CN112708530A - Preparation method of lemon vinegar - Google Patents
Preparation method of lemon vinegar Download PDFInfo
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- CN112708530A CN112708530A CN202110156402.0A CN202110156402A CN112708530A CN 112708530 A CN112708530 A CN 112708530A CN 202110156402 A CN202110156402 A CN 202110156402A CN 112708530 A CN112708530 A CN 112708530A
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
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- C12J1/02—Vinegar; Preparation or purification thereof from wine
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Abstract
The application relates to the technical field of food processing, and particularly discloses a preparation method of lemon vinegar, which comprises the following steps: raw material treatment: selecting fresh lemons, cleaning and peeling the fresh lemons, and squeezing the fresh lemons into pulp residues and lemon juice; preparing a pericarp extract: squeezing and refluxing the lemon peel to obtain a peel extract; preparing fermentation liquor: adding the pulp residue, pericarp extract, Mel and water into a fermentation tank; alcohol fermentation: adding activated active dry yeast into the fermentation liquor, and performing constant-temperature fermentation treatment to convert the fermentation liquor into alcohol mash by using the yeast; acetic acid fermentation: inoculating acetic acid bacteria to the alcohol mash for fermentation, and performing constant-temperature fermentation treatment; decoloring and filter pressing: adding a proper amount of active carbon into the lemon vinegar for decoloring; preparation: mixing lemon vinegar and lemon juice at a certain proportion; and (3) sterilization: sterilizing the lemon vinegar at constant temperature. The preparation method has the advantages that the preparation process is simple and convenient to control, and the prepared lemon vinegar is rich in lemon flavor.
Description
Technical Field
The application relates to the technical field of food processing, in particular to a preparation method of lemon vinegar
Background
Lemon is a plant of Citrus of Rutaceae of dicotyledonae, is durable and easy to store, is rich in vitamin C, saccharides, calcium, phosphorus, iron, vitamin B1, vitamin B2, nicotinic acid, quinic acid, citric acid, malic acid, hesperidin, naringin, coumarins, high-content potassium element, low-content sodium element and the like, and is very beneficial to human body. Vitamin C can maintain the formation of various tissues and intercellular substance of human body, and maintain their normal physiological functions. Therefore, the lemon and the processed products thereof are popular among people, wherein the lemon vinegar is taken as an example, the vinegar is prepared by cooking, pasting, liquefying and saccharifying rice, and the like, so that starch is converted into sugar, then yeast is used for fermenting to generate ethanol, then the acetic acid is fermented under the action of acetic acid bacteria, the ethanol is oxidized to generate the acetic acid, and the prepared seasoning is mixed with a proper amount of lemon juice to be processed into the lemon vinegar.
In the preparation method of the lemon vinegar in the related technology, lemon juice and vinegar are blended for production, and the prepared lemon vinegar is not very good in taste due to unreasonable raw material components and mass ratio matching and the like, and loses a large amount of fragrance and nutrient components of the original lemon, so that the demand of people on the lemon nutrient substances in the lemon vinegar is difficult to meet.
Disclosure of Invention
In order to retain the fragrance and nutrient substances of the lemon component in the process of preparing the lemon vinegar, the application provides a preparation method of the lemon vinegar.
The preparation method of the lemon vinegar adopts the following technical scheme:
a preparation method of lemon vinegar comprises the following steps:
s1, raw material treatment: selecting fresh, full and fragrant lemons, cleaning and peeling, squeezing the lemon pulp to obtain lemon juice, and filtering the lemon pulp by an ultrafiltration membrane to separate the lemon pulp into pulp residues and the lemon juice;
s2, preparing a pericarp extract: squeezing and refluxing the lemon peel obtained in the step S1 to obtain a peel extract, wherein the peel extract is lemon oil;
s3, preparing fermentation liquor: adding the pulp residue obtained in S1, the pericarp extract obtained in S2, honey and water into a fermentation tank;
s4, alcoholic fermentation: adding activated active dry yeast into the fermentation liquor obtained in the step S3, and fermenting at constant temperature for a period of time to convert sugar into alcohol by the yeast to obtain alcohol mash;
s5, acetic fermentation: inoculating acetic acid bacteria to the alcohol mash obtained in the step S4 for fermentation, and fermenting for a period of time at constant temperature;
s6, decoloring and filter pressing: adding a proper amount of activated carbon into the lemon vinegar prepared in the S5 for decoloring, and then performing filter pressing to filter out impurities in the lemon vinegar;
s7, preparation: mixing the lemon vinegar prepared in S6 and the lemon juice prepared in S1 in proportion;
s8, sterilization: the lemon vinegar obtained in S7 was sterilized at a constant temperature for a certain period of time.
By adopting the technical scheme, the fresh and plump lemons are selected, peeled and squeezed, the lemon juice and the pulp residues are fully utilized, the pulp residues and honey are mixed and fermented into vinegar, and then the lemon juice and the peel extract, namely lemon oil, extracted from the lemon peel are mixed and added into the finished lemon vinegar, so that more nutrient components and lemon fruit flavor in the lemons can be reserved in the lemon vinegar, the lemon vinegar is fresh and cool in taste and has lemon fragrance, the preparation process is simple, the raw material source is wide, and the lemon vinegar can be suitable for large-scale production.
Preferably, the preparation of the S2 mesocarp extract comprises the following steps: crushing lemon peel, placing into a spiral juicer, squeezing and overflowing lemon oil in peel cells under the pushing action of a rotary spiral body, eluting the lemon oil in oil cell tissues with a proper amount of purified water, centrifuging and separating by using a high-speed centrifuge, extracting an upper-layer oil liquid under reflux, collecting a distillate, removing a water layer, adding anhydrous sodium sulfate, drying and filtering to obtain the lemon oil for later use.
By adopting the technical scheme, after the lemon peel is smashed into small pieces, the smashed lemon peel is placed into the spiral juicer, after the spiral juicer is started, the lemon oil in the lemon peel can be squeezed out under the action of pushing of the rotary spiral body, at the moment, the lemon oil can be taken out and subjected to extraction and rectification, and then the lemon oil is added into the lemon vinegar to enable the lemon flavor in the lemon vinegar to be stronger.
Preferably, in S2, the lemon peel is smashed and placed into a spiral juicer, under the pushing action of a spiral body, the lemon oil in peel cells is squeezed to overflow, a proper amount of purified water is used for flushing and eluting the lemon oil in oil cell tissues, then a high-speed centrifuge is used for centrifugal separation at the rotating speed of 6000 ion/min for 3-5min, the upper oil is taken for reflux extraction for 3-4h under the condition of 100 ℃, distillate is collected, the water layer is discarded, anhydrous sodium sulfate is added for drying and filtering, and the lemon oil can be prepared for later use.
By adopting the technical scheme, the effect is achieved; after smashing the lemon peel into the fritter, the lemon peel after will smashing is put into spiral juice extractor, spiral juice extractor starts the back, under the effect that rotatory spirochaeta promoted, make the lemon oil in the lemon peel can be extruded, take out lemon oil and other impurity and carry out centrifugal treatment to it after, separate lemon oil and impurity after the centrifugation, can draw the rectification to upper fluid this moment, draw the lemon oil after the distillation and add in the lemon vinegar and make the lemon fruit in the lemon vinegar fragrant more strong, very big degree has promoted the sense organ of people's lemon vinegar.
Preferably, in S1, selecting fresh, plump, and fragrant thick-skinned lemon, washing and skinning, squeezing the lemon pulp to obtain lemon juice, and filtering with ultrafiltration membrane to separate the lemon pulp into pulp residue and lemon juice, wherein the filtration pore size of the ultrafiltration membrane is 50-100 nm.
By adopting the technical scheme, the thick-peel lemon is higher in VC content, lower in raw material cost, healthy in pulp and not easy to be affected by insect pests, more peel extracts can be extracted from lemon peel, lemon juice and pulp residues can be separated by the ultrafiltration membrane to obtain relatively clear lemon juice, and after the lemon juice and the prepared lemon vinegar are mixed, the lemon juice is bright in color and luster and rich in fruit fragrance, more nutrient substances of the lemon are relatively reserved, and the lemon juice is better in taste.
Preferably, the weight parts of the components in S3 are as follows: 20-50 parts of pulp residue obtained from S1, 2-5 parts of pericarp extract obtained from S2, 10-20 parts of honey and 50-100 parts of water.
By adopting the technical scheme, the lemon vinegar prepared from the raw materials and the proportion has good taste, is rich in lemon fruit fragrance, also has honey fragrance, well retains nutrient substances in the lemon and the honey, is fresh and cool in taste and strong in fragrance, fully utilizes pulp residues and peels of the lemon, and further improves the fruit fragrance of the lemon vinegar by adding the peel extract.
Preferably, in S4, activated dry yeast 0.05-0.15% of the total weight of the pulp residue and honey is added into the fermentation broth obtained in S3, the temperature is kept at 28-34 ℃, the fermentation is carried out for 72-76 hours, the yeast converts the sugar into alcohol, and alcohol mash is obtained, wherein the alcohol content in the mash is 6-8%, and the residual sugar is less than or equal to 1.5% (m/V).
By adopting the technical scheme, the active dry yeast is added into the fermentation liquor, so that the active yeast can convert pulp residues and sugar in honey into alcohol, the lemon vinegar with relatively uniform mouthfeel is obtained by controlling the fermentation temperature and the fermentation time, the lemon vinegar under the preparation condition has good mouthfeel, and nutrient substances in the fermentation liquor are not easy to lose, so that the lemon vinegar has the fragrance and the mouthfeel of lemon and honey.
Preferably, in S5, the alcohol mash obtained in S4 is inoculated with acetic acid bacteria for fermentation, the inoculation amount is 33-50%, the fermentation temperature is 32-38 ℃, the fermentation period is 12-24 hours, and the fermentation is finished when the acetic acid content is not less than 5g/100 ml.
By adopting the technical scheme, the acetic acid bacteria are inoculated in the alcohol mash, so that the acetic acid bacteria can convert alcohol in the alcohol mash into the lemon vinegar, the lemon vinegar with relatively uniform mouthfeel is obtained by controlling the fermentation temperature and the fermentation time, the lemon vinegar under the preparation condition has better mouthfeel, nutrient substances except glucose and alcohol in the alcohol mash are not easy to lose in the fermentation process, and the lemon vinegar has the fruit aroma of lemon and the aromatic and mellow smell of honey.
Preferably, in S6, 0.5-1.0% activated carbon is added to the lemon vinegar prepared in S5 for decolorization, and then filter pressing is performed to remove impurities from the lemon vinegar.
By adopting the technical scheme, the lemon vinegar prepared by the procedures has dark color due to the oxidation browning phenomenon of the lemon pulp residues in the aerobic fermentation process, the whole color of the lemon vinegar becomes light after the lemon vinegar is adsorbed and decolored by activated carbon, and the lemon vinegar is clear and bright after the impurities are removed by filter pressing, so that the transparent impurity-free lemon vinegar with lemon flavor is obtained.
Preferably, the components in the preparation process in S7 are as follows in parts by weight: 10-15 parts of lemon vinegar obtained in S6, 2-3 parts of lemon juice obtained in S1 and 0.2-0.5 part of white granulated sugar.
By adopting the technical scheme, the lemon vinegar obtained by mixing according to the proportion has better taste, has lemon fruity flavor, integrates the advantages of acetic acid and citric acid, is fresh and delicious, has certain sweet taste, fully restores the fruity flavor and the taste of the lemon, and improves the sensory experience of people.
Preferably, in S8, the lemon vinegar prepared in S7 is sterilized at 75-80 deg.C for 15-30 min.
By adopting the technical scheme, the lemon vinegar is sterilized for 15-30min at 75-80 ℃, most harmful bacteria in the citric acid can be killed, meanwhile, the nutrient substances in the lemon vinegar cannot be damaged, and the whole lemon vinegar is acidic, so that the quality guarantee period is longer, the lemon vinegar is not easy to deteriorate, and the lemon vinegar with lemon fragrance and long storage life is obtained.
In summary, the present application has the following beneficial effects:
1. according to the lemon vinegar, fresh and full lemons are peeled and squeezed, and lemon juice and pulp residues are fully utilized, so that more nutritional ingredients and lemon fruit flavor in the lemons can be reserved in the lemon vinegar, the pulp residues are used for being mixed with honey and fermented into vinegar, and lemon oil and peel extract, namely lemon oil, extracted from the lemon juice and the lemon peel are mixed and added into the finished lemon vinegar, so that the lemon vinegar is fresh and cool in taste and has lemon fragrance, the preparation process is simple, the raw material source is wide, and the lemon vinegar is suitable for large-scale production;
2. according to the lemon juice extractor, lemon oil in the lemon peel can be extruded out by stirring the lemon peel in the spiral juice extractor, and when the lemon oil and other impurities are taken out and then are subjected to centrifugal treatment, the lemon oil and the impurities are separated through centrifugation, at the moment, the upper-layer oil can be extracted and rectified, and the extracted and distilled lemon oil is added into lemon vinegar to enable the lemon fruit fragrance in the lemon vinegar to be stronger;
3. according to the lemon vinegar preparation method, the fermentation temperature and the fermentation time are controlled, so that the lemon vinegar with relatively uniform mouthfeel is obtained, the active yeast can convert pulp residues and sugar in honey into alcohol under the condition of the same parameters, the lemon vinegar under the preparation condition has relatively good mouthfeel, and nutrient substances in fermentation liquor are not easy to lose, so that the lemon vinegar has the fragrance and mouthfeel of lemon and honey; 4. according to the lemon vinegar preparation method, the fermentation temperature and the fermentation time are controlled, so that lemon vinegar with relatively uniform mouthfeel is obtained, acetic acid bacteria are inoculated into alcohol mash, so that the alcohol in the alcohol mash can be converted into the lemon vinegar by the acetic acid bacteria, the lemon vinegar under the preparation condition has relatively good mouthfeel, nutrient substances except glucose and alcohol in the alcohol mash are not easy to lose in the fermentation process, and the lemon vinegar has the fruit fragrance of lemon and the mellow smell of honey.
Detailed Description
The present application will be described in further detail with reference to examples.
Examples
Example 1
A preparation method of lemon vinegar comprises the following steps:
s1, raw material treatment: selecting fresh, full and fragrant thick-skinned lemons, cleaning and skinning, squeezing the lemon pulp to obtain lemon juice, and filtering the lemon pulp by an ultrafiltration membrane to separate the lemon pulp into pulp residue and lemon juice, wherein the filtering pore diameter of the ultrafiltration membrane is 50 nm;
s2, preparing a pericarp extract: crushing the lemon peel obtained in the step S1, putting the lemon peel into a spiral juicer, extruding and overflowing lemon oil in peel cells under the pushing action of a rotary spiral body, washing and eluting the lemon oil in oil cell tissues by using a proper amount of purified water, centrifuging and separating the lemon oil at the rotating speed of 5000r/min for 3min by using a high-speed centrifuge, extracting the upper oil liquid for 3h under the condition of 100 ℃, collecting distillate, removing a water layer, adding anhydrous sodium sulfate, drying and filtering to obtain the lemon oil for later use.
S3, preparing fermentation liquor: the components are mixed and added into a fermentation tank according to the following weight parts, 20kg of pulp residue obtained from S1, 2kg of pericarp extract obtained from S2, 10kg of honey and 50kg of water.
S4, alcoholic fermentation: adding activated dry yeast 0.05% of the total weight of the pulp residue and the honey into the fermentation liquor obtained in S3, keeping the temperature at 28 ℃, fermenting for 72 hours, and converting sugar into alcohol by the yeast to obtain alcohol mash, wherein the alcohol content in the mash is 6%, and the residual sugar is less than or equal to 1.5% (m/V);
s5, acetic fermentation: inoculating acetic acid bacteria to the alcohol mash obtained in the step S4 for fermentation, wherein the inoculation amount is 33%, the fermentation temperature is 32 ℃, the fermentation period is 12 hours, and the fermentation is finished when the acetic acid content is not less than 5g/100 ml;
s6, decoloring and filter pressing: and (3) adding 0.5% of activated carbon into the lemon vinegar prepared in the S5 for decoloring, and then carrying out filter pressing to filter out impurities in the lemon vinegar.
S7, preparation: uniformly mixing the components in the following proportion: 10kg of lemon vinegar obtained in S6, 2kg of lemon juice obtained in S1 and 0.2kg of white granulated sugar.
S8, sterilization: sterilizing the lemon vinegar obtained in S7 at 75 deg.C for 15 min.
Example 2
A preparation method of lemon vinegar is different from that of embodiment 1 in that in S2, lemon peel obtained in S1 is smashed and placed into a spiral juicer, lemon oil in peel cells is extruded and overflowed under the pushing action of a rotating spiral body, a proper amount of purified water is used for flushing and eluting the lemon oil in oil cell tissues, a high-speed centrifuge is used for centrifugal separation at a rotating speed of 5500r/min for 3.5min, upper-layer oil is taken for reflux extraction at 100 ℃ for 3h, distillate is collected, water layer is discarded, anhydrous sodium sulfate is added for drying and filtering, and the lemon oil can be prepared for later use.
Example 3
A preparation method of lemon vinegar is different from that of embodiment 1 in that in S2, lemon peel obtained in S1 is smashed and placed into a spiral juicer, lemon oil in peel cells is extruded and overflowed under the pushing action of a rotary spiral body, a proper amount of purified water is used for flushing and eluting the lemon oil in oil cell tissues, a high-speed centrifuge is used for centrifugal separation at the rotating speed of 6000r/min for 4min, upper-layer oil liquid is taken for reflux extraction at the temperature of 100 ℃ for 3h, distillate is collected, a water layer is discarded, anhydrous sodium sulfate is added for drying and filtering, and the lemon oil for later use is prepared.
Example 4
A preparation method of lemon vinegar is different from that of embodiment 1 in that in S2, lemon peel obtained in S1 is smashed and placed into a spiral juicer, lemon oil in peel cells is extruded and overflowed under the pushing action of a rotary spiral body, a proper amount of purified water is used for flushing and eluting the lemon oil in oil cell tissues, a high-speed centrifuge is used for centrifugal separation at the rotating speed of 5000r/min for 3min, upper-layer oil liquid is taken for reflux extraction for 3.5h at the temperature of 100 ℃, distillate is collected, water layer is discarded, anhydrous sodium sulfate is added for drying and filtering, and the lemon oil can be prepared for later use.
Example 5
A preparation method of lemon vinegar is different from that of embodiment 1 in that in S2, lemon peel obtained in S1 is smashed and placed into a spiral juicer, lemon oil in peel cells is extruded and overflowed under the pushing action of a rotary spiral body, a proper amount of purified water is used for flushing and eluting the lemon oil in oil cell tissues, a high-speed centrifuge is used for centrifugal separation at the rotating speed of 5000r/min for 3min, upper-layer oil liquid is taken for reflux extraction at 100 ℃ for 4h, distillate is collected, a water layer is discarded, anhydrous sodium sulfate is added for drying and filtering, and the lemon oil for later use is prepared.
Example 6
A preparation method of lemon vinegar is different from that of embodiment 1 in that in S1, fresh, full and fragrant thick-skinned lemons are selected, washed and peeled, lemon pulp is squeezed, the lemon pulp is squeezed to obtain lemon juice, and then the lemon pulp is filtered by an ultrafiltration membrane to be divided into pulp residue and lemon juice, wherein the filtering range of the ultrafiltration membrane is 75 nm.
Example 7
A preparation method of lemon vinegar is different from that of embodiment 1 in that in S1, fresh, full and fragrant thick-skinned lemons are selected, washed and peeled, lemon pulp is squeezed, the lemon pulp is squeezed to obtain lemon juice, and then the lemon pulp is filtered by an ultrafiltration membrane to be divided into pulp residue and lemon juice, wherein the filtering range of the ultrafiltration membrane is 100 nm.
Example 8
A preparation method of lemon vinegar is different from that of example 1 in that in S3, the following components are mixed and added into a fermentation tank according to the following weight parts, 35kg of pulp residue obtained in S1, 3.5kg of pericarp extract obtained in S2, 15kg of honey and 75kg of water.
Example 9
A preparation method of lemon vinegar is different from that of example 1 in that in S3, 50kg of pulp residue obtained in S1, 5kg of pericarp extract obtained in S2, 20kg of honey and 100kg of water are mixed and added into a fermentation tank according to the following weight parts.
Example 10
A preparation method of lemon vinegar is different from that of the embodiment 1 in that activated dry yeast accounting for 0.10 percent of the total weight of pulp residue and honey is added into fermentation liquor obtained in S3 in S4, the temperature is kept at 31 ℃, fermentation is carried out for 74 hours, and the yeast converts sugar into alcohol to obtain alcohol mash, wherein the alcohol content in the mash is 7 percent, and the residual sugar is less than or equal to 1.5 percent (m/V).
Example 11
A preparation method of lemon vinegar is different from that of the embodiment 1 in that activated dry yeast accounting for 0.15 percent of the total weight of pulp residue and honey is added into fermentation liquor obtained in S3 in S4, the temperature is kept at 34 ℃, fermentation is carried out for 76 hours, and the yeast converts sugar into alcohol to obtain alcohol mash, wherein the alcohol content in the mash is 8 percent, and the residual sugar is less than or equal to 1.5 percent (m/V).
Example 12
A method for producing lemon vinegar, which is different from example 1 in that, in S5, the alcohol mash obtained in S4 is inoculated with acetic acid bacteria for fermentation, the inoculation amount is 42%, the fermentation temperature is 35 ℃, the fermentation period is 18 hours, and the fermentation is finished when the acetic acid content is not less than 5g/100 ml.
Example 13
A method for producing lemon vinegar, which is different from example 1 in that, in S5, the alcohol mash obtained in S4 is inoculated with acetic acid bacteria for fermentation, the inoculation amount is 50%, the fermentation temperature is 38 ℃, the fermentation period is 24 hours, and the fermentation is finished when the acetic acid content is not less than 5g/100 ml.
Example 14
A preparation method of lemon vinegar is different from that of example 1 in that in S6, 0.75% of activated carbon is added into the lemon vinegar prepared in S5 for decolorization, and then filter pressing is carried out to filter out impurities in the lemon vinegar.
Example 15
A preparation method of lemon vinegar is different from that of example 1 in that 1.0% of activated carbon is added into the lemon vinegar prepared in S5 in S6 for decolorization, and then filter pressing is carried out to filter out impurities in the lemon vinegar.
Example 16
The preparation method of the lemon vinegar is different from the preparation method of the lemon vinegar in the example 1 in that in the step S7, the lemon vinegar is uniformly mixed according to the following proportion: 12.5kg of lemon vinegar obtained in S6, 2.5kg of lemon juice obtained in S1 and 0.35kg of white granulated sugar.
Example 17
The preparation method of the lemon vinegar is different from the preparation method of the lemon vinegar in the example 1 in that in the step S7, the lemon vinegar is uniformly mixed according to the following proportion: 15kg of lemon vinegar obtained in S6, 3kg of lemon juice obtained in S1 and 0.5kg of white granulated sugar.
Example 18
A method for preparing lemon vinegar, which is different from example 1 in that in S8, the lemon vinegar prepared in S7 is sterilized at 77.5 ℃ for 22.5 min.
Example 19
A method for preparing lemon vinegar, which is different from example 1 in that in S8, the lemon vinegar prepared in S7 is sterilized at 80 ℃ for 30 min.
Comparative example
Comparative example 1
A commercial lemon vinegar is different from the lemon vinegar in example 1 in that the lemon vinegar is prepared by a method of blending acetic acid and lemon juice.
Comparative example 2
A preparation method of lemon vinegar is different from that of example 1 in that the preparation method comprises the following steps:
a1, raw material treatment: selecting fresh, full and fragrant thick-skinned lemons, cleaning and skinning, squeezing the lemon pulp to obtain lemon juice, and filtering the lemon pulp by an ultrafiltration membrane to separate the lemon pulp into pulp residue and lemon juice, wherein the filtering pore diameter of the ultrafiltration membrane is 50 nm;
a2, preparation of fermentation liquor: the components are mixed and added into a fermentation tank according to the following weight parts, and 20kg of pulp residue obtained from A1, 10kg of honey and 50kg of water are added.
A3, alcoholic fermentation: adding activated dry yeast 0.05% of the total weight of the pulp residue and honey into the fermentation liquor obtained in A2, maintaining the temperature at 28 deg.C, fermenting for 72 hr, and allowing yeast to convert sugar into alcohol to obtain alcohol mash, wherein the alcohol content in the mash is 6%, and the residual sugar content is less than or equal to 1.5% (m/V);
a4, acetic fermentation: inoculating acetic acid bacteria to the alcohol mash obtained in A3, fermenting at 32 deg.C for 12 hr, and stopping fermentation when acetic acid content is ≧ 5g/100 ml;
a5, decoloring and filter pressing: adding 0.5% active carbon into the lemon vinegar prepared in A4 for decolorization, and then performing filter pressing to filter out impurities in the lemon vinegar.
A6, preparation: uniformly mixing the components in the following proportion: 10kg of lemon vinegar obtained in A5, 2kg of lemon juice obtained in A1 and 0.2kg of white granulated sugar.
A7, sterilization: sterilizing the lemon vinegar obtained in A6 at 75 deg.C for 15 min.
Comparative example 3
A preparation method of lemon vinegar is different from that of example 1 in that the preparation method comprises the following steps:
b1, raw material treatment: selecting fresh, full and fragrant thick-skinned lemons, cleaning and skinning, squeezing the lemon pulp to obtain lemon juice, and filtering the lemon pulp by an ultrafiltration membrane to separate the lemon pulp into pulp residue and lemon juice, wherein the filtering pore diameter of the ultrafiltration membrane is 50 nm;
b2, preparing a pericarp extract: crushing the lemon peel obtained in the step B1, putting the lemon peel into a spiral juicer, extruding and overflowing the lemon oil in peel cells under the pushing action of a rotary spiral body, washing and eluting the lemon oil in oil cell tissues by using a proper amount of purified water, taking the lemon oil out, carrying out reflux extraction for 3 hours at the temperature of 100 ℃, collecting distillate, removing a water layer, adding anhydrous sodium sulfate, drying and filtering to obtain the lemon oil for later use.
B3, preparing fermentation liquor: the components are mixed and added into a fermentation tank according to the following parts by weight, 20kg of pulp residue obtained from B1, 2kg of pericarp extract obtained from B2, 10kg of honey and 50kg of water.
B4, alcoholic fermentation: adding activated dry yeast 0.05% of the total weight of the pulp residue and the honey into the fermentation liquor obtained in B3, maintaining the temperature at 28 ℃, fermenting for 72 hours, and converting sugar into alcohol by the yeast to obtain alcohol mash, wherein the alcohol content in the mash is 6%, and the residual sugar is less than or equal to 1.5% (m/V);
b5, acetic fermentation: inoculating acetic acid bacteria to the alcohol mash obtained in B4 for fermentation, wherein the inoculation amount is 33%, the fermentation temperature is 32 ℃, the fermentation period is 12 hours, and the fermentation is finished when the acetic acid content is not less than 5g/100 ml;
b6, decoloring and filter pressing: adding 0.5% active carbon into the lemon vinegar prepared in B5 for decolorization, and then performing filter pressing to filter out impurities in the lemon vinegar.
B7, preparation: uniformly mixing the components in the following proportion: 10kg of lemon vinegar obtained from B6, 2kg of lemon juice obtained from B1 and 0.2kg of white granulated sugar.
B8, sterilization: sterilizing the lemon vinegar prepared in B7 at 75 deg.C for 15 min.
Comparative example 4
A preparation method of lemon vinegar is different from that of example 1 in that the preparation method comprises the following steps:
c1, raw material treatment: selecting fresh, full and fragrant thick-skinned lemons, cleaning and skinning, squeezing the lemon pulp to obtain lemon juice, and filtering the lemon pulp by an ultrafiltration membrane to separate the lemon pulp into pulp residue and lemon juice, wherein the filtering pore diameter of the ultrafiltration membrane is 50 nm;
c2, preparing a pericarp extract: crushing the lemon peel obtained in C1, centrifuging in a high speed centrifuge at 5000r/min for 3min, reflux-extracting the upper oil at 100 deg.C for 3 hr, collecting distillate, removing water layer, adding anhydrous sodium sulfate, drying, and filtering to obtain lemon oil.
C3, preparing fermentation liquor: the components are mixed and added into a fermentation tank according to the following weight parts, 20kg of pulp residue obtained from C1, 2kg of pericarp extract obtained from C2, 10kg of honey and 50kg of water.
C4, alcoholic fermentation: adding activated dry yeast 0.05 wt% of the total weight of the pulp residue and honey into the fermentation liquor obtained in C3, maintaining the temperature at 28 deg.C, fermenting for 72 hr to convert sugar into alcohol to obtain alcohol mash, wherein the alcohol mash has alcohol content of 6% and residual sugar content of less than or equal to 1.5% (m/V);
c5, acetic fermentation: inoculating acetic acid bacteria to the alcohol mash obtained in C4, fermenting at 32 deg.C for 12 hr, and stopping fermentation when acetic acid content is ≧ 5g/100 ml;
c6, decoloring and filter pressing: adding 0.5% active carbon into the lemon vinegar prepared in C5 for decolorization, and then performing filter pressing to filter out impurities in the lemon vinegar.
C7, preparation: uniformly mixing the components in the following proportion: 10kg of lemon vinegar obtained from C6, 2kg of lemon juice obtained from C1 and 0.2kg of white granulated sugar.
C8, sterilization: sterilizing the lemon vinegar obtained in C7 at 75 deg.C for 15 min.
Comparative example 5
A preparation method of lemon vinegar is different from that of example 1 in that the preparation method comprises the following steps:
d1, raw material treatment: selecting fresh, full and fragrant thick-skinned lemons, cleaning and skinning, squeezing the lemon pulp to obtain lemon juice, and filtering the lemon pulp by an ultrafiltration membrane to separate the lemon pulp into pulp residue and lemon juice, wherein the filtering pore diameter of the ultrafiltration membrane is 50 nm;
d2, preparing a pericarp extract: crushing the lemon peel obtained in the step D1, putting the lemon peel into a spiral juicer, extruding and overflowing lemon oil in peel cells under the pushing action of a rotary spiral body, washing and eluting the lemon oil in oil cell tissues by using a proper amount of purified water, centrifuging and separating the lemon oil at the rotating speed of 5000r/min for 3min by using a high-speed centrifuge, extracting the upper oil liquid for 3h under the condition of 100 ℃, collecting distillate, discarding the water layer, adding anhydrous sodium sulfate, drying and filtering to obtain the lemon oil for later use.
D3, preparing fermentation liquor: the components are mixed and added into a fermentation tank according to the following weight parts, 10kg of pulp residue obtained from D1, 1kg of pericarp extract obtained from D2, 5kg of honey and 50kg of water.
D4, alcoholic fermentation: adding activated dry yeast 0.05 wt% of the total weight of the pulp residue and honey into the fermentation liquor obtained in D3, maintaining the temperature at 28 deg.C, fermenting for 72 hr to convert sugar into alcohol to obtain alcohol mash, wherein the alcohol mash contains 6% of alcohol and less than or equal to 1.5% (m/V) of residual sugar;
d5, acetic fermentation: inoculating acetic acid bacteria to the alcohol mash obtained in D4 for fermentation, wherein the inoculation amount is 33%, the fermentation temperature is 32 ℃, the fermentation period is 12 hours, and the fermentation is finished when the acetic acid content is not less than 5g/100 ml;
d6, decoloring and filter pressing: adding 0.5% active carbon into the lemon vinegar prepared in D5 for decolorizing, and press filtering to remove impurities.
D7, preparation: uniformly mixing the components in the following proportion: 10kg of lemon vinegar obtained from D6, 2kg of lemon juice obtained from D1 and 0.2kg of white granulated sugar.
D8, sterilization: sterilizing the lemon vinegar obtained in D7 at 75 deg.C for 15 min.
Comparative example 6
A preparation method of lemon vinegar is different from that of example 1 in that the preparation method comprises the following steps:
d1, raw material treatment: selecting fresh, full and fragrant thick-skinned lemons, cleaning and skinning, squeezing the lemon pulp to obtain lemon juice, and filtering the lemon pulp by an ultrafiltration membrane to separate the lemon pulp into pulp residue and lemon juice, wherein the filtering pore diameter of the ultrafiltration membrane is 50 nm;
d2, preparing a pericarp extract: crushing the lemon peel obtained in the step D1, putting the lemon peel into a spiral juicer, extruding and overflowing lemon oil in peel cells under the pushing action of a rotary spiral body, washing and eluting the lemon oil in oil cell tissues by using a proper amount of purified water, centrifuging and separating the lemon oil at the rotating speed of 5000r/min for 3min by using a high-speed centrifuge, extracting the upper oil liquid for 3h under the condition of 100 ℃, collecting distillate, discarding the water layer, adding anhydrous sodium sulfate, drying and filtering to obtain the lemon oil for later use.
D3, preparing fermentation liquor: the components are mixed and added into a fermentation tank according to the following weight parts, 20kg of pulp residue obtained from D1, 2kg of pericarp extract obtained from D2, 10kg of honey and 50kg of water.
D4, alcoholic fermentation: adding activated dry yeast 0.05 wt% of the total weight of the pulp residue and honey into the fermentation liquor obtained in D3, maintaining the temperature at 28 deg.C, fermenting for 72 hr to convert sugar into alcohol to obtain alcohol mash, wherein the alcohol mash contains 6% of alcohol and less than or equal to 1.5% (m/V) of residual sugar;
d5, acetic fermentation: inoculating acetic acid bacteria to the alcohol mash obtained in D4 for fermentation, wherein the inoculation amount is 33%, the fermentation temperature is 32 ℃, the fermentation period is 12 hours, and the fermentation is finished when the acetic acid content is not less than 5g/100 ml;
d6, decoloring and filter pressing: adding 0.5% active carbon into the lemon vinegar prepared in D5 for decolorizing, and press filtering to remove impurities.
D7, preparation: uniformly mixing the components in the following proportion: 10kg of lemon vinegar obtained from D6, 2kg of lemon juice obtained from D1 and 0.2kg of white granulated sugar.
D8, sterilization: sterilizing the lemon vinegar obtained in D7 at 100 deg.C for 45 min.
Performance test
Lemon vinegar prepared by the preparation methods of examples 1 to 19 and comparative examples 1 to 6 were taken as test objects, respectively. 250 volunteers were selected for testing, the volunteers were randomized in age and sex and normal in each sensory, and were divided into 25 groups of 10 individuals each. The test samples were randomly distributed by the test personnel, and volunteers within each group scored the lemon vinegar prepared in the same example or comparative example. The four standards of the color, the fragrance, the taste and the body state of the lemon vinegar are evaluated, the scores are detailed as shown in the table 1, and the average scores are counted in the table 2 after the highest score and the lowest score are removed.
TABLE 1 sensory evaluation criteria
Table 2 results of performance testing
As can be seen from the test data in table 2: the lemon vinegar prepared by the preparation method in the embodiment 1-19 has heavy lemon fragrance, moderate lemon taste and total score equal to or larger than 88.4, wherein the lemon vinegar prepared under the process conditions of the embodiment 4 and the embodiment 5 has the highest score of 91.7 and 91.8. Wherein the lemon vinegar in example 5 has the highest aroma score of 28.1. From this, it can be seen that the lemon oil extraction process in S2 has a great influence on the fruit flavor of lemon vinegar.
Combining example 1 and comparative example 1 and table 2, it can be seen that the commercially available lemon vinegar prepared by blending lemon juice with acetic acid according to the conventional preparation method has low fragrance, almost no lemon fruit fragrance, a fragrance score of only 18.3, which is much lower than 25.2 of example 1, and a total score of only 75.2, and thus the lemon vinegar prepared by the preparation method of example 1 can retain the lemon fruit fragrance and mouthfeel to a greater extent.
By combining example 1 and comparative example 2 and table 2, it can be seen that the lemon vinegar prepared by the preparation method in comparative example 2 has low fragrance, the lemon fruit fragrance is not obvious, the fragrance score is only 20.7, which is much lower than 25.2 of example 1, and the total score is 83.6, which is lower than 88.4 of example 1, so that the lemon oil extraction process of S2 in example 1 has a large influence on the lemon fruit fragrance, and the lemon vinegar prepared by omitting the step of S2 has greatly reduced fruit fragrance.
Combining example 1 and comparative example 3 and table 2, it can be seen that the lemon vinegar prepared by the preparation method in comparative example 3 has low fragrance, the lemon fruit fragrance is not obvious, the fragrance score is only 23.1 and is far lower than 25.2 of example 1, and the total score is 86.3 and is lower than 88.4 of example 1, so that the high-speed centrifugation step in S2 has a large influence on the lemon fruit fragrance of the lemon oil extraction process, and the lemon vinegar prepared by omitting the high-speed centrifugation step has a certain reduction in the fruit fragrance.
Combining example 1 and comparative example 4 and table 2, it can be seen that the lemon vinegar prepared by the preparation method in comparative example 4 has low fragrance, the lemon fruit fragrance is not obvious, the fragrance score is only 22.8, which is much lower than 25.2 of example 1, and the total score is 85.5, which is lower than 88.4 of example 1, so that the effect of the step of extruding lemon oil by putting the lemon peel into the spiral stirrer in S2 is large, and the lemon vinegar obtained by omitting the stirring step of the spiral stirrer has a certain reduction in the fruit fragrance.
By combining example 1 and comparative example 5 and table 2, the lemon vinegar prepared by the preparation method in comparative example 2 has low fragrance, unobvious lemon fruit fragrance, fragrance score of only 23.2 which is far lower than 25.2 of example 1, and total score of 83.4 which is lower than 88.4 of example 1, so that the fermentation liquid in example 1 has proper component distribution, and the sensory indexes of the lemon vinegar are reduced when the weight fractions of the components are too small.
Combining example 1 and comparative example 6 and table 2, it can be seen that the lemon vinegar prepared by the preparation method in comparative example 2 has low fragrance, almost no lemon fruit fragrance, fragrance score of only 18.1, far lower than 25.2 of example 1, mouthfeel score of 19.8, far lower than 26.3 of example 1, and total score of 74.2, far lower than 88.4 of example 1, so that the effective components in the lemon vinegar can be damaged by long-time high-temperature sterilization, and the mouthfeel and fragrance of the lemon vinegar can be affected.
The present embodiment is only for explaining the present application, and it is not limited to the present application, and those skilled in the art can make modifications of the present embodiment without inventive contribution as needed after reading the present specification, but all of them are protected by patent law within the scope of the claims of the present application.
Claims (10)
1. The preparation method of the lemon vinegar is characterized by comprising the following steps:
s1, raw material treatment: selecting fresh, full and fragrant lemons, cleaning and peeling, squeezing the lemon pulp to obtain lemon juice, and filtering the lemon pulp by an ultrafiltration membrane to separate the lemon pulp into pulp residues and the lemon juice;
s2, preparing a pericarp extract: squeezing and refluxing the lemon peel obtained in the step S1 to obtain a peel extract, wherein the peel extract is lemon oil;
s3, preparing fermentation liquor: adding the pulp residue obtained in S1, the pericarp extract obtained in S2, honey and water into a fermentation tank;
s4, alcoholic fermentation: adding activated active dry yeast into the fermentation liquor obtained in the step S3, and fermenting at constant temperature for a period of time to convert sugar into alcohol by the yeast to obtain alcohol mash;
s5, acetic fermentation: inoculating acetic acid bacteria to the alcohol mash obtained in the step S4 for fermentation, and fermenting for a period of time at constant temperature;
s6, decoloring and filter pressing: adding a proper amount of activated carbon into the lemon vinegar prepared in the S5 for decoloring, and then performing filter pressing to filter out impurities in the lemon vinegar;
s7, preparation: mixing the lemon vinegar prepared in S6 and the lemon juice prepared in S1 in proportion;
s8, sterilization: the lemon vinegar obtained in S7 was sterilized at a constant temperature for a certain period of time.
2. The method for preparing lemon vinegar according to claim 1, wherein the step of preparing the pericarp extract of S2 comprises the steps of: crushing lemon peel, placing into a spiral juicer, squeezing and overflowing lemon oil in peel cells under the pushing action of a rotary spiral body, eluting the lemon oil in oil cell tissues with a proper amount of purified water, centrifuging and separating by using a high-speed centrifuge, extracting an upper-layer oil liquid under reflux, collecting a distillate, removing a water layer, adding anhydrous sodium sulfate, drying and filtering to obtain the lemon oil for later use.
3. The method for preparing lemon vinegar as claimed in claim 2, wherein in S2, the lemon peel is crushed and placed in a spiral juicer, the lemon oil in peel cells is squeezed out under the pushing action of a rotating spiral body, a proper amount of purified water is used to flush and elute the lemon oil in oil cell tissues, a high-speed centrifuge is used for centrifugal separation at the rotating speed of 5000-6000r/min for 3-5min, the upper layer oil is taken for reflux extraction at 100 ℃ for 3-4h, the distillate is collected, the water layer is discarded, and the anhydrous sodium sulfate is added for drying and filtering, so that the lemon oil can be prepared for later use.
4. The method for preparing lemon vinegar as claimed in claim 1, wherein in S1, fresh, plump, and savory thick-skinned lemons are selected, washed and peeled, the lemon pulp is squeezed to obtain lemon juice, and then the lemon pulp is separated into pulp residue and lemon juice by ultrafiltration membrane filtration, wherein the filtration pore size of the ultrafiltration membrane is 50-100 nm.
5. The method for preparing lemon vinegar according to claim 1, wherein the S3 comprises the following components in parts by weight: 20-50 parts of pulp residue obtained from S1, 2-5 parts of pericarp extract obtained from S2, 10-20 parts of honey and 50-100 parts of water.
6. The method of claim 1, wherein in S4, activated dry yeast is added to the fermentation broth obtained in S3 in an amount of 0.05-0.15% by weight based on the total weight of the pulp residue and honey, the mixture is fermented at 28-34 ℃ for 72-76 hours, and the yeast converts sugar into alcohol to obtain alcohol mash, wherein the alcohol mash has an alcohol content of 6-8% and a residual sugar content of 1.5% (m/V) or less.
7. The method of claim 1, wherein the alcoholic mash obtained in S4 is inoculated with acetic acid bacteria for fermentation at S5 in an amount of 33-50%, the fermentation temperature is 32-38 ℃, the fermentation period is 12-24 hours, and the fermentation is terminated when the acetic acid content is ≧ 5g/100 ml.
8. The method for preparing lemon vinegar according to claim 1, wherein in S6: adding 0.5-1.0% of activated carbon into the lemon vinegar prepared in the S5 for decoloring, and then carrying out filter pressing to filter out impurities in the lemon vinegar.
9. The method for preparing lemon vinegar according to claim 1, wherein the S7 comprises the following components in parts by weight in the preparation process: 10-15 parts of lemon vinegar obtained in S6, 2-3 parts of lemon juice obtained in S1 and 0.2-0.5 part of white granulated sugar.
10. The method of claim 1, wherein the lemon vinegar prepared in S7 is sterilized at 75-80 ℃ for 15-30min in S8.
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| CN115491282A (en) * | 2022-10-27 | 2022-12-20 | 上海宝鼎酿造有限公司 | Lemon vinegar and preparation method thereof |
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Application publication date: 20210427 |