CN101298589A - Method for sterilizing and maturing edible vinegar, fruit vegetable vinegar and vinegar beverage by means of ultra-high pressure - Google Patents
Method for sterilizing and maturing edible vinegar, fruit vegetable vinegar and vinegar beverage by means of ultra-high pressure Download PDFInfo
- Publication number
- CN101298589A CN101298589A CNA2008100196948A CN200810019694A CN101298589A CN 101298589 A CN101298589 A CN 101298589A CN A2008100196948 A CNA2008100196948 A CN A2008100196948A CN 200810019694 A CN200810019694 A CN 200810019694A CN 101298589 A CN101298589 A CN 101298589A
- Authority
- CN
- China
- Prior art keywords
- vinegar
- fruits
- juice
- sterilization
- vegetable
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Images
Landscapes
- Non-Alcoholic Beverages (AREA)
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
Technical field
The present invention relates to the super-high-pressure Food-processing Technology technology, relate generally to and utilize superhighpressure technology that making vinegar, fruits and vegetable vinegar and vinegar beverage are carried out cold sterilization to urge old method.
Background technology
Vinegar has long history in China.Along with the raising of people's living standard, the nutritive health-care of whole society consciousness strengthens day by day, and people pay close attention to the healthy wide model of self, and the nourishing function of vinegar constantly confirms by science, makes vinegar output and consumption constantly increase year by year.But the making vinegar production technique still adopts the technology before several thousand, is raw material with cereal, many bacterium raw material koji, many bacterium solid state fermentation, heat sterilization, ageing after-ripening.Because the vinegar after the fermentation can be damaged and lose through wherein thermo-sensitivity local flavor thing and nutritive substance behind the heat sterilization, particularly change has taken place in the peculiar taste of vinegar fermentation formation, make vinegar have assorted flavor, pungency is strong, mouthfeel is soft inadequately, needs ageing after-ripening for some time to adjust the local flavor of vinegar.Yet the speed that natural ageing after-ripening flavour substances forms is slower, and the cycle is longer, and process condition is wayward, and takies a large amount of containers and fund.
The system vinegar of fruit and vegetable food is with a long history in China.Fruits and vegetable vinegar with garden spgarden stuff and vinegar be color and the various nutritive ingredient that vinegar beverage that preparation of raw material becomes has fruit, vegetables uniqueness, multiple amino acids, organic acid, aromatic ester, VITAMIN, mineral substance etc., acidity is suitable, can keep human physiological functions, inspire enthusiasm, improve immunologic function, strengthen health, favored by the human consumer.Yet heat sterilization is adopted in traditional fruits and vegetable vinegar and vinegar beverage sterilization, wherein the nutritive substance of thermo-sensitivity such as VITAMIN and flavour substances such as aromatic ester are damaged and lose, the nutritive value of fruits and vegetable vinegar and vinegar beverage is reduced, its peculiar taste is weakened, even produce local flavor beastly.
The food superhighpressure technology mainly is the sterilization that is used for food in the eighties mid-term at first, substitutes traditional heat sterilization.Because the superelevation pressure energy destroys high molecular hydrogen bond, ionic linkage, sat linkage, little to covalent linkage influence, can keep compositions such as its original color and luster, fragrance and VITAMIN substantially through the food of uhp treatment.Super high pressure food can keep the characteristic of its " Normal juice, original flavor ", meets the developing direction of modern food " natural, nutrition, health, safety ", can satisfy the demand that the human consumer advocates " natural, health " food.In recent years, researcher is applied to superhighpressure technology in the sterilization and accelerating maturing technology of leavened foods such as cheese, grape wine, yellow rice wine, pickles both at home and abroad, has all obtained satisfied effect.Yet expensive extra-high tension unit cost and restricted productivity are that superhighpressure technology is applied to the bottleneck that industrialization is produced.Therefore the present invention has developed the superelevation production technique of a cover with many technological incorporation, lowers extra-high tension unit cost input.
Summary of the invention
The method that the purpose of this invention is to provide a kind of making vinegar, fruits and vegetable vinegar and vinegar beverage super-high pressure sterilization maturing, cause making vinegar, fruits and vegetable vinegar and the loss of vinegar beverage nutritive substance more thereby overcome traditional thermal sterilization, the peculiar taste of vinegar fermentation changes.
Concrete steps of the present invention are as follows:
1, super-high pressure sterilization maturing vinegar brewing technology operation steps is as follows:
(1) materials quantity (is calculated about 70m with a fermentation vat
3) rice material 12kg, amylase is by raw material 0.025% (zymin 2000u/g).The wheat bran consumption is pressed inulinase activity and is calculated, distiller's yeast 5kg, water 32.50kg (joining karusen), wheat bran 14kg, rice chaff 16.50kg, acetic bacteria seed 2kg, salt 1kg.
(2) water mill with size mixing
Earlier rice material being soaked in water fully expands the grain of rice, then with rice and water in 1: (1.5-2) ratio is evenly sent into powder machine (water mill), (concentration is 18～20Be) to wear into the powder slurry of the above fineness of 70 orders, water is pumped into powder slurry bucket and sizes mixing, and is transferred to pH6.2～6.4 (precision test paper mensuration) with yellow soda ash, adds 5u/g amylase then, fully stir, the enzyme of adding is evenly distributed in the slurries very soon, opens the bleeder valve of powder slurry bucket, slowly put into the liquefaction continuously of liquefaction bucket.
(3) liquefaction and saccharification
Elder generation adds water to equal with vapour pipe in the liquefaction pot, when again water being warming up to 90 ℃, starts agitator, keeps not stopping transport commentaries on classics, then the powder slurries is slowly put into continuously.Liquefaction product temperature is grasped at 85 ℃～92 ℃, treat the powder slurry all enter liquefy pot after, keep 10～15min.With the iodine fluid inspection, meet the reaction of iodine liquid and be pale brown colour specification liquefaction fully, slowly be warming up to 100 ℃ at last, keep 10min, to reach the purpose of sterilization, after liquefaction finishes, with liquefied fermented glutinous rice with being pumped in the mashing tun.When being cooled to 63 ℃ ± 2 ℃, add wheat bran, saccharification 3h, treat that then converted mash is cooled to 27 ℃ after, with being pumped in the ethanol fermentation tank.
(4) zymamsis
After converted mash 30kg sent into fermentor tank, add water 32.50kg simultaneously, regulating pH is 4.2～4.4, inserts distiller's yeast 5kg, makes karusen add up to 67.50kg.Zymamsis product temperature generally is controlled at about 33 ℃ to the suitableeest, is no more than 37 ℃, is not less than 30 ℃ (with cooling water control product temperature).Fermentation period is about 64h.Zymamsis finishes, and the ethanol concn of distiller's wort is about 8.5%.Acidity 0.3%～0.4% is delivered to distiller's wort the acetic fermentation pond then.
(5) acetic fermentation
1. enter the pond: after distiller's wort, wheat bran, rice chaff and acetic acid bacteria strain are gone into to make unstrained spirits machine thorough mixing.Evenly move in the acetic fermentation pond.Surface layer will strengthen the inoculum size of acetic bacteria seed.Rake the beginning acetic fermentation then.Advancing the pond temperature and be controlled at below 40 ℃, is optimum with 35 ℃～38 ℃.
2. loose unstrained spirits: the acetic bacteria growth and breeding of surface layer vinegar unstrained spirits is fast, quick heating, can be raised to 40 ℃ about 24h, but middle unstrained spirits temperature is low, and is soon top even with manually loosening with intermediary vinegar unstrained spirits so loose unstrained spirits is carried out once in requirement, makes the temperature unanimity.
3. reflux: can reflux whenever the unstrained spirits temperature reaches 40 ℃ behind the loose unstrained spirits.Make unstrained spirits temperature drop to 36 ℃～38 ℃, the acetic fermentation temperature requires 42 ℃～44 ℃ in earlier stage, and the later stage is 36 ℃～38 ℃, and is too fast if temperature raises, and ventilation hole all can be stopped up or part is stopped up, and controls and regulates.Reflux and to carry out 6 times every day, emit unstrained spirits juice 100～200kg at every turn and reflux, generally refluxing, the vinegar unstrained spirits can be ripe after 120～130 times.It is little that measure in the vinegar unstrained spirits ethanol content this moment, and acidity also no longer rises.The general acetic fermentation time is 20～25 days, and need 30～40 days summer.
4. finish with the salt acetic fermentation, the pickle acidity of ripe vinegar unstrained spirits has reached 6.5～7g/100ml.Become CO2 and H2O but continue oxygenolysis, should add salt 1kg immediately to suppress the acetic bacteria oxygenizement for fear of acetic acid.With the method for salt, be that salt is placed the acetic acid surface layer in the pond, reflux, make its whole dissolvings with pickle.After salt, because Da Chi can not seal the pond, put Yi Shengre for a long time, influence output, therefore can drench vinegar immediately.
5. drench vinegar pouring vinegar and still in the acetic fermentation cement pit, carry out, open the pickle valve earlier, again two pickle gradation are watered at surface layer, collect a vinegar from the pickle pipe.What collect below, what are put into above.When dropping to 5g/100ml, acetic acid content stops.More than drench a vinegar that and generally can prepare finished product.Every pond output is 0.1t.Average per kilogram rice material goes out vinegar 8kg.Vinegar is collected and is finished, burned three vinegar of gradation in the above again, and that collects below is two vinegar.Add water above last, that collects below is three vinegar.Two vinegar and three vinegar recycle for drenching vinegar.
(6) uhp treatment
The vinegar that head is drenched places ultra-high pressure device, under 200～500MPa pressure, and pressurize 5～40min, processing pressure and time decide on acidity, can reduce and shorten processing pressure and time as acidity greater than 5%, but can not be lower than 200MPa, 5min; Can improve processing pressure and prolong the treatment time less than 4% as acidity, but the highest 500MPa that is no more than of processing pressure, the temperature of handling can be carried out at normal temperature, in order to help the generation of some functional ingredient in the making vinegar, during uhp treatment, can suitably heat, carry out sterilization maturing but be no more than 60 ℃.
(7) can
Vinegar after the uhp treatment storage vessel of packing under aseptic condition immediately, sealing is deposited.Can obtain that bright in color, no obvious sediment, fragrance are soft, the edible vinegar of free from extraneous odour.
2, the technological operation step of ultrahigh-pressure sterilization fruits and vegetables fermented vinegar is as follows:
(1) fruit and vegetable materials: it is many to choose juice, sugar content height, the fruits and vegetables of special aroma are arranged is raw material, as mulberry fruit, blackberry, blueberry, raspberry, strawberry, pears, grape, apple, hami melon, watermelon, banana, tomato, red bayberry, Kiwifruit, pumpkin, garlic, tomato, Radix Dauci Sativae etc.;
(2) clean: fruit and vegetable materials is dropped in the pond rinse well with cleaning water, choose the fruits and vegetables that rot, taking-up drains.
(3) peeling is squeezed the juice: with 0.05%～0.15% and 0.1%～0.2% xitix (Vc) and citric acid solution the pretreated raw material of process is protected look about 20～30min earlier, then with fruits and vegetables with machinery or manually remove the peel stoning and pull an oar, squeeze its juice again, general fruit juice yield is between 65%～80%.
(4) clarification: fruit juice is put into bucket add polygalacturonase 0.01%～0.05%, keep 40 ℃～50 ℃ of temperature, the time is 1～2h.
(5) filter: garden spgarden stuff after treatment refilters once, makes it clarification.
(6) zymamsis: fruit juice is cooled to 30 ℃, inserts fruit wine yeast 5～10%, keeps between 30 ℃～34 ℃ of the product temperature, carries out zymamsis 4～5 days.
(7) acetic fermentation: with fruit wine thin up to 5～6%, insert acetic acid seed liquor 5 ~ 10% then, stir evenly, keep fermented liquid product temperature to carry out standing for fermentation for 28 ℃～30 ℃, after 2 ~ 3 days, liquid level has film to occur, proof acetic acid mycoderm forms, acetic fermentation begins, and continuously ferments to get final product maturation to about 30 days, and this moment is with degree of being between the karusen spirituosity 0.3～0.5%.
(8) filter: add an amount of diatomite as flocculating aids in vinegar liquid, squeeze into pressure filter with pump, the slag after the filtration adds water heavily to be filtered once, and incorporating clearly vinegar into, to adjust acidity together be between 3.5%～5%.
(9) ultrahigh-pressure sterilization is handled: the fruits and vegetable vinegar of adjusting is placed ultra-high pressure device, under 300～600MPa pressure, pressurize 10～40min is because fruits and vegetable vinegar acidity is lower, the top pressure of uhp treatment will reach 600MPa, and the treatment time is the shortest can not to be less than 10min.The local flavor of thermo-sensitivity and nutrition content are more in the fruits and vegetable vinegar, and uhp treatment is generally to carry out at normal temperatures, and temperature is not higher than 40 ℃.
(10) sterile filling: the storage vessel of packing under aseptic condition immediately of the fruits and vegetable vinegar after the uhp treatment, sealing is deposited.Can obtain bright in color, no obvious sediment, the smell of fruits is very sweet, free from extraneous odour, nutritious fruits and vegetable vinegar product.
3, ultrahigh-pressure sterilization fruits and vegetables allotment vinegar beverage technological operation step is as follows:
(11) fruit and vegetable materials: choose fresh, high-quality, fruits and vegetables no disease and pest and that give off a strong fragrance are raw material, as mulberry fruit, blackberry, blueberry, raspberry, strawberry, pears, grape, apple, hami melon, watermelon, banana, tomato, red bayberry, Kiwifruit, pumpkin, garlic, tomato, Radix Dauci Sativae etc.;
(12) clean: fruit and vegetable materials is dropped in the pond rinse well with cleaning water, choose the fruits and vegetables that rot, taking-up drains.
(13) fruit vegetable juice protects look, making beating: the natural pigment in the fruits and vegetables is very easily oxidized and fade, therefore need take certain measure to protect look, commonly used antioxidants ascorbic acid (Vc) and citric acid be as the colour protecting agent of natural pigment in the garden spgarden stuff in this experimental selection food service industry, and it is water-soluble with to protect chromatic effect all better.With 0.05%～0.15% and 0.1%～0.2% xitix (Vc) and citric acid solution the pretreated raw material of process is protected look about 20 ~ 30min, pull an oar again.
(14) squeeze the juice, separate: is the slurry sieve aperture after the juice extractor of 0.6mm is squeezed the juice, garden spgarden stuff is put into bucket add a polygalacturonase 0.01%～0.05%, and 40 ℃～50 ℃ of maintenance temperature, the time is 1～2h.Particulate materials such as fiber fines in the juice are removed under the rotating speed of 3000r/min with whizzer again, to obtain clarifying Normal juice.
(15) non-heating power processing treatment: can be arranged the sufficiently long quality guaranteed period in order to make the bright garden spgarden stuff that presses, its local flavor and nutrition can be kept well, obtain again after the fresh garden spgarden stuff, with it with the slight processing treatment of non-heating power, as ultra-high voltage, irradiation etc., guarantee the object pathogenic bacterium of garden spgarden stuff are reduced by 5 logarithm periods, and product steady quality under refrigerated condition, certain preservation period is arranged, and the product health meets the garden spgarden stuff of national concerned drink hygienic standard.
(16) refrigeration: the garden spgarden stuff of handling well is packed under aseptic condition in the sealed package immediately, store down for 5 ℃ ~ 0 ℃ in temperature, but the time of storage is no more than 3 months.
(17) allotment: making vinegar and garden spgarden stuff are allocated according to 1% ~ 5% ratio, and according to the fragrance power of fruit and vegetable materials, the addition of the garden spgarden stuff that fragrance is stronger will hang down a bit, the addition that then will increase garden spgarden stuff more weak to fragrance.Can add 0.5% ~ 1% sugar during allotment and improve the mouthfeel of vinegar beverage, can make acidity 3.5 ~ 4.0%, outstanding, the nutritious fruits and vegetable vinegar beverage of local flavor.
(18) uhp treatment: deployed fruits and vegetable vinegar beverage is put into ultra-high pressure device, under 200 ~ 600MPa pressure, pressurize 10 ~ 40min carries out sterilization, because the fruits and vegetable vinegar beverage acidity is lower, uhp treatment pressure can not be lower than 200MPa, treatment time will be higher than 10min, and the temperature of processing is no more than 40 ℃.
(19) sterile filling: the vinegar beverage after uhp treatment is good is packed under aseptic condition immediately and is deposited in the encloses container.Can make unique flavor, fruits and vegetable vinegar beverage that nutritious, mouthfeel is suitable.
The present invention utilizes ultra-high voltage can make the effect of protein denaturation at cold condition, it is the intravital albumen generation of microorganism passivation in making vinegar, fruits and vegetable vinegar or the vinegar beverage, thereby the body endoenzyme is lost activity, reach the purpose of killing microorganism in the vinegar, and then prolong the quality guaranteed period of vinegar.Because ultrahigh-pressure sterilization carries out at low temperatures, can avoid some drawbacks of heat sterilization, produce as loss and the bad flavor that reduces nutritive substance, ultra-high voltage also has the formation reaction of the vinegar flavor of acceleration material simultaneously, thereby vinegar is had the Chen Zuoyong of urging.
The present invention has the following advantages and the applications well effect:
(1) the present invention utilizes the ultrahigh-pressure sterilization technology to carry out at normal temperatures, its prepared vinegar, and safe nutrition, local flavor is soft, and the assorted flavor and the pungency that do not have heat sterilization to produce reduce the ageing cycle.This be since the aldehyde matter content of the vinegar moderate stimulation of uhp treatment than heating power process in the vinegar lack many, and uhp treatment has also increased the content of Ester in the vinegar.
(2) the present invention utilizes the prepared vinegar of ultrahigh-pressure sterilization technology, fruits and vegetable vinegar or vinegar beverage product, because of being carries out germ-resistantly not being higher than under 60 ℃, can reduce the loss of thermo-sensitivity nutritive substance in vinegar or the vinegar beverage well.
(3) the present invention utilizes ultra-high voltage to kill microorganism in the vinegar under normal temperature condition, do not need higher temperature, so this technology energy consumption is low, environmentally friendly.
(4) to utilize fruits and vegetable vinegar that the superelevation processing technology makes and vinegar beverage product not only to have nutritious in invention, is easy to absorption of human body, also has the peculiar local flavor of fruits and vegetables.
Description of drawings
Fig. 1 is a super-high pressure sterilization maturing vinegar brewing technology schema
Fig. 2 is the process flow sheet of ultrahigh-pressure sterilization fruits and vegetables fermented vinegar
Fig. 3 is ultrahigh-pressure sterilization fruits and vegetables allotment vinegar beverage process flow sheet
Embodiment
Further the present invention will be described by following examples.
Embodiment 1 super-high pressure sterilization maturing zhenjiang vinegar
Selected glutinous rice 12kg requires grain of rice rounding, and grain is big.Earlier rice being soaked in water fully expands the grain of rice, then rice and water are evenly sent into powder machine (water mill) in 1: 2 ratio, wear into the powder slurry (concentration is 18Be) of the above fineness of 70 orders, water is pumped into powder slurry bucket and sizes mixing, be transferred to pH6.2 with yellow soda ash, add 5u/g amylase then, fully stir, open the bleeder valve of powder slurry bucket, slowly put into the liquefaction continuously of liquefaction bucket.Liquefaction product temperature is grasped at 85 ℃～92 ℃, treat the powder slurry all enter liquefy pot after, keep 15min.With the iodine fluid inspection, meet the reaction of iodine liquid and be pale brown colour specification liquefaction fully, slowly be warming up to 100 ℃ at last, keep 10min, to reach the purpose of sterilization, after liquefaction finishes, with liquefied fermented glutinous rice with being pumped in the mashing tun.When being cooled to 63 ℃ ± 2 ℃, add wheat bran, saccharification 3h, treat that then converted mash is cooled to 27 ℃ after, converted mash 30kg sent into fermentor tank after, add water 32.50kg simultaneously, regulating pH is 4.2, inserts distiller's yeast 5kg, makes karusen add up to 67.50kg.The temperature control of zymamsis product is about 33 ℃.Fermentation period is about 64h.Zymamsis finishes, and the ethanol concn of distiller's wort is about 8.5%, acidity 0.3%.After distiller's wort, wheat bran, rice chaff and acetic acid bacteria strain gone into to make unstrained spirits machine thorough mixing.Evenly move in the acetic fermentation pond.Rake the beginning acetic fermentation then.Advance the pond temperature and be controlled at 35 ℃～38 ℃.Carry out once loose unstrained spirits about 24h, make the temperature unanimity.Whenever reaching 40 ℃, the unstrained spirits temperature promptly refluxes behind the pine unstrained spirits.Make unstrained spirits temperature drop to 36 ℃～38 ℃, the acetic fermentation temperature requires 42 ℃～44 ℃ in earlier stage, and the later stage is 36 ℃～38 ℃, refluxes and carries out 6 times every day, emits unstrained spirits juice 100kg at every turn and refluxes, and the i.e. maturation of vinegar unstrained spirits refluxes after 120 times.It is little that measure in the vinegar unstrained spirits ethanol content this moment, and acidity also no longer rises.The acetic fermentation time is 25 days.Acetic fermentation finishes, and adds salt 1kg immediately to suppress the acetic bacteria oxygenizement.In the acetic fermentation cement pit, drench vinegar, open the pickle valve earlier, again parched rice look and two pickle gradation are watered at surface layer, collect a vinegar from the pickle pipe.What collect below, what are put into above.When dropping to 5g/100ml, acetic acid content stops.The zhenjiang vinegar that obtains is placed ultra-high pressure device, (20 ℃) are after 200MPa/40min, 400MPa/20min and the processing of 600MPa/5min different pressures at normal temperatures, through microorganism detection, find that it is that pathogenic microorganism does not detect with regard to the state health standards that reaches vinegar that different treatment all can make zhenjiang vinegar, coliform＜3cfu/ml.Find that by subjective appreciation the zhenjiang vinegar fragrance after the uhp treatment becomes soft, has not had the pungent taste of living vinegar.Through the gas chromatograph mass spectrometer check and analysis, ester class peak area in the vinegar fragrance after the discovery uhp treatment on average increases about 4～6%, the content of Ester is the important indicator of estimating the zhenjiang vinegar ageing, and the irritating aldehydes content in its fragrance has reduced 10～12% than content in the vinegar of handling through heat sterilization, therefore uhp treatment can not only be killed the zhenjiang vinegar harmful microorganism, but also has certain Chen Zuoyong that urges.Can make acidity and be 5%, bright in color, no obvious sediment, zhenjiang vinegar that fragrance is soft.
Embodiment 2 super-high pressure sterilization maturing SHANGSHENCU
Choose red-purple, ripening degree height, sugared content height, the mulberry fruit that strong fragrance is arranged, the fruit that removing goes mouldy rots cleans up with clear water, and is fully broken with juice extractor, making beating, by 0.05% adding polygalacturonase, with the centrifugal 30min of the rotating speed of 3000rpm, get subsider juice and insert fruit wine yeast 10% behind 45 ℃ of enzymolysis 1h, keep between 30 ℃～34 ℃ of the product temperature, carry out zymamsis after 5 days.With fruit wine thin up to 6%, insert acetic acid seed liquor 10% then, stir evenly, keep fermented liquid product temperature to carry out standing for fermentation for 28 ℃～30 ℃, after 3 days, liquid level has film to occur, continuously fermenting, it is ripe to get final product to about 30 days, and be 0.5% with the karusen spirituosity this moment.Add an amount of diatomite as flocculating aids in vinegar liquid, squeeze into pressure filter with pump, the slag after the filtration adds water heavily to be filtered once, and incorporating clearly vinegar into, to adjust acidity together be 4%.The vinegar of adjusting is placed ultra-high pressure device, (20 ℃) are after 300MPa/40min, 400MPa/20min and 600MPa/10min different treatment at normal temperatures, through microorganism detection, find that it is that pathogenic microorganism does not detect that different treatment all can make SHANGSHENCU reach state health standards, coliform＜3cfu/ml.Find that by subjective appreciation the SHANGSHENCU after the uhp treatment is red-purple, as clear as crystal glossy, have mulberry fruit inherent fruital and vinegar perfume (or spice), tart flavour is soft, free from extraneous odour.Find that after testing it is functional pigmented, vitamin contents will exceed 1.2～2.3% than what heating power was handled, so uhp treatment can keep its distinctive flavour substances and nutritive substance in the SHANGSHENCU well.
Embodiment 3 ultrahigh-pressure sterilization apples allotment vinegar beverage
Choose the ripening degree height, sugared content height has the apple of strong fragrance, remove the fruit that rots, clean up with clear water, with 0.15% and 0.1% xitix (Vc) and citric acid solution the pretreated raw material of process is protected look about 20min earlier, pull an oar again.Is the slurry sieve aperture after the juice extractor of 0.6mm is squeezed the juice, Sucus Mali pumilae is put into bucket add a polygalacturonase 0.015%, and 40 ℃ of maintenance temperature, the time is 1h.Particulate materials such as fiber fines in the juice are removed under the rotating speed of 3000r/min with whizzer again, to obtain clarifying Normal juice.Place ultra-high pressure device under 400MPa pressure, to handle 20min Normal juice,, can preserve more than 3 months 5 ℃ of condition lower seal storages.Fresh apple juice is added in the zhenjiang vinegar according to 5% amount, add 0.5% sugar again, thorough mixing is even, can make acidity at 3.5% apple vinegar beverage.Allotment is made vinegar beverage put into ultra-high pressure device, (20 ℃) are after 200MPa/40min, 400MPa/20min and 600MPa/10min processing at normal temperatures, through microorganism detection, it is that pathogenic microorganism does not detect that different treatment all can make apple vinegar beverage reach state health standards, coliform＜3cfu/ml.Find that by subjective appreciation the apple vinegar beverage after the uhp treatment is as clear as crystal glossy, have apple and vinegar inherent fruital and vinegar perfume (or spice), tart flavour is soft, free from extraneous odour.
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%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2008100196948A CN101298589A (en) | 2008-03-12 | 2008-03-12 | Method for sterilizing and maturing edible vinegar, fruit vegetable vinegar and vinegar beverage by means of ultra-high pressure |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2008100196948A CN101298589A (en) | 2008-03-12 | 2008-03-12 | Method for sterilizing and maturing edible vinegar, fruit vegetable vinegar and vinegar beverage by means of ultra-high pressure |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101298589A true CN101298589A (en) | 2008-11-05 |
Family
ID=40078547
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2008100196948A Pending CN101298589A (en) | 2008-03-12 | 2008-03-12 | Method for sterilizing and maturing edible vinegar, fruit vegetable vinegar and vinegar beverage by means of ultra-high pressure |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101298589A (en) |
Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102429308A (en) * | 2011-10-31 | 2012-05-02 | 江苏科技大学 | Preparation method for mulberry instant juice powder |
| CN102533520A (en) * | 2012-01-10 | 2012-07-04 | 赵重庆 | Grain and persimmon aromatic vinegar and preparation method thereof |
| CN103070436A (en) * | 2011-10-26 | 2013-05-01 | 北京市食品研究所 | Peach juice and preparation method thereof |
| CN103478816A (en) * | 2013-09-18 | 2014-01-01 | 宁夏天瑞产业集团现代农业有限公司 | Coarse cereal watermelon peel vinegar drink and preparation method thereof |
| CN103881889A (en) * | 2014-03-26 | 2014-06-25 | 金乡县大蒜研究所 | Method for preparing garlic vinegar by using biological fermentation method |
| CN104106823A (en) * | 2014-03-25 | 2014-10-22 | 刘名汉 | Draft pineapple rice vinegar beverage and making method thereof |
| CN105112277A (en) * | 2015-09-27 | 2015-12-02 | 孟军明 | Ultrahigh-pressure aroma improving process of apple vinegar |
| CN105454943A (en) * | 2014-03-07 | 2016-04-06 | 余芳 | Making method of cherry tomato fruit vinegar beverage |
| CN106883980A (en) * | 2017-04-26 | 2017-06-23 | 刘高锋 | A kind of preparation method of mixed edible vinegar |
| CN106889387A (en) * | 2017-01-19 | 2017-06-27 | 广东天地壹号食品研究院有限公司 | A kind of pineapple vinegar beverage and preparation method thereof |
| CN107058052A (en) * | 2017-06-29 | 2017-08-18 | 曾宇忠 | The brewing method of Kiwi-fruit vinegar and the Kiwi-fruit vinegar obtained by the brewing method |
| JP2020068694A (en) * | 2018-10-30 | 2020-05-07 | 株式会社Ｉ．Ｖ．Ｃ． | Beverage production method including high-pressure processing step |
| JP2021000004A (en) * | 2019-06-19 | 2021-01-07 | キユーピー株式会社 | Method for inhibiting sourness of acetic acid-containing foods and drinks |
-
2008
- 2008-03-12 CN CNA2008100196948A patent/CN101298589A/en active Pending
Cited By (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103070436A (en) * | 2011-10-26 | 2013-05-01 | 北京市食品研究所 | Peach juice and preparation method thereof |
| CN102429308A (en) * | 2011-10-31 | 2012-05-02 | 江苏科技大学 | Preparation method for mulberry instant juice powder |
| CN102533520A (en) * | 2012-01-10 | 2012-07-04 | 赵重庆 | Grain and persimmon aromatic vinegar and preparation method thereof |
| CN103478816A (en) * | 2013-09-18 | 2014-01-01 | 宁夏天瑞产业集团现代农业有限公司 | Coarse cereal watermelon peel vinegar drink and preparation method thereof |
| CN105454943A (en) * | 2014-03-07 | 2016-04-06 | 余芳 | Making method of cherry tomato fruit vinegar beverage |
| CN104106823A (en) * | 2014-03-25 | 2014-10-22 | 刘名汉 | Draft pineapple rice vinegar beverage and making method thereof |
| CN103881889B (en) * | 2014-03-26 | 2015-04-15 | 金乡县大蒜研究所 | Method for preparing garlic vinegar by using biological fermentation method |
| CN103881889A (en) * | 2014-03-26 | 2014-06-25 | 金乡县大蒜研究所 | Method for preparing garlic vinegar by using biological fermentation method |
| CN105112277A (en) * | 2015-09-27 | 2015-12-02 | 孟军明 | Ultrahigh-pressure aroma improving process of apple vinegar |
| CN105112277B (en) * | 2015-09-27 | 2018-05-04 | 孟军明 | A kind of apple vinegar super-pressure aromatizing process |
| CN106889387A (en) * | 2017-01-19 | 2017-06-27 | 广东天地壹号食品研究院有限公司 | A kind of pineapple vinegar beverage and preparation method thereof |
| CN106883980A (en) * | 2017-04-26 | 2017-06-23 | 刘高锋 | A kind of preparation method of mixed edible vinegar |
| CN107058052A (en) * | 2017-06-29 | 2017-08-18 | 曾宇忠 | The brewing method of Kiwi-fruit vinegar and the Kiwi-fruit vinegar obtained by the brewing method |
| JP2020068694A (en) * | 2018-10-30 | 2020-05-07 | 株式会社Ｉ．Ｖ．Ｃ． | Beverage production method including high-pressure processing step |
| JP2021000004A (en) * | 2019-06-19 | 2021-01-07 | キユーピー株式会社 | Method for inhibiting sourness of acetic acid-containing foods and drinks |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101298589A (en) | Method for sterilizing and maturing edible vinegar, fruit vegetable vinegar and vinegar beverage by means of ultra-high pressure | |
| CN101455431B (en) | Orange fruit vinegar beverage and production method thereo | |
| CN104017689B (en) | Purple sweet potato liquor and preparation method thereof | |
| CN104694371B (en) | Citrus fruit vinegar prepared by composite strain mixed fermentation and preparation method thereof | |
| CN105385519A (en) | Manufacturing method of apple beer | |
| CN102344866B (en) | Appetite stimulating type blueberry and sweetberry honeysuckle compound fruit wine and preparation method thereof | |
| Kaur et al. | Traditional bio-preservation in beverages: Fermented beverages | |
| CN103815512A (en) | Production method of tomato fruit vinegar beverage | |
| CN101240235A (en) | Method for preparing fruit vegetable yellow wine based on super-high pressure sterilization maturing | |
| CN1219375A (en) | Processing method of persimmon juice beverage | |
| CN105410788A (en) | Preparation technology of fresh pickled red chili | |
| CN113142441A (en) | Noni juice and preparation method thereof | |
| JP2007295825A (en) | Method for producing persimmon fruit vinegar | |
| CN102266105A (en) | Cordyceps flower fruit vinegar beverage and preparation method thereof | |
| CN104946458B (en) | A kind of pure raw pineapple waxy corn health fruit and preparation method thereof | |
| TW202031135A (en) | Packaged beverage and method for preserving koji extract | |
| CN107603846A (en) | A kind of hypotensive pearl Lee fruit vinegar and its processing method | |
| KR102088098B1 (en) | A method for manufacturing of non-heat pineapple fermentation vinegar | |
| CN111423966A (en) | Method for preparing fruit vinegar through multi-strain synergistic fermentation | |
| KR20110049434A (en) | Method for the vinegar using the seed of pepper | |
| CN101333485B (en) | Mulberry wine and preparation method thereof | |
| CN101338270B (en) | Mulberry vinegar and producing method thereof | |
| CN104431858A (en) | Processing method of fern and fern processed by same | |
| CN108464350A (en) | A kind of Yoghourt fruit vinegar beverage and preparation method thereof | |
| CN107981142A (en) | A kind of preparation method of butter fruit vinegar beverage |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20081105 |