CN109055169A - A kind of preparation method of watermelon peel fruit vinegar - Google Patents
A kind of preparation method of watermelon peel fruit vinegar Download PDFInfo
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- CN109055169A CN109055169A CN201810963931.XA CN201810963931A CN109055169A CN 109055169 A CN109055169 A CN 109055169A CN 201810963931 A CN201810963931 A CN 201810963931A CN 109055169 A CN109055169 A CN 109055169A
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- watermelon peel
- watermelon
- fruit vinegar
- vinegar
- preparation
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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
The present invention relates to a kind of preparation methods of watermelon peel fruit vinegar, belong to processing technology of fruit vinegar field.The present invention is using the watermelon peel after removing flesh as raw material, by feedstock processing, enzymolysis processing, enzyme deactivation, alcoholic fermentation, acetic fermentation, filtering and ageing, seasoning and sterilization, watermelon peel fruit vinegar made from packaging and other steps is not only full of nutrition, unique flavor, natural taste is soft, also have effects that relieve summer heat diuresis, invigorating the spleen heat-clearing, while also improving the utilization rate of watermelon peel, opens up new way for the deep processing and utilization of watermelon peel.
Description
Technical field
The present invention relates to a kind of preparation methods of watermelon peel fruit vinegar, belong to processing technology of fruit vinegar field.
Background technique
It for the processing fent of raw material or above-mentioned fruit is former that fruit vinegar, which is with fruit including hawthorn, grape, persimmon etc.,
Sour seasoning or sour made of material brewing, have both the alimentary health-care function of fruit and vinegar.Fruit vinegar facilitates people
Body tricarboxylic acid cycle is normally carried out, and can promote the metabolism of body, to keep aerobic metabolism smooth, is conducive to remove deposition
Lactic acid, adjust acid-base balance, eliminate fatigue, different fruit vinegar kinds have different effects, for example apple vinegar, persimmon vinegar can
With blood pressure lowering, softening blood vessel, jujube vinegar can fill blood, and there are also the organic drinks that many flowers and fruits vinegar are all health.
Watermelon peel, alias EXOCARPIUM CITRULLI, containing citrulling, glycine betaine, malic acid, fructose, glucose, sucrose, lycopene,
Vitamin C etc. has diuresis, can be to treat nephritic dropsy, hepatopathy jaundice and diabetes.In addition there are antipyretic, rush
Into effect of wound healing and promotion human skin metabolism.And now, people mainly eat the melon pulp part of watermelon, right
It in watermelon peel, is eaten by the way of marinated, utilization rate is low, nutritive value is not high, it is excessively edible to be not easy.If energy
Using watermelon peel as raw material, watermelon peel fruit vinegar is made, watermelon peel utilization rate can be greatly improved.
Summary of the invention
To solve the above problems, the present invention provides a kind of preparation method of watermelon peel fruit vinegar, simple production process.
To achieve the above object, the invention adopts the following technical scheme:
A kind of preparation method of watermelon peel fruit vinegar, includes the following steps:
A. feedstock processing: choosing fresh watermelon, after removing shagreen and red flesh, is crushed, juicing, obtains watermelon latex；
B. enzymolysis processing: being added citric acid into watermelon peel slurry, and adjusting ph value is 3.0~4.0, adds complex enzyme, and 50
~55 DEG C of constant temperature digest 1.5~2.5h, obtain watermelon peel enzymatic hydrolysis slurry；
C. enzyme deactivation: the watermelon peel enzymatic hydrolysis slurry in step B is warming up to 85~95 DEG C, keeps 10~20min, filtering obtains western
Melon skin liquid a；
D. alcoholic fermentation: the watermelon peel liquid a inoculation yeast bacterium obtained into step C, inoculum concentration are watermelon peel liquid a mass
6~8%, it ferments, obtains watermelon peel liquid b；
E. acetic fermentation: into step D, watermelon peel liquid b obtained is inoculated with acetic acid bacteria, and inoculum concentration is watermelon peel liquid b mass
12~14%, it ferments, obtains watermelon peel original vinegar；
F. filtering, ageing: the raw vinegar of limpid watermelon peel can will be obtained after the filtering of watermelon peel original vinegar；Raw vinegar is heated to 80~85 again
DEG C, seal 3~4d of ageing, as watermelon peel fruit vinegar；
G. season, sterilize: adjustment watermelon peel fruit vinegar acidity is 5~9g/L, 30~150g/L of pol or is tuned into xylitol
Sugar-free fruit vinegar, diatomite filtering, using high-temperature instantaneous sterilization, 115~135 DEG C of temperature, 3~5s of time；
H packaging: controlling 60~65 DEG C of filling temperature, and capping cooling, labeling, checks, vanning.
As a preferred embodiment of the above solution, in the step B, the mass ratio of complex enzyme and watermelon latex is (2~5): 100.
The preferred complex enzyme as above scheme is cellulase, pectase, the proteolysis that ratio is 5:3:2:1
The composition of enzyme and carbohydrase.
As in the preferred step D of above scheme, before inoculation yeast, the p H of watermelon peel liquid a is adjusted to 4.2
~4.4.
As a preferred embodiment of the above solution, in the step D, fermentation temperature control at 25~30 DEG C, fermentation time is 4~
7d。
As a preferred embodiment of the above solution, in the step E, acetic acid bacteria is Acetobacter pasteurianus.
As a preferred embodiment of the above solution, in the step E, 26~30 DEG C of fermentation temperature, 3~5d of fermentation time.
Beneficial effects of the present invention: the fruit vinegar that the present invention uses watermelon peel to make for raw material, full of nutrition, unique flavor,
Acidity is agreeable to the taste, and natural taste is soft, has effects that relieve summer heat diuresis, invigorating the spleen heat-clearing, furthermore opens up newly for the deep processing of watermelon peel
Approach.
Specific embodiment
Embodiment 1
A kind of preparation method of watermelon peel fruit vinegar, includes the following steps:
A. feedstock processing: choosing fresh watermelon, after removing shagreen and red flesh, is crushed, juicing, obtains watermelon latex；
B. enzymolysis processing: being added citric acid into watermelon peel slurry, adjust ph to 3.0, adds complex enzyme, and additional amount is west
Melon skin starches the 2% of quality, and 50 DEG C of constant temperature digest 2.5h, obtains watermelon peel enzymatic hydrolysis slurry, wherein complex enzyme cellulase, pectase,
The ratio of proteolytic enzyme and carbohydrase is 5:3:2:1；
C. enzyme deactivation: the watermelon peel enzymatic hydrolysis slurry in step B is warming up to 85 DEG C, keeps 20min, filtering obtains watermelon peel liquid a；
D. alcoholic fermentation: after the pH of watermelon peel liquid a is adjusted to 4.2, saccharomycete is inoculated, inoculum concentration is watermelon peel liquid a
The 6% of quality, ferment 7d under the conditions of 25 DEG C, obtains watermelon peel liquid b；
E. acetic fermentation: being inoculated with Acetobacter pasteurianus to watermelon peel liquid b, and inoculum concentration is the 14% of watermelon peel liquid b mass,
Ferment 5d under the conditions of 26 DEG C, obtains watermelon peel original vinegar；
F. filtering, ageing: the raw vinegar of limpid watermelon peel can will be obtained after the filtering of watermelon peel original vinegar；Raw vinegar is heated to 80 DEG C again,
Seal ageing 4d, as watermelon peel fruit vinegar；
G. season, sterilize: adjust watermelon peel fruit vinegar and pol, after adjusting the acidity of watermelon peel fruit vinegar be 5g/L, pol
For 150g/L, after filtering, using high-temperature instantaneous sterilization, 135 DEG C of temperature, time 3s；
H packaging: controlling filling temperature 60 C, and capping cooling, labeling, checks, vanning.
Embodiment 2
A kind of preparation method of watermelon peel fruit vinegar, includes the following steps:
A. feedstock processing: choosing fresh watermelon, after removing shagreen and red flesh, is crushed, juicing, obtains watermelon latex；
B. enzymolysis processing: being added citric acid into watermelon peel slurry, adjust ph to 4.0, adds complex enzyme, and additional amount is west
Melon skin starches the 5% of quality, and 55 DEG C of constant temperature digest 1.5h, obtains watermelon peel enzymatic hydrolysis slurry, wherein complex enzyme cellulase, pectase,
The ratio of proteolytic enzyme and carbohydrase is 5:3:2:1；
C. enzyme deactivation: step watermelon peel enzymatic hydrolysis slurry is warming up to 95 DEG C, keeps 10min, filtering obtains watermelon peel liquid a；
D. alcoholic fermentation: after the pH of watermelon peel liquid a is adjusted to 4.4, saccharomycete is inoculated, inoculum concentration is watermelon peel liquid a
The 8% of quality, ferment 4d under the conditions of 30 DEG C, obtains watermelon peel liquid b；
E. acetic fermentation: being inoculated with Acetobacter pasteurianus to watermelon peel liquid b, and inoculum concentration is the 14% of watermelon peel liquid b mass,
Ferment 3d under the conditions of 30 DEG C, obtains watermelon peel original vinegar；
F. filtering, ageing: the raw vinegar of limpid watermelon peel can will be obtained after the filtering of watermelon peel original vinegar；Raw vinegar is heated to 85 DEG C again,
Seal ageing 3d, as watermelon peel fruit vinegar；
G. season, sterilize: adjust watermelon peel fruit vinegar and pol, after adjusting the acidity of watermelon peel fruit vinegar be 9g/L, pol
For 30g/L, after filtering, using high-temperature instantaneous sterilization, 115 DEG C of temperature, time 5s；
H packaging: controlling 65 DEG C of filling temperature, and capping cooling, labeling, checks, vanning.
Embodiment 3
A kind of preparation method of watermelon peel fruit vinegar, includes the following steps:
A. feedstock processing: choosing fresh watermelon, after removing shagreen and red flesh, is crushed, juicing, obtains watermelon latex；
B. enzymolysis processing: being added citric acid into watermelon peel slurry, adjust ph to 3.5, adds complex enzyme, and additional amount is west
Melon skin starches the 3% of quality, and 52 DEG C of constant temperature digest 2h, obtains watermelon peel enzymatic hydrolysis slurry, wherein complex enzyme cellulase, pectase, egg
The ratio of white hydrolase and carbohydrase is 5:3:2:1；
C. enzyme deactivation: step watermelon peel enzymatic hydrolysis slurry is warming up to 90 DEG C, keeps 15min, filtering obtains watermelon peel liquid a；
D. alcoholic fermentation: after the pH of watermelon peel liquid a is adjusted to 4.3, saccharomycete is inoculated, inoculum concentration is watermelon peel liquid a
The 7% of quality, ferment 5d under the conditions of 28 DEG C, obtains watermelon peel liquid b；
E. acetic fermentation: being inoculated with Acetobacter pasteurianus to watermelon peel liquid b, and inoculum concentration is the 13% of watermelon peel liquid b mass,
Ferment 4d under the conditions of 28 DEG C, obtains watermelon peel original vinegar；
F. filtering, ageing: the raw vinegar of limpid watermelon peel can will be obtained after the filtering of watermelon peel original vinegar；Raw vinegar is heated to 83 DEG C again,
Seal ageing 3.5d, as watermelon peel fruit vinegar；
G. season, sterilize: adjust watermelon peel fruit vinegar and pol, after adjusting the acidity of watermelon peel fruit vinegar be 7g/L, pol
For 80g/L, after filtering, using high-temperature instantaneous sterilization, 120 DEG C of temperature, time 4s；
H packaging: controlling 62 DEG C of filling temperature, and capping cooling, labeling, checks, vanning.
Embodiment 4
In the present embodiment, difference from Example 3 are as follows: the acidity of watermelon peel fruit vinegar is 6g/L, sugar after adjusting in step G
Degree is 60g/L.
Embodiment 5
In the present embodiment, difference from Example 3 is to adjust the sugar of watermelon peel fruit vinegar in step G by xylitol
Degree prepares sugar-free fruit vinegar.
Claims (7)
1. a kind of preparation method of watermelon peel fruit vinegar, which comprises the steps of:
A. feedstock processing: choosing fresh watermelon, after removing shagreen and red flesh, is crushed, juicing, obtains watermelon latex；
B. enzymolysis processing: being added citric acid into watermelon peel slurry, and adjusting ph value is 3.0~4.0, adds complex enzyme, and 50~55
DEG C constant temperature digests 1.5~2.5h, obtains watermelon peel enzymatic hydrolysis slurry；
C. enzyme deactivation: the watermelon peel enzymatic hydrolysis slurry in step B is warming up to 85~95 DEG C, keeps 10~20min, filtering obtains watermelon peel
Liquid a；
D. alcoholic fermentation: the watermelon peel liquid a inoculation yeast bacterium obtained into step C, inoculum concentration be watermelon peel liquid a mass 6~
8%, it ferments, obtains watermelon peel liquid b；
E. acetic fermentation: into step D, watermelon peel liquid b obtained is inoculated with acetic acid bacteria, inoculum concentration be watermelon peel liquid b mass 12~
14%, it ferments, obtains watermelon peel original vinegar；
F. filtering, ageing: the limpid raw vinegar of watermelon peel will be obtained after the filtering of watermelon peel original vinegar；Raw vinegar is heated to 80~85 DEG C again, it is close
Seal 3~4d of ageing, as watermelon peel fruit vinegar；
G. season, sterilize: the acidity for adjusting watermelon peel fruit vinegar is 5~9g/L, 30~150g/L of pol or is tuned into nothing with xylitol
Candy vinegar, diatomite filtering, using high-temperature instantaneous sterilization, 115~135 DEG C of temperature, 3~5s of time；
H packaging: controlling 60~65 DEG C of filling temperature, and capping cooling, labeling, checks, vanning.
2. the preparation method of watermelon peel fruit vinegar according to claim 1, which is characterized in that in the step B, complex enzyme with
The mass ratio of watermelon latex is (2~5): 100.
3. the preparation method of watermelon peel fruit vinegar according to claim 1 or 2, which is characterized in that the complex enzyme is ratio
For the composition of the cellulase of 5:3:2:1, pectase, proteolytic enzyme and carbohydrase.
4. the preparation method of watermelon peel fruit vinegar according to claim 1, which is characterized in that in the step D, in inoculation ferment
Before mother, the pH of watermelon peel liquid a is adjusted to 4.2~4.4.
5. the preparation method of watermelon peel fruit vinegar according to claim 1, which is characterized in that in the step D, fermentation temperature
At 25~30 DEG C, fermentation time is 4~7d for control.
6. the preparation method of watermelon peel fruit vinegar according to claim 1, which is characterized in that in the step E, acetic acid bacteria is
Acetobacter pasteurianus.
7. the preparation method of watermelon peel fruit vinegar according to claim 1, which is characterized in that in the step E, fermentation temperature
26~30 DEG C, 3~5d of fermentation time.
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|---|---|---|---|
| CN201810963931.XA CN109055169A (en) | 2018-08-23 | 2018-08-23 | A kind of preparation method of watermelon peel fruit vinegar |
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104738769A (en) * | 2013-12-26 | 2015-07-01 | 青岛休闲食品有限公司 | Watermelon peel fruit vinegar beverage brewing process |
| CN104738770A (en) * | 2013-12-26 | 2015-07-01 | 青岛休闲食品有限公司 | Watermelon peel fruit vinegar beverage formula |
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2018
- 2018-08-23 CN CN201810963931.XA patent/CN109055169A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104738769A (en) * | 2013-12-26 | 2015-07-01 | 青岛休闲食品有限公司 | Watermelon peel fruit vinegar beverage brewing process |
| CN104738770A (en) * | 2013-12-26 | 2015-07-01 | 青岛休闲食品有限公司 | Watermelon peel fruit vinegar beverage formula |
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Application publication date: 20181221 |