CN101298589A - Method for sterilizing and maturing edible vinegar, fruit vegetable vinegar and vinegar beverage by means of ultra-high pressure - Google Patents

Abstract

The invention discloses a method for sterilization and ageing of fermented vinegar, fruits and vegetables fermented vinegar, and vinegar beverage mixed with fruits and vegetables through ultra-high pressure, which is characterized in that: without any thermal sterilization, the fermented vinegar, fruits and vegetables fermented vinegar, or vinegar beverage mixed with fruits and vegetables are put into an ultra-high pressure apparatus. For the fermented vinegar, pressure between 200 and 500MPa is exerted for 5 to 40 minutes, and the sterilization and ageing are carried out under temperature no more than 60 DEG C, then bottling is conducted under aseptic conditions; for the fruits and vegetables fermented vinegar, pressure between 300 and 600MPa is exerted for 10 to 40 minutes, and sterilization and ageing are carried out under the temperature no more than 40 DEG C, then the bottling is conducted under aseptic conditions; and for the vinegar beverage mixed with fruits and vegetables, pressure between 200 and 600MPa is exerted for 10 to 40 minutes, and sterilization is carried out under the temperature no more than 40 DEG C, then the bottling is conducted under aseptic conditions. With ageing functions for the fermented vinegar, the method of the invention can well maintain the thermosensitive nutritional components and flavor compounds in the fermented vinegar, fruits and vegetables fermented vinegar, and vinegar beverage mixed with fruits and vegetables, preserve and improve the flavors of the food.

Description

Method for brewing table vinegar, fruit and vegetable vinegar and vinegar beverage through ultra-high pressure sterilization and accelerated aging

technical field

The invention relates to ultra-high pressure food processing technology, and mainly relates to a method for low-temperature sterilization and aging of brewed vinegar, fruit and vegetable vinegar and vinegar beverages by using the ultra-high pressure technology.

Background technique

Vinegar has a long history in my country. With the improvement of people's living standards, the awareness of nutrition and health care in the whole society is increasing day by day, people pay more attention to their own health, and the health function of vinegar has been scientifically confirmed, which makes the production and consumption of vinegar continue to increase year by year. However, the production process of brewing vinegar still adopts the technology thousands of years ago, using grain as raw material, making koji with multi-bacteria raw meal, multi-bacteria solid-state fermentation, heat sterilization, aging and post-ripening. Because the heat-sensitive flavors and nutrients in the fermented vinegar will be destroyed and lost after thermal sterilization, especially the unique flavor formed by the fermentation of vinegar will be changed, making the vinegar have miscellaneous taste, strong irritation, and insufficient taste Soft, it needs to be aged and cooked for a period of time to adjust the flavor of vinegar. However, after natural aging, the formation of flavor substances is slower, the cycle is longer, the process conditions are not easy to control, and a large amount of containers and funds are taken up.

Vinegar making of fruit and vegetable products has a long history in my country. Fruit and vegetable vinegar and vinegar drinks made from fruit and vegetable juice and vinegar have unique color, aroma, taste and various nutritional components of fruits and vegetables, a variety of amino acids, organic acids, aromatic esters, vitamins, minerals, etc., with suitable acidity , can maintain human physiological functions, boost spirits, improve immune function, enhance health, and are favored by consumers. However, traditional fruit and vegetable vinegar and vinegar beverages are sterilized by thermal sterilization, in which heat-sensitive nutrients such as vitamins and flavor substances such as aromatic esters are destroyed and lost, which reduces the nutritional value of fruit and vegetable vinegar and vinegar beverages, weakens their unique flavor, and even produces nasty Unpleasant taste.

Food ultra-high pressure technology began in the mid-1980s, and was initially mainly used for food sterilization to replace traditional heat sterilization. Because ultra-high pressure can destroy the hydrogen bonds, ionic bonds, and salt bonds of polymers, and has little effect on covalent bonds, food treated with ultra-high pressure can basically maintain its original color, aroma and vitamins. Ultra-high pressure food can maintain its "original juice and original flavor" characteristics, which is in line with the development direction of modern food "natural, nutritious, hygienic and safe", and can meet the needs of consumers advocating "natural and healthy" food. In recent years, researchers at home and abroad have applied ultra-high pressure technology to the sterilization and accelerated ripening process of fermented foods such as cheese, wine, rice wine, and kimchi, and have achieved satisfactory results. However, expensive ultra-high pressure equipment costs and limited productivity are the bottlenecks for the application of ultra-high pressure technology to industrial production. Therefore, the present invention has developed a set of ultra-high production technology integrated with multiple technologies to reduce the cost of ultra-high voltage equipment.

Contents of the invention

The purpose of the present invention is to provide a method for brewing vinegar, fruit and vegetable vinegar, and vinegar beverages through ultra-high pressure sterilization and aging, so as to overcome the traditional thermal sterilization that causes the loss of nutrients in brewing vinegar, fruit and vegetable vinegar, and vinegar beverages, and the fermentation of vinegar. The characteristic flavor changes.

Concrete steps of the present invention are as follows:

1. The operation steps of ultra-high pressure sterilization and accelerated aging brewing vinegar process are as follows:

(1) Quantity of materials used (about 70m ³ based on a fermentation tank): 12kg of raw rice, 0.025% of amylase (enzyme preparation 2000u/g) based on raw materials. The amount of bran koji is calculated according to the activity of koji enzyme, 5kg of distiller's mother, 32.50kg of water (with fermented mash), 14kg of bran, 16.50kg of rice bran, 2kg of acetic acid bacteria seeds, and 1kg of salt.

(2) Water grinding and pulping

First soak the raw rice in water to fully expand the rice grains, then evenly send the rice and water into the powder machine (water mill) according to the ratio of 1: (1.5-2), and grind it into a powder slurry with a fineness of more than 70 mesh (concentration is 18-20Be ), pumped with water to the slurry tank for slurry adjustment, adjusted to pH 6.2-6.4 (measured by precision test paper) with sodium carbonate, then added 5u/g amylase, stirred thoroughly, so that the added enzyme was quickly and evenly distributed in the slurry During the process, open the discharge valve of the slurry tank and slowly put it into the liquefaction tank for continuous liquefaction.

(3) Liquefaction and saccharification

First add water to the liquefaction pot until it is level with the steam pipe, then when the temperature of the water is raised to 90°C, start the agitator and keep it running, and then slowly and continuously put the powder slurry into it. The temperature of the liquefied product is controlled at 85°C to 92°C, and it is maintained for 10 to 15 minutes after all the slurry enters the liquefaction pot. Check with iodine solution, if it reacts with iodine solution, it turns brown and yellow, indicating complete liquefaction. Finally, slowly raise the temperature to 100°C and keep it for 10 minutes to achieve the purpose of sterilization. After liquefaction, pump the liquefied mash into the saccharification tank. When cooling to 63°C±2°C, add bran yeast and saccharify for 3 hours. After the mash is cooled to 27°C, pump it into the alcohol fermentation tank.

(4) Alcoholic fermentation

After sending 30kg of saccharified mash into the fermenter, add 32.50kg of water at the same time to adjust the pH to 4.2-4.4, and add 5kg of distiller's mother to make the total amount of fermented mash to 67.50kg. The product temperature of alcohol fermentation is generally controlled at about 33°C, which is the most suitable, not more than 37°C, and not lower than 30°C (control the product temperature with cooling water). The fermentation period is about 64h. Alcoholic fermentation is over, and the alcohol concentration of the wine mash is about 8.5%. The acidity is 0.3% to 0.4%, and then the wine mash is sent to the acetic acid fermentation tank.

(5) Acetic acid fermentation

①Into the pool: Put the wine mash, bran, rice bran and acetic acid bacteria into the unstrained spirits making machine and mix them thoroughly. Move evenly into the acetic acid fermentation tank. The surface layer should increase the inoculum amount of acetic acid bacteria seeds. It is then raked and the acetic fermentation begins. The temperature of entering the pool is controlled below 40°C, and the most suitable temperature is 35°C to 38°C.

② Pine fermented grains: The acetic acid bacteria in the vinegar grains on the surface layer grow and multiply quickly, and the temperature rises quickly. It can rise to 40°C in about 24 hours, but the temperature of the middle grains is low, so it is required to loosen the grains once, that is, manually loosen the vinegar grains on the top and the middle Evenly so that the temperature is consistent.

③ Reflux: After loosening the fermented grains, the fermented grains can be refluxed whenever the temperature of the fermented grains reaches 40°C. Reduce the temperature of the unstrained spirits to 36°C-38°C, the temperature of the acetic acid fermentation should be 42°C-44°C in the early stage, and 36°C-38°C in the later stage. If the temperature rises too fast, all or part of the ventilation holes can be blocked for control and regulation. The reflux is carried out 6 times a day, and 100-200 kg of fermented grain juice is released for reflux each time. Generally, the vinegar fermented grains can mature after 120-130 times of reflux. At this time, the alcohol content in the vinegar fermented grains was measured to be slightly, and the acidity did not rise any more. The general acetic acid fermentation time is 20-25 days, and it takes 30-40 days in summer.

④ Salt-added acetic acid fermentation is over, and the acidity of the vinegar juice of the mature vinegar grains has reached 6.5-7g/100ml. However, in order to prevent acetic acid from continuing to be oxidized and decomposed into CO2 and H2O, 1kg of salt should be added immediately to inhibit the oxidation of acetic acid bacteria. The method of adding salt to the pool is to put the table salt on the acetic acid surface layer and reflux it with vinegar juice to dissolve it completely. After adding salt, because large ponds cannot be sealed, and long-term storage is prone to heat, which affects production, it can be immediately drenched with vinegar.

⑤The vinegar drenching is still carried out in the acetic acid fermentation cement tank. Firstly, the vinegar juice valve is opened, and then the second vinegar juice is poured on the surface layer in stages, and the first vinegar is collected from the vinegar juice pipe. How much is collected below, and how much is placed above. Stop when the acetic acid content drops to 5g/100ml. The above-mentioned head vinegar can generally be formulated into finished products. The output of each pond is 0.1t. On average, 8kg of vinegar is produced per kilogram of raw rice. After the first vinegar is collected, three vinegars are burned on top, and the bottom one is called second vinegar. Finally, add water to the top, and what is collected below is called three vinegar. The second vinegar and the third vinegar are used for the recycling of vinegar.

(6) Ultra-high pressure treatment

Put the top-sprayed vinegar in an ultra-high pressure device, and keep the pressure for 5-40 minutes under a pressure of 200-500 MPa. The treatment pressure and time depend on the acidity. If the acidity is greater than 5%, the treatment pressure and time can be reduced and shortened, but not It is lower than 200MPa, 5min; if the acidity is less than 4%, the processing pressure and processing time can be increased, but the maximum processing pressure should not exceed 500MPa, and the processing temperature can be carried out at room temperature. In order to facilitate the formation of some functional components in brewed vinegar, During ultra-high pressure treatment, it can be heated appropriately, but not exceeding 60°C for sterilization and aging.

(7) Filling

The vinegar after ultra-high pressure treatment is immediately packed into a storage container under aseptic conditions and sealed for storage. A vinegar product with bright color, no obvious precipitation, soft aroma and no peculiar smell can be obtained.

2. The process steps of ultra-high pressure sterilized fruit and vegetable fermented vinegar are as follows:

(1) Fruit and vegetable raw materials: choose fruits and vegetables with a lot of juice, high sugar content and special aroma as raw materials, such as mulberry, blackberry, raspberry, strawberry, pear, grape, apple, cantaloupe, watermelon, banana, tomato, bayberry, kiwi, Pumpkin, garlic, tomato, carrot, etc.;

(2) Cleaning: Put the raw materials of fruits and vegetables into the pool and rinse them with clean water, pick out the rotten fruits and vegetables, take them out and drain them.

(3) Peeling and juicing: first use 0.05% to 0.15% and 0.1% to 0.2% ascorbic acid (Vc) and citric acid solution to protect the color of the pretreated raw materials for about 20 to 30 minutes, and then mechanically or Artificial peeling and pitting are performed for beating, and then the juice is squeezed out. Generally, the yield of juice is between 65% and 80%.

(4) Clarification: put the fruit juice into a barrel, add 0.01% to 0.05% of pectinase, and keep the temperature at 40°C to 50°C for 1 to 2 hours.

(5) Filtration: The treated fruit and vegetable juice is filtered again to clarify it.

(6) Alcoholic fermentation: the fruit juice is cooled to 30°C, 5-10% of fruit wine yeast is added, and the product temperature is maintained between 30°C-34°C, and alcoholic fermentation is carried out for 4-5 days.

(7) Acetic acid fermentation: dilute the fruit wine with water to 5-6%, then add 5-10% acetic acid seed liquid, stir well, keep the temperature of the fermentation liquid at 28°C-30°C for static fermentation, after 2-3 days , There is a film on the liquid surface, which proves that the acetic acid bacteria film is formed, and the acetic acid fermentation starts, and it can be matured after continuous fermentation for about 30 days.

(8) Filtration: add an appropriate amount of diatomaceous earth as a filter aid to the vinegar liquid, pump it into the filter press, add water to the filtered residue and refilter it once, and then add vinegar to adjust the acidity to 3.5% to 5%. between.

(9) Ultra-high pressure sterilization treatment: place the adjusted fruit and vegetable vinegar in an ultra-high pressure device, and keep the pressure for 10-40 minutes under a pressure of 300-600 MPa. Due to the low acidity of fruit and vegetable vinegar, the maximum pressure of ultra-high pressure treatment should reach 600 MPa , the minimum processing time should not be less than 10 minutes. The heat-sensitive flavor and nutrient content in fruit and vegetable vinegar is high, and the ultra-high pressure treatment is generally carried out at room temperature, and the temperature is not higher than 40°C.

(10) Aseptic filling: the fruit and vegetable vinegar after the ultra-high pressure treatment is immediately packed into a storage container under aseptic conditions and sealed for storage. A fruit and vegetable vinegar product with bright color, no obvious precipitation, strong fruity aroma, no peculiar smell and rich nutrition can be obtained.

3. The operation steps of ultra-high pressure sterilization fruit and vegetable blending vinegar beverage process are as follows:

(11) Fruit and vegetable raw materials: select fresh, high-quality, pest-free and fragrant fruits and vegetables as raw materials, such as mulberry, blackberry, raspberry, strawberry, pear, grape, apple, cantaloupe, watermelon, banana, tomato, bayberry, kiwi fruit, Pumpkin, garlic, tomato, carrot, etc.;

(12) Cleaning: Put the raw materials of fruits and vegetables into the pool and rinse them with clean water, pick out the rotten fruits and vegetables, take them out and drain them.

(13) Color protection and beating of fruit and vegetable juices: the natural pigments in fruits and vegetables are easily oxidized and faded, so certain measures need to be taken to protect the color. In this experiment, the commonly used antioxidants ascorbic acid (Vc) and citric acid in the food industry were selected. As a color-protecting agent for natural pigments in fruit and vegetable juices, it has good water solubility and color-protecting effect. Use 0.05% to 0.15% and 0.1% to 0.2% ascorbic acid (Vc) and citric acid solutions to protect the color of the pretreated raw materials for about 20 to 30 minutes, and then beat them.

(14) Juicing and separation: After squeezing the pulp with a juicer with a sieve hole of 0.6mm, put the fruit and vegetable juice into a barrel and add 0.01% to 0.05% of pectinase, and keep the temperature at 40°C to 50°C , the time is 1 ~ 2h. Then use a centrifuge to remove granular substances such as fine fibers in the juice at a speed of 3000r/min to obtain clarified raw juice.

(15) Non-thermal processing: In order to ensure that the freshly squeezed fruit and vegetable juice has a long enough shelf life, and to maintain its flavor and nutrition well, after obtaining the fresh fruit and vegetable juice, it is lightly processed by non-thermal Treatment, such as ultra-high pressure, irradiation, etc., to ensure that the target pathogenic bacteria of fruit and vegetable juices are reduced by 5 logarithmic cycles, and the quality of the products is stable under refrigeration conditions, and there is a certain shelf life. The product hygiene meets the relevant national beverage hygiene standards. fruit and vegetable juice.

(16) Refrigeration: Immediately pack the processed fruit and vegetable juices into sealed packaging containers under aseptic conditions, and store them at a temperature of 5°C to 0°C, but the storage time should not exceed 3 months.

(17) Blending: Blend brewed vinegar and fruit and vegetable juices at a ratio of 1% to 5%. According to the strength of the aroma of the fruit and vegetable raw materials, the amount of fruit and vegetable juices with stronger aromas should be lower, and the amount of fruit and vegetable juices with weaker aromas should be increased. The amount of fruit and vegetable juice added. 0.5%~1% sugar can be added to improve the mouthfeel of the vinegar drink, and a fruit and vegetable vinegar drink with an acidity of 3.5~4.0%, outstanding flavor and rich nutrition can be obtained.

(18) Ultra-high pressure treatment: put the prepared fruit and vegetable vinegar beverage into the ultra-high pressure device, and keep the pressure for 10-40 minutes under the pressure of 200-600MPa to sterilize. Since the acidity of the fruit and vegetable vinegar beverage is low, the pressure of ultra-high pressure treatment cannot be low At 200MPa, the treatment time should be longer than 10min, and the treatment temperature should not exceed 40°C.

(19) Aseptic filling: the vinegar beverage after the ultra-high pressure treatment is immediately stored in an airtight container under aseptic conditions. The fruit and vegetable vinegar drink with unique flavor, rich nutrition and suitable taste can be prepared.

The present invention utilizes ultra-high pressure to denature proteins under low temperature conditions, and passivates the proteins in microorganisms in brewing vinegar, fruit and vegetable vinegar, or vinegar beverages, so that the enzymes in the body lose their activity and achieve the purpose of killing microorganisms in vinegar. Purpose, and then extend the shelf life of vinegar. Because ultra-high pressure sterilization is carried out at low temperature, it can avoid some disadvantages of thermal sterilization, such as reducing the loss of nutrients and the production of bad flavors. At the same time, ultra-high pressure can also accelerate the production of vinegar flavor substances, so it has the effect of aging vinegar. effect.

The present invention has the following advantages and good application effects:

(1) The present invention can be carried out at normal temperature by utilizing the ultra-high pressure sterilization technology, and the prepared vinegar is safe and nutritious, has a soft flavor, no miscellaneous smell and irritation produced by thermal sterilization, and reduces the aging period. This is because the content of irritating aldehydes in vinegar processed by ultra-high pressure is much less than that in vinegar processed by heat, and the content of esters in vinegar is also increased by ultra-high pressure treatment.

(2) The vinegar, fruit and vegetable vinegar or vinegar beverage products produced by the ultra-high pressure sterilization technology in the present invention can be sterilized at no higher than 60°C, which can well reduce the heat-sensitive nutrients in vinegar or vinegar beverages. material loss.

(3) The present invention utilizes ultra-high pressure to kill microorganisms in vinegar under normal temperature conditions, and does not require higher temperature, so the technology has low energy consumption and is environmentally friendly.

(4) Invention of fruit and vegetable vinegar and vinegar beverage products made by ultra-high processing technology is not only rich in nutrition, easy to be absorbed by the human body, but also has the unique flavor of fruits and vegetables.

Description of drawings

Fig. 1 is a process flow chart of ultra-high pressure sterilization and accelerated aging for brewing vinegar

Fig. 2 is the process flow diagram of ultra-high pressure sterilization fruit and vegetable fermented vinegar

Figure 3 is the flow chart of the ultra-high pressure sterilizing fruit and vegetable blending vinegar beverage

Detailed ways

The invention is further illustrated by the following examples.

Example 1 Ultra-high pressure sterilization to urge aging Zhenjiang aromatic vinegar

Selected glutinous rice 12kg, the rice grains are required to be round and large. First soak the rice in water to fully expand the rice grains, then send the rice and water evenly into the powder machine (water mill) at a ratio of 1:2, grind it into a powder slurry with a fineness of 70 mesh or more (concentration is 18Be), and pump it to the powder with water. Adjust the pulp tank to adjust the pH to 6.2 with sodium carbonate, then add 5u/g amylase, stir well, open the discharge valve of the slurry tank, and slowly put it into the liquefaction tank for continuous liquefaction. The temperature of the liquefied product is controlled at 85°C to 92°C, and it is maintained for 15 minutes after all the slurry enters the liquefaction pot. Check with iodine solution, if it reacts with iodine solution, it turns brown and yellow, indicating complete liquefaction. Finally, slowly raise the temperature to 100°C and keep it for 10 minutes to achieve the purpose of sterilization. After liquefaction, pump the liquefied mash into the saccharification tank. When cooling to 63°C±2°C, add bran koji and saccharify for 3 hours, then after the mash is cooled to 27°C, put 30kg of mash into the fermentation tank, add 32.50kg of water at the same time, adjust the pH to 4.2, and add 5kg of distiller's mother , so that the total amount of fermented mash is 67.50kg. The temperature of the alcoholic fermentation product is controlled at about 33°C. The fermentation period is about 64h. Alcoholic fermentation is over, the alcohol concentration of the wine mash is about 8.5%, and the acidity is 0.3%. Put the wine mash, bran, rice bran and acetic acid bacteria into the unstrained spirits making machine and mix them thoroughly. Move evenly into the acetic acid fermentation tank. It is then raked and the acetic fermentation begins. The temperature of entering the pool is controlled at 35°C to 38°C. Carry out loose unstrained grains once every 24 hours or so to make the temperature consistent. After loosening the fermented grains, the fermented grains are refluxed whenever the fermented grains reach 40°C. Reduce the temperature of the fermented grains to 36°C to 38°C. The temperature of the acetic acid fermentation should be 42°C to 44°C in the early stage and 36°C to 38°C in the later stage. The reflux is carried out 6 times a day, and 100kg of fermented grain juice is released for reflux each time. After 120 times of reflux, the vinegar fermented grains That is ripe. At this time, the alcohol content in the vinegar fermented grains was measured to be slightly, and the acidity did not rise any more. The acetic acid fermentation time is 25 days. After the acetic acid fermentation is finished, 1 kg of salt is added immediately to inhibit the oxidation of acetic acid bacteria. Drenching vinegar in the acetic acid fermented cement pool, first open the vinegar juice valve, then pour the fried beige and second vinegar juice on the surface layer by batch, and collect the first vinegar from the vinegar juice pipe. How much is collected below, and how much is placed above. Stop when the acetic acid content drops to 5g/100ml. The obtained Zhenjiang vinegar was placed in an ultra-high pressure device, and after being treated with different pressures of 200MPa/40min, 400MPa/20min and 600MPa/5min at room temperature (20°C), it was found that different treatments could make Zhenjiang vinegar Just reach the national hygienic standard of vinegar, that is, no pathogenic microorganisms have been detected, and coliform bacteria <3cfu/ml. Through sensory evaluation, it was found that the aroma of Zhenjiang vinegar after ultra-high pressure treatment became softer, without the irritating smell of raw vinegar. Through GC analysis, it was found that the peak area of esters in the aroma of vinegar after ultra-high pressure treatment increased by about 4-6% on average. The content of esters is an important indicator for evaluating the aging of Zhenjiang balsamic vinegar. The content of aldehydes is 10-12% lower than that of vinegar treated by thermal sterilization. Therefore, ultra-high pressure treatment can not only kill harmful microorganisms in Zhenjiang vinegar, but also has a certain aging effect. Zhenjiang vinegar with 5% acidity, bright color, no obvious precipitation and soft aroma can be obtained.

Embodiment 2 Ultrahigh pressure sterilization accelerates aging mulberry vinegar

Select purple-red, high-maturity, high-sugar-content, and strong-flavored mulberries, remove moldy, rotten and deteriorating fruits, wash them with clean water, fully crush them with a juicer, beat them, add pectinase at 0.05%, and keep at 45°C After enzymatic hydrolysis for 1 hour, centrifuge at 3000 rpm for 30 minutes, take clarified juice and add 10% fruit wine yeast, keep the product temperature between 30°C and 34°C, and carry out alcoholic fermentation for 5 days. Dilute the fruit wine with water to 6%, then add 10% acetic acid seed liquid, stir well, keep the temperature of the fermentation liquid at 28°C-30°C for static fermentation, after 3 days, a film appears on the liquid surface, and continue to ferment for 30 days It can be mature in about 10 minutes, and the alcohol content of fermented mash is 0.5%. Add an appropriate amount of diatomaceous earth into the vinegar liquid as a filter aid, pump it into the filter press, add water to the filtered residue and refilter it once, and adjust the acidity to 4% by adding clear vinegar. Put the adjusted vinegar in an ultra-high pressure device, and after different treatments of 300MPa/40min, 400MPa/20min and 600MPa/10min at room temperature (20°C), it is found that different treatments can make mulberry vinegar reach the national sanitation level. The standard is that pathogenic microorganisms are not detected, and the coliform group is less than 3cfu/ml. Through sensory evaluation, it was found that the mulberry vinegar after ultra-high pressure treatment was purple-red, clear, transparent and shiny, with the inherent fruity and vinegar aroma of mulberry, soft sour taste and no peculiar smell. After testing, it is found that its functional pigment and vitamin content are 1.2-2.3% higher than that of heat treatment, so ultra-high pressure treatment can well retain its unique flavor substances and nutrients in mulberry vinegar.

Example 3 Ultra-high pressure sterilization apple deployment vinegar beverage

Select apples with high maturity, high sugar content and strong aroma, remove rotten fruits, wash them with clean water, and protect the pretreated raw materials with 0.15% and 0.1% ascorbic acid (Vc) and citric acid solutions. Color for about 20min, then beating. After squeezing the slurry with a juice extractor with a sieve hole of 0.6 mm, put the apple juice into a barrel and add 0.015% pectinase, and keep the temperature at 40° C. for 1 hour. Then use a centrifuge to remove granular substances such as fine fibers in the juice at a speed of 3000r/min to obtain clarified raw juice. Put the raw juice in an ultra-high pressure device for 20 minutes under a pressure of 400MPa, and store it in a sealed container at 5°C, which can be stored for more than 3 months. Add freshly squeezed apple juice to Zhenjiang vinegar in an amount of 5%, add 0.5% sugar, and mix thoroughly to obtain an apple cider vinegar drink with an acidity of 3.5%. Put the prepared vinegar drink into an ultra-high pressure device, and treat it at room temperature (20°C) at 200MPa/40min, 400MPa/20min and 600MPa/10min. After microbial testing, different treatments can make the apple cider vinegar drink reach the national sanitation standard. The standard is that pathogenic microorganisms are not detected, and the coliform group is less than 3cfu/ml. Through sensory evaluation, it was found that the apple cider vinegar drink after ultra-high pressure treatment was clear, transparent and shiny, with the inherent fruity and vinegary aroma of apple and table vinegar, soft sour taste and no peculiar smell.

Claims (3)

1, a kind of super-high pressure sterilization maturing making vinegar, the method of fruits and vegetable vinegar and vinegar beverage, it is characterized in that: described making vinegar is to be raw material with cereal, the vinegar that makes through microbial fermentation, fruits and vegetable vinegar is to be raw material with fruits and vegetables, the fruits and vegetable vinegar that makes through microbial fermentation, vinegar beverage is the fruits and vegetable vinegar beverage that adopts fermentation vinegar and garden spgarden stuff allotment to make, with the making vinegar that ferments without traditional thermal sterilization, fruits and vegetables fermented vinegar or fruits and vegetables allotment vinegar beverage place ultra-high pressure device, wherein making vinegar is under 200～500MPa pressure, pressurization 5～40min, temperature is lower than under 60 ℃ of conditions carries out sterilization maturing; The fruits and vegetables fermented vinegar under 300～600MPa pressure, the pressurization 10～40min, temperature is lower than 40 ℃ and carries out sterilization maturing; The allotment the fruits and vegetable vinegar beverage under 200～600MPa pressure, the pressurization 10～40min, temperature is lower than 40 ℃ and carries out sterilization.

2, according to the method for a kind of super-high pressure sterilization maturing making vinegar, fruits and vegetable vinegar and the vinegar beverage of claim 1, it is characterized in that described cereal materials comprises glutinous rice, polished rice, long-grained nonglutinous rice, corn, Chinese sorghum, millet; Fruit and vegetable materials comprises mulberry fruit, apple, grape, blackberry, blueberry, persimmon, Kiwifruit, raspberry, black currant, pears, watermelon, pumpkin, garlic, tomato, Radix Dauci Sativae; Allotment vinegar beverage fruit juice kind comprises Sucus Mali pumilae, Cantaloupe juice, Sucus Vitis viniferae, pineapple juice, Fructus actinidiae chinensis juice, peach juice, pear juice, Pulp Citrulli juice, Sucus Cucurbitae moschatae, garlic juice, tomato juice, Radix Dauci Sativae juice.

3, according to the method for a kind of super-high pressure sterilization maturing making vinegar, fruits and vegetable vinegar and the vinegar beverage of claim 2, it is characterized in that described allotment garden spgarden stuff is the bright garden spgarden stuff that presses garden spgarden stuff or make through non-heat sterilization, its addition in the allotment vinegar beverage is 1%～5%.

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