CN103667008A - Preparation method of maca vinegar - Google Patents
Preparation method of maca vinegar Download PDFInfo
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- CN103667008A CN103667008A CN201310738722.2A CN201310738722A CN103667008A CN 103667008 A CN103667008 A CN 103667008A CN 201310738722 A CN201310738722 A CN 201310738722A CN 103667008 A CN103667008 A CN 103667008A
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- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The invention provides a preparation method of maca vinegar. The preparation method comprises the steps of: preparation of fermentation liquid, alcohol fermentation, acetic fermentation, ageing and clarification, blending, filtering and sterilization. The preparation method is characterized by comprising the specific steps of: (1) pulping with maca fresh fruits, adjusting the sugar degree and the pH value, then sterilizing and preparing fermentation liquid of maca fruit pulp; (2) after fully stirring the fermentation liquid of the maca fruit pulp and saccharomycetes, fermenting for 18-25 days at the temperature of 26-32 DEG C; (3) after fully stirring alcohol fermentation liquid and acetic bacteria, fermenting for 30-40 days at the temperature of 32-38 DEG C; (4) ageing the acetic fermentation liquid for 25-30 days, using siphon to absorb upper supernatant liquid, and carrying out ageing for 30-40 days; (5) adjusting the maca aged vinegar according to the requirement of a GB18187 standard; (6) filtering mixed liquid of the maca vinegar, bottling, sterilizing, cooling to the room temperature, then labeling, boxing and warehousing. The maca vinegar prepared by the preparation method not only enables the nutrition ingredients of the maca to be richer, but also is easier to absorb after being absorbed by a human body so as to be applicable to wider crowds.
Description
Technical field
The present invention relates to a kind of preparation method of agate coffee vinegar.
Background technology
Agate coffee (English name " maca ", latin name "
lepidium meyeniiwalp. ") for a kind of, originate in the annual or 2 years raw herbaceous plant of the above Cruciferae separate row Vegetable spps of 3500 meters of South America Peru Andes height above sea level; there is high nutritive value and health-care effect; as local resident's important foodstuffs, one of originate for thousands of years always, and there is antifatigue, anti-oxidant, strengthening immunity, improve the effects such as sexual function, endocrine regulation, raising fertility.But agate coffee product is mainly and is processed into tablet and Maca wine at present, food agate coffee tablet product, the part nutrition human body in agate coffee is difficult for absorbing; Maca wine one is to have lost the agate coffee nutrition that is not dissolved in wine, the 2nd, should not alcohol user can not drink, and consumer groups are restricted.
Summary of the invention
The object of the invention is for above-mentioned deficiency, a kind of preparation method of agate coffee vinegar is provided, can make the nutrition of agate coffee abundanter, absorption of human body more easily absorbs, applicable crowd is wider.
The present invention is achieved in that a kind of preparation method of agate coffee vinegar, comprises fermented liquid preparation, zymamsis, acetic fermentation, ageing clarification, allotment and filtration and sterilization steps,
1, fermented liquid preparation: after the ratio of 5:1 mixes in mass ratio with pulp, white sugar or glucose after the making beating of agate coffee fresh fruit, adjust pH value to 5.5～6.5 with citric acid, sterilizing is 4～6 seconds at 125 ℃～135 ℃ temperature, makes agate coffee fruit jam fermentation liquid;
2, zymamsis: 0.45～0.55% yeast of getting the agate coffee fruit jam fermentation liquid quality that step 1 makes, put into the syrup that 9～11 times of sugar degrees of yeast quality are 1.8～2.2%, at 38～42 ℃ of temperature, activate 1.8～2.2 hours, the agate coffee fruit jam fermentation liquid of step 1 preparation and the yeast of activation are added in ethanol fermentation tank, after fully stirring, 26 ℃～32 ℃ temperature bottom fermentations 18～25 days;
3, acetic fermentation: the alcohol fermentation liquid that the ethanol concn volume percent that step 2 is made is 8%～9% pumps in apparatus for acetic acid fermentation tank, 5～10% cultured acetic bacterias that add alcohol fermentation liquid quality, 32 ℃～38 ℃ temperature bottom fermentations 30～40 days, alcohol residue amount, when ethanol concn volume percent 0.2%～0.5%, is carried out TRANSIENT HIGH TEMPERATURE sterilising treatment;
4, ageing clarification: the acetic acid fermentation liquid that step 3 is made pumps in ageing tank ageing 25～30 days, draws top clear liquor with siphonage, pumps in another ageing tank ageing 30～40 days;
5, allotment: step 4 is made agate coffee ageing vinegar, extremely qualified by GB 18187 standard-required adjustment indexes;
6, filtration and sterilizing: step 5 is made agate coffee vinegar mixed liquid filter, after bottling, be put in water-bath at 65～68 ℃ of temperature sterilization 25～35 minutes, after sterilization, be cooled to room temperature and get final product labeling, vanning warehouse-in.
Use technique of the present invention, after the techniques such as zymamsis, acetic fermentation, make the nutrition of agate coffee substantially all be dissolved in extracting solution, and be made into agate coffee vinegar, in agate coffee vinegar, contain ten kinds of above organic acids, the organic acids such as acetic acid contribute to normally carrying out of human body tricarboxylic acid cycle, thereby make aerobic metabolism smooth and easy, the lactic acid that is conducive to remove deposition, plays the effect of Ginseng Extract.The several kinds of mineral elements such as the potassium containing in agate coffee vinegar, zinc can generate alkaline matter after metabolism in vivo, can prevent acidification of blood, reach the object that regulates acid base equilibrium.For this reason, the agate coffee vinegar of making of the present invention, the nutrition that not only makes agate coffee is abundanter and more easily absorb after absorption of human body, and applicable crowd is wider.
embodiment:
Below in conjunction with embodiment, the present invention is illustrated.
A preparation method for agate coffee vinegar, comprises fermented liquid preparation, zymamsis, acetic fermentation, ageing clarification, allotment, filtration and sterilizing, and its concrete technology is:
1, fermented liquid preparation
(1) after the ratio of 5:1 mixes in mass ratio with pulp, white sugar or glucose after the making beating of agate coffee fresh fruit, with citric acid, adjust pH value to 5.5～6.5, at 125 ℃～135 ℃ temperature, sterilizing is 4～6 seconds, makes agate coffee fruit jam fermentation liquid standby;
(2) preferred acetic acid bacteria strain enlarged culturing step by step, prepares acetic bacteria standby;
2, zymamsis:
(1) get 0. 5% yeast of the agate coffee fruit jam fermentation liquid quality making, put into the syrup that 9～11 times of sugar degrees of yeast quality are 2%, at 38～42 ℃ of temperature, activate 2 hours, preparation activation yeast is standby;
(2) the agate coffee fruit jam fermentation liquid of preparation and activation yeast are added in ethanol fermentation tank, after fully stirring, 26 ℃～32 ℃ temperature bottom fermentations 22～23 days;
3, acetic fermentation: the alcohol fermentation liquid that the ethanol concn volume percent that previous step is made is 8%～9% pumps in apparatus for acetic acid fermentation tank, 5～10% cultured acetic bacterias that add alcohol fermentation liquid quality, 32 ℃～38 ℃ temperature bottom fermentations 30～35 days, alcohol residue amount, when ethanol concn volume percent 0.2%～0.5%, is carried out TRANSIENT HIGH TEMPERATURE sterilising treatment;
4, ageing clarification: the acetic acid fermentation liquid making is pumped in ageing tank to ageing 28 days, draw top clear liquor with siphonage, pump in another ageing tank ageing 32 days;
5, allotment: previous step is made agate coffee ageing vinegar, extremely qualified by GB 18187 standard-required adjustment indexes;
6, filtration and sterilizing: previous step is made agate coffee vinegar mixed liquid filter, after bottling, be put in water-bath at 65～68 ℃ of temperature sterilization 30 minutes, after sterilization, be cooled to room temperature and get final product labeling, vanning warehouse-in.
Claims (1)
1. a preparation method for agate coffee vinegar, is characterized in that, preparation process is as follows:
(1) fermented liquid preparation: with the pulp after the making beating of agate coffee fresh fruit and white sugar or glucose in mass ratio the ratio of 5:1 mix, with citric acid adjustment pH value to 5.5～6.5, at 125 ℃～135 ℃ temperature, sterilizing is 4～6 seconds, makes agate coffee fruit jam fermentation liquid;
(2) zymamsis: 0.45～0.55% yeast of getting the agate coffee fruit jam fermentation liquid quality that step (1) makes, put into the syrup that 9～11 times of sugar degrees of yeast quality are 1.8～2.2%, at 38～42 ℃ of temperature, activate 1.8～2.2 hours, agate coffee fruit jam fermentation liquid prepared by step (1) and the yeast of activation add in ethanol fermentation tank, after fully stirring, 26 ℃～32 ℃ temperature bottom fermentations 18～25 days;
(3) acetic fermentation: the alcohol fermentation liquid that the ethanol concn volume percent that step (2) is made is 8%～9% pumps in apparatus for acetic acid fermentation tank, 5～10% cultured acetic bacterias that add alcohol fermentation liquid quality, 32 ℃～38 ℃ temperature bottom fermentations 30～40 days, alcohol residue amount, when ethanol concn volume percent 0.2%～0.5%, is carried out TRANSIENT HIGH TEMPERATURE sterilising treatment;
(4) ageing clarification: the acetic acid fermentation liquid that step (3) is made pumps in ageing tank ageing 25～30 days, draws top clear liquor with siphonage, pumps in another ageing tank ageing 30～40 days;
(5) allotment: step (4) is made agate coffee ageing vinegar, extremely qualified by GB 18187 standard-required adjustment indexes;
(6) filter and sterilizing: step (5) is made agate coffee vinegar mixed liquid filter, after bottling, be put in water-bath at 65～68 ℃ of temperature sterilization 25～35 minutes, after sterilization, be cooled to room temperature and get final product labeling, vanning warehouse-in.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201310738722.2A CN103667008A (en) | 2013-12-30 | 2013-12-30 | Preparation method of maca vinegar |
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| CN201310738722.2A CN103667008A (en) | 2013-12-30 | 2013-12-30 | Preparation method of maca vinegar |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103981079A (en) * | 2014-05-30 | 2014-08-13 | 江苏恒顺醋业股份有限公司 | Aromatic maca vinegar and preparation method thereof |
| CN104263589A (en) * | 2014-10-21 | 2015-01-07 | 哈尔滨艾博雅食品科技开发有限公司 | Manufacturing method of maca fermented wine |
| CN104522669A (en) * | 2015-01-13 | 2015-04-22 | 香格里拉县天丽斯生物科技发展有限公司 | Maca enzyme and preparation method thereof |
| CN105368687A (en) * | 2014-08-20 | 2016-03-02 | 中国林业科学研究院资源昆虫研究所 | Maca vinegar preparation method and maca vinegar prepared through method |
| CN105647774A (en) * | 2015-12-30 | 2016-06-08 | 贵州都匀幸何健康食品发展有限责任公司 | Sugar apple fruit vinegar and manufacturing method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2007097545A (en) * | 2005-10-07 | 2007-04-19 | Suntory Ltd | Maca extract-containing beverage or food blended with acetic acid or edible vinegar |
| CN103146563A (en) * | 2013-03-13 | 2013-06-12 | 王百鸣 | Maca and fructus hippophae health-care vinegar |
-
2013
- 2013-12-30 CN CN201310738722.2A patent/CN103667008A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2007097545A (en) * | 2005-10-07 | 2007-04-19 | Suntory Ltd | Maca extract-containing beverage or food blended with acetic acid or edible vinegar |
| CN103146563A (en) * | 2013-03-13 | 2013-06-12 | 王百鸣 | Maca and fructus hippophae health-care vinegar |
Non-Patent Citations (3)
| Title |
|---|
| 杨晶明等: "玛咖（Maca）干品营养成分分析与比较", 《中国食品卫生杂志》 * |
| 陈国刚等: "蟠桃果醋生产工艺的研究", 《农产品加工•学刊》 * |
| 陈国刚等: "蟠桃果醋生产工艺的研究", 《农产品加工•学刊》, no. 12, 31 December 2010 (2010-12-31) * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103981079A (en) * | 2014-05-30 | 2014-08-13 | 江苏恒顺醋业股份有限公司 | Aromatic maca vinegar and preparation method thereof |
| CN105368687A (en) * | 2014-08-20 | 2016-03-02 | 中国林业科学研究院资源昆虫研究所 | Maca vinegar preparation method and maca vinegar prepared through method |
| CN104263589A (en) * | 2014-10-21 | 2015-01-07 | 哈尔滨艾博雅食品科技开发有限公司 | Manufacturing method of maca fermented wine |
| CN104522669A (en) * | 2015-01-13 | 2015-04-22 | 香格里拉县天丽斯生物科技发展有限公司 | Maca enzyme and preparation method thereof |
| CN105647774A (en) * | 2015-12-30 | 2016-06-08 | 贵州都匀幸何健康食品发展有限责任公司 | Sugar apple fruit vinegar and manufacturing method thereof |
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Application publication date: 20140326 |