CN104893949A - Method for producing rose vinegar - Google Patents

Abstract

The invention discloses a method for producing rose vinegar. The rose vinegar has the advantages of wine color, transparency, rich mouthfeel, and rose fragrance, by metering with acetic acid, the total acidity is 3-5%; and the rose vinegar combines nutrition and health function of rose and vinegar. The method comprises the following steps: juicing the rose, adding pectase for enzymatic hydrolysis to obtain the rose juice; fermenting the rose juice and a yeast activating solution to obtain the rose wine; inoculating the rose wine with an acetic bacteria seed liquid for fermentation to obtain the rose vinegar; adding the rose vinegar with chitosan and mixing, and centrifuging to obtain the rose vinegar.

Description

A kind of preparation method of rose vinegar

technical field

The invention relates to a preparation method of rose vinegar.

Background technique

"Materia Medica Text" said: "Rose, clear but not turbid, harmonious but not violent, softening the liver and refreshing the stomach, dispersing qi and activating blood, clearing and suffocating stagnation without any disadvantages of pungent, warm, rigid and dry. It is the most effective and the most docile, and there is almost no other fragrance in it.”

Roses contain more than 300 kinds of chemical components, such as aromatic alcohols, aldehydes, fatty acids, phenols, and essential oils and fats. Rose products are often eaten to soften the liver and refresh the stomach, soothe qi and activate blood circulation, beautify the skin, and make people feel refreshed. The early blooming flowers and roots of roses can be used as medicine. It has the effects of regulating qi, promoting blood circulation, and astringent.

How to make roses into a food that people like and have a unique taste to meet people's needs is a problem we have to solve.

Contents of the invention

The purpose of the present invention is to overcome the above-mentioned existing problems, and to provide a kind of preparation method of rose vinegar with rich nutrition and unique flavor.

The technical scheme that the present invention takes: a kind of preparation method of rose vinegar, it comprises the steps:

(1) Preparation of roselle juice:

① Screening of raw materials: During the flowering season of roses from August to October, collect roses in the afternoon, remove the pedicel, and keep the calyx;

②Cleaning: Wash with distilled water for 3 to 5 times, drain the water;

③ crushing and squeezing the juice: cut the roses into small pieces, mix and squeeze 1000g of roses, 500g of water and 1% sodium iso-Vc of the quality of the roses to obtain the rose juice;

④Pectinase treatment: use sodium bicarbonate to adjust the pH of the rose juice to 6.0-6.5, add pectinase in an amount of 0.1%-0.5% of the rose mass; 40min～60min, after inactivating the enzyme at 95℃ for 1min, filter with 200-mesh gauze to obtain rose juice;

(2) Fermentation preparation of rose wine:

Add 10% to 15% of rose mass glucose to 1L of rose juice to obtain mixed juice; put it into a container and seal it with double-layer sealing film, one of which is an air-permeable sealing film and the other is an air-tight sealing film. Sterilize at 105°C for 5 minutes; add 2ml of yeast activation solution to 50ml of mixed juice at a temperature of 26-28°C, and let it stand for fermentation for 3-5 days to obtain rose wine, the alcohol content of which is 6%. ~8%;

(3) fermentation preparation of rose vinegar:

Sterilize the rose wine for 5 minutes at a temperature of 105°C, remove the airtight sealing film, inoculate acetic acid bacteria seed solution at 5% volume of the rose wine, and culture and ferment for 3 days at a temperature of 28-32°C and a rotational speed of 160rpm ~5d, rose vinegar is prepared; the rose vinegar contains a little precipitation, and the total acidity in terms of acetic acid is 3% to 5%;

(4) Clarification of rose vinegar:

Add chitosan with a mass fraction of 2% rose vinegar to the rose vinegar, stir and clarify for 2 minutes, centrifuge at a speed of 1000 rpm for 5 minutes, discard the precipitate, take the supernatant, pasteurize at 75°C for 30 minutes to obtain roses Vinegar, the rose vinegar is wine red, transparent and clear, with a sour mouthfeel and strong rose flavor, and the total acidity calculated by acetic acid is 3% to 5%.

Preferably, the enzyme activity of the pectinase in step (1) ④ pectinase treatment is 30000u/g.

Preferably, the yeast activation liquid in the step (2) is prepared by uniformly mixing 20 g of yeast powder and 100 ml of sterile water, and activating at 30° C. for 30 minutes.

Preferably, it is characterized in that: the acetic acid bacteria seed solution in the step (3) is obtained by inserting the acetic acid bacteria into the seed culture medium at a temperature of 30°C and a rotation speed of 160rpm, and culturing and fermenting for 2 days; the seed culture The base is composed of the following substances in weight ratio: glucose 10g/L, yeast extract 10g/L, magnesium sulfate heptahydrate (MgSO4 7H2O) 2g/L, dipotassium hydrogen phosphate (K2HPO4) 3g/L, edible with a concentration of 95%. Alcohol 30ml/L (3%).

Roses are rich in vitamins, amino acids, polysaccharides, cellulose, various minerals and trace elements, which meet the conditions for the growth of alcoholic yeast and acetic acid bacteria. Add 10% to 15% glucose to the rose pulp in the fermentation stage, so that the fermented alcohol production can meet the alcohol content required by the acetic acid fermentation in the later stage; High (6% 8%), the total acidity of later stage acetic fermentation can reach 3%～5%.

The invention adopts the composite pectinase to treat the rose pulp to obtain a low-viscosity slurry, which is beneficial to the later stage of alcohol and acetic acid fermentation;

The present invention adopts liquid alcohol and acetic acid fermentation two-step process to ferment and prepare rose seasoning vinegar, and only adjust the sugar degree during the fermentation process, so that rose seasoning vinegar is a pure liquid fermentation product;

The beneficial effects of the present invention are reflected in the fact that roses are used as the main raw material for the first time in the present invention. In the whole fermentation process, except for adding glucose, no other substances such as alcohol are needed, and the nutrients of roses in rose vinegar and the rich rose essence are maintained. flowery. The rose seasoning vinegar obtained by the invention closely combines the health care function of vinegar with the rich nutrition of roses, is rich in various vitamins, minerals and other nutrients, and is a liquid fermented nutritional seasoning vinegar integrating nutrition and health care. Rose vinegar condiment enriches the product forms of roses, especially in the harvest period, it can effectively reduce the rate of flower rot and waste caused by flower preservation, and the liquid fermentation process with short fermentation cycle and high fermentation efficiency can improve production efficiency. In addition, the rose vinegar condiment has also enhanced the value of roses and expanded the field of processing and utilization of roses.

Detailed ways

The present invention will be further described below in conjunction with embodiment:

Description of the sources of raw materials used in the following examples:

Yeast powder, purchased from Angel Yeast Co., Ltd.;

Sodium iso-Vc (food grade), purchased from Henan Yite Chemical Products Co., Ltd.;

Sodium bicarbonate (food grade) was purchased from Hengyang Hailian Bittern Chemical Co., Ltd.;

Pectinase (food grade) with an enzyme activity of 30000u/g was purchased from Nanning Pangbo Bioengineering Co., Ltd. Example 1:

The specific operation steps of preparing rose vinegar are as follows:

(1) Preparation of rose juice:

① Screening of raw materials: During the flowering season of roses from August to October, collect roses in the afternoon, remove the pedicel, and keep the calyx;

②Cleaning: wash with distilled water;

③ crushing and squeezing the juice: cut the roses into small pieces, mix and squeeze 1000g of roses, 500g of water and 1% sodium iso-Vc of the quality of the roses to obtain the rose juice;

④ Pectinase treatment: use sodium bicarbonate to adjust the pH of the rose juice to 6.0, add pectinase with an enzyme activity of 30,000u/g in an amount of 0.1% of the rose mass; enzymolysis for 40 minutes at a temperature of 50°C After inactivating the enzyme at 95°C for 1 min, filter with 200-mesh gauze to obtain rose juice;

(2) Fermentation preparation of rose wine:

Add 10% rose quality glucose to 1L rose juice to obtain mixed juice; put it into a container, seal it with double-layer sealing film, one of which is an air-permeable sealing film, and the other layer is an air-tight sealing film, and the temperature is extinguished at 105°C. Bacteria for 5 minutes; add 2ml of yeast activation solution to 50ml of mixed juice at a temperature of 28°C, let stand for fermentation for 3 days to obtain rose wine, the alcohol content of which is 6%;

The yeast activation solution is prepared by mixing 20g Angel yeast powder and 100ml sterile water evenly, and activating at 30°C for 30min;

(3) fermentation preparation of rose vinegar:

Sterilize the rose wine for 5 minutes at a temperature of 105°C, remove the airtight sealing film, inoculate the acetic acid bacteria seed liquid in an amount of 5% of the volume of the rose wine, cultivate and ferment at a temperature of 28°C and a rotation speed of 160rpm for 3 days, and the obtained rose Flower vinegar contains a little precipitation, and the total acidity (calculated as acetic acid) is 3%;

Wherein the seed culture medium adopts: glucose 10g/L, yeast extract 10g/L, magnesium sulfate heptahydrate (MgSO4 7H2O) 2g/L, dipotassium hydrogen phosphate (K2HPO4) 3g/L, edible alcohol 30ml/L of concentration 95% (3%); The preparation method of the acetic acid bacteria seed solution is: the seed medium is divided into 20ml/100ml of the triangular flask, sterilized at 105°C for 5min, and a ring of acetic acid bacteria AS1.41 is inoculated into the triangular flask with an inoculation loop, and added Concentration 95% edible alcohol 30ml/L (3%), temperature 30 ℃, rotating speed 160rpm culture and fermentation 2d;

(4) Clarification of rose vinegar:

Prepare rose vinegar by the above fermentation, add chitosan with a mass fraction of 2% rose vinegar, stir and clarify for 2 minutes, centrifuge at 1000rpm for 5 minutes, discard the precipitate, take the supernatant and bottle it, pasteurize at 75°C for 30 minutes to obtain rose vinegar , the product is wine red, transparent and clear, with a sour taste and strong rose flavor, and the total acidity (calculated as acetic acid) is 3%.

Example 2:

The specific operation steps of preparing rose vinegar are as follows:

(1) Preparation of rose juice:

① Screening of raw materials: During the flowering season of roses from August to October, collect roses in the afternoon, remove the pedicel, and keep the calyx;

②Cleaning: wash with distilled water;

③ crushing and squeezing the juice: cut the roses into small pieces, mix and squeeze 1000g of roses, 500g of water and 1% sodium iso-Vc of the quality of the roses to obtain the rose juice;

④ Pectinase treatment: use sodium bicarbonate to adjust the pH of the rose juice to 6.2, add pectinase with an enzyme activity of 30,000u/g in an amount of 0.3% of the rose mass; at a temperature of 55°C, enzymatically hydrolyze for 50 minutes After inactivating the enzyme at 95°C for 1 min, filter with 200-mesh gauze to obtain rose juice;

(2) Fermentation preparation of rose wine:

Add glucose with 12% rose quality to 1L rose juice to obtain mixed juice; put it into a container, seal it with double-layer sealing film, one of which is a breathable sealing film, and the other layer is an air-tight sealing film, and the temperature is extinguished at 105°C Bacteria for 5 minutes; add 2ml of yeast activation solution into 50ml of mixed juice at a temperature of 26°C, let stand for fermentation for 7 days to obtain rose wine, the alcohol content of the rose wine is 7%; wherein the yeast activation solution consists of 20g Angel yeast powder is mixed with 100ml sterile water evenly, and activated at 30°C for 30 minutes.

(3) fermentation preparation of rose vinegar:

Sterilize the rose wine for 5 minutes at a temperature of 105°C, remove the airtight sealing film, inoculate the acetic acid bacteria seed liquid in an amount of 5% of the volume of the rose wine, cultivate and ferment at a temperature of 30°C and a rotation speed of 160rpm for 4 days, and the obtained rose Flower vinegar contains a little precipitation, and the total acidity (calculated as acetic acid) is 4%;

Wherein the seed culture medium adopts: glucose 10g/L, yeast extract 10g/L, magnesium sulfate heptahydrate (MgSO4 7H2O) 2g/L, dipotassium hydrogen phosphate (K2HPO4) 3g/L, edible alcohol 30ml/L of concentration 95% (3%); The preparation method of the acetic acid bacteria seed solution is: the seed medium is divided into 20ml/100ml of the triangular flask, sterilized at 105°C for 5min, and a ring of acetic acid bacteria AS1.41 is inoculated into the triangular flask with an inoculation loop, and added Concentration 95% edible alcohol 30ml/L (3%), temperature 30 ℃, rotating speed 160rpm culture and fermentation 2d;

(4) Clarification of rose vinegar:

Prepare rose vinegar by the above fermentation, add chitosan with a mass fraction of 2% rose vinegar, stir and clarify for 2 minutes, centrifuge at 1000rpm for 5 minutes, discard the precipitate, take the supernatant and bottle it, pasteurize at 75°C for 30 minutes to obtain rose vinegar , the rose vinegar is wine red, transparent and clear, with a sour mouthfeel and strong rose flavor, and the total acidity (calculated by acetic acid) is 4%.

Example 3:

The specific operation steps of preparing rose vinegar are as follows:

(1) Preparation of rose juice:

① Screening of raw materials: During the flowering season of roses from August to October, collect roses in the afternoon, remove the pedicel, and keep the calyx;

②Cleaning: wash with distilled water;

③ crushing and squeezing the juice: cut the roses into small pieces, mix and squeeze 1000g of roses, 500g of water and 1% sodium iso-Vc of the quality of the roses to obtain the rose juice;

④Pectinase treatment: use sodium bicarbonate to adjust the pH of the rose juice to 6.0, add pectinase with an enzyme activity of 30,000u/g in an amount of 0.5% of the rose mass; After inactivating the enzyme at 95°C for 1 min, filter with 200-mesh gauze to obtain rose juice;

(2) Fermentation preparation of rose wine:

Add 8% rose quality glucose to 1L rose juice to obtain mixed juice; put it into a container, seal it with double-layer sealing film, one of which is an air-permeable sealing film and the other is an air-tight sealing film, and extinguish it at a temperature of 105°C. Bacteria for 5 minutes; add 2ml of yeast activation solution to 50ml of mixed juice at a temperature of 28°C, let stand for fermentation for 5 days to obtain rose wine, the alcohol content of the rose wine is 8%; wherein the yeast activation solution consists of 20g Prepared by mixing Angel yeast powder and 100ml sterile water evenly, and activating at 30°C for 30 minutes;

(3) fermentation preparation of rose vinegar:

Sterilize the rose wine at a temperature of 105°C for 5 minutes, remove the airtight sealing film, inoculate the acetic acid bacteria seed liquid in an amount of 5% of the volume of the rose wine, cultivate and ferment at a temperature of 32°C and a rotation speed of 160rpm for 5 days, and the obtained rose Flower vinegar contains a little precipitation, and the total acidity (calculated as acetic acid) is 5%; wherein the seed medium adopts: glucose 10g/L, yeast extract 10g/L, magnesium sulfate heptahydrate (MgSO4 7H2O) 2g/L, dihydrogen phosphate Potassium (K2HPO4) 3g/L, edible alcohol 30ml/L (3%) of concentration 95%; The preparation method of acetic acid bacteria seed solution is: seed culture medium is subpacked into triangular flask 20ml/100ml, sterilized at 105 ℃ for 5min, and inoculated with Loop inoculate a loop of acetic acid bacteria AS1.41 into the conical flask, add 30ml/L (3%) of edible alcohol with a concentration of 95% during inoculation, cultivate and ferment for 2 days at a temperature of 30°C and a rotating speed of 160rpm;

(4) Clarification of rose vinegar:

Prepare rose vinegar by the above fermentation, add chitosan with a mass fraction of 2% rose vinegar, stir and clarify for 2 minutes, centrifuge at 1000rpm for 5 minutes, discard the precipitate, take the supernatant and bottle it, pasteurize at 75°C for 30 minutes to obtain rose vinegar According to the invention, the rose vinegar is wine red, transparent and clear, has a sour mouthfeel, has a strong rose flavor, and has a total acidity (calculated by acetic acid) of 5%.

The present invention is not limited to the specific implementation manner described above, the above description is only a preferred embodiment of the present invention, and is not intended to limit the present invention, any modifications made within the spirit and principles of the present invention, equivalent Replacement and improvement, etc., should be included within the protection scope of the present invention.

Claims (4)

1. a preparation method of rose vinegar, is characterized in that: comprise the following steps: (1) Preparation of roselle juice: ① Screening of raw materials: During the flowering season of roses from August to October, collect roses in the afternoon, remove the pedicel, and keep the calyx. ②Cleaning: Wash with distilled water for 3 to 5 times, drain the water; ③ crushing and squeezing the juice: cut the roses into small pieces, mix and squeeze 1000g of roses, 500g of water and 1% sodium iso-Vc of the quality of the roses to obtain the rose juice; ④Pectinase treatment: use sodium bicarbonate to adjust the pH of the rose juice to 6.0-6.5, add pectinase in an amount of 0.1%-0.5% of the rose mass; 40min～60min, after inactivating the enzyme at 95℃ for 1min, filter with 200-mesh gauze to obtain rose juice; (2) Fermentation preparation of rose wine: Add 10% to 15% of rose mass glucose to 1L of rose juice to obtain mixed juice; put it into a container and seal it with double-layer sealing film, one of which is an air-permeable sealing film and the other is an air-tight sealing film. Sterilize at 105°C for 5 minutes; add 2ml of yeast activation solution to 50ml of mixed juice at a temperature of 26-28°C, and let it stand for fermentation for 3-5 days to obtain rose wine, the alcohol content of which is 6%. ~8%; (3) fermentation preparation of rose vinegar: Sterilize the rose wine for 5 minutes at a temperature of 105°C, remove the airtight sealing film, inoculate acetic acid bacteria seed solution at 5% volume of the rose wine, and culture and ferment for 3 days at a temperature of 28-32°C and a rotational speed of 160rpm ~5d, rose vinegar is prepared; the rose vinegar contains a little precipitation, and the total acidity in terms of acetic acid is 3% to 5%; (4) Clarification of rose vinegar: Add chitosan with a mass fraction of 2% of rose vinegar to the rose vinegar, stir and clarify for 2 minutes, centrifuge at a speed of 1000 rpm for 5 minutes, discard the precipitate, take the supernatant, pasteurize at 75° C. for 30 minutes to obtain roses Vinegar, the rose vinegar is wine red, transparent and clear, with a sour mouthfeel and strong rose flavor, and the total acidity calculated by acetic acid is 3% to 5%. 2. the preparation method of a kind of rose vinegar according to claim 1 is characterized in that: the enzyme activity of described pectinase in the 4. pectinase treatment of described step (1) is 30000u/g. 3. the preparation method of a kind of rose vinegar according to claim 1 is characterized in that: the yeast activation liquid in the described step (2) is mixed by 20g yeast powder and 100ml sterile water, and the temperature is 30 ℃ of activation 30min be made of. 4. the preparation method of a kind of rose vinegar according to claim 1 is characterized in that: the acetic acid bacteria seed liquid described in the described step (3) is that acetic acid bacteria is inserted into the seed culture medium, at 30 ℃ of temperature, Under the condition of rotating speed of 160rpm, it is prepared by culturing and fermenting for 2 days; the seed medium is composed of the following weight ratios: glucose 10g/L, yeast extract 10g/L, magnesium sulfate heptahydrate (MgSO4 7H2O) 2g/L, phosphoric acid Dipotassium hydrogen (K2HPO4) 3g/L, edible alcohol 30ml/L (3%) of concentration 95%.