CN107586692A - A kind of preparation method of passion fruit fruit vinegar - Google Patents
A kind of preparation method of passion fruit fruit vinegar Download PDFInfo
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- CN107586692A CN107586692A CN201710860929.5A CN201710860929A CN107586692A CN 107586692 A CN107586692 A CN 107586692A CN 201710860929 A CN201710860929 A CN 201710860929A CN 107586692 A CN107586692 A CN 107586692A
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- fruit
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- vinegar
- fermentation
- passiflora edulis
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Abstract
The invention discloses a kind of preparation method of passiflora edulis vinegar, comprise the following steps：Raw material selects and processing, mashing, fruit juice processing, fermented pretreatment, actication of culture, main fermentation, after fermentation, acetic fermentation, fruit vinegar clarification, sterilizing, filling and packaging.The passion fruit fruit vinegar clear prepared through the inventive method is glossy, and raw material can be made to be fully used, and ferment effect is optimal.
Description
Technical field
The invention belongs to technical field of beverage, and in particular to a kind of preparation method of passion fruit fruit vinegar.
Background technology
Passion fruit, passionflower, passion fruit, Brazil nut are commonly called as, because it has strong unique perfume and highly acidity, and are praised
For " natural inspissated juice ".It rich in amino acid of needed by human body, multivitamin, carotenoid, superoxide dismutase,
Selenium and various trace elements, taste sweet tea acid is tasty, have refresh the mind, skin maintenance, promote the production of body fluid to quench thirst, preventing phlegm from forming and stopping coughing, alleviation
Constipation, hypertension and hyperlipemia and other effects.Passion fruit should not be eaten raw because acid content is high, most of to be used for processing fruit juice, fruit wine, fruit vinegar
Deng, but the defects of crushing juice rate is low, hydrolysis result is bad, color and luster is unstable be present in the existing passion fruit fruit vinegar technique for preparing.
The content of the invention
For above-mentioned, it is an object of the invention to provide a kind of preparation method of passion fruit fruit vinegar, its hydrolysis result is good, color and luster
It is stable.
The present invention adopts the technical scheme that：
A kind of preparation method of passiflora edulis vinegar, comprises the following steps：
(1) raw material selection and processing：Fresh passion fruit of the selection without rotten, pest and disease damage and mechanical damage is raw material, cleaning
The dust and impurity of clean surface, drain；
(2) it is beaten：Clean passion fruit is crushed, adds suitable quantity of water to carry out beating juice, filters to obtain Passion Fruit Juice；
(3) fruit juice is handled：Add appropriate K2S2O5To adjust the SO of fruit juice2Mass concentration is to 60-70mg/L；
(4) fermented pretreatment：Appropriate pectase is added, is stirred, 3h is digested under 55 DEG C of temperature conditionss, is then added suitable
It is 180-220g/L to measure white granulated sugar and adjust initial pol；
(5) actication of culture：Appropriate wine active dry yeast is weighed to dissolve in 5% aqueous sucrose solution, it is living in 35-37 DEG C of water
Change 15-25min, appropriate stirring, liquid temperature degree to be activated drops to 18-25 DEG C and added in the fruit juice handled well, is well mixed i.e.
Can；
(6) main fermentation：Fermented under the conditions of 20-25 DEG C, when fruit juice total reducing sugar is down to 10-15g/L, main fermentation knot
Beam, time 6-8d；
(7) after fermentation：The karusen for being obtained main fermentation with sterile gauze is filtered, and promotes partial yeast to recover,
Ferment 8-10d under the conditions of 20-25 DEG C；
(8) acetic fermentation：Weigh proper amount of acetic acid bacterium to be added in zymotic fluid, fermentation time is 3-4 days, obtains fruit vinegar；
(9) fruit vinegar is clarified：Appropriate fining agent is added into fruit vinegar, is filtered after standing 8h at room temperature；
(10) sterilize：Sterilized using ultra high temperature short time sterilization machine；
(11) it is filling with packing：Fruit vinegar after sterilizing is subjected to filling storage.
Preferably, the ratio of passion fruit and water is 1 in step (2):6-8.
Preferably, the K described in step (3)2S2O5Addition be 0.04-0.07g/L.
Preferably, the pectase addition described in step (4) is 0.08-0.1g/L.
Preferably, the inoculum concentration of the wine active dry yeast described in step (5) is 1.4-1.8%.
Preferably, the addition of step (7) acetic acid bacteria is the 8-10% of zymotic fluid, and fermentation temperature is 34-36 DEG C.
Preferably, the addition of the fining agent described in step (9) is the 1% of fruit vinegar.
Preferably, the fining agent described in step (9) is by gelatin and chitosan proportionally 8:3 ratio mixes.
Preferably, the ultra high temperature short time sterilization machine sterilizing described in step (10), sterilising temp are controlled at 115-120 DEG C, when
Between 6-8s.
It is an advantage of the invention that：K2S2O5It can play a part of sterilizing anti-oxidant and clear juice, pectase addition
Have a great impact to passion fruit crushing juice rate, yeast-inoculated amount has a great impact to fermented wine alcoholic strength, and fermentation is initial
Pol has a great impact to fermented wine alcoholic strength and residual sugar, and the influence of the addition of acetic acid bacteria to acidity is very big, fining agent
Species and dosage influence very big on color stability；The present invention is by pectase addition, K2S2O5Addition, saccharomycete connect
Kind of amount, the adjustment of initial pol, the selection of the addition of acetic acid bacteria, the species of fining agent and dosage, are selected excellent, it is determined that make in excellent
The best approach of standby passion fruit fruit vinegar, the passion fruit fruit vinegar clear prepared through the inventive method is glossy, and can make original
Material is fully used, and ferment effect is optimal.
Embodiment
Presently preferred embodiments of the present invention is described in detail below so that advantages and features of the invention can be easier to by
It will be appreciated by those skilled in the art that apparent clearly defined so as to be made to protection scope of the present invention.
Embodiment 1
A kind of preparation method of passion fruit fruit vinegar
Technical field
The invention belongs to technical field of beverage, and in particular to a kind of preparation method of passion fruit fruit vinegar.
Background technology
Passion fruit, passionflower, passion fruit, Brazil nut are commonly called as, because it has strong unique perfume and highly acidity, and are praised
For " natural inspissated juice ".It rich in amino acid of needed by human body, multivitamin, carotenoid, superoxide dismutase,
Selenium and various trace elements, taste sweet tea acid is tasty, have refresh the mind, skin maintenance, promote the production of body fluid to quench thirst, preventing phlegm from forming and stopping coughing, alleviation
Constipation, hypertension and hyperlipemia and other effects.Passion fruit should not be eaten raw because acid content is high, most of to be used for processing fruit juice, fruit wine, fruit vinegar
Deng, but the defects of crushing juice rate is low, hydrolysis result is bad, color and luster is unstable be present in the existing passion fruit fruit vinegar technique for preparing.
The content of the invention
For above-mentioned, it is an object of the invention to provide a kind of preparation method of passion fruit fruit vinegar, its hydrolysis result is good, color and luster
It is stable.
The present invention adopts the technical scheme that：
A kind of preparation method of passiflora edulis vinegar, comprises the following steps：
(1) raw material selection and processing：Fresh passion fruit of the selection without rotten, pest and disease damage and mechanical damage is raw material, cleaning
The dust and impurity of clean surface, drain；
(2) it is beaten：Clean passion fruit is crushed, adds suitable quantity of water to carry out beating juice, filters to obtain Passion Fruit Juice；
(3) fruit juice is handled：Add appropriate K2S2O5To adjust the SO of fruit juice2Mass concentration is to 60mg/L；
(4) fermented pretreatment：Appropriate pectase is added, is stirred, 3h is digested under 55 DEG C of temperature conditionss, is then added suitable
It is 180g/L to measure white granulated sugar and adjust initial pol；
(5) actication of culture：Weigh appropriate wine active dry yeast to dissolve in 5% aqueous sucrose solution, activated in 35 DEG C of water
15min, appropriate stirring, liquid temperature degree to be activated drop to 18 DEG C and added in the fruit juice handled well, be well mixed；
(6) main fermentation：Fermented under the conditions of 20 DEG C, when fruit juice total reducing sugar is down to 10g/L, main fermentation terminates, the time
For 6d；
(7) after fermentation：The karusen for being obtained main fermentation with sterile gauze is filtered, and promotes partial yeast to recover,
Ferment 8d under the conditions of 20 DEG C；
(8) acetic fermentation：Weigh proper amount of acetic acid bacterium to be added in zymotic fluid, fermentation time is 3 days, obtains fruit vinegar；
(9) fruit vinegar is clarified：Appropriate fining agent is added into fruit vinegar, is filtered after standing 8h at room temperature；
(10) sterilize：Sterilized using ultra high temperature short time sterilization machine；
(11) it is filling with packing：Fruit vinegar after sterilizing is subjected to filling storage.
The ratio of passion fruit and water is 1 in step (2):6.
K described in step (3)2S2O5Addition be 0.04g/L.
Pectase addition described in step (4) is 0.08g/L.
The inoculum concentration of wine active dry yeast described in step (5) is 1.4%.
The addition of step (7) acetic acid bacteria is the 8% of zymotic fluid, and fermentation temperature is 34 DEG C.
The addition of fining agent described in step (9) is the 1% of fruit vinegar.
Fining agent described in step (9) is by gelatin and chitosan proportionally 8:3 ratio mixes.
Ultra high temperature short time sterilization machine sterilizing described in step (10), sterilising temp control is at 115 DEG C, time 6s.
Embodiment 2
A kind of preparation method of passiflora edulis vinegar, comprises the following steps：
(1) raw material selection and processing：Fresh passion fruit of the selection without rotten, pest and disease damage and mechanical damage is raw material, cleaning
The dust and impurity of clean surface, drain；
(2) it is beaten：Clean passion fruit is crushed, adds suitable quantity of water to carry out beating juice, filters to obtain Passion Fruit Juice；
(3) fruit juice is handled：Add appropriate K2S2O5To adjust the SO of fruit juice2Mass concentration is to 65mg/L；
(4) fermented pretreatment：Appropriate pectase is added, is stirred, 3h is digested under 55 DEG C of temperature conditionss, is then added suitable
It is 200g/L to measure white granulated sugar and adjust initial pol；
(5) actication of culture：Weigh appropriate wine active dry yeast to dissolve in 5% aqueous sucrose solution, activated in 36 DEG C of water
20min, appropriate stirring, liquid temperature degree to be activated drop to 21 DEG C and added in the fruit juice handled well, be well mixed；
(6) main fermentation：Fermented under the conditions of 23 DEG C, when fruit juice total reducing sugar is down to 13g/L, main fermentation terminates, the time
For 7d；
(7) after fermentation：The karusen for being obtained main fermentation with sterile gauze is filtered, and promotes partial yeast to recover,
Ferment 9d under the conditions of 23 DEG C；
(8) acetic fermentation：Weigh proper amount of acetic acid bacterium to be added in zymotic fluid, fermentation time is 3 days, obtains fruit vinegar；
(9) fruit vinegar is clarified：Appropriate fining agent is added into fruit vinegar, is filtered after standing 8h at room temperature；
(10) sterilize：Sterilized using ultra high temperature short time sterilization machine；
(11) it is filling with packing：Fruit vinegar after sterilizing is subjected to filling storage.
The ratio of passion fruit and water is 1 in step (2):7.
K described in step (3)2S2O5Addition be 0.055g/L.
Pectase addition described in step (4) is 0.09g/L.
The inoculum concentration of wine active dry yeast described in step (5) is 1.6%.
The addition of step (7) acetic acid bacteria is the 9% of zymotic fluid, and fermentation temperature is 35 DEG C.
The addition of fining agent described in step (9) is the 1% of fruit vinegar.
Fining agent described in step (9) is by gelatin and chitosan proportionally 8:3 ratio mixes.
Ultra high temperature short time sterilization machine sterilizing described in step (10), sterilising temp control is at 118 DEG C, time 7s.
Embodiment 3
A kind of preparation method of passiflora edulis vinegar, comprises the following steps：
(1) raw material selection and processing：Fresh passion fruit of the selection without rotten, pest and disease damage and mechanical damage is raw material, cleaning
The dust and impurity of clean surface, drain；
(2) it is beaten：Clean passion fruit is crushed, adds suitable quantity of water to carry out beating juice, filters to obtain Passion Fruit Juice；
(3) fruit juice is handled：Add appropriate K2S2O5To adjust the SO of fruit juice2Mass concentration is to 70mg/L；
(4) fermented pretreatment：Appropriate pectase is added, is stirred, 3h is digested under 55 DEG C of temperature conditionss, is then added suitable
It is 220g/L to measure white granulated sugar and adjust initial pol；
(5) actication of culture：Weigh appropriate wine active dry yeast to dissolve in 5% aqueous sucrose solution, activated in 37 DEG C of water
25min, appropriate stirring, liquid temperature degree to be activated drop to 25 DEG C and added in the fruit juice handled well, be well mixed；
(6) main fermentation：Fermented under the conditions of 25 DEG C, when fruit juice total reducing sugar is down to 15g/L, main fermentation terminates, the time
For 8d；
(7) after fermentation：The karusen for being obtained main fermentation with sterile gauze is filtered, and promotes partial yeast to recover,
Ferment 10d under the conditions of 25 DEG C；
(8) acetic fermentation：Weigh proper amount of acetic acid bacterium to be added in zymotic fluid, fermentation time is 4 days, obtains fruit vinegar；
(9) fruit vinegar is clarified：Appropriate fining agent is added into fruit vinegar, is filtered after standing 8h at room temperature；
(10) sterilize：Sterilized using ultra high temperature short time sterilization machine；
(11) it is filling with packing：Fruit vinegar after sterilizing is subjected to filling storage.
The ratio of passion fruit and water is 1 in step (2):8.
K described in step (3)2S2O5Addition be 0.07g/L.
Pectase addition described in step (4) is 0.1g/L.
The inoculum concentration of wine active dry yeast described in step (5) is 1.8%.
The addition of step (7) acetic acid bacteria is the 10% of zymotic fluid, and fermentation temperature is 36 DEG C.
The addition of fining agent described in step (9) is the 1% of fruit vinegar.
Fining agent described in step (9) is by gelatin and chitosan proportionally 8:3 ratio mixes.
Ultra high temperature short time sterilization machine sterilizing described in step (10), sterilising temp control is at 120 DEG C, time 8s.
Claims (9)
1. a kind of preparation method of passiflora edulis vinegar, it is characterised in that comprise the following steps：
(1) raw material selection and processing：Fresh passion fruit of the selection without rotten, pest and disease damage and mechanical damage is raw material, is cleaned up
The dust and impurity on surface, drain；
(2) it is beaten：Clean passion fruit is crushed, adds suitable quantity of water to carry out beating juice, filters to obtain Passion Fruit Juice；
(3) fruit juice is handled：Add appropriate K2S2O5To adjust the SO of fruit juice2Mass concentration is to 60-70mg/L；
(4) fermented pretreatment：Appropriate pectase is added, is stirred, 3h is digested under 55 DEG C of temperature conditionss, is then added appropriate white
It is 180-220g/L that granulated sugar, which adjusts initial pol,；
(5) actication of culture：Weigh appropriate wine active dry yeast to dissolve in 5% aqueous sucrose solution, activated in 35-37 DEG C of water
15-25min, appropriate stirring, liquid temperature degree to be activated drop to 18-25 DEG C and added in the fruit juice handled well, be well mixed；
(6) main fermentation：Fermented under the conditions of 20-25 DEG C, when fruit juice total reducing sugar is down to 10-15g/L, main fermentation terminates, when
Between be 6-8d；
(7) after fermentation：The karusen for being obtained main fermentation with sterile gauze is filtered, and promotes partial yeast to recover, in 20-25
Ferment 8-10d under the conditions of DEG C；
(8) acetic fermentation：Weigh proper amount of acetic acid bacterium to be added in zymotic fluid, fermentation time is 3-4 days, obtains fruit vinegar；
(9) fruit vinegar is clarified：Appropriate fining agent is added into fruit vinegar, is filtered after standing 8h at room temperature；
(10) sterilize：Sterilized using ultra high temperature short time sterilization machine；
(11) it is filling with packing：Fruit vinegar after sterilizing is subjected to filling storage.
2. the preparation method of passiflora edulis vinegar according to claim 1, it is characterised in that the ratio of passion fruit and water in step (2)
Example is 1:6-8.
3. the preparation method of passiflora edulis vinegar according to claim 1, it is characterised in that the K described in step (3)2S2O5Add
Dosage is 0.04-0.07g/L.
4. the preparation method of passiflora edulis vinegar according to claim 1, it is characterised in that the pectase addition described in step (4)
Measure as 0.08-0.1g/L.
5. the preparation method of passiflora edulis vinegar according to claim 1, it is characterised in that the grape wine activity described in step (5)
The inoculum concentration of dry ferment is 1.4-1.8%.
6. the preparation method of passiflora edulis vinegar according to claim 1, it is characterised in that the addition of step (7) acetic acid bacteria is
The 8-10% of zymotic fluid, fermentation temperature are 34-36 DEG C.
7. the preparation method of passiflora edulis vinegar according to claim 1, it is characterised in that fining agent described in step (9)
Addition is the 1% of fruit vinegar.
8. the preparation method of passiflora edulis vinegar according to claim 1, it is characterised in that fining agent described in step (9) by
Gelatin and chitosan proportionally 8:3 ratio mixes.
9. the preparation method of passiflora edulis vinegar according to claim 1, it is characterised in that the superhigh temperature wink described in step (10)
When sterilizer sterilize, sterilising temp control is at 115-120 DEG C, time 6-8s.
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| CN201710860929.5A CN107586692A (en) | 2017-09-21 | 2017-09-21 | A kind of preparation method of passion fruit fruit vinegar |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108060040A (en) * | 2018-01-23 | 2018-05-22 | 广西下火堂甜品管理有限公司 | A kind of preparation method of Fragrant fruit wine |
| CN108841560A (en) * | 2018-06-29 | 2018-11-20 | 广西壮族自治区农业科学院农产品加工研究所 | A kind of fragrance high-fidelity type passiflora edulis vinegar and its brewing method |
| CN109055165A (en) * | 2018-09-21 | 2018-12-21 | 贺州学院 | A kind of preparation method of passiflora edulis vinegar |
-
2017
- 2017-09-21 CN CN201710860929.5A patent/CN107586692A/en not_active Withdrawn
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108060040A (en) * | 2018-01-23 | 2018-05-22 | 广西下火堂甜品管理有限公司 | A kind of preparation method of Fragrant fruit wine |
| CN108841560A (en) * | 2018-06-29 | 2018-11-20 | 广西壮族自治区农业科学院农产品加工研究所 | A kind of fragrance high-fidelity type passiflora edulis vinegar and its brewing method |
| CN108841560B (en) * | 2018-06-29 | 2021-10-26 | 广西壮族自治区农业科学院农产品加工研究所 | Fragrant high-fidelity passion fruit vinegar and brewing method thereof |
| CN109055165A (en) * | 2018-09-21 | 2018-12-21 | 贺州学院 | A kind of preparation method of passiflora edulis vinegar |
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Application publication date: 20180116 |