CN107164205B - Brewing method of cherry tomato vinegar - Google Patents

Brewing method of cherry tomato vinegar Download PDF

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CN107164205B
CN107164205B CN201710366354.1A CN201710366354A CN107164205B CN 107164205 B CN107164205 B CN 107164205B CN 201710366354 A CN201710366354 A CN 201710366354A CN 107164205 B CN107164205 B CN 107164205B
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cherry tomato
brewing
fermentation
cherry
vinegar
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CN107164205A (en
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张开平
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Baise University
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Baise University
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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 invention relates to the technical field of fruit vinegar processing, in particular to a brewing method of cherry tomato vinegar. The cherry tomato vinegar provided by the invention maintains the nutritional ingredients and the original flavor of cherry tomatoes, is sour, sweet, fresh and fragrant, rich in nutrition, good in color and long in shelf life, has various health-care functions of promoting the production of body fluid to quench thirst, invigorating stomach and promoting digestion, clearing heat and removing toxicity, cooling blood and calming the liver, replenishing blood and nourishing blood, enhancing immunity and the like, and is a healthy beverage integrating nutrition and health care.

Description

Brewing method of cherry tomato vinegar
Technical Field
The invention relates to the technical field of fruit vinegar processing, in particular to a brewing method of cherry tomato vinegar.
Background
Cherry tomato, also called small tomato, pearl fruit and cherry tomato, is called small gold fruit and love fruit abroad, is an annual herbaceous plant belonging to the genus of tomato in the family of solanaceae, and can grow to 2 meters at the highest. The cherry tomato juice has palatable taste and rich nutrition, contains nutrient substances such as sugar, protein, fruit acid, vitamins, minerals, carotene, tomato pigment and the like, has the effects of promoting the production of body fluid to quench thirst, invigorating stomach and helping digestion, clearing heat and detoxicating, cooling and calming the liver, enriching and nourishing blood, promoting metabolism, regulating acid-base balance, eliminating fatigue, reducing cholesterol and blood pressure, enhancing the immunity of the body, preventing cancer, resisting bacteria and diminishing inflammation, beautifying and protecting the skin, delaying senescence, losing weight and the like, and is one of four fruits which are preferentially popularized by grain and agriculture organizations of the United nations. The cherry tomato planting area is greatly increased, the yield is high, but the cherry tomato is high in rotting rate due to the fact that the cherry tomato storage and preservation technology and the deep processing technology are relatively laggard, the industrialization and the utilization rate are low, a large number of defective fruits and fallen fruits which cannot be used for selling and processing exist every year, and the economic benefit is reduced. If the cherry tomatoes can be brewed into the cherry tomato vinegar, the fresh cherry tomato late-selling can be relieved, the processing and utilization of the cherry tomatoes are promoted, the market is prosperous, the economic benefit is improved, and a novel beverage with high nutritional value and health care effect can be provided for people.
Disclosure of Invention
The invention aims to: aiming at the existing problems, the cherry tomato vinegar brewing method is provided, the cherry tomato vinegar keeps the original flavor of cherry tomatoes, is fragrant and sweet in taste and rich in nutrition, has multiple health care functions of promoting the production of body fluid to quench thirst, invigorating stomach to promote digestion, clearing heat and removing toxicity, cooling blood and calming liver, enriching blood and nourishing blood, enhancing immunity and the like, and is scientific and reasonable in preparation process, simple and easy to operate and easy to industrialize.
In order to achieve the purpose, the technical scheme adopted by the invention is as follows:
a brewing method of cherry tomato vinegar specifically comprises the following steps:
(1) selecting and cleaning: selecting fresh, disease-free and mature cherry tomatoes, cleaning, soaking in normal saline for 10-20min, rinsing with sterile water, draining off surface water, and weighing for later use;
(2) pulping: mixing the cleaned cherry tomatoes with sterile water according to the ratio of 1:10, and pulping to obtain cherry tomato pulp for later use;
(3) color protection: adding color fixative 0.3-0.5% of the cherry tomato pulp volume into the cherry tomato pulp, stirring and mixing well, standing for 30-40min, and ultrafiltering to obtain cherry tomato juice A for use;
the color fixative consists of salt, cysteine, sodium ethylene diamine tetracetate and guar gum;
(4) complex enzyme treatment: adding complex enzyme accounting for 0.2-0.4% of the volume of the cherry tomato juice A into the cherry tomato juice A, heating in a water bath at 45-55 deg.C in a constant temperature water bath pan, and keeping the temperature for 2.5-3.5 h;
(5) coarse filtration: filtering the cherry tomato juice A treated by the compound enzyme through a filter cloth while the cherry tomato juice A is hot, and removing cherry tomato residues to obtain cherry tomato juice B for later use;
(6) sugar adjustment: adding a sweetening agent into the cherry tomato juice B, heating in a water bath with a constant temperature of 30-35 ℃, stirring and mixing uniformly, adjusting the initial sugar degree of the cherry tomato juice B to 10-15%, and stopping adding the sweetening agent to obtain cherry tomato juice C for later use;
(7) enzyme deactivation and cooling: keeping the cherry tomato juice C obtained in the step (6) at the constant temperature of 80-90 ℃ for 10-20min to inactivate enzyme, and cooling to 25-30 ℃ for later use;
(8) yeast fermentation: filling the cherry tomato juice C after enzyme deactivation and cooling into a fermentation tank, and inoculating fruit wine yeast with the volume of 7-9% of that of the cherry tomato juice C for fermentation until the alcoholic strength reaches 7-10%;
(9) acetic acid fermentation: inoculating acetic acid bacteria accounting for 7-9% of the volume of the cherry tomato juice C to ferment on the basis of the step (8) to obtain cherry tomato fermentation liquor with acidity of 5-7% for later use;
(10) and (3) filtering: removing fruit wine yeast and acetic acid bacteria from the cherry tomato fermentation liquor obtained in the step (9) by adopting a filter pressing method under the pressure of 0.05-0.1MPa for later use;
(11) aging: ageing the cherry tomato fermentation liquor obtained after filtering under anaerobic standing, and carrying out high-speed centrifugal filtration to obtain aged liquor for later use;
(12) clarification: slowly flowing the aging solution into a clarifier containing 0.5-0.7% of the aging solution for clarification, and filtering under reduced pressure with gauze to obtain clarified solution;
(13) blending and homogenizing: adding preservative in an amount of 0.1-0.2% and flavoring agent in an amount of 0.01-0.02% of the volume of the clarified solution into the clarified solution, heating in water bath to 30-35 deg.C, keeping the temperature for 10-20min, stirring while heating, homogenizing for 2-3 times, and ultrafiltering to obtain cherry tomato vinegar;
the preservative consists of propolis, licoflavone, phytic acid and polylysine;
the flavoring agent consists of 4-hydroxy-2, 5-dimethyl-3 (2H) furanone and methyl maltol;
(14) filling and sterilizing: filling the prepared cherry tomato vinegar into a container which is boiled with water and disinfected, putting the container into a water bath kettle, heating to 70-80 ℃, preserving heat for 10-15min, cooling, packaging and warehousing.
Preferably, the volume ratio of the salt, the cysteine, the sodium edetate and the guar gum in the step (3) is 1:1:1: 1.
Preferably, the complex enzyme in the step (4) is formed by mixing pectinase and neutral protease in equal volume ratio.
Preferably, the sweetener in step (6) is a mixture of 1-2 parts by weight of mannitol, 0.5-1.0 part by weight of sucrose and 1-2 parts by weight of arrowroot sweetener.
Preferably, in the yeast fermentation in the step (8), the fermentation is carried out for 1.5 to 2 days by standing and aerobic fermentation at the temperature of 30 to 35 ℃ and then is switched to anaerobic fermentation for 1 to 1.5 days at the same temperature.
Preferably, the acetic acid fermentation in step (9) is aerobic fermentation at 30-35 deg.C and 120-160rpm for 2-3 d.
Preferably, the temperature of the ageing in the step (11) is 10-20 ℃ and the time is 6-8 d.
Preferably, the clarifying agent in step (12) consists of bentonite, bentonite and diatomite in equal volume ratio.
Preferably, the volume ratio of the propolis, the licoflavone, the phytic acid and the polylysine in the step (13) is 1:1:1: 1; the volume ratio of the 4-hydroxy-2, 5-dimethyl-3 (2H) furanone to the methyl maltol is 1: 1.
In summary, due to the adoption of the technical scheme, the invention has the beneficial effects that:
1. the cherry tomato vinegar provided by the invention maintains the nutritional ingredients and the original flavor of cherry tomatoes, is sour, sweet, fresh and fragrant, rich in nutrition, good in color and long in shelf life, has various health-care functions of promoting the production of body fluid to quench thirst, invigorating stomach and promoting digestion, clearing heat and removing toxicity, cooling blood and calming the liver, replenishing blood and nourishing blood, enhancing immunity and the like, and is a healthy beverage integrating nutrition and health care.
2. The cherry tomato vinegar is added with the color fixative salt, cysteine, sodium ethylene diamine tetracetate, guar gum, preservative propolis, licoflavone, phytic acid and polylysine in the preparation process, wherein the cysteine can effectively prevent vitamin C from being oxidized and prevent fruit juice from turning brown, the sodium ethylene diamine tetracetate can carry out complexation reaction with metal and prevent metal substances from reacting with nutrient components in the fruit juice to generate brown stain, the guar gum has larger water acting force and special intermolecular mutual winding effect to increase the stability of the cherry tomato, the propolis has various effects of antibiosis, antivirus, antioxidation, anticancer, immunity enhancement and the like, and is rich in nutrition, the licoflavone can inhibit tyrosinase activity and eliminate oxygen free radicals, has very strong bacteriostatic and bactericidal capabilities, the phytic acid can be chelated with metal elements, can stabilize free radicals, and the polylysine has very good bactericidal capability and thermal stability, the cherry tomato preservative has excellent preservative performance, the color fixative and the preservative interact with each other, so that the cherry tomato vinegar has good color protection and preservation effects from multiple aspects, the synergistic effect is remarkable, the phenomena of browning, rancidity and the like of cherry tomato caused by oxidation, metallic substances or microorganisms in the brewing process are effectively prevented, the original color and luster of the cherry tomato are maintained, the color and luster are good, the sensory effect is improved, and the shelf life of the cherry tomato vinegar is prolonged.
3. The flavoring agents 4-hydroxy-2, 5-dimethyl-3 (2H) furanone and methyl maltol are added into the cherry tomato vinegar, the 4-hydroxy-2, 5-dimethyl-3 (2H) furanone has rich fruit fragrance, the methyl maltol has different cotton candy flavors at high concentration, is burnt and sweet after being heated and has fruit fragrance and higher solubility, can be sublimated at lower temperature to play roles in flavoring and sweetening, the addition of the two components ensures that the cherry tomato vinegar is fragrant, sweet and delicious, has unique flavor, has an antibacterial effect and can prolong the shelf life of the cherry tomato vinegar.
4. The compound sweetener is added into the cherry tomato vinegar, so that a good synergistic effect is achieved, the initial sugar degree of the cherry tomato vinegar is adjusted, nutritional ingredients are provided for yeast and acetic acid bacteria, the acid and sweet degree of the cherry tomato vinegar is neutralized, and the flavor is adjusted.
5. The cherry tomato vinegar is subjected to aerobic fermentation and anaerobic fermentation in the yeast fermentation process, so that the yeast fermentation is more thorough.
6. After the cherry tomato vinegar is clarified by the clarifying agent, the cherry tomato vinegar is clear, precipitates are reduced, the color is uniform, and the sensory effect is good.
Detailed Description
The technical solutions of the present invention will be described clearly and completely below, and it should be understood that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
A brewing method of cherry tomato vinegar specifically comprises the following steps:
(1) selecting and cleaning: selecting fresh, disease-free and mature cherry tomatoes, cleaning, soaking in normal saline for 10-20min, rinsing with sterile water, draining off surface water, and weighing for later use;
(2) pulping: mixing the cleaned cherry tomatoes with sterile water according to the ratio of 1:10, and pulping to obtain cherry tomato pulp for later use;
(3) color protection: adding color fixative, which is 0.3% of cherry tomato pulp volume and is formed by mixing salt, cysteine, sodium ethylene diamine tetracetate and guar gum in equal volume ratio, into the cherry tomato pulp, stirring and mixing uniformly, standing for 30min, and performing ultrafiltration to obtain cherry tomato juice A for later use;
(4) complex enzyme treatment: adding a complex enzyme which is 0.2 percent of the volume of the cherry tomato juice A and is formed by mixing pectinase and neutral protease in equal volume ratio into the cherry tomato juice A, heating in a water bath at the constant temperature of 45 ℃ in a constant-temperature water bath pot, and keeping the temperature for 2.5 hours for later use;
(5) coarse filtration: filtering the cherry tomato juice A treated by the compound enzyme through a filter cloth while the cherry tomato juice A is hot, and removing cherry tomato residues to obtain cherry tomato juice B for later use;
(6) sugar adjustment: adding a sweetening agent mixed by 1 weight part of mannitol, 0.5 weight part of cane sugar and 1 weight part of arrowroot sweetener into the cherry tomato juice B, heating in a water bath at the constant temperature of 30 ℃, stirring and mixing uniformly, adjusting the initial sugar degree of the cherry tomato juice B to be 10%, and stopping adding the sweetening agent to obtain cherry tomato juice C for later use;
(7) enzyme deactivation and cooling: keeping the cherry tomato juice C obtained in the step (6) at the constant temperature of 80 ℃ for 10min to inactivate enzyme, and cooling to 25 ℃ for later use;
(8) yeast fermentation: placing the enzyme-deactivated and cooled cherry tomato juice C into a fermentation tank, inoculating a fruit wine yeast with the volume of 7% of that of the cherry tomato juice C for fermentation, standing at 30 ℃ for aerobic fermentation for 1.5 days, and performing anaerobic fermentation at the same temperature for 1d until the alcoholic strength reaches 7%;
(9) acetic acid fermentation: inoculating acetic acid bacteria accounting for 7% of the volume of the cherry tomato juice C to the cherry tomato juice C on the basis of the step (8), and performing aerobic fermentation for 2d at the temperature of 30 ℃ and the rpm of 120 to obtain cherry tomato fermentation liquor with the acidity of 5% for later use;
(10) and (3) filtering: removing fruit wine yeast and acetic acid bacteria from the cherry tomato fermentation liquor obtained in the step (9) by adopting a filter pressing method under the pressure of 0.05MPa for later use;
(11) aging: ageing the cherry tomato fermentation liquor obtained after filtering at 10 ℃ for 6 days under anaerobic standing, and carrying out high-speed centrifugal filtration to obtain aged liquor for later use;
(12) clarification: slowly flowing the aging solution into a clarifier filled with clarifying agent composed of bentonite, bentonite and diatomite in equal volume ratio and 0.5% of the aging solution volume for clarification, and filtering under reduced pressure with gauze to obtain clarified solution;
(13) blending and homogenizing: adding preservative which is 0.1 percent of the volume of the clarified liquid and is formed by mixing propolis, licoflavone, phytic acid and polylysine in equal volume ratio, and flavoring agent which is 0.01 percent of the volume of the clarified liquid and is formed by mixing 4-hydroxy-2, 5-dimethyl-3 (2H) furanone and methyl maltol in equal volume ratio into the clarified liquid, heating in a water bath to 30 ℃, keeping the temperature for 10min, starting a stirrer for stirring while heating, carrying out homogenization treatment for 2 times while the mixture is hot, and carrying out ultrafiltration to obtain the cherry tomato vinegar for later use;
(14) filling and sterilizing: and filling the prepared cherry tomato vinegar into a container which is boiled with water and disinfected, putting the container into a water bath kettle, heating to 70 ℃, preserving heat for 10min, cooling, packaging and warehousing.
Example 2
A brewing method of cherry tomato vinegar specifically comprises the following steps:
(1) selecting and cleaning: selecting fresh, disease-free and mature cherry tomatoes, cleaning, soaking in normal saline for 10-20min, rinsing with sterile water, draining off surface water, and weighing for later use;
(2) pulping: mixing the cleaned cherry tomatoes with sterile water according to the ratio of 1:10, and pulping to obtain cherry tomato pulp for later use;
(3) color protection: adding color fixative, which is 0.4% of cherry tomato pulp volume and is formed by mixing salt, cysteine, sodium ethylene diamine tetracetate and guar gum in equal volume ratio, into the cherry tomato pulp, stirring and mixing uniformly, standing for 30-40min, and performing ultrafiltration to obtain cherry tomato juice A for later use;
(4) complex enzyme treatment: adding a complex enzyme which is 0.3 percent of the volume of the cherry tomato juice A and is formed by mixing pectinase and neutral protease in equal volume ratio into the cherry tomato juice A, heating in a water bath at a constant temperature of 50 ℃ in a water bath, and keeping the temperature for 3 hours for later use;
(5) coarse filtration: filtering the cherry tomato juice A treated by the compound enzyme through a filter cloth while the cherry tomato juice A is hot, and removing cherry tomato residues to obtain cherry tomato juice B for later use;
(6) sugar adjustment: adding a sweetening agent prepared by mixing 1.5 parts by weight of mannitol, 0.8 part by weight of cane sugar and 1.5 parts by weight of arrowroot into the cherry tomato juice B, placing the mixture into a constant-temperature water bath kettle at 33 ℃ for heating in a water bath, stirring and mixing uniformly, adjusting the initial sugar degree of the cherry tomato juice B to 13%, and stopping adding the sweetening agent to obtain cherry tomato juice C for later use;
(7) enzyme deactivation and cooling: keeping the cherry tomato juice C obtained in the step (6) at the constant temperature of 85 ℃ for 15min to inactivate enzyme, and cooling to 27 ℃ for later use;
(8) yeast fermentation: putting the enzyme-deactivated and cooled cherry tomato juice C into a fermentation tank, inoculating fruit wine yeast with the volume of 8% of that of the cherry tomato juice C for fermentation, standing at 33 ℃ for aerobic fermentation for 1.8 days, and performing anaerobic fermentation at the same temperature for 1.3 days until the alcoholic strength reaches 8.5%;
(9) acetic acid fermentation: inoculating acetic acid bacteria accounting for 8% of the volume of the cherry tomato juice C to the cherry tomato juice C on the basis of the step (8), and performing aerobic fermentation for 2.5 days at the temperature of 33 ℃ and the speed of 150rpm to obtain cherry tomato fermentation liquor with the acidity of 6% for later use;
(10) and (3) filtering: removing fruit wine yeast and acetic acid bacteria from the cherry tomato fermentation liquor obtained in the step (9) by adopting a filter pressing method under the pressure of 0.08MPa for later use;
(11) aging: ageing the cherry tomato fermentation liquor obtained after filtering at 15 ℃ for 7d under anaerobic standing, and carrying out high-speed centrifugal filtration to obtain aged liquor for later use;
(12) clarification: slowly flowing the aging solution into a clarifier filled with clarifying agent composed of bentonite, bentonite and diatomite in equal volume ratio and 0.6% of the aging solution volume, clarifying, filtering under reduced pressure with gauze to obtain clarified solution;
(13) blending and homogenizing: adding 0.015% of preservative which is formed by mixing propolis, licoflavone, phytic acid and polylysine in equal volume ratio and 0.13% of flavoring agent which is formed by mixing 4-hydroxy-2, 5-dimethyl-3 (2H) furanone and methyl maltol in equal volume ratio into the clarified liquid, heating in water bath to 33 ℃, keeping the temperature for 15min, starting a stirrer for stirring while heating, carrying out homogenization treatment for 3 times while the mixture is hot, and carrying out ultrafiltration to obtain the cherry tomato vinegar for later use;
(14) filling and sterilizing: and filling the prepared cherry tomato vinegar into a container which is boiled with water and disinfected, putting the container into a water bath kettle, heating to 75 ℃, preserving heat for 13min, cooling, packaging and warehousing.
Example 3
A brewing method of cherry tomato vinegar specifically comprises the following steps:
(1) selecting and cleaning: selecting fresh, disease-free and mature cherry tomatoes, cleaning, soaking in normal saline for 10-20min, rinsing with sterile water, draining off surface water, and weighing for later use;
(2) pulping: mixing the cleaned cherry tomatoes with sterile water according to the ratio of 1:10, and pulping to obtain cherry tomato pulp for later use;
(3) color protection: adding color fixative, which is 0.5% of cherry tomato pulp volume and is formed by mixing salt, cysteine, sodium ethylene diamine tetracetate and guar gum in equal volume ratio, into the cherry tomato pulp, stirring and mixing uniformly, standing for 40min, and performing ultrafiltration to obtain cherry tomato juice A for later use;
(4) complex enzyme treatment: adding a complex enzyme which is 0.4 percent of the volume of the cherry tomato juice A and is formed by mixing pectinase and neutral protease in equal volume ratio into the cherry tomato juice A, heating in a water bath at the constant temperature of 55 ℃ in a water bath pot, and keeping the temperature for 3.5 hours for later use;
(5) coarse filtration: filtering the cherry tomato juice A treated by the compound enzyme through a filter cloth while the cherry tomato juice A is hot, and removing cherry tomato residues to obtain cherry tomato juice B for later use;
(6) sugar adjustment: adding a sweetening agent mixed by 2 parts by weight of mannitol, 1.0 part by weight of cane sugar and 2 parts by weight of arrowroot sweetener into the cherry tomato juice B, heating in a 35 ℃ constant-temperature water bath kettle in a water bath, stirring and mixing uniformly, adjusting the initial sugar degree of the cherry tomato juice B to be 15%, and then stopping adding the sweetening agent to obtain cherry tomato juice C for later use;
(7) enzyme deactivation and cooling: keeping the cherry tomato juice C obtained in the step (6) at the constant temperature of 90 ℃ for 20min to inactivate enzyme, and cooling to 30 ℃ for later use;
(8) yeast fermentation: placing the enzyme-deactivated and cooled cherry tomato juice C into a fermentation tank, inoculating fruit wine yeast with volume of 9% of the cherry tomato juice C, fermenting, standing at 35 deg.C for aerobic fermentation for 2d, and performing anaerobic fermentation at the same temperature for 1.5d until the alcoholic strength reaches 10%;
(9) acetic acid fermentation: inoculating acetic acid bacteria 9% of the volume of cherry tomato juice C to the cherry tomato juice C, and performing aerobic fermentation at 35 ℃ and 160rpm for 3d to obtain cherry tomato fermentation liquor with acidity of 7% for later use;
(10) and (3) filtering: removing fruit wine yeast and acetic acid bacteria from the cherry tomato fermentation liquor obtained in the step (9) by adopting a filter pressing method under the pressure of 0.1MPa for later use;
(11) aging: ageing the cherry tomato fermentation liquor obtained after filtering at 20 ℃ under anaerobic standing for 8d, and carrying out high-speed centrifugal filtration to obtain aged liquor for later use;
(12) clarification: slowly flowing the aging solution into a clarifier filled with clarifying agent composed of bentonite, bentonite and diatomite in equal volume ratio and 0.7% of the aging solution volume for clarification, and filtering under reduced pressure with gauze to obtain clarified solution;
(13) blending and homogenizing: adding preservative which is 0.2 percent of the volume of the clarified liquid and is formed by mixing propolis, licoflavone, phytic acid and polylysine in equal volume ratio, and flavoring agent which is 0.02 percent of the volume of the clarified liquid and is formed by mixing 4-hydroxy-2, 5-dimethyl-3 (2H) furanone and methyl maltol in equal volume ratio into the clarified liquid, heating in a water bath to 35 ℃, keeping the temperature for 20min, starting a stirrer for stirring while heating, carrying out homogenization treatment for 3 times while the mixture is hot, and carrying out ultrafiltration to obtain the cherry tomato vinegar for later use;
(14) filling and sterilizing: and filling the prepared cherry tomato vinegar into a container which is boiled with water and disinfected, putting the container into a water bath kettle, heating to 80 ℃, preserving heat for 15min, cooling, packaging and warehousing.
The applicant carries out a large number of comparative experiments, and at present, part of the experiments are arranged as follows, and sensory evaluation, shelf life and soluble solid detection are carried out on the prepared cherry tomato vinegar, and the results are shown in table 1:
comparative example 1: compared with the embodiment 1 of the invention, the color fixative, the clarifying agent, the antistaling agent and the flavoring agent are not added, and the rest is the same as the embodiment 1 of the invention.
Comparative example 2: compared with the embodiment 1 of the invention, the clarifying agent, the antistaling agent and the flavoring agent are not added, and the rest is the same as the embodiment 1 of the invention.
Comparative example 3: the procedure of example 1 was the same as that of example 1 except that no fresh-keeping agent or flavor enhancer was added.
Comparative example 4: the same procedure as in example 1 of the present invention was repeated except that no flavoring agent was added as compared with example 1 of the present invention.
As can be seen from Table 1, the sensory evaluation, shelf life and soluble solids of the cherry tomato vinegar prepared by adding one more substance in comparative examples 1-4 are changed, but the effect is worse than that of example 1 of the invention, and examples 1-3 show that the sensory evaluation, shelf life and soluble solids of the cherry tomato vinegar prepared are improved along with the increase of the raw material dosage. In conclusion, the brewing method of the cherry tomato vinegar is the most scientific and reasonable, effectively maintains the nutrient components and the original flavor of the cherry tomato, is sour, sweet, fresh and fragrant, rich in nutrition, good in color and luster, and long in shelf life, and is a healthy beverage integrating nutrition and health care.
TABLE 1 sensory evaluation, shelf life and soluble solids of each group of cherry tomato vinegar
The above description is intended to describe in detail the preferred embodiments of the present invention, but the embodiments are not intended to limit the scope of the claims of the present invention, and all equivalent changes and modifications made within the technical spirit of the present invention should fall within the scope of the claims of the present invention.

Claims (7)

1. A brewing method of cherry tomato vinegar is characterized by comprising the following steps:
(1) selecting and cleaning: selecting fresh, disease-free and mature cherry tomatoes, cleaning, soaking in normal saline for 10-20min, rinsing with sterile water, draining off surface water, and weighing for later use;
(2) pulping: mixing the cleaned cherry tomatoes with sterile water according to the ratio of 1:10, and pulping to obtain cherry tomato pulp for later use;
(3) color protection: adding color fixative 0.3-0.5% of the cherry tomato pulp volume into the cherry tomato pulp, stirring and mixing well, standing for 30-40min, and ultrafiltering to obtain cherry tomato juice A for use;
the color fixative consists of salt, cysteine, sodium ethylene diamine tetracetate and guar gum; (D1 color fixative is different from the present application)
(4) Complex enzyme treatment: adding complex enzyme accounting for 0.2-0.4% of the volume of the cherry tomato juice A into the cherry tomato juice A, heating in a water bath at 45-55 deg.C in a constant temperature water bath pan, and keeping the temperature for 2.5-3.5 h;
(5) coarse filtration: filtering the cherry tomato juice A treated by the compound enzyme through a filter cloth while the cherry tomato juice A is hot, and removing cherry tomato residues to obtain cherry tomato juice B for later use;
(6) sugar adjustment: adding a sweetening agent into the cherry tomato juice B, heating in a water bath with a constant temperature of 30-35 ℃, stirring and mixing uniformly, adjusting the initial sugar degree of the cherry tomato juice B to 10-15%, and stopping adding the sweetening agent to obtain cherry tomato juice C for later use;
the sweetening agent is a mixture formed by mixing 1-2 parts by weight of mannitol, 0.5-1.0 part by weight of cane sugar and 1-2 parts by weight of arrowroot sweetener;
(7) enzyme deactivation and cooling: keeping the cherry tomato juice C obtained in the step (6) at the constant temperature of 80-90 ℃ for 10-20min to inactivate enzyme, and cooling to 25-30 ℃ for later use;
(8) yeast fermentation: filling the cherry tomato juice C after enzyme deactivation and cooling into a fermentation tank, and inoculating fruit wine yeast with the volume of 7-9% of that of the cherry tomato juice C for fermentation until the alcoholic strength reaches 7-10%;
(9) acetic acid fermentation: inoculating acetic acid bacteria accounting for 7-9% of the volume of the cherry tomato juice C to ferment on the basis of the step (8) to obtain cherry tomato fermentation liquor with acidity of 5-7% for later use;
(10) and (3) filtering: removing fruit wine yeast and acetic acid bacteria from the cherry tomato fermentation liquor obtained in the step (9) by adopting a filter pressing method under the pressure of 0.05-0.1MPa for later use;
(11) aging: ageing the cherry tomato fermentation liquor obtained after filtering under anaerobic standing, and carrying out high-speed centrifugal filtration to obtain aged liquor for later use;
(12) clarification: slowly flowing the aging solution into a clarifier containing 0.5-0.7% of the aging solution for clarification, and filtering under reduced pressure with gauze to obtain clarified solution;
the clarifying agent consists of bentonite, bentonite and diatomite in equal volume ratio;
(13) blending and homogenizing: adding preservative in an amount of 0.1-0.2% and flavoring agent in an amount of 0.01-0.02% of the volume of the clarified solution into the clarified solution, heating in water bath to 30-35 deg.C, keeping the temperature for 10-20min, stirring while heating, homogenizing for 2-3 times, and ultrafiltering to obtain cherry tomato vinegar;
the preservative consists of propolis, licoflavone, phytic acid and polylysine;
the flavoring agent consists of 4-hydroxy-2, 5-dimethyl-3 (2H) furanone and methyl maltol;
(14) filling and sterilizing: filling the prepared cherry tomato vinegar into a container which is boiled with water and disinfected, putting the container into a water bath kettle, heating to 70-80 ℃, preserving heat for 10-15min, cooling, packaging and warehousing.
2. The brewing method of cherry tomato vinegar as claimed in claim 1, wherein the brewing method comprises the following steps: in the step (3), the volume ratio of the salt, the cysteine, the sodium ethylene diamine tetracetate and the guar gum is 1:1:1: 1.
3. The brewing method of cherry tomato vinegar as claimed in claim 1, wherein the brewing method comprises the following steps: the compound enzyme in the step (4) is formed by mixing pectinase and neutral protease in equal volume ratio.
4. The brewing method of cherry tomato vinegar as claimed in claim 1, wherein the brewing method comprises the following steps: in the yeast fermentation in the step (8), the fermentation is firstly carried out for 1.5 to 2 days by standing and aerobic fermentation under the condition of 30 to 35 ℃, and then the fermentation is carried out for 1 to 1.5 days by anaerobic fermentation under the same temperature.
5. The brewing method of cherry tomato vinegar as claimed in claim 1, wherein the brewing method comprises the following steps: the acetic acid fermentation in the step (9) is aerobic fermentation for 2-3d at 30-35 ℃ and 120-160 rpm.
6. The brewing method of cherry tomato vinegar as claimed in claim 1, wherein the brewing method comprises the following steps: and (3) ageing at 10-20 ℃ for 6-8 days in the step (11).
7. The brewing method of cherry tomato vinegar as claimed in claim 1, wherein the brewing method comprises the following steps: in the step (13), the volume ratio of the propolis to the licorice flavonoids to the phytic acid to the polylysine is 1:1:1: 1; in the step (13), the volume ratio of the 4-hydroxy-2, 5-dimethyl-3 (2H) furanone to the methyl maltol is 1: 1.
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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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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
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