CN107746792A - A kind of preparation method of fruit vinegar - Google Patents
A kind of preparation method of fruit vinegar Download PDFInfo
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- CN107746792A CN107746792A CN201711252581.8A CN201711252581A CN107746792A CN 107746792 A CN107746792 A CN 107746792A CN 201711252581 A CN201711252581 A CN 201711252581A CN 107746792 A CN107746792 A CN 107746792A
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- vinegar
- fermentation
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- fruit
- temperature controlled
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- 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
Abstract
A kind of preparation method of fruit vinegar, its practice are：Using fruit as primary raw material, prepare pulp, by mixed bacteria (saccharomycete, acetic acid bacteria, lactic acid bacteria) with replacing temperature controlled fermentation, then drench vinegar, ageing be hyperchromic, sterilization filling and form finished product.The invention is effectively utilized the advantages of simulation day and night temperature and seasonal temperature difference, be advantageous to growth and the optimum response of different enzymes of different quasi-microorganisms, enrich the progress of differential responses in fermentation process, effectively facilitate the release of nutrient, it is sufficiently reserved vitamin in fruit, various trace elements, product with stable quality, and the present invention is simple to operate, by saccharification, alcoholization, acetify same cylinder progress, process control is realized, raw material availability can be effectively improved, vinegar productivity is improved, shorten fermentation period, avoid environmental pollution.
Description
Technical field
The present invention relates to the preparation method of the preparation method of fermented food, more particularly to fruit vinegar.
Background technology
Fruit vinegar is one kind of vinegar, it be using fruit as primary raw material (it is conventional as：Persimmon, peach, plum etc.), through micro-
A kind of acid condiment that biofermentation forms.It not only has the function that seasoning, and has the effect of nutrition and health care.Grind
Study carefully discovery, fruit vinegar has antisepsis and sterilization, enhanced metabolism, regulation acid-base balance, dispelling fatigue, beauty and skin care, increase skin
Blood circulation, the healthcare function such as improve a poor appetite, promote to digest and assimilate.
At present, the production of fruit vinegar is substantially at workshop-based production, and process regulation is inaccurate, flavor, mouthfeel between batch
It is unstable；Its zymophyte is single, and nutritive value and health-care efficacy cannot be utilized effectively；But also exist and directly blend production pin
Sell, have impact on consumption confidence of the consumer to fruit vinegar, so that fruit vinegar industry cannot develop in a healthy way.Also cause on fruits output
Go, but price does not increase, fruit is low-priced to hinder agriculture, the thing that Higher output is not accompanied by a higher income occurs.
The content of the invention
It is an object of the invention to provide a kind of preparation method of fruit vinegar, the preparation time of this method is short, obtained fruit vinegar wind
Taste, mouthfeel are stable, nutritious, and the nutritive value and health-care efficacy of fruit can be utilized effectively, and can effectively extend fruit production
Industry chain, improve the added value of fruit.
The present invention solves its technical problem, and used technical scheme is：A kind of preparation method of fruit vinegar, its specific practice
It is：
A, digest：
100 parts of heavy mature fruits are cleaned, are put into temperature controlled fermentation tank；0.1~0.15 part of heavy pectase of addition,
0.5~1 part of heavy carbohydrase, at a temperature of 0 DEG C of 35-4,8-12 hours are stirred with the mixing speed of 36 turns/hour, digested
Pulp；
B, zymophyte is inoculated with：
1.41 acetic acid bacterias are made into the Shanghai of the saccharomyces cerevisiae of 0.4~0.8 part of weight, 1 part of weight and 0.5 part heavy of lactic acid bacteria mixes,
Obtain mixed fermentation bacterium；Mixed fermentation bacterium is inoculated on the pulp in temperature controlled fermentation tank again, stirred and evenly mixed；
C, alternating temperature controlled fermentation：
The temperature of temperature controlled fermentation tank is adjusted to 35~40 DEG C, carried out with the mixing speed stirring 10-12 hours of 36 turns/hour
Higher temperatures are fermented；
Then the temperature of temperature controlled fermentation tank is adjusted to 15~20 DEG C, 10-12 hours is stirred with the mixing speed of 36 turns/hour
Carry out compared with cold fermentation；
Higher temperatures are fermented and compared with cold fermentation alternately, whole fermentation time 3~4 weeks, obtain ripe vinegar fermented grain.
D, vinegar is drenched：The C ripe vinegar fermented grains for walking to obtain are taken out, is put into leaching cylinder and soaks 1 day, carry out leaching vinegar for the first time,
Obtained soak is first time vinegar liquid；The acid-sludge that leaching vinegar obtains for the first time adds water to soak again 1~2 day, carries out second of leaching vinegar,
It is second of vinegar liquid to obtain soak；
E, ageing is hyperchromic：D is walked into obtained first time vinegar liquid and second of vinegar liquid is put into porcelain altar ageing more than 3 months, is made
Vinegar liquid maturation is hyperchromic；
F, sterilization filling:By E walk it is hyperchromic after vinegar liquid, sterilized, be filling, being produced.
Compared with prior art, the beneficial effects of the invention are as follows：
First, the present invention forms Mixed Microbes by saccharomycete, acetic acid bacteria, lactic acid bacteria, while higher temperatures are fermented and compared with cold fermentation
Alternately to simulate day and night temperature and the seasonal temperature difference, growing with different enzymes most for different type microorganism is effectively utilized
Good reaction temperature, the progress of differential responses in fermentation process is enriched, the release of nutrient has been effectively facilitated, has been sufficiently reserved water
Vitamin, various trace elements in fruit, the nutritive value and health-care efficacy of fruit can be utilized effectively, obtained fruit vinegar nutrition
It is abundant.
2nd, enzymolysis of the invention, fermentation process are carried out in temperature controlled fermentation tank, and process regulation is accurate, produces
Journey is controllable, obtained fruit vinegar flavor, mouthfeel, stay in grade.Higher temperatures are fermented and compared with cold fermentation alternately, enrich fermentation
During differential responses progress, shorten fermentation time.Reduce manufacturing cycle.
3rd, the present invention is simple to operate, and saccharification (enzymolysis), alcoholization are acetified into (fermentation) is carried out with tank, can effectively improve raw material
Utilization rate, improve vinegar productivity, avoid environmental pollution.
With reference to specific embodiment, the present invention is described in further detail.
Embodiment
Embodiment one
A kind of preparation method of fruit vinegar, its specific practice are：
A, digest：
100 parts heavy of ripe persimmon is cleaned, is put into temperature controlled fermentation tank；Add 0.1 part of weight pectase, 1 part heavy
Carbohydrase, at a temperature of 35 DEG C, stirred 10 hours with the mixing speed of 36 turns/hour, the persimmon slurry digested；
B, zymophyte is inoculated with：
1.41 acetic acid bacterias are made into the Shanghai of the saccharomyces cerevisiae of 0.8 part of weight, 1 part of weight and 0.5 part heavy of lactic acid bacteria mixes, are mixed
Close zymophyte；On the persimmon slurry that mixed fermentation bacterium is inoculated into temperature controlled fermentation tank again, stir and evenly mix；
C, alternating temperature controlled fermentation：
The temperature of temperature controlled fermentation tank is adjusted to 35 DEG C, 12 hours progress higher temperatures are stirred with the mixing speed of 36 turns/hour
Fermentation；
Then the temperature of temperature controlled fermentation tank is adjusted to 15 DEG C, stirred with the mixing speeds of 36 turns/hour carry out within 12 hours compared with
Cold fermentation；
Higher temperatures are fermented and compared with cold fermentation alternately, whole fermentation time 4 weeks, obtain ripe vinegar fermented grain.
D, vinegar is drenched：The C ripe vinegar fermented grains for walking to obtain are taken out, is put into leaching cylinder and soaks 1 day, carry out leaching vinegar for the first time,
Obtained soak is first time vinegar liquid；The acid-sludge that leaching vinegar obtains for the first time adds water to soak again 2 days, carries out second of leaching vinegar, obtains
It is second of vinegar liquid to soak；
E, ageing is hyperchromic：D is walked into obtained first time vinegar liquid and second of vinegar liquid is put into porcelain altar ageing 3 months, makes vinegar liquid
It is ripe hyperchromic；
F, sterilization filling:By E walk it is hyperchromic after vinegar liquid, sterilized, be filling, being produced.
Embodiment two
A kind of preparation method of fruit vinegar, its specific practice are：
A, digest：
100 parts heavy of ripe peach is cleaned, is put into temperature controlled fermentation tank；Add 0.15 part of weight pectase, 0.5 part heavy
Carbohydrase, at a temperature of 40 DEG C, stirred 8 hours with the mixing speed of 36 turns/hour, the peach slurry digested；
B, zymophyte is inoculated with：
1.41 acetic acid bacterias are made into the Shanghai of the saccharomyces cerevisiae of 0.4 part of weight, 1 part of weight and 0.5 part heavy of lactic acid bacteria mixes, are mixed
Close zymophyte；On the persimmon slurry that mixed fermentation bacterium is inoculated into temperature controlled fermentation tank again, stir and evenly mix；
C, alternating temperature controlled fermentation：
The temperature of temperature controlled fermentation tank is adjusted to 40 DEG C, 10 hours progress higher temperatures are stirred with the mixing speed of 36 turns/hour
Fermentation；
Then the temperature of temperature controlled fermentation tank is adjusted to 20 DEG C, stirred with the mixing speeds of 36 turns/hour carry out within 10 hours compared with
Cold fermentation；
Higher temperatures are fermented and compared with cold fermentation alternately, whole fermentation time 4 weeks, obtain ripe vinegar fermented grain.
D, vinegar is drenched：The C ripe vinegar fermented grains for walking to obtain are taken out, is put into leaching cylinder and soaks 1 day, carry out leaching vinegar for the first time,
Obtained soak is first time vinegar liquid；The acid-sludge that leaching vinegar obtains for the first time adds water to soak again 1 day, carries out second of leaching vinegar, obtains
It is second of vinegar liquid to soak；
E, ageing is hyperchromic：D is walked into obtained first time vinegar liquid and second of vinegar liquid is put into porcelain altar ageing 4 months, makes vinegar liquid
It is ripe hyperchromic；
F, sterilization filling:By E walk it is hyperchromic after vinegar liquid, sterilized, be filling, being produced.
Embodiment three
A kind of preparation method of fruit vinegar, its specific practice are：
A, digest：
100 parts heavy of ripe plum is cleaned, is put into temperature controlled fermentation tank；Add pectase, the 0.6 part of weight of 0.12 part of weight
Carbohydrase, at a temperature of 38 DEG C, stirred 11 hours with the mixing speed of 36 turns/hour, the plum slurry digested；
B, zymophyte is inoculated with：
1.41 acetic acid bacterias are made into the Shanghai of the saccharomyces cerevisiae of 0.6 part of weight, 1 part of weight and 0.5 part heavy of lactic acid bacteria mixes, are mixed
Close zymophyte；On the persimmon slurry that mixed fermentation bacterium is inoculated into temperature controlled fermentation tank again, stir and evenly mix；
C, alternating temperature controlled fermentation：
The temperature of temperature controlled fermentation tank is adjusted to 38 DEG C, 11 hours progress higher temperatures are stirred with the mixing speed of 36 turns/hour
Fermentation；
Then the temperature of temperature controlled fermentation tank is adjusted to 18 DEG C, stirred with the mixing speeds of 36 turns/hour carry out within 11 hours compared with
Cold fermentation；
Higher temperatures are fermented and compared with cold fermentation alternately, whole fermentation time 3.5 weeks, obtain ripe vinegar fermented grain.
D, vinegar is drenched：The C ripe vinegar fermented grains for walking to obtain are taken out, is put into leaching cylinder and soaks 1 day, carry out leaching vinegar for the first time,
Obtained soak is first time vinegar liquid；The acid-sludge that leaching vinegar obtains for the first time adds water to soak again 1.5 days, carries out second of leaching vinegar,
It is second of vinegar liquid to obtain soak；
E, ageing is hyperchromic：D is walked into obtained first time vinegar liquid and second of vinegar liquid is put into porcelain altar ageing 6 months, makes vinegar liquid
It is ripe hyperchromic；
F, sterilization filling:By E walk it is hyperchromic after vinegar liquid, sterilized, be filling, being produced
For the present invention when implementing, fruit is not limited to the material of above example, and can be any generation that can ferment
The fruit variety of vinegar, such as apple, orange, Kiwi berry.
Claims (1)
1. a kind of preparation method of fruit vinegar, its specific practice are：
A, digest：
100 parts of heavy mature fruits are cleaned, are put into temperature controlled fermentation tank；The pectase of 0.1~0.15 part of weight of addition, 0.5~1
The carbohydrase of part weight, at a temperature of 35-40 DEG C, 8-12 hours, the pulp digested are stirred with the mixing speed of 36 turns/hour；
B, zymophyte is inoculated with：
1.41 acetic acid bacterias are made into the Shanghai of the saccharomyces cerevisiae of 0.4~0.8 part of weight, 1 part of weight and 0.5 part heavy of lactic acid bacteria mixes, are obtained
Mixed fermentation bacterium；Mixed fermentation bacterium is inoculated on the pulp in temperature controlled fermentation tank again, stirred and evenly mixed；
C, alternating temperature controlled fermentation：
The temperature of temperature controlled fermentation tank is adjusted to 35~40 DEG C, carried out with the mixing speeds of 36 turns/hour stirring 10-12 hours it is higher
Temperature fermentation；
Then the temperature of temperature controlled fermentation tank is adjusted to 15~20 DEG C, carried out with the mixing speed stirring 10-12 hours of 36 turns/hour
Compared with cold fermentation；
Higher temperatures are fermented and compared with cold fermentation alternately, whole fermentation time 3~4 weeks, obtain ripe vinegar fermented grain.
D, vinegar is drenched：The C ripe vinegar fermented grains for walking to obtain are taken out, is put into leaching cylinder and soaks 1 day, carries out leaching vinegar for the first time, obtains
Soak be first time vinegar liquid；The acid-sludge that leaching vinegar obtains for the first time adds water to soak again 1~2 day, carries out second of leaching vinegar, obtains
Soak is second of vinegar liquid；
E, ageing is hyperchromic：D is walked into obtained first time vinegar liquid and second of vinegar liquid is put into porcelain altar ageing more than 3 months, makes vinegar liquid
It is ripe hyperchromic；
F, sterilization filling:By E walk it is hyperchromic after vinegar liquid, sterilized, be filling, being produced.
Priority Applications (1)
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| CN201711252581.8A CN107746792A (en) | 2017-12-01 | 2017-12-01 | A kind of preparation method of fruit vinegar |
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| CN201711252581.8A CN107746792A (en) | 2017-12-01 | 2017-12-01 | A kind of preparation method of fruit vinegar |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108641883A (en) * | 2018-04-10 | 2018-10-12 | 湖北食为天药业股份有限公司 | A kind of persimmon vinegar and preparation method thereof |
| CN110004022A (en) * | 2019-05-13 | 2019-07-12 | 云南农业大学 | Thick stalk european bird cherry fruit vinegar preparation method based on mixed fermentation |
| CN111423966A (en) * | 2020-05-08 | 2020-07-17 | 四川省农业科学院农产品加工研究所 | Method for preparing fruit vinegar through multi-strain synergistic fermentation |
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| JP2006197826A (en) * | 2005-01-19 | 2006-08-03 | Yamaguchi Prefecture | Method for producing purple sweet potato(ipomoea batatas) vinegar |
| CN102816679A (en) * | 2012-08-31 | 2012-12-12 | 山西三盛合酿造有限公司 | Method for processing millet vinegar |
| CN102899235A (en) * | 2011-07-24 | 2013-01-30 | 李爱田 | Preparation method for producing fruit vinegar by using dropping fruits |
| CN103184136A (en) * | 2013-05-01 | 2013-07-03 | 武永福 | Peach vinegar production |
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| CN102816679A (en) * | 2012-08-31 | 2012-12-12 | 山西三盛合酿造有限公司 | Method for processing millet vinegar |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108641883A (en) * | 2018-04-10 | 2018-10-12 | 湖北食为天药业股份有限公司 | A kind of persimmon vinegar and preparation method thereof |
| CN108641883B (en) * | 2018-04-10 | 2023-01-03 | 湖北食为天药业股份有限公司 | Persimmon vinegar and preparation method thereof |
| CN110004022A (en) * | 2019-05-13 | 2019-07-12 | 云南农业大学 | Thick stalk european bird cherry fruit vinegar preparation method based on mixed fermentation |
| CN111423966A (en) * | 2020-05-08 | 2020-07-17 | 四川省农业科学院农产品加工研究所 | Method for preparing fruit vinegar through multi-strain synergistic fermentation |
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