% calcium carbonate, 1% yeast extract, the preparation of 1.5% agar; The liquid that spreads cultivation is the Rosa roxburghii distiller's wort of 4 ° of alcoholic strengths.
(2) bacterial classification spreads cultivation
Actication of culture: get in proportion each composition of solid medium, add water to 100mL and dissolve, be sub-packed in the 10mL test tube, every pipe 6mL, cotton clogs the mouth of pipe, with the linear system jail, the brown paper parcel is put into autoclave, exhaust when being heated to pressure indication 49kPa, repeat sterilization once, and keep the pressure 20min of 98kPa, cut off the electricity supply, after pressure is designated as zero, open exhaust, take out test tube, tiltedly put solid medium, cooled and solidified is for subsequent use; With uviol lamp sterilized after half an hour in the sterilizing chamber, inoculate (transfer needle inoculate before and after all calcinations) at aseptic operating platform at every turn, fill in rapidly cotton balls after the inoculation, after putting into constant incubator and cultivating 24h, enter next stage and cultivate.
The bacterial classification one-level is cultivated: the liquid that will spread cultivation is sub-packed in the 500mL triangular flask, every bottle of 100mL, inoculate activated spawn with oese, behind inoculation three rings, with 8 layers of gauze sealing bottleneck, putting into constant-temperature shaking incubator cultivates, 30 ℃ of temperature, frequency 120r/min cultivated about 5～6 days, when the seed liquor total acidity reaches 1.5%～2.0%, take out as subordinate's nutrient solution.
The secondary of bacterial classification is cultivated: add the Rosa roxburghii distiller's wort of 300mL in the fermentation tank of volume＞500mL, and access one-level nutrient solution, ventilation 1: 0.1 is fermented when reaching 1.5%～2.0% equally to the seed liquor total acidity, takes out as the acetic fermentation strain liquid.
The 4th step: acetic fermentation:
The acetic fermentation strain liquid that adds thorn pear wine volume 10% in the thorn pear wine that makes to second step, 31 ℃ of fermentations 10 days filter filtrate for later use.
The 5th step: seasoning:
Above-mentioned the 4th step gained filtrate with 5 times of volumes of distilled water diluting, is added an amount of rock sugar seasoning; Add an amount of anticorrisive agent, mixing filters again, bottling, and sterilization namely gets the Roxburgh rose vinegar beverage.
Embodiment 3: prepare according to the following steps the Roxburgh rose vinegar beverage:
The first step: take by weighing Rosa roxburghii slag 500g, Single Roxburgh Rose Fruit 30g, Cili Juice 40g mixing, for subsequent use;
Second step: alcoholic fermentation: mixture is put into fermentation vat, add the water of 8 times of weight, use the sucrose sugar addition, add the wine active dry yeast of mixture weight 0.7%, mixing, regularly stir (every 2 hours), so that the CO that fermentation produces
2Fully discharge, ferment after 9 days, filtration obtains alcoholic strength and is 4.5 ° thorn pear wine.
The 3rd step: the preparation of acetic fermentation strain liquid:
(1) preparation of bacterium culture medium
Medium component: by weight percentage, solid medium adds the distilled water mixing by 10% glucose, 2% calcium carbonate, 1% yeast extract, the preparation of 1.5% agar; The liquid that spreads cultivation is the Rosa roxburghii distiller's wort of 4.5 ° of alcoholic strengths.
(2) bacterial classification spreads cultivation
Actication of culture: get in proportion each composition of solid medium, add water to 100mL and dissolve, be sub-packed in the 10mL test tube, every pipe 6mL, cotton clogs the mouth of pipe, with the linear system jail, the brown paper parcel is put into autoclave, exhaust when being heated to pressure indication 49kPa, repeat sterilization once, and keep the pressure 20min of 98kPa, cut off the electricity supply, after pressure is designated as zero, open exhaust, take out test tube, tiltedly put solid medium, cooled and solidified is for subsequent use; With uviol lamp sterilized after half an hour in the sterilizing chamber, inoculate (transfer needle inoculate before and after all calcinations) at aseptic operating platform at every turn, fill in rapidly cotton balls after the inoculation, after putting into constant incubator and cultivating 24h, enter next stage and cultivate.
The bacterial classification one-level is cultivated: the liquid that will spread cultivation is sub-packed in the 500mL triangular flask, every bottle of 100mL, inoculate activated spawn with oese, behind inoculation three rings, with 8 layers of gauze sealing bottleneck, putting into constant-temperature shaking incubator cultivates, 30 ℃ of temperature, frequency 120r/min cultivated about 5～6 days, when the seed liquor total acidity reaches 1.5%～2.0%, take out as subordinate's nutrient solution.
The secondary of bacterial classification is cultivated: add the Rosa roxburghii distiller's wort of 250mL in the fermentation tank of volume＞500mL, and access one-level nutrient solution, ventilation 1: 0.1 is fermented when reaching 1.5%～2.0% equally to the seed liquor total acidity, takes out as the acetic fermentation strain liquid.
The 4th step: acetic fermentation:
The acetic fermentation strain liquid that adds thorn pear wine volume 9% in the thorn pear wine that makes to above-mentioned second step, 30-32 ℃ of fermentation 8 days filters filtrate for later use.
The 5th step: seasoning:
Above-mentioned the 4th step gained filtrate with 6 times of volumes of distilled water diluting, is added an amount of rock sugar seasoning; Add an amount of anticorrisive agent, mixing filters again, bottling, and sterilization namely gets the Roxburgh rose vinegar beverage.
Embodiment 4: prepare according to the following steps the Roxburgh rose vinegar beverage:
The first step: take by weighing Rosa roxburghii slag 500g, Single Roxburgh Rose Fruit 50g, Cili Juice 45g mixing, for subsequent use;
Second step: alcoholic fermentation: mixture is put into fermentation vat, add the water of 9 times of weight, use the sucrose sugar addition, the wine active dry yeast that adds mixture weight 0.9%, mixing stirred fermentation after 10 days, filter, obtain thorn pear wine (alcoholic strength is 4～7 °).
The 3rd step: the preparation of acetic fermentation strain liquid:
(1) preparation of bacterium culture medium
Medium component: by weight percentage, solid medium adds the distilled water mixing by 10% glucose, 2% calcium carbonate, 1% yeast extract, the preparation of 1.5% agar; The liquid that spreads cultivation is the Rosa roxburghii distiller's wort of 4～5 ° of alcoholic strengths.
(2) bacterial classification spreads cultivation
Actication of culture: get in proportion each composition of solid medium, add water to 100mL and dissolve, be sub-packed in the 10mL test tube, every pipe 6mL, cotton clogs the mouth of pipe, with the linear system jail, the brown paper parcel is put into autoclave, exhaust when being heated to pressure indication 49kPa, repeat sterilization once, and keep the pressure 20min of 98kPa, cut off the electricity supply, after pressure is designated as zero, open exhaust, take out test tube, tiltedly put solid medium, cooled and solidified is for subsequent use; With uviol lamp sterilized after half an hour in the sterilizing chamber, inoculate at aseptic operating platform, fill in rapidly cotton balls after the inoculation, after putting into constant incubator and cultivating 24h, enter next stage and cultivate.
The bacterial classification one-level is cultivated: the liquid that will spread cultivation is sub-packed in the 500mL triangular flask, every bottle of 100mL, inoculate activated spawn with oese, behind inoculation three rings, with 8 layers of gauze sealing bottleneck, put into constant-temperature shaking incubator and cultivated about 5～6 days, when the seed liquor total acidity reaches 1.5%～2.0%, take out as subordinate's nutrient solution.
The secondary of bacterial classification is cultivated: add the Rosa roxburghii distiller's wort of 200-300mL in the fermentation tank of volume＞500mL, access one-level nutrient solution ferments when reaching 1.5%～2.0% equally to the seed liquor total acidity, takes out as the acetic fermentation strain liquid.
The 4th step: acetic fermentation:
Add the acetic fermentation strain liquid of thorn pear wine volume 6% in the thorn pear wine that makes to above-mentioned second step, ferment 12 days, filtration, filtrate for later use.
The 5th step: seasoning:
Above-mentioned the 4th step gained filtrate with 10 times of volumes of distilled water diluting, is added the rock sugar seasoning; Add anticorrisive agent, mixing filters again, bottling, and sterilization namely gets the Roxburgh rose vinegar beverage.
Claims (10)
1. Roxburgh rose vinegar beverage is characterized in that: calculate by weight, it is the liquid beverage that jointly ferments and make with Rosa roxburghii slag 10-50 part and Single Roxburgh Rose Fruit 1-5 part and/or Cili Juice 4-8 part.
2. Roxburgh rose vinegar beverage according to claim 1 is characterized in that: calculate by weight, it is with 50 parts of Rosa roxburghii slags and 5 parts of Single Roxburgh Rose Fruits or 6 parts of liquid beverages that jointly ferment and make of Cili Juice.
3. Roxburgh rose vinegar beverage according to claim 1 is characterized in that: calculate by weight, it is with 50 parts of Rosa roxburghii slags and 3 parts of Single Roxburgh Rose Fruits and 4 parts of liquid beverages that jointly ferment and make of Cili Juice.
4. such as the preparation method of claim 1-3 Roxburgh rose vinegar beverage as described in each, it is characterized in that: may further comprise the steps:
The first step: the Rosa roxburghii slag is mixed in proportion with Single Roxburgh Rose Fruit and/or Cili Juice, for subsequent use;
Second step: alcoholic fermentation: mixture is put into fermentation vat, add the water of 3-10 times of weight, use the sucrose sugar addition, add the wine active dry yeast of mixture weight 0.3%-1%, mixing stirs fermentation 6-10 days, filters, and gets thorn pear wine;
The 3rd step: the preparation of acetic fermentation strain liquid:
(1) preparation of bacterium culture medium
Medium component: solid medium is pressed 10wt% glucose, 2wt% calcium carbonate, 1wt% yeast extract, the preparation of 1.5wt% agar, adds the distilled water mixing; The liquid that spreads cultivation is the Rosa roxburghii distiller's wort of 4～5 ° of alcoholic strengths;
(2) bacterial classification spreads cultivation
Actication of culture: get in proportion each composition of solid medium, add water to 100mL and dissolve, be sub-packed in the 10mL test tube, every pipe 6mL, cotton clogs the mouth of pipe, with the linear system jail, the brown paper parcel is put into autoclave, exhaust when being heated to pressure indication 49kPa, repeat sterilization once, and keep the pressure 20min of 98kPa, cut off the electricity supply, after pressure is designated as zero, open exhaust, take out test tube, tiltedly put solid medium, cooled and solidified is for subsequent use; With uviol lamp sterilized after half an hour in the sterilizing chamber, inoculate at aseptic operating platform, fill in rapidly cotton balls after the inoculation, after putting into constant incubator and cultivating 24h, enter next stage and cultivate;
The bacterial classification one-level is cultivated: the liquid that will spread cultivation is sub-packed in the 500mL triangular flask, every bottle of 100mL, inoculate activated spawn with oese, behind inoculation three rings, with 8 layers of gauze sealing bottleneck, put into constant-temperature shaking incubator and cultivated 5～6 days, when the seed liquor total acidity reaches 1.5%～2.0%, take out as subordinate's nutrient solution;
The secondary of bacterial classification is cultivated: add the Rosa roxburghii distiller's wort of 200-300mL in the fermentation tank of volume＞500mL, access one-level nutrient solution ferments when reaching 1.5%～2.0% equally to the seed liquor total acidity, takes out as the acetic fermentation strain liquid;
The 4th step: acetic fermentation:
Add the acetic fermentation strain liquid of thorn pear wine volume 6%-12% in the thorn pear wine that makes to second step, ferment 7-15 days, filtration, filtrate for later use;
The 5th step: seasoning:
The 4th step gained filtrate with 3-10 times of volume of distilled water diluting, is added an amount of rock sugar seasoning; Add an amount of anticorrisive agent, mixing filters again, bottling, and sterilization namely gets the Roxburgh rose vinegar beverage.
5. the preparation method of described Roxburgh rose vinegar beverage according to claim 4, it is characterized in that: the described stirring of second step is timing agitation, stirs once every 2-3 hour, so that the CO that fermentation produces
2Fully discharge.
6. the preparation method of described Roxburgh rose vinegar beverage according to claim 4, it is characterized in that: the alcoholic strength of the prepared thorn pear wine of second step is 4～7 °.
7. the preparation method of described Roxburgh rose vinegar beverage according to claim 4, it is characterized in that: when the 3rd step, described bacterial classification one-level was cultivated, cultivation temperature was 30 ℃ in the constant-temperature shaking incubator, frequency of oscillation 120r/min.
8. the preparation method of described Roxburgh rose vinegar beverage according to claim 4, it is characterized in that: the ventilation in the described bacterial classification secondary incubation of the 3rd step is 1: 0.1.
9. the preparation method of described Roxburgh rose vinegar beverage according to claim 4 is characterized in that: the addition of acetic fermentation strain liquid is the 8%-10% of thorn pear wine volume during the 4th step described fermentation.
10. the preparation method of described Roxburgh rose vinegar beverage according to claim 4, it is characterized in that: the 4th step, described fermentation temperature was 30-32 ℃.
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| CN104013048A (en) * | 2014-05-28 | 2014-09-03 | 河南科技大学 | Preparing method of sand pear fruit vinegar beverage |
| CN104651208A (en) * | 2015-02-04 | 2015-05-27 | 贵州海科实业发展有限公司 | Roxburgh rose seasoning vinegar and production method thereof |
| CN105212001A (en) * | 2015-10-23 | 2016-01-06 | 谢刚 | A kind of roxburgh rose vinegar beverage and preparation method thereof |
| CN105533335A (en) * | 2015-12-14 | 2016-05-04 | 新疆冠农果茸集团股份有限公司 | Fermentation-type Korla fragrant pear fruit vinegar beverage and preparation method thereof |
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| CN108841564A (en) * | 2018-08-28 | 2018-11-20 | 贵州宏财聚农投资有限责任公司 | A kind of preparation method of Roxburgh rose vinegar |
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| CN105212001A (en) * | 2015-10-23 | 2016-01-06 | 谢刚 | A kind of roxburgh rose vinegar beverage and preparation method thereof |
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| CN108841564A (en) * | 2018-08-28 | 2018-11-20 | 贵州宏财聚农投资有限责任公司 | A kind of preparation method of Roxburgh rose vinegar |
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