CN109337790A - The method for preparing fruit original vinegar and pectin simultaneously as raw material using rich pectous fruit - Google Patents
The method for preparing fruit original vinegar and pectin simultaneously as raw material using rich pectous fruit Download PDFInfo
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- CN109337790A CN109337790A CN201811159952.2A CN201811159952A CN109337790A CN 109337790 A CN109337790 A CN 109337790A CN 201811159952 A CN201811159952 A CN 201811159952A CN 109337790 A CN109337790 A CN 109337790A
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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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- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
- C08B37/00—Preparation of polysaccharides not provided for in groups C08B1/00 - C08B35/00; Derivatives thereof
- C08B37/0006—Homoglycans, i.e. polysaccharides having a main chain consisting of one single sugar, e.g. colominic acid
- C08B37/0045—Homoglycans, i.e. polysaccharides having a main chain consisting of one single sugar, e.g. colominic acid alpha-D-Galacturonans, e.g. methyl ester of (alpha-1,4)-linked D-galacturonic acid units, i.e. pectin, or hydrolysis product of methyl ester of alpha-1,4-linked D-galacturonic acid units, i.e. pectinic acid; Derivatives thereof
- C08B37/0048—Processes of extraction from organic materials
Abstract
The invention discloses a kind of methods for preparing fruit original vinegar and pectin simultaneously as raw material using rich pectous fruit, the following steps are included: 1) using rich pectous fruit as raw material, it is beaten after removing stalk, the sugar content for adjusting gained magma is 120-180g/L, obtains fruit pulp；2) fruit wine yeast is added in fruit pulp and carries out alcoholic fermentation, obtain alcohol fermented beer；3) acetobacter is added in alcohol fermented beer and carries out acetic fermentation, filtering collects filtrate, obtains acetic acid fermentation liquid；4) acetic acid fermentation liquid is complete to alcohol consumption therein in 15-18 DEG C of progress post-fermentation, in 4-8 DEG C and standing is kept the temperature until feed liquid upper layer generates a certain amount of gel later, filtrate and filter residue are collected in filtering respectively；Filter residue is pectin；5) filtrate is clarified, collects supernatant liquor later to get corresponding fruit original vinegar is arrived.The pectin purity is high that the method for the invention obtains, the methanol content of gained original vinegar is low, and quality is good.
Description
Technical field
The present invention relates to the deep process technologies of fruit, and in particular to a kind of to prepare simultaneously using rich pectous fruit as raw material
The method of fruit original vinegar and pectin.
Background technique
Drug on the market in national fresh fruit market and contradiction that process deeply industry seriously lags is very prominent, seriously affects orchard worker's receipts
Enter the enthusiasm with seed pod, is badly in need of promoting fruit utilization of resources value.As people are to the pay attention to day by day of health, fruit is fermented
At original vinegar, again convert with fruit vinegar beverage made of the food ingredients such as corresponding fruit juice consumption meet healthy trend, market demand is huge,
With wide development prospect.
Pectin is a kind of complicated macromolecular polysaccharide, is widely used as gelling agent, thickener, stabilization in food industry
Agent, suspending agent, emulsifier, flavouring synergist etc..Pectin is also that a kind of good water-soluble dietary fiber in healthcare can
Blood glucose, blood lipid, cholesterol are significantly reduced, has good dredging vascellum to act on, supply falls short of demand in global pectin market.
The fruit such as mango, fructus crataegi pinnatifidae, apple and persimmon nutritional ingredient rich in and functional component have many
Health-care efficacy, it is deep to be liked by the majority of consumers, it is to brew the raw material of high-quality fruit vinegar, while being also enriched in pectin in these fruit, is
Extract the quality raw materials of pectin.
It in the prior art, is generally only extraction pectin or brew original vinegar from rich pectous fruit raw material, there is not yet
Prepare the relevant report of fruit vinegar and pectin simultaneously from rich pectous fruit.
Summary of the invention
The technical problem to be solved in the present invention is to provide one kind to prepare fruit original as raw material using rich pectous fruit simultaneously
The method of vinegar and pectin, this method is simple and easy to control, while preparing fruit vinegar by pectin directly in the form of macromolecular state from vinegar
It is recycled in acid fermentation liquid, while obtaining the fruit original vinegar and pectin of high-quality.
The method of the present invention that fruit original vinegar and pectin are prepared simultaneously as raw material using rich pectous fruit, including with
Lower step:
1) it using rich pectous fruit as raw material, is beaten after removing stalk, the sugar content for adjusting gained magma is 120-
180g/L obtains fruit pulp；
2) take fruit pulp to be placed in fermentor, fruit wine yeast be added, in 28-32 DEG C fermentation 1-3 days, later lower than 28
Alcoholic fermentation is carried out under the conditions of DEG C, until the consumption of fermentability total reducing sugar completely, obtains alcohol fermented beer in fermentation liquid；Wherein, institute
The fruit wine yeast stated is selected from the Portugal Angel grape wine fruit wine yeast SY, Lalvin grape wine fruit wine yeast K1-V1116 and Lalvin
The combination of one or more of grape wine fruit wine yeast EC-1118, the additional amount of the fruit wine yeast are fruit pulp weight
The 0.01-0.1% of amount；
3) acetobacter for being equivalent to its weight 0.05-0.3% is added in alcohol fermented beer, under the conditions of 28-32 DEG C
Acetic fermentation is carried out, until the alcoholic strength in fermentation liquid is 0.5-2%vol, the filtering of gained fermentation materials is collected filtrate, obtained
Acetic acid fermentation liquid；
4) acetic acid fermentation liquid is cooled to 15-18 DEG C of progress post-fermentation, until the alcohol consumption in fermentation liquid is complete, gained
Feed liquid continues to be cooled to 4-8 DEG C and keeps the temperature standing, until feed liquid upper layer generates a certain amount of gel, filtrate is collected in filtering respectively
And filter residue；By the filter residue and drying of collection to get arrive pectin；
5) clarifying agent is added into the filtrate of collection to be clarified, collects supernatant liquor later to get corresponding fruit is arrived
Original vinegar.
In order to dissolve out the pectin in fruit pulp more adequately to further increase subsequent pectin yield, preferably will
Alcohol fermented beer is first ultrasonically treated, and is then added acetobacter and is carried out acetic fermentation.Wherein, when the ultrasonic treatment
Power is preferably 300-600W, and the time is preferably 45-90min, and temperature is preferably 30-60 DEG C.
In order to promote anti-oxidant and sterilization and other effects of the fruit pulp in subsequent operation, preferably set by fruit pulp
After fermentor, potassium metabisulfite is first added, after mixing, then adds fruit wine yeast and carries out the subsequent behaviour such as ferment
Make.It is 90- that wherein the additional amount of potassium metabisulfite, which is preferably concentration of the control potassium metabisulfite in resulting material,
160mg/L, further preferably concentration of the control potassium metabisulfite in resulting material is 120-140mg/L.
In the step 1) of above-mentioned preparation method, the pectous fruit of richness is usually to be selected from mango, fructus crataegi pinnatifidae, apple
With the combination of one or more of persimmon.After selected raw material, usually first cleans to be enucleated again after drying and obstruct, then beat
Slurry.Gained magma usually adjusts its sugar content to required concentration with pure water or deionized water or sucrose solution.
In the step 2) of above-mentioned preparation method, it can first be fermented at 28-32 DEG C with quick start with antiforeign bacteria dirt within fermentation 1-3 days
Dye, and be conducive to improve the quality of subsequent gained original vinegar.The alcoholic fermentation preferably carries out under the conditions of 18-24 DEG C.
In the step 2) of above-mentioned preparation method, in order to make gained original vinegar have better quality, the fruit wine yeast is excellent
It is selected as by Angel grape wine fruit wine yeast SY, Lalvin grape wine fruit wine yeast K1-V1116 and Lalvin grape wine fruit wine yeast
EC-1118 is formed by the weight ratio of 1:1:1.Applicant in experiments it is found that, the combination of such fruit wine yeast can make resulting
It generates relatively less methanol in alcohol fermented beer to be transferred in fruit vinegar, and original vinegar product fruity and vinegar perfume (or spice) are coordinated, to be promoted
The quality of gained original vinegar.
In the step 4) of above-mentioned preparation method, the feed liquid upper layer generates a certain amount of gel, is understood to feed liquid upper layer
Produce the case where amount of large stretch of gel and gel no longer increases, the test result of the applicant shows to reach the degree usual
Need to keep the temperature feed liquid under the conditions of 4-8 DEG C standing 6-10 days.Filtering described in the step generallys use filter cloth or strainer (hole
Diameter is preferably 20-80 mesh) filtering.The filter residue of collection preferably first with being dried again after the ethanol washing of 50-90v/v%, institute
The drying stated can be vacuum drying, air-dry or dry etc. existing conventional drying mode.
In the step 5) of above-mentioned preparation method, the purpose that clarifying agent is added is to make a small amount of pectin and albumen remaining in filtrate
The impurity such as matter flocculate, and usually require just to have for standing 2 days or more substance flocculation after mixing evenly the bottom of at clarifying agent is added
Portion, the time preferably stood are set as 3-5 days.After standing aforesaid time, there is more aggregate in bottom, at this time by upper layer
Clear liquid separate to get to fruit original vinegar.In the step, the selection of the clarifying agent and dosage are same as the prior art,
Preferably chitosan, additional amount are preferably pressed every liter of filtrate addition 10-100mg and are calculated.
Fruit original vinegar made from the method for the invention can be blent with other fruit juice or water, be added or be added without and is auxiliary
Material, and then obtain corresponding fruit fruit vinegar.
Compared with prior art, present invention is characterized in that
1, the decomposition of pectin in fruit pulp is avoided to the maximum extent using specific microorganism and cold fermentation technique,
During original vinegar using fruit pulp production high concentration, using the acetic acid in fermentation liquid as pectin extraction agent, make not soluble in water
Protopectin be changed into soluble pectin, later under the action of microorganism and Cryogenic Temperature Swing are handled, reduce in acetic acid fermentation liquid
The stability of pectin molecule promotes its cohesion, and pectin is precipitated directly from acetic acid fermentation liquid in the form of macromolecular state, is obtaining
While obtaining pectin product, also drastically reduce because the methanol that pectin generates is transferred in fruit vinegar, and original vinegar product fruit
Fragrant and vinegar perfume (or spice) is coordinated, and fruit vinegar quality is further improved.
2, pectin being prepared while preparing original vinegar, process conditions are mild, and it is simple and easy to control, available macromolecule state
Pectin product avoids the violent reaction condition of conventional polymer process for producing pectin and easily leads to chain cleavage exacerbation, influences
The application characteristic of product.In addition, the present invention converts the small component of viscosity for substances such as sugar by fermentation process, substantially alleviate
Pulp viscosity overcomes traditional handicraft (pectin by promoting the solidifying pectin (product is creamy white) for realizing disposable acquisition high-purity
Extracting solution through precipitate obtain pectin product) products obtained therefrom impurity more (the other impurity of such as pigment) influence pectin product color with
Purity need to add purifying process additionally with the deficiency except depigmentaton and raising product purity, considerably reduce production cost.
3, the present invention combines ultrasonic treatment, protopectin not soluble in water can be made to greatest extent to be changed into soluble pectin,
To further increase pectin yield.
4, the present invention disposably prepares original vinegar and pectin from fruit, has shared the production cost of two products, reach through
Ji maximizing the benefits, improves the added value of fruit process.
Specific embodiment
The present invention is described in further detail combined with specific embodiments below, content to better understand the invention, but
The present invention is not limited to following embodiments.
Embodiment 1: the preparation of mango original vinegar and pectin
1) it selects 8-9 and is divided into ripe, fresh, disease-free mango, clean and dry, be beaten after removing stalk, gained magma is used
It is 140g/L that pure water, which is diluted to sugar content, obtains mango pulp；
2) it takes mango pulp (100kg) to be placed in fermentor, potassium metabisulfite is added thereto, sulfurous acid is laid particular stress in control
Concentration of the potassium in system is 90mg/L, after mixing evenly, then fruit wine yeast is added thereto, ferments 2 days under the conditions of 30 DEG C,
Alcoholic fermentation is carried out at 20 °C later, until fermentability total reducing sugar consumes the (time of alcoholic fermentation completely in fermentation liquid
It is 6 days), obtain alcohol fermented beer；Wherein,
The fruit wine yeast by Angel grape wine fruit wine yeast SY (Angel Yeast Co., Ltd, similarly hereinafter),
Lalvin grape wine fruit wine yeast K1-V1116 (French LALLEMANT company, similarly hereinafter) and Lalvin grape wine fruit wine yeast EC-
1118 (French LALLEMANT companies, similarly hereinafter) are formed by the weight ratio of 1:1:1, and the additional amount of the fruit wine yeast is mango fruit
Starch the 0.05% of weight；
3) alcohol fermented beer is ultrasonically treated to (power when ultrasonic is 500W, time 60min, temperature 40
DEG C), the acetobacter for being equivalent to feed liquid weight 0.1% is then added thereto, acetic fermentation is carried out under the conditions of 30 DEG C, until
Alcoholic strength in fermentation liquid is 1%vol (time of acetic fermentation is 8 days), and the filtering of gained fermentation materials is collected filtrate, obtained
Acetic acid fermentation liquid；
4) acetic acid fermentation liquid is cooled to 15 DEG C of progress post-fermentations, until alcohol consumption therein completely (post-fermentation when
Between be 4 days), gained feed liquid continues to be cooled to 8 DEG C and keeps the temperature standings, until feed liquid upper layer generates largely blocking gels and gel
Amount be not further added by (time stood when reaching this state be 8 days) substantially, resulting material filter-cloth filtering collects filter respectively
Liquid and filter residue；(80 DEG C) will be dried in vacuo after the filter residue of collection 50v/v% ethanol washing to not aqueous to get to pectin
(0.935kg, product are creamy white), pectin yield are 2.80% (relative to the weight in wet base for removing mango after obstructing)；To gained fruit
Glue product is detected, purity 99.0%；
5) chitosan is added in the filtrate of collection, stands 5 days after mixing evenly, there are a large amount of aggregate flocculations the bottom of at this time
Upper liquid is collected to get mango original vinegar (158L) is arrived by portion；The additional amount of the chitosan is calculated by every liter of filtrate addition 30mg.
The resulting mango original vinegar of the present embodiment is in glassy yellow, and clear has typical mango perfume (or spice) and vinegar fragrant, soft clear
It is refreshing.Acetate concentration, methanol content detection are carried out by relevant criterion to the resulting mango original vinegar of the present embodiment, it is as a result as follows: acetic acid
Concentration 5.8%, methanol content 69mg/L.
Embodiment 2: the preparation of fructus crataegi pinnatifidae original vinegar and pectin
1) it selects 8-9 and is divided into ripe fresh, disease-free fructus crataegi pinnatifidae, clean and dry, be beaten after removing stalk, gained magma
Being diluted to sugar content with pure water is 120g/L, obtains fructus crataegi pinnatifidae pulp；
2) it takes fructus crataegi pinnatifidae pulp (100kg) to be placed in fermentor, potassium metabisulfite is added thereto, control is laid particular stress on sub-
Concentration of the potassium sulfate in system is 120mg/L, after mixing evenly, then fruit wine yeast is added thereto, issues in 32 DEG C of conditions
Ferment 1 day, alcoholic fermentation is carried out under the conditions of 18 DEG C later, until fermentability total reducing sugar consumes (alcoholic fermentation completely in fermentation liquid
Time be 5 days), obtain alcohol fermented beer；Wherein,
For the fruit wine yeast by Angel grape wine fruit wine yeast SY, additional amount is fructus crataegi pinnatifidae pulp weight
0.1%；
3) alcohol fermented beer is ultrasonically treated to (power when ultrasonic is 300W, time 90min, temperature 50
DEG C), the acetobacter for being equivalent to feed liquid weight 0.05% is then added thereto, acetic fermentation is carried out under the conditions of 28 DEG C, directly
Alcoholic strength into fermentation liquid is 0.5%vol (time of acetic fermentation is 7 days), and filtrate is collected in the filtering of gained fermentation materials,
Obtain acetic acid fermentation liquid；
4) acetic acid fermentation liquid is cooled to 18 DEG C of progress post-fermentations, until alcohol consumption therein completely (post-fermentation when
Between be 2 days), gained feed liquid continues to be cooled to 6 DEG C and keeps the temperature standings, until feed liquid upper layer generates largely blocking gels and gel
Amount be not further added by (time stood when reaching this state be 5 days) substantially, resulting material filter-cloth filtering collects filter respectively
Liquid and filter residue；(80 DEG C) will be dried in vacuo after the filter residue of collection 60v/v% ethanol washing to not aqueous to get to pectin
(0.895kg, product are creamy white), pectin yield are 2.61% (relative to the weight in wet base for going the fructus crataegi pinnatifidae fruit after obstructing)；
Gained pectin product is detected, purity 98.4%；
5) chitosan is added in the filtrate of collection, stands 4 days after mixing evenly, there are a large amount of aggregate flocculations the bottom of at this time
Upper liquid is collected to get fructus crataegi pinnatifidae fruit vinegar original vinegar (148L) is arrived by portion；The additional amount of the chitosan is by every liter of filtrate addition
50mg is calculated.
The resulting fructus crataegi pinnatifidae original vinegar of the present embodiment is in light yellow, clear, has typical fructus crataegi pinnatifidae fragrant and vinegar
Perfume (or spice) is soft salubrious.Acetate concentration, methanol content detection are carried out by relevant criterion to the resulting fructus crataegi pinnatifidae original vinegar of the present embodiment,
As a result as follows: acetate concentration 4.5%, methanol content 78mg/L.
Embodiment 3: the preparation of former vinegar of apple and pectin
1) it selects 8-9 and is divided into ripe, fresh, the disease-free mango of maturation, clean and dry, be beaten after removing stalk, gained is former
It is 180g/L that slurry, which is adjusted to sugar content with sucrose solution (12wt%), obtains apple pulp；
2) it takes apple pulp (100kg) to be placed in fermentor, potassium metabisulfite is added thereto, sulfurous acid is laid particular stress in control
Concentration of the potassium in system is 160mg/L, after mixing evenly, then fruit wine yeast is added thereto, ferments 3 under the conditions of 28 DEG C
It, carries out alcoholic fermentation under the conditions of 24 DEG C later, until fermentation liquid in fermentability total reducing sugar consumption completely (alcoholic fermentation when
Between be 9 days), obtain alcohol fermented beer；Wherein,
The fruit wine yeast is pressed by Angel grape wine fruit wine yeast SY and Lalvin grape wine fruit wine yeast K1-V1116
The weight ratio of 1:2 forms, and the additional amount of the fruit wine yeast is the 0.01% of apple pulp weight；
3) alcohol fermented beer is ultrasonically treated to (power when ultrasonic is 600W, time 45min, temperature 60
DEG C), the acetobacter for being equivalent to feed liquid weight 0.3% is then added thereto, acetic fermentation is carried out under the conditions of 32 DEG C, until
Alcoholic strength in fermentation liquid is 2%vol (time of acetic fermentation is 7 days), and the filtering of gained fermentation materials is collected filtrate, obtained
Acetic acid fermentation liquid；
4) acetic acid fermentation liquid is cooled to 16 DEG C of progress post-fermentations, until alcohol consumption therein completely (post-fermentation when
Between be 4 days), gained feed liquid continues to be cooled to 4 DEG C and keeps the temperature standings, until feed liquid upper layer generates largely blocking gels and gel
Amount be not further added by (time stood when reaching this state be 5 days) substantially, resulting material filter-cloth filtering collects filter respectively
Liquid and filter residue；(60 DEG C) will be dried in vacuo after the filter residue of collection 50v/v% ethanol washing to not aqueous to get to pectin
(0.92kg, product are creamy white), pectin yield are 2.53% (relative to the weight in wet base for removing apple after obstructing)；To gained pectin
Product is detected, purity 98.9%；
5) chitosan is added in the filtrate of collection, stands 3 days after mixing evenly, there are a large amount of aggregate flocculations the bottom of at this time
Upper liquid is collected to get former vinegar of apple (151L) is arrived by portion；The additional amount of the chitosan is calculated by every liter of filtrate addition 10mg.
The resulting former vinegar of apple of the present embodiment is in light yellow, clear, has typical apple perfume (or spice) and vinegar fragrant, soft clear
It is refreshing.Acetate concentration, methanol content detection are carried out by relevant criterion to the resulting former vinegar of apple of the present embodiment, it is as a result as follows: acetic acid
Concentration 8.0%, methanol content 84mg/L.
Embodiment 4: the preparation of persimmon original vinegar and pectin
1) it selects 8-9 and is divided into ripe, fresh, disease-free persimmon, clean and dry, be beaten after removing handle, gained magma is with pure
It is 160g/L, the sub- pulp of get Dao Fei that water, which is diluted to sugar content,；
2) it takes persimmon pulp (100kg) to be placed in fermentor, fruit wine yeast is added thereto, ferment 3 under the conditions of 30 DEG C
It, carries out alcoholic fermentation under the conditions of 26 DEG C later, until fermentation liquid in fermentability total reducing sugar consumption completely (alcoholic fermentation when
Between be 8 days), obtain alcohol fermented beer；Wherein,
The fruit wine yeast is Lalvin grape wine fruit wine yeast EC-1118, additional amount Wei Fei pulp weight
0.08%；
3) acetobacter for being equivalent to feed liquid weight 0.2% is added into alcohol fermented beer, vinegar is carried out under the conditions of 30 DEG C
Acid fermentation, until the alcoholic strength in fermentation liquid is 1%vol (time of acetic fermentation is 6 days), the filtering of gained fermentation materials is received
Collect filtrate, obtains acetic acid fermentation liquid；
4) acetic acid fermentation liquid is cooled to 17 DEG C of progress post-fermentations, until alcohol consumption therein completely (post-fermentation when
Between be 4 days), gained feed liquid continues to be cooled to 5 DEG C and keeps the temperature standings, until feed liquid upper layer generates largely blocking gels and gel
Amount be not further added by (time stood when reaching this state be 5 days) substantially, resulting material filter-cloth filtering collects filter respectively
Liquid and filter residue；(50 DEG C) will be dried in vacuo after the filter residue of collection 50v/v% ethanol washing to not aqueous to get to pectin
(0.98kg, product are creamy white), pectin yield are 2.98% (relative to the weight in wet base for removing Bing Hou Fei)；To gained pectin product
It is detected, purity 99.1%；
5) chitosan is added in the filtrate of collection, stands 2 days after mixing evenly, there are a large amount of aggregate flocculations the bottom of at this time
Upper liquid is collected to get persimmon original vinegar (156L) is arrived by portion；The additional amount of the chitosan is calculated by every liter of filtrate addition 100mg.
The resulting persimmon original vinegar of the present embodiment is in light yellow, clear, has typical persimmon perfume (or spice) and vinegar fragrant, soft clear
It is refreshing.Acetic acid, methanol content detection are carried out by relevant criterion to the resulting original vinegar of the present embodiment, it is as a result as follows: acetate concentration
7.0%, methanol content 87mg/L.
Claims (10)
1. the method for preparing fruit original vinegar and pectin simultaneously as raw material using rich pectous fruit, comprising the following steps:
1) it using rich pectous fruit as raw material, being beaten after removing stalk, the sugar content for adjusting gained magma is 120-180g/L,
Obtain fruit pulp；
2) take fruit pulp to be placed in fermentor, fruit wine yeast be added, in 28-32 DEG C fermentation 1-3 days, later lower than 28 DEG C of items
Alcoholic fermentation is carried out under part, until the consumption of fermentability total reducing sugar completely, obtains alcohol fermented beer in fermentation liquid；Wherein, described
Fruit wine yeast is selected from Angel grape wine fruit wine yeast SY, Lalvin grape wine fruit wine yeast K1-V1116 and Lalvin grape wine
The combination of one or more of fruit wine yeast EC-1118, the additional amount of the fruit wine yeast are fruit pulp weight
0.01-0.1%；
3) acetobacter for being equivalent to its weight 0.05-0.3% is added in alcohol fermented beer, is carried out under the conditions of 28-32 DEG C
Acetic fermentation, until the alcoholic strength in fermentation liquid is 0.5-2%vol, the filtering of gained fermentation materials collects filtrate, obtains acetic acid
Fermentation liquid；
4) acetic acid fermentation liquid is cooled to 15-18 DEG C of progress post-fermentation, until the alcohol consumption in fermentation liquid is complete, gained feed liquid
Continue to be cooled to 4-8 DEG C and keep the temperature standing, until feed liquid upper layer generates a certain amount of gel, filtrate and filter are collected in filtering respectively
Slag；By the filter residue and drying of collection to get arrive pectin；
5) clarifying agent is added into the filtrate of collection to be clarified, collects supernatant liquor later to get corresponding fruit original vinegar is arrived.
2. according to the method described in claim 1, it is characterized by: alcohol fermented beer is first ultrasonically treated in step 3),
Then it adds acetobacter and carries out acetic fermentation.
3. according to the method described in claim 2, it is characterized by: the power when ultrasonic treatment is 300-600W, time
For 45-90min, temperature is 30-60 DEG C.
4. method according to any one of claim 1-3, it is characterised in that: in step 1), the pectous water of richness
Fruit is the combination selected from one or more of mango, fructus crataegi pinnatifidae, apple and persimmon.
5. method according to any one of claim 1-3, it is characterised in that: in step 2), be first added and lay particular stress on sulfurous acid
Then potassium adds fruit wine yeast and ferments.
6. according to the method described in claim 5, it is characterized by: the additional amount of potassium metabisulfite is that sulfurous acid is laid particular stress in control
Concentration of the potassium in resulting material is 90-160mg/L.
7. method according to any one of claim 1-3, it is characterised in that: in step 2), alcoholic fermentation is at 18-24 DEG C
Under the conditions of carry out.
8. method according to any one of claim 1-3, it is characterised in that: in step 2), the fruit wine yeast is
Angel grape wine fruit wine yeast SY, Lalvin grape wine fruit wine yeast K1-V1116 and Lalvin grape wine fruit wine yeast EC-
1118 are formed by the weight ratio of 1:1:1.
9. method according to any one of claim 1-3, it is characterised in that: in step 5), the clarifying agent is shell
Glycan.
10. according to the method described in claim 9, it is characterized by: the additional amount of the chitosan adds 10- by every liter of filtrate
100mg is calculated.
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| CN111205953A (en) * | 2020-03-24 | 2020-05-29 | 罗定市文炫农业有限公司 | Myrtle fermented fruit wine and preparation method thereof |
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| CN111205953B (en) * | 2020-03-24 | 2022-11-04 | 广西壮族自治区中国科学院广西植物研究所 | Myrtle fermented fruit wine and preparation method thereof |
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