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Method for preparing fig vinegar beverage by using multi-strain mixed fermentation

A technology of mixed fermentation and figs, applied in food preparation, application, function of food ingredients, etc., can solve the problems of complex operation process, affect product color and high production cost, achieve rich nutrition, increase social and economic benefits, and increase added value Effect

Active Publication Date: 2015-05-20
JIANGSU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Its disadvantage is that the browning of the juice is easily caused during the crushing process of figs, which affects the color of the product; the operation process is complicated, the production cycle is long, and the production cost is high

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] 1) Preparation: Select ripe figs, remove rotten fruits and moth-eaten fruits to obtain high-quality figs; add 3g Vc and 9g NaCl to 3000g water and mix thoroughly to form a color protection solution; 1000g figs and 3000g color protection solution are fully crushed and mixed Evenly obtain fig pulp;

[0026] 2) Enzymolysis: adding the fig pulp into a fermenter, then adding 12 mg of pectinase into the fermenter, and enzymatically hydrolyzing it for 2 hours at a temperature of 40°C and a pH of 2.5 to obtain a fig fermentation liquid;

[0027] 3) Fermentation of yeast and lactic acid bacteria: adding 12 g of yeast and lactic acid bacteria to the fig fermentation liquid, standing at a constant temperature at 30° C. for 48 hours, and then terminating the fermentation to obtain a fig fermentation liquid;

[0028] 4) Acetic acid fermentation: insert 20 g of acetic acid bacteria into the fig fermentation liquid to carry out acetic acid fermentation, the fermentation time is 48 ho...

Embodiment 2

[0031] Example 2: 1) Preparation: Select ripe figs, remove rotten fruits and moth-eaten fruits to obtain high-quality figs; add 32g of Vc and 40g NaCl to 8000g of water and mix thoroughly to form a color protection solution; 1000g of figs and 8000g of color protection The liquid is fully pulverized and mixed to obtain fig pulp;

[0032] 2) Enzymolysis: add the fig pulp into a fermenter, then add 45 mg of pectinase into the fermenter, and enzymolyze it for 4 hours at a temperature of 50°C and a pH of 4.5; obtain a fig fermented liquid;

[0033] 3) Saccharomycete, lactic acid bacteria fermentation: add 67.5g yeast and 22.5g lactic acid bacteria to the fig fermentation broth, leave it at a constant temperature for 96 hours under the condition of 45°C, stop the fermentation, and obtain the fig fermentation broth;

[0034] 4) Acetic acid fermentation: insert 90 g of acetic acid bacteria into the fig fermentation liquid to carry out acetic acid fermentation, the fermentation time is...

Embodiment 3

[0038] 1) Preparation: select ripe figs, remove rotten fruits and moth-eaten fruits to obtain high-quality figs; add 18gVc and 24gNaCl to 6000g water and mix thoroughly to form a color protection solution; mix 1000g figs with 6000g color protection solution to obtain fig pulp;

[0039] 2) Enzymolysis: adding the fig pulp into a fermenter, then adding 28 mg of pectinase into the fermenter, and enzymatically hydrolyzing it for 3 hours at a temperature of 45°C and a pH of 4.0 to obtain a fig fermented liquid;

[0040] 3) Saccharomycete, lactic acid bacteria fermentation: add 37.34g yeast and 18.66g lactic acid bacteria to fig fermented liquid, leave standstill at constant temperature under the condition of 35 ℃ for 68 hours, stop fermentation, obtain fig fermented liquid;

[0041] 4) Acetic acid fermentation: 42 g of acetic acid bacteria were inserted into the fig fermentation liquid for acetic acid fermentation, the fermentation time was 56 hours, and the fermentation temperature...

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PUM

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Abstract

The invention discloses a method for preparing a fig vinegar beverage by using multi-strain mixed fermentation. The method comprises the following steps: (1) preparing materials, namely selecting squashy figs, removing rotten and worm-damaged figs, and performing crushing and color protection to obtain a fig pulp; (2) performing enzymolysis; (3) fermenting by using a yeast and lactic acid bacteria; (4) performing acetic fermentation; (5) filtering; and (6) blending and disinfecting to obtain the fig vinegar beverage. According to the method disclosed by the invention, various-strain mixed fermentation is adopted, the flavor of the product is improved while the nutritional ingredients of the figs are kept, and the product is sweet, sour and delicious in taste, pure in color and rich in nutrition with lingering aftertaste, and has a special fruity flavor of the figs. The preparation method disclosed by the invention is simple and feasible to operate, and is of important significance for promoting the deep processing level of the figs, prolonging the industrial chain and increasing the economic and social benefits of the fig industry.

Description

technical field [0001] The invention belongs to the field of beverage preparation, and in particular relates to a preparation technology of fig beverage. Background technique [0002] Fig is a kind of fruit with a large yield in my country, which is used both as medicine and food, and has high nutritional value. Fresh fruit is not only rich in functional polysaccharides, amino acids and other substances, but also a variety of lipase, starch glucoamylase, superoxide dismutase (SOD), etc., which have the functions of nourishing the lungs and relieving cough, strengthening the stomach and clearing the intestines, reducing swelling and detoxification, and strengthening the body. Immunity and inhibition of a variety of tumor effects. Figs have a short harvest season and are not durable for storage. Currently, they are mainly consumed as fruit, which is not conducive to the improvement of the level of deep processing of figs and the extension of the industrial chain, and affect...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/84A23L1/29A23L2/38A23L33/00
CPCA23L2/02A23L2/84A23V2002/00A23V2200/30A23V2200/314A23V2200/326A23V2200/3262A23V2200/324A23V2200/308
Inventor 王振斌刘加友陈兵兵马晓珂刘凤叶
Owner JIANGSU UNIV
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