CN103351996A

CN103351996A - Production method for wax apple fruit vinegar

Info

Publication number: CN103351996A
Application number: CN2013102927652A
Authority: CN
Inventors: 潘剑峰
Original assignee: Individual
Current assignee: Individual
Priority date: 2013-07-12
Filing date: 2013-07-12
Publication date: 2013-10-16

Abstract

The invention relates to a production method for wax apple fruit vinegar. The production method comprises the following steps: selecting and washing materials; slicing and sterilizing; pulping and enzymatically hydrolyzing; adjusting the acidity; performing alcoholic fermentation; performing acid spraying; sterilizing; filtering; and blending and canning. The fruit vinegar brings specific fresh and sweet taste of wax apple into full play, keeps the food therapy effect of the wax apple, and has the effects of moistening lung, relieving a cough, eliminating phlegm and cooling blood.

Description

A kind of wax-apple fruit vinegar production method

Technical field

The invention belongs to the processing technology of fruit vinegar field, especially a kind of wax-apple fruit vinegar production method.

Background technology

But wax-apple is the good fruit that disease is planted by a kind of Zhiduo County, and nature and flavor are sweet flat, function moistening lung, cough-relieving, eliminating phlegm, cool blood, convergence.Cure mainly the diseases such as xeropulmonary cough, hiccup are more than, bleeding hemorrhoids, pipe abdomen fullness, enteritis and dysentery, diabetes.Grind into powder also with the fruit stone charcoal and can control traumatic hemorrhage, the ulcer of lower limb.Wax-apple also has the tranquillizing by calming the heart dietary function, contains magnesium and calcium in the wax-apple, and the two acting in conjunction can be used to relax one's muscles and be neural, thereby body and mind is loosened, and avoids nervous, impatient irritability, helps sleeping.And the carbohydrate that contains can replenish the glucose that brain consumes, the phenomenons such as tired out, the irritability of alleviating that brain causes because glucose supplies is not enough that body occurs, dizziness, insomnia, night perspire, attention laxes, forgetful, extremely thirsty, thus play the effect of tranquilizing and allaying excitement.[in the prior art, patent of invention 201310055532 " a kind of making method of wax-apple jelly ", a kind of making method of wax-apple jelly is provided, take wax-apple, gelling gum, ultra-fine Rhizoma amorphophalli micropowder, white fungus fine powder as main raw material, produce the health type fruit jelly production that does not contain artificial color, being rich in nutrition nourishing function; 201110170645 " working method of wax-apple and wax-apple extracts " provide and have utilized biological enzymolysis technology to extract from wax-apple, after ultrafiltration, make the technology of wax-apple extract.Use wax-apple rarely to report as raw material deep processing development wax-apple fruit vinegar, also do not have related products to sell on the market.

Summary of the invention

The object of the invention is to overcome the deficiencies in the prior art, propose a kind ofly can keep the sour-sweet mouthfeel of wax-apple and the wax-apple fruit vinegar production method of nutritive ingredient.

Technical solution of the present invention is as follows:

A kind of production method of wax-apple fruit vinegar is characterized in that, described production stage is:

1. select materials and clean: select large a, regular shape, without scar, free from insect pests, ninety percent ripe wax-apple is rinsed the dirt on wax-apple surface well with flowing water.

2. section sterilization: will remove the sheet chankings that end to end wax-apple is cut into thick about 0.5cm with stainless steel knife, chankings is heated to the 95-98 ℃ of enzyme of sterilizing, go out, 20 seconds of heat-up time.

3. the enzymolysis of pulling an oar: with hollander juice is got in the fragmentation of wax-apple chankings, in fruit juice, added subsequently 0.1% polygalacturonase, under 60 ℃, leave standstill 1.5h, carry out enzymolysis to improve crushing juice rate.

4. acidity adjustment: detecting the content of sugar and acid, is 15%-16% with the honey sugar addition, and adjusting acidity with citric acid is 0.4%-0.7%.

5. zymamsis: fruit juice is cooled to 30 ℃, and inoculation yeast 0.1% is carried out zymamsis.Require temperature to maintain between 30-40 ℃, after 4-6 days, zymamsis finishes after alcohol reaches 7%-8%.

6. acetic fermentation: acetic fermentation is adjusted to the 5-8 degree for leaving standstill the surface fermentation method with the fruit juice wine essence, then puts into yeast 0.1% and shakes evenly, keep 30 ℃ and carry out surperficial standing for fermentation, after 2-3 days, liquid level has film to occur, and proves that sour bacterium mycoderm generates, acetic fermentation begins, stir 1-2 time every day at earlier fermentation, ferment middle stirs 3-4 time, and the later stage stirs 1-2 time, fermentation period is 20-25 days, and acidity can reach 6%-7%.

7. drench acid: adopt three cover circulation methods, add water in the 1:1 ratio to sour unstrained spirits every day, soaked 5-6 hour, until sour unstrained spirits residual acid, drenches adding 1%-2% salt after the acid 0.1% once.

8. sterilization: sterilization was carried out in the maintenance more than steam indirect heating to 80 ℃ of living vinegar in 10 minutes.

9. filter: the cooled fruit vinegar of sterilization is stored in the slurry tank, allows it naturally clarify and draws upper strata clarification fruit vinegar.

10. allocate tinning: adjustment acetic acid is 3.5%-5%, add potassium sorbate 0.07%, place aseptic tank temporary deployed fruit vinegar, it is good to use under sterile state through the carton package of sterilization, and the wax-apple fruit vinegar in the box is kept in the ecotopia of air, light and bacterium.

The present invention has compared with prior art kept nutrition and the fresh and sweet and distinctive fragrance of wax-apple substantially, has smooth and clear mouthfeel, and taste is sour-sweet moderate.Particularly having kept the dietotherapy composition of wax-apple, had the effect of moistening lung, cough-relieving, eliminating phlegm, cool blood, is nutritive food useful in modern's the life.

Specific implementation method:

Most preferred embodiment of the present invention is such.

The proportioning of producing the various raw materials of fruit vinegar is (be weight %): wax-apple Normal juice 50, citric acid 0.6, honey 15, salt 1, potassium sorbate 0.07, all the other are pure water.

The production method of a kind of wax-apple fruit vinegar of the present invention is characterized in that, the step of described production method is:

2. section sterilization: will remove the sheet chankings that end to end wax-apple is cut into thick about 0.5cm with stainless steel knife, and be heated to 98 ℃ of enzymes of sterilizing, go out, 20 seconds of heat-up time.

4. acidity adjustment: detecting the content of sugar and acid, is 15% with the honey sugar addition, and it is 0.6% that available citric acid is adjusted acidity.

5. zymamsis: fruit juice is cooled to 30 ℃, and inoculation yeast 0.1% is carried out zymamsis.Require temperature to maintain more than 30 ℃, after 6 days, zymamsis finishes after alcohol reaches 7%.

6. acetic fermentation: acetic fermentation is adjusted to 8 degree for leaving standstill the surface fermentation method with the fruit juice wine essence, then puts into yeast 0.1% and shakes evenly, keep 30 ℃ and carry out surperficial standing for fermentation, after 3 days, liquid level has film to occur, and proves that sour bacterium mycoderm generates, acetic fermentation begins, stir 2 times every day at earlier fermentation, ferment middle stirs 4 times, and the later stage stirs 2 times, fermentation period is 25 days, and acidity can reach 6%.

7. drench acid: adopt three cover circulation methods, add water in the 1:1 ratio to sour unstrained spirits every day, soaked 6 hours, until sour unstrained spirits residual acid, drenches adding 1% salt after the acid 0.1% once.

10. allocate tinning: adjusting acetic acid is 5%, add potassium sorbate 0.07%, place aseptic tank temporary deployed fruit vinegar, it is good to use under sterile state through the carton package of sterilization, and the wax-apple fruit vinegar in the box is kept in the ecotopia of air, light and bacterium.

Wax-apple fruit vinegar beverage of the present invention is a kind of strong food of wax-apple fruital flavor that has.

Claims

1. wax-apple fruit vinegar production method is characterized in that the production method step is:

1. select materials and clean: select large a, regular shape, without scar, free from insect pests, ninety percent ripe wax-apple is rinsed the dirt on wax-apple surface well with flowing water;

2. section sterilization: will remove the sheet chankings that end to end wax-apple is cut into thick about 0.5cm with stainless steel knife, and be heated to 95 ～98 ℃ of sterilizations, the enzyme that goes out, 20 seconds of heat-up time;

3. the enzymolysis of pulling an oar: with hollander juice is got in the fragmentation of wax-apple chankings, in fruit vinegar, added subsequently 0.1% polygalacturonase, under 60 ℃, leave standstill 1.5h, carry out enzymolysis to improve crushing juice rate;

4. acidity adjustment: detecting the content of sugar and acid, is 15% with the honey sugar addition ～16%, it is 0.4% that available citric acid is adjusted acidity ～0.7%;

5. zymamsis: fruit juice is cooled to 30 ℃, and inoculation yeast 0.1% is carried out zymamsis, and temperature maintains 30 ～Between 40 ℃, 4 ～After 6 days, when alcohol reaches 7% ～8% rear zymamsis finishes;

6. acetic fermentation: acetic fermentation adjusts to 5 for leaving standstill the surface fermentation method with the fruit juice wine essence ～Then 8 degree are put into yeast 0.1% and are shaken evenly, keep 30 ℃ and carry out surperficial standing for fermentation, through 2 ～After 3 days, liquid level has film to occur, and proves that sour bacterium mycoderm generates, and acetic fermentation begins, and stirs 1 every day at earlier fermentation ～2 times, ferment middle stirs 3 ～4 times, the later stage stirs 1 ～2 times, fermentation period is 20 ～25 days, acidity can reach 6% ～7%;

7. drench acid: adopt three cover circulation methods, add water in the 1:1 ratio to sour unstrained spirits every day, soaks 5 ～6 hours, until sour unstrained spirits residual acid adds 1% after, drenching acid 0.1% once ～2% salt;

8. sterilization: sterilization was carried out in the maintenance more than steam indirect heating to 80 ℃ of living vinegar in 10 minutes;

9. filter: the cooled fruit vinegar of sterilization is stored in the slurry tank, allows it naturally clarify and draws upper strata clarification fruit vinegar;

10. allocate tinning: adjusting fruit vinegar acid is 3.5% ～5%, add potassium sorbate 0.07%, place aseptic tank temporary deployed fruit vinegar, it is good to use under sterile state through the carton package of sterilization, and the wax-apple fruit vinegar in the box is kept in the ecotopia of air, light and bacterium.