CN102994362A - Method for fermenting apple vinegar - Google Patents
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- CN102994362A CN102994362A CN2012105209921A CN201210520992A CN102994362A CN 102994362 A CN102994362 A CN 102994362A CN 2012105209921 A CN2012105209921 A CN 2012105209921A CN 201210520992 A CN201210520992 A CN 201210520992A CN 102994362 A CN102994362 A CN 102994362A
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Abstract
The invention provides a method for fermenting apple vinegar. The method comprises the following steps of: (1), selecting apples without diseases and pests and being rotten to prepare apple juice; (2) filtering the apple juice by a gauze, heating the apple juice to 95 DEG C, keeping for 30 seconds to deactivate enzyme, reducing the temperature to 50 DEG C, adding pectinase into the apple juice to hydrolyze for 2 hours, heating the mixture to 85 DEG C for enzyme deactivation and filtering, regulating the sugar degree of the clarified fruit juice to be 12-14 percent, and finally adjusting the pH value to be 4 to obtain a fermented mash; and (3) adding 5-10 percent of activated brewer's yeast into the fermented mash, adding 2-3 percent of lactic acid bacteria yeast to perform anaerobic fermentation in the later period of the main fermentation, regulating the alcohol degree to be 5-7 percent, and adding 3 percent of acetic bacteria to ferment for 3-4 days until the acidity stops rising to finish the fermentation. By the method, the proportion of non-volatile acid to volatile acid (mainly acetic acid) in the fruit vinegar is changed, so that the stimulation acid taste of the vinegar is weakened, the acid taste is soft and fresh, and the taste quality of the fruit vinegar is improved.
Description
Technical field
The invention belongs to the food fermentation field, relate to a kind of fermentation process of cider vinegar.
Background technology
The technology of at present fermentative production cider vinegar employing is that yeast and acetic bacteria carry out Secondary Fermentation, and method commonly used is that high activity dried yeast, the initial pol 10 ~ 14% of fermenting, 25 ℃ ~ 30 ℃ of leavening temperatures, fermentation time 5 ~ 7 days are adopted in the zymamsis in early stage.The initial ethanol concn 4% ~ 8% of later stage acetic fermentation, 10%, 25 ℃ ~ 30 ℃ aerobic fermentations of inoculum size 60 hours.
As known from the above, organic acid is take acetic acid as main in the product, and its concentration is higher than other organic acids far away, and acetic acid belongs to volatile acid, and pungency is strong, and mouthfeel is relatively poor, must add other a large amount of organic acids when therefore, apple vinegar beverage is produced in allotment to reduce the relative content of acetic acid.
Summary of the invention
Technical problem to be solved by this invention provides a kind of fermentation process of cider vinegar, changed the ratio of fixed acid and volatile acid (mainly being acetic acid) in the fruit vinegar, the stimulation tart flavour of vinegar is weakened, and it is soft, salubrious that tart flavour becomes, and improved the mouthfeel quality of fruit vinegar.
For achieving the above object, the invention provides a kind of fermentation process of cider vinegar, may further comprise the steps:
(1) apple of choosing anosis worm and rotting, the clean surface of flushing, then stripping and slicing is made into Sucus Mali pumilae;
(2) the Sucus Mali pumilae filtered through gauze that step (1) is obtained, be heated to 95 ℃ and keep the 30s enzyme that goes out, be down to subsequently about 50 ℃, the polygalacturonase that adds 500U/100ml, hydrolysis 2h is heated to 85 ℃, the 5min enzyme that goes out, subsequent filtration, with the clarification the fruit juice sugar addition be 12 ~ 14%, regulating at last pH is 4, obtains karusen;
(3) add the good yeast saccharomyces cerevisiae of 5 ~ 10% activation in the karusen that obtains to step (2), milk-acid bacteria ferment in Primary Fermentation later stage access 2% ~ 3% carries out anaerobically fermenting, then adjusting alcoholic strength is 5% ~ 7%, access at last 3% acetic bacteria and no longer rise in 30 ~ 32 ℃ of fermentations 3 ~ 4 days to acidity, finish fermentation.
As the preferred embodiments of the present invention, in step (1), when Sucus Mali pumilae is made in the apple stripping and slicing, at first use crusher in crushing, then the pulp of fragmentation is squeezed the juice with juice extractor, when fragmentation, add 0.05% vitamins C.
As the preferred embodiments of the present invention, avoid and contact with air when broken.
As the preferred embodiments of the present invention, in step (3), add the good yeast saccharomyces cerevisiae of 5 ~ 10% activation in the karusen when fermenting, primary fermentation phase temperature is controlled at 26 ~ 28 ℃, the lord ferment period temperature is controlled at 28 ~ 30 ℃, the lord ferment period latter temperature is controlled at 25 ~ 30 ℃, and fermentation time is 3 ~ 5 days.
For achieving the above object, the invention provides a kind of fermentation process of cider vinegar, may further comprise the steps:
(1) apple of choosing anosis worm and rotting, the clean surface of flushing, then stripping and slicing is made into Sucus Mali pumilae;
(2) the Sucus Mali pumilae filtered through gauze that step (1) is obtained, be heated to 95 ℃ and keep the 30s enzyme that goes out, be down to subsequently about 50 ℃, the polygalacturonase that adds 500U/100ml, hydrolysis 2h is heated to 85 ℃, the 5min enzyme that goes out, subsequent filtration, with the clarification the fruit juice sugar addition be 12 ~ 14%, regulating at last pH is 4, obtains karusen;
(3) active dry yeast is added in 5% the sucrose solution, stir, be placed in 25 ℃ the water-bath, stirred once every 5 ~ 10 minutes, about 30 minutes, for subsequent use;
(4) add the good active dry yeast of 5% ~ 10% activation in the karusen that obtains to step (2) and ferment, stir, sealing, temperature is controlled at 25 ~ 30 ℃, obtains at last fermented liquid, and the whole zymamsis time needs 5 ~ 8 days;
(5) the fermented liquid sugar addition that step (4) is obtained is 7% ~ 10%, then with milk-acid bacteria with in 3% the ratio access fermented liquid, under 30 ~ 35 ℃, carry out lactic fermentation 3 ~ 5 days, after the fermentation ends, the control pol is 5% ~ 7%, alcoholic strength is 5% ~ 7%;
(6) access 3% acetic bacteria in the product that step (5) obtains no longer rises in 30 ~ 32 ℃ of fermentations 3 ~ 4 days to acidity, finishes fermentation.
As the preferred embodiments of the present invention, in step (4), the temperature of karusen is controlled at 26 ~ 28 ℃ during inoculation, when changing anaerobic respiration over to, yeast begins, temperature is controlled at 28 ~ 30 ℃, behind yeast process lord ferment period, leavening temperature is controlled at 20 ~ 25 ℃ until alcoholic strength no longer rises, and the time is 6 ~ 8 days.
The fermentation process of cider vinegar of the present invention has the following advantages at least: the inventive method adopts yeast, milk-acid bacteria, acetic bacteria fermentative production fruit vinegar.Wherein, embodiment one carries out acetic fermentation after adopting yeast and lactic acid to ferment simultaneously again, and organic acid content is as shown in table 1 with distribution.Embodiment two carries out lactic fermentation after adopting yeast fermentation to finish, and carries out at last acetic fermentation, and the organic acid content of vinegar sample is as shown in table 2 with distribution.Compare with other fruit vinegar products, the organic acid difference is mainly reflected on the content of lactic acid and acetic acid, the content of the acetic acid in the cider vinegar is the highest, the content of lactic acid is apparently higher than the other types fruit vinegar, the obtaining of oxysuccinic acid, citric acid keeps, improved organic acid composition, the pungency of buffering acetic acid improves the tart flavour quality.
Organic acid content (mg/ml) among table 1 embodiment one
Organic acid content (mg/ml) among table 2 embodiment two
Embodiment
Below in conjunction with embodiment the production method of cider vinegar of the present invention is described in detail:
1. material
Apple: the Fuji apple, commercially available;
Polygalacturonase: the Shaanxi Tech Univ laboratory provides;
Yeast saccharomyces cerevisiae: Hubei Angel Yeast Co.,Ltd;
Acetic bacteria: from liquid vinegar, separate obtaining;
Milk-acid bacteria: the Shaanxi Tech Univ laboratory provides.
2. the fermentation process of cider vinegar:
A, raw material are processed: select fruit, wash fruit.Sneak into sometimes disease and pest fruit and the fruit etc. of rotting in the raw material, for color and the minimizing microbiological contamination that does not affect Sucus Mali pumilae, it must be rejected; Behind the choosing fruit, earth, microorganism and the agricultural chemicals that will be attached on the raw material fruit are cleaned again, washing the fruit temperature is controlled at below 40 ℃, the flowing water rinsing, be reduced to originally 2.5% ~ 5.0% by cleaning the microorganism that the apple raw material is carried, and flush away is attached to the sterilant (some sterilant has carcinogenesis) of apple surface;
B, crushing and beating, protect look: with the apple stripping and slicing that step a cleans, then put into crusher, the pulp of fragmentation enters juice extractor when broken, adds 0.05% vitamins C when broken, should avoid and contact with air when broken, in case g as far as possible;
C, enzyme are processed: the fruit juice that step b obtains is used 4 layers of filtered through gauze immediately, be heated to 95 ℃ and keep the 30s enzyme that goes out, be down to subsequently about 50 ℃, the polygalacturonase that adds 500U/100ml, hydrolysis 2h is heated to 85 ℃, the 5min enzyme that goes out, subsequent filtration, being 12 ~ 14% with the fruit juice of clarification with the white sugar sugar addition, is 4 with citric acid solution accent pH at last, obtains karusen;
D, activated yeast: active dry yeast added in 5% the sucrose solution, stir, be placed in 25 ℃ the water-bath, stirred once every 5 ~ 10 minutes, about 30 minutes, for subsequent use;
E, fermentation: fermentation is divided into following two schemes:
E1, two-step fermentation (yeast and lactic acid carry out acetic fermentation after fermenting simultaneously again)
A, alcohol lactic fermentation: add the good yeast saccharomyces cerevisiae of 5% ~ 10% activation in the karusen that obtains to step C, the primary fermentation phase, the temperature general control was at 26 ~ 28 ℃, entering the lord ferment period temperature is controlled in 28 ~ 30 ℃ of scopes, lord ferment period 4 ~ 5 days, hypoglycemic to pol 3 ~ 4%, access 2% ~ 3% milk-acid bacteria ferment again and carry out anaerobically fermenting, temperature is controlled at 25 ~ 30 ℃, and the time needs 3 ~ 5 days;
B, acetic fermentation: adjusting alcoholic strength is 5% ~ 7%, and the acetic bacteria of access 3% no longer rises in 30 ~ 32 ℃ of fermentations 3 ~ 4 days acidity to the fermented liquid, finishes fermentation.
E2, three steps fermentation (yeast fermentation carries out lactic fermentation after finishing, and carries out at last acetic fermentation)
A, zymamsis: zymamsis needs to carry out in encloses container, adds the good active dry yeast of 5% ~ 10% activation in the karusen that obtains to step C and ferments, stir, and sealing, temperature is controlled at 20 ~ 30 ℃; Zymamsis can be divided into following 3 periods: 1. primary fermentation phase: be called the primary fermentation phase period that rigidly connects in karusen into the activation yeast, and the temperature general control of karusen is at 26 ~ 28 ℃ during inoculation; 2. lord ferment period: yeast is through after the breeding of primary fermentation phase, and yeast changes anaerobic respiration over to, and zymamsis begins, and at this moment the sugar in the karusen descends, and alcohol increases, and the karusen temperature rises very fast, and the control temperature is in 28 ~ 30 ℃ of scopes; 3. secondary fermentation phase: yeast is through behind the lord ferment period, and 20 ~ 25 ℃ of leavening temperatures to alcoholic strength no longer rises
B, lactic fermentation: the fermented liquid sugar addition that step a is obtained is 7% ~ 10%, then with milk-acid bacteria (2 * 10
7Cfu/ml) in the fermented liquid that obtains with 3% ratio access step a, carry out lactic fermentation 3 ~ 5 days under 30 ~ 35 ℃, after the fermentation ends, the control pol is 5% ~ 7%, and alcoholic strength is 5% ~ 7%.
C, acetic fermentation: access 3% acetic bacteria in the product that step b obtains, no longer rise in 30 ~ 32 ℃ of fermentations 3 ~ 4 days to acidity, finish fermentation.
3. analyze and measure
(1) wine degree: measuring method is with reference to GB/T15038-2006
(2) reducing sugar: GB/T15038-2006
(3) mensuration of acidity: GB/T15038-2006
(4) pH value: pH S-2 type acidometer
(5) organic acid in the Fermentation Liquor by High Performance Liquid Chromatography: measuring method is with reference to GB/T5009.157-2003
A. the preparation of moving phase
With phosphoric acid, Sodium phosphate dibasic regulator solution pH to 2.8, ultrapure water is settled to 1000ml, and is for subsequent use behind the ultrasonic degas.
B. the preparation of standard substance and sample solution
Oxysuccinic acid, tartrate, citric acid, oxalic acid, lactic acid, acetic acid standard substance acid concentration are respectively: 10mg/ml, 5mg/ml, 10mg/ml, 2.7mg/ml, 12.06mg/ml, 10.492mg/ml.Fermented liquid is got 10 times of 1ml filtrate dilutions with the membrane filtration in 0.25 μ m aperture, and is for subsequent use.
C. chromatographic condition
Chromatographic column: Agilent C18 post, 5 μ m, 4.6 * 150mm, moving phase 0.01mol/L(NH4) 2HPO4 damping fluid; Flow velocity 0.8ml/min, 25 ℃ of column temperatures.
3. beneficial effect
The present invention adopts yeast, milk-acid bacteria, acetic bacteria fermentative production fruit vinegar.Method one is carried out acetic fermentation again after yeast and lactic acid ferment simultaneously, organic acid content is as shown in table 1 with distribution.Method two, yeast fermentation carries out lactic fermentation after finishing, and carries out at last acetic fermentation, and the organic acid content of vinegar sample is as shown in table 2 with distribution.Compare with other fruit vinegar products, the organic acid difference is mainly reflected on the content of lactic acid and acetic acid, the content of the acetic acid in the cider vinegar is the highest, the content of lactic acid is apparently higher than the other types fruit vinegar, the obtaining of oxysuccinic acid, citric acid keeps, improved organic acid composition, the pungency of buffering acetic acid improves the tart flavour quality.
The above only is one embodiment of the present invention, it or not whole or unique embodiment, the conversion of any equivalence that those of ordinary skills take technical solution of the present invention by reading specification sheets of the present invention is claim of the present invention and contains.
Claims (6)
1. the fermentation process of a cider vinegar is characterized in that: may further comprise the steps:
(1) apple of choosing anosis worm and rotting, then the clean surface of flushing, is made into Sucus Mali pumilae after the stripping and slicing;
(2) the Sucus Mali pumilae filtered through gauze that step (1) is obtained, be heated to 95 ℃ and keep the 30s enzyme that goes out, be down to subsequently about 50 ℃, the polygalacturonase that adds 500U/100ml, hydrolysis 2h is heated to 85 ℃, the 5min enzyme that goes out, subsequent filtration, with the clarification the fruit juice sugar addition be 12 ~ 14%, regulating at last pH is 4, obtains karusen;
(3) add the good yeast saccharomyces cerevisiae of 5 ~ 10% activation in the karusen that obtains to step (2), milk-acid bacteria ferment in Primary Fermentation later stage access 2% ~ 3% carries out anaerobically fermenting, then adjusting alcoholic strength is 5% ~ 7%, access at last 3% acetic bacteria and no longer rise in 30 ~ 32 ℃ of fermentations 3 ~ 4 days to acidity, finish fermentation.
2. the fermentation process of cider vinegar as claimed in claim 1 is characterized in that: in step (1), when Sucus Mali pumilae is made in the apple stripping and slicing, at first use crusher in crushing, then the pulp of fragmentation is squeezed the juice with juice extractor, when fragmentation, add 0.05% vitamins C.
3. the fermentation process of cider vinegar as claimed in claim 2 is characterized in that: avoid and contact with air during described fragmentation.
4. the fermentation process of cider vinegar as claimed in claim 1, it is characterized in that: in step (3), add the good yeast saccharomyces cerevisiae of 5 ~ 10% activation in the karusen when fermenting, primary fermentation phase temperature is controlled at 26 ~ 28 ℃, the lord ferment period temperature is controlled at 28 ~ 30 ℃, the lord ferment period latter temperature is controlled at 25 ~ 30 ℃, and fermentation time is 3 ~ 5 days.
5. the fermentation process of a cider vinegar is characterized in that: may further comprise the steps:
(1) apple of choosing anosis worm and rotting, then the clean surface of flushing, is made into Sucus Mali pumilae after the stripping and slicing;
(2) the Sucus Mali pumilae filtered through gauze that step (1) is obtained, be heated to 95 ℃ and keep the 30s enzyme that goes out, be down to subsequently about 50 ℃, the polygalacturonase that adds 500U/100ml, hydrolysis 2h is heated to 85 ℃, the 5min enzyme that goes out, subsequent filtration, with the clarification the fruit juice sugar addition be 12 ~ 14%, regulating at last pH is 4, obtains karusen;
(3) active dry yeast is added in 5% the sucrose solution, stir, be placed in 25 ℃ the water-bath, stirred once every 5 ~ 10 minutes, about 30 minutes, for subsequent use;
(4) add the good active dry yeast of 5% ~ 10% activation in the karusen that obtains to step (2) and ferment, stir, sealing, temperature is controlled at 25 ~ 30 ℃, obtains at last fermented liquid, and the whole zymamsis time needs 5 ~ 8 days;
(5) the fermented liquid sugar addition that step (4) is obtained is 7% ~ 10%, then with milk-acid bacteria with in 3% the ratio access fermented liquid, under 30 ~ 35 ℃, carry out lactic fermentation 3 ~ 5 days, after the fermentation ends, the control pol is 5% ~ 7%, alcoholic strength is 5% ~ 7%;
(6) access 3% acetic bacteria in the product that step (5) obtains no longer rises in 30 ~ 32 ℃ of fermentations 3 ~ 4 days to acidity, finishes fermentation.
6. the fermentation process of cider vinegar as claimed in claim 5, it is characterized in that: in step (4), the temperature of karusen is controlled at 26 ~ 28 ℃ during inoculation, when changing anaerobic respiration over to, yeast begins, temperature is controlled at 28 ~ 30 ℃, behind yeast process lord ferment period, leavening temperature is controlled at 20 ~ 25 ℃ until alcoholic strength no longer rises, and the time is 6 ~ 8 days.
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| CN103194409A (en) * | 2013-04-03 | 2013-07-10 | 天地壹号饮料股份有限公司 | Bacillus aceticus and application thereof in preparing apple vinegar |
| CN103243012A (en) * | 2013-04-23 | 2013-08-14 | 山西药科职业学院 | Preparation method of apple vinegar |
| CN103462136A (en) * | 2013-09-07 | 2013-12-25 | 彭常安 | Preparation method for cranberry fruit vinegar beverage |
| CN103637326A (en) * | 2013-12-26 | 2014-03-19 | 丽江市宁蒗县小凉山果汁饮料有限公司 | Full juice fruit vinegar beverage and production method thereof |
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| CN108707532A (en) * | 2018-07-20 | 2018-10-26 | 三原县甘露池醋厂 | A kind of apple vinegar and preparation method thereof |
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| CN110862903A (en) * | 2019-12-30 | 2020-03-06 | 江南大学 | Apple vinegar rich in lactic acid and succinic acid and production process thereof |
| CN112226331A (en) * | 2020-10-28 | 2021-01-15 | 天地壹号饮料股份有限公司 | Method for brewing apple vinegar by malic acid-lactic acid fermentation method |
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