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Honeysuckle flower vinegar drink as well as preparation method and application thereof

A honeysuckle and vinegar drink technology, applied in the application, the function of food ingredients, food science and other directions, can solve the problem of lack of honeysuckle drink, and achieve the effect of increasing product added value, improving utilization rate, and mild vinegar flavor

Pending Publication Date: 2017-05-10
HUANGGANG NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Honeysuckle lactic acid bacteria drink and blueberry honeysuckle fermented wine mainly have anti-oxidation function and the effect of improving immunity, but lack a honeysuckle drink with unique flavor and significant lipid-lowering function

Method used

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  • Honeysuckle flower vinegar drink as well as preparation method and application thereof

Examples

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preparation example Construction

[0031] Specifically, the present invention also provides a method for preparing honeysuckle vinegar drink stock solution, comprising the following steps:

[0032] (1) crushing and homogenizing the distillation residue of honeysuckle, mixing with cellulase of 1-5% of the total mass of the distillation residue of honeysuckle for enzymolysis;

[0033] (2) Sterilize after adjusting the sugar content of the enzymatic hydrolyzate obtained in the step (1) to 7-20%;

[0034] (3) Inoculate saccharomyces in the mixed material liquid that described step (2) sterilizes, under airtight condition, alcoholic fermentation reaches more than 4%Vol to alcoholic strength, obtains honeysuckle alcohol fermentation mash, the inoculation volume of described saccharomycetes is 0.5-6% of the volume of the mixed material liquid;

[0035] (4) insert acetic acid bacteria into the honeysuckle alcohol fermentation mash obtained in the step (3), perform aerobic fermentation, and ferment until the total acid...

Embodiment 1

[0068] Stir and homogenize the residue of honeysuckle distillation, after homogenization, mix it with 3% cellulase of the total mass of the distillation residue of honeysuckle for enzymolysis, add white sugar to adjust the sugar content of the enzymolysis product to 15%, put it in a container at 80°C Sterilize with indirect steam for 15 minutes.

[0069] The sterilized mixed material liquid is inoculated with yeast with a volume of 3% mixed material liquid, and fermented in a closed manner at 27° C. until the alcohol content reaches above 4% Vol to obtain honeysuckle alcohol fermented mash.

[0070] Evenly sprinkle 3% acetic acid bacteria on the surface of the honeysuckle alcohol fermented mash to inoculate, carry out acetic acid fermentation in an open container, cover the container with gauze during fermentation, and ferment at 35°C until the total acidity is greater than 5g / 100mL and the acidity No longer rising, add the total 3% salt of the fermented liquid volume to termi...

Embodiment 2

[0073] Stir and homogenize the honeysuckle distillation residue, mix it with cellulase of 1% of the total mass of honeysuckle distillation residue for enzymolysis, add white sugar to adjust the sugar content of the enzymolysis product to 7%, put it in a container at 60°C Sterilize with indirect steam for 20 minutes.

[0074] The sterilized mixed material liquid is inoculated with yeast with a volume of 3% mixed material liquid, and fermented in a closed manner at 25° C. until the alcohol content reaches above 4% Vol to obtain honeysuckle alcohol fermented mash.

[0075] Sprinkle 0.01% acetic acid bacteria on the surface of the honeysuckle alcohol fermented mash evenly to inoculate, carry out acetic acid fermentation in an open container, cover the container with gauze during fermentation, and ferment at 32°C until the total acidity is greater than 5g / 100mL and the acidity No longer rise, adding 1% of the total volume of the fermented liquid salt to stop the acetic fermentation...

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Abstract

The invention provides honeysuckle flower vinegar drink, prepared from the following components in percentage by mass: 5 to 20 percent of honeysuckle flower vinegar drink raw liquid, 10 to 30 percent of honeysuckle flower distillate, 1 to 5 percent of honey and the balance of water, wherein the honeysuckle flower vinegar drink raw liquid is obtained by performing cellulase enzymolysis, yeast fermentation and acetic bacteria fermentation on honeysuckle flower distillation residue in seuqnece. The obtained honeysuckle flower vinegar drink is rich in aroma, mild in vinegar smell and gentle in mouth feel. Animal tests show that after the honeysuckle flower vinegar drink is poured into the stomach of an SD mouse, total cholesterol, triglycerides and low density lipoprotein of the mouse are all remarkably lowered; compared with the effects of a lipid-lowering weight-reducing medicine orlistat, the honeysuckle flower vinegar drink has the advantages that the effects of lowering the total cholesterol and the low density lipoprotein of the mouse are not remarkably different, and the effect of lowering the triglycerides of the mouse is obviously higher than that of the orlistat.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a honeysuckle vinegar drink and its preparation method and application. Background technique [0002] Honeysuckle has a long history of medicinal use, and it is an important Chinese medicinal material that is used both as medicine and food in my country. "Compendium of Materia Medica" discusses in detail that it has the effect of "long-term use, lightening body, prolonging life", and is listed as top grade in "Famous Doctors". Modern research shows that honeysuckle contains a variety of trace elements and chemical components necessary for the human body, as well as chlorogenic acid, luteolin and other active substances that are beneficial to the human body, which can enhance immunity, protect the liver, resist tumors, reduce inflammation, and detoxify the body. Heat, hemostasis (coagulation), hypoglycemic and lipid-lowering, etc., have good effects of anti-aging, anti-cancer, light ...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L33/105
CPCA23L2/38A23V2002/00A23V2200/332A23V2200/3262
Inventor 向福方阳春陈瑶陈娟方元平何峰彭丽吕珂
Owner HUANGGANG NORMAL UNIV
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