Quality-improved and flavor-enriched apricot and plum fruit vinegar and preparation method thereof
Through the alcohol-acetic acid two-step fermentation method of apricot and plum fruit fruit fruit fruit fruit fruit fruit fruit fruit fruit fruit fruit on the market, the problem of single types and insufficient performance of soaked fruit vinegar on the market was solved, and high-quality and rich flavored apricot and plum fruit vinegar was prepared to meet consumption The demand for high nutrition and diversified fruit vinegar has promoted the development of the agricultural economy.
Patent Information
- Application Number
- CN202411735066.5
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-11-29
- Publication Date
- 2025-01-14
AI Technical Summary
The fruit vinegar on the market is single, and the raw materials are mainly concentrated in fruits such as apples, pears, mulberries and blue plums. The bioactive ingredients, vitamin C, antioxidant ability and flavor of soaked fruit vinegar are not as good as those of fermented fruit vinegar, and cannot meet the needs of Consumers need for nutrition and flavor enhancement.
Apricot and plum fruits are used as raw materials, and the two-step fermentation method of alcohol-acetic acid and low-temperature clarification technology are combined with appropriate amounts of clarification agents to prepare apricot and plum fruit vinegar to ensure that its taste is pure and rich in flavor, and to improve biological active ingredients and antioxidant. ability.
Improve the quality and flavor of apricot plum fruit vinegar, increase its bioactive ingredients and antioxidant ability, enrich volatile flavor substances, meet consumers' demand for high-quality fruit vinegar, promote new varieties of plum fruit, and promote agriculture. and the development of rural economy.
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Abstract
Description
Technical Field
[0001] The invention relates to the field of fruit vinegar processing, and more particularly to apricot and plum fruit vinegar with improved quality and rich flavor and a preparation method thereof. Background Art
[0002] Plum is a deciduous tree of the Rosaceae family, native to China, with a long history of cultivation. Plum varieties can be roughly divided into apricot plum series, true plum series, cherry plum series, etc. Among them, the apricot plum series has a higher fruit setting rate and yield. Plum fruit contains rich bioactive ingredients, such as polyphenols and flavonoids, which have multiple effects such as anti-tumor, anti-fatigue, antioxidant, digestive aid, whitening, and anti-aging. During the Shang Dynasty, plum fruit was widely used for food seasoning because of its sour taste and ripening effect. With the increase in the number of flower and fruit plums planted, the output of plum fruit has also increased, but a large number of plum fruits cannot be fully utilized after ripening, resulting in resource waste and environmental pollution. In addition, plum fruit is a seasonal fruit and is not easy to store and transport after ripening. Therefore, it is often processed into high value-added products such as plum wine and plum preserves.
[0003] Fruit vinegar is a common product in the food industry that increases the added value of fruits. It is a way to make full and reasonable use of excess or secondary fruits by using fruit vinegar processing technology. Since the raw materials of fruit vinegar are usually fruits or juices, fruit vinegar has the nutritional value and functional characteristics of both fruits and vinegar, and also has edible and medicinal value. Fruit vinegar has a variety of organic acids and amino acids, rich bioactive ingredients and high antioxidant capacity, rich flavonoids and phenolic compounds, and high free radical scavenging ability, which can play an antioxidant, whitening, and prevention of chronic diseases. However, the types of fruit vinegar on the market are single, and the raw materials are mainly concentrated on fruits such as apples, pears, mulberries and blueberries. In addition, the quality and flavor of fruit vinegar are one of the important factors affecting consumer acceptance. At present, the production processes of fruit vinegar on the market are mainly fermentation type and soaking type, but the soaking type fruit vinegar has a strong pungent smell, and its bioactive ingredients, vitamin C, antioxidant capacity and flavor are far inferior to fermentation type fruit vinegar. With the development of the economy and the progress of society, people's requirements for the nutrition and flavor of fruit vinegar have also increased. To this end, the present invention provides an apricot and plum vinegar with improved quality and rich flavor and a preparation method thereof. Summary of the invention
[0004] The purpose of the present invention is to provide apricot and plum vinegar with improved quality and rich flavor and a preparation method thereof in view of the deficiencies in the prior art.
[0005] The above technical objectives of the present invention are achieved through the following technical solutions: A method for preparing apricot and plum vinegar with improved quality and rich flavor, comprising the following steps:
[0006] Step S1, raw material picking and pre-treatment: picking 7-8 mature and pest-free apricot fruits, selecting large and full ones, washing and removing the stems, then crushing and removing the cores, and collecting the pulp for later use;
[0007] Step S2, squeezing and preparing apricot and plum juice: taking the pulp processed in step S1, adding a certain amount of purified water to squeeze the juice to obtain apricot and plum juice;
[0008] Step S3, alcohol fermentation pretreatment: taking the apricot and plum juice of step S2, adding an appropriate amount of white sugar, and then adding potassium bicarbonate and adjusting the pH value of the apricot and plum juice to 3.3-3.6, and then adding appropriate amounts of potassium pyrosulfite and pectinase respectively to obtain plum juice stock solution;
[0009] Step S4, alcohol fermentation: taking the apricot and plum juice stock solution of step S3, adding yeast and fermentation aids, and standing in a constant temperature and dark environment at 28° C. for 50-72 hours to perform alcohol fermentation to obtain apricot and plum wine;
[0010] Step S5, acetic acid fermentation: taking the apricot and plum wine of step S4, adding acetic acid bacteria and standing in a constant temperature and light-proof environment at 33-37° C. for 1-3 days to perform acetic acid fermentation to obtain original apricot and plum vinegar;
[0011] Step S6, preliminary filtration: taking the original apricot and plum vinegar of step S5, and performing preliminary filtration on the pomace with gauze to obtain the apricot and plum vinegar after preliminary filtration;
[0012] Step S7, low temperature clarification: taking the apricot and plum vinegar after preliminary filtration in step S6, adding potassium caseinate and standing for clarification in a low temperature environment for 7 days to obtain clarified apricot and plum vinegar;
[0013] Step S8, centrifugation: taking the clarified apricot and plum vinegar obtained in step S7, centrifuging at 5000 rpm for 10 min, taking the supernatant, and obtaining apricot and plum vinegar.
[0014] Preferably, in step S2, sufficient amount of purified water is added at a weight ratio of pulp to purified water of 1:2.
[0015] Preferably, in step S3, white sugar is added to make the soluble solid content of the plum juice reach 6.8°Brix, and potassium pyrosulfite is added in an amount of 0.12 g per 1L of plum juice.
[0016] Preferably, in step S3, pectinase is added in an amount of 0.03 g per 1 L of plum juice, and potassium pyrosulfite is added for sterilization at 28° C. for 4 hours.
[0017] Preferably, the pectinase is added for enzymatic hydrolysis in step S3 at 28° C. for 8 hours.
[0018] Preferably, the yeast and fermentation aid in step S4 are added in amounts of 0.2 g / kg and 0.4 g / kg respectively, and the alcohol fermentation environment is anaerobic fermentation in a closed container.
[0019] Preferably, the amount of acetic acid bacteria added in step S5 is 4-8% of the volume of the apricot and plum wine in step S4, and the acetic acid fermentation environment is an aerobic environment for fermentation.
[0020] Preferably, the mesh size of the gauze in step S6 is 200 meshes.
[0021] Preferably, the amount of potassium caseinate added in step S7 is 0.2 g / L, and the temperature of low-temperature clarification is 4°C.
[0022] Apricot and plum vinegar prepared by the method for preparing apricot and plum vinegar with improved quality and rich flavor as described in any one of the above items.
[0023] Compared with the prior art, the solution of the present invention has the following beneficial effects:
[0024] 1. The present invention uses new varieties of plum fruit as raw materials to produce apricot plum fruit vinegar, which is conducive to promoting new varieties of plums and enriching the types of existing fruit vinegar and new varieties of plum fruit products on the market. It is also helpful to increase the added value of plum fruit and promote the growth of agriculture, rural areas and farmers' economy;
[0025] 2. The present invention uses 7-8 mature new varieties of plums as raw materials to prepare apricot plum vinegar, which solves the problems of resource waste and environmental pollution caused by high yield of plums, untimely utilization, and difficulty in storage and transportation;
[0026] 3. The present invention uses a single fruit for alcohol-acetic acid two-step fermentation, and does not add other fruits for composite fermentation, which maximizes the purity of the taste of the new variety of apricot and plum vinegar. At the same time, the alcohols and carboxylic acids or inorganic oxygen-containing acids generated during the fermentation process undergo esterification reactions to generate ester compounds with good flavor, which contributes to the formation of excellent flavor and taste of apricot and plum vinegar;
[0027] 4. The present invention adds potassium caseinate as a clarifier for apricot and plum vinegar during the low-temperature clarification process, which promotes the decomposition and conversion of volatile compounds in the apricot and plum vinegar, thereby producing more types of volatile flavor substances, making the flavor of the apricot and plum vinegar more pleasant;
[0028] 5. The present invention adopts an alcohol-acetic acid two-step fermentation method to process apricot and plum vinegar. During the acetic acid fermentation process, the hydrolase hydrolyzes sucrose into free sugars such as glucose and fructose, so that the content of reducing sugar increases, which helps to regulate the taste and color stability of the apricot and plum vinegar. At the same time, during the fermentation process, part of the cell wall and amylase are enzymatically hydrolyzed to synthesize more compounds that help increase the bioactive components, such as the increase in the content of total phenols, total flavonoids and anthocyanins, and the increase in the ABTS free radical scavenging ability and DPPH free radical scavenging ability, which helps to improve the antioxidant capacity of the apricot and plum vinegar, thereby enhancing the anti-aging and whitening effects of the apricot and plum vinegar; the apricot and plum vinegar prepared by the method of the present invention not only has high bioactive components, but also has rich volatile flavor substances, which greatly improves the quality and flavor of the new variety of plum fermented vinegar, can attract more consumers, and has good development prospects and economic value. DETAILED DESCRIPTION
[0029] The invention is further described in detail below through specific examples. The following examples are only illustrative and not limiting of the protection scope of the present invention.
[0030] The present invention adopts HS-SPME / GC-MS to detect volatile flavor substances, adopts internal standard method to quantify the volatile flavor substances, and the selected internal standard substance is chromatographic grade 4-methyl-2-pentanol.
[0031] If no specific conditions are specified in the examples and comparative examples, the experiments were carried out according to conventional conditions or the recommendations of the manufacturers. If no manufacturer is specified for the reagents and instruments used, they are all conventional products available on the market.
[0032] Example 1
[0033] A method for preparing apricot and plum vinegar with improved quality and rich flavor comprises the following steps:
[0034] Step S1, raw material picking and pre-treatment: picking 7-8 ripe plum fruits without diseases and insect pests, selecting large and full ones, washing and removing stems, then crushing and removing cores, collecting the pulp for later use;
[0035] Step S2, squeezing and preparing plum juice: taking the pulp processed in step S1, adding a certain amount of purified water to squeeze the juice, and obtaining apricot plum juice;
[0036] Step S3, alcohol fermentation pretreatment: taking the apricot and plum juice of step S2, adding an appropriate amount of white sugar, and then adding potassium bicarbonate and adjusting the pH value of the plum juice to 3.48, and then adding appropriate amounts of potassium pyrosulfite and pectinase respectively to obtain apricot and plum juice stock solution;
[0037] Step S4, alcohol fermentation: taking the plum juice stock solution of step S3, adding yeast and fermentation aids, and standing in a constant temperature and dark environment at 28° C. for 56 hours to perform alcohol fermentation to obtain apricot plum wine;
[0038] Step S5, acetic acid fermentation: taking the apricot and plum wine of step S4, adding acetic acid bacteria and standing in a constant temperature and dark environment at 37° C. for 1 day to perform acetic acid fermentation to obtain original apricot and plum vinegar;
[0039] Step S6, preliminary filtration: taking the original apricot and plum vinegar of step S5, and performing preliminary filtration on the pomace with gauze to obtain the apricot and plum vinegar after preliminary filtration;
[0040] Step S7, centrifugation: take the apricot and plum vinegar preliminarily filtered in step S6, centrifuge at 5000 rpm for 10 min, take the supernatant, and obtain apricot and plum vinegar.
[0041] In this embodiment, in step S2, sufficient pure water is added at a weight ratio of 1:2 between the pulp and the pure water, in step S3, white sugar is added to make the soluble solid content of the apricot plum juice reach 6.8°Brix, and potassium pyrosulfite is added at an amount of 0.12 g per 1L of plum juice, in step S3, pectinase is added at an amount of 0.03 g per 1L of apricot plum juice, and the time for adding potassium pyrosulfite for sterilization treatment is 4 hours at 28°C, the time for adding pectinase for enzymatic hydrolysis treatment in step S3 is 8 hours at 28°C, the addition amounts of yeast and fermentation aid in step S4 are 0.2 g / kg and 0.4 g / kg respectively, and the alcohol fermentation environment is anaerobic fermentation in a closed container, the addition amount of acetic acid bacteria in step S5 is 6% of the volume of the plum wine in step S4, and the acetic acid fermentation environment is an aerobic environment for fermentation, and the gauze mesh number in step S6 is 200 mesh.
[0042] Example 2
[0043] A method for preparing apricot and plum vinegar with improved quality and rich flavor comprises the following steps:
[0044] Step S1, raw material picking and pre-treatment: picking 7-8 ripe plum fruits without diseases and insect pests, selecting large and full ones, washing and removing stems, then crushing and removing cores, collecting the pulp for later use;
[0045] Step S2, squeezing and preparing apricot and plum juice: taking the pulp processed in step S1, adding a certain amount of purified water to squeeze the juice to obtain apricot and plum juice;
[0046] Step S3, alcohol fermentation pretreatment: taking the apricot and plum juice of step S2, adding an appropriate amount of white sugar, and then adding potassium bicarbonate and adjusting the pH value of the plum juice to 3.48, and then adding appropriate amounts of potassium pyrosulfite and pectinase respectively to obtain apricot and plum juice stock solution;
[0047] Step S4, alcohol fermentation: taking the apricot and plum juice stock solution of step S3, adding yeast and fermentation aids, and standing in a constant temperature and dark environment at 28° C. for 56 hours to perform alcohol fermentation to obtain apricot and plum wine;
[0048] Step S5, acetic acid fermentation: taking the apricot and plum wine of step S4, adding acetic acid bacteria and standing in a constant temperature and dark environment at 37° C. for 1 day to perform acetic acid fermentation to obtain original apricot and plum vinegar;
[0049] Step S6, preliminary filtration: taking the original apricot and plum vinegar of step S5, and performing preliminary filtration on the pomace with gauze to obtain the apricot and plum vinegar after preliminary filtration;
[0050] Step S7, low temperature clarification: taking the apricot and plum vinegar after preliminary filtration in step S6, adding potassium caseinate and standing for clarification in a low temperature environment for 7 days to obtain clarified apricot and plum vinegar;
[0051] Step S8, centrifugation: taking the clarified apricot and plum vinegar obtained in step S7, centrifuging at 5000 rpm for 10 min, taking the supernatant, and obtaining apricot and plum vinegar.
[0052] In this embodiment, in step S2, sufficient purified water is added at a weight ratio of 1:2 between the pulp and purified water, in step S3, white sugar is added so that the soluble solid content of the plum juice reaches 6.8°Brix, and potassium pyrosulfite is added at an amount of 0.12 g per 1L of plum juice, in step S3, pectinase is added at an amount of 0.03 g per 1L of plum juice, and potassium pyrosulfite is added for sterilization treatment at 28°C for 4 hours, and pectinase is added for enzymatic treatment at 28°C in step S3. The mixture is treated for 8 hours, the yeast and fermentation aid in step S4 are added in amounts of 0.2 g / kg and 0.4 g / kg respectively, and the alcohol fermentation environment is anaerobic fermentation in a closed container, the acetic acid bacteria in step S5 are added in an amount of 6% of the volume of the plum wine in step S4, and the acetic acid fermentation environment is an aerobic environment for fermentation, the gauze mesh number in step S6 is 200 mesh, the potassium caseinate in step S7 is added in an amount of 0.2 g / L, and the temperature for low-temperature clarification is 4°C.
[0053] Example 3
[0054] A method for preparing apricot and plum vinegar with improved quality and rich flavor comprises the following steps:
[0055] Step S1, raw material picking and pre-treatment: picking 7-8 ripe plum fruits without diseases and insect pests, selecting large and full ones, washing and removing stems, then crushing and removing cores, collecting the pulp for later use;
[0056] Step S2, squeezing and preparing plum juice: taking the pulp processed in step S1, adding a certain amount of purified water to squeeze the juice, and obtaining apricot plum juice;
[0057] Step S3, alcohol fermentation pretreatment: take the plum juice of step S2, add an appropriate amount of white sugar, then add potassium bicarbonate and adjust the pH value of the plum juice to 3.48, then add appropriate amounts of potassium pyrosulfite and pectinase respectively, to obtain apricot plum juice stock solution;
[0058] Step S4, alcohol fermentation: taking the plum juice stock solution of step S3, adding yeast and fermentation aids, and placing it in a constant temperature and dark environment at 28° C. for 56 hours for alcohol fermentation to obtain apricot plum wine;
[0059] Step S5, acetic acid fermentation: taking the plum wine of step S4, adding acetic acid bacteria and standing in a constant temperature and dark environment at 37° C. for 0 day for acetic acid fermentation to obtain original apricot plum vinegar;
[0060] Step S6, preliminary filtration: taking the original apricot and plum vinegar of step S5, and performing preliminary filtration on the pomace with gauze to obtain the apricot and plum vinegar after preliminary filtration;
[0061] Step S7, centrifugation: take the apricot and plum vinegar preliminarily filtered in step S6, centrifuge at 5000 rpm for 10 min, take the supernatant, and obtain apricot and plum vinegar.
[0062] In this embodiment, in step S2, sufficient pure water is added at a weight ratio of 1:2 between the pulp and the pure water, in step S3, white sugar is added to make the soluble solid content of the plum juice reach 6.8°Brix, and potassium pyrosulfite is added at an amount of 0.12 g per 1L of plum juice, in step S3, pectinase is added at an amount of 0.03 g per 1L of plum juice, and the time for adding potassium pyrosulfite for sterilization treatment is 4 hours at 28°C, the time for adding pectinase for enzymatic hydrolysis treatment in step S3 is 8 hours at 28°C, the addition amounts of yeast and fermentation aid in step S4 are 0.2 g / kg and 0.4 g / kg respectively, and the alcohol fermentation environment is anaerobic fermentation in a closed container, the addition amount of acetic acid bacteria in step S5 is 6% of the volume of the apricot plum wine in step S4, and the acetic acid fermentation environment is an aerobic environment for fermentation, and the gauze mesh number in step S6 is 200 mesh.
[0063] Example 4
[0064] A method for preparing apricot and plum vinegar with improved quality and rich flavor comprises the following steps:
[0065] Step S1, raw material picking and pre-treatment: picking 7-8 ripe plum fruits without diseases and insect pests, selecting large and full ones, washing and removing stems, then crushing and removing cores, collecting the pulp for later use;
[0066] Step S2, squeezing and preparing plum juice: taking the pulp processed in step S1, adding a certain amount of purified water to squeeze the juice, and obtaining apricot plum juice;
[0067] Step S3, alcohol fermentation pretreatment: take the plum juice of step S2, add an appropriate amount of white sugar, then add potassium bicarbonate and adjust the pH value of the plum juice to 3.48, then add appropriate amounts of potassium pyrosulfite and pectinase respectively, to obtain apricot plum juice stock solution;
[0068] Step S4, alcohol fermentation: taking the plum juice stock solution of step S3, adding yeast and fermentation aids, and placing it in a constant temperature and dark environment at 28° C. for 56 hours for alcohol fermentation to obtain apricot plum wine;
[0069] Step S5, acetic acid fermentation: taking the plum wine of step S4, adding acetic acid bacteria and standing in a constant temperature and dark environment at 37° C. for 1 day for acetic acid fermentation to obtain original apricot plum vinegar;
[0070] Step S6, preliminary filtration: taking the original apricot and plum vinegar of step S5, and performing preliminary filtration on the pomace with gauze to obtain the apricot and plum vinegar after preliminary filtration;
[0071] Step S7, low temperature clarification: taking the apricot and plum vinegar after preliminary filtration in step S6, and standing and clarifying in a low temperature environment for 7 days without adding a clarifier, to obtain clarified apricot and plum vinegar;
[0072] Step S8, centrifugation: taking the clarified apricot and plum vinegar obtained in step S7, centrifuging at 5000 rpm for 10 min, taking the supernatant, and obtaining apricot and plum vinegar.
[0073] In this embodiment, in step S2, a sufficient amount of pure water is added according to the weight ratio of pulp to pure water of 1:2, in step S3, white sugar is added to make the soluble solid content of plum juice reach 6.8°Brix, and potassium pyrosulfite is added in an amount of 0.12g per 1L of plum juice, in step S3, pectinase is added in an amount of 0.03g per 1L of plum juice, and the time for adding potassium pyrosulfite for sterilization treatment is 4h at 28°C, and pectinase is added in step S3. The lysis treatment time is 8 hours at 28° C., the addition amounts of the yeast and the fermentation aid in step S4 are respectively 0.2 g / kg and 0.4 g / kg, and the alcohol fermentation environment is anaerobic fermentation in a closed container, the addition amount of acetic acid bacteria in step S5 is 6% of the volume of the apricot and plum wine in step S4, and the acetic acid fermentation environment is an aerobic environment for fermentation, the mesh number of the gauze in step S6 is 200 meshes, and the temperature of the low-temperature clarification in step S7 is 4° C.
[0074] Example 5
[0075] A method for preparing apricot and plum vinegar with improved quality and rich flavor comprises the following steps:
[0076] Step S1, raw material picking and pre-treatment: picking 7-8 ripe plum fruits without diseases and insect pests, selecting large and full ones, washing and removing stems, then crushing and removing cores, collecting the pulp for later use;
[0077] Step S2, squeezing and preparing plum juice: taking the pulp processed in step S1, adding a certain amount of purified water to squeeze the juice, and obtaining apricot plum juice;
[0078] Step S3, alcohol fermentation pretreatment: take the plum juice of step S2, add an appropriate amount of white sugar, then add potassium bicarbonate and adjust the pH value of the plum juice to 3.48, then add appropriate amounts of potassium pyrosulfite and pectinase respectively, to obtain apricot plum juice stock solution;
[0079] Step S4, alcohol fermentation: taking the plum juice stock solution of step S3, adding yeast and fermentation aids, and placing it in a constant temperature and dark environment at 28° C. for 56 hours to perform alcohol fermentation to obtain apricot wine;
[0080] Step S5, acetic acid fermentation: taking the plum wine of step S4, adding acetic acid bacteria and standing in a constant temperature and dark environment at 37° C. for 1 day for acetic acid fermentation to obtain original apricot plum vinegar;
[0081] Step S6, preliminary filtration: taking the original apricot and plum vinegar of step S5, and performing preliminary filtration on the pomace with gauze to obtain the apricot and plum vinegar after preliminary filtration;
[0082] Step S7, low temperature clarification: taking the apricot and plum vinegar after preliminary filtration in step S6, adding bentonite and standing for clarification in a low temperature environment for 7 days to obtain clarified apricot and plum vinegar;
[0083] Step S8, centrifugation: taking the clarified apricot and plum vinegar obtained in step S7, centrifuging at 5000 rpm for 10 min, taking the supernatant, and obtaining apricot and plum vinegar.
[0084] In this embodiment, in step S2, sufficient purified water is added at a weight ratio of 1:2 between the pulp and purified water, in step S3, white sugar is added so that the soluble solid content of the plum juice reaches 6.8°Brix, and potassium pyrosulfite is added in an amount of 0.12 g per 1L of plum juice, in step S3, pectinase is added in an amount of 0.03 g per 1L of plum juice, and potassium pyrosulfite is added for sterilization treatment at 28°C for 4 hours, and pectinase is added for enzymatic treatment at 28°C in step S3. ℃ for 8h, the yeast and fermentation aid in step S4 are added in amounts of 0.2g / kg and 0.4g / kg respectively, and the alcohol fermentation environment is anaerobic fermentation in a closed container, the acetic acid bacteria in step S5 are added in an amount of 4-8% of the volume of the plum wine in step S4, and the acetic acid fermentation environment is an aerobic environment for fermentation, the gauze mesh number in step S6 is 200 mesh, the bentonite in step S7 is added in an amount of 0.5g / L, and the temperature of low-temperature clarification is 4℃.
[0085] Example 6
[0086] A method for preparing apricot and plum vinegar with improved quality and rich flavor comprises the following steps:
[0087] Step S1, raw material picking and pre-treatment: picking 7-8 ripe plum fruits without pests and diseases, selecting large and full ones, washing and removing the stems, then crushing and removing the cores, and collecting the pulp for later use;
[0088] Step S2, squeezing and preparing plum juice: taking the pulp processed in step S1, adding a certain amount of purified water to squeeze the juice, and obtaining apricot plum juice;
[0089] Step S3, alcohol fermentation pretreatment: taking the apricot and plum juice of step S2, adding an appropriate amount of white sugar, and then adding potassium bicarbonate and adjusting the pH value of the plum juice to 3.48, and then adding appropriate amounts of potassium pyrosulfite and pectinase respectively to obtain apricot and plum juice stock solution;
[0090] Step S4, alcohol fermentation: taking the plum juice stock solution of step S3, adding yeast and fermentation aids, and placing it in a constant temperature and dark environment at 28° C. for 56 hours for alcohol fermentation to obtain apricot plum wine;
[0091] Step S5, acetic acid fermentation: taking the plum wine of step S4, adding acetic acid bacteria and standing in a constant temperature and dark environment at 37° C. for 1 day for acetic acid fermentation to obtain original apricot plum vinegar;
[0092] Step S6, preliminary filtration: taking the original apricot and plum vinegar of step S5, and performing preliminary filtration on the pomace with gauze to obtain the apricot and plum vinegar after preliminary filtration;
[0093] Step S7, low temperature clarification: taking the apricot and plum vinegar after preliminary filtration in step S6, adding diatomaceous earth and standing in a low temperature environment for clarification for 7 days to obtain clarified apricot and plum vinegar;
[0094] Step S8, centrifugation: taking the clarified apricot and plum vinegar obtained in step S7, centrifuging at 5000 rpm for 10 min, taking the supernatant, and obtaining apricot and plum vinegar.
[0095] In this embodiment, in step S2, sufficient purified water is added at a weight ratio of 1:2 between the pulp and purified water, in step S3, white sugar is added to make the soluble solid content of the plum juice reach 6.8°Brix, and potassium pyrosulfite is added at an amount of 0.12 g per 1L of plum juice, in step S3, pectinase is added at an amount of 0.03 g per 1L of plum juice, and the time for adding potassium pyrosulfite for sterilization treatment is 4 hours at 28°C, the time for adding pectinase for enzymatic treatment in step S3 is 8 hours at 28°C, and in step S4, The yeast and fermentation aid are added in amounts of 0.2 g / kg and 0.4 g / kg respectively, and the alcohol fermentation environment is anaerobic fermentation in a closed container, the acetic acid bacteria added in step S5 is 4-8% of the volume of the plum wine in step S4, and the acetic acid fermentation environment is an aerobic environment for fermentation, the gauze mesh number in step S6 is 200 meshes, the diatomaceous earth added in step S7 is 3 mg / mL and 5 mg / mL of No. 10 red soil and No. 200 white soil respectively, and the temperature of low-temperature clarification is 4°C.
[0096] The apricot and plum vinegar fermented in Example 1 and Example 3 were tested for reducing sugar, total phenols, total flavonoids, anthocyanins, and antioxidant capacity (ABTS free radical scavenging capacity and DPPH free radical scavenging capacity). The results are shown in the table.
[0097] Table 1
[0098] Example 1 Example 3 Reducing sugar (%) 3.58±0.52 3.11±0.38 Total phenols (mg / mL) 0.08±0.02 0.05±0.01 Total flavonoids (mg / mL) 2.45±1.09 1.79±0.65 Anthocyanin (mg / mL) 14.78±1.97 10.56±2.22 ABTS free radical scavenging ability (%) 99.70±0.00 99.29±0.01 DPPH free radical scavenging ability (%) 59.44±0.02 53.53±0.05
[0099] As can be seen from Table 1, the reducing sugar content, total phenols, total flavonoids, anthocyanins, ABTS free radical scavenging ability and DPPH free radical scavenging ability of acetic acid fermentation on day 1 were all higher than those of acetic acid fermentation on day 0, indicating that the new variety of apricot and plum vinegar produced by the alcohol-acetic acid two-step fermentation method had improved biologically active ingredients and antioxidant capacity after acetic acid fermentation, and the quality of the apricot and plum vinegar was improved.
[0100] The apricot and plum fruit vinegar fermented in Example 2 and Example 3-6 was clarified under different clarification conditions and then analyzed by HS-SPME / GC-MS for volatile flavor substances (HS-SPME / GC-MS detection method is a conventional technical means in the art and will not be repeated here). The test results are shown in Table 2.
[0101] Table 2
[0102]
[0103]
[0104]
[0105] From the comparison of the information in the table, it can be seen that the present invention adds potassium caseinate as a clarifier to clarify the fermented apricot and plum vinegar in the low-temperature clarification process, and 51 volatile flavor substances are enriched in the fermented apricot and plum vinegar that is clarified without adding a clarifier, adding bentonite, and adding diatomaceous earth as a clarifier during fermentation 0 day and low-temperature clarification. The present invention enriches the types of volatile flavor substances, makes the flavor of the apricot and plum vinegar more pleasant, can attract more consumers, is conducive to expanding the market, and has broad market prospects and good development potential.
[0106] The invention adopts the fruit of a new variety of plum 'Laizhou Mixing' as a raw material for the first time to ferment apricot plum vinegar according to an alcohol-acetic acid two-step fermentation method, and solves the problems of pungent flavor, low content of bioactive components, weak nutritional value and functional characteristics of soaked apricot plum vinegar on the market, such as alcohol fermentation, acetic acid fermentation, low-temperature clarification and adding a clarifier during the clarification process, so as to improve the apricot plum vinegar, reducing sugar, total phenol, total flavonoids, anthocyanin content and ABTS free radical scavenging ability and DPPH free radical scavenging ability, and enrich the types of volatile flavor substances, thereby significantly improving the quality and flavor of fermented apricot plum vinegar; the apricot plum vinegar fermented according to the process has clear vinegar body, comfortable and pleasant taste and rich fruity aroma, and the fermentation method is simple and the fermentation time is short, so that more production cost and production time can be saved, which is conducive to creating greater economic value and attracting more consumers, and has great development potential.
[0107] This specific embodiment is merely an explanation of the present invention, and it is not a limitation of the present invention. It does not mean that each embodiment only includes an independent technical solution. Any modifications, improvements, etc. made within the spirit and principles of the present invention should be included in the protection scope of the present invention.
Claims
1. A method for preparing apricot and plum vinegar with improved quality and rich flavor, characterized in that: The steps include: Step S1, raw material picking and pre-treatment: picking 7-8 ripe plum fruits without diseases and insect pests, selecting large and full ones, washing and removing stems, then crushing and removing cores, collecting the pulp for later use; Step S2, squeezing and preparing plum juice: taking the pulp processed in step S1, adding a certain amount of purified water to squeeze the juice to obtain plum juice; Step S3, alcohol fermentation pretreatment: take the plum juice of step S2, add an appropriate amount of white sugar, then add potassium bicarbonate and adjust the pH value of the plum juice to 3.3-3.6, then add appropriate amounts of potassium pyrosulfite and pectinase respectively, to obtain plum juice stock solution; Step S4, alcohol fermentation: taking the plum juice stock solution of step S3, adding yeast and fermentation aids, and placing it in a constant temperature and dark environment at 28° C. for 50-72 hours for alcohol fermentation to obtain plum wine; Step S5, acetic acid fermentation: taking the plum wine of step S4, adding acetic acid bacteria and standing in a constant temperature and light-proof environment at 33-37° C. for 1-3 days to perform acetic acid fermentation to obtain original apricot plum vinegar; Step S6, preliminary filtration: taking the original apricot and plum vinegar of step S5, and performing preliminary filtration on the pomace with gauze to obtain the apricot and plum vinegar after preliminary filtration; Step S7, low temperature clarification: taking the apricot and plum vinegar after preliminary filtration in step S6, adding potassium caseinate and standing for clarification in a low temperature environment for 7 days to obtain clarified apricot and plum vinegar; Step S8, centrifugation: taking the clarified apricot and plum vinegar obtained in step S7, centrifuging at 5000 rpm for 10 min, taking the supernatant, and obtaining apricot and plum vinegar.
2. The method for preparing apricot and plum vinegar with improved quality and rich flavor according to claim 1, characterized in that: In the step S2, sufficient amount of purified water is added in a weight ratio of pulp to purified water of 1:
2.
3. The method for preparing apricot and plum vinegar with improved quality and rich flavor according to claim 2, characterized in that: In step S3, white sugar is added to make the soluble solid content of the plum juice reach 6.8°Brix, and potassium pyrosulfite is added in an amount of 0.12 g per 1L of plum juice.
4. The method for preparing apricot and plum vinegar with improved quality and rich flavor according to claim 3, characterized in that: In step S3, pectinase is added in an amount of 0.03 g per 1 L of plum juice, and potassium pyrosulfite is added for sterilization at 28° C. for 4 hours.
5. The method for preparing apricot and plum vinegar with improved quality and rich flavor according to claim 4, characterized in that: The time for adding pectinase for enzymatic hydrolysis in step S3 is 8 hours at 28°C.
6. The method for preparing apricot and plum vinegar with improved quality and rich flavor according to claim 5, characterized in that: The yeast and fermentation aid in step S4 are added in amounts of 0.2 g / kg and 0.4 g / kg respectively, and the alcohol fermentation environment is anaerobic fermentation in a closed container.
7. The method for preparing apricot and plum vinegar with improved quality and rich flavor according to claim 6, characterized in that: In step S5, the amount of acetic acid bacteria added is 4-8% of the volume of the plum wine in step S4, and the acetic acid fermentation environment is an aerobic environment for fermentation.
8. The method for preparing apricot and plum vinegar with improved quality and rich flavor according to claim 7, characterized in that: The mesh number of the gauze in step S6 is 200 meshes.
9. The method for preparing apricot and plum vinegar with improved quality and rich flavor according to claim 8, characterized in that: The amount of potassium caseinate added in step S7 is 0.2 g / L, and the temperature of low-temperature clarification is 4°C.
10. Apricot and plum vinegar prepared by the method for preparing apricot and plum vinegar with improved quality and rich flavor according to any one of claims 1 to 9.