CN104962449B - A kind of preparation method and application of papaya fruit vinegar - Google Patents
A kind of preparation method and application of papaya fruit vinegar Download PDFInfo
- Publication number
- CN104962449B CN104962449B CN201510367710.2A CN201510367710A CN104962449B CN 104962449 B CN104962449 B CN 104962449B CN 201510367710 A CN201510367710 A CN 201510367710A CN 104962449 B CN104962449 B CN 104962449B
- Authority
- CN
- China
- Prior art keywords
- papaya
- fruit vinegar
- fermentation
- temperature
- filtrate
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
- C12J1/04—Vinegar; Preparation or purification thereof from alcohol
Abstract
The invention belongs to fruit vinegar field, more particularly to a kind of papaya fruit vinegar and production technology and application, it is characterised in that：Juice, composition adjustment are taken including raw material selection, mashing, ferment treatment, the enzyme that goes out, sterilize the steps such as standby, saccharomycete seed liquor preparation, the activation of acetic acid bacteria and the preparation of acetic acid bacteria seed liquor, alcoholic fermentation, acetic fermentation and fruit vinegar clarification.Papaya fruit vinegar produced by the invention, mouthfeel is aromatic, fresh and sweet profit mouth.
Description
Technical field
The invention belongs to fruit vinegar field, more particularly to a kind of papaya fruit vinegar preparation method and application.
Background technology
Papaya is the tropical fruit (tree) of world-famous, and papaya belongs to perennial meat herbaceous plant[1], also known as newborn melon.Kind
Pawpaw fruit is nutritious, contains VC, carrotene, recessive flavine epoxy material, soluble fibre element, VB1、VB2, niacin, K, Ca,
The various nutrient elements such as P, Mg, Fe.Ripening fruits meat is thick, matter is yellow, taste is fresh and sweet, and band is fragrant, and underdone Chinese olive can have white as vegetables
Same effect of radish, wax gourd etc..Papaya originates in Mexico and Central America, has been distributed widely in Brazil, Mexico, Buddhist nun
The America such as day Leah, Cuba, Peru, Colombia, India, Thailand, Indonesia, Ethiopia and China, Asia and
African country.China's introducing and planting papaya since before 300 years, mainly plants and is saved in Hainan, Taiwan, Guangdong, Sichuan etc.
（Area）.Papaya have the laudatory title of " the good fruit in the south of the Five Ridges ", into ripe Fructus Caricae fresh fruit is nutritious, the thick juice of meat is more, mouthfeel is fresh and sweet, has
The effects such as preventing and treating hypertension, gastritis.
The fruit listing phase of papaya concentrates, and is difficult storage after a large amount of papaya fruit listings, causes to rot, it is impossible to formed
Industrialization processing is to improve added value, and the enthusiasm and income of papaya are planted in influence.In order to avoid loss, traditional method is to work as
In a large amount of papaya fruit listing seasons, dried into Dried Papaya to store, or used as feed, greatly reduce a kind wood
The use value and economic value of melon.Loss how is reduced, is the technical issues that need to address efficiently using papaya value.
The exploitation of present fruit vinegar product is to inherit and carry forward one of behave of Ancient Times in China civilization, and nutrition, tune are melted in a new generation
The fruit vinegar that the function such as taste and health care is integrated has huge market potential in China.For this present situation and combination papaya money
The characteristics of source is enriched, fruit vinegar is made by papaya, just can open up new way for the deep processing of papaya, to improving papaya plantation
Economic benefit and to improve the local flavor of vinegar, quality and healthcare function all significant.
The content of the invention
In order to solve the above technical problems, the present invention provides a kind of papaya fruit vinegar preparation method, produced by the invention kind
Pawpaw vinegar, mouthfeel is aromatic, fresh and sweet profit mouth.
Solve a kind of preparation method of papaya fruit vinegar of above technical problem, it is characterised in that：Comprise the following steps：
（1）Raw material is selected：Ripe Fructus Caricae is selected to for raw material, rotten, pest and disease damage and impurity is rejected；
（2）Mashing：Papaya is broken into slurry；
（3）Ferment treatment：Citric acid is added in papaya pulp, tune pH is 3-4, the pectin added in terms of pulp weight
Enzyme 0.06-0.11%, 1.5-2.5h is incubated in 50~55 DEG C of thermostat water bath；
Pectase accelerates fruit juice filtering, promotes clarification.
（4）The enzyme that goes out takes juice：Papaya pulp after ferment treatment is incubated in thermostat water bath, 85-95 DEG C of temperature, time
8-12min, refilters to obtain filtrate；
（5）Composition adjustment：White granulated sugar is added in filtrate, it is 13-15 ° of Bix to make soluble solid in papaya filtrate；
The TSS contents of papaya itself are 5 ° of Bix, it is only necessary to reach the pol of papaya wine liquid by adding white granulated sugar
Necessary requirement.
（6）Sterilization is standby：Under the conditions of 90-98 DEG C of temperature, sterilize 15~30s, is subject to the different Vitamin C of pulp weight meter
Sour sodium 0.04-0.07%；
（7）Alcoholic fermentation：By the filtrate inoculation yeast bacterium seed liquor after sterilizing, the inoculum concentration 0.6- in terms of filtrate quality
0.8%, 26-30 DEG C of fermentation temperature, fermentation time 115-125h；
Saccharomycete seed liquor is to cultivate saccharomycete after preservation on inclined-plane nutrient medium, then by the ferment of slant preservation
After female bacterium activates in potato medium slant, the ring of picking 2 ~ 3 is inoculated in the 300mL tri- equipped with 100mL liquid potato culture mediums
In the bottle of angle, 30 DEG C of 22 ± 2h of quiescent culture, as saccharomycete seed liquor；
Potato culture medium is conventional medium, is also fluid nutrient medium.It is to come preservation saccharomycete and acetic acid bacteria according to national standard,
Slant preservation（Potato, glucose, agar, sterilized water）, fluid nutrient medium（Potato, glucose, sterilized water）.Slant preservation
It is that, for preservation saccharomycete and acetic acid bacteria, fluid nutrient medium is for cultivating flora.
（8）Acetic fermentation：By step（7）In filtrate inoculation acetic acid bacteria seed liquor, the inoculum concentration 12- in terms of filtrate quality
14%, 30-34 DEG C of temperature, time 70-75h, to reach 4.78 ± 0.03g/100mL of acetic acid degree as fermentation ends；
Acetic acid bacteria strain is Acetobacter pasteurianus Pasteur's subspecies（Acetobacter pasteurianus subsp. Pasteurianus）；
（9）Papaya fruit vinegar is clarified：Chitosan is added, chitosan concentration is 4-6g/L, 28-32 °C of temperature, time 8-
12h, filtering.
A kind of preparation method of papaya fruit vinegar in prioritization scheme in the present invention, it is characterised in that：Including following step
Suddenly：
（1）Raw material is selected：Ripe Fructus Caricae is selected to for raw material, rotten, pest and disease damage and impurity is rejected；
（2）Mashing：Papaya pulp is broken into slurry；
（3）Ferment treatment：Citric acid is added in papaya pulp, it is 3.5 to adjust pH, 0.08% pectase is added, 50
2h is incubated in~55 DEG C of thermostat water bath；
（4）The enzyme that goes out takes juice：Papaya pulp after ferment treatment is incubated in thermostat water bath, 90 DEG C of temperature, time
10min, refilters to obtain filtrate；
（5）Composition adjustment：White granulated sugar is added in filtrate, makes soluble solid in papaya filtrate（TSS）For 14 °
Bix；
（6）Sterilization is standby：Under the conditions of 95 DEG C of temperature, sterilize 15~30s, the sodium isoascorbate for plus 0.05%；
（7）Alcoholic fermentation：By the filtrate inoculation yeast bacterium seed liquor after sterilizing, inoculum concentration 0.7%, 28 DEG C of fermentation temperature,
Fermentation time 120h；
（8）Acetic fermentation：By step（7）In filtrate inoculation acetic acid bacteria seed liquor, inoculum concentration 13%, 32.5 DEG C of temperature, when
Between 72h；
Acetic acid bacteria strain is Acetobacter pasteurianus Pasteur's subspecies（Acetobacter pasteurianus subsp. Pasteurianus）；
（9）Papaya fruit vinegar is clarified：Chitosan is added, chitosan concentration is 5g/L, 30 °C of temperature, time 10h, filtering is
Into.
Alcoholic strength is 8.35 ± 0.02% in the alcoholic fermentation step, and soluble solid is 15 ° of Bix, and pH is 3.5.
Fruit vinegar acidity is 4.78 ± 0.03g/100mL in the acetic fermentation step, and fermentation rate is 58.48%, and initial pH is
5.0th, final PH is 4.5.
Acetic acid bacteria seed liquor preparation process is as follows in the acetic fermentation step：
A, acetic acid bacteria activation：Acetic acid bacteria is put into ampulla pipe after sterilization, 0.5mL sterilized waters are drawn with sterile liquid-transfering gun
Instill in ampulla pipe, gently vibrate, it is in suspension to make acetic acid bacteria dissolving, bacterium solution is transplanted on slant medium, trained at 30 DEG C
24 ~ 48h is supported, by continuous 3 squamous subcultures, wraps, seal, is preserved under the conditions of 4 ~ 10 DEG C；
B, acetic acid bacteria seed liquor preparation：With oese from the ring of slant medium picking 1 ~ 2, it is inoculated in equipped with 100mL bases
In the 300mL triangular flasks of basal culture medium, 30 DEG C, as 24 ~ 48h of quiescent culture, acetic acid bacteria seed liquor；
The formula of the 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, plus 1000ml distilled water, boil 10-20 minutes.With filtered through gauze, distilled water is added extremely
1000ml.Addition glucose and agar, heating and melting, after packing, 121 DEG C of sterilizing 20min.It is poured into respectively in sterile test tube
Tiltedly put at 1/3rd and by it, after after its cooled and solidified i.e. obtain 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,
The content of reduced sugar is 1.07g/100g.
The application for the fruit vinegar prepared using the preparation method in the present invention, it is characterised in that：It is configured to papaya fruit vinegar
Beverage, is formulated as follows：Papaya fruit vinegar 6%, white granulated sugar 7g, citric acid 175mg.
It is an advantage of the invention that：
（1）Papaya fruit vinegar produced by the invention, mouthfeel is aromatic, fresh and sweet profit mouth.Traditional vinegar monotonous taste, nutritive value
It is not high, and the fruit vinegar for being fermented and being produced to fruit with this brewing method, the acidity of common vinegar can not only be reached, is also had
There is the delicate fragrance of fruit, containing materials such as substantial amounts of mineral nutrition, vitamin and chlorophyll, in regulation blood pressure, reduction blood glucose, increase
Effect in terms of strong energy, raising sleep quality and antiulcer is than more significant.（2）The technique for optimizing papaya alcoholic fermentation
Parameter, it is determined that be different from the distinctive alcoholic fermentation parameter of papaya of traditional fruit vinegar production.The utilization rate of thalline is improved,
The yield of alcohol.（3）Optimize papaya to dissociate the technological parameter of acetic acid bacteria acetic fermentation, it is determined that unique to be used to send out
The acetic acid bacteria of ferment papaya fruit vinegar, and its parameter independently fermented is established, carried out using single factor test and Orthogonal Experiment and Design
Checking.（4）Papaya fruit vinegar clarification process is studied, by controlling the concentration of chitosan, time, temperature in fruit vinegar, carried
The high transparency of papaya ester, makes it have the color and luster of uniqueness.（5）Specific proportioning fruit is obtained by the allotment to fruit vinegar flavor
Vinegar, white granulated sugar, the formula of the papaya vinegar beverage of citric acid.（6）In addition, the research and development of papaya fruit vinegar can save food, symbol
Close the general policy for making flavouring for grain with fruit.
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, the content of soluble solid is 6.49 ° of Bix, and the content of reduced sugar is 1.07g/100g, and quality meets mark
Quasi- GB2017-2003.
Brief description of the drawings
Fig. 1 is process chart in the present invention
Embodiment
Below by way of example, the present invention is further illustrated, and saccharomycete and other raw materials are bought in the market：
Embodiment 1
A kind of preparation method of papaya fruit vinegar, comprises the following steps：
（1）Raw material is selected：Ripe Fructus Caricae is selected to for raw material, rotten, pest and disease damage and impurity is rejected；
（2）Mashing：The papaya pulp of select is put into beater and is beaten；
（3）Ferment treatment：PH is adjusted to be 3.5 with citric acid, the pectase of addition 0.08%, in 50~55 DEG C of thermostat water bath
Middle insulation 2h；
（4）The enzyme that goes out takes juice：The papaya fruit juice of enzyme treated mistake is incubated 10min in 90 DEG C of thermostat water baths of temperature,
The purpose for the enzyme that goes out is reached, filtrate is obtained with filtered through gauze after the enzyme that goes out；
（5）Composition adjustment：White granulated sugar is added in filtrate, makes soluble solid in papaya filtrate（TSS）For 14 °
Bix, the TSS contents of papaya itself are 5 ° of Bix, it is necessary to be made by adding white granulated sugar required for the pol of papaya wine liquid reaches
Ask；
（6）Sterilization is standby：At 95 DEG C, sterilize 15~30s, the sodium isoascorbate for plus 0.05%；
（7）By the filtrate inoculation yeast bacterium seed liquor after sterilizing, inoculum concentration 0.7%, 28 DEG C of fermentation temperature, fermentation time
120h；
Saccharomycete seed liquor is by saccharomycete on inclined-plane nutrient medium after culture preservation, then by the ferment of slant preservation
After female bacterium activates in potato medium slant, the ring of picking 2 ~ 3 is inoculated in the 300mL tri- equipped with 100mL liquid potato culture mediums
In the bottle of angle, 30 DEG C of 22 ± 2h of quiescent culture, as saccharomycete seed liquor；
Potato culture medium is conventional medium.It is to come preservation saccharomycete and acetic acid bacteria, slant preservation according to national standard（Ma Ling
Potato, glucose, agar, sterilized water）, fluid nutrient medium（Potato, glucose, sterilized water）.Slant preservation room is used for preservation ferment
Female bacterium and acetic acid bacteria.Fluid nutrient medium is for cultivating flora.
The preparation of saccharomycete seed liquor：After the saccharomycete of slant preservation is activated in potato medium slant, picking 2 ~ 3
Ring, is inoculated in the 300mL triangular flasks equipped with 100mL liquid potato culture mediums, 30 DEG C of 22 ± 2h of quiescent culture, as saccharomycete
Seed liquor；
Potato culture medium is conventional medium.It is to come preservation saccharomycete and acetic acid bacteria, slant preservation according to national standard（Ma Ling
Potato, glucose, agar, sterilized water）, fluid nutrient medium（Potato, glucose, sterilized water）.Slant preservation room is used for preservation ferment
Female bacterium and acetic acid bacteria.Fluid nutrient medium is for cultivating flora.
（8）By step（7）In filtrate inoculation acetic acid bacteria seed liquor, brew papaya fruit vinegar technological parameter be：Initially
PH5.0,32.5 DEG C of temperature, inoculum concentration 13%, initial wine degree 8%, final acidity reach 4.78 ± 0.03g/100mL, and fermentation rate is
58.48%, fermentation time 72h；
The thalline of acetic acid bacteria is Acetobacter pasteurianus Pasteur's subspecies（Acetobacter pasteurianus subsp. Pasteurianus）；
The activation of acetic acid bacteria：Ampulla pipe is cleaned with the absorbent cotton of dipped 75% alcohol, its top is heated with flame, drop is a small amount of
Sterilized water to ampulla tube top end is allowed to rupture, and broken ampulla tube top end is struck down with file or tweezers;Inhaled with sterile liquid-transfering gun
Take 0.5mL sterilized waters to instill in ampulla pipe, gently vibrate, it is in suspension to make freeze-dried vaccine dissolving, and bacterium solution is transplanted in having prepared
Slant medium on, and at 30 DEG C cultivate 24 ~ 48h.By continuous 3 squamous subcultures, wrap, seal, be stored in 4 ~ 10
DEG C refrigerator in；In experimentation, a squamous subculture is carried out within every 3 months.
The preparation of acetic acid bacteria seed liquor：With oese from the ring of slant medium picking 1 ~ 2, it is inoculated in equipped with 100mL bases
In the 300mL triangular flasks of culture medium, 30 DEG C, as 24 ~ 48h of quiescent culture, acetic acid bacteria seed liquor；
（9）Papaya fruit vinegar is clarified：Chitosan concentration is 5g/L, time 10h, 30 °C of temperature.
Embodiment 2
A kind of other contents such as embodiment 1, preparation method of papaya fruit vinegar, comprises the following steps：
（1）Raw material is selected：Ripe Fructus Caricae is selected to for raw material, rotten, pest and disease damage and impurity is rejected；
（2）Mashing：Papaya pulp is broken into slurry；
（3）Ferment treatment：Citric acid is added in papaya pulp, it is 3 to adjust pH, 0.06% pectase is added, at 50 DEG C
Thermostat water bath in be incubated 2h；
（4）The enzyme that goes out takes juice：Papaya pulp after ferment treatment is incubated in thermostat water bath, 85 DEG C of temperature, time
8min, refilters to obtain filtrate；
（5）Composition adjustment：White granulated sugar is added in filtrate, it is 13 ° of Bix to make soluble solid in papaya filtrate；
（6）Sterilization is standby：Under the conditions of 90 DEG C of temperature, sterilize 15s, the sodium isoascorbate for plus 0.04%；
（7）Alcoholic fermentation：By the filtrate inoculation yeast bacterium seed liquor after sterilizing, inoculum concentration 0.6%, 26 DEG C of fermentation temperature,
Fermentation time 115h；
（8）Acetic fermentation：By step（7）In filtrate inoculation acetic acid bacteria seed liquor, inoculum concentration 12%, 30 DEG C of temperature, time
75h；
The thalline of acetic acid bacteria is Acetobacter pasteurianus Pasteur's subspecies（Acetobacter pasteurianus subsp. Pasteurianus）, collection：Chinese industrial Microbiological Culture Collection administrative center, deposit number:7005；
（9）Papaya fruit vinegar is clarified：Chitosan is added, chitosan concentration is 4g/L, 28 °C of temperature, time 8h, filtering is
Into.
Embodiment 3
A kind of other contents such as embodiment 1, preparation method of papaya fruit vinegar, comprises the following steps：
（1）Raw material is selected：Ripe Fructus Caricae is selected to for raw material, rotten, pest and disease damage and impurity is rejected；
（2）Mashing：Papaya pulp is broken into slurry；
（3）Ferment treatment：Citric acid is added in papaya pulp, it is 4 to adjust pH, 0.11% pectase is added, at 55 DEG C
Thermostat water bath in be incubated 2h；
（4）The enzyme that goes out takes juice：Papaya pulp after ferment treatment is incubated in thermostat water bath, 95 DEG C of temperature, time
12min, refilters to obtain filtrate；
（5）Composition adjustment：White granulated sugar is added in filtrate, it is 13 ° of Bix to make soluble solid in papaya filtrate；
（6）Sterilization is standby：Under the conditions of 98 DEG C of temperature, sterilize 30s, the sodium isoascorbate for plus 0.07%；
（7）Alcoholic fermentation：By the filtrate inoculation yeast bacterium seed liquor after sterilizing, inoculum concentration 0.8%, 30 DEG C of fermentation temperature,
Fermentation time 125h；
（8）Acetic fermentation：By step（7）In filtrate inoculation acetic acid bacteria seed liquor, inoculum concentration 14%, 34 DEG C of temperature, time
70h；
The thalline of acetic acid bacteria is Acetobacter pasteurianus Pasteur's subspecies；
（9）Papaya fruit vinegar is clarified：Chitosan is added, chitosan concentration is 6g/L, 32 °C of temperature, time 12h, filtering is
Into.
Embodiment 4
A kind of other contents such as embodiment 1, preparation method of papaya fruit vinegar, comprises the following steps：
（1）Raw material is selected：Ripe Fructus Caricae is selected to for raw material, rotten, pest and disease damage and impurity is rejected；
（2）Mashing：Papaya pulp is broken into slurry；
（3）Ferment treatment：Citric acid is added in papaya pulp, it is 3.3 to adjust pH, 0.09% pectase is added, 50
DEG C thermostat water bath in be incubated 2h；
（4）The enzyme that goes out takes juice：Papaya pulp after ferment treatment is incubated in thermostat water bath, 88 DEG C of temperature, time
11min, refilters to obtain filtrate；
（5）Composition adjustment：White granulated sugar is added in filtrate, it is 14.5 ° of Bix to make soluble solid in papaya filtrate；
（6）Sterilization is standby：Under the conditions of 93 DEG C of temperature, sterilize 20s, the sodium isoascorbate for plus 0.06%；
（7）Alcoholic fermentation：By the filtrate inoculation yeast bacterium seed liquor after sterilizing, inoculum concentration 0.65%, 29 DEG C of fermentation temperature,
Fermentation time 118h；
（8）Acetic fermentation：By step（7）In filtrate inoculation acetic acid bacteria seed liquor, inoculum concentration 12.5%, 33 DEG C of temperature, when
Between 73h；
The thalline of acetic acid bacteria is Acetobacter pasteurianus Pasteur's subspecies（Acetobacter pasteurianus subsp. Pasteurianus）
(9) papaya fruit vinegar is clarified：Chitosan is added, chitosan concentration is 5.5g/L, 31 °C of temperature, time 9h, filtering
.
Embodiment 5
Other contents such as embodiment 1, the formula of papaya vinegar beverage：Papaya fruit vinegar is 6%, white granulated sugar 7g, citric acid
175mg。
Experiment one：Orthogonal test determines the optimal parameter of papaya alcoholic fermentation
Other contents such as embodiment 1, according to single factor experiment, using sensory evaluation scores as index, using L9（34）Orthogonal test is excellent
Change papaya alcoholic fermentation, experimental factor level and the results are shown in Table 1,2,3：
The experimental factor level code table of table 1
The orthogonal arrage of the papaya alcoholic fermentation of table 2
The orthogonal design variance analysis table of table 3
Note：" * ", " * * " represent difference up to 0.05,0.01 level of signifiance respectively, if F value ＞ F0.01(2,18), then mark
" * * ", if F0.01(2,18) ＞ F value ＞ F0.05(2,18), then mark " * ", if F value ＜ F0.05, then do not mark or labeled as " ns ".
Experiment 1 to 9 is the code combination of each influence factor in the factor coding schedule according to table 1 in table 2.
No. 1 expression of experiment：28 DEG C of temperature, initial pH2.5, inoculum concentration is 0.5%, and initial papaya TTS is 13 ° of Bix
No. 2 expressions of experiment：28 DEG C of temperature, initial pH3.0, inoculum concentration is 0.6%, and initial papaya TTS is 14 ° of Bix
No. 3 expressions of experiment：28 DEG C of temperature, initial pH3.5, inoculum concentration is 0.7%, and initial papaya TTS is 15 ° of Bix
No. 4 expressions of experiment：30 DEG C of temperature, initial pH2.5, inoculum concentration is 0.6%, and initial papaya TTS is 14 ° of Bix
No. 5 expressions of experiment：30 DEG C of temperature, initial pH3.0, inoculum concentration is 0.5%, and initial papaya TTS is 13 ° of Bix
No. 6 expressions of experiment：30 DEG C of temperature, initial pH3.5, inoculum concentration is 0.7%, and initial papaya TTS is 15 ° of Bix
No. 7 expressions of experiment：32 DEG C of temperature, initial pH2.5, inoculum concentration is 0.5%, and initial papaya TTS is 15 ° of Bix
No. 8 expressions of experiment：32 DEG C of temperature, initial pH3.0, inoculum concentration is 0.7%, and initial papaya TTS is 13 ° of Bix
No. 9 expressions of experiment：32 DEG C of temperature, initial pH3.5, inoculum concentration is 0.6%, and initial papaya TTS is 14 ° of Bix
The results addeds of K1 123,147 results addeds, 168 results addeds, 159 results addeds；
The results addeds of K2 456,258 results addeds, 249 results addeds, 267 results addeds；
The results addeds of K3 789,369 results addeds, 357 results addeds, 348 results addeds.
K maximums, which subtract K maximums under K minimum factors B and subtract K maximums under K minimum factors C, under R factors A subtracts under K minimum factors D
It is minimum that K maximums subtract K
K1 values are exactly the sum of the experimental result that correspondence level is 1 under each factor, and K2 is exactly the correspondence under each factor
Level is the sum of 2 experimental result, and the maximum that R is exactly K under each factor subtracts minimum value.
As shown in Table 3, the influence of initial pH (B) and inoculum concentration (C) to alcoholic fermentation is shown as extremely significantly, initial TSS
（D）Influence to alcoholic fermentation is shown as significantly, and the influence that temperature (A) Dichlorodiphenyl Acetate ferments shows as not notable.Analyzed more than
It can draw, initial pH, inoculum concentration and initial TSS are strictly controlled when carrying out alcoholic fermentation, to obtain higher alcoholic strength.
From fermentation period, four factors on fermentation period in certain scope without influence.It can draw using alcoholic strength as index
Optimal alcoholic fermentation condition is A1B3C3D3, i.e. 28 DEG C of temperature, initial pH3.5, inoculum concentration 0.7%, initial TSS is 15 ° of Bix.
Experiment two：The present invention carries out orthogonal experiment to papaya acetic fermentation
Other contents such as embodiment 1, according to single factor experiment, using sensory evaluation scores as index, using L9（34）Orthogonal test is excellent
Change papaya alcoholic fermentation, experimental factor level and the results are shown in Table 4,5,6.
The orthogonal test factor level table of table 4
The papaya wine vinegar acid fermentation orthogonal experiments of table 5 and analysis
The orthogonal design variance analysis table of table 6
Note：" * ", " * * " represent difference up to 0.05,0.01 level of signifiance respectively, if F value ＞ F0.01(2,18), then mark
" * * ", if F0.01(2,18) ＞ F value ＞ F0.05(2,18), then mark " * ", if F value ＜ F0.05, then do not mark or labeled as "ns”。
Experiment 1 to 9 is the code combination of each influence factor in the factor coding schedule according to table 4 in table 5.
No. 1 expression of experiment：Initial pH4.0,31 DEG C of temperature, inoculum concentration is 13%, and initial wine degree is 7%
No. 2 expressions of experiment：Initial pH4.0,32.5 DEG C of temperature, inoculum concentration is 15%, and initial wine degree is 7.5%
No. 3 expressions of experiment：Initial pH4.0,34 DEG C of temperature, inoculum concentration is 17%, and initial wine degree is 8%
No. 4 expressions of experiment：Initial pH4.5,31 DEG C of temperature, inoculum concentration is 15%, and initial wine degree is 8%
No. 5 expressions of experiment：Initial pH4.5,32.5 DEG C of temperature, inoculum concentration is 17%, and initial wine degree is 7%
No. 6 expressions of experiment：Initial pH4.5,34 DEG C of temperature, inoculum concentration is 13%, and initial wine degree is 7.5%
No. 7 expressions of experiment：Initial pH5.0,32.5 DEG C of temperature, inoculum concentration is 17%, and initial wine degree is 7.5%
No. 8 expressions of experiment：Initial pH5.0,32 DEG C of temperature, inoculum concentration is 13%, and initial wine degree is 8%
No. 9 expressions of experiment：Initial pH5.0,34 DEG C of temperature, inoculum concentration is 15%, and initial wine degree is 7%
As shown in table 6, show that the biggest factor of the influence final acidity of acetic fermentation is initial alcoholic strength by range analysis（R=
0.83）, secondly it is inoculum concentration (R=0.32), pH (R=0.10), temperature（R=0.05）.From fermentation period, four factors pair
The influence of fermentation period is not notable within the specific limits.The comprehensive analysis to final acidity and fermentation rate, determines acetic fermentation most
Good condition is A1B2C1D3, i.e. pH4.0,32.5 DEG C of temperature, inoculum concentration 13%, initial alcoholic strength 8%.
Experiment three：The present invention carries out orthogonal experiment to the clarification process of papaya acetic acid
Other contents such as embodiment 1, according to single factor experiment, using sensory evaluation scores as index, using L9（34）Orthogonal test is excellent
Change papaya clarification process, experimental factor level and the results are shown in Table 7,8,9.
The papaya fruit vinegar clarification process orthogonal test factor level table of table 7
The papaya fruit vinegar of table 8 clarifies L9(34) orthogonal arrage
The papaya fruit vinegar of table 9 clarifies orthogonal design variance analysis table
Note：" * ", " * * " represent difference up to 0.05,0.01 level of signifiance respectively, if F value ＞ F0.01(2,2), then mark
" * * ", if F0.01(2,2) ＞ F value ＞ F0.05(2,2), then mark " * ", if F value ＜ F0.05, then do not mark or labeled as " ns ".
Experiment 1 to 9 is the code combination of each influence factor in the factor coding schedule according to table 7 in table 8.
No. 1 expression of experiment：Chitosan concentration 5g/L, settling time 8h, 25 DEG C of temperature, sky row
No. 2 expressions of experiment：Chitosan concentration 5g/L, settling time 10h, 30 DEG C of temperature, sky row
No. 3 expressions of experiment：Chitosan concentration 5g/L, settling time 12h, 35 DEG C of temperature, sky row
No. 4 expressions of experiment：Chitosan concentration 6g/L, settling time 8h, 30 DEG C of temperature, sky row
No. 5 expressions of experiment：Chitosan concentration 6g/L, settling time 10h, 35 DEG C of temperature, sky row
No. 6 expressions of experiment：Chitosan concentration 6g/L, settling time 12h, 25 DEG C of temperature, sky row
No. 7 expressions of experiment：Chitosan concentration 7g/L, settling time 8h, 35 DEG C of temperature, sky row
No. 8 expressions of experiment：Chitosan concentration 7g/L, settling time 10h, 25 DEG C of temperature, sky row
No. 9 expressions of experiment：Chitosan concentration 7g/L, settling time 12h, 30 DEG C of temperature, sky row
(table 9) is found from range analysis result, influence of each factor to light transmittance is followed successively by from big to small：RA ＞ RC ＞ RB
＞ RD, i.e.,：Chitosan concentration ＞ temperature ＞ times ＞ sky row.
As shown in Table 9, the influence of chitosan concentration (A) and time (B) to papaya fruit vinegar light transmittance is shown as significantly, temperature
The influence of degree (C) to papaya fruit vinegar light transmittance shows as not notable.Being analyzed more than to draw, carrying out papaya fruit vinegar
Chitosan concentration, temperature are strictly controlled during clarification, to obtain best clarifying effect.It can draw using light transmittance as index
Optimal clarification condition is A1B1C2, i.e., it 5.5g/L, time is that 8h, temperature are 30 DEG C that chitosan concentration, which is,.
Experiment four：The present invention carries out orthogonal experiment to papaya vinegar beverage material formula
Other contents such as embodiment 1, according to single factor experiment, using sensory evaluation scores as index, using L9（34）Orthogonal test is excellent
Change papaya fruit vinegar seasoning formula, experimental factor level and the results are shown in Table 10,11,12.
The pawpaw vinegar fruit vinegar beverage of table 10 is formulated orthogonal test factor level table
The papaya vinegar beverage formula test result of table 11
The papaya vinegar beverage material formula orthogonal design variance analysis table of table 12
Note：" * ", " * * " represent difference up to 0.05,0.01 level of signifiance respectively, if F value ＞ F0.01(2,2), then mark
" * * ", if F0.01(2,2) ＞ F value ＞ F0.05(2,2), then mark " * ", if F value ＜ F0.05, then do not mark or labeled as " ns ".
Experiment 1 to 9 is the code combination of each influence factor in the factor coding schedule according to table 10 in table 11.
No. 1 expression of experiment：Fruit vinegar consumption 1%, white granulated sugar consumption 1g, Citric Acid Dosage 150mg, sky row
No. 2 expressions of experiment：Fruit vinegar consumption 1%, white granulated sugar consumption 2g, Citric Acid Dosage 175mg, sky row
No. 3 expressions of experiment：Fruit vinegar consumption 1%, white granulated sugar consumption 3g, Citric Acid Dosage 200mg, sky row
No. 4 expressions of experiment：Fruit vinegar consumption 2%, white granulated sugar consumption 1g, Citric Acid Dosage 200mg, sky row
No. 5 expressions of experiment：Fruit vinegar consumption 2%, white granulated sugar consumption 2g, Citric Acid Dosage 150mg, sky row
No. 6 expressions of experiment：Fruit vinegar consumption 2%, white granulated sugar consumption 3g, Citric Acid Dosage 175mg, sky row
No. 7 expressions of experiment：Fruit vinegar consumption 3%, white granulated sugar consumption 1g, Citric Acid Dosage 175mg, sky row
No. 8 expressions of experiment：Fruit vinegar consumption 3%, white granulated sugar consumption 2g, Citric Acid Dosage 200mg, sky row
No. 9 expressions of experiment：Fruit vinegar consumption 3%, white granulated sugar consumption 3g, Citric Acid Dosage 150mg, sky row
From the orthogonal experiments range analysis of table 12, RA ＞ RC ＞ RB ＞ RD, each factor influences on sense organ value
Primary and secondary order be：Papaya fruit vinegar ＞ citric acid ＞ white granulated sugars ＞ sky row.
As shown in Table 12, papaya fruit vinegar consumption（A）, white granulated sugar addition（B）With citric acid addition（C）To papaya
The sense organ flavor effect of fruit vinegar beverage shows as extremely notable.Its optimum formula is A3B1C2, i.e. papaya fruit vinegar is 6%, white sand
Sugared 7g, citric acid 175mg.
Claims (5)
1. a kind of preparation method of papaya fruit vinegar, it is characterised in that：Comprise the following steps：
（1）Raw material is selected：Ripe Fructus Caricae is selected to for raw material, rotten, pest and disease damage and impurity is rejected；
（2）Mashing：Papaya is broken into slurry；
（3）Ferment treatment：Citric acid is added in papaya pulp, tune pH is 3-4, the pectase added in terms of pulp weight
0.06-0.11%, 1.5-2.5h is incubated in 50~55 DEG C of thermostat water bath；
（4）The enzyme that goes out takes juice：Papaya pulp after ferment treatment is incubated in thermostat water bath, 85-95 DEG C of temperature, time 8-
12min, refilters to obtain filtrate；
（5）Composition adjustment：White granulated sugar is added in filtrate, it is 13-15 ° of Brix to make soluble solid in papaya filtrate；
（6）Sterilization is standby：Under the conditions of 90-98 DEG C of temperature, sterilize 15~30s, is subject to the arabo-ascorbic acid of the quality meter of filtrate
Sodium 0.04-0.07%；
（7）Alcoholic fermentation：By the filtrate inoculation yeast bacterium seed liquor after sterilizing, the inoculum concentration 0.6-0.8% in terms of the quality of filtrate,
26-30 DEG C of fermentation temperature, fermentation time 115-125h；Alcoholic strength is 8.35 ± 0.02%, and soluble solid is 15 ° of Brix,
PH is 3.5；
Saccharomycete seed liquor is to cultivate saccharomycete after preservation on inclined-plane nutrient medium, then the saccharomycete of slant preservation is existed
After being activated in potato medium slant, the ring of picking 2 ~ 3 is inoculated in the 300mL triangular flasks equipped with 100mL liquid potato culture mediums
In, 30 DEG C of 22 ± 2h of quiescent culture；
（8）Acetic fermentation：By step（7）In filtrate inoculation acetic acid bacteria seed liquor, the inoculum concentration 12-14% in terms of zymotic fluid, temperature
30-34 DEG C, ferment 70-75h；
The thalline of acetic acid bacteria is Acetobacter pasteurianus Pasteur's subspecies（Acetobacter pasteurianus subsp.
Pasteurianus）；Acetic acid bacteria seed liquor preparation process is as follows in the acetic fermentation step：
A, acetic acid bacteria activation：Acetic acid bacteria is put into ampoule bottle pipe after sterilization, the sterile water droplets of 0.5mL are drawn with sterile liquid-transfering gun
Enter in ampoule bottle pipe, gently vibrate, it is in suspension to make acetic acid bacteria dissolving, bacterium solution is transplanted on slant medium, trained at 30 DEG C
24 ~ 48h is supported, by continuous 3 squamous subcultures, wraps, seal, is preserved under the conditions of 4 ~ 10 DEG C；
B, acetic acid bacteria seed liquor preparation：With oese from the ring of slant medium picking 1 ~ 2, it is inoculated in and is trained equipped with 100mL bases
In the 300mL triangular flasks for supporting base, 30 DEG C, as 24 ~ 48h of quiescent culture, acetic acid bacteria seed liquor；
（9）Papaya fruit vinegar is clarified：Chitosan is added, chitosan concentration is 4-6g/L, 28-32 °C of temperature, time 8-12h, mistake
Filter；
Wherein, the inclined-plane nutrient medium formula is as follows：Peeled potatoes 200g, glucose 20.0g, agar 20.0g, distillation
Water 1000ml.
2. a kind of preparation method of papaya fruit vinegar according to claim 1, it is characterised in that：Comprise the following steps：
（1）Raw material is selected：Ripe Fructus Caricae is selected to for raw material, rotten, pest and disease damage and impurity is rejected；
（2）Mashing：Papaya pulp is broken into slurry；
（3）Ferment treatment：Citric acid is added in papaya pulp, it is 3.5 to adjust pH, 0.08% pectase is added, 50~55
DEG C thermostat water bath in be incubated 2h；
（4）The enzyme that goes out takes juice：Papaya pulp after ferment treatment is incubated in thermostat water bath, 90 DEG C of temperature, time 10min,
Refilter to obtain filtrate；
（5）Composition adjustment：White granulated sugar is added in filtrate, it is 14 ° of Brix to make soluble solid in papaya filtrate；
（6）Sterilization is standby：Under the conditions of 95 DEG C of temperature, sterilize 15~30s, the sodium isoascorbate for plus 0.05%；
（7）Alcoholic fermentation：By the filtrate inoculation yeast bacterium seed liquor after sterilizing, inoculum concentration 0.7%, 28 DEG C of fermentation temperature, fermentation
Time 120h；
（8）Acetic fermentation：By step（7）In filtrate inoculation acetic acid bacteria seed liquor, inoculum concentration 13%, 32.5 DEG C of temperature, fermentation
72h；
Acetic acid bacteria is Acetobacter pasteurianus Pasteur's subspecies（Acetobacter pasteurianus subsp.
Pasteurianus）；
（9）Papaya fruit vinegar is clarified：Chitosan is added, chitosan concentration is 5g/L, 30 °C of temperature, time 10h, filtering.
3. a kind of preparation method of papaya fruit vinegar according to claim 1 or 2, it is characterised in that：The acetic fermentation
Fruit vinegar acidity is 4.78 ± 0.03g/100mL in step, and fermentation rate is 58.48%, and initial pH is that 5.0, final pH is 4.5.
4. a kind of preparation method of papaya fruit vinegar according to claim 1, it is characterised in that：Described papaya fruit vinegar
Total acidity is 4.6-4.8g/100mL, and the content of soluble solid is 6.49 ° of Brix, and the content of reduced sugar is 1.07g/
100g。
5. the application of the fruit vinegar prepared using a kind of papaya fruit vinegar method described in claim 1 or 2, it is characterised in that：Match somebody with somebody
Papaya vinegar beverage is made, is formulated as follows：Fruit vinegar containing papaya 6%, white granulated sugar 7g, citric acid 175mg in per 100ml.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510367710.2A CN104962449B (en) | 2015-06-29 | 2015-06-29 | A kind of preparation method and application of papaya fruit vinegar |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510367710.2A CN104962449B (en) | 2015-06-29 | 2015-06-29 | A kind of preparation method and application of papaya fruit vinegar |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN104962449A CN104962449A (en) | 2015-10-07 |
| CN104962449B true CN104962449B (en) | 2017-10-20 |
Family
ID=54216549
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510367710.2A Active CN104962449B (en) | 2015-06-29 | 2015-06-29 | A kind of preparation method and application of papaya fruit vinegar |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104962449B (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105733916A (en) * | 2016-04-11 | 2016-07-06 | 苏州苏东庭生物科技有限公司 | Making method of waxberry vinegar |
| 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 |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102220220B (en) * | 2011-06-28 | 2012-07-25 | 湖北耀荣木瓜生物科技发展有限公司 | Method for producing Carica papaye vinegar |
| CN102220219B (en) * | 2011-06-28 | 2012-07-04 | 湖北耀荣木瓜生物科技发展有限公司 | Production method of papaya vinegar |
| US20140212453A1 (en) * | 2013-01-28 | 2014-07-31 | Alice Chang | Snack system, including interior filing of ingredient, outer coating of ingredient, addition of ingredient, and formation of snack roll |
| CN103289881A (en) * | 2013-07-04 | 2013-09-11 | 宣城市中良枣业有限责任公司 | Preparation method of chaenomeles speciosa vinegar |
-
2015
- 2015-06-29 CN CN201510367710.2A patent/CN104962449B/en active Active
Also Published As
| Publication number | Publication date |
|---|---|
| CN104962449A (en) | 2015-10-07 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101381671B (en) | Tea vinegar and brewing method | |
| CN101215518B (en) | Litchi fruit vinegar and its preparing method | |
| CN104509907A (en) | Composite plant ferment vinegar beverage and preparation method thereof | |
| CN104130905B (en) | Without the full juice fermented orange wine of sulfurous gas and production technique thereof | |
| CN104256764B (en) | A kind of compound fruit and vegetable juice fermented health drink | |
| CN105779206B (en) | Semi-sweet applejack | |
| CN102488267A (en) | Asparagus-pawpaw functional drink and its production method | |
| KR100678331B1 (en) | The brewing method of peach wine | |
| CN104962449B (en) | A kind of preparation method and application of papaya fruit vinegar | |
| CN105861209A (en) | Brewing technology for longan dry white wine | |
| CN109207328B (en) | Production method of green plum wine | |
| JP2022512521A (en) | Manufacturing method of grape wine vinegar and grape wine vinegar using this | |
| CN101381664A (en) | Honeymead and honey vinegar brewed by natural plant spice and preparation method thereof | |
| CN102823909A (en) | Lemon tea vinegar drinks | |
| CN105002029A (en) | Qi-regulating amur grape icewine and preparation method thereof | |
| CN108148705A (en) | A kind of brewing method of hawthorn yellow wine and the hawthorn yellow wine of high flavones content | |
| CN109181976B (en) | Low-alcohol green plum wine and production method thereof | |
| KR101120286B1 (en) | Manufacturing method of the distilled liquor comprising Acer tegmentosum | |
| CN104946458B (en) | A kind of pure raw pineapple waxy corn health fruit and preparation method thereof | |
| CN107760552B (en) | Fig fermentation liquor and fig fruit vinegar prepared from same | |
| CN102499405A (en) | Preparation method for asparagus compound cereal fermentation type functional beverage | |
| CN105647770A (en) | Preparation method of rosa sterilis fruit wine and rosa sterilis fruit wine | |
| CN105018267A (en) | Lemon/amur grape ice wine and preparation method thereof | |
| CN101906377B (en) | Medlar coffee fruit vinegar | |
| CN107384735A (en) | A kind of brewing method of emblic fruit vinegar |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |