CN1058287C

CN1058287C - Process for making fruit vinegar

Info

Publication number: CN1058287C
Application number: CN 97121930
Authority: CN
Inventors: 李晓宇
Original assignee: Individual
Current assignee: Individual
Priority date: 1997-11-21
Filing date: 1997-11-21
Publication date: 2000-11-08
Anticipated expiration: 2017-11-21
Also published as: CN1180743A

Abstract

The present invention relates to a process method for making fruit vinegar, which comprises the following steps: acetic acid bacteria liquid is prepared from corn through fermentation; pure fruit juice is obtained by squeezing fruits; the acetic acid bacteria liquid and the pure fruit juice are mixed proportionally for fermentation at a certain temperature; under the function of acetic acid bacteria, the novel table vinegar having unique flavor, using acetic acid as a main component and containing various kinds of malic acids, amino acids, lipids, vitamins, and mineral elements such as potassium, sodium, phosphorus, calcium, ferrum, etc. is obtained. Compared with the common table vinegar, the fruit vinegar without containing chemical preservative has the characteristics of unique flavor, rich nutrition, etc.

Description

A kind of working method of fruit vinegar

The invention belongs to the processing technology of vinegar, specifically, it belongs to the processing technology of fruit vinegar.

Fruit is a kind of nutritious, dietotherapy homologous whole food.It not only contains the various nutritive substances that abundant needed by human body is wanted, and various unique biologically active substance that itself had, has tangible curative effect to preventing and treating certain disease and body-care, the particularly tartaric acid of the various uniquenesses that contain in the fruit, organic acid, its dietary function especially other whole food can't compare.Utilizing inferior processing fruits to become fruit vinegar, is one of eating method of China's folk tradition.Because fruits output is few in the past, processing is not basic, thereby can not form industrial scale.More to this research abroad at present, domestic research is less, and mostly concentrates on the solid fermentation aspect.

The objective of the invention is to propose a kind of working method of novel fruit vinegar, it replaces solid fermentation with liquid fermenting, replace the workshop-based operation of tradition with industrialized streamline production, come director's preservation period with modern micro-filtration technology generation for adding sanitas in the vinegar, it is except that directly utilizing in the fruit juice original tartaric acid organic acid, also utilize acetic bacteria that the sugar in the fruit juice is transformed and be decomposed into acetic acid, outside the organic acid, also utilize acetic bacteria that the sugar in the fructose is transformed and be decomposed into acetic acid, make based on acetic acid the mix up fruit vinegar food of type of tartaric acid, multiple organic acid.It is a kind of new way of fruit comprehensive processing and utilization.

Below be described in detail main contents of the present invention:

Fruit vinegar working method of the present invention comprises the processing of cleaning of raw material, presses extracting juice, the preparation of acetic bacteria liquid, and mixed fermentation, it is right to convert, filter sterilization, operations such as packing, the concrete operations step is:

(1) corn of rinsing well is worn into the 0.1-0.3mm particle, again in 1: the ratio of 0.8-1.2 adds water and precooks, soaks after 1-2 hour with the fermentation of grape sugar and starch saccharase, filtration, add the acetic bacteria song then and stir and tremble evenly, place sealed vessel fermentation after-filtration promptly to get acetic bacteria liquid;

(2) will squeeze the juice after the peeling and corning of fruits stoning of rinsing well, the fragmentation;

(3) with fruit juice and acetic bacteria liquid by 1: the mixed of 1.3-1.7,20-35 ℃ temperature bottom fermentation 30-80 days, or after making the device fermentation by speed, ageing slaking 15-30 days again;

(4) good fruit vinegar liquid adds an amount of pure water, monosodium glutamate by product specification will to ferment slaking, and allotment is converted good, filters through micro-strainer, and bottling is heated in 60-80 ℃ hot water and soaked 30-50 minute, promptly makes fruit vinegar.

The temperature that step (1) corn is precooked is 80-100 ℃, and the time is 5-10 minute.

The temperature of step (2) processing fruits is carried out at normal temperatures, and temperature is high more, and the speed of processing should be fast more, and the fruit juice that processes should change the mixed fermentation stage at once, and the container of processing used apparatus should be a stainless steel or ligneous.

Convert carrying out at normal temperatures, the sterilization temperature of finished product is 60-80 ℃, and the time is no less than 30 minutes.

Fruit is squeezed the juice the back for preventing oxidation in the above-mentioned steps, can add 3% alcohol.

Fig. 1 is a working method schema of the present invention.

The present invention has following typical advantages:

1, the adjustment of China's structure of agricultural production makes Production of fruit become China's agricultural and gives birth to A kind of industry with the fastest developing speed in the product, in some areas, application area and output Become crops maximum except cereal crops, and fruit processing method is single, adds Worker's scale is small and weak, so that the Some Fruits producing region, the processing of fruit surplus, particularly cull fruit Utilize, press for especially the problem of solution, processing method provided by the invention is one and cuts Real feasible approach.

2, vinegar is one of necessity in the daily food of people, for grain, produces vinegar with fruit, Reduce grain consumption, population is increased, plough and reduce, grain needs China of import, Realistic meaning is very big.

3, along with the raising of people's living standard, nutrition is abundant, so that hypertension, heart and brain Vascular diseases become the healthy two big killers of world today's harm humans. And acetic acid, tartaric acid and its Its organic acid, fairly obvious to the health-care effect of eliminating human-body fatigue and overnutrition. Especially That fruit vinegar concentrates refinement to use better effects if.

4, comprehensive utilization reduces cost. Fruit vinegar processing method provided by the invention can be combined Run jointly and send out the inferior fruit that utilizes in the Production of fruit, can in process, not destroy fruit again Other nutritional labeling in the solids makes it to continue to be processed into other fruit product, becomes high additional The value product has solved the cost benefit problem of fruit processing enterprise.

The product standard of fruit vinegar:

1, organoleptic indicator:

Color and luster: be faint yellow to peony, uniformity.

Local flavor: acidity is good to eat, and is slightly fragrant and sweet, has the local flavor of raw material fruit, do not have pungent different Flavor.

Impurity: do not allow to exist, deposit 30 days after, have a small amount of filamentous protein just to be precipitated as Chang Xianxiang.

2, physical and chemical index:

Fruit juice usage quantity content in every liter of vinegar is no less than 30%.

Acetic acid content is no less than 3%.

Tartaric acid, other organic acid content are no less than 1.5%.

Total acidity is more than 4.5%.

Salt-free soluble solids composition 1-4%.

Other content meets national vinegar unified standard.

3, microbiological indicator:

No pathogenic bacterium and the corrupt sign that causes because of microbial process thereof.

Below be embodiments of the invention:

Embodiment 1:

(1) corn of rinsing well is worn into the 0.1-0.3mm particle, again in 1: 0.8 ratio add water precook under 80 ℃ 6 minutes, soak 1 hour after with the fermentation of grape sugar and starch saccharase, filter, add the acetic bacteria song then and stir and tremble evenly, place sealed vessel fermentation after-filtration promptly to get acetic bacteria liquid;

(2) will squeeze the juice after the apple peel stoning of rinsing well, the fragmentation;

(3) with fruit juice and acetic bacteria liquid mixed, 30 ℃ temperature bottom fermentations 80 days by 1: 1.5;

(4) good fruit vinegar liquid adds an amount of pure water, monosodium glutamate by product specification will to ferment slaking, and allotment is converted good, filters through micro-strainer, and bottling is heated in 60 ℃ hot water and soaked 50 minutes, promptly makes fruit vinegar.

Embodiment 2:

(1) corn of rinsing well is worn into the 0.1-0.3mm particle, again in 1: 1.2 ratio add water 100 ℃ precook 10 minutes, soak 1.5 hours after with the fermentation of grape sugar and starch saccharase, filter, add the acetic bacteria song then and stir and tremble evenly, place sealed vessel fermentation after-filtration promptly to get acetic bacteria liquid;

(2) will squeeze the juice after pears that rinse well peeling stoning, the fragmentation;

(3) with fruit juice and acetic bacteria liquid mixed by 1: 1.7, make the device fermentation by speed after, the ageing slaking is 30 days again;

(4) good fruit vinegar liquid adds an amount of pure water, monosodium glutamate by product specification will to ferment slaking, and allotment is converted good, filters through micro-strainer, and bottling is heated in 80 ℃ hot water and soaked 50 minutes, promptly makes fruit vinegar.

The advantage of product of the present invention is: 1, product does not contain any chemical preservative, is pure day Right pollution-free food. 2, product has unique fruit-like flavour, with fruit in the acetic acid Fragrant and sweet, mouthfeel is good, is suitable for the needs of buffet in the modern food, fast food. 3, vinegar in the product Acid content is few than normal food vinegar, and concentration is low, and palatability is strong, to oral cavity, the stomach of human body Stimulate injury little, increase people to the level of drinking of acid food flavor.

Claims

1, a kind of working method of fruit vinegar comprises the processing of cleaning of raw material, presses extracting juice, the preparation of acetic bacteria liquid, and mixed fermentation, it is right to convert, filter sterilization, packaging process is characterized in that:

(1) will squeeze the juice after the peeling and corning of fruits stoning of rinsing well, the fragmentation;

(2) fruit juice and acetic bacteria liquid are pressed 1: the mixed of 1.3-1.7, at 20-35 ℃

Mixed degree bottom fermentation 30-80 days, or after making the device fermentation by speed, ageing slaking again

15-30 days;

The fruit vinegar liquid that the fermentation slaking is good adds an amount of pure water, monosodium glutamate by product specification, and allotment is converted, and filters through micro-strainer, and bottling is heated in 60-80 ℃ hot water and soaked 30-50 minute, promptly makes fruit vinegar.

2, working method according to claim 1 is characterized in that, the fruit juice that processes changes the mixed fermentation stage immediately over to, and the container of processing used apparatus should be a stainless steel or ligneous.

3, working method according to claim 1 is converted carrying out at normal temperatures, and the sterilization temperature of finished product is 60-80 ℃, and the time is no less than 30 minutes.

4, according to the described method of claim 1, it is characterized in that after fruit is squeezed the juice be anti-oxidation, can add 3% alcohol.