CN114177253B - Mixed seed and fruit pulp beautifying vinegar and vinegar paste and preparation method thereof - Google Patents

Mixed seed and fruit pulp beautifying vinegar and vinegar paste and preparation method thereof Download PDF

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CN114177253B
CN114177253B CN202111505628.3A CN202111505628A CN114177253B CN 114177253 B CN114177253 B CN 114177253B CN 202111505628 A CN202111505628 A CN 202111505628A CN 114177253 B CN114177253 B CN 114177253B
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vinegar
paste
liquid
total
mixed
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CN114177253A (en
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吴玲玲
李信
张俊红
熊锋
陆荣松
陈雯
朱婷
张豹
刘洋
王芸
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Jiangsu Hengshun Vinegar Industry Co ltd
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Jiangsu Hengshun Vinegar Industry Co ltd
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Abstract

The invention provides a preparation method of beautifying vinegar and vinegar paste, which comprises the following steps: s1, pretreating a raw material; s2, carrying out enzymolysis; s3, liquefying and saccharifying; s4, alcoholic fermentation; s5, acetic acid fermentation; s6, pouring vinegar; s7, frying vinegar; s8, ageing; s9, separating vinegar liquid and precipitate; s10, concentrating; s11, blending the beautifying vinegar or vinegar paste, sterilizing and filling. According to the beauty maintaining and young keeping vinegar and vinegar paste prepared by the invention, pomegranate and grape are selected as raw materials, and the antioxidation effect of the pomegranate and grape is exerted, so that the prepared health care vinegar and vinegar paste has remarkable health care functions of antioxidation, anti-aging and beauty maintaining and young keeping, bran and rice hulls are not introduced in the fermentation process, the unpleasant flavor is avoided, and the vinegar and vinegar paste has good market application prospect.

Description

Mixed seed and fruit pulp beautifying vinegar and vinegar paste and preparation method thereof
Technical Field
The invention relates to the technical field of food fermentation, in particular to mixed seed and fruit pulp beautifying vinegar and vinegar paste and a preparation method thereof.
Background
The vinegar as seasoning has been widely used by people for thousands of years, and people have more and more clear understanding on the health care effect of the vinegar in the long-term adaptation process. The edible vinegar contains abundant amino acids, various saccharides, organic acids, ligustrazine, polyphenol, flavone, etc., and is rich in nutrition. The vinegar has various physiological and pharmacological activities of resisting fatigue and oxidation, regulating acid-base balance of blood, softening blood vessels, preventing arteriosclerosis and the like, and the health care, food therapy and other effects of the vinegar draw more and more attention. After long-term aging, vinegar forms a thick layer of precipitate at the bottom. The precipitates have good vinegar aroma flavor and mouth feel of being melted when being taken in, have certain health care effect on human bodies, and are rich in functional substances such as protein, polysaccharide, melanoidin, polypeptide, dietary fiber, ligustrazine, polyphenol, flavone and the like. However, vinegar precipitates often contain more potassium salts, sodium salts and the like, are bitter in taste, and cannot be effectively developed and utilized, so that resource waste is caused.
The edible part of pomegranate accounts for about 15% -40% of the fruit, and during the processing of pomegranate, a large amount of pomegranate by-products, which can account for 2/3 of the total weight, are produced. The pomegranate byproducts contain abundant nutritional and functional components such as protein, fat, cellulose, free amino acid, soluble sugar, polyphenol substances, flavonoid substances, quercetin, alkaloid and the like, and the substances are the material basis for comprehensively utilizing the pomegranate byproducts. In recent years, although some processing enterprises pay attention to the comprehensive utilization of pomegranate processing byproducts, most enterprises treat a large amount of byproducts as animal feed, fuel and the like and even directly treat the byproducts as garbage for technical and cost consideration. The improper treatment not only causes serious resource waste, but also causes serious pollution to the surrounding environment of the production area and the processing enterprise, and the added value formed by comprehensive utilization of the pomegranate byproducts in China is extremely low. If the resource of the pomegranate rind and seed residue can be fully utilized, the byproduct is changed into valuable, the problems of resource waste and environmental pollution can be solved, and the green and healthy health care product can be developed, so that the method has great significance for the resource high-efficiency utilization and the green and environment-friendly development of the pomegranate industry, particularly the pomegranate processing industry.
Grape skin and seed residues are byproducts generated in the grape processing process, and consist of grape skin, grape seeds and a small amount of pulp, and account for about 20 percent of the total weight of the grapes. Grape skin contains rich active components such as polyphenols, dietary fiber, pectin and anthocyan, and grape seed also contains rich nutrients such as polyphenols, unsaturated fatty acid, protein, ferrum element, and calcium element. Researches show that the active ingredients have the effects of resisting cancer, resisting oxidation, inhibiting bacteria, preventing cardiovascular and cerebrovascular diseases and the like, and endow the grape skin and seed residues with great development potential and economic value. The polyphenols in the pericarpium Granati seed residue and grape skin seed residue are mainly procyanidin and anthocyanin, and the total content of the polyphenols in the pericarpium Granati seed residue and the grape skin seed residue can reach more than 95% of the total amount of the polyphenols in the skin seed residue. Procyanidin has super oxidation resistance 50 times of VE and 20 times of VC, and can delay aging, prevent arteriosclerosis, protect collagen, and improve skin elasticity and luster; reducing wrinkles, keeping skin smooth, and whitening, moisturizing and removing speckle.
Sugarcane, also called potato cane, rod cane, sugar stalk, dried cane, dian cane, bamboo cane, and junci grass, belongs to gramineae, milo and saccharum, and is a high-stalk monocotyledon annual or perennial herbaceous plant with vigorous growth of tropical and subtropical plants. Sugarcane is a food therapy good product capable of clearing, moistening, cooling and nourishing, is widely appealed by people from ancient times to the present, and is also unique to civilian ink guests who are clear, high and elegant. Sugarcane is the only fruit used as the stem in fruits and is also the one with the most fiber (including non-dietary fiber) in fruits. The sugar cane has high sugar content and sweet juice, is called a sugar water warehouse, can bring sweet enjoyment to a user, and provides considerable calories and nutrition. In addition, sugar cane contains other substances necessary to the human body, such as protein, fat, calcium, phosphorus, iron. In addition, the sugarcane also contains various amino acids beneficial to human bodies, such as aspartic acid, glutamic acid, serine, alanine and the like, as well as vitamin B1, vitamin B2, vitamin B6, vitamin C, malic acid, citric acid, succinic acid, fumaric acid, nicotinic acid, aconitic acid, methyl fumaric acid, glycolic acid and the like. The iron content of the sugarcane is in various fruits, and the canna squat the Guanjun Bao base has the name of blood enriching fruits.
But the prior art lacks a technical scheme that fruit by-products such as peels and seed residues are used for brewing vinegar to play a health-care role.
Disclosure of Invention
In order to overcome the defects in the prior art, the invention is realized by the following technical scheme:
the invention provides a preparation method of beauty maintaining and young keeping vinegar and vinegar paste, which comprises the following steps:
s1, raw material pretreatment: selecting high-quality fresh, non-insect-bite and non-mildew pomegranate, grape and sugarcane, washing the pomegranate, the grape and the sugarcane with sterile water for 3-5 times, mixing the pomegranate, the grape and the sugarcane with water according to a mass ratio of 1; further, the pomegranate: grape: the mass ratio of the sugarcane is (0-50%): (0-60%): (10-80%) and the mass sum of the three is 100%; further, the natural drying temperature is 25-38 ℃;
s2, enzymolysis: adding cellulase accounting for 0.02 to 2.0 percent of the mass of the mixed fruit pulp and pectinase accounting for 0.01 to 0.2 percent of the mass of the mixed fruit pulp into the mixed fruit pulp obtained in the step S1, and carrying out enzymolysis for 15 to 90min at the temperature of between 40 and 65 ℃ to obtain enzymolysis liquid;
s3, liquefaction and saccharification: adding high-temperature resistant alpha-amylase accounting for 0.05-0.15% of the total weight of the enzymolysis liquid in S2, then cooking and liquefying for 30-120 min at 90-130 ℃ to obtain cooking and liquefying liquid, cooling, then adding saccharifying enzyme accounting for 0.05-1.5% of the weight of the saccharifying enzyme into the cooking and liquefying liquid, and saccharifying for 30-90 min at 55-65 ℃ to obtain saccharifying liquid;
s4, alcoholic fermentation: adding yeast with 1.0-8.0% of yeast and wheat starter into the saccharified liquid obtained in the step S3, wherein the yeast accounts for 0.1-2.0% of the total weight of the mixed fruit pulp, and fermenting for 6-10 days at the temperature of 27-32 ℃ to obtain fermented glutinous rice;
s5, acetic acid fermentation: pouring the fermented mash obtained in the step (4) into a fermentation tank, mixing the fermented mash with the pomace obtained in the step (1) and 1.0-10.0 times of the weight of the mixed pulp, inoculating activated acetic acid bacteria and activated lactic acid bacteria of which the mass is 5-35% of the mass of the fermented mash and 0.5-2.0% of the mass of the fermented mash, performing solid-state layered fermentation for 15-27 days to obtain vinegar fermented grains, transferring the vinegar fermented grains into a special fermented grain sealing tank for sealing the fermented grains, and obtaining the vinegar fermented grains after sealing the fermented grains for 4-12 days;
s6, vinegar pouring: pouring the vinegar culture material into a vinegar pouring pool after the culture is sealed, pouring vinegar by adopting a sleeve pouring process to obtain vinegar with acidity being more than or equal to 6.00g/100mL as raw vinegar for subsequent treatment, and remaining vinegar with lower acidity for pouring the vinegar in a batch;
s7, frying vinegar: decocting the raw vinegar obtained in the step S6 at 85-115 ℃ for 20-60 min, and adding white granulated sugar accounting for 1.0-2.5% of the total weight of the raw vinegar during the decoction process to obtain mixed seed and fruit pulp mature vinegar liquid;
s8, ageing: performing composite ageing on the mixed seed and fruit pulp mature vinegar liquid obtained in the step S7 by two or more methods of ultrasonic wave, ultrahigh pressure, microwave radiation, electromagnetic field and high-voltage pulse ageing technology, sealing and storing for 1-6 months after ageing, and obtaining aged mixed seed and fruit pulp vinegar liquid; further, the ultrasonic wave conditions are as follows: the power is 400-800W, the frequency is 22-30 kHz, the temperature is 25-50 ℃, and the ultrasonic time is 25-45 min; further, the conditions of the ultrahigh pressure are as follows: the pressure is 100-500 MPa, and the ultrahigh pressure time is 30-100 min; further, the microwave radiation conditions are as follows: the frequency is 500-3000 MHz, the power is 1-10 kW, the radiation temperature is 30-60 ℃, and the microwave radiation time is 30-180 min; further, the electromagnetic field conditions are: the electric field intensity is 0.5-15 kV/cm, the frequency is 300-8000 Hz, the flow rate is 5-25L/min, and the time is 1-20 min; further, the high-voltage pulse is under the conditions of time of 150-1000 mus, frequency of 220-500 Hz, pulse width of 2-7 mus and field intensity of 5-30 kV/cm;
s9, separation of vinegar liquid and precipitate: extracting the vinegar liquid which is more than 1-4 cm away from the vinegar liquid precipitate in the aged mixed seed pulp vinegar liquid obtained in the S8 step as base vinegar for preparing the beauty-maintaining and young-keeping vinegar, then uniformly mixing the residual precipitate and the residual vinegar liquid, and homogenizing for 1-5 times by using a high-pressure homogenizer at the homogenizing pressure of 5-60 MPa to obtain uniform and stable paste;
s10, concentration: concentrating the paste obtained in the step S9 in vacuum at the vacuum degree of 0.05-0.25 MPa, the temperature of 40-80 ℃ and the rotating speed of 60-200 r/min until the water content of the paste is less than or equal to 15% to obtain a crude product of the beautifying vinegar paste;
s11, blending, sterilizing and filling:
s111, preparing the beauty maintaining and young keeping vinegar: adding water and auxiliary materials into the base vinegar obtained in the step S9 according to the needs to prepare the beauty maintaining and young keeping vinegar with different tastes, wherein the total acidity of the beauty maintaining and young keeping vinegar is 3.5-6.5 g/100mL, and filling after low-frequency microwave sterilization to obtain the beauty maintaining and young keeping vinegar;
s112: preparing vinegar paste: adding auxiliary materials into the crude product of the beautifying and youth keeping vinegar cream obtained in the step S10 according to the needs to prepare the beautifying and youth keeping vinegar cream with different tastes, wherein the total acidity of the beautifying and youth keeping vinegar cream product is 0.1-3.0 g/100mL, and filling after low-frequency microwave sterilization to obtain the beautifying and youth keeping vinegar cream;
the second aspect of the invention provides the beautifying and youth keeping vinegar, wherein the total acid content of the beautifying and youth keeping vinegar is 3.5-6.5 g/100mL calculated by acetic acid, the reducing sugar content is 2.5-4.5 g/100mL, the amino acid content is 30-60 mg/g, the ligustrazine content is 110-210 mg/L, the total flavone content is 150-350 mg/100g, and the total ester content is 20-45 g/L calculated by ethyl acetate;
the third aspect of the invention provides the beautifying and youth keeping vinegar cream, wherein the total acid content of the beautifying and youth keeping vinegar cream is 0.1-3.0 g/100mL calculated by acetic acid, the reducing sugar content is 4.0-5.5 g/100mL, the amino acid content is 40-70 mg/g, the ligustrazine content is 140-260 mg/L, the total flavone content is 180-500 mg/100g, and the total ester content is 30-60 g/L calculated by ethyl acetate.
Advantageous effects
The invention is proved by experiments that:
(1) The product selects two raw materials, namely pomegranate and grape, with very high nutritive value and health care value, has very strong effects of resisting oxidation, maintaining beauty, keeping young and the like, and can enable the product to have higher bioavailability and stability under the action of microorganisms after mixed fermentation; the scientific proportion of each raw material component produces effects far exceeding the functions and the effects of single components, thereby further promoting the high-efficiency utilization of the functional components of the two fruits and preparing the health vinegar and vinegar paste with obvious nutrition and health care functions;
(2) The polyphenols in the pomegranate peel and seed residue and the grape peel and seed residue are mainly procyanidine and anthocyanin, and the total content of the polyphenols in the pomegranate peel and seed residue and the grape peel and seed residue can reach more than 95 percent of the total content of the polyphenols in the peel and seed residue. Procyanidine has super oxidation resistance which is 50 times of VE and 20 times of VC, can delay aging and prevent arteriosclerosis, also has the reputation of skin vitamins and oral cosmetics, protects collagen, and improves skin elasticity and luster; also has effects in reducing wrinkle, keeping skin smooth, and whitening skin, keeping moisture, and removing speckle. The invention adopts the raw materials and the skin and seed residues with super oxidation resistance to ferment together, thereby not only changing the waste of byproducts into valuables, solving the problems of resource waste and environmental pollution, but also greatly improving the nutrition and health care functions of the product, in particular the effects of maintaining beauty and keeping young.
(3) In the traditional vinegar solid state fermentation, bran and rice hulls are mixed and inoculated in the acetic acid fermentation stage, the invention replaces the bran and the rice hulls with the mixed pomace obtained by juicing pomegranate, grape and sugarcane, the prepared vinegar product can not only avoid unpleasant flavor brought by the bran and the rice hulls in the fermentation process, but also the mixed pomace contains rich nutrient components, and the utilization rate of raw materials can be greatly improved.
(4) According to the invention, the aged bottom sediment is processed into vinegar paste, so that the recycling of the vinegar sediment is realized, the vinegar paste has obvious economic benefit, and the product has soft taste and unique flavor and is popular with consumers. In addition, since the vinegar paste aged and concentrated by the traditional process is salty and astringent, desalination and astringency removal treatment is carried out by adopting external electric field desalination equipment in the prior art, and the cost is high. The base vinegar with acidity not less than 6.0g/100mL is selected, so that the growth of most microorganisms can be inhibited without adding excessive salt, desalting and deastringency treatment are not needed, energy is saved, efficiency is high, and the prepared vinegar paste has better taste and flavor.
(5) The vinegar and vinegar paste prepared by the invention contain more ligustrazine and total flavonoids, have higher free radical clearance rate, have obvious antioxidation, have the functions of resisting aging and beautifying, can be used as a health product, and achieve the functions of resisting oxidation and aging and beautifying;
(6) The results of mutual synergy and interaction of the components in the beauty maintaining and young keeping vinegar and vinegar paste are not the simple superposition of functions of raw materials, the scientific proportion of each raw material component generates effects far exceeding the superposition of functions and effects of single components, and the vinegar and vinegar paste has better advancement and practicability.
Detailed Description
The present invention will be described in further detail with reference to specific embodiments.
1. Examples of the embodiments
Example 1
A preparation method of a beautifying vinegar and a vinegar paste comprises the following steps:
s1, pretreatment of raw materials: selecting high-quality fresh, non-insect-bite and non-mildew pomegranate, grape and sugarcane, cleaning the pomegranate, the grape and the sugarcane for 4 times by using sterile water, mixing 50% of pomegranate, 20% of grape and 30% of sugarcane according to a mass ratio, mixing the mixed fruit with water according to a mass ratio of 1;
s2, enzymolysis: adding cellulase accounting for 0.5 percent of the mass of the mixed fruit pulp and pectinase accounting for 0.03 percent of the mass of the mixed fruit pulp into the mixed fruit pulp obtained in the S1, and carrying out enzymolysis for 40min at the temperature of 50 ℃ to obtain an enzymolysis liquid;
s3, liquefaction and saccharification: adding high-temperature resistant alpha-amylase accounting for 0.12% of the total weight of the enzymolysis liquid in the S2, then cooking and liquefying for 50min at 105 ℃ to obtain cooking and liquefying liquid, cooling, then adding saccharifying enzyme accounting for 1.0% of the mass of the saccharifying enzyme into the cooking and liquefying liquid, and saccharifying for 60min at 60 ℃ to obtain saccharifying liquid;
s4, alcoholic fermentation: adding yeast accounting for 1.0 percent of the total weight of the mixed pulp and wheat starter accounting for 5.0 percent of the total weight of the mixed pulp into the saccharified liquid obtained in the step S3 for alcoholic fermentation, controlling the temperature to be 29-30 ℃, and fermenting for 6 days to obtain wine mash;
s5, acetic acid fermentation: pouring the fermented mash obtained in the step (4) into a fermentation tank, mixing the fermented mash with pomace obtained in the step (1) and 5.0 times of the weight of the mixed pulp, inoculating activated acetic acid bacteria and activated lactic acid bacteria of which the mass is 6% of that of the fermented mash, performing solid-state layered fermentation for 19 days to obtain vinegar fermented grains, transferring the vinegar fermented grains into a special fermented grains sealing tank to seal the fermented grains, and obtaining the vinegar fermented grains after sealing the fermented grains for 6 days;
s6, vinegar pouring: pouring the vinegar culture material into a vinegar pouring pool after the culture is sealed, pouring vinegar by adopting a sleeve pouring process to obtain vinegar with acidity being more than or equal to 6.00g/100mL as raw vinegar for subsequent treatment, and remaining vinegar with lower acidity for pouring the vinegar in a batch;
s7, frying vinegar: decocting the raw vinegar obtained in the step S6 at 98 ℃ for 45min, and adding white granulated sugar accounting for 1.8% of the total weight of the raw vinegar in the decocting process to obtain mixed seed and fruit pulp cooked vinegar liquid;
s8, ageing: carrying out composite ageing on the mixed seed and fruit pulp mature vinegar liquid obtained in the step S7 by adopting ultrasonic waves (power of 600W, frequency of 22kHz, temperature of 32 ℃ and time of 25 min) in combination with microwave radiation (frequency of 915MHz, power of 6kW, radiation temperature of 50 ℃ and time of 120 min) and an electromagnetic field (electric field intensity of 8kV/cm, frequency of 2000Hz, flow rate of 8L/min and time of 10 min), and sealing and storing in a fermentation vat for 3 months after ageing to obtain aged mixed seed and fruit pulp vinegar liquid;
s9, separation of vinegar liquid and precipitate: pumping the vinegar liquid which is more than 3cm away from the vinegar liquid precipitate in the aged mixed seed pulp vinegar liquid obtained by the S8 step by using an electric pump to serve as base vinegar for preparing the beauty-maintaining and young-keeping vinegar, then uniformly mixing the residual precipitate at the bottom of the fermentation vat with the residual vinegar liquid, and homogenizing for 3 times by using a high-pressure homogenizer with the homogenizing pressure of 25MPa to obtain uniform and stable paste;
s10, concentration: vacuum concentrating the paste obtained in step S9 at a vacuum degree of 0.1MPa, a temperature of 60 ℃ and a rotation speed of 80r/min until the water content of the paste is less than or equal to 15%, and obtaining a crude product of the beauty maintaining vinegar paste;
s11, blending, sterilizing and filling:
s111, preparing the beauty maintaining and young keeping vinegar: mixing 60% of the base vinegar obtained in the step S9, 12% of the citrus reticulata juice, 8% of the cherry juice, 2.5% of honey and 17.5% of water according to the mass percentage, uniformly stirring, sterilizing by adopting low-frequency microwaves, wherein the microwave power is 550W and the microwave power lasts for 60S, and filling after sterilization to obtain the beautifying and youth keeping vinegar, wherein the total acidity of the beautifying and youth keeping vinegar is 3.5-6.5 g/100mL;
s112: preparing vinegar paste: according to the mass percentage, 80% of a crude beautifying and face nourishing vinegar paste product, 8% of passion fruit concentrated juice, 6% of blueberry concentrated juice, 4.5% of concentrated apple juice and 1.5% of honey are mixed, stirred uniformly, sterilized by low-frequency microwaves, the microwave power is 550W, the microwave power lasts for 60s, and the vinegar paste product is obtained after sterilization and filling, wherein the total acidity of the beautifying and face nourishing vinegar paste product is 1.0-3.0 g/100mL.
Example 2
A preparation method of a beautifying vinegar and a vinegar paste comprises the following steps:
s1, raw material pretreatment: selecting high-quality fresh, non-insect-bite and non-mildew pomegranate, grape and sugarcane, cleaning the pomegranate, the grape and the sugarcane for 4 times by using sterile water, mixing 35% of pomegranate, 35% of grape and 30% of sugarcane according to a mass ratio, mixing the mixed fruit with water according to a mass ratio of 1;
s2, enzymolysis: adding cellulase accounting for 0.4 percent of the mass of the mixed fruit pulp and pectinase accounting for 0.02 percent of the mass of the mixed fruit pulp into the mixed fruit pulp obtained in the S1, and carrying out enzymolysis for 60min at the temperature of 45 ℃ to obtain an enzymolysis liquid;
s3, liquefaction and saccharification: adding high-temperature resistant alpha-amylase accounting for 0.12% of the total weight of the enzymolysis liquid in the S2, then cooking and liquefying for 90min at 100 ℃ to obtain cooking and liquefying liquid, cooling, then adding saccharifying enzyme accounting for 1.2% of the mass of the saccharifying enzyme into the cooking and liquefying liquid, and saccharifying for 80min at 60 ℃ to obtain saccharifying liquid;
s4, alcoholic fermentation: adding saccharomycetes accounting for 1.2 percent of the total weight of the mixed pulp and wheat starter accounting for 4.5 percent of the total weight of the mixed pulp into the saccharified liquid obtained in the step S3, and performing alcohol fermentation at the temperature of 29-30 ℃ for 6 days to obtain wine mash;
s5, acetic acid fermentation: pouring the fermented mash obtained in the step (4) into a fermentation tank, mixing the fermented mash with pomace obtained in the step (1) and 5.0 times of the weight of the mixed pulp, inoculating activated acetic acid bacteria and activated lactic acid bacteria of which the mass is 8% of that of the fermented mash, performing solid-state layered fermentation for 20 days to obtain vinegar fermented grains, transferring the vinegar fermented grains into a special fermented grains sealing tank to seal the fermented grains, and obtaining the vinegar fermented grains after sealing the fermented grains for 5 days;
s6, vinegar pouring: pouring the vinegar culture material into a vinegar pouring pool after the culture is sealed, pouring vinegar by adopting a sleeve pouring process to obtain vinegar with acidity being more than or equal to 6.00g/100mL as raw vinegar for subsequent treatment, and remaining vinegar with lower acidity for pouring the vinegar in a batch;
s7, frying vinegar: decocting the raw vinegar obtained in the step S6 at 98 ℃ for 45min, and adding white granulated sugar accounting for 2.0% of the total weight of the raw vinegar during the decoction process to obtain mixed seed and fruit pulp mature vinegar liquid;
s8, ageing: carrying out composite ageing on the mixed seed and fruit pulp mature vinegar liquid obtained in the step S7 by adopting ultrasonic waves (the power is 450W, the frequency is 25kHz, the temperature is 30 ℃ and the time is 25 min) in combination with ultrahigh pressure (the pressure is 200MPa and the time is 50 min) and microwave radiation (the frequency is 2450MHz, the power is 8kW, the radiation temperature is 55 ℃ and the time is 90 min), and placing the aged mixed seed and fruit pulp mature vinegar liquid in a fermentation vat for sealed storage for 1 month to obtain aged mixed seed and fruit pulp vinegar liquid;
s9, separation of vinegar liquid and precipitate: pumping the vinegar liquid which is more than 4cm away from the vinegar liquid precipitate in the aged mixed seed pulp vinegar liquid obtained by the S8 pump to be used as base vinegar for preparing the beauty maintaining and young keeping vinegar, then uniformly mixing the residual precipitate at the bottom of the fermentation vat with the residual vinegar liquid, and homogenizing for 4 times by using a high-pressure homogenizer at the homogenizing pressure of 30MPa to obtain uniform and stable paste;
s10, concentration: concentrating the paste obtained in the step S9 in vacuum at a vacuum degree of 0.15MPa, a temperature of 55 ℃ and a rotating speed of 80r/min until the water content of the paste is less than or equal to 15% to obtain a crude product of the beauty maintaining vinegar paste;
s11, blending, sterilizing and filling:
s111, preparing the beauty maintaining and young keeping vinegar: mixing 70% of the base vinegar obtained in the step S9, 2% of honey and 28% of water according to the mass percentage, uniformly stirring, sterilizing by adopting low-frequency microwaves, wherein the microwave power is 450W and the microwave power is 75S, and filling after sterilization to obtain the beautifying and face nourishing vinegar, wherein the total acidity of the beautifying and face nourishing vinegar is 4.0-6.5 g/100mL;
s112: preparing vinegar paste: mixing 75% of a beautifying and face nourishing vinegar paste crude product, 12% of strawberry concentrated juice, 7% of mulberry concentrated juice, 5% of raspberry concentrated juice and 1% of honey according to mass percentage, uniformly stirring, sterilizing by adopting low-frequency microwaves, and filling after sterilizing, wherein the microwave power is 550W and the microwave power is 60s, and the total acidity of the beautifying and face nourishing vinegar paste product is 1.5-3.0 g/100mL.
Example 3
A preparation method of vinegar and vinegar paste for maintaining beauty and keeping young comprises the following steps:
s1, pretreatment of raw materials: selecting high-quality fresh, non-insect-bite and non-mildew pomegranate, grape and sugarcane, cleaning the pomegranate, the grape and the sugarcane for 4 times by using sterile water, mixing 30% of pomegranate, 50% of grape and 20% of sugarcane according to a mass ratio, mixing the mixed fruit with water according to a mass ratio of 1;
s2, enzymolysis: adding cellulase accounting for 0.8 percent of the mass of the mixed fruit pulp and pectinase accounting for 0.1 percent of the mass of the mixed fruit pulp into the mixed fruit pulp obtained in the S1, and performing enzymolysis for 45min at the temperature of 50 ℃ to obtain an enzymolysis liquid;
s3, liquefaction and saccharification: adding high-temperature resistant alpha-amylase accounting for 0.12% of the total weight of the enzymolysis liquid in the S2, then cooking and liquefying for 75min at 110 ℃ to obtain cooking and liquefying liquid, cooling, then adding saccharifying enzyme accounting for 1.0% of the mass of the saccharifying enzyme into the cooking and liquefying liquid, and saccharifying for 50min at 60 ℃ to obtain saccharifying liquid;
s4, alcoholic fermentation: adding saccharomycetes accounting for 1.8 percent of the total weight of the mixed pulp and wheat starter accounting for 4.0 percent of the total weight of the mixed pulp into the saccharified liquid obtained in the step S3, and performing alcohol fermentation at the temperature of 29-30 ℃ for 6 days to obtain wine mash;
s5, acetic acid fermentation: pouring the fermented mash obtained in the step (4) into a fermentation tank, mixing the fermented mash with pomace obtained in the step (1) and 6.0 times of the weight of the mixed pulp, inoculating activated acetic acid bacteria and activated lactic acid bacteria of which the mass is 15% of that of the fermented mash, performing solid-state layered fermentation for 19 days to obtain vinegar fermented grains, transferring the vinegar fermented grains into a special fermented grains sealing tank to seal the fermented grains, and obtaining the vinegar fermented grains after sealing the fermented grains for 6 days;
s6, vinegar pouring: pouring the vinegar culture material into a vinegar pouring pool after the culture is sealed, pouring vinegar by adopting a sleeve pouring process to obtain vinegar with acidity being more than or equal to 6.00g/100mL as raw vinegar for subsequent treatment, and remaining vinegar with lower acidity for pouring the vinegar in a batch;
s7, frying vinegar: decocting the raw vinegar obtained in the step S6 at 98 ℃ for 38min, and adding white granulated sugar accounting for 1.8% of the total weight of the raw vinegar during the decoction process to obtain mixed seed and fruit pulp mature vinegar liquid;
s8, ageing: carrying out composite ageing on the mixed seed and fruit pulp mature vinegar liquid obtained in the step S7 by adopting ultrahigh pressure (the pressure is 250MPa, the time is 40 min), an electromagnetic field (the electric field intensity is 10kV/cm, the frequency is 2000Hz, the flow rate is 15L/min, and the time is 12 min) and high-voltage pulses (the time is 250 microseconds, the frequency is 340Hz, the pulse width is 4 microseconds and the field intensity is 18 kV/cm), and placing the aged mixed seed and fruit pulp mature vinegar liquid in a large fermentation cylinder for sealed storage for 3 months to obtain aged mixed seed and fruit pulp vinegar liquid;
s9, separation of vinegar liquid and precipitate: pumping the vinegar liquid which is more than 3cm away from the vinegar liquid precipitate in the aged mixed seed pulp vinegar liquid obtained by the S8 pump to be used as base vinegar for preparing the beauty maintaining and young keeping vinegar, then uniformly mixing the residual precipitate at the bottom of the fermentation vat with the residual vinegar liquid, and homogenizing for 3 times by using a high-pressure homogenizer at the homogenizing pressure of 25MPa to obtain uniform and stable paste;
s10, concentration: concentrating the paste obtained in the step S9 in vacuum at a vacuum degree of 0.1MPa, a temperature of 60 ℃ and a rotation speed of 60r/min until the water content of the paste is less than or equal to 15% to obtain a crude product of the beauty maintaining vinegar paste;
s11, blending, sterilizing and filling:
s111, preparing the beautifying vinegar or vinegar beverage: mixing 85% of base vinegar obtained in the step S9, 1.5% of high fructose corn syrup, 1.2% of honey and 12.3% of water according to the mass percentage, uniformly stirring, sterilizing by adopting low-frequency microwaves, wherein the microwave power is 550W and the microwave power lasts for 50S, and filling after sterilization to obtain the beautifying and youth-keeping vinegar, wherein the total acidity of the beautifying and youth-keeping vinegar is 5.0-6.5 g/100mL;
s112: preparing vinegar paste: according to the mass percentage, 70% of a crude beautifying and face nourishing vinegar paste product, 10% of cranberry concentrated juice, 8% of juicy peach concentrated juice, 6% of green plum concentrated juice, 5% of pineapple concentrated juice and 1% of honey are mixed, evenly stirred, sterilized by low-frequency microwaves, the microwave power is 500W, the time is 45s, and the vinegar paste product is obtained after sterilization and filling, wherein the total acidity of the beautifying and face nourishing vinegar paste product is 2.0-3.0 g/100mL.
Example 4
A preparation method of a beautifying vinegar and a vinegar paste comprises the following steps:
s1, pretreatment of raw materials: selecting high-quality fresh, insect-bite-free and mildew-free pomegranate, grape and sugarcane, cleaning the pomegranate, the grape and the sugarcane for 4 times by using sterile water, mixing 40% of the pomegranate, 40% of the grape and 20% of the sugarcane according to a mass ratio, mixing the mixed fruit with water according to a mass ratio of 1;
s2, enzymolysis: adding cellulase accounting for 1.2 percent of the mass of the mixed fruit pulp and pectinase accounting for 0.03 percent of the mass of the mixed fruit pulp into the mixed fruit pulp obtained in the S1, and carrying out enzymolysis for 30min at the temperature of 50 ℃ to obtain an enzymolysis liquid;
s3, liquefaction and saccharification: adding high-temperature-resistant alpha-amylase accounting for 0.12% of the total weight of the enzymolysis liquid in the S2, then carrying out cooking liquefaction for 60min at 120 ℃ to obtain cooking liquefaction liquid, cooling, then adding saccharifying enzyme accounting for 1.2% of the mass of the saccharifying enzyme into the cooking liquefaction liquid, and carrying out saccharification for 40min at 60 ℃ to obtain saccharification liquid;
s4, alcoholic fermentation: adding wheat starter accounting for 4.5 percent of yeast accounting for 1.5 percent of the total weight of the mixed fruit pulp into the saccharified liquid obtained in the step S3 for alcoholic fermentation at the temperature of 29-30 ℃ for 7 days to obtain wine mash;
s5, acetic acid fermentation: pouring the fermented mash obtained in the step (S4) into a fermentation tank, mixing the fermented mash with the pomace obtained in the step (S1) and the weight of the mixed fruit pulp of which is 5.0 times that of the mixed fruit pulp, inoculating activated acetic acid bacteria and activated lactic acid bacteria of which the mass is 12% of that of the fermented mash and the activated lactic acid bacteria of which the mass is 1.5% of that of the fermented mash, and performing solid state separation for 5 days to obtain vinegar fermented mash materials after fermented mash sealing;
s6, vinegar pouring: pouring the vinegar culture material into a vinegar pouring pool after the culture is sealed, pouring vinegar by adopting a sleeve pouring process to obtain vinegar with acidity being more than or equal to 6.00g/100mL as raw vinegar for subsequent treatment, and remaining vinegar with lower acidity for pouring the vinegar in a batch;
s7, frying vinegar: decocting the raw vinegar obtained in the step S6 at 98 ℃ for 45min, and adding white granulated sugar accounting for 1.8% of the total weight of the raw vinegar in the decocting process to obtain mixed seed and fruit pulp cooked vinegar liquid;
s8, ageing: carrying out composite aging on the mixed seed pulp mature vinegar liquid obtained in the step S7 by adopting ultrasonic waves (with the power of 600W, the frequency of 22kHz, the temperature of 32 ℃ and the time of 25 min) in combination with microwave radiation (with the frequency of 915MHz, the power of 5kW, the radiation temperature of 45 ℃ and the time of 150 min) and high-voltage pulses (with the time of 400 mus, the frequency of 220Hz, the pulse width of 3 mus and the field intensity of 10 kV/cm), and then placing the aged mixed seed pulp mature vinegar liquid in a fermentation vat for sealed storage for 3 months to obtain aged mixed seed pulp vinegar liquid;
s9, separation of vinegar liquid and precipitate: pumping the vinegar liquid which is more than 3cm away from the vinegar liquid precipitate in the aged mixed seed pulp vinegar liquid obtained by the S8 step by using an electric pump to serve as base vinegar for preparing the beauty-maintaining and young-keeping vinegar, then uniformly mixing the residual precipitate at the bottom of the fermentation vat with the residual vinegar liquid, and homogenizing for 3 times by using a high-pressure homogenizer with the homogenizing pressure of 25MPa to obtain uniform and stable paste;
s10, concentration: vacuum concentrating the paste obtained in step S9 at 60 deg.C and 70r/min under 0.15MPa of vacuum degree until the water content of the paste is less than or equal to 15%, to obtain crude product of vinegar paste for caring skin;
s11, blending, sterilizing and filling:
s111, preparing the beautifying vinegar or vinegar beverage: mixing 85% of base vinegar obtained in the step S9, 2.5% of high fructose corn syrup and 12.5% of water according to the mass percentage, uniformly stirring, sterilizing by adopting low-frequency microwaves, wherein the microwave power is 550W and the time is 60S, and filling after sterilization to obtain the beautifying and youth-keeping vinegar, wherein the total acidity of the beautifying and youth-keeping vinegar is 5.0-6.5 g/100mL;
s112: preparing vinegar paste: according to the mass percentage, 85 percent of medlar concentrated juice, 6 percent of cumquat concentrated juice, 2 percent of lemon concentrated juice, 2 percent of fructose-glucose syrup and 1 percent of honey are mixed, stirred uniformly, sterilized by low-frequency microwave, the microwave power is 500W, the microwave time is 45s, and the vinegar paste product for maintaining beauty and keeping young is obtained by filling after sterilization, wherein the total acidity of the obtained vinegar paste product for maintaining beauty and keeping young is 2.5-3.0 g/100mL.
2. Comparative example
Comparative example 1
The other preparation steps are the same as the example 4, except that the grapes are not added in the step (1) and are beaten together, namely 80% of pomegranate and 20% of sugarcane are mixed and added into a beater with water according to the mass ratio of 1.
Comparative example 2
The other preparation steps are the same as the example 4, except that the pomegranate is not added in the step (1) and pulping is carried out, namely 80 percent of grapes and 20 percent of sugar cane are mixed and added into a pulping machine with water according to the mass ratio of 1.
Comparative example 3
Other embodiments are the same as example 4 except that equal amounts of bran and rice hulls are used instead of pomace during the acetic fermentation in step (5) to compare the organoleptic and functional properties of the fermented end product.
Control group
The aromatic vinegar with acidity more than or equal to 3.5g/100mL and the vinegar paste with acidity more than or equal to 1.5g/100mL which are prepared by adopting the solid-state layered fermentation technology on the market are selected.
3. Experimental example (one) measurement method:
(1) Total acids (in acetic acid): reference is made to GB/T12456-2008 "determination of total acids in food".
(2) Reducing sugar content: reference is made to GB/T5009.7-2008 'determination of reducing sugar in food'.
(3) Amino acid content: reference is made to GB/T5009.124-2016 amino acid analysis method determination.
(4) Ligustrazine (tetramethylpyrazine) and total flavone content: refer to GB/T19777-2013 appendix B detection method of ligustrazine (tetramethylpyrazine) and appendix C detection method of total flavonoids.
(5) Total ester content (calculated as ethyl acetate): the measurement is carried out by referring to a continuous potentiometric titration method in 'continuous measurement of total acid total ester content in vinegar', published in 2001 by Huangcheng et al.
(6) Radical clearance (%): adding 4.0ml of DPPH solution and solution to be detected into a 10ml colorimetric tube in sequence, adding absolute ethyl alcohol to the scale, immediately mixing, measuring the light absorption value (A) by using a 1cm cuvette at the wavelength of 517nm, marking the light absorption value as Ai, then measuring the light absorption value after storing in a greenhouse in a dark place for 30min, marking the light absorption value as Aj, and marking the light absorption value as Ac by using an ethanol solution only added with DPPH in a contrast test. The% radical clearance was calculated as follows:
Figure BDA0003403069360000141
(7) Sensory fragrance and mouthfeel scoring: 15 Zhenjiang aromatic vinegar professional appraisers screened by special training are called to score the sensory aroma and the taste of the sample (made in ten times).
The test results are shown in table 1 and table 2, respectively:
TABLE 1 comparison of the respective indices of the examples, comparative examples and control groups (Vinegar)
Figure BDA0003403069360000142
And (4) analyzing results:
as can be seen from table 1, the reduction sugar, total amino acid, ligustrazine, total flavone, total ester content, radical scavenging rate, sensory fragrance, and taste score of the multi-water pericarp seed residue beauty maintaining and young keeping vinegar prepared in examples 1-4 of the present invention are all higher than those of the control group and the common fragrant vinegar sold in the market because the pomegranate, the grape and the pericarp seed residue thereof contain abundant nutrient and functional components such as soluble sugar, free amino acid, polyphenol substances, flavonoids substances, quercetin, alkaloid, etc., which indicates that the beauty maintaining and young keeping vinegar fermented together by using the pomegranate and the grape pericarp seed residue has higher nutritive value than the common fragrant vinegar sold in the market, better antioxidant and beauty maintaining effects, and mellow flavor and taste, and is more popular with consumers. The reducing sugar, total amino acid, ligustrazine, total flavone, total ester content and DPPH free radical clearance rate of the vinegar fermented by pomegranate alone in the comparative example 1 and the vinegar fermented by grape alone in the comparative example 2 are all obviously lower than those of the vinegar fermented by grape in the example 4, which shows that the grape and pomegranate are fermented together have a synergistic effect, so that the product has higher bioavailability under the action of microorganisms, and the nutritional value is obviously improved. The reducing sugar, the total amino acid, the ligustrazine, the total flavone, the total ester content, the free radical clearance, the sensory fragrance and the taste score of the mixed pomace in the comparative example 3 are all lower than those in the example 4, which shows that the mixed pomace is used for replacing bran and rice hulls for fermentation, so that the unpleasant flavor brought by the bran and the rice hulls in the fermentation process can be avoided, the mixed pomace contains rich nutrient components, and the utilization rate of raw materials can be greatly improved.
TABLE 2 comparison of the respective indices of the examples, comparative examples and control groups (Vinegar paste)
Figure BDA0003403069360000151
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Figure BDA0003403069360000161
And (4) analyzing results:
as can be seen from table 2, the content of reducing sugar, total amino acids, ligustrazine, total flavonoids, total esters and the clearance rate of free radicals of the multi-hydrated pericarp seed residue beauty-maintaining and beauty-maintaining vinegar cream prepared in the embodiments 1 to 4 of the present invention are higher than those of the common vinegar cream sold in the control group, because the pomegranate, the grape and the pericarp seed residue thereof contain abundant nutrients and functional components such as soluble sugar, free amino acids, polyphenols, flavonoids, quercetin, alkaloids, etc., which indicates that the vinegar cream prepared by separating and concentrating the vinegar after the pomegranate and the grape pericarp seed residue are fermented together has higher nutritional value than the common vinegar cream sold in the market, and the antioxidant, beauty-maintaining and beauty-maintaining effects are better. The common vinegar paste sold in the market has heavy salty taste and astringent taste, and sensory aroma and taste scores are low, so that the self-made vinegar paste is more popular with consumers and has better market prospect in the future.
Meanwhile, the vinegar pastes prepared in examples 1 to 4 have higher reducing sugar, total amino acid, ligustrazine, total flavone, total ester content, radical scavenging rate, sensory fragrance and taste score than the vinegar prepared in the corresponding examples, because the vinegar paste separated from vinegar liquid and concentrated has good vinegar fragrance flavor and taste after being melted in the mouth, has certain health-care effect on human body, and is rich in functional substances such as protein, polysaccharide, melanoidin, polypeptide, dietary fiber, ligustrazine, polyphenol, flavone and the like. However, vinegar precipitates often contain more potassium salts, sodium salts and the like, are bitter in taste, and cannot be effectively developed and utilized, so that resource waste is caused.
The vinegar paste prepared by separately fermenting pomegranate in comparative example 1 and separately fermenting grape in comparative example 2 has obviously lower reducing sugar, total amino acid, ligustrazine, total flavone, total ester content and DPPH free radical clearance than those of example 4, which shows that the fermentation of grape and pomegranate together has synergistic effect, and the product has higher bioavailability and obviously improved nutritive value under the action of microorganism. The vinegar paste prepared in the comparative example 3 has the reducing sugar, total amino acid, ligustrazine, total flavone, total ester content, free radical clearance rate, sensory fragrance and taste score lower than those of the vinegar paste prepared in the example 4, and the mixed pomace is used for replacing bran and rice hulls for fermentation, so that unpleasant flavor brought by the bran and the rice hulls in the fermentation process can be avoided, the mixed pomace contains rich nutritional ingredients, and the utilization rate of raw materials can be greatly improved.
The foregoing detailed description of the preferred embodiments of the invention has been presented. It should be understood that numerous modifications and variations could be devised by those skilled in the art in light of the present teachings without departing from the inventive concepts. Therefore, the technical solutions available to those skilled in the art through logic analysis, reasoning and limited experiments based on the prior art according to the concept of the present invention should be within the scope of protection defined by the claims.

Claims (3)

1. A preparation method of beauty maintaining and young keeping vinegar and vinegar paste is characterized by comprising the following steps:
s1, raw material pretreatment: selecting high-quality fresh, non-insect-bite and non-mildew pomegranate, grape and sugarcane, washing the pomegranate, the grape and the sugarcane with sterile water for 3-5 times, mixing the pomegranate, the grape and the sugarcane with water according to a mass ratio of 1-2-1: grape: the mass ratio of the sugarcane is (30-50%): (20-60%): (10-30%) and the mass sum of the three is 100%;
s2, enzymolysis: adding cellulase accounting for 0.02 to 2.0 percent of the mass of the mixed fruit pulp and pectinase accounting for 0.01 to 0.2 percent of the mass of the mixed fruit pulp into the mixed fruit pulp obtained in the step S1, and carrying out enzymolysis for 15 to 90min at the temperature of between 40 and 65 ℃ to obtain an enzymolysis liquid;
s3, liquefaction and saccharification: adding high-temperature resistant alpha-amylase accounting for 0.05-0.15% of the total weight of the enzymolysis liquid in the S2, then carrying out cooking liquefaction for 30-120 min at 90-130 ℃ to obtain cooking liquefaction liquid, cooling, then adding saccharifying enzyme accounting for 0.05-1.5% of the total weight of the saccharifying enzyme into the cooking liquefaction liquid, and carrying out saccharification for 30-90 min at 55-65 ℃ to obtain saccharification liquid;
s4, alcoholic fermentation: adding yeast with 1.0-8.0% of yeast and wheat starter into the saccharified liquid obtained in the step S3, wherein the yeast accounts for 0.1-2.0% of the total weight of the mixed fruit pulp, and fermenting for 6-10 days at the temperature of 27-32 ℃ to obtain fermented glutinous rice;
s5, acetic acid fermentation: pouring the fermented mash obtained in the step (4) into a fermentation tank, mixing the fermented mash with the pomace obtained in the step (1) and 1.0-10.0 times of the weight of the mixed pulp, inoculating activated acetic acid bacteria and activated lactic acid bacteria of which the mass is 5-35% of the mass of the fermented mash and 0.5-2.0% of the mass of the fermented mash, performing solid-state layered fermentation for 15-27 days to obtain vinegar fermented grains, transferring the vinegar fermented grains into a special fermented grain sealing tank for sealing the fermented grains, and obtaining the vinegar fermented grains after sealing the fermented grains for 4-12 days;
s6, vinegar pouring: pouring the fermented grain material into a vinegar pouring pool, pouring vinegar by adopting a sleeve pouring type process to obtain vinegar with acidity of more than or equal to 6.00g/100mL as raw vinegar for subsequent treatment, and remaining vinegar with lower acidity for batch vinegar pouring;
s7, frying vinegar: decocting the raw vinegar obtained in the step S6 at 85-115 ℃ for 20-60 min, and adding white granulated sugar accounting for 1.0-2.5% of the total weight of the raw vinegar during the decoction process to obtain mixed seed and fruit pulp cooked vinegar liquid;
s8, ageing: performing composite ageing on the mixed seed and fruit pulp mature vinegar liquid obtained in the step S7 by two or more methods of ultrasonic wave, ultrahigh pressure, microwave radiation, electromagnetic field and high-voltage pulse ageing technology, sealing and storing for 1-6 months after ageing, and obtaining aged mixed seed and fruit pulp vinegar liquid, wherein the ultrasonic wave conditions are as follows: the power is 400-800W, the frequency is 22-30 kHz, the temperature is 25-50 ℃, the ultrasonic time is 25-45 min, and the conditions of the ultrahigh pressure are as follows: the pressure is 100-500 MPa, the ultrahigh pressure time is 30-100 min, and the microwave radiation conditions are as follows: the frequency is 500-3000 MHz, the power is 1-10 kW, the radiation temperature is 30-60 ℃, the time is 30-180 min, and the electromagnetic field conditions are as follows: the electric field intensity is 0.5-15 kV/cm, the frequency is 300-8000 Hz, the flow rate is 5-25L/min, and the time is 1-20 min, the conditions of the high-voltage pulse are that the time is 150-1000 mus, the frequency is 220-500 Hz, the pulse width is 2-7 mus, and the field intensity is 5-30 kV/cm;
s9, separation of vinegar liquid and precipitate: extracting the vinegar liquid which is 1-4 cm away from the vinegar liquid precipitate in the aged mixed seed pulp vinegar liquid obtained in the S8 step as base vinegar for preparing the beauty maintaining and young keeping vinegar, then uniformly mixing the residual precipitate and the residual vinegar liquid, and homogenizing for 1-5 times by using a high-pressure homogenizer at the homogenizing pressure of 5-60 MPa to obtain uniform and stable paste;
s10, concentration: concentrating the paste obtained in the step S9 in vacuum at the vacuum degree of 0.05-0.25 MPa, the temperature of 40-80 ℃ and the rotating speed of 60-200 r/min until the water content of the paste is less than or equal to 15% to obtain a crude product of the beautifying vinegar paste;
s11, blending, sterilizing and filling:
s111, preparing the beauty maintaining and young keeping vinegar: adding water and auxiliary materials into the base vinegar obtained in the step S9 according to the needs to prepare the beauty maintaining and young keeping vinegar with different tastes, wherein the total acidity of the beauty maintaining and young keeping vinegar is 3.5-6.5 g/100mL, and filling after low-frequency microwave sterilization to obtain the beauty maintaining and young keeping vinegar;
s112: preparing vinegar paste: and (4) adding auxiliary materials into the crude beauty treatment and face nourishing vinegar cream obtained in the step (S10) to prepare beauty treatment and face nourishing vinegar creams with different tastes according to requirements, wherein the total acidity of the beauty treatment and face nourishing vinegar cream product is 0.1-3.0 g/100mL, and filling after low-frequency microwave sterilization to obtain the vinegar cream.
2. The beautifying and youth keeping vinegar is characterized by being obtained by the preparation method of claim 1, wherein the beautifying and youth keeping vinegar has a total acid content of 3.5-6.5 g/100mL in terms of acetic acid, a reducing sugar content of 2.5-4.5 g/100mL, an amino acid content of 30-60 mg/g, a ligustrazine content of 110-210 mg/L, a total flavone content of 150-350 mg/100g and a total ester content of 20-45 g/L in terms of ethyl acetate.
3. The beautifying and face nourishing vinegar paste as claimed in claim 2, wherein the total acid content of the beautifying and face nourishing vinegar paste is 0.1-3.0 g/100mL calculated by acetic acid, the reducing sugar content is 4.0-5.5 g/100mL, the amino acid content is 40-70 mg/g, the ligustrazine content is 140-260 mg/L, the total flavone content is 180-500 mg/100g, and the total ester content is 30-60 g/L calculated by ethyl acetate.
CN202111505628.3A 2021-12-10 2021-12-10 Mixed seed and fruit pulp beautifying vinegar and vinegar paste and preparation method thereof Active CN114177253B (en)

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Publication number Priority date Publication date Assignee Title
CN107012065A (en) * 2017-06-02 2017-08-04 江苏恒顺醋业股份有限公司 A kind of brewing method rich in anthocyanidin vinegar
CN109266507A (en) * 2018-11-30 2019-01-25 江苏恒顺醋业股份有限公司 A kind of preparation method of health preserving vinegar powder
CN110669629A (en) * 2019-10-09 2020-01-10 天津科技大学 Fruit vinegar paste for dispelling effects of alcohol and preparation method and application thereof

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CN102604812A (en) * 2012-03-31 2012-07-25 西北大学 Production methods for pomegranate fruit vinegar and pomegranate vinegar beverage
CN105969605A (en) * 2015-03-23 2016-09-28 李琪 Process for making double-seed wine
CN108617900A (en) * 2018-04-19 2018-10-09 黄庆梅 A kind of grape apple vinegar beverage preparation method
CN108624467A (en) * 2018-06-29 2018-10-09 广西浙缘农业科技有限公司 A kind of sugarcane vinegar preparation method improving vinegar fragrance

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Publication number Priority date Publication date Assignee Title
CN107012065A (en) * 2017-06-02 2017-08-04 江苏恒顺醋业股份有限公司 A kind of brewing method rich in anthocyanidin vinegar
CN109266507A (en) * 2018-11-30 2019-01-25 江苏恒顺醋业股份有限公司 A kind of preparation method of health preserving vinegar powder
CN110669629A (en) * 2019-10-09 2020-01-10 天津科技大学 Fruit vinegar paste for dispelling effects of alcohol and preparation method and application thereof

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