CN111979084A - Process for preparing apricot vinegar by using wild apricot as raw material and apricot vinegar prepared by process - Google Patents
Process for preparing apricot vinegar by using wild apricot as raw material and apricot vinegar prepared by process Download PDFInfo
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- CN111979084A CN111979084A CN202010901899.XA CN202010901899A CN111979084A CN 111979084 A CN111979084 A CN 111979084A CN 202010901899 A CN202010901899 A CN 202010901899A CN 111979084 A CN111979084 A CN 111979084A
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- 235000009827 Prunus armeniaca Nutrition 0.000 title claims abstract description 125
- 239000000052 vinegar Substances 0.000 title claims abstract description 65
- 235000021419 vinegar Nutrition 0.000 title claims abstract description 65
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 23
- 239000002994 raw material Substances 0.000 title claims abstract description 20
- 238000000034 method Methods 0.000 title claims abstract description 13
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims abstract description 63
- 238000000855 fermentation Methods 0.000 claims abstract description 28
- 230000004151 fermentation Effects 0.000 claims abstract description 28
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 20
- 238000003756 stirring Methods 0.000 claims abstract description 14
- 241000894006 Bacteria Species 0.000 claims abstract description 11
- 108010059820 Polygalacturonase Proteins 0.000 claims abstract description 8
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 8
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims abstract description 8
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims abstract description 8
- 108010093305 exopolygalacturonase Proteins 0.000 claims abstract description 8
- 239000000796 flavoring agent Substances 0.000 claims abstract description 8
- 239000007788 liquid Substances 0.000 claims abstract description 8
- 229910052760 oxygen Inorganic materials 0.000 claims abstract description 8
- 239000001301 oxygen Substances 0.000 claims abstract description 8
- 238000004537 pulping Methods 0.000 claims abstract description 8
- 230000001476 alcoholic effect Effects 0.000 claims abstract description 3
- 239000006188 syrup Substances 0.000 claims description 9
- 235000020357 syrup Nutrition 0.000 claims description 9
- 230000001954 sterilising effect Effects 0.000 claims description 7
- 239000008395 clarifying agent Substances 0.000 claims description 6
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 5
- 235000013355 food flavoring agent Nutrition 0.000 claims description 5
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 5
- 235000012907 honey Nutrition 0.000 claims description 5
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 4
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 4
- 229930006000 Sucrose Natural products 0.000 claims description 3
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- 241000282414 Homo sapiens Species 0.000 description 2
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- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
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- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
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- 206010028980 Neoplasm Diseases 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
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- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000008369 fruit flavor Substances 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 229910052748 manganese Inorganic materials 0.000 description 1
- 239000011572 manganese Substances 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
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- 235000016709 nutrition Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
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- 229920001277 pectin Polymers 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
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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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- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Biochemistry (AREA)
- Health & Medical Sciences (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Food Science & Technology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The invention provides a process for preparing apricot vinegar by using wild apricot as a raw material and apricot vinegar prepared by the process, and relates to the technical field of fruit vinegar production. The method comprises the following steps: (1) selecting fresh non-rotten wild apricot fruits, removing cores, and pulping to obtain apricot pulp; (2) adding pectinase into the apricot pulp, and uniformly stirring; (3) adjusting sugar content to 5-15% with sugar to obtain pretreated wild apricot pulp; (4) adding pre-activated Saccharomyces cerevisiae in 0.05-0.15% of the pretreated wild apricot pulp, and fermenting at 20-30 deg.C for 2-5 days; (5) when the residual sugar is reduced to below 0.5%, completing the alcoholic fermentation, inoculating active acetic acid bacteria according to 1-3% of the total weight of the feed liquid, introducing oxygen or stirring for fermentation for 4-7 days at 30-40 deg.C, and when the acidity is not increased any more, completing the acetic acid fermentation to obtain the original apricot vinegar. The process method is easy to control, the production conditions are simple, and industrial production can be realized; the obtained apricot vinegar not only maintains the original flavor of wild apricot, but also has no loss of nutrient components, thereby saving grains.
Description
Technical Field
The invention relates to the technical field of fruit vinegar production, in particular to a process for preparing apricot vinegar by taking wild apricot as a raw material and the apricot vinegar prepared by the process.
Background
The fruit vinegar has the effects of promoting metabolism of human body, relieving fatigue, reducing cholesterol, enhancing immunity, preventing cancer and resisting bacteria, caring skin, resisting aging, reducing weight, and promoting health. Compared with vinegar, the fruit vinegar has better taste and is more popular with people. Fruit vinegar is developed, so that fruit resources can be fully utilized, grains are saved, the health of human beings can be promoted, and the deep processing of fruits can be deeply influenced. The nutritive value and the health care function of the fruit vinegar accord with the consumption trend that the current seasoning develops towards the functional direction. The development and production of the fruit vinegar can increase the income of farmers and have high social and economic benefits.
Besides the low sugar content, the wild apricot pulp is superior to many common fruits in many aspects such as the contents of organic acid, protein, fat, vitamin C, pectin, calcium, potassium, iron, selenium, manganese and other elements and polyphenol substances. Brewing the wild apricot vinegar is a deep fermentation technology, so that the fruit acid in the fruits is maintained to the utmost extent, and the fructose is effectively converted, so that most of the nutritional ingredients of the wild apricot are maintained.
In view of the above, the present invention is particularly proposed.
Disclosure of Invention
The invention aims to provide a process for preparing apricot vinegar by taking wild apricot as a raw material and the apricot vinegar prepared by the process, so as to at least partially solve at least one of the technical problems.
As a first aspect of the invention, the invention provides a process for preparing apricot vinegar by taking wild apricot as a raw material, which comprises the following steps:
(1) selecting fresh non-rotten wild apricot fruits, removing cores, and pulping to obtain apricot pulp;
(2) adding pectinase into the apricot pulp, and uniformly stirring;
(3) adjusting sugar content to 5-15% with sugar to obtain pretreated wild apricot pulp;
(4) adding pre-activated Saccharomyces cerevisiae in 0.05-0.15% of the pretreated wild apricot pulp, and fermenting at 20-30 deg.C for 2-5 days;
(5) when the residual sugar is reduced to below 0.5%, completing the alcoholic fermentation, inoculating active acetic acid bacteria according to 1-3% of the total weight of the feed liquid, introducing oxygen or stirring for fermentation for 4-7 days at 30-40 deg.C, and when the acidity is not increased any more, completing the acetic acid fermentation to obtain the original apricot vinegar.
Further, the method comprises the following steps:
(1) selecting fresh non-rotten wild apricot fruits, removing cores, and pulping to obtain apricot pulp;
(2) adding pectinase into the apricot pulp, and uniformly stirring;
(3) adjusting sugar content to 10% with sugar to obtain pretreated wild apricot pulp raw material;
(4) adding pre-activated Saccharomyces cerevisiae in 0.1% of the pretreated wild apricot pulp, and fermenting at 25 deg.C for 4 days;
(5) when the residual sugar is reduced to below 0.5 percent, the alcohol fermentation is finished, 2 percent of active acetic acid bacteria according to the total weight of the feed liquid is inoculated, oxygen is introduced or the mixture is stirred and fermented for 5 days under the condition of 35 ℃, and when the acidity is not increased any more, the acetic acid fermentation is finished, so that the original apricot vinegar is obtained.
Further, in the step (3), sugar can be added in two times, wherein half of sugar is added at the beginning, and the other half is added after fermentation for a period of time.
Further, in the step (3), sugar can be added in two times, wherein half of sugar is added at the beginning, and the other half is added after fermentation is carried out for 20-28 h.
Further, in the step (3), the sugar is selected from sucrose and/or high maltose syrup.
Further, a step (6) is provided after the step (5): naturally clarifying or adding clarifying agent for treatment.
The invention is provided with a step (6) after the step (5): naturally clarifying or adding clarifying agent for treatment, so that the original apricot vinegar obtained after fermentation has better transparency.
Further, a step (7) is provided after the step (6): the original apricot vinegar is blended by adopting a flavoring agent.
The invention is provided with a step (7) after the step (6): the flavoring agent is adopted to blend the original apricot vinegar, so that the original apricot vinegar has strong fruit flavor and soft taste.
Further, in the step (7), the flavoring agent is selected from white sand syrup, honey or wild apricot juice.
Further, a step (8) is provided after the step (7): sterilizing at low temperature, and keeping the wild apricot vinegar at 50-80 deg.C for 20-50 min.
The invention is provided with a step (8) after the step (7): the wild apricot vinegar is sterilized at low temperature, and is kept at the temperature of 50-80 ℃ for 20-50 minutes, so that the color and flavor of the wild apricot vinegar are ensured.
Further, a step (8) is provided after the step (7): sterilizing at low temperature, and keeping the wild apricot vinegar at 65 ℃ for 30 minutes.
As a second aspect of the invention, the invention also provides apricot vinegar prepared by the process for preparing apricot vinegar by taking wild apricot as a raw material.
Compared with the prior art, the invention has the following beneficial effects:
according to the process for preparing the apricot vinegar by taking the wild apricot as the raw material, the acetic acid bacteria are active dry acetic acid bacteria, can be directly used for fermentation, and are good in fermentation effect, easy to control in process method, simple in production condition and capable of realizing industrial production; the obtained apricot vinegar has less impurities and good clarity, not only maintains the original flavor of wild apricot, but also has no loss of nutrient components, and saves grains.
Drawings
In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the embodiments or the prior art will be briefly described below, and it is obvious that the drawings in the following description are some embodiments of the present invention, and other drawings can be obtained by those skilled in the art without creative efforts.
FIG. 1 is a process flow chart of the present invention for preparing apricot vinegar using wild apricot as raw material.
Detailed Description
The technical solutions of the present invention will be described clearly and completely with reference to the accompanying drawings, and it should be understood that the described embodiments are some, but not all embodiments of the present invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention. The examples, in which specific conditions are not specified, were conducted under conventional conditions or conditions recommended by the manufacturer. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products available commercially.
In order to facilitate a clearer understanding of the present invention, the technical solution of the present invention will be further described below with reference to examples and comparative examples.
Example 1
(1) Selecting fresh non-rotten wild apricot fruits, removing cores, and pulping to obtain apricot pulp;
(2) adding pectinase into the apricot pulp, and uniformly stirring;
(3) adjusting sugar content to 10% with sucrose and high maltose syrup, adding sugar twice, adding half of sugar at the beginning, fermenting for 24 hr, and adding the other half to obtain pretreated wild apricot pulp;
(4) adding pre-activated Saccharomyces cerevisiae in 0.1% of the pretreated wild apricot pulp, and fermenting at 25 deg.C for 4 days;
(5) when the residual sugar is reduced to below 0.5 percent, finishing alcohol fermentation, inoculating active acetic acid bacteria according to 2 percent of the total weight of the feed liquid, introducing oxygen or stirring the mixture to ferment for 5 days at the temperature of 35 ℃, and finishing the acetic acid fermentation when the acidity is not increased any more to obtain the original apricot vinegar;
(6) naturally clarifying or adding a clarifying agent for treatment;
(7) blending original apricot vinegar with white granulated syrup, honey or wild apricot juice;
(8) sterilizing at low temperature, and keeping the wild apricot vinegar at 65 ℃ for 30 minutes to obtain the apricot vinegar finished product with the acetic acid content of 4.67%.
Example 2
(1) Selecting fresh non-rotten wild apricot fruits, removing cores, and pulping to obtain apricot pulp;
(2) adding pectinase into the apricot pulp, and uniformly stirring;
(3) adjusting sugar content to 5% with sucrose syrup, adding sugar twice, adding half of sugar at the beginning, fermenting for 20 hr, and adding the other half to obtain pretreated wild apricot pulp;
(4) adding pre-activated Saccharomyces cerevisiae in 0.15% of the pretreated wild apricot pulp, and fermenting at 20 deg.C for 5 days;
(5) when the residual sugar is reduced to below 0.5%, finishing alcohol fermentation, inoculating active acetic acid bacteria according to 1% of the total weight of the feed liquid, introducing oxygen or stirring for fermentation at 40 deg.C for 4 days, and when the acidity is not increased, finishing acetic acid fermentation to obtain the original apricot vinegar;
(6) naturally clarifying or adding a clarifying agent for treatment;
(7) blending original apricot vinegar with white granulated syrup, honey or wild apricot juice;
(8) sterilizing at low temperature, and keeping the wild apricot vinegar at 80 deg.C for 20 min to obtain apricot vinegar product with acetic acid content of 4.83%.
Example 3
(1) Selecting fresh non-rotten wild apricot fruits, removing cores, and pulping to obtain apricot pulp;
(2) adding pectinase into the apricot pulp, and uniformly stirring;
(3) adjusting sugar content to 10% with high maltose syrup, adding sugar twice, adding half of sugar at the beginning, fermenting for 28 hr, and adding the other half to obtain pretreated wild apricot pulp;
(4) adding pre-activated Saccharomyces cerevisiae in 0.05% of the pretreated wild apricot pulp, and fermenting at 30 deg.C for 2 days;
(5) when the residual sugar is reduced to below 0.5%, finishing alcohol fermentation, inoculating active acetic acid bacteria according to 1% of the total weight of the feed liquid, introducing oxygen or stirring for fermentation for 7 days at 30 ℃, and when the acidity is not increased any more, finishing the acetic acid fermentation to obtain the original apricot vinegar;
(6) naturally clarifying or adding a clarifying agent for treatment;
(7) blending original apricot vinegar with white granulated syrup, honey or wild apricot juice;
(8) sterilizing at low temperature, and keeping the wild apricot vinegar at 50 deg.C for 50 min to obtain apricot vinegar product with acetic acid content of 4.46%.
Finally, it should be noted that: the above embodiments are only used to illustrate the technical solution of the present invention, and not to limit the same; while the invention has been described in detail and with reference to the foregoing embodiments, it will be understood by those skilled in the art that: the technical solutions described in the foregoing embodiments may still be modified, or some or all of the technical features may be equivalently replaced; and the modifications or the substitutions do not make the essence of the corresponding technical solutions depart from the scope of the technical solutions of the embodiments of the present invention.
Claims (10)
1. A process for preparing apricot vinegar by using wild apricot as a raw material is characterized by comprising the following steps:
(1) selecting fresh non-rotten wild apricot fruits, removing cores, and pulping to obtain apricot pulp;
(2) adding pectinase into the apricot pulp, and uniformly stirring;
(3) adjusting sugar content to 5-15% with sugar to obtain pretreated wild apricot pulp;
(4) adding pre-activated Saccharomyces cerevisiae in 0.05-0.15% of the pretreated wild apricot pulp, and fermenting at 20-30 deg.C for 2-5 days;
(5) when the residual sugar is reduced to below 0.5%, completing the alcoholic fermentation, inoculating active acetic acid bacteria according to 1-3% of the total weight of the feed liquid, introducing oxygen or stirring for fermentation for 4-7 days at 30-40 deg.C, and when the acidity is not increased any more, completing the acetic acid fermentation to obtain the original apricot vinegar.
2. The process for preparing apricot vinegar from wild apricot as claimed in claim 1, wherein the process comprises the following steps:
(1) selecting fresh non-rotten wild apricot fruits, removing cores, and pulping to obtain apricot pulp;
(2) adding pectinase into the apricot pulp, and uniformly stirring;
(3) adjusting sugar content to 10% with sugar to obtain pretreated wild apricot pulp raw material;
(4) adding pre-activated Saccharomyces cerevisiae in 0.1% of the pretreated wild apricot pulp, and fermenting at 25 deg.C for 4 days;
(5) when the residual sugar is reduced to below 0.5 percent, the alcohol fermentation is finished, 2 percent of active acetic acid bacteria according to the total weight of the feed liquid is inoculated, oxygen is introduced or the mixture is stirred and fermented for 5 days under the condition of 35 ℃, and when the acidity is not increased any more, the acetic acid fermentation is finished, so that the original apricot vinegar is obtained.
3. The process for preparing apricot vinegar using wild apricot as a raw material as claimed in any one of claims 1 to 3, wherein the sugar is added in two times in step (3), half of the sugar is added at the beginning, and the other half is added after fermentation for a period of time.
4. The process for preparing apricot vinegar using wild apricot as a raw material as claimed in claim 3, wherein, in the step (3), the sugar is selected from sucrose and/or high maltose syrup.
5. The process for preparing apricot vinegar from wild apricot as raw material according to claim 4, wherein the step (5) is followed by the step (6): naturally clarifying or adding clarifying agent for treatment.
6. The process for preparing apricot vinegar from wild apricot as raw material in claim 5, wherein the step (6) is followed by the step (7): the original apricot vinegar is blended by adopting a flavoring agent.
7. The process for preparing apricot vinegar using wild apricot as a raw material as claimed in claim 6, wherein, in the step (7), the flavoring agent is selected from white sand syrup, honey or wild apricot juice.
8. The process for preparing apricot vinegar using wild apricot as a raw material as claimed in claim 7, wherein the step (8) is provided after the step (7): sterilizing at low temperature, and keeping the wild apricot vinegar at 50-80 deg.C for 20-50 min.
9. The process for preparing apricot vinegar using wild apricot as a raw material as claimed in claim 8, wherein the step (7) is followed by the step (8): sterilizing at low temperature, and keeping the wild apricot vinegar at 65 ℃ for 30 minutes.
10. The apricot vinegar prepared by the process for preparing apricot vinegar using wild apricot as a raw material according to any one of claims 1 to 9.
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102120955A (en) * | 2010-07-28 | 2011-07-13 | 南京林业大学 | Preparation method of ginkgo vinegar |
| CN107779383A (en) * | 2016-08-31 | 2018-03-09 | 尤玉民 | The preparation method of apricot vinegar |
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- 2020-09-01 CN CN202010901899.XA patent/CN111979084A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102120955A (en) * | 2010-07-28 | 2011-07-13 | 南京林业大学 | Preparation method of ginkgo vinegar |
| CN107779383A (en) * | 2016-08-31 | 2018-03-09 | 尤玉民 | The preparation method of apricot vinegar |
Non-Patent Citations (4)
| Title |
|---|
| 刘耀玺等: "仁用杏果肉酿醋技术及其醋酸饮料的研制", 《食品研究与开发》 * |
| 李凤林等: "新型山杏醋饮料的研制", 《饮料工业》 * |
| 河北省林业研究所: "《北方山地主要树种造林技术》", 31 August 1981, 河北人民出版社 * |
| 蓝卫: "利用菠萝皮渣酿制菠萝果醋的试验", 《中国酿造》 * |
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