CN104498303A - Brewing process of mango and apple vinegar - Google Patents
Brewing process of mango and apple vinegar Download PDFInfo
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- CN104498303A CN104498303A CN201410739388.7A CN201410739388A CN104498303A CN 104498303 A CN104498303 A CN 104498303A CN 201410739388 A CN201410739388 A CN 201410739388A CN 104498303 A CN104498303 A CN 104498303A
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
- C12J1/04—Vinegar; Preparation or purification thereof from alcohol
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Abstract
The invention discloses a brewing process of mango and apple vinegar. Thebrewing process comprises the following steps of (1) selecting mangoes; (2) treating the mangoes; (3) juicing; (4) clarifying; (5) carrying out alcoholic fermentation; (6) carrying out acetic acid fermentation; (7) carrying out filter pressing to obtain filtrate, namely raw vinegar; (8) processing to form mature vinegar; and (9) blending. According to the brewing process of the mango and apple vinegar, the clarifying step is respectively carried out before and after fermentation, and the kinds of the used additives are reduced; juice in which dregs and seeds are removed by using a high-density filter sieve is fermented, so that not only can the debittering be realized, but also the fermentation time can be shortened; and the mango and apple vinegar brewed by using the brewing process is elegant in sourness, slightly sweet and free of acerbity and has plump fruity flavor and vinegar flavor.
Description
Technical field
The invention belongs to biological technical field, specifically, relate to a kind of technique of brew mango apple fruit vinegar.
Background technology
Vinegar, ancient Chinese character is " jealous woman ", makes " vinegar " again.The record that " Zhou Li " has " vinegar people slaps common vinegar thing ", can confirm, China's vinegar has the Western Zhou Dynasty.Jin Yang (modern Taiyuan) is one of place of origin of my vinegar, and be called B.C. 8th century Jin Yang in history and have vinegar mill, the The Spring and Autumn Period is throughout town and country.Large jealous woman is described altogether, 22 kinds of vinegar methods processed such as husked sorghum god jealous woman to Important Arts for the People's Welfare during the Northern Wei Dynasty.Since Tang and Song Dynasty, due to progress and the development of microorganism and koji technology, to the Ming Dynasty have Daqu, little song and red colouring agent for food, also used as a Chinese medicine point, Shanxi vinegar is with red heart Daqu for high-quality vinegar Daqu, and this song integrates the multiple beneficial microbial populations such as Daqu, little song, red colouring agent for food, also used as a Chinese medicine.Vinegar is the tart flavour seasonings with producing after various ferment.Making vinegar mainly uses rice or jowar to be raw material.Suitable ferment can use the liquid rotating of carbohydrate containing (sugar, starch) to alcoholize and carbonic acid gas, and alcohol is combined i.e. generation acetic acid and water by effect oxygen in air of certain bacterium again.Thus, the process making vinegar is exactly the process making alcohol be oxidized to acetic acid further.Modern medicine is thought, vinegar has the effect of following aspect to health of curing the disease: 1, Ginseng Extract; 2, regulate the acid base equilibrium of blood, maintain the relatively stable of human internal environment; 3, help digest, be conducive to the absorption of food Middle nutrition composition; 4, anti-ageing, suppress and reduce the formation of superoxide in human aging process; 5, there is very strong sterilizing ability, the staphylococcus in enteron aisle, intestinal bacteria, the dry bacterium of sick disease, halophilic bacterium etc. can be killed and wounded; 6, strengthen liver function, enhance metabolism; 7, vasodilation, is conducive to reducing blood pressure, and prevents the generation of cardiovascular disorder; 8, strengthen renal function, have diuretic properties, and glucose in urine content can be reduced; 9, excess fat in body can be made to change physical consumption into fall, and promote the metabolism of sugar and protein, can obesity be prevented and treated; 10, also cancer-resisting substance is contained in vinegar.Due to the functional of vinegar and the widespread use in food in life, a kind of nutritious vinegar is provided to be a kind of exigence of living now.
Mango (Mangifera indica), Anacardiaceae.A kind of aiphyllium of original India, leaf keratin, alternate; Cool in nature, spend little, yellow or incarnadine, the panicle of Cheng Dingsheng, produces mango and light gray timber inferior.Mango Fruit contains sugar, protein, robust fibre, and the precursor carotene composition of the vitamin A contained by mango is high especially, is rare in all fruit.Secondly Vitamin C content is not low yet.Mineral substance, protein, fat, carbohydrate etc. are also its main nutrient composition.Mango is one of famous tropical fruit, because its pulp is fine and smooth, and unique flavor, nutritious, be loved by the people, so the reputation have " torrid zone fruit king " claims.
And cider vinegar is food conventional on the market at present, if mango vinegar and cider vinegar to be carried out mixed selling, its wide market.
Summary of the invention
The present invention is directed to current mango fruit vinegar making processes numerous and diverse, need to add additive too various, mouthfeel is slightly bitter, the inapparent problem of de-bittering effect, a kind of technique of brew mango apple fruit vinegar is provided, reduces the extra additive that adds by the clarification of fermenting forward and backward and a series of clarification is carried out to wine; Utilize the highdensity fruit juice after removing bits and seed that sieves to ferment, can not only can also reduce time of fermentation by debitterize.
The solution of the present invention is by realizing like this:
A technique for brew mango apple fruit vinegar, this technique comprises the steps:
(1) mango is chosen: select the tree that bears fruit with more than 4 years, the Mango Fruit of maturation in 5 ~ July of gathering, chooses without disease and pest, complete, the uniform fruit of fruit shapes, for subsequent use; By carrying out selected to mango, can remove the mango rotted, improving the mouthfeel of mango, unified fruit size, reduces fruit juice sugariness poor.
(2) mango process: rinse after fruit saline soak 15 ~ 30min for subsequent use 1 ~ 3 time with clear water, naturally dry, then remove the peel, get pulp after removal core, for subsequent use; Salt solution is adopted to carry out disinfection to fruit skin, not only economical and practical but also the effect of sterilization can be reached, ensure the pulp safety non-toxic after peeling, delicate flavour.
(3) squeeze the juice: pulp juice extractor for subsequent use is squeezed the juice, sieve after removing slag silk and obtain fruit juice, use the sulfurous acid of 15% ~ 25% concentration to carry out sterilization to fruit juice immediately; By the fruit juice after sieving, taste is better, avoids slag silk to ferment and occurs astringent taste, uses sulfurous acid to carry out sterilization to fruit juice at once, prevents bacteria breed.
(4) clarify: loaded by the fruit juice after sterilization in fermentor tank, under normal temperature, adding concentration is the sulfurous gas of 30 ~ 50mg/L, and then adds the polygalacturonase of 10 ~ 30g/T, after leaving standstill 24 ~ 48h, gets supernatant liquor, for subsequent use; Can be removed fruit juice impurity further by clarification, make the fruit juice entering fermentation more limpid.
(5) zymamsis
(5.1) primary fermentation: loaded by supernatant liquor in mash-back, then adds fruit vinegar dry yeast, white sugar, after sealing at 28 DEG C ~ 32 DEG C lucifuge fermentation 12h ~ 24h, and then at 20 DEG C ~ 26 DEG C, to ferment 6 ~ 8 days;
(5.2) secondary fermentation: after primary fermentation terminates, filters fermented liquid, load other one clean, through sterilization mash-back in, be statically placed in 25 DEG C ~ 30 DEG C condition bottom fermentations 10 ~ 15 days, stop fermentation when alcoholic strength reaches 3% ~ 5%, obtain distiller's wort;
(6) acetic fermentation: inoculation acetic bacteria is in distiller's wort, then input self-suction fermentor and carry out acetic fermentation, between yeast phase, control temperature is 30 ~ 32 DEG C, it is 1:0.07 ~ 0.2/ min that earlier fermentation controls ventilation, it is 1:0.3 ~ 0.45/ min that the fermentation later stage controls ventilation, fermentation period is 3 ~ 5 days, until the acidity in fermented liquid is not in rising, alcohol oxidation is complete;
(7) press filtration: add liquid glucose in acetic acid, with the press filtration of sheet frame squeezing machine after Homogeneous phase mixing, obtains filtrate and namely to make a living vinegar;
(8) be processed into ripe vinegar: after raw vinegar is boiled 10 ~ 20 points, add water according to raw vinegar mass ratio 10 ~ 15%, after cooling, obtain Ripening of Mango Fruit During Storage vinegar;
(9) allocate: new vinegar adds cider vinegar, red wine and rock sugar mixture, and mixture and new vinegar weight ratio are 10:1.5 ~ 2, eventually pass ageing, filtration, sterilizing, filling, obtain Hericium erinaceus (Bull. Ex Fr.) Pers. cider vinegar finished product.In the present invention, as further illustrating, described in gather Mango Fruit time each fruit reserve 3 ~ 5mm mango stalk.Can not only ensure the integrity degree of fruit by retaining mango stalk, be not affected by the external environment pulp, and when avoiding using salt solution to carry out disinfection, salt solution immerses pericarp, is stained with pulp, makes the fruit juice after squeezing the juice spoiled.
In the present invention, as further illustrating, described in the order number that sieves be 100 ~ 150 orders.The fine and smooth degree of fruit juice can be ensured by sieving, ensureing slag silk to remove totally.
In the present invention, as further illustrating, the add-on of described fruit vinegar dry yeast is 20 ~ 30g/T, and the add-on of described white sugar is 15 ~ 25g/T.The add-on controlling fruit vinegar dry yeast and white sugar guarantees normal fermentation under the fermentation condition preset, pure taste.
In the present invention, as further illustrating, the addition of described liquid glucose is 10 ~ 15% of juice quality ratio.
In the present invention, as further illustrating, the weight ratio of described cider vinegar, red wine and rock sugar is 8:1:1.
Outstanding substantive distinguishing features of the present invention and marked improvement are:
The inventive method is unique, and the advantage of mango vinegar and cider vinegar is combined, thus forms product innovation and novel taste.There are wide market outlook.
Embodiment
Further illustrate the present invention below by specific embodiment, be easier to make advantages and features of the invention be understood, it should be understood that embodiments of the invention are only used for the present invention, instead of limitation of the present invention.
embodiment 1:
A technique for brew mango apple fruit vinegar, this technique comprises the steps:
(1) mango is chosen: select the tree that bears fruit with 5 years, the Mango Fruit of maturation in May of gathering, and each fruit reserves the mango stalk of 3mm, chooses without disease and pest, complete, the uniform fruit of fruit shapes, for subsequent use;
(2) mango process: rinse 1 time by after fruit saline soak 15min for subsequent use with clear water, naturally dry, then remove the peel, get pulp after removal core, for subsequent use;
(3) squeeze the juice: pulp juice extractor for subsequent use is squeezed the juice, obtain fruit juice after removing slag silk by the sieved sieve of 100 object, use the sulfurous acid of 15% concentration to carry out sterilization to fruit juice immediately;
(4) clarify: loaded by the fruit juice after sterilization in fermentor tank, under normal temperature, adding concentration is the sulfurous gas of 30mg/L, and then adds the polygalacturonase of 10g/T, after leaving standstill 24h, gets supernatant liquor, for subsequent use;
(5) zymamsis
(5.1) primary fermentation: loaded by supernatant liquor in mash-back, then adds 20g/T fruit vinegar dry yeast, 15g/T white sugar, after sealing at 28 DEG C lucifuge fermentation 12h, and then at 20 DEG C, to ferment 6 days;
(5.2) secondary fermentation: after primary fermentation terminates, filters fermented liquid, load other one clean, through sterilization mash-back in, be statically placed in 25 DEG C of condition bottom fermentations 10 days, stop fermentation when alcoholic strength reaches 3%, obtain distiller's wort;
(6) acetic fermentation: inoculation acetic bacteria is in distiller's wort, then input self-suction fermentor and carry out acetic fermentation, between yeast phase, control temperature is 30 DEG C, it is 1:0.07/ min that earlier fermentation controls ventilation, it is 1:0.3/ min that the fermentation later stage controls ventilation, fermentation period is 3 days, until the acidity in fermented liquid is not in rising, alcohol oxidation is complete;
(7) press filtration: add liquid glucose in acetic acid, the addition of liquid glucose is 10% of juice quality ratio, with the press filtration of sheet frame squeezing machine after Homogeneous phase mixing, obtains filtrate and namely to make a living vinegar;
(8) be processed into ripe vinegar: after raw vinegar is boiled 10 points, add water according to raw vinegar mass ratio 10%, after cooling, obtain Ripening of Mango Fruit During Storage vinegar;
(9) allocate: new vinegar adds cider vinegar, red wine and rock sugar mixture, and mixture and new vinegar weight ratio are 10:2, eventually pass ageing, filtration, sterilizing, filling, obtain Hericium erinaceus (Bull. Ex Fr.) Pers. cider vinegar finished product, the weight ratio of cider vinegar, red wine and rock sugar is 8:1:1.
embodiment 2:
A technique for brew mango apple fruit vinegar, this technique comprises the steps:
(1) mango is chosen: select the tree that bears fruit with 6 years, the Mango Fruit of maturation in July of gathering, and each fruit reserves the mango stalk of 5mm, chooses without disease and pest, complete, the uniform fruit of fruit shapes, for subsequent use;
(2) mango process: rinse 3 times by after fruit saline soak 30min for subsequent use with clear water, naturally dry, then remove the peel, get pulp after removal core, for subsequent use;
(3) squeeze the juice: pulp juice extractor for subsequent use is squeezed the juice, obtain fruit juice after removing slag silk by the sieved sieve of 150 object, use the sulfurous acid of 25% concentration to carry out sterilization to fruit juice immediately;
(4) clarify: loaded by the fruit juice after sterilization in fermentor tank, under normal temperature, adding concentration is the sulfurous gas of 50mg/L, and then adds the polygalacturonase of 30g/T, after leaving standstill 48h, gets supernatant liquor, for subsequent use;
(5) zymamsis
(5.1) primary fermentation: loaded by supernatant liquor in mash-back, then adds 30g/T fruit vinegar dry yeast, 25g/T white sugar, after sealing at 32 DEG C lucifuge fermentation 24h, and then at 26 DEG C, to ferment 8 days;
(5.2) secondary fermentation: after primary fermentation terminates, filters fermented liquid, load other one clean, through sterilization mash-back in, be statically placed in 30 DEG C of condition bottom fermentations 15 days, stop fermentation when alcoholic strength reaches 3% ~ 5%, obtain distiller's wort;
(6) acetic fermentation: inoculation acetic bacteria is in distiller's wort, then input self-suction fermentor and carry out acetic fermentation, between yeast phase, control temperature is 32 DEG C, it is 1:0.2/ min that earlier fermentation controls ventilation, it is 1:0.45/ min that the fermentation later stage controls ventilation, fermentation period is 5 days, until the acidity in fermented liquid is not in rising, alcohol oxidation is complete;
(7) press filtration: add liquid glucose in acetic acid, the addition of liquid glucose is 15% of juice quality ratio, with the press filtration of sheet frame squeezing machine after Homogeneous phase mixing, obtains filtrate and namely to make a living vinegar;
(8) be processed into ripe vinegar: after raw vinegar is boiled 20 points, add water according to raw vinegar mass ratio 15%, after cooling, obtain Ripening of Mango Fruit During Storage vinegar;
(9) allocate: new vinegar adds cider vinegar, red wine and rock sugar mixture, and mixture and new vinegar weight ratio are 10:1.5, eventually pass ageing, filtration, sterilizing, filling, obtain Hericium erinaceus (Bull. Ex Fr.) Pers. cider vinegar finished product, the weight ratio of cider vinegar, red wine and rock sugar is 8:1:1.
embodiment 3:
(1) mango is chosen: select the tree that bears fruit with 7 years, the Mango Fruit of maturation in June of gathering, and each fruit reserves the mango stalk of 4mm, chooses without disease and pest, complete, the uniform fruit of fruit shapes, for subsequent use;
(2) mango process: rinse 2 times by after fruit saline soak 20min for subsequent use with clear water, naturally dry, then remove the peel, get pulp after removal core, for subsequent use;
(3) squeeze the juice: pulp juice extractor for subsequent use is squeezed the juice, obtain fruit juice after removing slag silk by the sieved sieve of 120 object, use the sulfurous acid of 20% concentration to carry out sterilization to fruit juice immediately;
(4) clarify: loaded by the fruit juice after sterilization in fermentor tank, under normal temperature, adding concentration is the sulfurous gas of 35mg/L, and then adds the polygalacturonase of 15g/T, after leaving standstill 28h, gets supernatant liquor, for subsequent use;
(5) zymamsis
(5.1) primary fermentation: loaded by supernatant liquor in mash-back, then adds 25g/T fruit vinegar dry yeast, 20g/T white sugar, after sealing at 29 DEG C lucifuge fermentation 18h, and then at 22 DEG C, to ferment 7 days;
(5.2) secondary fermentation: after primary fermentation terminates, filters fermented liquid, load other one clean, through sterilization mash-back in, be statically placed in 26 DEG C of condition bottom fermentations 12 days, stop fermentation when alcoholic strength reaches 4%, obtain distiller's wort;
(6) acetic fermentation: inoculation acetic bacteria is in distiller's wort, then input self-suction fermentor and carry out acetic fermentation, between yeast phase, control temperature is 31 DEG C, it is 1:0.09/ min that earlier fermentation controls ventilation, it is 1:0.35/ min that the fermentation later stage controls ventilation, fermentation period is 4 days, until the acidity in fermented liquid is not in rising, alcohol oxidation is complete;
(7) press filtration: add liquid glucose in acetic acid, the addition of liquid glucose is 12% of juice quality ratio, with the press filtration of sheet frame squeezing machine after Homogeneous phase mixing, obtains filtrate and namely to make a living vinegar;
(8) be processed into ripe vinegar: after raw vinegar is boiled 15 points, add water according to raw vinegar mass ratio 12%, after cooling, obtain Ripening of Mango Fruit During Storage vinegar;
(9) allocate: new vinegar adds cider vinegar, red wine and rock sugar mixture, and mixture and new vinegar weight ratio are 10:1.2, eventually pass ageing, filtration, sterilizing, filling, obtain Hericium erinaceus (Bull. Ex Fr.) Pers. cider vinegar finished product, the weight ratio of cider vinegar, red wine and rock sugar is 8:1:1.
Claims (6)
1. a technique for brew mango apple fruit vinegar, is characterized in that: this technique comprises the steps:
(1) mango is chosen: select the tree that bears fruit with more than 4 years, the Mango Fruit of maturation in 5 ~ July of gathering, chooses without disease and pest, complete, the uniform fruit of fruit shapes, for subsequent use;
(2) mango process: rinse after fruit saline soak 15 ~ 30min for subsequent use 1 ~ 3 time with clear water, naturally dry, then remove the peel, get pulp after removal core, for subsequent use;
(3) squeeze the juice: pulp juice extractor for subsequent use is squeezed the juice, sieve after removing slag silk and obtain fruit juice, use the sulfurous acid of 15% ~ 25% concentration to carry out sterilization to fruit juice immediately;
(4) clarify: loaded by the fruit juice after sterilization in fermentor tank, under normal temperature, adding concentration is the sulfurous gas of 30 ~ 50mg/L, and then adds the polygalacturonase of 10 ~ 30g/T, after leaving standstill 24 ~ 48h, gets supernatant liquor, for subsequent use;
(5) zymamsis
(5.1) primary fermentation: loaded by supernatant liquor in mash-back, then adds fruit vinegar dry yeast, white sugar, after sealing at 28 DEG C ~ 32 DEG C lucifuge fermentation 12h ~ 24h, and then at 20 DEG C ~ 26 DEG C, to ferment 6 ~ 8 days;
(5.2) secondary fermentation: after primary fermentation terminates, filters fermented liquid, load other one clean, through sterilization mash-back in, be statically placed in 25 DEG C ~ 30 DEG C condition bottom fermentations 10 ~ 15 days, stop fermentation when alcoholic strength reaches 3% ~ 5%, obtain distiller's wort;
(6) acetic fermentation: inoculation acetic bacteria is in distiller's wort, then input self-suction fermentor and carry out acetic fermentation, between yeast phase, control temperature is 30 ~ 32 DEG C, it is 1:0.07 ~ 0.2/ min that earlier fermentation controls ventilation, it is 1:0.3 ~ 0.45/ min that the fermentation later stage controls ventilation, fermentation period is 3 ~ 5 days, until the acidity in fermented liquid is not in rising, alcohol oxidation is complete;
(7) press filtration: add liquid glucose in acetic acid, with the press filtration of sheet frame squeezing machine after Homogeneous phase mixing, obtains filtrate and namely to make a living vinegar;
(8) be processed into ripe vinegar: after raw vinegar is boiled 10 ~ 20 points, add water according to raw vinegar mass ratio 10 ~ 15%, after cooling, obtain Ripening of Mango Fruit During Storage vinegar;
(9) allocate: new vinegar adds cider vinegar, red wine and rock sugar mixture, and mixture and new vinegar weight ratio are 10:1.5 ~ 2, eventually pass ageing, filtration, sterilizing, filling, obtain Hericium erinaceus (Bull. Ex Fr.) Pers. cider vinegar finished product.
2. the technique of brew mango apple fruit vinegar according to claim 1, is characterized in that: described in gather Mango Fruit time each fruit reserve the mango stalk of 3 ~ 5mm.
3. the technique of brew mango apple fruit vinegar according to claim 1, is characterized in that: the order number that described step (3) is sieved is 100 ~ 150 orders.
4. the technique of brew mango apple fruit vinegar according to claim 1, it is characterized in that: the add-on of described fruit vinegar dry yeast is 20 ~ 30g/T, the add-on of described white sugar is 15 ~ 25g/T.
5. the technique of brew mango apple fruit vinegar according to claim 1, is characterized in that: the addition of described liquid glucose is 10 ~ 15% of juice quality ratio.
6. the technique of brew mango apple fruit vinegar according to claim 1, is characterized in that: the weight ratio of described cider vinegar, red wine and rock sugar is 8:1:1.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104946500A (en) * | 2015-06-29 | 2015-09-30 | 广西大学 | Processing method of durian/mango vinegar |
| CN105815642A (en) * | 2016-04-14 | 2016-08-03 | 镇江市恒康调味品厂 | Mixed fruit vinegar beverage |
| CN106190765A (en) * | 2016-08-31 | 2016-12-07 | 杨洪 | A kind of strawberry vinegar |
| CN111423966A (en) * | 2020-05-08 | 2020-07-17 | 四川省农业科学院农产品加工研究所 | Method for preparing fruit vinegar through multi-strain synergistic fermentation |
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| CN101248899A (en) * | 2008-03-26 | 2008-08-27 | 广西科学院 | Mango vinegar beverage and preparing process thereof |
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- 2014-12-08 CN CN201410739388.7A patent/CN104498303A/en active Pending
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101248899A (en) * | 2008-03-26 | 2008-08-27 | 广西科学院 | Mango vinegar beverage and preparing process thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104946500A (en) * | 2015-06-29 | 2015-09-30 | 广西大学 | Processing method of durian/mango vinegar |
| CN105815642A (en) * | 2016-04-14 | 2016-08-03 | 镇江市恒康调味品厂 | Mixed fruit vinegar beverage |
| CN106190765A (en) * | 2016-08-31 | 2016-12-07 | 杨洪 | A kind of strawberry vinegar |
| CN111423966A (en) * | 2020-05-08 | 2020-07-17 | 四川省农业科学院农产品加工研究所 | Method for preparing fruit vinegar through multi-strain synergistic fermentation |
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Application publication date: 20150408 |