CN105176787A - Method for producing piteguo vinegar by means of piteguo pomace and puree - Google Patents
Method for producing piteguo vinegar by means of piteguo pomace and puree Download PDFInfo
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- CN105176787A CN105176787A CN201510631488.2A CN201510631488A CN105176787A CN 105176787 A CN105176787 A CN 105176787A CN 201510631488 A CN201510631488 A CN 201510631488A CN 105176787 A CN105176787 A CN 105176787A
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- piteguo
- vinegar
- pomace
- puree
- beer
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Abstract
The invention discloses a method for producing piteguo vinegar by means of piteguo pomace and puree. The method aims at solving the problem that the pomace and puree generated in the existing deep processing process of piteguo are not fully utilized. According to the method, mixtures of the piteguo pomace and puree are taken as the raw materials, and the piteguo vinegar is obtained through sugar degree regulating, nitrogen source regulating, alcohol fermenting, acetic fermenting, after-ripening, vinegar pouring, sterilizing and filling. According to the method, the piteguo vinegar is prepared by taking the mixtures of the pomace obtained after the piteguo is extracted in the piteguo beverage processing section and the puree settled in the juice clarifying section in beverage processing as the raw materials; the produced piteguo vinegar keeps the special nutrient ingredients of the piteguo, is rich in nutrient and special in flavor and has the fresh scent of the piteguo, the source utilization rate is improved, the additional value is increased, and the certain social benefits and economical benefits are achieved. The method is simple in technology and easy to operate, and standardized, normalized and industrialized production is conveniently achieved.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to the production method of the special fruit vinegar of a kind of beer.
Background technology
The special fruit of beer is the ancient seeds of growth in a kind of uniqueness of height above sea level 2000-2400 meters, is mainly distributed in and faces
The ground such as Xia Zhou Hezheng County, Linxia County.The special fruit of beer is warm in nature, and sweet and sour, containing rich in protein, multiple ammonia
The trace element of the multiple needed by human such as base acid, VITAMIN and calcium, potassium, iron, is moistening lung nourishing the stomach among the people, disappears
Rush down quench the thirst, the dietotherapy good merchantable brand of vessel softening.
The special fruit of beer in current producing region 90% is used as the special fruit beverage of processing beer, the waste pomace that annual generation is a large amount of and puree, they contain the nutritive substances such as rich in protein, mineral substance, carbohydrate, amino acid, VITAMIN, there is higher comprehensive utilization value, but enterprise is not enough, generally direct as feed to its utilization ratio at present
Or abandon, not only cause the great wasting of resources, and there is no its due marketable value and economy
Be worth.
Summary of the invention
The object of this invention is to provide a kind of method utilizing beer special fruit pomace and puree to produce the special fruit vinegar of beer, to solve the problem that the pomace that produces in existing beer special fruit deep-processing process and puree do not make full use of.
Technical solution of the present invention is as follows: a kind of method utilizing beer special fruit pomace and puree to produce the special fruit vinegar of beer, comprises the following steps:
(1) pol adjustment: add the filtrate after Semen Maydis powder saccharification in pomace and puree mixture, adjust its total sugar content;
(2) nitrogenous source adjustment: adjust its nitrogenous source by adding Secondary ammonium phosphate;
(3) zymamsis: adjusting in pol, the pomace of nitrogenous source and puree mixture, access yeast seed liquor, 28 DEG C of-32 DEG C of constant temperature culture;
(4) acetic fermentation: add the wheat bran that mass content is 20%-35% in the mash after zymamsis terminates, then sterilization, then access acetic bacteria seed liquor, in 30 DEG C of-34 DEG C of constant temperature culture;
(5) after-ripening and pouring vinegar;
(6) sterilizing, filling: both the special fruit vinegar of finished product beer.
Preferably, the amount of the Secondary ammonium phosphate added during the adjustment of described step (2) nitrogenous source is mass content 0.2%-1.0%.
Preferably, the amount of the yeast seed liquor accessed in described step (3) zymamsis is 5%-12%.
Preferably, the amount accessing acetic bacteria seed liquor in described step (4) acetic fermentation controls 4%-10%.
Preferably, in described step (5), when acidity no longer raises, add the salt termination fermentation that mass content is 1%, then carry out after-ripening, drench vinegar.
The special fruit vinegar of beer of the present invention is with the pomace after the special fruit squeezing of beer special fruit beverage processing workshop section's beer, and the puree mixture of juice clarification workshop section precipitation is that raw material obtains in beverage processing, the fruit vinegar produced maintains the distinctive nutritive ingredient of the special fruit of beer, containing mineral elements such as K, Ca, P, Mg; The amino acid aspartic acid, Threonine etc. of vitamins C, VITMAIN B1, B2, B6 and carotene and needed by human, nutritious, unique flavor, has the fragrant of the special fruit of beer itself, improves resource utilization, add added value, there is certain Social benefit and economic benefit.Present invention process is simple, easy handling, is convenient to realize stdn, standardization, factorial praluction.
Embodiment
Following embodiment can further illustrate the present invention, but does not limit the present invention in any way.
In following embodiment, yeast seed liquor, acetic bacteria seed liquor are that the existing method of existing bacterial classification is joined.The mass ratio of pomace and puree mixture is 5:1.
Embodiment 1
The special fruit vinegar production method of beer is as follows:
(1) pol adjustment: first carried out by Semen Maydis powder liquefying, saccharification, measures its pol, then surveys the pol of pomace and puree mixture, then in pomace and puree mixture, add the filtrate after Semen Maydis powder saccharification as required, adjust its total sugar content;
(2) nitrogenous source adjustment: add mass content be 0.2% Secondary ammonium phosphate adjust its nitrogenous source;
(3) zymamsis: adjusting in pol, the pomace of nitrogenous source and puree mixture, the yeast seed liquor of access 5%, 28 DEG C of constant temperature culture;
(4) acetic fermentation: adding mass content in the mash after zymamsis terminates is 20% wheat bran, then sterilization, then access the acetic bacteria seed liquor of 4%, in 30 DEG C of constant temperature culture (period constantly stirs);
(5) after-ripening and pouring vinegar; When acidity no longer raises, add the 1% salt termination fermentation that mass content is, then carry out after-ripening, drench vinegar;
(6) sterilizing, filling: to collect vinegar liquid and also filter, regulate acidity to be 3.5%, be heated to more than 80 DEG C sterilizings, filling, both the special fruit vinegar of finished product beer.
Embodiment 2
The special fruit vinegar production method of beer of the present invention is as follows:
(1) pol adjustment: first carried out by Semen Maydis powder liquefying, saccharification, measures its pol, then surveys the pol of pomace and puree mixture, then in pomace and puree mixture, add the filtrate after Semen Maydis powder saccharification as required, adjust its total sugar content;
(2) nitrogenous source adjustment: add mass content be 1.0% Secondary ammonium phosphate adjust its nitrogenous source;
(3) zymamsis: adjusting in pol, the pomace of nitrogenous source and puree mixture, the yeast of access 12%
Bacterium seed liquor, 29 DEG C of constant temperature culture;
(4) acetic fermentation: adding mass content in the mash after zymamsis terminates is 35% wheat bran, then sterilization, then access the acetic bacteria seed liquor of 10%, in 31 DEG C of constant temperature culture (period constantly stirs);
(5) after-ripening and pouring vinegar; When acidity no longer raises, adding mass content is that 1% salt stops fermentation, then carries out after-ripening, drenches vinegar;
(6) sterilizing, filling: to collect vinegar liquid and also filter, regulate acidity to be 5%, be heated to more than 80 DEG C sterilizings, filling, both the special fruit vinegar of finished product beer.
Embodiment 3
The special fruit vinegar production method of beer of the present invention is as follows:
(1) pol adjustment: first carried out by Semen Maydis powder liquefying, saccharification, measures its pol, then surveys the pol of pomace and puree mixture, then add the filtrate after Semen Maydis powder saccharification to pomace and puree mixture as required, adjust its total sugar content;
(2) nitrogenous source adjustment: add mass content be 0.4% Secondary ammonium phosphate adjust its nitrogenous source;
(3) zymamsis: adjusting in pol, the pomace of nitrogenous source and puree mixture, the yeast of access 7%
Seed liquor, 30 DEG C of constant temperature culture;
(4) acetic fermentation: add the wheat bran that mass content is 25% in the mash after zymamsis terminates, then sterilization, then access the acetic bacteria seed liquor of 6%, in 32 DEG C of constant temperature culture (period constantly stirs);
(5) after-ripening and pouring vinegar; When acidity no longer raises, adding mass content is that 1% salt stops fermentation, then carries out after-ripening, drenches vinegar;
(6) sterilizing, filling: to collect vinegar liquid and also filter, regulate acidity to be 4%, be heated to more than 80 DEG C sterilizings, filling, both the special fruit vinegar of finished product beer.
Embodiment 4
The special fruit vinegar production method of beer of the present invention is as follows:
(1) pol adjustment: first carried out by Semen Maydis powder liquefying, saccharification, measures its pol, then surveys the pol of pomace and puree mixture, then in pomace and puree mixture, add the filtrate after Semen Maydis powder saccharification as required, adjust its total sugar content;
(2) nitrogenous source adjustment: add mass content be 0.6% Secondary ammonium phosphate adjust its nitrogenous source;
(3) zymamsis: adjusting in pol, the pomace of nitrogenous source and puree mixture, the yeast of access 9%
Seed liquor, 31 DEG C of constant temperature culture;
(4) acetic fermentation: add the wheat bran that mass content is 30% in the mash after zymamsis terminates, then sterilization, then access the acetic bacteria seed liquor of 8%, in 33 DEG C of constant temperature culture (period constantly stirs);
(5) after-ripening and pouring vinegar; When acidity no longer raises, add the salt termination fermentation that mass content is 1%, then carry out after-ripening, drench vinegar;
(6) sterilizing, filling: to collect vinegar liquid and also filter, regulate acidity to be 4.5%, be heated to more than 80 DEG C sterilizings, filling, both the special fruit vinegar of finished product beer.
Embodiment 5
The special fruit vinegar production method of beer of the present invention is as follows:
(1) pol adjustment: first carried out by Semen Maydis powder liquefying, saccharification, measures its pol, then surveys the pol of pomace and puree mixture, then in pomace and puree mixture, add the filtrate after Semen Maydis powder saccharification as required, adjust its total sugar content;
(2) nitrogenous source adjustment: add mass content be 0.8% Secondary ammonium phosphate adjust its nitrogenous source;
(3) zymamsis: adjusting in pol, the pomace of nitrogenous source and puree mixture, the yeast of access 11%
Bacterium seed liquor, 32 DEG C of constant temperature culture;
(4) acetic fermentation: add the wheat bran that mass content is 30% in the mash after zymamsis terminates, then sterilization, then access the acetic bacteria seed liquor of 8%, in 34 DEG C of constant temperature culture (period constantly stirs);
(5) after-ripening and pouring vinegar; When acidity no longer raises, add the salt termination fermentation that mass content is 1%, then carry out after-ripening, drench vinegar;
(6) sterilizing, filling: to collect vinegar liquid and also filter, regulate acidity to be 4%, be heated to more than 80 DEG C sterilizings, filling, both the special fruit vinegar of finished product beer.
In above-described embodiment, zymamsis step fermentation period is 6 days substantially, and the fermentation time of acetic fermentation step is 1 week substantially.Best with embodiment 3 method products obtained therefrom.
Claims (5)
1. utilize beer special fruit pomace and puree to produce a method for the special fruit vinegar of beer, it is characterized in that it comprises the following steps:
(1) pol adjustment: add the filtrate after Semen Maydis powder saccharification in pomace and puree mixture, adjust its total sugar content;
(2) nitrogenous source adjustment: adjust its nitrogenous source by adding Secondary ammonium phosphate;
(3) zymamsis: adjusting in pol, the pomace of nitrogenous source and puree mixture, access yeast seed liquor, 28 DEG C of-32 DEG C of constant temperature culture;
(4) acetic fermentation: add the wheat bran that mass content is 20%-35% in the mash after zymamsis terminates, then sterilization, then access acetic bacteria seed liquor, in 30 DEG C of-34 DEG C of constant temperature culture;
(5) after-ripening and pouring vinegar;
(6) sterilizing, filling: both the special fruit vinegar of finished product beer.
2. method according to claim 1, is characterized in that: the amount of the Secondary ammonium phosphate added during the adjustment of described step (2) nitrogenous source is mass content 0.2%-1.0%.
3. method according to claim 1 and 2, is characterized in that: the amount of the yeast seed liquor accessed in described step (3) zymamsis is 5%-12%.
4. method according to claim 3, is characterized in that: the amount accessing acetic bacteria seed liquor in described step (4) acetic fermentation controls 4%-10%.
5. method according to claim 4, is characterized in that: in described step (5), when acidity no longer raises, and adds the salt termination fermentation that mass content is 1%, then carries out after-ripening, drenches vinegar.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510631488.2A CN105176787A (en) | 2015-09-29 | 2015-09-29 | Method for producing piteguo vinegar by means of piteguo pomace and puree |
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| CN201510631488.2A CN105176787A (en) | 2015-09-29 | 2015-09-29 | Method for producing piteguo vinegar by means of piteguo pomace and puree |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108707532A (en) * | 2018-07-20 | 2018-10-26 | 三原县甘露池醋厂 | A kind of apple vinegar and preparation method thereof |
| CN112210466A (en) * | 2020-10-11 | 2021-01-12 | 山西大学 | Method for producing cherry vinegar by utilizing cherry wine lees |
| CN112450346A (en) * | 2020-12-21 | 2021-03-09 | 甘肃和政八八啤特果集团有限公司 | Preparation method of sugar-free Piteguo fermented juice |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2000032945A (en) * | 1998-07-15 | 2000-02-02 | Shigeo Fujimoto | Processing of carrot |
| CN1837347A (en) * | 2005-03-25 | 2006-09-27 | 甘肃省科学院生物研究所 | Method for preparing vinegar by utilizing sewage and waste residue of starch and citrate |
| CN101455308A (en) * | 2007-12-13 | 2009-06-17 | 西安天健医药科学研究所 | Deep processing technique of Chinese goosebeery marc |
| CN101455431A (en) * | 2009-01-07 | 2009-06-17 | 华南理工大学 | Orange fruit vinegar beverage and production method thereo |
| CN102408977A (en) * | 2011-07-07 | 2012-04-11 | 甘肃五山池黄酒有限责任公司 | Piteguo fruit vinegar, fruit vinegar beverage and preparation methods thereof |
-
2015
- 2015-09-29 CN CN201510631488.2A patent/CN105176787A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2000032945A (en) * | 1998-07-15 | 2000-02-02 | Shigeo Fujimoto | Processing of carrot |
| CN1837347A (en) * | 2005-03-25 | 2006-09-27 | 甘肃省科学院生物研究所 | Method for preparing vinegar by utilizing sewage and waste residue of starch and citrate |
| CN101455308A (en) * | 2007-12-13 | 2009-06-17 | 西安天健医药科学研究所 | Deep processing technique of Chinese goosebeery marc |
| CN101455431A (en) * | 2009-01-07 | 2009-06-17 | 华南理工大学 | Orange fruit vinegar beverage and production method thereo |
| CN102408977A (en) * | 2011-07-07 | 2012-04-11 | 甘肃五山池黄酒有限责任公司 | Piteguo fruit vinegar, fruit vinegar beverage and preparation methods thereof |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108707532A (en) * | 2018-07-20 | 2018-10-26 | 三原县甘露池醋厂 | A kind of apple vinegar and preparation method thereof |
| CN112210466A (en) * | 2020-10-11 | 2021-01-12 | 山西大学 | Method for producing cherry vinegar by utilizing cherry wine lees |
| CN112450346A (en) * | 2020-12-21 | 2021-03-09 | 甘肃和政八八啤特果集团有限公司 | Preparation method of sugar-free Piteguo fermented juice |
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Application publication date: 20151223 |