CN105368690A - Jaboticaba fruit vinegar and preparation method thereof - Google Patents
Jaboticaba fruit vinegar and preparation method thereof Download PDFInfo
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- CN105368690A CN105368690A CN201510890299.7A CN201510890299A CN105368690A CN 105368690 A CN105368690 A CN 105368690A CN 201510890299 A CN201510890299 A CN 201510890299A CN 105368690 A CN105368690 A CN 105368690A
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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
- C12J1/02—Vinegar; Preparation or purification thereof from wine
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Abstract
The invention discloses jaboticaba fruit vinegar. The jaboticaba fruit vinegar comprises, by weight, 80-120 parts of jaboticaba, 10-25 parts of high fructose syrup, 5-10 parts of fructus lycii, 8-15 parts of red dates, 0.5-0.9 part of pectase, 0.4-0.8 part of cellulase, 0.3-0.8 part of acetic bacteria and 500-600 parts of distilled water. A preparation method includes raw material treatment, dilution, enzyme treatment, acetic fermentation, ageing and filtration sterilization. During preparation, anthocyanidin is protected from being destroyed, fruit vinegar color and luster are guaranteed, tannin is beneficial to precipitation of suspended substances in the jaboticaba fruit vinegar and pomace filtration is facilitated, so that the jaboticaba fruit vinegar is clear and transparent.
Description
Technical field
The invention belongs to food-processing and technical field of biological fermentation, be specifically related to a kind of Garbo fruit fruit vinegar and preparation method thereof.
Background technology
Fruit is the fruit in the virgin forest in Ba Fei area, a kind of plant trunk grown in Garbo, just as atropurpureus grape after this fruit maturation, the dense sweet acid of fruit juice, analyze after testing, containing polyphenoils and macronutrients such as very abundant anthocyanidin, VITAMIN, high nutrition, precious, rare, its pulp is transparent, soft and succulency, local flavor is special, fragrant, pulp is rich in moisture, vitamin C, high calcium, phosphorus, iron, fiber, carbohydrate, Vitamin B1 hcl, calorie, riboflavin, tryptophane, ash content, fat, the high nutrition of more than 15 kinds, protein etc.Fresh fruit, except can eating something rare, can also make jelly, preserved fruit, jam and local flavor splendid Garbo fruit wine, is often ediblely conducive to preventing cardiovascular disease, builds up resistance, especially young to the vigor of women, skin is beautiful remarkable promoter action
The technique of current Garbo fruit processing is few, and the technique of Garbo fruit deep processing is ripe not enough, and fruit vinegar is the Novel beverage integrating the functions such as nutrition, health care, dietotherapy, with Garbo fruit for the fruit vinegar product of main raw material rarely has report.
Summary of the invention
The object of this invention is to provide that a kind of technique is simple, security is high and the Garbo fruit with desirable mouth feel crosses vinegar, disclose a kind of Garbo really fruit vinegar and preparation method thereof.The technical scheme used for realizing the object of the invention is:
A kind of Garbo fruit vinegar, comprises following parts by weight raw material: Garbo fruit 80-120 part, high fructose syrup 10-25 part, matrimony vine 5-10 part, red date 8-15 part, polygalacturonase 0.5-0.9 part, cellulase 0.4-0.8 part, acetic bacteria 0.3-0.8 part and distilled water 500-600 part.
Above-described Garbo fruit 90-110 part, high fructose syrup 15-20 part, matrimony vine 6-8 part, red date 10-12 part, polygalacturonase 0.6-0.8 part, cellulase 0.5-0.7 part, acetic bacteria 0.5-0.7 part and distilled water 520-580 part.
Fruit Garbo, above-described Garbo fruit 85-105 part, high fructose syrup 13-22 part, matrimony vine 7-9 part, red date 10-14 part, polygalacturonase 0.7-0.9 part, cellulase 0.6-0.8 part, acetic bacteria 0.4-0.6 part and distilled water 550-590 part.
A preparation method for Garbo fruit fruit vinegar, comprise Feedstock treating, dilution, ferment treatment, acetic fermentation, ageing and filtration sterilization, concrete preparation process is as follows:
(1) Feedstock treating
Choose completely filled fruit, anosis worm, clean without the Garbo fruit clean water of decayed fruit, drain, remove stalk, with crusher, fruit smashed, the Garbo pulp of fruit juice, pericarp and fruit stone must be contained;
By matrimony vine, red date water is clear loses no time, and matrimony vine is broken, and red date is broken after removing seed, adds high fructose syrup and mixes, obtain homogenate;
(2) dilute: by Garbo pulp, homogenate and distilled water mixing, stir, obtain diluent;
(3) ferment treatment: join in diluent by polygalacturonase and cellulase, keeps 5-8 hour at 28-30 DEG C, carries out ferment treatment;
(4) acetic fermentation: be inoculated into by acetic bacteria in ferment treatment liquid, carry out acetic fermentation, leavening temperature controls at 25-30 DEG C, when acidity reaches 3-5%, stops fermentation, obtains acetic acid fermentation liquid;
(5) ageing: acetic acid fermentation liquid places 20-30 days under being placed in 25-28 DEG C of temperature, obtains Garbo fruit fruit vinegar stoste;
(6) filtration sterilization: Garbo fruit fruit vinegar stoste is filtered, collects filtration, then after natural subsidence 3-5 days, sterilization, i.e. finished product.
Outstanding substantive distinguishing features of the present invention and significant progress are:
Garbo of the present invention fruit is fruit juice, pericarp ferments together with fruit stone; anthocyanidin and the tanning matter of Garbo fruit are well kept in fruit vinegar; tanning matter can be combined by the anthocyanidin effectively in the fruit fruit vinegar of Garbo; in preparation process; protection anthocyanidin is not damaged, and ensures fruit vinegar color and luster, and tannin also contributes to suspended matter in the fruit fruit vinegar of Garbo and sinks; be convenient to pomace filter, make Garbo fruit fruit vinegar clarification bright.
Embodiment
Embodiment 1
(1) Feedstock treating
Choose completely filled fruit, anosis worm, clean without 80 parts of Garbo fruit clean water of decayed fruit, drain, remove stalk, with crusher, fruit smashed, the Garbo pulp of fruit juice, pericarp and fruit stone must be contained;
By 5 portions of matrimony vines, 8 parts of red date water is clear loses no time, and matrimony vine is broken, and red date is broken after removing seed, adds 10 parts of high fructose syrups and mixes, obtain homogenate;
(2) dilute: by Garbo pulp, homogenate and 500 parts of distilled water mixing, stir, obtain diluent;
(3) ferment treatment: join in diluent by 0.5 part of polygalacturonase and 0.4 part of cellulase, keeps 5 hours, carries out ferment treatment at 30 DEG C;
(4) acetic fermentation: 0.3 part of acetic bacteria is inoculated in ferment treatment liquid, carries out acetic fermentation, leavening temperature controls at 30 DEG C, when acidity reaches 5%, stops fermentation, obtains acetic acid fermentation liquid;
(5) ageing: acetic acid fermentation liquid is placed 20 days under being placed in 28 DEG C of temperature, obtains Garbo fruit fruit vinegar stoste;
(6) filtration sterilization: Garbo fruit fruit vinegar stoste is filtered, collect filtration, then natural subsidence is after 3 days, sterilization, i.e. finished product.
Embodiment 2
(1) Feedstock treating
Choose completely filled fruit, anosis worm, clean without 120 parts of Garbo fruit clean water of decayed fruit, drain, remove stalk, with crusher, fruit smashed, the Garbo pulp of fruit juice, pericarp and fruit stone must be contained;
By 10 portions of matrimony vines, 15 parts of red date water is clear loses no time, and matrimony vine is broken, and red date is broken after removing seed, adds 25 parts of high fructose syrups and mixes, obtain homogenate;
(2) dilute: by Garbo pulp, homogenate and 600 parts of distilled water mixing, stir, obtain diluent;
(3) ferment treatment: join in diluent by 0.9 part of polygalacturonase and 0.8 part of cellulase, keeps 8 hours, carries out ferment treatment at 28 DEG C;
(4) acetic fermentation: 0.8 part of acetic bacteria is inoculated in ferment treatment liquid, carries out acetic fermentation, leavening temperature controls at 25 DEG C, when acidity reaches 3%, stops fermentation, obtains acetic acid fermentation liquid;
(5) ageing: acetic acid fermentation liquid is placed 30 days under being placed in 25 DEG C of temperature, obtains Garbo fruit fruit vinegar stoste;
(6) filtration sterilization: Garbo fruit fruit vinegar stoste is filtered, collect filtration, then natural subsidence is after 5 days, sterilization, i.e. finished product.
Embodiment 3
(1) Feedstock treating
Choose completely filled fruit, anosis worm, clean without 90 parts of Garbo fruit clean water of decayed fruit, drain, remove stalk, with crusher, fruit smashed, the Garbo pulp of fruit juice, pericarp and fruit stone must be contained;
By 6 portions of matrimony vines, 10 parts of red date water is clear loses no time, and matrimony vine is broken, and red date is broken after removing seed, adds 15 parts of high fructose syrups and mixes, obtain homogenate;
(2) dilute: by Garbo pulp, homogenate and 520 parts of distilled water mixing, stir, obtain diluent;
(3) ferment treatment: join in diluent by 0.6 part of polygalacturonase and 0.5 part of cellulase, keeps 6 hours, carries out ferment treatment at 29 DEG C;
(4) acetic fermentation: 0.5 part of acetic bacteria is inoculated in ferment treatment liquid, carries out acetic fermentation, leavening temperature controls at 26 DEG C, when acidity reaches 4%, stops fermentation, obtains acetic acid fermentation liquid;
(5) ageing: acetic acid fermentation liquid is placed 25 days under being placed in 27 DEG C of temperature, obtains Garbo fruit fruit vinegar stoste;
(6) filtration sterilization: Garbo fruit fruit vinegar stoste is filtered, collect filtration, then natural subsidence is after 4 days, sterilization, i.e. finished product.
Embodiment 4
(1) Feedstock treating
Choose completely filled fruit, anosis worm, clean without 110 parts of Garbo fruit clean water of decayed fruit, drain, remove stalk, with crusher, fruit smashed, the Garbo pulp of fruit juice, pericarp and fruit stone must be contained;
By 8 portions of matrimony vines, 12 parts of red date water is clear loses no time, and matrimony vine is broken, and red date is broken after removing seed, adds 20 parts of high fructose syrups and mixes, obtain homogenate;
(2) dilute: by Garbo pulp, homogenate and 580 parts of distilled water mixing, stir, obtain diluent;
(3) ferment treatment: join in diluent by 0.8 part of polygalacturonase and 0.7 part of cellulase, keeps 7 hours, carries out ferment treatment at 29 DEG C;
(4) acetic fermentation: 0.7 part of acetic bacteria is inoculated in ferment treatment liquid, carries out acetic fermentation, leavening temperature controls at 28 DEG C, when acidity reaches 3%, stops fermentation, obtains acetic acid fermentation liquid;
(5) ageing: acetic acid fermentation liquid is placed 23 days under being placed in 26 DEG C of temperature, obtains Garbo fruit fruit vinegar stoste;
(6) filtration sterilization: Garbo fruit fruit vinegar stoste is filtered, collect filtration, then natural subsidence is after 3 days, sterilization, i.e. finished product.
Embodiment 5
(1) Feedstock treating
Choose completely filled fruit, anosis worm, clean without 85 parts of Garbo fruit clean water of decayed fruit, drain, remove stalk, with crusher, fruit smashed, the Garbo pulp of fruit juice, pericarp and fruit stone must be contained;
By 7 portions of matrimony vines, 10 parts of red date water is clear loses no time, and matrimony vine is broken, and red date is broken after removing seed, adds 13 parts of high fructose syrups and mixes, obtain homogenate;
(2) dilute: by Garbo pulp, homogenate and 550 parts of distilled water mixing, stir, obtain diluent;
(3) ferment treatment: join in diluent by 0.7 part of polygalacturonase and 0.6 part of cellulase, keeps 7 hours, carries out ferment treatment at 30 DEG C;
(4) acetic fermentation: 0.4 part of acetic bacteria is inoculated in ferment treatment liquid, carries out acetic fermentation, leavening temperature controls at 28 DEG C, when acidity reaches 4%, stops fermentation, obtains acetic acid fermentation liquid;
(5) ageing: acetic acid fermentation liquid is placed 28 days under being placed in 26 DEG C of temperature, obtains Garbo fruit fruit vinegar stoste;
(6) filtration sterilization: Garbo fruit fruit vinegar stoste is filtered, collect filtration, then natural subsidence is after 4 days, sterilization, i.e. finished product.
Embodiment 6
(1) Feedstock treating
Choose completely filled fruit, anosis worm, clean without 105 parts of Garbo fruit clean water of decayed fruit, drain, remove stalk, with crusher, fruit smashed, the Garbo pulp of fruit juice, pericarp and fruit stone must be contained;
By 9 portions of matrimony vines, 14 parts of red date water is clear loses no time, and matrimony vine is broken, and red date is broken after removing seed, adds 22 parts of high fructose syrups and mixes, obtain homogenate;
(2) dilute: by Garbo pulp, homogenate and 590 parts of distilled water mixing, stir, obtain diluent;
(3) ferment treatment: join in diluent by 0.9 part of polygalacturonase and 0.8 part of cellulase, keeps 6 hours, carries out ferment treatment at 28 DEG C;
(4) acetic fermentation: 0.6 part of acetic bacteria is inoculated in ferment treatment liquid, carries out acetic fermentation, leavening temperature controls at 27 DEG C, when acidity reaches 4%, stops fermentation, obtains acetic acid fermentation liquid;
(5) ageing: acetic acid fermentation liquid is placed 26 days under being placed in 27 DEG C of temperature, obtains Garbo fruit fruit vinegar stoste;
(6) filtration sterilization: Garbo fruit fruit vinegar stoste is filtered, collect filtration, then natural subsidence is after 4 days, sterilization, i.e. finished product.
Claims (4)
1. a Garbo fruit fruit vinegar, it is characterized in that, comprise following parts by weight raw material: Garbo fruit 80-120 part, high fructose syrup 10-25 part, matrimony vine 5-10 part, red date 8-15 part, polygalacturonase 0.5-0.9 part, cellulase 0.4-0.8 part, acetic bacteria 0.3-0.8 part and distilled water 500-600 part.
2. Garbo according to claim 1 fruit fruit vinegar, it is characterized in that, described Garbo fruit 90-110 part, high fructose syrup 15-20 part, matrimony vine 6-8 part, red date 10-12 part, polygalacturonase 0.6-0.8 part, cellulase 0.5-0.7 part, acetic bacteria 0.5-0.7 part and distilled water 520-580 part.
3. Garbo according to claim 1 fruit fruit vinegar, it is characterized in that, described fruit Garbo, Garbo fruit 85-105 part, high fructose syrup 13-22 part, matrimony vine 7-9 part, red date 10-14 part, polygalacturonase 0.7-0.9 part, cellulase 0.6-0.8 part, acetic bacteria 0.4-0.6 part and distilled water 550-590 part.
4. according to claim 1 Garbo fruit fruit vinegar preparation method, it is characterized in that, comprise Feedstock treating, dilution, ferment treatment, acetic fermentation, ageing and filtration sterilization, concrete preparation process is as follows:
(1) Feedstock treating
Choose completely filled fruit, anosis worm, clean without the Garbo fruit clean water of decayed fruit, drain, remove stalk, with crusher, fruit smashed, the Garbo pulp of fruit juice, pericarp and fruit stone must be contained;
By matrimony vine, red date water is clear loses no time, and matrimony vine is broken, and red date is broken after removing seed, adds high fructose syrup and mixes, obtain homogenate;
(2) dilute: by Garbo pulp, homogenate and distilled water mixing, stir, obtain diluent;
(3) ferment treatment: join in diluent by polygalacturonase and cellulase, keeps 5-8 hour at 28-30 DEG C, carries out ferment treatment;
(4) acetic fermentation: be inoculated into by acetic bacteria in ferment treatment liquid, carry out acetic fermentation, leavening temperature controls at 25-30 DEG C, when acidity reaches 3-5%, stops fermentation, obtains acetic acid fermentation liquid;
(5) ageing: acetic acid fermentation liquid places 20-30 days under being placed in 25-28 DEG C of temperature, obtains Garbo fruit fruit vinegar stoste;
(6) filtration sterilization: Garbo fruit fruit vinegar stoste is filtered, collects filtration, then after natural subsidence 3-5 days, sterilization, i.e. finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201510890299.7A CN105368690A (en) | 2015-12-08 | 2015-12-08 | Jaboticaba fruit vinegar and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510890299.7A CN105368690A (en) | 2015-12-08 | 2015-12-08 | Jaboticaba fruit vinegar and preparation method thereof |
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| CN105368690A true CN105368690A (en) | 2016-03-02 |
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| CN201510890299.7A Pending CN105368690A (en) | 2015-12-08 | 2015-12-08 | Jaboticaba fruit vinegar and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105886321A (en) * | 2016-06-11 | 2016-08-24 | 彭超昀莉 | Method for brewing pyrus calleryana fruit vinegar |
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|---|---|---|---|---|
| CN102604809A (en) * | 2012-03-29 | 2012-07-25 | 常熟市珍门麦芽糖厂 | Preparation method for blueberry-Chinese chestnut vinegar |
| CN102604810A (en) * | 2012-03-29 | 2012-07-25 | 苏州圣隆营养食品有限公司 | Preparation method of health dragon fruit vinegar |
| CN103911270A (en) * | 2014-03-31 | 2014-07-09 | 李嘉 | Fruit vinegar capable of preventing carsickness and preparation method of fruit vinegar |
| CN104000260A (en) * | 2014-06-23 | 2014-08-27 | 陈智辉 | Method for preparing sea-buckthorn jaboticaba fruit vinegar carbonated beverage |
| CN104087499A (en) * | 2014-07-25 | 2014-10-08 | 陈铭 | Method for preparing myrciaria cauliflora vinegar |
| CN104611184A (en) * | 2015-02-28 | 2015-05-13 | 崔子扬 | Nutritional jaboticaba fruit vinegar and preparation method thereof |
-
2015
- 2015-12-08 CN CN201510890299.7A patent/CN105368690A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102604809A (en) * | 2012-03-29 | 2012-07-25 | 常熟市珍门麦芽糖厂 | Preparation method for blueberry-Chinese chestnut vinegar |
| CN102604810A (en) * | 2012-03-29 | 2012-07-25 | 苏州圣隆营养食品有限公司 | Preparation method of health dragon fruit vinegar |
| CN103911270A (en) * | 2014-03-31 | 2014-07-09 | 李嘉 | Fruit vinegar capable of preventing carsickness and preparation method of fruit vinegar |
| CN104000260A (en) * | 2014-06-23 | 2014-08-27 | 陈智辉 | Method for preparing sea-buckthorn jaboticaba fruit vinegar carbonated beverage |
| CN104087499A (en) * | 2014-07-25 | 2014-10-08 | 陈铭 | Method for preparing myrciaria cauliflora vinegar |
| CN104611184A (en) * | 2015-02-28 | 2015-05-13 | 崔子扬 | Nutritional jaboticaba fruit vinegar and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105886321A (en) * | 2016-06-11 | 2016-08-24 | 彭超昀莉 | Method for brewing pyrus calleryana fruit vinegar |
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Application publication date: 20160302 |