CN102669780A - Technique for fermentation production of fruit vinegar beverage by utilizing orange peel residue - Google Patents
Technique for fermentation production of fruit vinegar beverage by utilizing orange peel residue Download PDFInfo
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Abstract
The invention relates to a technique for fermentation production of fruit vinegar basic solution and fruit vinegar beverage thereof by utilizing orange peel residue. The technique comprises the following steps of crushing raw materials, carrying out enzymolysis, regulating sugar degree, and carrying out alcohol fermentation and acetic fermentation, wherein the enzymolysis step is specifically as follows: adding composite enzyme with mass percentage of 0.01-0.1% to the crushed orange peel residue, and carrying out enzymolysis at 20-35 DEG C for 2-4h, and the composite enzyme consists of French raman pectinase and Hesibi cellulose based on the mass ratio of 5:1. Through the orange fruit vinegar basic solution and production technique of fruit vinegar beverage, disclosed by the invention, the production cost is low, the production efficiency is high, the transformation rate of the orange peel residue is high, about 6 tons of orange fruit vinegar basic solution can be produced by taking 1 ton of crushed orange peel residue as a raw material, and the content of acetic acid is as high as 4.88%; and simultaneously, the produced fruit vinegar beverage is a novel beverage integrating functions of nutrition, health protection, food therapy and the like, and the shelf life of the fruit vinegar beverage is as long as 12 months at normal temperature.
Description
Technical field
The present invention relates to a kind of production technology of orange fruit vinegar, particularly utilize the technology of citrus peel residue fermenting and producing fruit vinegar beverage.
Background technology
Citrus peel residue contains sugar, organic acid, several amino acids, mineral matter and abundant nutritional labelings such as water soluble vitamin, is the good raw material of producing organe fruit vinegar drink.The sour that organe fruit vinegar drink is utilize that the modern biotechnology brew forms a kind of nutritious, local flavor is good, it has the alimentary health-care function of oranges and tangerines and vinegar concurrently, is that functions such as collection nutrition, health care, dietotherapy are the novel drink of one.Scientific research is found; Organe fruit vinegar drink has multiple function; Like relieving fatigue, eliminate myalgia, bring high blood pressure down, decompose cholesterolemia, the generation of prevention of arterial sclerosis and cardiovascular disease, improve a poor appetite, promote effects such as digestion, protection skin, also have the alimentary health-care function of oranges and tangerines simultaneously concurrently.Compare with traditional vinegar, the tartaric acid that contains in the oranges and tangerines is non-VFA, and local flavor is good; Tartaric acid gets in the vinegar, changed the ratio of fixed acid and volatile acid (mainly being acetic acid) in the vinegar, and the stimulation tart flavour of vinegar is weakened; It is soft that tart flavour becomes, and improved the mouthfeel quality of vinegar; Simultaneously the fragrance ingredient of oranges and tangerines dissolves in the vinegar, makes vinegar have the fragrance of fruit, has improved the quality of vinegar.
At present, the production of orange fruit vinegar is raw material with the orange juice mainly, goes out orange fruit vinegar through fermenting and producing, further is re-dubbed fruit vinegar beverage again, and production cost is higher.At present, directly utilize citrus peel residue produce fruit vinegar then seldom.China is as oranges and tangerines big country, and for a long time, citrus peel residue never has good use.Along with the raising of expanding economy and living standards of the people, utilize the abundant oranges and tangerines natural resources of China, carry out the comprehensive utilization of citrus peel residue; Not only can promote expanding economy; The protection environment has also promoted the raising of agriculture benefit, realizes the sustainable development of agricultural, resource, environment.
Summary of the invention
The object of the invention is to provide a kind of technology of utilizing citrus peel residue fermenting and producing fruit vinegar, and this production technology cost is low, and the organe fruit vinegar drink that adopts this technology to make is nutritious, local flavor is excellent, mouthfeel is good.
The objective of the invention is to realize through following technical scheme:
A kind of technology of citrus peel residue fermenting and producing fruit vinegar stoste; Comprise raw material pulverizing, enzymolysis, pol adjustment, alcoholic fermentation, acetic fermentation step; It is characterized in that: said enzymolysis step is to add 0.01%～0.1% (by percentage to the quality) complex enzyme in the citrus peel residue after pulverizing; At 20 ℃～35 ℃ following insulation enzymolysis 2～4 hours, said complex enzyme is that the French Raman pectase jade of the He family cellulase of 5:1 is formed by mass ratio.Used pectase and cellulase are the commercial goods.
Preferably; Above-mentioned enzymolysis step is to add 0.06%～0.08% (by percentage to the quality) complex enzyme in the citrus peel residue after pulverizing; At 27 ℃～32 ℃ following insulation enzymolysis 2～4 hours, said complex enzyme is that the French Raman pectase jade of the He family cellulase of 5:1 is formed by mass ratio.
Further, above-mentioned pol adjustment specifically is to add commercially available sucrose adjustment pol in the citrus peel residue system behind enzymolysis, makes alcoholic strength reach 4.0%-6.0% (in concentration of volume percent); Add and analyze pure sulfurous acid, in said citrus peel residue system, reach the addition of 80-120mg/L with content of sulfur dioxide.
Further, above-mentioned alcoholic fermentation is to adopt the active dry yeast fermentation, through actication of culture, seeding tank enlarged culture, by the inoculation of 8.0%-15.0% (in percent by volume) inoculum concentration, between 20 ℃-35 ℃, carries out alcoholic fermentation, fermentation time 3-7 days; What said active dry yeast adopted is the AWRI-R2 yeast, and this barms is the commodity bacterial classification that French Lallemand USA Inc. produces, and is the commercially available prod.
Further; Above-mentioned acetic fermentation is to adopt acetic fermentation bacterial classification (AS1.41); Through test tube, triangular flask, three grades of enlarged culture of seeding tank, in the citrus peel residue system after the access alcoholic fermentation, inoculum concentration 8.0%-15.0% (in volume percent content); Between 20 ℃-35 ℃, carry out acetic fermentation, fermentation time 3-6 days;
The technology of above-mentioned citrus peel residue fermenting and producing fruit vinegar stoste, the citrus peel residue conversion ratio is high, and the citrus peel residue raw material of 1 ton of pulverizing can be produced about 6 tons orange fruit vinegar stoste and acetic acid content up to 4.88% (in mass percentage concentration).
A kind of technology of utilizing citrus peel residue fermenting and producing fruit vinegar beverage, carry out according to the following steps:
1) material choice: select fresh, do not have and to go mouldy, not have and rot, squeeze the juice afterwards that citrus peel residue is a raw material;
2) pulverize: 2 multiple proportions examples by citrus peel residue weight add water, pulverizing, make pulverizing back skin slag thin as far as possible, are beneficial to enzymolysis process;
3) enzymolysis: add 0.06%-0.08% (by percentage to the quality) complex enzyme in the citrus peel residue after the pulverizing, at 27 ℃-32 ℃ following insulation enzymolysis 2.5-3 hours, said complex enzyme is that the French Raman pectase jade of the He family cellulase of 5:1 is formed by mass ratio;
4) pol adjustment: add sugar adjustment pol in the citrus peel residue system behind above-mentioned enzymolysis, make alcoholic strength reach 4.0%-6.0% (in concentration of volume percent); Adding and analyze pure sulfurous acid, is the addition of 92-103mg/L with content of sulfur dioxide in said citrus peel residue system, and pH is at 3.5-5.0;
5) alcoholic fermentation: adopt active dry yeast AWRI-R2 fermentation,,, between 30 ℃-35 ℃, carry out alcoholic fermentation, fermentation time 4-5 days by the inoculation of 9.0%-11.0% (in percent by volume) inoculum concentration through actication of culture, seeding tank enlarged culture;
6) acetic fermentation: adopt acetic fermentation bacterial classification (AS1.41); Through test tube, triangular flask, three grades of enlarged culture of seeding tank; In the citrus peel residue system after the access alcoholic fermentation, inoculum concentration 11.0%-13.0% (in percent by volume) carries out acetic fermentation between 22 ℃-26 ℃; Fermentation time 5-6 days, fermentation back pH value about 4.0;
7) filter: diatomite filter filters;
8) sterilization: pasteurize 30 minutes, store;
9) ageing: the normal temperature ageing obtains fruit vinegar stoste more than 2 months;
10) allotment: the above-mentioned orange fruit vinegar stoste of 5.0-10.0%, sucrose 2.0-6.0%, the water mixing of HFCS 4.0-10.0%, burnt sugar coloring 0.006% and surplus obtains fruit vinegar beverage, in the quality percentage composition;
Carry out filtration sterilization, can, check, be packaged to be the fruit vinegar beverage product with hollow-fibre membrane at last.
In order further to improve gained fruit vinegar beverage local flavor and the shelf-life that prolongs beverage products, in above-mentioned allocation process, also add orange flavor, lemon extract and potassium sorbate; Said fruit vinegar beverage constituent is preferably: said orange fruit vinegar stoste accounts for the water of 5.0-10.0%, sucrose 2.0-6.0%, HFCS 4.0-10.0%, burnt sugar coloring 0.006%, orange flavor and lemon extract 0.01%-0.02%, potassium sorbate 0.02% and surplus, in the quality percentage composition.
The present invention has following beneficial effect:
Production technology of the present invention directly utilizes citrus peel residue to carry out fermenting and producing fruit vinegar stoste and fruit vinegar beverage, has promoted the recycle of citrus peel residue living resources, has improved the added value of oranges and tangerines industries.Because citrus peel residue contains rich nutrient substances, be easy to microorganism and utilize, putrid and deteriorated very soon, form unpleasant stink, contaminated air and water and soil, the present invention adopts it to produce fruit vinegar beverage and has eliminated the pollution to environment.The utilization again of citrus peel residue has formed new industry, has created new profit, promotes reemployment.Production technology of the present invention has been created good economy, environment and social benefit.
The production technology of orange fruit vinegar stoste of the present invention and fruit vinegar beverage; Its production cost is low, production efficiency is high, the citrus peel residue conversion ratio is high, and the citrus peel residue raw material of 1 ton of pulverizing can be produced about 6 tons orange fruit vinegar stoste and acetic acid content up to 4.88% (in mass percentage concentration); The fruit vinegar beverage of producing simultaneously has the alimentary health-care function of oranges and tangerines and vinegar concurrently; It has kept the physiologically active of multiple compositions such as flavonoids, multiple natural colouring matter, aurantiamarin in the oranges and tangerines; Commodity sensory properties such as color are excellent; Be that functions such as collection nutrition, health care, dietotherapy are the novel drink of one, and this fruit vinegar beverage the shelf-life reaches 12 months and never degenerates at normal temperatures.
The specific embodiment
Through instance the present invention is specifically described below.Be necessary to be pointed out that at this; Following instance only is used for the present invention is further specified; Can not be interpreted as the restriction to protection domain of the present invention, the person skilled in the art in this field can make some nonessential improvement and adjustment to the present invention according to the foregoing invention content.
Embodiment 1
A kind of technology of citrus peel residue fermenting and producing fruit vinegar stoste, carry out according to the following steps:
1) material choice: select fresh, do not have and to go mouldy, not have and rot, squeeze the juice afterwards that citrus peel residue is a raw material;
2) pulverize: 2 multiple proportions examples by citrus peel residue weight add water, pulverizing, make pulverizing back skin slag thin as far as possible, are beneficial to enzymolysis process;
3) enzymolysis: add 0.06%-0.08% (by percentage to the quality) complex enzyme in the citrus peel residue after the pulverizing, at 27 ℃-32 ℃ following insulation enzymolysis 2.5-3 hours, said complex enzyme is that the French Raman pectase jade of the He family cellulase of 5:1 is formed by mass ratio;
4) pol adjustment: add sugar adjustment pol in the citrus peel residue system behind above-mentioned enzymolysis, make alcoholic strength reach 4.0%-6.0% (in concentration of volume percent); Adding and analyze pure sulfurous acid, is the addition of 92-103mg/L with content of sulfur dioxide in said citrus peel residue system, and pH is at 3.5-5.0;
5) alcoholic fermentation: adopt active dry yeast AWRI-R2 fermentation,,, between 30 ℃-35 ℃, carry out alcoholic fermentation, fermentation time 4-5 days by the inoculation of 9.0%-11.0% (in percent by volume) inoculum concentration through actication of culture, seeding tank enlarged culture;
6) acetic fermentation: adopt acetic fermentation bacterial classification (AS1.41); Through test tube, triangular flask, three grades of enlarged culture of seeding tank; In the citrus peel residue system after the access alcoholic fermentation, inoculum concentration 11.0%-13.0% (in percent by volume) carries out acetic fermentation between 22 ℃-26 ℃; Fermentation time 5-6 days, fermentation back pH value about 4.0;
7) filter: diatomite filter filters;
8) sterilization: pasteurize 30 minutes, store;
9) ageing: the normal temperature ageing obtains fruit vinegar stoste more than 2 months.
Above production technology, cost is low, production efficiency is high, the citrus peel residue conversion ratio is high, and the citrus peel residue raw material of 1 ton of pulverizing can be produced orange fruit vinegar stoste and the acetic acid content of 6.0-6.2 ton up to 4.5-4.88% (in mass percentage concentration).
Embodiment 2-5: reach technological parameter according to the following steps and carry out, all the other are with embodiment 1.
The production technology of above-mentioned fruit vinegar stoste, cost is low, production efficiency is high, the citrus peel residue conversion ratio is high, and the citrus peel residue raw material of 1 ton of pulverizing can be produced orange fruit vinegar stoste and the acetic acid content of 5.8-6.3 ton up to 4.0-4.67% (in mass percentage concentration).
Embodiment 6
A kind of technology of utilizing citrus peel residue fermenting and producing fruit vinegar beverage, carry out according to the following steps:
1) material choice: selecting 1 ton of citrus peel residue fresh, that nothing is gone mouldy, do not had after rotting, squeezing the juice is raw material;
2) pulverize: 2 multiple proportions examples by citrus peel residue weight add water, pulverizing;
3) enzymolysis: add 0.06%-0.08% complex enzyme, by percentage to the quality in the citrus peel residue after the pulverizing, at 27 ℃-32 ℃ insulation enzymolysis 2.5-3 hours down, said complex enzyme is that the French Raman pectase jade of the He family cellulase of 5:1 is formed by mass ratio;
4) pol adjustment: add sugar adjustment pol in the citrus peel residue system behind said enzymolysis, make alcoholic strength reach 4.0%-6.0%, in concentration of volume percent; Adding and analyze pure sulfurous acid, is the addition of 92-103mg/L with content of sulfur dioxide in said citrus peel residue system, and pH is at 3.5-5.0;
5) alcoholic fermentation: adopt active dry yeast AWRI-R2 fermentation,,, between 30 ℃-35 ℃, carry out alcoholic fermentation, fermentation time 4-5 days by 9.0%-11.0%, in the inoculum concentration inoculation of percent by volume through actication of culture, seeding tank enlarged culture;
6) acetic fermentation: adopt acetic fermentation bacterial classification AS1.41; Through test tube, triangular flask, three grades of enlarged culture of seeding tank; In the citrus peel residue system after the access alcoholic fermentation; Inoculum concentration 11.0%-13.0%, in percent by volume, between 22 ℃-26 ℃, carry out acetic fermentation, fermentation time 5-6 days;
7) filter: diatomite filter filters;
8) sterilization: pasteurize 30 minutes, store;
9) ageing: the normal temperature ageing obtains 6.0-6.2 ton fruit vinegar stoste more than 2 months, acetic acid content reaches 4.5-4.88%;
10) allocate: above-mentioned orange fruit vinegar stoste 5.0-10.0%, sucrose 2.0-6.0%, HFCS 4.0-10.0%, burnt sugar coloring 0.006%, orange flavor are mixed obtaining organe fruit vinegar drink with the water of lemon extract 0.01%-0.02%, potassium sorbate 0.02% and surplus, all in the quality percentage composition;
11) degerming, can: adopt hollow-fibre membrane with the above-mentioned organe fruit vinegar drink product filtration sterilization that obtains, can then;
12) check, packing: product is carried out physical and chemical index and sanitary index check, and qualified products are packed.
Embodiment 7
The organe fruit vinegar drink that embodiment 6 is made carries out following quality testing:
1, organoleptic indicator:
2, physical and chemical index:
3, sanitary index:
| Project | Index |
| Total plate count | ≤100 |
| Escherichia coli | ≤3 |
4, the shelf-life: the shelf-life reaches 12 months and never degenerates the fruit vinegar beverage of being produced at normal temperatures.
It is thus clear that, the production technology of orange fruit vinegar stoste of the present invention and fruit vinegar beverage, its production cost is low, production efficiency is high, the citrus peel residue conversion ratio high; The fruit vinegar beverage of producing simultaneously has the alimentary health-care function of oranges and tangerines and vinegar concurrently; It has kept the physiologically active of multiple compositions such as flavonoids, multiple natural colouring matter, aurantiamarin in the oranges and tangerines; Commodity sensory properties such as color are excellent, are that functions such as collection nutrition, health care, dietotherapy are the novel drink of one.
Claims (8)
1. the technology of a citrus peel residue fermenting and producing fruit vinegar stoste; Comprise raw material pulverizing, enzymolysis, pol adjustment, alcoholic fermentation, acetic fermentation step; It is characterized in that: said enzymolysis step is to add 0.01%～0.1% complex enzyme, by percentage to the quality in the citrus peel residue after pulverizing; At 20 ℃～35 ℃ following insulation enzymolysis 2～4 hours, said complex enzyme is that the French Raman pectase jade of the He family cellulase of 5:1 is formed by mass ratio.
2. technology as claimed in claim 1; It is characterized in that: said enzymolysis step is to add 0.06%～0.08% complex enzyme, by percentage to the quality in the citrus peel residue after pulverizing; At 27 ℃～32 ℃ following insulation enzymolysis 2～4 hours, said complex enzyme is that the French Raman pectase jade of the He family cellulase of 5:1 is formed by mass ratio.
3. according to claim 1 or claim 2 technology, it is characterized in that: said pol adjustment specifically is to add sugar adjustment pol in the citrus peel residue system behind enzymolysis, make alcoholic strength reach 4.0%-6.0%, in concentration of volume percent; Add and analyze pure sulfurous acid, in said citrus peel residue system, reach the addition of 80-120mg/L with content of sulfur dioxide.
4. like claim 1,2 or 3 described technologies; It is characterized in that: said alcoholic fermentation is to adopt the fermentation of active A WRI-R2 yeast juice; By the inoculation of 8.0%-15.0% inoculum concentration, in percent by volume, between 20 ℃-35 ℃, carry out alcoholic fermentation, fermentation time 3-7 days.
5. according to claim 1 or claim 2 technology; It is characterized in that: said acetic fermentation is to adopt acetic fermentation liquid bacterial classification AS1.41; Insert in the citrus peel residue system after the said alcoholic fermentation; Inoculum concentration is 8.0%-15.0%, in percent by volume, between 20 ℃-35 ℃, carry out acetic fermentation, fermentation time 3-6 days.
6. technology as claimed in claim 4; It is characterized in that: said acetic fermentation is to adopt acetic fermentation liquid bacterial classification AS1.41; Insert in the citrus peel residue system after the said alcoholic fermentation; Inoculum concentration is 8.0%-15.0%, in percent by volume, between 20 ℃-35 ℃, carry out acetic fermentation, fermentation time 3-6 days.
7. technology of utilizing citrus peel residue fermenting and producing fruit vinegar beverage, carry out according to the following steps:
1) material choice: select fresh, do not have and to go mouldy, not have and rot, squeeze the juice afterwards that citrus peel residue is a raw material;
2) pulverize: 2 multiple proportions examples by citrus peel residue weight add water, pulverizing;
3) enzymolysis: add 0.06%-0.08% complex enzyme, by percentage to the quality in the citrus peel residue after the pulverizing, at 27 ℃-32 ℃ insulation enzymolysis 2.5-3 hours down, said complex enzyme is that the French Raman pectase jade of the He family cellulase of 5:1 is formed by mass ratio;
4) pol adjustment: add sugar adjustment pol in the citrus peel residue system behind said enzymolysis, make alcoholic strength reach 4.0%-6.0%, in concentration of volume percent; Adding and analyze pure sulfurous acid, is the addition of 92-103mg/L with content of sulfur dioxide in said citrus peel residue system, and pH is at 3.5-5.0;
5) alcoholic fermentation: adopt active dry yeast AWRI-R2 fermentation,,, between 30 ℃-35 ℃, carry out alcoholic fermentation, fermentation time 4-5 days by 9.0%-11.0%, in the inoculum concentration inoculation of percent by volume through actication of culture, seeding tank enlarged culture;
6) acetic fermentation: adopt acetic fermentation bacterial classification AS1.41; Through test tube, triangular flask, three grades of enlarged culture of seeding tank; In the citrus peel residue system after the access alcoholic fermentation; Inoculum concentration 11.0%-13.0%, in percent by volume, between 22 ℃-26 ℃, carry out acetic fermentation, fermentation time 5-6 days;
7) filter: diatomite filter filters;
8) sterilization: pasteurize 30 minutes, store;
9) ageing: the normal temperature ageing obtains fruit vinegar stoste more than 2 months;
10) allotment: the said orange fruit vinegar stoste of 5.0-10.0%, sucrose 2.0-6.0%, the water mixing of HFCS 4.0-10.0%, burnt sugar coloring 0.006% and surplus obtains fruit vinegar beverage, in the quality percentage composition;
Carry out filtration sterilization, can, check, be packaged to be the fruit vinegar beverage product with hollow-fibre membrane at last.
8. the technology of production fruit vinegar beverage as claimed in claim 7 is characterized in that: also in said allocation process, also add orange flavor, lemon extract and potassium sorbate; Said fruit vinegar beverage constituent is: said orange fruit vinegar stoste accounts for the water of 5.0-10.0%, sucrose 2.0-6.0%, HFCS 4.0-10.0%, burnt sugar coloring 0.006%, orange flavor and lemon extract 0.01%-0.02%, potassium sorbate 0.02% and surplus, in the quality percentage composition.
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