CN104893949A - Method for producing rose vinegar - Google Patents
Method for producing rose vinegar Download PDFInfo
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- CN104893949A CN104893949A CN201510225285.3A CN201510225285A CN104893949A CN 104893949 A CN104893949 A CN 104893949A CN 201510225285 A CN201510225285 A CN 201510225285A CN 104893949 A CN104893949 A CN 104893949A
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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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- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The invention discloses a method for producing rose vinegar. The rose vinegar has the advantages of wine color, transparency, rich mouthfeel, and rose fragrance, by metering with acetic acid, the total acidity is 3-5%; and the rose vinegar combines nutrition and health function of rose and vinegar. The method comprises the following steps: juicing the rose, adding pectase for enzymatic hydrolysis to obtain the rose juice; fermenting the rose juice and a yeast activating solution to obtain the rose wine; inoculating the rose wine with an acetic bacteria seed liquid for fermentation to obtain the rose vinegar; adding the rose vinegar with chitosan and mixing, and centrifuging to obtain the rose vinegar.
Description
Technical field
The present invention relates to a kind of making method of Rose vinegar.
Background technology
Road in " herbal text ": " Rose, turbid clearly and not, and and violent, soft liver is waken up stomach, and thin gas is invigorated blood circulation, and a surname is logical stops up stagnant and absolutely not pungent temperature is just dry fraud, disconnectedly pushes away gas and divides among medicine, has prompt effect and the most tractable, fragrant all product most, and there is no equal ".
Containing 300 various chemical components in Rose, as the alcohol of fragrance, aldehyde, lipid acid, phenol and containing the oil of essence and fat, to wake up stomach with soft liver in normal food rose goods, have a respite and invigorate blood circulation, beautifying face and moistering lotion, make us refreshing refreshing.The flower opened at the beginning of rose and root can be used as medicine, and regulate the flow of vital energy, invigorate blood circulation, Thyme Extract, cure mainly menoxenia, and wound, irritability are had a stomachache, the diseases such as newborn too fat to move pain.
How Rose being made into food that people like, taste uniqueness, meeting people's demand, is our problem to be solved.
Summary of the invention
The object of the invention is to overcome above-mentioned existing existing problems, provide a kind of nutritious, the making method of the Rose vinegar of unique flavor.
The technical solution used in the present invention: a kind of making method of Rose vinegar, it comprises the steps:
(1) preparation of Rose tomato juice:
1. the screening of raw material: August ~ October Rose adolescence, collect Rose afternoon, pluck bennet, leave and take calyx;
2. clean: with distilled water cleaning 3 ~ 5 times, drain water;
3. broken juice: be cut into small pieces by Rose, squeezes the juice the different Vc sodium mixing of 1000g Rose, 500g water and Rose quality 1%, obtains Rose juice;
4. pectinase treatment: the pH value regulating Rose juice with sodium bicarbonate is 6.0 ~ 6.5, adds polygalacturonase by the amount of Rose quality 0.1% ~ 0.5%; Under DEG C condition of temperature 50 C ~ 60, enzymolysis 40min ~ 60min, temperature 95 DEG C is gone out after enzyme 1min, obtains rose-juice by 200 order filtered through gauze;
(2) fermentation of rose flower wine is standby:
In 1L rose-juice, add the glucose of Rose quality 10% ~ 15%, obtain mixing juice; Load container, double-deck sealed membrane sealing, wherein one deck is breathable sealing film, and another layer is airtight sealed membrane, temperature 105 DEG C of sterilizing 5min; In the mixing juice of 50ml, access 2ml yeast activated liquid, temperature is 26 ~ 28 DEG C, standing for fermentation 3 ~ 5d, obtained rose flower wine, and the alcoholic strength of described rose flower wine is 6% ~ 8%;
(3) fermentation of Rose vinegar is standby:
By rose flower wine sterilizing 5min under temperature 105 DEG C of conditions, remove airtight sealed membrane, by the amount inoculation acetic bacteria seed liquor of rose flower wine volume 5%, under temperature 28 ~ 32 DEG C, rotating speed 160rpm condition, cultivation and fermentation 3d ~ 5d, obtained Rose vinegar; Containing a little precipitation in described Rose vinegar, with the total acidity of acetometer for 3% ~ 5%;
(4) Rose vinegar clarification:
By described Rose vinegar, the chitosan adding Rose vinegar massfraction 2% stirs clarification 2min, centrifugal 5min under rotating speed 1000rpm condition, discards precipitation, gets supernatant liquor, temperature 75 DEG C of pasteurize 30min are Rose vinegar, described Rose vinegar is burgundy, transparent clear, mouthfeel acid alcohol, there is strong Rose taste, with the total acidity of acetometer for 3% ~ 5%.
Preferentially, the enzyme activity of the 4. polygalacturonase described in pectinase treatment of described step (1) is 30000u/g.
Preferentially, the yeast activated liquid in described step (2) is mixed by 20g yeast powder and 100ml sterilized water, and temperature 30 DEG C activation 30min obtains.
Preferentially, it is characterized in that: described in described step (3), acetic bacteria seed liquor is that acetic bacteria is accessed seed culture medium, under temperature 30 DEG C, rotating speed 160rpm condition, cultivation and fermentation 2d obtains; Described seed culture medium is made up of the material of following weight proportion: glucose 10g/L, yeast extract paste 10g/L, magnesium sulfate heptahydrate (MgSO47H2O) 2g/L, dipotassium hydrogen phosphate (K2HPO4) 3g/L, the edible ethanol 30ml/L (3%) of concentration 95%.
Rose contains abundant VITAMIN, amino acid, polysaccharide, Mierocrystalline cellulose, several mineral materials and trace element, meet the condition of distillery yeast and acetic bacteria growth, but because the sugar of Rose own cannot meet zymamsis desired sugars amount, therefore in the zymamsis stage, the glucose of 10%15% is added to Rose slurry, make its fermentation alcohol output meet alcohol amount needed for later stage acetic fermentation; On the other hand, in the acetic fermentation stage, due to ethanol content higher (6%8%) in the rose flower wine that zymamsis in early stage obtains, later stage acetic fermentation total acidity can reach 3% ~ 5%.
The present invention adopts compound pectinase process Rose to starch, and obtains the slurries that viscosity is little, is conducive to the carrying out of later stage alcohol and acetic fermentation;
The present invention adopts liquid alcohol and acetic fermentation two-step process fermentation for Rose seasoned vinegar, only carries out tune pol in fermenting process, and obtained Rose seasoned vinegar is pure liquid state fermentation product;
Beneficial effect of the present invention is presented as that the present invention uses Rose as main raw material first, in whole fermenting process except interpolation glucose, without the need to adding other materials such as alcohol, maintain the nutritive substance of Rose in Rose vinegar itself and strong Rose taste.The nourishing function of vinegar and the abundant nutrition of Rose are combined closely by the Rose seasoned vinegar that the present invention obtains, and are rich in other nutritive substances such as multivitamin, mineral substance, are the liquid state fermentation type nutritious flavouring vinegar integrating nutrition and health care.Rose vinegar seasonings has enriched the product form of Rose, especially can effectively reduce the fresh flower that causes of flower preservation difficulty in the good harvest phase to rot waste rate, short, that fermentation efficiency the is high liquid-state fermentation technology of fermentation period is adopted to enhance productivity, in addition Rose vinegar seasonings also improves the value of Rose, has expanded the processing and utilization field of Rose.
Embodiment
Below in conjunction with embodiment, the present invention will be further described:
The explanation in the raw materials used source of following examples:
Yeast powder, is purchased from Angel Yeast Co., Ltd;
Different Vc sodium (food grade), is purchased from Henan hundred million specialization chemical product company limited;
Sodium bicarbonate (food grade), is purchased from Hailian Bittern Chemical Co., Ltd.;
The enzyme activity of polygalacturonase (food grade) is 30000u/g, is purchased from Pangbo Bioengineering Co Ltd, Nanning.Embodiment 1:
The concrete operation step of preparation Rose vinegar is as follows:
(1) preparation of rose-juice:
1. the screening of raw material: August ~ October Rose adolescence, collect Rose afternoon, pluck bennet, leave and take calyx;
2. clean: clean with distilled water;
3. broken juice: be cut into small pieces by Rose, squeezes the juice the different Vc sodium mixing of 1000g Rose, 500g water and Rose quality 1%, obtains Rose juice;
4. pectinase treatment: the pH value regulating Rose juice with sodium bicarbonate is 6.0, adds by the amount of Rose quality 0.1% polygalacturonase that enzyme activity is 30000u/g; Under temperature 50 C condition, enzymolysis 40min, temperature 95 DEG C is gone out after enzyme 1min, obtains rose-juice by 200 order filtered through gauze;
(2) fermentation of rose flower wine is standby:
In 1L rose-juice, add the glucose of Rose quality 10%, obtain mixing juice; Load container, double-deck sealed membrane sealing, wherein one deck is breathable sealing film, and another layer is airtight sealed membrane, temperature 105 DEG C of sterilizing 5min; In the mixing juice of 50ml, access 2ml yeast activated liquid, temperature is 28 DEG C, standing for fermentation 3d, obtained rose flower wine, and the alcoholic strength of described rose flower wine is 6%;
Wherein yeast activated liquid is mixed by 20g Angel Yeast powder and 100ml sterilized water, and temperature 30 DEG C activation 30min obtains;
(3) fermentation of Rose vinegar is standby:
By rose flower wine sterilizing 5min under temperature 105 DEG C of conditions, remove airtight sealed membrane, by the amount inoculation acetic bacteria seed liquor of rose flower wine volume 5%, at temperature 28 DEG C, rotating speed 160rpm cultivation and fermentation 3d, obtained Rose vinegar contains a little precipitation, and total acidity (with acetometer) is 3%;
Wherein seed culture medium adopts: glucose 10g/L, yeast extract paste 10g/L, magnesium sulfate heptahydrate (MgSO47H2O) 2g/L, dipotassium hydrogen phosphate (K2HPO4) 3g/L, the edible ethanol 30ml/L (3%) of concentration 95%; Acetic bacteria seed liquid and preparation method thereof is: seed culture medium divides puts into triangular flask 20ml/100ml, 105 DEG C of sterilizing 5min, a ring acetic bacteria AS1.41 is inoculated in triangular flask with transfering loop, the edible ethanol 30ml/L (3%) of concentration 95% is added, temperature 30 DEG C, rotating speed 160rpm cultivation and fermentation 2d during inoculation;
(4) Rose vinegar clarification:
By above-mentioned fermentation for Rose vinegar, the chitosan adding Rose vinegar massfraction 2% stirs clarification 2min, the centrifugal 5min of 1000rpm, discards precipitation, gets supernatant liquor bottling, 75 DEG C of pasteurize 30min are Rose vinegar, this product is burgundy, transparent clear, mouthfeel acid alcohol, have strong Rose taste, total acidity (with acetometer) is 3%.
Embodiment 2:
The concrete operation step of preparation Rose vinegar is as follows:
(1) preparation of rose-juice:
1. the screening of raw material: August ~ October Rose adolescence, collect Rose afternoon, pluck bennet, leave and take calyx;
2. clean: clean with distilled water;
3. broken juice: be cut into small pieces by Rose, squeezes the juice the different Vc sodium mixing of 1000g Rose, 500g water and Rose quality 1%, obtains Rose juice;
4. pectinase treatment: the pH value regulating Rose juice with sodium bicarbonate is 6.2, adds by the amount of Rose quality 0.3% polygalacturonase that enzyme activity is 30000u/g; Under temperature 55 DEG C of conditions, enzymolysis 50min, temperature 95 DEG C is gone out after enzyme 1min, obtains rose-juice by 200 order filtered through gauze;
(2) fermentation of rose flower wine is standby:
In 1L rose-juice, add the glucose of Rose quality 12%, obtain mixing juice; Load container, double-deck sealed membrane sealing, wherein one deck is breathable sealing film, and another layer is airtight sealed membrane, temperature 105 DEG C of sterilizing 5min; In the mixing juice of 50ml, access 2ml yeast activated liquid, temperature is 26 DEG C, standing for fermentation 7d, obtained rose flower wine, and the alcoholic strength of described rose flower wine is 7%; Wherein yeast activated liquid is mixed by 20g Angel Yeast powder and 100ml sterilized water, and temperature 30 DEG C activation 30min obtains.
(3) fermentation of Rose vinegar is standby:
By rose flower wine sterilizing 5min under temperature 105 DEG C of conditions, remove airtight sealed membrane, by the amount inoculation acetic bacteria seed liquor of rose flower wine volume 5%, at temperature 30 DEG C, rotating speed 160rpm cultivation and fermentation 4d, obtained Rose vinegar contains a little precipitation, and total acidity (with acetometer) is 4%;
Wherein seed culture medium adopts: glucose 10g/L, yeast extract paste 10g/L, magnesium sulfate heptahydrate (MgSO47H2O) 2g/L, dipotassium hydrogen phosphate (K2HPO4) 3g/L, the edible ethanol 30ml/L (3%) of concentration 95%; Acetic bacteria seed liquid and preparation method thereof is: seed culture medium divides puts into triangular flask 20ml/100ml, 105 DEG C of sterilizing 5min, a ring acetic bacteria AS1.41 is inoculated in triangular flask with transfering loop, the edible ethanol 30ml/L (3%) of concentration 95% is added, temperature 30 DEG C, rotating speed 160rpm cultivation and fermentation 2d during inoculation;
(4) Rose vinegar clarification:
By above-mentioned fermentation for Rose vinegar, the chitosan adding Rose vinegar massfraction 2% stirs clarification 2min, the centrifugal 5min of 1000rpm, discards precipitation, gets supernatant liquor bottling, 75 DEG C of pasteurize 30min are Rose vinegar, this Rose vinegar is burgundy, transparent clear, mouthfeel acid alcohol, have strong Rose taste, total acidity (with acetometer) is 4%.
Embodiment 3:
The concrete operation step of preparation Rose vinegar is as follows:
(1) preparation of rose-juice:
1. the screening of raw material: August ~ October Rose adolescence, collect Rose afternoon, pluck bennet, leave and take calyx;
2. clean: clean with distilled water;
3. broken juice: be cut into small pieces by Rose, squeezes the juice the different Vc sodium mixing of 1000g Rose, 500g water and Rose quality 1%, obtains Rose juice;
4. pectinase treatment: the pH value regulating Rose juice with sodium bicarbonate is 6.0, adds by the amount of Rose quality 0.5% polygalacturonase that enzyme activity is 30000u/g; Under temperature 60 C condition, enzymolysis 60min, temperature 95 DEG C is gone out after enzyme 1min, obtains rose-juice by 200 order filtered through gauze;
(2) fermentation of rose flower wine is standby:
In 1L rose-juice, add the glucose of Rose quality 8%, obtain mixing juice; Load container, double-deck sealed membrane sealing, wherein one deck is breathable sealing film, and another layer is airtight sealed membrane, temperature 105 DEG C of sterilizing 5min; In the mixing juice of 50ml, access 2ml yeast activated liquid, temperature is 28 DEG C, standing for fermentation 5d, obtained rose flower wine, and the alcoholic strength of described rose flower wine is 8%; Wherein yeast activated liquid is mixed by 20g Angel Yeast powder and 100ml sterilized water, and temperature 30 DEG C activation 30min obtains;
(3) fermentation of Rose vinegar is standby:
By rose flower wine sterilizing 5min under temperature 105 DEG C of conditions, remove airtight sealed membrane, by the amount inoculation acetic bacteria seed liquor of rose flower wine volume 5%, at temperature 32 DEG C, rotating speed 160rpm cultivation and fermentation 5d, obtained Rose vinegar contains a little precipitation, and total acidity (with acetometer) is 5%; Wherein seed culture medium adopts: glucose 10g/L, yeast extract paste 10g/L, magnesium sulfate heptahydrate (MgSO47H2O) 2g/L, dipotassium hydrogen phosphate (K2HPO4) 3g/L, the edible ethanol 30ml/L (3%) of concentration 95%; Acetic bacteria seed liquid and preparation method thereof is: seed culture medium divides puts into triangular flask 20ml/100ml, 105 DEG C of sterilizing 5min, a ring acetic bacteria AS1.41 is inoculated in triangular flask with transfering loop, the edible ethanol 30ml/L (3%) of concentration 95% is added, temperature 30 DEG C, rotating speed 160rpm cultivation and fermentation 2d during inoculation;
(4) Rose vinegar clarification:
By above-mentioned fermentation for Rose vinegar, the chitosan adding Rose vinegar massfraction 2% stirs clarification 2min, the centrifugal 5min of 1000rpm, discards precipitation, gets supernatant liquor bottling, 75 DEG C of pasteurize 30min are Rose vinegar, this Rose vinegar is burgundy, transparent clear, mouthfeel acid alcohol, have strong Rose taste, total acidity (with acetometer) is 5%.
The present invention is not limited to above-described embodiment; the foregoing is only preferred embodiment of the present invention; not in order to limit the present invention; all any amendments done within the spirit and principles in the present invention, equivalent replacement and improvement etc., all should be included within protection scope of the present invention.
Claims (4)
1. a making method for Rose vinegar, is characterized in that: comprise the following steps:
(1) preparation of Rose tomato juice:
1. the screening of raw material: August ~ October Rose adolescence, collect Rose afternoon, pluck bennet, leave and take calyx,
2. clean: with distilled water cleaning 3 ~ 5 times, drain water;
3. broken juice: be cut into small pieces by Rose, squeezes the juice the different Vc sodium mixing of 1000g Rose, 500g water and Rose quality 1%, obtains Rose juice;
4. pectinase treatment: the pH value regulating Rose juice with sodium bicarbonate is 6.0 ~ 6.5, adds polygalacturonase by the amount of Rose quality 0.1% ~ 0.5%; Under DEG C condition of temperature 50 C ~ 60, enzymolysis 40min ~ 60min, temperature 95 DEG C is gone out after enzyme 1min, obtains rose-juice by 200 order filtered through gauze;
(2) fermentation of rose flower wine is standby:
In 1L rose-juice, add the glucose of Rose quality 10% ~ 15%, obtain mixing juice; Load container, double-deck sealed membrane sealing, wherein one deck is breathable sealing film, and another layer is airtight sealed membrane, temperature 105 DEG C of sterilizing 5min; In the mixing juice of 50ml, access 2ml yeast activated liquid, temperature is 26 ~ 28 DEG C, standing for fermentation 3 ~ 5d, obtained rose flower wine, and the alcoholic strength of described rose flower wine is 6% ~ 8%;
(3) fermentation of Rose vinegar is standby:
By rose flower wine sterilizing 5min under temperature 105 DEG C of conditions, remove airtight sealed membrane, by the amount inoculation acetic bacteria seed liquor of rose flower wine volume 5%, under temperature 28 ~ 32 DEG C, rotating speed 160rpm condition, cultivation and fermentation 3d ~ 5d, obtained Rose vinegar; Containing a little precipitation in described Rose vinegar, with the total acidity of acetometer for 3% ~ 5%;
(4) Rose vinegar clarification:
By described Rose vinegar, the chitosan adding Rose vinegar massfraction 2% stirs clarification 2min, centrifugal 5min under rotating speed 1000rpm condition, discards precipitation, gets supernatant liquor, temperature 75 DEG C of pasteurize 30min are Rose vinegar, described Rose vinegar is burgundy, transparent clear, mouthfeel acid alcohol, there is strong Rose taste, with the total acidity of acetometer for 3% ~ 5%.
2. the making method of a kind of Rose vinegar according to claim 1, is characterized in that: the enzyme activity of the 4. polygalacturonase described in pectinase treatment of described step (1) is 30000u/g.
3. the making method of a kind of Rose vinegar according to claim 1, is characterized in that: the yeast activated liquid in described step (2) is mixed by 20g yeast powder and 100ml sterilized water, and temperature 30 DEG C activation 30min obtains.
4. the making method of a kind of Rose vinegar according to claim 1, it is characterized in that: described in described step (3), acetic bacteria seed liquor is that acetic bacteria is accessed seed culture medium, under temperature 30 DEG C, rotating speed 160rpm condition, cultivation and fermentation 2d obtains; Described seed culture medium is made up of the material of following weight proportion: glucose 10g/L, yeast extract paste 10g/L, magnesium sulfate heptahydrate (MgSO47H2O) 2g/L, dipotassium hydrogen phosphate (K2HPO4) 3g/L, the edible ethanol 30ml/L (3%) of concentration 95%.
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| CN201510225285.3A CN104893949A (en) | 2015-05-06 | 2015-05-06 | Method for producing rose vinegar |
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| CN201510225285.3A CN104893949A (en) | 2015-05-06 | 2015-05-06 | Method for producing rose vinegar |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105255693A (en) * | 2015-10-24 | 2016-01-20 | 十堰邦鑫农业开发有限公司 | Method for preparing rose vinegar |
| CN105595137A (en) * | 2015-12-01 | 2016-05-25 | 江苏恒顺醋业股份有限公司 | Preparation method for carbonic acid rose vinegar beverage |
| CN106085807A (en) * | 2016-08-31 | 2016-11-09 | 杨洪 | A kind of rose vinegar |
| CN106281959A (en) * | 2016-08-15 | 2017-01-04 | 邹健 | A kind of apple rose flower vinegar and preparation method thereof |
| CN113136310A (en) * | 2021-06-07 | 2021-07-20 | 青海省农林科学院 | Highland barley and rose vinegar and preparation method thereof |
| CN115181633A (en) * | 2022-07-25 | 2022-10-14 | 上海宝鼎酿造有限公司 | Preparation process of rose vinegar |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102876558A (en) * | 2012-09-28 | 2013-01-16 | 河北科技师范学院 | Rose vinegar |
| CN104560603A (en) * | 2014-12-18 | 2015-04-29 | 柯利佳 | Method for preparing roselle flower vinegar |
-
2015
- 2015-05-06 CN CN201510225285.3A patent/CN104893949A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102876558A (en) * | 2012-09-28 | 2013-01-16 | 河北科技师范学院 | Rose vinegar |
| CN104560603A (en) * | 2014-12-18 | 2015-04-29 | 柯利佳 | Method for preparing roselle flower vinegar |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105255693A (en) * | 2015-10-24 | 2016-01-20 | 十堰邦鑫农业开发有限公司 | Method for preparing rose vinegar |
| CN105595137A (en) * | 2015-12-01 | 2016-05-25 | 江苏恒顺醋业股份有限公司 | Preparation method for carbonic acid rose vinegar beverage |
| CN106281959A (en) * | 2016-08-15 | 2017-01-04 | 邹健 | A kind of apple rose flower vinegar and preparation method thereof |
| CN106085807A (en) * | 2016-08-31 | 2016-11-09 | 杨洪 | A kind of rose vinegar |
| CN113136310A (en) * | 2021-06-07 | 2021-07-20 | 青海省农林科学院 | Highland barley and rose vinegar and preparation method thereof |
| CN115181633A (en) * | 2022-07-25 | 2022-10-14 | 上海宝鼎酿造有限公司 | Preparation process of rose vinegar |
| CN115181633B (en) * | 2022-07-25 | 2023-12-12 | 上海宝鼎酿造有限公司 | Preparation process of rose vinegar |
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Application publication date: 20150909 |