CN102250746A - Production process of ponkan fruit vinegar - Google Patents

Production process of ponkan fruit vinegar Download PDF

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Publication number
CN102250746A
CN102250746A CN2011101871970A CN201110187197A CN102250746A CN 102250746 A CN102250746 A CN 102250746A CN 2011101871970 A CN2011101871970 A CN 2011101871970A CN 201110187197 A CN201110187197 A CN 201110187197A CN 102250746 A CN102250746 A CN 102250746A
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CN
China
Prior art keywords
vinegar
ponkan
pon
fermentation
hesperidium aurantium
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Application number
CN2011101871970A
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Chinese (zh)
Inventor
麻成金
黄群
高耀富
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BIANCHENG VINEGAR TECHNOLOGY Co Ltd XIANGXI AUTONOMOUS COUNTY
Original Assignee
BIANCHENG VINEGAR TECHNOLOGY Co Ltd XIANGXI AUTONOMOUS COUNTY
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Application filed by BIANCHENG VINEGAR TECHNOLOGY Co Ltd XIANGXI AUTONOMOUS COUNTY filed Critical BIANCHENG VINEGAR TECHNOLOGY Co Ltd XIANGXI AUTONOMOUS COUNTY
Priority to CN2011101871970A priority Critical patent/CN102250746A/en
Publication of CN102250746A publication Critical patent/CN102250746A/en
Pending legal-status Critical Current

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Abstract

The invention discloses a production process of ponkan fruit vinegar. Fresh and matured ponkan fruits as raw materials are subjected to pulp preparation, ponkan juice preparation, adjustment on content of juice sugar, alcohol fermentation, acetic acid fermentation, aging, finished product filling and other work procedures to obtain liquid fermented fruit vinegar. According to the production process disclosed by the invention, the loss of effective components of ponkan can be reduced, the utilization rate of the raw materials is improved, the prepared ponkan fruit vinegar not only retains unique flavor of the ponkan, but also contains vitamin, mineral substance and other nutrient components which are lacked in grain vinegar. The added value of the ponkan is greatly improved; and the production process has favorable economic and social benefits and has positive significances on promoting the sound and constrainable development of the ponkan industry.

Description

A kind of Pon hesperidium aurantium vinegar production technique
Technical field
The present invention relates to the technical field of food fermentation engineering, be specifically related to a kind of through the Pon of liquid state fermentation hesperidium aurantium vinegar production technique.
Background technology
Vinegar is used for the with a long history of medical treatment, dietotherapy, and modern study shows: vinegar have alleviating fatigue, blood sugar regulation lipid metabolism, anti-oxidant, promote effect such as appetite.Fruit vinegar is to be main raw material with fruit, a kind of nutritious acid-tasting drink that utilizes the modern biotechnology brew to form, it had both kept the peculiar flavour and the natural colored of fruit, be rich in nutritive ingredients such as VITAMIN that grain vinegar lacks, mineral substance again, no matter local flavor still is a nutritive value all is better than grain vinegar, unique flavor, mouthfeel is fresh.
In recent years, along with researcher to the deepening continuously of fruit vinegar functional study, many nourishing functions of fruit vinegar are found and prove, it is endowed role even more important except that seasonings-a kind of health-care good product with functions such as health care, preventing diseases.Along with the enhancing of people's health care consciousness, to going deep into that the fruit vinegar nourishing function is understood, people are increasing to the demand of fruit vinegar, arise at the historic moment many fruit vinegar kinds to have occurred.At present, fruit vinegar kind on the market mainly contains: cider vinegar, grape vinegar, red bayberry vinegar, Chinese gooseberry vinegar etc. are the Pon hesperidium aurantium vinegar that fermenting raw materials forms but do not have with the Pon mandarin orange as yet.
The Pon mandarin orange contains the multiple nutrients health substance, except that containing carbohydrate and amino acid, also contains physiologically active substances such as multivitamin and flavonoid, is the good raw material of processing fruit vinegar.China middle and south especially ground such as Hunan, Sichuan Pon mandarin orange output is very big, but most of Pon mandarin orange comes into the market with initial feed or low level converted products form such as Pon mandarin orange juice, Pon mandarin orange can, and added value of product is low.Brewage Pon hesperidium aurantium vinegar, not only enlarged wine vinegar scope of resource, a kind of food that is of value to HUMAN HEALTH is provided, and made full use of Pon mandarin orange resource, improved its added value greatly, have good economic benefit and social benefit, health, the sustainable development that promotes China Pon mandarin orange industry had positive effect.
Summary of the invention
Technical problem to be solved by this invention is to overcome the deficiencies in the prior art, a kind of rationally feasible Pon hesperidium aurantium vinegar production technique that can reduce loss of active ingredients, improve raw material availability, reduce production costs is provided, and the Pon hesperidium aurantium vinegar of production is nutritious, flavor taste is all good.
For solving the problems of the technologies described above, the technical solution adopted in the present invention is: a kind of Pon hesperidium aurantium vinegar production technique is characterized in that it realizes through the following steps:
(1) preparation pulp: selecting the Pon mandarin orange fresh, that ripening degree is good is raw material, peels off pericarp after cleaning up, and is prepared into pulp with spiral juice extractor then;
(2) preparation Pon hesperidium aurantium juice: to the cellulase of above-mentioned pulp adding 0.01 ~ 0.02% and 0.02 ~ 0.03% polygalacturonase, keep 2 ~ 3h under 40 ~ 50 ℃, stirring is fully liquefied it, removes pomace with filtered through gauze then and obtains Pon hesperidium aurantium juice;
(3) adjust the fruit juice sugar: the alcoholic strength that reaches according to fruit juice sugar content situation and production requirement carries out the adjustment of fruit juice pol, the sucrose that adding need be added;
(4) zymamsis: adopt liquid state fermentation, be ready in the fermentor tank with above-mentioned in advance through the adjusted fruit juice input of composition, the activated yeast mixture of inoculation 8 ~ 10% is carried out zymamsis, and make regular check on the temperature and the pol of fermented liquid, leavening temperature is controlled at 28 ~ 32 ℃, fermentation time is 7 ~ 8 days, finishes zymamsis when pol no longer descends;
(5) acetic fermentation: adopt liquid state fermentation, in above-mentioned alcohol fermentation liquid, inoculate 10 ~ 14% acetic bacteria activation solutions, carry out acetic fermentation after stirring, adopt oil-free air compressor ventilation 2-3 time every day, each 15min fully stirs fermented liquid, make regular check on the temperature and the acidity of fermented liquid, leavening temperature is controlled at 28 ~ 35 ℃, and fermentation time 12 ~ 14 days finishes fermentation when acidity no longer rises;
(6) ageing: will place under the room temperature condition through the vinegar wine with dregs that above-mentioned steps obtains, seal after-ripening ageing 2-3 month, during fully stir 1 ~ 2 time, the ripe gradually clarification of vinegar wine with dregs, vinegar liquid is faint yellow, and the distinctive strong fragrant of Pon mandarin orange is arranged;
(7) finished product can: after ageing finishes, after filtration, filling and sealing, spray high-temperature sterilization handle after both finished product of the present invention.
The quality index of product of the present invention is as follows:
1, Oranoleptic indicator
Color and luster: faint yellow
Fragrance: have pure and fresh Pon mandarin orange vinegar perfume (or spice)
Taste: sour-sweet soft, there is not other peculiar smell, have the typical flavor of Pon mandarin orange
Outward appearance: clear, no suspended substance have the microprecipitation thing
2, physical and chemical index
Total acid (with acetometer, g/100mL), 〉=3.5
Reducing sugar (with glucose meter, g/100 mL), 〉=1.0
Soluble solid (g/100 mL), 〉=4.0
Arsenic (in As, mg/kg) ,≤0.2
Plumbous (in Pb, mg/kg) ,≤0.3
Copper (in Cu, mg/kg) ,≤5.0
3, microbiological indicator
Total plate count :≤8000(/mL)
Intestinal bacteria :≤3.0(/ 100mL)
Pathogenic bacterium: must not detect.
The invention has the advantages that: the present invention is rationally feasible, can reduce loss of active ingredients, improve utilization ratio of raw materials, reduce production costs, the Pon hesperidium aurantium vinegar that makes had both kept the distinctive local flavor of Pon mandarin orange, was rich in nutritive ingredients such as VITAMIN that grain vinegar lacks, mineral substance again.Promoted the added value of Pon mandarin orange greatly, had good economic benefit and social benefit, health, the sustainable development that promotes China Pon mandarin orange industry had positive effect.
 
Embodiment
The invention will be further described below in conjunction with embodiment.
Embodiment 1:
A kind of Pon hesperidium aurantium vinegar production technique comprises following operation steps:
(1) preparation pulp: selecting the Pon mandarin orange fresh, that ripening degree is good is raw material, peels off pericarp after cleaning up, and is prepared into pulp with spiral juice extractor then;
(2) preparation Pon hesperidium aurantium juice: to the cellulase of above-mentioned pulp adding 0.015% and 0.025% polygalacturonase, keep 2h under 45 ℃, stirring is fully liquefied it, obtains Pon hesperidium aurantium juice with filtered through gauze venting pomace then;
(3) adjust the fruit juice sugar: the alcoholic strength that reaches according to fruit juice sugar content body situation and production requirement carries out the pol adjustment, the sucrose that adding need be added;
(4) zymamsis: adopt liquid state fermentation, be ready in the fermentor tank with above-mentioned in advance through the adjusted fruit juice input of sugar, the activated yeast mixture of inoculation 10%, and make regular check on the temperature and the pol of fermented liquid, leavening temperature is controlled at about 30 ℃, fermentation time is 7 days, finishes zymamsis when pol no longer descends;
(5) acetic fermentation: adopt liquid state fermentation, inoculation 12% sour bacterium activation solution in above-mentioned alcohol fermentation liquid, carry out acetic fermentation after stirring, adopt oil-free air compressor ventilation 2 times every day, each 15min fully stirs fermented liquid, make regular check on the temperature and the acidity of fermented liquid, leavening temperature is controlled at about 32 ℃, and fermentation time is 13 days, finishes fermentation when acidity no longer rises;
(6) ageing: will place under the room temperature through the vinegar wine with dregs that above-mentioned steps obtains, seal after-ripening ageing 3 months, during fully stir 2 times, the ripe gradually clarification of vinegar wine with dregs, vinegar liquid is faint yellow, and the distinctive strong fragrant of Pon mandarin orange is arranged;
(7) finished product can: after ageing finishes, filter through diatomite filtration and mocromembrane, filling and sealing had both got finished product of the present invention after the spray high-temperature sterilization is handled.

Claims (6)

1. Pon hesperidium aurantium vinegar production technique is characterized in that it realizes through the following steps:
(1) preparation pulp: selecting the Pon mandarin orange fresh, that ripening degree is good is raw material, peels off pericarp after cleaning up, and is prepared into pulp with spiral juice extractor then;
(2) preparation Pon hesperidium aurantium juice: to the cellulase of above-mentioned pulp adding 0.01 ~ 0.02% and 0.02 ~ 0.03% polygalacturonase, keep 2 ~ 3h under 40 ~ 50 ℃, stirring is fully liquefied it, obtains Pon hesperidium aurantium juice with filtered through gauze venting pomace then;
(3) adjust the fruit juice sugar: the alcoholic strength that reaches according to the particular case and the production requirement of fruit juice sugar content carries out the pol adjustment, the sucrose that adding need be added;
(4) zymamsis: adopt liquid state fermentation, be ready in the fermentor tank with above-mentioned in advance through the adjusted fruit juice input of sugar, the activated yeast mixture of inoculation 8 ~ 10%, sealing and fermenting, and make regular check on the temperature and the pol of fermented liquid, it is 7 ~ 8 days that leavening temperature is controlled at 28 ~ 32 ℃, fermentation time, finishes zymamsis when pol no longer descends;
(5) acetic fermentation: adopt liquid state fermentation, in above-mentioned alcohol fermentation liquid, inoculate 10 ~ 14% acetic bacteria activation solutions, carry out acetic fermentation after stirring, adopt oil-free air compressor ventilation 2-3 time every day, each 15min fully stirs fermented liquid, makes regular check on the temperature and the acidity of fermented liquid, leavening temperature was controlled at 28 ~ 35 ℃, fermentation time 12 ~ 14 days, finished fermentation when acidity no longer rises;
(6) ageing: will place under the room temperature through the vinegar wine with dregs that above-mentioned steps obtains, seal after-ripening ageing 2-3 month, during fully stir 1 ~ 2 time, the ripe gradually clarification of vinegar wine with dregs, vinegar liquid is faint yellow, and the distinctive strong fragrant of Pon mandarin orange is arranged;
(7) finished product can: after ageing finishes, filter through diatomite filtration and mocromembrane, filling and sealing had both got finished product of the present invention after the spray high-temperature sterilization is handled.
2. Pon hesperidium aurantium vinegar production technique according to claim 1 is characterized in that preparing the pulp step and adopts spiral juice extractor, avoids Pon hesperidium aurantium seed broken.
3. the production technique of Pon hesperidium aurantium vinegar according to claim 1 is characterized in that zymamsis step and acetic fermentation step all adopt liquid state fermentation.
4. according to the production technique of claim 1 or 3 described Pon hesperidium aurantium vinegar, the leavening temperature that it is characterized in that the acetic fermentation step is 28 ~ 35 ℃, and air flow is 1 ︰ 0.1 ~ 0.2.
5. the production technique of Pon hesperidium aurantium vinegar according to claim 1, the ageing time that it is characterized in that Pon hesperidium aurantium vinegar is 2 ~ 3 months, the vinegar wine with dregs can ripe clarification.
6. the production technique of Pon hesperidium aurantium vinegar according to claim 1 is characterized in that material filtering adopts diatomite filter and ceramic membrane filter device in the step (7).
CN2011101871970A 2011-07-06 2011-07-06 Production process of ponkan fruit vinegar Pending CN102250746A (en)

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Cited By (16)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102987510A (en) * 2012-12-31 2013-03-27 毛怀彬 Citrus vinegar peptide beverage and production technology thereof
CN105255691A (en) * 2015-10-24 2016-01-20 浙江省柑桔研究所 Tangerine healthcare fruit vinegar and preparation method thereof
CN105602824A (en) * 2016-03-29 2016-05-25 史占彪 Vinegar prepared mainly from dragon fruit juice and preparation method thereof
CN105779263A (en) * 2016-05-31 2016-07-20 吉首大学 Dendrobium officinale Ponkan healthcare vinegar and preparing method thereof
CN105779261A (en) * 2016-05-31 2016-07-20 吉首大学 Cyclocarya paliurus and ponkan healthcare vinegar and preparation method thereof
CN105779264A (en) * 2016-05-31 2016-07-20 环境保护部南京环境科学研究所 Lepidogrammitis drymoglossoides and ponkan health-care vinegar and preparation method thereof
CN105779260A (en) * 2016-05-31 2016-07-20 吉首大学 Snakegourd peel and ponkan healthcare vinegar and preparation method thereof
CN105779262A (en) * 2016-05-31 2016-07-20 吉首大学 Lepidium meyenii and ponkan healthcare vinegar and preparation method thereof
CN105861265A (en) * 2016-05-31 2016-08-17 湖南边城生物科技有限公司 Cherokee rose fermented health-preserving vinegar and preparation method thereof
CN105886320A (en) * 2016-05-31 2016-08-24 湖南边城生物科技有限公司 Gynostemma pentaphylla fermentation healthcare vinegar and preparing method thereof
CN105950426A (en) * 2016-05-31 2016-09-21 环境保护部南京环境科学研究所 Rhizoma drynariae and mandarin orange health care vinegar and preparation method thereof
CN105950425A (en) * 2016-05-31 2016-09-21 吉首大学 Mulberry twig-ponkan mandarin healthcare vinegar and preparation method thereof
CN105950424A (en) * 2016-05-31 2016-09-21 吉首大学 Ginseng-ponkan mandarin healthcare vinegar and preparation method thereof
CN105969631A (en) * 2016-05-31 2016-09-28 环境保护部南京环境科学研究所 Fructus aurantii immaturus and citrus reticulata health-care vinegar and preparation method thereof
CN106010926A (en) * 2016-05-31 2016-10-12 湖南边城生物科技有限公司 Eucommia bark fermented health care vinegar and preparation method thereof
CN112322443A (en) * 2020-11-30 2021-02-05 华中农业大学 Orange vinegar with dark color and rich gamma-aminobutyric acid, and preparation method and application thereof

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Cited By (18)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102987510A (en) * 2012-12-31 2013-03-27 毛怀彬 Citrus vinegar peptide beverage and production technology thereof
CN102987510B (en) * 2012-12-31 2014-01-01 毛怀彬 Citrus vinegar peptide beverage and production technology thereof
CN105255691A (en) * 2015-10-24 2016-01-20 浙江省柑桔研究所 Tangerine healthcare fruit vinegar and preparation method thereof
CN105255691B (en) * 2015-10-24 2017-11-24 浙江省柑桔研究所 A kind of bowl mandarin orange Health-care fruit vinegar and its manufacture method
CN105602824A (en) * 2016-03-29 2016-05-25 史占彪 Vinegar prepared mainly from dragon fruit juice and preparation method thereof
CN105779262A (en) * 2016-05-31 2016-07-20 吉首大学 Lepidium meyenii and ponkan healthcare vinegar and preparation method thereof
CN105779264A (en) * 2016-05-31 2016-07-20 环境保护部南京环境科学研究所 Lepidogrammitis drymoglossoides and ponkan health-care vinegar and preparation method thereof
CN105779260A (en) * 2016-05-31 2016-07-20 吉首大学 Snakegourd peel and ponkan healthcare vinegar and preparation method thereof
CN105779261A (en) * 2016-05-31 2016-07-20 吉首大学 Cyclocarya paliurus and ponkan healthcare vinegar and preparation method thereof
CN105861265A (en) * 2016-05-31 2016-08-17 湖南边城生物科技有限公司 Cherokee rose fermented health-preserving vinegar and preparation method thereof
CN105886320A (en) * 2016-05-31 2016-08-24 湖南边城生物科技有限公司 Gynostemma pentaphylla fermentation healthcare vinegar and preparing method thereof
CN105950426A (en) * 2016-05-31 2016-09-21 环境保护部南京环境科学研究所 Rhizoma drynariae and mandarin orange health care vinegar and preparation method thereof
CN105950425A (en) * 2016-05-31 2016-09-21 吉首大学 Mulberry twig-ponkan mandarin healthcare vinegar and preparation method thereof
CN105950424A (en) * 2016-05-31 2016-09-21 吉首大学 Ginseng-ponkan mandarin healthcare vinegar and preparation method thereof
CN105969631A (en) * 2016-05-31 2016-09-28 环境保护部南京环境科学研究所 Fructus aurantii immaturus and citrus reticulata health-care vinegar and preparation method thereof
CN106010926A (en) * 2016-05-31 2016-10-12 湖南边城生物科技有限公司 Eucommia bark fermented health care vinegar and preparation method thereof
CN105779263A (en) * 2016-05-31 2016-07-20 吉首大学 Dendrobium officinale Ponkan healthcare vinegar and preparing method thereof
CN112322443A (en) * 2020-11-30 2021-02-05 华中农业大学 Orange vinegar with dark color and rich gamma-aminobutyric acid, and preparation method and application thereof

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Application publication date: 20111123