CN101475900B - Production process for brewing apricot fruit vinegar from apricot peel pomace - Google Patents
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Abstract
The invention discloses production technology for brewing apricot fruit vinegar by utilization of apricot bark residue, which comprises: firstly, collecting the apricot bark residue into a stainless steel jar, adding water for stirring, adjusting the content of soluble solid to be between 7 and 9 DEG BX, adjusting the product temperature to be between 42 and 45 DEG C, and transferring an apricot skin residue mixture into an alcohol fermenter; secondly, simultaneously adding active dry yeast and mashed fruit cellulose complex enzyme, controlling the fermentation temperature to be between 28 and 32 DEG C and the fermentation time to be between 48 and 52 hours, and making alcohol fermentation finished when the sugar degree of juice is reduced to be less than or equal to 0.5 percent and the alcohol content of the juice reaches 5 to 7 percent; thirdly, transferring mash obtained in the prior step into an acetic acid fermenter, adding acetic acid bacteria for acetic fermentation, and controlling the fermentation temperature to be between 32 and 38 DEG C; and fourthly, obtaining finished products after the steps of brewing, aging, mixing, filtration, sterilization, filling and sealing in turn.
Description
Technical field
The present invention relates to a kind of producing and manufacturing technique of fruit vinegar, particularly utilize the production technique of apricot skin slag brew apricot fruit vinegar.
Background technology
The rich apricot that produces of Xinjiang of China is produced concentrated apricot sauce and all need be purchased a large amount of bright apricots as raw material every year.Through statistical calculation,, produce kiloton on the enterprise's year discharge skin slag that concentrates apricot sauce for common one with discharging about apricot skin slag 110kg behind the concentrated apricot sauce of 1 ton of apricot production.These apricot skin slags all failed to carry out deep development and utilization in the past, can only producing fodder or abandon the extremely low even contaminate environment of utility value as waste.Through check and analysis, mainly contain pulp and few part parchment in the apricot skin slag, its soluble solid content is about 14 ° of BX; Carbohydrate content is more than 18%; Tartaric acid content is about 1.5g/100g, and is rich in trace element and multivitamins such as calcium, phosphorus, iron, zinc, and has special natural odor type, natural pigment etc.; Be good alcohol and acetic fermentation matrix, meet the requirement of vinegar brewing raw material fully.Not only can improve the level of resources utilization with its produce in situ fruit vinegar, increase range of product, increase substantially the business economic benefit, and can significantly reduce pollution environment.
The Chinese invention patent Shen Qing Publication specification sheets of publication number CN101270328A also discloses a kind of apricot fruit vinegar brewing technique; The steps include: that apricot chooses, cleans, squeezes out juice, the apricot juice is put into the pond ferments temperature 24-25 degree, one week of time; Ageing 6 months; Filter and leave standstill a week with filter, to apricot vinegar instantaneously sterilising, allocate, bottle with auxiliary materials such as white sugar, salt, Hydrocerol A, essence at last with the High Temperature Sterilization device.Though this method can brew go out the apricot fruit vinegar, be that raw material is processed directly with the whole fruit of apricot, the one, bigger to the consumption rate of apricot, the 2nd, brewing time is long, and the arrangement of production technique is comparatively coarse, and production cost is high.
Summary of the invention
The object of the present invention is to provide a kind of production technique of utilizing apricot skin slag brew apricot fruit vinegar, not only use apricot fruit vinegar mouthfeel, the color and luster of the brew of apricot skin slag good, technology is reasonable; Easy handling, and help to eliminate of the pollution of apricot skin slag to environment, further increase income; Improve resource utilization, turn waste into wealth.
The objective of the invention is to realize like this: a kind of production technique of utilizing apricot skin slag brew apricot fruit vinegar comprises following operation:
1, raw material diluted mixture operation: apricot skin slag is collected in the stainless cylinder of steel; Adding the tap water that accounts for apricot skin slag weight 70-90% stirs; The adjustment soluble solid content is to 7-9 ° of BX and the article temperature is transferred to 42-45 ℃; The apricot skin slag mixed solution that mixes up is transferred in the ethanol fermentation tank, the inlet amount of each fermentor tank should be less than or equal to fermentor tank volumetrical 85% again;
2, enzymolysis and zymamsis operation: will pass through that the activatory active dry yeast joins in the described fermentor tank and mix with wherein apricot skin slag mixed solution; The add-on of active dry yeast accounts for 0.3 ‰-0.5 ‰ of said apricot skin slag mixed solution weight; To use that 35-45 ℃ of warm water is diluted to, concentration to join in the said mixed solution as the pulp cellulose complex enzyme solution of 0.5-1.5% simultaneously stirs; In this fermentation procedure, leavening temperature is controlled at 28-32 ℃, and fermentation time is controlled at 48-52h; Treating that the juice pol is reduced to is less than or equal to 0.5% and alcoholic strength when reaching 5-7%, and zymamsis promptly finishes;
3, acetic fermentation operation: earlier the mash with gained in the operation 2 changes in the acetic fermentation jar, and an amount of distiller's wort of getting alcoholic strength simultaneously and be 4-5% is heated to 80 ℃ and keeps cooling to 29-31 ℃ again after 25-35 minute as cultivating mash, the acetic bacteria that accounts for said mash gross weight 0.05 ‰-0.08 ‰ is joined in the distiller's wort of said 4-5% alcoholic strength to carry out activation culture; Culture temperature is 29-31 ℃; Treat that acidity reaches 1.5-2.0%, said cultivation mash be inoculated into carry out acetic fermentation in the acetic fermentation jar that leavening temperature is controlled between 32-38 ℃; Fermentation time is 24-36 hour; To the fermentation later stage, acidity reached more than 3.5%, whenever measured a total acid content at a distance from three hours; Record acidity as if continuous three times and no longer rise, acetic fermentation promptly finishes;
4, system vinegar operation: the vinegar wine with dregs after will fermenting overstocks with filter-pressing device gets juice, and gained juice is the apricot vinegar normal juice;
5, ageing operation: the apricot vinegar normal juice that operation 4 is made carries out ageing, and the ageing phase is 3-6 month;
6, transfer convert, filtration, sterilization, filling and sealing operation: through the fruit vinegar of ageing, allocate by different mass requirements, filter and pasteurize through kieselguhr filter after the allotment, getting final product can be finished product.
It mainly is the sub product one apricot skin slag of producing the discharge of apricot sauce to be added water stir that production technique of the present invention utilizes apricot skin slag to produce the apricot fruit vinegar, and the adjustment soluble solid content is 7-9 ° of BX, after the appropriateness dilution, adds the pulp cellulose complex enzyme again and carries out enzymolysis; Make the more nutrition stripping; Add the fruit wine special yeast again and ferment, enzymolysis and zymamsis are carried out simultaneously, work along both lines; Carrying out the skin slag after zymamsis finishes separates; In separating obtained juice, add acetic bacteria again, adopt pure liquid submerged fermentation technology brewing fruit vinegar, make it become the new type health food that has seasoning and beverage function concurrently.
Through test measuring and calculating, apricot skin slag per ton need add the tap water dilution about 800kg, and after fermenting, going out yield rate is 40-50%, but promptly more than 1 ton of apricot skin slag brewing fruit vinegar 700kg.Technology of the present invention is reasonable, and easy handling is compared with the process method that adopts the whole fruit of apricot brew apricot fruit vinegar; The inventive method only utilizes apricot skin slag to produce; Not only can effectively eliminate of the pollution of apricot skin slag, and can fully improve the utilization ratio of resource, turn waste into wealth environment.Compare with existing method, the inventive method is careful, concrete and complete, and is workable, do not add additives such as any essence and pigment, technique effect, remarkable in economical benefits and give prominence to.Adopt the quality index of its product of apricot fruit vinegar of technology brew of the present invention following:
1) Oranoleptic indicator: color and luster: this product is orange-yellow or pale brown look; Fragrance: have the distinctive fruital of bright apricot, the vinegar of coordination is fragrant, does not have bad smell; Flavour: tart flavour is soft, and is not bitter not puckery, free from extraneous odour; The figure: concentration is moderate, clear, no epistasis and throw out.
2) physics and chemistry and sanitary index: total acid (with acetometer g/100ml) >=3.5; Reducing sugar (with glucose meter g/100ml) >=1.0; Sanitary index: meet GB 2719-2003 vinegar hygienic standard.Quality product reaches GB18187-2000 making vinegar national standard and GB2719-2003 vinegar hygienic standard.
Through test, production technique of the present invention is fit to mechanize production, and with short production cycle, and raw material availability is high, and product special flavour is good.From the angle of food production process and health, production technique of the present invention in process of production, middle-chain is few, not pollution.In addition, production technique of the present invention is rationally smooth, suits to carry out mechanize and automatic continuous production, can enhance productivity greatly, meets apricot and adds the characteristics that the duration is short and concentrate.Therefore, this production decision is a science, also is rational.Production technique of the present invention can be controlled the parameters that production technique is confirmed preferably through trial production, also can control process stabilizing preferably to the quality of product.
Utilizing production technique of the present invention to brewage the apricot fruit vinegar has with short production cycle; Only need 72 hours from being dosed into out finished product vinegar; High and the high characteristics of level of automation of output capacity; Avoided utilizing the traditional solid making method need consume a large amount of manual works and production cycle long (being permitted to take more than 20 days), the shortcoming that output capacity is low from being dosed into out finished product.Therefore, this technology of the present invention has outstanding substantive distinguishing features and obvious improvement.
Apricot fruit vinegar its assay such as table 1 of utilizing production technique of the present invention to produce:
Table 1
Embodiment
A kind of production technique of utilizing apricot skin slag brew apricot fruit vinegar comprises following operation:
1, raw material diluted mixture operation: apricot skin slag is collected in the stainless cylinder of steel; Adding the tap water that accounts for apricot skin slag weight 80% stirs; Soluble solid content to 8 ° BX in the adjustment jar also transfers to 42-45 ℃ with the article temperature; The apricot skin slag mixed solution that mixes up is transferred in the ethanol fermentation tank, the inlet amount of each fermentor tank should be less than or equal to fermentor tank volumetrical 85%, prevents to overflow again.
2, enzymolysis and zymamsis operation: will pass through that the activatory active dry yeast joins in the described fermentor tank and mix with wherein apricot skin slag mixed solution; The add-on of active dry yeast accounts for 0.4 ‰ of said apricot skin slag mixed solution weight; To use that 40 ℃ of warm water are diluted to, concentration simultaneously is that 1% pulp cellulose complex enzyme solution adds in the said mixed solution and stirs; In this fermentation procedure, leavening temperature is controlled at 28-32 ℃, and fermentation time is controlled at 48-52h; Treat the juice pol reduce to be less than or equal to 0.5% and alcoholic strength reach at 6% o'clock, zymamsis promptly finishes;
Said dry yeast is angel's fruit wine special yeast.
Said is 2%, 35 ℃ warm syrup activation 2-3 hour through the activatory active dry yeast for the dry yeast with said weight uses concentration.
The consumption of said pulp cellulose complex enzyme accounts for apricot skin slag mixed solution weight 30-50ppm.This prozyme is selected the pulp prozyme of Xia Sheng company for use.
At least one hour need be added the sulfurous gas of 30ppm in ethanol fermentation tank before adding dry yeast.
In the fruit vinegar fermentation, must add SO
2, through different free SO are set
2Concentration 0,30,50, the test-results of fruit vinegar fermentation influence is seen table 2.
The different free SO of table 2
2Concentration fermentation result
| Free SO 2Concentration mg/L | Fermentation time (d) | Total acid (%) | Product special flavour |
| 0 30 50 | 2.5 3 4 | 4.3 4.26 4.28 | Fruital, vinegar are obviously fragrant, and tart flavour is soft, and free from extraneous odour fruital, vinegar perfume (or spice) are more obvious, and tart flavour is soft, and free from extraneous odour fruital, vinegar are fragrant general, and tart flavour is with irritating, and peculiar smell is arranged |
Can know free SO by table 2
2Concentration little to the influence of total acid, fermentation time, but bigger to the local flavor influence.Free SO
2Concentration almost product is not had influence at 30mg/L with interior, 50mg/L has tangible influence property to product, but because the free SO of general fruit wine
2All be no more than 30mg/L.Therefore can think free SO in the fruit wine
2Dichlorodiphenyl Acetate normally ferments influence not quite.
3, acetic fermentation operation: earlier the mash with gained in the operation 2 changes in the acetic fermentation jar, and an amount of distiller's wort of getting alcoholic strength simultaneously and be 4-5% is heated to 80 ℃ and keeps cooling to 29-31 ℃ again after 25-35 minute as cultivating mash, the acetic bacteria that accounts for said mash gross weight 0.05 ‰-0.08 ‰ is joined in the distiller's wort of said 4-5% alcoholic strength to carry out activation culture; Culture temperature is 29-31 ℃; Treat that acidity reaches 1.5-2.0%, said cultivation mash be inoculated into carry out acetic fermentation in the acetic fermentation jar that leavening temperature is controlled between 32-38 ℃; Fermentation time is 24-36 hour; To the fermentation later stage, acidity reached more than 3.5%, whenever measured a total acid content at a distance from three hours; Record acidity as if continuous three times and no longer rise, acetic fermentation promptly finishes;
Leavening temperature directly has influence on the growth and breeding speed and the acid production speed of acetic bacteria.Temperature crosses that low then fermentation is slow, to produce acid low; If too high, then can cause the aging in advance of acetic bacteria, alcohol and vinegar volatilization increase, and make the transformation efficiency step-down.
Through the fermentation simultaneous test of differing temps, several respects factors such as comprehensive fermentation time, transformation efficiency and product special flavour think that finally leavening temperature is more reasonable in 32～38 ℃ of scopes.
Said acetic bacteria is the middle As1.41 of section or Shanghai wine 1.01 or LB-2001 acetic bacteria.For the present invention, select for use the LB-2001 acetic bacteria for well.
The bacterial classification that present vinegar is selected for use mainly is that middle As1.41 of section and Shanghai are made 1.01 two kinds; These two kinds of bacterial classifications are highly successful in rice vinegar is produced; But owing to there is not special-purpose fruit vinegar bacterial classification in the market; Therefore be necessary these two kinds of bacterial classifications the test of making comparisons of the flexibility of fruit vinegar and superiority-inferiority simultaneously, has also been selected the LB-2001 acetic bacteria in experiment.Through testing contrast, it is fast that 1.01 bacterial classification acid production speeds are made in Shanghai, produce the acid amount more than the middle As1.41 of section bacterial classification, but the As1.41 of section is slightly poor in the fragrance of the vinegar ratio.
Good bacterial classification should have characteristics such as the alcohol oxidation ability by force, is not decomposed acetic acid (yield is high) and acidity is strong, product special flavour is good.Can know according to test; Three kinds of bacterial classifications respectively have superiority, and can both be suitable for apricot fruit vinegar fermentation needs, but that 1.01 strain fermentation cycles were made in middle As1.41 of section and Shanghai is longer; In order to take into account convenient for production and economy, so selected the Pucheng to brewage the LB-2001 acetic acid bacteria strain of Science and Technology Ltd..
4, system vinegar operation: the vinegar wine with dregs after will fermenting overstocks with filter-pressing device gets juice, and gained juice is the apricot vinegar normal juice; Said filter-pressing device is a filter-pressing device commonly used in the vinegar brew industry.
5, ageing operation: the apricot vinegar normal juice that operation 4 is made carries out ageing, and the ageing phase is 4 months; In said operation 5, also need in the apricot vinegar normal juice, to add the salt that accounts for its weight 1.0 ‰-1.5 ‰.
When the acetic fermentation degree no longer raises, alcoholic strength is near zero the time, and fermentation is near finishing, and promptly be oxidized to carbonic acid gas and water to acetic acid for preventing the acetic acid over oxidation this moment, should in time add the activity of salt with the inhibition acetic bacteria, changes the ageing phase simultaneously over to.Through the fruit vinegar of ageing, tart flavour is softer, and fragrance is stronger.
Through the test of different salt adding amounts, the result sees table 3.
The different salt adding amount Dichlorodiphenyl Acetate of table 3 bacterium influences the result
| Common salt concn | The microscopy result | Acidity change behind the 2d | The local flavor influence |
| 1.0‰ 1.5‰ 2.0‰ 2.5‰ | Still have the some amount viable bacteria that viable bacteria is arranged, but quantity seldom has viable bacteria, but the fewer viable count of quantity is few | Change atomic almost constant constant | Slightly becoming flavor slightly to become sense of taste to have obvious one-tenth to distinguish the flavor of into flavor gives prominence to |
Can know that by table 3 1.0 ‰ common salt concns though there is a certain amount of viable bacteria to exist, have lost the due activity of acetic bacteria.Too much because of the salt add-on, can cause the considerable change of vinegar local flavor.The factor of comprehensive microscopy, acidity change and local flavor three aspects thinks that 1.0 ‰～1.5 ‰ salt add-on is comparatively reasonable.
6, transfer convert, filtration, sterilization, filling and sealing operation: through the fruit vinegar of ageing, allocate by different mass requirements, filter and pasteurize through kieselguhr filter after the allotment, getting final product can be finished product.
Through the simultaneous test of dual mode between and high temperature, short time long-time to low temperature, the result sees table 4.
The different sterilization modes of table 4 are to the influence of apricot fruit vinegar
| Sterilising temp/time | Total number of bacterial colony (individual/mL) | Flavor variations |
| 75～80℃ /15min 115℃/2min | 50 30 | Vinegar perfume (or spice) and fruital are arranged, and color and luster changes very little vinegar perfume that has, and the fruital flavor is light slightly, and color and luster slightly deepens, and slight loss of gloss phenomenon is arranged |
Can be known that by table 4 two kinds of sterilization mode difference are more obvious, obviously adopt 75～80 ℃, the sterilization mode of 15min is more reasonable.But in order to guarantee the quality of apricot fruit vinegar beverage, the apricot fruit vinegar after accent is converted need be through 115 ℃/2min ultra high temperature short time sterilization.
In sum, with the fruit vinegar that apricot skin slag is produced, fruital, vinegar perfume are obviously coordinated, and color and luster is beautiful, and tart flavour is soft, and is nutritious.Therefore it is fully feasible producing the apricot fruit vinegar with the by product of producing the discharge of apricot sauce-apricot skin slag.
Claims (7)
1. production technique of utilizing apricot skin slag brew apricot fruit vinegar is characterized in that comprising following operation:
1, raw material diluted mixture operation: apricot skin slag is collected in the stainless cylinder of steel; Adding the tap water that accounts for apricot skin slag weight 70-90% stirs; The adjustment soluble solid content is to 7-9 ° of BX and the article temperature is transferred to 42-45 ℃; The apricot skin slag mixed solution that mixes up is transferred in the ethanol fermentation tank, the inlet amount of each fermentor tank should be less than or equal to fermentor tank volumetrical 85% again;
2, enzymolysis and zymamsis operation: will pass through that the activatory active dry yeast joins in the described fermentor tank and mix with wherein apricot skin slag mixed solution, the add-on of active dry yeast accounts for 0.3 ‰-0.5 ‰ of said apricot skin slag mixed solution weight; To use that 35-45 ℃ of warm water is diluted to, concentration to add to stir in the said mixed solution as the pulp cellulose complex enzyme solution of 0.5-1.5% simultaneously ferments; In this fermentation procedure; Leavening temperature is controlled at 28-32 ℃; Fermentation time is controlled at 48-52h, treats that the juice pol is reduced to be less than or equal to 0.5% and alcoholic strength when reaching 5-7%, and zymamsis promptly finishes;
3, acetic fermentation operation: earlier the mash with gained in the operation 2 changes in the acetic fermentation jar, and an amount of distiller's wort of getting alcoholic strength simultaneously and be 4-5% is heated to 80 ℃ and keeps cooling to 29-31 ℃ again after 25-35 minute as cultivating mash, the acetic bacteria that accounts for said mash gross weight 0.05 ‰-0.08 ‰ is joined in the said cultivation mash carry out activation culture; Culture temperature is 29-31 ℃; Treat that acidity reaches 1.5-2.0%, said cultivation mash be inoculated into carry out acetic fermentation in the acetic fermentation jar that leavening temperature is controlled between 32-38 ℃; Fermentation time is 24-36 hour; To the fermentation later stage, acidity reached more than 3.5%, whenever measured a total acid content at a distance from three hours; Record acidity as if continuous three times and no longer rise, acetic fermentation promptly finishes;
4, system vinegar operation: the vinegar wine with dregs after will fermenting overstocks with filter-pressing device gets juice, and gained juice is the apricot vinegar normal juice;
5, ageing operation: the apricot vinegar normal juice that operation 4 is made carries out ageing, and the ageing phase is 3-6 month;
6, transfer convert, filtration, sterilization, filling and sealing operation: through the fruit vinegar of ageing, allocate by different mass requirements, filter and pasteurize through kieselguhr filter after the allotment, getting final product can be finished product.
2. the production technique of utilizing apricot skin slag brew apricot fruit vinegar according to claim 1 is characterized in that said dry yeast is an Angel fruit wine special yeast.
3. the production technique of utilizing apricot skin slag brew apricot fruit vinegar according to claim 1 is characterized in that said acetic bacteria is the middle Asl.41 of section or Shanghai wine 1.01 or LB-2001 acetic bacteria.
4. the production technique of utilizing apricot skin slag brew apricot fruit vinegar according to claim 1 and 2, it is characterized in that said through the activatory active dry yeast be 2% for the dry yeast with said weight uses concentration, temperature is 35 ℃ warm syrup activation 2-3 hour.
5. the production technique of utilizing apricot skin slag brew apricot fruit vinegar according to claim 1 is characterized in that the consumption of said pulp cellulose complex enzyme accounts for the 30-50ppm of apricot skin slag mixed solution weight.
6. the production technique of utilizing apricot skin slag brew apricot fruit vinegar according to claim 1 is characterized in that before adding dry yeast at least one hour need add the sulfurous gas of 30ppm in ethanol fermentation tank.
7. the production technique of utilizing apricot skin slag brew apricot fruit vinegar according to claim 1 is characterized in that in said operation 5, needing in the apricot vinegar normal juice, to add the salt that accounts for its weight 1.0 ‰-1.5 ‰.
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Families Citing this family (8)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101880624A (en) * | 2010-06-18 | 2010-11-10 | 河南省林业学校 | Method for brewing fruit vinegar from almond-apricot pulp |
| CN102268358B (en) * | 2011-08-04 | 2013-05-15 | 陕西科技大学 | Production process for brewing grape fruit vinegar by using grape pomace |
| CN102669780A (en) * | 2012-06-11 | 2012-09-19 | 重庆市农业科学院 | Technique for fermentation production of fruit vinegar beverage by utilizing orange peel residue |
| CN103667000B (en) * | 2013-11-19 | 2015-03-25 | 王鹏 | Method of preparing apricot vinegar by taking apricot residue as raw material |
| CN103865841B (en) * | 2014-01-19 | 2016-03-09 | 韩山师范学院 | A kind of bacillus aceticus and the fruit vinegar utilizing apricot skin slag solid state fermentation to prepare thereof |
| CN104388295A (en) * | 2014-12-10 | 2015-03-04 | 山东省食品发酵工业研究设计院 | Method for producing winter jujube vinegar drink from winter jujube residues |
| CN104531498A (en) * | 2015-01-22 | 2015-04-22 | 合肥工业大学 | Fruit vinegar prepared by fermentation of kiwi fruit peel and residue and brewing method of fruit vinegar |
| CN107325952A (en) * | 2017-07-21 | 2017-11-07 | 青岛富润康元健康科技有限公司 | A kind of method that utilization sarcotesta slag prepares vinegar |
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