CN103497885A - Soft pear vinegar and method for producing same - Google Patents
Soft pear vinegar and method for producing same Download PDFInfo
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- CN103497885A CN103497885A CN201310494801.3A CN201310494801A CN103497885A CN 103497885 A CN103497885 A CN 103497885A CN 201310494801 A CN201310494801 A CN 201310494801A CN 103497885 A CN103497885 A CN 103497885A
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- soft youngster
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Abstract
The invention relates to Soft pear vinegar and a method for producing the Soft pear vinegar. The method includes the steps of using Soft pears as a raw material, conducting selection, storage, juice squeezing, high-temperature instant sterilization, enzyme treatment, primary fermentation and secondary fermentation, and then obtaining the Soft pear vinegar. The invention aims to provide the Soft pear vinegar which is simple in production method, low in cost, outstanding in fruital, rich in vinegar smell and unique in flavor.
Description
Technical field
The present invention relates to a kind of fruit vinegar and production method thereof, specifically, relate to a kind of soft youngster the operatic circle vinegar and production method thereof.
Background technology
Soft youngster's pears have another name called Pyrus ussuriensis var.Ovoidea, perfume, old perfume, old pears, soft youngster, pears disappear, belong to the Rosaceae (Rosales) Maloideae (Pomoideae or Maloideae) pear (Pyrus L.) fruit, plant with a long history, the main place of production is distributed in the ground such as Qinghai, Gansu, Ningxia, Chongqing, Sichuan.The fruit subcircular of soft youngster's pears, single fruit weight is at 30～125 grams, after ripening in the Beginning of Winter, its look greenish-yellow, and general red in green grass or young crops, pericarp is thicker, and pulp is hard, and taste is sour and astringent.If hide to winter, be frozen into ice hockey, need be placed in warm place when edible and melt, pulp becomes a bag perfume, and slurries are extremely many, the sweet honey that surpasses of distinguishing the flavor of, and rich vinosity.Tear epidermis while eating, suck with mouth, the be like sugar and honey fruit juice of a bag dissolves in mouth immediately, and that drinks is pleasantly sweet, cool, and delicate fragrance is incomparable, moves one deeply, and pleasant impression is without cease for a long time.Therefore, soft youngster's pears also claim " Pyrus ussuriensis var.Ovoidea ".The soft youngster's pears resource standing stock that show unique characteristics are large, and Qinghai and surrounding area people all have the winter to eat the custom of soft youngster's pears.Along with the raising of living standards of the people, people are also more and more higher to the requirement of fruit, do not only require nicely, also require to eat healthy and happy.Therefore originate in that Qinghai-Tibet Platean is pollution-free, delicious flavour, the soft youngster's pears of real estate that have health-care hospital to be worth, can meet the demand of people to new taste fruit, the parent that will again be subject to people looks at.Soft youngster's pears not only nutritive value are abundant, be rich in the compositions such as tartaric acid, oxysuccinic acid, citric acid, sucrose, glucose, and moisten the lung and relieve the cough, cool heart dissolving phlegm, fall fire, separate sore, the effects such as wine poison, also be commonly used to prevent and treat the diseases such as common cold caused by wind-cold, throat pain, dry cough, be the quality goods that dietotherapy is had both.
Because soft youngster's pears are produced seasonality by force, storage difficulties, can't realize annual eating, and also nobody develops product that can be whenever edible so far.
Summary of the invention
The contriver is through concentrating on studies for many years, in order to take full advantage of the fine quality of soft youngster's pears, for the human consumer provides soft youngster's pears product the whole year, for characteristic the present invention of soft youngster's pears, will provide a kind of soft youngster the operatic circle vinegar.
A kind of production method of soft youngster the operatic circle vinegar also is provided.
The invention provides a kind of production method of soft youngster the operatic circle vinegar, the concrete technology step is as follows:
(1) choosing fruit: select fresh nothing go mouldy, without the soft youngster's pear fruit of the maturation of disease and pest;
(2) storage: preserve in ℃ freezer of temperature-10～0, be positioned on frame after soft youngster's pears frame up, can put 3～4 layers, freezer has ventilation equipment, can regularly ventilate;
(3) get juice: squeeze the juice, filter and to obtain soft youngster's pear juice of solid content >=9%;
(4) high-temperature short-time sterilization: T=118 ± 2 ℃, t=5 ± ls, add sodium sulfite solution, makes SO in fruit juice
2content reaches 50～150mg/L;
(5) enzyme is processed: in above-mentioned soft youngster's pear juice, add 6 * 10
5the polygalacturonase of unit of activity/kg is processed 0.4～1h;
(6) one time fermentation: add white sugar in the soft youngster's pear juice after enzyme is processed, adjust pol to 15～17%, access 5～10% yeast culture liquid of having tamed, carry out zymamsis in encloses container, at 28～32 ℃, the 5～10d that ferments, when ethanol content reaches >=stop 8% the time fermentation; The acclimation method of wherein said yeast is: Active Dry Yeast is with the ratio rehydration of 1:10, water activation 1h in the aqueous solution that 35 ℃, sugar degree are 5%, by in the access of the yeast after water activation yeast liquid substratum, cultivate the barms that 12h obtains domestication in the incubator of 28～30 ℃;
(7) Secondary Fermentation: during above-mentioned soft youngster's pear juice alcoholic strength >=8%, adjust its pol to 2～8%, access 8～10% acetic bacterias, then, at 30～33 ℃ of fermentation 3～8d, acetic acid content reaches 5～9% and obtains soft youngster the operatic circle vinegar.
A kind of soft youngster the operatic circle vinegar of producing by aforesaid method.
Advantage of the present invention is: production method of the present invention is simple, and cost is low, and soft youngster the operatic circle vinegar fruital wherein is outstanding, heavy flavour of vinegar fragrance, unique flavor.
Embodiment
Embodiment 1
The respectively soft youngster's pears of selected 100kg air-cooler storage in-10～0 ℃ of freezer, the solid content soft youngster's pear juice 70L that is 9% that squeezes the juice to obtain, be T=118 ± 2 ℃ lower sterilizing t=5 ± ls in temperature, then adds the 3.5kg sodium sulfite solution, makes SO in fruit juice
2content reaches 50mg/L, then adds 6 * 10
5the polygalacturonase of unit of activity/kg is processed 0.4h, adding the 11kg white sugar adjusts pol to 15% to obtain the soft youngster's pear juice of 85L, the yeast culture liquid that access 4.3L has tamed, 5d ferments in 32 ℃ of encloses containers, add the 6.3kg white sugar and adjust its pol to 8% when ethanol content reaches 8%, access 9.6L acetic bacteria, at 33 ℃ of fermentation 3d, stops fermentation when acetic acid content reaches 5%, obtain the soft youngster's pears of 98L vinegar.
Embodiment 2
The respectively soft youngster's pears of selected 100kg air-cooler storage in-10～-5 ℃ of freezers, the solid content soft youngster's pear juice 73L that is 10% that squeezes the juice to obtain, be T=118 ± 2 ℃ lower sterilizing t=5 ± ls in temperature, then adds the 11kg sodium sulfite solution, makes SO in fruit juice
2content reaches 150mg/L, then adds 6 * 10
5the polygalacturonase of unit of activity/kg is processed 1h, adding the 14.3kg white sugar adjusts pol to 17% to obtain the soft youngster's pear juice of 83L, the yeast culture liquid that access 6.3L has tamed, 10d ferments in 28 ℃ of encloses containers, add the 1.7kg white sugar and adjust its pol to 8% when ethanol content reaches 9%, access 3.5L acetic bacteria, at 30 ℃ of fermentation 8d, stops fermentation when acetic acid content reaches 9%, obtain the soft youngster's pears of 96L vinegar.
Embodiment 3
The respectively soft youngster's pears of selected 100kg air-cooler storage in-5～0 ℃ of freezer, the solid content soft youngster's pear juice 75L that is 11% that squeezes the juice to obtain, be T=118 ± 2 ℃ lower sterilizing t=5 ± ls in temperature, then adds the 7.5kg sodium sulfite solution, makes SO in fruit juice
2content reaches 100mg/L, then adds 6 * 10
5the polygalacturonase of unit of activity/kg is processed 0.6h, adding the 4.1kg white sugar adjusts pol to 16% to obtain the soft youngster's pear juice of 87L, the yeast culture liquid that access 3.9L has tamed, 7d ferments in 30 ℃ of encloses containers, add the 0.5kg white sugar and adjust its pol to 5% when ethanol content reaches 10%, access 5.3L acetic bacteria, at 32 ℃ of fermentation 5d, stops fermentation when acetic acid content reaches 7%, obtain the soft youngster's pears of 95L vinegar.
Claims (3)
1. a soft youngster the operatic circle vinegar, is characterized in that, described production technique comprises the steps:
(1) choosing fruit: select fresh nothing to go mouldy, without the soft youngster's pear fruit of the maturation of disease and pest;
(2) storage: preserve in ℃ freezer of temperature-10～0, be positioned on frame after soft youngster's pears frame up, freezer has ventilation equipment, can regularly ventilate;
(3) get juice: squeeze the juice, filter and to obtain soft youngster's pear juice of solid content >=9%;
(4) high-temperature short-time sterilization: T=118 ± 2 ℃, t=5 ± ls, add sodium sulfite solution, makes SO in fruit juice
2content reaches 50～150mg/L;
(5) enzyme is processed: in above-mentioned soft youngster's pear juice, add 6 * 10
5the polygalacturonase of unit of activity/kg is processed 0.4～1h;
(6) one time fermentation: add white sugar in the soft youngster's pear juice after enzyme is processed, adjust pol to 15～17%, access 5～10% yeast culture liquid of having tamed, carry out zymamsis in encloses container, at 28～32 ℃, the 5～10d that ferments, when ethanol content reaches >=stop 8% the time fermentation;
(7) Secondary Fermentation: during above-mentioned soft youngster's pear juice alcoholic strength >=8%, adjust its pol to 2～8%, access 8～10% acetic bacterias, then at 30～33 ℃ of fermentation 3～8d, make to obtain soft youngster the operatic circle vinegar.
2. the production method of a kind of soft youngster the operatic circle vinegar according to claim 1, is characterized in that, described production technique is preferably:
(1) choosing fruit: select fresh nothing to go mouldy, without the soft youngster's pear fruit of the maturation of disease and pest;
(2) storage: preserve in ℃ freezer of temperature-10～-5, be positioned on frame after soft youngster's pears frame up, freezer has ventilation equipment, can regularly ventilate;
(3) get juice: squeeze the juice, filter and to obtain soft youngster's pear juice of solid content >=9%;
(4) high-temperature short-time sterilization: T=118 ± 2 ℃, t=5 ± ls, add sodium sulfite solution, makes SO in fruit juice
2content reaches 50～100mg/L;
(5) enzyme is processed: in above-mentioned soft youngster's pear juice, add 6 * 10
5the polygalacturonase of unit of activity/kg is processed 0.6～1h;
(6) one time fermentation: add white sugar in the soft youngster's pear juice after enzyme is processed, adjust pol to 16～17%, access 5～10% yeast culture liquid of having tamed, carry out zymamsis in encloses container, at 30～32 ℃, the 7～10d that ferments, when ethanol content reaches >=stop 8% the time fermentation;
(7) Secondary Fermentation: during above-mentioned soft youngster's pear juice alcoholic strength >=8%, adjust its pol to 2～8%, access 8～10% acetic bacterias, then at 30～32 ℃ of fermentation 5～8d, make to obtain soft youngster the operatic circle vinegar.
3. the soft youngster the operatic circle vinegar made according to any one method in claim 1～2.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310494801.3A CN103497885A (en) | 2013-10-11 | 2013-10-11 | Soft pear vinegar and method for producing same |
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| CN201310494801.3A CN103497885A (en) | 2013-10-11 | 2013-10-11 | Soft pear vinegar and method for producing same |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108949486A (en) * | 2018-06-27 | 2018-12-07 | 广西驰胜农业科技有限公司 | A kind of pyrus nivalis cassava vinegar and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102115710A (en) * | 2010-12-01 | 2011-07-06 | 张家港市桃源食品有限公司 | Preparation method of wild jujube fruit vinegar |
| CN102618430A (en) * | 2012-04-26 | 2012-08-01 | 西华大学 | Method for preparing pomegranate fruit vinegar |
-
2013
- 2013-10-11 CN CN201310494801.3A patent/CN103497885A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102115710A (en) * | 2010-12-01 | 2011-07-06 | 张家港市桃源食品有限公司 | Preparation method of wild jujube fruit vinegar |
| CN102618430A (en) * | 2012-04-26 | 2012-08-01 | 西华大学 | Method for preparing pomegranate fruit vinegar |
Non-Patent Citations (1)
| Title |
|---|
| 谢培荣: "《金秋梨优质丰收技术》", 31 July 2010, article "金秋梨果醋", pages: 173 - 176 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108949486A (en) * | 2018-06-27 | 2018-12-07 | 广西驰胜农业科技有限公司 | A kind of pyrus nivalis cassava vinegar and preparation method thereof |
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Application publication date: 20140108 |