Method for fermenting ananas comosus fruit vinegar by cell immobilization method

A technology of pineapple pulp and pineapple, which is applied in the field of fruit vinegar production, can solve the problems that the pineapple fruit vinegar does not last long, the accumulation of flavor components is not easy, and the development of pineapple is affected, so as to achieve the advantages of accumulation of flavor components, strong anti-oxidation function, The effect of increasing the accumulation of flavor components

Inactive Publication Date: 2020-11-10
AGRI PRODS PROCESSING RES INST CHINESE ACAD OF TROPICAL AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the fermentation cycle of the traditional pineapple juice fermentation method for producing fruit vinegar is relatively long. The pineapple fruit vinegar produced by the fermentation method ha

Method used

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  • Method for fermenting ananas comosus fruit vinegar by cell immobilization method
  • Method for fermenting ananas comosus fruit vinegar by cell immobilization method

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Effect test

Embodiment 1

[0033] A method for fermenting pineapple fruit vinegar by cell immobilization method, comprising the steps of:

[0034] (1) Preparation of pineapple juice: Weigh an appropriate amount of pineapple pulp, crush and sterilize at 70-90°C, add 1‰ pectinase and cellulase, and filter to obtain pineapple juice after enzymatic hydrolysis;

[0035] (2) Strain activation: Alcoholic yeast, ester-producing yeast, lactic acid bacteria and acetic acid bacteria are prepared into a liquid with a mass concentration of 5‰, and activated for 5-8 hours respectively;

[0036] (3) Preparation of immobilized strains: Dissolve sodium alginate, chitosan, and gelatin in dilute hydrochloric acid solution according to a certain ratio, sterilize in a pressure cooker at 121°C for 20 minutes, and after cooling, use the strains prepared in step 2 Mix separately, drop into sterilized calcium chloride aqueous solution to obtain immobilized strains, put them in sterile bags, and store them at 1-4°C;

[0037] (4...

Embodiment 2

[0041] A method for fermenting pineapple fruit vinegar by cell immobilization method, comprising the steps of:

[0042] (1) Preparation of pineapple juice: Weigh an appropriate amount of pineapple pulp, crush and sterilize at 70°C, add 1‰ pectinase and cellulase, and filter to obtain pineapple juice after enzymolysis;

[0043] (2) Strain activation: Alcoholic yeast, ester-producing yeast, lactic acid bacteria and acetic acid bacteria were prepared into a solution with a mass concentration of 5‰, and activated for 5 hours respectively;

[0044] (3) Preparation of immobilized strains: Dissolve sodium alginate, chitosan, and gelatin in dilute hydrochloric acid solution according to a certain ratio, sterilize in a pressure cooker at 121°C for 20 minutes, and after cooling, use the strains prepared in step 2 Mix separately, drop into the sterilized calcium chloride aqueous solution to obtain immobilized strains, put them into sterile bags, and store them at 1-4°C;

[0045] (4) Alc...

Embodiment 3

[0049] A method for fermenting pineapple fruit vinegar by cell immobilization method, comprising the steps of:

[0050] (1) Preparation of pineapple juice: Weigh an appropriate amount of pineapple pulp, crush and sterilize at 90°C, add 1‰ pectinase and cellulase, and filter to obtain pineapple juice after enzymolysis;

[0051] (2) Strain activation: Alcoholic yeast, ester-producing yeast, lactic acid bacteria and acetic acid bacteria were prepared into a solution with a mass concentration of 5‰, and activated for 8 hours respectively;

[0052] (3) Preparation of immobilized strains: Sodium alginate, chitosan, and gelatin were dissolved in dilute hydrochloric acid solution according to a certain ratio, sterilized in a pressure cooker at 121°C for 20 minutes, after cooling, and the prepared in step (2) Mix the strains separately, drop them into the sterilized calcium chloride aqueous solution to obtain immobilized strains, put them in a sterile bag, and store them at 1-4°C;

[...

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Abstract

The invention relates to a method for fermenting ananas comosus fruit vinegar by a cell immobilization method, and belongs to the technical field of fruit vinegar production. The method comprises thefollowing steps of: (1) preparing ananas comosus juice; (2) conducting culture activation: independently preparing alcohol yeast, ester producing yeast, lactic acid bacteria and acetic acid bacteria into a bacteria solution, and carrying out activation; (3) preparing immobilized cultures; (4) conducting an alcoholic fermentation stage: regulating the sugar degree and the pH value of the juice, andcarrying out alcoholic fermentation; (5) conducting an acetic acid fermentation stage: after alcoholic fermentation is conducted, conducting acetic acid fermentation to obtain ananas comosus fruit vinegar stock solution; and (6) blending ananas comosus fruit vinegar beverage: blending to prepare the ananas comosus fruit vinegar capable of being directly drunk. By use of the method, ananas comosusis taken as a raw material, an immobilized carrier material is taken as auxiliary material, liquid state fermentation is carried out, and then, blending is carried out to obtain the ananas comosus fruit vinegar. A fermentation period is short, fermentation stock solution has a high flavor component content, oxidation resistance is high, the problem that the ananas comosus fruit vinegar produced by a fermentation method can not keep fragrance lasting for a long time can be solved, and the fruit vinegar obtained by the method disclosed by the invention has a natural and strong ananas comosus flavor and has the functions of eliminating fatigue, resisting ageing and the like.

Description

technical field [0001] The invention relates to a fermentation method of pineapple vinegar, in particular to a method for fermenting pineapple vinegar with a cell immobilization method, and belongs to the technical field of fruit vinegar production. Background technique [0002] Pineapple (scientific name: Ananas comosus), is one of tropical fruits. Its juice content is relatively high, and it has the functions and effects of clearing heat and quenching thirst, eliminating food and diarrhea, dispelling dampness, and beautifying skin. It is a good seasonal fruit. At the same time, pineapple is also a good raw material for brewing. Because it is juicy and rich in fructose, glucose and other substances, it is beneficial to the brewing process. At present, there has been research on pineapple brewing, which is mainly used for brewing fruit vinegar, fruit wine, etc., making full use of the advantages and efficacy of pineapple, and further developing products with more nutritiona...

Claims

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Application Information

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IPC IPC(8): C12J1/02C12N11/02C12N11/10C12R1/85C12R1/01C12R1/02
CPCC12J1/02C12N11/10C12N11/02
Inventor 王晓芳胡宇豪黄晖刘洋洋
Owner AGRI PRODS PROCESSING RES INST CHINESE ACAD OF TROPICAL AGRI SCI
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