CN105062862A - Preparation method of okra vinegar - Google Patents
Preparation method of okra vinegar Download PDFInfo
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- CN105062862A CN105062862A CN201510610457.9A CN201510610457A CN105062862A CN 105062862 A CN105062862 A CN 105062862A CN 201510610457 A CN201510610457 A CN 201510610457A CN 105062862 A CN105062862 A CN 105062862A
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Abstract
The invention relates to a preparation method of okra vinegar, which mainly comprises the following steps: okra raw material selection, pulping, enzymolysis, blending, sterilization, alcohol fermentation, acetic fermentation, afterripening, vinegar pouring, sterilization and the like. The okra vinegar prepared by the method has the advantages of bright color and sour mouthfeel, has the particular aroma of okra, and has certain health-care functions. The method can effectively solve a series of problems caused by large area okra planting, centralized ripening and short storage and preservation time, greatly promotes the processing and utilization of the fresh okra fruit, and is beneficial to smooth proceeding of the okra industry. The vinegar produced by the method is blended in the later period to lower the acidity, and blended with sweet substances to prepare the beverage, thereby developing a beverage with health-care functions, further satisfying the demands for special people and having broad market prospects.
Description
Technical field
The present invention relates to food processing technology field, specifically a kind of preparation method of okra vinegar.
Background technology
Okra, has another name called ambrette, Abelmoschus esculentus, kidney tonifying dish, foreign capsicum, sheep fresh kidney beans, belongs to Malvaceae, Abelmoschus, annual herb plant.Okra is mainly edible with tender fruit, and having stomach invigorating to manage effect of intestines, is a kind of nutritive health-care vegetable.In addition, the flower of okra, seed and root all can be used as medicine.The tender pulp matter of okra is tender, lubrication, can be used for stir-frying and eating, cooks, cold and dressed with sauce.Except tender fruit is edible, its blade, bud, flower also edible.The seed of okra contains the elements such as more potassium calcium iron zinc-manganese.Okra nutritious, containing a large amount of stick-slip juice in young fruit, has special fragrance.Pectin, cow's milk glycan and arabinan etc. are mixed with in its juice.Its pectin is soluble fiber, very payes attention in modern health new concept.Often edible effect having stomach invigorating intestines, nourishing negative and positive.According to surveying and determination, protein 2.5g, fatty 0.1g, carbohydrate 2.7g, robust fibre 3.9g, potassium 95mg, Ca45 mg, phosphorus 65mg, magnesium 29mg, vitamins B is contained in every hectogram tender okra pod
10.2mg, vitamins B
20.06mg, vitamins C 44mg, vitamin e1 .03mg, vitamin PP 1.0mg, vitamin A
618 μ g are high-grade green nourishing health-care vegetables.Okra mainly with the tender fruit pod of children for food, tender pod grow to 8-10cm long time be collection period, evening of gathering, then fruit pod was aging, and fiber is many, poor quality, lost vegetables and was worth.
Vinegar is China working people produced a kind of acid condiment in long-term production practice, with a long history.Indispensable in people's dietetic life, in the traditional Chinese medicine and pharmacy of China, vinegar also has certain purposes.LI Shi-Zhen says vinegar energy " detumescence pain, aproll gas, pathogenic toxin killing " in Compendium of Material Medica one book, has a large amount of vinegar to participate in prescription to treat the illnesss such as stenocardia, constipation, hematuria, sore in successive dynasties medical skill.Modern medicine is thought: vinegar has stronger desert, kill bacteria, suppression virus, antioxygenation; Can functions of intestines and stomach be improved, improve a poor appetite, and the dissolving of calcium in food, phosphorus, iron energy element can be promoted, be convenient to the absorption of human body; Can improve human metabolism, have the effect preventing and lessen fatigue, be the good merchantable brand with multiple beautification function.
At present, the processing and utilization of okra also rests on the primary stage, and reinforcement okra function and health value are studied, and exploitation okra health foodstuff series, has important practical significance.
Summary of the invention
The object of this invention is to provide a kind of preparation method of okra vinegar.
For solving the problems of the technologies described above, the technical solution used in the present invention is:
A preparation method for okra vinegar, this preparation method take okra as main raw material, and adds apple, hawthorn, ginger and matrimony vine as auxiliary material, forms, specifically comprise the following steps through zymamsis and acetic fermentation brew:
Step one: select without rotting, ripening degree is raw material at 7 one-tenth above okras, for subsequent use;
Step 2: starting material with water step one selected cleans up, drain, be cut into the section that 1 ~ 1.5cm is long, then making beating after the ratio mixing of 45 ~ 55 parts, 15 ~ 25 parts, 8 ~ 12 parts, 4 ~ 6 parts, 0.5 ~ 1.5 part, 200 ~ 300 parts is respectively according to the mass fraction of okra, apple, hawthorn, ginger, matrimony vine and water, obtain okra homogenate, for subsequent use;
Step 3: add polygalacturonase and carry out enzymolysis in the okra homogenate of step 2 gained, wherein the mass ratio of okra homogenate and polygalacturonase is 90:1 ~ 110:1, the vigor of polygalacturonase is 12000U/g, hydrolysis temperature is 35 ~ 48 DEG C, enzymolysis time is 1.5 ~ 2.5h, obtain okra enzymolysis solution, for subsequent use;
Step 4: add edible sugar and edible acid adjustment sugar content and acidity in the okra enzymolysis solution of step 3 gained, make the sugar content of okra enzymolysis solution be 12 ~ 16%, acidity is pH3.5 ~ 4.5;
Step 5: adopt the flash pasteurization okra enzymolysis solution deployed to step 4 to carry out sterilizing, sterilising conditions is: temperature 120 ~ 140 DEG C, and time 5 ~ 15s, is cooled to room temperature after sterilizing;
Step 6: according to okra enzymolysis solution: yeast activated liquid is linked in the okra enzymolysis solution after step 5 sterilizing by the volume ratio of yeast activated liquid=20:1 ~ 30:1, stir, under 26 ~ 32 DEG C of conditions, static fermentation 2 ~ 4d, when alcoholic strength reaches 6 ~ 8%, zymamsis terminates, obtained wine unstrained spirits;
Step 7: the wine unstrained spirits that step 6 is obtained puts into acetic fermentation pool, 20 ~ 25% of meat dishes to go with liquor unstrained spirits weight adds the mixture of wheat bran and rice husk, wherein the ratio of wheat bran and rice husk is 5:1, stir, obtain elementary wine unstrained spirits, then acetic bacteria is added according to 0.1 ~ 0.3% of elementary wine unstrained spirits quality, acetic fermentation is carried out to elementary wine unstrained spirits, the fermentation initial stage, control temperature is at 32 ~ 36 DEG C, fermentation 2 ~ 3d, carry out first time and turn over unstrained spirits, fermentation enters mid-term, every day successively turns over unstrained spirits once, and sampling and measuring acidity, fermentation 5 ~ 6d, when being 3 ~ 4% to acidity and no longer rising, acetic fermentation terminates, obtain acetic fermentation thing,
Step 8: add salt by 2 ~ 3% of acetic fermentation amount in step 7 gained acetic fermentation thing, stir, compacting, plastic cloth on unstrained spirits cover, surrounding is real by salt envelope; Place 5 ~ 10d and carry out after-ripening, obtain the vinegar unstrained spirits after ageing;
Step 9: vinegar unstrained spirits good for step 8 ageing is moved into and is covered with in the vinegar spaying pool of filtering layer, add water cover and cross vinegar unstrained spirits 10 ~ 20cm, soak 12 ~ 20h and drench vinegar, first time is soaking 8 ~ 10h after drenching vinegar, drenches two vinegar, can be used as first time pouring vinegar water, after second time drenches vinegar, drench three vinegar after soaking 6-8h again, can be used as second time and drench vinegar water, so drench and reach requirement to head vinegar three times;
Step 10: the head vinegar that step 9 is obtained is blent, and makes acidity reach 4 ~ 6%, the vinegar blent is heated to 85 ~ 90 DEG C, maintains 3 ~ 8min, is then cooled to room temperature and namely obtains okra vinegar;
The mass fraction of okra in described step 2, apple, hawthorn, ginger, matrimony vine and water is respectively 50 parts, 20 parts, 10 parts, 5 parts, 1 part, 250 parts;
In described step 3, the mass ratio of okra homogenate and polygalacturonase is 100:1;
Edible sugar in described step 4 and edible acid are respectively white sugar and citric acid;
In described step 6, yeast activated liquid is mixed by 20g yeast powder and 100mL sterilized water, and temperature 30 DEG C activation 30min obtains;
In described step 6, the volume ratio of okra enzymolysis solution and yeast activated liquid is 25:1.
Beneficial effect of the present invention:
The preparation method of okra vinegar provided by the invention, okra mainly with the tender fruit pod of children for food, tender pod grow to 8 ~ 10cm long time be Harvesting Date, okra is more concentrated for collection period, primary recovery rate is large, the present invention effectively can solve okra establishing in large scale, concentrate maturation, the not fresh-keeping series of problems brought of storage tolerance, greatly promotes the processing and utilization of tender okra fruit, is conducive to okra industry and carries out smoothly; In tender okra fruit homogenate, add polygalacturonase, suitable depolymerized pectin, reduce the viscosity of homogenate, be more conducive to fermentation; The novel process that the present invention adopts alcohol liquid state fermentation and acetic acid solid state fermentation to combine produces okra vinegar, and this novel process draws liquid state fermentation and solid state fermentation advantage separately, can shorten the time, can improve vinegar productivity again, improve the local flavor of fruit vinegar; Production technique of the present invention is simple, and cost is lower, and transformation efficiency is high, and does not add other chemical compositions, and the product produced is very safe; Allotment vinegar postmenstruation of being produced by the present invention is blent and is reduced its acidity and add after sweet taste substance makes beverage, can develop a kind of drink with nourishing function, to meet the needs of special population, have certain market outlook.
Embodiment
Below in conjunction with embodiment, the present invention is further elaborated.
A preparation method for okra vinegar, this preparation method take okra as main raw material, and adds apple, hawthorn, ginger and matrimony vine as auxiliary material, forms, specifically comprise the following steps through zymamsis and acetic fermentation brew:
Step one: select without rotting, ripening degree is raw material at 7 one-tenth above okras, for subsequent use;
Step 2: starting material with water step one selected cleans up, drain, be cut into the section that 1 ~ 1.5cm is long, then making beating after the ratio mixing of 45 ~ 55 parts, 15 ~ 25 parts, 8 ~ 12 parts, 4 ~ 6 parts, 0.5 ~ 1.5 part, 200 ~ 300 parts is respectively according to the mass fraction of okra, apple, hawthorn, ginger, matrimony vine and water, obtain okra homogenate, for subsequent use;
Step 3: add polygalacturonase and carry out enzymolysis in the okra homogenate of step 2 gained, wherein the mass ratio of okra homogenate and polygalacturonase is 90:1 ~ 110:1, the vigor of polygalacturonase is 12000U/g, hydrolysis temperature is 35 ~ 48 DEG C, enzymolysis time is 1.5 ~ 2.5h, obtain okra enzymolysis solution, for subsequent use;
Step 4: add edible sugar and edible acid adjustment sugar content and acidity in the okra enzymolysis solution of step 3 gained, make the sugar content of okra enzymolysis solution be 12 ~ 16%, acidity is pH3.5 ~ 4.5;
Step 5: adopt the flash pasteurization okra enzymolysis solution deployed to step 4 to carry out sterilizing, sterilising conditions is: temperature 120 ~ 140 DEG C, and time 5 ~ 15s, is cooled to room temperature after sterilizing;
Step 6: according to okra enzymolysis solution: yeast activated liquid is linked in the okra enzymolysis solution after step 5 sterilizing by the volume ratio of yeast activated liquid=20:1 ~ 30:1, stir, under 26 ~ 32 DEG C of conditions, static fermentation 2 ~ 4d, when alcoholic strength reaches 6 ~ 8%, zymamsis terminates, obtained wine unstrained spirits;
Step 7: the wine unstrained spirits that step 6 is obtained puts into acetic fermentation pool, 20 ~ 25% of meat dishes to go with liquor unstrained spirits weight adds the mixture of wheat bran and rice husk, wherein the ratio of wheat bran and rice husk is 5:1, stir, obtain elementary wine unstrained spirits, then acetic bacteria is added according to 0.1 ~ 0.3% of elementary wine unstrained spirits quality, acetic fermentation is carried out to elementary wine unstrained spirits, the fermentation initial stage, control temperature is at 32 ~ 36 DEG C, fermentation 2 ~ 3d, carry out first time and turn over unstrained spirits, fermentation enters mid-term, every day successively turns over unstrained spirits once, and sampling and measuring acidity, fermentation 5 ~ 6d, when being 3 ~ 4% to acidity and no longer rising, acetic fermentation terminates, obtain acetic fermentation thing,
Step 8: add salt by 2 ~ 3% of acetic fermentation amount in step 7 gained acetic fermentation thing, stir, compacting, plastic cloth on unstrained spirits cover, surrounding is real by salt envelope; Place 5 ~ 10d and carry out after-ripening, obtain the vinegar unstrained spirits after ageing;
Step 9: vinegar unstrained spirits good for step 8 ageing is moved into and is covered with in the vinegar spaying pool of filtering layer, add water cover and cross vinegar unstrained spirits 10 ~ 20cm, soak 12 ~ 20h and drench vinegar, first time is soaking 8 ~ 10h after drenching vinegar, drenches two vinegar, can be used as first time pouring vinegar water, after second time drenches vinegar, drench three vinegar after soaking 6-8h again, can be used as second time and drench vinegar water, so drench and reach requirement to head vinegar three times;
Step 10: the head vinegar that step 9 is obtained is blent, and makes acidity reach 4 ~ 6%, the vinegar blent is heated to 85 ~ 90 DEG C, maintains 3 ~ 8min, is then cooled to room temperature and namely obtains okra vinegar.
Embodiment 1
A preparation method for okra vinegar, this preparation method take okra as main raw material, and adds apple, hawthorn, ginger and matrimony vine as auxiliary material, forms, specifically comprise the following steps through zymamsis and acetic fermentation brew:
Step one: select without rotting, ripening degree is raw material at 7 one-tenth above okras, for subsequent use;
Step 2: starting material with water step one selected cleans up, drain, be cut into the section that 1 ~ 1.5cm is long, then making beating after the ratio mixing of 50 parts, 20 parts, 10 parts, 5 parts, 1 part, 250 parts is respectively according to the mass fraction of okra, apple, hawthorn, ginger, matrimony vine and water, obtain okra homogenate, for subsequent use;
Step 3: add polygalacturonase and carry out enzymolysis in the okra homogenate of step 2 gained, wherein the mass ratio of okra homogenate and polygalacturonase is 100:1, the vigor of polygalacturonase is 12000U/g, hydrolysis temperature is 40 DEG C, enzymolysis time is 2h, obtains okra enzymolysis solution, for subsequent use;
Step 4: add white sugar and citric acid and regulate sugar content and acidity in the okra enzymolysis solution of step 3 gained, make the sugar content of okra enzymolysis solution be 14%, acidity is pH4;
Step 5: adopt the flash pasteurization okra enzymolysis solution deployed to step 4 to carry out sterilizing, sterilising conditions is: temperature 130 DEG C, and time 10s, is cooled to room temperature after sterilizing;
Step 6: according to okra enzymolysis solution: yeast activated liquid is linked in the okra enzymolysis solution after step 5 sterilizing by the volume ratio of yeast activated liquid=25:1, stirs, under 30 DEG C of conditions, static fermentation 3d, when alcoholic strength reaches 6 ~ 8%, zymamsis terminates, obtained wine unstrained spirits; Described yeast activated liquid is mixed by 20g yeast powder and 100mL sterilized water, and temperature 30 DEG C activation 30min obtains;
Step 7: the wine unstrained spirits that step 6 is obtained puts into acetic fermentation pool, 25% of meat dishes to go with liquor unstrained spirits weight adds the mixture of wheat bran and rice husk, wherein the ratio of wheat bran and rice husk is 5:1, stir, obtain elementary wine unstrained spirits, then acetic bacteria is added according to 0.2% of elementary wine unstrained spirits quality, acetic fermentation is carried out to elementary wine unstrained spirits, the fermentation initial stage, control temperature is at 34 DEG C, fermentation 3d, carry out first time and turn over unstrained spirits, fermentation enters mid-term, every day successively turns over unstrained spirits once, and sampling and measuring acidity, fermentation 5d, when being 3 ~ 4% to acidity and no longer rising, acetic fermentation terminates, obtain acetic fermentation thing,
Step 8: add salt by 2% of acetic fermentation amount in step 7 gained acetic fermentation thing, stir, compacting, plastic cloth on unstrained spirits cover, surrounding is real by salt envelope; Place 8d and carry out after-ripening, obtain the vinegar unstrained spirits after ageing;
Step 9: vinegar unstrained spirits good for step 8 ageing is moved into and is covered with in the vinegar spaying pool of filtering layer, add water cover and cross vinegar unstrained spirits 15cm, soak 18h and drench vinegar, first time is soaking 9h after drenching vinegar, drenches two vinegar, can be used as first time pouring vinegar water, after second time drenches vinegar, drench three vinegar after soaking 7h again, can be used as second time and drench vinegar water, so drench and reach requirement to head vinegar three times;
Step 10: the head vinegar that step 9 is obtained is blent, and makes acidity reach 4 ~ 6%, the vinegar blent is heated to 85 DEG C, maintains 8min, is then cooled to room temperature and namely obtains okra vinegar.
Embodiment 2
A preparation method for okra vinegar, this preparation method take okra as main raw material, and adds apple, hawthorn, ginger and matrimony vine as auxiliary material, forms, specifically comprise the following steps through zymamsis and acetic fermentation brew:
Step one: select without rotting, ripening degree is raw material at 7 one-tenth above okras, for subsequent use;
Step 2: starting material with water step one selected cleans up, drain, be cut into the section that 1 ~ 1.5cm is long, then making beating after the ratio mixing of 55 parts, 15 parts, 12 parts, 4 parts, 1.5 parts, 200 parts is respectively according to the mass fraction of okra, apple, hawthorn, ginger, matrimony vine and water, obtain okra homogenate, for subsequent use;
Step 3: add polygalacturonase and carry out enzymolysis in the okra homogenate of step 2 gained, wherein the mass ratio of okra homogenate and polygalacturonase is 90:1, the vigor of polygalacturonase is 12000U/g, hydrolysis temperature is 48 DEG C, enzymolysis time is 1.5h, obtains okra enzymolysis solution, for subsequent use;
Step 4: add white sugar and citric acid and regulate sugar content and acidity in the okra enzymolysis solution of step 3 gained, make the sugar content of okra enzymolysis solution be 12%, acidity is pH4.5;
Step 5: adopt the flash pasteurization okra enzymolysis solution deployed to step 4 to carry out sterilizing, sterilising conditions is: temperature 120 DEG C, and time 15s, is cooled to room temperature after sterilizing;
Step 6: according to okra enzymolysis solution: yeast activated liquid is linked in the okra enzymolysis solution after step 5 sterilizing by the volume ratio of yeast activated liquid=20:1, stirs, under 32 DEG C of conditions, static fermentation 2d, when alcoholic strength reaches 6 ~ 8%, zymamsis terminates, obtained wine unstrained spirits; Described yeast activated liquid is mixed by 20g yeast powder and 100mL sterilized water, and temperature 30 DEG C activation 30min obtains;
Step 7: the wine unstrained spirits that step 6 is obtained puts into acetic fermentation pool, 20% of meat dishes to go with liquor unstrained spirits weight adds the mixture of wheat bran and rice husk, wherein the ratio of wheat bran and rice husk is 5:1, stir, obtain elementary wine unstrained spirits, then acetic bacteria is added according to 0.1% of elementary wine unstrained spirits quality, acetic fermentation is carried out to elementary wine unstrained spirits, the fermentation initial stage, control temperature is at 32 DEG C, fermentation 3d, carry out first time and turn over unstrained spirits, fermentation enters mid-term, every day successively turns over unstrained spirits once, and sampling and measuring acidity, fermentation 5d, when being 3 ~ 4% to acidity and no longer rising, acetic fermentation terminates, obtain acetic fermentation thing,
Step 8: add salt by 3% of acetic fermentation amount in step 7 gained acetic fermentation thing, stir, compacting, plastic cloth on unstrained spirits cover, surrounding is real by salt envelope; Place 10d and carry out after-ripening, obtain the vinegar unstrained spirits after ageing;
Step 9: vinegar unstrained spirits good for step 8 ageing is moved into and is covered with in the vinegar spaying pool of filtering layer, add water cover and cross vinegar unstrained spirits 10cm, soak 20h and drench vinegar, first time is soaking 8h after drenching vinegar, drenches two vinegar, can be used as first time pouring vinegar water, after second time drenches vinegar, drench three vinegar after soaking 8h again, can be used as second time and drench vinegar water, so drench and reach requirement to head vinegar three times;
Step 10: the head vinegar that step 9 is obtained is blent, and makes acidity reach 4 ~ 6%, the vinegar blent is heated to 90 DEG C, maintains 3min, is then cooled to room temperature and namely obtains okra vinegar.
Embodiment 3
A preparation method for okra vinegar, this preparation method take okra as main raw material, and adds apple, hawthorn, ginger and matrimony vine as auxiliary material, forms, specifically comprise the following steps through zymamsis and acetic fermentation brew:
Step one: select without rotting, ripening degree is raw material at 7 one-tenth above okras, for subsequent use;
Step 2: starting material with water step one selected cleans up, drain, be cut into the section that 1 ~ 1.5cm is long, then making beating after the ratio mixing of 45 parts, 25 parts, 8 parts, 6 parts, 0.5 part, 300 parts is respectively according to the mass fraction of okra, apple, hawthorn, ginger, matrimony vine and water, obtain okra homogenate, for subsequent use;
Step 3: add polygalacturonase and carry out enzymolysis in the okra homogenate of step 2 gained, wherein the mass ratio of okra homogenate and polygalacturonase is 110:1, the vigor of polygalacturonase is 12000U/g, hydrolysis temperature is 35 DEG C, enzymolysis time is 2.5h, obtains okra enzymolysis solution, for subsequent use;
Step 4: add white sugar and citric acid and regulate sugar content and acidity in the okra enzymolysis solution of step 3 gained, make the sugar content of okra enzymolysis solution be 16%, acidity is pH3.5;
Step 5: adopt the flash pasteurization okra enzymolysis solution deployed to step 4 to carry out sterilizing, sterilising conditions is: temperature 140 DEG C, and time 5s, is cooled to room temperature after sterilizing;
Step 6: according to okra enzymolysis solution: yeast activated liquid is linked in the okra enzymolysis solution after step 5 sterilizing by the volume ratio of yeast activated liquid=30:1, stirs, under 26 DEG C of conditions, static fermentation 4d, when alcoholic strength reaches 6 ~ 8%, zymamsis terminates, obtained wine unstrained spirits; Described yeast activated liquid is mixed by 20g yeast powder and 100mL sterilized water, and temperature 30 DEG C activation 30min obtains;
Step 7: the wine unstrained spirits that step 6 is obtained puts into acetic fermentation pool, 22% of meat dishes to go with liquor unstrained spirits weight adds the mixture of wheat bran and rice husk, wherein the ratio of wheat bran and rice husk is 5:1, stir, obtain elementary wine unstrained spirits, then acetic bacteria is added according to 0.3% of elementary wine unstrained spirits quality, acetic fermentation is carried out to elementary wine unstrained spirits, the fermentation initial stage, control temperature is at 36 DEG C, fermentation 2d, carry out first time and turn over unstrained spirits, fermentation enters mid-term, every day successively turns over unstrained spirits once, and sampling and measuring acidity, fermentation 6d, when being 3 ~ 4% to acidity and no longer rising, acetic fermentation terminates, obtain acetic fermentation thing,
Step 8: add salt by 2% of acetic fermentation amount in step 7 gained acetic fermentation thing, stir, compacting, plastic cloth on unstrained spirits cover, surrounding is real by salt envelope; Place 5d and carry out after-ripening, obtain the vinegar unstrained spirits after ageing;
Step 9: vinegar unstrained spirits good for step 8 ageing is moved into and is covered with in the vinegar spaying pool of filtering layer, add water cover and cross vinegar unstrained spirits 20cm, soak 12h and drench vinegar, first time is soaking 10h after drenching vinegar, drenches two vinegar, can be used as first time pouring vinegar water, after second time drenches vinegar, drench three vinegar after soaking 6h again, can be used as second time and drench vinegar water, so drench and reach requirement to head vinegar three times;
Step 10: the head vinegar that step 9 is obtained is blent, and makes acidity reach 4 ~ 6%, the vinegar blent is heated to 88 DEG C, maintains 5min, is then cooled to room temperature and namely obtains okra vinegar.
Claims (6)
1. a preparation method for okra vinegar, is characterized in that: this preparation method is main raw material with okra, and adds apple, hawthorn, ginger and matrimony vine as auxiliary material, forms, specifically comprise the following steps through zymamsis and acetic fermentation brew:
Step one: select without rotting, ripening degree is raw material at 7 one-tenth above okras, for subsequent use;
Step 2: starting material with water step one selected cleans up, drain, be cut into the section that 1 ~ 1.5cm is long, then making beating after the ratio mixing of 45 ~ 55 parts, 15 ~ 25 parts, 8 ~ 12 parts, 4 ~ 6 parts, 0.5 ~ 1.5 part, 200 ~ 300 parts is respectively according to the mass fraction of okra, apple, hawthorn, ginger, matrimony vine and water, obtain okra homogenate, for subsequent use;
Step 3: add polygalacturonase and carry out enzymolysis in the okra homogenate of step 2 gained, wherein the mass ratio of okra homogenate and polygalacturonase is 90:1 ~ 110:1, the vigor of polygalacturonase is 12000U/g, hydrolysis temperature is 35 ~ 48 DEG C, enzymolysis time is 1.5 ~ 2.5h, obtain okra enzymolysis solution, for subsequent use;
Step 4: add edible sugar and edible acid adjustment sugar content and acidity in the okra enzymolysis solution of step 3 gained, make the sugar content of okra enzymolysis solution be 12 ~ 16%, acidity is pH3.5 ~ 4.5;
Step 5: adopt the flash pasteurization okra enzymolysis solution deployed to step 4 to carry out sterilizing, sterilising conditions is: temperature 120 ~ 140 DEG C, and time 5 ~ 15s, is cooled to room temperature after sterilizing;
Step 6: according to okra enzymolysis solution: yeast activated liquid is linked in the okra enzymolysis solution after step 5 sterilizing by the volume ratio of yeast activated liquid=20:1 ~ 30:1, stir, under 26 ~ 32 DEG C of conditions, static fermentation 2 ~ 4d, when alcoholic strength reaches 6 ~ 8%, zymamsis terminates, obtained wine unstrained spirits;
Step 7: the wine unstrained spirits that step 6 is obtained puts into acetic fermentation pool, 20 ~ 25% of meat dishes to go with liquor unstrained spirits weight adds the mixture of wheat bran and rice husk, wherein the ratio of wheat bran and rice husk is 5:1, stir, obtain elementary wine unstrained spirits, then acetic bacteria is added according to 0.1 ~ 0.3% of elementary wine unstrained spirits quality, acetic fermentation is carried out to elementary wine unstrained spirits, the fermentation initial stage, control temperature is at 32 ~ 36 DEG C, fermentation 2 ~ 3d, carry out first time and turn over unstrained spirits, fermentation enters mid-term, every day successively turns over unstrained spirits once, and sampling and measuring acidity, fermentation 5 ~ 6d, when being 3 ~ 4% to acidity and no longer rising, acetic fermentation terminates, obtain acetic fermentation thing,
Step 8: add salt by 2 ~ 3% of acetic fermentation amount in step 7 gained acetic fermentation thing, stir, compacting, plastic cloth on unstrained spirits cover, surrounding is real by salt envelope; Place 5 ~ 10d and carry out after-ripening, obtain the vinegar unstrained spirits after ageing;
Step 9: vinegar unstrained spirits good for step 8 ageing is moved into and is covered with in the vinegar spaying pool of filtering layer, add water cover and cross vinegar unstrained spirits 10 ~ 20cm, soak 12 ~ 20h and drench vinegar, first time is soaking 8 ~ 10h after drenching vinegar, drenches two vinegar, can be used as first time pouring vinegar water, after second time drenches vinegar, drench three vinegar after soaking 6 ~ 8h again, can be used as second time and drench vinegar water, so drench and reach requirement to head vinegar three times;
Step 10: the head vinegar that step 9 is obtained is blent, and makes acidity reach 4 ~ 6%, the vinegar blent is heated to 85 ~ 90 DEG C, maintains 3 ~ 8min, is then cooled to room temperature and namely obtains okra vinegar.
2. the preparation method of okra vinegar as claimed in claim 1, is characterized in that: the mass fraction of okra in described step 2, apple, hawthorn, ginger, matrimony vine and water is respectively 50 parts, 20 parts, 10 parts, 5 parts, 1 part, 250 parts.
3. the preparation method of okra vinegar as claimed in claim 1, is characterized in that: in described step 3, the mass ratio of okra homogenate and polygalacturonase is 100:1.
4. the preparation method of okra vinegar as claimed in claim 1, is characterized in that: the edible sugar in described step 4 and edible acid are respectively white sugar and citric acid.
5. the preparation method of okra vinegar as claimed in claim 1, is characterized in that: in described step 6, yeast activated liquid is mixed by 20g yeast powder and 100mL sterilized water, and temperature 30 DEG C activation 30min obtains.
6. the preparation method of okra vinegar as claimed in claim 1, is characterized in that: in described step 6, the volume ratio of okra enzymolysis solution and yeast activated liquid is 25:1.
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| CN105567542A (en) * | 2016-02-03 | 2016-05-11 | 四川安益生物科技有限公司 | Fruit vinegar with liver protection effect and preparation method thereof |
| CN105779248A (en) * | 2016-03-21 | 2016-07-20 | 张俊辉 | Processing method of Melastoma dodecandrum Lour.and Fructus Crataegi healthy vinegar |
| CN108707531A (en) * | 2018-07-20 | 2018-10-26 | 三原县甘露池醋厂 | A kind of honey vinegar and preparation method thereof |
| CN110804527A (en) * | 2019-11-14 | 2020-02-18 | 中国热带农业科学院农产品加工研究所 | Pineapple fruit vinegar and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103484352A (en) * | 2013-09-17 | 2014-01-01 | 山西老陈壹号生物科技有限公司 | Method for producing vinegar fermented grains by adopting combined thin-solid technology |
| CN104087496A (en) * | 2014-07-25 | 2014-10-08 | 揭阳市润吉生物科技开发有限公司 | Hibiscus esculentus compound health vinegar and production method thereof |
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103484352A (en) * | 2013-09-17 | 2014-01-01 | 山西老陈壹号生物科技有限公司 | Method for producing vinegar fermented grains by adopting combined thin-solid technology |
| CN104087496A (en) * | 2014-07-25 | 2014-10-08 | 揭阳市润吉生物科技开发有限公司 | Hibiscus esculentus compound health vinegar and production method thereof |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105567542A (en) * | 2016-02-03 | 2016-05-11 | 四川安益生物科技有限公司 | Fruit vinegar with liver protection effect and preparation method thereof |
| CN105779248A (en) * | 2016-03-21 | 2016-07-20 | 张俊辉 | Processing method of Melastoma dodecandrum Lour.and Fructus Crataegi healthy vinegar |
| CN108707531A (en) * | 2018-07-20 | 2018-10-26 | 三原县甘露池醋厂 | A kind of honey vinegar and preparation method thereof |
| CN110804527A (en) * | 2019-11-14 | 2020-02-18 | 中国热带农业科学院农产品加工研究所 | Pineapple fruit vinegar and preparation method thereof |
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