CN106222054A - The preparation method of apple vinegar - Google Patents
The preparation method of apple vinegar Download PDFInfo
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- CN106222054A CN106222054A CN201610601879.4A CN201610601879A CN106222054A CN 106222054 A CN106222054 A CN 106222054A CN 201610601879 A CN201610601879 A CN 201610601879A CN 106222054 A CN106222054 A CN 106222054A
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- Prior art keywords
- mali pumilae
- fructus mali
- parts
- vinegar
- apple vinegar
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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
- C12J1/04—Vinegar; Preparation or purification thereof from alcohol
Abstract
The invention provides the preparation method of a kind of apple vinegar, specifically include following steps: collect fresh Fructus Mali pumilae；Described Fructus Mali pumilae is carried out；Described Fructus Mali pumilae is carried out pretreatment, obtains Fructus Mali pumilae juice；Described Fructus Mali pumilae juice is carried out alcohol fermentation, obtains Fructus Mali pumilae alcohol fermentation liquid；Described Fructus Mali pumilae alcohol fermentation liquid is carried out acetic fermentation, obtains Fructus Mali pumilae vinegar liquid；Described Fructus Mali pumilae vinegar liquid is filtered and sterilizing successively, obtains apple vinegar.By the preparation method of above-mentioned apple vinegar, improve the yield of apple vinegar, improve the quality of apple vinegar, and also improve the mouthfeel of apple vinegar, extend the shelf-life of apple vinegar.
Description
Technical field
The present invention relates to fruit vinegar technical field, particularly relate to the preparation method of a kind of apple 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 apple vinegar because of its abundant raw material, of many uses, effect is remarkable, be loved by the people！
Apple vinegar is with Fructus Mali pumilae 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 Fructus Mali pumilae and vinegar concurrently, be the collection function such as nutrition, health care, dietetic therapy be one
The Novel beverage of body.But, current apple 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 apple vinegar that can prepare the preferable apple vinegar of quality.
The preparation method of a kind of apple vinegar, comprises the steps:
Collect fresh Fructus Mali pumilae；
Described Fructus Mali pumilae is carried out；
Described Fructus Mali pumilae is carried out pretreatment, obtains Fructus Mali pumilae juice；
Described Fructus Mali pumilae juice is carried out alcohol fermentation, obtains Fructus Mali pumilae alcohol fermentation liquid；
Described Fructus Mali pumilae alcohol fermentation liquid is carried out acetic fermentation, obtains Fructus Mali pumilae vinegar liquid；
Described Fructus Mali pumilae vinegar liquid is filtered and sterilizing successively, obtains apple vinegar.
Wherein in an embodiment, use Fructus Mali pumilae abluent that described Fructus Mali pumilae is carried out.
Wherein in an embodiment, described Fructus Mali pumilae abluent includes oxalic acid and ethanol.
Wherein in an embodiment, described Fructus Mali pumilae abluent also includes tablet vinegar.
Wherein in an embodiment, described Fructus Mali pumilae abluent also includes water and Sal.
Wherein in an embodiment, described Fructus Mali pumilae abluent is diluted.
Wherein in an embodiment, described Fructus Mali pumilae abluent is 1:(95～105 with the mass ratio of clear water).
The preparation method of above-mentioned apple vinegar is as follows: collect fresh Fructus Mali pumilae；Described Fructus Mali pumilae is carried out；Right
Described Fructus Mali pumilae carries out pretreatment, obtains Fructus Mali pumilae juice；Described Fructus Mali pumilae juice is carried out alcohol fermentation, obtains Fructus Mali pumilae alcohol fermentation liquid；
Described Fructus Mali pumilae alcohol fermentation liquid is carried out acetic fermentation, obtains Fructus Mali pumilae vinegar liquid；Described Fructus Mali pumilae vinegar liquid is filtered successively
And sterilizing, obtain apple vinegar.By the preparation method of above-mentioned apple vinegar, improve the yield of apple vinegar, improve apple vinegar
Quality, and also improve the mouthfeel of apple vinegar, extend the shelf-life of apple vinegar.
Accompanying drawing explanation
Fig. 1 is the flow chart of steps of the preparation method of the apple 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 apple vinegar, comprise the steps: to collect fresh Fructus Mali pumilae；Described Fructus Mali pumilae is carried out
Clean；Described Fructus Mali pumilae is carried out pretreatment, obtains Fructus Mali pumilae juice；Described Fructus Mali pumilae juice is carried out alcohol fermentation, obtains Fructus Mali pumilae ethanol
Fermentation liquid；Described Fructus Mali pumilae alcohol fermentation liquid is carried out acetic fermentation, obtains Fructus Mali pumilae vinegar liquid；Described Fructus Mali pumilae vinegar liquid is entered successively
Row filters and sterilizing, obtains apple vinegar.
Such as, the preparation method of the apple vinegar of another embodiment, comprise the steps: to collect fresh Fructus Mali pumilae；To institute
State Fructus Mali pumilae to be carried out；Described Fructus Mali pumilae is carried out sterilizing；Described Fructus Mali pumilae is carried out pretreatment, obtains Fructus Mali pumilae juice；To institute
State Fructus Mali pumilae juice and carry out heat sterilization；Described Fructus Mali pumilae juice is carried out alcohol fermentation, obtains Fructus Mali pumilae alcohol fermentation liquid；To described Fructus Mali pumilae
Alcohol fermentation liquid carries out acetic fermentation, obtains Fructus Mali pumilae vinegar liquid；Described Fructus Mali pumilae vinegar liquid is filtered and sterilizing successively, obtains
Apple vinegar；Fructus Mali pumilae flavoring agent and apple fresh-keeping agent is added to described apple vinegar；Described Fructus Mali pumilae flavoring agent and described Herba Marsileae Quadrifoliae will be there was added
The described apple vinegar of fresh-keeping agent of fruits is vacuum-packed.
Such as, the preparation method of the apple vinegar of another embodiment, comprise the steps: S110: gather fresh apple；
S120: described Fructus Mali pumilae is carried out；S130: the described Fructus Mali pumilae after cleaning is carried out sterilizing；S140: after sterilizing
Described Fructus Mali pumilae carry out pretreatment, obtain Fructus Mali pumilae juice；S150: described Fructus Mali pumilae juice is carried out heat sterilization；S160: to heating
Described Fructus Mali pumilae juice after sterilizing carries out alcohol fermentation, obtains Fructus Mali pumilae alcohol fermentation liquid；S170: described Fructus Mali pumilae alcohol fermentation liquid is entered
Row acetic fermentation, obtains Fructus Mali pumilae vinegar liquid；S180: described Fructus Mali pumilae vinegar liquid is filtered and sterilizing successively, obtains apple vinegar；
S190: add Fructus Mali pumilae flavoring agent and apple fresh-keeping agent to described apple vinegar.
In order to further illustrate the preparation method of above-mentioned apple vinegar, such as, refer to Fig. 1, an embodiment of the present invention
The preparation method of apple vinegar, comprises the steps:
S110: gather fresh apple.
In order to ensure the quality of apple vinegar, the quality of Fructus Mali pumilae is extremely important, therefore, it is necessary to ensure the complete of fruit quality
Good, such as, choose fresh and complete Fructus Mali pumilae as apple vinegar raw material.
It is appreciated that fresh apple 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 apple vinegar.And pluck at this, store and during transport etc., Fructus Mali pumilae
Controlling of quality is most important for the quality of apple vinegar product.
In order to ensure quality and the shelf life of described Fructus Mali pumilae, and the convenience of raising Preservation Treatment, such as, use Fructus Mali pumilae
Inorganic agent carries out Preservation Treatment to described Fructus Mali pumilae；And for example, use the mode of spraying, described Fructus Mali pumilae inorganic agent is sprayed to described Herba Marsileae Quadrifoliae
The surface of fruit, in such manner, it is possible to guarantee quality and the shelf life of described Fructus Mali pumilae, and improves the convenience of Preservation Treatment.
In order to improve the convenience of fresh-keeping operation, such as, described Preservation Treatment uses Fructus Mali pumilae inorganic agent to carry out Preservation Treatment,
I.e. by add Fructus Mali pumilae inorganic agent process Fructus Mali pumilae, can both keep quality and the quality of Fructus Mali pumilae, can save again the operating time and
Cost.
In order to improve the quality and safety of apple vinegar, reduce the harmful effect that Fructus Mali pumilae is brought by harmful components, by using
Biological Fructus Mali pumilae inorganic agent carrys out fresh-keeping fresh apple；Such as, in order to improve the fresh-keeping effect to fresh apple, such as, described Fructus Mali pumilae
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 Fructus Mali pumilae 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 Fructus Mali pumilae 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 Fructus Mali pumilae 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 Fructus Mali pumilae inorganic agent of following each component, it can be ensured that the quality of described Fructus Mali pumilae 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 Fructus Mali pumilae inorganic agent and browning inhibitor, it processes with described Fructus Mali pumilae
After other components of agent are compounding, effectively inhibit peroxidase (peroxidase, the POD) activity of fresh apple, so that
The browning degree obtaining fresh apple reduces, and has reached good effect of color protection；Citric acid is by suppressing the polyphenol oxidase of Fructus Mali pumilae
(polyphenol oxidase, PPO) enzymatic activity, can prevent enzymatic brown after it is compounding with other components of described Fructus Mali pumilae inorganic agent
Become, maintain the freshness of fresh apple.Fructus Mali pumilae can be suppressed hard after lysozyme is compounding with other components of described Fructus Mali pumilae inorganic agent
The decline of degree, keeps the color and luster of fresh apple, delays the decline of nutrition content, and lysozyme processes can delay fresh apple
The speed that polyphenol oxidase (polyphenol oxidase, PPO) enzymatic activity rises, it is possible to effectively slow down the brown stain of fresh apple
Degree.Apple polyphenol oxidase can be preferably suppressed after chitosan is compounding with other components of described Fructus Mali pumilae inorganic agent
(polyphenol oxidase, PPO) activity, reduces the browning degree of fresh apple, and can improve peroxidase
(peroxidase, POD) activity, can effectively delay rotting of Fructus Mali pumilae, makes Fructus Mali pumilae 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 apple can be preferably maintained after sodium ascorbate is compounding with other components of described Fructus Mali pumilae inorganic agent, and
Japan pepper essential oil, Bulbus Allii quintessence oil, ginger essential oil are to extract in natural materials, and fresh-keeping to Fructus Mali pumilae has good fresh-keeping work
With, and do not interfere with health.And other components of calcium chloride and described Fructus Mali pumilae inorganic agent can effectively suppress pectin after compounding
Enzymatic activity, keeps the intact of Fructus Mali pumilae crust, 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 apple 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 Fructus Mali pumilae
Between.
Further, in order to apple fresh-keeping is obtained more preferable fresh-keeping effect, such as, described Fructus Mali pumilae 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 Fructus Mali pumilae inorganic agent, Fructus Mali pumilae can
To keep fresh color and fragility, the best to the holding effect of fruit quality, nutrition.
In order to improve the fresh-keeping effect of Fructus Mali pumilae further, such as, Fructus Mali pumilae inorganic agent temperature is maintained 40 DEG C～60 DEG C, as
This, the organoleptic quality that fresh apple can be kept, the decline delaying nutrient substance, the breeding of suppression microorganism, fresh apple is had
Preferably effect of color protection.Further, in order to maintain the preferable quality of fresh apple, such as, Fructus Mali pumilae inorganic agent temperature is maintained
At 50 DEG C.
S120: described Fructus Mali pumilae is carried out.
In the planting process of Fructus Mali pumilae, often relate to the use of a lot of pesticide.Therefore, it is necessary to producing apple vinegar
Before, Fructus Mali pumilae is carried out, to reduce the persticide residue of apple surface.Additionally, due to the natural characteristic of Fructus Mali pumilae, its surface is also
The impurity such as a little parasitic ovums can be remained unavoidably.
In order to improve the cleaning performance to Fructus Mali pumilae, such as, use Fructus Mali pumilae abluent that Fructus Mali pumilae is carried out；Such as, described
Fructus Mali pumilae 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 Fructus Mali pumilae 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 Fructus Mali pumilae 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 Fructus Mali pumilae abluent, it is possible to the agriculture to apple 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 of apple surface, to improve cleaning performance, optimal solvent is the ethanol that safety is good.For improving abluent
The ability of eccysis Fructus Mali pumilae 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 apple 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 Herba Marsileae Quadrifoliae
Really the cleaning of remained on surface pesticide further increases cleaning performance.
Further, employing the Fructus Mali pumilae abluent of above-mentioned compounding ingredients, Fructus Mali pumilae is being carried out operation, reduces Fructus Mali pumilae table
The persticide residue in face.
In order to preferably reduce the persticide residue of apple surface, such as, described Fructus Mali pumilae 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 Fructus Mali pumilae abluent of said components, to the pesticide reducing apple surface
It is the best that residual quantity improves cleaning performance.
It is understood that be used in combination Fructus Mali pumilae abluent to Fructus Mali pumilae clean during, need coordinate clear water to Herba Marsileae Quadrifoliae
Fruit is carried out, and not merely uniquely relies on Fructus Mali pumilae abluent and complete to clean.
The use ratio of Fructus Mali pumilae abluent can be adjusted according to practical experience, such as, also described Fructus Mali pumilae abluent is entered
Row dilution；And for example, Fructus Mali pumilae abluent is 1:(95～105 with the mass ratio of clear water), so, preferable to the effect of Fructus Mali pumilae.
In order to preferably reduce the persticide residue of apple surface, such as, by Fructus Mali pumilae in advance with containing Fructus Mali pumilae 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, Fructus Mali pumilae is soaked 12min in advance with the clear water containing Fructus Mali pumilae abluent in advance, so,
Preferable to the cleaning efficiency of Fructus Mali pumilae.
Such as, after using Fructus Mali pumilae abluent that Fructus Mali pumilae is cleaned, need again Fructus Mali pumilae to be carried out with clear water.
S130: the described Fructus Mali pumilae after cleaning is carried out sterilizing.
In order to improve the quality of apple vinegar, remove the miscellaneous bacteria of apple surface, Fructus Mali pumilae is carried out sterilization processing.May be appreciated
It is that Fructus Mali pumilae, in the technique of brewing apple vinegar, needs to pulverize Fructus Mali pumilae, if not carrying out sterilizing before pulverizing, very
Easily cause the Fructus Mali pumilae juice after pulverizing by living contaminants, the quality of reduction apple vinegar.
In order to remove the miscellaneous bacteria of apple surface, and reduce the loss of Fructus Mali pumilae nutrition in sterilization process, such as, adopt
By the Ozone Water that concentration is 5ppm～6.5ppm, Fructus Mali pumilae sterilization is carried out sterilizing operation, the time of described sterilizing operation
It it is 18 seconds～25 seconds；And for example, Fructus Mali pumilae is sterilized 20 seconds～22 seconds by the Ozone Water using concentration to be 6ppm～6.5ppm；And for example, adopt
Sterilizing Fructus Mali pumilae 21 seconds by the Ozone Water that concentration is 6ppm, so, the antibacterial of apple surface more than 90% can be killed.
Further, owing to ozonization is more serious to the oxidation ratio of apple surface, the fraction of Fructus Mali pumilae nutrition can be caused
Lose, in order to reduce the loss of Fructus Mali pumilae nutrition, such as, use the Fructus Mali pumilae disinfection solution of draft formula to carry out sterilization Fructus Mali pumilae and disappear
Poison；And for example, use Fructus Mali pumilae disinfection solution that described Fructus Mali pumilae is carried out sterilizing operation.
In order to Fructus Mali pumilae being played preferable disinfection effect, such as, the Fructus Mali pumilae 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 Fructus Mali pumilae 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
Fructus Mali pumilae 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 Fructus Mali pumilae 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 Fructus Mali pumilae is used Fructus Mali pumilae 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 Fructus Mali pumilae 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 Fructus Mali pumilae, and
Sterilizing time can control in 20 seconds～38 seconds.
It is pointed out that after using disinfection sanitizer that Fructus Mali pumilae is carried out disinfection, can select removing Fructus Mali pumilae table
The disinfection sanitizer in face is carried out operation, such as, is carried out the Fructus Mali pumilae after described sterilization once with sterilized water.
S140: the described Fructus Mali pumilae after sterilizing is carried out pretreatment, obtains Fructus Mali pumilae juice.
Described Fructus Mali pumilae after sterilization is carried out pretreatment, obtains Fructus Mali pumilae juice.Described pretreatment is followed successively by broken behaviour
Work, press operation, coarse filtration operate.
By the described Fructus Mali pumilae after sterilization, after sending into fruits disintegrater pulverizing making beating, obtain raw apple pulp, Fructus Mali pumilae is former
Slurry carries out squeezing and obtains the thick juice of Fructus Mali pumilae, thick for Fructus Mali pumilae juice is carried out coarse filtration, filters out bigger float, obtain Fructus Mali pumilae juice.
In order to prevent Sucus Mali pumilae liquid oxidation variable color, such as, in advance Fructus Mali pumilae is 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 Sucus Mali pumilae oxidation stain.And for example, squeezing behaviour
Add pectase and vitamin C when making, both can ensure that preferable crushing juice rate, Sucus Mali pumilae 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 Sucus Mali pumilae 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 Sucus Mali pumilae 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 Fructus Mali pumilae, 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 Fructus Mali pumilae is 0.006:(10～15), e.g., institute
The mass ratio stating sulphite and the thick juice of described Fructus Mali pumilae is 0.006:11.5, so, and beneficially pigment, inorganic salts ingredients in Fructus Mali pumilae
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 Fructus Mali pumilae juice is carried out heat sterilization.
In order to control the quality of apple vinegar, need Fructus Mali pumilae juice is carried out heat sterilization.And heat, can allow in Fructus Mali pumilae juice
Some nutritional labelings inactivation, thus lose the nutrition in some Fructus Mali pumilae juice.In order to keep the nutrition in Fructus Mali pumilae 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 Fructus Mali pumilae 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 Fructus Mali pumilae juice.
Such as, under vacuum, described heat sterilization operation is carried out, for improving the overall quality of described apple vinegar.
Such as, when carrying out the operation of described heat sterilization, also described Fructus Mali pumilae juice is stirred operation.
It should be noted that prepare the technological process of apple vinegar with Fructus Mali pumilae 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 apple vinegar to be promoted, the content of sugar in Fructus Mali pumilae juice must be controlled, such as, before heat sterilization,
Regulating the pol of Fructus Mali pumilae juice 14% by adding white sugar, so, the apple vinegar local flavor prepared is preferable.
S160: the described Fructus Mali pumilae juice after heat sterilization is carried out alcohol fermentation, obtains Fructus Mali pumilae alcohol fermentation liquid.
To the described Fructus Mali pumilae juice after heat sterilization, introduce wine yeast and carry out airtight alcohol fermentation, obtain Fructus Mali pumilae ethanol
Fermentation liquid.
In order to improve the growth activity of wine yeast, such as, by Fructus Mali pumilae 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 Fructus Mali pumilae 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 Fructus Mali pumilae 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 Fructus Mali pumilae alcohol fermentation liquid is carried out acetic fermentation, obtains Fructus Mali pumilae vinegar liquid.
To described Fructus Mali pumilae alcohol fermentation liquid, introduce acetic acid bacteria, carry out acetic fermentation, obtain Fructus Mali pumilae 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 apple 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 Fructus Mali pumilae vinegar liquid is filtered and sterilizing successively, obtains apple vinegar.
Filter described Fructus Mali pumilae vinegar liquid successively, sterilizing obtains apple vinegar.
In order to improve the filter efficiency to apple vinegar, such as, the Fructus Mali pumilae vinegar liquid drainage screen coarse filtration that will ferment, with
Remove bigger solid impurity, then the Fructus Mali pumilae vinegar liquid through coarse filtration is poured into ultrafiltration in tubular membrane feed liquid bucket, remove malic 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 apple vinegar, wine yeast, apple 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 apple vinegar
Nutritive loss, such as, described disinfecting action is 80 DEG C and keeps 20min, so can reduce the mesotrophic loss of apple vinegar.
S190: add Fructus Mali pumilae flavoring agent and apple fresh-keeping agent to described apple vinegar.
The apple vinegar main component that obtains of fermentation is acetic acid, additionally, possibly together with the malic 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 apple vinegar, and the pungent taste of mitigation acetic acid, such as, to described apple vinegar
Add Fructus Mali pumilae flavoring agent；Such as, described Fructus Mali pumilae flavoring agent 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 Fructus Mali pumilae flavoring agent 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 Fructus Mali pumilae flavoring agent
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 Fructus Mali pumilae flavoring agent 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 Fructus Mali pumilae flavoring agent is 1:(200～250 with the mass ratio of described apple vinegar)；And for example, described Fructus Mali pumilae wind
Taste agent is 1:(200～220 with the mass ratio of described apple vinegar)；And for example, described Fructus Mali pumilae flavoring agent and the quality of described apple vinegar
Ratio is 1:205.
By add combinations thereof Fructus Mali pumilae flavoring agent so that apple 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 Fructus Mali pumilae flavoring agent, 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 Fructus Mali pumilae flavoring agent, 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 Fructus Mali pumilae flavoring agent 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 Fructus Mali pumilae flavoring agent of said components, eliminate acetic acid in apple vinegar intrinsic
Zest tart flavour and penetrating odor, and maintain the natural scents that Fructus Mali pumilae is intrinsic, strengthen the fragrance of apple vinegar product, it is thus achieved that
More mouthfeel.
It is appreciated that to obtain more preferable mouthfeel, needs to control the acidity in apple vinegar, i.e. acetic acid content, such as, control
The acidity of apple vinegar processed is 0.22%～0.68%, and so, mouthfeel is suitable.And for example, the acidity controlling apple vinegar is 0.42%, makes
The mouthfeel obtaining apple vinegar is excellent.Such as, regulation acidity can be adjusted by clear water, in order to strengthen the nutrition of apple vinegar,
Such as, regulated the acidity of apple vinegar by Sucus Mali pumilae, so, incessantly can obtain purer mouthfeel, moreover it is possible to strengthen Fructus Mali pumilae
The nutrition of vinegar.
In order to improve the shelf-life of apple vinegar, extend the shelf-life of apple vinegar by adding apple fresh-keeping agent.In order to protect
The quality of card apple vinegar, and reduce the adverse effect to human body, such as, described apple fresh-keeping agent 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 apple fresh-keeping agent of the most each component, it is possible to increase the shelf-life of apple 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 apple fresh-keeping agent of said components, it is possible to extend the shelf-life of apple vinegar and nontoxic, to people
Body is healthy.
Further, in order to obtain more preferable preservation and effect, such as, described apple fresh-keeping agent 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 apple fresh-keeping agent of said components, the bacteriostasis rate of apple vinegar can reach more than 90%, and preservation and effect is more preferably.
S210: the described apple vinegar that there was added described Fructus Mali pumilae flavoring agent and described apple fresh-keeping agent is vacuum-packed.
The pot-life of described apple vinegar can be improved further by described apple vinegar being carried out vacuum packaging.
Such as, use bottled, canned or packed mode that described apple vinegar is vacuum-packed.
The preparation method of above-mentioned apple vinegar is as follows: S110: gather fresh apple；S120: described Fructus Mali pumilae is entered
Row cleans；S130: the described Fructus Mali pumilae after cleaning is carried out sterilizing；S140: the described Fructus Mali pumilae after sterilizing is carried out pre-
Process, obtain Fructus Mali pumilae juice；S150: described Fructus Mali pumilae juice is carried out heat sterilization；S160: to the described Fructus Mali pumilae after heat sterilization
Juice carries out alcohol fermentation, obtains Fructus Mali pumilae alcohol fermentation liquid；S170: described Fructus Mali pumilae alcohol fermentation liquid is carried out acetic fermentation, obtains
Fructus Mali pumilae vinegar liquid；S180: described Fructus Mali pumilae vinegar liquid is filtered and sterilizing successively, obtains apple vinegar；S190: to described Fructus Mali pumilae
Vinegar adds Fructus Mali pumilae flavoring agent and apple fresh-keeping agent, it is possible to prepare the preferable apple vinegar of quality.
By the preparation method of above-mentioned apple vinegar, improve the yield of apple vinegar, improve the quality of apple vinegar, and
Further improve the mouthfeel of apple vinegar, extend the shelf-life of apple 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 an apple vinegar, it is characterised in that comprise the steps:
Collect fresh Fructus Mali pumilae；
Described Fructus Mali pumilae is carried out；
Described Fructus Mali pumilae is carried out pretreatment, obtains Fructus Mali pumilae juice；
Described Fructus Mali pumilae juice is carried out alcohol fermentation, obtains Fructus Mali pumilae alcohol fermentation liquid；
Described Fructus Mali pumilae alcohol fermentation liquid is carried out acetic fermentation, obtains Fructus Mali pumilae vinegar liquid；
Described Fructus Mali pumilae vinegar liquid is filtered and sterilizing successively, obtains apple vinegar.
The preparation method of apple vinegar the most according to claim 1, it is characterised in that use Fructus Mali pumilae abluent to described Fructus Mali pumilae
It is carried out.
The preparation method of apple vinegar the most according to claim 2, it is characterised in that described Fructus Mali pumilae abluent include oxalic acid and
Ethanol.
The preparation method of apple vinegar the most according to claim 3, it is characterised in that described Fructus Mali pumilae abluent also includes eating
Vinegar.
The preparation method of apple vinegar the most according to claim 4, it is characterised in that described Fructus Mali pumilae abluent also include water and
Sal.
The preparation method of apple vinegar the most according to claim 5, it is characterised in that described Fructus Mali pumilae abluent is carried out dilute
Release.
The preparation method of apple vinegar the most according to claim 6, it is characterised in that described Fructus Mali pumilae abluent and the matter of clear water
Amount ratio is 1:(95～105).
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| RU2811241C1 (en) * | 2023-07-12 | 2024-01-11 | Александр Борисович Колесник | Extractant of bioactive substances from plant materials and method for its preparation |
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Application publication date: 20161214 |