Preparation method of rosa roxburghii tratt fruit vinegar through mixed bacteria compound fermentation

A technology of compound fermentation and prickly pear fruit is applied in the preparation of vinegar, microorganism-based methods, biochemical equipment and methods, etc., to achieve the effects of improving taste, increasing sour taste and simple operation.

Pending Publication Date: 2022-03-25
GUIZHOU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there is no use of mixed lactic acid bacteria to make prickly pear fruit vinegar products

Method used

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  • Preparation method of rosa roxburghii tratt fruit vinegar through mixed bacteria compound fermentation
  • Preparation method of rosa roxburghii tratt fruit vinegar through mixed bacteria compound fermentation
  • Preparation method of rosa roxburghii tratt fruit vinegar through mixed bacteria compound fermentation

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0049] Embodiment 1, the preparation method of roxburghii fruit vinegar mixed with mixed bacteria and fermented.

[0050] (1) Preparation of Rosa roxburghii raw juice: Screen fresh, ripe, full-bodied, fruit-free, free from diseases and insect pests, damage, rot, and rotten spots. After selection, calyx and fruit stalks are removed, rinsed, dried, sliced ​​and seeded. Then put it into a beater and break it, then filter it and carry out UHT sterilization to obtain the prickly pear raw juice, put it into a fermentation tank for later use;

[0051] (2) Dilution: get 40mL of Rosa roxburghii juice and place it in a fermenter, add 160mL of water to obtain the Rosa roxburghii juice dilution, and set aside;

[0052] (3) sugar content adjustment: adding white granulated sugar to adjust the sugar content of Rosa roxburghii dilution is 16 ° Brix;

[0053] (4) Alcoholic fermentation: Take 0.04g wine wine active dry yeast, add it to the diluent containing 4% glucose and Rosa roxburghii jui...

Embodiment 2

[0055] Example 2. A preparation method of mixed bacteria compound fermented roxburghii fruit vinegar, comprising the steps of:

[0056] (1) Preparation of Rosa roxburghii original juice: Screen Rosa roxburghii fruit, remove calyx and fruit pedicle, rinse and dry, slice and remove seeds, put it into a beater to break, filter and perform UHT sterilization to obtain Rosa roxburghii raw juice;

[0057] (2) Dilution: add the water of 3 times of the original juice of Rosa roxburghii to dilute the original juice of Rosa roxburghii to obtain the dilution of Rosa roxburghii juice;

[0058] (3) adjust the sugar content: add white granulated sugar in the Rosa roxburghii juice dilution, adjust the sugar content of the Rosa roxburghii juice dilution to be 12°Brix, get sugary Rosa roxburghii juice dilution;

[0059] (4) Alcoholic fermentation: after yeast activation, inoculate to sugar-containing thorn pear juice dilution, mix the thorn pear juice dilution of 0.5% step (2) with 4% glucose ...

Embodiment 3

[0061] Example 3. A preparation method of mixed bacteria compound fermented roxburghii fruit vinegar, comprising the steps of:

[0062] (1) Preparation of Rosa roxburghii original juice: Screen Rosa roxburghii fruit, remove calyx and fruit pedicle, rinse and dry, slice and remove seeds, put it into a beater to break, filter and perform UHT sterilization to obtain Rosa roxburghii raw juice;

[0063] (2) Dilution: add 5 times of water to dilute the original juice of Rosa roxburghii to obtain the dilution of Rosa roxburghii juice;

[0064] (3) adjust the sugar content: add white granulated sugar in the thorn pear juice dilution, adjust the sugar content 16 ° Brix of the thorn pear dilution, get sugary thorn pear juice dilution;

[0065] (4) Alcoholic fermentation: after yeast activation, inoculate into sugary thorn pear juice dilution, mix the thorn pear juice dilution of 1.5% step (2) with 4% glucose solution as activation solution, the amount of activation solution is 6% of t...

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Abstract

The invention discloses a preparation method of rosa roxburghii tratt fruit vinegar through mixed bacteria compound fermentation. The preparation method comprises the following steps: (1) preparing roxburgh rose juice: screening roxburgh roses, putting the roxburgh roses into a pulping machine for smashing, filtering and sterilizing to obtain the roxburgh rose juice; (2) dilution: adding water to dilute the roxburgh rose normal juice to obtain a roxburgh rose juice diluent; (3) adjusting sugar degree: adding white granulated sugar into the roxburgh rose juice diluent to obtain a sugar-containing roxburgh rose juice diluent; (4) alcoholic fermentation: activating yeast, inoculating the yeast into the sugar-containing roxburgh rose juice diluent, activating lactic acid bacteria, and inoculating and fermenting to obtain roxburgh rose fruit wine; and (5) acetic fermentation: activating acetic bacteria, inoculating the activated acetic bacteria into the rosa roxburghii tratt fruit wine, and fermenting to obtain the mixed bacteria composite fermented rosa roxburghii tratt fruit vinegar. The rosa roxburghii tratt fruit vinegar integrating the functions of nutrition, health care, dietary therapy and the like is prepared by jointly fermenting the rosa roxburghii tratt fruit juice with the saccharomycetes and various lactic acid bacteria, and the taste and quality of the rosa roxburghii tratt fruit vinegar are improved.

Description

technical field [0001] The invention relates to the field of production technology and processing of vinegar beverage, in particular to a preparation method of mixed-bacteria compound fermented prickly pear fruit vinegar. Background technique [0002] Rosa Roxburghii Tratt is a deciduous shrub belonging to the family Rosaceae. Its fruit is Rosa roxburghii, which is a traditional high-quality nutritious fruit for both medicine and food in my country. Rosa roxburghii is widely distributed in the mountainous and hilly areas with an altitude of 1000-1600m in the southwest and south-central subtropics of my country, among which the roxburghii resource in Guizhou Province is particularly rich. Rosa roxburghii is a precious health-care fruit with high-quality nutrition. Studies have shown that rosa roxburghii contains bioactive nutrients such as vitamins, dietary fiber, polysaccharides, carotene and functional enzymes. Vitamin C in rosa roxburghii fresh fruit Vitamin P content, v...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/02C12R1/225C12R1/85
CPCC12J1/02
Inventor 胡萍张珺石媛媛陈雪颖
Owner GUIZHOU UNIV
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