CN103642740B

CN103642740B - A kind of cultural method of acid bacterium for fruit vinegar

Info

Publication number: CN103642740B
Application number: CN201310730031.8A
Authority: CN
Inventors: 郭长宝
Original assignee: LIJIANG NINGLANG COUNTY XIAOLIANGSHAN JUICE BEVERAGE Co Ltd
Current assignee: LIJIANG NINGLANG COUNTY XIAOLIANGSHAN JUICE BEVERAGE Co Ltd
Priority date: 2013-12-26
Filing date: 2013-12-26
Publication date: 2015-12-09
Anticipated expiration: 2033-12-26
Also published as: CN103642740A

Abstract

The invention provides a kind of cultural method of acid bacterium for fruit vinegar, 1, the ripening degree of selection at 9 one-tenth above fresh apples or pear, clean up after removing impurity; 2, fresh fruit carries out squeezing the juice and filtering; 3, enzymolysis after the sterilizing of fruit juice filtrate; 4, the fruit juice liquid after enzymolysis is first filtered by silicon bath soil, then carry out hollow filter; 5, fruit juice filtrate pol puts into fermentor tank after being adjusted to 12 ~ 13Brix, add by fruit juice filtrate weight 0.15 ~ 0.25% 45 ~ 55 degree of white wine, spontaneous fermentation was carried out after 60 ~ 75 days in the indoor being placed on 15 ~ 25 DEG C after stirring, and the block thalline that fermented liquid grows above can as the bacterial classification making fruit vinegar.Fruit vinegar technique is simple, the time is short, cost is low to use bacterial classification of the present invention to make, and in fruit vinegar, non-volatility organic acid content is high, and tart flavour is soft, delicate fragrance, and mouthfeel is good.

Description

A kind of cultural method of acid bacterium for fruit vinegar

Technical field

The present invention relates to a kind of cultural method of acid bacterium for fruit vinegar, particularly the cultural method of the acid bacterium for fruit vinegar of a kind of apple or pear.

Background technology

Fruit vinegar can enhance metabolism, and regulates acid base equilibrium, Ginseng Extract, containing the organic acid of more than ten kinds and the multiple amino acids of needed by human body in fruit vinegar.The organic acids such as acetic acid contribute to normally carrying out of human body tricarboxylic acid cycle, thus make aerobic metabolism smooth and easy, are conducive to the lactic acid removing deposition, play the effect of Ginseng Extract.The several kinds of mineral elements such as the potassium contained in fruit vinegar, zinc can generate alkaline matter after metabolism in vivo, can prevent acidification of blood, reach the object regulating acid base equilibrium.But the production method of fruit vinegar uses saccharomycetes to make fermentation achievement after drinking at fruit juice early stage at present, later stage is fermented into the fermenting twice method of fruit vinegar with acetic bacteria, this method is processing fruit vinegar complex process on the one hand, the time is long, cost is high, that in fruit vinegar, the acetic acid content of performance property is higher on the other hand, the organic acid content of non-volatility is lower, cause stimulate nature and flavor strong, mouthfeel is poor.

Summary of the invention

The object of invention is for above-mentioned deficiency, provides a kind of spawn culture way that once just can be fermented into fruit vinegar, and the fruit vinegar non-volatility organic acid content that of fermenting is high, and tart flavour is soft, salubrious, the mouthfeel quality of raising tartaric acid.The present invention includes following steps:

1, select materials and clean: anosis without worm, free from extraneous odour, and the fresh apple that without poisonous metal exceed standard residual without agriculture or pear more than 9 one-tenth of the ripening degree of selection, cleans up after removing impurity;

2, squeeze the juice and filter: choose and cleaned fruit, deliver to cage mill fragmentation, then squeeze the juice with belt press, squeezeding juice is delivered in vibrating filter and filtered;

3, sterilizing and enzymolysis: the fruit juice filtrate of step 2 is heated to 75 ~ 85 DEG C and carries out sterilizing, put into enzymatic vessel after being cooled to 45 ~ 50 DEG C after sterilizing, in fruit juice per ton, add polygalacturonase 30 ~ 55 grams, stir after 30 ~ 40 minutes, leave standstill 20 ~ 30 minutes, the bottom of throw out from enzymatic vessel is got rid of;

4, filter: the fruit juice liquid of step 3 middle and upper part is first filtered by silicon bath soil, then carries out hollow filter;

5, ferment: after the fruit juice filtrate pol obtained in step 4 is adjusted to 12 ~ 13Brix, put into fermentor tank, add by fruit juice filtrate weight 0.15 ~ 0.25% 45 ~ 55 degree of white wine, spontaneous fermentation was carried out after 60 ~ 75 days in the indoor being placed on 15 ~ 25 DEG C after stirring, and the block thalline that fermented liquid grows above can as the bacterial classification making fruit vinegar.

The method that the bacterial classification using the present invention to cultivate makes fruit vinegar is: after ferfas white wine disinfecting surface the present invention obtained, being torn into fritter joins in the apple juice or pear juice of cleaning, squeezing, enzymolysis, filtration, sterilizing, add a small amount of white wine again, 30 ~ 40 DEG C of bottom fermentations about 15 days are placed into after stirring, the acidity of fermented liquid can reach 1.5 ~ 3g/100ml, namely lead to cider vinegar or pear vinegar, after cooling, filtration, sterilizing, packaging, make cider vinegar or the pear vinegar of the spontaneous fermentation of full juice state.

Fruit vinegar technique is simple, the time is short, cost is low to use bacterial classification of the present invention to make, and in fruit vinegar, non-volatility organic acid content is high, and tart flavour is soft, delicate fragrance, and mouthfeel is good.

Embodiment

Below in conjunction with embodiment, the present invention is illustrated.

Embodiment 1: the training approach of apple acid bacterium for fruit vinegar

1, select materials and clean: anosis without worm, free from extraneous odour, residual and to exceed standard fresh apple without poisonous metal without agriculture more than 9 one-tenth of the ripening degree of selection, cleans up after removing impurity;

2, squeeze the juice and filter: choose and cleaned apple, deliver to cage mill fragmentation, then squeeze the juice with belt press, squeezeding juice is delivered in vibrating filter and filtered;

3, sterilizing and enzymolysis: the fruit juice filtrate of step 2 is heated to 75 ~ 85 DEG C and carries out sterilizing, put into enzymatic vessel after being cooled to 45 ~ 50 DEG C after sterilizing, in fruit juice per ton, add 50 grams of polygalacturonases, stir after 30 ~ 40 minutes, leave standstill 30 minutes, the bottom of throw out from enzymatic vessel is got rid of;

5, ferment: after the fruit juice filtrate pol obtained in step 4 is adjusted to 12 ~ 13Brix, put into fermentor tank, add by fruit juice filtrate weight 0.2% 50 degree of white wine, the indoor of 15 ~ 18 DEG C are placed on after stirring, start fermentation after 20 days, ferment about 15 days, above fermented liquid, progressively grow mycelia, after 30 days, cover with mycelia above fermented liquid, and form block thalline, block thalline can as the strain inoculation making apple fruit vinegar.

Embodiment 2: the training approach of pear acid bacterium for fruit vinegar

1, select materials and clean: anosis without worm, free from extraneous odour, residual and to exceed standard fresh pear without poisonous metal without agriculture more than 9 one-tenth of the ripening degree of selection, cleans up after removing impurity;

2, squeeze the juice and filter: choose and cleaned pear, deliver to cage mill fragmentation, then squeeze the juice with belt press, squeezeding juice is delivered in vibrating filter and filtered;

3, sterilizing and enzymolysis: the fruit juice filtrate of step 2 is heated to 75 ~ 85 DEG C and carries out sterilizing, put into enzymatic vessel after being cooled to 45 ~ 50 DEG C after sterilizing, in fruit juice per ton, add 35 grams of polygalacturonases, stir after 30 ~ 40 minutes, leave standstill 20 minutes, by throw out from the eliminating bottom enzymatic vessel;

5, ferment: after the fruit juice filtrate pol obtained in step 4 is adjusted to 12 ~ 13Brix, put into fermentor tank, add by fruit juice filtrate weight 0.18% 52 degree of white wine, the indoor of 18 ~ 22 DEG C are placed on after stirring, start fermentation after 20 days, ferment about 16 days, above fermented liquid, progressively grow mycelia, after 32 days, cover with mycelia above fermented liquid, and form block thalline, block thalline can as the strain inoculation making pear fruit vinegar.

Claims

1. a training approach for apple acid bacterium for fruit vinegar, is characterized in that step is as follows:

(1), select materials and clean: anosis without worm, free from extraneous odour, residual and to exceed standard fresh apple without poisonous metal without agriculture more than 9 one-tenth of the ripening degree of selection, cleans up after removing impurity;

(2), squeeze the juice and filter: cleaned apple, deliver to cage mill fragmentation, then squeeze the juice with belt press, squeezeding juice is delivered in vibrating filter and is filtered;

(3), sterilizing and enzymolysis: the fruit juice filtrate that step (2) obtains is heated to 75 DEG C ~ 85 DEG C and carries out sterilizing, enzymatic vessel is put into after being cooled to 45 DEG C ~ 50 DEG C after sterilizing, 50 grams of polygalacturonases are added in fruit juice per ton, stir after 30 ~ 40 minutes, leave standstill 30 minutes, the bottom of throw out from enzymatic vessel is got rid of;

(4), filter: the fruit juice liquid of step (3) middle and upper part is first filtered by silicon bath soil, then carries out hollow filter;

(5), ferment: after the fruit juice filtrate pol obtained in step (4) is adjusted to 12 ~ 13Brix, put into fermentor tank, add by fruit juice filtrate weight 0.2% 50 degree of white wine, the indoor of 15 DEG C ~ 18 DEG C are placed on after stirring, start fermentation after 20 days, ferment 15 days, above fermented liquid, progressively grow mycelia, after 30 days, cover with mycelia above fermented liquid, and form block thalline, block thalline is as the bacterial classification making apple fruit vinegar.

2. a training approach for pear acid bacterium for fruit vinegar, is characterized in that step is as follows:

(1), select materials and clean: anosis without worm, free from extraneous odour, residual and to exceed standard fresh pear without poisonous metal without agriculture more than 9 one-tenth of the ripening degree of selection, cleans up after removing impurity;

(2), squeeze the juice and filter: cleaned pear, deliver to cage mill fragmentation, then squeeze the juice with belt press, squeezeding juice is delivered in vibrating filter and is filtered;

(3), sterilizing and enzymolysis: the fruit juice filtrate of step (2) is heated to 75 ~ 85 DEG C and carries out sterilizing, put into enzymatic vessel after being cooled to 45 ~ 50 DEG C after sterilizing, in fruit juice per ton, add 35 grams of polygalacturonases, stir after 30 ~ 40 minutes, leave standstill 20 minutes, by throw out from the eliminating bottom enzymatic vessel;

(5), ferment: after the fruit juice filtrate pol obtained in step (4) is adjusted to 12 ~ 13Brix, put into fermentor tank, add by fruit juice filtrate weight 0.18% 52 degree of white wine, the indoor of 18 ~ 22 DEG C are placed on after stirring, start fermentation after 20 days, ferment 16 days, above fermented liquid, progressively grow mycelia, after 32 days, cover with mycelia above fermented liquid, and form block thalline, block thalline is as the bacterial classification making pear fruit vinegar.