CN113293085A - Preparation method of apple vinegar and product prepared by preparation method - Google Patents
Preparation method of apple vinegar and product prepared by preparation method Download PDFInfo
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Abstract
The invention provides a preparation method of apple vinegar and a product prepared by the preparation method. The preparation method of the apple vinegar comprises the following steps: (1) inoculating acetic acid bacteria to the apple juice, and performing primary fermentation; (2) inoculating saccharomycetes to the mixed liquid obtained by the primary fermentation in the step (1), and performing secondary fermentation to obtain the apple vinegar. According to the preparation method of the apple vinegar, acetic acid bacteria and saccharomycetes are subjected to segmented light fermentation, so that the flavor of the fruit juice is kept, and the fermentation feeling is increased on the basis of the fruit juice; and the mouthfeel of the natural organic acid generated by fermentation is different from the mouthfeel of the artificially synthesized citric acid and malic acid, and the natural organic acid is unique and compound in fermentation fragrance, healthy and delicious.
Description
Technical Field
The invention relates to the technical field of food and beverage, in particular to a preparation method of apple vinegar and a product prepared by the preparation method.
Background
Apple vinegar is a healthy drink which is made by taking fresh apples or apple juice as a raw material and fermenting the raw material by alcohol and acetic acid. The fermented product not only improves the flavor quality of the apple raw material, but also has the functions of promoting appetite, promoting digestion, resolving food stagnation and the like. Apple vinegar is generally accepted by markets and consumers in both flavor and health functions, and therefore, is a feasible deep processing mode for improving the added value of apples.
The normal apple vinegar process in the market at present is firstly yeast fermentation and then acetic acid bacteria fermentation. In the early stage of yeast fermentation, the sugar degree is sharply reduced, and the alcoholic strength is in a sharp rising trend. It is known that the activity of yeast is very vigorous during this period, and a large amount of propagation and fermentation are performed in the fermentation environment. When the nutrient substances in the fermentation liquor are basically consumed, a large amount of carbon dioxide and alcohol are accumulated, and the yeast fermentation stage is finished. In the acetic acid bacteria fermentation stage, the acetic acid bacteria consume alcohol by using alcohol generated by yeast fermentation, and the deeply fermented apple vinegar has single flavor and only has apple aroma and sour taste.
CN108441400A discloses a preparation method of high-quality apple vinegar, which comprises the following steps: 1) inoculating the activated saccharomycetes into a transformation medium containing L-phenylalanine for transformation and culture to obtain saccharomycetes bacterial liquid; 2) mixing the saccharomycete liquid and the clear apple juice, and performing alcohol fermentation to obtain alcohol fermentation liquid; 3) and inoculating acetic acid bacteria into the alcoholic fermentation liquor to carry out acetic acid fermentation to obtain the high-quality apple vinegar. The method can improve the content of matrix related to characteristic aroma components of apple vinegar to a certain extent by adding food additive L-phenylalanine into yeast transformation culture medium.
CN110777044A discloses a high flavonoid apple vinegar and a preparation method thereof. It comprises the following steps: 1) cleaning and cutting apples into blocks, and then carrying out color protection treatment to obtain apple blocks; the apple is a high flavonoid apple; 2) adding pectinase into the apple blocks, and squeezing to obtain apple juice; 3) inoculating yeast into the apple juice, and performing alcoholic fermentation to obtain apple wine; 4) inoculating acetic acid bacteria into the cider wine, and performing acetic acid fermentation to obtain the high flavonoid cider vinegar. The invention also adopts yeast fermentation and acetic acid bacteria fermentation, and has the problems that the fermented apple vinegar has single flavor and only has apple fragrance and sour taste.
CN111057637A discloses a multi-strain fermented apple vinegar rich in free amino acid and a production process thereof. The invention adopts the joint use of pectinase and beta-glucosidase, which can reduce the content of pectin and cellulose in the raw material, promote the dissolution of nitrogenous substances in the raw material, increase the content of available nitrogen source of microorganism and improve the utilization rate of the raw material. The cider is produced by adopting a standing fermentation mode, the characteristics of facultative anaerobism of lactic acid bacteria and saccharomycetes are utilized, the utilization rate of raw materials is improved by co-fermentation, but the problems of low sugar degree, difficulty in retaining the flavor of fruit juice and poor taste exist.
Therefore, the development of a method for preparing apple vinegar which retains the flavor of fruit juice and increases the fermentation feeling on the basis of fruit juice is the focus of research in the field.
Disclosure of Invention
Aiming at the defects in the prior art, the invention aims to provide a preparation method of apple vinegar and a product prepared by the preparation method. The preparation method of the apple vinegar not only keeps the flavor of the fruit juice, but also increases the fermentation feeling on the basis of the fruit juice, and solves the problem that the apple vinegar obtained by deep fermentation has single flavor.
In order to achieve the purpose, the invention adopts the following technical scheme:
in a first aspect, the present invention provides a method for preparing apple vinegar, comprising the steps of:
(1) inoculating acetic acid bacteria to the apple juice, and performing primary fermentation;
(2) inoculating saccharomycetes to the mixed liquid obtained by the primary fermentation in the step (1), and performing secondary fermentation to obtain the apple vinegar.
In the invention, firstly, acetic acid bacteria are inoculated in the diluted apple juice, when the activity of the acetic acid bacteria strain and the flavor of the raw materials reach the optimal state, yeast is inoculated, the dissolved oxygen condition and the fermentation time are controlled, and then the fermentation is stopped. The vinegar beverage is prepared by stepwise light fermentation of acetic acid bacteria and yeast, so that the flavor of the juice is retained, the fermentation feeling is increased on the basis of the juice, the mouthfeel of natural organic acid generated by fermentation is different from the mouthfeel of artificially synthesized citric acid/malic acid, and the vinegar beverage is unique in composite fermentation fragrance, healthy and delicious.
Preferably, in step (1), the apple juice comprises any one of concentrated apple juice, NFC apple juice or freshly squeezed apple juice or a combination of at least two of the above.
Preferably, in step (1), the soluble solids content of the apple juice is 5-75%, for example, 5%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, 50%, 55%, 60%, 65%, 70%, 75%, etc.
Preferably, in step (1), the apple juice has a titratable acid content of 0.15-2.01% (calculated as citric acid monohydrate), which may be, for example, 0.15%, 0.2%, 0.4%, 0.6%, 0.8%, 1.0%, 1.2%, 1.4%, 1.6%, 1.8%, 2%, 2.01%, etc.
Wherein, referring to GB5009.239, the term "titratable acid" refers to any one or combination of at least two of malic acid, acetic acid, tartaric acid, lactic acid, succinic acid or phosphoric acid; by "titratable" is meant an acid that is titrated with sodium hydroxide and can be neutralized with sodium hydroxide.
Preferably, in step (1), the pH of the apple juice is 3.0-4.5, and may be, for example, 3.0, 3.2, 3.4, 3.6, 3.8, 4.0, 4.2, 4.4, 4.5, etc.
Preferably, in step (1), the total phenol content of the apple juice is 0.01ppm or more, and may be, for example, 0.01ppm, 0.02ppm, 0.05ppm, 0.08ppm, 0.1ppm, 0.15ppm, 0.2ppm, 0.25ppm, 0.3ppm, 0.35ppm, 0.4ppm, 0.45ppm, 0.5ppm, or the like.
Preferably, in the step (1), the apple juice is mixed with water for dilution, and the mass ratio of the apple juice to the water is (1-10): (9-0); (where the endpoint "0" is excluded)
Wherein "1 to 10" may be, for example, 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, etc.;
the "9-0" may be, for example, 9, 8, 7, 6, 5, 4, 3, 2, 1, 0.1, 0.01, or the like.
Preferably, in step (1), the diluted mixture is further subjected to filtration and/or sterilization.
Preferably, the filtration is performed by using a filter screen, and the filtration mesh number is 20-500 meshes, for example, 20 meshes, 40 meshes, 60 meshes, 80 meshes, 100 meshes, 150 meshes, 200 meshes, 250 meshes, 300 meshes, 350 meshes, 400 meshes, 450 meshes, 500 meshes, and the like.
Preferably, the sterilization temperature is 85-112 deg.C, such as 85 deg.C, 86 deg.C, 88 deg.C, 90 deg.C, 92 deg.C, 94 deg.C, 96 deg.C, 98 deg.C, 100 deg.C, 102 deg.C, 104 deg.C, 106 deg.C, 108 deg.C, 110 deg.C, 112 deg.C, etc., and the sterilization time is 0.5-30min, such as 0.5min, 1min, 2min, 5min, 10min, 15min, 20min, 25min, 30min, etc.
Preferably, in step (1), the inoculation amount of the acetic acid bacteria is 0.1-2% of the total mass of the apple juice, and may be, for example, 0.1%, 0.2%, 0.4%, 0.6%, 0.8%, 1%, 1.2%, 1.4%, 1.6%, 1.8%, 2%, etc.
Preferably, in the step (1), the temperature of the primary fermentation is 20-38 ℃, for example, 20 ℃, 22 ℃, 25 ℃, 28 ℃, 30 ℃, 32 ℃, 34 ℃, 36 ℃, 38 ℃ and the like, and the time of the primary fermentation is 80-120h, for example, 80h, 82h, 84h, 86h, 88h, 90h, 92h, 94h, 96h, 98h, 100h, 102h, 104h, 106h, 108h, 110h, 112h, 114h, 116h, 118h, 120h and the like.
Preferably, in step (1), the acidity of the mixture obtained by the primary fermentation is 100-200 ° T (in terms of acetic acid), such as 100 ° T, 110 ° T, 120 ° T, 130 ° T, 140 ° T, 150 ° T, 160 ° T, 170 ° T, 180 ° T, 190 ° T, 200 ° T, etc., and the soluble solid content of the mixture obtained by the primary fermentation is 5-35%, such as 5%, 10%, 15%, 20%, 25%, 30%, 35%, etc.
In the present invention, since a large amount of acetic acid is generated from apple vinegar through fermentation, the acidity of the mixed solution obtained through fermentation is calculated as acetic acid for accuracy.
Preferably, in step (2), the amount of the yeast is 0.1-2% of the total mass of the mixed liquor obtained by the primary fermentation, and may be, for example, 0.1%, 0.2%, 0.4%, 0.6%, 0.8%, 1%, 1.2%, 1.4%, 1.6%, 1.8%, 2%, etc.
Preferably, in the step (2), the temperature of the secondary fermentation is 20-45 ℃, for example, 20 ℃, 22 ℃, 25 ℃, 28 ℃, 30 ℃, 32 ℃, 34 ℃, 36 ℃, 38 ℃, 40 ℃, 42 ℃, 45 ℃ and the like, and the time of the secondary fermentation is 1-36h, for example, 1h, 3h, 5h, 8h, 11h, 14h, 17h, 19h, 21h, 22h, 24h, 27h, 30h, 33h, 36h and the like.
Preferably, in the step (2), the acidity of the apple vinegar is 110-250 ° T, such as 110 ° T, 120 ° T, 130 ° T, 140 ° T, 150 ° T, 160 ° T, 170 ° T, 180 ° T, 190 ° T, 200 ° T, 210 ° T, 220 ° T, 230 ° T, 240 ° T, 250 ° T, etc., and the soluble solid content of the apple vinegar is 5-35%, such as 5%, 6%, 8%, 10%, 12%, 14%, 16%, 18%, 20%, 22%, 24%, 26%, 28%, 30%, 33%, 35%, etc.
Preferably, in step (2), the inoculation further comprises inoculation of lactic acid bacteria.
Preferably, the amount of the lactic acid bacteria to be inoculated is 0.1 to 2% of the total mass of the mixed solution obtained by the primary fermentation, and may be, for example, 0.1%, 0.2%, 0.4%, 0.6%, 0.8%, 1%, 1.2%, 1.4%, 1.6%, 1.8%, 2%, or the like.
In a second aspect, the present invention provides apple vinegar prepared by the method of the first aspect.
In a third aspect, the present invention provides an apple vinegar-containing beverage comprising apple vinegar as described in the second aspect.
Preferably, the apple vinegar-containing beverage comprises the following components in percentage by mass: apple cider vinegar according to the second aspect in an amount of 5-99% and water in balance.
The amount of the apple vinegar added is 5 to 99%, for example, 5%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, 50%, 55%, 60%, 65%, 70%, 75%, 80%, 85%, 90%, 95%, 99% or the like, based on 100% by mass of the total apple vinegar-containing beverage.
Preferably, the apple vinegar-containing beverage further comprises any one or a combination of at least two of white granulated sugar, high fructose corn syrup and sugar substitutes.
Preferably, the sugar substitute substance comprises any one of stevioside, erythritol, aspartame or sucralose or a combination of at least two of the same.
Preferably, the amount of the white granulated sugar is 0 to 35%, and may be, for example, 0%, 0.5%, 5%, 10%, 15%, 20%, 25%, 30%, 35%, or the like.
Preferably, the amount of high fructose corn syrup added is 0 to 50%, for example, 0%, 0.5%, 5%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, 50%, etc.
The sugar substitute is preferably added in an amount of 0 to 50%, for example, 0%, 0.5%, 5%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, 50%, etc.
Preferably, the preparation method of the apple vinegar-containing beverage comprises the following steps: mixing the apple vinegar, water, optional white granulated sugar, optional high fructose syrup and optional sugar substitute substances, homogenizing, and sterilizing to obtain the beverage containing apple vinegar.
Preferably, the homogenisation pressure is 0-250bar, for example 0bar, 50bar, 60bar, 80bar, 100bar, 120bar, 140bar, 160bar, 180bar, 200bar, 250bar, etc.
Preferably, the sterilization temperature is 85-112 deg.C, such as 85 deg.C, 86 deg.C, 88 deg.C, 90 deg.C, 92 deg.C, 94 deg.C, 96 deg.C, 98 deg.C, 100 deg.C, 102 deg.C, 104 deg.C, 106 deg.C, 108 deg.C, 110 deg.C, 112 deg.C, etc., and the sterilization time is 0.5-30min, such as 0.5min, 1min, 2min, 5min, 10min, 15min, 20min, 25min, 30min, etc.
Compared with the prior art, the invention has the following beneficial effects:
(1) the invention is slightly fermented by acetic acid bacteria and saccharomycetes in a segmented manner, so that the flavor of the fruit juice is kept, and the fermentation feeling is increased on the basis of the fruit juice;
(2) the mouthfeel of the natural organic acid generated by fermentation is different from the mouthfeel of artificially synthesized citric acid/malic acid, and the natural organic acid is unique and compound in fermentation fragrance, and is healthy and delicious.
Drawings
Fig. 1 is a flow chart of the preparation process of the apple vinegar-containing beverage.
Detailed Description
The technical scheme of the invention is further explained by the specific implementation mode in combination with the attached drawings. It should be understood by those skilled in the art that the specific embodiments are only for the understanding of the present invention and should not be construed as the specific limitations of the present invention.
Wherein, fig. 1 is a flow chart of the preparation process of the beverage containing apple vinegar, as shown in fig. 1, the preparation process of the beverage containing apple vinegar comprises the following steps: concentrating apple juice, sterilizing, inoculating acetic acid bacteria for fermentation, reaching acidity, inoculating yeast and lactobacillus for fermentation, reaching the desired end point, terminating fermentation, homogenizing, centrifuging, sterilizing, and packaging.
The sources of the components of the following examples are as follows:
example 1
The embodiment provides apple vinegar, which comprises the following raw materials in percentage by mass: 90% of NFC apple juice, 9% of water, 0.5% of acetic acid bacteria and 0.5% of yeast;
the apple vinegar is prepared by the following preparation method:
(1) diluting NFC apple juice with water, filtering with 200 mesh filter screen, and sterilizing at 105 deg.C for 1min to obtain mixed solution; inoculating acetic acid bacteria, fermenting at 34 deg.C for 100 hr until the acidity of the mixed solution obtained by primary fermentation is 150 ° T, and centrifuging under the centrifugal force of 4000g to obtain a soluble solid content of 14%;
(2) inoculating saccharomycetes to the mixed liquid obtained by the primary fermentation in the step (1), and fermenting at 32 ℃ for 24 hours to obtain the apple vinegar, wherein the acidity of the apple vinegar is 170 DEG T, and the content of soluble solids is 12%.
Example 2
The embodiment provides apple vinegar, which comprises the following raw materials in percentage by mass: 20% of apple concentrated juice, 50% of NFC apple juice, 29% of water, 0.35% of acetic acid bacteria, 0.35% of yeast and 0.3% of lactic acid bacteria;
the apple vinegar is prepared by the following preparation method:
(1) mixing concentrated apple juice and NFC apple juice, diluting with water, filtering with 100 mesh filter screen, and sterilizing at 90 deg.C for 20min to obtain mixed solution; inoculating acetic acid bacteria, fermenting at 34 deg.C for 80 hr until the acidity of the mixed solution obtained by primary fermentation is 150 ° T, and centrifuging under the centrifugal force of 4000g to obtain a soluble solid content of 20%;
(2) inoculating saccharomycetes and lactic acid bacteria to the mixed liquid obtained by the primary fermentation in the step (1), and fermenting for 28 hours at 36 ℃ to obtain the apple vinegar, wherein the acidity of the apple vinegar is 170 DEG T, and the content of soluble solids is 18%.
Example 3
The embodiment provides apple vinegar, which comprises the following raw materials in percentage by mass: 50% of apple concentrated juice, 10% of freshly squeezed apple juice, 39% of water, 0.35% of acetic acid bacteria, 0.30% of yeast and 0.35% of lactic acid bacteria;
the apple vinegar is prepared by the following preparation method:
(1) mixing concentrated apple juice and squeezed apple juice, diluting with water, filtering with 300 mesh filter screen, and sterilizing at 85 deg.C for 30min to obtain mixed solution; inoculating acetic acid bacteria, and fermenting at 33 deg.C for 96 hr until the acidity of the mixed solution obtained by primary fermentation is 180 ° T and the content of soluble solid is 40%;
(2) inoculating saccharomycetes and lactic acid bacteria to the mixed liquid obtained by the primary fermentation in the step (1), and fermenting for 18 hours at 36 ℃ to obtain the apple vinegar, wherein the acidity of the apple vinegar is 195 DEG T, and the content of soluble solids is 35%.
Example 4
The embodiment provides apple vinegar, which comprises the following raw materials in percentage by mass: 90% of NFC apple juice, 9% of water, 0.5% of acetic acid bacteria and 0.5% of yeast;
the apple vinegar is prepared by the following preparation method:
(1) diluting NFC apple juice with water, filtering with 200 mesh filter screen, and sterilizing at 105 deg.C for 1min to obtain mixed solution; inoculating acetic acid bacteria, fermenting at 33 deg.C for 112 hr until the acidity of the mixed solution obtained by primary fermentation is 150 ° T, and centrifuging under the centrifugal force of 4000g to obtain a soluble solid content of 15%;
(2) inoculating saccharomycetes to the mixed liquid obtained by the primary fermentation in the step (1), and fermenting at 32 ℃ for 26 hours to obtain the apple vinegar, wherein the acidity of the apple vinegar is 180 DEG T, and the content of soluble solids is 12%.
Example 5
The embodiment provides apple vinegar, which comprises the following raw materials in percentage by mass: 90% of NFC apple juice, 9% of water, 0.5% of acetic acid bacteria and 0.5% of yeast
The apple vinegar is prepared by the following preparation method:
(1) diluting NFC apple juice with water, filtering with 200 mesh filter screen, and sterilizing at 105 deg.C for 1min to obtain mixed solution; inoculating acetic acid bacteria, fermenting at 34 deg.C for 120 hr until the acidity of the mixed solution obtained by primary fermentation is 170 ° T, and centrifuging under centrifugal force of 3000g until the content of soluble solid is 15%;
(2) inoculating saccharomycetes to the mixed liquid obtained by the primary fermentation in the step (1), and fermenting at 33 ℃ for 30 hours to obtain the apple vinegar, wherein the acidity of the apple vinegar is 200 DEG T, and the content of soluble solids is 10%.
Example 6
The embodiment provides apple vinegar, which comprises the following raw materials in percentage by mass: 90% of NFC apple juice, 9% of water, 0.5% of acetic acid bacteria and 0.5% of yeast
The apple vinegar is prepared by the following preparation method:
(1) diluting NFC apple juice with water, filtering with 200 mesh filter screen, and sterilizing at 105 deg.C for 1min to obtain mixed solution; inoculating acetic acid bacteria, fermenting at 34 deg.C for 150 hr until the acidity of the mixed solution obtained by primary fermentation is 120 ° T, and centrifuging under centrifugal force of 3000g until the content of soluble solid is 17%;
(2) inoculating saccharomycetes to the mixed liquid obtained by the primary fermentation in the step (1), and fermenting at 32 ℃ for 24 hours to obtain the apple vinegar, wherein the acidity of the apple vinegar is 130 DEG T, and the content of soluble solids is 15%.
Example 7
The embodiment provides apple vinegar, which comprises the following raw materials in percentage by mass: 90% of NFC apple juice, 19% of water, 0.5% of acetic acid bacteria and 0.5% of yeast
The apple vinegar is prepared by the following preparation method:
(1) diluting NFC apple juice with water, filtering with 200 mesh filter screen, and sterilizing at 105 deg.C for 1min to obtain mixed solution; inoculating acetic acid bacteria, fermenting at 28 deg.C for 160 hr until the acidity of the mixed solution obtained by primary fermentation is 200 ° T, and centrifuging under the centrifugal force of 4000g to obtain a soluble solid content of 16%;
(2) inoculating saccharomycetes to the mixed liquid obtained by the primary fermentation in the step (1), and fermenting at 28 ℃ for 24 hours to obtain the apple vinegar, wherein the acidity of the apple vinegar is 220 DEG T, and the content of soluble solids is 15%.
Comparative example 1
The comparative example provides apple vinegar, and the preparation raw materials of the apple vinegar comprise the following components in percentage by mass: 90% of NFC apple juice, 9% of water, 0.5% of acetic acid bacteria and 0.5% of yeast
The apple vinegar is prepared by the following preparation method:
(1) diluting NFC apple juice with water, filtering with 200 mesh filter screen, and sterilizing at 105 deg.C for 1min to obtain mixed solution; inoculating yeast, and fermenting at 32 deg.C for 24 hr until the acidity of the mixed solution is 110 ° T and the content of soluble solid is 13%;
(2) inoculating acetic acid bacteria to the mixed liquid obtained by the primary fermentation in the step (1), and fermenting at 34 ℃ for 100 hours to obtain the apple vinegar, wherein the acidity of the apple vinegar is 130 DEG T, and the content of soluble solids is 5%.
Comparative example 2
The comparative example provides apple vinegar, and the preparation raw materials of the apple vinegar comprise the following components in percentage by mass: NFC apple juice 90%, water 9%, lactobacillus 0.5%, and yeast 0.5%
The apple vinegar is prepared by the following preparation method:
(1) diluting NFC apple juice with water, filtering with 200 mesh filter screen, and sterilizing at 105 deg.C for 1min to obtain mixed solution; inoculating lactobacillus, fermenting at 36 deg.C for 100 hr until the acidity of the mixed solution obtained by primary fermentation is 130 ° T, centrifuging under the centrifugal force of 4000g, and the content of soluble solid is 15%;
(2) inoculating saccharomycetes to the mixed liquid obtained by the primary fermentation in the step (1), and fermenting at 32 ℃ for 24 hours to obtain the apple vinegar, wherein the acidity of the apple vinegar is 140 DEG T, and the content of soluble solids is 14%.
Test example 1
The apple cider vinegar provided in examples 1-7 and comparative examples 1-2 were subjected to primary parameter tests including titratable acid (cf. GB5009.239), pH (METTLER tool do S220 multiparameter tester, pH meter), soluble solids (ATAGO refractometer RX-5000 α);
the specific test results are shown in table 1 below:
TABLE 1
| Sample (I) | Titratable acid ° T | pH | Soluble solids (brix)% |
| Example 1 | 170 | 3.65 | 12 |
| Example 2 | 170 | 3.69 | 18 |
| Example 3 | 195 | 3.58 | 35 |
| Example 4 | 180 | 3.68 | 12 |
| Example 5 | 200 | 3.43 | 10 |
| Example 6 | 130 | 3.71 | 15 |
| Example 7 | 220 | 3.45 | 15 |
| Comparative example 1 | 130 | 3.83 | 5 |
| Comparative example 2 | 140 | 3.73 | 14 |
As shown in the test data in Table 1, the apple vinegar prepared by the preparation method has the total acid content of 110-220 ℃ T, the pH value of 3.0-4.5 and the soluble solid content of 5-45 percent; therefore, the preparation method of the apple vinegar not only keeps the flavor of the fruit juice, but also increases the fermentation feeling on the basis of the fruit juice, and solves the problem that the apple vinegar obtained by deep fermentation has single flavor.
Test example 2
The apple cider vinegar provided in examples 1-7 and comparative examples 1-2 was tested for organic acid content according to the method specified in GB/T5009.157;
the specific test results are shown in table 2 below:
TABLE 2
| Sample (I) | Tartaric acid | Malic acid | Lactic acid | Citric acid |
| Example 1 | 220* | 1870 | 345 | 250 |
| Example 2 | 312 | 2345 | 273 | 337 |
| Example 3 | 300 | 7023 | 304 | 315 |
| Example 4 | 266 | 1788 | 336 | 278 |
| Example 5 | 257 | 1733 | Not detected out | 130* |
| Example 6 | 331 | 1809 | Not detected out | Not detected out |
| Example 7 | Not detected out | 1784 | 377 | Not detected out |
| Comparative example 1 | Not detected out | 1735 | Not detected out | Not detected out |
| Comparative example 2 | Not detected out | Not detected out | 7164 | Not detected out |
Remarking: the detection limit of the instrument is 250mg/kg, and the value corresponding to the mark is only used for reference.
As shown in the test data in Table 2, the apple vinegar prepared by the preparation method of the invention has the tartaric content of 350mg/kg, the malic acid content of 1700-7500mg/kg, the lactic acid content of 350mg/kg and the citric acid content of 350mg/kg, respectively. Therefore, the preparation method of the apple vinegar disclosed by the invention not only retains the flavor of the fruit juice, but also increases the fermentation feeling on the basis of the fruit juice, retains the flavor of the fruit juice, increases the fermentation feeling on the basis of the fruit juice, and has the advantages that the natural organic acid taste generated by fermentation is different from the artificially synthesized citric acid/malic acid taste, the unique composite fermentation fragrance is realized, and the healthy and delicious taste is realized.
Test example 3
The apple cider vinegar provided in examples 1-7 and comparative examples 1-2 was subjected to amino acid composition analysis according to the method specified in GB 5009.8:
the specific test results are shown in table 3 below:
TABLE 3
| Sample (I) | Serine | Glutamic acid | Threonine | Tyrosine | Lysine | Aspartic acid |
| Example 1 | 616 | 1.46 | 2.84 | 0.61 | 0.48 | 2.11 |
| Example 2 | 135 | 1.87 | 2.13 | 0.14 | 0.33 | 0.83 |
| Example 3 | 151 | 0.53 | 3.67 | 0.53 | 0.25 | 1.49 |
| Example 4 | 568 | 0.37 | 17.1 | 0.37 | 0.21 | 0.86 |
| Example 5 | 467 | 0.42 | 4.5 | 0.22 | 0.39 | 0.72 |
| Example 6 | 16.70 | Not detected out | 1.80 | Not detected out | Not detected out | 0.87 |
| Example 7 | 204 | Not detected out | 0.78 | 0.10 | Not detected out | 0.49 |
| Comparative example 1 | 235 | 0.21 | Not detected out | 0.13 | Not detected out | 0.33 |
| Comparative example 2 | 20.84 | Not detected out | Not detected out | 0.25 | Not detected out | 0.21 |
As can be seen from the test data in Table 3, the apple vinegar prepared by the preparation method of the invention has the serine content of 130-700mg/L, the glutamic acid content of 0.40-2mg/L, the threonine content of 2-20mg/L, the tyrosine content of 0.10-0.70mg/L, the lysine content of 0.20-0.50mg/L and the aspartic acid content of 0.70-2.50 mg/L; therefore, the invention is characterized in that acetic acid bacteria and yeast are used for light fermentation in a segmented manner to produce unique composite fermented substances, and the substances are healthy and delicious.
Application example 1
The application example provides a beverage containing apple vinegar, which comprises the following components in percentage by mass: 80% of apple vinegar, 18% of white granulated sugar and 2% of water provided in example 1;
the preparation method of the beverage containing apple vinegar comprises the following steps: centrifuging the apple vinegar provided in example 1, mixing with white granulated sugar, adding water, blending, homogenizing at 100bar, sterilizing at 112 deg.C for 1min, and bottling to obtain beverage containing apple vinegar.
Application example 2
The application example provides a beverage containing apple vinegar, which comprises the following components in percentage by mass: apple vinegar 55%, high fructose corn syrup 20% and water 25% as provided in example 2;
the preparation method of the beverage containing apple vinegar comprises the following steps: mixing the apple vinegar provided in example 2 with high fructose corn syrup, adding water, blending, homogenizing at 100bar, sterilizing at 112 deg.C for 1min, and bottling to obtain beverage containing apple vinegar.
Application example 3
The application example provides a beverage containing apple vinegar, which comprises the following components in percentage by mass: apple cider vinegar 35% and water 65% provided in example 3.
The preparation method of the beverage containing apple vinegar comprises the following steps: and adding water into the apple vinegar provided in the embodiment 3, uniformly mixing, homogenizing under 100bar, sterilizing at 112 ℃ for 1min, and filling to obtain the beverage containing the apple vinegar.
Application example 4
The present application example provides an apple vinegar-containing beverage, which is different from application example 1 only in that the apple vinegar provided in example 1 is replaced with the apple vinegar provided in example 4, and the contents of other components and the preparation method are the same as those of application example 1.
Application example 5
The present application example provides an apple vinegar-containing beverage, which is different from application example 1 only in that the apple vinegar provided in example 1 is replaced with the apple vinegar provided in example 5, and the contents of other components and the preparation method are the same as those of application example 1.
Application example 6
The present application example provides an apple vinegar-containing beverage, which is different from application example 1 only in that apple vinegar provided in example 1 is replaced with apple vinegar provided in example 6, and the contents of other components and the preparation method are the same as in application example 1.
Application example 7
The present application example provides an apple vinegar-containing beverage, which is different from application example 1 only in that apple vinegar provided in example 1 is replaced with apple vinegar provided in example 7, and the contents of other components and the preparation method are the same as in application example 1.
Comparative application example 1
The present application example provides a beverage containing apple vinegar, which is different from application example 1 only in that apple vinegar provided in example 1 is replaced with apple vinegar provided in comparative example 1, and the contents of other components and the preparation method are the same as in application example 1.
Comparative application example 2
The present application example provides a beverage containing apple vinegar, which is different from application example 1 only in that apple vinegar provided in example 1 is replaced with apple vinegar provided in comparative example 2, and the contents of other components and the preparation method are the same as in application example 1.
Test example 4
The apple cider vinegar-containing beverages provided in application examples 1-7 and comparative application examples 1-2 were subjected to sensory evaluation in a 1-5 part score, with test criteria as shown in table 4 below:
TABLE 4
The specific test results are shown in table 5 below:
TABLE 5
| Sample (I) | Apple taste | Sweet feeling | Feeling of acidity | Integral bodyEvaluation of |
| Application example 1 | 4 | 3 | 4 | Slightly sweet and high palatability |
| Application example 2 | 3 | 4 | 4 | Sweet and sour taste |
| Application example 3 | 4 | 3 | 3 | Sweet and good taste |
| Application example 4 | 3 | 3 | 3 | Slightly sour and good taste |
| Application example 5 | 3 | 3 | 3 | Peracids, not sweet |
| Application example 6 | 2 | 2 | 2 | Bitter taste |
| Application example 7 | 2 | 2 | 1 | Too acid and bitter taste |
| Comparative application example 1 | 1 | 1 | 2 | Too heavy alcohol smell |
| Comparative application example 2 | 2 | 2 | 1 | Flavor pickled vegetable direction |
As can be seen from the test data in Table 5, the beverage prepared from the apple vinegar not only retains the flavor of the fruit juice, but also increases the fermentation feeling on the basis of the fruit juice, and the mouthfeel of the natural organic acid generated by fermentation is different from the mouthfeel of the artificially synthesized citric acid/malic acid, and the apple vinegar has unique composite fermentation fragrance and is healthy and delicious.
The applicant states that the present invention is illustrated by the above examples of the preparation method of apple cider vinegar and the products prepared therefrom, but the present invention is not limited to the above examples, i.e. it is not meant to imply that the present invention must be implemented by the above examples. It should be understood by those skilled in the art that any modification of the present invention, equivalent substitutions of the raw materials of the product of the present invention, addition of auxiliary components, selection of specific modes, etc., are within the scope and disclosure of the present invention.
Claims (10)
1. The preparation method of the apple vinegar is characterized by comprising the following steps:
(1) inoculating acetic acid bacteria to the apple juice, and performing primary fermentation;
(2) inoculating saccharomycetes to the mixed liquid obtained by the primary fermentation in the step (1), and performing secondary fermentation to obtain the apple vinegar.
2. The method for preparing apple vinegar according to claim 1, wherein in the step (1), the apple juice comprises any one of concentrated apple juice, NFC apple juice or freshly squeezed apple juice or a combination of at least two of the concentrated apple juice, the NFC apple juice and the freshly squeezed apple juice;
preferably, in step (1), the soluble solids content of the apple juice is 5-75%;
preferably, in step (1), the titratable acid content of the apple juice is 0.15-2.01%;
preferably, in the step (1), the pH value of the apple juice is 3.0-4.5;
preferably, in the step (1), the total phenol content of the apple juice is more than 0.01 ppm.
3. The method for preparing apple vinegar according to claim 1 or 2, wherein in the step (1), the apple juice is mixed with water for dilution, and the mass ratio of the apple juice to the water is (1-10): 9-0;
preferably, in the step (1), the diluted mixed solution is further subjected to filtration and/or sterilization;
preferably, the filtration is carried out by adopting a filter screen, and the mesh number of the filtration is 20-500 meshes;
preferably, the sterilization temperature is 85-112 ℃, and the sterilization time is 0.5-30 min.
4. The method for preparing apple vinegar according to any one of claims 1-3, wherein in the step (1), the inoculation amount of the acetic acid bacteria is 0.1-2% of the total mass of the apple juice;
preferably, in the step (1), the temperature of the primary fermentation is 20-38 ℃, and the time of the primary fermentation is 80-120 h;
preferably, in the step (1), the acidity of the mixed liquor obtained by the primary fermentation is 100-200 DEG T, and the content of soluble solids in the mixed liquor obtained by the primary fermentation is 5-35%.
5. The method for preparing apple vinegar according to any one of claims 1-4, wherein in the step (2), the inoculation amount of the yeast is 0.1-2% of the total mass of the mixed liquor obtained by the primary fermentation;
preferably, in the step (2), the temperature of the secondary fermentation is 20-45 ℃, and the time of the secondary fermentation is 1-36 h;
preferably, in the step (2), the acidity of the apple vinegar is 110-250 DEG T, and the soluble solid content of the apple vinegar is 5-35%.
6. The method for preparing apple cider vinegar according to any one of claims 1-5, wherein in step (2), the inoculating further comprises inoculating lactic acid bacteria;
preferably, the inoculation amount of the lactic acid bacteria is 0.1-2% of the total mass of the mixed liquor obtained by the primary fermentation.
7. Apple cider vinegar characterized in that it is obtained by a process for its preparation according to any one of claims 1 to 6.
8. An apple cider vinegar-containing beverage, characterized in that the apple cider vinegar-containing beverage comprises the apple vinegar of claim 7.
9. The cider vinegar-containing beverage according to claim 8, wherein the cider vinegar-containing beverage comprises, in mass percent: 5-99% of apple vinegar according to claim 7, the balance being water;
preferably, the apple vinegar-containing beverage further comprises any one or a combination of at least two of white granulated sugar, high fructose corn syrup or sugar substitutes;
preferably, the sugar substitute substance comprises any one of stevioside, erythritol, aspartame or sucralose or a combination of at least two of the two;
preferably, the addition amount of the white granulated sugar is 0-35%;
preferably, the addition amount of the high fructose corn syrup is 0-50%;
preferably, the sugar substitute is added in an amount of 0 to 50%.
10. The method for preparing the apple vinegar-containing beverage according to claim 8 or 9, wherein the method for preparing the apple vinegar-containing beverage comprises the following steps: mixing the apple vinegar of claim 7, water, optionally white granulated sugar, optionally high fructose syrup, and optionally sugar substitute, homogenizing, and sterilizing to obtain the beverage containing apple vinegar;
preferably, the homogenization pressure is 0-250 bar;
preferably, the temperature of the sterilization is 85-112 ℃, and the sterilization time is 0.5-30 min.
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