CN104621651A - Method for preparing fig vinegar beverage by using multi-strain mixed fermentation - Google Patents

Abstract

The invention discloses a method for preparing fig vinegar beverage by using multi-strain mixed fermentation, which consists of the following steps: 1) material preparation: selecting ripe figs, removing rotten fruits and moth-eaten fruits, crushing and protecting the color to obtain figs Fruit pulp; 2) enzymatic hydrolysis; 3) yeast and lactic acid bacteria fermentation; 4) acetic acid fermentation; 5) filtration; 6) blending and sterilization to obtain fig vinegar beverage. The invention adopts multi-strain mixed fermentation to improve the flavor of the product while maintaining the nutritional components of the fig, and the product is sweet and sour, pure in color, rich in nutrition, long aftertaste, and has the unique fruity aroma of the fig. The preparation method of the invention is simple and feasible in operation, and has great significance for improving the deep processing level of figs, prolonging the industrial chain, and increasing the economic and social benefits of the fig industry.

Description

A method for preparing fig vinegar beverage by using multi-strain mixed fermentation

Technical Fields

The invention belongs to the field of beverage preparation, and in particular relates to a preparation technology of fig beverage.

Background technique

Fig is a kind of fruit with a large yield in my country, which is used both as medicine and food, and has high nutritional value. Fresh fruit is not only rich in functional polysaccharides, amino acids and other substances, but also a variety of lipase, starch glucoamylase, superoxide dismutase (SOD), etc., which have the functions of nourishing the lungs and relieving cough, strengthening the stomach and clearing the intestines, reducing swelling and detoxification, and strengthening the body. Immunity and inhibition of a variety of tumor effects. Figs have a short harvest season and are not durable for storage. Currently, they are mainly consumed as fruit, which is not conducive to the improvement of the level of deep processing of figs and the extension of the industrial chain, and affects the development of the fig industry.

Acetic acid bacteria drink is a drink that uses microorganisms such as yeast and acetic acid bacteria to fully ferment plant juice. Using figs to prepare fruit vinegar can not only regulate the acid-base balance in the blood, and promote the body's absorption of nutrients in food, but also the volatile organic acids and amino acids in vinegar can stimulate the brain nerves of people, inhibit and reduce the aging process. oxide formation. And it can also absorb the rich nutrients in figs

After retrieving Chinese Patent No. CN 103897975 A "Pre-liquid and then solid pouring type fig vinegar and its preparation process", a preparation method of fig vinegar has been published. Using fig as raw material, it goes through the pre-fermentation treatment stage, wine fermentation treatment stage, vinegarization A kind of fig vinegar is obtained by the preparation of six stages such as the fermentation treatment stage, the vinegar treatment stage and the clarification treatment stage. Its disadvantage is that the browning of the juice is easily caused in the fig crushing process, which affects the color of the product; the operation process is complicated and the production cycle Long, high production costs.

Contents of the invention

The purpose of the present invention is to solve the above-mentioned deficiencies in the prior art, provide a method for preparing fig vinegar beverage by using multi-strain mixed fermentation, and increase the types of fig fruit juice beverage. The fig vinegar prepared by the invention is sweet and sour, delicious, pure in color, rich in nutrition, long aftertaste, and has the unique fruity aroma of figs.

In order to solve the above technical problems, the concrete technical scheme that the present invention adopts is as follows:

A method for preparing fig vinegar beverage by multi-species mixed fermentation is characterized in that it comprises the following steps:

Step 1, material preparation: select ripe figs, remove rotten fruits and moth-eaten fruits to obtain high-quality figs; fully mix water, Vc and NaCl at a mass ratio of 100: (0.1-0.4): (0.3-0.5) to form a protective Color solution; the high-quality figs are pulverized and mixed with the color protection solution at a mass ratio of 1: (3-8) to obtain fig pulp;

Step 2, enzymatic hydrolysis: add the fig pulp into a fermenter, then add pectinase to the fermenter, add 0.3-0.5 mg of pectinase per 100 g of fig pulp, and heat the mixture at a temperature of 40-50 Enzymolysis for 2-4 hours under the conditions of ℃ and pH 2.5-4.5; fig fermentation broth is obtained;

Step 3, fermentation of yeast and lactic acid bacteria: mix yeast and lactic acid bacteria at a mass ratio of (1-3): 1, add them to the fig fermentation broth, and stand at a constant temperature of 30-45°C for 48-96 hours Afterwards, stop the fermentation to obtain fig fermentation liquid; the mass ratio of the total mass of yeast and lactic acid bacteria to the fig fermentation liquid is 0.6%-1.0%;

Step 4, acetic acid fermentation: insert acetic acid bacteria into the fig fermentation solution to carry out acetic acid fermentation, the fermentation time is 48-72h, and the fermentation temperature is 35-40°C to obtain acetic acid solution; the acetic acid bacteria and fig fermentation solution The mass ratio of liquid is 0.5%-1.0%;

Step 5, filtering: filtering the acetic acid solution with a microporous filter, the filter aperture is 0.6-1.0 microns;

Step 6, deployment and sterilization: mix water, vinegar yeast solution, sucrose, honey, and fig essence in a mass ratio of 100: (30-50): (6-10): (2-4): (0.1-0.2) The ratio is mixed evenly, then rapidly heated to 75-85° C. and maintained for 15-20 minutes to obtain the fig vinegar beverage.

In the first step: the mass ratio of water, V _c and NaCl in the color-protecting solution is preferably 100:0.3:0.4; the mass ratio of high-quality figs and color-protecting solution is preferably 1:6.

In the second step, the temperature is preferably 45°C, the pH is preferably 4.0, the time is preferably 3 hours, and the solid-liquid ratio of pectinase to fig pulp is preferably 0.4 mg:100 g.

In said step three: the inoculation ratio of yeast and lactic acid bacteria is preferably 2:1, the fermentation time is preferably 68h, and the fermentation temperature is preferably 35°C; the total mass of yeast and lactic acid bacteria is preferably 0.8% to the mass ratio of fig fermentation broth; the yeast is Angel wine and fruit wine special yeast.

In the fourth step: the mass ratio of acetic acid bacteria to fig fermentation broth is preferably 0.6%, the fermentation time is preferably 56 hours, and the fermentation temperature is preferably 38°C.

In the fifth step: filtering the fermented liquid with a microporous filter with a filter pore size of 0.8 microns.

In said step six: the mass ratio of water, fermentation liquid, sucrose, honey, and fig essence is preferably 100:40:8:3:0.15, the sterilization temperature is preferably 80° C., and the time is preferably 18 minutes. The invention has beneficial effects.

1. The present invention adopts yeast, lactic acid bacteria and acetic acid bacteria pure-bred mixed bacteria fermentation, enriches the kind of fig drink.

2. The present invention uses multi-strain mixed fermentation to optimize the effect of probiotic fermentation. The drink has pure color, rich nutrition, and long aftertaste. Detoxification, enhance the body's immunity and inhibit the role of a variety of tumors

3. The operation of the present invention is simple and feasible, is beneficial to increase the added value of figs, prolongs the industrial chain of figs, and is of great significance for farmers to generate income and increase social and economic benefits.

Detailed ways

The technical solutions of the present invention will be described in further detail below in conjunction with specific embodiments.

Example 1

1) Preparation: Select ripe figs, remove rotten fruits and moth-eaten fruits to obtain high-quality figs; add 3g Vc and 9g NaCl to 3000g water and mix thoroughly to form a color protection solution; 1000g figs and 3000g color protection solution are fully crushed and mixed Evenly obtain fig pulp;

2) Enzymolysis: adding the fig pulp into a fermenter, then adding 12 mg of pectinase into the fermenter, and enzymatically hydrolyzing it for 2 hours at a temperature of 40°C and a pH of 2.5 to obtain a fig fermentation liquid;

3) Fermentation of yeast and lactic acid bacteria: adding 12 g of yeast and lactic acid bacteria to the fig fermentation liquid, standing at a constant temperature at 30° C. for 48 hours, and then terminating the fermentation to obtain a fig fermentation liquid;

4) Acetic acid fermentation: insert 20g of acetic acid bacteria into the fig fermentation liquid to carry out acetic acid fermentation, the fermentation time is 48h, the fermentation temperature is 35°C, to obtain acetic acid liquid, the total acidity of the obtained acetic acid liquid is 12%;

5) Filtration: Filter the fig acetic acid solution with a microporous filter with a filter aperture of 0.6 micron to obtain 300 g of residue and 3650 g of fig acetic acid filtrate.

6) Blending and sterilization: Add 12166g of water, 730g of sucrose, 243.34g of honey and 12.17g of fig essence to the fig acetic acid filtrate, then rapidly heat to 75°C and keep it for 15min to obtain a fig vinegar beverage. The drink of this product has pure color, rich nutrition and long aftertaste.

Embodiment 2: 1) Preparation of materials: select ripe figs, remove rotten fruits and moth-eaten fruits to obtain high-quality figs; add 32g of Vc and 40g NaCl to 8000g of water and fully mix to form a color-protecting solution; 1000g of figs and 8000g of color-protecting The liquid is fully pulverized and mixed to obtain fig pulp;

2) Enzymolysis: add the fig pulp into a fermenter, then add 45 mg of pectinase into the fermenter, and enzymolyze it for 4 hours at a temperature of 50°C and a pH of 4.5; obtain a fig fermented liquid;

3) Saccharomycete, lactic acid bacteria fermentation: add 67.5g yeast and 22.5g lactic acid bacteria to the fig fermentation broth, leave it at a constant temperature for 96 hours under the condition of 45°C, stop the fermentation, and obtain the fig fermentation broth;

4) Acetic acid fermentation: insert 90g of acetic acid bacteria into the fig fermentation liquid to carry out acetic acid fermentation, the fermentation time is 72h, and the fermentation temperature is 40°C to obtain acetic acid liquid; the acidity of the obtained acetic acid liquid is 10%;

5) Filtration: The acetic acid solution was filtered with a microporous filter with a filter aperture of 1.0 micron to obtain 280 g of wet residue and 8720 g of fig acetic acid filtrate;

6) Blending and sterilization: Add 17440g water, 1744g sucrose, 697.6g honey and 34.88g fig essence to the fig acetic acid filtrate, then rapidly heat to 75°C and keep it for 15min to obtain a fig vinegar drink. The drink of this product has pure color, rich nutrition and long aftertaste.

Example 3:

1) Preparation: select ripe figs, remove rotten fruits and moth-eaten fruits to obtain high-quality figs; add 18gVc and 24gNaCl to 6000g water and mix thoroughly to form a color protection solution; mix 1000g figs with 6000g color protection solution to obtain fig pulp;

2) Enzymolysis: adding the fig pulp into a fermenter, then adding 28 mg of pectinase into the fermenter, and enzymatically hydrolyzing it for 3 hours at a temperature of 45°C and a pH of 4.0 to obtain a fig fermented liquid;

3) Fermentation of yeast and lactic acid bacteria: add 37.34g of yeast and 18.66g of lactic acid bacteria to the fig fermentation liquid, and after standing at a constant temperature at 35°C for 68 hours, stop the fermentation to obtain a fig fermentation liquid;

4) Acetic acid fermentation: insert 42g of acetic acid bacteria into the fig fermentation liquid to carry out acetic acid fermentation, the fermentation time is 56h, and the fermentation temperature is 38°C to obtain acetic acid liquid; the acidity of the obtained acetic acid liquid is 15%.

5) Filtration: The acetic acid solution was filtered with a microporous filter with a filter aperture of 0.8 microns to obtain 275g of wet residue and 6725g of fig filtrate;

6) Blending and sterilization: Add 16812.5g water, 1345g sucrose, 504.38g honey and 25.21g fig essence to the fig acetic acid filtrate, then rapidly heat to 75°C and keep it for 15min to obtain a fig vinegar beverage. The drink of this product has pure color, rich nutrition and long aftertaste.

Claims (7)

1. a kind of method that utilizes multi-species mixed fermentation to prepare fig vinegar beverage, it is characterized in that comprising the following steps: Step 1, material preparation: select ripe figs, remove rotten fruits and moth-eaten fruits to obtain high-quality figs; fully mix water, Vc and NaCl at a mass ratio of 100: (0.1-0.4): (0.3-0.5) to form a protective Color solution; the high-quality figs are pulverized and mixed with the color protection solution at a mass ratio of 1: (3-8) to obtain fig pulp; Step 2, enzymatic hydrolysis: add the fig pulp into a fermenter, then add pectinase to the fermenter, add 0.3-0.5 mg of pectinase per 100 g of fig pulp, and heat the mixture at a temperature of 40-50 Enzymolysis for 2-4 hours under the conditions of ℃ and pH 2.5-4.5; fig fermentation broth is obtained; Step 3, fermentation of yeast and lactic acid bacteria: mix yeast and lactic acid bacteria at a mass ratio of (1-3): 1, add them to the fig fermentation broth, and stand at a constant temperature of 30-45°C for 48-96 hours Afterwards, stop the fermentation to obtain fig fermentation liquid; the mass ratio of the total mass of yeast and lactic acid bacteria to the fig fermentation liquid is 0.6%-1.0%; Step 4, acetic acid fermentation: insert acetic acid bacteria into the fig fermentation solution to carry out acetic acid fermentation, the fermentation time is 48-72h, and the fermentation temperature is 35-40°C to obtain acetic acid solution; the acetic acid bacteria and fig fermentation solution The mass ratio of liquid is 0.5%-1.0%; Step 5, filtering: filtering the acetic acid solution with a microporous filter, the filter aperture is 0.6-1.0 microns; Step 6, deployment and sterilization: mix water, vinegar yeast solution, sucrose, honey, and fig essence in a mass ratio of 100: (30-50): (6-10): (2-4): (0.1-0.2) The ratio is mixed evenly, then rapidly heated to 75-85° C. and maintained for 15-20 minutes to obtain the fig vinegar beverage. 2. A kind of preparation method utilizing multi-strain mixed fermentation to prepare fig vinegar beverage according to claim 1, is characterized in that in said step one: in the color protection solution, the mass ratio of water, _Vc and NaCl is preferably 100 :0.3:0.4; the mass ratio of high-quality figs and color-protecting solution is preferably 1:6. 3. a kind of preparation method utilizing multi-strain mixed fermentation to prepare fig vinegar beverage according to claim 1, it is characterized in that in described step 2, temperature is preferably 45 DEG C, pH is preferably 4.0, time is preferably 3h, pectinase and The solid-liquid ratio of fig pulp is preferably 0.4 mg:100g. 4. A kind of preparation method utilizing multi-species mixed fermentation to prepare fig vinegar beverage according to claim 1, characterized in that in said step 3: the inoculation ratio of yeast and lactic acid bacteria is preferably 2:1, and the fermentation time is preferably 68h , the fermentation temperature is preferably 35°C; the ratio of the total mass of yeast and lactic acid bacteria to the mass of fig fermentation broth is preferably 0.8%; the yeast is special yeast for Angel wine and fruit wine. 5. A method for preparing functional beverages fermented by fig lactic acid mixed bacteria according to claim 1, characterized in that in step 4: the mass ratio of acetic acid bacteria to fig fermentation liquid is preferably 0.6%, and the fermentation time is preferably 56h, The fermentation temperature is preferably 38°C, and the acetic acid bacteria used are Shanghai Jiamin Acetobacter. 6. A method for preparing functional beverages fermented by fig lactic acid mixed bacteria according to claim 1, characterized in that in step five: filtering the fermented liquid with a microporous filter with a filter aperture of 0.8 microns . 7. a kind of preparation method utilizing fig lactic acid mixed bacteria fermented functional beverage according to claim 1, is characterized in that in described step 6: the mass ratio of water, fermented liquor, sucrose, honey, fig essence is preferably 100: 40:8:3:0.15, the sterilization temperature is preferably 80°C, and the sterilization time is preferably 18 minutes.