A fruit and vegetable vinegar produced by co-fermentation of Chinese cabbage and orange-colored fruits and vegetables and its preparation method

Abstract

This invention belongs to the field of food processing technology, specifically relating to a fruit and vegetable vinegar produced by the co-fermentation of Chinese cabbage and orange-colored fruits and vegetables, and its preparation method. The invention involves mixing Chinese cabbage juice, orange juice, carrot juice, honeydew melon juice, lemon juice, and persimmon juice in a specific volume ratio, adding yeast for 10 days of alcoholic fermentation, followed by acetic acid bacteria fermentation for 30 days. After fermentation, the alcohol content and acidity are measured, and sensory evaluation is performed. The vinegar is then pasteurized to obtain the fruit and vegetable vinegar. This invention uses orange-colored fruits and vegetables as the main raw materials to produce a fruit and vegetable vinegar that is not only delicious but also nutritious, providing the human body with various vitamins and carotenoids, which help enhance the body's antioxidant capacity and immunity.

Description

Technical Field

[0001] This invention belongs to the field of food processing technology, specifically relating to a fruit and vegetable vinegar produced by the co-fermentation of Chinese cabbage and orange-colored fruits and vegetables, and its preparation method. Background Technology

[0002] Fruit and vegetable vinegar is a condiment made primarily from fresh fruits, vegetables, or their juices through two core processes: alcoholic fermentation and acetic acid fermentation. Its flavor is smoother and more complex than traditional grain vinegar. Besides being used for seasoning dishes, making beverages, and salad dressings, it also retains some of the vitamins, organic acids, and other nutrients from the raw materials, making it a condiment that combines flavor and health benefits. Traditional fruit and vegetable vinegars often use a single fruit, such as apples or grapes, resulting in a limited flavor and nutritional profile. Summary of the Invention

[0003] Based on the above technical problems, the purpose of this invention is to provide a fruit and vegetable vinegar produced by co-fermentation of Chinese cabbage and orange-colored fruits and vegetables, and its preparation method.

[0004] To achieve the above objectives, the technical solution adopted by the present invention is as follows: This invention provides a method for preparing fruit and vegetable vinegar through the co-fermentation of Chinese cabbage and orange-colored fruits and vegetables, comprising the following steps: S1. Wash and juice the Chinese cabbage, carrot, orange, honeydew melon, lemon, and persimmon separately. Add pectinase and cellulase for enzymatic hydrolysis. After enzymatic hydrolysis, filter the juice. Mix the filtered Chinese cabbage juice, carrot juice, orange juice, honeydew melon juice, lemon juice, and persimmon juice in a volume ratio of 25~35:10~15:25~35:10~15:8~12:4~6 to obtain mixed fruit and vegetable juice. S2. Add yeast to the mixed fruit and vegetable juice for alcoholic fermentation. After the alcoholic fermentation is completed, add acetic acid bacteria to the fermentation liquid for acetic acid fermentation. S3. After the acetic acid fermentation is completed, the mixture is aged and pasteurized to obtain the fruit and vegetable vinegar co-fermented with Chinese cabbage and orange fruits and vegetables.

[0005] The fruit and vegetable vinegar provided by this invention is a delicious and nutritious edible vinegar. It uses Chinese cabbage as the main ingredient and incorporates a complex blend of orange-toned fruits and vegetables for synergistic fermentation. The cabbage juice, carrot juice, orange juice, cantaloupe juice, lemon juice, and persimmon juice are mixed and fermented in a volume ratio of 25-35:10-15:25-35:10-15:8-12:4-6. The carrot juice and orange juice form a stable orange-red color, masking the original color of the cabbage juice. The glucosinolates from the cabbage and the vitamin C from the orange enhance antioxidant activity. The fructose from the cantaloupe juice promotes acetic acid bacteria metabolism. The lemon juice suppresses the astringent taste of the cabbage, and the pectin from the persimmon juice improves the consistency. The resulting fruit and vegetable vinegar has a moderate acidity, a pleasant taste, and a rich flavor, providing the body with abundant vitamins and carotenoids.

[0006] Furthermore, the amount of pectinase added in S1 is 0.1% of the mass of cabbage juice, carrot juice, orange juice, honeydew melon juice, lemon juice, and yellow persimmon juice, respectively.

[0007] Furthermore, the amount of cellulase added in S1 is 0.05% of the mass of cabbage juice, carrot juice, orange juice, honeydew melon juice, lemon juice, and yellow persimmon juice, respectively.

[0008] Furthermore, the enzymatic hydrolysis conditions described in S1 are enzymatic hydrolysis at room temperature for 6 hours.

[0009] Furthermore, the amount of yeast added in S2 is 0.1% of the total mass of the mixed fruit and vegetable juice; the conditions for alcoholic fermentation are: fermentation at 20°C for 10 days.

[0010] Furthermore, the amount of acetic acid bacteria added in S2 is 0.4% of the total mass of the fermentation broth after alcoholic fermentation; the conditions for acetic acid fermentation are: fermentation at 30°C for 30 days.

[0011] Furthermore, the aging conditions described in S3 are: aging at room temperature for 30 days.

[0012] This invention also provides a fruit and vegetable vinegar made by co-fermentation of Chinese cabbage and orange-colored fruits and vegetables, which is prepared by the above-described preparation method.

[0013] The present invention has the following beneficial effects: Chinese cabbage is rich in soluble dietary fiber, vitamin C, glucosinolates, and various minerals. However, its physiological characteristics, such as a water content exceeding 90% and a reducing sugar content typically below 2%, make it difficult to use as a single substrate to meet the carbon source threshold and osmotic pressure requirements for acetic acid fermentation. This application, for the first time, uses Chinese cabbage as the main raw material and achieves substrate complementarity through synergistic fermentation with high-sugar fruits and vegetables, resulting in a novel, natural, healthy, and nutritious edible vinegar. It is a novel edible vinegar that can provide the human body with various vitamins and carotenoids, enhance the body's antioxidant capacity and immunity, and play a certain role in supplementing the body with minerals and dietary fiber. Attached Figure Description

[0014] Figure 1 This is a display image of fruit and vegetable juice.

[0015] Figure 2 This is a display image of alcoholic fermentation products.

[0016] Figure 3 This is a picture of the finished fruit and vegetable vinegar.

[0017] Figure 4 The charts show the indicators of fruit and vegetable vinegar fermentation over 15 days. In the charts, A represents the alcohol content, B represents the acetic acid content, and C represents the reducing sugar content.

[0018] Figure 5 The chart shows the indicators measured during 30 days of fruit and vegetable vinegar fermentation. Chart A is the alcohol content test chart, and chart B is the acidity test chart.

[0019] Figure 6 This is a statistical chart of sensory evaluation after 30 days of fermentation. The significance level is 'a', followed by 'b', and so on, with 'e' being the least significant. For example, 'bc' indicates a significance level between 'b' and 'c'. Detailed Implementation

[0020] The present invention will now be described in detail with reference to specific embodiments, but these should not be construed as limiting the invention. Unless otherwise specified, the technical means used in the following embodiments are conventional means well known to those skilled in the art, and the materials, reagents, etc. used in the following embodiments can be obtained commercially unless otherwise specified.

[0021] Example 1 Select fresh, disease-free orange cabbages, wash them, remove the roots and older outer leaves, and wash moderately mature carrots, oranges, cantaloupes, lemons, and persimmons that are free of disease and pests. After washing, cut them into even small pieces. Then, put the pre-treated materials into a juicer and extract the juice separately. Add 0.1% pectinase and 0.05% cellulase by weight for enzymatic hydrolysis at room temperature for 6 hours. Filter the juice through sterile gauze. The juice should resemble... Figure 1 As shown.

[0022] The raw materials were added and mixed according to the formula in Table 1 to obtain a mixed fruit and vegetable juice. Yeast at a mass fraction of 0.1% of the mixed fruit and vegetable juice was added and fermented at 20℃ for 10 days. The fermentation effect is shown in the figure below. Figure 2 As shown. The yeast was purchased from Angel Yeast Co., Ltd.

[0023] Table 1: Raw Material Formulation After alcoholic fermentation, acetic acid bacteria at a mass fraction of 0.4% of the mixed fruit and vegetable juice were added and fermented at 30℃ for 30 days. The acetic acid bacteria were purchased from Yishui Jinrun Biotechnology Co., Ltd.

[0024] On day 15 of acetic acid fermentation, alcohol content was measured using an alcohol meter, acidity was determined by acid-base titration, and sugar content was determined by Fehling's reagent method. After fermentation was completed, alcohol and acidity were measured again. The mixture was then aged at room temperature for 30 days before pasteurization to obtain the finished fruit and vegetable vinegar. Figure 3 As shown in Table 2, a sensory evaluation was conducted. A panel of 20 students and teachers with food science backgrounds evaluated the color, aroma, and taste of the fruit and vegetable vinegars according to the sensory scoring rules in Table 2. The final score for each product was the average. The sensory scoring rules are shown in Table 2.

[0025] Table 2: Sensory Scoring Rules The parameters were determined on day 15 of acetic acid fermentation as follows: Figure 4 As shown, group 6 had the highest alcohol content, group 5 had the highest acetic acid content, and group 4 had the highest reducing sugar content. The indicators measured on day 30 of acetic acid fermentation are as follows: Figure 5 As shown, group 5 had the highest values ​​for both alcohol content and acetic acid content. Sensory evaluation results are as follows... Figure 6 As shown in Table 3, the fruit and vegetable vinegar in group 5 had the best sensory evaluation.

[0026] Table 3: Sensory evaluation of fruit and vegetable vinegar fermentation after 30 days Note: The significance level is 'a', followed by 'b', and so on, with 'e' being the least significant. For example, 'bc' has a significance level between 'b' and 'c'.

[0027] It should be noted that when numerical ranges are mentioned in the claims of this invention, it should be understood that the two endpoints of each numerical range and any value between the two endpoints can be selected. To avoid redundancy, the present invention describes preferred embodiments.

[0028] Although preferred embodiments of the invention have been described, those skilled in the art, upon learning the basic inventive concept, can make other changes and modifications to these embodiments. Therefore, the appended claims are intended to be interpreted as including both the preferred embodiments and all changes and modifications falling within the scope of the invention.

[0029] Obviously, those skilled in the art can make various modifications and variations to this invention without departing from its spirit and scope. Therefore, if these modifications and variations fall within the scope of the claims of this invention and their equivalents, this invention also intends to include these modifications and variations.

Claims

1. A method for preparing a vegetable vinegar of Chinese cabbage and orange fruit-vegetable in a synergistic fermentation, characterized by, Includes the following steps: S1. Wash and juice the Chinese cabbage, carrot, orange, honeydew melon, lemon, and persimmon separately. Add pectinase and cellulase for enzymatic hydrolysis. After enzymatic hydrolysis, filter the juice. Mix the filtered Chinese cabbage juice, carrot juice, orange juice, honeydew melon juice, lemon juice, and persimmon juice in a volume ratio of 25~35:10~15:25~35:10~15:8~12:4~6 to obtain mixed fruit and vegetable juice. S2. Add yeast to the mixed fruit and vegetable juice for alcoholic fermentation. After the alcoholic fermentation is completed, add acetic acid bacteria to the fermentation liquid for acetic acid fermentation. S3. After the acetic acid fermentation is completed, the mixture is aged and pasteurized to obtain the fruit and vegetable vinegar co-fermented with Chinese cabbage and orange fruits and vegetables.

2. The production method according to claim 1, characterized by, The amount of pectinase added in S1 is 0.1% of the mass of cabbage juice, carrot juice, orange juice, honeydew melon juice, lemon juice, and yellow persimmon juice.

3. The production method according to claim 1, characterized by, The amount of cellulase added in S1 is 0.05% of the mass of cabbage juice, carrot juice, orange juice, honeydew melon juice, lemon juice, and yellow persimmon juice.

4. The method of claim 1, wherein, The enzymatic hydrolysis conditions described in S1 are enzymatic hydrolysis at room temperature for 6 hours.

5. The preparation method according to claim 1, characterized in that, The amount of yeast added in S2 is 0.1% of the total mass of the mixed fruit and vegetable juice; the conditions for alcoholic fermentation are: fermentation at 20°C for 10 days.

6. The method of claim 1, wherein, The amount of acetic acid bacteria added in S2 is 0.4% of the total mass of the fermentation broth after alcoholic fermentation; the conditions for acetic acid fermentation are: fermentation at 30°C for 30 days.

7. The preparation method according to claim 1, characterized in that, The aging conditions described in S3 are: aging at room temperature for 30 days.

8. A fruit and vegetable vinegar co-fermented with Chinese cabbage and orange-colored fruits and vegetables, characterized in that, It is prepared by the preparation method described in any one of claims 1 to 7.

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