CN104789431A - Jujube vinegar rich in gardenia yellow pigment and preparation method thereof - Google Patents
Jujube vinegar rich in gardenia yellow pigment and preparation method thereof Download PDFInfo
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- CN104789431A CN104789431A CN201510211939.7A CN201510211939A CN104789431A CN 104789431 A CN104789431 A CN 104789431A CN 201510211939 A CN201510211939 A CN 201510211939A CN 104789431 A CN104789431 A CN 104789431A
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- jujube
- cape jasmine
- gardenia yellow
- acetic bacteria
- gardenia
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- SEBIKDIMAPSUBY-ARYZWOCPSA-N Crocin Chemical compound C([C@H]1O[C@H]([C@@H]([C@@H](O)[C@@H]1O)O)OC(=O)C(C)=CC=CC(C)=C\C=C\C=C(/C)\C=C\C=C(C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO[C@H]2[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O2)O)O1)O)O[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O SEBIKDIMAPSUBY-ARYZWOCPSA-N 0.000 title claims abstract description 27
- 239000009627 gardenia yellow Substances 0.000 title claims abstract description 26
- 235000021424 Jujube vinegar Nutrition 0.000 title claims abstract description 20
- 238000002360 preparation method Methods 0.000 title claims description 7
- 239000000049 pigment Substances 0.000 title abstract description 7
- 241000894006 Bacteria Species 0.000 claims abstract description 32
- 238000000855 fermentation Methods 0.000 claims abstract description 26
- 230000004151 fermentation Effects 0.000 claims abstract description 26
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 22
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 14
- 235000012907 honey Nutrition 0.000 claims abstract description 11
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims abstract description 10
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 9
- 108010059892 Cellulase Proteins 0.000 claims abstract description 7
- 108010059820 Polygalacturonase Proteins 0.000 claims abstract description 7
- 229940106157 cellulase Drugs 0.000 claims abstract description 7
- 244000111489 Gardenia augusta Species 0.000 claims description 41
- 235000018958 Gardenia augusta Nutrition 0.000 claims description 41
- 241001247821 Ziziphus Species 0.000 claims description 40
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 27
- 239000007788 liquid Substances 0.000 claims description 21
- 239000002893 slag Substances 0.000 claims description 13
- 235000013372 meat Nutrition 0.000 claims description 9
- 238000002156 mixing Methods 0.000 claims description 9
- 239000000463 material Substances 0.000 claims description 7
- 239000000843 powder Substances 0.000 claims description 7
- 238000005119 centrifugation Methods 0.000 claims description 6
- 230000001954 sterilising effect Effects 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 238000000967 suction filtration Methods 0.000 claims description 6
- 108090000790 Enzymes Proteins 0.000 claims description 3
- 102000004190 Enzymes Human genes 0.000 claims description 3
- 230000032683 aging Effects 0.000 claims description 3
- 239000003610 charcoal Substances 0.000 claims description 3
- 238000005352 clarification Methods 0.000 claims description 3
- 230000009514 concussion Effects 0.000 claims description 3
- 238000005238 degreasing Methods 0.000 claims description 3
- 238000010790 dilution Methods 0.000 claims description 3
- 239000012895 dilution Substances 0.000 claims description 3
- 229940088598 enzyme Drugs 0.000 claims description 3
- DNJIEGIFACGWOD-UHFFFAOYSA-N ethanethiol Chemical compound CCS DNJIEGIFACGWOD-UHFFFAOYSA-N 0.000 claims description 3
- 230000003203 everyday effect Effects 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 239000003292 glue Substances 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 239000007943 implant Substances 0.000 claims description 3
- 238000002513 implantation Methods 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 230000003647 oxidation Effects 0.000 claims description 3
- 238000007254 oxidation reaction Methods 0.000 claims description 3
- 238000000746 purification Methods 0.000 claims description 3
- 239000011347 resin Substances 0.000 claims description 3
- 229920005989 resin Polymers 0.000 claims description 3
- 230000000630 rising effect Effects 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- 238000000926 separation method Methods 0.000 claims description 3
- XHFLOLLMZOTPSM-UHFFFAOYSA-M sodium;hydrogen carbonate;hydrate Chemical compound [OH-].[Na+].OC(O)=O XHFLOLLMZOTPSM-UHFFFAOYSA-M 0.000 claims description 3
- 238000009423 ventilation Methods 0.000 claims description 3
- 238000010792 warming Methods 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims 1
- 238000002791 soaking Methods 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 241000157835 Gardenia Species 0.000 abstract 3
- 235000006545 Ziziphus mauritiana Nutrition 0.000 abstract 2
- 244000126002 Ziziphus vulgaris Species 0.000 abstract 2
- 235000008529 Ziziphus vulgaris Nutrition 0.000 abstract 2
- 240000006024 Lactobacillus plantarum Species 0.000 abstract 1
- 235000013965 Lactobacillus plantarum Nutrition 0.000 abstract 1
- 108010093305 exopolygalacturonase Proteins 0.000 abstract 1
- 229940072205 lactobacillus plantarum Drugs 0.000 abstract 1
- 238000000034 method Methods 0.000 description 5
- 239000000047 product Substances 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- 244000104547 Ziziphus oenoplia Species 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 235000020095 red wine Nutrition 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- 238000005406 washing Methods 0.000 description 2
- 235000014101 wine Nutrition 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- JMGZEFIQIZZSBH-UHFFFAOYSA-N Bioquercetin Natural products CC1OC(OCC(O)C2OC(OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5)C(O)C2O)C(O)C(O)C1O JMGZEFIQIZZSBH-UHFFFAOYSA-N 0.000 description 1
- PANKHBYNKQNAHN-JTBLXSOISA-N Crocetin Natural products OC(=O)C(\C)=C/C=C/C(/C)=C\C=C\C=C(\C)/C=C/C=C(/C)C(O)=O PANKHBYNKQNAHN-JTBLXSOISA-N 0.000 description 1
- SEBIKDIMAPSUBY-JAUCNNNOSA-N Crocin Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C(=O)OC1OC(COC2OC(CO)C(O)C(O)C2O)C(O)C(O)C1O)C=CC=C(/C)C(=O)OC3OC(COC4OC(CO)C(O)C(O)C4O)C(O)C(O)C3O SEBIKDIMAPSUBY-JAUCNNNOSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000000975 bioactive effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 235000021466 carotenoid Nutrition 0.000 description 1
- PANKHBYNKQNAHN-JUMCEFIXSA-N carotenoid dicarboxylic acid Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C(=O)O)C=CC=C(/C)C(=O)O PANKHBYNKQNAHN-JUMCEFIXSA-N 0.000 description 1
- 150000001747 carotenoids Chemical class 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 230000002279 cholagogic effect Effects 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- PANKHBYNKQNAHN-MQQNZMFNSA-N crocetin Chemical compound OC(=O)C(/C)=C/C=C/C(/C)=C/C=C/C=C(\C)/C=C/C=C(\C)C(O)=O PANKHBYNKQNAHN-MQQNZMFNSA-N 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- IVTMALDHFAHOGL-UHFFFAOYSA-N eriodictyol 7-O-rutinoside Natural products OC1C(O)C(O)C(C)OC1OCC1C(O)C(O)C(O)C(OC=2C=C3C(C(C(O)=C(O3)C=3C=C(O)C(O)=CC=3)=O)=C(O)C=2)O1 IVTMALDHFAHOGL-UHFFFAOYSA-N 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 150000002213 flavones Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 208000015181 infectious disease Diseases 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000005360 mashing Methods 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 244000052769 pathogen Species 0.000 description 1
- 230000001717 pathogenic effect Effects 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- FDRQPMVGJOQVTL-UHFFFAOYSA-N quercetin rutinoside Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 FDRQPMVGJOQVTL-UHFFFAOYSA-N 0.000 description 1
- 239000001397 quillaja saponaria molina bark Substances 0.000 description 1
- 230000002787 reinforcement Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- IKGXIBQEEMLURG-BKUODXTLSA-N rutin Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@@H]1OC[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 IKGXIBQEEMLURG-BKUODXTLSA-N 0.000 description 1
- ALABRVAAKCSLSC-UHFFFAOYSA-N rutin Natural products CC1OC(OCC2OC(O)C(O)C(O)C2O)C(O)C(O)C1OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5 ALABRVAAKCSLSC-UHFFFAOYSA-N 0.000 description 1
- 235000005493 rutin Nutrition 0.000 description 1
- 229960004555 rutoside Drugs 0.000 description 1
- 229930182490 saponin Natural products 0.000 description 1
- 150000007949 saponins Chemical class 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
- C12J1/04—Vinegar; Preparation or purification thereof from alcohol
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- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Biochemistry (AREA)
- Health & Medical Sciences (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Food Science & Technology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
The invention discloses jujube vinegar rich in gardenia yellow pigment. The jujube vinegar is characterized by comprising the following components in parts by weight: 55-65 parts of dried ziziphus jujuba, 30-40 parts of gardenia, 2-5 parts of edible absolute ethanol, 2-4 parts of honey, 0.3-0.5 part of pectinase, 0.2-0.4 part of cellulase, 0.2-0.3 part of yeast, 0.15-0.25 part of lactobacillus plantarum, 0.3-0.4 part of mixed acetic bacteria, 0.3-0.4 part of kieselguhr and a proper amount of water. The gardenia fruits are firstly adopted to extract gardenia yellow pigment, gardenia residues subjected to enzymolysis, the dried ziziphus jujuba and the extracted gardenia yellow pigment are combined for yeast fermentation and acetic fermentation, and multiple bacteria are adopted for fermentation, so that on one hand, the fermentation speed is increased, on the other hand, the flavor and the taste of the jujube vinegar are enriched on the basis of the gardenia yellow pigment, and the jujube vinegar rich in gardenia yellow pigment is relatively comprehensive in function.
Description
Technical field
The invention belongs to jujube vinegar and make research field, be specifically related to a kind of jujube vinegar being rich in Gardenia Yellow and make and preparation method thereof.
Background technology
The distinctive fruits and vegetables resource of Zao Shi China and the Dominant variety shown unique characteristics.At present, people present the trend of diversification to jujube converted products, and except dry jujube, candied date, the products such as jujube vinegar, jujube wine, jujube sheet, jujube powder have also become the common product on market.Jujube is not only fragrant and sweet crisp strongly fragrant, and it is nutritious, containing abundant sugar, protein, fat, VC, VB polysaccharide, also containing multiple bioactive ingredients and multiple-microorganism, trace element and organic acid lamps such as rutin, saponin(e, flavones, amino acid, be well received by consumers.But red date processing industry deep development is inadequate at present, also there is the value really fully demonstrating red date self, and jujube is similar with other excellent fresh food, very easily softening, the wine of dehydration and caused rotting by pathogen infection after collection, not storage endurance, fresh jujube accounts for the 20%-30% of ultimate production because of the quantity of rotting to lose every year, and therefore, reinforcement jujube deep processing and comprehensive utilization thereof are current jujube processing urgent problems.
Traditional vinegar brewing is main raw material mainly with grain greatly, because these raw materials just can will ferment through liquefaction, Mashing process, will consume the grain of more than 3,000 ten thousand tons every year, and labour intensity greatly, complex process.Containing many soluble sugars in jujube, do not need liquefaction, saccharification just can directly ferment, relatively simply, saving of work and time, feedstock conversion efficiency is high for technique.Brewageing of jujube vinegar be tight to ingredient requirement, it is large to process rapid, disposable treatment capacity, may be referred to as one of optimal path of the jujube utilization of resources.
The main component of Gardenia Yellow is crocin and crocetin, it is a kind of rare water-soluble carotenoid, very easily be absorbed by the body, can vitamin A be converted in human body, the deficiency of body vitamin can be supplemented, it is a kind of nutritional type tinting material, there is health-care effect, have heat-clearing to dispel fire, cool blood cholagogic, reduce the effect of cholesterol, be a kind ofly integrate painted, nutrition, multifunctional health natural plant pigment.
Summary of the invention
The present invention is directed to the research and development demand of jujube vinegar product, provide a kind of jujube vinegar being rich in Gardenia Yellow to make and preparation method thereof.
The technical solution used in the present invention is as follows:
A kind of jujube vinegar being rich in Gardenia Yellow is made, it is characterized in that, comprise following parts by weight of component: dry Golden jujube 55-65, cape jasmine 30-40, edible straight alcohol 2-5, honey 2-4, polygalacturonase 0.3-0.5, cellulase 0.2-0.4, yeast 0.2-0.3, implantation Bacterium lacticum 0.15-0.25, mixing acetic bacteria 0.3-0.4, diatomite 0.3-0.4 and appropriate water; Described mixing acetic bacteria comprises glue acetic bacteria 0.1-0.12, stench acetic bacteria 0.08-0.1, Pasteur's acetic bacteria 0.07-0.09, black acetic bacteria 0.06-0.08 and oxidation acetic bacteria 0.08-0.1.
A kind of jujube vinegar being rich in Gardenia Yellow is made and preparation method thereof, it is characterized in that, comprises the following steps:
(1) get cape jasmine and remove rotten, moth, clean water is clean, and carry out pericarp and be separated with fruit, obtain peel of cape jasmine fruit and cape jasmine fruit, cape jasmine fruit obtains Cape Jasmine Fruit through Soxhlet degreasing; Edible ethanol is added in Cape Jasmine Fruit, and add total amount 10-12 water doubly, soak 0.5-1h under temperature 35-40 DEG C of condition, centrifugation 20-30min must obtain cape jasmine feed liquid and cape jasmine slag, and it is for subsequent use that cape jasmine feed liquid obtains Gardenia Yellow by YWD09A5 resin separation purification;
(2) get cape jasmine slag vacuum 80-90 DEG C and be dried to the 5-8% that moisture content is total content, put into ultrafine crusher middling speed and pulverize 0.5-1h, cross 100 orders, obtain cape jasmine slag ultrafine powder for subsequent use;
(3) get extra dry red wine jujube and remove rotten, moth, with sodium bicarbonate water 30-40 DEG C of stirring and washing 15-20min, pull clear water out and rinse 3-5min to clean, dilution 5-8 honey is doubly added after draining, be stirred well to honey parcel red date, put into charcoal fire baking container high temperature 130-140 DEG C of baking 10-15min, obtain semi-curing red date;
(4) obtain semi-curing red date to put into pulverizer and pulverize middling speed to pulverize 20-30min broken for jujube minced meat to jujube digested tankage, jujube underwriting is stayed complete, whizzer centrifugation 20-30min is put at jujube end together with jujube core, obtains jujube minced meat;
(5) get jujube minced meat, cape jasmine slag ultrafine powder, polygalacturonase, cellulase mix and add the water that gross weight 5-7 doubly weighs and stir, enzymolysis 2-3h under 30-35 DEG C of condition; With 8 layers of filtered through gauze zymolyte, be warming up to about 80 DEG C afterwards, go out enzyme 15min, and at 70-80 DEG C with diatomite filtration, obtain enzymolysis material;
(6) enzymolysis material is cooled to 20 DEG C, and add Gardenia Yellow, about 30 DEG C are cooled to immediately after 80 DEG C of sterilizing 3min, put into fermentor tank, access preactivated good yeast and implant Bacterium lacticum, in 31-35 DEG C of fermentation 6-8d to fermented liquid, ethanol concn is not in rising, obtains alcohol fermentation liquid;
(7) preactivated good mixing acetic bacteria will be accessed in alcohol fermentation liquid, 30-35 DEG C, ventilation 600L/h-800L/h condition bottom fermentation no longer rises to acetic acid content for 9-10 days, once, each 20min, obtains acetic acid fermentation liquid in concussion at noon every day;
(8) by acetic acid fermentation liquid constant temperature 80 DEG C heating 2min sterilizing, be cooled to 20 DEG C, add suction filtered through kieselguhr clarification 1d; Obtain suction filtration clear liquor;
(9) add salt by suction filtration clear liquor, lucifuge ageing 2.2-2.3, to obtain final product at ambient temperature.
Beneficial effect of the present invention is embodied in:
First the present invention utilizes cape jasmine fruit to extract Gardenia Yellow, Gardenia Yellow again in conjunction with the cape jasmine slag after enzymolysis and dry Golden jujube and extraction carries out yeast fermentation and acetic fermentation, adopt the way of honey parcel jujube baking, make the taste of jujube and mouthfeel more mellow, multi-strain fermentation is adopted in fermenting process, improve fermenting speed on the one hand, another fermentation enriches and the local flavor of jujube vinegar and taste on the basis of Gardenia Yellow, and the jujube vinegar effect being rich in Gardenia Yellow is more complete.
Embodiment
The jujube vinegar being rich in Gardenia Yellow described in the present embodiment is made, it is characterized in that, comprise following parts by weight of component: dry Golden jujube 60, cape jasmine 35, edible straight alcohol 3.5, honey 3, polygalacturonase 0.4, cellulase 0.3, yeast 0.25, implantation Bacterium lacticum 0.2, mixing acetic bacteria 0.35, diatomite 0.35 and appropriate water; Described mixing acetic bacteria comprises glue acetic bacteria 0.11, stench acetic bacteria 0.09, Pasteur's acetic bacteria 0.08, black acetic bacteria 0.07 and oxidation acetic bacteria 0.09.
The jujube vinegar being rich in Gardenia Yellow described in the present embodiment is made and preparation method thereof, it is characterized in that, comprises the following steps:
(1) get cape jasmine and remove rotten, moth, clean water is clean, and carry out pericarp and be separated with fruit, obtain peel of cape jasmine fruit and cape jasmine fruit, cape jasmine fruit obtains Cape Jasmine Fruit through Soxhlet degreasing; In Cape Jasmine Fruit, add edible ethanol, and add the water of total amount 11 times, soak 0.75h under temperature 38 DEG C of conditions, centrifugation 25min must obtain cape jasmine feed liquid and cape jasmine slag, and it is for subsequent use that cape jasmine feed liquid obtains Gardenia Yellow by YWD09A5 resin separation purification;
(2) get that 85 DEG C, cape jasmine slag vacuum is dried to that moisture content is total content 7%, put into ultrafine crusher middling speed and pulverize 0.75h, cross 100 orders, obtain cape jasmine slag ultrafine powder for subsequent use;
(3) get extra dry red wine jujube and remove rotten, moth, with sodium bicarbonate water 350 DEG C of stirring and washing 18min, pull clear water out and rinse 4min to clean, the honey of dilution 6 times is added after draining, be stirred well to honey parcel red date, put into charcoal fire baking container high temperature 135 DEG C of baking 12min, obtain semi-curing red date;
(4) obtain semi-curing red date to put into pulverizer and pulverize middling speed to pulverize 25min broken for jujube minced meat to jujube digested tankage, jujube underwriting is stayed complete, whizzer centrifugation 25min is put at jujube end together with jujube core, obtains jujube minced meat;
(5) get jujube minced meat, cape jasmine slag ultrafine powder, polygalacturonase, cellulase mix and add the water that gross weight 5-7 doubly weighs and stir, enzymolysis 2.5h under 33 DEG C of conditions; With 8 layers of filtered through gauze zymolyte, be warming up to about 80 DEG C afterwards, go out enzyme 15min, and at 75 DEG C with diatomite filtration, obtain enzymolysis material;
(6) enzymolysis material is cooled to 20 DEG C, and add Gardenia Yellow, about 30 DEG C are cooled to immediately after 80 DEG C of sterilizing 3min, put into fermentor tank, access preactivated good yeast and implant Bacterium lacticum, in 31-35 DEG C of fermentation 6-8d to fermented liquid, ethanol concn is not in rising, obtains alcohol fermentation liquid;
(7) preactivated good mixing acetic bacteria will be accessed in alcohol fermentation liquid, 30-35 DEG C, ventilation 600L/h-800L/h condition bottom fermentation no longer rises to acetic acid content for 9-10 days, once, each 20min, obtains acetic acid fermentation liquid in concussion at noon every day;
(8) by acetic acid fermentation liquid constant temperature 80 DEG C heating 2min sterilizing, be cooled to 20 DEG C, add suction filtered through kieselguhr clarification 1d; Obtain suction filtration clear liquor;
(9) add salt by suction filtration clear liquor, lucifuge ageing 2.2-2.3, to obtain final product at ambient temperature.
Claims (2)
1. the jujube vinegar being rich in Gardenia Yellow is made, it is characterized in that, comprise following parts by weight of component: dry Golden jujube 55-65, cape jasmine 30-40, edible straight alcohol 2-5, honey 2-4, polygalacturonase 0.3-0.5, cellulase 0.2-0.4, yeast 0.2-0.3, implantation Bacterium lacticum 0.15-0.25, mixing acetic bacteria 0.3-0.4, diatomite 0.3-0.4 and appropriate water; Described mixing acetic bacteria comprises glue acetic bacteria 0.1-0.12, stench acetic bacteria 0.08-0.1, Pasteur's acetic bacteria 0.07-0.09, black acetic bacteria 0.06-0.08 and oxidation acetic bacteria 0.08-0.1.
2. the jujube vinegar being rich in Gardenia Yellow is made and preparation method thereof, it is characterized in that, comprises the following steps:
(1) get cape jasmine and remove rotten, moth, clean water is clean, and carry out pericarp and be separated with fruit, obtain peel of cape jasmine fruit and cape jasmine fruit, cape jasmine fruit obtains Cape Jasmine Fruit through Soxhlet degreasing; Edible ethanol is added in Cape Jasmine Fruit, and add total amount 10-12 water doubly, soak 0.5-1h under temperature 35-40 DEG C of condition, centrifugation 20-30min must obtain cape jasmine feed liquid and cape jasmine slag, and it is for subsequent use that cape jasmine feed liquid obtains Gardenia Yellow by YWD09A5 resin separation purification;
(2) get cape jasmine slag vacuum 80-90 DEG C and be dried to the 5-8% that moisture content is total content, put into ultrafine crusher middling speed and pulverize 0.5-1h, cross 100 orders, obtain cape jasmine slag ultrafine powder for subsequent use;
(3) get dry Golden jujube and remove rotten, moth, with sodium bicarbonate water 30-40 DEG C of soaking and stirring cleaning 45-60min, pull clear water out and rinse 3-5min to clean, dilution 5-8 honey is doubly added after draining, be stirred well to honey parcel red date, put into charcoal fire baking container high temperature 130-140 DEG C of baking 10-15min, obtain semi-curing red date;
(4) obtain semi-curing red date to put into pulverizer and pulverize middling speed to pulverize 20-30min broken for jujube minced meat to jujube digested tankage, jujube underwriting is stayed complete, whizzer centrifugation 20-30min is put at jujube end together with jujube core, obtains jujube minced meat;
(5) get jujube minced meat, cape jasmine slag ultrafine powder, polygalacturonase, cellulase mix and add the water that gross weight 5-7 doubly weighs and stir, enzymolysis 2-3h under 30-35 DEG C of condition; With 8 layers of filtered through gauze zymolyte, be warming up to about 80 DEG C afterwards, go out enzyme 15min, and at 70-80 DEG C with diatomite filtration, obtain enzymolysis material;
(6) enzymolysis material is cooled to 20 DEG C, and add Gardenia Yellow, about 30 DEG C are cooled to immediately after 80 DEG C of sterilizing 3min, put into fermentor tank, access preactivated good yeast and implant Bacterium lacticum, in 31-35 DEG C of fermentation 6-8d to fermented liquid, ethanol concn is not in rising, obtains alcohol fermentation liquid;
(7) preactivated good mixing acetic bacteria will be accessed in alcohol fermentation liquid, 30-35 DEG C, ventilation 600L/h-800L/h condition bottom fermentation no longer rises to acetic acid content for 9-10 days, once, each 20min, obtains acetic acid fermentation liquid in concussion at noon every day;
(8) by acetic acid fermentation liquid constant temperature 80 DEG C heating 2min sterilizing, be cooled to 20 DEG C, add suction filtered through kieselguhr clarification 1d; Obtain suction filtration clear liquor;
(9) add salt by suction filtration clear liquor, lucifuge ageing 2.2-2.3, to obtain final product at ambient temperature.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN109136121A (en) * | 2017-06-15 | 2019-01-04 | 财团法人食品工业发展研究所 | Lactobacillus, method for preparing pigment using the same, lactobacillus culture and pigment composition comprising the same |
| CN111481594A (en) * | 2019-01-25 | 2020-08-04 | 大江生医股份有限公司 | Plant fermented product and its use for regulating gene expression and cardiovascular health |
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| CN103315356A (en) * | 2013-06-17 | 2013-09-25 | 湖北富程祥云生物科技有限公司 | Preparation method of plant-enzyme-containing functional drink capable of alleviating hangover |
| CN104397791A (en) * | 2014-11-07 | 2015-03-11 | 山东鼎力枣业食品集团有限公司 | Method for Ziziphus jujuba residues producing Ziziphus jujuba vinegar drink |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103315356A (en) * | 2013-06-17 | 2013-09-25 | 湖北富程祥云生物科技有限公司 | Preparation method of plant-enzyme-containing functional drink capable of alleviating hangover |
| CN104397791A (en) * | 2014-11-07 | 2015-03-11 | 山东鼎力枣业食品集团有限公司 | Method for Ziziphus jujuba residues producing Ziziphus jujuba vinegar drink |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN109136121A (en) * | 2017-06-15 | 2019-01-04 | 财团法人食品工业发展研究所 | Lactobacillus, method for preparing pigment using the same, lactobacillus culture and pigment composition comprising the same |
| CN111481594A (en) * | 2019-01-25 | 2020-08-04 | 大江生医股份有限公司 | Plant fermented product and its use for regulating gene expression and cardiovascular health |
| CN111481594B (en) * | 2019-01-25 | 2022-03-08 | 大江生医股份有限公司 | Plant fermented product and its use for regulating gene expression and cardiovascular health |
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Application publication date: 20150722 |