CN107475060A - 一种地石榴果醋的酿造工艺 - Google Patents

一种地石榴果醋的酿造工艺 Download PDF

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CN107475060A
CN107475060A CN201710650391.5A CN201710650391A CN107475060A CN 107475060 A CN107475060 A CN 107475060A CN 201710650391 A CN201710650391 A CN 201710650391A CN 107475060 A CN107475060 A CN 107475060A
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fici tikouae
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李春生
周瑞强
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Abstract

本发明公布了一种地石榴果醋的酿造工艺，所述的地石榴果醋以新鲜地石榴为主要原料，通过原料处理、酶解、酒精发酵、醋酸发酵、压榨过滤、陈酿杀菌、超滤膜纯化、罐装等步骤酿造而成。本发明采用直接将原料打浆，减少了原料活性物质的流失，复合酶对原料浆液进行酶解，促进原料内营养成分的析出，提高原料的利用率，将原料浆液进行汁渣分离，在醋酸酿造时将原料渣加入进行发酵，减少了原料物质的浪费，使成品地石榴果醋营养物质更加均衡，具有清热利湿、活血解毒等保健作用。

Description

一种地石榴果醋的酿造工艺
技术领域
本发明涉及一种醋的酿造工艺，尤其是涉及一种地石榴果醋的酿造工艺。
背景技术
地石榴，别称地果、地琵琶、地石榴、地瓜，瓜果可食用， 四川一带有六月六(农历)地瓜熟，七月半地瓜烂的说法，因此，吃地瓜果的时机是在盛夏。味甜，吃的时候要把两头的疤都去掉，有公母的区分，吃的是公的，母的不能食用，里面是没有水分的。功效：清热利湿、活血解毒。主治:治疗黄疸、瘰疬、无名肿痛、风湿疼痛、腹泻、痢疾、痔疮出血等证。治妇人白带，遗精、滑精，男子白浊，管痛，小腹疼痛。用根，水煨，点水酒服。性味归经:苦、涩，凉。入肝、脾、胃三经。现今以地石榴深加工产品少，如地石榴果醋产品尚未见相关报道。
发明内容
本发明的目的是提供一种地石榴果醋的酿造工艺，针对目前地石榴原料开发应用少，提供一种地石榴果醋产品，实现对地石榴原料的综合利用，进一步提高对地石榴原料开发的经济效益。
本发明解决其技术问题所采取的技术方案是：
一种地石榴果醋的酿造工艺，其特征在于，经原料处理、酶解、酒精发酵、醋酸发酵、压榨过滤、陈酿杀菌、超滤膜纯化、罐装步骤酿造而成，采用以下步骤：
A.原料处理：挑选无腐烂、病虫害的成熟地石榴、仙人掌果、栝楼、拐枣、黑柿、黄金果，清洗去除灰尘等杂质后，取20kg的地石榴、4kg的仙人掌果、3kg的栝楼、2kg的拐枣、2kg黑柿、2kg的黄金果混合均匀，制得混合原料，将混合原料榨汁处理，制得混合果汁；
B.酶解：向20kg混合果汁中加入0.02kg的果胶酶、0.018kg的纤维素酶，温度控制42℃，时间控制6h，酶解完成后，将酶解后的地石榴浆液经超高温灭菌机灭菌，进料温度138℃，出料温度50℃，过滤后制得混合汁和混合渣；
C.酒精发酵：向酶解后的10kg混合汁中加入0.1kg的干酵母、4kg的葡萄糖、3kg的果糖、2kg的海棠果汁、1kg的罗汉果汁、1kg的玉竹汁，将干酵母温水活化后加入到加糖后的混合汁中，在33℃的温度下发酵16天，得到地石榴果酒；
D.醋酸发酵：将地石榴果酒的酒精度调整为15°，加入柠檬酸调整Ph值为5，向调整好酒精度的10kg地石榴果酒中加入0.18kg的醋酸菌、5kg的混合渣、2kg的牛蒡粉、2kg山药粉，温度控制28℃，发酵过程中每6h搅拌1次，发酵30天制成成熟醋醅；
E.压榨过滤：将成熟醋醅通过压滤机进行压榨，向压榨后的10kg液体中加入0.008kg的壳聚糖、0.005kg的明胶进行过滤，制得地石榴果醋原浆；
F.陈酿杀菌：将地石榴果醋原浆放入消过毒的缸中，将缸封严进行陈酿，陈酿50天，温度为3℃，将地石榴果醋原浆在128℃温度下杀菌10s，制得地石榴果醋；
G.超滤膜纯化：将杀菌后的地石榴果醋在压力为10MPa，超滤膜的孔径为5um的条件下进行超滤膜纯化，纯化后的地石榴果醋在真空无菌环境下罐装，检验罐装是否合格，常温下贮藏。
有益效果：本发明采用直接将原料打浆，减少了原料活性物质的流失，复合酶对原料浆液进行酶解，促进原料内营养成分的析出，提高原料的利用率，将原料浆液进行汁渣分离，在醋酸酿造时将原料渣加入进行发酵，减少了原料物质的浪费，使成品地石榴果醋营养物质更加均衡，具有清热利湿、活血解毒等保健作用。
具体实施方式
实施例1：
一种地石榴果醋的酿造工艺，其特征在于：经原料处理、酶解、酒精发酵、醋酸发酵、压榨过滤、陈酿杀菌、超滤膜纯化、罐装步骤酿造而成，采用以下步骤：
A.原料处理：挑选无腐烂、病虫害的成熟地石榴、红莓、黑加仑、野苹果，清洗去除灰尘等杂质后，取16kg的地石榴、4kg的红莓、3kg的黑加仑、1kg野苹果混合均匀，制得混合原料，将混合原料榨汁处理，制得混合果汁；
B.酶解：向20kg混合果汁中加入0.01kg的果胶酶、0.008kg的纤维素酶，温度控制48℃，时间控制3h，酶解完成后，将酶解后的地石榴浆液经超高温灭菌机灭菌，进料温度130℃，出料温度40℃，过滤后制得混合汁和混合渣；
C.酒精发酵：向酶解后的10kg混合汁中加入0.06kg的干酵母、3kg的葡萄糖，将干酵母温水活化后加入到加糖后的混合汁中，在28℃的温度下发酵12天，得到地石榴果酒；
D.醋酸发酵：将地石榴果酒的酒精度调整为10°，加入苹果酸调整Ph值为6，向调整好酒精度的10kg地石榴果酒中加入0.12kg的醋酸菌，温度控制33℃，发酵过程中每4h搅拌1次，发酵22天制成成熟醋醅；
E.压榨过滤：将成熟醋醅通过压滤机进行压榨，向压榨后的10kg液体中加入0.003kg的壳聚糖、0.002kg的硅藻土进行过滤，制得地石榴果醋原浆；
F.陈酿杀菌：将地石榴果醋原浆放入消过毒的缸中，将缸封严进行陈酿，陈酿35天，温度为2℃，将地石榴果醋原浆在130℃温度下杀菌8s，制得地石榴果醋；
G.超滤膜纯化：将杀菌后的地石榴果醋在压力为5MPa，超滤膜的孔径为8um的条件下进行超滤膜纯化，纯化后的地石榴果醋在真空无菌环境下罐装，检验罐装是否合格，常温下贮藏。
实施例2：
一种地石榴果醋的酿造工艺，其特征在于：经原料处理、酶解、酒精发酵、醋酸发酵、压榨过滤、陈酿杀菌、超滤膜纯化、罐装步骤酿造而成，采用以下步骤：
A.原料处理：挑选无腐烂、病虫害的成熟地石榴、红莓、黑加仑、野苹果、杏桃、番荔枝，清洗去除灰尘等杂质后，取20kg的地石榴、5kg的红莓、3kg的黑加仑、2kg野苹果、2kg的杏桃、2kg的番荔枝混合均匀，制得混合原料，将混合原料榨汁处理，制得混合果汁；
B.酶解：向20kg混合果汁中加入0.014kg的果胶酶、0.012kg的纤维素酶，温度控制45℃，时间控制4h，酶解完成后，将酶解后的地石榴浆液经超高温灭菌机灭菌，进料温度133℃，出料温度48℃，过滤后制得混合汁和混合渣；
C.酒精发酵：向酶解后的10kg混合汁中加入0.08kg的干酵母、3.5kg的葡萄糖、2kg的果糖、1kg的海枣汁、1kg的刺梨汁，将干酵母温水活化后加入到加糖后的混合汁中，在28℃的温度下发酵12天，得到地石榴果酒；
D.醋酸发酵：将地石榴果酒的酒精度调整为12°，加入苹果酸调整Ph值为5.2，向调整好酒精度的10kg地石榴果酒中加入0.15kg的醋酸菌、4kg的混合渣、2kg的鱼腥草粉，温度控制36℃，发酵过程中每3h搅拌1次，发酵27天制成成熟醋醅；
E.压榨过滤：将成熟醋醅通过压滤机进行压榨，向压榨后的10kg液体中加入0.005kg的皂土、0.006kg的明胶进行过滤，制得地石榴果醋原浆；
F.陈酿杀菌：将地石榴果醋原浆放入消过毒的缸中，将缸封严进行陈酿，陈酿45天，温度为5℃，将地石榴果醋原浆在138℃温度下杀菌7s，制得地石榴果醋；
G.超滤膜纯化：将杀菌后的地石榴果醋在压力为8MPa，超滤膜的孔径为6um的条件下进行超滤膜纯化，纯化后的地石榴果醋在真空无菌环境下罐装，检验罐装是否合格，产品常温下贮藏。

Claims (1)

1.一种地石榴果醋的酿造工艺，其特征在于，经原料处理、酶解、酒精发酵、醋酸发酵、压榨过滤、陈酿杀菌、超滤膜纯化、罐装步骤酿造而成，采用以下步骤：
A.原料处理：挑选无腐烂、病虫害的成熟地石榴、仙人掌果、栝楼、拐枣、黑柿、黄金果，清洗去除灰尘等杂质后，取20kg的地石榴、4kg的仙人掌果、3kg的栝楼、2kg的拐枣、2kg黑柿、2kg的黄金果混合均匀，制得混合原料，将混合原料榨汁处理，制得混合果汁；
B.酶解：向20kg混合果汁中加入0.02kg的果胶酶、0.018kg的纤维素酶，温度控制42℃，时间控制6h，酶解完成后，将酶解后的地石榴浆液经超高温灭菌机灭菌，进料温度138℃，出料温度50℃，过滤后制得混合汁和混合渣；
C.酒精发酵：向酶解后的10kg混合汁中加入0.1kg的干酵母、4kg的葡萄糖、3kg的果糖、2kg的海棠果汁、1kg的罗汉果汁、1kg的玉竹汁，将干酵母温水活化后加入到加糖后的混合汁中，在33℃的温度下发酵16天，得到地石榴果酒；
D.醋酸发酵：将地石榴果酒的酒精度调整为15°，加入柠檬酸调整Ph值为5，向调整好酒精度的10kg地石榴果酒中加入0.18kg的醋酸菌、5kg的混合渣、2kg的牛蒡粉、2kg山药粉，温度控制28℃，发酵过程中每6h搅拌1次，发酵30天制成成熟醋醅；
E.压榨过滤：将成熟醋醅通过压滤机进行压榨，向压榨后的10kg液体中加入0.008kg的壳聚糖、0.005kg的明胶进行过滤，制得地石榴果醋原浆；
F.陈酿杀菌：将地石榴果醋原浆放入消过毒的缸中，将缸封严进行陈酿，陈酿50天，温度为3℃，将地石榴果醋原浆在128℃温度下杀菌10s；
G.超滤膜纯化：将杀菌后的地石榴果醋在压力为10MPa，超滤膜的孔径为5um的条件下进行超滤膜纯化，纯化后的地石榴果醋在真空无菌环境下罐装。
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CN108913523A (zh) * 2018-07-17 2018-11-30 山东省农业科学院农产品研究所 一种发酵型海棠果果醋粉的制备方法及应用

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CN106222059A (zh) * 2016-08-21 2016-12-14 彭常安 一种羊奶果果醋的酿造工艺

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Publication number Priority date Publication date Assignee Title
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