CN105779250B - CO 2-filled fermented green plum vinegar beverage and production process thereof - Google Patents
CO 2-filled fermented green plum vinegar beverage and production process thereof Download PDFInfo
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- CN105779250B CN105779250B CN201610198990.3A CN201610198990A CN105779250B CN 105779250 B CN105779250 B CN 105779250B CN 201610198990 A CN201610198990 A CN 201610198990A CN 105779250 B CN105779250 B CN 105779250B
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Abstract
The invention discloses a method for filling CO2A fermented green plum vinegar beverage and a production process method thereof belong to the technical field of food fermentation and brewing. The green plum vinegar beverage is prepared by a mixed fermentation process using saccharomyces cerevisiae and acetic acid bacteria as production strains, and comprises the steps of (1) directly soaking green plums by using wine to prepare green plum raw juice; (2) fermenting the green plum juice by using a mixed fermentation process, and filtering and sterilizing the obtained fermented green plum vinegar; (3) CO charging2The green plum vinegar beverage is prepared by the steps of preparation and the like. The invention adopts a mixed bacteria fermentation process, has the characteristics of high efficiency, simplicity, high production efficiency and the like of the fermentation process, and the prepared CO-filled product2The fermented green plum vinegar beverage is clear and transparent in texture, rich in fruit flavor and vinegar flavor, fresh and cool in mouth, and suitable in sour and sweet, has the obvious characteristics of green plum vinegar and cola, and can be directly drunk or used as a flavoring agent.
Description
Technical Field
The invention belongs to the technical field of food fermentation and brewing, and particularly relates to a CO-filled green plum beverage taking green plums as raw materials2Fermented green plum vinegar beverage and its production process.
Background
The fruit vinegar belongs to one kind of brewed vinegar, but has the advantages of being developed into acetic acid beverages due to the fruit vinegar fragrance, and particularly has multiple organic acids, vitamin groups and polyphenol antioxidant components contained in the fruits, so that the nutrition and health care effects of the fruit vinegar are improved. Especially, the organic acid of the fruit has the effects of helping digestion and aiding digestion, and the intake of vitamin groups and polyphenol substances is far better than the natural type and the safety of common beverages, even functional beverages, especially fruit vinegar. Therefore, a large amount of fruits such as apple vinegar, grape vinegar and the like are processed into various fruit vinegars in the market.
The green plum vinegar is one of the green plum vinegar, wherein the green plum has the greatest advantage over other fruits in that the green plum vinegar is superior to the other fruits in that the green plum vinegar is superior in acid, contains various organic acids such as citric acid, citric acid and the like, and nutritional ingredients such as vitamin C, polyphenol and the like, and a large number of studies prove that the green plum vinegar has obvious effects of improving gastrointestinal functions, removing blood toxins, delaying senescence and the like. At present, some green plum vinegar research articles and patents exist, but the research on the green plum vinegar mainly focuses on direct juicing and fermentation of green plum fruits, including solid fermentation and liquid two-step fermentation. For example, the fermentation process research of green plum fruit vinegar published in the Chinese food bulletin in 2010, such as poppy, xiaolele and the like; plum vitamin, a technical study on brewing of the original-juice green plum fruit vinegar published in food science in 2007, in which, Shigella and the like; and 2005 patent of Dalizhou cloud and Feng wine industry Limited liability company, namely fresh plum fruit vinegar and a preparation process thereof (CN1605621), 2009 patent of high light: preparation method of plum vinegar (CN 10139535), 2009 from zhejiang academy of agricultural sciences: a green plum fruit vinegar and a preparation method and an application method thereof (CN101597583), the patent of 2013 of Mixinui: green plum vinegar juice beverage (CN 102972832A). However, after the green plum juice is directly squeezed, the bitter and astringent taste and the raw green taste of the green plum are brought into the green plum vinegar, so that the green plum vinegar has poor taste and is difficult to be produced and commercialized by enterprises. The solid state fermentation period is long, the cost is high, the fermentation of the fruit wine is completed firstly by the liquid state two-step method fermentation, then the fermentation of the acetic acid is performed, the operation is complex, and the quality control requirement is high.
Disclosure of Invention
The invention aims to solve the technical problem that the fresh green plum fruits are directly soaked by utilizing wine as a leaching agent, and the method is characterized in that the fresh green plum fruits are directly soaked by utilizing the wine to leach the green plum raw juice, so that the undesirable bitter taste of the green plum fruits is removed while the beneficial components of the fresh green plum fruits are effectively extracted, and the production flow is simplified;
the invention aims to solve another technical problem that the mixed fermentation of yeast and acetic acid bacteria is utilized to optimize and complete the acetic acid fermentation, so as to obtain the fermented green plum vinegar with pure and mellow taste;
yet another technical problem to be solved by the present invention is by CO charging2Gas to produce CO-charged2Fermented green plum vinegar beverage with CO as filler2To improve the refreshing taste and fruit flavor of the fermented green plum vinegar.
The invention adopts the following technical scheme to solve the technical problems:
CO charging of the invention2The fermented green plum vinegar beverage is prepared by directly extracting fresh green plum with wine, adding saccharide into the obtained extract as raw juice, fermenting with mixed bacteria, filtering the fermented product, diluting, adjusting sugar, and introducing CO2To obtain CO filling2Fermented green plum vinegar beverage.
The wine for soaking comprises rice wine, Chinese liquor, edible alcohol water solution and fruit wine, and the leachate is diluted and added with white sugar to be used as green plum raw juice.
The mixed fermentation process comprises the steps of inoculating yeast strains into the green plum raw juice to complete fermentation of partial sugar to alcohol, directly inoculating acetic acid bacteria without a sterilization process to complete fermentation of sugar and alcohol to acetic acid, and preparing the fermented green plum vinegar. Compared with the prior art, the invention has the following beneficial technical effects:
1. the new process of extracting the green plum leaching solution by adopting wine as a leaching agent replaces direct green plum juice squeezing, so that various organic acids such as citric acid, citric acid and the like, vitamin C, polyphenol and other nutritional ingredients in fresh green plum fruits are fully extracted, pectin and bitter substances are absorbed by pulp fibers and blocked by complete fresh fruit peel, the content of the bitter substances leached into the green plum juice is obviously reduced compared with the green plum juice directly squeezed, and different flavors are introduced into final products by using wine. In addition, alcohol in the alcoholic beverage can be used as nutrient in the subsequent fermentation step, and supplied to acetic acid bacteria for fermentation.
2. The green plum is characterized by high acid, low sugar and low nutrient content, which is not beneficial to the growth, reproduction and fermentation of yeast and acetic acid bacteria for green plum vinegar fermentation. The invention utilizes part of the saccharomyces cerevisiae to ferment sugar into alcohol, and then mixes acetic acid bacteria to complete the mixed fermentation of the alcohol and the glucose as substrates into the acetic acid. The mixed fermentation has the advantages that after the yeast is partially fermented, the yeast starts autolysis to provide nutrient components such as nitrogen sources and vitamins required by later-stage acetic acid bacteria fermentation, so that the smooth proceeding of the acetic acid fermentation is ensured, and the taste of the fermented vinegar is more mellow and mellow. Meanwhile, the mixed fermentation technology simplifies the fermentation process, improves the fermentation efficiency and is easier for industrial production.
3. Charging CO into mume fructus vinegar2The green plum fragrance and the fresh taste of the green plum vinegar are improved.
Detailed Description
The present invention will be further specifically described with reference to the following examples, but the present invention is not limited to these examples.
The strains adopted by the embodiment are Saccharomyces cerevisiae GIM2.137 of Guangdong culture Collection and acetic acid bacteria of Shanghai brewing 1.01, and the culture is acclimatized and improved in fermentation capacity, acid resistance and alcohol resistance of the microorganism strains by a microorganism laboratory of China southern China university of science and technology.
1. Selecting materials: the harvest time of fresh green plums is within 1 month, and the fresh green plums with the maturity of 8-9 must be selected for the green plums, so that the bitter green taste of the green plums is too heavy when the maturity is not enough, and the pectin is increased greatly to avoid fermentation production due to too mature green plums. Fresh green plum fruit preservation is required to meet the 12-month production per year of enterprises.
2. Leaching: the technology of the invention preserves green plums and prepares green plum normal juice for fermentation by wine extraction green plum normal juice technology. Firstly, leaching the cleaned fresh green plum fruits by using 2-4 times of liquor (the alcoholic strength is 25-30% vol) at normal temperature for 30-360 days, and then adding white syrup to prepare green plum raw juice with low bitterness and astringency and low pectin content, wherein the total acidity is 6-12 g/L.
3. Mixed fermentation: the technology realizes the conversion of the green plum raw juice to the green plum vinegar by a mixed fermentation technology. Respectively activating and amplifying Saccharomyces cerevisiae and acetic acid bacteria, inoculating Saccharomyces cerevisiae at a concentration of 1 × 107cfu/L to sterilized 60g/L malt wort culture medium (containing about 50g/L green plum juice), and introducing air at 24 deg.C for 0.5L/L.min for amplification for 1-2 days; acetic acid bacteria are inoculated into sterilized yeast extract 10g/L and glucose 10g/L culture medium at 2 × 107cfu/L, and amplified at 30 deg.C under aeration for 0.5L/L.min for 1-2 days. Then inoculating Saccharomyces cerevisiae into the green plum juice at 1 × 107-2 × 107cfu/L, fermenting at 20-28 deg.C for 1-2 days, inoculating acetic acid bacteria at 1 × 108-2 × 108cfu/L, fermenting at 28-32 deg.C for 4-8 days, and ventilating at 0.1-0.3L/L.min. Ending the fermentation when the total acidity is 15-25 g/L.
4. Filtering and inflating: filtering to clarify to obtain fermented mume fructus vinegar, diluting into fermented mume fructus vinegar beverage (total acidity of 4-8g/L and sugar degree of 40-80g/L), and adding CO2The concentration is 1-4g/L, and the aerated fermented green plum vinegar beverage is prepared by filling and pasteurizing at 65-75 ℃ for 10-20 min.
Example 1: aerated fermented green plum vinegar beverage 1
(1) Leaching and preparing green plum juice: selecting 8 mature light yellow green plums, cleaning, and leaching with 2 times volume of rice wine (with alcohol content of 30% vol) at room temperature for 360 days. Diluting the leached green plum leaching solution by 9 times, adding white syrup to 100g/L, and preparing into fermented green plum raw juice.
(2) Mixed fermentation of green plum vinegar: inoculating yeast seed solution with an inoculum size of 1 × 107cfu/L into fermented mume fructus raw juice, fermenting at 20 deg.C for 2 days, inoculating acetic acid bacteria seed solution with an inoculum size of 1 × 108cfu/L, fermenting at 28 deg.C for 8 days, and stopping fermentation when the total acidity is 15g/L and the air flow is 0.1L/L.min.
(3) Preparing the aerated fermented green plum vinegar beverage: filtering and clarifying the fermented green plum vinegar, and diluting to obtain fermented green plum vinegar beverage with acidity of 4g/L and sugar degree of 80 g/L. Then cooling to 2-4 deg.C, charging CO2The concentration is 4g/L, and the aerated fermented green plum vinegar beverage is prepared after filling and pasteurization at 75 ℃ for 10 min.
Example 2: aerated fermented green plum vinegar beverage 2
(1) Leaching and preparing green plum juice: 9 ripe yellow green plums were selected, washed, and then extracted with 5 volumes of rice wine (alcohol content 25% vol) at room temperature for 30 days. Diluting the leached green plum leaching solution by 3 times, adding white sugar to 150g/L, and preparing into fermented green plum raw juice.
(2) Mixed fermentation of green plum vinegar: inoculating yeast seed solution with inoculum size of 2 × 107cfu/L into fermented mume fructus natural juice, fermenting at 28 deg.C for 1 day, inoculating acetic acid bacteria seed solution with inoculum size of 2 × 108cfu/L, fermenting at 32 deg.C for 4 days with ventilation of 0.3L/L-. min and total acidity of 25g/L, and finishing fermentation.
(3) Preparing the aerated fermented green plum vinegar beverage: filtering and clarifying the fermented green plum vinegar, and diluting to obtain fermented green plum vinegar beverage with acidity of 8g/L and sugar degree of 40 g/L. Then cooling to 0-4 deg.C, charging CO2The concentration is 1g/L, and the aerated fermented green plum vinegar beverage is prepared after filling and pasteurization at 65 ℃ for 20 min.
Example 3: aerated fermented green plum vinegar beverage 3
(1) Leaching and preparing green plum juice: mature yellow-green plums of 8.5 times are selected, washed, and then leached at room temperature for 195 days with rice wine of 3.5 times volume (alcohol content 27% vol). Diluting the leached green plum leaching solution by 6 times, adding white sugar to 125g/L, and preparing into fermented green plum raw juice.
(2) Mixed fermentation of green plum vinegar: inoculating yeast seed solution at an inoculation amount of 1.5 × 107cfu/L into fermented mume fructus natural juice, fermenting at 24 deg.C for 1.5 days, inoculating acetic acid bacteria seed solution at an inoculation amount of 1.5 × 108cfu/L, mixing and fermenting at 30 deg.C for 6 days with ventilation of 0.2L/L.min and total acidity of 20g/L, and finishing fermentation.
(3) Preparing the aerated fermented green plum vinegar beverage: filtering and clarifying the fermented green plum vinegar, and diluting to obtain fermented green plum vinegar beverage with acidity of 6g/L and sugar degree of 60 g/L. Then cooling to 0-4 deg.C, charging CO2The concentration is 2.5g/L, and the aerated fermented green plum vinegar beverage is prepared after filling and pasteurization at 70 ℃ for 15 min.
The specific process characteristics are as follows:
(1) the preservation of green plum fruit and the extraction of green plum juice. The green plum extracted juice extracted by the invention is equivalent to green plum juice in organic acid and fruity flavor, but has significantly reduced bitterness compared with green plum juice, which is the basis that deep-processed green plum juice products can be welcomed by consumers. Compared with other processes, the method does not need the steps of pulping, denucleating and the like for the fresh green plums, and simplifies the production flow. In addition, the wine is used for leaching, so that not only is special flavor and taste introduced, but also the alcohol is directly added to facilitate the subsequent acetic fermentation step, and the fermentation time is reduced.
(2) The mixed fermentation technology for fermenting green plum vinegar comprises the following steps: the invention uses saccharomycetes to complete the conversion of partial sugar to alcohol, and then completes the conversion of alcohol to acetic acid and the conversion of residual sugar to acetic acid together with acetic acid bacteria. The released nutrient components are released by yeast autolysis in the middle and later periods of fermentation, so that acetic acid bacteria can be promoted to complete acetic acid fermentation better, and fermented green plum vinegar with better taste is obtained together.
(3) An aeration technology of the fermented green plum vinegar beverage: cooling fermented mume fructus vinegar to 0-4 deg.C, charging 1-4g/L CO2This significantly increases the refreshing taste, highlights the rich fruit flavor of the green plums, and coordinates with the acetic acid flavor. The soluble solid is 60-90g/L, the total acid is 4-8g/L, and the sugar is 40-80 g/L. The product sanitation requirement is as follows: the total number of bacteria is less than or equal to 100/mL, and coliform groups and pathogenic bacteria are not detected.
Claims (3)
1. CO filling device2Fermented greenThe production process method of the plum vinegar beverage is characterized by comprising the following steps: the production process method comprises the following steps:
(1) extracting and preparing green plum juice: selecting 8 mature light yellow green plums, cleaning, leaching with 2 times volume of rice wine with alcoholicity of 30% vol at 18-25 deg.C for 180 days, diluting the leached green plum leachate by 9 times, adding white syrup to 100g/L, and making into fermented green plum juice;
(2) mixed fermentation of green plum vinegar: firstly, inoculating yeast seed liquid according to the inoculation quantity of 1 x 107Inoculating cfu/L into fermented mume fructus natural juice, fermenting at 20 deg.C for 2 days, inoculating acetic acid bacteria seed solution with inoculation amount of 1 × 108cfu/L, fermenting at 28 deg.C for 8 days with ventilation of 0.1L/L.min, terminating fermentation when total acidity is 15g/L, filtering, and clarifying to obtain fermented mume fructus vinegar;
(3) CO charging2Preparing a fermented green plum vinegar beverage: ultrafiltering the obtained fermented mume fructus vinegar for sterilization, diluting, adjusting sugar, and introducing CO2，CO2And (4) performing pasteurization after pressure preparation and filling to prepare the air-filled fermented green plum vinegar beverage.
2. CO-charged according to claim 12The production process method of the fermented green plum vinegar beverage is characterized by comprising the following steps: in the step (3), the obtained fermented green plum vinegar is filtered and clarified, diluted and adjusted to be green plum vinegar beverage with total acidity of 4-8g/L and sugar degree of 40-80g/L, and then CO is filled in the green plum vinegar beverage2The concentration is 1-4g/L, and the aerated fermented green plum vinegar beverage is prepared by filling and pasteurizing at 65-75 ℃ for 10-20 min.
3. CO-charged product obtained by the process according to claims 1-22Fermented 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 |
| CN110564665B (en) * | 2019-09-26 | 2021-04-09 | 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 |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| JPS59154980A (en) * | 1983-02-21 | 1984-09-04 | Zenichi Kawashima | Preparation of salt-free plum vinegar |
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| CN1228431C (en) * | 2001-04-23 | 2005-11-23 | 章礼岳 | Technology for brewing green plum wine |
| CN101597583B (en) * | 2009-06-18 | 2010-11-10 | 浙江省农业科学院 | Greengage vinegar, preparation method thereof and application method thereof |
| CN105146640A (en) * | 2015-10-28 | 2015-12-16 | 青海之也科技咨询服务有限公司 | Raspberry fruit vinegar carbonated beverage and making method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| JPS59154980A (en) * | 1983-02-21 | 1984-09-04 | Zenichi Kawashima | Preparation of salt-free plum vinegar |
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| 梅子保健醋的加工工艺研究;刘智梅等;《中国调味品》;20050720(第07期);第28-31页 * |
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