CN101531965B - Method for preparing pineapple peel residue fruit vinegar - Google Patents
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- CN101531965B CN101531965B CN200910038100A CN200910038100A CN101531965B CN 101531965 B CN101531965 B CN 101531965B CN 200910038100 A CN200910038100 A CN 200910038100A CN 200910038100 A CN200910038100 A CN 200910038100A CN 101531965 B CN101531965 B CN 101531965B
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Abstract
The invention relates to a method for preparing pineapple peel residue fruit vinegar, which comprises the following steps: crushing pineapple peel residues to obtain a pineapple serum with granule diameters smaller than 5 millimeters; using 15 to 18 percent of sticky rice syrup to replace white sugar to adjust the mixed residue fermentation liquor sugar degree to 14 degrees Bx; adopting a mixed culture fermentation method of alcohol microzymes, flavor enhancing microzymes, lactobacilli, and the like to carry out alcoholic fermentation and acetic fermentation, and obtaining raw vinegar by aging; and blending the raw vinegar into a fruit vinegar drink by diluting and fermenting. The vinegar drink has smooth and dense mouth feelings, soft and tasty sourness and special faint scent taste of the pineapples and the sticky rice, and has no green odor and harsh taste of the conventional method, so the taste and the quality are obviously improved. In the period of the alcoholic fermentation, fermentation requirements can be achieved within only two days, and the fermentation cycle is obviously shortened. In addition, after the alcoholic fermentation, most celluloses of the pineapple peel residues are utilized, deposited residues are few, and the utilization rate of the peel residues is high. The method has the advantages of simple process, short production cycle and low energy consumption, and opens a novel technical approach to the high-value integrated processing and utilization of the pineapple peel residues.
Description
Technical field
The present invention relates to food technology field, particularly a kind of making method of pineapple peel residue fruit vinegar.
Background technology
Pineapple (Ananas comosus), Bromelia family (Bromeliaceae) Ananas is mainly planted in the torrid zone and areass to the south, subtropics such as China Guangdong, Hainan, Guangxi, Fujian and Yunnan.Pineapple is mainly used in the processing of pineapple tin and pineapple fruit juice except eating raw.Because pineapple skin depth, core are hard, so pineapple processing fent (pineapple bran) output capacity is very high, is about 50%～60% of pineapple raw material.Zhanjiang City, Guangdong Province only, to produce 1000000 tons in pineapple per year, pineapple bran output just reaches ten thousand tons of 50-60.Because the pineapple peel quantity of slag is big, easy to be corrupt rotten, handles the untimely environmental pollution that just causes, and has become the Root of Clark Clematis of pineapple industry development.Pineapple bran is often handled as garbage waste material or low price fertilizer, does not only have economic benefit, also increases the burden of enterprise.Therefore comprehensive processing and utilization pineapple bran tankage improve pineapple processing added value and develop significant to pineapple industry.
Aspect the pineapple bran comprehensive utilization, China just has the research of this respect to report from beginning in 1991, as being raw material production brandy fruit wine, fruit vinegar, unicellular tropina with the pineapple bran or extracting pigment etc.Because fruit vinegar beverage has the good health care function, receives particularly liking of female consumer of consumers in general in recent years deeply, the fruit vinegar kind is on the increase, and the market development prospect is very good.On the other hand, from the nutritive ingredient and the peculiar fragrance of pineapple bran, pineapple bran can be used for fruit vinegar fully to be made.The making of fruit vinegar generally has solid state fermentation (is the ferment method of drip washing of stopping composition with wheat bran, rice huller sugar, husk etc.) and liquid fermentation method.Though solid state fermentation is made the fruit vinegar raciness obtain, owing to labour intensity is big, fermentation period is long, and waste residue is many, lessly is used for industrialization production, and the substitute is liquid fermentation method.See that from the report of more present scientific and technical literatures pineapple peel residue fruit vinegar mainly adopts liquid fermentation method.Because pineapple bran institute cellulose is more thick and stiff, smelly green grass or young crops is highly seasoned, so the fruit vinegar flavor that fermentation obtains is nothing like the pineapple pulp juice, therefore, the method that often taking squeezes the juice removes slag is improved fruit vinegar flavor.In addition, because the fruit vinegar making needs process zymamsis stage and acetic fermentation stage,, need about 12-15 days so fabrication cycle is often long.Therefore improve pineapple peel residue fruit vinegar make efficiency and quality, need to solve 2 key technical problems: the production utilization ratio and the production efficiency of pineapple bran is improved in (1), simplifies technical process; (2) solve the smelly blue or green flavor that pineapple bran brings, improve the local flavor of fruit vinegar.
Some scientific and technical literatures (journal article and patent) have been announced some pineapple fruit vinegar making methods in recent years, as:
1,<periodical>Chinese seasonings<date issued>2008 (6): 57-59 such as journal article<paper name>pineapple peel residue fruit vinegar brewing process research<author>Wang Ling, Qin Xiaoming; 63<summary>are raw material with the pineapple bran; After the making beating, adjust pol with white sugar, add Hydrocerol A and be adjusted to the acidity that yeast adapts to growth according to the required wine degree of fermentation; Adopt many bacterial classifications to be mixed into to serve a round of liquor to the guests smart fermentation, adopt single factor experiment to confirm the righttest processing condition of acetic fermentation obtained wine thereby liquid.The righttest processing condition of acetic fermentation are: leavening temperature is that 33 ℃, starting liquor degree are 6%, inoculum size is 10%.
2. journal article<paper name>utilizes test<author>indigo plant of pineapple bran brew pineapple fruit vinegar to defend<periodical>China and brewages<date issued>1993 (1): 16-20<summary>is studied pineapple peel brewing fruit vinegar technology: pericarp broken (mesh size 12mm); And with behind white sugar and the Hydrocerol A adjusting saccharic acid; Add active dry yeast (addition be raw material 0.05%) and carry out zymamsis; Add active acetate bacterium (addition be raw material 0.05%) then and carry out acetic fermentation; Fermentation finishes and is positioned in the closed tin ageing about 1 month, adds the finings clarification, filters, sterilization obtains fruit vinegar.
3, Chinese patent 00130874 utilizes the production technique of discarded pineapple peel brew pineapple wine and pineapple fruit vinegar, introduces the production technique of utilizing depleted pineapple peel, pineapple core and inferior pineapple fruit brew pineapple wine and pineapple vinegar.This invention adds the wine activated yeast mixture and carries out zymamsis; After carrying out the pineapple wine distillation process, replenish proper amount of sugar part and saccharifying enzyme in the Pineapple in glutinous rice wine slurries of remainder; Add the fermentation of 0.1-0.5% Temperature Tolerant Active Dry Yeast; During 31-35 ℃, fermented 65-72 hour, carry out acetic fermentation and prepare pineapple vinegar when pineapple slurry wine with dregs feed liquid wineization inoculates acetic bacteria during to ethanol content 7%-8% or adds kind of vinegar.
4, the preparation method of Chinese patent 200610048849.1 pineapple vinegars, this invention is a raw material with fresh, anosis worm, ripe pineapple, peeling, clean, making beating; Filter; Add water and convert slurry, zymamsis, acetic fermentation, sterilization, ageing prepares the pineapple fruit vinegar etc. step.For reaching the condition of acetic fermentation, in alcoholic fermentation process, adding ethanol concn is the grain wine of 40%-60%, and fermentation stability is controlled at 25-35 ℃, and fermentation period is 10-15 days.
5, the preparation method of Chinese patent 200710025810.2 pineapple vinegars, this invention utilizes pineapple juice, making vinegar, honey, white sugar, Sorbic Acid to be the feedstock production pineapple vinegar.Screenings is separated,, in fruit juice, add polygalacturonase and liquefy then with the fruit juice spinning; With debitterize enzyme debitterize, add compound clarifier again and leave standstill clarification, adjustment acid sugar ratio behind the deslagging; Carry out zymamsis then; Carry out acetic fermentation again, adopt the degerming of freezing and filtering mode, process pineapple vinegar stoste.
According to the research experience and the above-mentioned searching document introduction of this project, bacterial classification and leavening temperature have remarkably influenced to fruit vinegar flavor, and it is poor than As2.346 that the active dry yeast fermentation obtains fruit vinegar flavor, and single strain fermentation is total to ferment not as many bacterial classifications; In the zymamsis stage, temperature is high more, and alcohol rising speed is fast more, but local flavor descends thereupon.Conclusion is got up, and there are two big shortcomings in above method: (1) to reduce leavening temperature, the prolongation zymamsis time exchanges the improvement of local flavor for, so the production cycle is long partially, and production efficiency is low; (2) improve the smelly blue or green flavor that is brought by pineapple peel through the squeezing method that removes slag, not only increased the operation that removes slag, it is low also to have reduced skin slag utilization ratio, fails to reach waste zero release purpose.
Summary of the invention
The objective of the invention is provides a kind of making method that can effectively improve the pineapple peel residue fruit vinegar make efficiency and improve the pineapple peel residue fruit vinegar of fruit vinegar quality in order to overcome the deficiency that prior art exists.
For realizing the foregoing invention purpose, the technical scheme that the present invention takes is:
Processing fents such as pineapple bran with pineapple source mill produces obtain mixing slag pineapple slurries through pre-treatment; With 15%--18% glutinous rice syrup adjustment fermentation liquid pol, adopt many bacterium to be total to the ferment mode and mix the slag zymamsis, be the control indexes zymamsis time with wine degree and pol; When alcoholic strength no longer raises, total sugar content drops to 0.5% and stops zymamsis when following; Filter, filtrating is carried out acetic fermentation, is the control indexes acetic fermentation time with acetate concentration and wine degree, and acetic fermentation obtains living vinegar, is former vinegar after the process ageing.
Described pineapple bran pretreatment process is: pineapple bran is broken into the pineapple slurries of particle diameter less than 5mm, adds sulfurous acid 2.5 grams according to the per kilogram slurries, stirs in 10 ℃ with 1 night of held.
Another kind of pineapple bran pretreatment process is: pineapple bran is broken into the pineapple slurries of particle diameter less than 5mm, and heated and boiled kept little boiling state 5 minutes, was cooled to normal temperature then.
The syrupy preparation method of described glutinous rice is: add 150-180 gram sticky rice flour according to per kilogram water and be mixed with the glutinous rice suspension liquid; Be heated to boiling while stirring little fire; Make the abundant gelatinization of glutinous rice, be cooled to about 50 ℃, with the weight percent meter adding 0.1%-0.5% starch-liquefying enzyme and the 0.01%-0.1% saccharifying enzyme of glutinous rice suspension liquid; Under 50 ℃ of conditions, saccharification 24 hours.
Said adjustment mixes slag fermentation liquid pol condition: according to the final pol of mixed slag beer is 14 ° of Bx, and according to the pol of pineapple slurries, additional glutinous rice syrup is adjusted to 4.0-4.5 with Hydrocerol A with the pH value of fermentation liquid.
Said many bacterium working method of ferment mode altogether are: respectively brewer yeast bacterium, utilizing flavoring yeast and milk-acid bacteria are obtained distiller's yeast, flavouring yeast distiller and milk-acid bacteria mother liquor through overactivation, domestication and enlarged culturing; According to 6.67%, 1.67% and 1.67% of fermentation liquid weight it is added the pineapple bran beer respectively then; The temperature control of fermentation liquid article is at 28 ℃; Fermentation first day, stirred once gently in every separated 8-10 hour, second day sealing and fermenting mash ferments.
The preparation method of said distiller's yeast is: the As2.346 with the preservation of DSMZ of institute of microbiology of the Chinese Academy of Sciences is a barms; Inoculation 2 encircles in the activation medium through sterilising treatment; Obtained activated spawn in 24 hours in 28 ℃ of shaking culture, then it is inoculated in the acclimation shaking culture base through sterilising treatment by 10% of substratum weight, in 28 ℃ of shaking culture 24 hours; Then according to it being inoculated in the enlarged culturing base through sterilising treatment with quadrat method; In 28 ℃ of shaking culture 24 hours, through the distiller's yeast after the enlarged culturing, its yeast count reached that 1.5 hundred million/mL is above to be qualified distiller's yeast.
Described activation culture based formulas according to weight percent is: glucose 1%, and peptone 0.5%, wort 0.3%, pineapple peel scum juice 30%, surplus is a tap water;
Described acclimation shaking culture based formulas according to weight percent is: glucose 1%, and peptone 0.5%, wort 0.3%, pineapple peel scum juice 70%, surplus is a tap water;
Described enlarged culturing based formulas according to weight percent is: glucose 1%, peptone 0.5%, wort 0.3%, pineapple peel scum juice 100%.
The preparation method of said milk-acid bacteria mother liquor is: the As1.482 with the Guangdong Microbes Inst collection is a lactobacillus inoculation; Inoculation 2 ring milk-acid bacterias are in 10% skimmed milk liquid of instant preparation, sterilization; Cultivate 12h in 37 ℃; Then it is inoculated in 10% skimmed milk liquid of same processing by inoculum size 10%, cultivated 12 hours in 37 ℃;
The making of said 10% skimmed milk liquid adds 10 gram skim-milks by per 100 ml waters and is mixed with 10% skimmed milk liquid, is heated to boiling then, keeps little boiling 3 minutes, and cooling repeats same operation 2 times.
The preparation method of said flavouring yeast distiller: bacterial classification adopts the flavouring yeast; Inoculation 2 encircles in the activation medium through sterilising treatment; Obtained activated spawn in 24 hours in 28 ℃ of shaking culture, then its inoculum size 10% by substratum weight is inoculated in the acclimation shaking culture base through sterilising treatment, in 28 ℃ of shaking culture 24 hours; Then according to it being inoculated in the enlarged culturing base through sterilising treatment with quadrat method; In 28 ℃ of shaking culture 24 hours, through the yeast after the enlarged culturing, its yeast count reached that 100,000,000/mL is above to be qualified flavouring yeast distiller.
The working method of said acetic fermentation is: with sterilized water the wine degree of alcohol fermentation liquid is adjusted to 7%; The mother of vinegar that acetic bacteria obtains through overactivation, domestication and enlarged culturing, with 10% the input alcohol fermentation liquid of mother of vinegar according to alcohol fermentation liquid weight, the acetic fermentation process is divided into 3 early stages in stages, mid-term and later stages; The temperature in each stage all remains on about 33 ℃; Strict control in early stage oxygen feeding amount 1-2 days strengthened oxygen feeding amount 2-3 days mid-term as far as possible, and the later stage is recovered oxygen feeding amount 1-2 days of early stage.
The preparation method of said mother of vinegar is: making As1.41 with the Lu of DSMZ of institute of microbiology of Chinese Academy of Sciences preservation is acetic acid bacteria strain; Inoculation 2 ring acetic bacterias are in the activation medium through sterilising treatment; Cultivated 24 hours in 33 ℃ of shaking tables, again it is inoculated in the enlarged culturing base through sterilising treatment by 10% of substratum weight, cultivated 24 hours in 33 ℃ of shaking tables; Through the distiller's yeast after the enlarged culturing, it is qualified mother of vinegar that its acetic bacteria cell count reaches 100,000,000/mL above.
Described activation culture based formulas is by weight percentage: yeast extract paste 1%, glucose 10%, lime carbonate 2%, and alcohol 3-5%, pineapple peel scum juice 30%, surplus is a tap water.
Described acclimation shaking culture based formulas is by weight percentage: yeast extract paste 1%, glucose 10%, lime carbonate 2%, and pineapple peel scum juice 70%, alcohol 3-5%, surplus is a tap water.
Described enlarged culturing based formulas is by weight percentage: yeast extract paste 1%, glucose 10%, lime carbonate 2%, with pineapple wine substratum wine degree is transferred to 3-5%, and surplus is a tap water.
The working method of said ageing is: living vinegar is positioned in the closed tin, in 15 ℃ with held about 1 month.
Fruit vinegar working method of the present invention requires in meeting the factory building of hygienic standard, to carry out.
The principle that the present invention can improve fruit vinegar make efficiency and quality is: substitute white sugar with the glutinous rice syrup, draw through overtesting.
Glutinous rice also contains rich in protein (7.9%) except being the staple (76.7%) with the pulullan.Contain amino acid such as abundant L-glutamic acid, die aromatischen Aminosaeuren, aspartic acid, l-arginine in the protein.Glutinous rice is in saccharifying, and when starch polymer was degraded to low molecular saccharides such as glucose, grape oligosaccharides, protein also became soluble substance; And become the good nutrition composition of many thalline such as yeast; Promote metabolism, the growth breeding of many thalline on the one hand, thereby promote the zymamsis process, shorten fermentation time; These amino acid promote many thalline to form complicated aroma substance on the other hand; Change the physico-chemical property of smelly blue or green composition, thereby reduce the concentration of smelly blue or green composition, improve the ratio of optimum aroma component.
The principle of the acetic fermentation method that the present invention taked is: at earlier fermentation, acetic bacteria is in the adaptive phase, and the thalline vigor is low, growth is slow, and amount of oxygen too much is unfavorable for the growth of acetic bacteria quantity.Ferment middle, acetic bacteria is logarithmic growth, and thalline is secreted a large amount of oxydase, and alcohol oxidation is produced acetic acid, discharges a large amount of heats simultaneously, needs this moment a large amount of oxygen effectively to promote acetic acid to generate in a large number, and wanting strictness to control the article temperature simultaneously can not be above 35 ℃.In the fermentation later stage, thalline begins to wear out, and respiration weakens, and oxygen requirement obviously descends.
The pineapple fruit vinegar mouthfeel that adopts method fermentation of the present invention to obtain is lubricious dense, and tart flavour is soft tasty and refreshing, and the special fragrant of pineapple and glutinous rice is arranged, the smelly green grass or young crops and the astringent taste of no traditional method, and flavor quality obviously improves.In the zymamsis stage, fermentation period shortened to 2 days from 4 days.Omnidistance fermentation time shortened to 8 days from 10 days (zymamsis 2 days, acetic fermentation 6 days), and the production cycle has shortened 25%.In addition, pineapple bran is through after the zymamsis, and most of Mierocrystalline cellulose is utilized, and the residue that deposits is few, has improved the utilization ratio of skin slag greatly.
Embodiment
Embodiment one
The preparation of distiller's yeast: from preserve the slant culture bacterial classification, get 2 ring As2.346 yeast and be inoculated in the activation medium of 10mL, obtained activated spawn in 24 hours in 28 ℃ of shaking culture through sterilising treatment.Then it is inoculated in 100mL through the acclimation shaking culture base of sterilising treatment by 10% of substratum weight, in 28 ℃ of shaking culture 24 hours.Then, obtained distiller's yeast in 24 hours in 28 ℃ of shaking culture according to it being inoculated in the enlarged culturing base through sterilising treatment with quadrat method.With the bacterium number of blood cell plate counting process detection distiller's yeast, every milliliter of bacterium number reaches and is qualified distiller's yeast more than 1.5 hundred million.
The preparation of flavouring yeast distiller: from preserve the slant culture bacterial classification, get 2 ring As2.399 yeast and be inoculated in the activation medium of 10mL, obtained activated spawn in 24 hours in 28 ℃ of shaking culture through sterilising treatment.Then it is inoculated in 100mL through the acclimation shaking culture base of sterilising treatment by 10% of substratum weight, in 28 ℃ of shaking culture 24 hours.Then according to it being inoculated in the enlarged culturing base through sterilising treatment, in 28 ℃ of shaking culture 24 hours with quadrat method.With the bacterium number of blood cell plate counting process detection yeast distiller, every milliliter of bacterium number reaches and is qualified flavouring yeast distiller more than 100,000,000.
The preparation of milk-acid bacteria mother liquor: from preserve the slant culture bacterial classification, get 2 ring As1.482 lactobacillus inoculums in the 10% skimmed milk liquid of 10mL (prepare immediately and sterilize); Cultivated 12 hours in 37 ℃; Then its (inoculum size 10%) is inoculated in the same 10% skimmed milk liquid of handling of 100mL, cultivated 12 hours in 37 ℃.With the bacterium number of blood cell plate counting process detection mother liquor, every milliliter of bacterium number reaches and is attested milk yoghure starter liquid more than 100,000,000.
The syrupy preparation of glutinous rice: add 150 gram sticky rice flours according to per kilogram water and be mixed with the sticky rice flour suspension liquid; Be heated to boiling while stirring little fire; Make the abundant gelatinization of glutinous rice, be cooled to then about 50 ℃, add 0.2% starch-liquefying enzyme and 0.02% saccharifying enzyme successively; Under 50 ℃ of conditions, vibrated 24 hours.
The preparation of mother of vinegar: from preserve the slant culture bacterial classification, get 2 ring As1.41 and be inoculated in the activation medium of 50mL through sterilising treatment; Be fixed in the beer bottleneck with 3 layers of sterile gauze; Cultivated 24 hours in 33 ℃ of shaking tables, again it is inoculated in the acclimation shaking culture base of 500mL through sterilising treatment according to 10% of substratum weight, equal conditions was cultivated 24 hours; Then according to quadrat method it being inoculated in the enlarged culturing base through sterilising treatment, equal conditions was cultivated 24 hours.With the bacterium number of blood cell plate counting process detection yeast distiller, it is qualified mother of vinegar that the acetic bacteria cell count reaches 100,000,000/mL above.
The making method of pineapple peel residue fruit vinegar is according to the following steps:
1, pineapple bran pre-treatment
The tankage such as pineapple bran of pineapple source mill are collected; With tissue mashing machines such as hollanders pineapple bran is broken into the mixed slag pineapple slurries of particle diameter less than 5mm; Add 2.5 gram sulfurous acid according to the per kilogram slurries, stir, (below 10 ℃) placed for 1 night at low temperatures.
2, mix the allotment of slag fermentation liquid
By the final pol of mixed slag fermentation liquid is 14 ° of Bx, according to the pol of mixing slag pineapple slurries, replenishes the glutinous rice syrup, with Hydrocerol A the pH value of fermentation liquid is adjusted to 4.0-4.5.
3, zymamsis
Adopt many bacterium to be total to the ferment mode and mix the slag fermentation mixing slag pineapple slurries.Fermentor tank pumps into fermentor tank with fermentation liquid after sterilizing through steam blast, and distiller's yeast, flavouring yeast distiller and milk-acid bacteria mother liquor add fermentor tank according to 6.67%, 1.67% and 1.67% inoculum size of fermentation liquid weight respectively.After stirring gently, will the article temperature control about 28 ℃, carry out zymamsis, ferment after 8-10 hour, stir once gently, stir once more after 16-20 hour.Every is index observing zymamsis situation with wine degree and pol at a distance from 12 hours sterile samplings once, and when alcoholic strength no longer raises (about 7%-8%), total sugar content drops to 0.5% when following, stops zymamsis.Through sterile filtration, ferment filtrate is transferred in the new sterile chamber, leaving standstill for 1 night below 15 ℃.
4, acetic fermentation
With sterilized water the alcoholic strength of alcohol fermentation liquid is adjusted to 7%.Addition according to fermented liquid 10% adds the acetic fermentation jar with mother of vinegar.The acetic fermentation process is divided into 3 stages (in earlier stage, mid-term and later stage), and the temperature in each stage all remains on about 33 ℃.Strict adjustment in early stage oxygen feeding amount (about 2 days) strengthens oxygen feeding amount (about 3 days) mid-term as far as possible, and the later stage is recovered the oxygen feeding amount (about 2 days) in early stage.With acetate concentration and wine degree is the control indexes acetic fermentation time.When acetate concentration no longer raises, stop acetic fermentation.Sterile filtration obtains living vinegar.
5, ageing: living vinegar is positioned in the closed tin, in 15 ℃ with held about 1 month, if any deposition, filter to be removed and obtain former vinegar.
6, blend the vinegar drink:, further adjust vinegar drink local flavor with former vinegar dilution and with subsidiary material such as honey, fruit juice according to the acidity and the local flavor demand of former vinegar.
Embodiment two
The preparation of distiller's yeast, flavouring yeast distiller, milk-acid bacteria mother liquor, glutinous rice syrup and mother of vinegar is identical with embodiment one.
In the making method of pineapple peel residue fruit vinegar, the pineapple bran pre-treatment is: with hollander or stamp mill pineapple bran is broken into the pineapple slurries of particle diameter less than 5mm, heated and boiled kept little boiling state 5 minutes, was cooled to normal temperature then.
All the other steps are identical with embodiment one.
Embodiment three
The preparation of distiller's yeast, flavouring yeast distiller, milk-acid bacteria mother liquor and mother of vinegar is identical with embodiment one.
The syrupy preparation of glutinous rice: add 180 gram sticky rice flours by per kilogram water and be mixed with the glutinous rice suspension liquid; It is heated to boiling while stirring little fire; Make the abundant gelatinization of glutinous rice, be cooled to about 50 ℃, add 0.4% starch-liquefying enzyme and 0.05% saccharifying enzyme successively; Under 50 ℃ of conditions, vibrated 24 hours.
The making method of pineapple peel residue fruit vinegar is identical with embodiment one.
Claims (6)
1. the making method of a pineapple peel residue fruit vinegar is characterized in that: pineapple bran is obtained mixing slag pineapple slurries through pre-treatment; With 15%-18% glutinous rice syrup adjustment fermentation liquid pol, adopt many bacterium to be total to the ferment mode and mix the slag zymamsis, be the control indexes zymamsis time with wine degree and pol; When alcoholic strength no longer raises, total sugar content drops to 0.5% and stops zymamsis when following; Filter, filtrating is carried out acetic fermentation, is the control indexes acetic fermentation time with acetate concentration and wine degree, and acetic fermentation obtains living vinegar, is former vinegar after the process ageing;
The syrupy preparation method of described glutinous rice is: add 150-180 gram sticky rice flour according to per kilogram water and be mixed with the glutinous rice suspension liquid; Be heated to boiling while stirring little fire, make the abundant gelatinization of glutinous rice, be cooled to about 50 ℃; Add 0.1%-0.5% starch-liquefying enzyme and 0.01%-0.1% saccharifying enzyme successively; With the weight percent meter of glutinous rice suspension liquid, under 50 ℃ of conditions, saccharification 24 hours;
Described adjustment fermentation liquid pol condition is: according to the final pol of mixed slag beer is 14 ° of Bx, according to the pol of pineapple slurries, replenishes the glutinous rice syrup;
Said many bacterium working method of ferment mode altogether are: respectively brewer yeast bacterium, utilizing flavoring yeast and milk-acid bacteria are obtained distiller's yeast, flavouring yeast distiller and milk-acid bacteria mother liquor through overactivation, domestication and enlarged culturing; According to 6.67%, 1.67% and 1.67% of fermentation liquid weight it is added the pineapple bran beer respectively then; The fermentation liquid temperature is controlled at 28 ℃; Fermentation first day, stirred once gently in every separated 8-10 hour, second day sealing and fermenting mash ferments; The pH4.0-4.5 of zymamsis is with the pH value of Hydrocerol A adjustment fermentation liquid;
The working method of said acetic fermentation is: with sterilized water the wine degree of alcohol fermentation liquid is adjusted to 7%; The mother of vinegar that acetic bacteria obtains through overactivation, domestication and enlarged culturing drops into alcohol fermentation liquid according to 10% addition of alcohol fermentation liquid weight, and the acetic fermentation process is divided into 3 early stages in stages, mid-term and later stages; The temperature in each stage all remains on about 33 ℃; Strict control in early stage oxygen feeding amount 1-2 days strengthened oxygen feeding amount 2-3 days mid-term as far as possible, and the later stage is recovered oxygen feeding amount 1-2 days of early stage.
2. according to the making method of the described pineapple peel residue fruit vinegar of claim 1; It is characterized in that: the preparation method of said distiller's yeast is: the As2.346 with the preservation of DSMZ of institute of microbiology of the Chinese Academy of Sciences is a barms; Inoculation 2 encircles in the activation medium through sterilising treatment; Obtained activated spawn in 24 hours in 28 ℃ of shaking culture, then it is inoculated in the acclimation shaking culture base through sterilising treatment by 10% of substratum weight, in 28 ℃ of shaking culture 24 hours; Then according to it being inoculated in the enlarged culturing base through sterilising treatment with quadrat method; In 28 ℃ of shaking culture 24 hours, through the distiller's yeast after the enlarged culturing, its yeast count reached that 1.5 hundred million/mL is above to be qualified distiller's yeast.
3. according to the making method of the described pineapple peel residue fruit vinegar of claim 2, it is characterized in that: described activation culture based formulas is by weight percentage: glucose 1%, and peptone 0.5%, wort 0.3%, pineapple peel scum juice 30%, surplus is a tap water;
Described acclimation shaking culture based formulas is by weight percentage: glucose 1%, and peptone 0.5%, wort 0.3%, pineapple peel scum juice 70%, surplus is a tap water;
Described enlarged culturing based formulas is by weight percentage: glucose 1%, peptone 0.5%, wort 0.3%, pineapple peel scum juice 100%.
4. according to the making method of the described pineapple peel residue fruit vinegar of claim 1; It is characterized in that: the preparation method of said milk-acid bacteria mother liquor is: lactobacillus inoculation inoculation 2 is encircled milk-acid bacterias in 10% skimmed milk liquid of instant preparation, sterilization; Cultivated 12 hours in 37 ℃; Then it is inoculated in 10% skimmed milk liquid of same processing by inoculum size 10%, cultivated 12 hours in 37 ℃;
The operation of described 10% skimmed milk liquid adds 10 gram skim-milks by per 100 ml waters and is mixed with 10% skimmed milk liquid, is heated to boiling, keeps little boiling 3min, and cooling repeats same operation 2 times.
5. according to the making method of the described pineapple peel residue fruit vinegar of claim 1; It is characterized in that: the preparation method of said flavouring yeast distiller: bacterial classification adopts the flavouring yeast, and inoculation 2 encircles in the activation medium through sterilising treatment, obtains activated spawn in 24 hours in 28 ℃ of shaking culture; Then it is inoculated in the acclimation shaking culture base through sterilising treatment by 10% of substratum weight; In 28 ℃ of shaking culture 24 hours, then according to it being inoculated in the enlarged culturing base through sterilising treatment, in 28 ℃ of shaking culture 24 hours with quadrat method; Through the yeast after the enlarged culturing, it is qualified flavouring yeast distiller that its yeast count reaches 100,000,000/mL above.
6. according to the making method of the described pineapple peel residue fruit vinegar of claim 1; It is characterized in that: the preparation method of said mother of vinegar is: with acetic acid bacteria strain, inoculation 2 ring acetic bacterias were cultivated 24 hours in 33 ℃ of shaking tables in the activation medium through sterilising treatment; Again it is inoculated in the enlarged culturing base through sterilising treatment by 10% of substratum weight; Cultivated 24 hours in 33 ℃ of shaking tables, through the mother of vinegar after the enlarged culturing, it is qualified mother of vinegar that its acetic bacteria cell count reaches 100,000,000/mL above;
Described activation culture based formulas is by weight percentage: yeast extract paste 1%, glucose 10%, lime carbonate 2%, and alcohol 3-5%, pineapple peel scum juice 30%, surplus is a tap water;
The acclimation shaking culture based formulas is by weight percentage: yeast extract paste 1%, glucose 10%, lime carbonate 2%, and pineapple peel scum juice 70%, alcohol 3-5%, surplus is a tap water;
Described enlarged culturing based formulas is by weight percentage: yeast extract paste 1%, glucose 10%, lime carbonate 2%, with pineapple wine substratum wine degree is transferred to 3-5%, and surplus is a tap water.
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| CN200910038100A Expired - Fee Related CN101531965B (en) | 2009-03-19 | 2009-03-19 | Method for preparing pineapple peel residue fruit vinegar |
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| CN109468212A (en) * | 2019-01-16 | 2019-03-15 | 广西南亚热带农业科学研究所 | A kind of preparation method of Queensland nut fruit vinegar |
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| 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 |
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| CN108041382A (en) * | 2017-12-12 | 2018-05-18 | 中国热带农业科学院农产品加工研究所 | A kind of preparation method for the pineapple peel residue fruit vinegar beverage for not adding acetic acid bacteria |
| CN109251835A (en) * | 2018-08-21 | 2019-01-22 | 中国热带农业科学院农产品加工研究所 | A kind of organic calcium shrimp vinegar and preparation method thereof rich in astaxanthin |
| CN109182076B (en) * | 2018-10-23 | 2020-10-09 | 江南大学 | Method for brewing vinegar rich in lactic acid and gamma-aminobutyric acid |
| CN109971604A (en) * | 2019-03-29 | 2019-07-05 | 天津科技大学 | A kind of millet pomace vinegar and preparation method thereof |
| CN111909822A (en) * | 2020-06-03 | 2020-11-10 | 中国热带农业科学院农产品加工研究所 | Method for fermenting pineapple vinegar by cell immobilization method |
| CN115678735A (en) * | 2022-11-15 | 2023-02-03 | 广东南派食品有限公司 | Deep fermentation process of pineapple fruit vinegar |
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| CN101130743A (en) * | 2007-08-01 | 2008-02-27 | 陈士民 | Preparation method of pineapple vinegar |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN109468212A (en) * | 2019-01-16 | 2019-03-15 | 广西南亚热带农业科学研究所 | A kind of preparation method of Queensland nut fruit vinegar |
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