CN109097239A - A kind of fermentation process of litchi fruit vinegar - Google Patents
A kind of fermentation process of litchi fruit vinegar Download PDFInfo
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- CN109097239A CN109097239A CN201811033966.XA CN201811033966A CN109097239A CN 109097239 A CN109097239 A CN 109097239A CN 201811033966 A CN201811033966 A CN 201811033966A CN 109097239 A CN109097239 A CN 109097239A
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- fermentation
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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
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- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Life Sciences & Earth Sciences (AREA)
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- Health & Medical Sciences (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Food Science & Technology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Non-Alcoholic Beverages (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
A kind of fermentation process of litchi fruit vinegar, the selection of first step raw material；Second step pretreatment of raw material takes the litchi meat of peeled and cored to be beaten, and pours into stand-by in brewing fermentation tank；Third step adds the yeast that weight ratio is a ten thousandth into brewing fermentation tank, after stirring, covers fermentation 10-15 days, alcoholic fermentation finishes；A ten thousandth vinegar vinegar bacterium is added in 4th step, into acetic fermentation, in fermentation process, monitors acidity at any time, and controlling the total acid mass concentration in fermentation liquid is 3.8-6.0g/100mL, and finished product vinegar liquid is formed after stablizing；5th step sterilizing, homogeneous, filling, manufacture craft of the present invention is simple, and lichee fruity is dense, and acidity is soft, health care, and it is strong to promote digestion power, and the people of any age bracket can be suitble to drink.
Description
Technical field
The invention belongs to drinking vinegar technical fields, and in particular to be that a kind of fruity is strong, the simple lichee of zymotechnique
The fermentation process of fruit vinegar.
Background technique
With the continuous improvement of people's living standards, people are also increasing to the demand of fruit vinegar, in our traditional fruits
In the manufacturing process of vinegar, majority uses manual operation, and labor intensity is high, and the production cycle is long, and raw material availability is low, and vinegar productivity is low,
And unstable quality, the case where being easy to appear bad vinegar and everfermentation generation.
Summary of the invention
In view of the deficiencies of the prior art, it is an object of the present invention to provide one kind can batch fermentation, fermentation success rate is high, tart flavour
The fermentation process of soft litchi fruit vinegar.
The present invention is achieved by the following technical solutions: a kind of fermentation process of litchi fruit vinegar, the specific steps are as follows:
The selection of the first step, raw material chooses the full fresh lichee of pulp, cleans peeled and cored.
Second step, pretreatment of raw material (preparation of Lychee juice), takes the litchi meat of peeled and cored to be beaten, pours into brewing fermentation tank
It is interior stand-by.
Third step adds the yeast that weight ratio is a ten thousandth into brewing fermentation tank, after stirring, covers
Fermentation 10-15 days needs to be cooled down with cooling tube in time during which when the wine temperature for peak period of fermenting rises to 30 degree or more.
Centesimal vinegar vinegar bacterium is added in 4th step, into acetic fermentation, in fermentation process, monitors acidity at any time, controls
Total acid mass concentration in fermentation liquid is 3.8-6.0g/100mL, and finished product vinegar liquid is formed after stablizing.
5th step, sterilizing, homogeneous, filling, finished product vinegar liquid enters homogenizer after going sediment to filter, homogenization pressure 25MP,
Then it is de-gassed, degassing pressure is 0.05 MP；Immediately with 30S, 135 DEG C of instantaneous sterilizings, at 92 DEG C -95 DEG C or so after degassing
It pours into sufficiently clean vial, covers rapidly, be then fed into 95 DEG C of sterilization machine and sterilize 30 minutes, guarantee sterile.
The beneficial effects of the present invention are embodied in compared with prior art, manufacture craft of the present invention is simple, and lichee fruity is dense
Thickness, acidity is soft, health care, and rush digestion power is strong, and the people of any age bracket can be suitble to drink.
Specific embodiment
A kind of fermentation process of litchi fruit vinegar, the specific steps are as follows:
Full 1000 jin of fresh lichee of pulp are chosen in the selection of the first step, raw material, clean peeled and cored.
Second step, pretreatment of raw material (preparation of Lychee juice), takes the litchi meat of peeled and cored to be beaten, pours into brewing fermentation tank
It is interior stand-by.
Third step adds the yeast that weight ratio is 0.1 jin into brewing fermentation tank, after stirring, covers hair
It ferment 10-15 days, during which when the wine temperature for peak period of fermenting rises to 30 degree or more, needs to be cooled down with cooling tube in time.
4th step, it is 10 jin of vinegar vinegar bacterium that weight ratio, which is added, into acetic fermentation, in fermentation process, monitors acidity at any time,
Controlling the total acid mass concentration in fermentation liquid is 6.0g/100mL, and post-fermentation to be stablized stops.
It is stand-by to leave and take finished product vinegar liquid after filter residue object excessively for 5th step, quiescent setting fermented product liquid.
6th step, sterilizing, homogeneous, filling, finished product vinegar liquid enters homogenizer after going sediment to filter, homogenization pressure 25MP,
Then it is de-gassed, degassing pressure is 0.05 MP；Immediately with 30S after degassing, 135 DEG C of instantaneous sterilizings are poured at 95 DEG C or so and are filled
Divide in clean vial, cover rapidly, is then fed into 95 DEG C of sterilization machine and sterilizes 30 minutes, guarantee is sterile.
Claims (1)
1. a kind of fermentation process of litchi fruit vinegar, it is characterised in that: specific step is as follows,
The selection of the first step, raw material chooses the full fresh lichee of pulp, cleans peeled and cored；
Second step, pretreatment of raw material (preparation of Lychee juice), takes the litchi meat of peeled and cored to be beaten, pour into brewing fermentation tank to
With；
Third step adds the yeast that weight ratio is a ten thousandth into brewing fermentation tank, after stirring, covers fermentation
It 10-15 days, during which when the wine temperature for peak period of fermenting rises to 30 degree or more, needs to be cooled down with cooling tube in time；
A ten thousandth vinegar vinegar bacterium is added in 4th step, into acetic fermentation, in fermentation process, monitors acidity at any time, controls fermentation liquid
In total acid mass concentration be 3.8-6.0g/100mL, after stablizing formed finished product vinegar liquid；
5th step, sterilizing, homogeneous, filling, finished product vinegar liquid enters homogenizer after going sediment to filter, homogenization pressure 25MP, then
It is de-gassed, degassing pressure is 0.05 MP；Immediately with 30S after degassing, 135 DEG C of instantaneous sterilizings are poured at 92 DEG C -95 DEG C or so
It sufficiently in clean vial, covers rapidly, is then fed into 95 DEG C of sterilization machine and sterilizes 30 minutes, guarantee sterile.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811033966.XA CN109097239A (en) | 2018-09-05 | 2018-09-05 | A kind of fermentation process of litchi fruit vinegar |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811033966.XA CN109097239A (en) | 2018-09-05 | 2018-09-05 | A kind of fermentation process of litchi fruit vinegar |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109097239A true CN109097239A (en) | 2018-12-28 |
Family
ID=64865154
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811033966.XA Pending CN109097239A (en) | 2018-09-05 | 2018-09-05 | A kind of fermentation process of litchi fruit vinegar |
Country Status (1)
| Country | Link |
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| CN (1) | CN109097239A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110272806A (en) * | 2019-07-31 | 2019-09-24 | 广东祯州集团有限公司 | A kind of production method of lichee making vinegar |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101215518A (en) * | 2008-01-21 | 2008-07-09 | 福建农林大学 | Litchi fruit vinegar and its preparing method |
| CN104651209A (en) * | 2014-12-19 | 2015-05-27 | 李进 | Litchi vinegar and preparation method thereof |
| CN106350431A (en) * | 2016-11-17 | 2017-01-25 | 牛宝芬 | Preparation method of litchi fruit vinegar |
| KR20170049102A (en) * | 2015-10-28 | 2017-05-10 | 김공수 | Preparation Method of the Fermentation Vinegar of Chestnut and Ogalpi Fruit |
-
2018
- 2018-09-05 CN CN201811033966.XA patent/CN109097239A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101215518A (en) * | 2008-01-21 | 2008-07-09 | 福建农林大学 | Litchi fruit vinegar and its preparing method |
| CN104651209A (en) * | 2014-12-19 | 2015-05-27 | 李进 | Litchi vinegar and preparation method thereof |
| KR20170049102A (en) * | 2015-10-28 | 2017-05-10 | 김공수 | Preparation Method of the Fermentation Vinegar of Chestnut and Ogalpi Fruit |
| CN106350431A (en) * | 2016-11-17 | 2017-01-25 | 牛宝芬 | Preparation method of litchi fruit vinegar |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110272806A (en) * | 2019-07-31 | 2019-09-24 | 广东祯州集团有限公司 | A kind of production method of lichee making vinegar |
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Application publication date: 20181228 |
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| WD01 | Invention patent application deemed withdrawn after publication |