CN100383232C - Brewing technology of pear drink vinegar - Google Patents
Brewing technology of pear drink vinegar Download PDFInfo
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- CN100383232C CN100383232C CNB2006100129978A CN200610012997A CN100383232C CN 100383232 C CN100383232 C CN 100383232C CN B2006100129978 A CNB2006100129978 A CN B2006100129978A CN 200610012997 A CN200610012997 A CN 200610012997A CN 100383232 C CN100383232 C CN 100383232C
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Abstract
The present invention belongs to a fruit vinegar making process, in particular, it relates to an An-pear beverage vinegar making process. Said process includes the following steps: breaking; sugar degree regulation; alcohol fermentation; spraying process fermentation, at the same time of adding yeast mash adding cellulose and pectinase, its fermentation temperature is 15-17 deg.C, pressure-filtering, regulating alcoholicity to 5-7% (V/V); acetic acid fermentation, fermentation temperature is 20-25 deg.C, when the alcoholicity is less than 0.4% (V/V), stopping fermentation; filtering, using metal membrane to make filtration, then using kieselguhr filter to make filtration; ageing for 6 months; clearing, adding pectinase and kieselguhr diatomite; blending and modification; sterilization and filling so as to obtain the invented An-pear beverage vinegar.
Description
Technical field:
The present invention relates to fruit vinegar brewing technique, particularly a kind of brewing technology of pear drink vinegar.
Background technology:
Vinegar beverage is more and more favored by the human consumer because of it is good for health.At present, the vinegar beverage on the market is based on cider vinegar, and mostly cider vinegar is to blend with Sucus Mali pumilae and forms, and the vinegar beverage of really brewageing is that raw material carries out brewageing of beverage vinegar and still do not have bibliographical information with the peace pears seldom.The peace pears are as a kind of fruit that characteristics are arranged very much, mainly concentrate on Jingdone district along Great Wall one band, 200,000 tons of annual production, but pacify pears at present except eating raw, its working modulus has only 4.7%.If with the peace pears is that raw material is brewageed Chengan County's pears vinegar beverage, be a contribution not only, and can promote to pacify the formation of pears industrial chain market, improve agriculture industrialization level and farmers' income.
Summary of the invention:
It is raw material with the peace pears that purpose of the present invention aims to provide a kind of, through purebred yeast, that acetic bacteria is brewageed into palatability is strong, has the brewing technology of pear drink vinegar of health care and pharmaceutical use concurrently.
Realize that the object of the invention brewing technology of pear drink vinegar step is as follows:
A. broken: the selective maturation degree breaks into fragment with crusher, fragment diameter 0.15-0.2cm at the peace pears of 7-8 one-tenth and free from insect pests, Signs of Mould;
B. pol adjustment: the broken backsight moisture content of peace pears, acidity, pol, adjust pol in conjunction with final vinegar desired concn, by final acetic acid degree 3.3-9.0%, pol is adjusted into 12-17BX
0
C. zymamsis: ferment with spray technology in the large-size stainless steel jar, when adding yeast mash, add cellulase, polygalacturonase, addition is respectively 2/0,000 and 1/0,000, and leavening temperature is 15-17 ℃, when residual sugar is lower than 5g/L, presses filter;
D. press filter: the back distiller's wort that will ferment carries out press filtration with belt filter press, and the An-pear dreg water content after the press filtration is below 20%;
E. alcoholic strength adjustment: press An-pear dreg wine after the filter and want alcoholic strength to transfer to 5-7% (V/V) to carry out acetic fermentation again;
F. acetic fermentation: aerating oxygen during fermentation, when alcoholic strength is lower than 0.4% (V/V), stops fermentation by leavening temperature 20-25 ℃;
G. filter: the peace pears vinegar behind the acetic fermentation filters with diatomite filter, uses 0.4 μ m and 0.2 μ m metal membrane filter before the can again;
H. ageing: 6 months ageing time;
I. clarification: former vinegar adds polygalacturonase and diatomite when clarifying simultaneously, and add-on is respectively 1/0,000 and 1 ‰, circulates 2 hours, leaves standstill 3-5 days;
K. vacuum concentration: the fruit juice that squeezing is obtained utilizes vacuum decker to be condensed into 6 times inspissated juice;
M. allotment is modified: An-pear original vinegar is allocated by the mouthfeel and the fragrance of pear drink vinegar with peace pears inspissated juice;
N. sterilization: with 105 ℃, the high temperature of 5S to the pear drink vinegar instantaneous sterilizing.
Brewing technology of pear drink vinegar of the present invention belongs to liquid submerged fermentation technology.Because it is a raw material with fresh peace pears, and the various characteristics and the local flavor of fresh peace pears have been kept, be rich in multiple amino acids, VITAMIN and mineral substance, therefore have clearing lung-heat, reduce phlegm, moisturize, beauty treatment, anti-ageing, relieve the effect of alcohol, effects such as flora in the two-ways regulation body, aid digestion, hypotensive, anti-obesity, the pear drink vinegar golden yellow color that it finally obtains, as clear as crystal, sour-sweet moderate, refreshing and oiliness, fragrant odour, lingering fragrance is mellow long, and straight drink, cold drink are all good.
Description of drawings:
Fig. 1 is a process flow sheet of the present invention.
Embodiment:
Below in conjunction with drawings and Examples in detail the present invention is described in detail.
Its step of the described brewing technology of pear drink vinegar of present embodiment is as follows:
A. broken: the selective maturation degree breaks into fragment with crusher, fragment diameter 0.15-0.2cm at the peace pears of 7-8 one-tenth and free from insect pests, Signs of Mould.
B. pol adjustment: the broken backsight moisture content of peace pears, acidity, pol, adjust common product acetic acid degree 3.3-9.0%, the general adjustable 12-17BX of raw material in conjunction with final vinegar desired concn
0
C. zymamsis: because peace pears acidity is higher, suppress the zymic growth, so to select can PH than the environment at the end in the yeast of normal fermentation.Fermentation adopts spray technology to carry out in the large-size stainless steel jar, when adding yeast mash, adds cellulase, polygalacturonase, and to increase vinegar productivity, addition is respectively 2/0,000 and 1/0,000, and leavening temperature is 15-17 ℃, when residual sugar is lower than 5g/L, presses filter.
D. press filter: the back distiller's wort that will ferment carries out press filtration with belt filter press, and the An-pear dreg after the press filtration requires water content below 20%.
E. An-pear dreg is handled: the An-pear dreg that obtains modification after the fermentation is that good animal is raised after the drying and the slag chaff behind the brewed spirit carries out proportioning, makes animal feedstuff additive after the nutritional fortification.
F. alcoholic strength adjustment: press An-pear dreg wine after the filter and want alcoholic strength to transfer to 5-7% (V/V) to carry out acetic fermentation again.
G. acetic fermentation: aerating oxygen during fermentation, when alcoholic strength is lower than 0.4% (V/V), stops fermentation by leavening temperature 20-25 ℃.
H. filter: the peace pears vinegar behind the acetic fermentation filters with diatomite filter and filters, and 0.4 μ m and 0.2 μ m metal membrane filter are adopted in the filtration before the can.
I. ageing: the peace pears vinegar after acetic fermentation finishes needs just can clarify through 6 months ageing.
J. clarification: former vinegar need add polygalacturonase and diatomite when clarifying simultaneously, and add-on is respectively 1/0,000 and 1 ‰, circulates 2 hours, leaves standstill 3-5 days.
K. vacuum concentration: will pacify the fruit juice that the broken squeezing of pears obtains and utilize vacuum decker to be condensed into 6 times inspissated juice, so that preserve.
M. allotment is modified: An-pear original vinegar is allocated with peace pears inspissated juice, to increase the mouthfeel and the fragrance of pear drink vinegar.
N. sterilization: with 105 ℃, the high temperature of 5S to the pear drink vinegar instantaneous sterilizing.
O. filter and sterile filling.
Claims (1)
1. brewing technology of pear drink vinegar, its processing step is as follows:
A. broken: the selective maturation degree breaks into fragment with crusher, fragment diameter 0.15-0.2cm at the peace pears of 7-8 one-tenth and free from insect pests, Signs of Mould;
B. pol adjustment: the broken backsight moisture content of peace pears, acidity, pol, adjust pol in conjunction with final vinegar desired concn, by final acetic acid degree 3.3-9.0%, pol is adjusted into 12-17BX
0
C. zymamsis: ferment with spray technology in the large-size stainless steel jar, when adding yeast mash, add cellulase, polygalacturonase, addition is respectively 2/0,000 and 1/0,000, and leavening temperature is 15-17 ℃, when residual sugar is lower than 5g/L, presses filter;
D. press filter: the back distiller's wort that will ferment carries out press filtration with belt filter press, and the An-pear dreg water content after the press filtration is below 20%;
E. alcoholic strength adjustment: press An-pear dreg wine after the filter and want alcoholic strength to transfer to 5-7% (V/V) to carry out acetic fermentation again;
F. acetic fermentation: aerating oxygen during fermentation, when alcoholic strength is lower than 0.4% (V/V), stops fermentation by leavening temperature 20-25 ℃;
G. filter: the peace pears vinegar behind the acetic fermentation filters with diatomite filter, uses 0.4 μ m and 0.2 μ m metal membrane filter before the can again;
H. ageing: 6 months ageing time;
I. clarification: former vinegar adds polygalacturonase and diatomite when clarifying simultaneously, and add-on is respectively 1/0,000 and 1 ‰, circulates 2 hours, leaves standstill 3-5 days;
K. vacuum concentration: the fruit juice that squeezing is obtained utilizes vacuum decker to be condensed into 6 times inspissated juice;
M. allotment is modified: An-pear original vinegar is allocated by the mouthfeel and the fragrance of pear drink vinegar with peace pears inspissated juice;
N. sterilization: with 105 ℃, the high temperature of 5S to the pear drink vinegar instantaneous sterilizing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2006100129978A CN100383232C (en) | 2006-07-31 | 2006-07-31 | Brewing technology of pear drink vinegar |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2006100129978A CN100383232C (en) | 2006-07-31 | 2006-07-31 | Brewing technology of pear drink vinegar |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1904026A CN1904026A (en) | 2007-01-31 |
| CN100383232C true CN100383232C (en) | 2008-04-23 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB2006100129978A Expired - Fee Related CN100383232C (en) | 2006-07-31 | 2006-07-31 | Brewing technology of pear drink vinegar |
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Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102715472A (en) * | 2012-07-04 | 2012-10-10 | 天津科技大学 | Method for preparing Anli pear syrup |
| CN103695244A (en) * | 2013-12-20 | 2014-04-02 | 李侠 | Brewing process of honey-anli pear wine |
| CN104013048B (en) * | 2014-05-28 | 2015-10-21 | 河南科技大学 | A kind of preparation method of sand pear fruit vinegar beverage |
| CN104403917A (en) * | 2014-12-11 | 2015-03-11 | 高雅 | Fructus ussuriensis vinegar preparation method |
| CN106754232A (en) * | 2017-03-19 | 2017-05-31 | 黑龙江省带岭林业科学研究所 | Syringa reticulata var mandshurica vinegar |
| CN108504537A (en) * | 2018-06-28 | 2018-09-07 | 唐山师范学院 | A kind of anli pear rose vinegar brewage process |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1143109A (en) * | 1996-05-31 | 1997-02-19 | 窦双利 | Pear vinegar and its preparing method |
| CN1687379A (en) * | 2005-04-01 | 2005-10-26 | 王浩贵 | Pear vinegar |
-
2006
- 2006-07-31 CN CNB2006100129978A patent/CN100383232C/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1143109A (en) * | 1996-05-31 | 1997-02-19 | 窦双利 | Pear vinegar and its preparing method |
| CN1687379A (en) * | 2005-04-01 | 2005-10-26 | 王浩贵 | Pear vinegar |
Non-Patent Citations (2)
| Title |
|---|
| 梨果醋酿造工艺研究. 牛天声等.中国酿造，第10期. 2004 * |
| 深层发酵洋梨醋的研制. 黄亚东.饮料工业，第3卷第6期. 2000 * |
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| CN1904026A (en) | 2007-01-31 |
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