CN104106823A - 一种纯生菠萝米醋饮料及其制备方法 - Google Patents
一种纯生菠萝米醋饮料及其制备方法 Download PDFInfo
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Abstract
本发明涉及一种纯生菠萝米醋饮料及其制备方法。针对部分普通果醋饮料产品存在干浸出物偏低、营养成分不足、产品口感单一、口味清淡乏味等问题,本发明采用的技术方法是:利用菠萝、糯米原料具有食补特性和优势,采用糯米糖化及后发酵,生成普通干黄酒,普通干黄酒稀释后进行醋酸发酵,成为米醋,加入浓缩菠萝汁进行调配,进入无菌过滤组合系统进行无菌过滤及罐装等工艺,生产一种保健型纯生菠萝米醋饮料,无需高温杀菌,保持了纯生菠萝米醋饮料的生物稳定性,口感新鲜,口味柔和,清爽纯正,果香浓郁,干浸出物含量得到提高,营养成分及含量得到了增强,达到提升产品附加值和增加市场需求的目的。
Description
技术领域
本发明涉及一种纯生菠萝米醋饮料及其制备方法。
背景技术
当前,部分普通果醋饮料产品不仅存在干浸出物偏低、营养成分不足、产品口感单一、口味清淡乏味等问题,在口感新鲜、口味纯正、风味稳定、营养价值等方面也比不上纯生果醋饮料。
发明内容
本发明利用芒果、糯米原料具有食补特性和优势,采用纯种糖化发酵剂、麦曲将糯米进行糖化及后发酵,发酵结束后生成普通干黄酒,压滤酒液,高温除酶、酵母及杂菌,接着加入清水稀释,接入醋酸菌液进行醋酸发酵,发酵结束后生成米醋,在此基础上加入浓缩菠萝汁进行调配,进入无菌过滤组合系统进行无菌过滤及罐装,生产纯生菠萝米醋饮料。综合运用黄酒发酵、食醋发酵、浓缩果汁、醋饮料配制、无菌过滤及无菌灌装等技术,无需高温杀菌,较好地保持了纯生菠萝米醋饮料的生物稳定性,口感新鲜,口味柔和,清爽纯正,果香浓郁,干浸出物含量得到提高,营养成分和含量得到了增强,创造一种保健型纯生食醋饮料创新产品,达到提升产品附加值和增加市场需求的目的。
本发明的技术方案是:
a、糯米淘米、浸米24~48h后,取出沥干水分蒸煮,淘米及浸米的浆水留下,自然发酵后成酸浆水,酸度0.39~0.5%,杀菌后用作调整糯米糖化发酵时醪液的酸度,蒸熟的米饭冷却至32~35℃,倒入发酵罐中,用清水及酸浆水打散饭,播撒纯种根霉曲粉及麦曲进行搭窝糖化发酵,品温保持在18~28℃之间,24~36h后,糯米糖化醪发酵品温上升至30~32℃,发酵处于糖化旺盛期,随后,开耙并加入酸浆水调整醪液浓度和酸度,经过5~7天的前发酵和55~70天的后发酵,发酵结束,将其压滤榨取,糟酒分离,把澄清后的生酒送入薄板式换热消毒器,保持80~85℃杀菌15min,除去各种酶、酵母及杂菌,制得普通干黄酒,酒精度在12~15%vol,接着按普通干黄酒∶清水为1∶1的比例,在普通干黄酒中加入清水,将适量纯种醋酸菌种用温水稀释成5%醋酸菌液接种入稀释后的酒中,混合均匀后进行发酵,品温控制在38℃以下,醋酸发酵25~30天后,连续发酵直到酸度不再增加,酸度≥4.5g/100ml,米醋发酵结束;
b、将八、九成熟优质菠萝用剥皮机剥去果皮及果眼,用清水清洗后将果肉放进3°Bé盐水中浸泡20~30min,溶解菠萝朊酶,捞出果肉用粉碎机破碎,用压榨机榨汁滤渣取果汁, 含糖量为12~16%,酸度约为0.4~0.6%,用适量果胶酶进行脱胶处理,果汁澄清过滤后制成鲜菠萝汁,随后,采用冷冻浓缩法对鲜菠萝汁实施浓缩一倍,使其含糖量浓缩至24~32%,制成鲜浓缩菠萝汁;
c、按鲜浓缩菠萝汁∶米醋为3∶2的比例进行调配,将b中鲜浓缩菠萝汁混入d中米醋中搅匀,制得菠萝米醋饮料,醋酸≤2g/100ml,总糖≥20g/100ml;
d、用不锈钢饮料泵先将c中菠萝米醋饮料输入硅藻土过滤机滤除细小微粒及胶体悬浮物,再输入板框式压滤机实施精滤,滤除大部分醋酸菌、各种酶、杂菌及其他微生物,澄清醋液,随后,进入膜过滤机进行无菌过滤组合系统无菌过滤,滤除全部醋酸菌、各种酶、杂菌及其他微生物,最后,输入无菌室及无菌灌装设备进行无菌灌装,贴标,包装,制成纯生菠萝米醋饮料成品。
本发明优势:一是口感新鲜强。因为纯生菠萝米醋饮料无需高温杀菌,较好地保持了纯生菠萝米醋饮料的新鲜风味,避免了因高温杀菌而破坏原有风味,以及生成一些有害物质,同时又不失传统风格,产品新鲜度好,口感更新鲜,避免成品菠萝米醋饮料产生过多的老化味。二是口味柔和,清爽纯正。纯生菠萝米醋饮料生产过程中经历了糯米糖化及后发酵,发酵结束后生成普通干黄酒,普通干黄酒稀释后进行醋酸发酵,成为米醋,在此基础上加入浓缩菠萝汁进行调配,进入无菌过滤组合系统进行无菌过滤及罐装,生产纯生菠萝米醋饮料等工艺,自然发酵,工艺流程的时间相对较长,加上运用多级超滤“冷杀菌”技术,去除杂菌及异味,因而纯生菠萝米醋饮料感官上更加柔和、清爽、纯正。三是在净化、除菌的同时,有效地提高了纯生菠萝米醋饮料产品的稳定性。在普通干黄酒稀释后进行醋酸发酵前,对普通干黄酒实施高温杀菌,除去了各种酶、酵母菌及杂菌,在生产线终端采用无菌过滤和无菌灌装工艺,滤除各种细小微粒及胶体悬浮物,以及全部醋酸菌、各种酶、杂菌及其他微生物,有效地避免因微生物的繁殖而产生各种杂菌,破坏菠萝米醋溶液平衡,而发生质变。四是干浸出物含量高,营养更丰富。采用多种原辅料发酵及调配,避免使用白糖调整发酵前的含糖量,有效地解决了产品干浸出物较少的问题,并综合了各种原辅料的风味,除具食醋的基本特色外,比单一原料酿造的果醋在色、香、味诸位协调上更出色,含有丰富的氨基酸、碳水化合物、无机盐类、多种维生素,更具养生保健价值,可以弥补普通果醋功能上的不足,特别纯生菠萝米醋饮料因无需高温杀菌,避免了营养成分遭受损失。五是本发明运用的纯生食醋技术与普通果醋技术相比优势明显。主要表现在感官要求上,由于产品口感具有新鲜度强的特点,可有效地解决产品同质化、口感单一等问题,使纯生菠萝米醋饮料产品引领消费潮流。
附图说明
为便于理解本发明,特结合附图做进一步的说明。
图1是本发明制备步骤流程示意图。
具体实施方式
实施案例:
(一)原料配方:糯米100kg,菠萝2000kg,纯种根霉曲粉500g,麦曲4000g,果胶酶1500g,纯种醋酸菌种500g。
(二)工艺流程(见图1:实例——纯生菠萝米醋饮料生产工艺流程图)
(三)制作方法
1、淘米、糯米浸米24~48h后,取出沥干水分蒸煮,100kg糯米出饭量约为180kg,淘米及浸米的浆水留下,自然发酵后成酸浆水,酸度0.39~0.5%,杀菌后用作调整糯米糖化发酵时醪液的酸度,蒸熟的米饭冷却至32~35℃,将米饭倒入发酵罐中,加入清水约36kg和酸浆水约24kg打散饭,播撤500g根霉曲粉及麦曲4000g进行搭窝糖化发酵,品温保持在18~28℃之间,24~36h后,糯米糖化醪发酵品温上升至30~32℃,发酵处于糖化旺盛期,随后,开耙并加入30kg清水及酸浆水调整醪液浓度和酸度,经过5~7天的前发酵和55~70天的后发酵,发酵结束,将其压滤榨取,糟酒分离,把澄清后的生酒送入薄板式换热消毒器,保持80~85℃杀菌15min,除去各种酶、酵母及杂菌,制得普通干黄酒为240kg,酒精度在12~15%vol,接着按普通干黄酒∶清水为1∶1的比例,在普通干黄酒中加入清水240kg,将500g纯种醋酸菌种用温水稀释成5%醋酸菌液接种入稀释后的酒中,混合均匀后进行发酵,品温控制在38℃以下,醋酸发酵25~30天后,连续发酵直到酸度不再增加,酸度≥4.5g/100ml,米醋发酵结束,制得米醋480kg;
2、将八、九成熟的2000kg优质菠萝用剥皮机剥去果皮及果眼,用清水清洗后将果肉放进3°Bé盐水中浸泡20~30min,溶解菠萝朊酶,捞出果肉用粉碎机破碎,用压榨机榨汁滤渣取果汁,含糖量为16%,酸度约为0.4%,用1500g果胶酶进行脱胶处理,果汁澄清过滤后制成鲜菠萝汁1440kg,随后,采用冷冻浓缩法对鲜菠萝汁实施浓缩一倍,使其含糖量浓缩至32%,制成鲜浓缩菠萝汁720kg;
3、按鲜浓缩菠萝汁∶米醋为3∶2的比例进行调配,将720kg鲜浓缩菠萝汁混入480kg米醋中搅匀,制得菠萝米醋饮料1200kg,醋酸度=1.8g/100ml,果酸=0.48g/100ml,总酸=2.28g/100ml(仍在可以接受的范围内),总糖≥20g/100ml(加上原米醋2.5g/L的残糖);
4、用不锈钢饮料泵先将制取的1200kg菠萝米醋饮料输入硅藻土过滤机滤除细小微粒及 胶体悬浮物,再输入板框式压滤机实施精滤,滤除大部分醋酸菌、各种酶、杂菌及其他微生物,澄清醋液,随后,进入膜过滤机进行无菌过滤组合系统无菌过滤,滤除全部醋酸菌、各种酶、杂菌及其他微生物,最后,输入无菌室及无菌灌装设备进行无菌灌装,贴标,包装,制成纯生菠萝米醋饮料成品。
Claims (1)
1.一种纯生菠萝米醋饮料及其制备方法,其特征是:其制备方法:
a、糯米淘米、浸米24~48h后,取出沥干水分蒸煮,淘米及浸米的浆水留下,自然发酵后成酸浆水,酸度0.39~0.5%,杀菌后用作调整糯米糖化发酵时醪液的酸度,蒸熟的米饭冷却至32~35℃,倒入发酵罐中,用清水及酸浆水打散饭,播撒纯种根霉曲粉及麦曲进行搭窝糖化发酵,品温保持在18~28℃之间,24~36h后,糯米糖化醪发酵品温上升至30~32℃,发酵处于糖化旺盛期,随后,开耙并加入酸浆水调整醪液浓度和酸度,经过5~7天的前发酵和55~70天的后发酵,发酵结束,将其压滤榨取,糟酒分离,把澄清后的生酒送入薄板式换热消毒器,保持80~85℃杀菌15min,除去各种酶、酵母及杂菌,制得普通干黄酒,酒精度在12~15%vol,接着按普通干黄酒∶清水为1∶1的比例,在普通干黄酒中加入清水,将适量纯种醋酸菌种用温水稀释成5%醋酸菌液接种入稀释后的酒中,混合均匀后进行发酵,品温控制在38℃以下,醋酸发酵25~30天后,连续发酵直到酸度不再增加,酸度≥4.5g/100ml,米醋发酵结束;
b、将八、九成熟优质菠萝用剥皮机剥去果皮及果眼,用清水清洗后将果肉放进3°Bé盐水中浸泡20~30min,溶解菠萝朊酶,捞出果肉用粉碎机破碎,用压榨机榨汁滤渣取果汁,含糖量为12~16%,酸度约为0.4~0.6%,用适量果胶酶进行脱胶处理,果汁澄清过滤后制成鲜菠萝汁,随后,采用冷冻浓缩法对鲜菠萝汁实施浓缩一倍,使其含糖量浓缩至24~32%,制成鲜浓缩菠萝汁;
c、按鲜浓缩菠萝汁∶米醋为3∶2的比例进行调配,将b中鲜浓缩菠萝汁混入d中米醋中搅匀,制得菠萝米醋饮料,醋酸≤2g/100ml,总糖≥20g/100ml;
d、用不锈钢饮料泵先将c中菠萝米醋饮料输入硅藻土过滤机滤除细小微粒及胶体悬浮物,再输入板框式压滤机实施精滤,滤除大部分醋酸菌、各种酶、杂菌及其他微生物,澄清醋液,随后,进入膜过滤机进行无菌过滤组合系统无菌过滤,滤除全部醋酸菌、各种酶、杂菌及其他微生物,最后,输入无菌室及无菌灌装设备进行无菌灌装,贴标,包装,制成纯生菠萝米醋饮料成品。
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