CN106947680A - A kind of fermentation process of selenium-rich pears slag - Google Patents
A kind of fermentation process of selenium-rich pears slag Download PDFInfo
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- CN106947680A CN106947680A CN201710190909.1A CN201710190909A CN106947680A CN 106947680 A CN106947680 A CN 106947680A CN 201710190909 A CN201710190909 A CN 201710190909A CN 106947680 A CN106947680 A CN 106947680A
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- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
- C12J1/02—Vinegar; Preparation or purification thereof from wine
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Abstract
The invention mainly relates to food processing technology field, a kind of fermentation process of selenium-rich pears slag is disclosed, including：Fermentation, acetic acid after fermentation, local flavor are blent, packed at the beginning of pears slag collection, pears slag enzymolysis, alcoholic fermentation, acetic acid；Method is simple, makes full use of selenium-rich pears slag, obtained selenium-rich pear vinegar is nutritious, and Se content is turned waste into wealth to reach 12.6 μ g/100g, saves production cost, and income improves 18.3%；Vitamin c solution is directly added into after selenium-rich pears slag output, by increasing capacitance it is possible to increase nutrition, reduces pH, promote selenium to dissociate in solution, suppressed pears slag and produce brown stain, can suppress the growth of miscellaneous bacteria after being irradiated through ultraviolet, it is to avoid cause pears slag to be rotted, keep fresh and sweet mouthfeel；Complex enzyme is added into pears slag, pears slag structure is destroyed, the Se content in crushing juice rate and effective component extraction rate, increase tunning is improved, saves a large amount of production costs.
Description
Technical field
The invention mainly relates to food processing technology field, more particularly to a kind of fermentation process of selenium-rich pears slag.
Background technology
Selenium-rich pears slag, refers to prepare the pears slag produced in selenium-rich pear beverage preparation with selenium-rich pear, including pericarp and fruit
Core, the nutriment enriched containing soluble sugar, vitamin, mineral matter and cellulose etc., particularly containing abundant Organic Selenium,
Selenium is the essential trace element of human body, can strengthen immunity, prevent and treat cardiovascular and cerebrovascular disease, auxiliary treatment diabetes repair
Multiple damaged cell, protect eyes improve the oxygen carrying capacity of red blood cell, and gas defence of detoxifying, antipollution is anti-oxidant, anti-aging.
The main application process of current selenium-rich pears slag is to run up in process of production after a certain amount, is dried with regard to concentrating
It is dry, the preparation of feed is subsequently used for, or without drying, directly by wet pears slag feeding animals, great waste is caused,
The utilization rate of pears slag is extremely low, also significantly improves the production cost of selenium-rich pear beverage.Accordingly, it would be desirable to a kind of efficient selenium-rich pears slag
Application way.
The content of the invention
In order to make up the defect of prior art, it is an object of the invention to provide a kind of fermentation process of selenium-rich pears slag.
A kind of fermentation process of selenium-rich pears slag, comprises the following steps：
（1）Pears slag is collected：The pears slag of each output is collected directly from after sterilizing in glass container, adds pears slag weight 20 ~ 25%
Vitamin c solution, through ultraviolet radiation sterilization 25 ~ 30 minutes, obtains selenium-rich pears slag；
（2）Pears slag is digested：The pure water of 4 ~ 5 times of amounts of selenium-rich pears slag weight is added into selenium-rich pears slag, is well mixed, mixing is added
Enzyme, digests 220 ~ 240 minutes in 42 ~ 44 DEG C of stirrings, is heated to 80 ~ 85 DEG C, be incubated 30 ~ 35 minutes, obtain enzymolysis pears slag；
（3）Alcoholic fermentation：White granulated sugar is added into enzymolysis pears slag, addition is the 22 ~ 24% of selenium-rich pears slag weight, is stirred to complete
Fully dissolved, accesses wine yeast, is fermented 10 ~ 12 hours in 33 ~ 35 DEG C, is cooled to 21 ~ 23 DEG C, ferment at constant temperature 7 ~ 8 days obtains wine
Smart fermentation material；
（4）Fermented at the beginning of acetic acid：Acetic acid bacteria is accessed into alcoholic fermentation material, is stirred, it is small in 32 ~ 34 DEG C of ferment at constant temperature 12 ~ 14
When, ginger and watermelon peel are added, is stirred, in 20 ~ 22 DEG C of ferment at constant temperature 8 ~ 9 days, just acetic fermentation material is obtained；
（5）Acetic acid after fermentation：First acetic fermentation material is stood 15 ~ 17 days in 2 ~ 6 DEG C, filter cleaner, then it is placed in 10 ~ 12 DEG C of standings
35 ~ 40 days, filtered through diatomite, obtain rear acetic fermentation material；
（6）Local flavor is blent：Acetic fermentation material after dried tremella extract is added, is placed in 90 ~ 95 DEG C of water-baths 10 ~ 15 minutes, after taking-up
- 4 ~ -2 DEG C are placed directly within, 0 ~ 4 DEG C is cooled to, filtered through 0.22 μm of supermicro filtration membrane, is well mixed, obtains selenium-rich pear vinegar；
（7）Packaging：Vacuum packaging, pasteurization is examined, obtains finished product.
The step（1）Ultraviolet, exposure dose be 400 ~ 450J/m2；The step（1）Vitamin c solution, matter
It is 0.06 ~ 0.08% to measure concentration.
The step（2）Mixed enzyme, addition be selenium-rich pears slag weight 0.04 ~ 0.06%, by the original of following parts by weight
Material composition：Cellulase 21 ~ 23, pectase 17 ~ 19, hemicellulase 11 ~ 13, amylase 7 ~ 9, lipase 7 ~ 9.
The step（3）Wine yeast, for the wine yeast after activation, access amount for selenium-rich pears slag weight 4 ~
6%。
The step（4）Ginger and watermelon peel, mixing mashing after add, total addition for selenium-rich pears slag weight 21 ~
23%, the weight ratio of ginger and watermelon peel is 1:6~1:8, described watermelon peel is fresh watermelon peel.
The step（4）Acetic acid bacteria, for the acetic acid bacteria after activation, access amount is the 5 ~ 7% of selenium-rich pears slag weight.
The step（5）Filter cleaner, obtained filter residue in -44 ~ -42 DEG C freeze-drying to water content 4 ~ 6%, be used for
Manufacture paper；Described paper is methodof edible package paper.
The step（6）Dried tremella extract, be by after the complete rehydration of white fungus, to clean, mashing adds white fungus dry weight 3 ~ 4
The sophorae honey of amount, stirs again, adds the water of 400 ~ 500 times of amounts of white fungus weight in wet base, is well mixed, and heats and boils rear heat-insulation soaking
20 ~ 30 minutes, it was original 1/50 to continue to boil to volume, filtering, except precipitation, and it is 4 ~ 6% to be dried in 60 ~ 65 DEG C to water content,
Obtain dried tremella extract.
The fermentation process of the selenium-rich pears slag, the selenium-rich pear vinegar of preparation.
The application method of the selenium-rich pear vinegar, directly drinks after being diluted with water, it is also possible to cook.
It is an advantage of the invention that：A kind of fermentation process for selenium-rich pears slag that the present invention is provided, method is simple, makes full use of richness
Selenium pears slag, obtained selenium-rich pear vinegar is nutritious, and Se content is turned waste into wealth to reach 12.6 μ g/100g, saves production cost,
Income improves 18.3%；Vitamin c solution is directly added in glass container after selenium-rich pears slag output, by increasing capacitance it is possible to increase nutrition,
PH is reduced, promotes selenium to dissociate in solution, suppresses pears slag and produces brown stain, the growth of miscellaneous bacteria can be suppressed after being irradiated through ultraviolet,
Avoid result in pears slag to rot, keep fresh and sweet mouthfeel；Add complex enzyme into pears slag, destroy pears slag structure, improve crushing juice rate and
Se content in effective component extraction rate, increase tunning, saves a large amount of production costs；Access wine yeast and carry out alcohol
Fermentation, change it is traditional be directly added into alcohol, first high temperature promotes growing microorganism, then low temperature it is long when ferment, alcohol can be produced,
The health-care components in selenium-rich pears slag can be extracted, strengthens healthcare function, builds up resistance, cardiovascular and cerebrovascular is protected, promote stomach and intestine work(
Energy；Acetic fermentation is carried out after alcoholic fermentation, just alcohol is converted into acetic acid by acetic acid bacteria during fermentation, leach in raw material it is beneficial into
Point, acetic acid content is reached 12.5g/L；Stand at low temperature when carrying out long during after fermentation, makes tunning aromatic flavour, and mouthfeel is soft
With the unstable material composition of quickening removing, holding clarification；The local flavor that dried tremella extract adjusts tunning is added, makes mouthfeel
Sour-sweet moderate, aromatic flavour drastically cools after heating, accelerates unstable material precipitation, keeps product in stable condition, not stratified；
The selenium-rich pear vinegar that fermentation is produced both can directly be drunk, and may also be used for culinary art, change the single application method of traditional zymotic vinegar,
Sales volume is significantly improved, income is improved.
Embodiment
Illustrate the present invention with specific embodiment below.
Embodiment 1
A kind of fermentation process of selenium-rich pears slag, comprises the following steps：
（1）Pears slag is collected：The pears slag of each output is collected directly from the dimension that pears slag weight 20% is added after sterilizing in glass container
Raw element C solution, it is sterilized 25 minutes through ultraviolet radiation, obtain selenium-rich pears slag；
（2）Pears slag is digested：The pure water of 4 times of amounts of selenium-rich pears slag weight is added into selenium-rich pears slag, is well mixed, mixing is added
Enzyme, digests 220 minutes in 42 DEG C of stirrings, is heated to 80 ~ 85 DEG C, be incubated 30 minutes, obtain enzymolysis pears slag；
（3）Alcoholic fermentation：White granulated sugar is added into enzymolysis pears slag, addition is the 22% of selenium-rich pears slag weight, is stirred to completely molten
Solution, accesses wine yeast, is fermented 10 hours in 33 DEG C, is cooled to 21 DEG C, ferment at constant temperature 7 days obtains alcoholic fermentation material；
（4）Fermented at the beginning of acetic acid：Acetic acid bacteria is accessed into alcoholic fermentation material, is stirred, in 32 DEG C of ferment at constant temperature 12 hours, is added
Ginger and watermelon peel, stir, and in 20 DEG C of ferment at constant temperature 8 days, obtain just acetic fermentation material；
（5）Acetic acid after fermentation：By first acetic fermentation material in 2 DEG C stand 15 days, filter cleaner, then be placed in 10 DEG C stand 35 days, warp
Diatomite is filtered, and obtains rear acetic fermentation material；
（6）Local flavor is blent：Acetic fermentation material after dried tremella extract is added, is placed in 90 DEG C of water-baths 10 minutes, is directly put after taking-up
In -4 DEG C, 0 ~ 4 DEG C is cooled to, is filtered through 0.22 μm of supermicro filtration membrane, is well mixed, obtains selenium-rich pear vinegar；
（7）Packaging：Vacuum packaging, pasteurization is examined, obtains finished product.
The step（1）Ultraviolet, exposure dose is 400J/m2；The step（1）Vitamin c solution, quality is dense
Spend for 0.06%.
The step（2）Mixed enzyme, addition be selenium-rich pears slag weight 0.04%, by the raw material group of following parts by weight
Into：Cellulase 21, pectase 17, hemicellulase 11, amylase 7, lipase 7.
The step（3）Wine yeast, for the wine yeast after activation, access amount is selenium-rich pears slag weight
4%。
The step（4）Ginger and watermelon peel, mixing mashing after add, total addition be selenium-rich pears slag weight 21%,
The weight ratio of ginger and watermelon peel is 1:6, described watermelon peel is fresh watermelon peel.
The step（4）Acetic acid bacteria, for the acetic acid bacteria after activation, access amount is the 5% of selenium-rich pears slag weight.
The step（5）Filter cleaner, obtained filter residue in -44 DEG C freeze-drying to water content 4%, for manufacturing paper
；Described paper is methodof edible package paper.
The step（6）Dried tremella extract, be by after the complete rehydration of white fungus, to clean, mashing adds 3 times of white fungus dry weight
The sophorae honey of amount, stirs, and adds the water of 400 times of amounts of white fungus weight in wet base, is well mixed, and rear 20 points of heat-insulation soaking is boiled in heating
Clock, it is original 1/50 to continue to boil to volume, filtering, except precipitation, is 4 ~ 6% in 60 DEG C of drying to water content, obtains white fungus extraction
Thing.
The fermentation process of the selenium-rich pears slag, the selenium-rich pear vinegar of preparation.
The application method of the selenium-rich pear vinegar, directly drinks after being diluted with water, it is also possible to cook.
Embodiment 2
A kind of fermentation process of selenium-rich pears slag, comprises the following steps：
（1）Pears slag is collected：The pears slag of each output is collected directly from the dimension that pears slag weight 23% is added after sterilizing in glass container
Raw element C solution, it is sterilized 25 minutes through ultraviolet radiation, obtain selenium-rich pears slag；
（2）Pears slag is digested：The pure water of 4 times of amounts of selenium-rich pears slag weight is added into selenium-rich pears slag, is well mixed, mixing is added
Enzyme, digests 230 minutes in 43 DEG C of stirrings, is heated to 80 ~ 85 DEG C, be incubated 30 minutes, obtain enzymolysis pears slag；
（3）Alcoholic fermentation：White granulated sugar is added into enzymolysis pears slag, addition is the 23% of selenium-rich pears slag weight, is stirred to completely molten
Solution, accesses wine yeast, is fermented 11 hours in 34 DEG C, is cooled to 22 DEG C, ferment at constant temperature 7 days obtains alcoholic fermentation material；
（4）Fermented at the beginning of acetic acid：Acetic acid bacteria is accessed into alcoholic fermentation material, is stirred, in 33 DEG C of ferment at constant temperature 13 hours, is added
Ginger and watermelon peel, stir, and in 21 DEG C of ferment at constant temperature 8 days, obtain just acetic fermentation material；
（5）Acetic acid after fermentation：By first acetic fermentation material in 4 DEG C stand 16 days, filter cleaner, then be placed in 11 DEG C stand 38 days, warp
Diatomite is filtered, and obtains rear acetic fermentation material；
（6）Local flavor is blent：Acetic fermentation material after dried tremella extract is added, is placed in 93 DEG C of water-baths 14 minutes, is directly put after taking-up
In -3 DEG C, 0 ~ 4 DEG C is cooled to, is filtered through 0.22 μm of supermicro filtration membrane, is well mixed, obtains selenium-rich pear vinegar；
（7）Packaging：Vacuum packaging, pasteurization is examined, obtains finished product.
The step（1）Ultraviolet, exposure dose is 430J/m2；The step（1）Vitamin c solution, quality is dense
Spend for 0.07%.
The step（2）Mixed enzyme, addition be selenium-rich pears slag weight 0.05%, by the raw material group of following parts by weight
Into：Cellulase 22, pectase 18, hemicellulase 12, amylase 8, lipase 8.
The step（3）Wine yeast, for the wine yeast after activation, access amount is selenium-rich pears slag weight
5%。
The step（4）Ginger and watermelon peel, mixing mashing after add, total addition be selenium-rich pears slag weight 22%,
The weight ratio of ginger and watermelon peel is 1:7, described watermelon peel is fresh watermelon peel.
The step（4）Acetic acid bacteria, for the acetic acid bacteria after activation, access amount is the 6% of selenium-rich pears slag weight.
The step（5）Filter cleaner, obtained filter residue in -43 DEG C freeze-drying to water content 5%, for manufacturing paper
；Described paper is methodof edible package paper.
The step（6）Dried tremella extract, be by after the complete rehydration of white fungus, to clean, mashing adds 3 times of white fungus dry weight
The sophorae honey of amount, stirs, and adds the water of 450 times of amounts of white fungus weight in wet base, is well mixed, and rear 25 points of heat-insulation soaking is boiled in heating
Clock, it is original 1/50 to continue to boil to volume, filtering, except precipitation, is 4 ~ 6% in 63 DEG C of drying to water content, obtains white fungus extraction
Thing.
The fermentation process of the selenium-rich pears slag, the selenium-rich pear vinegar of preparation.
The application method of the selenium-rich pear vinegar, directly drinks after being diluted with water, it is also possible to cook.
Embodiment 3
A kind of fermentation process of selenium-rich pears slag, comprises the following steps：
（1）Pears slag is collected：The pears slag of each output is collected directly from the dimension that pears slag weight 25% is added after sterilizing in glass container
Raw element C solution, it is sterilized 30 minutes through ultraviolet radiation, obtain selenium-rich pears slag；
（2）Pears slag is digested：The pure water of 5 times of amounts of selenium-rich pears slag weight is added into selenium-rich pears slag, is well mixed, mixing is added
Enzyme, digests 240 minutes in 44 DEG C of stirrings, is heated to 80 ~ 85 DEG C, be incubated 35 minutes, obtain enzymolysis pears slag；
（3）Alcoholic fermentation：White granulated sugar is added into enzymolysis pears slag, addition is the 24% of selenium-rich pears slag weight, is stirred to completely molten
Solution, accesses wine yeast, is fermented 12 hours in 35 DEG C, is cooled to 23 DEG C, ferment at constant temperature 7 ~ 8 days obtains alcoholic fermentation material；
（4）Fermented at the beginning of acetic acid：Acetic acid bacteria is accessed into alcoholic fermentation material, is stirred, in 34 DEG C of ferment at constant temperature 14 hours, is added
Ginger and watermelon peel, stir, and in 22 DEG C of ferment at constant temperature 9 days, obtain just acetic fermentation material；
（5）Acetic acid after fermentation：By first acetic fermentation material in 6 DEG C stand 17 days, filter cleaner, then be placed in 12 DEG C stand 40 days, warp
Diatomite is filtered, and obtains rear acetic fermentation material；
（6）Local flavor is blent：Acetic fermentation material after dried tremella extract is added, is placed in 95 DEG C of water-baths 15 minutes, is directly put after taking-up
In -2 DEG C, 0 ~ 4 DEG C is cooled to, is filtered through 0.22 μm of supermicro filtration membrane, is well mixed, obtains selenium-rich pear vinegar；
（7）Packaging：Vacuum packaging, pasteurization is examined, obtains finished product.
The step（1）Ultraviolet, exposure dose is 450J/m2；The step（1）Vitamin c solution, quality is dense
Spend for 0.08%.
The step（2）Mixed enzyme, addition be selenium-rich pears slag weight 0.06%, by the raw material group of following parts by weight
Into：Cellulase 23, pectase 19, hemicellulase 13, amylase 9, lipase 9.
The step（3）Wine yeast, for the wine yeast after activation, access amount is selenium-rich pears slag weight
6%。
The step（4）Ginger and watermelon peel, mixing mashing after add, total addition be selenium-rich pears slag weight 23%,
The weight ratio of ginger and watermelon peel is 1:8, described watermelon peel is fresh watermelon peel.
The step（4）Acetic acid bacteria, for the acetic acid bacteria after activation, access amount is the 7% of selenium-rich pears slag weight.
The step（5）Filter cleaner, obtained filter residue in -42 DEG C freeze-drying to water content 4 ~ 6%, for manufacturing
Paper；Described paper is methodof edible package paper.
The step（6）Dried tremella extract, be by after the complete rehydration of white fungus, to clean, mashing adds 4 times of white fungus dry weight
The sophorae honey of amount, stirs, and adds the water of 500 times of amounts of white fungus weight in wet base, is well mixed, and rear 30 points of heat-insulation soaking is boiled in heating
Clock, it is original 1/50 to continue to boil to volume, filtering, except precipitation, is 4 ~ 6% in 65 DEG C of drying to water content, obtains white fungus extraction
Thing.
The fermentation process of the selenium-rich pears slag, the selenium-rich pear vinegar of preparation.
The application method of the selenium-rich pear vinegar, directly drinks after being diluted with water, it is also possible to cook.
Comparative example 1
Step（1）In glass container be changed to canister, remaining method, be the same as Example 1..
Comparative example 2
Removal step（1）In vitamin C, remaining method, be the same as Example 1.
Comparative example 3
Removal step（2）, remaining method, be the same as Example 1.
Comparative example 4
Step（3）In directly in 33 DEG C ferment 6 days, remaining method, be the same as Example 1.
Comparative example 5
Step（4）In directly in 32 DEG C of ferment at constant temperature 3 days, remaining method, be the same as Example 1.
Comparative example 6
Removal step（4）In ginger and watermelon peel, remaining method, be the same as Example 1.
Comparative example 7
Removal step（5）In standing, directly filtered, remaining method, be the same as Example 1.
Comparative example 8
Removal step（6）, remaining method, be the same as Example 1.
Comparative example 9
Commercially available conventional pears vinegar.
The blood sugar decreasing effect of embodiment and comparative example pears vinegar：
Cleaning grade ICR adult mices 280 are taken, is fed 5 days with normal diet, is randomly divided into 14 groups, respectively embodiment group, right
Ratio group, high sugared model group and normal group, every group 20, male and female half and half, feed basal feed, normal water except normal group outside,
Remaining 3 groups empty stomaches are after 24 hours, abdominal cavity injection 200mg/Kg（With Mice Body restatement）Alloxan, forms hyperglycaemia, high sugar mould
Type group free water, does not make the pears vinegar 4g/kg of any processing, embodiment group and the daily gavage group of comparative example group（With Mice Body
Restatement）, equal free water, the tested time is 15 days, determines tested front and rear survey mouse fasting blood-glucose content and body weight respectively；Implement
The blood sugar decreasing effect of example and comparative example pears vinegar is shown in Table 1.
Table 1：The blood sugar decreasing effect of embodiment and comparative example pears vinegar
Show from the result of table 1, selenium-rich pear vinegar prepared by the fermentation process of selenium-rich pears slag of the invention is real after tested measure
The fasting blood-glucose content and Body Mass Index for applying example group mouse are significantly better than that comparative example group and high sugared model group, with normal group mouse
Each index quite, illustrate that the selenium-rich pear vinegar provided of the invention can substantially reduce blood-sugar content, with hypoglycemic health care work(
Energy.
The malicious combability measurements of embodiment and comparative example selenium-rich pear vinegar：
It is original 1/20 that the selenium-rich pear vinegar of embodiment and comparative example is placed in into -44 ~ -42 DEG C of freeze-dryings to water content respectively,
Selenium-rich pear vinegar concentrate is obtained, it is standby.
（1）Rat oral acute toxicity test：
Experimental group：Big white mouse 80, is randomly divided into 8 groups, every group 10, male and female half and half, respectively by embodiment and the richness of comparative example
Selenium pears vinegar concentrate gives experiment rat by the oral gavage of 15ml/kgbw amounts, is given once per 4h, observes 7d after four times, see
Any poisoning symptom is whether there is to see；Negative control group：Experimental animal 10, male and female half and half do not give selenium-rich pear vinegar concentrate, with examination
Group controlled observation simultaneously is tested, 2 are the results are shown in Table；
（2）Mouse inbred strain：
Experimental group：Male mice 80, is randomly divided into 8 groups, every group 10, respectively that the selenium-rich pear vinegar of embodiment and comparative example is dense
Contracting liquid presses 20ml/kgbw amount, the male mice of the continuous 5d difference gavages group；Positive controls：Mouse essence will easily be caused
The mitomycin C of son distortion presses the male mice of the 2ml/kgbw dosage continuous 5d gavages group；Negative control group：It will be difficult to draw
The distilled water of mouse sperm distortion is played by the male mice of the 20ml/kgbw dosage continuous 5d gavages group, 2 are the results are shown in Table；
Table 2：The malicious combability measurements of embodiment and comparative example selenium-rich pear vinegar
Note："-" indicate without.
Show from the result of table 2, selenium-rich pear vinegar prepared by the fermentation process of selenium-rich pears slag of the invention, the anxious poison of rat oral
Property experiment after, identical with negative control group, none is abnormal or dead, shows the selenium-rich pear vinegar safety non-toxic that the present invention is provided,
After mouse inbred strain, the mouse sperm deformity rate of embodiment is suitable with negative control group, hence it is evident that less than positive controls,
Show that the selenium-rich pear vinegar that the present invention is provided will not produce detrimental effect to the reproduction cell of mouse.
Claims (10)
1. a kind of fermentation process of selenium-rich pears slag, it is characterised in that comprise the following steps：
（1）Pears slag is collected：The pears slag of each output is collected directly from after sterilizing in glass container, adds pears slag weight 20 ~ 25%
Vitamin c solution, through ultraviolet radiation sterilization 25 ~ 30 minutes, obtains selenium-rich pears slag；
（2）Pears slag is digested：The pure water of 4 ~ 5 times of amounts of selenium-rich pears slag weight is added into selenium-rich pears slag, is well mixed, mixing is added
Enzyme, digests 220 ~ 240 minutes in 42 ~ 44 DEG C of stirrings, is heated to 80 ~ 85 DEG C, be incubated 30 ~ 35 minutes, obtain enzymolysis pears slag；
（3）Alcoholic fermentation：White granulated sugar is added into enzymolysis pears slag, addition is the 22 ~ 24% of selenium-rich pears slag weight, is stirred to complete
Fully dissolved, accesses wine yeast, is fermented 10 ~ 12 hours in 33 ~ 35 DEG C, is cooled to 21 ~ 23 DEG C, ferment at constant temperature 7 ~ 8 days obtains wine
Smart fermentation material；
（4）Fermented at the beginning of acetic acid：Acetic acid bacteria is accessed into alcoholic fermentation material, is stirred, it is small in 32 ~ 34 DEG C of ferment at constant temperature 12 ~ 14
When, ginger and watermelon peel are added, is stirred, in 20 ~ 22 DEG C of ferment at constant temperature 8 ~ 9 days, just acetic fermentation material is obtained；
（5）Acetic acid after fermentation：First acetic fermentation material is stood 15 ~ 17 days in 2 ~ 6 DEG C, filter cleaner, then it is placed in 10 ~ 12 DEG C of standings
35 ~ 40 days, filtered through diatomite, obtain rear acetic fermentation material；
（6）Local flavor is blent：Acetic fermentation material after dried tremella extract is added, is placed in 90 ~ 95 DEG C of water-baths 10 ~ 15 minutes, after taking-up
- 4 ~ -2 DEG C are placed directly within, 0 ~ 4 DEG C is cooled to, filtered through 0.22 μm of supermicro filtration membrane, is well mixed, obtains selenium-rich pear vinegar；
（7）Packaging：Vacuum packaging, pasteurization is examined, obtains finished product.
2. the fermentation process of selenium-rich pears slag according to claim 1, it is characterised in that the step（1）Ultraviolet, irradiation
Dosage is 400 ~ 450J/m2；The step（1）Vitamin c solution, mass concentration be 0.06 ~ 0.08%.
3. the fermentation process of selenium-rich pears slag according to claim 1, it is characterised in that the step（2）Mixed enzyme, addition
Measure as the 0.04 ~ 0.06% of selenium-rich pears slag weight, be made up of the raw material of following parts by weight：Cellulase 21 ~ 23, pectase 17 ~
19th, hemicellulase 11 ~ 13, amylase 7 ~ 9, lipase 7 ~ 9.
4. the fermentation process of selenium-rich pears slag according to claim 1, it is characterised in that the step（3）Wine yeast,
For the wine yeast after activation, access amount is the 4 ~ 6% of selenium-rich pears slag weight.
5. the fermentation process of selenium-rich pears slag according to claim 1, it is characterised in that the step（4）Ginger and watermelon
Skin, is added after mixing mashing, and total addition is the 21 ~ 23% of selenium-rich pears slag weight, and the weight ratio of ginger and watermelon peel is 1:6~1:
8, described watermelon peel is fresh watermelon peel.
6. the fermentation process of selenium-rich pears slag according to claim 1, it is characterised in that the step（4）Acetic acid bacteria, for work
Acetic acid bacteria after change, access amount is the 5 ~ 7% of selenium-rich pears slag weight.
7. the fermentation process of selenium-rich pears slag according to claim 1, it is characterised in that the step（5）Filter cleaner, obtain
The filter residue arrived is freeze-dried to water content 4 ~ 6% in -44 ~ -42 DEG C, for manufacturing paper；Described paper is edible packaging
Paper.
8. the fermentation process of selenium-rich pears slag according to claim 1, it is characterised in that the step（6）Dried tremella extract,
It is, by after the complete rehydration of white fungus, to clean, mashing adds the sophorae honey of 3 ~ 4 times of amounts of white fungus dry weight, stirred, and adds white fungus wet
The water of 400 ~ 500 times of amounts is weighed, is well mixed, heating boils rear heat-insulation soaking 20 ~ 30 minutes, it is original to continue to boil to volume
1/50, filtering, except precipitation, is 4 ~ 6% in 60 ~ 65 DEG C of drying to water content, obtains dried tremella extract.
9. according to the fermentation process of any one of the claim 1 ~ 8 selenium-rich pears slag, the selenium-rich pear vinegar of preparation.
10. the application method of selenium-rich pear vinegar according to claim 9, it is characterised in that directly drunk after being diluted with water,
Also it can be used to cook.
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| CN107325952A (en) * | 2017-07-21 | 2017-11-07 | 青岛富润康元健康科技有限公司 | A kind of method that utilization sarcotesta slag prepares vinegar |
| CN107549730A (en) * | 2017-08-29 | 2018-01-09 | 阜南县兴农果树专业合作社 | A kind of selenium-rich Huang pear jam |
| CN107794204A (en) * | 2017-09-19 | 2018-03-13 | 蚌埠市众星蔬果科技专业合作社联合社 | A kind of processing method of selenium-rich pear fruit vinegar |
| CN110408505A (en) * | 2019-09-11 | 2019-11-05 | 合肥工业大学 | A method of red yeast rice fruit wine is prepared using pears slag |
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| CN107325952A (en) * | 2017-07-21 | 2017-11-07 | 青岛富润康元健康科技有限公司 | A kind of method that utilization sarcotesta slag prepares vinegar |
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