CN109207335A - The preparation method of rose apple vinegar - Google Patents
The preparation method of rose apple vinegar Download PDFInfo
- Publication number
- CN109207335A CN109207335A CN201811280326.9A CN201811280326A CN109207335A CN 109207335 A CN109207335 A CN 109207335A CN 201811280326 A CN201811280326 A CN 201811280326A CN 109207335 A CN109207335 A CN 109207335A
- Authority
- CN
- China
- Prior art keywords
- added
- apple
- rose
- fermentation
- preparation
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- 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 invention discloses a kind of preparation methods of rose apple vinegar, comprising the following steps: (1) apple is squeezed the juice, obtain filtrate；(2) pectase is added in filtrate, handles 1-3h under the conditions of temperature is 50-60 DEG C, rose is added in fruit juice, the amount that rock sugar is added is 150-250g/L, and adjusting ph of a juice is 4.5-5.5；(3) the yeast fermentation after activation is added is added lactic acid bacteria ferment in the main fermentation later period and carries out anaerobic fermentation, and being then diluted with water adjustment alcoholic strength is 3-8%；(4) acetic acid bacteria that access apparatus for acetic acid fermentation tank is split fermentation method addition 0.5-2% under the conditions of 28-33 DEG C after sterilizing ferments 2-4 days no longer rises to acidity, terminates fermentation；(5) fruit vinegar is placed in high-pressure bottle, under conditions of 5-15 DEG C, is forced under 100-150MPa and handles 10-20min；(6) filter sterilization.Preparation method of the invention uses apple and rose as raw material, and by secondary fermentation, the apple vinegar unique flavor being prepared has the fragrance of rose, and mouthfeel is good, and tart flavour does not stimulate in apple vinegar.
Description
Technical field
The present invention relates to fruit vinegar field, in particular to a kind of preparation method of rose apple vinegar.
Background technique
Apple vinegar, refer to cider it is fermented made of vinegar, again convert with drink made of the raw materials such as cider.It is not
Flavouring in kitchen.Former vinegar of apple, which is converted, makes have sweet tea in taste acid with cider, and sweet and sour had both cleared up the raw vinegar of original vinegar
Taste, it is also fragrant and sweet with fruit juice, it drinks very tasty and refreshing.
Apple vinegar is to rise to be the comprehensive utilization for realizing apple and the new product developed in recent years, containing rich in apple vinegar
Rich organic acid can soften plant fiber and promote the metabolism of sugar, dissolve the sclerotin in animal based food, promote the suction of calcium and phosphorus
It receives, and " fatigue substances " the i.e. Lactic acid and Pyruvic acid in muscle can be released, vinegar is also adjustable the acid-base balance in blood, helps to disappear
Change, promotes the absorption of nutriment in food, and inhibit and reduce the formation of oxide in aging course.
The information disclosed in the background technology section is intended only to increase the understanding to general background of the invention, without answering
When being considered as recognizing or imply that the information constitutes the prior art already known to those of ordinary skill in the art in any form.
Summary of the invention
The purpose of the present invention is to provide a kind of preparation methods of rose apple vinegar, so that tart flavour in apple vinegar be overcome to pierce
It is prominent to swash property, the bad disadvantage of single taste, mouthfeel.
To achieve the above object, the present invention provides a kind of preparation methods of rose apple vinegar, comprising the following steps:
(1) stripping and slicing after cleaning apple, squeezes the juice, filtrate is then obtained by filtration；
(2) pectase is added in filtrate, handles 1-3h under the conditions of temperature is 50-60 DEG C, then be warming up to 80-90 DEG C and go out
Rose is added in fruit juice, rock sugar is then added by enzyme 5-10min, and the amount that rock sugar is added is 150-250g/L, adjusts fruit juice pH
Value is 4.5-5.5, obtains karusen；
(3) be added activation after yeast, carry out wine fermentation in the fermenter, the main fermentation later period be added lactic acid bacteria ferment into
Row anaerobic fermentation, being then diluted with water adjustment alcoholic strength is 3-8%；
(4) apparatus for acetic acid fermentation tank is accessed after sterilizing is split fermentation method addition 0.5-2%'s under the conditions of 28-33 DEG C
Acetic acid bacteria ferments 2-4 days no longer to be risen to acidity, terminates fermentation；
(5) fruit vinegar is placed in high-pressure bottle, under conditions of 5-15 DEG C, is forced under 100-150MPa and handles 10-
20min；
(6) filter sterilization.
Preferably, in above-mentioned technical proposal, antioxidant, the antioxidant are added in step (1) in juice-extracting process
For vitamin C, addition is the 0.1-0.5% of apple total amount.
Preferably, in above-mentioned technical proposal, the amount that pectase is added in step (2) is the 0.1-1% of apple total amount.
Preferably, the mass ratio that rose and apple are added in above-mentioned technical proposal, in step (2) is 1:1-3.
Preferably, in above-mentioned technical proposal, the amount that yeast is added in step (3) is the 0.01-0.1% of apple total amount,
It ferments 7-12 days under the conditions of 20-30 DEG C.
Preferably, in above-mentioned technical proposal, the amount that lactic acid bacteria is added in step (3) is the 0.1-2% of apple total amount.
Preferably, in above-mentioned technical proposal, sterilizing obtains in step (6) for apple vinegar is heated to 90-105 DEG C of sterilizing
Finished product fruit vinegar.
Compared with prior art, the invention has the following beneficial effects: the preparation method of rose apple vinegar of the present invention, make
It uses apple and rose as raw material, first cider is handled with pectase, then rose is added in fruit juice, by two
Secondary fermentation, the apple vinegar unique flavor being prepared, there is the fragrance of rose, and mouthfeel is good, and tart flavour does not stimulate in apple vinegar.And it makes
Preparation Method is simple, easily operated.
Specific embodiment
Combined with specific embodiments below, specific embodiments of the present invention will be described in detail, it is to be understood that this hair
Bright protection scope is not limited by the specific implementation.
Embodiment 1
A kind of preparation method of rose apple vinegar, comprising the following steps:
(1) apple is enucleated, stripping and slicing after cleaning squeezes the juice, antioxidant is added in juice-extracting process, described anti-oxidant
Agent is vitamin C, and addition is the 0.3% of apple total amount, and filtrate is then obtained by filtration；
(2) pectase is added in filtrate, the amount that pectase is added is the 0.7% of apple total amount, is 55 DEG C of items in temperature
2h is handled under part, then is warming up to 85 DEG C of enzyme deactivation 8min, is added in fruit juice after rose is cleaned, and the matter of rose and apple is added
Amount is than being 1:2.Then rock sugar is added, the amount that rock sugar is added is 200g/L, and adjusting ph of a juice is 5, obtains karusen；
(3) yeast after activation is added in karusen, the amount that yeast is added is the 0.06% of apple total amount, in 20-30
It ferments 9 days under the conditions of DEG C.Wine fermentation is carried out in the fermenter, and lactic acid bacteria ferment is added in the main fermentation later period and carries out anaerobic fermentation,
The amount that lactic acid bacteria is added is the 1% of apple total amount, and anaerobic fermentation 4 days, being then diluted with water adjustment alcoholic strength was 6%；
(4) apparatus for acetic acid fermentation tank is accessed after sterilizing, and the acetic acid that fermentation method is added 1.3% is split under the conditions of 30 DEG C
Bacterium is fermented 3 days no longer to be risen to acidity, terminates fermentation；
(5) fruit vinegar is placed in high-pressure bottle, under conditions of 10 DEG C, is forced under 130MPa and handles 15min；
(6) filter sterilization sterilizes as apple vinegar is heated to 100 DEG C of sterilizings, then filling, obtains finished product fruit vinegar.
Embodiment 2
A kind of preparation method of rose apple vinegar, comprising the following steps:
(1) apple is enucleated, stripping and slicing after cleaning squeezes the juice, antioxidant is added in juice-extracting process, described anti-oxidant
Agent is vitamin C, and addition is the 0.1% of apple total amount, and filtrate is then obtained by filtration；
(2) pectase is added in filtrate, the amount that pectase is added is the 0.1% of apple total amount, is 60 DEG C of items in temperature
3h is handled under part, then is warming up to 90 DEG C of enzyme deactivation 10min, is added in fruit juice after rose is cleaned, and rose and apple is added
Mass ratio is 1:3.Then rock sugar is added, the amount that rock sugar is added is 150g/L, and adjusting ph of a juice is 4.5, obtains karusen；
(3) yeast after activation is added, the amount that yeast is added is the 0.1% of apple total amount, ferments 7 under the conditions of 30 DEG C
It.Wine fermentation is carried out in the fermenter, and lactic acid bacteria ferment is added in the main fermentation later period and carries out anaerobic fermentation, anaerobic fermentation 3 days, adds
The amount for entering lactic acid bacteria is the 2% of apple total amount, and being then diluted with water adjustment alcoholic strength is 8%；
(4) apparatus for acetic acid fermentation tank is accessed after sterilizing, and the acetic acid that fermentation method is added 0.5% is split under the conditions of 28 DEG C
Bacterium is fermented 2 days no longer to be risen to acidity, terminates fermentation；
(5) fruit vinegar is placed in high-pressure bottle, under conditions of 5 DEG C, is forced under 150MPa and handles 10min；
(6) filter sterilization sterilizes as apple vinegar is heated to 105 DEG C of sterilizings, then filling, obtains finished product fruit vinegar.
Embodiment 3
A kind of preparation method of rose apple vinegar, comprising the following steps:
(1) apple is enucleated, stripping and slicing after cleaning squeezes the juice, antioxidant is added in juice-extracting process, described anti-oxidant
Agent is vitamin C, and addition is the 0.5% of apple total amount, and filtrate is then obtained by filtration；
(2) pectase is added in filtrate, the amount that pectase is added is the 1% of apple total amount, is 50 DEG C of conditions in temperature
Lower processing 1h, then 80 DEG C of enzyme deactivation 5min are warming up to, it is added in fruit juice after rose is cleaned, the quality of rose and apple is added
Than for 1:1.Then rock sugar is added, the amount that rock sugar is added is 250g/L, and adjusting ph of a juice is 5.5, obtains karusen；
(3) yeast after activation is added, the amount that yeast is added is the 0.01% of apple total amount, ferments 12 at 20 °C
It.Wine fermentation is carried out in the fermenter, and lactic acid bacteria ferment is added in the main fermentation later period and carries out anaerobic fermentation, anaerobic fermentation 5 days, adds
The amount for entering lactic acid bacteria is the 0.1% of apple total amount, and being then diluted with water adjustment alcoholic strength is 3%；
(4) apparatus for acetic acid fermentation tank is accessed after sterilizing, and the acetic acid bacteria that fermentation method is added 2% is split under the conditions of 33 DEG C
Fermentation no longer rises for 4 days to acidity, terminates fermentation；
(5) fruit vinegar is placed in high-pressure bottle, under conditions of 15 DEG C, is forced under 100MPa and handles 20min；
(6) filter sterilization sterilizes as apple vinegar is heated to 90 DEG C of sterilizings, then filling, obtains finished product fruit vinegar.
Comparative example 1
A kind of preparation method of rose apple vinegar, comprising the following steps:
(1) apple is enucleated, stripping and slicing after cleaning squeezes the juice, antioxidant is added in juice-extracting process, described anti-oxidant
Agent is vitamin C, and addition is the 0.3% of apple total amount, and filtrate is then obtained by filtration；
(2) pectase is added in filtrate, the amount that pectase is added is the 0.7% of apple total amount, is 55 DEG C of items in temperature
2h is handled under part, then is warming up to 85 DEG C of enzyme deactivation 8min, is added in fruit juice after rose is cleaned, and the matter of rose and apple is added
Amount is than being 1:2.Then rock sugar is added, the amount that rock sugar is added is 200g/L, and adjusting ph of a juice is 5, obtains karusen；
(3) yeast after activation is added in karusen, the amount that yeast is added is the 0.06% of apple total amount, in 20-30
It ferments 9 days under the conditions of DEG C.Wine fermentation is carried out in the fermenter, and being then diluted with water adjustment alcoholic strength is 6%；
(4) apparatus for acetic acid fermentation tank is accessed after sterilizing, and the acetic acid that fermentation method is added 1.3% is split under the conditions of 30 DEG C
Bacterium is fermented 3 days no longer to be risen to acidity, terminates fermentation；
(5) filter sterilization sterilizes as apple vinegar is heated to 100 DEG C of sterilizings, then filling, obtains finished product fruit vinegar.
The fruit vinegar quality preservation of distinct methods fermenting and producing apple vinegar, as shown in table 1.
The apple vinegar quality preservation of the different preparation method preparations of table 1
| Group | α-amino nitrogen (mg/L) | Vitamin C (mg/L) |
| Embodiment 1 | 86 | 108 |
| Embodiment 2 | 84 | 106 |
| Embodiment 3 | 85 | 104 |
| Comparative example 1 | 72 | 88 |
As shown in table 1, the apple vinegar that preparation method is prepared through the invention, nutrition more horn of plenty also have rose
Colored fragrance, mouthfeel is soft, aromatic flavour.
The aforementioned description to specific exemplary embodiment of the invention is in order to illustrate and illustration purpose.These descriptions
It is not wishing to limit the invention to disclosed precise forms, and it will be apparent that according to the above instruction, can much be changed
And variation.The purpose of selecting and describing the exemplary embodiment is that explaining specific principle of the invention and its actually answering
With so that those skilled in the art can be realized and utilize a variety of different exemplary implementation schemes of the invention and
Various chooses and changes.The scope of the present invention is intended to be limited by claims and its equivalents.
Claims (7)
1. a kind of preparation method of rose apple vinegar, which comprises the following steps:
(1) stripping and slicing after cleaning apple, squeezes the juice, filtrate is then obtained by filtration；
(2) pectase is added in filtrate, handles 1-3h under the conditions of temperature is 50-60 DEG C, then be warming up to 80-90 DEG C of enzyme deactivation 5-
Rose is added in fruit juice, rock sugar is then added by 10min, and the amount that rock sugar is added is 150-250g/L, adjusts ph of a juice and is
4.5-5.5 obtaining karusen；
(3) yeast after activation is added, carries out wine fermentation in the fermenter, lactic acid bacteria ferment is added in the main fermentation later period and is detested
Aerobe fermentation, being then diluted with water adjustment alcoholic strength is 3-8%；
(4) apparatus for acetic acid fermentation tank is accessed after sterilizing, and the acetic acid that 0.5-2% is added in fermentation method is split under the conditions of 28-33 DEG C
Bacterium is fermented 2-4 days no longer to be risen to acidity, terminates fermentation；
(5) fruit vinegar is placed in high-pressure bottle, under conditions of 5-15 DEG C, is forced under 100-150MPa and handles 10-20min；
(6) filter sterilization.
2. the preparation method of rose apple vinegar according to claim 1, which is characterized in that step was being squeezed the juice in (1)
Antioxidant is added in journey, the antioxidant is vitamin C, and addition is the 0.1-0.5% of apple total amount.
3. the preparation method of rose apple vinegar according to claim 1, which is characterized in that pectin is added in step (2)
The amount of enzyme is the 0.1-1% of apple total amount.
4. the preparation method of apple vinegar according to claim 1, which is characterized in that rose and apple are added in step (2)
The mass ratio of fruit is 1:1-3.
5. the preparation method of rose apple vinegar according to claim 1, which is characterized in that yeast is added in step (3)
Amount be apple total amount 0.01-0.1%, ferment 7-12 days under the conditions of 20-30 DEG C.
6. the preparation method of rose apple vinegar according to claim 1, which is characterized in that lactic acid is added in step (3)
The amount of bacterium is the 0.1-2% of apple total amount.
7. the preparation method of rose apple vinegar according to claim 1, which is characterized in that the middle sterilizing of step (6) is will
Apple vinegar is heated to 90-105 DEG C of sterilizing, obtains finished product fruit vinegar.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811280326.9A CN109207335A (en) | 2018-10-30 | 2018-10-30 | The preparation method of rose apple vinegar |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811280326.9A CN109207335A (en) | 2018-10-30 | 2018-10-30 | The preparation method of rose apple vinegar |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109207335A true CN109207335A (en) | 2019-01-15 |
Family
ID=64997448
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811280326.9A Pending CN109207335A (en) | 2018-10-30 | 2018-10-30 | The preparation method of rose apple vinegar |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109207335A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110004022A (en) * | 2019-05-13 | 2019-07-12 | 云南农业大学 | Thick stalk european bird cherry fruit vinegar preparation method based on mixed fermentation |
| CN113388485A (en) * | 2021-06-01 | 2021-09-14 | 云南农业大学热带作物学院 | Preparation method of rose fruit vinegar beverage for dispelling effects of alcohol and protecting liver |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102994362A (en) * | 2012-12-06 | 2013-03-27 | 陕西科技大学 | Method for fermenting apple vinegar |
| CN104293639A (en) * | 2014-10-28 | 2015-01-21 | 天地壹号饮料股份有限公司 | Apple vinegar fermentation production method |
| CN107828626A (en) * | 2017-12-12 | 2018-03-23 | 耿进荣 | A kind of apple vinegar and preparation method thereof |
| CN108117967A (en) * | 2016-11-26 | 2018-06-05 | 孟州市甘泉露饮水厂 | Rose fruit vinegar formula and preparation method |
-
2018
- 2018-10-30 CN CN201811280326.9A patent/CN109207335A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102994362A (en) * | 2012-12-06 | 2013-03-27 | 陕西科技大学 | Method for fermenting apple vinegar |
| CN104293639A (en) * | 2014-10-28 | 2015-01-21 | 天地壹号饮料股份有限公司 | Apple vinegar fermentation production method |
| CN108117967A (en) * | 2016-11-26 | 2018-06-05 | 孟州市甘泉露饮水厂 | Rose fruit vinegar formula and preparation method |
| CN107828626A (en) * | 2017-12-12 | 2018-03-23 | 耿进荣 | A kind of apple vinegar and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 广西壮族自治区农业学校: "《酿造学》", 31 May 1991, 农业出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110004022A (en) * | 2019-05-13 | 2019-07-12 | 云南农业大学 | Thick stalk european bird cherry fruit vinegar preparation method based on mixed fermentation |
| CN113388485A (en) * | 2021-06-01 | 2021-09-14 | 云南农业大学热带作物学院 | Preparation method of rose fruit vinegar beverage for dispelling effects of alcohol and protecting liver |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102140404B (en) | Preparation method for pomegranate wine | |
| CN102524865B (en) | Litchi vinegar drink and preparation method thereof | |
| CN104694371B (en) | Citrus fruit vinegar prepared by composite strain mixed fermentation and preparation method thereof | |
| CN106616144B (en) | Live bacterium type aerated beverage and preparation method thereof | |
| CN111357981A (en) | Probiotic fermented fruit and vegetable beverage and preparation method thereof | |
| CN105670895B (en) | A kind of mango vinegar, mango vinegar beverage and preparation method thereof | |
| CN103436404B (en) | Low-alcohol schisandra chinensis health care liquor and preparation method thereof | |
| CN104560508A (en) | Brewage method of litchi sparkling wine | |
| CN110679811A (en) | Preparation method of fermented rice bubble beverage | |
| CN106261368B (en) | Preparation method of grapefruit probiotic beverage | |
| CN107057916A (en) | Starch the production method of Yangtao wine in fruit source | |
| CN102443516B (en) | Preparation method of broad bean polypeptide wine | |
| CN101240235A (en) | Method for preparing fruit vegetable yellow wine based on super-high pressure sterilization maturing | |
| CN101845378B (en) | Method for preparing lemon and glutinous rice flavor wine | |
| CN109207335A (en) | The preparation method of rose apple vinegar | |
| CN110540912A (en) | Low-alcohol fruit juice fermented beverage and preparation method thereof | |
| CN104726314A (en) | Brewage technique of apple vinegar by mixed strain fermentation | |
| KR19990042460A (en) | Manufacturing method of brewing liquor with fruit juice and vegetable juice | |
| CN104745370A (en) | Brewing method for tomato wine | |
| CN109234135A (en) | A kind of preparation method of apple vinegar | |
| CN105586240A (en) | Preparation method of apple vinegar primary pulp | |
| CN104824771A (en) | Preparation method for grosvenor momordica fruit-lactic acid beverage | |
| CN112522051B (en) | Medlar fruit wine and production process thereof | |
| KR20130025686A (en) | Producing method of honey wine and honey wine | |
| CN111893015A (en) | Black tea fungus and mango composite fermented fruit wine and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20190115 |