CN101215518B

CN101215518B - Litchi fruit vinegar and its preparing method

Info

Publication number: CN101215518B
Application number: CN2008100704983A
Authority: CN
Inventors: 宋洪波; 王金亮; 安凤平; 何静; 吕锋
Original assignee: 福建农林大学
Priority date: 2008-01-21
Filing date: 2008-01-21
Publication date: 2011-04-13
Also published as: CN101215518A

Abstract

A litchi fruit vinegar employs fresh and mature litchi fruits as raw material, wherein the method for preparation comprises juice adjustment, alcoholic fermentation, squashing distillery yeast, acetous fermentation, clarification, degerming and finishing, the procreative litchi fruit vinegar preferably preserves intrinsic nutritional substance and scent of the litchi. The invention is capable of solving the problem of short shelf life and not easy storage, simultaneously, adding a new variety for the fruit vinegar, enriching the fruit vinegar market and deepening the process of the litchi simultaneity, and has active significant for improving added value of the litchi production, increasing peasant income and advancing industry development of the litchi.

Description

Litchi fruit vinegar and preparation method thereof

Technical field the present invention relates to a kind of fruit vinegar and preparation method thereof, particularly a kind of litchi fruit vinegar and preparation method thereof.

The background technology fruit vinegar is to be main raw material with fruit or fruit processing fent, a kind of nutritious, the acid condiment that local flavor is good that utilize that the modern biotechnology brew forms, it has the nutrient health-care function of fruit and vinegar concurrently, is that functions such as collection nutrition, health care, dietotherapy are the novel drink of one.Modern scientific research finds that fruit vinegar has different physiological roles.

China is lichee main product state, and area and output all rank first in the world.From the nineties in last century begin in Guangdong, ground such as Guangxi, Fujian, Hainan is rapidly developed.Lichee is as the famous special product fruit of southern china, and its color is all good, is described as the treasure of China.Because concentrate lichee collection period and fresh-keeping difficulty big, recent years, economic benefit was generally not good.At present, the processing of lichee product be confined to eat raw, canned litchi, litchi spirit, quick-frozen lychee.Lichee is processed into fruit vinegar can deepens processing, enrich seasonings market, improve the lichee value-added content of product, change the lichee industry situation that Higher output is not accompanied by a higher income its product.

Summary of the invention the purpose of this invention is to provide a kind of litchi fruit vinegar and preparation method thereof.

The preparation method of litchi fruit vinegar of the present invention comprises the adjustment of squeezing the juice, zymamsis, broken distillery yeast, acetic fermentation, clarification and degerming, finished product, specifically realizes by following technological step:

1, the adjustment of squeezing the juice: lichee is shelled, pulls an oar after the stoning, and centrifugal with the rotating speed that is not less than 3000rpm then, intake pressure is 0.05MPa, separates and removes screenings and insoluble composition, and being adjusted to pol with white sugar is 16～20 ° of Brix;

2, zymamsis: get the adjusted raw material of squeezing the juice and carry out fermentative processing, addition by 0.05～0.3g/100mL adds grape wine high reactivity brewer's dried yeasts, leavening temperature is controlled at 16～30 ℃, ferment to alcoholic strength and reach 7～10% (V/V), the alcohol fermented beer of lichee;

3, broken distillery yeast: with the lichee alcohol fermented beer of clarifixator homogenization treatment step 2, the general homogenization pressure that adopts is 100～125MPa; Perhaps divide homogenization treatment lichee alcohol fermented beer 2 times, primary homogenization pressure is 40～45MPa, and secondary homogenization pressure is 100～125Mpa;

4, acetic fermentation: get the lichee alcohol fermented beer after the homogenization treatment, add bacillus aceticus, inoculum size is 5～15% (V/V), makes postvaccinal bacterial classification concentration be not less than 1 * 10 ⁷Cfu/mL, temperature is controlled at 30 ℃～34 ℃, air flow is controlled at 1: 0.05～0.4 (V/V), ferments to acetic acid content to be not less than 6.5% o'clock, handles sterilization in 10 minutes through 82 ℃, acetic acid fermentation liquid;

5, ageing: be no less than month with leaving standstill ageing under the acetic acid fermentation liquid normal temperature;

6, clarification and degerming: the acetic acid fermentation liquid after the ageing is carried out centrifugal treating, remove insoluble composition, centrifuge speed is not less than 8000rpm, and intake pressure is 0.05MPa; Adopting the aperture then is the millipore filtration membrane filtration of 1～20 μ m, is 0.2～0.45 μ m ultra-filtration membrane degerming with the aperture again, is litchi fruit vinegar;

7, finished product: bottle cleans up the back ozone sterilization, and stopper adopts asepsis plug, adopts high bit buffering basin to carry out the automatic ration sterile filling then and gets finished product.

The present invention adopts grape wine high reactivity brewer's dried yeasts to ferment, and has simplified processing step, has reduced the chance of fermenting process living contaminants; Adopt the broken distillery yeast of nanometer homogeneous, for the bacillus aceticus growth provides nutritive substance, be retained in the fruit vinegar as a kind of nutrition simultaneously better; The clarification, the degerming novel process that adopt centrifugal predefecation and millipore filtration to combine with ultrafiltration, avoided the traditional hot sterilization to make nutritive substance and the serious phenomenon of color, smell and taste deterioration, solved the difficult problem of the not good and finished product muddiness of fruit vinegar flavor, reduced production cost, make the fruit vinegar tart flavour of preparation soft, mouthfeel is plentiful, and aftertaste is long, keep inherent nutritive substance of lichee own and fragrance better, met modern's diet idea.The present invention is raw material with the lichee, has solved lichee processing and utilization problem well, and for people's life has increased a new fruit vinegar kind, improves the lichee added value of product, the orchard worker is increased income significant.

Embodiment is illustrated below in conjunction with embodiment in order fully to disclose litchi fruit vinegar of the present invention and preparation method thereof.

Embodiment: a kind of preparation method of litchi fruit vinegar

Select no insect pest for use, do not have mildew and rot, fresh intact, sophisticated litchi fruits, clean up the back as raw material.Shell, after the stoning, litchi pulp squeezed the juice with the juice extractor making beating, and to transfer to pol with white sugar be 18 ° of Brix; Then, adopting model is the beverage whizzer of DHJY470, and intake pressure is 0.05MPa, and screenings and insoluble solid in the fruit juice are removed in the 3000rpm centrifugation; The lichee fruit juice of getting after the centrifugal treating ferments with the Angel wine active dry yeast; Before the inoculation, earlier, in 30～40 ℃ of warm water, activate 30min with 0.9% the physiological saline of yeast with 10 times, insert then in the lichee fruit juice, inoculum size is 0.1g/100mL, and leavening temperature is 27 ℃, stop fermentation when residual sugar is brought down below 0.5%, get the alcohol fermented beer of lichee; Adopt clarifixator to divide homogenization treatment lichee alcohol fermented beer 2 times, primary homogenization pressure is 42MPa, and secondary homogenization pressure is 115MPa; Carry out acetic fermentation then.Acetic fermentation method: select for use Shanghai to make 1.01 bacillus aceticuss, to make in the karusen after 1.01 bacillus aceticus seeds are inoculated in homogenization treatment through the Shanghai of three grades of enlarged culturing such as test tube cultivation, triangular flask cultivation, seed tank culture, inoculum size is 10% (V/V), and the bacteria concentration of seed is not less than 1 * 10 ⁸Cfu/mL, leavening temperature are 32 ℃, stop fermentation when acetic acid content is 6.5%; Then, normal temperature leaves standstill ageing, and to adopt the 8000rpm intake pressure after one month be the butterfly centrifugal machine predefecation of 0.05MPa, adopting the aperture is the millipore filtration membrane filtration of 10 μ m, and adopting the aperture again is 0.2 μ m ultrafiltration membrance filter degerming, last automatic ration can, seals.

Claims

1. the preparation method of a litchi fruit vinegar is characterized in that may further comprise the steps:

(1) adjustment of squeezing the juice: lichee is shelled, pulls an oar after the stoning, and centrifugal with the rotating speed that is not less than 3000rpm then, intake pressure is 0.05MPa, separates and removes screenings and insoluble composition, and being adjusted to pol with white sugar is 16～20 ° of Brix;

(2) zymamsis: get the adjusted raw material of squeezing the juice and carry out fermentative processing, addition by 0.05～0.3g/100mL adds grape wine high reactivity brewer's dried yeasts, leavening temperature is controlled at 16～30 ℃, ferment to alcoholic strength and reach 7～10%V/V, the alcohol fermented beer of lichee;

(3) broken distillery yeast: with the lichee alcohol fermented beer of clarifixator homogenization treatment step (2), the homogenization pressure of employing is 100～125MPa; Perhaps divide homogenization treatment lichee alcohol fermented beer 2 times, primary homogenization pressure is 40～45MPa, and secondary homogenization pressure is 100～125MPa;

(4) acetic fermentation: get the lichee alcohol fermented beer after the homogenization treatment, add bacillus aceticus, inoculum size is 5～15%V/V, makes postvaccinal bacterial classification concentration be not less than 1 * 10 ⁷Cfu/mL, temperature is controlled at 30 ℃～34 ℃, air flow is controlled at 1: 0.05～0.4V/V, ferments to acetic acid content to be not less than 6.5% o'clock, handles sterilization in 10 minutes through 82 ℃, acetic acid fermentation liquid;

(5) ageing: be no less than month with leaving standstill ageing under the acetic acid fermentation liquid normal temperature;

(6) clarification and degerming: the acetic acid fermentation liquid after the ageing is carried out centrifugal treating, remove insoluble composition, centrifuge speed is not less than 8000rpm, and intake pressure is 0.05MPa; Adopting the aperture then is the millipore filtration membrane filtration of 1～20 μ m, is that 0.2～0.45 μ m ultra-filtration membrane degerming gets final product with the aperture again.

2. by the litchi fruit vinegar of the described method of claim 1 preparation.