CN106047643B - A kind of plum blossom vinegar rich in gentian oligosaccharides and fermentation preparation method - Google Patents
A kind of plum blossom vinegar rich in gentian oligosaccharides and fermentation preparation method Download PDFInfo
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- 230000004151 fermentation Effects 0.000 title claims abstract description 71
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- 238000002360 preparation method Methods 0.000 title claims abstract description 14
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- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 17
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- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 10
- GEHJYWRUCIMESM-UHFFFAOYSA-L sodium sulfite Chemical compound [Na+].[Na+].[O-]S([O-])=O GEHJYWRUCIMESM-UHFFFAOYSA-L 0.000 claims description 10
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- 238000010564 aerobic fermentation Methods 0.000 claims description 6
- 239000001110 calcium chloride Substances 0.000 claims description 6
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 6
- 239000011780 sodium chloride Substances 0.000 claims description 6
- 235000010323 ascorbic acid Nutrition 0.000 claims description 5
- 239000011668 ascorbic acid Substances 0.000 claims description 5
- 229960005070 ascorbic acid Drugs 0.000 claims description 5
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- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 239000002304 perfume Substances 0.000 description 2
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- GDSOZVZXVXTJMI-SNAWJCMRSA-N (e)-1-methylbut-1-ene-1,2,4-tricarboxylic acid Chemical compound OC(=O)C(/C)=C(C(O)=O)\CCC(O)=O GDSOZVZXVXTJMI-SNAWJCMRSA-N 0.000 description 1
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- 208000035240 Disease Resistance Diseases 0.000 description 1
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- 206010036790 Productive cough Diseases 0.000 description 1
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 1
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- 238000006047 enzymatic hydrolysis reaction Methods 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 229930182478 glucoside Natural products 0.000 description 1
- 150000008131 glucosides Chemical class 0.000 description 1
- 230000036737 immune function Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 238000005461 lubrication Methods 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
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- 102000004169 proteins and genes Human genes 0.000 description 1
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- 238000000926 separation method Methods 0.000 description 1
- 210000000813 small intestine Anatomy 0.000 description 1
- 229910052938 sodium sulfate Inorganic materials 0.000 description 1
- PMZURENOXWZQFD-UHFFFAOYSA-L sodium sulphate Substances [Na+].[Na+].[O-]S([O-])(=O)=O PMZURENOXWZQFD-UHFFFAOYSA-L 0.000 description 1
- 235000011152 sodium sulphate Nutrition 0.000 description 1
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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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- 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)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a kind of plum blossom vinegar and fermentation preparation rich in gentian oligose, belongs to food processing field.The plum blossom vinegar is the method first with steam blasting, so that the structure of bamboo shoots slag, apple pomace, tea grounds is more loose, it is fermented again by aspergillus oryzae, cellulase, β glucuroide are added simultaneously, the converted mash rich in gentian oligose is obtained, then the plum blossom magma of quality exquisiteness is obtained by colloid mill, is stirred evenly with converted mash, then saccharomycete, acetic acid bacteria fermentation is added, obtains original vinegar.Plum blossom vinegar of the invention not only utilizes the remaining nutritive value of plum blossom very well, it may have very strong healthcare function.Reasonable utilization fruits and vegetables slags, tea grounds simultaneously, make the best use of everything, reduce costs to a certain extent, improve economic benefit.
Description
Technical field
The present invention relates to food processing fields, and in particular to a kind of plum blossom vinegar rich in gentian oligose and fermentation preparation
Method.
Background technique
Apple is the fruit of rosaceous plant, and fruit is spherical, sweet, crisp.Apple is kind of a low calories food, apple
Middle nutrition is soluble big, is easily absorbed by the body, and is conducive to dissolve element sulphur, keeps skin lubrication tender；Bamboo shoots are Chinese biographies
System delicacies, taste perfume (or spice) matter is crisp, and vegetable protein, the content of electrolytes and minerals are very high in bamboo shoots, helps to enhance body
Immune function improves disease resistance ability；Plum blossom has important ornamental value and medical value, and plum blossom can be used as medicine, can invigorate blood circulation
Removing toxic substances, sharp lung resolving sputum.
Gentian oligose is a kind of new type functional oligosaccharide combined by glucose with β -1,6 glycosidic bonds, including rough gentian
Disaccharides, a small amount of trisaccharide and tetrose.As functional food ingredient, gentian oligose is in addition to low in calories, low saprodontia, whole intestines
Etc. outside physiological functions, compared with other function oligosaccharide, it can also advantageously promote bifid bacterium and lactic acid bacteria in human small intestine
Breeding, and it is heat-resisting, acidproof, can be applied to some other oligosaccharide be not suitable for using health food in.But rough gentian is oligomeric
Sugared use cost is high, and Enzymatic becomes the method for most effectively reducing cost at present, and the glucose of high concentration can be used as original
Material, turns glucosides and condensation through β glucuroide, then obtain the gentian oligose finished product of different size through separation and purification.
The vinegar product of garden stuff processing is more currently on the market, such as Chinese Patent Application No. 201510200178.5 is " a kind of
Apple vinegar beverage ", number of patent application 201310503902.2 " a kind of processing method of asparagus flavored cake ", but there are raw material lists
One, and purpose is that the flavor of improvement food does not increase the healthcare function of vinegar.Therefore, the present invention is from the direction of health food,
Using the waste residue in food production, a kind of plum blossom vinegar rich in gentian oligose is produced, not only unique flavor is tasty and refreshing for the vinegar, but also
Be conducive to the health of people.
Summary of the invention
In view of the deficiencies of the prior art, the present invention is using bamboo shoots slag, apple pomace, tea grounds, plum blossom as raw material, by hair by the present invention
A kind of plum blossom vinegar rich in gentian oligose is made in ferment, full of nutrition using plum blossom vinegar made from this method, unique tasty and refreshing, favorably
In the health of people.
A kind of plum blossom vinegar rich in gentian oligose, the vinegar is by bamboo shoots slag, tea grounds, apple pomace, plum blossom fermentation gained.
A kind of fermentation preparation of the plum blossom vinegar rich in gentian oligose, this method comprises the following steps:
(1) take 1-2 parts of bamboo shoots slags, 1-2 parts of tea grounds, 2-3 parts of apple pomaces are cleaned, dry at room temperature, by fruits and vegetables slag,
Tea grounds is immersed in 4-8min in the hydrochloric acid of mass concentration 3-5%, drains at once after flushing, carries out Steam explosion treatment, steam
Pressure is 2.0MPa-3.5MPa, and vapor (steam) temperature is 85-95 DEG C, and the steam blasting time is 2-5min；
(2) the good bamboo shoots slag of Steam explosion treatment, tea grounds, apple pomace are mixed well into obtain mixing slag, addition accounts for mixing slag
The water of dry weight 8%-12%, stirs evenly, and aspergillus oryzae (CICC2011) is then added and ferments, and fermentation temperature is 28-33
DEG C, fermentation time is 2-4 days, and the humidity of fermentation is 87%-95%, is eventually adding cellulase, β glucuroide, is digested
4-7h obtain converted mash；
The additional amount of the aspergillus oryzae is the 0.7 ‰ -1.0 ‰ of mixing slag weight；
The additional amount of the β glucuroide is 3% -8%, the β glucuroide of mixing slag weight after aspergillus oryzae fermentation
Enzyme activity be 200,000 U/g；
The additional amount of the cellulase is 2% -5% of mixing slag weight after aspergillus oryzae ferments, the enzyme of cellulase
Living is 250,000 U/g；
(3) the fresh plum blossom for taking 4-8 parts, with clear water rinsed clean, immersion treatment, immersion in color protection aqueous solution by it
The moisture that its surface is drained after 40-60min is beaten with the mode of colloid mill, then heats enzyme deactivation prevent-browning, temperature with plate heat exchanger
Degree is 86-90 DEG C, time 6-9min, obtains plum blossom slurries, the color protection aqueous solution is by NaCl, citric acid, CaCl2, it is anti-
Bad hematic acid, sodium sulfite composition；
(4) filtrate is obtained by filtration in the converted mash of step (2), filtrate and the plum blossom slurries of step (3) stir and evenly mix, and are added
Saccharomyces cerevisiae (CICC1012), expense Bean's Pichia pastoris (CICC31007) are fermented, and 18-33 DEG C of fermentation temperature, fermentation time
8-13 days, aerobic fermentation 2-4 days, anaerobic fermentation 6-9 days, yeasting humidity 85-95% obtained distiller's wort；
The additional amount of the saccharomyces cerevisiae is the 0.4 ‰ -0.6 ‰ of the filtrate mixture weight of plum blossom magma and converted mash,
Take Bean's Pichia pastoris additional amount be plum blossom magma and converted mash filtrate mixture weight 0.2 ‰ -0.4 ‰；
(5) acetic acid bacteria powder, 30-33 DEG C of item are inoculated with by with the weight 0.45 ‰ -0.85 ‰ of distiller's wort in the distiller's wort of step (4)
It is used solid state fermentation 5-8 days under part；
(6) filtering fermentation liquor of step (5) acquisition, sterilizing are obtained into clarified solution, is then diluted, packs, can obtains
To the plum blossom vinegar for being rich in gentian oligose.
Preferably, a kind of fermentation preparation of the plum blossom vinegar rich in gentian oligose as described above, it is characterised in that:
The colour protecting liquid of step (3) the preparation method comprises the following steps: in clear water be added NaCl, citric acid, CaCl2, ascorbic acid, sodium sulfite,
Making its mass percentage concentration is respectively 1.5%NaCl, 0.6% citric acid, 0.4%CaCl2, 0.10% ascorbic acid, 0.5% is sub-
Sodium sulphate.
Compared with prior art, as can be known from the above technical solutions the present invention have it is following apparent the utility model has the advantages that
(1) method combined by diluted acid immersion apple pomace, tea grounds, bamboo shoots slag and steam blasting, can be sufficiently destroyed
The crystal region of cellulose in raw material, so that the quality of cellulose softens, molecular structure is smaller, and more conducively absorption of human body utilizes,
More conducively cellulose is enzymatically decomposed, promote fermentation, acid solution can not only softening fibre raw material, also can solution major part soluble sugar
Class；Steam explosion technology can make the structure of raw material more fluffy simultaneously, so that the process of fermentation is more thorough, complete.
(2) glucose that cellulose hydrolyzation obtains is converted into gentian oligose, the grape of high concentration by β glucuroide
Sugar promotes the activity of β glucuroide and cellulase simultaneously, thus cellulase and β glucuroide play it is mutually coordinated
Effect.
(3) the flavor precursor matter in fruits and vegetables, tea can be decomposed into strong natural flavour mountaineous perfume (or spice) by β glucuroide
Gas substance improves the flavor of product.
(4) reasonable utilization fruits and vegetables slag, tea grounds have saved cost to a certain extent, and have reduced various types of materials
Waste, improves economic benefit, also protects environment to a certain extent.
(5) plum blossom is increased in raw material, so that product contains the faint scent and unique oral sensations of plum blossom.
Specific embodiment
The following is specific embodiments of the present invention, and technical scheme of the present invention is further described, but of the invention
Protection scope be not limited to these examples.It is all to be included in this hair without departing substantially from the change of present inventive concept or equivalent substitute
Within bright protection scope.
Embodiment 1
A kind of preparation method of the plum blossom vinegar rich in gentian oligose, its step are as follows:
(1) 100g bamboo shoots slag, 200g tea grounds are taken, 200g parts of apple pomaces are cleaned, dried at room temperature, by fruits and vegetables slag, tea grounds
It is immersed in 4min in the dilute hydrochloric acid solution of mass concentration 3%, is drained, Steam explosion treatment is carried out, the pressure of steam is 2.0MPa,
Vapor (steam) temperature is 85 DEG C, and the steam blasting time is 2min；
(2) by the good bamboo shoots slag of Steam explosion treatment, tea grounds, apple pomace mixes well to obtain mixing slag, and addition accounts for mixing slag
The water of dry weight 8%, stirs evenly, and is added aspergillus oryzae (CICC2011 is purchased from Chinese industrial Microbiological Culture Collection administrative center)
It ferments, inoculum concentration (accounting for mixing slag dry weight) is 0.07 ‰, and fermentation temperature is 28 DEG C, and fermentation time is 2 days, the humidity of fermentation
It is 87%, cellulase, additional amount 2% (accounting for mixing slag weight after aspergillus oryzae fermentation), β glucuroide access amount is then added
The weight 3% for accounting for fermentation base-material (mixing slag fermented by aspergillus oryzae), digests 4h, obtains converted mash；
(3) the fresh plum blossom for taking 400g, with clear water rinsed clean, immersion treatment, immersion in color protection aqueous solution by it
The moisture on its surface is drained after 40min, and refinement mashing is carried out by the way of colloid mill, the side heated by plate heat exchanger
Formula carries out enzyme deactivation prevent-browning, and enzyme-removal temperature is 86 DEG C, and time 6min obtains plum blossom slurries；
(4) filtrate being obtained by filtration in the converted mash prepared, filtrate stirs and evenly mixs with plum blossom slurries made from step (3),
Based on the weight permillage for accounting for fermentation base-material (plum blossom magma is mixed with the filtrate of converted mash), access saccharomyces cerevisiae (CICC1012,
Buy in Chinese industrial Culture Collection) 0.4 ‰, aroma-producing yeasts (take Bean Pichia pastoris CICC31007, buy
In Chinese industrial Culture Collection) 0.2 ‰, obtain alcoholization wine with dregs, 18 DEG C of fermentation temperature, fermentation time 8 days, aerobic hair
Ferment 2 days, anaerobic fermentation 6 days, yeasting humidity 85%；
(5) in the distiller's wort that fermentation finishes, the inoculation acetic acid bacteria based on distiller's wort weight permillage, inoculum concentration is 0.45 ‰,
It is used solid state fermentation 5 days under the conditions of 30 DEG C；
(6) fermentation liquid centrifugation, filtering, sterilizing that step (5) obtain are obtained into clarified solution, is then diluted, packs, i.e.,
Plum blossom vinegar can be obtained.
Embodiment 2
A kind of preparation method of the plum blossom vinegar rich in gentian oligose, its step are as follows:
(1) 200g bamboo shoots slag, 200g tea grounds are taken, 300g apple pomace is cleaned, dried at room temperature, and fruits and vegetables slag, tea grounds are soaked
Enter the 8min into 5% dilute hydrochloric acid solution, drain, carries out Steam explosion treatment, the pressure of steam is 3.5Mpa, and vapor (steam) temperature is
95 DEG C, the steam blasting time is 5min；
(2) by the good bamboo shoots slag of Steam explosion treatment, tea grounds, apple pomace mixes well to obtain mixing slag, is added 12% and (accounts for mixed
Close slag dry weight) water, stir evenly, be added aspergillus oryzae (CICC2011) ferment, inoculum concentration (accounting for mixing slag dry weight) is
1.00 ‰, fermentation temperature is 33 DEG C, and fermentation time is 4 days, and the humidity of fermentation is 95%, and cellulase, additional amount is then added
5% (accounting for mixing slag weight after aspergillus oryzae fermentation), β glucuroide access amount account for fermentation base-material (by the mixed of aspergillus oryzae fermentation
Close slag) weight access 8%, digest 4h, obtain converted mash；
(3) the fresh plum blossom for taking 800g, with clear water rinsed clean, immersion treatment, immersion in color protection aqueous solution by it
The moisture on its surface is drained after 60min, and refinement mashing is carried out by the way of colloid mill, the side heated by plate heat exchanger
Formula carries out enzyme deactivation prevent-browning, and enzyme-removal temperature is 90 DEG C, and time 9min obtains plum blossom slurries；
(4) filtrate being obtained by filtration in the converted mash prepared, filtrate stirs and evenly mixs with plum blossom slurries made from step (3),
Based on the permillage for accounting for fermentation base-material (plum blossom magma is mixed with the filtrate of converted mash), access saccharomyces cerevisiae (CICC1012)
0.6 ‰, aroma-producing yeasts (taking Bean Pichia pastoris CICC31007) 0.4 ‰ obtain alcoholization wine with dregs, and 18 DEG C of fermentation temperature, fermentation time
8 days, aerobic fermentation 2 days, anaerobic fermentation 6 days, yeasting humidity 85%；
(5) in the distiller's wort that fermentation finishes, the inoculation acetic acid bacteria based on distiller's wort weight permillage, inoculum concentration is 0.85 ‰,
It is used solid state fermentation 5 days under the conditions of 30 DEG C；
(6) fermentation liquid centrifugation, filtering, sterilizing that step (5) obtain are obtained into clarified solution, is then diluted, packs, i.e.,
Plum blossom vinegar can be obtained.
Comparative example 1: salt acid soak, steam blasting procedure are not used
(1) 100g bamboo shoots slag, 200g tea grounds are taken, 200g parts of apple pomaces are cleaned, dry at room temperature, do not use steam quick-fried
It is broken；
(2) bamboo shoots slag, the tea grounds that will be handled well, apple pomace mix well to obtain mixing slag, and 8% (accounting for mixing slag dry weight) is added
Water, stir evenly, be added aspergillus oryzae (CICC2011) ferment, inoculum concentration (accounting for mixing slag dry weight) be 0.07 ‰, fermentation
Temperature is 28 DEG C, and fermentation time is 2 days, and the humidity of fermentation is 87%, cellulase is then added, additional amount 2% (accounts for aspergillus oryzae
Mixing slag weight after fermentation), β glucuroide access amount account for fermentation base-material (by aspergillus oryzae ferment mixing slag) weight connect
Enter 3%, digest 4h, obtains converted mash；
(3) the fresh plum blossom for taking 400g, with clear water rinsed clean, immersion treatment, immersion in color protection aqueous solution by it
The moisture on its surface is drained after 40min, and refinement mashing is carried out by the way of colloid mill, the side heated by plate heat exchanger
Formula carries out enzyme deactivation prevent-browning, and enzyme-removal temperature is 86 DEG C, and time 6min obtains plum blossom slurries；
(4) filtrate being obtained by filtration in the converted mash prepared, filtrate stirs and evenly mixs with plum blossom slurries made from step (3),
Based on the permillage for accounting for fermentation base-material (plum blossom magma is mixed with the filtrate of converted mash), access saccharomyces cerevisiae (CICC1012)
0.4 ‰, aroma-producing yeasts (taking Bean Pichia pastoris CICC31007) 0.2 ‰ obtain alcoholization wine with dregs, and 18 DEG C of fermentation temperature, fermentation time
8 days, aerobic fermentation 2 days, anaerobic fermentation 6 days, yeasting humidity 85%；
(5) in the distiller's wort that fermentation finishes, the inoculation acetic acid bacteria based on distiller's wort weight permillage, inoculum concentration is 0.45 ‰,
It is used solid state fermentation 5 days under the conditions of 30 DEG C；
(6) fermentation liquid centrifugation, filtering, sterilizing that step (5) obtain are obtained into clarified solution, is then diluted, packs, i.e.,
Plum blossom vinegar can be obtained.
Comparative example 2: aspergillus oryzae is not used to ferment
(1) 100g bamboo shoots slag, 200g tea grounds are taken, 200g parts of apple pomaces are cleaned, dried at room temperature, by fruits and vegetables slag, tea grounds
It is immersed in 4min in 3% dilute hydrochloric acid solution, is drained, Steam explosion treatment is carried out, the pressure of steam is 2.0MPa, vapor (steam) temperature
It is 85 DEG C, the steam blasting time is 2min；
(2) by the good bamboo shoots slag of Steam explosion treatment, tea grounds, apple pomace mixes well to obtain mixing slag, is added 8% and (accounts for mixed
Close slag dry weight) water, stir evenly, do not use aspergillus oryzae to ferment, be then added cellulase, it is (mixed that additional amount accounts for fermentation base-material
Close slag and water) weight 2%, β glucuroide access amount account for the weight access 3% of fermentation base-material (mixing slag and water), enzymatic hydrolysis
4h obtains converted mash；
(3) the fresh plum blossom for taking 400g, with clear water rinsed clean, immersion treatment, immersion in color protection aqueous solution by it
The moisture on its surface is drained after 40min, and refinement mashing is carried out by the way of colloid mill, the side heated by plate heat exchanger
Formula carries out enzyme deactivation prevent-browning, and enzyme-removal temperature is 86 DEG C, and time 6min obtains plum blossom slurries；
(4) filtrate being obtained by filtration in the converted mash prepared, filtrate stirs and evenly mixs with plum blossom slurries made from step (3),
Based on the permillage for accounting for fermentation base-material (plum blossom magma is mixed with the filtrate of converted mash), access saccharomyces cerevisiae (CICC1012)
0.4 ‰, aroma-producing yeasts (take Bean's Pichia pastoris CICC310070.2 ‰), obtain alcoholization wine with dregs, and 18 DEG C of fermentation temperature, fermentation time
8 days, aerobic fermentation 2 days, anaerobic fermentation 6 days, yeasting humidity 85%；
(5) in the distiller's wort that fermentation finishes, the inoculation acetic acid bacteria based on distiller's wort weight permillage, inoculum concentration is 0.45 ‰,
It is used solid state fermentation 5 days under the conditions of 30 DEG C；
(6) fermentation liquid centrifugation, filtering, sterilizing that step (5) obtain are obtained into clarified solution, is then diluted, packs, i.e.,
Plum blossom vinegar can be obtained.
Comparative example 3: cellulase, β glucuroide are not added
(1) 100g bamboo shoots slag, 200g tea grounds are taken, 200g parts of apple pomaces are cleaned, dried at room temperature, by fruits and vegetables slag, tea grounds
It is immersed in 4min in 3% dilute hydrochloric acid solution, is drained, Steam explosion treatment is carried out, the pressure of steam is 2.0MPa, vapor (steam) temperature
It is 85 DEG C, the steam blasting time is 2min；
(2) by the good bamboo shoots slag of Steam explosion treatment, tea grounds, apple pomace mixes well to obtain mixing slag, is added 8% and (accounts for mixed
Close slag dry weight) water, stir evenly, be added aspergillus oryzae (CICC2011) ferment, inoculum concentration (accounting for mixing slag dry weight) is
0.07 ‰, fermentation temperature is 28 DEG C, and fermentation time is 2 days, and the humidity of fermentation is 87%, obtains converted mash, is added without enzyme；
(3) the fresh plum blossom for taking 400g, with clear water rinsed clean, immersion treatment, immersion in color protection aqueous solution by it
The moisture on its surface is drained after 40min, and refinement mashing is carried out by the way of colloid mill, the side heated by plate heat exchanger
Formula carries out enzyme deactivation prevent-browning, and enzyme-removal temperature is 86 DEG C, and time 6min obtains plum blossom slurries；
(4) filtrate being obtained by filtration in the converted mash prepared, filtrate stirs and evenly mixs with plum blossom slurries made from step (3),
Based on the permillage for accounting for fermentation base-material (plum blossom magma is mixed with the filtrate of converted mash), access saccharomyces cerevisiae (CICC1012)
0.4 ‰, aroma-producing yeasts (taking Bean's Pichia pastoris CICC310070.2 ‰) 0.2 ‰ obtain alcoholization wine with dregs, 18 DEG C of fermentation temperature, send out
The ferment time 8 days, aerobic fermentation 2 days, anaerobic fermentation 6 days, yeasting humidity 85%；
(5) in the distiller's wort that fermentation finishes, the inoculation acetic acid bacteria based on distiller's wort weight permillage, inoculum concentration is 0.45 ‰,
It is used solid state fermentation 5 days under the conditions of 30 DEG C；
(6) fermentation liquid centrifugation, filtering, sterilizing that step (5) obtain are obtained into clarified solution, is then diluted, packs, i.e.,
Plum blossom vinegar can be obtained.
The plum blossom vinegar of various embodiments of the present invention and comparative example preparation, attributional analysis are as follows:
The nutritional ingredient of sample prepared by each embodiment of table 1 compares
From above data it is found that using plum blossom vinegar prepared by the present invention, gentian oligose, protein, amino acid and enzyme contain
Amount is above comparison example, cellulase, β glucuroide is not used especially in comparison example 3, the plum blossom vinegar of preparation is hardly
Contain gentian oligose.Therefore, the abundant enzyme system of aspergillus oryzae is made full use of using gentian oligose plum blossom vinegar prepared by the present invention
With the coordinative role of cellulase, β glucuroide, vinegar nutritional ingredient obtained is more, and flavor is mellow, unique in taste, and band
There are unique plum blossom faint scent and fruity, is the vinegar based article simultaneously with good taste and nutritional health function.
Claims (2)
1. a kind of fermentation preparation of the plum blossom vinegar rich in gentian oligose, it is characterised in that: this method includes
Following steps:
(1) 1-2 parts of bamboo shoots slags, 1-2 parts of tea grounds are taken, 2-3 parts of apple pomaces are cleaned, dried at room temperature, by fruits and vegetables slag, tea grounds
4-8min in the hydrochloric acid of mass concentration 3-5% are immersed in, are drained at once after flushing, Steam explosion treatment, the pressure of steam are carried out
For 2.0MPa-3.5MPa, vapor (steam) temperature is 85-95 DEG C, and the steam blasting time is 2-5min；
(2) the good bamboo shoots slag of Steam explosion treatment, tea grounds, apple pomace are mixed well into obtain mixing slag, addition accounts for mixing slag dry weight
8%-12% water, stirs evenly, and aspergillus oryzae is then added and ferments, and fermentation temperature is 28-33 DEG C, and fermentation time is 2-4
It, fermentation humidity is 87%-95%, is eventually adding cellulase, β glucuroide, digests 4-7h, obtains converted mash；
The additional amount of the aspergillus oryzae is the 0.7 ‰ -1.0 ‰ of mixing slag weight；
The additional amount of the β glucuroide is the enzyme activity of 3% -8%, the β glucuroide of mixing slag weight after aspergillus oryzae ferments
For 200,000 U/g；
The additional amount of the cellulase is 2% -5% of mixing slag weight after aspergillus oryzae ferments, and the enzyme activity of cellulase is 250,000
U/g；
(3) 4-8 parts of fresh plum blossom rinsed cleans are taken, by it in color protection aqueous solution immersion treatment, impregnate 40-60min after drain
The moisture on its surface is beaten with the mode of colloid mill, then heats enzyme deactivation prevent-browning with plate heat exchanger, and temperature is 86-90 DEG C, when
Between be 6-9min, obtain plum blossom slurries, the color protection aqueous solution is by NaCl, citric acid, CaCl2, ascorbic acid, sodium sulfite
It is made；
(4) filtrate is obtained by filtration in the converted mash of step (2), filtrate and the plum blossom slurries of step (3) stir and evenly mix, and wine brewing is added
Yeast, expense Bean's Pichia pastoris ferment, and 18-33 DEG C of fermentation temperature, fermentation time 8-13 days, aerobic fermentation 2-4 days, detest
Aerobe fermentation 6-9 days, yeasting humidity 85-95% obtained distiller's wort；
The additional amount of the saccharomyces cerevisiae is the 0.4 ‰ -0.6 ‰ of the filtrate mixture weight of plum blossom magma and converted mash, takes ratio
The additional amount of grace Pichia pastoris is the 0.2 ‰ -0.4 ‰ of the filtrate mixture weight of plum blossom magma and converted mash；
(5) in the distiller's wort of step (4), acetic acid bacteria powder, 30-33 DEG C of condition are inoculated with by with the weight 0.45 ‰ -0.85 ‰ of distiller's wort
It is lower to use solid state fermentation 5-8 days；
(6) filtering fermentation liquor of step (5) acquisition, sterilizing are obtained into clarified solution, is then diluted, packs, richness can be obtained
Plum blossom vinegar containing gentian oligose.
2. a kind of fermentation preparation of the plum blossom vinegar rich in gentian oligose as described in claim 1, it is characterised in that: step
Suddenly the colour protecting liquid of (3) the preparation method comprises the following steps: in clear water be added NaCl, citric acid, CaCl2, ascorbic acid, sodium sulfite, make
Its mass percentage concentration is respectively 1.5%NaCl, 0.6% citric acid, 0.4%CaCl2, 0.10% ascorbic acid, 0.5% sodium sulfite.
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| CN101880623A (en) * | 2010-07-05 | 2010-11-10 | 毛海霞 | Sanhui bran vinegar and novel process thereof |
| CN103805493A (en) * | 2014-01-26 | 2014-05-21 | 湖北工业大学 | Konjac oligomerization mannose sweet potato vinegar and preparation method thereof |
| CN104017714A (en) * | 2014-06-27 | 2014-09-03 | 贵州大学 | Processing method of stauntonvine vinegar by liquid fermentation |
| CN104031815A (en) * | 2014-05-06 | 2014-09-10 | 湖北工业大学 | Fructo-oligosaccharide sprout rice vinegar and preparation method thereof |
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| CN101880623A (en) * | 2010-07-05 | 2010-11-10 | 毛海霞 | Sanhui bran vinegar and novel process thereof |
| CN103805493A (en) * | 2014-01-26 | 2014-05-21 | 湖北工业大学 | Konjac oligomerization mannose sweet potato vinegar and preparation method thereof |
| CN104031815A (en) * | 2014-05-06 | 2014-09-10 | 湖北工业大学 | Fructo-oligosaccharide sprout rice vinegar and preparation method thereof |
| CN104017714A (en) * | 2014-06-27 | 2014-09-03 | 贵州大学 | Processing method of stauntonvine vinegar by liquid fermentation |
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