CN115873681A - Fruit vinegar and preparation method and application thereof - Google Patents
Fruit vinegar and preparation method and application thereof Download PDFInfo
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- CN115873681A CN115873681A CN202211458486.4A CN202211458486A CN115873681A CN 115873681 A CN115873681 A CN 115873681A CN 202211458486 A CN202211458486 A CN 202211458486A CN 115873681 A CN115873681 A CN 115873681A
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- 235000021419 vinegar Nutrition 0.000 title claims abstract description 61
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 55
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims abstract description 105
- 238000000855 fermentation Methods 0.000 claims abstract description 79
- 230000004151 fermentation Effects 0.000 claims abstract description 79
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 32
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 26
- 235000015203 fruit juice Nutrition 0.000 claims abstract description 16
- 239000000758 substrate Substances 0.000 claims abstract description 16
- 241000894006 Bacteria Species 0.000 claims abstract description 9
- 235000013361 beverage Nutrition 0.000 claims abstract description 7
- 239000007788 liquid Substances 0.000 claims description 15
- 238000000034 method Methods 0.000 claims description 13
- 230000001476 alcoholic effect Effects 0.000 claims description 12
- 238000000926 separation method Methods 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- 229930006000 Sucrose Natural products 0.000 claims description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 2
- 239000005720 sucrose Substances 0.000 claims description 2
- 239000004615 ingredient Substances 0.000 abstract description 7
- 239000002994 raw material Substances 0.000 abstract description 7
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 239000008369 fruit flavor Substances 0.000 abstract description 4
- 235000019645 odor Nutrition 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 2
- 241000207199 Citrus Species 0.000 description 9
- 235000020971 citrus fruits Nutrition 0.000 description 9
- 235000015097 nutrients Nutrition 0.000 description 9
- 150000003839 salts Chemical class 0.000 description 8
- WRMNZCZEMHIOCP-UHFFFAOYSA-N 2-phenylethanol Chemical compound OCCC1=CC=CC=C1 WRMNZCZEMHIOCP-UHFFFAOYSA-N 0.000 description 6
- 235000015197 apple juice Nutrition 0.000 description 6
- 239000003205 fragrance Substances 0.000 description 6
- MDHYEMXUFSJLGV-UHFFFAOYSA-N phenethyl acetate Chemical compound CC(=O)OCCC1=CC=CC=C1 MDHYEMXUFSJLGV-UHFFFAOYSA-N 0.000 description 6
- 238000001914 filtration Methods 0.000 description 5
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 5
- 239000012528 membrane Substances 0.000 description 5
- JLIDRDJNLAWIKT-UHFFFAOYSA-N 1,2-dimethyl-3h-benzo[e]indole Chemical compound C1=CC=CC2=C(C(=C(C)N3)C)C3=CC=C21 JLIDRDJNLAWIKT-UHFFFAOYSA-N 0.000 description 4
- DULCUDSUACXJJC-UHFFFAOYSA-N benzeneacetic acid ethyl ester Natural products CCOC(=O)CC1=CC=CC=C1 DULCUDSUACXJJC-UHFFFAOYSA-N 0.000 description 4
- 235000013339 cereals Nutrition 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 238000000108 ultra-filtration Methods 0.000 description 4
- 235000019987 cider Nutrition 0.000 description 3
- 238000007599 discharging Methods 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- CSNNHWWHGAXBCP-UHFFFAOYSA-L Magnesium sulfate Chemical compound [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000012041 food component Nutrition 0.000 description 2
- 235000013355 food flavoring agent Nutrition 0.000 description 2
- 239000007789 gas Substances 0.000 description 2
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- 238000010438 heat treatment Methods 0.000 description 2
- 235000012907 honey Nutrition 0.000 description 2
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- 238000002470 solid-phase micro-extraction Methods 0.000 description 2
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- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010015535 Euphoric mood Diseases 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 241000220317 Rosa Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 235000011054 acetic acid Nutrition 0.000 description 1
- 238000010564 aerobic fermentation Methods 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- LFVGISIMTYGQHF-UHFFFAOYSA-N ammonium dihydrogen phosphate Chemical compound [NH4+].OP(O)([O-])=O LFVGISIMTYGQHF-UHFFFAOYSA-N 0.000 description 1
- 229910000387 ammonium dihydrogen phosphate Inorganic materials 0.000 description 1
- 238000003556 assay Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000001465 calcium Nutrition 0.000 description 1
- 238000004364 calculation method Methods 0.000 description 1
- 229940041514 candida albicans extract Drugs 0.000 description 1
- 230000003197 catalytic effect Effects 0.000 description 1
- 238000006555 catalytic reaction Methods 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 229940095714 cider vinegar Drugs 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000002743 euphoric effect Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000000706 filtrate Substances 0.000 description 1
- 239000006260 foam Substances 0.000 description 1
- 238000005187 foaming Methods 0.000 description 1
- 239000010200 folin Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 235000001727 glucose Nutrition 0.000 description 1
- 238000001785 headspace extraction Methods 0.000 description 1
- 239000001307 helium Substances 0.000 description 1
- 229910052734 helium Inorganic materials 0.000 description 1
- SWQJXJOGLNCZEY-UHFFFAOYSA-N helium atom Chemical compound [He] SWQJXJOGLNCZEY-UHFFFAOYSA-N 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 150000002500 ions Chemical class 0.000 description 1
- 229920002521 macromolecule Polymers 0.000 description 1
- 229910052943 magnesium sulfate Inorganic materials 0.000 description 1
- 235000019341 magnesium sulphate Nutrition 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 238000004949 mass spectrometry Methods 0.000 description 1
- 238000010907 mechanical stirring Methods 0.000 description 1
- 238000005374 membrane filtration Methods 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000019837 monoammonium phosphate Nutrition 0.000 description 1
- 235000019796 monopotassium phosphate Nutrition 0.000 description 1
- 229910000402 monopotassium phosphate Inorganic materials 0.000 description 1
- 235000015205 orange juice Nutrition 0.000 description 1
- PJNZPQUBCPKICU-UHFFFAOYSA-N phosphoric acid;potassium Chemical compound [K].OP(O)(O)=O PJNZPQUBCPKICU-UHFFFAOYSA-N 0.000 description 1
- 229910001577 potassium mineral Inorganic materials 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 230000003595 spectral effect Effects 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000007858 starting material Substances 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 238000009834 vaporization Methods 0.000 description 1
- 230000008016 vaporization Effects 0.000 description 1
- 238000009423 ventilation Methods 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
- 239000012138 yeast extract Substances 0.000 description 1
Classifications
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02E—REDUCTION OF GREENHOUSE GAS [GHG] EMISSIONS, RELATED TO ENERGY GENERATION, TRANSMISSION OR DISTRIBUTION
- Y02E50/00—Technologies for the production of fuel of non-fossil origin
- Y02E50/10—Biofuels, e.g. bio-diesel
Landscapes
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The invention belongs to the technical field of food processing, and provides fruit vinegar and a preparation method and application thereof, wherein fruit juice is used as a main fermentation substrate, yeast is used for firstly carrying out alcohol fermentation to convert sugar in the fruit juice into alcohol, and then acetic acid bacteria is added for carrying out acetic acid fermentation to convert the alcohol into acetic acid, so that other odors can be avoided, and the unique fruit flavor is ensured; the fruit juice is not needed to be added after the grains are used as raw materials for fermentation, so that the cost is saved, and the fermentation process is simple and convenient and easy to operate; in addition, the invention makes full use of the ingredients in the fruits for fermentation, so that the variety and the content of the nutritional ingredients in the fruit vinegar are richer and higher; the fruit vinegar prepared by the invention can be used for preparing beverage vinegar and the like.
Description
Technical Field
The invention relates to the technical field of food processing, and particularly relates to fruit vinegar and a preparation method and application thereof.
Background
The fruit vinegar contains rich nutrient substances and has certain health care effect. At present, most of fruit vinegar in the market is prepared by brewing vinegar from grains, adding fruit juice, and adding a plurality of sweetening agents and sour agents for blending. However, since brewing with grains involves the inherent smell of grains, the flavor of fruit vinegar is affected, and the nutritional ingredients in the fruit juice cannot be utilized well. Therefore, there is a need to develop a novel fruit vinegar beverage with special aroma and taste and capable of fully utilizing the nutritional ingredients in fruits.
Disclosure of Invention
The present invention is directed to solving at least one of the problems of the prior art described above. Therefore, the fruit vinegar prepared by the invention has unique fruit flavor, is free from other odors, and makes full use of the components in the fruits for fermentation, so that the fruit vinegar has rich and high-content nutritional components.
The first aspect of the invention provides a preparation method of fruit vinegar.
Specifically, the preparation method of the fruit vinegar comprises the following steps:
adding yeast into a fermentation substrate to perform alcoholic fermentation, performing first solid-liquid separation to obtain liquid containing alcohol, adding acetic acid bacteria into the liquid containing alcohol, performing acetic acid fermentation, and performing second solid-liquid separation to obtain fruit vinegar.
The fruit vinegar prepared by the method has unique fruit flavor, avoids other odors, fully utilizes the components in the fruits for fermentation, and can ensure that the fruit vinegar has richer and higher content of nutritional components.
Preferably, the mass percent of the yeast is 0.05-0.3% based on the mass of the fermentation substrate.
More preferably, the mass percentage of yeast is 0.1% based on the mass of fermentation substrate.
Preferably, the volume percentage of the acetic acid bacteria is 0.1% -0.5% based on the volume of the liquid containing alcohol.
More preferably, the percentage by volume of the acetic acid bacteria is 0.45% based on the volume of the liquid containing alcohol.
Preferably, the temperature of the alcohol fermentation is 28-35 ℃, and the alcohol fermentation is stopped when the mass percent of the alcohol is more than or equal to 11.5%.
More preferably, the temperature of the alcoholic fermentation is 30-32 ℃.
Preferably, the sugar degree (Bix) of the fermentation substrate is 18-24%.
More preferably, the sugar degree of the fermentation substrate is 18-20%.
Preferably, the temperature of the acetic acid fermentation is 25-35 ℃, and the acetic acid fermentation is stopped when the mass percentage of the alcohol is less than or equal to 0.35%.
More preferably, the temperature of the acetic fermentation is 30 ± 0.1 ℃.
Preferably, the first solid-liquid separation is filtration with a membrane filter press and/or an ultrafiltration machine.
Preferably, the second solid-liquid separation is ultrafiltration by organic membrane filtration. The ultrafiltration is used for filtering impurities and macromolecular substances and keeping the fruit vinegar stable and free from precipitation.
Preferably, the organic film is an 8 ten thousand Da organic film.
Preferably, the acetic fermentation is carried out in a self-priming fermentor. The self-suction fermentation tank is a fermentation tank suitable for aerobic fermentation without introducing compressed air into the fermentation tank specially, and is equipped with a specially designed mechanical stirring device, when the stirring paddle is rotated, the air-guide tube tightly attached to the bottom of the paddle can utilize partial vacuum produced when the paddle can remove liquid to suck the air in the atmosphere into the tank after filtering.
Preferably, before the acetic acid fermentation, the mass percent of the alcohol is controlled to be 4-4.5%, and the mass percent of the acetic acid is controlled to be 5.5-6.5%. Before starting acetic fermentation, fermentation is better carried out by controlling proper alcohol and acetic acid concentration physicochemical indexes.
Preferably, the acetic acid fermentation also comprises the addition of nutrient salt.
Preferably, the mass percent of the nutrient salt is 0.05-0.13%. Before acetic fermentation, the invention adopts a composite seasoning technology, and the liquid containing alcohol is blended to the physicochemical index suitable for the acetic fermentation by adding nutrient salt.
Preferably, the nutrient salt comprises one or more of glucose, ammonium dihydrogen phosphate, magnesium sulfate, yeast extract, potassium dihydrogen phosphate, minerals and vitamins.
Preferably, the fruit juice is one or more fruit juices.
Preferably, the fruit juice is apple juice and the yeast is AN yeast and/or AC-4 yeast.
More preferably, the fruit juice is apple juice and the yeast is AC-4 yeast. The fermentation power of the AC-4 yeast, namely the alcohol production speed, is high.
Preferably, the fruit juice is citrus juice.
More preferably, the citrus juice is a Pottus verniciflua juice. The preparation of the fruit vinegar can be adjusted by combining the characteristics of different regions.
Preferably, the citrus juice is obtained by crushing and centrifuging citrus pulp by using a stirring motor.
Preferably, when the soluble solid content in the fruit juice is more than or equal to 20%, before the alcoholic fermentation, the method also comprises the step of carrying out catalytic conversion by using enzyme and/or cells. When the content of soluble solids is high, in order to improve the efficiency of alcoholic fermentation, the starch is first converted into glucose and/or fructose by catalysis using enzymes and/or cells.
In a second aspect, the invention provides fruit vinegar.
A fruit vinegar prepared by the above preparation method is provided.
Preferably, the mass percentage of acetic acid in the fruit vinegar is more than or equal to 9.85%.
Preferably, the fruit vinegar contains one or more of ethyl phenylacetate, phenethyl acetate and phenethyl alcohol.
The second aspect of the invention provides application of the fruit vinegar.
Application of fruit vinegar in preparing beverage is provided.
A beverage vinegar comprises the fruit vinegar prepared by the method.
Preferably, the beverage vinegar further comprises a flavoring agent.
Compared with the prior art, the invention has the following beneficial effects:
(1) The fruit vinegar takes the fruit juice as a main fermentation substrate, the yeast is utilized to carry out alcoholic fermentation firstly, the sugar in the fruit juice is converted into alcohol, then the acetic acid bacteria are added for carrying out acetic acid fermentation, and the alcohol is converted into acetic acid; the fruit juice is directly adopted as the raw material, and the fruit juice is not needed to be added after the grains are used as the raw material for fermentation, so that the cost is saved, and the fermentation process is simple and convenient and is easy to operate; in addition, the invention makes full use of the ingredients in the fruits for fermentation, so that the variety and the content of the nutritional ingredients in the fruit vinegar are richer and higher;
(2) The fruit vinegar prepared by the invention has one or more mixed unique fruit flavors, and no other odor is mixed, thereby providing richer choices of drink vinegar varieties for consumers;
(3) The fruit vinegar prepared by the invention can be used for preparing drinks such as drink vinegar and the like through subsequent treatment.
Detailed Description
In order to make the technical solutions of the present invention more clearly apparent to those skilled in the art, the following examples are given for illustration. It should be noted that the following examples are not intended to limit the scope of the claimed invention.
The starting materials, reagents or apparatuses used in the following examples are, unless otherwise specified, either commercially available from conventional sources or can be obtained by known methods.
The raw materials used in the following examples and comparative examples:
AN yeast A: angel active dry yeast;
AC-4 Yeast: lesford AC-4 yeast;
self-suction fermentation tank: folin, VOTKPC600 self-priming acetic acid fermentor.
Example 1
A preparation method of apple vinegar comprises the following steps:
adding water into apple juice to adjust the sugar degree Bix to 20% as a fermentation substrate; adding AN yeast, fermenting at 30 deg.C until the mass percent of alcohol is not less than 11.5%, and ultrafiltering with membrane filter press and ultrafilter; filtering, adding acetic acid bacteria and acetic acid fermentation nutritive salt into filtrate (cider), adding into self-priming fermentation tank (200L acetification tower), fermenting at 30 + -0.1 deg.C until the mass percent of alcohol is less than or equal to 0.35%, and ultrafiltering with 8 ten thousand Da organic membrane to obtain cider vinegar;
the mass percentage of yeast based on the mass of fermentation substrate was 0.1%.
Taking the volume of the cider as a reference, the volume percentage of the acetic acid bacteria is 0.45 percent;
wherein, the process parameters of the 200L acetification tower are as follows:
1. raw materials: filtered cider, acetic acid fermentation nutrient salt and process water;
2. the concentration requirement of each feeding after starting fermentation is as follows: 0.6% of acetic acid, 10.2% of alcohol and 0.13% of acetic acid fermentation nutrient salt;
3. batch volume: 40L;
4. discharging control: starting a batch, discharging no material, and directly feeding 40L; discharging the material of the subsequent batches to 80L within 5 min;
4. collecting apple vinegar: collecting the discharged fermentation liquor when the acetic acid in the fermentation liquor reaches more than 9.85%;
5. and (3) feeding control: feeding 40L of the raw materials in each batch for 1.5-2h;
6. temperature control: 30 plus or minus 0.2 ℃;
7. and (3) ventilation control: high flow rate, 25-30L/min;
8. foam control: no mechanical defoaming configuration; close attention needs to be paid to the foaming in the can.
Example 2
A preparation method of orange vinegar comprises the following steps:
crushing the citrus pulp by a stirring motor, and centrifuging to obtain citrus juice; adding sucrose into the orange juice, blending to a sugar degree of Bix20% to obtain a fermentation substrate, adding yeast, fermenting at 30 deg.C until the mass percent of alcohol is more than or equal to 11.5%, and filtering with a membrane filter press and an ultrafilter; adding acetic acid fermentation nutritive salt into the filtered citrus wine, then putting the citrus wine into a self-suction fermentation tank, carrying out acetic acid fermentation at the temperature of 30 +/-0.1 ℃ until the mass percent of alcohol is less than or equal to 0.35%, fermenting to a fixed physicochemical index, and carrying out ultrafiltration by an organic membrane of 8 ten thousand Da to generate the citrus vinegar.
Example 3
This example differs from example 1 in that AN yeast was replaced with AC-4 yeast.
Comparative example 1
This comparative example differs from example 1 in that the apple juice was replaced with rice and after alcoholic and acetic fermentation, the apple juice was added.
Application example
A beverage vinegar is prepared from raw materials including the fruit vinegar prepared in example 1 and a flavoring agent.
Product effectiveness testing
1. As a result of examining the components after alcoholic fermentation in examples 1 and 3, the fermentation power of AC-4 yeast, that is, the rate of alcohol production, was 14.5% higher than that of AN yeast under the same alcoholic fermentation conditions. The calculation is as follows:
TABLE 1 alcoholic fermentation of examples 1 and 3
Fermentation power = (final alcohol content-initial alcohol content)/days;
fermentation capacity of AN Yeast: (10.692-0.33)/5 = 2.07%/day;
fermentation power of AC-4 Yeast: (11.14-0.46)/4.5 = 2.37%/day;
(2.37-2.07)/2.07*100％＝14.5％。
2. the fruit vinegar prepared in example 1, and commercially available HZAV (heng's) apple vinegar, XHAV (euphoric) apple vinegar were tested using a gas chromatography-mass spectrometer (GC-MS), wherein the GC-MS conditions were as follows:
solid phase micro-extraction: weighing 1.0g of sodium chloride in a 5mL headspace sample bottle, then taking 2mL of sample, sealing the headspace sample bottle, shaking uniformly, placing in a water bath at 40 ℃, performing solid phase microextraction fiber headspace extraction for 30min, desorbing at 250 ℃ for 5min, and then injecting a sample.
Gas chromatography conditions: agilent capillary column DB-wax (30 m × 0.25mm × 0.25 μm); carrying high-purity helium (He) gas with the flow rate of 1.0mL/min; temperature programming, wherein the initial temperature is kept at 40 ℃ for 5min, the heating rate is 2 ℃/min, the temperature is kept at 150 ℃ for 0min, the heating speed is 5 ℃/min, and the final temperature is 240 ℃ and is kept for 0min; the vaporization chamber temperature was 250 ℃.
Mass spectrometry conditions: electron Ionization (EI) source, electron energy 70eV, electron multiplier voltage 857V, ion source temperature 230 ℃, mass scan range 20-350amu.
The qualitative method comprises the following steps: the volatile flavor component detection Data processing is completed by Agilent Data Analysis software, unknown compounds are searched in NIST17 spectral library, the matching degree is calculated, and the substances can be confirmed only when the positive and negative matching degree is more than 80 (the maximum value is 100).
The specific results are shown in table 2 below:
table 2 gas chromatography assay of fruit vinegar prepared in example 1
As can be seen from table 2 above, the fruit vinegar prepared in example 1 of the present invention contains ethyl phenylacetate, phenethylacetate, and phenethyl alcohol, and gives the fruit vinegar a special fruit fragrance, and also has a unique honey fragrance and a rose fragrance. The fruit vinegar prepared in the embodiments 2-3 of the invention contains substances with fragrance such as ethyl phenylacetate, phenethylacetate, phenethyl alcohol and the like, so that the fruit vinegar also has special fruit fragrance. HZAV (Henry) and XHAV (Xinhe) are two types of existing fruit vinegar in the prior art, and the detection of GC-MS shows that neither type of fruit vinegar has ethyl phenylacetate, which indicates that the fruit vinegar does not have honey fragrance.
3. Nutritional ingredients
The fruit vinegar prepared by directly using fruits as the original fermentation substrate through alcohol fermentation and acetic acid fermentation contains rich amino acids, acetic acid, calcium, vitamins, malic acid and other nutrient components. In comparative example 1, rice was used as a fermentation substrate, and apple juice was added after fermentation, so that fruits could not be sufficiently used for fermentation, and the kinds and contents of nutrients in the prepared apple vinegar were reduced.
Claims (10)
1. The preparation method of the fruit vinegar is characterized by comprising the following steps:
adding yeast into a fermentation substrate for alcoholic fermentation, wherein the fermentation substrate contains fruit juice, then carrying out first solid-liquid separation to obtain liquid containing alcohol, adding acetic acid bacteria into the liquid containing alcohol, carrying out acetic acid fermentation, and carrying out second solid-liquid separation to obtain the fruit vinegar.
2. The method according to claim 1, wherein the mass percentage of the yeast is 0.05 to 0.3% based on the mass of the fermentation substrate.
3. The method according to claim 1, wherein the percentage by volume of the acetic acid bacteria is 0.1% to 0.5% based on the volume of the liquid containing alcohol.
4. The method according to claim 1, wherein the temperature of the alcoholic fermentation is 28 to 35 ℃, and the alcoholic fermentation is stopped when the mass percentage of the alcohol is not less than 11.5%.
5. The method for preparing the alcohol according to claim 1, wherein the temperature of the acetic acid fermentation is 25-35 ℃, and the acetic acid fermentation is stopped when the mass percent of the alcohol is less than or equal to 0.35%.
6. The method of claim 1, wherein the acetic acid fermentation is performed in a self-priming fermentor.
7. The method of claim 1, wherein the fermentation substrate further comprises water and/or sucrose.
8. The fruit vinegar prepared by the preparation method of any one of claims 1 to 7.
9. Use of the fruit vinegar of claim 8 in the preparation of a beverage.
10. A drink vinegar, comprising the fruit vinegar of claim 8.
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| CN202211458486.4A CN115873681A (en) | 2022-11-21 | 2022-11-21 | Fruit vinegar and preparation method and application thereof |
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102851193A (en) * | 2012-10-08 | 2013-01-02 | 河北科技大学 | Preparation method of semi-dry pear vinegar |
| CN113337368A (en) * | 2021-07-19 | 2021-09-03 | 天地壹号饮料股份有限公司 | Fruit vinegar, fruit vinegar beverage and preparation method thereof |
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2022
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102851193A (en) * | 2012-10-08 | 2013-01-02 | 河北科技大学 | Preparation method of semi-dry pear vinegar |
| CN113337368A (en) * | 2021-07-19 | 2021-09-03 | 天地壹号饮料股份有限公司 | Fruit vinegar, fruit vinegar beverage and preparation method thereof |
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