CN106119061A - The preparation method of Citrus vinegar - Google Patents
The preparation method of Citrus vinegar Download PDFInfo
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- CN106119061A CN106119061A CN201610601840.2A CN201610601840A CN106119061A CN 106119061 A CN106119061 A CN 106119061A CN 201610601840 A CN201610601840 A CN 201610601840A CN 106119061 A CN106119061 A CN 106119061A
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Abstract
The invention provides the preparation method of a kind of Citrus vinegar, specifically include following steps: collect fresh Citrus；Described Citrus are carried out pretreatment, obtains Citrus juice；Described Citrus juice is carried out alcohol fermentation, obtains Citrus alcohol fermentation liquid；Described Citrus alcohol fermentation liquid is carried out acetic fermentation, obtains Citrus vinegar liquid；Described Citrus vinegar liquid is filtered and sterilizing successively, obtains Citrus vinegar；The described Citrus vinegar that there was added described citrus flavors and described citrus preservative is vacuum-packed.By the preparation method of above-mentioned Citrus vinegar, improve the yield of Citrus vinegar, improve the quality of Citrus vinegar, and also improve the mouthfeel of Citrus vinegar, extend the shelf-life of Citrus vinegar.
Description
Technical field
The present invention relates to fruit vinegar technical field, particularly relate to the preparation method of a kind of Citrus vinegar.
Background technology
Human being's production, edible fruit vinegar are with a long history, and countries in the world combine respective produce and dietary habit is produced
The fruit vinegar product of different cultivars.And Citrus vinegar because of its abundant raw material, of many uses, effect is remarkable, be loved by the people！
Citrus vinegar is with Citrus as primary raw material, and the one utilizing modern biotechnology brew is nutritious, local flavor
Excellent tart flavour flavoring agent.It has the alimentary health-care function of Citrus and vinegar concurrently, be the collection function such as nutrition, health care, dietetic therapy be one
The Novel beverage of body.But, current Citrus vinegar is all that one time fermentation forms, inferior quality.
Summary of the invention
Based on this, it is necessary to provide the preparation method of a kind of Citrus vinegar that can prepare quality preferable Citrus vinegar.
The preparation method of a kind of Citrus vinegar, it is characterised in that comprise the steps:
Collect fresh Citrus；
Described Citrus are carried out pretreatment, obtains Citrus juice；
Described Citrus juice is carried out alcohol fermentation, obtains Citrus alcohol fermentation liquid；
Described Citrus alcohol fermentation liquid is carried out acetic fermentation, obtains Citrus vinegar liquid；
Described Citrus vinegar liquid is filtered and sterilizing successively, obtains Citrus vinegar；
The described Citrus vinegar that there was added described citrus flavors and described citrus preservative is vacuum-packed.
Wherein in an embodiment, use bottled, canned or packed mode that described Citrus vinegar is vacuum-packed.
Wherein in an embodiment, described filter operation specifically includes following steps: used by described Citrus vinegar liquid
Drainage screen carries out coarse filtration, then, then will carry out ultrafiltration in the described Citrus vinegar liquid employing tubular membrane feed liquid bucket after coarse filtration
Operation.
Wherein in an embodiment, the temperature of described disinfecting action is 75 DEG C～85 DEG C.
Wherein in an embodiment, the temperature of described disinfecting action is 80 DEG C.
Wherein in an embodiment, the time of described disinfecting action is 15min～25min.
Wherein in an embodiment, the time of described disinfecting action is 20min.
The preparation method of above-mentioned Citrus vinegar is as follows: collect fresh Citrus；Described Citrus are carried out pretreatment,
Obtain Citrus juice；Described Citrus juice is carried out alcohol fermentation, obtains Citrus alcohol fermentation liquid；To described Citrus alcohol fermentation liquid
Carry out acetic fermentation, obtain Citrus vinegar liquid；Described Citrus vinegar liquid is filtered and sterilizing successively, obtains Citrus vinegar；Will
The described Citrus vinegar that there was added described citrus flavors and described citrus preservative is vacuum-packed.By above-mentioned Citrus vinegar
Preparation method, improve the yield of Citrus vinegar, improve the quality of Citrus vinegar, and also improve the mouthfeel of Citrus vinegar, prolong
Grow the shelf-life of Citrus vinegar.
Accompanying drawing explanation
Fig. 1 is the flow chart of steps of the preparation method of the Citrus vinegar of an embodiment.
Detailed description of the invention
Understandable, below in conjunction with the accompanying drawings to the present invention for enabling the above-mentioned purpose of the present invention, feature and advantage to become apparent from
Detailed description of the invention be described in detail.Elaborate a lot of detail in the following description so that fully understanding this
Bright.But the present invention can implement to be much different from alternate manner described here, and those skilled in the art can be not
Doing similar improvement in the case of running counter to intension of the present invention, therefore the present invention is not limited by following public being embodied as.
Such as, the preparation method of a kind of Citrus vinegar, it is characterised in that comprise the steps: to collect fresh Citrus；To institute
State Citrus and carry out pretreatment, obtain Citrus juice；Described Citrus juice is carried out alcohol fermentation, obtains Citrus alcohol fermentation liquid；Right
Described Citrus alcohol fermentation liquid carries out acetic fermentation, obtains Citrus vinegar liquid；To described Citrus vinegar liquid successively carry out filter and
Sterilizing, obtains Citrus vinegar；The described Citrus vinegar that there was added described citrus flavors and described citrus preservative is carried out vacuum packet
Dress.
Such as, the preparation method of the Citrus vinegar of another embodiment, comprise the steps: to collect fresh Citrus；To institute
State Citrus to be carried out；Described Citrus are carried out sterilizing；Described Citrus are carried out pretreatment, obtains Citrus juice；To institute
State Citrus juice and carry out heat sterilization；Described Citrus juice is carried out alcohol fermentation, obtains Citrus alcohol fermentation liquid；To described Citrus
Alcohol fermentation liquid carries out acetic fermentation, obtains Citrus vinegar liquid；Described Citrus vinegar liquid is filtered and sterilizing successively, obtains
Citrus vinegar；Citrus flavors and citrus preservative is added to described Citrus vinegar；Described citrus flavors and described Citrus chachiensis Hort. will be there was added
The described Citrus vinegar of Fructus Citri tangerinae antistaling agent is vacuum-packed.
Such as, the preparation method of the Citrus vinegar of another embodiment, comprise the steps: S110: gather fresh Citrus；
S120: described Citrus are carried out；S130: the described Citrus after cleaning are carried out sterilizing；S140: after sterilizing
Described Citrus carry out pretreatment, obtain Citrus juice；S150: described Citrus juice is carried out heat sterilization；S160: to heating
Described Citrus juice after sterilizing carries out alcohol fermentation, obtains Citrus alcohol fermentation liquid；S170: described Citrus alcohol fermentation liquid is entered
Row acetic fermentation, obtains Citrus vinegar liquid；S180: described Citrus vinegar liquid is filtered and sterilizing successively, obtains Citrus vinegar；
S190: add citrus flavors and citrus preservative to described Citrus vinegar.
In order to further illustrate the preparation method of above-mentioned Citrus vinegar, such as, refer to Fig. 1, an embodiment of the present invention
The preparation method of Citrus vinegar, comprises the steps:
S110: gather fresh Citrus.
In order to ensure the quality of Citrus vinegar, the quality of Citrus is extremely important, therefore, it is necessary to ensure the complete of Citrus quality
Good, such as, choose fresh and complete Citrus as Citrus vinegar raw material.
It is appreciated that fresh Citrus after being collected, based on grown place, plucks, stores and transport etc. limits, it usually needs
After depositing a period of time, then carry out the production procedure of Citrus vinegar.And pluck at this, store and during transport etc., Citrus
Controlling of quality is most important for the quality of Citrus vinegar product.
In order to ensure quality and the shelf life of described Citrus, and the convenience of raising Preservation Treatment, such as, use Citrus
Inorganic agent carries out Preservation Treatment to described Citrus；And for example, use the mode of spraying, described Citrus inorganic agent is sprayed to described Citrus chachiensis Hort.
The surface of Fructus Citri tangerinae, in such manner, it is possible to guarantee quality and the shelf life of described Citrus, and improves the convenience of Preservation Treatment.
In order to improve the convenience of fresh-keeping operation, such as, described Preservation Treatment uses Citrus inorganic agent to carry out Preservation Treatment,
I.e. by add Citrus inorganic agent process Citrus, can both keep quality and the quality of Citrus, can save again the operating time and
Cost.
In order to improve the quality and safety of Citrus vinegar, reduce the harmful effect that Citrus are brought by harmful components, by using
Biological Citrus inorganic agent takes fresh-keeping fresh Citrus；Such as, in order to improve the fresh-keeping effect to fresh Citrus, such as, described Citrus
Inorganic agent includes each component of following mass parts: citric acid 10 parts～20 parts, lysozyme 0.5 part～2.0 parts, sodium erythorbate
8 parts～17 parts, chitosan 6 parts～14 parts and 900 parts～1100 parts of water.And for example, described Citrus inorganic agent includes following mass parts
Each component: Japan pepper essential oil 3 parts～10 parts, Bulbus Allii quintessence oil 4 parts～9 parts, ginger essential oil 5 parts～12 parts, nutmeg essential oil 0.5 part
～3 parts, fennel essential oil 0.5 part～2.5 parts and 900 parts～1100 parts of water.And for example, described Citrus inorganic agent includes following mass parts
Each component: konjacmannan 0.2 part～2.1 parts, curcumin 0.3 part～3.1 parts, pollen polysaccharide 0.5 part～2.2 parts, mountain
Pears alcohol 0.5 part～2.1 parts, phytic acid 0.1 part～2.3 parts, tea polyphenols 0.1 part～1.5 parts, 0.1 part～1.2 parts of lecithin and water
900 parts～1100 parts.And for example, described Citrus inorganic agent includes each component of following mass parts: citric acid 10 parts～20 parts, bacteriolyze
Enzyme 0.5 part～2.0 parts, sodium erythorbate 8 parts～17 parts, chitosan 6 parts～14 parts, Japan pepper essential oil 3 parts～10 parts, Bulbus Allii essence
Oil 4 parts～9 parts, ginger essential oil 5 parts～12 parts, nutmeg essential oil 0.5 part～3 parts, fennel essential oil 0.5 part～2.5 parts, calcium chloride
1.5 parts～4 parts, flax glue 0.5 part～3 parts, konjacmannan 0.2 part～2.1 parts, curcumin 0.3 part～3.1 parts, pollen
Polysaccharide 0.5 part～2.2 parts, sorbitol 0.5 part～2.1 parts, phytic acid 0.1 part～2.3 parts, tea polyphenols 0.1 part～1.5 parts, ovum phosphorus
0.1 part～1.2 parts of fat and 900 parts～1100 parts of water.
Use the described Citrus inorganic agent of following each component, it can be ensured that the quality of described Citrus and shelf life, and carry
The convenience of high-preserved process, additionally, to human non-toxic's evil effect.
It should be noted that citric acid is comparatively ideal Citrus inorganic agent and browning inhibitor, it processes with described Citrus
After other components of agent are compounding, effectively inhibit peroxidase (peroxidase, the POD) activity of fresh Citrus, so that
The browning degree obtaining fresh Citrus reduces, and has reached good effect of color protection；Citric acid is by suppressing the polyphenol oxidase of Citrus
(polyphenol oxidase, PPO) enzymatic activity, can prevent enzymatic brown after it is compounding with other components of described Citrus inorganic agent
Become, maintain the freshness of fresh Citrus.Citrus can be suppressed hard after lysozyme is compounding with other components of described Citrus inorganic agent
The decline of degree, keeps the color and luster of fresh Citrus, delays the decline of nutrition content, and lysozyme processes can delay fresh Citrus
The speed that polyphenol oxidase (polyphenol oxidase, PPO) enzymatic activity rises, it is possible to effectively slow down the brown stain of fresh Citrus
Degree.Citrus polyphenol oxidase can be preferably suppressed after chitosan is compounding with other components of described Citrus inorganic agent
(polyphenol oxidase, PPO) activity, reduces the browning degree of fresh Citrus, and can improve peroxidase
(peroxidase, POD) activity, can effectively delay rotting of Citrus, makes Citrus keep preferable color and luster.Further, it is not shell
Glycan concentration is the biggest, and fresh-keeping effect is the best, and chitosan exceeds or falls below above-mentioned mass parts matter, and fresh-keeping effect will decline.Different
Also the storage quality of fresh Citrus can be preferably maintained after sodium ascorbate is compounding with other components of described Citrus inorganic agent, and
Japan pepper essential oil, Bulbus Allii quintessence oil, ginger essential oil are to extract in natural materials, and fresh-keeping to Citrus has good fresh-keeping work
With, and do not interfere with health.And other components of calcium chloride and described Citrus inorganic agent can effectively suppress pectin after compounding
Enzymatic activity, keeps the intact of citrus fruit peel, thus reaches fresh-keeping effect；Further, owing to calcium chloride exists food stage, thus complete
Entirely do not worry safe problem.And chitosan does not has toxicity, can be biodegradable, particularly chitosan can suppress antibacterial,
The activity of the microorganisms such as fungus, is also a kind of more satisfactory fresh Citrus inorganic agent.
It is appreciated that the quintessence oils such as Japan pepper essential oil, Bulbus Allii quintessence oil and ginger essential oil are owned by volatility, by adding Caulis et Folium Lini
Glue, can slow down the volatilization of the quintessence oils such as Japan pepper essential oil, Bulbus Allii quintessence oil and ginger essential oil, when improve the fresh-keeping continuity to Citrus
Between.
Further, for the more preferable fresh-keeping effect of acquisition fresh-keeping to Citrus, such as, described Citrus inorganic agent includes as follows
Each component of mass parts: citric acid 12 parts, lysozyme 0.8 part, sodium erythorbate 13 parts, chitosan 7 parts, Japan pepper essential oil 3.5
Part, Bulbus Allii quintessence oil 5.4 parts, ginger essential oil 6.5 parts, nutmeg essential oil 1.2 parts, fennel essential oil 1.5 parts, 1.8 parts of calcium chloride, Caulis et Folium Lini
1.6 parts of glue, konjacmannan 0.45 part, curcumin 0.55 part, pollen polysaccharide 0.65 part, sorbitol 1.2 parts, phytic acid 0.4
Part, tea polyphenols 0.2 part, 0.15 part of lecithin and 950 parts of water.After being compounded by each component of above-mentioned Citrus inorganic agent, Citrus can
To keep fresh color and fragility, the best to the holding effect of Citrus quality, nutrition.
In order to improve the fresh-keeping effect of Citrus further, such as, Citrus inorganic agent temperature is maintained 40 DEG C～60 DEG C, as
This, the organoleptic quality that fresh Citrus can be kept, the decline delaying nutrient substance, the breeding of suppression microorganism, fresh Citrus are had
Preferably effect of color protection.Further, in order to maintain the preferable quality of fresh Citrus, such as, Citrus inorganic agent temperature is maintained
At 50 DEG C.
S120: described Citrus are carried out.
In the planting process of Citrus, often relate to the use of a lot of pesticide.Therefore, it is necessary to producing Citrus vinegar
Before, Citrus are carried out, to reduce the persticide residue on Citrus surface.Additionally, due to the natural characteristic of Citrus, its surface is also
The impurity such as a little parasitic ovums can be remained unavoidably.
In order to improve the cleaning performance to Citrus, such as, use Citrus abluent that Citrus are carried out；Such as, described
Citrus abluent includes each component of following mass parts: oxalic acid 0.2 part～1 part, alkyl-glucoside 6 parts～12 parts, ethanol 11
Part～19 parts, potassium citrate 4 parts～10 parts, sodium bicarbonate 0.2～2.5 parts, Sal 0.5 part～4.5 parts and water 40～80 parts.Again
As, described Citrus abluent includes each component of following mass parts: ethanol 11 parts～19 parts, potassium citrate 4 parts～10 parts, carbonic acid
Hydrogen sodium 0.2～2.5 parts, Sal 0.5 part～4.5 parts, tablet vinegar 0.1～2 parts, calcium hypochlorite 0.01 part～0.05 part and water 40～
80 parts.And for example, described Citrus abluent includes each component of following mass parts: oxalic acid 0.2 part～1 part, alkyl-glucoside 6 parts
～12 parts, ethanol 11 parts～19 parts, potassium citrate 4 parts～10 parts, sodium bicarbonate 0.2～2.5 parts, Sal 0.5 part～4.5 parts,
Tablet vinegar 0.1～2 parts, calcium hypochlorite 0.01 part～0.05 part, sucrose fatty acid ester 0.02 part～0.4 part, Mytilus edulis shell powder 0.3
Part～5.0 parts, phosphatidase 0 .05～0.25 part, DL-sodium malate 1 part～6 parts and water 40～80 parts.
It should be noted that after oxalic acid is compounding with other components of described Citrus abluent, it is possible to the agriculture to Citrus surface
Medicine, heavy metal, bacterium colony elimination effect good, and can the decline of delayed fruit hardness.
Additionally, due to most of chemical pesticides are fat-soluble, formula should dissolve containing a certain amount of organic solvent
The organic substance pesticide on Citrus surface, to improve cleaning performance, optimal solvent is the ethanol that safety is good.For improving abluent
The ability of eccysis Citrus heavy coating metals, has selected potassium citrate to remove the chelating agent of removing heavy metals.By selecting Mytilus edulis shell
Powder, has good effect to the absorption of Citrus surface pesticide, the removal of heavy metal.Alkyl-glucoside, is natural product Portugal
The derivant of grape sugar, has the advantages such as safety is good, washing force is strong, and alkyl-glucoside is as a kind of surfactant, to Citrus chachiensis Hort.
The cleaning of Fructus Citri tangerinae remained on surface pesticide further increases cleaning performance.
Further, employing the Citrus abluent of above-mentioned compounding ingredients, Citrus are being carried out operation, reduce Citrus table
The persticide residue in face.
In order to preferably reduce the persticide residue on Citrus surface, such as, described Citrus abluent includes following mass parts
Each component: oxalic acid 0.25 part, alkyl-glucoside 6.5 parts, ethanol 13 parts, potassium citrate 4.5 parts, sodium bicarbonate 0.35 part,
Sal 1.2 parts, tablet vinegar 0.6 part, calcium hypochlorite 0.02 part, sucrose fatty acid ester 0.05 part, 0.6 part of Mytilus edulis shell powder, phospholipid
0.08 part, DL-sodium malate 1.5 parts, 47 parts of water.Use the Citrus abluent of said components, to the pesticide reducing Citrus surface
It is the best that residual quantity improves cleaning performance.
It is understood that be used in combination Citrus abluent to Citrus clean during, need coordinate clear water to Citrus chachiensis Hort.
Fructus Citri tangerinae is carried out, and not merely uniquely relies on Citrus abluent and complete to clean.
The use ratio of Citrus abluent can be adjusted according to practical experience, such as, also described Citrus abluent is entered
Row dilution；And for example, Citrus abluent is 1:(95～105 with the mass ratio of clear water), so, preferable to the effect of Citrus.
In order to preferably reduce the persticide residue on Citrus surface, such as, by Citrus in advance with containing Citrus abluent
Clear water soaks 7min～30min in advance, so, can promote the clearance to pesticide.Further, in order to ensure that pesticide goes
Except improving efficiency on the basis of rate, such as, Citrus are soaked 12min in advance with the clear water containing Citrus abluent in advance, so,
Preferable to the cleaning efficiency of Citrus.
Such as, after using Citrus abluent that Citrus are cleaned, need again Citrus to be carried out with clear water.
S130: the described Citrus after cleaning are carried out sterilizing.
In order to improve the quality of Citrus vinegar, remove the miscellaneous bacteria on Citrus surface, Citrus are carried out sterilization processing.May be appreciated
It is that Citrus, in the technique brewageing Citrus vinegar, need to pulverize Citrus, if not carrying out sterilizing before pulverizing, very
Easily cause the Citrus juice after pulverizing by living contaminants, the quality of reduction Citrus vinegar.
In order to remove the miscellaneous bacteria on Citrus surface, and reduce the loss of Citrus nutrition in sterilization process, such as, adopt
By the Ozone Water that concentration is 5ppm～6.5ppm, Citrus sterilization is carried out sterilizing operation, the time of described sterilizing operation
It it is 18 seconds～25 seconds；And for example, Citrus are sterilized 20 seconds～22 seconds by the Ozone Water using concentration to be 6ppm～6.5ppm；And for example, adopt
Sterilizing Citrus 21 seconds by the Ozone Water that concentration is 6ppm, so, the antibacterial on Citrus surface more than 90% can be killed.
Further, owing to ozonization is more serious to the oxidation ratio on Citrus surface, the fraction of Citrus nutrition can be caused
Lose, in order to reduce the loss of Citrus nutrition, such as, use the Citrus disinfection solution of draft formula to carry out sterilization Citrus and disappear
Poison；And for example, use Citrus disinfection solution that described Citrus are carried out sterilizing operation.
In order to Citrus being played preferable disinfection effect, such as, the Citrus disinfection solution bag of described draft formula
Include each component of following mass parts: lavandula angustifolia 2 parts～8 parts, Ramulus Cinnamomi 3 parts～6 parts, Fructus Schisandrae Chinensis 2 parts～6 parts, Flos Caryophylli 7 parts～11
Part, CUIYUNCAO 5 parts～14 parts and 250 parts～450 parts of water.And for example, the Citrus disinfection solution of described draft formula includes as follows
Each component of mass parts: Herba Solani Lyrati 4 parts～12 parts, Herba Bidentis Bipinnatae 6 parts～12 parts, Rhizoma Atractylodis 2 parts～8 parts, Herba Houttuyniae 8 parts～16 parts, company
Stick up 4 parts～12 parts, Flos Chrysanthemi Indici 3 parts～11 parts, ethanol 20 parts～45 parts and 250 parts～450 parts of water.And for example, described draft formula
Citrus disinfection solution include each component of following mass parts: Flos Lonicerae 5 parts～9 parts, Herba Eupatorii 4 parts～11 parts, 2 parts of Pericarpium Citri Reticulatae Viride～
8 parts, Folium catalpae ovatae 1 part～6 parts, Rhizoma Alismatis 1 part～5 parts, Radix Sophorae Flavescentis 3 parts～7 parts, Folium Eucalypti Robustae 2 parts～5 parts, chitosan 2 parts～4 parts, ethanol
20 parts～45 parts and 250 parts～450 parts of water.And for example, the Citrus disinfection solution of described draft formula includes following mass parts
Each component: lavandula angustifolia 2 parts～8 parts, Ramulus Cinnamomi 3 parts～6 parts, Fructus Schisandrae Chinensis 2 parts～6 parts, Flos Caryophylli 7 parts～11 parts, CUIYUNCAO 5 parts～14
Part, Herba Solani Lyrati 4 parts～12 parts, Herba Bidentis Bipinnatae 6 parts～12 parts, 2 parts of parts of Rhizoma Atractylodis～8 parts, Herba Houttuyniae 8 parts～16 parts, Fructus Forsythiae 4 parts～12
Part, Flos Chrysanthemi Indici 3 parts～11 parts, Herba Asari 3 parts～8 parts, Herba Lobeliae Chinensis 5 parts～9 parts, Rhizoma Smilacis Chinensis 4 parts～9 parts, Flos Lonicerae 5 parts～9 parts, pendant
Blue 4 parts～11 parts, 2 parts～8 parts of Pericarpium Citri Reticulatae Viride, Folium catalpae ovatae 1 part～6 parts, Rhizoma Alismatis 1 part～5 parts, Radix Sophorae Flavescentis 3 parts～7 parts, Folium Eucalypti Robustae 2 parts～5
Part, chitosan 2 parts～4 parts, Folium Indigoferae teysmannii 2 parts～7 parts, Cornu Bubali 2 parts～8 parts, ethanol 20 parts～45 parts and 250 parts of water
～450 parts.
By described Citrus are used Citrus disinfection solution, bactericidal effect is ideal, and sterilizing time can be controlled
System was at 20 seconds～48 seconds, and sterilizing operation is more simple and convenient and saves time.
In order to further improve bactericidal effect, such as, the Citrus disinfection solution of described draft formula includes following matter
Amount part each component: lavandula angustifolia 3 parts, Ramulus Cinnamomi 3.5 parts, Fructus Schisandrae Chinensis 2.8 parts, Flos Caryophylli 8.2 parts, CUIYUNCAO 5.8 parts, Herba Solani Lyrati 5.1 parts,
Herba Bidentis Bipinnatae 7.4 parts, Rhizoma Atractylodis 3.1 parts, Herba Houttuyniae 9.6 parts, Fructus Forsythiae 5.2 parts, Flos Chrysanthemi Indici 4.4 parts, Herba Asari 4.9 parts, Herba Lobeliae Chinensis 7.5
Part, Rhizoma Smilacis Chinensis 5.1 parts, Flos Lonicerae 5.8 parts, Herba Eupatorii 4.9 parts, 3.5 parts of Pericarpium Citri Reticulatae Viride, Folium catalpae ovatae 2.6 parts, Rhizoma Alismatis 2.3 parts, Radix Sophorae Flavescentis 3.9 parts, big
Leaf eucalyptus globulus 3 parts, chitosan 2.5 parts, Folium Indigoferae teysmannii 4.1 parts, Cornu Bubali 2.7 parts, ethanol 28 parts, 292 parts of water.
By selecting the disinfection sanitizer of above-mentioned compound prescription, further improve the bactericidal effect to Citrus, and
Sterilizing time can control in 20 seconds～38 seconds.
It is pointed out that after using disinfection sanitizer that Citrus are carried out disinfection, can select removing Citrus table
The disinfection sanitizer in face is carried out operation, such as, is carried out the Citrus after described sterilization once with sterilized water.
S140: the described Citrus after sterilizing are carried out pretreatment, obtains Citrus juice.
Described Citrus after sterilization are carried out pretreatment, obtains Citrus juice.Described pretreatment is followed successively by broken behaviour
Work, press operation, coarse filtration operate.
By the described Citrus after sterilization, after sending into fruits disintegrater pulverizing making beating, obtain Citrus oleo stock, Citrus are former
Slurry carries out squeezing and obtains the thick juice of Citrus, thick for Citrus juice is carried out coarse filtration, filters out bigger float, obtain Citrus juice.
In order to prevent orange blossom liquid oxidation variable color, such as, in advance Citrus are put into before crushing operation the saline solution of 1.5%
Middle immersion, and send into fruits disintegrater pulverizing making beating together, so can prevent orange blossom oxidation stain.And for example, squeezing behaviour
Add pectase and vitamin C when making, both can ensure that preferable crushing juice rate, orange blossom oxidation stain can be prevented again.In order to
Further improving crushing juice rate, such as, the interpolation concentration of described pectase is 150mg/L～300mg/L, described ascorbic
Adding mass fraction is 0.1%～0.3%, so can obtain preferable crushing juice rate and improve prevention orange blossom oxidation stain
Effect.And for example, the interpolation concentration of described pectase is 242mg/L, and the action time of described pectase is 72min, described dimension
The interpolation mass fraction of raw element C is 0.18%, and so, crushing juice rate of squeezing the juice is high, prevention orange blossom liquid oxidation color changeable effect is good.
It is appreciated that the fruit juice obtained after press operation is the most muddy, in order to improve coarse filtration efficiency, such as, in coarse filtration
In the thick juice of Citrus, add sulphite before operation, so, coarse filtration efficiency can be improved, shorten the coarse filtration time.In order to further
Raising coarse filtration efficiency, such as, the mass ratio of described sulphite and the thick juice of described Citrus is 0.006:(10～15), e.g., institute
The mass ratio stating sulphite and the thick juice of described Citrus is 0.006:11.5, so, and beneficially pigment, inorganic salts ingredients in Citrus
Dissolving, by increasing capacitance it is possible to increase extract content, reduce the oxidation of tannin, pigment simultaneously, stop oxidation turbidity, browning, suppression
To the disadvantageous harmful bacteria that ferments.
S150: described Citrus juice is carried out heat sterilization.
In order to control the quality of Citrus vinegar, need Citrus juice is carried out heat sterilization.And heat, can allow in Citrus juice
Some nutritional labelings inactivation, thus lose the nutrition in some Citrus juice.In order to keep the nutrition in Citrus juice as far as possible,
Such as, the temperature of described heat sterilization is 68 DEG C～78 DEG C, and the time of described heat sterilization is 28min～35min.In order to enter one
Step promotes sterilization effect and reduces the nutritive loss in Citrus juice；And for example, the temperature of described heat sterilization be 72.5 DEG C～
75.4 DEG C, the time of described heat sterilization is 30min～32min, and described heat sterilization temperature is 72.5 DEG C, described heat sterilization
Time be 32min, so, it is possible to reduce the mesotrophic loss of Citrus juice.
Such as, under vacuum, described heat sterilization operation is carried out, for improving the overall quality of described Citrus vinegar.
Such as, when carrying out the operation of described heat sterilization, also described Citrus juice is stirred operation.
It should be noted that prepare the technological process of Citrus vinegar with Citrus for raw material, there is the chemical reaction that two steps are main,
On the one hand for sugar fermentation generates the process of ethanol, being on the other hand by the process of alcohol producing acetic acid, i.e. both coordinate is multiple
Combined fermentation technology, the yield of Citrus vinegar to be promoted, the content of sugar in Citrus juice must be controlled, such as, before heat sterilization,
Regulating the pol of Citrus juice 14% by adding white sugar, so, the Citrus vinegar local flavor prepared is preferable.
S160: the described Citrus juice after heat sterilization is carried out alcohol fermentation, obtains Citrus alcohol fermentation liquid.
To the described Citrus juice after heat sterilization, introduce wine yeast and carry out airtight alcohol fermentation, obtain Citrus ethanol
Fermentation liquid.
In order to improve the growth activity of wine yeast, such as, by Citrus juice citric acid adjustment acidity it is in advance
0.38%～0.68%, so, the laundering period of wine yeast can be shortened.And for example, in advance Citrus juice citric acid is adjusted
Whole acidity is 0.46%, and the laundering period of such wine yeast is short, and it is short to produce the wine time.
In order to optimize the technology of alcohol of Citrus juice, shorten fermentation time, promote the yield of ethanol, such as, described
Fermentation condition is, wine yeast inoculum density is 5%～15%, and fermentation temperature is 28.2 DEG C～31 DEG C, and fermentation time is 72
Hour～85 hours.And for example, described fermentation condition is, wine yeast inoculum density is 10%, and fermentation temperature is 30.2 DEG C, sends out
The ferment time is 80 hours, and so fermentation gained alcohol output is higher.
S170: described Citrus alcohol fermentation liquid is carried out acetic fermentation, obtains Citrus vinegar liquid.
To described Citrus alcohol fermentation liquid, introduce acetic acid bacteria, carry out acetic fermentation, obtain Citrus vinegar liquid.
Being appreciated that acetic acid bacteria is aerobic bacteria, growth and metabolism need oxygen.And the growth of acetic acid bacteria and metabolic process,
Directly influence time and the yield of acetic fermentation, in order to improve the yield of acetic acid, shorten the time of acetic fermentation, such as,
During acetic fermentation, it is passed through filtrated air.
It should be noted that in view of the volatility of ethanol, although it is passed through filtrated air and can shorten the acetic fermentation time, but
Accordingly, also can lose a part of ethanol, thus reduce ethanol and be converted into the conversion ratio of acetic acid.In order to reduce the loss of ethanol,
Improve ethanol and be converted into the conversion ratio of acetic acid, such as, during acetic fermentation, be passed through every 20min～40min the most aseptic
Air, the time of being passed through is 2min～4min, and ventilation is (1:1.1m3/m3/ min)～(1:1.6m3/m3/ min), so, permissible
Improve ethanol and be converted into the conversion ratio of acetic acid.Further, such as, during acetic fermentation, every 32min be passed through once without
Bacterium air, the time of being passed through is 3min, and ventilation is 1:1.45m3/m3/ min, the conversion ratio that ethanol is converted into acetic acid is more preferable.
In order to improve the growth activity of acetic acid bacteria, to reduce the acetic fermentation time, such as, the inoculum concentration of acetic acid bacteria is 6%
～15%, acetic fermentation temperature controls at 28 DEG C～35 DEG C, and the acetic fermentation time is 60 hours～85 hours；And for example, acetic acid bacteria
Inoculum concentration be 11.8%, acetic fermentation temperature controls at 32.6 DEG C, and the acetic fermentation time is 73.5 hours, so, acetic acid bacteria
Growth activity high, the conversion ratio that ethanol is converted into acetic acid is high, and fermentation time is the most comparatively short.
In order to improve the yield of Citrus vinegar further, such as, described acetic acid bacteria is acetic acid bacteria SM12-87, by selecting vinegar
Acid bacterium SM12-87, ethanol is converted into the conversion ratio of acetic acid and has reached more than 80%.
S180: described Citrus vinegar liquid is filtered and sterilizing successively, obtains Citrus vinegar.
Filter described Citrus vinegar liquid successively, sterilizing obtains Citrus vinegar.
In order to improve the filter efficiency to Citrus vinegar, such as, the Citrus vinegar liquid drainage screen coarse filtration that will ferment, with
Remove bigger solid impurity, then the Citrus vinegar liquid through coarse filtration is poured into ultrafiltration in tubular membrane feed liquid bucket, remove citric acid
Thalline in vinegar liquid, makes vinegar matter clarify.Further, in order to improve the effect of described ultrafiltration, such as, control before ultrafiltration into
Material temperature degree 26 DEG C, operates pressure 0.1MPa, so, just both can shorten the ultrafiltration time, can ensure that again preferably removal
Major part thalline.
In order to kill acetic acid bacteria in Citrus vinegar, wine yeast, Citrus vinegar is carried out disinfecting action, such as, described
The temperature of disinfecting action is 75 DEG C～85 DEG C, and the time of described disinfecting action is 15min～25min.In order to reduce Citrus vinegar
Nutritive loss, such as, described disinfecting action is 80 DEG C and keeps 20min, so can reduce the mesotrophic loss of Citrus vinegar.
S190: add citrus flavors and citrus preservative to described Citrus vinegar.
The Citrus vinegar main component that obtains of fermentation is acetic acid, additionally, possibly together with the citric acid of trace, lactic acid, citric acid and
The organic acid such as succinic acid.Owing to acetic acid has extremely strong pungent taste, should not directly use.
In order to improve local flavor and the mouthfeel of described Citrus vinegar, and the pungent taste of mitigation acetic acid, such as, to described Citrus vinegar
Add citrus flavors；Such as, described citrus flavors includes each component of following mass parts: soybean oligo saccharide 1 part～5 parts,
Oligofructose 0.5 part～7 parts, erythritol 1.5 parts～4.5 parts, xylitol 2 parts～5 parts and Mel 2 parts～10 parts.And for example, institute
State citrus flavors and include each component of following mass parts: Talin 1 part～4 parts, rebaudioside A 2 parts～3.5 parts, the Radix Astragali are many
Sugar 1.3 parts～1.7 parts, oligomeric different Fructus Hordei Germinatus polysaccharide 2.5 parts～3.5 parts and Mel 2 parts～10 parts.And for example, described citrus flavors
Each component including following mass parts: Fructus Mori polysaccharide 1.2 parts～1.8 parts, glycyrrhizin 0.5 part～3.5 parts, platycodon root polysaccharide 1.5
Part～2.5 parts, steviol glycosides 1.2 parts～3.6 parts, trehalose 0.2 part～1.6 parts, erythritol 0.2 part～2.2 parts, xanthan gum
0.1 part～0.6 part and Mel 2 parts～10 parts.And for example, described citrus flavors includes each component of following mass parts: Semen sojae atricolor is low
Polysaccharide 1 part～5 parts, oligofructose 0.5 part～7 parts, erythritol 1.5 parts～4.5 parts, xylitol 2 parts～5 parts, maltose alcohol 2
Part～6 parts, Talin 1 part～4 parts, rebaudioside A 2 parts～3.5 parts, astragalus polysaccharides 1.3 parts～1.7 parts, oligomeric different Fructus Hordei Germinatus many
Sugar 2.5 parts～3.5 parts, Fructus Mori polysaccharide 1.2 parts～1.8 parts, glycyrrhizin 0.5 part～3.5 parts, platycodon root polysaccharide 1.5 parts～2.5
Part, steviol glycosides 1.2 parts～3.6 parts, trehalose 0.2 part～1.6 parts, erythritol 0.2 part～2.2 parts, xanthan gum 0.1 part～
0.6 part and Mel 2 parts～10 parts.
Such as, described citrus flavors is 1:(200～250 with the mass ratio of described Citrus vinegar)；And for example, described Citrus wind
Taste agent is 1:(200～220 with the mass ratio of described Citrus vinegar)；And for example, described citrus flavors and the quality of described Citrus vinegar
Ratio is 1:205.
By add combinations thereof citrus flavors so that Citrus vinegar pure in mouth feel is soft, sweet and sour taste, micro-sweet and not
Puckery, taste silk floss alcohol, salubrious, without other abnormal flavour.Further, by adding combinations thereof citrus flavors, tradition sweeting agent is overcome
The unicity of taste and the unicity of nutrition, it is achieved that the mixing of different sweeting agents so that mouthfeel is the most mellow tasty and refreshing, Yi Jiying
Support the variation increased.Further, said components citrus flavors, on the basis of considering to ensure sugariness, the most just reduce sugar
Heat, and strengthen the fragrance of product, but also improve health-care effect and the local flavor of product.
Further, in order to obtain more excellent mouthfeel, such as, described citrus flavors includes each group of following mass parts
Point: soybean oligo saccharide 1.5 parts, oligofructose 1.2 parts, erythritol 2.0 parts, xylitol 2.1 parts, maltose alcohol 2.4 parts, rope horse
Sweet 1.3 parts, rebaudioside A 2.5 parts, astragalus polysaccharides 1.42 parts, oligomeric different Fructus Hordei Germinatus polysaccharide 2.7 parts, Fructus Mori polysaccharide 1.4 parts, Radix Glycyrrhizae
Glucin 0.8 part, platycodon root polysaccharide 1.9 parts, steviol glycosides 1.3 parts, trehalose 0.5 part, erythritol 0.5 part, xanthan gum 0.2 part,
Mel 8 parts and 0.02 part of essence.By adding the described citrus flavors of said components, eliminate acetic acid in Citrus vinegar intrinsic
Zest tart flavour and penetrating odor, and maintain the natural scents that Citrus are intrinsic, strengthen the fragrance of Citrus vinegar product, it is thus achieved that
More mouthfeel.
It is appreciated that to obtain more preferable mouthfeel, needs to control the acidity in Citrus vinegar, i.e. acetic acid content, such as, control
The acidity of Citrus vinegar processed is 0.22%～0.68%, and so, mouthfeel is suitable.And for example, the acidity controlling Citrus vinegar is 0.42%, makes
The mouthfeel obtaining Citrus vinegar is excellent.Such as, regulation acidity can be adjusted by clear water, in order to strengthen the nutrition of Citrus vinegar,
Such as, regulated the acidity of Citrus vinegar by orange blossom, so, incessantly can obtain purer mouthfeel, moreover it is possible to strengthen Citrus
The nutrition of vinegar.
In order to improve the shelf-life of Citrus vinegar, extend the shelf-life of Citrus vinegar by adding citrus preservative.In order to protect
The quality of card Citrus vinegar, and reduce the adverse effect to human body, such as, described citrus preservative includes each group of following mass parts
Point: nisin (Nisin) 0.05 part～0.4 part, tea polyphenols 0.05 part～0.42 part, 0.05 part of ascorbic acid～0.48
Part, polylysine 0.05 part～0.45 and sodium diacetate 0.05 part～0.44 part.
Use the described citrus preservative of the most each component, it is possible to increase the shelf-life of Citrus vinegar, and to human non-toxic's evil
Effect.
It should be noted that Nisin is nisin, it is the antibacterial of secretion in a kind of streptococcus acidi lactici metabolic process
Element, it has the strongest bactericidal action, owing to Nisin is a peptide species, quickly by pancreas milk reducing protease digesting ammonification after it is edible
Base acid, thus, Nisin is the antiseptics for natural food that a kind of comparison is safe.Polylysine is a kind of, and to have bacteriostasis efficacy many
Peptide, has broad-spectrum antibacterial effect, equal to gram positive bacteria, gram negative bacteria, fungus and some thermostability bud pole bacterium etc.
There is bacteriostasis.By using the citrus preservative of said components, it is possible to extend the shelf-life of Citrus vinegar and nontoxic, to people
Body is healthy.
Further, in order to obtain more preferable preservation and effect, such as, described citrus preservative includes each of following mass parts
Component: Nisin 0.125 part, tea polyphenols 0.21 part, 0.16 part of ascorbic acid, polylysine 0.2 part and sodium diacetate 0.25 part.
By selecting the citrus preservative of said components, the bacteriostasis rate of Citrus vinegar can reach more than 90%, and preservation and effect is more preferably.
S210: the described Citrus vinegar that there was added described citrus flavors and described citrus preservative is vacuum-packed.
The pot-life of described Citrus vinegar can be improved further by described Citrus vinegar being carried out vacuum packaging.
Such as, use bottled, canned or packed mode that described Citrus vinegar is vacuum-packed.
The preparation method of above-mentioned Citrus vinegar is as follows: S110: gather fresh Citrus；S120: described Citrus are entered
Row cleans；S130: the described Citrus after cleaning are carried out sterilizing；S140: the described Citrus after sterilizing are carried out pre-
Process, obtain Citrus juice；S150: described Citrus juice is carried out heat sterilization；S160: to the described Citrus after heat sterilization
Juice carries out alcohol fermentation, obtains Citrus alcohol fermentation liquid；S170: described Citrus alcohol fermentation liquid is carried out acetic fermentation, obtains
Citrus vinegar liquid；S180: described Citrus vinegar liquid is filtered and sterilizing successively, obtains Citrus vinegar；S190: to described Citrus
Vinegar adds citrus flavors and citrus preservative, it is possible to prepare quality preferable Citrus vinegar.
By the preparation method of above-mentioned Citrus vinegar, improve the yield of Citrus vinegar, improve the quality of Citrus vinegar, and
Further improve the mouthfeel of Citrus vinegar, extend the shelf-life of Citrus vinegar.
It should be noted that " part " of the respective embodiments described above include kilogram, gram and milligram etc. mass metrology unit, and
In each embodiment, the implication that described " part " represents is identical or different.
Embodiment described above only have expressed the several embodiments of the present invention, and it describes more concrete and detailed, but also
Therefore the restriction to the scope of the claims of the present invention can not be interpreted as.It should be pointed out that, for those of ordinary skill in the art
For, without departing from the inventive concept of the premise, it is also possible to make some deformation and improvement, these broadly fall into the guarantor of the present invention
Protect scope.Therefore, the protection domain of patent of the present invention should be as the criterion with claims.
Claims (7)
1. the preparation method of a Citrus vinegar, it is characterised in that comprise the steps:
Collect fresh Citrus；
Described Citrus are carried out pretreatment, obtains Citrus juice；
Described Citrus juice is carried out alcohol fermentation, obtains Citrus alcohol fermentation liquid；
Described Citrus alcohol fermentation liquid is carried out acetic fermentation, obtains Citrus vinegar liquid；
Described Citrus vinegar liquid is filtered and sterilizing successively, obtains Citrus vinegar；
The described Citrus vinegar that there was added described citrus flavors and described citrus preservative is vacuum-packed.
The preparation method of Citrus vinegar the most according to claim 1, it is characterised in that use bottled, canned or packed side
Described Citrus vinegar is vacuum-packed by formula.
The preparation method of Citrus vinegar the most according to claim 1, it is characterised in that described filter operation specifically includes as follows
Step: described Citrus vinegar liquid employing drainage screen is carried out coarse filtration, then, the more described Citrus vinegar liquid after coarse filtration is adopted
Ultrafiltration is carried out with in tubular membrane feed liquid bucket.
The preparation method of Citrus vinegar the most according to claim 3, it is characterised in that the temperature of described disinfecting action is 75 DEG C
～85 DEG C.
The preparation method of Citrus vinegar the most according to claim 4, it is characterised in that the temperature of described disinfecting action is 80
℃。
The preparation method of Citrus vinegar the most according to claim 5, it is characterised in that the time of described disinfecting action is
15min～25min.
The preparation method of Citrus vinegar the most according to claim 1, it is characterised in that the time of described disinfecting action is
20min。
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108865643A (en) * | 2018-09-25 | 2018-11-23 | 镇江市京江醋业有限公司 | A kind of manufacturing method of orange fruit vinegar |
| JP2019104838A (en) * | 2017-12-13 | 2019-06-27 | 大日本除蟲菊株式会社 | Acetic acid odor depressant and acetic acid cleaning agent composition containing the same |
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| KR100202129B1 (en) * | 1996-11-15 | 1999-06-15 | 김항구 | Preparation of vinegar from citron |
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| KR100202129B1 (en) * | 1996-11-15 | 1999-06-15 | 김항구 | Preparation of vinegar from citron |
| CN101792710A (en) * | 2010-03-30 | 2010-08-04 | 朱博 | Process for brewing Nanfeng orange vinegar |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| JP2019104838A (en) * | 2017-12-13 | 2019-06-27 | 大日本除蟲菊株式会社 | Acetic acid odor depressant and acetic acid cleaning agent composition containing the same |
| JP7011455B2 (en) | 2017-12-13 | 2022-01-26 | 大日本除蟲菊株式会社 | Acetic acid odor suppressant and acetic acid detergent composition containing it |
| CN108865643A (en) * | 2018-09-25 | 2018-11-23 | 镇江市京江醋业有限公司 | A kind of manufacturing method of orange fruit vinegar |
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Application publication date: 20161116 |