CN105685732A - Broken rice grapefruit fruit vinegar beverage processing technology - Google Patents
Broken rice grapefruit fruit vinegar beverage processing technology Download PDFInfo
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- CN105685732A CN105685732A CN201410690200.4A CN201410690200A CN105685732A CN 105685732 A CN105685732 A CN 105685732A CN 201410690200 A CN201410690200 A CN 201410690200A CN 105685732 A CN105685732 A CN 105685732A
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Abstract
The present invention discloses a broken rice grapefruit fruit vinegar beverage processing technology belonging to the technical field of fruit beverage processing. The broken rice grapefruit fruit vinegar beverage processing technology comprises the process steps of washing rice and steaming the rice, mixing with yeast, fermenting broken rice, juicing grapefruit, regulating sugar degree, performing alcoholic fermentation, performing acetic acid fermentation, blending, standing for precipitation, and then like. The broken rice and fresh grapefruit are used as raw materials, and low-alcohol high-sugar broken rice wine is used for regulation of sugar to replace the traditional process of regulation of sugar for production of a broken rice grapefruit fruit vinegar beverage. The obtained broken rice grapefruit fruit vinegar beverage has fresh, full and rich flavor, has both vinegar flavor and grapefruit fruit flavor, provide a new way for effective use of grapefruit resources, and improves the economic and social benefits of grapefruit industry.
Description
Technical field
The present invention relates to fruit beverage processing technique field, the processing technique of especially a kind of grapefruit vinegar beverage of cracking rice。
Background technology
Grapefruit is the advantage place feature breed of Zhejiang Province's mandarin orange, and first of Ye Shi Zhejiang Province obtains the fruit of national geography famous special product protection, is the characteristic mandarin orange resource of China's preciousness。Finding out after deliberation, Changshan grapefruit and external grapefruit, sweet summer are the same, are all the natural hybrization repeatedly such as Fructus Citri sinensis and pomelo and the mixed citrus kind that formed, possess physiologically active and the local flavor of uniqueness。Grapefruit fruit is not only nutritious, and storage endurance is high, so being particularly suitable for processing。But owing in peel and sarcocarp, naringin and lemon alkali content are higher, bitterness is obvious, and sphere of consumption is limited。On current domestic and international market, grapefruit Related product has grapefruit fruit juice, grapefruit juice pinocytosis material, Hu Shaddock tin in syrup, grapefruit cyst canned food, Citrus grandis peel preserve etc.。
Fruit vinegar is the characteristic vinegar kind that fruit or fruit juice ferment for primary raw material entirely with fruit, compared with traditional grain vinegar, the local flavor of fruit vinegar more delicate fragrance, nutritional labeling is more rich, rich in various organic acid, aminoacid, vitamin and bioactive substance, clean taste, with rich flavor, directly can drink as beverage through suitably allotment。Vc in fruit vinegar can stop the formation of nitroso-group salt, and pectin is possible to prevent the increase of cholesterol, reduces blood glucose, and diabetics is highly beneficial；Its polyphenol substance has very strong non-oxidizability, it is possible to scavenging free radicals, and protection intestinal is not by the infringement of peroxide, slow down aging。
Fruit vinegar and fruit vinegar beverage are health drinks, grapefruit is processed into fruit vinegar and can retain most of nutrition of grapefruit, and the course of processing is gentle, and energy consumption is low, and compared with conventional canned pack, product specification and quality all increase。But existing grapefruit vinegar beverage processing is relatively costly on market, and local flavor is not good enough, also has and develop room for improvement。
Crack rice be rice processing by-product, the content of its nutrient substance is close with rice, middle content of starch of cracking rice is high, fat, fiber and content of ashes are low, in its protein and aminoacid and Semen Maydis contained quite, price is only about the half of rice, therefore also more and more general now with the raw material as a lot of products of cracking rice。Present invention utilization is cracked rice and grapefruit produces grapefruit vinegar beverage of cracking rice, can be that the utilization cracked rice with grapefruit resource hews out a brand-new road, make the fruit vinegar kind on market abundanter, therefore develop this product and have a extensive future, considerable economic benefit will be produced。
Summary of the invention
The goal of the invention of the present invention is in that: to crack rice with fresh grapefruit fruit for raw material, adopt low alcohol height sugar crack rice wine adjust sugar replace traditional tune sugar technique, carry out cracking rice and recklessly take out the production of fruit vinegar beverage, gained fruit vinegar beverage local flavor delicate fragrance of the present invention, plentiful, strong, existing vinegar is fragrant, there is again grapefruit fruital taste, provide a new approach for effectively utilizing of grapefruit resource, improve the economic and social profit of grapefruit industry。
The technical solution used in the present invention is as follows:
The processing technique of a kind of grapefruit vinegar beverage of cracking rice, comprises the following steps:
(1) wash a meter steamed rice: take 300-400 weight portion and crack rice, remove the foreign material in cracking rice, and wash rice and be washed till the water being drenched without nebulousurine, then will crack rice and cook rear spreading for cooling, add the water of 80-120 weight portion, increase and crack rice meal moisture and make its smooth surface；For making rhizopus have sufficient oxygen to breed, after steaming and decocting, rice grain to reach hard outside soft inside, and well-done is vigorous not rotten requirement。If steaming and decocting is abundant not, it is easily caused saccharifying most incomplete。If steaming and decocting is excessive, it is easy to clump together, the mixed song after causing is uneven, is unfavorable for diastatic fermentation。
(2) mixed song: when meal temperature of cracking rice is reduced to below 30 DEG C, adds the koji powder mixed song of 1-3 weight portion, and the meal that makes to crack rice is sufficiently mixed with koji powder；
(3) crack rice fermentation: the meal of cracking rice mixing song is produced sugar in its wine brewing of 28-32 DEG C of temperature conditions bottom fermentation 2-4 angel, obtains sweet wine of cracking rice；
(4) grapefruit is squeezed the juice: take grapefruit fruit, squeezes the juice and be filtrated to get grapefruit fruit juice after being removed the peel removal capsule clothing；
(5) sugar addition: take and add 30-50 weight portion in 500 weight portion grapefruit fruit juice and crack rice sweet wine sugar addition, grapefruit fruit juice after adjusting sugar is placed in container and carries out indirect steam heating, temperature controls 65-75 DEG C and keeps 12-20 minute, completes the pasteurization of grapefruit fruit juice；
(6) alcohol fermentation: dried yeast powder adds 10-15 times of weight portion, temperature is 30-38 DEG C, in the sucrose solution of sugary 5%, is slowly stirred 15min, then stand and be cooled to 28-30 DEG C and can complete activated yeast process；Being joined by yeast activated liquid in grapefruit fruit juice to be fermented and mix thoroughly, yeast activated liquid addition is 0.5-1 weight portion；At 30 DEG C of-32 DEG C of temperature, fermentation time obtains alcohol fermentation liquid in 3-5 days；
(7) acetic fermentation: after alcohol fermentation, adding the number of degrees in previous step gained alcohol fermentation liquid is the white rice vinegar of 6-8 °, the 5-8% that weight is alcohol fermentation liquid quality of the white rice vinegar added, interval passes into filtrated air and carries out acetic fermentation, and temperature controls at 28-32 DEG C, ferment 5-7 days to residual alcohol concentration lower than 0.5 degree time, carry out aging, more than 3 months aging time, then with ultrafiltration membrance filter, remove acetic acid bacteria and namely obtain proferment vinegar；
(8) allotment: the proferment vinegar supernatant sterilized 4-6 minute at 65-75 DEG C, addition white sugar 60-100 weight portion, Mel 20-40 weight portion are allocated；
(9) quiescent setting: deployed fruit vinegar, at 24 hours fruit juice finished products derived above of independent static precipitation, is stored with being sent in the sterile chamber between sterile working after ultrafiltration membrance filter。
Further, in described step (2), the addition of koji is 2 weight portions。Further, described step (5) adds in every 500 weight portion grapefruit fruit juice 35 weight portions crack rice sweet wine sugar addition。
In sum, owing to have employed technique scheme, the invention has the beneficial effects as follows: the present invention is to crack rice with fresh grapefruit fruit for raw material, adopt low alcohol height sugar wine of cracking rice to adjust sugar to replace traditional tune sugar technique, carry out cracking rice and recklessly take out the production of fruit vinegar beverage, gained fruit vinegar beverage local flavor delicate fragrance of the present invention, plentiful, strong, existing vinegar is fragrant, there is again grapefruit fruital taste, provide a new approach for effectively utilizing of grapefruit resource, improve the economic and social profit of grapefruit industry。
Detailed description of the invention
Below by way of specific embodiment, the invention will be further described。
Embodiment 1
(1) wash a meter steamed rice: take 300 weight portions and crack rice, remove the foreign material in cracking rice, and wash rice and be washed till the water being drenched without nebulousurine, then will crack rice and cook rear spreading for cooling, add the water of 80 weight portions, increase and crack rice meal moisture and make its smooth surface；
(2) mixed song: when meal temperature of cracking rice is reduced to below 30 DEG C, adds the koji powder mixed song of 1 weight portion, and the meal that makes to crack rice is sufficiently mixed with koji powder；
(3) crack rice fermentation: the meal of cracking rice mixing song is produced sugar in its wine brewing of 28 DEG C of temperature conditions bottom fermentation 2 angels, obtains sweet wine of cracking rice；
(4) grapefruit is squeezed the juice: take grapefruit fruit, squeezes the juice and be filtrated to get grapefruit fruit juice after being removed the peel removal capsule clothing；
(5) sugar addition: take and add 30 weight portions in 500 weight portion grapefruit fruit juice and crack rice sweet wine sugar addition, grapefruit fruit juice after adjusting sugar is placed in container and carries out indirect steam heating, temperature controls 65-75 DEG C and keeps 12 minutes, completes the pasteurization of grapefruit fruit juice；
(6) alcohol fermentation: dried yeast powder is added 10 times of weight portions, temperature is 30-38 DEG C, in the sucrose solution of sugary 5%, is slowly stirred 15min, then stand and be cooled to 28-30 DEG C and can complete activated yeast process；Being joined by yeast activated liquid in grapefruit fruit juice to be fermented and mix thoroughly, yeast activated liquid addition is 0.5 weight portion；At 30 DEG C of-32 DEG C of temperature, fermentation time obtains alcohol fermentation liquid in 3 days；
(7) acetic fermentation: after alcohol fermentation, previous step gained alcohol fermentation liquid adds the white rice vinegar that the number of degrees are 6 °, weight is alcohol fermentation liquid quality the 5% of the white rice vinegar added, interval passes into filtrated air and carries out acetic fermentation, and temperature controls at 28-32 DEG C, ferment 5 days to residual alcohol concentration lower than 0.5 degree time, carry out aging, 3 months aging time, then with ultrafiltration membrance filter, remove acetic acid bacteria and namely obtain proferment vinegar；
(8) allotment: the proferment vinegar supernatant sterilized 4 minutes at 65-75 DEG C, addition white sugar 60 weight portion, Mel 20 weight portion are allocated；
(9) quiescent setting: deployed fruit vinegar, at 24 hours fruit vinegar finished products derived above of independent static precipitation, is stored with being sent in the sterile chamber between sterile working after ultrafiltration membrance filter。
Embodiment 2
(1) wash a meter steamed rice: take 400 weight portions and crack rice, remove the foreign material in cracking rice, and wash rice and be washed till the water being drenched without nebulousurine, then will crack rice and cook rear spreading for cooling, add the water of 120 weight portions, increase and crack rice meal moisture and make its smooth surface；
(2) mixed song: when meal temperature of cracking rice is reduced to below 30 DEG C, adds the koji powder mixed song of 3 weight portions, and the meal that makes to crack rice is sufficiently mixed with koji powder；
(3) crack rice fermentation: the meal of cracking rice mixing song is produced sugar in its wine brewing of 28-32 DEG C of temperature conditions bottom fermentation 4 angel, obtains sweet wine of cracking rice；
(4) grapefruit is squeezed the juice: take grapefruit fruit, squeezes the juice and be filtrated to get grapefruit fruit juice after being removed the peel removal capsule clothing；
(5) sugar addition: take and add 50 weight portions in 500 weight portion grapefruit fruit juice and crack rice sweet wine sugar addition, grapefruit fruit juice after adjusting sugar is placed in container and carries out indirect steam heating, temperature controls 65-75 DEG C and keeps 20 minutes, completes the pasteurization of grapefruit fruit juice；
(6) alcohol fermentation: dried yeast powder is added 15 times of weight portions, temperature is 30-38 DEG C, in the sucrose solution of sugary 5%, is slowly stirred 15min, then stand and be cooled to 28-30 DEG C and can complete activated yeast process；Being joined by yeast activated liquid in grapefruit fruit juice to be fermented and mix thoroughly, yeast activated liquid addition is 1 weight portion；At 30 DEG C of-32 DEG C of temperature, fermentation time obtains alcohol fermentation liquid in 5 days；
(7) acetic fermentation: after alcohol fermentation, adding the number of degrees in previous step gained alcohol fermentation liquid is the white rice vinegar of 6-8 °, weight is alcohol fermentation liquid quality the 8% of the white rice vinegar added, interval passes into filtrated air and carries out acetic fermentation, and temperature controls at 28-32 DEG C, ferment 7 days to residual alcohol concentration lower than 0.5 degree time, carry out aging, 4 months aging time, then with ultrafiltration membrance filter, remove acetic acid bacteria and namely obtain proferment vinegar；
(8) allotment: the proferment vinegar supernatant sterilized 6 minutes at 65-75 DEG C, addition white sugar 100 weight portion, Mel 40 weight portion are allocated；
(9) quiescent setting: deployed fruit vinegar, at 24 hours fruit vinegar finished products derived above of independent static precipitation, is stored with being sent in the sterile chamber between sterile working after ultrafiltration membrance filter。
Embodiment 3
(1) wash a meter steamed rice: take 350 weight portions and crack rice, remove the foreign material in cracking rice, and wash rice and be washed till the water being drenched without nebulousurine, then will crack rice and cook rear spreading for cooling, add the water of 100 weight portions, increase and crack rice meal moisture and make its smooth surface；
(2) mixed song: when meal temperature of cracking rice is reduced to below 30 DEG C, adds the koji powder mixed song of 2 weight portions, and the meal that makes to crack rice is sufficiently mixed with koji powder；
(3) crack rice fermentation: the meal of cracking rice mixing song is produced sugar in its wine brewing of 28-32 DEG C of temperature conditions bottom fermentation 3 angel, obtains sweet wine of cracking rice；
(4) grapefruit is squeezed the juice: take grapefruit fruit, squeezes the juice and be filtrated to get grapefruit fruit juice after being removed the peel removal capsule clothing；
(5) sugar addition: take and add 35 weight portions in 500 weight portion grapefruit fruit juice and crack rice sweet wine sugar addition, grapefruit fruit juice after adjusting sugar is placed in container and carries out indirect steam heating, temperature controls 65-75 DEG C and keeps 15 minutes, completes the pasteurization of grapefruit fruit juice；
(6) alcohol fermentation: dried yeast powder is added 12 times of weight portions, temperature is 30-38 DEG C, in the sucrose solution of sugary 5%, is slowly stirred 15min, then stand and be cooled to 28-30 DEG C and can complete activated yeast process；Being joined by yeast activated liquid in grapefruit fruit juice to be fermented and mix thoroughly, yeast activated liquid addition is 1 weight portion；At 30 DEG C of-32 DEG C of temperature, fermentation time obtains alcohol fermentation liquid in 4 days；
(7) acetic fermentation: after alcohol fermentation, adding the number of degrees in previous step gained alcohol fermentation liquid is the white rice vinegar of 6-8 °, the 5-8% that weight is alcohol fermentation liquid quality of the white rice vinegar added, interval passes into filtrated air and carries out acetic fermentation, and temperature controls at 28-32 DEG C, ferment 5 days to residual alcohol concentration lower than 0.5 degree time, carry out aging, more than 3 months aging time, then with ultrafiltration membrance filter, remove acetic acid bacteria and namely obtain proferment vinegar；
(8) allotment: the proferment vinegar supernatant sterilized 5 minutes at 65-75 DEG C, addition white sugar 100 weight portion, Mel 20 weight portion are allocated；
(9) quiescent setting: deployed fruit vinegar, at 24 hours fruit juice finished products derived above of independent static precipitation, is stored with being sent in the sterile chamber between sterile working after ultrafiltration membrance filter。
Claims (3)
1. the processing technique of a grapefruit vinegar beverage of cracking rice, it is characterised in that comprise the following steps:
(1) wash a meter steamed rice: take 300-400 weight portion and crack rice, remove the foreign material in cracking rice, and wash rice and be washed till the water being drenched without nebulousurine, then will crack rice and cook rear spreading for cooling, add the water of 80-120 weight portion, increase and crack rice meal moisture and make its smooth surface；
(2) mixed song: when meal temperature of cracking rice is reduced to below 30 DEG C, adds the koji powder mixed song of 1-3 weight portion, and the meal that makes to crack rice is sufficiently mixed with koji powder；
(3) crack rice fermentation: the meal of cracking rice mixing song is produced sugar in its wine brewing of 28-32 DEG C of temperature conditions bottom fermentation 2-4 angel, obtains sweet wine of cracking rice；
(4) grapefruit is squeezed the juice: take grapefruit fruit, squeezes the juice and be filtrated to get grapefruit fruit juice after being removed the peel removal capsule clothing；
(5) sugar addition: take and add 30-50 weight portion in 500 weight portion grapefruit fruit juice and crack rice sweet wine sugar addition, grapefruit fruit juice after adjusting sugar is placed in container and carries out indirect steam heating, temperature controls 65-75 DEG C and keeps 12-20 minute, completes the pasteurization of grapefruit fruit juice；
(6) alcohol fermentation: dried yeast powder adds 10-15 times of weight portion, temperature is 30-38 DEG C, in the sucrose solution of sugary 5%, is slowly stirred 15min, then stand and be cooled to 28-30 DEG C and can complete activated yeast process；Being joined by yeast activated liquid in grapefruit fruit juice to be fermented and mix thoroughly, yeast activated liquid addition is 0.5-1 weight portion；At 30 DEG C of-32 DEG C of temperature, fermentation time obtains alcohol fermentation liquid in 3-5 days；
(7) acetic fermentation: after alcohol fermentation, adding the number of degrees in previous step gained alcohol fermentation liquid is the white rice vinegar of 6-8 °, the 5-8% that weight is alcohol fermentation liquid quality of the white rice vinegar added, interval passes into filtrated air and carries out acetic fermentation, and temperature controls at 28-32 DEG C, ferment 5-7 days to residual alcohol concentration lower than 0.5 degree time, carry out aging, more than 3 months aging time, then with ultrafiltration membrance filter, remove acetic acid bacteria and namely obtain proferment vinegar；
(8) allotment: the proferment vinegar supernatant sterilized 4-6 minute at 65-75 DEG C, addition white sugar 60-100 weight portion, Mel 20-40 weight portion are allocated；
(9) quiescent setting: deployed fruit vinegar, at 24 hours fruit juice finished products derived above of independent static precipitation, is stored with being sent in the sterile chamber between sterile working after ultrafiltration membrance filter。
2. the processing technique of a kind of grapefruit vinegar beverage of cracking rice according to claim 1, it is characterised in that: in described step (2), the addition of koji is 2 weight portions。
3. the processing technique of a kind of grapefruit vinegar beverage of cracking rice according to claim 1, it is characterised in that: described step (5) adds in every 500 weight portion grapefruit fruit juice 35 weight portions and cracks rice sweet wine sugar addition。
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107048114A (en) * | 2017-03-07 | 2017-08-18 | 华南理工大学 | One kind has strong anti-oxidation mixed fruit fermented beverage and preparation method thereof |
| CN107858261A (en) * | 2017-12-08 | 2018-03-30 | 东北农业大学 | A kind of method for making blueberry rice vinegar |
| CN108611244A (en) * | 2018-04-26 | 2018-10-02 | 湖北大别山药业股份有限公司 | A kind of persimmon vinegar and its preparation process |
| CN108991314A (en) * | 2018-06-27 | 2018-12-14 | 广西壮族自治区农业科学院农产品加工研究所 | A kind of carrot passion fruit mixed fermentation fruit juice and its processing method |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107048114A (en) * | 2017-03-07 | 2017-08-18 | 华南理工大学 | One kind has strong anti-oxidation mixed fruit fermented beverage and preparation method thereof |
| CN107048114B (en) * | 2017-03-07 | 2021-05-14 | 华南理工大学 | Mixed fruit fermented beverage with strong oxidation resistance and preparation method thereof |
| CN107858261A (en) * | 2017-12-08 | 2018-03-30 | 东北农业大学 | A kind of method for making blueberry rice vinegar |
| CN108611244A (en) * | 2018-04-26 | 2018-10-02 | 湖北大别山药业股份有限公司 | A kind of persimmon vinegar and its preparation process |
| CN108991314A (en) * | 2018-06-27 | 2018-12-14 | 广西壮族自治区农业科学院农产品加工研究所 | A kind of carrot passion fruit mixed fermentation fruit juice and its processing method |
| CN108991314B (en) * | 2018-06-27 | 2022-02-18 | 广西壮族自治区农业科学院农产品加工研究所 | Carrot and passion fruit mixed fermentation fruit juice and processing method thereof |
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