CN109355161A - The preparation method of one breeder element fruit vinegar - Google Patents
The preparation method of one breeder element fruit vinegar Download PDFInfo
- Publication number
- CN109355161A CN109355161A CN201811597335.0A CN201811597335A CN109355161A CN 109355161 A CN109355161 A CN 109355161A CN 201811597335 A CN201811597335 A CN 201811597335A CN 109355161 A CN109355161 A CN 109355161A
- Authority
- CN
- China
- Prior art keywords
- chicken element
- chicken
- fermentation liquid
- fermentation
- element fruit
- 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
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 116
- 239000000052 vinegar Substances 0.000 title claims abstract description 63
- 235000021419 vinegar Nutrition 0.000 title claims abstract description 63
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 241000287828 Gallus gallus Species 0.000 claims abstract description 135
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims abstract description 75
- 239000000796 flavoring agent Substances 0.000 claims abstract description 35
- 239000002253 acid Substances 0.000 claims abstract description 27
- 241000894006 Bacteria Species 0.000 claims abstract description 25
- 239000000203 mixture Substances 0.000 claims abstract description 11
- 230000001954 sterilising effect Effects 0.000 claims abstract description 8
- 235000019990 fruit wine Nutrition 0.000 claims abstract description 3
- 238000000855 fermentation Methods 0.000 claims description 107
- 230000004151 fermentation Effects 0.000 claims description 107
- 239000007788 liquid Substances 0.000 claims description 72
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 38
- 235000014101 wine Nutrition 0.000 claims description 27
- OSVXSBDYLRYLIG-UHFFFAOYSA-N dioxidochlorine(.) Chemical compound O=Cl=O OSVXSBDYLRYLIG-UHFFFAOYSA-N 0.000 claims description 24
- 239000000654 additive Substances 0.000 claims description 15
- 230000000996 additive effect Effects 0.000 claims description 15
- 238000003756 stirring Methods 0.000 claims description 13
- 239000004155 Chlorine dioxide Substances 0.000 claims description 12
- 235000019398 chlorine dioxide Nutrition 0.000 claims description 12
- 230000001476 alcoholic effect Effects 0.000 claims description 11
- 239000011435 rock Substances 0.000 claims description 9
- 244000005700 microbiome Species 0.000 claims description 8
- 238000004659 sterilization and disinfection Methods 0.000 claims description 8
- 239000012528 membrane Substances 0.000 claims description 7
- 239000002002 slurry Substances 0.000 claims description 7
- 238000002791 soaking Methods 0.000 claims description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- 239000008223 sterile water Substances 0.000 claims description 6
- 238000001514 detection method Methods 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 2
- 238000001914 filtration Methods 0.000 claims 2
- 239000003205 fragrance Substances 0.000 claims 2
- 235000020097 white wine Nutrition 0.000 claims 2
- 238000012856 packing Methods 0.000 claims 1
- 235000019634 flavors Nutrition 0.000 abstract description 21
- 238000000034 method Methods 0.000 abstract description 16
- 238000012864 cross contamination Methods 0.000 abstract description 3
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 238000007705 chemical test Methods 0.000 abstract 1
- 238000002290 gas chromatography-mass spectrometry Methods 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 description 10
- 238000012360 testing method Methods 0.000 description 9
- 238000003860 storage Methods 0.000 description 7
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 6
- 230000003749 cleanliness Effects 0.000 description 6
- 239000000084 colloidal system Substances 0.000 description 6
- 235000021022 fresh fruits Nutrition 0.000 description 6
- 238000005259 measurement Methods 0.000 description 6
- 239000002893 slag Substances 0.000 description 6
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 5
- 238000011049 filling Methods 0.000 description 5
- 239000000706 filtrate Substances 0.000 description 5
- 235000013305 food Nutrition 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- 238000005406 washing Methods 0.000 description 4
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 3
- 235000019441 ethanol Nutrition 0.000 description 3
- 238000000605 extraction Methods 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 206010013911 Dysgeusia Diseases 0.000 description 2
- 238000009395 breeding Methods 0.000 description 2
- 230000001488 breeding effect Effects 0.000 description 2
- 150000002148 esters Chemical class 0.000 description 2
- 235000020058 fruit brandy Nutrition 0.000 description 2
- 238000001319 headspace solid-phase micro-extraction Methods 0.000 description 2
- 150000002500 ions Chemical class 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 238000005374 membrane filtration Methods 0.000 description 2
- 244000144977 poultry Species 0.000 description 2
- 230000001835 salubrious effect Effects 0.000 description 2
- 238000010792 warming Methods 0.000 description 2
- 241000142975 Cornaceae Species 0.000 description 1
- 244000274051 Cornus kousa Species 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 244000184734 Pyrus japonica Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 230000003213 activating effect Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000033228 biological regulation Effects 0.000 description 1
- 239000012159 carrier gas Substances 0.000 description 1
- 239000013065 commercial product Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000003795 desorption Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 210000002615 epidermis Anatomy 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 230000005078 fruit development Effects 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 238000003780 insertion Methods 0.000 description 1
- 230000037431 insertion Effects 0.000 description 1
- 238000009434 installation Methods 0.000 description 1
- 238000004949 mass spectrometry Methods 0.000 description 1
- 238000001819 mass spectrum Methods 0.000 description 1
- 230000007721 medicinal effect Effects 0.000 description 1
- 230000005906 menstruation Effects 0.000 description 1
- 230000004089 microcirculation Effects 0.000 description 1
- 238000004853 microextraction Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000001151 other effect Effects 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 239000012071 phase Substances 0.000 description 1
- 230000010287 polarization Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 238000005070 sampling Methods 0.000 description 1
- -1 seed Substances 0.000 description 1
- 239000007790 solid phase Substances 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 230000003595 spectral effect Effects 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000008399 tap water Substances 0.000 description 1
- 235000020679 tap water Nutrition 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 230000008016 vaporization Effects 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
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 the preparation methods of a breeder element fruit vinegar, it selects without corruption, the chicken element fruit without worm, in clean area, chicken element fruit is cleaned, surface sterilizing, slurrying, fruit wine processed, acetic acid bacteria ferment acetic acid processed, filter at low temperature repeatedly, chicken element fruit vinegar is made；The above operation is carried out in D and part C grades of clean area mostly, avoids cross contamination；" flavor " composition transfer in operating process is constantly monitored by GC-MS technology simultaneously, to ensure its natural quality；Total acid, total reducing sugar and the total plate count in operating process and final products are tested by Physico-chemical tests means, experimental result shows that this method can effectively keep " natural " flavor of chicken element fruit, there was no significant difference for the extension of the total acid and total plate count of chicken element fruit vinegar at any time, shows that chicken element fruit vinegar quality made from the method for the present invention is stablized；The preparation method practical has widened the development technique field of chicken element fruit resource, is suitable for industrialized production and marketing application.
Description
Technical field
The present invention relates to the preparation methods of a breeder element fruit vinegar.
Background technique
Chicken element fruit (Dendrobenthamia japonica) it is Cornaceae Dendrobenthamia also known as Dendronenthamia japonica var.chinensis, divide
For cloth in all provinces in the Yangtze river basin, Gansu and Yunnan, Ji Suguo is edible, and faint scent is simple and elegant, pulp is soft, sour and sweet palatability, document report chicken
Plain fruit is full of nutrition, contains vitamin C and a variety of amino acid.Chicken element fruit also has medical value, such as warm stomach promoting menstruation, activating microcirculation and removing stasis medicinal
And other effects.Currently, the exploitation degree of chicken element fruit is not high, mainly exploitation is wine product, such as " brewing method of chicken element fruit Spirit "
" wild chicken element fruit fermented distilled liquor and preparation method " converts second for the glucide of chicken element fruit and addition by addition yeast
Chicken element fruit Spirit is made in alcohol after distilling, and has fruity pure, the pure and mild flavor of aroma.
Applicant has found that water content is 70~80% in the chicken element fruit of Yunnan production by the Physicochemical test of early period, and crushing juice rate is
60~65%, sugar content is 4~6%(in terms of reduced sugar), there is the basic condition of exploitation vinegar product, develop fine work chicken element fruit vinegar system
The key technology target of product is to maintain Ji Suguo " natural " quality, and guarantees its high-quality.
Summary of the invention
The present invention is based on the deficiencies of chicken element fruit development of resources technology, provide the preparation method of a breeder element fruit vinegar；The party
Method is first to select to clean chicken element fruit, surface sterilizing, system then in clean area without corruption, the chicken element fruit without worm
Starch, fruit wine processed, acetic acid bacteria ferment acetic acid processed, filter at low temperature repeatedly, chicken element fruit vinegar is made.
Chicken element fruit vinegar of the present invention the preparation method is as follows:
(1) fresh mature chicken element fruit is taken to be sorted and sorted by its quality size, picking method is as follows: chicken element fruit surface slightly has stigma
Or damage by worms on a small quantity, the good fruit part more than 1 centimetre or more of place and its surrounding that rots to damage by worms should be removed, if chicken element fruit mildew it is rotten or
Area of damaging by worms is given up when being more than 30% or more；The dirt that resulting chicken element fruit washes away its surface with tap water is finally selected,
10~15min is sterilized with the chlorine dioxide soaking at room temperature of 150~200ppm in D grades of clean area, is removed with rinsed with sterile water residual
Chicken element fruit, is cut to the sheet of 0.5~0.8mm by remaining chlorine dioxide, and slurrying is subsequent from the operation of chlorine dioxide soaking sterilization
Operating process is carried out D grades of clean area, and involved related tool and vessel are both needed to disinfect；It is right before the above avoidable fermentation
The traditional operation of material high-temperature sterilization keeps " natural " quality of chicken element fruit；
(2) in D grades of clean area, into slurry add stock quality 0.2~0.5% activated yeast and stock quality 5%~
8% rock sugar, stirs evenly, and alcoholic strength of the fermentation into fermentation liquid is that 7~8% and content of reducing sugar are low at 25 DEG C~30 DEG C
When 3%, stop fermentation, obtain chicken element wine fermentation liquid, the above operation is carried out D grades of clean area, and related installation for fermenting makes
Need to carry out disinfection processing before, and rock sugar needs to carry out ultraviolet disinfection before material is added, and be weighed D grades of clean area；Because
Sugar content (in terms of reduced sugar) in new freshly-slaughtered poultry element fruit is 4~6%, and acidity is high, so rock sugar need to be supplemented, to improve chicken element fruit mouthful
Sense, while increasing the yield of ethyl alcohol；
(3) the Yunnan Chinese yeast fen-flavor type white spirit that alcoholic strength is 35~40% is added into chicken element wine fermentation liquid, additive amount is chicken element
The 5%~10% of wine fermentation liquid quality, while the acetic acid bacteria of chicken element wine fermentation liquid quality 0.5~1.0% is added, it stirs evenly,
Controlling fermentation temperature is 30 DEG C~35 DEG C, is stirred daily in fermentation process 4~6 times, each sample detection total acid content, if total acid
When content is higher than 4.0g/100mL, stops fermentation, obtain one time fermentation liquid；
Or the fermentation liquid fermentation liquid of one time fermentation liquid gross mass 40%~60% (release) of certain volume is released, while to remainder
Fermentation liquid in add chicken element wine fermentation liquid, Yunnan Chinese yeast fen-flavor type white spirit and acetic acid bacteria, make its mixed gross mass with
One time fermentation liquid it is identical in quality, wherein Yunnan Chinese yeast fen-flavor type white spirit additive amount be mixture gross mass 5%~10%, vinegar
Sour bacterium additive amount is the 0.5~1.0% of mixture gross mass, and according to first time, the condition of fermentation is fermented, and is finally obtained secondary
Fermentation liquid realizes continuing fermentation repeatedly；This part operation is carried out D grades of clean area, and related tool and vessel use it
Before need to be by disinfection treatment, sampling operation need to avoid cross contamination.The purpose of Yunnan Chinese yeast fen-flavor type white spirit is added in this step
It is to enhance the elegant of chicken element fruit vinegar, aftertaste coordination and the salubrious mouthfeel of pleasant impression, while is also to increase acetic acid bacteria nutriment,
The growth and breeding for accelerating acetic acid bacteria, keeps acetic fermentation more thorough, the final yield for improving chicken element fruit vinegar；It ferments repeatedly in this step
It is to keep its excellent flavor to preferably regulate and control acid esters ratio in chicken element fruit, improves yield.
(4) the one time fermentation liquid of step (3) one time fermentation liquid or releasing is placed in centrifugal filter, except removing slag and chicken
Plain fruit seed, gained filtrate remove bulky grain colloid, albumen and partial yeast by diatomite filter, and it is former to obtain chicken element fruit vinegar
Slurry, this part operation are carried out D grades of clean area.
(5) chicken element fruit vinegar magma is passed through into 0.18 μm of filter membrane under C grades of cleanliness, to remove microorganism and remaining yeast,
It is filling under C grades of cleanliness, chicken element fruit vinegar is made.
The acetic acid bacteria and yeast are conventional commercial product, and activated yeast is to restore yeast before fermentation according to a conventional method
It is reused after activity.
The preparation method of chicken element fruit vinegar of the present invention has the feature that 1, operation mostly D grades and C grades of clean area into
Row, avoids cross contamination, improves the quality of chicken element fruit vinegar；2, not using the high-temperature sterilization side of tradition vinegar processed in step (1)
Method carries out stripping and slicing and pulp making operations to chicken element fruit under cleaning condition rapidly by chicken element fruit epidermis sterilization, and this measure is kept
" natural " flavor of chicken element fruit vinegar；3, the sugar content (in terms of reduced sugar) in new freshly-slaughtered poultry element fruit is only 4-6%, and sugar content is low, and
Acidity is higher, and rock sugar is supplemented in step (2), to improve chicken element fruit mouthfeel, while increasing the amount of ethyl alcohol；4, add in step (3)
Add Yunnan local distilled liquor to carry out acetic fermentation, is salubrious in order to enhance the elegant of chicken element fruit vinegar, aftertaste coordination and pleasant impression
Mouthfeel, while being also to increase acetic acid bacteria nutriment, accelerate the growth and breeding of acetic acid bacteria, keeps acetic fermentation more thorough, finally mention
The yield of high chicken element fruit vinegar.Meanwhile fermentation is regulation and keeps acid esters ratio in chicken element fruit repeatedly in this step, keeps it good
Flavor quality.5, successively by centrifugal filter, diatomite filter and 0.18 μm of membrane filtration, gradually grade except remove slag, seed,
Colloid, albumen, yeast, microorganism；This filtered model removal efficiency is high, improves concentration polarization present in final membrane filtration
Problem reduces the use cost of filter membrane.
Detailed description of the invention
Fig. 1 is chicken element fruit fresh fruit (A) and the identification and measurement for having stored " flavor " ingredient in the chicken element fruit vinegar in June,
In, figure B, C, D, E are the result of embodiment 1, embodiment 2, embodiment 3 and embodiment 4 respectively.
Specific embodiment
Below by embodiment, invention is further described in detail, but protection scope of the present invention be not limited to it is described
Content.
The identification and measurement of " flavor " ingredient in embodiment, using headspace solid-phase microextraction (HS-SPME) and gas phase color
Spectrum-mass spectrometry (GC-MS) is measured, and takes chicken element the fruit vinegar 10g or 10mL in chicken element fruit fresh fruit and room temperature storage June respectively
It is placed in 50mL extraction flask, the every 10min of 30min(is ultrasonically treated in 30 DEG C of water-baths and replaces single extraction solvent), by the micro- extraction of solid phase
It takes in head insertion extraction flask and extracts 15min, inject desorption 2min in GC-MS vaporizing chamber later and enter chromatographic column.Chromatostrip
Part are as follows: capillary chromatographic column HP-5MS(30m × 0.25mm), sample volume be 0.1 μ L, do not shunt, flow rate of carrier gas l.2mL/min,
Temperature program are as follows: 40 DEG C of holding 2min are warming up to 100 DEG C with the rate of 5 DEG C/min, 3min are kept, with the rate of 10 DEG C/min
260 DEG C are warming up to, 1min is kept, mass spectrum takes full scan mode, and scanning range is 30~450, EI ion source, ion source and four
Grade bar temperature is respectively 230 DEG C and 150 DEG C, using NIST14 mass spectral database as searching database.
Total acid content measurement in embodiment is grasped by national standard " measurement of total acid in GB T 12456-2008 food "
Make.
The measurement of the content of total reducing sugar in embodiment passes through national standard " GB/T 15038-2006 national food safety standard food
The measurement of total reducing sugar in product " is operated.
Total plate count measuring method is according to the national standard " survey of 2016 food microorganisms total plate count of GB4789.2-in embodiment
Method is operated calmly ".
Relevant test method in embodiment is operated according to above method.
Embodiment 1: taking fresh mature chicken element fruit to classify by size, and removal is rotten or decayed portion, rapidly with originally washing
Surface smut is removed, sample is placed in D grades of clean area and carries out subsequent operation；It is sterilized with 150ppm chlorine dioxide soaking at room temperature
15min removes remaining chlorine dioxide with rinsed with sterile water, chicken element fruit is cut to the sheet of 0.5mm, slurrying adds into slurry
Add the activated yeast of stock quality 0.2% and the rock sugar of stock quality 5%, stirs evenly, ferment 140h or more at 25 DEG C, until
When alcoholic strength in fermentation liquid is 7~8% and content of reducing sugar is lower than 3%, stops fermentation, obtain chicken element wine fermentation liquid.To
The Yunnan Chinese yeast fen-flavor type white spirit that alcoholic strength is 35% is mixed into chicken element wine fermentation liquid, additive amount is chicken element wine fermentation liquid matter
The 5% of amount finally adds 0.5% acetic acid bacteria of chicken element wine fermentation liquid quality, stirs evenly, and control fermentation temperature is 30 DEG C,
It is stirred daily in fermentation process 4 times, each sample detection total acid content, if total acid content is higher than 4.0g/100mL, stops hair
Fermentation liquid is placed in centrifugal filter by ferment, and except removing slag and chicken element fruit seed, gained filtrate removes big by diatomite filter
Particle colloid, albumen and partial yeast obtain chicken element fruit vinegar magma；Finally chicken element fruit vinegar magma is passed through under C grades of cleanliness
0.18 μm of filter membrane removes microorganism and remaining yeast, filling, finally obtained chicken element fruit vinegar；Respectively to chicken element fruit fresh fruit and storage
" flavor " ingredient in the chicken element fruit vinegar in June is identified and is measured, to monitor the variation of its " flavor " ingredient, such as Fig. 1 institute
Show, process used by embodiment 1 can effectively keep chicken element fruit " flavor ", while test room temperature storage 15 days, January and 6
The total acid and total plate count of the chicken element fruit vinegar of the moon, to monitor the stability of its quality.It finally found that the preparation method energy of embodiment 1
" natural " flavor of chicken element fruit is effectively kept, there was no significant difference for the extension of the total acid and total plate count of chicken element fruit vinegar at any time
(test result is shown in Table 1) shows that chicken element fruit vinegar quality prepared by embodiment 1 is stablized.
Embodiment 2: taking fresh mature chicken element fruit to classify by size, and removal is rotten or decayed portion, rapidly with originally washing
Surface smut is removed, sample is placed in D grades of clean area and carries out subsequent operation.It is sterilized with 180ppm chlorine dioxide soaking at room temperature
12min removes remaining chlorine dioxide with rinsed with sterile water, chicken element fruit is cut to the sheet of 0.8mm, slurrying adds into slurry
Add the activated yeast of stock quality 0.5% and the rock sugar of stock quality 8%, stirs evenly, ferment 140h or more at 30 DEG C, until
When alcoholic strength in fermentation liquid is 7~8% and content of reducing sugar is lower than 3%, stops fermentation, obtain chicken element wine fermentation liquid；To
The Yunnan Chinese yeast fen-flavor type white spirit that alcoholic strength is 40% is mixed into chicken element wine fermentation liquid, additive amount is chicken element wine fermentation liquid matter
The 10% of amount finally adds the acetic acid bacteria of chicken element wine fermentation liquid quality 1.0%, stirs evenly, and control fermentation temperature is 35 DEG C, hair
Daily stirring 6 times during ferment, each sample detection total acid content stop fermentation if total acid content is higher than 4.0g/100mL,
One time fermentation liquid is obtained, the fermentation liquid of one time fermentation liquid gross mass 45% is released, the fermentation liquid of releasing is placed in centrifugal filter
In, except removing slag and chicken element fruit seed, gained filtrate removes bulky grain colloid, albumen and partial yeast by diatomite filter, obtains
To chicken element fruit vinegar magma；Chicken element fruit vinegar magma is finally passed through into 0.18 μm of filter membrane, removing microorganism and remnants under C grades of cleanliness
Yeast, it is filling, chicken element fruit vinegar is finally made.
Chicken element wine fermentation liquid, Yunnan Chinese yeast fen-flavor type white spirit and acetic acid bacteria are added into remaining one time fermentation liquid, are made
Its mixed gross mass is identical in quality with one time fermentation liquid, wherein Yunnan Chinese yeast fen-flavor type white spirit additive amount is mixture
The 6% of gross mass, acetic acid bacteria additive amount are the 0.7% of mixture gross mass, and according to first time, the condition of fermentation is fermented, finally
Secondary fermentation liquid is obtained, realizes continuing fermentation repeatedly；It to chicken element fruit fresh fruit and has stored in the chicken element fruit vinegar in June respectively
" flavor " ingredient is identified and is measured, and to monitor the variation of its " flavor " ingredient, while testing room temperature storage 15 days, January and 6
The total acid and total plate count of the chicken element fruit vinegar of the moon, to monitor the stability of its quality.It finally found that the preparation method energy of embodiment 1
" natural " flavor (Fig. 1) of chicken element fruit is effectively kept, the extension of the total acid and total plate count of chicken element fruit vinegar at any time is without conspicuousness
Difference (test result is shown in Table 1) shows that chicken element fruit vinegar quality prepared by embodiment 1 is stablized.
Embodiment 3: taking fresh mature chicken element fruit to classify by size, and removal is rotten or decayed portion, rapidly with originally washing
Surface smut is removed, sample is placed in D grades of clean area and carries out subsequent operation；It is sterilized with 200ppm chlorine dioxide soaking at room temperature
11min removes remaining chlorine dioxide with rinsed with sterile water, chicken element fruit is cut to the sheet of 0.7mm, slurrying adds into slurry
Add the activated yeast of stock quality 0.3% and the rock sugar of stock quality 7%, stirs evenly, ferment 140h or more at 29 DEG C, until
When alcoholic strength in fermentation liquid is 7~8% and content of reducing sugar is lower than 3%, stops fermentation, obtain chicken element wine fermentation liquid；To
The Yunnan Chinese yeast fen-flavor type white spirit that alcoholic strength is 37% is mixed into chicken element wine fermentation liquid, additive amount is chicken element wine fermentation liquid matter
Amount 7% is finally added the acetic acid bacteria of chicken element wine fermentation liquid quality 0.8%, is stirred evenly, and control fermentation temperature is 33 DEG C, fermentation
Daily stirring 5 times in the process, each sample detection total acid content stop fermentation, obtain if total acid content is higher than 4.0g/100mL
To one time fermentation liquid, the fermentation liquid of one time fermentation liquid gross mass 50% is released, the fermentation liquid of releasing is placed in centrifugal filter
In, except removing slag and chicken element fruit seed, gained filtrate removes bulky grain colloid, albumen and partial yeast by diatomite filter, obtains
To chicken element fruit vinegar magma；Chicken element fruit vinegar magma is finally passed through into 0.18 μm of filter membrane, removing microorganism and remnants under C grades of cleanliness
Yeast, it is filling, chicken element fruit vinegar liquid is finally made；
Chicken element wine fermentation liquid, Yunnan Chinese yeast fen-flavor type white spirit and acetic acid bacteria are added into remaining one time fermentation liquid, keep it mixed
Gross mass after conjunction is identical in quality with one time fermentation liquid, wherein Yunnan Chinese yeast fen-flavor type white spirit additive amount is the total matter of mixture
The 7% of amount, acetic acid bacteria additive amount are the 0.5% of mixture gross mass, and according to first time, the condition of fermentation is fermented, and is finally obtained
Secondary fermentation liquid；It to chicken element fruit fresh fruit and has stored " flavor " ingredient in the chicken element fruit vinegar in June respectively and is identified and measured,
To monitor the variation of its " flavor " ingredient, while testing room temperature storage 15 days, the total acid and bacterium colony of the chicken element fruit vinegar in January and June
Sum, to monitor the stability of its quality；It finally found that embodiment 3 can effectively keep " natural " flavor (Fig. 1) of chicken element fruit, chicken
There was no significant difference (test result is shown in Table 1) for the extension of the total acid and total plate count of plain fruit vinegar at any time, shows that embodiment 3 is made
Standby chicken element fruit vinegar quality is stablized.
Embodiment 4: taking fresh mature chicken element fruit to classify by size, and removal is rotten or decayed portion, rapidly with originally washing
Surface smut is removed, sample is placed in D grades of clean area and carries out subsequent operation.It is sterilized with 180ppm chlorine dioxide soaking at room temperature
12min removes remaining chlorine dioxide with rinsed with sterile water, chicken element fruit is cut to the sheet of 0.6mm, slurrying adds into slurry
Add the activated yeast of stock quality 0.35% and the rock sugar of stock quality 6%, stir evenly, ferment 140h or more at 27 DEG C, directly
When alcoholic strength into fermentation liquid is 7~8% and content of reducing sugar is lower than 3%, stops fermentation, obtain chicken element wine fermentation liquid；
D grades of clean area, secondary fermentation liquid made from embodiment 3 is released to the fermentation liquid of secondary fermentation liquid gross mass 60%, it will
The fermentation liquid of releasing is placed in centrifugal filter, and except removing slag and chicken element fruit seed, gained filtrate removes by diatomite filter
Bulky grain colloid, albumen and partial yeast obtain chicken element fruit vinegar magma；Finally chicken element fruit vinegar magma is led under C grades of cleanliness
0.18 μm of filter membrane is crossed, microorganism and remaining yeast are removed, it is filling, chicken element fruit vinegar liquid is finally made；
Chicken element wine fermentation liquid, Yunnan Chinese yeast fen-flavor type white spirit and acetic acid bacteria are added into remaining secondary fermentation liquid, keep it mixed
Gross mass after conjunction is identical in quality with secondary fermentation liquid, wherein Yunnan Chinese yeast fen-flavor type white spirit additive amount is the total matter of mixture
The 10% of amount, acetic acid bacteria additive amount are the 1.0% of mixture gross mass, are fermented according to the condition that embodiment 3 is fermented, final
To fermentation liquid three times, continuing fermentation is realized repeatedly.It to chicken element fruit fresh fruit and has stored in the chicken element fruit vinegar in June respectively
" flavor " ingredient is identified and is measured, and to monitor the variation of its " flavor " ingredient, while testing room temperature storage 15 days, January and 6
The total acid and total plate count of the chicken element fruit vinegar of the moon, to monitor the stability of its quality；It finally found that embodiment 4 can effectively keep chicken
" natural " flavor (Fig. 1) of plain fruit, there was no significant difference for the extension of the total acid and total plate count of chicken element fruit vinegar at any time, and (test is tied
1) fruit is shown in Table, show that chicken element fruit vinegar quality prepared by embodiment 4 is stablized；
Table 1: the total acid and bacterium colony total acid measured value of room temperature storage 15 days, the chicken element fruit vinegar in January and June
。
Claims (3)
1. the preparation method of a breeder element fruit vinegar, it is characterised in that: it selects without corruption, the chicken element fruit without worm, in clean area,
Chicken element fruit is cleaned, surface sterilizing, slurrying, fruit wine processed, acetic acid bacteria ferment acetic acid processed, filter at low temperature repeatedly, chicken element is made
Fruit vinegar.
2. the preparation method of chicken element fruit vinegar according to claim 1, which is characterized in that specific step is as follows:
(1) it selects without corruption, the chicken element fruit without worm, after cleaning, with 150~200ppm chlorine dioxide room in D grades of clean area
After warm 10~15min of soaking sterilization, after rinsed with sterile water, it is sliced slurrying；The work of stock quality 0.2~0.5% is added in the slurry
The rock sugar for changing yeast and stock quality 5%~8% stirs evenly and is placed on alcoholic strength of the fermentation into fermentation liquid at 25 DEG C~30 DEG C
For 7~8% and content of reducing sugar be lower than 3% when, stop fermentation, obtain chicken element wine fermentation liquid；
(2) in D grades of clean area, the Yunnan Chinese yeast delicate fragrance type that alcoholic strength 35~40% is added in chicken element wine fermentation liquid is white
Wine, additive amount is the 5%~10% of chicken element wine fermentation liquid quality, while adding chicken element wine fermentation liquid quality 0.5~1.0%
Acetic acid bacteria stirs evenly, and ferments at 30 DEG C~35 DEG C of fermentation temperature, stirs 4~6 times in fermentation process daily, every time
Sample detection total acid content stops fermentation, chicken element fruit vinegar is made after filtering fermentation liquor if total acid content is higher than 4.0g/100mL
Magma, chicken element fruit vinegar magma remove microorganism and remaining yeast using 0.18 μm of filter membrane, chicken element fruit vinegar are made after packing.
3. the preparation method of chicken element fruit vinegar according to claim 2, it is characterised in that: when total acid content is higher than in fermentation liquid
When 4.0g/100mL, stop fermentation, obtain one time fermentation liquid, releases the fermentation liquid of one time fermentation liquid gross mass 40%~60%, into
Row filtering preparation chicken element fruit vinegar magma；Chicken element wine fermentation liquid, Yunnan Chinese yeast delicate fragrance type are added into remaining one time fermentation liquid
White wine and acetic acid bacteria make the identical in quality of its mixed gross mass and one time fermentation liquid, wherein Yunnan Chinese yeast fen-flavor type white spirit
Additive amount is the 5%~10% of mixture gross mass, and acetic acid bacteria additive amount is the 0.5~1.0% of mixture gross mass, according to first
The condition of secondary fermentation is fermented, and is obtained secondary fermentation liquid, is realized continuing fermentation repeatedly.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811597335.0A CN109355161A (en) | 2018-12-26 | 2018-12-26 | The preparation method of one breeder element fruit vinegar |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811597335.0A CN109355161A (en) | 2018-12-26 | 2018-12-26 | The preparation method of one breeder element fruit vinegar |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109355161A true CN109355161A (en) | 2019-02-19 |
Family
ID=65329401
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811597335.0A Pending CN109355161A (en) | 2018-12-26 | 2018-12-26 | The preparation method of one breeder element fruit vinegar |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109355161A (en) |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1966652A (en) * | 2006-11-22 | 2007-05-23 | 郭翔 | Preparation method of grape vinegar |
| CN103146562A (en) * | 2013-03-27 | 2013-06-12 | 苏州苏东庭生物科技有限公司 | Processing technology for red bayberry vinegar |
| CN103371316A (en) * | 2012-04-29 | 2013-10-30 | 王颖 | Method for processing wild jujube vinegar beverage |
| CN103734836A (en) * | 2014-01-28 | 2014-04-23 | 程健博 | Method for preparing germinated black tartary buckwheat and hawthorn fruit vinegar beverage |
| CN105950432A (en) * | 2015-05-07 | 2016-09-21 | 张俊辉 | Processing method for Russian olive fruit vinegar |
| CN106399041A (en) * | 2016-12-04 | 2017-02-15 | 防城港市星湖生态农业有限公司 | Preparation method of mulberry fruit vinegar |
-
2018
- 2018-12-26 CN CN201811597335.0A patent/CN109355161A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1966652A (en) * | 2006-11-22 | 2007-05-23 | 郭翔 | Preparation method of grape vinegar |
| CN103371316A (en) * | 2012-04-29 | 2013-10-30 | 王颖 | Method for processing wild jujube vinegar beverage |
| CN103146562A (en) * | 2013-03-27 | 2013-06-12 | 苏州苏东庭生物科技有限公司 | Processing technology for red bayberry vinegar |
| CN103734836A (en) * | 2014-01-28 | 2014-04-23 | 程健博 | Method for preparing germinated black tartary buckwheat and hawthorn fruit vinegar beverage |
| CN105950432A (en) * | 2015-05-07 | 2016-09-21 | 张俊辉 | Processing method for Russian olive fruit vinegar |
| CN106399041A (en) * | 2016-12-04 | 2017-02-15 | 防城港市星湖生态农业有限公司 | Preparation method of mulberry fruit vinegar |
Non-Patent Citations (1)
| Title |
|---|
| 李燕，等: "《丽江高山植物》", 31 October 2016, 云南科技出版社 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104593219A (en) | Fermented kiwi fruit vinegar and brewing method thereof | |
| CN104694371A (en) | Citrus fruit vinegar prepared by composite strain mixed fermentation and preparation method thereof | |
| CN101892141A (en) | Method for preparing sweet red jujube wine | |
| CN101220331B (en) | Method for producing double-bacterium ferment raspberry full juice fruit wine | |
| CN102604812A (en) | Production methods for pomegranate fruit vinegar and pomegranate vinegar beverage | |
| CN101921686A (en) | Method for producing dry date wine | |
| JP7001774B2 (en) | Combined fermented liquid for hair loss prevention and nourishing hair growth and its preparation method and use | |
| CN110872549A (en) | Preparation method of fermented mulberry fruit wine | |
| CN104450367A (en) | Health fruit wine prepared by using fruits of cherokee roses and preparation method of health fruit wine | |
| TW200301084A (en) | Method of brewing soy sauce | |
| CN107629974B (en) | Preparation method of natural yeast | |
| CN106753986A (en) | A kind of brewing method of kiwi fruit fermented wine | |
| CN105462769A (en) | Preparation method for cistanche fermented wine and low wine prepared from cistanche fermented wine | |
| CN108041382A (en) | A kind of preparation method for the pineapple peel residue fruit vinegar beverage for not adding acetic acid bacteria | |
| CN109207310A (en) | A kind of brew method of fig fruit wine | |
| CN105238641A (en) | Processing method of banana wine and product | |
| KR20090001234A (en) | Method for making wild grapevines wine | |
| CN111793542A (en) | Preparation method of honey peach fruit wine | |
| CN109355161A (en) | The preparation method of one breeder element fruit vinegar | |
| Liu et al. | Optimization of fermentation technology for composite fruit and vegetable wine by response surface methodology and analysis of its aroma components | |
| CN109880717A (en) | Fruit grain song preparation method for the brewing of mango fruit grain wine | |
| CN105733865A (en) | Manufacturing method of fermented rose wine | |
| CN108841482A (en) | A kind of gastrodia liquor | |
| JP2002017336A (en) | Vinegar made from honey as raw material and method for producing the same | |
| CN104017714A (en) | Processing method of stauntonvine vinegar by liquid fermentation |
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 |
Application publication date: 20190219 |
|
| RJ01 | Rejection of invention patent application after publication |