CN101245307A - Melon and fruit vinegar and manufacture method thereof - Google Patents

Melon and fruit vinegar and manufacture method thereof Download PDF

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CN101245307A
CN101245307A CNA2008100728422A CN200810072842A CN101245307A CN 101245307 A CN101245307 A CN 101245307A CN A2008100728422 A CNA2008100728422 A CN A2008100728422A CN 200810072842 A CN200810072842 A CN 200810072842A CN 101245307 A CN101245307 A CN 101245307A
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melon
fruit vinegar
fruit
base fluid
vinegar
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CN101245307B (en
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刘朋龙
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Abstract

The invention relates to melon and fruit vinegar and a preparation method thereof, which is prepared by washing, peeling, color protecting, smashing and pulping fresh hami melon or water melon, adding various yeasts and various acetic acid strains for mixing and going through the steps of one time fermentation, aging, clarification, blending, sterilization, filling and sterilization. The melon and fruit vinegar of the invention is prepared by adopting fruit vinegar fermented by whole meshed fruit; the adoption of one time fermentation by mixing various microzyme and various acetic acid strains overcomes the disadvantage of the relative weakness of the nutrient contents and flavor substances of the fermentation products owing to the monotonicity of the strain and leads the nutrition composition and flavor substances of the fruit vinegar to be more abundant; meanwhile, in the process of fermentation, by properly supplementing oxygen, the intergrowth of the microzyme and acetic acid bacteria is quick, the fermentation period is short and the efficiency is high; a certain amount of juice is contained in the vinegar, therefore, the nutrition is more abundant and the flavor is better. The melon and fruit vinegar has the advantages of eliminating fatigue, tonifying qi, nourishing the blood, preventing constipation, softening blood vessel, relieving hypertension and decreasing blood fat.

Description

Melon and fruit vinegar and preparation method thereof
Technical field
The present invention relates to a kind of melon and fruit vinegar and preparation method thereof, a kind of specifically is the raw material production melon and fruit vinegar with hami melon or watermelon, the invention belongs to and brewages biological technical field.
Background technology
Hami melon, the ancient muskmelon that claims, sweet melon, Uighur claim " storehouse flood ", come from Turki " card ripple ", the meaning i.e. " muskmelon ".Hami melon has the laudatory title of " king in the melon ", and sugar degree is about 15%, and it comes in every shape, unique flavor, the band creamy taste that has, have contain lemon, but all distinguish the flavor of sweet as honey, strange perfume (or spice) is attacked the people, enjoys great prestige both at home and abroad.
Hami melon is not only nice, and nutritious, the pharmaceutical use height.Melon flavor cold in nature is sweet, generally contains sugared 12-16 degree, and high 20 degree that reach are than the high 1.5-3 of other a muskmelons sugariness; Elements such as rich vitamin A, B, C and potassium, calcium, phosphorus; Iron-holder 0.3mg/100g, than chicken, the high 2-3 of the flesh of fish doubly, higher 17 times than milk, the favourable of food nourished heart, protects the liver and hemopoietic function improvement.Edible hami melon has significant promoter action to the human body hematopoietic function, can be used as the product of the dietotherapy of anaemia.The traditional Chinese medical science thinks that the fruit character of muskmelon class is cold partially, also have stay one's hunger, the effect of convenient, beneficial gas, clearing away lung-heat cough-relieving, be suitable for ephrosis, stomach trouble, cough asthma due to excessive phlegm, anaemia and constipation patient.
Contain a large amount of fructose in the watermelon, mineral substance such as glucose, sucrase, abundant tartaric acid, amino acid, carotene, vitamins C, VITMAIN B1, Wei ShengsuB2 and calcium, phosphorus, iron, these all are indispensable nutritive substances in the human body.China's theory of traditional Chinese medical science is thought, watermelon slightly sweet flavor, cold in nature has the relieving summer-heat heat-clearing, promotes the production of body fluid to quench thirst, function such as diuresis.Dog day, " loss of appetite and weight in summer disease " patient of poor appetite, emaciated physique often eats an amount of watermelon and then can whet the appetite aid digestionly, enhances metabolism, and nourishes health.About the pharmaceutical use of watermelon, in China's medical science ancient books and records, argumentation is arranged, such as the flesh of watermelon, seed, skin, climing, important medicinal material that leaf all is China's traditional medicine, multiple medicine, treatment different syndromes such as can be made into soup, cream, frost, loose more.The traditional Chinese medical science claims that watermelon is " a natural Baihu Tang ", is applicable to diseases caused by external factors hot summer weather and has a fever, during hidrosis, drinks several glasss of watermelon soup juice, can make the clear gas of the popular feeling refreshing, and impetuous is lost, the mood calmness.The green portion of Watermelon rind claims " EXOCARPIUM CITRULLI ", can treat diseases such as oedema, scald, gastritis.When suffering from toothache due to pathogenic wind-fire, desirable dried Watermelon rind through weather exposure is an amount of, is ground into broken last a spot of borneol that adds, and is coated with and puts on the skin in toothache place, can receive the effect of analgesic antiphlogistic.That watermelon seed benevolence has is hypotensive, the clearing lung-heat ease constipation and in effect such as quench the thirst.Watermelon crystal is a Chinese patent medicine commonly used simply, and the flavor saltiness is cold, and energy heat-clearing and fire-purging, swelling and pain relieving have obvious curative effects to swelling and pain in the throat, ulceration on the oral mucosa and the tongue, toothache, acute tonsillitis and larynx numbness etc.Modern study thinks that sugar in the watermelon and enzyme can be converted into soluble protein to insoluble protein, help absorption by human body; Be rich in citrulline in the watermelon, pharmacological experiments shows that it has hypoglycemic and the sexual function improving effect, can be used for adjuvant therapy of diabetes clinically, improves male diabetes patient's sexual function simultaneously.
Xinjiang is dry, and illumination is strong, and the temperature difference is big, and the special climate environment makes Xinjiang melon and fruit sugar content height, quality better, and also enjoy great prestige with the good name in " township of melon and fruit " both at home and abroad in Xinjiang.But the Xinjiang melon and fruit lacks the down-stream processing with high added-value product to eat raw at present, and bright melon is not anti-to be deposited, and is perishable rotten, not only causes very big waste, also restricted the commercialization rate of melon and fruit and melon grower's economic benefit.
Fruit vinegar is a kind of novel functional health drink, and is nutritious, unique flavor.Be rich in acetic acid and multiple organic acid, amino acid, carbohydrate, VITAMIN etc. in the fruit vinegar, make it have kill virus and germ; Promote mineral substance dissolvings such as calcium, iron to absorb; Reducing blood-fat prevents arteriosclerosis; Effects such as treatment coronary heart disease and hypertension.Fruit vinegar beverage also have relieve the effect of alcohol, beautifying face and moistering lotion, anti-nourishing function such as treat constipation.The report of fruit vinegar and fruit vinegar beverage is existing a lot of at present, but few about the relevant report of hami melon and watermelon vinegar; In the present in addition fruit vinegar suitability for industrialized production is stability and the controllability that guarantees quality product, purebred yeast and the acetic bacteria Secondary Fermentation technologies of adopting more, and mostly be single culture, the defective of above-mentioned technology is that the nutritive ingredient of tunning is relative thin owing to the unicity of bacterial classification with flavour substances; There is present fruit vinegar production mostly to be the clarification fruit vinegar again, in the production process in the pulp compositions such as part food fibre, pectin, tannin be removed with squeeze and filter or clarifying treatment, this not only causes the loss of Nutrious fermented composition, also causes fermentation back fruit vinegar and beverage nutrition and flavor loss.
The present invention adopts multiple yeast and multiple acetic acid bacteria strain mixing sponge dough method can remedy above-mentioned deficiency, makes fruit vinegar nutritive ingredient and flavour substances abundanter; The suitable supplemental oxygen of fermenting process makes yeast and acetic bacteria symbiosis growth rapidly simultaneously, and fermentation period is short, the efficient height.Melon and fruit vinegar of the present invention has Ginseng Extract, replenishing qi and blood, anti-ly treats constipation, vessel softening, reducing blood-fat, hypotensive effect; Melon and fruit vinegar beverage color and luster natural harmony, the distinctive local flavor of existing bright melon also has fruit vinegar fragrance, sour and sweet palatability, pure and fresh happy people is a natural health drink sutable for men, women, and children.
Summary of the invention
The objective of the invention is to, a kind of melon and fruit vinegar and preparation method thereof is provided, this melon and fruit vinegar be adopt fresh hami melon or watermelon through clean, remove epidermis, protect look, crushing and beating, the multiple yeast of interpolation and multiple acetic acid bacteria strain mixing one time fermentation, ageing, clarification, allotment, can, sterilization make.
Melon and fruit vinegar of the present invention adopts the fruit vinegar allotment of full fruit jam fermentation to form, adopt multiple yeast and multiple acetic acid bacteria strain mixing sponge dough method, thereby remedied because of the nutritive ingredient of tunning and flavour substances owing to the relative thin deficiency that causes of the unicity of bacterial classification, make fruit vinegar nutritive ingredient and flavour substances abundanter; The suitable supplemental oxygen of fermenting process makes yeast and acetic bacteria symbiosis growth rapidly simultaneously, and fermentation period is short, the efficient height; And contain certain pulp juice, and nutrition is abundanter, and mouthfeel is better.Product has Ginseng Extract, replenishing qi and blood, anti-ly treats constipation, the effect of vessel softening, hypotensive, reducing blood-fat.Melon and fruit vinegar beverage color and luster natural harmony, the distinctive local flavor of existing bright melon also has fruit vinegar fragrance, sour and sweet palatability, pure and fresh happy people is a pure natural health drink sutable for men, women, and children.
Melon and fruit vinegar of the present invention, it is the mixed bacterium that adds yeast and acetic bacteria by fresh hami melon or watermelon, through fermentation, ageing, make base fluid after the clarification, add auxiliary material salt or oligose and honey or fruit juice and sugar or pulp again, after stablizer and sugar are not allocated, can according to a conventional method, sterilization, cooling and packing are made, wherein the weight percent of each component is: melon and fruit vinegar base fluid 20-85%, auxiliary material salt 0.7%, Xylitol 1-4%, honey 1-3%, acesulfame potassium 0.005-0.03%, fruit juice 3-30%, sugar 3-8%, pulp 5-30%, stablizer 0.25-0.35% and water surplus.
Stablizer is pectin 0.05-0.08%, xanthan gum 0.15-0.2% and sodium cellulose glycolate 0.05-0.07%.
Described melon and fruit vinegar preparation method follows these steps to carry out:
A, choose good, the no insect pest of ripening degree, no septic hami melon or watermelon, water cleans up, and drains, and removes epidermis;
B, peeling are placed on weight percent 0.1%-0.3% aqueous ascorbic acid and protect look after 5 minutes, and crushing and beating adds bright melon weight 2-5 water doubly again, gets the melon slurry;
C, squeeze the juice after melon slurry further ground with colloidal mill, in the melon juice, add the sugar of weight percent 2%-5%, make soluble solid reach 10%, be mixed;
D, all add the melon juice of step c in the jar fermenter, 10%-20% by its weight adds yeast and acetic bacteria mixed strains, at 20 ℃-35 ℃ fermentations of temperature 2-4 days, fermenting process aerating oxygen, treat that the fermented liquid acetic acid content reaches 5%-9%, by the 60-100 order filter fruit vinegar liquid;
E, the fruit vinegar liquid after will filtering left standstill normal temperature fermentation 3-7 days, adopted conventional diatomite filtration clarification or centrifugal clarification to obtain the melon and fruit vinegar base fluid;
F, with base fluid batching, homogeneous filters, sterilization keeps can sterilization in 10-15 minute at 90 ℃-95 ℃, cooling is packaged into finished product and gets final product.
Yeast is any two kinds of combinations in yeast saccharomyces cerevisiae, saccharomyces bayanus, saccharomyces uvarum, the grain drinks fission yeast bacterial classification in the steps d.
Acetic bacteria is any two kinds of combinations in Acetobacter pasteurianus, genus acetobacter, acetobacter aceti Ao Erlan subspecies, the muddy mutation of stench acetobacter in the steps d.
The fermenting process aerating oxygen directly feeds the 1-10L/kgmin sterile air for adopting in the steps d in whipped form or the fermented liquid.
Step f obtains common melon and fruit vinegar with base fluid and salt and water batching.
Step f obtains the health melon and fruit vinegar with base fluid and oligose, honey and water batching.
Step f obtains melon and fruit juice vinegar with base fluid and fruit juice, sugar and water batching.
Step f obtains melon and fruit meat vinegar with base fluid and pulp, stablizer, sugar and water batching.
Melon and fruit vinegar of the present invention is to be raw material with hami melon or watermelon, adopts multiple yeast and multiple acetic bacteria mixing one time fermentation melon juice, and then makes melon and fruit vinegar through allotment, homogeneous, sterilization.Wherein said yeast is any two kinds of combinations in yeast saccharomyces cerevisiae (Saccharomycescerevisiae), saccharomyces bayanus (Saccharomyces bayanus), saccharomyces uvarum (Saccharomyces uvarum), grain drinks fission yeast (Schi zosaccharomycespombe) bacterial classification; Acetic bacteria is any two kinds of combinations of Acetobacter pasteurianus (Acetobacterpasteurianus), genus acetobacter (Acetobacter sp.), acetobacter aceti Ao Erlan subspecies (Acetobacter aceti subsp.Orleanensis), muddy mutation (the Acetobacter rancens var.turbidans) bacterial classification of stench acetobacter.The bacterial classification that the present invention adopts is available from domestic relevant culture presevation R﹠D institution, any two kinds with saccharomycetic any two kinds and acetic bacteria are adopted ordinary methods respectively after test tube, triangular flask single culture, equal proportion is mixed by weight again, mix the back bacterial classification and be inoculated in 30 ℃ by the 5-10% amount, in the fruit juice nutrient liquid of the concentration 20% after the sterilization, 25-30 ℃ is cultured to pH2.5-3.0 and promptly can be used for producing.
Embodiment
Embodiment 1
A, choose good, the no insect pest of ripening degree, no septic hami melon 120kg, water cleans up, and drains, and removes epidermis;
B, go epidermis to be placed on weight percent 0.1% aqueous ascorbic acid to protect look after 5 minutes, crushing and beating adds the water of 2 times of bright melon weight again, makes the melon slurry;
C, squeeze the juice after melon slurry further ground with colloidal mill, in the melon juice, add the sugar of weight percent 2%, make soluble solid reach 10%, be mixed;
D, all add the melon juice of step c in the jar fermenter, mixed bacterium is pressed 10% of melon juice weight add in the fermentor tank, 20 ℃ of fermentations of temperature 2-4 days, fermenting process fed the 1L/kgmin sterile air, treat that the fermented liquid acetic acid content reaches at 5% o'clock, by 60 orders filter fruit vinegar liquid;
The preparation of mixed bacterium: with yeast is that saccharomyces uvarum and grain drinks fission yeast bacterial classification and acetic bacteria are the muddy mutation bacterial classification of acetobacter aceti Ao Erlan subspecies, stench acetobacter, test tube, triangular flask equal proportion 1: 1: 1 by weight after the single culture respectively routinely: 1 mixes, mix the back bacterial classification and be inoculated in 30 ℃ by 5% amount, in the Sucus Vitis viniferae nutritive medium of the concentration 20% after the sterilization, 25 ℃ are cultured to pH2.5-3.0 and get final product;
E, the fruit vinegar liquid after will filtering left standstill normal temperature fermentation 3 days, adopted conventional 3600r/min centrifugal clarification to obtain the melon and fruit vinegar base fluid;
F, the melon and fruit vinegar base fluid added water and is modulated into the base fluid that acetic acid content is 5g/L after, will add salt 0.7% in the base fluid 85% and water surplus mixes, filter, can keeps sterilization in 10 minutes, cooling, packing can obtain common melon and fruit vinegar at 90 ℃;
Or mix adding honey 1%, Xylitol 2%, acesulfame potassium 0.005% and water surplus in the base fluid 80%, filter, keep can sterilization in 10 minutes, cooling, packing can obtain the health melon and fruit vinegar at 90 ℃;
Or mix adding fruit juice 30%, sugar 5% and water surplus in the base fluid 20%, to filter, can keeps sterilization in 10 minutes, cooling, packing can obtain melon and fruit juice vinegar at 90 ℃;
Or mix adding pulp 10%, stabiliser pectin 0.05%, xanthan gum 0.15%, sodium cellulose glycolate 0.05%, sugar 6% and water surplus in the base fluid 20%, homogeneous, filtration, can keep sterilization in 10 minutes, cooling, packing can obtain melon and fruit meat vinegar at 90 ℃.
Embodiment 2
A, choose good, the no insect pest of ripening degree, no septic watermelon 120kg, water cleans up, and drains, and removes epidermis;
B, go epidermis to be placed on weight percent 0.2% aqueous ascorbic acid to protect look after 5 minutes, crushing and beating adds the water of 3 times of bright melon weight again, makes the melon slurry;
C, squeeze the juice after melon slurry further ground with colloidal mill, in the melon juice, add the sugar of weight percent 3%, make soluble solid reach 10%, be mixed;
D, all add the melon juice of step c in the jar fermenter, mixed bacterium is pressed 15% of melon juice weight add in the fermentor tank, 25 ℃ of fermentations of temperature 2-4 days, fermenting process fed the 1L/kgmin sterile air, treat that the fermented liquid acetic acid content reaches at 6% o'clock, by 80 orders filter fruit vinegar liquid;
The preparation of mixed bacterium: with yeast is that yeast saccharomyces cerevisiae and saccharomyces bayanus bacterial classification and acetic bacteria are the muddy mutation bacterial classification of Acetobacter pasteurianus, stench acetobacter, test tube, triangular flask equal proportion 1: 1: 1 by weight after the single culture respectively routinely: 1 mixes, mix the back bacterial classification and be inoculated in 30 ℃ by 7% amount, in the Sucus Mali pumilae nutritive medium of the concentration 20% after the sterilization, 28 ℃ are cultured to pH2.5-3.0 and get final product;
E, the fruit vinegar liquid after will filtering left standstill normal temperature fermentation 5 days, adopted conventional diatomite filtration clarification to obtain the melon and fruit vinegar base fluid;
F, the melon and fruit vinegar base fluid added water and is modulated into the base fluid that acetic acid content is 5g/L after, will add salt 0.7% in the base fluid 85% and water surplus mixes, filter, keep can sterilization in 10 minutes, cooling, packing can obtain common melon and fruit vinegar at 92 ℃;
Or mix adding honey 2%, Xylitol 1%, acesulfame potassium 0.015% and water surplus in the base fluid 83%, filter, keep can sterilization in 10 minutes, cooling, packing can obtain the health melon and fruit vinegar at 92 ℃;
Or mix adding fruit juice 15%, sugar 3% and water surplus in the base fluid 35%, filter, keep can sterilization in 10 minutes, cooling, packing can obtain melon and fruit juice vinegar at 92 ℃;
Or mix adding pulp 15%, stabiliser pectin 0.06%, xanthan gum 0.18%, sodium cellulose glycolate 0.06%, sugar 4% and water surplus in the base fluid 30%, homogeneous, filtration, keep can sterilization in 10 minutes, cooling, packing can obtain melon and fruit meat vinegar at 92 ℃.
Embodiment 3
A, choose good, the no insect pest of ripening degree, no septic hami melon 120kg, water cleans up, and drains, and removes epidermis;
B, peeling are placed on weight percent 0.3% aqueous ascorbic acid and protect look after 5 minutes, and crushing and beating adds the water of 4 times of bright melon weight again, makes the melon slurry;
C, squeeze the juice after melon slurry further ground with colloidal mill, in the melon juice, add the sugar of weight percent 4%, make soluble solid reach 10%, be mixed;
D, all add the melon juice of step c in the jar fermenter, mixed bacterium is pressed 18% of melon juice weight add in the fermentor tank, 30 ℃ of fermentations of temperature 2-4 days, fermenting process adopted the whipped form aerating oxygen, treat that the fermented liquid acetic acid content reaches at 7% o'clock, by 90 orders filter fruit vinegar liquid;
The preparation of mixed bacterium: with yeast is that saccharomyces uvarum and saccharomyces bayanus and acetic bacteria are acetobacter aceti Ao Erlan subspecies and genus acetobacter, test tube, triangular flask equal proportion 1: 1: 1 by weight after the single culture respectively routinely: 1 mixes, mix the back bacterial classification and be inoculated in 30 ℃ by 10% amount, in the orange juice nutritive medium of the concentration 20% after the sterilization, 30 ℃ are cultured to pH2.5-3.0 and get final product;
E, the fruit vinegar liquid after will filtering left standstill normal temperature fermentation 3 days, adopted conventional 3600r/min centrifugal clarification can obtain the melon and fruit vinegar base fluid;
F, the melon and fruit vinegar base fluid added water and is modulated into the base fluid that acetic acid content is 5g/L after, will add salt 0.7% in the base fluid 85% and water surplus mixes, filter, keep can sterilization in 15 minutes, cooling, packing can obtain common melon and fruit vinegar at 95 ℃;
Or mix adding honey 3%, Xylitol 4%, acesulfame potassium 0.02% and water surplus in the base fluid 65%, filter, keep can sterilization in 15 minutes, cooling, packing can obtain the health melon and fruit vinegar at 95 ℃;
Or mix adding fruit juice 25%, sugar 8% and water surplus in the base fluid 40%, filter, keep can sterilization in 15 minutes, cooling, packing can obtain melon and fruit juice vinegar at 95 ℃;
Or mix adding pulp 30%, stabiliser pectin 0.08%, xanthan gum 0.2%, sodium cellulose glycolate 0.07%, sugar 7% and water surplus in the base fluid 35%, homogeneous, filtration, keep can sterilization in 15 minutes, cooling, packing can obtain melon and fruit meat vinegar at 95 ℃.
Embodiment 4
A, choose good, the no insect pest of ripening degree, no septic watermelon 120kg, water cleans up, and drains, and removes epidermis;
B, peeling are placed on weight percent 0.25% aqueous ascorbic acid and protect look after 5 minutes, and crushing and beating adds the water of 4 times of bright melon weight again, makes the melon slurry;
C, squeeze the juice after melon slurry further ground with colloidal mill, in the melon juice, add the sugar of weight percent 5%, make soluble solid reach 10%, be mixed;
D, all add the melon juice of step c in the jar fermenter, mixed bacterium is pressed 20% of melon juice weight add in the fermentor tank, 35 ℃ of fermentations of temperature 2-4 days, fermenting process fed the 1l/kgmin sterile air, treat that the fermented liquid acetic acid content reaches at 9% o'clock, by 100 orders filter fruit vinegar liquid;
The preparation of mixed bacterium: with yeast is that yeast saccharomyces cerevisiae and grain drinks fission yeast bacterial classification and acetic bacteria are acetobacter aceti Ao Erlan subspecies and Acetobacter pasteurianus, test tube, triangular flask equal proportion 1: 1: 1 by weight after the single culture respectively routinely: 1 mixes, mix the back bacterial classification and be inoculated in 30 ℃ by 8% amount, in the peach juice nutritive medium of the concentration 20% after the sterilization, 26 ℃ are cultured to pH2.5-3.0 and get final product;
E, the fruit vinegar liquid after will filtering left standstill normal temperature fermentation 7 days, adopted conventional diatomite filtration clarification to obtain the melon and fruit vinegar base fluid;
F, the melon and fruit vinegar base fluid added water and is modulated into the base fluid that acetic acid content is 5g/L after, will add salt 0.7% in the base fluid 85% and water surplus mixes, filter, keep can sterilization in 12 minutes, cooling, packing can obtain common melon and fruit vinegar at 93 ℃;
Or mix adding honey 2.5%, Xylitol 3%, acesulfame potassium 0.03% and water surplus in the base fluid 75%, filter, keep can sterilization in 12 minutes, cooling, packing can obtain the health melon and fruit vinegar at 93 ℃;
Or mix adding fruit juice 3%, sugar 4% and water surplus in the base fluid 40%, filter, keep can sterilization in 12 minutes, cooling, packing can obtain melon and fruit juice vinegar at 93 ℃;
Or mix adding pulp 5%, stabiliser pectin 0.08%, xanthan gum 0.18%, sodium cellulose glycolate 0.07%, sugar 3% and water surplus in the base fluid 45%, homogeneous, filtration, keep can sterilization in 12 minutes, cooling, packing can obtain melon and fruit meat vinegar at 93 ℃.
Embodiment 5
A, choose good, the no insect pest of ripening degree, no septic hami melon 120kg, water cleans up, and drains, and removes epidermis;
B, peeling are placed on weight percent 0.15% aqueous ascorbic acid and protect look after 5 minutes, and crushing and beating adds the water of 3 times of bright melon weight again, makes the melon slurry;
C, squeeze the juice after melon slurry further ground with colloidal mill, in the melon juice, add the sugar of weight percent 3%, make soluble solid reach 10%, be mixed;
D, all add the melon juice of step c in the jar fermenter, mixed bacterium is pressed 18% of melon juice weight add in the fermentor tank, 28 ℃ of fermentations of temperature 2-4 days, fermenting process fed the 1L/kgmin sterile air, treat that the fermented liquid acetic acid content reaches at 9% o'clock, by 90 orders filter fruit vinegar liquid;
The preparation of mixed bacterium: with yeast is that saccharomyces uvarum and S. cervisiae and acetic bacteria are genus acetobacter and Acetobacter pasteurianus, test tube, triangular flask equal proportion 1: 1: 1 by weight after the single culture respectively routinely: 1 mixes, mix the back bacterial classification and be inoculated in 30 ℃ by 9% amount, in the apricot juice nutritive medium of the concentration 20% after the sterilization, 25 ℃ are cultured to pH2.5-3.0 and get final product;
E, the fruit vinegar liquid after will filtering left standstill normal temperature fermentation 6 days, adopted conventional 3600r/min centrifugal clarification to obtain the melon and fruit vinegar base fluid;
F, the melon and fruit vinegar base fluid added water and is modulated into the base fluid that acetic acid content is 5g/L after, will add salt 0.7% in the base fluid 85% and water surplus mixes, filter, keep can sterilization in 15 minutes, cooling, packing can obtain common melon and fruit vinegar at 91 ℃;
Or mix adding honey 2%, Xylitol 3%, acesulfame potassium 0.02% and water surplus in the base fluid 750%, filter, keep can sterilization in 15 minutes, cooling, packing can obtain the health melon and fruit vinegar at 91 ℃;
Or mix adding fruit juice 30%, sugar 7% and water surplus in the base fluid 50%, filter, keep can sterilization in 15 minutes, cooling, packing can obtain melon and fruit juice vinegar at 91 ℃;
Or mix adding pulp 25%, stabiliser pectin 0.06%, xanthan gum 0.2%, sodium cellulose glycolate 0.06%, sugar 7% and water surplus in the base fluid 55%, homogeneous, filtration, keep can sterilization in 15 minutes, cooling, packing can obtain melon and fruit meat vinegar at 91 ℃.
Embodiment 6
A, choose good, the no insect pest of ripening degree, no septic watermelon 120kg, water cleans up, and drains, and removes epidermis;
B, go epidermis to be placed on weight percent 0.25% aqueous ascorbic acid to protect look after 5 minutes, crushing and beating adds the water of 4 times of bright melon weight again, makes the melon slurry;
C, squeeze the juice after melon slurry further ground with colloidal mill, in the melon juice, add the sugar of weight percent 4%, make soluble solid reach 10%, be mixed;
D, all add the melon juice of step c in the jar fermenter, mixed bacterium is pressed 20% of melon juice weight add in the fermentor tank, 32 ℃ of fermentations of temperature 2-4 days, fermenting process adopted the whipped form aerating oxygen, treat that the fermented liquid acetic acid content reaches at 8% o'clock, by 70 orders filter fruit vinegar liquid;
The preparation of mixed bacterium: with yeast be saccharomyces bayanus and grain drinks fission yeast bacterial classification and acetic bacteria be acetobacter aceti Ao Erlan subspecies and, genus acetobacter, test tube, triangular flask equal proportion 1: 1: 1 by weight after the single culture respectively routinely: 1 mixes, mix the back bacterial classification and be inoculated in 30 ℃ by 10% amount, in the pear juice nutritive medium of the concentration 20% after the sterilization, 30 ℃ are cultured to pH2.5-3.0 and get final product;
E, the fruit vinegar liquid after will filtering left standstill normal temperature fermentation 6 days, adopted conventional 3600r/min centrifugal clarification to obtain the melon and fruit vinegar base fluid;
F, the melon and fruit vinegar base fluid added water and is modulated into the base fluid that acetic acid content is 5g/L after, will add salt 0.7% in the base fluid 85% and water surplus mixes, filter, keep can sterilization in 10 minutes, cooling, packing can obtain common melon and fruit vinegar at 95 ℃;
Or mix adding honey 1%, Xylitol 1%, acesulfame potassium 0.008% and water surplus in the base fluid 84%, filter, keep can sterilization in 10 minutes, cooling, packing can obtain the health melon and fruit vinegar at 95 ℃;
Or mix adding fruit juice 28%, sugar 5% and water surplus in the base fluid 38%, filter, keep can sterilization in 10 minutes, cooling, packing can obtain melon and fruit juice vinegar at 95 ℃;
Or mix adding pulp 15%, stabiliser pectin 0.07%, xanthan gum 0.2%, sodium cellulose glycolate 0.06%, sugar 3% and water surplus in the base fluid 50%, homogeneous, filtration, keep can sterilization in 10 minutes, cooling, packing can obtain melon and fruit meat vinegar at 95 ℃.

Claims (10)

1, a kind of melon and fruit vinegar, it is characterized in that it being the mixed bacterium that adds yeast and acetic bacteria by fresh hami melon or watermelon, through fermentation, ageing, make base fluid after the clarification, add auxiliary material salt or oligose and honey or fruit juice and sugar or pulp again, after stablizer and sugar are not allocated, sterilization according to a conventional method, can, sterilization, cooling and packing are made, wherein the weight percent of each component is: melon and fruit vinegar base fluid 20-85%, auxiliary material salt 0.7%, Xylitol 1-4%, honey 1-3%, acesulfame potassium 0.005-0.03%, fruit juice 3-30%, sugar 3-8%, pulp 5-30%, stablizer 0.25-0.35% and water surplus.
2, melon and fruit vinegar according to claim 1 is characterized in that stablizer is pectin 0.05-0.08%, xanthan gum 0.15-0.2% and sodium cellulose glycolate 0.05-0.07%.
3, melon and fruit vinegar preparation method according to claim 1 is characterized in that following these steps to carrying out:
A, choose good, the no insect pest of ripening degree, no septic hami melon or watermelon, water cleans up, and drains, and removes epidermis;
B, go epidermis to be placed on weight percent 0.1%-0.3% aqueous ascorbic acid to protect look after 5 minutes, crushing and beating adds bright melon weight 2-5 water doubly again, the melon slurry;
C, squeeze the juice after melon slurry further ground with colloidal mill, in the melon juice, add the sugar of weight percent 2%-5%, make soluble solid reach 10%, be mixed;
D, all add the melon juice of step c in the jar fermenter, 10%-20% by its weight adds yeast and acetic bacteria mixed strains, at 20 ℃-35 ℃ fermentations of temperature 2-4 days, fermenting process aerating oxygen, treat that the fermented liquid acetic acid content reaches 5%-9%, by the 60-100 order filter fruit vinegar liquid;
E, the fruit vinegar liquid after will filtering left standstill normal temperature fermentation 3-7 days, adopted conventional diatomite filtration clarification or centrifugal clarification to obtain the melon and fruit vinegar base fluid;
F, with base fluid batching, homogeneous, filtration, sterilization, keep can sterilization in 10-15 minute at 90 ℃-95 ℃, cooling is packaged into finished product and gets final product.
4, method according to claim 2 is characterized in that yeast in the steps d is any two kinds of combinations in yeast saccharomyces cerevisiae, saccharomyces bayanus, saccharomyces uvarum, the grain drinks fission yeast bacterial classification.
5, method according to claim 2 is characterized in that acetic bacteria in the steps d is any two kinds of combinations in Acetobacter pasteurianus, genus acetobacter, acetobacter aceti Ao Erlan subspecies, the muddy mutation of stench acetobacter.
6, method according to claim 2 is characterized in that the fermenting process aerating oxygen directly feeds the 1-10L/kgmin sterile air for adopting in the steps d in whipped form or the fermented liquid.
7, method according to claim 2 is characterized in that step f obtains common melon and fruit vinegar with base fluid and salt and water batching.
8, method according to claim 2 is characterized in that step f obtains the health melon and fruit vinegar with base fluid and oligose, honey and water batching.
9, method according to claim 2 is characterized in that step f obtains melon and fruit juice vinegar with base fluid and fruit juice, sugar and water batching.
10, method according to claim 2 is characterized in that step f obtains melon and fruit meat vinegar with base fluid and pulp, stablizer, sugar and water batching.
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