CN110903941A - Preparation method of sugarcane fruit vinegar and fruit vinegar beverage - Google Patents
Preparation method of sugarcane fruit vinegar and fruit vinegar beverage Download PDFInfo
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Classifications
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- 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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- Health & Medical Sciences (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
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Abstract
The preparation method of the sugarcane fruit vinegar and the fruit vinegar beverage comprises the steps of heating and sterilizing sugarcane juice, cooling to room temperature to obtain sterilized sugarcane juice, and mixing the sterilized sugarcane juice with mixed strains according to the mass ratio of 50: 1-50: 8, putting the sugarcane raw vinegar into a fermentation tank, keeping the total volume of the filled sterilized sugarcane juice and the mixed strain liquid to be 20% of the volume of the fermentation tank, standing and fermenting for 1-7 days at 20-40 ℃, then supplementing the sterilized sugarcane juice to 50% of the volume of the fermentation tank, controlling the fermentation temperature to be 20-40 ℃, supplementing the sterilized sugarcane juice again to 80% -90% of the volume of the fermentation tank after fermenting for 1-7 days, continuously fermenting until a layer of membranous thallus grows out on the liquid level, detecting the total acid of the fermentation liquid in the tank after fermenting for 3-15 days, and heating and sterilizing the fermentation liquid when the total acid does not rise any more to obtain the sugarcane raw vinegar. Mixing the sugarcane original vinegar, white granulated sugar and water uniformly, filtering in vacuum, heating for sterilization, and filling to obtain the sugarcane fruit vinegar beverage. The production process is simple, and the strains with probiotic effects are added, so that the effects of the sugarcane fruit vinegar are improved, and the flavor of the product is more unique.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to sugarcane fruit vinegar and a preparation method of a sugarcane fruit vinegar beverage.
Background
The fruit vinegar is a table drink which is brewed by taking fruits, fruits or processing leftovers thereof as main raw materials and utilizing the modern biotechnology and contains nutrient components in the fruits, is rich in potassium, zinc, organic acid, amino acids necessary for human bodies and other nutrient components, has higher health-care performance than grain vinegar, has strong fruit fragrance, is rich in fruit acid, has better flavor and mouthfeel than table vinegar, has the nutrient health-care functions of the fruits and the table vinegar, and is a novel drink integrating the functions of nutrition, health care, food therapy and the like. In recent years, with the improvement of living standard and enhancement of health consciousness of people, the market demand of fruit vinegar beverages is increased day by day, and the market prospect is better.
Sugarcane is a plant with various nutrient components and health care functions and is also a tropical fruit. The sugarcane juice is sweet in taste and cold in nature, has the effects of moistening lung, removing heat, promoting fluid production, assisting five internal organs, relieving liver qi, dispelling the effects of alcohol and the like, and has better curative effects on vexation, thirst, regurgitation, vomiting, cough due to lung dryness, constipation, headache, fever, conjunctival congestion, redness and swelling and the like. The sugarcane contains various vitamins, a large amount of mineral elements such as iron, calcium, zinc and the like, and more than ten kinds of amino acids, organic acids, polyphenol and flavonoids substances which are necessary to human bodies, and has the effects of enriching blood, moistening, resisting oxidation and the like. In addition to rich nutrient components, the sugarcane is one of crops with the highest sugar content, the utilization mode of the sugarcane is single for a long time, the sugarcane is basically used for juicing and sugar making or fresh eating, various types of sugar (such as white sugar, brown sugar, rock sugar and the like) can be made, but the sugarcane is only used for making sugar basically, and the nutrition of the sugarcane is difficult to obtain for people who do not like to eat sugar or cannot eat sugar. The sugarcane is squeezed to directly ferment to develop the sugarcane vinegar, sugar in the sugarcane juice can be directly used as a sugar source for microbial fermentation, and the sugar becomes a component more beneficial to human health after fermentation, and meanwhile, the nutrient components of the sugarcane are well reserved. The development of the sugarcane fruit vinegar product provides a new way for deep processing and utilization of sugarcane, and also provides a new health-care product for people who do not eat sugar, so that the sugarcane rich in beneficial nutritional ingredients can be enjoyed by more people.
The conventional fruit vinegar fermentation bacteria include yeast and acetic acid bacteria. The yeast is unicellular fungus, belongs to facultative anaerobe, and can grow in aerobic and anaerobic environments. The yeast decomposes the sugar into carbon dioxide and water in the presence of oxygen and the yeast grows faster. In the absence of oxygen, yeast break down sugars into alcohol and carbon dioxide. Acetic acid bacteria are one of the important industrial bacteria, and are commonly used in the brewing industry for producing vinegar. If the oxygen and sugar source of the acetic acid bacteria are sufficient, the acetic acid bacteria can directly decompose the glucose into the acetic acid; when oxygen is sufficient and sugar source is not available, acetic acid bacteria firstly change ethanol into acetaldehyde, and then change acetaldehyde into acetic acid.
The fermentation of fruit vinegar is the same as that of vinegar, is the result of biochemical reaction in the microbial metabolism process, and usually adopts a two-step production process, wherein in the first stage, sugar is fermented by saccharomycetes under anaerobic conditions to generate ethanol; the second stage is that acetic acid bacteria convert ethanol into acetic acid, the process flow is long, the process is complex, the subsequent propagation and growth of the acetic acid bacteria can be influenced by overhigh ethanol concentration after the fermentation in the first stage, the requirement on process control is high, and the probability of infecting mixed bacteria is increased by multiple times of inoculation.
At present, a small amount of sugarcane vinegar products exist in the market, the production process is mostly consistent with the fruit vinegar process, the same process defects exist, the existing processing technology is improved, and the development of the more characteristic sugarcane vinegar products has wider market space.
Disclosure of Invention
The invention aims to make up the defects of the prior art, and provides a preparation method of sugarcane fruit vinegar, wherein a one-step fermentation method is adopted to replace the traditional two-step fermentation method so as to simplify the production process and shorten the fermentation time, and meanwhile, by adding a strain with a probiotic effect, the effect of the sugarcane fruit vinegar is increased, the flavor of the product is more unique, more sugarcane processed products with more health care effects are provided for people who do not like to eat sugar, and the preparation method is suitable for more people.
The technical scheme adopted by the invention is as follows:
the preparation method of the sugarcane fruit vinegar comprises the following steps:
(1) and (3) sugarcane juice sterilization: juicing sugarcane, filtering the sugarcane juice with a filter screen of 100-200 meshes, putting the filtrate into a container, heating and boiling, removing floating foam, and cooling to room temperature to obtain sterilized sugarcane juice;
(2) production of sugarcane original vinegar: mixing sterilized sugarcane juice and mixed strains according to the mass ratio of 50: 1-50: 8, putting the sugarcane into a fermentation tank, keeping the total volume of the filled sterilized sugarcane juice and mixed strain liquid to be 20% of the volume of the fermentation tank, standing and fermenting for 1-7 days at 20-40 ℃, then supplementing the sterilized sugarcane juice to 50% of the volume of the fermentation tank, controlling the fermentation temperature to be 20-40 ℃, supplementing the sterilized sugarcane juice again to 80% -90% of the volume of the fermentation tank after fermenting for 1-7 days, continuously fermenting until a layer of membranous thallus grows on the liquid level, detecting the total acid of fermentation liquid in the tank after fermenting for 3-15 days, heating the fermentation liquid to 60-85 ℃ and keeping for 25-55 min for sterilization when the total acid does not rise any more, and obtaining the sugarcane original vinegar; the mixed strain is prepared from the following yeasts in percentage by mass: bacillus coagulans: acetic acid bacterium 1: 1: 1-1: 4: 2 mixed strains.
The preparation method of the sugarcane fruit vinegar beverage comprises the following steps of mixing sugarcane raw vinegar, white granulated sugar and water according to the volume mass ratio, namely sugarcane raw vinegar (ml): white granulated sugar (g): water (ml) ═ 1: 0.12: 2-1: 1: and 9, dissolving and uniformly mixing, performing vacuum filtration by using an ultrafiltration membrane, heating the beverage to 75-85 ℃, keeping for 30min, sterilizing, and filling to obtain the sugarcane fruit vinegar beverage.
The invention has the following beneficial effects:
(1) the preparation method of the sugarcane fruit vinegar provided by the invention prepares saccharomycetes, bacillus coagulans and acetic acid bacteria into mixed strains, and performs one-step fermentation with sugarcane juice, so that the fermentation process can be simplified, the probability of mixed bacteria infection caused by multiple inoculation is reduced, the fermentation time of the fruit vinegar is shortened, and the quality of products and the economic benefits of enterprises are improved.
(2) The bacillus coagulans is facultative anaerobe and can adapt to the intestinal environment with hypoxia. The compound probiotics feed additive can generate various beneficial substances such as B vitamins, amino acids, short-chain fatty acids and the like under the synergistic action with other probiotics in the intestinal tract, increase the peristalsis speed of the small intestine, improve the digestion function of the intestinal tract, and facilitate the growth of anaerobic microorganisms such as lactobacillus and bifidobacterium, so that the balance of microbial flora in the intestinal tract is adjusted, the immunity and the disease resistance of the organism are improved, and the occurrence of intestinal tract diseases is reduced. The bacillus coagulans can also secrete amylase and protease in the intestinal reproduction process, and promote the digestion and absorption of nutrients by the body. Bacillus coagulans inhibits the growth of pathogenic bacteria by producing coagulin and lactic acid. Lactic acid can reduce the pH value in the intestinal tract, the low-pH intestinal tract environment can inhibit the growth of a plurality of pathogenic bacteria and putrefying bacteria, and can reduce the generation of substances harmful to human health, such as phenol, ammonia, bacterial toxins, steroid metabolites and the like, and the lactic acid can provide energy substances for the human body from a plurality of ways.
The bacillus coagulans is characterized in that: the bacillus coagulans is resistant to gastric acid, high temperature and oxygen deficiency, can survive at a high temperature of 100 ℃, and cannot be destroyed by gastric acid entering the stomach, so that the survival rate of the bacillus coagulans in vivo reaches 95.29%, the survival rate is particularly high, and people with poor intestines and stomach or people with low immunity can use the bacillus coagulans more.
Bacillus coagulans is different from other probiotics in that it is difficult to exist in the intestine under natural conditions because of its poor adhesion to intestinal epithelial cells, and therefore, it must be taken in additionally by diet to achieve its effect. According to the invention, the bacillus coagulans is added into the mixed strains, so that the bacillus coagulans can consume a sugar source to proliferate in the fermentation process, and the content of the bacillus coagulans in the sugarcane fruit vinegar is increased, thereby endowing the sugarcane fruit vinegar with new effects of improving intestinal flora, inhibiting inflammation, improving organism immunity and the like. (3) The growth of acetic acid bacteria can be inhibited in a high-alcohol environment, the two-step fermentation needs to strictly control the content of ethanol in fermentation liquor in the first step to ensure that the second step fermentation is smoothly carried out, and the ethanol generated by the yeast in the one-step fermentation process can be simultaneously metabolized into acetic acid by the acetic acid bacteria, so that the inhibition of the acetic acid bacteria caused by overhigh ethanol concentration is avoided, and the continuity of the process is improved. And the ethanol and various organic acids can be simultaneously generated in one-step production, and esters generated by the esterification reaction of the ethanol and the organic acids are main substances of aroma components, so that the aroma of the sugarcane vinegar is greatly enriched.
(4) The invention adopts a method of adding cane juice in batches to enlarge fermentation step by step, firstly, the growth of microorganisms in the fermentation liquor is not limited, and the microorganisms are rapidly propagated to obtain the cane vinegar product, and the invention shortens the time of more than 40 days required by the conventional fermentation of fruit vinegar to more than 20 days. And secondly, the total amount of the fermentation liquor is convenient to control and is adjusted according to actual production requirements.
(5) The prepared sugarcane fruit vinegar has the nutrition and health care functions of sugarcane and table vinegar, is rich in organic acids such as acetic acid and fruit acid, can resist oxidation, regulate intestinal flora, improve immunity of organisms, inhibit inflammation, and has the effects of preventing hypertension and hyperlipidemia. The blended fruit vinegar beverage has moderate sour and sweet taste and aromatic flavor, is a novel beverage integrating the functions of nutrition, health care, food therapy and the like, and has better market prospect.
Detailed Description
The present invention will be described in further detail with reference to specific examples, but the scope of the present invention is not limited thereto.
Example 1
The preparation method of the sugarcane fruit vinegar and the fruit vinegar beverage comprises the following steps:
(1) and (3) sugarcane juice sterilization: juicing sugarcane, filtering the sugarcane juice with a filter screen of 100-200 meshes, putting the filtrate into a container, heating and boiling, removing floating foam, and cooling to room temperature to obtain sterilized sugarcane juice;
(2) production of sugarcane original vinegar: mixing sterilized sugarcane juice and mixed strains according to the mass ratio of 50: 1, filling the mixture into a fermentation tank, keeping the total volume of the filled sterilized sugarcane juice and the mixed strain liquid to be 20% of the volume of the fermentation tank, standing and fermenting for 5-7 days at 20-28 ℃, then supplementing the sterilized sugarcane juice to 50% of the volume of the fermentation tank, controlling the fermentation temperature to be 20-28 ℃, supplementing the sterilized sugarcane juice to 80% of the volume of the fermentation tank again after fermenting for 5-7 days, continuously fermenting until a layer of membranous thallus grows on the liquid level, detecting the total acid of fermentation liquid in the tank after fermenting for 3-7 days, heating the fermentation liquid to 60-70 ℃ and keeping the temperature for 55min for sterilization when the total acid does not rise any more, and obtaining the sugarcane raw vinegar. The mixed strain comprises the following yeast strains in mass proportion: bacillus coagulans: acetic acid bacterium 1: 1: 1, mixing uniformly.
The preparation method of the sugarcane fruit vinegar beverage comprises the following steps: dissolving and uniformly mixing sugarcane original vinegar, white granulated sugar and water according to 100mL of sugarcane original vinegar, 12g of white granulated sugar and 200mL of water, performing vacuum filtration by using an ultrafiltration membrane, heating the beverage to 75-85 ℃, keeping for 30min, sterilizing, filling and packaging to obtain the green, natural and additive-free sugarcane fruit vinegar beverage.
Example 2
The preparation method of the sugarcane fruit vinegar and the fruit vinegar beverage comprises the following steps:
(1) and (3) sugarcane juice sterilization: juicing sugarcane, filtering the sugarcane juice with a filter screen of 100-200 meshes, putting the filtrate into a container, heating and boiling, removing floating foam, and cooling to room temperature to obtain sterilized sugarcane juice;
(2) production of sugarcane original vinegar: mixing sterilized sugarcane juice and mixed strains according to the mass ratio of 50: 4, filling the mixture into a fermentation tank, keeping the total volume of the filled sterilized sugarcane juice and the mixed strain liquid to be 20% of the volume of the fermentation tank, standing and fermenting for 4-5 days at 28-34 ℃, then supplementing the sterilized sugarcane juice to 50% of the volume of the fermentation tank, controlling the fermentation temperature to be 28-34 ℃, supplementing the sterilized sugarcane juice to 90% of the volume of the fermentation tank again after fermenting for 4-5 days, continuously fermenting until a layer of membranous thallus grows on the liquid level, detecting the total acid of the fermentation liquid in the tank after fermenting for 7-10 days, heating the fermentation liquid to 70-75 ℃ and keeping the temperature for 40min for sterilization when the total acid does not rise any more, and obtaining the sugarcane raw vinegar. The mixed strain comprises the following yeast strains in mass proportion: bacillus coagulans: acetic acid bacterium 1: 2: 2, mixing uniformly.
The preparation method of the sugarcane fruit vinegar beverage comprises the following steps: dissolving and uniformly mixing sugarcane original vinegar, white granulated sugar and water according to 100mL of sugarcane original vinegar, 50g of white granulated sugar and 500mL of water, performing vacuum filtration by using an ultrafiltration membrane, heating the beverage to 75-85 ℃, keeping for 30min, sterilizing, filling and packaging to obtain the green, natural and additive-free sugarcane fruit vinegar beverage.
Example 3
The preparation method of the sugarcane fruit vinegar and the fruit vinegar beverage comprises the following steps:
(1) and (3) sugarcane juice sterilization: juicing sugarcane, filtering the sugarcane juice with a filter screen of 100-200 meshes, putting the filtrate into a container, heating and boiling, removing floating foam, and cooling to room temperature to obtain sterilized sugarcane juice;
(2) production of sugarcane original vinegar: mixing sterilized sugarcane juice and mixed strains according to the mass ratio of 50: 8, filling the mixture into a fermentation tank, keeping the total volume of the filled sterilized sugarcane juice and the mixed strain liquid to be 20% of the volume of the fermentation tank, standing and fermenting for 1-4 days at 35-40 ℃, then supplementing the sterilized sugarcane juice to 50% of the volume of the fermentation tank, controlling the fermentation temperature to be 35-40 ℃, supplementing the sterilized sugarcane juice again to 85% of the volume of the fermentation tank after fermenting for 1-4 days, continuously fermenting until a layer of membranous thallus grows on the liquid level, detecting the total acid of the fermentation liquid in the tank after fermenting for 10-15 days, heating the fermentation liquid to 75-80 ℃ and keeping for 25min for sterilization when the total acid does not rise any more, and obtaining the sugarcane original vinegar. The mixed strain comprises the following yeast strains in mass proportion: bacillus coagulans: acetic acid bacterium 1: 4: 2, mixing uniformly.
The preparation method of the sugarcane fruit vinegar beverage comprises the following steps: dissolving and uniformly mixing sugarcane original vinegar, white granulated sugar and water according to 100mL of sugarcane original vinegar, 100g of white granulated sugar and 900mL of water, performing vacuum filtration by using an ultrafiltration membrane, heating the beverage to 75-85 ℃, keeping for 30min, sterilizing, filling and packaging to obtain the green natural additive-free sugarcane fruit vinegar beverage.
The sugarcane original vinegar can be mixed with other fruit vinegar or beverage to produce a new fruit vinegar product.
Claims (2)
1. The preparation method of the sugarcane fruit vinegar is characterized by comprising the following steps:
(1) and (3) sugarcane juice sterilization: juicing sugarcane, filtering the sugarcane juice with a filter screen of 100-200 meshes, putting the filtrate into a container, heating and boiling, removing floating foam, and cooling to room temperature to obtain sterilized sugarcane juice;
(2) production of sugarcane original vinegar: mixing sterilized sugarcane juice and mixed strains according to the mass ratio of 50: 1-50: 8, putting the sugarcane into a fermentation tank, keeping the total volume of the filled sterilized sugarcane juice and mixed strain liquid to be 20% of the volume of the fermentation tank, standing and fermenting for 1-7 days at 20-40 ℃, then supplementing the sterilized sugarcane juice to 50% of the volume of the fermentation tank, controlling the fermentation temperature to be 20-40 ℃, supplementing the sterilized sugarcane juice again to 80% -90% of the volume of the fermentation tank after fermenting for 1-7 days, continuously fermenting until a layer of membranous thallus grows on the liquid level, detecting the total acid of fermentation liquid in the tank after fermenting for 3-15 days, heating the fermentation liquid to 60-85 ℃ and keeping for 25-55 min for sterilization when the total acid does not rise any more, and obtaining the sugarcane original vinegar; the mixed strain is prepared from the following yeasts in percentage by mass: bacillus coagulans: acetic acid bacterium 1: 1: 1-1: 4: 2 mixed strains.
2. The preparation method of the sugarcane fruit vinegar beverage is characterized in that the sugarcane original vinegar, white granulated sugar and water are mixed according to the volume mass ratio, namely the sugarcane original vinegar (ml): white granulated sugar (g): water (ml) ═ 1: 0.12: 2-1: 1: and 9, dissolving, uniformly mixing, performing vacuum filtration by using an ultrafiltration membrane, heating to 75-85 ℃, keeping for 30min, sterilizing and filling to obtain the sugarcane fruit vinegar beverage.
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