Hippophae rhamnoides vinegar seasoning rich in anthocyanin and preparation method thereof

Abstract

The invention provides a sea-buckthorn vinegar seasoning rich in anthocyanin and a preparation method thereof, and relates to the technical field of food processing. The hippophae rhamnoides vinegar seasoning rich in anthocyanin comprises the following components in parts by weight: 30-40 parts of hippophae rhamnoides fruits, 30-40 parts of tomatoes, 30-40 parts of bergamot pears and 500-550 parts of purified water. The product is produced by adopting a liquid fermentation method, and the finished product is obtained by taking sea-buckthorn, tomatoes and bergamot pears as raw materials through the steps of raw material preparation, cleaning treatment, crushing and pulping, enzymolysis, enzyme deactivation, alcoholic fermentation, acetic fermentation, ageing, filtering and filling, and heating and sterilization. The sea-buckthorn, the tomatoes and the bergamot pears are food materials rich in nutrition, so that the vinegar prepared from the sea-buckthorn, the tomatoes and the bergamot pears also contains a certain amount of anthocyanin and other beneficial components. The product is rich in anthocyanin, various vitamins and active substances, has the effects of resisting oxidation, resisting inflammation, resisting allergy, protecting heart and blood vessels and the like, and has a good health-care effect. The economic income of the region is promoted, and the device is a new product with great market development prospects.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, in particular to a sea buckthorn vinegar seasoning rich in anthocyanins and a preparation method thereof. Background Art

[0002] Anthocyanidins, also known as flower pigments, are a type of water-soluble pigment found in plants. Anthocyanidins are a powerful anti-oxidant that can protect the human body from damage by free radicals. Anthocyanidins can also enhance vascular elasticity, improve the circulatory system and smoothness of the skin, inhibit inflammation and allergies, and improve joint flexibility. In the past decade, with the increasingly in-depth study of anthocyanidins, their physiological activity, function and mechanism of action have gradually become a hot topic for many scholars.

[0003] Tomato, also known as tomato, is a common fruit and vegetable. Tomato is rich in lycopene, which is a powerful antioxidant. It can effectively remove free radicals in the body and reduce the damage to cells caused by oxidative stress, thus helping to delay aging and prevent chronic diseases. At the same time, lycopene can also reduce the damage of ultraviolet rays to the skin and has a certain sun protection effect. Tomatoes are also rich in vitamin C, vitamin E, vitamin A, vitamin K, etc. Among them, the content of vitamin C is relatively high, which has antioxidant and immunity-enhancing effects. Vitamin A and lycopene have a protective effect on the eyes and help prevent eye diseases.

[0004] Seabuckthorn is a deciduous shrub belonging to the family Elaeagnaceae and the genus Seabuckthorn. Proanthocyanidins are one of the main active ingredients. As a raw material for both medicine and food, seabuckthorn is rich in vitamins, trace elements, unsaturated fatty acids and 8 essential amino acids required by the human body. In particular, the content of vitamin C is extremely high, which is hundreds of times that of apples and 35 times that of oranges. In addition, the vitamin C in seabuckthorn fruit is extremely stable. In addition, seabuckthorn fruit also contains a large number of bioactive substances such as flavonoids, superoxide dismutase (SOD), and phenolic active ingredients. Its medicinal effects mainly include delaying aging, resisting radiation, inhibiting platelet adhesion, preventing tumors, and enhancing immunity. It also has a good resistance to cardiovascular diseases. It is a high-quality health food raw material with broad market prospects.

[0005] Fragrant pear, also known as big-headed pear, is an excellent variety of pear. It is rich in vitamin C, vitamin B1, vitamin B2 and other vitamins, which help to enhance immunity and maintain the normal function of the nervous system. Vitamin C and antioxidants in fragrant pears help inhibit the formation of melanin, reduce the formation of spots and wrinkles, and make the skin smoother and more delicate. Fragrant pears are cool in nature, can clear away heat and reduce fire, promote the production of body fluids and quench thirst, and are suitable for consumption in hot summer or when getting angry. It has the effects of clearing heat and moistening the lungs, relieving cough and reducing phlegm, and has a certain effect on relieving symptoms such as lung heat cough, dry throat and thirst. Fragrant pears are also rich in minerals, such as potassium, calcium, magnesium, phosphorus, etc., which play an important role in maintaining normal physiological functions of the human body. The potassium element helps lower blood pressure and reduce the risk of heart disease. Summary of the invention

[0006] 1. Technical issues to be resolved

[0007] In view of the deficiencies in the prior art, the present invention provides a seabuckthorn vinegar condiment rich in anthocyanins and a preparation method thereof, which solves the problems raised by the above-mentioned background technology.

[0008] (II) Technical solution

[0009] To achieve the above objectives, the present invention is implemented through the following technical scheme: a sea buckthorn vinegar seasoning rich in anthocyanins, comprising the following components in parts by weight: 30-40 parts of sea buckthorn fruit, 30-40 parts of tomatoes, 30-40 parts of fragrant pears, and 500-550 parts of purified water.

[0010] The present invention further discloses a method for preparing anthocyanin-rich seabuckthorn vinegar condiment, comprising the following steps:

[0011] Step 1: Raw material preparation: Select fresh and ripe sea buckthorn berries, tomatoes, and fragrant pears, making sure they are fresh and not rotten;

[0012] Step 2: Cleaning: Wash the fruit with clean water to remove impurities, surface dirt and pesticide residues;

[0013] Step 3: crushing and pulping: adding water to the seabuckthorn fruit, tomato and fragrant pear to crush them into pulp to obtain mixed fruit pulp;

[0014] Step 4: Enzymatic hydrolysis: adding 0.04%-0.06% pectinase to the mixed pulp, performing enzymatic hydrolysis, and filtering to obtain clarified juice;

[0015] Step 5: Inactivate enzymes: Heat the juice to 100°C to sterilize and inactivate enzymes;

[0016] Step 6: Alcoholic fermentation: The cooled juice is inoculated with brewer's yeast and fermented for 7 days;

[0017] Step 7: Acetic acid fermentation: Filter the fermentation liquid, inoculate acetic acid bacteria, and use liquid deep fermentation method to ferment until the acetic acid content no longer increases;

[0018] Step 8: Aging: Add 0.5%-1.0% of the secondary fermentation liquid to the above fermentation liquid, and put it into the container again for aging;

[0019] Step 9: Filtration and filling: Filter the aged fruit vinegar with a mesh size of 80-120 until there is no sediment, and pack it into product packaging under sterile conditions;

[0020] Step 10: Heat sterilization: Place the filled vinegar in 90°C hot water and let it stand, then invert and cool to room temperature;

[0021] Step 11: Finished product: The product is inspected and packaged, and the finished product is obtained after it passes the inspection.

[0022] Preferably, in step 4, the temperature of the enzymatic hydrolysis reaction is 40° C., and the time of the enzymatic hydrolysis reaction is 2-3 hours.

[0023] Preferably, in step five, the enzyme inactivation time is 30 minutes.

[0024] Preferably, in step six, the access amount of the brewer's yeast is 10%-16% of the total amount, and the temperature of the alcohol fermentation is 25°C-28°C.

[0025] Preferably, in step seven, the inoculation amount of the acetic acid bacteria is 10%-16% of the total amount, and the fermentation temperature is 30°C.

[0026] Preferably, in step eight, the aging temperature is 24-35°C.

[0027] Preferably, in step ten, the resting time is 20-30 minutes.

[0028] (III) Beneficial effects

[0029] The present invention provides a seabuckthorn vinegar seasoning rich in anthocyanins and a preparation method thereof, which has the following characteristics:

[0030] Beneficial effects:

[0031] The method is adopted to prepare the fruit vinegar of the present invention, which combines the advantages of seabuckthorn, tomato and fragrant pear, and is brewed with pure natural raw materials, so that the flavor of the fruit vinegar is richer. In the production process, the anthocyanin in the seabuckthorn strengthens the health care effect of the product. The produced fruit vinegar has good anti-aging and anti-oxidation effects, can improve gastrointestinal function, reduce blood fat and blood pressure, enhance human immunity, improve blood circulation and other health care functions. It can not only remove free radicals generated in the human body, effectively delay aging, promote the body's metabolism, and regulate acid-base balance. It can also prevent the mutation of normal cells of the body, and can effectively prevent the occurrence of canceration at different stages. BRIEF DESCRIPTION OF THE DRAWINGS

[0032] Figure 1 It is a schematic diagram of the preparation method of the present invention;

[0033] Figure 2 This is a schematic diagram for comparing the anthocyanin content of the present invention. DETAILED DESCRIPTION

[0034] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0035] Embodiment 1:

[0036] The embodiment of the present invention provides a sea buckthorn vinegar seasoning rich in anthocyanins, comprising the following components in parts by weight: 30 parts of sea buckthorn fruit, 30 parts of tomatoes, 40 parts of fragrant pears, and 500 parts of purified water.

[0037] Embodiment 2:

[0038] The embodiment of the present invention provides a sea buckthorn vinegar seasoning rich in anthocyanins, comprising the following components in parts by weight: 30 parts of sea buckthorn fruit, 40 parts of tomatoes, 30 parts of fragrant pears, and 510 parts of purified water.

[0039] Embodiment three:

[0040] The embodiment of the present invention provides a sea buckthorn vinegar seasoning rich in anthocyanins, comprising the following components in parts by weight: 40 parts of sea buckthorn fruit, 30 parts of tomatoes, 30 parts of fragrant pears, and 520 parts of purified water.

[0041] Embodiment 4:

[0042] The embodiment of the present invention provides a sea buckthorn vinegar seasoning rich in anthocyanins, comprising the following components in parts by weight: 30 parts of sea buckthorn fruit, 40 parts of tomatoes, 40 parts of fragrant pears, and 530 parts of purified water.

[0043] Embodiment five:

[0044] The embodiment of the present invention provides a sea buckthorn vinegar seasoning rich in anthocyanins, comprising the following components in parts by weight: 40 parts of sea buckthorn fruit, 30 parts of tomatoes, 40 parts of fragrant pears, and 540 parts of purified water.

[0045] Embodiment six:

[0046] The embodiment of the present invention provides a sea buckthorn vinegar seasoning rich in anthocyanins, comprising the following components in parts by weight: 40 parts of sea buckthorn fruit, 40 parts of tomatoes, 30 parts of fragrant pears, and 550 parts of purified water.

[0047] Embodiment seven:

[0048] like Figure 1 As shown, a method for preparing anthocyanin-rich seabuckthorn vinegar condiment includes the following steps: raw material preparation → cleaning → crushing and beating → enzymatic hydrolysis → enzyme inactivation → alcohol fermentation → acetic acid fermentation → aging → filtration and filling → heating and sterilization → finished product. The details are as follows:

[0049] Step 1: Raw material preparation: Select fresh and ripe sea buckthorn berries, tomatoes, and pears, and ensure they are fresh and not rotten.

[0050] The following table is an example of raw material ratio parameters:

[0051] Table 1

[0052] Example Sea buckthorn tomato Fragrant Pear Implementation Case 1 30kg 30kg 40kg Implementation Case 2 30kg 40kg 30kg Implementation Case 3 40kg 30kg 30kg Implementation Case 4 30kg 40kg 40kg Implementation Case 5 40kg 30kg 40kg Implementation Case 6 40kg 40kg 30kg

[0053] Step 2: Cleaning: Wash the fruit with clean water to remove impurities, surface dirt and pesticide residues.

[0054] Step 3: Crushing and pulping: Add water to the sea buckthorn, tomato and fragrant pear, crush them into pulp, and obtain mixed fruit pulp to increase the contact area with yeast and acetic acid bacteria for subsequent enzymatic hydrolysis and fermentation.

[0055] Step 4: Enzyme hydrolysis: Add an appropriate amount of 0.04-0.06% pectinase to the mixed pulp to promote the decomposition of pectin in the pulp and improve the juice yield. Perform enzyme treatment at 40°C for 2-3 hours and filter to obtain clarified juice.

[0056] The following table shows examples of parameters for the enzymatic process steps:

[0057] Table 2

[0058] Implementation Cases Pectinase (%) Temperature(℃) Time (h) Implementation Case 1 0.04 40 2 Implementation Case 2 0.05 40 2 Implementation Case 3 0.05 40 3 Implementation Case 4 0.06 40 2 Implementation Case 5 0.06 40 3 Implementation Case 6 0.04 40 3

[0059] Step 5: Inactivate enzymes: Heat the filtered juice to 100°C for 30 minutes to sterilize and inactivate enzymes to prevent contamination by foreign bacteria and continued action of enzymes. Adjust the sugar content and other ingredients of the pulp as needed.

[0060] Step 6: Alcoholic fermentation: After cooling, add brewer's yeast to the juice at an inoculation rate of 16%, stir evenly and seal, and carry out alcoholic fermentation at 28°C for 7 days. During the fermentation process, the alcohol content can be monitored to determine the progress of the fermentation.

[0061] Step 7: Acetic acid fermentation: Filter the fermentation liquid after alcohol fermentation and inoculate 16% acetic acid bacteria. Liquid deep fermentation method can be used, and the fermentation temperature is controlled at about 30°C. Wrap safflower with gauze and put it into the fermentation liquid, and ferment until the acetic acid content no longer increases.

[0062] Step 8: Aging: Add 1.0% of secondary fermentation liquid to the fermentation liquid, put it into the container again, and place it in an environment of 35°C for aging.

[0063] Step 9: Filtration and filling: Filter the aged fruit vinegar with a 120-mesh filter until there is no sediment, and pack it into the product packaging under sterile conditions.

[0064] Step 10: Heat sterilization: Place the bottled vinegar in 90°C hot water for 30 minutes, then invert and cool to room temperature.

[0065] Step 11: Finished product: The product is inspected and packaged, and the finished product is obtained after it passes the inspection.

[0066] Combining Table 2 and Figure 2 As shown, according to the experiment, when the pectinase concentration is 0.06%, the temperature is 40°C, and the time is 3 hours, the pectin in the pulp is decomposed more fully and the juice content is higher.

[0067] The raw material ratio is determined according to the sensory evaluation table, as shown in the following table:

[0068] Table 3

[0069]

[0070] Combining Table 3 and Figure 2 As shown, according to the sensory evaluation experiment, the scores of implementation cases 5 and 6 are relatively outstanding, and the fruit vinegar produced is bright in color, full of fruity fragrance, clear and transparent as a whole, and has a suitable taste. The anthocyanin content in seabuckthorn and tomato was determined by ultraviolet spectrophotometry, and the content of the optimal formula was selected in implementation cases 5 and 6. The experiment showed that the content of anthocyanin in seabuckthorn is much greater than that in tomato.

[0071] In summary, the results show that implementation case 5 is the best solution. When the content of sea buckthorn fruit is 40Kg, the content of tomato is 30Kg, and the content of fragrant pear is 40Kg, the anthocyanin content of the fruit vinegar produced is higher.

[0072] Comprehensive analysis shows that when the content of seabuckthorn fruit is 40Kg, the content of tomato is 30Kg, and the content of fragrant pear is 40Kg, the fruit vinegar produced has a strong fruity aroma, attractive color, and palatable acidity, which has a high evaluation. Seabuckthorn contains more anthocyanins and has good antioxidant capacity, which not only preserves the product and increases the storage period, but also delays aging for the human body, and can also enhance blood vessel elasticity and improve immunity. Tomatoes and fragrant pears play a role in regulating the sweetness of the product, increasing the flavor of the product and improving the quality of the product. Tomatoes are rich in lycopene, a natural antioxidant with strong antioxidant capacity, which helps prevent cancer, cardiovascular diseases, etc., greatly increasing the efficacy of the product.

[0073] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A seabuckthorn vinegar seasoning rich in anthocyanins, characterized by: The invention comprises the following components in parts by weight: 30-40 parts of sea buckthorn fruit, 30-40 parts of tomatoes, 30-40 parts of fragrant pears and 500-550 parts of purified water.

2. A method for preparing anthocyanin-rich seabuckthorn vinegar condiment, characterized in that: The following steps are involved: Step 1: Raw material preparation: Select fresh and ripe sea buckthorn fruit, tomatoes, and fragrant pears, making sure they are fresh and not rotten; Step 2: Cleaning: Wash the fruit with clean water to remove impurities, surface dirt and pesticide residues; Step 3: crushing and pulping: adding water to the seabuckthorn fruit, tomato and fragrant pear to crush them into pulp to obtain mixed fruit pulp; Step 4: Enzymatic hydrolysis: adding 0.04%-0.06% pectinase to the mixed pulp, performing enzymatic hydrolysis, and filtering to obtain clarified juice; Step 5: Inactivate enzymes: Heat the juice to 100°C to sterilize and inactivate enzymes; Step 6: Alcoholic fermentation: The cooled juice is inoculated with brewer's yeast and fermented for 7 days; Step 7: Acetic acid fermentation: Filter the fermentation liquid, inoculate acetic acid bacteria, and use liquid deep fermentation method to ferment until the acetic acid content no longer increases; Step 8: Aging: Add 0.5%-1.0% of the secondary fermentation liquid to the above fermentation liquid, and put it into the container again for aging; Step 9: Filtration and filling: Filter the aged fruit vinegar with a mesh size of 80-120 until there is no sediment, and pack it into product packaging under sterile conditions; Step 10: Heat sterilization: Place the filled vinegar in 90°C hot water and let it stand, then invert and cool to room temperature; Step 11: Finished product: The product is inspected and packaged, and the finished product is obtained after it passes the inspection.

3. The method for preparing a seabuckthorn vinegar seasoning rich in anthocyanins according to claim 2, characterized in that: In step 4, the temperature of the enzymatic hydrolysis reaction is 40° C., and the time of the enzymatic hydrolysis reaction is 2-3 hours.

4. The method for preparing a seabuckthorn vinegar seasoning rich in anthocyanins according to claim 2, characterized in that: In step 5, the enzyme inactivation time is 30 minutes.

5. The method for preparing a seabuckthorn vinegar seasoning rich in anthocyanins according to claim 2, characterized in that: In step six, the access amount of the brewer's yeast is 10%-16% of the total amount, and the temperature of the alcohol fermentation is 25°C-28°C.

6. The method for preparing anthocyanin-rich seabuckthorn vinegar condiment according to claim 2, characterized in that: In step seven, the amount of acetic acid bacteria introduced is 10%-16% of the total amount, and the fermentation temperature is 30°C.

7. The method for preparing anthocyanin-rich seabuckthorn vinegar condiment according to claim 2, characterized in that: In step eight, the aging temperature is 24-35°C.

8. The method for preparing anthocyanin-rich seabuckthorn vinegar condiment according to claim 2, characterized in that: In step ten, the resting time is 20-30 minutes.

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