CN104004640A - Production method of sand pear fruit vinegar - Google Patents
Production method of sand pear fruit vinegar Download PDFInfo
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- CN104004640A CN104004640A CN201410230009.1A CN201410230009A CN104004640A CN 104004640 A CN104004640 A CN 104004640A CN 201410230009 A CN201410230009 A CN 201410230009A CN 104004640 A CN104004640 A CN 104004640A
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- sand pear
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Abstract
The invention relates to a production method of sand pear fruit vinegar, which comprises the following steps: cutting sand pearsin to dices, and making a sand pear primary pulp; heating to 70-80 DEG C, and holding for 3-5 minutes until the soluble solid content reaches 11-13%; inoculating active dry yeast into the adjusted sand pear primary pulp, carrying out alcohol fermentation, and filtering with 4 layers of gauze to obtain the sand pear fermented wine vinasse for later use; pumping the sand pear wine vinasse into a self-suction acetic acid fermentation tank, and carrying out acetic acid fermentation at 32-34 DEG C for 96-100 hours under the ventilatory capacity of 150L/hour, thereby obtaining a sand pear acetic acid fermentation solution; and adding kieselguhr which accounts for 2 wt% of the acetic acid fermentation solution into the acetic acid fermentation solution, evenly mixing, carrying out frame filtration, packaging and sterilizing the filtrate, and cooling to obtain the sand pear fruit vinegar. The microbial fermentation action is utilized to sufficiently leach the nutritional health-care components, and thus, the flavor, mouthfeel and nutritional health-care function of the sand pear fruit vinegar are obviously better than those of the prepared sand pear fruit vinegar; and method fully utilizes waste resources, and has favorable application prospects.
Description
Technical field
The present invention relates to a kind of production method of fruit vinegar, specifically a kind of production method of sand pear fruit vinegar.
Background technology
Sand pear is the mature fruit of Rosaceae pear fruit tree, has the advantages such as output is high, soluble solid is high, nutritive and health protection components is abundant.But sand pear fruit is relatively little, high quality fruit rate is relatively low, and the fresh fruit market competitiveness is poor.And in the sand pear mature period, shedding, cull fruit rate are higher.
Sand pear producing region, usually can overstock because high yield produces a large amount of fresh fruits, inferior shedding phenomenon everywhere.And the nutrition of the inferior shedding of sand pear, health-care components and fresh fruit are suitable.For reducing the wasting of resources, increase household income, sand pear must carry out deep processing.
At present, existingly take the sand pear juice that sand pear fruit is Raw material processing, the report of sand pear wine.But, there are no the report of sand pear fruit vinegar processing.
Summary of the invention
The present invention seeks to the deficiency for solving the problems of the technologies described above, a kind of production method of sand pear fruit vinegar is provided, take sand pear fresh fruit or inferior shedding is raw material, by modern biofermentation technique, be processed into sand pear fruit vinegar, prepared sand pear fruit vinegar tart flavour is soft mellow and full, there is sand pear health-care components, also have local flavor and the nourishing function of vinegar concurrently.Both can be used as high-grade seasoned vinegar, also can be deployed into sand pear acetic acid beverage.
The present invention solves the problems of the technologies described above adopted technical scheme to be: a kind of production method of sand pear fruit vinegar, and concrete production method comprises the following steps:
Step 1, sand pear is clean with clear water, after drying, is directly cut into fruit the fritter of 1cm left and right, then uses hollander to make sand pear magma; Sand pear magma is stirred on one side, Yi Bian be heated to 70-80 ℃, maintain 3-5min, to evaporate the part moisture in sand pear magma, soluble solid reaches 11-13%, is cooled to room temperature, standby;
Step 2, in cooled sand pear magma, inoculating active dry yeast carries out zymamsis, and inoculum size is the 0.03-0.05% of sand pear magma quality, and leavening temperature is 20-24 ℃, and fermentation time is 3-5 days; After fermented liquid alcoholic strength no longer raises, stop fermentation, use 4 layers of filtered through gauze to obtain the sand pear fermented wine junket that alcoholic strength is 6.0-7.0%, standby;
Step 3, sand pear fermented wine junket is pumped into self-suctional fermenter for acetic acid production, the acetic bacteria liquid of activation is inoculated in sand pear fermented wine junket, inoculum size is the 8-12% of sand pear fermented wine junket volume; Then carry out acetic fermentation, leavening temperature 32-34 ℃, air flow 150L/h, fermentation time 96-100h, when titration acidity is 4.0-4.8%, takes out sand pear acetic acid fermentation liquid, standby;
Acetic bacteria activation method is: get acetic bacteria powder 1.0g and be dissolved in the triangular flask (volume 250mL) that 150mL sand pear fermented wine junket (alcoholic strength is 7.0%-8.0%) is housed, 4 layers of gauze sealing, constant temperature oscillation (32-34 ℃, 120rmp) activation 48h.
Step 4, in sand pear acetic acid fermentation liquid, add diatomite, addition is 2% of sand pear acetic acid fermentation liquid quality, mix, Plate Filtration, after filtrate packing, in 62-66 ℃, sterilization 15-20min, after cooling sand pear fruit vinegar.
In described step 3, take out part sand pear acetic acid fermentation liquid and carry out the operation of step 4, residue sand pear acetic acid fermentation liquid, as reserving seed for planting, continues fermentation after supplementary sand pear fermented wine junket.
Beneficial effect is:
1, the production method of sand pear fruit vinegar of the present invention is processed into sand pear fruit vinegar by modern biofermentation technique, can make full use of on the one hand a resource shrinkage waste, can also enrich on the other hand sand pear converted products kind; The sand pear wide material sources that the present invention uses can be fresh fruit, cull fruit, shedding.Fermentation is less demanding to raw material profile, freshness with sand pear, can make full use of waste resource, turns waste into wealth.Take full advantage of waste resource, there is good application prospect.
2, the production method of sand pear fruit vinegar of the present invention, by microorganism fermentative action, by the abundant stripping of nutritive and health protection components in sand pear, local flavor, mouthfeel and nutrient health-care function are obviously better than blending type sand pear fruit vinegar.The present invention's used device with short production cycle, disposable is few, and production controllability is strong, easy to operate and control, constant product quality.Of many uses, can be used as high-grade seasoned vinegar and use, also can be deployed into sand pear fruit vinegar beverage.
Embodiment
A production method for sand pear fruit vinegar, concrete production method comprises the following steps:
Step 1, sand pear is clean with clear water, after drying, is directly cut into fruit the fritter of 1cm left and right, then uses hollander to make sand pear magma; Sand pear magma is stirred on one side, Yi Bian be heated to 70-80 ℃, maintain 3-5min, to evaporate the part moisture in sand pear magma, soluble solid reaches 11-13%, is cooled to room temperature, standby;
Step 2, in cooled sand pear magma, inoculating active dry yeast carries out zymamsis, and inoculum size is the 0.03-0.05% of sand pear magma quality, and leavening temperature is 20-24 ℃, and fermentation time is 3-5 days; After fermented liquid alcoholic strength no longer raises, stop fermentation, use 4 layers of filtered through gauze to obtain the sand pear fermented wine junket that alcoholic strength is 6.0-7.0%, standby;
Step 3, sand pear fermented wine junket is pumped into self-suctional fermenter for acetic acid production, the acetic bacteria liquid of activation is inoculated in sand pear fermented wine junket, inoculum size is the 8-12% of sand pear fermented wine junket volume; Then carry out acetic fermentation, leavening temperature 32-34 ℃, air flow 150L/h, fermentation time 96-100h, when titration acidity is 4.0-4.8%, takes out sand pear acetic acid fermentation liquid, standby;
Acetic bacteria activation method is: get acetic bacteria powder 1.0g and be dissolved in the triangular flask (volume 250mL) that 150mL sand pear fermented wine junket (alcoholic strength is 7.0%-8.0%) is housed, 4 layers of gauze sealing, constant temperature oscillation (32-34 ℃, 120rmp) activation 48h.
Step 4, in sand pear acetic acid fermentation liquid, add diatomite, addition is 2% of sand pear acetic acid fermentation liquid quality, mix, Plate Filtration, after filtrate packing, in 62-66 ℃, sterilization 15-20min, after cooling sand pear fruit vinegar.
In described step 3, take out part sand pear acetic acid fermentation liquid and carry out the operation of step 4, residue sand pear acetic acid fermentation liquid, as reserving seed for planting, continues fermentation after supplementary sand pear fermented wine junket.
embodiment 1
A production method for sand pear fruit vinegar, concrete production method comprises the following steps:
Step 1, sand pear is clean with clear water, after drying, is directly cut into fruit the fritter of 1cm left and right, then uses fruit pulping machince to make sand pear magma; Sand pear magma is stirred on one side, Yi Bian be heated to 80 ℃, maintain 5min, to evaporate the part moisture in sand pear magma, soluble solid reaches 13%, is cooled to room temperature, standby;
Step 2, in cooled sand pear magma, inoculating active dry yeast carries out zymamsis, and inoculum size is 0.05% of sand pear magma quality, and leavening temperature is 24 ℃, and fermentation time is 3 days; After fermented liquid alcoholic strength no longer raises, stop fermentation, using 4 layers of filtered through gauze to obtain alcoholic strength is 7.0% sand pear fermented wine junket;
Step 3, sand pear fermented wine junket is pumped into self-suctional fermenter for acetic acid production, the acetic bacteria liquid of activation is inoculated in sand pear fermented wine junket, inoculum size is 12% of sand pear fermented wine junket volume; Then carry out acetic fermentation, 34 ℃ of leavening temperatures, air flow 150L/h, fermentation time 100h, when titration acidity is 4.8%, takes out sand pear acetic acid fermentation liquid, standby;
Acetic bacteria activation method is: gets acetic bacteria powder 1.0g and is dissolved in the triangular flask (volume 250mL) that 150mL sand pear fermented wine junket (alcoholic strength is 8.0%) is housed, and 4 layers of gauze sealing, constant temperature oscillation (34 ℃, 120rmp) activation 48h.
Step 4, in sand pear acetic acid fermentation liquid, add diatomite, addition is 2% of sand pear acetic acid fermentation liquid quality, mix, Plate Filtration, after filtrate packing, in 66 ℃, sterilization 20min, after cooling sand pear fruit vinegar.
In described step 3, take out part sand pear acetic acid fermentation liquid and carry out the operation of step 4, residue sand pear acetic acid fermentation liquid, as reserving seed for planting, continues fermentation after supplementary sand pear fermented wine junket.
embodiment 2
A production method for sand pear fruit vinegar, concrete production method comprises the following steps:
Step 1, sand pear is clean with clear water, after drying, belt leather, core are directly cut into fruit the fritter of 1cm left and right, then use fruit pulping machince to make sand pear magma; Sand pear magma is stirred on one side, Yi Bian be heated to 70 ℃, maintain 3min, to evaporate the part moisture in sand pear magma, soluble solid reaches 11%, is cooled to room temperature, standby;
Step 2, in cooling rear sand pear magma, inoculating active dry yeast carries out zymamsis, and inoculum size is 0.03% of sand pear magma quality; Leavening temperature is 20 ℃, and fermentation time is 5 days; After fermented liquid alcoholic strength no longer raises, stop fermentation, using 4 layers of filtered through gauze to obtain alcoholic strength is 6.0% sand pear fermented wine junket;
Step 3, sand pear fermented wine junket is pumped into self-suctional fermenter for acetic acid production, the acetic bacteria liquid of activation is inoculated in sand pear fermented wine junket, inoculum size is 8% of sand pear fermented wine junket volume; Then carry out acetic fermentation, 32 ℃ of leavening temperatures, air flow 150L/h, fermentation time 96h, when titration acidity is 4.0%, takes out sand pear acetic acid fermentation liquid, standby;
Acetic bacteria activation method is: gets acetic bacteria powder 1.0g and is dissolved in the triangular flask (volume 250mL) that 150mL sand pear fermented wine junket (alcoholic strength is 7.0%) is housed, and 4 layers of gauze sealing, constant temperature oscillation (32 ℃, 120rmp) activation 48h.
In acetic fermentation, acetic bacteria is used " Bright brand " vinegar to produce bacterium powder.
Step 4, in sand pear acetic acid fermentation liquid, add diatomite, addition is 2% of sand pear acetic acid fermentation liquid quality, mix, Plate Filtration, after filtrate packing, in 62 ℃, sterilization 15min, after cooling sand pear fruit vinegar.
In described step 3, take out part sand pear acetic acid fermentation liquid and carry out the operation of step 4, residue sand pear acetic acid fermentation liquid, as reserving seed for planting, continues fermentation after supplementary sand pear fermented wine junket.
embodiment 3
A production method for sand pear fruit vinegar, concrete production method comprises the following steps:
Step 1, sand pear is clean with clear water, after drying, is directly cut into fruit the fritter of 1cm left and right, then uses fruit pulping machince to make sand pear magma; Sand pear magma is stirred on one side, Yi Bian be heated to 75 ℃, maintain 4min, to evaporate the part moisture in sand pear magma, soluble solid reaches 12%, is cooled to room temperature, standby;
Step 2, in cooling rear sand pear magma, inoculating active dry yeast carries out zymamsis, and inoculum size is 0.04% of sand pear magma quality, and leavening temperature is 22 ℃, and fermentation time is 4 days; After fermented liquid alcoholic strength no longer raises, stop fermentation, using 4 layers of filtered through gauze to obtain alcoholic strength is 6.5% sand pear fermented wine junket;
Step 3, sand pear fermented wine junket is pumped into self-suctional fermenter for acetic acid production, the acetic bacteria liquid of activation is inoculated in sand pear fermented wine junket, inoculum size is 10% of sand pear fermented wine junket volume; Then carry out acetic fermentation, 33 ℃ of leavening temperatures, air flow 150L/h, fermentation time 98h, when titration acidity is 4.5%, takes out sand pear acetic acid fermentation liquid, standby;
Acetic bacteria activation method is: gets acetic bacteria powder 1.0g and is dissolved in the triangular flask (volume 250mL) that 150mL sand pear fermented wine junket (alcoholic strength is 7.5%) is housed, and 4 layers of gauze sealing, constant temperature oscillation (33 ℃, 120rmp) activation 48h.
In acetic fermentation, acetic bacteria is used " Bright brand " vinegar to produce bacterium powder.
Step 4, in sand pear acetic acid fermentation liquid, add diatomite, addition is 2% of sand pear acetic acid fermentation liquid quality, mix, Plate Filtration, after filtrate packing, in 65 ℃, sterilization 18min, after cooling sand pear fruit vinegar.
In described step 3, take out part sand pear acetic acid fermentation liquid and carry out the operation of step 4, residue sand pear acetic acid fermentation liquid, as reserving seed for planting, continues fermentation after supplementary sand pear fermented wine junket.
Claims (4)
1. a production method for sand pear fruit vinegar, is characterized in that: concrete production method comprises the following steps:
Step 1, sand pear is cleaned after stripping and slicing, then use hollander to make sand pear magma; Sand pear magma is stirred on one side, Yi Bian be heated to 70-80 ℃, maintain 3-5min to evaporate the part moisture in sand pear magma, make its soluble solid reach 11-13%, be cooled to room temperature, standby;
Step 2, in cooled sand pear magma, inoculating active dry yeast carries out zymamsis, and inoculum size is the 0.03-0.05% of sand pear magma quality, and leavening temperature is 20-24 ℃, and fermentation time is 3-5 days; After fermented liquid alcoholic strength no longer raises, stop fermentation, filter to obtain the alcoholic strength sand pear fermented wine junket that is 6.0-7.0%, standby;
Step 3, sand pear fermented wine junket is pumped into self-suctional fermenter for acetic acid production, the acetic bacteria liquid of activation is inoculated in sand pear fermented wine junket, inoculum size is the 8-12% of sand pear fermented wine junket volume; Then carry out acetic fermentation, leavening temperature 32-34 ℃, air flow 150L/h, fermentation time 96-100h, when titration acidity is 4.0-4.8%, takes out sand pear acetic acid fermentation liquid, standby;
Step 4, in sand pear acetic acid fermentation liquid, add diatomite, addition is 2% of sand pear acetic acid fermentation liquid quality, mix, Plate Filtration, after filtrate packing, in 62-66 ℃, sterilization 15-20min, after cooling sand pear fruit vinegar.
2. the production method of sand pear fruit vinegar as claimed in claim 1, is characterized in that: described step 2 is used 4 layers of filtered through gauze to obtain sand pear fermented wine junket.
3. the production method of sand pear fruit vinegar as claimed in claim 1, it is characterized in that: acetic bacteria liquid activation method is: get acetic bacteria powder 1.0g and be dissolved in the triangular flask that 150mL alcoholic strength is the sand pear fermented wine junket of 7.0-8.0% is housed, then with 4 layers of gauze sealing, 32-34 ℃ of constant temperature oscillation activates 48h.
4. the production method of sand pear fruit vinegar as claimed in claim 1, is characterized in that: in described step 3, take out part sand pear acetic acid fermentation liquid and carry out the operation of step 4, residue sand pear acetic acid fermentation liquid, as reserving seed for planting, continues fermentation after supplementary sand pear fermented wine junket.
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| CN201410230009.1A CN104004640A (en) | 2014-05-28 | 2014-05-28 | Production method of sand pear fruit vinegar |
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| CN201410230009.1A CN104004640A (en) | 2014-05-28 | 2014-05-28 | Production method of sand pear fruit vinegar |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107118931A (en) * | 2017-06-29 | 2017-09-01 | 周兆平 | The brewage process of gold bead fruit fruit vinegar |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102161959A (en) * | 2011-04-25 | 2011-08-24 | 王荣祥 | Wild sand pear wine and making process thereof |
| CN102851193A (en) * | 2012-10-08 | 2013-01-02 | 河北科技大学 | Preparation method of semi-dry pear vinegar |
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- 2014-05-28 CN CN201410230009.1A patent/CN104004640A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102161959A (en) * | 2011-04-25 | 2011-08-24 | 王荣祥 | Wild sand pear wine and making process thereof |
| CN102851193A (en) * | 2012-10-08 | 2013-01-02 | 河北科技大学 | Preparation method of semi-dry pear vinegar |
Non-Patent Citations (4)
| Title |
|---|
| 严奉伟等: "《水果深加工技术与工艺配方》", 31 May 2001, 科学技术文献出版社 * |
| 崔涛: "砂梨果醋酿制及其风味物质的研究", 《中国优秀硕士学位论文全文数据库工程科技I辑》 * |
| 李平凡等: "《调味品生产技术》", 31 March 2013, 中国轻工业出版社 * |
| 林亲录等: "《园艺产品加工学》", 31 March 2003, 中国农业出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107118931A (en) * | 2017-06-29 | 2017-09-01 | 周兆平 | The brewage process of gold bead fruit fruit vinegar |
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Application publication date: 20140827 |