CN104560609A - 野地瓜果醋的酿造方法 - Google Patents
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Abstract
本发明提供了一种野地瓜果醋的酿造方法,所述的野地瓜果醋是以新鲜、成熟的野地瓜为原料,通过经过原料处理、灭菌、酶解、加糖、低温酒精发酵、醋酸发酵、过滤、均质、灭菌、罐装等步骤制作而成。发明制作的野地瓜果醋在营养价值、内在成分、口感等方面均优于以粮食为原料酿造的食用醋,它保持了野地瓜原有的风味,酸甜可口、品质高档、营养丰富,具有清热散寒,祛风除湿的功效。
Description
技术领域
本发明涉及一种果醋的制作方法,尤其是涉及一种野地瓜果醋的酿造方法。
背景技术
野地瓜,为桑科榕属的落叶匍匐的木质藤本植物,别称地果、地石榴,是集食用、药用、绿化、观赏于一体的多用途植物。野地瓜成熟后可食,具有清热散寒,祛风除湿的作用。野地瓜皮薄汁多,成熟周期短,不易运输及保存,容易发生腐烂,造成了资源的浪费。目前野地瓜除仅被作为药材加工利用外,存在着加工产品种类较少,存在着产品种类不丰富的缺陷。
发明内容
本发明针对野地瓜产品种类不丰富的缺点,提供一种营养丰富、食用方便、保存周期长的野地瓜果醋的酿造方法,其特征在于:经过原料处理、灭菌、酶解、加糖、低温酒精发酵、醋酸发酵、过滤、均质、灭菌、罐装等步骤制作而成。
本发明解决其技术问题所采取的技术方案是:
一种野地瓜果醋的酿造方法,采用以下步骤:
A、原料处理:取新鲜、无腐烂霉变的野地瓜为原料,清洗后打浆、得到野地瓜浆液,清洗后直接打浆,减少了营养物质的流失;
B、超高温灭菌:将野地瓜浆液经超高温灭菌机灭菌,进料温度110-120℃,出料温度40-50℃,超高温既能快速将将液内的菌落杀死,又降低了对浆液内营养物质的破坏;
C、酶解:向野地瓜浆液中加入重量0.3-0.5%的果胶酶、0.1-0.2%的纤维素酶,温度控制40-45℃,时间控制2-3小时,复合酶处理,使原料分解出更多的营养物质,提高原料的利用率;
D、加糖:向酶解后的浆液中加入重量比10-15%的白砂糖,混合均匀;
E、酒精发酵:称取加糖后野地瓜浆液重量的0.8-1.2%的葡萄酒活性干酵母,30-32℃温水活化后加入到加糖后的野地瓜浆液,在20-25℃的温度下发酵6-8天,得到野地瓜果酒;
F、醋酸发酵:将野地瓜果酒的酒精度调整为8-10°,向调整好酒精度的野地瓜果酒中加入重量0.4-0.6%的醋酸菌,温度控制30-35℃,发酵8-10天,发酵过程中每日搅拌3-4次;
G、过滤:将醋酸发酵好的料液经过滤设备精滤,制得野地瓜果醋原浆;
H、均质:将野地瓜果醋原浆均质处理,温度为60-70℃,采用二级均质,一级均质压力为18-25Mpa,二级均质压力4-8 Mpa,改善成品果醋的口感及提高果醋的品质;
I、杀菌:将均质后的野地瓜果醋原浆在120-130℃温度下杀菌4-8s,超高温杀菌,减少了对果醋中活性物质的损伤;
J、罐装:真空无菌环境下罐装;
K、检验、贮藏:检验罐装合格后,避光、常温下贮藏。
有益效果:本发明制作的野地瓜果醋在营养价值、内在成分、口感等方面均优于以粮食为原料酿造的食用醋,它保持了野地瓜裕安有的水果风味,酸甜可口、品质高档、营养丰富,具有强身健骨、延缓机体和大脑衰老的功效。
具体实施方式
实施例1:一种野地瓜果醋的酿造方法,采用以下步骤:
A、原料处理:取新鲜、无腐烂霉变的野地瓜为原料,清洗后打浆、得到野地瓜浆液,清洗后直接打浆,减少了营养物质的流失;
B、超高温灭菌:将野地瓜浆液经超高温灭菌机灭菌,进料温度110℃,出料温度40℃,超高温既能快速将将液内的菌落杀死,又降低了对浆液内营养物质的破坏;
C、酶解:向10kg野地瓜浆液中加入0.03kg的果胶酶、0.01kg的纤维素酶,温度控制40℃,时间控制3小时,复合酶处理,使原料分解出更多的营养物质,提高原料的利用率;
D、加糖:向10kg酶解后的浆液中加入1kg的白砂糖,充分混合均匀;
E、酒精发酵:称取0.08kg的葡萄酒活性干酵母,经30℃温水活化后加入到10kg加糖后的野地瓜浆液中,在20℃的温度下发酵8天,得到野地瓜果酒;
F、醋酸发酵:将野地瓜果酒的酒精度调整为8°,向10kg的调整好酒精度的野地瓜果酒中加入重量0.04kg的醋酸菌,温度控制30℃,发酵10天,发酵过程中每日搅拌3次;
G、过滤:将醋酸发酵好的料液经过滤设备精滤,制得野地瓜果醋原浆;
H、均质:将野地瓜果醋原浆均质处理,温度为60℃,采用二级均质,一级均质压力为18Mpa,二级均质压力8 Mpa,改善成品果醋的口感及提高果醋的品质;
I、杀菌:将均质后的野地瓜果醋原浆在120℃温度下杀菌8s,超高温杀菌,减少了对果醋中活性物质的损伤;
J、罐装:真空无菌环境下罐装;
K、检验、贮藏:检验罐装合格后,避光、常温下贮藏。
实施例2:一种野地瓜果醋的酿造方法,采用以下步骤:
A、原料处理:取新鲜、无腐烂霉变的野地瓜、灯笼果、野葡萄为原料,清洗后,取8kg野地瓜、1kg蛇莓、1kg无花果萄混合均匀后打浆,得到原料浆液,清洗后直接打浆,减少了营养物质的流失;
B、超高温灭菌:将野地瓜浆液经超高温灭菌机灭菌,进料温度115℃,出料温度45℃,超高温既能快速将将液内的菌落杀死,又降低了对浆液内营养物质的破坏;
C、酶解:向10kg原料浆液中加入0.04kg的果胶酶、0.015kg的纤维素酶、0.01kg的蛋白质酶,温度控制42℃,时间控制2.5小时,复合酶处理,使原料分解出更多的营养物质,提高原料的利用率;
D、加糖:向10kg酶解后的浆液中加入1kg的蜂蜜、1kg的果脯糖浆、1kg的草莓汁,充分混合均匀;
E、酒精发酵:称取0.1kg的葡萄酒活性干酵母,经31℃温水活化后加入到10kg加糖后的野地瓜浆液中,在23℃的温度下发酵7天,得到野地瓜果酒;
F、醋酸发酵:将野地瓜果酒的酒精度调整为9°,向10kg的调整好酒精度的野地瓜果酒中加入0.05kg的醋酸菌,温度控制33℃,发酵9天,发酵过程中每日搅拌4次;
G、过滤:将醋酸发酵好的料液经过滤设备精滤,制得野地瓜果醋原浆;
H、均质:将野地瓜果醋原浆均质处理,温度为65℃,均质压力为23Mpa,均质2次,多次均质,改善成品果醋的口感及提高果醋的品质;
I、杀菌:将均质后的野地瓜果醋原浆在125℃温度下杀菌6s,超高温杀菌,减少了对果醋中活性物质的损伤;
J、罐装:真空无菌环境下罐装;
K、检验、贮藏:检验罐装合格后,避光、常温下贮藏。
实施例3:一种野地瓜果醋的酿造方法,采用以下步骤:
A、原料处理:取新鲜、无腐烂霉变的野地瓜、沙针、神秘果、菠萝莓为原料,清洗后,取5kg野地瓜、2kg蛇莓、2kg黄金果、2kg山莓混合均匀后打浆,得到原料浆液,清洗后直接打浆,减少了营养物质的流失;
B、酶解:向10kg原料浆液中加入0.05kg的果胶酶、0.02kg的纤维素酶、0.01kg半纤维素酶,温度控制45℃,时间控制2小时,复合酶处理,使原料分解出更多的营养物质,提高原料的利用率;
C、加糖:向10kg酶解后的浆液中加入1.5kg的蔗糖、0.6kg的果糖,混合均匀;
D、酒精发酵:称取0.12kg的葡萄酒活性干酵母,经32℃温水活化后加入到10kg加糖后的原料浆液中,在25℃的温度下发酵6天,当酒精度达到8%(V/V)时发酵结束,得到野地瓜果酒;
E、醋酸发酵:将10kg发酵好的野地瓜果酒注入消过毒的果醋发酵罐中,果醋发酵罐中有定时搅拌机和空气注入管,每10个小时搅拌一次,每次搅拌8min,向野地瓜果酒中加入0.04kg的醋酸菌、1kg的山枣汁、1kg的桑椹汁、1kg枳椇子汁,发酵前期,温度控制在30℃,主发酵期温度控制在34℃,后发酵期温度控制在30℃,发酵时间为4天;
F、过滤:将醋酸发酵好的料液经过硅藻土过滤,制得野地瓜果醋原浆;
G、均质:将野地瓜果醋原浆均质处理,温度为70℃,均质压力为20Mpa,均质3次,多次均质,改善成品果醋的口感及提高果醋的品质;
H、杀菌:将均质后的野地瓜果醋原浆在130℃温度下杀菌4s,超高温杀菌,减少了对果醋中活性物质的损伤;
I、罐装:真空无菌环境下罐装;
J、检验、贮藏:检验罐装合格后,避光、常温下贮藏。
实施例4:一种野地瓜果醋的酿造方法,采用以下步骤:
A、原料处理:取新鲜、无腐烂霉变的野地瓜、山葡萄、乌枣、蓝莓为原料,清洗后,取6kg野地瓜、2kg山葡萄、1kg乌枣、1kg蓝莓混合均匀后打浆,得到原料浆液,清洗后直接打浆,减少了营养物质的流失;
B、超高温灭菌:将野地瓜浆液经超高温灭菌机灭菌,进料温度125℃,出料温度55℃,超高温既能快速将将液内的菌落杀死,又降低了对浆液内营养物质的破坏;
C、酶解:向10kg野地瓜浆液中加入0.05kg的果胶酶、0.02kg的纤维素酶,温度控制45℃,时间控制4小时,复合酶处理,使原料分解出更多的营养物质,提高原料的利用率;
D、加糖:向10kg酶解后的浆液中加入1.5kg的蜂蜜、0.6kg的饴糖、0.5kg的木糖醇,混合均匀;
E、酒精发酵:称取0.15kg的葡萄酒活性干酵母,经33℃温水活化后加入到10kg加糖后的野地瓜浆液中,在25℃的温度下发酵8天,得到野地瓜果酒;
F、醋酸发酵:将野地瓜果酒的酒精度调整为10°,向10kg的调整好酒精度的野地瓜果酒中加入0.06kg的醋酸菌,温度控制35℃,发酵10天,发酵过程中每日搅拌5次;
G、过滤:将10kg的醋酸发酵好的料液中加入0.05kg的鱼胶、0.02kg的皂土,充分混合,静置2小时,制得野地瓜果醋原浆;
H、均质:将野地瓜果醋原浆均质处理,温度为70℃,采用二级均质,一级均质压力为25Mpa,二级均质压力8 Mpa,改善成品果醋的口感及提高果醋的品质;
I、杀菌:将均质后的野地瓜果醋原浆在130℃温度下杀菌4s,超高温杀菌,减少了对果醋中活性物质的损伤;
J、罐装:真空无菌环境下罐装;
K、检验、贮藏:检验罐装合格后,避光、常温下贮藏。
本发明未涉及部分均与现有技术相同或可采用现有技术加以实现。
Claims (1)
1. 一种野地瓜果醋的酿造方法,采用以下步骤:
A、原料处理:取新鲜、无腐烂霉变的野地瓜为原料,清洗后打浆、得到野地瓜浆液;
B、超高温灭菌:将野地瓜浆液经超高温灭菌机灭菌,进料温度110-120℃,出料温度40-50℃;
C、酶解:向野地瓜浆液中加入重量0.3-0.5%的果胶酶、0.1-0.2%的纤维素酶,温度控制40-45℃,时间控制2-3小时;
D、加糖:向酶解后的浆液中加入重量比10-15%的白砂糖,混合均匀;
E、酒精发酵:称取加糖后野地瓜浆液重量的0.8-1.2%的葡萄酒活性干酵母,30-32℃温水活化后加入到加糖后的野地瓜浆液,在20-25℃的温度下发酵6-8天,得到野地瓜果酒;
F、醋酸发酵:将野地瓜果酒的酒精度调整为8-10°,向调整好酒精度的野地瓜果酒中加入重量0.4-0.6%的醋酸菌,温度控制30-35℃,发酵8-10天,发酵过程中每日搅拌3-4次;
G、过滤:将醋酸发酵好的料液经过滤设备精滤,制得野地瓜果醋原浆;
H、均质:将野地瓜果醋原浆均质处理,温度为60-70℃,采用二级均质,一级均质压力为18-25Mpa,二级均质压力4-8 Mpa;
I、杀菌:将均质后的野地瓜果醋原浆在120-130℃温度下杀菌4-8s;
J、罐装:真空无菌环境下罐装;
K、检验、贮藏:检验罐装合格后,避光、常温下贮藏。
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