CN101649286B - Method for preparing hawthorn fruit vinegar - Google Patents

Abstract

The invention relates to a preparation method of hawthorn fruit vinegar, which adopts an enzymatic extraction process to extract hawthorn juice rich in biologically effective flavonoids, and then uses a weak base anion exchange resin to reduce the acidity of the hawthorn juice, and the acid-reduced hawthorn juice is added with wine Active dry yeast is fermented at low temperature to brew hawthorn wine, and the hawthorn wine is further brewed with acetic acid bacteria submerged liquid fermentation method to brew hawthorn fruit vinegar. Hawthorn fiber tablets can also be obtained by adding excipients such as maltodextrin and lactose to the processed by-products of hawthorn, mixing and stirring, granulating, drying, tableting, finishing and packaging. The method adopted in the present invention is whole juice low-temperature secondary, deep layer liquid state fermentation method, promotes the industrial chain of comprehensive development of hawthorn, realizes pollution-free production, provides an effective way for the deep processing and comprehensive utilization of abundant high-quality hawthorn resources, and can not only enrich fruit juice Beverage varieties, meet market demand, and directly protect and stimulate the development of forest fruits, and increase the added value of products.

Description

A kind of preparation method of hawthorn fruit vinegar

technical field

The invention belongs to the field of food processing, in particular to a preparation method of hawthorn fruit vinegar.

Background technique

Hawthorn (Crataegus pinnatifida Bunge) is a plant of the genus Hawthorn in the family Rosaceae, also known as red fruit. Hawthorn is a tree species that is resistant to drought, cold and poor soil. It is mostly distributed in North China and other regions. It is an ideal tree species for sand control, soil erosion prevention and protection of water and soil resources. Its extensive planting provides a way to solve the problem of desertification in my country.

Hawthorn fruit tastes sour and sweet, slightly warm in nature, and contains a variety of nutrients. Biochemists have found that hawthorn fruit and leaves contain biologically active substances that are beneficial to the human body, including more than 30 flavonoids. The unique chemical components are triterpenes and Two types of flavonoid compounds determine that it has the functions of scavenging free radicals, anti-oxidation, anti-cancer, anti-cancer, effective and lasting effect of lowering blood pressure and lowering cholesterol, and has a relaxing effect on the coronary arteries of the heart; hawthorn fruit also contains 17 A variety of amino acids, rich in vitamins and trace elements, calcium, iron content in the forefront of all kinds of fruits, and some indispensable unsaturated acids for human beings, such as linoleic acid, linolenic acid and so on.

In recent years, with the adjustment of the national agricultural industrialization structure, the planting area of hawthorn has continued to expand. According to information, the total output of hawthorn in the country exceeds 1 million tons, and it has become one of the four main fruits grown next to citrus, apple and pear, and its resources are quite rich. Because hawthorn is rich in organic acids, and the processing technology is relatively lagging behind, the added value of traditional processed products is not high, nor can it meet the needs of modern people. Therefore, the sales of hawthorn have been seriously affected, which greatly dampened the enthusiasm of fruit farmers.

The literature search shows that: At present, there are domestic literature reports on the development and comprehensive processing of hawthorn fruit vinegar beverages, but the process and technical characteristics adopted are inconsistent with the two-time fermentation technology of whole hawthorn juice, and the methods are different. Brewing is different. For example, patent CN100420396C discloses a hawthorn fruit vinegar beverage and its production process, which mainly includes soaking hawthorn to obtain hawthorn liquid, then adding sugar, then alcoholic fermentation, then acetic acid fermentation, and then adding sweetener for seasoning; comprehensive CN1718116A (2006.1.11) , CN1204476A (1999.1.13), 200810079855.2 and other patented methods, the main features are also to add water to hawthorn, add pectinase enzymolysis, add yeast alcohol fermentation, add acetic acid bacteria acetic acid fermentation, the main purpose is to obtain acetic acid or acetic acid beverage, but ignore The high content of organic acids in the hawthorn itself is destroyed, resulting in the fermented hawthorn fruit vinegar or the prepared hawthorn fruit vinegar drink having a sour taste, uncoordinated, and no mellow aroma. Therefore, a method for brewing hawthorn fruit vinegar with a mainstream direction, suitable for public taste, simple process and suitable for large-scale industrial production will be widely used and recognized by the industry in areas rich in hawthorn, and has a good application Promote prospects.

Contents of the invention

The purpose of the present invention is to overcome the deficiencies of the prior art and provide a method for preparing hawthorn fruit vinegar with high conversion rate, simple process and mellow product taste.

The purpose of the present invention is achieved through the following technical solutions:

A preparation method of hawthorn fruit vinegar, the steps of its preparation are as follows:

(1) The water ratio of hawthorn fruit is 1:2-5 (W/W), add 10-16U/mL pectinase, extract at 50-60°C for 4-6h, filter after extraction, and obtain the supernatant Hawthorn juice with a total acidity of 11.5-13.1g/L;

(2) Transfer the above-mentioned hawthorn fruit juice into a stirring tank, add the weak base anion exchange resin after activation according to the volume ratio of hawthorn fruit juice and resin 3-6:1, and carry out specific stirring at 35-45 rpm for 2-3 hours. Adsorption, combination, filtration and separation to obtain hawthorn juice with total acid reduced to below 8g/L;

(3) Add 60-100ppm SO ₂ to the hawthorn juice, add 0.5-1.0g/L wine active dry yeast, adopt the sugar supplementing process in batches, and ferment for 15-20 days at 15-20°C to obtain hawthorn wine;

(4) Adjust the hawthorn wine to the vinegar base with an alcohol content of 4-6% (V/V), inoculate Acetobacter putida, and culture it with ventilation at 30-35°C for 65-75h, sterilize and filter to obtain hawthorn fruit vinegar .

Moreover, the process of adding sugar in batches in the step (3) is to add sugar in two times according to the alcohol content of the designed hawthorn wine. The first time is added when the fermentation is started, and the second time is when no large amount of bubbles are produced. Add remaining sugar.

Moreover, the indicators of the hawthorn fruit vinegar fermented in the step (4) are: based on acetic acid, the total acid is 4.5-5.4%, ethanol≤0.3%, and the flavonoid content is 120-125mg/L.

Advantage of the present invention and beneficial effect are:

1. The present invention uses hawthorn as the main raw material, adopts pectinase to enzymatically hydrolyze and extract the beneficial bioactive substances in hawthorn, such as flavonoids, and use weak base anion exchange resin to separate and effectively reduce the total acid content. Then use wine active dry yeast to ferment, increase the stability of the drink after fermentation, and effectively improve the taste. Finally, the hawthorn fruit vinegar is obtained through the fermentation of Acetobacter putida. This fermentation method ensures the taste and nutrition of the product from all steps, and solves the problem Complicated, long cycle, uncoordinated product taste and other problems.

2. The product obtained in the present invention is a high-tech comprehensive deep-processed product, which is one of the major problems urgently needed to be solved in hawthorn production areas. It is the ecological agricultural road to transform and increase the resource advantages of domestic hawthorn into commodity advantages, and is to realize the ecological agriculture of hawthorn. The development direction of the industrial chain is in line with the country's agricultural industrialization policy, and has significant economic and social benefits, which has the significance of further industrialization and promotion.

3. The method adopted in the present invention is whole juice low-temperature secondary, deep layer liquid fermentation method, promotes the industrial chain of comprehensive development of hawthorn, improves the added value of products, realizes pollution-free production, and provides resources for deep processing and comprehensive utilization of abundant high-quality hawthorn resources An effective way can enrich fruit juice beverage varieties, meet market demand, and directly protect and stimulate the development of forest fruits.

Detailed ways

Below in conjunction with the examples, the present invention is further described, the following examples are illustrative, not limiting, and the protection scope of the present invention cannot be limited by the following examples.

Example 1:

A preparation method of hawthorn fruit vinegar, the steps are as follows:

(1) Under the condition that the ratio of water to hawthorn fruit is 1:4 (W/W), add 10U/mL pectinase, leaching for 4 hours at 50°C, the filtered clear liquid is hawthorn fruit juice, and hawthorn pomace is used for cycle production.

The yield of its soluble matter is 80%, the average yield of flavonoids is 82%, and the total acid is 11.5g/L.

(2) Transfer the total acid 11.5g/L hawthorn juice into the mixing tank, add the weak base anion exchange resin after activation according to the volume ratio of hawthorn juice and resin as 3:1, and continuously stir at 40 rpm for 2h for specific adsorption , combined, and then filtered and separated with 100 mesh to obtain the hawthorn juice with total acid down to below 8g/L.

In this embodiment, the weak base anion exchange resin after activation is: select 60-80 mesh anion commercial resins suitable for industrial production for pretreatment, add ethanol 10 cm higher than the resin layer to soak in the chromatographic column packed into the resin, 2 Circulate once every 4 hours, wash until the remaining liquid is not cloudy in the test tube, then repeatedly wash with water until the ethanol content is <1%, and then it can be used. The resin can effectively adsorb the organic acids in the hawthorn juice, and at the same time, it has less adsorption to the flavonoids in the hawthorn, and the resin has strong reusability for regeneration;

(3) Take hawthorn juice whose total acidity has been reduced to below 8g/L, add 100ppm SO ₂ , add 0.5g/L wine active dry yeast, adopt the process of adding sugar in batches, and ferment at 20°C for 16 days to obtain an alcohol content of 11.5% (V/V) hawthorn wine.

(4) Dilute the obtained hawthorn wine with an alcohol content of 11.5% (V/V) into vinegar base with an alcohol content of 4% (V/V), inoculate Acetobacter putida through first-level seeds and second-level domestication, at 32°C The hawthorn fruit vinegar was obtained by culturing with aeration for 66 hours, and after blending, sterilization and filtration, the hawthorn fruit vinegar drink with an acetic acid content of 5 g/L was sweet and sour, refreshing and fruity.

The indexes of the hawthorn fruit vinegar are: total acid (calculated as acetic acid) 4.5%, ethanol ≤ 0.3%, flavonoid content 120mg/L.

In addition, by-product hawthorn fiber sheet can also be obtained through the present invention, the preparation method of this hawthorn fiber sheet is as follows:

(1) Take 70% of the hawthorn pomace obtained after the hawthorn fruit is leached with pectinase to extract the hawthorn juice, and add excipients such as maltodextrin and lactose;

(2) Mix and stir the above-mentioned materials, granulate and dry, compress into tablets, arrange and pack, and arrange to obtain hawthorn fiber sheets with strong fruity aroma.

Physical and chemical indicators: soluble solids ≥ 70% moisture 10%

Example 2:

A preparation method of hawthorn fruit vinegar, the steps are as follows:

(1) Under the condition that the ratio of water to hawthorn fruit is 1:3 (W/W), add 12U/mL pectinase, leaching for 5 hours at 55°C, the filtered clear liquid is hawthorn fruit juice, and hawthorn pomace is used for cycle production.

The yield of its soluble matter is 81%, the average yield of flavonoids is 83%, and the total acid is 12.6g/L.

(2) Transfer the total acid 12.6g/L hawthorn juice into the mixing tank, add the weak base anion exchange resin after activation according to the volume ratio of hawthorn juice and resin as 5:1, and continuously stir at 40 rpm for 3h for specific adsorption , combined, and then filtered and separated with 100 mesh to obtain the hawthorn juice with total acid down to below 8g/L.

(3) Take hawthorn juice whose total acidity has been reduced to below 8g/L, add 80ppm SO ₂ , add 0.75g/L wine active dry yeast, adopt the process of supplementing sugar in batches, ferment at 20°C for 16 days, and obtain an alcohol content of 11.5% (V/V) hawthorn wine.

(4) Dilute hawthorn wine with an alcohol content of 11.5% (V/V) into vinegar base with an alcohol content of 5% (V/V), inoculate Acetobacter putida that has undergone first-level seeds and second-level acclimation, and cultivate in aeration at 32°C After 70 hours, the hawthorn fruit vinegar was obtained, and after blending, sterilization and filtration, the hawthorn fruit vinegar drink with an acetic acid content of 5g/L was sweet and sour, refreshing and fruity;

The indexes of the hawthorn fruit vinegar are: total acid (calculated as acetic acid) 5.0%, ethanol≤0.3%, flavone content is 120mg/L.

In addition, by-product hawthorn fiber sheet can also be obtained through the present invention, the preparation method of this hawthorn fiber sheet is as follows:

The steps of the preparation method of the by-product hawthorn fiber sheet in this example are the same as in Example 1, and 73% of the hawthorn pomace obtained after extracting the hawthorn juice from the hawthorn fruit is taken.

Example 3:

A preparation method of hawthorn fruit vinegar, the steps are as follows:

(1) Under the condition that the ratio of water to hawthorn fruit is 1:2 (W/W), add 16U/mL pectinase, leaching for 6 hours at 60°C, the filtered clear liquid is hawthorn fruit juice, and hawthorn pomace is used for cycle production.

The yield of soluble matter is 82.5%, the average yield of flavonoids is 84.1%, and the total acid is 13.1g/L.

(2) Transfer the total acid 13.1g/L hawthorn juice into the stirring tank, and add the weak base anion exchange resin after activation according to the volume ratio of hawthorn juice and resin as 6:1 and carry out specific adsorption with continuous stirring at 40 rpm for 3h , combined, and then filtered and separated with 100 mesh to obtain the hawthorn juice with total acid down to below 8g/L.

(3) Take hawthorn juice whose total acidity has been reduced to below 8g/L, add 60ppm SO ₂ , add 1.0g/L wine active dry yeast, adopt the process of adding sugar in batches, and ferment at 20°C for 16 days to obtain an alcohol content of 11.5% (V/V) hawthorn wine.

(4) Dilute the hawthorn wine with an alcohol content of 12% (V/V) into vinegar base with an alcohol content of 6% (V/V), inoculate Acetobacter putida that has undergone first-level seeds and second-level acclimation, and cultivate in aeration at 32°C After 72 hours, the hawthorn fruit vinegar was obtained, and after blending, sterilization and filtration, the hawthorn fruit vinegar drink with an acetic acid content of 5g/L was sweet and sour, refreshing and fruity;

The indexes of the hawthorn fruit vinegar are: total acid (calculated as acetic acid) 5.4%, ethanol≤0.3%, flavone content is 125mg/L.

In addition, by-product hawthorn fiber sheet can also be obtained through the present invention, the preparation method of this hawthorn fiber sheet is as follows: the steps of the preparation method of by-product hawthorn fiber sheet in the present embodiment are the same as in Example 1, take hawthorn fruit and extract hawthorn by pectinase 75% of hawthorn pomace obtained after juice.

Claims (1)

1. the preparation method of a haw fruit vinegar, it is characterized in that: the step of preparation is following:

(1) the haw water addition ratio is 1: 2-5W/W, add the 10-16U/mL polygalacturonase, and 50-60 ℃, lixiviate 4-6h, lixiviate after-filtration, the supernatant that obtains are the haw juice of total acid 11.5-13.1g/L;

(2) above-mentioned haw juice is changed in the stirred pot; Press the volume ratio 3-6 of haw juice and resin: 1; Weak basic anion exchange resin after the adding activation carries out specific adsorption, combination, filtering separation with 35-45 rev/min of continuously stirring 2-3h, obtains total acid and reduces to the Sucus Crataegi below the 8g/L;

(3) Sucus Crataegi is added 60-100ppm SO ₂, insert the 0.5-1.0g/L wine active dry yeast, adopt and mend sugared technology in batches, 15-20 ℃ fermented 15-20 days, and made Hawthorn Fruit Wine;

(4) Hawthorn Fruit Wine is transferred to the vinegar base that alcoholic strength is 4-6%V/V, inoculation stench bacillus aceticus, 30-35 ℃ of aerobic culture 65-75h after sterilization, the filtration, promptly obtains haw fruit vinegar;

Mend sugared technology in the said step (3) for adding sugar at twice in batches, when fermentation begins to allocate, add for the first time, do not add remaining sugar when having the great amount of bubbles generation again when fermentation for the second time according to the alcoholic strength of Hawthorn Fruit Wine of design;

The index of the haw fruit vinegar that fermentation obtains in the said step (4) is: with acetometer, and total acid 4.5-5.4%, ethanol≤0.3%, flavones content are 120-125mg/L.