CN106858241B - A kind of compound fruit and vegetable juice and vinegar beverage and preparation method thereof - Google Patents

Abstract

The invention discloses a compound fruit and vegetable juice vinegar beverage and a preparation method thereof, and belongs to the field of vinegar beverages and preparation methods thereof. The compound fruit and vegetable juice vinegar beverage is prepared by mixing 10-15 parts of apple pulp, 4-8 parts of hawthorn pulp, 1-5 parts of tomato pulp, 3-5 parts of broccoli and 1-3 parts of winter cherry pulp after raw material treatment, alcohol fermentation and acetic acid fermentation.

Description

A kind of compound fruit and vegetable juice and vinegar beverage and preparation method thereof

technical field

The invention belongs to the field of vinegar beverages and preparation methods thereof, in particular to a compound fruit and vegetable juice vinegar beverage and a preparation method of the beverage.

Background technique

Poor lifestyles and habits such as malnutrition, lack of sleep or lack of exercise, smoking and alcoholism are common in modern people, which can significantly suppress the immune system and reduce the body's immune capacity. In recent years, with the continuous improvement of people's material living standards, consumers' pursuit of immune-enhancing health foods has been increasing.

Fruit vinegar is made from fruit as the main raw material and is brewed by alcoholic fermentation and acetic acid fermentation. It is rich in various amino acids, organic acids, vitamins and other nutrients. The raw materials are fermented. Compared with the fruit, the juice is directly squeezed, concentrated and blended, which has a better taste, more flavor substances and more nutrients. Regular consumption of fruit vinegar beverages can promote digestion, eliminate fatigue, and improve the body's immunity.

The invention patent with publication number CN 103960719 A "a preparation method of fruit and vegetable vinegar beverage containing peony extract" relates to the field of preparation methods of fruit and vegetable vinegar beverage, which firstly preprocesses and squeezes fresh watermelon, grapefruit and pumpkin , obtain the mixed fruit and vegetable juice of the three, then carry out high temperature instantaneous sterilization to the above-mentioned mixed fruit and vegetable juice, use Kluyveromyces brittleness after cooling to ferment alcohol at 25～30 ℃ for 5～7 days, then inoculate acetic acid bacteria, in The acetic acid fermentation is carried out at 28-32° C. until the acetic acid content is 10% to 15%, and the acetic acid fermentation is completed. The pH value is 3.5 to 4.0, then stevioside and β-cyclodextrin are added for preparation, and the finished product is obtained after homogenization, filtration, sterilization and filling. The fruit and vegetable vinegar beverage prepared by the invention has balanced nutrition and certain health care function, and has a soft and delicious taste and weak irritation.

The invention patent "an apple cider vinegar" with publication number CN 105273964 A discloses a kind of apple cider vinegar, the apple cider vinegar is rich in fruit, sweet and sour soft, refreshing and delicious, refreshing, free of pigments and preservatives, rich in Aspartic acid, serine, tryptophan and other amino acid components needed by the human body, as well as more than 10 kinds of minerals such as phosphorus, iron, zinc, etc. Vc content is 10 times more than apples. The color of apple cider vinegar is light yellow or white yellow, clear and transparent , It has the unique aroma of apple, soft sour taste and no peculiar smell. It has a good health care effect, can promote human metabolism, enhance human immunity, can appetize and strengthen the spleen, soften blood vessels, reduce blood pressure and reduce fat, and quench thirst.

Publication number CN102337198A discloses a health-care fruit vinegar, which uses fresh and mature gall, Ophiopogon japonicus, wheat, licorice, medlar, glutinous rice, honeysuckle, and grape seeds as raw materials. It is prepared by sterilization and has certain health benefits.

The invention patent with the publication number of CN 104432302A "a kind of blueberry fruit vinegar" is prepared from blueberry fruit pulp, apple juice, lemon juice, linden honey, and mountain spring water. , apple juice 2-8%, lemon juice 2-8%, linden honey 2-8%, the rest is mountain spring water. The blueberry fruit vinegar has the functions of adjusting human body functions, regulating blood pressure, softening capillaries, eliminating eye fatigue, improving eyesight, slowing down aging, etc. It is a blueberry fruit vinegar suitable for people's daily drinking.

It can be seen that most of the fruit vinegars currently on the market are fruit vinegars prepared from some single fruit as raw materials, so the taste and nutritional functions are relatively simple, and some drinks even add preservatives, pigments, etc., which are harmful to the human body in order to improve the quality. material is really worrying.

SUMMARY OF THE INVENTION

The object of the present invention is to provide a compound fruit and vegetable juice and vinegar beverage that enhances the immune function of the human body, and to provide a preparation method of the beverage, which is to form the raw materials of fruits and vegetables in proportion, and then ferment and prepare them by blending, so the flavor substances The loss is small, the taste and flavor are good, and the nutrition is rich, and it has a certain health care function. At the same time, the process is relatively simple, thereby improving the production efficiency and reducing the production cycle.

To achieve the above object, the present invention is achieved through the following technical solutions:

A compound fruit and vegetable juice vinegar beverage is prepared from the following raw materials by weight: 10-15 parts of apple pulp, 4-8 parts of hawthorn pulp, 1-5 parts of tomato pulp, 3-5 parts of broccoli, and 1 part of sour berry pulp -3 copies;

A preparation method of a compound fruit and vegetable juice and vinegar beverage, comprising the following steps:

(1) Raw material processing: select fresh and intact apples, hawthorn, and physalis, and wash, core and crush them respectively;

(2) Enzymatic hydrolysis for pulping: Mix the raw materials in the above step (1) by weight, then beat into pulp with a particle size of 0.5-2 mm, add an appropriate amount of pectinase, and heat up to 40-50 °C for enzymatic hydrolysis for 1- After 3 hours, sterilize and divide into two parts A and B, A is 80%-85% of the total pulp, B is 15%-20% of the total pulp;

The added amount of the pectinase is 0.015-0.02g/L pulp;

(3) Broccoli treatment: select fresh, mature and intact broccoli, wash, crush, and make broccoli pulp with a particle size of 0.5-2mm, and the pulp is sterilized for use;

(4) alcoholic fermentation: mix fruit pulp A and broccoli pulp to obtain mixed fruit pulp, adjust the total sugar content to 200-300g/L with sucrose, and add active yeast to carry out alcohol fermentation to prepare fruit wine mash;

The added amount of the active yeast is 0.01%-0.05% (g/kg) of the mixed fruit pulp; the alcohol fermentation temperature is controlled at 15-30° C., the fermentation time is 3-7 days, and the total sugar in the fermentation liquid is detected every day. Concentration, stop fermentation when the total sugar concentration is lower than 5g/L;

(5) Tomato treatment: select fresh and mature tomatoes, wash, crush and pulp to 0.5-1mm;

(6) acetic acid fermentation: take out 30% of the fermented fruit wine mash in step (4) by volume, dilute the taken out fruit wine mash with soft water to an alcohol concentration of 5%-10% (v/v), then add the step (5) the prepared tomato pulp is sterilized, and after the sterilization, inoculation with Acetobacter pasteuri is carried out according to the inoculation amount of 7%-13% (v/v) to carry out acetic fermentation to prepare acetic fermentation liquid;

(7) segmented fermentation: take the acetic acid fermentation broth fermented in step (6), then take the fruit wine mash prepared in step (4) of the same volume as the acetic fermentation broth, and dilute the fruit wine mash to an alcohol content of 5%-10% % (v/v), then mixed with acetic acid fermentation broth for fermentation, the fermentation temperature is 25-30°C, and the fermentation time is 12-24h;

(8) Preparation: after the fermented mash obtained in step (7) is mixed with fruit pulp B, the compound fruit and vegetable juice and vinegar beverage is obtained through clarification, filtration, preparation, and sterilization filling in sequence.

Beneficial effects:

In the compound fruit and vegetable juice and vinegar beverage of the present invention, some of the raw materials (apple pulp, hawthorn pulp and sour berry pulp) are not all prepared by fermentation after pulping treatment, and a certain proportion of the pulp needs to be left for final blending and preparation. Not only the loss of flavor substances is reduced, the taste and flavor are excellent, and the nutrients are rich, and some pulps are fermented to form new flavors and nutrients, making the value of the compound fruit and vegetable juice and vinegar beverages even higher;

In the fermentation preparation process of the compound fruit and vegetable juice and vinegar beverage of the present invention, the raw material tomato needs to be processed and added after alcohol fermentation, and only participates in the acetic acid fermentation stage.

The compound fruit and vegetable juice and vinegar beverage of the present invention is safe and has no side effects. It has been proved by animal experiments (see the examples for details) that it can significantly improve the immune function of the body and has health care effects. After industrial fermentation production, it can reduce costs and has a good market. prospect.

Detailed ways:

The present invention is described below through specific embodiments. Unless otherwise specified, the technical means used in the present invention are methods known to those skilled in the art. In addition, the embodiments are to be understood as illustrative, rather than limiting, of the scope of the invention, the spirit and scope of the invention being limited only by the claims. For those skilled in the art, on the premise of not departing from the spirit and scope of the present invention, various changes or modifications to the material components and dosages in these embodiments also belong to the protection scope of the present invention.

Example 1

A compound fruit and vegetable juice and vinegar beverage is prepared from the following raw materials by weight: 12 parts of apple pulp, 6 parts of hawthorn pulp, 3 parts of tomato pulp, 4 parts of broccoli, and 2 parts of sour berry pulp;

A preparation method of a compound fruit and vegetable juice and vinegar beverage, comprising the following steps:

(1) Raw material processing: select fresh and intact apples, hawthorn, and physalis, and wash, core and crush them respectively;

(2) Enzymatic hydrolysis for pulping: Mix the raw materials in the above step (1) by weight, and then beat into pulp with a particle size of 1.2 mm, add an appropriate amount of pectinase, heat up to 45 °C for enzymatic hydrolysis for 2 hours, and then sterilize The bacteria are divided into two parts, A and B, A is 82% of the total pulp, and B is 18% of the total pulp;

The added amount of the pectinase is 0.018g/L pulp;

(3) Broccoli treatment: select fresh, mature and intact broccoli, wash, crush, and make broccoli pulp with a particle size of 1.4 mm, and the pulp is sterilized for use;

(4) alcoholic fermentation: mix fruit pulp A and broccoli pulp to obtain mixed fruit pulp, adjust total sugar content to 250g/L with sucrose, and add active yeast to carry out alcoholic fermentation to prepare fruit wine mash;

The added amount of the active yeast is 0.03% (g/kg) of the mixed fruit slurry; the alcohol fermentation temperature is controlled at 25°C, and the fermentation time is 3-7 days. Stop fermentation when the concentration is lower than 5g/L;

(5) Tomato treatment: select fresh and mature tomatoes, wash, crush and pulp to 0.75mm;

(6) acetic acid fermentation: take out 30% of the fermented fruit wine mash in step (4) by volume, dilute the taken out fruit wine mash with soft water to an alcohol concentration of 7.5% (v/v), then add tomato pulp to carry out Sterilization, after sterilization, according to the inoculation amount of 10% (v/v), inoculate Acetobacter pasteurii to carry out acetic acid fermentation to prepare acetic acid fermentation broth;

(7) segmented fermentation: take the acetic acid fermentation liquid fermented in step (6), then take the fruit wine mash prepared in step (4) of the same volume as the acetic fermentation liquid, and dilute the fruit wine mash to an alcohol content of 7% (v /v), and then mixed with the acetic acid fermentation broth for fermentation, the fermentation temperature was 27°C, and the fermentation time was 18h; the acetic acid concentration was 67g/L at the end of the fermentation;

(8) Preparation: after mixing the fermented mash obtained in step (7) with fruit pulp B, successively through clarification, filtration, preparation, and sterilization at 130° C. for 10s, the compound fruit and vegetable juice and vinegar beverage was filled, each bottle of 250mL.

Example 2

A compound fruit and vegetable juice and vinegar beverage is prepared from the following raw materials by weight: 10 parts of apple pulp, 8 parts of hawthorn pulp, 5 parts of tomato pulp, 5 parts of broccoli, and 1 part of sour berry pulp;

A preparation method of a compound fruit and vegetable juice and vinegar beverage, comprising the following steps:

(1) Raw material processing: select fresh and intact apples, hawthorn, and physalis, and wash, core and crush them respectively;

(2) Enzymatic hydrolysis for pulping: Mix the raw materials in the above step (1) by weight, and then make pulp with a particle size of 0.5 mm, add an appropriate amount of pectinase, heat up to 40 °C for enzymatic hydrolysis for 3 hours, and then carry out sterilization. The bacteria are divided into two parts, A and B, A is 80% of the total pulp, B is 20% of the total pulp;

The pectinase addition amount is 0.02g/L pulp;

(3) Broccoli treatment: select fresh, mature and intact broccoli, wash, crush, and make broccoli pulp with a particle size of 0.5mm, and the pulp is sterilized for use;

(4) alcohol fermentation: mix fruit pulp A and broccoli pulp to obtain mixed fruit pulp, adjust total sugar content to 200g/L with sucrose, and add active yeast to carry out alcohol fermentation to prepare fruit wine mash;

The added amount of the active yeast is 0.01% (g/kg) of the mixed fruit slurry; the alcohol fermentation temperature is controlled at 30° C., the fermentation time is 3-7 days, and the total sugar concentration in the fermentation broth is detected every day. Stop fermentation when the concentration is lower than 5g/L;

(5) Tomato treatment: select fresh and mature tomatoes, wash, crush and pulp to 0.5mm;

(6) acetic acid fermentation: take out 30% of the fermented fruit wine mash in step (4) by volume, dilute the taken out fruit wine mash with soft water to an alcohol concentration of 5% (v/v), then add tomato pulp to carry out Sterilization, after sterilization, according to the inoculation amount of 7% (v/v), inoculate Acetobacter pasteurii again to carry out acetic fermentation to prepare acetic acid fermentation liquid;

(7) split fermentation: take the acetic acid fermentation broth fermented in step (6), then take the fruit wine mash prepared in step (4) of the same volume as the acetic fermentation broth, and dilute the fruit wine mash to an alcohol content of 5% (v /v), and then mixed with the acetic acid fermentation broth for fermentation, the fermentation temperature was 25°C, and the fermentation time was 12h; the acetic acid concentration was 61g/L at the end of the fermentation;

(8) Preparation: after mixing the fermented mash obtained in step (7) with fruit pulp B, successively clarified, filtered and prepared, treated at 130° C. for 10s and sterilized, and filled to obtain a compound fruit and vegetable juice and vinegar beverage, each bottle of 250mL.

Example 3

A compound fruit and vegetable juice and vinegar beverage is prepared from the following raw materials by weight: 15 parts of apple pulp, 4 parts of hawthorn pulp, 1 part of tomato pulp, 3 parts of broccoli, and 3 parts of sour berry pulp;

A preparation method of a compound fruit and vegetable juice and vinegar beverage, comprising the following steps:

(1) Raw material processing: select fresh and intact apples, hawthorn, and physalis, and wash, core and crush them respectively;

(2) Enzymatic hydrolysis for pulping: Mix the raw materials in the above step (1) by weight, then beat into pulp with a particle size of 2 mm, add an appropriate amount of pectinase, heat up to 50 °C for enzymatic hydrolysis for 1 hour, and then sterilize And divided into two parts A and B, A is 85% of the total pulp, B is 15% of the total pulp;

The added amount of the pectinase is 0.015g/L pulp;

(3) Broccoli treatment: select fresh, mature and intact broccoli, wash, crush, and make broccoli pulp with a particle size of 2 mm, and the pulp is sterilized for use;

(4) alcoholic fermentation: mix fruit pulp A and broccoli pulp to obtain mixed fruit pulp to adjust total sugar content to 300g/L with sucrose, and add active yeast to carry out alcoholic fermentation to prepare fruit wine mash;

The added amount of the active yeast is 0.05% (g/kg) of the mixed fruit slurry; the alcohol fermentation temperature is controlled at 15° C., the fermentation time is 3-7 days, and the total sugar concentration in the fermentation broth is detected every day. Stop fermentation when the concentration is lower than 5g/L;

(5) Tomato treatment: select fresh and mature tomatoes, wash, crush and pulp to 1mm;

(6) acetic acid fermentation: take out 30% of the fermented fruit wine mash in step (4) by volume, dilute the taken out fruit wine mash with soft water to an alcohol concentration of 10% (v/v), then add tomato pulp to carry out Sterilization, after sterilization, according to the inoculation amount of 13% (v/v), inoculate Acetobacter pasteurii to carry out acetic acid fermentation to prepare acetic acid fermentation broth;

(7) segmented fermentation: take the acetic acid fermentation broth fermented in step (6), then take the fruit wine mash prepared in step (4) of the same volume as the acetic fermentation broth, and dilute the fruit wine mash to an alcohol content of 10% (v /v), and then mixed with the acetic acid fermentation broth for fermentation, the fermentation temperature was 30°C, and the fermentation time was 24h; the acetic acid concentration was 66g/L at the end of the fermentation;

(8) Preparation: after mixing the fermented mash obtained in step (7) with fruit pulp B, successively clarified, filtered and prepared, treated at 130° C. for 10s and sterilized, and filled to obtain a compound fruit and vegetable juice and vinegar beverage, each bottle of 250mL.

Example 4

A compound fruit and vegetable juice and vinegar beverage is prepared from the following raw materials by weight: 12 parts of apple pulp, 6 parts of hawthorn pulp, 3 parts of tomato pulp, 4 parts of broccoli, and 2 parts of sour berry pulp;

A preparation method of a compound fruit and vegetable juice and vinegar beverage, comprising the following steps:

(1) Raw material processing: select fresh and intact apples, hawthorns, tomatoes, and physalis, and carry out cleaning, core removal and crushing respectively;

(2) Enzymatic hydrolysis for pulping: Mix the raw materials in the above step (1) by weight, and then beat into pulp with a particle size of 1.2 mm, add an appropriate amount of pectinase, heat up to 45 °C for enzymatic hydrolysis for 2 hours, and then sterilize The bacteria are divided into two parts, A and B, A is 82% of the total pulp, and B is 18% of the total pulp;

The added amount of the pectinase is 0.018g/L pulp;

(3) Broccoli treatment: select fresh, mature and intact broccoli, wash, crush, and make broccoli pulp with a particle size of 1.4 mm, and the pulp is sterilized for use;

(4) alcoholic fermentation: mix fruit pulp A and broccoli pulp to obtain mixed fruit pulp, adjust total sugar content to 250g/L with sucrose, and add active yeast to carry out alcoholic fermentation to prepare fruit wine mash;

The added amount of the active yeast is 0.03% (g/kg) of the mixed fruit slurry; the alcohol fermentation temperature is controlled at 25°C, and the fermentation time is 3-7 days. Stop fermentation when the concentration is lower than 5g/L;

(5) acetic acid fermentation: take out 30% of the fermented fruit wine mash in step (4) by volume, dilute the taken out fruit wine mash with soft water to an alcohol concentration of 7.5% (v/v), then sterilize, kill off After the bacteria, the inoculum of 10% (v/v) is re-inoculated with Acetobacter pasteurii to carry out acetic acid fermentation to prepare an acetic acid fermentation broth;

(6) segmented fermentation: take the acetic acid fermentation liquid fermented in step (5), then take the fruit wine mash prepared in step (4) of the same volume as the acetic fermentation liquid, and dilute the fruit wine mash to an alcohol content of 7% (v /v), and then mixed with the acetic acid fermentation broth for fermentation, the fermentation temperature was 27°C, and the fermentation time was 18h; the acetic acid concentration was 67g/L at the end of the fermentation;

(7) Preparation: after mixing the fermented mash obtained in step (6) with fruit pulp B, successively through clarification, filtration, deployment, and sterilization at 130° C. for 10s, then filling to obtain a compound fruit and vegetable juice and vinegar beverage, each bottle of 250mL.

Test example

In order to verify the influence of this compound fruit and vegetable juice and vinegar beverage on the immunity of the body, the compound fruit and vegetable juice and vinegar beverage prepared in Examples 1 and 4 was used to carry out the following pharmacodynamic experiments:

1. Animal grouping and feeding

Healthy male Kunming mice, weighing 18-22g, reared at a temperature of 24±1°C and a relative humidity of 40-60%, were subjected to lymphocyte transformation experiments, NK cell activity assays, delayed-type allergy experiments and mouse spleen index assays. Each experiment was divided into blank group, high-medium-low-dose group, and negative control group, with 20 mice in each group.

2. Animal administration mode and dosage

The experimental mice in the blank group were intragastrically administered once a day with 0.5 mL of deionized water each time for 30 consecutive days;

The high-medium-low-dose group was given a compound fruit, vegetable juice and vinegar drink by gavage, provided by Example 1. The high-dose group was given twice a day, 0.5 mL each time, the middle-dose group was given once a day, 0.5 mL each time, and the low-dose group was given a daily gavage of 0.5 mL. 1 gavage, 0.2 mL each time, for 30 days;

The negative control group was given a control fruit vinegar drink, provided by Example 4, and the control drink was the raw material tomato added in the initial stage of fermentation preparation, that is, the tomato participated in the alcoholic fermentation stage. The negative control group was intragastrically administered once a day, 0.5 mL each time, for 30 consecutive days.

3 Test results

3.1 Influence on body weight and organ index

After the experiment, the data of each group were statistically analyzed. The results are shown in Table 1. Compared with the blank group, there was no significant difference in the body weight of the mice in each group (p>0.05). There was no significant difference between the spleen index (spleen/body weight) and the blank group (p>0.05), indicating that the compound fruit and vegetable juice and vinegar drink and the negative control drink had no significant effect on the spleen weight.

Table 1 Effects of compound fruit and vegetable juice and vinegar beverage on body weight and spleen index of mice

Note: Compared with blank group, *p<0.05, **p<0.01.

3.2 Effects on the cellular immune function of mice

1) ConA-induced transformation of mouse lymphocytes

The results of the mouse lymphocyte transformation induced by ConA are shown in Table 2. Compared with the blank group, the stimulation index SI of the mice in each group was significantly different in the middle and high dose groups (p<0.05, P<0.01). There was no significant difference between the groups, indicating that the compound fruit and vegetable juice and vinegar beverage could promote the transformation of mouse lymphocytes, while the negative control beverage had no significant difference in the mouse lymphocytes induced by ConA.

Table 2 The results of the mouse lymphocyte transformation induced by ConA

Note: Compared with blank group, *p<0.05, **p<0.01.

2) Mouse delayed-type allergy experiment

The experimental results of delayed-type allergy in mice are shown in Table 3. After statistical analysis, it can be seen that compared with the blank group, the middle- and high-dose groups have significant differences in delayed-type allergy in each group of mice (p<0.05, P<0.05). 0.01), there was no significant difference in the low-dose group, and the negative control drink had no significant difference in delayed-type allergy in mice, indicating that compound fruit and vegetable juice and vinegar beverages can promote delayed-type allergy in mice.

Combining the results of the ConA-induced lymphocyte transformation experiment in mice and the results of delayed-type allergic reaction in mice, it was confirmed that the compound fruit and vegetable juice and vinegar beverage was positive in the cellular immunity experiment of mice, while the negative control beverage was negative.

Table 3 The results of experimental reaction of delayed-type allergy in mice

Note: Compared with blank group, *p<0.05, **p<0.01.

3.3 Effects on the activity of NK cells in mice

The effect of compound fruit and vegetable juice and vinegar beverage on the activity of NK cells in mice is shown in Table 4. Statistical analysis shows that compared with the blank group, the activity of NK cells in the tested mice in each group is significantly different in the low, middle and high dose groups (p <0.05, P<0.01), there was a significant difference between the negative control group and the blank group (p<0.05).

Table 4 Effects on mouse NK cell activity

Note: Compared with blank group, *p<0.05, **p<0.01.

3.4 Effects on serum IFN-α cytokine levels in mice

The effect of compound fruit and vegetable juice and vinegar beverage on serum IFN-α cytokine levels in mice is shown in Table 5. Statistical analysis showed that compared with the blank group, the NK cell activity of each group of mice was significantly higher in the middle and high dose groups. Differences (p<0.05, P<0.01), there was no significant difference between the low-dose and negative control groups, and the middle-high-dose group could significantly up-regulate the level of IFN-α cells, thereby enhancing natural killer cells (NK cells), macrophages and The activity of T lymphocytes plays a role in immune regulation.

Table 5 Effects of serum IFN-α cytokine levels in mice

Note: Compared with blank group, *p<0.05, **p<0.01.

4. Summary

Based on the above experimental results, after the compound fruit and vegetable juice and vinegar beverage was continuously administered for 30 days, the results of the cellular immunity test and the mouse NK cell test were positive without significant effects on the body weight and spleen index of mice. In other words, the compound fruit and vegetable juice and vinegar beverage in the present invention can well exert the effect of enhancing the immunity of the body. At the same time, according to the "Technical Specifications for Health Food Inspection and Evaluation" (2003) of the Ministry of Health of the People's Republic of China, it was determined that the compound fruit and vegetable juice and vinegar beverage had an immune enhancing effect.

In addition, the negative control group had no significant effect on the body weight and spleen index of mice after continuous gavage for 30 days. In the mouse cellular immunity experiment and mouse NK cell experiment, it could only increase the activity of mouse NK cells. It can be confirmed that tomato raw materials need to be added after alcohol fermentation, and premature addition will affect the ability to regulate the body's immunity.

Claims (6)

1. A composite fruit and vegetable juice vinegar beverage is prepared from the following raw materials in parts by weight: 10-15 parts of apple pulp, 4-8 parts of hawthorn pulp, 1-5 parts of tomato pulp, 3-5 parts of broccoli and 1-3 parts of winter cherry pulp;

the compound fruit and vegetable juice vinegar beverage is prepared by the following method:

(1) raw material treatment: selecting fresh and intact apples, hawthorns and sour pulp, respectively cleaning, removing kernels and crushing;

(2) pulping and enzymolysis: mixing the raw materials in the step (1) according to parts by weight, then beating into fruit pulp with the granularity of 0.5-2mm, adding a proper amount of pectinase, heating to 40-50 ℃ for enzymolysis for 1-3h, sterilizing and dividing into two parts, namely A and B, wherein A is 80-85% of the total amount of the fruit pulp, and B is 15-20% of the total amount of the fruit pulp;

(3) and (3) treating broccoli: selecting fresh, mature and intact broccoli, cleaning, crushing, preparing broccoli pulp with the granularity of 0.5-2mm, and sterilizing the pulp for later use;

(4) alcohol fermentation: mixing the fruit pulp A and broccoli fruit pulp to obtain mixed fruit pulp, adjusting the total sugar content to 200-300g/L by using sucrose, and adding active yeast to perform alcoholic fermentation to prepare fruit wine mash;

(5) tomato treatment: selecting fresh and mature tomatoes, cleaning, crushing and pulping to 0.5-1 mm;

(6) acetic acid fermentation: taking out 30% of the fruit wine mash fermented in the step (4) according to the volume ratio, diluting the taken-out fruit wine mash by using soft water until the alcohol concentration is 5% -10% (v/v), then adding the tomato pulp prepared in the step (5) for sterilization, and inoculating acetobacter pasteurianus for acetic fermentation according to the inoculation amount of 7% -13% (v/v) after sterilization to prepare an acetic fermentation liquid;

(7) split fermentation: taking the acetic acid fermentation liquor fermented in the step (6), taking the fruit wine mash prepared in the step (4) with the same volume as the acetic acid fermentation liquor, diluting the fruit wine mash to the alcoholic strength of 5-10% (v/v), mixing the fruit wine mash with the acetic acid fermentation liquor, and fermenting at the fermentation temperature of 25-30 ℃ for 12-24 hours;

(8) preparation: and (4) mixing the fermented mash obtained in the step (7) with the fruit pulp B, and sequentially carrying out clarification, filtration, blending, sterilization and filling to obtain the compound fruit and vegetable juice vinegar beverage.

2. The compound fruit and vegetable juice vinegar beverage according to claim 1, wherein the pectinase is added in an amount of 0.015 to 0.02g/L pulp in the step (2).

3. The compound fruit and vegetable juice vinegar beverage according to claim 1, wherein the active yeast is added in the step (4) in an amount of 0.01 to 0.05% (g/kg) of the mixed fruit juice; the alcohol fermentation temperature is controlled at 15-30 ℃, the fermentation time is 3-7 days, the total sugar concentration in the fermentation liquor is detected every day, and the fermentation is stopped when the total sugar concentration is lower than 5 g/L.

4. A preparation method of a compound fruit and vegetable juice vinegar beverage is characterized in that:

the compound fruit and vegetable juice vinegar beverage is prepared from the following raw materials in parts by weight: 10-15 parts of apple pulp, 4-8 parts of hawthorn pulp, 1-5 parts of tomato pulp, 3-5 parts of broccoli and 1-3 parts of winter cherry pulp;

the preparation method comprises the following steps:

(1) raw material treatment: selecting fresh and intact apples, hawthorns and sour pulp, respectively cleaning, removing kernels and crushing;

(2) pulping and enzymolysis: mixing the raw materials in the step (1) according to parts by weight, then beating into fruit pulp with the granularity of 0.5-2mm, adding a proper amount of pectinase, heating to 40-50 ℃ for enzymolysis for 1-3h, sterilizing and dividing into two parts, namely A and B, wherein A is 80-85% of the total amount of the fruit pulp, and B is 15-20% of the total amount of the fruit pulp;

the addition amount of the pectinase is 0.015-0.02g/L of fruit pulp;

(3) and (3) treating broccoli: selecting fresh, mature and intact broccoli, cleaning, crushing, preparing broccoli pulp with the granularity of 0.5-2mm, and sterilizing the pulp for later use;

(4) alcohol fermentation: mixing the fruit pulp A and broccoli fruit pulp to obtain mixed fruit pulp, adjusting the total sugar content to 200-300g/L by using sucrose, and adding active yeast to perform alcoholic fermentation to prepare fruit wine mash;

(5) tomato treatment: selecting fresh and mature tomatoes, cleaning, crushing and pulping to 0.5-1 mm;

(6) acetic acid fermentation: taking out 30% of the fruit wine mash fermented in the step (4) according to the volume ratio, diluting the taken-out fruit wine mash by using soft water until the alcohol concentration is 5% -10% (v/v), then adding tomato pulp for sterilization, and inoculating acetobacter pasteurianus according to the inoculation amount of 7% -13% (v/v) for acetic fermentation to prepare acetic fermentation liquor;

(7) split fermentation: taking the acetic acid fermentation liquor fermented in the step (6), taking the fruit wine mash prepared in the step (4) with the same volume as the acetic acid fermentation liquor, diluting the fruit wine mash to the alcoholic strength of 5-10% (v/v), mixing the fruit wine mash with the acetic acid fermentation liquor, and fermenting at the fermentation temperature of 25-30 ℃ for 12-24 hours;

(8) preparation: and (4) mixing the fermented mash obtained in the step (7) with the fruit pulp B, and sequentially carrying out clarification, filtration, blending, sterilization and filling to obtain the compound fruit and vegetable juice vinegar beverage.

5. The method for preparing the composite fruit and vegetable juice vinegar beverage according to claim 4, wherein the active yeast is added in the step (4) in an amount of 0.01 to 0.05% (g/kg) of the mixed fruit juice; the alcohol fermentation temperature is controlled at 15-30 ℃, the fermentation time is 3-7 days, the total sugar concentration in the fermentation liquor is detected every day, and the fermentation is stopped when the total sugar concentration is lower than 5 g/L.

6. The preparation method of the compound fruit and vegetable juice vinegar beverage according to claim 4, which is characterized by comprising the following raw materials in parts by weight: 12 parts of apple pulp, 6 parts of hawthorn pulp, 3 parts of tomato pulp, 4 parts of broccoli and 2 parts of winter cherry pulp;

the preparation method of the compound fruit and vegetable juice vinegar beverage comprises the following steps:

(1) raw material treatment: selecting fresh and intact apples, hawthorns and sour pulp, respectively cleaning, removing kernels and crushing;

(2) pulping and enzymolysis: mixing the raw materials in the step (1) according to parts by weight, then beating into fruit pulp with the granularity of 1.2mm, adding a proper amount of pectinase, heating to 45 ℃, performing enzymolysis for 2 hours, sterilizing, and dividing into two parts, namely A and B, wherein A is 82% of the total amount of the fruit pulp, and B is 18% of the total amount of the fruit pulp;

the addition amount of the pectinase is 0.018g/L of fruit pulp;

(3) and (3) treating broccoli: selecting fresh, mature and intact broccoli, cleaning, crushing, preparing broccoli pulp with the granularity of 1.4mm, and sterilizing the pulp for later use;

(4) alcohol fermentation: mixing the fruit pulp A and broccoli fruit pulp to obtain mixed fruit pulp, adjusting the total sugar content to 250g/L by using sucrose, and adding active yeast for alcoholic fermentation to prepare fruit wine mash;

the adding amount of the active yeast is 0.03 percent (g/kg) of the mixed fruit pulp; controlling the fermentation temperature of the alcohol at 25 ℃, controlling the fermentation time to be 3-7 days, detecting the total sugar concentration in the fermentation liquor every day, and stopping fermentation when the total sugar concentration is lower than 5 g/L;

(5) tomato treatment: selecting fresh and mature tomatoes, cleaning, crushing and pulping to 0.75 mm;

(6) acetic acid fermentation: taking out 30% of the fruit wine mash fermented in the step (4) according to the volume ratio, diluting the taken-out fruit wine mash to the alcohol concentration of 7.5% (v/v) by using soft water, then adding tomato pulp for sterilization, and inoculating acetobacter pasteurianus according to the inoculation amount of 10% (v/v) for acetic fermentation to prepare acetic fermentation liquor;

(7) split fermentation: taking the acetic acid fermentation liquor fermented in the step (6), taking the fruit wine mash prepared in the step (4) with the same volume as the acetic acid fermentation liquor, diluting the fruit wine mash to the alcoholic strength of 5-10% (v/v), mixing the fruit wine mash with the acetic acid fermentation liquor, and fermenting at the fermentation temperature of 27 ℃ for 18 hours; the concentration of acetic acid is 67g/L at the end of fermentation;

(8) preparation: and (4) mixing the fermented mash obtained in the step (7) with the fruit pulp B, sequentially clarifying, filtering, blending, treating at 130 ℃ for 10s, sterilizing, and filling to obtain 250mL of composite fruit and vegetable juice vinegar beverage per bottle.