CN105838574A - Preparation method of multi-berry fruit vinegar and multi-berry fruit vinegar - Google Patents
Preparation method of multi-berry fruit vinegar and multi-berry fruit vinegar Download PDFInfo
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
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- C12J1/04—Vinegar; Preparation or purification thereof from alcohol
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- A61K36/45—Ericaceae or Vacciniaceae (Heath or Blueberry family), e.g. blueberry, cranberry or bilberry
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- A61K36/73—Rosaceae (Rose family), e.g. strawberry, chokeberry, blackberry, pear or firethorn
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Abstract
The invention belongs to the technical field of fruit vinegar preparation, and particularly provides a preparation method of multi-berry fruit vinegar and the multi-berry fruit vinegar. The preparation method of the multi-berry fruit vinegar comprises the following steps of adopting nutrient-rich berry fruits: blueberry, raspberry and strawberry as raw materials; mixing and beating the three berry fruits, adjusting the sugar-acid ratio, carrying out alcoholic fermentation and acetic fermentation, and filtering to prepare natural vinegar; respectively juicing the three fruits for blending; extracting soluble cellulose from the juiced pomace, and adding into the fruit vinegar; finally preparing the finished product fruit vinegar through the steps such as blending and sterilizing. The multi-berry fruit vinegar is special in taste and rich in fruity flavor, has nutrition characteristics of the blueberry, the raspberry and the strawberry, and is rich in anthocyanin, vitamins, polyphenols and the like; meanwhile, the soluble cellulose extracted from the remaining pomace after juicing is added into the fruit vinegar, so that not only are the waste residues utilized, but also the nutrition value of the fruit vinegar is increased, and the prepared finished product has the functions of reducing blood sugar and fats, resisting cancer and inflammatory and the like, is particularly suitable to be drunk by patients with diabetes, angiocardiopathy and the like, and has great market prospect.
Description
Technical field
The invention belongs to fruit vinegar preparing technical field, specifically provide preparation method and the use of a kind of many certain kind of berries fruit vinegar
Many certain kind of berries fruit vinegar prepared by the method.
Background technology
Blue berry is the huckleberry berry of a kind of high nutritive value, except containing sugar, aminoacid, dimension life in fruit
Outside element and mineral element, possibly together with special dietary compositions such as abundant flavonoid, anthocyanidin, SOD.Blue
The certain kind of berries has plurality of health care functions, such as anti-inflammatory, anticancer, prevents cardiovascular disease, vision enhancing, delays to decline
Wait for a long time, thus have the good reputation of " king of berry ".
Fructus Rubi also known as Fructus Rubi, the multiple nutritional components contained, as anthocyanin, Fructus Rubi ketone, organic acid and
The nutrient substance such as substantial amounts of aminoacid, vitamin C, vitamin E, SOD necessary to human body, have anti-
Oxidisability, anticancer, anti-inflammatory, suppresses obesity, prevents cardiovascular disease, prevent and treat the effects such as diabetes, by common people
It is referred to as " gold fruit ".
Fragaria Rosaceae herbaceous plant, its fruit colour is bright-coloured, unique flavor, have abundant nutrient substance,
Rich in the bioactive substances such as flavonoid, anthocyanin, phenolic acids and the cellulose of needed by human, dimension life in Guo
Element C and the mineral etc. of needed by human, thus there is brain-strengthening, change fat, anticancer, prevention cardiovascular disease etc.
Effect, has the good reputation of " fruit queen ".
Dietary fiber is the polysaccharide carbohydrate and lignin do not digested and assimilated by human body, be a class not
Can the dietary nutrient that can be digested by human consumption's enzyme, dissolve in hot water or warm water according to it, divide again
For water soluble dietary fiber and insoluble dietary fiber.Water soluble dietary fiber, including glucosan, pectin,
Natural gum, algin, locust beam gum, agar etc., have the effect such as blood pressure lowering, blood sugar lowering.
Fruit vinegar belongs to a class and is of high nutritive value, and product with health role is extensively liked by people.The most such as
The modern research to fruit vinegar also gets more and more, but people's great majority research now is all single kind fruit, because of
This nutritional labeling, function are the most single.
Summary of the invention
In order to solve above-mentioned technical problem, the invention provides the preparation method of a kind of many certain kind of berries fruit vinegar and use the party
Many certain kind of berries fruit vinegar prepared by method, is prepared as fruit vinegar oleo stock after Fructus Fragariae Ananssae, blue berry, Fructus Rubi being squeezed the juice, add fresh
Fruit juice and the water soluble dietary fiber extracted from marc, obtain finished product many certain kind of berries fruit vinegar, mouth after allotment in proportion
Taste is unique, has the nutritive peculiarity of three kinds of fruits, rich in abundant anthocyanidin, vitamin and polyphenols.
The present invention is achieved in that according to an aspect of the invention, it is provided the system of a kind of many certain kind of berries fruit vinegar
Preparation Method, comprises the steps:
1) preparation of fruit vinegar oleo stock: fresh strawberry, blue berry, Fructus Rubi mixing and water adding are squeezed the juice → adjust saccharic acid → wine
Essence fermentation → acetic fermentation → aging → filtration, obtains fruit vinegar oleo stock；
2) obtaining fruit: fresh strawberry, blue berry, Fructus Rubi are respectively washed squeezes the juice, filters, and obtains the fruit of clarification
Juice also isolates marc；
3) prepare water soluble dietary fiber lixiviating solution: by step 2) in three kinds of marcs mixing → be dried of preparation
→ pulverize → add water stirring → regulation pH → hydrolysis → sucking filtration, the clear liquid obtained is water soluble dietary fiber leaching
Extract；
4) allotment, by step 1) the fruit vinegar oleo stock prepared, step 2) 3 kinds of fruit juice, steps 3 preparing)
Water soluble dietary fiber lixiviating solution and the xylitol of preparation mix according to a certain percentage, prepare many certain kind of berries fruit vinegar；
5) sterilization fill, by step 4) many certain kind of berries fruit vinegar of preparing carries out pasteurize, and cool down fill, seal
Preserve.
Further, step 1) in Fructus Fragariae Ananssae, blue berry, the mass ratio of Fructus Rubi be 1:1:1, the matter of the water of addition
Amount equal to Fructus Fragariae Ananssae, blue berry, the quality of Fructus Rubi and.
Further, step 1) in blended fruit juice adjust saccharic acid so that it is pH between 3.9-4, pol
Reach 18-20 ° of Bx.
Further, step 1) in when carrying out alcohol fermentation, be taken as many certain kind of berries mixed juice quality 0.05-0.1%
Dry yeast, join quality be many certain kind of berries mixed juice quality 5-7%, 33-37 DEG C, White Sugar Quality concentration be 2%
Aqueous solution activates 13-17min, the yeast activated is poured in many certain kind of berries mixed juice, 27-28 DEG C of bottom fermentation
5-6 days, make many certain kind of berries wine liquid.
Further, step 1) in when carrying out acetic fermentation, take the band bran accounting for many certain kind of berries mixed juice quality 1-2%
The acetic acid bacteria of skin, has been linked in many certain kind of berries wine liquid of alcohol fermentation, has stirred, and gives foot oxygen, controls
Temperature 30-33 DEG C, ferments 7-8 days, prepares fresh many certain kind of berries fruit vinegar.
Further, step 1) in when carrying out aging, close in half under the fresh many certain kind of berries fruit vinegar room temperature that will ferment
Envelope state aging 1-2 month, by many certain kind of berries fruit vinegar good for aging through fine straining, obtain the fruit vinegar oleo stock of clarification.
Further, step 3) in the mass ratio of dried three kinds of marcs and the water of addition be 1:18-22,
And step 3) in Fructus Citri Limoniae acid for adjusting pH between 1-1.5, at 75-80 DEG C, then hydrolyze 50-70min,
Sucking filtration after cooling, obtains water soluble dietary fiber lixiviating solution.
Further, step 4) in each constituent mass ratio of carrying out allocating be respectively as follows: many certain kind of berries fruit vinegar oleo stock
30-35%, blueberry juice 10-15%, Fructus Rubi juice 10-15%, Fructus Fragariae Ananssae juice 10-15%, water soluble dietary fiber soak
Extract 10-15%, xylitol 10-15%.
Further, step 5) in time many certain kind of berries fruit vinegar is carried out pasteurize, temperature is 80 DEG C, and the time is
10-15min。
According to another aspect of the present invention, a kind of many certain kind of berries prepared according to the method described above fruit vinegar is additionally provided.
Compared with prior art, it is an advantage of the current invention that:
1, mixing three kinds of berry combined ferments, explore combined ferment condition, have three kinds of berries local flavor and
Nutritive peculiarity, containing the nutrient substance such as abundant flavonoid, pattern sweet, aminoacid, SOD, have antiinflammatory,
Anticancer, antioxidation, prevents cardiovascular disease, prevents and treats the effect such as diabetes, slow down aging；
2, the water soluble dietary fiber in the marc that extraction stays after squeezing the juice adds in fruit vinegar, both make use of waste residue
Material, adds again the nutritive value of fruit vinegar.
3, coordinate three kinds of berries and the nutritive value of fruit vinegar, add water soluble dietary fiber and xylitol allotment,
There is antioxidation, anti-cancer anti-inflammation, reduces the effects such as blood pressure and blood lipoid, to suffering from cardiovascular disease and diabetes
The biggest edible is had to be worth for patient.
Detailed description of the invention
In order to make the purpose of the present invention, technical scheme and advantage clearer, below in conjunction with embodiment,
The present invention is further elaborated.Should be appreciated that specific embodiment described herein is used only for
Explain the present invention, be not intended to limit the present invention.
The problem single in order to solve existing fruit vinegar nutrient substance, the invention provides the system of a kind of many certain kind of berries fruit vinegar
Preparation Method, after fermentation that three kinds of berries are squeezed the juice, then with three kinds of fruit drinks and the solubility that utilizes marc to prepare
Dietary fiber mixes, and the many certain kind of berries fruit vinegar making preparation is the most in good taste, also has the nutrient substance of three kinds of fruit concurrently,
It is suitable for various people to eat.
Embodiment 1,
1) preparation of fruit vinegar oleo stock
A, fresh strawberry, blue berry, Fructus Rubi mix according to the mass ratio of 1:1:1, add and three kinds of fruit qualities
Equal pure water, squeezes the juice, and obtains many certain kind of berries mixed juice；
B, to record many certain kind of berries mixed juice pH be 3.98, it is not necessary to carries out acid adjustment, adds white sugar so that it is pol
It is 18 ° of Bx；
C, alcohol fermentation, take the dry yeast accounting for many certain kind of berries mixed juice quality 0.1%, and joining quality is the mixing of many certain kind of berries
The 5% of juice quality, 35 DEG C, White Sugar Quality concentration be 2% aqueous solution in activate 15min, by activation well
Yeast pour in many certain kind of berries mixed juice, 28 DEG C of bottom fermentations 5 days, make many certain kind of berries wine liquid.
D, acetic fermentation, take the acetic acid bacteria of the band wheat bran accounting for many certain kind of berries mixed juice quality 1%, be linked into wine
In many certain kind of berries wine liquid of essence fermentation, stir, give foot oxygen, control temperature 30 DEG C, ferment 7 days, prepare
Fresh many certain kind of berries fruit vinegar.
E, aging, by semitight aging 45 days under fresh many certain kind of berries fruit vinegar room temperature state, by fine straining equipment mistake
Filter, removes marc, obtains many certain kind of berries fruit vinegar oleo stock of clarification.
2) obtaining fruit: take fresh strawberry according to the mass ratio of 1:1:1, blue berry, Fructus Rubi be respectively washed squeeze the juice,
Filter (can carry out twice), obtain the fruit juice of clarification and isolate marc；
3) prepare water soluble dietary fiber lixiviating solution: by step 2) in three kinds of marcs mixing → be dried of preparation
→ pulverize → be 1 → 80 DEG C hydrolyze 1h → cold according to the solid-liquid ratio of the 1:20 stirring → Fructus Citri Limoniae acid for adjusting pH that adds water
But sucking filtration after, the clear liquid obtained is water soluble dietary fiber lixiviating solution；
4) allotment, by step 1) the fruit vinegar oleo stock prepared, step 2) 3 kinds of fruit juice, steps 3 preparing)
Water soluble dietary fiber lixiviating solution and the xylitol of preparation mix according to a certain percentage, prepare many certain kind of berries fruit vinegar, enter
Each constituent mass ratio of row allotment is respectively as follows: many certain kind of berries fruit vinegar oleo stock 35%, blueberry juice 15%, Fructus Rubi juice
15%, Fructus Fragariae Ananssae juice 15%, water soluble dietary fiber lixiviating solution 10%, xylitol 10%；
5) sterilization fill, by step 4) many certain kind of berries fruit vinegar of preparing carries out pasteurize, and temperature is 80 DEG C, time
Between be 15min, cool down fill, seal preserve.
Embodiment 2,
1) preparation of fruit vinegar oleo stock
A, fresh strawberry, blue berry, Fructus Rubi mix according to the mass ratio of 1:1:1, add and three kinds of fruit qualities
Equal pure water, squeezes the juice, and obtains many certain kind of berries mixed juice；
B, to record many certain kind of berries mixed juice pH be 3.95, it is not necessary to carries out acid adjustment, adds white sugar so that it is pol
It is 19 ° of Bx；
C, alcohol fermentation, take the dry yeast accounting for many certain kind of berries mixed juice quality 0.05%, and adding quality is the mixing of many certain kind of berries
Juice quality 5%, 35 DEG C, White Sugar Quality concentration be 2% aqueous solution in activate 15min, by activated
Yeast is poured in many certain kind of berries mixed juice, 28 DEG C of bottom fermentations 6 days, makes many certain kind of berries wine liquid.
D, acetic fermentation, take the acetic acid bacteria of the band wheat bran accounting for many certain kind of berries mixed juice quality 1.5%, be linked into wine
In many certain kind of berries wine liquid of essence fermentation, stir, give foot oxygen, control temperature 30 DEG C, ferment 8 days, prepare
Fresh many certain kind of berries fruit vinegar.
E, aging, by semitight aging 30 days under fresh many certain kind of berries fruit vinegar room temperature state, by fine straining equipment mistake
Filter, removes marc, obtains many certain kind of berries fruit vinegar oleo stock of clarification.
2) obtaining fruit: take fresh strawberry according to the mass ratio of 1:1:1, blue berry, Fructus Rubi be respectively washed squeeze the juice,
Filter (can carry out twice), obtain the fruit juice of clarification and isolate marc；
3) prepare water soluble dietary fiber lixiviating solution: by step 2) in three kinds of marcs mixing → be dried of preparation
→ pulverize → be 1 → 78 DEG C hydrolyze 1h → cold according to the solid-liquid ratio of the 1:20 stirring → Fructus Citri Limoniae acid for adjusting pH that adds water
But sucking filtration after, the clear liquid obtained is water soluble dietary fiber lixiviating solution；
4) allotment, by step 1) the fruit vinegar oleo stock prepared, step 2) 3 kinds of fruit juice, steps 3 preparing)
Water soluble dietary fiber lixiviating solution and the xylitol of preparation mix according to a certain percentage, prepare many certain kind of berries fruit vinegar, enter
Each constituent mass ratio of row allotment is respectively as follows: many certain kind of berries fruit vinegar oleo stock 35%, blueberry juice 15%, Fructus Rubi juice
15%, Fructus Fragariae Ananssae juice 10%, water soluble dietary fiber lixiviating solution 15%, xylitol 10%；
5) sterilization fill, by step 4) many certain kind of berries fruit vinegar of preparing carries out pasteurize, and temperature is 80 DEG C, time
Between be 12min, cool down fill, seal preserve.
Embodiment 3,
1) preparation of fruit vinegar oleo stock
A, fresh strawberry, blue berry, Fructus Rubi mix according to the mass ratio of 1:1:1, add and three kinds of fruit qualities
Equal pure water, squeezes the juice, and obtains many certain kind of berries mixed juice；
B, to record many certain kind of berries mixed juice pH be 3.98, it is not necessary to carries out acid adjustment, adds white sugar so that it is pol
It is 20 ° of Bx；
C, alcohol fermentation, take the dry yeast accounting for many certain kind of berries mixed juice quality 0.05%, and joining quality is that many certain kind of berries mix
Close the 7% of juice quality, 35 DEG C, White Sugar Quality concentration be 2% aqueous solution in activate 15min, will activation
Good yeast is poured in many certain kind of berries mixed juice, 28 DEG C of bottom fermentations 5 days, makes many certain kind of berries wine liquid.
D, acetic fermentation, take the acetic acid bacteria of the band wheat bran accounting for many certain kind of berries mixed juice quality 2%, be linked into wine
In many certain kind of berries wine liquid of essence fermentation, stir, give foot oxygen, control temperature 33 DEG C, ferment 8 days, prepare
Fresh many certain kind of berries fruit vinegar.
E, aging, by semitight aging 60 days under fresh many certain kind of berries fruit vinegar room temperature state, by fine straining equipment mistake
Filter, removes marc, obtains many certain kind of berries fruit vinegar oleo stock of clarification.
2) obtaining fruit: take fresh strawberry according to the mass ratio of 1:1:1, blue berry, Fructus Rubi be respectively washed squeeze the juice,
Filter (can carry out twice), obtain the fruit juice of clarification and isolate marc；
3) prepare water soluble dietary fiber lixiviating solution: by step 2) in three kinds of marcs mixing → be dried of preparation
→ pulverize → according to the solid-liquid ratio of 1:20 add water stirring → Fructus Citri Limoniae acid for adjusting pH be 1.5 → 80 DEG C hydrolyze 1h →
Sucking filtration after cooling, the clear liquid obtained is water soluble dietary fiber lixiviating solution；
4) allotment, by step 1) the fruit vinegar oleo stock prepared, step 2) 3 kinds of fruit juice, steps 3 preparing)
Water soluble dietary fiber lixiviating solution and the xylitol of preparation mix according to a certain percentage, prepare many certain kind of berries fruit vinegar, enter
Each constituent mass ratio of row allotment is respectively as follows: many certain kind of berries fruit vinegar oleo stock 30%, blueberry juice 15%, Fructus Rubi juice
15%, Fructus Fragariae Ananssae juice 15%, water soluble dietary fiber lixiviating solution 10%, xylitol 15%；
5) sterilization fill, by step 4) many certain kind of berries fruit vinegar of preparing carries out pasteurize, and temperature is 80 DEG C, time
Between be 15min, cool down fill, seal preserve.
The many certain kind of berries fruit vinegar obtaining embodiment 1,2,3 carries out Indexs measure, and the result obtained is as shown in the table:
Finding out from upper table, the many certain kind of berries fruit vinegar obtained by this method contains abundant polyphenols, flavonoid
Material, has the strongest antioxidation, it is possible to have good health-care effect, and many certain kind of berries fruit vinegar to human body
Middle acetic acid content is higher, and mouthfeel acid is refreshing good.
Embodiment 4,
1) preparation of fruit vinegar oleo stock
A, fresh strawberry, blue berry, Fructus Rubi mix according to the mass ratio of 1:1:1, add and three kinds of fruit qualities
Equal pure water, squeezes the juice, and obtains many certain kind of berries mixed juice；
B, to record many certain kind of berries mixed juice pH be 3.91, it is not necessary to carries out acid adjustment, adds white sugar so that it is pol
It is 18 ° of Bx；
C, alcohol fermentation, take the dry yeast accounting for many certain kind of berries mixed juice quality 0.05%, and joining quality is that many certain kind of berries mix
Close the 5% of juice quality, 33 DEG C, White Sugar Quality concentration be 2% aqueous solution in activate 13min, will activation
Good yeast is poured in many certain kind of berries mixed juice, 27 DEG C of bottom fermentations 5 days, makes many certain kind of berries wine liquid.
D, acetic fermentation, take the acetic acid bacteria of the band wheat bran accounting for many certain kind of berries mixed juice quality 1%, be linked into wine
In many certain kind of berries wine liquid of essence fermentation, stir, give foot oxygen, control temperature 30 DEG C, ferment 7 days, prepare
Fresh many certain kind of berries fruit vinegar.
E, aging, by semitight aging 30 days under fresh many certain kind of berries fruit vinegar room temperature state, by fine straining equipment mistake
Filter, removes marc, obtains many certain kind of berries fruit vinegar oleo stock of clarification.
2) obtaining fruit: take fresh strawberry according to the mass ratio of 1:1:1, blue berry, Fructus Rubi be respectively washed squeeze the juice,
Filter (can carry out twice), obtain the fruit juice of clarification and isolate marc；
3) prepare water soluble dietary fiber lixiviating solution: by step 2) in three kinds of marcs mixing → be dried of preparation
→ pulverize → according to the solid-liquid ratio of 1:18 add water stirring → Fructus Citri Limoniae acid for adjusting pH be 1 → 75 DEG C hydrolyze 50min
Sucking filtration after → cooling, the clear liquid obtained is water soluble dietary fiber lixiviating solution；
4) allotment, by step 1) the fruit vinegar oleo stock prepared, step 2) 3 kinds of fruit juice, steps 3 preparing)
Water soluble dietary fiber lixiviating solution and the xylitol of preparation mix according to a certain percentage, prepare many certain kind of berries fruit vinegar, enter
Each constituent mass ratio of row allotment is respectively as follows: many certain kind of berries fruit vinegar oleo stock 30%, blueberry juice 15%, Fructus Rubi juice
15%, Fructus Fragariae Ananssae juice 15%, water soluble dietary fiber lixiviating solution 10%, xylitol 15%；
5) sterilization fill, by step 4) many certain kind of berries fruit vinegar of preparing carries out pasteurize, and temperature is 80 DEG C, time
Between be 10min, cool down fill, seal preserve.
Embodiment 5,
1) preparation of fruit vinegar oleo stock
A, fresh strawberry, blue berry, Fructus Rubi mix according to the mass ratio of 1:1:1, add and three kinds of fruit qualities
Equal pure water, squeezes the juice, and obtains many certain kind of berries mixed juice；
B, to record many certain kind of berries mixed juice pH be 3.94, it is not necessary to carries out acid adjustment, adds white sugar so that it is pol
It is 19 ° of Bx；
C, alcohol fermentation, take the dry yeast accounting for many certain kind of berries mixed juice quality 0.07%, and joining quality is that many certain kind of berries mix
Close the 6% of juice quality, 35 DEG C, White Sugar Quality concentration be 1.5% aqueous solution in activate 15min, will live
The yeast changed is poured in many certain kind of berries mixed juice, 28 DEG C of bottom fermentations 5 days, makes many certain kind of berries wine liquid.
D, acetic fermentation, take the acetic acid bacteria of the band wheat bran accounting for many certain kind of berries mixed juice quality 1.5%, be linked into wine
In many certain kind of berries wine liquid of essence fermentation, stir, give foot oxygen, control temperature 31 DEG C, ferment 8 days, prepare
Fresh many certain kind of berries fruit vinegar.
E, aging, by semitight aging 45 days under fresh many certain kind of berries fruit vinegar room temperature state, by fine straining equipment mistake
Filter, removes marc, obtains many certain kind of berries fruit vinegar oleo stock of clarification.
2) obtaining fruit: take fresh strawberry according to the mass ratio of 1:1:1, blue berry, Fructus Rubi be respectively washed squeeze the juice,
Filter (can carry out twice), obtain the fruit juice of clarification and isolate marc；
3) prepare water soluble dietary fiber lixiviating solution: by step 2) in three kinds of marcs mixing → be dried of preparation
→ pulverize → according to the solid-liquid ratio of 1:20 add water stirring → Fructus Citri Limoniae acid for adjusting pH be 1.3 → 77 DEG C hydrolyze 1h →
Sucking filtration after cooling, the clear liquid obtained is water soluble dietary fiber lixiviating solution；
4) allotment, by step 1) the fruit vinegar oleo stock prepared, step 2) 3 kinds of fruit juice, steps 3 preparing)
Water soluble dietary fiber lixiviating solution and the xylitol of preparation mix according to a certain percentage, prepare many certain kind of berries fruit vinegar, enter
Each constituent mass ratio of row allotment is respectively as follows: many certain kind of berries fruit vinegar oleo stock 35%, blueberry juice 10%, Fructus Rubi juice
15%, Fructus Fragariae Ananssae juice 15%, water soluble dietary fiber lixiviating solution 10%, xylitol 15%；
5) sterilization fill, by step 4) many certain kind of berries fruit vinegar of preparing carries out pasteurize, and temperature is 80 DEG C, time
Between be 13min, cool down fill, seal preserve.
Embodiment 6,
1) preparation of fruit vinegar oleo stock
A, fresh strawberry, blue berry, Fructus Rubi mix according to the mass ratio of 1:1:1, add and three kinds of fruit qualities
Equal pure water, squeezes the juice, and obtains many certain kind of berries mixed juice；
B, to record many certain kind of berries mixed juice pH be 3.98, it is not necessary to carries out acid adjustment, adds white sugar so that it is pol
It is 20 ° of Bx；
C, alcohol fermentation, take the dry yeast accounting for many certain kind of berries mixed juice quality 0.1%, and joining quality is the mixing of many certain kind of berries
The 7% of juice quality, 37 DEG C, White Sugar Quality concentration be 2% aqueous solution in activate 15min, by activation well
Yeast pour in many certain kind of berries mixed juice, 28 DEG C of bottom fermentations 6 days, make many certain kind of berries wine liquid.
D, acetic fermentation, take the acetic acid bacteria of the band wheat bran accounting for many certain kind of berries mixed juice quality 2%, be linked into wine
In many certain kind of berries wine liquid of essence fermentation, stir, give foot oxygen, control temperature 33 DEG C, ferment 8 days, prepare
Fresh many certain kind of berries fruit vinegar.
E, aging, by semitight aging 60 days under fresh many certain kind of berries fruit vinegar room temperature state, by fine straining equipment mistake
Filter, removes marc, obtains many certain kind of berries fruit vinegar oleo stock of clarification.
2) obtaining fruit: take fresh strawberry according to the mass ratio of 1:1:1, blue berry, Fructus Rubi be respectively washed squeeze the juice,
Filter (can carry out twice), obtain the fruit juice of clarification and isolate marc；
3) prepare water soluble dietary fiber lixiviating solution: by step 2) in three kinds of marcs mixing → be dried of preparation
→ pulverize → according to the solid-liquid ratio of 1:22 add water stirring → Fructus Citri Limoniae acid for adjusting pH be 1.5 → 80 DEG C hydrolyze 70min
Sucking filtration after → cooling, the clear liquid obtained is water soluble dietary fiber lixiviating solution；
4) allotment, by step 1) the fruit vinegar oleo stock prepared, step 2) 3 kinds of fruit juice, steps 3 preparing)
Water soluble dietary fiber lixiviating solution and the xylitol of preparation mix according to a certain percentage, prepare many certain kind of berries fruit vinegar, enter
Each constituent mass ratio of row allotment is respectively as follows: many certain kind of berries fruit vinegar oleo stock 30%, blueberry juice 15%, Fructus Rubi juice
15%, Fructus Fragariae Ananssae juice 10%, water soluble dietary fiber lixiviating solution 15%, xylitol 15%；
5) sterilization fill, by step 4) many certain kind of berries fruit vinegar of preparing carries out pasteurize, and temperature is 80 DEG C, time
Between be 15min, cool down fill, seal preserve.
Testing index in many certain kind of berries fruit vinegar that embodiment 4,5,6 obtains is consistent with embodiment 1,2,3.
Claims (10)
1. the preparation method of certain kind of berries fruit vinegar more than a kind, it is characterised in that comprise the steps:
1) preparation of fruit vinegar oleo stock: fresh strawberry, blue berry, Fructus Rubi mixing and water adding are squeezed the juice → adjust saccharic acid → wine
Essence fermentation → acetic fermentation → aging → filtration, obtains fruit vinegar oleo stock；
2) obtaining fruit: fresh strawberry, blue berry, Fructus Rubi are respectively washed squeezes the juice, filters, and obtains the fruit of clarification
Juice also isolates marc；
3) prepare water soluble dietary fiber lixiviating solution: by step 2) in three kinds of marcs mixing → be dried of preparation
→ pulverize → add water stirring → regulation pH → hydrolysis → sucking filtration, the clear liquid obtained is water soluble dietary fiber leaching
Extract；
4) allotment, by step 1) the fruit vinegar oleo stock prepared, step 2) 3 kinds of fruit juice, steps 3 preparing)
Water soluble dietary fiber lixiviating solution and the xylitol of preparation mix according to a certain percentage, prepare many certain kind of berries fruit vinegar；
5) sterilization fill, by step 4) many certain kind of berries fruit vinegar of preparing carries out pasteurize, and cool down fill, seal
Preserve.
2. according to the preparation method of the many certain kind of berries fruit vinegar described in claim 1, it is characterised in that step 1) in
Fructus Fragariae Ananssae, blue berry, the mass ratio of Fructus Rubi be 1:1:1, and the quality of the water of addition is equal to Fructus Fragariae Ananssae, blue berry, Fructus Rubi
Quality and.
3. according to the preparation method of the many certain kind of berries fruit vinegar described in claim 1, it is characterised in that step 1) in
Blended fruit juice is adjusted saccharic acid so that it is pH is between 3.9-4, and pol reaches 18-20 ° of Bx.
4. according to the preparation method of the many certain kind of berries fruit vinegar described in claim 1, it is characterised in that step 1) in
When carrying out alcohol fermentation, being taken as the dry yeast of many certain kind of berries mixed juice quality 0.05-0.1%, joining quality is many certain kind of berries
Mixed juice quality 5-7%, 33-37 DEG C, White Sugar Quality concentration be 2% aqueous solution in activate 13-17min,
The yeast activated is poured in many certain kind of berries mixed juice, 27-28 DEG C of bottom fermentation 5-6 days, make many certain kind of berries wine liquid.
5. according to the preparation method of the many certain kind of berries fruit vinegar described in claim 1, it is characterised in that step 1) in
When carrying out acetic fermentation, take the acetic acid bacteria of the band wheat bran accounting for many certain kind of berries mixed juice quality 1-2%, be linked into wine
In many certain kind of berries wine liquid of essence fermentation, stir, give foot oxygen, control temperature 30-33 DEG C, ferment 7-8 days,
Prepare fresh many certain kind of berries fruit vinegar.
6. according to the preparation method of the many certain kind of berries fruit vinegar described in claim 1, it is characterised in that step 1) in
When carrying out aging, in semitight state aging 1-2 month under the fresh many certain kind of berries fruit vinegar room temperature that will ferment,
By many certain kind of berries fruit vinegar good for aging through fine straining, obtain the fruit vinegar oleo stock of clarification.
7. according to the preparation method of the many certain kind of berries fruit vinegar described in claim 1, it is characterised in that step 3) in
The mass ratio of the water of dried three kinds of marcs and addition is 1:18-22, and step 3) in regulate with citric acid
Between pH to 1-1.5, at 75-80 DEG C, then hydrolyze 50-70min, sucking filtration after cooling, obtain solubility
Dietary fiber lixiviating solution.
8. according to the preparation method of the many certain kind of berries fruit vinegar described in claim 1, it is characterised in that step 4) in
Each constituent mass ratio carrying out allocating be respectively as follows: many certain kind of berries fruit vinegar oleo stock 30-35%, blueberry juice 10-15%,
Fructus Rubi juice 10-15%, Fructus Fragariae Ananssae juice 10-15%, water soluble dietary fiber lixiviating solution 10-15%, xylitol 10-15%.
9. according to the preparation method of the many certain kind of berries fruit vinegar described in claim 1, it is characterised in that step 5) in
When many certain kind of berries fruit vinegar is carried out pasteurize, temperature is 80 DEG C, and the time is 10-15min.
10. the many certain kind of berries fruit vinegar prepared according to the arbitrary described method of claim 1-9.
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| CN109953241A (en) * | 2019-04-09 | 2019-07-02 | 吉林农业大学 | A kind of blueberry-red raspberry fruit vinegar beverage and preparation method thereof |
| CN110106061A (en) * | 2019-06-19 | 2019-08-09 | 杨凌职业技术学院 | A kind of black fruit Sorbus alnifloria compound fruit vinegar of Fructus Corni and preparation method thereof |
| CN114752457A (en) * | 2022-06-01 | 2022-07-15 | 辽宁省农业科学院 | Double-berry wine prepared by mixed fermentation of pulp and preparation method thereof |
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