CN103305400B - Grape skin residue and yam fruit vinegar powder and preparation method thereof - Google Patents
Grape skin residue and yam fruit vinegar powder and preparation method thereof Download PDFInfo
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- CN103305400B CN103305400B CN201310235662.2A CN201310235662A CN103305400B CN 103305400 B CN103305400 B CN 103305400B CN 201310235662 A CN201310235662 A CN 201310235662A CN 103305400 B CN103305400 B CN 103305400B
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Abstract
The invention relates to grape skin residue and yam fruit vinegar powder and a preparation method thereof, belonging to the technical field of fruit vinegar production and processing. The grape skin residue and yam fruit vinegar powder is prepared by the steps of fermenting 20-30 parts of yam powder and 70-80 parts of fine grape skin residue powder after gelatinization to prepare a vinegar solution and carrying out spray-drying. The grape skin residue and yam fruit vinegar powder is high in acidity, unique in flavor, free from cyclodextrin, good in mouth feel and rich in nutrition, can be used for preventing hypertension and hyperlipidemia, removing fatigue and the like, and greatly improves a healthcare function of fruit vinegar; grape skin residues and yams are all utilized and the utilization rate of the edible parts of the grape skin residues and the yams increases to 99%; cellulose, starch and other macromolecular substances in the grape skin residues and the yams are structurally degraded in a fermenting process, thereby shortening the fermenting time and facilitating digestion of absorption of an organism to the grape skin residue and yam fruit vinegar powder.
Description
Technical field
The present invention relates to a kind of grape skin Chinese yam fruit vinegar powder and preparation method thereof, belong to fruit vinegar process for processing technical field.
Background technology
Relevant studies have shown that, fruit vinegar has Appetizing spleen-tonifying, helps digest, and strengthens metabolism and prevention of arterial sclerosis, hypertension, regulates human acid-base balance, Ginseng Extract, the nourishing functions such as sterilizing disease-preventing.At present, this drink is liked by domestic and international consumers in general; Along with the raising of people's living standard, the product requirement of the edible and health care aspect to fruit vinegar is also more and more higher, trends towards green, convenience, natural, safety, nutrition, delicious, quick.Thereby the product of fruit vinegar also makes some progress in working method.
Domestic existing many reports about grape vinegar preparation method, but its product is all liquid vinegar.As number of patent application ZL97104377.9 " a kind of preparation of wine ", do not ferment, just mature vinegar is added in Sucus Vitis viniferae, there is no product by fermentation, its mouthfeel is not soft, and nutrition also decreases.There is part grape vinegar to manufacture by fermentation, as number of patent application ZL200610048850.4 " preparation method of grape vinegar ", number of patent application ZL99122643.8 " a kind of hill grape vinegar and preparation method thereof " and application number ZL200910073703.6 " method of grape vinegar is produced in grape and grain mixed fermentation " etc., but the fruit vinegar that its grape vinegar product is all liquid.
In order to improve the storage life, the transportation that is easy to carry, people process liquid edible vinegar, have prepared edible vinegar powder; The preparation method of the disclosed a kind of making aloe juice glutinous rice nutritive vinegar powder of for example CN102250747A; In its preparation process, add cyclodextrin.Compare edible vinegar, the requirement that fruit vinegar is suited one's taste is higher; If existing liquid fruit vinegar is prepared into fruit vinegar powder according to the spray drying process of edible vinegar powder, the cyclodextrin adding can cause fruit vinegar powder taste not good; If do not add cyclodextrin in spray-drying process, can dewater in a large number, easily cause effective constituent to run off, embedding rate is reduced.
Summary of the invention
The grape skin Chinese yam fruit vinegar powder that one of them object of the present invention is to provide and is a kind ofly of high nutritive value, mouthfeel is good.
Realize this goal of the invention technical scheme:
A kind of grape skin Chinese yam fruit vinegar powder, by 70～80 parts of 20～30 parts of Rhizoma Dioscoreae powders after gelatinization and grape skin fine powders by fermentation, spraying is dry forms; Described umber is weight part.
The water content of described Rhizoma Dioscoreae powder is 5%, granularity 200～600 orders.
Described grape skin fine powder water content is 7%, granularity 200～600 orders.
Described Rhizoma Dioscoreae powder, is prepared from by following method, and it is 5% that the fresh Chinese yam that water is cleaned up is cut into after the yam slice that 3 mm are thick immediately forced air drying to moisture content at 40 ℃, then at room temperature pulverizes.
Described grape skin is in the vinify course of processing, to produce a large amount of skin slag wastes, wherein mainly comprises Pericarpium Vitis viniferae and fruit seed.
The grape skin Chinese yam fruit vinegar powder of this programme is take grape skin and Chinese yam as main raw material, a kind of new type of health vinegar powder that utilizes biotechnology and traditional technology to brewage.In grape skin, contain abundant polyphenol; mainly be distributed in Pericarpium Vitis viniferae and seed; be mainly anthocyanidin, trans-resveratrol, flavonoid, catechin, tannin etc., these nutritive ingredients are cardiovascular to protecting, and anti-oxidant, anti-mutation, reducing blood-fat, promotion cell proliferation etc. have good biologic activity.Chinese yam has the effects such as strengthening the bones and muscles, strengthening the spleen and stomach, beneficial lung cough-relieving, nourishing kidney and replenishing pneuma, reduction blood sugar.Record according to Compendium of Material Medica, Chinese yam nature and flavor are flat, sweet, nontoxic, are a kind of first-class protective foods and Chinese medicine material.
Another object of the present invention is to provide the preparation method of above-mentioned grape skin Chinese yam fruit vinegar powder.
Realize this goal of the invention technical scheme:
A kind of preparation method of above-mentioned grape skin Chinese yam fruit vinegar powder: comprise the steps:
(1) the water gelatinization of 85-95 ℃ for Rhizoma Dioscoreae powder, cooling after and grape skin fine powder, white sugar mix, then use lemon acid for adjusting pH to 4.0; Obtain mixture;
(2) mixture carries out zymamsis, to alcoholic strength 7～9wt%, gets alcohol fermentation liquid
;
(3) alcohol fermentation liquid carries out acetic fermentation, to alcoholic strength 0.1wt%, obtains vinegar liquid;
(4) vinegar liquid is concentrated into solid content and arrives 50～60wt%, sprays dry, obtains grape skin Chinese yam fruit vinegar powder;
In step (1), the consumption of water is 60～70wt% of Rhizoma Dioscoreae powder weight; The consumption of white sugar is 3% of Rhizoma Dioscoreae powder gross weight after grape skin fine powder and gelatinization;
In step (4), spraying drying parameter: feed temperature is 60～70 ℃, and import wind-warm syndrome is 130～160 ℃, 70～80 ℃ of temperature outs, feed rate is 20～30 mL/min.
Above-mentioned preparation method, mixture is before zymamsis, at 80 ℃ of sterilizing 10min and then be cooled to 30 ℃.
Above-mentioned preparation method, zymamsis preferably adopts following condition: adopt brewer's dried yeasts powder, 30 ℃ of fermentation 2-3 weeks, salt adding stops fermentation; The consumption of described brewer's dried yeasts powder is the 3-7wt% of mixture, the 2wt% that the consumption of salt is fermented product.
Above-mentioned preparation method, acetic fermentation preferably adopts following condition: adopt liquid acetic bacterium, 30-40 ℃ of fermentation 3-5 days; The consumption of liquid acetic bacterium is 6～10wt% of alcohol fermentation liquid, liquid acetic bacterium containing bacterium number be 10
8cFU/mL; Preferred, strain Acetobacter xylinum is CGMCC1.188, CGMCC1.41, CICC7010.
Above-mentioned preparation method, preferred, vinegar liquid is before concentrated, and normal temperature ageing carries out homogeneous after 30-60 days, to evenly not stratified, then sterilizing 15～20 minutes at 80～90 ℃.
Beneficial effect
Grape skin Chinese yam fruit vinegar powder:
1. strong, the unique flavor of acidity, simultaneously owing to not containing cyclodextrin, its mouthfeel is good; 2. nutritious, can preventing hypertension and hyperlipidemia, Ginseng Extract etc., fruit vinegar nourishing function is strengthened greatly; 3. grape skin and Chinese yam are all utilized, the utilization ratio of the edible part of grape skin and Chinese yam is brought up to 99%.
The preparation method of grape skin Chinese yam fruit vinegar powder:
1. existing working method adopts fresh grape brewage or allocate and make grape vinegar mostly, causes waste; The present invention adopts grape skin as raw material, does not add cyclodextrin in spray-drying process, has saved cost;
2. take the Pericarpium Vitis viniferae ground-slag by micronizing and Rhizoma Dioscoreae powder as raw material, degraded Mierocrystalline cellulose in grape skin and Chinese yam and the structure of starch and other macromolecular substance, be beneficial to shortening fermentation time, and body is digested and assimilated it, improves its bioavailability;
3. adopt grape skin and the Chinese yam fermentation of pulverizing to prepare vinegar powder, improve the fragrance of grape skin and yam vinegar, avoided again the loss of grape skin and yam vinegar nutritive ingredient; The utilization ratio of grape skin and Chinese yam and the degree of depth of processing are improved;
4. production method of the present invention is simple, cost is low, easy to use with carry, convenient transportation, easily store, long preservative period is not perishable, is suitable for large-scale industrial production.
Embodiment
Describe the present invention in detail below in conjunction with specific examples, umber described in embodiment 1-3 is weight part.
embodiment 1
(1) fresh Chinese yam water being cleaned up is cut into the yam slice that 3 mm are thick, the yam slice that then forced air drying is 5% to moisture content at 40 ℃ of temperature immediately;
(2) the dry yam slice of step (1) is at room temperature pulverized for globule size is 200 object Rhizoma Dioscoreae powders, in Rhizoma Dioscoreae powder, is added the mass content of 60%(water for Rhizoma Dioscoreae powder) water carries out gelatinization 95 ℃ of heating, cooling rear for subsequent use;
(3) clean grape skin is ground into 200 orders, for subsequent use;
(4) Rhizoma Dioscoreae powder of 30 parts of gelatinizations is mixed to dress altar with 70 parts of grape skin fine powders, then add 3 parts of white sugar, regulate pH4.0 with citric acid, sterilizing 10min under 80 ℃ of conditions, be cooled to 30 ℃, add 7.2 parts of Angel highly active dry yeast powder to carry out zymamsis, 30 ℃ of bottom fermentations approximately 2 weeks, when alcoholic strength reaches 7wt%, add the salt of 2.2 parts to stop fermentation;
(5), by the alcohol fermentation liquid in step (4), access 10%(liquid acetic bacterium is with respect to the mass content of alcohol fermentation liquid) (contain bacterium number is 10 to cultured CGMCC1.188 liquid acetic bacterium
8cFU/mL), mix thoroughly, 30 ℃ of cultivations are again stirred in the time that material temperature rises to 40 ℃, early, middle and late respectively once, continuous 5 days, survey its acidity and alcoholic strength every day, in the time that ethanol content drops to 0.1wt%, illustrate that acetic fermentation finishes, stop fermentation.
(6) the vinegar liquid in step (5) is carried out to ageing, normal temperature ageing 60 days;
(7) by vinegar liquid homogeneous in step (6) 15 minutes, slurries exquisiteness was evenly not stratified, sterilizing 15 minutes at 90 ℃;
(8) vinegar liquid in step (6) is concentrated, make solid content arrive 60wt%, enter spraying plant and spray dry.Spraying drying parameter is: feed temperature is 70 ℃, and import wind-warm syndrome is 160 ℃, 80 ℃ of temperature outs, and feed rate is 30 mL/min;
(9) through the packing that is up to the standards, obtain finished product;
embodiment 2
(1) fresh Chinese yam water being cleaned up is cut into the yam slice that 3 mm are thick, the yam slice that then forced air drying is 5% to moisture content at 40 ℃ of temperature immediately;
(2) the dry yam slice of step (1) is at room temperature pulverized as globule size is 600 object Rhizoma Dioscoreae powders, is added the mass content of 70%(water for Rhizoma Dioscoreae powder) water carries out gelatinization 85 ℃ of heating, cooling rear for subsequent use;
(3) clean grape skin is ground into 600 orders, for subsequent use;
(4) Rhizoma Dioscoreae powder of 20 parts of gelatinizations is mixed to dress altar with 80 parts of grape skin fine powders, in mixed solution, add 3 parts of white sugar, regulate pH4.0 with citric acid, sterilizing 10min under 80 ℃ of conditions, be cooled to 30 ℃, add 3.1 parts of Angel highly active dry yeast powder to carry out zymamsis, 30 ℃ of bottom fermentations approximately 2 weeks, while making alcoholic strength reach 9wt%, add the salt of 2.1 parts to stop fermentation;
(5), by the alcohol fermentation liquid in step (4), access 6%(liquid acetic bacterium is with respect to the mass content of alcohol fermentation liquid) (contain bacterium number is 10 to cultured CGMCC1.41 liquid acetic bacterium
8cFU/mL), mix thoroughly, 30 ℃ of cultivations are again stirred in the time that material temperature rises to 40 ℃, early, middle and lately respectively once for three days on end, survey its acidity and alcoholic strength every day, in the time that ethanol content drops to 0.1wt%, illustrate that acetic fermentation finishes, and stop fermentation.
(6) the vinegar liquid in step (5) is carried out to ageing, normal temperature ageing 30 days;
(7) by vinegar liquid homogeneous in step (6) 15 minutes, slurries exquisiteness was evenly not stratified, sterilizing 15 minutes at 80 ℃;
(8) vinegar liquid in step (6) is concentrated, make solid content arrive 50wt%, enter spraying plant and spray dry.Spraying drying parameter is: feed temperature is 60 ℃, and import wind-warm syndrome is 130 ℃, 70 ℃ of temperature outs, and feed rate is 20 mL/min;
(9) through the packing that is up to the standards, obtain finished product.
embodiment 3
(1) fresh Chinese yam water being cleaned up is cut into the yam slice that 3 mm are thick, the yam slice that then forced air drying is 5% to moisture content at 40 ℃ of temperature immediately;
(2) the dry yam slice of step (1) is at room temperature pulverized as globule size is 400 object Rhizoma Dioscoreae powders, is added the mass content of 65%(water for Rhizoma Dioscoreae powder) water carries out gelatinization 85 ℃ of heating, cooling rear for subsequent use.
(3) clean grape skin is ground into 400 orders, for subsequent use;
(4) Rhizoma Dioscoreae powder of 25 parts of gelatinizations is mixed to dress altar with 75 parts of grape skin fine powders, in mixed solution, add 3 parts of white sugar, regulate pH4.0 with citric acid, sterilizing 10min under 80 ℃ of conditions, be cooled to 30 ℃, add 5.2 parts of Angel highly active dry yeast powder to carry out zymamsis, 30 ℃ of bottom fermentations approximately 4 weeks, while making alcoholic strength reach 8wt%, add the salt of 2.2 parts to stop fermentation;
(5), by the alcohol fermentation liquid in step (4), access 8% (liquid acetic bacterium is with respect to the mass content of alcohol fermentation liquid) cultured CICC7010 liquid acetic bacterium (is 10 containing bacterium number
8cFU/mL), mix thoroughly, 30 ℃ of cultivations are again stirred in the time that material temperature rises to 40 ℃, early, middle and late respectively once, continuous 4 days, survey its acidity and alcoholic strength every day, in the time that ethanol content drops to 0.1wt%, illustrate that acetic fermentation finishes, stop fermentation;
(6) the vinegar liquid in step (5) is carried out to ageing, normal temperature ageing 45 days;
(7) by vinegar liquid homogeneous in step (6) 15 minutes, slurries exquisiteness was evenly not stratified, sterilizing 17 minutes at 85 ℃;
(8) vinegar liquid in step (6) is concentrated, make solid content arrive 55wt%, enter spraying plant and spray dry.Spraying drying parameter is: feed temperature is 65 ℃, and import wind-warm syndrome is 140 ℃, 75 ℃ of temperature outs, and feed rate is 25 mL/min;
(9) through the packing that is up to the standards, obtain finished product.
Claims (6)
1. the preparation method of a grape skin Chinese yam fruit vinegar powder: by 70～80 parts of 20～30 parts of Rhizoma Dioscoreae powders after gelatinization and grape skin fine powders by fermentation, spraying is dry forms;
The water content of described Rhizoma Dioscoreae powder is 5%, granularity 200～600 orders;
Described grape skin fine powder water content is 7%, granularity 200～600 orders;
Described Rhizoma Dioscoreae powder, is prepared from by following method, and it is 5% that the fresh Chinese yam that water is cleaned up is cut into after the yam slice that 3 mm are thick immediately forced air drying to moisture content at 40 ℃, then at room temperature pulverizes
;
It is characterized in that, comprise the steps:
(1) the water gelatinization of 85-95 ℃ for Rhizoma Dioscoreae powder, cooling after and grape skin fine powder, white sugar mix, then use lemon acid for adjusting pH to 4.0; Obtain mixture;
(2) mixture carries out zymamsis, to alcoholic strength 7～9wt%, gets alcohol fermentation liquid;
(3) alcohol fermentation liquid carries out acetic fermentation, to alcoholic strength 0.1wt%, obtains vinegar liquid;
(4) vinegar liquid is concentrated into solid content and arrives 50～60wt%, sprays dry, obtains grape skin Chinese yam fruit vinegar powder;
In step (1), the consumption of water is 60～70wt% of Rhizoma Dioscoreae powder weight; The consumption of white sugar is 3% of Rhizoma Dioscoreae powder gross weight after grape skin fine powder and gelatinization;
In step (4), spraying drying parameter: feed temperature is 60～70 ℃, and import wind-warm syndrome is 130～160 ℃, 70～80 ℃ of temperature outs, feed rate is 20～30 mL/min.
2. preparation method according to claim 1: it is characterized in that, mixture is before zymamsis, at 80 ℃ of sterilizing 10min and then be cooled to 30 ℃.
3. preparation method according to claim 1: it is characterized in that, zymamsis adopts following condition: adopt brewer's dried yeasts powder, 30 ℃ of fermentation 2-3 weeks, salt adding stops fermentation; The consumption of described brewer's dried yeasts powder is the 3-7wt% of mixture, the 2wt% that the consumption of salt is fermented product.
4. preparation method according to claim 1: it is characterized in that, acetic fermentation adopts following condition: adopt liquid acetic bacterium, 30-40 ℃ of fermentation 3-5 days; The consumption of liquid acetic bacterium is 6～10wt% of alcohol fermentation liquid, liquid acetic bacterium containing bacterium number be 108 CFU/mL.
5. preparation method according to claim 4: it is characterized in that, strain Acetobacter xylinum is CGMCC1.188, CGMCC1.41, CICC7010.
6. preparation method according to claim 5: it is characterized in that, vinegar liquid is before concentrated, and normal temperature ageing carries out homogeneous after 30-60 days, to evenly not stratified, then sterilizing 15～20 minutes at 80～90 ℃.
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Families Citing this family (5)
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| CN105385559A (en) * | 2015-11-24 | 2016-03-09 | 全椒县荣昌葡萄种植专业合作社 | Fruit vinegar brewed by using waste grape pomace |
| CN105661395A (en) * | 2016-01-13 | 2016-06-15 | 广德原野水果种植家庭农场 | Processing method of grape skin instant medicinal granules |
| CN105733918B (en) * | 2016-02-29 | 2018-10-19 | 南京益生健生物技术有限公司 | A method of preparing reducing blood lipid vinegar powder |
| CN106148149A (en) * | 2016-08-16 | 2016-11-23 | 颍上县德强葡萄种植专业合作社 | A kind of grape skin brewages the production technology of grape fruit vinegar |
| CN106967578A (en) * | 2017-05-10 | 2017-07-21 | 新疆林科院经济林研究所 | A kind of preparation method of walnut dregs glutinous rice nutritive vinegar powder |
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| CN1053467C (en) * | 1997-04-15 | 2000-06-14 | 赵海振 | Edible nutritive vinegar powder |
| CN101700102A (en) * | 2009-09-21 | 2010-05-05 | 浙江国茂饲料有限公司 | Preparation method of bamboo vinegar powder |
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| CN102399676A (en) * | 2010-09-14 | 2012-04-04 | 张伟 | Preparation method of vinegar powder |
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Patent Citations (4)
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|---|---|---|---|---|
| CN1053467C (en) * | 1997-04-15 | 2000-06-14 | 赵海振 | Edible nutritive vinegar powder |
| CN101700102A (en) * | 2009-09-21 | 2010-05-05 | 浙江国茂饲料有限公司 | Preparation method of bamboo vinegar powder |
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