CN104962450A - Method for manufacturing papaya vinegar - Google Patents
Method for manufacturing papaya vinegar Download PDFInfo
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- CN104962450A CN104962450A CN201510345651.9A CN201510345651A CN104962450A CN 104962450 A CN104962450 A CN 104962450A CN 201510345651 A CN201510345651 A CN 201510345651A CN 104962450 A CN104962450 A CN 104962450A
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- CN
- China
- Prior art keywords
- fermentation
- fruit wine
- pawpaw
- vinegar
- acetic acid
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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
Abstract
The invention discloses a method for manufacturing papaya vinegar. The method is characterized by comprising steps of (1), manufacturing fruit wine mixed liquor; (2), manufacturing acetic acid mother liquor; (3), manufacturing crude papaya vinegar; (4), manufacturing finished papaya vinegar; (5), blending the finished papaya vinegar. The method has the advantages that the problems that the existing papaya wine making procedures are excessively simple, manufactured fruit wine does not taste mellow or normal or fine or smooth, only has light fruity flavor, obvious debittering effects cannot be realized and the like can be solved, debittering effects can be effectively realized, and the papaya vinegar with papaya flavor, wine aroma and mellow and normal taste can be quickly manufactured.
Description
Technical field
The invention belongs to biological technical field, specifically relate to a kind of preparation method of pawpaw vinegar.
Background technology
Pawpaw is the first-class fruit of a kind of medicine, food dual-purpose, often drinks papaya ester and has anti-ageing beauty treatment, antiviral, anti-cancer and cancer-preventing, constitutional health-care effect.Pawpaw is through being processed into papaya ester, and no matter be in anti-virus aspect or health care, product nourishing function all exceedes the various fruits such as hawthorn, apple, pears, peach.
In prior art, the relevant programme of pawpaw alcoholic mostly is Homemade, and making method is very single.
According to the survey, on current fruit vinegar market, grape wine is in occupation of large market.Along with improving constantly of living standards of the people, the nourishing function of people to fruit vinegar is more and more paid attention to, also increasing to the consumers demand of fruit vinegar type health promoting wine.Pawpaw vinegar must attract vast human consumer as a kind of wine kind of novelty, thus has openr prospect.
Summary of the invention
The present invention is directed to current pawpaw vinegar making processes too single, alcohol be not just for the fruit vinegar mouthfeel prepared, fineless and smooth, fruital taste is not dense, the problem that de-bittering effect does not significantly wait, a kind of preparation method of pawpaw vinegar is provided, effectively can carries out de-mouth, prepare the pawpaw vinegar that the fruital with pawpaw and aroma, mouthfeel alcohol are positive fast.
The solution of the present invention is by realizing like this:
A preparation method for pawpaw vinegar, this technique comprises the steps:
(1) preparation of fruit wine mixed solution: with 52-75 degree wine access Sucus Chaenomelis, make fruit wine, storage, period of storage is 45-80 days, and after getting storage, the fruit wine of clarification adds pure water, obtains fruit wine mixed solution;
(2) preparation of acetic acid mother liquor: access the fruit wine mixed solution fermentation of step (1) gained of 15% with acetic bacteria for acetic acid mother liquor, the weight of acetic bacteria is 0.08% of fruit wine mixed solution weight, leavening temperature is 30 DEG C-35 DEG C, fermentation time is 8-9 days, and air input when ensureing fermentation is 8.8 ~ 10m
3/ Thr, detects the acidity of the acetic acid mother liquor after fermentation, as acidity>=2.0g/100ml, stops inflation, stops fermentation, obtain acetic acid mother liquor;
(3) preparation of papaya ester first product: the remaining fruit wine mixed solution of 85% and the acetic acid mother liquor of step (2) gained are mixed fermentation, leavening temperature is 33 DEG C-36 DEG C, fermentation time is 3 days-5 days, and air input during fermentation is 8.7 ~ 10.5m
3/ Thr, detects the acidity of fermentation consequence liquor mixture, as acidity>=5.0g/100ml, stops inflation, stops fermentation, obtain papaya ester first product;
(4) preparation of papaya ester finished product: by the pawpaw vinegar first product of gained sterilising treatment more than 15 seconds at 116 DEG C ~ 121 DEG C temperature, then airtight storage more than 15 days, obtains pawpaw vinegar finished product;
(5) allocate: now pawpaw vinegar is carried out sensory evaluation and Physico-chemical tests, then it is finely tuned, make it reach " making vinegar " (GB18187).
In the present invention, as further illustrating, described fruit wine: the weight ratio of pure water is 3:1.
In the present invention, as further illustrating, described fruit wine mixed solution with the weight ratio mixed of the fermentation of acetic acid mother liquor is: fruit wine mixed solution: acetic acid mother liquor=8:1.
In the present invention, as further illustrating, being prepared as of described pawpaw fruit juice: first cleaned by pawpaw, seed of peeling, then squeezes, and is filtered by squeezing juice out again, namely obtains pawpaw fruit juice.
Outstanding substantive distinguishing features of the present invention and marked improvement are:
The papaya ester that the present invention prepares is nutritious, mouthfeel alcohol just, have the fruital taste of pawpaw uniqueness, the smooth nature of mouthfeel, eliminates the astringent taste of prior art, and constant product quality, and vinegar liquid color and luster is bright, long quality-guarantee period; Manufacture craft simply easily controls, and overcomes prior art and boils extracting solution technique difficulty and control and the problem of puckery that produces.
Embodiment
Further illustrate the present invention below by specific embodiment, be easier to make advantages and features of the invention be understood, it should be understood that embodiments of the invention are only used for the present invention, instead of limitation of the present invention.
Embodiment 1:
A preparation method for pawpaw vinegar, this technique comprises the steps:
(1) preparation of fruit wine mixed solution: first pawpaw is cleaned, to peel seed, then squeeze, squeezing juice is out filtered again, namely pawpaw fruit juice is obtained, then with 52 degree of wine access Sucus Chaenomeliss, fruit wine is made, storage, period of storage is 45 days, after getting storage, the fruit wine of clarification adds pure water, fruit wine: the weight ratio of pure water is 3:1, obtains fruit wine mixed solution;
(2) preparation of acetic acid mother liquor: access the fruit wine mixed solution fermentation of step (1) gained of 15% with acetic bacteria for acetic acid mother liquor, the weight of acetic bacteria is 0.08% of fruit wine mixed solution weight, leavening temperature is 30 DEG C, fermentation time is 8 days, and air input when ensureing fermentation is 8.8m
3/ Thr, detects the acidity of the acetic acid mother liquor after fermentation, as acidity>=2.0g/100ml, stops inflation, stops fermentation, obtain acetic acid mother liquor;
(3) preparation of papaya ester first product: the remaining fruit wine mixed solution of 85% and the acetic acid mother liquor of step (2) gained are mixed fermentation, fruit wine mixed solution with the weight ratio mixed of the fermentation of acetic acid mother liquor is: fruit wine mixed solution: acetic acid mother liquor=8:1, leavening temperature is 33 DEG C, fermentation time is 3 days, and air input during fermentation is 8.7m
3/ Thr, detects the acidity of fermentation consequence liquor mixture, as acidity>=5.0g/100ml, stops inflation, stops fermentation, obtain papaya ester first product;
(4) preparation of papaya ester finished product: by the pawpaw vinegar first product of gained sterilising treatment 15 seconds at 116 DEG C of temperature, then airtight storage 15 days, obtains pawpaw vinegar finished product;
(5) allocate: now pawpaw vinegar is carried out sensory evaluation and Physico-chemical tests, then it is finely tuned, make it reach " making vinegar " (GB18187).
Embodiment 2:
(1) preparation of fruit wine mixed solution: first pawpaw is cleaned, to peel seed, then squeeze, squeezing juice is out filtered again, namely pawpaw fruit juice is obtained, then with 75 degree of wine access Sucus Chaenomeliss, fruit wine is made, storage, period of storage is 80 days, after getting storage, the fruit wine of clarification adds pure water, fruit wine: the weight ratio of pure water is 3:1, obtains fruit wine mixed solution;
(2) preparation of acetic acid mother liquor: access the fruit wine mixed solution fermentation of step (1) gained of 15% with acetic bacteria for acetic acid mother liquor, the weight of acetic bacteria is 0.08% of fruit wine mixed solution weight, leavening temperature is 35 DEG C, fermentation time is 9 days, and air input when ensureing fermentation is 10m
3/ Thr, detects the acidity of the acetic acid mother liquor after fermentation, as acidity>=2.0g/100ml, stops inflation, stops fermentation, obtain acetic acid mother liquor;
(3) preparation of papaya ester first product: the remaining fruit wine mixed solution of 85% and the acetic acid mother liquor of step (2) gained are mixed fermentation, fruit wine mixed solution with the weight ratio mixed of the fermentation of acetic acid mother liquor is: fruit wine mixed solution: acetic acid mother liquor=8:1, leavening temperature is 36 DEG C, fermentation time is 5 days, and air input during fermentation is 10.5m
3/ Thr, detects the acidity of fermentation consequence liquor mixture, as acidity>=5.0g/100ml, stops inflation, stops fermentation, obtain papaya ester first product;
(4) preparation of papaya ester finished product: by the pawpaw vinegar first product of gained sterilising treatment 20 seconds at 121 DEG C of temperature, then airtight storage 20 days, obtains pawpaw vinegar finished product;
(5) allocate: now pawpaw vinegar is carried out sensory evaluation and Physico-chemical tests, then it is finely tuned, make it reach " making vinegar " (GB18187).
Embodiment 3:
(1) preparation of fruit wine mixed solution: first pawpaw is cleaned, to peel seed, then squeeze, squeezing juice is out filtered again, namely pawpaw fruit juice is obtained, then with 60 degree of wine access Sucus Chaenomeliss, fruit wine is made, storage, period of storage is 60 days, after getting storage, the fruit wine of clarification adds pure water, fruit wine: the weight ratio of pure water is 3:1, obtains fruit wine mixed solution;
(2) preparation of acetic acid mother liquor: access the fruit wine mixed solution fermentation of step (1) gained of 15% with acetic bacteria for acetic acid mother liquor, the weight of acetic bacteria is 0.08% of fruit wine mixed solution weight, leavening temperature is 33 DEG C, fermentation time is 8 days, and air input when ensureing fermentation is 9m
3/ Thr, detects the acidity of the acetic acid mother liquor after fermentation, as acidity>=2.0g/100ml, stops inflation, stops fermentation, obtain acetic acid mother liquor;
(3) preparation of papaya ester first product: the remaining fruit wine mixed solution of 85% and the acetic acid mother liquor of step (2) gained are mixed fermentation, fruit wine mixed solution with the weight ratio mixed of the fermentation of acetic acid mother liquor is: fruit wine mixed solution: acetic acid mother liquor=8:1, leavening temperature is 35 DEG C, fermentation time is 4 days, and air input during fermentation is 9m
3/ Thr, detects the acidity of fermentation consequence liquor mixture, as acidity>=5.0g/100ml, stops inflation, stops fermentation, obtain papaya ester first product;
(4) preparation of papaya ester finished product: by the pawpaw vinegar first product of gained sterilising treatment 30 seconds at 120 DEG C of temperature, then airtight storage 30 days, obtains pawpaw vinegar finished product;
(5) allocate: now pawpaw vinegar is carried out sensory evaluation and Physico-chemical tests, then it is finely tuned, make it reach " making vinegar " (GB18187).
The result of embodiment 1-3 being carried out to sense organ and Physico-chemical tests is as follows:
1. sensory evaluation:
2. sanitary index:
| Project | Requirement | Embodiment 1 | Embodiment 2 | Embodiment 3 |
| Arsenic (in arsenic) mg/L | ＜0.5 | 0.25 | 0.26 | 0.26 |
| Plumbous (in money) mg/L | ＜1 | 0.3 | 0.24 | 0.32 |
| Free mineral acid | Must not detect | Nothing | Nothing | Nothing |
| Miscellaneous bacteria sum (individual/mL) | ＜5000 | 3570 | 4320 | 3795 |
| Coliform group count (individual) | ≤30 | 23 | 22 | 19 |
| Pathogenic bacterium | Must not detect | Nothing | Nothing | Nothing |
| Pathogenic bacterium | Must not detect | Nothing | Nothing | Nothing |
Claims (4)
1. a preparation method for pawpaw vinegar, is characterized in that: this technique comprises the steps:
(1) preparation of fruit wine mixed solution: with 52-75 degree wine access Sucus Chaenomelis, make fruit wine, storage, period of storage is 45-80 days, and after getting storage, the fruit wine of clarification adds pure water, obtains fruit wine mixed solution;
(2) preparation of acetic acid mother liquor: access the fruit wine mixed solution fermentation of step (1) gained of 15% with acetic bacteria for acetic acid mother liquor, the weight of acetic bacteria is 0.08% of fruit wine mixed solution weight, leavening temperature is 30 DEG C-35 DEG C, fermentation time is 8-9 days, and air input when ensureing fermentation is 8.8 ~ 10m3/Thr, detects the acidity of the acetic acid mother liquor after fermentation, as acidity >=2.0g/100ml, stop inflation, stop fermentation, obtain acetic acid mother liquor;
(3) preparation of papaya ester first product: the remaining fruit wine mixed solution of 85% and the acetic acid mother liquor of step (2) gained are mixed fermentation, leavening temperature is 33 DEG C-36 DEG C, fermentation time is 3 days-5 days, air input during fermentation is 8.7 ~ 10.5m3/Thr, detect the acidity of fermentation consequence liquor mixture, as acidity >=5.0g/100ml, stop inflation, stop fermentation, obtain papaya ester first product;
(4) preparation of papaya ester finished product: by the pawpaw vinegar first product of gained sterilising treatment more than 15 seconds at 116 DEG C ~ 121 DEG C temperature, then airtight storage more than 15 days, obtains pawpaw vinegar finished product;
(5) allocate: now pawpaw vinegar is carried out sensory evaluation and Physico-chemical tests, then it is finely tuned, make it reach " making vinegar " (GB18187).
2. the preparation method of pawpaw vinegar according to claim 1, is characterized in that: described fruit wine: the weight ratio of pure water is 3:1.
3. the preparation method of pawpaw vinegar according to claim 1, is characterized in that: described fruit wine mixed solution with the weight ratio mixed of the fermentation of acetic acid mother liquor is: fruit wine mixed solution: acetic acid mother liquor=8:1.
4. the preparation method of pawpaw vinegar according to claim 1, it is characterized in that: being prepared as of described pawpaw fruit juice: first cleaned by pawpaw, seed of peeling, then squeezes, and is filtered by squeezing juice out again, namely obtains pawpaw fruit juice.
Priority Applications (1)
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| CN201510345651.9A CN104962450A (en) | 2015-06-19 | 2015-06-19 | Method for manufacturing papaya vinegar |
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| CN201510345651.9A CN104962450A (en) | 2015-06-19 | 2015-06-19 | Method for manufacturing papaya vinegar |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106635726A (en) * | 2016-12-09 | 2017-05-10 | 安徽金钗石斛有限公司 | Healthcare fruit vinegar and preparation method thereof |
| CN108467816A (en) * | 2018-06-29 | 2018-08-31 | 闫绥东 | A kind of brewage process of pawpaw Composite vinegar |
| CN109266504A (en) * | 2017-07-18 | 2019-01-25 | 雷炳忠 | A kind of preparation method of pure natural Fructus Chaenomelis fruit vinegar |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103289881A (en) * | 2013-07-04 | 2013-09-11 | 宣城市中良枣业有限责任公司 | Preparation method of chaenomeles speciosa vinegar |
| CN104004639A (en) * | 2013-12-06 | 2014-08-27 | 广西古岭龙食品有限公司 | Making method of passion fruit vinegar |
| CN104109621A (en) * | 2014-06-27 | 2014-10-22 | 广西古岭龙食品有限公司 | Preparation method for loquat fruit vinegar |
| KR20140129422A (en) * | 2013-04-29 | 2014-11-07 | 김병화 | Method for making vinegar of hardy kiwi |
-
2015
- 2015-06-19 CN CN201510345651.9A patent/CN104962450A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20140129422A (en) * | 2013-04-29 | 2014-11-07 | 김병화 | Method for making vinegar of hardy kiwi |
| CN103289881A (en) * | 2013-07-04 | 2013-09-11 | 宣城市中良枣业有限责任公司 | Preparation method of chaenomeles speciosa vinegar |
| CN104004639A (en) * | 2013-12-06 | 2014-08-27 | 广西古岭龙食品有限公司 | Making method of passion fruit vinegar |
| CN104109621A (en) * | 2014-06-27 | 2014-10-22 | 广西古岭龙食品有限公司 | Preparation method for loquat fruit vinegar |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106635726A (en) * | 2016-12-09 | 2017-05-10 | 安徽金钗石斛有限公司 | Healthcare fruit vinegar and preparation method thereof |
| CN109266504A (en) * | 2017-07-18 | 2019-01-25 | 雷炳忠 | A kind of preparation method of pure natural Fructus Chaenomelis fruit vinegar |
| CN108467816A (en) * | 2018-06-29 | 2018-08-31 | 闫绥东 | A kind of brewage process of pawpaw Composite vinegar |
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Application publication date: 20151007 |