CN105533359A - Production technology of red jujube vinegar acid beverage - Google Patents
Production technology of red jujube vinegar acid beverage Download PDFInfo
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- CN105533359A CN105533359A CN201510911346.1A CN201510911346A CN105533359A CN 105533359 A CN105533359 A CN 105533359A CN 201510911346 A CN201510911346 A CN 201510911346A CN 105533359 A CN105533359 A CN 105533359A
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- red date
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- production technology
- jujube
- vinegar
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- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 title claims abstract description 41
- 229960000583 acetic acid Drugs 0.000 title claims abstract description 27
- 235000013361 beverage Nutrition 0.000 title claims abstract description 22
- 238000005516 engineering process Methods 0.000 title claims abstract description 21
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 19
- 235000021424 Jujube vinegar Nutrition 0.000 title abstract 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 42
- 238000000855 fermentation Methods 0.000 claims abstract description 31
- 241000894006 Bacteria Species 0.000 claims abstract description 26
- 230000004151 fermentation Effects 0.000 claims abstract description 24
- 239000004310 lactic acid Substances 0.000 claims abstract description 21
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 21
- 241001247821 Ziziphus Species 0.000 claims abstract description 14
- 238000005352 clarification Methods 0.000 claims abstract description 6
- 238000012216 screening Methods 0.000 claims abstract description 6
- 235000020418 red date juice Nutrition 0.000 claims description 43
- 239000000052 vinegar Substances 0.000 claims description 33
- 235000021419 vinegar Nutrition 0.000 claims description 33
- 239000002054 inoculum Substances 0.000 claims description 29
- 241000235342 Saccharomycetes Species 0.000 claims description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 17
- 238000010438 heat treatment Methods 0.000 claims description 12
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 10
- 244000104547 Ziziphus oenoplia Species 0.000 claims description 10
- 230000003203 everyday effect Effects 0.000 claims description 10
- 235000020095 red wine Nutrition 0.000 claims description 10
- 238000007789 sealing Methods 0.000 claims description 10
- 239000007787 solid Substances 0.000 claims description 9
- 230000001580 bacterial effect Effects 0.000 claims description 8
- 229930006000 Sucrose Natural products 0.000 claims description 7
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 7
- 230000001476 alcoholic effect Effects 0.000 claims description 7
- 239000005720 sucrose Substances 0.000 claims description 7
- 238000010009 beating Methods 0.000 claims description 6
- 238000004806 packaging method and process Methods 0.000 claims description 6
- 241000206572 Rhodophyta Species 0.000 claims description 5
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims description 5
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 239000004744 fabric Substances 0.000 claims description 5
- 235000019990 fruit wine Nutrition 0.000 claims description 5
- 239000007788 liquid Substances 0.000 claims description 5
- 229910001220 stainless steel Inorganic materials 0.000 claims description 5
- 239000010935 stainless steel Substances 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 238000000967 suction filtration Methods 0.000 claims description 5
- 239000006228 supernatant Substances 0.000 claims description 5
- 238000011081 inoculation Methods 0.000 claims description 4
- 238000000034 method Methods 0.000 abstract description 7
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 abstract description 6
- 230000000694 effects Effects 0.000 abstract description 2
- 238000001035 drying Methods 0.000 abstract 1
- 238000005360 mashing Methods 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 239000000047 product Substances 0.000 description 10
- 239000002253 acid Substances 0.000 description 7
- 210000004027 cell Anatomy 0.000 description 6
- 238000006243 chemical reaction Methods 0.000 description 5
- 235000013399 edible fruits Nutrition 0.000 description 4
- 239000012530 fluid Substances 0.000 description 4
- 210000001082 somatic cell Anatomy 0.000 description 4
- 235000014101 wine Nutrition 0.000 description 3
- 208000002720 Malnutrition Diseases 0.000 description 2
- 230000004913 activation Effects 0.000 description 2
- 238000009395 breeding Methods 0.000 description 2
- 230000001488 breeding effect Effects 0.000 description 2
- 238000001914 filtration Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000018343 nutrient deficiency Nutrition 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 238000004904 shortening Methods 0.000 description 2
- 239000002699 waste material Substances 0.000 description 2
- 235000007516 Chrysanthemum Nutrition 0.000 description 1
- 244000189548 Chrysanthemum x morifolium Species 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- 235000011201 Ginkgo Nutrition 0.000 description 1
- 244000194101 Ginkgo biloba Species 0.000 description 1
- 235000008100 Ginkgo biloba Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000003260 anti-sepsis Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 238000013459 approach Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 238000011835 investigation Methods 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 235000013616 tea Nutrition 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/72—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/80—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by adsorption
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a production technology of a red jujube vinegar acid beverage. The production technology comprises the following steps of (1) screening red jujubes; (2) drying the screened red jujubes; (3) mashing the dried red jujubes; (4) performing enzymolysis and centrifuging; (5) performing fermentation with alcohol; (6) performing clarification on red jujube vinegar; and (7) performing bottling and encasulating. Lactic acid bacteria and microzymes, which have the best activity, can be obtained, and bacteria species are adapted to fermentation environment in advance. The red jujube vinegar acid beverage produced by the method has the advantages of being good in mouth feel, high in nutrient value, large in market potential and broad in prospects.
Description
Technical field
The invention belongs to the production field of bearing, more particularly, the present invention relates to a kind of red date vinegar acid beverage production technology.
Background technology
Red date dried product is easily preserved, packs and is transported, and is the traditional outlet native article of China, enjoys high reputation already all over the world, after China joined WTO, the international marketing channel of red date is progressively opened, and red date is had a sudden rise in social status in the international market, considerably beyond the value of other dry and fresh fruits.China's red date processing industry is now still relatively backward, the consumption major part of jujube belongs to directly edible, roughing is more, the form of product concentrates on direct packaging and the processed goods such as candied date, jujube sauce of former jujube, and deep processed product process technology is little, the jujube process technology with market prospects comprises fresh jujube, date polysaccharide, preserved fruit series products, beverage series products as date juice beverage, fermented acetic acid beverage, health-care tea beverage, donkey-hide gelatin date tonic, and flavouring and alcohol product are as low chrysanthemum jujube wine, ginkgo date health drink etc.Along with the progressively raising of people's living standard, the demand of food is changed to auxotype and health from simply having adequate food and clothing, tradition, the simple function such as no longer meet the acid adjustment of vinegar, antisepsis and sterilization, improve a poor appetite, but more focus on the effects such as it is anti-aging, anti-cancer.Fruit vinegar has the health-care vinegar of excellent flavor as a kind of and doubly get consumer reception.Further investigation exploitation fruit vinegar product opens up new approach can not only to fruit deep processing, and can also promote the development of health-care vinegar industry, the life for people provides the vinegar product of high-quality, tool health care, meets growing demand.
Summary of the invention
Problem to be solved by this invention is to provide a kind of red date vinegar acid beverage production technology.
To achieve these goals, the technical scheme that the present invention takes is:
A kind of red date vinegar acid beverage production technology, comprises the steps:
(1) red date screening
The removal of extra dry red wine jujube is gone mouldy, grain of damaging by worms, and drains with after water cleaning;
(2) dry
Red date is put into baking oven, selects 90 DEG C to toast 60min, then 120 DEG C of baking 30min, last 135 DEG C of baking 15min;
(3) pull an oar
Running water extra dry red wine jujube through overbaking being added its 4 ~ 6 times of weight soaks, its flesh cell tissue is fully expanded, softening after, the running water adding dry jujube 2 ~ 4 times of weight again carries out heating and simmers 15 ~ 20min, to fructus corni break, pulp soft rotten, then to be pulled an oar;
(4) enzymolysis, centrifugal
35 DEG C ~ 50 DEG C time, add the pectase of amount of pulp 0.04% ~ 0.06%, during enzymolysis every 1h stir 1min, after enzymolysis by red date pulp at the centrifugal 5min of 4000r/min, collect supernatant namely obtain jujube juice;
(5) alcoholic fermentation
To bacterial classification be activated by the inoculum concentration access 100mL jujube juice of 3% ~ 5%, 8 layers of gauze sealing, 28 DEG C ~ 30 DEG C 6d that ferment in large-scale incubator;
(6) red date vinegar clarification
First by the stainless steel cloth of red date vinegar by 2mm, at 95 DEG C, heat 2min, after cooling, utilize large-scale vacuum and 3% diatomite to carry out suction filtration to red algae vinegar;
(7) bottle, encapsulate
Utilize automatic bottling machine to bottle to red date vinegar, with automatic-packaging, the red date vinegar installed is encapsulated again afterwards.
Preferably, described step (3) described making beating is front by red date heat treatment 2h at 60 ~ 70 DEG C.
Preferably, after described step (4), the soluble solid content in jujube juice is adjusted to 8%, 10%, 12%, 14%, 16%, 18% respectively.
Preferably, described step (5) adopts saccharomycete to mix co-fermentation with lactic acid bacteria, by saccharomycete and lactic acid bacteria respectively with 4: 1,3: 2,2.5: 2.5,2: 3, the ratio of 1:4 (v/v) mixes, access in 250mL jujube juice by total inoculum concentration 5% ~ 10%.
Preferably, described step adds sucrose in (5) in jujube juice, makes the sugar content of jujube juice be 7.1% ~ 7.9%.
Preferably, saccharomycete and lactic acid bacteria first activate by described step (5) before inoculation, first the actication of culture liquid of wine yeast and fruit wine yeast is pressed in the inoculum concentration access 250mL jujube juice of 3%, 8 layers of gauze sealing, 28 DEG C of fermentation 7d, front 2d timing every day shaken cultivation 2h, rotating speed 120r/min, 3rd ~ 5d timing every day shaken cultivation 3h, rotating speed 150r/min, 6th ~ 7d quiescent culture.
Beneficial effect: the invention discloses a kind of red date vinegar acid beverage production technology, by red date heat treatment 2h at 60 ~ 70 DEG C before described making beating, make the water tariff collection of red date 38%, be conducive to follow-up crushing and beating, soluble solid content in described jujube juice is adjusted to different ratios respectively, soluble solid can disturb the fermentation in later stage, different ratios is conducive to selecting most suitable fermentation condition, described saccharomycete mixes co-fermentation with lactic acid bacteria, saccharomycete is lived from lactic acid bacteria and mixes with different ratios respectively, and access in 250mL jujube juice by total inoculum concentration 8%, inoculum concentration increases, fermenting speed is accelerated, produce acid amount to increase.But the many consumption of nutriment when inoculum concentration is excessive in zymotic fluid is in the propagation of acetic acid bacteria cell, result makes somatic cells nutritional deficiency, somatic cells can comparatively presenility, there is aqtocytolysis phenomenon, acid amount is produced in impact on the contrary, therefore the inoculum concentration of 10% is more suitable, is conducive to the shortening of fermentation period and the generation of more acetic acid like this.Due to the red date fermentation wine that zymotic fluid during acetic fermentation is unjustified composition, nutriment is wherein certain, more acetic acid bacteria (inoculum concentration higher than 10%) growth and breeding and product conversion can not be met, so the advantage of high inoculum concentration cannot give full play to, during inoculum concentration height, produce acid amount to reduce on the contrary, describedly in jujube juice, add sucrose, the sugar content of jujube juice is made to be 7.5%, the height of pol can directly have influence on alcohol conversion ratio, the alcohol by volume mark produced during pol height is also relatively high, but it is on the one hand waste to raw material that pol crosses that high microorganism can not utilize completely, after alcoholic fermentation terminates on the other hand, residual sugar height is also unfavorable for the carrying out of filtering, described before inoculation first by saccharomycete and lactic acid bacteria activation, not only can obtain active best lactic acid bacteria and saccharomycete, and allow bacterial classification adapt to yeasting in advance, adopt the red date vinegar acid beverage that this kind of method is produced, there is the advantage that mouthfeel is of high nutritive value well, market potential is huge, have a extensive future.
Detailed description of the invention
embodiment 1:
A kind of red date vinegar acid beverage production technology, comprises the steps:
(1) red date screening
The removal of extra dry red wine jujube is gone mouldy, grain of damaging by worms, and drains with after water cleaning;
(2) dry
Red date is put into baking oven, selects 90 DEG C to toast 60min, then 120 DEG C of baking 30min, last 135 DEG C of baking 15min;
(3) pull an oar
By red date heat treatment 2h at 60 DEG C, the running water that extra dry red wine jujube through overbaking adds its 4 times of weight soaks, and after its flesh cell tissue is fully expanded, softening, then the running water adding dry jujube 2 times of weight carries out heating and simmers 15min, to fructus corni break, pulp soft rotten, then to be pulled an oar;
(4) enzymolysis, centrifugal
35 DEG C time, add the pectase of amount of pulp 0.04%, during enzymolysis every 1h stir 1min, after enzymolysis by red date pulp at the centrifugal 5min of 4000r/min, collect supernatant namely obtain jujube juice, the soluble solid content in jujube juice is adjusted to 8% respectively;
(5) alcoholic fermentation
First the actication of culture liquid of wine yeast and fruit wine yeast is pressed in the inoculum concentration access 250mL jujube juice of 3%, 8 layers of gauze sealing, 28 DEG C of fermentation 7d, front 2d timing every day shaken cultivation 2h, rotating speed 120r/min, 3d timing every day shaken cultivation 3h, rotating speed 150r/min, 6d quiescent culture, saccharomycete is adopted to mix co-fermentation with lactic acid bacteria, saccharomycete is mixed with the ratio of 4: 1 respectively with lactic acid bacteria, access in 250mL jujube juice by total inoculum concentration 5%, by bacterial classification by the inoculum concentration access 100mL jujube juice of 3%, sucrose is added in jujube juice, the sugar content of jujube juice is made to be 7.1%, 8 layers of gauze sealing, 28 DEG C of 6d that ferment in large-scale incubator,
(6) red date vinegar clarification
First by the stainless steel cloth of red date vinegar by 2mm, at 95 DEG C, heat 2min, after cooling, utilize large-scale vacuum and 3% diatomite to carry out suction filtration to red algae vinegar;
(7) bottle, encapsulate
Utilize automatic bottling machine to bottle to red date vinegar, with automatic-packaging, the red date vinegar installed is encapsulated again afterwards.
embodiment 2:
A kind of red date vinegar acid beverage production technology, comprises the steps:
(1) red date screening
The removal of extra dry red wine jujube is gone mouldy, grain of damaging by worms, and drains with after water cleaning;
(2) dry
Red date is put into baking oven, selects 90 DEG C to toast 60min, then 120 DEG C of baking 30min, last 135 DEG C of baking 15min;
(3) pull an oar
By red date heat treatment 2h at 65 DEG C, the running water that extra dry red wine jujube through overbaking adds its 5 times of weight soaks, and after its flesh cell tissue is fully expanded, softening, then the running water adding dry jujube 3 times of weight carries out heating and simmers 17.5min, to fructus corni break, pulp soft rotten, then to be pulled an oar;
(4) enzymolysis, centrifugal
42.5 DEG C time, add the pectase of amount of pulp 0.05%, during enzymolysis every 1h stir 1min, after enzymolysis by red date pulp at the centrifugal 5min of 4000r/min, collect supernatant namely obtain jujube juice, the soluble solid content in jujube juice is adjusted to 12% respectively;
(5) alcoholic fermentation
First the actication of culture liquid of wine yeast and fruit wine yeast is pressed in the inoculum concentration access 250mL jujube juice of 3%, 8 layers of gauze sealing, 28 DEG C of fermentation 7d, front 2d timing every day shaken cultivation 2h, rotating speed 120r/min, 4d timing every day shaken cultivation 3h, rotating speed 150r/min, 6.5d quiescent culture, saccharomycete is adopted to mix co-fermentation with lactic acid bacteria, saccharomycete is mixed with the ratio of 2.5: 2.5 (v/v) respectively with lactic acid bacteria, access in 250mL jujube juice by total inoculum concentration 7.5%, by bacterial classification by the inoculum concentration access 100mL jujube juice of 3% ~ 5%, sucrose is added in jujube juice, the sugar content of jujube juice is made to be 7.5%, 8 layers of gauze sealing, 29 DEG C of 6d that ferment in large-scale incubator,
(6) red date vinegar clarification
First by the stainless steel cloth of red date vinegar by 2mm, at 95 DEG C, heat 2min, after cooling, utilize large-scale vacuum and 3% diatomite to carry out suction filtration to red algae vinegar;
(7) bottle, encapsulate
Utilize automatic bottling machine to bottle to red date vinegar, with automatic-packaging, the red date vinegar installed is encapsulated again afterwards.
embodiment 3:
A kind of red date vinegar acid beverage production technology, comprises the steps:
(1) red date screening
The removal of extra dry red wine jujube is gone mouldy, grain of damaging by worms, and drains with after water cleaning;
(2) dry
Red date is put into baking oven, selects 90 DEG C to toast 60min, then 120 DEG C of baking 30min, last 135 DEG C of baking 15min;
(3) pull an oar
By red date heat treatment 2h at 70 DEG C, the running water that extra dry red wine jujube through overbaking adds its 6 times of weight soaks, and after its flesh cell tissue is fully expanded, softening, then the running water adding dry jujube 4 times of weight carries out heating and simmers 20min, to fructus corni break, pulp soft rotten, then to be pulled an oar;
(4) enzymolysis, centrifugal
50 DEG C time, add the pectase of amount of pulp 0.06%, during enzymolysis every 1h stir 1min, after enzymolysis by red date pulp at the centrifugal 5min of 4000r/min, collect supernatant namely obtain jujube juice, the soluble solid content in jujube juice is adjusted to 16% respectively;
(5) alcoholic fermentation
First the actication of culture liquid of wine yeast and fruit wine yeast is pressed in the inoculum concentration access 250mL jujube juice of 3%, 8 layers of gauze sealing, 28 DEG C of fermentation 7d, front 2d timing every day shaken cultivation 2h, rotating speed 120r/min, 5d timing every day shaken cultivation 3h, rotating speed 150r/min, 6th ~ 7d quiescent culture, saccharomycete is adopted to mix co-fermentation with lactic acid bacteria, saccharomycete is mixed with the ratio of 1:4 (v/v) respectively with lactic acid bacteria, access in 250mL jujube juice by total inoculum concentration 10%, by bacterial classification by the inoculum concentration access 100mL jujube juice of 5%, sucrose is added in jujube juice, the sugar content of jujube juice is made to be 7.9%, 8 layers of gauze sealing, 30 DEG C of 6d that ferment in large-scale incubator,
(6) red date vinegar clarification
First by the stainless steel cloth of red date vinegar by 2mm, at 95 DEG C, heat 2min, after cooling, utilize large-scale vacuum and 3% diatomite to carry out suction filtration to red algae vinegar;
(7) bottle, encapsulate
Utilize automatic bottling machine to bottle to red date vinegar, with automatic-packaging, the red date vinegar installed is encapsulated again afterwards.
After above PROCESS FOR TREATMENT, take out sample respectively, measurement result is as follows:
Can draw according to above table data, the advantage that the red date vinegar produced when embodiment 2 parameter is higher than the acidity of the red date vinegar that prior art is produced, bacterial population is few, amino acid content is high.
The invention discloses a kind of red date vinegar acid beverage production technology, by red date heat treatment 2h at 60 ~ 70 DEG C before described making beating, make the water tariff collection of red date 38%, be conducive to follow-up crushing and beating, soluble solid content in described jujube juice is adjusted to different ratios respectively, soluble solid can disturb the fermentation in later stage, different ratios is conducive to selecting most suitable fermentation condition, described saccharomycete mixes co-fermentation with lactic acid bacteria, saccharomycete is lived from lactic acid bacteria and mixes with different ratios respectively, and access in 250mL jujube juice by total inoculum concentration 8%, inoculum concentration increases, fermenting speed is accelerated, produce acid amount to increase.But the many consumption of nutriment when inoculum concentration is excessive in zymotic fluid is in the propagation of acetic acid bacteria cell, result makes somatic cells nutritional deficiency, somatic cells can comparatively presenility, there is aqtocytolysis phenomenon, acid amount is produced in impact on the contrary, therefore the inoculum concentration of 10% is more suitable, is conducive to the shortening of fermentation period and the generation of more acetic acid like this.Due to the red date fermentation wine that zymotic fluid during acetic fermentation is unjustified composition, nutriment is wherein certain, more acetic acid bacteria (inoculum concentration higher than 10%) growth and breeding and product conversion can not be met, so the advantage of high inoculum concentration cannot give full play to, during inoculum concentration height, produce acid amount to reduce on the contrary, describedly in jujube juice, add sucrose, the sugar content of jujube juice is made to be 7.5%, the height of pol can directly have influence on alcohol conversion ratio, the alcohol by volume mark produced during pol height is also relatively high, but it is on the one hand waste to raw material that pol crosses that high microorganism can not utilize completely, after alcoholic fermentation terminates on the other hand, residual sugar height is also unfavorable for the carrying out of filtering, described before inoculation first by saccharomycete and lactic acid bacteria activation, not only can obtain active best lactic acid bacteria and saccharomycete, and allow bacterial classification adapt to yeasting in advance, adopt the red date vinegar acid beverage that this kind of method is produced, there is the advantage that mouthfeel is of high nutritive value well, market potential is huge, have a extensive future.
The foregoing is only embodiments of the invention; not thereby the scope of the claims of the present invention is limited; every utilize description of the present invention to do equivalent structure or equivalent flow process conversion; or be directly or indirectly used in other relevant technical fields, be all in like manner included in scope of patent protection of the present invention.
Claims (6)
1. a red date vinegar acid beverage production technology, is characterized in that, comprise the steps:
(1) red date screening
The removal of extra dry red wine jujube is gone mouldy, grain of damaging by worms, and drains with after water cleaning;
(2) dry
Red date is put into baking oven, selects 90 DEG C to toast 60min, then 120 DEG C of baking 30min, last 135 DEG C of baking 15min;
(3) pull an oar
Running water extra dry red wine jujube through overbaking being added its 4 ~ 6 times of weight soaks, its flesh cell tissue is fully expanded, softening after, the running water adding dry jujube 2 ~ 4 times of weight again carries out heating and simmers 15 ~ 20min, to fructus corni break, pulp soft rotten, then to be pulled an oar;
(4) enzymolysis, centrifugal
35 DEG C ~ 50 DEG C time, add the pectase of amount of pulp 0.04% ~ 0.06%, during enzymolysis every 1h stir 1min, after enzymolysis by red date pulp at the centrifugal 5min of 4000r/min, collect supernatant namely obtain jujube juice;
(5) alcoholic fermentation
To bacterial classification be activated by the inoculum concentration access 100mL jujube juice of 3% ~ 5%, 8 layers of gauze sealing, 28 DEG C ~ 30 DEG C 6d that ferment in large-scale incubator;
(6) red date vinegar clarification
First by the stainless steel cloth of red date vinegar by 2mm, at 95 DEG C, heat 2min, after cooling, utilize large-scale vacuum and 3% diatomite to carry out suction filtration to red algae vinegar;
(7) bottle, encapsulate
Utilize automatic bottling machine to bottle to red date vinegar, with automatic-packaging, the red date vinegar installed is encapsulated again afterwards.
2. according to a kind of red date vinegar acid beverage production technology according to claim 1, it is characterized in that: by red date heat treatment 2h at 60 ~ 70 DEG C before described step (3) described making beating.
3., according to a kind of red date vinegar acid beverage production technology according to claim 1, it is characterized in that: the soluble solid content in jujube juice is adjusted to 8%, 10%, 12%, 14%, 16% after (4) by described step respectively.
4. according to a kind of red date vinegar acid beverage production technology according to claim 1, it is characterized in that: described step (5) adopts saccharomycete to mix co-fermentation with lactic acid bacteria, by saccharomycete and lactic acid bacteria respectively with 4: 1,3: 2,2.5: 2.5,2: 3, the ratio of 1:4 (v/v) mixes, access in 250mL jujube juice by total inoculum concentration 5% ~ 10%.
5., according to a kind of red date vinegar acid beverage production technology according to claim 1, it is characterized in that: described step adds sucrose in (5) in jujube juice, make the sugar content of jujube juice be 7.1% ~ 7.9%.
6. according to a kind of red date vinegar acid beverage production technology according to claim 1, it is characterized in that: saccharomycete and lactic acid bacteria first activate by described step (5) before inoculation, first the actication of culture liquid of wine yeast and fruit wine yeast is pressed in the inoculum concentration access 250mL jujube juice of 3%, 8 layers of gauze sealing, 28 DEG C of fermentation 7d, front 2d timing every day shaken cultivation 2h, rotating speed 120r/min, 3rd ~ 5d timing every day shaken cultivation 3h, rotating speed 150r/min, 6th ~ 7d quiescent culture.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106906115A (en) * | 2017-03-24 | 2017-06-30 | 山西天香果庄园有限公司 | A kind of preparation method of red date full juice fermented beverage |
| CN108641886A (en) * | 2018-05-22 | 2018-10-12 | 中玺（天津）枣业技术工程中心 | Jujube vinegar beverage and production method |
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2015
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106906115A (en) * | 2017-03-24 | 2017-06-30 | 山西天香果庄园有限公司 | A kind of preparation method of red date full juice fermented beverage |
| CN108641886A (en) * | 2018-05-22 | 2018-10-12 | 中玺（天津）枣业技术工程中心 | Jujube vinegar beverage and production method |
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Application publication date: 20160504 |