CN108315204A - A kind of brewing method of Pomegranate vinegar - Google Patents
A kind of brewing method of Pomegranate vinegar Download PDFInfo
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- CN108315204A CN108315204A CN201810433021.0A CN201810433021A CN108315204A CN 108315204 A CN108315204 A CN 108315204A CN 201810433021 A CN201810433021 A CN 201810433021A CN 108315204 A CN108315204 A CN 108315204A
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- pomegranate
- vinegar
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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 brewing method of Pomegranate vinegar, includes the following steps：Pomegranate fruit is taken, Carthaginian apple raw juice is squeezed into, 1% pectase is added, enzymolysis is for 24 hours；The Carthaginian apple raw juice of enzymolysis is placed in fermentation tank, addition active dry yeast, fermentation 10~for 24 hours, it is left to ferment again after cooling 5~7 days, impurity screening, then sealed fermenting 12~15 days, bentonite is added, 15 days are stood after stirring, impurity screening, closed standing obtains Pomegranate vinegar former wine in 6 months at 5~0 DEG C, LB active acetate bacterium are added in Pomegranate vinegar former wine, temperature is controlled at 30~32 DEG C, and pave corncob in fermentation tank, and recycling extraction pot liquid with spray equipment is sprayed on corncob.It is then allowed to stand and obtains within 3 months pomegranate original vinegar；By pomegranate original vinegar high temperature sterilization, solid insoluble therein is then filtered.This method yield is high, the Pomegranate vinegar color, smell and taste of brewing are all good, and can extend the storage life of Pomegranate vinegar, avoids wasting.
Description
Technical field
The present invention relates to a kind of brewing methods of Pomegranate vinegar.
Background technology
Pomegranate, acid sweet in flavor, property is refrigerant, there is the effect of helping digestion of promoting the production of body fluid, invigorating spleen and reinforcing stomach, decompression antidiarrheal, anti-inflammatory.Either squeeze
The Pomegranate vinegar after fresh guava juice or fermentation after taking, flavonoids and other minerals, vitamin equal size are more than
The several times of grain vinegar, flavonoids can neutralize the oxygen radical to be induced an illness in human body with aging.The study found that containing someone in pomegranate
Body anti-aging, prevention of arterial atherosis and the high-level antioxidant for slowing down canceration.But since pomegranate storage life is very short,
Account for yield 25% or so is had when ripe picking concentrating, because of the healthy fruit food nothing that fruit is smaller or not good
Method is sold, and the significant wastage of resource is caused.
Invention content
Technical problem to be solved by the invention is to provide a kind of brewing method of Pomegranate vinegar, this method yield is high, makes
Pomegranate vinegar color, smell and taste it is all good, the smaller or not good pomegranate fruit of fruit after maturation can be led to Pomegranate vinegar, can be with
Extend its storage life, avoids wasting.
In order to solve the above technical problems, the present invention provides a kind of brewing method of Pomegranate vinegar, include the following steps：
(1) it digests：Pomegranate fruit is taken, meat seed is taken out after peeling, squeezing is added in Carthaginian apple raw juice at Carthaginian apple raw juice and accounts for stone
1% pectase of pomegranate Normal juice quality, and -5~-1 DEG C in the environment of stand for 24 hours；
(2) primary fermentation：The Carthaginian apple raw juice digested through step (1) is placed in the first fermentation tank of 26~28 DEG C of ventilation,
It is added and accounts for 3% active dry yeast of Carthaginian apple raw juice gross mass, and keep temperature fermentation 10~for 24 hours, with constantly during fermentation
Stirring, is then down to 22~24 DEG C by environment temperature, then be left to ferment 5~7 days, filters solid impurity therein, obtain preceding hair
Ferment wine liquid；
(3) it ferments afterwards：Primary fermentation wine liquid is placed in 18~22 DEG C of the second closed fermentation tank, standing for fermentation 12~15
It, is then down to 13~15 DEG C by environment temperature, bentonite is added thereto, and 15 days are stood after being sufficiently stirred, and then crosses filter solid
Impurity moves into filtrate in ageing tank, and closed stand obtains Pomegranate vinegar former wine in 6 months at -5~0 DEG C, during which, every 20~
Mixing is primary within 30 days, and mixing operates each 8h；
(4) acetic acid bacteria ferments：The one third for the Pomegranate vinegar former wine that step (3) obtains is taken to be placed in the third fermentation tank of ventilation
It is interior, the Pomegranate vinegar former wine temperature in third fermentation tank is promoted to 35 DEG C, LB active acetate bacterium are then added, wait for pot liquid hydrogen
When ion concentration reaches 1.5-2g/100ml, third fermentation tank is added in remaining Pomegranate vinegar former wine, temperature is controlled 30~32
DEG C, sieve is set in third fermentation tank, and screen position is higher than pot liquid, and pave corncob on sieve, uses spray equipment
Cycle, which extracts pot liquid and is sprayed on corncob, to be continued for 24 hours, to be then allowed to stand and obtain within 3 months pomegranate original vinegar；
(5) it post-processes：The pomegranate original vinegar that step (4) obtains is heated to 85-95 DEG C, and keeps 3-5s, then filters it
In solid insoluble.
Preferably, the Adding Way of the active dry yeast in the step (2) is：First by active dry yeast and 36
~38 DEG C of deionized water is mixed to get mixed liquor, and the mass ratio of active dry yeast and deionized water is 1:10, then take fermentation
The Carthaginian apple raw juice of one thousandth volume is heated to 30~32 DEG C in tank, is added in mixed liquor and is uniformly mixed, then co-implanted hair
In fermentation tank.
Preferably, the filter operation in the step (3) is：It is first at least filtered with diatomite filter twice,
Use at least press filtration of cottonseed cake filter press primary again, it is finally primary with plate frame filter at least refined filtration.
Preferably, spraying method is in the step (4)：Using PLC automatic control devices, sprayed every 10min
Drench 10min.
Preferably, filter operation is in the step (5)：It is first filtered once with diatomite filter, then uses plate
Frame strainer refined filtration is primary.
Above-mentioned pectase, active dry yeast, LB active acetate bacterium are that effective content is absolutely pulvis.
Above-mentioned pectase, active dry yeast are purchased from brewing technique Co., Ltd of Yantai Jiamei.
Above-mentioned LB active acetates bacterium buying sends out brewing biological products Co., Ltd from Shanghai enlightening.
Above-mentioned bentonite is purchased from Weifang Kai Ze Chemical Co., Ltd.s.
Above-mentioned diatomite filter, cottonseed cake filter press, plate frame filter are purchased limited from the strong light industry and machinery of Yangzhou profit
The buying of company, wherein diatomite filters Feihua work Science and Technology Ltd. from Shanghai.
A kind of Pomegranate vinegar of the brewing method brewing of Pomegranate vinegar according to the present invention, sugar content are less than or equal to
4.0g/L is more suitable for special population since its sugar content is low, such as overweight people, saprodontia or patients with diabetes mellitus.
The present invention can turn waste into wealth, and can solve the sale outlet for the pomegranate that fruit is smaller, condition is poor, increase orchard worker and receive
Enter, improve the added value and comprehensive utilization ratio of agricultural and sideline product, Pomegranate vinegar vinegar body colour produced by the present invention is limpid, the red gorgeous, vinegar of color and luster
Aromatic thickness, nutritive value are higher, and are pure natural, without any additive and preservative, meet modern healthy consumption new concept.
Specific implementation mode
Embodiment one：
A kind of brewing method of Pomegranate vinegar, includes the following steps：
(1) it digests：Pomegranate fruit is taken, meat seed is taken out after peeling, squeezing is added in Carthaginian apple raw juice at Carthaginian apple raw juice and accounts for stone
1% pectase of pomegranate Normal juice quality, and -5 DEG C in the environment of stand for 24 hours；
(2) primary fermentation：The Carthaginian apple raw juice digested through step (1) is placed in the first fermentation tank of 26 DEG C of ventilation, takes and account for
The deionized water of 3% active dry yeast of Carthaginian apple raw juice gross mass and the ten of 36 DEG C times of quality is mixed to get mixed liquor, then takes
The Carthaginian apple raw juice of one thousandth volume is heated to 30 DEG C in fermentation tank, is added in mixed liquor and is uniformly mixed, last co-implanted hair
In fermentation tank, holding temperature fermentation 10~for 24 hours, with being stirred continuously during fermentation, environment temperature is then down to 22 DEG C, then stand
Fermentation 5 days, filters solid impurity therein, obtains primary fermentation wine liquid；
(3) it ferments afterwards：Primary fermentation wine liquid is placed in 18 DEG C of the second closed fermentation tank, standing for fermentation 12 days, then
Environment temperature is down to 13 DEG C, bentonite is added thereto, 15 days is stood after being sufficiently stirred, is then first filtered with diatomite filter
Twice, then it is primary with cottonseed cake filter press press filtration, it finally uses plate frame filter refined filtration primary, then moves into filtrate in ageing tank,
Closed standing obtains Pomegranate vinegar former wine in 6 months at -5 DEG C, during which, primary every 20 days mixings, and mixing operates each 8h；
(4) acetic acid bacteria ferments：The one third for the Pomegranate vinegar former wine that step (3) obtains is taken to be placed in the third fermentation tank of ventilation
It is interior, the Pomegranate vinegar former wine temperature in third fermentation tank is promoted to 35 DEG C, LB active acetate bacterium are then added, wait for pot liquid hydrogen
When ion concentration reaches 1.5g/100ml, third fermentation tank is added in remaining Pomegranate vinegar former wine, temperature is controlled at 30 DEG C, the
Sieve is set in three fermentation tanks, and screen position is higher than pot liquid, and pave corncob on sieve, is recycled and is extracted with spray equipment
Pot liquid, which is sprayed on corncob, to be continued for 24 hours, and spray equipment uses PLC automatic control devices, and 10min is sprayed every 10min,
It is then allowed to stand and obtains within 3 months pomegranate original vinegar；
(5) it post-processes：The pomegranate original vinegar that step (4) obtains is heated to 85 DEG C, and keeps 3s, then first with diatomite mistake
Filter filtering is primary then primary with plate frame filter refined filtration, filters out solid insoluble therein.
Embodiment two：
A kind of brewing method of Pomegranate vinegar, includes the following steps：
(1) it digests：Pomegranate fruit is taken, meat seed is taken out after peeling, squeezing is added in Carthaginian apple raw juice at Carthaginian apple raw juice and accounts for stone
1% pectase of pomegranate Normal juice quality, and -3 DEG C in the environment of stand for 24 hours；
(2) primary fermentation：The Carthaginian apple raw juice digested through step (1) is placed in the first fermentation tank of 27 DEG C of ventilation, takes and account for
The deionized water of 3% active dry yeast of Carthaginian apple raw juice gross mass and the ten of 37 DEG C times of quality is mixed to get mixed liquor, then takes
The Carthaginian apple raw juice of one thousandth volume is heated to 31 DEG C in fermentation tank, is added in mixed liquor and is uniformly mixed, last co-implanted hair
In fermentation tank, temperature fermentation 17h is kept, with being stirred continuously during fermentation, environment temperature is then down to 23 DEG C, then be left to ferment
6 days, solid impurity therein is filtered, obtains primary fermentation wine liquid；
(3) it ferments afterwards：Primary fermentation wine liquid is placed in 20 DEG C of the second closed fermentation tank, standing for fermentation 14 days, then
Environment temperature is down to 14 DEG C, bentonite is added thereto, 15 days is stood after being sufficiently stirred, is then first filtered with diatomite filter
Twice, then it is primary with cottonseed cake filter press press filtration, it finally uses plate frame filter refined filtration primary, then moves into filtrate in ageing tank,
Closed standing obtains Pomegranate vinegar former wine in 6 months at -2.5 DEG C, during which, primary every 25 days mixings, and mixing operates each 8h；
(4) acetic acid bacteria ferments：The one third for the Pomegranate vinegar former wine that step (3) obtains is taken to be placed in the third fermentation tank of ventilation
It is interior, the Pomegranate vinegar former wine temperature in third fermentation tank is promoted to 35 DEG C, LB active acetate bacterium are then added, wait for pot liquid hydrogen
When ion concentration reaches 1.7g/100ml, third fermentation tank is added in remaining Pomegranate vinegar former wine, temperature is controlled at 31 DEG C, the
Sieve is set in three fermentation tanks, and screen position is higher than pot liquid, and pave corncob on sieve, is recycled and is extracted with spray equipment
Pot liquid, which is sprayed on corncob, to be continued for 24 hours, and spray equipment uses PLC automatic control devices, and 10min is sprayed every 10min,
It is then allowed to stand and obtains within 3 months pomegranate original vinegar；
(5) it post-processes：The pomegranate original vinegar that step (4) obtains is heated to 90 DEG C, and keeps 4s, then first with diatomite mistake
Filter filtering is primary then primary with plate frame filter refined filtration, filters out solid insoluble therein.
After testing, the Pomegranate vinegar prepared according to step described in embodiment two, acetic acid content≤3.5g/100ml, protein contain
Amount be 4.5g/100g, fat content 0.1g/100g, carbohydrate content 1.5g/100g, energy 2.0g/100g,
Sodium content is 35mg/100g, and free mineral acid is not detected, arsenic content≤0.5mg/L, lead content≤1mg/L, total plate count≤
10000cfu/mL, coliform≤3MPN/100mL, salmonella, Shigella, staphylococcus glucose bacterium, aflatoxin
It is not detected.
Embodiment three：
A kind of brewing method of Pomegranate vinegar, includes the following steps：
(1) it digests：Pomegranate fruit is taken, meat seed is taken out after peeling, squeezing is added in Carthaginian apple raw juice at Carthaginian apple raw juice and accounts for stone
1% pectase of pomegranate Normal juice quality, and -1 DEG C in the environment of stand for 24 hours；
(2) primary fermentation：The Carthaginian apple raw juice digested through step (1) is placed in the first fermentation tank of 28 DEG C of ventilation, takes and account for
The deionized water of 3% active dry yeast of Carthaginian apple raw juice gross mass and the ten of 38 DEG C times of quality is mixed to get mixed liquor, then takes
The Carthaginian apple raw juice of one thousandth volume is heated to 32 DEG C in fermentation tank, is added in mixed liquor and is uniformly mixed, last co-implanted hair
In fermentation tank, temperature fermentation is kept for 24 hours, with being stirred continuously during fermentation, environment temperature is then down to 24 DEG C, then be left to ferment
7 days, solid impurity therein is filtered, obtains primary fermentation wine liquid；
(3) it ferments afterwards：Primary fermentation wine liquid is placed in 22 DEG C of the second closed fermentation tank, standing for fermentation 15 days, then
Environment temperature is down to 15 DEG C, bentonite is added thereto, 15 days is stood after being sufficiently stirred, is then first filtered with diatomite filter
Twice, then it is primary with cottonseed cake filter press press filtration, it finally uses plate frame filter refined filtration primary, then moves into filtrate in ageing tank,
Closed standing obtains Pomegranate vinegar former wine in 6 months at 0 DEG C, during which, primary every 30 days mixings, and mixing operates each 8h；
(4) acetic acid bacteria ferments：The one third for the Pomegranate vinegar former wine that step (3) obtains is taken to be placed in the third fermentation tank of ventilation
It is interior, the Pomegranate vinegar former wine temperature in third fermentation tank is promoted to 35 DEG C, LB active acetate bacterium are then added, wait for pot liquid hydrogen
When ion concentration reaches 2g/100ml, third fermentation tank is added in remaining Pomegranate vinegar former wine, temperature is controlled at 32 DEG C, in third
Sieve is set in fermentation tank, and screen position is higher than pot liquid, and pave corncob on sieve, is recycled with spray equipment and extracts tank
Interior liquid, which is sprayed on corncob, to be continued for 24 hours, and spray equipment uses PLC automatic control devices, sprays 10min every 10min, so
It stands 3 months afterwards and obtains pomegranate original vinegar；
(5) it post-processes：The pomegranate original vinegar that step (4) obtains is heated to 95 DEG C, and keeps 5s, then first with diatomite mistake
Filter filtering is primary then primary with plate frame filter refined filtration, filters out solid insoluble therein.
It is absolutely powder that pectase, active dry yeast, LB active acetate bacterium, which are effective content, in above-described embodiment
Agent.
Above-mentioned pectase, active dry yeast are purchased from brewing technique Co., Ltd of Yantai Jiamei.
Above-mentioned LB active acetates bacterium buying sends out brewing biological products Co., Ltd from Shanghai enlightening.
Above-mentioned bentonite is purchased from Weifang Kai Ze Chemical Co., Ltd.s.
Above-mentioned diatomite filter, cottonseed cake filter press, plate frame filter are purchased limited from the strong light industry and machinery of Yangzhou profit
The buying of company, wherein diatomite filters Feihua work Science and Technology Ltd. from Shanghai.
Claims (5)
1. a kind of brewing method of Pomegranate vinegar, which is characterized in that include the following steps：
(1) it digests：Pomegranate fruit is taken, meat seed is taken out after peeling, squeezing is added in Carthaginian apple raw juice at Carthaginian apple raw juice and accounts for pomegranate original
1% pectase of juice quality, and -5~-1 DEG C in the environment of stand for 24 hours；
(2) primary fermentation：The Carthaginian apple raw juice digested through step (1) is placed in the first fermentation tank of 26~28 DEG C of ventilation, is added
3% active dry yeast of Carthaginian apple raw juice gross mass is accounted for, and keeps temperature fermentation 10~for 24 hours, with being stirred continuously during fermentation,
Then environment temperature is down to 22~24 DEG C, then be left to ferment 5~7 days, filtered solid impurity therein, obtain primary fermentation wine
Liquid；
(3) it ferments afterwards：Primary fermentation wine liquid is placed in 18~22 DEG C of the second closed fermentation tank, is left to ferment 12~15 days,
Then environment temperature is down to 13~15 DEG C, bentonite is added thereto, 15 days are stood after being sufficiently stirred, it is miscellaneous then to cross filter solid
Matter moves into filtrate in ageing tank, and closed standing obtains Pomegranate vinegar former wine in 6 months at -5~0 DEG C, during which, every 20~30
Its mixing is primary, and mixing operates each 8h；
(4) acetic acid bacteria ferments：The one third for the Pomegranate vinegar former wine that step (3) obtains is taken to be placed in the third fermentation tank of ventilation,
By in third fermentation tank Pomegranate vinegar former wine temperature promoted to 35 DEG C, then be added LB active acetate bacterium, wait for pot liquid hydrogen from
When sub- concentration reaches 1.5-2g/100ml, third fermentation tank is added in remaining Pomegranate vinegar former wine, temperature is controlled at 30~32 DEG C,
Sieve is set in third fermentation tank, and screen position is higher than pot liquid, and pave corncob on sieve, is recycled with spray equipment
It extracts pot liquid and is sprayed on corncob and continue for 24 hours, to be then allowed to stand and obtain within 3 months pomegranate original vinegar；
(5) it post-processes：The pomegranate original vinegar that step (4) obtains is heated to 85-95 DEG C, and keeps 3-5s, is then filtered therein
Solid insoluble.
2. a kind of brewing method of Pomegranate vinegar according to claim 1, it is characterised in that：Work in the step (2)
The Adding Way of property dry ferment is：Active dry yeast and 36~38 DEG C of deionized water are first mixed to get mixed liquor, activity is dry
Yeast and the mass ratio of deionized water are 1:10, then take the Carthaginian apple raw juice of one thousandth volume in fermentation tank to be heated to 30~32
DEG C, it is added in mixed liquor and is uniformly mixed, then in co-implanted fermentation tank.
3. a kind of brewing method of Pomegranate vinegar according to claim 1, it is characterised in that：Mistake in the step (3)
Filter operates：It is first at least filtered twice with diatomite filter, then primary at least press filtration of cottonseed cake filter press, finally uses sheet frame essence
Filter at least refined filtration is primary.
4. a kind of brewing method of Pomegranate vinegar according to claim 1, it is characterised in that：Spray in the step (4)
Method is：Using PLC automatic control devices, 10min is sprayed every 10min.
5. a kind of brewing method of Pomegranate vinegar according to claim 1, it is characterised in that：Filtering in the step (5)
Operation is：It is first filtered with diatomite filter primary then primary with plate frame filter refined filtration.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109439509A (en) * | 2018-12-26 | 2019-03-08 | 安徽辰旭生物科技发展有限公司 | A kind of Pomegranate vinegar installation for fermenting |
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Application publication date: 20180724 |
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