CN1068046C - Fruits and vegetable vinegar and its prepn. method - Google Patents
Fruits and vegetable vinegar and its prepn. method Download PDFInfo
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- CN1068046C CN1068046C CN98110010A CN98110010A CN1068046C CN 1068046 C CN1068046 C CN 1068046C CN 98110010 A CN98110010 A CN 98110010A CN 98110010 A CN98110010 A CN 98110010A CN 1068046 C CN1068046 C CN 1068046C
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- fermentation liquid
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- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
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Abstract
The present invention belongs to flavoring table vinegar, and particularly relates to fruit and vegetable vinegar and a preparation method thereof. The vinegar is prepared from the following raw materials of the proportion: 3 to 5% of fruit juice, 3 to 5% of vegetable juice, 20 to 25% of the fermentation liquor of the lactic acid of vegetable, 50 to 60% of acetic acid fermentation liquor, 2 to 3% of sugar and 1 to 2% of salt, wherein the vegetable juice is made of ginger juice or garlic juice. The ginger or garlic is peeled, mixed with water at a ratio of 1:1, crushed into paste by a crusher, soaked for 4 to 7 days after the acetic acid fermentation liquor is added, and filtered to obtain the vinegar. The liquid lactic acid fermentation liquor, the solid acetic acid fermentation liquor, the fruit juice and the vegetable juice are mixed and blended, so the vinegar contains a large amount of lactic acid, generates ethyl acetate aroma through esterification, and has the characteristics of heavy flavor of the vinegar aroma, soft acid sequence, etc.
Description
The invention belongs to seasoning food vinegar, particularly a kind of fruits and vegetable vinegar and preparation method thereof.
At present, the technology of preparation fruits and vegetable vinegar is raw material with fruit or fruit juice, and saccharification is handled, and utilizes yeast and acetic acid bacteria strain to ferment, and this system vinegar raw material need be selected first-class fruit of quality or fruit juice for use, and fermentation time is long; Another kind of with fruit source mill tankage, make raw material as cull fruit pericarp, fruit bits, core etc., need technologies such as koji, batching, heap fermentation, pouring vinegar, form through the acetic fermentation ageing, complex process, and product vinegar amount is lower.
The objective of the invention is to overcome above technical deficiency, a kind of fruits and vegetable vinegar of forming with garden spgarden stuff, acetic acid fermentation liquid, vegetables lactic acid fermentation liquid is provided, tart flavour is soft, and is nutritious.
Task of the present invention is that fruits and vegetable vinegar forms by mixing such as garden spgarden stuff, acetic acid fermentation liquid, vegetables lactic acid fermentation liquid, sugar, salt are refining.By fruit juice 3-5 part, vegetables juice 3-5 part, vegetables lactic acid fermentation liquid 20-25 part, acetic acid fermentation liquid 50-60 part, sugared 2-3 part, salt 1-2 part, vegetables juice is ginger juice or garlic juice, with ginger or garlic peeling, added water 1: 1, become the mud shape with crusher in crushing, add acetic acid fermentation liquid and soaked 4-7 days, filter.
Preparation vegetables lactic acid fermentation liquid is chosen fresh vegetables cleaning, the enzyme that goes out, temperature 90-100 ℃, time 10-30 second; Cooling, pit entry fermentation are chosen 6 kinds of lactic acid fermenting bacterias, lactobacillus bulgaricus 6045, leuconostoc dextranicum bacteria 1.17, plant lactobacillus 1.11, leuconostoc paramesenteroides 6041, short lactobacillus 6004,6042, the inoculation enlarged culturing, inoculum size 3-5%, anaerobically fermenting, yeast phase 4-10 days, temperature 20-30 ℃, go out pond secondary fermentation liquid and filter.
Preparation fruit juice is selected the former fruit fresh, ripe, that crushing juice rate is high, is broken for 0.3-0.4cm through sorting, washing, appropriateness, sprays into antioxidant Vc0.2%; Enzyme is handled, and adds polygalacturonase 0.5-1.0%, gelatin 0.5-1.0%, temperature 40-50 ℃ in the fruit oar, time 1-2 hour, squeeze the juice, sieving, the degassing, homogeneous, High Temperature Sterilization temperature 102-107 ℃ then, time 3-5 second, cooling is made, and keeps good taste and color and nutritive value.
The preparation acetic acid fermentation liquid utilizes liquor to produce vinasse 100%, adds wine tail 10-15%, wine tail ethanol content 25-30%.Inoculation inserts the strong Shanghai of oxidation alcohol ability and makes 1.01
#Bacillus aceticus, inoculum size 2-3%, temperature 35-39 ℃, the oxygen supply of ventilating every day 1-2 time, fermentation time 10-20 days.Drench vinegar, the vegetables lactic acid fermentation liquid was added the immersion of vinegar unstrained spirits after 20-24 hour, dash and drench.
With drenching the acetic acid fermentation liquid that, prepare fruits and vegetable vinegar with above-mentioned fruit juice, vegetables lactic acid fermentation liquid, add ginger juice or garlic juice more respectively, ginger flavor fruits and vegetable vinegar or garlicky fruits and vegetable vinegar.The fragrance ingredient of ginger contains 1-3% approximately, mainly is made up of zingiberol, ginger terpene, fenchene, citron aldehyde, eucalyptol, camphene etc.Its piquancy component is a gingerol, ginger ketenes and zingiberone etc.Garlic bulb contains volatile oil, and content is 0.5%, and main component is an allicin, and special odor and bactericidal property are arranged.On average contain crude protein 6-7.9%, reducing sugar 0.5%, saccharan 20-27%, xitix 7-25 milligram/100 grams.
Fruits and vegetable vinegar is selected for use in preparation technology and is contained a large amount of nutritions in the vegetables lactic acid fermentation liquid, regulates human body intestinal tract metabolic function; Its two, utilize liquor fermentation to produce the waste vinasse, add part wine tail, insert the bacillus aceticus fermentation, produce acetic acid fermentation liquid, save grain, reduce environmental pollution; Its three, adopt liquid lactic acid fermented liquid and solid-state acetic acid fermentation liquid, and garden spgarden stuff mixes and blends, esterification takes place, produce ethyl acetate fragrance; Its four, fruits and vegetable vinegar contains a large amount of lactic acid, mouthfeel is soft, local flavor is outstanding, nutritious, contains the 16-18 seed amino acid, has characteristics such as heavy flavour of vinegar fragrance, acidity be soft.
Embodiment 1
Fruit syrup or vegetables juice preparation
Apple is selected, cleaned, and broken squeezing is 0.3～0.4cm, sprays into antioxidant Vc0.2%; Enzyme is handled, and adds polygalacturonase 0.5～1.0%, gelatin 0.5～1.0%, 40～45 ℃ of temperature, time 1-2 hour in pulp; Filter, 102～107 ℃ of sterilization temperatures, 3～5 seconds time, cooling.
Vegetables juice prepares the same.
Embodiment 2
The preparation of vegetable milk acid-fermentation juice
Choose 1 ton of wild cabbage, clean, enzyme-removal temperature 90-100 ℃, time 10-30 second, cooling is gone into the pond and is inoculated former bacterium tomato juice substratum immediately.1: 10 enlarged culturing, the corn juice substratum, fermentation vat inoculum size 3-5%, yeast phase 4-10 days, temperature 20-30 ℃, strain improvement lactobacillus bulgaricus 6045, leuconostoc dextranicum bacteria 1.17, plant lactobacillus 1.11, leuconostoc paramesenteroides 6041, short lactobacillus 6004,6042, totally 6 strains go out pond acidity and filter in lactic acid 0.8-1.0g/100ml, sterilization, crushing juice rate 50-60%, i.e. 500-600Kg.
Embodiment 3
The acetic acid fermentation liquid preparation
Select 1 ton of fermentation raw material of vinasse of normal fermentation, add the wine tail, 10-15% as vinegar, wine tail ethanol content 25-30%, remaining starch content 8-9% is with the wine tail, make the raw material alcohol content of acetic fermentation be controlled at 5-10%, the ethanol content of general wine tail is inoculated former bacterium, culture temperature 30-32 ℃ at 25-30%, cultivated 48 hours, triangular flask (first order seed) enlarged culturing, culture temperature 30-32 ℃, shaking culture 24 hours.Solid-state breeding, 38 ℃ of culture temperature were cultivated 3-4 days, acetic fermentation inoculum size 2-3%, fermentation period 10-20 days, leavening temperature was 35-39 ℃, the bacterial classification of seed selection is that Shanghai makes 1.01
#Bacillus aceticus goes out pond acidity, with acetometer 5-10g/100ml, goes out the pond and drenches vinegar, and crushing juice rate is more than 50%.
Embodiment 4
Ginger juice or the preparation of garlic juice
Get the peeling of fresh ginger or garlic, 30-50Kg adds water 1; 1, become the mud shape with crusher in crushing, with 100 kilograms of acetic acid fermentation liquids, soaked 4-7 days, make the nutrition in the interior tissue leach filtration, ginger juice or garlic juice.
Embodiment 5
The fruits and vegetable vinegar preparation
In 1 ton, need fruit juice 6-10 part, 60-100Kg, acetic acid fermentation liquid 50-60 part, 500-600Kg, vegetables lactic acid fermentation liquid 20-30 part, 200-300Kg, sugared 2-3 part, 20-30Kg, salt 1-2 part, 10-20Kg mixes refining forming.
Embodiment 6
The preparation of fruits and vegetables ginger flavor vinegar
In 1 ton, need ginger juice 3-5 part, 30-50Kg, acetic acid fermentation liquid 50-60 part, 500-600Kg, vegetables lactic acid fermentation liquid 20-30 part, 200-300Kg, fruit juice 3-4 part, 30-40Kg, sugared 2-3 part, 20-30Kg, salt 1-2 part, 10-20Kg mixes refining forming.
Embodiment 7
The preparation of fruits and vegetables Garlicly vinegar
In 1 ton, need garlic juice 3-5 part, 30-50Kg, acetic acid fermentation liquid 50-60 part, 500-600Kg, vegetables lactic acid fermentation liquid 20-30 part, 200-300Kg, fruit juice 3-4 part, 30-40Kg, sugar 2-3 part, 20-30Kg, salt 1-2 part, 10-20Kg mixes refining forming, the fragrant peppery soft garlic perfume (or spice) of the garlic of tool appropriateness, limpid transparent, have the effect of certain nutrition curative effect.Table 1 is fruits and vegetable vinegar physico-chemical analysis result.
Table 1
Table 2 is fruits and vegetable vinegar, fruits and vegetables Garlicly vinegar, fruits and vegetables ginger flavor vinegar amino acid analysis result
Table 2
Claims (5)
1, fruits and vegetable vinegar is characterized in that forming (weight meter) by following prescription:
Fruit juice 3-5 part;
Vegetables juice 3-5 part;
Vegetables lactic acid fermentation liquid 20-25 part;
Acetic acid fermentation liquid 50-60 part;
Sugar 2-3 part;
Salt 1-2 part.
2, fruits and vegetable vinegar according to claim 1 is characterized in that vegetables juice is ginger juice or garlic juice, with ginger or garlic peeling, adds water 1: 1, becomes the mud shape with crusher in crushing, adds acetic acid fermentation liquid and soaks 4-7 days, filter.
3, a kind of preparation method of fruits and vegetable vinegar according to claim 1 is characterized in that described each component is mixed, and wherein vegetable milk acid-fermentation liquid preparing process is:
A, the vegetables enzyme that goes out, temperature 90-100 ℃, time 10-30 second;
B, choose fermented bacterium lactobacillus bulgaricus 6045, leuconostoc dextranicum bacteria 1.17, plant lactobacillus 1.11, leuconostoc paramesenteroides 6041, short lactobacillus 6004,6042;
C, inoculum size 3-5%;
D, anaerobically fermenting phase 4-10 days, temperature 20-30 ℃.
4, a kind of preparation method of fruits and vegetable vinegar according to claim 1 is characterized in that described each component is mixed, and wherein fruit juice preparation technology is;
A, to the broken 0.3-0.4cm of former fruit appropriateness, spray into antioxidant Vc0.2%;
B, enzyme are handled, and add polygalacturonase 0.5-1.0%, gelatin 0.5-1.0%, temperature 40-45 ℃, time 1-2 hour in the fruit oar;
C, squeeze the juice, sieving, the degassing, homogeneous, High Temperature Sterilization, temperature 102-107 ℃, time 3-5 second.
5, a kind of preparation method of fruits and vegetable vinegar according to claim 1 is characterized in that described each component is mixed, and wherein the acetic fermentation liquid preparing process is:
A, get vinasse 100%, add wine tail 10-15%, the clear content 25-30% of wine tail wine;
B, inoculation insert Shanghai and make 1.01
#Bacillus aceticus, inoculum size 2-3%, temperature 35-39 ℃, the oxygen supply of ventilating every day 1-2 time, fermentation time 10-20 days;
C, pouring vinegar after soaking 20-24 hour in the vegetables lactic acid fermentation liquid adding vinegar unstrained spirits, dash and drench.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN98110010A CN1068046C (en) | 1997-12-31 | 1997-12-31 | Fruits and vegetable vinegar and its prepn. method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN98110010A CN1068046C (en) | 1997-12-31 | 1997-12-31 | Fruits and vegetable vinegar and its prepn. method |
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| Publication Number | Publication Date |
|---|---|
| CN1221790A CN1221790A (en) | 1999-07-07 |
| CN1068046C true CN1068046C (en) | 2001-07-04 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN98110010A Expired - Fee Related CN1068046C (en) | 1997-12-31 | 1997-12-31 | Fruits and vegetable vinegar and its prepn. method |
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Families Citing this family (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103045452A (en) * | 2011-10-13 | 2013-04-17 | 贵阳味莼园食品股份有限公司 | Processing process for special spicy cold vinegar |
| CN103045456A (en) * | 2011-10-13 | 2013-04-17 | 贵阳味莼园食品股份有限公司 | Processing process for special ginger garlic aromatic vinegar |
| CN103484351B (en) * | 2013-09-10 | 2015-04-22 | 铜陵市天屏山调味品厂 | Natural ginger juice vinegar and manufacture method thereof |
| CN104719787A (en) * | 2014-08-18 | 2015-06-24 | 张廷季 | Health product for lowering blood fat and blood pressure and production method of health product for lowering blood fat and blood pressure |
| CN106119065B (en) * | 2016-08-11 | 2020-01-10 | 山西双锦生物科技有限公司 | Hericium erinaceus and red date vinegar and preparation method and application thereof |
| CN106085789B (en) * | 2016-08-11 | 2020-01-10 | 山西双锦生物科技有限公司 | Saffron and asparagus vinegar and preparation method and application thereof |
| CN106987514B (en) * | 2017-05-03 | 2020-12-04 | 天津科技大学 | Liver-protecting fruit vinegar beverage rich in lactic acid bacteria and preparation method thereof |
| CN110862900A (en) * | 2018-08-27 | 2020-03-06 | 张家界大德酿造有限公司 | Preparation method and application of fruit and vegetable fermentation liquor |
| CN109439507A (en) * | 2018-10-23 | 2019-03-08 | 唐山共生源生物科技有限公司 | A kind of lactic acid bacteria ginger in vinegar liquid and preparation method thereof |
| CN109666579A (en) * | 2019-03-01 | 2019-04-23 | 贵州大学 | A kind of brewage process of honeysuckle tail aroma vinegar |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1124771A (en) * | 1994-12-17 | 1996-06-19 | 李振钦 | Process for producing edible vinegar with vegetables and product thereof |
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- 1997-12-31 CN CN98110010A patent/CN1068046C/en not_active Expired - Fee Related
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1124771A (en) * | 1994-12-17 | 1996-06-19 | 李振钦 | Process for producing edible vinegar with vegetables and product thereof |
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| CN1221790A (en) | 1999-07-07 |
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