CN110272806A - A kind of production method of lichee making vinegar - Google Patents
A kind of production method of lichee making vinegar Download PDFInfo
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- CN110272806A CN110272806A CN201910704711.XA CN201910704711A CN110272806A CN 110272806 A CN110272806 A CN 110272806A CN 201910704711 A CN201910704711 A CN 201910704711A CN 110272806 A CN110272806 A CN 110272806A
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- lichee
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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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- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
A kind of production method of lichee making vinegar, comprising the following specific steps cleaning step, juicing step, cooling storage steps, alcoholic fermentation step, acetic fermentation step, ageing filtration step and filling sealing cap step, by being cleaned after choosing qualified lichee fresh fruit, squeezing is at juice after peeled and cored, cooling storage post-fermentation, qualified lichee making vinegar is obtained after ageing filtering, finally carries out filling sealing cap.The present invention is using lichee fresh fruit as raw material, make the color, smell and taste not only to make product that there is common vinegar after vinegar, the nutritive value of lichee is kept again, with the metabolism for promoting body, acid-base balance is adjusted, fatigue and other effects is eliminated, while equipment selected in process of production belongs to existing wine brewing, vinegar and beverage production common apparatus, simple process reduces production cost.
Description
Technical field
The present invention relates in food processing technology field, in particular to a kind of production method of lichee making vinegar.
Background technique
Litchi flavor have effects that tonifying spleen and liver, qi-regulating enrich blood, warm in pain, heart tonifying and tranquilizing, except fresh food in addition to be also suitable for out
All kinds of converted products, such as litchi spirit, litchi fruit vinegar are issued, to meet the different consumption demand of people.
About the intensive processing of lichee, at present mostly to prepare based on lichee drinks, such as Chinese invention patent
ZL200610032684.9 discloses a kind of brewing method with shell mordanting fermentation litchi spirit, for opening for fruit vinegar beverage class product
Hair has Chinese invention patent ZL200810070498.3 to disclose the preparation method of litchi fruit vinegar, but there is presently no by lichee
The converted products of making vinegar is made.
Vinegar is one of the flavouring as compatriots' indispensability, with the improvement of living standards, people to the taste of vinegar and
The demand of nutritive effect is also higher and higher.Making vinegar is because of nutrients such as organic acid rich in, amino acid, vitamins
Matter has Appetizing spleen-tonifying, warm blood of sobering up, eliminates the health-care effects such as fatigue, beautifying face and moistering lotion.Chinese vinegar after development in 3,000 years, from
The flavouring of traditional fermentation evolves into currently popular health-care vinegar, this is both the performance of vinegar industry science and technology progress, and China
The development trend of vinegar industry from now on.
Summary of the invention
Technical problem to be solved by the invention is to provide a kind of production methods of lichee making vinegar.
The technical scheme to solve the above technical problems is that a kind of production method of lichee making vinegar, including
Step in detail below:
Cleaning step: choosing qualified lichee fresh fruit, and 100~200ppm potassium metabisulfite is added in pure water and carries out clearly
It washes, is then rinsed with pure water；
Juicing step: squeezing obtains fruit juice after peeled and cored, and pectase is added；
Cooling storage steps: the fruit juice that step obtains that will squeeze the juice is pumped into heat exchanger, stores after cooling；
Alcoholic fermentation step: inoculation saccharomyces cerevisiae carries out alcoholic fermentation, and fermentation temperature is 16~20 DEG C；
Acetic fermentation step: inoculation acetic acid bacteria carries out acetic fermentation, and standing for fermentation temperature is 18~25 DEG C or Rapid Fermentation
Temperature is 28~35 DEG C；
Ageing filtration step: after ageing at least three moon, being filtered using diatomite filter plant, removes impurity；
Filling sealing cap step: filling in sterile progress, filling rear cap sealing machine carries out sealing cap.
Further, in alcoholic fermentation step, terminate wine when total reducing sugar is less than 4g/L and volatile acid is less than 1.2g/L
Essence fermentation.
Further, in acetic fermentation step, terminate when total acid is at least 40g/L and alcoholic strength less than 0.2%
Acetic fermentation.
Further, the ageing filtration step includes disposal of stability step, the clarification of the disposal of stability step
Time is 3~7 days.
Further, the clarifying temp of the disposal of stability step is 18~20 DEG C.
Further, the filling sealing cap step includes heat sterilization step, the sterilization time of the heat sterilization step
It is 15~20 minutes.
Further, the sterilising temp of the heat sterilization step is 86~90 DEG C.
The beneficial effects of the present invention are: the present invention using lichee fresh fruit as raw material, makes not only to have product after vinegar
There are the color, smell and taste of common vinegar, and keep the nutritive value of lichee, there is the metabolism for promoting body, adjusts acid-base balance,
Fatigue and other effects is eliminated, while equipment selected in process of production belongs to existing wine brewing, vinegar and beverage and produces general set
Standby, simple process reduces production cost.
Detailed description of the invention
Fig. 1 is process flow chart of the invention.
Specific embodiment
The principle and features of the present invention will be described below with reference to the accompanying drawings, and the given examples are served only to explain the present invention, and
It is non-to be used to limit the scope of the invention.
In conjunction with shown in attached drawing 1, the present invention provides a kind of production method of lichee making vinegar, comprising the following specific steps
Cleaning step 100: choosing qualified lichee fresh fruit, and 100~200ppm potassium metabisulfite is added in pure water and carries out
Cleaning, is then rinsed with pure water.
Specifically, in this step, fresh lichee is chosen to carry out picking fruit, for example, using manually pick fruit or pick fruit machine into
Row chooses fruit impurity elimination, obtains qualified lichee fresh fruit, cleans lichee epidermis with the pyrosulfurous acid potassium solution of 100~200ppm, reduces
Epidermis wild yeasts and other miscellaneous bacterias retain, and are in order to which the coke for removing remaining fruit table as far as possible is sub- with the purpose of pure water rinsing
Potassium sulfate, the reduction of the fruit juice quality caused by reducing because of its maceration to pericarp.
Juicing step 200: squeezing obtains fruit juice after peeled and cored, and pectase is added.
Specifically, litchi rind core is removed by broken and skin core separation equipment, fruit juice is obtained by refiner, in temperature
Pectase is added when 20~30 DEG C of range, pH=3~5, the quantity of pectase is added with 10,000 u/g enzyme activity, fruit juice per ton in pectase
For 50~200g, pectase can cut off pectin molecule chain, decompose and generate galacturonic effectively by the hydrolyzed pectin in fruit juice
Acid and pectic acid, are remarkably decreased the viscosity of fruit juice, and the solid content for being originally present in fruit juice loses support and settles down, thus
Improve crushing juice rate.
Cooling storage steps 300: the fruit juice that step 200 obtains that will squeeze the juice is pumped into heat exchanger, stores after cooling.
Specifically, in this step, fruit juice is pumped into tubular heat exchanger by impeller pump, and fruit juice cooling drops in tubular heat exchanger
Temperature is to being stored after 10~15 DEG C.
Alcoholic fermentation step 400: inoculation saccharomyces cerevisiae carries out alcoholic fermentation, and fermentation temperature is 16~20 DEG C.
Specifically, in this step, the glucose in fruit juice is converted into alcohol by the Digest enzyme of itself by saccharomycete
And carbon dioxide, and the products such as a small amount of organic acid, esters are generated, and formation vinegar fragrant to the vinegar for increasing lichee making vinegar
Flavor have facilitation, common saccharomyces cerevisiae includes ester-producing yeast, fruit wine yeast and brewer's yeast.When the total reducing sugar of product is small
In 4g/L, when volatile acid is less than 1.2g/L, alcoholic fermentation terminates.
Acetic fermentation step 500: inoculation acetic acid bacteria carries out acetic fermentation, and standing for fermentation temperature is for 18~25 DEG C or quickly
Fermentation temperature is 28~35 DEG C.
Specifically, in this step, the main function of acetic acid bacteria is that the alcohol oxidation for generating alcoholic fermentation step 400 is
A small amount of glucose, can be also oxidized to gluconic acid by acetic acid, and generate a small amount of diethoxyethane, higher fatty acids,
The products such as succinic acid, it is worth mentioning at this point that, each acids product and alcohol function can generate esters, so that product has aroma
Taste, common acetic acid bacteria include acetobacter schuenhach, Shanghai wine 1.01.When the total acid (in terms of tartaric acid) of product is greater than or equal to
40g/L, and when alcoholic strength is less than 0.2%, acetic fermentation terminates.
Ageing filtration step 600: after ageing at least three moon, being filtered using diatomite filter plant, removes impurity.
Specifically, in this step, product was through ageing in 3 months or more, and the ester perfume (or spice) substance in vinegar is continuously increased, acetic acid
It also increased with the degree of association of hydrone, to keep mouthfeel soft, aromatic flavour is added after each auxiliary material is deployed and carries out surely
Qualitative processing, settling time: 3~7 days, clarifying temp:, being filtered using diatomite filter plant by 18~20 DEG C, removes impurity elimination
Matter.
Filling sealing cap step 700: filling in sterile progress, filling rear cap sealing machine carries out sealing cap.
Specifically, the product for completing above-mentioned steps is subjected to heat sterilization, autoclave is warming up to 86~90 DEG C, sterilization time
15~20min carries out preceding filtering of bottling using 0.2~0.3um micro-pore-film filtration equipment, at sterile, material is pumped into filling
Machine is simultaneously bottled automatically, and bottling central temperature is 68~73 DEG C, and cap sealing machine sealing cap, the non-sealing cap residence time is less than or equal to after filling
1min。
The present invention is further described with embodiment below.
Embodiment 1
Cleaning step 100: choosing qualified lichee fresh fruit, and 150ppm potassium metabisulfite is added into pure water, is pumped into brush fruit
Machine, spray scrub lichee epidermis, reduce retaining for epidermis wild yeasts and other miscellaneous bacterias, in elevator by lichee lifting process
In, with pure water rinsing lichee to remove potassium metabisulfite.
Juicing step 200: squeezing obtains fruit juice after peeled and cored, 100L fresh juices is taken, in 25 DEG C of temperature, pH=3
When 5g pectase be added so that the suspended matter in fruit juice settles as early as possible obtain inspissated juice 65L.
Cooling storage steps 300: and then inspissated juice is pumped into tubular heat exchanger and is cooled down, it is carried out at 15 DEG C
Storage, fruit juice precipitate solid material in a manner of natural sedimentation in storage.
Alcoholic fermentation step 400: inoculation saccharomyces cerevisiae, in 16 DEG C of progress alcoholic fermentations, when the total reducing sugar for detecting product is
When 3.1g/L, volatile acid are 1.0g/L, terminate alcoholic fermentation.
Acetic fermentation step 500: inoculation acetic acid bacteria carries out acetic fermentation when being left to ferment temperature and being 20 DEG C, works as detection
When total acid (in terms of tartaric acid) to product is 47g/L, alcoholic strength is 0.18%, terminate acetic fermentation.
Ageing filtration step 600: product was through ageing in 6 months, and the ester perfume (or spice) substance in vinegar is continuously increased, acetic acid and moisture
The degree of association of son also increased, to keep mouthfeel soft, the materials such as white granulated sugar, burnt sugar coloring, potassium sorbate are added in aromatic flavour
After allotment, active carbon and bentonite is added, 5 days disposal of stability are carried out at 18~20 DEG C, are then filtered using diatomite
Equipment is filtered, and removes impurity and bentonite.
Filling sealing cap step 700: the product for completing above-mentioned steps is subjected to heat sterilization, autoclave is warming up to 90 DEG C, goes out
Bacterium time 15min carries out preceding filtering of bottling using 0.22um micro-pore-film filtration equipment, at sterile, material is pumped into bottle placer
And bottle automatically, bottling central temperature is 70 DEG C, and cap sealing machine sealing cap, the non-sealing cap residence time is less than or equal to 1min after filling.
Embodiment 2
Cleaning step 100: choosing qualified lichee fresh fruit, and 150ppm potassium metabisulfite is added into pure water, is pumped into brush fruit
Machine, spray scrub lichee epidermis, reduce retaining for epidermis wild yeasts and other miscellaneous bacterias, in elevator by lichee lifting process
In, with pure water rinsing lichee to remove potassium metabisulfite.
Juicing step 200: squeezing obtains fruit juice after peeled and cored, 100L fresh juices is taken, in 25 DEG C of temperature, pH=3
When be added 5g pectase so that the suspended substance sedimentation in fruit juice, obtains inspissated juice 65L.
Cooling storage steps 300: and then inspissated juice is pumped into tubular heat exchanger and is cooled down, it is carried out at 15 DEG C
Storage, fruit juice precipitate solid material in a manner of natural sedimentation in storage.
Alcoholic fermentation step 400: inoculation saccharomyces cerevisiae, in 18 DEG C of progress alcoholic fermentations, when the total reducing sugar for detecting product is
When 1.9g/L, volatile acid are 0.7g/L, terminate alcoholic fermentation.
Acetic fermentation step 500: inoculation acetic acid bacteria carries out acetic fermentation when being left to ferment temperature and being 20 DEG C, works as detection
When total acid (in terms of tartaric acid) to product is 56g/L, alcoholic strength is 0.15%, terminate acetic fermentation.
Ageing filtration step 600: product was through ageing in 6 months, and the ester perfume (or spice) substance in vinegar is continuously increased, acetic acid and moisture
The degree of association of son also increased, to keep mouthfeel soft, the materials such as white granulated sugar, burnt sugar coloring, potassium sorbate are added in aromatic flavour
After allotment, active carbon and bentonite is added, 5 days disposal of stability are carried out at 18~20 DEG C, are then filtered using diatomite
Equipment is filtered, and removes impurity and bentonite.
Filling sealing cap step 700: the product for completing above-mentioned steps is subjected to heat sterilization, autoclave is warming up to 90 DEG C, goes out
Bacterium time 15min carries out preceding filtering of bottling using 0.22um micro-pore-film filtration equipment, at sterile, material is pumped into bottle placer
And bottle automatically, bottling central temperature is 70 DEG C, and cap sealing machine sealing cap, the non-sealing cap residence time is less than or equal to 1min after filling.
Embodiment 3
Cleaning step 100: choosing qualified lichee fresh fruit, and 150ppm potassium metabisulfite is added into pure water, is pumped into brush fruit
Machine, spray scrub lichee epidermis, reduce retaining for epidermis wild yeasts and other miscellaneous bacterias, in elevator by lichee lifting process
In, with pure water rinsing lichee to remove potassium metabisulfite.
Juicing step 200: squeezing obtains fruit juice after peeled and cored, 100L fresh juices is taken, in 25 DEG C of temperature, pH=3
When 5g pectase be added so that the suspended matter in fruit juice settles as early as possible obtain inspissated juice 65L.
Cooling storage steps 300: and then inspissated juice is pumped into tubular heat exchanger and is cooled down, it is carried out at 15 DEG C
Storage, fruit juice precipitate solid material in a manner of natural sedimentation in storage.
Alcoholic fermentation step 400: inoculation saccharomyces cerevisiae, in 20 DEG C of progress alcoholic fermentations, when the total reducing sugar for detecting product is
When 1.1g/L, volatile acid are 0.3g/L, terminate alcoholic fermentation.
Acetic fermentation step 500: inoculation acetic acid bacteria carries out acetic fermentation when being left to ferment temperature and being 20 DEG C, works as detection
When total acid (in terms of tartaric acid) to product is 61g/L, alcoholic strength is 0.10%, terminate acetic fermentation.
Ageing filtration step 600: product was through ageing in 6 months, and the ester perfume (or spice) substance in vinegar is continuously increased, acetic acid and moisture
The degree of association of son also increased, to keep mouthfeel soft, the materials such as white granulated sugar, burnt sugar coloring, potassium sorbate are added in aromatic flavour
After allotment, active carbon and bentonite is added, 5 days disposal of stability are carried out at 18~20 DEG C, are then filtered using diatomite
Equipment is filtered, and removes impurity and bentonite.
Filling sealing cap step 700: the product for completing above-mentioned steps is subjected to heat sterilization, autoclave is warming up to 90 DEG C, goes out
Bacterium time 15min carries out preceding filtering of bottling using 0.22um micro-pore-film filtration equipment, at sterile, material is pumped into bottle placer
And bottle automatically, bottling central temperature is 70 DEG C, and cap sealing machine sealing cap, the non-sealing cap residence time is less than or equal to 1min after filling.
Inspection is sampled by the resulting lichee making vinegar of the above method, quality measurements are as follows:
By can be seen that in table, manufacture craft of the invention, which is effectively realized, brews vinegar by lichee, and flavour is than tradition food
Vinegar is compared, and while keeping the tart flavour of vinegar, tart flavour is softer, and fragrance is coordinated and slightly with the sweet taste of lichee, passes through change
The temperature of alcoholic fermentation, so that each numerical value in each embodiment generates certain difference, such as the total acid of embodiment 1 (with Acetometer)
Numerical value is minimum, but soluble saltless solid numerical value is minimum, total acid (with Acetometer) numerical value highest of embodiment 3, but soluble
Salt-less solid numerical value highest, according to production requirement, by the temperature, acetic fermentation temperature or other temperature that adjust alcoholic fermentation
Degree, raw material and proportion of each auxiliary material etc., are made the lichee making vinegar of different flavours, wherein embodiment 2 is provided by the invention
One preferred version.
Each technical characteristic of embodiment described above can be combined arbitrarily, for simplicity of description, not to above-mentioned reality
It applies all possible combination of each technical characteristic in example to be all described, as long as however, the combination of these technical characteristics is not deposited
In contradiction, all should be considered as described in this specification.
The embodiments described above only express several embodiments of the present invention, and the description thereof is more specific and detailed, but simultaneously
It cannot therefore be construed as limiting the scope of the patent.It should be pointed out that coming for those of ordinary skill in the art
It says, without departing from the inventive concept of the premise, various modifications and improvements can be made, these belong to protection of the invention
Range.Therefore, the scope of protection of the patent of the invention shall be subject to the appended claims.
Claims (7)
1. a kind of production method of lichee making vinegar, which is characterized in that comprising the following specific steps
Cleaning step: choosing qualified lichee fresh fruit, and 100~200ppm potassium metabisulfite is added in pure water and is cleaned, so
It is rinsed afterwards with pure water；
Juicing step: squeezing obtains fruit juice after peeled and cored, and pectase is added；
Cooling storage steps: the fruit juice that step obtains that will squeeze the juice is pumped into heat exchanger, stores after cooling；
Alcoholic fermentation step: inoculation saccharomyces cerevisiae carries out alcoholic fermentation, and fermentation temperature is 16~20 DEG C；
Acetic fermentation step: inoculation acetic acid bacteria carries out acetic fermentation, and standing for fermentation temperature is 18~25 DEG C or Rapid Fermentation temperature
It is 28~35 DEG C；
Ageing filtration step: after ageing at least three moon, being filtered using diatomite filter plant, removes impurity；
Filling sealing cap step: filling in sterile progress, filling rear cap sealing machine carries out sealing cap.
2. the production method of lichee making vinegar as described in claim 1, it is characterised in that: in alcoholic fermentation step, when
Total reducing sugar terminates alcoholic fermentation when being less than 4g/L and volatile acid less than 1.2g/L.
3. the production method of lichee making vinegar as described in claim 1, it is characterised in that: in acetic fermentation step, when
Total acid terminates acetic fermentation when being at least 40g/L and alcoholic strength less than 0.2%.
4. the production method of lichee making vinegar as described in claim 1, it is characterised in that: the ageing filtration step includes
Disposal of stability step, the settling time of the disposal of stability step are 3~7 days.
5. the production method of lichee making vinegar as claimed in claim 4, it is characterised in that: the disposal of stability step
Clarifying temp is 18~20 DEG C.
6. the production method of lichee making vinegar as described in claim 1, it is characterised in that: the filling sealing cap step includes
Heat sterilization step, the sterilization time of the heat sterilization step are 15~20 minutes.
7. the production method of lichee making vinegar as claimed in claim 6, it is characterised in that: the heat sterilization step is gone out
Bacterium temperature is 86~90 DEG C.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112753909A (en) * | 2019-11-01 | 2021-05-07 | 广东祯州荔枝产业股份有限公司 | Method for producing litchi concentrated juice and concentrated syrup |
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| CN101215518A (en) * | 2008-01-21 | 2008-07-09 | 福建农林大学 | Litchi fruit vinegar and its preparing method |
| CN102524865A (en) * | 2011-12-25 | 2012-07-04 | 广东帝浓酒业有限公司 | Litchi vinegar drink and preparation method thereof |
| CN106350431A (en) * | 2016-11-17 | 2017-01-25 | 牛宝芬 | Preparation method of litchi fruit vinegar |
| CN109097239A (en) * | 2018-09-05 | 2018-12-28 | 福建省永春金春酿造有限公司 | A kind of fermentation process of litchi fruit vinegar |
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2019
- 2019-07-31 CN CN201910704711.XA patent/CN110272806A/en active Pending
Patent Citations (4)
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| CN101215518A (en) * | 2008-01-21 | 2008-07-09 | 福建农林大学 | Litchi fruit vinegar and its preparing method |
| CN102524865A (en) * | 2011-12-25 | 2012-07-04 | 广东帝浓酒业有限公司 | Litchi vinegar drink and preparation method thereof |
| CN106350431A (en) * | 2016-11-17 | 2017-01-25 | 牛宝芬 | Preparation method of litchi fruit vinegar |
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Application publication date: 20190924 |