CN107304401A - Red date vinegar production process - Google Patents
Red date vinegar production process Download PDFInfo
- Publication number
- CN107304401A CN107304401A CN201610277779.0A CN201610277779A CN107304401A CN 107304401 A CN107304401 A CN 107304401A CN 201610277779 A CN201610277779 A CN 201610277779A CN 107304401 A CN107304401 A CN 107304401A
- Authority
- CN
- China
- Prior art keywords
- fermentation
- jujube
- vinegar
- acetic
- raw material
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 26
- 235000021419 vinegar Nutrition 0.000 title abstract description 24
- 239000000052 vinegar Substances 0.000 title abstract description 24
- 238000000855 fermentation Methods 0.000 claims abstract description 85
- 230000004151 fermentation Effects 0.000 claims abstract description 84
- 239000002994 raw material Substances 0.000 claims abstract description 20
- 238000000034 method Methods 0.000 claims abstract description 15
- 230000001476 alcoholic effect Effects 0.000 claims abstract description 14
- 239000007788 liquid Substances 0.000 claims abstract description 11
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 10
- 238000005352 clarification Methods 0.000 claims abstract description 9
- 230000008569 process Effects 0.000 claims abstract description 8
- 238000000605 extraction Methods 0.000 claims abstract description 6
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 74
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 26
- 235000021424 Jujube vinegar Nutrition 0.000 claims description 19
- 239000000463 material Substances 0.000 claims description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 18
- 230000004913 activation Effects 0.000 claims description 16
- 241000894006 Bacteria Species 0.000 claims description 15
- 239000002002 slurry Substances 0.000 claims description 14
- 108010059820 Polygalacturonase Proteins 0.000 claims description 8
- 230000007071 enzymatic hydrolysis Effects 0.000 claims description 8
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 claims description 8
- 108010093305 exopolygalacturonase Proteins 0.000 claims description 8
- 239000002054 inoculum Substances 0.000 claims description 8
- 244000104547 Ziziphus oenoplia Species 0.000 claims description 6
- 239000002253 acid Substances 0.000 claims description 6
- 235000013405 beer Nutrition 0.000 claims description 6
- 230000000694 effects Effects 0.000 claims description 6
- 238000005516 engineering process Methods 0.000 claims description 6
- 235000020095 red wine Nutrition 0.000 claims description 6
- 241000235342 Saccharomycetes Species 0.000 claims description 5
- 229930006000 Sucrose Natural products 0.000 claims description 5
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 5
- 239000012535 impurity Substances 0.000 claims description 5
- 238000007689 inspection Methods 0.000 claims description 5
- 235000013372 meat Nutrition 0.000 claims description 5
- 235000021110 pickles Nutrition 0.000 claims description 5
- 239000002893 slag Substances 0.000 claims description 5
- 239000005720 sucrose Substances 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 2
- 210000004209 hair Anatomy 0.000 claims description 2
- 238000010298 pulverizing process Methods 0.000 claims description 2
- 238000005070 sampling Methods 0.000 claims description 2
- 241001247821 Ziziphus Species 0.000 claims 5
- 241000233866 Fungi Species 0.000 claims 1
- 238000005406 washing Methods 0.000 abstract description 4
- 230000009286 beneficial effect Effects 0.000 abstract description 3
- 238000001914 filtration Methods 0.000 abstract description 3
- 230000007613 environmental effect Effects 0.000 abstract description 2
- 238000001816 cooling Methods 0.000 abstract 1
- 238000011081 inoculation Methods 0.000 abstract 1
- 238000002156 mixing Methods 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 230000001954 sterilising effect Effects 0.000 abstract 1
- 238000004659 sterilization and disinfection Methods 0.000 abstract 1
- 244000126002 Ziziphus vulgaris Species 0.000 description 30
- 238000011049 filling Methods 0.000 description 6
- 238000002372 labelling Methods 0.000 description 6
- 230000035800 maturation Effects 0.000 description 6
- 238000007789 sealing Methods 0.000 description 6
- 108090000790 Enzymes Proteins 0.000 description 3
- 102000004190 Enzymes Human genes 0.000 description 3
- 244000000231 Sesamum indicum Species 0.000 description 3
- 235000003434 Sesamum indicum Nutrition 0.000 description 3
- 238000009835 boiling Methods 0.000 description 3
- 238000013124 brewing process Methods 0.000 description 3
- 238000006243 chemical reaction Methods 0.000 description 3
- 230000008602 contraction Effects 0.000 description 3
- 210000004907 gland Anatomy 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- 238000002386 leaching Methods 0.000 description 3
- 239000002304 perfume Substances 0.000 description 3
- 230000036632 reaction speed Effects 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 239000007787 solid Substances 0.000 description 3
- 235000013599 spices Nutrition 0.000 description 3
- 241001191009 Gymnomyza Species 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 239000000356 contaminant Substances 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 150000007524 organic acids Chemical class 0.000 description 2
- 238000010563 solid-state fermentation Methods 0.000 description 2
- IKHGUXGNUITLKF-UHFFFAOYSA-N Acetaldehyde Chemical compound CC=O IKHGUXGNUITLKF-UHFFFAOYSA-N 0.000 description 1
- LKDRXBCSQODPBY-VRPWFDPXSA-N D-fructopyranose Chemical compound OCC1(O)OC[C@@H](O)[C@@H](O)[C@@H]1O LKDRXBCSQODPBY-VRPWFDPXSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- -1 Ethanol acetaldehyde acetic acid (acetic acid) Chemical compound 0.000 description 1
- 208000000112 Myalgia Diseases 0.000 description 1
- 235000008529 Ziziphus vulgaris Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 230000000975 bioactive effect Effects 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 238000001784 detoxification Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- YMFBFFPJRABBPE-BTVCFUMJSA-N ethanol;(2r,3s,4r,5r)-2,3,4,5,6-pentahydroxyhexanal Chemical compound CCO.OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C=O YMFBFFPJRABBPE-BTVCFUMJSA-N 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 210000004919 hair shaft Anatomy 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 230000002618 waking effect Effects 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
- C12J1/04—Vinegar; Preparation or purification thereof from alcohol
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Biochemistry (AREA)
- Health & Medical Sciences (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Food Science & Technology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention relates to a process for preparing red date vinegar, which mainly comprises the following working procedures: raw material → washing → crushing → extraction → cooling → enzymolysis → adjustment of sugar content → inoculation of yeast → alcoholic fermentation → acetic fermentation → filtration → clarification → blending → sterilization → packaging. The invention adopts a liquid submerged fermentation process, adopts pure fermentation in the production process, is beneficial to improving the quality of vinegar, ensures the sanitation of products and improves the environmental sanitation; meanwhile, the mechanical production can be realized, which is beneficial to further realizing the automation; and a large amount of auxiliary raw materials can be saved, and the bran coat can be completely thrown away by adopting the process. The invention can improve the labor productivity, save the area of the factory building by more than 30 percent, shorten the production period from the original 30 days to 9 days, and the vinegar yield is not influenced by the high temperature in summer.
Description
Technical field
The present invention relates to food processing technology, a kind of manufacture craft of jujube vinegar is referred in particular to.
Background technology
Vinegar is the indispensable acid condiment of people's life, and it can promote into body gastric secretion, increase appetite, promote
Digestion, dispelling fatigue, reduce myalgia.A variety of organic acids in vinegar can strengthen the function of detoxification of liver.Other vinegar is also
There are the various health care functions such as softening blood vessel, reducing blood lipid, anti-cancer, beauty, fat-reducing, anti-aging.As people's living standard is continuous
Improve, people's consumption idea also is occurring to change, the market comsupton tendency of " many vinegar of few salt " rises increasingly, and vinegar sales volume generally increases
Plus, occur that ample supply of vegetables in the off seasons, busy season more prosperous trend.(contained it is reported that China's vinegar annual consumption is 700,000 t with 100g/L acetic acid
Gauge).China's vinegar brews production using solid state fermentation mostly, also there is liquid fermentation method.Liquid fermentation method is compared with solid state fermentation
For method, the vinegar product produced have the advantages that local flavor is good, in good taste, but exist that fermentation period length, labor intensity are big, fermented
Journey is difficult to control to, easily by living contaminants the shortcomings of.
The content of the invention
The purpose of the present invention is to be improved and innovated that there is provided a kind of work for shortcoming present in background technology and problem
Skill is simple, the manufacture craft of jujube vinegar best in quality.
The present invention comprises the following steps：
1st, raw material is prepared：Selection is big, the extra dry red wine jujube that core is small, meat is thick, sugar content is high, removes go mouldy jujube, worm frog jujube, and lead to
The residual inspection of agriculture on the spot and later stage sampling observation are crossed, acceptable material is standby.
2nd, clean：The raw material jujube chosen is delivered to silt and impurity that clear stream trough washery goes to surface through screw elevator.
3rd, crush：Raw material jujube after to cleaning up drains and carries out pulverization process.
4th, overflow and carry and cool down：Running water is added with 1: 4 ratio, 0.5h is extracted at 70 DEG C.
5th, digest：Extraction slurry is cooled to 45 DEG C, plus the pectinase enzymatic hydrolysis 4h of people 0.05%.
6th, sugared content is adjusted：Jujube slurry after ferment treatment is cooled to 25 DEG C, is with sucrose or running water adjustment SSC contents
12%.
7th, alcoholic fermentation：The saccharomycete of access activation carries out alcoholic fermentation.
8th, acetic fermentation：The acetic acid bacteria of access activation carries out acetic acid liquid submerged fermentation, when acetic acid content is no longer raised
Stop fermentation.
9th, filtered after acetic fermentation：Tentatively filtered using automatic discharge centrifuge, remove big slag.
10th, clarify：Secondary filter is carried out with plate and frame filter, the effect of clarification pickle is reached.
11st, allocate：Quality index according to jujube vinegar is allocated, and total acid requirement is 7.0g/100mL.
12nd, sterilize：Tubular heat exchanger is squeezed into acid-proof pump after having dissolved, is heated to after 75-80 DEG C being pumped into hold-up tank.
13rd, pack.
In one of the embodiments, the fermented bacterium accessed in described technology of alcohol is beer dried yeast, is connect
The amount of kind is 0.5%, 28-30 DEG C of fermentation temperature, and fermentation time 7d, Zymolysis Equipment is ethanol fermentation tank.
In one of the embodiments, the fermented bacterium accessed in described acetic fermentation is AS1.41, is inoculated with after activation
Measure as volume ratio 10%, 30 DEG C of fermentation temperature, fermentation time 48h, Zymolysis Equipment uses lower part of the body shaft type self-suction fermentor.
Advantages of the present invention and beneficial effect：
The present invention is using liquid submerged fermentation method production jujube vinegar, and liquid submerged fermentation method fermentation period is short, work is strong
Spend small, fermentation process easy to control, and reduce the chance of living contaminants.Jujube vinegar of the present invention does not only have the health care of general vinegar
The distinctive healthcare function of function, also fruit vinegar.Jujube vinegar is rich in several amino acids, the vitamin of abundant organic acid and needed by human body
And bioactive substance, it can effectively maintain internal acid-base balance.Main material needed for of the invention is jujube, China's jujube resource pole
It enriches.In recent years, with the implementation of national multi-line regression model, jujube tree is used as ecological and economic dual-purpose tree in the Huanghe valley
Kind, cultivated area and jujube yield are sharply increased, and a large amount of jujube products are not up to certain commodity value because there is open defect,
Cause it is unsalable even, waste, using this part jujube development of resources jujube vinegar, realize scale, industrialized production, not only fill
Divide using jujube fruit resource, reach purpose of saving food, a new road of getting rich can also be opened up for the jujube area people.
The present invention uses deep liquid fermentation process, also has the following advantages that：1. production process uses pure-blood ferment, favorably
In raising vinegar quality, it is ensured that product health, improve environmental sanitation.2. mechanization production can be realized, is conducive to further reality
Now automate.3. a large amount of auxiliary materials are saved, cavings can all be got rid of using this technique.4. raise labour productivity.5. save
Plant area more than 30%.6. the production cycle shorten to 9d by original 30d.7. vinegar productivity is not influenceed by summer high temperature.
Embodiment
For ease of understanding the present invention, several embodiments of the present invention are shown below is.But, the present invention can be with many not
With form realize, however it is not limited to embodiment described herein.On the contrary, the purpose for providing these embodiments is made to this
The disclosure of invention is more thorough comprehensive.
Unless otherwise defined, all technologies used herein and scientific terminology and the skill of the technical field of the present invention
The implication that art personnel are generally understood that is identical.Term used in the description is intended merely to describe specifically to implement purpose, is not
It is intended to the limitation present invention.
Embodiment 1：
1st, main material is selected：Because fresh dates maturation compares concentration, and it is not shelf-stable, therefore production jujube vinegar preferably selects extra dry red wine jujube.It is red
Jujube should select that big, core is small, meat is thick, sugar content is high.Removing is gone mouldy jujube, worm frog jujube, in order to avoid influence quality.
2nd, main material is checked and accepted：Must be qualified raw material first；Secondly Quality Inspector carries out the residual inspection of agriculture on the spot, does not meet mark
Standard is not received；Finally inspect by random samples, from color, perfume (or spice), hide sesame in terms of ensure that to buy material quality qualified.
3rd, clean：Material is delivered to silt and impurity that clear stream trough washery goes to surface through screw elevator.
4th, crush：In fermentation and brewing process, in order to accelerate boiling, fermentation reaction speed, for the solid used
Raw material, need to often be crushed.
5th, overflow and carry and cool down：0.5h is extracted at 70 DEG C with 1: 4 ratio addition running water.
6th, digest：Extraction slurry is cooled to 45 DEG C of 0.05% pectinase enzymatic hydrolysis 4h of addition.Pectinase enzymatic hydrolysis not only improve leaching
Rate is put forward, and is conducive to clarification, improves product sensory quality.
7th, sugared content is adjusted：Jujube slurry after ferment treatment is cooled to 25 DEG C, is with sucrose or running water adjustment SSC contents
12%.
8th, alcoholic fermentation：The saccharomycete of access activation carries out alcoholic fermentation.Fermented bacterium：Beer dried yeast；Inoculum concentration is
0.5%；Fermentation temperature：28℃；Fermentation time：7d；Zymolysis Equipment：Ethanol fermentation tank.
9th, acetic fermentation：The acetic acid bacteria of access activation carries out acetic acid liquid submerged fermentation, when acetic acid content is no longer raised
Stop fermentation.Fermented bacterium：AS1.41；Inoculum concentration (volume ratio) after activation：10%；Fermentation temperature：30℃；Fermentation time：
48h.Zymolysis Equipment：Lower part of the body shaft type self-suction fermentor.
10th, filtered after acetic fermentation：Tentatively filtered using automatic discharge centrifuge, remove big slag.
11st, clarify：Secondary filter is carried out with plate and frame filter, the effect of clarification pickle is reached.
12nd, allocate：Quality index according to jujube vinegar is allocated, except acidity.Total acid requirement is 7.0g/100mL.
13rd, sterilize：Hit the person after having dissolved with acid-proof pump tubular heat exchanger, hold-up tank is pumped into after being heated to 75 DEG C.
14th, pack：Its technological process and required equipment approximately as：Wash bottle (bottle washing machine) → vial goes out mattress (vial
Conveyer belt adds steam to go out mattress) → filling (automatic filling machine) → gland (capping machine) → labeling (labelling machine) → coding (ink jet numbering machine)
→ (the trademark plastering machine) → pyrocondensation (thermal contraction machine) that conforms to a conventional pattern → vanning (recrater) → joint sealing (cartoning sealing machine) → finished product.
Embodiment 2：
1st, main material is selected：Because fresh dates maturation compares concentration, and it is not shelf-stable, therefore production jujube vinegar preferably selects extra dry red wine jujube.It is red
Jujube should select that big, core is small, meat is thick, sugar content is high.Removing is gone mouldy jujube, worm frog jujube, in order to avoid influence quality.
2nd, main material is checked and accepted：Must be qualified raw material first；Secondly Quality Inspector carries out the residual inspection of agriculture on the spot, does not meet mark
Standard is not received；Finally inspect by random samples, from color, perfume (or spice), hide sesame in terms of ensure that to buy material quality qualified.
3rd, clean：Material is delivered to silt and impurity that clear stream trough washery goes to surface through screw elevator.
4th, crush：In fermentation and brewing process, in order to accelerate boiling, fermentation reaction speed, for the solid used
Raw material, need to often be crushed.
5th, overflow and carry and cool down：0.5h is extracted at 70 DEG C with 1: 4 ratio addition running water.
6th, digest：Extraction slurry is cooled to 45 DEG C of 0.05% pectinase enzymatic hydrolysis 4h of addition.Pectinase enzymatic hydrolysis not only improve leaching
Rate is put forward, and is conducive to clarification, improves product sensory quality.
7th, sugared content is adjusted：Jujube slurry after ferment treatment is cooled to 25 DEG C, is with sucrose or running water adjustment SSC contents
12%.
8th, alcoholic fermentation：The saccharomycete of access activation carries out alcoholic fermentation.Fermented bacterium：Beer dried yeast；Inoculum concentration is
0.5%；Fermentation temperature：30℃；Fermentation time：7d；Zymolysis Equipment：Ethanol fermentation tank.
9th, acetic fermentation：The acetic acid bacteria of access activation carries out acetic acid liquid submerged fermentation, when acetic acid content is no longer raised
Stop fermentation.Fermented bacterium：AS1.41；Inoculum concentration (volume ratio) after activation：10%；Fermentation temperature：30℃；Fermentation time：
48h.Zymolysis Equipment：Lower part of the body shaft type self-suction fermentor.
10th, filtered after acetic fermentation：Tentatively filtered using automatic discharge centrifuge, remove big slag.
11st, clarify：Secondary filter is carried out with plate and frame filter, the effect of clarification pickle is reached.
12nd, allocate：Quality index according to jujube vinegar is allocated, except acidity.Total acid requirement is 7.0g/100mL.
13rd, sterilize：Hit the person after having dissolved with acid-proof pump tubular heat exchanger, hold-up tank is pumped into after being heated to 80 DEG C.
14th, pack：Its technological process and required equipment approximately as：Wash bottle (bottle washing machine) → vial goes out mattress (vial
Conveyer belt adds steam to go out mattress) → filling (automatic filling machine) → gland (capping machine) → labeling (labelling machine) → coding (ink jet numbering machine)
→ (the trademark plastering machine) → pyrocondensation (thermal contraction machine) that conforms to a conventional pattern → vanning (recrater) → joint sealing (cartoning sealing machine) → finished product.
Embodiment 3：
1st, main material is selected：Because fresh dates maturation compares concentration, and it is not shelf-stable, therefore production jujube vinegar preferably selects extra dry red wine jujube.It is red
Jujube should select that big, core is small, meat is thick, sugar content is high.Removing is gone mouldy jujube, worm frog jujube, in order to avoid influence quality.
2nd, main material is checked and accepted：Must be qualified raw material first；Secondly Quality Inspector carries out the residual inspection of agriculture on the spot, does not meet mark
Standard is not received；Finally inspect by random samples, from color, perfume (or spice), hide sesame in terms of ensure that to buy material quality qualified.
3rd, clean：Material is delivered to silt and impurity that clear stream trough washery goes to surface through screw elevator.
4th, crush：In fermentation and brewing process, in order to accelerate boiling, fermentation reaction speed, for the solid used
Raw material, need to often be crushed.
5th, overflow and carry and cool down：0.5h is extracted at 70 DEG C with 1: 4 ratio addition running water.
6th, digest：Extraction slurry is cooled to 45 DEG C of 0.05% pectinase enzymatic hydrolysis 4h of addition.Pectinase enzymatic hydrolysis not only improve leaching
Rate is put forward, and is conducive to clarification, improves product sensory quality.
7th, sugared content is adjusted：Jujube slurry after ferment treatment is cooled to 25 DEG C, is with sucrose or running water adjustment SSC contents
12%.
8th, alcoholic fermentation：The saccharomycete of access activation carries out alcoholic fermentation.Fermented bacterium：Beer dried yeast；Inoculum concentration is
0.5%；Fermentation temperature：29℃；Fermentation time：7d；Zymolysis Equipment：Ethanol fermentation tank.
9th, acetic fermentation：The acetic acid bacteria of access activation carries out acetic acid liquid submerged fermentation, when acetic acid content is no longer raised
Stop fermentation.Fermented bacterium：AS1.41；Inoculum concentration (volume ratio) after activation：10%；Fermentation temperature：30℃；Fermentation time：
48h.Zymolysis Equipment：Lower part of the body shaft type self-suction fermentor.
10th, filtered after acetic fermentation：Tentatively filtered using automatic discharge centrifuge, remove big slag.
11st, clarify：Secondary filter is carried out with plate and frame filter, the effect of clarification pickle is reached.
12nd, allocate：Quality index according to jujube vinegar is allocated, except acidity.Total acid requirement is 7.0g/100mL.
13rd, sterilize：Hit the person after having dissolved with acid-proof pump tubular heat exchanger, hold-up tank is pumped into after being heated to 80 DEG C.
14th, pack：Its technological process and required equipment approximately as：Wash bottle (bottle washing machine) → vial goes out mattress (vial
Conveyer belt adds steam to go out mattress) → filling (automatic filling machine) → gland (capping machine) → labeling (labelling machine) → coding (ink jet numbering machine)
→ (the trademark plastering machine) → pyrocondensation (thermal contraction machine) that conforms to a conventional pattern → vanning (recrater) → joint sealing (cartoning sealing machine) → finished product.
Present invention process principle：
Extra dry red wine jujube water content 25%-30%, sugared 55%-80%, (data are different because of different cultivars).
Raw material production vinegar ability (being calculated with 1t major ingredients)：
The alcoholic fermentation stage：C6H12O6→2C2H5OH+2CO2
Glucose ethanol
The acetic fermentation stage：C2H5OH→CH3CHO→CH3COOH
Ethanol acetaldehyde acetic acid (acetic acid)
1st, extract, digest process：
1) raw material amount of water：
Water addition ratio is 1: 4；Water=1*4=4 (t).
2) mass fraction of dry during jujube is starched：
Feed moisture content is in terms of 30%：Mass fraction=[1*70%/(1+4)] * 100%=of dry in jujube slurry
14%.
3) pectin enzyme dosage (enzyme activity 1800U/mg)：
Enzyme-added ratio is 0.05%, enzyme concentration=1t*0.05%=0.5 (kg).
4) jujube volume of slurry V：
The jujube slurry of 14% hair shaft content of material, density is about 1.04kg/L；V1(1000+4000+0.5)/1.044808.2
(L)。
2nd, alcoholic fermentation process：
1) beer dried yeast consumption：
Addition ratio is 0.5%, and to be added after 1: 1 water activation in jujube slurry；Plus yeast amount=5000.5*0.5%*2=5
(kg)。
2) raw material production alcohol amount per ton：
Every batch of raw material production alcohol amount=material quantity × contain sugared content × theory liquor output rate * conversion ratios=1000*0.8*
0.538*0.75=322.8 (kg) (calculating herein takes sugar content to be counted for maximum 80%).
3) CO in fermenting2Yield：
(based on alcohol fermentation reaction formula)=322.8*88/92=308.8 (kg).
4)CO2Take amount of alcohol out of：
(empirically data 1.2% count=322.8*1.2%=3.9 (kg).
5) effusion moisture=322.8*0.02=6.5 (kg) in fermenting.
6) awake gross mass (quality containing yeast) m, 5000.5+5-308.8-3.9-6.5=4686.3 of alcoholic fermentation maturation
(kg)。
7) ripe awake volume V2(the awake density of maturation is 0.99kg/L)=4686.3+0.99=4733.6 (L).
8) ripe middle alcohol by volume fraction of waking up is 0.7893, alcohol output=322.8-3.9=318.9 (kg)；Alcohol body
Fraction 318.9/0.789/4733.6*100%=8.59%.
3rd, acetic fermentation process：
1) the awake quality m of acetic acid maturation2With 10% addition, oneself expands the acetic acid bacteria (volume cultivated during (wake up and measure containing yeast) fermentation
Fraction about 1.025) m2=4686.3+4686.3*10%=5154.9 (kg).
2) the awake volume V of acetic fermentation4=V2+V3=4733.6+ (468.63/1.025)=4733.6+457.2=5190.8
(L)。
3) every batch of raw material production vinegar amount alcohol theory production vinegar value 1.304, actual to turn sour rate based on 939 maos：Production vinegar amount=
(318.9*1.304*0.93=386.7 kg).
4) water (by acetic fermentation reaction equation the t ten)=18*386.7/60=116 (kg) generated during acetic fermentation.
5) the awake gross mass m of acetic acid maturation2=input is waken up in alcohol quality+generation acetic acid quality+generation water=5190.8-
(318.9+386.7+116=5374.6 kg).
6) ripe awake volume V5(the awake density 1.01kg/L of maturation) 5374.6-=-1.01=5321.4 (L).
7) ripe awake acetic acid quality concentration=86.7/5321.4=7.3 (g/100mL).
8) acetic acid quality empirically data after press filtration：Press filtration loss 4%；It is 1.29 maos to sterilize conveyance loss, altogether loss late
For 5.2%, then acetic acid amount：386.7* (1-5.2%)=366.6 (kg).
9) the body hand V of the finished product vinegar of 7.0g/100mL acetic acid contents is dissolved into6=366.6/0.07=5237 (L).
10) finished product vinegar gross mass m3(finished product vinegar density 1.025kg/L)=5237*1.025=5367.9 (kg).
11) raw material vinegar productivity=5367.9/1000=5.36 (kg/kg) (7g/100mL jujube vinegar).
12) amount of water=5237-5321=6 (L) is dissolved.
Embodiment of the present invention is only the description carried out to the preferred embodiment of the present invention, not to the present invention
Spirit and scope are defined, and on the premise of design philosophy of the present invention is not departed from, engineers and technicians are to this hair in this area
The all variations and modifications that bright technical scheme is made, all should fall into protection scope of the present invention, claimed skill of the invention
Art content, has all been recorded in detail in the claims.
Claims (3)
1. a kind of manufacture craft of jujube vinegar, it is characterised in that comprise the following steps：
1) raw material is prepared：Selection is big, the extra dry red wine jujube that core is small, meat is thick, sugar content is high, removes go mouldy jujube, worm frog jujube, and by working as
The residual inspection of field agriculture and later stage sampling observation, acceptable material are standby；
2) clean：The raw material jujube chosen is delivered to silt and impurity that clear stream trough washery goes to surface through screw elevator；
3) crush：Raw material jujube after to cleaning up drains and carries out pulverization process；
4) overflow and carry and cool down：Running water is added with 1: 4 ratio, 0.5h is extracted at 70 DEG C；
5) digest：Extraction slurry is cooled to 45 DEG C, plus the pectinase enzymatic hydrolysis 4h of people 0.05%；
6) sugared content is adjusted：Jujube slurry after ferment treatment is cooled to 25 DEG C, it is 12% to adjust SSC contents with sucrose or running water；
7) alcoholic fermentation：The saccharomycete of access activation carries out alcoholic fermentation；
8) acetic fermentation：The acetic acid bacteria of access activation carries out acetic acid liquid submerged fermentation, stops when acetic acid content is no longer raised
Fermentation；
9) filtered after acetic fermentation：Tentatively filtered using automatic discharge centrifuge, remove big slag；
10) clarify：Secondary filter is carried out with plate and frame filter, the effect of clarification pickle is reached；
11) allocate：Quality index according to jujube vinegar is allocated, and total acid requirement is 7.0g/100mL；
12) sterilize：Tubular heat exchanger is squeezed into acid-proof pump after having dissolved, is heated to after 75-80 DEG C being pumped into hold-up tank；
13) pack.
2. the manufacture craft of a kind of jujube vinegar according to claim 1, it is characterised in that in described technology of alcohol
The fermented bacterium of access is beer dried yeast, and inoculum concentration is 0.5%, 28-30 DEG C of fermentation temperature, fermentation time 7d, Zymolysis Equipment
For ethanol fermentation tank.
3. the manufacture craft of jujube vinegar according to claim 1, it is characterised in that the hair accessed in described acetic fermentation
Yeast-like fungi kind is AS1.41, and inoculum concentration is volume ratio 10% after activation, and 30 DEG C of fermentation temperature, fermentation time 48h, Zymolysis Equipment is used
Lower part of the body shaft type self-suction fermentor.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610277779.0A CN107304401A (en) | 2016-04-23 | 2016-04-23 | Red date vinegar production process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610277779.0A CN107304401A (en) | 2016-04-23 | 2016-04-23 | Red date vinegar production process |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107304401A true CN107304401A (en) | 2017-10-31 |
Family
ID=60150329
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610277779.0A Pending CN107304401A (en) | 2016-04-23 | 2016-04-23 | Red date vinegar production process |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107304401A (en) |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1614000A (en) * | 2004-07-15 | 2005-05-11 | 天津科技大学 | Red date juice fermented vinegar and fermentation thereof |
| CN101869333A (en) * | 2010-05-28 | 2010-10-27 | 食品行业生产力促进中心 | Jujube-acetic acid beverage and processing technic thereof |
| CN102888332A (en) * | 2012-10-30 | 2013-01-23 | 白银菁润生物科技有限公司 | Preparation method of red date vinegar |
| CN103783597A (en) * | 2013-09-27 | 2014-05-14 | 钟跃平 | Red date acetic acid beverage and preparation method thereof |
| CN104120074A (en) * | 2014-07-02 | 2014-10-29 | 开平市绿洲食品有限公司 | Natural red date vinegar and manufacturing process thereof |
| WO2015170838A1 (en) * | 2014-05-07 | 2015-11-12 | 배기호 | Fermented beverage containing acorus gramineus and persimmon vinegar, and preparation method therefor |
-
2016
- 2016-04-23 CN CN201610277779.0A patent/CN107304401A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1614000A (en) * | 2004-07-15 | 2005-05-11 | 天津科技大学 | Red date juice fermented vinegar and fermentation thereof |
| CN101869333A (en) * | 2010-05-28 | 2010-10-27 | 食品行业生产力促进中心 | Jujube-acetic acid beverage and processing technic thereof |
| CN102888332A (en) * | 2012-10-30 | 2013-01-23 | 白银菁润生物科技有限公司 | Preparation method of red date vinegar |
| CN103783597A (en) * | 2013-09-27 | 2014-05-14 | 钟跃平 | Red date acetic acid beverage and preparation method thereof |
| WO2015170838A1 (en) * | 2014-05-07 | 2015-11-12 | 배기호 | Fermented beverage containing acorus gramineus and persimmon vinegar, and preparation method therefor |
| CN104120074A (en) * | 2014-07-02 | 2014-10-29 | 开平市绿洲食品有限公司 | Natural red date vinegar and manufacturing process thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101423792A (en) | Brewing method of health-care jujube wine | |
| CN103881861A (en) | Fruit wine preparation method | |
| CN105400631A (en) | Processing method of wild grape wine | |
| CN105039089B (en) | A kind of pawpaw peptide wine and preparation method thereof | |
| CN105400630A (en) | Brewing method of wine | |
| CN104164352A (en) | Sea-buckthorn fruit vinegar and preparation method thereof | |
| CN105286018A (en) | Pear vinegar beverage capable of clearing heat and clearing internal heat and preparation method of pear vinegar beverage | |
| CN101475900A (en) | Production process for brewing apricot fruit vinegar from apricot peel pomace | |
| CN104328025A (en) | Preparation method of mulberry fruit vinegar | |
| CN101423791A (en) | Original plasm wine brewed by rice and mountain spring water through biofermentation and brewing method thereof | |
| CN105112223B (en) | A kind of production method of red yeast rice unstrained liquor | |
| CN104804935A (en) | Blueberry flavored rice wine and preparation method thereof | |
| CN102260625B (en) | Papaya vinegar production process method | |
| CN103421648B (en) | Method for preparing rice syrup and application of rice syrup in brewed wine | |
| CN107541406A (en) | A kind of jujube method for preparing medicated wine | |
| CN103103049A (en) | Mulberry brandy and process thereof | |
| CN107259260A (en) | Chinese wolfberry fruit vinegar beverage that a kind of fall fire helps digestion and preparation method thereof | |
| CN104017714B (en) | The processing method of liquid state fermentation stauntonvine vinegar | |
| CN104593217B (en) | A kind of pomegranate fruit vinegar and brewing method thereof | |
| CN105670872A (en) | Directly brewed health fresh purple sweet potato wine and production process therefor | |
| CN106834006A (en) | A kind of applejack and preparation method thereof | |
| CN107304401A (en) | Red date vinegar production process | |
| CN108467813A (en) | A kind of preparation method of functional form Chinese yam flavor wine | |
| CN102260626A (en) | Fruit-flavored ginger juice health-care vinegar and its preparation method | |
| CN106398940A (en) | Wine and production method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20171031 |