CN111938058A - Acetic acid beverage and food processing system thereof - Google Patents
Acetic acid beverage and food processing system thereof Download PDFInfo
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- CN111938058A CN111938058A CN202010882867.XA CN202010882867A CN111938058A CN 111938058 A CN111938058 A CN 111938058A CN 202010882867 A CN202010882867 A CN 202010882867A CN 111938058 A CN111938058 A CN 111938058A
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- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 title claims abstract description 87
- 235000013361 beverage Nutrition 0.000 title claims abstract description 29
- 235000013305 food Nutrition 0.000 title claims abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 35
- 244000144730 Amygdalus persica Species 0.000 claims abstract description 33
- 235000006040 Prunus persica var persica Nutrition 0.000 claims abstract description 33
- 239000002994 raw material Substances 0.000 claims abstract description 31
- 235000010418 carrageenan Nutrition 0.000 claims abstract description 29
- 229920001525 carrageenan Polymers 0.000 claims abstract description 29
- 229940113118 carrageenan Drugs 0.000 claims abstract description 24
- 239000000679 carrageenan Substances 0.000 claims abstract description 24
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims abstract description 24
- 240000007594 Oryza sativa Species 0.000 claims abstract description 18
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 18
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 18
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims abstract description 18
- 235000009566 rice Nutrition 0.000 claims abstract description 18
- 235000009467 Carica papaya Nutrition 0.000 claims abstract description 14
- 235000005979 Citrus limon Nutrition 0.000 claims abstract description 13
- 244000131522 Citrus pyriformis Species 0.000 claims abstract description 13
- 244000017020 Ipomoea batatas Species 0.000 claims abstract description 13
- 235000002678 Ipomoea batatas Nutrition 0.000 claims abstract description 13
- 244000199885 Lactobacillus bulgaricus Species 0.000 claims abstract description 13
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims abstract description 13
- 240000006024 Lactobacillus plantarum Species 0.000 claims abstract description 13
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims abstract description 13
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims abstract description 13
- 229940072205 lactobacillus plantarum Drugs 0.000 claims abstract description 13
- 240000006439 Aspergillus oryzae Species 0.000 claims abstract description 12
- 235000002247 Aspergillus oryzae Nutrition 0.000 claims abstract description 12
- 235000006264 Asimina triloba Nutrition 0.000 claims abstract description 11
- 244000189799 Asimina triloba Species 0.000 claims abstract 3
- 244000126002 Ziziphus vulgaris Species 0.000 claims abstract 3
- 238000000855 fermentation Methods 0.000 claims description 175
- 230000004151 fermentation Effects 0.000 claims description 175
- 235000013339 cereals Nutrition 0.000 claims description 79
- 238000003756 stirring Methods 0.000 claims description 63
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 47
- 239000006185 dispersion Substances 0.000 claims description 41
- 238000011049 filling Methods 0.000 claims description 39
- 238000004140 cleaning Methods 0.000 claims description 32
- 239000006228 supernatant Substances 0.000 claims description 31
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- 238000002156 mixing Methods 0.000 claims description 23
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- 239000007788 liquid Substances 0.000 claims description 10
- 238000004537 pulping Methods 0.000 claims description 8
- 239000002184 metal Substances 0.000 claims description 7
- 238000002360 preparation method Methods 0.000 claims description 7
- 229940081969 saccharomyces cerevisiae Drugs 0.000 claims description 7
- 238000005520 cutting process Methods 0.000 claims description 6
- 238000005516 engineering process Methods 0.000 claims description 5
- 238000007710 freezing Methods 0.000 claims description 5
- 230000008014 freezing Effects 0.000 claims description 5
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- 238000000034 method Methods 0.000 claims description 5
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- 235000019640 taste Nutrition 0.000 abstract description 11
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- 241000219172 Caricaceae Species 0.000 description 2
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Images
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/123—Bulgaricus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
Abstract
The invention relates to the technical field of acetic acid beverage processing, in particular to an acetic acid beverage and a food processing system thereof. The acetic acid beverage comprises the following raw materials in parts by weight: 2-3 parts of peach blossom, 30-40 parts of green jujube, 30-40 parts of apple, 5-20 parts of pawpaw, 30-40 parts of sweet potato with white core, 10-15 parts of lemon, 30-40 parts of glutinous rice, 0.2-0.4 part of aspergillus oryzae, 1-2 parts of saccharomyces cerevisiae, 1-2 parts of lactobacillus bulgaricus, 1-2 parts of lactobacillus plantarum, 50-70 parts of water and 5-8 parts of carrageenan. The invention has mild taste, no sour and astringent taste and low sugar content.
Description
Background
Acetic acid beverages are various in the market, the existing acetic acid beverage is mainly apple vinegar, however, the apple vinegar is sour and astringent in taste, a large amount of sugar is often added into the apple vinegar in order to neutralize the sour and astringent taste of the apple vinegar, but after a user intakes a large amount of sugar, the sugar content in the body is increased, diseases such as hyperglycemia and diabetes are easy to occur after the user takes the vinegar for a long time, and the existing acetic acid beverage is complex in process, complex in processing system, high in cost and difficult to clean thoroughly, so that the prior art needs further improvement.
Disclosure of Invention
The invention aims to provide an acetic acid beverage with mild mouthfeel, no sour and astringent taste and low sugar content and a food processing system which is thoroughly cleaned and is convenient to use.
Based on the purpose, the invention adopts the following technical scheme:
an acetic acid beverage is composed of the following raw materials in parts by weight: 2-3 parts of peach blossom, 30-40 parts of green jujube, 30-40 parts of apple, 5-20 parts of pawpaw, 30-40 parts of sweet potato with white core, 10-15 parts of lemon, 30-40 parts of glutinous rice, 0.2-0.4 part of aspergillus oryzae, 1-2 parts of saccharomyces cerevisiae, 1-2 parts of lactobacillus bulgaricus, 1-2 parts of lactobacillus plantarum, 50-70 parts of water and 5-8 parts of carrageenan.
The preparation method of the acetic acid beverage comprises the following steps:
(1) and (3) fermenting fruit juice: cleaning green jujube, apple and pawpaw, peeling, removing seeds, taking pulp, crushing, adding water at 80-90 ℃, heating for 2-3min, cooling to 30-35 ℃, adding lemon, peeling, taking pulp, crushing, adding saccharomyces cerevisiae, lactobacillus bulgaricus, lactobacillus plantarum and water, stirring and fermenting for 3-5h to obtain juice fermentation liquor;
(2) grain fermentation: cleaning sweet potato with white core, peeling, and cutting into 1-2cm pieces2Cleaning glutinous rice, adding water, pulping, adding aspergillus oryzae and saccharomyces cerevisiae at the temperature of 30-35 ℃, stirring and fermenting for 10-12 hours to obtain grain fermentation liquor;
(3) mixing and fermenting: mixing the juice fermentation liquor and the grain fermentation liquor, stirring and fermenting for 6-9h at 30-35 ℃, centrifuging by a centrifuge 5 until the supernatant is clarified, separating into precipitated pulp and supernatant, taking half of the supernatant and the precipitated pulp, adding carrageenan at 40-45 ℃, stirring uniformly, introducing into a first filling system, filling in the lower layer of a bottle body, and cooling for 1-2h at 12-15 ℃ to form semi-solid to form lower layer pulp;
(4) cleaning peach blossom, preparing the peach blossom into dried peach blossom by using a vacuum freezing technology, adding carrageenan into the half of the supernatant fluid left in the step (3) at 40-45 ℃, uniformly stirring, introducing into a second filling system, filling above the lower-layer fruit pulp, adding the dried peach blossom, and cooling to form the supernatant fluid.
Further, the stirring speed in the steps (1), (2), (3) and (4) is 20-30 r/min.
Further, the weight part of the water in the step (1) is half of the total weight part of the raw materials; the weight part of the water in the step (2) is half of the total weight part of the raw materials; the weight part of the carrageenan in the step (3) is two thirds of the total weight part of the raw materials; in the step (4), the weight part of the carrageenin is one third of the total weight part of the raw materials.
The food processing system using the acetic acid beverage preparation method comprises a crusher, a juice fermentation tank, a grain fermentation tank, a mixed fermentation tank, a centrifugal machine, a beating machine, a first stirring machine, a second stirring machine, a first filling machine and a second filling machine, wherein a discharge port of the crusher is communicated with a feed port of the juice fermentation tank, the beating machine is communicated with a feed port of the grain fermentation tank, a discharge port of the juice fermentation tank and a discharge port of the grain fermentation tank are communicated with a feed port of the mixed fermentation tank, a discharge port of the mixed fermentation tank is communicated with a feed port of the centrifugal machine, a first liquid outlet of the centrifugal machine and a pulp outlet of the centrifugal machine are communicated with a feed port of the first filling machine, a discharge port of the centrifugal machine is communicated with a feed port of the second stirring machine, a discharge port, and a second discharge port of the second filling machine is communicated with the sealing system.
Further, fruit juice fermentation cylinder upper end is equipped with fruit juice fermentation cylinder feed inlet and fruit juice fermentation cylinder washing mouth, and the lower extreme is equipped with the fruit juice fermentation cylinder discharge gate, is equipped with filter equipment between fruit juice fermentation cylinder washing mouth and the fruit juice fermentation cylinder discharge gate, and filter equipment includes a several bacterial dispersion section of thick bamboo, connects through flexible connectors between a several bacterial dispersion section of thick bamboo, the fruit juice fermentation cylinder washing mouth and the fruit juice fermentation cylinder discharge gate, forms a several bacterial dispersion section of thick bamboo top-down and is the linearity and arranges, still is equipped with several stirring rake and heater in the fruit.
Further, cereal fermentation cylinder upper end is equipped with cereal fermentation cylinder feed inlet and cereal fermentation cylinder and washs the mouth, and the lower extreme is equipped with the cereal fermentation cylinder discharge gate, is equipped with filter equipment between cereal fermentation cylinder washing mouth and the cereal fermentation cylinder discharge gate, and filter equipment includes a several bacterial dispersion section of thick bamboo, connects through elastic connection spare between a several bacterial dispersion section of thick bamboo, the cereal fermentation cylinder washs mouth and the cereal fermentation cylinder discharge gate, forms a several bacterial dispersion section of thick bamboo top-down and is the linearity and arranges, still is equipped with several stirring rake and heater in the cereal fermentation cylinder.
Further, the strain dispersion cylinder comprises an outer layer and an inner layer, wherein the outer layer and the inner layer are filter cloth, a metal wire is filled between the outer layer and the inner layer, the inner layer is further provided with a pull ring to form a cylinder shape, the metal wire is provided with brush hair, and the outer layer is provided with a plurality of strain feed inlets.
Furthermore, the elastic connecting piece include two connecting cylinders, two connecting cylinder one ends are passed through the zip and are connected, the connecting cylinder is enclosed by the elastic cord and is closed and form, form the flexible structure of connecting cylinder length direction of following.
Further, the plurality of strain dispersion cylinders comprise a first strain dispersion cylinder and a second strain dispersion cylinder, annular rubber airbags are sleeved on the outer side wall of the first strain dispersion cylinder, a baffle is arranged on one side of each rubber airbag, the plurality of stirring paddles comprise a first stirring paddle and a second stirring paddle, the first stirring paddle is arranged in the fruit juice fermentation tank, the grain fermentation tank and the mixed fermentation tank and comprises a first rotating shaft, a spiral blade is sleeved outside the first rotating shaft, the upper end of the first rotating shaft is connected with a base through a bearing, the lower end of the first rotating shaft is connected with a motor, the motor is connected with the base, the base is connected to the inner side of the tank wall of the fruit juice fermentation tank or the grain fermentation tank or the mixed fermentation tank, the second rotating shaft is arranged in the fruit juice fermentation tank and the grain fermentation tank, the second stirring paddle comprises a second rotating shaft, three cams are fixedly sleeved on the second rotating shaft, and the movement tracks of the end, form the structure that the cam can contradict the baffle, be equipped with helical blade between the several cam, the base is connected through the bearing in second pivot upper end, and the motor is connected to second pivot lower extreme, and the base is connected to the motor, and the base is connected in fruit juice fermentation jar 2 or cereal fermentation jar.
The prepared acetic acid beverage has the advantages that the color of the upper layer is clear and transparent, the lower layer is dark brown, the acetic acid beverage is in a semi-solid state, the upper layer and the lower layer are clearly separated, the upper layer is not broken, peach blossom petals are complete and have clear fruity flavor, the mixed rice is sweet and fragrant, sour, sweet and delicious, sweet but not greasy, the rice flavor and the fruity flavor are alternated, the taste is pure and thick, the upper layer is clear and integrated, the juice is slightly rebounded after being pressed, and the taste is rich in elasticity, the raw materials used in the invention are peach blossom, green date, apple, papaya, white sweet potato, lemon, sticky rice, aspergillus oryzae, saccharomyces cerevisiae, lactobacillus bulgaricus, lactobacillus plantarum, water and carrageenan, the raw materials are added at different times to form secondary fermentation, the juice and grains are separately fermented by the first fermentation, the nutrient substances in the raw materials can be effectively decomposed, and the metabolite generated after the first fermentation is decomposed again, the food processing system has simple structure, raw materials can be decomposed into micromolecules from macromolecules in the fermentation process, products after micromolecule fermentation can be directly filtered in the fermentation process, a plurality of strain dispersion cylinders are used for containing strains, the strains can be effectively uniformly distributed in the fermentation process, and the strain dispersion cylinders can be detached one by one and cleaned one by one when being cleaned, so that the cleaning is thorough, in addition, the cam is arranged to rotate along with the spiral blade, the cam can enable the whole strain dispersion cylinder to vibrate through a collision baffle plate, the excessive fermentation raw materials are prevented from being accumulated, the filtering effect is prevented from being influenced, noise is generated, equipment is damaged, a rubber air bag is also arranged, the whole equipment is simple to prepare, and the fermentation effect is good, and is convenient to use.
Drawings
FIG. 1 is a diagram of a food processing system;
FIG. 2 is a schematic view of the crusher;
FIG. 3 is a schematic view of a juice fermenter;
FIG. 4 is a schematic diagram of a grain fermenter;
FIG. 5 is a schematic diagram of the structure of the mixing fermenter;
FIG. 6 is a schematic structural view of a centrifuge;
FIG. 7 is a schematic view of a first blender;
FIG. 8 is an enlarged view of a portion of FIG. 3;
FIG. 9 is a schematic structural view of a first stirring paddle;
FIG. 10 is a schematic structural view of a second stirring paddle;
FIG. 11 is a view showing a positional relationship between a cam and a shutter;
FIG. 12 is a view showing the positional relationship between the wires and the bristles.
Detailed Description
The foregoing and other technical and scientific aspects, features and utilities of the present invention will be apparent from the following detailed description of the embodiments, which is to be read in connection with the accompanying drawings of fig. 1. The structural contents mentioned in the following embodiments are all referred to the attached drawings of the specification.
Example 1:
an acetic acid beverage is composed of the following raw materials in parts by weight: 2 parts of peach blossom, 30 parts of green jujube, 30 parts of apple, 15 parts of pawpaw, 30 parts of sweet potato with white core, 10 parts of lemon, 30 parts of glutinous rice, 0.2 part of aspergillus oryzae, 1 part of saccharomyces cerevisiae, 1 part of lactobacillus bulgaricus, 1 part of lactobacillus plantarum, 50 parts of water and 5 parts of carrageenan.
The preparation method of the acetic acid beverage comprises the following steps:
(1) and (3) fermenting fruit juice: cleaning green jujube, apple and pawpaw, peeling, removing seeds, taking pulp, crushing, adding water at 80 ℃, heating for 2min, cooling to 30 ℃, adding lemon, peeling, taking pulp, crushing, adding saccharomyces cerevisiae, lactobacillus bulgaricus, lactobacillus plantarum and water, stirring and fermenting for 3h to obtain juice fermentation liquor;
(2) grain fermentation: cleaning sweet potato with white core, peeling, and cutting into 1cm pieces2Cleaning glutinous rice, adding water, pulping, adding aspergillus oryzae and saccharomyces cerevisiae, stirring and fermenting for 10 hours at the temperature of 30 ℃ to obtain grain fermentation liquor;
(3) mixing and fermenting: mixing the juice fermentation liquor and the grain fermentation liquor, stirring and fermenting for 6 hours at 30 ℃, centrifuging by a centrifuge 5 until the supernatant is clarified, separating into precipitated pulp and supernatant, taking half of the supernatant and the precipitated pulp, adding carrageenan at 40 ℃, stirring uniformly, introducing into a first filling system, filling in the lower layer of a bottle body, and cooling for 1-2 hours at 12-15 ℃ to semisolid to form lower layer pulp;
(4) cleaning peach blossom, preparing the peach blossom into dried peach blossom by using a vacuum freezing technology, adding carrageenan into the half of the supernatant obtained in the step (3) at 40 ℃, uniformly stirring, filling the mixture into a second filling system above the lower layer fruit pulp, adding the dried peach blossom, and cooling to obtain the supernatant.
The stirring speed in the steps (1), (2), (3) and (4) is 20 r/min.
The weight part of the water in the step (1) is half of the total weight part of the raw materials; the weight part of the water in the step (2) is half of the total weight part of the raw materials.
The weight part of the carrageenan in the step (3) is two thirds of the total weight part of the raw materials; in the step (4), the weight part of the carrageenin is one third of the total weight part of the raw materials.
The food processing system of the acetic acid beverage preparation method comprises a crusher 1, a juice fermentation tank 2, a grain fermentation tank 3, a mixed fermentation tank 4, a centrifuge 5, a beater 6, a first stirrer 7, a first filling machine 8, a second stirrer 9 and a second filling machine 10, wherein a discharge port 102 of the crusher is communicated with a feed port 201 of the juice fermentation tank, a discharge port 601 of the beater is communicated with a feed port 301 of the grain fermentation tank, a discharge port 202 of the juice fermentation tank and a discharge port 302 of the grain fermentation tank are communicated with a feed port 401 of the mixed fermentation tank, a discharge port 402 of the mixed fermentation tank is communicated with a feed port 501 of the centrifuge, a first liquid outlet 502 of the centrifuge and a slurry outlet 503 of the centrifuge are communicated with a feed port 701 of the first stirrer, a discharge port 702 of the first stirrer is communicated with a feed port 801 of the first filling machine, the first filling machine discharge port 802 is communicated with the second filling machine second feed port 1002, and the second filling machine second discharge port 1003 is communicated with the sealing system.
Fruit juice fermentation tank 2, 2 upper ends of fruit juice fermentation tank are equipped with fruit juice fermentation tank feed inlet 201 and fruit juice fermentation tank washing mouth 203, the lower extreme is equipped with fruit juice fermentation tank discharge gate 202, be equipped with filter equipment 11 between fruit juice fermentation tank washing mouth 203 and the fruit juice fermentation tank discharge gate 202, filter equipment 11 includes eight bacterial dispersion section of thick bamboo 111, connect through flexible connectors 112 between fruit juice fermentation tank washing mouth 203 and the fruit juice fermentation tank discharge gate 202, it is the linear row that forms eight bacterial dispersion section of thick bamboo 111 top-down, still be equipped with two stirring rakes 12 and heater 13 in the fruit juice fermentation tank 2.
The strain dispersing cylinder 111 comprises an outer layer 1111 and an inner layer 1112, the outer layer 1111 and the inner layer 1112 are filter cloth, a metal wire 1113 is filled between the outer layer 1111 and the inner layer 1112, a pull ring 1114 is further arranged on the inner layer 1112 to form a cylinder shape, brush bristles 1115 are arranged on the metal wire 1113, the metal wire 1113 is a steel wire, and two strain feeding holes 1116 are formed in the outer layer 1111.
The elastic connecting member 112 includes two connecting tubes 1121, one end of each connecting tube 1121 is connected by a zipper 1122, and the connecting tubes 1121 are formed by enclosing elastic bands to form a structure capable of extending along the length direction of the connecting tubes 1121.
The eight strain dispersion cylinders 111 comprise a first strain dispersion cylinder 1117 and a second strain dispersion cylinder 1118, the outer side wall of the first strain dispersion cylinder 1117 is sleeved with an annular rubber air bag 113, a baffle 114 is arranged on one side of the rubber air bag 113, the plurality of stirring paddles 12 comprise a first stirring paddle 121 and a second stirring paddle 122, the first stirring paddle 121 is arranged in the juice fermentation tank 2, the grain fermentation tank 3 and the mixing fermentation tank 4, the first stirring paddle 121 comprises a first rotating shaft 1211, the first rotating shaft 1211 is sleeved with a spiral blade 123, the upper end of the first rotating shaft 1211 is connected with a base 125 through a bearing 124, the lower end of the first rotating shaft 1211 is connected with a motor 126, the motor 126 is connected with the base 125, the base 125 is connected with the inner side of the tank wall of the juice fermentation tank 2 or the grain fermentation tank 3 or the mixing fermentation tank 4, the second rotating shaft 1221 is arranged in the juice fermentation tank 2 and the grain fermentation tank 3, the second stirring paddle 122 comprises a second, the second rotating shaft 1221 is fixedly sleeved with a plurality of cams 127, the movement track of the end of the cam 127 contacts with the baffle 114 to form a structure that the cam 127 can abut against the baffle 114, helical blades 123 are arranged between the three cams 127, the upper end of the second rotating shaft 1221 is connected with the base 125 through a bearing 124, the lower end of the second rotating shaft 1221 is connected with the motor 126, the motor 126 is connected with the base 125, and the base 125 is connected in the juice fermentation tank 2 or the grain fermentation tank 3.
The crusher 1 and the mixing fermentation tank 4 are both provided with heaters 13, and the crusher 1 is provided with a crusher feed inlet 101 for pulp to enter. The feed inlet and the discharge outlet are both provided with flow valves, and pressure pumps are arranged between the communicated feed inlet and discharge outlet. The fruit juice fermentation tank 2 and the grain fermentation tank 3 are both provided with a first stirring paddle 121 and a second stirring paddle 122, and only the first stirring paddle 121 is arranged in the mixing fermentation tank 4.
When in use, green jujubes, apples and papayas are cleaned, peeled and deseeded, pulp enters the crusher 1 from the feed inlet of the crusher 1 to be crushed, water with the temperature of 80 ℃ is added into the crusher 1 to be heated for 2min, the temperature is reduced to 30 ℃, lemon pulp is added to be crushed, saccharomyces cerevisiae, lactobacillus bulgaricus and lactobacillus plantarum are inserted into the strain feed inlet 1116 of the strain dispersion cylinder 111, the strain feed inlet 1116 is sealed by a sealing rubber plug, a plurality of strain dispersion cylinders 111 are connected into a straight line by using an elastic connecting piece 112, the uppermost strain connecting cylinder 1121 is communicated with the cleaning opening 203 of the juice fermentation tank by the elastic connecting piece 112, the lowermost strain connecting cylinder 1121 is communicated with the discharge opening 202 of the juice fermentation tank by the elastic connecting piece 112, the green jujujubes, the apples, the papayas and water enter the juice fermentation tank 2 from the feed inlet 201, and strains are diffused out of the filter cloth of the strain dispersion cylinder 111, with the progress of the fermentation process, macromolecular pulp is gradually decomposed and degraded into micromolecular particles, then enters micromolecular fruit juice into the strain dispersion cylinder 111, is fermented for 3 hours at 30 ℃, then flows out from a discharge hole 202 of a fruit juice fermentation tank below the strain dispersion cylinder 111, enters the mixing fermentation tank 4 from a feed hole 401 of the mixing fermentation tank and is stirred;
simultaneously, cleaning sweet potato with white core, peeling, and cutting into 1cm pieces2Adding water, pulping in a pulping machine 6, discharging from a discharge port of the pulping machine, feeding the pulp into a grain fermentation tank 3 from a feed port 301 of the grain fermentation tank, fermenting at 30 ℃ for 10 hours, decomposing macromolecular grains, feeding the decomposed grains into a strain dispersion cylinder 111 to obtain grain fermentation liquid, feeding the fermentation liquid into a mixed fermentation tank 4 from a discharge port 302 of the grain fermentation tank from a feed port 401 of the mixed fermentation tank, stirring at 30 ℃ for 6 hours, feeding the fermentation liquid into a centrifuge 5 from a discharge port 402 of the mixed fermentation tank through a feed port 501 of the centrifuge, centrifuging the fermentation liquid, separating the fermentation liquid into pulp and supernatant, wherein the supernatant is transparent and clear supernatant, feeding half of the supernatant into a first stirrer 7 from a first liquid outlet 502 of the centrifuge through a feed port 701 of the first stirrer, and simultaneously feeding the pulp into the first stirrer 7 from a feed port 701 of the first stirrer through a pulp outlet 503 of the, adding carrageenan into the stirrer, stirring uniformly at 40 ℃, introducing into a first filling machine 8, cooling for 1h to semisolid at 12 ℃ in the lower layer of the bottle body by filling, forming lower-layer fruit pulp, then adding one-half of supernatant into a second stirrer 9, adding carrageenan, stirring uniformly, then discharging from a discharge port 802 of the first filling machine, entering a second filling machine 10, filling above the lower-layer fruit pulp, adding dried peach flowers, cooling, forming supernatant, and packaging.
In addition, the juice fermentation tank 2, the grain fermentation tank 3 and the mixing fermentation tank 4 can be provided with normal slag outlets, however, when the juice fermenter 2 is to be cleaned completely, the zippers linearly connecting the lower ends of the strain dispersion cylinders 111 are unzipped, the zippers near the juice fermenter cleaning opening 203 are unzipped, the inner strain dispersion cylinders 111 are taken out from the cleaning opening by the pull ring 1114 at the juice fermenter cleaning opening 203, impurities are cleaned from the juice fermenter discharging opening 202, then, the zipper is pulled open one by one for cleaning, at the moment, when the grain fermentation tank 3 needs to be thoroughly cleaned, the zipper which is connected with the lower ends of the plurality of strain dispersion cylinders 111 in a straight line is pulled open, the plurality of strain dispersion cylinders 111 and the grain discharge port are detached, the zipper close to the grain fermentation tank cleaning port 303 is also pulled open, the pull ring 1114 is pulled to take out the inner strain dispersion cylinders 111 from the grain fermentation tank cleaning port 303, and sundries are discharged from the grain fermentation tank discharge port 302.
Example 2:
an acetic acid beverage is composed of the following raw materials in parts by weight: 2.5 parts of peach blossom, 35 parts of green jujube, 35 parts of apple, 18 parts of pawpaw, 35 parts of sweet potato with white core, 12 parts of lemon, 35 parts of glutinous rice, 0.3 part of aspergillus oryzae, 1.5 parts of saccharomyces cerevisiae, 1.5 parts of lactobacillus bulgaricus, 1.5 parts of lactobacillus plantarum, 60 parts of water and 7 parts of carrageenan.
The preparation method of the acetic acid beverage comprises the following steps:
(1) and (3) fermenting fruit juice: cleaning green jujube, apple and pawpaw, peeling, removing seeds, taking pulp, crushing, adding water at 85 ℃, heating for 2.5min, cooling to 32 ℃, adding lemon, peeling, taking pulp, crushing, adding saccharomyces cerevisiae, lactobacillus bulgaricus, lactobacillus plantarum and water, stirring and fermenting for 4h to obtain juice fermentation liquor;
(2) grain fermentation: cleaning sweet potato with white core, peeling, and cutting into 1.5cm pieces2Cleaning glutinous rice, adding water, pulping, adding aspergillus oryzae and saccharomyces cerevisiae, stirring and fermenting at 32 ℃ for 11 hours to obtain grain fermentation liquor;
(3) mixing and fermenting: mixing the juice fermentation liquor and the grain fermentation liquor, stirring and fermenting for 7h at 32 ℃, centrifuging by a centrifuge 5 until the supernatant is clarified, separating into precipitated pulp and supernatant, taking half of the supernatant and the precipitated pulp, adding carrageenan at 42 ℃, stirring uniformly, introducing into a first filling system, filling in the lower layer of a bottle body, and cooling for 1.5h at 13 ℃ to semisolid to form lower-layer fruit pulp;
(4) cleaning peach blossom, preparing the peach blossom into dried peach blossom by using a vacuum freezing technology, adding carrageenan into the half of the supernatant obtained in the step (3) at 42 ℃, uniformly stirring, filling the mixture into a second filling system above the lower layer fruit pulp, adding the dried peach blossom, and cooling to obtain the supernatant.
The stirring speed in the steps (1), (2), (3) and (4) is 20-30 r/min.
The weight part of the water in the step (1) is half of the total weight part of the raw materials; the weight part of the water in the step (2) is half of the total weight part of the raw materials.
The weight part of the carrageenan in the step (3) is two thirds of the total weight part of the raw materials; in the step (4), the weight part of the carrageenin is one third of the total weight part of the raw materials.
Example 3:
an acetic acid beverage is composed of the following raw materials in parts by weight: 3 parts of peach blossom, 40 parts of green jujube, 40 parts of apple, 20 parts of pawpaw, 40 parts of sweet potato with white core, 15 parts of lemon, 40 parts of glutinous rice, 0.4 part of aspergillus oryzae, 2 parts of saccharomyces cerevisiae, 2 parts of lactobacillus bulgaricus, 2 parts of lactobacillus plantarum, 70 parts of water and 8 parts of carrageenan.
The preparation method of the acetic acid beverage comprises the following steps:
(1) and (3) fermenting fruit juice: cleaning green jujube, apple and pawpaw, peeling, removing seeds, taking pulp, crushing, adding water at 90 ℃, heating for 3min, cooling to 35 ℃, adding lemon, peeling, taking pulp, crushing, adding saccharomyces cerevisiae, lactobacillus bulgaricus, lactobacillus plantarum and water, stirring and fermenting for 12h to obtain juice fermentation liquor;
(2) grain fermentation: cleaning sweet potato with white core, peeling, and cutting into 2cm pieces2Cleaning glutinous rice, adding water, pulping, adding aspergillus oryzae and saccharomyces cerevisiae, stirring and fermenting for 5 hours at the temperature of 35 ℃ to obtain grain fermentation liquor;
(3) mixing and fermenting: mixing the juice fermentation liquor and the grain fermentation liquor, stirring and fermenting for 9 hours at 35 ℃, centrifuging by a centrifuge 5 until the supernatant is clarified, separating into precipitated pulp and supernatant, taking half of the supernatant and the precipitated pulp, adding carrageenan at 45 ℃, stirring uniformly, introducing into a first filling system, filling in the lower layer of a bottle body, and cooling for 2 hours at 15 ℃ to semisolid to form lower layer pulp;
(4) cleaning peach blossom, preparing the peach blossom into dried peach blossom by using a vacuum freezing technology, adding carrageenan into the half of the supernatant obtained in the step (3) at 45 ℃, uniformly stirring, filling the mixture into a second filling system above the lower layer fruit pulp, adding the dried peach blossom, and cooling to obtain the supernatant.
The stirring speed in the steps (1), (2), (3) and (4) is 30 r/min.
The weight part of the water in the step (1) is half of the total weight part of the raw materials; the weight part of the water in the step (2) is half of the total weight part of the raw materials.
The weight part of the carrageenan in the step (3) is two thirds of the total weight part of the raw materials; in the step (4), the weight part of the carrageenin is one third of the total weight part of the raw materials.
Test example 1:
the acetic acid beverage prepared by the method and the device of the invention in example 1 was subjected to sensory evaluation, wherein 100 participants were assigned a total score of 100, the scores were averaged (integer values), and the sensory evaluation results were as follows:
table 1: the sensory evaluation criteria include:
| appearance of the product | Standard of merit | General score (25) |
| The upper layer is dark in color, the lower layer is dark brown, the upper layer is not separated from the lower layer, the upper layer contains more impurities, the upper layer is severely crushed, and peach petals are crushed. | Fail to be qualified | 0-8 |
| The upper layer is brownish in color, the lower layer is brownish, the upper layer and the lower layer are separated and fuzzy, the upper layer is partially broken, and peach blossom petals are partially broken. | Fail to be qualified | 9-16 |
| The color of the upper layer is clear and transparent, the lower layer is dark brown, the upper layer and the lower layer are clearly separated, the upper layer is not broken, and the peach blossom petals are complete. | Qualified | 16-25 |
Table 2: sensory evaluation criteria the odor evaluation criteria were:
| smell(s) | Standard of merit | General score (25) |
| Has pungent and rancid taste. | Fail to be qualified | 0-8 |
| Has faint scent and pungent sour taste. | Fail to be qualified | 9-16 |
| Has clear fruit fragrance and sweet mixed rice fragrance. | Qualified | 16-25 |
Table 3: sensory evaluation criteria oral evaluation criteria:
| taste of the product | Standard of merit | General score (25) |
| Has sour and bitter taste. | Fail to be qualified | 0-8 |
| Sour and astringent tastes are mixed in the sour and sweet taste. | Fail to be qualified | 9-16 |
| Has sweet and sour taste, alternating rice taste and fruit taste, and mellow mouthfeel. | Qualified | 16-25 |
Table 4: organization morphology criteria in sensory evaluation criteria:
| tissue morphology | Standard of merit | General score (25) |
| The whole is crushed, and the upper layer is directly crushed after being pressed. | Fail to be qualified | 0-8 |
| The sheet was finely crushed and cracked immediately after pressing. | Fail to be qualified | 9-16 |
| The clarification is integrated and the spring back is slight after pressing. | Qualified | 16-25 |
Table 5: sensory evaluation results:
| appearance of the product | Qualified | 24 |
| Smell(s) | Qualified | 23 |
| Taste of the product | Qualified | 24 |
| Tissue morphology | Qualified | 22 |
| Total of | 93 |
The acetic acid beverage prepared by the invention has the advantages that the upper layer is clear and transparent in color, the lower layer is dark brown, the upper layer and the lower layer are clearly separated, the upper layer is not broken, peach petals are complete, clear fruit fragrance is provided, mixed rice is sweet and fragrant, sour, sweet and delicious are provided, the sweet but not greasy is provided, the rice taste and the fruit taste are alternated, the mouthfeel is pure and thick, the upper layer is clear and integrated, the acetic acid beverage can slightly rebound after being pressed, and the mouthfeel is rich in elasticity.
Claims (10)
1. The acetic acid beverage is characterized by comprising the following raw materials in parts by weight: 2-3 parts of peach blossom, 30-40 parts of green jujube, 30-40 parts of apple, 5-20 parts of pawpaw, 30-40 parts of sweet potato with white core, 10-15 parts of lemon, 30-40 parts of glutinous rice, 0.2-0.4 part of aspergillus oryzae, 1-2 parts of saccharomyces cerevisiae, 1-2 parts of lactobacillus bulgaricus, 1-2 parts of lactobacillus plantarum, 50-70 parts of water and 5-8 parts of carrageenan.
2. A method for preparing the acetic acid beverage according to claim 1, which comprises the following steps:
(1) and (3) fermenting fruit juice: cleaning green jujube, apple and pawpaw, peeling, removing seeds, taking pulp, crushing, adding water at 80-90 ℃, heating for 2-3min, cooling to 30-35 ℃, adding lemon, peeling, taking pulp, crushing, adding saccharomyces cerevisiae, lactobacillus bulgaricus, lactobacillus plantarum and water, stirring and fermenting for 3-5h to obtain juice fermentation liquor;
(2) grain fermentation: cleaning sweet potato with white core, peeling, and cutting into 1-2cm pieces2Cleaning glutinous rice, adding water, pulping, adding aspergillus oryzae and saccharomyces cerevisiae at the temperature of 30-35 ℃, stirring and fermenting for 10-12 hours to obtain grain fermentation liquor;
(3) mixing and fermenting: mixing the juice fermentation liquor and the grain fermentation liquor, stirring and fermenting for 6-9h at 30-35 ℃, centrifuging by a centrifuge 5 until the supernatant is clarified, separating into precipitated pulp and supernatant, taking half of the supernatant and the precipitated pulp, adding carrageenan at 40-45 ℃, stirring uniformly, introducing into a first filling system, filling in the lower layer of a bottle body, and cooling for 1-2h at 12-15 ℃ to form semi-solid to form lower layer pulp;
(4) cleaning peach blossom, preparing the peach blossom into dried peach blossom by using a vacuum freezing technology, adding carrageenan into the half of the supernatant fluid left in the step (3) at 40-45 ℃, uniformly stirring, introducing into a second filling system, filling above the lower-layer fruit pulp, adding the dried peach blossom, and cooling to form the supernatant fluid.
3. The method for preparing acetic acid beverage according to claim 2, wherein the stirring rate in the steps (1) (2) (3) (4) is 20-30 r/min.
4. The method for preparing acetic acid beverage according to claim 2, wherein the weight portion of the water in the step (1) is half of the total weight portion of the raw materials; the weight part of the water in the step (2) is half of the total weight part of the raw materials; the weight part of the carrageenan in the step (3) is two thirds of the total weight part of the raw materials; in the step (4), the weight part of the carrageenin is one third of the total weight part of the raw materials.
5. The food processing system using the acetic acid beverage preparation method of claim 4, comprising a crusher, a juice fermentation tank, a grain fermentation tank, a mixing fermentation tank, a centrifuge, a beater, a first mixer, a second mixer, a first filling machine and a second filling machine, wherein a discharge port of the crusher is communicated with a feed port of the juice fermentation tank, the beater is communicated with a feed port of the grain fermentation tank, a discharge port of the juice fermentation tank and a discharge port of the grain fermentation tank are communicated with a feed port of the mixing fermentation tank, a discharge port of the mixing fermentation tank is communicated with a feed port of the centrifuge, a first liquid outlet of the centrifuge and a pulp outlet of the centrifuge are communicated with a feed port of the first filling machine, a second liquid outlet of the centrifuge is communicated with a feed port of the second mixer, a discharge port of the second mixer is communicated with a, and a second discharge port of the second filling machine is communicated with the sealing system.
6. The food processing system according to claim 5, wherein the juice fermentation tank has a juice fermentation tank inlet and a juice fermentation tank outlet at the upper end, and a juice fermentation tank outlet at the lower end, and a filter device is disposed between the juice fermentation tank inlet and the juice fermentation tank outlet, the filter device comprises a plurality of strain dispersion cylinders, the juice fermentation tank inlet and the juice fermentation tank outlet are connected by elastic connectors to form a linear arrangement of the strain dispersion cylinders from top to bottom, and a plurality of paddles and heaters are further disposed in the juice fermentation tank.
7. The food processing system according to claim 6, wherein the grain fermentation tank is provided with a grain fermentation tank inlet and a grain fermentation tank cleaning port at the upper end, a grain fermentation tank outlet at the lower end, and a filtering device arranged between the grain fermentation tank cleaning port and the grain fermentation tank outlet, wherein the filtering device comprises a plurality of strain dispersion cylinders, the grain fermentation tank cleaning port and the grain fermentation tank outlet are connected through elastic connecting members to form a linear arrangement of the plurality of strain dispersion cylinders from top to bottom, and a plurality of stirring paddles and heaters are further arranged in the grain fermentation tank.
8. The food processing system of claim 7, wherein the strain dispersing cylinder comprises an outer layer and an inner layer, the outer layer and the inner layer are made of filter cloth, a metal wire is filled between the outer layer and the inner layer, the inner layer is further provided with a pull ring to form a cylinder shape, the metal wire is provided with bristles, and the outer layer is provided with a plurality of strain feeding holes.
9. The food processing system of claim 8, wherein the resilient connecting member comprises two connecting cylinders, one end of each connecting cylinder being connected by a zipper, the connecting cylinders being formed by an elastic band, the connecting cylinders being telescopically arranged along a length of the connecting cylinders.
10. The food processing system according to claim 9, wherein the plurality of seed dispersion cylinders comprise a first seed dispersion cylinder and a second seed dispersion cylinder, the outer sidewall of the first seed dispersion cylinder is sleeved with a circular rubber air bag, a baffle is disposed on one side of the rubber air bag, the plurality of stirring paddles comprise a first stirring paddle and a second stirring paddle, the first stirring paddle is disposed in the juice fermentation tank, the grain fermentation tank and the mixing fermentation tank, the first stirring paddle comprises a first rotating shaft, the first rotating shaft is sleeved with a spiral blade, the upper end of the first rotating shaft is connected with the base through a bearing, the lower end of the first rotating shaft is connected with a motor, the motor is connected with the base, the base is connected with the inner side of the tank wall of the juice fermentation tank or the grain fermentation tank or the mixing fermentation tank, the second rotating shaft is disposed in the juice fermentation tank and the grain fermentation tank, the second stirring paddle comprises a second rotating shaft, and three cams are fixedly sleeved on the, the movement track of cam tip contacts with the baffle, forms the structure that the cam can contradict the baffle, is equipped with helical blade between the several cam, and the base is connected through the bearing in second pivot upper end, and the motor is connected to second pivot lower extreme, and the base is connected to the motor, and the base is connected in juice fermentation jar 2 or cereal fermentation jar.
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103881887A (en) * | 2012-12-19 | 2014-06-25 | 赵广涛 | Fruit vinegar and immobilized production method thereof |
| CN104286622A (en) * | 2014-09-24 | 2015-01-21 | 青岛点石文具用品有限公司 | Beauty-maintaining flower jellies and preparation method thereof |
| CN210103954U (en) * | 2019-06-12 | 2020-02-21 | 东平县科海菌业有限公司 | Strain liquid tank with built-in filter element |
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- 2020-08-28 CN CN202010882867.XA patent/CN111938058A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103881887A (en) * | 2012-12-19 | 2014-06-25 | 赵广涛 | Fruit vinegar and immobilized production method thereof |
| CN104286622A (en) * | 2014-09-24 | 2015-01-21 | 青岛点石文具用品有限公司 | Beauty-maintaining flower jellies and preparation method thereof |
| CN210103954U (en) * | 2019-06-12 | 2020-02-21 | 东平县科海菌业有限公司 | Strain liquid tank with built-in filter element |
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