CN103642661A

CN103642661A - Manufacturing method of pomegranate vinegar

Info

Publication number: CN103642661A
Application number: CN201310600076.3A
Authority: CN
Inventors: 李永锋; 来超英; 龚家强
Original assignee: Guangxi Doctor Hai Yi Information Technology Co Ltd
Current assignee: Guangxi Doctor Hai Yi Information Technology Co Ltd
Priority date: 2013-11-25
Filing date: 2013-11-25
Publication date: 2014-03-19
Anticipated expiration: 2033-11-25
Also published as: CN103642661B

Abstract

The invention relates to a manufacturing method of a pomegranate vinegar. The method comprises the following steps: (1) carrying out a raw material pretreatment, adding pectase; (2) carrying out a primary fermentation, putting pomegranate juice and grinded peel dreg into a fermentation container, adding active dry yeast and sulfur dioxide, carrying out fermentation for 3 to 5 days at a fermentation temperature of 20 to 26 DEG C; (3) separating and obtaining the liquid; (4) adding acetic acid to carry out fermentation reactions; (5) soaking in cooling water; (6) clarifying, subjecting the pomegranate vinegar to a clarification process, filtering; (7) carrying out a freezing treatment for 3 to 5 days at a freezing temperature of 5 to 7 DEG C, allowing the solid substances in the vinegar to fully precipitate, filtering; (8) carrying out a sterilization process on the pomegranate vinegar under an atmospheric pressure of 200 MPa to 300 MPa at a room temperature; and finally carrying out aseptic loading. The method has a simple process and well preserves the nutritional value of pomegranate.

Description

Pomegranate vinegar manufacture method

Technical field

The present invention relates to vinegar class manufacture method, specifically a kind of pomegranate vinegar manufacture method.

Background technology

Pomegranate is Punicaceae Punica plant, pomegranate nature and flavor are sweet, sour and astringent, temperature, have and promote the production of body fluid to quench thirst, restrain the effects such as astringent or styptic treatment for spontaneous sweating, pomegranate fruit nutritive value is abundant, the nutritive ingredient that contains multiple needed by human body, as vitamins C, organic acid, carbohydrate, protein, calcium, phosphorus etc., the relevant edible product of exploitation pomegranate has good development prospect, pomegranate vinegar is exactly one of them, pomegranate vinegar has the effect of common fruit vinegar, comprise reduction cholesterol, improve the immunizing power of body, cancer-resisting etc., raising along with people's living standard, the increase of people to fruit vinegar demand, pomegranate vinegar is also more and more subject to people's favor, therefore, the manufacture method of pomegranate vinegar also becomes one of direction of each manufacturing enterprise's research.

Summary of the invention

Technical problem to be solved by this invention is: the pomegranate vinegar manufacture method that a kind of technique is simple, can keep preferably pomegranate nutritive value is provided.

The technical solution adopted in the present invention is: a kind of pomegranate vinegar manufacture method is provided, it is characterized in that comprising following operation steps:

1) raw materials pretreatment: select pomegranate fruit, clean, peel off and get meat seed, broken juice, requires pomegranate really to complete maturation, without going rotten, prevents that seed kernel from crushing, and adds polygalacturonase 0.5% ~ 0.8%(volume content);

2) primary fermentation: the skin slag after Sucus Granati and fragmentation is put into fermenting container, add active dry yeast 150mg/l ~ 200mg/l, sulfurous gas 50mg/l ~ 70mg/l, leavening temperature 20 ⁰c ~ 26 ⁰c, fermentation time 3 ~ 5 days;

3) liquid is got in separation: the filtering fermentation liquor that primary fermentation is obtained, adds 15g/L ~ 20g/L white sugar according to the capacity of fermented liquid;

4) acetic fermentation: step 3) is obtained to pomegranate liquid and carry out acetic fermentation, the ratio of pomegranate liquid and acetic acid is 1:1.5 ~ 2, (volume content), control temperature is 15-20 ℃, fermentation 40-50 days, stirred once every 3 ~ 5 days;

5) use cooling boiling water to soak 4 hours, cooling boiled water temperature 10 ~ 15 ⁰c;

6) clarification: the pomegranate vinegar obtaining after soaking is carried out to clarifying treatment, filter, filtrate is pomegranate vinegar;

7) freezing treatment: the pomegranate vinegar that step 5) is obtained is freezing, freezing temp 5 ⁰c ~ 7 ⁰c, freezing time 3 ~ 5 days, after abundant sedimentation, filters;

8) under normal temperature, be forced into 200MPa ~ 300MPa pomegranate vinegar is carried out to sterilising treatment, sterile filling.

Compare with existing pomegranate vinegar manufacture method, the technique that pomegranate vinegar manufacture method of the present invention adopts is comparatively simple, the control of parameters make pomegranate fruit during the fermentation nutritive value kept, avoid the loss of fermenting process to the natural value of pomegranate fruit, the smell of fruits is very sweet, and pomegranate local flavor is denseer.

Embodiment

By the following examples the present invention is described in detail.

Embodiment 1:

Fresh pomegranate is really cleaned to peel off and take out meat seed, broken juice, take 100L, pomegranate really requires fully matured, without going rotten, prevent that seed kernel from crushing, add polygalacturonase 0.5L, the skin slag after Sucus Granati and fragmentation is put into fermenting container, add Angel active dry yeast 150mg/l, sulfurous gas 50mg/l, leavening temperature 20 ⁰c, fermentation time 3 days, then, by the filtering fermentation liquor obtaining after fermentation, adds 20g/L white sugar according to the capacity of fermented liquid; Then pomegranate liquid is put into fermenting container again carries out acetic fermentation, leavening temperature 15 ⁰c, fermentation time 40 days, the ratio of pomegranate liquid and acetic acid is 1:1.5, then to the pomegranate liquid obtaining after fermentation, uses cooling boiling water to soak 4 hours, cooling boiled water temperature 10 ⁰c, then carries out clarifying treatment, filters; After clarifying treatment by pomegranate liquid freezing treatment, freezing temp 5 ⁰c, freezing time 5 days, after abundant sedimentation, filters, and is forced into 200MPa pomegranate vinegar is carried out to sterilizing, sterile filling under normal temperature.

Embodiment 2:

Fresh pomegranate is really cleaned to peel off and take out meat seed, broken juice, take 200L, pomegranate really requires fully matured, without going rotten, prevent that seed kernel from crushing, add polygalacturonase 1L, the skin slag after Sucus Granati and fragmentation is put into fermenting container, add Angel active dry yeast 180mg/l, sulfurous gas 60mg/l, leavening temperature 24 ⁰c, fermentation time 4 days, then, by the filtering fermentation liquor obtaining after fermentation, adds 15g/L white sugar according to the capacity of fermented liquid; Then pomegranate liquid is put into fermenting container again carries out acetic fermentation, leavening temperature 18 ⁰c, fermentation time 45 days, the ratio of pomegranate liquid and acetic acid is 1:1.8, then to the pomegranate liquid obtaining after fermentation, uses cooling boiling water to soak 5 hours, cooling boiled water temperature 13 ⁰c, then carries out clarifying treatment, filters; After clarifying treatment by pomegranate liquid freezing treatment, freezing temp 6 ⁰c, freezing time 3 days, after abundant sedimentation, filters, and is forced into 250MPa pomegranate vinegar is carried out to sterilizing, sterile filling under normal temperature.

Embodiment 3:

Fresh pomegranate is really cleaned to peel off and take out meat seed, broken juice, take 300L, pomegranate really requires fully matured, without going rotten, prevent that seed kernel from crushing, add polygalacturonase 1.5L, the skin slag after Sucus Granati and fragmentation is put into fermenting container, add Angel active dry yeast 200mg/l, sulfurous gas 70mg/l, leavening temperature 26 ⁰c, fermentation time 5 days, then, by the filtering fermentation liquor obtaining after fermentation, adds 16g/L white sugar according to the capacity of fermented liquid; Then pomegranate liquid is put into fermenting container again carries out acetic fermentation, leavening temperature 20 ⁰c, fermentation time 50 days, the ratio of pomegranate liquid and acetic acid is 1:2, then to the pomegranate liquid obtaining after fermentation, uses cooling boiling water to soak 6 hours, cooling boiled water temperature 15 ⁰c, then carries out clarifying treatment, filters; After clarifying treatment by pomegranate liquid freezing treatment, freezing temp 7 ⁰c, freezing time 4 days, after abundant sedimentation, filters, and is forced into 300MPa pomegranate vinegar is carried out to sterilizing, sterile filling under normal temperature.

Claims

1. a pomegranate vinegar manufacture method, is characterized in that comprising following operation steps:

5) use cooling boiling water to soak 4 ~ 6 hours, cooling boiled water temperature 10 ~ 15 ⁰c;