CN103805488A - Preparation method of plum vinegar - Google Patents
Preparation method of plum vinegar Download PDFInfo
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- CN103805488A CN103805488A CN201410071506.1A CN201410071506A CN103805488A CN 103805488 A CN103805488 A CN 103805488A CN 201410071506 A CN201410071506 A CN 201410071506A CN 103805488 A CN103805488 A CN 103805488A
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Abstract
The invention discloses a preparation method of plum vinegar. The preparation method comprises the steps of firstly, removing kernels from plums, pulping, carrying out enzymolysis and enzyme deactivation, and filtering to obtain plum juice; secondly, adjusting the sugar content of the plum juice to be 13-17%, adjusting the acidity of the plum juice to pH value of 3.8-4.2, and inoculating 1-10% (w/w) of active dry yeasts for anaerobic fermentation for 2-3 days at 25-30 DEG C to obtain fermented mash; thirdly, blending the fermented mash with water until the alcohol strength is 6-10% (v/v), inoculating 1-10% (w/w) of acetic bacteria for liquid state fermentation for 3-5 days at 32-36 DEG C to obtain vinegar liquid, and adjusting the acetic acid content to be 4-6%; fourthly, filtering the adjusted vinegar liquid to remove acetic bacteria and fermented residue, filling and sterilizing to obtain plum vinegar. The plum vinegar has rich nutrition, fresh and cool mouthfeel and unique flavor, has plum fragrance and is suitable for broad masses.
Description
Technical field
The present invention relates to a kind of fruit vinegar, be specifically related to a kind of preparation method of plum vinegar.
Background technology
Plum, has another name called in Jiaqing, real, the good Ying Zi of Lee, and fruit is rounded, and pericarp is red-purple, viridescent or yellow-green colour, and pulp is green or dark yellow, and closely core portion is red-purple, and exquisitely carved, form is bright-coloured, and taste is fresh and sweet, is one of main fruit of Summertime.Plum is flat, and taste is sweet, sour; Enter liver, kidney channel.Have promote the production of body fluid to quench thirst, the effect such as clearing liver heat extraction, Li Shui.Be applicable to treat the diseases such as deficiency of stomach-Yin, thirsty and dry pharynx, extensive abdominal edema, dysuria, also can be used for the illnesss such as internal injury consumptive disease heat, hepatic ascites.Eat after meal Lee, can increase hydrochloric acid in gastric juice, help digest; In the time of hot summer weather, eat Lee, have promoting the production of body fluid to quench thirst, an antipyretic effect of driving away summer heat.At present, plum, except using fresh herb, is also made into can, the preserved fruit of easy storage, wine brewing etc., and still, China utilizes the research of plum processing fruit vinegar or considerably less at present, makes fruit vinegar so develop take plum as raw material, has wide market outlook.
Summary of the invention
The technical problem to be solved in the present invention is to provide a kind of preparation method of plum vinegar, and this plum vinegar is nutritious, clean taste, and unique flavor, has the distinctive fragrance of plum, and applicable crowd is wider.
For solving the problems of the technologies described above, the present invention by the following technical solutions:
A preparation method for plum vinegar, comprises the following steps:
1) by plum stoning, add 3～5 times of water to mix crushing and beating, then add the enzyme of slurry weight 0.05～0.5%, in 35～45 ℃, under-0.05～-0.5MPa vacuum degree condition, process 1～3 hour, reheat to 90～95 ℃ of insulated sterilizings 10～30 minutes, filter, obtain prune juice;
2) it is 13～17% that prune juice step 1) being made adds sucrose and citric acid to regulate the sugar content of prune juice, acidity is to pH3.8～4.2, inoculate 1～10%(w/w) active dry yeast, under 25～30 ℃ of conditions, anaerobically fermenting 2～3 days, obtains fermentation liquid;
3) fermentation liquid water blend to alcoholic strength be 6～10%(v/v), inoculation 1～10%(w/w) acetic bacteria, liquid state fermentation 3～5 days under 32～36 ℃ of conditions, the vinegar liquid obtaining regulate acetic acid content be 4～6%;
4) the vinegar liquid regulating filters removes acetic bacteria and fermentation residue, and filling, sterilization, makes plum vinegar.
In step 4), the vinegar liquid after described sterilization also passes through the process of ageing.
In step 1), described enzyme is the mixture of polygalacturonase and cellulase, and the blending ratio of described polygalacturonase and cellulase is 3:1.
In step 1), the mode of described filtration is that ultrafiltration nethike embrane filters.And described ultra-filtration membrane is the ultra-filtration membrane of aperture 0.3～0.5um.
The invention has the advantages that: the present invention makes plum fruit vinegar by fermenting twice, the nutritive ingredient in plum is given full play to, be beneficial to absorption of human body; Plum vinegar of the present invention combines nutritive ingredient abundant in the fermented vinegar local flavor good with plum, local flavor, the mouthfeel of existing fruit vinegar product are improved greatly, the double nutrition with fermented vinegar and plum is worth, clean taste, give out the distinctive fragrance of plum, there is the stomach strengthening and digestion promoting of helping, promote the production of body fluid to quench thirst, the effect such as clearing liver heat extraction, Li Shui; Applicable crowd is wider, good market prospects.
Embodiment
Be described further with specific embodiment below, but the present invention is not limited to these embodiment.
Embodiment 1
A preparation method for plum vinegar, the steps include:
1) by plum stoning, add 4 times of water to mix crushing and beating, then add polygalacturonase and the cellulase of slurry weight 0.25%, wherein the blending ratio of polygalacturonase and cellulase is 3:1, in 40 ℃, under-0.3MPa vacuum degree condition, process 2 hours, reheat to 93 ℃ of insulated sterilizings 20 minutes, get juice with the ultrafiltration membrance filter of aperture 0.4um, obtain prune juice;
2) it is 15% that prune juice step 1) being made adds sucrose and citric acid to regulate the sugar content of prune juice, and acidity, to pH4.0, inoculates 5%(w/w) active dry yeast, under 27 ℃ of conditions, anaerobically fermenting 3 days, obtains fermentation liquid;
3) fermentation liquid water blend to alcoholic strength be 8%(v/v), inoculation 5%(w/w) acetic bacteria, liquid state fermentation 4 days under 4 ℃ of conditions, the vinegar liquid obtaining regulate acetic acid content be 5%;
4) the vinegar liquid regulating filters removes acetic bacteria and fermentation residue, filling, sterilization, and ageing 3 months, makes plum vinegar.
Embodiment 2
A preparation method for plum vinegar, the steps include:
1) by plum stoning, add 5 times of water to mix crushing and beating, then add polygalacturonase and the cellulase of slurry weight 0.5%, wherein the blending ratio of polygalacturonase and cellulase is 3:1, in 40 ℃, under-0.5MPa vacuum degree condition, process 3 hours, reheat to 90 ℃ of insulated sterilizings 30 minutes, get juice with the ultrafiltration membrance filter of aperture 0.3um, obtain prune juice;
2) regulating the sugar content of prune juice is 17%, and acidity is to pH4.2, inoculation 10%(w/w) active dry yeast, under 25 ℃ of conditions, anaerobically fermenting 3 days, obtains fermentation liquid;
3) fermentation liquid water blend to alcoholic strength be 6%(v/v), inoculation 1%(w/w) acetic bacteria, liquid state fermentation 5 days under 36 ℃ of conditions, the vinegar liquid obtaining regulate acetic acid content be 6%;
4) the vinegar liquid regulating filters removes acetic bacteria and fermentation residue, filling, sterilization, and ageing 6 months, makes plum vinegar.
Embodiment 3
A preparation method for plum vinegar, the steps include:
1) get plum stoning, add 3 times of water to mix crushing and beating, then add polygalacturonase and the cellulase of slurry weight 0.05%, wherein the blending ratio of polygalacturonase and cellulase is 3:1, in 35 ℃, under-0.05MPa vacuum degree condition, process 1 hour, reheat to 95 ℃ of insulated sterilizings 10 minutes, get juice with the ultrafiltration membrance filter of aperture 0.5um, obtain prune juice;
2) regulating the sugar content of prune juice is 13%, and acidity is to pH3.8, inoculation 1%(w/w) active dry yeast, under 30 ℃ of conditions, anaerobically fermenting 2 days, obtains fermentation liquid;
3) fermentation liquid water blend to alcoholic strength be 10%(v/v), inoculation 10%(w/w) acetic bacteria, liquid state fermentation 3 days under 32 ℃ of conditions, the vinegar liquid obtaining regulate acetic acid content be 4%;
4) the vinegar liquid regulating filters removes acetic bacteria and fermentation residue, filling, sterilization, and ageing 1 month, makes plum vinegar.
Embodiment 4
A preparation method for plum vinegar, the steps include:
1) by plum stoning, add 4 times of water to mix crushing and beating, then add polygalacturonase and the cellulase of slurry weight 0.1%, wherein the blending ratio of polygalacturonase and cellulase is 3:1, in 42 ℃, under-0.2MPa vacuum degree condition, process 2 hours, reheat to 95 ℃ of insulated sterilizings 22 minutes, get juice with the ultrafiltration membrance filter of aperture 0.4um, obtain prune juice;
2) regulating the sugar content of prune juice is 16%, and acidity is to pH4.1, inoculation 6%(w/w) active dry yeast, under 28 ℃ of conditions, anaerobically fermenting 2 days, obtains fermentation liquid;
3) fermentation liquid water blend to alcoholic strength be 8%(v/v), inoculation 6%(w/w) acetic bacteria, liquid state fermentation 3 days under 34 ℃ of conditions, the vinegar liquid obtaining regulate acetic acid content be 5%;
4) the vinegar liquid regulating filters removes acetic bacteria and fermentation residue, filling, sterilization, and ageing 4 months, makes plum vinegar.
Claims (6)
1. a preparation method for plum vinegar, is characterized in that, comprises the following steps:
1) by plum stoning, add 3～5 times of water to mix crushing and beating, then add the enzyme of slurries gross weight 0.05～0.5%, in 35～45 ℃, under-0.05～-0.5MPa vacuum degree condition, process 1～3 hour, reheat to 90～95 ℃ of insulated sterilizings 10～30 minutes, filter, obtain prune juice;
2) it is 13～17% that prune juice step 1) being made adds sucrose and citric acid to regulate the sugar content of prune juice, acidity is to pH3.8～4.2, inoculate 1～10%(w/w) active dry yeast, under 25～30 ℃ of conditions, anaerobically fermenting 2～3 days, obtains fermentation liquid;
3) fermentation liquid water blend to alcoholic strength be 6～10%(v/v), inoculation 1～10%(w/w) acetic bacteria, liquid state fermentation 3～5 days under 32～36 ℃ of conditions, the vinegar liquid obtaining regulate acetic acid content be 4～6%;
4) the vinegar liquid regulating filters removes acetic bacteria and fermentation residue, and filling, sterilization, makes plum vinegar.
2. preparation method according to claim 1, is characterized in that: the vinegar liquid after described sterilization also passes through the process of ageing.
3. preparation method according to claim 1, is characterized in that: described enzyme is the mixture of polygalacturonase and cellulase.
4. preparation method according to claim 3, is characterized in that: the blending ratio of described polygalacturonase and cellulase is 3:1.
5. preparation method according to claim 1, is characterized in that: the mode of described filtration is that ultrafiltration nethike embrane filters.
6. preparation method according to claim 5, is characterized in that: described ultra-filtration membrane is the ultra-filtration membrane of aperture 0.3～0.5um.
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| CN201410071506.1A CN103805488A (en) | 2014-02-28 | 2014-02-28 | Preparation method of plum vinegar |
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| CN201410071506.1A CN103805488A (en) | 2014-02-28 | 2014-02-28 | Preparation method of plum vinegar |
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| CN103805488A true CN103805488A (en) | 2014-05-21 |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104263623A (en) * | 2014-10-20 | 2015-01-07 | 谭国轶 | Preparation method for special-flavor plum vinegar |
| CN105062853A (en) * | 2015-07-27 | 2015-11-18 | 合肥一诺生物科技有限公司 | Preparation method of axillary choerospondias fruit vinegar |
| CN110004022A (en) * | 2019-05-13 | 2019-07-12 | 云南农业大学 | Thick stalk european bird cherry fruit vinegar preparation method based on mixed fermentation |
| CN110055153A (en) * | 2019-04-28 | 2019-07-26 | 黔南民族师范学院 | A kind of preparation method of nine footpaths between fields Lee's fruit vinegar beverage |
| CN110432409A (en) * | 2019-06-18 | 2019-11-12 | 广东天地壹号食品研究院有限公司 | A kind of Gentiana triflora fruit vinegar beverage and preparation method thereof |
| CN114933951A (en) * | 2022-06-09 | 2022-08-23 | 山西老牛湾冰滴醋酿造有限公司 | Production method of plum vinegar |
-
2014
- 2014-02-28 CN CN201410071506.1A patent/CN103805488A/en active Pending
Non-Patent Citations (1)
| Title |
|---|
| 陈丽: "李子保健果醋饮料的工艺研究", 《中国酿造》 * |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104263623A (en) * | 2014-10-20 | 2015-01-07 | 谭国轶 | Preparation method for special-flavor plum vinegar |
| CN105062853A (en) * | 2015-07-27 | 2015-11-18 | 合肥一诺生物科技有限公司 | Preparation method of axillary choerospondias fruit vinegar |
| CN110055153A (en) * | 2019-04-28 | 2019-07-26 | 黔南民族师范学院 | A kind of preparation method of nine footpaths between fields Lee's fruit vinegar beverage |
| CN110004022A (en) * | 2019-05-13 | 2019-07-12 | 云南农业大学 | Thick stalk european bird cherry fruit vinegar preparation method based on mixed fermentation |
| CN110432409A (en) * | 2019-06-18 | 2019-11-12 | 广东天地壹号食品研究院有限公司 | A kind of Gentiana triflora fruit vinegar beverage and preparation method thereof |
| CN114933951A (en) * | 2022-06-09 | 2022-08-23 | 山西老牛湾冰滴醋酿造有限公司 | Production method of plum vinegar |
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Application publication date: 20140521 |