CN104017712A - Fermentation method of Clausena lansium fruit vinegar - Google Patents

Abstract

The invention discloses a fermentation method of Clausena lansium fruit vinegar, relating to the technical field of food fermentation. The method comprises the following steps: selecting fresh mature mechanical-damage-free rot-free Clausena lansium, cleaning with clear water, transferring into a juice extractor, mashing, filtering, and collecting the Clausena lansium juice; transferring into a fermentation tank, inoculating microzyme, and fermenting to obtain a Clausena lansium wine; standing; inoculating acetic bacteria, introducing oxygen, and fermenting to obtain the Clausena lansium fruit vinegar; and standing at normal temperature, sterilizing by heating, cooling and filling. The Clausena lansium fruit vinegar has the advantages of no impurity, clear color, smooth mouthfeel and pure smell.

Description

The fermentation process of Calusena lansium fruit vinegar

Technical field

The present invention relates to food fermentation technical field, especially a kind of fermentation process of Calusena lansium fruit vinegar.

Background technology

Fructus clausenae lansii, has another name called yellow bullet, Calusena lansium, king's jar etc., Rutaceae clausena plant, and fruit coloured gold is yellow, bright and clean dazzling, and sweet and sour palatability, juice enrich, and are all good fruit of a kind of color, can and claim with lichee.The effect such as Fructus clausenae lansii has food digesting stomach fortifying, regulating qi-flowing for strengthening spleen, promoting the circulation of QI to relieve pain, promote the production of body fluid to quench thirst.At present, Fructus clausenae lansii is mainly used to process jelly, jam, preserved fruit, fruitcake etc., about the working method of Calusena lansium fruit vinegar, there is not yet report.

Summary of the invention

The fermentation process that the object of this invention is to provide a kind of Calusena lansium fruit vinegar.

In order to address the above problem, the technical solution used in the present invention is:

A fermentation process for Calusena lansium fruit vinegar, comprises the following steps:

A, choose fresh, ripe, have no mechanical damage, without mildew and rot Fructus clausenae lansii, clear water is cleaned, and proceeds in juice extractor and smashs to pieces, filters, and collects Calusena lansium fruit juice;

B, described Calusena lansium fruit juice is proceeded to fermentor tank, inoculation yeast bacterium, ferments 15 days～20 days, obtains Calusena lansium fruit wine; Wherein in every 1 kilogram of Calusena lansium fruit juice, saccharomycetic addition is 180 milligrams～200 milligrams;

C, by standing 3 days～5 days of described Calusena lansium fruit wine;

D, access acetic bacteria, pass into oxygen, ferment 10 days～15 days, to ethanol concn be lower than 0.2%, obtain Calusena lansium fruit vinegar; Wherein, in every 1 kilogram of Calusena lansium fruit wine, the addition of acetic bacteria is 120 milligrams～150 milligrams, and leavening temperature is 20 ℃～25 ℃;

Standing 10 days～15 days of E, normal temperature, be heated to 80 ℃～90 ℃, keeps 1 minute～3 minutes, cooling, filling.

Owing to having adopted technique scheme, the present invention compared with prior art has following beneficial effect:

First the present invention adopts saccharomycetes to make fermentation is alcohol by the sugar transition in Fructus clausenae lansii, then adopts acetic fermentation that alcohol is converted into acetic acid, prepared Calusena lansium fruit vinegar inclusion-free, and color and luster is bright, and mouthfeel is smooth, and smell is pure, has denseer Fructus clausenae lansii fragrance.

Embodiment

Below in conjunction with embodiment, the invention will be further described:

Embodiment 1

Choose fresh, ripe, have no mechanical damage, without mildew and rot Fructus clausenae lansii double centner, with clear water, clean, proceed in juice extractor and smash to pieces, filter, obtain 45 kilograms of Calusena lansium fruit juice; Calusena lansium fruit juice is proceeded to fermentor tank, inoculate 6.75 grams of yeast, ferment 15 days, obtain Calusena lansium fruit wine; By standing 3 days of Calusena lansium fruit wine; Access 5.4 grams of acetic bacterias, pass into oxygen, controlled fermentation temperature is 20 ℃, ferment 10 days, to ethanol concn be lower than 0.2%, obtain Calusena lansium fruit vinegar; Standing 15 days of normal temperature, is heated to 80 ℃, keeps sterilization in 3 minutes, is cooled to room temperature, filling.

Embodiment 2

Choose fresh, ripe, have no mechanical damage, without 150 kilograms of mildew and rot Fructus clausenae lansii, with clear water, clean, proceed in juice extractor and smash to pieces, filter, obtain 68 kilograms of Calusena lansium fruit juice; Calusena lansium fruit juice is proceeded to fermentor tank, inoculate 13.6 grams of yeast, ferment 18 days, obtain Calusena lansium fruit wine; By standing 5 days of Calusena lansium fruit wine; Access 10.2 grams of acetic bacterias, pass into oxygen, controlled fermentation temperature is 25 ℃, ferment 15 days, to ethanol concn be lower than 0.2%, obtain Calusena lansium fruit vinegar; Standing 13 days of normal temperature, is heated to 85 ℃, keeps sterilization in 2 minutes, is cooled to room temperature, filling.

Embodiment 3

Choose fresh, ripe, have no mechanical damage, without 200 kilograms of mildew and rot Fructus clausenae lansii, with clear water, clean, proceed in juice extractor and smash to pieces, filter, obtain 89 kilograms of Calusena lansium fruit juice; Calusena lansium fruit juice is proceeded to fermentor tank, inoculate 17 grams of yeast, ferment 20 days, obtain Calusena lansium fruit wine; By standing 4 days of Calusena lansium fruit wine; Access 12 grams of acetic bacterias, pass into oxygen, controlled fermentation temperature is 25 ℃, ferment 13 days, to ethanol concn be lower than 0.2%, obtain Calusena lansium fruit vinegar; Standing 10 days of normal temperature, is heated to 90 ℃, keeps sterilization in 1 minute, is cooled to room temperature, filling.

Claims (1)

1. a fermentation process for Calusena lansium fruit vinegar, is characterized in that comprising the following steps:

A, choose fresh, ripe, have no mechanical damage, without mildew and rot Fructus clausenae lansii, clear water is cleaned, and proceeds in juice extractor and smashs to pieces, filters, and collects Calusena lansium fruit juice;

B, described Calusena lansium fruit juice is proceeded to fermentor tank, inoculation yeast bacterium, ferments 15 days～20 days, obtains Calusena lansium fruit wine; Wherein in every 1 kilogram of Calusena lansium fruit juice, saccharomycetic addition is 180 milligrams～200 milligrams;

C, by standing 3 days～5 days of described Calusena lansium fruit wine;

D, access acetic bacteria, pass into oxygen, ferment 10 days～15 days, to ethanol concn be lower than 0.2%, obtain Calusena lansium fruit vinegar; Wherein, in every 1 kilogram of Calusena lansium fruit wine, the addition of acetic bacteria is 120 milligrams～150 milligrams, and leavening temperature is 20 ℃～25 ℃;

Standing 10 days～15 days of E, normal temperature, be heated to 80 ℃～90 ℃, keeps 1 minute～3 minutes, cooling, filling.