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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