CN107760545A - A kind of preparation method of apple vinegar beverage - Google Patents

A kind of preparation method of apple vinegar beverage Download PDF

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Publication number
CN107760545A
CN107760545A CN201711180065.9A CN201711180065A CN107760545A CN 107760545 A CN107760545 A CN 107760545A CN 201711180065 A CN201711180065 A CN 201711180065A CN 107760545 A CN107760545 A CN 107760545A
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parts
apple
vinegar
fermentation
fruit wine
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徐绍宣
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Guilin National Agricultural And Ecological Agriculture Co Ltd
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Guilin National Agricultural And Ecological Agriculture Co Ltd
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Abstract

The invention discloses a kind of preparation method of apple vinegar beverage, belong to food processing technology field, it comprises the following steps:Feedstock treating, alcoholic fermentation, acetic fermentation, clarifying treatment and seasoning processing;Wherein, during Feedstock treating, complex enzyme made from the following raw material has been used:0.1 0.3 parts of 23 parts of cellulase, 58 parts of pectase, 12 parts of proteolytic enzyme, 35 parts of amylase, 0.4 0.6 parts of carbohydrase and tannase;During clarifying treatment, compound clarifier made from the following raw material has been used:0.2 0.4 parts of 26 parts of gelatin, 6 10 parts of egg-white powder, 20 40 parts of Ludox, 15 20 parts of bentonite, 10 20 parts of chitosan, 0.2 0.4 parts of calcium acetate, 0.1 0.3 parts of ferric citrate and zinc acetate;The present invention solves the problems, such as that the apple vinegar beverage mouthfeel of conventional method preparation is bad and clarity is relatively low.

Description

A kind of preparation method of apple vinegar beverage
Technical field
The invention belongs to food processing technology field, and in particular to a kind of preparation method of apple vinegar beverage.
Background technology
With expanding economy, the living standard of the people is improved constantly, and health-care vinegar is more and more valued by people, health care The taste of vinegar is also increasingly abundanter.Most fruit sour and sweet palatabilities, give off a strong fragrance, and the tartaric acid contained in fruit is that fixedness has Machine acid, excellent in flavor.Apple is one of main fruit product in China, and removing mainly processes concentrated apple outside eating raw Juice and apple vinegar beverage.Apple vinegar beverage refers to the fermented former vinegar of apple formed of cider, then converts and added with cider etc. Add the drink that agent forms.The apple vinegar beverage not only food-therapy health-care efficacy containing vinegar, nutriment and flavor also rich in apple Mouthfeel.
The apple vinegar mouthfeel prepared by traditional apple vinegar beverage preparation method is bad and clarity is relatively low, certain The pleasure of the senses of drinking person is have impact in degree;Therefore, it is necessary to the preparation method solution for providing a kind of apple vinegar beverage is above-mentioned Problem.
The content of the invention
The goal of the invention of the present invention is to provide a kind of preparation method of apple vinegar beverage, to solve conventional method preparation Apple vinegar beverage mouthfeel is bad and the problem of clarity is relatively low.
To reach above-mentioned purpose, the technical solution adopted in the present invention is:
A kind of preparation method of apple vinegar beverage, comprises the following steps:
(1) Feedstock treating:First, apple cleaned, crushed, being squeezed the juice and filtration treatment, obtaining cider;So Afterwards, complex enzyme is added into the cider, the complex enzyme is made by the raw material of following parts by weight:Cellulase 2-3 parts, fruit Glue enzyme 5-8 parts, proteolytic enzyme 1-2 parts, amylase 3-5 parts, carbohydrase 0.4-0.6 parts and tannase 0.1-0.3 parts;Most Afterwards, after enzyme digestion reaction carries out 10-12 hours, enzymolysis fruit juice is obtained;
(2) alcoholic fermentation:First, the pol and PH of the enzymolysis fruit juice obtained to step (1) are adjusted, and are obtained Adjust fruit juice;Then, the compound barm Jing Guo activation process is seeded in the adjustment fruit juice, fermented;The mixing The mass percent of yeast and the adjustment fruit juice is 6-8%;The compound barm is made by the raw material of following parts by weight:Wine brewing There are spore torula 2-4 parts and Hansenula anomala 5-9 parts in yeast 2-4 parts, saccharomyces bayanus 1-2 parts, Dell;Finally, wait to ferment into After row 50-60 hours, fermentation fruit wine is obtained;
(3) acetic fermentation:First, the alcoholic strength and total acidity of the fermentation fruit wine obtained to step (2) are adjusted, Obtain adjustment fermentation fruit wine;Then, activated treated acetic acid bacteria is seeded in the adjustment fermentation fruit wine;Then, will The adjustment fermentation fruit wine, which is placed in the shaking table that rotating speed is 160-180 rpms, carries out shaken cultivation, cultivation temperature 30- 35℃;Finally, treat that the acidity of the fermentation fruit wine no longer rises or falls, you can obtain former vinegar of apple;
(4) clarifying treatment:Compound clarifier is added in the former vinegar of apple obtained into step (3) to carry out at clarification Reason;The compound clarifier is made by the raw material of following parts by weight:Gelatin 2-6 parts, egg-white powder 6-10 parts, Ludox 20-40 parts, Bentonite 15-20 parts, chitosan 10-20 parts, calcium acetate 0.2-0.4 parts, ferric citrate 0.1-0.3 parts and zinc acetate 0.2- 0.4 part;The compound clarifier and the mass percent of the former vinegar of apple are 0.3-0.4%;
(5) seasoning is handled:First, the former vinegar of apple that will be treated through step (4) carries out refined filtration processing, obtains apple vinegar; Then, processing is diluted to the apple vinegar, it is 6-10% to make its mass concentration;Finally, to the apple by diluting processing Flavouring additive is added in vinegar, you can obtain apple vinegar beverage;The relatively described apple vinegar beverage of each raw material in the flavouring additive The mass concentration of material is respectively:Cider 10-12%, white granulated sugar 8-10%, dietary fiber 4-6%, xanthans 0.4-0.6%, Isomaltoketose 0.12-0.18%, citric acid 0.09-0.15% and malic acid 0.06-0.08%.
Preferably, in step (1), the mass percent of the complex enzyme and the cider is 0.02-0.05%.
Preferably, in step (2), the pol of the adjustment fruit juice is 16-20%, PH 4.2-4.4.
Preferably, in step (3), the mass percent of the acetic acid bacteria and the adjustment fermentation fruit wine is 4-8%.
Preferably, in step (3), the activation process of the acetic acid bacteria comprises the following steps:First, acetic acid bacteria is seeded in In slant medium;Then, slant medium is positioned in constant incubator, and 48h is cultivated under the conditions of 30 DEG C;Then, Acetic acid bacteria by culture is seeded in seed culture medium;Finally, it is 200 rpms seed culture medium to be placed in into rotating speed In shaking table, and cultivated 60 hours under the conditions of 30 DEG C, you can obtain the acetic acid bacteria activated.
Preferably, in step (3), the pH of the slant medium is 5.0-6.0, and it contains the original of following mass concentration Material:Yeast extract 1.0-1.6%, glucose 0.8-1.2%, agar 2.2-2.5%, peptone 1.2-1.6%, magnesium sulfate 0.2- 0.3% and dipotassium hydrogen phosphate 0.04-0.06%.
Preferably, in step (3), the alcoholic strength of the adjustment fermentation fruit wine is 5-8%vol, total acidity 10-15g/L.
Preferably, in step (5), the refined filtration processing comprises the following steps:First, using screen pack to through step (4) Treated former vinegar of apple carries out coarse filtration, removes larger solid impurity;Then, the former vinegar of apple through coarse filtration is poured into pipe In formula coating materials liquid bucket, and refined filtration is carried out under conditions of 20-25 DEG C of feeding temperature and operating pressure 0.1MPa, it is former to remove apple Thalline in vinegar, you can obtain the apple vinegar of clarification.
Due to using above-mentioned technical proposal, the invention has the advantages that:
1. the present invention is decomposed using complex enzyme to cider, the recovery rate of nutriment in apple is substantially increased; The mouthfeel of apple vinegar beverage is so not only increased, also shortens the time of nutriment extraction.Contain cellulose in complex enzyme Enzyme, pectase, proteolytic enzyme, amylase, carbohydrase part and tannase;Wherein, pectase can soften apple group rapidly Pectin substance in knitting, and cell is separated out of pulp organization, so as to promote apple juice;Cellulase can cause The cell membrane hydrolysis of apple, further improve the crushing juice rate of apple;Amylase and carbohydrase can accelerate point of starch in apple Solution;Proteolytic enzyme can accelerate the decomposition of apple internal protein;Tannase can not only improve carrying for nutriment in apple Rate is taken, the color and luster of cider can also be improved, and remove astringent taste.Pectase, cellulase and amylase are decomposing apple Played a leading role during juice, therefore proportion is relatively large;Three, which cooperates, destroys the network structure of cell, so that will The crushing juice rate of apple improves 30-40%.In addition, proteolytic enzyme and amylase can decompose the impurity in cider, avoid Impurity participates in alcoholic fermentation and therefore generation undesirable constituents brings peculiar smell, influences the mouthfeel and smell of apple vinegar beverage.
2. complex enzyme used in the present invention can not only improve the recovery rate of nutriment in apple, apple can also be improved The clarity of fruit juice, so as to improve the clarity of apple vinegar beverage;Pectase, proteolytic enzyme and amylase can phase interworkings Conjunction is clarified cider, and pectase is used for depolymerized pectin material, as much as possible obtains soluble pectin material in cider To decomposition, the clarity of cider is improved;Containing starch in cider, starch is a kind of typical strong hydrability light-water colloid, So that there is muddiness in cider;Amylase can hydrolyze the starch in cider, further clarified apple juices;Also contain in cider There are a small amount of protein and a number of aldehydes matter, protein is easy to react with aldehydes matter, generates muddy thing and sinks Starch;Proteolytic enzyme can hydrolyze the protein in cider, further clarified apple juices.Cider is decomposed by complex enzyme In pectin substance, starch and impurity etc., the viscosity of cider can also be reduced, improve filter capacity and the rate of filtration.
3. the present invention carries out alcoholic fermentation using compound barm, the efficiency of alcoholic fermentation is on the one hand improved, on the other hand Improve the mouthfeel and fragrance of fermentation fruit wine;There is spore torula and different containing saccharomyces cerevisiae, saccharomyces bayanus, Dell in compound barm Normal Hansenula yeast;Wherein, saccharomyces cerevisiae, the production alcohol ability of saccharomyces bayanus are all very strong, can effectively improve the effect of alcoholic fermentation Rate;Dell has spore torula slowly to ferment substantial amounts of sugar, improves the mouthfeel of fermentation fruit wine;Hansenula anomala is production ester ferment Mother, the flavor of fermentation fruit wine can be effectively improved.
4. the present invention carries out clarifying treatment using compound clarifier to former vinegar of apple, former vinegar of apple can be effectively improved Clarity and mouthfeel;Contain gelatin, egg-white powder, Ludox, bentonite, chitosan, calcium acetate, ironic citrate in compound clarifier Ammonium and zinc acetate;Wherein, large percentage is accounted for described in bentonite and chitosan, both can effectively improve former vinegar of apple at cooperation Light transmittance, improve the clarity of former vinegar of apple to a certain extent, but the mouthfeel of former vinegar of apple can not be improved;Gelatin and egg The addition of clear powder, protein-tannin complex compound, protein-tannin complex compound can be formed with the tanning matter in former vinegar of apple Gradually increase, suspension coagulation can be adsorbed, so as to reach clarifying effect, and the mouthfeel of former vinegar of apple can be improved;Ludox It can be reacted in former vinegar of apple with gelatin, so as to reach the purpose of flocculation and clarification;Calcium acetate, ferric citrate and Zinc acetate can play activation as activator to the pectase and amylase that contain in former vinegar of apple, further improve apple The clarity of fruit original vinegar.
5. the present invention is in alcoholic fermentation process, using the method for proper fermentation, make acquisition fermentation fruit wine possess it is more Aroma volatile, and fragrant sense, without excitant, advantageously forms the flavor of uniqueness, is easily formed height than milder The product of quality.
Embodiment
Technical scheme is further described in detail with reference to embodiment.
Embodiment 1
A kind of preparation method of apple vinegar beverage, comprises the following steps:
(1) Feedstock treating:First, apple cleaned, crushed, being squeezed the juice and filtration treatment, obtaining cider;So Afterwards, complex enzyme is added into the cider, the complex enzyme is made by the raw material of following parts by weight:2 parts of cellulase, pectin 0.1 part of 5 parts of enzyme, 1 part of proteolytic enzyme, 3 parts of amylase, 0.4 part of carbohydrase and tannase;Finally, treat that enzyme digestion reaction is carried out After 10 hours, enzymolysis fruit juice is obtained.Wherein, the mass percent of the complex enzyme and the cider is 0.02%.
(2) alcoholic fermentation:First, the pol and PH of the enzymolysis fruit juice obtained to step (1) are adjusted, and are obtained Adjust fruit juice;The pol of the adjustment fruit juice is 16%, PH 4.2;Then, the compound barm Jing Guo activation process is seeded to In the adjustment fruit juice, fermented;The mass percent of the compound barm and the adjustment fruit juice is 6%;The mixing Yeast is made by the raw material of following parts by weight:There are 2 parts of spore torula and the abnormal Chinese in 2 parts of saccharomyces cerevisiae, 1 part of saccharomyces bayanus, Dell Inferior 5 parts of yeast;Finally, after fermentation is carried out 50 hours, fermentation fruit wine is obtained.
(3) acetic fermentation:First, the alcoholic strength and total acidity of the fermentation fruit wine obtained to step (2) are adjusted, Obtain adjustment fermentation fruit wine;The alcoholic strength of the adjustment fermentation fruit wine is 5%vol, total acidity 10g/L;Then, will be activated Treated acetic acid bacteria is seeded in the adjustment fermentation fruit wine;Then, the adjustment fermentation fruit wine is placed on rotating speed as 160 Rpm shaking table in carry out shaken cultivation, cultivation temperature is 30 DEG C;Finally, treat that the acidity of the fermentation fruit wine no longer rises Or decline, you can obtain former vinegar of apple.Wherein, the mass percent of the acetic acid bacteria and the adjustment fermentation fruit wine is 4%;Institute The activation process for stating acetic acid bacteria comprises the following steps:First, acetic acid bacteria is seeded in slant medium;Then, inclined-plane is trained Foster base is positioned in constant incubator, and cultivates 48h under the conditions of 30 DEG C;Then, the acetic acid bacteria by culture is seeded to kind In sub- culture medium;Finally, seed culture medium is placed in the shaking table that rotating speed is 200 rpms, and cultivated under the conditions of 30 DEG C 60 hours, you can obtain the acetic acid bacteria activated.The pH of the slant medium is 5.0, and it contains the original of following mass concentration Material:Yeast extract 1.0%, glucose 0.8%, agar 2.2%, peptone 1.2%, magnesium sulfate 0.2% and dipotassium hydrogen phosphate 0.04%.
(4) clarifying treatment:Compound clarifier is added in the former vinegar of apple obtained into step (3) to carry out at clarification Reason.The compound clarifier is made by the raw material of following parts by weight:2 parts of gelatin, 6 parts of egg-white powder, 20 parts of Ludox, bentonite 15 Part, 10 parts of chitosan, 0.2 part of calcium acetate, 0.1 part of ferric citrate and 0.2 part of zinc acetate;The compound clarifier with it is described The mass percent of former vinegar of apple is 0.3%.
(5) seasoning is handled:First, the former vinegar of apple that will be treated through step (4) carries out refined filtration processing, obtains apple vinegar; Then, processing is diluted to the apple vinegar, it is 6% to make its mass concentration;Finally, into the apple vinegar by diluting processing Add flavouring additive, you can obtain apple vinegar beverage;The relatively described apple vinegar beverage of each raw material in the flavouring additive Mass concentration is respectively:Cider 10%, white granulated sugar 8%, dietary fiber 4%, xanthans 0.4%, isomaltoketose 0.12%, Citric acid 0.09% and malic acid 0.06%.Wherein, the refined filtration processing comprises the following steps:First, using screen pack pair The former vinegar of apple treated through step (4) carries out coarse filtration, removes larger solid impurity;Then, by the apple through coarse filtration Original vinegar is poured into tubular membrane feed liquid bucket, and carries out refined filtration under conditions of 20 DEG C of feeding temperature and operating pressure 0.1MPa, is removed The thalline gone in former vinegar of apple, you can obtain the apple vinegar of clarification.
Embodiment 2
A kind of preparation method of apple vinegar beverage, comprises the following steps:
(1) Feedstock treating:First, apple cleaned, crushed, being squeezed the juice and filtration treatment, obtaining cider;So Afterwards, complex enzyme is added into the cider, the complex enzyme is made by the raw material of following parts by weight:3 parts of cellulase, pectin 0.3 part of 8 parts of enzyme, 2 parts of proteolytic enzyme, 5 parts of amylase, 0.6 part of carbohydrase and tannase;Finally, treat that enzyme digestion reaction is carried out After 12 hours, enzymolysis fruit juice is obtained.Wherein, the mass percent of the complex enzyme and the cider is 0.05%.
(2) alcoholic fermentation:First, the pol and PH of the enzymolysis fruit juice obtained to step (1) are adjusted, and are obtained Adjust fruit juice;The pol of the adjustment fruit juice is 20%, PH 4.4;Then, the compound barm Jing Guo activation process is seeded to In the adjustment fruit juice, fermented;The mass percent of the compound barm and the adjustment fruit juice is 8%;The mixing Yeast is made by the raw material of following parts by weight:There are 4 parts of spore torula and the abnormal Chinese in 4 parts of saccharomyces cerevisiae, 2 parts of saccharomyces bayanus, Dell Inferior 9 parts of yeast;Finally, after fermentation is carried out 60 hours, fermentation fruit wine is obtained.
(3) acetic fermentation:First, the alcoholic strength and total acidity of the fermentation fruit wine obtained to step (2) are adjusted, Obtain adjustment fermentation fruit wine;The alcoholic strength of the adjustment fermentation fruit wine is 8%vol, total acidity 15g/L;Then, will be activated Treated acetic acid bacteria is seeded in the adjustment fermentation fruit wine;Then, the adjustment fermentation fruit wine is placed on rotating speed as 180 Rpm shaking table in carry out shaken cultivation, cultivation temperature is 35 DEG C;Finally, treat that the acidity of the fermentation fruit wine no longer rises Or decline, you can obtain former vinegar of apple.Wherein, the mass percent of the acetic acid bacteria and the adjustment fermentation fruit wine is 8%;Institute The activation process for stating acetic acid bacteria comprises the following steps:First, acetic acid bacteria is seeded in slant medium;Then, inclined-plane is trained Foster base is positioned in constant incubator, and cultivates 48h under the conditions of 30 DEG C;Then, the acetic acid bacteria by culture is seeded to kind In sub- culture medium;Finally, seed culture medium is placed in the shaking table that rotating speed is 200 rpms, and cultivated under the conditions of 30 DEG C 60 hours, you can obtain the acetic acid bacteria activated.The pH of the slant medium is 6.0, and it contains the original of following mass concentration Material:Yeast extract 1.6%, glucose 1.2%, agar 2.5%, peptone 1.6%, magnesium sulfate 0.3% and dipotassium hydrogen phosphate 0.06%.
(4) clarifying treatment:Compound clarifier is added in the former vinegar of apple obtained into step (3) to carry out at clarification Reason.The compound clarifier is made by the raw material of following parts by weight:6 parts of gelatin, 10 parts of egg-white powder, 40 parts of Ludox, bentonite 0.4 part of 20 parts, 20 parts of chitosan, 0.4 part of calcium acetate, 0.3 part of ferric citrate and zinc acetate;The compound clarifier and institute The mass percent for stating former vinegar of apple is 0.4%.
(5) seasoning is handled:First, the former vinegar of apple that will be treated through step (4) carries out refined filtration processing, obtains apple vinegar; Then, processing is diluted to the apple vinegar, it is 10% to make its mass concentration;Finally, to the apple vinegar by diluting processing Middle addition flavouring additive, you can obtain apple vinegar beverage;The relatively described apple vinegar beverage of each raw material in the flavouring additive Mass concentration be respectively:Cider 12%, white granulated sugar 10%, dietary fiber 6%, xanthans 0.6%, isomaltoketose 0.18%th, citric acid 0.15% and malic acid 0.08%.Wherein, the refined filtration processing comprises the following steps:First, used Filter screen carries out coarse filtration to the former vinegar of apple treated through step (4), removes larger solid impurity;Then, will be through coarse filtration Former vinegar of apple pour into tubular membrane feed liquid bucket, and under conditions of 25 DEG C of feeding temperature and operating pressure 0.1MPa carry out essence Filter, remove the thalline in former vinegar of apple, you can obtain the apple vinegar of clarification.
Embodiment 3
A kind of preparation method of apple vinegar beverage, comprises the following steps:
(1) Feedstock treating:First, apple cleaned, crushed, being squeezed the juice and filtration treatment, obtaining cider;So Afterwards, complex enzyme is added into the cider, the complex enzyme is made by the raw material of following parts by weight:2.5 parts of cellulase, fruit 0.2 part of 6.5 parts of glue enzyme, 1.5 parts of proteolytic enzyme, 4 parts of amylase, 0.5 part of carbohydrase and tannase;Finally, treat that enzymolysis is anti- After 11 hours should being carried out, enzymolysis fruit juice is obtained.Wherein, the mass percent of the complex enzyme and the cider is 0.04%.
(2) alcoholic fermentation:First, the pol and PH of the enzymolysis fruit juice obtained to step (1) are adjusted, and are obtained Adjust fruit juice;The pol of the adjustment fruit juice is 18%, PH 4.3;Then, the compound barm Jing Guo activation process is seeded to In the adjustment fruit juice, fermented;The mass percent of the compound barm and the adjustment fruit juice is 7%;The mixing Yeast is made by the raw material of following parts by weight:There are 3 parts of spore torula and exception in 3 parts of saccharomyces cerevisiae, 1.5 parts of saccharomyces bayanus, Dell 7 parts of Hansenula yeast;Finally, after fermentation is carried out 55 hours, fermentation fruit wine is obtained.
(3) acetic fermentation:First, the alcoholic strength and total acidity of the fermentation fruit wine obtained to step (2) are adjusted, Obtain adjustment fermentation fruit wine;The alcoholic strength of the adjustment fermentation fruit wine is 6%vol, total acidity 12g/L;Then, will be activated Treated acetic acid bacteria is seeded in the adjustment fermentation fruit wine;Then, the adjustment fermentation fruit wine is placed on rotating speed as 170 Rpm shaking table in carry out shaken cultivation, cultivation temperature is 32 DEG C;Finally, treat that the acidity of the fermentation fruit wine no longer rises Or decline, you can obtain former vinegar of apple.Wherein, the mass percent of the acetic acid bacteria and the adjustment fermentation fruit wine is 6%;Institute The activation process for stating acetic acid bacteria comprises the following steps:First, acetic acid bacteria is seeded in slant medium;Then, inclined-plane is trained Foster base is positioned in constant incubator, and cultivates 48h under the conditions of 30 DEG C;Then, the acetic acid bacteria by culture is seeded to kind In sub- culture medium;Finally, seed culture medium is placed in the shaking table that rotating speed is 200 rpms, and cultivated under the conditions of 30 DEG C 60 hours, you can obtain the acetic acid bacteria activated.The pH of the slant medium is 5.5, and it contains the original of following mass concentration Material:Yeast extract 1.3%, glucose 1.0%, agar 2.4%, peptone 1.4%, magnesium sulfate 0.25% and dipotassium hydrogen phosphate 0.05%.
(4) clarifying treatment:Compound clarifier is added in the former vinegar of apple obtained into step (3) to carry out at clarification Reason.The compound clarifier is made by the raw material of following parts by weight:4 parts of gelatin, 8 parts of egg-white powder, 30 parts of Ludox, bentonite 18 Part, 15 parts of chitosan, 0.3 part of calcium acetate, 0.2 part of ferric citrate and 0.3 part of zinc acetate;The compound clarifier with it is described The mass percent of former vinegar of apple is 0.35%.
(5) seasoning is handled:First, the former vinegar of apple that will be treated through step (4) carries out refined filtration processing, obtains apple vinegar; Then, processing is diluted to the apple vinegar, it is 8% to make its mass concentration;Finally, into the apple vinegar by diluting processing Add flavouring additive, you can obtain apple vinegar beverage;The relatively described apple vinegar beverage of each raw material in the flavouring additive Mass concentration is respectively:Cider 11%, white granulated sugar 9%, dietary fiber 5%, xanthans 0.5%, isomaltoketose 0.15%, Citric acid 0.12% and malic acid 0.07%.Wherein, the refined filtration processing comprises the following steps:First, using screen pack pair The former vinegar of apple treated through step (4) carries out coarse filtration, removes larger solid impurity;Then, by the apple through coarse filtration Original vinegar is poured into tubular membrane feed liquid bucket, and carries out refined filtration under conditions of 22 DEG C of feeding temperature and operating pressure 0.1MPa, is removed The thalline gone in former vinegar of apple, you can obtain the apple vinegar of clarification.
On the other hand, applicant have also been devised the comparative example of the present invention, it is specific as follows:
Comparative example 1
When performing step (1), complex enzyme used in the present invention is changed into conventional use of pectase;Other processing modes It is same as Example 3.
Comparative example 2
When performing step (2), compound barm used in the present invention is changed into conventional use of saccharomyces cerevisiae;Other processing Mode is same as Example 3.
Comparative example 3
When performing step (4), compound clarifier used in the present invention is changed into conventional use of chitosan;Other processing Mode is same as Example 3.
Table 1 is apple vinegar beverage organoleptic quality comprehensive grading standard;According to the standards of grading of table 1, to embodiment 1-3 and The apple vinegar beverage that ratio 1-3 is obtained carries out sensory evaluation scores, and appraisal result is as shown in table 2:
Table 1
Scoring item Standards of grading Score value
Mouthfeel Sour and sweet palatability, do not stimulate, have unique fruit taste 50
Color and luster Clarify that bright, color and luster is homogeneous 20
Fragrance With apple aroma, free from extraneous odour 10
Structural state Without obvious suspension, do not precipitate 20
Table 2
As can be seen from Table 2, the scoring of each project in embodiment 3 is far above comparative example 1-3;By the He of embodiment 3 The score data of comparative example 1 can be seen that complex enzyme used in the present invention can effectively improve apple vinegar beverage mouthfeel, Color and luster, fragrance and structural state;The mixing used in the present invention it can be seen from the score data of embodiment 3 and comparative example 2 Yeast can effectively improve the mouthfeel and fragrance of apple vinegar beverage;It can be seen by the score data of embodiment 3 and comparative example 3 Go out, compound clarifier used in the present invention can effectively improve mouthfeel, color and luster and the structural state of apple vinegar beverage.This The obtained apple vinegar beverage of invention is respectively provided with the quality of superelevation in terms of mouthfeel, color and luster, fragrance and structural state, relative to pass Apple vinegar beverage prepared by system method, its color and luster is more preferable, mouthfeel is more preferable and health-care effect is more preferable;In addition, present invention operation letter It is single, there is good dissemination.
Described above is the detailed description for the present invention preferably possible embodiments, but embodiment is not limited to this hair Bright patent claim, the equal change completed or modification change under the technical spirit suggested by all present invention, all should belong to Cover the scope of the claims in the present invention.

Claims (8)

1. a kind of preparation method of apple vinegar beverage, it is characterised in that comprise the following steps:
(1) Feedstock treating:First, apple cleaned, crushed, being squeezed the juice and filtration treatment, obtaining cider;Then, to Complex enzyme is added in the cider, the complex enzyme is made by the raw material of following parts by weight:Cellulase 2-3 parts, pectase 5-8 parts, proteolytic enzyme 1-2 parts, amylase 3-5 parts, carbohydrase 0.4-0.6 parts and tannase 0.1-0.3 parts;Finally, treat After enzyme digestion reaction carries out 10-12 hours, enzymolysis fruit juice is obtained;
(2) alcoholic fermentation:First, the pol and PH of the enzymolysis fruit juice obtained to step (1) are adjusted, and are adjusted Fruit juice;Then, the compound barm Jing Guo activation process is seeded in the adjustment fruit juice, fermented;The compound barm Mass percent with the adjustment fruit juice is 6-8%;The compound barm is made by the raw material of following parts by weight:Saccharomyces cerevisiae There are spore torula 2-4 parts and Hansenula anomala 5-9 parts in 2-4 parts, saccharomyces bayanus 1-2 parts, Dell;Finally, treat that fermentation carries out 50- After 60 hours, fermentation fruit wine is obtained;
(3) acetic fermentation:First, the alcoholic strength and total acidity of the fermentation fruit wine obtained to step (2) are adjusted, and are obtained Adjust fermentation fruit wine;Then, activated treated acetic acid bacteria is seeded in the adjustment fermentation fruit wine;Then, by described in Adjustment fermentation fruit wine is placed in the shaking table that rotating speed is 160-180 rpms and carries out shaken cultivation, cultivation temperature 30-35 ℃;Finally, treat that the acidity of the fermentation fruit wine no longer rises or falls, you can obtain former vinegar of apple;
(4) clarifying treatment:Compound clarifier is added in the former vinegar of apple obtained into step (3) and carries out clarifying treatment;Institute Compound clarifier is stated to be made by the raw material of following parts by weight:Gelatin 2-6 parts, egg-white powder 6-10 parts, Ludox 20-40 parts, swelling Native 15-20 parts, chitosan 10-20 parts, calcium acetate 0.2-0.4 parts, ferric citrate 0.1-0.3 parts and zinc acetate 0.2-0.4 Part;The compound clarifier and the mass percent of the former vinegar of apple are 0.3-0.4%;
(5) seasoning is handled:First, the former vinegar of apple that will be treated through step (4) carries out refined filtration processing, obtains apple vinegar;Then, Processing is diluted to the apple vinegar, it is 6-10% to make its mass concentration;Finally, add into the apple vinegar by diluting processing Add flavouring additive, you can obtain apple vinegar beverage;The matter of the relatively described apple vinegar beverage of each raw material in the flavouring additive Measuring concentration is respectively:Cider 10-12%, white granulated sugar 8-10%, dietary fiber 4-6%, xanthans 0.4-0.6%, different malt Ketose 0.12-0.18%, citric acid 0.09-0.15% and malic acid 0.06-0.08%.
2. the preparation method of a kind of apple vinegar beverage according to claim 1, it is characterised in that described multiple in step (1) The mass percent of synthase and the cider is 0.02-0.05%.
A kind of 3. preparation method of apple vinegar beverage according to claim 1, it is characterised in that in step (2), the tune The pol of whole fruit juice is 16-20%, PH 4.2-4.4.
A kind of 4. preparation method of apple vinegar beverage according to claim 1, it is characterised in that in step (3), the vinegar Sour bacterium and the mass percent of the adjustment fermentation fruit wine are 4-8%.
A kind of 5. preparation method of apple vinegar beverage according to claim 1, it is characterised in that in step (3), the vinegar The activation process of sour bacterium comprises the following steps:First, acetic acid bacteria is seeded in slant medium;Then, by slant medium It is positioned in constant incubator, and 48h is cultivated under the conditions of 30 DEG C;Then, the acetic acid bacteria by culture is seeded to seed training Support in base;Finally, seed culture medium is placed in the shaking table that rotating speed is 200 rpms, and culture 60 is small under the conditions of 30 DEG C When, you can obtain the acetic acid bacteria activated.
6. the preparation method of a kind of apple vinegar beverage according to claim 5, it is characterised in that described oblique in step (3) The pH of face culture medium is 5.0-6.0, and it contains the raw material of following mass concentration:Yeast extract 1.0-1.6%, glucose 0.8- 1.2%th, agar 2.2-2.5%, peptone 1.2-1.6%, magnesium sulfate 0.2-0.3% and dipotassium hydrogen phosphate 0.04-0.06%.
A kind of 7. preparation method of apple vinegar beverage according to claim 1, it is characterised in that in step (3), the tune The alcoholic strength of whole fermentation fruit wine is 5-8%vol, total acidity 10-15g/L.
A kind of 8. preparation method of apple vinegar beverage according to claim 1, it is characterised in that in step (5), the essence Filter processing comprises the following steps:First, coarse filtration is carried out to the former vinegar of apple treated through step (4) using screen pack, removed Larger solid impurity;Then, the former vinegar of apple through coarse filtration is poured into tubular membrane feed liquid bucket, and in feeding temperature 20-25 DEG C and operating pressure 0.1MPa under conditions of carry out refined filtration, remove the thalline in former vinegar of apple, you can obtain the apple of clarification Vinegar.
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CN109055176A (en) * 2018-10-22 2018-12-21 陈时光 A kind of semi-fermented production method of fruit vinegar

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