Fruit vinegar beverage and preparation method thereof

Abstract

The invention relates to the technical field of beverages, in particular to a fruit vinegar beverage and a preparation method thereof. The invention relates to a fruit vinegar beverage. Each part of raw materials comprises the following components: 24 to 36 L of apple vinegar base, 56 to 84 L of kiwi fruit clear juice, 2.972 to 4.458 kg of compound sugar substitute, 0.032 to 0.048 kg of flavor enhancer and 0.04 to 0.06 kg of metabiotics preparation, the preparation method of the fruit vinegar beverage comprises the following steps: weighing raw materials and carrying out anaerobic fermentation; carrying out aerobic conversion; performing aerobic fermentation; anaerobic bacteria are inoculated for first-stage fermentation, then aerobic bacteria are inoculated for second-stage fermentation, the two-stage fermentation can reduce the content of poor-flavor substances such as propionic acid and butyric acid, in addition, the fermentation period can be shortened, and the shelf life can be prolonged.

Description

TECHNICAL FIELD

[0001] The present application relates to the field of beverage technology, in particular to a fruit vinegar beverage and a preparation method thereof. BACKGROUND

[0002] With the development of large-scale and intensive fruit planting, the processing of blemished fruits, dropped fruits and other fruits has become a problem in the industry. The industry has developed a method of using probiotics to ferment fruits to produce fruit vinegar. For example, Chinese patent No. 201010209663.6 discloses a preparation method of an ecological fruit vinegar beverage, which comprises the following steps: 1. preparing a bacterial fermentation liquor containing lactobacillus, bifidobacterium, yeast and enterococcus faecium; 2. taking fresh fruits, cleaning them, drying them, and squeezing them into fruit juice; 3. adding the fruit juice into a fermentation tank containing the bacterial fermentation liquor, mixing and stirring evenly, sealing, tightly sealing the cover, and fermenting at 30-38℃ for 24-48 hours. The ecological fruit vinegar beverage has the advantages that: the product is a probiotic live microbial ecological preparation product. It integrates nutrition, health care, disease prevention and treatment, detoxification and beauty, and is a green beverage with obvious functional effects. In addition, the raw materials are abundant, and broken fruits, dropped fruits, and damaged fruits can be used as raw materials. Through probiotic fermentation and purification, a green food beverage that people like can be produced, and waste can be turned into treasure.

[0003] The disadvantages of the prior art are that: using a single strain or the same strain, the fruit vinegar obtained by fermentation contains a large amount of propionic acid, butyric acid and other undesirable flavor substances, and the conversion rate of acetic acid is not high. SUMMARY

[0004] In view of the deficiencies of the prior art, one of the purposes of the present application is to provide a fruit vinegar beverage, and the second purpose of the present application is to provide a preparation method of the fruit vinegar beverage.

[0005] One of the purposes of the present application is achieved by the following technical solutions:

[0006] A fruit vinegar beverage, each portion of raw material comprising the following ingredients:

[0007] Apple vinegar base 24-36L, kiwi juice 56-84L, compound sugar substitute 2.972-4.458kg, flavor enhancer 0.032-0.048kg, and postbiotic preparation 0.04-0.06kg.

[0008] Further, the compound sugar substitute is mixed by erythritol 2.5±0.5kg, stevioside 0.015±0.003kg, and inulin 1.2±0.24kg.

[0009] Further, the flavor enhancer is mixed by 0.03±0.006 kg of pomegranate polyphenol embedded by beta-cyclodextrin and 0.01±0.002 kg of ginger extract.

[0010] Further, the acidity of the apple vinegar is 6.0 g / 100 mL.

[0011] Further, the soluble solid content of the kiwi juice is 12 Bx. The kiwi juice is obtained by filtering fresh kiwi juice, and the soluble solid content of the juice obtained from kiwis in different regions and varieties is quite different, and the juice with a soluble solid content of 12 Bx is beneficial to subsequent processing.

[0012] Further, the postbiotic preparation is inactivated lactobacillus plantarum.

[0013] The second purpose of the present application is achieved by the following technical solutions.

[0014] A preparation method of fruit vinegar beverage comprises the following steps:

[0015] Step one, weigh the raw materials and perform anaerobic fermentation.

[0016] Step two, aerobic conversion; due to the huge difference in environment between anaerobic fermentation and aerobic fermentation, direct conversion will inevitably lead to uncontrollable flavor.

[0017] Step three, aerobic fermentation.

[0018] Further, the anaerobic fermentation method comprises the following steps: inoculating 1×10^6 CFU / mL of lactobacillus plantarum into the mixed raw materials, and performing fermentation at 32℃ for 48 hours, and stopping when the pH drops to 3.5.

[0019] Further, the aerobic conversion method comprises the following steps: blowing sterile air into the raw materials at a rate of 0.5 L / min·L, gradually increasing the stirring rate to 100 rpm, and maintaining the dissolved oxygen at 5.5-6.0 mg / L.

[0020] Further, the aerobic fermentation method comprises the following steps: inoculating 1×10^5 CFU / mL of pasteuria vinegar bacillus into the raw materials, and performing fermentation at 30℃ for 12 days.

[0021] The present application has the following beneficial effects: inoculating anaerobic bacteria for a period of fermentation, and then inoculating aerobic bacteria for a second period of fermentation, two-stage fermentation can reduce the content of undesirable flavor substances such as propionic acid and butyric acid, and can also shorten the fermentation period and prolong the shelf life. DETAILED DESCRIPTION

[0022] The following will be further described in conjunction with the specific embodiments:

[0023] Example 1

[0024] Weigh and mix the raw materials: apple vinegar base (acidity 6.0 g / 100 mL) 24 L, kiwi juice (soluble solids 12 Bx) 56 L, erythritol 2 kg, steviol glycosides 0.012 kg, inulin 1 kg, β-cyclodextrin-embedded pomegranate polyphenols 0.024 kg, ginger extract 0.008 kg, postbiotic preparation 0.04 kg (inactivated Lactobacillus plantarum, strain type CICC 20265)

[0025] After mixing the raw materials, inoculate Lactobacillus plantarum 1 × 10^6 CFU / mL (strain type CICC 20265), ferment at 32°C for 48 h, and terminate when the pH drops to 3.5. Blow sterile air into the raw materials at 0.5 L / min·L, gradually increase the stirring rate to 100 rpm, and maintain the dissolved oxygen at 5.5-6.0 mg / L. Inoculate the raw materials with Bacillus pasteurii 1 × 10^5 CFU / mL (strain type CICC 20001), and ferment at 30°C for 12 d.

[0026] Example 2

[0027] Weigh and mix the raw materials: apple vinegar base (acidity 6.0 g / 100 mL) 24 L, kiwi juice (soluble solids 12 Bx) 56 L, erythritol 2 kg, steviol glycosides 0.012 kg, inulin 1 kg, β-cyclodextrin-embedded pomegranate polyphenols 0.024 kg, ginger extract 0.008 kg, postbiotic preparation 0.04 kg (inactivated Lactobacillus plantarum, strain type CICC 20265)

[0028] After mixing the raw materials, inoculate Lactobacillus plantarum 1 × 10^6 CFU / mL (strain type CICC 20265), ferment at 32°C for 48 h, and terminate when the pH drops to 3.5. Blow sterile air into the raw materials at 0.5 L / min·L, gradually increase the stirring rate to 100 rpm, and maintain the dissolved oxygen at 5.5-6.0 mg / L. Inoculate the raw materials with Bacillus pasteurii 1 × 10^5 CFU / mL (strain type CICC 20001), and ferment at 30°C for 12 d.

[0029] Example 3

[0030] Weigh and mix the raw materials: apple vinegar base (acidity 6.0 g / 100 mL) 24 L, kiwi juice (soluble solids 12 Bx) 56 L, erythritol 2 kg, steviol glycosides 0.012 kg, inulin 1 kg, β-cyclodextrin-embedded pomegranate polyphenols 0.024 kg, ginger extract 0.008 kg, postbiotic preparation 0.04 kg (inactivated Lactobacillus plantarum, strain type CICC 20265)

[0031] After mixing the raw materials, inoculate Lactobacillus plantarum 1 x 10^6 CFU / mL (strain type CICC 20265), ferment at 32°C for 48h, and terminate when the pH drops to 3.5. Introduce sterile air into the raw materials at 0.5L / min·L, gradually increase the stirring rate to 100rpm, and maintain the dissolved oxygen at 5.5-6.0mg / L. Inoculate the raw materials with Acetobacter pasteurii 1 x 10^5 CFU / mL (strain type CICC 20001), and ferment at 30°C for 12d.

[0032] GC-MS detection experiment (for determining undesirable flavor substances such as propionic acid, butyric acid, and acetic acid conversion rate, the traditional process in this experiment refers to Example 1 of a preparation method of an ecological fruit vinegar beverage)

[0033] 1. Instruments and reagents

[0034] Instruments:

[0035] Gas chromatography-mass spectrometry (GC-MS, such as Agilent 7890B-5977A); chromatographic column: DB-WAX polar column (30m x 0.25mm x 0.25μm); automatic sampler, headspace sampler; pH meter, centrifuge (10,000rpm), 0.22μm microporous filter membrane

[0036] Reagents:

[0037] Standards: propionic acid (≥99%), butyric acid (≥99%), acetic acid (≥99%) (Sigma-Aldrich); internal standard: 2-ethylbutyric acid (≥98%); derivatization reagent: N,O-bis(trimethylsilyl)trifluoroacetamide (BSTFA); solvents: ultrapure water, methanol (chromatographically pure)

[0038] 2. Sample pretreatment

[0039] 2.1 Sample preparation

[0040] Take 10mL of fermentation broth, centrifuge at 10,000rpm for 10min at 4°C, and take the supernatant.

[0041] Pass through a 0.22μm filter membrane, and the filtrate is ready for use.

[0042] 2.2 Derivatization (for short-chain fatty acids)

[0043] Take 1mL of the filtrate, and add 50μL of the internal standard (2-ethylbutyric acid, 1mg / mL methanol solution).

[0044] Add 100μL of BSTFA, react at 70°C for 30min, and then sample after cooling to room temperature.

[0045] 3. GC-MS analysis conditions

[0046] 3.1 Gas chromatography (GC) parameters

[0047] Carrier gas: high purity helium (He), flow rate 1.0 mL / min; injection port temperature: 250℃; split ratio: 10:1; temperature program: initial 50℃ (hold for 2 min)→10℃ / min to 150℃→20℃ / min to 230℃ (hold for 5 min) Injection volume: 1 μL.

[0048] 3.2 Mass spectrometry (MS) parameters

[0049] Ion source: electron impact (EI), 70 eV; ion source temperature: 230℃; quadrupole temperature: 150℃; scan mode: full scan (m / z 30-300); qualitative / quantitative ions: acetic acid (m / z 43, 60), propionic acid (m / z 74), butyric acid (m / z 88); internal standard 2-ethylbutyric acid (m / z 88, 101)

[0050] 4. Data analysis

[0051] 4.1 Qualitative analysis

[0052] The target compound was confirmed by comparing the retention time and characteristic ion fragments with the NIST mass spectral library.

[0053] 4.2 Quantitative analysis

[0054] Standard curve method: prepare a series of standard solutions of propionic acid, butyric acid, and acetic acid (0.1-10 mg / L), and make a linear regression (R 2 ≥0.99) of the peak area (y) versus the concentration (x).

[0055] Calculation formula:

[0056] Reduction rate of undesirable flavor substances (%) = (content of traditional process - content of the present application) / content of traditional process x 100%

[0057] Conversion rate of acetic acid (%) = (measured acetic acid yield / theoretical maximum acetic acid yield) x 100%

[0058] 5. Experimental data

[0059] Compound Traditional process (g / L) Invention (g / L) Reduction rate Propionic acid 0.15 0.05 67％ Butyric acid 0.08 0.03 62.5％ Acetic acid conversion rate 82.3％ 92.5％ -

[0060] The experiment showed that the conversion rate of acetic acid was 92.5±1.8%, and the reduction of propionic acid was 67%, which had significant industrial application value.

[0061] Stability experiment

[0062] Sample pretreatment: take 10 mL of the fruit vinegar beverage after filling, shake gently after standing for 24 h to avoid artificial disturbance of the sediment.

[0063] Take 5 mL sample, centrifuge at 10,000 rpm for 15 min, discard the supernatant. Stain the precipitate with 0.1% crystal violet, rinse with distilled water for 3 times, and dry at 60°C to constant weight.

[0064] Calculation formula:

[0065] Precipitation rate = dry weight of precipitate / total solid weight of sample * 100%

[0066] Acceptance criteria: precipitation rate ≤ 0.8%. Calculate the qualified days.

[0067] Experimental results: 547d (about 18 months).

[0068] The above examples and descriptions described in the specification are only to illustrate the principles and best modes of the present application, and various changes and improvements can be made without departing from the spirit and scope of the present application, and these changes and improvements all fall within the scope of the claimed present application.

Claims

1. A fruit vinegar beverage, characterized in that, Each serving of ingredients includes the following: Apple cider vinegar base 24-36L, kiwi juice 56-84L, compound sugar substitute 2.972-4.458kg, flavor enhancer 0.032-0.048kg, and post-biotic preparation 0.04-0.06kg.

2. The fruit vinegar beverage according to claim 1, characterized in that: The compound sugar substitute is composed of 2.5±0.5 kg of erythritol, 0.015±0.003 kg of steviol glycosides, and 1.2±0.24 kg of inulin.

3. The fruit vinegar beverage according to claim 1, characterized in that: The flavor enhancer is composed of 0.03±0.006 kg of pomegranate polyphenols encapsulated in β-cyclodextrin and 0.01±0.002 kg of ginger extract.

4. The fruit vinegar beverage according to claim 1, characterized in that: The apple cider vinegar has an acidity of 6.0 g / 100 mL.

5. The fruit vinegar beverage according to claim 1, characterized in that: The soluble solids content of the kiwifruit juice is 12Bx.

6. The fruit vinegar beverage according to claim 1, characterized in that: The postbiotic preparation is an inactivated Lactobacillus plantarum.

7. A method for preparing a fruit vinegar beverage as described in claim 1, characterized in that, Includes the following steps: Step 1: Weigh the raw materials and carry out anaerobic fermentation; Step two, aerobic transition; Step 3: Aerobic fermentation.

8. The method for preparing the fruit vinegar beverage according to claim 7, characterized in that: The anaerobic fermentation method is as follows: after mixing the raw materials, inoculate with Lactobacillus plantarum at 1×10^6 CFU / mL, ferment at 32℃ for 48 hours, and terminate when the pH drops to 3.

5.

9. The method for preparing the fruit vinegar beverage according to claim 7, characterized in that: The aerobic conversion method involves introducing sterile air into the raw material at a rate of 0.5 L / min·L, gradually increasing the stirring speed to 100 rpm, and maintaining dissolved oxygen at 5.5-6.0 mg / L.

10. The method for preparing the fruit vinegar beverage according to claim 7, characterized in that: The aerobic fermentation method is as follows: the raw material is inoculated with 1×10^5 CFU / mL of Acetobacter pasteurellium and fermented at 30℃ for 12 days.