CN105779250A - Inflated (CO2) fermented green plum vinegar drink and production process thereof - Google Patents
Inflated (CO2) fermented green plum vinegar drink and production process thereof Download PDFInfo
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Abstract
The invention discloses an inflated (CO2) fermented green plum vinegar drink and a production process thereof, and belongs to the technical field of food fermentation and brewing. By using a mixed fermentation process which takes brewer's yeast and acetic bacteria as production strains, the production process comprises the following steps: (1) directly soaking green plums in liquor so as to prepare green plum fumet; (2) fermenting the green plum fumet by using the mixed fermentation process, and filtering and sterilizing the green plum vinegar obtained after fermentation; and (3) introducing a gas (CO2), thereby obtaining the green plum vinegar drink. Due to adoption of the mixed fermentation process, the production process has the characteristics that the fermentation process is efficient and simple, the production efficiency is high and the like, the prepared inflated (CO2) fermented green plum vinegar drink is clear and transparent in texture, thick in fruit and vinegar fragrance, fresh in taste and moderate in sourness and sweetness, has the remarkable characteristics of green plum vinegar and coke, and can be directly drunk or used as a flavoring agent.
Description
Technical field
The invention belongs to food fermentation and technology and brewing technology, be specifically related to a kind of inflation (CO that Armeniaca mume Sieb. is raw material2) ferment green plum vinegar beverage and manufacturing technique method thereof.
Background technology
Fruits vinegar belongs to the one made vinegar, but the advantage developing into acetate type beverage is possessed because fruits vinegar has the fragrance of fruit, multiple organic acid that particularly fruit itself contains, vitamin group, Polyphenols antioxidant content, thus adding nutrition and health care effect of fruits vinegar.Particularly the organic acid of fruit itself has the aid digestion effect that helps digestion and the picked-up of vitamin group, polyphenols, all far better than common beverages, even drinks, and the especially natural type of fruits vinegar and safety.Therefore, market occurring in that, the polytype processing fruits such as apple vinegar, grape vinegar becomes all kinds of fruits vinegar in a large number.
Green plum vinegar is exactly one type, wherein Armeniaca mume Sieb. is win victory with acid than the sharpest edges of other fruit, containing multiple organic acid and the nutritional labelings such as vitamin C, polyphenol such as the minor official acid of Chinese holly, citric acids, big quantity research proves that Armeniaca mume Sieb. has and improves gastrointestinal function, substantially effect such as removing blood toxicity, slow down aging etc..At present, the research article of more existing green plum vinegar and patent, but green plum is concentrated mainly on for the research of green plum vinegar and directly squeezes the juice after fermentation, including solid fermentation and liquid two-step fermentation.The such as Study on Fermentation of the Greengage vinegar that Yang Ying, Xia Qile etc. deliver for 2010 at Chinese food journal；Li Weixin, what will has just waited the natural juice Greengage vinegar brewing technique research delivered in Food Science in 2007；And Dali Yunnong Hill Wine Co., Ltd.'s patent one fresh burry vinegar of 2005 and preparation technology (CN1605621) thereof, the high light patent of 2009: the preparation method (CN101397535) of preserved plum vinegar, the Zhejiang Academy of Agricultural Science patent of 2009: a kind of Greengage vinegar its preparation and application process (CN101597583), meter Xing Cai patent in 2013: green plum vinegar drink (CN102972832A).But after greengage juice is directly squeezed the juice, the bitter taste of Armeniaca mume Sieb., raw blue or green taste are all brought in green plum vinegar, and this causes that the mouthfeel of green plum vinegar is not good, it is difficult to enterprise produces commercialization.And solid fermentation cycle length, cost are high, liquid two-step fermentation first to complete the fermentation of fruit wine, then carries out the fermentation of acetic acid, complicated operation and quality control requirement is high.
Summary of the invention
The technical problem to be solved in the present invention is to utilize drinks directly to soak Armeniaca mume Sieb. fresh fruit as leaching agent, it is characterized in that directly using drinks to soak Armeniaca mume Sieb. fresh fruit leaches sour plum fumet, while effectively extracting the beneficiating ingredient of Armeniaca mume Sieb. fresh fruit, remove the bitter taste that Armeniaca mume Sieb. is bad, and simplify production procedure；
Another that the invention solves the problems that technical problem is that the mixed fungus fermentation utilizing yeast with acetic acid bacteria, has optimized acetic fermentation, has obtained the fermentation green plum vinegar that pure taste is mellow；
Another that the invention solves the problems that technical problem is that by being filled with CO2Gas and prepare into inflation (CO2) fermentation green plum vinegar beverage, with the CO being filled with2Improve clean mouthfeel and the fruital taste of fermentation green plum vinegar.
The present invention solves above-mentioned technical problem by the following technical solutions:
Inflation (the CO of the present invention2) fermentation green plum vinegar beverage is to utilize drinks derect seething Armeniaca mume Sieb. fresh fruit, using the leachate that obtains as natural juice, carries out mixed fungus fermentation after adding saccharide, after the finished product after fermentation filters, dilution is adjusted sugar and is filled with CO2, namely inflated (CO2) fermentation green plum vinegar beverage.
The described drinks for soaking includes rice wine, Chinese liquor, edible alcohol water solution and fruit wine, as sour plum fumet uses after adding white sugar after being diluted by its leachate.
Described mixed fungus fermentation technique is, first inoculation yeast strain completes part sugar after the fermentation of ethanol in sour plum fumet, has mixed sugar and ethanol to the fermentation of acetic acid without sterilization process direct inoculation acetic acid bacteria, has prepared into fermentation green plum vinegar.
Relative to prior art, the present invention has following Advantageous Effects:
1, owing to adopting the new technology replacement Armeniaca mume Sieb. that drinks extracts Armeniaca mume Sieb. leachate as leaching agent directly to squeeze the juice, not only the nutritional labelings such as multiple organic acid, vitamin C, polyphenol such as minor official for the Chinese holly in Armeniaca mume Sieb. fresh fruit acid, citric acid are fully extracted, and pectin, bitter taste material because of pulp adsorb, the reason such as the stop of complete fresh fruit peel, cause that the content that bitter taste material is leached in sour plum fumet significantly reduces than the greengage juice directly squeezed, use drinks also in the final product, introduce different local flavors.Additionally, the ethanol in drinks as the nutrient substance in subsequent fermentation step, can supply acetic acid bacteria and be used for fermenting.
2, Armeniaca mume Sieb. itself is with peracid low sugar, low nutrition composition for feature, and this is unfavorable for yeast that green plum vinegar ferments, the growth and breeding of acetic acid bacteria and fermentation.Owing to the present invention utilizes the Partial fermentation sugar of saccharomyces cerevisiae to ethanol, remixing acetic acid bacteria, to complete ethanol with glucose be that substrate mixed fermentation becomes acetic acid.The advantage of this mixed fungus fermentation is nutritional labeling after yeast portion ferments, and yeast starts self-dissolving and provides the later stage acetic acid bacteria nitrogenous source that fermentation needs, vitamins and other nutritious components, not only ensures being smoothed out of acetic fermentation, and the mouthfeel of fermented vinegar more alcohol is just mellow.Meanwhile, mixed fungus fermentation technology simplifies fermentation technology, improves fermentation efficiency, it is easier to industrialized production.
3. in green plum vinegar, it is filled with CO2, improve the clean mouthfeel of Armeniaca mume Sieb. fruital and green plum vinegar.
Detailed description of the invention
The present invention is described in further detail by following case study on implementation, but the present invention is not by the restriction of these contents.
The strain that case study on implementation is adopted is the saccharomyces cerevisiae GIM2.137 of Guangdong Culture Collection and 1.01 acetic acid bacterias are made in Shanghai, Microbiological Lab of South China Science & Engineering University carry out the domestication and improvement of microorganism fungus kind fermenting power, acidproof, ethanol-tolerant degree.
1. selecting materials: owing to the Armeniaca mume Sieb. fresh fruit results time limit is in 1 month, and Armeniaca mume Sieb. must select the fresh Armeniaca mume Sieb. that 8-9 is ripe, the pained raw blue or green taste of Maturity not then Armeniaca mume Sieb. is too heavy, and Armeniaca mume Sieb. is too ripe causes that pectin rolls up and unfavorable fermenting and producing.Need Armeniaca mume Sieb. conserving fresh to meet enterprise's production of annual 12 months.
2. lixiviate: the technology of the present invention comes preservation Armeniaca mume Sieb. and preparation fermentation sour plum fumet by drinks lixiviate sour plum fumet technology.First by adding white sugar syrup after drinks (alcoholic strength 25-30%vol) the room temperature lixiviate 30-360 day of clean Armeniaca mume Sieb. 2-4 times of volume of fresh fruit, preparing the sour plum fumet that bitter taste is low, pectin content is low, total acidity is at 6-12g/L.
2. mixed fungus fermentation: the technology of the present invention realizes the sour plum fumet conversion to green plum vinegar by mixed fungus fermentation technology.First saccharomyces cerevisiae and acetic acid bacteria being activated amplification respectively, saccharomyces cerevisiae presses 1 × 107Cfu/L is inoculated into the 60g/L malt extract medium (containing about 50g/L sour plum fumet) of sterilizing, and 24 DEG C of ventilation 0.5L/L.min expand 1-2 day；Acetic acid bacteria presses 2 × 107Cfu/L is inoculated into the culture medium of the yeast extract 10g/L of sterilizing, glucose 10g/L, and 30 DEG C of ventilation 0.5L/L.min expand 1-2 day.Then by 1 × 107-2×107Cfu/L inoculates saccharomyces cerevisiae in sour plum fumet, 20-28 DEG C of fermentation 1-2 day, then by inoculum concentration 1 × 108-2×108Cfu/L inoculates acetic acid bacteria, and 28-32 DEG C of fermentation 4-8 day, ventilation is 0.1-0.3L/L min.Total acidity terminates fermentation when being 15-25g/L.
3. filter inflation: obtain fermentation green plum vinegar after filtering clarification, then be diluted to fermentation green plum vinegar beverage (total acidity 4-8g/L, pol 40-80g/L), then fill CO2It is 1-4g/L to concentration, 65-75 DEG C of pasteurization 10-20min after fill, prepares into inflation fermentation green plum vinegar beverage.
Case study on implementation 1: inflation fermentation green plum vinegar beverage 1
(1) lixiviate of sour plum fumet and preparation: select the pistac Armeniaca mume Sieb. of 8 maturations, after cleaning, with rice wine (alcoholic strength 30%vol) the room temperature lixiviate 360 days of 2 times of volumes.The Armeniaca mume Sieb. leachate taking lixiviate dilutes 9 times, adds white sugar syrup to 100g/L, prepares into fermentation sour plum fumet.
(2) mixed fungus fermentation of green plum vinegar: first by saccharomycetic seed liquor by inoculum concentration 1 × 107Cfu/L is inoculated in fermentation sour plum fumet, and 20 DEG C ferment 2, inoculate acetic acid bacteria seed liquor, inoculum concentration 1 × 108Cfu/L, 28 DEG C ferment 8, and ventilation is 0.1L/L min total acidity terminates fermentation when being 15g/L.
(3) preparation of inflation fermentation green plum vinegar beverage: after green plum vinegar of fermenting filters clarification, is diluted to fermentation green plum vinegar beverage, its acidity 4g/L, pol 80g/L.Then cool to 2-4 DEG C, fill CO2It is 4g/L to concentration, 75 DEG C of pasteurization 10min after fill, prepare into inflation fermentation green plum vinegar beverage.
Case study on implementation 2: inflation fermentation green plum vinegar beverage 2
(1) lixiviate of sour plum fumet and preparation: select the yellow Armeniaca mume Sieb. of 9 maturations, after cleaning, with rice wine (alcoholic strength 25%vol) the room temperature lixiviate 30 days of 5 times of volumes.The Armeniaca mume Sieb. leachate taking lixiviate dilutes 3 times, adds white sugar to 150g/L, prepares into fermentation sour plum fumet.
(2) mixed fungus fermentation of green plum vinegar: first by saccharomycetic seed liquor by inoculum concentration 2 × 107Cfu/L is inoculated in fermentation sour plum fumet, and 28 DEG C ferment 1, inoculate acetic acid bacteria seed liquor, inoculum concentration 2 × 108Cfu/L, 32 DEG C of mixed fermentation 4 days, ventilation is 0.3L/L-.min, and total acidity terminates fermentation when being 25g/L.
(3) preparation of inflation fermentation green plum vinegar beverage: after green plum vinegar of fermenting filters clarification, is diluted to fermentation green plum vinegar beverage, its acidity 8g/L, pol 40g/L.Then cool to 0-4 DEG C, fill CO2It is 1g/L to concentration, 65 DEG C of pasteurization 20min after fill, prepare into inflation fermentation green plum vinegar beverage.
Case study on implementation 3: inflation fermentation green plum vinegar beverage 3
(1) lixiviate of sour plum fumet and preparation: select the yellow green Armeniaca mume Sieb. of 8.5 maturations, after cleaning, with rice wine (alcoholic strength 27%vol) the room temperature lixiviate 195 days of 3.5 times of volumes.The Armeniaca mume Sieb. leachate taking lixiviate dilutes 6 times, adds white sugar to 125g/L, prepares into fermentation sour plum fumet.
(2) mixed fungus fermentation of green plum vinegar: first by saccharomycetic seed liquor by inoculum concentration 1.5 × 107Cfu/L is inoculated in fermentation sour plum fumet, and 24 DEG C ferment 1.5, inoculate acetic acid bacteria seed liquor, inoculum concentration 1.5 × 108Cfu/L, 30 DEG C of mixed fermentation 6 days, ventilation is 0.2L/L min, and total acidity terminates fermentation when being 20g/L.
(3) preparation of inflation fermentation green plum vinegar beverage: after green plum vinegar of fermenting filters clarification, is diluted to fermentation green plum vinegar beverage, its acidity 6g/L, pol 60g/L.Then cool to 0-4 DEG C, fill CO2It is 2.5g/L to concentration, 70 DEG C of pasteurization 15min after fill, prepare into inflation fermentation green plum vinegar beverage.
Its concrete technology feature is as follows:
(1) preservation of green plum and sour plum fumet microwave leaching technology.The Armeniaca mume Sieb. diffusion juice that the present invention extracts is squeezed the juice quite with Armeniaca mume Sieb. in organic acid, fruital, but the bitterness squeezed the juice than Armeniaca mume Sieb. significantly reduces, and this is the basis that greengage juice deep processed product can get consumer reception.Relative to other technique, the step such as Armeniaca mume Sieb. fresh fruit need not be pulled an oar by the present invention, enucleation, simplify production procedure.Additionally, use drinks to carry out lixiviate, not only introduce special flavor taste, be also directly added into ethanol and be beneficial to follow-up acetic fermentation step, decreased fermentation time.
(2) the mixed fungus fermentation technology of green plum vinegar of fermenting: the present invention utilizes yeast to complete the conversion to ethanol of the part sugar, then complete ethanol together with acetic acid bacteria to acetic acid, remaining sugar to the conversion of acetic acid.Owing to the yeast autolysis of the middle and late stage that ferments releases the nutritional labeling released, it is possible to promote that acetic acid bacteria better completes acetic fermentation, jointly obtain taste and better ferment green plum vinegar.
(3) the inflation technology of fermentation green plum vinegar beverage: after fermentation green plum vinegar is cooled to 0-4 DEG C, be filled with the CO of 1-4g/L2, this dramatically increases clean mouthfeel, the smell of fruits is very sweet to highlight Armeniaca mume Sieb., and coordinates with acetic acid taste.Its soluble solid 60-90g/L, total acid 4-8g/L, sugar 40-80g/L.Product hygienic requirements: total number of bacteria≤100/mL, coliform, pathogenic bacterium do not detect.
Claims (7)
1. an inflation (CO2) fermentation green plum vinegar beverage, it is characterized in that utilizing drinks derect seething Armeniaca mume Sieb. fresh fruit, using the leachate that obtains as natural juice, after adding saccharide, carry out mixed fungus fermentation, after the finished product after fermentation filters, dilution is adjusted sugar and is filled with CO2, namely inflated (CO2) fermentation green plum vinegar beverage.
2. inflation (CO according to claim 12) fermentation green plum vinegar beverage, it is characterised in that: the described drinks for soaking includes rice wine, Chinese liquor, edible alcohol water solution and fruit wine, as sour plum fumet uses after adding white sugar after being diluted by its leachate.
3. inflate (CO according to claim 22) fermentation green plum vinegar beverage, it is characterized in that: described mixed fungus fermentation technique is, first inoculation yeast strain completes part sugar after the fermentation of ethanol in sour plum fumet, has mixed sugar and ethanol to the fermentation of acetic acid without sterilization process direct inoculation acetic acid bacteria, has prepared into fermentation green plum vinegar.
4. an inflation (CO2) fermentation green plum vinegar beverage manufacturing technique method, it is characterised in that: its manufacturing technique method comprises the steps:
(1) extraction of sour plum fumet and preparation: select fresh Armeniaca mume Sieb., after screening is cleaned, with drinks room temperature lixiviate 30-360 day, takes the dilution of Armeniaca mume Sieb. leachate, adds white sugar and prepare into fermentation sour plum fumet；
(2) mixed fungus fermentation of green plum vinegar: first inoculation yeast bacterium enters sour plum fumet and ferments, and inoculates acetic acid bacteria and carries out subsequent fermentation, passes into air therebetween, and total acidity terminates fermentation when reaching appointment scope, obtains fermentation green plum vinegar after filtering clarification；
(3) inflation (CO2) preparation of fermentation green plum vinegar beverage: dilute after green plum vinegar that gained is fermented heat sterilization, adjust sugar to be also filled with CO2, CO2Carry out pasteurization after the fill of standby pressure, prepare into inflation fermentation green plum vinegar beverage.
5. inflate (CO according to claim 42) manufacturing technique method of fermentation green plum vinegar beverage, it is characterised in that: described step (1) selects the pistac Armeniaca mume Sieb. of 8 maturations, after cleaning, with the rice wine that the alcoholic strength of 2 times of volumes is 30%vol lixiviate 180 days at the temperature of 18-25 DEG C.The Armeniaca mume Sieb. leachate taking lixiviate dilutes 9 times, adds white sugar syrup to 100g/L, prepares into fermentation sour plum fumet.
6. inflate (CO according to claim 42) manufacturing technique method of fermentation green plum vinegar beverage, it is characterised in that: in described step (2) first by saccharomycetic seed liquor by inoculum concentration 1 × 107Cfu/L is inoculated in fermentation sour plum fumet, and 20 DEG C ferment 2, inoculate acetic acid bacteria seed liquor, inoculum concentration 1 × 108Cfu/L, 28 DEG C ferment 8, and ventilation is 0.1L/L min, terminate fermentation when total acidity is 15g/L.
7. inflate (CO according to claim 42) fermentation green plum vinegar beverage manufacturing technique method, it is characterised in that: in described step (3), by obtained fermentation green plum vinegar filter clarification, then dilute, adjusts sugar one-tenth green plum vinegar beverage to total acidity 4-8g/L, pol 40-80g/L, then fill CO2It is 1-4g/L to concentration, 65-75 DEG C of pasteurization 10-20min after fill, prepares into inflation fermentation green plum vinegar beverage.
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| CN108936152A (en) * | 2018-06-07 | 2018-12-07 | 福建日富食品有限公司 | A kind of grape fruit vinegar carbonated beverage and its production method |
| CN109852515A (en) * | 2019-02-12 | 2019-06-07 | 西南科技大学 | A kind of preparation method of compound fruit and vegetable fermented wine |
| CN110432409A (en) * | 2019-06-18 | 2019-11-12 | 广东天地壹号食品研究院有限公司 | A kind of Gentiana triflora fruit vinegar beverage and preparation method thereof |
| CN110564665A (en) * | 2019-09-26 | 2019-12-13 | 长沙洁洁环保科技开发有限公司 | Microbial preparation for sewage treatment and preparation method and application thereof |
| CN111733044A (en) * | 2020-05-20 | 2020-10-02 | 陆河国泰青梅产业发展有限公司 | Production method of fermented green plum wine and product thereof |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108936152A (en) * | 2018-06-07 | 2018-12-07 | 福建日富食品有限公司 | A kind of grape fruit vinegar carbonated beverage and its production method |
| CN109852515A (en) * | 2019-02-12 | 2019-06-07 | 西南科技大学 | A kind of preparation method of compound fruit and vegetable fermented wine |
| CN110432409A (en) * | 2019-06-18 | 2019-11-12 | 广东天地壹号食品研究院有限公司 | A kind of Gentiana triflora fruit vinegar beverage and preparation method thereof |
| CN110564665A (en) * | 2019-09-26 | 2019-12-13 | 长沙洁洁环保科技开发有限公司 | Microbial preparation for sewage treatment and preparation method and application thereof |
| CN111733044A (en) * | 2020-05-20 | 2020-10-02 | 陆河国泰青梅产业发展有限公司 | Production method of fermented green plum wine and product thereof |
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