CN104336696A - Nectarine and fruit vinegar beverage and preparation method thereof - Google Patents
Nectarine and fruit vinegar beverage and preparation method thereof Download PDFInfo
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- CN104336696A CN104336696A CN201310339614.8A CN201310339614A CN104336696A CN 104336696 A CN104336696 A CN 104336696A CN 201310339614 A CN201310339614 A CN 201310339614A CN 104336696 A CN104336696 A CN 104336696A
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- Prior art keywords
- nectarine
- fruit vinegar
- juice
- fruit
- fermentation
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- 235000006029 Prunus persica var nucipersica Nutrition 0.000 title claims abstract description 88
- 244000017714 Prunus persica var. nucipersica Species 0.000 title claims abstract description 88
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 56
- 239000000052 vinegar Substances 0.000 title claims abstract description 37
- 235000021419 vinegar Nutrition 0.000 title claims abstract description 37
- 235000013361 beverage Nutrition 0.000 title claims abstract description 24
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- 238000000855 fermentation Methods 0.000 claims abstract description 37
- 230000004151 fermentation Effects 0.000 claims abstract description 37
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 27
- 230000001476 alcoholic effect Effects 0.000 claims abstract description 12
- 239000002994 raw material Substances 0.000 claims abstract description 12
- 108090000790 Enzymes Proteins 0.000 claims abstract description 11
- 102000004190 Enzymes Human genes 0.000 claims abstract description 11
- 230000001954 sterilising effect Effects 0.000 claims abstract description 11
- 238000010009 beating Methods 0.000 claims abstract description 10
- 238000005352 clarification Methods 0.000 claims abstract description 10
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 9
- 229930006000 Sucrose Natural products 0.000 claims abstract description 6
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 6
- 235000012907 honey Nutrition 0.000 claims abstract description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 6
- 235000015203 fruit juice Nutrition 0.000 claims description 21
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 15
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 15
- 238000003756 stirring Methods 0.000 claims description 15
- 239000012530 fluid Substances 0.000 claims description 11
- 229940088598 enzyme Drugs 0.000 claims description 10
- 238000001914 filtration Methods 0.000 claims description 10
- 239000007788 liquid Substances 0.000 claims description 10
- 235000013944 peach juice Nutrition 0.000 claims description 10
- 235000000346 sugar Nutrition 0.000 claims description 10
- 238000001816 cooling Methods 0.000 claims description 9
- 108010059892 Cellulase Proteins 0.000 claims description 6
- 229940106157 cellulase Drugs 0.000 claims description 6
- 108020004410 pectinesterase Proteins 0.000 claims description 6
- 241000894006 Bacteria Species 0.000 claims description 5
- CIWBSHSKHKDKBQ-DUZGATOHSA-N D-isoascorbic acid Chemical compound OC[C@@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-DUZGATOHSA-N 0.000 claims description 5
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 5
- 241000607479 Yersinia pestis Species 0.000 claims description 5
- 229910000278 bentonite Inorganic materials 0.000 claims description 5
- 239000000440 bentonite Substances 0.000 claims description 5
- SVPXDRXYRYOSEX-UHFFFAOYSA-N bentoquatam Chemical compound O.O=[Si]=O.O=[Al]O[Al]=O SVPXDRXYRYOSEX-UHFFFAOYSA-N 0.000 claims description 5
- 201000010099 disease Diseases 0.000 claims description 5
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 5
- 238000011049 filling Methods 0.000 claims description 5
- 235000021552 granulated sugar Nutrition 0.000 claims description 5
- 230000010355 oscillation Effects 0.000 claims description 5
- 238000005498 polishing Methods 0.000 claims description 5
- 238000005070 sampling Methods 0.000 claims description 5
- 238000007789 sealing Methods 0.000 claims description 5
- 239000010802 sludge Substances 0.000 claims description 5
- 235000010352 sodium erythorbate Nutrition 0.000 claims description 5
- 238000009423 ventilation Methods 0.000 claims description 5
- 240000005809 Prunus persica Species 0.000 claims 1
- 235000006040 Prunus persica var persica Nutrition 0.000 claims 1
- 238000011081 inoculation Methods 0.000 claims 1
- 238000000034 method Methods 0.000 abstract description 6
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 230000008569 process Effects 0.000 abstract description 2
- 238000004140 cleaning Methods 0.000 abstract 1
- 230000009849 deactivation Effects 0.000 abstract 1
- 238000002156 mixing Methods 0.000 abstract 1
- 239000002054 inoculum Substances 0.000 description 4
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 2
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000006210 lotion Substances 0.000 description 2
- 235000001968 nicotinic acid Nutrition 0.000 description 2
- 229960003512 nicotinic acid Drugs 0.000 description 2
- 239000011664 nicotinic acid Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 241000675108 Citrus tangerina Species 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- JZRWCGZRTZMZEH-UHFFFAOYSA-N Thiamine Natural products CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N JZRWCGZRTZMZEH-UHFFFAOYSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000001465 calcium Nutrition 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- -1 carrotene Chemical compound 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 235000001055 magnesium Nutrition 0.000 description 1
- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 235000014786 phosphorus Nutrition 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 235000007686 potassium Nutrition 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 235000019192 riboflavin Nutrition 0.000 description 1
- 239000002151 riboflavin Substances 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 235000015424 sodium Nutrition 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 235000012976 tarts Nutrition 0.000 description 1
- 235000019157 thiamine Nutrition 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- 239000011721 thiamine Substances 0.000 description 1
- KYMBYSLLVAOCFI-UHFFFAOYSA-N thiamine Chemical compound CC1=C(CCO)SCN1CC1=CN=C(C)N=C1N KYMBYSLLVAOCFI-UHFFFAOYSA-N 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
- C12J1/04—Vinegar; Preparation or purification thereof from alcohol
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The present invention relates to a nectarine and fruit vinegar beverage and a preparation method thereof. The beverage is composed of 15-25% fruit vinegar fermentation broth, 25-35% nectarine juice, 1-3% soft white sugar, 4-6% honey and pure water. The preparation method of the nectarine and fruit vinegar beverage includes the following processes such as raw material receiving, cleaning, beating, enzymolysis, colating, clarification, enzyme deactivation, alcoholic fermentation, acetic fermentation, mixing and sterilization. The obtained nectarine and fruit vinegar beverage has a unique flavor and good stability, enriches nectarine processed products, is appropriate to meet modern consumer needs and is of good market prospects.
Description
Technical field
The present invention relates to a kind of nectarine fruit vinegar beverage and preparation method thereof.
Background technology
Nectarine rich in nutritive value, its pulp is crisp, and tender juice is many, sweet and sour taste, has unique fragrance, and local flavor is graceful.The moisture of nectarine, all more than 80%, is the high-quality fruit eaten raw and process.The nutrition that nectarine contains have: the material of the needed by human such as protein, fat, carbohydrate, dietary fiber, vitamin A, carrotene, thiamine, riboflavin, niacin, vitamin C, vitamin E, calcium, phosphorus, potassium, sodium, magnesium, iron, zinc, selenium, manganese, wherein the content of niacin is only second to red date and oranges and tangerines, in fruit kingdom, occupy the 3rd.
Fruit vinegar be with fruit or Fruit quality leftover bits and pieces for primary raw material, utilize the tart flavour flavouring of a kind of nutritious, the excellent in flavor of modern biotechnology brew.It has the alimentary health-care function of fruit and vinegar concurrently, is the Novel beverage integrating the functions such as nutrition, health care, dietotherapy.Scientific research finds, fruit vinegar has several functions.
The present invention adopts fermentation method to prepare nectarine fruit vinegar beverage, convenient applicable, has effect of beautifying face and moistering lotion, has good development prospect.
Summary of the invention
The object of this invention is to provide a kind of nectarine fruit vinegar beverage and preparation method thereof, adopt fermentation method to prepare nectarine fruit vinegar beverage, convenient applicable, have effect of beautifying face and moistering lotion, enrich the kind of nectarine converted products, the technical scheme of invention is summarized as follows:
(1) raw material is checked and accepted: select 8-9 ripe and without the nectarine fruits of disease and pest as processing raw material;
(2) clean: first with clear water, fruit surface is cleaned up, then nectarine fruits is soaked 5min in the citric acid solution of 0.1%, then rinse well with clear water for subsequent use, artificial stoning;
(3) pull an oar: by the nectarine stripping and slicing of stoning, the ratio being 4:1 according to the mass ratio of nectarine and water adds clear water, and the arabo-ascorbic acid adding 0.1% protects look, making beating after stirring;
(4) enzymolysis: the pectinesterase nectarine pulp after making beating being added 0.04%-0.06%, the cellulase of 0.02%-0.04% is stir enzymolysis 2 hours under the condition of 55 DEG C in temperature;
(5) coarse filtration: used by the nectarine fruit juice after enzymolysis 100 mesh sieve to filter, removing coarse sludge;
(6) clarify: the shitosan nectarine fruit juice after coarse filtration being added 0.1-0.3g/L, bentonite 1-2g/L leaves standstill 2 hours in 50 DEG C, then filters to obtain clarification nectarine fruit juice;
(7) go out enzyme: peach juice is placed in 90 DEG C of ferment treatment 3min that go out, is cooled to room temperature for subsequent use;
(8) alcoholic fermentation: utilize white granulated sugar to adjust to mass ratio for 10-12% the pol of peach juice after clarification, natural ph, the yeast liquid activated is inoculated in and goes out in the nectarine clear juice of enzyme cooling, inoculum concentration mass ratio is 10-14%, stir, sealing is placed in the constant incubator of 30 DEG C carries out alcoholic fermentation, detects a residual sugar amount every 12 hours, terminates fermentation when residual sugar amount drops to below 1%;
(9) acetic fermentation: pH4.0 in adjustment nectarine wine liquid, wine degree 5-7%, then cut-in quality is than the acetic acid bacteria for 10-15%, be placed in 30 DEG C, rotating speed is carry out ventilation shaking flask acetic fermentation in the constant temperature oscillation shaking table of 150r/min, every 12 hours sampling and measuring sample acidity, until when acidity no longer rises, after stopping fermentation, namely obtain fruit vinegar zymotic fluid;
(10) allocate: in nectarine fruit vinegar beverage quality for 100%, add fruit vinegar zymotic fluid 15-25%, nectarine fruit juice 25-35%, soft white sugar 1-3%, honey 4-6%, remaining with pure water polishing;
(11) sterilizing: 100 DEG C of sterilization 3min, filling bottle, namely obtains product nectarine fruit vinegar beverage product after cooling while hot.
The feature of this technique is: for the crushing juice rate improving nectarine fruit juice uses pectinesterase and cellulase thereof, utilize alcoholic fermentation and acetic fermentation to obtain the zymotic fluid of nectarine fruit vinegar simultaneously, obtain a kind of nectarine fruit vinegar beverage of unique flavor after eventually passing allotment.
Detailed description of the invention
Embodiment 1
1, raw material is checked and accepted: select 8-9 ripe and without the nectarine fruits of disease and pest as processing raw material.
2, clean: first with clear water, fruit surface is cleaned up, then nectarine fruits is soaked 5min in the citric acid solution of 0.1%, then rinse well with clear water for subsequent use, artificial stoning.
3, pull an oar: by the nectarine stripping and slicing of stoning, the ratio being 4:1 according to the mass ratio of nectarine and water adds clear water, and the arabo-ascorbic acid adding 0.1% protects look, making beating after stirring.
4, enzymolysis: the nectarine pulp after making beating is added the pectinesterase of 0.04%, the cellulase of 0.04% is stir enzymolysis 2 hours under the condition of 55 DEG C in temperature.
5, coarse filtration: used by the nectarine fruit juice after enzymolysis 100 mesh sieve to filter, removing coarse sludge.
6, clarify: the shitosan nectarine fruit juice after coarse filtration being added 0.1g/L, bentonite 2g/L leaves standstill 2 hours in 50 DEG C, then filters to obtain clarification nectarine fruit juice.
7, go out enzyme: peach juice is placed in 90 DEG C of ferment treatment 3min that go out, is cooled to room temperature for subsequent use.
8, alcoholic fermentation: utilizing white granulated sugar to adjust to mass ratio the pol of rear for clarification peach juice is 10%, natural ph, the yeast liquid activated is inoculated in and goes out in the nectarine clear juice of enzyme cooling, inoculum concentration mass ratio is 10%, stir, sealing is placed in the constant incubator of 30 DEG C and carries out alcoholic fermentation, detects a residual sugar amount every 12 hours, when residual sugar amount drop to less than 1% time terminate fermentation.
9, acetic fermentation: pH4.0 in adjustment nectarine wine liquid, wine degree 5%, then cut-in quality is than the acetic acid bacteria being 10%, is placed in 30 DEG C, and rotating speed was carry out ventilation shaking flask acetic fermentation in the constant temperature oscillation shaking table of 150r/min, every 12 hours sampling and measuring sample acidity.Until when acidity no longer rises, after stopping fermentation, namely obtain fruit vinegar zymotic fluid.
10, allocate: in nectarine fruit vinegar beverage quality for 100%, add fruit vinegar zymotic fluid 15%, nectarine fruit juice 35%, soft white sugar 1%, honey 6%, remaining with pure water polishing.
11, sterilizing: 100 DEG C of sterilization 3min, filling bottle, namely obtains product nectarine fruit vinegar beverage product after cooling while hot.
Embodiment 2
1, raw material is checked and accepted: select 8-9 ripe and without the nectarine fruits of disease and pest as processing raw material.
2, clean: first with clear water, fruit surface is cleaned up, then nectarine fruits is soaked 5min in the citric acid solution of 0.1%, then rinse well with clear water for subsequent use, artificial stoning.
3, pull an oar: by the nectarine stripping and slicing of stoning, the ratio being 4:1 according to the mass ratio of nectarine and water adds clear water, and the arabo-ascorbic acid adding 0.1% protects look, making beating after stirring.
4, enzymolysis: the nectarine pulp after making beating is added the pectinesterase of 0.05%, the cellulase of 0.03% is stir enzymolysis 2 hours under the condition of 55 DEG C in temperature.
5, coarse filtration: used by the nectarine fruit juice after enzymolysis 100 mesh sieve to filter, removing coarse sludge.
6, clarify: the shitosan nectarine fruit juice after coarse filtration being added 0.2g/L, bentonite 1.5g/L leaves standstill 2 hours in 50 DEG C, then filters to obtain clarification nectarine fruit juice.
7, go out enzyme: peach juice is placed in 90 DEG C of ferment treatment 3min that go out, is cooled to room temperature for subsequent use.
8, alcoholic fermentation: utilizing white granulated sugar to adjust to mass ratio the pol of rear for clarification peach juice is 11%, natural ph, the yeast liquid activated is inoculated in and goes out in the nectarine clear juice of enzyme cooling, inoculum concentration mass ratio is 12%, stir, sealing is placed in the constant incubator of 30 DEG C carries out alcoholic fermentation, detects a residual sugar amount every 12 hours, terminates fermentation when residual sugar amount drops to below 1%.
9, acetic fermentation: pH4.0 in adjustment nectarine wine liquid, wine degree 6%, then cut-in quality is than the acetic acid bacteria being 13%, is placed in 30 DEG C, and rotating speed was carry out ventilation shaking flask acetic fermentation in the constant temperature oscillation shaking table of 150r/min, every 12 hours sampling and measuring sample acidity.Until when acidity no longer rises, after stopping fermentation, namely obtain fruit vinegar zymotic fluid.
10, allocate: in nectarine fruit vinegar beverage quality for 100%, add fruit vinegar zymotic fluid 20%, nectarine fruit juice 30%, soft white sugar 2%, honey 5%, remaining with pure water polishing.
11, sterilizing: 100 DEG C of sterilization 3min, filling bottle, namely obtains product nectarine fruit vinegar beverage product after cooling while hot.
Embodiment 3
1, raw material is checked and accepted: select 8-9 ripe and without the nectarine fruits of disease and pest as processing raw material.
2, clean: first with clear water, fruit surface is cleaned up, then nectarine fruits is soaked 5min in the citric acid solution of 0.1%, then rinse well with clear water for subsequent use, artificial stoning.
3, pull an oar: by the nectarine stripping and slicing of stoning, the ratio being 4:1 according to the mass ratio of nectarine and water adds clear water, and the arabo-ascorbic acid adding 0.1% protects look, making beating after stirring.
4, enzymolysis: the nectarine pulp after making beating is added the pectinesterase of 0.06%, the cellulase of 0.02% is stir enzymolysis 2 hours under the condition of 55 DEG C in temperature.
5, coarse filtration: used by the nectarine fruit juice after enzymolysis 100 mesh sieve to filter, removing coarse sludge.
6, clarify: the shitosan nectarine fruit juice after coarse filtration being added 0.3g/L, bentonite 1g/L leaves standstill 2 hours in 50 DEG C, then filters to obtain clarification nectarine fruit juice.
7, go out enzyme: peach juice is placed in 90 DEG C of ferment treatment 3min that go out, is cooled to room temperature for subsequent use.
8, alcoholic fermentation: utilizing white granulated sugar to adjust to mass ratio the pol of rear for clarification peach juice is 12%, natural ph, the yeast liquid activated is inoculated in and goes out in the nectarine clear juice of enzyme cooling, inoculum concentration mass ratio is 14%, stir, sealing is placed in the constant incubator of 30 DEG C carries out alcoholic fermentation, detects a residual sugar amount every 12 hours, terminates fermentation when residual sugar amount drops to below 1%.
9, acetic fermentation: pH4.0 in adjustment nectarine wine liquid, wine degree 7%, then the acetic acid bacteria of cut-in quality than 15%, is placed in 30 DEG C, and rotating speed was carry out ventilation shaking flask acetic fermentation in the constant temperature oscillation shaking table of 150r/min, every 12 hours sampling and measuring sample acidity.Until when acidity no longer rises, after stopping fermentation, namely obtain fruit vinegar zymotic fluid.
10, allocate: in nectarine fruit vinegar beverage quality for 100%, add fruit vinegar zymotic fluid 25%, nectarine fruit juice 25%, soft white sugar 3%, honey 4%, remaining with pure water polishing.
11, sterilizing: 100 DEG C of sterilization 3min, filling bottle, namely obtains product nectarine fruit vinegar beverage product after cooling while hot.
More than describe implementation method of the present invention in detail, but this is only the example lifted for the ease of understanding, should not be considered to be limitation of the scope of the invention.Equally, the professional in field belonging to any all according to the description of technical scheme of the present invention and better case study on implementation thereof, can make various possible equivalent change or replacement, but all these change or replace the protection domain that all should belong to claim of the present invention.
Claims (2)
1. a preparation method for nectarine fruit vinegar beverage, is characterized in that:
(1) raw material is selected: select without disease and pest, 8-9 maturated oil Peach fruits as processing raw material;
(2) clean: first with clear water, fruit surface is cleaned up, then nectarine fruits is soaked 5min in the citric acid solution of mass concentration 0.1%, then rinse well with clear water, stoning;
(3) pull an oar: by the nectarine stripping and slicing of stoning, the ratio being 4:1 according to the mass ratio of nectarine and water adds clear water, and the arabo-ascorbic acid adding nectarine and water quality 0.1% protects look, is beaten into nectarine pulp after stirring;
(4) enzymolysis: add in the nectarine pulp after making beating by the pectinesterase of nectarine pulp quality 0.04-0.06%, the cellulase of 0.02-0.04% is stir enzymolysis 2 hours under the condition of 55 DEG C in temperature;
(5) coarse filtration: filter the nectarine fruit juice after enzymolysis by 100 mesh sieve, removing coarse sludge;
(6) clarify: by the shitosan of 0.1-0.3g/L, bentonite 1-2g/L adds in the nectarine fruit juice after coarse filtration, leave standstill 2 hours at 50 DEG C, then filter to obtain clarification nectarine fruit juice;
(7) go out enzyme: nectarine juice is placed in 90 DEG C of ferment treatment 3min that go out, is cooled to room temperature;
(8) alcoholic fermentation: the white granulated sugar of clarified oil peach juice quality 10-12% is joined in clarified oil peach juice, the yeast liquid activated is inoculated in the cooled nectarine clear juice of the enzyme that goes out, inoculation quality is 10-14%, stir, sealing is placed in the constant incubator of 30 DEG C carries out alcoholic fermentation, detect a residual sugar amount every 12 hours, terminate fermentation when residual sugar amount drops to below 1%;
(9) acetic fermentation: pH4.0 in adjustment nectarine wine liquid, wine degree 5-7%, then cut-in quality is than the acetic acid bacteria for 10-15%, be placed in 30 DEG C, rotating speed is carry out ventilation shaking flask acetic fermentation in the constant temperature oscillation shaking table of 150r/min, every 12 hours sampling and measuring sample acidity, until when acidity no longer rises, after stopping fermentation, namely obtain fruit vinegar zymotic fluid;
(10) allocate: in nectarine fruit vinegar beverage weight 100%, add fruit vinegar zymotic fluid 15-25%, nectarine fruit juice 25-35%, soft white sugar 1-3%, honey 4-6%, remaining with pure water polishing;
(11) sterilizing: 100 DEG C of sterilization 3min, filling bottle, namely obtains product nectarine fruit vinegar beverage product after cooling while hot.
2. a nectarine fruit vinegar beverage, is characterized in that: preparation method's preparation according to claim 1.
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| CN104974921A (en) * | 2015-06-12 | 2015-10-14 | 广西大学 | Nectarine fruit vinegar and preparation method thereof |
| CN104974920A (en) * | 2015-06-12 | 2015-10-14 | 广西大学 | Tomato-nectarine fruit vinegar processing technology |
| CN105838574A (en) * | 2016-06-17 | 2016-08-10 | 沈阳农业大学 | Preparation method of multi-berry fruit vinegar and multi-berry fruit vinegar |
| CN106047646A (en) * | 2016-08-12 | 2016-10-26 | 韦志春 | Nectarine fruit vinegar and preparation method thereof |
| CN106047645A (en) * | 2016-08-12 | 2016-10-26 | 韦志春 | Juicy peach vinegar and preparation method thereof |
| CN107164205A (en) * | 2017-05-23 | 2017-09-15 | 百色学院 | A kind of brew method of holy girl's fruit vinegar |
| CN107897595A (en) * | 2017-10-31 | 2018-04-13 | 当涂县瑞龙果树种植专业合作社 | A kind of preparation method of the inoxidizability fruit juice for juice of my pomegranate enzymolysis peach juice compounding of fermenting |
| CN108041386A (en) * | 2017-12-29 | 2018-05-18 | 南阳师范学院 | A kind of preparation method of naturally raw fragrant nectarine fermented beverage |
| CN108117963A (en) * | 2016-11-30 | 2018-06-05 | 温传雷 | A kind of production method of sweet tea peach vinegar |
| CN109315659A (en) * | 2018-09-30 | 2019-02-12 | 芜湖县兰馨油桃种植专业合作社 | A kind of preparation method of nectarine fruit juice |
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| CN104974921A (en) * | 2015-06-12 | 2015-10-14 | 广西大学 | Nectarine fruit vinegar and preparation method thereof |
| CN104974920A (en) * | 2015-06-12 | 2015-10-14 | 广西大学 | Tomato-nectarine fruit vinegar processing technology |
| CN105838574A (en) * | 2016-06-17 | 2016-08-10 | 沈阳农业大学 | Preparation method of multi-berry fruit vinegar and multi-berry fruit vinegar |
| CN106047646A (en) * | 2016-08-12 | 2016-10-26 | 韦志春 | Nectarine fruit vinegar and preparation method thereof |
| CN106047645A (en) * | 2016-08-12 | 2016-10-26 | 韦志春 | Juicy peach vinegar and preparation method thereof |
| CN108117963A (en) * | 2016-11-30 | 2018-06-05 | 温传雷 | A kind of production method of sweet tea peach vinegar |
| CN107164205A (en) * | 2017-05-23 | 2017-09-15 | 百色学院 | A kind of brew method of holy girl's fruit vinegar |
| CN107164205B (en) * | 2017-05-23 | 2020-03-03 | 百色学院 | Brewing method of cherry tomato vinegar |
| CN107897595A (en) * | 2017-10-31 | 2018-04-13 | 当涂县瑞龙果树种植专业合作社 | A kind of preparation method of the inoxidizability fruit juice for juice of my pomegranate enzymolysis peach juice compounding of fermenting |
| CN108041386A (en) * | 2017-12-29 | 2018-05-18 | 南阳师范学院 | A kind of preparation method of naturally raw fragrant nectarine fermented beverage |
| CN109315659A (en) * | 2018-09-30 | 2019-02-12 | 芜湖县兰馨油桃种植专业合作社 | A kind of preparation method of nectarine fruit juice |
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Application publication date: 20150211 |