CN102283409A - Production process of ponkan fruit vinegar beverage - Google Patents
Production process of ponkan fruit vinegar beverage Download PDFInfo
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- CN102283409A CN102283409A CN2011101871985A CN201110187198A CN102283409A CN 102283409 A CN102283409 A CN 102283409A CN 2011101871985 A CN2011101871985 A CN 2011101871985A CN 201110187198 A CN201110187198 A CN 201110187198A CN 102283409 A CN102283409 A CN 102283409A
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- hesperidium aurantium
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Abstract
The invention discloses a production process of a ponkan fruit vinegar beverage, which comprises work procedures of preparation of ponkan fruit juice and ponkan fruit vinegar stock solution, mixing of ponkan fruit vinegar beverage and the like. The ponkan fruit vinegar beverage is formed by the following steps of: with fresh and mature ponkan as raw materials, carrying out liquid state fermentation to obtain the ponkan fruit vinegar stock solution; adding ponkan fruit juice subjected to debitterizing treatment and CMC (Carboxymethylcellulose)-Na, high fructose syrup, acidifying agents and other auxiliary agents and mixing to obtain the ponkan fruit vinegar beverage. The ponkan fruit vinegar beverage produced by the invention belongs to a fermented fruit vinegar raw material, not only retains unique flavor and natural color and luster endowed by the ponkan, but also has nutrient and health-care functions of the ponkan and table vinegar, unique flavor and abundant nutrition; and the growing demand of consumers on healthy and delicious foods can be met.
Description
Technical field
The present invention relates to the technical field of beverage processing, be specifically related to a kind of production technology of liquid state fermentation type Pon hesperidium aurantium vinegar beverage.
Background technology
Making vinegar contains rich nutrient contents, and it is used for the with a long history of medical treatment, dietotherapy, and modern study shows: vinegar has bactericidal antiphlogistic, eliminates fatigue, reducing human aging rate, raising immunity of organisms, effect such as stimulate circulation.Fruit vinegar beverage is to be primary raw material with fruit, a kind of nutritious sour that utilizes the modern biotechnology brew to form, it had both kept the peculiar flavour and the natural colored of fruit, be rich in again grain vinegar lack nutritional labelings such as vitamin, mineral matter, unique flavor, nutritious.Fruit vinegar beverage has the alimentary health-care function of fruit and vinegar concurrently, being known as " the 6th generation gold drink " after soda, water drinks, tea beverage, fruit drink and drinks, is that functions such as collection nutrition, health care, dietotherapy are the novel drink of one.Along with the raising of people's living standard, the enhancing of health perception, the one seat that fruit vinegar beverage is natural, healthy with it, the advantage of nutrition progressively wins oneself at beverage market with keen competition is subjected to consumer's favor.
At present, fruit vinegar beverage kind on the market mainly contains: apple vinegar drink, grape vinegar drink, red date vinegar drink etc., and not having with the Pon mandarin orange as yet is the Pon hesperidium aurantium vinegar beverage that raw material is prepared into through fermentation, and wherein many fruit vinegar beverages are to blend with vinegar and fruit juice to form, nutritive value is on the low side, and taste is single.The Pon mandarin orange contains the multiple nutrients health substance, except that containing carbohydrate and amino acid, also containing physiological activators such as multivitamin and flavonoids, is the good raw material of processing fruit vinegar, and not only nutritional labeling is abundanter but also easier digesting and assimilating through Pon hesperidium aurantium vinegar beverage that fermentation is prepared from.Fermented type Pon hesperidium aurantium vinegar beverage had both kept peculiar flavour and the natural colored of Pon mandarin orange, have the alimentary health-care function of Pon mandarin orange and vinegar again concurrently, unique flavor, nutritious has catered to the modern and has pursued health, delicious consumption concept, has good DEVELOPMENT PROSPECT and an economic benefit.
Summary of the invention
Technical problem to be solved by this invention is to overcome the deficiencies in the prior art, a kind of Pon hesperidium aurantium vinegar of brewageing preparation through liquid state fermentation is provided, the technology of producing Pon hesperidium aurantium vinegar beverage with allotment such as Pon hesperidium aurantium juice is produced a kind of nutritious, all good Pon mandarin orange vinegar drinks of flavor taste then.
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 beverage production technology is characterized in that it realizes through the following steps:
(1) preparation Pon hesperidium aurantium juice: the Pon mandarin orange fresh fruit that select that color and luster is normal, aromatic flavour does not have mildew and rot, anosis worm harm, does not have other obvious bad variations is a raw material, earlier with 0.1% KMnO
4Solution soaks 3 ~ 5min sterilization that carries out disinfection, and pulls out with the clean back of the clear water rinsing of flowing and soaks fruit 1h with the ethephon (CEPHA) of 1500 ~ 1800mg/kg, puts into raw material storage then and places 3 ~ 5d and carry out after-ripening, with the content of limonin in the reduction fruit; Peel off the pericarp of handling the Pon mandarin orange through after-ripening by hand, the NaOH with 0.5% soaks 5 ~ 10min in 40 ~ 50 ℃ and removes the capsule clothing, pulls out and uses the clear water rinsing of flowing clean, is prepared into pulp with spiral juice extractor; Cellulase with 0.01 ~ 0.02% and 0.02 ~ 0.03% pectase add in the above-mentioned pulp, keep 2 ~ 3h down in 40 ~ 50 ℃, remove by filter thick slag with 200 order filter clothes then, add 0.05 ~ 0.08% naringinase again, keep 90 ~ 120min down at 55 ~ 65 ℃, carry out stirring once every 30 ~ 40min during enzyme is handled; Get juice with the extruding of 2 layer of 200 order filter cloth while hot, add 0.1 ~ 0.14% beta-schardinger dextrin-(β-CD), both fully stir stand-by Pon hesperidium aurantium juice;
(2) preparation Pon hesperidium aurantium vinegar stoste: selecting the Pon mandarin orange fresh, that maturity is good is raw material, peels off pericarp after cleaning up, and is prepared into pulp with spiral juice extractor; To the cellulase of above-mentioned pulp adding 0.01 ~ 0.02% and 0.02 ~ 0.03% pectase, under 40 ~ 50 ℃, keep 2 ~ 3h, stirring is fully liquefied it, obtains Pon hesperidium aurantium juice with filtered through gauze venting pomace then; The alcoholic strength that reaches according to fruit juice sugar content situation and production requirement carries out the pol adjustment, the sucrose that adding need be added; Drop in the preprepared fermentation tank and carry out liquid state fermentation, the yeast juice that has activated is inoculated in the fruit juice, inoculum concentration is 8% ~ 10%, and make regular check on the temperature and the pol of zymotic fluid, fermentation temperature is controlled at 28 ~ 32 ℃, fermentation time is 7 ~ 8 days, no longer change the end alcoholic fermentation to pol, in alcohol fermentation liquid, inoculate the acetic acid bacteria activating solution then, inoculum concentration is 10 ~ 14%, and makes regular check on the temperature and the acidity of zymotic fluid, 28 ~ 35 ℃ of fermentation temperatures, fermentation time 12 ~ 14 days is till no longer rising to acidity; Acetic fermentation finishes back envelope altar, and the normal temperature ageing both got Pon hesperidium aurantium vinegar stoste in 2 ~ 3 months;
(3) Pon hesperidium aurantium vinegar beverage allotment: get 4 ~ 5%(w/w) sucrose and fully mixes in the pure water of 70 ~ 80 ℃ of the slow addings in back with 0.1 ~ 0.15%(w/w) sodium carboxymethylcellulose (CMC-Na), stirring is fully dissolved sucrose and CMC-Na; Get the Pon hesperidium aurantium juice that 8 ~ 10%(w/w) steps (1) obtain in addition, the Pon hesperidium aurantium vinegar stoste that 4 ~ 6%(w/w) steps (2) obtain, 0.06 ~ 0.08%(w/w) acid, 4 ~ 6%(w/w) high fructose syrup, 0.08 ~ 0.1%(w/w) salt, adding pure water stirs evenly, dissolve fully to material, use filtered through gauze, mix two kinds of above-mentioned solution, add 0.07 ~ 0.09%(v/w) flavoring orange essence after adding the remaining water yield, mix, material is through homogeneous, the degassing, ultra high temperature short time sterilization, can, 90 ~ 95 ℃ of sterilization 15 ~ 20min, treatment process such as cooling had both got this product.
The acidity of described Pon hesperidium aurantium vinegar stoste: 3.5 ~ 4.0.
Described acid is the mixture of malic acid and citric acid, and its mass ratio is 1 ︰ 2.
Quality index of the present invention is as follows:
(1) organoleptic indicator
Color and luster: orange-yellow or yellow, transparent, glossy
Fragrance: the distinctive strong fragrant of Pon mandarin orange is arranged, vinegar perfume (or spice), the fragrant natural harmony of ester
Flavour: tart flavour is soft, and is sweet refreshing clean, tasty and refreshing no puckery
Figure: clear, no suspension and precipitation;
(2) sanitary index
Total number of bacteria :≤100/mL
Coliform:＜3/100mL
Pathogenic bacteria: must not detect
Arsenic (in As) :≤0.5mg/kg
Plumbous (in Pb) :≤0.5mg/kg
Copper (in Cu) :≤5mg/kg;
(3) physical and chemical index
Soluble solid (20 ℃ of compound microcapsules/%) 〉=3.0
Total acid (with acetometer)/(g/100mL) 〉=0.3
Fixed acid (with malic acid, citrometer)/(g/100mL) 〉=0.1.
The invention has the advantages that: the Pon hesperidium aurantium vinegar beverage of producing belongs to the fermented type fruit vinegar beverage, the peculiar flavour and the natural colored that had both kept the Pon mandarin orange, have the alimentary health-care function of Pon mandarin orange and vinegar again concurrently, unique flavor, nutritious can satisfy the consumer for healthy, the growing demand of delicious drink.
The specific embodiment
The invention will be further described below in conjunction with embodiment:
Embodiment one:
When implementing, present embodiment carries out according to following steps:
(1) Pon hesperidium aurantium juice preparation: the Pon mandarin orange fresh fruit that select that color and luster is normal, aromatic flavour does not have mildew and rot, anosis worm harm, does not have other obvious bad variations is a raw material, earlier with 0.1% KMnO
4Solution soaks the 4min sterilization that carries out disinfection, and pulls out with the clean back of the clear water rinsing of flowing and soaks fruit 1h with the ethephon (CEPHA) of 1600mg/kg, puts into raw material storage then and places 4d and carry out after-ripening, with the content of limonin in the reduction fruit; Peel off the pericarp of handling the Pon mandarin orange through after-ripening by hand, the NaOH with 0.5% soaks 5 ~ 10min in 45 ℃ and removes the capsule clothing, pulls out with the clean back of mobile clear water rinsing and is prepared into pulp with spiral juice extractor; Cellulase with 0.015% and 0.025% pectase add in the above-mentioned pulp, under 50 ℃, keep 2h, remove by filter thick slag with 200 order filter clothes then, add 0.06% naringinase again, keep 100min down at 60 ℃, carry out stirring once every 30min during enzyme is handled; Get juice with 2 layer of 200 order filter cloth extruding while hot, add β-CD of 0.12%, fully stir and both get Pon hesperidium aurantium juice;
(2) Pon hesperidium aurantium vinegar stoste preparation: selecting the Pon mandarin orange fresh, that maturity is good is raw material, peels off pericarp after cleaning up, and is prepared into pulp with spiral juice extractor; To the cellulase of above-mentioned pulp adding 0.015% and 0.025% pectase, under 45 ℃, keep 2h, stirring is fully liquefied it, obtains Pon hesperidium aurantium juice with filtered through gauze venting pomace then; 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; Drop in the preprepared fermentation tank and carry out liquid state fermentation, the yeast juice that has activated is inoculated in the adjusted fruit juice of composition, inoculum concentration is 10%, and make regular check on the temperature and the pol of zymotic fluid, 30 ℃ of fermentation temperatures, fermentation time are 8 days, no longer change the end alcoholic fermentation to pol, in alcohol fermentation liquid, inoculate the acetic acid bacteria activating solution then, inoculum concentration is 12%, and makes regular check on the temperature and the acidity of zymotic fluid, 32 ℃ of fermentation temperatures, fermentation time 13 days is till no longer rising to acidity; Acetic fermentation finishes back envelope altar, and the normal temperature ageing both got Pon hesperidium aurantium vinegar stoste in 3 months;
(3) allotment Pon hesperidium aurantium vinegar beverage: get 5%(w/w) sucrose and 0.12%(w/w) CMC-Na fully mix in the pure water that the back slowly adds 70 ℃, stir, sucrose and CMC-Na are fully dissolved; Get 10%(v/w in addition) step (1) the Pon hesperidium aurantium juice, the 5%(v/w that obtain) step (2) the Pon hesperidium aurantium vinegar stoste, the 0.07%(w/w that obtain) and acid, 6%(w/w) high fructose syrup, 0.1%(w/w) salt, adding pure water stirs evenly, dissolve fully to material, use filtered through gauze, mix two kinds of above-mentioned solution, add 0.08%(w/w after adding the remaining water yield) flavoring orange essence, mix, material had both got this product through homogeneous, the degassing, ultra high temperature short time sterilization, can, 90 ~ 95 ℃ of treatment process such as 15min, cooling of sterilizing.
Claims (5)
1. Pon hesperidium aurantium vinegar beverage production technology is characterized in that it realizes through the following steps:
(1) preparation Pon hesperidium aurantium juice: the Pon mandarin orange fresh fruit that select that color and luster is normal, aromatic flavour does not have mildew and rot, anosis worm harm, does not have other obvious bad variations is a raw material, earlier with 0.1% KMnO
4Solution soaks 3 ~ 5min sterilization that carries out disinfection, and pulls out to clean up the back with the clear water that flows and soak fruit 1h with the ethephon (CEPHA) of 1500 ~ 1800mg/kg, puts into raw material storage then and places 3 ~ 5d and carry out after-ripening, with the content of limonin in the reduction fruit; Peel off by hand after the pericarp of Pon mandarin orange is handled in after-ripening and to soak 5 ~ 10min with 0.5% NaOH in 40 ~ 50 ℃ and remove the capsule clothing, pull out and smash to avoid Pon mandarin orange seed with the low speed disintegrating machine after cleaning up with mobile clear water, raw material is broken into pulp; Cellulase with 0.01 ~ 0.02% and 0.02 ~ 0.03% pectase add in the above-mentioned pulp, keep 2 ~ 3h down in 40 ~ 50 ℃, remove by filter thick slag with 200 order filter clothes then, add 0.05 ~ 0.08% naringinase again, keep 90 ~ 120min down at 55 ~ 65 ℃, carry out stirring once every 30 ~ 40min during enzyme is handled; Get juice with the extruding of 2 layer of 200 order filter cloth while hot, add 0.1 ~ 0.14% beta-schardinger dextrin-(β-CD), both fully stir standby Pon hesperidium aurantium juice;
(2) preparation Pon hesperidium aurantium vinegar stoste: selecting the Pon mandarin orange fresh, that maturity is good is raw material, peels off pericarp after cleaning up, and smashes to avoid Pon mandarin orange seed with the low speed disintegrating machine then, and raw material is broken into pulp; To the cellulase of above-mentioned pulp adding 0.01 ~ 0.02% and 0.02 ~ 0.03% pectase, under 40 ~ 50 ℃, keep 2 ~ 3h, stirring is fully liquefied it, obtains Pon hesperidium aurantium juice with filtered through gauze venting pomace then; Adjust the sucrose that adding need be added according to the alcoholic strength that fruit juice sugar content and production requirement reach; Drop in the preprepared jar fermenter and carry out liquid state fermentation, the yeast juice that will activate is inoculated in the adjusted fruit juice of sugar earlier, inoculum concentration is 8% ~ 10%, and make regular check on the temperature and the pol of zymotic fluid, fermentation temperature is that 28 ~ 32 ℃ of fermentation times are no longer to change the end alcoholic fermentation to pol in 7 ~ 8 days, in alcohol fermentation liquid, inoculate the acetic acid bacteria activating solution then, inoculum concentration is 10 ~ 14%, and the temperature of running check zymotic fluid and acidity, till 28 ~ 35 ℃ of fermentation temperatures, fermentation time 12 ~ 14 days no longer rise to acidity; Acetic fermentation finishes back envelope altar, and normal temperature ageing 2-3 both got Pon hesperidium aurantium vinegar stoste in individual month;
(3) Pon hesperidium aurantium vinegar beverage allotment: get 4 ~ 5%(w/w) sucrose and fully mixes in the pure water of 70 ~ 80 ℃ of the slow addings in back with 0.1 ~ 0.15%(w/w) sodium carboxymethylcellulose (CMC-Na), stirring is fully dissolved sucrose and CMC-Na; Get the Pon hesperidium aurantium juice that 8 ~ 10%(w/w) steps (1) obtain, the Pon hesperidium aurantium vinegar stoste that 4 ~ 6%(w/w) steps (2) obtain, 0.06 ~ 0.08%(w/w) acid, 4 ~ 6%(w/w) high fructose syrup, 0.08 ~ 0.1%(w/w) salt in addition, add pure water and stir evenly, dissolve fully to material; With filtered through gauze, mix two kinds of above-mentioned solution, add 0.07 ~ 0.09%(v/w) flavoring orange essence after adding the remaining water yield, mix, carry out filtration treatment with diatomite filter; Material after the filtration had both got this product through homogeneous, the degassing, ultra high temperature short time sterilization, can, 90 ~ 95 ℃ of operations such as 15 ~ 20min, cooling of sterilizing.
2. a kind of Pon hesperidium aurantium vinegar beverage production technology according to claim 1 is characterized in that: the acidity of Pon hesperidium aurantium vinegar stoste: 3.5 ~ 4.0.
3. a kind of Pon hesperidium aurantium vinegar beverage production technology according to claim 1, it is characterized in that: acid is the mixture of malic acid and citric acid, its mass ratio is 1 ︰ 2.
4. a kind of Pon hesperidium aurantium vinegar beverage production technology according to claim 1 is characterized in that: CMC-Na fully mixes with sucrose earlier in the step (3), slowly adds in 70 ~ 80 ℃ the pure water to dissolve again.
5. a kind of Pon hesperidium aurantium vinegar beverage production technology according to claim 1, it is characterized in that: the prescription of Pon hesperidium aurantium vinegar beverage is Pon hesperidium aurantium vinegar stoste 4 ~ 6%(w/w), Pon hesperidium aurantium juice 8 ~ 10%(w/w), high fructose syrup 4 ~ 6%(w/w), sucrose 4 ~ 5%, CMC-Na 0.1 ~ 0.15%, (w/w), acid 0.06 ~ 0.08%(w/w), salt 0.08 ~ 0.1%(w/w), flavoring orange essence 0.07 ~ 0.09%(w/w), and all the other are pure water.
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102757884A (en) * | 2012-08-09 | 2012-10-31 | 唐江 | Method for producing lemon vinegar |
| CN103300439A (en) * | 2013-06-04 | 2013-09-18 | 华南理工大学 | All-shaddock fermentation drink and production method thereof |
| CN103421670A (en) * | 2012-10-10 | 2013-12-04 | 江门市新会区光华生物科技有限公司 | Manufacturing method for Xinhui citrus reticulata nutritious vinegar |
| CN103535810A (en) * | 2013-10-11 | 2014-01-29 | 乐都县兴农农产品购销有限责任公司 | Soft pear fruit vinegar beverage and production method thereof |
| CN103989224A (en) * | 2014-05-09 | 2014-08-20 | 王建新 | Kumquat fruit vinegar and kumquat fruit vinegar beverage production technology |
| CN106173768A (en) * | 2016-08-23 | 2016-12-07 | 施安乐 | A kind of fermented type ponkan gold bead composite beverage and preparation technology thereof |
| CN106465816A (en) * | 2015-08-13 | 2017-03-01 | 烟台查理斯堡酒业有限公司 | The production technology of fruit vinegar beverage |
| CN107058038A (en) * | 2017-04-01 | 2017-08-18 | 黄恩坡 | A kind of manufacture craft of konjaku orange vinegar |
| CN107960569A (en) * | 2017-11-23 | 2018-04-27 | 桂林国农生态农业有限公司 | A kind of preparation method of Ponkan fruit vinegar beverage |
| CN108456618A (en) * | 2018-07-03 | 2018-08-28 | 谢善武 | A kind of shaddock vinegar and preparation method thereof |
| CN110250375A (en) * | 2019-07-26 | 2019-09-20 | 中南林业科技大学 | A kind of preparation method of Stauntonia latifolia fruit vinegar beverage |
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| CN102757884B (en) * | 2012-08-09 | 2014-05-28 | 唐江 | Method for producing lemon vinegar |
| CN102757884A (en) * | 2012-08-09 | 2012-10-31 | 唐江 | Method for producing lemon vinegar |
| CN103421670A (en) * | 2012-10-10 | 2013-12-04 | 江门市新会区光华生物科技有限公司 | Manufacturing method for Xinhui citrus reticulata nutritious vinegar |
| CN103300439A (en) * | 2013-06-04 | 2013-09-18 | 华南理工大学 | All-shaddock fermentation drink and production method thereof |
| CN103535810B (en) * | 2013-10-11 | 2014-12-24 | 乐都县兴农农产品购销有限责任公司 | Soft pear fruit vinegar beverage and production method thereof |
| CN103535810A (en) * | 2013-10-11 | 2014-01-29 | 乐都县兴农农产品购销有限责任公司 | Soft pear fruit vinegar beverage and production method thereof |
| CN103989224A (en) * | 2014-05-09 | 2014-08-20 | 王建新 | Kumquat fruit vinegar and kumquat fruit vinegar beverage production technology |
| CN103989224B (en) * | 2014-05-09 | 2015-08-26 | 王建新 | Gold hesperidium aurantium vinegar and golden hesperidium aurantium vinegar beverage production technology |
| CN106465816A (en) * | 2015-08-13 | 2017-03-01 | 烟台查理斯堡酒业有限公司 | The production technology of fruit vinegar beverage |
| CN106173768A (en) * | 2016-08-23 | 2016-12-07 | 施安乐 | A kind of fermented type ponkan gold bead composite beverage and preparation technology thereof |
| CN107058038A (en) * | 2017-04-01 | 2017-08-18 | 黄恩坡 | A kind of manufacture craft of konjaku orange vinegar |
| CN107960569A (en) * | 2017-11-23 | 2018-04-27 | 桂林国农生态农业有限公司 | A kind of preparation method of Ponkan fruit vinegar beverage |
| CN108456618A (en) * | 2018-07-03 | 2018-08-28 | 谢善武 | A kind of shaddock vinegar and preparation method thereof |
| CN110250375A (en) * | 2019-07-26 | 2019-09-20 | 中南林业科技大学 | A kind of preparation method of Stauntonia latifolia fruit vinegar beverage |
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Application publication date: 20111221 |