CN104962449A - Preparation method for papaya fruit vinegar and application thereof - Google Patents
Preparation method for papaya fruit vinegar and application thereof Download PDFInfo
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- CN104962449A CN104962449A CN201510367710.2A CN201510367710A CN104962449A CN 104962449 A CN104962449 A CN 104962449A CN 201510367710 A CN201510367710 A CN 201510367710A CN 104962449 A CN104962449 A CN 104962449A
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
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- C12J1/04—Vinegar; Preparation or purification thereof from alcohol
Abstract
The invention belongs to the field of fruit vinegar, and particularly relates to papaya fruit vinegar and a production technology and application thereof. The technology is characterized by comprising the steps of raw material selection, pulping, enzyme treatment, enzyme deactivation and juice collecting, ingredient adjustment, sterilization for standby application, preparation of a yeast seed solution, excitation of acetic bacteria and preparation of an acetic bacterium seed solution, alcoholic fermentation, acetic fermentation, fruit vinegar clarification and the like. The papaya fruit vinegar produced through the method is savoury and mellow in taste, sweet and capable of moistening mouths.
Description
Technical field
The invention belongs to fruit vinegar field, particularly relate to a kind of papaya fruit vinegar preparation method and application.
Background technology
Papaya is the tropical fruit of world-famous, and papaya belongs to perennial meat herbaceous plant
[1], have another name called newborn melon.Papaya fruit is nutritious, containing V
c, carotene, recessive flavine epoxy material, soluble fiber element, V
b1, V
b2, nicotinic acid, the various nutrient elements such as K, Ca, P, Mg, Fe.Mature fruit meat is thick, matter is yellow, taste is fresh and sweet, and band is fragrant, and underdone Chinese olive, as vegetables, can have same effect of white turnip, wax gourd etc.Papaya originates in Mexico and Central America, has now been distributed widely in America, Asia and the Africa such as Brazil, Mexico, Nigeria, Cuba, Peru, Colombia, India, Thailand, Indonesia, Ethiopia and China
country.China is introducing culture papaya from before 300 years, mainly plant in Hainan,
taiwan, Guangdong, Sichuan etc. economizes (district).The laudatory title that papaya have " the good fruit in the south of the Five Ridges ", one-tenth ripe Fructus Caricae fresh fruit is nutritious, the thick juice of meat is many, mouthfeel is fresh and sweet, has and prevents and treats the effect such as hypertension, gastritis.
The fruit listing phase of papaya concentrates, and not easily stores, cause rotting after a large amount of papaya fruit listing, cannot form industrialization processing to improve added value, the enthusiasm of impact plantation papaya and income.In order to avoid loss, traditional method is when a large amount of papaya fruit goes on the market season, its airing is become Dried Papaya to store, or as feed use, greatly reduces use value and the economic worth of papaya.How reducing the loss, efficiency utilization papaya is worth, and is the technical issues that need to address.
The exploitation of present fruit vinegar product is inherited and one of the behave of carrying forward Ancient Times in China civilization, and a new generation melts the fruit vinegar that the functions such as nutrition, seasoning and health care are integrated and has huge market potential in China.In conjunction with the abundant feature of carica papaya resources for this present situation, papaya is made fruit vinegar, just can open up new way for the deep processing of papaya, to the economic benefit improving papaya plantation with to improve the local flavor of vinegar, quality and nourishing function all significant.
Summary of the invention
In order to solve above technical problem, the invention provides a kind of papaya fruit vinegar preparation method, the papaya fruit vinegar that the present invention produces, mouthfeel is aromatic, fresh and sweet profit mouth.
Solve the preparation method of a kind of papaya fruit vinegar of above technical problem, it is characterized in that: comprise the following steps:
(1) material choice: being selected to ripe Fructus Caricae is raw material, reject rot, disease and pest and impurity;
(2) pull an oar: by papaya pulping;
(3) ferment treatment: add citric acid in papaya pulp, tune pH is 3-4, then adds the polygalacturonase 0.06-0.11% with pulp weighing scale, in the thermostat water bath of 50 ~ 55 DEG C, be incubated 1.5-2.5h;
Polygalacturonase accelerates fruit juice and filters, and promotes clarification.
(4) enzyme that goes out gets juice: be incubated in thermostat water bath by the papaya pulp after ferment treatment, temperature 85-95 DEG C, time 8-12min, refilter to obtain filtrate;
(5) composition adjustment: add white sugar in filtrate, makes soluble solid in papaya filtrate be 13-15 ° of Bix;
The TSS content of papaya self is 5 ° of Bix, only needs to make the pol of papaya wine liquid reach necessary requirement by adding white sugar.
(6) sterilization is for subsequent use: under temperature 90-98 DEG C of condition, sterilizing 15 ~ 30s, in addition the SODIUM ISOVITAMIN C 0.04-0.07% of pulp weighing scale;
(7) zymamsis: by the filtrate inoculation yeast bacterium seed liquor after sterilizing, in filtrate quality inoculum size 0.6-0.8%, leavening temperature 26-30 DEG C, fermentation time 115-125h;
Yeast seed liquor is cultivated on inclined-plane nutritional medium by yeast
preservationafter, then by inclined-plane
preservationyeast activate in potato medium slant after, picking 2 ~ 3 ring, be inoculated in the 300mL triangular flask that 100mL liquid potato substratum is housed, 30 DEG C of quiescent culture 22 ± 2h, are yeast seed liquor;
Potato substratum is conventional medium, is also liquid nutrient medium.Come according to GB
preservationyeast and acetic bacteria, inclined-plane
preservation(potato, glucose, agar, sterilized water), liquid nutrient medium (potato, glucose, sterilized water).Inclined-plane
preservationbe used to
preservationyeast and acetic bacteria, liquid nutrient medium is used to cultivate flora.
(8) acetic fermentation: by the filtrate inoculation acetic bacteria seed liquor in step (7), in filtrate quality inoculum size 12-14%, temperature 30-34 DEG C, time 70-75h, to reach acetic acid degree 4.78 ± 0.03g/100mL for fermentation ends;
Acetic acid bacteria strain be Acetobacter pasteurianus Pasteur subspecies (
acetobacter pasteurianus subsp. Pasteurianus);
(9) papaya fruit vinegar clarification: add chitosan, chitosan concentration is 4-6g/L, temperature 28-32 ° C, time 8-12h, filter.
The preparation method of a kind of papaya fruit vinegar in the prioritization scheme in the present invention, is characterized in that: comprise the following steps:
(1) material choice: being selected to ripe Fructus Caricae is raw material, reject rot, disease and pest and impurity;
(2) pull an oar: by papaya pulp pulping;
(3) ferment treatment: add citric acid in papaya pulp, adjusts pH to be 3.5, then adds the polygalacturonase of 0.08%, in the thermostat water bath of 50 ~ 55 DEG C, be incubated 2h;
(4) enzyme that goes out gets juice: be incubated in thermostat water bath by the papaya pulp after ferment treatment, temperature 90 DEG C, and time 10min, refilters to obtain filtrate;
(5) composition adjustment: add white sugar in filtrate, makes soluble solid (TSS) in papaya filtrate be 14 ° of Bix;
(6) sterilization is for subsequent use: under temperature 95 DEG C of conditions, sterilizing 15 ~ 30s, adds the SODIUM ISOVITAMIN C of 0.05%;
(7) zymamsis: by the filtrate inoculation yeast bacterium seed liquor after sterilizing, inoculum size 0.7%, leavening temperature 28 DEG C, fermentation time 120h;
(8) acetic fermentation: by the filtrate inoculation acetic bacteria seed liquor in step (7), inoculum size 13%, temperature 32.5 DEG C, time 72h;
Acetic acid bacteria strain be Acetobacter pasteurianus Pasteur subspecies (
acetobacter pasteurianus subsp. Pasteurianus);
(9) papaya fruit vinegar clarification: add chitosan, chitosan concentration is 5g/L, temperature 30 ° of C, time 10h, filter.
In described zymamsis step, alcoholic strength is 8.35 ± 0.02%, and soluble solid is 15 ° of Bix, pH is 3.5.
In described acetic fermentation step, fruit vinegar acidity is 4.78 ± 0.03g/100mL, and fermentation rate is 58.48%, and initial pH is 5.0, final PH is 4.5.
In described acetic fermentation step, acetic bacteria seed liquor preparation process is as follows:
The activation of A, acetic bacteria: put into acetic bacteria in ampulla pipe after sterilization, draw in 0.5mL sterilized water instillation ampulla pipe with aseptic liquid-transfering gun, vibrate gently, acetic bacteria is made to dissolve in suspension, bacterium liquid is transplanted on slant medium, cultivates 24 ~ 48h at 30 DEG C, through continuous 3 succeeding transfer culture, wrap, seal, preserve under 4 ~ 10 DEG C of conditions;
The preparation of B, acetic bacteria seed liquor: with transfering loop from slant medium picking 1 ~ 2 ring, be inoculated in and be equipped with in the 300mL triangular flask of 100mL basic medium, 30 DEG C, quiescent culture 24 ~ 48h, be acetic bacteria seed liquor;
The formula of described slant medium is as follows: peeled potatoes 200g, glucose 20.0g, agar 20.0g, distilled water 1000ml.
Slant medium preparation method is as follows:
By peeling potatoes stripping and slicing, add 1000ml distilled water, boil 10-20 minute.By filtered through gauze, add distilled water to 1000ml.Add glucose and agar, heating and melting, after packing, 121 DEG C of sterilizing 20min.Be poured in sterile test tube respectively in 1/3rd places and it is tiltedly put, after its cooled and solidified, namely obtaining inclined-plane.
Described papaya fruit vinegar total acidity is 4.6-4.8g/100mL, and the content of soluble solid is 6.49 ° of Bix, and the content of reducing sugar is 1.07g/100g.
The application of the fruit vinegar utilizing the preparation method in the present invention to prepare, is characterized in that: be mixed with papaya vinegar beverage, fills a prescription as follows: papaya fruit vinegar 6%, white sugar 7g, citric acid 175mg.
Advantage of the present invention is:
(1) the papaya fruit vinegar of the present invention's production, mouthfeel is aromatic, fresh and sweet profit mouth.Tradition vinegar taste is dull, nutritive value is not high, and the fruit vinegar with this brewing method, fruit being fermented and produce, the acidity of common vinegar can not only be reached, also there is the delicate fragrance of fruit, containing materials such as a large amount of mineral nutritions, VITAMIN and chlorophyll, regulating, the effect in blood pressure, reduction blood sugar, enhancing energy, raising sleep quality and antiulcer agent is more remarkable.(2) optimize the processing parameter of papaya zymamsis, determine the distinctive zymamsis parameter of papaya being different from traditional fruit vinegar and producing.Improve the utilization ratio of thalline, the productive rate of alcohol.(3) optimize papaya to dissociate the processing parameter of acetic bacteria acetic fermentation, determine unique acetic bacteria for the papaya fruit vinegar that ferments, and establish it
independentthe parameter of fermentation, adopts single factor test and orthogonal experimental design to verify.(4) papaya fruit vinegar clarification process is studied, by controlling the concentration of chitosan in fruit vinegar, time, temperature, improve the transparency of papaya ester, making it have unique color and luster.(5) by obtaining the formula of papaya vinegar beverage of specific proportioning fruit vinegar, white sugar, citric acid to the allotment of fruit vinegar flavor.(6) in addition, the research and development of papaya fruit vinegar can be saved food, and meet the general policy making seasonings with fruit for grain.
Papaya fruit vinegar finished product in the present invention is in yellow, glossy, heavy flavour of vinegar fragrance, free from extraneous odour; Total acidity is about 4.76g/100mL, and the content of soluble solid is 6.49 ° of Bix, and the content of reducing sugar is 1.07g/100g, quality conformance with standard GB2017-2003.
Accompanying drawing explanation
fig. 1for technical process in the present invention
figure
Below by way of example, the present invention is further illustrated, and yeast and other raw material are that market is bought:
Embodiment 1
A preparation method for papaya fruit vinegar, comprises the following steps:
(1) material choice: being selected to ripe Fructus Caricae is raw material, reject rot, disease and pest and impurity;
(2) pull an oar: the papaya pulp of select is put into hollander and pulls an oar;
(3) ferment treatment: adjust pH to be 3.5 with citric acid, adds the polygalacturonase of 0.08%, in the thermostat water bath of 50 ~ 55 DEG C, is incubated 2h;
(4) enzyme that goes out gets juice: the papaya fruit juice crossed through ferment treatment is incubated 10min in temperature 90 DEG C of thermostat water baths, reaches the object of the enzyme that goes out, obtain filtrate after the enzyme that goes out by filtered through gauze;
(5) composition adjustment: add white sugar in filtrate, make soluble solid (TSS) in papaya filtrate be 14 ° of Bix, the TSS content of papaya self is 5 ° of Bix, needs to make the pol of papaya wine liquid reach necessary requirement by adding white sugar;
(6) sterilization is for subsequent use: at 95 DEG C, and sterilizing 15 ~ 30s adds the SODIUM ISOVITAMIN C of 0.05%;
(7) by the filtrate inoculation yeast bacterium seed liquor after sterilizing, inoculum size 0.7%, leavening temperature 28 DEG C, fermentation time 120h;
Yeast seed liquor is cultivated on inclined-plane, yeast ground nutritional medium
preservationafter, then by inclined-plane
preservationyeast activate in potato medium slant after, picking 2 ~ 3 ring, be inoculated in the 300mL triangular flask that 100mL liquid potato substratum is housed, 30 DEG C of quiescent culture 22 ± 2h, are yeast seed liquor;
Potato substratum is conventional medium.Come according to GB
preservationyeast and acetic bacteria, inclined-plane
preservation(potato, glucose, agar, sterilized water), liquid nutrient medium (potato, glucose, sterilized water).Inclined-plane
preservationroom is used for
preservationyeast and acetic bacteria.Liquid nutrient medium is used to cultivation flora.
The preparation of yeast seed liquor: by inclined-plane
preservationyeast activate in potato medium slant after, picking 2 ~ 3 ring, be inoculated in the 300mL triangular flask that 100mL liquid potato substratum is housed, 30 DEG C of quiescent culture 22 ± 2h, are yeast seed liquor;
Potato substratum is conventional medium.Come according to GB
preservationyeast and acetic bacteria, inclined-plane
preservation(potato, glucose, agar, sterilized water), liquid nutrient medium (potato, glucose, sterilized water).Inclined-plane
preservationroom is used for
preservationyeast and acetic bacteria.Liquid nutrient medium is used to cultivation flora.
(8) by the filtrate inoculation acetic bacteria seed liquor in step (7), the processing parameter of brew papaya fruit vinegar is: initial pH5.0, temperature 32.5 DEG C, inoculum size 13%, initial wine degree 8%, final acidity reaches 4.78 ± 0.03g/100mL, and fermentation rate is 58.48%, fermentation time 72h;
The thalline of acetic bacteria be Acetobacter pasteurianus Pasteur subspecies (
acetobacter pasteurianus subsp. Pasteurianus);
The activation of acetic bacteria: clean ampulla pipe with the absorbent cotton of dipped 75% alcohol, heat its top with flame, drips a small amount of sterilized water and makes it to break to ampulla pipe top, strike down broken ampulla pipe top with file or tweezers; Draw in 0.5mL sterilized water instillation ampulla pipe with aseptic liquid-transfering gun, vibrate gently, freeze-dried vaccine is dissolved in suspension, bacterium liquid is transplanted on the slant medium prepared, and cultivate 24 ~ 48h at 30 DEG C.Through continuous 3 succeeding transfer culture, wrap, seal, be kept in the refrigerator of 4 ~ 10 DEG C; In experimentation, within every 3 months, carry out a succeeding transfer culture.
The preparation of acetic bacteria seed liquor: with transfering loop from slant medium picking 1 ~ 2 ring, be inoculated in and be equipped with in the 300mL triangular flask of 100mL basic medium, 30 DEG C, quiescent culture 24 ~ 48h, be acetic bacteria seed liquor;
(9) papaya fruit vinegar clarification: chitosan concentration is 5g/L, time 10h, temperature 30 ° of C.
Embodiment 2
Other content is as embodiment 1, and a kind of preparation method of papaya fruit vinegar, comprises the following steps:
(1) material choice: being selected to ripe Fructus Caricae is raw material, reject rot, disease and pest and impurity;
(2) pull an oar: by papaya pulp pulping;
(3) ferment treatment: add citric acid in papaya pulp, adjusts pH to be 3, then adds the polygalacturonase of 0.06%, in the thermostat water bath of 50 DEG C, be incubated 2h;
(4) enzyme that goes out gets juice: be incubated in thermostat water bath by the papaya pulp after ferment treatment, temperature 85 DEG C, and time 8min, refilters to obtain filtrate;
(5) composition adjustment: add white sugar in filtrate, makes soluble solid in papaya filtrate be 13 ° of Bix;
(6) sterilization is for subsequent use: under temperature 90 DEG C of conditions, sterilizing 15s, adds the SODIUM ISOVITAMIN C of 0.04%;
(7) zymamsis: by the filtrate inoculation yeast bacterium seed liquor after sterilizing, inoculum size 0.6%, leavening temperature 26 DEG C, fermentation time 115h;
(8) acetic fermentation: by the filtrate inoculation acetic bacteria seed liquor in step (7), inoculum size 12%, temperature 30 DEG C, time 75h;
The thalline of acetic bacteria be Acetobacter pasteurianus Pasteur subspecies (
acetobacter pasteurianus subsp. Pasteurianus),
preservationcenter: Chinese industrial microbial strains
preservationadministrative center,
preservationnumbering: 7005;
(9) papaya fruit vinegar clarification: add chitosan, chitosan concentration is 4g/L, temperature 28 ° of C, time 8h, filter.
Embodiment 3
Other content is as embodiment 1, and a kind of preparation method of papaya fruit vinegar, comprises the following steps:
(1) material choice: being selected to ripe Fructus Caricae is raw material, reject rot, disease and pest and impurity;
(2) pull an oar: by papaya pulp pulping;
(3) ferment treatment: add citric acid in papaya pulp, adjusts pH to be 4, then adds the polygalacturonase of 0.11%, in the thermostat water bath of 55 DEG C, be incubated 2h;
(4) enzyme that goes out gets juice: be incubated in thermostat water bath by the papaya pulp after ferment treatment, temperature 95 DEG C, and time 12min, refilters to obtain filtrate;
(5) composition adjustment: add white sugar in filtrate, makes soluble solid in papaya filtrate be 13 ° of Bix;
(6) sterilization is for subsequent use: under temperature 98 DEG C of conditions, sterilizing 30s, adds the SODIUM ISOVITAMIN C of 0.07%;
(7) zymamsis: by the filtrate inoculation yeast bacterium seed liquor after sterilizing, inoculum size 0.8%, leavening temperature 30 DEG C, fermentation time 125h;
(8) acetic fermentation: by the filtrate inoculation acetic bacteria seed liquor in step (7), inoculum size 14%, temperature 34 DEG C, time 70h;
The thalline of acetic bacteria is Acetobacter pasteurianus Pasteur subspecies;
(9) papaya fruit vinegar clarification: add chitosan, chitosan concentration is 6g/L, temperature 32 ° of C, time 12h, filter.
Embodiment 4
Other content is as embodiment 1, and a kind of preparation method of papaya fruit vinegar, comprises the following steps:
(1) material choice: being selected to ripe Fructus Caricae is raw material, reject rot, disease and pest and impurity;
(2) pull an oar: by papaya pulp pulping;
(3) ferment treatment: add citric acid in papaya pulp, adjusts pH to be 3.3, then adds the polygalacturonase of 0.09%, in the thermostat water bath of 50 DEG C, be incubated 2h;
(4) enzyme that goes out gets juice: be incubated in thermostat water bath by the papaya pulp after ferment treatment, temperature 88 DEG C, and time 11min, refilters to obtain filtrate;
(5) composition adjustment: add white sugar in filtrate, makes soluble solid in papaya filtrate be 14.5 ° of Bix;
(6) sterilization is for subsequent use: under temperature 93 DEG C of conditions, sterilizing 20s, adds the SODIUM ISOVITAMIN C of 0.06%;
(7) zymamsis: by the filtrate inoculation yeast bacterium seed liquor after sterilizing, inoculum size 0.65%, leavening temperature 29 DEG C, fermentation time 118h;
(8) acetic fermentation: by the filtrate inoculation acetic bacteria seed liquor in step (7), inoculum size 12.5%, temperature 33 DEG C, time 73h;
The thalline of acetic bacteria be Acetobacter pasteurianus Pasteur subspecies (
acetobacter pasteurianus subsp. Pasteurianus)
(9) papaya fruit vinegar clarification: add chitosan, chitosan concentration is 5.5g/L, temperature 31 ° of C, time 9h, filter.
Embodiment 5
Other content as embodiment 1, the formula of papaya vinegar beverage: papaya fruit vinegar is 6%, white sugar 7g, citric acid 175mg.
Test one: the optimum parameter of orthogonal test determination papaya zymamsis
Other content, as embodiment 1, according to single factor experiment, take sensory evaluation scores as index, adopts L
9(3
4) zymamsis of optimization of orthogonal test papaya, experimental factor level and the results are shown in
table 1, 2,3:
table 1experimental factor level code table
table 2the orthogonal table of papaya zymamsis
table 3orthogonal design analysis of variance table
Note: " * ", " * * " represent that difference reaches 0.05,0.01 conspicuous level, if F value > is F respectively
0.01(2,18), then mark " * * ", if F
0.01(2,18) > F value > F
0.05(2,18), then mark " * ", if F value < is F
0.05, then do not mark or be labeled as " ns ".
table 2no. 1 to 9, middle experiment is basis
table 1factor coding
in tablethe code combination of each influence factor.
Test No. 1 expression: temperature 28 DEG C, initial pH2.5, inoculum size is 0.5%, and initial papaya TTS is 13 ° of Bix
Test No. 2 expressions: temperature 28 DEG C, initial pH3.0, inoculum size is 0.6%, and initial papaya TTS is 14 ° of Bix
Test No. 3 expressions: temperature 28 DEG C, initial pH3.5, inoculum size is 0.7%, and initial papaya TTS is 15 ° of Bix
Test No. 4 expressions: temperature 30 DEG C, initial pH2.5, inoculum size is 0.6%, and initial papaya TTS is 14 ° of Bix
Test No. 5 expressions: temperature 30 DEG C, initial pH3.0, inoculum size is 0.5%, and initial papaya TTS is 13 ° of Bix
Test No. 6 expressions: temperature 30 DEG C, initial pH3.5, inoculum size is 0.7%, and initial papaya TTS is 15 ° of Bix
Test No. 7 expressions: temperature 32 DEG C, initial pH2.5, inoculum size is 0.5%, and initial papaya TTS is 15 ° of Bix
Test No. 8 expressions: temperature 32 DEG C, initial pH3.0, inoculum size is 0.7%, and initial papaya TTS is 13 ° of Bix
Test No. 9 expressions: temperature 32 DEG C, initial pH3.5, inoculum size is 0.6%, and initial papaya TTS is 14 ° of Bix
K1 123 results added, 147 results added, 168 results added, 159 results added;
K2 456 results added, 258 results added, 249 results added, 267 results added;
K3 789 results added, 369 results added, 357 results added, 348 results added.
Under R factor A under the K maximum K of subtracting minimum factor B under the K maximum K of subtracting minimum factor C under the K maximum K of subtracting minimum factor D K maximum to subtract K minimum
K1 value be exactly under each factor corresponding level be the experimental result of 1 and, K2 be exactly under each factor corresponding level be the experimental result of 2 and, R be exactly under each factor the maximum value of K subtract minimum value.
By
table 3known, initial pH (B) and inoculum size (C) impact on zymamsis show as extremely remarkable, initial TSS(D) show as significantly on the impact of zymamsis, the impact of temperature (A) Dichlorodiphenyl Acetate fermentation shows as not remarkable.Can being drawn by above analysis, strictly will control initial pH, inoculum size and initial TSS when carrying out zymamsis, to obtain higher alcoholic strength.From fermentation period, four factors are on fermentation period nothing impact in certain scope.Can draw with alcoholic strength be the best zymamsis condition of index to be A
1b
3c
3d
3, namely temperature 28 DEG C, initial pH3.5, inoculum size 0.7%, initial TSS are 15 ° of Bix.
Test two: the present invention carries out orthogonal experiment to papaya acetic fermentation
Other content, as embodiment 1, according to single factor experiment, take sensory evaluation scores as index, adopts L
9(3
4) zymamsis of optimization of orthogonal test papaya, experimental factor level and the results are shown in
table 4, 5,6.
table 4orthogonal test level of factor
table
table 5papaya wine vinegar acid-fermentation orthogonal experiments and analysis
table 6orthogonal design analysis of variance table
Note: " * ", " * * " represent that difference reaches 0.05,0.01 conspicuous level, if F value > is F respectively
0.01(2,18), then mark " * * ", if F
0.01(2,18) > F value > F
0.05(2,18), then mark " * ", if F value < is F
0.05, then do not mark or be labeled as "
ns".
table 5no. 1 to 9, middle experiment is basis
table 4factor coding
in tablethe code combination of each influence factor.
Test No. 1 expression: initial pH4.0, temperature 31 DEG C, inoculum size is 13%, and initial wine degree is 7%
Test No. 2 expressions: initial pH4.0, temperature 32.5 DEG C, inoculum size is 15%, and initial wine degree is 7.5%
Test No. 3 expressions: initial pH4.0, temperature 34 DEG C, inoculum size is 17%, and initial wine degree is 8%
Test No. 4 expressions: initial pH4.5, temperature 31 DEG C, inoculum size is 15%, and initial wine degree is 8%
Test No. 5 expressions: initial pH4.5, temperature 32.5 DEG C, inoculum size is 17%, and initial wine degree is 7%
Test No. 6 expressions: initial pH4.5, temperature 34 DEG C, inoculum size is 13%, and initial wine degree is 7.5%
Test No. 7 expressions: initial pH5.0, temperature 32.5 DEG C, inoculum size is 17%, and initial wine degree is 7.5%
Test No. 8 expressions: initial pH5.0, temperature 32 DEG C, inoculum size is 13%, and initial wine degree is 8%
Test No. 9 expressions: initial pH5.0, temperature 34 DEG C, inoculum size is 15%, and initial wine degree is 7%
as table 6shown in, showing that the biggest factor affecting the final acidity of acetic fermentation is initial alcoholic strength (R=0.83) by range analysis, is secondly inoculum size (R=0.32), pH (R=0.10), temperature (R=0.05).From fermentation period, four factors are not remarkable within the specific limits on the impact of fermentation period.Comprehensively to the analysis of final acidity and fermentation rate, determine that acetic fermentation top condition is A
1b
2c
1d
3, i.e. pH4.0, temperature 32.5 DEG C, inoculum size 13%, initial alcoholic strength 8%.
Test three: the present invention carries out orthogonal experiment to the clarification process of papaya acetic acid
Other content, as embodiment 1, according to single factor experiment, take sensory evaluation scores as index, adopts L
9(3
4) optimization of orthogonal test papaya clarification process, experimental factor level and the results are shown in
table 7, 8,9.
table 7papaya fruit vinegar clarification process orthogonal test level of factor
table
table 8papaya fruit vinegar clarification L
9(3
4) orthogonal table
table 9papaya fruit vinegar clarification orthogonal design analysis of variance table
Note: " * ", " * * " represent that difference reaches 0.05,0.01 conspicuous level, if F value > is F respectively
0.01(2,2), then mark " * * ", if F
0.01(2,2) > F value > F
0.05(2,2), then mark " * ", if F value < is F
0.05, then do not mark or be labeled as " ns ".
table 8no. 1 to 9, middle experiment is basis
table 7factor coding
in tablethe code combination of each influence factor.
Test No. 1 expression: chitosan concentration 5g/L, settling time 8h, temperature 25 DEG C, empty row
Test No. 2 expressions: chitosan concentration 5g/L, settling time 10h, temperature 30 DEG C, empty row
Test No. 3 expressions: chitosan concentration 5g/L, settling time 12h, temperature 35 DEG C, empty row
Test No. 4 expressions: chitosan concentration 6g/L, settling time 8h, temperature 30 DEG C, empty row
Test No. 5 expressions: chitosan concentration 6g/L, settling time 10h, temperature 35 DEG C, empty row
Test No. 6 expressions: chitosan concentration 6g/L, settling time 12h, temperature 25 DEG C, empty row
Test No. 7 expressions: chitosan concentration 7g/L, settling time 8h, temperature 35 DEG C, empty row
Test No. 8 expressions: chitosan concentration 7g/L, settling time 10h, temperature 25 DEG C, empty row
Test No. 9 expressions: chitosan concentration 7g/L, settling time 12h, temperature 30 DEG C, empty row
From range analysis found that (
table 9), the impact of each factor on transmittance is followed successively by from big to small: RA > RC > RB > RD, that is: chitosan concentration > temperature > time > sky row.
By
table 9known, chitosan concentration (A) and the impact of time (B) on papaya fruit vinegar transmittance show as significantly, and the impact of temperature (C) on papaya fruit vinegar transmittance shows as not remarkable.Can being drawn by above analysis, will strictly control chitosan concentration, temperature, to obtain best clarifying effect when carrying out the clarification of papaya fruit vinegar.From
figurevariation tendency can draw with transmittance be index the best clarification condition be A
1b
1c
2, namely chitosan concentration is 5.5g/L, the time is 8h, temperature is 30 DEG C.
Test four: the present invention carries out orthogonal experiment to papaya vinegar beverage formula
Other content, as embodiment 1, according to single factor experiment, take sensory evaluation scores as index, adopts L
9(3
4) optimization of orthogonal test papaya fruit vinegar seasoning formula, experimental factor level and the results are shown in
table 10,11,12.
table 10 pawpaw vinegar fruit vinegar beverage formula orthogonal test level of factor
table
table 11 papaya vinegar beverage formula test result
table 12 papaya vinegar beverage formula orthogonal design analysiss of variance table
Note: " * ", " * * " represent that difference reaches 0.05,0.01 conspicuous level, if F value > is F respectively
0.01(2,2), then mark " * * ", if F
0.01(2,2) > F value > F
0.05(2,2), then mark " * ", if F value < is F
0.05, then do not mark or be labeled as " ns ".
table 1testing 1 to No. 9 in 1 is basis
table 1the factor coding of 0
in tablethe code combination of each influence factor.
Test No. 1 expression: fruit vinegar consumption 1%, white sugar consumption 1g, Citric Acid Dosage 150mg, empty row
Test No. 2 expressions: fruit vinegar consumption 1%, white sugar consumption 2g, Citric Acid Dosage 175mg, empty row
Test No. 3 expressions: fruit vinegar consumption 1%, white sugar consumption 3g, Citric Acid Dosage 200mg, empty row
Test No. 4 expressions: fruit vinegar consumption 2%, white sugar consumption 1g, Citric Acid Dosage 200mg, empty row
Test No. 5 expressions: fruit vinegar consumption 2%, white sugar consumption 2g, Citric Acid Dosage 150mg, empty row
Test No. 6 expressions: fruit vinegar consumption 2%, white sugar consumption 3g, Citric Acid Dosage 175mg, empty row
Test No. 7 expressions: fruit vinegar consumption 3%, white sugar consumption 1g, Citric Acid Dosage 175mg, empty row
Test No. 8 expressions: fruit vinegar consumption 3%, white sugar consumption 2g, Citric Acid Dosage 200mg, empty row
Test No. 9 expressions: fruit vinegar consumption 3%, white sugar consumption 3g, Citric Acid Dosage 150mg, empty row
By
table 1the orthogonal experiments range analysis of 2 is known, RA > RC > RB > RD, each factor on the primary and secondary order that sense organ value affects is: papaya fruit vinegar > citric acid > white sugar > sky row.
By
table 12 is known, and papaya fruit vinegar consumption (A), white sugar addition (B) and the sense organ flavor effect of citric acid addition (C) to papaya vinegar beverage all show as extremely remarkable.Its optimum formula is A
3b
1c
2, namely papaya fruit vinegar be 6%, white sugar 7g, citric acid 175mg.
Claims (8)
1. a preparation method for papaya fruit vinegar, is characterized in that: comprise the following steps:
(1) material choice: being selected to ripe Fructus Caricae is raw material, reject rot, disease and pest and impurity;
(2) pull an oar: by papaya pulping;
(3) ferment treatment: add citric acid in papaya pulp, tune pH is 3-4, then adds the polygalacturonase 0.06-0.11% with pulp weighing scale, in the thermostat water bath of 50 ~ 55 DEG C, be incubated 1.5-2.5h;
(4) enzyme that goes out gets juice: be incubated in thermostat water bath by the papaya pulp after ferment treatment, temperature 85-95 DEG C, time 8-12min, refilter to obtain filtrate;
(5) composition adjustment: add white sugar in filtrate, makes soluble solid in papaya filtrate be 13-15 ° of Bix;
(6) sterilization is for subsequent use: under temperature 90-98 DEG C of condition, sterilizing 15 ~ 30s, in addition the SODIUM ISOVITAMIN C 0.04-0.07% of the quality meter of filtrate;
(7) zymamsis: by the filtrate inoculation yeast bacterium seed liquor after sterilizing, in the quality inoculum size 0.6-0.8% of filtrate, leavening temperature 26-30 DEG C, fermentation time 115-125h;
(8) acetic fermentation: by the filtrate inoculation acetic bacteria seed liquor in step (7), in fermented liquid inoculum size 12-14%, temperature 30-34 DEG C, fermentation 70-75h;
The thalline of acetic bacteria be Acetobacter pasteurianus Pasteur subspecies (
acetobacter pasteurianus subsp. Pasteurianus);
(9) papaya fruit vinegar clarification: add chitosan, chitosan concentration is 4-6g/L, temperature 28-32 ° C, time 8-12h, filter.
2. the preparation method of a kind of papaya fruit vinegar according to claim 1, is characterized in that: comprise the following steps:
(1) material choice: being selected to ripe Fructus Caricae is raw material, reject rot, disease and pest and impurity;
(2) pull an oar: by papaya pulp pulping;
(3) ferment treatment: add citric acid in papaya pulp, adjusts pH to be 3.5, then adds the polygalacturonase of 0.08%, in the thermostat water bath of 50 ~ 55 DEG C, be incubated 2h;
(4) enzyme that goes out gets juice: be incubated in thermostat water bath by the papaya pulp after ferment treatment, temperature 90 DEG C, and time 10min, refilters to obtain filtrate;
(5) composition adjustment: add white sugar in filtrate, makes soluble solid in papaya filtrate be 14 ° of Bix;
(6) sterilization is for subsequent use: under temperature 95 DEG C of conditions, sterilizing 15 ~ 30s, adds the SODIUM ISOVITAMIN C of 0.05%;
(7) zymamsis: by the filtrate inoculation yeast bacterium seed liquor after sterilizing, inoculum size 0.7%, leavening temperature 28 DEG C, fermentation time 120h;
(8) acetic fermentation: by the filtrate inoculation acetic bacteria seed liquor in step (7), inoculum size 13%, temperature 32.5 DEG C, fermentation 72h;
Acetic bacteria be Acetobacter pasteurianus Pasteur subspecies (
acetobacter pasteurianus subsp. Pasteurianus);
(9) papaya fruit vinegar clarification: add chitosan, chitosan concentration is 5g/L, temperature 30 ° of C, time 10h, filter.
3. the preparation method of a kind of papaya fruit vinegar according to claim 1 and 2, is characterized in that: in described zymamsis step, alcoholic strength is 8.35 ± 0.02%, soluble solid is 15 ° of Bix, pH is 3.5.
4. the preparation method of a kind of papaya fruit vinegar according to claim 1 and 2, it is characterized in that: in described acetic fermentation step, fruit vinegar acidity is 4.78 ± 0.03g/100mL, fermentation rate is 58.48%, and initial pH is 5.0, final PH is 4.5.
5. the preparation method of a kind of papaya fruit vinegar according to claim 1 and 2, is characterized in that: in described acetic fermentation step, acetic bacteria seed liquor preparation process is as follows:
The activation of A, acetic bacteria: put into acetic bacteria in ampulla pipe after sterilization, draw in 0.5mL sterilized water instillation ampulla pipe with aseptic liquid-transfering gun, vibrate gently, acetic bacteria is made to dissolve in suspension, bacterium liquid is transplanted on slant medium, cultivates 24 ~ 48h at 30 DEG C, through continuous 3 succeeding transfer culture, wrap, seal, preserve under 4 ~ 10 DEG C of conditions;
The preparation of B, acetic bacteria seed liquor: with transfering loop from slant medium picking 1 ~ 2 ring, be inoculated in and be equipped with in the 300mL triangular flask of 100mL basic medium, 30 DEG C, quiescent culture 24 ~ 48h, be acetic bacteria seed liquor.
6. the preparation method of a kind of papaya fruit vinegar according to claim 5, is characterized in that: described inclined-plane nutritional medium formula is as follows: peeled potatoes 200g, glucose 20.0g, agar 20.0g, distilled water 1000ml.
7. the preparation method of a kind of papaya fruit vinegar according to claim 1, is characterized in that: described papaya fruit vinegar total acidity is 4.6-4.8g/100mL, and the content of soluble solid is 6.49 ° of Bix, and the content of reducing sugar is 1.07g/100g.
8. the application of the fruit vinegar utilizing a kind of papaya fruit vinegar method described in claim 1 or 2 to prepare, is characterized in that: be mixed with papaya vinegar beverage, fills a prescription as follows: containing papaya fruit vinegar 6% in every 100ml, white sugar 7g, citric acid 175mg.
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| CN106010924A (en) * | 2016-07-28 | 2016-10-12 | 莫丽婷 | Papaya vinegar and preparation technique thereof |
| CN112592797A (en) * | 2020-12-17 | 2021-04-02 | 重庆邮电大学 | Podocarpus macrophyllus fruit vinegar and preparation method thereof |
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| CN112592797A (en) * | 2020-12-17 | 2021-04-02 | 重庆邮电大学 | Podocarpus macrophyllus fruit vinegar and preparation method thereof |
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