CN106616163A

CN106616163A - Fruit vinegar beverage making method

Info

Publication number: CN106616163A
Application number: CN201710006096.6A
Authority: CN
Inventors: 吕庆茂
Original assignee: Harbin Weiping Technology Development Co Ltd
Current assignee: Harbin Weiping Technology Development Co Ltd
Priority date: 2017-01-05
Filing date: 2017-01-05
Publication date: 2017-05-10

Abstract

The invention discloses a fruit vinegar beverage making method, belongs to the technical field of beverage processing, and particularly relates to a fruit vinegar making method. The fruit vinegar beverage making method comprises the following steps of mixing pear residue powder, wheat malt powder and clear water, stirring the mixed solution for 10 minutes, rewatering, implementing enzymolysis, boiling, cooling and filtering on the rewatered mixed solution to obtain a pear residue and wheat malt enzymolysis solution, adding white granulated sugar into the pear residue and wheat malt enzymolysis solution, stirring to dissolve, fermenting through saccharomycetes and bacillus aceticus to obtain a fermentation solution, and filtering, diluting, blending, bottling and sterilizing the fermentation solution to obtain a finished product. A fruit vinegar beverage prepared through the making method takes the pear residue as the main raw material, and compared with the fruit vinegar beverage made of juice, the cost is greatly lowered, the fragrance is equivalent, and besides, the enzymolysis process of the wheat malt also produces nutrient substances having healthcare effects like gamma-aminobutyric acid and flavonoid aglycones, so that the healthcare effects of the fruit vinegar beverage are further improved.

Description

A kind of preparation method of fruit vinegar beverage

Technical field

The invention belongs to technical field of beverage processing, and in particular to a kind of preparation method of fruit vinegar beverage.

Background technology

Pears have the good reputation of " ancestors of all kinds of fruits ", because of its fresh and tender succulence, sour and sweet palatability, so and have " natural mineral water " it Claim.Pears are rich in protein, fat, carbohydrate and multivitamin, and health is played an important role, and the people that pears are eaten more is remote Than do not eat or it is few eat pears people flu probability it is low, so have scientist and doctor pears call " omnibearing healthy fruit " or " general practitioner ".In recent years, many regional Jing of China often meet with and continue haze weather on a large scale, air pollution than more serious, often Eating pears can improve respiratory system and PFT, there is moistening lung, can reduce lung by the dust in air and the shadow of flue dust Ring, additionally, pears are also aid digestion, diuresis, profit just, moistening lung clears away heart-fire, stopping coughing and removing phlegm, the effect for carbuncle of bringing down a fever, solve.

Pears can both be processed into pears dry, preserved pears, pear syrup, canned pear etc., it is also possible to make wine, vinegar processed, making fruit juice.With pears For raw material alcoholic, vinegar or fruit juice when, need first pears are carried out into broken squeeze juice extracting, and at present pears slag remaining after China squeezes the juice is still Utilized well, at present in addition to a small amount of pears slag is used for feeding livestock, other major parts are then taken as waste to discard Or burnt as fuel by farmers', this is a kind of greatly waste to resource, and pears slag is mainly by pericarp, fruit stone and remaining pulp Composition, wherein pericarp, pulp account for more than 95%, although pears slag is abundant containing soluble sugar, vitamin, mineral matter and cellulose etc. Nutriment, but its fragrance is nothing like that pear juice is strong, so making fruity food using pears slag receives very big limit System.If making fruit vinegar beverage by primary raw material of pears slag, the fragrance of pears slag is improved by biotechnology, then can be significantly Reduce the production cost of fruit vinegar.

The content of the invention

It is an object of the invention to provide a kind of preparation method of the fruit vinegar beverage with pears slag as primary raw material.

The object of the present invention is achieved like this：

Dry pears slag is crushed and crosses 40 mesh sieve and obtains pears slag powder, 40 mesh sieve are crossed after wheat malt is crushed and obtains Wheat Sprout Powder.

By pears slag powder, Wheat Sprout Powder and clear water according to mass ratio 5:1:50 ratio mixing, mixed liquor is stirred 10 minutes Rehydration, by the mixed liquor after rehydration 45-50 DEG C is warming up to, and 1.5-2 hours are kept under the conditions of 45-50 DEG C, is then heated to 58-62 DEG C of holding 3-4 hour, then 68-72 DEG C of holding 45-50 minute is warmed up to, finally boil Jing coolings, filtration after 2-3 minutes Obtain pears slag wheat malt enzymolysis liquid.

The white granulated sugar of 4-6%, stirring and dissolving, the grape wine for adding 0.05-0.1% is added to live in pears slag wheat malt enzymolysis liquid Property dry ferment, the anaerobic fermentation 80-90 hours under the conditions of 28-32 DEG C, then by 10% inoculum concentration access acetic acid acetobacter seed Liquid, is placed on shaking table, and ventilating fermentation obtains zymotic fluid for 7-9 days under conditions of 28-32 DEG C, 180-220rpm, and zymotic fluid is passed through again Filter, dilution, allotment, bottling, sterilizing, thus obtaining the product finished product.

Present invention additionally comprises such feature：The preparation method of described acetic acid acetobacter seed liquor is：Weigh 4 grams of grapes Sugar, 2 grams of beef extracts, the stirring and dissolving that adds water simultaneously is settled to 100 milliliters, 121 DEG C of moist heat sterilization 15-20 minutes, after being cooled to room temperature Again 4 milliliter of 95% edible ethanol is added with aseptic straw, stir and obtain final product acetic acid acetobacter fluid nutrient medium, connect from inclined-plane Kind of a ring acetic acid acetobacter in fluid nutrient medium, shaking table culture 48 hours under conditions of 28-32 DEG C, 180-220rpm.

The fruit vinegar beverage of the present invention, with pears slag as primary raw material, compared with the fruit vinegar beverage with fruit juice making, substantially reduces Cost, and fragrance is quite, and this is due to when wheat malt and pears slag carry out mixed enzymolysis, discharging substantial amounts of aroma-producing substance. Meanwhile, the nutriment with health-care efficacy, such as GABA, aglycon flavones are also created in wheat malt enzymolysis process, Further increase the health-care efficacy of fruit vinegar beverage of the present invention.

Specific embodiment

The present invention adopt bacterial strain --- acetic acid acetobacter CICC21684 is purchased in Chinese industrial Microbiological Culture Collection pipe Reason center.

4 grams of glucose, 2 grams of beef extracts are weighed, the stirring and dissolving that adds water simultaneously is settled to 100 milliliters, 121 DEG C of moist heat sterilizations 15 Minute, it is cooled to after room temperature and adds 4 milliliter of 95% edible ethanol with aseptic straw again, stir and obtain final product acetic acid acetobacter liquid Culture medium, a ring acetic acid acetobacter is inoculated with from inclined-plane in fluid nutrient medium, the shaking table culture under conditions of 30 DEG C, 200rpm Obtain final product within 48 hours acetic acid acetobacter seed liquor.

By pears slag powder, Wheat Sprout Powder and clear water according to mass ratio 5:1:50 ratio mixing, mixed liquor is stirred 10 minutes Rehydration, by the mixed liquor after rehydration 48 DEG C are warming up to, and are kept for 2 hours under the conditions of 48 DEG C, are then heated to 60 DEG C and are kept 3.5 Hour, then be warmed up to 70 DEG C keep 50 minutes, after finally boiling 2 minutes Jing cooling, filter to obtain pears slag wheat malt enzymolysis liquid.

5% white granulated sugar, stirring and dissolving is added to add the 0.08% dry ferment of grape wine activity in pears slag wheat malt enzymolysis liquid Mother, anaerobic fermentation 85 hours under the conditions of 30 DEG C, then by 10% inoculum concentration access acetic acid acetobacter seed liquor, be placed on shaking table, Under conditions of 30 DEG C, 200rpm ventilating fermentation 8 days zymotic fluid, again Jing is filtered zymotic fluid, dilution, allotment, bottling, sterilizing are Obtain finished product.

Claims

1. a kind of preparation method of fruit vinegar beverage, is characterized in that being prepared from through following process：

(1) 4 grams of glucose, 2 grams of beef extracts are weighed, and the stirring and dissolving that adds water simultaneously is settled to 100 milliliters, 121 DEG C of moist heat sterilization 15-20 Minute, it is cooled to after room temperature and adds 4 milliliter of 95% edible ethanol with aseptic straw again, stir and obtain final product acetic acid acetobacter liquid Culture medium, a ring acetic acid acetobacter is inoculated with from inclined-plane in fluid nutrient medium, under conditions of 28-32 DEG C, 180-220rpm Shaking table culture obtains final product acetic acid acetobacter seed liquor for 48 hours；

(2) dry pears slag is crushed and crosses 40 mesh sieve and obtain pears slag powder, 40 mesh sieve are crossed after wheat malt is crushed and obtains Wheat Sprout Powder；

(3) by pears slag powder, Wheat Sprout Powder and clear water according to mass ratio 5:1:50 ratio mixing, 10 minutes are stirred again by mixed liquor Water, by the mixed liquor after rehydration 45-50 DEG C is warming up to, and 1.5-2 hours are kept under the conditions of 45-50 DEG C, then heats to 58- 62 DEG C of holding 3-4 hours, then 68-72 DEG C of holding 45-50 minute is warmed up to, Jing is cooled down, is filtered to obtain pears after finally boiling 2-3 minutes Slag wheat malt enzymolysis liquid；

(4) add the white granulated sugar of 4-6%, stirring and dissolving to add the grape wine activity of 0.05-0.1% in pears slag wheat malt enzymolysis liquid Dry ferment, the anaerobic fermentation 80-90 hours under the conditions of 28-32 DEG C, then by 10% inoculum concentration access acetic acid acetobacter seed liquor, Be placed on shaking table, ventilating fermentation obtains zymotic fluid for 7-9 days under conditions of 28-32 DEG C, 180-220rpm, zymotic fluid again Jing filter, Dilution, allotment, bottling, sterilizing, thus obtaining the product finished product.