CN107603846A - A kind of hypotensive pearl Lee fruit vinegar and its processing method - Google Patents
A kind of hypotensive pearl Lee fruit vinegar and its processing method Download PDFInfo
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Abstract
The present invention discloses a kind of hypotensive pearl Lee fruit vinegar and its processing method.Rapid accelerating ripening pearl Lee fruit before processing of the invention, produce ripe fruity, yeast fermentation is with bacterium using Lalvin EC1118, Se-enriched yeast, the strain mixed fermentations of Lactobacillus plantarum ST III, acetic fermentation is fermented using LB types acetic acid bacteria, belt leather black rice, black fungus, protein sugar are compounded in pearl Lee's pulp, increases aubergine color and luster and flavor level；Using strain mixed fermentation, improve the content of selenium and a variety of nonvolatile organic acidses contents in zymotic fluid, add the fragrance in pearl Lee's original vinegar, it is in beautiful aubergine using pearl Lee fruit vinegar made of present invention fermentation, soft, alcohol, perfume (or spice), pearl Lee's aromatic flavour, aroma-producing substance are up to 94.83mg/L, and wherein Flavoring Components hexadecylic acid accounts for the 17.66% of aroma-producing substance；Pearl Lee's fruit vinegar procyanidins content is high, up to 497mg/100mL, has significant antihypertensive function.
Description
Technical field
The present invention relates to a kind of fruit vinegar, more particularly to a kind of hypotensive pearl Lee fruit vinegar and its processing method.
Background technology
Pearl Lee is late-maturing Lee's kind of the seed selection from the bullace resource of Guangxi Tiane County, and fruit has meat sharp and clear, thin
Greasy, flavour is sour-sweet moderate, and raciness, fruit stone is small, the characteristics of complete freestone.Edible fruit rate 97.8%, soluble solid
13.3%, the g kg of total reducing sugar 93, the g kg of titratable acid 7.3, the mg/kg of vitamin C 41.7.With Gentiana triflora and March
Lee compares, and in pearl Lee's evening in maturity period, in good taste, flavor is dense, and pearl Lee has turned into the advantage Ways of Special Agricultural Products of Tiane County, kind at present
Plant area and reach 1500hm2, annual production reaches 7500t, 60,000,000 yuan of annual value of production.Domestic cultivated area is more than 3000hm2.Currently,
Pearl Lee is based on eating raw, and fresh fruit maturity period concentration, Time To Market are short, and the antistaling fresh phase is short, with the expansion of planting scale
With the increase of yield, has there is the symptom of a trend that drug on the market, the busy season is unsalable in fresh fruit sale.Therefore it is badly in need of opening up new marketing channel,
Pearl Lee processing will be alleviated marketing fresh pressure, stable selling price, extend pearl Lee industrial chain and improve the weight of economic value added
Want measure and approach.
Pearl Lee's fruit vinegar is a kind of important way of pearl Lee processing.At present, the processing report of existing pearl Lee's fruit vinegar, but
Pearl Lee's fruit vinegar coarse mouthfeel, fragrance is thin, has a poor flavour.Due to pearl Lee not storage tolerance, and once natural complete ripeness is fruit
There is the drosophila larvae hatching of parasitism, cause fruit rot, influence to eat.Therefore fruit is typically plucked in 7-8 maturations, now fruit
Real flavor is not yet formed completely, and acerbity is dense, fruity is insufficient, bad as the fruit vinegar fruity and mouthfeel of Raw material processing.
Pearl Lee's procyanidins content is especially high simultaneously, and OPC has significant blood pressure reduction effect, and the processing of conventional pearl Lee is not
The active ingredient is effectively utilized, is caused not high beneficial to the wasting of resources, added value of product.
The content of the invention
The shortcomings that this is in order to overcome prior art is to provide a kind of hypotensive pearl Lee's fruit vinegar with deficiency, the purpose of invention
Processing method.
Centralized Control is accelerated the ripening before the present invention takes pearl Lee processing, gradually forms the flavor of pearl Lee, makes parasitism again
Drosophila fails to hatch, and ensure that the edibility and flavor of raw material, solves the problems, such as that the fruit vinegar of pearl Lee processing is poor quality.
Another object of the present invention is to provide by fermentation and it is reasonably combined, make pearl Lee's fruit vinegar procyanidins content
Improve, enhance the blood pressure reduction effect of pearl Lee's fruit vinegar, hypotensive pearl Lee's vinegar is prepared, improve pearl Lee's added value of product
And beneficial functional.
The purpose of the present invention is achieved through the following technical solutions：
A kind of processing method of hypotensive pearl Lee's fruit vinegar, it comprises the following steps：(1) rapid accelerating ripening before processing；(2) squeeze
Juice；(3) digest；(4) allocate；(5) alcoholic fermentation；(6) acetic fermentation；(7) healthcare function is strengthened；(8) ageing；(9) it is filling；
(10) examine.Specifically include following steps：
(1) rapid accelerating ripening before processing：8 ripe pearl Lee after harvesting are put together in storehouse of accelerating the ripening, maintain the temperature at 25~
30 DEG C, relative humidity is 90%~95%, and ethylene concentration is 20~40ppm, carbon dioxide content 0.8%~1%, keeps the library
The Uniform Flow of gas, the 20~24h that accelerates the ripening is interior to be completed；
(2) squeeze the juice：Pearl Lee's pulp will be squeezed the juice into after pearl Lee stoning of maturation；
(3) digest：The pectase that weight/mass percentage composition is 1~2%, enzymolysis are added into pearl Lee's pulp at 30~45 DEG C
1.5~3h；
(4) allocate：Pearl Lee pulp after belt leather black rice flour, black fungus powder, protein sugar and enzymolysis after crushing is pressed 3~5:2~
5:1~2：88~94 ratio mixes, and forms mixing pearl Lee's pulp；The soluble solids of pearl Lee's pulp will be mixed with white sugar
Content is adjusted to 20~30%；
(5) alcoholic fermentation：By mixing pearl Lee pulp after allotment under the conditions of 80~100 DEG C heating water bath sterilizing 10~
After 30min, 0.1~0.5% mixing of the mixing pearl Lee's pulp quality cooled the temperature to after 30~45 DEG C after adding allotment
The alcoholic strength that fermented bacterium carries out in ferment at constant temperature to zymotic fluid stops fermentation when being 4~6 ° and obtains fermented wine, fermented wine pass through from
After the heart, filtering, acetic fermentation is transferred to；Wherein, described mixed fermentation strain by Lalvin EC1118 saccharomycete, Se-enriched yeast,
Lactobacillus plantarum ST-III strain presses 3~5：1~2:1~2 ratio is mixed；
(6) acetic fermentation：Pearl Lee's fermentating wine is transferred to apparatus for acetic acid fermentation tank, regulation temperature is 30~40 DEG C, adds 5~10%
Activation LB type acetic acid bacterias continue to ferment, ferment 24~48 hours, measure alcoholic strength be zero, total acid content is 4~5g/100mL
When terminate fermentation, zymotic fluid enters storage tank after centrifugal filtration, ultra high temperature short time sterilization；
(7) healthcare function is strengthened：Auxiliary material is added in the water of 10~20 times of its weight, is heated to seething with excitement, holding boiling 30~
45 minutes, auxiliary material extract is filtered to obtain, auxiliary material extract is added in the acetic acid fermentation liquid after sterilizing, the auxiliary material is by following
The raw material composition of parts by weight：5~8 parts of moringa seeds, 4~6 parts of blue or green money willow, 3~5 parts of Poria cocos, 1~3 part of sealwort, 4~6 parts of golden Chinese scholartree,
4~6 parts of corn stigma, 1~3 part of hawthorn, 8~10 parts of black soya bean, 4~6 parts of gingko, 4~6 parts of Tongkat Ali, 1~3 part of the bark of eucommia are described
The volume of auxiliary material extract is the 2~5% of the acetic acid fermentation liquid volume；
(8) ageing：The acetic acid fermentation liquid for the addition auxiliary material extract that step (7) obtains is changed into tank, and cools the temperature to 5 DEG C~10
DEG C settled and ageing 7~10 days；
(9) it is filling：Using glass bottle packaging, pearl Lee's fruit vinegar quantitative filling is carried out with aseptic filling technology, it is filling after glass bottle
It is pressed into sterile wine stopper plus Capsule pyrocondensation；Obtain hypotensive pearl Lee's fruit vinegar；
(10) examine：The indexs such as health, physics and chemistry meet relevant criterion (GB/T 30884-2014 apple vinegar beverages).
Preferably, condition is accelerated the ripening to maintain the temperature at 25~30 DEG C described in step (1), relative humidity is 90%~
93%, ethylene concentration is 20~30ppm, carbon dioxide content 0.8%~1%, keeps the Uniform Flow of the library gas, accelerates the ripening 20
Completed in~24h.
Preferably, the temperature of the enzymolysis described in step (3) is 35~45 DEG C.
Preferably, the time of the enzymolysis described in step (3) is 2~3h.
Preferably, the allotment described in step (4)：After crushing after belt leather black rice flour, black fungus powder, protein sugar and enzymolysis
Pearl Lee pulp press 3~4:2~3:1~2：91~94 ratio mixes, and forms mixing pearl Lee's pulp；
Preferably, the condition of the heating water bath sterilizing described in step (5) is that heating water bath goes out under the conditions of 85~100 DEG C
10~30min of bacterium.
Preferably, in step (5), mixing pearl Lee's pulp quality for cooling the temperature to after 30~38 DEG C after adding allotment
The alcoholic strength that 0.3~0.5% mixed fermentation strain carries out in ferment at constant temperature to zymotic fluid stops fermenting when being 4.5~5.5 °
To fermented wine.
Preferably, in step (6), regulation temperature is 35~40 DEG C, and the activation LB type acetic acid bacterias for adding 6~9% continue to send out
Ferment, ferment 38~44 hours.
Preferably, in step (7), auxiliary material is added in the water of 12~15 times of its weight, is heated to seething with excitement, keep boiling
35~40 minutes.
Preferably, in step (7), the auxiliary material is made up of the raw material of following parts by weight：5~8 parts of moringa seeds, blue or green money willow 4
~6 parts, 3~5 parts of Poria cocos, 1~3 part of sealwort, 4~6 parts of golden Chinese scholartree, 4~6 parts of corn stigma, 1~3 part of hawthorn are 8~9 parts of black soya bean, white
4~6 parts of fruit, 4~6 parts of Tongkat Ali, 1~3 part of the bark of eucommia.
Preferably, in step (7), the volume of the auxiliary material extract is the 3~5% of the acetic acid fermentation liquid volume.
Preferably, in step (8), 6 DEG C~9 DEG C is cooled the temperature to and is settled and ageing 7 days.
A kind of hypotensive pearl Lee's fruit vinegar, is obtained by above-mentioned processing method.
The present invention is had the following advantages relative to prior art and effect：
Rapid accelerating ripening pearl Lee fruit before processing of the invention, produces ripe fruity, and yeast fermentation uses Lalvin with bacterium
EC1118 saccharomycete, Se-enriched yeast, lactobacillus plantarum ST-III strain mixed fermentation, acetic fermentation are fermented using LB types acetic acid bacteria,
Belt leather black rice, black fungus, protein sugar are compounded in pearl Lee's pulp, increases aubergine color and luster and flavor level；Using saccharomycete,
Se-enriched yeast, lactobacillus plantarum ST-III strain mixed fermentation, the content of selenium and a variety of nonvolatile organic acidses contents in zymotic fluid are improved,
The fragrance in pearl Lee's original vinegar is added, is in beautiful aubergine using pearl Lee fruit vinegar made of present invention fermentation, soft, alcohol,
Perfume (or spice), pearl Lee's aromatic flavour, aroma-producing substance are up to 94.83mg/L, and wherein Flavoring Components hexadecylic acid accounts for aroma-producing substance
17.66%；Pearl Lee's fruit vinegar procyanidins content is high, up to 497mg/100mL, has significant antihypertensive function.
Embodiment
With reference to embodiment, the present invention is described in further detail, but the implementation of the present invention is not limited to this.
Embodiment 1
(1) 8 ripe pearl Lee after harvesting are put together in storehouse of accelerating the ripening, maintain the temperature at 25 DEG C, relative humidity is
90%, ethylene concentration 20ppm, carbon dioxide content 0.8%, the Uniform Flow of the library gas is kept, accelerate the ripening 24h；
(2) pearl Lee's pulp will be squeezed the juice into after pearl Lee stoning of maturation；
(3) pectase that weight/mass percentage composition is 1% is added into pearl Lee's pulp at 35 DEG C, digests 3h；
(4) belt leather black rice flour, black fungus powder, protein sugar (conventional commercial) and pearl Lee pulp after enzymolysis press 3 after crushing:2:
1:94 ratio mixes, and forms mixing pearl Lee's pulp；The soluble solids content for mixing pearl Lee's pulp is adjusted to white sugar
20%；
(5) mixing pearl Lee pulp after allotment is cooled the temperature to 30 DEG C after heating water bath sterilizing 30min under the conditions of 85 DEG C
0.3% mixed fermentation strain of the mixing pearl Lee's pulp quality added afterwards after allotment carries out ferment at constant temperature into zymotic fluid
Stop fermentation when alcoholic strength is 4.5 ° and obtain fermented wine；Mixed fermentation strain is by Lalvin EC1118 saccharomycete (the grand fort business of sunshine
Trade Co., Ltd), Se-enriched yeast (Beijing Jia Kang sources development in science and technology Co., Ltd), lactobacillus plantarum ST-III (bright milk industry share
Co., Ltd) press 3：2：1 ratio is mixed；
(6) pearl Lee's fermentating wine is transferred to apparatus for acetic acid fermentation tank, regulation temperature is 35 DEG C, adds 6% activation LB type acetic acid bacterias
(enlightening hair in Shanghai brewages biological products Co., Ltd) continues fermentation 44 hours, and measure is zero when alcoholic strength, total acid content 4g/
Fermentation is terminated during 100mL, zymotic fluid enters storage tank after centrifugal filtration, ultra high temperature short time sterilization；
(7) healthcare function is strengthened：Auxiliary material is added in the water of 12 times of its weight, is heated to seething with excitement, keep boiling 35 minutes, mistake
Auxiliary material extract is filtered to obtain, auxiliary material extract is added in the acetic acid fermentation liquid after sterilizing, the auxiliary material is by following parts by weight
Raw material forms：5 parts of moringa seeds, 4 parts of blue or green money willow, 3 parts of Poria cocos, 1 part of sealwort, 4 parts of golden Chinese scholartree, 4 parts of corn stigma, 1 part of hawthorn, black soya bean 8
Part, 4 parts of gingko, 4 parts of Tongkat Ali, 1 part of the bark of eucommia, the volume of the auxiliary material extract are the 3% of the acetic acid fermentation liquid volume；
(8) ageing：The acetic acid fermentation liquid for the addition auxiliary material extract that step (7) obtains is changed into tank, and cools the temperature to 6 DEG C of progress
Sedimentation and ageing 7 days；
(9) it is filling：Using glass bottle packaging, pearl Lee's fruit vinegar quantitative filling is carried out with aseptic filling technology, it is filling after glass bottle
It is pressed into sterile wine stopper plus Capsule pyrocondensation；Obtain hypotensive pearl Lee's fruit vinegar；
(10) examine：The indexs such as health, physics and chemistry meet relevant criterion (GB/T 30884-2014 apple vinegar beverages).
Embodiment 2
(1) 8 ripe pearl Lee after harvesting are put together in storehouse of accelerating the ripening, maintain the temperature at 28 DEG C, relative humidity is
93%, ethylene concentration 30ppm, carbon dioxide content 1%, the Uniform Flow of the library gas is kept, the 20h that accelerates the ripening is interior to be completed；
(2) pearl Lee's pulp will be squeezed the juice into after pearl Lee stoning of maturation；
(3) pectase that weight/mass percentage composition is 2% is added into pearl Lee's pulp at 40 DEG C, digests 2.5h；
(4) pearl Lee pulp after belt leather black rice flour, black fungus powder, protein sugar and enzymolysis after crushing is pressed 4:3:1:92 ratio
Mix, form mixing pearl Lee's pulp；The soluble solids content for mixing pearl Lee's pulp is adjusted to 25% with white sugar；
(5) mixing pearl Lee pulp after allotment is cooled the temperature to 35 DEG C after heating water bath sterilizing 15min under the conditions of 95 DEG C
0.4% mixed fermentation strain of the mixing pearl Lee's pulp quality added afterwards after allotment carries out ferment at constant temperature into zymotic fluid
Stop fermentation when alcoholic strength is 5 ° and obtain fermented wine；Mixed fermentation strain is by (the grand fort commerce and trade of sunshine of Lalvin EC1118 saccharomycete
Co., Ltd), Se-enriched yeast (Beijing Jia Kang sources development in science and technology Co., Ltd), (bright milk industry share has lactobacillus plantarum ST-III
Limit company) press 4：1：2 ratios are mixed.
(6) pearl Lee's fermentating wine is transferred to apparatus for acetic acid fermentation tank, regulation temperature is 37 DEG C, adds 8% activation LB type acetic acid bacterias
(enlightening hair in Shanghai brewages biological products Co., Ltd) continues fermentation 40 hours, and measure is zero when alcoholic strength, total acid content 4.5g/
Fermentation is terminated during 100mL, zymotic fluid enters storage tank after centrifugal filtration, ultra high temperature short time sterilization；
(7) healthcare function is strengthened：Auxiliary material is added in the water of 15 times of its weight, is heated to seething with excitement, keep boiling 40 minutes, mistake
Auxiliary material extract is filtered to obtain, auxiliary material extract is added in the acetic acid fermentation liquid after sterilizing, the auxiliary material is by following parts by weight
Raw material forms：6 parts of moringa seeds, 5 parts of blue or green money willow, 4 parts of Poria cocos, 2 parts of sealwort, 5 parts of golden Chinese scholartree, 5 parts of corn stigma, 2 parts of hawthorn, black soya bean 9
Part, 5 parts of gingko, 5 parts of Tongkat Ali, 2 parts of the bark of eucommia, the volume of the auxiliary material extract are the 4% of the acetic acid fermentation liquid volume；
(8) ageing：The acetic acid fermentation liquid for the addition auxiliary material extract that step (7) obtains is changed into tank, and cools the temperature to 8 DEG C of progress
Sedimentation and ageing 7 days；
(9) it is filling：Using glass bottle packaging, pearl Lee's fruit vinegar quantitative filling is carried out with aseptic filling technology, it is filling after glass bottle
It is pressed into sterile wine stopper plus Capsule pyrocondensation；Obtain hypotensive pearl Lee's fruit vinegar；
(10) examine：The indexs such as health, physics and chemistry meet relevant criterion (GB/T 30884-2014 apple vinegar beverages).
Embodiment 3
(1) 8 ripe pearl Lee after harvesting are put together in storehouse of accelerating the ripening, maintain the temperature at 30 DEG C, relative humidity is
93%, ethylene concentration 25ppm, carbon dioxide content 1%, the Uniform Flow of the library gas is kept, the 20h that accelerates the ripening is interior to be completed；
(2) pearl Lee's pulp will be squeezed the juice into after pearl Lee stoning of maturation；
(3) pectase that weight/mass percentage composition is 2% is added into pearl Lee's pulp at 45 DEG C, digests 2.0h；
(4) pearl Lee pulp after belt leather black rice flour, black fungus powder, protein sugar and enzymolysis after crushing is pressed 4:3:2:91 ratio
Mix, form mixing pearl Lee's pulp；The soluble solids content for mixing pearl Lee's pulp is adjusted to 30% with white sugar；
(5) mixing pearl Lee pulp after allotment is cooled the temperature to 38 after heating water bath sterilizing 10min under the conditions of 100 DEG C
0.5% mixed fermentation strain of the mixing pearl Lee's pulp quality added after DEG C after allotment carries out ferment at constant temperature into zymotic fluid
Alcoholic strength be 5.5 ° when stop fermentation obtaining fermented wine；Mixed fermentation strain is by Lalvin EC1118 saccharomycete (sunshine Long Bao
Commerce and trade Co., Ltd), Se-enriched yeast (Beijing Jia Kang sources development in science and technology Co., Ltd), lactobacillus plantarum ST-III (bright milk industry stock
Part Co., Ltd) press 5：2：1 ratio is mixed；
(6) pearl Lee's fermentating wine is transferred to apparatus for acetic acid fermentation tank, regulation temperature is 40 DEG C, adds 9% activation LB type acetic acid bacterias
(enlightening hair in Shanghai brewages biological products Co., Ltd) continues fermentation 38 hours, and measure is zero when alcoholic strength, total acid content 5.0g/
Fermentation is terminated during 100mL, zymotic fluid enters storage tank after centrifugal filtration, ultra high temperature short time sterilization；
(7) healthcare function is strengthened：Auxiliary material is added in the water of 15 times of its weight, is heated to seething with excitement, keep boiling 40 minutes, mistake
Auxiliary material extract is filtered to obtain, auxiliary material extract is added in the acetic acid fermentation liquid after sterilizing, the auxiliary material is by following parts by weight
Raw material forms：8 parts of moringa seeds, 6 parts of blue or green money willow, 5 parts of Poria cocos, 3 parts of sealwort, 6 parts of golden Chinese scholartree, 6 parts of corn stigma, 3 parts of hawthorn, black soya bean 9
Part, 6 parts of gingko, 6 parts of Tongkat Ali, 3 parts of the bark of eucommia, the volume of the auxiliary material extract are the 5% of the acetic acid fermentation liquid volume；
(8) ageing：The acetic acid fermentation liquid for the addition auxiliary material extract that step (7) obtains is changed into tank, and cools the temperature to 9 DEG C of progress
Sedimentation and ageing 7 days；
(9) it is filling：Using glass bottle packaging, pearl Lee's fruit vinegar quantitative filling is carried out with aseptic filling technology, it is filling after glass bottle
It is pressed into sterile wine stopper plus Capsule pyrocondensation；Obtain hypotensive pearl Lee's fruit vinegar；
(10) examine：The indexs such as health, physics and chemistry meet relevant criterion (GB/T 30884-2014 apple vinegar beverages).
Implementation result：
15 personnel with hypertension symptom of selection, are divided into three groups by blood pressure index, respectively high, medium and low symptom group,
Every group of 5 people, hypotensive pearl Lee fruit vinegar 20mL of the preparation of embodiment 3 is drunk daily, is continuously drunk 7 days, observe blood pressure lowering effect,
Specific effect is shown in Table 1.
Table 1 drinks the blood pressure lowering effect of pearl Lee's fruit vinegar
Above-described embodiment is the preferable embodiment of the present invention, but embodiments of the present invention are not by above-described embodiment
Limitation, other any Spirit Essences without departing from the present invention with made under principle change, modification, replacement, combine, simplification,
Equivalent substitute mode is should be, is included within protection scope of the present invention.
Claims (10)
1. a kind of processing method of hypotensive pearl Lee's fruit vinegar, it is characterised in that comprise the following steps：
(1) rapid accelerating ripening before processing：8 ripe pearl Lee after harvesting are put together in storehouse of accelerating the ripening, maintain the temperature at 25~
30 DEG C, relative humidity is 90%~95%, and ethylene concentration is 20~40ppm, carbon dioxide content 0.8%~1%, keeps the library
The Uniform Flow of gas, the 20~24h that accelerates the ripening is interior to be completed；
(2) squeeze the juice：Pearl Lee's pulp will be squeezed the juice into after pearl Lee stoning of maturation；
(3) digest：The pectase that weight/mass percentage composition is 1~2%, enzymolysis are added into pearl Lee's pulp at 30~45 DEG C
1.5~3h；
(4) allocate：Pearl Lee pulp after belt leather black rice flour, black fungus powder, protein sugar and enzymolysis after crushing is pressed 3~5:2~
5:1~2：88~94 ratio mixes, and forms mixing pearl Lee's pulp；The soluble solids of pearl Lee's pulp will be mixed with white sugar
Content is adjusted to 20~30%；
(5) alcoholic fermentation：By mixing pearl Lee pulp after allotment under the conditions of 80~100 DEG C heating water bath sterilizing 10~
After 30min, 0.1~0.5% mixing of the mixing pearl Lee's pulp quality cooled the temperature to after 30~45 DEG C after adding allotment
The alcoholic strength that fermented bacterium carries out in ferment at constant temperature to zymotic fluid stops fermentation when being 4~6 ° and obtains fermented wine, fermented wine pass through from
After the heart, filtering, acetic fermentation is transferred to；Wherein, described mixed fermentation strain by Lalvin EC1118 saccharomycete, Se-enriched yeast,
Lactobacillus plantarum ST-III strain presses 3~5：1~2:1~2 ratio is mixed；
(6) acetic fermentation：Pearl Lee's fermentating wine is transferred to apparatus for acetic acid fermentation tank, regulation temperature is 30~40 DEG C, adds 5~10%
Activation LB type acetic acid bacterias continue to ferment, ferment 24~48 hours, measure alcoholic strength be zero, total acid content is 4~5g/100mL
When terminate fermentation, zymotic fluid enters storage tank after centrifugal filtration, ultra high temperature short time sterilization；
(7) healthcare function is strengthened：Auxiliary material is added in the water of 10~20 times of its weight, is heated to seething with excitement, holding boiling 30~
45 minutes, auxiliary material extract is filtered to obtain, auxiliary material extract is added in the acetic acid fermentation liquid after sterilizing, the auxiliary material is by following
The raw material composition of parts by weight：5~8 parts of moringa seeds, 4~6 parts of blue or green money willow, 3~5 parts of Poria cocos, 1~3 part of sealwort, 4~6 parts of golden Chinese scholartree,
4~6 parts of corn stigma, 1~3 part of hawthorn, 8~10 parts of black soya bean, 4~6 parts of gingko, 4~6 parts of Tongkat Ali, 1~3 part of the bark of eucommia are described
The volume of auxiliary material extract is the 2~5% of the acetic acid fermentation liquid volume；
(8) ageing：The acetic acid fermentation liquid for the addition auxiliary material extract that step (7) obtains is changed into tank, and cools the temperature to 5 DEG C~10
DEG C settled and ageing 7~10 days；
(9) it is filling：Using glass bottle packaging, pearl Lee's fruit vinegar quantitative filling is carried out with aseptic filling technology, it is filling after glass bottle
It is pressed into sterile wine stopper plus Capsule pyrocondensation；Obtain hypotensive pearl Lee's fruit vinegar.
2. the processing method of hypotensive pearl Lee's fruit vinegar according to claim 1, it is characterised in that：
Condition is accelerated the ripening to maintain the temperature at 25~30 DEG C described in step (1), and relative humidity is 90%~93%, ethylene concentration
For 20~30ppm, carbon dioxide content 0.8%~1%, the Uniform Flow of the library gas is kept, the 20~24h that accelerates the ripening is interior to be completed.
3. the processing method of hypotensive pearl Lee's fruit vinegar according to claim 1, it is characterised in that：
The temperature of enzymolysis described in step (3) is 35~45 DEG C；
The time of enzymolysis described in step (3) is 2~3h.
4. the processing method of hypotensive pearl Lee's fruit vinegar according to claim 1, it is characterised in that：
Allotment described in step (4)：By pearl Lee fruit after belt leather black rice flour, black fungus powder, protein sugar and enzymolysis after crushing
Slurry presses 3~4:2~3:1~2：91~94 ratio mixes, and forms mixing pearl Lee's pulp.
5. the processing method of hypotensive pearl Lee's fruit vinegar according to claim 1, it is characterised in that：
Described in step (5) heating water bath sterilizing condition be under the conditions of 85~100 DEG C heating water bath sterilizing 10~
30min；
In step (5), the 0.3~0.5% of the mixing pearl Lee's pulp quality added after allocating is cooled the temperature to after 30~38 DEG C
Mixed fermentation strain carry out ferment at constant temperature to zymotic fluid in alcoholic strength be 4.5~5.5 ° when stop fermentation obtaining fermented wine.
6. the processing method of hypotensive pearl Lee's fruit vinegar according to claim 1, it is characterised in that：
In step (6), regulation temperature is 35~40 DEG C, and the activation LB type acetic acid bacterias for adding 6~9% continue to ferment, fermentation 38~
44 hours.
7. the processing method of hypotensive pearl Lee's fruit vinegar according to claim 1, it is characterised in that：
In step (7), auxiliary material is added in the water of 12~15 times of its weight, is heated to seething with excitement, keep boiling 35~40 minutes.
8. the processing method of hypotensive pearl Lee's fruit vinegar according to claim 1, it is characterised in that：
In step (7), the auxiliary material is made up of the raw material of following parts by weight：5~8 parts of moringa seeds, 4~6 parts of blue or green money willow, Poria cocos 3
~5 parts, 1~3 part of sealwort, 4~6 parts of golden Chinese scholartree, 4~6 parts of corn stigma, 1~3 part of hawthorn, 8~9 parts of black soya bean, 4~6 parts of gingko, east
Remove from office 4~6 parts of Ali, 1~3 part of the bark of eucommia.
9. the processing method of hypotensive pearl Lee's fruit vinegar according to claim 1, it is characterised in that：
In step (7), the volume of the auxiliary material extract is the 3~5% of the acetic acid fermentation liquid volume；
In step (8), cool the temperature to 6 DEG C~9 DEG C and settled and ageing 7 days.
10. a kind of hypotensive pearl Lee's fruit vinegar, it is characterised in that obtained by the processing method described in any one of claim 1~9
Arrive.
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| CN110432409A (en) * | 2019-06-18 | 2019-11-12 | 广东天地壹号食品研究院有限公司 | A kind of Gentiana triflora fruit vinegar beverage and preparation method thereof |
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Application publication date: 20180119 |