CN1392240A - Process for producing orange fruit vinegar - Google Patents

Abstract

The fruity organe vinegar is produced with fresh and ripe orange as main material and through peeling, squeezing to obtain juice, centrifugal separation, eliminating bitter, low temperature alcohol fermentation, acetic acid fermentation, aging, fitlering and sterilizing. It is superior to grain vinegar in components and nutritive value, has the special flavor and color of orange maintained.

Description

The production technique of orange fruit vinegar

Technical field:

The invention belongs to a kind of production method of fruit vinegar, be specifically related to a kind of method by citrus fruit processing orange fruit vinegar.

Background technology:

In the domestic food industry at present, the edible vinegar that is used as seasonings forms for the main raw material brew with grain basically.Be subjected to the influence of each side factor, the production cost of vinegar is higher, and taste is single, and nutritive value is on the low side.Oranges and tangerines the nutritive ingredient such as VITAMIN, amino acid, also contain functional components such as flavonoid, obacalactone in containing edible vinegar.China south especially Hunan Province has abundant citrus fruit resource, the before, during and after the production process serious disconnection of oranges and tangerines, and the loss in postpartum is quite serious, mostly with initial feed or work in-process form or low level converted products form such as orange juice, tangerine lobe can, enter the consumption market, and not enough to the research dynamics of oranges and tangerines deep processing, caused the oranges and tangerines industry situation that Higher output is not accompanied by a higher income.

Summary of the invention:

It is a kind of with citrus fruit that technical problem to be solved by this invention is to provide, particularly oranges and tangerines such as loose-skinned oranges, mandarin orange class, orange class are the method for raw material production fruit vinegar, adopting the modern food technology to solve restriction fruit makes bacillus aceticus in the vinegar and influenced by fruit juice acidity and the difficult problem that is difficult to survive, reduce production costs, improve citrus product value added, increase citrus farmer's income, promote the development of oranges and tangerines industry.

Technical solution of the present invention is: with fresh, sophisticated citrus fruit, particularly oranges and tangerines such as loose-skinned oranges, mandarin orange class, orange class are raw material, by remove the peel, squeeze the juice, centrifugation, debitterize, low temperature zymamsis, acetic fermentation, ageing, filtration, sterilization finish.Its technical process is: will clean behind the oranges and tangerines choosing fruit earlier, screenings is separated, skin slag for comprehensive after the separation utilizes, then with the fruit juice centrifugation, adding polygalacturonase in fruit juice liquefies, with debitterize enzyme debitterize, add compound clarifier again and leave standstill clarification, adjust sour sugared ratio behind the deslagging, carry out zymamsis then, its barms is to cultivate by test tube, triangular flask is cultivated, seed tank culture obtains, carry out acetic fermentation again, its bacillus aceticus also is to cultivate by test tube, triangular flask is cultivated, seed tank culture obtains, ageing at normal temperatures then, adopt freezing and filtering again, the degerming of ultrafiltration mode and other impurity are cased behind the filling and sealing.

The present invention is a raw material with the pure natural citrus fruit, it is the edible vinegar of raw material that its inherent composition, nutritive value all are better than with grain, it has kept the distinctive local flavor of citrus fruit, has the natural colored of citrus fruit, and purity is higher, quality is better and cost is very cheap, do not need to add other auxiliary ingredients, and fresh, strong oranges and tangerines fruital is arranged, tart flavour is soft, mouthfeel is plentiful, and pleasant impression is long.Fruit vinegar of the present invention is made and is fully adopted the modern science and technology method to produce, having solved fruit makes bacillus aceticus in the vinegar and influenced by fruit juice acidity and the difficult problem that is difficult to survive, thereby make and make the vinegar scope of resource and enlarge, the raw material abundance, can fully save food, reduce production costs, simultaneously to improving the citrus value-added content of product, increase citrus farmer's income, promote the development of oranges and tangerines industry to have positive effect.

Embodiment:

The concrete production stage of the present invention is:

1) material choice: selecting citrus fruit fresh, that ripening degree is good is raw material, fully cleans up;

2) squeeze the juice: the citrusfruit after the sorting washing has been dried adopts juice extractor to squeeze the juice, and remaining skin slag can be used as beverage or does other comprehensive utilizations;

3) centrifugation: the fruit juice after squeezing the juice adopts whizzer centrifugation, the insoluble solids such as screenings that contained to remove in the fruit juice;

4) liquefaction, debitterize: polygalacturonase is joined in the above-mentioned fruit juice, kept 1-3 hour down in 30-45 ℃, it is fully liquefied, and then add compound debitterize enzyme 0.1%-1% (m/m) and lay particular stress on sulfurous acid 60-120ppm, it is fully dissolved, and fully stir evenly, under 40-45 ℃ of temperature, kept 1-4 hour, carry out enzyme and handle;

5) clarification: with adding after compound clarifier 0.05%-0.2% (v/v) the dilution dissolving in the fruit juice of debitterize, fully stir evenly, at room temperature left standstill then 24～48 hours, to clarification, venting pomace;

6) the fruit juice composition is adjusted: the original fruit juice after the clarification is adjusted according to the particular case and the production alcoholic strength 4.0%-8.5% (v/v) that reaches that requires of its composition.Mainly be according to the result who detects, the sugar that calculating need be added, acid, SO ₂Amount;

7) zymamsis: select barms for use, will be through the yeast juice inoculation fermentation of three grades of enlarged culturing such as test tube cultivation, triangular flask cultivation, seed tank culture, inoculum size is 1-10%, and product temperature, sugar, acid and the ethanol content etc. of running check fermented liquid, leavening temperature is that 0.05%-0.2% (v/v) time is 2-5 days, reduces to residual sugar and finishes fermentation below 0.5%;

8) acetic fermentation: the present invention adopts and to tame preferred bacillus aceticus through orange juice, and improving surviving rate, enhanced activity can overcome bacillus aceticus and influenced by fruit juice acidity and the phenomenon that is difficult to survive.This step can adopt liquid fermentation method, also can adopt solid state fermentation.Select bacillus aceticus for use, to be inoculated in the zymamsis juice through the bacillus aceticus of three grades of enlarged culturing such as test tube cultivation, triangular flask cultivation, seed tank culture, inoculum size is about 5-15%, and the temperature of running check fermented liquid, alcohol and acetic acid content etc., till no longer rising to acetic acid content.Leavening temperature is 25-40 ℃ when adopting liquid fermentation method, and air flow is 1:0.05-0.3; When adopting solid state fermentation, leavening temperature is 30-45 ℃, and stir or turn over unstrained spirits 0.5-2 time every day;

9) ageing: normal temperature ageing one month;

10) freezing and filtering: adopt artificial cold method that fruit vinegar stoste was deposited about-6 ℃ 7 days, filter with diatomite filter freezing back;

11) allotment: the finished product fruit vinegar is carried out blending and seasoning with flavoring substances such as citrus flavourings;

12) ultrafiltration: heat sterilization, remove suspended substance, keep the nutrition and the local flavor of orange fruit vinegar, improve product quality;

13) filling and sealing: the ultrafiltration fruit vinegar carries out the automatic ration can through high bit buffering basin, and in time spiral cover seals;

14) detection, decals; After orange fruit vinegar after the can is qualified after testing, decals, vanning.

Most preferred embodiment of the present invention is:

Select fresh, give off a strong fragrance, the moisture foot, the citrus reticulata that pol is high, after fully cleaning, squeeze the juice, get its fruit juice, carry out centrifugation, after removing screenings, add polygalacturonase 0.6% (m/m) liquefaction, add debitterize zymin 0.6% (m/m) again and carry out the debitterize processing, add compound clarifier 0.1% (v/v) and 100ppm potassium metabisulfite again, left standstill after the stirring and dissolving 36 hours, to clarification back venting pomace, and according to the pol of fruit juice, situation and required alcoholic strengths such as acidity, interpolation white sugar and abundant dissolving, add the yeast liquid 2.5% of three grades of enlarged culturing then, in 26 ℃ of low temperature fermentations, to residual sugar reduce to＜0.4% o'clock, stop zymamsis, the acetic bacteria liquid of adding 10%, adopt the liquid submerged fermentation method, controlled temperature and air flow are when acidity no longer rises, add salt 0.5% and stop fermentation, promptly get orange fruit vinegar stoste.Ageing is 1 month under the adding proteolytic enzyme normal temperature, gets final product can again behind freezing and filtering.Quality index of the present invention: 1, Oranoleptic indicator:

Project	Requirement
			Liquid state fermentation oranges and tangerines vinegar	Solid state fermentation oranges and tangerines vinegar
	Color and luster	Golden yellow or light yellow			Yellow or golden yellow
Fragrance			Has pure and fresh tangerine vinegar perfume (or spice)	Has harmonious oranges and tangerines kind tangerine vinegar perfume (or spice)
	Flavour	Tart flavour is soft, and free from extraneous odour has the citrus typical flavor			Tart flavour is soft, and aftertaste is long, free from extraneous odour
Outward appearance			Clarification, no suspended substance, nothing precipitation

2, physical and chemical index:

Project	Index
			Liquid state fermentation oranges and tangerines vinegar	Solid state fermentation oranges and tangerines vinegar
	Total acid (with acetometer), g/100ml	?????????????????≥3.50
Fixed acid (in lactic acid), g/100ml				????≥0.30	????≥0.60
	Soluble saltless solid, g/100ml	????≥4.00	????≥3.00
Reducing sugar (with glucose meter), g/100ml				????≥0.80	????≥1.00
	Amino nitrogen (in nitrogen), g/100ml	????≥0.012	????≥0.08

3, sanitary index:

Index name	Index
		Total plate count, individual/ml	????≤100
Coliform, individual/100ml	????≤3
		Pathogenic bacterium (meaning pathogen enterobacteria and pathogenic coccus)	Must not detect
Arsenic (As meter), mg/kg	????≤0.5
		Copper (Cu meter), mg/kg	????≤5
Plumbous (Pb meter), mg/kg	????0.5

Claims (4)

1, a kind of production technique of orange fruit vinegar is characterized in that it comprises following process steps:

1) material choice: select fresh, ripening degree preferably citrus fruit be raw material, fully clean up;

2) squeeze the juice: the citrusfruit after the sorting washing has been dried adopts juice extractor to squeeze the juice;

3) centrifugation: the fruit juice after squeezing the juice adopts the whizzer centrifugation;

4) liquefaction, debitterize: polygalacturonase 0.1%-1% (m/m) is joined in the above-mentioned fruit juice, kept 1-3 hour down in 30-45 ℃, and then add compound debitterize enzyme 0.1%-1% (m/m) and lay particular stress on sulfurous acid 60-120ppm, under 40-45 ℃ of temperature, kept 1-4 hour, carry out enzyme and handle;

5) clarification: fully stir evenly adding after compound clarifier 0.05%-0.2% (v/v) the dilution dissolving in the fruit juice of debitterize, at room temperature leave standstill 24～48 hours then to clarification, venting pomace;

6) zymamsis: select barms for use, will be through the yeast juice inoculation fermentation of three grades of enlarged culturing such as test tube cultivation, triangular flask cultivation, seed tank culture, inoculum size is 1-10%, leavening temperature is 15-40 ℃, time is 2-5 days, reduces to residual sugar and finishes fermentation below 0.5%;

7) acetic fermentation: select bacillus aceticus for use, will be inoculated in through the bacillus aceticus of three grades of enlarged culturing such as test tube cultivation, triangular flask cultivation, seed tank culture in the fermentation material juice, inoculum size is 5-15%;

8) ageing: normal temperature ageing one month;

9) freezing and filtering: adopt artificial cold method that fruit vinegar stoste was deposited about-6 ℃ 7 days, filter with diatomite filter freezing back;

10) ultrafiltration: heat sterilization, remove suspended substance;

11) filling and sealing: the ultrafiltration fruit vinegar carries out sealing after the automatic ration can through high bit buffering basin.

2, the production technique of orange fruit vinegar according to claim 1 is characterized in that the barms that is usually used in making grape wine that the zymamsis step adopts orange juice domestication to cultivate.

3, the production technique of orange fruit vinegar according to claim 1 is characterized in that the acetic fermentation step adopts orange juice to tame preferred bacillus aceticus.

4, according to the production technique of claim 1 or 3 described orange fruit vinegars, it is characterized in that the acetic fermentation step adopts liquid fermentation method or solid state fermentation, wherein the liquid fermentation method leavening temperature is 25-40 ℃, air flow is 1:0.05-0.3; The solid state fermentation leavening temperature is 30-45 ℃, and stir or turn over unstrained spirits 0.5-2 time every day.