CN108456618A - A kind of shaddock vinegar and preparation method thereof - Google Patents
A kind of shaddock vinegar and preparation method thereof Download PDFInfo
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- CN108456618A CN108456618A CN201810711475.XA CN201810711475A CN108456618A CN 108456618 A CN108456618 A CN 108456618A CN 201810711475 A CN201810711475 A CN 201810711475A CN 108456618 A CN108456618 A CN 108456618A
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- 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
The invention discloses a kind of preparation methods of shaddock vinegar, belong to fruit vinegar preparing technical field.The present invention includes being respectively processed to raw materials such as pomelo peel, Chinese chestnut, crataegus jingxiensis Li and pears, the juice that raw material is squeezed the juice is mixed to get mixing juice, juice will be mixed again through sugar adjustment and alcoholic fermentation, the series of steps such as acetic fermentation, shaddock vinegar obtained are in light yellow, clear, with the distinctive fragrance of shaddock, acidity (with acetometer) is 5.0g/100ml 7.0g/100ml, and sour-sweet tasty and refreshing, mouthfeel and the more existing shaddock vinegar of health-care efficacy are obtained for promotion；This method is simple for process feasible, and good product quality is at low cost, has preferable economic benefit and social benefit.
Description
Technical field
The present invention relates to food processing fields, more particularly to fruit vinegar preparing technical field, and in particular to a kind of shaddock vinegar
And preparation method thereof.
Background technology
Guangxi has the geographical advantage of plantation shaddock, and shaddock resource is relatively abundanter, produces a large amount of shaddock every year, also abandons
A large amount of pomelo peels with high nutritive value.Not only nutritive value is high for pomelo peel, but also has stomach invigorating, moistening lung, enriches blood, clearly
Intestines, convenient and other effects can promote wound healing, also have good auxiliary curative effect to septicaemia etc..
With the improvement of people's living standards, people also increasingly focus on nutrition and health care, in recent years, fruit vinegar on diet
Beverage is becoming increasingly popular, and fruit vinegar emerges one after another made of various fruit process, such as apple vinegar, Hawthorn Vinegar etc..However shaddock
Fruit vinegar, the fruit vinegar especially produced with pomelo peel is also fewer, and application No. is the patents of CN201410705169.7 to disclose one
Kind using pomelo peel production vinegar method, using single pomelo peel be raw material through squeezing the juice, sugaring, alcoholic fermentation, acetic acid send out
Ferment and etc. production vinegar, shaddock vinegar mouthfeel obtained is single, and health-care efficacy is not also high；Also application No. is
The patent of CN201510349247.9 discloses a kind of preparation method of dendrobium candidum shaddock vinegar, is with dendrobium candidum and shaddock
Sub- pulp is that raw material prepares shaddock vinegar, and there is no the nutritive values using upper pomelo peel.
Therefore, the shaddock resource and other fruit resources for relying on Guangxi abundant, are gone out using pomelo peel and other fruit developments
A kind of nutritive value is high, and health-care efficacy is good, and all good shaddock vinegar of taste flavor has a vast market foreground, can be abundant
The economic development in Guangxi is pushed in market while fruit vinegar type.
Invention content
The object of the present invention is to provide a kind of shaddock vinegar and preparation method thereof, this method passes through to pomelo peel, Chinese chestnut, quiet
The raw materials such as western fructus crataegi pinnatifidae and pears are respectively processed, and the juice that each raw material is squeezed the juice is mixed to get mixing juice, will be mixed
It closes juice to adjust through sugar and alcoholic fermentation, the series of steps such as acetic fermentation prepare a kind of mouthfeel and all good shaddock of health-care efficacy
Sub- fruit vinegar.
Technical scheme of the present invention：
A kind of shaddock vinegar, feed components and parts by weight are：30-35 parts of pomelo peel, 10-12 parts of Chinese chestnut, Jingxi
7-10 parts of fructus crataegi pinnatifidae, 5-8 parts of pears, 5-7 parts of husk, 1-3 parts of salt.
As the preferred of technical solution, shaddock vinegar feed components and parts by weight are：32 parts of pomelo peel, Chinese chestnut 11
Part, 9 parts of crataegus jingxiensis Li, 7 parts of pears, 6 parts of husk, 2 parts of salt.
The preparation method of the shaddock vinegar of the present invention, includes the following steps：
(1) processing of pomelo peel：Ripe, no disease and pests harm pomelo peel is selected, removes the crust of yellow, the white capsule left
Skin is cut to a length of 2-4cm, and width is the fritter of 2-4cm, is rinsed 2-4 times with clear water；White capsule skin half after cleaning is used into steam
Water-removing, temperature are 110-120 DEG C, fixation time 3-5min, obtain water-removing pomelo peel；The other half uses crusher in crushing, then
It is squeezed with squeezer, forms shaddock latex, and add pectase and naringinase progress enzymolysis processing, then squeezed with juice extractor
Juice forms pomelo peel juice；
As the preferred of technical solution, the dosage of pectase and naringinase is 0.02-0.05g/100g hawthorn pulps, the two
Mass ratio be 7-9:3-6；It is furthermore preferred that the dosage of pectase and naringinase is 0.04g/100g hawthorn pulps, the matter of the two
Amount is than being 8:5；
(2) processing of crataegus jingxiensis Li：Crusher in crushing is used after crataegus jingxiensis Li is cleaned up, then with squeezing
Machine squeezes, and forms hawthorn pulp, and adds pulp enzyme and carry out enzymolysis processing, is then squeezed the juice with juice extractor, forms haw juice；
As the preferred of technical solution, the dosage of pulp enzyme is 0.03-0.07g/100g hawthorn pulps；
(3) processing of pears：It selects the pears of fresh mature for raw material, is rinsed 2-4 times with clear water, then squeezed with juice extractor
Juice forms pear juice；
(4) processing of Chinese chestnut：It is rinsed 3-5 times with clear water after Chinese chestnut is peeled off, is subsequently placed in clear water and impregnates 1-2h, then float
It washes 1-2 times, water is drained, taken out after then carrying out boiling 30-40min, with crusher in crushing, obtain Chinese chestnut grain；
(5) sugar adjustment and alcoholic fermentation：By the pomelo peel juice in step (1), the haw juice in step (2) and step
(3) pear juice in is uniformly mixed and is added the cold water of 1-3 times of volume, obtains mixing juice, juice will be mixed with white granulated sugar
Sugar is adjusted to 13-16% (V/V) and mixes the Chinese chestnut grain and 0.005-0.01kg/kg being added in juice in step (4) backward
Active dry yeast stirs evenly, and temperature control is 22-25 DEG C, and alcoholic strength stops alcoholic fermentation when being 7-9 °, and alcohol is obtained by filtration
Zymotic fluid；
(6) acetic fermentation：Alcohol fermentation liquid in step (5) is added the water-removing pomelo peel in step (1), husk and
The acetic acid bacteria of 0.005-0.01kg/kg, stirs evenly, and carries out acetic fermentation, and filtrated air is passed through into feed liquid in fermentation, into
Tolerance is controlled in 9-12m3/ T.hr, at 28-33 DEG C, fermentation time is 6-8 days for fermentation temperature control；
(7) it filters：It will be filtered through filter through the good feed liquid of acetic fermentation, obtain shaddock original vinegar；
(8) sterilizing, filtering of shaddock original vinegar：Shaddock original vinegar is heated to 100-105 DEG C, salt is added, stirs evenly, it is close
Envelope heat preservation 10-15min, then cools to room temperature, stands filtering, and filtrate is continued to go out for 8-12 seconds at 115~120 DEG C
Bacterium then carries out sterile packaged and obtains shaddock vinegar.
Beneficial effects of the present invention：
(1) for the present invention using raw materials vinegar such as pomelo peel, Chinese chestnut, crataegus jingxiensis Li and pears, the nutritive value of raw material is high,
The collocation of raw material is reasonable, the health-care efficacy between each raw material have synergistic effect, pomelo peel have stomach invigorating, moistening lung, enrich blood, gut purge,
Convenient and other effects, the addition of crataegus jingxiensis Li and pears enhances its health-care efficacy.
(2) present invention carries out two different processing to pomelo peel, will wherein half be beaten after enzymolysis processing squeeze the juice into
Then the other half managed by the de- suffering of water-removing is added in the acetic fermentation stage in row alcoholic fermentation, in this way can be by the flavor of shaddock
Through shaddock vinegar produce it is each during, make shaddock vinegar obtained that there is strong grapefruit flavor, fruit vinegar taste acid
Sweet and tasty mouth, long times of aftertaste.
(3) cost of material of the invention is low, simple for process feasible, easily accomplishes scale production, good product quality, have compared with
Good economic benefit and social benefit.
Specific implementation mode
The present invention is illustrated with the following example, but is not the limitation to the use scope of the present invention.
Embodiment 1
A kind of shaddock vinegar, feed components and parts by weight are：32 parts of pomelo peel, 11 parts of Chinese chestnut, Jingxi great Guo Shan
9 parts of short, bristly hair or beard, 7 parts of pears, 6 parts of husk, 2 parts of salt.
Its preparation method, includes the following steps：
(1) processing of pomelo peel：Ripe, no disease and pests harm pomelo peel is selected, removes the crust of yellow, the white capsule left
Skin is cut to a length of 3cm, and width is the fritter of 3cm, is rinsed 3 times with clear water；White capsule skin half after cleaning is used into steam beating, temperature
Degree is 115 DEG C, fixation time 4min, obtains water-removing pomelo peel；The other half uses crusher in crushing, is then squeezed with squeezer,
Shaddock latex is formed, and adds pectase and naringinase progress enzymolysis processing, dosage is 0.04g/100g hawthorn pulps, the two
Mass ratio is 8:5；Then it is squeezed the juice with juice extractor, forms pomelo peel juice；
(2) processing of crataegus jingxiensis Li：Crusher in crushing is used after crataegus jingxiensis Li is cleaned up, then with squeezing
Machine squeezes, and forms hawthorn pulp, and adds pulp enzyme and carry out enzymolysis processing, and dosage is 0.05g/100g hawthorn pulps, is then used
Juice extractor is squeezed the juice, and haw juice is formed；
(3) processing of pears：It selects the pears of fresh mature for raw material, is rinsed 3 times with clear water, then squeezed with juice extractor
Juice forms pear juice；
(4) processing of Chinese chestnut：It is rinsed 4 times with clear water after Chinese chestnut is peeled off, is subsequently placed in clear water and impregnates 1.5h, then rinse
2 times, water is drained, taken out after then carrying out boiling 35min, with crusher in crushing, obtains Chinese chestnut grain；
(5) sugar adjustment and alcoholic fermentation：By the pomelo peel juice in step (1), the haw juice in step (2) and step
(3) pear juice in is uniformly mixed and is added the cold water of 2 times of volumes, obtains mixing juice, the sugar of juice will be mixed with white granulated sugar
Divide and be adjusted to the active dry yeast that 15% (V/V) mixes the Chinese chestnut grain and 0.008kg/kg that are added in juice in step (4) backward,
It stirs evenly, temperature control is 24 DEG C, and alcoholic strength stops alcoholic fermentation when being 8 °, and alcohol fermentation liquid is obtained by filtration；
(6) acetic fermentation：Alcohol fermentation liquid in step (5) is added the water-removing pomelo peel in step (1), husk and
The acetic acid bacteria of 0.007kg/kg, stirs evenly, and carries out acetic fermentation, and filtrated air, air inflow are passed through into feed liquid in fermentation
Control is in 11m3/ T.hr, at 30 DEG C, fermentation time is 7 days for fermentation temperature control；
(7) it filters：It will be filtered through filter through the good feed liquid of acetic fermentation, obtain shaddock original vinegar；
(8) sterilizing, filtering of shaddock original vinegar：Shaddock original vinegar is heated to 102 DEG C, salt is added, stirs evenly, sealing is protected
Warm 12min, then cools to room temperature, and stands filtering, filtrate is sterilized in 118 DEG C of clocks for 10 seconds, is then carried out sterile
Encapsulate to obtain shaddock vinegar.
The obtained shaddock vinegar of method using the present invention is in light yellow, clear, and no suspended substance has shaddock special
Some fragrance, taste is sour-sweet tasty and refreshing, long times of aftertaste, and acidity (with acetometer) is 7.0g/100ml, and soluble solid content is
4.2%；Microbiological indicator：Total plate count is 800CFU/mL；Escherichia coli are 1MPN/100mL；Pathogenic bacteria are not detected.
Embodiment 2
A kind of shaddock vinegar, feed components and parts by weight are：33 parts of pomelo peel, 12 parts of Chinese chestnut, Jingxi great Guo Shan
8 parts of short, bristly hair or beard, 6 parts of pears, 7 parts of husk, 2 parts of salt.
Its preparation method, includes the following steps：
(1) processing of pomelo peel：Ripe, no disease and pests harm pomelo peel is selected, removes the crust of yellow, the white capsule left
Skin is cut to a length of 3cm, and width is the fritter of 3cm, is rinsed 3 times with clear water；White capsule skin half after cleaning is used into steam beating, temperature
Degree is 117 DEG C, fixation time 4min, obtains water-removing pomelo peel；The other half uses crusher in crushing, is then squeezed with squeezer,
Shaddock latex is formed, and adds pectase and naringinase progress enzymolysis processing, dosage is 0.03g/100g hawthorn pulps, the two
Mass ratio is 2:1；Then it is squeezed the juice with juice extractor, forms pomelo peel juice；
(2) processing of crataegus jingxiensis Li：Crusher in crushing is used after crataegus jingxiensis Li is cleaned up, then with squeezing
Machine squeezes, and forms hawthorn pulp, and adds pulp enzyme and carry out enzymolysis processing, and dosage is 0.06g/100g hawthorn pulps, is then used
Juice extractor is squeezed the juice, and haw juice is formed；
(3) processing of pears：It selects the pears of fresh mature for raw material, is rinsed 3 times with clear water, then squeezed with juice extractor
Juice forms pear juice；
(4) processing of Chinese chestnut：It is rinsed 4 times with clear water after Chinese chestnut is peeled off, is subsequently placed in clear water and impregnates 1.5h, then rinse
2 times, water is drained, taken out after then carrying out boiling 35min, with crusher in crushing, obtains Chinese chestnut grain；
(5) sugar adjustment and alcoholic fermentation：By the pomelo peel juice in step (1), the haw juice in step (2) and step
(3) pear juice in is uniformly mixed and is added the cold water of 2 times of volumes, obtains mixing juice, the sugar of juice will be mixed with white granulated sugar
Divide and be adjusted to the active dry yeast that 14% (V/V) mixes the Chinese chestnut grain and 0.007kg/kg that are added in juice in step (4) backward,
It stirs evenly, temperature control is 23 DEG C, and alcoholic strength stops alcoholic fermentation when being 8 °, and alcohol fermentation liquid is obtained by filtration；
(6) acetic fermentation：Alcohol fermentation liquid in step (5) is added the water-removing pomelo peel in step (1), husk and
The acetic acid bacteria of 0.008kg/kg, stirs evenly, and carries out acetic fermentation, and filtrated air, air inflow are passed through into feed liquid in fermentation
Control is in 10m3/ T.hr, at 31 DEG C, fermentation time is 7 days for fermentation temperature control；
(7) it filters：It will be filtered through filter through the good feed liquid of acetic fermentation, obtain shaddock original vinegar；
(8) sterilizing, filtering of shaddock original vinegar：Shaddock original vinegar is heated to 103 DEG C, salt is added, stirs evenly, sealing is protected
Warm 13min, then cools to room temperature, and stands filtering, filtrate is sterilized in 116 DEG C of clocks for 9 seconds, then carries out sterile envelope
Fill to obtain shaddock vinegar.
The obtained shaddock vinegar of method using the present invention is in light yellow, clear, and no suspended substance has shaddock special
Some fragrance, taste is sour-sweet tasty and refreshing, long times of aftertaste, and acidity (with acetometer) is 6.2g/100ml, and soluble solid content is
4.4%；Microbiological indicator：Total plate count is 825CFU/mL；Escherichia coli are 2MPN/100mL；Pathogenic bacteria are not detected.
Embodiment 3
A kind of shaddock vinegar, feed components and parts by weight are：35 parts of pomelo peel, 12 parts of Chinese chestnut, Jingxi great Guo Shan
10 parts of short, bristly hair or beard, 8 parts of pears, 7 parts of husk, 3 parts of salt.
Its preparation method, includes the following steps：
(1) processing of pomelo peel：Ripe, no disease and pests harm pomelo peel is selected, removes the crust of yellow, the white capsule left
Skin is cut to a length of 4cm, and width is the fritter of 3cm, is rinsed 4 times with clear water；White capsule skin half after cleaning is used into steam beating, temperature
Degree is 120 DEG C, fixation time 5min, obtains water-removing pomelo peel；The other half uses crusher in crushing, is then squeezed with squeezer,
Shaddock latex is formed, and adds pectase and naringinase progress enzymolysis processing, dosage is 0.05g/100g hawthorn pulps, the two
Mass ratio is 3:2；Then it is squeezed the juice with juice extractor, forms pomelo peel juice；
(2) processing of crataegus jingxiensis Li：Crusher in crushing is used after crataegus jingxiensis Li is cleaned up, then with squeezing
Machine squeezes, and forms hawthorn pulp, and adds pulp enzyme and carry out enzymolysis processing, and dosage is 0.07g/100g hawthorn pulps, is then used
Juice extractor is squeezed the juice, and haw juice is formed；
(3) processing of pears：It selects the pears of fresh mature for raw material, is rinsed 4 times with clear water, then squeezed with juice extractor
Juice forms pear juice；
(4) processing of Chinese chestnut：It is rinsed 5 times with clear water after Chinese chestnut is peeled off, is subsequently placed in clear water and impregnates 2h, then rinse 2
Time, water is drained, is taken out after then carrying out boiling 40min, with crusher in crushing, obtains Chinese chestnut grain；
(5) sugar adjustment and alcoholic fermentation：By the pomelo peel juice in step (1), the haw juice in step (2) and step
(3) pear juice in is uniformly mixed and is added the cold water of 3 times of volumes, obtains mixing juice, the sugar of juice will be mixed with white granulated sugar
Divide and be adjusted to the active dry yeast that 16% (V/V) mixes the Chinese chestnut grain and 0.01kg/kg that are added in juice in step (4) backward,
It stirs evenly, temperature control is 25 DEG C, and alcoholic strength stops alcoholic fermentation when being 9 °, and alcohol fermentation liquid is obtained by filtration；
(6) acetic fermentation：Alcohol fermentation liquid in step (5) is added the water-removing pomelo peel in step (1), husk and
The acetic acid bacteria of 0.01kg/kg, stirs evenly, and carries out acetic fermentation, and filtrated air, air inflow control are passed through into feed liquid in fermentation
System is in 12m3/ T.hr, at 33 DEG C, fermentation time is 8 days for fermentation temperature control；
(7) it filters：It will be filtered through filter through the good feed liquid of acetic fermentation, obtain shaddock original vinegar；
(8) sterilizing, filtering of shaddock original vinegar：Shaddock original vinegar is heated to 105 DEG C, salt is added, stirs evenly, sealing is protected
Warm 15min, then cools to room temperature, and stands filtering, filtrate is sterilized in 120 DEG C of clocks for 12 seconds, is then carried out sterile
Encapsulate to obtain shaddock vinegar.
The obtained shaddock vinegar of method using the present invention is in light yellow, clear, and no suspended substance has shaddock special
Some fragrance, taste is sour-sweet tasty and refreshing, long times of aftertaste, and acidity (with acetometer) is 5.5g/100ml, and soluble solid content is
4.5%；Microbiological indicator：Total plate count is 830CFU/mL；Escherichia coli are 2MPN/100mL；Pathogenic bacteria are not detected.
Embodiment 4
A kind of shaddock vinegar, feed components and parts by weight are：30 parts of pomelo peel, 10 parts of Chinese chestnut, Jingxi great Guo Shan
7 parts of short, bristly hair or beard, 5 parts of pears, 5 parts of husk, 1 part of salt.
Its preparation method, includes the following steps：
(1) processing of pomelo peel：Ripe, no disease and pests harm pomelo peel is selected, removes the crust of yellow, the white capsule left
Skin is cut to a length of 4cm, and width is the fritter of 2cm, is rinsed 2 times with clear water；White capsule skin half after cleaning is used into steam beating, temperature
Degree is 110 DEG C, fixation time 3min, obtains water-removing pomelo peel；The other half uses crusher in crushing, is then squeezed with squeezer,
Shaddock latex is formed, and adds pectase and naringinase progress enzymolysis processing, dosage is 0.02g/100g hawthorn pulps, the two
Mass ratio is 7:3；Then it is squeezed the juice with juice extractor, forms pomelo peel juice；
(2) processing of crataegus jingxiensis Li：Crusher in crushing is used after crataegus jingxiensis Li is cleaned up, then with squeezing
Machine squeezes, and forms hawthorn pulp, and adds pulp enzyme and carry out enzymolysis processing, and dosage is 0.03g/100g hawthorn pulps, is then used
Juice extractor is squeezed the juice, and haw juice is formed；
(3) processing of pears：It selects the pears of fresh mature for raw material, is rinsed 2 times with clear water, then squeezed with juice extractor
Juice forms pear juice；
(4) processing of Chinese chestnut：It is rinsed 3 times with clear water after Chinese chestnut is peeled off, is subsequently placed in clear water and impregnates 1h, then rinse 1
Time, water is drained, is taken out after then carrying out boiling 30min, with crusher in crushing, obtains Chinese chestnut grain；
(5) sugar adjustment and alcoholic fermentation：By the pomelo peel juice in step (1), the haw juice in step (2) and step
(3) pear juice in is uniformly mixed and is added the cold water of 1 times of volume, obtains mixing juice, the sugar of juice will be mixed with white granulated sugar
Divide and be adjusted to the active dry yeast that 13% (V/V) mixes the Chinese chestnut grain and 0.005kg/kg that are added in juice in step (4) backward,
It stirs evenly, temperature control is 22 DEG C, and alcoholic strength stops alcoholic fermentation when being 7 °, and alcohol fermentation liquid is obtained by filtration；
(6) acetic fermentation：Alcohol fermentation liquid in step (5) is added the water-removing pomelo peel in step (1), husk and
The acetic acid bacteria of 0.005kg/kg, stirs evenly, and carries out acetic fermentation, and filtrated air, air inflow are passed through into feed liquid in fermentation
Control is in 9m3/ T.hr, at 28 DEG C, fermentation time is 6 days for fermentation temperature control；
(7) it filters：It will be filtered through filter through the good feed liquid of acetic fermentation, obtain shaddock original vinegar；
(8) sterilizing, filtering of shaddock original vinegar：Shaddock original vinegar is heated to 100 DEG C, salt is added, stirs evenly, sealing is protected
Warm 10min, then cools to room temperature, and stands filtering, filtrate is sterilized in 115 DEG C of clocks for 8 seconds, then carries out sterile envelope
Fill to obtain shaddock vinegar.
The obtained shaddock vinegar of method using the present invention is in light yellow, clear, and no suspended substance has shaddock special
Some fragrance, taste is sour-sweet tasty and refreshing, long times of aftertaste, and acidity (with acetometer) is 5.0g/100ml, and soluble solid content is
4.6%；Microbiological indicator：Total plate count is 836CFU/mL；Escherichia coli are 2MPN/100mL；Pathogenic bacteria are not detected.
Claims (7)
1. a kind of shaddock vinegar, which is characterized in that its feed components and parts by weight are：30-35 parts of pomelo peel, Chinese chestnut 10-
12 parts, 7-10 parts of crataegus jingxiensis Li, 5-8 parts of pears, 5-7 parts of husk, 1-3 parts of salt.
2. shaddock vinegar according to claim 1, which is characterized in that the shaddock vinegar feed components and parts by weight
For：32 parts of pomelo peel, 11 parts of Chinese chestnut, 9 parts of crataegus jingxiensis Li, 7 parts of pears, 6 parts of husk, 2 parts of salt.
3. a kind of preparation method of shaddock vinegar as claimed in claim 1 or 2, which is characterized in that include the following steps：
(1) processing of pomelo peel：Ripe, no disease and pests harm pomelo peel is selected, removes the crust of yellow, the white capsule skin left is cut
For a length of 2-4cm, width is the fritter of 2-4cm, is rinsed 2-4 times with clear water；White capsule skin half after cleaning is used into steam beating,
Temperature is 110-120 DEG C, fixation time 3-5min, obtains water-removing pomelo peel；The other half uses crusher in crushing, then with squeezing
Machine squeezes, and forms shaddock latex, and adds pectase and naringinase progress enzymolysis processing, is then squeezed the juice with juice extractor, shape
At pomelo peel juice；
(2) processing of crataegus jingxiensis Li：Crusher in crushing is used after crataegus jingxiensis Li is cleaned up, then with squeezer pressure
It squeezes, forms hawthorn pulp, and add pulp enzyme and carry out enzymolysis processing, then squeezed the juice with juice extractor, form haw juice；
(3) processing of pears：It selects the pears of fresh mature for raw material, is rinsed 2-4 times with clear water, then squeezed the juice with juice extractor,
Form pear juice；
(4) processing of Chinese chestnut：It is rinsed 3-5 times with clear water after Chinese chestnut is peeled off, is subsequently placed in clear water and impregnates 1-2h, then rinse 1-
2 times, water is drained, taken out after then carrying out boiling 30-40min, with crusher in crushing, obtains Chinese chestnut grain；
(5) sugar adjustment and alcoholic fermentation：By the pomelo peel juice in step (1), in the haw juice and step (3) in step (2)
Pear juice be uniformly mixed and be added the cold water of 1-3 times of volume, obtain mixing juice, the sugar tune of juice will be mixed with white granulated sugar
The activity of whole Chinese chestnut grain and 0.005-0.01kg/kg in addition step (4) in 13-16% (V/V) backward mixing juice is dry
Yeast stirs evenly, and temperature control is 22-25 DEG C, and alcoholic strength stops alcoholic fermentation when being 7-9 °, and alcoholic fermentation is obtained by filtration
Liquid；
(6) acetic fermentation：The water-removing pomelo peel in step (1), husk and 0.005- is added in alcohol fermentation liquid in step (5)
The acetic acid bacteria of 0.01kg/kg, stirs evenly, and carries out acetic fermentation, fermentation temperature control is at 28-33 DEG C, fermentation time 6-8
It；
(7) it filters：It will be filtered through filter through the good feed liquid of acetic fermentation, obtain shaddock original vinegar；
(8) sterilizing, filtering of shaddock original vinegar：Shaddock original vinegar is heated to 100-105 DEG C, salt is added, stirs evenly, sealing is protected
Warm 10-15min, then cools to room temperature, and stands filtering, and filtrate is continued to sterilize for 8-12 seconds at 115~120 DEG C, with
Sterile packaged is carried out afterwards obtains shaddock vinegar.
4. the preparation method of shaddock vinegar according to claim 3, which is characterized in that pectase and naringin in step (1)
The dosage of enzyme is 0.02-0.05g/100g hawthorn pulps, and the mass ratio of the two is 7-9:3-6.
5. the preparation method of shaddock vinegar according to claim 3, which is characterized in that the dosage of pulp enzyme in step (2)
For 0.03-0.07g/100g hawthorn pulps.
6. the preparation method of shaddock vinegar according to claim 3, which is characterized in that step (6) further includes being sent out in acetic acid
Filtrated air is passed through when ferment into feed liquid, air inflow is controlled in 9-12m3/T.hr。
7. the preparation method of shaddock vinegar according to claim 3, which is characterized in that the acid of shaddock original vinegar in step (7)
It is 5.0g/100ml-7.0g/100ml to spend (with acetometer).
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Citations (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
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| CN106834073A (en) * | 2015-12-04 | 2017-06-13 | 青岛宏致复合织造有限公司 | A kind of shaddock vinegar |
| CN107779374A (en) * | 2016-08-24 | 2018-03-09 | 韦健宁 | A kind of pomelo peel sugarcane vinegar and preparation method thereof |
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| CN101455431A (en) * | 2009-01-07 | 2009-06-17 | 华南理工大学 | Orange fruit vinegar beverage and production method thereo |
| CN102283409A (en) * | 2011-07-06 | 2011-12-21 | 湘西自治州边城醋业科技有限责任公司 | Production process of ponkan fruit vinegar beverage |
| CN102604809A (en) * | 2012-03-29 | 2012-07-25 | 常熟市珍门麦芽糖厂 | Preparation method for blueberry-Chinese chestnut vinegar |
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| CN104774735A (en) * | 2015-04-29 | 2015-07-15 | 合肥不老传奇保健科技有限公司 | Concentrated type red date brewed vinegar and preparation method thereof |
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| CN106834073A (en) * | 2015-12-04 | 2017-06-13 | 青岛宏致复合织造有限公司 | A kind of shaddock vinegar |
| CN107779374A (en) * | 2016-08-24 | 2018-03-09 | 韦健宁 | A kind of pomelo peel sugarcane vinegar and preparation method thereof |
| CN106479855A (en) * | 2016-12-19 | 2017-03-08 | 黄腾庆 | A kind of brewing method of Health-care fruit vinegar |
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Application publication date: 20180828 |