CN104726318A - Pumpkin-lily vinegar brewing technique - Google Patents

Abstract

The invention discloses a pumpkin-lily vinegar brewing technique. The pumpkin-lily vinegar brewing technique comprises the following steps: firstly pulping pumpkin and carrying out enzymolysis; secondly, mixing pumpkin pulp with lily powder, pasting, adding alpha-amylase in an addition amount of 0.2%, and liquefying; thirdly, after liquefying is finished, adding activated saccharifying enzyme for saccharifying; fourthly, after saccharifying is finished, regulating pH value to 4.0, inoculating activated dry yeast in an inoculum size of0.08%, carrying out alcoholic fermentation for 7 days at the temperature of 28-32 DEG C; fifthly, after alcoholic fermentation is finished, inoculating acetic bacteria in an inoculum size of 10%, and fermenting for 5 days at the temperature of 36 DEG C under the condition that the rotating speed of a shaking table is 140r/min; and sixthly, after fermentation is finished, filtering, adding edible salt in an addition amount of 0.2%, standing and storing for 2 months at room temperature, and then clarifying with chitosan of which the use amount is 0.03, thus obtaining clear and transparent pumpkin-lily vinegar. Compound health vinegar brewed by adopting a liquid-state fermentation method is soft in scour flavour and has vinegar fragrance and strong pumpkin fragrance.

Description

The making method of pumpkin lily vinegar

 

Technical field

The present invention relates to a kind of making method of vinegar, be specifically related to a kind of making method of pumpkin lily vinegar.

 

Background technology

Pumpkin nutrient enriches, fresh mature pumpkin fruit is moisture 90.24%, protein 0.65%, fat 0.13%, carbohydrate 6.08%, fiber 2.15%, ash content 0.73%, carotene 2.4mg/100g, VB ₁0.05mg/100g, VB ₂0.06mg/100g, VC5mg/100g, and the mineral element such as VE, amino acid, GAMMA-Carotene, xenthophylls and calcium, potassium, zinc.Lily has higher nutrition and pharmaceutical use, every 100g fresh Bulbus Lilii is containing protein 4g, fatty 0.1g, sugared 28.7g, ash content 1.1g, robust fibre 1g, calcium 9mg, phosphorus 91mg, iron 0.9mg and multivitamin, also containing the functional component such as carotene and lily saponin, colchicine, have moisten the lung and relieve the cough, eliminate the phlegm, antifatigue, hypoxia tolerance, the function such as anticancer.Vinegar beverage has vessel softening, reduces blood cholesterol levels and maintain the effects such as pH value of body balance, is more and more subject to the favor of people.

 

Summary of the invention

The object of the invention is to, provide a kind of making method of pumpkin lily vinegar, adopt liquid fermentation method brew compound health vinegar, tart flavour is soft, has vinegar fragrance and strong pumpkin fragrance.

The making method of described pumpkin lily vinegar, it comprises the following steps:

One, pumpkin cleaned, remove the peel, remove flesh, cook, smash to pieces, add the potassium metabisulfite of 0.01%, then use citric acid adjust ph to 4.0, then add polygalacturonase, stir, leave standstill 8h-10h, filter;

Two, mixed with the ratio of lily bulb powder in 4:1 by above-mentioned crushed pumpkin, abundant gelatinization, adjust ph, to 6.2-6.4, adds the calcium chloride of 0.2%, is heated to 95 DEG C, and the α-amylase adding 3% liquefies;

Three, liquefy complete, adjust ph to 4.2, adds activated saccharifying enzyme and carries out saccharification at 63 DEG C;

Four, saccharification is complete, adjust ph to 4.0, the active dry yeast that access 0.8 ‰ is activated, at 28 DEG C-32 DEG C, carry out zymamsis 7d;

Five, zymamsis is complete, inoculates acetic bacteria by inoculum size 10%, 36 DEG C, under shaking speed 140r/min condition, fermentation 5d;

Six, ferment complete, filter, add the salt of 2%, at room temperature leave standstill storage 2 months, then clarify with the chitosan of 0.03%, obtain the pumpkin lily vinegar of clear.

The making method of pumpkin lily vinegar provided by the invention, its beneficial effect is, the functional component of pumpkin, lily can be good at being dissolved in vinegar liquid when vinegar brew, improve the function value of vinegar product, adopt liquid fermentation method brew compound health vinegar, tart flavour is soft, has vinegar fragrance and strong pumpkin fragrance.

 

Embodiment

Below in conjunction with an embodiment, the making method of pumpkin lily vinegar provided by the invention is described in detail.

 

Embodiment

One, pumpkin cleaned, remove the peel, remove flesh, cook, smash to pieces, add the potassium metabisulfite of 0.01%, then use citric acid adjust ph to 4.0, then add polygalacturonase, stir, leave standstill 8h-10h, filter;

Two, mixed with the ratio of lily bulb powder in 4:1 by above-mentioned crushed pumpkin, abundant gelatinization, adjust ph, to 6.2-6.4, adds the calcium chloride of 0.2%, is heated to 95 DEG C, and the α-amylase adding 3% liquefies;

Three, liquefy complete, adjust ph to 4.2, adds activated saccharifying enzyme and carries out saccharification at 63 DEG C;

Four, saccharification is complete, adjust ph to 4.0, the active dry yeast that access 0.8 ‰ is activated, at 28 DEG C-32 DEG C, carry out zymamsis 7d;

Five, zymamsis is complete, inoculates acetic bacteria by inoculum size 10%, 36 DEG C, under shaking speed 140r/min condition, fermentation 5d;

Six, ferment complete, filter, add the salt of 2%, at room temperature leave standstill storage 2 months, then clarify with the chitosan of 0.03%, obtain the pumpkin lily vinegar of clear.

Claims (1)

1. a making method for pumpkin lily vinegar, is characterized in that: it comprises the following steps:

One, pumpkin cleaned, remove the peel, remove flesh, cook, smash to pieces, add the potassium metabisulfite of 0.01%, then use citric acid adjust ph to 4.0, then add polygalacturonase, stir, leave standstill 8h-10h, filter;

Two, mixed with the ratio of lily bulb powder in 4:1 by above-mentioned crushed pumpkin, abundant gelatinization, adjust ph, to 6.2-6.4, adds the calcium chloride of 0.2%, is heated to 95 DEG C, and the α-amylase adding 3% liquefies;

Three, liquefy complete, adjust ph to 4.2, adds activated saccharifying enzyme and carries out saccharification at 63 DEG C;

Four, saccharification is complete, adjust ph to 4.0, the active dry yeast that access 0.8 ‰ is activated, at 28 DEG C-32 DEG C, carry out zymamsis 7d;

Five, zymamsis is complete, inoculates acetic bacteria by inoculum size 10%, 36 DEG C, under shaking speed 140r/min condition, fermentation 5d;

Six, ferment complete, filter, add the salt of 2%, at room temperature leave standstill storage 2 months, then clarify with the chitosan of 0.03%, obtain the pumpkin lily vinegar of clear.