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Anthocyanin-enriched aronia melanocarpa fruit vinegar drink and preparation method thereof

A fruit vinegar drink containing anthocyanin technology, applied in the field of food processing, can solve the problems of bitter taste, reduce the type and amount of additives, and not easy to drink, and achieve the effects of easy acceptance, avoiding yeast inhibition, and avoiding degradation

Inactive Publication Date: 2018-12-04
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] In addition, the fruit vinegar product itself has a strong sour taste and is not easy to drink. Anthocyanins are flavonoids with a bitter taste. How to improve the taste and flavor of aronia vinegar drinks to the greatest extent while reducing the types and amounts of additives , is also a problem

Method used

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  • Anthocyanin-enriched aronia melanocarpa fruit vinegar drink and preparation method thereof
  • Anthocyanin-enriched aronia melanocarpa fruit vinegar drink and preparation method thereof
  • Anthocyanin-enriched aronia melanocarpa fruit vinegar drink and preparation method thereof

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Effect test

preparation example Construction

[0064] Preparation of acetic acid bacteria fermentation medium:

[0065] Yeast extract 10g / L, fishmeal peptone 20g / L, glucose 20g / L, dissolved in 1L water in proportion, autoclaved at 115°C for 15min and cooled to room temperature, adding 3mL absolute ethanol to every 100mL medium.

[0066] The detection method that the present invention relates to is as follows:

[0067] Alcohol testing method: refer to the alcohol meter method in GB 5009.225-2016. Add 50mL sample liquid, 50mL deionized water and 3 glass beads (to prevent bumping) into the distillation flask; open the condensed water; heat, and use a 50ml measuring cylinder to receive the distillate; when the volume of the distillate reaches about 45ml, remove the measuring cylinder , add deionized water until the concave surface is flush with the 50ml scale; mix well with an alcohol meter, read the reading of the alcohol meter, then insert the thermometer, and read the reading of the thermometer; convert it to Alcohol cont...

Embodiment 1

[0087] Embodiment 1: Alcoholic fermentation

[0088] (1) Squeeze aronia to produce juice, and separate the squeezed juice from pomace and peel to obtain aronia juice, aronia pomace, and peel;

[0089] (2) Measure the initial sugar concentration of aronia juice, add sugar to 220g / L at one time, and stir evenly;

[0090] (3) Add 160 mg / L of potassium metabisulfite and 100 mg / L of pectinase, and stir evenly;

[0091] (4) Take the Saccharomyces cerevisiae BYC3 bacterial solution with a bacterial concentration of 2‰ and activate it in ten times the volume of aronia berry juice with an initial sugar concentration of 30g / L, 40g / L, 50g / L, 60g / L, and 70g / L , activated at 28°C for 18 hours, 50g / L was the implementation group, and the rest were the comparison group;

[0092] (5) Put the activated yeast seed liquid into aronia berry juice, and ferment at a controlled temperature of 22°C. After 7 days of fermentation, when the surface of the wine body is calm and there are few bubbles, t...

Embodiment 2

[0097] Embodiment 2: acetic fermentation

[0098] (1) prepare the acetic acid bacteria fermentation medium, put the medium into the fermenter;

[0099] (2) Take Acetobacter pasteurii CYD159 and inoculate it into YPD medium with 2% inoculum amount, 30°C, 200r / min, shake the constant temperature for 24h, and then use it as the primary seed liquid; draw 1mL of the primary seed liquid and insert it into the YPD liquid In the culture medium, under the conditions of 30°C and 200r / min, shake the constant temperature culture for 10h, then put it into the fermenter, which is the secondary seed liquid;

[0100] (3) Add YPD medium in advance in the fermenter, sterilize at 121°C and 0.1MPa for 15min, add the aronia fruit wine obtained in Example 1 after cooling (where the fruit wine is obtained from the implementation group in Example 1), control The alcohol content is not more than 3%, inoculated into 10% secondary seed liquid, and the conditions are strictly controlled during the ferme...

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Abstract

The present invention discloses anthocyanin-enriched aronia melanocarpa fruit vinegar drink and a preparation method thereof, and belongs to the technical field of food processing. The provided fruitvinegar drink can enable an antioxidant activity of aronia melanocarpa fruits and a functional health-care property of a fruit vinegar product to complement each other. At the same time, after blending, the fruit vinegar drink has unique mouthfeel, color, luster and fragrance, is easy to accept, and has good market potential. The provided preparation method of the fruit vinegar drink separates aronia melanocarpa fruit vinegar fermentation and aronia melanocarpa anthocyanin extraction, avoids the degradation of the anthocyanin due to the influence of the fermentation environment, enriches the anthocyanin content of the product, and comprehensively improves the utilization rate of the aronia melanocarpa fruits. At the same time, the preparation method of the fruit vinegar drink acclimates saccharomyces cerevisiae in advance to avoid yeast inhibition occurring in alcohol fermentation process of aronia melanocarpa fruit juice and comprehensively improves the alcohol fermentation efficiencyof the aronia melanocarpa fruit juice.

Description

technical field [0001] The invention relates to an anthocyanin-rich aronia berry vinegar drink and a preparation method thereof, belonging to the technical field of food processing. Background technique [0002] Aronia is native to eastern North America and is a fruit with high nutritional value. It is rich in anthocyanins, which not only has very strong antioxidant properties, but also has various physiological activities such as improving immunity, anti-aging, anti-cancer, anti-cardiovascular disease, and promoting resynthesis of retinoids. In Europe, America and East Asia, this fruit has been used as an important food raw material, but in my country, this fruit has not yet been used in the food industry, and its deep-processed products have yet to be developed. [0003] Fruit vinegar is a kind of acidic condiment with rich nutrition and excellent flavor brewed by modern biotechnology, which is made from fruit or fruit processing waste as the main raw material. It has bot...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/08A23L2/38A23L2/60A23L2/52A23L33/00C12J1/04C12R1/865
CPCA23L2/08A23L2/382A23L2/52A23L2/60A23L33/00C12J1/04A23V2002/00A23V2200/30A23V2250/2104A23V2250/21A23V2300/14
Inventor 毛健刘双平尹倩倩张亚强傅子航杨媛媛
Owner JIANGNAN UNIV
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