White gourd and apple vinegar beverage and preparation method thereof

Abstract

The invention relates to a white gourd and apple vinegar beverage and a preparation method thereof, and belongs to the technical field of fruit vinegar processing. The method comprises the following steps: preparing apple juice, preparing white gourd juice and white gourd residues, preparing white gourd peel pulp, mixing and boiling, cooling and uniformly mixing, performing alcoholic fermentation, performing acetic fermentation, ageing, filtering, blending, sterilizing and filling. Starting from an integral preparation process of the wax gourd and apple vinegar, the wax gourd peel pulp is extracted by adopting an enzymolysis ultrasonic technology after parameter optimization, then the apple juice and the wax gourd juice are mixed and boiled, and enzyme in the wax gourd peel pulp is reutilized, so that the aroma of the wax gourd and the aroma of the apple are perfectly fused; in addition, the release of tartronic acid and trigonelline in the wax gourd is further promoted. In the alcoholic fermentation and acetic fermentation stages, by-products such as apple pomace, Chinese wax gourd peel and Chinese wax gourd residues are fully utilized, and the process effectively improves the utilization rate of the by-products of apples and Chinese wax gourds and release of effective components.

Description

Technical Field

[0001] The invention belongs to the technical field of fruit vinegar processing, and particularly relates to a wax gourd apple vinegar beverage and a preparation method thereof. Background Art

[0002] With the rapid development of industrialization and urbanization, people's pace of life is accelerating, and obesity caused by work and life pressure is becoming more and more common. This makes people pay special attention to their own calorie intake in diet, among which apple cider vinegar is particularly eye-catching.

[0003] Apple cider vinegar is a sour food made from apples through secondary fermentation. It is not only rich in acetic acid, malic acid and other organic acids, but also contains sugars, dietary fiber, vitamins, polyphenols and other ingredients from raw materials and microbial metabolism. Scientific experiments have shown that apple cider vinegar has many health benefits, such as lipid-lowering, weight loss, anti-oxidation, and lowering blood pressure. Therefore, there is a solid theoretical basis for developing apple cider vinegar products as a healthy drink to control mass obesity. Although there are many types of fruit vinegar on the market in my country, the quality is poor. There are generally problems of single flavor and poor taste, which makes consumers "daunted by the sour taste". Winter melon has a light taste and no bad flavor, which can solve the problem of single flavor of apple cider vinegar to a certain extent. At the same time, the active substances contained in winter melon, such as succinic acid and fenugreek, can effectively inhibit the conversion of sugars into fat and have a good weight loss effect, further enhancing the function of apple cider vinegar and enriching the market fruit vinegar category.

[0004] However, although succinic acid and trigonelline are present in high concentrations in the flesh, pulp and rind of wax gourd, the rind is often discarded due to its hard texture, resulting in a waste of the two functional ingredients in the wax gourd. Summary of the invention

[0005] The invention aims to provide a preparation method to improve the utilization rate of wax gourd, and obtain a novel wax gourd and apple cider vinegar beverage which combines apple cider vinegar organic acid with components such as succinic acid and trigonelline in wax gourd by combining with a fruit vinegar fermentation process.

[0006] In order to achieve the above object, the present invention provides the following technical solutions: A method for preparing a wax gourd apple vinegar beverage, characterized in that it comprises the following steps: S1. Preparation of apple juice: Select apples without pests, mold and rot, wash and core them, and then use a juicer to squeeze the juice to obtain apple pomace and apple juice; S2. Preparation of wax gourd juice and wax gourd residue: Select wax gourd without mildew and deterioration, wash, peel, and deseed to obtain wax gourd flesh, wax gourd flesh, and wax gourd skin, crush the wax gourd flesh and wax gourd flesh, squeeze the juice, and filter to obtain wax gourd juice and wax gourd residue; S3. Preparation of wax gourd peel pulp: Take the wax gourd peel in step S2, crush and pulp it, then add 2 times the volume of purified water, first perform enzymatic hydrolysis, and then ultrasonic-assisted extraction to obtain wax gourd peel pulp; S4 mixed boiling: Add wax gourd juice to the apple juice prepared in step S1, boil at 90 ℃ -100 ℃ for 30 min, and mix well to obtain a wax gourd apple mixture; S5 cooling and mixing: The wax gourd and apple mixture obtained in step S4 was cooled to 45 ~ 55 ℃, apple pomace and wax gourd pulp were added and mixed evenly, and the sugar content of the mixture was adjusted to 11 ~ 18 ° Brix after secondary enzymatic treatment; S6. Alcohol fermentation: adding 0.15-0.3% of brewer's yeast by mass to the mixed solution obtained in step S5, fermenting at 18-32°C for 5-8 days to obtain a mash with an alcohol content of 6-10% (v / v), separating and removing the precipitate after the mash is naturally precipitated to obtain winter melon apple wine; S7. Acetic acid fermentation: Add wax gourd residue and 8-12% (v / v) acetic acid bacteria to the wax gourd apple wine obtained in step S6, and ferment at 30-35°C. When the acidity in terms of acetic acid no longer increases, the fermentation is stopped to obtain a wax gourd apple vinegar stock solution; S8. Aging: The wax gourd apple vinegar solution obtained in step S7 is filtered and placed in a pottery jar for aging for more than 3 months to obtain wax gourd apple vinegar; S9. Filtration and blending: Filter the wax gourd and apple vinegar aged in step S8, add the wax gourd and apple mixture to adjust the acidity, and the final acidity is 2.5~4.5% (m / v) in terms of acetic acid; S10. Sterilization and filling: The vinegar solution prepared in step S9 is sterilized at 115-130° C. for 5-15 s, and aseptically filled to obtain a winter melon apple vinegar beverage.

[0007] Furthermore, in step S3, the enzymatic hydrolysis parameters are as follows: 1% (m / v) pectinase and cellulase complex enzyme, the mass ratio of the two enzymes is 1:0.5~1, the enzymatic hydrolysis temperature is 40~60°C, and the enzymatic hydrolysis time is 60~90 min.

[0008] Furthermore, in step S3, the ultrasonic-assisted extraction parameters are as follows: ultrasonic power 150-300 W, ultrasonic frequency 20-50 kHz, ultrasonic temperature 50-70°C, and extraction time 50-70 min.

[0009] Furthermore, the amount of wax gourd juice added in step S4 is 5-10% (v / v).

[0010] Furthermore, in step S5, the amounts of apple pomace and wax gourd peel pulp added to the wax gourd and apple mixture are 3-6% (m / v) and 5-10% (v / v), respectively.

[0011] Furthermore, in step S5, the secondary enzymatic hydrolysis treatment time is 60 min, the enzymatic hydrolysis temperature is 45-55° C., and the enzymatic hydrolysis pH value is 5±0.3.

[0012] Furthermore, in step S6, the amount of wax gourd residue added to the wax gourd apple wine liquid is 5-8% (m / v).

[0013] Furthermore, the content of tartronic acid in the winter melon apple vinegar beverage is 80.00-160.00 μg / mL, and the content of trigonelline is 3.50-9.00 μg / mL.

[0014] Furthermore, the DPPH free radical scavenging capacity IC of the winter melon apple vinegar beverage is 50 0.10~0.40 mL / mL.

[0015] Furthermore, the winter melon apple cider vinegar beverage is winter melon vinegar, sweet apple vinegar or apple cider vinegar beverage.

[0016] The beneficial effects of the present invention are: The present invention starts from the overall preparation process of wax gourd apple cider vinegar, uses the enzymatic hydrolysis ultrasonic technology with optimized parameters to extract wax gourd peel pulp, then mixes apple juice and wax gourd juice and boils them, and reuses the enzymes in the wax gourd peel pulp, which not only allows the aroma of wax gourd and apple to be perfectly blended, but also further promotes the release of succinic acid and cucurbitacin in wax gourd. In the alcohol fermentation and acetic acid fermentation stages, by-products such as apple pomace, wax gourd peel and wax gourd residue are fully utilized. This process effectively improves the utilization rate of apple and wax gourd by-products and the release of effective ingredients. The final wax gourd apple cider vinegar beverage is not only rich in succinic acid (80.00~160.00 μg / mL) and cucurbitacin (3.50~9.00 μg / mL), but also has DPPH free radical scavenging ability (IC 50 0.10~0.40 mL (winter melon apple cider vinegar) / mL), as well as the natural aroma of winter melon.

[0017] The above description is only an overview of the technical solution of the present invention. In order to more clearly understand the technical means of the present invention and implement it according to the contents of the specification, the following is a detailed description of the preferred embodiments of the present invention in conjunction with the accompanying drawings. BRIEF DESCRIPTION OF THE DRAWINGS

[0018] Figure 1 It is a schematic diagram of the preparation process of the winter melon apple cider vinegar beverage shown in the present invention; Figure 2 A comparison chart of the content of succinic acid in the winter melon and apple cider vinegar beverage obtained by the present invention (*P<0.05); Figure 3A comparison chart of trigonelline content in the wax gourd and apple cider vinegar beverage obtained by the present invention (*P<0.05); Figure 4 This is a comparison chart of the DPPH free radical scavenging ability of the winter melon apple cider vinegar beverage obtained in the present invention (*P<0.05). DETAILED DESCRIPTION

[0019] The technical scheme of the present invention will be further described below in conjunction with embodiments. Unless otherwise specified, the technical means used in the present invention are methods known to those skilled in the art. In addition, the embodiments should be understood as illustrative, rather than limiting the scope of the present invention. For those skilled in the art, without departing from the spirit and scope of the present invention, various changes or modifications of the material composition and dosage in these embodiments also belong to the protection scope of the present invention. Example 1

[0020] See also Figure 1 The method for preparing a winter melon apple vinegar beverage shown in a preferred embodiment of the present application comprises the following steps: S1. Preparation of apple juice: Select apples without pests, mold and rot, wash and core them, and then use a juicer to squeeze the juice to obtain apple pomace and apple juice; S2. Prepare winter melon juice and winter melon residue: Select winter melons that are not moldy or spoiled, wash, peel, and remove seeds to obtain winter melon flesh, winter melon pulp, and winter melon skin. Then, crush the winter melon flesh and winter melon pulp, squeeze the juice, and filter to obtain winter melon juice and winter melon residue; S3. Preparation of wax gourd peel pulp: Take wax gourd peel, crush and pulp it, then add 2 times the volume of pure water, first perform enzymatic hydrolysis, the enzymatic hydrolysis parameters are as follows: 1% (m / v) pectinase and cellulase complex enzyme, the mass ratio is 1~1, the enzymatic hydrolysis temperature is 50℃, the enzymatic hydrolysis time is 60 min, and then ultrasonic extraction is performed at an ultrasonic power of 400 W, an ultrasonic frequency of 40 kHz, and an ultrasonic temperature of 60℃ for 60 min to obtain wax gourd peel pulp; S4 mixed boiling: add 6% (v / v) wax gourd juice to the apple juice prepared in step S1, boil at high temperature 90 ℃ -100 ℃ for 30 min, and mix well to obtain a wax gourd apple mixture; S5. Cooling and mixing: The wax gourd and apple mixture in step S4 was cooled to 50°C, and then 5% (m / v) apple pomace and 5% (v / v) wax gourd peel pulp were added and mixed evenly, and then a secondary enzymatic hydrolysis was performed. The enzymatic hydrolysis time was 60 min, the enzymatic hydrolysis temperature was 50°C, the enzymatic hydrolysis pH was 5±0.3, and the sugar content was adjusted to 11~18 °Brix; S6. Alcohol fermentation: add 0.2% by mass of brewer's yeast to the mixed solution of step S5, and ferment for 7 days at a fermentation temperature of 18-32°C to finally obtain a mash with an alcohol content of 6-8% (v / v). After the mash is naturally precipitated, the precipitate is separated and removed to obtain winter melon apple wine; S7. Acetic acid fermentation: Add 6% (m / v) wax gourd residue and 10% (v / v) acetic acid bacteria to the wax gourd apple wine solution prepared in step S6, and ferment at 30-35°C. When the acidity (in terms of acetic acid) no longer increases, the fermentation is stopped to obtain a wax gourd apple vinegar stock solution; S8 aging: The wax gourd apple vinegar solution in step S7 was filtered and placed in a pottery jar for aging for more than 3 months to obtain wax gourd apple vinegar; S9. Filtration and blending: Filter and blend the wax gourd and apple vinegar aged in step S8 to adjust the final acidity (in terms of acetic acid) to 2.5-4.5% (m / v); S10. Sterilization and filling: The vinegar solution prepared in step S9 is sterilized at 115-130° C. for 5-15 s, and aseptically filled to obtain winter melon apple vinegar.

[0021] Compared with the prior art, the present invention effectively utilizes the nutrients in wax gourd peel and recycles the by-products of apple and wax gourd in the alcohol fermentation and aging stages, thereby greatly improving the utilization rate of raw materials.

[0022] Furthermore, the present invention also provides two comparative examples. Comparative Example 1

[0023] S1. Preparation of apple juice: Select apples without pests, mold and rot, wash and core them, and then use a juicer to squeeze the juice to obtain apple pomace and apple juice; S2. Preparation of wax gourd juice and wax gourd residue: Select wax gourd without mildew and rot, wash, peel, and deseed, crush the wax gourd flesh and wax gourd pulp, squeeze the juice, and centrifuge to save the wax gourd juice and wax gourd residue, respectively; S3. Preparation of wax gourd peel pulp: Take wax gourd peel, add 2 times the volume of pure water, crush and beat to obtain wax gourd peel pulp; S4. Mixing and adjusting sugar content: adding 5% (v / v) wax gourd juice, 3% (m / v) apple pomace and 5% (v / v) wax gourd peel pulp to the apple juice prepared in step S1, adjusting the sugar content to 11-18 °Brix and the pH value to 5±0.3; S5. Alcohol fermentation: add 0.2% by mass of brewer's yeast to the mixed solution of step S5, and ferment for 7 days at a fermentation temperature of 18-32°C to finally obtain a mash with an alcohol content of 6-10% (v / v). After the mash is naturally precipitated, the precipitate is separated and removed to obtain winter melon apple wine; S6 acetic acid fermentation: adding 5% (m / v) wax gourd residue and 10% (v / v) acetic acid bacteria to the wax gourd apple wine liquid in step S6, fermenting at 30 ~ 35 ° C, and stopping the fermentation when the acidity (measured in acetic acid) no longer increases to obtain wax gourd apple vinegar stock solution; S7 aging: The step S7 melon apple vinegar solution was filtered and placed in a pottery jar for aging, the aging time is more than 3 months, the original melon apple vinegar was obtained; S8. Filtration and blending: The wax gourd apple vinegar aged in step S8 is filtered and blended to a final acidity (in terms of acetic acid) of 2.5 to 4.5% (m / v); S9. Sterilization and filling: The vinegar solution prepared in step S9 is sterilized at 115-130° C. for 5-15 s, and aseptically filled to obtain winter melon apple vinegar. Comparative Example 2

[0024] S1. Preparation of apple juice: Select apples without pests, mold and rot, wash and core them, and then use a juicer to squeeze the juice to obtain apple pomace and apple juice; S2. Preparation of wax gourd juice: Select wax gourd without mildew, wash, peel, and deseed, crush, squeeze, filter, and save the wax gourd juice; S3. Mixing and adjusting sugar: Add 5% (v / v) wax gourd juice and 3% (m / v) apple pomace to the apple juice prepared in step S1, mix well, adjust the sugar content to 11-18 °Brix, and the pH value to 4±0.3; S4. Alcohol fermentation: add 0.2% by mass of brewer's yeast to the mixed solution of step S5, and ferment for 5 to 8 days at a fermentation temperature of 18 to 32°C to finally obtain a mash with an alcohol content of 6 to 10% (v / v). After the mash is naturally precipitated, the precipitate is separated and removed to obtain winter melon apple wine; S5 acetic acid fermentation: adding 8 to 12% (v / v) acetic acid bacteria to the wax gourd apple wine solution in step S6, fermenting at 30 to 35 ° C, and stopping the fermentation when the acidity (in terms of acetic acid) no longer increases to obtain wax gourd apple vinegar stock solution; S6 aging: The wax gourd apple vinegar solution in step S7 was filtered and placed in a pottery jar for aging for more than 3 months to obtain wax gourd apple vinegar; S7. Filtration and blending: Filter and blend the wax gourd and apple vinegar aged in step S8 to adjust the final acidity (in terms of acetic acid) to 2.5-4.5% (m / v); S8. Sterilization and filling: The vinegar solution prepared in step S9 is sterilized at 115-130° C. for 5-15 s, and aseptically filled to obtain winter melon apple vinegar.

[0025] The wax gourd apple cider vinegar obtained in Example 1, Comparative Example 1 and Comparative Example 2 was sampled and tested to detect the contents of tartronic acid and trigonelline as well as the antioxidant capacity.

[0026] The detection method for the contents of tartronic acid and trigonelline is high performance liquid chromatography, and the detection method for the antioxidant capacity is DPPH free radical scavenging method.

[0027] See also Figure 2-3 It can be seen that the content of succinic acid in the wax gourd apple vinegar obtained in Example 1 is 125.00±15.72 μg / mL, and the content of trigonelline is 5.85±0.25 μg / mL, which are significantly higher than those in Comparative Example 1 and Comparative Example 2 (P<0.05).

[0028] Figure 4 The scavenging ability of DPPH (1,1-diphenyl-2-trinitrophenylhydrazine) free radicals (using the half scavenging concentration IC 50 It can be seen that the IC in winter melon apple vinegar in Example 1 and Comparative Examples 1 and 2 50 They were 0.24±0.02 mL (winter melon apple cider vinegar) / mL, 0.16±0.03 mL (winter melon apple cider vinegar) / mL, and 0.17±0.02 mL (winter melon apple cider vinegar) / mL, respectively. Compared with the antioxidant capacity in Example 1, the antioxidant capacity in Comparative Examples 1 and 2 was significantly lower (P<0.05).

[0029] In summary, the preparation method shown in the present invention effectively improves the extraction rate of succinic acid and cucurbitacin in wax gourd through parameter-optimized enzymatic hydrolysis and ultrasonic technology, and reuses the by-products of apple and wax gourd in the alcohol fermentation and aging stages, further improving the utilization of raw materials.

[0030] The technical features of the above-described embodiments may be arbitrarily combined. To make the description concise, not all possible combinations of the technical features in the above-described embodiments are described. However, as long as there is no contradiction in the combination of these technical features, they should be considered to be within the scope of this specification.

Claims

1. A method for preparing a wax gourd apple vinegar beverage, characterized in that: The following steps are involved: S1. Preparation of apple juice: Select apples without pests, mold and mildew, wash and core them, and then use a juicer to squeeze the juice to obtain apple pomace and apple juice; S2. Preparation of wax gourd juice and wax gourd residue: Select wax gourd without mildew and deterioration, wash, peel, and deseed to obtain wax gourd flesh, wax gourd flesh and wax gourd skin, crush the wax gourd flesh and wax gourd flesh, squeeze the juice and filter to obtain wax gourd juice and wax gourd residue; S3. Preparation of wax gourd peel pulp: Take the wax gourd peel in step S2, crush and pulp it, then add 2 times the volume of purified water, first perform enzymatic hydrolysis, and then ultrasonic-assisted extraction to obtain wax gourd peel pulp; S4 mixed boiling: add wax gourd juice to the apple juice prepared in step S1, boil at 90 ℃ -100 ℃ for 30 min, mix well to obtain a mixture of wax gourd and apple; S5 cooling and mixing: The wax gourd and apple mixture obtained in step S4 was cooled to 45 ~ 55 ℃, apple pomace and wax gourd pulp were added and mixed evenly, and the sugar content of the mixture was adjusted to 11 ~ 18 ° Brix after secondary enzymatic treatment; S6. Alcohol fermentation: adding 0.15-0.3% of brewer's yeast by mass to the mixed solution obtained in step S5, fermenting at 18-32°C for 5-8 days to obtain a mash with an alcohol content of 6-10% (v / v), separating and removing the precipitate after the mash is naturally precipitated to obtain winter melon apple wine; S7. Acetic acid fermentation: Add wax gourd residue and 8-12% (v / v) acetic acid bacteria to the wax gourd apple wine obtained in step S6, and ferment at 30-35°C. When the acidity in terms of acetic acid no longer increases, the fermentation is stopped to obtain a wax gourd apple vinegar stock solution; S8. Aging: The wax gourd apple vinegar solution obtained in step S7 is filtered and placed in a pottery jar for aging for more than 3 months to obtain wax gourd apple vinegar; S9. Filtration and blending: Filter the wax gourd and apple vinegar aged in step S8, add the wax gourd and apple mixture to adjust the acidity, and the final acidity is 2.5~4.5% (m / v) in terms of acetic acid; S10. Sterilization and filling: The vinegar solution prepared in step S9 is sterilized at 115-130° C. for 5-15 s, and aseptically filled to obtain a winter melon apple vinegar beverage.

2. The method for preparing the wax gourd apple vinegar beverage according to claim 1, characterized in that: In step S3, the enzymatic hydrolysis parameters are as follows: 1% (m / v) pectinase and cellulase complex enzyme, the mass ratio of the two enzymes is 1:0.5~1, the enzymatic hydrolysis temperature is 40~60°C, and the enzymatic hydrolysis time is 60~90 min.

3. The method for preparing the wax gourd apple vinegar beverage according to claim 1, characterized in that: In step S3, the parameters of ultrasound-assisted extraction are as follows: ultrasound power 150-300 W, ultrasound frequency 20-50 kHz, ultrasound temperature 50-70°C, and extraction time 50-70 min.

4. The method for preparing the wax gourd apple vinegar beverage according to claim 1, characterized in that: The amount of wax gourd juice added in step S4 is 5-10% (v / v).

5. The method for preparing the wax gourd apple vinegar beverage according to claim 1, characterized in that: In step S5, the amounts of apple pomace and wax gourd peel pulp added to the wax gourd and apple mixture are 3-6% (m / v) and 5-10% (v / v), respectively.

6. The method for preparing the wax gourd apple vinegar beverage according to claim 1, characterized in that: In step S5, the secondary enzymatic hydrolysis treatment time is 60 min, the enzymatic hydrolysis temperature is 45-55° C., and the enzymatic hydrolysis pH value is 5±0.

3.

7. The method for preparing the wax gourd apple vinegar beverage according to claim 1, characterized in that: In step S6, the amount of wax gourd residue added to the wax gourd apple wine liquid is 5-8% (m / v).

8. A wax gourd apple vinegar beverage obtained by the method for preparing a wax gourd apple vinegar beverage according to any one of claims 1 to 7, characterized in that: The content of tartronic acid in the winter melon apple vinegar beverage is 80.00~160.00 μg / mL, and the content of trigonelline is 3.50~9.00 μg / mL.

9. The winter melon apple vinegar beverage according to claim 8, characterized in that: The DPPH free radical (1,1-diphenyl-2-trinitrophenylhydrazine) scavenging capacity of the winter melon apple cider vinegar drink is 50 0.10~0.40 mL / mL.

10. The winter melon apple vinegar beverage according to claim 8, characterized in that: The winter melon and apple cider vinegar beverage is winter melon vinegar, sweet apple vinegar or apple cider vinegar beverage.

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