CN113549521A - Ponkan vinegar rich in multiple vitamins and brewing process thereof - Google Patents
Ponkan vinegar rich in multiple vitamins and brewing process thereof Download PDFInfo
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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
-
- 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
- C12J1/08—Addition of flavouring ingredients
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- Life Sciences & Earth Sciences (AREA)
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- Health & Medical Sciences (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
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Abstract
The invention discloses a citrus vinegar rich in multiple vitamins and a brewing process thereof, and is characterized in that the process technology of the citrus vinegar sequentially comprises the following steps: selecting fruits, inactivating enzymes and protecting colors, diluting, regulating sugar, carrying out enzyme treatment, clarifying, carrying out alcoholic fermentation, aging, filtering, settling chitosan, sterilizing, blending, filling, selecting the fruits, selecting the eight-ripe fresh citrus reticulata blanco, removing pest and disease damage fruits and rotten fruits, cleaning, and soaking in 0.2% KMnO4 solution for 5-10 min before cleaning for disinfection and sterilization. Has the advantages that: the fruit vinegar produced by the invention fully utilizes resources, has good product quality, natural aroma enhancement, strong fruit aroma, sourness and softness, rich nutrition and high-grade quality, has certain stomach invigorating, digestion promoting, tonifying and health care efficacies, contains various vitamins, and has great popularization and application values.
Description
Technical Field
The invention relates to the field of citrus vinegar, in particular to citrus vinegar rich in multiple vitamins and a brewing process thereof.
Background
The research and production of fruit vinegar and fruit vinegar beverage begin in the fifties of the last century and become a favorite healthy beverage for the people now. Ponkan, also called "Yuangan fruit", is a famous product in Minnan. The ponkan has the advantages of fast growth, early fruiting, long full-bearing period, large fruit, bright color, easily peeled peel, crisp and tender meat, more juice and slag, fragrant and sweet taste, and sweet and thick taste after eating. The Ponkan has effects of promoting fluid production, quenching thirst, regulating stomach function, and promoting urination; also has effects in regulating qi, invigorating stomach, eliminating dampness, eliminating phlegm, relieving asthma, resolving hard mass, relieving pain, stimulating appetite, relieving hangover, and resisting malaria. The citrus juniper pericarp and pomace can be used for refining pectin, alcohol and citric acid, and the dry residue can be used as feed. Therefore, the invention provides the ponkan vinegar rich in multiple vitamins.
An effective solution to the problems in the related art has not been proposed yet.
Disclosure of Invention
The invention aims to provide a citrus reticulata vinegar rich in multiple vitamins and a brewing process thereof, so as to solve the problems in the background technology.
In order to achieve the purpose, the invention provides the following technical scheme:
a Ponkan vinegar rich in multiple vitamins and a brewing process thereof are disclosed, wherein the working procedures and technologies of the Ponkan vinegar are as follows in sequence: selecting fruits, inactivating enzymes and protecting color, diluting, adjusting sugar, treating with enzymes, clarifying, fermenting with alcohol, aging, filtering, settling chitosan, sterilizing, blending and filling;
selecting fruits: selecting fresh eight-ripe citrus unshiu, removing pest and disease damage fruits and rotten fruits, cleaning, and soaking in 0.2% KMnO4 solution for 5-10 min before cleaning for disinfection and sterilization;
enzyme deactivation and color protection: putting the cleaned fruits into a tank, blanching for 10 minutes at 100 ℃ to inactivate polyphenol oxidase, crushing and depositing into a color protection tank, wherein the color protection liquid in the color protection tank comprises the following raw materials in percentage by mass: 0.06 percent of VC-NA, 0.09 percent of citric acid and 10.1 percent of NaC, protecting color for 30 minutes and then squeezing juice;
diluting: adding mineral water in an amount which is six times the weight of the raw material of the ponkan to dilute the mixture, and then adding a flavoring agent and a stabilizing agent to stir the mixture evenly;
sugar adjustment: detecting sugar content of the Ponkan stock solution, controlling the sugar content to be 18-20%, continuously adding mineral water for dilution when the sugar content is too high, and adding glucose for sweetening when the sugar content is too low;
enzyme treatment: adding 0.03-1.5% pectinase into the fruit juice, performing enzymolysis at 50-55 deg.C for 2.5 hr, performing enzymolysis at 90 deg.C for 10-15 min, and filtering;
clarification: adding a compound clarifying agent accounting for 0.3-1.9% of the weight of the raw materials into the liquid subjected to enzyme treatment, fully stirring uniformly, standing at room temperature for 3-5 days until the liquid is clarified, and removing fruit residues;
alcohol fermentation: adding wine yeast with the mass fraction of 0.05%, fermenting at 20-50 ℃ for 6-12 days, and finishing fermentation when the alcoholic strength reaches 6% -7%;
aging: inoculating acetic acid strain in the fermentation liquid obtained in the above step by deep liquid fermentation method, wherein the inoculation amount is 0.6-1.2% of the weight of Poncirus trifoliata raw material, the fermentation temperature is about 40 deg.C, and when the acidity reaches above 6%, the fermentation is stopped;
and (3) filtering: filtering the fermentation liquor, ultrafiltering the clear filtrate for removing bacteria and suspended matters, and collecting the clear filtrate;
and (3) chitosan sedimentation: adding chitosan with the mass fraction of 0.003 percent for sedimentation, and extracting supernatant;
and (3) sterilization: sterilizing the vinegar liquid, placing the sterilized vinegar liquid in a brewing tank, sealing and brewing for at least 60 days to obtain aged vinegar;
blending: filtering mature vinegar, instantly sterilizing at 140-160 ℃ for 9-15 seconds to obtain sugar vinegar, adding essence with the mass fraction of 0.002% and sour agent with the mass fraction of 0.001%, and uniformly stirring;
filling: adding carbon dioxide, bottling, sealing and storing.
A Ponkan vinegar rich in multiple vitamins and a brewing process thereof are disclosed, wherein the working procedures and technologies of the Ponkan vinegar are as follows in sequence: selecting fruits, inactivating enzymes and protecting color, diluting, adjusting sugar, treating with enzymes, clarifying, fermenting with alcohol, aging, filtering, settling chitosan, sterilizing, blending and filling;
selecting fruits: selecting nine-ripe fresh citrus reticulata blanco, removing pest and disease damage fruits and rotten fruits, cleaning, and soaking in 0.1% KMnO4 solution for 6-8 min for disinfection and sterilization before cleaning;
enzyme deactivation and color protection: putting the cleaned fruits into a tank, blanching for 8 minutes at 100 ℃ to inactivate polyphenol oxidase, crushing and depositing into a color protection tank, wherein the color protection liquid in the color protection tank comprises the following raw materials in percentage by mass: 0.05 percent of VC-NA, 0.06 percent of citric acid and 10.2 percent of NaC, protecting color for 20 minutes and then squeezing juice;
diluting: adding mineral water for dilution according to ten times of the weight of the raw material of the ponkan, and then adding a flavoring agent and a stabilizing agent for uniformly stirring;
sugar adjustment: detecting sugar content of the Ponkan stock solution, controlling the sugar content to be 15% -18%, continuously adding mineral water for dilution when the sugar content is too high, and adding glucose for sweetening when the sugar content is too low;
enzyme treatment: adding complex enzyme into the fruit juice, wherein the mass percentage of the complex enzyme and the fruit juice is 0.03-0.05%;
the compound enzyme is prepared from the following raw materials in parts by weight: 3-7 parts of acidic cellulase, 5-9 parts of liquid pectinase, 4-8 parts of sorbitol, 2-4 parts of proteolytic enzyme and 6-10 parts of glucosaccharase; finally, after the enzymolysis reaction is carried out for 5-12 hours, enzymolysis fruit juice is obtained;
clarification: adding a compound clarifying agent accounting for 0.4-2.2% of the weight of the raw materials into the liquid subjected to enzyme treatment, fully stirring uniformly, standing for 2-4 days at room temperature until the liquid is clarified, and removing fruit residues;
alcohol fermentation: adding wine yeast with the mass fraction of 0.1%, fermenting at 35-45 ℃ for 5-9 days, and finishing fermentation when the alcoholic strength reaches 7% -8%;
aging: inoculating acetic acid strain in the fermentation liquid obtained in the above step by deep liquid fermentation method, wherein the inoculation amount is 0.4-1% of the weight of Poncirus trifoliata raw material, the fermentation temperature is about 45 deg.C, and when the acidity reaches above 7%, the fermentation is stopped;
and (3) filtering: filtering the fermentation liquor, ultrafiltering the clear filtrate for removing bacteria and suspended matters, and collecting the clear filtrate;
and (3) chitosan sedimentation: adding chitosan with the mass fraction of 0.01% for sedimentation, and extracting supernatant;
and (3) sterilization: sterilizing the vinegar liquid, placing the sterilized vinegar liquid in a brewing tank, sealing and brewing for at least 60 days to obtain aged vinegar;
blending: filtering mature vinegar, instantly sterilizing at 120-150 ℃ for 5-10 seconds to obtain sugar vinegar, adding 0.003% of essence, 0.002% of sour agent, 0.003% of dietary fiber and 0.002% of vitamin, and uniformly stirring;
filling: adding carbon dioxide, bottling, sealing and storing.
A Ponkan vinegar rich in multiple vitamins and a brewing process thereof are disclosed, wherein the working procedures and technologies of the Ponkan vinegar are as follows in sequence: selecting fruits, pulping, diluting, adjusting sugar, performing enzyme treatment, clarifying, performing alcoholic fermentation, aging, filtering, settling chitosan, sterilizing, blending and filling;
selecting fruits: selecting fresh eight-ripe citrus unshiu, removing pest and disease damage fruits and rotten fruits, cleaning, and soaking in 0.25% KMnO4 solution for 4-8 min before cleaning for disinfection and sterilization;
pulping: pulping and crushing the cleaned ponkan, adding 0.15-1.3% of carrot juice and 0.2-1.5% of sodium citrate by weight of the raw materials, and fully stirring;
diluting: adding mineral water in an amount which is six times the weight of the raw material of the ponkan to dilute the mixture, and then adding a flavoring agent and a stabilizing agent to stir the mixture evenly;
sugar adjustment: detecting sugar content of the Ponkan stock solution, controlling the sugar content to be 15-22%, continuously adding mineral water for dilution when the sugar content is too high, and adding glucose for sweetening when the sugar content is too low;
enzyme treatment: adding 0.03-1.5% of pectinase and 0.02-1.2% of proteolytic enzyme into the fruit juice, performing enzymolysis at 45-50 deg.C for 3 hr, performing enzymolysis at 80 deg.C for 15-20 min, and filtering;
clarification: adding 0.3-2% of composite clarifying agent, 0.4-1.5% of bentonite and 0.2-2.2% of chitosan into the liquid after enzyme treatment, fully stirring, standing at room temperature for 4-6 days until the liquid is clarified, and discharging fruit residues;
alcohol fermentation: adding wine yeast with the mass fraction of 0.04%, fermenting at 25-45 ℃ for 7-10 days, and finishing fermentation when the alcoholic strength reaches 7-8%;
aging: inoculating acetic acid strain in the fermentation liquid obtained in the above step by deep liquid fermentation method, wherein the inoculation amount is 0.6-1.2% of the weight of Poncirus trifoliata raw material, the fermentation temperature is about 40 deg.C, and when the acidity reaches above 7%, the fermentation is stopped;
and (3) filtering: filtering the fermentation liquor, ultrafiltering the clear filtrate for removing bacteria and suspended matters, and collecting the clear filtrate;
and (3) chitosan sedimentation: adding chitosan with the mass fraction of 0.006 percent for sedimentation, and extracting supernatant;
and (3) sterilization: sterilizing the vinegar liquid, placing the sterilized vinegar liquid in a brewing tank, sealing and brewing for at least 50 days to obtain aged vinegar;
blending: filtering mature vinegar, instantly sterilizing at 150-165 ℃ for 8-20 seconds to obtain sweet vinegar, adding essence with the mass fraction of 0.001% and sour agent with the mass fraction of 0.002%, and uniformly stirring;
filling: adding carbon dioxide, bottling, sealing and storing.
Compared with the prior art, the invention has the following beneficial effects:
the fruit vinegar produced by the invention fully utilizes resources, has good product quality, natural aroma enhancement, strong fruit aroma, sourness and softness, rich nutrition and high-grade quality, has certain stomach invigorating, digestion promoting, tonifying and health care efficacies, contains various vitamins, and has great popularization and application values.
Drawings
In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings needed in the embodiments will be briefly described below, and it is obvious that the drawings in the following description are only some embodiments of the present invention, and it is obvious for those skilled in the art to obtain other drawings without creative efforts.
FIG. 1 is a process flow diagram of an embodiment of a multivitamin citrus vinegar and brewing process thereof according to the present invention;
FIG. 2 is a flowchart of a second process of an embodiment of a multivitamin citrus vinegar and brewing process thereof according to the present invention;
FIG. 3 is a three-step technical flow chart of an embodiment of the orange vinegar rich in multivitamins and the brewing process thereof according to the embodiment of the invention.
Detailed Description
The invention is further described with reference to the following drawings and detailed description:
in order that the above objects, features and advantages of the present invention can be more clearly understood, the present invention will be further described with reference to the accompanying drawings and examples. It should be noted that the embodiments and features of the embodiments of the present application may be combined with each other without conflict.
In the following description, numerous specific details are set forth in order to provide a thorough understanding of the present invention, however, the present invention may be practiced in other ways than those specifically described herein, and thus the present invention is not limited to the specific embodiments of the present disclosure.
The first embodiment is as follows:
a Ponkan vinegar rich in multiple vitamins and a brewing process thereof are disclosed, wherein the working procedures and technologies of the Ponkan vinegar are as follows in sequence: selecting fruits, inactivating enzymes and protecting color, diluting, adjusting sugar, treating with enzymes, clarifying, fermenting with alcohol, aging, filtering, settling chitosan, sterilizing, blending and filling;
1, selecting fruits: selecting fresh eight-ripe citrus unshiu, removing pest and disease damage fruits and rotten fruits, cleaning, and soaking in 0.2% KMnO4 solution for 5-10 min before cleaning for disinfection and sterilization;
2, enzyme deactivation and color protection: putting the cleaned fruits into a tank, blanching for 10 minutes at 100 ℃ to inactivate polyphenol oxidase, crushing and depositing into a color protection tank, wherein the color protection liquid in the color protection tank comprises the following raw materials in percentage by mass: 0.06 percent of VC-NA, 0.09 percent of citric acid and 10.1 percent of NaC, protecting color for 30 minutes and then squeezing juice;
3, dilution: adding mineral water in an amount which is six times the weight of the raw material of the ponkan to dilute the mixture, and then adding a flavoring agent and a stabilizing agent to stir the mixture evenly;
4, sugar regulation: detecting sugar content of the Ponkan stock solution, controlling the sugar content to be 18-20%, continuously adding mineral water for dilution when the sugar content is too high, and adding glucose for sweetening when the sugar content is too low;
5, enzyme treatment: adding 0.03-1.5% pectinase into the fruit juice, performing enzymolysis at 50-55 deg.C for 2.5 hr, performing enzymolysis at 90 deg.C for 10-15 min, and filtering;
6, clarification: adding a compound clarifying agent accounting for 0.3-1.9% of the weight of the raw materials into the liquid subjected to enzyme treatment, fully stirring uniformly, standing at room temperature for 3-5 days until the liquid is clarified, and removing fruit residues;
7, alcoholic fermentation: adding wine yeast with the mass fraction of 0.05%, fermenting at 20-50 ℃ for 6-12 days, and finishing fermentation when the alcoholic strength reaches 6% -7%;
8, ageing: inoculating acetic acid strain in the fermentation liquid obtained in the above step by deep liquid fermentation method, wherein the inoculation amount is 0.6-1.2% of the weight of Poncirus trifoliata raw material, the fermentation temperature is about 40 deg.C, and when the acidity reaches above 6%, the fermentation is stopped;
9, filtering: filtering the fermentation liquor, ultrafiltering the clear filtrate for removing bacteria and suspended matters, and collecting the clear filtrate;
10, chitosan sedimentation: adding chitosan with the mass fraction of 0.003 percent for sedimentation, and extracting supernatant;
11, sterilization: sterilizing the vinegar liquid, placing the sterilized vinegar liquid in a brewing tank, sealing and brewing for at least 60 days to obtain aged vinegar;
12, blending: filtering mature vinegar, instantly sterilizing at 140-160 ℃ for 9-15 seconds to obtain sugar vinegar, adding essence with the mass fraction of 0.002% and sour agent with the mass fraction of 0.001%, and uniformly stirring;
13, filling: adding carbon dioxide, bottling, sealing and storing.
Example two:
a Ponkan vinegar rich in multiple vitamins and a brewing process thereof are characterized in that the working procedures and technologies of the Ponkan vinegar are as follows in sequence: selecting fruits, inactivating enzymes and protecting color, diluting, adjusting sugar, treating with enzymes, clarifying, fermenting with alcohol, aging, filtering, settling chitosan, sterilizing, blending and filling;
1, selecting fruits: selecting nine-ripe fresh citrus reticulata blanco, removing pest and disease damage fruits and rotten fruits, cleaning, and soaking in 0.1% KMnO4 solution for 6-8 min for disinfection and sterilization before cleaning;
2, enzyme deactivation and color protection: putting the cleaned fruits into a tank, blanching for 8 minutes at 100 ℃ to inactivate polyphenol oxidase, crushing and depositing into a color protection tank, wherein the color protection liquid in the color protection tank comprises the following raw materials in percentage by mass: 0.05 percent of VC-NA, 0.06 percent of citric acid and 10.2 percent of NaC, protecting color for 20 minutes and then squeezing juice;
3, dilution: adding mineral water for dilution according to ten times of the weight of the raw material of the ponkan, and then adding a flavoring agent and a stabilizing agent for uniformly stirring;
4, sugar regulation: detecting sugar content of the Ponkan stock solution, controlling the sugar content to be 15% -18%, continuously adding mineral water for dilution when the sugar content is too high, and adding glucose for sweetening when the sugar content is too low;
5, enzyme treatment: adding complex enzyme into the fruit juice, wherein the mass percentage of the complex enzyme and the fruit juice is 0.03-0.05%;
the compound enzyme is prepared from the following raw materials in parts by weight: 3-7 parts of acidic cellulase, 5-9 parts of liquid pectinase, 4-8 parts of sorbitol, 2-4 parts of proteolytic enzyme and 6-10 parts of glucosaccharase; finally, after the enzymolysis reaction is carried out for 5-12 hours, enzymolysis fruit juice is obtained;
6, clarification: adding a compound clarifying agent accounting for 0.4-2.2% of the weight of the raw materials into the liquid subjected to enzyme treatment, fully stirring uniformly, standing for 2-4 days at room temperature until the liquid is clarified, and removing fruit residues;
7, alcoholic fermentation: adding wine yeast with the mass fraction of 0.1%, fermenting at 35-45 ℃ for 5-9 days, and finishing fermentation when the alcoholic strength reaches 7% -8%;
8, ageing: inoculating acetic acid strain in the fermentation liquid obtained in the above step by deep liquid fermentation method, wherein the inoculation amount is 0.4-1% of the weight of Poncirus trifoliata raw material, the fermentation temperature is about 45 deg.C, and when the acidity reaches above 7%, the fermentation is stopped;
9, filtering: filtering the fermentation liquor, ultrafiltering the clear filtrate for removing bacteria and suspended matters, and collecting the clear filtrate;
10, chitosan sedimentation: adding chitosan with the mass fraction of 0.01% for sedimentation, and extracting supernatant;
11, sterilization: sterilizing the vinegar liquid, placing the sterilized vinegar liquid in a brewing tank, sealing and brewing for at least 60 days to obtain aged vinegar;
12, blending: filtering mature vinegar, instantly sterilizing at 120-150 ℃ for 5-10 seconds to obtain sugar vinegar, adding 0.003% of essence, 0.002% of sour agent, 0.003% of dietary fiber and 0.002% of vitamin, and uniformly stirring;
13, filling: adding carbon dioxide, bottling, sealing and storing.
Through the scheme of the invention, the beneficial effects are as follows: the complex enzyme contains acidic cellulase, liquid pectinase, sorbitol, proteolytic enzyme, glucosaccharase and glycerol, wherein the pectinase can rapidly soften pectin in the tissue of Ponkan and separate cells from pulp tissue, thereby promoting the juice of the citrus reticulata blanco, the acidic cellulase can hydrolyze the cell wall of the citrus reticulata blanco, further improving the juice yield, the proteolytic enzyme can accelerate the decomposition of protein in the citrus reticulata blanco, the sorbitol can increase the sweet taste, and also can give people a thick feeling, is slowly absorbed and utilized in vivo, and pectinase and acid cellulase play a leading role in the process of decomposing the citrus aurantium juice, so the proportion of the pectinase and the acid cellulase is relatively large, in addition, the protein hydrolase can decompose protein impurities in the citrus bergamia juice, so that the impurities are prevented from participating in alcohol fermentation, and therefore, bad ingredients are generated to bring peculiar smell, and the taste and the smell of the citrus bergamia vinegar beverage are prevented from being influenced.
Example three:
a Ponkan vinegar rich in multiple vitamins and a brewing process thereof are characterized in that the working procedures and technologies of the Ponkan vinegar are as follows in sequence: selecting fruits, pulping, diluting, adjusting sugar, performing enzyme treatment, clarifying, performing alcoholic fermentation, aging, filtering, settling chitosan, sterilizing, blending and filling;
1, selecting fruits: selecting fresh eight-ripe citrus unshiu, removing pest and disease damage fruits and rotten fruits, cleaning, and soaking in 0.25% KMnO4 solution for 4-8 min before cleaning for disinfection and sterilization;
2, pulping: pulping and crushing the cleaned ponkan, adding 0.15-1.3% of carrot juice and 0.2-1.5% of sodium citrate by weight of the raw materials, and fully stirring;
3, dilution: adding mineral water in an amount which is six times the weight of the raw material of the ponkan to dilute the mixture, and then adding a flavoring agent and a stabilizing agent to stir the mixture evenly;
4, sugar regulation: detecting sugar content of the Ponkan stock solution, controlling the sugar content to be 15-22%, continuously adding mineral water for dilution when the sugar content is too high, and adding glucose for sweetening when the sugar content is too low;
5, enzyme treatment: adding 0.03-1.5% of pectinase and 0.02-1.2% of proteolytic enzyme into the fruit juice, performing enzymolysis at 45-50 deg.C for 3 hr, performing enzymolysis at 80 deg.C for 15-20 min, and filtering;
6, clarification: adding 0.3-2% of composite clarifying agent, 0.4-1.5% of bentonite and 0.2-2.2% of chitosan into the liquid after enzyme treatment, fully stirring, standing at room temperature for 4-6 days until the liquid is clarified, and discharging fruit residues;
7, alcoholic fermentation: adding wine yeast with the mass fraction of 0.04%, fermenting at 25-45 ℃ for 7-10 days, and finishing fermentation when the alcoholic strength reaches 7-8%;
8, ageing: inoculating acetic acid strain in the fermentation liquid obtained in the above step by deep liquid fermentation method, wherein the inoculation amount is 0.6-1.2% of the weight of Poncirus trifoliata raw material, the fermentation temperature is about 40 deg.C, and when the acidity reaches above 7%, the fermentation is stopped;
9, filtering: filtering the fermentation liquor, ultrafiltering the clear filtrate for removing bacteria and suspended matters, and collecting the clear filtrate;
10, chitosan sedimentation: adding chitosan with the mass fraction of 0.006 percent for sedimentation, and extracting supernatant;
11, sterilization: sterilizing the vinegar liquid, placing the sterilized vinegar liquid in a brewing tank, sealing and brewing for at least 50 days to obtain aged vinegar;
12, blending: filtering mature vinegar, instantly sterilizing at 150-165 ℃ for 8-20 seconds to obtain sweet vinegar, adding essence with the mass fraction of 0.001% and sour agent with the mass fraction of 0.002%, and uniformly stirring;
13, filling: adding carbon dioxide, bottling, sealing and storing.
Through the scheme of the invention, the beneficial effects are as follows: the fruit vinegar produced by the invention fully utilizes resources, has good product quality, natural aroma enhancement, strong fruit aroma, sourness and softness, rich nutrition and high-grade quality, has certain stomach invigorating, digestion promoting, tonifying and health care efficacies, contains various vitamins, and has great popularization and application values.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (3)
1. A Ponkan vinegar rich in multiple vitamins and a brewing process thereof are characterized in that the working procedures and technologies of the Ponkan vinegar are as follows in sequence: selecting fruits, inactivating enzymes and protecting color, diluting, adjusting sugar, treating with enzymes, clarifying, fermenting with alcohol, aging, filtering, settling chitosan, sterilizing, blending and filling;
(1) selecting fruits: selecting fresh eight-ripe citrus unshiu, removing pest and disease damage fruits and rotten fruits, cleaning, and soaking in 0.2% KMnO4 solution for 5-10 min before cleaning for disinfection and sterilization;
(2) enzyme deactivation and color protection: putting the cleaned fruits into a tank, blanching for 10 minutes at 100 ℃ to inactivate polyphenol oxidase, crushing and depositing into a color protection tank, wherein the color protection liquid in the color protection tank comprises the following raw materials in percentage by mass: 0.06 percent of VC-NA, 0.09 percent of citric acid and 10.1 percent of NaC, protecting color for 30 minutes and then squeezing juice;
(3) diluting: adding mineral water in an amount which is six times the weight of the raw material of the ponkan to dilute the mixture, and then adding a flavoring agent and a stabilizing agent to stir the mixture evenly;
(4) sugar adjustment: detecting sugar content of the Ponkan stock solution, controlling the sugar content to be 18-20%, continuously adding mineral water for dilution when the sugar content is too high, and adding glucose for sweetening when the sugar content is too low;
(5) enzyme treatment: adding 0.03-1.5% pectinase into the fruit juice, performing enzymolysis at 50-55 deg.C for 2.5 hr, performing enzymolysis at 90 deg.C for 10-15 min, and filtering;
(6) clarification: adding a compound clarifying agent accounting for 0.3-1.9% of the weight of the raw materials into the liquid subjected to enzyme treatment, fully stirring uniformly, standing at room temperature for 3-5 days until the liquid is clarified, and removing fruit residues;
(7) alcohol fermentation: adding wine yeast with the mass fraction of 0.05%, fermenting at 20-50 ℃ for 6-12 days, and finishing fermentation when the alcoholic strength reaches 6% -7%;
(8) aging: inoculating acetic acid strain in the fermentation liquid obtained in the above step by deep liquid fermentation method, wherein the inoculation amount is 0.6-1.2% of the weight of Poncirus trifoliata raw material, the fermentation temperature is about 40 deg.C, and when the acidity reaches above 6%, the fermentation is stopped;
(9) and (3) filtering: filtering the fermentation liquor, ultrafiltering the clear filtrate for removing bacteria and suspended matters, and collecting the clear filtrate;
(10) and (3) chitosan sedimentation: adding chitosan with the mass fraction of 0.003 percent for sedimentation, and extracting supernatant;
(11) and (3) sterilization: sterilizing the vinegar liquid, placing the sterilized vinegar liquid in a brewing tank, sealing and brewing for at least 60 days to obtain aged vinegar;
(12) blending: filtering mature vinegar, instantly sterilizing at 140-160 ℃ for 9-15 seconds to obtain sugar vinegar, adding essence with the mass fraction of 0.002% and sour agent with the mass fraction of 0.001%, and uniformly stirring;
(13) filling: adding carbon dioxide, bottling, sealing and storing.
2. A Ponkan vinegar rich in multiple vitamins and a brewing process thereof are characterized in that the working procedures and technologies of the Ponkan vinegar are as follows in sequence: selecting fruits, inactivating enzymes and protecting color, diluting, adjusting sugar, treating with enzymes, clarifying, fermenting with alcohol, aging, filtering, settling chitosan, sterilizing, blending and filling;
(1) selecting fruits: selecting nine-ripe fresh citrus reticulata blanco, removing pest and disease damage fruits and rotten fruits, cleaning, and soaking in 0.1% KMnO4 solution for 6-8 min for disinfection and sterilization before cleaning;
(2) enzyme deactivation and color protection: putting the cleaned fruits into a tank, blanching for 8 minutes at 100 ℃ to inactivate polyphenol oxidase, crushing and depositing into a color protection tank, wherein the color protection liquid in the color protection tank comprises the following raw materials in percentage by mass: 0.05 percent of VC-NA, 0.06 percent of citric acid and 10.2 percent of NaC, protecting color for 20 minutes and then squeezing juice;
(3) diluting: adding mineral water for dilution according to ten times of the weight of the raw material of the ponkan, and then adding a flavoring agent and a stabilizing agent for uniformly stirring;
(4) sugar adjustment: detecting sugar content of the Ponkan stock solution, controlling the sugar content to be 15% -18%, continuously adding mineral water for dilution when the sugar content is too high, and adding glucose for sweetening when the sugar content is too low;
(5) enzyme treatment: adding complex enzyme into the fruit juice, wherein the mass percentage of the complex enzyme and the fruit juice is 0.03-0.05%;
the compound enzyme is prepared from the following raw materials in parts by weight: 3-7 parts of acidic cellulase, 5-9 parts of liquid pectinase, 4-8 parts of sorbitol, 2-4 parts of proteolytic enzyme and 6-10 parts of glucosaccharase; finally, after the enzymolysis reaction is carried out for 5-12 hours, enzymolysis fruit juice is obtained;
(6) clarification: adding a compound clarifying agent accounting for 0.4-2.2% of the weight of the raw materials into the liquid subjected to enzyme treatment, fully stirring uniformly, standing for 2-4 days at room temperature until the liquid is clarified, and removing fruit residues;
(7) alcohol fermentation: adding wine yeast with the mass fraction of 0.1%, fermenting at 35-45 ℃ for 5-9 days, and finishing fermentation when the alcoholic strength reaches 7% -8%;
(8) aging: inoculating acetic acid strain in the fermentation liquid obtained in the above step by deep liquid fermentation method, wherein the inoculation amount is 0.4-1% of the weight of Poncirus trifoliata raw material, the fermentation temperature is about 45 deg.C, and when the acidity reaches above 7%, the fermentation is stopped;
(9) and (3) filtering: filtering the fermentation liquor, ultrafiltering the clear filtrate for removing bacteria and suspended matters, and collecting the clear filtrate;
(10) and (3) chitosan sedimentation: adding chitosan with the mass fraction of 0.01% for sedimentation, and extracting supernatant;
(11) and (3) sterilization: sterilizing the vinegar liquid, placing the sterilized vinegar liquid in a brewing tank, sealing and brewing for at least 60 days to obtain aged vinegar;
(12) blending: filtering mature vinegar, instantly sterilizing at 120-150 ℃ for 5-10 seconds to obtain sugar vinegar, adding 0.003% of essence, 0.002% of sour agent, 0.003% of dietary fiber and 0.002% of vitamin, and uniformly stirring;
(13) filling: adding carbon dioxide, bottling, sealing and storing.
3. A Ponkan vinegar rich in multiple vitamins and a brewing process thereof are characterized in that the working procedures and technologies of the Ponkan vinegar are as follows in sequence: selecting fruits, pulping, diluting, adjusting sugar, performing enzyme treatment, clarifying, performing alcoholic fermentation, aging, filtering, settling chitosan, sterilizing, blending and filling;
(1) selecting fruits: selecting fresh eight-ripe citrus unshiu, removing pest and disease damage fruits and rotten fruits, cleaning, and soaking in 0.25% KMnO4 solution for 4-8 min before cleaning for disinfection and sterilization;
(2) pulping: pulping and crushing the cleaned ponkan, adding 0.15-1.3% of carrot juice and 0.2-1.5% of sodium citrate by weight of the raw materials, and fully stirring;
(3) diluting: adding mineral water in an amount which is six times the weight of the raw material of the ponkan to dilute the mixture, and then adding a flavoring agent and a stabilizing agent to stir the mixture evenly;
(4) sugar adjustment: detecting sugar content of the Ponkan stock solution, controlling the sugar content to be 15-22%, continuously adding mineral water for dilution when the sugar content is too high, and adding glucose for sweetening when the sugar content is too low;
(5) enzyme treatment: adding 0.03-1.5% of pectinase and 0.02-1.2% of proteolytic enzyme into the fruit juice, performing enzymolysis at 45-50 deg.C for 3 hr, performing enzymolysis at 80 deg.C for 15-20 min, and filtering;
(6) clarification: adding 0.3-2% of composite clarifying agent, 0.4-1.5% of bentonite and 0.2-2.2% of chitosan into the liquid after enzyme treatment, fully stirring, standing at room temperature for 4-6 days until the liquid is clarified, and discharging fruit residues;
(7) alcohol fermentation: adding wine yeast with the mass fraction of 0.04%, fermenting at 25-45 ℃ for 7-10 days, and finishing fermentation when the alcoholic strength reaches 7-8%;
(8) aging: inoculating acetic acid strain in the fermentation liquid obtained in the above step by deep liquid fermentation method, wherein the inoculation amount is 0.6-1.2% of the weight of Poncirus trifoliata raw material, the fermentation temperature is about 40 deg.C, and when the acidity reaches above 7%, the fermentation is stopped;
(9) and (3) filtering: filtering the fermentation liquor, ultrafiltering the clear filtrate for removing bacteria and suspended matters, and collecting the clear filtrate;
(10) and (3) chitosan sedimentation: adding chitosan with the mass fraction of 0.006 percent for sedimentation, and extracting supernatant;
(11) and (3) sterilization: sterilizing the vinegar liquid, placing the sterilized vinegar liquid in a brewing tank, sealing and brewing for at least 50 days to obtain aged vinegar;
(12) blending: filtering mature vinegar, instantly sterilizing at 150-165 ℃ for 8-20 seconds to obtain sweet vinegar, adding essence with the mass fraction of 0.001% and sour agent with the mass fraction of 0.002%, and uniformly stirring;
(13) filling: adding carbon dioxide, bottling, sealing and storing.
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Application publication date: 20211026 |