CN100420396C

CN100420396C - Beverage contg. haw and fruit vinegar, and its prodn. process

Info

Publication number: CN100420396C
Application number: CNB2005100908296A
Authority: CN
Inventors: 闫斌
Original assignee: 闫斌
Current assignee: Tiandiyihao Beverage Co., Ltd.
Priority date: 2005-08-18
Filing date: 2005-08-18
Publication date: 2008-09-24
Anticipated expiration: 2025-08-18
Also published as: CN1718116A

Abstract

The present invention relates to a preparation process for haw fruit vinegar beverages, which makes use of haw as a principal raw material. The present invention makes use of a microorganism liquid submerged fermentation technique in the process of brewing and does not use any preservative, so the nutrient components and the aromatic substances of haw are reserved maximally. Obtained finished products are clear, have the advantages of palatable sour and sweet tastes, pure mouth feel and rich fruity flavor and have certain medicinal values for beautification, nutritions, body-building and disease prevention.

Description

A kind of haw fruit vinegar beverage and production technology thereof

Technical field

The present invention relates to a kind of haw fruit vinegar beverage and production technology thereof.

Background technology

Hawthorn has very high nutrition, health care is worth, discover and not only contain rich organic acid in the haw berry, also contain 17 kinds of gal4 amino acids, there are 8 kinds to be the amino acid of needed by human, the brain, blood flow that r-aminobutyric acid wherein can improve human body be logical, transfer blood pressure and town neural, and also contain human body and play flavones hypotensive and the treatment disease of cardiovascular system.For a long time, the hawthorn of " dietotherapeutic " is one of optimum feed stock of processing health food.

Research to haw fruit vinegar and beverage thereof in recent years is subjected to the more and more general attention of people, wherein the production technology of haw fruit vinegar has the fermentation of liquid liquid, solid-liquid fermentation, solid fermentation etc., all belong to two-step fermentation, promptly need through alcoholic fermentation stage and acetic fermentation stage, wherein acetic fermentation needs 60 hours at least, thereby the overall cost of resulting haw fruit vinegar beverage is higher.

Summary of the invention

The production technology that the purpose of this invention is to provide a kind of as clear as crystal, sour and sweet palatability, mouthfeel is pure, the smell of fruits is very sweet haw fruit vinegar beverage.

The present invention is primary raw material with the hawthorn, in this brewing process, utilize the microbic liquid deep layer fermentation technology, wherein bacterial classification is grape wine dry ferment and AS1.41 acetic acid bacteria, do not use any anticorrisive agent, farthest kept nutritional labeling and the aromatic substance in the hawthorn, this production technology may further comprise the steps:

1, choosing fruit: select fresh, maturity good, the bright hawthorn of no insect pest, without putrefaction;

2, raw material is handled: the hawthorn that chooses is cleaned up and fragmentation, the water logging that adds 1.2 times afterwards soaks haw liquid;

3, adjust pol: add white granulated sugar in the haw liquid that obtains, the sugar content that makes fruit juice is 16 ° of BX-18 ° of BX;

4, alcoholic fermentation: the adjusted haw liquid of pol is poured in the closed container, (this wine active dry yeast liquid obtains by following steps: the warm water with 35 ℃-42 ℃ is diluted to 10% with the grape wine dry ferment to the wine active dry yeast liquid of adding 200mg/l-500mg/l, stirred gently after the dilution 5 minutes), temperature remains on 20 ℃-25 ℃ and carries out alcoholic fermentation, fermentation time is 5-7 days, when reaching 7%-9% (V/V), alcohol content stops fermentation, the Hawthorn Fruit Wine that obtains fermenting;

5, acetic fermentation

Adding percent by volume in the Hawthorn Fruit Wine of fermentation is the AS1.41 acetic acid bacteria of 8-10%, at 32-36 ℃ of bottom fermentation 36-45 hour, stops fermentation when total acid content is 4.5-6% (with acetometer), obtains hawkthorn acetic acid;

6, the sterilization of hawkthorn acetic acid, filtration: the hawkthorn acetic acid process high-temperature short-time sterilization with obtaining, continued for 3 seconds at 135 ℃, filter with flame filter press then, obtain as clear as crystal hawkthorn acetic acid;

7, allotment: get hawkthorn acetic acid, honey element, acesulfame potassium and pure water and allocate and obtain the haw fruit vinegar beverage, wherein comprise the hawkthorn acetic acid of 7%-10%, the honey element of 0.01%-0.05%, the acesulfame potassium of 0.005%-0.03%;

8, filtration, can, sterilization: deployed haw fruit vinegar beverage is filtered through diatomite filter, carry out can filtering good beverage, sterilization 30 minutes under 90 ℃ of conditions then is finished product.

In above-mentioned adaptation step, also can add additive commonly used in other food industry, such as colouring agent etc., also can add white granulated sugar, honey or xylitol, wherein the consumption of white granulated sugar is 3%-5%, the consumption of honey is 0.5%-3%, and the consumption of xylitol is 1%-4%.

Above-mentioned grape wine dry ferment and AS1.41 acetic acid bacteria all can be bought from market, for example commercially available grape wine dry ferment.

Acetic fermentation stage required time is 36-45 hour in the production technology of above-mentioned haw fruit vinegar beverage, for 60 hours of prior art, can save cost at least largely, reduce energy resource consumption, and this production technology is simple, and required place is little, and overall cost is low.Every index of resulting haw fruit vinegar beverage is through checking equal accord with Q/CHY09-2005 standard-required:

1, organoleptic indicator

Adopt visual, nose, mouthful taste method and carry out, described beverage color and luster is yellow or brown, and haw fermented distinctive fragrance is arranged, sour and sweet palatability, and clarification does not have bad smell and peculiar smell, no suspended substance;

2, physical and chemical index

The soluble solid that described beverage records with compound microcapsule in the time of 20 ℃ is at least 3%, total acid (with acetometer) 3.0g/l-5.0g/l;

3, sanitary index

Total number of bacteria≤100/ml; Coliform≤6/ml; Pathogenic bacteria must not detect; Arsenic (in As)≤0.5mg/l; Copper (in Cu)≤10mg/l; Plumbous (in Pb)≤1.0mg/l.

The specific embodiment

The preparation of wine active dry yeast liquid: the warm water with 35 ℃-42 ℃ is diluted to 10% with commercially available grape wine dry ferment, stirs gently after the dilution after 5 minutes and obtains wine active dry yeast liquid.

The AS1.41 acetic acid bacteria: available from Institute of Micro-biology of the Chinese Academy of Sciences,

Preparation embodiment 1:

Select fresh, maturity is good, no insect pest, the bright hawthorn of without putrefaction, clean and fragmentation, the water logging that adds 1.2 times afterwards soaks haw liquid, in haw liquid, add white granulated sugar, the sugar content that makes fruit juice is 16 ° of BX, the adjusted haw liquid of pol is poured in the closed container, add 300mg/l wine active dry yeast liquid, temperature remains on 20 ℃-25 ℃ and carries out alcoholic fermentation, fermentation time is 5-7 days, when reaching 7%-9% (V/V), alcohol content stops fermentation, the Hawthorn Fruit Wine that obtains fermenting inserted percent by volume and is 8% AS1.41 acetic acid bacteria afterwards, at 32-36 ℃ of bottom fermentation 36-45 hour, when being 4.5-6% (with acetometer), total acid content stops fermentation, obtain hawkthorn acetic acid, subsequently resulting hawkthorn acetic acid is carried out high-temperature short-time sterilization, under 135 ℃ of conditions, continue 3 seconds, filter with flame filter press then, obtain as clear as crystal hawkthorn acetic acid.

Preparation embodiment 2:

Select fresh, maturity good, the bright hawthorn of no insect pest, without putrefaction, cleans and broken, the water logging that adds 1.2 times afterwards soaks haw liquid, adds white granulated sugar in haw liquid, the sugar content that makes fruit juice is 18 ° of BX.The adjusted haw liquid of pol is poured in the closed container, add 450mg/l wine active dry yeast liquid, temperature remains on 20 ℃-25 ℃ and carries out alcoholic fermentation, fermentation time is 5-7 days, when reaching 7%-9% (V/V), alcohol content stops fermentation, the Hawthorn Fruit Wine that obtains fermenting, insert percent by volume afterwards and be 10% AS1.41 acetic acid bacteria, at 32-36 ℃ of bottom fermentation 36-45 hour, when being 4.5-6% (with acetometer), total acid content stops fermentation, obtain hawkthorn acetic acid, resulting acetic acid fermentation liquid is carried out high-temperature short-time sterilization, under 135 ℃ of conditions, continue 3 seconds, filter with flame filter press then, obtain as clear as crystal hawkthorn acetic acid.

Embodiment 1:

Calculate to produce the 1000kg finished product, select for use 75kg by the hawkthorn acetic acid that obtains among the preparation embodiment 1, the honey of 10kg, the white granulated sugar of 50kg, the honey element of 0.3kg, the acesulfame potassium of 0.2kg, all the other are supplied with pure water, after filtering, diatomite filter carries out can earlier, sterilization 30 minutes under 90 ℃ of conditions then obtains the haw fruit vinegar beverage.

Embodiment 2:

Calculate to produce the 1000kg finished product, select for use 85kg by the hawkthorn acetic acid that obtains among the preparation embodiment 2, the xylitol of 4kg, the honey element of 0.5kg, the acesulfame potassium of 0.3kg, all the other are supplied with pure water, after filtering, diatomite filter carries out can earlier, sterilization 30 minutes under 90 ℃ of conditions then obtains the haw fruit vinegar beverage.

Claims

1. the production technology of a haw fruit vinegar beverage may further comprise the steps:

(1) choosing fruit: select fresh, maturity good, the bright hawthorn of no insect pest, without putrefaction;

(2) raw material is handled: the hawthorn that chooses is cleaned up and fragmentation, the water logging that adds 1.2 times afterwards soaks haw liquid;

(3) adjust pol: add white granulated sugar in the haw liquid that obtains, the sugar content that makes fruit juice is 16 ° of BX-18 ° of BX;

(4) alcoholic fermentation: the adjusted haw liquid of pol is poured in the closed container, the wine active dry yeast liquid that adds 200mg/l-500mg/l, temperature remains on 20 ℃-25 ℃ and carries out alcoholic fermentation, fermentation time is 5-7 days, when reaching 7%-9% (V/V), alcohol content stops fermentation, the Hawthorn Fruit Wine that obtains fermenting;

(5) acetic fermentation: adding percent by volume in the Hawthorn Fruit Wine of fermentation is the AS1.41 acetic acid bacteria of 8-10%, and at 32-36 ℃ of bottom fermentation 36-45 hour, until with acetometer, total acid content stopped fermentation during for 4.5-6%, obtains hawkthorn acetic acid;

(6) sterilization of hawkthorn acetic acid, filtration: the hawkthorn acetic acid process high-temperature short-time sterilization with fermentation ends, continued for 3 seconds at 135 ℃, filter with flame filter press then, obtain as clear as crystal hawkthorn acetic acid;

(7) allotment: get hawkthorn acetic acid, honey element, acesulfame potassium and pure water and allocate and obtain the haw fruit vinegar beverage, wherein comprise the hawkthorn acetic acid of 7%-10%, the honey element of 0.01%-0.05%, the acesulfame potassium of 0.005%-0.03%;

(8) filtration, can, sterilization: deployed haw fruit vinegar beverage is filtered through diatomite filter, carry out can, sterilization 30 minutes under 90 ℃ of conditions then filtering good beverage.

2. production technology according to claim 1 is characterized in that adding colouring agent in described adaptation step.

3. production technology according to claim 1 and 2 is characterized in that adding honey and white granulated sugar in described adaptation step.

4. production technology according to claim 1 and 2 is characterized in that adding xylitol in described adaptation step.

5. the haw fruit vinegar beverage that obtains according to any described production technology of claim 1-4.