A cane vinegar concentrated essence and a preparation method thereof

Abstract

The application belongs to the technical field of food processing, and particularly discloses a concentrated essence of sugarcane vinegar and a preparation method thereof.The concentrated essence of sugarcane vinegar is mainly prepared from 25-35 parts of sugarcane juice, 5-10 parts of roxburgh rose juice, 3-8 parts of cactus juice, 2-8 parts of sargassum fusiforme, 2-8 parts of tartary buckwheat, 1-5 parts of phoenix tail, 2-6 parts of momordica grosvenori leaves, 1-3 parts of pholiota nameko, 1-2 parts of first fermentation bacteria, 0.5-1.5 parts of second fermentation bacteria and 4-8 parts of flavoring agent by weight, and is prepared through raw material weighing, mixed juice treatment, extraction treatment, fermentation and concentration treatment.The concentrated essence of sugarcane vinegar is prepared by using sugarcane juice as the main raw material and combining the other raw materials, and the raw materials interact with each other and are combined with a unique preparation method, so that the prepared sugarcane vinegar has good antioxidant effect, high nutritional value and good sensory quality, and the added value of sugarcane is effectively improved.

Description

[Technical Field]

[0001] This invention relates to the field of food processing technology, specifically to a concentrated sugarcane vinegar extract and its preparation method. [Background Technology]

[0002] Sugarcane is one of the most widely cultivated crops in Guangxi. It has a high sugar content, composed of sucrose, fructose, and glucose, which are easily absorbed and utilized by the human body. Sugarcane also contains abundant carbohydrates, asparagine, aspartic acid, alanine, serine, malic acid, citric acid, protein, and fat, among other nutrients. It is also rich in minerals such as calcium, phosphorus, and iron, with iron content reaching 9 mg / kg, ranking first among fruits. Therefore, sugarcane is often called the "blood-nourishing fruit." Currently, however, sugarcane is mainly used for white sugar production, with low levels of product development and limited added value.

[0003] Although some literature reports on the preparation of sugarcane vinegar from sugarcane, the resulting sugarcane vinegars are mostly of low nutritional value and cannot effectively meet consumers' growing demands for food quality, resulting in relatively low added value. For example, Chinese invention patent application CN107384733A describes a method for preparing sugarcane vinegar through natural fermentation, but the resulting sugarcane vinegar only has a good taste and low added value. Some sugarcane vinegars or sugarcane vinegar powders prepared by combining other raw materials also have some good nutritional value. For example, Chinese invention patent application CN106562142A describes a novel sugarcane vinegar beverage and its preparation method, which has a rich tea aroma and can effectively treat or alleviate bad breath. Another example is Chinese invention patent CN107841440B, which describes a method for preparing sugarcane vinegar powder rich in plant polysaccharides. This sugarcane vinegar powder contains abundant plant polysaccharides, improving nutritional value, and its preparation method is simple, effectively increasing the yield of vinegar powder and resulting in low water content. However, none of these patent documents disclose preparation methods or sugarcane complexes that can effectively enhance the antioxidant effect of sugarcane vinegar. [Summary of the Invention]

[0004] The purpose of this invention is to address the aforementioned problems by providing a concentrated sugarcane vinegar essence and its preparation method. This invention uses sugarcane juice as the main ingredient, combined with other raw materials. The interaction between the raw materials and the unique preparation method result in a sugarcane vinegar with good antioxidant effects, high nutritional value, and good sensory quality, effectively enhancing the added value of sugarcane.

[0005] To achieve the above objectives, the technical solution adopted by the present invention is as follows:

[0006] A concentrated sugarcane vinegar essence comprises the following raw material components in parts by weight: 25-35 parts sugarcane juice, 5-10 parts prickly pear juice, 3-8 parts cactus juice, 2-8 parts wakame seaweed, 2-8 parts buckwheat, 1-5 parts ginseng, 2-6 parts monk fruit leaves, 1-3 parts yellow umbrella, 1-2 parts primary fermentation bacteria, 0.5-1.5 parts secondary fermentation bacteria, and 4-8 parts flavoring agent.

[0007] Furthermore, the sugarcane vinegar concentrate comprises the following raw material components in parts by weight: 32 parts sugarcane juice, 9 parts prickly pear juice, 5 parts cactus juice, 4 parts wakame seaweed, 5 parts buckwheat, 4 parts phoenix tail seven, 3 parts monk fruit leaves, 2 parts yellow umbrella, 1.5 parts primary fermentation bacteria, 1 part secondary fermentation bacteria, and 6 parts flavoring agent.

[0008] Furthermore, the flavoring agent comprises the following raw material components in parts by weight: 3-5 parts of fructooligosaccharides, 1-2 parts of honey, 0.5-1 parts of citric acid, and 0.2-0.5 parts of calcium carbonate.

[0009] Furthermore, by weight, the first fermentation bacteria include 5-8 parts of acetic acid bacteria, 1-4 parts of Rhizopus, and 1-2 parts of Bifidobacterium, and the second fermentation bacteria include 2-5 parts of Aspergillus and 1-3 parts of yeast.

[0010] Furthermore, the preparation method of the sugarcane vinegar concentrate includes the following steps:

[0011] (1) Raw material preparation: Weigh each raw material component by weight;

[0012] (2) Juice processing: Combine the weighed sugarcane juice, prickly pear juice and cactus juice and stir until uniform to obtain a mixed juice; add an enzymatic hydrolysant to the mixed juice and hydrolyze for 15-30 minutes, then inactivate the enzyme, pass through a 150-mesh sieve to obtain an enzymatically hydrolyzed mixed juice with a soluble solids content of 8-9%.

[0013] (3) Extraction process: The weighed Sargassum fusiforme, buckwheat, Pteris vittata, Siraitia grosvenorii leaves and Senna alexandrina were crushed and extracted separately. The resulting extracts were mixed to obtain a mixed extract. The mixed extract was concentrated to 1 / 4 of the original volume to obtain a concentrated extract.

[0014] (4) Fermentation: Mix the weighed seasoning with the above enzymatically hydrolyzed mixture until uniform, add the weighed first fermentation bacteria and mix evenly, ferment at 28-32℃ for 80-100h, then add the weighed second fermentation bacteria and the above concentrated extract and mix evenly, continue fermenting at 28-32℃ for 50-60h, then sterilize at high temperature for 20-30h, and then ferment naturally for 20-30h, clarify and filter to obtain sugarcane vinegar;

[0015] (5) Concentration: The above sugarcane vinegar is concentrated to a refractive index of 30-40 Brix using a reverse osmosis membrane system, and then homogenized and sterilized to obtain the concentrated sugarcane vinegar essence.

[0016] Furthermore, in step (1), the enzymatic hydrolysate is mainly prepared by mixing cellulase, pectinase and papain in a mass ratio of 3:2:1.

[0017] Furthermore, in step (3), the extraction methods for Sargassum fusiforme, buckwheat, Pterocarya stenoptera, Siraitia grosvenorii leaves, and Scutellaria barbata are as follows:

[0018] (a) Sargassum fusiforme extraction: Sargassum fusiforme was pulverized and mixed with 95% ethanol at a volume ratio of 1:5. The mixture was defatted by reflux at 80°C for 2 hours each time to obtain defatted Sargassum fusiforme powder. The defatted Sargassum fusiforme powder was mixed with distilled water at a material-to-liquid ratio of 40:1. After stirring at room temperature, the mixture was filtered to obtain the initial extract. The initial extract was concentrated and then mixed with 2% sodium chloride and 95% ethanol. After stirring for 1 hour, the mixture was placed at -20°C for 40-48 hours. Finally, the mixture was centrifuged at 3000 r / min for 10-15 minutes, and the precipitate was collected and redissolved in distilled water to obtain the Sargassum fusiforme extract.

[0019] (b) Tartary buckwheat extraction: After crushing the tartary buckwheat, mix the tartary buckwheat powder and acetone with a volume fraction of 85% at a material-liquid ratio of 1:15-20 and stir until uniform. Then, extract the mixture three times at 65-70℃, each time for 2 hours, and use ultrasonic assistance for 15-20 minutes for each extraction. Combine the three extracts, and then remove the acetone from the extract under reduced pressure until there is no acetone odor. Finally, add distilled water to mix and obtain the tartary buckwheat extract.

[0020] (c) Extraction of Pterocarya stenoptera: After crushing the Pterocarya stenoptera, mix the powder with 50% methanol at a ratio of 1:30-40 and stir until uniform. Then, extract the powder three times at 75-80℃ for 3 hours each time, and use ultrasonic assistance for 10 minutes for each extraction. Combine the three extracts, and remove methanol from the extract under reduced pressure until there is no methanol odor. Then, add distilled water to mix and obtain the Pterocarya stenoptera extract.

[0021] (d) Extraction of monk fruit leaves: After crushing the monk fruit leaves through a 60-mesh sieve, the monk fruit leaf powder and 70% ethanol by volume are mixed and stirred at a material-liquid ratio of 1:20-30 until uniform. Then, the mixture is extracted with ultrasonic waves at a power of 150W and a frequency of 40KHz for 35-45 minutes. After cooling and filtering, the ethanol in the filtrate is recovered under reduced pressure until there is no ethanol odor. Then, distilled water is added to dissolve the filtrate to obtain the monk fruit leaf extract.

[0022] (e) Extraction of *Umbrella macrantha*: After crushing the *Umbrella macrantha*, mix the powder with 90% ethanol at a ratio of 1:20-25 until homogeneous. Then, extract with ultrasound at a pressure of 0.1-0.12 MPa for 40-45 minutes. After cooling and filtration, recover the ethanol from the filtrate under reduced pressure until there is no ethanol odor. Then, add distilled water to mix and obtain the extract of *Umbrella macrantha*.

[0023] In this invention, the above-mentioned raw materials are sourced from the following sources: sugarcane, cactus, Sargassum fusiforme, tartary buckwheat, Pteris vittata, Siraitia grosvenorii leaves and Pteris multifida were purchased from a farmers' market in Nanning, Guangxi; prickly pear was purchased from a farmers' market in Lingyun County, Baise City, Guangxi; and the strains of the first and second fermentation bacteria were purchased from the Institute of Microbiology, Guangxi Academy of Agricultural Sciences, Nanning.

[0024] In summary, due to the adoption of the above technical solution, the beneficial effects of the present invention are:

[0025] First, the concentrated sugarcane vinegar essence of this invention uses sugarcane juice as its main component. Sugarcane juice is rich in polyphenols and flavonoids, which have strong antioxidant capabilities. Based on this, it is combined with prickly pear juice, cactus juice, wakame seaweed, buckwheat, *Pteris vittata*, monk fruit leaves, and *Gynostemma pentaphyllum*. The combination of these ingredients and sugarcane juice produces a synergistic effect, effectively enhancing the antioxidant capacity and nutritional value of the resulting sugarcane vinegar, while also improving its taste and sensory quality. Second, in the fermentation process, this invention first uses a mixture of acetic acid bacteria, *Rhizopus*, and *Bifidobacterium* for fermentation, then uses *Aspergillus* and yeast for fermentation, and finally undergoes natural fermentation. This three-stage fermentation facilitates the formation of flavor compounds in the sugarcane vinegar, effectively improving its sensory quality while preserving the nutritional components of the raw materials to the greatest extent, thus enhancing the antioxidant capacity of the sugarcane vinegar to a certain extent.

Detailed Implementation Methods

[0026] The present invention will be further described below with reference to specific embodiments.

[0027] Example 1

[0028] A concentrated sugarcane vinegar essence comprises the following raw material components in parts by weight: 25 parts sugarcane juice, 5 parts prickly pear juice, 3 parts cactus juice, 2 parts wakame seaweed, 2 parts buckwheat, 1 part ginseng, 2 parts monk fruit leaves, 1 part yellow umbrella, 1 part primary fermentation bacteria, 0.5 parts secondary fermentation bacteria, and 4 parts flavoring agent.

[0029] The flavoring agent comprises the following raw material components in parts by weight: 3 parts fructooligosaccharide, 1 part honey, 0.5 parts citric acid and 0.2 parts calcium carbonate; the first fermentation bacteria comprises the following raw material components in parts by weight: 5 parts acetic acid bacteria, 1 part Rhizopus and 1 part Bifidobacterium; and the second fermentation bacteria comprises the following raw material components in parts by weight: 2 parts Aspergillus and 1 part yeast.

[0030] The above-mentioned method for preparing concentrated sugarcane vinegar essence includes the following steps:

[0031] (1) Raw material preparation: Weigh out each of the above raw material components by weight;

[0032] (2) Juice processing: The weighed sugarcane juice, prickly pear juice and cactus juice are combined and stirred until uniform to obtain a mixed juice; 0.1% of the mass of the mixed juice is added to the mixed juice as an enzymatic hydrolysant, and the pH of the mixed juice is adjusted to 4.5. Then, the mixture is enzymatically hydrolyzed at 40°C for 15 minutes to inactivate the enzyme, and then passed through a 150-mesh sieve to obtain an enzymatically hydrolyzed mixed juice with a soluble solids content of 8%; wherein, the enzymatic hydrolysant is mainly composed of cellulase, pectinase and papain mixed in a mass ratio of 3:2:1;

[0033] (3) Extraction process:

[0034] (a) Sargassum fusiforme extraction: The weighed Sargassum fusiforme was pulverized and mixed with 95% ethanol at a volume ratio of 1:5. The mixture was defatted by reflux at 80°C for 2 hours each time to obtain defatted Sargassum fusiforme powder. The defatted Sargassum fusiforme powder and distilled water were mixed at a material-to-liquid ratio of 40:1. After stirring at room temperature, the mixture was filtered to obtain the initial extract. The initial extract was concentrated and then mixed with 2% sodium chloride and 95% ethanol. After stirring for 1 hour, the mixture was placed at -20°C for 40 hours. Finally, the mixture was centrifuged at 3000 r / min for 10 minutes, the precipitate was collected and redissolved in distilled water to obtain the Sargassum fusiforme extract.

[0035] (b) Tartary buckwheat extraction: After the weighed tartary buckwheat is crushed, the tartary buckwheat powder and acetone with a volume fraction of 85% are mixed and stirred until uniform at a material-liquid ratio of 1:15. Then, it is extracted three times at 65°C for 2 hours each time, and ultrasonic treatment is used for 15 minutes each time. The three extracts are combined, and the acetone in the extract is recovered under reduced pressure until there is no acetone odor. Then, distilled water is added to dissolve, and the tartary buckwheat extract is obtained.

[0036] (c) Extraction of Pterocarya stenoptera: After crushing the weighed Pterocarya stenoptera, mix the Pterocarya stenoptera powder with 50% methanol at a ratio of 1:30 and stir until uniform. Then, extract it three times at 75-80℃ for 3 hours each time, and use ultrasonic assistance for 10 minutes for each extraction. Combine the three extracts, and then remove methanol from the extract under reduced pressure until there is no methanol odor. Add distilled water to mix and obtain the Pterocarya stenoptera extract.

[0037] (d) Extraction of monk fruit leaves: After crushing the weighed monk fruit leaves through a 60-mesh sieve, the monk fruit leaf powder and 70% ethanol by volume are mixed and stirred until uniform at a material-liquid ratio of 1:20. Then, the mixture is extracted with ultrasound at a power of 150W and a frequency of 40KHz for 35 minutes. After cooling and filtering, the ethanol in the filtrate is recovered under reduced pressure until there is no ethanol odor. Then, distilled water is added to dissolve the filtrate to obtain the monk fruit leaf extract.

[0038] (e) Extraction of *Umbrella macrantha*: After crushing the weighed *Umbrella macrantha*, mix the *Umbrella macrantha* powder and 90% ethanol at a volume ratio of 1:20 and stir until uniform. Then, extract with ultrasound at a pressure of 0.1 MPa for 40 min, cool and filter, and recover the ethanol from the filtrate under reduced pressure until there is no ethanol odor. Then, add distilled water to mix and obtain the *Umbrella macrantha* extract.

[0039] The above-obtained extracts are mixed to obtain a mixed extract, and the mixed extract is concentrated to 1 / 4 of its original volume to obtain a concentrated extract;

[0040] (4) Fermentation: Mix the weighed seasoning and the above enzymatically hydrolyzed mixture until uniform, add the weighed first fermentation bacteria and mix evenly, ferment at 28℃ for 80h, then add the weighed second fermentation bacteria and the above concentrated extract and mix evenly, continue fermenting at 28℃ for 50h, then sterilize at high temperature for 20h, and then ferment naturally for 20h, clarify and filter to obtain sugarcane vinegar.

[0041] (5) Concentration: The above sugarcane vinegar is concentrated to a refractive index of 30 Brix through a reverse osmosis membrane system, and then homogenized and sterilized to obtain the concentrated sugarcane vinegar essence.

[0042] Example 2

[0043] A concentrated sugarcane vinegar essence comprises the following raw material components in parts by weight: 32 parts sugarcane juice, 9 parts prickly pear juice, 5 parts cactus juice, 4 parts wakame seaweed, 5 parts buckwheat, 4 parts phoenix tail seven, 3 parts monk fruit leaves, 2 parts yellow umbrella, 1.5 parts primary fermentation bacteria, 1 part secondary fermentation bacteria, and 6 parts flavoring agent.

[0044] The flavoring agent comprises the following raw material components in parts by weight: 4 parts of fructooligosaccharides, 1.5 parts of honey, 0.8 parts of citric acid, and 0.3 parts of calcium carbonate; the first fermentation bacteria comprises the following raw material components in parts by weight: 6 parts of acetic acid bacteria, 3 parts of Rhizopus, and 1.5 parts of Bifidobacterium; and the second fermentation bacteria comprises the following raw material components in parts by weight: 4 parts of Aspergillus and 2 parts of yeast.

[0045] The above-mentioned method for preparing concentrated sugarcane vinegar essence includes the following steps:

[0046] (1) Raw material preparation: Weigh out each of the above raw material components by weight;

[0047] (2) Juice processing: The weighed sugarcane juice, prickly pear juice and cactus juice are combined and stirred until uniform to obtain a mixed juice; 0.2% by mass of the mixed juice is added to the mixed juice as an enzymatic hydrolysant, and the pH of the mixed juice is adjusted to 4.5. Then, the mixture is enzymatically hydrolyzed at 42°C for 18 minutes to inactivate the enzyme, and then passed through a 150-mesh sieve to obtain an enzymatically hydrolyzed mixed juice with a soluble solids content of 8.5%; wherein, the enzymatic hydrolysant is mainly composed of cellulase, pectinase and papain mixed in a mass ratio of 3:2:1.

[0048] (3) Extraction process:

[0049] (a) Sargassum fusiforme extraction: The weighed Sargassum fusiforme was pulverized and mixed with 95% ethanol at a volume ratio of 1:5. The mixture was defatted by reflux at 80°C for 2 hours each time to obtain defatted Sargassum fusiforme powder. The defatted Sargassum fusiforme powder and distilled water were mixed at a material-to-liquid ratio of 40:1. After stirring at room temperature, the mixture was filtered to obtain the initial extract. The initial extract was concentrated and then mixed with 2% sodium chloride and 95% ethanol. After stirring for 1 hour, the mixture was placed at -20°C for 45 hours. Finally, the mixture was centrifuged at 3000 r / min for 12 minutes, the precipitate was collected and redissolved in distilled water to obtain the Sargassum fusiforme extract.

[0050] (b) Tartary buckwheat extraction: After the weighed tartary buckwheat is crushed, the tartary buckwheat powder and acetone with a volume fraction of 85% are mixed and stirred until uniform at a material-liquid ratio of 1:18. Then, it is extracted three times at 67°C for 2 hours each time, and ultrasonic assisted treatment is used for 17 minutes each time. The three extracts are combined, and the acetone is recovered from the extract under reduced pressure until there is no acetone odor. Then, distilled water is added to dissolve the extract to obtain the tartary buckwheat extract.

[0051] (c) Extraction of Pterocarya stenoptera: After crushing the weighed Pterocarya stenoptera, mix the Pterocarya stenoptera powder with 50% methanol at a ratio of 1:35 and stir until uniform. Then, extract it three times at 78°C for 3 hours each time, and use ultrasonic assistance for 10 minutes for each extraction. Combine the three extracts, and remove methanol from the extract under reduced pressure until there is no methanol odor. Then, add distilled water to mix and obtain the Pterocarya stenoptera extract.

[0052] (d) Extraction of monk fruit leaves: After crushing the weighed monk fruit leaves through a 60-mesh sieve, the monk fruit leaf powder and 70% ethanol by volume are mixed and stirred until uniform at a material-liquid ratio of 1:25. Then, the mixture is extracted with ultrasound at a power of 150W and a frequency of 40KHz for 40 minutes. After cooling and filtering, the ethanol in the filtrate is recovered under reduced pressure until there is no ethanol odor. Then, distilled water is added to dissolve the filtrate to obtain the monk fruit leaf extract.

[0053] (e) Extraction of *Umbrella macrantha*: After crushing the weighed *Umbrella macrantha*, mix the *Umbrella macrantha* powder and 90% ethanol at a ratio of 1:22 until uniform. Then, extract with ultrasound at a pressure of 0.11 MPa for 42 min. After cooling and filtering, recover the ethanol from the filtrate under reduced pressure until there is no ethanol odor. Then, add distilled water to mix and obtain the *Umbrella macrantha* extract.

[0054] The above-obtained extracts are mixed to obtain a mixed extract, and the mixed extract is concentrated to 1 / 4 of its original volume to obtain a concentrated extract;

[0055] (4) Fermentation: Mix the weighed seasoning and the above enzymatically hydrolyzed mixture until uniform, add the weighed first fermentation bacteria and mix evenly, ferment at 30℃ for 90h, then add the weighed second fermentation bacteria and the above concentrated extract and mix evenly, continue fermenting at 30℃ for 55h, then sterilize at high temperature for 25h, and then ferment naturally for 25h, clarify and filter to obtain sugarcane vinegar.

[0056] (5) Concentration: The above sugarcane vinegar is concentrated to a refractive index of 36Brix through a reverse osmosis membrane system, and then homogenized and sterilized to obtain the concentrated sugarcane vinegar essence.

[0057] Example 3

[0058] A concentrated sugarcane vinegar essence comprises the following raw material components in parts by weight: 35 parts sugarcane juice, 10 parts prickly pear juice, 8 parts cactus juice, 8 parts wakame seaweed, 8 parts buckwheat, 5 parts phoenix tail seven, 6 parts monk fruit leaves, 3 parts yellow umbrella, 2 parts primary fermentation bacteria, 1.5 parts secondary fermentation bacteria, and 8 parts flavoring agent.

[0059] The flavoring agent comprises the following raw material components in parts by weight: 5 parts fructooligosaccharide, 2 parts honey, 1 part citric acid and 0.5 parts calcium carbonate; the first fermentation bacteria comprises the following raw material components in parts by weight: 8 parts acetic acid bacteria, 4 parts Rhizopus and 2 parts Bifidobacterium; and the second fermentation bacteria comprises the following raw material components in parts by weight: 5 parts Aspergillus and 3 parts yeast.

[0060] The above-mentioned method for preparing concentrated sugarcane vinegar essence includes the following steps:

[0061] (1) Raw material preparation: Weigh out each of the above raw material components by weight;

[0062] (2) Juice processing: The weighed sugarcane juice, prickly pear juice and cactus juice are combined and stirred until uniform to obtain a mixed juice; 0.3% by weight of the mixed juice is added to the mixed juice as an enzymatic hydrolysant, and the pH of the mixed juice is adjusted to 4.5. Then, the mixture is enzymatically hydrolyzed at 45°C for 30 minutes to inactivate the enzyme, and then passed through a 150-mesh sieve to obtain an enzymatically hydrolyzed mixed juice with a soluble solids content of 9%; wherein, the enzymatic hydrolysant is mainly composed of cellulase, pectinase and papain mixed in a mass ratio of 3:2:1.

[0063] (3) Extraction process:

[0064] (a) Sargassum fusiforme extraction: The weighed Sargassum fusiforme was pulverized and mixed with 95% ethanol at a volume ratio of 1:5. The mixture was defatted by reflux at 80°C for 2 hours each time to obtain defatted Sargassum fusiforme powder. The defatted Sargassum fusiforme powder and distilled water were mixed at a material-to-liquid ratio of 40:1. After stirring at room temperature, the mixture was filtered to obtain the initial extract. The initial extract was concentrated and then mixed with 2% sodium chloride and 95% ethanol. After stirring for 1 hour, the mixture was placed at -20°C for 48 hours. Finally, the mixture was centrifuged at 3000 r / min for 15 minutes, the precipitate was collected and redissolved in distilled water to obtain the Sargassum fusiforme extract.

[0065] (b) Tartary buckwheat extraction: After crushing the weighed tartary buckwheat, mix the tartary buckwheat powder and acetone with a volume fraction of 85% at a material-liquid ratio of 1:20 and stir until uniform. Then, extract the mixture three times at 70°C for 2 hours each time, and use ultrasonic-assisted treatment for 20 minutes each time. Combine the three extracts, and then reduce the pressure to recover the acetone until there is no acetone odor. Finally, add distilled water to mix and obtain the tartary buckwheat extract.

[0066] (c) Extraction of Pterocarya stenoptera: After crushing the weighed Pterocarya stenoptera, mix the Pterocarya stenoptera powder with 50% methanol at a ratio of 1:40 and stir until uniform. Then, extract it three times at 80°C for 3 hours each time, and use ultrasonic assistance for 10 minutes for each extraction. Combine the three extracts, and remove methanol from the extract under reduced pressure until there is no methanol odor. Then, add distilled water to mix and obtain the Pterocarya stenoptera extract.

[0067] (d) Extraction of monk fruit leaves: After crushing the weighed monk fruit leaves through a 60-mesh sieve, the monk fruit leaf powder and 70% ethanol by volume are mixed and stirred until uniform at a material-liquid ratio of 1:30. Then, the mixture is extracted with ultrasound at a power of 150W and a frequency of 40KHz for 45 minutes. After cooling and filtering, the ethanol in the filtrate is recovered under reduced pressure until there is no ethanol odor. Then, distilled water is added to dissolve the filtrate to obtain the monk fruit leaf extract.

[0068] (e) Extraction of *Umbrella macrantha*: After crushing the weighed *Umbrella macrantha*, mix the *Umbrella macrantha* powder and 90% ethanol at a ratio of 1:25 until uniform. Then, extract with ultrasound at a pressure of 0.12 MPa for 45 min, cool and filter, and recover the ethanol from the filtrate under reduced pressure until there is no ethanol odor. Then, add distilled water to mix and obtain the *Umbrella macrantha* extract.

[0069] The above-obtained extracts are mixed to obtain a mixed extract, and the mixed extract is concentrated to 1 / 4 of its original volume to obtain a concentrated extract;

[0070] (4) Fermentation: Mix the weighed seasoning and the above enzymatic hydrolysate until uniform, add the weighed first fermentation bacteria and mix evenly, ferment at 32℃ for 100h, then add the weighed second fermentation bacteria and the above concentrated extract and mix evenly, continue fermenting at 32℃ for 60h, then sterilize at high temperature for 30h, and then ferment naturally for 30h, clarify and filter to obtain sugarcane vinegar.

[0071] (5) Concentration: The above sugarcane vinegar is concentrated to a refractive index of 40 Brix by a reverse osmosis membrane system, and then homogenized and sterilized to obtain the concentrated sugarcane vinegar essence.

[0072] Effect verification:

[0073] I. Effects of main raw material components on the antioxidant capacity and sensory quality of concentrated sugarcane vinegar essence

[0074] (I) Experimental Groups

[0075] Experimental groups 1-3: Concentrated sugarcane vinegar essence prepared in Examples 1-3 of this invention;

[0076] Blank control group: Sugarcane vinegar concentrate prepared using only sugarcane juice, primary fermentation bacteria, secondary fermentation bacteria and flavoring agent as raw materials, and its preparation method is the same as the corresponding preparation method in Example 1 of this invention;

[0077] Control group 1: Sugarcane vinegar concentrate prepared using only sugarcane juice, primary fermentation bacteria, secondary fermentation bacteria, prickly pear juice and flavoring agent as raw materials, and its preparation method is the same as the corresponding preparation method in Example 1 of this invention.

[0078] Control group 2: Sugarcane vinegar concentrate prepared using only sugarcane juice, primary fermentation bacteria, secondary fermentation bacteria, cactus juice and flavoring agent as raw materials, and its preparation method is the same as the corresponding preparation method in Example 1 of this invention.

[0079] Control group 3: Sugarcane vinegar concentrate prepared using only sugarcane juice, primary fermentation bacteria, secondary fermentation bacteria, Sargassum fusiforme and seasoning as raw materials, and its preparation method is the same as the corresponding preparation method in Example 1 of this invention.

[0080] Control group 4: Sugarcane vinegar concentrate prepared using only sugarcane juice, primary fermentation bacteria, secondary fermentation bacteria, buckwheat and flavoring agents as raw materials, and its preparation method is the same as the corresponding preparation method in Example 1 of this invention.

[0081] Control group 5: Sugarcane vinegar concentrate prepared using only sugarcane juice, primary fermentation bacteria, secondary fermentation bacteria, Pteris vittata, and flavoring agents as raw materials, and its preparation method is the same as the corresponding preparation method in Example 1 of this invention.

[0082] Control group 6: Sugarcane vinegar concentrate prepared using only sugarcane juice, primary fermentation bacteria, secondary fermentation bacteria, monk fruit leaves and flavoring agents as raw materials, and its preparation method is the same as the corresponding preparation method in Example 1 of this invention.

[0083] Control group 7: Sugarcane vinegar concentrate prepared using only sugarcane juice, primary fermentation bacteria, secondary fermentation bacteria, yellow umbrella vine, and flavoring agents as raw materials, and its preparation method is the same as the corresponding preparation method in Example 1 of this invention.

[0084] Control group 8: Sugarcane vinegar concentrate prepared using only sugarcane juice, primary fermentation bacteria, secondary fermentation bacteria, prickly pear juice, cactus juice and flavoring agent as raw materials, and its preparation method is the same as the corresponding preparation method in Example 1 of this invention.

[0085] Control group 9: Sugarcane vinegar concentrate prepared using only sugarcane juice, primary fermentation bacteria, secondary fermentation bacteria, Sargassum fusiforme, buckwheat, Pteris vittata, and seasoning as raw materials, and its preparation method is the same as the corresponding preparation method in Example 1 of this invention.

[0086] The total ratio of sugarcane juice to the remaining components in the blank control group and control groups 1-9 was the same as that in Example 1 of this invention.

[0087] (II) Effects of main raw material components on the antioxidant capacity of concentrated sugarcane vinegar essence

[0088] Experimental Method: Take 2 mL of DPPH ethanol solution into each test tube, then add 2 mL of the corresponding sugarcane vinegar concentrate diluent (concentration of 0.02 g / mL), mix well, let stand at room temperature for 30 min, and then measure the absorbance at 510 nm and calculate the DPPH scavenging rate (scavenging rate = (A0 - A1) / A0 * 100%, where A0 is the absorbance value of the blank control without sample solution but with 2 mL of distilled water; A1 is the absorbance value with sample solution added). The results are shown in Table 1.

[0089] Table 1. Scavenging rate of DPPH in ethanol solution by concentrated sugarcane vinegar extract of each group.

[0090] Group DPPH removal rate (%) Experimental group 1 91.54 Experimental group 2 93.67 Experimental group 3 92.14 Blank control group 50.72 Control group 1 72.48 Control group 2 51.43 Control group 3 57.68 Control group 4 53.24 Control group 5 58.13 Control group 6 52.11 Control group 7 63.25 control group 8 72.93 Control group 9 65.04

[0091] From Table 1, we can see that:

[0092] DPPH scavenging rate: Experimental groups 1-3 >> Control groups 1-9 > Blank control group, and the differences between control groups 2, 4, and 6 were very small. This indicates that the raw materials of this invention interact with each other, synergistically increasing the free radical scavenging effect of sugarcane vinegar, thereby enhancing the antioxidant efficacy and nutritional value of the resulting concentrated sugarcane vinegar extract.

[0093] (III) The Influence of Main Raw Material Components on the Sensory Quality of Concentrated Sugarcane Vinegar Essence

[0094] A sensory evaluation panel of 20 food-related professionals was formed to evaluate the sensory quality of each sugarcane vinegar extract according to the sensory evaluation criteria in Table 2, and the average score was taken. The results are shown in Table 3.

[0095] Table 2 Sensory evaluation criteria for concentrated sugarcane vinegar extract (total score 100)

[0096] Evaluation indicators standard Fraction Color Golden yellow 15 aroma It has the unique, fresh aroma of sugarcane, and the aroma is mellow and harmonious. 30 taste It has the unique sweetness of sugarcane, and the flavor is harmonious and mellow. 30 Organizational status Clear, transparent liquid, free of sediment and impurities. 25

[0097] Table 3. Sensory evaluation results of sugarcane vinegar concentrate for each group.

[0098] Group Sensory evaluation score (points) Experimental group 1 93 Experimental group 2 94 Experimental group 3 91 Blank control group 83 Control group 1 85 Control group 2 78 Control group 3 80 Control group 4 82 Control group 5 85 Control group 6 87 Control group 7 82 control group 8 83 Control group 9 80

[0099] As shown in Tables 2 and 3, the sensory scores of the concentrated sugarcane vinegar extracts from Examples 1-3 of this invention are significantly higher than those of the control groups 1-9 and the blank control group. Furthermore, the sensory scores of some control groups are even lower than those of the blank control group. This indicates that there are interactions between the main raw materials of this invention, and only by mixing and combining all the raw materials of this invention can the sensory quality of the prepared concentrated sugarcane vinegar extract be effectively improved.

[0100] II. The impact of fermentation process on the antioxidant capacity and sensory quality of concentrated sugarcane vinegar.

[0101] (I) Experimental Groups:

[0102] Experimental group: The concentrated sugarcane vinegar essence prepared in Example 2 of this invention

[0103] Control group 1: The preparation method of the concentrated sugarcane vinegar essence in this group is slightly different from that in Example 2 of the present invention. The difference is that in step (4) fermentation, the weighed seasoning and the above-mentioned enzymatic hydrolysis mixture are mixed and stirred until uniform. After the weighed first fermentation bacteria are added and mixed evenly, the mixture is directly fermented at 28-32℃ for 150-190h (the total time of the three fermentation stages).

[0104] Control group 2: The preparation method of the concentrated sugarcane vinegar essence in this group is slightly different from that in Example 2 of the present invention. The difference is that in step (4) fermentation, the weighed seasoning and the above-mentioned enzymatic hydrolysis mixture are mixed and stirred until uniform. After adding the weighed second fermentation bacteria and mixing evenly, it is directly fermented at 28-32℃ for 150-190h (the total time of the 3 fermentation stages).

[0105] Control group 3: The preparation method of the concentrated sugarcane vinegar essence in this group is slightly different from that in Example 2 of the present invention. The difference is that in step (4) fermentation, the weighed seasoning and the above enzymatic hydrolysis mixture are mixed and stirred until uniform, and then fermented naturally at 28-32℃ for 150-190h (the total time of the three fermentation stages).

[0106] Control group 4: The preparation method of the concentrated sugarcane vinegar essence in this group is slightly different from that in Example 2 of the present invention. The difference is that in step (4) fermentation, the weighed seasoning, the above-mentioned enzymatic hydrolysis mixture, the first fermentation bacteria and the second fermentation bacteria are mixed evenly and then directly fermented at 28-32℃ for 150-190h (the total time of the three fermentation stages).

[0107] Control group 5: The preparation method of the concentrated sugarcane vinegar essence in this group is slightly different from that in Example 2 of the present invention. The difference is that in step (4) fermentation, the weighed seasoning and the above enzymatic hydrolysis mixture are mixed and stirred until uniform, the weighed second fermentation bacteria are added and mixed evenly, fermented at 32°C for 100h, then the weighed first fermentation bacteria and the above concentrated extract are added and mixed and stirred until uniform, fermented at 32°C for 60h, then sterilized at high temperature for 30h, and then fermented naturally for 30h.

[0108] (II) The effect of fermentation process on the antioxidant properties of concentrated sugarcane vinegar essence

[0109] Experimental method: Take 2 mL of DPPH ethanol solution into each test tube, then add 2 mL of the corresponding sugarcane vinegar concentrate diluent (concentration of 0.02 g / mL), mix well, let stand at room temperature for 30 min, and then measure the absorbance at 510 nm and calculate the DPPH scavenging rate (scavenging rate = (A0 - A1) / A0 * 100%, where A0 is the absorbance value of the blank control without sample solution but with 2 mL of distilled water; A1 is the absorbance value with sample solution added). The results are shown in Table 4.

[0110] Table 4. Scavenging rate of DPPH in ethanol solution by concentrated sugarcane vinegar extract in each group.

[0111] Group DPPH removal rate (%) experimental group 93.67 Control group 1 86.32 Control group 2 82.16 Control group 3 77.65 Control group 4 84.53 Control group 5 88.74

[0112] Table 4 shows that the DPPH scavenging rate of the concentrated sugarcane vinegar essence in the experimental group was significantly better than that in the control group (1-5). This indicates that the three stages of the fermentation process in this invention, the order of the stages, and the fermentation bacteria used in each stage all affect the antioxidant properties of the concentrated sugarcane vinegar essence. Only by fermenting according to the fermentation process of this invention can the antioxidant properties of the concentrated sugarcane vinegar essence be effectively improved.

[0113] (III) The impact of fermentation process on the sensory quality of concentrated sugarcane vinegar essence

[0114] A sensory evaluation panel of 20 food-related professionals was formed to evaluate the sensory quality of each sugarcane vinegar extract according to the sensory evaluation criteria in Table 2, and the average score was taken. The results are shown in Table 5.

[0115] Table 5. Sensory evaluation results of sugarcane vinegar concentrate for each group.

[0116] Group Sensory evaluation score (points) experimental group 93 Control group 1 89.5 Control group 2 87 Control group 3 82.5 Control group 4 85 Control group 5 83

[0117] As shown in Tables 2 and 5, the sensory scores of the concentrated sugarcane vinegar extract in the experimental group were significantly higher than those in the control group (1-5). This indicates that the fermentation process of this invention can effectively improve the sensory quality of the prepared concentrated sugarcane vinegar extract.

[0118] III. Effects of Fermentation Microorganisms on the Antioxidant Capacity and Sensory Quality of Concentrated Sugarcane Vinegar Essence

[0119] (I) Experimental Groups:

[0120] Experimental group: The concentrated sugarcane vinegar essence prepared in Example 3 of this invention;

[0121] Control group 1: The preparation method of the concentrated sugarcane vinegar essence in this group is slightly different from that in Example 3 of the present invention. The difference is that the first fermentation bacteria in step (4) is only acetic acid bacteria.

[0122] Control group 2: The preparation method of the concentrated sugarcane vinegar essence in this group is slightly different from that in Example 3 of the present invention. The difference is that the first fermentation bacteria in step (4) is only Rhizopus.

[0123] Control group 3: The preparation method of the concentrated sugarcane vinegar essence in this group is slightly different from that in Example 3 of the present invention. The difference is that the first fermentation bacteria in step (4) is only Bifidobacterium.

[0124] Control group 4: The preparation method of the concentrated sugarcane vinegar essence in this group is slightly different from that in Example 3 of the present invention. The difference is that the second fermentation bacteria in step (4) is only Aspergillus.

[0125] Control group 5: The preparation method of the concentrated sugarcane vinegar essence in this group is slightly different from that in Example 3 of the present invention. The difference is that the second fermentation bacteria in step (4) is only yeast.

[0126] (II) Effects of Fermentation Microorganisms on the Antioxidant Properties of Concentrated Sugarcane Vinegar Essence

[0127] Experimental Method: Take 2 mL of DPPH ethanol solution into each test tube, then add 2 mL of the corresponding sugarcane vinegar concentrate diluent (concentration of 0.02 g / mL), mix well, let stand at room temperature for 30 min, and then measure the absorbance at 510 nm and calculate the DPPH scavenging rate (scavenging rate = (A0 - A1) / A0 * 100%, where A0 is the absorbance value of the blank control without sample solution but with 2 mL of distilled water; A1 is the absorbance value with sample solution added). The results are shown in Table 6.

[0128] Table 6. Scavenging rate of DPPH in ethanol solution by concentrated sugarcane vinegar extract in each group.

[0129] Group DPPH removal rate (%) experimental group 92.14 Control group 1 79.31 Control group 2 80.11 Control group 3 76.37 Control group 4 75.02 Control group 5 78.74

[0130] Table 6 shows that the DPPH scavenging rate of the concentrated sugarcane vinegar essence in the experimental group was significantly better than that in the control group (1-5). This indicates that there is a synergistic effect between the primary and secondary fermentation bacteria in the fermentation process of this invention, and their combined use can effectively enhance the antioxidant properties of the sugarcane vinegar essence.

[0131] The above description is a detailed description of the preferred embodiments of the present invention. However, the embodiments are not intended to limit the scope of the patent application of the present invention. All equivalent changes or modifications made under the technical spirit of the present invention should fall within the patent scope covered by the present invention.

Claims

1. A concentrated sugarcane vinegar essence, characterized in that, The ingredients include the following components by weight: 25-35 parts sugarcane juice, 5-10 parts prickly pear juice, 3-8 parts cactus juice, 2-8 parts wakame seaweed, 2-8 parts tartary buckwheat, 1-5 parts ginseng, 2-6 parts monk fruit leaves, 1-3 parts yellow umbrella, 1-2 parts primary fermentation bacteria, 0.5-1.5 parts secondary fermentation bacteria, and 4-8 parts flavoring agent.

2. The concentrated sugarcane vinegar essence according to claim 1, characterized in that, The ingredients include the following components by weight: 32 parts sugarcane juice, 9 parts prickly pear juice, 5 parts cactus juice, 4 parts wakame seaweed, 5 parts buckwheat, 4 parts ginseng, 3 parts monk fruit leaves, 2 parts yellow umbrella, 1.5 parts primary fermentation bacteria, 1 part secondary fermentation bacteria, and 6 parts flavoring agent.

3. The concentrated sugarcane vinegar essence according to claim 2, characterized in that, The flavoring agent comprises the following raw material components in parts by weight: 3-5 parts of fructooligosaccharides, 1-2 parts of honey, 0.5-1 parts of citric acid, and 0.2-0.5 parts of calcium carbonate.

4. The concentrated sugarcane vinegar essence according to claim 2, characterized in that, By weight, the first fermentation bacteria include 5-8 parts of acetic acid bacteria, 1-4 parts of Rhizopus, and 1-2 parts of Bifidobacterium, and the second fermentation bacteria include 2-5 parts of Aspergillus and 1-3 parts of yeast.

5. A method for preparing a concentrated sugarcane vinegar essence according to any one of claims 1-4, characterized in that, Includes the following steps: (1) Raw material preparation: Weigh each raw material component by weight; (2) Juice processing: Combine the weighed sugarcane juice, prickly pear juice and cactus juice and stir until uniform to obtain a mixed juice; add an enzymatic hydrolysant to the mixed juice and hydrolyze for 15-30 minutes, then inactivate the enzyme, pass through a 150-mesh sieve to obtain an enzymatically hydrolyzed mixed juice with a soluble solids content of 8-9%. (3) Extraction process: The weighed Sargassum fusiforme, buckwheat, Pteris vittata, Siraitia grosvenorii leaves and Senna alexandrina were crushed and extracted separately. The resulting extracts were mixed to obtain a mixed extract. The mixed extract was concentrated to 1 / 4 of the original volume to obtain a concentrated extract. (4) Fermentation: Mix the weighed seasoning with the above enzymatically hydrolyzed mixture until uniform, add the weighed first fermentation bacteria and mix evenly, ferment at 28-32℃ for 80-100h, then add the weighed second fermentation bacteria and the above concentrated extract and mix evenly, continue fermenting at 28-32℃ for 50-60h, then sterilize at high temperature for 20-30h, and then ferment naturally for 20-30h, clarify and filter to obtain sugarcane vinegar; (5) Concentration: The above sugarcane vinegar is concentrated to a refractive index of 30-40 Brix by a reverse osmosis membrane system, and then homogenized and sterilized to obtain the concentrated sugarcane vinegar essence.

6. The method for preparing a concentrated sugarcane vinegar essence according to claim 5, characterized in that, In step (2), the enzymatic hydrolysate is mainly prepared by mixing cellulase, pectinase and papain in a mass ratio of 3:2:

1.

7. The method for preparing a concentrated sugarcane extract according to claim 5, characterized in that, In step (3), the extraction methods for Sargassum fusiforme, buckwheat, Pterocarya stenoptera, Siraitia grosvenorii leaves, and Scutellaria barbata are as follows: (a) Sargassum fusiforme extraction: Sargassum fusiforme was pulverized and mixed with 95% ethanol at a volume ratio of 1:

5. The mixture was defatted by reflux at 80°C for 2 hours each time to obtain defatted Sargassum fusiforme powder. The defatted Sargassum fusiforme powder was mixed with distilled water at a material-to-liquid ratio of 40:

1. After stirring at room temperature, the mixture was filtered to obtain the initial extract. The initial extract was concentrated and then mixed with 2% sodium chloride and 95% ethanol at a mass fraction of 1 hour. The mixture was then placed at -20°C for 40-48 hours. Finally, the mixture was centrifuged at 3000 r / min for 10-15 minutes, and the precipitate was collected and redissolved in distilled water to obtain the Sargassum fusiforme extract. (b) Tartary buckwheat extraction: After crushing the tartary buckwheat, mix the tartary buckwheat powder and acetone with a volume fraction of 85% at a material-liquid ratio of 1:15-20 and stir until uniform. Then, extract the mixture three times at 65-70℃, each time for 2 hours, and each extraction is assisted by ultrasound for 15-20 minutes. Combine the three extracts, and then remove the acetone from the extract under reduced pressure until there is no acetone odor. Finally, add distilled water to mix and obtain the tartary buckwheat extract. (c) Extraction of Pterocarya stenoptera: After crushing the Pterocarya stenoptera, mix the Pterocarya stenoptera powder with 50% methanol at a material-liquid ratio of 1:30-40 and stir until uniform. Then, extract it three times at 75-80℃, each time for 3 hours, and each extraction is assisted by ultrasound for 10 minutes. Combine the three extracts, and recover the methanol from the extract under reduced pressure until there is no methanol odor. Then, add distilled water to mix and obtain the Pterocarya stenoptera extract. (d) Extraction of monk fruit leaves: After crushing the monk fruit leaves through a 60-mesh sieve, the monk fruit leaf powder and 70% ethanol by volume are mixed and stirred until uniform at a material-liquid ratio of 1:20-30. Then, the mixture is extracted with ultrasonic waves at a power of 150W and a frequency of 40KHz for 35-45 minutes. After cooling and filtering, the ethanol in the filtrate is recovered under reduced pressure until there is no ethanol odor. Then, distilled water is added to dissolve the filtrate to obtain the monk fruit leaf extract. (e) Extraction of *Umbrella macrantha*: After crushing the *Umbrella macrantha*, mix the powder with 90% ethanol at a ratio of 1:20-25 until homogeneous. Then, extract with ultrasound at a pressure of 0.1-0.12 MPa for 40-45 minutes. After cooling and filtering, recover the ethanol from the filtrate under reduced pressure until there is no ethanol odor. Then, add distilled water to mix and obtain the extract of *Umbrella macrantha*.