WO2018095119A1 - 一种菠萝玫瑰茄复合果醋的制备方法 - Google Patents

一种菠萝玫瑰茄复合果醋的制备方法 Download PDF

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WO2018095119A1
WO2018095119A1 PCT/CN2017/102184 CN2017102184W WO2018095119A1 WO 2018095119 A1 WO2018095119 A1 WO 2018095119A1 CN 2017102184 W CN2017102184 W CN 2017102184W WO 2018095119 A1 WO2018095119 A1 WO 2018095119A1
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pineapple
roselle
fruit vinegar
juice
preparing
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PCT/CN2017/102184
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牛宝芬
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牛宝芬
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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

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  • the invention relates to a preparation method of fruit vinegar, in particular to a preparation method of compound fruit vinegar.
  • Fruit vinegar is an emerging health drink.
  • the preparation method of fruit vinegar is usually two steps of alcohol fermentation and acetic acid fermentation.
  • Chinese invention patent 201010232093.2 discloses a litchi fruit vinegar beverage and a production method thereof, which increase the fermentation process of lactic acid bacteria before alcohol fermentation, so that the aroma of the product is more full.
  • the technical problem to be solved by the present invention is to provide a preparation method of pineapple roselle compound fruit vinegar, which has rich fruit flavor, excellent mouthfeel, visual sense and nutrition.
  • a preparation method of pineapple roselle compound fruit vinegar the preparation steps are as follows:
  • Enzymatic hydrolysis 1 to 4 times of water is added to the whole juice of pineapple and roselle, heated to 40-50 ° C, pectinase and ⁇ -glucosidase are added, and after enzymatic hydrolysis for 1 to 2 hours, it is heated to 95 ° C inactivated enzyme 50 ⁇ 60s;
  • Alcoholic fermentation coarsely remove the pomace, then add the wine active dry yeast, ferment for 5-8 days, until the residual sugar is less than 4 g/L, and obtain the fermented mash;
  • Acetic acid fermentation Inoculating the Acetobacter culture solution in the fermentation mash, fermenting for 10-20 days, until the alcohol concentration is less than 0.5 degrees, filtering with an ultrafiltration membrane to remove the acetic acid bacteria to obtain the whole vinegar of pineapple and roselle whole juice fermentation ;
  • the sum of the amounts of pectinase and ⁇ -glucosidase in the step (2) enzymatic hydrolysis is 0.01% to 1% by weight of the whole juice of pineapple and roselle.
  • the ratio of the pectinase to the ⁇ -glucosidase is from 1 to 2:1 to 2.
  • the inoculum concentration of the strains in the steps (3) and (4) is 10 7 to 10 8 CFU/ml, and the fermentation temperature is 18 to 22 ° C.
  • the ultrafiltration membranes of steps (4) and (5) are ultrafiltration membranes having a pore diameter of 0.2 to 0.45 ⁇ m.
  • the weight ratio of the peeled pineapple pulp to the roselle in the step (1) is 1 to 2:1 to 2.
  • the blending is carried out by adding a clarified pineapple and roselle juice, honey, pure water to the original vinegar of pineapple and roselle whole juice, and filtering with an ultrafiltration membrane to obtain a pineapple.
  • Fruit vinegar with roselle is added to the original vinegar of pineapple and roselle whole juice, and filtering with an ultrafiltration membrane to obtain a pineapple.
  • the pineapple and the roselle juice clarified in the step (5) are the raw juice of the pineapple and roselle pulp with a weight ratio of 1 to 2:1 to 2, which are crushed, filtered, and clarified.
  • the invention first enzymatically decomposes pineapple and roselle whole juice before the alcohol fermentation and acetic acid fermentation step, destroys the cell wall of pineapple and roselle by the pulp enzyme to release the aroma component, and adds ⁇ -glucosidase to increase the flavor component. . Therefore, the fruit vinegar obtained is rich in fruit and has an excellent taste.
  • the invention selects the Lingnan characteristic fruit pineapple, and adds the ruby red, but the faint and tasteless roselle, so that the obtained fruit vinegar has the unique taste of pineapple, and has the unique ruby red color of the roselle, and has both pineapple And the nutrition of roselle is a complex fruit vinegar drink with both taste, visual and nutrition.
  • a preparation method of pineapple and roselle compound vinegar the preparation steps are as follows:
  • Alcohol fermentation coarsely remove the pomace, and then add the wine active dry yeast, the inoculation concentration is 10 7 CFU/ml, the fermentation is 5-8 days, until the residual sugar is less than 4 g/L, and the fermentation mash is obtained;
  • Acetic acid fermentation Inoculating the Acetobacter culture medium in the fermented mash, inoculation concentration of 10 8 CFU/ml, fermentation for 10-20 days, until the alcohol concentration is less than 0.5 degrees, filtering with an ultrafiltration membrane to remove the acetic acid bacteria Pineapple and roselle whole juice fermented raw vinegar;
  • Blending Add a clear pineapple and roselle juice, honey, purified water to the original vinegar of pineapple and roselle whole juice at a certain ratio, and add the weight ratio of 10:25:2:100, and then use Aperture
  • the 0.2 ⁇ m ultrafiltration membrane was filtered to obtain a pineapple and roselle compound vinegar.
  • the clarified pineapple and roselle juice are the raw juice of the pineapple and roselle pulp with a weight ratio of 2:1, crushed, filtered and clarified.
  • the sensory indicators of the product are as follows: the product is ruby red, with typical pineapple fruit fragrance, fresh and pleasant fermentation scent, harmonious aroma, fresh pineapple juice and fruit vinegar taste, soft taste, sweet and sour taste, clear and transparent liquid.
  • the physical and chemical indicators of the product are as follows: titration acid (calculated as tartaric acid, g/L), 4.5-9.0; volatile acid (calculated as acetic acid, g/L) ⁇ 1.5; soluble solids (20 ° C refractometer method, %) ⁇ 4.0; Total sulfur dioxide (SO2, mg/L) ⁇ 100.

Abstract

公开了一种菠萝玫瑰茄复合果醋的制备方法，制备步骤依次为：菠萝玫瑰茄全汁制备；酶解：加入果胶酶和β-葡萄糖苷酶，酶解；酒精发酵；醋酸发酵；调配。该方法在酒精发酵和醋酸菌发酵步骤之前通过加入果浆酶破坏菠萝玫瑰茄细胞壁使其释放香味成分，加入β-葡萄糖苷酶增加香味成分含量。

Description

一种菠萝玫瑰茄复合果醋的制备方法 技术领域
本发明涉及一种果醋的制备方法，特别涉及一种复合果醋的制备方法。
背景技术
果醋是一种新兴的健康饮料。果醋的制备方法通常为先酒精发酵再醋酸发酵两个步骤。中国发明专利201010232093.2公开了一种荔枝果醋饮料及其生产方法，在酒精发酵之前增加了乳酸菌发酵工艺，使产品的香气更加丰满。
发明内容
本发明所要解决的技术问题是提供一种菠萝玫瑰茄复合果醋的制备方法，该菠萝玫瑰茄复合果醋果香浓郁，具有极好的口感、视觉感和营养。
本发明所要解决的技术问题通过以下技术方案予以实现：
一种菠萝玫瑰茄复合果醋的制备方法，制备步骤依次为：
(1)菠萝与玫瑰茄全汁制备：将菠萝剥皮，果肉与玫瑰茄打碎，制得菠萝与玫瑰茄全汁；
(2)酶解：菠萝与玫瑰茄全汁中加入1～4倍的水，加温至40～50℃，加入果胶酶和β-葡萄糖苷酶，酶解1～2h后，加温至95℃灭酶50～60s；
(3)酒精发酵：粗滤除去果渣，然后加入葡萄酒活性干酵母，发酵5～8天，至残糖低于4克/L，得发酵醪；
(4)醋酸发酵：在发酵醪中接种醋酸杆菌培养液，发酵10-20天，至酒精浓度低于0.5度，用超滤膜过滤，除去醋酸菌即得菠萝与玫瑰茄全汁发酵原醋；
(5)调配得到菠萝与玫瑰茄复合果醋。
进一步的，步骤(2)酶解时果胶酶和β-葡萄糖苷酶的用量之和为菠萝与玫瑰茄全汁重量的0.01％～1％。
进一步的，步骤(2)酶解时果胶酶和β-葡萄糖苷酶的用量比为1～2∶1～2。
进一步的，步骤(3)和(4)的菌种接种浓度均为107～108CFU/ml，发酵温度均为18～22℃。
进一步的，步骤(4)和(5)超滤膜为孔径0.2～0.45μm的超滤膜。
进一步的，步骤(1)中去皮的菠萝果肉与玫瑰茄的重量配比为1～2∶1～2。
进一步的，步骤(5)所述调配是按一定比例，在菠萝与玫瑰茄全汁发酵原醋中加入澄清的菠萝与玫瑰茄原汁、蜂蜜、纯净水，再用超滤膜过滤，得到菠萝与玫瑰茄果醋。
进一步的，步骤(5)澄清的菠萝与玫瑰茄原汁是重量配比为1～2∶1～2的菠萝与玫瑰茄果肉打碎、过滤、澄清后的原汁。
本发明具有如下有益效果：
本发明在酒精发酵和醋酸菌发酵步骤之前先将菠萝与玫瑰茄全汁进行酶解，通过加入果浆酶破坏菠萝与玫瑰茄细胞壁使其释放香味成分，加入β-葡萄糖苷酶增加香味成分含量。因此得到的果醋果香浓郁，口感极佳。
另外，本发明选用岭南特色水果菠萝，并添加具有宝石红色但寡淡无味的玫瑰茄，使制得的果醋既具有菠萝特有的风味口感，又具有玫瑰茄特有的宝石红色，并兼具菠萝和玫瑰茄的营养，是一款口感、视觉感、营养兼备的复合果醋饮料。
具体实施方式
下面结合实施例对本发明进行详细的说明，实施例仅是本发明的优选实施方式，不是对本发明的限定。
实施例
一种菠萝与玫瑰茄复合果醋的制备方法，制备步骤依次为：
(1)菠萝与玫瑰茄全汁制备：将菠萝剥皮，与玫瑰茄打碎，制得菠萝与玫瑰茄全汁；
(2)酶解：菠萝与玫瑰茄全汁中加入1～4倍的水，加温至45℃，加入占菠萝与玫瑰茄全汁重量的0.05％重量的果胶酶和β-葡萄糖苷酶(两种酶的重量比为1∶1)，酶解1h后，加温至95℃灭酶60s；
(3)酒精发酵：粗滤除去果渣，然后加入葡萄酒活性干酵母，接种浓度为107CFU/ml，发酵5～8天，至残糖低于4克/L，得发酵醪；
(4)醋酸发酵：在发酵醪中接种醋酸杆菌培养液，接种浓度为108CFU/ml，发酵10-20天，至酒精浓度低于0.5度，用超滤膜过滤，除去醋酸菌即得菠萝与玫瑰茄全汁发酵原醋；
(5)调配：按一定比例，在菠萝与玫瑰茄全汁发酵原醋中加入澄清的菠萝与玫瑰茄原汁、蜂蜜、纯净水，加入的重量比例为10∶25∶2∶100，再用孔径 0.2μm的超滤膜过滤，得到菠萝与玫瑰茄复合果醋。其中澄清的菠萝与玫瑰茄原汁是重量配比为2∶1的菠萝与玫瑰茄果肉打碎、过滤、澄清后的原汁。
产品感官指标如下：产品为宝石红色，有典型的菠萝果香、清新怡人的发酵香，香气协调，具有鲜菠萝汁和果醋的滋味，滋味柔和，酸甜适口，澄清透明的液体。
产品理化指标如下：滴定酸(以酒石酸计，g/L)，4.5-9.0；挥发酸(以乙酸计，g/L)≥1.5；可溶性固形物(20℃折光计法，％)≥4.0；总二氧化硫(SO2，mg/L)≤100。

Claims (8)

  1. 一种菠萝玫瑰茄复合果醋的制备方法，其特征在于制备步骤依次为：
    (1)菠萝与玫瑰茄全汁制备：将菠萝剥皮，果肉与玫瑰茄打碎，制得菠萝与玫瑰茄全汁；
    (2)酶解：菠萝与玫瑰茄全汁中加入1～4倍的水，加温至40～50℃，加入果胶酶和β-葡萄糖苷酶，酶解1～2h后，加温至95℃灭酶50～60s；
    (3)酒精发酵：粗滤除去果渣，然后加入葡萄酒活性干酵母，发酵5～8天，至残糖低于4克/L，得发酵醪；
    (4)醋酸发酵：在发酵醪中接种醋酸杆菌培养液，发酵10-20天，至酒精浓度低于0.5度，用超滤膜过滤，除去醋酸菌即得菠萝与玫瑰茄全汁发酵原醋；
    (5)调配得到菠萝与玫瑰茄复合果醋。
  2. 根据权利要求1所述的菠萝玫瑰茄复合果醋的制备方法，其特征在于：步骤(2)酶解时果胶酶和β-葡萄糖苷酶的用量之和为菠萝与玫瑰茄全汁重量的0.01％～1％。
  3. 根据权利要求1所述的菠萝玫瑰茄复合果醋的制备方法，其特征在于：步骤(2)酶解时果胶酶和β-葡萄糖苷酶的用量比为1～2∶1～2。
  4. 根据权利要求1所述的菠萝玫瑰茄复合果醋的制备方法，其特征在于：步骤(3)和(4)的菌种接种浓度均为107～108CFU/ml，发酵温度均为18～22℃。
  5. 根据权利要求1所述的菠萝玫瑰茄复合果醋的制备方法，其特征在于：步骤(4)和(5)超滤膜为孔径0.2～0.45μm的超滤膜。
  6. 根据权利要求1所述的菠萝玫瑰茄复合果醋的制备方法，其特征在于：步骤(1)中去皮的菠萝果肉与玫瑰茄的重量配比为1～2∶1～2。
  7. 根据权利要求1所述的菠萝玫瑰茄复合果醋的制备方法，其特征在于：步骤(5)所述调配是按一定比例，在菠萝与玫瑰茄全汁发酵原醋中加入澄清的菠萝与玫瑰茄原汁、蜂蜜、纯净水，再用超滤膜过滤，得到菠萝与玫瑰茄果醋。
  8. 根据权利要求7所述的菠萝玫瑰茄复合果醋的制备方法，其特征在于：步骤(5)澄清的菠萝与玫瑰茄原汁是重量配比为1～2∶1～2的菠萝与玫瑰茄果肉打碎、过滤、澄清后的原汁。
PCT/CN2017/102184 2016-11-23 2017-09-19 一种菠萝玫瑰茄复合果醋的制备方法 WO2018095119A1 (zh)

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