CN106754231A - Fermentation green plum vinegar and its production technology - Google Patents
Fermentation green plum vinegar and its production technology Download PDFInfo
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- CN106754231A CN106754231A CN201710061394.5A CN201710061394A CN106754231A CN 106754231 A CN106754231 A CN 106754231A CN 201710061394 A CN201710061394 A CN 201710061394A CN 106754231 A CN106754231 A CN 106754231A
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Abstract
One kind fermentation green plum vinegar and its production technology, belong to vinegar and its brewing method.It mix with green plum juice using after soya-bean milk enzymolysis, and green plum is squeezed after starching by separating juice, slag, carries out remerging after wine fermentation respectively carrying out vinegar fermentation.The beneficial effects of the invention are as follows making green plum vinegar product not only more fully remain the beneficiating ingredient and fresh fragrant fruity of dark-plum juice, and beans aminoacid ingredient is also increased, make the fermentation more plentiful gracefulness of green plum vinegar local flavor.
Description
Technical field：
One kind fermentation green plum vinegar and its production technology, belong to vinegar and its brewing method.
Background technology：
China's making vinegar has long history, more typically there is the big rice vinegar in the south of the River, northern sorghum vinegar and poor vinegar and bran
Vinegar.Vinegar raw material range is constantly widened, and particularly since the seventies in last century, microorganism knowledge is popularized in brewing enterprise,
Vinegar Industry reaps rich fruits, such as Sichuan orange fruit vinegar, the vinegar beverage of South Korea, particularly Japan seaweed vinegar, crude drug vinegar,
The health-care vinegars such as albumin vinegar reach to be planted 100 more and successively list.With the raising of people's living standard, the quality to vinegar is carried
Requirement higher is gone out, the acid adjustment solution raw meat that people are not limited solely to vinegar is used except greasy, orectic, and requires food
Vinegar more Ensure Liquid, local flavor are more graceful plentiful, to reach the finer enjoyment of the kind flavour of food products after modulating some food
Type effect.
Green plum Pterostyrax arbor, plum fruit is spherical in shape, and the 5-6 months are the florescence, and the 8-9 months are fruiting period, are mainly grown in south
In hills, hillside fields woods.Da Chuan areas of city green plum area is up to 6.5 ten thousand mu, wherein 30,000 mu of entrance are born fruit the phase of abounding with, annual production is up to 80,000
Ton, is concentrated mainly on hundred section towns, the band of Ma Jia towns one, the pillar industry that green plum has been increased income as local farmers.Green plum contains largely
Organic acid, total acid content typically in 3.0%-6.5%, predominantly citric acid, malic acid, tannic acid, bitter folic acid, butanedioic acid and
Tartaric acid etc., carbon dioxide and water are converted into after people's food by the most acid of metabolism, the alkaline matter in buck for example calcium, iron,
Phosphorus, potassium, copper, zinc etc. are more, final into alkalescence after being absorbed by the body, and the alkalescent of blood can be kept, so that health.
Citric acid is that human body cell is metabolized indispensable important acids, and it is carbon dioxide and water discharge body that it can promote lactic acidosis
Outward, set up, and be beneficial to calcium uptake.Green plum also contains 17 kinds of amino acid, wherein having 8 kinds of amino acid needed by human and paddy
Sterol, flavonoids and multivitamin, fat of the green plum containing about 0.9%, 0.9% protein, 5% carbohydrate etc.
Nutritive and health protection components.Green plum is typical Johnson ＆ Johnson's reason basic food, can comprehensive acidic food (Cereals class, egg, meat, fish, wine, sugar
Deng), with quench one's thirst of promoting the production of body fluid, stimulating appetite, dispelling fatigue, disinfecting detoxifying purifies blood, strengthens the effect of liver function, for
Preventing hypertension and cerebral hemorrhage and kinds of tumors disease have certain effect.
But it is drying or steep in wine that green plum is currently limited to the edible and simple roughing of medicinal, fresh fruit, comprehensively utilizes valency
Value is relatively low.The green plum vinegar production technology for having laboratory to complete reported at present, a kind of is using the part acid in alkali with dark-plum juice
Property composition after plus yeast row alcoholic fermentation, then add acetic acid bacteria row acetic fermentation；Another kind is to use green plum to be reached with acetic acid dipping
Green plum acid ingredient improves the fresh Flavor of green plum fruit of vinegar after mixing with acetic acid, soften acetic acid penetrating odor, reaches mouth
The characteristics of taste is soft；Resistance to acid leaven direct fermentation sour plum fumet high is also raised and train into the acid of in wine, then alkali and part with acetic acid bacteria row
The laboratory report of vinegar fermentation.The green plum vinegar of these methods production, the part functionalities composition that former technique can lose green plum has
Machine acid and polyphenols；Second technique lacks natural fermentation vinegar flavor；The sour plum fumet of acidity 3%-6.5% is basic
It is not suitable for any saccharomyces cerevisiae growth and breeding, this is that the general principle of saccharomycete modern biology is limited.So latter is tested
Technique is at all insincere, and this technique will not be also applied to big production by any enterprise.
The content of the invention：
The problem to be solved in the present invention is not enough aiming at more than and providing a kind of can more fully retain having for dark-plum juice
Beneficial composition and fresh fragrant fruity, it is nutritious, be suitable to the fruit vinegar of industrialized production.Its technical scheme is as follows：
One kind fermentation green plum vinegar, its key technology is to be made of following steps：
1) green plum mashing removes core, while the different V of D- are added dropwiseC；
2) it is green plum juice and green plum pomace to separate pulp；
3) prepared by soya-bean milk enzymolysis juice：
1. leaching beans are except hardship
Soybean is drained after being soaked 2-3 hours with clear water, changes buck into and continues to soak 4-8 hours, drains, and clear water is eluriated and dripped again
It is dry；
2. defibrination；
3. soya-bean milk is digested
After coarse filtration soya-bean milk immediately with sodium acid carbonate adjust PH8.0, be warming up to 70 DEG C maintain 10 minutes, then temperature be down to 55 DEG C
1% protease is added, 50-55 DEG C is incubated and is hydrolyzed 3 hours, be heated to 70 DEG C and maintain 15 minutes passivation protease, adding citric acid
Neutralizing sodium acid carbonate makes soya-bean milk digest juice in neutrality；
4) fruit wine dry ferment activation prepares yeast activated liquid；
5) soya-bean milk enzymolysis juice presses volume 1.5-2 with green plum juice:1 mixing, adjusts pol 9%, adds yeast activated liquid, insulation
30-33 DEG C ferments 6-8 days, and this is that soya-bean milk impregnates green liquor；
6) green plum pomace by weight 1:1 adds syrup, adds cellulase, while adding nisin antibacterials, this is slag
Slurry；
7) slurry addition yeast activated liquid carries out wine fermentation, and 30-33 DEG C ferments 6-8 days, separates slagging-off, and it is green grass or young crops to separate wine liquid
Plum slag fermented wine；
8) vinegar fermentation：Acetic acid bacterium solution 8-10% is added after green plum slag fermented wine is mixed with soya-bean milk dipping green liquor, is added
Aroma-producing yeasts activating solution carries out vinegar fermentation, is incubated 33-35 DEG C, terminates through 9-10 days acetic fermentations, this vinegar of making a living；
9) raw vinegar sealing ageing more than 8 months；
10) ageing vinegar adds malt maltose to boil, cooled and filtered, sterile filling, and as ferment green plum vinegar finished product.
The production technology of above-mentioned fermentation green plum vinegar, its key technology is to comprise the following steps：
1) green plum mashing removes core, while the different V of D- are added dropwiseC；
2) it is green plum juice and green plum pomace to separate pulp；
3) prepared by soya-bean milk enzymolysis juice：
1. leaching beans are except hardship
Soybean is drained after being soaked 2-3 hours with clear water, changes buck into and continues to soak 4-8 hours, drains, and clear water is eluriated and dripped again
It is dry；
2. defibrination；
3. soya-bean milk is digested
After coarse filtration soya-bean milk immediately with sodium acid carbonate adjust PH8.0, be warming up to 70 DEG C maintain 10 minutes, then temperature be down to 55 DEG C
1% protease is added, 50-55 DEG C is incubated and is hydrolyzed 3 hours, be heated to 70 DEG C and maintain 15 minutes passivation protease, adding citric acid
Neutralizing sodium acid carbonate makes soya-bean milk digest juice in neutrality；
4) fruit wine dry ferment activation prepares yeast activated liquid；
5) soya-bean milk enzymolysis juice presses volume 1.5-2 with green plum juice:1 mixing, adjusts pol 9%, adds yeast activated liquid, insulation
30-33 DEG C ferments 6-8 days, and this is that soya-bean milk impregnates green liquor；
6) green plum pomace by weight 1:1 adds syrup, adds cellulase, while adding nisin antibacterials, this is slag
Slurry；
7) slurry addition yeast activated liquid carries out wine fermentation, and 30-33 DEG C ferments 6-8 days, separates slagging-off, and it is green grass or young crops to separate wine liquid
Plum slag fermented wine；
8) vinegar fermentation：Acetic acid bacterium solution 8-10% is added after green plum slag fermented wine is mixed with soya-bean milk dipping green liquor, is added
Aroma-producing yeasts activating solution carries out vinegar fermentation, is incubated 33-35 DEG C, terminates through 9-10 days acetic fermentations, this vinegar of making a living；
9) raw vinegar sealing ageing more than 8 months；
10) ageing vinegar adds malt maltose to boil, cooled and filtered, sterile filling, and as ferment green plum vinegar finished product.
The preparation method of above-mentioned acetic acid bacterium solution is：
Acetic acid bacteria strain is the 141 of Institute of Micro-biology of the Chinese Academy of Sciences#Strain (test tube strains), is expanded using bean sprouts medium three-level
Culture acetic acid bacterium solution, Liquid Culture based formulas are as follows：
10% bean sprout juice 15%, vinegar 25%, water 55%, yeast juice 5%, additional alcohol 3.5%.
Vinegar acetate concentration 4-5%, between 1-1.5%, the summation of acid plus alcohol content does not surpass culture medium acetic acid content
5.5% is crossed, a slant tube strain is accessed in a 250mL triangular flask fluid nutrient medium, and culture accesses 2500mL again after 3 days
In big triangular flask culture medium, culture is acetic acid bacterium solution in 4 days during 25L watt cylinder liquid is expanded as in culture for three days again again.Culture fiduciary point holds
60% or so of device volume, 30-33 DEG C of keeping temperature.Bacterium solution microexamination is rod-short acetic acid bacteria, and abnormal is unqualified, sense
Official's acetic acid bacterium solution is initially formed film, and progressive additive forms wrinkle, sinks to bottom during aging, and nutrient solution surface forms new thin again
Film, abnormal is unqualified.
Compared with prior art, the invention has the advantages that：
1st, soya-bean milk enzymolysis juice technique in alkali in and generation sodium citrate be insoluble in ethanol, alcoholic, vinegar processed, store in
Separated with acid-sludge after precipitation, even if having being stored in vinegar on a small quantity, it helps improve the tasty and refreshing property of vinegar；
2nd, the present invention reaches suitable ferment using the acidity for reducing fruit juice mixed liquor is mixed with green plum juice after soya-bean milk enzymolysis
Mother's breeding and the condition fermented, enzymatic soybean milk are amino acid contained for vinegar flavouring provides precursor matter condition.After green plum squeezes slurry
By separating juice, slag, carry out remerging after wine fermentation respectively carrying out vinegar fermentation, and be aided with aroma-producing yeasts function, produce green plum vinegar
Product not only more comprehensively remain the beneficiating ingredient and fresh fragrant fruity of dark-plum juice, and also increase beans aminoacid ingredient, make
The fermentation more plentiful gracefulness of green plum vinegar local flavor.
3rd, ferment green plum vinegar pilot product after measured and judge：Detected through Dazhou City Chuan Hu Food Co., Ltd, total acid
5.18g/100mL (with Acetometer), soluble saltless solid 0.8g/100mL, amino acid 0.12g/100mL, it is seen that green plum
The retention rate of healthcare function composition be at a relatively high.Its light yellow in color, clarification, and no suspended substance, without precipitated impurities, with dense
Strongly fragrant green plum fruity and the fragrant compound fragrance of fermented vinegar, flavour are soft, sweet, are suitable to industrialized production.
4th, the exploitation for green plum of the invention increased a channel, be that orchard worker's extra earning creates favorable conditions.
Specific embodiment：
Embodiment one：
One kind fermentation green plum vinegar, its key technology is to adopt to be prepared by the following steps：
1) pluck 8-9 and be divided into ripe green plum, enter natural epidemic disaster in booth point frame in clean room and store 3 days except green grass or young crops；
2) green plum maturity reaches 95%, is rinsed well with cleaning running water；Scraper lifting machine sends into conveyer belt, selection
Go out decayed fruit, fruit；The qualified de- core beater mashing of fruit input removes core, while the different V of fruit weight 0.2g/ ㎏ D- are added dropwiseC, the different V of D-CTo steam
Distilled water is now molten now to be added；
3) pulp is separated as green plum juice and green plum pomace with spiral juice extractor；
4) prepared by soya-bean milk enzymolysis juice：
1. leaching beans are except hardship
Soybean drains (soybean weightening 30%) after being soaked 2 hours with clear water, change into sodium acid carbonate adjust the buck of PH9.0 after
Continuous immersion 8 hours (soybean increases weight 2.2 times), is drained, and clear water is eluriated and drained again；
2. defibrination
2 times of clear water defibrination is uniformly added into when draining soybean feeding soy bean milk making machine defibrination, bean dregs, slurries are separated；
3. soya-bean milk is digested
After coarse filtration soya-bean milk immediately with sodium acid carbonate adjust PH8.0, be warming up to 70 DEG C maintain 10 minutes, then temperature be down to 55 DEG C
Add the 1% protease (list of every gram of enzyme activity of papain 100,000 that Dong Henghua roads bio tech ltd in Nanning produces
), it is incubated 50 DEG C and hydrolyzes 3 hours, it is heated to 70 DEG C and maintains 15 minutes passivation protease, make beans with sodium acid carbonate in adding citric acid
Slurry enzymolysis juice is in neutrality；
5) fruit wine dry ferment activation prepares yeast activated liquid：Active dry yeast powder is added in the maltose water of the 8% of 15 times,
Activated under the conditions of 38 DEG C 15 minutes and can be used；
6) soya-bean milk enzymolysis juice presses volume 1.5 with green plum juice:1 mixing, mixes liquid acidity 1.2% or so, and be no more than
1.5%.Pol 9% is adjusted with maltose, TH-AADY yeast activated liquids (dry ferment consumption 2g/L in terms of mixed liquor), insulation 30 is added
DEG C fermentation 8 days, wine degree reaches more than 4.5%vol, and residual sugar terminates wine fermentation below 1.0%, this be soya-bean milk impregnate green liquor；
7) green plum pomace by weight 1:1 adds the syrup containing sugar 18%, syrup to dissolve in maltose by sugar amount for fresh soft water, press
Slurry weight adds the cellulase 0.2% of 100,000 U/g, while adding nisin0.05g/ ㎏ antibacterials, this is slurry；
8) slurry addition TH-AADY yeast activated liquids carry out wine fermentation (dried yeast powder consumption is slurry meter 3g/L), 30 DEG C
Fermentation 8 days, interruption is passed through filtrated air stirring (air compressor machine) within first three day, when wine degree reaches more than 4.5%vol, residual sugar 1.0% with
Go with wine fermentation ends, separate slagging-off, it be green plum brandy base liquor, distillation slag work that the slag steams recovery its alcoholic ingredient with wine distilling machine again
Feed, separation wine liquid is green plum slag fermented wine；
9) vinegar fermentation：Acetic acid bacterium solution 8% is added after green plum slag fermented wine is mixed with soya-bean milk dipping green liquor, ADY is added
Aroma-producing yeasts activating solution (dried yeast powder is the 0.2% of total capacity for liquor) carries out vinegar fermentation, is incubated 35 DEG C, is continuously passed through filtrated air,
Terminate through 9 days acetic fermentations, total acid reaches more than 5.0%, add 2g/100mL salt to go out enzyme activity, this vinegar of making a living；
10) raw vinegar adds glue under bentonite 800mg/L, plus Nisin0.05g/L antibacterials, sealing ageing more than 8 months；
11) malt maltose, in being boiled in stainless-steel pan, cooled and filtered, aseptic filling are added by the 2% of ageing vinegar weight
Dress, as ferment green plum vinegar finished product.
The production technology of above-mentioned fermentation green plum vinegar, its key technology is to comprise the following steps：
1) pluck 8-9 and be divided into ripe green plum, enter natural epidemic disaster in booth point frame in clean room and store 3 days except green grass or young crops；
2) green plum maturity reaches 95%, is rinsed well with cleaning running water；Scraper lifting machine sends into conveyer belt, selection
Go out decayed fruit, fruit；The qualified de- core beater mashing of fruit input removes core, while the different V of fruit weight 0.2g/ ㎏ D- are added dropwiseC, the different V of D-CTo steam
Distilled water is now molten now to be added；
3) pulp is separated as green plum juice and green plum pomace with spiral juice extractor；
4) prepared by soya-bean milk enzymolysis juice：
1. leaching beans are except hardship
Soybean drains (soybean weightening 30%) after being soaked 2 hours with clear water, change into sodium acid carbonate adjust the buck of PH9.0 after
Continuous immersion 8 hours (soybean increases weight 2.2 times), is drained, and clear water is eluriated and drained again；
2. defibrination
2 times of clear water defibrination is uniformly added into when draining soybean feeding soy bean milk making machine defibrination, bean dregs, slurries are separated；
3. soya-bean milk is digested
After coarse filtration soya-bean milk immediately with sodium acid carbonate adjust PH8.0, be warming up to 70 DEG C maintain 10 minutes, then temperature be down to 55 DEG C
Add the 1% protease (list of every gram of enzyme activity of papain 100,000 that Dong Henghua roads bio tech ltd in Nanning produces
), it is incubated 50 DEG C and hydrolyzes 3 hours, it is heated to 70 DEG C and maintains 15 minutes passivation protease, make beans with sodium acid carbonate in adding citric acid
Slurry enzymolysis juice is in neutrality；
5) fruit wine dry ferment activation prepares yeast activated liquid：Active dry yeast powder is added in the maltose water of the 8% of 15 times,
Activated under the conditions of 38 DEG C 15 minutes and can be used；
6) soya-bean milk enzymolysis juice presses volume 1.5 with green plum juice:1 mixing, mixes liquid acidity 1.2% or so, and be no more than
1.5%.Pol 9% is adjusted with maltose, TH-AADY yeast activated liquids (dry ferment consumption 2g/L in terms of mixed liquor), insulation 30 is added
DEG C fermentation 8 days, wine degree reaches more than 4.5%vol, and residual sugar terminates wine fermentation below 1.0%, this be soya-bean milk impregnate green liquor；
7) green plum pomace by weight 1:1 adds the syrup containing sugar 18%, syrup to dissolve in maltose by sugar amount for fresh soft water, press
Slurry weight adds the cellulase 0.2% of 100,000 U/g, while adding nisin0.05g/ ㎏ antibacterials, this is slurry；
8) slurry addition TH-AADY yeast activated liquids carry out wine fermentation (dried yeast powder consumption is slurry meter 3g/L), 30 DEG C
Fermentation 8 days, interruption is passed through filtrated air stirring (air compressor machine) within first three day, when wine degree reaches more than 4.5%vol, residual sugar 1.0% with
Go with wine fermentation ends, separate slagging-off, it be green plum brandy base liquor, distillation slag work that the slag steams recovery its alcoholic ingredient with wine distilling machine again
Feed, separation wine liquid is green plum slag fermented wine；
9) vinegar fermentation：Acetic acid bacterium solution 8% is added after green plum slag fermented wine is mixed with soya-bean milk dipping green liquor, ADY is added
Aroma-producing yeasts activating solution (dried yeast powder is the 0.2% of total capacity for liquor) carries out vinegar fermentation, is incubated 35 DEG C, is continuously passed through filtrated air,
Terminate through 9 days acetic fermentations, total acid reaches more than 5.0%, add 2g/100mL salt to go out enzyme activity, this vinegar of making a living；
10) raw vinegar adds glue under bentonite 800mg/L, plus Nisin0.05g/L antibacterials, sealing ageing more than 8 months；
11) malt maltose, in being boiled in stainless-steel pan, cooled and filtered, aseptic filling are added by the 2% of ageing vinegar weight
Dress, as ferment green plum vinegar finished product.
Embodiment two：
One kind fermentation green plum vinegar, its key technology is to adopt to be prepared by the following steps：
1) pluck 8-9 and be divided into ripe green plum, enter natural epidemic disaster in booth point frame in clean room and store 7 days except green grass or young crops；
2) green plum maturity reaches 95%, is rinsed well with cleaning running water；Scraper lifting machine sends into conveyer belt, selection
Go out decayed fruit, fruit；The qualified de- core beater mashing of fruit input removes core, while the different V of fruit weight 0.2g/ ㎏ D- are added dropwiseC, the different V of D-CTo steam
Distilled water is now molten now to be added；
3) pulp is separated as green plum juice and green plum pomace with spiral juice extractor；
4) prepared by soya-bean milk enzymolysis juice：
1. leaching beans are except hardship
Soybean drains (soybean weightening 40%) after being soaked 3 hours with clear water, change into sodium acid carbonate adjust the buck of PH9.0 after
Continuous immersion 4 hours (soybean increases weight 2.0 times), is drained, and clear water is eluriated and drained again；
2. defibrination
2.5 times of clear water defibrination is uniformly added into when draining soybean feeding soy bean milk making machine defibrination, bean dregs, slurries are separated；
3. soya-bean milk is digested
After coarse filtration soya-bean milk immediately with sodium acid carbonate adjust PH8.0, be warming up to 70 DEG C maintain 10 minutes, then temperature be down to 55 DEG C
Add the 1% protease (list of every gram of enzyme activity of papain 100,000 that Dong Henghua roads bio tech ltd in Nanning produces
), it is incubated 55 DEG C and hydrolyzes 3 hours, it is heated to 70 DEG C and maintains 15 minutes passivation protease, make beans with sodium acid carbonate in adding citric acid
Slurry enzymolysis juice is in neutrality；
5) fruit wine dry ferment activation prepares yeast activated liquid：Active dry yeast powder is added in the maltose water of the 8% of 20 times,
Activated under the conditions of 36 DEG C 30 minutes and can be used；
6) soya-bean milk enzymolysis juice presses volume 2 with green plum juice:1 mixing, mixes liquid acidity 1.2% or so, and be no more than
1.5%.Pol 9% is adjusted with maltose, TH-AADY yeast activated liquids (dry ferment consumption 2g/L in terms of mixed liquor), insulation 33 is added
DEG C fermentation 6 days, wine degree reaches more than 4.5%vol, and residual sugar terminates wine fermentation below 1.0%, this be soya-bean milk impregnate green liquor；
7) green plum pomace by weight 1:1 adds the syrup containing sugar 18%, syrup to dissolve in maltose by sugar amount for fresh soft water, press
Slurry weight adds the cellulase 0.2% of 100,000 U/g, while adding nisin0.05g/ ㎏ antibacterials, this is slurry；
8) slurry addition TH-AADY yeast activated liquids carry out wine fermentation (dried yeast powder consumption is slurry meter 3g/L), 33 DEG C
Fermentation 6 days, interruption is passed through filtrated air stirring (air compressor machine) within first three day, when wine degree reaches more than 4.5%vol, residual sugar 1.0% with
Go with wine fermentation ends, separate slagging-off, it be green plum brandy base liquor, distillation slag work that the slag steams recovery its alcoholic ingredient with wine distilling machine again
Feed, separation wine liquid is green plum slag fermented wine；
9) vinegar fermentation：Acetic acid bacterium solution 10% is added after green plum slag fermented wine is mixed with soya-bean milk dipping green liquor, ADY is added
Aroma-producing yeasts activating solution (dried yeast powder is the 0.2% of total capacity for liquor) carries out vinegar fermentation, is incubated 35 DEG C, is continuously passed through filtrated air,
Terminate through 9 days acetic fermentations, total acid reaches more than 5.0%, add 2g/100mL salt to go out enzyme activity, this vinegar of making a living；
10) raw vinegar adds glue under bentonite 800mg/L, plus Nisin0.05g/L antibacterials, sealing ageing more than 8 months；
11) malt maltose, in being boiled in stainless-steel pan, cooled and filtered, aseptic filling are added by the 2% of ageing vinegar weight
Dress, as ferment green plum vinegar finished product.
The production technology of above-mentioned fermentation green plum vinegar, its key technology is to comprise the following steps：
1) pluck 8-9 and be divided into ripe green plum, enter natural epidemic disaster in booth point frame in clean room and store 7 days except green grass or young crops；
2) green plum maturity reaches 95%, is rinsed well with cleaning running water；Scraper lifting machine sends into conveyer belt, selection
Go out decayed fruit, fruit；The qualified de- core beater mashing of fruit input removes core, while the different V of fruit weight 0.2g/ ㎏ D- are added dropwiseC, the different V of D-CTo steam
Distilled water is now molten now to be added；
3) pulp is separated as green plum juice and green plum pomace with spiral juice extractor；
4) prepared by soya-bean milk enzymolysis juice：
1. leaching beans are except hardship
Soybean drains (soybean weightening 40%) after being soaked 3 hours with clear water, change into sodium acid carbonate adjust the buck of PH9.0 after
Continuous immersion 4 hours (soybean increases weight 2.0 times), is drained, and clear water is eluriated and drained again；
2. defibrination
2.5 times of clear water defibrination is uniformly added into when draining soybean feeding soy bean milk making machine defibrination, bean dregs, slurries are separated；
3. soya-bean milk is digested
After coarse filtration soya-bean milk immediately with sodium acid carbonate adjust PH8.0, be warming up to 70 DEG C maintain 10 minutes, then temperature be down to 55 DEG C
Add the 1% protease (list of every gram of enzyme activity of papain 100,000 that Dong Henghua roads bio tech ltd in Nanning produces
), it is incubated 55 DEG C and hydrolyzes 3 hours, it is heated to 70 DEG C and maintains 15 minutes passivation protease, make beans with sodium acid carbonate in adding citric acid
Slurry enzymolysis juice is in neutrality；
5) fruit wine dry ferment activation prepares yeast activated liquid：Active dry yeast powder is added in the maltose water of the 8% of 20 times,
Activated under the conditions of 36 DEG C 30 minutes and can be used；
6) soya-bean milk enzymolysis juice presses volume 2 with green plum juice:1 mixing, mixes liquid acidity 1.2% or so, and be no more than
1.5%.Pol 9% is adjusted with maltose, TH-AADY yeast activated liquids (dry ferment consumption 2g/L in terms of mixed liquor), insulation 33 is added
DEG C fermentation 6 days, wine degree reaches more than 4.5%vol, and residual sugar terminates wine fermentation below 1.0%, this be soya-bean milk impregnate green liquor；
7) green plum pomace by weight 1:1 adds the syrup containing sugar 18%, syrup to dissolve in maltose by sugar amount for fresh soft water, press
Slurry weight adds the cellulase 0.2% of 100,000 U/g, while adding nisin0.05g/ ㎏ antibacterials, this is slurry；
8) slurry addition TH-AADY yeast activated liquids carry out wine fermentation (dried yeast powder consumption is slurry meter 3g/L), 33 DEG C
Fermentation 6 days, interruption is passed through filtrated air stirring (air compressor machine) within first three day, when wine degree reaches more than 4.5%vol, residual sugar 1.0% with
Go with wine fermentation ends, separate slagging-off, it be green plum brandy base liquor, distillation slag work that the slag steams recovery its alcoholic ingredient with wine distilling machine again
Feed, separation wine liquid is green plum slag fermented wine；
9) vinegar fermentation：Acetic acid bacterium solution 10% is added after green plum slag fermented wine is mixed with soya-bean milk dipping green liquor, ADY is added
Aroma-producing yeasts activating solution (dried yeast powder is the 0.2% of total capacity for liquor) carries out vinegar fermentation, is incubated 35 DEG C, is continuously passed through filtrated air,
Terminate through 9 days acetic fermentations, total acid reaches more than 5.0%, add 2g/100mL salt to go out enzyme activity, this vinegar of making a living；
10) raw vinegar adds glue under bentonite 800mg/L, plus Nisin0.05g/L antibacterials, sealing ageing more than 8 months；
11) malt maltose, in being boiled in stainless-steel pan, cooled and filtered, aseptic filling are added by the 2% of ageing vinegar weight
Dress, as ferment green plum vinegar finished product.
Embodiment three：
One kind fermentation green plum vinegar, its key technology is to adopt to be prepared by the following steps：
1) pluck 8-9 and be divided into ripe green plum, enter natural epidemic disaster in booth point frame in clean room and store 5 days except green grass or young crops；
2) green plum maturity reaches 95%, is rinsed well with cleaning running water；Scraper lifting machine sends into conveyer belt, selection
Go out decayed fruit, fruit；The qualified de- core beater mashing of fruit input removes core, while the different V of fruit weight 0.2g/ ㎏ D- are added dropwiseC, the different V of D-CTo steam
Distilled water is now molten now to be added；
3) pulp is separated as green plum juice and green plum pomace with spiral juice extractor；
4) prepared by soya-bean milk enzymolysis juice：
1. leaching beans are except hardship
Soybean drains (soybean weightening about 35%) after being soaked 2.5 hours with clear water, change the alkali that PH9.0 is adjusted with sodium acid carbonate into
Water continues to soak 6 hours (soybean increases weight about 2.1 times), drains, and clear water is eluriated and drained again；
2. defibrination
2 times of clear water defibrination is uniformly added into when draining soybean feeding soy bean milk making machine defibrination, bean dregs, slurries are separated；
3. soya-bean milk is digested
After coarse filtration soya-bean milk immediately with sodium acid carbonate adjust PH8.0, be warming up to 70 DEG C maintain 10 minutes, then temperature be down to 55 DEG C
Add the 1% protease (list of every gram of enzyme activity of papain 100,000 that Dong Henghua roads bio tech ltd in Nanning produces
), it is incubated 52 DEG C and hydrolyzes 3 hours, it is heated to 70 DEG C and maintains 15 minutes passivation protease, make beans with sodium acid carbonate in adding citric acid
Slurry enzymolysis juice is in neutrality；
5) fruit wine dry ferment activation prepares yeast activated liquid：Active dry yeast powder is added in the maltose water of the 8% of 18 times,
Activated under the conditions of 37 DEG C 28 minutes and can be used；
6) soya-bean milk enzymolysis juice presses volume 1.8 with green plum juice:1 mixing, mixes liquid acidity 1.2% or so, and be no more than
1.5%.Pol 9% is adjusted with maltose, TH-AADY yeast activated liquids (dry ferment consumption 2g/L in terms of mixed liquor), insulation 31 is added
DEG C fermentation 7 days, wine degree reaches more than 4.5%vol, and residual sugar terminates wine fermentation below 1.0%, this be soya-bean milk impregnate green liquor；
7) green plum pomace by weight 1:1 adds the syrup containing sugar 18%, syrup to dissolve in maltose by sugar amount for fresh soft water, press
Slurry weight adds the cellulase 0.2% of 100,000 U/g, while adding nisin0.05g/ ㎏ antibacterials, this is slurry；
8) slurry addition TH-AADY yeast activated liquids carry out wine fermentation (dried yeast powder consumption is slurry meter 3g/L), 31 DEG C
Fermentation 7 days, interruption is passed through filtrated air stirring (air compressor machine) within first three day, when wine degree reaches more than 4.5%vol, residual sugar 1.0% with
Go with wine fermentation ends, separate slagging-off, it be green plum brandy base liquor, distillation slag work that the slag steams recovery its alcoholic ingredient with wine distilling machine again
Feed, separation wine liquid is green plum slag fermented wine；
9) vinegar fermentation：Acetic acid bacterium solution 9% is added after green plum slag fermented wine is mixed with soya-bean milk dipping green liquor, ADY is added
Aroma-producing yeasts activating solution (dried yeast powder is the 0.2% of total capacity for liquor) carries out vinegar fermentation, is incubated 34 DEG C, is continuously passed through filtrated air,
Terminate through 10 days acetic fermentations, total acid reaches more than 5.0%, add 2g/100mL salt to go out enzyme activity, this vinegar of making a living；
10) raw vinegar adds glue under bentonite 800mg/L, plus Nisin0.05g/L antibacterials, sealing ageing more than 8 months；
11) malt maltose, in being boiled in stainless-steel pan, cooled and filtered, aseptic filling are added by the 2% of ageing vinegar weight
Dress, as ferment green plum vinegar finished product.
The production technology of above-mentioned fermentation green plum vinegar, its key technology is to comprise the following steps：
1) pluck 8-9 and be divided into ripe green plum, enter natural epidemic disaster in booth point frame in clean room and store 5 days except green grass or young crops；
2) green plum maturity reaches 95%, is rinsed well with cleaning running water；Scraper lifting machine sends into conveyer belt, selection
Go out decayed fruit, fruit；The qualified de- core beater mashing of fruit input removes core, while the different V of fruit weight 0.2g/ ㎏ D- are added dropwiseC, the different V of D-CTo steam
Distilled water is now molten now to be added；
3) pulp is separated as green plum juice and green plum pomace with spiral juice extractor；
4) prepared by soya-bean milk enzymolysis juice：
1. leaching beans are except hardship
Soybean drains (soybean weightening about 35%) after being soaked 2.5 hours with clear water, change the alkali that PH9.0 is adjusted with sodium acid carbonate into
Water continues to soak 6 hours (soybean increases weight about 2.1 times), drains, and clear water is eluriated and drained again；
2. defibrination
2 times of clear water defibrination is uniformly added into when draining soybean feeding soy bean milk making machine defibrination, bean dregs, slurries are separated；
3. soya-bean milk is digested
After coarse filtration soya-bean milk immediately with sodium acid carbonate adjust PH8.0, be warming up to 70 DEG C maintain 10 minutes, then temperature be down to 55 DEG C
Add the 1% protease (list of every gram of enzyme activity of papain 100,000 that Dong Henghua roads bio tech ltd in Nanning produces
), it is incubated 52 DEG C and hydrolyzes 3 hours, it is heated to 70 DEG C and maintains 15 minutes passivation protease, make beans with sodium acid carbonate in adding citric acid
Slurry enzymolysis juice is in neutrality；
5) fruit wine dry ferment activation prepares yeast activated liquid：Active dry yeast powder is added in the maltose water of the 8% of 18 times,
Activated under the conditions of 37 DEG C 28 minutes and can be used；
6) soya-bean milk enzymolysis juice presses volume 1.8 with green plum juice:1 mixing, mixes liquid acidity 1.2% or so, and be no more than
1.5%.Pol 9% is adjusted with maltose, TH-AADY yeast activated liquids (dry ferment consumption 2g/L in terms of mixed liquor), insulation 31 is added
DEG C fermentation 7 days, wine degree reaches more than 4.5%vol, and residual sugar terminates wine fermentation below 1.0%, this be soya-bean milk impregnate green liquor；
7) green plum pomace by weight 1:1 adds the syrup containing sugar 18%, syrup to dissolve in maltose by sugar amount for fresh soft water, press
Slurry weight adds the cellulase 0.2% of 100,000 U/g, while adding nisin0.05g/ ㎏ antibacterials, this is slurry；
8) slurry addition TH-AADY yeast activated liquids carry out wine fermentation (dried yeast powder consumption is slurry meter 3g/L), 31 DEG C
Fermentation 7 days, interruption is passed through filtrated air stirring (air compressor machine) within first three day, when wine degree reaches more than 4.5%vol, residual sugar 1.0% with
Go with wine fermentation ends, separate slagging-off, it be green plum brandy base liquor, distillation slag work that the slag steams recovery its alcoholic ingredient with wine distilling machine again
Feed, separation wine liquid is green plum slag fermented wine；
9) vinegar fermentation：Acetic acid bacterium solution 9% is added after green plum slag fermented wine is mixed with soya-bean milk dipping green liquor, ADY is added
Aroma-producing yeasts activating solution (dried yeast powder is the 0.2% of total capacity for liquor) carries out vinegar fermentation, is incubated 34 DEG C, is continuously passed through filtrated air,
Terminate through 10 days acetic fermentations, total acid reaches more than 5.0%, add 2g/100mL salt to go out enzyme activity, this vinegar of making a living；
10) raw vinegar adds glue under bentonite 800mg/L, plus Nisin0.05g/L antibacterials, sealing ageing more than 8 months；
11) malt maltose, in being boiled in stainless-steel pan, cooled and filtered, aseptic filling are added by the 2% of ageing vinegar weight
Dress, as ferment green plum vinegar finished product.
Claims (2)
1. a kind of fermentation green plum vinegar, it is characterised in that adopt and be prepared by the following steps：
1) green plum mashing removes core, while the different V of D- are added dropwiseC；
2) it is green plum juice and green plum pomace to separate pulp；
3) prepared by soya-bean milk enzymolysis juice：
1. leaching beans are except hardship
Soybean is drained after being soaked 2-3 hours with clear water, changes buck into and continues to soak 4-8 hours, drains, and clear water is eluriated and drained again；
2. defibrination；
3. soya-bean milk is digested
After coarse filtration soya-bean milk immediately with sodium acid carbonate adjust PH8.0, be warming up to 70 DEG C maintain 10 minutes, then temperature be down to 55 DEG C of additions
1% protease, is incubated 50-55 DEG C and hydrolyzes 3 hours, is heated to 70 DEG C and maintains 15 minutes passivation protease, adding citric acid to neutralize
Sodium acid carbonate makes soya-bean milk digest juice in neutrality；
4) fruit wine dry ferment activation prepares yeast activated liquid；
5) soya-bean milk enzymolysis juice presses volume 1.5-2 with green plum juice:1 mixing, adjusts pol 9%, adds yeast activated liquid, is incubated 30-
33 DEG C ferment 6-8 days, and this is that soya-bean milk impregnates green liquor；
6) green plum pomace by weight 1:1 adds syrup, adds cellulase, while adding nisin antibacterials, this is slurry；
7) slurry addition yeast activated liquid carries out wine fermentation, and 30-33 DEG C ferments 6-8 days, separates slagging-off, and separation wine liquid is green plum slag
Fermented wine；
8) vinegar fermentation：Acetic acid bacterium solution 8-10% is added after green plum slag fermented wine is mixed with soya-bean milk dipping green liquor, is added raw fragrant
Yeast activated liquid carries out vinegar fermentation, is incubated 33-35 DEG C, terminates through 9-10 days acetic fermentations, this vinegar of making a living；
9) raw vinegar sealing ageing more than 8 months；
10) ageing vinegar adds malt maltose to boil, cooled and filtered, sterile filling, and as ferment green plum vinegar finished product.
2. the production technology of green plum vinegar of being fermented described in claim 1, it is characterised in that comprise the following steps：
1) green plum mashing removes core, while the different V of D- are added dropwiseC；
2) it is green plum juice and green plum pomace to separate pulp；
3) prepared by soya-bean milk enzymolysis juice：
1. leaching beans are except hardship
Soybean is drained after being soaked 2-3 hours with clear water, changes buck into and continues to soak 4-8 hours, drains, and clear water is eluriated and drained again；
2. defibrination；
3. soya-bean milk is digested
After coarse filtration soya-bean milk immediately with sodium acid carbonate adjust PH8.0, be warming up to 70 DEG C maintain 10 minutes, then temperature be down to 55 DEG C of additions
1% protease, is incubated 50-55 DEG C and hydrolyzes 3 hours, is heated to 70 DEG C and maintains 15 minutes passivation protease, adding citric acid to neutralize
Sodium acid carbonate makes soya-bean milk digest juice in neutrality；
4) fruit wine dry ferment activation prepares yeast activated liquid；
5) soya-bean milk enzymolysis juice presses volume 1.5-2 with green plum juice:1 mixing, adjusts pol 9%, adds yeast activated liquid, is incubated 30-
33 DEG C ferment 6-8 days, and this is that soya-bean milk impregnates green liquor；
6) green plum pomace by weight 1:1 adds syrup, adds cellulase, while adding nisin antibacterials, this is slurry；
7) slurry addition yeast activated liquid carries out wine fermentation, and 30-33 DEG C ferments 6-8 days, separates slagging-off, and separation wine liquid is green plum slag
Fermented wine；
8) vinegar fermentation：Acetic acid bacterium solution 8-10% is added after green plum slag fermented wine is mixed with soya-bean milk dipping green liquor, is added raw fragrant
Yeast activated liquid carries out vinegar fermentation, is incubated 33-35 DEG C, terminates through 9-10 days acetic fermentations, this vinegar of making a living；
9) raw vinegar sealing ageing more than 8 months；
10) ageing vinegar adds malt maltose to boil, cooled and filtered, sterile filling, and as ferment green plum vinegar finished product.
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| CN107325955B (en) * | 2017-08-09 | 2020-12-29 | 湖北工业大学 | Pretreatment method for reducing amygdalin in green plum vinegar |
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| CN1605621A (en) * | 2003-10-11 | 2005-04-13 | 大理州云弄峰酒业有限责任公司 | Fresh burry vinegar and process for making same |
| CN101033442A (en) * | 2007-03-08 | 2007-09-12 | 毛海燕 | Peptide-peptide nutritious wine and technique |
| CN101597583A (en) * | 2009-06-18 | 2009-12-09 | 浙江省农业科学院 | Its preparation of a kind of Greengage vinegar and application method |
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| CN1605621A (en) * | 2003-10-11 | 2005-04-13 | 大理州云弄峰酒业有限责任公司 | Fresh burry vinegar and process for making same |
| CN101033442A (en) * | 2007-03-08 | 2007-09-12 | 毛海燕 | Peptide-peptide nutritious wine and technique |
| CN101597583A (en) * | 2009-06-18 | 2009-12-09 | 浙江省农业科学院 | Its preparation of a kind of Greengage vinegar and application method |
| CN101880623A (en) * | 2010-07-05 | 2010-11-10 | 毛海霞 | Sanhui bran vinegar and novel process thereof |
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| CN107325955B (en) * | 2017-08-09 | 2020-12-29 | 湖北工业大学 | Pretreatment method for reducing amygdalin in green plum vinegar |
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