CN104911089A - Production process of yellow pear vinegar and fruit vinegar beverages - Google Patents
Production process of yellow pear vinegar and fruit vinegar beverages Download PDFInfo
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Abstract
A production process of yellow pear vinegar comprises the following steps of a, material selection and preparation, b, juice enzymolysis, c, juice enzyme deactivation, d, juice fermentation and e, fruit vinegar forming. The invention further comprises a production process of yellow pear vinegar beverages. The method is completed through ethyl alcohol and acetic fermentation at a step, the production period of the yellow pear vinegar is shortened, the juice yield of yellow pears is improved, and meanwhile the production character of juice and stability in a storage period are improved. The produced yellow pear vinegar and the fruit vinegar beverages thereof are pure and mild in taste and rich in vinegar flavor, and product quality is improved. The internal component and nutritive value of the yellow pear vinegar and the fruit vinegar beverages are superior to those of table vinegar with grain as raw materials.
Description
Technical field
The present invention relates to fruit vinegar production technology, more particularly, relate to the production technique of a kind of Huanghua Pear fruit vinegar and fruit vinegar beverage.
Background technology
Fruit vinegar is with fruit, comprise birchleaf pear, hawthorn, mulberries, grape, persimmon, apricot, oranges and tangerines, Kiwifruit, apple, watermelon etc., or Fruit quality tankage are main raw material, utilize the tart flavour seasonings of a kind of nutritious, the excellent in flavor of modern biotechnology brew.It has the nutrient health-care function of fruit and vinegar concurrently, is the Novel beverage integrating the functions such as nutrition, health care, dietotherapy.
Scientific research finds, fruit vinegar can promote the metabolism of health, and regulate acid base equilibrium, Ginseng Extract, containing the organic acid of more than ten kinds and the multiple amino acids of needed by human body.The kind of vinegar is different, and organic acid content is also different.The organic acids such as acetic acid contribute to normally carrying out of human body tricarboxylic acid cycle, thus make aerobic metabolism smooth and easy, are conducive to the lactic acid removing deposition, play the effect of Ginseng Extract.After work for a long time and strenuous exercise, a large amount of lactic acid being produced in human body, people is felt fatigue, as supplemented fruit vinegar at this moment, can promote that metabolic function recovers, thus Ginseng Extract.In addition, the several kinds of mineral elements such as the potassium contained in fruit vinegar, zinc can generate alkaline matter after metabolism in vivo, can prevent acidification of blood, reach the object regulating acid base equilibrium.
For now, Huanghua Pear is adopted to make raw material making fruit vinegar comparatively rare.Existing Huanghua Pear fruit vinegar or Huanghua Pear fruit vinegar beverage, also just in starch material, add Huanghua Pear, utilize traditional technology solid brewing, fermentation period is long, and produce sour low, effect is not given prominence to.
Summary of the invention
The invention provides the production technique of a kind of Huanghua Pear fruit vinegar and fruit vinegar beverage, its main purpose is to overcome that to there is fermentation period in existing Huanghua Pear fruit vinegar or Huanghua Pear fruit vinegar beverage production process long, produces the defects such as acid is low, and effect is outstanding.
For solving the problems of the technologies described above, the present invention adopts following technical scheme:
A production technique for Huanghua Pear fruit vinegar, it comprises the following steps: a, selection are got the raw materials ready: choose Huanghua Pear fresh fruit, through cleaning, squeezes the juice after broken stoning; B, juice by enzymolysis: filtered by the juice after squeezing the juice, add enzymolysis agent and carry out enzymolysis after filtration; C, juice go out enzyme: first filtered by the juice after enzymolysis, after carry out going out ferment treatment; D, juice ferment: the juice after the enzyme that goes out first is added yeast and carries out zymamsis, add acetic bacteria afterwards again and carry out acetic fermentation; E, make fruit vinegar: the juice after fermentation is first carried out coarse filtration, then carry out essence filter, a part of juice after essence filter successively after filling, sterilization, cooling, packaging process, thus obtains finished product fruit vinegar.
Preferably, also comprise in the juice-extracting process of step a and protect look operation without sulphur compound.
Preferably, blanching is adopted to go out enzyme operation in the enzyme process that goes out of step c.
Preferably, the go out working temperature of enzyme operation of described blanching is 100 degrees Celsius, and blanching treatment time is 4 minutes; Describedly protect look operation without sulphur compound and adopt composite color fixative to carry out protecting look, this composite color fixative comprises different Vc-Na, 0.05% citric acid and the 0.01%EDTANa of 0.1%.
Preferably, in the enzymolysis process of step b, described enzymolysis agent adopts polygalacturonase and cellulase, and wherein, the proportioning of polygalacturonase and cellulase is 1:10.
Preferably, in the enzymolysis process of step b, the consumption of polygalacturonase is 0.04%, and the consumption of cellulase is 0.4%, hydrolysis temperature 50 degrees Celsius, and enzymolysis time is 2.5 ~ 3.0 hours, and enzymolysis pH is 4.5.
Preferably, in the acetic fermentation process of steps d, in juice during the fermentation, add the aspartic protease of 1%, and at the temperature of 45 ~ 50 degrees Celsius enzymolysis 8 ~ 10 hours.
Preferably, in step e, first juice is placed in diatomite and carries out coarse filtration, be then placed in 0.42 μm of microfiltration membrane successively, 0.2 μm of microfiltration membrane carries out essence filter.
Preferably, the sterilization process in step e adopts ultrahigh-temperature instant sterilizer to carry out sterilization, and its bactericidal formula is 125 degrees Celsius, 6 seconds.
A production technique for Huanghua Pear fruit vinegar beverage, it comprises the following steps: a, selection are got the raw materials ready: choose Huanghua Pear fresh fruit, through cleaning, squeezes the juice after broken stoning; B, juice by enzymolysis: filtered by the juice after squeezing the juice, add enzymolysis agent and carry out enzymolysis after filtration; C, juice go out enzyme: first filtered by the juice after enzymolysis, after carry out going out ferment treatment; D, juice ferment: the juice after the enzyme that goes out first is added yeast and carries out zymamsis, add acetic bacteria afterwards again and carry out acetic fermentation; E, make fruit vinegar beverage: the juice after fermentation is first carried out coarse filtration, then carry out essence filter, another part juice after essence filter successively after allotment, filling, sterilization, cooling, packaging process, thus obtains finished product fruit vinegar beverage.
Compared to the prior art, the beneficial effect that the present invention produces is:
The present invention is completed by employing alcohol, acetic fermentation one step, shortens the production cycle of Huanghua Pear fruit vinegar, improves fruit juice production proterties and the stability in storage period while improving Huanghua Pear crushing juice rate.The Huanghua Pear fruit vinegar that the present invention obtains and fruit vinegar beverage thereof not only taste pure and, heavy flavour of vinegar fragrance, improves product quality, and its inherent composition, nutritive value are all better than taking grain as the edible vinegar of raw material.
Accompanying drawing explanation
In order to be illustrated more clearly in the embodiment of the present invention or technical scheme of the prior art, be briefly described to the accompanying drawing used required in embodiment or description of the prior art below, apparently, accompanying drawing in the following describes is only some embodiments of the present invention, for those of ordinary skill in the art, under the prerequisite not paying creative work, other accompanying drawing can also be obtained according to these accompanying drawings.
Fig. 1 is production scheme of the present invention.
Fig. 2 is pol in alcoholic fermentation process, wine degree change curve.
Fig. 3 is wine degree in acetic fermentation process, acidity change curve.
Embodiment
Below in conjunction with the accompanying drawing in the embodiment of the present invention, carry out clear, complete description to the technical scheme in the embodiment of the present invention, obviously, described embodiment is only the present invention's part embodiment, instead of whole embodiments.Based on embodiments of the invention, those of ordinary skill in the art, not making the every other embodiment obtained under creative work prerequisite, belong to the scope of protection of the invention.
With Jianning County, Fujian Province special product Huanghua Pear for raw material, study blanching and meet without sulphur and protect look, suppress juice browning, complex enzyme hydrolysis to improve crushing juice rate, three grades of domestications preferred bacterial classification, optimization for fermentation technology and filtration clarification process, develop the Huanghua Pear fruit vinegar and Huanghua Pear fruit vinegar beverage with local characteristic.
The material that the present embodiment adopts and equipment include but not limited to following aspect: 1, Huanghua Pear: local fresh fruit; 2, polygalacturonase: Wuxi biological enzyme formulation factory; 3, cellulase: Wuxi biological enzyme formulation factory; 4, yeast saccharomyces cerevisiae: Angel AADY; 5, acetic bacteria: upper Shanghai makes 1.01; 6, foodstuff additive: professional supplier supply, food grade analytical pure; 7 production units: our company's production line (crusher, juice extractor, separating centrifuge, material-compound tank, enzymatic vessel, fermentor tank, diatomite filter, membrane filter, ultrahigh-temperature TRANSIENT HIGH TEMPERATURE sterilizer, canning machine and research and development room, sensing chamber's plant and instrument etc.8, inspection machine: incubator, loft drier, PH meter, assay apparatus.
The measuring method that the present embodiment adopts includes but not limited to following aspect: 1, acidity: the method specified with reference to GB/T 15038-2006, Q/FJXH0006-2012 measures.2, brown stain degree: spectrophotometry.3, crushing juice rate: weighting method.
The present embodiment technological process of production is specially:
With reference to Fig. 1.A production technique for Huanghua Pear fruit vinegar, it comprises the following steps:
The first step, selection is got the raw materials ready: choose Huanghua Pear fresh fruit, through cleaning, squeezes the juice, also comprise and protect look operation without sulphur compound in juice-extracting process after broken stoning.
Second step, juice by enzymolysis: filtered by the juice after squeezing the juice, adds enzymolysis agent and carries out enzymolysis after filtration.
3rd step, juice goes out enzyme: first filtered by the juice after enzymolysis, after carry out going out ferment treatment.The enzyme process that goes out in this step adopts blanching to go out enzyme operation.
4th step, juice ferments: the juice after the enzyme that goes out first is added yeast and carries out zymamsis, add acetic bacteria afterwards again and carry out acetic fermentation.
5th step, makes fruit vinegar: the juice after fermentation is first carried out coarse filtration, then carries out essence filter, and a part of juice after essence filter is successively after filling, sterilization, cooling, packaging process, thus obtained finished product fruit vinegar.
With reference to Fig. 1.A production technique for Huanghua Pear fruit vinegar beverage, it comprises the following steps:
The first step, selection is got the raw materials ready: choose Huanghua Pear fresh fruit, through cleaning, squeezes the juice, also comprise and protect look operation without sulphur compound in juice-extracting process after broken stoning.
Second step, juice by enzymolysis: filtered by the juice after squeezing the juice, adds enzymolysis agent and carries out enzymolysis after filtration.
3rd step, juice goes out enzyme: first filtered by the juice after enzymolysis, after carry out going out ferment treatment.The enzyme process that goes out in this step adopts blanching to go out enzyme operation.
4th step, juice ferments: the juice after the enzyme that goes out first is added yeast and carries out zymamsis, add acetic bacteria afterwards again and carry out acetic fermentation.
5th step, makes fruit vinegar beverage: the juice after fermentation is first carried out coarse filtration, then carries out essence filter, and another part juice after essence filter successively after allotment, filling, sterilization, cooling, packaging process, thus obtains finished product fruit vinegar beverage.
embodiment two
the fruit vinegar obtained for embodiment one carries out prevent-browning research.
In processing and storage, easily there is enzymatic and non-enzymatic browning, cause the sense organ deterioration of fruit juice and product in fruit juice, quality declines.This research adopts the blanching enzyme (PPO) that goes out to suppress fruit juice Enzymatic browning, protects look to suppress fruit juice non-enzymatic browning without sulphur compound.Result is as shown in the table
The effect of the different heat iron temperature process of table 1
| Sequence number | Temperature (DEG C) | Time (min) | Brown stain degree |
| 1 | 70 | 5 | 1.05 |
| 2 | 80 | 5 | 0.88 |
| 3 | 90 | 5 | 0.62 |
| 4 | 100 | 5 | 0.47 |
| CK | 1.67 |
As can be seen from Table 1, temperature 100 DEG C, enzyme best results of going out under the condition of blanching treatment time 5min, the most effectively suppresses fruit juice Enzymatic browning.
The effect of the different blanching treatment time process of table 2
| Sequence number | Temperature (DEG C) | Time (min) | Brown stain degree |
| 1 | 100 | 2 | 0.65 |
| 2 | 100 | 3 | 0.55 |
| 3 | 100 | 4 | 0.48 |
| 4 | 100 | 5 | 0.48 |
| CK | 1.66 |
As can be seen from Table 2, temperature 100 DEG C, blanching treatment time 4min goes out enzyme best results, the most effectively suppresses fruit juice Enzymatic browning.
The effect of the different color retention of table 3
| Sequence number | Temperature (DEG C) | Time (min) | Composite color fixative | Brown stain degree |
| 1 | 100 | 4 | 0.1% different Vc-Na+0.05% citric acid+0.01%EDTANa | 0.48 |
| 2 | 100 | 4 | 0.1% trisodium phosphate+0.05% citric acid+0.01%EDTANa | 0.58 |
| 3 | 100 | 4 | 0.1% different Vc-Na+0.05% citric acid+0.01% trisodium phosphate | 0.55 |
| CK | 1.65 |
As can be seen from Table 3, number one suppresses fruit juice non-enzymatic browning effect best, comprehensive three experimental results, therefore selects 100 DEG C, and blanching 4 min, 0.1% different Vc-Na+0.05% citric acid+0.01%EDTANa protect look, can reach inhibitory enzyme and to urge to become reconciled the object of non-enzymatic browning.
Attached: the measuring method of brown stain degree
Adopt spectrophotometry: draw the fruit juice after filtering under 25 DEG C of conditions, insulation 5min, measure its light absorption value A in wavelength 420nm place, in triplicate, average, result is with 10 × A
420(light absorption value) represents brown stain degree.
embodiment three
for the complex enzyme hydrolysis research adopted in the fruit vinegar process that embodiment one obtains.
Fruit juice enzymolysis selects cellulase and polygalacturonase usually, and these two kinds of enzymes effectively can decompose fruit cell wall middle layer and insoluble polymer protopectin-, reduces viscosity, makes the abundant stripping of wherein effective constituent.Fruit juice production proterties and the stability in storage period is improved while raising crushing juice rate.Enzymolysis process and quality product needed for experimental evidence project, determine to select polygalacturonase and cellulase.
The tradition Huanghua Pear crushing juice rate that technique (non-enzymolysis) draws of squeezing the juice is between 56-60%, constant for ensureing the unification of raw material (fruit juice), the optimum value that use experience is summed up, namely its mean value 58% is got, by the reduction that adds water, be after 58% by fruit juice concn modulation unification, carry out every research of enzymolysis process condition by the Huanghua Pear fruit juice Normal juice that concentration is 58%.
Polygalacturonase and cellulase are selected in test, the enzymatic hydrolysis condition providing unit to recommend with zymin is foundation, as hydrolysis temperature 45-50 DEG C, pH value 4.0-5.5, enzymolysis time 2-3h, enzyme dosage, polygalacturonase 0.01-0.05%, cellulase 0.1-0.5%, through single factor experiment, finally determine best enzymolysis process condition.The proportioning of cellulase and polygalacturonase is as shown in table 4 on hydrolysis result impact:
Table 4 enzyme proportioning is on the impact of hydrolysis result
| Sequence number | Enzyme proportional quantity (cellulase: polygalacturonase) | Crushing juice rate (%) |
| 1 | 4:1 | 40 |
| 2 | 6:1 | 52 |
| 3 | 8:1 | 61 |
| 4 | 10:1 | 70 |
| 5 | 12:1 | 68 |
As can be seen from Table 4, the ratio of cellulase and polygalacturonase is when 10:1, and hydrolysis result is best.
At 45 DEG C, Ph4.5, under the condition of enzymolysis 2.5h, polygalacturonase and cellulase consumption on hydrolysis result (with crushing juice rate and be filtered into investigate object) impact as shown in table 5
Table 5 enzyme dosage is on the impact of hydrolysis result
As can be seen from Table 5: polygalacturonase consumption 0.03-0.05%, cellulase 0.3-0.5%, effect is best.After considering, adopt the addition of polygalacturonase 0.04%, cellulase 0.4%.
At pH4.5, enzymolysis 2.5h, polygalacturonase 0.04%, under cellulase 0.4% condition, the impact of hydrolysis temperature on hydrolysis result (being investigate object with crushing juice rate) is as shown in table 6.
Table 6 hydrolysis temperature is on the impact of hydrolysis result
| Hydrolysis temperature (DEG C) | 40 | 45 | 50 | 55 | 60 |
| Crushing juice rate (%) | 69.6 | 72.5 | 73.6 | 70.1 | 56.5 |
As can be seen from Table 6, hydrolysis temperature 50 DEG C of effects are best.
At pH4.5, hydrolysis temperature 50 DEG C, polygalacturonase 0.04%, under the condition of cellulase 0.4%, the impact of enzymolysis time on hydrolysis result (being investigate object with crushing juice rate) is as shown in table 7.
Table 7 enzymolysis time is on the impact of hydrolysis result
| Enzymolysis time (h) | 1.5 | 2.0 | 2.5 | 3.0 | 3.5 |
| Crushing juice rate (%) | 70.5 | 72.6 | 73.6 | 73.8 | 73.7 |
As can be seen from Table 7, enzymolysis time 2.5-3.0h effect is best, considers rear employing 2.5h.
Hydrolysis temperature 50 DEG C, polygalacturonase 0.04%, cellulase 0.4%, under the condition of enzymolysis time 2.5h, the impact of the initial pH of enzymolysis on hydrolysis result (being investigate object with crushing juice rate) is as shown in table 8.
Table 8 pH value is on the impact of hydrolysis result
| PH value | 3.5 | 4.0 | 4.5 | 5.0 | 5.5 |
| Crushing juice rate (%) | 72.6 | 73.2 | 73.8 | 73.2 | 73.1 |
As can be seen from Table 8: pH value 3.5-5.5 is not remarkable on hydrolysis result impact, considers rear employing pH value 4.5.
Preferably enzymolysis process condition is polygalacturonase consumption 0.04%, cellulase consumption 0.4%, pH 4.5, hydrolysis temperature 50 DEG C, enzymolysis time 2.5h.
embodiment four
for the strain domestication research adopted in the fruit vinegar process that embodiment one obtains.
the bacterial classification of the present embodiment is selected to comprise:zymamsis: active dry yeast (yeast saccharomyces cerevisiae)
;acetic fermentation: upper Shanghai 1.01 acetic bacteria.
Fruit vinegar brewing need through zymamsis and acetic fermentation two procedures.Acetic fermentation is domestic selects Shanghai 1.01 acetic acid bacteria strain usually, and practice confirms that effect is fine.The yeast saccharomyces cerevisiae that zymamsis is selected, because different culture media (as Sucus Mali pumilae, Fructus actinidiae chinensis juice, chrysanthemum pear juice etc.) ferment effect difference to some extent.Practice confirms, the strain fermentation after domestication is effective.Concrete test is as follows
Table 9 selects optimization bacterial strain after taming under the conditions such as identical inoculum size, culture temperature, incubation time
Table 10 domesticated strain and original seed ferment simultaneous test (fermentation condition is identical)
As can be seen from Table 10: the bacterial classification after domestication improves fermentation rate, shortens fermentation period.
embodiment five
for the fruit vinegar process mid-deep strata Study on Fermentation that embodiment one obtains.
In alcoholic fermentation process, the change of pol and wine degree as shown in Figure 2, and wherein Fig. 2 is pol in alcoholic fermentation process, wine degree change curve.
As seen from Figure 2: 3d before zymamsis, pol change is very little, and wine degree rises also comparatively slow, is the adaptive phase of yeast saccharomyces cerevisiae and the process of breeding, and consumption sugar is comparatively slow, and thalline breeding is fast, but fermentation is slow; Fermentation 3-5d, pol declines very fast, and wine degree also rises rapidly, and fermented liquid surface has a large amount of bubble to occur, vinosity is more and more heavier, is lord ferment period; After 5d, wine degree and pol change all tend towards stability, yeast slurry is deposited on bottom triangular flask, the accumulation of ethanol content reaches maximum, sugar consumption drops to minimum, now because the growth fermentation activity of alcohol to yeast saccharomyces cerevisiae of high density has restraining effect, appearance is that fermentative action is very slow, then 6-7d fermentation of fermenting terminates substantially.
In chrysanthemum pear juice acetic fermentation process, the change of wine degree and acidity is as shown in Figure 3. and wherein Fig. 3 is wine degree in acetic fermentation process, acidity change curve.
As seen from Figure 3, along with the prolongation of fermentation time, wine degree declines gradually, and acidity constantly raises, and before fermentation, 3d wine degree and acidity change all very slowly, are breeding and the adaptive phase of acetic bacteria; Material rangeability during 3-8d in fermented liquid is maximum, and wine degree declines very fast, and acidity rises the fastest, is the main phase of acetic fermentation; 8-10d wine degree and acidity change all tend towards stability, and are the fermentation later stage.
embodiment six
for the quality-improving research of the fruit vinegar that embodiment one obtains.
Test utilizes enzyme reaction to have the narrow spectrum characteristic of height, adopts existing biological enzyme technology, based on contract former setting requirement, selects aspartic protease, adds according to the ratio of 1%.By the enzymolysis simultaneous test under different time, temperature condition, thus improve product quality from the aspect such as mouthfeel, fragrance.Concrete test-results is as shown in the table:
The different hydrolysis temperature of table 11 is on the impact of quality-improving
| Aspartic protease adding proportion | Hydrolysis temperature (DEG C) | Fragrance | Mouthfeel |
| 1% | 40-45 | Huanghua Pear vinegar perfume (or spice) is boring | Meta-acid |
| 1% | 45-50 | Huanghua Pear vinegar perfume (or spice) is light | Soft |
| 1% | 50-55 | Huanghua Pear vinegar perfume (or spice) is light | Soft |
As can be seen from Table 11, hydrolysis temperature is when 45-50 DEG C, and the quality of fruit vinegar is improved.
The different enzymolysis time of table 12 is on the impact of quality-improving
| Aspartic protease adding proportion | Hydrolysis temperature (DEG C) | Enzymolysis time (d) | Fragrance | Mouthfeel |
| 1% | 45-50 | 4-5 | Huanghua Pear vinegar perfume (or spice) is light | Soft |
| 1% | 45-50 | 6-7 | Huanghua Pear vinegar perfume (or spice) is light | Soft |
| 1% | 45-50 | 8-10 | Huanghua Pear heavy flavour of vinegar fragrance | Alcohol and |
| 1% | 45-50 | 11-12 | Huanghua Pear heavy flavour of vinegar fragrance | Alcohol and |
As can be seen from Table 12, enzymolysis time is at 8-10d(hour) time, the quality of fruit vinegar reaches best.
Comprehensive two experiments, draw and add 1% aspartic protease, enzymolysis 8-10d(hour in the temperature of 45-50 DEG C in fruit vinegar fermented liquids), can make fruit vinegar taste pure and, heavy flavour of vinegar fragrance, improves product quality.
Because of Huanghua Pear fruit juice thickness, be rich in tiny pomace, common filter paper or filter cloth are easily blocked by impurity, cause filtration difficulty.Project utilizes diatomite to have certain adsorption, can remove the characteristic of some pigments and some impurity, selects diatomite filter coarse filtration, after playing good drainage effect, then through the filter of secondary membrane Microfilter essence, to reach optimum filtration effect.
By the Experimental Comparison to different filter method, establish best filtering technique, detailed process is as shown in the table
Table 13 filters simultaneous test table
| Sequence number | Filter type | Effect (1-3 DEG C leaves standstill 1 month) |
| 1 | Diatomite (twice) | Precipitate more serious |
| 2 | Diatomite+0.42 μm of microfiltration membrane | A small amount of precipitation |
| 3 | Diatomite+0.2 μm of microfiltration membrane | Microdeposit |
| 4 | Diatomite+0.42 μm of+0.2 μm of microfiltration membrane | Without precipitation |
Utilize diatomite+0.42 μm of+0.2 μm of micro-filtrate membrane filtration as can be seen from Table 13, the object of product clear without precipitation can be reached.
According to the bactericidal formula that ultra high temperature short time sterilization device equipment manufacturer recommends, [acidic drinks (pH < 4.5) adopts 125 DEG C, 4-8 second, low acidic beverage (pH > 4.5) adopt 135 DEG C, 6-10 second] be foundation, integration project fruit vinegar and fruit vinegar beverage are acid characteristic, select 125 DEG C, sterilization is carried out second respectively with 4.5.6.7.8, carry out after self-inspection through clinical laboratory of company, test rating shows 125 DEG C of 4-8 sterilizations second all can reach bacteria-eliminating efficacy.By considering, establishing 125 DEG C, 6 seconds is the bactericidal formula of company's fruit vinegar series product.
Apply specific case herein to set forth principle of the present invention and embodiment, the explanation of above embodiment just understands method of the present invention and core concept thereof for helping.It should be pointed out that for those skilled in the art, under the premise without departing from the principles of the invention, can also carry out some improvement and modification to the present invention, these improve and modify and also fall in the protection domain of the claims in the present invention.
Claims (10)
1. a production technique for Huanghua Pear fruit vinegar, is characterized in that, comprises the following steps: a, selection are got the raw materials ready: choose Huanghua Pear fresh fruit, through cleaning, squeezes the juice after broken stoning; B, juice by enzymolysis: filtered by the juice after squeezing the juice, add enzymolysis agent and carry out enzymolysis after filtration; C, juice go out enzyme: first filtered by the juice after enzymolysis, after carry out going out ferment treatment; D, juice ferment: the juice after the enzyme that goes out first is added yeast and carries out zymamsis, add acetic bacteria afterwards again and carry out acetic fermentation; E, make fruit vinegar: the juice after fermentation is first carried out coarse filtration, then carry out essence filter, a part of juice after essence filter successively after filling, sterilization, cooling, packaging process, thus obtains finished product fruit vinegar.
2. the production technique of a kind of Huanghua Pear fruit vinegar as claimed in claim 1, is characterized in that: also comprise in the juice-extracting process of step a and protect look operation without sulphur compound.
3. the production technique of a kind of Huanghua Pear fruit vinegar as claimed in claim 2, is characterized in that: adopt blanching to go out enzyme operation in the enzyme process that goes out of step c.
4. the production technique of a kind of Huanghua Pear fruit vinegar as claimed in claim 3, is characterized in that: the go out working temperature of enzyme operation of described blanching is 100 degrees Celsius, and blanching treatment time is 4 minutes; Describedly protect look operation without sulphur compound and adopt composite color fixative to carry out protecting look, this composite color fixative comprises different Vc-Na, 0.05% citric acid and the 0.01%EDTANa of 0.1%.
5. the production technique of a kind of Huanghua Pear fruit vinegar as claimed in claim 1, is characterized in that: in the enzymolysis process of step b, and described enzymolysis agent adopts polygalacturonase and cellulase, and wherein, the proportioning of polygalacturonase and cellulase is 1:10.
6. the production technique of a kind of Huanghua Pear fruit vinegar as claimed in claim 5, it is characterized in that: in the enzymolysis process of step b, the consumption of polygalacturonase is 0.04%, the consumption of cellulase is 0.4%, hydrolysis temperature 50 degrees Celsius, enzymolysis time is 2.5 ~ 3.0 hours, and enzymolysis pH is 4.5.
7. the production technique of a kind of Huanghua Pear fruit vinegar as claimed in claim 1, is characterized in that: in the acetic fermentation process of steps d, adds the aspartic protease of 1% in juice during the fermentation, and at the temperature of 45 ~ 50 degrees Celsius enzymolysis 8 ~ 10 hours.
8. the production technique of a kind of Huanghua Pear fruit vinegar as claimed in claim 1, is characterized in that: in step e, is first placed in diatomite by juice and carries out coarse filtration, is then placed in 0.42 μm of microfiltration membrane successively, 0.2 μm of microfiltration membrane carries out essence filter.
9. the production technique of a kind of Huanghua Pear fruit vinegar as claimed in claim 1, is characterized in that: the sterilization process in step e adopts ultrahigh-temperature instant sterilizer to carry out sterilization, and its bactericidal formula is 125 degrees Celsius, 6 seconds.
10. a production technique for Huanghua Pear fruit vinegar beverage, is characterized in that, comprises the following steps: a, selection are got the raw materials ready: choose Huanghua Pear fresh fruit, through cleaning, squeezes the juice after broken stoning; B, juice by enzymolysis: filtered by the juice after squeezing the juice, add enzymolysis agent and carry out enzymolysis after filtration; C, juice go out enzyme: first filtered by the juice after enzymolysis, after carry out going out ferment treatment; D, juice ferment: the juice after the enzyme that goes out first is added yeast and carries out zymamsis, add acetic bacteria afterwards again and carry out acetic fermentation; E, make fruit vinegar beverage: the juice after fermentation is first carried out coarse filtration, then carry out essence filter, another part juice after essence filter successively after allotment, filling, sterilization, cooling, packaging process, thus obtains finished product fruit vinegar.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107312700A (en) * | 2017-08-29 | 2017-11-03 | 阜南县兴农果树专业合作社 | A kind of preparation method of the yellow the operatic circle vinegar of selenium-rich |
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