CN102286355A

CN102286355A - Preparation method of papermulberry fruit vinegar

Info

Publication number: CN102286355A
Application number: CN 201110168107
Authority: CN
Inventors: 周文美; 徐子婷
Original assignee: Guizhou University
Current assignee: Guizhou University
Priority date: 2011-06-22
Filing date: 2011-06-22
Publication date: 2011-12-21

Abstract

The invention discloses a preparation method of papermulberry fruit vinegar. The preparation method comprises the following process flows: 1) washing and juicing fresh and ripe papermulberry fruits, filtering by use of a gauze to obtain crude papermulberry fruit juice; 2) adding 160mg/L potassium metabisulfite in the crude juice; 3) adding 0.15g/L gelatin and tannin in the crude juice with potassium metabisulfite, standing and refrigerating overnight, centrifuging for 30 minutes at a speed of 2000r/min; 4) soaking papermulberry fruits in the crude wine, using water to blend the papermulberry fruit crude juice, and adjusting the sugar degree and the alcohol degree; and 5) adding 10% activated acetobacter into the obtained papermulberry fruit juice, placing the mixture in a 34 DEG C thermostatic shaker to perform shaking cultivation for 7 days, and performing clarification and sterilization to obtain the papermulberry fruit vinegar finished product. The method has the advantages of reasonable technology, simple equipment, short production cycle, easiness for automatic control, stable product quality and the like, and is beneficial to the industrial popularization and application.

Description

Paper mulberry peach fruit vinegar making method

Technical field

The present invention relates to a kind of fruit vinegar making method.

Background technology

The paper mulberry peach is that the paper mulberry fruit is a syncarp, sphere, and the about 3cm of diameter, meat, be fructescence 7～September, and the pericarp orange is formed by the increase of tubulose perianth tube, and its sugar content of fruit is 20.62g/100g., and contains more VITAMIN and soluble protein; Contain syrup and chromatoplast in its cell, can eat raw, can make wine again, kidney tonifying is arranged, the effect of the detumescence that strengthens the bone, is good for the stomach.Contain a large amount of nutritive substances in the paper mulberry peach fruit juice, the content of soluble sugar and physiologically active substance flavonoid is higher.Paper mulberry peach Normal juice contains more rich amino acid, and the necessary aminoacids content of human body is more, account for 31.23% of total amino acid, and the total amino acid content of fruit juice is 705.16mg/100mL.The mineral element that also contains A wide selection of colours and designs in the paper mulberry peach Normal juice, needed by human and have the active trace element of valuable pharmacological such as Fe, Mn, Cu, Zn, Mo etc. all contain in fruit.And the haematochrome that is contained in the paper mulberry peach fruit, extracting method is simple, soluble in water and ethanol, in acid and neutral medium, light, heat, sucrose, glucose, starch and most metal ions all had stable properties, can be developed as the additive of food such as beverage, cake, candy, utilization has a extensive future.The paper mulberry peach is a kind of wild fruit resource of worth exploitation in a word.

Fruit vinegar is to be main raw material with fruit, a kind of nutritious, the tart flavour seasonings that local flavor is good that utilize that the modern biotechnology brew forms.It has the nutrient health-care function of fruit and vinegar concurrently, is that functions such as collection nutrition, health care, dietotherapy are the novel drink of one.Fruit vinegar is all better than traditional vinegar on nutrition, local flavor, the mouthfeel, and nutritive ingredients such as the VITAMIN that is rich in of fruit, mineral substance, amino acid are deposited in and make in the vinegar, has improved the fruit vinegar nourishing function greatly.

The brewing method of tradition fruit vinegar is: be raw material with fruit juice, earlier by zymamsis, produce fruit vinegar through acetic fermentation again.Technical process is as follows:

Fruit raw material → excision part → cleaning → fragmentation, squeeze the juice (removing pomace) → thick fruit juice → inoculation yeast → liquid zymamsis → add acetic bacteria → liquid acetic acid fermentation → filtration → sterilization → finished product that rots

Above-mentioned technological process is first by zymamsis, again through acetic fermentation owing to needing, thereby exists the production cycle longer, and the nutritive ingredient in the fruit juice has problems such as loss.

Summary of the invention

The technical problem to be solved in the present invention is, a kind of paper mulberry peach fruit vinegar making method is provided, and longer to overcome the production cycle that prior art exists, the nutritive ingredient in the fruit juice has deficiencies such as more loss.

The present invention is by the following technical solutions: it comprises following technical process: the first, and choose fresh, sophisticated paper mulberry peach and really clean, squeeze the juice, and promptly get paper mulberry peach Normal juice with filtered through gauze; The second, in Normal juice, add the 160mg/L potassium metabisulfite; The 3rd, in adding the paper mulberry peach Normal juice of potassium metabisulfite, add 0.15g/L gelatin and tannin, leave standstill refrigeration and spend the night the centrifugal 30min of 2000r/min; The 4th, with the paper mulberry peach soak former wine, water is allocated paper mulberry peach Normal juice, adjusts pol, wine degree; The 5th, the acetic bacteria that has activated of adding 10% places 34 ℃ of constant temperature shaking table shaking culture 7d in mixing up the paper mulberry peach juice of wine degree and pol, again through promptly getting paper mulberry peach fruit vinegar finished product after clarification, the sterilization.

In " first " flow process, adopt two-layer filtered through gauze.

In " the 4th " flow process, adjust 6～8 ° of pol to 6 °, wine degree, perhaps adjust pol, wine degree according to different demands.

Above-mentioned paper mulberry peach fruit vinegar making method of the present invention is called one-step fermentation.

It is paper mulberry peach and high grade edible spirit to be soaked to separate squeeze the juice into the paper mulberry peach and soak former wine that this method is produced paper mulberry peach fruit vinegar, will insert acetic acid bacteria strain with the paper mulberry peach juice that the paper mulberry peach is soaked after former wine, the water allotment then, and making it metabolism is paper mulberry peach fruit vinegar.This method is compared with traditional technology, owing to do not need the inoculation yeast bacterium to carry out zymamsis, it is reasonable to have technology, and equipment is simple, and the cycle is short, realizes automatization control easily, and advantages such as constant product quality help industrialization promotion and use.And paper mulberry peach fruit juice directly carries out acetic fermentation, can keep the nutritive ingredient in the fruit juice to greatest extent, improves its healthy nutritive value.

Description of drawings

Fig. 1 is a process flow diagram of the present invention.

Embodiment

Embodiments of the invention: the present invention includes following technical process:

1. choose fresh, sophisticated paper mulberry peach and really clean, squeeze the juice, and promptly get paper mulberry peach Normal juice with two-layer filtered through gauze.In Normal juice, add the 160mg/L potassium metabisulfite.

2. high grade edible spirit is 35 ° with the soft water dilution, and paper mulberry peach fruit is 1:1 with the immersion ratio of alcohol, and immersion separated after one week squeezes the juice, and promptly gets the paper mulberry peach and soaks former wine.

3. before carrying out acetic fermentation, need to add earlier 0.15g/L gelatin and tannin in adding the paper mulberry peach Normal juice of potassium metabisulfite, leave standstill refrigeration and spend the night, the centrifugal 30min of 2000r/min promptly gets limpid paper mulberry peach Normal juice.

With the paper mulberry peach soak former wine, water is allocated paper mulberry peach Normal juice, and it is adjusted pol to 6 °, 6～8 ° of wine degree.

5. the acetic bacteria that has activated of adding 10% in mixing up the paper mulberry peach juice of wine degree and pol places 34 ℃ of constant temperature shaking table shaking culture 7d to carry out acetic fermentation, again through promptly getting the paper mulberry peach fruit vinegar of being produced by one-step fermentation after clarification, the sterilization.

Claims

1. paper mulberry peach fruit vinegar making method, it is characterized in that: it comprises following technical process: the first, choose fresh, sophisticated paper mulberry peach and really clean, squeeze the juice, and promptly get paper mulberry peach Normal juice with filtered through gauze; The second, in Normal juice, add the 160mg/L potassium metabisulfite; The 3rd, in adding the paper mulberry peach Normal juice of potassium metabisulfite, add 0.15g/L gelatin and tannin, leave standstill refrigeration and spend the night the centrifugal 30min of 2000r/min; The 4th, with the paper mulberry peach soak former wine, water is allocated paper mulberry peach Normal juice, adjusts pol, wine degree; The 5th, the acetic bacteria that has activated of adding 10% places 34 ℃ of constant temperature shaking table shaking culture 7d in mixing up the paper mulberry peach juice of wine degree and pol, again through promptly getting paper mulberry peach fruit vinegar finished product after clarification, the sterilization.

2. paper mulberry peach fruit vinegar making method according to claim 1 is characterized in that: adopt two-layer filtered through gauze in " first " flow process.

3. paper mulberry peach fruit vinegar making method according to claim 1 is characterized in that: adjust 6～8 ° of pol to 6 °, wine degree in " the 4th " flow process.