CN1493680A - Fruit vinegar and its fermentation method and use - Google Patents
Fruit vinegar and its fermentation method and use Download PDFInfo
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- CN1493680A CN1493680A CNA021552835A CN02155283A CN1493680A CN 1493680 A CN1493680 A CN 1493680A CN A021552835 A CNA021552835 A CN A021552835A CN 02155283 A CN02155283 A CN 02155283A CN 1493680 A CN1493680 A CN 1493680A
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Abstract
A fruit vinegar is prepared from fresh Ou plum fruit through crushing, adding sulfurous acid solution, loading in fermentor, adding pectase and red wine yeast, fermenting, removing dregs, fermenting, transferring to another fermentor, sealing with SO2, inoculating acetic acid bacteria, fermenting and clarifying. Its advantages are good color and strong fragrance.
Description
Technical field
The present invention relates to a kind of fruit vinegar and brewing method and application in the food brewery industry.
Background technology
Vinegar is traditional seasonings, has history in several thousand.The health-care effect of vinegar is common people's common recognition already.Compendium of Material Medica record: vinegar can appetizing, nourishing the liver, nourishing the muscle and tendon, warm blood, sober up, eat the therapeutic method to keep the adverse qi flowing downward clearly, exorcise evil spirits and separate all poison.Modern medicine and trophology studies confirm that, contain rich organic acid in the vinegar, can soften vegetable fibre, promote the metabolism of sugar, sclerotin in the dissolving animal based food, promote the absorption of calcium, phosphorus, and can remove tired material-lactic acid and pyruvic acid in the muscle, regulate the acid base equilibrium in the blood, help digest, promote that nutritive substance is absorbed by human body in the food, VFA in the vinegar and amino acid etc. can stimulate people's cerebral nerve, the secretion of promoting digestion liquid, and suppress and reduce the formation of oxide compound in the aging course.
For a long time, the raw material of producing vinegar mainly is a grain, and raw material availability is low, consumes big.At this situation, people have carried out the research and the production of a series of fruits and vegetable vinegars, there have been fruits and vegetable vinegars such as cider vinegar, peach vinegar, strawberry vinegar, smoked plum vinegar, grape vinegar, tomato vinegar, orange vinegar, persimmon vinegar to appear on the market at present, not only enrich the kind in vinegar seasonings market, and opened up new market for the utilization of fruit and vegetable food.
Desertification is one of the serious environmental in the current whole world and social concern.The present desertification in China soil is very serious, and the desertification area of northern area is constantly expanded over nearly 50 years, has reached nearly 350,000 square kilometres, and is continuing expansion with annual 2460 square kilometres speed, and its rate of propagation has the trend that is quickening.Psammophyte has important effect in defending and controlling sand, excavate other economic worth of psammophyte, and ecological construction and industry development are combined, and with sand control cure sand, has important reality, society and economic implications.
Europe Lee (Cerasus humilis.BGE) is the psammophyte of rose department cherry genus.Former plant is a machaka, and root system is very flourishing, and root mass is huge, the about 0.5-1.5 rice of plant height, and the drought-enduring salt tolerant alkali that can resist cold, tool is good checks winds and fixes drifting sand, the soil conservation performance.Its fruit is contained nutritious, especially Vc, VB
2, V
EAnd the content of potassium, calcium, phosphorus, iron, zinc, selenium and Methionin all is higher than existing common fruit.Europe Lee's kernel and Gen Pi are as traditional Chinese medicine, and its nature,taste and action all has clearly record in Compendium of Material Medica and " legendary god of farming's book on Chinese herbal medicine ".
Summary of the invention
The purpose of this invention is to provide a kind of new fruit vinegar and brewing method thereof.
New fruit vinegar provided by the present invention is a Prunus Humilis bunge fruit vinegar, is that raw material is brewageed and made with Europe Lee's fresh fruit.
The brewing process of this Prunus Humilis bunge fruit vinegar is:
1) after the fresh fruit fragmentation with Europe Lee, add 6% sulfurous acid, cerasus humilis juice is 1000: 1 with the volume parts ratio of sulfurous acid;
2) broken fruit is packed into fermentor tank replenishes 6% sulfurous acid, makes fermented juice Central Asia vitriolic concentration remain on 55-65mg/L;
3) dipping adds polygalacturonase 40-50 gram/ton fermented liquid, red wine yeast 0.08-0.1 kilogram/ton fermented liquid; Fermentation, sugar is transferred in acid adjustment, makes a jar interior fruit juice sugar degree reach 200-210g/L, acid amount 8-9g/L;
4) separate slagging-off;
5) wine after the separation still continues to ferment to sugar degree 50-4 grams per liter, and alcoholic strength is 11-45% (v/v);
6) malic-lactic acid fermentation makes sugar part be the 0-250 grams per liter, and the acid amount is the 6-7.5 grams per liter, and alcoholic strength is 4-20% (V/V);
7) tank switching is removed the wine mud that fermentation produces, and is used the sulfurous gas sealed cans, makes wine liquid free sulphur content reach the 35-45 mg/litre, and total sulfur content reaches the 60-70 mg/litre;
8) insert acetic bacteria, ferment to total acid content and reach the 3-6 grams per liter, finish fermentation;
9) clarifying treatment obtains Prunus Humilis bunge fruit vinegar.
Raise and the filling of overflowing for fear of leavening temperature, remain with the space of 25-30% in the described fermentor tank.
In order to make fermentation carry out better, the described leavening temperature that adds behind polygalacturonase and the red wine yeast should be controlled at 22-32 ℃.Should carry out former wine circulation in the described fermenting process that adds behind polygalacturonase and the red wine yeast.Leavening temperature after the described separation should be controlled at 25-27 ℃.
For shorten fermentation time, reduce volatile acid content, improve the quality of wine, can insert milk-acid bacteria during described malic-lactic acid fermentation; The temperature of malic-lactic acid fermentation should be controlled at 23-25 ℃.
Except above-mentioned technology, the method of brewageing Europe Lee's vinegar is many in addition, the method of general brew fruits and vegetable vinegar all is applicable to brewages Europe Lee's vinegar, for example self-priming liquid submerged fermentation system vinegar method, enzyme process natural ventilation (liquefaction, saccharification, wineization) refluxes and makes the vinegar method, the liquid system vinegar method that refluxes, brewing vinegar with raw materials method, solid state fermentation system vinegar method.
With the Prunus Humilis bunge fruit vinegar that method of the present invention is made, color and luster is beautiful, gives off a strong fragrance, and has vast market prospect.Not only contain identical with existing fruit vinegar or similar nutritive ingredient in the fruit vinegar of the present invention, but also contain the trans-resveratrol and the analogue thereof of functions such as tool vessel softening, its nutrition and health care function is greatly improved.
The Europe Lee's fresh fruit that is used for production Prunus Humilis bunge fruit vinegar of the present invention can be wild Europe Lee's a fruit, also can be Europe Lee's of domestication, cultivation fruit.Because Europe Lee's planting cost is low, and is bigger as ecological forest grass planting area, and the assurance of raw material aspect is provided for the suitability for industrialized production of Prunus Humilis bunge fruit vinegar.Utilization to Europe Lee's fresh fruit, desertification land is administered with the economic worth of exploitation psammophyte obtained perfect the combination, the economic worth for excavating psammophyte combines ecological construction and industry development, with sand control cure sand, have important practical significance and economic implications
For the value that makes Europe Lee's vinegar obtains bigger performance, Prunus Humilis bunge fruit vinegar, fruit syrup and water can also be blent into the Prunus Humilis bunge fruit vinegar beverage, fruit syrup can be one or more in cerasus humilis juice, Sucus Mali pumilae, Pulp Citrulli juice, peach juice, strawberry juice, the pear juice, in order to make nutrition abundanter comprehensively, can also be added with trace element in the beverage simultaneously.
The Prunus Humilis bunge fruit vinegar alcoholic drink also is a product of Europe Lee's vinegar deep development, can be blent by Prunus Humilis bunge fruit vinegar, cerasus humilis juice, honey, Europe plum fruit wine and water to form.Wherein the per-cent of each ingredients constitute total amount is preferably:
Prunus Humilis bunge fruit vinegar 10-15%
Cerasus humilis juice 2-15%
Honey 0.2-5%
Europe plum fruit wine 5-20%
Water surplus
Europe plum fruit wine and brewing method thereof have been 02131155.2 at application number, and denomination of invention was described in detail in the patent application of " a kind of fruit wine and brewing method thereof ".
Europe of the present invention Lee's vinegar both can be industrial vinegar, also can be processed into edible vinegar.Cerasus humilis juice is remarkable to the existence cultivation effect of bifidus bacillus in the enteron aisle by the gluconic acid that microbial fermentation produces, simultaneously because the existence of gluconic acid, make that the local flavor of vinegar is better to eat soothes the spirit, because the health care and the trophic function of Europe Lee's vinegar, thereby in the production of healthcare products and makeup, will be used widely.
The present invention will be further described below in conjunction with specific embodiment.
Embodiment
Embodiment 1, brewage Prunus Humilis bunge fruit vinegar
1, pluck: in time plucking Europe Lee's fresh fruit is the assurance that obtains high-quality Europe plum fruit wine, requires about 9 one-tenth of fruit maturity;
2, sorting: remove decayed fruit, sick fruit;
3, fragmentation: the fresh fruit after gathering, carry out fragmentation, the fermentor tank of packing in 20 hours;
4, before broken fruit is packed fermentor tank into, drop into 1 liter 6% sulfurous acid earlier, to prevent the fruit juice oxidation, after broken fruit goes into jar, add the amount of 1 liter of sulfurous acid with per 1000 liters of fruit juice and constantly replenish, make fermented juice Central Asia vitriolic concentration remain on 60mg/L.The fermentor tank planted agent keeps 30% space, overflows in order to avoid leavening temperature raises and irritates;
5, former wine fermentation: dipping, add polygalacturonase 40 gram/ton fermented liquids (pulp rises to 50 gram/ton fermented liquids more for a long time), with 10 kilograms of/ton fermented liquids of red wine yeast, sugar is transferred in acid adjustment, make a jar interior fruit juice sugar degree reach 204g/L, acid amount 8.5g/L, 28 ℃ of control leavening temperatures (in 22-32 ℃ of scope all can) can adopt cold water to water the method cooling of tank skin when temperature is too high; Measure proportion, temperature, sugar degree every day between yeast phase, draws the leaven line chart, so that hold course of fermentation, attemperation, end fermentation in time;
6, former wine circulation: fermentation enters just often will in time be carried out former wine and circulate up and down, circulates every day 4 times, each 2 hours, pigment on the pericarp and tannin is fully leached guaranteeing;
7, separate slagging-off: when guaranteeing anthocyanin and tannin fully leaches, will in time separate pericarp, fruit stone with wine juice, with colourless substantially being as the criterion on the pericarp, undue immersion will make pectin, the tannin on the fruit stone on the pericarp immerse in the wine liquid, and it is bitter excessively to cause wine body instability easily to go out precipitation or wine liquid.During separation, should be with free juice and squeezing juice separated deposit, because the quality of free juice is superior;
8, separate secondary fermentation: the wine after the separation still continues to ferment to sugar degree 10 grams per liters, and ethanol content is 12% (v/v) (kind on desire system wine is decided).Temperature is controlled at 26 ℃ in the fermenting process, up to fermentation ends;
9, change malic-lactic acid fermentation over to, temperature is controlled at 24 ℃, needs 20 days approximately, and the person of having ready conditions can insert milk-acid bacteria to shorten fermentation time, reduces the content of volatile acid, the quality of raising wine, and making sugared part is 2 grams per liters, and the acid amount is 6.7 grams per liters, and alcoholic strength is 12% (V/V).Paper Chromatography is adopted in the check of malic-lactic acid fermentation;
10, milk fermentation finishes back tank switching in time, removes the wine mud that fermentation produces, and uses the sulfurous gas sealed cans, and control wine liquid free sulphur content is 40 mg/litre, and total sulfur content is 65 mg/litre;
11, insert acetic bacteria, regularly stir every day, draws leavening temperature-total acid content curve, reaches 4 grams per liters until total acid content, finishes fermentation.
12, clarifying treatment;
13, silicagel column filtration, candle formula are filtered, and obtain Prunus Humilis bunge fruit vinegar.
Embodiment 2, blend Europe Lee's vinegar beverage
The Prunus Humilis bunge fruit vinegar beverage, by embodiment 1 resulting Prunus Humilis bunge fruit vinegar, cerasus humilis juice, peach juice, and water blend and form.Various compositions shared volume parts ratio in every hectoliter of Prunus Humilis bunge fruit vinegar is:
Prunus Humilis bunge fruit vinegar 20%
Cerasus humilis juice 3%
Peach juice 3%
Water surplus
In this embodiment, more comprehensive in order to make nutrition, can also add trace element in the beverage.Prunus Humilis bunge fruit vinegar beverage taste of the present invention is different, Europe Lee gives off a strong fragrance, and good nutrition is not only arranged, and has gentle, quick, the joyful especially effect of relieving the effect of alcohol, and is the companion of alcohol user between feast.
Embodiment 3, blend the Prunus Humilis bunge fruit vinegar alcoholic drink
The Prunus Humilis bunge fruit vinegar alcoholic drink is blent by embodiment 1 described Prunus Humilis bunge fruit vinegar, cerasus humilis juice, honey, Europe plum fruit wine and water and is formed.Various compositions shared volume parts ratio in every hectoliter of Prunus Humilis bunge fruit vinegar is:
Prunus Humilis bunge fruit vinegar 15%
Cerasus humilis juice 5%
Honey 2%
Europe plum fruit wine 6%
Water surplus
Prunus Humilis bunge fruit vinegar alcoholic drink lovely luster of the present invention gives off a strong fragrance, special, graceful, the happy people of odor type, and the oral cavity fragrance residence time is longer.
Claims (10)
1, a kind of Prunus Humilis bunge fruit vinegar is that raw material is brewageed and made with Europe Lee's fresh fruit.
2, Prunus Humilis bunge fruit vinegar according to claim 1 is characterized in that: described brewing process is:
1) after the fresh fruit fragmentation with Europe Lee, add 6% sulfurous acid, cerasus humilis juice is 1000: 1 with the volume parts ratio of sulfurous acid;
2) broken fruit is packed into fermentor tank replenishes 6% sulfurous acid, makes fermented juice Central Asia vitriolic concentration remain on 55-65mg/L;
3) dipping adds polygalacturonase 40-50 gram/ton fermented liquid, red wine yeast 0.08-0.1 kilogram/ton fermented liquid; Fermentation, sugar is transferred in acid adjustment, makes a jar interior fruit juice sugar degree reach 200-210g/L, acid amount 8-9g/L;
4) separate slagging-off;
5) wine after the separation still continues to ferment to sugar degree 50-4 grams per liter, and alcoholic strength is 11-45% (v/v);
6) malic-lactic acid fermentation makes sugar part be the 0-250 grams per liter, and the acid amount is the 6-7.5 grams per liter, and alcoholic strength is 4-20% (V/V);
7) tank switching is removed the wine mud that fermentation produces, and is used the sulfurous gas sealed cans, makes wine liquid free sulphur content reach the 35-45 mg/litre, and total sulfur content reaches the 60-70 mg/litre;
8) insert acetic bacteria, ferment to total acid content and reach the 3-6 grams per liter, finish fermentation;
9) clarifying treatment obtains Prunus Humilis bunge fruit vinegar.
3, the production method of Prunus Humilis bunge fruit vinegar may further comprise the steps:
1) after the fresh fruit fragmentation with Europe Lee, add 6% sulfurous acid, cerasus humilis juice is 1000: 1 with the volume parts ratio of sulfurous acid;
2) broken fruit is packed into fermentor tank replenishes 6% sulfurous acid, makes fermented juice Central Asia vitriolic concentration remain on 55-65mg/L;
3) dipping adds polygalacturonase 40-50 gram/ton fermented liquid, red wine yeast 0.08-0.1 kilogram/ton fermented liquid; Fermentation, sugar is transferred in acid adjustment, makes a jar interior fruit juice sugar degree reach 200-210g/L, acid amount 8-9g/L;
4) separate slagging-off;
5) wine after the separation still continues to ferment to sugar degree 50-4 grams per liter, and alcoholic strength is 11-45% (v/v);
6) malic-lactic acid fermentation makes sugar part be the 0-250 grams per liter, and the acid amount is the 6-7.5 grams per liter, and alcoholic strength is 4-20% (V/V);
7) tank switching is removed the wine mud that fermentation produces, and is used the sulfurous gas sealed cans, makes wine liquid free sulphur content reach the 35-45 mg/litre, and total sulfur content reaches the 60-70 mg/litre;
8) insert acetic bacteria, ferment to total acid content and reach the 3-6 grams per liter, finish fermentation;
9) clarifying treatment obtains Prunus Humilis bunge fruit vinegar.
4, the production method of Prunus Humilis bunge fruit vinegar according to claim 3 is characterized in that: the space that remains with 25-30% in the described fermentor tank; The described leavening temperature that adds behind polygalacturonase and the red wine yeast is 22-32 ℃; Carry out former wine circulation in the described fermenting process that adds behind polygalacturonase and the red wine yeast; Leavening temperature after the described separation is 25-27 ℃.
5, the production method of Prunus Humilis bunge fruit vinegar according to claim 3 is characterized in that: insert milk-acid bacteria during described malic-lactic acid fermentation; The temperature of malic-lactic acid fermentation is 23-25 ℃.
6, Prunus Humilis bunge fruit vinegar beverage is blent by the described Prunus Humilis bunge fruit vinegar of claim 1, fruit syrup and water and to be formed.
7, Prunus Humilis bunge fruit vinegar beverage according to claim 6 is characterized in that: also be added with trace element in the described beverage; Described fruit syrup is one or more in cerasus humilis juice, Sucus Mali pumilae, Pulp Citrulli juice, peach juice, strawberry juice, pear juice, orange juice, orange juice, Lychee juice, the longan juice etc.
8, Prunus Humilis bunge fruit vinegar alcoholic drink is blent by the described Prunus Humilis bunge fruit vinegar of claim 1, cerasus humilis juice, honey, Europe plum fruit wine and water and to be formed.
9, Prunus Humilis bunge fruit vinegar beverage according to claim 8, it is characterized in that: the per-cent of described each ingredients constitute total amount is: Prunus Humilis bunge fruit vinegar 10-15%
Cerasus humilis juice 2-15%
Honey 0.2-5%
Europe plum fruit wine 5-20%
Water surplus
10, the application of the Prunus Humilis bunge fruit vinegar of claim 1 in producing edible vinegar, healthcare products and makeup.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB021552835A CN1301325C (en) | 2002-10-28 | 2002-12-12 | Fruit vinegar and its fermentation method and use |
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN02146617.3 | 2002-10-28 | ||
| CN02146617 | 2002-10-28 | ||
| CNB021552835A CN1301325C (en) | 2002-10-28 | 2002-12-12 | Fruit vinegar and its fermentation method and use |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1493680A true CN1493680A (en) | 2004-05-05 |
| CN1301325C CN1301325C (en) | 2007-02-21 |
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| Application Number | Title | Priority Date | Filing Date |
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| CNB021552835A Expired - Fee Related CN1301325C (en) | 2002-10-28 | 2002-12-12 | Fruit vinegar and its fermentation method and use |
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101880624A (en) * | 2010-06-18 | 2010-11-10 | 河南省林业学校 | Method for brewing fruit vinegar from almond-apricot pulp |
| CN101904525A (en) * | 2010-07-19 | 2010-12-08 | 广东祯州集团有限公司 | Litchi fruit vinegar beverage and production method thereof |
| CN102311909A (en) * | 2010-07-06 | 2012-01-11 | 王尧 | Preparation method of watermelon fruit vinegar containing citrulline and propolis |
| CN101531966B (en) * | 2008-03-11 | 2012-09-19 | 王彦龙 | Process for preparing sapodilla vinegar |
| CN102994362A (en) * | 2012-12-06 | 2013-03-27 | 陕西科技大学 | Method for fermenting apple vinegar |
| CN103710249A (en) * | 2012-10-09 | 2014-04-09 | 安徽(砀山)果源果乐技术研究院 | Preparation method of pear vinegar |
| CN103820298A (en) * | 2014-03-07 | 2014-05-28 | 余芳 | Manufacturing method of apricot plum fruit vinegar |
| CN103859523A (en) * | 2012-12-17 | 2014-06-18 | 云南太阳魂实业集团有限公司 | Four-round material feeding fermentation method to produce crystal grape fruit vinegar and application thereof |
| CN104621651A (en) * | 2015-01-26 | 2015-05-20 | 江苏大学 | Method for preparing fig vinegar beverage by using multi-strain mixed fermentation |
| CN108117963A (en) * | 2016-11-30 | 2018-06-05 | 温传雷 | A kind of production method of sweet tea peach vinegar |
| CN110004022A (en) * | 2019-05-13 | 2019-07-12 | 云南农业大学 | Thick stalk european bird cherry fruit vinegar preparation method based on mixed fermentation |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1357616A (en) * | 2001-12-19 | 2002-07-10 | 荣新民 | Technological process of producing sea-buckthorn vinegar with sea-buckthorn juice |
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2002
- 2002-12-12 CN CNB021552835A patent/CN1301325C/en not_active Expired - Fee Related
Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101531966B (en) * | 2008-03-11 | 2012-09-19 | 王彦龙 | Process for preparing sapodilla vinegar |
| CN101880624A (en) * | 2010-06-18 | 2010-11-10 | 河南省林业学校 | Method for brewing fruit vinegar from almond-apricot pulp |
| CN102311909A (en) * | 2010-07-06 | 2012-01-11 | 王尧 | Preparation method of watermelon fruit vinegar containing citrulline and propolis |
| CN101904525A (en) * | 2010-07-19 | 2010-12-08 | 广东祯州集团有限公司 | Litchi fruit vinegar beverage and production method thereof |
| CN103710249A (en) * | 2012-10-09 | 2014-04-09 | 安徽(砀山)果源果乐技术研究院 | Preparation method of pear vinegar |
| CN102994362A (en) * | 2012-12-06 | 2013-03-27 | 陕西科技大学 | Method for fermenting apple vinegar |
| CN103859523A (en) * | 2012-12-17 | 2014-06-18 | 云南太阳魂实业集团有限公司 | Four-round material feeding fermentation method to produce crystal grape fruit vinegar and application thereof |
| CN103820298A (en) * | 2014-03-07 | 2014-05-28 | 余芳 | Manufacturing method of apricot plum fruit vinegar |
| CN103820298B (en) * | 2014-03-07 | 2016-03-09 | 余芳 | A kind of making method of red Lee's fruit vinegar |
| CN104621651A (en) * | 2015-01-26 | 2015-05-20 | 江苏大学 | Method for preparing fig vinegar beverage by using multi-strain mixed fermentation |
| CN104621651B (en) * | 2015-01-26 | 2016-08-17 | 江苏大学 | A kind of method utilizing multiple bacteria compound fermentation to prepare Fig Vinegar beverage |
| CN108117963A (en) * | 2016-11-30 | 2018-06-05 | 温传雷 | A kind of production method of sweet tea peach vinegar |
| CN110004022A (en) * | 2019-05-13 | 2019-07-12 | 云南农业大学 | Thick stalk european bird cherry fruit vinegar preparation method based on mixed fermentation |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1301325C (en) | 2007-02-21 |
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Granted publication date: 20070221 Termination date: 20100112 |