CN104762189A - Processing process for shaddock vinegar - Google Patents
Processing process for shaddock vinegar Download PDFInfo
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- CN104762189A CN104762189A CN201510140548.0A CN201510140548A CN104762189A CN 104762189 A CN104762189 A CN 104762189A CN 201510140548 A CN201510140548 A CN 201510140548A CN 104762189 A CN104762189 A CN 104762189A
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- shaddock
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- 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
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- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The invention discloses a processing process for shaddock vinegar, and relates to the field of food processing. The processing process comprises the following steps: (1) material selecting, and juicing; (2) filtering; (3) enzymolysing; (4) adjusting sugar; (5) activating saccharomycetes and acetic bacteria; (6) fermenting ethyl alcohol; (7) fermenting acetic acid; (8) filtering again; and (9) bottling, and sterilizing, wherein the ratio of material to water during soaking is (1:4)-(1:6), shaddock juice can be prevented from brown staining due to the sodium sulfite added into the shaddock juice after juicing and the amount of the sodium sulfite, the appearance of the shaddock vinegar is ensured, the requirement of consumers is met, acidity adjustment is carried out with 10-20% sodium bicarbonate and 10-16% citric acid after sugar adjustment, the pH is adjusted to 4-5, and the survival of the saccharomycetes is facilitated. The shaddock vinegar prepared with the method has good color, is light yellow, and has the special fragrance of the shaddock vinegar, the taste of the shaddock vinegar is sour, sweet, tasty and refreshing, the aftertaste is long, the nutrients are rich, the market potential is huge, and the prospect is wide.
Description
Technical field
The invention belongs to the manufacture field of food, more particularly, the present invention relates to a kind of complete processing of shaddock vinegar.
Background technology
Shaddock, having another name called snow shaddock, throwing, pomelo etc., is the fruit of Rutaceae Citrus evergreen fruit trees teak.The history of Chinese cultivated grapefruit is very long, just has plantation far away from B.C. all Qin Shidai, and all there is cultivation on the ground such as Guangdong, Guangxi, Fujian, Jiangxi, Hunan, Hubei, Zhejiang, Sichuan of China.Pomelo fragrant, sour-sweet, Liang Run, nutritious, being rich in abundant carotene, vitamin B group, vitamins C, mineral substance, carbohydrate etc., is one of famous and precious fruit of people's eating.In addition, shaddock also has stomach invigorating, moistening lung, enriches blood, gut purge, convenient, promote effect of wound healing, also have good auxiliary curative effect to septicemia etc.The shaddock abundance of China, but shaddock easily rots, and should not store for a long time, the shaddock rotted owing to storing for a long time every year causes the very large wasting of resources.Utilize shaddock for raw material brewing fruit vinegar, the problem that shaddock difficulty is stored, difficulty is transported not only is made to be alleviated, and brew can go out nutritious, that health value is high, local flavor is outstanding high-quality fruit vinegar, drastically increase the added value of shaddock, and good economic benefit can also be obtained.
Summary of the invention
Problem to be solved by this invention is to provide a kind of complete processing of shaddock vinegar.
To achieve these goals, the technical scheme that the present invention takes is:
A complete processing for shaddock vinegar, comprises the steps:
(1) material choice, squeeze the juice
Select the sweet shaddock of fresh mature to be raw material, peeling water rinses 2-4 time, then squeezes the juice to the shaddock after washing with juice extractor, forms Fructus Citri grandis juice;
(2) filter
Fructus Citri grandis juice is filtered by 4-32 layer gauze;
(3) enzymolysis
According to the polygalacturonase consumption of 0.09-0.11g/L, being joined by polygalacturonase in the Fructus Citri grandis juice after filtration and to mix, pH is adjusted to 3-4, and then enzymolysis at 25-27 DEG C, then clarifies 1.5-2.5h;
(4) sugar adjustment
Added to by white sugar in the Fructus Citri grandis juice after enzymolysis, addition is 15-17g/L;
(5) activation of yeast and acetic bacteria
Take yeast and acetic bacteria to put in water-bath and activate 0.5-1.5h, the temperature of water-bath is 30-40 DEG C;
(6) zymamsis
Added in the shaddock fruit juice clarified by the yeast activated and carry out zymamsis, every 12-14h detects pol and the ethanol content of one time fermentation liquid, and fermentation time is 3-4d;
(7) acetic fermentation
Joined in alcohol fermentation liquid by the acetic bacteria activated and carry out acetic fermentation, every 22-24h detects the acetic acid content of one time fermentation liquid, and fermentation time is 2-3d, finally forms sleeve fruit vinegar;
(8) refilter
Obtained shaddock vinegar is filtered, removing impurity;
(9) bottling, sterilization
After the sleeve fruit vinegar bottling after filtration, adopt water-bath to carry out sterilizing, the temperature of sterilizing is 75-80 DEG C, and the time of sterilizing is 15-25min.
Preferably, in Fructus Citri grandis juice, S-WAT is added after squeezing the juice in described step (1).
Preferably, the amount of described S-WAT is 0.05-0.07g/L.
Preferably, in described step (4), sugar carries out acidity adjustment after regulating.
Preferably, the reagent of described acidity adjustment is the sodium bicarbonate of 10-20% and the citric acid of 10-16%.
Preferably, the PH after described acidity adjustment is 4-5.
Beneficial effect: the complete processing that the invention provides a kind of shaddock vinegar, described squeeze the juice after the amount that adds S-WAT and add in Fructus Citri grandis juice, Fructus Citri grandis juice generation brown stain can be prevented, ensure that the outward appearance of shaddock vinegar, meet consumer demand, described sugar regulates the sodium bicarbonate of rear 10-20% and the citric acid of 10-16% to carry out acidity adjustment, PH is adjusted to 4-5, the suitable PH of Yeast Growth, saccharomycetic existence can be conducive to, thus promote the fermentation of shaddock vinegar, ensure that the taste of product.Adopt the shaddock vinegar of this kind of method processing to have good color and luster, present light yellow, have the distinctive fragrance of shaddock vinegar, fruit vinegar taste is sour-sweet tasty and refreshing, and long times of aftertaste is nutritious, and market potential is huge, has a extensive future.
Embodiment
Embodiment 1:
A complete processing for shaddock vinegar, comprises the steps:
(1) material choice, squeeze the juice
Select the sweet shaddock of fresh mature to be raw material, peeling water rinses 2 times, and then squeeze the juice to the shaddock after washing with juice extractor, form Fructus Citri grandis juice, then in Fructus Citri grandis juice, add S-WAT, the amount of S-WAT is 0.05g/L;
(2) filter
Fructus Citri grandis juice is filtered by 4 layers of gauze;
(3) enzymolysis
According to the polygalacturonase consumption of 0.09g/L, being joined by polygalacturonase in the Fructus Citri grandis juice after filtration and to mix, pH is adjusted to 3, and then enzymolysis at 25 DEG C, then clarifies 1.5h;
(4) sugar adjustment
Added to by white sugar in the Fructus Citri grandis juice after enzymolysis, addition is 15g/L, and sugar carries out acidity adjustment with the sodium bicarbonate of 10% and the citric acid of 10% after regulating, and the PH after acidity adjustment is 4;
(5) activation of yeast and acetic bacteria
Take yeast and acetic bacteria to put in water-bath and activate 0.5h, the temperature of water-bath is 30 DEG C;
(6) zymamsis
Added in the shaddock fruit juice clarified by the yeast activated and carry out zymamsis, every 12h detects pol and the ethanol content of one time fermentation liquid, and fermentation time is 3d;
(7) acetic fermentation
Joined in alcohol fermentation liquid by the acetic bacteria activated and carry out acetic fermentation, every 22h detects the acetic acid content of one time fermentation liquid, and fermentation time is 2d, finally forms sleeve fruit vinegar;
(8) refilter
Obtained shaddock vinegar is filtered, removing impurity;
(9) bottling, sterilization
After the sleeve fruit vinegar bottling after filtration, adopt water-bath to carry out sterilizing, the temperature of sterilizing is 75 DEG C, and the time of sterilizing is 15min.
Embodiment 2:
A complete processing for shaddock vinegar, comprises the steps:
(1) material choice, squeeze the juice
Select the sweet shaddock of fresh mature to be raw material, peeling water rinses 3 times, and then squeeze the juice to the shaddock after washing with juice extractor, form Fructus Citri grandis juice, then in Fructus Citri grandis juice, add S-WAT, the amount of S-WAT is 0.06g/L;
(2) filter
Fructus Citri grandis juice is filtered by 16 layers of gauze;
(3) enzymolysis
According to the polygalacturonase consumption of 0.10g/L, being joined by polygalacturonase in the Fructus Citri grandis juice after filtration and to mix, pH is adjusted to 3.5, and then enzymolysis at 26 DEG C, then clarifies 2h;
(4) sugar adjustment
Added to by white sugar in the Fructus Citri grandis juice after enzymolysis, addition is 16g/L, and sugar carries out acidity adjustment with the sodium bicarbonate of 15% and the citric acid of 13% after regulating, and the PH after acidity adjustment is 4.5;
(5) activation of yeast and acetic bacteria
Take yeast and acetic bacteria to put in water-bath and activate 1h, the temperature of water-bath is 35 DEG C;
(6) zymamsis
Added in the shaddock fruit juice clarified by the yeast activated and carry out zymamsis, every 13h detects pol and the ethanol content of one time fermentation liquid, and fermentation time is 3.5d;
(7) acetic fermentation
Joined in alcohol fermentation liquid by the acetic bacteria activated and carry out acetic fermentation, every 23h detects the acetic acid content of one time fermentation liquid, and fermentation time is 2.5d, finally forms sleeve fruit vinegar;
(8) refilter
Obtained shaddock vinegar is filtered, removing impurity;
(9) bottling, sterilization
After the sleeve fruit vinegar bottling after filtration, adopt water-bath to carry out sterilizing, the temperature of sterilizing is 77 DEG C, and the time of sterilizing is 20min.
Embodiment 3:
A complete processing for shaddock vinegar, comprises the steps:
(1) material choice, squeeze the juice
Select the sweet shaddock of fresh mature to be raw material, peeling water rinses 4 times, and then squeeze the juice to the shaddock after washing with juice extractor, form Fructus Citri grandis juice, then in Fructus Citri grandis juice, add S-WAT, the amount of S-WAT is 0.07g/L;
(2) filter
Fructus Citri grandis juice is filtered by 32 layers of gauze;
(3) enzymolysis
According to the polygalacturonase consumption of 0.11g/L, being joined by polygalacturonase in the Fructus Citri grandis juice after filtration and to mix, pH is adjusted to 4, and then enzymolysis at 27 DEG C, then clarifies 2.5h;
(4) sugar adjustment
Added to by white sugar in the Fructus Citri grandis juice after enzymolysis, addition is 17g/L, and sugar carries out acidity adjustment with the sodium bicarbonate of 20% and the citric acid of 16% after regulating, and the PH after acidity adjustment is 5;
(5) activation of yeast and acetic bacteria
Take yeast and acetic bacteria to put in water-bath and activate 1.5h, the temperature of water-bath is 40 DEG C;
(6) zymamsis
Added in the shaddock fruit juice clarified by the yeast activated and carry out zymamsis, every 14h detects pol and the ethanol content of one time fermentation liquid, and fermentation time is 4d;
(7) acetic fermentation
Joined in alcohol fermentation liquid by the acetic bacteria activated and carry out acetic fermentation, every 24h detects the acetic acid content of one time fermentation liquid, and fermentation time is 3d, finally forms sleeve fruit vinegar;
(8) refilter
Obtained shaddock vinegar is filtered, removing impurity;
(9) bottling, sterilization
After the sleeve fruit vinegar bottling after filtration, adopt water-bath to carry out sterilizing, the temperature of sterilizing is 80 DEG C, and the time of sterilizing is 25min.
After above art breading, take out sample respectively, measuring result is as follows:
Can draw according to above table data, the shaddock vinegar color that the shaddock vinegar processed when embodiment 2 parameter is prepared than prior art is high, presents light yellow, and have sour-sweet tasty and refreshing, long times of aftertaste, the advantage that total number of bacterial colony is few, is now more conducive to the processing of shaddock vinegar.
The invention provides a kind of complete processing of shaddock vinegar, described squeeze the juice after the amount that adds S-WAT and add in Fructus Citri grandis juice, Fructus Citri grandis juice generation brown stain can be prevented, ensure that the outward appearance of shaddock vinegar, meet consumer demand, described sugar regulates the sodium bicarbonate of rear 10-20% and the citric acid of 10-16% to carry out acidity adjustment, PH is adjusted to 4-5, the suitable PH of Yeast Growth, saccharomycetic existence can be conducive to, thus promote the fermentation of shaddock vinegar, ensure that the taste of product.Adopt the shaddock vinegar of this kind of method processing to have good color and luster, present light yellow, have the distinctive fragrance of shaddock vinegar, fruit vinegar taste is sour-sweet tasty and refreshing, and long times of aftertaste is nutritious, and market potential is huge, has a extensive future.
The foregoing is only embodiments of the invention; not thereby the scope of the claims of the present invention is limited; every utilize description of the present invention to do equivalent structure or equivalent flow process conversion; or be directly or indirectly used in other relevant technical fields, be all in like manner included in scope of patent protection of the present invention.
Claims (6)
1. a complete processing for shaddock vinegar, is characterized in that, comprises the steps:
(1) material choice, squeeze the juice
Select the sweet shaddock of fresh mature to be raw material, peeling water rinses 2-4 time, then squeezes the juice to the shaddock after washing with juice extractor, forms Fructus Citri grandis juice;
(2) filter
Fructus Citri grandis juice is filtered by 4-32 layer gauze;
(3) enzymolysis
According to the polygalacturonase consumption of 0.09-0.11g/L, being joined by polygalacturonase in the Fructus Citri grandis juice after filtration and to mix, pH is adjusted to 3-4, and then enzymolysis at 25-27 DEG C, then clarifies 1.5-2.5h;
(4) sugar adjustment
Added to by white sugar in the Fructus Citri grandis juice after enzymolysis, addition is 15-17g/L;
(5) activation of yeast and acetic bacteria
Take yeast and acetic bacteria to put in water-bath and activate 0.5-1.5h, the temperature of water-bath is 30-40 DEG C;
(6) zymamsis
Added in the shaddock fruit juice clarified by the yeast activated and carry out zymamsis, every 12-14h detects pol and the ethanol content of one time fermentation liquid, and fermentation time is 3-4d;
(7) acetic fermentation
The acetic bacteria activated is joined in alcohol fermentation liquid and carries out acetic fermentation, every 22-24h
Detect the acetic acid content of one time fermentation liquid, fermentation time is 2-3d, finally forms sleeve fruit vinegar;
(8) refilter
Obtained shaddock vinegar is filtered, removing impurity;
(9) bottling, sterilization
After the sleeve fruit vinegar bottling after filtration, adopt water-bath to carry out sterilizing, the temperature of sterilizing is 75-80 DEG C, and the time of sterilizing is 15-25min.
2. according to the complete processing of a kind of shaddock vinegar according to claim 1, it is characterized in that: after squeezing the juice in described step (1), in Fructus Citri grandis juice, add S-WAT.
3. according to the complete processing of a kind of shaddock vinegar according to claim 2, it is characterized in that: the amount of described S-WAT is 0.05-0.07g/L.
4. according to the complete processing of a kind of shaddock vinegar according to claim 1, it is characterized in that: in described step (4), sugar carries out acidity adjustment after regulating.
5. according to the complete processing of a kind of shaddock vinegar according to claim 4, it is characterized in that: the reagent of described acidity adjustment is the sodium bicarbonate of 10-20% and the citric acid of 10-16%.
6. according to the complete processing of a kind of shaddock vinegar according to claim 4, it is characterized in that: the PH after described acidity adjustment is 4-5.
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| CN201510140548.0A CN104762189A (en) | 2015-03-29 | 2015-03-29 | Processing process for shaddock vinegar |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105002082A (en) * | 2015-07-10 | 2015-10-28 | 韦柳昌 | Preparation method of myrtle fruit vinegar |
| CN105176786A (en) * | 2015-09-10 | 2015-12-23 | 南宁隆盛农业科技有限公司 | Jack fruit vinegar and preparation method thereof |
| CN106173746A (en) * | 2016-07-25 | 2016-12-07 | 黄海娟 | A kind of preparation method of red heart honey Fructus Citri grandis vinegar |
| CN106234892A (en) * | 2016-07-25 | 2016-12-21 | 黄海娟 | A kind of preparation method of red heart honey pomelo tea vinegar |
| CN106434260A (en) * | 2016-10-25 | 2017-02-22 | 江西梅峰食品有限公司 | Making method of shaddock vinegar |
| CN109401908A (en) * | 2018-11-09 | 2019-03-01 | 天津科技大学 | A kind of teenager's anti-fatigue effect type fruit vinegar beverage and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101805706A (en) * | 2010-03-05 | 2010-08-18 | 浙江省农业科学院 | Grapefruit vinegar, preparation method thereof and production method of beverage thereof |
| CN102178303A (en) * | 2011-05-06 | 2011-09-14 | 四川理工学院 | Method for making grapefruit drinks |
| CN103173343A (en) * | 2013-03-06 | 2013-06-26 | 华南理工大学 | Shaddock vinegar preparation method |
-
2015
- 2015-03-29 CN CN201510140548.0A patent/CN104762189A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101805706A (en) * | 2010-03-05 | 2010-08-18 | 浙江省农业科学院 | Grapefruit vinegar, preparation method thereof and production method of beverage thereof |
| CN102178303A (en) * | 2011-05-06 | 2011-09-14 | 四川理工学院 | Method for making grapefruit drinks |
| CN103173343A (en) * | 2013-03-06 | 2013-06-26 | 华南理工大学 | Shaddock vinegar preparation method |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105002082A (en) * | 2015-07-10 | 2015-10-28 | 韦柳昌 | Preparation method of myrtle fruit vinegar |
| CN105176786A (en) * | 2015-09-10 | 2015-12-23 | 南宁隆盛农业科技有限公司 | Jack fruit vinegar and preparation method thereof |
| CN106173746A (en) * | 2016-07-25 | 2016-12-07 | 黄海娟 | A kind of preparation method of red heart honey Fructus Citri grandis vinegar |
| CN106234892A (en) * | 2016-07-25 | 2016-12-21 | 黄海娟 | A kind of preparation method of red heart honey pomelo tea vinegar |
| CN106434260A (en) * | 2016-10-25 | 2017-02-22 | 江西梅峰食品有限公司 | Making method of shaddock vinegar |
| CN109401908A (en) * | 2018-11-09 | 2019-03-01 | 天津科技大学 | A kind of teenager's anti-fatigue effect type fruit vinegar beverage and preparation method thereof |
| CN109401908B (en) * | 2018-11-09 | 2022-04-08 | 天津科技大学 | Anti-fatigue functional fruit vinegar beverage for teenagers and preparation method thereof |
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Application publication date: 20150708 |