CN102994362B - Method for fermenting apple vinegar - Google Patents
Method for fermenting apple vinegar Download PDFInfo
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- CN102994362B CN102994362B CN201210520992.1A CN201210520992A CN102994362B CN 102994362 B CN102994362 B CN 102994362B CN 201210520992 A CN201210520992 A CN 201210520992A CN 102994362 B CN102994362 B CN 102994362B
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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 food fermentation field, relate to a kind of fermentation process of cider vinegar.
Background technology
The technology that fermentative production cider vinegar adopts is at present that yeast and acetic bacteria carry out Secondary Fermentation, and conventional method is that zymamsis in early stage adopts high activity dried yeast, the initial pol 10～14% of fermenting, 25 ℃～30 ℃ of leavening temperatures, fermentation time 5～7 days.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, in product, organic acid be take acetic acid as main, and its concentration is far away higher than other organic acids, and acetic acid belongs to volatile acid, pungency is strong, and mouthfeel is poor, when therefore, apple vinegar beverage is produced in allotment, must add other a large amount of organic acids to reduce the relative content of acetic acid.
Summary of the invention
Technical problem to be solved by this invention is to provide a kind of fermentation process of cider vinegar, changed the ratio of fixed acid and volatile acid (being mainly acetic acid) in 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, comprise the following steps:
(1) choose anosis worm and rotten apple, rinse clean surface, then stripping and slicing is made into Sucus Mali pumilae; When apple stripping and slicing is made to Sucus Mali pumilae, first use crusher in crushing, then broken pulp is squeezed the juice with juice extractor, when fragmentation, add 0.05% vitamins C;
(2) Sucus Mali pumilae filtered through gauze step (1) being obtained, be heated to 95 ℃ and maintain the 30s enzyme that goes out, be down to subsequently 50 ℃ of left and right, the polygalacturonase that adds 500U/100ml, hydrolysis 2h, is heated to 85 ℃, the 5min enzyme that goes out, subsequent filtration, by the fruit juice sugar addition of clarification, be 12～14%, finally regulating pH is 4, obtains karusen;
(3) in the karusen obtaining to step (2), add 5～10% yeast saccharomyces cerevisiaes that activated, milk-acid bacteria ferment in Primary Fermentation later stage access 2%～3% carries out anaerobically fermenting, then adjusting alcoholic strength is 5%～7%, finally access 3% acetic bacteria and no longer rise in 30～32 ℃ of fermentations 3～4 days to acidity, finish fermentation; When adding 5～10% yeast saccharomyces cerevisiaes that activated to ferment in karusen, primary fermentation phase temperature is controlled at 26～28 ℃, and lord ferment period temperature is controlled at 28～30 ℃, and lord ferment period latter temperature is controlled at 25～30 ℃, and fermentation time is 3～5 days.
As the preferred embodiments of the present invention, when broken, avoid contacting with air.
For achieving the above object, the invention provides a kind of fermentation process of cider vinegar, comprise the following steps:
(1) choose anosis worm and rotten apple, rinse clean surface, then stripping and slicing is made into Sucus Mali pumilae;
(2) Sucus Mali pumilae filtered through gauze step (1) being obtained, be heated to 95 ℃ and maintain the 30s enzyme that goes out, be down to subsequently 50 ℃ of left and right, the polygalacturonase that adds 500U/100ml, hydrolysis 2h, is heated to 85 ℃, the 5min enzyme that goes out, subsequent filtration, by the fruit juice sugar addition of clarification, be 12～14%, finally regulating pH is 4, obtains karusen;
(3) active dry yeast is added in 5% sucrose solution, stir, be placed in the water-bath of 25 ℃, every 5～10 minutes, stir once, approximately 30 minutes, standby;
(4) in the karusen obtaining to step (2), add 5%～10% active dry yeast having activated to ferment, stir, sealing, temperature is controlled at 25～30 ℃, finally obtains fermented liquid, and the whole zymamsis time needs 5～8 days;
(5) fermented liquid sugar addition step (4) being obtained is 7%～10%, then by milk-acid bacteria with in 3% ratio access fermented liquid, at 30～35 ℃, carry out lactic fermentation 3～5 days, after fermentation ends, controlling pol is 5%～7%, alcoholic strength is 5%～7%;
(6) in the product obtaining in step (5), access 3% acetic bacteria, 30～32 ℃ of fermentations, within 3～4 days, no longer rise to acidity, finish fermentation.
As the preferred embodiments of the present invention, in step (4), during inoculation, the temperature of karusen is controlled at 26～28 ℃, when proceeding to anaerobic respiration, yeast starts, temperature is controlled at 28～30 ℃, when yeast is after 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 at least has the following advantages: the inventive method adopts yeast, milk-acid bacteria, acetic bacteria fermentative production fruit vinegar.Wherein, embodiment mono-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 bis-carries out lactic fermentation after adopting yeast fermentation to finish, and finally carries out acetic fermentation, and the organic acid content of vinegar sample is as shown in table 2 with distribution.Compare with other fruit vinegar products, organic acid difference is mainly reflected on the content of lactic acid and acetic acid, the content of the acetic acid in cider vinegar is the highest, the content of lactic acid is apparently higher than other types fruit vinegar, being retained of oxysuccinic acid, citric acid, improved organic acid composition, the pungency of buffering acetic acid, improves tart flavour quality.
Organic acid content (mg/ml) in table 1 embodiment mono-
Organic acid content (mg/ml) in table 2 embodiment bis-
Embodiment
Below in conjunction with embodiment, the production method of cider vinegar of the present invention is described in detail:
1. material
Apple: Fuji apple, commercially available;
Polygalacturonase: Shaanxi Tech Univ laboratory provides;
Yeast saccharomyces cerevisiae: Hubei Angel Yeast Co.,Ltd;
Acetic bacteria: separation obtains from liquid vinegar;
Milk-acid bacteria: Shaanxi Tech Univ laboratory provides.
2. the fermentation process of cider vinegar:
A, raw material are processed: select fruit, wash fruit.In raw material, sneak into sometimes disease and pest fruit and the fruit etc. of rotting, in order not affect the color of Sucus Mali pumilae and to reduce microbiological contamination, must be rejected; After choosing fruit, again the earth, microorganism and the agricultural chemicals that are attached on raw material fruit are cleaned, washing fruit temperature is controlled at below 40 ℃, flowing water rinsing, by cleaning the microorganism that apple raw material is carried, be reduced to originally 2.5%～5.0%, and wash away the sterilant (some sterilant has carcinogenesis) that is attached to apple surface;
B, crushing and beating, protect look: by the clean apple stripping and slicing of step a, then put into crusher, when broken, the pulp of fragmentation enters juice extractor, when broken, add 0.05% vitamins C, when broken, should avoid contacting with air, in case g as far as possible;
C, enzyme are processed: the fruit juice that step b is obtained is used 4 layers of filtered through gauze immediately, be heated to 95 ℃ and maintain the 30s enzyme that goes out, be down to subsequently 50 ℃ of left and right, the polygalacturonase that adds 500U/100ml, hydrolysis 2h, is heated to 85 ℃, the 5min enzyme that goes out, subsequent filtration, by the fruit juice of clarification, with white sugar sugar addition, be 12～14%, finally with citric acid solution, adjusting pH is 4, obtains karusen;
D, activated yeast: active dry yeast is added in 5% sucrose solution, stir, be placed in the water-bath of 25 ℃, every 5～10 minutes, stir once, approximately 30 minutes, standby;
E, fermentation: fermentation is divided into following two schemes:
E1, two-step fermentation (yeast and lactic acid carry out acetic fermentation simultaneously again after fermenting)
A, alcohol lactic fermentation: in the karusen obtaining to step C, add 5%～10% yeast saccharomyces cerevisiae having activated, the primary fermentation phase, temperature general control was at 26～28 ℃, entering lord ferment period temperature is controlled within the scope of 28～30 ℃, 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%, access 3% acetic bacteria and no longer rise in 30～32 ℃ of fermentations 3～4 days to acidity in fermented liquid, finishes fermentation.
E2, three step fermentations (yeast fermentation carries out lactic fermentation after finishing, and finally carries out acetic fermentation)
A, zymamsis: zymamsis need be carried out in encloses container, add 5%～10% active dry yeast having activated to ferment to step C in the karusen obtaining, 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 rigidly connecting in karusen into activation yeast, and during inoculation, the temperature general control of karusen is at 26～28 ℃; 2. lord ferment period: yeast is after the breeding of primary fermentation phase, and yeast proceeds to anaerobic respiration, and zymamsis starts, at this moment the sugar in karusen declines, and alcohol increases, and karusen temperature rises very fast, controls temperature within the scope of 28～30 ℃; 3. secondary fermentation phase: yeast is after 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 by milk-acid bacteria (2 * 10
7cfu/ml) in the fermented liquid obtaining with 3% ratio access step a, carry out lactic fermentation 3～5 days at 30～35 ℃, after fermentation ends, controlling pol is 5%～7%, and alcoholic strength is 5%～7%.
C, acetic fermentation: in the product obtaining at step b, access 3% acetic bacteria, 30～32 ℃ of fermentations, within 3～4 days, no longer rise 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 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, standby after 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.The membrane filtration in 0.25 μ m aperture for fermented liquid, gets 10 times of 1ml filtrate dilutions, standby.
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, yeast and lactic acid carry out acetic fermentation simultaneously again after fermenting, and organic acid content is as shown in table 1 with distribution.Method two, carries out lactic fermentation after yeast fermentation finishes, and finally carries out acetic fermentation, and the organic acid content of vinegar sample is as shown in table 2 with distribution.Compare with other fruit vinegar products, organic acid difference is mainly reflected on the content of lactic acid and acetic acid, the content of the acetic acid in cider vinegar is the highest, the content of lactic acid is apparently higher than other types fruit vinegar, being retained of oxysuccinic acid, citric acid, improved organic acid composition, the pungency of buffering acetic acid, improves tart flavour quality.
The foregoing is only one embodiment of the present invention, it 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 (4)
1. a fermentation process for cider vinegar, is characterized in that: comprise the following steps:
(1) choose anosis worm and rotten apple, rinse clean surface, then, after stripping and slicing, be made into Sucus Mali pumilae, when apple stripping and slicing is made to Sucus Mali pumilae, first use crusher in crushing, then broken pulp is squeezed the juice with juice extractor, when fragmentation, add 0.05% vitamins C;
(2) Sucus Mali pumilae filtered through gauze step (1) being obtained, be heated to 95 ℃ and maintain the 30s enzyme that goes out, be down to subsequently 50 ℃, the polygalacturonase that adds 500U/100ml, hydrolysis 2h, is heated to 85 ℃, the 5min enzyme that goes out, subsequent filtration, by the fruit juice sugar addition of clarification, be 12～14%, finally regulating pH is 4, obtains karusen;
(3) in the karusen obtaining to step (2), add 5～10% yeast saccharomyces cerevisiaes that activated, milk-acid bacteria in Primary Fermentation later stage access 2%～3% carries out anaerobically fermenting, then adjusting alcoholic strength is 5%～7%, finally access 3% acetic bacteria and no longer rise in 30～32 ℃ of fermentations 3～4 days to acidity, finish fermentation; When adding 5～10% yeast saccharomyces cerevisiaes that activated to ferment in karusen, primary fermentation phase temperature is controlled at 26～28 ℃, and lord ferment period temperature is controlled at 28～30 ℃, and lord ferment period latter temperature is controlled at 25～30 ℃, and fermentation time is 3～5 days.
2. the fermentation process of cider vinegar as claimed in claim 1, is characterized in that: during described fragmentation, avoid contacting with air.
3. a fermentation process for cider vinegar, is characterized in that: comprise the following steps:
(1) choose anosis worm and rotten apple, rinse clean surface, then, after stripping and slicing, be made into Sucus Mali pumilae;
(2) Sucus Mali pumilae filtered through gauze step (1) being obtained, be heated to 95 ℃ and maintain the 30s enzyme that goes out, be down to subsequently 50 ℃, the polygalacturonase that adds 500U/100ml, hydrolysis 2h, is heated to 85 ℃, the 5min enzyme that goes out, subsequent filtration, by the fruit juice sugar addition of clarification, be 12～14%, finally regulating pH is 4, obtains karusen;
(3) active dry yeast is added in 5% sucrose solution, stir, be placed in the water-bath of 25 ℃, every 5～10 minutes, stir once, 30 minutes, standby;
(4) in the karusen obtaining to step (2), add 5%～10% active dry yeast having activated to ferment, stir, sealing, temperature is controlled at 25～30 ℃, finally obtains fermented liquid, and the whole zymamsis time needs 5～8 days;
(5) fermented liquid sugar addition step (4) being obtained is 7%～10%, then by milk-acid bacteria with in 3% ratio access fermented liquid, at 30～35 ℃, carry out lactic fermentation 3～5 days, after fermentation ends, controlling pol is 5%～7%, alcoholic strength is 5%～7%;
(6) in the product obtaining in step (5), access 3% acetic bacteria, 30～32 ℃ of fermentations, within 3～4 days, no longer rise to acidity, finish fermentation.
4. the fermentation process of cider vinegar as claimed in claim 3, it is characterized in that: in step (4), during inoculation, the temperature of karusen is controlled at 26～28 ℃, when proceeding to anaerobic respiration, yeast starts, temperature is controlled at 28～30 ℃, when yeast is after 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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Cited By (1)
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| CN109234135A (en) * | 2018-10-30 | 2019-01-18 | 天峨县科学技术情报研究所 | A kind of preparation method of apple vinegar |
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| CN1301325C (en) * | 2002-10-28 | 2007-02-21 | 陈玮 | Fruit vinegar and brewing method and application thereof |
| CN102559470B (en) * | 2010-12-31 | 2014-07-02 | 王茂祥 | Vitis amurensis fermented vinegar and production method thereof |
| CN102296020B (en) * | 2011-10-12 | 2012-11-14 | 山西三盟实业发展有限公司 | Preparation method for yeast solid-state fermentation apple vinegar |
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| CN109234135A (en) * | 2018-10-30 | 2019-01-18 | 天峨县科学技术情报研究所 | A kind of preparation method of apple vinegar |
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