CN102676363A - Method for preparing Muscat Hamburg grape fruit vinegar - Google Patents
Method for preparing Muscat Hamburg grape fruit vinegar Download PDFInfo
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- CN102676363A CN102676363A CN2012101721107A CN201210172110A CN102676363A CN 102676363 A CN102676363 A CN 102676363A CN 2012101721107 A CN2012101721107 A CN 2012101721107A CN 201210172110 A CN201210172110 A CN 201210172110A CN 102676363 A CN102676363 A CN 102676363A
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Abstract
The invention discloses a method for preparing Muscat Hamburg grape fruit vinegar, and aims to overcome the defects of the prior art and provide a liquid fermentation method for preparing grape fruit vinegar with mellow grape fragrance, which is long in retention period, rich in nutrients and suitable for different people, from a main raw material, namely a Sinkiang characteristic resource of Muscat Hamburg grapes. The method comprises the following steps: (1) selecting raw materials; (2) removing stems and crushing; (3) performing alcoholic fermentation; (4) performing acetic fermentation; (5) ageing; (6) filtering; (7) filling and sterilizing and the like. The product brewed by the method does not contain any pigment or essence, keeps the original flavor of fruits, has certain stability, is not precipitated, faded or browned basically, and also has effects of regulating acid-base balance of body fluid, softening vessels, reducing blood fat, improving immunity, appetizing, helping digestion and the like.
Description
Technical field: the present invention relates to a kind of employing Table Grape and make fruit vinegar, and preparation technology, particularly a kind of employing Xinjiang muscat grape is a raw material, produces fruit vinegar product and preparation technology thereof.Belong to edible article field.
Background technology: fruit vinegar factory process technology is to be main with solid state fermentation mostly, but the solid state fermentation fermentation period is long, utilization rate of raw materials is low, labour intensity is high.And the liquid submerged fermentation production technique is advanced, and the production cycle shortens, and quality product is more stable, can realize the production of serialization, mechanize, has improved labour productivity.The present invention is that raw material carries out alcohol, acetic fermentation with the Xinjiang muscat grape; Through to factor researchs such as leavening temperature, inoculum size, ethanol concn, initial p H in the brew process; Determine the best zymotechnique of muscat grape fruit vinegar; Product not only can reach edible vinegar acidity, kept nutritive substance, but also have the unique fruital gas of muscat grape, unique flavor.
Summary of the invention: the shortcoming that the objective of the invention is to overcome prior art; Utilize Xinjiang characteristic resources muscat grape to be main raw material, provide the production of a kind of employing liquid fermentation method to have long preservative period, nutritious, the grape fruit vinegar working method that has mellow " grape fragrance " applicable to all kinds of crowds.The product that adopts brew of the present invention to go out does not add pigment, essence; The original local flavor that keeps fruits and vegetables; Product has certain stability; Basic maintenance does not precipitate, colour-fast, not brown stain, has effects such as the acid of regulating body fluid, vessel softening, reducing blood-fat, raising immunizing power, appetite-stimulating vessel softening simultaneously.
Technical process of the present invention and process control condition are following:
(1) material choice: select no disease and pest, soluble solid content is greater than 14% muscat grape;
(2), add the SO of 10-25mg/L with after the fragmentation of grape destemming
2Anti-oxidation and microbial contamination;
(3) preferred yeast bacterial classification enlarged culturing step by step, it is subsequent use to prepare distiller's yeast by ordinary method;
(4) in above-mentioned Sucus Vitis viniferae, go into to add distiller's yeast, the control leavening temperature is a 22-30 ℃ of scope, ferments 5-10 days; Detect in the fermented liquid ethanol content when 6%-10%V/V, and residual sugar carried out the TRANSIENT HIGH TEMPERATURE sterilising treatment less than 5% o'clock; Sterilising temp 121-135 ℃; Sterilization time 3-10 second stops zymamsis, gets into the fermentation of acetic fermentation jar;
(5) preferred acetic acid bacteria strain enlarged culturing step by step, it is subsequent use to prepare mother of vinegar by ordinary method;
(6) the control leavening temperature in acetic fermentation stage is 25 ℃-35 ℃, and the acetic bacteria inoculum size is 6%-10%, and adjusting initial ethanol concn is 4%-8%V/V; The adjustment pH value is 4.0-5.0; Liquid submerged fermentation 15-25 days, detect the alcohol residue amount at 0.2%-0.5%V/V, carry out the TRANSIENT HIGH TEMPERATURE sterilising treatment; Stop fermentation, fermentation gained fruit vinegar total acid content is greater than 50g/L;
(7) above-mentioned fermented liquid gets into the ageing jar, through being no less than normal temperature after-ripening ageing in 30 days, sealing, sprays high-temperature sterilization through diatomite filtration, mocromembrane filtration, homogeneous, auto-filling and handle, packing.
Description of drawings: Fig. 1 is a muscat grape fruit vinegar process flow diagram of the present invention.
Embodiment:, below be elaborated with 3 embodiment with reference to technical process shown in Figure 1.
Embodiment 1:
(1) material choice: select no disease and pest, soluble solid content is 14% muscat grape;
(2), add the 8O of 15mg/L with after the fragmentation of grape destemming
2Anti-oxidation and microbial contamination;
(3) preferred yeast bacterial classification enlarged culturing step by step, it is subsequent use to prepare distiller's yeast by ordinary method;
(4) in above-mentioned Sucus Vitis viniferae, go into to add distiller's yeast, the control leavening temperature is 24 ℃ of scopes, ferments 9 days; Detect in the fermented liquid ethanol content when 7.2%V/V, and residual sugar carried out the TRANSIENT HIGH TEMPERATURE sterilising treatment less than 5% o'clock; 121 ℃ of sterilising temps; Sterilization time 8 seconds stops zymamsis, gets into the fermentation of acetic fermentation jar;
(5) preferred acetic acid bacteria strain enlarged culturing step by step, it is subsequent use to prepare mother of vinegar by ordinary method;
(6) the control leavening temperature in acetic fermentation stage is 27 ℃, and the acetic bacteria inoculum size is 7%, and adjusting initial ethanol concn is 7%V/V; The adjustment pH value is 4.0; Liquid submerged fermentation 24 days detects the alcohol residue amount at 0.47%V/V, carries out the TRANSIENT HIGH TEMPERATURE sterilising treatment; Stop fermentation, fermentation gained fruit vinegar total acid content is 53g/L;
(7) above-mentioned fermented liquid gets into the ageing jar, through normal temperature after-ripening ageing in 35 days, gets into the blend tank allotment, seals, sprays high-temperature sterilization through diatomite filtration, mocromembrane filtration, homogeneous, auto-filling and handle, packing.
Embodiment 2:
(1) material choice: select no disease and pest, soluble solid content is 16% muscat grape;
(2), add the SO of 20mg/L with after the fragmentation of grape destemming
2Anti-oxidation and microbial contamination;
(3) preferred yeast bacterial classification enlarged culturing step by step, it is subsequent use to prepare distiller's yeast by ordinary method;
(4) in above-mentioned Sucus Vitis viniferae, go into to add distiller's yeast, the control leavening temperature is 26 ℃ of scopes, ferments 7 days; Detect in the fermented liquid ethanol content when 8.5%V/V, and residual sugar carried out the TRANSIENT HIGH TEMPERATURE sterilising treatment less than 5% o'clock; 121 ℃ of sterilising temps; Sterilization time 8 seconds stops zymamsis, gets into the fermentation of acetic fermentation jar;
(5) preferred acetic acid bacteria strain enlarged culturing step by step, it is subsequent use to prepare mother of vinegar by ordinary method;
(6) the control leavening temperature in acetic fermentation stage is 30 ℃, and the acetic bacteria inoculum size is 8%, and adjusting initial ethanol concn is 8%V/V; The adjustment pH value is 4.2; Liquid submerged fermentation 22 days detects the alcohol residue amount at 0.39%V/V, carries out the TRANSIENT HIGH TEMPERATURE sterilising treatment; Stop fermentation, fermentation gained fruit vinegar total acid content is 61g/L;
(7) above-mentioned fermented liquid gets into the ageing jar, through normal temperature after-ripening ageing in 40 days, gets into the blend tank allotment, seals, sprays high-temperature sterilization through diatomite filtration, mocromembrane filtration, homogeneous, auto-filling and handle, packing.
Embodiment 3:
(1) material choice: select no disease and pest, soluble solid content is 17% muscat grape;
(2), add the SO of 27mg/L with after the fragmentation of grape destemming
2Anti-oxidation and microbial contamination;
(3) preferred yeast bacterial classification enlarged culturing step by step, it is subsequent use to prepare distiller's yeast by ordinary method;
(4) in above-mentioned Sucus Vitis viniferae, go into to add distiller's yeast, the control leavening temperature is 28 ℃ of scopes, ferments 6 days; Detect in the fermented liquid ethanol content when 9.3%V/V, and residual sugar carried out the TRANSIENT HIGH TEMPERATURE sterilising treatment less than 5% o'clock; 135 ℃ of sterilising temps; Sterilization time 5 seconds stops zymamsis, gets into the fermentation of acetic fermentation jar;
(5) preferred acetic acid bacteria strain enlarged culturing step by step, it is subsequent use to prepare mother of vinegar by ordinary method;
(6) the control leavening temperature in acetic fermentation stage is 32 ℃, and the acetic bacteria inoculum size is 9%, and adjusting initial ethanol concn is 8%V/V; The adjustment pH value is 4.5; Liquid submerged fermentation 20 days detects the alcohol residue amount at 0.31%V/V, carries out the TRANSIENT HIGH TEMPERATURE sterilising treatment; Stop fermentation, fermentation gained fruit vinegar total acid content is 68g/L;
(7) above-mentioned fermented liquid gets into the ageing jar, through normal temperature after-ripening ageing in 45 days, gets into the blend tank allotment, seals, sprays high-temperature sterilization through diatomite filtration, mocromembrane filtration, homogeneous, auto-filling and handle, packing.
Claims (5)
1. grape fruit vinegar; With the Xinjiang muscat grape is raw material; The gained Sucus Vitis viniferae is finally processed and is rich in multiple amino acids and trace element, the fresh grape vinegar of useful HUMAN HEALTH through technologies such as zymamsis and acetic fermentations after destemming, fragmentation; It is characterized in that, complete by following technical process:
(1) material choice: select no disease and pest, soluble solid content is greater than 14% muscat grape;
(2), add the SO of 10-25mg/L with after the fragmentation of grape destemming
2Anti-oxidation and microbial contamination;
(3) preferred yeast bacterial classification enlarged culturing step by step, it is subsequent use to prepare distiller's yeast by ordinary method;
(4) in above-mentioned Sucus Vitis viniferae, go into to add distiller's yeast, the control leavening temperature is a 22-30 ℃ of scope, ferments 5-10 days; Detect in the fermented liquid ethanol content when 6%-10%V/V, and residual sugar carried out the TRANSIENT HIGH TEMPERATURE sterilising treatment less than 5% o'clock; Sterilising temp 121-135 ℃; Sterilization time 3-10 second stops zymamsis, gets into the fermentation of acetic fermentation jar;
(5) preferred acetic acid bacteria strain enlarged culturing step by step, it is subsequent use to prepare mother of vinegar by ordinary method;
(6) the control leavening temperature in acetic fermentation stage is 25 ℃-35 ℃, and the acetic bacteria inoculum size is 6%-10%, and adjusting initial ethanol concn is 4%-8%V/V; The adjustment pH value is 4.0-5.0; Liquid submerged fermentation 15-25 days, detect the alcohol residue amount at 0.2%-0.5%V/V, carry out the TRANSIENT HIGH TEMPERATURE sterilising treatment; Stop fermentation, fermentation gained fruit vinegar total acid content is greater than 50g/L;
(7) above-mentioned fermented liquid gets into the ageing jar, through being no less than normal temperature after-ripening ageing in 30 days, sealing, sprays high-temperature sterilization through diatomite filtration, mocromembrane filtration, homogeneous, auto-filling and handle, and becomes packing.
2. grape vinegar preparation method according to claim 1 is characterized in that the desired raw material of step (1) is the Xinjiang muscat grape.
3. grape vinegar preparation method according to claim 1 is characterized in that in step (4) zymamsis, between 22-30 ℃ of the leavening temperature of control; Fermented 5-10 days; Detect in the fermented liquid ethanol content when 6%-10%V/V, and residual sugar stopped zymamsis less than 5% o'clock.
4. grape vinegar preparation method according to claim 1; It is characterized in that in step (6) acetic fermentation; Between the adjustment pH value 4.0-5.0, adjust between the initial alcoholic strength 4%-8%V/V, the acetic bacteria inoculum size is 6%-10%; Between 25 ℃-35 ℃ of the control leavening temperatures, liquid submerged fermentation 15-25 days.
5. according to claim 1,2, any grape vinegar preparation method described in 3 or 4, it is characterized in that described TRANSIENT HIGH TEMPERATURE sterilising treatment condition is all identical, promptly sterilising temp 121-135 ℃, sterilization time 3-10 second, stop fermenting process.
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103897972A (en) * | 2014-03-25 | 2014-07-02 | 安徽鲜福临食品有限责任公司 | Process for fermenting red-yeast grape vinegar by solid-liquid coupling |
| CN106085790A (en) * | 2016-08-31 | 2016-11-09 | 杨洪 | A kind of grape vinegar |
| CN106929379A (en) * | 2017-04-07 | 2017-07-07 | 吐鲁番市农业科学研究院(新疆农业科学院吐鲁番农业科学研究所) | It is a kind of to contain raisins, cynomorium songaricum, the nutrition and health care vinegar of saline cistanche and preparation method thereof |
| CN107828623A (en) * | 2017-08-01 | 2018-03-23 | 青岛春明调味品有限公司 | A kind of processing technology of grape vinegar |
| CN108541856A (en) * | 2018-04-09 | 2018-09-18 | 杨超雄 | One kind beverage of grape fruit vinegar containing vapour and preparation method thereof |
| CN109010199A (en) * | 2018-10-19 | 2018-12-18 | 天津科技大学 | A kind of skin whitening, moisturizing composition and its preparation method and application |
| CN109055166A (en) * | 2018-10-29 | 2018-12-21 | 南平市延平区红河谷果蔬专业合作社 | A kind of grape fruit vinegar and preparation method thereof |
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| CN101333494A (en) * | 2008-06-17 | 2008-12-31 | 沈阳农业大学 | Process for brewing fruit vinegar from Nanguo pear |
| CN101376871A (en) * | 2007-08-31 | 2009-03-04 | 沈阳科健生物技术有限公司 | Preparation of raspberry fruit vinegar |
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2012
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| CN101376871A (en) * | 2007-08-31 | 2009-03-04 | 沈阳科健生物技术有限公司 | Preparation of raspberry fruit vinegar |
| CN101333494A (en) * | 2008-06-17 | 2008-12-31 | 沈阳农业大学 | Process for brewing fruit vinegar from Nanguo pear |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103897972A (en) * | 2014-03-25 | 2014-07-02 | 安徽鲜福临食品有限责任公司 | Process for fermenting red-yeast grape vinegar by solid-liquid coupling |
| CN106085790A (en) * | 2016-08-31 | 2016-11-09 | 杨洪 | A kind of grape vinegar |
| CN106929379A (en) * | 2017-04-07 | 2017-07-07 | 吐鲁番市农业科学研究院(新疆农业科学院吐鲁番农业科学研究所) | It is a kind of to contain raisins, cynomorium songaricum, the nutrition and health care vinegar of saline cistanche and preparation method thereof |
| CN107828623A (en) * | 2017-08-01 | 2018-03-23 | 青岛春明调味品有限公司 | A kind of processing technology of grape vinegar |
| CN108541856A (en) * | 2018-04-09 | 2018-09-18 | 杨超雄 | One kind beverage of grape fruit vinegar containing vapour and preparation method thereof |
| CN109010199A (en) * | 2018-10-19 | 2018-12-18 | 天津科技大学 | A kind of skin whitening, moisturizing composition and its preparation method and application |
| CN109055166A (en) * | 2018-10-29 | 2018-12-21 | 南平市延平区红河谷果蔬专业合作社 | A kind of grape fruit vinegar and preparation method thereof |
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Application publication date: 20120919 |