CN1364873A - Process for brewing organge fruit vinegar - Google Patents
Process for brewing organge fruit vinegar Download PDFInfo
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- CN1364873A CN1364873A CN 02110669 CN02110669A CN1364873A CN 1364873 A CN1364873 A CN 1364873A CN 02110669 CN02110669 CN 02110669 CN 02110669 A CN02110669 A CN 02110669A CN 1364873 A CN1364873 A CN 1364873A
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Abstract
The organe fruit vinegar brewing process includes the steps of: fruit pulp preparation, rice syrup preparation, alcohol fermentation, acetic acid fermentation, spraying, disinfecting and aging. The alcohol fermentation is a liquid fermentation course with composite fermenting agent and rice syrup added; and the acetic acid fermentation is a solid fermentation course with acetobacteria added. The present invention has good taste, high effective component content and high yield, and contains several nutritive matters.
Description
Technical field
The present invention relates to a kind of fruit vinegar brew method, relate in particular to a kind of process for brewing organge fruit vinegar.
Background technology
Studied both at home and abroad and facts have proved modern age, contains multiple nutritive and health protection components to the human body beneficial in the vinegar, has appetizing, nourishing the liver, detoxifcation, vessel softening, brings high blood pressure down, health care effectiveness such as reducing weight and beautifying features, sterilization.The value of vinegar more and more is subject to people's attention, and vinegar becomes medication and all good protective foodss of dietotherapy gradually from simple seasonings.Particularly the local flavor of fruit vinegar and nutrition all are better than grain vinegar, unique flavor, and mouthfeel is fresh.Thereby being subjected to the human consumer more welcomes.Come nearby in states such as American-European and Japan, fruit vinegar development very in fashion.Cider vinegar, grape vinegar have now been released.
Citrus contains the multiple nutrients health substance, except that containing sugar and organic acid, also contains multivitamin, constant and trace element, Flavonoid substances.Compare with fruit such as apple, grapes, the carotene that contains in the citrus, vitamins C increase a lot.And citrus is widely distributed in China, and output is very big, aboundresources, if can utilize citrus to carry out deep processing, brew organge fruit vinegar into, both can make full use of mutually withered resource, improve its added value greatly, the food that benefits HUMAN HEALTH be can provide again, good economic benefit and social benefit realized.But because citrus and apple, grape are different, the citrus composition complexity, contain bitter substance, the fruit vinegar quality is had a significant impact, thereby utilizes citrus brewing fruit vinegar difficulty big, thereby still develop organge fruit vinegar so far.
Summary of the invention
The objective of the invention is to: a kind of feasible processing method brew organge fruit vinegar rationally is provided, to solve of the detrimentally affect of minor matters tangerine bitter substance to fruit vinegar flavor, mouthfeel, reduce loss of active ingredients, improve the product yield, reduce cost, thereby provide flavor taste good, contain the organge fruit vinegar of multiple nutrients material.
Brew method of the present invention may further comprise the steps: (1) pulp preparation: will going rotten earlier rotten fruit is chosen, and impurity and pollutent on the water flush away pericarp are smashed seed in the citrus avoiding with the low speed crusher, and raw material crushing is become pulp; (2) rice syrup preparation: after adding a water 4-8 times water gaging after rice pulverized and sizing mixing, the α-Dian Fenmei that adds the 0.04-0.1% high temperature resistant type stirs, heat liquefy to the DE value at 14-16, kept 5-10 minute in 100 ℃, the liquefaction postcooling adds saccharifying enzyme 0.2-0.5% and carried out saccharification 2-4 hour to 50-60 ℃; (3) zymamsis: adopt liquid fermentation method, above-mentioned pulp is mixed with rice syrup, sugar degree regulation is to 14-16, place fermentor tank, when 25-30 ℃ of temperature, add compound ferment (301#) 10-20 weight part in per 1000 weight part citrus pulps, carry out zymamsis in 28-33 ℃ behind the mixing, ferment when alcohol no longer increases till; (4) acetic fermentation: add wheat bran, cavings mixture 2000-2500 weight part, acetic bacteria 150-200 weight part again, carry out acetic fermentation after mixing thoroughly, ferment when acidity no longer increases till; It advances the pond temperature is 36-38 ℃, and the prior fermentation temperature is 40-43 ℃, and the later stage fermentation temperature is that 36-38 ℃ (5) are drenched vinegar, sterilization, ageing routinely and made.
During the inventive method zymamsis, add compound ferment and rice syrup, carry out liquid fermentation method; During acetic fermentation, add acetic bacteria, adopt solid state fermentation.
The present invention also with former vinegar according to seasoning type fruit vinegar with drink type tartaric acid specification of quality and modulate.
The inventive method can solve the detrimentally affect of minor matters tangerine bitter substance to fruit vinegar flavor, mouthfeel, reduces loss of active ingredients, improves the product yield, reduces cost, thereby provides flavor taste good, contains the organge fruit vinegar of multiple nutrients material.
Embodiment
The present invention is described in detail below in conjunction with embodiment.Embodiment 1:
The rotten fruit that will go rotten is earlier chosen, and impurity and pollutent on the water flush away pericarp become pulp with raw material crushing, avoid seed in the citrus is smashed as far as possible; After adding a water 4-8 times water gaging after rice pulverized and sizing mixing, the α-Dian Fenmei that adds the 0.004-0.1% high temperature resistant type stirs, heat liquefy to the DE value be 15, kept 5-10 minute in 100 ℃, liquefaction postcooling to 60 ℃ adds saccharifying enzyme 0.2-0.5% and carried out saccharification 4 hours, and is standby; Adopt liquid fermentation method, above-mentioned pulp is mixed with rice syrup, sugar degree regulation to pol is 15, place fermentor tank, when 25-30 ℃ of temperature, in 1000 gram citrus pulps, add compound ferment (301#) 20 grams, carry out zymamsis in 28-33 ℃ behind the mixing, ferment when alcohol no longer increases till; Add wheat bran, cavings mixture 2300 weight parts, acetic bacteria 200 grams again, carry out acetic fermentation after mixing thoroughly, ferment when acidity does not now increase till; Drenching vinegar, sterilization, ageing routinely makes.
Embodiment 2:
To going rotten earlier rotten fruit is chosen, and impurity and pollutent on the water flush away pericarp become pulp with raw material crushing, seed in the citrus is smashed avoiding with the low speed crusher; After adding a water 4-8 times water gaging after rice pulverized and sizing mixing, the α-Dian Fenmei that adds 0.04% high temperature resistant type stirs, heat liquefy to DE value be 14, kept 5-10 minute in 100C, the postcooling to 50 ℃ of liquefying adds saccharifying enzyme 0.3% and carried out saccharification 3 hours, and is standby; Adopt liquid fermentation method, above-mentioned pulp is mixed with rice syrup, sugar degree regulation to pol is 15, place fermentor tank, when 25-30 ℃ of temperature, in 1000 gram citrus pulps, add compound ferment 15 grams, carry out zymamsis in 28-33 ℃ behind the mixing, ferment to alcohol no longer increase anti-till; Add wheat bran, cavings mixture 2500 weight parts, acetic bacteria 200 grams again, carry out acetic fermentation after mixing thoroughly, ferment when acidity does not now increase till; Drenching vinegar, sterilization, ageing routinely makes.
Claims (3)
1, a kind of process for brewing organge fruit vinegar may further comprise the steps:
(a) pulp preparation: will going rotten earlier rotten fruit is chosen, and impurity and pollutent on the water flush away pericarp become pulp with raw material crushing, the withered middle seed of mandarin orange is smashed avoiding with the low speed crusher;
(b) rice syrup preparation: after adding a water 4-8 times water gaging after rice pulverized and sizing mixing, the α-Dian Fenmei that adds the 0.04-0.1% high temperature resistant type stirs, heat and liquefy to DE value 14-16, kept 5-10 minute in 100 ℃, the liquefaction postcooling adds saccharifying enzyme 0.2-0.5% and carried out saccharification 2-4 hour to 50-60 ℃;
(c) zymamsis: adopt liquid fermentation method, above-mentioned pulp is mixed with rice syrup, sugar degree regulation is to 14-16, place fermentor tank, when 25-30 ℃ of temperature, add compound ferment 10-20 weight part in per 1000 weight part citrus pulps, carry out zymamsis in 28-33 ℃ behind the mixing, ferment when alcohol no longer increases till;
(d) acetic fermentation: add wheat bran, cavings mixture 2000-2500 weight part, acetic bacteria 150-200 weight part again, carry out acetic fermentation after mixing thoroughly, ferment when acidity no longer increases till;
(e) drenching vinegar, sterilization, ageing routinely makes.
2, process for brewing organge fruit vinegar according to claim 1 is characterized in that: the pond temperature of advancing of acetic fermentation is 36-38 ℃, and the prior fermentation temperature is 40-43 ℃, and the later stage fermentation temperature is 36-38 ℃.
3, process for brewing organge fruit vinegar according to claim 1 and 2 is characterized in that: when using zymamsis, add compound ferment and rice syrup, carry out liquid fermentation method; When using acetic fermentation, add acetic bacteria, adopt solid state fermentation.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 02110669 CN1364873A (en) | 2002-01-25 | 2002-01-25 | Process for brewing organge fruit vinegar |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 02110669 CN1364873A (en) | 2002-01-25 | 2002-01-25 | Process for brewing organge fruit vinegar |
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| CN1364873A true CN1364873A (en) | 2002-08-21 |
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| CN 02110669 Pending CN1364873A (en) | 2002-01-25 | 2002-01-25 | Process for brewing organge fruit vinegar |
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Cited By (21)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2006108345A1 (en) * | 2005-04-01 | 2006-10-19 | Zhejiang Hangzhou Xinfu Pharmaceutical Co., Ltd. | Fruit vinegar-egg powder and composition containing vinegar-egg powder |
| CN101792710A (en) * | 2010-03-30 | 2010-08-04 | 朱博 | Process for brewing Nanfeng orange vinegar |
| CN101560462B (en) * | 2009-05-27 | 2012-01-11 | 彭荣荣 | Method for brewing navel orange vinegar |
| CN102382750A (en) * | 2011-11-08 | 2012-03-21 | 郑州轻工业学院 | Production method of kiwifruit vinegar and kiwifruit flavor vinegar |
| CN101709260B (en) * | 2009-12-04 | 2013-05-01 | 重庆兴奎酿造有限公司 | Strong oxygen-supplying liquid rotary fermentation process for navel orange vinegar |
| CN104031958A (en) * | 2014-06-11 | 2014-09-10 | 山西三盛合酿造有限公司 | Method for improving yield rate of starch in process of millet vinegar |
| CN104046656A (en) * | 2014-06-11 | 2014-09-17 | 山西三盛合酿造有限公司 | Method for increasing alcohol yield of millet vinegar in alcohol fermentation process |
| CN104263628A (en) * | 2014-10-21 | 2015-01-07 | 皖西学院 | Method for fermenting and preparing dendrobium huoshanness vinegar by taking processing excess material of rice and sugarcane as raw material |
| CN104277963A (en) * | 2014-10-21 | 2015-01-14 | 皖西学院 | Method for preparing table vinegar by fermenting rice and sugarcane processing residues serving as raw materials |
| CN104403908A (en) * | 2014-11-28 | 2015-03-11 | 柳州仙鼎酒厂 | Orange vinegar and preparation method thereof |
| CN104694371A (en) * | 2015-02-06 | 2015-06-10 | 丽水学院 | Citrus fruit vinegar prepared by composite strain mixed fermentation and preparation method thereof |
| CN104988044A (en) * | 2015-06-17 | 2015-10-21 | 安徽省百益食品有限公司 | Elegant golden orange rice vinegar with appetite promoting, antibiosis and anti-aging functions and preparation method thereof |
| CN104988042A (en) * | 2015-06-17 | 2015-10-21 | 安徽省百益食品有限公司 | Calcium-added coconut juice rose kumquat rice vinegar and preparation method thereof |
| CN104988047A (en) * | 2015-06-17 | 2015-10-21 | 安徽省百益食品有限公司 | Nutritive palatable kumquat rice vinegar with one part of black rice and three parts of glutinous rice and preparation method of nutritive palatable kumquat rice vinegar |
| CN104988039A (en) * | 2015-06-17 | 2015-10-21 | 安徽省百益食品有限公司 | Inflammation-diminishing anti-microbial ginseng ginger kumquat rice vinegar and preparing method thereof |
| CN104988031A (en) * | 2015-06-17 | 2015-10-21 | 安徽省百益食品有限公司 | Brain-strengthening digestant kumquat, crab meat and fragrant black glutinous rice vinegar and preparation method thereof |
| CN104988032A (en) * | 2015-06-17 | 2015-10-21 | 安徽省百益食品有限公司 | Sesame-flavor golden orange rice vinegar with anti-aging and stomach-regulating functions and preparation method thereof |
| CN104988045A (en) * | 2015-06-17 | 2015-10-21 | 安徽省百益食品有限公司 | Qi and blood benefiting brilliant red kumquat rice vinegar and preparation method thereof |
| CN104988043A (en) * | 2015-06-17 | 2015-10-21 | 安徽省百益食品有限公司 | Eyesight-improving heat-dissipation anti-inflammation kumquat black rice vinegar and preparing method thereof |
| CN106434260A (en) * | 2016-10-25 | 2017-02-22 | 江西梅峰食品有限公司 | Making method of shaddock vinegar |
| CN107164203A (en) * | 2017-07-17 | 2017-09-15 | 济源市王屋山石匣醋厂 | A kind of preparation method of jujube vinegar |
-
2002
- 2002-01-25 CN CN 02110669 patent/CN1364873A/en active Pending
Cited By (23)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2006108345A1 (en) * | 2005-04-01 | 2006-10-19 | Zhejiang Hangzhou Xinfu Pharmaceutical Co., Ltd. | Fruit vinegar-egg powder and composition containing vinegar-egg powder |
| CN101560462B (en) * | 2009-05-27 | 2012-01-11 | 彭荣荣 | Method for brewing navel orange vinegar |
| CN101709260B (en) * | 2009-12-04 | 2013-05-01 | 重庆兴奎酿造有限公司 | Strong oxygen-supplying liquid rotary fermentation process for navel orange vinegar |
| CN101792710A (en) * | 2010-03-30 | 2010-08-04 | 朱博 | Process for brewing Nanfeng orange vinegar |
| CN101792710B (en) * | 2010-03-30 | 2012-06-13 | 朱博 | Process for brewing Nanfeng orange vinegar |
| CN102382750A (en) * | 2011-11-08 | 2012-03-21 | 郑州轻工业学院 | Production method of kiwifruit vinegar and kiwifruit flavor vinegar |
| CN104031958A (en) * | 2014-06-11 | 2014-09-10 | 山西三盛合酿造有限公司 | Method for improving yield rate of starch in process of millet vinegar |
| CN104046656A (en) * | 2014-06-11 | 2014-09-17 | 山西三盛合酿造有限公司 | Method for increasing alcohol yield of millet vinegar in alcohol fermentation process |
| CN104263628A (en) * | 2014-10-21 | 2015-01-07 | 皖西学院 | Method for fermenting and preparing dendrobium huoshanness vinegar by taking processing excess material of rice and sugarcane as raw material |
| CN104277963A (en) * | 2014-10-21 | 2015-01-14 | 皖西学院 | Method for preparing table vinegar by fermenting rice and sugarcane processing residues serving as raw materials |
| CN104403908A (en) * | 2014-11-28 | 2015-03-11 | 柳州仙鼎酒厂 | Orange vinegar and preparation method thereof |
| CN104694371A (en) * | 2015-02-06 | 2015-06-10 | 丽水学院 | Citrus fruit vinegar prepared by composite strain mixed fermentation and preparation method thereof |
| CN104694371B (en) * | 2015-02-06 | 2017-05-10 | 丽水学院 | Citrus fruit vinegar prepared by composite strain mixed fermentation and preparation method thereof |
| CN104988044A (en) * | 2015-06-17 | 2015-10-21 | 安徽省百益食品有限公司 | Elegant golden orange rice vinegar with appetite promoting, antibiosis and anti-aging functions and preparation method thereof |
| CN104988042A (en) * | 2015-06-17 | 2015-10-21 | 安徽省百益食品有限公司 | Calcium-added coconut juice rose kumquat rice vinegar and preparation method thereof |
| CN104988047A (en) * | 2015-06-17 | 2015-10-21 | 安徽省百益食品有限公司 | Nutritive palatable kumquat rice vinegar with one part of black rice and three parts of glutinous rice and preparation method of nutritive palatable kumquat rice vinegar |
| CN104988039A (en) * | 2015-06-17 | 2015-10-21 | 安徽省百益食品有限公司 | Inflammation-diminishing anti-microbial ginseng ginger kumquat rice vinegar and preparing method thereof |
| CN104988031A (en) * | 2015-06-17 | 2015-10-21 | 安徽省百益食品有限公司 | Brain-strengthening digestant kumquat, crab meat and fragrant black glutinous rice vinegar and preparation method thereof |
| CN104988032A (en) * | 2015-06-17 | 2015-10-21 | 安徽省百益食品有限公司 | Sesame-flavor golden orange rice vinegar with anti-aging and stomach-regulating functions and preparation method thereof |
| CN104988045A (en) * | 2015-06-17 | 2015-10-21 | 安徽省百益食品有限公司 | Qi and blood benefiting brilliant red kumquat rice vinegar and preparation method thereof |
| CN104988043A (en) * | 2015-06-17 | 2015-10-21 | 安徽省百益食品有限公司 | Eyesight-improving heat-dissipation anti-inflammation kumquat black rice vinegar and preparing method thereof |
| CN106434260A (en) * | 2016-10-25 | 2017-02-22 | 江西梅峰食品有限公司 | Making method of shaddock vinegar |
| CN107164203A (en) * | 2017-07-17 | 2017-09-15 | 济源市王屋山石匣醋厂 | A kind of preparation method of jujube vinegar |
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