CN104974921A - Nectarine fruit vinegar and preparation method thereof - Google Patents
Nectarine fruit vinegar and preparation method thereof Download PDFInfo
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- CN104974921A CN104974921A CN201510323875.XA CN201510323875A CN104974921A CN 104974921 A CN104974921 A CN 104974921A CN 201510323875 A CN201510323875 A CN 201510323875A CN 104974921 A CN104974921 A CN 104974921A
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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 nectarine fruit vinegar and a preparation method thereof and belongs to the field of fruit vinegar processing. The nectarine fruit vinegar is prepared from 25-35 parts by weight of nectarine, 2-8 parts by weight of Rosa roxburghii, 2-5 parts by weight of white gourd, 30-40 parts by weight of glutinous rice, 0.1-0.5 parts by weight of citric acid, 5-10 parts by weight of honey and 2-5 parts by weight of white sugar. The nectarine fruit vinegar has a soft fruit vinegar sour taste and a unique local flavor. The method retains unique fragrance and nutrients of nectarine. The nectarine fruit vinegar is rich in a plurality of vitamins, mineral matters, amino acids and organic acids, has health functions of nectarine and edible vinegar, can promote metabolism, has effects of nourishing stomach and promoting appetite, dispelling effects of alcohol and helping digestion, improving memory, maintaining beauty and keeping young, reducing blood fat, relaxing the bowels and stopping diarrhea, and adjusting blood and body fluid acid-base balance, and has a wide development prospect.
Description
Technical field
The present invention relates to fruit vinegar manufacture field, especially a kind of nectarine fruit vinegar and preparation method thereof.
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, 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 nectarine fruit vinegar and preparation method thereof is provided, remain 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 kind of nectarine fruit vinegar, is obtained by following raw material by weight: nectarine 25 ~ 35 parts, Rosa roxburghii 2 ~ 8 parts, 2 ~ 5 parts, wax gourd, 30 ~ 40 parts, glutinous rice, citric acid 0.1 ~ 0.5 part, honey 5 ~ 10 parts, white sugar 2 ~ 5 parts.
As the preferred technical solution of the present invention, nectarine fruit vinegar of the present invention is by following raw materials by weight meter: nectarine 32 parts, Rosa roxburghii 5 parts, 3 parts, wax gourd, 38 parts, glutinous rice, citric acid 0.2 part, honey 6 parts, white sugar 4 parts.
Wherein, a kind of preparation method of nectarine fruit vinegar, comprises the following steps:
1) pre-treatment: the citric acid cleaned by nectarine with 0.1% soaks 5 ~ 10min, then to clean with clear water and artificial stoning stripping and slicing is for subsequent use; Rosa roxburghii and wax gourd are cleaned peeling respectively, and also stripping and slicing is for subsequent use, then glutinous rice is cleaned, by proportioning, the raw material after process is mixed with citric acid, white sugar, and be that 3 ~ 5:1 adds distilled water to compound and carries out broken homogenate by material-water ratio, obtain peach juice mixing homogenate;
2) ferment treatment: the polygalacturonase of 0.05 ~ 0.08% of raw material gross weight and the cellulase of 0.03 ~ 0.05% are added in peach juice mixing homogenate, enzymolysis 2 ~ 2.5h under 45 ~ 55 DEG C of conditions, filters, obtains enzymolysis solution; Add distilled water diluting by 3 times amount of enzymolysis solution again, stir and be heated to 80 ~ 90 DEG C, adjust pH to be to 4.0 ~ 5.0, sterilizing cools;
3) zymamsis: upwards walk the active dry yeast inoculated in gained and activated, stir, at the condition bottom fermentation 5 ~ 8d of constant temperature 30 DEG C, the fermentation ends when alcoholic strength reaches 7 °;
4) acetic fermentation: by upper step gained access acetic acid bacteria strain, 30 DEG C, rotating speed is carry out ventilation shaking flask acetic fermentation in the constant temperature oscillation shaking table of 150r/min, the stopping when acidity of fermenting to vinegar liquid no longer raises;
5) ageing: by the vinegar liquid sealing of upper step gained, normal temperature places ageing 28 ~ 30d, filters, gets supernatant liquor natural subsidence 8 ~ 10d, refilter, add honey and mix well, obtain nectarine fruit vinegar.
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 the peculiar fragrance of nectarine 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, enhance metabolism, have nourishing the stomach appetizing, sober up help digestion, Improving memory, beautifying face and moistering lotion, reducing blood-fat, defaecation antidiarrheal, regulate blood, body fluid acid base equilibrium, integrate nutrition and health care, there is vast potential for future development.
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 kind of nectarine fruit vinegar, is obtained by following raw material by weight: nectarine 32 parts, Rosa roxburghii 5 parts, 3 parts, wax gourd, 38 parts, glutinous rice, citric acid 0.2 part, honey 6 parts, white sugar 4 parts.
Wherein, a kind of preparation method of nectarine fruit vinegar, comprises the following steps:
1) pre-treatment: the citric acid cleaned by nectarine with 0.1% soaks 5min, then to clean with clear water and artificial stoning stripping and slicing is for subsequent use; Rosa roxburghii and wax gourd are cleaned peeling respectively and stripping and slicing is for subsequent use, then glutinous rice is cleaned, by proportioning, the raw material after process is mixed with citric acid, white sugar, and be that 4:1 adds distilled water to compound and carries out broken homogenate by material-water ratio, obtain peach juice mixing homogenate;
2) ferment treatment: the polygalacturonase of 0.06% of raw material gross weight and the cellulase of 0.05% are added in peach juice mixing homogenate, enzymolysis 2h under 50 DEG C of conditions, filters, obtains enzymolysis solution; Add distilled water diluting by 3 times amount of enzymolysis solution again, stir and be heated to 85 DEG C, adjust pH to be to 4.0, sterilizing cools;
3) zymamsis: upwards walk the active dry yeast inoculated in gained and activated, stir, at the condition bottom fermentation 5d of constant temperature 30 DEG C, the fermentation ends when alcoholic strength reaches 7 °;
4) acetic fermentation: by upper step gained access acetic acid bacteria strain, 30 DEG C, rotating speed is carry out ventilation shaking flask acetic fermentation in the constant temperature oscillation shaking table of 150r/min, the stopping when acidity of fermenting to vinegar liquid no longer raises;
5) ageing: by the vinegar liquid sealing of upper step gained, normal temperature places ageing 30d, filters, gets supernatant liquor natural subsidence 10d, refilter, add honey and mix well, obtain nectarine fruit vinegar.
Embodiment 2
A kind of nectarine fruit vinegar, is obtained by following raw material by weight: nectarine 35 parts, Rosa roxburghii 8 parts, 5 parts, wax gourd, 30 parts, glutinous rice, citric acid 0.5 part, honey 10 parts, white sugar 5 parts.
Wherein, a kind of preparation method of nectarine fruit vinegar, comprises the following steps:
1) pre-treatment: the citric acid cleaned by nectarine with 0.1% soaks 10min, then to clean with clear water and artificial stoning stripping and slicing is for subsequent use; Rosa roxburghii and wax gourd are cleaned peeling respectively and stripping and slicing is for subsequent use, then glutinous rice is cleaned, by proportioning, the raw material after process is mixed with citric acid, white sugar, and be that 5:1 adds distilled water to compound and carries out broken homogenate by material-water ratio, obtain peach juice mixing homogenate;
2) ferment treatment: the polygalacturonase of 0.08% of raw material gross weight and the cellulase of 0.03% are added in peach juice mixing homogenate, enzymolysis 2.5h under 55 DEG C of conditions, filters, obtains enzymolysis solution; Add distilled water diluting by 3 times amount of enzymolysis solution again, stir and be heated to 90 DEG C, adjust pH to be to 5.0, sterilizing cools;
3) zymamsis: upwards walk the active dry yeast inoculated in gained and activated, stir, at the condition bottom fermentation 5d of constant temperature 30 DEG C, the fermentation ends when alcoholic strength reaches 7 °;
4) acetic fermentation: by upper step gained access acetic acid bacteria strain, 30 DEG C, rotating speed is carry out ventilation shaking flask acetic fermentation in the constant temperature oscillation shaking table of 150r/min, the stopping when acidity of fermenting to vinegar liquid no longer raises;
5) ageing: by the vinegar liquid sealing of upper step gained, normal temperature places ageing 30d, filters, gets supernatant liquor natural subsidence 8d, refilter, add honey and mix well, obtain nectarine fruit vinegar.
Embodiment 3
A kind of nectarine fruit vinegar, is obtained by following raw material by weight: nectarine 25 parts, Rosa roxburghii 8 parts, 25 parts, wax gourd, 40 parts, glutinous rice, citric acid 0.1 part, honey 5 parts, white sugar 3 parts.
As the preferred technical solution of the present invention, nectarine fruit vinegar of the present invention is by following raw materials by weight meter: nectarine 32 parts, Rosa roxburghii 5 parts, 3 parts, wax gourd, 38 parts, glutinous rice, citric acid 0.2 part, honey 6 parts, white sugar 4 parts.
Wherein, a kind of preparation method of nectarine fruit vinegar, comprises the following steps:
1) pre-treatment: the citric acid cleaned by nectarine with 0.1% soaks 5min, then to clean with clear water and artificial stoning stripping and slicing is for subsequent use; Rosa roxburghii and wax gourd are cleaned peeling respectively and stripping and slicing is for subsequent use, then glutinous rice is cleaned, by proportioning, the raw material after process is mixed with citric acid, white sugar, and be that 3:1 adds distilled water to compound and carries out broken homogenate by material-water ratio, obtain peach juice mixing homogenate;
2) ferment treatment: the polygalacturonase of 0.05% of raw material gross weight and the cellulase of 0.04% are added in peach juice mixing homogenate, enzymolysis 2h under 45 DEG C of conditions, filters, obtains enzymolysis solution; Add distilled water diluting by 3 times amount of enzymolysis solution again, stir and be heated to 90 DEG C, adjust pH to be to 5.0, sterilizing cools;
3) zymamsis: upwards walk the active dry yeast inoculated in gained and activated, stir, at the condition bottom fermentation 8d of constant temperature 30 DEG C, the fermentation ends when alcoholic strength reaches 7 °;
4) acetic fermentation: by upper step gained access acetic acid bacteria strain, 30 DEG C, rotating speed is carry out ventilation shaking flask acetic fermentation in the constant temperature oscillation shaking table of 150r/min, the stopping when acidity of fermenting to vinegar liquid no longer raises;
5) ageing: by the vinegar liquid sealing of upper step gained, normal temperature places ageing 28d, filters, gets supernatant liquor natural subsidence 10d, refilter, add honey and mix well, obtain nectarine fruit vinegar.
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 | Tawny, 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 |
Measure according to the method that Physico-chemical tests is pressed in GB/T 5009.41-2003; Microorganism detection presses the inspection of GB4789.22-2003 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 >=8 ° 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 give off a strong fragrance coordination, 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 (3)
1. a nectarine fruit vinegar, is characterized in that being obtained by following raw material by weight: nectarine 25 ~ 35 parts, Rosa roxburghii 2 ~ 8 parts, 2 ~ 5 parts, wax gourd, 30 ~ 40 parts, glutinous rice, citric acid 0.1 ~ 0.5 part, honey 5 ~ 10 parts, white sugar 2 ~ 5 parts.
2. a kind of nectarine fruit vinegar according to claim 1, is characterized in that by following raw materials by weight meter: nectarine 32 parts, Rosa roxburghii 5 parts, 3 parts, wax gourd, 38 parts, glutinous rice, citric acid 0.2 part, honey 6 parts, white sugar 4 parts.
3. the preparation method of a kind of nectarine fruit vinegar according to claim 1, is characterized in that comprising the following steps:
1) pre-treatment: the citric acid cleaned by nectarine with 0.1% soaks 5 ~ 10min, then to clean with clear water and artificial stoning stripping and slicing is for subsequent use; Rosa roxburghii and wax gourd are cleaned peeling respectively, and also stripping and slicing is for subsequent use, then glutinous rice is cleaned, by proportioning, the raw material after process is mixed with citric acid, white sugar, and be that 3 ~ 5:1 adds distilled water to compound and carries out broken homogenate by material-water ratio, obtain peach juice mixing homogenate;
2) ferment treatment: the polygalacturonase of 0.05 ~ 0.08% of raw material gross weight and the cellulase of 0.03 ~ 0.05% are added in peach juice mixing homogenate, enzymolysis 2 ~ 2.5h under 45 ~ 55 DEG C of conditions, filters, obtains enzymolysis solution; Add distilled water diluting by 3 times amount of enzymolysis solution again, stir and be heated to 80 ~ 90 DEG C, adjust pH to be to 4.0 ~ 5.0, sterilizing cools;
3) zymamsis: upwards walk the active dry yeast inoculated in gained and activated, stir, at the condition bottom fermentation 5 ~ 8d of constant temperature 30 DEG C, the fermentation ends when alcoholic strength reaches 7 °;
4) acetic fermentation: by upper step gained access acetic acid bacteria strain, 30 DEG C, rotating speed is carry out ventilation shaking flask acetic fermentation in the constant temperature oscillation shaking table of 150r/min, the stopping when acidity of fermenting to vinegar liquid no longer raises;
5) ageing: by the vinegar liquid sealing of upper step gained, normal temperature places ageing 28 ~ 30d, filters, gets supernatant liquor natural subsidence 8 ~ 10d, refilter, add honey and mix well, obtain nectarine fruit vinegar.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106047646A (en) * | 2016-08-12 | 2016-10-26 | 韦志春 | Nectarine fruit vinegar and preparation method thereof |
| CN106047645A (en) * | 2016-08-12 | 2016-10-26 | 韦志春 | Juicy peach vinegar and preparation method thereof |
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2015
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106047646A (en) * | 2016-08-12 | 2016-10-26 | 韦志春 | Nectarine fruit vinegar and preparation method thereof |
| CN106047645A (en) * | 2016-08-12 | 2016-10-26 | 韦志春 | Juicy peach vinegar and preparation method thereof |
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