Liquid submerged fermentation technique of Chinese wolfberry/licorice root/apple health-care vinegar

A technology of liquid submerged fermentation and health-care vinegar, which is applied in the preparation of vinegar, medical preparations containing active ingredients, plant raw materials, etc., and can solve the problems of lack of extraction and utilization of active ingredients of wolfberry and licorice, and systematic and in-depth research. , to achieve the effect of clear appearance, high labor productivity and short fermentation cycle

Active Publication Date: 2017-02-01
宁夏强尔萨生物科技有限公司
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Problems solved by technology

[0005] At present, most of the enterprises that produce health-care vinegar in my country are mainly based on traditional technology, and there is still a certain gap in terms of process equipment and various indicators compared with foreign advanced levels. In-depth research, how to organically combine health-care fruit vinegar with Ningxia's unique wolfberry and licorice to exert the greatest effect has become the original driving force for the research of this invention

Method used

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  • Liquid submerged fermentation technique of Chinese wolfberry/licorice root/apple health-care vinegar

Examples

Experimental program
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Effect test

Embodiment 1

[0037] A liquid submerged fermentation process of wolfberry licorice apple health-care vinegar, comprising the following steps:

[0038] (1) Preparation of apple juice

[0039]Choose apples with high maturity, bright color, high sugar content, no pests and diseases, and no rot as raw materials, wash and beat, and add Na at a concentration of 0.01% during beating 2 SO 3 Composite color protecting solution composed of 0.1% ascorbic acid; Add 0.15% pectinase and cellulase compound enzyme (pectinase: cellulase=2:1) ​​in gained apple pulp, and heat to 40 At about ℃, keep warm for 2 hours for double enzyme treatment. Pectinase can decompose the pectin component in apple pulp, and cellulase can degrade the cell wall, greatly improving the juice yield; then raise the temperature to 80℃, keep warm for 15 minutes for enzyme inactivation treatment , and then the apple pulp is sent to a juice extractor to extract the juice, the obtained apple juice is clarified with 0.05% chitin, and th...

Embodiment 2

[0066] A liquid submerged fermentation process of wolfberry licorice apple health-care vinegar, the steps and process conditions included are basically the same as in Example 1, the difference is that the pre-fermentation of step (3): the inoculation amount is 10% of the weight of apple juice to inoculate wine activity dry yeast preparation; step (4) liquid submerged acetic acid fermentation: inoculate the acetic acid bacteria seed liquid into distiller's grains at a mass ratio of 10%. Using the above-mentioned single strains to complete the fermentation process has no obvious impact on the overall process time, and has no obvious impact on the physicochemical and microbial indicators of the obtained wolfberry licorice apple health vinegar product. The sensory indicators are as follows: Color: Clear golden yellow; Taste: Strong sour taste, less irritating, with a certain fruity sour taste; Taste: It has the unique aroma of vinegar, apple, wolfberry, and licorice, no peculiar sm...

Embodiment 3

[0069] A liquid submerged fermentation process of wolfberry and licorice apple health-care vinegar, the steps and process conditions included are basically the same as those in Example 1, the difference is that the extract of wolfberry and licorice is blended into the extract of wolfberry and licorice in the post-ripening stage of apple vinegar, and then Filtrating, sterilizing and filling to obtain the finished wolfberry licorice apple health vinegar drink. Compared with the special compounding method provided by the present invention, the conventional compounding method may be simpler and time-saving, and the obtained product is basically clear and transparent without precipitation. However, through the detection of product quality indicators, it is found that compared with the process product of Example 1, the content of Lycium barbarum polysaccharides and total flavonoids is significantly lower. Since the properties of the Lycium barbarum licorice extract used for deploymen...

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Abstract

The invention provides a liquid submerged fermentation technique of Chinese wolfberry/licorice root/apple health-care vinegar. The technique comprises the following steps: (1) preparation of apple raw juice; (2) sugar blending; (3) yeast primary fermentation; (4) liquid submerged acetic fermentation; (5) rough filtration, afterripening; (6) preparation of Chinese wolfberry/licorice root leaching solution; and (7) blending, sterilization and filling. The technique organically combines the health-care fruit vinegar with the particular Chinese wolfberry and licorice root in Ningxia Province and utilizes the liquid submerged fermentation process, thereby greatly shortening the fermentation period. The prepared Chinese wolfberry/licorice root/apple health-care vinegar has the advantages of high nutritive value, fresh and unique taste, clear appearance, favorable color and small pungency of acetic acid.

Description

technical field [0001] The invention belongs to the technical field of food and beverage processing, and in particular relates to a liquid submerged fermentation process of wolfberry licorice apple health-care vinegar. Background technique [0002] The health care function of vinegar has been recorded in "Huangdi Neijing" and "Compendium of Materia Medica". The research and development of health vinegar has undoubtedly opened a door leading to health for us. At present, the annual consumption of vinegar per person in our country is far lower than that of developed countries such as the United States and Japan. Therefore, health vinegar still has a lot of room for development in my country. In addition, the continuous improvement of new technologies also provides the possibility for large-scale production of health vinegar. Health vinegar has certain nutritional value and health care function. For example, apples as raw materials are rich in nutrients such as vitamins, tr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/00C12J1/04A61K36/815A61P1/14
CPCA61K36/484A61K36/73A61K36/815C12J1/00C12J1/04A61K2300/00
Inventor 田莉强海峰强家琪杨雪
Owner 宁夏强尔萨生物科技有限公司
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