CN1059699C

CN1059699C - Method for making vinegar from apple raw juice

Info

Publication number: CN1059699C
Application number: CN98113091A
Authority: CN
Inventors: 杨红岭
Original assignee: Individual
Current assignee: Individual
Priority date: 1998-11-27
Filing date: 1998-11-27
Publication date: 2000-12-20
Anticipated expiration: 2018-11-27
Also published as: CN1221030A

Abstract

The present invention relates to a method for making vinegar from apple raw juice. A cleaned apple is pulped or extracted to juice, and then, the juice is filled in a cylinder. The present invention is made through alcohol fermentation, acetic acid fermentation, final filtration, bottling and sterilization. A vinegar brewing process by using grain as a main material is fundamentally altered by the present invention. The method has the advantages of simplicity, low cost, red bright color of the product, pure mouth feel, adaptable concentration, no precipitation and no suspended solid. The product has peculiar sour and fragrant characteristics of fruit juice vinegar, and conforms to vinegar quality standard of a liquid state method. Natural nutrient components in the fruit are reserved, and the product belongs to a pure nature green food, and has the good health care function for a human body.

Description

The brewing method of apple fumet vinegar

The present invention relates to a kind of brewing method of apple fumet vinegar.

Brewage traditional edible vinegar, must select for use food crop such as jowar or rice, millet, wheat, corn as main raw material.China is a grain importer of having a large population in a small area, and annual system vinegar need consume a large amount of grains, has just increased the pressure of grain import so virtually.The northern area of China cultivated area of the apple enlarges rapidly in recent years, and drug on the market for apple, and the part producing region is seriously unsalable, and the apple deep processing does not obtain efficient extn, causes orchard worker's economic benefit to be subjected to certain influence.

For finding new outlets for these superfluous apples, also for improving the nutritive ingredient of edible vinegar, existing at present is the report of raw material brewing edible vinegar with the fruit, does not appear on the market but see its product as yet.Consult the disclosed a kind of cider vinegar of Chinese patent CN1101671A, it is to brewage by 4: 1: 5 batching with apple, jowar, wheat bran to form, and the working method of the disclosed a kind of fruit vinegar of CN1180743A, be to press good fruit juice and the acetic bacteria liquid that makes with corn fermentation, in the fruit vinegar liquid that ferments, add pure water then, the monosodium glutamate allotment is blent and made by 1: 1.3～1.7 proportioning mixed fermentation.Brewage above two kinds of fruit vinegars, all need add a certain proportion of grain, still thoroughly do not break away from traditional grain system vinegar technology.

The purpose of this invention is to provide a kind of is the pure natural apple fumet vinegar that is rich in various nutritive ingredients of main raw material fermentation brew with the apple.

The brewing method of apple fumet vinegar is a liquid fermentation method, and its technical solution is:

(1) the apple making beating back dress cylinder that cleans up, carry out zymamsis afterwards, earlier distillery yeast and water are made distillery yeast liquid by 1: 20 proportioning, then distillery yeast liquid is poured in the pulp and stirred evenly, the proportioning of pulp and distillery yeast liquid is 100: 0.5～1.5, heat-preservation fermentation under 22 ℃～30 ℃ temperature, the time of zymamsis is 8～15 days.

(2) the filtration of squeezing the juice through the pulp of zymamsis, fruit juice after filtering is adorned cylinder again, adopt acetic bacteria Qu Jinhang acetic fermentation again, the proportioning of fruit juice and acetic bacteria song is 100: 3～8, the temperature of acetic fermentation remains on 25 ℃～35 ℃, and fermentation time is 80～100 days.

After fermenting process finishes, filter once more, apple fumet vinegar is promptly made in the sterilization of bottling then.

Also can in the cylinder of then fruit juice being packed into, carry out zymamsis and acetic fermentation more successively according to brewing method of the present invention with squeezing the juice earlier after the apple making beating that cleans up.

Also can carry out zymamsis and acetic fermentation successively according to brewing method of the present invention with in the cylinder of packing into after the apple making beating that cleans up, and then the filtration of squeezing the juice.

In the fermenting process of apple fumet vinegar, need to seal cylinder or with the plastic cloth overspread in the cylinder mouth and tighten.

Further describe the present invention below in conjunction with embodiment:

Embodiment 1: the apple raw material of purchase is cleaned up, reject the part of rotting, drain away the water.With raw material pulping, the back dress cylinder of squeezing the juice, room temperature is controlled at 22 ℃～25 ℃ then, and every cylinder is adorned 330 jin of fruit juice approximately.Subsequently distillery yeast liquid is poured in the cylinder in 100: 1 ratio, stirred,, stir twice every day, about 10～12 days of time for making its fermentation fully.Above-mentioned distillery yeast liquid is to be made by 1: 20 proportioning by distillery yeast and water.After treating that zymamsis is finished, can carry out acetic fermentation, the bent proportioning by 100: 7 of acetic bacteria is added in the cylinder, temperature remains on 30 ℃～33 ℃, and the cylinder mouth is tightened with plastic cloth, about 85 days of fermentation time.

Test according to the physical and chemical index in " liquid phase process vinegar quality standard " after opening cylinder, reach filtration, sterilization, bottling that specification of quality can carry out finished product vinegar.For make the glow of finished product vinegar color and luster, transparent, do not contain suspended substance, can adopt duplex strainer and clamping plate type strainer to filter during filtration.

Embodiment 2: the apple raw material of purchase is cleaned up, reject the part of rotting, drain away the water.With directly adorning cylinder behind the raw material pulping, distillery yeast liquid is poured in the cylinder in 100: 0.7 ratio then again, stirred, room temperature is controlled at 25 ℃～28 ℃, and fermentation time is 12～15 days.Above-mentioned distillery yeast liquid is to be made by 1: 20 proportioning by distillery yeast and water.After treating that zymamsis is finished, can carry out acetic fermentation, the bent proportioning by 100: 5 of acetic bacteria is added in the cylinder, temperature remains on 28 ℃～31 ℃, and the cylinder mouth is tightened with plastic cloth, about 90 days of fermentation time.Be up to the standards through physical and chemical index after opening cylinder, can carry out filtration, sterilization, the bottling of finished product vinegar.

The present invention has fundamentally solved the Traditional Vinegar Manufacturing technology based on grain, produces vinegar with fruit for grain, and its technology is simple, comprehensive cost is low, not only, become high value-added product, and make the nutritive ingredient of edible vinegar that the change of matter arranged for superfluous fruit finds new outlet.Owing to do not contain any chemical additive in the apple fumet vinegar, kept fruit inherent nutritive ingredient in the course of processing, the acetic acid that contains in the finished product vinegar, tartaric acid and other organic acids have the good health care effect to human body, belong to natural green food.

Apple fumet vinegar color and luster glow according to the present invention brewages has distinctive sweet acid of fruit juice vinegar and fragrance, and its mouthfeel is pure, concentration suitable, does not have precipitation, no suspended substance, and physical and chemical index and sanitary index all meet ZBX66004-86 liquid phase process vinegar quality standard.

Claims

1, a kind of brewing method of apple fumet vinegar is characterized in that:

(1) the apple making beating back dress cylinder that cleans up, carry out zymamsis afterwards, earlier distillery yeast and water are made distillery yeast liquid by 1: 20 proportioning, then distillery yeast liquid is poured in the pulp and stirred evenly, the proportioning of pulp and distillery yeast liquid is 100: 0.5～1.5, heat-preservation fermentation under 22 ℃～30 ℃ temperature, the time of zymamsis is 8～15 days;

(2) the filtration of squeezing the juice through the pulp of zymamsis, fruit juice after filtering is adorned cylinder again, adopt acetic bacteria Qu Jinhang acetic fermentation again, the proportioning of fruit juice and acetic bacteria song is 100: 3～8, the temperature of acetic fermentation remains on 25 ℃～35 ℃, and fermentation time is 80～100 days;

2, the brewing method of apple fumet vinegar according to claim 1 is characterized in that: with squeezing the juice earlier after the apple making beating that cleans up, in the cylinder of then fruit juice being packed into, carry out zymamsis and acetic fermentation more successively.

3, the brewing method of apple fumet vinegar according to claim 1 is characterized in that: in the cylinder of packing into after the apple making beating that cleans up, carry out zymamsis and acetic fermentation successively, and then the filtration of squeezing the juice.

4, according to the brewing method of claim 1,2 or 3 described apple fumet vinegar, it is characterized in that: need to seal cylinder in the fermenting process or with the plastic cloth overspread in the cylinder mouth and tighten.