CN107164205A - A kind of brew method of holy girl's fruit vinegar - Google Patents

A kind of brew method of holy girl's fruit vinegar Download PDF

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Publication number
CN107164205A
CN107164205A CN201710366354.1A CN201710366354A CN107164205A CN 107164205 A CN107164205 A CN 107164205A CN 201710366354 A CN201710366354 A CN 201710366354A CN 107164205 A CN107164205 A CN 107164205A
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holy girl
stand
fruit
fruit juice
brew
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CN201710366354.1A
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CN107164205B (en
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张开平
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百色学院
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    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12JVINEGAR; PREPARATION OR PURIFICATION THEREOF
    • C12J1/00Vinegar; Preparation or purification thereof
    • C12J1/08Addition of flavouring ingredients
    • AHUMAN NECESSITIES
    • A61MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61KPREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES
    • A61K36/00Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18Magnoliophyta (angiosperms)
    • A61K36/185Magnoliopsida (dicotyledons)
    • A61K36/81Solanaceae (Potato family), e.g. tobacco, nightshade, tomato, belladonna, capsicum or jimsonweed

Abstract

The present invention relates to processing technology of fruit vinegar field, specifically related to a kind of brew method of holy girl's fruit vinegar, the materials such as sweetener, color stabilizer, fining agent, antistaling agent and fumet are added, by selecting, cleaning, be beaten, color protection, compound ferment treatment, adjusting sugar, the enzyme that goes out, yeast fermentation, acetic fermentation, allotment, homogeneous, filter to sterilize etc., step brew is formed.Holy girl's fruit vinegar of the present invention remains the nutritional ingredient and original local flavor of cherry tomato, sour-sweet fresh perfume (or spice), it is nutritious, color and luster is good, shelf life is long, with promoting the production of body fluid to quench thirst, the plurality of health care functions such as stomach strengthening and digestion promoting, clearing heat and detoxicating, cool blood flat liver, blood-supplementing blood-nourishing and strengthen immunity, be a kind of healthy beverage for integrating nutrition and health care.

Description

A kind of brew method of holy girl's fruit vinegar
Technical field
The present invention relates to processing technology of fruit vinegar field, and in particular to a kind of brew method of holy girl's fruit vinegar.
Background technology
Cherry tomato, also known as little tomato, pearl fruit, cherry and tomato, there is " little Jin fruits ", the title of " love fruit " again abroad, It is annual herb plant, belongs to Solanaceae tomato genus, 2 meters can be grown to during plant highest.Cherry tomato taste is agreeable to the taste, nutritious, its Containing nutriments such as sugar, protein, tartaric acid, vitamin, mineral matter, carrotene, licopins, with promoting the production of body fluid to quench thirst, stomach invigorating Help digestion, clearing heat and detoxicating, cool blood flat liver, blood-supplementing blood-nourishing, enhance metabolism, adjust acid-base balance, dispelling fatigue, reduction cholesterol The effects such as with blood pressure, enhancing body immunity, anti-cancer, anti-inflammation, beauty and skin care, anti-aging, fat-reducing, by the United Nations grain farmer Tissue is classified as one of " four big fruit " for preferentially promoting.Cherry tomato cultivated area is significantly increased, and yield is high, but due to cherry tomato storage Deposit fresh-keeping relatively backward with deep process technology, cause cherry tomato rotting rate high, its industrialization and utilization rate are low, there is a large amount of every year The cull fruit and fallen fruits that cannot be used for selling and process, reduce economic benefit.If cherry tomato can be brewageed into holy girl's fruit vinegar, It can not only alleviate that fresh fruit is unsalable, promote the processing and utilization of cherry tomato, flourish the market is increased economic efficiency, moreover it is possible to give people to carry It is of high nutritive value for one kind, has the Novel beverage of health-care efficacy.
The content of the invention
The goal of the invention of the present invention is:, should for above-mentioned problem there is provided a kind of brew method of holy girl's fruit vinegar Holy girl's fruit vinegar maintains cherry tomato original local flavor, and taste is fragrant and sweet, nutritious, with promoting the production of body fluid to quench thirst, stomach strengthening and digestion promoting, heat-clearing solution The plurality of health care functions such as poison, cool blood flat liver, blood-supplementing blood-nourishing and strengthen immunity, its preparation technology is scientific and reasonable, simple to operation, It is easy to industrialization.
To achieve these goals, the technical solution adopted by the present invention is as follows:
A kind of brew method of holy girl's fruit vinegar, specifically includes following steps:
(1) select and clean:Select after cherry tomato cleaning fresh, without disease pest and maturation, be put into physiological saline and soak 10-20min, then with rinsed with sterile water, surface moisture is drained, weigh, it is stand-by;
(2) it is beaten:By the cherry tomato after cleaning according to 1:10 ratio mixes mashing with sterilized water, obtains holy girl's pulp, It is stand-by;
(3) color protection:The color stabilizer that the 0.3-0.5% of cherry tomato volume of slurry will be accounted for is added in above-mentioned holy girl's pulp, and stirring is mixed Close it is uniform after, stand 30-40min, ultrafiltration obtains holy girl's fruit juice A, stand-by;
The color stabilizer is made up of salt, cysteine, sodium ethylene diamine tetracetate and guar gum;
(4) it is combined ferment treatment:The 0.2-0.4% complex enzymes for accounting for holy girl's fruit juice A volumes are added in holy girl's fruit juice A, put The heating water bath in 45-55 DEG C of thermostat water bath, is incubated 2.5-3.5h, stand-by;
(5) coarse filtration:Holy girl's fruit juice A after compound ferment treatment is passed through into filter-cloth filtering while hot, holy girl pomace is removed, obtains Holy girl's fruit juice B, it is stand-by;
(6) sugar is adjusted:Sweetener is added into holy girl's fruit juice B, heating water bath in 30-35 DEG C of thermostat water bath is placed in, stirs Mix well mixed, adjustment holy girl's fruit juice B initial pol is stopping addition sweetener after 10-15%, obtains holy girl fruit juice C, treats With;
(7) go out enzyme, cooling:Constant temperature 10-20min goes out enzyme under the conditions of holy girl's fruit juice C of step (6) is placed on into 80-90 DEG C, cold But it is stand-by to 25-30 DEG C;
(8) yeast ferments:Holy girl's fruit juice C after the enzyme that goes out, cooling is loaded in fermentation tank, access is holy girl's fruit juice C volumes 7-9% fruit wine yeast fermented, until alcoholic strength reaches 7-10%;
(9) acetic fermentation:The acetic acid bacteria for accessing the 7-9% for being holy girl's fruit juice C volumes again on the basis of step (8) is carried out Fermentation, obtains the cherry tomato zymotic fluid that acidity is 5-7%, stand-by;
(10) filter:The cherry tomato zymotic fluid of step (9) is removed into fruit wine using filter press technique under 0.05-0.1MPa pressure Yeast and acetic acid bacteria, it is stand-by;
(11) ageing:By the cherry tomato zymotic fluid obtained after filtering anaerobic standing under carry out ageing processing, through high speed from Ageing liquid is obtained after heart filtering, it is stand-by;
(12) clarify:Ageing liquid is flowed slowly into the putting-down machine of the fining agent equipped with the 0.5-0.7% for being ageing liquid product It is middle to be clarified, using gauze after being filtered under diminished pressure, clarified solution is obtained, it is stand-by;
(13) allotment, homogeneous:By be clarified solution volume 0.1-0.2% antistaling agent and 0.01-0.02% fumet Add in clarified solution, heating water bath starts agitator stirring to constant temperature 10-20min after 30-35 DEG C, while heating, enters while hot The homogenization that row is 2-3 times, ultrafiltration obtains holy girl's fruit vinegar, stand-by;
The antistaling agent is made up of propolis, licoflavone, phytic acid and polylysine;
The fumet is made up of (2H) furanone of 4- hydroxyl -2,5- dimethyl -3 and methyl maltol;
(14) filling, sterilization:With container filling holy girl's fruit vinegar obtained above after water boils sterilization, water-bath is placed into 70-80 DEG C is heated in pot and 10-15min is incubated, and is cooled down, packaging and storage.
Preferably, the volume ratio of salt in step (3), cysteine, sodium ethylene diamine tetracetate and guar gum is 1:1:1: 1。
Preferably, complex enzyme described in step (4) is to be mixed by the pectase of isometric ratio with neutral proteinase.
Preferably, sweetener described in step (6) is 1-2 parts by weight mannitol, 0.5-1.0 parts by weight of sucrose and 1-2 The mixture that parts by weight arrowroot glucin is mixed.
Preferably, aerobic fermentation 1.5-2d is first stood under the conditions of 30-35 DEG C in the fermentation of yeast described in step (8), then Switch to anaerobic fermentation 1-1.5d at that same temperature.
Preferably, acetic fermentation described in step (9) is the aerobic fermentation 2-3d under the conditions of 30-35 DEG C, 120-160rpm.
Preferably, the temperature of ageing described in step (11) is 10-20 DEG C, and the time is 6-8d.
Preferably, fining agent is made up of bentonite, bentonite and the diatomite of isometric ratio described in step (12).
Preferably, the volume ratio of propolis in step (13), licoflavone, phytic acid and polylysine is 1:1:1:1;4- hydroxyls The volume ratio of (2H) furanone of base -2,5- dimethyl -3 and methyl maltol is 1:1.
In summary, by adopting the above-described technical solution, the beneficial effects of the invention are as follows:
1st, holy girl's fruit vinegar of the invention remains the nutritional ingredient and original local flavor of cherry tomato, and sour-sweet fresh perfume (or spice) is nutritious, Color and luster is good, and shelf life is long, with promoting the production of body fluid to quench thirst, stomach strengthening and digestion promoting, clearing heat and detoxicating, cool blood flat liver, blood-supplementing blood-nourishing and strengthen immunity It is a kind of healthy beverage for integrating nutrition and health care etc. plurality of health care functions.
2nd, holy girl's fruit vinegar of the invention adds color stabilizer salt, cysteine, ethylenediamine tetra-acetic acid in preparation process Sodium and guar gum and antistaling agent propolis, licoflavone, phytic acid and polylysine, wherein cysteine can effectively prevent vitamin C Fruit juice overstrike is aoxidized and prevents, sodium ethylene diamine tetracetate can occur complex reaction with metal, prevent metallics and fruit juice Middle nutritional ingredient reacts and produces brown stain, and guar gum has larger water active force and distinctive intermolecular mutual winding Effect, increases the stability of holy girl's fruit vinegar, and propolis has a variety of work(such as antibacterial, antiviral, anti-oxidant, anticancer and strengthen immunity Effect, and it is nutritious, licoflavone can suppress tyrosinase activity, scavenging activated oxygen, with very strong antibacterial and sterilization energy Power, phytic acid energy and metal element chelate, energy stabilized radical, polylysine have good sterilizing ability and heat endurance, have There is superior antiseptic property, the addition of these color stabilizers and antistaling agent interacts with each other, holy girl's fruit vinegar is played very from many aspects Good color protection and fresh-keeping effect, synergistic effect significantly, effectively prevent cherry tomato in brewing process because of oxidation, metallics or micro- It is biological and the phenomenon such as occur brown stain, ruin, the original color and luster of cherry tomato is maintained, color and luster is good, improve sensory effects, and extended The shelf life of holy girl's fruit vinegar.
3rd, (2H) furanone of fumet 4- hydroxyl -2,5- dimethyl -3 and methyl malt are added in holy girl's fruit vinegar of the invention Phenol, (2H) furanone of 4- hydroxyls -2,5- dimethyl -3 is rich in strong fruit aroma, and methyl maltol is presented not in higher concentrations Same cotton flavour of candy, in burnt sweet fragrance after being heated, and with fruit aroma, dissolubility is larger, can rise at a lower temperature China, plays flavouring and sweetened effect, both additions cause the fragrant and sweet delicious food of holy girl's fruit vinegar, unique flavor, and methyl maltol is also With antibacterial action, the shelf life of holy girl's fruit vinegar can be extended.
4th, composite sweetener is added in holy girl's fruit vinegar of the invention, plays good synergy, regulation holy girl's fruit vinegar Initial pol, is that yeast and acetic acid bacteria provide nutritional ingredient, while neutralizing the sour-sweet degree of holy girl's fruit vinegar, adjusts local flavor.
5th, holy girl's fruit vinegar of the invention point aerobic fermentation and anaerobic fermentation in Yeast fermentation process so that yeast ferments more Plus thoroughly.
6th, holy girl's fruit vinegar of the invention is after fining agent is clarified so that holy girl's fruit vinegar is limpid, reduces sediment, and color and luster is equal One, sensory effects are good.
Embodiment
Technical scheme will be clearly and completely described below, it is clear that described embodiment is only A part of embodiment of the present invention, rather than whole embodiments.Based on the embodiment in the present invention, those of ordinary skill in the art The every other embodiment obtained under the premise of creative work is not made, belongs to the scope of protection of the invention.
Embodiment 1
A kind of brew method of holy girl's fruit vinegar, specifically includes following steps:
(1) select and clean:Select after cherry tomato cleaning fresh, without disease pest and maturation, be put into physiological saline and soak 10-20min, then with rinsed with sterile water, surface moisture is drained, weigh, it is stand-by;
(2) it is beaten:By the cherry tomato after cleaning according to 1:10 ratio mixes mashing with sterilized water, obtains holy girl's pulp, It is stand-by;
(3) color protection:By account for the 0.3% of cherry tomato volume of slurry by isometric ratio salt, cysteine, ethylenediamine tetra-acetic acid The color stabilizer that sodium and guar gum are mixed is added in above-mentioned holy girl's pulp, after being uniformly mixed, and stands 30min, and ultrafiltration is obtained It is stand-by to holy girl's fruit juice A;
(4) it is combined ferment treatment:By account for the 0.2% of holy girl's fruit juice A volumes by isometric ratio pectase and neutral proteinase The complex enzyme mixed is added in holy girl's fruit juice A, is placed in heating water bath in 45 DEG C of thermostat water baths, is incubated 2.5h, stand-by;
(5) coarse filtration:Holy girl's fruit juice A after compound ferment treatment is passed through into filter-cloth filtering while hot, holy girl pomace is removed, obtains Holy girl's fruit juice B, it is stand-by;
(6) sugar is adjusted:Added into holy girl's fruit juice B by 1 parts by weight mannitol, 0.5 parts by weight of sucrose and 1 parts by weight arrowroot The sweetener that glucin is mixed, is placed in heating water bath in 30 DEG C of thermostat water baths, is uniformly mixed, and adjusts holy girl's fruit juice B initial pol is to stop adding sweetener after 10%, obtains holy girl's fruit juice C, stand-by;
(7) go out enzyme, cooling:Constant temperature 10min goes out enzyme under the conditions of holy girl's fruit juice C of step (6) is placed on into 80 DEG C, is cooled to 25 DEG C, it is stand-by;
(8) yeast ferments:Holy girl's fruit juice C after the enzyme that goes out, cooling is loaded in fermentation tank, access is holy girl's fruit juice C volumes 7% fruit wine yeast fermented, aerobic fermentation 1.5d is first stood under the conditions of 30 DEG C, then switchs to detest at that same temperature Aerobe fermentation 1d, until alcoholic strength reaches 7%;
(9) acetic fermentation:Accessed again on the basis of step (8) be holy girl's fruit juice C volumes 7% acetic acid bacteria 30 DEG C, aerobic fermentation 2d under the conditions of 120rpm, obtain the cherry tomato zymotic fluid that acidity is 5%, it is stand-by;
(10) filter:The cherry tomato zymotic fluid of step (9) is removed into fruit wine yeast using filter press technique under 0.05MPa pressure And acetic acid bacteria, it is stand-by;
(11) ageing:The cherry tomato zymotic fluid obtained after filtering is subjected to ageing processing 6d, warp in the case where 10 DEG C of anaerobics are stood Ageing liquid is obtained after high speed centrifugation, it is stand-by;
(12) clarify:Ageing liquid is flowed slowly into equipped with 0.5% bentonite, swollen by isometric ratio for being ageing liquid product Clarified in the putting-down machine of the fining agent of profit soil and diatomite composition, using gauze after being filtered under diminished pressure, obtain clarified solution, treat With;
(13) allotment, homogeneous:By be clarified solution volume 0.1% by the propolis of isometric ratio, licoflavone, phytic acid and Antistaling agent that polylysine is mixed and 0.01% by isometric ratio (2H) furanone of 4- hydroxyl -2,5- dimethyl -3 and The fumet that methyl maltol is mixed is added in clarified solution, and heating water bath is opened to constant temperature 10min after 30 DEG C while heating Dynamic agitator stirring, the homogenization that progress while hot is 2 times, ultrafiltration obtains holy girl's fruit vinegar, stand-by;
(14) filling, sterilization:With container filling holy girl's fruit vinegar obtained above after water boils sterilization, water-bath is placed into 70 DEG C are heated in pot and 10min is incubated, and are cooled down, packaging and storage.
Embodiment 2
A kind of brew method of holy girl's fruit vinegar, specifically includes following steps:
(1) select and clean:Select after cherry tomato cleaning fresh, without disease pest and maturation, be put into physiological saline and soak 10-20min, then with rinsed with sterile water, surface moisture is drained, weigh, it is stand-by;
(2) it is beaten:By the cherry tomato after cleaning according to 1:10 ratio mixes mashing with sterilized water, obtains holy girl's pulp, It is stand-by;
(3) color protection:By account for the 0.4% of cherry tomato volume of slurry by isometric ratio salt, cysteine, ethylenediamine tetra-acetic acid The color stabilizer that sodium and guar gum are mixed is added in above-mentioned holy girl's pulp, after being uniformly mixed, and stands 30-40min, is surpassed Filter, obtains holy girl's fruit juice A, stand-by;
(4) it is combined ferment treatment:By account for the 0.3% of holy girl's fruit juice A volumes by isometric ratio pectase and neutral proteinase The complex enzyme mixed is added in holy girl's fruit juice A, is placed in heating water bath in 50 DEG C of thermostat water baths, is incubated 3h, stand-by;
(5) coarse filtration:Holy girl's fruit juice A after compound ferment treatment is passed through into filter-cloth filtering while hot, holy girl pomace is removed, obtains Holy girl's fruit juice B, it is stand-by;
(6) sugar is adjusted:Added into holy girl's fruit juice B by 1.5 parts by weight mannitols, 0.8 parts by weight of sucrose and 1.5 parts by weight The sweetener that arrowroot glucin is mixed, is placed in heating water bath in 33 DEG C of thermostat water baths, is uniformly mixed, and adjusts holy girl Fruit juice B initial pol is to stop adding sweetener after 13%, obtains holy girl's fruit juice C, stand-by;
(7) go out enzyme, cooling:Constant temperature 15min goes out enzyme under the conditions of holy girl's fruit juice C of step (6) is placed on into 85 DEG C, is cooled to 27 DEG C, it is stand-by;
(8) yeast ferments:Holy girl's fruit juice C after the enzyme that goes out, cooling is loaded in fermentation tank, access is holy girl's fruit juice C volumes 8% fruit wine yeast fermented, aerobic fermentation 1.8d is first stood under the conditions of 33 DEG C, then switchs to detest at that same temperature Aerobe fermentation 1.3d, until alcoholic strength reaches 8.5%;
(9) acetic fermentation:Accessed again on the basis of step (8) be holy girl's fruit juice C volumes 8% acetic acid bacteria 33 DEG C, aerobic fermentation 2.5d is fermented under the conditions of 150rpm, obtains the cherry tomato zymotic fluid that acidity is 6%, stand-by;
(10) filter:The cherry tomato zymotic fluid of step (9) is removed into fruit wine yeast using filter press technique under 0.08MPa pressure And acetic acid bacteria, it is stand-by;
(11) ageing:The cherry tomato zymotic fluid obtained after filtering is subjected to ageing processing 7d, warp in the case where 15 DEG C of anaerobics are stood Ageing liquid is obtained after high speed centrifugation, it is stand-by;
(12) clarify:Ageing liquid is flowed slowly into equipped with 0.6% bentonite by isometric ratio, the swelling for being ageing liquid product Clarified in the putting-down machine of the fining agent of soil and diatomite composition, using gauze after being filtered under diminished pressure, obtain clarified solution, treat With;
(13) allotment, homogeneous:To be 0.015% propolis, licoflavone, the phytic acid by isometric ratio of clarified solution volume And the antistaling agent and 0.13% (2H) furanone of 4- hydroxyl -2,5- dimethyl -3 by isometric ratio that polylysine is mixed And the fumet that methyl maltol is mixed is added in clarified solution, heating water bath is to constant temperature 15min after 33 DEG C, while heating Start agitator stirring, the homogenization of 3 times is carried out while hot, ultrafiltration obtains holy girl's fruit vinegar, stand-by;
(14) filling, sterilization:With container filling holy girl's fruit vinegar obtained above after water boils sterilization, water-bath is placed into 75 DEG C are heated in pot and 13min is incubated, and are cooled down, packaging and storage.
Embodiment 3
A kind of brew method of holy girl's fruit vinegar, specifically includes following steps:
(1) select and clean:Select after cherry tomato cleaning fresh, without disease pest and maturation, be put into physiological saline and soak 10-20min, then with rinsed with sterile water, surface moisture is drained, weigh, it is stand-by;
(2) it is beaten:By the cherry tomato after cleaning according to 1:10 ratio mixes mashing with sterilized water, obtains holy girl's pulp, It is stand-by;
(3) color protection:By account for the 0.5% of cherry tomato volume of slurry by isometric ratio salt, cysteine, ethylenediamine tetra-acetic acid The color stabilizer that sodium and guar gum are mixed is added in above-mentioned holy girl's pulp, after being uniformly mixed, and stands 40min, and ultrafiltration is obtained It is stand-by to holy girl's fruit juice A;
(4) it is combined ferment treatment:By account for the 0.4% of holy girl's fruit juice A volumes by isometric ratio pectase and neutral proteinase The complex enzyme mixed is added in holy girl's fruit juice A, is placed in heating water bath in 55 DEG C of thermostat water baths, is incubated 3.5h, stand-by;
(5) coarse filtration:Holy girl's fruit juice A after compound ferment treatment is passed through into filter-cloth filtering while hot, holy girl pomace is removed, obtains Holy girl's fruit juice B, it is stand-by;
(6) sugar is adjusted:Added into holy girl's fruit juice B by 2 parts by weight mannitols, 1.0 parts by weight of sucrose and 2 parts by weight arrowroots The sweetener that glucin is mixed, is placed in heating water bath in 35 DEG C of thermostat water baths, is uniformly mixed, and adjusts holy girl's fruit juice B initial pol is to stop adding sweetener after 15%, obtains holy girl's fruit juice C, stand-by;
(7) go out enzyme, cooling:Constant temperature 20min goes out enzyme under the conditions of holy girl's fruit juice C of step (6) is placed on into 90 DEG C, is cooled to 30 DEG C, it is stand-by;
(8) yeast ferments:Holy girl's fruit juice C after the enzyme that goes out, cooling is loaded in fermentation tank, access is holy girl's fruit juice C volumes 9% fruit wine yeast fermented, aerobic fermentation 2d is first stood under the conditions of 35 DEG C, then switchs to anaerobism at that same temperature Ferment 1.5d, until alcoholic strength reaches 10%;
(9) acetic fermentation:Accessed again on the basis of step (8) be holy girl's fruit juice C volumes 9% acetic acid bacteria 35 DEG C, aerobic fermentation 3d under the conditions of 160rpm, obtain the cherry tomato zymotic fluid that acidity is 7%, it is stand-by;
(10) filter:The cherry tomato zymotic fluid of step (9) is removed into fruit wine yeast using filter press technique under 0.1MPa pressure And acetic acid bacteria, it is stand-by;
(11) ageing:The cherry tomato zymotic fluid obtained after filtering is subjected to ageing processing 8d, warp in the case where 20 DEG C of anaerobics are stood Ageing liquid is obtained after high speed centrifugation, it is stand-by;
(12) clarify:Ageing liquid is flowed slowly into equipped with 0.7% bentonite, swollen by isometric ratio for being ageing liquid product Clarified in the putting-down machine of the fining agent of profit soil and diatomite composition, using gauze after being filtered under diminished pressure, obtain clarified solution, treat With;
(13) allotment, homogeneous:By be clarified solution volume 0.2% by the propolis of isometric ratio, licoflavone, phytic acid and Antistaling agent that polylysine is mixed and 0.02% by isometric ratio (2H) furanone of 4- hydroxyl -2,5- dimethyl -3 and The fumet that methyl maltol is mixed is added in clarified solution, and heating water bath is opened to constant temperature 20min after 35 DEG C while heating Dynamic agitator stirring, the homogenization that progress while hot is 3 times, ultrafiltration obtains holy girl's fruit vinegar, stand-by;
(14) filling, sterilization:With container filling holy girl's fruit vinegar obtained above after water boils sterilization, water-bath is placed into 80 DEG C are heated in pot and 15min is incubated, and are cooled down, packaging and storage.
Applicant carried out the experiment of substantial amounts of comparative example, part Experiment is now arranged as follows, and to obtained cherry tomato Vinegar has carried out the detection of subjective appreciation, shelf life and soluble solid, as a result as shown in table 1:
Comparative example 1:Compared with the embodiment of the present invention 1, color stabilizer, fining agent, antistaling agent and fumet are not added, other It is identical with the embodiment of the present invention 1.
Comparative example 2:Compared with the embodiment of the present invention 1, fining agent, antistaling agent and fumet, other and sheet are not added Inventive embodiments 1 are identical.
Comparative example 3:Compared with the embodiment of the present invention 1, antistaling agent and fumet are not added, it is other to implement with the present invention Example 1 is identical.
Comparative example 4:Compared with the embodiment of the present invention 1, fumet is not added, it is other identical with the embodiment of the present invention 1.
As known from Table 1, comparative example 1-4 often adds a kind of material, the subjective appreciation of obtained holy girl's fruit vinegar, shelf life and Soluble solid is changed, but effect is poorer than the embodiment of the present invention 1, and embodiment 1-3 is shown, as raw material is used The increase of amount, subjective appreciation, shelf life and the soluble solid of obtained holy girl's fruit vinegar are also improved.In summary, The brew method of holy girl's fruit vinegar of the present invention is the most scientific and reasonable, has been effectively retained the nutritional ingredient and original wind of cherry tomato Taste, sour-sweet fresh perfume (or spice), nutritious, color and luster is good, and shelf life is long, is a kind of healthy beverage for integrating nutrition and health care.
Subjective appreciation, shelf life and the soluble solid of each group holy girl's fruit vinegar of table 1
Described above is the detailed description for the present invention preferably possible embodiments, but embodiment is not limited to this hair The equal change or modification change completed under bright patent claim, the technical spirit suggested by all present invention, all should belong to Cover the scope of the claims in the present invention.

Claims (9)

1. a kind of brew method of holy girl's fruit vinegar, it is characterised in that specifically include following steps:
(1) select and clean:Select after cherry tomato cleaning fresh, without disease pest and maturation, be put into physiological saline and soak 10- 20min, then with rinsed with sterile water, surface moisture is drained, weigh, it is stand-by;
(2) it is beaten:By the cherry tomato after cleaning according to 1:10 ratio mixes mashing with sterilized water, obtains holy girl's pulp, stand-by;
(3) color protection:The color stabilizer that the 0.3-0.5% of cherry tomato volume of slurry will be accounted for is added in above-mentioned holy girl's pulp, and stirring mixing is equal After even, 30-40min is stood, ultrafiltration obtains holy girl's fruit juice A, stand-by;
The color stabilizer is made up of salt, cysteine, sodium ethylene diamine tetracetate and guar gum;
(4) it is combined ferment treatment:The 0.2-0.4% complex enzymes for accounting for holy girl's fruit juice A volumes are added in holy girl's fruit juice A, 45- is placed in Heating water bath in 55 DEG C of thermostat water baths, is incubated 2.5-3.5h, stand-by;
(5) coarse filtration:Holy girl's fruit juice A after compound ferment treatment is passed through into filter-cloth filtering while hot, holy girl pomace is removed, obtains holy girl Fruit juice B, it is stand-by;
(6) sugar is adjusted:Sweetener is added into holy girl's fruit juice B, heating water bath in 30-35 DEG C of thermostat water bath is placed in, stirring is mixed Close uniform, adjustment holy girl's fruit juice B initial pol is to stop adding sweetener after 10-15%, obtain holy girl's fruit juice C, it is stand-by;
(7) go out enzyme, cooling:Constant temperature 10-20min goes out enzyme under the conditions of holy girl's fruit juice C of step (6) is placed on into 80-90 DEG C, is cooled to It is 25-30 DEG C, stand-by;
(8) yeast ferments:Holy girl's fruit juice C after the enzyme that goes out, cooling is loaded in fermentation tank, access is the 7- of holy girl's fruit juice C volumes 9% fruit wine yeast is fermented, until alcoholic strength reaches 7-10%;
(9) acetic fermentation:The acetic acid bacteria for accessing the 7-9% for being holy girl's fruit juice C volumes again on the basis of step (8) is sent out Ferment, obtains the cherry tomato zymotic fluid that acidity is 5-7%, stand-by;
(10) filter:The cherry tomato zymotic fluid of step (9) is removed into fruit wine yeast using filter press technique under 0.05-0.1MPa pressure And acetic acid bacteria, it is stand-by;
(11) ageing:The cherry tomato zymotic fluid obtained after filtering is subjected to ageing processing under anaerobic standing, through high speed centrifugation mistake Ageing liquid is obtained after filter, it is stand-by;
(12) clarify:Ageing liquid is flowed slowly into the putting-down machine of the fining agent equipped with the 0.5-0.7% for being ageing liquid product to enter Row clarification, using gauze after being filtered under diminished pressure, obtains clarified solution, stand-by;
(13) allotment, homogeneous:By be clarified solution volume 0.1-0.2% antistaling agent and 0.01-0.02% fumet add In clarified solution, heating water bath starts agitator stirring to constant temperature 10-20min after 30-35 DEG C, while heating, and 2-3 is carried out while hot Secondary homogenization, ultrafiltration obtains holy girl's fruit vinegar, stand-by;
The antistaling agent is made up of propolis, licoflavone, phytic acid and polylysine;
The fumet is made up of (2H) furanone of 4- hydroxyl -2,5- dimethyl -3 and methyl maltol;
(14) filling, sterilization:With container filling holy girl's fruit vinegar obtained above after water boils sterilization, place into water-bath It is heated to 70-80 DEG C and is incubated 10-15min, cools down, packaging and storage.
2. the brew method of holy girl's fruit vinegar according to claim 1, it is characterised in that:Salt, half Guang ammonia in step (3) The volume ratio of acid, sodium ethylene diamine tetracetate and guar gum is 1:1:1:1.
3. the brew method of holy girl's fruit vinegar according to claim 1, it is characterised in that:Complex enzyme is described in step (4) Mixed by the pectase of isometric ratio with neutral proteinase.
4. the brew method of holy girl's fruit vinegar according to claim 1, it is characterised in that:Sweetener is described in step (6) The mixture that 1-2 parts by weight mannitol, 0.5-1.0 parts by weight of sucrose and 1-2 parts by weight arrowroot glucins are mixed.
5. the brew method of holy girl's fruit vinegar according to claim 1, it is characterised in that:Yeast described in step (8) ferments Middle elder generation stands aerobic fermentation 1.5-2d under the conditions of 30-35 DEG C, then switchs to anaerobic fermentation 1-1.5d at that same temperature.
6. the brew method of holy girl's fruit vinegar according to claim 1, it is characterised in that:Acetic fermentation described in step (9) It is the aerobic fermentation 2-3d under the conditions of 30-35 DEG C, 120-160rpm.
7. the brew method of holy girl's fruit vinegar according to claim 1, it is characterised in that:The temperature of ageing described in step (11) Spend for 10-20 DEG C, the time is 6-8d.
8. the brew method of holy girl's fruit vinegar according to claim 1, it is characterised in that:Fining agent described in step (12) by Bentonite, bentonite and the diatomite composition of isometric ratio.
9. the brew method of holy girl's fruit vinegar according to claim 1, it is characterised in that:Propolis, radix glycyrrhizae are yellow in step (13) The volume ratio of ketone, phytic acid and polylysine is 1:1:1:1;In step (13) (2H) furanone of 4- hydroxyl -2,5- dimethyl -3 and The volume ratio of methyl maltol is 1:1.
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CN108315122A (en) * 2018-01-29 2018-07-24 广西壮歌农业科技桑博园有限责任公司 A kind of production method of health care morat

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CN106333185A (en) * 2016-08-18 2017-01-18 安徽天乾健食品科技有限公司 Rhodomyrtus tomentosa fruit and blueberry composite fruit vinegar and preparation method thereof
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CN102266102A (en) * 2010-12-20 2011-12-07 李良 Cassia seed apple vinegar beverage and preparation method thereof
CN104336696A (en) * 2013-08-06 2015-02-11 北京市农林科学院 Nectarine and fruit vinegar beverage and preparation method thereof
CN106010935A (en) * 2015-05-16 2016-10-12 张俊辉 Brewing method of passiflora edulis vinegar
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CN107889986A (en) * 2017-12-03 2018-04-10 镇江刘恒记食品有限公司 A kind of fruits vinegar
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