CN103789191B - A kind of method utilizing Fructus Ananadis comosi fruit production pineapple vinegar entirely - Google Patents
A kind of method utilizing Fructus Ananadis comosi fruit production pineapple vinegar entirely Download PDFInfo
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Abstract
The present invention relates to a kind of method utilizing Fructus Ananadis comosi fruit production pineapple vinegar entirely, its concrete grammar is as follows with step: full fruit belt leather slag, pulp crushing squeezing extracting juice after being cleaned by fresh, ripe pineapple fruit, pineapple juice is filtered, removes residue, obtain full fruit pineapple juice；In pineapple juice, the ratio interpolation fermentation sticky rice sweet wine of the 23 days wine by weight 1:0.5 0.8 carries out alcohol fermentation, for improving finished product mouthfeel and quality, double acetic acid bacteria mixing is used to carry out acetic fermentation, at 30 35 DEG C, ferment 68 days and i.e. obtain proferment vinegar, being filtered to remove sediment, precipitation, the proferment vinegar of clarification is indirectly heated to 50 55 DEG C and keeps 15 20 minutes, the most airtight standing aging about 3 months.The pineapple acetic acid that the method is brewageed, the smell of fruits is very sweet, and tart flavour is soft, and mellow in taste is nutritious；And be to utilize Fructus Ananadis comosi fruit broken squeezing extracting juice entirely, easy and simple to handle, production efficiency can be effectively improved, conveniently accomplish scale production.
Description
Technical field
The present invention relates to the production method of a kind of fruit vinegar, be specifically related to the method that one utilizes the full fruit (including sarcocarp and peel) of Fructus Ananadis comosi to produce pineapple vinegar, belong to fruit vinegar production technical field.
Background technology
Fructus Ananadis comosi is that south China cultivated area is relatively big, one of large fruit that yield is more.Time ripe, peel, sarcocarp are all in yellow or golden yellow, sugary abundant, taste is fresh and sweet, fragrant odour, deeply liked by consumers in general.In recent years, the production development of China Fructus Ananadis comosi is swift and violent, and yield is continuously increased, but consumption market is in addition to part is eaten raw, and remaining is mainly used in being processed into pineapple tin and pineapple fruit juice, and product is more single, it is difficult to meet the consumer need that people are multi-level；Meanwhile, pineapple fruit moisture content is more, the mature period have focused largely on again sweltering heat summer, in Guangdong, Guangxi, the Fructus Ananadis comosi main producing region in Hainan, the harvest season often occur sell, transport and process the putrid and deteriorated phenomenon of large quantities of Fructus Ananadis comosis caused not in time.The exploitation of pineapple vinegar processed goods, while abundant consumption market, can reduce the wasting of resources.The full fruit (including sarcocarp and peel) of Fructus Ananadis comosi, in addition to rich in moisture content, possibly together with total sugar, total acid and some aroma substances, is wine brewing, the good raw material of vinegar processed.
In terms of the production of pineapple vinegar, the report that it is raw material squeezing extracting juice production fruit vinegar with Fructus Ananadis comosi sarcocarp and pineapple bran respectively that China just had since the phase at the beginning of the eighties in last century.If but simple with Fructus Ananadis comosi sarcocarp for raw material production fruit vinegar, though products taste, better flavor, raw material availability is low；And if simple with pineapple bran for raw material production fruit vinegar, although the comprehensive utilization of raw material can be realized, but product can exist the smelly blue or green taste that a seed coat slag brings, affect product quality；Additionally: the production method of fruit vinegar typically all uses liquid fermentation method at present, due to the reason such as production technology and equipment, it is thin that the vinegar that liquid fermentation method produces also exists product taste all the time, the shortcomings such as local flavor is not good enough.
Therefore, the present invention puts forth effort on production efficiency and the quality improving pineapple acetic acid.To this end, to solve 2 key technical problems: (1) improves Fructus Ananadis comosi raw material availability, simplify operation；(2) improve liquid fermentation method and produce fruit vinegar method, improve the quality of fruit vinegar.
Some scientific and technical literatures (journal article and patent) disclose some pineapple acetic acid manufacture methods in recent years, such as:
1. ＜ periodical ＞ modern food science and technology ＜ date issued ＞ 2010 (3): the 285-299 ＜ such as the technical study ＜ author ＞ Wu Bin of journal article ＜ paper name ＞ pineapple bran ethylic acid fermented beverage summary ＞ is with pineapple bran as raw material, is studied the processing technology of pineapple vinegar acid beverage.In the alcohol fermentation stage, with pol and alcoholic strength as index, inquire into the pectase impact on pineapple vinegar acid beverage ferment effect；In the acetic fermentation stage, with acetate concentration as index, inquire into the impact of oxygenation way Dichlorodiphenyl Acetate ferment effect.Result is that the impact of (1) pectase Dichlorodiphenyl Acetate fermentation results is little；(2) the optimal fermentation natural law of acetic acid beverage is 3d；(3) oxygenation way of inflating can be effectively improved acetic fermentation efficiency；The optimum proportioning example of pineapple vinegar acid beverage: pineapple vinegar 10%, pineapple peel scum juice 12%, lactic acid 0.06%, white sugar 6%.
2. the ＜ periodical ＞ China flavoring agent ＜ date issued ＞ 2010 (4) such as research ＜ author's ＞ Li Nan common vetch of journal article ＜ paper name ＞ Fructus Ananadis comosi fermentation fruit vinegar production
: 76-78 ＜ summary ＞ with Fructus Ananadis comosi sarcocarp as raw material, through squeezing the juice, alcohol fermentation, allotment, acetic fermentation, the operation such as sterilizing make Fructus Ananadis comosi Health-care fruit vinegar；The priority effect bottom fermentation made l.01 at yeast ZK-1 and acetic acid bacteria Shanghai prepares health promoting vinegar；Optimal technological condition for fermentation is: it is 16 that alcohol fermentation controls in initial poloBx, inoculum concentration 11%, temperature 18 DEG C；The initial alcoholic strength of acetic fermentation is 12%, inoculum concentration 12%, temperature 29 DEG C.
3. journal article ＜ paper name ＞ pineapple peel residue fruit vinegar brewing process studies the ＜ periodical ＞ China flavoring agent ＜ date issued ＞ 2008 (6) such as ＜ author ＞ Wang Ling
: 57-59 ＜ summary ＞ is with pineapple bran as raw material, after making beating, sugar addition is carried out according to the required wine degree white sugar of fermentation, add citric acid and regulate the acidity to yeast Adaptable growth, use multi-cultur es to be mixed into row alcohol fermentation, use single factor experiment to determine the suitableeest process conditions of acetic fermentation gained wine liquid.The suitableeest process conditions of acetic fermentation are: fermentation temperature is 33 DEG C, starting liquor degree is 6%, inoculum concentration is 10%.
4. journal article ＜ paper name ＞ utilizes test ＜ author's ＞ indigo plant of pineapple bran brew pineapple acetic acid to defend ＜ periodical ＞ China and brewages ＜ date issued ＞ 1993 (1)
: pineapple peel brewing fruit vinegar technique is studied by 16-20 ＜ summary ＞: peel crushing, and after regulating saccharic acid with white sugar and citric acid, (addition is the 0. of raw material to add active dry yeast
05%) carrying out alcohol fermentation, be subsequently adding active acetate bacterium (addition is the 0.05% of raw material) and carry out acetic fermentation, fermenting complete is positioned over aging about 1 month in vapor tight tank, add clarifier clarification, filter, sterilizing obtains fruit vinegar.
5. the manufacture method of 200910038100.2 1 kinds of pineapple bran brewing fruit vinegars of Chinese patent, introduce the manufacture method utilizing pineapple bran brewing fruit vinegar, it specifically comprises the following steps that Fructus Ananadis comosi serosity pineapple bran break process obtaining particle diameter less than 5mm, substitute white sugar with the Oryza glutinosa syrup of 15%-18% and adjust mixed slag fermentation liquid pol to 14 ° of Bx, use the multi microorganism fermentation modes such as brewer yeast bacterium, utilizing flavoring yeast and lactic acid bacteria to carry out alcohol fermentation and acetic fermentation, and obtain former vinegar through aging.The fruit vinegar beverage that former vinegar blends into through dilution, mouthfeel is lubricious dense, and tart flavour is soft tasty and refreshing, has the special fragrant of Fructus Ananadis comosi and Oryza glutinosa.The alcohol fermentation stage only needs i.e. to can reach fermentation requirement in about 2 days, and fermentation period substantially shortens.It addition, pineapple bran is after alcohol fermentation, major part cellulose is utilized, and the residue deposited is few, and skin slag utilization rate is high.
6. the preparation method of Chinese patent 200710025810. 2 pineapple vinegar, this invention utilizes pineapple juice, making vinegar, Mel, white sugar, sorbic acid to prepare pineapple vinegar for raw material.This invention makes screenings separate after being squeezed the juice by Fructus Ananadis comosi, then by fruit juice centrifugation, in fruit juice, add pectase liquefy, by the de-de-hardship of bitter enzyme, add compound clarifier and stand clarification, after deslagging, adjust acid sugar ratio, then alcohol fermentation is carried out, carry out acetic fermentation again, use freezing and filtering mode degerming, make pineapple vinegar stock solution.
7. the preparation method of Chinese patent 200610048849.1 pineapple vinegar, this invention with fresh, without disease pest, mature pineapples as raw material, remove the peel, clean, pull an oar, filter, add water and convert slurry, alcohol fermentation, acetic fermentation, sterilization, the step such as aging prepares pineapple acetic acid.For reaching the condition of acetic fermentation, adding alcohol concentration in alcoholic fermentation process is 40%
The grain wine of-60%, fermentation temperature controls at 25-35 DEG C, and fermentation period is 10-15 days.
8. Chinese patent 00130874.2 utilizes discarded pineapple peel brew pineapple wine and the production technology of pineapple acetic acid, introduces and utilizes discarded pineapple peel, Fructus Ananadis comosi core and inferior pineapple sarcocarp brew pineapple wine and the production technology of pineapple vinegar.This invention adds wine activated yeast mixture and carries out alcohol fermentation, remaining Pineapple in glutinous rice wine serosity supplements after carrying out pineapple wine distillation process proper amount of sugar part and saccharifying enzyme, add the fermentation of 0.1-0.5% Temperature Tolerant Active Dry Yeast, 31-35 DEG C of period, ferment 65-72 hour, inoculate acetic acid bacteria when Fructus Ananadis comosi slurry wine with dregs feed liquid alcoholizing is to alcohol content 7%-8% or addition kind vinegar carries out acetic fermentation and prepares pineapple vinegar.
9., according to research experience and the above-mentioned searching document introduction of this project: pineapple bran and Fructus Ananadis comosi sarcocarp can make pineapple acetic acid, strain and fermentation temperature and have a significant impact fruit vinegar flavor, single bacterium acetic fermentation is not as double bacterium acetic acid mixing fermentations；In the alcohol fermentation stage, simple fruit juice fermentation gained vinegar liquid solid content is on the low side, and taste is thin, and local flavor is not good enough.Being summed up, there are two big shortcomings in above method: (1), to reduce fermentation temperature, the prolongation alcohol fermentation time exchanges the improvement of finished product vinegar local flavor for, and the production cycle can be caused the longest, reduces production efficiency；(2) merely with Fructus Ananadis comosi sarcocarp or pineapple bran for raw material production fruit vinegar, or raw material availability is low, or product quality is not good enough.
Summary of the invention
The invention aims to the deficiency overcoming prior art to exist, it is provided that a kind of production method of Fructus Ananadis comosi full fruit fruit vinegar that can be effectively improved pineapple fruit utilization rate and the production efficiency of fruit vinegar and improve fruit vinegar quality.
For achieving the above object, the present invention adopts the technical scheme that:
After being cleaned by fresh, ripe pineapple fruit, full fruit (including sarcocarp and skin slag) broken squeezing extracting juice, filters gained juice, removes residue, obtains full fruit pineapple juice；By weight 1:0.5-The ratio of 0.8 is added the sticky rice sweet wine wine fermented in advance 2-3 days in pineapple juice and is carried out mixed alcohol fermentation, filter, filtrate carries out acetic fermentation, for improving finished product vinegar mouthfeel, use Shanghai to make and l.01 carry out acetic fermentation in the ratio combined inoculation of 4:6, at 30-35 DEG C with bis-kinds of acetic acid bacterias of As1.41, ferment 6-8 days and i.e. obtain proferment vinegar, being filtered to remove sediment, precipitation, the proferment vinegar of clarification is indirectly heated to 50-55 DEG C and keeps 15-20 minute, stands aging about 3 months at normal temperatures.
Described Fructus Ananadis comosi fruit broken squeezing extracting juice processing method entirely is: pineapple fruit is full fruit Mechanical Crushing after cleaning, drum-type squeezer squeezing extracting juice, filters, removes residue, adding sulfurous acid 0.25 gram according to every liter of juice, stir to place under room temperature sterilizes for 6-8 hour.
The preparation method that described sticky rice sweet wine is made is: choose quality glutinous rice, and water purification soaks, and mixed song after meal is drenched in dewatering steamed rice, and 30-33 DEG C of bottom fermentation 2-3 days, the pol that sticky rice sweet wine is made was 25 ° of Bx, wine degree is about 1.5%.
Described pineapple fruit juice and sticky rice sweet wine wine carry out the operation of mixed alcohol fermentation: the ratio by weight 1:0.5-0.8 adds the sticky rice sweet wine wine fermented in advance 2-3 days in pineapple juice, the pol adjusting mixed liquor is 17 ° of Bx, pH value is 4.0-4.5, adding the pineapple wine yeast scale-up medium of 5-8%, at 28 DEG C, mixed alcohol ferments 3 days.
The preparation method of described pineapple wine yeast scale-up medium is: with the test tube As2.346 barms bought from DSMZ of institute of microbiology of the Chinese Academy of Sciences, inoculate 1 ring in the slant activation culture medium of sterilization treatment, cultivate 48 hours in 28 DEG C, obtain activated inclined plane strain, same method is inoculated 2 ring activated inclined plane strains and is tamed in culture medium in the liquid one-level through sterilization treatment, within 24 hours, activated liquid strain is obtained in 28 DEG C of shaken cultivation, then it is inoculated in two grades of domestication fluid mediums of sterilization treatment by the 10% of culture medium weight, in 28 DEG C of shaken cultivation 24 hours, by that analogy, yeast is carried out three grades or above amplification culture, until yeast count reaches 10 in yeast scale-up medium6/ mL above.
Described slant activation culture medium prescription according to percentage by weight is: glucose 1%, peptone 0.5%, beerwort 0.3%, agar 2.5 %, and surplus is tap water；
Described domestication culture medium prescription according to percentage by weight is: glucose 1%, peptone 0.5%, beerwort 0.3%, pineapple juice 70 %, and surplus is tap water；
The operation of described two microorganisms mixed fermentation pineapple acetic acid is: adjust the pineapple wine wine degree of alcohol fermentation gained to 7% with sterilized water, respectively Shanghai is made and l.01 obtain acetic acid bacteria scale-up medium with bis-kinds of acetic acid bacterias of As1.41 through overactivation, domestication and amplification culture, ratio with 4:6, access in alcohol fermentation liquid in the ratio of fermentation liquid weight ratio 10%, carry out acetic fermentation, at 30-35 DEG C, aerobic fermentation i.e. obtains proferment vinegar in 6-8 days.
nullThe preparation method of described acetic acid bacteria scale-up medium is: make the As1.41 test tube strains l.01 bought with DSMZ of institute of microbiology of the Chinese Academy of Sciences with the Shanghai bought from Shanghai DSMZ of institute of microbiology for acetic acid starter strain，Inoculate 1 ring respectively in the slant activation culture medium of sterilization treatment，Activated inclined plane strain within 24-48 hour, is obtained in 30-33 DEG C of cultivation，Inoculate 2 ring activated inclined plane strains afterwards to tame in culture medium in the liquid one-level through sterilization treatment，Liquid activated spawn is obtained in 30-33 DEG C of shaken cultivation 24-48 hour，The most respectively it is inoculated in two grades of domestication culture medium of sterilization treatment by the 10% of culture medium weight，In 30-33 DEG C of shaken cultivation 24-48 hour，By that analogy，Acetic acid bacteria is carried out respectively three grades or above amplification culture，Until acetic acid bacteria number reaches 10 in respective acetic acid bacterium solution9
/ mL above.
Described activated inclined plane culture medium prescription is by weight percentage: yeast extract 1%, glucose 10%, calcium carbonate 2%, ethanol 3-5 %, agar 2.5 %, surplus is tap water.
Described domestication culture medium prescription is by weight percentage: yeast extract 1%, glucose 10%, calcium carbonate 2%, and pineapple juice makes mixed juice 70 %, ethanol 3-5 % with sticky rice sweet wine, and surplus is tap water.
Described amplification culture based formulas is by weight percentage: yeast extract 1%, glucose 10 %, calcium carbonate 2 %, and pineapple juice makes mixed juice 70 %, ethanol 3-5% with sticky rice sweet wine, and surplus is tap water.
The operational approach of described aging is: raw vinegar is heated to 50-55 DEG C indirectly and keeps 15-20 minute, after cooling, places about 3 months under room temperature.
Fruit vinegar processing method of the present invention, it is desirable to carry out in the Factory Building meet sanitary standard.
The present invention can improve the principle of fruit vinegar make efficiency and improving quality and be: with Fructus Ananadis comosi full fruit broken juice, decrease fruit sorting, remove the peel, remove slag the operations such as separation；Sticky rice sweet wine is made during joining wine fermentation, adds the nutritional labeling of alcohol fermentation liquid, enriches the profitable strain in alcoholic fermentation process；Two microorganisms acetic fermentation, improves tart flavour main constituent and the fragrance component of tunning.
Sticky rice sweet wine is made containing abundant sugared part, and major part is the sugar of fermentability, including glucose, fructose etc., contain the aminoacid etc. such as rich in protein and catabolite such as glutamic acid, aromatic amino acid, aspartic acid, arginine simultaneously, these nutritious materials, can become yeast and other beneficial microorganism good nutrition composition, promote the metabolism of profitable strain, the tunning of abundant ethanol fermentation stage, shortens fermentation time；It addition, the ethanol during sticky rice sweet wine is made can promote that acetic acid fermentation liquid forms the aroma substance of complexity, improve the ratio of fragrance component in finished product vinegar.
The principle of the two microorganisms acetic fermentation method that the present invention is taked is: owing to the ethanol tolerance of Shanghai wine 1.01 is stronger, oxidation ethanol speed is than very fast, and at earlier fermentation, 1.01 acetic acid bacterias are made in Shanghai can improve fermenting speed as early as possible, promotes ethanol conversion；Later stage, suitably reduction fermentation temperature was to 30-32 DEG C, and the vigorous growth of beneficially AS1.41 acetic acid bacteria, prolongation is produced the acid phase, improved acid production rate when fermentation liquid has certain acidity to generate.
The smell of fruits is very sweet for the pineapple acetic acid that the method for the employing present invention produces, and tart flavour is soft, mellow in taste, nutritious；And be to utilize Fructus Ananadis comosi fruit broken squeezing extracting juice entirely, easy and simple to handle, production efficiency can be effectively improved, conveniently realize mechanization and large-scale production.
Detailed description of the invention
Being described in further details the present invention below by embodiment, these embodiments are only used for the present invention is described, do not limit the scope of the invention.
Embodiment 1
The preparation that sticky rice sweet wine is made: choose quality glutinous rice, water purification soaks, and mixed song after meal is drenched in dewatering steamed rice, and 30-33 DEG C of bottom fermentation 2-3 days, now, the pol that sticky rice sweet wine is made was 25 ° of Bx, wine degree is about 1.5%..
The preparation of pineapple wine yeast scale-up medium: take 1 ring from preserving inclined-plane yeast cultivation strain As2. 346, it is inoculated in the slant activation culture medium of sterilization treatment, cultivate 48 hours in 28 DEG C, obtain activated inclined plane strain, take 1-2 ring activated inclined plane yeast afterwards and be inoculated in 10mL in the test tube fluid medium of sterilization treatment, in 28 DEG C of shaken cultivation 24 hours, again it is inoculated in 100mL by the 10% of culture medium weight and tames in culture medium through the triangular flask of sterilization treatment, in 28 DEG C of shaken cultivation 24 hours, it is inoculated in the amplification culture base such as big triangular flask of sterilization treatment then according to same method, within 24 hours, yeast wine is obtained in 28 DEG C of shaken cultivation, yeast wine cell number is detected with blood cell plate counting method, until yeast count number reaches 106/ mL above.Slant activation culture medium prescription according to percentage by weight is: glucose 1%, peptone 0.5%, beerwort 0.3%, agar 2.5 %, and surplus is tap water；Domestication culture medium prescription according to percentage by weight is: glucose 1%, peptone 0.5%, beerwort 0.3%, and pineapple juice makes mixed juice 70 % with sticky rice sweet wine, and surplus is tap water；
nullThe preparation of acetic acid bacteria scale-up medium: take 1 ring Shanghai wine from preservation slant culture strain respectively and be l.01 each inoculated in the slant activation culture medium of sterilization treatment with As1.41，Activated inclined plane strain within 24-48 hour, is obtained in 30-33 DEG C of cultivation，Inoculate 2 ring activated inclined plane strains the most respectively to tame in culture medium in the 50mL liquid one-level through sterilization treatment，In 30-33 DEG C of shaken cultivation 24-48 hour，The most respectively it is each inoculated in the 500mL bis-grades of sterilization treatment tames in culture medium by the 10% of culture medium weight，In 30-33 DEG C of shaken cultivation 24-48 hour，Then it is each inoculated in 5L in three grades of domestication culture medium of sterilization treatment according to the 10% of culture medium weight，Equal conditions is cultivated 24-48 hour，The acetic acid bacteria number of acetic acid bacteria scale-up medium is detected respectively with colony counting method，Until acetic acid bacteria number reaches 109/ mL above.Activated inclined plane culture medium prescription is by weight percentage: yeast extract 1%, glucose 10%, calcium carbonate 2%, ethanol 3-5 %, agar 2.5 %, surplus is tap water；Domestication culture medium prescription is by weight percentage: yeast extract 1%, glucose 10%, calcium carbonate 2%, and pineapple juice makes mixed juice 70 %, ethanol 3-5 % with sticky rice sweet wine, and surplus is tap water；Amplification culture based formulas is by weight percentage: yeast extract 1%, glucose 10 %, calcium carbonate 2 %, and pineapple juice makes mixed juice 70 %, ethanol 3-5% with sticky rice sweet wine, and surplus is tap water.
The production method of Fructus Ananadis comosi full fruit fruit vinegar is according to the following steps:
1. pineapple fruit pretreatment
Pineapple fruit is full fruit Mechanical Crushing after cleaning, and squeezes extracting juice, adds sulfurous acid 0.25 gram according to every L juice, stirs and places 6-8 hour under room temperature.
2. mix allotment and the alcohol fermentation of alcoholic fermented liquor
In pineapple juice, add sticky rice sweet wine in the ratio of 1:0.5-0.8 make, the final pol making mixing mash is 17 ° of Bx, pH value is 4.0-4.5, fermentation tank is after hydro-peening boiled water sterilizing, mixed fermentation mash is pumped into fermentation tank, add the fruit wine yeast scale-up medium of 5-8%, at 28 DEG C, carry out alcohol fermentation.After fermentation 8-10 hour, it is gently mixed once, is again stirring for after 16-20 hour.Every sampling detection in 8 hours once, in fermentation liquid, wine degree and pol are index observing alcohol fermentation situation, when alcoholic strength no longer raises, can stop alcohol fermentation, now wine degree about 7%
-8%, total sugar is below 2%.Whole process needs 3-4 days.By aseptic filtration, ferment filtrate is transferred in sterile chamber, the most airtight preservation.
3. acetic fermentation
Total addition level according to fermentating wine 10%, the ratio of 4:6 first calculate the Shanghai needing to add make l.01 with the amount of As1.41 acetic acid bacteria scale-up medium, the wine liquid of clarification is pumped into apparatus for acetic acid fermentation tank, is subsequently added into Shanghai wine and l.01 carries out acetic fermentation with As1.41 acetic acid scale-up medium.Acetic fermentation process is divided into 3 stages (early stage, mid-term and later stage), and early stage strictly adjusts oxygen feeding amount (about 2 days), and the temperature in this stage controls at about 33 DEG C；Strengthening oxygen feeding amount (about 3 days) mid-term, the temperature in this stage controls at about 35 DEG C as far as possible；Later stage recovers the oxygen feeding amount (about 2 days) of early stage, and the temperature in this stage controls at about 31 DEG C.With titratable acidity for the control indexes acetic fermentation time, when acetate concentration no longer raises, stop acetic fermentation, now titratable acidity about 4.0%-4.5%, aseptic filtration, obtain raw vinegar.
4. aging: raw vinegar is heated to indirectly 50-55 DEG C and keeps 15-20 minute, be positioned over after cooling in hermetic container, place about 3 months under room temperature, be filtered to remove and precipitate.
Embodiment 2
Sticky rice sweet wine make preparation, the preparation of pineapple wine yeast scale-up medium, acetic acid bacteria scale-up medium prepare same as in Example 1.
In the manufacture method of Fructus Ananadis comosi full fruit fruit vinegar, pineapple fruit pretreatment is: pineapple fruit is full fruit Mechanical Crushing after cleaning, and squeezes extracting juice, and heating juice, to 100-105 DEG C, 30 seconds, is then quickly cooled to room temperature.
Remaining step is identical with embodiment 1.
Claims (7)
1. one kind utilizes the Fructus Ananadis comosi method that fruit produces pineapple vinegar entirely, it is characterised in that: comprise the steps:
After being cleaned by fresh, ripe pineapple fruit, full fruit band sarcocarp, skin slag carry out Mechanical Crushing, drum-type squeezer squeezing extracting juice, filter, remove residue, sulfurous acid 0.25 gram is added according to every liter of juice, stir to place under room temperature and sterilize for 6-8 hour, be filtered to remove residue, obtain pineapple juice；
The preparation method that sticky rice sweet wine is made is: choose quality glutinous rice, and water purification soaks, and mixed song after meal is drenched in dewatering steamed rice, and 30-33 DEG C of bottom fermentation 2-3 days, the pol that sticky rice sweet wine is made was 25 ° of Bx, wine degree is 1.5%；
By weight 1:0.5-The ratio of 0.8 is added the sticky rice sweet wine fermented 2-3 days at 30-33 DEG C in advance in pineapple juice and is made, the pol adjusting mixed liquor is 17 ° of Bx, pH value is 4.0-4.5, add the pineapple wine yeast As2.346 scale-up medium of 5-8%, at 28 DEG C, mixed alcohol ferments 3 days, filtering, filtrate carries out acetic fermentation；
For improving finished product vinegar mouthfeel and quality, use Shanghai to make and l.01 carry out acetic fermentation with bis-kinds of acetic acid bacterias of As1.41 in the ratio combined inoculation of 4:6, at 30-35 DEG C, ferment 6-8 days and i.e. obtain proferment vinegar, it is filtered to remove sediment, precipitation, the proferment vinegar of clarification is indirectly heated to 50-55 DEG C and keeps 15-20 minute, stands aging 3-4 month after cooling at normal temperatures.
nullA kind of method utilizing Fructus Ananadis comosi fruit production pineapple vinegar entirely the most according to claim 1，It is characterized in that: the preparation method of described pineapple wine yeast scale-up medium is: with the test tube As2.346 barms bought from DSMZ of institute of microbiology of the Chinese Academy of Sciences，Inoculate 1 ring on the slant medium of sterilization treatment，Cultivate 48 hours in 28 DEG C，Obtain activated inclined plane strain，Same method is inoculated 2 rings and is tamed in culture medium in the liquid one-level through sterilization treatment，Within 24 hours, activated liquid strain is obtained in 28 DEG C of shaken cultivation，Then it is inoculated in two grades of domestication fluid mediums of sterilization treatment by the 10% of culture medium weight，In 28 DEG C of shaken cultivation 24 hours，By that analogy，Yeast is carried out three grades or above amplification culture，Until yeast count reaches 10 in yeast scale-up medium6/ mL above.
A kind of method utilizing Fructus Ananadis comosi fruit production pineapple vinegar entirely the most according to claim 2, it is characterized in that: described slant activation culture medium prescription according to percentage by weight is: glucose 1%, peptone 0.5%, beerwort 0.3%, agar 2.5 %, surplus is tap water.
A kind of method utilizing Fructus Ananadis comosi fruit production pineapple vinegar entirely the most according to claim 2, it is characterised in that: described domestication culture medium prescription according to percentage by weight is: glucose 1%, peptone 0.5%, beerwort 0.3%, pineapple juice 70 %, and surplus is tap water.
A kind of method utilizing Fructus Ananadis comosi fruit production pineapple vinegar entirely the most according to claim 1, it is characterized in that: the operation of described two microorganisms mixed fermentation pineapple acetic acid is: adjust the pineapple wine wine degree of alcohol fermentation gained to 7%, respectively Shanghai is made and l.01 obtain acetic acid bacteria scale-up medium with bis-kinds of acetic acid bacterias of As1.41 through overactivation, domestication and amplification culture, in the ratio of 4:6, total amount accesses in alcohol fermentation liquid by fermentation liquid weight ratio 10%, carry out acetic fermentation, at 30-35 DEG C, aerobic fermentation i.e. obtains proferment vinegar in 6-8 days.
nullA kind of method utilizing Fructus Ananadis comosi fruit production pineapple vinegar entirely the most according to claim 5，It is characterized in that: the preparation method of described acetic acid bacteria scale-up medium is: make the As1.41 test tube strains l.01 bought with DSMZ of institute of microbiology of the Chinese Academy of Sciences with the Shanghai bought from Shanghai DSMZ of institute of microbiology for acetic acid starter strain，Inoculate 1 ring respectively on the slant medium of sterilization treatment，Within 24-48 hour, activated spawn is obtained in 30-33 DEG C of cultivation，Inoculate 2 rings afterwards to tame in culture medium in the liquid one-level through sterilization treatment，Liquid activated spawn is obtained in 30-33 DEG C of shaken cultivation 24-48 hour，The most respectively it is inoculated in two grades of domestication culture medium of sterilization treatment by the 10% of culture medium weight，In 30-33 DEG C of shaken cultivation 24-48 hour，By that analogy，Acetic acid bacteria is carried out respectively three grades or above amplification culture，Until acetic acid bacteria number reaches 10 in respective acetic acid bacterium solution9/ mL above.
A kind of method utilizing Fructus Ananadis comosi fruit production pineapple vinegar entirely the most according to claim 6, it is characterized in that: described activated inclined plane culture medium prescription is by weight percentage: yeast extract 1%, glucose 10%, calcium carbonate 2%, ethanol 3-5 %, agar 2.5 %, surplus is tap water；Described domestication culture medium prescription is by weight percentage: yeast extract 1%, glucose 10%, calcium carbonate 2%, and pineapple juice makes mixed juice 70 %, ethanol 3-5 % with sticky rice sweet wine, and surplus is tap water；The amplification culture based formulas of described amplification culture is by weight percentage: yeast extract 1%, glucose 10 %, calcium carbonate 2 %, and pineapple juice makes mixed juice 70 %, ethanol 3-5% with sticky rice sweet wine, and surplus is tap water.
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| CN104962448A (en) * | 2015-06-08 | 2015-10-07 | 李春燕 | Pomegranate flavor Huyou(grapefruit) fruit vinegar beverage and preparing process thereof |
| KR101876883B1 (en) * | 2016-11-15 | 2018-08-07 | 최성조 | Method for manufacturing Pineapple powder vinegar |
| CN108041382A (en) * | 2017-12-12 | 2018-05-18 | 中国热带农业科学院农产品加工研究所 | A kind of preparation method for the pineapple peel residue fruit vinegar beverage for not adding acetic acid bacteria |
| CN107937235A (en) * | 2017-12-30 | 2018-04-20 | 陈合华 | A kind of preparation method of health-care vinegar |
| CN109161465A (en) * | 2018-09-25 | 2019-01-08 | 镇江市京江醋业有限公司 | A kind of banana-pineapple compound vinegar production technology |
| CN111909822A (en) * | 2020-06-03 | 2020-11-10 | 中国热带农业科学院农产品加工研究所 | Method for fermenting pineapple vinegar by cell immobilization method |
| CN113583795A (en) * | 2021-09-01 | 2021-11-02 | 日照孝心康食品有限公司 | Fruit vinegar brewed from fruits and preparation method thereof |
| CN115678733A (en) * | 2022-11-15 | 2023-02-03 | 广东南派食品有限公司 | High-quality pineapple fruit vinegar and production process thereof |
| CN117264719B (en) * | 2023-10-31 | 2024-04-05 | 广州市顺昌源酒业有限公司 | Preparation method of litchi distilled liquor |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1966654A (en) * | 2006-11-22 | 2007-05-23 | 郭翔 | Preparation method of pineapple vinegar |
| CN101531965A (en) * | 2009-03-19 | 2009-09-16 | 广东海洋大学 | Method for preparing pineapple peel residue fruit vinegar |
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| JPS52143293A (en) * | 1976-08-23 | 1977-11-29 | Iwao Kikuhara | Process for preparing vinegar brewed from fruits |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1966654A (en) * | 2006-11-22 | 2007-05-23 | 郭翔 | Preparation method of pineapple vinegar |
| CN101531965A (en) * | 2009-03-19 | 2009-09-16 | 广东海洋大学 | Method for preparing pineapple peel residue fruit vinegar |
Non-Patent Citations (2)
| Title |
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| "菠萝果汁醋的研究";蒋家新，等;《中国调味品》;19931231(第10期);第6-9页 * |
| "菠萝皮渣醋酸发酵饮料的工艺研究";伍彬，等;《现在食品科技》;20101231;第26卷(第3期);第285-299页 * |
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