CN104593217A - Pomegranate fruit vinegar and brewage method thereof - Google Patents
Pomegranate fruit vinegar and brewage method thereof Download PDFInfo
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Abstract
The invention relates to a pomegranate fruit vinegar and a brewage method thereof. The method comprises the following steps: taking seed grains from sufficiently ripe sweet pomegranate and sour pomegranate, respectively juicing, adding 3 wt% of white granulated sugar, adding 1g/L beef supercritical hydrolysate, inoculating fruit wine yeast in a fermentation tank filled with a fruit juice sugar solution, fermenting for 5 days while controlling the temperature at 24 DEG C until the alcohol fermentation basically stops, transferring the finished fermentation liquid into an acetic fermentation tank, and fermenting for 8 days while controlling the temperature at 30 DEG C, wherein the volume ratio of oxygen passing through every unit volume of fermentation liquid per minute is 0.02, and an intermitted ventilation mode is adopted (ventilating for 3 minutes, pausing for 3 minutes and circulating like this); continuing performing acetic fermentation on the alcohol fermented liquor, and repeating the operation above when the acidity reaches 6.5% above, thereby implementing continuous fermentation; aging at 25 DEG C for 20 days to improve the flavor of the pomegranate fruit vinegar, wherein the aging tank is fully filled and closed; and filtering the aged raw vinegar, bottling, and pasteurizing.
Description
Technical field
The invention belongs to fruit vinegar brewing technique, relate to a kind of fruit vinegar liquid submerged fermentation technique, specifically a kind of pomegranate fruit vinegar and brewing method thereof.
Background technology
Fruit vinegar is main raw material with fruit, utilizes a kind of tart flavour seasonings and the health promoting beverage of modern biotechnology brew.All better than traditional vinegar from nutrition, local flavor, mouthfeel, and the nutritive ingredient such as VITAMIN, mineral substance, amino acid that fruit is rich in is deposited in fruit vinegar, substantially increases its nourishing function, be described as " the 6th generation gold drink ".Develop the fruit resource that can be used as production fruit vinegar to mainly contain: tens kinds, apple, hawthorn, honey peach, Kiwifruit, Wild jujube, grape, pear, orange, lemon, strawberry, pineapple etc.The production technique of pomegranate fruit vinegar also has relevant report.
The patent application that number of patent application is 201210092776.1, application publication number is CN102604812 A, denomination of invention is " production method of a kind of pomegranate fruit vinegar and vinegar drink thereof ", disclose the production method of a kind of pomegranate fruit vinegar and vinegar drink thereof, the method comprises the following steps: with clean water pomegranate surface, peeling and taking seed, by seed damage, obtain pomegranate pulp; In pomegranate pulp, add activated yeast liquid, the mass ratio of the active dry yeast that described activated yeast liquid is taken and pomegranate pulp is 3% ~ 8%, regulates pol to 10% ~ 16%, 22 ~ 28 DEG C of bottom fermentations 4 ~ 7 days, namely obtains Pomegranate Fruit Wine wine with dregs; In Pomegranate Fruit Wine wine with dregs, add wheat bran, acetic bacteria liquid successively, wherein the mass ratio of wheat bran and Pomegranate Fruit Wine wine with dregs is 40% ~ 60%, and the mass ratio of acetic bacteria liquid and Pomegranate Fruit Wine wine with dregs is 8% ~ 13%, stir, load in acetify cylinder, control temperature, at 26 ~ 32 DEG C, enters acetify animated period; After acetify animated period, add 2% salt, stir, the vinegar unstrained spirits formed is compressed, adds a cover and obturage, leave standstill and carry out ageing in 1 ~ 2 month in cylinder; Vinegar unstrained spirits after ageing is placed on and drenches in vinegar device, with the cooling boiling water with the quality such as vinegar unstrained spirits to drench from above into, after soaking, opening stopple makes vinegar liquid flow out from pouring vinegar device small hole at bottom part, collects and obtains pomegranate fruit vinegar.
The preparation method that application discloses a kind of pomegranate fruit vinegar that application number is 201210215583.0, application publication number CN102776113A, denomination of invention are " a kind of preparation method of pomegranate fruit vinegar ", comprise the following steps: a, material choice: select ripe good fresh fruit, can not with inferior fruit or shedding, and according to the ripening degree of pomegranate, the place of production and kind sorting warehouse-in, b, cleaning, peeling: high pressure water washing, mechanical region exosper, craft go inner seed coat, c, Mechanical Crushing, pressure extracting juice: avoid kernel to crush time broken, mechanical pressure controls at 0.35 ± 0.2MPa, also should avoid the contact of juice and copper, iron, d, filtration: filter juice, remove pomace, leave Sucus Granati, e, zymamsis: Sucus Granati is loaded fermentor tank, get yeast to activate, to be equipped with in the 250mL triangular flask of 100mL Sucus Granati through sterilizing to carry out enlarged culturing according to the inoculum size access of 10% again, temperature 32 ~ 34 DEG C, time is 4h, add in wide-necked bottle by the amount of fruit juice 10% after activation and carry out enlarged culturing, time is 8h, temperature 30 ~ 32 DEG C, join in 50L distiller's yeast tank by the amount of 10% after enlarged culturing and cultivate, temperature 30 ~ 32 DEG C, time 12h, distiller's yeast after cultivation adds fermentation cylinder for fermentation to, temperature 28 ~ 30 DEG C, 4 ~ 7 days time, wine with dregs juice is sugary is less than 4g/L, f, acetic fermentation: acetic bacteria is inoculated in the yeast extract paste of 1%, the dehydrated alcohol of 4%, the liquid nutrient medium of 0.1% Glacial acetic acid composition, be contained in 500mL triangular flask, liquid amount 100mL, incubation time 36h, temperature 30 ~ 34 DEG C, then add in the expansion liquid nutrient medium be made up of the fruit wine with dregs that zymamsis is good by the amount of 10%, join in yeast tank cultivate by the amount of 10% again, after yeast maturation, by karusen cumulative volume 10% amount carry out acetic fermentation, fermentor tank also will add wheat bran and rice husk, fermenting process stirs 2 ~ 4 times every day, temperature 30 DEG C, 5 ~ 7 days time, g, sterilizing: after having fermented, remove the acetic acid yeast on surface, by pomegranate fruit vinegar sterilising treatment, and temperature 85 DEG C, h, ageing: after sterilizing, naturally leave standstill at normal temperatures, make the dissociant natural sedimentation in fruit vinegar, i, finished product are sterilized: the pomegranate fruit vinegar after storage packaging is carried out two-stage sterilization, temperature 65 DEG C, time 30min.
Application number is 201210126263.8, application publication number CN102618430 A, denomination of invention is the patent application of " preparation method of pomegranate fruit vinegar ", disclose a kind of preparation method of pomegranate fruit vinegar, comprise the steps: A, zymamsis: the wine active dry yeast adding activation in pomegranate original fruit juice, add that volume is pomegranate original fruit juice volume 0.08 ~ 0.15%, proper ventilation, temperature remains on 25 ~ 28 DEG C, fermentation time is 5 ~ 7 days, fermentation is stopped when alcohol by volume content reaches 6.8 ~ 7.5% of pomegranate fermentating liquid volume, obtain pomegranate alcohol fermented beer, B, acetic fermentation: in pomegranate alcohol fermented beer, add wheat bran, cavings and mother of vinegar liquid, stir and make vinegar unstrained spirits, wherein, the wheat bran added and cavings quality are 30 ~ 40% of pomegranate alcohol fermented beer quality, and wheat bran and cavings mass ratio are 4 ~ 5: 1, and the quality adding mother of vinegar liquid is 10 ~ 12% of pomegranate alcohol fermented beer quality, temperature remains on 30 ~ 34 DEG C, abundant air supply, ferment and after 14 ~ 16 days, add the salt of vinegar unstrained spirits quality 2 ~ 3%, stir, compacting, within second day, turn over unstrained spirits, seal 3 ~ 4 days, stop fermentation when acetic acid content reaches 4.3 ~ 4.5g/100ml, obtain pomegranate fruit vinegar.
At present, in the research and production of fruit vinegar, the normal technique adopted mainly contains: (1) solid brewing method.With some fruit (peel residue, cull fruit etc. in normally producing) for raw material, take grain as batching, access yeast after treatment, acetic bacteria solid state fermentation obtains.Although the product better flavor that this method is produced, have that fermentation period is long, labour intensity is large, waste residue is many, raw material availability is low and the problem such as product hygienic quality difference.(2) superficial fermentation is left standstill.The successful experience of the surperficial standing for fermentation method of many employings is had at south China and Japan.The acetic acid transformation efficiency of this method is higher, better flavor, and shortcoming is that fermentation period is long.(3) liquid return waters pouring technique.As the carrier that Nanning sauce factory is acetic bacteria with skin slag, adopt liquid zymamsis, solid-state acetic fermentation, utilize liquid to water pouring explained hereafter pineapple acetic acid.This method, compared with traditional solid state fermentation, shortens fermentation period, decreases the utilization ratio of labour intensity and raw material to a certain extent and also greatly improve, but there is the problem of local flavor deficiency.(4) liquid submerged fermentation method.Utilize fermentor tank to obtain product by liquid submerged fermentation, there is the advantages such as operation sanitary condition is good, raw material availability is high, with short production cycle, steady quality is easy to control, but product special flavour is not good enough.
Above-mentioned disclosed 3 patents of invention (application number is respectively 201210092776.1,201210215583.0 and 201210126263.8) all have employed liquid return and water pouring technique, namely take liquid state fermentation mode in the zymamsis stage; The acetic fermentation stage adds a large amount of wheat bran of people, cavings or rice husk, and what take is solid state fermentation mode.The shortcoming existed is: labour intensity is also larger, and the waste residue of generation is more, and acetic acid productive rate is lower, is not suitable for the industrial production of mass-producing.
Comprehensive analysis, liquid submerged fermentation technique is most suitable for large-scale industrial and produces, and is the first-selection of modern enterprise.Because the acetic fermentation stage belongs to aerobic fermentation, need constantly to supplemental oxygen in fermented liquid.Wherein have a kind of mode of oxygenating to be by gas-liquid mixing pump, air is mixed with fermented liquid, fermented liquid constantly circulates through gas-liquid mixing pump thus supplemental oxygen (utility model patent CN200920056560.3); The most frequently used mode utilizes air pump to fill air continuously bottom fermented liquid, has oxygen to be dissolved in fermented liquid in gas floating-upward process, and the speed of the effusion but gas floats, oxygen can not fully dissolve.All there is a large amount of gas effusions and can take away acetic acid in the mode of these two kinds of oxygenatings, continuous print gas replenishment process also can disturbance fermented liquid, the Metabolic activity of unfavorable acetic bacteria.
In addition, nutrition in fermentation liquid is usually comprehensive not, especially nitrogen (N) plain nutrition is lacked, have impact on the efficiency of zymamsis, have people can promote that the breeding of yeast improves the efficiency of fermentation at the polypeptide that the zymamsis stage adds 4g/L in mash, the flavor compound (Song Hongbo etc. of fruit vinegar can also be improved, litchi fruit vinegar liquid-state fermentation technology is optimized, agricultural mechanical journal, 2010,1).Somebody reports in fermentation liquid, to add the fermentation efficiency (Gao Yin etc. that peptone and yeast extract paste mixotrophism also can improve alcohol, the process optimization of liquid submerged fermentation fruit vinegar, modern food science and technology, 2010.12), but the polypeptide used and peptone also belong to more macromolecular organic nitrogen compound, thalline also needs digest and decompose to utilize after absorbing, and the nutritive ingredient provided is also more single.In addition, the cost of polypeptide and peptone is also higher.
Summary of the invention
The object of the invention is to solve existing pomegranate fruit vinegar and produce the problem that vinegar efficiency is low, flavor compound is not enough, a kind of pomegranate fruit vinegar and brewing method thereof are provided.Concrete solution: (1) zymamsis Stage Nutrition composition is complete, especially lacks the nutrition of N element, causes that fermentation starting is comparatively slow, efficiency is lower, and flavor compound is not enough; (2) during the oxygenating of acetic fermentation graduated charge, gas residence time in fermented liquid is short, and oxygen dissolution is insufficient; (3) the acetic fermentation stage fills large quantity of air disturbance fermented liquid continuously, is unfavorable for the Metabolic activity of acetic bacteria, and a large amount of gases of effusion also can take away the problem of acetic acid.
For achieving the above object, the technical solution used in the present invention is:
A brewing method for pomegranate fruit vinegar, is characterized in that, comprises the following steps:
(1) fully ripe Sweet fruit of Pomegranate and sour fruit of Pomegranate is selected to strip seed and squeeze the juice respectively, the sour fruit of Pomegranate juice of 1/4 ~ 1/3 volume ratio is added in Sweet fruit of Pomegranate juice, pH value is made to be 3.5 ~ 4, add the white sugar that mass ratio is 3% ~ 4% more wherein, make total pol be 14% ~ 16%, then add beef supercritical water hydrolysis products by 1 ~ 1.5g/L;
(2) by fruit wine yeast by 0.2% ~ 0.3% mass ratio be inoculated in the fermentor tank of the fruit juice liquid glucose filling step (1) gained, tinning amount is no more than 2/3 of cubic capacity, temperature controls between 22 ~ 25 DEG C, ferment 4 ~ 6 days, treat that zymamsis stops substantially, measure alcoholic strength and reach 6.5% ~ 8%(V/V);
(3) fermented liquid that step (2) completes is proceeded to apparatus for acetic acid fermentation tank, insert the natural sponge of 1/3 ~ 1/2 volume in fermentor tank, tinning amount is no more than 2/3 of total volume, and temperature controls between 28 ~ 33 DEG C, ferments 7 ~ 10 days;
(4) utilize air pump to pass into the oxygen after purification in fermenting process from the bottom of tank, per minute is interior is 0.02 ~ 0.05 by the oxygen volume ratio of unit volume fermented liquid, takes interval ventilating mode, ventilates 2 ~ 4 minutes, pause 2 ~ 4 minutes, so circulate;
(5) detect fruit vinegar acidity every day, when acidity tends towards stability and reaches more than 6.5%, 1/3 is wherein proceeded to ageing tank, supplement step (2) the gained alcohol mash of equivalent again, continue acetic fermentation, repeat aforesaid operations when acidity reaches more than 6.5%, realize continuously fermenting;
(6) ageing tank should be filled and airtight, and temperature to control between 25 ~ 28 DEG C ageing 20 ~ 30 days;
(7) the former vinegar after ageing after filtration, bottling, and carry out pasteurization.
It is characterized in that: the beef supercritical water hydrolysis products described in step (1), it take water as medium, at super critical condition: temperature > 374 DEG C, P > 22.1 MPa, process 1 ~ 2 hour, lyophilize is again various small molecule organic compound the macro-nutrients oxygenolysis in beef.
It is characterized in that: (1) selects fully ripe Sweet fruit of Pomegranate and sour fruit of Pomegranate strip seed and squeeze the juice respectively, the sour fruit of Pomegranate juice of 1/3 volume ratio is added in Sweet fruit of Pomegranate juice, pH value is made to be 3.6, add the white sugar of mass ratio 3% more wherein, total pol is made to be about 14%, add the beef supercritical water hydrolysis products of 1g/L again, composition is based on amino acid; (2) by fruit wine yeast by 0.2% mass ratio be inoculated in the fermentor tank of the fruit juice liquid glucose filling step (1) gained, tinning amount is no more than 2/3 of cubic capacity, and temperature controls at 24 DEG C, ferments 5 days, treat that zymamsis stops substantially, measure alcoholic strength and reach 7%(V/V); (3) fermented liquid that step (2) completes is proceeded to apparatus for acetic acid fermentation tank, insert the natural sponge of 1/3 volume in fermentor tank, tinning amount is no more than 2/3 of total volume; Temperature controls at 30 DEG C, ferments 8 days; (4) utilize air pump to pass into the oxygen after purification in fermenting process from the bottom of tank, per minute is interior is 0.02 by the oxygen volume ratio of unit volume fermented liquid, takes interval ventilating mode, ventilates 3 minutes, pause 3 minutes, so circulate; (5) detect fruit vinegar acidity every day, when acidity tends towards stability and reaches more than 6.5%, 1/3 is wherein proceeded to ageing tank, supplement step (2) the gained alcohol mash of equivalent again, continue acetic fermentation, repeat aforesaid operations when acidity reaches more than 6.5%, realize continuously fermenting; (6) ageing tank should be filled and airtight, and temperature controls, 25 DEG C of ageing 20 days, to improve the local flavor of pomegranate fruit vinegar; (7) the former vinegar after ageing after filtration, bottling, and carry out pasteurization.
It is characterized in that: (1) selects fully ripe Sweet fruit of Pomegranate and sour fruit of Pomegranate strip seed and squeeze the juice respectively, the sour fruit of Pomegranate juice of 1/4 volume ratio is added in Sweet fruit of Pomegranate juice, pH value is made to be 4, add the white sugar of mass ratio 4% more wherein, total pol is made to be about 15%, add the beef supercritical water hydrolysis products of 1.5g/L again, divide based on amino acid; (2) by fruit wine yeast by 0.2% mass ratio be inoculated in the fermentor tank of the fruit juice liquid glucose filling step (1) gained, tinning amount is no more than 2/3 of cubic capacity, and temperature controls at 25 DEG C, ferments 5 days, treat that zymamsis stops substantially, measure alcoholic strength and reach 7.5%(V/V); (3) fermented liquid that step (2) completes is proceeded to apparatus for acetic acid fermentation tank, insert the natural sponge of 1/3 volume in fermentor tank, tinning amount is no more than 2/3 of total volume; Temperature controls at 33 DEG C, ferments 7 days; (4) utilize air pump to pass into the oxygen after purification in fermenting process from the bottom of tank, per minute is interior is 0.03 by the oxygen volume ratio of unit volume fermented liquid, takes interval ventilating mode, ventilates 3 minutes, pause 3 minutes, so circulate; (5) detect fruit vinegar acidity every day, when acidity tends towards stability and reaches more than 6.5%, 1/3 is wherein proceeded to ageing tank, supplement step (2) the gained alcohol mash of equivalent again, continue acetic fermentation, repeat aforesaid operations when acidity reaches more than 6.5%, realize continuously fermenting; (6) ageing tank should be filled and airtight, and temperature to control between 22 DEG C ageing 25 days, improves the local flavor of pomegranate fruit vinegar; (7) the former vinegar after ageing after filtration, bottling, and carry out pasteurization.
After ageing, former vinegar is directly used in allotment fruit vinegar beverage.
Pomegranate fruit vinegar prepared by the preparation method of pomegranate fruit vinegar.
Beneficial effect of the present invention: a kind of pomegranate fruit vinegar of the present invention and brewing method thereof, the zymamsis stage with the addition of beef supercritical water hydrolysis products, supplements small molecules Organic N element and other nutritive ingredients, improves zymamsis efficiency, improve product special flavour; Be filled with natural sponge in apparatus for acetic acid fermentation tank, add acetic bacteria attachment surface, slow down the speed of oxygen effusion, and take intermittent type oxygenation, greatly reduce gas usage, improve the efficiency of acetic fermentation, decrease acetic acid loss.Concrete advantage is:
1. in step of the present invention (1), use sour fruit of Pomegranate juice to replace the acidity of conventional organic additive adjustment fruit juice, nutrition is with the addition of in fruit juice---beef supercritical water hydrolysis products, it take water as medium, at super critical condition (temperature > 374 DEG C, P > 22.1 MPa) under process 1 ~ 2 hour, lyophilize again, be various small-molecule substance the macro-nutrients oxygenolysis in beef, if breaks down proteins is amino acid, nucleic acid decomposition is Nucleotide etc., these small-molecule substances can directly be absorbed by yeast, with peptone, polypeptide is compared, nutritive ingredient is more comprehensive, cost compare is cheap, effective.
2. be filled with the natural sponge of 1/3 ~ 1/2 volume in step of the present invention (3) apparatus for acetic acid fermentation tank, effect is the speed that slow down the effusion of gas floating, is conducive to the dissolving of oxygen, also add the attachment surface of acetic bacteria.Natural sponge can be reused.
3. step of the present invention (4) takes the mode that interval fills oxygen, with fill compared with air continuously, decrease the disturbance to fermented liquid, add time of repose, under static condition, be conducive to the Metabolic activity of acetic bacteria, in addition, significantly reduce the consumption of gas, be only 1/10 ~ 1/5 of traditional gas consumption, also just decrease the loss of acetic acid.
Embodiment
embodiment 1
(1) fully ripe Sweet fruit of Pomegranate and sour fruit of Pomegranate is selected to strip seed and squeeze the juice respectively, the sour fruit of Pomegranate juice of 1/3 volume ratio is added in Sweet fruit of Pomegranate juice, pH value is made to be 3.6, add the white sugar of mass ratio 3% more wherein, make total pol be about 14%, then add the beef supercritical water hydrolysis products (composition is based on the organic nitrogen nutrition of the small molecules such as amino acid) of 1g/L; (2) by fruit wine yeast by 0.2% mass ratio be inoculated in the fermentor tank of the fruit juice liquid glucose filling step (1) gained, tinning amount is no more than 2/3 of cubic capacity, and temperature controls at 24 DEG C, ferments 5 days, treat that zymamsis stops substantially, measure alcoholic strength and reach 7%(V/V).(3) fermented liquid that step (2) completes is proceeded to apparatus for acetic acid fermentation tank, insert the natural sponge of 1/3 volume in fermentor tank, tinning amount is no more than 2/3 of total volume.Temperature controls at 30 DEG C, ferments 8 days; (4) air pump is utilized to pass into the oxygen after purification in fermenting process from the bottom of tank, air flow is the oxygen volume ratio by unit volume fermented liquid in 0.02 ml/mlmin(per minute), take interval ventilating mode, ventilate 3 minutes, pause 3 minutes, so circulate.(5) detect fruit vinegar acidity every day, when acidity tends towards stability and reaches more than 6.5%, 1/3 is wherein proceeded to ageing tank, supplement step (2) the gained alcohol mash of equivalent again, continue acetic fermentation, repeat aforesaid operations when acidity reaches more than 6.5%, realize continuously fermenting.(6) ageing tank should be filled and airtight, and temperature controls, 25 DEG C of ageing 20 days, to improve the local flavor of pomegranate fruit vinegar.(7) the former vinegar after ageing after filtration, bottling, and carry out pasteurization, rear adhesive label is cleaned in cooling, and detect and case, qualified product directly dispatch from the factory or put in storage; After ageing, former vinegar also can be directly used in allotment fruit vinegar beverage.
embodiment 2:
(1) fully ripe Sweet fruit of Pomegranate and sour fruit of Pomegranate is selected to strip seed and squeeze the juice respectively, the sour fruit of Pomegranate juice of 1/4 volume ratio is added in Sweet fruit of Pomegranate juice, pH value is made to be 4, add the white sugar of mass ratio 4% more wherein, make total pol be about 15%, then add the beef supercritical water hydrolysis products (composition is based on the organic nitrogen nutrition of the small molecules such as amino acid) of 1.5g/L; (2) by fruit wine yeast by 0.2% mass ratio be inoculated in the fermentor tank of the fruit juice liquid glucose filling step (1) gained, tinning amount is no more than 2/3 of cubic capacity, and temperature controls at 25 DEG C, ferments 5 days, treat that zymamsis stops substantially, measure alcoholic strength and reach 7.5%(V/V).(3) fermented liquid that step (2) completes is proceeded to apparatus for acetic acid fermentation tank, insert the natural sponge of 1/3 volume in fermentor tank, tinning amount is no more than 2/3 of total volume.Temperature controls at 33 DEG C, ferments 7 days; (4) air pump is utilized to pass into the oxygen after purification in fermenting process from the bottom of tank, air flow is the oxygen volume ratio by unit volume fermented liquid in 0.03 ml/mlmin(per minute), take interval ventilating mode, ventilate 3 minutes, pause 3 minutes, so circulate.(5) detect fruit vinegar acidity every day, when acidity tends towards stability and reaches more than 6.5%, 1/3 is wherein proceeded to ageing tank, supplement step (2) the gained alcohol mash of equivalent again, continue acetic fermentation, repeat aforesaid operations when acidity reaches more than 6.5%, realize continuously fermenting.(6) ageing tank should be filled and airtight, and temperature to control between 22 DEG C ageing 25 days, improves the local flavor of pomegranate fruit vinegar.(7) the former vinegar after ageing after filtration, bottling, and carry out pasteurization, rear adhesive label is cleaned in cooling, and detect and case, qualified product directly dispatch from the factory or put in storage; After ageing, former vinegar also can be directly used in allotment fruit vinegar beverage.
Claims (6)
1. a brewing method for pomegranate fruit vinegar, is characterized in that, comprises the following steps:
(1) fully ripe Sweet fruit of Pomegranate and sour fruit of Pomegranate is selected to strip seed and squeeze the juice respectively, the sour fruit of Pomegranate juice of 1/4 ~ 1/3 volume ratio is added in Sweet fruit of Pomegranate juice, pH value is made to be 3.5 ~ 4, add the white sugar that mass ratio is 3% ~ 4% more wherein, make total pol be 14% ~ 16%, then add beef supercritical water hydrolysis products by 1 ~ 1.5g/L;
(2) by fruit wine yeast by 0.2% ~ 0.3% mass ratio be inoculated in the fermentor tank of the fruit juice liquid glucose filling step (1) gained, tinning amount is no more than 2/3 of cubic capacity, temperature controls between 22 ~ 25 DEG C, ferment 4 ~ 6 days, treat that zymamsis stops substantially, measure alcoholic strength and reach 6.5% ~ 8%(V/V);
(3) fermented liquid that step (2) completes is proceeded to apparatus for acetic acid fermentation tank, insert the natural sponge of 1/3 ~ 1/2 volume in fermentor tank, tinning amount is no more than 2/3 of total volume, and temperature controls between 28 ~ 33 DEG C, ferments 7 ~ 10 days;
(4) utilize air pump to pass into the oxygen after purification in fermenting process from the bottom of tank, per minute is interior is 0.02 ~ 0.05 by the oxygen volume ratio of unit volume fermented liquid, takes interval ventilating mode, ventilates 2 ~ 4 minutes, pause 2 ~ 4 minutes, so circulate;
(5) detect fruit vinegar acidity every day, when acidity tends towards stability and reaches more than 6.5%, 1/3 is wherein proceeded to ageing tank, supplement step (2) the gained alcohol mash of equivalent again, continue acetic fermentation, repeat aforesaid operations when acidity reaches more than 6.5%, realize continuously fermenting;
(6) ageing tank should be filled and airtight, and temperature to control between 25 ~ 28 DEG C ageing 20 ~ 30 days;
(7) the former vinegar after ageing after filtration, bottling, and carry out pasteurization.
2. the brewing method of pomegranate fruit vinegar according to claim 1, it is characterized in that: the beef supercritical water hydrolysis products described in step (1), it take water as medium, at super critical condition: temperature > 374 DEG C, P > 22.1 MPa, process 1 ~ 2 hour, then lyophilize, be various small molecule organic compound the macro-nutrients oxygenolysis in beef.
3. the brewing method of pomegranate fruit vinegar according to claim 1, is characterized in that:
(1) fully ripe Sweet fruit of Pomegranate and sour fruit of Pomegranate is selected to strip seed and squeeze the juice respectively, the sour fruit of Pomegranate juice of 1/3 volume ratio is added in Sweet fruit of Pomegranate juice, pH value is made to be 3.6, add the white sugar of mass ratio 3% more wherein, total pol is made to be about 14%, add the beef supercritical water hydrolysis products of 1g/L again, composition is based on amino acid; (2) by fruit wine yeast by 0.2% mass ratio be inoculated in the fermentor tank of the fruit juice liquid glucose filling step (1) gained, tinning amount is no more than 2/3 of cubic capacity, and temperature controls at 24 DEG C, ferments 5 days, treat that zymamsis stops substantially, measure alcoholic strength and reach 7%(V/V); (3) fermented liquid that step (2) completes is proceeded to apparatus for acetic acid fermentation tank, insert the natural sponge of 1/3 volume in fermentor tank, tinning amount is no more than 2/3 of total volume; Temperature controls at 30 DEG C, ferments 8 days; (4) utilize air pump to pass into the oxygen after purification in fermenting process from the bottom of tank, per minute is interior is 0.02 by the oxygen volume ratio of unit volume fermented liquid, takes interval ventilating mode, ventilates 3 minutes, pause 3 minutes, so circulate; (5) detect fruit vinegar acidity every day, when acidity tends towards stability and reaches more than 6.5%, 1/3 is wherein proceeded to ageing tank, supplement step (2) the gained alcohol mash of equivalent again, continue acetic fermentation, repeat aforesaid operations when acidity reaches more than 6.5%, realize continuously fermenting; (6) ageing tank should be filled and airtight, and temperature controls, 25 DEG C of ageing 20 days, to improve the local flavor of pomegranate fruit vinegar; (7) the former vinegar after ageing after filtration, bottling, and carry out pasteurization.
4. the brewing method of pomegranate fruit vinegar according to claim 1, it is characterized in that: (1) selects fully ripe Sweet fruit of Pomegranate and sour fruit of Pomegranate strip seed and squeeze the juice respectively, the sour fruit of Pomegranate juice of 1/4 volume ratio is added in Sweet fruit of Pomegranate juice, pH value is made to be 4, add the white sugar of mass ratio 4% more wherein, make total pol be about 15%, then add the beef supercritical water hydrolysis products of 1.5g/L, divide based on amino acid; (2) by fruit wine yeast by 0.2% mass ratio be inoculated in the fermentor tank of the fruit juice liquid glucose filling step (1) gained, tinning amount is no more than 2/3 of cubic capacity, and temperature controls at 25 DEG C, ferments 5 days, treat that zymamsis stops substantially, measure alcoholic strength and reach 7.5%(V/V); (3) fermented liquid that step (2) completes is proceeded to apparatus for acetic acid fermentation tank, insert the natural sponge of 1/3 volume in fermentor tank, tinning amount is no more than 2/3 of total volume; Temperature controls at 33 DEG C, ferments 7 days; (4) utilize air pump to pass into the oxygen after purification in fermenting process from the bottom of tank, per minute is interior is 0.03 by the oxygen volume ratio of unit volume fermented liquid, takes interval ventilating mode, ventilates 3 minutes, pause 3 minutes, so circulate; (5) detect fruit vinegar acidity every day, when acidity tends towards stability and reaches more than 6.5%, 1/3 is wherein proceeded to ageing tank, supplement step (2) the gained alcohol mash of equivalent again, continue acetic fermentation, repeat aforesaid operations when acidity reaches more than 6.5%, realize continuously fermenting; (6) ageing tank should be filled and airtight, and temperature to control between 22 DEG C ageing 25 days, improves the local flavor of pomegranate fruit vinegar; (7) the former vinegar after ageing after filtration, bottling, and carry out pasteurization.
5. the brewing method of a kind of pomegranate fruit vinegar according to any one of Claims 1 to 4, is characterized in that: after ageing, former vinegar is directly used in allotment fruit vinegar beverage.
6. the pomegranate fruit vinegar prepared by the preparation method of pomegranate fruit vinegar described in any one of Claims 1 to 5.
Priority Applications (1)
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| CN110144284A (en) * | 2019-06-17 | 2019-08-20 | 吴广林 | A kind of pork wine vinegar technique |
| CN113293077A (en) * | 2021-06-21 | 2021-08-24 | 株洲市农业科学研究所 | Production process for preparing fruit wine by fermenting whole yellow peaches |
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| CN110144284A (en) * | 2019-06-17 | 2019-08-20 | 吴广林 | A kind of pork wine vinegar technique |
| CN113293077A (en) * | 2021-06-21 | 2021-08-24 | 株洲市农业科学研究所 | Production process for preparing fruit wine by fermenting whole yellow peaches |
| CN113293077B (en) * | 2021-06-21 | 2022-06-17 | 株洲市农业科学研究所 | Production process for preparing fruit wine by fermenting whole yellow peaches |
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| CN104593217B (en) | 2015-11-11 |
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