CN104974920A - Tomato-nectarine fruit vinegar processing technology - Google Patents
Tomato-nectarine fruit vinegar processing technology Download PDFInfo
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- CN104974920A CN104974920A CN201510322842.3A CN201510322842A CN104974920A CN 104974920 A CN104974920 A CN 104974920A CN 201510322842 A CN201510322842 A CN 201510322842A CN 104974920 A CN104974920 A CN 104974920A
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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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- 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
- C12J1/08—Addition of flavouring ingredients
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Abstract
The invention discloses a tomato-nectarine fruit vinegar processing technology and belongs to the field of fruit vinegar processing. The tomato-nectarine fruit vinegar processing technology comprises raw material pre-treatment, enzyme treatment, clarification disinfection, alcoholic fermentation, acetic acid fermentation and ageing. The tomato-nectarine fruit vinegar has a soft taste and a unique local flavor. The processing technology retains unique fragrances and nutrients of nectarine and tomato. The tomato-nectarine fruit vinegar is rich in a plurality of vitamins, mineral matters, amino acids and organic acids necessary for the human body, has health functions of nectarine and edible vinegar, can prevent arteriosclerosis, hypertension, diabetes, coronary heart disease and cerebral hemorrhage, has effects of eliminating fatigue, improving appetite, promoting digestion, invigorating blood circulation and expelling evil, inducing diuresis and relaxing bowels, reducing blood pressure and promoting blood circulation, dispersing phlegm and relieving cough, and moistening heart and lung and has a wide development prospect.
Description
Technical field
The present invention relates to fruit vinegar manufacture field, especially a kind of complete processing of tomato nectarine fruit vinegar.
Background technology
Nectarine is that the Rosaceae (Rosaceae) peach belongs to (Amygdalus L.) tone fruit trees, is the single-gene cryptic mutant of common peach.Nectarine is as the mutation of peach, be rich in abundanter nutrition: the material containing needed by human such as fat, protein, carbohydrate, vitamin A, food fibre, VitB1, carotene, riboflavin, nicotinic acid, vitamins C, vitamin-E, calcium, potassium, phosphorus, magnesium, sodium, zinc, iron, selenium, manganese, wherein the content of nicotinic acid is only second to red date and oranges and tangerines, in fruit kingdom, occupy the 3rd.Therefore nectarine has good health-care effect, can anticoagulation, nourishing Yin and promoting production of body fluid, benefiting vital QI and blood, activates blood circulation and disperses blood clots, and relaxes bowel.And 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.The present invention, in conjunction with the characteristic of nectarine and tomato, develops the fruit vinegar of a peculiar flavour, meets the multiple demand of people to non-staple foodstuff product.
Summary of the invention
The object of the invention is to: for above-mentioned Problems existing, a kind of complete processing of tomato nectarine fruit vinegar is provided, remain tomato and the peculiar fragrance of nectarine and nutritive substance, be rich in the multivitamin of needed by human body, mineral substance, amino acid, organic acid, have the nourishing function of nectarine and vinegar, development prospect is wide simultaneously.
The technical solution used in the present invention is as follows:
A complete processing for tomato nectarine fruit vinegar, comprises the following steps:
1) raw materials pretreatment: the citric acid cleaned by nectarine with 0.1% soaks 5 ~ 10min, to clean with clear water again and artificial stoning stripping and slicing is for subsequent use, it is for subsequent use that stripping and slicing cleaned by tomato, the saccharosonic acid adding 0.1% protects look, be that 4:1 adds water to compound and carries out broken homogenate by material-water ratio, obtain tomato peach juice homogenate;
2) ferment treatment: the polygalacturonase of 0.03 ~ 0.07% of tomato peach juice homogenate gross weight and the cellulase of 0.02 ~ 0.05% are added in peach juice mixing homogenate, enzymolysis 2 ~ 3h under 50 ~ 55 DEG C of conditions, then use 150 ~ 200 mesh screen, obtain enzymolysis solution;
3) sterilizing is clarified: the chitosan adding 0.4g/L places 2h in 50 DEG C, then centrifugal, obtains supernatant liquor; Then in 85 ~ 95 DEG C of germicidal treatment 5 ~ 10min, be cooled to room temperature for subsequent use, obtain tomato peach juice;
4) zymamsis: upwards walk gained and add white sugar, the Sugar concentration of tomato peach juice is adjusted to 120 ~ 128g/L, pH is 4.0 ~ 5.0, the active dry yeast activated is inoculated again in the tomato peach juice after adjustment, stir, at the condition bottom fermentation 6 ~ 10d of constant temperature 30 DEG C, the fermentation ends when alcoholic strength reaches 7 ~ 8 °;
5) acetic fermentation: to the acetic bacteria of above-mentioned gained access 15%, be placed in 30 ~ 33 DEG C, rotating speed is carry out ventilation shaking flask acetic fermentation in the constant temperature oscillation shaking table of 150r/min, after 7 ~ 10d, until when the acidity of acetic acid no longer rises, stops fermentation;
6) ageing: by the vinegar liquid sealing of upper step gained, normal temperature places ageing 30 ~ 32d, filters, gets supernatant liquor natural subsidence 7 ~ 14d, refilter, and adds honey and water is mixed well, and obtains tomato nectarine fruit vinegar.
As the preferred technical solution of the present invention, described tomato nectarine fruit vinegar is made up of the main raw material of following weight part: nectarine 28 ~ 36 parts, tomato 8 ~ 12 parts, citric acid 0.02 ~ 0.05 part, honey 6 ~ 10 parts, white sugar 5 ~ 8 parts.
In sum, owing to have employed technique scheme, the invention has the beneficial effects as follows:
Fruit vinegar tart flavour of the present invention is soft, unique flavor, working method remains nectarine and the peculiar fragrance of tomato and nutritive substance, be rich in the multivitamin of needed by human body, mineral substance, amino acid, organic acid, there is the nourishing function of nectarine and vinegar simultaneously, can harden by prevention of arterial, hypertension, diabetes, the disease such as coronary heart disease and Intracerebral hemorrhage, there is Ginseng Extract, improve a poor appetite, promoting digestion, to invigorate blood circulation eliminating evil poison, diuresis defaecation, pressure-lowering and blood-activing, stopping coughing and removing phlegm, effect of profit cardiopulmonary, integrate nutrition and health care, there is vast potential for future development, meet the multiple demand of people to non-staple foodstuff product.
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 complete processing for tomato nectarine fruit vinegar, comprises the following steps:
1) raw materials pretreatment: the citric acid cleaned by nectarine with 0.1% soaks 5min, to clean with clear water again and artificial stoning stripping and slicing is for subsequent use, it is for subsequent use that stripping and slicing cleaned by tomato, the saccharosonic acid adding 0.1% protects look, be that 4:1 adds water to compound and carries out broken homogenate by material-water ratio, obtain tomato peach juice homogenate;
2) ferment treatment: add in peach juice mixing homogenate by the polygalacturonase of 0.05% of tomato peach juice homogenate gross weight and the cellulase of 0.04%, enzymolysis 2h under 55 DEG C of conditions, then uses 200 mesh screen, obtain enzymolysis solution;
3) sterilizing is clarified: the chitosan adding 0.4g/L places 2h in 50 DEG C, then centrifugal, obtains supernatant liquor; Then in 95 DEG C of germicidal treatment 8min, be cooled to room temperature for subsequent use, obtain tomato peach juice;
4) zymamsis: upwards walk gained and add white sugar, the Sugar concentration of tomato peach juice is adjusted to 125g/L, pH is 4.5, the active dry yeast activated is inoculated again in the tomato peach juice after adjustment, stir, at the condition bottom fermentation 7d of constant temperature 30 DEG C, the fermentation ends when alcoholic strength reaches 7 °;
5) acetic fermentation: to the acetic bacteria of above-mentioned gained access 15%, be placed in 32 DEG C, rotating speed is carry out ventilation shaking flask acetic fermentation in the constant temperature oscillation shaking table of 150r/min, after 8d, until when the acidity of acetic acid no longer rises, stops fermentation;
6) ageing: by the vinegar liquid sealing of upper step gained, normal temperature places ageing 30d, filters, gets supernatant liquor natural subsidence 7d, refilter, and adds honey and water is mixed well, and obtains tomato nectarine fruit vinegar.
As the preferred technical solution of the present invention, described tomato nectarine fruit vinegar is made up of the main raw material of following weight part: nectarine 32 parts, tomato 10 parts, citric acid 0.03 part, honey 8 parts, white sugar 6 parts.
Embodiment 2
A complete processing for tomato nectarine fruit vinegar, comprises the following steps:
1) raw materials pretreatment: the citric acid cleaned by nectarine with 0.1% soaks 5min, to clean with clear water again and artificial stoning stripping and slicing is for subsequent use, it is for subsequent use that stripping and slicing cleaned by tomato, the saccharosonic acid adding 0.1% protects look, be that 4:1 adds water to compound and carries out broken homogenate by material-water ratio, obtain tomato peach juice homogenate;
2) ferment treatment: add in peach juice mixing homogenate by the polygalacturonase of 0.07% of tomato peach juice homogenate gross weight and the cellulase of 0.02%, enzymolysis 3h under 50 DEG C of conditions, then uses 150 mesh screen, obtain enzymolysis solution;
3) sterilizing is clarified: the chitosan adding 0.4g/L places 2h in 50 DEG C, then centrifugal, obtains supernatant liquor; Then in 90 DEG C of germicidal treatment 10min, be cooled to room temperature for subsequent use, obtain tomato peach juice;
4) zymamsis: upwards walk gained and add white sugar, the Sugar concentration of tomato peach juice is adjusted to 128g/L, pH is 5.0, the active dry yeast activated is inoculated again in the tomato peach juice after adjustment, stir, at the condition bottom fermentation 10d of constant temperature 30 DEG C, the fermentation ends when alcoholic strength reaches 8 °;
5) acetic fermentation: to the acetic bacteria of above-mentioned gained access 15%, be placed in 33 DEG C, rotating speed is carry out ventilation shaking flask acetic fermentation in the constant temperature oscillation shaking table of 150r/min, after 10d, until when the acidity of acetic acid no longer rises, stops fermentation;
6) ageing: by the vinegar liquid sealing of upper step gained, normal temperature places ageing 30d, filters, gets supernatant liquor natural subsidence 14d, refilter, and adds honey and water is mixed well, and obtains tomato nectarine fruit vinegar.
As the preferred technical solution of the present invention, described tomato nectarine fruit vinegar is made up of the main raw material of following weight part: nectarine 36 parts, tomato 12 parts, citric acid 0.05 part, honey 6 parts, white sugar 5 parts.
Embodiment 3
A complete processing for tomato nectarine fruit vinegar, comprises the following steps:
1) raw materials pretreatment: the citric acid cleaned by nectarine with 0.1% soaks 10min, to clean with clear water again and artificial stoning stripping and slicing is for subsequent use, it is for subsequent use that stripping and slicing cleaned by tomato, the saccharosonic acid adding 0.1% protects look, be that 4:1 adds water to compound and carries out broken homogenate by material-water ratio, obtain tomato peach juice homogenate;
2) ferment treatment: add in peach juice mixing homogenate by the polygalacturonase of 0.03% of tomato peach juice homogenate gross weight and the cellulase of 0.05%, enzymolysis 3h under 55 DEG C of conditions, then uses 200 mesh screen, obtain enzymolysis solution;
3) sterilizing is clarified: the chitosan adding 0.4g/L places 2h in 50 DEG C, then centrifugal, obtains supernatant liquor; Then in 85 DEG C of germicidal treatment 10min, be cooled to room temperature for subsequent use, obtain tomato peach juice;
4) zymamsis: upwards walk gained and add white sugar, the Sugar concentration of tomato peach juice is adjusted to 120g/L, pH is 4.0, the active dry yeast activated is inoculated again in the tomato peach juice after adjustment, stir, at the condition bottom fermentation 6d of constant temperature 30 DEG C, the fermentation ends when alcoholic strength reaches 7 °;
5) acetic fermentation: to the acetic bacteria of above-mentioned gained access 15%, be placed in 30 ~ 33 DEG C, rotating speed is carry out ventilation shaking flask acetic fermentation in the constant temperature oscillation shaking table of 150r/min, after 7 ~ 10d, until when the acidity of acetic acid no longer rises, stops fermentation;
6) ageing: by the vinegar liquid sealing of upper step gained, normal temperature places ageing 30 ~ 32d, filters, gets supernatant liquor natural subsidence 7 ~ 14d, refilter, and adds honey and water is mixed well, and obtains tomato nectarine fruit vinegar.
As the preferred technical solution of the present invention, described tomato nectarine fruit vinegar is made up of the main raw material of following weight part: nectarine 28 ~ 36 parts, tomato 8 ~ 12 parts, citric acid 0.02 ~ 0.05 part, honey 6 ~ 10 parts, white sugar 5 ~ 8 parts.
Assessment analysis is carried out to the nectarine fruit vinegar obtained by above embodiment:
With reference to GB19297 " juice drinks hygienic standard ", the fruit vinegar made to embodiment 1-3 carries out sensory evaluation, evaluates respectively, the results are shown in Table 1 to color and luster, fragrance, flavour, form;
The evaluation result of table 1 subjective appreciation
| Group | Implement 1-embodiment 3 gained fruit vinegar |
| Color and luster | Sorrel, glossiness is good, homogeneous |
| Fragrance | There is the peach fragrance that strong pure vinegar is fragrant and light |
| Flavour | Tart flavour is soft, moderately sour and sweet, and tasty and refreshing free from extraneous odour, aftertaste is long |
| Figure | Clear, nothing suspend, without precipitation |
Total acid: measure according to the method for GB/T 12456-2008; Reducing sugar: measure according to the method for GB 5009.7-2008; Soluble solid: measure by digital Abbe refractometer; VC: measure according to the method for GB/T 6195-86; Alcoholic strength: measure according to the method for GB/T 15038-2006; The method that the Physico-chemical tests of fruit vinegar is pressed in GB/T 5009.41-2003 measures; Microorganism detection presses the inspection of GB 4789.22-2003 microbiological test of food hygiene seasonings.To the physical and chemical index of the fruit vinegar obtained by embodiment 1-3 and microbiological indicator as follows:
Total acid (with acetometer) >=3.5g/100ml; Pol >=7 ° Bx; Wine degree (vol, %, 20 DEG C)≤0.5; Arsenic (in As)≤0.5mg/kg; Plumbous (in Pb)≤0.5mg/kg.Microbiological indicator: total number of bacterial colony≤100/mL, coliform≤3/100mL, pathogenic bacterium do not detect.
Known by analyzing above, the fruit vinegar obtained by the present invention has the fragrant and light peach fragrance of strong pure vinegar and tomato, and give off a strong fragrance coordination, sorrel, and glossiness is good; Tart flavour is soft, moderately sour and sweet, tasty and refreshing free from extraneous odour, and aftertaste is long; As clear as crystal, without precipitation, meet national standard completely.
Claims (2)
1. a complete processing for tomato nectarine fruit vinegar, is characterized in that comprising the following steps:
1) raw materials pretreatment: the citric acid cleaned by nectarine with 0.1% soaks 5 ~ 10mi n, to clean with clear water again and artificial stoning stripping and slicing is for subsequent use, it is for subsequent use that stripping and slicing cleaned by tomato, the saccharosonic acid adding 0.1% protects look, be that 4:1 adds water to compound and carries out broken homogenate by material-water ratio, obtain tomato peach juice homogenate;
2) ferment treatment: the polygalacturonase of 0.03 ~ 0.07% of tomato peach juice homogenate gross weight and the cellulase of 0.02 ~ 0.05% are added in peach juice mixing homogenate, enzymolysis 2 ~ 3h under 50 ~ 55 DEG C of conditions, then use 150 ~ 200 mesh screen, obtain enzymolysis solution;
3) sterilizing is clarified: the chitosan adding 0.4g/L places 2h in 50 DEG C, then centrifugal, obtains supernatant liquor; Then in 85 ~ 95 DEG C of germicidal treatment 5 ~ 10mi n, be cooled to room temperature for subsequent use, obtain tomato peach juice;
4) zymamsis: upwards walk gained and add white sugar, the Sugar concentration of tomato peach juice is adjusted to 120 ~ 128g/L, pH is 4.0 ~ 5.0, the active dry yeast activated is inoculated again in the tomato peach juice after adjustment, stir, at the condition bottom fermentation 6 ~ 10d of constant temperature 30 DEG C, the fermentation ends when alcoholic strength reaches 7 ~ 8 °;
5) acetic fermentation: to the acetic bacteria of above-mentioned gained access 15%, be placed in 30 ~ 33 DEG C, rotating speed is carry out ventilation shaking flask acetic fermentation in the constant temperature oscillation shaking table of 150r/mi n, after 7 ~ 10d, until when the acidity of acetic acid no longer rises, stops fermentation;
6) ageing: by the vinegar liquid sealing of upper step gained, normal temperature places ageing 30 ~ 32d, filters, gets supernatant liquor natural subsidence 7 ~ 14d, refilter, and adds honey and water is mixed well, and obtains tomato nectarine fruit vinegar.
2. the complete processing of a kind of tomato nectarine fruit vinegar according to claim 1, is characterized in that: described tomato nectarine fruit vinegar is made up of the main raw material of following weight part: nectarine 28 ~ 36 parts, tomato 8 ~ 12 parts, citric acid 0.02 ~ 0.05 part, honey 6 ~ 10 parts, white sugar 5 ~ 8 parts.
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| CN201510322842.3A CN104974920A (en) | 2015-06-12 | 2015-06-12 | Tomato-nectarine fruit vinegar processing technology |
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| CN201510322842.3A CN104974920A (en) | 2015-06-12 | 2015-06-12 | Tomato-nectarine fruit vinegar processing technology |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106047645A (en) * | 2016-08-12 | 2016-10-26 | 韦志春 | Juicy peach vinegar and preparation method thereof |
| CN107699458A (en) * | 2017-10-10 | 2018-02-16 | 中国科学院西北高原生物研究所 | A kind of brewing method of white bur fruit vinegar |
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| KR101135570B1 (en) * | 2009-12-18 | 2012-04-17 | 대상 주식회사 | A preparation method of Tomato vinegar Containing High concentration amino acid |
| CN102499403A (en) * | 2011-11-08 | 2012-06-20 | 中山火炬职业技术学院 | Compound fruit vinegar beverage and preparation method thereof |
| CN103805489A (en) * | 2014-02-28 | 2014-05-21 | 马瑞 | Processing method for star fruit vinegar |
| CN104336696A (en) * | 2013-08-06 | 2015-02-11 | 北京市农林科学院 | Nectarine and fruit vinegar beverage and preparation method thereof |
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2015
- 2015-06-12 CN CN201510322842.3A patent/CN104974920A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| KR101135570B1 (en) * | 2009-12-18 | 2012-04-17 | 대상 주식회사 | A preparation method of Tomato vinegar Containing High concentration amino acid |
| CN102499403A (en) * | 2011-11-08 | 2012-06-20 | 中山火炬职业技术学院 | Compound fruit vinegar beverage and preparation method thereof |
| CN104336696A (en) * | 2013-08-06 | 2015-02-11 | 北京市农林科学院 | Nectarine and fruit vinegar beverage and preparation method thereof |
| CN103805489A (en) * | 2014-02-28 | 2014-05-21 | 马瑞 | Processing method for star fruit vinegar |
Non-Patent Citations (1)
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106047645A (en) * | 2016-08-12 | 2016-10-26 | 韦志春 | Juicy peach vinegar and preparation method thereof |
| CN107699458A (en) * | 2017-10-10 | 2018-02-16 | 中国科学院西北高原生物研究所 | A kind of brewing method of white bur fruit vinegar |
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Application publication date: 20151014 |