CN106281954A - 海棠果保健醋的加工方法 - Google Patents

海棠果保健醋的加工方法 Download PDF

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CN106281954A
CN106281954A CN201610694335.7A CN201610694335A CN106281954A CN 106281954 A CN106281954 A CN 106281954A CN 201610694335 A CN201610694335 A CN 201610694335A CN 106281954 A CN106281954 A CN 106281954A
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calophyllum inophyllum
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health promoting
raw material
fermentation
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彭常安
聂瑞平
章伟
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Abstract

本发明公开了一种海棠果保健醋的加工方法，所述的海棠果保健醋，利用营养丰富的海棠果加工出具有色、香、味俱佳的保健醋产品，不仅为海棠果的深加工提供有效的解决方案，还有效保留了原料的有效成份，本产品含有人体必须的多种天然微量的矿物质、维生素，长期食用，可起到改善食欲、促进消化、养颜美容等保健作用，并且有独特的风味和口感，具有良好的市场前景。

Description

海棠果保健醋的加工方法
技术领域
本发明涉及一种保健醋的加工方法，尤其是涉及一种海棠果保健醋的加工方法。
背景技术
海棠果，又名海棠木等，是侧膜胎座目、藤黄科、红厚壳属乔木，海棠含有大量的营养物质，如糖类、多种维生素、有机酸等，能够补充人体所需的营养，提高机体功能，增强对疾病的抵抗力。海棠果中维生素、有机酸及鞣质含量较为丰富，能帮助胃肠对饮食物进行消化，故可用于治疗消化不良食积腹胀之症。
目前市场上，海棠果的深加工产品较少，而将其加工成保健醋，未见相关报道及相关产品上市。
发明内容
本发明的目的在于提供一种以海棠果为主要原料，酿造海棠果保健醋产品的方法，以营养丰富的海棠果为原料，通过原料准备、微波干燥，制作发酵菌种，分离、过滤，干燥，混合发酵，过滤，杀菌的步骤加工而成。
本发明解决其技术问题所采取的技术方案是：
一种海棠果保健醋的加工方法，，其特征在于，采用以下步骤：
A、原料准备：采摘新鲜脆嫩的海棠果、山楂、栝楼、乌饭子，洗净沥干后，破碎成8mm的颗粒，取10kg的海棠果粒、8kg的山楂果粒、3kg的栝楼粒和1kg的乌饭子粒，混合均匀，制得原料果粒备用；
B、微波干燥：使用微波干燥机对原料果粒进行微波干燥处理，处理时间为10min，将原料果粒干燥至含水量为5%；
C、制作发酵菌种：将破碎后的原料、山药豆、白果仁和白莲蒸熟后，降温至45℃时加入酒曲，熟混合原料与酒曲的重量比为98:1，然后混合渗透，保温发酵6天，每隔10小时搅拌一次；
D、分离、过滤：采用板框压滤机进行过滤，得发酵菌液和滤渣；
E、干燥：将滤渣铺在托盘上，放进温度70℃、风速1.05 m/s、隧道长度 3.46m 的隧道式干燥机内，干燥1小时后，进行粉碎，得水份含量为0.5%的海棠果复合粉；
F、混合发酵：取40重量份的海棠果复合粉、30重量份的发酵菌液、3重量份的绿茶菌液、10重量份的牛蒡根粉、5重量份的金银花粉和枸杞粉、玉竹粉各6重量份，混合均匀，接入12%醋酸菌，采用Fring型酸化器进行涡流式醋酸深层培养发酵，在35℃的条件下发酵15天，直至酸度不再上升，调整发酵液酸度为10g/100ml，总固形物含量为6%；
G、过滤：将醋酸发酵好的料液经过滤设备精滤，制得海棠果保健醋；
H、杀菌、灌装和贮藏：将海棠果保健醋进行巴氏杀菌处理，5min后，进行无菌灌装，于常温下贮藏。
有益效果：本发明利用营养丰富的海棠果加工出具有色、香、味俱佳的保健醋产品，不仅为海棠果的深加工提供有效的解决方案，还有效保留了原料的有效成份，本产品含有人体必须的多种天然微量的矿物质、维生素，长期食用，可起到改善食欲、促进消化、养颜美容等保健作用，并且有独特的风味和口感，具有良好的市场前景。
具体实施方式
实施例1：
一种海棠果保健醋的加工方法，其特征在于，其采用以下步骤：
A、原料准备：采摘新鲜脆嫩的海棠果、诃子果、薜荔果，洗净沥干后，破碎成2mm的颗粒，取10kg的海棠果粒、5kg的诃子果粒和1kg的薜荔果粒，混合均匀，备用；
B、微波干燥：使用微波干燥机对原料果粒进行微波干燥处理，处理时间为30min，将原料果粒干燥至含水量为8%；
C、制作发酵菌种：将破碎后的原料、甘薯、麦粒和菱角蒸熟后，降温至30℃时加入酒曲，熟混合原料与酒曲的重量比为85:1，然后混合渗透，再加入0.5%淀粉酶和0.1%糖化酶，保温发酵4-6天，每隔5小时搅拌一次；
D、分离、过滤：采用板框压滤机进行过滤，得发酵菌液和滤渣；
E、干燥：将滤渣铺在托盘上，放进温度75℃、风速1.50 m/s、隧道长度 3.46m 的隧道式干燥机内，干燥45min后，进行粉碎，得水份含量为3%的海棠果复合粉；
F、混合发酵：取45重量份的海棠果复合粉、15重量份的发酵菌液、5重量份的绿茶菌液、12重量份的葛根粉、8重量份的金银花粉和百合粉、川芎粉、紫苏粉各5重量份，混合均匀，接入5%醋酸菌，采用Fring型酸化器进行涡流式醋酸深层培养发酵，在35℃的条件下发酵28天，直至酸度不再上升，调整发酵液酸度为8g/100ml，总固形物含量为10%；
G、过滤：将醋酸发酵好的料液经过滤设备精滤，制得海棠果保健醋；
H、杀菌、灌装和贮藏：将海棠果保健醋进行巴氏杀菌处理，8min后，进行无菌灌装，于常温下贮藏。
实施例2：
一种海棠果保健醋的加工方法，其特征在于，采用以下步骤：
A、原料准备：采摘新鲜脆嫩的海棠果、神秘果、嘉宝果，洗净沥干后，破碎成12mm的颗粒，取10kg的海棠果粒、10kg的神秘果粒和8kg的嘉宝果粒，混合均匀，备用；
B、微波干燥：使用微波干燥机对原料果粒进行微波干燥处理，处理时间为25min，将原料果粒干燥至含水量为12%；
C、制作发酵菌种：将破碎后的原料、紫薯、高粱和银杏蒸熟后，降温至45℃时加入麦曲，熟混合原料与麦曲的重量比为90:1，然后混合渗透，保温发酵3天，每隔2小时搅拌一次；
D、分离、过滤：采用板框压滤机进行过滤，得发酵菌液和滤渣；
E、干燥：将滤渣铺在托盘上，放进温度45℃、风速3.50 m/s、隧道长度 5.26m 的隧道式干燥机内，干燥4小时后，进行粉碎，得水份含量为5%的海棠果复合粉；
F、混合发酵：取65重量份的海棠果复合粉、10重量份的发酵菌液、2重量份的红茶菌液、8重量份的金雀根粉、5重量份的槐花粉和天麻粉、天门冬粉各5重量份，混合均匀，接入15%醋酸菌，采用Fring型酸化器进行涡流式醋酸深层培养发酵，在42℃的条件下发酵10天，直至酸度不再上升，调整发酵液酸度为15g/100ml，总固形物含量为12%；
G、过滤：将醋酸发酵好的料液经过滤设备精滤，制得海棠果保健醋；
H、杀菌、灌装和贮藏：将海棠果保健醋在80℃温度下杀菌15min，最后进行无菌灌装，于常温下贮藏。
实施例3：
一种海棠果保健醋的加工方法，其特征在于，采用以下步骤：
A、原料准备：采摘新鲜脆嫩的海棠果、拐枣、鸡蛋果，洗净沥干后，破碎成0.8mm的颗粒，取5kg的海棠果粒、3kg的拐枣粒和2kg的鸡蛋果粒，混合均匀，备用；
B、微波干燥：使用微波干燥机对原料果粒进行微波干燥处理，处理时间为35min，将原料果粒干燥至含水量为6%；
C、制作发酵菌种：将破碎后的原料、小麦、玉米和牛蒡根蒸熟后，降温至30℃时加入米曲，熟混合原料与米曲的重量比为75:1，然后混合渗透，保温发酵2天，每隔3小时搅拌一次；
D、分离、过滤：采用板框压滤机进行过滤，得发酵菌液和滤渣；
E、干燥：将滤渣铺在托盘上，放进温度80℃、风速1.12 m/s、隧道长度 3.46m 的隧道式干燥机内，干燥6小时后，进行粉碎，得水份含量为0.5%的海棠果复合粉；
F、混合发酵：取40重量份的海棠果复合粉、10重量份的发酵菌液、8重量份的抹茶菌液、12重量份的腊梅根粉、10重量份的金盏花粉和红旱莲粉、续断粉各10重量份，混合均匀，接入3%醋酸菌，采用Fring型酸化器进行涡流式醋酸深层培养发酵，在45℃的条件下发酵7天，直至酸度不再上升，调整发酵液酸度为18g/100ml，总固形物含量为12%；
G、过滤：将醋酸发酵好的料液经过滤设备精滤，制得海棠果保健醋；
H、杀菌、灌装和贮藏：采用双极正负脉冲，脉冲宽度5μs，脉冲频率100Hz 的OUS-4L实验室规模脉冲处理器，在电场强度为40kV/cm条件下，将海棠果保健醋进行杀菌处理360μs，同时保证进料温度和出料温度为 20℃，最后进行无菌灌装，于常温下贮藏。
实施例4：
一种海棠果保健醋的加工方法，其特征在于，采用以下步骤：
A、原料准备：采摘新鲜脆嫩的海棠果、醋栗、百香果，洗净沥干后，破碎成0.8mm的颗粒，取5kg的海棠果粒、2kg的醋栗粒和1kg的百香果粒，混合均匀，备用；
B、微波干燥：使用微波干燥机对原料果粒进行微波干燥处理，处理时间为35min，将原料果粒干燥至含水量为2%；
C、制作发酵菌种：将破碎后的原料、山药豆、玉米和牛蒡根蒸熟后，降温至30℃时加入米曲，熟混合原料与米曲的重量比为85:1，然后混合渗透，保温发酵3天，每隔6小时搅拌一次；
D、分离、过滤：采用板框压滤机进行过滤，得发酵菌液和滤渣；
E、干燥：将滤渣铺在托盘上，放进温度80℃、风速1.12 m/s、隧道长度 3.46m 的隧道式干燥机内，干燥6小时后，进行粉碎，得水份含量为0.5%的海棠果复合粉；
F、混合发酵：取40重量份的海棠果复合粉、10重量份的发酵菌液、8重量份的红茶菌液、12重量份的辣木根粉、10重量份的栀子花粉和玉竹粉、虎杖根粉各10重量份，混合均匀，接入3%醋酸菌，进行涡流式醋酸深层培养发酵，在45℃的条件下发酵7天，直至酸度不再上升，调整发酵液酸度为18g/100ml，总固形物含量为12%；
G、过滤：将醋酸发酵好的料液经过滤设备精滤，制得海棠果保健醋；
H、杀菌、灌装和贮藏：将海棠果保健醋进行杀菌处理，温度120℃、时间15s，最后进行无菌灌装，于常温下贮藏。
实施例5：
一种海棠果保健醋的加工方法，其特征在于，采用以下步骤：
A、原料准备：采摘新鲜脆嫩的海棠果、榅桲、槠实子、拐枣，洗净沥干后，破碎成6mm的颗粒，取10kg的海棠果粒、10kg的榅桲果粒和8kg的槠实子粒、5kg的拐枣粒，混合均匀，备用；
B、微波干燥：使用微波干燥机对原料果粒进行微波干燥处理，处理时间为25min，将原料果粒干燥至含水量为3%；
C、制作发酵菌种：将破碎后的原料、紫薯、高粱和银杏蒸熟后，降温至45℃时加入麦曲，熟混合原料与麦曲的重量比为90:1，然后混合渗透，保温发酵3天，每隔2小时搅拌一次；
D、分离、过滤：采用板框压滤机进行过滤，得发酵菌液和滤渣；
E、干燥：将滤渣铺在托盘上，放进温度45℃、风速3.50 m/s、隧道长度 5.26m 的隧道式干燥机内，干燥4小时后，进行粉碎，得水份含量为5%的海棠果复合粉；
F、混合发酵：取50重量份的海棠果复合粉、25重量份的发酵菌液、2重量份的枣花蜜、8重量份的土茯苓粉、5重量份的槐花粉和天麻粉、天门冬粉各5重量份，混合均匀，接入15%醋酸菌，采用Fring型酸化器进行涡流式醋酸深层培养发酵，在42℃的条件下发酵10天，直至酸度不再上升，调整发酵液酸度为12g/100ml，总固形物含量为12%；
G、过滤：将醋酸发酵好的料液经过滤设备精滤，制得海棠果保健醋；
H、杀菌、灌装和贮藏：将海棠果保健醋在80℃温度下杀菌15min，最后进行无菌灌装，于常温下贮藏。
本发明未涉及部分均与现有技术相同或可采用现有技术加以实现。

Claims (1)

1.一种海棠果保健醋的加工方法，其特征在于，采用以下步骤：
A、原料准备：采摘新鲜脆嫩的海棠果、山楂、栝楼、乌饭子，洗净沥干后，破碎成8mm的颗粒，取10kg的海棠果粒、8kg的山楂果粒、3kg的栝楼粒和1kg的乌饭子粒，混合均匀，制得原料果粒备用；
B、微波干燥：使用微波干燥机对原料果粒进行微波干燥处理，处理时间为10min，将原料果粒干燥至含水量为5%；
C、制作发酵菌种：将破碎后的原料、山药豆、白果仁和白莲蒸熟后，降温至45℃时加入酒曲，熟混合原料与酒曲的重量比为98:1，然后混合渗透，保温发酵6天，每隔10小时搅拌一次；
D、分离、过滤：采用板框压滤机进行过滤，得发酵菌液和滤渣；
E、干燥：将滤渣铺在托盘上，放进温度70℃、风速1.05 m/s、隧道长度 3.46m 的隧道式干燥机内，干燥1小时后，进行粉碎，得水份含量为0.5%的海棠果复合粉；
F、混合发酵：取40重量份的海棠果复合粉、30重量份的发酵菌液、3重量份的绿茶菌液、10重量份的牛蒡根粉、5重量份的金银花粉和枸杞粉、玉竹粉各6重量份，混合均匀，接入12%醋酸菌，采用Fring型酸化器进行涡流式醋酸深层培养发酵，在35℃的条件下发酵15天，直至酸度不再上升，调整发酵液酸度为10g/100ml，总固形物含量为6%；
G、过滤：将醋酸发酵好的料液经过滤设备精滤，制得海棠果保健醋；
H、杀菌、灌装和贮藏：将海棠果保健醋进行巴氏杀菌处理，5min后，进行无菌灌装，于常温下贮藏。
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CN107058046A (zh) * 2017-05-22 2017-08-18 芜湖市三山区绿色食品产业协会 一种五加皮石斛保健醋的制作方法
CN107760546A (zh) * 2017-12-03 2018-03-06 镇江刘恒记食品有限公司 一种含有果粒的醋

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CN104911093A (zh) * 2015-06-09 2015-09-16 彭常安 雪莲果果醋的酿造工艺
CN105520146A (zh) * 2016-02-25 2016-04-27 彭常安 胡颓子果醋饮料的加工方法
CN105779248A (zh) * 2016-03-21 2016-07-20 张俊辉 一种地菍山楂保健果醋的加工方法

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CN104911093A (zh) * 2015-06-09 2015-09-16 彭常安 雪莲果果醋的酿造工艺
CN105520146A (zh) * 2016-02-25 2016-04-27 彭常安 胡颓子果醋饮料的加工方法
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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107058046A (zh) * 2017-05-22 2017-08-18 芜湖市三山区绿色食品产业协会 一种五加皮石斛保健醋的制作方法
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