CN106591094A - Peach vinegar and making method thereof - Google Patents
Peach vinegar and making method thereof Download PDFInfo
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- C—CHEMISTRY; METALLURGY
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- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
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- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
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- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/21—Amaranthaceae (Amaranth family), e.g. pigweed, rockwort or globe amaranth
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- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
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- A61K36/53—Lamiaceae or Labiatae (Mint family), e.g. thyme, rosemary or lavender
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- A61K36/73—Rosaceae (Rose family), e.g. strawberry, chokeberry, blackberry, pear or firethorn
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- 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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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
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Abstract
The invention belongs to the technical field of table vinegar making, and aims at providing peach vinegar with the unique taste and the effects of activating blood circulation and promoting body fluid regenerating and a making method thereof. The peach vinegar is made from, by mass, 100-120 parts of Dazhu qinwang peaches, 30-50 parts of glutinous rice, 5-6 parts of peach kernels, 10-15 parts of radix salviae miltiorrhizae, 8-10 parts of radix achyranthis bidentatae and 3-5 parts of honey. The making method of the peach vinegar comprises the following steps of a raw material preparing, b enzymolysis conducting, c sterilizing, d alcoholic fermentating, e acetic fermentating, f vinegar drenching, g clarifying, h blending and i sterilizing and packaging. The peach vinegar produced through the method not only is sour, sweet, tasty and unique in taste, but also has the effects of activating blood circulation and promoting body fluid regenerating; in the fermenting process, generation of alcohol and acetic acid is beneficial for dissolution of effective ingredients in radix salviae miltiorrhizae and radix achyranthis bidentatae, the warm property of peach pulp can inhibit the cold property of radix salviae miltiorrhizae, and therefore the peach vinegar is not cold or dry and suitable for being drunk by various kinds of people except pregnant women.
Description
Technical field
The invention belongs to vinegar brewing technical field, and in particular to a kind of peach vinegar and preparation method thereof.
Background technology
Vinegar is with a history of thousands of years in China, and it does not only have the effect of seasoning, and has functions that nutrition and health care.
Jing researchs confirm, vinegar have antisepsis and sterilization, dispelling fatigue, improve a poor appetite, promote to digest and assimilate, prevent fatty liver, hypertension,
Reduce the health care such as cylinder super-oxidation lipid and the concentration of alcohol in blood.Traditional vinegar is with grain as fermenting raw materials
, flavouring is typically used as, with the development for making vinegar technology, with the fruit vinegar that fruit is brewageed as raw material Jing scientific methods, not only may be used
To reach the acidity of vinegar, partly remain on composition the nutriment of fruit, while also there is unique fruit aroma,
Unique flavor, effect is more preferably.
Peach is sweet sour, warm in nature, with ease constipation of promoting the production of body fluid, promoting blood circulation to remove stagnation, rich flesh skin makeup effect, peach is nutritious, rich
It is a kind of fruit of health containing colloid and various nutriments.Big bamboo peach "Qinwang" originates in Sichuan Province Dazhu County, and its color and luster is gorgeous
It is beautiful, it is nutritious, per 100g pulp 12～18g containing sugar, 0.2～0.9g of organic acid, 0.5～0.8g of protein, fat 0.1～
0.5g, Jing often to eat use can improve skin elasticity, make skin ruddy.And use the peach vinegar that big bamboo peach "Qinwang" is brewed to promote newly
Old metabolism, regulation body acid-base balance, dispelling fatigue, the amino acid containing various needed by human body, can promote people in peach vinegar
The circulation of energy i (in vivo) metabolism, removes the lactic acid of deposition, is the health drink that a kind of suitable various crowds drink.
The content of the invention
It is an object of the invention to provide a kind of special taste, peach vinegar of effect of promoting the production of body fluid with promoting blood circulation and preparation method thereof.
For achieving the above object, the technical solution adopted in the present invention is：A kind of peach vinegar and preparation method thereof, by
The raw material of following mass parts is obtained：100～120 parts of big bamboo peach "Qinwang", 30～50 parts of glutinous rice, 5～6 parts of peach kernel, the red sage root 10～15
Part, 8～10 parts of the root of bidentate achyranthes, 3～5 parts of honey, preparation method is comprised the following steps：
A. raw material prepares：Selection is fresh, nothing is gone mouldy, 100～120 parts of the ripe big bamboo peach "Qinwang" without insect pest, by the big bamboo Qin
Wang Tao cleans stoning and is beaten standby；30～50 parts of late season glutinous rice, 9～11h of cold water soak, the water surface is selected preferably to be higher by rice layer 10
～15cm, then 40～60min of boiling under 155kPa, will steam saturating glutinous rice in mass ratio 1:1 adds the stewing 15min of hot water leaching,
Drain standby；
5～6 parts of net peach kernel is taken, 100 mesh sieves was crushed standby；Take 10～15 parts of reds sage root and 8～10 parts of roots of bidentate achyranthes are broken into
The fragment of 1～2cm of diameter is standby.
B. digest：To peach slurry in add 0.03～0.05g/kg pectases, 0.02～0.04g/kg cellulases, 0.01～
0.02g/kg hemicellulases and 0.02～0.04g/kg protease, under conditions of temperature is for 50 DEG C 40min is digested.
C. sterilize：Peach slurry after enzymolysis, glutinous rice, peach kernel powder, the red sage root and root of bidentate achyranthes fragment are well mixed, are then gone out
Bacterium, sterilising temp is 110～120 DEG C, and sterilization time is 3～5min.
D. alcoholic fermentation：0.2～0.5% leavening is added by weight percent in mixture, the leavening is by ferment
Female and rhizopus composition, its mass ratio is 4:0.5～1；Fermentation temperature be 24～28 DEG C, fermentation time be 5～8d, sweat
Middle interval is passed through oxygen, and the alcoholic strength in thing to be mixed stops fermentation after being less than 10% higher than 5% (v/v), sugared brix.
E. acetic fermentation：Cut-in quality percentage is that 5～8% acetic acid bacteria is fermented, and fermentation temperature is 35～38 DEG C,
Fermentation time is 15～18d, and oxygen is intermittently passed through in sweat, and fermentation is stopped after total acid content reaches 5%.
F. vinegar is drenched：Using three sets of round-robin methods of cylinder are drenched, cylinder will be drenched and be divided into first, second, third group, the mixture of fermenting-ripening
In being put into first group of pouring cylinder, with two vinegar that are drenched in second group of pouring cylinder 15～18h of immersion in first group of pouring cylinder is poured into, drench the vinegar for
For head vinegar；Acid-sludge in second group of cylinder is to drench the first-run slag of vinegar of lifting one's head, and with three vinegar that are drenched in the 3rd group of pouring cylinder second group of pouring is poured into
18～20h is soaked in cylinder, it is two vinegar to drench the vinegar for；Acid-sludge in 3rd group of pouring cylinder is two slags for drenching two vinegar, is poured into clear water
20～24h is soaked in 3rd group of pouring cylinder, it is three vinegar to drench the vinegar for.
G. clarify：0.2～0.5g/100mL chitosan bentonites are added to drenching in the head vinegar that, with homogenizer 500r/ is pressed
Min stirs 8min, with qualitative filter paper suction filtration.
H. allocate：3～5 parts of honey are added to be seasoned in the vinegar liquid obtained to suction filtration.
I. sterilizing encapsulation：Using high-temperature short-time sterilization technology, sterilize 20s at a temperature of 130～140 DEG C, then with aseptic
Glass jar filling and sealing.
Preferably：Described raw material includes 110 parts of big bamboo peach "Qinwang", 40 parts of glutinous rice, 5 parts of peach kernel, 12 parts of the red sage root, the root of bidentate achyranthes 9
Part, 4 parts of honey.
Preferably：In described leavening in parts by mass, rhizopus are by the magnificent root of 5 parts of bread molds, 3 parts of Rhizopus oryzaes and 1 part
Mould composition；Yeast is made up of 24 parts of brewer's yeasts, 8 parts of saccharomyces uvarums and 4 parts of torulopsis.
Preferably：Described sterilizing, alcoholic fermentation and acetic fermentation are completed using the Zymolysis Equipment of production peach vinegar,
The Zymolysis Equipment includes fermentation tank and controller, and the fermentation tank is horizontal cylinder shape, and the top of the side wall of fermentation tank is connected with
Feeding-passage, leavening passage and discharge duct.The feeding-passage is connected with aseptic feed space, leavening passage and leavening
Culturing room is connected, and discharge duct is connected with air filtration room, and is respectively equipped with first on feeding-passage, leavening passage and discharge duct
Valve, the second valve and the 3rd valve.The side relative with discharge duct is provided with discharge gate, discharge on the side wall of the fermentation tank
Discharge door able to turn on or off is provided with mouthful, first valve, the second valve, the 3rd valve and discharge door connect with fermentation tank sealing
Connect and constitute closed fermenting space.
Be provided with hollow horizontal rotating shaft in the fermentation tank, the rotating shaft be fixed on the bottom surface central authorities of fermentation tank and with
Reducing motor on the outside of fermentation tank is connected, and the reducing motor is connected with controller.The rotating shaft is located at the part in fermentation tank
Multiple hollow paddles are uniformly arranged, the paddle is provided with multiple pores.The fermentation tank is externally provided with oxygen tank, described
Oxygen tank is connected by gas-adding pipe with rotating shaft, and flowmeter, sterilizing temperature-controlling chamber and aerating valve, the stream are arranged on the gas-adding pipe
Gauge and aerating valve are connected respectively with controller.
Temp probe and moveable dissolved oxygen probe are additionally provided with the fermentation tank, temp probe and dissolved oxygen probe are distinguished
It is connected with controller.
Preferably：Cooling coil and miillpore filter are provided with described sterilizing temperature-controlling chamber, the miillpore filter is located at sterilizing
The gas-adding pipe mouth of pipe of rotating shaft is led in temperature-controlling chamber, and its aperture is less than 0.22 μm.
Preferably：Described moveable dissolved oxygen probe is furnished with base, and the madial wall of the fermentation tank arranges two symmetrically
The arc track being engaged with base, at the symmetrical centre of two arc tracks arrange rotor, the rotor pass through two
Root connecting rod is connected with the dissolved oxygen probe on two arc tracks, and rotor is connected with the stepper motor on the outside of fermentation tank, the step
Stepper motor is connected with controller.
Preferably：The preparation method of described chitosan bentonite is as follows：
Bentonite is added in deionized water, 1～2h of magnetic agitation makes bentonite fully dispersed in deionized water, be obtained
The bentonite suspension of 0.05g/mL；Take shitosan and be dissolved in 1～2h of stirring at normal temperature in the acetum that volume fraction is 1%, make
Obtain the chitosan solution of 0.05g/mL；Under the stirring condition of 600r/min, bentonite suspension is uniformly instilled into shitosan
In solution, the bentonite suspension for being added is 1 with the volume ratio of chitosan solution:2；Under the conditions of 55～65 DEG C stirring 22～
26h, is then centrifuged for sedimentation, and sediment is washed till neutrality by deionized water, and drying is sieved and obtained final product.
The invention has the advantages that：After by certain mass ratio peach slurry is mixed with glutinous rice, peach kernel, the red sage root and the root of bidentate achyranthes
The vinegar for leading to, not only sweet and sour taste, special taste, and have functions that promoting blood circulation is promoted the production of body fluid.During the fermentation, alcohol and acetic acid
Generation be conducive to the dissolution of active ingredient in the red sage root and the root of bidentate achyranthes, the sugariness of the sour-sweet and honey of peach meat to suppress the red sage root and the root of bidentate achyranthes
Bitter taste, make this product that there is stronger promoting blood circulation to act on, taste acid is refreshing and not sweet, and in the warm nature of peach meat and the cold of the red sage root
With, make peach vinegar not tremble with fear not dry, the various crowds being adapted in addition to pregnant woman drink.
Meanwhile, peach meat and peach kernel, the red sage root and root of bidentate achyranthes compatibility enhance the promoting blood circulation effect of this product, and the root of bidentate achyranthes can ensuring proper downward flow of the blood,
This product is set to be especially suitable for the unfavorable the elderly of lower limb promoting circulation of blood.And peach meat and glutinous rice coordinate, make this product that there is invigorating the spleen to disappear long-pending work
With, and suitable acidity can stimulate appetite, be off one's feed person weaker for spleen and stomach function is particularly suitable for drinking of said product.Additionally,
The characteristics of leavening that the present invention is adopted can be directed to big bamboo peach "Qinwang", is fully fermented to it, is not affecting fermentation time
On the premise of, improve fermentation rate.
Description of the drawings
Fig. 1 is the Zymolysis Equipment structural representation that the present invention is adopted；
Fig. 2 is the A-A direction views in Fig. 1.
Specific embodiment
In a kind of peach vinegar and preparation method thereof that the present invention is provided, described sterilizing, alcoholic fermentation, acetic fermentation are profits
Completed with the Zymolysis Equipment of production peach vinegar, Zymolysis Equipment as shown in Figure 1 includes fermentation tank 1 and controller, the fermentation
Tank 1 is horizontal cylinder shape, and with the end face that bottom surface described below refers to the left and right sides of fermentation tank 1 in Fig. 1, side wall is referred to up and down
Tank body.The top of the side wall of fermentation tank 1 is connected with feeding-passage 2, leavening passage 3 and discharge duct 4, in order to feed and be vented
Convenient, the feeding-passage 2, leavening passage 3 and discharge duct 4 are generally arranged at the top of the side wall of fermentation tank 1, such as Fig. 1
Shown, feeding-passage 2, leavening passage 3 and discharge duct 4 are respectively positioned on the top of fermentation tank 1.
There is no in addition to zymophyte other mushrooms and microorganism, the feeding-passage 2 and nothing in order to ensure yeasting
Bacterium feed space 5 is connected, and leavening passage 3 is connected with leavening culturing room 6, and discharge duct 4 is connected with air filtration room 7, and feeds logical
The first valve 8, the second valve 9 and the 3rd valve 10 are respectively equipped with road 2, leavening passage 3 and discharge duct 4.Aseptic charging
Room 5 can to need fermentation raw material and midway addition material carry out sterilization treatment, it is ensured that into fermentation tank 1 raw material and add
Charging is all aseptic, and then ensures the quality of fermented product.Heat sterilization device is provided with aseptic feed space 5, by inciting somebody to action
Raw material is heated to high temperature to reach sterilizing purpose.
Accordingly, the leavening culturing room 6 is used to cultivate leavening, and operating personnel directly can put bacterial strain
Cultivated in leavening culturing room 6, so directly can enter from leavening passage 3 after leavening culture maturation and ferment
In tank 1, it is to avoid leavening is contaminated during fermentation tank 1 is moved into.The discharge duct 4 is used in fermentation tank 1
After supplemental oxygen, unnecessary waste gas is discharged, air filtration room 7 is arranged between discharge duct 4 and outside air can enter one by waste gas
Step process, to improve the smell and environment fermented in worker-house.Described air filtration room 7 can be by arranging alkaline solution floor or work
The effect for being implemented in combination in air filtration of property Carbon fibe filter layer or both.
As shown in figure 1, side relative with discharge duct 4 on the side wall of the fermentation tank 1 is provided with discharge gate, i.e. blast pipe
Road 4 is located at the top of fermentation tank 1, and discharge gate is located at the bottom of fermentation tank 1.Discharge door 11 able to turn on or off is provided with discharge gate,
In order to avoid tunning splashes down outside in discharging process, drainage line can be set in the outside of described discharge door 11
21.It is closed that first valve 8, the second valve 9, the 3rd valve 10 and discharge door 11 are tightly connected composition with fermentation tank 1
Fermenting space, can so make the environment in fermentation tank 1 more stable, also allow for being adjusted the environment in fermentation tank 1.For
The automaticity of the present invention is further improved, can be by the first described valve 8, the second valve 9, the 3rd valve 10 and discharge
Door 11 is connected respectively with controller, simple to operate directly by the keying of controller control valve door.
In order to strengthen ferment effect, fermentation rate is improved, be provided with hollow horizontal rotating shaft 12 in the fermentation tank 1, described turn
Axle 12 is fixed on the bottom surface central authorities of fermentation tank 1 and is connected with the reducing motor 13 in the outside of fermentation tank 1, the reducing motor 13
It is connected with controller.The rotating shaft 12 can be fixed on any one bottom surface of fermentation tank 1, as shown in figure 1, rotating shaft 12 is fixed on
On the bottom surface on the right side of fermentation tank 1.When judging that raw material reaches stirring condition in fermentation tank 1 after testing, controller can control to slow down
Motor 13 starts, and makes rotating shaft 12 drive paddle 14 to be stirred raw material.
In order to it is uniform, for sweat provide oxygen in time, part of the rotating shaft 12 in fermentation tank 1 uniformly sets
Multiple hollow paddles 14 are put, the paddle 14 is provided with multiple pores, from the extraneous oxygen for supplementing paddle 14 is passed through
On pore spill in fermentation tank 1.In order to ensure to better control over the process of fermentation, the fermentation tank 1 is externally provided with oxygen tank 15,
The oxygen tank 15 is connected by gas-adding pipe 16 with rotating shaft 12, and flowmeter 18, sterilizing temperature-controlling chamber 17 are arranged on the gas-adding pipe 16
With aerating valve, the flowmeter 18 and aerating valve are connected respectively with controller.The amount of be passed through oxygen can so be controlled
And temperature, facilitate implementation to sweat finer control.
The sterilizing temperature control method of described sterilizing temperature-controlling chamber 17 can pass through accomplished in many ways.For example, its sterilization method
Can be radiation sterilization, by arranging radiation source in sterilizing temperature-controlling chamber 17 sterilization effect is reached；Its temperature control method can be
Sandwich establishment on sterilizing temperature-controlling chamber 17 side wall, in interlayer cooling water is passed through.Preferably embodiment is, described sterilizing temperature control
Cooling coil and miillpore filter are provided with room 17, the miillpore filter is located at the gas-adding pipe 16 that rotating shaft 12 is led in sterilizing temperature-controlling chamber 17
The mouth of pipe, its aperture is less than 0.22 μm.The oxygen being passed through in fermentation tank 1 carried out by filtration sterilization method it is degerming, it is safer
It is reliable.The oxygen after cooling is directly supplemented into fermentation tank 1, while reaching the effect of supplemental oxygen and cooling, it is right to also eliminate
The temperature regulating device that whole fermentation tank 1 is additionally arranged, can reduce equipment cost.
Attenuation degree is carried out judging Main Basiss be fermentation temperature and fermentate in oxygen content, therefore described
Be additionally provided with temp probe 19 and moveable dissolved oxygen probe 20 in fermentation tank 1, temp probe 19 and dissolved oxygen probe 20 respectively with control
Device connects.By dissolved oxygen probe 20 be set to removable frame be in order to more fully detect the content of oxygen in fermentation tank 1, it is described
Removable frame can be accomplished in several ways.For example, can arrange beyond the stirring scope of paddle 14 in fermentation tank 1
Two spring ropes, one end of two spring ropes is separately fixed on two bottom surfaces of fermentation tank 1, the other end with dissolved oxygen probe 20
It is connected.The flowing that material can be passed through so when being stirred drives the movement of dissolved oxygen probe 20, enables dissolved oxygen probe 20
More fully detect the oxygen content in fermentation tank 1.Or by arranging track in the madial wall of fermentation tank 1 to realize dissolved oxygen probe 20
Movement.
Because stirring mostly occurs in supplemental oxygen, and dissolved oxygen probe 20 is comprehensively detected with greater need for before supplemental oxygen
Oxygen content in fermentation tank 1.It is preferred, therefore, that, as shown in Fig. 2 described moveable dissolved oxygen probe 20 is furnished with base, institute
The madial wall for stating fermentation tank 1 arranges two symmetrical arc tracks 23 being engaged with base, two arc tracks 23
Rotor 22 is set at symmetrical centre, and the rotor 22 is by the dissolved oxygen probe 20 in two connecting rods 24 and two arc tracks 23
Connection, and the moving range of connecting rod 24 does not affect the stirring of paddle 14.Rotor 22 and the stepper motor 25 in the outside of fermentation tank 1
It is connected, the stepper motor 25 is connected with controller.So before being stirred, two can be made by starting stepper motor 25
Dissolved oxygen probe 20 moves back and forth in orbit, can more fully detect its oxygen content, and certain mixing effect can be played again, makes
Oxygen content distribution in fermentate tends to uniform, is conducive to the ferment effect of product consistent, when being stirred, can stop step
The work of stepper motor 25, has certain fluidity after material is agitated, dissolved oxygen probe 20 can not be moved and just reach corresponding effect.
Embodiment one
A. raw material prepares：Selection is fresh, nothing is gone mouldy, 110 parts of the ripe big bamboo peach "Qinwang" without insect pest, and big bamboo peach "Qinwang" is clear
Clean stoning is simultaneously beaten standby；Late 40 parts of season glutinous rice is selected to use cold water soak 10h, the water surface is higher by rice layer 10cm, then in 155kPa
Lower boiling 50min, will steam saturating glutinous rice in mass ratio 1:1 adds the stewing 15min of hot water leaching, drains standby.
5 parts of net peach kernel is taken, 100 mesh sieves was crushed standby；Take 12 parts of reds sage root and 9 parts of roots of bidentate achyranthes are broken into 1～2cm's of diameter
Fragment is standby.
B. digest：0.04g/kg pectases, 0.03g/kg cellulases, 0.01g/kg hemicellulases are added in peach slurry
With 0.03g/kg protease, under conditions of temperature is for 50 DEG C 40min is digested.
C. sterilize：Peach slurry after enzymolysis, glutinous rice, peach kernel powder, the red sage root and root of bidentate achyranthes fragment are well mixed, are then placed in aseptic
Feed space 5 is sterilized, and sterilising temp is 110～120 DEG C, and sterilization time is 3～5min.
D. alcoholic fermentation：The first valve 8 and the second valve 9 are opened respectively, make raw material logical by charging from aseptic feed space 5
Road 2 is entered in fermentation tank 1, and leavening is entered in fermentation tank 1 from leavening culturing room 6 by leavening passage 3, accesses fermentation
The quality of agent is the 0.3% of mixture, and the leavening is by 5 parts of bread molds, 3 parts of Rhizopus oryzaes, 1 part of rhizopus chinensis, 24 parts of beer ferment
Female, 8 parts of saccharomyces uvarums and 4 parts of torulopsis compositions.
All valves are closed, maintains fermentation temperature to be 24～28 DEG C, and sent out by temp probe 19 and dissolved oxygen probe 20 pairs
Temperature and oxygen content in fermentation tank 1 is monitored, once temperature more than 30 DEG C and dissolved oxygen amount less than normal dissolved oxygen amount 30% when,
Aerating valve and reducing motor 13 are opened, pore of the aseptic oxygen after cooling from paddle 14 is spilt in material, passed through
The amount of oxygen that the monitoring of flowmeter 18 is passed through, makes to close aerating valve after the close normal level of dissolved oxygen amount of fermentate.Open the 3rd
Valve 10 makes unnecessary waste gas discharge Jing after the filtration of air filtration room 7, after oxygen is well mixed with material, closes reducing motor 13.
Aforesaid operations are repeated according to temperature in fermentation tank 1 and dissolved oxygen amount change.
The alcoholic strength and sugared brix in mixture is detected after fermentation 5d, its alcoholic strength is less than higher than 5% (v/v), sugared brix
Stop fermentation after 10%.
E. acetic fermentation：Cut-in quality percentage is that 7% acetic acid bacteria is fermented in fermentation tank 1, fermentation temperature dimension
Hold at 35～38 DEG C, when temperature is higher than that 40 DEG C and dissolved oxygen amount are less than the 30% of normal dissolved oxygen amount in fermentation tank 1, to fermentation tank 1
In be passed through oxygen.The total acid content of fermentate is determined after fermentation 15d, its total acid content stops fermentation after reaching 5%, by fermentate
Discharge from discharge door 11.
F. vinegar is drenched：Using three sets of round-robin methods of cylinder are drenched, ripe fermentate is moved into into first and is drenched in cylinder, with second group of pouring cylinder
Drench two vinegar for and pour immersion 16h in first group of pouring cylinder into, drench vinegar of lifting one's head, then acid-sludge is moved in second group of pouring cylinder, with the 3rd group
Drench to drench three vinegar for and pour in second group of pouring cylinder in cylinder and soak 19h, as next group two vinegar of vinegar are drenched.The vinegar of two vinegar will be drenched
Slag is moved in the 3rd group of pouring cylinder, and being poured in the 3rd group of pouring cylinder with clear water carries out immersion 22h, and as next group three vinegar of vinegar are drenched.
G. clarify：0.4g/100mL chitosan bentonites are added to drenching in the head vinegar that, is stirred by 500r/min with homogenizer
8min is mixed, with qualitative filter paper suction filtration.
H. allocate：4 parts of honey are added to be seasoned in the vinegar liquid obtained to suction filtration, the addition of honey can be according to product
Sugariness is adjusted.
I. sterilizing encapsulation：Using high-temperature short-time sterilization technology, sterilize 20s at a temperature of 135 DEG C, then with aseptic glass
Tank filling and sealing.
Embodiment two
A. raw material prepares：Selection is fresh, nothing is gone mouldy, 100 parts of the ripe big bamboo peach "Qinwang" without insect pest, and big bamboo peach "Qinwang" is clear
Clean stoning is simultaneously beaten standby；Late 30 parts of season glutinous rice is selected to use cold water soak 9h, the water surface is higher by rice layer 12cm, then under 155kPa
Boiling 40min, will steam saturating glutinous rice in mass ratio 1:1 adds the stewing 15min of hot water leaching, drains standby.
5 parts of net peach kernel is taken, 100 mesh sieves was crushed standby；Take 10 parts of reds sage root and 8 parts of roots of bidentate achyranthes are broken into 1～2cm's of diameter
Fragment is standby.
B. digest：0.03g/kg pectases, 0.02g/kg cellulases, 0.01g/kg hemicellulases are added in peach slurry
With 0.02g/kg protease, under conditions of temperature is for 50 DEG C 40min is digested.
C. sterilize：Peach slurry after enzymolysis, glutinous rice, peach kernel powder, the red sage root and root of bidentate achyranthes fragment are well mixed, are then placed in aseptic
Feed space 5 is sterilized, and sterilising temp is 110～120 DEG C, and sterilization time is 3～5min.
D. alcoholic fermentation：Raw material is set to enter in fermentation tank 1 by feeding-passage 2 from aseptic feed space 5, leavening is from fermentation
Agent culturing room 6 is entered in fermentation tank 1 by leavening passage 3, and the quality for accessing leavening is the 0.2% of mixture, described
Leavening intends ferment by 4 parts of bread molds, 2 parts of Rhizopus oryzaes, 1 part of rhizopus chinensis, 30 parts of brewer's yeasts, 10 parts of saccharomyces uvarums and 6 parts of balls
Mother's composition.
All valves are closed, maintains fermentation temperature to be 24～28 DEG C, and the temperature and oxygen content in fermentation tank 1 is supervised
Survey, once temperature more than 30 DEG C and dissolved oxygen amount less than normal dissolved oxygen amount 30% when, be passed through cooling after aseptic oxygen, make fermentation
The close normal level of dissolved oxygen amount of thing.After oxygen is well mixed with material, reducing motor 13 is closed.According to the middle temperature of fermentation tank 1
Degree and dissolved oxygen amount change repeat aforesaid operations.
The alcoholic strength and sugared brix in mixture is detected after fermentation 5d, its alcoholic strength is less than higher than 5% (v/v), sugared brix
Stop fermentation after 10%.
E. acetic fermentation：Cut-in quality percentage is that 5% acetic acid bacteria is fermented in fermentation tank 1, fermentation temperature dimension
Hold at 35～38 DEG C, when temperature is higher than that 40 DEG C and dissolved oxygen amount are less than the 30% of normal dissolved oxygen amount in fermentation tank 1, to fermentation tank 1
In be passed through oxygen.The total acid content of fermentate is determined after fermentation 15d, its total acid content stops fermentation after reaching 5%, by fermentate
Discharge from discharge door 11.
F. vinegar is drenched：Using three sets of round-robin methods of cylinder are drenched, soak 15h in the first pouring cylinder and drench vinegar of lifting one's head, soak in second group of pouring cylinder
18h drenches two vinegar.20h is soaked in 3rd group of pouring cylinder and drenches three vinegar.
G. clarify：0.2g/100mL chitosan bentonites are added to drenching in the head vinegar that, is stirred by 500r/min with homogenizer
8min is mixed, with qualitative filter paper suction filtration.
H. allocate：3 parts of honey are added to be seasoned in the vinegar liquid obtained to suction filtration.
I. sterilizing encapsulation：Using high-temperature short-time sterilization technology, sterilize 20s at a temperature of 130 DEG C, then with aseptic glass
Tank filling and sealing.
Embodiment three
A. raw material prepares：Selection is fresh, nothing is gone mouldy, 120 parts of the ripe big bamboo peach "Qinwang" without insect pest, and big bamboo peach "Qinwang" is clear
Clean stoning is simultaneously beaten standby；Late 50 parts of season glutinous rice is selected to use cold water soak 11h, the water surface is higher by rice layer 15cm, then in 155kPa
Lower boiling 60min, will steam saturating glutinous rice in mass ratio 1:1 adds the stewing 15min of hot water leaching, drains standby.
6 parts of net peach kernel is taken, 100 mesh sieves was crushed standby；Take 15 parts of reds sage root and 10 parts of roots of bidentate achyranthes are broken into 1～2cm of diameter
Fragment it is standby.
B. digest：0.05g/kg pectases, 0.04g/kg cellulases, 0.02g/kg hemicellulases are added in peach slurry
With 0.04g/kg protease, under conditions of temperature is for 50 DEG C 40min is digested.
C. sterilize：Peach slurry after enzymolysis, glutinous rice, peach kernel powder, the red sage root and root of bidentate achyranthes fragment are well mixed, are then placed in aseptic
Feed space 5 is sterilized, and sterilising temp is 110～120 DEG C, and sterilization time is 3～5min.
D. alcoholic fermentation：Raw material is set to enter in fermentation tank 1 by feeding-passage 2 from aseptic feed space 5, leavening is from fermentation
Agent culturing room 6 is entered in fermentation tank 1 by leavening passage 3, and the quality for accessing leavening is the 0.5% of mixture, described
Leavening intends ferment by 5 parts of bread molds, 2 parts of Rhizopus oryzaes, 1 part of rhizopus chinensis, 35 parts of brewer's yeasts, 12 parts of saccharomyces uvarums and 6 parts of balls
Mother's composition.
All valves are closed, maintains fermentation temperature to be 24～28 DEG C, and the temperature and oxygen content in fermentation tank 1 is supervised
Survey, once temperature more than 30 DEG C and dissolved oxygen amount less than normal dissolved oxygen amount 30% when, be passed through cooling after aseptic oxygen, make fermentation
The close normal level of dissolved oxygen amount of thing.After oxygen is well mixed with material, reducing motor 13 is closed.According to the middle temperature of fermentation tank 1
Degree and dissolved oxygen amount change repeat aforesaid operations.
The alcoholic strength and sugared brix in mixture is detected after fermentation 8d, its alcoholic strength is less than higher than 5% (v/v), sugared brix
Stop fermentation after 10%.
E. acetic fermentation：Cut-in quality percentage is that 8% acetic acid bacteria is fermented in fermentation tank 1, fermentation temperature dimension
Hold at 35～38 DEG C, when temperature is higher than that 40 DEG C and dissolved oxygen amount are less than the 30% of normal dissolved oxygen amount in fermentation tank 1, to fermentation tank 1
In be passed through oxygen.The total acid content of fermentate is determined after fermentation 18d, its total acid content stops fermentation after reaching 5%, by fermentate
Discharge from discharge door 11.
F. vinegar is drenched：Using three sets of round-robin methods of cylinder are drenched, soak 18h in the first pouring cylinder and drench vinegar of lifting one's head, soak in second group of pouring cylinder
20h drenches two vinegar.24h is soaked in 3rd group of pouring cylinder and drenches three vinegar.
G. clarify：0.5g/100mL chitosan bentonites are added to drenching in the head vinegar that, is stirred by 500r/min with homogenizer
8min is mixed, with qualitative filter paper suction filtration.
H. allocate：5 parts of honey are added to be seasoned in the vinegar liquid obtained to suction filtration.
I. sterilizing encapsulation：Using high-temperature short-time sterilization technology, sterilize 20s at a temperature of 140 DEG C, then with aseptic glass
Tank filling and sealing.
The preparation embodiment of chitosan bentonite
Described chitosan bentonite is that further optimization is obtained existing process, and its preparation method is as follows：
1) bentonite is added in deionized water, magnetic agitation 2h makes bentonite fully dispersed in deionized water, is obtained
The bentonite suspension of 0.05g/mL；
2) take shitosan and be dissolved in stirring at normal temperature 2h in the acetum that volume fraction is 1%, the shell that 0.05g/mL is obtained gathers
Sugar juice；
3) under the stirring condition of 600r/min, bentonite suspension is uniformly instilled in chitosan solution, is added
The volume ratio of bentonite suspension and chitosan solution be 1:2；
4) 24h is stirred under the conditions of 60 DEG C, is then centrifuged for sedimentation, sediment is washed till neutrality, was dried by deionized water
Sieve is obtained final product.
Comparative example one
As a comparison case, comprise the following steps：
A. raw material prepares：Selection is fresh, nothing is gone mouldy, 110 parts of the ripe big bamboo peach "Qinwang" without insect pest, and big bamboo peach "Qinwang" is clear
Clean stoning is simultaneously beaten standby；Late 40 parts of season glutinous rice is selected to use cold water soak 10h, the water surface is higher by rice layer 10cm, then in 155kPa
Lower boiling 50min, will steam saturating glutinous rice in mass ratio 1:1 adds the stewing 15min of hot water leaching, drains standby.
5 parts of net peach kernel is taken, 100 mesh sieves was crushed standby；Take 12 parts of reds sage root and 9 parts of roots of bidentate achyranthes are broken into 1～2cm's of diameter
Fragment is standby.
B. digest：0.04g/kg pectases, 0.03g/kg cellulases, 0.01g/k g hemicelluloses are added in peach slurry
Enzyme and 0.03g/kg protease, under conditions of temperature is for 50 DEG C 40min is digested.
C. sterilize：Peach slurry after enzymolysis, glutinous rice, peach kernel powder, the red sage root and root of bidentate achyranthes fragment are well mixed, are then placed in aseptic
Feed space 5 is sterilized, and sterilising temp is 110～120 DEG C, and sterilization time is 3～5min.
D. alcoholic fermentation：Make raw material from aseptic feed space 5 by feeding-passage 2 enter fermentation tank 1 in, active dry yeast from
Leavening culturing room 6 is entered in fermentation tank 1 by leavening passage 3, and the quality for adding active dry yeast is mixture
0.3%.
All valves are closed, maintains fermentation temperature to be 24～28 DEG C, and the temperature and oxygen content in fermentation tank 1 is supervised
Survey, once temperature more than 30 DEG C and dissolved oxygen amount less than normal dissolved oxygen amount 30% when, be passed through cooling after aseptic oxygen, make fermentation
The close normal level of dissolved oxygen amount of thing.After oxygen is well mixed with material, reducing motor 13 is closed.According to the middle temperature of fermentation tank 1
Degree and dissolved oxygen amount change repeat aforesaid operations.
The alcoholic strength and sugared brix in mixture is detected after fermentation 5d, its alcoholic strength is less than higher than 5% (v/v), sugared brix
Stop fermentation after 10%.
E. acetic fermentation：Cut-in quality percentage is that 7% acetic acid bacteria is fermented in fermentation tank 1, fermentation temperature dimension
Hold at 35～38 DEG C, when temperature is higher than that 40 DEG C and dissolved oxygen amount are less than the 30% of normal dissolved oxygen amount in fermentation tank 1, to fermentation tank 1
In be passed through oxygen.The total acid content of fermentate is determined after fermentation 15d, its total acid content stops fermentation after reaching 5%, by fermentate
Discharge from discharge door 11.
F. vinegar is drenched：Using three sets of round-robin methods of cylinder are drenched, soak 16h in the first pouring cylinder and drench vinegar of lifting one's head, soak in second group of pouring cylinder
19h drenches two vinegar.22h is soaked in 3rd group of pouring cylinder and drenches three vinegar.
G. clarify：0.4g/100mL chitosan bentonites are added to drenching in the head vinegar that, is stirred by 500r/min with homogenizer
8min is mixed, with qualitative filter paper suction filtration.
H. allocate：4 parts of honey are added to be seasoned in the vinegar liquid obtained to suction filtration.
I. sterilizing encapsulation：Using high-temperature short-time sterilization technology, sterilize 20s at a temperature of 135 DEG C, then with aseptic glass
Tank filling and sealing.
Ferment effect is detected
To adopt the ferment effect of leavening in the checking present invention, now in embodiment one, two and three and comparative example one
The ferment effect of alcoholic fermentation is detected.Testing result is as shown in the table：
1 four groups of peach vinegar ferment effect testing results of table
As it can be seen from table 1 the leavening for big bamboo peach "Qinwang" of the present invention has higher fermentation rate, energy
Vinegar yield is effectively improved, increases economic benefit.
Claims (7)
1. a kind of peach vinegar and preparation method thereof, it is characterised in that：It is obtained by the raw material of following mass parts：Big bamboo peach "Qinwang" 100
～120 parts, 30～50 parts of glutinous rice, 5～6 parts of peach kernel, 10～15 parts of the red sage root, 8～10 parts of the root of bidentate achyranthes, 3～5 parts of honey, preparation method
Comprise the following steps：
A. raw material prepares：Selection is fresh, nothing is gone mouldy, 100～120 parts of the ripe big bamboo peach "Qinwang" without insect pest, by big bamboo peach "Qinwang"
Cleaning stoning is simultaneously beaten standby；Select 30～50 parts of late season glutinous rice, 9～11h of cold water soak, the water surface be preferably higher by rice layer 10～
15cm, then 40～60min of boiling under 155kPa, will steam saturating glutinous rice in mass ratio 1:1 adds the stewing 15min of hot water leaching, drip
It is dry standby；
5～6 parts of net peach kernel is taken, 100 mesh sieves was crushed standby；Take 10～15 parts of reds sage root and 8～10 parts of roots of bidentate achyranthes are broken into diameter 1
The fragment of～2cm is standby；
B. digest：To peach slurry in add 0.03～0.05g/kg pectases, 0.02～0.04g/kg cellulases, 0.01～
0.02g/kg hemicellulases and 0.02～0.04g/kg protease, under conditions of temperature is for 50 DEG C 40min is digested；
C. sterilize：Peach slurry after enzymolysis, glutinous rice, peach kernel powder, the red sage root and root of bidentate achyranthes fragment are well mixed, are then sterilized, gone out
Bacterium temperature is 110～120 DEG C, and sterilization time is 3～5min；
D. alcoholic fermentation：0.2～0.5% add leavening by weight percent in mixture, the leavening by yeast and
Rhizopus are constituted, and its mass ratio is 4:0.5～1；Fermentation temperature is 24～28 DEG C, and fermentation time is 5～8d, in the middle of sweat
Have a rest and be passed through oxygen, the alcoholic strength in thing to be mixed stops fermentation after being less than 10% higher than 5%, sugared brix；
E. acetic fermentation：Cut-in quality percentage is that 5～8% acetic acid bacteria is fermented, and fermentation temperature is 35～38 DEG C, fermentation
Time is 15～18d, and oxygen is intermittently passed through in sweat, and fermentation is stopped after total acid content reaches 5%；
F. vinegar is drenched：Using three sets of round-robin methods of cylinder are drenched, cylinder will be drenched and be divided into first, second, third group, the mixture of fermenting-ripening is put into
In first group of pouring cylinder, with two vinegar that are drenched in second group of pouring cylinder 15～18h of immersion in first group of pouring cylinder is poured into, it is head to drench the vinegar for
Vinegar；Acid-sludge in second group of pouring cylinder is to drench the first-run slag of vinegar of lifting one's head, and with three vinegar that are drenched in the 3rd group of pouring cylinder second group of pouring cylinder is poured into
18～20h of middle immersion, it is two vinegar to drench the vinegar for；Acid-sludge in 3rd group of pouring cylinder is two slags for drenching two vinegar, and with clear water is poured into
20～24h is soaked in three groups of pouring cylinders, it is three vinegar to drench the vinegar for；
G. clarify：0.2～0.5g/100mL chitosan bentonites are added to drenching in the head vinegar that, is stirred by 500r/min with homogenizer
8min is mixed, with qualitative filter paper suction filtration；
H. allocate：3～5 parts of honey are added to be seasoned in the vinegar liquid obtained to suction filtration；
I. sterilizing encapsulation：Using high-temperature short-time sterilization technology, sterilize 20s at a temperature of 130～140 DEG C, then with aseptic glass
Glass tank filling and sealing.
2. peach vinegar according to claim 1 and preparation method thereof, it is characterised in that：Described raw material includes big bamboo Qin king
110 parts of peach, 40 parts of glutinous rice, 5 parts of peach kernel, 12 parts of the red sage root, 9 parts of the root of bidentate achyranthes, 4 parts of honey.
3. peach vinegar according to claim 1 and preparation method thereof, it is characterised in that：Mass parts are pressed in described leavening
Meter, rhizopus are made up of 5 parts of bread molds, 3 parts of Rhizopus oryzaes and 1 part of rhizopus chinensis；Yeast is by 24 parts of brewer's yeasts, 8 parts of grape juice ferment
Female and 4 parts of torulopsis compositions.
4. peach vinegar according to claim 1 and preparation method thereof, it is characterised in that：Described sterilizing, alcoholic fermentation and
Acetic fermentation is completed using the Zymolysis Equipment of production peach vinegar, and the Zymolysis Equipment includes fermentation tank (1) and controller, institute
Fermentation tank (1) is stated for horizontal cylinder shape, the top of the side wall of fermentation tank (1) be connected with feeding-passage (2), leavening passage (3) and
Discharge duct (4)；The feeding-passage (2) is connected with aseptic feed space (5), leavening passage (3) and leavening culturing room (6)
It is connected, discharge duct (4) is connected with air filtration room (7), and divides on feeding-passage (2), leavening passage (3) and discharge duct (4)
It is not provided with the first valve (8), the second valve (9) and the 3rd valve (10)；With discharge duct on the side wall of the fermentation tank (1)
(4) relative side is provided with discharge gate, and discharge door (11) able to turn on or off, first valve (8), the second valve are provided with discharge gate
Door (9), the 3rd valve (10) and discharge door (11) are tightly connected with fermentation tank (1) and constitute closed fermenting space；
Hollow horizontal rotating shaft (12) is provided with the fermentation tank (1), the rotating shaft (12) is fixed on a bottom of fermentation tank (1)
Face central authorities are simultaneously connected with the reducing motor (13) on the outside of fermentation tank (1), and the reducing motor (13) is connected with controller；Described turn
Part of the axle (12) in fermentation tank (1) is uniformly arranged multiple hollow paddles (14), and the paddle (14) is provided with
Multiple pores；The fermentation tank (1) is externally provided with oxygen tank (15), and the oxygen tank (15) is by gas-adding pipe (16) and rotating shaft (12)
Be connected, flowmeter (18), sterilizing temperature-controlling chamber (17) and aerating valve be set on the gas-adding pipe (16), the flowmeter (18) and
Aerating valve is connected respectively with controller；
It is additionally provided with temp probe (19) and moveable dissolved oxygen probe (20) in the fermentation tank (1), temp probe (19) and molten
Oxygen probe (20) is connected respectively with controller.
5. peach vinegar according to claim 4 and preparation method thereof, it is characterised in that：In described sterilizing temperature-controlling chamber (17)
Cooling coil and miillpore filter are provided with, the miillpore filter is located at the gas-adding pipe (16) that rotating shaft (12) are led in sterilizing temperature-controlling chamber (17)
The mouth of pipe, its aperture is less than 0.22 μm.
6. peach vinegar according to claim 4 and preparation method thereof, it is characterised in that：Described moveable dissolved oxygen probe
(20) it is furnished with base, the madial wall of the fermentation tank (1) arranges two symmetrical arc tracks (23) being engaged with base, institute
State and arrange at the symmetrical centre of two arc tracks (23) rotor (22), the rotor (22) is by two connecting rods (24) and two
Dissolved oxygen probe (20) connection on bar arc track (23), rotor (22) is connected with the stepper motor (25) on the outside of fermentation tank (1),
The stepper motor (25) is connected with controller.
7. peach vinegar according to claim 1 and preparation method thereof, it is characterised in that：The system of described chitosan bentonite
Preparation Method is as follows：
Bentonite is added in deionized water, 1～2h of magnetic agitation makes bentonite fully dispersed in deionized water, be obtained
The bentonite suspension of 0.05g/mL；Take shitosan and be dissolved in 1～2h of stirring at normal temperature in the acetum that volume fraction is 1%, make
Obtain the chitosan solution of 0.05g/mL；Under the stirring condition of 600r/min, bentonite suspension is uniformly instilled into shitosan
In solution, the bentonite suspension for being added is 1 with the volume ratio of chitosan solution:2；Under the conditions of 55～65 DEG C stirring 22～
26h, is then centrifuged for sedimentation, and sediment is washed till neutrality by deionized water, and drying is sieved and obtained final product.
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Cited By (3)
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| CN107440101A (en) * | 2017-08-15 | 2017-12-08 | 贵州花韵生物科技发展有限公司 | A kind of processing technology of Roselle ferment |
| CN110317701A (en) * | 2019-08-24 | 2019-10-11 | 湖南溆浦湘妃酒业有限责任公司 | Continuously fermented the production method and system of technology brewing wine of fruit of cherokee rose based on low temperature |
| CN112856931A (en) * | 2021-01-13 | 2021-05-28 | 安徽宴泰食品有限公司 | Device for processing raw materials for vinegar processing |
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