CN102888332B - Preparation method of red date vinegar - Google Patents

Abstract

The invention relates to a preparation method of red date vinegar. The preparation method is characterized by comprising the specific steps as follows: a, preparing red date juice; b, fermenting fruit wine; c, fermenting fruit vinegar; and d, clearing and filtering. According to the preparation method, the red dates are used as raw materials to produce the red date vinegar and the advantage that the red dates are high in sugar content (monosaccharide and oligosaccharide) and free of saccharification process during the fermentation can be fully utilized, so that the fruit vinegar which is rich in nutrition and high in acetic acid content can be produced; and through the processing of the red date vinegar, the utilization rate of the red dates is enlarged and the commodity value thereof is improved.

Description

A kind of preparation method of red date vinegar

Technical field

The present invention relates to nutrient health-care beverage field, especially a kind of preparation method of red date vinegar.

Background technology

Red date has another name called date, is good natural health nourishing food.Just be listed in since ancient times one of " five fruits " (peach, Lee, plum, apricot, jujube), with a long history.Date have the good reputation of " natural complex ball ".Red date is rich in nutrition, and dried jujube sugar degree up to 60%, is that other fruit is incomparable.The product major part is the extra dry red wine jujube, and next has the series product such as fresh-keeping jujube, candied date, leisure jujube food, concentrated jujube juice, jujube paste, jujube vinegar, jujube wine, jujube beverage.With regard to jujube vinegar, its complete processing mostly is greatly one time fermentation, and its defective shows as significantly: raw material availability is low, and fermentation time is long, and is wayward, mouthfeel bitterness etc.

Summary of the invention

The object of the invention is to avoid the deficiencies in the prior art, a kind of preparation method of red date vinegar is provided, the method adopts Secondary Fermentation, and acetic acid content is high, and having supplements the nutrients has the function of health care concurrently.

For achieving the above object, the technical scheme that the present invention takes is: a kind of preparation method of red date vinegar is characterized in that: concrete steps are as follows:

A, preparation jujube juice: after first the cleaning up red dates of selecting being drained, be baked to little Jiao shinny on baking machine, put into steeping tank, add 50-60 ℃ of hot-water soak 1-2h, after the red date suction is restored, clean up, put into steam cooker, in expecting that the ratio of quality than 1:4 adds the pure water of boiling to carry out boiling, stir simultaneously, treat that fructus corni breaks, pulp is soft rotten, boiling is complete, carry out again separating and filtering, get jujube juice;

B, fermentation fruit wine: jujube juice is pumped into regulate sugar in material-compound tank, making its sugar content is 13%-15%, and regulating jujube juice pH value with citric acid is 4-4.5, jujube juice is heated to more than 80 ℃, stir simultaneously, insulation 0.5-1h is cooled to 35-45 ℃ after the sterilization that carries out disinfection, stop stirring, pump in fruit wine fermentation tank, open and stir, when feed temperature is 35 ± 1 ℃, 10% access active dry yeast by feed liquid ferments, and gets the fruit wine mash;

C, fermentation fruit vinegar: the fruit wine mash is squeezed into the acetic fermentation tower, and good liquid acetic bacterial classification carries out liquid state fermentation to access activation by 10% of fruit wine mash;

D, clarification filtration: the jujube vinegar that will ferment is squeezed in hold-up vessel, heating 2 min under 95 ℃, cooling after, use diatomite filtration, acidity is adjusted to 3.5%-5%, sterilization is packed.

Described step a prepares the separating and filtering in jujube juice, adopts separating centrifuge to separate, and removes the red date body refuse, collects jujube juice, and jujube juice is heated to 60-70 ℃, pumps into plate-and-frame filter press and filters, and obtains clarifying bright jujube juice.

Fermentation concrete grammar in described step b fermentation fruit wine is as follows:

(1) the fermentation initial stage is three days, starts stirring every day, stirs 10-30min, makes fermentation

The temperature of mash remains on 30-40 ℃;

(2) ferment middle is two days, the fermentation animated period, and the temperature of fermentor tank is not higher than 40 ℃;

(3) the fermentation later stage, the temperature of fermentor tank is during lower than 20 ℃, and fermentation is completed, and the fermentation period of fruit wine is controlled to be 7-9 days.

Liquid state fermentation in described step c fermentation fruit vinegar, temperature is controlled at 28 ℃-38 ℃, and fermentation time is 82-86h.

The activation method of described liquid acetic bacterial classification is: use the acetic bacteria slant strains, first access to shaking table cultivation 24 h in little triangular flask, its substratum is the acetic bacteria nutrient solution, and then be linked into large triangular flask, cultivate 24 h with shaking table, the substratum that large triangular flask is cultivated is the clarifying jujube juice of soluble solid content 2%, ethanol content 3%, shaking speed 200 r/min.Described pure water is prepared from through quartz sand filtration post, charcoal absorption, the softening tower of positively charged ion, accurate filter and reverse osmosis membrane.

The invention has the beneficial effects as follows:

1, take red date as the raw material production red date fruit vinegar, can take full advantage of the high sugar degree of red date (great majority are all monose and oligose), do not need the advantage of Mashing process during fermentation, can produce the fruit vinegar nutritious, that acetic acid content is high.

2, adopt Secondary Fermentation, technique is easily controlled, and mouthfeel is good.

3, the processing of red date vinegar has enlarged the utilization ratio of red date, has improved its commodity value.

4, red date vinegar is a kind of pure natural beverage, can supplement the nutrients and have the function of health care concurrently, be rich in the trace elements such as the useful vitamin A of pair HUMAN HEALTH, B1, B2, C, E and more than ten kind of organic acid and calcium, phosphorus, iron, potassium, zinc, can effectively promote human calcium's absorption, applicable crowd is wide.

Embodiment

Below principle of the present invention and feature are described, example only be used for to be explained the present invention, is not be used to limiting scope of the present invention.

Embodiment 1, a kind of preparation method of red date vinegar, and concrete steps are as follows:

A, preparation jujube juice: after first the cleaning up red dates of selecting being drained, be baked to little Jiao shinny on baking machine, put into steeping tank, add 50-60 ℃ of hot-water soak 1-2h, after the red date suction is restored, clean up, put into steam cooker, in expecting that the ratio of quality than 1:4 adds the pure water of boiling to carry out boiling, stir simultaneously, treat that fructus corni breaks, pulp is soft rotten, boiling is complete, carry out again separating and filtering, get jujube juice; Described pure water is prepared from through quartz sand filtration post, charcoal absorption, the softening tower of positively charged ion, accurate filter and reverse osmosis membrane.

B, fermentation fruit wine: jujube juice is pumped into regulate sugar in material-compound tank, making its sugar content is 13%-15%, and regulating jujube juice pH value with citric acid is 4-4.5, jujube juice is heated to more than 80 ℃, stir simultaneously, insulation 0.5-1h is cooled to 35-45 ℃ after the sterilization that carries out disinfection, stop stirring, pump in fruit wine fermentation tank, open and stir, when feed temperature is 35 ± 1 ℃, 10% access active dry yeast by feed liquid ferments, and gets the fruit wine mash;

C, fermentation fruit vinegar: the fruit wine mash is squeezed into the acetic fermentation tower, and good liquid acetic bacterial classification carries out liquid state fermentation to access activation by 10% of fruit wine mash;

D, clarification filtration: the jujube vinegar that will ferment is squeezed in hold-up vessel, heating 2 min under 95 ℃, cooling after, use diatomite filtration, acidity is adjusted to 3.5%-5%, sterilization is packed.

Described step a prepares the separating and filtering in jujube juice, adopts separating centrifuge to separate, and removes the red date body refuse, collects jujube juice, and jujube juice is heated to 60-70 ℃, pumps into plate-and-frame filter press and filters, and obtains clarifying bright jujube juice.

Fermentation concrete grammar in described step b fermentation fruit wine is as follows:

(1) the fermentation initial stage is three days, starts stirring every day, stirs 10-30min, makes fermentation

The temperature of mash remains on 30-40 ℃;

(2) ferment middle is two days, the fermentation animated period, and the temperature of fermentor tank is not higher than 40 ℃;

(3) the fermentation later stage, the temperature of fermentor tank is during lower than 20 ℃, and fermentation is completed, and the fermentation period of fruit wine is controlled to be 7-9 days.

Liquid state fermentation in described step c fermentation fruit vinegar, temperature is controlled at 28 ℃-38 ℃, and fermentation time is 82-86h.

The activation method of described liquid acetic bacterial classification is: use the acetic bacteria slant strains, first access to shaking table cultivation 24 h in little triangular flask, its substratum is the acetic bacteria nutrient solution, and then be linked into large triangular flask, cultivate 24 h with shaking table, the substratum that large triangular flask is cultivated is the clarifying jujube juice of soluble solid content 2%, ethanol content 3%, shaking speed 200 r/min.

The above is only preferred embodiment of the present invention, not in order to limiting the present invention, all any modifications of doing within the spirit and principles in the present invention, is equal to replacement, improvement etc., within all should being included in protection scope of the present invention.

Claims (1)

1. the preparation method of a red date vinegar, it is characterized in that: concrete steps are as follows:

a, preparation jujube juice: after first the cleaning up red dates of selecting being drained, be baked to little Jiao shinny on baking machine, put into steeping tank, add 50-60 ℃ of hot-water soak 1-2h, after the red date suction is restored, clean up, put into steam cooker, in expecting that the ratio of quality than 1:4 adds the pure water of boiling to carry out boiling, stir simultaneously, treat that fructus corni breaks, pulp is soft rotten, boiling is complete, carry out again separating and filtering, adopt separating centrifuge to separate, remove the red date body refuse, collect jujube juice, jujube juice is heated to 60-70 ℃, pumping into plate-and-frame filter press filters, obtain clarifying bright jujube juice, described pure water is prepared from through quartz sand filtration post, charcoal absorption, the softening tower of positively charged ion, accurate filter and reverse osmosis membrane,

B, fermentation fruit wine: jujube juice is pumped into regulate sugar in material-compound tank, making its sugar content is 13%-15%, and regulating jujube juice pH value with citric acid is 4-4.5, jujube juice is heated to more than 80 ℃, stir simultaneously, insulation 0.5-1h is cooled to 35-45 ℃ after the sterilization that carries out disinfection, stop stirring, pump in fruit wine fermentation tank, open and stir, when feed temperature is 35 ± 1 ℃, 10% access active dry yeast by feed liquid ferments, and gets the fruit wine mash;

C, fermentation fruit vinegar: the fruit wine mash is squeezed into the acetic fermentation tower, and good liquid acetic bacterial classification carries out liquid state fermentation to access activation by 10% of fruit wine mash, and temperature is controlled at 28 ℃-38 ℃, and fermentation time is 82-86h;

D, clarification filtration: the jujube vinegar that will ferment is squeezed in hold-up vessel, heating 2 min under 95 ℃, cooling after, use diatomite filtration, acidity is adjusted to 3.5%-5%, sterilization is packed;

Fermentation concrete grammar in described step b fermentation fruit wine is as follows:

(1) the fermentation initial stage is three days, starts stirring every day, stirs 10-30min, makes the temperature of fermentation liquid remain on 30-40 ℃;

(2) ferment middle is two days, the fermentation animated period, and the temperature of fermentor tank is not higher than 40 ℃;

(3) the fermentation later stage, the temperature of fermentor tank is during lower than 20 ℃, and fermentation is completed, and the fermentation period of fruit wine is controlled to be 7-9 days;

The activation method of described liquid acetic bacterial classification is: use the acetic bacteria slant strains, first access to shaking table cultivation 24 h in little triangular flask, its substratum is the acetic bacteria nutrient solution, and then be linked into large triangular flask, cultivate 24 h with shaking table, the substratum that large triangular flask is cultivated is the clarifying jujube juice of soluble solid content 2%, ethanol content 3%, shaking speed 200 r/min.