CN106173769A - A kind of method based on complex microorganism persimmon vinegar brewing beverage - Google Patents
A kind of method based on complex microorganism persimmon vinegar brewing beverage Download PDFInfo
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- CN106173769A CN106173769A CN201610763030.7A CN201610763030A CN106173769A CN 106173769 A CN106173769 A CN 106173769A CN 201610763030 A CN201610763030 A CN 201610763030A CN 106173769 A CN106173769 A CN 106173769A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/72—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
- C12J1/02—Vinegar; Preparation or purification thereof from wine
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
- C12J1/08—Addition of flavouring ingredients
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- Bioinformatics & Cheminformatics (AREA)
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- General Health & Medical Sciences (AREA)
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- Non-Alcoholic Beverages (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The invention provides a kind of method based on complex microorganism persimmon vinegar brewing beverage, be specially the fresh Fructus Kaki plucked after the Frost's Descent through 35 days naturally softening take away the puckery taste, the temperature difference utilizing the positive and negative temperature difference 10 degrees Celsius processes 2 times repeatedly, Fructus Kaki sugar content is brought up to more than 20%, making beating separates, remove Calyx Kaki, core, skin slag enters tank, add pectase, cellulase, brewer yeast, acetic acid bacteria and lactic acid bacteria, stir, 30 DEG C of bottom fermentations, detect total acid content 0.8%, add potassium sorbate to its weight/mass percentage composition and reach 0.05%, terminate fermentation；Cool to rapidly less than 5 DEG C, add kieselguhr and filter, fill after allocating and sterilizing, it is finished product.The present invention uses pure natural brewage process to be prepared for persimmon vinegar beverage, and without any chemical addition agent during completing from Feedstock treating to fermentation, the persimmon vinegar beverage indices led to is fully achieved enterprise's mark requirement, and mouthfeel, local flavor and nutrition are splendid.
Description
Technical field
The present invention relates to persimmon vinegar beverage preparing technical field, particularly a kind of based on complex microorganism persimmon vinegar brewing drink
The method of material.
Background technology
Being the most emerging healthy good merchantable brand with fruit vinegar for the fruit vinegar beverage that primary raw material is allocated, it is usually water
Fruit is squeezed the juice to carry out fermenting and first leads to fruit vinegar, forms beverage based on fruit vinegar is formulated the most again.Because of raw material and technological problems, current city
On field, the fruit vinegar beverage of circulation is substantially formulated forming, and even uses alimentary acetic acid to substitute fermentation fruit vinegar and allocates,
Pure brewage almost without, this allows for these fruit vinegar beverages either local flavor or nutrition is the most barely satisfactory, does not reaches consumption
The demand of person.Along with the raising of people's living standard, the enhancing of health perception, vast consumer groups particularly modern female is to U.S.
Pursuit, integrate nutrition, seasoning, the fruit vinegar beverage of health care are increasingly favored and welcome, its market demand must
The most all increasings.Thus the research and development to fruit vinegar of Fructus Kaki beverage utilize, imperative.
Summary of the invention
In order to overcome the deficiencies in the prior art, the invention provides a kind of based on complex microorganism persimmon vinegar brewing beverage
Method, solves existing persimmon vinegar beverage and must carry out allocating and its local flavor and the best technical problem of nutrition.
The technical solution adopted for the present invention to solve the technical problems is: a kind of based on complex microorganism persimmon vinegar brewing drink
The method of material, comprises the steps:
The first step: being put into by the fresh Fructus Kaki plucked after the Frost's Descent in outdoor booth and place 35-45 days, period day and night temperature reaches 10
More than degree Celsius so that Fructus Kaki gradually softens and astringent taste is sloughed, mouthfeel is fragrant and sweet strong simultaneously；
Second step: after being placed 8～16 hours at-6～-8 DEG C by the Fructus Kaki softened and astringent taste is sloughed, temperature is increased to 2
More than DEG C, placement 8～16 hours, twice the most repeatedly so that the sugar content of Fructus Kaki fruit brings up to more than 20%；
3rd step: the Fructus Kaki fruit processed through previous step is carried out making beating and separates, remove Calyx Kaki and core, it is thus achieved that fermentation basis
Liquid, adds a certain amount of pectase and cellulase in this fermentation basal liquid, then adds yeast, acetic acid bacteria and lactic acid bacteria,
Stirring in fermentation tank to form fermentation liquid, wherein in fermentation liquid, the weight/mass percentage composition of each component is respectively as follows: and adds pectase
0.1～0.4%, cellulase 0.1～0.3%, yeast 0.05～0.15%, acetic acid bacteria 0.1～0.3%, lactic acid bacteria 0.1～
0.4%；Fermentation liquid is fermented at 30 DEG C, when its total acid content reaches 0.8% after testing, adds potassium sorbate to its matter
Amount percentage composition reaches 0.05%, terminates fermentation；
4th step: separate: the fermentation liquid terminating fermentation is cooled to rapidly less than 5 DEG C, carried out with diatomite filter
Filter；
5th step: allotment: detection fermentation liquid acidity and pol, controls its acidity between 0.6-0.8%, with Mel, white
It is 8-10% that Saccharum Sinensis Roxb. adjusts its pol.
6th step: filtration, sterilizing, fill, finished product: add kieselguhr, refilters, through 130 DEG C of 3 seconds high-temperature instantaneous sterilizations, fall
To 80 DEG C of filling and sealings, it is finished product.
The positive effect of the present invention: the present invention uses pure natural brewage process to be prepared for persimmon vinegar beverage, from Feedstock treating
Without any chemical addition agent during completing to fermentation, the persimmon vinegar beverage indices led to is fully achieved enterprise's mark and wants
Ask, and mouthfeel, local flavor and nutrition are splendid.
Detailed description of the invention
The present invention provides a kind of method based on complex microorganism persimmon vinegar brewing beverage, and it mainly comprises the following steps:
(1) fresh Fructus Kaki under the freezing and process repeatedly of low temperature naturally softening take away the puckery taste；The sugar content of Fructus Kaki increase to 20% with
On；
(2) add pectase and cellulose treatment fruit juice, be subsequently adding complex microorganism and ferment, when fermentation liquid is total
Acid reaches to terminate fermentation during 0.6%-0.8%.Various nutrient substance and flavor substance in Fructus Kaki are filled in fermentation
The reservation divided and release；The most removable pigment colloid and the phosphate of promotion nominal price ferrum and tannate precipitate and protein
Condense；Obtain fabulous mouthfeel, local flavor and nutrition.
(3) allotment, cryogenic separation, filter, sterilize fill.
Below to a preferred embodiment of the present invention will be described in detail.
Embodiment 1
The preferred embodiment of the present invention 1 one kinds method based on complex microorganism persimmon vinegar brewing beverage, comprises the steps:
The first step: being put into by the fresh Fructus Kaki plucked after the Frost's Descent in outdoor booth and place 35-45 days, period day and night temperature reaches 10
More than degree Celsius so that Fructus Kaki gradually softens and astringent taste is sloughed, mouthfeel is fragrant and sweet strong simultaneously；
Second step: after being placed 12 hours at-7 DEG C by the Fructus Kaki softened and astringent taste is sloughed, temperature is increased to more than 2 DEG C,
Place 12 hours, twice the most repeatedly so that the sugar content of Fructus Kaki fruit brings up to more than 20%, can well extract simultaneously
The aroma substance of Fructus Kaki is fragrant and sweet the strongest；
3rd step: the Fructus Kaki fruit processed through previous step is carried out making beating and separates, remove Calyx Kaki and core, it is thus achieved that fermentation basis
Liquid, adds a certain amount of pectase and cellulase in this fermentation basal liquid, then adds yeast, acetic acid bacteria and lactic acid bacteria,
Stirring in fermentation tank to form fermentation liquid, wherein in fermentation liquid, the weight/mass percentage composition of each component is respectively as follows: and adds pectase
0.25%, cellulase 0.2%, yeast 0.1%, acetic acid bacteria 0.2%, lactic acid bacteria 0.25%；Fermentation liquid is carried out at 30 DEG C
Fermentation, when its total acid content reaches 0.8% after testing, adds potassium sorbate to its weight/mass percentage composition and reaches 0.05%, terminate
Fermentation；
4th step: separate: the fermentation liquid terminating fermentation is cooled to rapidly less than 5 DEG C, carried out with diatomite filter
Filter；
5th step: allotment: detection fermentation liquid acidity and pol, controls its acidity between 0.6-0.8%, with Mel, white
It is 8-10% that Saccharum Sinensis Roxb. adjusts its pol.
6th step: filtration, sterilizing, fill, finished product: add kieselguhr, refilters, through 130 DEG C of 3 seconds high-temperature instantaneous sterilizations, fall
To 80 DEG C of filling and sealings, it is finished product.
After testing, indices complies fully with company standard, and color and luster is light yellow, and mouthfeel is extremely refreshing, sour-sweet moderate, has Fructus Kaki
Fruital taste and strong Mel fragrance.Concrete testing result is as follows:
Organoleptic indicator:
Color and luster: faint yellow.
Form: clear, nothing precipitation.
Flavour: mouthfeel is extremely refreshing, moderately sour and sweet, good taste, free from extraneous odour.
Fragrance: have the Fructus Kaki fragrance of uniqueness, taste soft, with strong Mel fragrance.
Physical and chemical index:
Total acid: 6.0g/L
Soluble solid: 8.0%
Sanitary index
Embodiment 2
The preferred embodiment of the present invention 2 one kinds method based on complex microorganism persimmon vinegar brewing beverage, comprises the steps:
The first step: being put into by the fresh Fructus Kaki plucked after the Frost's Descent in outdoor booth and place 40 days, period day and night temperature reaches 10 degree
Above so that Fructus Kaki gradually softens and astringent taste is sloughed, mouthfeel is fragrant and sweet strong simultaneously；
Second step: after being placed 10 hours at-8 DEG C by the Fructus Kaki softened and astringent taste is sloughed, temperature is increased to more than 2 DEG C,
Place 12 hours, twice the most repeatedly so that the sugar content of Fructus Kaki fruit brings up to more than 20%, can well extract simultaneously
The aroma substance of Fructus Kaki is fragrant and sweet the strongest；
3rd step: the Fructus Kaki fruit processed through previous step is carried out making beating and separates, remove Calyx Kaki and core, it is thus achieved that fermentation basis
Liquid, adds a certain amount of pectase and cellulase in this fermentation basal liquid, then adds yeast, acetic acid bacteria and lactic acid bacteria,
Stirring in fermentation tank to form fermentation liquid, wherein in fermentation liquid, the weight/mass percentage composition of each component is respectively as follows: and adds pectase
0.3%, cellulase 0.2%, yeast 0.15%, acetic acid bacteria 0.25%, lactic acid bacteria 0.35%；Fermentation liquid is carried out at 30 DEG C
Fermentation, when its total acid content reaches 0.8% after testing, adds potassium sorbate to its weight/mass percentage composition and reaches 0.05%, terminate
Fermentation；
4th step: separate: the fermentation liquid terminating fermentation is cooled to rapidly less than 5 DEG C, carried out with diatomite filter
Filter；
5th step: allotment: detection fermentation liquid acidity and pol, controls its acidity between 0.6-0.8%, with Mel, white
It is 8-10% that Saccharum Sinensis Roxb. adjusts its pol.
6th step: filtration, sterilizing, fill, finished product: add kieselguhr, refilters, through 130 DEG C of 3 seconds high-temperature instantaneous sterilizations, fall
To 80 DEG C of filling and sealings, it is finished product.
After testing, indices complies fully with company standard, and color and luster is light yellow, and mouthfeel is extremely refreshing, sour-sweet moderate, has Fructus Kaki
Fruital taste and strong Mel fragrance.
Embodiment 3
The preferred embodiment of the present invention 3 one kinds method based on complex microorganism persimmon vinegar brewing beverage, comprises the steps:
The first step: select after the Frost's Descent, plucks without rotting, going mouldy, without " the Fuping point Fructus Kaki " of pest and disease damage, by harvesting after the Frost's Descent
Fresh Fructus Kaki is put in outdoor booth and is placed 35 days, and period day and night temperature reaches more than 10 degrees Celsius so that Fructus Kaki gradually softens and puckery
Taste is sloughed, and mouthfeel is fragrant and sweet strong simultaneously；
Second step: after being placed 12 hours at-7 DEG C by the Fructus Kaki softened and astringent taste is sloughed, temperature is increased to more than 2 DEG C,
Place 12 hours, twice the most repeatedly so that the sugar content of Fructus Kaki fruit brings up to more than 20%, can well extract simultaneously
The aroma substance of Fructus Kaki is fragrant and sweet the strongest；
3rd step: the Fructus Kaki fruit processed through previous step is carried out making beating and separates, remove Calyx Kaki and core, it is thus achieved that fermentation basis
Liquid, adds a certain amount of pectase and cellulase in this fermentation basal liquid, then adds yeast, acetic acid bacteria and lactic acid bacteria,
Stirring in fermentation tank to form fermentation liquid, wherein in fermentation liquid, the weight/mass percentage composition of each component is respectively as follows: and adds pectase
0.25%, cellulase 0.2%, yeast 0.1%, acetic acid bacteria 0.2%, lactic acid bacteria 0.25%；Fermentation liquid is carried out at 30 DEG C
Fermentation, when its total acid content reaches 0.8% after testing, adds potassium sorbate to its weight/mass percentage composition and reaches 0.05%, terminate
Fermentation；
4th step: separate: the fermentation liquid terminating fermentation is cooled to rapidly less than 5 DEG C, carried out with diatomite filter
Filter to obtain persimmon vinegar；
5th step: allotment: detection fermentation liquid acidity and pol, controls its acidity between 0.6-0.8%, with Mel, white
It is 8-10% that Saccharum Sinensis Roxb. adjusts its pol, particularly as follows: be separately added into white sugar, Mel and pure water in persimmon vinegar, it is thus achieved that allotment
Liquid, in described seasoning liquid, the weight/mass percentage composition of persimmon vinegar is 8%, and the weight/mass percentage composition of white sugar is 2%, the quality of Mel
Percentage composition is 4.5%
6th step: filtration, sterilizing, fill, finished product: add kieselguhr, refilters, through 130 DEG C of 3 seconds high-temperature instantaneous sterilizations, fall
To 80 DEG C of filling and sealings, it is finished product.
After testing, indices complies fully with company standard, and color and luster is light yellow, and mouthfeel is extremely refreshing, sour-sweet moderate, has Fructus Kaki
Fruital taste and strong Mel fragrance.
Above-described only the preferred embodiments of the present invention, the explanation of it should be understood that above example is simply used
In helping to understand method and the core concept thereof of the present invention, the protection domain being not intended to limit the present invention, all the present invention's
Any amendment of being made within thought and principle, equivalent etc., should be included within the scope of the present invention.
Claims (2)
1. a method based on complex microorganism persimmon vinegar brewing beverage, it is characterised in that comprise the steps:
The first step: being put into by the fresh Fructus Kaki plucked after the Frost's Descent in outdoor booth and place 35-45 days, it is Celsius that period day and night temperature reaches 10
More than degree so that Fructus Kaki gradually softens and astringent taste is sloughed, mouthfeel is fragrant and sweet strong simultaneously；
Second step: will soften and after the Fructus Kaki sloughed of astringent taste places 8～16 hours at-6～-8 DEG C, temperature be increased to 2 DEG C with
On, placement 8～16 hours, twice the most repeatedly so that the sugar content of Fructus Kaki fruit brings up to more than 20%；
3rd step: the Fructus Kaki fruit processed through previous step is carried out making beating and separates, remove Calyx Kaki and core, it is thus achieved that fermentation basal liquid,
In this fermentation basal liquid, add a certain amount of pectase and cellulase, then add yeast, acetic acid bacteria and lactic acid bacteria, in fermentation
Stir in tank to form fermentation liquid, wherein in fermentation liquid the weight/mass percentage composition of each component be respectively as follows: add pectase 0.1～
0.4%, cellulase 0.1～0.3%, yeast 0.05～0.15%, acetic acid bacteria 0.1～0.3%, lactic acid bacteria 0.1～0.4%；
Fermentation liquid is fermented at 30 DEG C, when its total acid content reaches 0.8% after testing, adds potassium sorbate to its percent mass
Content reaches 0.05%, terminates fermentation；
4th step: separate: the fermentation liquid terminating fermentation is cooled to rapidly less than 5 DEG C, filters with diatomite filter；
5th step: allotment: detection fermentation liquid acidity and pol, controls its acidity between 0.6-0.8%, with Mel, white sugar
Adjusting its pol is 8-10%；
6th step: filtration, sterilizing, fill, finished product: add kieselguhr, refilters, and through 130 DEG C of 3 seconds high-temperature instantaneous sterilizations, is down to 80
DEG C filling and sealing, is finished product.
A kind of method based on complex microorganism persimmon vinegar brewing beverage the most according to claim 1, it is characterised in that bag
Include following steps:
The first step: the fresh Fructus Kaki plucked after the Frost's Descent is put in outdoor booth place 35-45 days, period day and night temperature reach 10 degree with
On so that Fructus Kaki gradually softens and astringent taste is sloughed, and mouthfeel is fragrant and sweet strong simultaneously；
Second step: after being placed 12 hours at-7 DEG C by the Fructus Kaki softened and astringent taste is sloughed, temperature is increased to more than 2 DEG C, places
12 hours, twice the most repeatedly so that the sugar content of Fructus Kaki fruit brings up to more than 20%, can well extract Fructus Kaki simultaneously
Aroma substance fragrant and sweet strong；
3rd step: the Fructus Kaki fruit processed through previous step is carried out making beating and separates, remove Calyx Kaki and core, it is thus achieved that fermentation basal liquid,
In this fermentation basal liquid, add a certain amount of pectase and cellulase, then add yeast, acetic acid bacteria and lactic acid bacteria, in fermentation
Stirring in tank to form fermentation liquid, wherein in fermentation liquid, the weight/mass percentage composition of each component is respectively as follows: and adds pectase
0.25%, cellulase 0.2%, yeast 0.1%, acetic acid bacteria 0.2%, lactic acid bacteria 0.25%；Fermentation liquid is carried out at 30 DEG C
Fermentation, when its total acid content reaches 0.8% after testing, adds potassium sorbate to its weight/mass percentage composition and reaches 0.05%, terminate
Fermentation；
4th step: separate: the fermentation liquid terminating fermentation is cooled to rapidly less than 5 DEG C, filters with diatomite filter；
5th step: allotment: detection fermentation liquid acidity and pol, controls its acidity between 0.6-0.8%, with Mel, white sugar
Adjusting its pol is 8-10%；
6th step: filtration, sterilizing, fill, finished product: add kieselguhr, refilters, and through 130 DEG C of 3 seconds high-temperature instantaneous sterilizations, is down to 80
DEG C filling and sealing, is finished product.
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107410799A (en) * | 2017-07-26 | 2017-12-01 | 广东省农业科学院蚕业与农产品加工研究所 | A kind of preparation method of multi-cultur es composite fermentation persimmon beverage |
| CN107746792A (en) * | 2017-12-01 | 2018-03-02 | 四川省农业科学院农产品加工研究所 | A kind of preparation method of fruit vinegar |
| CN109362938A (en) * | 2018-09-30 | 2019-02-22 | 哈尔滨佰欧环保科技开发有限公司 | A kind of preparation method of ice cream persimmon |
| CN110656022A (en) * | 2019-11-21 | 2020-01-07 | 樊轩 | Persimmon vinegar brewing method |
| CN114907941A (en) * | 2022-06-27 | 2022-08-16 | 潘竹菊 | Preparation method of fruit raw vinegar |
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| CN104560609A (en) * | 2015-02-10 | 2015-04-29 | 余芳 | Brewing method of wild sweet potato fruit vinegar |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107410799A (en) * | 2017-07-26 | 2017-12-01 | 广东省农业科学院蚕业与农产品加工研究所 | A kind of preparation method of multi-cultur es composite fermentation persimmon beverage |
| CN107410799B (en) * | 2017-07-26 | 2020-08-28 | 广东省农业科学院蚕业与农产品加工研究所 | Preparation method of multi-strain composite fermented persimmon beverage |
| CN107746792A (en) * | 2017-12-01 | 2018-03-02 | 四川省农业科学院农产品加工研究所 | A kind of preparation method of fruit vinegar |
| CN109362938A (en) * | 2018-09-30 | 2019-02-22 | 哈尔滨佰欧环保科技开发有限公司 | A kind of preparation method of ice cream persimmon |
| CN110656022A (en) * | 2019-11-21 | 2020-01-07 | 樊轩 | Persimmon vinegar brewing method |
| CN114907941A (en) * | 2022-06-27 | 2022-08-16 | 潘竹菊 | Preparation method of fruit raw vinegar |
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Application publication date: 20161207 |
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