CN104164352A - Sea-buckthorn fruit vinegar and preparation method thereof - Google Patents
Sea-buckthorn fruit vinegar and preparation method thereof Download PDFInfo
- Publication number
- CN104164352A CN104164352A CN201410425881.1A CN201410425881A CN104164352A CN 104164352 A CN104164352 A CN 104164352A CN 201410425881 A CN201410425881 A CN 201410425881A CN 104164352 A CN104164352 A CN 104164352A
- Authority
- CN
- China
- Prior art keywords
- sea
- fermentation
- buckthorn
- vinegar
- fruit
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The invention discloses a method for preparing sea-buckthorn fruit vinegar. The method comprises the following steps: S1. selection, namely selecting sea buckthorn fruits and removing impurities from sea buckthorn fruits; S2. washing, namely washing the sea buckthorn fruits cleanly; S3. beating, namely beating the washed sea buckthorn fruits; S4. concentration, namely concentrating the sea buckthorn fruit slurry till the content of solids is 62-68 percent; S5. adjustment of sugar degree and pH value, namely adjusting the total sugar degree to 8-16 percent and the pH value to 3.5-4.5; S6. alcoholic fermentation, namely adding secondary spread yeast fermentation liquor to the sea buckthorn fruit slurry and carrying out alcoholic fermentation to obtain fermented mash; S7. acetic acid fermentation, namely adding brewing-mass to the fermented mass, inoculating secondary spread yeast fermenting liquor and then carrying out acetic acid solid-state fermentation; and S8. drenching of vinegar, namely leaching according to a three-circulation drenching method. The sea-buckthorn fruit vinegar disclosed by the invention has good nutrient contents, smooth and natural taste, bright color and stable quality; the method for preparing sea-buckthorn fruit vinegar has the advantages of short fermentation time, high vinegar yield and good flavor of fruit vinegar prepared according to the method, and is suitable for large-scale industrial production.
Description
Technical field
The present invention relates to fruit vinegar brewing and production technical field, be specifically related to a kind of sea-buckthorn fruit vinegar and preparation method thereof.
Background technology
Sea-buckthorn has another name called vinegar willow, yellow acid thorn, acid thorn, black thorn, feels unhappy and ashamed, extra large sandlwood etc., and Uighur " Ah Qi Ai ", is perennial machaka or the dungarunga of Elaeangnaceae Hippophne, is called as third generation in the world fruit.Fructus Hippophae contains abundant bioactive ingredients, and the eighties in 20th century, sea-buckthorn is classified as first of first medicine food dual purpose plant kind of China by health ministry, is precious medicine food dual purpose plant resource.Fructus Hippophae contains the nutritive ingredients such as vitamins C, vitamin-E, carotenoid, amino acid, unsaturated fatty acids, flavonoid compound, phospholipids compounds, phytosterin compound, trace element, protein, wherein vitamins C, content of vitamin E occupy first of all fruit and vegetables, are called as " VITAMIN treasure-house ".Modern clinical research shows, Fructus Hippophae has very high pharmaceutical value, there is the body immunity, the step-down of invigorating blood circulation of enhancing, reduce blood cholesterol levels, allevating angina pectoris outbreak, anti-curing cancers, anti-ageing, antiviral, antianaphylaxis, Antiradiation injury, disappear and breathe heavily the effect such as cough-relieving, food digesting stomach fortifying, especially have obvious therapeutic action to preventing and treating coronary atherosclerotic heart disease aspect.Therefore, sea-buckthorn is widely used in the fields such as medicine, food, beverage, makeup, has high economic worth and the ecological value, and its research and development utilization more and more receives concern both domestic and external.
Fruit vinegar is taking fruit or fruit processing fent as main raw material, a kind of nutritious, the tart flavour seasonings that local flavor is good that utilize modern biotechnology to brewage to form.Fruit has not only retained VITAMIN and mineral substance and some antioxidants in fermenting process again, has also produced various organic acids.It has the nutrient health-care function of fruit and vinegar concurrently, is the Novel beverage that integrates the functions such as nutrition, health care, dietotherapy.At present, the sea-buckthorn vinegar of supplying on market mostly is liquid state fermentation cider vinegar, taking concentrated Succus Mali pumilae as raw material, adopts liquid state fermentation technology, and ethanol fermentation and acetic acid conversion are separately carried out.If China Patent Publication No. is that CN101006859A discloses a kind of fruit vinegar beverage of seabuckthorn and production method thereof, what sea-buckthorn fermented juice adopted is that liquid submerged fermentation is made; China Patent Publication No. is that CN103385518A discloses a kind of sea-buckthorn snow chrysanthemum fruit vinegar beverage and preparation method thereof, by sea buckthorn fruit being carried out to sorting, cleaning, fragmentation, thermal treatment, enzyme processing, squeezing the juice, filter, adopt ultrasound-enhanced liquid deep layer alcohol stepwise fermentation, ultrasound-enhanced liquid deep layer acetic acid stepwise fermentation, filtration, allotment to be prepared from sea-buckthorn pulp, snow chrysanthemum respectively.But, the sea-buckthorn vinegar of above-mentioned liquid state fermentation, at aspects such as color and luster, fragrance, mouthfeel, nourishing functions not as good as the conventional solid-state sea-buckthorn vinegar that ferments.And that traditional solid state fermentation has the cycle is longer, be difficult to realize modernization scale operation.Because liquid state fermentation and solid state fermentation exist above-mentioned defect, therefore seriously restrict the further expansion in sea-buckthorn fruit vinegar market.
Summary of the invention
The object of the invention is to overcome the shortcoming of prior art, a kind of sea-buckthorn fruit vinegar is provided, this fruit vinegar nutritive ingredient keeps, and mouthfeel is smooth, nature, and color and luster is bright, constant product quality;
Another object of the present invention is to provide a kind of preparation method of sea-buckthorn fruit vinegar, the method fermentation time is short, vinegar productivity is high, the fruit vinegar flavor of preparation is good, is applicable to batch production scale operation.
Object of the present invention is achieved through the following technical solutions: a kind of preparation method of sea-buckthorn fruit vinegar, and it comprises the following steps:
S1. sorting: select the sea-buckthorn of abundant maturation, the impurity such as fruit and leaf, branch of removing disease worm, go mouldy, rot;
S2. clean: the sea-buckthorn after sorting is rinsed well with flowing water;
S3. making beating: by the sea-buckthorn beating after cleaning, and remove pericarp and fruit stone, obtain sea-buckthorn pulp;
S4. concentrated: sea-buckthorn pulp is carried out to vacuum concentration, and being concentrated into solid content is 62～68%;
S5. adjust pol and acidity: in concentrated fruit pulp, add respectively sugar and calcium carbonate, the total pol that is adjusted to concentrated fruit pulp is that 8～16%, pH value is 3.5～4.5;
S6. zymamsis: the sea-buckthorn slurry of step S5 gained is placed in to fermentor tank, add the secondary of sea-buckthorn stock quality 8～15% saccharomycetes to make fermentation liquid that spreads cultivation, laggard row zymamsis stirs, the temperature of fermentation is 25～30 DEG C, fermentation 5～6d, before fermentation, fermentor tank is adopted to gauze sealing, after the 2d that ferments, adopt fermentation bung sealing fermentation, obtain alcoholic strength and be 6.8～7.2% fermentation liquid;
S7. acetic fermentation: it is 60～64% vinegar unstrained spirits that above-mentioned fermentation liquid is added to water content, the secondary of inoculation vinegar unstrained spirits quality 8～12% spreads cultivation after acetic bacteria fermented liquid and carries out acetic acid solid state fermentation, leavening temperature is 28～30 DEG C, and it is crude salt solution salt envelope 2～3d of 2% that fermentation adds concentration after 14d; Wherein, the weight ratio of fermentation liquid, vinegar unstrained spirits and crude salt solution is 100:8～12:2.16～2.24;
S8. drench vinegar: in the vinegar unstrained spirits after acetic fermentation, add water, the weight ratio of water and vinegar unstrained spirits is 1:1.1～1.5, leach by three circulating sleeve pouring methods, make sea-buckthorn fruit vinegar.
Further, described sugar is one or more the mixture in white sugar, fructose, fruit grape slurry.
Further, described yeast is Angel grape wine fruit wine special yeast SY.
Further, described acetic bacteria is Acetobacter pasteurianus As1.41.
Further, described vinegar unstrained spirits is wheat bran and rice husk, and weight ratio is 4～6:1.
The sea-buckthorn fruit vinegar that adopts aforesaid method to prepare.
Sea-buckthorn fruit vinegar of the present invention can be allocated to blend and reduce its acidity and add sweet taste substance and make after beverage postmenstruation, can develop a kind of drink with health role, to meet the needs of special population, has wide market outlook.
The present invention has the following advantages:
1. in traditional processing technology, the zymamsis stage substantially all adopts and produces wine dry yeast, the present invention has carried out secondary to yeast and acetic bacteria and has spread cultivation in the time of alcohol liquid state fermentation and acetic acid solid state fermentation, and optimized the condition of liquid zymamsis and acetic acid solid state fermentation, the peculiar taste of sea-buckthorn is found full expression;
2. the present invention adopts the novel process that alcohol liquid state fermentation and acetic acid solid state fermentation combine to produce sea-buckthorn fruit vinegar, this novel process has been drawn liquid state fermentation and solid state fermentation advantage separately, can shorten fermentation time, can improve again vinegar productivity and the local flavor that improves fruit vinegar, the sea-buckthorn fruit vinegar of development, the ester perfume (or spice) that the distinctive fruital of existing sea-buckthorn has again fermenting process to produce, is a kind of vinegar being different from taking grain as raw material, there is unique typical style, for vinegar increases new assortment.
3. sea-buckthorn fruit vinegar nutritive ingredient of the present invention keeps, and mouthfeel is smooth, nature, and color and luster is bright, constant product quality; Preparation method's fermentation time is short, vinegar productivity is high, the fruit vinegar flavor of preparation is good, is applicable to batch production scale operation.
Brief description of the drawings
Fig. 1 is the affect schematic diagram of fermentation mode on alcohol output in zymamsis;
Fig. 2 is the variation schematic diagram of alcoholic strength, acidity and pol in alcoholic fermentation process;
Fig. 3 be in acetic fermentation initial alcoholic strength on producing the sour schematic diagram that affects;
Fig. 4 be in acetic fermentation inoculum size on producing the sour schematic diagram that affects;
Fig. 5 is that in acetic fermentation, wheat bran and rice husk are compared and produced the sour schematic diagram that affects;
Fig. 6 is the changing conditions schematic diagram of alcoholic strength in acetic fermentation process;
Fig. 7 is the variation schematic diagram of vinegar unstrained spirits acidity in acetic fermentation process.
Embodiment
Below in conjunction with drawings and Examples, the present invention will be further described, and protection scope of the present invention is not limited to the following stated.
Embodiment 1: bacterial classification spreads cultivation
1. yeast spreads cultivation
Slant culture: 10 ° of Bx worts, 2% agar, access Angel grape wine fruit wine special yeast SY (Hubei Angel Yeast company limited), cultivates 24h for 28～30 DEG C.
Triangular flask cultural method is that 10 ° of Bx wort 150mL are placed in 250mL triangular flask, and access Angel grape wine fruit wine special yeast SY, shakes up, and cultivates 24h for 28～30 DEG C.
One-level enlarged culturing: get one, 10mL test tube, pack the sea buckthorn juice 5mL of clarification into, in 07kg/cm
2sterilizing 20min under pressure, gets after cooling in 2～3 ring yeast access test tubes, places in constant incubator 28～30 DEG C and cultivates 24h.
Secondary enlarged culturing: get 250mL triangular flask, pack the clarification sea buckthorn juice 100mL after sterilizing into, access above-mentioned yeast by 3% access amount, place 28～30 DEG C of cultivation 24h in constant incubator.
After every grade of cultivation, requiring has bubble to occur in bottle, bottom adularescent precipitation, and yeast number is 8 × 10
6～1.2 × 10
8individual/mL, microscopy is without miscellaneous bacteria, and bud ratio is greater than 15%, mortality ratio 1～3%.
2. acetic bacteria spreads cultivation
Triangular flask is cultivated: glucose 1g, and yeast extract paste lg, distilled water 100mL, makes liquid nutrient medium.Get 100mL in 500mL triangular flask, lkg/cm
2sterilizing 30min under steam.Under aseptic condition, add dehydrated alcohol 3mL, then access Acetobacter pasteurianus As1.41 (institute of microbiology of Beijing Chinese Academy of Sciences) 3～4 pins, cultivate 48h at 30 DEG C.
First order seed enlarged culturing: get 5mL sea buckthorn juice to be fermented and add in 10mL test tube, in 0.7kg/cm
2sterilizing 20min under pressure, the acetic bacteria triangular flask nutrient solution of cooling rear access 10%, at 30～32 DEG C, 24h is cultivated in shaking flask concussion.
Secondary seed enlarged culturing: get 10% one-level scale-up medium, proceed in 250mL triangular flask, pack the 100mL sea buckthorn juice that own sterilizing is good in bottle, put into shaking flask concussion incubator, shaking flask concussion is cultivated after 24h for subsequent use at 30～32 DEG C.Under microscope, microscopy thalli growth is normal.
Embodiment 2: a kind of preparation method of sea-buckthorn fruit vinegar, it comprises the following steps:
S1. sorting: select the sea-buckthorn of abundant maturation, the impurity such as fruit and leaf, branch of removing disease worm, go mouldy, rot;
S2. clean: the sea-buckthorn after sorting is rinsed well with flowing water;
S3. making beating: by the sea-buckthorn beating after cleaning, and remove pericarp and fruit stone, obtain sea-buckthorn pulp;
S4. concentrated: sea-buckthorn pulp is carried out to vacuum concentration, and being concentrated into solid content is 62%;
S5. adjust pol and acidity: in concentrated fruit pulp, add respectively white sugar and calcium carbonate, the total pol that is adjusted to concentrated fruit pulp is that 8%, pH value is 3.5;
S6. zymamsis: the sea-buckthorn slurry of step S5 gained is placed in to fermentor tank, add the secondary of the sea-buckthorn stock quality 8% saccharomycetes to make fermentation liquid that spreads cultivation, laggard row zymamsis stirs, the temperature of fermentation is 30 DEG C, fermentation 5d, before fermentation, fermentor tank is adopted to gauze sealing, after the 2d that ferments, adopt fermentation bung sealing fermentation, obtain alcoholic strength and be 6.8% fermentation liquid; Yeast is Angel grape wine fruit wine special yeast SY;
S7. acetic fermentation: it is 60% vinegar unstrained spirits that above-mentioned fermentation liquid is added to water content, the secondary of inoculation vinegar unstrained spirits quality 8% spreads cultivation after acetic bacteria fermented liquid and carries out acetic acid solid state fermentation, and leavening temperature is 28 DEG C, adds concentration and be 2% crude salt solution salt envelope 2d after fermentation 14d; Wherein, the weight ratio of fermentation liquid, vinegar unstrained spirits and crude salt solution is 100:8:2.16; Acetic bacteria is Acetobacter pasteurianus As1.41; Described vinegar unstrained spirits is wheat bran and rice husk, and weight ratio is 4:1;
S8. drench vinegar: in the vinegar unstrained spirits after acetic fermentation, add water, the weight ratio of water and vinegar unstrained spirits is 1:1.1, leach by three circulating sleeve pouring methods, make sea-buckthorn fruit vinegar.
Embodiment 3: a kind of preparation method of sea-buckthorn fruit vinegar, it comprises the following steps:
S1. sorting: select the sea-buckthorn of abundant maturation, the impurity such as fruit and leaf, branch of removing disease worm, go mouldy, rot;
S2. clean: the sea-buckthorn after sorting is rinsed well with flowing water;
S3. making beating: by the sea-buckthorn beating after cleaning, and remove pericarp and fruit stone, obtain sea-buckthorn pulp;
S4. concentrated: sea-buckthorn pulp is carried out to vacuum concentration, and being concentrated into solid content is 68%;
S5. adjust pol and acidity: in concentrated fruit pulp, add respectively fructose and calcium carbonate, the total pol that is adjusted to concentrated fruit pulp is that 16%, pH value is 4.5;
S6. zymamsis: the sea-buckthorn slurry of step S5 gained is placed in to fermentor tank, add the secondary of the sea-buckthorn stock quality 15% saccharomycetes to make fermentation liquid that spreads cultivation, laggard row zymamsis stirs, the temperature of fermentation is 25 DEG C, fermentation 6d, before fermentation, fermentor tank is adopted to gauze sealing, after the 2d that ferments, adopt fermentation bung sealing fermentation, obtain alcoholic strength and be 7.2% fermentation liquid; Yeast is Angel grape wine fruit wine special yeast SY;
S7. acetic fermentation: it is 64% vinegar unstrained spirits that above-mentioned fermentation liquid is added to water content, the secondary of inoculation vinegar unstrained spirits quality 12% spreads cultivation after acetic bacteria fermented liquid and carries out acetic acid solid state fermentation, leavening temperature is 29 DEG C, and it is 2% crude salt solution salt envelope 3d that fermentation adds concentration after 14d; Wherein, the weight ratio of fermentation liquid, vinegar unstrained spirits and crude salt solution is 100:10:2.20; Acetic bacteria is Acetobacter pasteurianus As1.41; Described vinegar unstrained spirits is wheat bran and rice husk, and weight ratio is 6:1;
S8. drench vinegar: in the vinegar unstrained spirits after acetic fermentation, add water, the weight ratio of water and vinegar unstrained spirits is 1:1.5, leach by three circulating sleeve pouring methods, make sea-buckthorn fruit vinegar.
Embodiment 4: a kind of preparation method of sea-buckthorn fruit vinegar, it comprises the following steps:
S1. sorting: select the sea-buckthorn of abundant maturation, the impurity such as fruit and leaf, branch of removing disease worm, go mouldy, rot;
S2. clean: the sea-buckthorn after sorting is rinsed well with flowing water;
S3. making beating: by the sea-buckthorn beating after cleaning, and remove pericarp and fruit stone, obtain sea-buckthorn pulp;
S4. concentrated: sea-buckthorn pulp is carried out to vacuum concentration, and being concentrated into solid content is 65%;
S5. adjust pol and acidity: in concentrated fruit pulp, add respectively sugar and calcium carbonate, the total pol that is adjusted to concentrated fruit pulp is that 8～16%, pH value is 3.5～4.5; Described sugar is the mixture of white sugar and fruit grape slurry;
S6. zymamsis: the sea-buckthorn slurry of step S5 gained is placed in to fermentor tank, add the secondary of the sea-buckthorn stock quality 10% saccharomycetes to make fermentation liquid that spreads cultivation, laggard row zymamsis stirs, the temperature of fermentation is 27 DEG C, fermentation 5.5d, before fermentation, fermentor tank is adopted to gauze sealing, after the 2d that ferments, adopt fermentation bung sealing fermentation, obtain alcoholic strength and be 7% fermentation liquid; Yeast is Angel grape wine fruit wine special yeast SY;
S7. acetic fermentation: it is 62% vinegar unstrained spirits that above-mentioned fermentation liquid is added to water content, the secondary of inoculation vinegar unstrained spirits quality 10% spreads cultivation after acetic bacteria fermented liquid and carries out acetic acid solid state fermentation, leavening temperature is 30 DEG C, and it is 2% crude salt solution salt envelope 2.5d that fermentation adds concentration after 14d; Wherein, the weight ratio of fermentation liquid, vinegar unstrained spirits and crude salt solution is 100:12:2.24; Acetic bacteria is Acetobacter pasteurianus As1.41; Described vinegar unstrained spirits is wheat bran and rice husk, and weight ratio is 5:1;
S8. drench vinegar: in the vinegar unstrained spirits after acetic fermentation, add water, the weight ratio of water and vinegar unstrained spirits is 1:1.3, leach by three circulating sleeve pouring methods, make sea-buckthorn fruit vinegar.
Beneficial effect of the present invention is below described by experiment:
One, the research of zymamsis
1. the selection of zymamsis temperature
Zymamsis temperature relates to the energy consumption of Growth of Cells, alcohol output and production process.Therefore, the acidity of sea buckthorn juice is being carried out to, after suitable adjustment (pH is 40), at 25 DEG C, 26 DEG C, 27 DEG C, 28 DEG C, 29 DEG C, 30 DEG C, carry out respectively zymamsis, yeast-inoculated amount 10%, using the alcoholic strength of the 4d distiller's wort that ferments as evaluation index, the results are shown in Table 1.
Table 1: the impact of temperature on zymamsis
As shown in Table 1, in the time of 27 DEG C, produce alcohol the highest.Test shows: it is aging that zymamsis excess Temperature can be accelerated thalline, the too low Yeast Growth that is unfavorable for of temperature, and liquor output is all very low.Therefore, reasonably temperature is the important factor of zymamsis.
2. the selection of zymamsis mode
Alcoholic fermentation process relates to Growth of Cells, zymamsis, and oxygen supply amount is the important factor of the selection of fermentation mode.The acidity of sea buckthorn juice is carried out to suitable adjustment (pH is 40), and initial pol 8.57% is carried out zymamsis at 27 DEG C,
Yeast-inoculated amount 10%, adopts respectively gauze sealing fermentation, fermentation bung sealing fermentation, first with carrying out zymamsis by three kinds of modes of fermentation bung fermentation after gauze sealing, the results are shown in Figure 1.
As shown in Figure 1: gauze sealing fermentation, alcoholic strength is lower, and fermentation later stage alcoholic strength declines fast; Fermentation bung fermentation period is long, but still rising of fermentation later stage alcoholic strength, and exceed gauze sealing fermentation.Therefore laboratory can by more than two kinds of fermentation modes combine, adopt the sealing of first gauze, after 2d, use the method for fermentation bung sealing fermentation instead.This kind of fermentation mode can prevent ethanol volatilization, shortens fermentation time, can improve again alcohol output.The industrial sealed fermenting tank proper ventilation in early stage that adopts is for yeast growth, static raising alcoholic strength of later stage.
3. the optimization of sea buckthorn juice zymamsis condition
By 4 factor 3 horizontal quadrature designs, study the impact of the factor pair zymamsiss such as initial pol, initial pH, inoculum size, fermentation number of days, because of acetic bacteria suitable between the alcoholic strength of 6%-8% growth and breeding, can produce 1% alcohol by 1.7g sugar calculates, obtain the wine liquid of 6%-8%, should require in theory sugared concentration between 10.2%-13.6%, but consider the volatilization of alcohol in fermenting process, therefore in test, select 8.57%, 12.00%, 15.00% initial sugared concentration.Test factor and level design in table 2, and range analysis the results are shown in Table 3, and the results of analysis of variance is in table 4.
Table 2: zymamsis test factor and level
Table 3: zymamsis condition test result
Table 4: zymamsis condition test variance analysis
As shown in Table 3, according to extreme difference R value, obtaining each factor, test-results is affected to order is the initial pH of initial pol > inoculum size > fermentation number of days >.Be initial pol to the having the greatest impact of fermentation, inoculum size is taken second place, and the impact of fermentation number of days and initial pH is almost suitable.As shown in Table 4, selected 4 factors are all remarkable on alcohol output impact, and P value is all less than 0.05.Test-results shows, the best of breed of suitable zymamsis is A3B2C3D1, i.e. initial pol 15.00%, yeast-inoculated amount 12%, fermentation 5d, initial pH4.0 can obtain alcoholic strength and be 7.20% wine liquid, and ethanol production reaches 81.6%.
4. sea buckthorn juice alcoholic fermentation process is analyzed
Under above-mentioned suitable zymamsis condition, carry out zymamsis, observed in detail the variation of alcoholic fermentation process mash change of state and acidity, alcoholic strength, in table 5 and Fig. 2.
Table 5: the variation of color, state and analysis during zymamsis
As shown in Table 5, sea buckthorn juice is darker in fermentation initial stage color, is mainly due to light brown stain having occurred in the process of squeezing the juice, but does not affect test-results.2-4d is yeast growth animated period, and the sugar that metabolism is a large amount of produces alcohol, carbonic acid gas and a large amount of heats, forms wine and emits, thereby make the layering of wine body on fermented liquid upper strata.Yeast thalline aging when 5-6d, metabolism is slow.Because a little pectic substance still exists in sea buckthorn juice, therefore produce during the fermentation muddiness, fall within after precipitation triangular flask bottom.
Can obviously be found out by Fig. 2, zymamsis during to 5d alcoholic strength the highest, the pol of stock liquid constantly declines during the fermentation, and alcoholic strength constantly raises.Reason is that the sugar that yeast constantly decomposes in stock liquid generates ethanol and carbonic acid gas, and produces a large amount of heats, and in the fermentation later stage, sugar exhausts substantially, and alcoholic strength and pol in stock liquid are basicly stable.In fermentation, substantially do not produce acid, so acidity changes not quite.
Two, acetic acid solid state fermentation research
1. the selection of initial alcoholic strength, vinegar unstrained spirits
Acetic bacteria is aerobic bacteria, and the main purpose of acetic fermentation is that alcohol is converted into acetic acid by acetic bacteria, and therefore acetate yield can be used as an obvious index that shows fermentation appearance and weigh quality product.In solid state fermentation, produce sour situation and be subject to the impact of the factors such as initial alcoholic strength, acetic bacteria inoculum size, wheat bran and rice husk ratio, vinegar unstrained spirits water content and temperature.First control vinegar unstrained spirits water content 60%-64%, consider initial alcoholic strength, wheat bran and rice husk ratio, the affect situation of acetic bacteria inoculum size on fermentation, taking the vinegar unstrained spirits acidity after 7d as evaluation index, result is shown in respectively Fig. 3, Fig. 4, Fig. 5.
As seen from Figure 3, the impact of initial alcoholic strength Dichlorodiphenyl Acetate fermentation is larger, and in the time that initial alcoholic strength is 7.00%, vinegar unstrained spirits acidity is higher, can reach 5.60%; As seen from Figure 4, different inoculum size Dichlorodiphenyl Acetate fermentation impacts is larger, and under 10% inoculum size, acetic fermentation produces acid and measures higher; As seen from Figure 5, when the ratio of wheat bran and rice husk is 1:1 and 3:1, vinegar unstrained spirits acidity is all very low; In the time that the ratio of wheat bran and rice husk is 5:1, vinegar unstrained spirits acidity can reach high value.
2. the changing conditions of alcoholic strength and acidity in acetic acid solid ferment process
According to above-mentioned experimental result, adopt initial alcoholic strength 7.00%, acetic bacteria inoculum size 10%, the test conditions of wheat bran and rice husk ratio 5:1, controls vinegar unstrained spirits water content between 62%-64%, carries out acetic acid solid state fermentation.From 3d, get a certain amount of vinegar unstrained spirits every day, carry out the mensuration of alcoholic strength and acidity, result is respectively as shown in Figure 6, Figure 7.
Can be found out by Fig. 6 and Fig. 7, before fermentation, 7d alcoholic strength and acidity change all little; Later stage acetic bacteria decline, vigor declines, and alcoholic strength and acidity are tending towards a stationary value.Continue to extend fermentation time, acetic acid content can reduce on the contrary.During to 14d, it is maximum that vinegar unstrained spirits acidity reaches, and ethanol content drops to very low, toward the crude salt salt envelope 2-3d that adds 2% in vinegar unstrained spirits, adds water with the ratio of 1:1.3, by three circulating sleeve pouring methods leachings, can obtain the sea-buckthorn fruit vinegar of 4.20g/100mL.
Three, quality evalution
1. sensory evaluation
Sea-buckthorn fruit vinegar to embodiment 2-4 carries out sensory evaluation, and result is as follows:
Flavour: tart flavour is soft is slightly sweet and not puckery.
Smell: ester is aromatic strongly fragrant, has the distinctive fragrance of sea-buckthorn.
Color and luster: reddish brown.
Outward appearance: clear.
2. physical and chemical index
The physical and chemical index of the sea-buckthorn fruit vinegar to embodiment 2-4 is measured, and calculating mean value, the results are shown in Table 6.
The physical and chemical index of table 6. sea-buckthorn fruit vinegar
Every physical and chemical index of sea-buckthorn fruit vinegar of the present invention all complies with the national standard requirements as can be seen from Table 6.
3. microbiological indicator
The sea-buckthorn fruit vinegar microbiological indicator of the sea-buckthorn fruit vinegar to embodiment 2-4 is measured, and calculating mean value, the results are shown in Table 7.
The microbiological indicator of table 7. sea-buckthorn fruit vinegar
As can be seen from Table 7, the sanitary index of sea-buckthorn fruit vinegar of the present invention is qualified, complies with the national standard requirements.
Claims (6)
1. a preparation method for sea-buckthorn fruit vinegar, is characterized in that, it comprises the following steps:
S1. sorting: select the sea-buckthorn of abundant maturation, the impurity such as fruit and leaf, branch of removing disease worm, go mouldy, rot;
S2. clean: the sea-buckthorn after sorting is rinsed well with flowing water;
S3. making beating: by the sea-buckthorn beating after cleaning, and remove pericarp and fruit stone, obtain sea-buckthorn pulp;
S4. concentrated: sea-buckthorn pulp is carried out to vacuum concentration, and being concentrated into solid content is 62～68%;
S5. adjust pol and acidity: in concentrated fruit pulp, add respectively sugar and calcium carbonate, the total pol that is adjusted to concentrated fruit pulp is that 8～16%, pH value is 3.5～4.5;
S6. zymamsis: the sea-buckthorn slurry of step S5 gained is placed in to fermentor tank, add the secondary of sea-buckthorn stock quality 8～15% saccharomycetes to make fermentation liquid that spreads cultivation, laggard row zymamsis stirs, the temperature of fermentation is 25～30 DEG C, fermentation 5～6d, before fermentation, fermentor tank is adopted to gauze sealing, after the 2d that ferments, adopt fermentation bung sealing fermentation, obtain alcoholic strength and be 6.8～7.2% fermentation liquid;
S7. acetic fermentation: it is 60～64% vinegar unstrained spirits that above-mentioned fermentation liquid is added to water content, the secondary of inoculation vinegar unstrained spirits quality 8～12% spreads cultivation after acetic bacteria fermented liquid and carries out acetic acid solid state fermentation, leavening temperature is 28～30 DEG C, and it is crude salt solution salt envelope 2～3d of 2% that fermentation adds concentration after 14d; Wherein, the weight ratio of fermentation liquid, vinegar unstrained spirits and crude salt solution is 100:8～12:2.16～2.24;
S8. drench vinegar: in the vinegar unstrained spirits after acetic fermentation, add water, the weight ratio of water and vinegar unstrained spirits is 1:1.1～1.5, leach by three circulating sleeve pouring methods, make sea-buckthorn fruit vinegar.
2. the preparation method of a kind of sea-buckthorn fruit vinegar as claimed in claim 1, is characterized in that, described sugar is one or more the mixture in white sugar, fructose, fruit grape slurry.
3. the preparation method of a kind of sea-buckthorn fruit vinegar as claimed in claim 1, is characterized in that, described yeast is Angel grape wine fruit wine special yeast SY.
4. the preparation method of a kind of sea-buckthorn fruit vinegar as claimed in claim 1, is characterized in that, described acetic bacteria is Acetobacter pasteurianus As1.41.
5. the preparation method of a kind of sea-buckthorn fruit vinegar as claimed in claim 1, is characterized in that, described vinegar unstrained spirits is wheat bran and rice husk, and weight ratio is 4～6:1.
6. the sea-buckthorn fruit vinegar of preparing as any one method in claim 1-5.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410425881.1A CN104164352A (en) | 2014-08-26 | 2014-08-26 | Sea-buckthorn fruit vinegar and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410425881.1A CN104164352A (en) | 2014-08-26 | 2014-08-26 | Sea-buckthorn fruit vinegar and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104164352A true CN104164352A (en) | 2014-11-26 |
Family
ID=51908336
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410425881.1A Pending CN104164352A (en) | 2014-08-26 | 2014-08-26 | Sea-buckthorn fruit vinegar and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104164352A (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104774733A (en) * | 2015-05-07 | 2015-07-15 | 张俊辉 | Method for processing elaeagnus angustifolia fruit vinegar |
| CN105211990A (en) * | 2015-10-28 | 2016-01-06 | 青海之也科技咨询服务有限公司 | A kind of black fruit lyceum fruit vinegar soda and preparation method thereof |
| CN105695296A (en) * | 2016-04-11 | 2016-06-22 | 山西三盟实业发展有限公司 | Preparation method of sea buckthorn fruit and grain vinegar rich in potassium and flavones |
| CN105779246A (en) * | 2016-03-14 | 2016-07-20 | 阜阳市颍州区金湖丰种植农民专业合作社 | Cherry vinegar drink |
| CN108707531A (en) * | 2018-07-20 | 2018-10-26 | 三原县甘露池醋厂 | A kind of honey vinegar and preparation method thereof |
| CN109321425A (en) * | 2018-10-29 | 2019-02-12 | 山西梁汾醋业有限公司 | A kind of high flavones content buckwheat health-care vinegar and preparation method thereof |
| CN110358662A (en) * | 2019-08-27 | 2019-10-22 | 广东海洋大学 | A kind of preparation method for the jackfruit fruit vinegar that ferments |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1357616A (en) * | 2001-12-19 | 2002-07-10 | 荣新民 | Technological process of producing sea-buckthorn vinegar with sea-buckthorn juice |
| CN101756330A (en) * | 2008-12-01 | 2010-06-30 | 天津市鸿禄食品有限公司 | Method for preparing sea-buckthorn vinegar beverage |
| CN103960713A (en) * | 2013-01-28 | 2014-08-06 | 武永福 | Sea buckthorn juice concentrate production |
-
2014
- 2014-08-26 CN CN201410425881.1A patent/CN104164352A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1357616A (en) * | 2001-12-19 | 2002-07-10 | 荣新民 | Technological process of producing sea-buckthorn vinegar with sea-buckthorn juice |
| CN101756330A (en) * | 2008-12-01 | 2010-06-30 | 天津市鸿禄食品有限公司 | Method for preparing sea-buckthorn vinegar beverage |
| CN103960713A (en) * | 2013-01-28 | 2014-08-06 | 武永福 | Sea buckthorn juice concentrate production |
Non-Patent Citations (3)
| Title |
|---|
| 常影等: "沙棘果醋的开发与研究综述", 《中国调味品》 * |
| 李秋: "沙棘果醋的研制及其成分分析", 《中国优秀硕士学位论文全文数据库工程科技1辑》 * |
| 高晓松等: "营养型沙棘果醋的研制", 《内蒙古林业科技》 * |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104774733A (en) * | 2015-05-07 | 2015-07-15 | 张俊辉 | Method for processing elaeagnus angustifolia fruit vinegar |
| CN105211990A (en) * | 2015-10-28 | 2016-01-06 | 青海之也科技咨询服务有限公司 | A kind of black fruit lyceum fruit vinegar soda and preparation method thereof |
| CN105779246A (en) * | 2016-03-14 | 2016-07-20 | 阜阳市颍州区金湖丰种植农民专业合作社 | Cherry vinegar drink |
| CN105695296A (en) * | 2016-04-11 | 2016-06-22 | 山西三盟实业发展有限公司 | Preparation method of sea buckthorn fruit and grain vinegar rich in potassium and flavones |
| CN105695296B (en) * | 2016-04-11 | 2018-08-14 | 山西梁汾醋业有限公司 | It is a kind of richness potassium and flavones sea-buckthorn fruit grain vinegar preparation method |
| CN108707531A (en) * | 2018-07-20 | 2018-10-26 | 三原县甘露池醋厂 | A kind of honey vinegar and preparation method thereof |
| CN109321425A (en) * | 2018-10-29 | 2019-02-12 | 山西梁汾醋业有限公司 | A kind of high flavones content buckwheat health-care vinegar and preparation method thereof |
| CN110358662A (en) * | 2019-08-27 | 2019-10-22 | 广东海洋大学 | A kind of preparation method for the jackfruit fruit vinegar that ferments |
| CN110358662B (en) * | 2019-08-27 | 2022-11-22 | 广东海洋大学 | Preparation method of fermented jackfruit vinegar |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104164352A (en) | Sea-buckthorn fruit vinegar and preparation method thereof | |
| CN104017689B (en) | Purple sweet potato liquor and preparation method thereof | |
| CN102311908B (en) | Apple vinegar liquid fermentation process | |
| CN103907987B (en) | A kind of multi-cultur es mixing is continuously fermented and is prepared the method for Haw Apple Vinegar Drink | |
| CN101294124B (en) | Technique for preparing tartary buckwheat sweet fermented glutinous rice | |
| CN106119055A (en) | A kind of multi-functional ferment vinegar | |
| CN101696392B (en) | Saccharomyces cerevisiae strain and application in preparation of purple yarn yellow wine | |
| CN103923797B (en) | Brewing method of low-alcohol yellow wine rich in isomaltooligosaccharides | |
| CN103865747A (en) | Production method of monascus vinegar rich in lovastatin | |
| CN101603000B (en) | Method for preparing gamma-aminobutyric acid enriched vinegar | |
| CN102399659B (en) | Method for brewing white spirit by adopting red dates as major ingredient | |
| CN101220331B (en) | Method for producing double-bacterium ferment raspberry full juice fruit wine | |
| CN102864060A (en) | Yam distilled liquor and preparation method thereof | |
| CN108641883B (en) | Persimmon vinegar and preparation method thereof | |
| CN104164355A (en) | Liquid fermentation technique of hawthorn vinegar | |
| CN101407756A (en) | solid-state brewing technique for peach fruit vinegar | |
| CN108441367A (en) | A kind of Chinese chestnut beer brewage process | |
| CN103865712A (en) | Cynanchum bungei decne healthcare yellow wine and preparation method thereof | |
| CN106754010A (en) | Pure grain oat liquor and preparation method thereof | |
| CN103103103B (en) | Raspberry beverage and processing method thereof | |
| CN106434116B (en) | A kind of production technology of Lenlinus edodes red yeast rice rice wine | |
| CN101096628A (en) | Pure grain brewing-distilling extracted vinegar | |
| CN103045495A (en) | Method for screening citrus fruit wine brewing saccharomycetes and method for producing citrus fruit wine | |
| CN108410633A (en) | A kind of red kiwifruit low wine and preparation method thereof that red yeast rice mixed fermentation is hyperchromic | |
| CN104629983A (en) | Method for preparing fortified jujube wine |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C12 | Rejection of a patent application after its publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20141126 |