CN108715791A - A kind of production method of apple vinegar beverage - Google Patents
A kind of production method of apple vinegar beverage Download PDFInfo
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Abstract
The invention discloses a kind of production methods of apple vinegar beverage, after cider is digested, obtain apple vinegar by alcoholic fermentation and acetic fermentation, are allocated using apple vinegar as raw material, obtain apple vinegar beverage, and vinegar beverage product is obtained after last clarified, sterilization.The made apple vinegar beverage of the present invention integrates fruity, aroma and vinegar perfume (or spice), fragrance is pure soft, flavour sweet and sour taste, mellow coordination, production method operability are strong, fabrication cycle is short, raw material availability is high, can effectively reduce production cost, product appearance quality and sensory experience are excellent, with competition potential, it is conducive to industrialized production.
Description
Technical field
The present invention relates to technical field of beverage processing, more particularly, to a kind of production method of apple vinegar beverage.
Technical background
Fruit vinegar is a kind of full of nutrition, flavor made of being brewed through alcoholic fermentation, acetic fermentation using fruit as primary raw material
Excellent acid health care condiment, China's fruit vinegar annual output in 2014 have been approached 150,000 t, and wherein apple vinegar is the maximum product of yield
Kind, both there is the effect of common vinegar illness prevention and fitness, the nutritional ingredient beneficial to human body containing there are many, heavy flavour of vinegar fragrance, fruity are flutterred
Nose can be used for the production of beverage, health products, cosmetics and skincare product in addition to cooking flavouring.The development and production of apple vinegar are for abundant
Using apple resource, orchard worker's income is improved, Condiment Market is enriched, saves food, promote the development of local economy to have important
Meaning.
Apple vinegar beverage be using apple vinegar, fruit juice, water as raw material other flavoring agents are added made of beverage, it is at low cost and seek
It is high to support value, has both and adjusts blood pressure, enhancing digestive function, weight-reducing and other effects, be China newly rise the 1990s after carbonic acid
" forth generation " beverage after beverage, drinking water, fruit juice and tea beverage.With the development of the society, people's health care consciousness enhances, drink
Food nutrient laden, functionalization become the inexorable trend of catering trade development, have huge consumption market.
The prior art such as Authorization Notice No. is the Chinese invention patent of CN104293639B, discloses a kind of apple vinegar fermentation
Production method, production method are that apple pulp crushing and beating is carried out alcoholic fermentation using pulp, and alcoholic fermentation terminates, and protects
It stays yeast directly to carry out liquid acetic acid fermentation and obtains apple vinegar, production efficiency and raw material availability increase, product special flavour object
Matter loss reduces, but its wine ferment uses complete fermentation, and fermentation elapsed time is slightly longer, and the acetic fermentation stage uses stuck fermentation,
Miscellaneous bacteria infection or strain variation easily occurs, needs to put into higher equipment cost in actual production.
Invention content
The purpose of the present invention is to provide a kind of production methods of apple vinegar beverage, and this method operability is strong, make week
Phase is short, and raw material availability is high, can effectively reduce production cost, and product appearance and sensory experience are excellent, has competition potential, is conducive to
Industrialized production.
The present invention is directed to the problem of being mentioned in background technology, and the technical solution taken is：
A kind of production method of apple vinegar beverage, including fermenation raw liquid making, alcoholic fermentation, acetic fermentation, vinegar beverage allotment, clarification
It filters, sterilize filling, specifically include following steps：
Fermenation raw liquid makes：It selects ripe, fresh apple to be crushed, squeeze the juice, is that vitamin C shield is added in 1-4g/L by additive amount
Color, filtering take cider that the pectase of weight accounting 0.3-0.5% is added, and digest 1-2h at 40-50 DEG C of temperature, boil enzyme deactivation
5-10min contains a large amount of pectin, pectin can be such that fruit juice becomes cloudy, and fruit juice viscosity to get fermenation raw liquid in the fruit juice squeezed
Height is easy to happen precipitation, and pectase hydrolysis of pectin is added, and pectin can be made at soluble galacturonic acid, make muddiness
Fruit juice becomes to clarify, and also improves raw material availability；
Alcoholic fermentation：Fermenation raw liquid is sent to ethanol fermentation tank, is 11-15% with sucrose adjustment stoste sugar content, stoste weight is added
The active yeast of 0.4-0.8% is measured, the ferment at constant temperature at 23-33 DEG C stops fermentation when alcohol content is 6-8%, obtains apple
Fruit wine liquid, alcoholic fermentation, by the effect of saccharomycete zymase, can be generated by the glucide in cider under anaerobic
Alcohol, with the progress of fermentation, alcoholic strength is continuously improved, and the alcohol of high concentration has inhibiting effect to the growth fermentation of saccharomycete,
Alcohol metabolism can be caused slow, fermentation period is long, stops fermentation when alcohol content reaches certain value, can retain one in fruit juice
The former fragrant composition in part, increases organoleptic quality, while also containing the nutriments such as certain sugar, amino acid in fermentating wine, favorably
In the acetic acid bacteria flourish subsequently accessed, the acetic fermentation time can be made to shorten, after alcoholic fermentation, do not detach yeast, vinegar
Make yeast autolysis in acid fermentation, can provide the abundant nutriment such as protein, amino acid, polysaccharide for acetic acid bacteria, promotes acetic acid
Bacterium flourish, further shortens brewing period；
Acetic fermentation：Apple wine liquid is sent into apparatus for acetic acid fermentation tank, addition accounts for the acetic acid bacteria of applejack weight 9-11%, and another be added is divided
The biuret for not accounting for the citronellal and 0.04-0.06% of acetic acid bacteria weight 0.03-0.06%, in rotating speed 180-210r/min, 29-33
Under the conditions of DEG C, the fermentation of shaking table shaken cultivation terminates fermentation when alcohol content is down to 1-2%, and filtering, filtrate is apple vinegar,
Spare, on the one hand citronellal and biuret can make acetic acid bacteria rapidly adapt to alcohol and pol variation in feed liquid, shorten acetic acid bacteria life
Long lag phase provides sufficient alcohol dehydrogenase and acetaldehyde dehydrogenase for ethyl alcohol and oxidation of acetaldehyde, improves the conversion ratio of ethyl alcohol, drops
On the other hand the manufacturing cost of low apple vinegar beverage can destroy molecular surface viscosity in zymotic fluid, keep acetic acid bacteria rapider
Be dissolved in ethyl alcohol, improve the dispersion degree of acetic acid bacteria, so that the ethyl alcohol in feed liquid, acetaldehyde is more rapidly touched acetic acid bacteria cell membrane, carry
The effective concentration of substrate around high enzyme increases enzyme and ethyl alcohol, acetaldehyde close to chance shortens hair to increase reaction speed
The ferment time reduces energy consumption, and raw material availability increases, and carries out proper fermentation, can shorten the acetic fermentation time, make entirely to make
Making the period shortens, and is avoided that continued oxidation metabolism is formed by bad flavor, reduces prolonged chemical oxygen in fermentation and is turned into
With the destruction to the nutrient for plants such as polyphenol, natural former fruit fragrance and natural pigment etc., more cider and fruit early period are remained
The fragrant ingredient of original of wine, perfume sense will be obviously improved the flavor quality of fruit vinegar than milder；
Vinegar beverage is allocated：50-70 parts of apple vinegar, 80-100 parts of cider, 10-20 parts of honey, Sucralose 3-5 are taken by weight
Part, 90-120 parts of water, be made into apple vinegar beverage, former vinegar of apple is converted with cider so that have sweet tea in taste acid, sweet and sour, both
The life smell of vinegar of original vinegar is cleared up, and fragrant and sweet with fruit juice, mouthfeel is more rich, and sensory experience is more excellent；
Clarification filtration：Chitosan is pressed into solid-liquid ratio 1:Apple vinegar beverage is added in 9-11, is sufficiently stirred, and keeps 15-20 DEG C of temperature, quiet
It sets clarification 2-3h and removes larger solid impurity with strainer filtering, filtrate is poured into tubular membrane feed liquid bucket in temperature 23-27
DEG C, ultrafiltration 10-15min under the conditions of pressure 0.1-0.2MPa, remove impurity, clear drink liquid obtained, by chitosan and fruit
Vinegar is uniformly mixed, and the adsorption-flocculations such as electronegative pectin, aggregate into rapidly cotton-shaped particle in positively charged chitosan and fruit vinegar,
After removing precipitation, liquid more clear greatly improves the exterior quality of vinegar beverage, and has good stability, and vinegar beverage is made to protect
It is heavy to be not easy to return in the matter phase, and due to eliminating the substance with bitter taste such as tannin, flavor also makes moderate progress, and nutriment base
This does not change；
It sterilizes filling：After clear drink liquid tinning, 5-10s is sterilized at 80-90 DEG C, apple vinegar beverage product is made.
The made apple vinegar beverage of the present invention is weak yellow liquid, and clear integrates fruity, aroma and vinegar perfume (or spice), and fragrance is pure soft
With flavour sweet and sour taste, mellow coordination, pleasant impression is long, moves one deeply, and can improve digestive system, adjusts endocrine, has and eliminates
The effect of fatigue, detoxifying health-care, beauty and skin care.
Compared with the prior art, the advantages of the present invention are as follows：1）The present invention is first digested using cider, then is carried out alcohol and fitted
Degree fermentation, first makes the nutriments such as pectin be converted into soluble aldehydic acid, is discharged into fruit wine, to increase fruit wine flavor, improves former
Expect that utilization rate, alcohol proper fermentation not only improve acetic acid bacteria flourish, can make acetic fermentation cycle time, further shortens and make
It makes the period, reduces production cost, and fruit wine flavor can be increased, enrich sensory experience；2）The present invention uses acetic acid proper fermentation, both
The fragrant ingredient of original of more cider and fruit wine early period, such as hexanol, butyl acetate are remained, the thorn of complete fermentation vinegar sample is avoided
Swash property perfume (or spice) sense, remains the flavor substance of apple to greatest extent so that fruit vinegar tart flavour becomes softer, mellow, while effectively carrying
High yield mollic acid shortens fermentation time, shortens brewing period, promotes raw material availability；3）The production method that the present invention uses can
Strong operability, fabrication cycle is short, and raw material availability is high, can effectively reduce production cost, product appearance quality and sensory experience are excellent
It is good, there is competition potential, be conducive to industrialized production.
Specific implementation mode
The present invention program is described further below by embodiment：
Embodiment 1：
A kind of production method of apple vinegar beverage, specifically includes following steps：
1）It selects ripe, fresh apple to be crushed, squeeze the juice, is that vitamin C color protection is added in 2g/L by additive amount, filtering takes apple
The pectase of weight accounting 0.3% is added in juice, digests 1h at 40 DEG C of temperature, boils enzyme deactivation 5min to get fermenation raw liquid；
2）Fermenation raw liquid is sent to ethanol fermentation tank, is 12% with sucrose adjustment stoste sugar content, the work of stoste weight 0.4% is added
Property saccharomycete, the ferment at constant temperature at 25 DEG C, when alcohol content be 6% when stop fermentation, obtain apple wine liquid；
3）Apple wine liquid is sent into apparatus for acetic acid fermentation tank, addition accounts for the acetic acid bacteria of applejack weight 9%, rotating speed 180r/min, 29 DEG C
Under the conditions of, the fermentation of shaking table shaken cultivation terminates fermentation, filtering, filtrate is apple vinegar, spare when alcohol content is down to 1%；
4）50 parts of apple vinegar, 80 parts of cider, 10 parts of honey, 3 parts of Sucralose, 90 parts of water are taken by weight, are made into apple vinegar
Beverage；
5）Chitosan is pressed into solid-liquid ratio 1:9 are added apple vinegar beverage, are sufficiently stirred, and keep 15 DEG C of temperature, clarification 2h are stood, with filter
Net filtration removes larger solid impurity, and filtrate is poured into tubular membrane feed liquid bucket under the conditions of 23 DEG C of temperature, pressure 0.1MPa
Ultrafiltration 10min removes impurity, obtains clear drink liquid；
6）After clear drink liquid tinning, 5s is sterilized at 80 DEG C, apple vinegar beverage product is made.
Embodiment 2：
A kind of production method of apple vinegar beverage, specifically includes following steps：
1）It selects ripe, fresh apple to be crushed, squeeze the juice, is that vitamin C color protection is added in 2g/L by additive amount, filtering takes apple
The pectase of weight accounting 0.3% is added in juice, digests 1h at 40 DEG C of temperature, boils enzyme deactivation 5min to get fermenation raw liquid；
2）Fermenation raw liquid is sent to ethanol fermentation tank, is 12% with sucrose adjustment stoste sugar content, the work of stoste weight 0.4% is added
Property saccharomycete, the ferment at constant temperature at 25 DEG C, when alcohol content be 6% when stop fermentation, obtain apple wine liquid；
3）Apple wine liquid is sent into apparatus for acetic acid fermentation tank, addition accounts for the acetic acid bacteria of applejack weight 9%, and another be added accounts for acetic acid bacteria respectively
The citronellal of weight 0.03% and 0.04% biuret, under the conditions of rotating speed 180r/min, 29 DEG C, the fermentation of shaking table shaken cultivation,
When alcohol content is down to 1%, terminate fermentation, filtering, filtrate is apple vinegar, spare；
4）50 parts of apple vinegar, 80 parts of cider, 10 parts of honey, 3 parts of Sucralose, 90 parts of water are taken by weight, are made into apple vinegar
Beverage；
5）Chitosan is pressed into solid-liquid ratio 1:9 are added apple vinegar beverage, are sufficiently stirred, and keep 15 DEG C of temperature, clarification 2h are stood, with filter
Net filtration removes larger solid impurity, and filtrate is poured into tubular membrane feed liquid bucket under the conditions of 23 DEG C of temperature, pressure 0.1MPa
Ultrafiltration 10min removes impurity, obtains clear drink liquid；
6）After clear drink liquid tinning, 5s is sterilized at 80 DEG C, apple vinegar beverage product is made.
Embodiment 3：
A kind of production method of apple vinegar beverage, specifically includes following steps：
1）It selects ripe, fresh apple to be crushed, squeeze the juice, is that vitamin C color protection is added in 3g/L by additive amount, filtering takes apple
The pectase of weight accounting 0.4% is added in juice, digests 1.5h under temperature 45 C, boils enzyme deactivation 8min to get fermenation raw liquid；
2）Fermenation raw liquid is sent to ethanol fermentation tank, is 13% with sucrose adjustment stoste sugar content, the work of stoste weight 0.6% is added
Property saccharomycete, the ferment at constant temperature at 28 DEG C, when alcohol content be 8% when stop fermentation, obtain apple wine liquid；
3）Apple wine liquid is sent into apparatus for acetic acid fermentation tank, addition accounts for the acetic acid bacteria of applejack weight 10%, and another be added accounts for acetic acid bacteria respectively
The citronellal of weight 0.04% and 0.05% biuret, under the conditions of rotating speed 195r/min, 31 DEG C, the fermentation of shaking table shaken cultivation,
When alcohol content is down to 2%, terminate fermentation, filtering, filtrate is apple vinegar, spare；
4）60 parts of apple vinegar, 90 parts of cider, 15 parts of honey, 4 parts of Sucralose, 105 parts of water are taken by weight, are made into apple vinegar
Beverage；
5）Chitosan is pressed into solid-liquid ratio 1:10 are added apple vinegar beverage, are sufficiently stirred, and keep 17 DEG C of temperature, stand clarification 2.5h,
With strainer filtering, larger solid impurity is removed, filtrate is poured into tubular membrane feed liquid bucket in 25 DEG C of temperature, pressure 0.15MPa
Under the conditions of ultrafiltration 13min, remove impurity, obtain clear drink liquid；
6）After clear drink liquid tinning, 8s is sterilized at 85 DEG C, apple vinegar beverage product is made.
Embodiment 4：
A kind of production method of apple vinegar beverage, specifically includes following steps：
1）It selects ripe, fresh apple to be crushed, squeeze the juice, is that vitamin C color protection is added in 4g/L by additive amount, filtering takes apple
The pectase of weight accounting 0.5% is added in juice, digests 2h under temperature 45 C, boils enzyme deactivation 10min to get fermenation raw liquid；
2）Fermenation raw liquid is sent to ethanol fermentation tank, is 14% with sucrose adjustment stoste sugar content, the work of stoste weight 0.7% is added
Property saccharomycete, the ferment at constant temperature at 32 DEG C, when alcohol content be 7% when stop fermentation, obtain apple wine liquid；
3）Apple wine liquid is sent into apparatus for acetic acid fermentation tank, addition accounts for the acetic acid bacteria of applejack weight 11%, and another be added accounts for acetic acid bacteria respectively
The citronellal of weight 0.05% and 0.05% biuret, under the conditions of rotating speed 205r/min, 31 DEG C, the fermentation of shaking table shaken cultivation,
When alcohol content is down to 2%, terminate fermentation, filtering, filtrate is apple vinegar, spare；
4）70 parts of apple vinegar, 95 parts of cider, 18 parts of honey, 5 parts of Sucralose, 120 parts of water are taken by weight, are made into apple vinegar
Beverage；
5）Chitosan is pressed into solid-liquid ratio 1:11 are added apple vinegar beverage, are sufficiently stirred, and keep 20 DEG C of temperature, stand clarification 3h, use
Strainer filtering removes larger solid impurity, and filtrate is poured into tubular membrane feed liquid bucket in 27 DEG C of temperature, pressure 0.2MPa conditions
Lower ultrafiltration 15min removes impurity, obtains clear drink liquid；
6）After clear drink liquid tinning, 8s is sterilized at 85 DEG C, apple vinegar beverage product is made.
Embodiment 5：
A kind of production method of apple vinegar beverage, advanced optimizes that steps are as follows：
1）It selects ripe, fresh apple to be crushed, squeeze the juice, is that vitamin C color protection is added in 4g/L by additive amount, filtering takes apple
The pectase of weight accounting 0.5% is added in juice, digests 2h under temperature 45 C, boils enzyme deactivation 10min to get fermenation raw liquid；
2）Fermenation raw liquid is sent to ethanol fermentation tank, is 14% with sucrose adjustment stoste sugar content, the work of stoste weight 0.7% is added
Property saccharomycete, the ferment at constant temperature at 32 DEG C, when alcohol content be 7% when stop fermentation, obtain apple wine liquid, be added saccharomycete
While, the dihydroxyacetone (DHA) of saccharomycete weight 0.05% is added, dihydroxyacetone (DHA) can extend the logarithmic phase of Yeast Growth, make
Metabolism of yeasts goes out more saccharomycete zymase, while can form polar bond with glucose terminal hydroxyl, and glucose is promoted to exist
Dissolving in alcohol reduces alcohol concentration around saccharomycete, reduces the inhibition to zymase, accelerates glucose by alcoholization oxydasis
At the speed of alcohol, shortens wine ferment and take, the fruit vinegar brewing period is made further to shorten；
3）Apple wine liquid is sent into apparatus for acetic acid fermentation tank, addition accounts for the acetic acid bacteria of applejack weight 11%, and another be added accounts for acetic acid bacteria respectively
The citronellal of weight 0.05% and 0.05% biuret, under the conditions of rotating speed 205r/min, 31 DEG C, the fermentation of shaking table shaken cultivation,
When alcohol content is down to 2%, terminate fermentation, filtering, filtrate is apple vinegar, spare；
4）70 parts of apple vinegar, 95 parts of cider, 18 parts of honey, 5 parts of Sucralose, 120 parts of water are taken by weight, are made into apple vinegar
Beverage；
5）Chitosan is pressed into solid-liquid ratio 1:11 are added apple vinegar beverage, are sufficiently stirred, and keep 20 DEG C of temperature, stand clarification 3h, use
Strainer filtering removes larger solid impurity, and filtrate is poured into tubular membrane feed liquid bucket in 27 DEG C of temperature, pressure 0.2MPa conditions
Lower ultrafiltration 15min removes impurity, obtains clear drink liquid；
6）After clear drink liquid tinning, 8s is sterilized at 85 DEG C, apple vinegar beverage product is made.
It is control group with embodiment 1, embodiment 2-5 is test group, and the quality of made apple vinegar beverage and sense organ are carried out
Comprehensive Assessment, wherein organic acid mainly measure malic acid and citric acid content, concrete outcome such as the following table 1.
1 apple vinegar beverage organoleptic quality Comprehensive Assessment of table
As seen from the above table, the apple vinegar beverage product brewing time obtained by embodiment 2-5 is significantly reduced compared with control group, raw material profit
It is significantly improved with rate, effectively reduces production cost, total acid content increased in apple vinegar beverage, the sense of fragrance, mouthfeel, color and luster
Official's experience is more excellent, more the market competitiveness.
Routine operation in operating procedure of the present invention is well known to those skilled in the art, herein without repeating.
Technical scheme of the present invention is described in detail in embodiment described above, it should be understood that the above is only
For specific embodiments of the present invention, it is not intended to restrict the invention, all any modifications made in the spirit of the present invention,
Supplement or similar fashion replacement etc., should all be included in the protection scope of the present invention.
Claims (8)
1. a kind of production method of apple vinegar beverage, including it is fermenation raw liquid making, alcoholic fermentation, acetic fermentation, vinegar beverage allotment, clear
Filter clearly, sterilize it is filling, it is characterised in that：The acetic fermentation step is：Apple wine liquid is sent into apparatus for acetic acid fermentation tank, to apple
Acetic acid bacteria, citronellal and biuret, cultivation and fermentation are added in wine liquid to filter after fermentation, filtrate is apple vinegar, spare.
2. a kind of production method of apple vinegar beverage according to claim 1, it is characterised in that：The addition of the acetic acid bacteria
Amount is the 9-11% of applejack weight.
3. a kind of production method of apple vinegar beverage according to claim 1, it is characterised in that：The citronellal is acetic acid
The 0.03-0.06% of bacterium weight, the biuret are the 0.04-0.06% of acetic acid bacteria weight.
4. a kind of production method of apple vinegar beverage according to claim 1, it is characterised in that：The fermentation rotating speed is
180-210r/min, temperature is 29-33 DEG C, when alcohol content is down to 1-2%, terminates fermentation.
5. a kind of production method of apple vinegar beverage according to claim 1, it is characterised in that：The fermenation raw liquid makes
Step is：Apple is crushed, is squeezed the juice, is that vitamin C color protection is added in 1-4g/L by additive amount, filtering takes cider that weight is added
The pectase of accounting 0.3-0.5% digests 1-2h at 40-50 DEG C of temperature, boils enzyme deactivation 5-10min to get fermenation raw liquid.
6. a kind of production method of apple vinegar beverage according to claim 1, it is characterised in that：The alcoholic fermentation step
For：Fermenation raw liquid is sent to ethanol fermentation tank, stoste sugar content 11-15% is adjusted with sucrose, is added stoste weight 0.4-0.8%'s
Active yeast, the ferment at constant temperature at 23-33 DEG C stop fermentation when alcohol content is 6-8%, obtain apple wine liquid.
7. a kind of production method of apple vinegar beverage according to claim 1, it is characterised in that：The vinegar beverage adaptation step
For：50-70 parts of apple vinegar, 80-100 parts of cider, 10-20 parts of honey, 3-5 parts of Sucralose, water 90-120 are taken by weight
Part, it is made into apple vinegar beverage.
8. a kind of production method of apple vinegar beverage according to claim 1, it is characterised in that：The clarification filtration step
For：Chitosan is pressed into solid-liquid ratio 1:Apple vinegar beverage is added in 9-11, is sufficiently stirred, and keeps 15-20 DEG C of temperature, stands clarification 2-
3h removes larger solid impurity with strainer filtering, and filtrate is poured into tubular membrane feed liquid bucket in 23-27 DEG C of temperature, pressure
Ultrafiltration 10-15min under the conditions of 0.1-0.2MPa removes impurity, obtains clear drink liquid.
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| CN110144285A (en) * | 2019-06-20 | 2019-08-20 | 山东绿风农业集团有限公司 | A kind of preparation method of alfalfa health-care vinegar |
| CN110777044A (en) * | 2019-11-05 | 2020-02-11 | 山东农业大学 | High-flavonoid apple vinegar and preparation method thereof |
| CN110846198A (en) * | 2019-12-10 | 2020-02-28 | 南宁市肯扬生物技术有限公司 | Apple vinegar without pigment and preparation method thereof |
| CN112715810A (en) * | 2021-01-19 | 2021-04-30 | 云南绿新生物药业有限公司 | Apple vinegar beverage containing water-soluble cannabidiol and preparation method thereof |
| CN114480069A (en) * | 2022-01-06 | 2022-05-13 | 山西顺天活力通大健康科技有限公司 | Preparation method of micromolecular fruit vinegar |
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Application publication date: 20181030 |