CN106281847A - A kind of elaeagnus conferta fruits fruit wine and the brewing method of fruit vinegar - Google Patents
A kind of elaeagnus conferta fruits fruit wine and the brewing method of fruit vinegar Download PDFInfo
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- CN106281847A CN106281847A CN201510329383.1A CN201510329383A CN106281847A CN 106281847 A CN106281847 A CN 106281847A CN 201510329383 A CN201510329383 A CN 201510329383A CN 106281847 A CN106281847 A CN 106281847A
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- fermentation
- elaeagnus conferta
- conferta fruits
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Abstract
nullThe present invention relates to a kind of elaeagnus conferta fruits fruit wine and the brewing method of fruit vinegar，Its concrete step is as follows: choose the elaeagnus conferta fruits of maturation，With the hot water burn 3-10min of 70-80 DEG C after clear water rinsing，Then 35-40 DEG C of warm water soaking 6-10h is used instead，With elaeagnus conferta fruits: water=1: the ratio of 3 is added pure water making beating and removed seed，With white sugar, the pol of sheep milk pulp is adjusted to 15-20 ° of Bx，The sodium metabisulfite adding 0.2g/kg sheep milk pulp weight carries out sterilizing 2h，Prepare elaeagnus conferta fruits fermentation liquid，Use saccharomyces cerevisiae As2.346、Aroma yeast As2.399 and stench acetobacter AS1.41 carries out alcohol fermentation、Acetic fermentation，And obtain elaeagnus conferta fruits fruit wine and fruit vinegar through aging allotment，Elaeagnus conferta fruits fruit wine is refrigerant exquisitely carved，Mouthfeel is mellow and full soft，It is of high nutritive value，Elaeagnus conferta fruits fruit vinegar tart flavour is soft tasty and refreshing，Health-care effect is good，The method technique is simple，Easily operation，Energy consumption is low，Comprehensive processing and utilization for elaeagnus conferta fruits opens a new technological approaches，The most also technical support is provided for local elaeagnus conferta fruits industry development.
Description
One, technical field
The present invention relates to a kind of elaeagnus conferta fruits fruit wine and the brewing method of fruit vinegar, belong to food fermentation and technology and brewing technology.
Two, background technology
Elaeagnus conferta fruits (Elaeagnus conferta Roxb), has another name called close colored Fructus Elaeagni, south Fructus Elaeagni, rattan Fructus Elaeagni, for Elaeangnaceae (Elaeagnaceae)
Elaeagnus (Elaeagnus) perennial evergreen climber.Elaeagnus conferta fruits be distributed mainly on Vietnam, Malaysia, India and China's south Guangxi and
The states, ground such as the Mengzi in Yunnan, Jinghong, Simao, Lincang, Dehong, in the stockaded village that the Dai nationality lives in concentrated communities, Around the house is it can be seen that elaeagnus conferta fruits.Elaeagnus conferta fruits fruit
Real oval, color is red such as blood, slightly larger than Ovum Columba livia, sour-sweet.Elaeagnus conferta fruits fruits nutrition enriches, protein, aminoacid, mineral nutrients and master
Want vitamin equal size higher.Analyzing ripe elaeagnus conferta fruits, total amino acid content is up to 686mg/100g dry fruit, wherein containing Soviet Union in essential amino acid
Propylhomoserin 284mg/100g, cystine 110mg/100g, valine 248mg/100g, methionine 414mg/100g, isoleucine 187mg/100g, cheese
Propylhomoserin 189mg/100g, phenylalanine 256mg/100g, lysine 323mg/100g；Vitamin C 4.27mg/100g, in addition, every 100g is fresh
Calcic 20.6mg in Guo, phosphorus 57.2mg, carotene 3.15mg, riboflavin 0.4-0.7mg and trace iron.
China's cultivation elaeagnus conferta fruits history of existing more than 100 year, the Dehong prefecture People's Government of Yunnan Province information is open is classified as by elaeagnus conferta fruits as Dehong prefecture special product on the net.
Elaeagnus conferta fruits the most all has distribution at whole Dehong prefecture, and has certain planting scale.The thin juice of sheep milk peel is many, it is not easy to preserve, most sheep
Milk is all eaten raw by fruit, and converted products is less.Elaeagnus conferta fruits is machined with elaeagnus conferta fruits cream, sheep milk fruit jam, the report of dehydration elaeagnus conferta fruits, and Chinese patent discloses
" the sheep milk fruit juice of a kind of applicable drinking of children " (CN103169742A)；" a kind of food containing elaeagnus conferta fruits or the processing of health food and purposes "
(CN200610152738), this food or health food are plus necessary additives by elaeagnus conferta fruits homogenate, extract, and through corresponding preparation
Technique and make the product that is suitable for eating.There is presently no the correlational study report of sheep milk fruit wine and fruit vinegar, this patent is to prepare sheep with fermentation method
Milk fruit wine and fruit vinegar, widened elaeagnus conferta fruits product development field, can be that the development of local elaeagnus conferta fruits industry provides technical support.
Three, summary of the invention
The present invention is directed to above-mentioned prior art, it is provided that a kind of elaeagnus conferta fruits fruit wine and fruit vinegar.The production technology of the present invention is workable, and energy consumption is low, suitable
It is suitable for the large-scale production of batch production, beneficially achievements conversion to become the productivity.To achieve these goals, the present invention adopts the following technical scheme that harvesting
Fresh, ripe elaeagnus conferta fruits, through taking away the puckery taste, go firecoat pre-treatment, the preparation of elaeagnus conferta fruits fermentation liquid, uses two microorganisms co-fermentation mode to carry out fruit
Wine fermentation, with wine degree for fermentation control indexes fermentation time, when alcoholic strength no longer raises stopping alcohol fermentation；Karusen filters, after filtrate aging
To sheep milk fruit wine；Filtrate is accessed acetic acid bacteria and is carried out acetic fermentation, is changed to the control indexes acetic fermentation time with acetate concentration and fermentation liquid wine degree, adds
The Nacl adding 1-2% terminates acetic fermentation, obtains sheep milk fruit vinegar after aging is filtered；
Described elaeagnus conferta fruits dephosphorization skin, take away the puckery taste pre-treating method, uses hot water to process.Choose maturation, there is no individual big, the full sheep milk of small holes caused by worms
Really.After cleaning three times, pull dewatering out.The elaeagnus conferta fruits dripping water puts into the hot water burn 3-10min of 70-85 DEG C, uses 35-40 DEG C of temperature the most again instead
Water soaking 6-10h, water did not just have elaeagnus conferta fruits.During taking away the puckery taste, the point-like firecoat on elaeagnus conferta fruits peel is substantially completely got rid of；
The preparation of described elaeagnus conferta fruits fermentation liquid, after the elaeagnus conferta fruits that pre-treatment is good is removed seed, with elaeagnus conferta fruits: water=1: the ratio of 3 adds pure water making beating,
With white sugar, sheep milk pulp pol is adjusted to 15-20 ° of Bx.Use nonthermal, add the sodium metabisulfite of 0.2g/kg, stir, put
Put 2h, be elaeagnus conferta fruits fermentation liquid；
The operational approach of described two microorganisms wine fermentation is, saccharomyces cerevisiae, aroma yeast is cultivated and two grades of expansions through overactivation, one-level respectively
Cultivating, access saccharomyces cerevisiae and aroma yeast with the 8% of elaeagnus conferta fruits fermentation liquid weight, 2.5%, broth temperature controls at 28-30 DEG C, shaking speed
110r/min, ferments first day, and fermentation bottleneck gauze seals.Shaking table stall after 24h, fermentation bottleneck carries out sealing anaerobic fermentation.Take every 24h
Alcoholic strength surveyed by sample, when alcoholic strength is not in change, or stops fermentation when amplitude of variation is the least；
The preparation method of barms: selected yeast is the As2.346 of DSMZ of institute of microbiology of the Chinese Academy of Sciences.It is former that purchase comes
Beginning strain, after the line of activation medium inclined-plane cultivates 48h under the conditions of 28 DEG C, picking 2 ring is inoculated in first cell culture medium, in 110r/min,
28 DEG C, shaken cultivation 12-14h, it is inoculated in two grades of amplification culture bases with the amount of culture medium weight 8%, in 110r/min, cultivates 12-14h at 30 DEG C；
As2.346 activation medium is: yeast extract 1%, glucose 2%, peptone 2%, agar powder 2%, 121 DEG C of sterilizing 15min；
As2.346 first cell culture medium is: yeast extract 1%, glucose 2%, peptone 2%, elaeagnus conferta fruits fermentation liquid 10%, 115 DEG C of sterilizing 15min；
Bis-grades of amplification culture bases of As2.346 are: yeast extract 1%, glucose 2%, peptone 2%, elaeagnus conferta fruits fermentation liquid 30%, 115 DEG C of sterilizing 15min；
The preparation method of aroma yeast strain: selected utilizing flavoring yeast is the As2.399 of DSMZ of institute of microbiology of the Chinese Academy of Sciences.Increase
The method that fragrant activated yeast is cultivated step by step is identical with the method for saccharomyces cerevisiae；
As2.399 activation medium: malt extract powder 130g/L, agar 15g/L, 115 DEG C of sterilizing 15min；
As2.399 one-level amplification culture base: malt extract powder 130g/L, elaeagnus conferta fruits fermentation liquid 50g/L, 115 DEG C of sterilizing 15min；
Bis-grades of amplification culture bases of As2.399: malt extract powder 130g/L, elaeagnus conferta fruits fermentation liquid 100g/L, 115 DEG C of sterilizing 15min；
Described sheep milk fruit wine aging method is: elaeagnus conferta fruits wine fermentation terminate after first by four layers of filtered through gauze, then with 300 mesh filter-cloth filterings, filter
The sheep milk fruit wine arrived aging 3 months under 5-10 DEG C of low temperature environment, the sheep milk fruit wine that aging terminates, precipitates again supernatant filtration if having, according to sheep milk
The wine degree of fruit wine, pol, acidity adjust a little, make mouthfeel harmonious, are elaeagnus conferta fruits fruit wine.
The operational approach of described fruit vinegar fermentation is: being adjusted by the wine degree of sheep milk fruit wine to 6-9%, acetic acid bacteria is cultivated or two grades of expansions through overactivation, one-level
The acetic acid bacteria seed obtained after big cultivation, is seeded in elaeagnus conferta fruits fruit wine carry out acetic fermentation according to the inoculum concentration of 8%.The whole fermentation phase is 6-8 days,
Fermentation temperature is 33 DEG C, first 1-2 days of fermentation, and shaking speed is 70r/min, and the 3-4 days rotating speeds are 110r/min, and fermentation later stage shaking speed is adjusted
To 80r/min；
The preparation of acetic acid bacteria seed: the acetic acid bacteria of selection is the stench acetobacter As1.41 of DSMZ of institute of microbiology of the Chinese Academy of Sciences, passes through
After the line of activation medium inclined-plane cultivates 48h under the conditions of 30 DEG C, in picking 2 ring acetic acid bacteria to first cell culture medium, vibration training under the conditions of 33 DEG C
After supporting 24h, being inoculated in two grades of amplification culture bases with the ratio of 10%, under the conditions of 33 DEG C, 24h is cultivated in vibration；
Acetic acid bacteria activation medium: glucose 10%, yeast extract 1%, calcium carbonate 2%, agar 1.5%, dehydrated alcohol 3.5%, 121 DEG C of sterilizings
30min；
Acetic acid bacteria first cell culture medium: glucose 10%, yeast extract 1%, calcium carbonate 2%, agar 1.5%, dehydrated alcohol 3.5%, elaeagnus conferta fruits fruit
Wine 10%, 121 DEG C of sterilizing 30min；
Two grades of amplification culture bases of acetic acid bacteria: glucose 10%, yeast extract 1%, calcium carbonate 2%, agar 1.5%, dehydrated alcohol 3.5%, sheep milk
Fruit fruit wine 30%, 121 DEG C of sterilizing 30min；
The aging method of described elaeagnus conferta fruits fruit vinegar: the sheep milk fruit vinegar of fermentation ends, the Sal of sheep milk fruit vinegar weight 1-2%, it is placed in 5-10 DEG C of low temperature ring
Aging 3 months in border；Aseptic filtration；According to the acidity of sheep milk fruit vinegar, the local flavor adjusting elaeagnus conferta fruits i.e. obtains elaeagnus conferta fruits fruit vinegar.
Four, detailed description of the invention
Embodiment 1
The preparation of saccharomyces cerevisiae strain: rule in activation medium, in 28 DEG C of conditions with Inoculating needle picking from the slant strains that As2.346 preserves
After lower cultivation 48h, picking 2 ring is inoculated in 30mL first cell culture medium, and in 110r/min, 28 DEG C, shaken cultivation 12-14h, to cultivate basic weight
The amount of amount 8% is inoculated in bis-grades of amplification culture bases of 150mL, in 110r/min, cultivates 12-14h at 30 DEG C；
The preparation of utilizing flavoring yeast seed: rule in activation medium, in 28 DEG C of bars with Inoculating needle picking from the slant strains that As2.346 preserves
After cultivating 48h under part, picking 2 ring is inoculated in 30mL first cell culture medium, and in 110r/min, 28 DEG C, shaken cultivation 12-14h, with culture medium
The amount of weight 8% is inoculated in bis-grades of amplification culture bases of 100mL, in 110r/min, cultivates 12-14h at 30 DEG C；
The preparation of acetic acid bacteria seed: the acetic acid bacteria of selection is the stench acetobacter As1.41 of DSMZ of institute of microbiology of the Chinese Academy of Sciences, passes through
After the line of activation medium inclined-plane cultivates 48h under the conditions of 30 DEG C, in picking 2 ring acetic acid bacteria to first cell culture medium, vibration training under the conditions of 33 DEG C
After supporting 24h, being inoculated in two grades of amplification culture bases with the ratio of 10%, under the conditions of 33 DEG C, 24h is cultivated in vibration.
The fermentation operation step of sheep milk fruit wine and elaeagnus conferta fruits fruit vinegar: 1, elaeagnus conferta fruits pre-treatment: choose maturation, do not have small holes caused by worms, individual big, full sheep
Milk fruit, after three clear water rinsings, pours the 80 DEG C of hot water burn 5min just not having elaeagnus conferta fruits surface into, adds the most everywhere after part hot water
Cold water makes water temperature be maintained at 40 DEG C of 10h；2, prepared by elaeagnus conferta fruits fermentation liquid: the elaeagnus conferta fruits after process goes seed to pull an oar, with sheep milk sarcocarp: water=1: 3
Ratio adds pure water.With white sugar, the pol of sheep milk pulp is adjusted to 18 ° of Bx.Adding sodium metabisulfite and carry out sterilizing, addition is 0.2g/kg,
Sterilizing 2h；3, wine fermentation: the saccharomyces cerevisiae strain prepared and aroma yeast strain are accessed strain according to 8%, the 2.5% of fermentation liquid total amount,
Fermenting under the conditions of 25-28 DEG C after inoculation, alcoholic strength is surveyed in every 24h sampling, and alcoholic strength is not rising, fermentation ends.After wine fermentation completes, first
By four layers of filtered through gauze, then with 300 mesh filter-cloth filterings, obtain elaeagnus conferta fruits fruit wine.Through 5-10 DEG C of low temperature aging 3 months, allotment make wine acidity,
Pol, the wine degree coordinating and unifying, filter, sterilize the elaeagnus conferta fruits fruit wine that gets product.4, fruit vinegar fermentation: the sheep milk fruit wine sterilized water filtered
Wine degree being transferred to 7%, accesses acetic acid bacteria seed according to the amount of elaeagnus conferta fruits fruit wine weight 8% and carry out acetic fermentation, the whole fermentation phase is 6-8 days, fermentation
Temperature is 33 DEG C, first 1-2 days of fermentation, and shaking speed is 70r/min, and the 3-4 days rotating speeds are 110r/min, and fermentation later stage shaking speed is adjusted to
80r/min.With acetate concentration and wine degree for control indexes fermentation time, when acidity is not when raising, adds the NaCl of 1-2%, be placed in 5-10 DEG C
Low temperature aging 3 months in environment, aseptic filtration i.e. obtains elaeagnus conferta fruits fruit vinegar after adjusting.
Claims (5)
1. this patent provides a kind of elaeagnus conferta fruits fruit wine and the brewing method of fruit vinegar, it is characterised in that ripe cleaned elaeagnus conferta fruits is through taking away the puckery taste, going
After firecoat pre-treatment, prepare elaeagnus conferta fruits fermentation liquid.Access two microorganisms and carry out alcohol fermentation, with alcoholic strength for the control indexes wine fermentation time, when
Wine degree is not raising stopping wine fermentation；Aseptic filtration, filtrate aging obtains elaeagnus conferta fruits fruit wine.Filtrate inoculation acetic acid bacteria carries out fruit vinegar fermentation, with acid
Degree and wine degree are control indexes fruit vinegar fermentation time, and after adding 1-2%NaCl stopping acetic fermentation, at 5-10 DEG C, aging was filtered, i.e. after 3 months
Obtain elaeagnus conferta fruits fruit vinegar.
2. taking away the puckery taste described in claim 1, go the firecoat pre-treating method to be: take maturation, there is no big, the full elaeagnus conferta fruits of small holes caused by worms.After cleaning three times,
Pull dewatering out.The elaeagnus conferta fruits dripping water puts into the hot water burn 3-10min of 70-85 DEG C, uses 35-40 DEG C of warm water soaking 6-10h, water the most again instead
Just do not had elaeagnus conferta fruits.During taking away the puckery taste, the point-like firecoat on elaeagnus conferta fruits peel is substantially completely got rid of.
3. the preparation method of the elaeagnus conferta fruits fermentation liquid described in claim 1: through the elaeagnus conferta fruits of pre-treatment, with elaeagnus conferta fruits: water=1: the ratio of 3 is added pure
Seed is removed in water purification making beating.With white sugar, the pol of sheep milk pulp is adjusted to 15-20 ° of Bx.Add the sodium metabisulfite of 0.2g/kg sheep milk pulp weight
Carry out sterilizing 2h.
4. the operational approach of the two microorganisms elaeagnus conferta fruits wine fermentation described in claim 1: respectively saccharomyces cerevisiae and aroma yeast are activated, expand training step by step
After Yanging, according to the 8% of fermentation liquid weight, the inoculum concentration of 2.5% be inoculated in elaeagnus conferta fruits fermentation liquid and carry out wine fermentation, broth temperature controls
28-30 DEG C, shaking speed 110r/min, ferment first day, fermentation bottleneck gauze seals.Shaking table stall after 24h, fermentation bottleneck carries out sealing anaerobism
Fermentation.
5. the operational approach of the fermentation of the elaeagnus conferta fruits fruit vinegar described in claim 1: the wine degree of sheep milk fruit wine is adjusted to 6-9%, acetic acid bacteria through overactivation,
The acetic acid bacteria seed obtained after domestication or amplification culture, is seeded in elaeagnus conferta fruits fruit wine carry out acetic fermentation according to the inoculum concentration of 8%.The whole fermentation phase is
6-8 days, fermentation temperature was 33 DEG C, first 1-2 days of fermentation, and shaking speed is 70r/min, and the 3-4 days rotating speeds are 110r/min, and the fermentation later stage shakes
Bed rotating speed is adjusted to 80r/min, and acidity stops rising adds 1-2%NaCl stopping fermentation.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN116179300A (en) * | 2023-03-28 | 2023-05-30 | 普洱茶研究院 | Fermented mare's milk fruit vinegar and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN116179300A (en) * | 2023-03-28 | 2023-05-30 | 普洱茶研究院 | Fermented mare's milk fruit vinegar and preparation method thereof |
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