CN103387929A

CN103387929A - Naseberry fruit vinegar and production method of naseberry fruit vinegar

Info

Publication number: CN103387929A
Application number: CN201310324743XA
Authority: CN
Inventors: 潘剑峰
Original assignee: Individual
Current assignee: Individual
Priority date: 2013-07-30
Filing date: 2013-07-30
Publication date: 2013-11-13

Abstract

The invention belongs to the technical field of fruit vinegar processing and in particular relates to naseberry fruit vinegar and a production method of the naseberry fruit vinegar. According to the method for producing the fruit vinegar by adopting mature naseberry provided by the invention, the unique taste and aroma of the naseberry are fully utilized, and the naseberry fruit vinegar has the effects of clearing away the heart-fire and moistening the lung. According to the best embodiment of the invention, the fruit vinegar comprises the following raw materials in percentage by weight: 38% of naseberry normal juice, 0.6% of citric acid, 15% of honey, 1% of salt, 0.07% of potassium sorbate and the balance of purified water. The naseberry fruit vinegar is produced by the production steps of sorting and cleaning, slicing and sterilizing, beating and enzymolysis, acidity adjustment, alcoholic fermentation, acetic acid fermentation, drenching, sterilizing, filtering, blending and canning.

Description

A kind of sapota fruit vinegar and production method thereof

Technical field

The invention belongs to the processing technology of fruit vinegar field, especially a kind of sapota fruit vinegar and production method thereof.

Background technology

The Achras Sapotaceae, Achras, because the sapota profile is looked like human heart, therefore thereby gain the name.Sapota is nutritious, and the effect of clearing away heart-fire and moistening the lung is arranged, and seed, bark and Gen Ke are used as medicine, and trunk glue juice can be made the sizing material of chewing gum, is the high seeds of economic worth.Sapota is rich in multiple life trace element and multiple amino acids, also is rich in multivitamin C and SOD, contains abundant glucose and VITAMIN, and heart trouble, tuberculosis and arteriosclerosis are had auxiliary curative effect.Sapota has healthy nutritive value preferably, very worth its drink product of further research and development, and exploitation prospect is good.In prior art, patent of invention 03306608 " freeze-drying sapota ", the making method that provides a kind of sapota pulp to do, the health type fruit dried fruit product take sapota as main raw material, but the sapota fruit vinegar that does not also utilize sapota to develop on 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 sapota and sapota fruit vinegar and the production method thereof of nutritive ingredient.

Technical solution of the present invention is as follows:

1, a kind of sapota fruit vinegar, is characterized in that, the proportioning of the various raw materials of described fruit vinegar is (% by weight meter): sapota Normal juice 25～55, citric acid 0.4～0.7, honey 15～16, salt 1, potassium sorbate 0.07, all the other are pure water.

2, a kind of production method of sapota fruit vinegar, is characterized in that, described production stage is:

1. select materials and clean: select large, regular shape, without scar, free from insect pests, ripe sapota, rinse the dirt on sapota surface well with flowing water.

2. cut into slices sterilizing: the related pericarp of sapota is cut into the sheet chankings of long thick approximately 0.5cm with stainless steel knife, heats 95～98 ℃ of sterilizing, enzymes that go out, 2 minutes heat-up times.

3. the enzymolysis of pulling an oar: with hollander, juice is got in the fragmentation of sapota chankings, added subsequently 0.1% polygalacturonase in fruit juice, under 60 ℃, standing 1.5h, carry out enzymolysis to improve crushing juice rate, obtains sapota Normal juice.

4. acidity adjustment: detecting the sugar of sapota Normal juice and the content of 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 distiller's yeast 10% carries out zymamsis, and temperature maintains between 30～40 ℃, and after 4～6 days, zymamsis finishes after alcohol reaches 7%～8%.

6. acetic fermentation: acetic fermentation is standing surface fermentation method, and the fruit juice wine essence is adjusted to 5～8 degree, then puts into yeast 3～5% and shakes evenly, keep 30 ℃ and carry out surperficial standing for fermentation, after 2～3 days, liquid level has film to occur, proves that sour bacterium mycoderm generates, acetic fermentation starts, stir 1～2 time every day at earlier fermentation, ferment middle stirs 3～4 times, 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 hours, until sour unstrained spirits residual acid adds 1%～2% salt 0.1% once after pouring acid.

8. sterilizing: as living vinegar to be kept carrying out in 10 minutes sterilization more than steam indirect heating to 75～80 ℃.

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

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

The present invention compared with prior art, has kept the nutritive ingredient of sapota substantially, and taste is sour-sweet moderate.Particularly keep the dietotherapy composition of sapota, had the effect of clearing away heart-fire and moistening the lung.

Specific implementation method:

Most preferred embodiment of the present invention is such.

1, a kind of sapota fruit vinegar, is characterized in that, the proportioning of the various raw materials of described fruit vinegar is (% by weight meter): sapota Normal juice 38, citric acid 0.4～0.7, honey 15～16, salt 1, potassium sorbate 0.07, all the other are pure water.

3. the enzymolysis of pulling an oar: with hollander, juice is got in the fragmentation of sapota chankings, added subsequently 0.1% polygalacturonase in fruit juice, under 60 ℃, standing 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%.

Claims

1. a sapota fruit vinegar, is characterized in that, the proportioning of the various raw materials of described fruit vinegar is (% by weight meter): sapota Normal juice 25～55, citric acid 0.4～0.7, honey 15～16, salt 1, potassium sorbate 0.07, all the other are pure water.

2. the production method of a sapota fruit vinegar, is characterized in that, the production stage of fruit vinegar is:

1. select materials and clean: select large, regular shape, without scar, free from insect pests, ripe sapota, rinse the dirt on sapota surface well with flowing water;

2. cut into slices sterilizing: the related pericarp of sapota is cut into the sheet chankings of long thick approximately 0.5cm with stainless steel knife, heats 95 ~ 98 ℃ of sterilizing, enzymes that go out, 2 minutes heat-up times;

3. the enzymolysis of pulling an oar: with hollander, juice is got in the fragmentation of sapota chankings, added subsequently 0.1% polygalacturonase in fruit juice, under 60 ℃, standing 1.5h, carry out enzymolysis to improve crushing juice rate, obtains sapota Normal juice;

4. acidity adjustment: detecting the sugar of sapota Normal juice and the content of 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 distiller's yeast 10% carries out zymamsis, and temperature maintains between 30 ~ 40 ℃, and after 4 ~ 6 days, zymamsis finishes after alcohol reaches 7% ~ 8%;

6. acetic fermentation: acetic fermentation is standing surface fermentation method, and the fruit juice wine essence is adjusted to 5 ~ 8 degree, then puts into yeast 3 ~ 5% and shakes evenly, keep 30 ℃ and carry out surperficial standing for fermentation, after 2 ~ 3 days, liquid level has film to occur, proves that sour bacterium mycoderm generates, acetic fermentation starts, stir 1 ~ 2 time every day at earlier fermentation, ferment middle stirs 3 ~ 4 times, 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 hours, until sour unstrained spirits residual acid adds 1% ~ 2% salt 0.1% once after pouring acid;

8. sterilizing: as living vinegar to be kept carrying out in 10 minutes sterilization more than steam indirect heating to 75 ~ 80 ℃;

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

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