CN104263624A

CN104263624A - Making method for watermelon fruit vinegar

Info

Publication number: CN104263624A
Application number: CN201410568952.3A
Authority: CN
Inventors: 宋林霞
Original assignee: Harbin Paitena Biotechnology Development Co Ltd
Current assignee: Harbin Paitena Biotechnology Development Co Ltd
Priority date: 2014-10-23
Filing date: 2014-10-23
Publication date: 2015-01-07

Abstract

The invention provides a making method for watermelon fruit vinegar. The method particularly comprises the following steps: measuring off watermelon juice, adding 12% of sweet potato powder and 3% of brown granulated sugar, adjusting pH to 5.0, adding 0.2% of amylase and 0.05% of calcium chloride, putting 0.5% of alcohol active dry yeast, stirring the sweet potato powder, the brown granulated sugar, the amylase, the calcium chloride and the alcohol active dry yeast to be uniform, performing sealed fermentation for 60 hours at the temperature of 28-30 DEG C, adding 70% of bran, 50% of rice bran and 30% of watermelon residues, putting acetic acid bacteria liquid seeds according to 10% of the weight of culture mediums, stirring the mixture of the sweet potato powder, the brown granulated sugar, the amylase, the calcium chloride, the alcohol active dry yeast, the bran, the rice bran, the watermelon residues and the acetic acid bacteria liquid seeds to be uniform, performing fermentation for 3 days at the temperature of 30-35 DEG C, raising the temperature to 35-38 DEG C, performing the fermentation for 7 days, adding 200% of water, soaking the mixture for 4 hours, sprinkling with vinegar, performing filtration, performing sterilization for 30 minutes at the temperature of 85 DEG C, and blending and aging the sterilized mixture to obtain the watermelon fruit vinegar.

Description

A kind of making method of watermelon vinegar

Technical field

The invention belongs to food processing field, relate to a kind of making method of watermelon vinegar.

Background technology

Fruit vinegar is that the tart flavour seasonings of a kind of nutritious, the excellent in flavor utilizing modern biotechnology to brew into, it has the nutrient health-care function of fruit and vinegar concurrently with fruit or Fruit quality tankage for main raw material.

Dark red glossy, the seed benevolence of full greatly, the color and luster of watermelon seed that China produces sparkling and crystal-clear as beautiful, the thin meat of shell is thick, fragrant taste, area, situation of selling well Hong Kong, Macao and Taiwan, also finds a good sale in the Middle East and south east asia.Along with the increase year after year of western seed melon output, domestic seed water melon (also claiming seed melon) cultivated area and output are also increasing year by year, but the watermelon meat after seed water melon taking-up watermelon seeds, be not but used effectively.Seed water melon meat has higher nutritive value and pharmaceutical use, every 100 grams of carbohydrate containing 5-9g, protein 0.3-0.5 gram, 90 milligrams, potassium, calcium 80 milligrams, 31 milligrams, phosphorus, selenium 0.11 microgram, also have the materials such as abundant phenylalanine, aspartic acid etc. 15 seed amino acid and carotene, riboflavin, xitix in addition, value of exploiting and utilizing is higher.

Summary of the invention

The invention provides a kind of making method of watermelon vinegar.

The object of the invention is to realize in the following manner: measure Pulp Citrulli juice, add sweet potato powder 12%, brown sugar (Saccharum Sinensis Roxb.) 3%, adjust pH to 5.0, add amylase 0.2%, calcium chloride 0.05%, access alcohol active dried yeast 0.5%, stir, 28 ~ 30 DEG C of sealing and fermenting 60h, add wheat bran 70%, rice bran 50%, watermelon slag 30%, by 10% access acetic bacteria liquid seeds of substratum quality, stir, 30 ~ 35 DEG C of fermentation 3d, temperature rises to 35 ~ 38 DEG C of fermentation 7d, add water 200%, soak 4h, drench vinegar, filter, 85 DEG C of sterilizing 30min, allotment, ageing, be watermelon vinegar.

The preparation method of described Pulp Citrulli juice, watermelon slag: to take out the seed water melon meat after watermelon seeds for raw material, smash to pieces, pull an oar, adjust ph is to 4.0-4.5, add polygalacturonase 0.2%, 45 DEG C of enzymolysis 2h, centrifugation, supernatant liquor is Pulp Citrulli juice, and throw out is watermelon slag.

The cultural method of described acetic bacteria liquid seeds: soybean protein peptide 5%, glucose 2%, extractum carnis 1%, potassium primary phosphate 0.1%, magnesium sulfate 0.05%, mend to 100% with water, stir, 121 DEG C of sterilizings 30 minutes, are cooled to 30 DEG C, access acetic bacteria inclined-plane seed, stir, 28 DEG C-30 DEG C, under rotating speed 180rpm condition, cultivate 24h, be acetic bacteria liquid seeds.

Watermelon vinegar clear of the present invention, glossy, tart flavour is soft, and melon taste is strong.Though the sugar degree of seed water melon meat is not high, but containing 8 seed amino acids that human body is necessary, vitamins C, nicotinic acid, riboflavin, VitB1, carotene, melon ammonia element waits and constant trace elements calcium, magnesium, iron, potassium, lithium, zinc, copper, bromine, iodine and selenium etc., above-mentioned various VITAMIN contained by watermelon meat, constant trace element waits and has all dissolved in watermelon vinegar in fermentation and brewing process, therefore, the nutritive value of watermelon vinegar of the present invention is higher than common vinegar, not only can regulate human body nutritive equilibrium, human immunological competence can also be improved simultaneously, collection nutrition, health care, good merchantable brand in dietotherapy vinegar.

Four, specific embodiment

Embodiment 1

The cultural method of acetic bacteria liquid seeds: soybean protein peptide 15g, glucose 6g, extractum carnis 3g, potassium primary phosphate 0.3g, magnesium sulfate 0.15g, be dissolved in 276mL water, stir, 121 DEG C of sterilizings 30 minutes, are cooled to 30 DEG C, access acetic bacteria inclined-plane seed, stir, 28 DEG C-30 DEG C, under rotating speed 180rpm condition, cultivate 24h, be up to the standards, be acetic bacteria liquid seeds.

Measure Pulp Citrulli juice 1000mL, add sweet potato powder 120g, brown sugar (Saccharum Sinensis Roxb.) 30g, adjust pH to 5.0, add amylase 2 g, calcium chloride 0.5g, access alcohol active dried yeast 5g, stir, 28 ~ 30 DEG C of sealing and fermenting 60h, add wheat bran 700g, rice bran 500g, watermelon slag 300g, access acetic bacteria liquid seeds 265mL, stir, 30 ~ 35 DEG C of fermentation 3d, temperature rises to 35 ~ 38 DEG C of fermentation 7d, and add water 2000mL, soak 4h, drench vinegar, filter, 85 DEG C of sterilizing 30min, allotment, ageing, be watermelon vinegar.

Embodiment 2

The cultural method of acetic bacteria liquid seeds: soybean protein peptide 10g, glucose 4g, extractum carnis 2g, potassium primary phosphate 0.2g, magnesium sulfate 0.1g, be dissolved in 184mL water, stir, 121 DEG C of sterilizings 30 minutes, are cooled to 30 DEG C, access acetic bacteria inclined-plane seed, stir, 28 DEG C-30 DEG C, under rotating speed 180rpm condition, cultivate 24h, be up to the standards, be acetic bacteria liquid seeds.

Measure Pulp Citrulli juice 500mL, add sweet potato powder 60g, brown sugar (Saccharum Sinensis Roxb.) 15g, adjust pH to 5.0, add amylase 1g, calcium chloride 0.25g, access alcohol active dried yeast 2.5g, stir, 28 ~ 30 DEG C of sealing and fermenting 60h, add wheat bran 350g, rice bran 250g, watermelon slag 150g, access acetic bacteria liquid seeds 132.5mL, stir, 30 ~ 35 DEG C of fermentation 3d, temperature rises to 35 ~ 38 DEG C of fermentation 7d, and add water 1000mL, soak 4h, drench vinegar, filter, 85 DEG C of sterilizing 30min, allotment, ageing, be watermelon vinegar.

Claims

1. the invention provides a kind of making method of watermelon vinegar, its feature is as follows: measure Pulp Citrulli juice, add sweet potato powder 12%, brown sugar (Saccharum Sinensis Roxb.) 3%, adjust pH to 5.0, add amylase 0.2%, calcium chloride 0.05%, access alcohol active dried yeast 0.5%, stir, 28 ~ 30 DEG C of sealing and fermenting 60h, add wheat bran 70%, rice bran 50%, watermelon slag 30%, by 10% access acetic bacteria liquid seeds of substratum quality, stir, 30 ~ 35 DEG C of fermentation 3d, temperature rises to 35 ~ 38 DEG C of fermentation 7d, add water 200%, soak 4h, drench vinegar, filter, 85 DEG C of sterilizing 30min, allotment, ageing, be watermelon vinegar.