CN109609331B - Red rice passion fruit vinegar and gradient biological fermentation preparation method thereof - Google Patents

Red rice passion fruit vinegar and gradient biological fermentation preparation method thereof Download PDF

Info

Publication number
CN109609331B
CN109609331B CN201811638990.6A CN201811638990A CN109609331B CN 109609331 B CN109609331 B CN 109609331B CN 201811638990 A CN201811638990 A CN 201811638990A CN 109609331 B CN109609331 B CN 109609331B
Authority
CN
China
Prior art keywords
fermentation
passion fruit
red yeast
yeast rice
vinegar
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.)
Active
Application number
CN201811638990.6A
Other languages
Chinese (zh)
Other versions
CN109609331A (en
Inventor
何志刚
李维新
梁璋成
林晓姿
庄林歆
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Institute of Agricultural Engineering Technology of Fujian Academy of Agricultural Sciences
Original Assignee
Institute of Agricultural Engineering Technology of Fujian Academy of Agricultural Sciences
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Institute of Agricultural Engineering Technology of Fujian Academy of Agricultural Sciences filed Critical Institute of Agricultural Engineering Technology of Fujian Academy of Agricultural Sciences
Priority to CN201811638990.6A priority Critical patent/CN109609331B/en
Publication of CN109609331A publication Critical patent/CN109609331A/en
Application granted granted Critical
Publication of CN109609331B publication Critical patent/CN109609331B/en
Active legal-status Critical Current
Anticipated expiration legal-status Critical

Links

Classifications

    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12JVINEGAR; PREPARATION OR PURIFICATION THEREOF
    • C12J1/00Vinegar; Preparation or purification thereof
    • C12J1/04Vinegar; Preparation or purification thereof from alcohol

Abstract

The invention provides a red yeast passion fruit vinegar and a biological preparation method thereof, which mainly comprises the steps of peeling passion fruit to prepare fruit juice, brewing red yeast rice activation, protoplasm alcohol fermentation, enzymolysis-enhanced alcohol fermentation, acetic acid fermentation, aging and the like.

Description

Red rice passion fruit vinegar and gradient biological fermentation preparation method thereof
Technical Field
The invention belongs to the field of fruit processing, and particularly relates to monascus passion fruit vinegar and a gradient biological fermentation preparation method thereof.
Background
The fruits have abundant sugar resources and are the first-class raw materials for brewing vinegar. Compared with grain vinegar, the fruit vinegar has the advantages of rich nutrient components, mellow taste, rich flavor, freshness, refreshing taste and unique effect. The fruit vinegar has the effects of softening blood vessels, reducing blood pressure, beautifying, regulating acid-base balance of body fluid, promoting metabolism of sugar in vivo, decomposing lactic acid and pyruvic acid in muscles, relieving fatigue, etc. The foreign edible vinegar mainly takes fruit vinegar, such as apple vinegar, malt vinegar, grape vinegar and the like produced in Europe and America, wherein red wine vinegar, white wine vinegar and the like are mainly produced in America, and red wine vinegar, apple vinegar and the like are mainly produced in France. The fruit vinegar is blended into a cool beverage, so that the cool beverage is cool and delicious. In recent years, domestic fruit vinegar research has become one of the hot topics for vinegar research.
Passion fruit, also known as passion flower (Passiflora edulis Sims), is a perennial vine of the Passifloraceae family (Passifloraceae) genus (Passiflora linaneus), also known as eggfruit. The main cultivation types in China are passion fruit (P.edulis) and passion fruit (P.edulis.f. favicarpa) as well as the hybrid passion fruit (Passiflora edulis XP.edilis.f. favicarpa). The passion fruit is sweet and sour, delicious and rich in flavor, has comprehensive fragrance of various fruits such as apples, oranges, guavas and the like, and is one of the most fragrant fruits known in the world. It is known that passion fruit contains more than 135 kinds of fragrant substances, the main components are ethyl butyrate, ethyl caproate, hexyl butyrate and hexyl caproate, and the four kinds of esters account for 95% of the total fragrant substances and are reputed as juice king. Passion fruit contains abundant proteins, fats, alkaline acids, sugars, vitamins, phosphorus, calcium, iron, potassium and other compounds, and 17 amino acids. The passion fruit juice can be processed into fruit juice, jam, fruit jelly, fruit wine and the like. The passion fruit wine is rich in organic acid, contains mannonic acid, L-malic acid, quinic acid, tartaric acid, unknown acid, malic acid, malonic acid, acetic acid, ascorbic acid, lactic acid, citric acid and fumaric acid, and has the highest content of mannonic acid. The edible rate of the passion fruit is about 45%, and the total acid reaches 1.5-4.5%, so that the passion fruit vinegar is a typical high-fragrance and high-acid characteristic, and is a high-quality raw material for preparing the high-fragrance and high-fruit sour fruit vinegar.
The fruit vinegar is a health food prepared by fermenting fruits serving as main raw materials by a biological brewing technology. At present, regarding red yeast vinegar, chinese patent CN201310298153.4 "a manufacturing method of red yeast vinegar" discloses a manufacturing method of red yeast vinegar, including a preparation method of wine-making type red yeast rice, and taking the prepared red yeast rice as a leaven, taking fresh fruits such as apples, waxberries, oranges and the like as raw materials, adding white sugar, red yeast rice and the like after slicing to directly perform vinification fermentation, post-vinification fermentation and acetic acid fermentation, and adding a complex enzyme consisting of cellulase and pectinase during the post-vinification fermentation, so as to clarify the fermentation liquid and facilitate the post-filtration. However, the patent technology does not consider how to improve the saccharifying power, fermenting power and raw material utilization rate of the red yeast starter when fruits with high fruit acid and pectin contents (such as passion fruits) are used as fruit vinegar raw materials.
Disclosure of Invention
Therefore, the red yeast rice passion fruit vinegar and the gradient biological fermentation preparation method thereof are needed to solve the problems that the utilization rate of raw materials is low by directly adopting pectinase for enzymolysis due to low pH value and high pectin content of passion fruit pulp puree during preparation of the passion fruit vinegar, and the saccharifying power and fermenting power of red yeast rice are not high.
In order to realize the purpose, the inventor provides a gradient biological fermentation preparation method of the monascus passion fruit vinegar, which comprises the following steps:
preparing passion fruit pulp and activating red yeast rice;
performing primary alcohol fermentation on the passion fruit pulp;
carrying out enzymolysis and alcohol fermentation reinforcement;
acetic acid fermentation; and
and (3) ageing, wherein a leavening agent used in the step of carrying out primary alcohol fermentation on the passion fruit pulp consists of red yeast rice and a red yeast rice leavening agent obtained in the step of activating the red yeast rice.
The red yeast rice commonly used in the brewing production of red yeast wine and vinegar is purple red rice yeast which is prepared by fermenting non-glutinous rice serving as a raw material through monascus. The brewing red yeast rice contains starch 40%, protein 10-18%, and amino acid 8.9-13.7%. Monascus (Monascus purpureus Went.) is a small filamentous saprophytic fungus, a mold with high temperature resistance, strong saccharification capacity and alcoholic fermentation capacity. Monascus is saprophytic fungus, has optimal pH value of 3.5-5, can resist pH value of 3.0, especially lactic acid, and has inhibited growth metabolism at pH value of 3.0. The growth temperature is 26-42 ℃, the optimum temperature is 32-35 ℃, and the growth can resist 10% ethanol. The saccharification type beta-amylase of the monascus has strong activity, and can carry out enzymolysis on starch in the passion fruit into fermentable sugar. Therefore, the leavening agent used in the primary alcohol fermentation step is composed of the red yeast rice and the red yeast rice leavening agent obtained in the step of activating the red yeast rice in a weight ratio of 1:0.04-0.06, and the activated red yeast rice promotes the proliferation of monascus and yeast by utilizing the nutrition of the red yeast rice, so that the red yeast rice can smoothly start fermentation in passion fruit pulp juice (containing seeds) with the pH value of less than 3.0, and the saccharification and fermentation capacity of the red yeast rice is improved.
Wherein, the step of preparing the passion fruit pulp and the step of activating the red yeast rice have no precedence relationship, and can be synchronously operated.
Further, the step of carrying out primary alcohol fermentation on the passion fruit pulp comprises the following steps: injecting the passion fruit pulp into a biological fermentation tank, adding 4-6% of the leavening agent, fermenting for 7-10 days at 20-30 ℃, and separating to obtain first alcohol fermentation liquor and vinasse.
The invention adopts a secondary gradient biological fermentation process, and has the advantages that the product vinasse obtained by the primary fermentation is used as the raw material for the secondary fermentation, the pH value of the fermentation liquor is improved to be in line with the optimal pH value of saccharomyces cerevisiae, pectin and compound sugar thereof are subjected to full enzymolysis fermentation, the raw material utilization rate of passion fruit pulp reaches more than 70%, and the alcoholic strength reaches 11% (v/v).
Further, the enzymolysis-enhanced alcoholic fermentation step comprises: and taking the vinasse, adding sugar water with 20-30% of soluble solids of the vinasse by mass reaching 50%, adding 20000-30000u/kg of pectinase and 0.3-0.5g/kg of saccharomyces cerevisiae, uniformly mixing, injecting into a biological fermentation tank, fermenting for 20-30 days at 20-30 ℃, and squeezing wine after fermentation to obtain second alcohol fermentation liquid.
The pectinase is polygalacturonic acid hydrolase, which is used for hydrolyzing pectin to mainly generate beta-galacturonic acid, is used for enzymolysis of pectin-containing fruits, can obviously reduce the viscosity of fruit juice and obviously improve the juice yield. The optimum action pH value is 3.5, and the action temperature is 15-55 ℃. When the pH value is less than 3.0, the activity of the enzyme is inhibited, thereby affecting the enzymolysis effect. The passion fruit contains 1% of pectin (pectin), the main components of the pectin are 82.02% of galacturonic acid (galcturonic acid) and 7.9% of methyl nitrate compounds, the pectin contains more than 1% of fermentable sugars such as starch, glucose, fructose, sucrose and the like, the soluble solid content can reach more than 16%, the juice yield of the passion fruit is low and is only 30-40%, and the pH value of the passion fruit pulp is 2.3-3.0, so that the expected effect cannot be achieved if the pectin is directly subjected to enzymolysis by adopting pectinase. The invention adopts the Xiaheng pectinase with the dosage of 20000-plus 30000u/kg (namely 0.3-0.5mL/kg), the saccharomyces cerevisiae adopts the Angel dry yeast with the dosage of 0.3-0.5g/kg, the pectinase and the saccharomyces cerevisiae are specifically added into the passion fruit pulp to carry out vinasse obtained in the step of primary alcohol fermentation, and the pH value is increased by adding sugar water to carry out enzymolysis and reinforcement alcohol fermentation, so that the utilization rate, the saccharification rate and the fermentation rate of raw materials in the passion fruit can be greatly improved.
Further, the acetic acid fermentation step is as follows: mixing the first alcohol fermentation liquor and the second alcohol fermentation liquor, adjusting the alcohol content to 5-7%, adding acetic acid bacteria, and fermenting in an acetification machine with corncob as a carrier at 28-32 deg.C until the alcohol is converted into acetic acid to obtain new vinegar.
According to the technical scheme, the fermentation liquor obtained by secondary fermentation is subjected to oxidation reaction by using acetic acid bacteria, so that the optimal acid production effect can be obtained.
Further, the acetic acid bacteria is Shanghai 1.01.
The Shanghai brewing 1.01 adopted by the invention is an excellent strain with stable acid production, the alcohol oxidation speed is high, the capacity is strong, the maximum alcohol resistance is 12%, the acid production of a general production process is about 5%, and the accumulated acetic acid can reach 10% by adopting a long-period production process.
Further, the aging step is as follows: sealing the new vinegar in a pottery jar or a stainless steel container, and ageing for more than 6 months in a clean and cool environment to obtain the monascus passion fruit vinegar.
The passion fruit vinegar new vinegar obtained by gradient biological fermentation has esterification, redox reaction and precipitation in the aging process, and can obtain more mellow and stable fragrance, taste and clarity.
Further, the step of activating the red yeast rice comprises the following steps: adding drinking water with the mass of 2-3 times of that of the red yeast rice into the red yeast rice, uniformly stirring, and activating at 20-30 ℃ for more than 24 hours to obtain the red yeast rice starter.
The technical scheme has the advantages that firstly, the red yeast rice utilizes the nutrition of the red yeast rice to promote the proliferation of the monascus and the yeast, so that the red yeast rice can smoothly start fermentation in the passion fruit pulp juice with the pH value less than or equal to 3, and the saccharification and fermentation capacities of the red yeast rice are improved.
Furthermore, the red yeast rice is brewed red yeast rice, the color value is more than or equal to 400 mu/g, and the fermentation capacity is more than or equal to 0.3g/0.5 g.72 h.
The brewing red yeast, namely the distiller's yeast, has strong liquefaction, saccharification and esterification capabilities and unique yeast fragrance. In addition, red yeast rice can be metabolized to generate abundant bioactive enzymes, monacolin K (Monacolin k) and derivatives thereof, natural monascus red pigment and other physiologically active substances, has the functions of reducing cholesterol and blood pressure and preventing and treating other diseases, and is commonly used for developing functional foods.
The invention also provides the monascus passion fruit vinegar which is prepared by the gradient biological fermentation preparation method.
Preferably, the red color value of the red yeast rice passion fruit vinegar prepared by the method is more than or equal to 1.0u/g, the fruit acid is more than or equal to 1.5 percent, and the acetic acid is more than or equal to 3.0 percent.
Different from the prior art, the technical scheme has the following beneficial effects:
1. the prior fruit vinegar is mainly prepared by adopting saccharomyces cerevisiae to carry out alcoholic fermentation, and then adopting acetic acid bacteria to carry out acetic acid fermentation, the invention adopts brewed red yeast rice (containing monascus and saccharomycetes) to carry out secondary gradient fermentation, wherein the monascus can improve the yellow and red color value of a fermentation liquid, and can metabolize starch in passion fruit raw materials into reducing sugar, and then the starch is subjected to enzymolysis alcoholic fermentation by pectinase and saccharomyces cerevisiae, so that the utilization rate of the raw materials is improved by at least 5 percent compared with that of the raw materials only fermented by the saccharomyces cerevisiae;
2. the report that red yeast rice is activated before being used as a leaven is not seen, when the pH value of fermentation liquor of the red yeast rice is lower than 3.0, the growth and metabolism of the red yeast rice are inhibited, and after the red yeast rice is activated, the red yeast rice utilizes the nutrition of the red yeast rice to promote the proliferation of monascus and saccharomycetes, so that the red yeast rice can smoothly start fermentation in passion fruit pulp juice with the pH value of less than or equal to 3.0, and the saccharification and fermentation capacities of the red yeast rice are improved;
3. the invention adopts an enzymolysis secondary fermentation process, and the pH value of fermentation liquor is increased by adding sugar water, so that pectin and compound sugar are subjected to full enzymolysis fermentation, the utilization rate of raw materials can reach 73.04%, and the alcohol content can reach more than 11% (v/v).
Detailed Description
In order to explain technical contents, structural features, and objects and effects of the technical means in detail, the following detailed description is given with reference to specific embodiments.
Description of the parameters and material sources involved:
1. OD515 and OD505 are OD (oxidation reduction potential) values of the fermentation broth measured under 515 and 505nm visible light;
2. red yeast rice starter: adopting Monascus purpureus went from Fujian province, and purchasing from Tokyo Lanxi red wine industry Co Ltd;
3. and (3) saccharomyces cerevisiae: dry yeast, Angel, available from Angel Yeast GmbH;
4. acetic acid bacteria: shanghai brewing 1.01, purchased from Shanghai Guangming food factory;
5. other test reagents were made using the domestic AR grade reagent.
Description of the apparatus and equipment used in the test:
1. PB-10 type pH meter: sidorist scientific instruments (Beijing) Inc.;
2. model 85-1 magnetic stirrer: shanghai West analytical Instrument works, Inc.;
3. UV-1750 ultraviolet spectrophotometer: shimadzu instruments, Inc.;
4. DW-FL362 type centrifuge: shanghai' an pavilion scientific instruments, Inc.;
5. KDM type temperature-adjusting electric heating jacket: shandonghua electric heating apparatus, Inc.;
6. alcohol meter: zhejiang Yuyao hydrometer;
7. SPX intelligent biochemical incubator: ningbo Jiangnan Instrument works;
8. TE601-I electronic balance: sidorist scientific instruments (Beijing) Inc.;
9. YXQ-LS-505II vertical pressure steam sterilizing pan: shanghai Bocheng industries Ltd.
Test method
1. Color value: reference is made to the method for determination of color number in GB 4926-2008;
2. alcohol content: according to the method for measuring the alcoholic strength in GB/T13662-2008;
3. total acid: according to the method for measuring the total acid in GB/T13662-2008;
4. and the data processing adopts DPS6.01 software for processing.
Analysis of main physicochemical indexes of the yellow and purple passion fruits adopted in the test
Eight-ripe golden fruit (yellow fruit) and nine-ripe Tainong No. 1 (purple fruit) passion fruit are collected, the soluble solid, total sugar, starch, total acid and pH value are respectively measured, and the analysis data result is shown in table 1. As can be seen from the data in Table 1, the passion fruit contains more than 11g/kg of starch, the total acid content is more than 30g/L (calculated by citric acid), the pH values of both fruits are lower than 3.0, and the non-sugar soluble solid content is more than 16%.
Table 1: analysis data of main physicochemical indexes of yellow and purple passion fruits
The alcoholic fermentation of the passion fruit is carried out by using the leavening agents with different formula compositions, and the adopted different leavening agents are shown in the table 2.
TABLE 2 fermentation agent with different formula compositions
Example 1
Passion fruit vinegar prepared by taking leaven 1 in Table 2 as leaven
Cutting fresh eighty-percent ripe gold fruit (yellow fruit) and Jiucheng Tainong No. 1 (purple fruit) passion fruit, removing peel, separating to obtain passion fruit pulp juice, mixing the two passion fruit pulp juices according to the weight ratio of 1:1, injecting the passion fruit pulp juice obtained after mixing into a biological fermentation tank, taking 0.3g/kg of Angel dry yeast as a fermentation agent, fermenting for 20-30 days at 20-30 ℃, adding 5% of acetic acid bacteria Hu for brewing for 1.01, fermenting in a acetification machine taking corn cob as a carrier, controlling the fermentation temperature to be 28-32 ℃, until alcohol is basically converted into acetic acid, stopping fermentation, sealing new passion fruit vinegar obtained after acetic acid fermentation in a ceramic jar, and brewing for 6 months in a clean and cool environment to obtain the passion fruit vinegar.
Example 2
Passion fruit vinegar prepared by taking leaven 2 in Table 2 as leaven
The difference from the example 1 is that after the passion fruit pulp juice obtained after mixing is injected into a biological fermentation tank, 5% of unactivated red yeast rice leavening agent is used as the leavening agent, and other process conditions and operation steps are the same as those in the example 1.
Example 3
Passion fruit vinegar prepared by taking leaven 3 in table 2 as leaven
The difference from the embodiment 1 is that after the passion fruit pulp juice obtained after mixing is injected into a biological fermentation tank, 5% activated red yeast rice leavening agent is used as leavening agent, and other process conditions and operation steps are the same as those in the embodiment 1.
Example 4
Passion fruit vinegar prepared by taking leaven 4 in Table 2 as leaven
The difference from the embodiment 1 is that after the passion fruit pulp juice obtained after mixing is injected into a biological fermentation tank, 5% of activated red yeast rice leavening agent and 0.3g/kg of saccharomyces cerevisiae Angel dry yeast are used as leavening agents, and other process conditions and operation steps are the same as those in the embodiment 1.
Example 5
Passion fruit vinegar prepared by taking leaven 5 in Table 2 as leaven
The difference from the embodiment 1 is that after the passion fruit pulp juice obtained after mixing is injected into a biological fermentation tank, 5% of activated red yeast rice leavening agent, 30000u/kg of pectinase and 0.3g/kg of saccharomyces cerevisiae Angel dry yeast are used as leavening agents, and other process conditions and operation steps are the same as those in the embodiment 1.
Example 6
Preparing passion fruit vinegar by taking a leavening agent 6 in table 2 as a leavening agent through secondary fermentation
The difference from the embodiment 1 is that after the passion fruit pulp juice obtained after mixing is injected into a biological fermentation tank, 5 percent of activated red yeast rice leavening agent is used as leavening agent to ferment for 7-10 days at 20-30 ℃, primary fermentation is completed, vinasse of products of the primary fermentation after separation is added with 15 percent of sugar water containing 50 percent of soluble solid matter, 30000u/kg of pectinase and 0.3g/kg of saccharomyces cerevisiae Angel dry yeast by mass percent to ferment for 20-30 days at 20-30 ℃, secondary fermentation is completed, and then the fermentation and aging process conditions after adding acetic acid bacteria are the same as the embodiment 1.
The main physical and chemical index data of the passion fruit vinegar obtained in the examples 1 to 6 are shown in the table 3.
TABLE 3 Main physicochemical indexes of Passion fruit vinegar prepared from different leaven
As can be seen from Table 3, the passion fruit vinegar obtained by carrying out alcoholic fermentation treatment only by using 1 leaven, namely 0.3g/kg saccharomyces cerevisiae Angel dry yeast has the advantages that the utilization rate of raw materials is lower than 50%, the appearance is yellow, and the red price is extremely low; the brewed red yeast rice is taken as a leavening agent for direct fermentation (leavening agent 2), the appearance of the fermented liquid is red, OD515 and OD505 can reach 1.52 and 1.63, the yield is improved by 5 percent compared with the yield obtained by only using 0.1 percent of saccharomyces cerevisiae for fermentation, but the fermentation is slow to start and needs long fermentation time; the activated red yeast rice is taken as a fermenting agent for direct fermentation (fermenting agent 3), the fermentation can be quickly started, the red color value and the raw material utilization rate of the fermentation liquor are higher than those of the fermentation liquor treated by the fermenting agent 2, the growth and metabolism of the monascus are mainly inhibited when the pH value of the fermentation liquor is lower than 3.0, and the monascus and the saccharomycetes are proliferated after the activation, so that the saccharifying power and the fermenting capacity of the monascus are improved. Because the passion fruit pulp contains higher pectin, when the fermenting agent 5 is added for fermentation, the fermentation yield can be obviously improved by adding pectinase, but the passion fruit pulp is directly added with summer pectin for fermentation, the activity of the pectinase is inhibited due to the low pH value of the passion fruit pulp, the effects of full enzymolysis, liquefaction and fermentation cannot be achieved, and the enzymolysis secondary fermentation process (the fermenting agent 6) is adopted to improve the pH value of the fermentation liquid, so that the passion fruit pectin and compound sugar thereof are subjected to full enzymolysis and fermentation, the utilization rate of raw materials can reach 73.04%, and the alcohol content can reach 11% (v/v).
Example 7
Provides a red yeast rice passion fruit vinegar and a gradient biological fermentation preparation method thereof
Preparing passion fruit pulp: cutting open fresh passion fruit, removing peel, and separating to obtain passion fruit pulp juice;
activating red yeast rice: adding red yeast rice into 3 times (m/m) of drinking water, stirring, standing at 30 deg.C for activating for 24h, wherein the red yeast rice is brewing red yeast rice, color value is 424 μ/g, and fermentation power is 0.35g/(0.5 g.72 h);
primary alcohol fermentation: injecting passion fruit pulp juice (containing seeds) into a biological fermentation tank, fermenting for 7 days at 30 ℃ by taking the mixture of the red yeast rice and 6% of activated red yeast rice in percentage by mass as a fermenting agent, filtering and separating to obtain first alcohol fermentation liquid and vinasse, wherein the vinasse is used for enzymolysis alcohol fermentation;
carrying out enzymolysis and alcohol fermentation reinforcement: adding sugar water containing 50% of distiller's grains in an amount of 30% of the distiller's grains, adding 30000u/kg of summer pectinase and 0.3g/kg of saccharomyces cerevisiae Angel dry yeast, mixing, injecting into a biological fermentation tank, fermenting at 20 deg.C for 30 days, and squeezing to obtain a second alcoholic fermentation liquid;
acetic acid fermentation: mixing the first alcoholic fermentation liquid and the second alcoholic fermentation liquid, adjusting alcoholic strength to 7% (v/v), adding 5% acetic acid bacteria Shanghai brewing 1.01, fermenting in acetification machine with corncob as carrier, controlling fermentation temperature at 32 deg.C until alcohol is converted into acetic acid, and stopping fermentation;
aging: and (3) sealing the new passion fruit vinegar obtained after acetic acid fermentation in a stainless steel container, and ageing for more than 6 months in a clean and cool environment to obtain the product of the monascus passion fruit vinegar. The red color value (505nm) of the red rice passion fruit vinegar product is more than or equal to 1.0u/g, the fruit acid is more than or equal to 1.5 percent, the acetic acid is more than or equal to 3.0 percent, and the red rice passion fruit vinegar has pleasant fruit and vinegar fragrance.
Example 8
Provides another monascus passion fruit vinegar and a gradient biological fermentation preparation method thereof
Preparing pulp slurry: cutting open fresh passion fruit, removing peel, and separating to obtain passion fruit pulp juice (containing seeds);
brewing red yeast rice activation: adding red yeast rice into 2 times (m/m) of drinking water, stirring, standing at 20 deg.C, and activating for 28 hr. The red yeast rice is brewed red yeast rice, the color value is 488 mu/g, and the fermentation capacity is more than or equal to 0.45g/(0.5 g.72 h);
primary alcohol fermentation: injecting passion fruit pulp juice (containing seeds) into a biological fermentation tank, fermenting for 10 days at 20 ℃ by taking the mixture of red yeast rice and activated red yeast rice with the mass percent of 4% as a fermenting agent, filtering and separating to obtain first alcohol fermentation liquid and vinasse, wherein the vinasse is used for enzymolysis alcohol fermentation;
carrying out enzymolysis and alcohol fermentation reinforcement: adding 50% of sugar water accounting for 20% of the mass of the vinasse into vinasse obtained by fermenting and separating primary pulp alcohol, adding 20000u/kg of summer pectinase and 0.5g/kg of saccharomyces cerevisiae Angel dry yeast, uniformly mixing, injecting into a biological fermentation tank, fermenting for 20 days at 30 ℃, and squeezing wine after fermentation is finished to obtain second alcohol fermentation liquid;
acetic acid fermentation: mixing the two alcoholic fermentation liquors, adjusting alcoholic strength to 5% (v/v), adding 5% acetic acid bacteria, brewing 1.01, fermenting in acetification machine with corncob as carrier, controlling fermentation temperature at 28 deg.C until the alcohol is substantially converted into acetic acid, and terminating fermentation;
aging: the new passion fruit vinegar obtained after acetic acid fermentation is sealed in a pottery jar and aged for more than 6 months in a clean and cool environment to obtain the monascus passion fruit vinegar product, wherein the red color value (505nm) of the monascus passion fruit vinegar product is more than or equal to 1.0u/g, the fruit acid is more than or equal to 1.5 percent, the acetic acid is more than or equal to 3.0 percent, and the monascus passion fruit vinegar product has pleasant fruit fragrance and vinegar fragrance.
It should be noted that, although the above embodiments have been described herein, the invention is not limited thereto. Therefore, based on the innovative concepts of the present invention, the technical solutions of the present invention can be directly or indirectly applied to other related technical fields by making changes and modifications to the embodiments described herein or by using equivalent process changes made by the content of the present specification, and are included in the scope of the present invention.

Claims (8)

1. A gradient biological fermentation preparation method of red yeast rice passion fruit vinegar comprises the following steps:
preparing passion fruit pulp and activating red yeast rice;
performing primary alcohol fermentation on passion fruit pulp: injecting the passion fruit pulp into a biological fermentation tank, adding 4-6% of a fermentation agent, fermenting at 20-30 ℃ for 7-10 days, and separating to obtain first alcohol fermentation liquor and vinasse;
and (3) carrying out enzymolysis and alcohol fermentation reinforcement: taking the vinasse, adding sugar water with the soluble solid content of 20-30% of the weight of the vinasse reaching 50%, adding 20000-30000u/kg pectinase and 0.3-0.5g/kg saccharomyces cerevisiae, uniformly mixing, injecting into a biological fermentation tank, fermenting for 20-30 days at 20-30 ℃, and squeezing wine after fermentation to obtain second alcohol fermentation liquid;
acetic acid fermentation step: mixing the first alcohol fermentation liquor and the second alcohol fermentation liquor for acetic acid fermentation; and
a step of ageing, namely ageing the mixture,
the method is characterized in that a leavening agent used in the step of carrying out primary alcohol fermentation on the passion fruit pulp consists of red yeast rice and a red yeast rice leavening agent obtained in the step of activating the red yeast rice.
2. The gradient biofermentation preparation method of claim 1, wherein the acetic acid fermentation step is:
adjusting the alcoholic strength of the mixed liquor of the first alcoholic fermentation liquor and the second alcoholic fermentation liquor to 5-7%, adding acetic acid bacteria, fermenting in an acetification machine with corncob as a carrier, controlling the fermentation temperature to 28-32 ℃, and fermenting until the alcohol is converted into acetic acid to obtain new vinegar.
3. The gradient biofermentation preparation method of claim 2, wherein the acetic acid bacteria is Shanghai 1.01.
4. The gradient biofermentation preparation method of claim 1, wherein the ageing step is:
sealing the new vinegar in a pottery jar or a stainless steel container, and ageing for more than 6 months in a clean and cool environment to obtain the monascus passion fruit vinegar.
5. The gradient biological fermentation preparation method of claim 1, wherein the step of activating the red yeast rice is as follows:
adding drinking water 2-3 times of the weight of red yeast rice into the red yeast rice, uniformly stirring, and activating at 20-30 ℃ for more than 24 hours to obtain the red yeast rice starter.
6. The gradient biological fermentation preparation method of claim 1, wherein the red yeast rice is brewed red yeast rice, and the color value is not less than 400 μ/g, and the fermentation capacity is not less than 0.3g/0.5 g-72 h.
7. A red yeast rice passion fruit vinegar which is characterized by being prepared by the gradient biological fermentation preparation method of any one of claims 1 to 6.
8. The red koji passion fruit vinegar of claim 7, wherein the red color value is more than or equal to 1.0u/g, the fruit acid is more than or equal to 1.5%, and the acetic acid is more than or equal to 3.0%.
CN201811638990.6A 2018-12-29 2018-12-29 Red rice passion fruit vinegar and gradient biological fermentation preparation method thereof Active CN109609331B (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201811638990.6A CN109609331B (en) 2018-12-29 2018-12-29 Red rice passion fruit vinegar and gradient biological fermentation preparation method thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201811638990.6A CN109609331B (en) 2018-12-29 2018-12-29 Red rice passion fruit vinegar and gradient biological fermentation preparation method thereof

Publications (2)

Publication Number Publication Date
CN109609331A CN109609331A (en) 2019-04-12
CN109609331B true CN109609331B (en) 2022-02-08

Family

ID=66015758

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201811638990.6A Active CN109609331B (en) 2018-12-29 2018-12-29 Red rice passion fruit vinegar and gradient biological fermentation preparation method thereof

Country Status (1)

Country Link
CN (1) CN109609331B (en)

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102807948A (en) * 2012-09-06 2012-12-05 重庆大学 Method for making passion fruit vinegar
CN103421665A (en) * 2013-07-17 2013-12-04 杭州清正生物科技有限公司 Method for producing monascus fruit vinegar
CN103897972A (en) * 2014-03-25 2014-07-02 安徽鲜福临食品有限责任公司 Process for fermenting red-yeast grape vinegar by solid-liquid coupling
CN106520451A (en) * 2016-12-26 2017-03-22 天津科技大学 Monascus fruit wine and preparation method thereof
CN108251264A (en) * 2018-04-04 2018-07-06 贺州学院 A kind of preparation method of passiflora edulis vinegar
CN108753558A (en) * 2018-06-11 2018-11-06 福建师范大学 A kind of preparation method of red yeast rice Olive vinegar

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102807948A (en) * 2012-09-06 2012-12-05 重庆大学 Method for making passion fruit vinegar
CN103421665A (en) * 2013-07-17 2013-12-04 杭州清正生物科技有限公司 Method for producing monascus fruit vinegar
CN103897972A (en) * 2014-03-25 2014-07-02 安徽鲜福临食品有限责任公司 Process for fermenting red-yeast grape vinegar by solid-liquid coupling
CN106520451A (en) * 2016-12-26 2017-03-22 天津科技大学 Monascus fruit wine and preparation method thereof
CN108251264A (en) * 2018-04-04 2018-07-06 贺州学院 A kind of preparation method of passiflora edulis vinegar
CN108753558A (en) * 2018-06-11 2018-11-06 福建师范大学 A kind of preparation method of red yeast rice Olive vinegar

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
全液态发酵红曲米醋工艺的研究;胡杨等;《中国调味品》;20180210;第第43卷第2期卷(第02期);第124-128页 *

Also Published As

Publication number Publication date
CN109609331A (en) 2019-04-12

Similar Documents

Publication Publication Date Title
JP6946358B2 (en) Yeast strain for brewing that produces β-phenethyl alcohol in high yield and its use
CN101531965B (en) Method for preparing pineapple peel residue fruit vinegar
CN103881887A (en) Fruit vinegar and immobilized production method thereof
CN102899236B (en) Process method for brewing ginseng vinegar by immobilized fermentation
CN101220331B (en) Method for producing double-bacterium ferment raspberry full juice fruit wine
CN101735935A (en) Jujube vinegar and brewing method thereof
CN110607213A (en) Preparation method of pitaya and roxburgh rose fruit wine
CN107475015B (en) Red-heart pitaya and white-heart pitaya composite fruit wine and preparation method thereof
CN101250478A (en) Preparation technique of kudzu root grape vinegar
CN102408977A (en) Piteguo fruit vinegar, fruit vinegar beverage and preparation methods thereof
CN112457941B (en) Aronia melanocarpa fruit wine and brewing method thereof
KR100899844B1 (en) The preparing method of functional omija vinegar
CN109609331B (en) Red rice passion fruit vinegar and gradient biological fermentation preparation method thereof
CN112251314A (en) Production process of nitraria fruit wine
CN1106455A (en) Lycium chinense wine
CN109593627B (en) Electric field strengthening brewing process of sea-buckthorn and Chinese wolfberry health-care fruit wine
CN111100776A (en) Production method of dry red cranberry wine
CN107012064A (en) A kind of method and its application for improving fruit vinegar production efficiency
CN107384736A (en) A kind of preparation method of liquid state fermentation apple vinegar
CN109593630B (en) Fermented seedless wampee vinegar and preparation method and application thereof
CN107287063B (en) Preparation method of snow lotus beer
CN101781617B (en) Preparation method of thick corn wine
CN114276886A (en) Chestnut fruit wine and preparation method thereof
CN108753541A (en) A kind of preparation method of grape rice wine
CN111621378A (en) Method for producing fen-flavor sugarcane wine by using pure sugarcane juice

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
GR01 Patent grant
GR01 Patent grant