CN102919938B - Roxburgh rose vinegar beverage and preparation method thereof - Google Patents
Roxburgh rose vinegar beverage and preparation method thereof Download PDFInfo
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- CN102919938B CN102919938B CN201210424200.0A CN201210424200A CN102919938B CN 102919938 B CN102919938 B CN 102919938B CN 201210424200 A CN201210424200 A CN 201210424200A CN 102919938 B CN102919938 B CN 102919938B
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Abstract
The invention discloses a roxburgh rose vinegar beverage and a preparation method thereof. The roxburgh rose vinegar beverage is a liquid beverage which is prepared by fermenting the following components in parts by weight: 10 to 50 parts of roxburgh rose dregs, 1 to 5 parts of roxburgh rose fruits and/or 4 to 8 parts of roxburgh rose juice. According to the preparation method, the roxburgh rose dregs are used as the main raw material, and a small amount of roxburgh rose fruits and/or roxburgh rose juice is used to prepare the roxburgh rose vinegar beverage; the preparation process mainly comprises the steps of alcohol fermentation, acetic fermentation, filtration, dilution and seasoning; and compared with a product of the prior art, the prepared roxburgh rose vinegar beverage is rich in nutrient components and genuine in flavor, keeps the unique flavor of roxburgh roses, is convenient and easy to produce, and is lower in cost and easier for industrial mass production. Moreover, the roxburgh rose vinegar beverage is prepared from the commonly discarded roxburgh rose dregs as the main raw material, thus having great significance for comprehensive development and full utilization of the roxburgh roses; and the utilization ratio of the roxburgh roses and the generated economic benefit are far higher than those of the prior art.
Description
Technical field
The present invention relates to a kind of Roxburgh rose vinegar beverage and preparation method thereof, belong to beverage production technology field.
Background technology
The thorn pear rose family perennial machaka, China's special product, main product in Guizhou, the ground such as Sichuan, Guangxi, Hubei, Tibet, moved northward in recent years Henan and planted successfully.Rosa roxburghii height of tree 1.5-2.5 rice, tree crown 1-1.5 rice, tree body is brown, rudiment mid-March, cauline leaf is in great numbers, and limb edge plumage splits, and the close raw acupuncture in the back side, grows thickly strong with branchiness, whole body lunge, thorn is to being born in Ye Zhi stem.4-8 month branch is alternately bloomed, and flower is similar with Chinese rose, and Hua Jing 6-7 centimetre has pink, purplish red, yellow, whitely etc. according to the different patterns of kind, bear fruit July, and late August starts maturation.Ripening fruits is golden yellow, is flat ball-type (like lantern), the faint yellow spinule of close life, and diameter 2-4 centimetre, can eat raw, has strong fragrance, and pulp matter is crisp, and slightly acerbity can be processed fruit juice, makes food, and drying can be soaked when tea-drinking use.
Rosa roxburghii nutrition is abundant, and vitamin C, citrin (rutin) and superoxide dismutase (being called for short SOD) all fruit in the Xiong Guan world has the titles of three chloroazotic acid fruits.Particularly vitamin C, 3500 milligrams of 100 grams of fresh fruit Vitamin C contents, are equivalent to 500 times of apple, 100 times of oranges and tangerines, 600 times of grape, 200 times of pears, 10 times of Kiwi berry.100 grams of Rosa roxburghii fresh fruits contain 2100 unit of activity of superoxide dismutase, 2900 milligrams of citrins (E), and Rosa roxburghii also contains iron, selenium, zinc, carrotene etc.The protein content of Rosa roxburghii is 15.6%, contains 14 seed amino acids, and wherein 5 kinds is that human body can not synthesize and necessary.
Because of the health properties of Rosa roxburghii good, China takes much count of its exploitation, Cili Juice, inspissated juice, Rosa roxburghii jam, Rosa roxburghii fruit, Rosa roxburghii preserved fruit, thorn pear wine, Xiang Bin, can, the fragrant fruit of Rosa roxburghii etc. have been developed at present in south, product is except the ground such as Beijing, Shanghai, Wuhan, Shenzhen are in great demand, also export to the states such as the U.S., Canada, Singapore, Japan, very popular.
CN102586069 discloses a kind of Roxburgh rose vinegar and production method thereof, is take Rosa roxburghii as major ingredient, take glutinous rice and 50 kinds of Chinese herbal medicines as auxiliary material, and the liquid form product that common fermentation is made.CN101380130 discloses a kind of preparation method of Roxburgh rose vinegar beverage, comprises the steps: (1) enzyme processing: in Cili Juice, add antioxidant, mix, then add pectase to mix to carry out enzyme processing; (2) alcoholic fermentation: adjust total pol, sterilizing, inoculates into preactivated Active Dry Yeast and carry out alcoholic fermentation; (3) acetic fermentation: after alcoholic fermentation, inoculate into preactivated acetic acid bacteria suspension, carry out acetic fermentation; (4) processing of clarifying, remove astringent taste: with the clarification of gelatin tannin method, remove astringent taste, filter, to obtain final product; The raw material of the method is Cili Juice, sport technique segment more loaded down with trivial details (comprising anti-oxidant, enzyme processing, alcoholic fermentation, acetic fermentation, the processing of clarifying, remove astringent taste), and production cost is higher, and industrialization difficulty is larger.In addition, Cheng Yuan etc. are take Rosa roxburghii slag as raw material, and preparation chicken, pig and goat are raised; Miao Jie is take Rosa roxburghii slag, rice and wheat bran as raw material, brew a kind of health-care nutritive local flavor fruit vinegar; Yang Sheng Ao, take Cili Juice as raw material, is studied the production technology of Roxburgh rose vinegar; For Wang Suilou etc., corn, wheat bran, peanut shell, Rosa roxburghii slag etc. are raw material, have made a kind of high-quality vinegar.
At present to the processing and utilization of Rosa roxburghii to produce thorn pear wine as main, but the waste residue of many producers after Rosa roxburghii is squeezed the juice abandoned in vain.China is Rosa roxburghii resource big country, and there is wild or artificial cultivation various places, simultaneously also in the ascendant to the exploitation of the products such as roxburgh rose beverage, but the comprehensive utilization of a large amount of Rosa roxburghii waste residues is not yet drawn attention.
Summary of the invention
The object of the invention is to: a kind of Roxburgh rose vinegar beverage and preparation method thereof is provided.The present invention is take Rosa roxburghii slag as primary raw material, a small amount of Single Roxburgh Rose Fruit and/or Cili Juice are auxiliary material, and the production technology of Roxburgh rose vinegar beverage is studied, a kind of good Roxburgh rose vinegar beverage production technology is provided, for the comprehensive utilization of Rosa roxburghii slag provides a kind of new way, overcome the defect of existing Rosa roxburghii slag Application and Development technology scarcity, the low utilization of resources, made the comprehensive utilization technique of Rosa roxburghii more perfect, science.
Technical scheme of the present invention: a kind of Roxburgh rose vinegar beverage, to calculate by weight, it is with Rosa roxburghii slag 10-50 part and Single Roxburgh Rose Fruit 1-5 part and/or the common liquid beverage that ferments and make of Cili Juice 4-8 part.
Calculate by weight, preferred Roxburgh rose vinegar beverage is made with 5 parts of Single Roxburgh Rose Fruits or 6 parts of common fermentations of Cili Juice with 50 parts of Rosa roxburghii slags; Or make with 3 parts of 50 parts of Rosa roxburghii slags and Single Roxburgh Rose Fruits and 4 parts of common fermentations of Cili Juice.
The preparation method of Roxburgh rose vinegar beverage comprises the following steps as mentioned above:
The first step: Rosa roxburghii slag is mixed in proportion with Single Roxburgh Rose Fruit and/or Cili Juice, for subsequent use;
Second step: alcoholic fermentation: mixture is put into fermentation vat, add the water of 3-10 times of weight, use sucrose sugar addition, add the wine active dry yeast of mixture weight 0.3%-1%, mix, stir fermentation 6-10 days, filter, obtain thorn pear wine;
The 3rd step: the preparation of acetic fermentation strain liquid:
(1) preparation of bacterium culture medium
Medium component: solid medium is pressed 10wt% glucose, 2wt% calcium carbonate, 1wt% yeast extract, the preparation of 1.5wt% agar, adds distilled water to mix; The liquid that spreads cultivation is the Rosa roxburghii distiller's wort of 4～5 ° of alcoholic strengths;
(2) spreading cultivation of bacterial classification
Actication of culture: get in proportion each composition of solid medium, add water to 100mL and dissolve, be sub-packed in 10mL test tube, every pipe 6mL, cotton clogs the mouth of pipe, uses linear system jail, brown paper parcel, puts into autoclave, exhaust while being heated to pressure indication 49kPa, repeat sterilizing once, and keep the pressure 20min of 98kPa, cut off the electricity supply, after pressure is designated as zero, open exhaust, take out test tube, tiltedly put solid medium, cooled and solidified is for subsequent use; With uviol lamp, sterilized after half an hour in sterilizing chamber, on aseptic operating platform, inoculate, after inoculation, fill in rapidly cotton balls, put into constant incubator and cultivate after 24h, enter next stage and cultivate;
Bacterial classification one-level is cultivated: the liquid that will spread cultivation is sub-packed in 500mL triangular flask, every bottle of 100mL, inoculate activated spawn with oese, after inoculation three rings, with 8 layers of gauze sealing bottleneck, put into constant-temperature shaking incubator and cultivate 5～6 days, when seed liquor total acidity reaches 1.5%～2.0%, take out as subordinate's nutrient solution;
The secondary of bacterial classification is cultivated: to the Rosa roxburghii distiller's wort that adds 200-300mL in the fermentation tank of volume > 500mL, access one-level nutrient solution, ferments while reaching 1.5%～2.0% equally to seed liquor total acidity, takes out as acetic fermentation strain liquid;
The 4th step: acetic fermentation:
In the thorn pear wine making to second step, add the acetic fermentation strain liquid of thorn pear wine volume 6%-12%, fermentation 7-15 days, filters filtrate for later use;
The 5th step: seasoning:
The 4th step gained filtrate, with 3-10 times of volume of distilled water diluting, is added to appropriate rock sugar seasoning; Add again appropriate anticorrisive agent, mix, filter, bottling, sterilizing, obtains Roxburgh rose vinegar beverage.
In preceding method, stir described in second step as timing agitation, stirred once the CO that fermentation is produced every 2-3 hour
2fully discharge; The alcoholic strength of the prepared thorn pear wine of second step is 4～7 °; When described in the 3rd step, bacterial classification one-level is cultivated, in constant-temperature shaking incubator, cultivation temperature is 30 ℃, frequency of oscillation 120r/min; Ventilation (being fermentating liquid volume: air quantity) described in the 3rd step in bacterial classification secondary cultivation process is 1: 0.1; While fermentation described in the 4th step, the addition of acetic fermentation strain liquid is preferably the 8%-10% of thorn pear wine volume; Described in the 4th step, fermentation temperature is 30-32 ℃.
At present, on market, be mainly to produce thorn pear wine with Single Roxburgh Rose Fruit, Cili Juice to the processing and utilization of Rosa roxburghii.The total main chemical compositions of Single Roxburgh Rose Fruit and Cili Juice is vitamins, superoxide dismutase (SOD), carrotene and zinc, manganese, copper, iron, strontium, selenium etc., and Rosa roxburghii slag the inside is except containing a small amount of vitamin compound, mainly contain a large amount of flavone compounds.If produce thorn pear wine with Rosa roxburghii slag, its output is very low, and economic benefit is not high, and in Rosa roxburghii slag, contained flavone compound is just in time suitable for the production of Roxburgh rose vinegar.Therefore, if Rosa roxburghii is used for producing Roxburgh rose vinegar for the production of the Rosa roxburghii slag producing after thorn pear wine, not only can be comprehensively, make full use of nutritious Rosa roxburghii resource, enrich the converted products kind of Rosa roxburghii, and its raw materials for production are abundant, with low cost, can effectively promote the comprehensive utilization of discarded object.
In order to ensure the zymotechnique science of Roxburgh rose vinegar beverage of the present invention, rationally, inventor has carried out corresponding experimental study and screening, is just determined technical scheme of the present invention.Specific experiment thes contents are as follows:
1. instrument and reagent
1.1 instrument
Triangular flask, test tube (band tampon), tool plug test tube, pipette, graduated cylinder, beaker, reagent bottle, volumetric flask, centrifuge tube, juice extractor, incubator, autoclave, electronic balance, platform balance, electric heating constant-temperature blowing drying box, water-bath, ultraviolet-uisible spectrophotometer, PHS-3C+ acidometer (pH accurate 0.01), acid base titration pipe, condenser pipe, refrigerator-freezer, oese, alcolhol burner, portable autoclave sterilizer, constant incubator, isothermal vibration device, aseptic operating platform etc.
1.2 reagent
Glucose active dry yeast, acetic acid bacteria, gelatin, glucose, yeast extract, calcium carbonate, agar, glucose, calcium carbonate, yeast extract, agar, hydrochloric acid, NaOH, Rosa roxburghii slag, Single Roxburgh Rose Fruit, Cili Juice.
2. method and result
2.1 Rosa roxburghii slag alcoholic fermentations
2.1.1 technological process
The a small amount of Single Roxburgh Rose Fruit of Rosa roxburghii slag → add and/or Cili Juice → add suitable quantity of water → with saccharomycete → main fermentation → filtration Rosa roxburghii slag → thorn pear wine (also making distiller's wort) of sucrose sugar addition → access activation.
2.1.2 operating process
The pre-treatment of Rosa roxburghii: the ripe fruit of Grossularia burejensis Berger of gathering, reject after the impurity such as Rosa roxburghii blade, branch, with clear water cleaning, be filtered dry, to squeeze the juice with juice extractor, Rosa roxburghii slag is placed in the dry environment ventilating, for subsequent use.
Inoculation fermentation: take Rosa roxburghii slag and a small amount of Single Roxburgh Rose Fruit and/or Cili Juice, mix, put into fermentation tank, add the pure water of 7 times of weight, use sucrose sugar addition, add saccharomycete, bacterial classification consumption is mixture weight 0.3%, mix, stirred every 2-3 hour, the CO that fermentation is produced
2fully discharge, approximately ferment after 7 days, filter, obtain alcoholic strength and be the thorn pear wine of 4～7 °, simultaneously as the distiller's wort of follow-up fermentation.
The acetic fermentation of 2.2 Rosa roxburghii slags
2.2.1 technological process
Rosa roxburghii distiller's wort → access acetic acid bacteria strain → acetic fermentation → mensuration total acid content → filtration bottling → sterilizing test → Roxburgh rose vinegar beverage
2.2.2 the preparation of bacterium culture medium
Medium component: solid medium is pressed 10wt% glucose, 2wt% calcium carbonate, 1wt% yeast extract, the preparation of 1.5wt% agar, adds distilled water to mix; The liquid that spreads cultivation is the Rosa roxburghii distiller's wort of 4～5 ° of alcoholic strengths.
2.2.3 spreading cultivation of bacterial classification
Actication of culture: get in proportion each composition of solid medium, add water to 100mL and dissolve, be sub-packed in 10mL test tube, every pipe 6mL, cotton clogs the mouth of pipe, uses linear system jail, brown paper parcel, puts into autoclave, exhaust while being heated to pressure indication 49kPa, repeat sterilizing once, and after keeping the pressure 20min of 98kPa, cut off the electricity supply, after pressure is designated as zero, open exhaust, take out test tube, tiltedly put solid medium, cooled and solidified is for subsequent use; With uviol lamp, sterilized after half an hour in sterilizing chamber, on aseptic operating platform, inoculate (transfer needle is equal calcination before and after inoculating) at every turn, after inoculation, fill in rapidly cotton balls, put into constant incubator and cultivate after 24h, enter next stage and cultivate.
Bacterial classification one-level is cultivated: the liquid that will spread cultivation is sub-packed in 500mL triangular flask, every bottle of 100mL, inoculate activated spawn with oese, inoculate after three rings, with 8 layers of gauzes sealing bottleneck, putting into constant-temperature shaking incubator cultivates, 30 ℃ of temperature, frequency 120r/min, cultivates approximately 5～6 days, when seed liquor total acidity reaches 1.5%～2.0%, take out as subordinate's nutrient solution.
The secondary of bacterial classification is cultivated: to the Rosa roxburghii distiller's wort that adds 200-300mL in the fermentation tank of larger volume (> 500mL), access one-level nutrient solution, ventilation 1:0.1, ferments while reaching 1.5%～2.0% equally to seed liquor total acidity, takes out as acetic fermentation strain liquid.
Single factor of 2.3 zymotechniques is investigated
2.3.1 the investigation of fermentation time
In 200mL thorn pear wine, add after 10% acetic fermentation strain liquid, the method spreading cultivation with bacterial classification is carried out acetic fermentation, and every a period of time, the total acidity of zymotic fluid is measured, total acidity/(g/100mL) is with the result of variations of fermentation time/d as shown in Figure 1.
As can be seen from Figure 1, acidity maximum is about 2.5g/100mL, and fermentation time reaches after 9d, and acidity reaches balance, therefore selection fermentation time is 9d.
2.3.2 the investigation of thorn pear wine raw spirit precision
Selecting alcoholic strength is that the Rosa roxburghii distiller's wort of 4,5,6,7,8,9,10,11 ° is as investigation level.
As can be seen from Figure 2, after the Rosa roxburghii distiller's wort fermentation of approximately 5 °, the acidity of zymotic fluid is higher, therefore select the distiller's wort fermentation of 5 °.
The orthogonal optimization experiment of 2.4 acetic fermentations
2.4.1 factor and level
The principal element that affects acetic fermentation process has fermentation time/d, bacterial classification addition/%, thorn pear wine alcoholic strength, and this experiment adopts L9 (3
4) Orthogonal Experiment and Design (in table 1), take total acidity/(g/100mL) as index, the horizontal parameter of its technique is carried out preferably.
Table 1 L
9(3
4) orthogonal test factor level table
2.4.2 experimental technique
Test by Orthogonal Experiment and Design 1-9 condition, survey its total acid (with Acetometer) by GBT 12456-2008 " assay method of total acid in food ".
2.4.3 orthogonal experiments analysis
Table 2 orthogonal test table
The variance analysis of table 3 total acid content
| Difference source | SS | The free degree | Variation is side all | Statistic F | Conspicuousness |
| A | 0.010 | 2 | 1.000 | 19.000 | |
| B | 0.125 | 2 | 12.500 | 19.000 | |
| C | 0.021 | 2 | 2.100 | 19.000 | |
| Amount to | 0.156 | 2 |
Obtain from orthogonal experiment data, optimal conditions is: A
2b
1c
2, that is: fermentation time is 9 days, bacterial classification addition 8%, and distiller's wort alcoholic strength is 4.5 °.
2.4.4 the fermentation of Roxburgh rose vinegar
Test according to orthogonal optimization experimental technique, ventilation 1:0.1, after fermentation ends, adopts the sterilizing of bus sterilization.
2.4.5 the preparation of Roxburgh rose vinegar beverage
According to sense organ taste, investigate the consumption of rock sugar, anticorrisive agent etc., make Roxburgh rose vinegar beverage tasty and refreshing, nutrition.
2.5 assay method
2.5.1 the mensuration of zymotic fluid total acid
Pressing the assay method of total acid in GBT 12456-2008 food measures.
2.5.2 the mensuration of zymotic fluid total reducing sugar
Total reducing sugar in food typically refers to the sugar (glucose, fructose, lactose, maltose etc.) with reproducibility and the total amount that can be hydrolyzed to the sucrose of reductive monosaccharide under condition determination.The assay method of reduced sugar mainly contains: direct titrimetric method, permanganimetric method, Sa Shi (Somogyi-Nelson) method, iodimetric titration etc.
This experiment adopts arsenic molybdic acid reagent colorimetric estimation (GB 18187-2000).
2.5.3 the mensuration of zymotic fluid alcoholic strength
After distillation, alcohol meter method is directly measured or with gas chromatograph, adopts gas chromatography determination (GB/T 22099-2008).
Compared with prior art, the present invention, take Rosa roxburghii slag as primary raw material, is aided with a small amount of Single Roxburgh Rose Fruit and/or Cili Juice and prepares Roxburgh rose vinegar beverage, and preparation technology mainly comprises alcoholic fermentation and acetic fermentation, then filters, dilutes seasoning; Thereby the present invention has the following advantages:
1. on the one hand by the application of this technology, this traditional waste residue of Rosa roxburghii slag is developed and utilized, promote Rosa roxburghii superior resources to be converted into more fully economic worth; On the other hand, do not add other Chinese medicine or non-homology auxiliary material in this drink formula, relatively other products, can keep the exclusive local flavor of Rosa roxburghii and nutritional labeling better, more by consumer is accepted and like.
2. the prepared beverage of the present invention is pure natural, green health product completely, does not add any organic substance or additive, more useful to health.
3. the preparation technology of Roxburgh rose vinegar of the present invention has method and easy and simple to handle (core process link only need be carried out fermenting twice, first prepare thorn pear wine through alcoholic fermentation, make Roxburgh rose vinegar beverage through acetic fermentation again), process stabilizing, production cost is lower, and (Rosa roxburghii slag cost of material is cheap on the one hand, belongs to waste recovery utilization; Its preparation technology is easy on the other hand, and without adding other component substances), be suitable for the features such as industrialized production.
To sum up, Roxburgh rose vinegar beverage provided by the present invention is compared with prior art products, and not only nutritional labeling is abundant, and its local flavor is purer, has kept the peculiar taste of Rosa roxburghii, and production operation is easier, and cost is lower, is easier to industrialized production.In addition, the present invention is take the Rosa roxburghii slag that conventionally goes out of use as primary raw material, comprehensive exploitation to Rosa roxburghii, makes full use of significantly, and the utilization rate to Rosa roxburghii and the economic benefit producing are far away higher than prior art.
Accompanying drawing explanation
Fig. 1 is the change curve of acetic fermentation process acidity with fermentation time;
Fig. 2 is the change curve of acetic fermentation process acidity with thorn pear wine raw spirit precision.
The specific embodiment
Embodiment 1: prepare according to the following steps Roxburgh rose vinegar beverage:
The first step: take Rosa roxburghii slag 500g, Single Roxburgh Rose Fruit 50g and mix, for subsequent use.
Second step: alcoholic fermentation: mixture is put into fermentation vat, add the water of 6 times of weight, use sucrose sugar addition, add the wine active dry yeast of mixture weight 0.5%, mix, regularly stir (every 3 hours), the CO that fermentation is produced
2fully discharge, ferment after 7 days, filtration, obtains alcoholic strength and is the thorn pear wine of 5 °.
The 3rd step: the preparation of acetic fermentation strain liquid:
(1) preparation of bacterium culture medium
Medium component: solid medium is pressed 10wt% glucose, 2wt% calcium carbonate, 1wt% yeast extract, the preparation of 1.5wt% agar, adds distilled water to mix; The liquid that spreads cultivation is the Rosa roxburghii distiller's wort of 5 ° of alcoholic strengths.
(2) spreading cultivation of bacterial classification
Actication of culture: get in proportion each composition of solid medium, add water to 100mL and dissolve, be sub-packed in 10mL test tube, every pipe 6mL, cotton clogs the mouth of pipe, uses linear system jail, brown paper parcel, puts into autoclave, exhaust while being heated to pressure indication 49kPa, repeat sterilizing once, and keep the pressure 20min of 98kPa, cut off the electricity supply, after pressure is designated as zero, open exhaust, take out test tube, tiltedly put solid medium, cooled and solidified is for subsequent use; With uviol lamp, sterilized after half an hour in sterilizing chamber, on aseptic operating platform, inoculate (transfer needle is equal calcination before and after inoculating) at every turn, after inoculation, fill in rapidly cotton balls, put into constant incubator and cultivate after 24h, enter next stage and cultivate.
Bacterial classification one-level is cultivated: the liquid that will spread cultivation is sub-packed in 500mL triangular flask, every bottle of 100mL, inoculate activated spawn with oese, inoculate after three rings, with 8 layers of gauzes sealing bottleneck, putting into constant-temperature shaking incubator cultivates, 30 ℃ of temperature, frequency of oscillation 120r/min, cultivates approximately 5～6 days, when seed liquor total acidity reaches 1.5%～2.0%, take out as subordinate's nutrient solution.
The secondary of bacterial classification is cultivated: to the Rosa roxburghii distiller's wort that adds 200mL in the fermentation tank of volume > 500mL, access one-level nutrient solution, ventilation (being fermentating liquid volume: air quantity) 1: 0.1, ferment while reaching 1.5%～2.0% equally to seed liquor total acidity, take out as acetic fermentation strain liquid.
The 4th step: acetic fermentation:
In the thorn pear wine making to second step, add the acetic fermentation strain liquid of thorn pear wine volume 8%, 30-32 ℃ ferments 9 days, filters filtrate for later use.
The 5th step: seasoning:
Above-mentioned the 4th step gained filtrate, with 6 times of volumes of distilled water diluting, is added to appropriate rock sugar seasoning; Add again appropriate anticorrisive agent, mix, filter, bottling, sterilizing, obtains Roxburgh rose vinegar beverage.
Embodiment 2: prepare according to the following steps Roxburgh rose vinegar beverage:
The first step: take Rosa roxburghii slag 500g, Cili Juice 60g and mix, for subsequent use;
Second step: alcoholic fermentation: mixture is put into fermentation vat, add the water of 7 times of weight, use sucrose sugar addition, add the wine active dry yeast of mixture weight 0.4%, mix, regularly stir (every 2.5 hours), the CO that fermentation is produced
2fully discharge, ferment after 8 days, filtration, obtains alcoholic strength and is the thorn pear wine of 4 °.
The 3rd step: the preparation of acetic fermentation strain liquid:
(1) preparation of bacterium culture medium
Medium component: by weight percentage, solid medium, by 10% glucose, 2% calcium carbonate, 1% yeast extract, 1.5% agar preparation, adds distilled water to mix; The liquid that spreads cultivation is the Rosa roxburghii distiller's wort of 4 ° of alcoholic strengths.
(2) spreading cultivation of bacterial classification
Actication of culture: get in proportion each composition of solid medium, add water to 100mL and dissolve, be sub-packed in 10mL test tube, every pipe 6mL, cotton clogs the mouth of pipe, uses linear system jail, brown paper parcel, puts into autoclave, exhaust while being heated to pressure indication 49kPa, repeat sterilizing once, and keep the pressure 20min of 98kPa, cut off the electricity supply, after pressure is designated as zero, open exhaust, take out test tube, tiltedly put solid medium, cooled and solidified is for subsequent use; With uviol lamp, sterilized after half an hour in sterilizing chamber, on aseptic operating platform, inoculate (transfer needle is equal calcination before and after inoculating) at every turn, after inoculation, fill in rapidly cotton balls, put into constant incubator and cultivate after 24h, enter next stage and cultivate.
Bacterial classification one-level is cultivated: the liquid that will spread cultivation is sub-packed in 500mL triangular flask, every bottle of 100mL, inoculate activated spawn with oese, inoculate after three rings, with 8 layers of gauzes sealing bottleneck, putting into constant-temperature shaking incubator cultivates, 30 ℃ of temperature, frequency 120r/min, cultivates approximately 5～6 days, when seed liquor total acidity reaches 1.5%～2.0%, take out as subordinate's nutrient solution.
The secondary of bacterial classification is cultivated: to the Rosa roxburghii distiller's wort that adds 300mL in the fermentation tank of volume > 500mL, access one-level nutrient solution, ventilation 1: 0.1, ferments while reaching 1.5%～2.0% equally to seed liquor total acidity, takes out as acetic fermentation strain liquid.
The 4th step: acetic fermentation:
In the thorn pear wine making to second step, add the acetic fermentation strain liquid of thorn pear wine volume 10%, 31 ℃ ferment 10 days, filter filtrate for later use.
The 5th step: seasoning:
Above-mentioned the 4th step gained filtrate, with 5 times of volumes of distilled water diluting, is added to appropriate rock sugar seasoning; Add again appropriate anticorrisive agent, mix, filter, bottling, sterilizing, obtains Roxburgh rose vinegar beverage.
Embodiment 3: prepare according to the following steps Roxburgh rose vinegar beverage:
The first step: take Rosa roxburghii slag 500g, Single Roxburgh Rose Fruit 30g, Cili Juice 40g mixing, for subsequent use;
Second step: alcoholic fermentation: mixture is put into fermentation vat, add the water of 8 times of weight, use sucrose sugar addition, add the wine active dry yeast of mixture weight 0.7%, mix, regularly stir (every 2 hours), the CO that fermentation is produced
2fully discharge, ferment after 9 days, filtration, obtains alcoholic strength and is the thorn pear wine of 4.5 °.
The 3rd step: the preparation of acetic fermentation strain liquid:
(1) preparation of bacterium culture medium
Medium component: by weight percentage, solid medium, by 10% glucose, 2% calcium carbonate, 1% yeast extract, 1.5% agar preparation, adds distilled water to mix; The liquid that spreads cultivation is the Rosa roxburghii distiller's wort of 4.5 ° of alcoholic strengths.
(2) spreading cultivation of bacterial classification
Actication of culture: get in proportion each composition of solid medium, add water to 100mL and dissolve, be sub-packed in 10mL test tube, every pipe 6mL, cotton clogs the mouth of pipe, uses linear system jail, brown paper parcel, puts into autoclave, exhaust while being heated to pressure indication 49kPa, repeat sterilizing once, and keep the pressure 20min of 98kPa, cut off the electricity supply, after pressure is designated as zero, open exhaust, take out test tube, tiltedly put solid medium, cooled and solidified is for subsequent use; With uviol lamp, sterilized after half an hour in sterilizing chamber, on aseptic operating platform, inoculate (transfer needle is equal calcination before and after inoculating) at every turn, after inoculation, fill in rapidly cotton balls, put into constant incubator and cultivate after 24h, enter next stage and cultivate.
Bacterial classification one-level is cultivated: the liquid that will spread cultivation is sub-packed in 500mL triangular flask, every bottle of 100mL, inoculate activated spawn with oese, inoculate after three rings, with 8 layers of gauzes sealing bottleneck, putting into constant-temperature shaking incubator cultivates, 30 ℃ of temperature, frequency 120r/min, cultivates approximately 5～6 days, when seed liquor total acidity reaches 1.5%～2.0%, take out as subordinate's nutrient solution.
The secondary of bacterial classification is cultivated: to the Rosa roxburghii distiller's wort that adds 250mL in the fermentation tank of volume > 500mL, access one-level nutrient solution, ventilation 1: 0.1, ferments while reaching 1.5%～2.0% equally to seed liquor total acidity, takes out as acetic fermentation strain liquid.
The 4th step: acetic fermentation:
In the thorn pear wine making to above-mentioned second step, add the acetic fermentation strain liquid of thorn pear wine volume 9%, 30-32 ℃ ferments 8 days, filters filtrate for later use.
The 5th step: seasoning:
Above-mentioned the 4th step gained filtrate, with 6 times of volumes of distilled water diluting, is added to appropriate rock sugar seasoning; Add again appropriate anticorrisive agent, mix, filter, bottling, sterilizing, obtains Roxburgh rose vinegar beverage.
Embodiment 4: prepare according to the following steps Roxburgh rose vinegar beverage:
The first step: take Rosa roxburghii slag 500g, Single Roxburgh Rose Fruit 50g, Cili Juice 45g mixing, for subsequent use;
Second step: alcoholic fermentation: mixture is put into fermentation vat, add the water of 9 times of weight, use sucrose sugar addition, the wine active dry yeast that adds mixture weight 0.9%, mixes, and stirs fermentation after 10 days, filter, obtain thorn pear wine (alcoholic strength is 4～7 °).
The 3rd step: the preparation of acetic fermentation strain liquid:
(1) preparation of bacterium culture medium
Medium component: by weight percentage, solid medium, by 10% glucose, 2% calcium carbonate, 1% yeast extract, 1.5% agar preparation, adds distilled water to mix; The liquid that spreads cultivation is the Rosa roxburghii distiller's wort of 4～5 ° of alcoholic strengths.
(2) spreading cultivation of bacterial classification
Actication of culture: get in proportion each composition of solid medium, add water to 100mL and dissolve, be sub-packed in 10mL test tube, every pipe 6mL, cotton clogs the mouth of pipe, uses linear system jail, brown paper parcel, puts into autoclave, exhaust while being heated to pressure indication 49kPa, repeat sterilizing once, and keep the pressure 20min of 98kPa, cut off the electricity supply, after pressure is designated as zero, open exhaust, take out test tube, tiltedly put solid medium, cooled and solidified is for subsequent use; With uviol lamp, sterilized after half an hour in sterilizing chamber, on aseptic operating platform, inoculate, after inoculation, fill in rapidly cotton balls, put into constant incubator and cultivate after 24h, enter next stage and cultivate.
Bacterial classification one-level is cultivated: the liquid that will spread cultivation is sub-packed in 500mL triangular flask, every bottle of 100mL, inoculate activated spawn with oese, after inoculation three rings, with 8 layers of gauze sealing bottleneck, put into constant-temperature shaking incubator and cultivate approximately 5～6 days, when seed liquor total acidity reaches 1.5%～2.0%, take out as subordinate's nutrient solution.
The secondary of bacterial classification is cultivated: to the Rosa roxburghii distiller's wort that adds 200-300mL in the fermentation tank of volume > 500mL, access one-level nutrient solution, ferments while reaching 1.5%～2.0% equally to seed liquor total acidity, takes out as acetic fermentation strain liquid.
The 4th step: acetic fermentation:
In the thorn pear wine making to above-mentioned second step, add the acetic fermentation strain liquid of thorn pear wine volume 6%, ferment 12 days, filter filtrate for later use.
The 5th step: seasoning:
Above-mentioned the 4th step gained filtrate, with 10 times of volumes of distilled water diluting, is added to rock sugar seasoning; Add again anticorrisive agent, mix, filter, bottling, sterilizing, obtains Roxburgh rose vinegar beverage.
Claims (5)
1. a preparation method for Roxburgh rose vinegar beverage, is characterized in that: comprise the following steps:
The first step: calculate by weight, 50 parts of Rosa roxburghii slags are mixed with Single Roxburgh Rose Fruit 1-5 part and/or Cili Juice 4-8 part, for subsequent use;
Second step: alcoholic fermentation: mixture is put into fermentation vat, add the water of 3-10 times of weight, use sucrose sugar addition, the wine active dry yeast that adds mixture weight 0.3%-1%, mixes, and stirs fermentation 6-10 days, filter, obtain alcoholic strength and be the thorn pear wine of 4～5 °; Described stirring is timing agitation, stirs once the CO that fermentation is produced every 2-3 hour
2fully discharge;
The 3rd step: the preparation of acetic fermentation strain liquid:
(1) preparation of bacterium culture medium
Medium component: solid medium is pressed 10wt% glucose, 2wt% calcium carbonate, 1wt% yeast extract, the preparation of 1.5wt% agar, adds distilled water to mix; The liquid that spreads cultivation is the Rosa roxburghii distiller's wort of 4～5 ° of alcoholic strengths;
(2) spreading cultivation of bacterial classification
Actication of culture: get in proportion each composition of solid medium, add water to 100mL and dissolve, be sub-packed in 10mL test tube, every pipe 6mL, cotton clogs the mouth of pipe, uses linear system jail, brown paper parcel, puts into autoclave, exhaust while being heated to pressure indication 49kPa, repeat sterilizing once, and keep the pressure 20min of 98kPa, cut off the electricity supply, after pressure is designated as zero, open exhaust, take out test tube, tiltedly put solid medium, cooled and solidified is for subsequent use; With uviol lamp, sterilized after half an hour in sterilizing chamber, on aseptic operating platform, inoculate, after inoculation, fill in rapidly cotton balls, put into constant incubator and cultivate after 24h, enter next stage and cultivate;
Bacterial classification one-level is cultivated: the liquid that will spread cultivation is sub-packed in 500mL triangular flask, every bottle of 100mL, inoculate activated spawn with oese, after inoculation three rings, with 8 layers of gauze sealing bottleneck, put into 30 ℃ of constant-temperature shaking incubators and cultivate 5～6 days, frequency of oscillation 120r/min, when seed liquor total acidity reaches 1.5%～2.0%, take out as subordinate's nutrient solution;
The secondary of bacterial classification is cultivated: to the Rosa roxburghii distiller's wort that adds 200-300mL in the fermentation tank of volume > 500mL, access one-level nutrient solution, ferments while reaching 1.5%～2.0% equally to seed liquor total acidity, takes out as acetic fermentation strain liquid;
The 4th step: acetic fermentation:
In the thorn pear wine making to second step, add the acetic fermentation strain liquid of thorn pear wine volume 8%, in 30-32 ℃ of fermentation 9 days, filter filtrate for later use;
The 5th step: seasoning:
The 4th step gained filtrate, with 5-10 times of volume of distilled water diluting, is added to appropriate rock sugar seasoning; Add again appropriate anticorrisive agent, mix, filter, bottling, sterilizing, obtains Roxburgh rose vinegar beverage.
2. the preparation method of Roxburgh rose vinegar beverage according to claim 1, is characterized in that: in the first step, 6 parts of 50 parts of Rosa roxburghii slags and 5 parts of Single Roxburgh Rose Fruits or Cili Juices are mixed.
3. the preparation method of Roxburgh rose vinegar beverage according to claim 1, is characterized in that: in the first step, 4 parts of 50 parts of Rosa roxburghii slags and 3 parts of Single Roxburgh Rose Fruits and Cili Juices are mixed.
4. according to the preparation method of Roxburgh rose vinegar beverage described in claim 1,2 or 3, it is characterized in that: the ventilation described in the 3rd step in bacterial classification secondary cultivation process is 1: 0.1.
5. adopt the Roxburgh rose vinegar beverage that in claim 1-4, described in any one, method prepares.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210424200.0A CN102919938B (en) | 2012-10-30 | 2012-10-30 | Roxburgh rose vinegar beverage and preparation method thereof |
Applications Claiming Priority (1)
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| CN104013048B (en) * | 2014-05-28 | 2015-10-21 | 河南科技大学 | A kind of preparation method of pear fruit vinegar drink |
| CN104651208A (en) * | 2015-02-04 | 2015-05-27 | 贵州海科实业发展有限公司 | Roxburgh rose seasoning vinegar and production method thereof |
| CN105212001A (en) * | 2015-10-23 | 2016-01-06 | 谢刚 | A kind of roxburgh rose vinegar beverage and preparation method thereof |
| CN105533335A (en) * | 2015-12-14 | 2016-05-04 | 新疆冠农果茸集团股份有限公司 | Fermentation-type Korla fragrant pear fruit vinegar beverage and preparation method thereof |
| CN105670899A (en) * | 2016-03-29 | 2016-06-15 | 史占彪 | Vinegar using pear juice as main material and production method of vinegar |
| CN106190700A (en) * | 2016-07-26 | 2016-12-07 | 贵州大学 | A kind of enzyme process makes the method for Fructus Rosae Normalis marc rice wine |
| CN106367293A (en) * | 2016-08-31 | 2017-02-01 | 杨洪 | Pear vinegar |
| CN106399039A (en) * | 2016-10-25 | 2017-02-15 | 巴马乾食品有限公司 | Black rice vinegar and production method thereof |
| CN106616163A (en) * | 2017-01-05 | 2017-05-10 | 哈尔滨伟平科技开发有限公司 | Fruit vinegar beverage making method |
| CN108606217A (en) * | 2018-05-21 | 2018-10-02 | 贵州黔之爱生物科技有限公司 | A kind of Rosa roxburghii Tratt composite beverage and preparation method thereof |
| CN108685002A (en) * | 2018-05-23 | 2018-10-23 | 贵州黔之爱生物科技有限公司 | A kind of Rosa roxburghii Tratt fermented beverage and preparation method thereof |
| CN108841564A (en) * | 2018-08-28 | 2018-11-20 | 贵州宏财聚农投资有限责任公司 | A kind of preparation method of Roxburgh rose vinegar |
| CN112825993B (en) * | 2021-01-22 | 2022-06-17 | 河南省纳普生物技术有限公司 | A kind of preparation method for improving the antioxidant effect of prickly pear fermented fruit drink |
| CN114231381B (en) * | 2021-12-09 | 2024-02-02 | 贵州大学 | Preparation method of mixed bacteria compound fermentation roxburgh rose fruit vinegar |
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| JP3662036B2 (en) * | 1994-07-11 | 2005-06-22 | エーザイ株式会社 | Antiviral agent and feed containing azuki bean |
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| JP2007037416A (en) * | 2005-08-01 | 2007-02-15 | Jukobi Kk | Function-enhanced supplementary food |
| CN101380130A (en) * | 2008-10-20 | 2009-03-11 | 季晓燕 | Rosa roxburghii vinegar beverage and preparation method thereof |
| CN102586069A (en) * | 2012-02-28 | 2012-07-18 | 毕节市天河酱醋厂 | Roxburgh rose vinegar and production method thereof |
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