CN107129921A - A kind of brewing method of cornel fruit vinegar beverage - Google Patents
A kind of brewing method of cornel fruit vinegar beverage Download PDFInfo
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Abstract
The invention discloses a kind of brewing method of cornel fruit vinegar beverage, the cornel fruit vinegar beverage is using the fresh cornel fruit of integration of drinking and medicinal herbs as raw material, using liquid state fermentation technology, yield rate is high, production efficiency is high, require no the steps such as pouring vinegar, pass through pretreatment of raw material, water-bath, it is ultrasonically treated, the preparation of Fructus Corni fermentation base, first stage ferments, second stage is fermented, filtering, ageing, sterilizing, the step such as canned, which is brewageed, to be formed, the Fructus Corni fruit vinegar vinegar liquid color and luster being brewed is scarlet bright, fruity is mellow, mouthfeel is better than traditional vinegar, and with excellent healthcare function, such as anti-aging, soften blood vessel, stimulate circulation, the effects such as kidney-nourishing protect liver, not only enrich China's vinegar product species, Fructus Corni is preferably developed for traditional edible Chinese medicine of representative, also effect is actively promoted with certain, preparation technology is simple, it is practical, suitable for industrialized production.
Description
Technical field
The present invention relates to fruit vinegar beverage technology and brewing technology, specifically a kind of side of brewageing of cornel fruit vinegar beverage
Method.
Background technology
In recent years, with the increasingly raising of living standard, people are to the attention degree more and more higher of healthy living, traditional medicine
The exploitation of the homologous Chinese medicine product of food, with wide market value and application value.
Fructus Corni can be directly eaten raw after the Chinese medicine of the traditional integration of drinking and medicinal herbs of China, its fruit maturation, but slightly biased sour, puckery,
It is difficult to persistently eat.But have very to human body rich in organic substances such as iron, vitamin A, C and ursolic acid in cornus fruit
Big dietotherapy and health-care effect.There are some researches show：There is Fructus Corni immunological regulation, reduction blood glucose, Hemorrhagic shock, the anti-rhythm of the heart to lose
Often, antibacterial and anti-inflammatory isoreactivity, its main pharmacodynamics composition loganin and morroniside belong to iridoid battalion class together, and loganin, which has, to be adjusted
Immune, anti-inflammatory and Antishock function are saved, morroniside has bitter benefit stomach invigorating and the sick effect of prevention of diabetic vascular.
Nowadays the annual production of Fructus Corni is about 20,000,000 kilograms, and yield is very big.However, Fructus Corni is only as Chinese medicinal material
In the application of Chinese medicine circle, lack deep processed product, especially product recessed market in recent years, price is abnormal low, medicinal only to account for 25% left
The right side, remaining 75% unmanned purchase, product is seriously unsalable, and the economic interests of peasant household, therefore, Fructus Corni are compromised significantly
The problem of market turns into the urgent need to address.
Patent CN103320304A etc. is with solid-state fermentation technology fermentation fruit vinegar, existing solid-state fermentation technology fermentation fruit vinegar
Some defects are also there are, main performance is as follows：Be limited to the microorganism grown under low humidified state, thus possible flow and product compared with
It is limited, typically it is more suited to fungi；Fermented under finer and close environment, the removal of its metabolic heat often results in problem, especially greatly
During amount production, its large-scale production capacity is often limited；Parameters are difficult detecting, the especially various probes of liquid fermentation under solid-state
Solid fermentation is not suitable for it, pH value, humidity, substrate concentration not easy-regulating are difficult unanimously, repeatability is poor per Batch fermentation condition；
During being difficult to carry out mass transfer, therefore fermentation with agitating mode, the addition of material is unable to reach uniformly；The culture of solid fermentation
Time is longer, and its yield and production capacity are often less than liquid fermentation etc..
At present, using fresh dogwood fruits as raw material, the Fructus Corni fruit vinegar being fabricated to using liquid fermentation technology is at home also not
Appear in the newspapers and launch.
The content of the invention
The invention provides a kind of brewing method of cornel fruit vinegar beverage, the cornel fruit vinegar beverage not only has fruit vinegar
Softening blood vessel, anti-aging, the function such as stimulate circulation, while the effects such as also retains Fructus Corni original kidney-nourishing protect liver,
Pass through microbial action so that Fructus Corni fruit vinegar polyphenol content is higher, and Scavenging ability is stronger, oxidation resistance is also significantly
Enhancing.
The present invention be solve the technical scheme that uses of above-mentioned technical problem for：A kind of side of brewageing of cornel fruit vinegar beverage
Method, comprises the following steps：
Step 1: cornel fruit is pre-processed
Fresh cornel fruit is taken, destemming and core is removed, the water mashing that 5-8 times of quality is added in backward cornel fruit is cleaned up, beats
Cornel fruit weight 0.05-0.1% pectase is added after slurry, 30-60min is hydrolyzed under the conditions of 40-45 DEG C, Fructus Corni is made
Hydrolysate；
Step 2: water-bath, ultrasonically treated
By Fructus Corni hydrolysate water-bath 2-6h under conditions of 58-62 DEG C made from step one, afterwards again in 80-120Hz, 43-
Ultrasonically treated 30-60min under conditions of 48 DEG C, is made Fructus Corni extract solution；
The preparation of base Step 3: Fructus Corni ferments
Its parts by weight 10-12% white granulated sugar is added into Fructus Corni extract solution made from step 2, Fructus Corni fermentation is made
Base；
Step 4: activated yeast
The fruit wine dry ferment of Fructus Corni fermentation base weight 0.5-2% made from step 3 is weighed, is added into the fruit wine dry ferment claimed
Enter the water of 5-20 times of quality, carry out actication of culture, the saccharomycete after must activating；
Step 5: the first stage ferments
Saccharomycete after step 4 is activated, which is added in Fructus Corni fermentation base made from step 3, to stir, and then adds mountain
Fruit of medicinal cornel fermentation base weight 0.01-0.03% food-grade potassium metabisulfite, and stir, hair is stood in 24-26 DEG C of environment
Ferment 13-20 days, obtains Fructus Corni stoste；
Step 6: schlempe is separated
Fructus Corni stoste made from step 5 is filtered, pomace is removed, cornel fruit wine is made, Fructus Corni alcoholic fermentation is used as
Liquid, it is standby；
Step 7: acetic acid bacteria is activated
1-2 rings colony inoculation is scraped from acetic acid bacteria in sterilized fluid nutrient medium, under 30-38 DEG C of environment, 175-185r/
Cultivated two days on min shaking table, obtain acetic acid bacteria culture fluid；
Step 8: second stage is fermented
Acetic acid bacteria culture fluid made from step 7 is added into Fructus Corni alcohol fermentation liquid made from step 6 to ferment, shaking flask liquid
Fermented and cultured, shaking flask rotating speed is 155-165r/min, and acetic acid bacteria inoculum concentration is the 8-12% of cornel wine weight, when acidity reaches
During 3-8g/100ml, fermentation stops, and obtains zymotic fluid；
Step 9: filtering
By filtering fermentation liquor, cleaner liquid was collected；
Step 10: ageing
The cleaner liquid of crossing that step 9 is collected is placed 13-18 days at normal temperatures, obtains the Fructus Corni fruit vinegar after ageing；
Step 11: sterilization
Using bus bactericidal assay, the Fructus Corni fruit vinegar after ageing is sterilized 26-30min under conditions of 78-82 DEG C, 3- is cooled to
5℃；
Step 12: filling
Filling, packaging is carried out using food-grade vessel, a kind of cornel fruit vinegar beverage is produced.
As a kind of preferred scheme, it is 2 that the cornel fruit, which replaces with mass ratio,:1:1 cornel fruit, hawthorn and apple
Really.
As a kind of preferred scheme, actication of culture described in step 4 is to activate 20-40min at 36-40 DEG C.
As a kind of preferred scheme, the fermentation temperature that second stage described in step 8 is fermented is 28-30 DEG C, fermentation time 6-
12 days.
As a kind of preferred scheme, per 100ml fluid nutrient mediums in, including 0.5-2g glucose, 0.5-2g dusty yeasts and
2.5-4ml edible alcohols, surplus is water.
As a kind of preferred scheme, the enzyme activity unit of the pectase is 1.2 × 105-3.5×105U/g。
Compared with prior art, the invention has the advantages that：
（1）The invention discloses a kind of brewing method of cornel fruit vinegar beverage, the cornel fruit vinegar beverage is with integration of drinking and medicinal herbs
Fresh cornel fruit is raw material, using liquid state fermentation technology, and yield rate is high, and production efficiency is high, requires no the steps such as pouring vinegar, leads to
Cross pretreatment of raw material, water-bath, the preparation of ultrasonically treated, Fructus Corni fermentation base, first stage fermentation, second stage fermentation, filtering,
The step such as ageing, sterilizing, canned, which is brewageed, to be formed, and the scarlet bright, fruity of Fructus Corni fruit vinegar vinegar liquid color and luster being brewed is mellow, mouth
Sense is better than traditional vinegar, and with excellent healthcare function, such as anti-aging, softening blood vessel, stimulate circulation, kidney-nourishing shield
The effects such as liver, China's vinegar product species is not only enriched, Fructus Corni is preferably developed for traditional edible Chinese medicine of representative,
With certain effect of actively promoting, preparation technology is simple, practical, it is adaptable to industrialized production；
（2）The invention discloses a kind of brewing method of cornel fruit vinegar beverage, by water-bath and ultrasonically treated, mountain can be promoted
The materials such as morroniside and loganin in fruit of medicinal cornel fruit are preferably dissolved into Fructus Corni extract solution, after water bath sonicator processing at contrast
The content of material such as morroniside and loganin can improve 20%-35% before reason, and loganin has enhanced to non-specific immune function
Effect, can promote macrophage phagocytic function, and anti-aging has good anti-cancer anti-radiation effect, and morroniside has protection thin
Born of the same parents are from H2O2The cytotoxicity of induction and the effect of Apoptosis, the also other biological activity such as antimicrobial antiphlogistic；
（3）The invention discloses a kind of brewing method of cornel fruit vinegar beverage, because the present invention uses liquid state fermentation technology, institute
First carry out adding again after liquid activation with dry ferment, in addition, also adding potassium metabisulfite, can effectively suppress miscellaneous bacteria life
It is long, it is to avoid microbiological contamination causes product quality to go wrong in fermentation process, improve the product quality of cornel fruit vinegar beverage；
（4）The invention discloses a kind of brewing method of cornel fruit vinegar beverage, with liquid deep layer fermenting, add according to the technique
The cornel fruit vinegar beverage that work comes out, bright in colour, the shiny red possessed in Fructus Corni preferably retains main in Fructus Corni
Functional materials, the several amino acids containing more than ten kinds of organic acid and needed by human body, dimension life in cornel fruit vinegar beverage
Element and trace element, wherein, the organic acid such as acetic acid is conducive to removing the lactic acid deposited, plays a part of dispelling fatigue；Fructus Corni
The several kinds of mineral elements such as the potassium, the zinc that contain in fruit vinegar beverage can generate alkaline matter after being metabolized in vivo, can prevent acidification of blood,
The purpose of regulation acid-base balance is reached, also rich in niacin and vitamin, is the jinx of cholesterol, cholesterol can be promoted enteral
Road is discharged with excrement, reduces cholesterol level in blood plasma and tissue, the effect with reduction cholesterol；Cornel fruit vinegar beverage
In containing abundant vitamin, amino acid and oxygen, can in vivo with calcareous synthesis calcium acetate, strengthen calcareous absorption；
（5）The cornel fruit vinegar beverage that brewing method of the present invention is brewageed can stimulate circulation, and have an antihypertensive effect, the fruit vinegar such as hawthorn
In containing can promote painstaking effort enlargement of pipe, coronary blood flow increase, produce antihypertensive effect triterpene substance and flavone component,
There is preventive and therapeutic effect to a variety of diseases such as hypertension, high fat of blood, cerebral thrombus, artery sclerosis, while having the battalion of Fructus Corni and vinegar concurrently
Healthcare function is supported, with body metabolism is promoted, acid-base balance is adjusted, dispelling fatigue stimulates circulation, softens blood vessel,
Liver protection, enriching yin and nourishing kidney, the effects such as improving immunity.
Brief description of the drawings
Fig. 1 is cornel fruit vinegar beverage ultra performance liquid chromatography figure.
Embodiment
The present invention is elaborated with reference to specific embodiment, the present embodiment premised on technical solution of the present invention,
Give detailed embodiment and specific operating process.
A kind of brewing method of cornel fruit vinegar beverage, comprises the following steps：
Step 1: cornel fruit is pre-processed
Fresh cornel fruit is taken, destemming and core is removed, the water mashing that 5-8 times of quality is added in backward cornel fruit is cleaned up, beats
Cornel fruit weight 0.05-0.1% pectase is added after slurry, 30-60min is hydrolyzed under the conditions of 40-45 DEG C, Fructus Corni is made
Hydrolysate；
Step 2: water-bath, ultrasonically treated
By Fructus Corni hydrolysate water-bath 2-6h under conditions of 58-62 DEG C made from step one, afterwards again in 80-120Hz, 43-
Ultrasonically treated 30-60min under conditions of 48 DEG C, is made Fructus Corni extract solution；
The preparation of base Step 3: Fructus Corni ferments
Its parts by weight 10-12% white granulated sugar is added into Fructus Corni extract solution made from step 2, Fructus Corni fermentation is made
Base；
Step 4: activated yeast
The fruit wine dry ferment of Fructus Corni fermentation base weight 0.5-2% made from step 3 is weighed, is added into the fruit wine dry ferment claimed
Enter the water of 5-20 times of quality, carry out actication of culture, the saccharomycete after must activate, as preferred, the fruit wine dry ferment is pacifies
Fine jade fruit wine dry ferment；
Step 5: the first stage ferments
Saccharomycete after step 4 is activated, which is added in Fructus Corni fermentation base made from step 3, to stir, and then adds mountain
Fruit of medicinal cornel fermentation base weight 0.01-0.03% food-grade potassium metabisulfite, and stir, hair is stood in 24-26 DEG C of environment
Ferment 13-20 days, obtains Fructus Corni stoste, and Fructus Corni stoste now does not remove mountain of the wine degree at 10 degree or so before pomace as
Fruit of medicinal cornel fruit wine；
Step 6: schlempe is separated
Fructus Corni stoste made from step 5 is filtered, pomace is removed, cornel fruit wine is made, Fructus Corni alcoholic fermentation is used as
Liquid, it is standby；
Step 7: acetic acid bacteria is activated
1-2 rings colony inoculation is scraped from acetic acid bacteria in sterilized fluid nutrient medium, under 30-38 DEG C of environment, 175-185r/
Cultivated two days on min shaking table, obtain acetic acid bacteria culture fluid；
Step 8: second stage is fermented
Acetic acid bacteria culture fluid made from step 7 is added into Fructus Corni alcohol fermentation liquid made from step 6 to ferment, shaking flask liquid
Fermented and cultured, shaking flask rotating speed is 155-165r/min, and acetic acid bacteria inoculum concentration is the 8-12% of cornel wine weight, when acidity reaches
During 3-8g/100ml, fermentation stops, and obtains zymotic fluid；
Step 9: filtering
By filtering fermentation liquor, cleaner liquid was collected；
Step 10: ageing
The cleaner liquid of crossing that step 9 is collected is placed 13-18 days at normal temperatures, obtains the Fructus Corni fruit vinegar after ageing；
Step 11: sterilization
Using bus bactericidal assay, the Fructus Corni fruit vinegar after ageing is sterilized 26-30min under conditions of 78-82 DEG C, 3- is cooled to
5℃；
Step 12: filling
Filling, packaging is carried out using food-grade vessel, a kind of cornel fruit vinegar beverage is produced.
Further, it is 2 that the cornel fruit, which replaces with mass ratio,:1:1 cornel fruit, hawthorn and apple.
Further, actication of culture described in step 4 is to activate 20-40min at 36-40 DEG C.
Further, the fermentation temperature that second stage described in step 8 is fermented is 28-30 DEG C, fermentation time 6-12 days.
Further, in every 100ml fluid nutrient mediums, including 0.5-2g glucose, 0.5-2g dusty yeasts and 2.5-4ml foods
With alcohol, surplus is water.
Further, the enzyme activity unit of the pectase is 1.2 × 105-3.5×105U/g。
Embodiment one
A kind of brewing method of cornel fruit vinegar beverage, comprises the following steps：
Step 1: cornel fruit is pre-processed
Fresh cornel fruit is taken, destemming and core is removed, the water mashing that 5 times of quality are added in backward cornel fruit, mashing is cleaned up
The pectase of cornel fruit weight 0.05% is added afterwards, and as preferred, the enzyme activity unit of the pectase is 1.2 × 105-
3.5×105U/g, 30min is hydrolyzed under the conditions of 40 DEG C, and Fructus Corni hydrolysate is made；
Step 2: water-bath, ultrasonically treated
By Fructus Corni hydrolysate made from step one under conditions of 58 DEG C water-bath 2h, afterwards again under conditions of 80Hz, 43 DEG C
Ultrasonically treated 30min, is made Fructus Corni extract solution；
The preparation of base Step 3: Fructus Corni ferments
The white granulated sugar of its parts by weight 10% is added into Fructus Corni extract solution made from step 2, Fructus Corni fermentation base is made；
Step 4: activated yeast
The Angel fruit wine dry ferment of Fructus Corni fermentation base weight 0.5% made from step 3 is weighed, to the dry ferment of Angel fruit wine claimed
The water of 5 times of quality, the saccharomycete after actication of culture 20min must be activated under the conditions of 36 DEG C are added in mother；
Step 5: the first stage ferments
Saccharomycete after step 4 is activated, which is added in Fructus Corni fermentation base made from step 3, to stir, and then adds mountain
The food-grade potassium metabisulfite of fruit of medicinal cornel fermentation base weight 0.01%, and stir, it is left to ferment 13 days in 24 DEG C of environment,
Obtain Fructus Corni stoste；
Step 6: schlempe is separated
Fructus Corni stoste made from step 5 is filtered, pomace is removed, cornel fruit wine is made, Fructus Corni alcoholic fermentation is used as
Liquid, it is standby；
Step 7: acetic acid bacteria is activated
1 ring colony inoculation is scraped from acetic acid bacteria in sterilized fluid nutrient medium, wherein, as preferred, per 100ml liquid
In culture medium, including 0.5g glucose, 0.5g dusty yeasts and 2.5ml edible alcohols, surplus is water, under 30 DEG C of environment, 175r/
Cultivated two days on min shaking table, obtain acetic acid bacteria culture fluid；
Step 8: second stage is fermented
Acetic acid bacteria culture fluid made from step 7 is added into Fructus Corni alcohol fermentation liquid made from step 6 to ferment, fermentation temperature
For 28 DEG C, fermentation time 6 days, the culture by the way of shaking flask liquid fermentation, shaking flask rotating speed is 155r/min, acetic acid bacteria inoculum concentration
For the 8% of cornel wine weight, when acidity reaches 3g/100ml, fermentation stops, and obtains zymotic fluid；
Step 9: filtering
By filtering fermentation liquor, cleaner liquid was collected；
Step 10: ageing
The cleaner liquid of crossing that step 9 is collected is placed 13 days at normal temperatures, obtains the Fructus Corni fruit vinegar after ageing；
Step 11: sterilization
Using bus bactericidal assay, the Fructus Corni fruit vinegar after ageing is sterilized 26min under conditions of 78 DEG C, 3 DEG C are cooled to；
Step 12: filling
Filling, packaging is carried out using food-grade vessel, a kind of cornel fruit vinegar beverage is produced.
Embodiment two
A kind of brewing method of cornel fruit vinegar beverage, comprises the following steps：
Step 1: cornel fruit, hawthorn and apple pretreatment
Fresh cornel fruit, hawthorn and apple are taken, wherein, the weight ratio of cornel fruit, hawthorn and apple three is 2:1:1, go
Destemming and core, clean up the water mashing that 8 times of quality are added in backward cornel fruit, hawthorn and apple, mountain Zhu are added after mashing
Cornel fruit, the pectase of hawthorn and apple gross weight 0.1%, as preferred, the enzyme activity unit of the pectase for 1.2 ×
105-3.5×105U/g, 60min is hydrolyzed under the conditions of 45 DEG C, and Fructus Corni hydrolysate is made；
Step 2: water-bath, ultrasonically treated
By Fructus Corni hydrolysate made from step one under conditions of 62 DEG C water-bath 6h, afterwards again under conditions of 120Hz, 48 DEG C
Ultrasonically treated 60min, is made Fructus Corni extract solution；
The preparation of base Step 3: Fructus Corni ferments
The white granulated sugar of its parts by weight 12% is added into Fructus Corni extract solution made from step 2, Fructus Corni fermentation base is made；
Step 4: activated yeast
The fruit wine dry ferment of Fructus Corni fermentation base weight 2% made from step 3 is weighed, 20 are added into the fruit wine dry ferment claimed
The water of times quality, the saccharomycete after actication of culture 40min must be activated under the conditions of 40 DEG C；
Step 5: the first stage ferments
Saccharomycete after step 4 is activated, which is added in Fructus Corni fermentation base made from step 3, to stir, and then adds mountain
The food-grade potassium metabisulfite of fruit of medicinal cornel fermentation base weight 0.03%, and stir, it is left to ferment 20 days in 26 DEG C of environment,
Obtain Fructus Corni stoste；
Step 6: schlempe is separated
Fructus Corni stoste made from step 5 is filtered, Fructus Corni, hawthorn and apple pomace is removed, cornel fruit wine is made, is made
It is standby for Fructus Corni alcohol fermentation liquid；
Step 7: acetic acid bacteria is activated
2 ring colony inoculations are scraped from acetic acid bacteria in sterilized fluid nutrient medium, wherein, as preferred, per 100ml liquid
In culture medium, including 2g glucose, 2g dusty yeasts and 4ml edible alcohols, surplus is water, under 38 DEG C of environment, 180r/min's
Cultivated two days on shaking table, obtain acetic acid bacteria culture fluid；
Step 8: second stage is fermented
Acetic acid bacteria culture fluid made from step 7 is added into Fructus Corni alcohol fermentation liquid made from step 6 to ferment, fermentation temperature
For 30 DEG C, fermentation time 12 days, by the way of shaking flask liquid fermentation, shaking flask rotating speed is 160r/min, and acetic acid bacteria inoculum concentration is
The 10% of cornel wine weight, when acidity reaches 5g/100ml, fermentation stops, and obtains zymotic fluid；
Step 9: filtering
By filtering fermentation liquor, cleaner liquid was collected；
Step 10: ageing
The cleaner liquid of crossing that step 9 is collected is placed 15 days at normal temperatures, obtains the Fructus Corni fruit vinegar after ageing；
Step 11: sterilization
Using bus bactericidal assay, the Fructus Corni fruit vinegar after ageing is sterilized 30min under conditions of 82 DEG C, 4 DEG C are cooled to；
Step 12: filling
Filling, packaging is carried out using food-grade vessel, a kind of cornel fruit vinegar beverage is produced.
Embodiment three
A kind of brewing method of cornel fruit vinegar beverage, comprises the following steps：
Step 1: cornel fruit is pre-processed
Fresh cornel fruit is taken, destemming and core is removed, the water mashing that 6 times of quality are added in backward cornel fruit, mashing is cleaned up
The pectase of cornel fruit weight 0.08% is added afterwards, and as preferred, the enzyme activity unit of the pectase is 1.2 × 105-
3.5×105U/g, 45min is hydrolyzed under the conditions of 42 DEG C, and Fructus Corni hydrolysate is made；
Step 2: water-bath, ultrasonically treated
By Fructus Corni hydrolysate made from step one under conditions of 62 DEG C water-bath 4h, afterwards again under conditions of 120Hz, 48 DEG C
Ultrasonically treated 45min, is made Fructus Corni extract solution；
The preparation of base Step 3: Fructus Corni ferments
The white granulated sugar of its parts by weight 11% is added into Fructus Corni extract solution made from step 2, Fructus Corni fermentation base is made；
Step 4: activated yeast
The fruit wine dry ferment of Fructus Corni fermentation base weight 1.2% made from step 3 is weighed, is added into the fruit wine dry ferment claimed
The water of 15 times of quality, the saccharomycete after actication of culture 30min must be activated under the conditions of 42 DEG C；
Step 5: the first stage ferments
Saccharomycete after step 4 is activated, which is added in Fructus Corni fermentation base made from step 3, to stir, and then adds mountain
The food-grade potassium metabisulfite of fruit of medicinal cornel fermentation base weight 0.02%, and stir, it is left to ferment 17 days in 26 DEG C of environment,
Obtain Fructus Corni stoste；
Step 6: schlempe is separated
Fructus Corni stoste made from step 5 is filtered, pomace is removed, cornel fruit wine is made, Fructus Corni alcoholic fermentation is used as
Liquid, it is standby；
Step 7: acetic acid bacteria is activated
2 ring bacterium colonies are scraped from the acetic acid bacteria for being placed in Laboratories Accession in sterilized fluid nutrient medium, wherein, as preferred
, per 100ml fluid nutrient mediums in, including 0.5-2g glucose, 0.5-2g dusty yeasts and 2.5-4ml edible alcohols, surplus is
Water, under 34 DEG C of environment, cultivates two days on 185r/min shaking table, obtains acetic acid bacteria culture fluid；
Step 8: second stage is fermented
Acetic acid bacteria culture fluid made from step 7 is added into Fructus Corni alcohol fermentation liquid made from step 6 to ferment, fermentation temperature
For 29 DEG C, fermentation time 9 days, shaking flask liquid fermentation and culture, shaking flask rotating speed is 165r/min, and acetic acid bacteria inoculum concentration is cornel wine
The 10% of weight, when acidity reaches 5g/100ml, fermentation stops, and obtains zymotic fluid；
Step 9: filtering
By filtering fermentation liquor, cleaner liquid was collected；
Step 10: ageing
The cleaner liquid of crossing that step 9 is collected is placed 15 days at normal temperatures, obtains the Fructus Corni fruit vinegar after ageing；
Step 11: sterilization
Using bus bactericidal assay, the Fructus Corni fruit vinegar after ageing is sterilized 28min under conditions of 80 DEG C, 4 DEG C are cooled to；
Step 12: filling
Filling, packaging is carried out using food-grade vessel, a kind of cornel fruit vinegar beverage is produced.
Experimental study data
First, Fructus Corni main function composition loganin, the reservation of morroniside content
According to《Chinese Pharmacopoeia 2015 editions》, with Fructus Corni main function composition loganin, morroniside is index, is analyzed.
Fig. 1 is cornel fruit vinegar beverage ultra performance liquid chromatography figure, and table 1 is morroniside, loganin standard curve relevant parameter table, analysis
As a result it is as follows：
According to equation of linear regression, it can calculate in cornel fruit vinegar beverage, the content of morroniside material is 1.196mg/mL, horse
The content of money glycosides material be 789.87 μ g/mL, the cornel fruit vinegar beverage brewageed using brewing method of the present invention, using Fructus Corni as
Major ingredient, its functional materials are retained to greatest extent, by water-bath and ultrasonically treated, can be promoted in cornel fruit not
The material such as promise glycosides and loganin is preferably dissolved into Fructus Corni extract solution, before water bath sonicator processing：Loganin, morroniside thing
The content of matter is respectively 651.51 μ g/mL, 904.76 μ g/mL；After water bath sonicator processing, loganin, morroniside material contains
Amount is respectively 789.87 μ g/mL, 1.196mg/mL.As can be seen here, water bath sonicator processing can be improved in cornel fruit vinegar beverage
Both main functional components, loganin improves 21.24%, and morroniside improves 32.3%.
Correlative study reports that loganin has to the enhanced effect of non-specific immune function, macrophage can be promoted to gulp down
Function is bitten, anti-aging has good anti-cancer anti-radiation effect, and morroniside has protection cell from H2O2The cell toxicant of induction
The effect of property and Apoptosis, the also other biological activity such as antimicrobial antiphlogistic.
2nd, on cornel fruit vinegar beverage polyphenol content
By the cornel fruit vinegar beverage brewageed using brewing method of the present invention compared with the finished product vinegar of market sale, the present invention makes
The cornel fruit vinegar beverage polyphenol content that the method for making is brewageed is higher, and Scavenging ability is stronger.
As shown in table 2, different samples are to DPPH（1,1- diphenyl -2- trinitrophenyl-hydrazines）、HR（Hydroxy radical）And ABTS
（2'- hydrazines-bis- -3- ethyl benzo thiazole phenanthroline -6- sulfonic acid）Radical scavenging activity is different, the mountain that brewing method of the present invention is brewageed
Fruit of medicinal cornel fruit vinegar beverage has preferable clearance rate, reflects that cornel fruit vinegar beverage anti-oxidation function is stronger, and TPC is that total phenol contains
Amount, the power of anti-oxidation function has direct relation with aldehydes matter content.
Claims (6)
1. a kind of brewing method of cornel fruit vinegar beverage, it is characterised in that comprise the following steps：
Step 1: cornel fruit is pre-processed
Fresh cornel fruit is taken, destemming and core is removed, the water mashing that 5-8 times of quality is added in backward cornel fruit is cleaned up, beats
Cornel fruit weight 0.05-0.1% pectase is added after slurry, 30-60min is hydrolyzed under the conditions of 40-45 DEG C, Fructus Corni is made
Hydrolysate；
Step 2: water-bath, ultrasonically treated
By Fructus Corni hydrolysate water-bath 2-6h under conditions of 58-62 DEG C made from step one, afterwards again in 80-120Hz, 43-
Ultrasonically treated 30-60min under conditions of 48 DEG C, is made Fructus Corni extract solution；
The preparation of base Step 3: Fructus Corni ferments
Its parts by weight 10-12% white granulated sugar is added into Fructus Corni extract solution made from step 2, Fructus Corni fermentation is made
Base；
Step 4: activated yeast
The fruit wine dry ferment of Fructus Corni fermentation base weight 0.5-2% made from step 3 is weighed, is added into the fruit wine dry ferment claimed
Enter the water of 5-20 times of quality, carry out actication of culture, the saccharomycete after must activating；
Step 5: the first stage ferments
Saccharomycete after step 4 is activated, which is added in Fructus Corni fermentation base made from step 3, to stir, and then adds mountain
Fruit of medicinal cornel fermentation base weight 0.01-0.03% food-grade potassium metabisulfite, and stir, hair is stood in 24-26 DEG C of environment
Ferment 13-20 days, obtains Fructus Corni stoste；
Step 6: schlempe is separated
Fructus Corni stoste made from step 5 is filtered, pomace is removed, cornel fruit wine is made, Fructus Corni alcoholic fermentation is used as
Liquid, it is standby；
Step 7: acetic acid bacteria is activated
1-2 rings colony inoculation is scraped from acetic acid bacteria in sterilized fluid nutrient medium, under 30-38 DEG C of environment, 175-185r/
Cultivated two days on min shaking table, obtain acetic acid bacteria culture fluid；
Step 8: second stage is fermented
Acetic acid bacteria culture fluid made from step 7 is added into Fructus Corni alcohol fermentation liquid made from step 6 to ferment, shaking flask liquid
Fermented and cultured, shaking flask rotating speed is 155-165r/min, and acetic acid bacteria inoculum concentration is the 8-12% of cornel wine weight, when acidity reaches
During 3-8g/100ml, fermentation stops, and obtains zymotic fluid；
Step 9: filtering
By filtering fermentation liquor, cleaner liquid was collected；
Step 10: ageing
The cleaner liquid of crossing that step 9 is collected is placed 13-18 days at normal temperatures, obtains the Fructus Corni fruit vinegar after ageing；
Step 11: sterilization
Using bus bactericidal assay, the Fructus Corni fruit vinegar after ageing is sterilized 26-30min under conditions of 78-82 DEG C, 3- is cooled to
5℃；
Step 12: filling
Filling, packaging is carried out using food-grade vessel, a kind of cornel fruit vinegar beverage is produced.
2. a kind of brewing method of cornel fruit vinegar beverage according to claim 1, it is characterised in that：The cornel fruit
It is 2 to replace with mass ratio:1:1 cornel fruit, hawthorn and apple.
3. a kind of brewing method of cornel fruit vinegar beverage according to claim 1, it is characterised in that：Bacterium described in step 4
Activation is planted to activate 20-40min at 36-40 DEG C.
4. a kind of brewing method of cornel fruit vinegar beverage according to claim 1, it is characterised in that：Described in step 8
The fermentation temperature of two-stage fermentation is 28-30 DEG C, fermentation time 6-12 days.
5. a kind of brewing method of cornel fruit vinegar beverage according to claim 1, it is characterised in that：Per 100ml liquid
In culture medium, including 0.5-2g glucose, 0.5-2g dusty yeasts and 2.5-4ml edible alcohols, surplus is water.
6. a kind of brewing method of cornel fruit vinegar beverage according to claim 1, it is characterised in that：The pectase
Enzyme activity unit is 1.2 × 105-3.5×105U/g。
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| 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 |
| CN110218623A (en) * | 2019-07-11 | 2019-09-10 | 杨凌职业技术学院 | A kind of Fructus Corni shine skin papaya compound fruit vinegar and preparation method thereof |
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