CN101319188A

CN101319188A - Normal juice fruit vinegar immobilization preparation method

Info

Publication number: CN101319188A
Application number: CNA2008101382898A
Authority: CN
Inventors: 陈义伦; 李大鹏; 刘宾; 于忠良
Original assignee: Shandong Agricultural University
Current assignee: Shandong Agricultural University
Priority date: 2008-07-15
Filing date: 2008-07-15
Publication date: 2008-12-10

Abstract

The invention provides a fossilization production method for natural-juice fruit vinegar. The invention determines through a variety of experiments that the fruits suitable for the fossilization production of the natural-juice fruit vinegar are pear, apple and grape, alcohol and acetic acid zymogen are active dry yeast and active acetic acid bacteria especially for fruit wine, and carriers for fossilizing the acetic acid bacteria are carbonized corncob and carbonized round wood chips. At the same time, the manufacturing technique and technical parameter of natural-juice fruit vinegar fossilization are determined through reaserch. The fossilization production method for the natural-juice fruit vinegar has the advantages of fast fermentation reaction speed, high equipment utilization rate and convenience for mechanized production. The products produced by the invention are natural and pure with good color and lustre, faint scent of table vinegar, full-bodied fragrance of fruits, gentle sour taste, clearness and transparency, and achieve the export quality requirement.

Description

Normal juice fruit vinegar immobilization preparation method

(1) technical field

The normal juice fruit vinegar immobilization preparation method that the present invention relates to belongs to fruit vinegar acetic fermentation science and technology class.

(2) background technology

Fruit vinegar contains nutritive substances such as rich organic acid, amino acid, the nourishing function that not only has general vinegar, and has a nutrition and health care function of fruit, have unique flavor quality, normal juice fruit vinegar adopts fruit juice zymamsis, acetic fermentation brew to form, and vinegar perfume (or spice) is pure, the smell of fruits is very sweet, tart flavour is soft, color and luster is good, has nature, pure quality, and domestic and abroad market prospect is wide.Existing fruit vinegar production mainly contains conventional solid-state method and deep fermentation method, solid state process wine vinegar raw material availability is low, labour intensity is big, fermentation period is long, standardization level is low, poor product quality, and the deep fermentation method is made vinegar and had production cost height, long, the not high shortcoming of product color flavor quality of fermentation period.Normal juice fruit vinegar immobilization preparation method involved in the present invention can overcome the above problems.

(3) summary of the invention

The present invention relates to normal juice fruit vinegar immobilization raw materials for production kind, alcohol and acetic fermentation bacterial classification, fixation support, production technique and technical parameter.Deficiency at the fruit vinegar production method invention of being correlated with in the past, the fruit variety that the present invention has determined to be suitable for normal juice fruit vinegar immobilization production by a large amount of tests is pears, apple, grape, alcohol and acetic fermentation bacterial classification are fruit wine special active dry yeast and active acetate bacterium, and the acetic acid bacteria strain fixation support is charing corn cob and charing round log bits.

The normal juice fruit vinegar immobilization technological process of production is seen accompanying drawing 1, wherein technical data is: fruit wine special active dry yeast consumption 10～20g/100L, 15～25 ℃ of zymamsis temperature, 5-7 days zymamsis cycle, alcoholic strength 5.0～7.0% (v/v), 2～7% active acetate bacterium are spilt in the fermentor tank surface, 0.5～1 cubic meters/hour of fermented liquid pump around circuit speed, 30～35 ℃ of acetic fermentation temperature, 24-48 hour acetic fermentation cycle, all sterilization measures are 80 ℃ to be handled 10～30 minutes, and normal juice fruit vinegar acidity is more than 3.0%, and alcohol changes sour rate more than 95%.

Normal juice fruit vinegar immobilization preparation method, it is fast to have fermentation reaction speed, the plant factor height, be convenient to advantages such as mechanize production, product is faint yellow, yellow, has the delicate fragrance of vinegar and strong fruital, soft, the clear of tart flavour, quality reaches the outgoing quality requirement.

(4) description of drawings

Fig. 1: normal juice fruit vinegar immobilization technological process of production figure.

Among Fig. 11 is the fruit washing, squeezes the juice; The 2nd, enzymolysis, protect look; The 3rd, sterilization, cooling; The 4th, zymamsis; The 5th, sterilization, cooling; The 6th, filter; The 7th, the immobilization acetic fermentation; The 8th, sterilization, cooling; The 9th, storage, filtration, can.

(5) embodiment

With fresh ripened fruit flushing, squeeze the juice rapidly after draining (1), add 0.01～0.05% polygalacturonase, 50～55 ℃ of enzymolysis 2 hours, add 0.05% citric acid and protect look (2), handled 10～30 minutes for 80 ℃, be cooled to 15～25 ℃ (3) rapidly, the commercially available fruit wine special active dry yeast qualified product of inoculation 10～20g/100L, 15～25 ℃ of following zymamsiss, fermentation period 5-7 days (4), alcohol fermentation liquid was handled 10～30 minutes for 80 ℃, be cooled to 30～35 ℃ (5), alcohol fermentation liquid adopts diatomite filtration (6), with general diameter is 2～4 centimetres, length is 8～15 centimetres of charing corn cobs or charing round log bits, vertically be arranged in fermentor tank, alcohol fermentation liquid after the filtration pumps into the surface and has spilt 2～7% commercially available active acetate bacterium, the fermentor tank of fixation support is housed, 30～35 ℃ of following circulating fermentations of temperature control, measured an acidity in per 2～3 hours, ferment to acidity and no longer rise, the 24-48 hour acetic fermentation cycle (7), acetic acid fermentation liquid was handled 10～30 minutes for 80 ℃, be cooled to normal temperature (8) rapidly, airtight storage can be filtered can after 30 days be finished product (9).

Claims

1, a kind of normal juice fruit vinegar immobilization preparation method, the fruit variety that it is characterized in that normal juice fruit vinegar immobilization production is pears, apple, grape, alcohol and acetic fermentation bacterial classification are fruit wine special active dry yeast and active acetate bacterium, and the acetic acid bacteria strain fixation support is charing corn cob and charing round log bits.

2,, it is characterized in that charing corn cob or charing round log bits vertically are arranged in fermentor tank by the described normal juice fruit vinegar immobilization preparation method of claim 1; Fermented liquid spills 2～7% active acetate bacterium, is equipped with in the fermentor tank of fixation support on the surface, temperature control circulation acetic fermentation.

3, by the described normal juice fruit vinegar immobilization preparation method of claim 1, it is characterized in that fruit wine special active dry yeast consumption 10～20g/100L, 15～25 ℃ of zymamsis temperature, 5-7 days zymamsis cycle, alcoholic strength 5.0～7.0% (v/v), 0.5～1 cubic meters/hour of acetic fermentation fermented liquid pump around circuit speed, 30～35 ℃ of acetic fermentation temperature, 24-48 hour acetic fermentation cycle, acidity is more than 3.0%, acetic acid fermentation liquid was handled 10～30 minutes for 80 ℃, and airtight storage can be filtered can after 30 days be finished product.