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VeröffentlichungsnummerCN104962449 A
PublikationstypAnmeldung
AnmeldenummerCN 201510367710
Veröffentlichungsdatum7. Okt. 2015
Eingetragen29. Juni 2015
Prioritätsdatum29. Juni 2015
Auch veröffentlicht unterCN104962449B
Veröffentlichungsnummer201510367710.2, CN 104962449 A, CN 104962449A, CN 201510367710, CN-A-104962449, CN104962449 A, CN104962449A, CN201510367710, CN201510367710.2
Erfinder秦文, 陈琴媛, 兰维杰, 张清, 林德荣, 刘耀文, 陈洪
Antragsteller四川农业大学
Zitat exportierenBiBTeX, EndNote, RefMan
Externe Links:  SIPO, Espacenet
Preparation method for papaya fruit vinegar and application thereof
CN 104962449 A
Zusammenfassung
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.
Ansprüche(8)  übersetzt aus folgender Sprache: Chinesisch
1. 一种番木瓜果醋的制备方法,其特征在于:包括以下步骤: (1) 原料选择:选取成熟番木瓜为原料,剔除腐烂、病虫害及杂质; (2) 打浆:将番木瓜打成浆; (3) 酶处理:在番木瓜果浆中加入柠檬酸,调pH为3-4,再加入以果浆重量计的果胶酶0. 06-0. 11%,在50~55°C的恒温水浴锅中保温I. 5-2. 5h; (4) 灭酶取汁:将酶处理后的番木瓜果浆在恒温水浴锅中保温,温度85-95°C,时间8-12min,再过滤得滤液; (5) 成分调整:在滤液中加入白砂糖,使番木瓜滤液中可溶性固形物为13-15° Bix ; (6) 杀菌备用:在温度90-98°C条件下,灭菌15~30s,加以滤液的质量计的异抗坏血酸钠0• 04-0. 07%; (7) 酒精发酵:将灭菌后的滤液接种酵母菌种子液,以滤液的质量计接种量0.6-0.8%,发酵温度26-30°〇,发酵时间115-12511; (8) 醋酸发酵:将步骤(7)中的滤液接种醋酸菌种子液,以发酵液计接种量12-14%,温度30-34°C,发酵70-75h; 醋酸菌的菌体为巴氏醋酸杆菌巴氏亚种ter 仰办沙. Pasteurianus'); (9) 番木瓜果醋澄清:加入壳聚糖,壳聚糖浓度为4-6g/L,温度28-32° C,时间8-12h, 过滤即成。 1. A method for preparing papaya fruit vinegar, which is characterized by: comprising the steps of: (1) raw material selection: Choose ripe papaya as raw materials, excluding rot, pest and impurities; (2) beating: the papaya fight slurry; (3) enzyme treatment: addition of citric acid in the papaya fruit pulp, adjusted to pH 3-4, then added to the pulp weight pectinase 0. 06-0 11%, at 50 ~. . 55 ° C constant temperature water bath holding I. 5-2 5h; (4) enzyme inactivation juice: the papaya pulp after enzyme treatment incubated in a constant temperature water bath temperature of 85-95 ° C, time 8-12min, then filtered to give the filtrate; (5) to adjust the ingredients: white sugar was added to the filtrate to make the filtrate soluble solids papaya 13-15 ° Bix; (6) spare sterilization: at a temperature of 90-98 ° C under conditions of sterilization 15 ~ 30s, to gauge the quality of the filtrate sodium erythorbate 0 • 04-0 07%; (7) Alcoholic fermentation: the filtrate was inoculated with yeast seed after sterilization, to gauge the quality of the filtrate 0.6-0.8% inoculation amount, fermentation temperature 26-30 ° billion, fermentation time 115-12511; (8) acetic fermentation: the step (7) of the filtrate was inoculated with acetic acid bacteria child to count broth inoculum 12-14 %, temperature 30-34 ° C, fermentation 70-75h; acetic acid bacterium Acetobacter cells Pap Pap subspecies ter Yang do sand Pasteurianus'); (9) papaya fruit vinegar clarification: Join chitosan sugar, chitosan concentration of 4-6g / L, temperature of 28-32 ° C, time 8-12h, filtered Serve.
2. 根据权利要求1所述的一种番木瓜果醋的制备方法,其特征在于:包括以下步骤: (1) 原料选择:选取成熟番木瓜为原料,剔除腐烂、病虫害及杂质; (2) 打浆:将番木瓜果肉打成浆; (3) 酶处理:在番木瓜果浆中加入柠檬酸,调pH为3. 5,再加入0. 08%的果胶酶,在50~ 55°C的恒温水浴锅中保温2h; (4) 灭酶取汁:将酶处理后的番木瓜果浆在恒温水浴锅中保温,温度90°C,时间lOmin, 再过滤得滤液; (5) 成分调整:在滤液中加入白砂糖,使番木瓜滤液中可溶性固形物为14° Bix ; (6) 杀菌备用:在温度95°C条件下,灭菌15~30s,加0. 05%的异抗坏血酸钠; (7) 酒精发酵:将灭菌后的滤液接种酵母菌种子液,接种量0. 7%,发酵温度28°C,发酵时间120h; (8) 醋酸发酵:将步骤(7)中的滤液接种醋酸菌种子液,接种量13%,温度32. 5°C,发酵72h; 醋酸菌为巴氏醋酸杆菌巴氏亚种(也<9(0知(^6?/'/7<35^(9«/'/ <3/7^5 5^577.Pasteurianus'); (9) 番木瓜果醋澄清:加入壳聚糖,壳聚糖浓度为5g/L,温度30° C,时间10h,过滤即成。 2. The method for preparing a papaya fruit vinegar according to claim 1, characterized in that: comprising the steps of: (1) raw material selection: Choose ripe papaya as raw materials, excluding rot, pest and impurities; (2 ) beating: the papaya pulp beaten pulp; (3) enzyme treatment: the addition of citric acid in papaya pulp, adjusted to pH 3.5, added 0.08% pectinase at 50 to 55 ° C constant temperature water bath heat 2h; (4) enzyme inactivation juice: the papaya pulp after enzyme treatment incubated in a constant temperature water bath temperature of 90 ° C, time lOmin, then filtered to give the filtrate; (5 ) to adjust the ingredients: sugar added to the filtrate to make the filtrate soluble solids papaya is 14 ° Bix; (6) spare sterilization: at a temperature of 95 ° C conditions, sterilization 15 ~ 30s, plus 0.05% of sodium erythorbate; (7) Alcoholic fermentation: the filtrate was inoculated with yeast seed after sterilization, inoculation amount 0.7%, fermentation temperature 28 ° C, fermentation time 120h; (8) acetic fermentation: the step (7) the filtrate was inoculated with sub-acetic acid bacteria, inoculation amount of 13%, a temperature of 32. 5 ° C, fermentation 72h;? acetic acid bacteria Acetobacter Pap Pap subspecies (also <9 (0 known (^ 6 / '/ 7 <35 ^ (9 «/ '/ <3/7 ^ 5 5 ^ 577.Pasteurianus'); (9) papaya vinegar clarification: Add chitosan, concentration of 5g / L, a temperature of 30 ° C, time 10h, filtered Serve.
3. 根据权利要求1或2所述的一种番木瓜果醋的制备方法,其特征在于:所述酒精发酵步骤中酒精度为8. 35±0. 02%,可溶性固形物为15° Bix,pH为3. 5。 3. A method for producing papaya vinegar 1 or 2 of the preceding claims, wherein: the alcoholic fermentation step alcohol was 8. 35 ± 0 02%, soluble solids of 15 °. Bix, pH of 3.5.
4. 根据权利要求1或2所述的一种番木瓜果醋的制备方法,其特征在于:所述醋酸发酵步骤中果醋酸度为4. 78 ± 0. 03g/100mL,发酵率为58. 48%,初始pH为5. 0、最终PH为4. 5。 4. A method for preparing a papaya vinegar 1 or 2 of the preceding claims, wherein: the acetic acid fermentation step acidity of vinegar 4. 78 ± 0. 03g / 100mL, the fermentation was 58 48% and an initial pH of 5.0, the final pH of 4.5.
5. 根据权利要求1或2所述的一种番木瓜果醋的制备方法,其特征在于:所述醋酸发酵步骤中醋酸菌种子液制备步骤如下: A、醋酸菌的活化:消毒后安瓶管中放入醋酸菌,用无菌移液枪吸取0. 5mL无菌水滴入安瓶管内,轻轻振荡,使醋酸菌溶解呈悬浮状,将菌液移植于斜面培养基上,30°C下培养24~48h,经过连续3次继代培养,包好、封口,4~10°C条件下保存; B、醋酸菌种子液的制备:用接种环从斜面培养基挑取1~2环,接种于装有IOOmL基础培养基的300mL三角瓶中,30°C、静置培养24~48h,即为醋酸菌种子液。 5. A method for preparing a papaya vinegar 1 or 2 of the preceding claims, characterized in that: said acetic acid bacteria fermentation step son was prepared as follows: activation A, acetic acid bacteria: An after disinfection bottle tube placed acetic acid bacteria with a sterile pipette to draw 0. 5mL ampoule of sterile water droplets into the tube and gently shaken to dissolve acetic acid bacteria in suspension, will be transplanted into the broth slant medium, 30 ° C cultured 24 ~ 48h, after three consecutive subcultures, wrap, sealing, 4 ~ 10 ° C under conditions of preservation; B, sub-species producing acetic acid solution: use inoculation loop from a slant medium 1-2 ring, inoculated in medium containing IOOmL basis 300mL flask, 30 ° C, static culture 24 ~ 48h, acetic acid bacteria is child fluid.
6. 根据权利要求5所述的一种番木瓜果醋的制备方法,其特征在于:所述斜面营养培养基配方如下:去皮马铃薯200g,葡萄糖20. 0g,琼脂20. 0g,蒸馏水1000 ml。 6. A method of preparing a papaya vinegar according to claim 5, wherein: said slant nutrient medium having the following formulation: Peeled potato 200g, dextrose 20. 0g, agar 20. 0g, distilled water 1000 ml.
7. 根据权利要求1所述的一种番木瓜果醋的制备方法,其特征在于:所述的番木瓜果醋总酸度为4. 6-4. 8g/100mL,可溶性固形物的含量为6.49° Bix,还原糖的含量为I.07g/100g〇 7. A method for preparing a papaya fruit vinegar according to claim 1, characterized in that: the papaya fruit vinegar total acidity 4. 6-4 8g / 100mL, soluble solids content to 6.49 ° Bix, reducing sugar content I.07g / 100g〇
8. 利用权利要求1或2所述的一种番木瓜果醋方法制备的果醋的应用,其特征在于: 配制成番木瓜果醋饮料,配方如下:每100mL中含番木瓜果醋6%,白砂糖7g,柠檬酸175mg。 8. The use of a papaya fruit vinegar method of claim 1 or 2, wherein the vinegar application preparation, characterized in that: the preparation of a papaya fruit vinegar beverages, formulated as follows: Each 100mL contains papaya 6% vinegar, sugar 7g, citrate 175mg.
Beschreibung  übersetzt aus folgender Sprache: Chinesisch
一种番木瓜果醋的制备方法及应用 Preparation method and application of papaya fruit vinegar

技术领域 TECHNICAL FIELD

[0001] 本发明属于果醋领域,尤其涉及一种番木瓜果醋制备方法及应用。 [0001] The present invention belongs to the field of vinegar, vinegar in particular to a preparation method and application papaya.

[0002] [0002]

背景技术 Background technique

[0003] 番木瓜是世界有名的热带水果,番木瓜属于多年生肉质草本植物[1],又名乳瓜。 [0003] Papaya is a world famous tropical fruits, papaya succulent perennial herb belonging to [1], also known as milk melon. 番木瓜果实营养丰富,含有V。 Papaya fruit nutritious, containing V. 、胡萝卜素、隐性黄素环氧物、可溶纤维素、VB1、VB2、尼克酸、K、Ca、 P、Mg、Fe等多种营养元素。 , A variety of nutrients carotene, hidden flavin epoxy soluble cellulose, VB1, VB2, niacin, K, Ca, P, Mg, Fe and the like. 成熟果实肉厚、质黄、味道清甜带香,未熟青果作为蔬菜,可有白萝卜、冬瓜等之同样功效。 Ripe fruit flesh, yellow quality, taste sweet with incense, immature fruit as a vegetable, the white radish, melon, etc. The same effects. 番木瓜原产于墨西哥和中美洲,现已广泛分布于巴西、墨西哥、 尼日利亚、古巴、秘鲁、哥伦比亚、印度、泰国、印度尼西亚、埃塞俄比亚及中国等美洲、亚洲和非洲国家。 Papaya is native to Mexico and Central America, it is now widely distributed in Brazil, Mexico, Nigeria, Cuba, Peru, Colombia, India, Thailand, Indonesia, Ethiopia and China, the Americas, Asia and Africa. 我国从300年前开始引种栽培番木瓜,主要种植于海南、台湾、广东、四川等省(区)。 300 years ago our country from the introduction and cultivation of papaya, grown mainly in Hainan, Taiwan, Guangdong, Sichuan and other provinces (regions). 番木瓜素有"岭南佳果"的美称,成熟番木瓜鲜果营养丰富、肉厚汁多、口感清甜,具有防治高血压、胃炎等功效。 Papaya is known as "Lingnan good fruit" reputation, ripe papaya fruit nutritious, juicy flesh, sweet taste, with the prevention and treatment of high blood pressure, gastritis and other effects.

[0004] 番木瓜的果实上市期集中,大量番木瓜果实上市后不易贮存,导致腐烂,无法形成产业化加工以提高附加值,影响种植番木瓜的积极性和收益。 [0004] Listed Papaya fruit concentration, difficult to store a large number of papaya fruit market, leading to decay, can not form the industrialization process in order to increase the added value of the positive impact of planting papaya and profitability. 为了避免损失,传统做法是当大量番木瓜果实上市季节,将其晾晒成番木瓜干来贮存,或作为饲料用,大大降低了番木瓜的使用价值和经济价值。 To avoid losses, the traditional approach is when a large papaya fruit market season, which was dry to dry papaya into storage, or as a feed, greatly reducing the value and economic value of the papaya. 如何减少损失,高效利用番木瓜价值,是需要解决的技术问题。 How to reduce losses, the value of efficient use of papaya, is the technical problem to be solved.

[0005] 现在果醋产品的开发是继承和弘扬我国古代文明的举措之一,新一代融营养、调味和保健等功能为一体的果醋在中国具有巨大的市场潜力。 [0005] Now the development of vinegar products is one of the measures to inherit and carry forward China's ancient civilization, a new generation of financial nutrition, flavor and health care, and other functions as one of the vinegar has a huge market potential in China. 针对这一现状并结合番木瓜资源丰富的特点,将番木瓜制成果醋,就能为番木瓜的深加工开辟新途径,对提高番木瓜种植的经济效益和改善食醋的风味、品质及保健功能都有重要意义。 For this situation combined with the characteristics of the resource-rich papaya, vinegar made from the papaya, papaya deep processing will be able to open up new ways to improve economic efficiency and improved planting papaya vinegar flavor, quality and health claims It is important.

[0006] [0006]

发明内容 SUMMARY

[0007] 为了解决以上技术问题,本发明提供一种番木瓜果醋制备方法,本发明生产的番木瓜果醋,口感香醇,清甜润口。 [0007] In order to solve the above problems, the present invention provides a papaya fruit vinegar preparation method of the present invention, the production of papaya fruit vinegar, taste mellow, sweet mouth clean.

[0008] 解决以上技术问题的一种番木瓜果醋的制备方法,其特征在于:包括以下步骤: (1) 原料选择:选取成熟番木瓜为原料,剔除腐烂、病虫害及杂质; (2) 打浆:将番木瓜打成浆; (3) 酶处理:在番木瓜果浆中加入柠檬酸,调pH为3-4,再加入以果浆重量计的果胶酶0. 06-0. 11%,在50~55°C的恒温水浴锅中保温1. 5-2. 5h; 果胶酶加速果汁过滤,促进澄清。 [0008] to solve the above technical problem of preparing a papaya fruit vinegar, which is characterized by: comprising the steps of: (1) raw material selection: Choose ripe papaya as raw materials, excluding rot, pest and impurities; (2) beating: the labeled papaya pulp; (3) enzyme treatment: the addition of citric acid in papaya pulp, adjusted to pH 3-4, then added to the pulp weight pectinase 0. 06-0. 11% at 50 ~ 55 ° C constant temperature water bath insulation 1. 5-2 5h;. accelerated pectinase juice filtration, promoting clarification.

[0009] (4)灭酶取汁:将酶处理后的番木瓜果浆在恒温水浴锅中保温,温度85-95°C,时间8-12min,再过滤得滤液; (5)成分调整:在滤液中加入白砂糖,使番木瓜滤液中可溶性固形物为13-15°Bix; 番木瓜自身的TSS含量为5°Bix,只需要通过添加白砂糖使番木瓜酒液的糖度达到所需要求。 [0009] (4) enzyme inactivation juice: The papaya pulp after enzyme treatment incubated in a constant temperature water bath temperature of 85-95 ° C, time 8-12min, then filtered to give the filtrate; (5) component adjustment : white sugar was added to the filtrate to make the filtrate soluble solids papaya 13-15 ° Bix; papaya own TSS content of 5 ° Bix, just add sugar to make wine papaya sugar content desired Claim.

[0010] (6)杀菌备用:在温度90-98°C条件下,灭菌15~30s,加以果浆重量计的异抗坏血酸钠〇• 04-0. 07%; (7)酒精发酵:将灭菌后的滤液接种酵母菌种子液,以滤液质量计接种量0. 6-0. 8%, 发酵温度26-30°C,发酵时间115-125h; 酵母菌种子液是将酵母菌在斜面营养培养基上培养保藏后,再在将斜面保藏的酵母菌在土豆培养基斜面上活化后,挑取2~3环,接种于装有100mL液体土豆培养基的300mL三角瓶中,30°C静置培养22±2h,即为酵母菌种子液; 土豆培养基是常规培养基,也为液体培养基。 [0010] (6) Spare sterilization: at a temperature of 90-98 ° C conditions, sterilization 15 ~ 30s, to pulp weight sodium erythorbate billion • 04-0 07%; (7) Alcoholic fermentation: the the sterilized filtrate was inoculated seed yeast to the filtrate mass inoculation 6-0 0. 8%, fermentation temperature 26-30 ° C, fermentation time 115-125h;. liquid seed yeast is a yeast in the ramp after incubation deposited on the nutrient medium, and then, after the activation of yeast deposited slant on potato medium slant, pick 2 or 3 rings, potato inoculated in a liquid medium containing 100mL 300mL flask, 30 ° C stationary culture 22 ± 2h, that is, liquid seed yeast; potato culture medium is conventional medium, but also for the liquid medium. 是按照国标来保藏酵母菌和醋酸菌,斜面保藏(马铃薯,葡萄糖,琼脂,无菌水),液体培养基(马铃薯,葡萄糖,无菌水)。 It is deposited in accordance with the national standard to acetic acid bacteria and yeast, slant preservation (potato, dextrose, agar, sterile water), liquid medium (potato, dextrose, sterile water). 斜面保藏是用来保藏酵母菌和醋酸菌的,液体培养基是用来培养菌群的。 Bevel deposition is used to deposit yeasts and acetic acid bacteria, the liquid medium is used to develop flora.

[0011] (8)醋酸发酵:将步骤(7)中的滤液接种醋酸菌种子液,以滤液质量计接种量12-14%,温度30-34°C,时间70-75h,以达到醋酸度4. 78±0. 03g/100mL为发酵结束; 醋酸菌种为巴氏醋酸杆菌巴氏亚种defoAacter 仰办沙. Pasteurianus'); (9)番木瓜果醋澄清:加入壳聚糖,壳聚糖浓度为4-6g/L,温度28-32°C,时间8-12h, 过滤即成。 [0011] (8) acetic fermentation: the step (7) of acetic acid bacteria inoculated sub liquid filtrate to the filtrate mass inoculation 12-14%, temperature 30-34 ° C, time 70-75h, in order to achieve the degree of acetic acid . 4. 78 ± 0 03g / 100mL fermentation end; acetic acid bacteria Acetobacter Pap Pap subspecies defoAacter Yang do sand Pasteurianus'); (9) papaya fruit vinegar clarification: Join chitosan shell glycan concentration of 4-6g / L, the temperature of 28-32 ° C, time 8-12h, filtered Serve.

[0012] 本发明中的优化方案中的一种番木瓜果醋的制备方法,其特征在于:包括以下步骤: (1) 原料选择:选取成熟番木瓜为原料,剔除腐烂、病虫害及杂质; (2) 打浆:将番木瓜果肉打成浆; (3) 酶处理:在番木瓜果浆中加入柠檬酸,调pH为3. 5,再加入0. 08%的果胶酶,在50~ 55°C的恒温水浴锅中保温2h; (4) 灭酶取汁:将酶处理后的番木瓜果浆在恒温水浴锅中保温,温度90°C,时间lOmin, 再过滤得滤液; (5) 成分调整:在滤液中加入白砂糖,使番木瓜滤液中可溶性固形物(TSS)为14°Bix; (6) 杀菌备用:在温度95°C条件下,灭菌15~30s,加0. 05%的异抗坏血酸钠; (7) 酒精发酵:将灭菌后的滤液接种酵母菌种子液,接种量0. 7%,发酵温度28°C,发酵时间120h; (8) 醋酸发酵:将步骤(7)中的滤液接种醋酸菌种子液,接种量13%,温度32. 5°C,时间72h; 醋酸菌种为巴氏醋酸杆菌巴氏亚种defoAacter 仰办沙. Pasteurianus'); (9) 番木瓜果醋澄清:加入壳聚糖,壳聚糖浓度为5g/L,温度30°C,时间10h,过滤即成。 [0012] The present invention is optimization of preparing a papaya fruit vinegar, which is characterized by: comprising the steps of: (1) raw material selection: Choose ripe papaya as raw materials, excluding rot, pest and impurities; (2) beating: the papaya pulp beaten pulp; (3) enzyme treatment: the addition of citric acid in papaya pulp, adjusted to pH 3.5, added 0.08% pectinase at 50 ~ 55 ° C constant temperature water bath heat 2h; (4) enzyme inactivation juice: the papaya pulp after enzyme treatment incubated in a constant temperature water bath temperature of 90 ° C, time lOmin, and then filtered to obtain filtrate; (5) adjust the components: white sugar was added to the filtrate to make the filtrate papaya soluble solids (TSS) is 14 ° Bix; (6) spare sterilization: at a temperature of 95 ° C conditions, sterilization 15 ~ 30s, plus 0.05% sodium erythorbate; (7) Alcoholic fermentation: the filtrate was inoculated with yeast seed after sterilization, inoculation amount 0.7%, fermentation temperature 28 ° C, fermentation time 120h; (8) acetic fermentation: the step (7) of acetic acid bacteria inoculated sub liquid filtrate, 13% inoculation amount, temperature 32. 5 ° C, time 72h; acetic acid bacteria Acetobacter Pap Pap subspecies defoAacter Yang do sand Pasteurianus').; (9) papaya fruit vinegar clarification: Add chitosan, concentration of 5g / L, temperature 30 ° C, time 10h, filtered Serve.

[0013]所述酒精发酵步骤中酒精度为8.35±0.02%,可溶性固形物为15°Bix,pH为3. 5〇 [0013] The alcohol fermentation step alcohol was 8.35 ± 0.02%, soluble solids 15 ° Bix, pH of 3. 5〇

[0014]所述醋酸发酵步骤中果醋酸度为4. 78±0. 03g/100mL,发酵率为58. 48%,初始pH 为5.0、最终PH为4. 5。 [0014] The acetic acid fermentation step acidity of vinegar 4. 78 ± 0. 03g / 100mL, the fermentation rate was 58.48%, initial pH of 5.0, the final PH is 4.5.

[0015] 所述醋酸发酵步骤中醋酸菌种子液制备步骤如下: A、醋酸菌的活化:消毒后安瓶管中放入醋酸菌,用无菌移液枪吸取0. 5mL无菌水滴入安瓶管内,轻轻振荡,使醋酸菌溶解呈悬浮状,将菌液移植于斜面培养基上,30°C下培养24~48h,经过连续3次继代培养,包好、封口,4~10°C条件下保存; B、醋酸菌种子液的制备:用接种环从斜面培养基挑取1~2环,接种于装有100mL基础培养基的300mL三角瓶中,30°C、静置培养24~48h,即为醋酸菌种子液; 所述斜面培养基的配方如下:去皮马铃薯200g,葡萄糖20. 0g,琼脂20. 0g,蒸馏水1000ml〇 [0015] The acetic acid fermentation step strain seed was prepared as follows: activation of A, acetic acid bacteria: sterilized ampoule tube was placed acetic acid bacteria with a sterile pipette 0. 5mL sterile water droplets absorb into security inner tube bottle gently shaken to dissolve acetic acid bacteria in suspension, will be transplanted into the broth slant medium, 30 ° C cultured 24 ~ 48h, after three consecutive subcultures, wrap, sealing, 4-10 under conditions of preservation ° C; Preparation B, the sub-solution of acetic acid bacteria: with inoculation loop from 1 to 2 ring slant medium, was inoculated into the basal media containing 100mL 300mL flask, 30 ° C, stationary culture 24 ~ 48h, acetic acid bacteria is sub liquid; formulation of the slant medium as follows: peeled potatoes 200g, dextrose 20. 0g, agar 20. 0g, distilled water 1000ml〇

[0016] 斜面培养基制备方法如下: 将马铃薯去皮切块,加l〇〇〇ml蒸馏水,煮沸10-20分钟。 [0016] slant medium was prepared as follows: peeled and diced potatoes, add l〇〇〇ml distilled water, boil for 10-20 minutes. 用纱布过滤,补加蒸馏水至1000ml。 With gauze filter, supplemented with distilled water to 1000ml. 加入葡萄糖和琼脂,加热融化,分装后,121°C灭菌20min。 Dextrose agar was added and heated to melt, after repackaging, 121 ° C sterilization 20min. 分别在无菌试管中倾注到于三分之一处并将其斜放,待其冷却凝固后即得到斜面。 It was poured into a sterile test tube and in the third of the diagonal until it cools after solidification to obtain slope.

[0017] 所述的番木瓜果醋总酸度为4. 6-4. 8g/100mL,可溶性固形物的含量为6. 49°Bix,还原糖的含量为1. 07g/100g。 [0017] The papaya fruit vinegar total acidity 4. 6-4. 8g / 100mL, soluble solids content of 6. 49 ° Bix, reducing sugar content of 1. 07g / 100g.

[0018] 利用本发明中的制备方法制备出的果醋的应用,其特征在于:配制成番木瓜果醋饮料,配方如下:番木瓜果醋6%,白砂糖7g,柠檬酸175mg。 [0018] With the present invention is prepared by a method of application of vinegar, characterized in that: the preparation of a papaya fruit vinegar beverages, formulated as follows: 6% papaya vinegar, sugar 7g, citrate 175mg.

[0019]本发明的优点是: (1)本发明生产的番木瓜果醋,口感香醇,清甜润口。 [0019] Advantages of the present invention are: (1) the present invention is produced by papaya fruit vinegar, taste mellow, sweet mouth clean. 传统食醋口味单调、营养价值不高,而用本酿造方法对水果进行发酵而生产的果醋,不仅能够达到普通食醋的酸度,还具有水果的清香,含有大量的矿质营养、维生素以及叶绿素等物质,在调节血压、降低血糖、增强精力、提高睡眠质量以及抗溃疡方面的功效比较显著。 Monotonous traditional vinegar taste, nutritional value is not high, but with this method of brewing and fermentation of fruit vinegar production, not only to achieve the common vinegar acidity, also has fruit fragrance, rich in mineral nutrients, vitamins and chlorophyll other substances, in the regulation of blood pressure, lower blood sugar, increase energy and improve the quality of sleep as well as aspects of the anti-ulcer effect more significant. (2)优化了番木瓜酒精发酵的工艺参数,确定了区别于传统的果醋生产的番木瓜特有的酒精发酵参数。 (2) to optimize the process parameters papaya alcoholic fermentation, identified different from the traditional vinegar production of papaya specific alcoholic fermentation parameters. 提高了菌体的利用率,已经酒精的产率。 Improve the utilization of microbial cells, it has alcohol yield. (3)优化了番木瓜游离醋酸菌醋酸发酵的工艺参数,确定了独特的用于发酵番木瓜果醋的醋酸菌,并且确立了其独立发酵的参数,采用单因素和正交试验设计进行验证。 (3) optimize the papaya free acetic acid bacteria acetic fermentation process parameters to determine the unique papaya vinegar acetic acid bacterium used for fermentation, and established its independence fermentation parameters using single factor and orthogonal design verification. (4)对番木瓜果醋澄清工艺进行研宄,通过控制果醋中壳聚糖的浓度、时间、温度,提高了木瓜醋的透明度,使其具有独特的色泽。 (4) on papaya vinegar clarification processes in a Subsidiary, by controlling the concentration of vinegar chitosan, time, temperature, improve the transparency of papaya vinegar, it has a unique color. (5)通过对果醋风味的调配得到特定配比果醋、 白砂糖、柠檬酸的番木瓜果醋饮料的配方。 (5) by vinegar flavor formulations to obtain a specific ratio of vinegar, sugar, citric acid papaya fruit vinegar beverage formulations. (6)此外,番木瓜果醋的研发能节约粮食,符合以果代粮制作调味品的总方针。 (6) In addition, the development of papaya fruit vinegar can save food, food-for fruit production in line with the general policy of seasoning.

[0020] 本发明中的番木瓜果醋成品呈黄色,有光泽,醋香浓郁,无异味;总酸度约为4. 76g/100mL,可溶性固形物的含量为6. 49°Bix,还原糖的含量为1. 07g/100g,质量符合标准GB2017-2003。 [0020] The present invention papaya fruit vinegar finished yellow, shiny, fruity vinegar, no smell; total acidity of about 4. 76g / 100mL, soluble solids content of 6. 49 ° Bix, reducing sugar the content of 1. 07g / 100g, quality standard GB2017-2003.

附图说明 BRIEF DESCRIPTION

[0021] 图1为本发明中工艺流程图以下通过实例对本发明作进一步的说明,酵母菌和其它原料为市场上购买: 实施例1 一种番木瓜果醋的制备方法,包括以下步骤: (1)原料选择:选取成熟番木瓜为原料,剔除腐烂、病虫害及杂质; (2) 打浆:将挑选好的番木瓜果肉放入打浆机中打浆; (3) 酶处理:用柠檬酸调pH为3. 5,添加0. 08%的果胶酶,在50~55°C的恒温水浴锅中保温2h; (4) 灭酶取汁:将经酶处理过的番木瓜果汁在温度90°C恒温水浴锅中保温lOmin,达到灭酶的目的,灭酶后用纱布过滤得滤液; (5) 成分调整:在滤液中加入白砂糖,使番木瓜滤液中可溶性固形物(TSS)为14°Bix, 番木瓜自身的TSS含量为5°Bix,需要通过添加白砂糖使番木瓜酒液的糖度达到所需要求; (6) 杀菌备用:在95°C,灭菌15~30s,加0. 05%的异抗坏血酸钠; (7) 将灭菌后的滤液接种酵母菌种子液,接种量0. 7%,发酵温度28°C,发酵时间120h; 酵母菌种子液是将酵母菌地斜面营养培养基上培养保藏后,再在将斜面保藏的酵母菌在土豆培养基斜面上活化后,挑取2~3环,接种于装有lOOmL液体土豆培养基的300mL三角瓶中,30°C静置培养22±2h,即为酵母菌种子液; 土豆培养基是常规培养基。 [0021] FIG. 1 is a schematic process flow diagram of the invention by the following examples of the present invention will be further described, yeast and other raw materials on the market later: Preparation Example 1. A papaya vinegar embodiment, comprising the steps of: (1) raw material selection: choose ripe papaya as raw materials, excluding rot, pest and impurities; (2) beating: a good selection of papaya flesh into a beater beating; (3) enzyme treatment: pH adjusted with citric acid is 3.5, add 0.08% pectinase at 50 ~ 55 ° C constant temperature water bath heat 2h; (4) enzyme inactivation juice: the enzyme-treated papaya juice at a temperature of 90 ° C water bath pot insulation lOmin, to achieve the purpose of enzyme inactivation, the filtrate obtained after enzyme inactivation was filtered with gauze; (5) to adjust the ingredients: white sugar was added to the filtrate to make the filtrate papaya soluble solids (TSS) to 14 ° Bix, papaya own TSS content of 5 ° Bix, need to add sugar to make wine papaya sugar content meet the required specifications; (6) spare sterilization: at 95 ° C, sterilization 15 ~ 30s, plus 0. 05% of sodium erythorbate; (7) and the filtrate was inoculated with yeast seed after sterilization, inoculation amount 0.7%, fermentation temperature 28 ° C, fermentation time 120h; seed liquid yeast is a yeast nutrient to slant after the culture medium was deposited on again after the activation of yeast deposited slant on potato medium slant, pick 2 or 3 rings, potato inoculated in a liquid medium containing lOOmL 300mL flask, 30 ° C static home culture 22 ± 2h, is seed liquid yeast; potato culture is conventional medium. 是按照国标来保藏酵母菌和醋酸菌,斜面保藏(马铃薯,葡萄糖,琼脂,无菌水),液体培养基(马铃薯,葡萄糖,无菌水)。 It is deposited in accordance with the national standard to acetic acid bacteria and yeast, slant preservation (potato, dextrose, agar, sterile water), liquid medium (potato, dextrose, sterile water). 斜面保藏室用来保藏酵母菌和醋酸菌的。 Room for ramp accession deposited yeast and acetic acid bacteria. 液体培养基是用来培养菌群的。 Broth is used to develop flora.

[0022] 酵母菌种子液的制备:将斜面保藏的酵母菌在土豆培养基斜面上活化后,挑取2~3环,接种于装有lOOmL液体土豆培养基的300mL三角瓶中,30°C静置培养22±2h,即为酵母菌种子液; 土豆培养基是常规培养基。 [0022] Preparation of seed liquid yeast: yeast will activate the rear bevel deposited on the slant medium potatoes, pick 2 or 3 rings, potato inoculated in a liquid medium containing lOOmL 300mL flask, 30 ° C stationary culture 22 ± 2h, is seed liquid yeast; potato medium is a conventional medium. 是按照国标来保藏酵母菌和醋酸菌,斜面保藏(马铃薯,葡萄糖,琼脂,无菌水),液体培养基(马铃薯,葡萄糖,无菌水)。 It is deposited in accordance with the national standard to acetic acid bacteria and yeast, slant preservation (potato, dextrose, agar, sterile water), liquid medium (potato, dextrose, sterile water). 斜面保藏室用来保藏酵母菌和醋酸菌的。 Room for ramp accession deposited yeast and acetic acid bacteria. 液体培养基是用来培养菌群的。 Broth is used to develop flora.

[0023] (8)将步骤(7)中的滤液接种醋酸菌种子液,酿制番木瓜果醋的工艺参数为:初始pH5. 0、温度32. 5°C、接种量13%、初始酒度8%,最终酸度达到4. 78±0. 03g/100mL,发酵率为58. 48%,发酵时间72h; 醋酸菌的菌体为巴氏醋酸杆菌巴氏亚种仰办沙.Pasteurianus'); 醋酸菌的活化:用浸过75%酒精的脱脂棉擦净安瓶管,用火焰加热其顶端,滴少量无菌水至安瓶管顶端使之破裂,用锉刀或镊子敲下已破碎的安瓶管顶端;用无菌移液枪吸取0. 5mL无菌水滴入安瓶管内,轻轻振荡,使冻干菌溶解呈悬浮状,将菌液移植于已制备好的斜面培养基上,并在30 °C下培养24~48h。 [0023] (8) in step (7) of the filtrate was inoculated with acetic acid bacteria son, papaya vinegar brewing process parameters: initial pH5 0, the temperature of 32. 5 ° C, 13% inoculum, initial 8% alcohol, the final acidity 4. 78 ± 0 03g / 100mL, the fermentation rate was 58.48%, fermentation time 72h;. acetic acid bacterium Acetobacter cells Pap Pap subspecies Yang do sand .Pasteurianus' ); activation of acetic acid bacteria: with cotton wool soaked in 75% alcohol wipe ampoule tube, heating it with a flame top, drop a small amount of sterile water to make it to the top ampoule tube rupture, with a file or forceps Qiaoxia crushed ampoule tube top; with a sterile pipette to draw 0. 5mL ampoule of sterile water droplets into the tube and gently shaken to dissolve the freeze-dried bacteria in suspension, the bacteria have been transplanted to the prepared slant medium, and cultured at 30 ° C at 24 ~ 48h. 经过连续3次继代培养,包好、封口,保存在4~10°C 的冰箱内;实验过程中,每3个月进行一次继代培养。 After three consecutive subcultures, wrapped, sealed and stored at 4 ~ 10 ° C in the refrigerator; the experiment, every three months for a subculture.

[0024] 醋酸菌种子液的制备:用接种环从斜面培养基挑取1~2环,接种于装有100mL基础培养基的300mL三角瓶中,30°C、静置培养24~48h,即为醋酸菌种子液; (9)番木瓜果醋澄清:壳聚糖浓度为5g/L,时间10h,温度30°C。 [0024] Preparation of acetic acid bacteria sub-solution: use inoculation loop from a slant medium 1 to 2 rings, inoculated in basal medium containing 100mL 300mL flask, 30 ° C, static culture 24 ~ 48h, ie, strain seed acetate solution; (9) papaya vinegar clarification: chitosan concentration of 5g / L, time 10h, temperature 30 ° C.

[0025] 实施例2 其它内容如实施例1,一种番木瓜果醋的制备方法,包括以下步骤: (1) 原料选择:选取成熟番木瓜为原料,剔除腐烂、病虫害及杂质; (2) 打浆:将番木瓜果肉打成浆; (3) 酶处理:在番木瓜果浆中加入柠檬酸,调pH为3,再加入0. 06%的果胶酶,在50°C 的恒温水浴锅中保温2h; (4) 灭酶取汁:将酶处理后的番木瓜果浆在恒温水浴锅中保温,温度85°C,时间8min, 再过滤得滤液; (5) 成分调整:在滤液中加入白砂糖,使番木瓜滤液中可溶性固形物为13°Bix; (6) 杀菌备用:在温度90°C条件下,灭菌15s,加0. 04%的异抗坏血酸钠; (7) 酒精发酵:将灭菌后的滤液接种酵母菌种子液,接种量0. 6%,发酵温度26°C,发酵时间115h; (8) 醋酸发酵:将步骤(7)中的滤液接种醋酸菌种子液,接种量12%,温度30°C,时间75h; 醋酸菌的菌体为巴氏醋酸杆菌巴氏亚种仰办沙. 保藏中心:中国工业微生物菌种保藏管理中心,保藏编号:7005; (9) 番木瓜果醋澄清:加入壳聚糖,壳聚糖浓度为4g/L,温度28°C,时间8h,过滤即成。 2 other content [0025] Example as in Example 1, a method for preparing a papaya fruit vinegar, comprising the steps of: (1) raw material selection: Choose ripe papaya as raw materials, excluding rot, pest and impurities; (2 ) beating: the papaya pulp beaten pulp; (3) enzyme treatment: the addition of citric acid in papaya pulp, adjusted to pH 3, then add 0.06% pectinase at a constant temperature of 50 ° C water bath for insulation 2h; (4) enzyme inactivation juice: the papaya pulp after enzyme treatment incubated in a constant temperature water bath, temperature 85 ° C, time 8min, then filtered to give the filtrate; (5) component adjustment: white sugar was added to the filtrate to make the filtrate soluble solids papaya is 13 ° Bix; (6) spare sterilization: at a temperature of 90 ° C conditions, sterilization 15s, plus 0.04% of sodium erythorbate; (7 ) alcohol fermentation: yeast filtrate was inoculated seed liquid after sterilization, inoculation amount of 0.6%, the fermentation temperature of 26 ° C, fermentation time 115h; (8) acetic acid fermentation: the step (7) of the filtrate was inoculated with Acetobacter seed was inoculated in an amount of 12%, a temperature of 30 ° C, time 75h; acetic acid bacterium Acetobacter cells Pap Pap subspecies do Sha Yang Collection: China management Center of industrial Culture Collection, accession number: 7005 ; (9) papaya fruit vinegar clarification: Add chitosan, concentration of 4g / L, temperature 28 ° C, time 8h, filtered Serve.

[0026] 实施例3 其它内容如实施例1,一种番木瓜果醋的制备方法,包括以下步骤: (1) 原料选择:选取成熟番木瓜为原料,剔除腐烂、病虫害及杂质; (2) 打浆:将番木瓜果肉打成浆; (3) 酶处理:在番木瓜果浆中加入柠檬酸,调pH为4,再加入0. 11%的果胶酶,在55°C 的恒温水浴锅中保温2h; (4) 灭酶取汁:将酶处理后的番木瓜果浆在恒温水浴锅中保温,温度95°C,时间12min, 再过滤得滤液; (5) 成分调整:在滤液中加入白砂糖,使番木瓜滤液中可溶性固形物为13°Bix; (6) 杀菌备用:在温度98°C条件下,灭菌30s,加0. 07%的异抗坏血酸钠; (7) 酒精发酵:将灭菌后的滤液接种酵母菌种子液,接种量0. 8%,发酵温度30°C,发酵时间125h; (8) 醋酸发酵:将步骤(7)中的滤液接种醋酸菌种子液,接种量14%,温度34°C,时间70h; 醋酸菌的菌体为巴氏醋酸杆菌巴氏亚种; (9) 番木瓜果醋澄清:加入壳聚糖,壳聚糖浓度为6g/L,温度32°C,时间12h,过滤即成。 3 other content [0026] Example as in Example 1, a method for preparing a papaya fruit vinegar, comprising the steps of: (1) raw material selection: Choose ripe papaya as raw materials, excluding rot, pest and impurities; (2 ) beating: the papaya pulp beaten pulp; (3) enzyme treatment: the addition of citric acid in papaya pulp, adjusted to pH 4, added 0.11% pectinase at a constant temperature of 55 ° C water bath for insulation 2h; (4) enzyme inactivation juice: the papaya pulp after enzyme treatment incubated in a constant temperature water bath, temperature 95 ° C, time 12min, then filtered to give the filtrate; (5) component adjustment: white sugar was added to the filtrate to make the filtrate soluble solids papaya is 13 ° Bix; (6) spare sterilization: at a temperature of 98 ° C conditions, sterilization 30s, plus 0.07% of sodium erythorbate; (7 ) alcoholic fermentation: the filtrate was inoculated with yeast seed after sterilization, inoculation 0.8%, fermentation temperature 30 ° C, fermentation time 125h; (8) acetic fermentation: the step (7) of the filtrate acetic acid bacteria inoculation seed was inoculated in an amount of 14%, temperature 34 ° C, time 70h; acetic acid bacterium Acetobacter cells Pap Pap subspecies; (9) papaya fruit vinegar clarification: Add chitosan, concentration was 6g / L, temperature 32 ° C, time 12h, filtered Serve.

[0027] 实施例4 其它内容如实施例1,一种番木瓜果醋的制备方法,包括以下步骤: (1) 原料选择:选取成熟番木瓜为原料,剔除腐烂、病虫害及杂质; (2) 打浆:将番木瓜果肉打成浆; (3) 酶处理:在番木瓜果浆中加入柠檬酸,调pH为3. 3,再加入0. 09%的果胶酶,在50°C 的恒温水浴锅中保温2h; (4) 灭酶取汁:将酶处理后的番木瓜果浆在恒温水浴锅中保温,温度88°C,时间llmin, 再过滤得滤液; (5) 成分调整:在滤液中加入白砂糖,使番木瓜滤液中可溶性固形物为14. 5°Bix; (6) 杀菌备用:在温度93°C条件下,灭菌20s,加0. 06%的异抗坏血酸钠; (7) 酒精发酵:将灭菌后的滤液接种酵母菌种子液,接种量0. 65 %,发酵温度29°C,发酵时间118h; (8) 醋酸发酵:将步骤(7)中的滤液接种醋酸菌种子液,接种量12. 5%,温度33°C,时间73h; 醋酸菌的菌体为巴氏醋酸杆菌巴氏亚种仰办沙.Pasteurianus) (9) 番木瓜果醋澄清:加入壳聚糖,壳聚糖浓度为5. 5g/L,温度31°C,时间9h,过滤即成。 [0027] Example 4 Example other content as in Example 1, a method for preparing a papaya fruit vinegar, comprising the steps of: (1) raw material selection: Choose ripe papaya as raw materials, excluding rot, pest and impurities; (2 ) beating: the papaya pulp beaten pulp; (3) enzyme treatment: the addition of citric acid in papaya pulp, adjusted to pH 3.3, added 0.09% pectinase at 50 ° C thermostatic water bath heat 2h; (4) enzyme inactivation juice: the papaya pulp after enzyme treatment incubated in a constant temperature water bath temperature of 88 ° C, time llmin, then filtered to give the filtrate; (5) component adjustment: white sugar in the filtrate was added to make papaya filtrate soluble solids 14. 5 ° Bix; (6) spare sterilization: at a temperature of 93 ° C conditions, sterilization 20s, plus 0.06% of erythorbate sodium; (7) Alcoholic fermentation: the filtrate was inoculated with yeast seed after sterilization, inoculation 0.65%, fermentation temperature 29 ° C, fermentation time 118h; (8) acetic fermentation: the step (7) the filtrate was inoculated with strain seed liquid acetic acid, 12.5% inoculation amount, temperature 33 ° C, time 73h; acetic acid bacterium Acetobacter cells Pap Pap subspecies Yang do sand .Pasteurianus) (9) papaya fruit vinegar clarification: Add chitosan, concentration of 5. 5g / L, temperature 31 ° C, time 9h, filtered Serve.

[0028] 实施例5 其它内容如实施例1,番木瓜果醋饮料的配方:番木瓜果醋为6%、白砂糖7g、柠檬酸175mg〇 5 other content [0028] Example as in Example 1, papaya fruit vinegar beverage recipes: Papaya fruit vinegar 6%, sugar 7g, citric 175mg〇

[0029] 试验一:正交试验确定番木瓜酒精发酵的最佳参数其它内容如实施例1,根据单因素试验,以感官评分为指标,采用L9 (34)正交试验优化番木瓜酒精发酵,试验因素水平及结果见表1,2,3 : 表1试验因素水平编码表 [0029] Test A: papaya orthogonal experiment to determine the optimum parameters of alcohol fermentation and other content as in Example 1, according to the single factor test, sensory scores as index by L9 (34) orthogonal experiment papaya fermentation, test results are shown in table 1, 2 and factor level: table 1 factor level test code table

Figure CN104962449AD00091

表2番木瓜汁酒精发酵的正交表 Table 2 papaya juice alcoholic fermentation orthogonal

Figure CN104962449AD00092

表3正交设计方差分析表 Table 3 orthogonal design analysis of variance table

Figure CN104962449AD00101

注分别表示差异达〇. 05、0. 01显著水平,若F值〉F(11 (2,18),则标记"#",若Fa(ll (2,18) >F值>Fa(l5(2,18),则标记"*",若F值<Fa(l5,则不标记或标记为"ns"。 Note the difference amounted billion, respectively. 05,0. 01 significant level, if the value of F> F (11 (2,18), is marked "#", if Fa (ll (2,18)> F value> Fa (l5 (2,18), they are marked "*", if the F value <Fa (l5, marked or not marked as "ns".

[0030] 表2中实验1到9号是根据表1的因素编码表中每个影响因素的代码组合。 [0030] Table 2 Experiment 1 to 9, is based on factors such coding table of Table 1, each of the factors of code combinations.

[0031] 实验1号表示:温度28°C,初始PH2. 5,接种量为0. 5%,初始番木瓜汁TTS为13。 [0031] Experiment No. 1 means: temperature 28 ° C, initial PH2 5, inoculation of 0.5%, the initial papaya juice TTS 13. Bix 实验2号表示:温度28°C,初始pH3.0,接种量为0.6%,初始番木瓜汁TTS为14°Bix实验3号表示:温度28°C,初始pH3. 5,接种量为0.7%,初始番木瓜汁TTS为15°Bix 实验4号表示:温度30°C,初始pH2. 5,接种量为0.6%,初始番木瓜汁TTS为14°Bix 实验5号表示:温度30°C,初始pH3.0,接种量为0. 5%,初始番木瓜汁TTS为13°Bix 实验6号表示:温度30°C,初始pH3. 5,接种量为0.7%,初始番木瓜汁TTS为15°Bix 实验7号表示:温度32°C,初始pH2. 5,接种量为0.5%,初始番木瓜汁TTS为15°Bix 实验8号表示:温度32°C,初始pH3.0,接种量为0. 7%,初始番木瓜汁TTS为13°Bix 实验9号表示:温度32°C,初始pH3. 5,接种量为0.6%,初始番木瓜汁TTS为14°Bix K1 123结果相加,147结果相加,168结果相加,159结果相加; K2 456结果相加,258结果相加,249结果相加,267结果相加; K3 789结果相加,369结果相加,357结果相加,348结果相加。 Bix Experiment No. 2 shows: temperature 28 ° C, initial pH3.0, inoculum of 0.6% and an initial papaya juice TTS to 14 ° Bix Experiment No. 3 shows: temperature 28 ° C, initial pH3 5, inoculum size is 0.7 % initial papaya juice TTS to 15 ° Bix experiment No. 4 shows: temperature 30 ° C, initial pH2 5, inoculum of 0.6% and an initial papaya juice TTS to 14 ° Bix experiments on the 5th, said: temperature 30 ° C , initial pH3.0, inoculation of 0.5%, the initial papaya juice TTS to 13 ° Bix experiment No. 6 shows: temperature 30 ° C, initial pH3 5, inoculation was 0.7% for the initial papaya juice TTS 15 ° Bix experiment No. 7 shows: temperature 32 ° C, initial pH2 5, inoculum of 0.5% and an initial papaya juice TTS to 15 ° Bix experiment No. 8 shows: temperature 32 ° C, initial pH3.0, inoculum to 0.7%, the initial papaya juice TTS to 13 ° Bix experiment No. 9 shows: temperature 32 ° C, initial pH3 5, inoculum of 0.6% and an initial papaya juice TTS to 14 ° Bix K1 123 results are added 147 results are added, the result of addition 168, 159 results are added; K2 456 results are added up, the result of addition 258, 249 results are added up, the result of addition 267; K3 789 results are added up, the result of addition 369 357 results added 348 results are added.

[0032] R因素A下K最大减K最小因素B下K最大减K最小因素C下K最大减K最小因素D下K最大减K最小K1值就是在每个因素下对应水平为1的实验结果的和,K2就是在每个因素下对应水平为2的实验结果的和,R就是每个因素下K的最大值减最小值。 [0032] K maximum minus minimum K factor K1 values R A K K under the next biggest factor B minus K Minimum Minimum Maximum reduction factor K C K under the maximum minus the minimum K factor D is at the level of each factor corresponding to Experiment 1 results and, K2 is the corresponding level in each of the factors and results of experiment 2, R is the maximum value of K at each factor of minus minimum.

[0033] 由表3可知,初始pH(B)和接种量(C)对酒精发酵的影响表现为极显著,初始TSS(D)对酒精发酵的影响表现为显著,温度(A)对醋酸发酵的影响表现为不显著。 [0033] Table 3 shows that the initial pH (B) and inoculation (C) of ethanol fermentation showed significant initial TSS (D) on alcohol fermentation showed significant temperature (A) of acetic fermentation the performance impact is not significant. 由以上分析可以得出,在进行酒精发酵时要严格控制初始pH、接种量和初始TSS,以获得较高的酒精度。 From the above analysis it can be concluded during alcoholic fermentation is necessary to strictly control the initial pH, inoculum and initial TSS, to obtain a higher alcohol content. 从发酵周期上看,四个因素对发酵周期在一定的范围内无影响。 From the fermentation cycle point of view, four factors had no effect within a certain range of the fermentation period. 可得出以酒精度为指标的最佳酒精发酵条件为AiB3C3D3,即温度28°C、初始pH3. 5、接种量0. 7%、初始TSS为15°Bix〇 Can be drawn to alcohol as an indicator of optimal alcohol fermentation conditions AiB3C3D3, namely temperature 28 ° C, initial pH3. 5, inoculation amount 0.7%, the initial TSS of 15 ° Bix〇

[0034] 试验二:本发明对番木瓜醋酸发酵进行正交实验其它内容如实施例1,根据单因素试验,以感官评分为指标,采用L9 (34)正交试验优化番木瓜酒精发酵,试验因素水平及结果见表4, 5, 6。 [0034] Test II: The present invention acetic fermentation of papaya orthogonal experiments with other content as in Example 1, according to the single factor test, sensory scores as index by L9 (34) orthogonal experiment papaya alcoholic fermentation test factor level and the results are shown in Table 4, 5, 6.

[0035] 表4正交试验因素水平表 [0035] Table 4 orthogonal experimental factor level table

Figure CN104962449AD00111

表5番木瓜果酒醋酸发酵正交试验结果与分析 Table 5 papaya fruit wine acetic fermentation orthogonal experiment results and analysis

Figure CN104962449AD00112

表6正交设计方差分析表 Table 6 orthogonal design analysis of variance table

Figure CN104962449AD00113

注分别表示差异达〇.05、0.01显著水平,若F值〉F(i^(2,18),则标记"**",若Fa(ll (2,18) >F值>Fa(l5(2,18),则标记"*",若F值<Fa(l5,则不标记或标记为unsyy O NOTE denote significant difference was 〇.05,0.01, if the value of F> F (i ^ (2,18), is marked "**" If Fa (ll (2,18)> F value> Fa (l5 (2,18), they are marked "*", if the F value <Fa (l5, marked or not marked as unsyy O

[0036] 表5中实验1到9号是根据表4的因素编码表中每个影响因素的代码组合。 [0036] Table 5 Experiment numbers 1 to 9 is coded according to Table Table 4 Factors influencing factors in each code combination.

[0037] 实验1号表示:初始pH4. 0,温度31 °C,接种量为13%,初始酒度为7% 实验2号表示:初始pH4. 0,温度32. 5°C,接种量为15%,初始酒度为7. 5% 实验3号表示:初始pH4. 0,温度34°C,接种量为17%,初始酒度为8% 实验4号表示:初始pH4. 5,温度31°C,接种量为15%,初始酒度为8% 实验5号表示:初始pH4. 5,温度32. 5°C,接种量为17%,初始酒度为7% 实验6号表示:初始pH4. 5,温度34°C,接种量为13%,初始酒度为7. 5% 实验7号表示:初始pH5. 0,温度32. 5°C,接种量为17%,初始酒度为7. 5% 实验8号表示:初始pH5. 0,温度32°C,接种量为13%,初始酒度为8% 实验9号表示:初始pH5. 0,温度34°C,接种量为15%,初始酒度为7% 如表6所示,由极差分析得出影响醋酸发酵最终酸度的最大因素为初始酒精度(R=0. 83),其次为接种量(R=0. 32),pH(R=0. 10),温度(R=0. 05)。 [0037] Experiment No. 1 means: initial pH4 0, temperature 31 ° C, inoculation amount of 13% and an initial alcohol content of 7% Experiment No. 2 shows: Initial pH4 0, the temperature of 32. 5 ° C, amount of inoculation 15% of the initial 7.5% alcohol experiment No. 3 shows: initial pH4 0, temperature 34 ° C, inoculation amount of 17% and an initial alcohol content of 8% experiment No. 4 shows: initial pH4 5, temperature 31 ° C, inoculation amount of 15% and an initial 8% alcohol test No. 5, said: initial pH4 5, the temperature of 32. 5 ° C, inoculation amount of 17% and an initial alcohol content of 7% experiment No. 6 shows: initial . pH4 5, temperature 34 ° C, inoculation amount of 13% and an initial alcohol content of 7.5% experiment No. 7 represents: an initial pH5 0, the temperature of 32. 5 ° C, inoculation amount of 17% and an initial degree of alcohol 7.5% experiment No. 8 represents: the initial pH5 0, temperature 32 ° C, inoculation amount of 13% and an initial alcohol content of 8% experiment No. 9 shows: initial pH5 0, temperature 34 ° C, inoculation amount 15 % and an initial 7% alcohol as shown in table 6, the most influential factor range analysis obtained acetic fermentation final acidity of the initial alcohol (R = 0. 83), followed by inoculation (R = 0. 32 ), pH (R = 0. 10), the temperature (R = 0. 05). 从发酵周期上看,四个因素对发酵周期的影响在一定范围内不显著。 From the fermentation cycle point of view, four factors influence the fermentation cycle within a certain range is not significant. 综合对最终酸度和发酵率的分析,确定醋酸发酵最佳条件为A^C^,S卩pH4. 0,温度32. 5°C,接种量13%,初始酒精度8%。 Integrated acidity and fermentation rate of the final analysis, to determine the optimum conditions for the acetic acid fermentation A ^ C ^, S Jie pH4. 0, temperature 32. 5 ° C, 13% inoculum, initial alcohol content of 8%.

[0038] 试验三:本发明对番木瓜醋酸的澄清工艺进行正交实验其它内容如实施例1,根据单因素试验,以感官评分为指标,采用L9 (34)正交试验优化番木瓜澄清工艺,试验因素水平及结果见表7,8,9。 [0038] Experiment 3: The present invention is to clarify the process of papaya acetate orthogonal experiments with other content as in Example 1, according to the single factor test, sensory scores as index by L9 (34) orthogonal test papaya clarification process test results are shown in Table 7,8,9 and factor level.

[0039] 表7番木瓜果醋澄清工艺正交试验因素水平表 [0039] Table 7 papaya vinegar clarification Orthogonal test factor level table

Figure CN104962449AD00121

表8番木瓜果醋澄清L9 (34)正交表 Table 8 papaya fruit vinegar clarification L9 (34) orthogonal table

Figure CN104962449AD00122

表9番木瓜果醋澄清正交设计方差分析表 Table 9 papaya fruit vinegar clarification orthogonal design analysis of variance table

Figure CN104962449AD00123

注:""分别表示差异达〇. 05、〇. 〇丨显著水平,若F值> F(i^ (2,2),则标记" 若FQ.Q1 (2, 2) >F值>FaQ5 (2, 2),则标记"*",若F值<FQ.Q5,则不标记或标记为"ns"。 Note: "" represents the difference amounted to 05 billion, billion billion 丨 significant level, if the value of F> F (i ^ (2,2), the marker.. "If FQ.Q1 (2, 2)> F value> FaQ5 (2, 2), they are marked "*", if the F value <FQ.Q5, marked or not marked as "ns".

[0040] 表8中实验1到9号是根据表7的因素编码表中每个影响因素的代码组合。 [0040] Table 8 Experiment 1 to 9, is based on factors such coding Table 7 for each influence factor code combinations.

[0041] 实验1号表示:壳聚糖浓度5g/L,澄清时间8h,温度25°C,空列实验2号表示:壳聚糖浓度5g/L,澄清时间10h,温度30°C,空列实验3号表示:壳聚糖浓度5g/L,澄清时间12h,温度35°C,空列实验4号表示:壳聚糖浓度6g/L,澄清时间8h,温度30°C,空列实验5号表示:壳聚糖浓度6g/L,澄清时间10h,温度35°C,空列实验6号表示:壳聚糖浓度6g/L,澄清时间12h,温度25°C,空列实验7号表示:壳聚糖浓度7g/L,澄清时间8h,温度35°C,空列实验8号表示:壳聚糖浓度7g/L,澄清时间10h,温度25°C,空列实验9号表示:壳聚糖浓度7g/L,澄清时间12h,温度30°C,空列从极差分析结果发现(表9),各因素对透光率的影响从大到小依次为:RA>RC>RB >RD,S卩:壳聚糖浓度>温度>时间>空列。 [0041] Experiment No. 1 means: chitosan concentration 5g / L, to clarify the time 8h, temperature 25 ° C, empty columns Experiment No. 2 shows: chitosan concentration 5g / L, the fining time 10h, temperature 30 ° C, empty experiment No. 3 shows the column: chitosan concentration 5g / L, the fining time 12h, temperature 35 ° C, empty columns experiment No. 4 shows: chitosan concentration 6g / L, the fining time 8h, temperature 30 ° C, null column experiment on the 5th said: chitosan concentration of 6g / L, the fining time 10h, temperature 35 ° C, empty columns experiment No. 6 shows: chitosan concentration of 6g / L, the fining time 12h, temperature 25 ° C, null column experiments on the 7th He said: chitosan concentration of 7g / L, to clarify the time 8h, temperature 35 ° C, empty columns experiment No. 8 shows: chitosan concentration of 7g / L, the fining time 10h, temperature 25 ° C, empty columns experiment No. 9 shows: chitosan concentration of 7g / L, the fining time 12h, temperature 30 ° C, empty columns from poor analysis it was found (table 9), the impact of various factors on the light transmittance decreasing order: RA> RC> RB > RD, S Jie: chitosan concentration> temperature> time> empty columns.

[0042] 由表9可知,壳聚糖浓度(A)和时间(B)对番木瓜果醋透光率的影响表现为显著, 温度(C)对番木瓜果醋透光率的影响表现为不显著。 [0042] As shown in Table 9, the concentration of chitosan (A) and time (B) on the light transmittance of papaya fruit vinegar showed a significant effect of temperature (C) of the light transmittance of papaya fruit vinegar It showed not significant. 由以上分析可以得出,在进行番木瓜果醋澄清时要严格控制壳聚糖浓度、温度,以获得最好的澄清效果。 From the above analysis it can be concluded during papaya fruit vinegar clarification to strictly control the chitosan concentration, temperature, to get the best refining effect. 从图的变化趋势可得出以透光率为指标的最佳澄清条件为,即壳聚糖浓度为5. 5g/L、时间为8h、温度为30。 Can be derived from the change in trend graph to clarify the light transmittance of the best indicators of conditions, namely chitosan concentration 5. 5g / L, time is 8h, the temperature was 30. . .

[0043] 试验四:本发明对番木瓜果醋饮料配方进行正交实验其它内容如实施例1,根据单因素试验,以感官评分为指标,采用L9 (34)正交试验优化番木瓜果醋调味配方,试验因素水平及结果见表10,11,12。 [0043] Test 4: The invention of papaya fruit vinegar drink recipes and other content orthogonal experiment as in Example 1, according to the single factor test, sensory scores as index by L9 (34) orthogonal test papaya vinegar sauce recipes, test results are shown in Table 10, 11 and factor level.

[0044]表10木瓜果醋果醋饮料配方正交试验因素水平表 [0044] Table 10 papaya fruit vinegar fruit vinegar beverage formulation orthogonal design factor level table

Figure CN104962449AD00131

表11番木瓜果醋饮料配方试验结果 Table 11 Papaya fruit vinegar beverage formulation results

Figure CN104962449AD00132

表12番木瓜果醋饮料配方正交设计方差分析表 Table 12 Papaya fruit vinegar beverage formulation orthogonal design analysis of variance table

Figure CN104962449AD00141

注:""分别表示差异达〇. 05、〇. 〇丨显著水平,若F值> F(11 (2,2),则标记" 若FQ.Q1 (2, 2) >F值>FaQ5 (2, 2),则标记"*",若F值<FQ.Q5,则不标记或标记为"ns"。[0045]表11中实验1到9号是根据表10的因素编码表中每个影响因素的代码组合。 Note: "" represents the difference amounted to 05 billion, billion billion 丨 significant level, if the value of F> F (11 (2,2), the marker.. "If FQ.Q1 (2, 2)> F value> FaQ5 ( 2, 2), they are marked "*", if the F value <FQ.Q5, marked or not marked as "ns". [0045] table 11. experiment numbers 1 to 9 is based on factors such coding table 10 each code is a combination of factors.

[0046] 实验1号表不:果醋用量1%,白砂糖用量lg,梓檬酸用量150mg,空列实验2号表不:果醋用量1%,白砂糖用量2g,朽1檬酸用量175mg,空列实验3号表示:果醋用量1%,白砂糖用量3g,柠檬酸用量200mg,空列实验4号表示:果醋用量2%,白砂糖用量lg,柠檬酸用量200mg,空列实验5号表不:果醋用量2%,白砂糖用量2g,朽1檬酸用量150mg,空列实验6号表不:果醋用量2%,白砂糖用量3g,朽1檬酸用量175mg,空列实验7号表示:果醋用量3%,白砂糖用量lg,柠檬酸用量175mg,空列实验8号表示:果醋用量3%,白砂糖用量2g,柠檬酸用量200mg,空列实验9号表不:果醋用量3%,白砂糖用量3g,朽1檬酸用量150mg,空列由表12的正交试验结果极差分析可知,RA>RC>RB>RD,各因素对感官值影响的主次顺序为:番木瓜果醋>柠檬酸> 白砂糖>空列。 [0046] Experiment No. 1 Table no: 1% of the amount of vinegar, sugar amount lg, Azusa citric acid dosage 150mg, empty columns are not Experiment No. 2 Table: 1% of the amount of vinegar, sugar amount of 2g, the amount of citric acid rot 1 175mg, empty columns experiment No. 3 shows: the amount of 1% of the vinegar, sugar amount 3g, the amount of citrate 200mg, empty columns experiment No. 4 shows: 2% of the amount of vinegar, sugar amount lg, the amount of citrate 200mg, empty columns experiments on the 5th table does not: 2% of the amount of vinegar, sugar dosage 2g, rotten 1 citric acid dosage 150mg, empty columns experiment No. 6 table no: 2% of the amount of vinegar, sugar amount 3g, rot 1 citric acid dosage 175mg, experiment No. 7 shows an empty row: 3% of the amount of vinegar, sugar amount lg, the amount of citrate 175mg, empty columns experiment No. 8 represents: the amount of 3% vinegar, sugar amount of 2g, the amount of citrate 200mg, empty columns experiment 9 no table does not: the amount of 3% vinegar, sugar amount 3g, rot 1 citric acid dosage 150mg, empty columns range analysis of orthogonal test results in table 12 shows that, RA> RC> RB> RD, the value of each factor on the senses order for the primary and secondary effects: papaya fruit vinegar> citrate> white sugar> empty columns.

[0047] 由表12可知,番木瓜果醋用量(A)、白砂糖添加量(B)和柠檬酸添加量(C)对番木瓜果醋饮料的感官风味影响均表现为极显著。 [0047] As shown in Table 12, the amount of vinegar papaya (A), the amount of added sugar (B) and of citric acid (C) on the sensory flavor papaya fruit vinegar beverages showed a highly significant. 其最佳配方为A3BiC2,即番木瓜果醋为6%、白砂糖7g、梓檬酸175mg。 The optimum formula for the A3BiC2, namely papaya fruit vinegar 6%, white sugar 7g, Azusa citric acid 175mg.

Patentzitate
Zitiertes PatentEingetragen Veröffentlichungsdatum Antragsteller Titel
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Nichtpatentzitate
Referenz
1 *夏杏洲 等: "番木瓜果醋的试制", 《中国调味品》
Klassifizierungen
Internationale KlassifikationC12J1/02
UnternehmensklassifikationC12J1/04
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11. Nov. 2015C10Entry into substantive examination
20. Okt. 2017GR01