CN101836750A - Sugar-free fruit vinegar health drink and fermentation technique thereof - Google Patents
Sugar-free fruit vinegar health drink and fermentation technique thereof Download PDFInfo
- Publication number
- CN101836750A CN101836750A CN201010187660A CN201010187660A CN101836750A CN 101836750 A CN101836750 A CN 101836750A CN 201010187660 A CN201010187660 A CN 201010187660A CN 201010187660 A CN201010187660 A CN 201010187660A CN 101836750 A CN101836750 A CN 101836750A
- Authority
- CN
- China
- Prior art keywords
- fermentation
- peach
- weight
- sugar
- acidifying
- 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.)
- Granted
Links
Abstract
The invention discloses a sugar-free fruit vinegar health drink and a fermentation technique thereof comprising breaking fresh peaches into sera; adjusting the pH of peach sera to be 3.5 to 4.0 by using the citric acid; then cooling to alcoholize the peach sera to make the residual sugar reduced to below 0.5wt%; ventilating for acidation to make the total acidity reach 5 to 6g/100ml in terms of citric acid; filtering, adding xylitol, isomaltose hypgather, stabilizer, and preservative; sterile filling after homogenizing and UHT sterilization. The invention prepares a novel sugar-free fruit vinegar health drink by using modern fermentation biotechnology with the combination of xylitol and isomaltose hypgather which are the sugars not metabolized through blood. With fruit favor and vinegar favor, the smell is comfortable without pungent acetic acid, while the taste of acetic acid exists when being drunk, and the fruit (juice) after fermentation and storage has soft tastes and strong fragrance.
Description
Technical field
The present invention relates to brewing technique, especially the fermentation technique of acetic acid health drink.
Background technology
Fruit vinegar beverage in the market be with fruit be primary raw material behind microbial fermentation, add a kind of beverage that contains acetic acid that the allotment of honey, fruit juice, sugar or other food additives forms again in proportion.Fruit vinegar beverage has become at present the relatively new health beverages of fashion.It is a kind of novel drink that has fruit-like flavour and vinegar alimentary health-care function concurrently.The fruit that is fit to the production fruit vinegar beverage comprises grape, apple, pears, oranges and tangerines, honey peach, Kiwi berry, hawthorn etc.The fruit vinegar beverage of Xiao Shouing is then in the majority with apple vinegar beverage in the market.
In the fruits vinegar of Xiao Shouing or other vinegar beverages a lot of sugars are often arranged on the market, often drinking to increase the human heat, makes human body become fat gradually., gastroxia thin excessively concerning those coat of the stomach and suffer from the crowd of gastric ulcer, duodenal ulcer little suitable.
The sugar-free fruit vinegar beverage has solved the problems referred to above, the defective that the fermentation technique of existing sugar-free fruit vinegar beverage exists is: replace recuding sugars with sweeteners such as A-K sugar, Aspartames, though reduced content of reducing sugar in the fruit vinegar beverage, but owing to use a large amount of food additives, bring potential unsafe factor to the consumer, and destroyed the nutritive value of fruit vinegar beverage virtually.
Summary of the invention
The purpose of this invention is to provide a kind of is the fruit vinegar health drink of raw material brew with the Buddhist peach.
For achieving the above object, fermentation technique process of the present invention is as follows:
The first step: raw material is handled
Choose the maturity height, do not have to go rotten, rotten fresh Buddhist peach rinsing is clean, reject the aubergine pulp of fruit stone and close fruit stone part with picking the nuclear cutter, to reduce the bitter taste of pulp, the hot water of good Buddhist peach pulp with about 80 ℃ softens with rejecting, sterilization processing 15～20 minutes is standby.
Second step: peeling making beating
To remove the peel, pull an oar with beater through Buddhist peach softening, sterilization processing, the demineralized water that adds about 65 ℃ in the pulping process, to guarantee refining pulp quality, the addition of demineralized water should guarantee that the peach slurry that breaks into keeps containing sugar weight about 10%, and with citric acid peach is starched pH value and is adjusted between 3.5～4.0, be cooled to then 28～30 ℃ standby.
The 3rd step: wine fermentation
The good wine brewing active dry yeast of activation in advance will be added in the peach slurry of having lowered the temperature, stir, temperature 32-35 ℃ condition bottom fermentation 3～5 days, treat that slurry surface do not have big bubble and overflow, measure the residual sugar amount and reduce to 0.5% part by weight when following, show the wine fermentation ends.
Above-mentioned wine brewing active dry yeast consumption is 0.08～0.1% of a peach slurry weight.
The 4th step: ventilation acidifying fermentation
The peach slurry of wine fermentation ends is taken out the capacity of a square position, by 1: 10 part by weight of inoculation weight inoculation strain Acetobacter xylinum, put into the square position, the control temperature is ventilated to enlarging at 28～30 ℃ and is cultivated, treat that the surface is covered with white mycoderm, news has acetic acid fragrance, slurries acidity reaches 3g/100ml when above, nutrient solution can be joined in the slurries of the 3rd step wine fermentation, carry out acetic fermentation at 32～35 ℃ again, should uninterruptedly ventilate in the sweat, to guarantee that acetic fermentation carries out smoothly, wait to ferment to total acidity 5～6g/100ml (with citrometer), when mycoderm has the part sinkage, be acidifying fermentation and finish, the slurries after the acidifying are heated to maintenance termination fermentation in 30 minutes and sterilization more than 65 ℃.
Above-mentioned bacterial classification is sent out by the Shanghai enlightening and brewageed biological products Co., Ltd and produce strain name: " enlightening is dealt out the cards " made the vinegar acetic acid bacteria (original strain: Shanghai made 101, product standard number: Q/SQIS05).
The assay method of above-mentioned total acidity is: draw the 1.0ml acetic acid fermentation liquid, add 50ml distilled water, splash into two 1% phenolphthalein indicators, the NaOH standard solution titration of using 0.1000mol/l calculates: C to blush
NaOHV
NaOH/ 1.0 * 0.075 * 100.
The 5th step: filter, allocate
In the process acidifying slurries of sterilization treatment, add natural agar as flocculating agent, the addition of agar is 0.1% of an acidifying slurry weight, in agglomeration process under 12～16 ℃ the low temperature after 5～7 days, filter clarification with diatomite filter, allocate with purifying waste water to acidity at 0.70～1.20g/100ml, be heated to then about 85 ℃, add xylitol, oligoisomaltose, stabilizing agent and anticorrisive agent, through homogeneous, UHT sterilization, sterile filling, Sugarless type acetic acid health drink;
The addition of above-mentioned xylitol accounts for 2～3% of the beverage weight that is prepared at last;
The addition of above-mentioned oligoisomaltose accounts for 5～7% of the beverage weight that is prepared at last.
Beverage of the present invention after testing, physical and chemical index sees Table one:
Table one
| Test item | Testing result | Detect the method for foundation |
| Soluble solid (20 ℃ of compound microcapsules)/% | 〉=3.0% (weight) | According to GB/T 12143.1 |
| Total acid (with citrometer)/(g/100mL) | ??0.70～1.20 | According to GB/T 12456 |
| Volatile acid (with acetometer)/(g/100mL) | ??≥0.3 | According to GB/T 12456 |
This Sugarless type acetic acid health drink organoleptic examination process is as follows: get the sample 50ml that mixes in water white container, place bright place, meet light and observe its color and luster, state and clarity, and at room temperature smell its smell, taste its flavour, have faint yellow to golden yellow, clear, glossy, has the peach fruital gas of nature gracefulness and the fruit vinegar fragrance of comfortable coordination, sour and sweet palatability, coordination naturally, fine and smooth soft and smooth, free from extraneous odour, there is not precipitation, no exogenous impurity.
Advantage of the present invention is: 1, the present invention adopts modern biofermentation technique, be aided with xylitol, oligoisomaltose carbohydrate without the blood metabolism, the brew allotment forms a kind of novel acetic acid health drink, it contains fruity and vinegar fragrance, smells relatively and coordinates, and does not have the pungent sense of dense acetic acid, but drink or have the taste of acetic acid, and fruit (fruit juice) is by after fermentation and storing, and mouthfeel is softer, and fragrance is more mellow.2, simultaneously, xylitol, oligoisomaltose still are the effective culture medium that has of beneficial bacteriums such as human body intestinal canal beneficial microbe-Bifidobacterium, can promote breeding, the propagation of human body intestinal canal Bifidobacterium, thereby strengthening human body intestinal canal absorbs, improve body metabolism, improve gastrointestinal function, thereby have effective effect of weight reducing.3, maturity height, nothing fresh Buddhist peach rinsing mildew and rot, that go bad are totally examined the aubergine pulp that cutter rejecting fruit stone reaches close fruit stone part with picking, the bitter taste of reduction pulp has guaranteed the pure of fruit vinegar beverage taste.4, in acidifying solution, add natural agar as flocculating agent, after the agglomeration process, guaranteed the clarity and the glossiness of fruit vinegar beverage, thereby improved the market cognition degree at low temperatures, promoted the market conversion ratio of product.
The specific embodiment
Be that example further specifies technical scheme of the present invention with 1 ton of beverage of the present invention of brew below.
The first step: raw material is handled
Choose the maturity height, do not have to go rotten, rotten fresh Buddhist peach rinsing is clean, reject the aubergine pulp of fruit stone and close fruit stone part with picking the nuclear cutter, to reduce the bitter taste of pulp, the hot water of good Buddhist peach pulp with about 80 ℃ softens with rejecting, sterilization processing 15～20 minutes is standby.
Second step: peeling making beating
To add about 65 ℃ demineralized water 80Kg in the pulping process through the Buddhist peach 200Kg of softening, sterilization processing with beater peeling, making beating, and with citric acid peach be starched pH value and be adjusted between 3.5～4.0, be cooled to then 28～30 ℃ standby.
The 3rd step: wine fermentation
The good wine brewing active dry yeast 0.2Kg of activation in advance will be added in the peach slurry of having lowered the temperature, stir, in temperature is 32-35 ℃ condition bottom fermentation 3～5 days, treats that slurry surface does not have that big bubble overflows, the residual sugar amount reduces to 0.5% (weight) when following, the wine fermentation ends.
The 4th step: ventilation acidifying fermentation
The peach slurry of wine fermentation ends is taken out 10Kg, add inoculation strain Acetobacter xylinum 1Kg, put into the shallow-layer dish, the control temperature is ventilated to enlarging at 28～30 ℃ and is cultivated, treat that the surface is covered with white mycoderm, news has acetic acid fragrance, slurries acidity reaches more than the 3g/100ml, nutrient solution can be joined in the slurries of the 3rd step wine fermentation, carry out acetic fermentation at 32～35 ℃ again, should uninterruptedly ventilate in the sweat, to guarantee that acetic fermentation carries out smoothly, wait to ferment to total acidity 5～6g/100ml (with citrometer), when mycoderm has the part sinkage, be acidifying fermentation and finish, the acidifying slurries are heated to maintenance termination fermentation in 30 minutes and sterilization more than 65 ℃, obtain the acidifying slurries of about 250Kg;
Above-mentioned bacterial classification is sent out by the Shanghai enlightening and brewageed biological products Co., Ltd and produce strain name: " enlightening is dealt out the cards " made the vinegar acetic acid bacteria (original strain: Shanghai made 101, product standard number: Q/SQIS05).
The 5th step: filter, allocate
In the process acidifying slurries of sterilization treatment, add natural agar 25g as flocculating agent, in agglomeration process under 12～16 ℃ the low temperature after 5～7 days, filter clarification with diatomite filter, allocate with purifying waste water to acidity at 0.70～1.20g/100ml, be heated to then about 85 ℃, add xylitol 20Kg, oligoisomaltose 60Kg, stabilizing agent 0.1Kg and anticorrisive agent 0.3Kg, through homogeneous, UHT sterilization, sterile filling, Sugarless type acetic acid health drink;
After testing, the health drink physical and chemical index finished of brew is: detect soluble solids (20 ℃ of compound microcapsules)=6.5% according to GB/T 12143.1; Detect total acid (with citrometer)=0.92g/100mL according to GB/T 12456; Detect volatile acid (with acetometer)=0.47g/100mL according to GB/T 12456.
Claims (2)
1. sugar-free fruit vinegar health drink, it is characterized in that, it is that fresh Buddhist peach peeling is broken into slurries, with citric acid peach is starched pH value and be adjusted between 3.5～4.0, the wineization of lowering the temperature the then residual sugar amount of fermenting to the peach slurry is reduced to below 0.5% part by weight, and acidifying fermentation to the total acidity of ventilating again is 5～6g/100ml with citrometer, filter at last, add xylitol, oligoisomaltose, stabilizing agent and anticorrisive agent, through homogeneous, UHT sterilization, sterile filling forms; Physical and chemical index is: soluble solid weight content 〉=3.0% is 0.70～1.20g/100mL with the citrometer total acidity; With acetometer volatile acid 〉=0.3g/100mL.
2. the fermentation technique of the described sugar-free fruit vinegar health drink of claim 1 is characterized in that, may further comprise the steps:
The first step: raw material is handled
Choose the maturity height, do not have to go rotten, rotten fresh Buddhist peach rinsing is clean, reject the aubergine pulp of fruit stone and close fruit stone part with picking the nuclear cutter, to reduce the bitter taste of pulp, the hot water of good Buddhist peach pulp with 80 ℃ softens with rejecting, sterilization processing 15～20 minutes is standby;
Second step: peeling making beating
To remove the peel, pull an oar with beater through Buddhist peach softening, sterilization processing, the demineralized water that adds 65 ℃ in the pulping process, to guarantee refining pulp quality, the addition of demineralized water should guarantee that the peach slurry that breaks into keeps containing sugar weight about 10%, and with citric acid peach is starched pH value and is adjusted between 3.5～4.0, be cooled to then 28～30 ℃ standby;
The 3rd step: wine fermentation
The good wine brewing active dry yeast of activation in advance will be added in the peach slurry of having lowered the temperature, stir, temperature 32-35 ℃ condition bottom fermentation 3～5 days, treat that slurry surface do not have big bubble and overflow, measure the residual sugar amount and reduce to 0.5% part by weight when following, show the wine fermentation ends;
Above-mentioned wine brewing active dry yeast consumption is 0.08～0.1% of a peach slurry weight;
The 4th step: ventilation acidifying fermentation
The peach slurry of wine fermentation ends is taken out the capacity of a square position, by 1: 10 part by weight of inoculation weight inoculation strain Acetobacter xylinum, put into the square position, the control temperature is ventilated to enlarging at 28～30 ℃ and is cultivated, treat that the surface is covered with white mycoderm, news has acetic acid fragrance, slurries acidity reaches 3g/100ml when above, nutrient solution can be joined in the slurries of the 3rd step wine fermentation, carry out acetic fermentation at 32～35 ℃ again, should uninterruptedly ventilate in the sweat, to guarantee that acetic fermentation carries out smoothly, treat that fermentation is extremely with citrometer total acidity 5～6g/100ml, when mycoderm has the part sinkage, be acidifying fermentation and finish, slurries after the acidifying are heated to more than 65 ℃, keep stopping in 30 minutes fermentation and sterilization;
The 5th step: filter, allocate
In the process acidifying slurries of sterilization treatment, add natural agar as flocculating agent, the addition of agar is 0.1% of an acidifying slurry weight, in agglomeration process under 12～16 ℃ the low temperature after 5～7 days, filter clarification with diatomite filter, allocate with purifying waste water to acidity at 0.70～1.20g/100ml, be heated to then about 85 ℃, add xylitol, oligoisomaltose, stabilizing agent and anticorrisive agent, through homogeneous, UHT sterilization, sterile filling gets final product;
The addition of above-mentioned xylitol accounts for 2～3% of the beverage weight that is prepared at last;
The addition of above-mentioned oligoisomaltose accounts for 5～7% of the beverage weight that is prepared at last.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010101876607A CN101836750B (en) | 2010-05-31 | 2010-05-31 | Sugar-free fruit vinegar health drink and fermentation technique thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010101876607A CN101836750B (en) | 2010-05-31 | 2010-05-31 | Sugar-free fruit vinegar health drink and fermentation technique thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101836750A true CN101836750A (en) | 2010-09-22 |
| CN101836750B CN101836750B (en) | 2012-07-04 |
Family
ID=42740627
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2010101876607A Expired - Fee Related CN101836750B (en) | 2010-05-31 | 2010-05-31 | Sugar-free fruit vinegar health drink and fermentation technique thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101836750B (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108690789A (en) * | 2017-04-11 | 2018-10-23 | 江西果果生物科技有限公司 | A kind of new method making navel orange vinegar |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101283824A (en) * | 2008-05-21 | 2008-10-15 | 辽宁新大地食品饮料有限公司 | Blueberry fruit vinegar beverage |
| CN101283825A (en) * | 2008-05-15 | 2008-10-15 | 林伟锋 | Tomato fruit vinegar beverage and production method thereof |
| CN101601488A (en) * | 2009-06-30 | 2009-12-16 | 华南理工大学 | A kind of longan fruit vinegar drink and production method thereof |
| CN101606737A (en) * | 2009-07-07 | 2009-12-23 | 张建伟 | Pomegranate fermented beverage and method for making |
-
2010
- 2010-05-31 CN CN2010101876607A patent/CN101836750B/en not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101283825A (en) * | 2008-05-15 | 2008-10-15 | 林伟锋 | Tomato fruit vinegar beverage and production method thereof |
| CN101283824A (en) * | 2008-05-21 | 2008-10-15 | 辽宁新大地食品饮料有限公司 | Blueberry fruit vinegar beverage |
| CN101601488A (en) * | 2009-06-30 | 2009-12-16 | 华南理工大学 | A kind of longan fruit vinegar drink and production method thereof |
| CN101606737A (en) * | 2009-07-07 | 2009-12-23 | 张建伟 | Pomegranate fermented beverage and method for making |
Non-Patent Citations (2)
| Title |
|---|
| 《中国酿造》 20071231 李自强 桃果醋酿造工艺研究 第70-72页 1-2 , 第3期 2 * |
| 《饮料工业》 20050531 艾学东 苹果酒醋饮料的生产工艺 第35-36页 1-2 第8卷, 第5期 2 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108690789A (en) * | 2017-04-11 | 2018-10-23 | 江西果果生物科技有限公司 | A kind of new method making navel orange vinegar |
Also Published As
| Publication number | Publication date |
|---|---|
| CN101836750B (en) | 2012-07-04 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103549003B (en) | Honey-waxberry yoghourt and production method thereof | |
| CN101665751B (en) | Lemon fermented wine and preparation method thereof | |
| KR101075085B1 (en) | Preparation Method of Honey Wine | |
| CN103789191B (en) | A kind of method utilizing Fructus Ananadis comosi fruit production pineapple vinegar entirely | |
| CN102047959B (en) | Yoghurt containing fruit vinegar and preparation method thereof | |
| CN112760182B (en) | Brewing method of fermented glutinous rice rich in nutrition and good in taste | |
| CN101220331B (en) | Method for producing double-bacterium ferment raspberry full juice fruit wine | |
| CN104130905B (en) | Without the full juice fermented orange wine of sulfurous gas and production technique thereof | |
| CN104928114A (en) | Compound heath-care fruit wine made of kiwi fruit, medlar and strawberry and preparation method thereof | |
| CN104987977B (en) | Green plum Chinese wolfberry fruit wine brewage process | |
| CN102344866A (en) | Appetite stimulating type blueberry and sweetberry honeysuckle compound fruit wine and preparation method thereof | |
| CN105779206A (en) | Semi-sweet cider | |
| CN107236635A (en) | A kind of preparation method of morat | |
| KR101183963B1 (en) | Manufacturing method of grain-free traditional rice punch | |
| CN107048370A (en) | A kind of dragon fruit enzyme stoste and preparation method thereof | |
| KR102269917B1 (en) | Method of Preparing the Persimmon Leaves Fermented Beverage including Sweet Persimmon Leaves Tea and Sweet Persimmon Juice by Secondary Fermentation | |
| CN109022193A (en) | A kind of preparation method of the pink strawberry wine of dry type | |
| CN109112036A (en) | A kind of composite enzyme fruit wine preparation method | |
| CN113057274A (en) | Pomegranate juice probiotic beverage and preparation method thereof | |
| KR20090030800A (en) | Manufacturing method of vinegar by using honey and vinegar manufactured thereby | |
| CN104621668A (en) | Flat peach juice drink and preparation method thereof | |
| CN107099421A (en) | Blueberry black rice wine brewage technology | |
| CN107136448A (en) | Dragon fruit enzyme stoste and its processing method | |
| CN101836750B (en) | Sugar-free fruit vinegar health drink and fermentation technique thereof | |
| CN103371316A (en) | Method for processing wild jujube 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 | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20120704 |