CN106901087B - Baked apple vinegar beverage and production method thereof - Google Patents
Baked apple vinegar beverage and production method thereof Download PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/54—Mixing with gases
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
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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
- C12J1/08—Addition of flavouring ingredients
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/147—Helveticus
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Abstract
The invention relates to a baked apple fruit vinegar beverage and a preparation method thereof, which are carried out according to the following steps: cleaning and slicing apples, baking, moistening water and pulping, enhancing flavor and fermenting mixed bacteria, fermenting alcohol, fermenting acetic acid, filtering, blending, sterilizing and filling. Wherein, the aroma-enhancing mixed fermentation sequentially adopts lactobacillus helveticus and aroma-producing active dry yeast (aroma-producing ADY) for co-fermentation to generate a plurality of esters, lactic acid and lactobacillus exopolysaccharides which mainly comprise ethyl lactate; the flavor of the final product is effectively improved by directly adding the flavor enhancing fermentation liquor during blending, and the nutrition and the functions of the product are increased. In addition, the baking treatment of the apples generates micromolecule substances with higher activity, the absorption is promoted, the health care effect is improved, and meanwhile, the Maillard reaction generates special fragrant substances and melanoid during the baking treatment, so that the flavor of the product is increased, and the function of the product is improved. The final product is rich in high-activity micromolecules and multiple functional components, has strong fragrance, moderate sweet and sour taste and unique flavor, and can meet the requirements of consumers on mouthfeel and health care.
Description
Technical Field
The invention belongs to the technical field of fruit vinegar beverage processing, and particularly relates to a roasted apple fruit vinegar beverage and a preparation method thereof.
Background
With the development of food science and the improvement of the living standard of people, the position of fruit vinegar as a health product in the industries of seasonings and beverages attracts more and more attention, and the demand of fruit vinegar is continuously increased. However, the mouth feel, flavor, nutrition and function of the apple vinegar and the apple vinegar beverage on the market at present still need to be improved.
The apple is rich in nutrition, and is rich in pectin, cellulose, hemicellulose, lignin and other components, wherein the pectin is a polysaccharide polymer, the main structure of the pectin is polygalacturonic acid chains connected by α -1, 4-glycosidic bonds, the pectin can be decomposed at high temperature, the molecular weight of the pectin is reduced to form oligosaccharide, wherein oligogalacturonide is one of the main components of the pectin, and the oligogalacturonide is functional oligosaccharide, so that the oligogalacturonide has the effects of activating bifidobacteria in intestinal tracts to promote proliferation, inhibiting pathogenic bacteria and preventing constipation, and can form a stable compound with metal trace elements through ionic bonds and covalent bonds to play a role in promoting the absorption of the gold trace elements.
The Maillard reaction is a non-enzymatic browning reaction, is widely used in the process of heating food or storing food for a long time, and refers to the reaction between carbonyl and amino, and the final product is melanoidin. A large amount of aroma components such as pyrazines, lactones, aldehydes and ketones and other compounds can be generated in the Maillard reaction process, and the flavor of the food can be improved. Recent research shows that the melanoidin has antioxidant effect, is not digested in human intestinal tracts, and can be used as dietary fiber to promote the proliferation of bifidobacteria; the melanoidin has flavor retention capacity, and can be combined with components which have important influence on the sensory fragrance of food, such as furfural, pyrrole, mercaptan and the like to play a role in stabilizing the fragrance of the food; meanwhile, the melanoidin can be combined with food aroma components through Schiff bases and disulfides through covalent bonds or ionic bonds to form thioester, thioacetal and other flavor substances.
Esters are one of the main substances constituting the flavor of foods, and have important effects on the overall sense of the foods. For example, in the traditional fermented vinegar in China, the contribution of esters to the overall flavor of vinegar accounts for 20-30%. There are many types of esters in vinegar, but ethyl acetate and ethyl lactate are the main and ethyl lactate is its subject aroma component. The aroma-producing active dry yeast (aroma-producing ADY) is an ester-producing yeast, the produced lower ester has special aroma, the esterase activity is higher, the esterification reaction can be rapidly carried out, and the ethyl lactate can be rapidly synthesized by using lactic acid in the presence of the lactic acid, so that the flavor of food can be improved. Lactobacillus helveticus, which is a well-known beneficial lactic acid bacterium, not only has the ability to produce lactic acid and various organic acids, but also is capable of producing exopolysaccharides. Lactic acid is a non-volatile acid, which can make the vinegar product with acetic acid as the main organic acid have mellow and long-lasting acidity and soft mouthfeel, thereby balancing the acidity; meanwhile, the exopolysaccharide of the lactobacillus is not only an immunomodulator, but also can stabilize the food quality and structure.
Disclosure of Invention
The invention aims to solve the technical problems that a plurality of aroma-enhancing substances are generated by utilizing the Maillard reaction generated under the baking process, the total ester content of a final product is improved by the aroma-enhancing mixed bacteria fermentation liquor, the variety of organic acids is enriched, and the acid feeling is balanced, so that the taste and the flavor of the product are improved; meanwhile, the melanoidin produced by the baking process has the functions of resisting oxidation and being similar to dietary fibers, the apple pectin is decomposed into oligogalacturonide at high temperature and has the function of bifidus factors, and the lactobacillus extracellular polysaccharide contained in the aroma-enhancing fermentation liquor is used as an immunomodulator, so that the nutrition and the function of a final product are increased.
In order to achieve the above object, the present invention adopts the following technical solutions.
A preparation method of a baked apple fruit vinegar beverage comprises the following steps:
step one, cleaning a slice: selecting apples without diseases, pests and rot, washing the surfaces of the apples clean, airing the apples, then slicing the apples, and coating honey on two sides of the apples while slicing the apples in order to prevent the apples from being oxidized and promote Maillard reaction during later baking;
step two, baking: putting the obtained apple slices into an oven for baking to obtain baked apple slices;
step three, moistening and pulping: soaking the baked apple slices in water, pulping the soaked baked apple slices together with the soak solution by using a pulping machine to obtain baked apple pulp; centrifuging and clarifying one part of the baked apple pulp to obtain a baked apple juice and pomace, adding the pomace into the other part of the baked apple pulp, uniformly stirring, and adjusting the sugar degree of the baked apple pulp to 12-16 Brix and the pH value to be 4 +/-0.1 to obtain a baked apple pulp mash;
step four, aroma-enhancing mixed bacteria fermentation: inoculating 8-10% (v/v) of lactobacillus into a part of the roasted apple juice obtained in the third step, fermenting the part of the roasted apple juice at 30-37 ℃, then inoculating activated aroma-producing active dry yeast (aroma-producing ADY) with the mass ratio of 0.2-0.3%, continuing to ferment at 20-30 ℃, and after the fermentation is finished, performing diatomite filtration clarification and pasteurization on the fermentation liquor to obtain aroma-improving fermentation liquor;
step five, alcoholic fermentation: adding activated saccharomyces cerevisiae with the mass ratio of 0.2-0.3% into the roasted apple pulp mash obtained in the step three, and fermenting for 4-6 days at the temperature of 18-30 ℃ to finally obtain the roasted apple fruit wine with the alcohol content of 6-8% (v/v) and the sugar content of 4-6 DEG Brix;
step six, acetic fermentation: inoculating 8-12% (v/v) acetic acid bacteria into the roasted apple fruit wine obtained in the step five, fermenting for 3-4 days at 26-32 ℃, and ending fermentation when the acidity reaches 4-5 g/100mL to obtain roasted apple fruit vinegar fermented mash;
step seven, filtering: filtering and clarifying the fermented mash of the roasted apple fruit vinegar obtained after acetic acid fermentation by using diatomite to obtain a roasted apple fruit vinegar stock solution;
step eight, blending: mixing the roasted apple fruit vinegar stock solution, the aroma-enhancing fermentation liquor, the roasted apple juice, the apple juice, xylitol, honey, potassium sorbate, citric acid, sodium citrate, caramel color and purified water according to a certain proportion, adjusting the final sugar degree to 6-8 DEG Brix by using white granulated sugar, and blending uniformly to obtain the roasted apple fruit vinegar beverage;
step nine, sterilizing and filling: homogenizing the blended baked apple fruit vinegar beverage, then sterilizing at 115-130 ℃ for 5-15 s, then carrying out aseptic filling and filling carbon dioxide gas, wherein the volume of the carbon dioxide gas (volume at 20 ℃) is 0.8-1.5 times, and finally obtaining the finished baked apple fruit vinegar beverage.
Further, the apples in the first step are not subjected to denucleation treatment, and the slice thickness is preferably 0.3-0.8 cm.
Further, the baking temperature of the apple slices in the second step is 110-250 ℃, and the baking time is 10-120 min.
Further, when the roasted apple slices are soaked in water in the third step, the mass ratio of the roasted apple slices to the purified water is 1: 2-1: 5, and the soaking time is 10-30 min.
Further, the lactobacillus in the fourth step is preferably lactobacillus helveticus CGMCC No. 12062.
Further, when the aroma-producing active dry yeast in the fourth step is added, the total acid (calculated by lactic acid) in the fermentation liquor is 1.8-2.5 g/100 mL; in order to retain a certain amount of lactic acid in the fermentation liquid, the fermentation is finished when the total ester content of the fermentation liquid is 0.1-0.3 g/100 mL.
Further, the acetic acid bacteria in the sixth step is preferably acetobacter pasteurianus, and more preferably acetobacter pasteurianus AC2005 (Wanghongchen et al. identification of Excellent acetic acid bacteria AC2005 [ J ]. modern food technology, 2008,24(6): 513-.
Further, the addition amount of each component in the blending in the step eight is as follows: 5-10% (v/v) of roasted apple fruit vinegar stock solution, 8-20% (v/v) of flavor-enhancing fermentation liquor, 8-20% (v/v) of roasted apple fruit juice, 10-20% (v/v) of apple juice, 4-8% (m/v) of xylitol, 2-5% (m/v) of honey, 0.02-0.04% (m/v) of potassium sorbate, 0.01-0.02% (m/v) of citric acid, 0.01-0.02% (m/v) of sodium citrate, 0.1-0.3% (m/v) of caramel color and the balance of purified water.
The roasted apple fruit vinegar beverage prepared by the method has the total solid content of more than or equal to 8.95g/100mL, the total acid of more than or equal to 0.30g/100mL, the final sugar degree of 6-8 Brix, the total amount of oligogalacturonan of more than or equal to 40mg/100mL, and the total amount of functional polysaccharide of more than or equal to 0.1g/100 mL; the fruit vinegar beverage has light yellow to brown yellow color, strong fragrance, proper sour and sweet taste, freshness and naturalness, and clear and transparent body state (a small amount of precipitate is allowed after one week).
The lactobacillus helveticus CGMCC No.12062 is separated from Shanxi aged vinegar fermented vinegar mash, and the colony characteristics are as follows: the bacterial colony is round, milky white, neat in edge and facultative anaerobic; belongs to gram positive, no bacillus; the optimal growth temperature range is 30-47 ℃, the growth pH is 3.0-7.0, and the strain can metabolize to produce various organic acids, extracellular active polysaccharide, gamma-aminobutyric acid and other substances.
The lactobacillus helveticus is preserved in the common microorganism center of China Committee for culture Collection of microorganisms, the preservation place is the microorganism research institute of China academy of sciences No. 3, Xilu No.1 of North Cheng, south China, Beijing, the preservation number is CGMCC No.12062, the preservation time is 2016 years, 01 months and 14 days, and the lactobacillus helveticus (Lactobacillus helveticus) is classified and named.
The invention has the following beneficial effects:
the invention optimizes the aroma-enhancing mixed fermentation process, firstly utilizes the fermentation of the lactobacillus helveticus to generate a plurality of organic acids which mainly comprise lactic acid, and simultaneously accumulates functional polysaccharide with immunoregulation function; in order to prevent the inhibition of excessively high lactic acid to aroma-producing active yeast, aroma-producing active dry yeast is inoculated for ester-producing fermentation when the total acid reaches 1.8-2.5 g/100 mL; the aroma-producing active dry yeast utilizes organic acid such as lactic acid generated by lactic acid bacteria and ethanol to synthesize various esters such as ethyl lactate. In order to prevent the adverse effect of excessive total ester on the flavor and simultaneously retain a certain amount of lactic acid, the fermentation is terminated when the total ester content is 0.1-0.3 g/100 mL. The aroma-enhancing fermentation liquor finally contains various esters mainly comprising ethyl lactate, lactic acid and lactobacillus exopolysaccharide; therefore, the fermentation liquor is used for later-stage blending, so that the total ester content and variety of the final product can be effectively increased, meanwhile, lactic acid is used as nonvolatile acid to balance the acid feeling of the product, and the extracellular polysaccharide of the lactic acid bacteria increases the health-care function of the product.
The apple is roasted, so that pectin and other components in the apple are decomposed into micromolecular substances with higher activity, wherein oligogalacturonide has the function of bifidus factors, and meanwhile, Maillard reaction generated in the roasting process endows the final product with higher antioxidant activity, increases aroma components of the product and improves the flavor of the product. The cyanogenic glycoside in the fruit stone is decomposed by heating treatment, the toxicity is removed, the pretreatment (stone removal) process of the apple is reduced, and the utilization rate of the raw material is improved. The baking treatment of the apples endows the fruit vinegar with unique burnt fragrance, so that the final product is fragrant, tasty and refreshing, has unique flavor, meets the taste of the public, and meets the requirements of consumers on mouthfeel and health care.
Drawings
FIG. 1 is a schematic view of a process for producing a roasted apple vinegar beverage according to the present invention.
Detailed Description
The invention is described below by means of specific embodiments. Unless otherwise specified, the technical means used in the present invention are well known to those skilled in the art. In addition, the embodiments should be considered illustrative, and not restrictive, of the scope of the invention, which is defined solely by the claims. It will be apparent to those skilled in the art that various changes or modifications in the components and amounts of the materials used in these embodiments can be made without departing from the spirit and scope of the invention.
The saccharomyces cerevisiae and the aroma enhancement active dry yeast for fermentation inoculation both adopt commercially available active dry powder microbial inoculum. The lactic acid bacteria seed liquid or the acetic acid bacteria seed liquid for fermentation inoculation are prepared by adopting a conventional method in the field.
Example 1:
a preparation method of baked apple fruit vinegar and beverage thereof comprises the following steps:
step one, cleaning a slice: selecting apples without diseases, pests and rot, washing the surfaces of the apples, airing the apples, then slicing the apples into slices with the thickness of 0.3cm, and smearing honey on two surfaces of the apple slices while slicing the apples;
step two, baking: baking the obtained apple slices in an oven at 110 deg.C for 120min to obtain baked apple slices;
step three, moistening and pulping: adding 2kg of purified water into every 1kg of baked apple slices, soaking for 30min, pulping the soaked baked apple slices together with the soaking solution by using a pulping machine to obtain baked apple pulp, centrifuging and clarifying half of the baked apple pulp to obtain baked apple juice and pomace, adding the pomace into the other half of the baked apple pulp, uniformly stirring, and adjusting the sugar degree of the baked apple pulp to be 16 DEG Brix and the pH value to be 4 +/-0.1 to obtain baked apple pulp mash;
step four, aroma-enhancing mixed bacteria fermentation: inoculating 8% (v/v) of lactobacillus into a part of the roasted apple juice obtained in the step three, performing lactobacillus fermentation at 30 ℃, inoculating activated aroma-producing active dry yeast (aroma ADY) with the mass ratio of 0.3% when the total acid (calculated by the lactic acid) of the fermentation liquid reaches 1.8-2.5 g/100mL, continuing fermentation at 25 ℃, and finishing the fermentation when the total ester content of the fermentation liquid is 0.1-0.3 g/100 mL; after the fermentation is finished, filtering and clarifying the fermentation liquor by using diatomite and carrying out pasteurization to obtain aroma-enhanced fermentation liquor; preferably, the lactobacillus is lactobacillus helveticus CGMCC No. 12062;
step five, alcoholic fermentation: adding activated saccharomyces cerevisiae with the mass ratio of 0.3% into the roasted apple pulp mash obtained in the step three, and fermenting for 6 days at the temperature of 18 ℃ to obtain the roasted apple fruit wine with the alcoholic strength of 7% (v/v) and the sugar degree of 4-6 Brix;
step six, acetic fermentation: inoculating 12% (v/v) acetic acid bacteria into the roasted apple fruit wine obtained in the fifth step, fermenting for 4 days at 26 ℃, and ending the fermentation when the acidity reaches 4-5 g/100mL and is stable to obtain a roasted apple fruit vinegar fermented mash; preferably, the acetic acid bacteria adopt acetobacter pasteurianus AC 2005;
step seven, filtering: filtering and clarifying the fermented mash of the roasted apple fruit vinegar obtained after acetic acid fermentation by using diatomite to obtain a roasted apple fruit vinegar stock solution;
step eight, blending: mixing the following components in proportion: 10% (v/v) of roasted apple fruit vinegar stock solution, 20% (v/v) of flavoring fermentation liquor, 8% (v/v) of roasted apple fruit juice, 15% (v/v) of apple juice, 4% (m/v) of xylitol, 3% (m/v) of honey, 0.02% (m/v) of potassium sorbate, 0.01% (m/v) of citric acid, 0.02% (m/v) of sodium citrate and 0.1% (m/v) of caramel color, and the balance of purified water, wherein the final sugar degree is adjusted to 6.5 DEG Brix, and the roasted apple fruit vinegar beverage is obtained after uniform blending;
step nine, sterilizing and filling: homogenizing the blended baked apple fruit vinegar beverage, then sterilizing at 115 ℃ for 15s, then performing aseptic filling, and filling carbon dioxide gas, wherein the gas volume (volume at 20 ℃) is 0.8 time, and finally obtaining the finished baked apple fruit vinegar beverage.
The quality of the baked apple fruit vinegar beverage prepared by the embodiment is as follows:
sensory indexes are as follows: the color is light yellow to brown yellow, and the color is bright; the fragrance is strong, the taste is scorched, the sweet and sour taste is palatable, and the taste is fresh and natural; the posture is clear and transparent;
physical and chemical indexes: the total solid content is more than or equal to 8.95g/100mL, the total acid is more than or equal to 0.3g/100mL, the total sugar is 6-8 DEG Brix, the total amount of the oligogalacturonan is more than or equal to 40mg/100mL, and the total amount of the functional polysaccharide is more than or equal to 0.1g/100 mL.
Example 2:
a preparation method of baked apple fruit vinegar and beverage thereof comprises the following steps:
step one, cleaning a slice: selecting apples without diseases, pests and rot, washing the surfaces of the apples, airing the apples, then slicing the apples into slices with the thickness of 0.5cm, and smearing honey on two surfaces of the apple slices while slicing the apples;
step two, baking: baking the obtained apple slices in an oven at 180 deg.C for 70min to obtain baked apple slices;
step three, moistening and pulping: adding 3kg of purified water into every 1kg of baked apple slices, soaking for 20min, pulping the soaked baked apple slices by using a pulping machine to obtain baked apple pulp, centrifuging and clarifying one part of the baked apple pulp to obtain baked apple juice and pomace, adding the pomace into the other part of the baked apple pulp, uniformly stirring, and adjusting the sugar degree of the baked apple pulp to 12 Brix and the pH value of 4 +/-0.1 to obtain baked apple pulp mash;
step four, aroma-enhancing mixed bacteria fermentation: inoculating 10% (v/v) of lactobacillus into part of the roasted apple juice obtained in the third step, performing lactobacillus fermentation at 37 ℃, inoculating activated aroma-producing active dry yeast (aroma-producing ADY) with the mass ratio of 0.2% when the total acid (calculated by lactic acid) of the fermentation liquid reaches 1.8g/100mL, continuing fermentation at 30 ℃, and finishing fermentation when the total ester content of the fermentation liquid is 0.3g/100 mL; after the fermentation is finished, filtering and clarifying the fermentation liquor by using diatomite and carrying out pasteurization to obtain aroma-enhanced fermentation liquor; preferably, the lactobacillus is lactobacillus helveticus CGMCC No. 12062;
step five, alcoholic fermentation: adding activated saccharomyces cerevisiae with the mass ratio of 0.3% into the roasted apple pulp mash obtained in the step three, and fermenting for 4 days at the temperature of 24 ℃ to obtain roasted apple fruit wine with the alcoholic strength of 6% (v/v) and the sugar degree of 4-6%;
step six, acetic fermentation: inoculating 10% (v/v) acetic acid bacteria into the roasted apple fruit wine obtained in the fifth step, fermenting for 3 days at 30 ℃, and ending fermentation when the acidity reaches 4g/100mL to obtain a roasted apple fruit vinegar fermented mash; preferably, the acetic acid bacteria adopt acetobacter pasteurianus AC 2005;
step seven, filtering: filtering and clarifying the fermented mash of the roasted apple fruit vinegar obtained after acetic acid fermentation by using diatomite to obtain a roasted apple fruit vinegar stock solution;
step eight, blending: mixing the following components in proportion: 8% (v/v) of roasted apple fruit vinegar stock solution, 15% (v/v) of flavor-enhancing fermentation liquor, 15% (v/v) of roasted apple fruit juice, 10% (v/v) of apple juice, 4% (m/v) of xylitol, 3% (m/v) of honey, 0.02% (m/v) of potassium sorbate, 0.01% (m/v) of citric acid, 0.02% (m/v) of sodium citrate and 0.2% (m/v) of caramel color, and the balance of purified water, wherein the final sugar degree is adjusted to 7 DEG Brix, and the roasted apple fruit vinegar beverage is obtained by uniformly blending;
step nine, sterilizing and filling: homogenizing the blended baked apple fruit vinegar beverage, then sterilizing at 120 ℃ for 10s, then performing aseptic filling, and filling carbon dioxide gas, wherein the gas volume (volume at 20 ℃) is 1.2 times, and finally obtaining the finished baked apple fruit vinegar beverage.
The quality standard of the roasted apple vinegar beverage prepared by the embodiment is as in example 1.
Example 3:
a preparation method of baked apple fruit vinegar and beverage thereof comprises the following steps:
step one, cleaning a slice: selecting apples without diseases, pests and rot, washing the surfaces of the apples, airing the apples, then slicing the apples into slices with the thickness of 0.8cm, and smearing honey on two surfaces of the apple slices while slicing the apples;
step two, baking: baking the obtained apple slices in an oven at 250 deg.C for 10min to obtain baked apple slices;
step three, moistening and pulping: adding 5kg of purified water into every 1kg of baked apple slices, soaking for 10min, pulping the soaked baked apple slices by using a pulping machine to obtain baked apple pulp, centrifuging and clarifying one part of the baked apple pulp to obtain baked apple juice and pomace, adding the pomace into the other part of the baked apple pulp, uniformly stirring, and adjusting the sugar degree of the baked apple pulp to be 14 Brix and the pH value of 4 +/-0.1 to obtain baked apple pulp mash;
step four, aroma-enhancing mixed bacteria fermentation: inoculating 10% (v/v) Lactobacillus helveticus CGMCC No.12062 into part of the roasted apple juice obtained in the step three, performing lactobacillus fermentation at 35 ℃, inoculating activated aroma-producing active dry yeast (aroma ADY) with the mass ratio of 0.25% when the total acid (calculated by lactic acid) of the fermentation liquid reaches 2.5g/100mL, continuing fermentation at 20 ℃, and finishing fermentation when the total ester content of the fermentation liquid is 0.22g/100 mL; after the fermentation is finished, filtering and clarifying the fermentation liquor by using diatomite and carrying out pasteurization to obtain aroma-enhanced fermentation liquor;
step five, alcoholic fermentation: adding activated saccharomyces cerevisiae with the mass ratio of 0.2% into the roasted apple pulp mash obtained in the step three, and fermenting for 4 days at the temperature of 30 ℃ to obtain roasted apple fruit wine with the alcoholic strength of 8% (v/v) and the sugar degree of 4-6%;
step six, acetic fermentation: inoculating 8% (v/v) acetobacter pasteurianus AC2005 into the roasted apple fruit wine obtained in the fifth step, fermenting for 3 days at 32 ℃, and ending the fermentation when the acidity reaches 5g/100mL to obtain a roasted apple fruit vinegar fermented mash;
step seven, filtering: filtering and clarifying the fermented mash of the roasted apple fruit vinegar obtained after acetic acid fermentation by using diatomite to obtain a roasted apple fruit vinegar stock solution;
step eight, blending: mixing the following components in proportion: 5% (v/v) of roasted apple fruit vinegar stock solution, 8% (v/v) of flavor-enhancing fermentation liquor, 20% (v/v) of roasted apple fruit juice, 20% (v/v) of apple juice, 8% (m/v) of xylitol, 2% (m/v) of honey, 0.04% (m/v) of potassium sorbate, 0.02% (m/v) of citric acid, 0.01% (m/v) of sodium citrate and 0.3% (m/v) of caramel color, and the balance of purified water, wherein the final sugar degree is adjusted to 8 DEG Brix, and the roasted apple fruit vinegar beverage is obtained by uniformly blending;
step nine, sterilizing and filling: homogenizing the blended baked apple fruit vinegar beverage, then sterilizing at 130 ℃ for 8s, then performing aseptic filling, and filling carbon dioxide gas, wherein the gas volume (volume at 20 ℃) is 1.5 times, and finally obtaining the finished baked apple fruit vinegar beverage.
The quality standard of the roasted apple vinegar beverage prepared by the embodiment is as in example 1.
Various specific numerical parameters in the above-mentioned embodiments, or equivalent substitutions of raw material components, can be changed to form a plurality of specific embodiments, which are all common variations of the present invention, and are not described in detail herein.
Claims (8)
1. The preparation method of the baked apple fruit vinegar beverage is characterized by comprising the following steps:
step one, cleaning a slice: selecting apples without diseases, pests and rot, washing the surfaces of the apples, airing the apples, slicing the apples without removing kernels, and smearing honey on two surfaces of the apple slices while slicing the apples;
step two, baking: putting the obtained apple slices into an oven for baking to obtain baked apple slices;
step three, moistening and pulping: soaking the baked apple slices in water, pulping the soaked baked apple slices together with the soak solution by using a pulping machine to obtain baked apple pulp; centrifuging and clarifying one part of the baked apple pulp to obtain a baked apple juice and pomace, adding the pomace into the other part of the baked apple pulp, uniformly stirring, and adjusting the sugar degree of the baked apple pulp to 12-16 Brix and the pH value to be 4 +/-0.1 to obtain a baked apple pulp mash;
step four, aroma-enhancing mixed bacteria fermentation: inoculating 8-10% (v/v) of lactic acid bacteria into a part of the roasted apple juice obtained in the step three, performing lactic acid bacteria fermentation at 30-37 ℃, inoculating activated aroma-producing active dry yeast with the mass ratio of 0.2-0.3% into fermentation liquor when the total acid is 1.8-2.5 g/100mL in terms of lactic acid, continuing fermentation at 20-30 ℃, finishing fermentation when the total ester content of the fermentation liquor is 0.1-0.3 g/100mL, and performing diatomite filtration clarification and pasteurization on the fermentation liquor after the fermentation is finished to obtain aroma-improving fermentation liquor; the lactobacillus is Lactobacillus helveticus CGMCC No. 12062;
step five, alcoholic fermentation: adding activated saccharomyces cerevisiae with the mass ratio of 0.2-0.3% into the roasted apple pulp mash obtained in the step three, and fermenting for 4-6 days at the temperature of 18-30 ℃ to finally obtain the roasted apple fruit wine with the alcohol content of 6-8% (v/v) and the sugar content of 4-6 DEG Brix;
step six, acetic fermentation: inoculating 8-12% (v/v) acetic acid bacteria into the roasted apple fruit wine obtained in the step five, fermenting for 3-4 days at 26-32 ℃, and ending fermentation when the acidity reaches 4-5 g/100mL to obtain roasted apple fruit vinegar fermented mash;
step seven, filtering: filtering and clarifying the fermented mash of the roasted apple fruit vinegar obtained after acetic acid fermentation by using diatomite to obtain a roasted apple fruit vinegar stock solution;
step eight, blending: mixing the roasted apple fruit vinegar stock solution, the aroma-enhancing fermentation liquor, the roasted apple juice, the apple juice, xylitol, honey, potassium sorbate, citric acid, sodium citrate, caramel color and purified water according to a certain proportion, adjusting the final sugar degree to 6-8 DEG Brix by using white granulated sugar, uniformly blending, and sterilizing to obtain the roasted apple fruit vinegar beverage;
step nine, sterilizing and filling: homogenizing the blended baked apple fruit vinegar beverage, then sterilizing at 115-130 ℃ for 5-15 s, then carrying out aseptic filling, and filling carbon dioxide gas, wherein the volume of the carbon dioxide gas at 20 ℃ is 0.8-1.5 times, and finally obtaining the finished baked apple fruit vinegar beverage.
2. The method of claim 1, wherein the sliced apple in the first step is 0.3-0.8 cm thick.
3. The method for preparing the roasted apple vinegar beverage according to claim 1, wherein the roasting temperature of the apple slices in the second step is 110-250 ℃, and the roasting time is 10-120 min.
4. The preparation method of the baked apple fruit vinegar beverage according to claim 1, wherein when the baked apple slices are soaked in water in the third step, the mass ratio of the baked apple slices to the purified water is 1: 2-1: 5, and the soaking time is 10-30 min.
5. The method of claim 1, wherein the acetic acid bacteria in step six is acetobacter pasteurianus.
6. The method of preparing a roasted apple vinegar beverage according to claim 5, wherein the acetobacter pasteurianus is acetobacter pasteurianus AC 2005.
7. The method for preparing a roasted apple fruit vinegar beverage according to claim 1, wherein the blending in the eighth step is carried out by adding the following components: 5-10% (v/v) of a roasted apple fruit vinegar stock solution, 8-20% (v/v) of an aroma-enhancing fermentation liquid, 8-20% (v/v) of a roasted apple fruit juice, 10-20% (v/v) of an apple juice, 4-8% (m/v) of xylitol, 2-5% (m/v) of honey, 0.02-0.04% (m/v) of potassium sorbate, 0.01-0.02% (m/v) of citric acid, 0.01-0.02% (m/v) of sodium citrate, 0.1-0.3% (m/v) of caramel color, and the balance of purified water.
8. The cider vinegar beverage prepared by the method according to any one of claims 1-7.
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