CN107460099A - A kind of processing method of anharmonic blue jujube fruit vinegar water ice - Google Patents
A kind of processing method of anharmonic blue jujube fruit vinegar water ice Download PDFInfo
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- CN107460099A CN107460099A CN201710631153.XA CN201710631153A CN107460099A CN 107460099 A CN107460099 A CN 107460099A CN 201710631153 A CN201710631153 A CN 201710631153A CN 107460099 A CN107460099 A CN 107460099A
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- anharmonic
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
- C12J1/04—Vinegar; Preparation or purification thereof from alcohol
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/42—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N11/00—Carrier-bound or immobilised enzymes; Carrier-bound or immobilised microbial cells; Preparation thereof
- C12N11/02—Enzymes or microbial cells immobilised on or in an organic carrier
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- Organic Chemistry (AREA)
- Food Science & Technology (AREA)
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- Bioinformatics & Cheminformatics (AREA)
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- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The present invention is on a kind of processing method of anharmonic blue jujube fruit vinegar water ice, it is characterised in that by HIGH PRESSURE TREATMENT, plays hyperchromic effect, promotes juice extraction；Fixed acetic acid bacteria fermentation, improves the efficiency of acetic fermentation, promotes to continuously ferment；Blueberry pomace mixes with bagasse is used as carrier, improves blueberry utilization rate；Secondary fermentation strengthens flavor, strengthens mouthfeel；Water ice is made, extends shelf lives, promotes the tasty and refreshing sense of ice.Improve blueberry fruit vinegar flavor so as to reach, improve the efficiency of acetic fermentation, promote the purpose of the development of blueberry deep processing.
Description
Technical field
The present invention relates to food processing field, relates generally to a kind of processing method of anharmonic blue jujube fruit vinegar water ice.
Background technology
Blueberry also known as cowberry, its nutritious, sour and sweet palatability, rich in special battalion such as SOD, Arbutin and anthocyanidin in fresh fruit
Material is supported, there is many health-care efficacies.China's blueberry aboundresources, it is most of based on eating raw.Blueberry is not easy preservation, industry
Change low with utilization rate.Rong Zhixing exists《Blueberry fruit vinegar Research on processing technology under the conditions of immobilization fermentation》It is middle to use vanillin-sulfuric acid
Colorimetric method for determining goes out to make by oneself anthocyanidin content in blueberry juice, blueberry wine, blueberry vinegar and multiple bacteria compound fermentation blueberry vinegar
58.15mg/mL, 43.19mg/mL, 36.18mg/mL and 34.70mg/mL, wherein alcoholic fermentation stage anthocyanidin loss are larger,
And acetic fermentation and lactic fermentation stage yield-loss are less.5 kinds of organic acids are detected in blueberry juice by high performance liquid chromatography,
It is oxalic acid, tartaric acid, malic acid, shikimic acid and citric acid respectively, wherein citric acid accounts for the 90.41% of the total amount of organic acid content；
8 kinds of organic acids have detection in blueberry wine and blueberry vinegar, wherein all accounting for organic acid with lactic acid, acetic acid, citric acid and butanedioic acid
More than the 98% of total amount；After lactic fermentation is introduced, lactic acid content adds nearly 1.8g/100mL using blueberry as raw material in fruit vinegar,
1.01, which are made, using Angel fruit wine yeast and acetic acid bacteria Shanghai produces blueberry vinegar through alcoholic fermentation and acetic fermentation.In blueberry vinegar fermentation mistake
Lactic fermentation is introduced in journey, deploys research in terms of fermentation order, inoculation time and inoculative proportion three to lactic fermentation, as a result
Show：The alcoholic fermentation and lactic fermentation of multiple bacteria compound fermentation blueberry vinegar are carried out simultaneously, then carry out acetic fermentation, caused
Nonvolatile organic acidses content is 2.25g/100mL, and 1.77g/100mL is higher by compared with traditional zymotic blueberry vinegar；The indigo plant of multiple bacteria compound fermentation
Blueberry vinegar of the sensory evaluation scores value of certain kind of berries vinegar also above traditional zymotic.Therefore, we are on the basis of blueberry product development, with blueberry
Blueberry fruit vinegar processing technology is studied for raw material, improves blueberry fruit vinegar flavor and with day by introducing lactobacillus-fermented
Right material fixes acetic acid bacteria fermentation, improves the efficiency of acetic fermentation.Wish to the exploitation to blueberry product and establish technical foundation, be
The factorial praluction of blueberry vinegar provides theoretical foundation and practical advice.
The content of the invention
The present invention improves the efficiency of acetic fermentation, promotes the development of blueberry deep processing, carry to improve blueberry fruit vinegar flavor
For a kind of processing method of anharmonic blue jujube fruit vinegar water ice.
A kind of processing method of anharmonic blue jujube fruit vinegar water ice, it is characterised in that it is made up of following step：
1）, fresh blueberry cleaned cleaned, in 200-300MPa HIGH PRESSURE TREATMENT 2-3 minutes, add 1.5-3 times and measure water, squeezing is equal
It is even, pomace is filtered out, pomace is freeze-dried, and grinds are standby, and filtrate is stored refrigerated through 0-5 DEG C；
2）, select it is full, without the big jujube of insect pest, take out jujube core, add 5-8 times and measure by sophorae honey and 55-60 DEG C of water 1：2-5's
The hydromel that ratio is mixed, soaked 25-30 minutes in 60-70 DEG C, squeezing is uniform, filters out pomace, filtrate is through 0-5 DEG C of refrigeration
Preserve；
3）, by step 1 gained filtrate and step 2 gained filtrate 1：3-5 volume ratio mixing, is preheating in 28-29 DEG C, adjusts pH
For 4-5, initial pol is set to reach 18-20 Bx °, it is 1 to add 5-6% by saccharomycete and lactic acid bacteria proportioning：What 1-2 was mixed answers
Bacterium is closed, mixed fermentation 5-6 days, low temperature band press filtration, isolates fruit wine, regulation alcohol content is 6-8%；
4）, step 3 gained fruit wine initial pH value is adjusted to 6-6.5, and bagasse is added into 10-12% step 1 gained pomace powder,
Acetic acid bacteria is fixed as carrier, is inoculated in wherein, inoculum concentration 11-12%, ventilation 1:0.1-0.15m2/h, in 30-
32 DEG C, ferment 6-7 days；
5）, step 4 gained zymotic fluid is added to 2-2.5% honey, 5-5.5% white granulated sugars, 0.1-0.15% salt, 0.5-0.6% fiber crops
Green pepper, in 30-32 DEG C, secondary fermentation is carried out, is fermented 5-6 days；
6）, step 5 gains are filtered through precipitation, then aseptic filtration, quick-frozen Cheng Bing, then dig and water ice be made.
It is an advantage of the invention that：
A kind of processing method of anharmonic blue jujube fruit vinegar water ice of the present invention, improves blueberry fruit vinegar by introducing lactobacillus-fermented
Flavor and fix acetic acid bacteria with natural material and ferment, improve the efficiency of acetic fermentation.Bagasse fixes acetic acid bacteria and carries out blueberries
Vinegar fermentation has preferable organoleptic quality, and faster speed and ability, has stable fermentation diagram and total acid production acid amount,
Continuous Fermentation Processes structural state remains intact.A kind of processing method of anharmonic blue jujube fruit vinegar water ice of the present invention, production
Product flavour is full, uniform color, and mouthfeel ice is felt well, different from other mediation class products.
Embodiment
The present invention is further illustrated below by specific embodiment.
Embodiment one
A kind of processing method of anharmonic blue jujube fruit vinegar water ice, it is characterised in that it is made up of following step：
1）, fresh blueberry cleaned cleaned, in 200MPa HIGH PRESSURE TREATMENTs 2 minutes, add 1.5 times of amount water, squeezing is uniform, filters out fruit
Slag, pomace is freeze-dried, and grinds are standby, and filtrate is stored refrigerated through 4 DEG C；
2）, select it is full, without the big jujube of insect pest, take out jujube core, add 5 times of amounts by sophorae honey and 55 DEG C of water 1：3 ratio is mixed
Hydromel made of conjunction, soaked 25 minutes in 65 DEG C, squeezing is uniform, filters out pomace, filtrate is stored refrigerated through 5 DEG C；
3）, by step 1 gained filtrate and step 2 gained filtrate 1：3 volume ratio mixing, is preheating in 28 DEG C, and regulation pH is
4.5, initial pol is reached 20 Bx °, it is 1 to add 5% by saccharomycete and lactic acid bacteria proportioning：2 compound bacterias being mixed, mixing
Fermentation 5 days, low temperature band press filtration isolate fruit wine, and regulation alcohol content is 6%；
4）, step 3 gained fruit wine initial pH value is adjusted to 6, and bagasse is added into 10% step 1 gained pomace powder, as carrier
Fixed acetic acid bacteria, is inoculated in wherein, inoculum concentration 11%, ventilation 1:0.1m2/h, in 31 DEG C, ferment 6 days；
5）, by step 4 gained zymotic fluid add 2% honey, 5% white granulated sugar, 0.1% salt, 0.5% numb green pepper, in 31 DEG C, carry out it is secondary
Fermentation, ferment 5 days；
6）, step 5 gains are filtered through precipitation, then aseptic filtration, quick-frozen Cheng Bing, then dig and water ice be made.
Claims (5)
1. a kind of processing method of anharmonic blue jujube fruit vinegar water ice, it is characterised in that it is made up of following step：
1）, fresh blueberry cleaned cleaned, HIGH PRESSURE TREATMENT, add 1.5-3 times and measure water, squeezing is uniform, filters out pomace, pomace is through freezing
Dry, grinds are standby, and filtrate is stored refrigerated through 0-5 DEG C；
2）, select it is full, without the big jujube of insect pest, take out jujube core, add 5-8 times and measure hydromel, soak 25-30 points in 60-70 DEG C
Clock, squeezing is uniform, filters out pomace, filtrate is stored refrigerated through 0-5 DEG C；
3）, by step 1 gained filtrate and step 2 gained filtrate 1：3-5 volume ratio mixing, is preheating in 28-29 DEG C, adjusts pH
For 4-5, initial pol is reached 18-20 Bx °, add the compound bacteria that 5-6% is mixed by saccharomycete and lactic acid bacteria, mixing hair
Ferment 5-6 days, low temperature band press filtration, isolates fruit wine, regulation alcohol content is 6-8%；
4）, step 3 gained fruit wine initial pH value is adjusted to 6-6.5, and bagasse is added into 10-12% step 1 gained pomace powder,
Acetic acid bacteria is fixed as carrier, is inoculated in wherein, inoculum concentration 11-12%, ventilation 1:0.1-0.15m2/h, in 30-
32 DEG C, ferment 6-7 days；
5）, step 4 gained zymotic fluid is added to 2-2.5% honey, 5-5.5% white granulated sugars, 0.1-0.15% salt, 0.5-0.6% fiber crops
Green pepper, carry out secondary fermentation；
6）, step 5 gains are filtered through precipitation, then aseptic filtration, quick-frozen Cheng Bing, then dig and water ice be made.
A kind of 2. processing method of anharmonic blue jujube fruit vinegar water ice according to claim 1, it is characterised in that step 1）It is high
Pressure processing procedure be：2-3 minutes are handled in 200-300MPa.
A kind of 3. processing method of anharmonic blue jujube fruit vinegar water ice according to claim 1, it is characterised in that step 2）Honeybee
Mulse is the water 1 by sophorae honey and 55-60 DEG C：2-5 ratio is beaten and formed.
A kind of 4. processing method of anharmonic blue jujube fruit vinegar water ice according to claim 1, it is characterised in that step 3）Ferment
The proportioning of female bacterium and lactic acid bacteria is 1：1-2.
A kind of 5. processing method of anharmonic blue jujube fruit vinegar water ice according to claim 1, it is characterised in that step 5）Two
Secondary fermentation process is：In 30-32 DEG C, ferment 5-6 days.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201710631153.XA CN107460099A (en) | 2017-07-28 | 2017-07-28 | A kind of processing method of anharmonic blue jujube fruit vinegar water ice |
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| CN201710631153.XA CN107460099A (en) | 2017-07-28 | 2017-07-28 | A kind of processing method of anharmonic blue jujube fruit vinegar water ice |
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| CN107460099A true CN107460099A (en) | 2017-12-12 |
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| CN201710631153.XA Pending CN107460099A (en) | 2017-07-28 | 2017-07-28 | A kind of processing method of anharmonic blue jujube fruit vinegar water ice |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111979085A (en) * | 2020-09-28 | 2020-11-24 | 温州科技职业学院 | Blueberry health vinegar and production method thereof |
Citations (5)
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|---|---|---|---|---|
| CN101319188A (en) * | 2008-07-15 | 2008-12-10 | 山东农业大学 | Normal juice fruit vinegar immobilization preparation method |
| CN101519631A (en) * | 2009-04-07 | 2009-09-02 | 新疆农业大学 | Production and preparation method of red jujube vinegar |
| CN102321519A (en) * | 2011-09-27 | 2012-01-18 | 陕西科技大学 | Brewing method of red date medlar healthcare vinegar |
| CN104738766A (en) * | 2013-12-26 | 2015-07-01 | 青岛休闲食品有限公司 | Formula of blackcurrant and blueberry compound fruit vinegar beverage |
| CN106085799A (en) * | 2016-07-28 | 2016-11-09 | 广西壮族自治区农业科学院农产品加工研究所 | A kind of multi-cultur es co-immobilization fermentation Fructus Mori fruit vinegar and preparation method thereof |
-
2017
- 2017-07-28 CN CN201710631153.XA patent/CN107460099A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101319188A (en) * | 2008-07-15 | 2008-12-10 | 山东农业大学 | Normal juice fruit vinegar immobilization preparation method |
| CN101519631A (en) * | 2009-04-07 | 2009-09-02 | 新疆农业大学 | Production and preparation method of red jujube vinegar |
| CN102321519A (en) * | 2011-09-27 | 2012-01-18 | 陕西科技大学 | Brewing method of red date medlar healthcare vinegar |
| CN104738766A (en) * | 2013-12-26 | 2015-07-01 | 青岛休闲食品有限公司 | Formula of blackcurrant and blueberry compound fruit vinegar beverage |
| CN106085799A (en) * | 2016-07-28 | 2016-11-09 | 广西壮族自治区农业科学院农产品加工研究所 | A kind of multi-cultur es co-immobilization fermentation Fructus Mori fruit vinegar and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 荣智兴: "固定化发酵条件下蓝莓果醋加工工艺研究", 《中国优秀硕士学位论文全文数据库 工程科技I辑》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111979085A (en) * | 2020-09-28 | 2020-11-24 | 温州科技职业学院 | Blueberry health vinegar and production method thereof |
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