WO2023000893A1 - 一种果醋、果醋饮料及其制备方法 - Google Patents

一种果醋、果醋饮料及其制备方法 Download PDF

Info

Publication number
WO2023000893A1
WO2023000893A1 PCT/CN2022/099891 CN2022099891W WO2023000893A1 WO 2023000893 A1 WO2023000893 A1 WO 2023000893A1 CN 2022099891 W CN2022099891 W CN 2022099891W WO 2023000893 A1 WO2023000893 A1 WO 2023000893A1
Authority
WO
WIPO (PCT)
Prior art keywords
fermentation
mash
fruit
vinegar
acetic acid
Prior art date
Application number
PCT/CN2022/099891
Other languages
English (en)
French (fr)
Inventor
黎淑娟
李艳芬
何锦荣
林尤娟
麦玉芬
余顺荣
Original Assignee
天地壹号饮料股份有限公司
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 天地壹号饮料股份有限公司 filed Critical 天地壹号饮料股份有限公司
Publication of WO2023000893A1 publication Critical patent/WO2023000893A1/zh

Links

Classifications

    • 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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/38—Other non-alcoholic beverages
    • A23L2/382—Other non-alcoholic beverages fermented
    • 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
    • C12J1/02—Vinegar; Preparation or purification thereof from wine

Definitions

  • the disclosure belongs to the technical field of food fermentation, and relates to fruit vinegar, a fruit vinegar beverage and a preparation method thereof.
  • Fruit vinegar drink is a kind of drink which is compounded with raw materials such as fruit juice and purified water with fruit vinegar for beverages.
  • the quality of fruit vinegar has a great influence on the flavor of the final beverage product.
  • the taste and flavor of fruit vinegar and fruit vinegar beverages on the market still need to be improved, which has become one of the reasons why fruit vinegar beverages are less acceptable in the consumer market. . Therefore, how to improve the flavor of fruit vinegar by means of fermentation technology has become one of the technical hotspots for preparing fruit vinegar beverages with good local flavor.
  • yeast In the process of alcoholic fermentation, in addition to mainly metabolizing ethanol, yeast will also metabolize a variety of higher alcohols. In the presence of organic acids, yeast can use organic acids to react with metabolically produced alcohols to generate esters. Esters mostly have floral, fruity or boozy aromas, and are important flavor substances in fermented foods. Ethyl acetate and ethyl lactate are the two main esters in vinegar, which together with other esters constitute the ester aroma component of vinegar.
  • Acetobacter is the core strain in acetic acid fermentation, whose main characteristic is the oxidation of ethanol to acetic acid.
  • it can also oxidize other oxidizable substances, such as sugar alcohols, into organic acids.
  • Adding nutrients in the acetic acid fermentation process can promote the growth of acetic acid bacteria, promote acid production, and improve fermentation efficiency.
  • the acetic acid bacteria proliferated to improve the fermentation efficiency, the acetic acid bacteria oxidized a large amount of oxidizable substances, resulting in the loss of nutrients and flavor substances in the final acetic acid fermentation broth.
  • the object of the present disclosure is to provide a method for preparing fruit vinegar and fruit vinegar beverage, as well as fruit vinegar and fruit vinegar prepared by the preparation method.
  • the present disclosure relates to adding different substances in stages to simultaneously achieve the goals of providing nutrition for fermentation cells, shortening the fermentation cycle and improving the flavor of the final product.
  • a preparation method of fruit vinegar comprising the following steps:
  • fresh fruits are selected, washed and dried, and used for crushing and juicing after removing inedible parts.
  • the resulting crushed and squeezed juice is used together with the pomace for subsequent fermentation steps.
  • the sugar content of the fruit juice mash obtained after crushing and juicing is adjusted to 12-16°Brix. Generally, when the sugar content of the original fruit juice mash is low, sucrose is used to increase the sugar content of the fruit juice mash, and suitable sugars in other food fields can also be used.
  • the pH value of the juice mash is adjusted to 3.0-4.0, and used as the juice mash for fermentation.
  • pH regulators commonly used in the food field can be used to adjust the pH value, for example, those food pH regulators specified in the hygienic standards for the use of food additives.
  • the pH is adjusted using a fermentation regulator comprising at least one of potassium acetate, sodium acetate, potassium gluconate, sodium gluconate, lactic acid, and combinations thereof.
  • the fermentation regulator selected in the embodiment of the present disclosure can be used to adjust the pH of the fermented juice mash on the one hand, and on the other hand can react with the ethanol produced in the alcoholic fermentation stage to form esters.
  • Saccharomyces cerevisiae based on the mass of live bacteria of Saccharomyces cerevisiae, 0.02-0.025% of Saccharomyces cerevisiae is added to the fruit juice mash for fermentation. Alcoholic fermentation begins with the addition of Saccharomyces cerevisiae to the resulting fruit mash. In some embodiments, the alcoholic fermentation step includes fermentation at 20-25° C. for 90-150 hours, and the fruit wine mash is obtained after the fermentation is completed.
  • Fermentation Supplement 1 is added to the resulting fruit wine mash prior to acetic fermentation.
  • the fermentation supplement 1 includes one or more selected from the group consisting of glycine, citric acid, succinic acid and malic acid.
  • the fermentation supplement 1 includes the following components: glycine 0.01-0.025m/v%, citric acid 0-0.015m/v%, succinic acid 0 -0.01 m/v% and malic acid 0-0.015 m/v%.
  • the acetic acid bacteria are activated in advance, for example, the acetic acid bacteria are provided in the form of activated bacterial liquid.
  • Acetobacter pasteurii is used as the acetic acid bacteria.
  • Acetobacter pasteurianus CGMCC No. 3089 is used.
  • the acetic acid fermentation step includes fermenting at 28-30° C. for 45-75 hours, adding fermentation supplement 2, continuing acetic acid fermentation for 20-50 hours under the same conditions, and obtaining fruit vinegar mash after fermentation.
  • the fermentation supplement 2 includes one or more selected from the group consisting of lactic acid, xylitol, maltitol, sorbitol, erythritol and mannitol.
  • the fermentation supplement 2 includes the following components: lactic acid 0.2-1.5m/v%, xylitol 0.001-0.005m/v%, maltitol 0.002-0.008m/v%, sorbitol 0.002-0.006m/v%, erythritol 0.001-0.006m/v%, and mannitol 0.001-0.003m/v%.
  • adding fermentation supplement 1 before acetic acid fermentation can provide nutrition and energy for the growth and catalytic metabolism of acetic acid bacteria, thereby increasing the rate of acid production;
  • the sugar alcohols react with organic acids to form esters, thus endowing fruit vinegar with richer organic acids and esters in the acetic acid fermentation stage
  • the type of substances, while the sugar alcohols also increase the composition of the taste substances of the final fruit vinegar.
  • the fruit vinegar mash obtained through the acetic acid fermentation step contains the fruit vinegar of the present disclosure.
  • the obtained fruit vinegar mash is filtered to obtain fruit vinegar.
  • Embodiments of the present disclosure also provide a method for preparing fruit vinegar beverage, comprising the following steps:
  • the obtained fruit vinegar mash is filtered, prepared and sterilized to obtain the fruit vinegar drink.
  • the preparation includes preparing the obtained fruit vinegar with fruit juice, purified water and the like.
  • a fruit vinegar and a fruit vinegar drink are also provided, and the fruit vinegar is prepared by any one of the above-mentioned embodiments.
  • the total acid of the fruit vinegar is ⁇ 5.0g/100mL
  • the total ester is ⁇ 1.50g/100mL
  • the non-volatile acid is ⁇ 1.50g/100mL.
  • an apple cider vinegar and an apple cider vinegar beverage wherein the apple cider vinegar is prepared by any one of the above embodiments, wherein the fruit includes apples.
  • a grape vinegar and a grape vinegar drink are also provided, the grape vinegar is prepared by any one of the above embodiments, wherein the fruit includes grapes.
  • a pineapple vinegar and a pineapple vinegar drink are also provided, the pineapple vinegar is prepared by any one of the above-mentioned embodiments, wherein the fruit includes pineapple.
  • Fruit vinegar drink is a kind of drink which is compounded with raw materials such as fruit juice and purified water with fruit vinegar for beverages.
  • the quality of fruit vinegar has a great influence on the flavor of the final beverage product.
  • the taste and flavor of fruit vinegar and fruit vinegar beverages on the market still need to be improved, which has become one of the reasons why fruit vinegar beverages are less acceptable in the consumer market. . Therefore, how to improve the flavor of fruit vinegar by means of fermentation technology has become one of the technical hotspots for preparing fruit vinegar beverages with good local flavor.
  • the present disclosure provides a method for preparing fruit vinegar and fruit vinegar beverage.
  • different substances are added in stages to simultaneously achieve the purpose of providing nutrition for the fermented cells, shortening the fermentation cycle and improving the flavor of the final product.
  • the fruit vinegar produced by the process disclosed in the present invention has much more total ester content and composition of organic acids and esters than the fruit vinegar fermented by the common process, and the sensory evaluation score is also higher than that of common fruit vinegar products; and inoculated with the same acetic acid Bacteria seed liquid, under the condition of producing fruit vinegar with the same total acid concentration, when using the technical scheme of the embodiment of the present disclosure to carry out acetic acid fermentation, the fermentation time is shortened by 6-12 hours, which not only improves the production efficiency, but also reduces energy consumption.
  • a method for preparing fruit vinegar comprising the following steps:
  • fresh fruits are selected, washed and dried, and used for crushing and juicing after removing inedible parts.
  • fresh fruits free from diseases, insect pests and mildew and rot are selected, the surface of the fruits is washed and dried, and the inedible core and exocarp are removed for crushing and juicing.
  • the resulting crushed and squeezed juice is used together with the pomace for subsequent fermentation steps.
  • the sugar content of the fruit juice mash obtained after crushing and juicing is adjusted to 12-16°Brix.
  • sucrose is used to increase the sugar content of the fruit juice mash, and suitable sugars in other food fields can also be used.
  • the pH value of the juice mash is adjusted to 3.0-4.0, and used as the juice mash for fermentation.
  • pH regulators commonly used in the food field can be used to adjust the pH value, for example, those food pH regulators that comply with the hygienic standards for the use of food additives.
  • the pH is adjusted using a fermentation regulator comprising at least one of potassium acetate, sodium acetate, potassium gluconate, sodium gluconate, lactic acid, and combinations thereof.
  • the fermentation regulator is a combination of at least one of potassium acetate, sodium acetate, potassium gluconate, sodium gluconate and lactic acid.
  • the fermentation regulator selected in the embodiment of the present disclosure can be used to adjust the pH of the fermented juice mash on the one hand, and on the other hand can react with the ethanol produced in the alcoholic fermentation stage to form esters.
  • Saccharomyces cerevisiae based on the mass of live bacteria of Saccharomyces cerevisiae, 0.02-0.025% of Saccharomyces cerevisiae is added to the fruit juice mash for fermentation.
  • Saccharomyces cerevisiae is activated in advance before carrying out alcoholic fermentation, for example, Saccharomyces cerevisiae is provided in the form of activated bacterial liquid.
  • commercially available active dry powder yeast can also be used.
  • Alcoholic fermentation begins with the addition of Saccharomyces cerevisiae to the resulting fruit mash.
  • the alcoholic fermentation step includes fermentation at 20-25° C. for 90-150 hours (about 4-6 days), and the fermentation is completed to obtain fruit wine mash.
  • Fermentation Supplement 1 is added to the resulting fruit wine mash prior to acetic fermentation.
  • the fermentation supplement 1 includes one or more selected from the group consisting of glycine, citric acid, succinic acid and malic acid.
  • the fermentation supplement 1 includes the following components: glycine 0.01-0.025m/v%, citric acid 0-0.015m/v%, succinic acid 0 -0.01 m/v% and malic acid 0-0.015 m/v%.
  • the acetic acid bacteria are activated in advance, for example, the acetic acid bacteria are provided in the form of activated bacterial liquid.
  • Acetobacter pasteurii is used as the acetic acid bacteria.
  • Acetobacter pasteurianus CGMCC No. 3089 is used.
  • the acetic fermentation step comprises fermenting at 28-30°C for 45-75 hours (about 2-3 days), adding fermentation supplement 2, and continuing acetic fermentation under the same conditions for 20-50 hours (about 1 -2 days), the fermentation finishes to make fruit vinegar mash.
  • the fermentation supplement 2 includes one or more selected from the group consisting of lactic acid, xylitol, maltitol, sorbitol, erythritol and mannitol.
  • the fermentation supplement 2 includes the following components: lactic acid 0.2-1.5m/v%, xylitol 0.001-0.005m/v%, maltitol 0.002-0.008m/v%, sorbitol 0.002-0.006m/v%, erythritol 0.001-0.006m/v%, and mannitol 0.001-0.003m/v%.
  • adding fermentation supplement 1 before acetic acid fermentation can provide nutrition and energy for the growth and catalytic metabolism of acetic acid bacteria, thereby increasing the rate of acid production;
  • the sugar alcohols react with organic acids to form esters, thus endowing fruit vinegar with richer organic acids and esters in the acetic acid fermentation stage
  • the type of substances, while the sugar alcohols also increase the composition of the taste substances of the final fruit vinegar.
  • the fruit vinegar mash obtained through the acetic acid fermentation step contains the fruit vinegar of the present disclosure.
  • a preparation method of fruit vinegar is disclosed in an embodiment of the present disclosure, comprising the following steps:
  • Alcoholic fermentation add active Saccharomyces cerevisiae (according to the living bacteria quality of Saccharomyces cerevisiae) that accounts for 0.02-0.025% of fruit raw material in step (2) gained fermenting juice mash, ferment about 4- After 6 days, the fermentation is completed to obtain fruit wine mash;
  • Acetic acid fermentation add fermentation supplement 1 to the fruit wine mash obtained in step (3), then insert 8-10v/v% of the acetic acid bacteria seed liquid according to the volume ratio of the acetic acid bacteria liquid and the fruit wine mash. Ferment at 28-30°C for about 2-3 days, then add fermentation supplement 2, continue acetic acid fermentation for about 1-2 days under the same fermentation conditions, and obtain fruit vinegar fermented mash after fermentation.
  • the obtained fruit vinegar mash is filtered to obtain fruit vinegar.
  • the obtained fruit vinegar mash is filtered through diatomaceous earth, and the clarified filtrate is the fruit vinegar stock solution.
  • Embodiments of the present disclosure also provide a method for preparing fruit vinegar beverage, comprising the following steps:
  • the obtained fruit vinegar mash is filtered, prepared and sterilized to obtain the fruit vinegar drink.
  • the preparation includes preparing the obtained fruit vinegar with fruit juice, purified water and the like.
  • a preparation method of fruit vinegar is disclosed in an embodiment of the present disclosure, comprising the following steps:
  • Alcoholic fermentation add active Saccharomyces cerevisiae (according to the living bacteria quality of Saccharomyces cerevisiae) that accounts for 0.02-0.025% of fruit raw material in step (2) gained fermenting juice mash, ferment about 4- After 6 days, the fermentation is completed to obtain fruit wine mash;
  • Acetic acid fermentation add fermentation supplement 1 to the fruit wine mash obtained in step (3), then insert 8-10v/v% of the acetic acid bacteria seed liquid according to the volume ratio of the acetic acid bacteria liquid and the fruit wine mash. Ferment at 28-30°C for about 2-3 days, then add fermentation supplement 2, continue acetic acid fermentation for about 1-2 days under the same fermentation conditions, and make fruit vinegar fermented mash after fermentation;
  • step (4) the fruit vinegar mash obtained in step (4) is filtered through diatomaceous earth, and the filtrate is clarified to obtain the fruit vinegar stock solution;
  • the fruit vinegar stock solution prepared in step (5) is prepared with fruit juice, purified water, etc., and the fruit vinegar drink is prepared after sterilization.
  • Saccharomyces cerevisiae used for fermentation and inoculation used commercially available active dry powder yeast inoculum.
  • Acetobacter pasteurianus CGMCC No.3089 was used as the acetic acid bacteria; the seed liquid of the acetic acid bacteria used for fermentation inoculation described in the present disclosure was prepared by conventional methods in the field.
  • the present embodiment provides a method for preparing an apple cider vinegar beverage using the fermentation process of the present disclosure, comprising the following steps:
  • Alcoholic fermentation add active Saccharomyces cerevisiae accounting for 0.02% of the mass ratio of apple raw materials to the fruit juice mash obtained in step (2), ferment at 20°C for 145 hours (about 6 days), and obtain fruit wine mash after fermentation;
  • Acetic acid fermentation add 0.01m/v% glycine, 0.001m/v% citric acid, 0.005m/v% succinic acid and 0.002m/v% malic acid in the fruit wine mash that step (3) makes, then Insert 10v/v% acetic acid bacteria seed liquid, ferment for 70 hours (about 3 days) at 30°C, then add 0.3m/v% lactic acid, 0.002m/v% xylitol, 0.005m/v% xylitol, 0.005m/v% maltitol, 0.002m/v% sorbitol, 0.003m/v% erythritol and 0.001m/v% mannitol, continued acetic fermentation for 35 hours (about 1.5 days) under the same conditions, and the fermentation finished Obtain fruit vinegar fermented mash;
  • a method of preparing an apple cider vinegar beverage without using fermentation supplement 1, comprising the steps of:
  • Alcoholic fermentation add active Saccharomyces cerevisiae accounting for 0.02% of the mass ratio of apple raw materials to the fruit juice mash obtained in step (2), ferment at 20°C for 145 hours (about 6 days), and obtain fruit wine mash after fermentation;
  • Acetic acid fermentation Add 10v/v% acetic acid bacteria seed solution to the fruit wine mash prepared in step (3), ferment for 70 hours (about 3 days) at 30°C, and then add 0.3m /v% lactic acid, 0.002m/v% xylitol, 0.005m/v% maltitol, 0.002m/v% sorbitol, 0.003m/v% erythritol and 0.001m/v% mannitol, in Continue the acetic acid fermentation for 35 hours (about 1.5 days) under the same conditions, and the fruit vinegar fermented mash is obtained after the fermentation is completed;
  • step (6) Deployment and sterilization: in the same proportion as in step (6) of Example 1, the fruit vinegar stock solution prepared in step (5) was prepared with apple juice and purified water, and the apples of Comparative Example 1 were obtained after sterilization. Vinegar drink.
  • RCV1 and DCV1 are respectively the apple cider vinegar prepared by embodiment 1 and comparative example 1
  • RCVB1 and DCVB1 are respectively the apple cider vinegar drinks prepared by embodiment 1 and comparative example 1
  • MCV is commercially available apple cider vinegar.
  • the present embodiment provides a preparation method for producing grape vinegar beverage using the fermentation process of the present disclosure, comprising the following steps:
  • Alcoholic fermentation add active Saccharomyces cerevisiae accounting for 0.02% of the mass ratio of grape raw materials to the fruit juice mash obtained in step (2), ferment at 23°C for 110 hours (about 4.5 days), and obtain wine mash after fermentation;
  • Acetic acid fermentation add 0.02m/v% glycine, 0.001m/v% citric acid, 0.005m/v% succinic acid to the wine mash prepared in step (3), then insert 8v/v% acetic acid Bacteria seed liquid, fermented 72 hours (3 days) at 30 °C, then in fermentor, add 0.3m/v% lactic acid, 0.003m/v% xylitol, 0.005m/v% maltitol, 0.004m/v % sorbitol, 0.003m/v% erythritol and 0.002m/v% mannitol, continued acetic acid fermentation for 48 hours (2 days) under the same conditions, and finished the fermentation to obtain grape vinegar fermented mash;
  • step (4) the grape vinegar fermented mash obtained in step (4) is filtered with diatomite, and the grape vinegar stock solution is obtained after the filtrate is clarified;
  • the grape vinegar stock solution prepared in step (5) is prepared with grape juice and purified water, and after sterilization, the grape vinegar drink of the present embodiment 2 is obtained.
  • a method of preparing a grape vinegar beverage without using the fermentation supplement 2 comprising the steps of:
  • Alcoholic fermentation add active Saccharomyces cerevisiae accounting for 0.02% of the mass ratio of grape raw materials to the fruit juice mash obtained in step (2), ferment at 23° C. for 110 hours (about 4.5 days), and obtain wine mash after fermentation;
  • Acetic acid fermentation add 0.02m/v% glycine, 0.001m/v% citric acid, 0.005m/v% succinic acid to the wine mash prepared in step (3), then insert 8v/v% acetic acid
  • the bacterial seed liquid was fermented for 120 hours (5 days) at 30° C., and the fermentation was completed to obtain grape vinegar fermented mash;
  • step (4) the grape vinegar fermented mash obtained in step (4) is filtered with diatomite, and the grape vinegar stock solution is obtained after the filtrate is clarified;
  • step (6) Deployment and sterilization: in the same ratio as in step (6) of Example 2, the grape vinegar stock solution prepared in step (5) was prepared with grape juice and purified water, and the grape vinegar of Comparative Example 2 was obtained after sterilization. Vinegar drink.
  • the grape vinegar (RGV2, DGV2) that embodiment 2 and comparative example 2 prepares, the grape vinegar beverage (RGVB2, DGVB2) that finally obtains, and the relevant indexes of commercially available grape vinegar (MGV) are compared, and the results are shown in Table 2 Show.
  • RGV2 and DGV2 are grape vinegar prepared in Example 2 and Comparative Example 2 respectively
  • RGVB2 and DGVB2 are grape vinegar beverages prepared in Example 2 and Comparative Example 2 respectively
  • MGV is commercially available grape vinegar.
  • the present embodiment provides a method for preparing a pineapple vinegar drink using the fermentation process of the present disclosure, comprising the following steps:
  • Alcoholic fermentation add active Saccharomyces cerevisiae accounting for 0.025% of the pineapple raw material mass ratio to the fermented juice mash obtained in step (2), ferment at 22°C for 125h (about 5 days), and finish the fermentation to obtain fruit wine mash;
  • Acetic acid fermentation add 0.018m/v% glycine, 0.006m/v% citric acid, 0.005m/v% succinic acid and 0.005m/v% malic acid in the fruit wine mash that step (3) makes, then Insert 10v/v% acetic acid bacteria seed liquid, ferment 72h (3 days) at 28 °C, then add 0.5m/v% lactic acid, 0.003m/v% xylitol, 0.005m/v% Maltitol, 0.003m/v% sorbitol, 0.004m/v% erythritol and 0.001m/v% mannitol, continued acetic acid fermentation under the same conditions for 48h (2 days), and fermented fruit vinegar after fermentation mash;
  • the fruit vinegar stock solution prepared in step (5) is prepared with pineapple juice and purified water, and after sterilization, the pineapple vinegar beverage of Example 3 is obtained.
  • a method for preparing a pineapple vinegar beverage without using a fermentation regulator comprising the following steps:
  • Alcoholic fermentation add active Saccharomyces cerevisiae accounting for 0.025% of the pineapple raw material mass ratio to the fruit juice mash obtained in step (2), ferment at 22°C for 125h (about 5 days), and finish the fermentation to obtain fruit wine mash;
  • Acetic acid fermentation add 0.018m/v% glycine, 0.006m/v% citric acid, 0.005m/v% succinic acid and 0.005m/v% malic acid in the fruit wine mash that step (3) makes, then Insert 10v/v% acetic acid bacteria seed liquid, ferment 72h (3 days) at 28 °C, then add 0.5m/v% lactic acid, 0.003m/v% xylitol, 0.005m/v% Maltitol, 0.003m/v% sorbitol, 0.004m/v% erythritol and 0.001m/v% mannitol, continued acetic acid fermentation under the same conditions for 48h (2 days), and fermented fruit vinegar after fermentation mash;
  • step (6) Allocating and sterilizing: according to the same ratio as in step (6) of Example 3, the fruit vinegar stock solution prepared in step (5) is prepared with pineapple juice and purified water, and comparative example 3 pineapple is obtained after sterilization Vinegar drink.
  • the pineapple vinegar (RPV3, DPV3) that embodiment 3 and comparative example 3 prepare, the pineapple vinegar beverage (RPVB3, DPVB3) that finally obtains, and the relevant index of commercially available pineapple vinegar (MPV) are compared, and the results are shown in Table 3 Show.
  • RPV3 and DPV3 are respectively the pineapple vinegar prepared in Example 3 and Comparative Example 3
  • RPVB3 and DPVB3 are respectively the pineapple vinegar drinks prepared in Example 3 and Comparative Example 3
  • MPV is commercially available pineapple vinegar.
  • the fermentation regulator has little effect on the acid production rate of acetic acid fermentation, but the total ester and non-volatile acid content in the pineapple vinegar prepared in Example 3 are significantly higher than that of Comparative Example 3, and the total ester and non-volatile acid content of the two are significantly higher than that of Comparative Example 3.
  • the volatile acid content is better than that of common commercially available pineapple vinegar.
  • the pineapple fruit vinegar and fruit vinegar drink prepared in Example 3 are also significantly better than Comparative Example 3 and commercially available pineapple vinegar in terms of sensory evaluation aroma and mouthfeel.
  • different substances are added in stages to simultaneously achieve the purpose of providing nutrition for the fermentation cells, shortening the fermentation cycle and improving the flavor of the final product.
  • the ethanol produced by the yeast can form the characteristic flavor esters mainly of ethyl acetate or ethyl lactate with the added fermentation regulator, so as to achieve the purpose of increasing esters.
  • Purpose. Fermentation supplements are added in phases during the acetic acid fermentation stage.
  • Adding fermentation supplement 1 in the early stage of fermentation can not only serve as nutrients to promote the growth and acid production of acetic acid bacteria, but also increase the types of organic acids in the final product fruit vinegar and balance the sourness of the final product.
  • Fermentation supplement 2 is added in the later stage of fermentation.
  • acetic acid bacteria can oxidize the substances in fermentation supplement 2 to generate various organic acids, and can react with organic acids in the fermentation broth to generate various esters during the fermentation process.
  • the composition of organic acids and esters is improved to achieve the purpose of enriching acids and esters.

Abstract

一种果醋、果醋饮料及其制备方法，该制备方法包括：取水果破碎榨汁，得到果汁醪液，调节所得果汁醪液的糖度和pH值；向所得果汁醪液加入酿酒酵母，进行酒精发酵，得到果酒醪；在醋酸发酵阶段分批加入包含不同物质的发酵补充剂，发酵结束制得果醋醪。通过所述方法达到为发酵菌体提供营养、缩短发酵周期和改善最终产品风味的目的。

Description

一种果醋、果醋饮料及其制备方法
相关申请的交叉引用
本公开要求于2021年07月19日提交中国专利局的申请号为CN202110814316.4、名称为“一种果醋、果醋饮料及其制备方法”的中国专利申请的优先权，其全部内容通过引用结合在本公开中。
技术领域
本公开属于食品发酵技术领域，涉及一种果醋、果醋饮料及其制备方法。
背景技术
果醋饮料是以饮料用果醋为原料，与诸如果汁、纯净水等原料复合调配而成的一种饮品。果醋的品质对于最终饮料产品的风味有很大影响，而目前市场上果醋及果醋饮料在口感、风味上仍有待改善，成为了果醋饮料在消费市场接受度较低的原因之一。因此，如何通过发酵技术手段改善果醋风味成为制备风味优良果醋饮料的技术热点之一。
在酒精发酵过程中，酵母菌除了主要代谢产生乙醇外，还会代谢产生多种高级醇物质。在有机酸存在时，酵母菌能够利用有机酸与代谢产生的醇类物质反应生成酯类成分。酯类物质大多具有花香、果香或酒香香气，是发酵食品中的重要风味物质。乙酸乙酯和乳酸乙酯是食醋中主要的两种酯类物质，与其他酯类物质一同构成了食醋的酯香成分。
醋酸菌是醋酸发酵中的核心菌株，其主要特征是将乙醇氧化为乙酸。此外，由于其发达的氧化酶系，其还能够将其他可氧化物质，如糖醇类物质氧化为有机酸类物质。在醋酸发酵过程中加入营养物质能够促进醋酸菌的生长，促进产酸、提高发酵效率。然而在醋酸菌大量繁殖带来发酵效率提升的同时，醋酸菌氧化大量的可氧化物质，导致了最终醋酸发酵液营养和风味物质种类的损失。
发明内容
为了克服上述果醋相关制备工艺的缺点和不足，本公开的目的旨在提供一种果醋及果醋饮料的制备方法以及由该制备方法制得的果醋及果醋。特别地，本公开涉及通过分阶段加入不同的物质，同时达到为发酵菌体提供营养、缩短发酵周期和改善最终产品风味的目的。
为实现上述目的，本公开解决上述技术问题所采用的一个技术方案是：
一种果醋的制备方法，包括以下步骤：
取水果，破碎榨汁，得到果汁醪液，调节所得果汁醪液的糖度和pH值；
向所得果汁醪液加入酿酒酵母，进行酒精发酵，得到果酒醪；
向所得果酒醪加入发酵补充剂1，接入醋酸菌，进行醋酸发酵，在醋酸发酵期间加入发酵补充剂2，发酵结束制得果醋醪。
在本公开的一些实施例中，选用新鲜水果，将其清洗晾干后，去除不可食用部位后，用于破碎榨汁。在一些实施例中，将得到破碎榨汁得到果汁和果渣一起用于后续发酵步骤。根据本公开的实施例，将破碎榨汁后得到的果汁醪液的糖度调节为12-16°Brix。一般地，在原果汁醪液糖度较低的情况下，用蔗糖提高果汁醪液的糖度，其他食品领域合适的糖类也可以使用。
根据本公开的实施例，将果汁醪液的pH值调节至3.0-4.0，作为发酵用果汁醪液。一般地，可以使用食品领域常见的pH调节剂来调节pH值，例如符合食品添加剂使用卫生标准中所规定那些食品pH调节剂。
在一些实施例中，使用发酵调节剂来调节pH值，所述发酵调节剂包括乙酸钾、乙酸钠、葡萄糖酸钾、葡萄糖酸钠、乳酸及它们的组合中的至少一种。本公开实施例所选用的发酵调节剂一方面可用于发酵用果汁醪pH的调节，另一方面可以与酒精发酵阶段产生的乙醇反应生成酯类物质。
在本公开的一些实施例中，按酿酒酵母的活菌质量计，向发酵用果汁醪液中加入占水果原料质量0.02-0.025％的酿酒酵母。将酿酒酵母加入所得果汁醪液后开始进行酒精发酵。在一些实施例中，所述酒精发酵步骤包括在20-25℃条件下发酵90-150h，发酵结束制得果酒醪。
根据本公开的实施例，在进行醋酸发酵之前，向所得果酒醪加入发酵补充剂1。在一些实施例中，所述发酵补充剂1包括选自以下中的一种或多种：甘氨酸、柠檬酸、琥珀酸和苹果酸。在一些实施例中，基于所加入的果酒醪的体积，所述发酵补充剂1包括以下量的组分：甘氨酸0.01-0.025m/v％、柠檬酸0-0.015m/v％、琥珀酸0-0.01m/v％和苹果酸0-0.015m/v％。
在本公开的一些实施例中，预先将醋酸菌活化，例如将醋酸菌以活化菌液的形式提供。在本公开的一些实施例中，醋酸菌采用巴氏醋酸杆菌。在一些实施例中，采用巴氏醋杆菌CGMCC No.3089。
在一些实施例中，按醋酸菌液与果酒醪体积计，将8-10v/v％的醋酸菌液接入果酒醪，接种醋酸菌后开始醋酸发酵。在一些实施例中，所述醋酸发酵步骤包括在28-30℃下发酵45-75h，加入发酵补充剂2，相同条件下继续醋酸发酵20-50h，发酵结束制得果醋醪。
在一些实施例中，所述发酵补充剂2包括选自以下中的一种或多种：乳酸、木糖醇、麦芽糖醇、山梨糖醇、赤藓糖醇和甘露糖醇。在一些实施例中，基于所加入的果酒醪的体积，所述发酵补充剂2包括以下量的组分：乳酸0.2-1.5m/v％、木糖醇0.001-0.005m/v％、麦芽糖醇0.002-0.008m/v％、山梨糖醇0.002-0.006m/v％、赤藓糖醇0.001-0.006m/v％和甘露糖醇0.001-0.003m/v％。
根据本公开实施例，在醋酸发酵前加入发酵补充剂1可以为醋酸菌的生长和催化代谢提供营养和能量，从而提高产酸速率；在醋酸发酵期间加入发酵补充剂2，一方面为醋酸菌提供了多种可氧化糖醇，进而有利于生成多种有机酸，另一方面使糖醇类物质与有机酸反应生成酯类物质，从而在醋酸发酵阶段赋予果醋更丰富的有机酸和酯类物质种类，同时糖醇类物质也增添了最终果醋的呈味物质的成分。
根据本公开实施例，经过醋酸发酵步骤所制得的果醋醪，即包含本公开果醋。在一些实施例中，将所得果醋醪进行过滤得到果醋。
本公开实施例还提供了一种果醋饮料的制备方法，包括以下步骤：
取水果，破碎榨汁，得到果汁醪液，调节所得果汁醪液的糖度和pH值；
向所得果汁醪液加入酿酒酵母，进行酒精发酵，得到果酒醪；
向所得果酒醪加入发酵补充剂1，接入醋酸菌，进行醋酸发酵，在醋酸发酵期间加入发酵补充剂2，发酵结束制得果醋醪；
将所得果醋醪进行过滤，调配，灭菌，得到所述果醋饮料。
在一些实施例中，所述调配包括将所得果醋与果汁、纯净水等进行调制。
根据本公开实施例，还提供了一种果醋及果醋饮料，所述果醋由上述任一种实施例制备得到。在一些实施例中，所述果醋的总酸≥5.0g/100mL，总酯≥1.50g/100mL，不挥发酸≥1.50g/100mL。
根据本公开实施例，还提供了一种苹果醋及苹果醋饮料，所述苹果醋由上述任一种实施例制备得到，其中所述水果包括苹果。
根据本公开实施例，还提供了一种葡萄醋及葡萄醋饮料，所述葡萄醋由上述任一种实施例制备得到，其中所述水果包括葡萄。
根据本公开实施例，还提供了一种凤梨醋及凤梨醋饮料，所述凤梨醋由上述任一种实施例制备得到，其中所述水果包括凤梨。
本公开具有以下有益效果：
(1)在接种相同醋酸菌种子液，生产相同总酸浓度果醋情况下，利用本公开实施例技术方案进行醋酸发酵时，缩短了发酵时间；
(2)利用本公开实施例技术工艺生产出的果醋，其中总酯含量及有机酸和酯类物质组成要远多于普通工艺发酵生产的果醋，感官评价得分亦高于普通果醋产品。
下面将进一步描述本公开以上和其他优点和特征。
具体实施方式
果醋饮料是以饮料用果醋为原料，与诸如果汁、纯净水等原料复合调配而成的一种饮品。果醋的品质对于最终饮料产品的风味有很大影响，而目前市场上果醋及果醋饮料在口感、风味上仍有待改善，成为了果醋饮料在消费市场接受度较低的原因之一。因此，如何通过发酵技术手段改善果醋风味成为制备风味优良果醋饮料的技术热点之一。
有鉴于此，本公开提供了一种果醋及果醋饮料的制备方法。特别地，本公开实施例的技术方案，通过分阶段加入不同的物质，同时达到为发酵菌体提供营养缩短发酵周期和改善最终产品风味的目的。利用本公开工艺生产出的果醋，其中总酯含量及有机酸和酯类物质组成要远多于普通工艺发酵生产的果醋，感官评价得分亦高于普通果醋产品；并且在接种相同醋酸菌种子液，生产相同总酸浓度果醋情况下，利用本公开实施例技术方案进行醋酸发酵时，发酵时间缩短6-12小时，既提高了生产效率，也降低了能耗。
下面通过实施方式叙述本公开。除非特别说明，本公开中所用的技术手段均为本领域技术人员所公知的方法。另外，实施方式应理解为说明性的，而非限制本公开的范围，本公开的实质和范围仅由权利要求书所限定。对于本领域技术人员而言，在不背离本公开实质和范围的前提下，对这些实施方式中的物料成分和用量进行的近似改变或改动也属于本公开的保护范围。
根据本公开的实施例，提供了一种果醋的制备方法，包括以下步骤：
取水果，破碎榨汁，得到果汁醪液，调节所得果汁醪液的糖度和pH值；
向所得果汁醪液加入酿酒酵母，进行酒精发酵，得到果酒醪；
向所得果酒醪加入发酵补充剂1，接入醋酸菌，进行醋酸发酵，在醋酸发酵期间加入发酵补充剂2，发酵结束制得果醋醪。
在本公开的一些实施例中，选用新鲜水果，将其清洗晾干后，去除不可食用部位后，用于破碎榨汁。在一些实施例中，挑选无病虫害和霉变腐烂的新鲜水果，冲洗净水果表面并晾干，去除不可食用果核和外果皮，用于破碎榨汁。在一些实施例中，将得到破碎榨汁得到果汁和果渣一起用于后续发酵步骤。
根据本公开的实施例，将破碎榨汁后得到的果汁醪液的糖度调节为12-16°Brix。一般地，在原果汁醪液糖度较低的情况下，用蔗糖提高果汁醪液的糖度，其他食品领域合适的 糖类也可以使用。
根据本公开的实施例，将果汁醪液的pH值调节至3.0-4.0，作为发酵用果汁醪液。一般地，可以使用食品领域常见的pH调节剂来调节pH值，例如符合食品添加剂使用卫生标准中所规定的那些食品pH调节剂。
在一些实施例中，使用发酵调节剂来调节pH值，所述发酵调节剂包括乙酸钾、乙酸钠、葡萄糖酸钾、葡萄糖酸钠、乳酸及它们的组合中的至少一种。在一些实施例中，所述发酵调节剂为乙酸钾、乙酸钠、葡萄糖酸钾、葡萄糖酸钠中的至少一种与乳酸的组合。本公开实施例所选用的发酵调节剂一方面可用于发酵用果汁醪pH的调节，另一方面可以与酒精发酵阶段产生的乙醇反应生成酯类物质。
在本公开的一些实施例中，按酿酒酵母的活菌质量计，向发酵用果汁醪液中加入占水果原料质量0.02-0.025％的酿酒酵母。在一些实施例中，在进行酒精发酵之前，预先将酿酒酵母活化，例如将酿酒酵母以活化菌液的形式提供。此外，在一些实施例中，也可以采用市售的活性干粉酵母菌剂。
将酿酒酵母加入所得果汁醪液后开始进行酒精发酵。在一些实施例中，所述酒精发酵步骤包括在20-25℃条件下发酵90-150小时(约4-6天)，发酵结束制得果酒醪。
根据本公开的实施例，在进行醋酸发酵之前，向所得果酒醪加入发酵补充剂1。在一些实施例中，所述发酵补充剂1包括选自以下中的一种或多种：甘氨酸、柠檬酸、琥珀酸和苹果酸。在一些实施例中，基于所加入的果酒醪的体积，所述发酵补充剂1包括以下量的组分：甘氨酸0.01-0.025m/v％、柠檬酸0-0.015m/v％、琥珀酸0-0.01m/v％和苹果酸0-0.015m/v％。
在本公开的一些实施例中，预先将醋酸菌活化，例如将醋酸菌以活化菌液的形式提供。在本公开的一些实施例中，醋酸菌采用巴氏醋酸杆菌。在一些实施例中，采用巴氏醋杆菌CGMCC No.3089。
在一些实施例中，按醋酸菌液与果酒醪体积计，将8-10v/v％的醋酸菌液接入果酒醪，接种醋酸菌后开始醋酸发酵。在一些实施例中，所述醋酸发酵步骤包括在28-30℃下发酵45-75小时(约2-3天)，加入发酵补充剂2，相同条件下继续醋酸发酵20-50小时(约1-2天)，发酵结束制得果醋醪。
在一些实施例中，所述发酵补充剂2包括选自以下中的一种或多种：乳酸、木糖醇、麦芽糖醇、山梨糖醇、赤藓糖醇和甘露糖醇。在一些实施例中，基于所加入的果酒醪的体积，所述发酵补充剂2包括以下量的组分：乳酸0.2-1.5m/v％、木糖醇0.001-0.005m/v％、麦芽糖醇0.002-0.008m/v％、山梨糖醇0.002-0.006m/v％、赤藓糖醇0.001-0.006m/v％和甘露糖醇0.001-0.003m/v％。
根据本公开实施例，在醋酸发酵前加入发酵补充剂1可以为醋酸菌的生长和催化代谢提供营养和能量，从而提高产酸速率；在醋酸发酵期间加入发酵补充剂2，一方面为醋酸菌提供了多种可氧化糖醇，进而有利于生成多种有机酸，另一方面使糖醇类物质与有机酸反应生成酯类物质，从而在醋酸发酵阶段赋予果醋更丰富的有机酸和酯类物质种类，同时糖醇类物质也增添了最终果醋的呈味物质的成分。
根据本公开实施例，经过醋酸发酵步骤所制得的果醋醪，即包含本公开果醋。
在本公开一实施例中公开了一种果醋的制备方法，包括以下步骤：
(1)果汁醪液的制备：挑选无病虫害和霉变腐烂的新鲜水果，冲洗净水果表面并晾干，去除不可食用果核和外果皮，用于破碎榨汁，得到果汁和果渣，将所得果汁和果渣混合，制备得到果汁醪液；
(2)发酵用果汁醪的制备：向果汁醪液中加入蔗糖，调节果汁醪液糖度为12-16°Brix，然后加入发酵调节剂调整果汁醪液pH值为3.0-4.0，得到发酵用果汁醪；
(3)酒精发酵：向步骤(2)所得发酵用果汁醪中加入占水果原料0.02-0.025％的活性酿酒酵母(按酿酒酵母的活菌质量计)，在20-25℃下发酵约4-6天，发酵结束制得果酒醪；
(4)醋酸发酵：向步骤(3)制得的果酒醪中加入发酵补充剂1，然后按醋酸菌液与果酒醪的体积比，接入8-10v/v％的醋酸菌种子液，在28-30℃下发酵约2-3天，然后加入发酵补充剂2，在相同发酵条件下继续醋酸发酵约1-2天，发酵结束制得果醋发酵醪。
在一些实施例中，将所得果醋醪进行过滤得到果醋。在一些实施例中，将所得果醋醪通过硅藻土过滤，澄清滤液即为果醋原液。
在一些情形下，为了进一步得到果醋饮料，需要对果醋原液进行调配、灭菌等。本公开实施例还提供了一种果醋饮料的制备方法，包括以下步骤：
取水果，破碎榨汁，得到果汁醪液，调节所得果汁醪液的糖度和pH值；
向所得果汁醪液加入酿酒酵母，进行酒精发酵，得到果酒醪；
向所得果酒醪加入发酵补充剂1，接入醋酸菌，进行醋酸发酵，在醋酸发酵期间加入发酵补充剂2，发酵结束制得果醋醪；
将所得果醋醪进行过滤，调配，灭菌，得到所述果醋饮料。
在一些实施例中，所述调配包括将所得果醋与果汁、纯净水等进行调制。
在本公开一实施例中公开了一种果醋的制备方法，包括以下步骤：
(1)果汁醪液的制备：挑选无病虫害和霉变腐烂的新鲜水果，冲洗净水果表面并晾干，去除不可食用果核和外果皮，用于破碎榨汁，得到果汁和果渣，将所得果汁和果渣混合，制备得到果汁醪液；
(2)发酵用果汁醪的制备：向果汁醪液中加入蔗糖，调节果汁醪液糖度为12-16°Brix，然后加入发酵调节剂调整果汁醪液pH值为3.0-4.0，得到发酵用果汁醪；
(3)酒精发酵：向步骤(2)所得发酵用果汁醪中加入占水果原料0.02-0.025％的活性酿酒酵母(按酿酒酵母的活菌质量计)，在20-25℃下发酵约4-6天，发酵结束制得果酒醪；
(4)醋酸发酵：向步骤(3)制得的果酒醪中加入发酵补充剂1，然后按醋酸菌液与果酒醪的体积比，接入8-10v/v％的醋酸菌种子液，在28-30℃下发酵约2-3天，然后加入发酵补充剂2，在相同发酵条件下继续醋酸发酵约1-2天，发酵结束制得果醋发酵醪；
(5)过滤：将步骤(4)所得果醋醪通过硅藻土过滤，滤液澄清即得到果醋原液；
(6)调配、灭菌：将步骤(5)中制得的果醋原液与果汁、纯净水等进行调制，灭菌后制备得到果醋饮料。
实施例
在以下实施例中，用于发酵接种的酿酒酵母，均采用市售活性干粉酵母菌剂。在以下实施例中，醋酸菌采用巴氏醋杆菌CGMCC No.3089；本公开所述用于发酵接种的醋酸菌种子液，均采用本领域常规方法制备。
实施例1
本实施例提供一种采用本公开发酵工艺生产苹果醋饮料的制备方法，包括以下步骤：
(1)果汁醪液的制备：挑选无病虫害和霉变腐烂的新鲜苹果，冲洗净苹果表面后晾干备用，用去核机去除苹果果核，然后用榨汁机榨汁，得到苹果汁和苹果渣，将所得果汁和果渣混合，制备得到果汁醪液；
(2)发酵用果汁醪的制备：向果汁醪液中加入蔗糖，调节果汁醪液糖度为13°Brix，然后加入0.02m/v％乙酸钾，加入乳酸调整果汁醪液pH值为3.0，得到发酵用果汁醪；
(3)酒精发酵：向步骤(2)所得发酵用果汁醪中加入占苹果原料质量比0.02％的活性酿酒酵母，在20℃下发酵145小时(约6天)，发酵结束制得果酒醪；
(4)醋酸发酵：向步骤(3)制得的果酒醪中加入0.01m/v％甘氨酸、0.001m/v％柠檬酸、0.005m/v％琥珀酸和0.002m/v％苹果酸，然后接入10v/v％的醋酸菌种子液，在30℃下发酵70小时(约3天)，然后向发酵罐中加入0.3m/v％乳酸、0.002m/v％木糖醇、0.005m/v％麦芽糖醇、0.002m/v％山梨糖醇、0.003m/v％赤藓糖醇和0.001m/v％甘露糖醇，在相同条件下继续醋酸发酵35小时(约1.5天)，发酵结束制得果醋发酵醪；
(5)过滤：将步骤(4)所得果醋发酵醪进行硅藻土过滤，滤液澄清后制得苹果醋原液；
(6)调配、灭菌：将步骤(5)中制得的果醋原液与苹果汁、纯净水进行调制，灭菌 后即得本实施例1苹果醋饮料。
对比例1：
一种不使用发酵补充剂1制备苹果醋饮料的方法，包括以下步骤：
(1)果汁醪液的制备：挑选无病虫害和霉变腐烂的新鲜苹果，冲洗净苹果表面后晾干备用，用去核机去除苹果果核，然后用榨汁机榨汁，得到苹果汁和苹果渣，将所得果汁和果渣混合，制备得到果汁醪液；
(2)发酵用果汁醪的制备：向果汁醪液中加入蔗糖，调节果汁醪液糖度为13°Brix，然后加入0.02m/v％乙酸钾，加入乳酸调整果汁醪液pH值为3.0，得到发酵用果汁醪；
(3)酒精发酵：向步骤(2)所得发酵用果汁醪中加入占苹果原料质量比0.02％的活性酿酒酵母，在20℃下发酵145小时(约6天)，发酵结束制得果酒醪；
(4)醋酸发酵：向步骤(3)制得的果酒醪中接入10v/v％的醋酸菌种子液，在30℃下发酵70小时(约3天)，然后向发酵罐中加入0.3m/v％乳酸、0.002m/v％木糖醇、0.005m/v％麦芽糖醇、0.002m/v％山梨糖醇、0.003m/v％赤藓糖醇和0.001m/v％甘露糖醇，在相同条件下继续醋酸发酵35小时(约1.5天)，发酵结束制得果醋发酵醪；
(5)过滤：将步骤(4)所得果醋发酵醪进行硅藻土过滤，滤液澄清后制得苹果醋原液；
(6)调配、灭菌：按与实施例1步骤(6)相同的比例，将步骤(5)中制得的果醋原液与苹果汁、纯净水进行调制，灭菌后得到对比例1苹果醋饮料。
将实施例1和对比例1制备得到的苹果醋(RCV1、DCV1)、最终得到的苹果醋饮料(RCVB1、DCVB1)，以及市售苹果醋(MCV)的相关指标进行比较，结果如表1所示。
表1实施例1和对比例1制得的苹果醋、苹果醋饮料及市售苹果醋相关指标的比较
Figure PCTCN2022099891-appb-000001
其中，RCV1和DCV1分别为实施例1和对比例1制备得到的苹果醋，RCVB1和DCVB1分别为实 施例1和对比例1制备得到的苹果醋饮料，MCV为市售苹果醋。
通过表1可以看到，在醋酸发酵前期加入发酵补充剂1能够提高醋酸发酵产酸速率。实施例1制得的苹果醋总酯含量明显高于对比例1，且均高于普通市售苹果醋。实施例1制得的苹果醋与市售苹果醋在总酸接近的情况下，实施例1苹果醋的总酯和不挥发酸远高于市售苹果醋。实施例1和对比例1苹果醋整体香气和口感的感官得分相近，但均优于普通市售苹果醋。
实施例2
本实施例提供一种采用本公开发酵工艺生产葡萄醋饮料的制备方法，包括以下步骤：
(1)果汁醪液的制备：挑选无病虫害和霉变腐烂的葡萄，冲洗干净葡萄表面后晾干备用；将葡萄破碎得到葡萄汁醪液；
(2)发酵用果汁醪的制备：向果汁醪液中加入蔗糖，调节果汁醪液糖度为15°Brix，然后加入0.02m/v％乙酸钠和0.01m/v％葡萄糖酸钠，再加入乳酸调整果汁醪液pH值为3.2，得到发酵用果汁醪；
(3)酒精发酵：向步骤(2)所得发酵用果汁醪中加入占葡萄原料质量比0.02％的活性酿酒酵母，在23℃下发酵110小时(约4.5天)，发酵结束制得葡萄酒醪；
(4)醋酸发酵：向步骤(3)制得的葡萄酒醪中加入0.02m/v％甘氨酸、0.001m/v％柠檬酸、0.005m/v％琥珀酸，然后接入8v/v％的醋酸菌种子液，在30℃下发酵72小时(3天)，然后向发酵罐中加入0.3m/v％乳酸、0.003m/v％木糖醇、0.005m/v％麦芽糖醇、0.004m/v％山梨糖醇、0.003m/v％赤藓糖醇和0.002m/v％甘露糖醇，在相同条件下继续醋酸发酵48小时(2天)，发酵结束制得葡萄醋发酵醪；
(5)过滤：将步骤(4)所得葡萄醋发酵醪进行硅藻土过滤，滤液澄清后制得葡萄醋原液；
(6)调配、灭菌：将步骤(5)中制得的葡萄醋原液与葡萄汁、纯净水进行调制，灭菌后即得本实施例2葡萄醋饮料。
对比例2：
一种不使用发酵补充剂2制备葡萄醋饮料的方法，包括以下步骤：
(1)果汁醪液的制备：挑选无病虫害和霉变腐烂的葡萄，冲洗干净葡萄表面后晾干备用；将葡萄破碎得到葡萄汁醪液；
(2)发酵用果汁醪的制备：向果汁醪液中加入蔗糖，调节果汁醪液糖度为15°Brix，然后加入0.02m/v％乙酸钠和0.01m/v％葡萄糖酸钠，再加入乳酸调整果汁醪液pH值为3.2，得到发酵用果汁醪；
(3)酒精发酵：向步骤(2)所得发酵用果汁醪中加入占葡萄原料质量比0.02％的活性酿酒酵母，在23℃下发酵110小时(约4.5天)，发酵结束制得葡萄酒醪；
(4)醋酸发酵：向步骤(3)制得的葡萄酒醪中加入0.02m/v％甘氨酸、0.001m/v％柠檬酸、0.005m/v％琥珀酸，然后接入8v/v％的醋酸菌种子液，在30℃下发酵120小时(5天)，发酵结束制得葡萄醋发酵醪；
(5)过滤：将步骤(4)所得葡萄醋发酵醪进行硅藻土过滤，滤液澄清后制得葡萄醋原液；
(6)调配、灭菌：按与实施例2步骤(6)相同的比例，将步骤(5)中制得的葡萄醋原液与葡萄汁、纯净水进行调制，灭菌后得到对比例2葡萄醋饮料。
将实施例2和对比例2制备得到的葡萄醋(RGV2、DGV2)、最终得到的葡萄醋饮料(RGVB2、DGVB2)，以及市售葡萄醋(MGV)的相关指标进行比较，结果如表2所示。
表2实施例2和对比例2制得的葡萄醋、葡萄醋饮料及市售葡萄醋相关指标的比较
Figure PCTCN2022099891-appb-000002
其中，RGV2和DGV2分别为实施例2和对比例2制备得到的葡萄醋，RGVB2和DGVB2分别为实施例2和对比例2制备得到的葡萄醋饮料，MGV为市售葡萄醋。
通过表2可以看到，在醋酸发酵阶段期间加入发酵补充剂2对于醋酸发酵产酸速率影响不大，但是实施例2制备得到的葡萄醋总酯和不挥发酸含量显著地高于对比例2，且远高于市售葡萄醋。实施例2制备得到的葡萄醋在感官评价香气和口感上也明显优于对比例2。
实施例3
本实施例提供一种采用本公开发酵工艺生产凤梨醋饮料的制备方法，包括以下步骤：
(1)果汁醪液的制备：挑选无霉变腐烂的凤梨，用去皮机去除凤梨果皮，然后用榨汁机榨汁，得到凤梨果汁和果渣，将所得果汁和果渣混合，制备得到果汁醪液；
(2)发酵用果汁醪的制备：向果汁醪液中加入蔗糖，调节果汁醪液糖度为14°Brix， 然后加入0.02m/v％乙酸钠和0.01m/v％葡萄糖酸钾，再加入乳酸调整果汁醪液pH值为3.1，得到发酵用果汁醪；
(3)酒精发酵：向步骤(2)所得发酵用果汁醪中加入占凤梨原料质量比0.025％的活性酿酒酵母，在22℃下发酵125h(约5天)，发酵结束制得果酒醪；
(4)醋酸发酵：向步骤(3)制得的果酒醪中加入0.018m/v％甘氨酸、0.006m/v％柠檬酸、0.005m/v％琥珀酸和0.005m/v％苹果酸，然后接入10v/v％的醋酸菌种子液，在28℃下发酵72h(3天)，然后向发酵罐中加入0.5m/v％乳酸、0.003m/v％木糖醇、0.005m/v％麦芽糖醇、0.003m/v％山梨糖醇、0.004m/v％赤藓糖醇和0.001m/v％甘露糖醇，在相同条件下继续醋酸发酵48h(2天)，发酵结束制得果醋发酵醪；
(5)过滤：将步骤(4)所得果醋发酵醪进行硅藻土过滤，滤液澄清后制得凤梨醋原液；
(6)调配、灭菌：将步骤(5)中制得的果醋原液与凤梨果汁、纯净水进行调制，灭菌后即得本实施例3凤梨醋饮料。
对比例3：
一种不使用发酵调节剂制备凤梨醋饮料的方法，包括以下步骤：
(1)果汁醪液的制备：挑选无病虫害和霉变腐烂的凤梨，用去皮机去除凤梨果皮，然后用榨汁机榨汁，得到凤梨果汁和果渣，将所得果汁和果渣混合，制备得到果汁醪液；
(2)发酵用果汁醪的制备：向果汁醪液中加入蔗糖，调节果汁醪液糖度为14°Brix，所得为发酵用果汁醪；
(3)酒精发酵：向步骤(2)所得发酵用果汁醪中加入占凤梨原料质量比0.025％的活性酿酒酵母，在22℃下发酵125h(约5天)，发酵结束制得果酒醪；
(4)醋酸发酵：向步骤(3)制得的果酒醪中加入0.018m/v％甘氨酸、0.006m/v％柠檬酸、0.005m/v％琥珀酸和0.005m/v％苹果酸，然后接入10v/v％的醋酸菌种子液，在28℃下发酵72h(3天)，然后向发酵罐中加入0.5m/v％乳酸、0.003m/v％木糖醇、0.005m/v％麦芽糖醇、0.003m/v％山梨糖醇、0.004m/v％赤藓糖醇和0.001m/v％甘露糖醇，在相同条件下继续醋酸发酵48h(2天)，发酵结束制得果醋发酵醪；
(5)过滤：将步骤(4)所得果醋发酵醪进行硅藻土过滤，滤液澄清后制得凤梨醋原液；
(6)调配、灭菌：按与实施例3步骤(6)相同的比例，将步骤(5)中制得的果醋原液与凤梨果汁、纯净水进行调制，灭菌后得到对比例3凤梨醋饮料。
将实施例3和对比例3制备得到的凤梨醋(RPV3、DPV3)、最终得到的凤梨醋饮料 (RPVB3、DPVB3)，以及市售凤梨醋(MPV)的相关指标进行比较，结果如表3所示。
表3实施例3和对比例3制得的凤梨醋、凤梨醋饮料及市售凤梨醋相关指标的比较
Figure PCTCN2022099891-appb-000003
其中，RPV3和DPV3分别为实施例3和对比例3制备得到的凤梨醋，RPVB3和DPVB3分别为实施例3和对比例3制备得到的凤梨醋饮料，MPV为市售凤梨醋。
通过表3可以看到，发酵调节剂对醋酸发酵产酸速率影响不大，但是实施例3制备得到的凤梨醋中总酯和不挥发酸含量明显高于对比例3，二者总酯和不挥发酸含量均优于普通市售凤梨醋。实施例3制备得到的凤梨果醋及果醋饮料在感官评价香气和口感上也明显优于对比例3和市售凤梨醋。
本公开实施例的技术方案，通过分阶段加入不同的物质，同时达到为发酵菌体提供营养缩短发酵周期和改善最终产品风味的目的。在酒精发酵前向果汁醪中加入发酵调节剂，在酒精发酵阶段，酵母产生的乙醇可以和加入的发酵调节剂生成乙酸乙酯或乳酸乙酯为主的特征风味酯类物质，达到增酯的目的。在醋酸发酵阶段分阶段加入发酵补充剂，发酵前期加入发酵补充剂1不仅能够作为营养物质促进醋酸菌的生长和产酸，而且能够增加最终产品果醋中的有机酸种类，平衡最终产品酸感；发酵后期加入发酵补充剂2，此时醋酸菌可以氧化发酵补充剂2中的物质生成多种有机酸，并且能够在发酵过程中与发酵液中的有机酸反应生成多种酯类物质，丰富了有机酸和酯类物质的组成，达到富酸和富酯的目的。
本公开的上述实施例仅是为清楚地说明本公开所作的举例，而并非是对本公开的实施方式的限定，对于所属领域的普通技术人员来说，在上述说明的基础上还可以做出其他不同形式的变化或变动，这里无法对所有的实施方式予以穷举，凡是属于本公开的技术方案所引伸出的显而易见的变化或变动仍处于本公开的保护范围之内。

Claims (10)

  1. 一种果醋的制备方法，其特征在于，包括以下步骤：
    取水果，破碎榨汁，得到果汁醪液，调节所得果汁醪液的糖度和pH值；
    向所得果汁醪液加入酿酒酵母，进行酒精发酵，得到果酒醪；
    向所得果酒醪加入发酵补充剂1，接入醋酸菌，进行醋酸发酵，在醋酸发酵期间加入发酵补充剂2，发酵结束制得果醋醪。
  2. 根据权利要求1所述的制备方法，其特征在于，调节所得果汁醪液的糖度为12-16°Brix；调节所得果汁醪液的pH值为3.0-4.0。
  3. 根据权利要求1所述的制备方法，其特征在于，使用发酵调节剂来调节pH值，所述发酵调节剂包括乙酸钾、乙酸钠、葡萄糖酸钾、葡萄糖酸钠、乳酸及它们的组合中的至少一种。
  4. 根据权利要求1所述的制备方法，其特征在于，按酿酒酵母的活菌质量计，向所得果汁醪液加入的酿酒酵母占水果原料质量的0.02-0.025％。
  5. 根据权利要求1所述的制备方法，其特征在于，所述酒精发酵步骤包括在20-25℃条件下发酵90-150h。
  6. 根据权利要求1所述的制备方法，其特征在于，所述发酵补充剂1包括选自以下中的一种或多种：甘氨酸、柠檬酸、琥珀酸和苹果酸。
  7. 根据权利要求1所述的制备方法，其特征在于，所述发酵补充剂2包括选自以下中的一种或多种：乳酸、木糖醇、麦芽糖醇、山梨糖醇、赤藓糖醇和甘露糖醇。
  8. 根据权利要求1所述的制备方法，其特征在于，所述醋酸发酵步骤包括在28-30℃下发酵45-75h。
  9. 一种果醋，其特征在于，所述果醋由权利要求1-8中任一项所述的制备方法制备得到。
  10. 一种果醋饮料的制备方法，其特征在于，包括以下步骤：
    取水果，破碎榨汁，得到果汁醪液，调节所得果汁醪液的糖度和pH值；
    向所得果汁醪液加入酿酒酵母，进行酒精发酵，得到果酒醪；
    向所得果酒醪加入发酵补充剂1，接入醋酸菌，进行醋酸发酵，在醋酸发酵期间加入发酵补充剂2，发酵结束制得果醋醪；
    将所得果醋醪进行过滤，调配，灭菌，得到所述果醋饮料。
PCT/CN2022/099891 2021-07-19 2022-06-20 一种果醋、果醋饮料及其制备方法 WO2023000893A1 (zh)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
CN202110814316.4A CN113337368B (zh) 2021-07-19 2021-07-19 一种果醋、果醋饮料及其制备方法
CN202110814316.4 2021-07-19

Publications (1)

Publication Number Publication Date
WO2023000893A1 true WO2023000893A1 (zh) 2023-01-26

Family

ID=77480036

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/CN2022/099891 WO2023000893A1 (zh) 2021-07-19 2022-06-20 一种果醋、果醋饮料及其制备方法

Country Status (2)

Country Link
CN (1) CN113337368B (zh)
WO (1) WO2023000893A1 (zh)

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN112980646B (zh) * 2021-03-01 2022-05-13 山西农业大学 一种开菲尔源复合益生菌发酵梨汁燕麦活菌醋饮及其制备方法
CN113337368B (zh) * 2021-07-19 2022-11-08 天地壹号饮料股份有限公司 一种果醋、果醋饮料及其制备方法
CN114907942A (zh) * 2022-06-14 2022-08-16 江苏科技大学 一种富含赤藓糖醇和乳酸的食醋的制备方法
CN115873681A (zh) * 2022-11-21 2023-03-31 李锦记（新会）食品有限公司 一种果醋及其制备方法和应用

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104498318A (zh) * 2014-12-30 2015-04-08 天津科技大学 一种果醋发酵营养盐及其使用方法
CN107858260A (zh) * 2017-11-23 2018-03-30 沿河安发刺梨生态开发有限公司 一种刺梨果醋的制备方法
CN108624465A (zh) * 2018-04-28 2018-10-09 天津科技大学 一种定向调控食醋固态发酵的营养盐及其应用
CN108728325A (zh) * 2018-06-28 2018-11-02 李兴霞 一种龙须菜樱桃醋
CN109136054A (zh) * 2018-09-25 2019-01-04 镇江市京江醋业有限公司 一种苹果醋的生产工艺
CN113337368A (zh) * 2021-07-19 2021-09-03 天地壹号饮料股份有限公司 一种果醋、果醋饮料及其制备方法

Family Cites Families (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
AT380270B (de) * 1982-07-02 1986-05-12 Vogelbusch Gmbh Verfahren zur chargenweisen herstellung von essig
JP3642467B2 (ja) * 1999-09-03 2005-04-27 横井醸造工業株式会社 果実酢、果実酢飲料、並びに果実酢の製造方法
CN106367298B (zh) * 2016-11-01 2019-12-24 天地壹号饮料股份有限公司 一种高酸度苹果醋补料发酵工艺
CN106901087B (zh) * 2017-02-14 2020-07-03 天津科技大学 一种烤苹果醋饮料及其生产方法
CN107118932A (zh) * 2017-07-11 2017-09-01 安徽智联管理咨询有限公司 一种棠梨果醋的酿造方法
JP2019071868A (ja) * 2017-10-16 2019-05-16 照男 熊谷 オキアミ酢およびその製造方法
CN111235003B (zh) * 2020-03-16 2022-08-30 西南民族大学 一种石榴复合保健果醋及其制备方法

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104498318A (zh) * 2014-12-30 2015-04-08 天津科技大学 一种果醋发酵营养盐及其使用方法
CN107858260A (zh) * 2017-11-23 2018-03-30 沿河安发刺梨生态开发有限公司 一种刺梨果醋的制备方法
CN108624465A (zh) * 2018-04-28 2018-10-09 天津科技大学 一种定向调控食醋固态发酵的营养盐及其应用
CN108728325A (zh) * 2018-06-28 2018-11-02 李兴霞 一种龙须菜樱桃醋
CN109136054A (zh) * 2018-09-25 2019-01-04 镇江市京江醋业有限公司 一种苹果醋的生产工艺
CN113337368A (zh) * 2021-07-19 2021-09-03 天地壹号饮料股份有限公司 一种果醋、果醋饮料及其制备方法

Also Published As

Publication number Publication date
CN113337368A (zh) 2021-09-03
CN113337368B (zh) 2022-11-08

Similar Documents

Publication Publication Date Title
WO2023000893A1 (zh) 一种果醋、果醋饮料及其制备方法
CN106520451A (zh) 一种红曲果酒及其制备方法
CN111117828B (zh) 一种添加果蔬乳酸菌发酵液制备桑椹果酒的方法
JP5271906B2 (ja) ジュース又は果実酒の製造方法
CN112980646B (zh) 一种开菲尔源复合益生菌发酵梨汁燕麦活菌醋饮及其制备方法
CN106520423A (zh) 一种发酵生产无醇啤酒醋及啤酒醋饮料的方法
CN101319176A (zh) 野生山葡萄酒及其制备方法
KR101539146B1 (ko) 감식초를 이용한 숙취해소음료의 제조방법
CN111876295A (zh) 一种扣囊复膜酵母发酵的桑葚果酒及其制备方法
CN101845378B (zh) 一种柠檬糯米风味酒的制备方法
JP3642467B2 (ja) 果実酢、果実酢飲料、並びに果実酢の製造方法
CN108378359B (zh) 一种柿子桑葚复合酵素的制备方法
KR20200057328A (ko) 홍삼 천연 발효식초의 제조방법
CN103146562A (zh) 一种杨梅醋的加工工艺
CN104250595A (zh) 杨梅白兰地酒的制备方法
KR100767626B1 (ko) 무화과 발효식초의 제조방법 및 그에 의해 제조된 무화과발효식초
CN112226320A (zh) 一种基于低温混菌发酵的菠萝白兰地及酿造方法
KR20090007017A (ko) 냄새를 없앤 마늘과 솔잎을 이용하여 제조한 식초 및 그제조방법
CN103421639B (zh) 一种神秘果发酵酒的酿造方法
CN112500961A (zh) 一种枣酒低温增香阶梯发酵工艺
CN110643449A (zh) 一种樱桃酒的酿造方法
Huang et al. Progress in the study of pineapple bran vinegar
CN102453648A (zh) 一种果酒的酿造工艺
CN113214930A (zh) 一种白刺冰酒制备方法
CN114958510A (zh) 一种冷冻发酵低醇葡萄酒的酿造方法

Legal Events

Date Code Title Description
121 Ep: the epo has been informed by wipo that ep was designated in this application

Ref document number: 22845058

Country of ref document: EP

Kind code of ref document: A1

NENP Non-entry into the national phase

Ref country code: DE