CN107805588A - A kind of method for manufacturing apple vinegar - Google Patents
A kind of method for manufacturing apple vinegar Download PDFInfo
- Publication number
- CN107805588A CN107805588A CN201711309746.0A CN201711309746A CN107805588A CN 107805588 A CN107805588 A CN 107805588A CN 201711309746 A CN201711309746 A CN 201711309746A CN 107805588 A CN107805588 A CN 107805588A
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- CN
- China
- Prior art keywords
- pomace
- vinegar
- apple
- apple vinegar
- applejack
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- 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.)
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Classifications
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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
- C12J1/02—Vinegar; Preparation or purification thereof from wine
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- 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)
Abstract
The invention discloses a kind of method for manufacturing apple vinegar, the present invention is on the basis of traditional apple vinegar preparation technology, with reference to the advantages of solid state fermentation and liquid state fermentation, the apple vinegar color and luster being prepared by the method for the present invention is faint yellow or white yellow, clear, there is the peculiar fragrance of apple, and tart flavour is soft, free from extraneous odour, no floccule produce.So as to improve the fragrant degree of product, while shorten brewing period 10 15 hours.
Description
Technical field
The present invention relates to vinegar manufacture field, specifically a kind of method for manufacturing apple vinegar.
Background content
China is the big country of world's apple production first, and the production of AJC turns into the major Main Apple Varieties producing region in China
One of Main Means of foreign exchange earning, the thing followed are becoming increasingly conspicuous for pomace recycling problem.Pomace nutrition
Material abundance, is easily contaminated putrid and deteriorated by microorganism, not only pollutes environment, also results in the serious wasting of resources.
Pomace is leftover bits and pieces of the fresh apple after squeezing the juice.Its composition includes pericarp, fruit stone, carpopodium and portion of residual
Pulp.In pomace containing soluble saccharide, organic acid, cellulose, lipid, Polyphenols and Flavonoid substances and vitamin,
The nutritional ingredients such as mineral matter, processing and utilization again can be carried out as resource.Recent domestic to pomace nutrition into
The analysis report divided, embodies moisture height, NFE, the relatively more, low percentages of protein of content of cellulose etc.
Feature.
Apple in Foreign Countries processing enterprise has carried out the comprehensive process and utilization of pomace earlier, by science, rationally
Method and approach, for realize the maximization made full use of with economic benefit of apple resource and effort.With developed countries
Compare, the comprehensive utilization ratio of China's apple processing industry is in reduced levels, is especially asked in the re-using of pomace resource
What is showed in topic is especially prominent, constrains the development of China's Apple Industry to a certain extent.
The pomace of apple processing enterprise of China output is typically processed to greenfeed or dry feed carries out livestock nursing but reality
Proof is trampled, the effect fed with pomace is unsatisfactory.In recent years, China gives in terms of the comprehensive utilization of pomace resource
Enough attention has been given, extensive work has been carried out in the utilization field of pomace, has mainly passed through various physical methods and life
Object space method is processed utilization to pomace, changes into useful by-product, so as to be to realize that pomace recycling is established
Solid foundation.
The content of the invention
It is an object of the invention to provide a kind of method for manufacturing apple vinegar, this method makes full use of apple processed
Waste residue caused by journey, turns waste into wealth, to reduce production cost.
In order to realize the purpose of the present invention, the technical scheme that the present invention takes is as follows：
A kind of method for manufacturing apple vinegar, comprises the following steps：
1st, pomace is diluted with water, addition corn powder saccharification liquid sugariness is adjusted to 16-18Brix, adds pomace quality
10% saccharomycete seed liquor, 1.0-1.5% alcohol, stirs, and is fermented at 35-37 DEG C, and alcohol percentage composition is weight
Stop fermentation during percentage 6%-10%, filter pomace, produce applejack；
2nd, 0.015% acetic acid bacteria seed liquor of pomace quality is accessed in applejack, stirs, maintains the temperature at
33-35 DEG C, hot fermentation is carried out, when acetic acid content 5-7g/100ml, alcohol content ＜ 0.1%, 1% salt is added and terminates
Fermentation, obtains apple vinegar finished product；
3rd, apple vinegar is subjected to leaching vinegar, sterilizing, filtering, regulation filtrate acidity is 3.5%~5%, is heated to 80 DEG C -100
DEG C, it is hot filling into sterilizing bottle, that is, obtains finished product fruit vinegar.
Beneficial effect of the present invention：The present invention absorbs the spy that solid fermentation products quality is high, the liquid state fermentation cycle is short simultaneously
Point, on the basis of traditional liquid state fermentation prepares apple vinegar, so as to improve the fragrant degree of product, it is small to shorten brewing period 10-15
When, and obtained apple vinegar color and luster is faint yellow or white yellow, clear, has the peculiar fragrance of apple, tart flavour is soft, is no different
Taste, no floccule produce.
Embodiment
Embodiment 1
Pomace is diluted with water, addition corn powder saccharification liquid sugariness adjusts 10% ferment that pomace quality is added to 16Brix
Female bacterium seed liquor, 1.0-1.5% alcohol, stirs, is fermented at 35-37 DEG C, and alcohol percentage composition is weight percentage
During 6%-10% stop fermentation, filter pomace, after will in applejack access pomace quality 0.015% acetic acid bacteria seed liquor,
Stir, maintain the temperature at 33-35 DEG C, carry out hot fermentation, acetic acid content 5-7g/100ml, alcohol content ＜ 0.1%
When, the salt for adding 1% terminates fermentation, and apple vinegar is carried out into leaching vinegar, sterilizing, filtering, and regulation filtrate acidity is 3.5%~5%,
80 DEG C -100 DEG C are heated to, is hot filling into sterilizing bottle, that is, obtains finished product fruit vinegar.
The apple vinegar indices of the present embodiment production meet through examining《Making vinegar》GB18187-2000 requirement.And
Apple vinegar color and luster of the present invention is faint yellow or white yellow, clear, has the peculiar fragrance of apple, tart flavour is soft, free from extraneous odour.Using
It is 3.5g/100ml that acid-base titration, which measures apple total acid,.
Embodiment 2
Pomace is diluted with water, addition corn powder saccharification liquid sugariness adjusts 10% ferment that pomace quality is added to 18Brix
Female bacterium seed liquor, 1.0-1.5% alcohol, stirs, is fermented at 35-37 DEG C, and alcohol percentage composition is weight percentage
During 6%-10% stop fermentation, filter pomace, after will in applejack access pomace quality 0.015% acetic acid bacteria seed liquor,
Stir, maintain the temperature at 33-35 DEG C, carry out hot fermentation, acetic acid content 5-7g/100ml, alcohol content ＜ 0.1%
When, the salt for adding 1% terminates fermentation, and apple vinegar is carried out into leaching vinegar, sterilizing, filtering, and regulation filtrate acidity is 3.5%~5%,
80 DEG C -100 DEG C are heated to, is hot filling into sterilizing bottle, that is, obtains finished product fruit vinegar.
The apple vinegar indices of the present embodiment production meet through examining《Making vinegar》GB18187-2000 requirement.And
Apple vinegar color and luster of the present invention is faint yellow or white yellow, clear, has the peculiar fragrance of apple, tart flavour is soft, free from extraneous odour.Using
It is 4.0g/100ml that acid-base titration, which measures apple total acid,.
Claims (1)
- A kind of 1. method for manufacturing apple vinegar, it is characterised in that：Comprise the following steps：1), pomace is diluted with water, addition corn powder saccharification liquid sugariness is adjusted to 16-18Br i x, adds pomace quality 10% saccharomycete seed liquor, 1.0-1.5% alcohol, stirs, and filters pomace, produces applejack；2) 0.015% acetic acid bacteria seed liquor of pomace quality, is accessed in applejack, stirs, maintains the temperature at 33-35 DEG C, hot fermentation is carried out, obtains apple vinegar finished product；3) apple vinegar, is subjected to leaching vinegar, sterilizing, filtering, regulation filtrate acidity is 3.5%~5%, is heated to 80 DEG C -100 DEG C, It is hot filling into sterilizing bottle, that is, obtains finished product fruit vinegar.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711309746.0A CN107805588A (en) | 2017-12-11 | 2017-12-11 | A kind of method for manufacturing apple vinegar |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711309746.0A CN107805588A (en) | 2017-12-11 | 2017-12-11 | A kind of method for manufacturing apple vinegar |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107805588A true CN107805588A (en) | 2018-03-16 |
Family
ID=61589858
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711309746.0A Withdrawn CN107805588A (en) | 2017-12-11 | 2017-12-11 | A kind of method for manufacturing apple vinegar |
Country Status (1)
| Country | Link |
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| CN (1) | CN107805588A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108676665A (en) * | 2018-07-11 | 2018-10-19 | 山西师范大学 | A kind of saccharification of corn and apple pulp mix-fermented wine and preparation method thereof |
-
2017
- 2017-12-11 CN CN201711309746.0A patent/CN107805588A/en not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108676665A (en) * | 2018-07-11 | 2018-10-19 | 山西师范大学 | A kind of saccharification of corn and apple pulp mix-fermented wine and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20180316 |