CN103371316A - Method for processing wild jujube vinegar beverage - Google Patents
Method for processing wild jujube vinegar beverage Download PDFInfo
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- CN103371316A CN103371316A CN2012101333597A CN201210133359A CN103371316A CN 103371316 A CN103371316 A CN 103371316A CN 2012101333597 A CN2012101333597 A CN 2012101333597A CN 201210133359 A CN201210133359 A CN 201210133359A CN 103371316 A CN103371316 A CN 103371316A
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Abstract
The invention provides a method for processing a wild jujube vinegar beverage, belonging to a beverage processing process. The method comprises the following steps of: selecting wild jujubes, washing, soaking, pulping, extracting to obtain a wild jujube extracting solution, sterilizing, adding a yeast culture solution for alcoholic fermentation, adding an acetic bacteria culture solution for acetic fermentation, filtering, adding honey, white granulated sugar and wild jujube juice for mixing, clearing, bottling, sterilizing and inspecting to obtain the wild jujube vinegar beverage.
Description
Technical field
The invention belongs to the processing technology of beverage.
Background technology
Wild jujube, another name mountain jujube is distributed in the northern area of China, and resource is very abundant.Wild jujube contains 31 kinds of mineral matters and trace element, multivitamin, wherein VC content be red date 2-3 doubly, the 20-30 of oranges and tangerines is doubly.Spina date seed is clinical conventional Chinese medicine.Recent study shows that Zizyphus Spinosa Hu Flesh has the effects such as reducing blood lipid, anti-arrhythmia and step-down, calmness, hypnosis, hemangiectasis.Zizyphus Spinosa Hu Flesh not only can be used for as the spina date seed clinical, and is nutritious wholefood.Be with sweetly in the acid of wild jujube taste, be the fabulous raw material of brewing fruit vinegar.In brewing process, original organic acid can be lumped together with the acetic acid that produces in the sweat in the wild jujube, makes its finished product local flavor better, and nutritive value is higher.
Summary of the invention
The present invention is exactly for the problems referred to above, and a kind of processing of jujube vinegar beverage material is provided.
For above-mentioned purpose, the present invention is achieved in that a kind of technological process of processing of jujube vinegar beverage material is: wild jujube → washing → immersion → making beating → wild jujube extract → sterilization → adding saccharomycete nutrient solution, alcoholic fermentation → adding acetic acid bacteria nutrient solution, acetic fermentation → filtration → adding honey, white sugar, Wild Jujube Juice allotment → clarification → bottling → sterilization → check → jujube vinegar beverage material.
Beneficial effect of the present invention:
The beverage that the present invention produces becomes wild jujube vinegar take wild jujube as raw material through fermented soy, and with this wild jujube vinegar as main acid, be aided with again the modulation such as honey and form.This beverage not only has delicate fragrance and the nutrition of Wild Jujube Juice, contains multiple jujubogenin, amino acid, vitamin, organic acid, Fe, Mg, Ca etc. to human body beneficial's nutrient, and mellow, with rich flavor, pleasant to the palate, as often to drink adjustable body liquid acid-base balance is eliminated tired.Essential hypertension and part hyperlipemia there is preferably antihypertensive effect.
The specific embodiment
A kind of technological process of processing of jujube vinegar beverage material is: wild jujube → washing → immersion → making beating → wild jujube extract → sterilization → adding saccharomycete nutrient solution, alcoholic fermentation → adding acetic acid bacteria nutrient solution, acetic fermentation → filtration → adding honey, white sugar, Wild Jujube Juice allotment → clarification → bottling → sterilization → check → jujube vinegar beverage material.
When selecting raw material, it is intact to select the fruit grain, without going rotten, and without worm-eaten, the wild jujube that maturity is good, water cleans up.Clear water with 4 times of wild jujube weight soaks about about 10h, pull an oar with the low speed beater, adding simultaneously 4 times softening is, collect the mixing pulp liquid that obtains and process 2h with 45 ℃ of 0.5% pectases, be warming up to 80 ℃ of 15min, cooling is the wild jujube extract after the coarse filtration and is used for the preparation of jujube vinegar beverage material.
During alcoholic fermentation, get 12 ° of Bx of wild jujube extract furnishing, the saccharomycete seed liquid of adding 10%, keep 28 ℃-30 ℃ of words, fermentation 5-6d, residual sugar 0.5%-0.8%, total acid 0.6g/100ml, then just basic end of alcohol is adjusted about alcoholic strength to 8.0% (v/v) with alcohol during spirituosity 5.0% (v/v), is alcohol fermentation liquid.
During acetic fermentation, acetic acid is obtained by the oxydasis ethanol of acetic acid bacteria secretion.Get alcohol fermentation liquid during fermentation, access simultaneously 10% acetic acid bacteria seed liquid, 28 ℃-30 ℃ of controlled fermentation product temperature, and note keeping ventilation to be controlled at 1: 0.1-1: 0.2 (volume ratio).After fermentation ends, acidity can be greater than 4.0g/100ml.
The wild jujube fruit vinegar suction settling tank that ferments, temperature remains on below 25 ℃, emits supernatant after leaving standstill 40h, and the bottom precipitation is filtered with flame filter press.Mix two kinds of solution, the adjustment degree is wild jujube vinegar.
Wild jujube is substantially the same with the rear composition of standardized cultivation wild jujube detection, nutritional labeling is all very approaching, therefore cultivate the wild jujube and wild the same can the application as wild jujube vinegar raw material of wild jujube of gathering in the crops, can not affect because the wild jujube composition of cultivation results is variant Wild Jujube Juice extraction, wild jujube vinegar fermentation technique, the preparation of jujube vinegar beverage material.
Acetic fermentation has two kinds of methods, a kind of is the liquid surface fermentation method, namely get Wild Jujube wine zymotic fluid 7000ml, adjust alcoholic strength 6.5% (v/v), access acetic acid bacteria seed liquid 10%, keep 28-30 ℃ of zymotic fluid product temperature to carry out surface fermentation, there is film to occur through the 2-3d liquid level, proves that acetic fermentation begins, continuously ferment to get final product about 10d, measure the zymotic fluid spirituosity less than 0.5% (v/v), acidity is greater than 4.0g/100ml.Another kind method is the liquid submerged fermentation method, namely gets the Wild Jujube wine zymotic fluid 7000ml that has fermented, adjust alcoholic strength to 8.0% (v/v) and add 12% acetic acid bacteria seed liquid, and the aerobic fermentation that in fermentation tank, ventilates, fermentation 5d just can finish.
The surface fermentation method cycle is long, but acid production rate is higher.The liquid submerged fermentation method cycle is shorter, but acid production rate is relatively low.This is that can accelerate alcohol oxidation under the sufficient oxygen condition is acetic acid, so show shorter on the fermentation period because acetic acid bacteria is strict aerobic bacteria.But ventilating fermentation can make the alcoholic strength in the raw material be subject in various degree loss, causes that therefore the acetic acid conversion ratio reduces.Simultaneously, the wild jujube acetic acid flavor that the surface fermentation method is produced is soft, sour and sweet palatability, and the smell of fruits is very sweet for wild jujube.And tank fermentation method wild jujube vinegar is all poor from aspect qualities such as mouthfeel, fragrance, outward appearances.So select aborning surperficial fermentation method.
The principal element that affects jujube vinegar beverage material local flavor is acidity, pol and the contained fragrance ingredient of wild jujube vinegar.Through multiple batches of Experimental Comparison, add the interpolation that an amount of Wild Jujube Juice can replace jujube class essence, improvement to the goods local flavor is better than jujube class essence, finally determines the optimum formula (in the 100ml beverage) of jujube vinegar beverage material: wild jujube vinegar 10-20ml, pure water 60-70ml, honey 5.0-7.0g, white granulated sugar 1.0g, Wild Jujube Juice 6.0-8.0ml, different Fructus Hordei Germinatus polysaccharide 1.0g, galactolipin polysaccharide 1.0g.
Usually the pol of fruit drink is 10%-15%, and acidity is 0.2g/100ml-0.7g/100ml.For satisfying the demands of consumers, the pol in the beverage and acidity need allotment, and fragrance ingredient also needs to adjust by the interpolation of fragrance thing.Take by weighing certain honey, white granulated sugar, different Fructus Hordei Germinatus polysaccharide, galactolipin polysaccharide philosophy by formula rate and add fully dissolving in the pure water of measuring by prescription, the wild jujube vinegar and the Wild Jujube Juice that add formula ratio after the filtration fully mix again, through essence filter, can, sterilize, being up to the standards is finished product.Conventional sterilization is adopted in sterilization, also can adopt flash pasteurization, and temperature is controlled at 130 ℃, and 14s gets final product.
Claims (4)
1. the processing of a jujube vinegar beverage material, the technological process that it is characterized in that a kind of processing of jujube vinegar beverage material is: wild jujube → washing → immersion → making beating → wild jujube extract → sterilization → adding saccharomycete nutrient solution, alcoholic fermentation → adding acetic acid bacteria nutrient solution, acetic fermentation → filtration → adding honey, white sugar, Wild Jujube Juice allotment → clarification → bottling → sterilization → check → jujube vinegar beverage material.
2. the processing of a kind of jujube vinegar beverage material according to claim 1, when it is characterized in that alcoholic fermentation, get 12 ° of Bx of wild jujube extract furnishing, add 10% saccharomycete seed liquid, keep 28 ℃-30 ℃ of words, fermentation 5-6d, residual sugar 0.5%-0.8%, total acid 0.6g/100ml, just basic end of alcohol during spirituosity 5.0% (v/v), then adjust about alcoholic strength to 8.0% (v/v) with alcohol, be alcohol fermentation liquid.
3. the processing of a kind of jujube vinegar beverage material according to claim 1, when it is characterized in that acetic fermentation, acetic acid is obtained by the oxydasis ethanol of acetic acid bacteria secretion; Get alcohol fermentation liquid during fermentation, access simultaneously 10% acetic acid bacteria seed liquid, 28 ℃-30 ℃ of controlled fermentation product temperature, and note keeping ventilation to be controlled at 1: 0.1-1: 0.2 (volume ratio); After fermentation ends, acidity can be greater than 4.0g/100ml.
4. the processing of a kind of jujube vinegar beverage material according to claim 1 is characterized in that the optimum formula (in the 100ml beverage) of jujube vinegar beverage material: wild jujube vinegar 10-20ml, pure water 60-70ml, honey 5.0-7.0g, white granulated sugar 1.0g, Wild Jujube Juice 6.0-8.0ml, different Fructus Hordei Germinatus polysaccharide 1.0g, galactolipin polysaccharide 1.0g.
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| Application Number | Priority Date | Filing Date | Title |
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| CN2012101333597A CN103371316A (en) | 2012-04-29 | 2012-04-29 | Method for processing wild jujube vinegar beverage |
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| CN2012101333597A CN103371316A (en) | 2012-04-29 | 2012-04-29 | Method for processing wild jujube vinegar beverage |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104774738A (en) * | 2015-04-29 | 2015-07-15 | 合肥不老传奇保健科技有限公司 | Persimmon and wild jujube aged fruit vinegar and making method thereof |
| CN105105245A (en) * | 2015-09-25 | 2015-12-02 | 郑州绿之源饮品有限公司 | Jujube vinegar drink and production method thereof |
| CN109355161A (en) * | 2018-12-26 | 2019-02-19 | 云南大学 | The preparation method of one breeder element fruit vinegar |
| CN110607217A (en) * | 2018-06-15 | 2019-12-24 | 雷炳忠 | Preparation method of natural wild jujube fruit vinegar |
-
2012
- 2012-04-29 CN CN2012101333597A patent/CN103371316A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104774738A (en) * | 2015-04-29 | 2015-07-15 | 合肥不老传奇保健科技有限公司 | Persimmon and wild jujube aged fruit vinegar and making method thereof |
| CN105105245A (en) * | 2015-09-25 | 2015-12-02 | 郑州绿之源饮品有限公司 | Jujube vinegar drink and production method thereof |
| CN110607217A (en) * | 2018-06-15 | 2019-12-24 | 雷炳忠 | Preparation method of natural wild jujube fruit vinegar |
| CN109355161A (en) * | 2018-12-26 | 2019-02-19 | 云南大学 | The preparation method of one breeder element fruit vinegar |
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Application publication date: 20131030 |