CN104774727A - Watermelon flavor aging wild jujube fruit vinegar and making method thereof - Google Patents

Abstract

The invention discloses watermelon flavor aging wild jujube fruit vinegar. The watermelon flavor aging wild jujube fruit vinegar is characterized by comprising, by weight, 50-60 parts of wild jujube, 20-30 parts of watermelon peel, 0.5-1 part of table salt, 0.02-0.04 part of pectinase, 0.1-0.2 part of cellulase, 10-12 parts of white granulated sugar, 0.2-0.4 part of saccharomycetes, 0.1-0.3 part of lactobacillus plantarum, 0.4-0.6 part of acetic bacteria, 0.1-0.2 part of bentonite and appropriate water. According to the watermelon flavor aging wild jujube fruit vinegar and a making method thereof, matching of the watermelon peel and the wild jujube is adopted, and the defect that the taste of fermented vinegar is not good due to the fact that acidity of the watermelon peel is too low is made up through the wild jujube; meanwhile, the watermelon peel with low sugar content is combined with the wild jujube with high sugar content, nutrition balance is guaranteed, enzymolysis of watermelon peel slurry and the wild jujube is conducted in fermentation, the fermentation is controlled, and generation of flavor substances is facilitated; in addition, content of tartaric acid, malic acid and lactic acid is increased through aging with salt, although content of acetic acid is decreased in aging process, acid concentration is guaranteed simultaneously by adopting lucifugal aging at the temperature ranging from 30 EDG C to 35 DEG C.

Description

Wild jujube fruit vinegar ageing of a kind of watermelon flavor and preparation method thereof

Technical field

The invention belongs to fruit vinegar ageing research field, wild jujube fruit vinegar ageing being specifically related to a kind of watermelon flavor and preparation method thereof.

Background technology

The distinctive fruits and vegetables resource of Zao Shi China and the Dominant variety shown unique characteristics.At present, people present the trend of diversification to jujube converted products, and except dry jujube, candied date, the products such as jujube vinegar, jujube wine, jujube sheet, jujube powder have also become the common product on market.Jujube is not only fragrant and sweet crisp strongly fragrant, and it is nutritious, containing abundant sugar, protein, fat, VC, VB polysaccharide, also containing multiple bioactive ingredients and multiple-microorganism, trace element and organic acid lamps such as rutin, saponin(e, flavones, amino acid, be well received by consumers.But red date processing industry deep development is inadequate at present, also there is the value really fully demonstrating red date self, and jujube is similar with other excellent fresh food, very easily softening, the wine of dehydration and caused rotting by pathogen infection after collection, not storage endurance, fresh jujube accounts for the 20%-30% of ultimate production because of the quantity of rotting to lose every year, and therefore, reinforcement jujube deep processing and comprehensive utilization thereof are current jujube processing urgent problems.

By the one that the jujube vinegar of jujube and vinegar brew is fruit vinegar, fruit vinegar also has other many kind, although the kind of fruit vinegar is a lot, but the local flavor of fruit vinegar varies, also person of modern times does not anticipate, sum up in the point that the end is the shortcoming of Novel fruit vinegar fermentation technique, if how preserve the former local flavor of fruit by the oxidation-resistance strengthening fruit, how be fruit vinegar technique open question by the flavour substances selecting suitable mixed strains and ratio to increase fruit vinegar flavor to be increased in fruit vinegar by liquid submerged fermentation technique in fermentation.At present, the making method making a general survey of fruit vinegar comes, external fruit vinegar adopts deep layer liquid state fermentation technology mostly, and the existing fruit vinegar fermentation process of China mainly adopts the solid-state fermentation technology of traditional vinegar, although simple, invest little, but yield poorly, fermentation period is long, labour intensity is large, also has surperficial liquid fermentation method, but processing requirement is high, product special flavour is not enough; Acetic bacteria immobilization skill can be fruit vinegar and provides abundant local flavor and nutritive substance after deliberation.

Watermelon rind is the part in removing watermelon after soft flesh and outside rascal, compare flesh in watermelon have sugar degree low, but can clearing away summer heat, the effect that promotes the production of body fluid to quench thirst, be applicable to making diabetic and eat beverage.

Summary of the invention

The present invention is directed to the demand of fruit vinegar brewing technical development and people to the demand of different sorts nutrition fruit vinegar, wild jujube fruit vinegar ageing proposing a kind of watermelon flavor and preparation method thereof..

The technical solution used in the present invention is as follows:

A kind of wild jujube fruit vinegar ageing of watermelon flavor, it is characterized in that, comprise following parts by weight of component: wild jujube 50-60, Watermelon rind 20-30, salt 0.5-1, polygalacturonase 0.02-0.04, cellulase 0.1-0.2, white sugar 10-12, yeast 0.2-0.4, plant lactobacillus 0.1-0.3, acetic bacteria 0.4-0.6, bentonite 0.1-0.2 and appropriate water.

A wild jujube fruit vinegar ageing preparation method for watermelon flavor, is characterized in that, comprise the following steps:

(1) get Watermelon rind and remove outer rascal, put into beating crusher and the water adding gross weight 10-15 times of weight is smashed 20-30min and obtained Watermelon rind slurries;

(2) get that wild jujube removes except rotting, moth, use clear water wash clean, after draining, stoning is put into hollander and is pulled an oar, and obtains jujube slurries for subsequent use;

(2) jujube slag 40-45 DEG C is dried to the 6-8% that moisture content is total content, puts into ultrafine crusher afterwards, high speed pulverization 0.5-1h, sieve 120 orders, obtains jujube slag end for subsequent use;

(3) the cellular jujube slag of macropore is made after jujube slag mixing polygalacturonase and cellulase being mixed;

(4) Watermelon rind slurries are poured in the cellular jujube slag of macropore, about 30 DEG C are cooled to immediately after 95 DEG C of sterilizing 2-3min, put into aseptic fermentor tank, access preactivated good yeast and plant lactobacillus, and add white sugar and gross weight 18-20 water doubly, in 31-35 DEG C of fermentation 3-5d to fermented liquid, ethanol concn is not in rising, obtains alcohol fermentation liquid;

(5) preactivated good acetic bacteria will be accessed in alcohol fermentation liquid, first stage is 12% of total content in 30-35 DEG C of condition bottom fermentation to acidity, subordinate phase is 20% of total content in 15-18 DEG C of condition bottom fermentation to acidity, in subordinate phase fermenting process, concussion at noon every day once, each 20min, obtains acetic acid fermentation liquid;

(6) by acetic acid fermentation liquid constant temperature 80 DEG C heating 2min sterilizing, be cooled to 20 DEG C, filter, by adding bentonite suction filtration 3-4h in filtrate, obtaining suction filtration clear liquor;

(7) add salt by suction filtration clear liquor, under light tight normal temperature condition, ageing 2.1-2.5, to obtain final product.

Beneficial effect of the present invention is embodied in:

The present invention is by adopting the collocation of Watermelon rind wild jujube, wild jujube is utilized to compensate for the too low bad deficiency of fermented vinegar mouthfeel brought of acidity in Watermelon rind, the wild jujube of the low and high sugar degree of Watermelon rind sugar degree be combined with each other simultaneously, and ensure the equilibrium of nutrition, the enzymolysis of Watermelon rind slurries and wild jujube carries out in fermentation, control fermentation, facilitate the generation of flavour substances, person, by salt adding ageing, tartrate, oxysuccinic acid and lactic acid content increase, although acetic acid content reduces in the process; But adopt the ageing of 30-35 DEG C of condition lucifuge to ensure that the concentration of acid simultaneously.

Embodiment

The wild jujube fruit vinegar ageing of watermelon flavor described in the present embodiment, it is characterized in that, comprise following parts by weight of component: wild jujube 50-60, Watermelon rind 20-30, salt 0.5-1, polygalacturonase 0.02-0.04, cellulase 0.1-0.2, white sugar 10-12, yeast 0.2-0.4, plant lactobacillus 0.1-0.3, acetic bacteria 0.4-0.6, bentonite 0.1-0.2 and appropriate water.

The wild jujube fruit vinegar ageing preparation method of watermelon flavor described in the present embodiment, is characterized in that, comprise the following steps:

(1) get Watermelon rind and remove outer rascal, put into beating crusher and the water adding gross weight 10-15 times of weight is smashed 20-30min and obtained Watermelon rind slurries;

(2) jujube slag 40-45 DEG C is dried to the 6-8% that moisture content is total content, puts into ultrafine crusher afterwards, high speed pulverization 0.5-1h, sieve 120 orders, obtains jujube slag end for subsequent use;

(3) the cellular jujube slag of macropore is made after jujube slag mixing polygalacturonase and cellulase being mixed;

(4) Watermelon rind slurries are poured in the cellular jujube slag of macropore, about 30 DEG C are cooled to immediately after 95 DEG C of sterilizing 2-3min, put into aseptic fermentor tank, access preactivated good yeast and plant lactobacillus, and add white sugar and gross weight 18-20 water doubly, in 31-35 DEG C of fermentation 3-5d to fermented liquid, ethanol concn is not in rising, obtains alcohol fermentation liquid;

(5) preactivated good acetic bacteria will be accessed in alcohol fermentation liquid, first stage is 12% of total content in 30-35 DEG C of condition bottom fermentation to acidity, subordinate phase is 20% of total content in 15-18 DEG C of condition bottom fermentation to acidity, in subordinate phase fermenting process, concussion at noon every day once, each 20min, obtains acetic acid fermentation liquid;

(6) by acetic acid fermentation liquid constant temperature 80 DEG C heating 2min sterilizing, be cooled to 20 DEG C, filter, by adding bentonite suction filtration 3-4h in filtrate, obtaining suction filtration clear liquor;

(7) add salt by suction filtration clear liquor, under light tight normal temperature condition, ageing 2.1-2.5, to obtain final product.

Claims (2)

1. the wild jujube fruit vinegar ageing of a watermelon flavor, it is characterized in that, comprise following parts by weight of component: wild jujube 50-60, Watermelon rind 20-30, salt 0.5-1, polygalacturonase 0.02-0.04, cellulase 0.1-0.2, white sugar 10-12, yeast 0.2-0.4, plant lactobacillus 0.1-0.3, acetic bacteria 0.4-0.6, bentonite 0.1-0.2 and appropriate water.

2. a wild jujube fruit vinegar ageing preparation method for watermelon flavor, is characterized in that, comprise the following steps:

(1) get Watermelon rind and remove outer rascal, put into beating crusher and the water adding gross weight 10-15 times of weight is smashed 20-30min and obtained Watermelon rind slurries;

(2) jujube slag 40-45 DEG C is dried to the 6-8% that moisture content is total content, puts into ultrafine crusher afterwards, high speed pulverization 0.5-1h, sieve 120 orders, obtains jujube slag end for subsequent use;

(3) by jujube slag mixing polygalacturonase and cellulase evenly after make the cellular jujube slag of macropore;

(4) Watermelon rind slurries are poured in the cellular jujube slag of macropore, about 30 DEG C are cooled to immediately after 95 DEG C of sterilizing 2-3min, put into aseptic fermentor tank, access preactivated good yeast and plant lactobacillus, and add white sugar and gross weight 18-20 water doubly, in 31-35 DEG C of fermentation 3-5d to fermented liquid, ethanol concn is not in rising, obtains alcohol fermentation liquid;

(5) preactivated good acetic bacteria will be accessed in alcohol fermentation liquid, first stage is 12% of total content in 30-35 DEG C of condition bottom fermentation to acidity, subordinate phase is 20% of total content in 15-18 DEG C of condition bottom fermentation to acidity, in subordinate phase fermenting process, concussion at noon every day once, each 20min, obtains acetic acid fermentation liquid;

(6) by acetic acid fermentation liquid constant temperature 80 DEG C heating 2min sterilizing, be cooled to 20 DEG C, filter, by adding bentonite suction filtration 3-4h in filtrate, obtaining suction filtration clear liquor;

(7) add salt by suction filtration clear liquor, under light tight normal temperature condition, ageing 2.1-2.5, to obtain final product.