CN110607217A - Preparation method of natural wild jujube fruit vinegar - Google Patents

Abstract

The invention mainly discloses a method for preparing natural wild jujube fruit vinegar, which is mainly characterized in that wild jujube is used as a raw material, and a series of processing method steps are adopted to prepare a natural wild jujube fruit vinegar drinking food by utilizing the special nutrient substances and the extremely high health-care effect of the wild jujube. The fruit vinegar food has rich nutrient substance elements, high carbohydrate content, pure and soft sour taste, sweet and sour taste, strong fragrance, fragrant fruit taste, softness, refreshment, uniqueness, fresh mouthfeel and good mouthfeel, and can easily stimulate the appetite of people. Meanwhile, no auxiliary raw materials are added in the preparation process of the product, so that the product is the superior fruit vinegar of pure natural green food. The fruit vinegar product has high nutritive value and obvious health care effect, and has various efficacies of nourishing liver, calming heart, stimulating appetite, tonifying spleen, astringing juice, regulating vital energy and the like. The long-term drinking of the health-care tea can reduce blood pressure, soften blood vessels, help digestion, maintain beauty and keep young, prolong life, purify blood and have good prevention and treatment effects on hyperlipidemia and hypertension.

Description

Preparation method of natural wild jujube fruit vinegar

Technical Field

The invention relates to a production deep processing technology of wild jujube fruit, belongs to the field of fruit food fermentation technology application in high-quality fruit deep processing, and particularly relates to a preparation method of natural wild jujube fruit vinegar.

Technical Field

The wild jujube is the fruit of woody plant of the shrub family of the genus wild jujube tree, and most of the wild jujube tree is a wild plant belonging to the fruit category.

Chinese academic name: wild jujube

The alternative name is as follows: wild jujube tree

Wild jujube trees are often grown in mountainous, hilly or plain areas at an elevation of 1700 m or below.

The wild jujube is widely distributed in China and widely cultivated. The original strain is cultivated in China in Asia, Europe and America.

The fruits of wild jujube are sour and sweet and delicious, and have a plurality of nutrient components, especially the wild jujube has been a good medicine for nourishing brain, generating blood and nourishing blood.

Wild jujube is a common traditional Chinese medicine, has mild nature and sweet and sour taste. Has effects in nourishing liver, calming heart, arresting sweating, and promoting fluid production.

Pharmacologically, the wild jujube can treat diseases such as heart and abdomen cold and heat, pathogenic accumulation, limb soreness and damp arthralgia, restlessness and insomnia, upper and lower pain, prolonged bleeding of blood, sweating due to debility and polydipsia. The wild jujube can nourish five internal organs, prolong life, strengthen the middle warmer, benefit liver qi, strengthen bones and muscles, and help yin qi to make people beautiful and healthy after long-term eating.

The whole body of the wild jujube tree is said to be treasure. In one aspect, the bark and root bark are useful for treating neurosis; the leaf can be used for extracting the folacin, and has good curative effect on coronary heart disease; the pulp can be used for preparing fructus Ziziphi Spinosae flour, brewing wine, making vinegar, invigorating stomach, promoting digestion, and making into heatstroke preventing beverage, fructus Ziziphi Spinosae juice, etc.

On the other hand, the wild jujube flower is a good honey source for developing the bee-keeping industry; the wild jujube wood is hard in texture, fine in texture, wear-resistant and pressure-resistant, is a good material for manufacturing furniture and carving artware, and is a good tree species for greening mountain areas.

In addition, the wild jujube fruit has sour and sweet taste and extremely rich nutrient components. The wild jujube seed contains 17 kinds of amino acids and several vitamins essential for human body.

Through related scientific determination, the wild jujube has high nutritional value and is the most abundant source of vitamin C, and each gram of wild jujube (dried) contains 45 g of protein, 2.6 g of fat and 74.8 g of carbohydrate, and also contains malic acid, citric acid, calcium, phosphorus, iron and a plurality of vitamins. It is worth mentioning that the vitamin C content of each hundred grams of pulp is up to 870-1170 mg, which is 3 times of that of red date, 10 times of that of hawthorn, 16 times of that of apple and 25 times of that of orange.

According to detection, the wild jujube contains 1200 mg of vitamin C per hectogram, which is 2-3 times of red jujube and 20-30 times of orange, 95 times higher than grape sweat, 36 times higher than sea buckthorn, and 2 times higher than kiwi fruit, and is known as "the king of vitamin C".

Meanwhile, wild jujube also contains a large amount of cyclic adenosine monophosphate. The cyclic adenosine monophosphate in the wild jujube fruit can efficiently promote the decomposition of energy substances in human cells, generate a large amount of biological energy, supply various organelles in the cells and quickly generate various physiological effects. Cyclic adenosine monophosphate also promotes myocardial contraction, enhances heart force, accelerates heart rate, promotes the production of synthetic sex hormone enzymes and sex hormone synthesis, inhibits division of cancer cells, promotes differentiation of cells, and the like.

In modern Chinese medicine, spina date seeds are listed as one of rare Chinese herbal medicines for a long time, and medical research proves that the spina date seeds have the effects of nourishing the liver, calming the heart, stimulating the appetite, tonifying the spleen, astringing juice, regulating the flow of qi and prolonging the life.

At present, with the rapid development of social economy, the increasing income, the increasing living standard and the development of food processing industry, the consumption concept of people is changed to natural and green health-care fruit food, people process wild jujube fruits into wild jujube concentrated juice, wild jujube fruit wine, wild jujube fruit vinegar and other foods, and the foods are favored by consumers in each level due to good taste and unique flavor.

In addition, the wild jujube has high pectin content, so the wild jujube is an ideal raw material for making jelly, and the prepared fruit juice, fruit juice and the like are uniformly mixed without floccule precipitate, so the wild jujube is popular with young people.

Because the wild jujube has stable pigment and does not need to be additionally added with additives such as synthetic pigment, citric acid and the like, the wild jujube is a pollution-free natural beverage raw material, and the food and drink have the effects of promoting digestion, soothing nerves, nourishing heart and the like, are well received by consumers, have good market sales prospects, and have wide market rising space in deep-processed product foods.

At present, the consumption of wild jujube is mainly that fresh fruits are eaten without any time, deep-processed product food is rarely sold in the market, the consumption channel is too single, the crowd consumption is not wide, the consumption field and the consumption way are not wide enough, the market risk coping capability is low, the risk coefficient change is large, uncertain factors are difficult to control, once external reasons or the fruit market fluctuates, the phenomenon of incapability of rescuing the market in the market is easily caused, the selling price of the fresh fruits is directly influenced, the economic benefit of fruit growers is directly influenced, and if the deep-processing research and development technology is not followed up in time, the selling problem of the whole market of the wild jujube fresh fruits is influenced. Therefore, the strengthening of the deep processing technology development of the wild jujube fruit vinegar is necessary, the variety and the type of fruit vinegar products are developed and enriched, and the preparation is made for the technical support for avoiding the market fatigue.

Therefore, the vinegar beverage has important practical significance for developing and utilizing the vinegar for wild jujube fruit drinking, providing various, rich-nutrition and pure natural fruit vinegar beverages for the market and meeting the consumption requirements of people.

Prior Art

The wild jujube is rich in various nutrient substances, high in carbohydrate content and remarkable in health care effect, is a fruit which is rich in vitamin C, is known as the king of vitamin C and has high utilization value. In medicine, the wild jujube fruit vinegar food is proved by medical research to have the effects of nourishing liver, calming heart, stimulating appetite, tonifying spleen, astringing juice, regulating vital energy and prolonging life. Therefore, the wild jujube is a good raw material of the fruit processed product.

In modern society, vinegar is widely available in various ways, and is not only a seasoning of dishes, but also a health care product for prolonging life, keeping health and preventing diseases.

At present, due to the reasons that the attention of some fruit processing enterprises to the processing technology of the wild jujube, particularly the wild jujube, is insufficient, the technical innovation power is insufficient or the processing technology is not followed in time, and the like, the phenomena of few processed products of the wild jujube, single variety, few product sale channels and the like are caused, and the utilization value and the economic benefit of the wild jujube or the wild jujube are severely restricted.

At present, the fruit vinegar produced in China in the market mainly comprises apple vinegar, pear vinegar, berry vinegar and the like, and the food product of vinegar is less in the market under the reputation of 'the king of vitamin C' which is called as wild jujube or wild jujube.

Application No.: patent of invention of CN201710055576.1, title of the invention: a method for preparing edible vinegar from wild jujube and the vinegar prepared by the method. The invention discloses a method for preparing edible wild jujube vinegar and vinegar prepared by the method, which completely adopts pure green raw materials, such as wild jujube or wild jujube, wheat bran, millet or millet, corn, sorghum and soybean as raw materials, and adopts ancestral manufacturing process of Longdong flavor, namely six procedures of making yeast, making grains, making unstrained spirits for fermentation, sprinkling vinegar, sterilizing and storing. The method solves the defects that the prior edible vinegar contains additives and has poor taste, and solves the problem of preparing the wild jujube vinegar by using wild jujubes as raw materials.

Application No.: patent of invention of CN201210133359.7, title of the invention: a method for processing fructus Ziziphi Spinosae vinegar beverage. Belongs to the beverage processing technology. The invention provides a processing method of wild jujube vinegar beverage. A processing process flow of the wild jujube vinegar beverage comprises the following steps: wild jujube → washing → soaking → pulping → wild jujube extract → sterilizing → adding yeast culture solution, alcoholic fermentation → adding acetic acid bacteria culture solution, acetic acid fermentation → filtering → adding honey, white sugar and wild jujube juice for blending → clarifying → bottling → sterilizing → checking → wild jujube vinegar beverage. The method solves the problem that the method is only a processing method for producing the sour jujube vinegar by using the wild jujube as the raw material.

Application No.: patent of invention of CN200710018684.8, title of the invention: a wild fructus Ziziphi Spinosae vinegar beverage and its preparation method are provided. The invention relates to the field of food processing, in particular to a wild jujube vinegar beverage and a preparation method thereof. The technical scheme of the invention is as follows: a preparation method of wild fructus Ziziphi Spinosae vinegar beverage sequentially comprises (I) selecting fruit, breaking peel, soaking to obtain fructus Ziziphi Spinosae mash; step two, alcoholic fermentation, namely adding activated dry saccharomyces cerevisiae into the wild jujube mash after activation, and carrying out alcoholic fermentation to obtain wild jujube wine for later use; step (III) acetic fermentation: inoculating acetic acid bacteria of enlarged culture into fructus Ziziphi Spinosae wine for acetic acid fermentation, and recycling fruit residue for acetic acid fermentation; and step four, clarifying, filtering, blending, seasoning, bottling, sterilizing and packaging finished products. The scheme solves the problem of a preparation method of wild jujube vinegar drink.

Patent of invention with application number CN201010567761.7, title of the invention: a method for preparing wild Zizyphus jujube fruit vinegar. The preparation method comprises the following operation steps: 1) preparing wild jujube pulp; 2) culturing yeast; 3) carrying out alcoholic fermentation; 4) acetic acid fermentation; 5) and (5) sterilizing. The invention provides a preparation method of wild jujube fruit vinegar which can be directly drunk, has unique taste and has the effects of reducing blood pressure, beautifying and health care. It solves the problem of a method for preparing fruit vinegar from wild jujubes.

OBJECT OF THE INVENTION

In modern society, vinegar is widely available in various ways, and is not only a seasoning of dishes, but also a health care product for prolonging life, keeping health and preventing diseases.

Currently, with continuous progress of the times and rapid development of economic society, the living standard of the public is continuously improved, people continuously require the body health standard, the diet of the people is changed greatly in concept, the diet safety is very important, the original ecological and pure natural beverage is gradually emphasized, especially the consumption requirements on high-nutrition, healthy food and functional food become fashionable, and the demand is continuously increased day by day.

The fruit vinegar is a very popular beverage in recent years, is mainly brewed from various fruits, is rich in various vitamins and amino acids, and is beneficial to human bodies after being drunk frequently.

The wild jujube is a fruit product which is rich in nutrition, rich in vitamin C and known as the king of vitamin C, has extremely high health care function, is very concerned and drunk by more and more consumers in China, has remarkable efficacy and function deeply favored by consumers at all levels, and is in short supply and short supply day by day.

With the continuous development of the wild jujube industry in China and the continuous increase of the consumption demand of domestic and foreign markets in future and the urgent need of people for wild jujube series foods, the natural wild jujube fruit vinegar product which has high nutritive value and obvious health care effect and is deeply favored by consumers is developed, and the main purpose of the invention is to supply and meet the dietary consumption demand of the masses at home and abroad.

Disclosure of the invention

The main advantages of the technology are as follows:

1. the processing materials are pure natural, and the fruit vinegar is pure and natural.

2. The variety of fruit vinegar is enriched, and the type of fruit vinegar processed products is increased.

3. Reducing the dependence of vinegar processing on the grain and relieving the contradiction between vinegar food processing and the grain demand of human daily life.

4. The processing technology is simple and practical, the operation is easy, the production cost is low, and the economic benefit is high.

5. The raw materials are rich and easy to obtain, and the method is a technology for utilizing waste materials.

6. Enhancing the market risk resistance.

The technology is realized by the following scheme

The main technical path of the invention is as follows: (1) material preparation → (2) crushing → (3) enzymolysis → (4) fruit juice blending → (5) sterilization → (6) cooling → (7) fermentation → (8) filtering → (9) re-sterilization → (10) aroma raising → (11) bottling → (12) finished fruit vinegar.

Detailed description of the preferred embodiments

(1) Preparing materials: more than nine cents of mature fresh wild jujube or wild jujube without mildew, rot and insect damage are selected as processing materials, the nine mature fresh wild jujube or wild jujube has little tannin content and no astringent taste, the processing of fruit vinegar is facilitated, and the selected fresh fruits are washed and dripped to ensure the quality of the fruit vinegar;

(2) crushing: carrying out pulp crushing treatment on the washed and dripped wild jujube fruit by using a stick, wherein the pulp cannot be crushed into kernels;

(3) enzymolysis: performing enzymolysis on the crushed pulp with enzyme preparation to fully dissolve out the nutrient elements and health substance for about 2 days;

(4) blending fruit juice: blending the juice solution with sugar to make the acidity below 3%, wherein the sugar is crystal sugar;

(5) and (3) sterilization: heating and sterilizing the fruit juice solution with the adjusted sugar degree and acidity to ensure the quality;

(6) and (3) cooling: cooling the heated and sterilized fruit juice solution;

(7) fermentation: firstly, the fully cooled fruit juice solution can be subjected to alcohol fermentation treatment by using saccharomycetes for 30 hours; secondly, performing acetic fermentation treatment on the fruit juice solution after the alcoholic fermentation treatment by using acetic acid bacteria for 72 hours;

(8) and (3) filtering: filtering the fruit juice solution after acetic fermentation to obtain pulp and kernel, performing two steps of rough filtration and fine filtration, and performing fine filtration with a filter screen with finer density after the rough filtration;

(9) and (5) sterilizing again: sterilizing the fruit juice vinegar liquid obtained after fine filtration at high temperature;

(10) and (3) fragrance extraction: pouring the sterilized wild jujube juice vinegar liquid into a storage tank for vinegar liquid fragrance improvement for about 8 months;

(11) bottling (canning): the fruit juice vinegar liquid after the sterilization treatment can be bottled (canned);

(12) and (4) finished fruit vinegar: and (4) fully bottling (canning) to obtain the natural wild jujube fruit vinegar product.

ADVANTAGEOUS EFFECTS OF INVENTION

The invention mainly takes wild jujube or wild jujube known as 'the king of vitamin C' as raw material, and utilizes the special rich nutrient elements and the extremely good health care efficacy of wild jujube to prepare a pure natural wild jujube fruit vinegar food through a series of processing method steps. The food has rich nutrient substances, high carbohydrate content, pure and mild sour taste, good sour and sweet taste, strong fragrance, fragrant and soft fruit taste, pure and unique flavor, fresh and cool taste, good taste, and easy stimulation of appetite. Meanwhile, no auxiliary raw materials are added in the preparation process of the product, so that the product is the superior fruit vinegar of pure natural green food.

The fruit vinegar product has high nutritive value and obvious health care effect, and has various efficacies of nourishing liver, calming heart, stimulating appetite, tonifying spleen, astringing juice, regulating vital energy and the like. The health-care tea can reduce blood pressure, soften blood vessels, help digestion, maintain beauty and keep young, prolong life and purify blood after being drunk for a long time, has good prevention and treatment effects on hyperlipidemia and hypertension, and is popular with consumers.

The technology can effectively widen the deep processing and utilization way of the raw materials of the wild jujube fruit, enrich the types of the foods produced and processed by the wild jujube fruit, open up the consumer groups, increase the product sale way and channel, improve the product economic income and increase the production income.

Claims (3)

1. A method for preparing natural wild jujube fruit vinegar is characterized by comprising the following steps: preparation method of material and fruit vinegar.

2. The method for preparing natural wild jujube fruit vinegar as claimed in claim 1, wherein the material is wild jujube or wild jujube, and the adopted fruit is mature wild jujube fruit.

3. The method for making natural wild jujube fruit vinegar as claimed in claim 1, wherein the steps of the method for making the finished fruit vinegar are as follows:

(1) preparing materials: more than nine cents of mature fresh wild jujube or wild jujube without mildew, rot and insect damage are selected as processing materials, the nine mature fresh wild jujube or wild jujube has little tannin content and no astringent taste, the processing of fruit vinegar is facilitated, and the selected fresh fruits are washed and dripped to ensure the quality of the fruit vinegar;

(2) crushing: carrying out pulp crushing treatment on the washed and dripped wild jujube fruit by using a stick, wherein the pulp cannot be crushed into kernels;

(3) enzymolysis: performing enzymolysis on the crushed pulp with enzyme preparation to fully dissolve out the nutrient elements and health substance for about 2 days;

(4) blending fruit juice: blending the juice solution with sugar to make the acidity below 3%, wherein the sugar is crystal sugar;

(5) and (3) sterilization: heating and sterilizing the fruit juice solution with the adjusted sugar degree and acidity to ensure the quality;

(6) and (3) cooling: cooling the heated and sterilized fruit juice solution;

(7) fermentation: firstly, the fully cooled fruit juice solution can be subjected to alcohol fermentation treatment by using saccharomycetes for 30 hours; secondly, performing acetic fermentation treatment on the fruit juice solution after the alcoholic fermentation treatment by using acetic acid bacteria for 72 hours;

(8) and (3) filtering: filtering the fruit juice solution after acetic fermentation to obtain pulp and kernel, performing two steps of rough filtration and fine filtration, and performing fine filtration with a filter screen with finer density after the rough filtration;

(9) and (5) sterilizing again: sterilizing the fruit juice vinegar liquid obtained after fine filtration at high temperature;

(10) and (3) fragrance extraction: pouring the sterilized wild jujube juice vinegar liquid into a storage tank for vinegar liquid fragrance improvement for about 8 months;

(11) bottling (canning): the fruit juice vinegar liquid after the sterilization treatment can be bottled (canned);

(12) and (4) finished fruit vinegar: and (4) fully bottling (canning) to obtain the natural wild jujube fruit vinegar product.