CN108251264A - A kind of preparation method of passiflora edulis vinegar - Google Patents
A kind of preparation method of passiflora edulis vinegar Download PDFInfo
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- CN108251264A CN108251264A CN201810301953.XA CN201810301953A CN108251264A CN 108251264 A CN108251264 A CN 108251264A CN 201810301953 A CN201810301953 A CN 201810301953A CN 108251264 A CN108251264 A CN 108251264A
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- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
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- C12J1/04—Vinegar; Preparation or purification thereof from alcohol
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Abstract
The invention discloses a kind of preparation methods using passiflora edulis vinegar, belong to food processing technology field.The method of the present invention is after passion fruit enzymolysis fruit juice is carried out alcoholic fermentation optimization for raw material, to obtain passion fruit distiller's wort, then carry out next step acetic fermentation to passion fruit passion fruit distiller's wort.The method of the present invention step is simple, easy to implement, is conducive to improve production efficiency and product quality, reduces operating cost, meets Green Chemistry requirement.
Description
Technical field
The present invention relates to a kind of preparation methods of passiflora edulis vinegar, belong to food processing technology field.
Background technology
Passion fruit scientific name (Passiflora edulis Sims.) also known as passionflower, passion fruit belong to Passifloraceae
(Passifloraceae) a kind of tropical herbaceous perennial vine evergreen fruit trees of Passiflora (Passiflora), fruit are
The typical torrid zone, subtropical zone berry, originate in Hawaii, and in the torrid zone to Temperate Region in China, China is mainly distributed for plantation extensively
In provinces and regions such as Taiwan, Guangxi, Guangdong, Yunnan, Fujian.Its fruit contains a kind peach, apple, smoked plum, pomegranate, pineapple, mango, banana
Deng the fragrance of 100 various fruits and more than 130 kinds of aromatic substance, but rich in amino acid, vitamin A, B1, B2, C, phosphorus, iron, calcium,
The beneficiating ingredients such as SOD and dietary fiber, therefore enjoy the good reputation of " fragrance fruit " and " king of fruit juice ".Passion fruit is in addition to a small amount of at present
Outer for eating raw, remaining pulp fraction is for producing fruit juice, and pericarp, fruit stone etc. are as waste disposal, passion fruit working ability
And added value production capacity is significantly low.
Passion fruit is not only direct-edible in food, but also is also for making the raw material of numerous food, one of which
The product that food is used for as raw material is passiflora edulis vinegar.In existing passiflora edulis vinegar manufacturing technology, have " passion fruit vinegar liquid and its
Production method " (Publication No. CN101569425A), " passion fruit vinegar healthcare liquid and preparation method thereof " (Publication No.
CN101570724A), " production method of passiflora edulis vinegar " (Publication No. CN101824378B), " production method of passiflora edulis vinegar "
(Publication No. CN104004639B) etc., but zymotechnique is not that first the saccharomycete such as addition koji carry out alcoholic fermentation, then
Passion fruit meat acetic fermentation production fruit vinegar is carried out again, is exactly prepared the big base vinegar of acetic acid bacteria activity with wine, is then carried out hundred perfume again
Pulp produces fruit vinegar with base vinegar fermentation.In these zymotechniques, either by the letter of the compositions such as the extracting solution of rice vinegar and passion fruit skin
It is singly mixed or is mixed to prepare rice vinegar, the extracting solution of passion fruit skin, passion fruit gravy and part Chinese medicine extract, very
To being first plus base liquor, base vinegar are made, also all only passion fruit raw material is mixed or passion fruit raw material and base with other ingredients
It ferments after wine, the mixing of base vinegar.Defective workmanship is the passiflora edulis vinegar puckery frequently resulted in without alcohol, not lubricious enough, inadequate
It is still unstable etc. that faint scent and color and luster muddiness, pulp juice and rice vinegar mix product.
At present, in the processing of passion fruit product, it is after pulp separation, pericarp separation, generally individually carries out preserved fruit, fruit juice
Deng production, also there is pulp pericarp heterozygosis to carry out the simple primary processing such as preserved fruit, and deep processed product is short of, especially entirely
Fruit carry out fermenting and producing almost without.
Therefore, in line with environmental-friendly, greening, energy-efficient Times ' Demand, also for making full use of the full fruit resource of passion fruit, this
Invention trial is squeezed the juice using full fruit obtains a kind of delicious, crystal clear color, stable quality, passiflora edulis vinegar full of nutrition,
It is for instructing actual industrial production to be of great significance.
Invention content
The present invention is squeezed the juice using full fruit, using Food enzyme complex enzyme hydrolysis fruit juice, then carries out saccharomycete, acetic acid bacteria hair
Ferment production passion fruit fermentation original vinegar, obtain passiflora edulis vinegar is delicious, crystal clear color, stable quality, full of nutrition, it is right
It is of great significance in instructing actual industrial production.
Technical scheme is as follows：
The present invention provides a kind of preparation methods of passiflora edulis vinegar, include the following steps：
Step 1：It is prepared by Passion Fruit Juice：Passion fruit is cleaned, cut, crush, is digested, obtains Passion Fruit Juice；
Step 2：Alcoholic fermentation：It is raw material by step 1 gained Passion Fruit Juice, access yeast starter liquid carries out alcoholic fermentation,
Wherein yeast-inoculated amount accounts for the 2-6% of Passion Fruit Juice total volume, the initial pH to 3-6 of adjusting, fermentation temperature and is 28-32 DEG C, ferments
Time is 5-8 days, obtains passion fruit fruit wine；
Step 3：Acetic fermentation：Step 2 gained Fragrant fruit wine is filtered, adjustment alcohol concentration is 6%-12%, so
Inoculation accounts for the acetic acid bacteria progress acetic fermentation of the 8%-12% of Passion Fruit Juice total volume afterwards, ferments at a temperature of in certain rotating speed
8-9 days, obtain passion fruit vinegar liquid；
Step 4：Filtering：After step 3 gained passiflora edulis vinegar is filtered, clear passion fruit fruit vinegar is obtained.
In one embodiment of the invention, mashing is broken for passion fruit and water by 1 in the step 1:3 ratio
Mashing is broken；In the step 1 enzymolysis for adjust pH value to after 5.0, add in cellulase, pectase, amylase, carbohydrase with
And protease is digested, cellulase additive amount is 30000U/kg, pectase additive amount is 30000U/kg, amylase addition
It is 15000U/kg to measure as 5000U/kg, protease additive amount, and hydrolysis temperature is 45 DEG C, enzymolysis time 2h.
In one embodiment of the invention, used pH adjusting agent is carbon when pH value is adjusted in the steps 1 and 2
Sour sodium or sodium bicarbonate.
In one embodiment of the invention, the initial pH of alcoholic fermentation is more preferably 3.5 in the step 2.
In one embodiment of the invention, the temperature of alcoholic fermentation is more preferably 28 DEG C in the step 2.
In one embodiment of the invention, the time of alcoholic fermentation is more preferably 7-8d in the step 2.
In one embodiment of the invention, the yeast-inoculated amount of alcoholic fermentation is more preferably in the step 2
3%.
In one embodiment of the invention, it is more preferably 8% alcohol concentration to be adjusted in the step 3.
In one embodiment of the invention, the step 4 is the 8-9 that ferments at rotating speed 137r/min, 30 DEG C of temperature
My god, obtain passion fruit vinegar liquid.
The present invention provides the passiflora edulis vinegars that the preparation method of above-mentioned passiflora edulis vinegar is prepared.
Advantageous effect：
(1) the method for the present invention step is simple, easy to implement.
(2) passion fruit is carried out after pretreatment obtains Normal juice, and then it is excellent using saccharomycete, the strains such as acetic acid bacteria ferment
Change, product has abundant nutrition and flavor substance, and the production and processing for other fruits and vegetables class vinegar products provides a kind of preferable
With reference to.
(3) health preserving vinegar for preparing of the present invention have passion fruit unique faint scent flavour, ferment local-flavor, better nutritivity value and
Health-care effect not only compensates for the vacancy of domestic passion fruit health fruit vinegar, but also the utilization for passion fruit provide one kind
New approaches.
Specific embodiment
With reference to embodiment to the present invention technology contents be described further, following embodiments be it is illustrative, no
It is limited, it is impossible to limit protection scope of the present invention with following embodiments.
The assay method that the present invention uses is as follows：
Subjective appreciation：
In the crowd of 500 people, this product 50mL is taken, is placed in the transparent beakers of 100mL, another crowd observes it under natural light
Appearance differentiates its smell, tastes its flavour.(subjective appreciation standard such as table 1)
The method of 1 subjective appreciation of table
Physical and chemical index：
Soluble saltless solid：This product 3 is taken to drip, is measured with 20 DEG C with refractometer, reads this product index of refraction.
Total acid：This product 20mL is taken, is placed in 150mL beakers, adds 40-60mL water, acidometer power supply is connected, treats that pointer is steady
After fixed, with buffer solution (4.2.1) acidity correction meter of pH8.0, the beaker for filling test solution is put on magnetic stirrer, then will
Glass electrode and calomel electrode immerse the appropriate location of test solution, press pH read switch, start blender, use 0.1mol/L rapidly
Standard Volumetric Solutions for Sodium Hydroxide titrates, and observes the variation of pH value of solution at any time, until the pH of solution reaches commander's terminal, records
Consume the milliliter number (V of Standard Volumetric Solutions for Sodium Hydroxide1), each sample measures twice.
Total acid is represented with grams sour in every liter of sample, is calculated by formula (1)：
X={ [c1(V1-V2)-c2V3]×K×F}/m(V0)×1000……………………………(1)
In formula：Sour grams, g/L in X-- per kilograms (or every liter) sample)；c1-- Standard Volumetric Solutions for Sodium Hydroxide
Concentration, mol/L；c2-- the concentration of Hydrochloric Standard Titration, mol/L；V1-- consume sodium hydroxide standardized titration during titration test solution
The volume of solution, mL；V2-- the volume of Standard Volumetric Solutions for Sodium Hydroxide, mL are consumed during blank test；V3-- it is consumed during back titration
The volume of Hydrochloric Standard Titration, mL；The extension rate of F-- test solutions；m(V0) -- the sampling amount of sample, mL；K-- acid changes
Calculate coefficient.
Embodiment 1
Step is as follows：
(1) passion fruit fruit juice is prepared：
(a) the whole fruit of passion fruit is cleaned, the ratio of fruit and water is 1:3, mashing is broken,
(b) it digests：PH value is adjusted to 5.0, adds in cellulase, pectase, amylase, carbohydrase, protease, cellulose
Enzyme dosage is 30000U/kg (for passion fruit raw material, similarly hereinafter), pectase dosage is 30000U/kg, amylase dosage
It is 15000U/kg for 5000U/kg, protease dosage, 45 DEG C of hydrolysis temperature, enzymolysis time 2h；The total crushing juice rate of passion fruit is
95% (the weight * 100% that the total weight of crushing juice rate=juice of squeezing out/acquisition juice is processed)；
(c) enzyme deactivation is boiled after digesting, is cooled down, obtain turbid juice or adds the absorption that enzymolysis liquid weight percent is 0.5%-1.5%
Agent is adsorbed, and juice is made in filtering.
(2) alcoholic fermentation：
The saccharomyces cerevisiae powder or 3% yeast starter liquid of addition 0.3% into the passion fruit Normal juice after step (1) sterilizing
Inoculation fermentation, original pH3.5 are carried out, 28 DEG C of temperature is fermented 8 days, and passion fruit alcohol fermentation alcohol degree is up to 15.1%.
(3) acetic fermentation：
For the passion fruit fruit wine obtained using the previous step after filtering as raw material, adjustment alcohol concentration is 8%, is then inoculated with 10%
(v/v) acetic acid bacteria carries out acetic fermentation, and fermentation is carried out at 30 DEG C of rotating speed 137r/min and temperature, and fermentation time 7 days obtains
Obtain passion fruit fruit vinegar liquid.Passion fruit fruit vinegar fermentation and acid value is 6.5g/100ml.
(4) it filters：
After the passion fruit fruit vinegar liquid of step (3) after fermentation is filtered, clear passion fruit original vinegar is obtained；
(5) product testing：
Passiflora edulis vinegar obtained by step (4) is subjected to Physico-chemical tests, it is as a result as follows：
Sense organ measurement result such as table 2.
Physical and chemical determination result：Acetic acid 6.2g/100ml, soluble saltless solid 6.05g/100mL.
Embodiment 2
Step is as follows：
(1) passion fruit fruit juice is prepared；Step is the same as embodiment 1；
(2) alcoholic fermentation：
The saccharomyces cerevisiae powder or 3% yeast starter liquid of addition 0.3% into the passion fruit Normal juice after step (1) sterilizing
Inoculation fermentation, pH3.5 are carried out, 28 DEG C of temperature is fermented 7 days, and passion fruit alcohol fermentation alcohol degree is up to 10.6%.
(3) acetic fermentation：
For the passion fruit fruit wine obtained using the previous step after filtering as raw material, adjustment alcohol concentration is 7%, is then inoculated with 10%
(v/v) acetic acid bacteria carries out acetic fermentation, and fermentation is carried out at 30 DEG C of rotating speed 137r/min and temperature, and fermentation time 7 days obtains
Obtain passion fruit fruit vinegar liquid.Passion fruit fruit vinegar fermentation and acid value is 6.0g/100ml.
(4) it filters：
After the passion fruit fruit vinegar liquid of step (3) after fermentation is filtered, clear passion fruit fruit vinegar solution is obtained；
(5) product testing：
Passiflora edulis vinegar obtained by step (4) is subjected to Physico-chemical tests, it is as a result as follows：
Sense organ measurement result such as table 2.
Physical and chemical determination result：Acetic acid 6.0g/100ml, soluble saltless solid 5.75g/100mL.
Embodiment 3
Step is as follows：
(1) passion fruit fruit juice is prepared；Step is the same as embodiment 1；
(2) alcoholic fermentation：
The saccharomyces cerevisiae powder or 3% yeast starter liquid of addition 0.3% into the passion fruit Normal juice after step (1) sterilizing
Inoculation fermentation, pH3.5 are carried out, 28 DEG C of temperature is fermented 6 days, and passion fruit alcohol fermentation alcohol degree is up to 9.8%.
(3) acetic fermentation：
For the passion fruit fruit wine obtained using the previous step after filtering as raw material, adjustment alcohol concentration is 6%, is then inoculated with 10%
(v/v) acetic acid bacteria carries out acetic fermentation, and fermentation is carried out at 30 DEG C of rotating speed 137r/min and temperature, and fermentation time 6 days obtains
Obtain passion fruit fruit vinegar liquid.Passion fruit fruit vinegar fermentation and acid value is 4.5g/100ml.
(4) it filters：
After the passion fruit fruit vinegar liquid of step (3) after fermentation is filtered, clear passion fruit fruit vinegar solution is obtained；
(5) product testing：
Passiflora edulis vinegar obtained by step (4) is subjected to Physico-chemical tests, it is as a result as follows：
Sense organ measurement result such as table 2.
Physical and chemical determination result：Acetic acid 4.3g/100ml, soluble saltless solid 5.05g/100mL.
Embodiment 4
Step is as follows：
(1) passion fruit fruit juice is prepared；Step is the same as embodiment 1；
(2) alcoholic fermentation：
The saccharomyces cerevisiae powder or 3% yeast starter liquid of addition 0.3% into the passion fruit Normal juice after step (1) sterilizing
Inoculation fermentation, pH3.5 are carried out, 28 DEG C of temperature is fermented 6 days, and passion fruit alcohol fermentation alcohol degree is up to 9.8%.
(3) acetic fermentation：
For the passion fruit fruit wine obtained using the previous step after filtering as raw material, adjustment alcohol concentration is 8%, is then inoculated with 10%
(v/v) acetic acid bacteria carries out acetic fermentation, and fermentation is carried out at 28 DEG C of rotating speed 100r/min and temperature, and fermentation time 6 days obtains
Obtain passion fruit fruit vinegar liquid.Passion fruit fruit vinegar fermentation and acid value is 4.7g/100ml.
(4) it filters：
After the passion fruit fruit vinegar liquid of step (3) after fermentation is filtered, clear passion fruit fruit vinegar solution is obtained；
(5) product testing：
Passiflora edulis vinegar obtained by step (4) is subjected to Physico-chemical tests, it is as a result as follows：
Sense organ measurement result such as table 2.
Physical and chemical determination result：Acetic acid 4.5g/100ml, soluble saltless solid 5.05g/100mL.
Embodiment 5
Step is as follows：
(1) passion fruit fruit juice is prepared；Step is the same as embodiment 1；
(2) alcoholic fermentation：
The saccharomyces cerevisiae powder or 3% yeast starter liquid of addition 0.3% into the passion fruit Normal juice after step (1) sterilizing
Inoculation fermentation, original pH3.5 are carried out, 28 DEG C of temperature is fermented 8 days, and passion fruit alcohol fermentation alcohol degree is up to 15.1%.
(3) acetic fermentation：
For the passion fruit fruit wine obtained using the previous step after filtering as raw material, adjustment alcohol concentration is 8%, is then inoculated with 8%
(v/v) acetic acid bacteria carries out acetic fermentation, and fermentation is carried out at 30 DEG C of rotating speed 137r/min and temperature, and fermentation time 7 days obtains
Obtain passion fruit fruit vinegar liquid.Passion fruit fruit vinegar fermentation and acid value is 5.2g/100ml.
(4) it filters：
After the passion fruit fruit vinegar liquid of step (3) after fermentation is filtered, clear passion fruit fruit vinegar solution is obtained；
(5) product testing：
Passiflora edulis vinegar obtained by step (4) is subjected to Physico-chemical tests, it is as a result as follows：
Sense organ measurement result such as table 2.
Physical and chemical determination result：Acetic acid 4.9g/100ml, soluble saltless solid 5.25g/100mL.
Embodiment 6
Step is as follows：
(1) passion fruit fruit juice is prepared；Step is the same as embodiment 1；
(2) alcoholic fermentation：
The saccharomyces cerevisiae powder or 3% yeast starter liquid of addition 0.3% into the passion fruit Normal juice after step (1) sterilizing
Inoculation fermentation, original pH3.5 are carried out, 28 DEG C of temperature is fermented 8 days, and passion fruit alcohol fermentation alcohol degree is up to 15.1%.
(3) acetic fermentation：
For the passion fruit fruit wine obtained using the previous step after filtering as raw material, adjustment alcohol concentration is 8%, is then inoculated with 6%
(v/v) acetic acid bacteria carries out acetic fermentation, and fermentation is carried out at 30 DEG C of rotating speed 137r/min and temperature, and fermentation time 7 days obtains
Obtain passion fruit fruit vinegar liquid.Passion fruit fruit vinegar fermentation and acid value is 4.1g/100ml.
(4) it filters：
After the passion fruit fruit vinegar liquid of step (3) after fermentation is filtered, clear passion fruit fruit vinegar solution is obtained；
(5) product testing：
Passiflora edulis vinegar obtained by step (4) is subjected to Physico-chemical tests, it is as a result as follows：
Sense organ measurement result such as table 2.
Physical and chemical determination result：Acetic acid 3.0g/100ml, soluble saltless solid 4.85g/100mL.
Embodiment 7
(1) passion fruit fruit juice is prepared；Step is the same as embodiment 1；
(2) alcoholic fermentation：
The saccharomyces cerevisiae powder or 3% yeast starter liquid of addition 0.3% into the passion fruit Normal juice after step (1) sterilizing
Inoculation fermentation, pH 5.0 are carried out, 28 DEG C of temperature is fermented 8 days, and passion fruit alcohol fermentation alcohol degree is up to 10.1%.
(3) acetic fermentation：
For the passion fruit fruit wine obtained using the previous step after filtering as raw material, adjustment alcohol concentration is 8%, is then inoculated with 6%
(v/v) acetic acid bacteria carries out acetic fermentation, 28 DEG C of temperature, and fermentation time 7 days obtains passion fruit fruit vinegar liquid.Passion fruit fruit vinegar is sent out
Ferment production acid value is 3.3g/100ml.
(4) it filters：
After the passion fruit fruit vinegar liquid of step (3) after fermentation is filtered, clear passion fruit fruit vinegar solution is obtained；
(5) product testing：
Passiflora edulis vinegar obtained by step (4) is subjected to Physico-chemical tests, it is as a result as follows：
Sense organ measurement result such as table 2.
Physical and chemical determination result：Acetic acid 2.8g/100ml, soluble saltless solid 3.25g/100mL.
Embodiment 8
(1) passion fruit fruit juice is prepared；Step is the same as embodiment 1；
(2) alcoholic fermentation：
The saccharomyces cerevisiae powder or 3% yeast starter liquid of addition 0.3% into the passion fruit Normal juice after step (1) sterilizing
Inoculation fermentation, pH5.0 are carried out, 28 DEG C of temperature is fermented 8 days, and passion fruit alcohol fermentation alcohol degree is up to 10.1%.
(3) acetic fermentation：
For the passion fruit fruit wine obtained using the previous step after filtering as raw material, adjustment alcohol concentration is 8%, is then inoculated with 6%
(v/v) acetic acid bacteria carries out acetic fermentation, 30 DEG C of temperature, and fermentation time 7 days obtains passion fruit fruit vinegar liquid.Passion fruit fruit vinegar is sent out
Ferment production acid value is 3.2g/100ml.
(4) it filters：
After the passion fruit fruit vinegar liquid of step (3) after fermentation is filtered, clear passion fruit fruit vinegar solution is obtained；
(5) product testing：
Passiflora edulis vinegar obtained by step (4) is subjected to Physico-chemical tests, it is as a result as follows：
Sense organ measurement result such as table 2.
Physical and chemical determination result：Acetic acid 2.9g/100ml, soluble saltless solid 3.65g/100mL.
Embodiment 9
(1) passion fruit fruit juice is prepared；Step is the same as embodiment 1；
(2) alcoholic fermentation：
The saccharomyces cerevisiae powder or 3% yeast starter liquid of addition 0.3% into the passion fruit Normal juice after step (1) sterilizing
Inoculation fermentation, pH 5.0 are carried out, 28 DEG C of temperature is fermented 8 days, and passion fruit alcohol fermentation alcohol degree is up to 10.1%.
(3) acetic fermentation：
For the passion fruit fruit wine obtained using the previous step after filtering as raw material, adjustment alcohol concentration is 8%, is then inoculated with 6%
(v/v) acetic acid bacteria carries out acetic fermentation, 32 DEG C of temperature, and fermentation time 7 days obtains passion fruit fruit vinegar liquid.Passion fruit fruit vinegar is sent out
Ferment production acid value is 3.0g/100ml.
(4) it filters：
After the passion fruit fruit vinegar liquid of step (3) after fermentation is filtered, clear passion fruit fruit vinegar solution is obtained；
(5) product testing：
Passiflora edulis vinegar obtained by step (4) is subjected to Physico-chemical tests, it is as a result as follows：
Sense organ measurement result such as table 2.
Physical and chemical determination result：Acetic acid 3.0g/100ml, soluble saltless solid 3.75g/100mL.
Embodiment 10
(1) passion fruit fruit juice is prepared；Step is the same as embodiment 1；
(2) alcoholic fermentation：
The saccharomyces cerevisiae powder or 3% yeast starter liquid of addition 0.3% into the passion fruit Normal juice after step (1) sterilizing
Inoculation fermentation, pH 4.0 are carried out, 28 DEG C of temperature is fermented 8 days, and passion fruit alcohol fermentation alcohol degree is up to 10.1%.
(3) acetic fermentation：
For the passion fruit fruit wine obtained using the previous step after filtering as raw material, adjustment alcohol concentration is 8%, is then inoculated with 6%
(v/v) acetic acid bacteria carries out acetic fermentation, 30 DEG C of temperature, and fermentation time 7 days obtains passion fruit fruit vinegar liquid.Passion fruit fruit vinegar is sent out
Ferment production acid value is 4.6g/100ml.
(4) it filters：
After the passion fruit fruit vinegar liquid of step (3) after fermentation is filtered, clear passion fruit fruit vinegar solution is obtained；
(5) product testing：
Passiflora edulis vinegar obtained by step (4) is subjected to Physico-chemical tests, it is as a result as follows：
Sense organ measurement result such as table 2.
Physical and chemical determination result：Acetic acid 4.6g/100ml, soluble saltless solid 5.65g/100mL.
Comparative example 1
(1) passion fruit fruit juice is prepared；Step is the same as embodiment 1；
(2) alcoholic fermentation：
The saccharomyces cerevisiae powder or 3% yeast starter liquid of addition 0.3% into the passion fruit Normal juice after step (1) sterilizing
Inoculation fermentation, pH 5.0 are carried out, 28 DEG C of temperature is fermented 8 days, and passion fruit alcohol fermentation alcohol degree is up to 10.1%.
(3) acetic fermentation：
For the passion fruit fruit wine obtained using the previous step after filtering as raw material, adjustment alcohol concentration is 8%, is then inoculated with 6%
(v/v) acetic acid bacteria carries out acetic fermentation, 35 DEG C of temperature, and fermentation time 7 days obtains passion fruit fruit vinegar liquid.Passion fruit fruit vinegar is sent out
Ferment production acid value is 2.0g/100ml.
(4) it filters：
After the passion fruit fruit vinegar liquid of step (3) after fermentation is filtered, clear passion fruit fruit vinegar solution is obtained；
(5) product testing：
Passiflora edulis vinegar obtained by step (4) is subjected to Physico-chemical tests, it is as a result as follows：
Sense organ measurement result such as table 2.
Physical and chemical determination result：Acetic acid 2.0g/100ml, soluble saltless solid 2.55g/100mL.
Comparative example 2
(1) passion fruit fruit juice is prepared；Step is the same as embodiment 1；
(2) alcoholic fermentation：
The saccharomyces cerevisiae powder or 3% yeast starter liquid of addition 0.3% into the passion fruit Normal juice after step (1) sterilizing
Inoculation fermentation, pH 4.0 are carried out, 28 DEG C of temperature is fermented 8 days, and passion fruit alcohol fermentation alcohol degree is up to 12.1%.
(3) acetic fermentation：
For the passion fruit fruit wine obtained using the previous step after filtering as raw material, adjustment alcohol concentration is 10%, is then inoculated with 6%
(v/v) acetic acid bacteria carries out acetic fermentation, 32 DEG C of temperature, and fermentation time 7 days obtains passion fruit fruit vinegar liquid.Passion fruit fruit vinegar is sent out
Ferment production acid value is 3.1g/100ml.
(4) it filters：
After the passion fruit fruit vinegar liquid of step (3) after fermentation is filtered, clear passion fruit fruit vinegar solution is obtained；
(5) product testing：
Passiflora edulis vinegar obtained by step (4) is subjected to Physico-chemical tests, it is as a result as follows：
Sense organ measurement result such as table 2.
Physical and chemical determination result：Acetic acid 3.0g/100ml, soluble saltless solid 3.75g/100mL.
Comparative example 3
(1) passion fruit fruit juice is prepared；Step is the same as embodiment 1；
(2) alcoholic fermentation：
The saccharomyces cerevisiae powder or 3% yeast starter liquid of addition 0.3% into the passion fruit Normal juice after step (1) sterilizing
Inoculation fermentation, pH 4.0 are carried out, 28 DEG C of temperature is fermented 8 days, and passion fruit alcohol fermentation alcohol degree is up to 12.1%.
(3) acetic fermentation：
For the passion fruit fruit wine obtained using the previous step after filtering as raw material, adjustment alcohol concentration is 10%, is then inoculated with 6%
(v/v) acetic acid bacteria carries out acetic fermentation, 35 DEG C of temperature, and fermentation time 7 days obtains passion fruit fruit vinegar liquid.Passion fruit fruit vinegar is sent out
Ferment production acid value is 2.6g/100ml.
(4) it filters：
After the passion fruit fruit vinegar liquid of step (3) after fermentation is filtered, clear passion fruit fruit vinegar solution is obtained；
(5) product testing：
Passiflora edulis vinegar obtained by step (4) is subjected to Physico-chemical tests, it is as a result as follows：
Sense organ measurement result such as table 2.
Physical and chemical determination result：Acetic acid 2.5g/100ml, soluble saltless solid 3.03g/100mL.
Comparative example 4
(1) passion fruit fruit juice is prepared；Step is the same as embodiment 1；
(2) alcoholic fermentation：
The saccharomyces cerevisiae powder or 3% yeast starter liquid of addition 0.3% into the passion fruit Normal juice after step (1) sterilizing
Inoculation fermentation, pH 4.0 are carried out, 28 DEG C of temperature is fermented 8 days, and passion fruit alcohol fermentation alcohol degree is up to 12.1%.
(3) acetic fermentation：
For the passion fruit fruit wine obtained using the previous step after filtering as raw material, adjustment alcohol concentration is 12%, is then inoculated with 6%
(v/v) acetic acid bacteria carries out acetic fermentation, 35 DEG C of temperature, and fermentation time 7 days obtains passion fruit fruit vinegar liquid.Passion fruit fruit vinegar is sent out
Ferment production acid value is 2.0g/100ml.
(4) it filters：
After the passion fruit fruit vinegar liquid of step (3) after fermentation is filtered, clear passion fruit fruit vinegar solution is obtained；
(5) product testing：
Passiflora edulis vinegar obtained by step (4) is subjected to Physico-chemical tests, it is as a result as follows：
Sense organ measurement result such as table 2.
Physical and chemical determination result：Acetic acid 2.0g/100ml, soluble saltless solid 2.73g/100mL.
Comparative example 5
(1) passion fruit fruit juice is prepared；Step is the same as embodiment 1；
(2) alcoholic fermentation：
The saccharomyces cerevisiae powder or 3% yeast starter liquid of addition 0.3% into the passion fruit Normal juice after step (1) sterilizing
Inoculation fermentation, pH 4.0 are carried out, 28 DEG C of temperature is fermented 8 days, and passion fruit alcohol fermentation alcohol degree is up to 12.1%.
(3) acetic fermentation：
For the passion fruit fruit wine obtained using the previous step after filtering as raw material, adjustment alcohol concentration is 6%, is then inoculated with 6%
(v/v) acetic acid bacteria carries out acetic fermentation, 30 DEG C of temperature, and fermentation time 7 days obtains passion fruit fruit vinegar liquid.Passion fruit fruit vinegar is sent out
Ferment production acid value is 2.9g/100ml.
(4) it filters：
After the passion fruit fruit vinegar liquid of step (3) after fermentation is filtered, clear passion fruit fruit vinegar solution is obtained；
(5) product testing：
Passiflora edulis vinegar obtained by step (4) is subjected to Physico-chemical tests, it is as a result as follows：
Sense organ measurement result such as table 2.
Physical and chemical determination result：Acetic acid 2.9g/100ml, soluble saltless solid 2.88g/100mL.
Comparative example 6
(1) passion fruit fruit juice is prepared；Step is the same as embodiment 1；
(2) alcoholic fermentation：
The saccharomyces cerevisiae powder or 3% yeast starter liquid of addition 0.3% into the passion fruit Normal juice after step (1) sterilizing
Inoculation fermentation, pH 4.0 are carried out, 28 DEG C of temperature is fermented 8 days, and passion fruit alcohol fermentation alcohol degree is up to 12.1%.
(3) acetic fermentation：
For the passion fruit fruit wine obtained using the previous step after filtering as raw material, adjustment alcohol concentration is 4%, is then inoculated with 6%
(v/v) acetic acid bacteria carries out acetic fermentation, 30 DEG C of temperature, and fermentation time 7 days obtains passion fruit fruit vinegar liquid.Passion fruit fruit vinegar is sent out
Ferment production acid value is 1.8g/100ml.
(4) it filters：
After the passion fruit fruit vinegar liquid of step (3) after fermentation is filtered, clear passion fruit fruit vinegar solution is obtained；
(5) product testing：
Passiflora edulis vinegar obtained by step (4) is subjected to Physico-chemical tests, it is as a result as follows：
Sense organ measurement result such as table 2.
Physical and chemical determination result：Acetic acid 1.8g/100ml, soluble saltless solid 2.56g/100mL.
2 results of sensory evaluation of table
Although the present invention has been described by way of example and in terms of the preferred embodiments, it is not limited to the present invention, any to be familiar with this skill
The people of art without departing from the spirit and scope of the present invention, can do various change and modification, therefore the protection model of the present invention
Enclosing be subject to what claims were defined.
Claims (10)
1. a kind of preparation method of passiflora edulis vinegar, which is characterized in that described method includes following steps：
Step 1：It is prepared by Passion Fruit Juice：Passion fruit is cleaned, cut, crush, is digested, obtains Passion Fruit Juice；
Step 2：Alcoholic fermentation：It is raw material by step 1 gained Passion Fruit Juice, access yeast starter liquid carries out alcoholic fermentation, wherein
It is 28-32 DEG C, fermentation time that yeast-inoculated amount, which accounts for the 2-6% of Passion Fruit Juice total volume, the initial pH to 3-6 of adjusting, fermentation temperature,
It is 5-8 days, obtains passion fruit fruit wine；
Step 3：Acetic fermentation：Step 2 gained Fragrant fruit wine is filtered, adjustment alcohol concentration is 6%-12%, Ran Houjie
The acetic acid bacteria for kind accounting for the 8%-12% of Passion Fruit Juice total volume carries out acetic fermentation, certain rotating speed and at a temperature of ferment 8-9
My god, obtain passion fruit vinegar liquid；
Step 4：Filtering：After step 3 gained passiflora edulis vinegar is filtered, clear passion fruit fruit vinegar is obtained.
2. a kind of preparation method of passiflora edulis vinegar as described in claim 1, which is characterized in that be beaten in the step 1 broken
For passion fruit and water are pressed 1:3 ratio mashing is broken；After enzymolysis is adjusting pH value to 5.0 in the step 1, cellulose is added in
Enzyme, pectase, amylase, carbohydrase and protease are digested, and cellulase additive amount is 30000U/kg, pectase adds
Dosage is 30000U/kg, amylase additive amount is 5000U/kg, protease additive amount is 15000U/kg, hydrolysis temperature 45
DEG C, enzymolysis time 2h.
3. a kind of preparation method of passiflora edulis vinegar as claimed in claim 1 or 2, which is characterized in that adjusted in the steps 1 and 2
Used pH adjusting agent is sodium carbonate or sodium bicarbonate during pH value.
A kind of 4. preparation method of passiflora edulis vinegar as described in claim 1, which is characterized in that alcoholic fermentation in the step 2
Initial pH be 3.5.
A kind of 5. preparation method of passiflora edulis vinegar as described in claim 1, which is characterized in that alcoholic fermentation in the step 2
Temperature be 28 DEG C.
A kind of 6. preparation method of passiflora edulis vinegar as described in claim 1, which is characterized in that alcoholic fermentation in the step 2
Time be 7-8d.
A kind of 7. preparation method of passiflora edulis vinegar as described in claim 1, which is characterized in that alcoholic fermentation in the step 2
Yeast-inoculated amount be 3%.
8. a kind of preparation method of passiflora edulis vinegar as described in claim 1, which is characterized in that adjust alcohol in the step 3
A concentration of 8%.
9. a kind of preparation method of passiflora edulis vinegar as described in claim 1, which is characterized in that the step 4 is in rotating speed
137r/min ferments 8-9 days at 30 DEG C of temperature, obtains passion fruit vinegar liquid.
10. the passiflora edulis vinegar that a kind of preparation method of any passiflora edulis vinegars of claim 1-9 is prepared.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109055165A (en) * | 2018-09-21 | 2018-12-21 | 贺州学院 | A kind of preparation method of passiflora edulis vinegar |
| CN109609331A (en) * | 2018-12-29 | 2019-04-12 | 福建省农业科学院农业工程技术研究所 | A kind of red yeast rice passiflora edulis vinegar and its gradient biofermentation preparation method |
| CN110205220A (en) * | 2019-07-19 | 2019-09-06 | 贺州学院 | A kind of preparation method of compound passion fruit cumquat wine |
| CN110477230A (en) * | 2019-09-26 | 2019-11-22 | 贺州学院 | Horseshoe passion fruit cumquat composite beverage and preparation method thereof |
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| CN102807948A (en) * | 2012-09-06 | 2012-12-05 | 重庆大学 | Method for making passion fruit vinegar |
| CN106929385A (en) * | 2017-04-18 | 2017-07-07 | 贺州学院 | The method that one-step fermentation prepares passiflora edulis vinegar |
| CN107760545A (en) * | 2017-11-23 | 2018-03-06 | 桂林国农生态农业有限公司 | A kind of preparation method of apple vinegar beverage |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102807948A (en) * | 2012-09-06 | 2012-12-05 | 重庆大学 | Method for making passion fruit vinegar |
| CN106929385A (en) * | 2017-04-18 | 2017-07-07 | 贺州学院 | The method that one-step fermentation prepares passiflora edulis vinegar |
| CN107760545A (en) * | 2017-11-23 | 2018-03-06 | 桂林国农生态农业有限公司 | A kind of preparation method of apple vinegar beverage |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109055165A (en) * | 2018-09-21 | 2018-12-21 | 贺州学院 | A kind of preparation method of passiflora edulis vinegar |
| CN109609331A (en) * | 2018-12-29 | 2019-04-12 | 福建省农业科学院农业工程技术研究所 | A kind of red yeast rice passiflora edulis vinegar and its gradient biofermentation preparation method |
| CN109609331B (en) * | 2018-12-29 | 2022-02-08 | 福建省农业科学院农业工程技术研究所 | Red rice passion fruit vinegar and gradient biological fermentation preparation method thereof |
| CN110205220A (en) * | 2019-07-19 | 2019-09-06 | 贺州学院 | A kind of preparation method of compound passion fruit cumquat wine |
| CN110477230A (en) * | 2019-09-26 | 2019-11-22 | 贺州学院 | Horseshoe passion fruit cumquat composite beverage and preparation method thereof |
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Application publication date: 20180706 |