CN106399041A - Preparation method of mulberry fruit vinegar - Google Patents
Preparation method of mulberry fruit vinegar Download PDFInfo
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- CN106399041A CN106399041A CN201611098618.1A CN201611098618A CN106399041A CN 106399041 A CN106399041 A CN 106399041A CN 201611098618 A CN201611098618 A CN 201611098618A CN 106399041 A CN106399041 A CN 106399041A
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- fermentation
- fructus mori
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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
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- General Health & Medical Sciences (AREA)
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Abstract
The invention relates to a preparation method of fruit vinegar, in particular to a preparation method of mulberry fruit vinegar. The preparation method comprises the following steps: soaking mulberries with salt water, then cleaning and airing; pulping and filtering the mulberries; adding pectinase according to 0.2-1.5 percent of the weight of a raw material and fermenting for 1-5 hours at the temperature of 25-35 DEG C; adding white sugar according to 150-250 g/L; inoculating yeast strains for fermentation, wherein the inoculation amount is 0.5-1 percent, the fermentation temperature is 25-35 DEG C, the time is 4-6 days, and when the alcohol content reaches 6-9 percent, the fermentation is ended; sterilizing mulberry alcohol juice for 10 minutes at the temperature of 90-100 DEG C; inoculating activated acetic bacteria into the fermented mulberry alcohol juice according to the inoculation amount of 8-12 percent, wherein the fermentation temperature is about 30-35 DEG C, and when the acidity reaches 5 percent or above, the fermentation is stopped; putting for 15-20 days at a normal temperature; performing centrifugal filtration to obtain mulberry clear liquor; packaging and pasteurizing. The mulberry fruit vinegar prepared by the preparation method of the mulberry fruit vinegar is sour, sweet and palatable, pure in flavor, rich in fruity flavor, rich in nutrition and long in shelf life.
Description
Technical field
The present invention relates to a kind of preparation method of fruit vinegar, especially a kind of preparation method of Fructus Mori fruit vinegar.
Background technology
Fructus Mori are the general designations (also known as sorosis) of Moraceae Mulberry plant mature fruit cluster, and nutritive value is very high, not only edible but also can
It is used as medicine, and the dense seemingly honey of juice, fragrant and sweet good to eat, it is described as " holy fruit among the people ".In Fructus Mori fruit containing 1.17% protein, 2.15%
Fat, 4.4% saccharide, 6.6% soluble solid, 0.47% mineral, 0.56% organic acid.Additionally, also
Rich in vitamin and carotene etc..China's traditional medicine thinks, Fructus Mori energy liver and kidney tonifying, hair color improving eyesight, nourishing blood to promote the production of body fluid.In view of
Many alimentary health-care functions of Fructus Mori, are formally classified as, by Ministry of Public Health, the list " being food and medicine " in the first batch.Annual three
The end of month the beginning of April, the Fructus Mori that market just has one basket of basket are sold, but Fructus Mori listing only has that two short ten days, and Fructus Mori are difficult
Preserve, on market have morat to sell more, but a lot of people is not fond of drinking.
Content of the invention
For solving the above problems, a kind of present invention retention time length of offer, a kind of system of the Fructus Mori fruit vinegar being of high nutritive value
Preparation Method, concrete technical scheme is：
A kind of preparation method of Fructus Mori fruit vinegar, comprises the following steps：
(1) take ripe fresh Fructus Mori saline soak 1-3 hour, then clean water, dry；
(2) by the Fructus Mori cleaned making beating, filter, obtain mulberry juice；
(3) 0.2-1.5% pressing raw material weight adds pectase, in 25-35 DEG C of bottom fermentation 1-5 hour；
(4) press 150-250g/L and add white sugar；
(5) inoculation yeast strain fermentation, inoculum concentration is the 0.5-1% of Fructus Mori raw material weight, and fermentation temperature is 25-35 DEG C,
Time is 4-6 days, the fermentation ends when alcoholic strength reaches 6-9%；
(6) it is filtrated to get morat refined juice, morat refined juice is sterilized 10 minutes at 90-100 DEG C；
(7) acetic acid bacteria having activated is accessed in the morat refined juice fermenting according to the inoculum concentration of 8-12%, fermentation temperature
At 30-35 DEG C about, when acidity reaches more than 5%, fermentation stops degree；
(8) place 15-20 days under room temperature；
(9) centrifugal filtration, obtains Fructus Mori clear liquid；
(10) encapsulation, pasteurize.
Citric acid adjustment pH value can also be added to 3.8-4.2 in step 4.
Citric acid is mainly used as acidic flavoring agent, solubilizing agent, buffer agent, antioxidant, removes raw meat deodorant, local flavor promoting agent, glue
Solidifying agent, toner etc..Additionally, citric acid also suppresses antibacterial, color fixative, improves local flavor, promotes the effect such as sucrose inversion.
Compared with grain vinegar, fruit vinegar is rich in organic acid and vitamin, and its alimentary health-care function and mouthfeel are more preferably.Fructus Mori fruit vinegar
With the mulberry juice of fresh squeezing as primary raw material, form through fermentable, not only comprise the health care of general vinegar, and
And there is the physiological function of Fructus Mori, such as relieving fatigue, eliminate myalgia, reduce blood pressure, decompose cholesterolemia, prevention of arterial is hard
Change the generation with cardiovascular diseasess, increase appetite, facilitating digestion, the effect such as protection skin.
Compared with prior art the invention has the advantages that：
Mulberry fruit vinegar sour and sweet palatability that a kind of preparation method of Fructus Mori fruit vinegar that the present invention provides is obtained, pure flavor, really
Aromatic strongly fragrant, nutritious, holding time is long.
Specific embodiment
Embodiment one
A kind of preparation method of Fructus Mori fruit vinegar, comprises the following steps：
(1) take ripe fresh Fructus Mori saline soak 1 hour, then clean water, dry；
(2) by the Fructus Mori cleaned making beating, filter, obtain mulberry juice；
(3) press 0.2% addition pectase of raw material weight, in 25 DEG C of bottom fermentations 2 hours；
(4) press 150g/L and add white sugar, add citric acid adjustment pH value to 3.8；
(5) inoculation yeast strain fermentation, inoculum concentration is the 1% of Fructus Mori raw material weight, and fermentation temperature is 25 DEG C, and the time is 4
My god, the fermentation ends when alcoholic strength reaches 6%；
(6) it is filtrated to get morat refined juice, morat refined juice is sterilized 10 minutes at 100 DEG C；
(7) acetic acid bacteria having activated is accessed in the morat refined juice fermenting according to 8% inoculum concentration, fermentation temperature exists
30 DEG C about, when acidity reaches more than 5%, fermentation stops；
(8) place 15 days under room temperature；
(9) centrifugal filtration, obtains Fructus Mori clear liquid；
(10) encapsulation, pasteurize.
Embodiment two
A kind of preparation method of Fructus Mori fruit vinegar, comprises the following steps：
(1) take ripe fresh Fructus Mori saline soak 2 hours, then clean water, dry；
(2) by the Fructus Mori cleaned making beating, filter, obtain mulberry juice；
(3) press 1.5% addition pectase of raw material weight, in 35 DEG C of bottom fermentations 3 hours；
(4) press 250g/L and add white sugar, add citric acid adjustment pH value to 4.2.
(5) inoculation yeast strain fermentation, inoculum concentration is the 1% of Fructus Mori raw material weight, and fermentation temperature is 33 DEG C, and the time is 5
My god, the fermentation ends when alcoholic strength reaches 9%；
(6) it is filtrated to get morat refined juice, morat refined juice is sterilized 10 minutes at 100 DEG C；
(7) acetic acid bacteria having activated is accessed in the morat refined juice fermenting according to 12% inoculum concentration, fermentation temperature
At 35 DEG C about, when acidity reaches more than 5%, fermentation stops：
(8) place 19 days under room temperature；
(9) centrifugal filtration, obtains Fructus Mori clear liquid；
(10) encapsulation, pasteurize.
Claims (2)
1. a kind of preparation method of Fructus Mori fruit vinegar is it is characterised in that comprise the following steps：
(1) take ripe fresh Fructus Mori saline soak 1-3 hour, then clean water, dry；
(2) by the Fructus Mori cleaned making beating, filter, obtain mulberry juice；
(3) 0.2-1.5% pressing raw material weight adds pectase, in 25-35 DEG C of bottom fermentation 1-5 hour；
(4) press 150-250g/L and add white sugar；
(5) inoculation yeast strain fermentation, inoculum concentration is the 0.5-1% of Fructus Mori raw material weight, and fermentation temperature is 25-35 DEG C, the time
For 4-6 days, the fermentation ends when alcoholic strength reaches 6-9%；
(6) it is filtrated to get morat refined juice, morat refined juice is sterilized 10 minutes at 90-100 DEG C；
(7) acetic acid bacteria having activated is accessed in the morat refined juice fermenting according to the inoculum concentration of 8-12%, fermentation temperature exists
30-35 DEG C about, when acidity reaches more than 5%, fermentation stops；
(8) place 15-20 days under room temperature；
(9) centrifugal filtration, obtains Fructus Mori clear liquid；
(10) encapsulation, pasteurize.
2. a kind of preparation method of Fructus Mori fruit vinegar according to claim 1 is it is characterised in that can also add in step 4
Citric acid adjustment pH value is to 3.8-4.2.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611098618.1A CN106399041A (en) | 2016-12-04 | 2016-12-04 | Preparation method of mulberry fruit vinegar |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611098618.1A CN106399041A (en) | 2016-12-04 | 2016-12-04 | Preparation method of mulberry fruit vinegar |
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| Publication Number | Publication Date |
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| CN106399041A true CN106399041A (en) | 2017-02-15 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201611098618.1A Pending CN106399041A (en) | 2016-12-04 | 2016-12-04 | Preparation method of mulberry fruit vinegar |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107299042A (en) * | 2017-06-30 | 2017-10-27 | 阜阳市辉源果桑科技产业园有限公司 | The preparation method of mulberry fruit vinegar |
| CN107488572A (en) * | 2017-08-28 | 2017-12-19 | 李双利 | The vinegar and its preparation technology of one breeding kidney protect liver |
| CN108384701A (en) * | 2018-04-13 | 2018-08-10 | 江苏大学 | A kind of preparation method of the fermented type fruit vinegar rich in anthocyanin |
| CN109355161A (en) * | 2018-12-26 | 2019-02-19 | 云南大学 | The preparation method of one breeder element fruit vinegar |
| CN109511927A (en) * | 2018-12-28 | 2019-03-26 | 青岛灯塔味业有限公司 | A kind of mulberries enzymolysis liquid and its mulberries rice vinegar of preparation |
-
2016
- 2016-12-04 CN CN201611098618.1A patent/CN106399041A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107299042A (en) * | 2017-06-30 | 2017-10-27 | 阜阳市辉源果桑科技产业园有限公司 | The preparation method of mulberry fruit vinegar |
| CN107488572A (en) * | 2017-08-28 | 2017-12-19 | 李双利 | The vinegar and its preparation technology of one breeding kidney protect liver |
| CN108384701A (en) * | 2018-04-13 | 2018-08-10 | 江苏大学 | A kind of preparation method of the fermented type fruit vinegar rich in anthocyanin |
| CN108384701B (en) * | 2018-04-13 | 2021-10-08 | 江苏大学 | Preparation method of anthocyanin-rich fermented fruit vinegar |
| CN109355161A (en) * | 2018-12-26 | 2019-02-19 | 云南大学 | The preparation method of one breeder element fruit vinegar |
| CN109511927A (en) * | 2018-12-28 | 2019-03-26 | 青岛灯塔味业有限公司 | A kind of mulberries enzymolysis liquid and its mulberries rice vinegar of preparation |
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| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170215 |