CN104862205A

CN104862205A - Processing method of apple vinegar

Info

Publication number: CN104862205A
Application number: CN201510191389.7A
Authority: CN
Inventors: 杨定海
Original assignee: Individual
Current assignee: Individual
Priority date: 2015-04-17
Filing date: 2015-04-17
Publication date: 2015-08-26

Abstract

The invention discloses a processing method of apple vinegar, and belongs to the field of fruit vinegar processing. The method comprises the steps of: 1) diluting concentrated apple juice with water to sugar content of 14-16Brix, respectively adding yeast 0.03 wt% of the apple juice and alcohol 1.5 wt % of the apple juice, maintaining the temperature at 33-36 DEG C, and fermenting for 35 days to obtain cider; and 2) acetic acid fermentation: conducting a first stage seed tank enlarge cultivation and secondary seed tank enlarge cultivation by acetic acid bacteria to obtain an acetic acid bacteria liquid; inoculating the acetic acid bacteria liquid into the fermentation cylinder containing cider, the inoculation amount is 5% -7% by volume of the fermentation cylinder, and fermenting at 28-30 DEG C. The method further shortens the cycle of traditional liquid fermentation, improves the quality of apple vinegar, reaches soft and mellow product taste, and retains the nutritional value of apples, and has the advantages of simple process, easy operation, a natural color, high purity, low price and moderate degree of sweet and sour, and has good promotion prospects.

Description

A kind of production method of cider vinegar

Technical field

The present invention relates to fruit vinegar manufacture field, especially a kind of production method of cider vinegar.

Background technology

Vinegar is indispensable seasonings in people's dietetic life.Research confirms, the nourishing functions such as vinegar has antisepsis and sterilization, Ginseng Extract, improves a poor appetite, promoting digestion absorption, the alcohol concn prevented in fatty liver, preventing hypertension, reduction cylinder super-oxidation lipid and blood.Development multi items, multi-functional drink are that vinegar moves towards the inexorable trend of the Modern drinks consumer's goods from traditional seasonings.Since entering the nineties in 20th century, the U.S. releases cider vinegar, and France releases grape vinegar, and Britain then releases alegar, and Japan shows special preference to especially to fruit vinegar, has the greatest esteem.Fruit vinegar, compared with grain vinegar, because fixed acid content is more, so pungency is little and taste is soft, and has the distinctive fragrance of fruit.After fruit vinegar made by fruit, remain very abundant nutritive ingredient.

Cider vinegar is as a kind of seasonings, because its abundant nutritive value, unique local flavor are subject to liking of people, but because current manufacture craft exists certain not scientific, easily cause the heavy losses of nutritive ingredient, and affect transparency and the mouthfeel of product.

Summary of the invention

Goal of the invention of the present invention is: for above-mentioned Problems existing, there is provided a kind of production method of cider vinegar, the maximized nutritive value remaining apple, and technique is simple, easy to operate, solve conventional solid-state fermentation period length and the inferior problem of liquid state fermentation.

The technical solution used in the present invention is as follows: a kind of production method of cider vinegar, comprises the following steps:

1) by concentrated Succus Mali pumilae thin up, pol is adjusted to 14-16Brix, adds the yeast of 0.03% of Sucus Mali pumilae quality, the alcohol of 1.5% respectively, maintains the temperature at 33-36 DEG C, and fermentation 3-5 days, obtains hard cider;

2) acetic fermentation: acetic bacteria carries out first class seed pot and secondary seed tank enlarged culturing, obtains acetic bacteria liquid, is inoculated into and is equipped with in the fermentor tank of hard cider, and inoculum size is the 5%-7% of fermenter volume per-cent, ferments at 28 DEG C-30 DEG C;

3) the adding of wine vinegar: the work in-process wine vinegar adding volume percent 15%-25% in described fermented liquid, at 33 DEG C-36 DEG C, fermentation 35-45 hour, acetic acid content is 4.3-7.1g/100ml, during ethanol content < 0.4%, fermentation ends, obtains cider vinegar finished product; The production process of described work in-process wine vinegar is: acetic fermentation 30-40 hour under the culture condition of instability, acetic acid content is the volume percent 2%-3% of 2.5-4.3g/100ml, ethanol content, and the wine vinegar produced when acetic acid content increases no longer in time;

Solid-state fermentation temperature is low, and speed is slow, and the intermediate product residence time is long, and the chance that secondary reaction occurs is many, and this is the basic reason of solid state fermentation cider vinegar raciness; And liquid state fermentation carries out under 35 DEG C of conditions, and with the addition of special yeast bacterium, speed of response is fast, and many secondary reactions are difficult to carry out, and flavour substances cannot be formed.So, in fermentation forward direction fermented liquid, add appropriate alcohol, because alcohol is the end product of fermentation, by feedback inhibition, can fermenting speed be reduced, and improve wine degree, promote the generation of flavour substances.

4) cider vinegar is carried out pouring vinegar, sterilizing, then add the methyl-glyoxal of 0.03% of cider vinegar quality, ageing 13-15 days, regulate acidity at 4-4.5%, get product.

The fragrance matter of solid state fermentation cider vinegar is except being formed by secondary reaction during the fermentation, and maillard reaction product is also the important sources of fragrance matter.The chemical nature of Maillard reaction is the reaction process of reducing sugar and amine substance, so, in ageing forward direction product, add appropriate methyl-glyoxal, the speed of Maillard reaction can be accelerated like this, produce more fragrance matter in the short period of time.

Preferably, in described step one, also add magnetization treatment, described magnetization be by fragmentation after Sucus Mali pumilae be placed in magnetizer and carry out.

In sum, owing to have employed technique scheme, the invention has the beneficial effects as follows: shorten on the basis of conventional liquid fermentation period further, improve cider vinegar quality, product taste is soft mellow, remain the nutritive value of apple, and technique is simple, easy to operate, have color and luster natural, purity is high, and price is low, the sour-sweet advantage such as moderate, has good promotion prospect.

Embodiment

All features disclosed in this specification sheets, or the step in disclosed all methods or process, except mutually exclusive feature and/or step, all can combine by any way.

Arbitrary feature disclosed in this specification sheets (comprising any accessory claim, summary), unless specifically stated otherwise, all can be replaced by other equivalences or the alternative features with similar object.That is, unless specifically stated otherwise, each feature is an example in a series of equivalence or similar characteristics.

Embodiment 1

A production method for cider vinegar, comprises the following steps:

1) by concentrated Succus Mali pumilae thin up, pol is adjusted to 14Brix, adds the yeast of 0.03% of Sucus Mali pumilae quality, the alcohol of 1.5% respectively, maintains the temperature at 33 DEG C, ferments 3 days, obtains hard cider;

2) acetic fermentation: acetic bacteria carries out first class seed pot and secondary seed tank enlarged culturing, obtains acetic bacteria liquid, is inoculated into and is equipped with in the fermentor tank of hard cider, and inoculum size is 5% of fermenter volume per-cent, ferments at 28 DEG C;

3) the adding of wine vinegar: the work in-process wine vinegar adding volume percent 15% in described fermented liquid, at 33 DEG C, ferment 35 hours, acetic acid content is 4.3g/100ml, and during ethanol content < 0.4%, fermentation ends, obtains cider vinegar finished product; The production process of described work in-process wine vinegar is: acetic fermentation 30 hours under the culture condition of instability, and acetic acid content is the volume percent 2% of 2.5g/100ml, ethanol content, and the wine vinegar produced when acetic acid content increases no longer in time;

4) cider vinegar is carried out pouring vinegar, sterilizing, then add the methyl-glyoxal of 0.03% of cider vinegar quality, ageing 13 days, regulate acidity 4%, get product.

Embodiment 2

A production method for cider vinegar, comprises the following steps:

1) by concentrated Succus Mali pumilae thin up, pol is adjusted to 16Brix, adds the yeast of 0.03% of Sucus Mali pumilae quality, the alcohol of 1.5% respectively, maintains the temperature at 36 DEG C, ferments 5 days, obtains hard cider;

2) acetic fermentation: acetic bacteria carries out first class seed pot and secondary seed tank enlarged culturing, obtains acetic bacteria liquid, is inoculated into and is equipped with in the fermentor tank of hard cider, and inoculum size is 7% of fermenter volume per-cent, ferments at 28 DEG C;

3) the adding of wine vinegar: the work in-process wine vinegar adding volume percent 25% in described fermented liquid, at 36 DEG C, ferment 45 hours, acetic acid content is 7.1g/100ml, and during ethanol content < 0.4%, fermentation ends, obtains cider vinegar finished product; The production process of described work in-process wine vinegar is: acetic fermentation 40 hours under the culture condition of instability, and acetic acid content is the volume percent 3% of 4.3g/100ml, ethanol content, and the wine vinegar produced when acetic acid content increases no longer in time;

4) cider vinegar is carried out pouring vinegar, sterilizing, then add the methyl-glyoxal of 0.03% of cider vinegar quality, ageing 15 days, regulate acidity 4.5%, get product.

Embodiment 3

A production method for cider vinegar, comprises the following steps:

1) by concentrated Succus Mali pumilae thin up, pol is adjusted to 15Brix, adds the yeast of 0.03% of Sucus Mali pumilae quality, the alcohol of 1.5% respectively, maintains the temperature at 34 DEG C, ferments 4 days, obtains hard cider;

2) acetic fermentation: acetic bacteria carries out first class seed pot and secondary seed tank enlarged culturing, obtains acetic bacteria liquid, is inoculated into and is equipped with in the fermentor tank of hard cider, and inoculum size is 6% of fermenter volume per-cent, ferments at 29 DEG C;

3) the adding of wine vinegar: the work in-process wine vinegar adding volume percent 20% in described fermented liquid, at 35 DEG C, ferment 40 hours, acetic acid content is 6.4g/100ml, and during ethanol content < 0.4%, fermentation ends, obtains cider vinegar finished product; The production process of described work in-process wine vinegar is: acetic fermentation 35 hours under the culture condition of instability, and acetic acid content is the volume percent 2.5% of 3.3g/100ml, ethanol content, and the wine vinegar produced when acetic acid content increases no longer in time;

4) cider vinegar is carried out pouring vinegar, sterilizing, then add the methyl-glyoxal of 0.03% of cider vinegar quality, ageing 14 days, regulate acidity 4.3%, get product.

Reversed-phased high performace liquid chromatographic analysis is adopted to measure concrete outcome as following table 1

Table one

As can be seen from Table 1, the four indices of the cider vinegar obtained according to the inventive method is all higher than the index of conventional liquid fermented vinegar, close with the conventional solid-state cider vinegar that ferments.

In addition, the conventional liquid fermentation cider vinegar ageing time is generally more than 2 months, and the present invention improves due to the activity of water, moisture subring increases, molecular acid easily enters in the space of water, and can promote the carrying out of Maillard reaction, so the ageing time can shorten to two weeks.

The present invention is not limited to aforesaid embodiment.The present invention expands to any new feature of disclosing in this manual or any combination newly, and the step of the arbitrary new method disclosed or process or any combination newly.

Claims

1. a production method for cider vinegar, is characterized in that comprising the following steps:

2. the production method of a kind of cider vinegar as claimed in claim 1, is characterized in that: also add magnetization treatment in described step one, described magnetization be by fragmentation after Sucus Mali pumilae be placed in magnetizer and carry out.