CN108504537A - A kind of anli pear rose vinegar brewage process - Google Patents
A kind of anli pear rose vinegar brewage process Download PDFInfo
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- CN108504537A CN108504537A CN201810687042.5A CN201810687042A CN108504537A CN 108504537 A CN108504537 A CN 108504537A CN 201810687042 A CN201810687042 A CN 201810687042A CN 108504537 A CN108504537 A CN 108504537A
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
- C12J1/04—Vinegar; Preparation or purification thereof from alcohol
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Abstract
The present invention relates to a kind of anli pear rose vinegar brewage process, belong to Vinegar Fermentation technical field.Technical solution is：By the roseleaf and anli pear juice after sterilization, according to mass ratio 1:4 are mixed, and mixed roseleaf and anli pear juice are carried out alcohol fermentation, after alcohol fermentation, obtain wine liquid；Wine liquid is encased in fermentation tank, activated acetic acid bacteria is inoculated with, detects the acidity in zymotic fluid, until acetic fermentation terminates when acidity no longer rises, obtains anli pear rose vinegar；Anli pear rose vinegar is deposited in clean closed tank body, ageing is carried out；Anli pear rose vinegar after ageing, is first filtered to remove roseleaf, refilters the impurity such as removing precipitation, final pasteurising.The present invention makes anli pear rose vinegar using anli pear and fresh rose flower as raw material, to widen anli pear application range, enriches anli pear product variety, improves anli pear product added value, anli pear comprehensive process is promoted to lay the foundation；The edible value of the anli pear rose vinegar to complete is high, is conducive to health.
Description
Technical field
The present invention relates to a kind of anli pear rose vinegar brewage process, belong to Vinegar Fermentation technical field.
Background technology
Anli pear（Pyrus ussuriensis‘Anli’）, alias acid pears, be Ussurian pear system main representative kind it
One, it has unique barren-resistant soil growth characteristics.Anli pear is distributed mainly on the swallow of Hebei province northeast and West Liaoning
The Suizhong in the counties and cities such as mountain mountain area, including the Qian'an in Hebei province, Qianxi, the Green Dragon, Zunhua, Kuan Cheng, prosperity, Chengde and Liaoning Province
Area, ten thousand tons of annual output 3-5.Wherein 20,000 mu of Qian'an produces nearly 10,000 tons of anli pear per year.Anli pear fruit is spherical or oblate, yellow green,
Become yellow, the equal 127g of fruit galassing after storage.Anli pear pulp yellow-white, matter is thick, close and crisp, and lithocyte is more, and juice is medium, taste
Acid, softens through after-ripening meat, and sweet tea acid is tasty and refreshing.Wherein soluble solid 12-15%, organic acid 1.10-2.27%, pectin 0.8-
1.0%, vitamin C 17-25 mg/100 g, soluble solid are the hat in pears.It has sharp liver profit lung, clear away heart-fire wet one's whistle,
Relieving cough and reducing sputum, flu-prevention, anti-contamination, anti-pestilence, the medical values such as improve a poor appetite and relieve the effect of alcohol.Anli pear, and can in addition to fresh food
Xerophagia freezes food and prepared food, especially processes the splendid raw material of the products such as fruit juice, fruit vinegar, fruit wine.Anli pear deep processed product mainly with
Based on anli pear juice and anli pear can, a variety of anli pears such as research and development anli pear wine, anli pear vinegar, anli pear cola, the small champagne of anli pear are now begun to
Drink.Anli pear has become the important leading industry of this area, and development prospect is wide.
Rose（Rosa rugoseThunb.）, Rosa, rose family machaka is native to China.Rose is spent because of it
Phase is long, and pattern is gorgeous, is important Afforestation Landscape seeds, has thousands of years cultivation histories in China.Rose is planted for the rose family
The flower of object rose and polyphyll rose is the traditional Chinese herbal medicine in China.Rose sweet and slightly bitter taste, slightly warm in nature, Return liver, spleen, stomach；Virtue
Fragrant row dissipates；With liver soothing and depression relief, the effect of regulating menstruation by adjusting the flow of blood.The integration of drinking and medicinal herbs raw material catalogue of the newest publication of planning commission is defended in country
(2017) in, 15 kinds of Chinese medicines such as rose are selected in medicine-food two-purpose catalogue.
Anli pear pericarp is coarse, and a large amount of lithocyte is contained in pulp, therefore it is relatively low and unsuitable with meat system to eat value raw
Product（Such as can, preserved fruit）Processing.Again because of its acid content height, and there is unique fragrance, is suitable for fruit juice, fruit wine class system
The production of product.
Currently, being not yet applied to the two in the production field of vinegar together, the liquid value of the two is high how
It is this field urgent problem to be solved to be used for the two to make vinegar.
Invention content
The object of the present invention is to provide a kind of anli pear rose vinegar brewage process, and anli pear juice is mixed with fresh rose flower valve, lead to
The processes such as alcoholic fermentation and acetic fermentation are crossed, anli pear rose vinegar is made, solve the above problem existing for background technology.
The technical scheme is that：
A kind of anli pear rose vinegar brewage process, processing step are as follows：
1. prepared by anli pear juice
The anli pear for choosing fresh mature, is rinsed well with clear water, is squeezed the juice after drying, obtain anli pear juice；It is added in juice-extracting process
0.15g potassium metabisulfites are added in i.e. every liter of anli pear juice by potassium metabisulfite, dosage 0.15g/L；After squeezing the juice, pacifying
The pectase of 200mg/L is added in pear juice, is i.e. 200mg pectases are added in every liter of anli pear juice, anli pear juice is heated up and is digested, enzymolysis
After filter, remove impurity；The sugar content of anli pear juice is adjusted to 15% with white granulated sugar, high temperature sterilization, anli pear is obtained after cooling later
Juice；
2. roseleaf prepares
Fresh roseleaf is chosen, roseleaf is sterilized in autoclave, it is spare after cooling；
3. alcohol fermentation
By the roseleaf and anli pear juice after sterilization, according to mass ratio 1:4 are mixed (the i.e. quality of roseleaf and anli pear juice
Than being 1:4）, activated saccharomyces cerevisiae is accessed, saccharomyces cerevisiae is liquid medium, and saccharomyces cerevisiae concentration is no less than 109/ mL,
Inoculum concentration is the 1% of anli pear juice volume；Mixed roseleaf and anli pear juice are subjected to alcohol fermentation, after alcohol fermentation,
Obtain wine liquid；
4. acetic fermentation
Wine liquid is encased in fermentation tank, activated acetic acid bacteria is inoculated with, acetic acid bacteria is liquid medium, and acetic acid bacteria concentration is many
In 109/ mL, inventory are the 2% of anli pear juice volume；It ferments under the conditions of 37 DEG C, detects the acidity in zymotic fluid, until acidity
Acetic fermentation terminates when no longer rising, and obtains anli pear rose vinegar；
5. ageing
Anli pear rose vinegar is deposited in clean closed tank body, is placed at ambient temperature, ageing is carried out；
6. product filter sterilization
Anli pear rose vinegar after ageing, is first filtered to remove roseleaf, refilters the impurity such as removing precipitation later, then sterilizes；
7. product post-processes
Anli pear rose vinegar after filter sterilization both can be used as original vinegar directly edible, can also be made not by diluting or allocating
With the product of component and taste.
Above-mentioned anli pear rose vinegar brewage process, more specifical processing step are：
1. prepared by anli pear juice
It chooses almost the same fresh mature degree, disease-free spot, without rotten anli pear, is rinsed well with clear water, be crushed, go after drying
Core is squeezed the juice, and anli pear juice is obtained；Be added potassium metabisulfite in juice-extracting process, dosage 0.15g/L, i.e. in every liter of anli pear juice plus
Enter 0.15g potassium metabisulfites；After squeezing the juice, the pectase of 200mg/L is added in anli pear juice, is i.e. adds in every liter of anli pear juice
Enter 200mg pectases, anli pear juice is warming up to 50 DEG C of enzymolysis 2h, is filtered with leaf filter after enzymolysis, removes impurity；Use white sand
Sugar adjusts the sugar content of anli pear juice to 15%（w/w）, 95 DEG C of sterilization 10min, anli pear juice is obtained after cooling later；
2. roseleaf prepares
It chooses fresh, disease-free spot, without rotten roseleaf, roseleaf is sterilized into 10min for 75 DEG C in autoclave, after cooling
It is spare；
3. alcohol fermentation
By the roseleaf and anli pear juice after sterilization, according to mass ratio 1:4 are mixed, and activated saccharomyces cerevisiae, ferment are accessed
Mother is liquid medium, and yeast concentration is no less than 109/ mL, inoculum concentration are the 1% of anli pear juice volume；It ferments under the conditions of 20 DEG C,
When volume fraction of ethanol is up to 7%, alcohol fermentation terminates, and obtains wine liquid；
4. acetic fermentation
Wine liquid is encased in fermentation tank, activated acetic acid bacteria is inoculated with, acetic acid bacteria is liquid medium, and acetic acid bacteria concentration is many
In 109/ mL, inventory are the 2% of anli pear juice volume；It ferments under the conditions of 37 DEG C, detects the acidity in zymotic fluid daily, until
Acetic fermentation terminates when acidity no longer rises, and obtains anli pear rose vinegar；
5. ageing
Anli pear rose vinegar is deposited in clean closed tank body, is placed 90 days at ambient temperature, ageing is carried out,；
6. product filter sterilization
Anli pear rose vinegar after ageing first removes roseleaf with 4 layers of filtered through gauze, is filtered, removed with plate filter again later
The impurity such as precipitation are removed, then sterilize 15min under the conditions of 95 DEG C with chip sterilization machine；
7. product post-processes
Anli pear rose vinegar after filter sterilization both can be used as original vinegar directly edible, can also be made not by diluting or allocating
With the product of component and taste.
Activated saccharomyces cerevisiae preparation method is：
The step 1. middle anli pear juice obtained is taken, 121 DEG C, 20min sterilizings are cooling spare；
Brewer's dried yeast is taken, is fully dissolved in sterile water, bacterium solution is obtained；Later aseptically, by bacterium solution inoculum
In anli pear juice after to sterilizing, at 25 DEG C, culture to saccharomyces cerevisiae concentration reaches 10 under the conditions of 160rpm9/mL。
Activated acetic acid bacteria preparation method is：
Wine juice of the step 3. after alcohol fermentation is taken, is filtered to remove roseleaf, 115 DEG C, 15min sterilizings, cooling is spare；
Acetic acid bacteria parent species are taken, are fully dissolved in sterile water, bacterium solution is obtained, later aseptically, by bacterium solution inoculum
In wine juice after to sterilizing, at 37 DEG C, culture to acetic acid bacteria concentration reaches 10 under the conditions of 200rpm9/mL。
The positive effect of the present invention：Anli pear rose vinegar is made as raw material using anli pear and fresh rose flower, to widen anli pear application
Range enriches anli pear product variety, improves anli pear product added value, and anli pear comprehensive process is promoted to lay the foundation；It completes
The edible value of anli pear rose vinegar is high, is conducive to health.
Specific implementation mode
With reference to embodiment, the present invention is described further：
1, material
Anli pear：Anli pear picks up from the willow village, Hebei Luan County.
Rose：Purple branch roseleaf picks up from the willow village, Hebei Luan County.
Pectase：Midsummer board compound adhesive enzyme, enzymatic activity >=50000U/g.
Dry ferment：Angel TH high activity brewer's dried yeast.
Acetic acid bacteria：Shanghai vinegar 1.01.
2, prepared by anli pear juice
It chooses almost the same fresh mature degree, disease-free spot, without rotten anli pear 500kg, is rinsed well with clear water.It is broken after drying
It is broken, be enucleated, squeeze the juice.Obtain anli pear juice 280kg（Volume is 290L）, potassium metabisulfite, dosage are added in anli pear juice
0.15g potassium metabisulfites are added in i.e. every liter of anli pear juice by 0.15g/L；In anli pear juice be added 200mg/L pectase, that is, it is every
It rises and 200mg pectases is added in anli pear juice, anli pear juice is warming up to 50 DEG C of enzymolysis 2h, is filtered, is removed with leaf filter after enzymolysis
Decontamination.Anli pear juice pol is adjusted to 15% with white granulated sugar（w/w）, 95 DEG C of sterilization 10min, anli pear juice is obtained after cooling later.
3, the activation of saccharomycete
The anli pear juice 3L for taking previous step to obtain, is divided according to every bottle of 500mL in triangular flask, 121 DEG C, 20min sterilizings, and cooling is standby
With.
10g brewer's dried yeasts are taken, are fully dissolved in 500mL sterile waters, bacterium solution is obtained；Later aseptically,
500ml bacterium solution is averagely inoculated into the anli pear juice after every bottle of sterilizing, at 25 DEG C, is cultivated to saccharomyces cerevisiae under the conditions of 160rpm
Concentration reaches 109/mL。
4, roseleaf prepares
It chooses fresh, disease-free spot, without rotten roseleaf, roseleaf is sterilized into 10min for 75 DEG C in autoclave, after cooling
It is spare.
5, alcohol fermentation
By the roseleaf and anli pear juice after sterilization, according to mass ratio 1:4 are mixed, and after mixing, access activated wine brewing
Yeast, inoculum concentration are the 1% of anli pear juice volume.It ferments under the conditions of 20 DEG C, when ethanol content is up to 7%, alcohol fermentation terminates, and obtains
To wine liquid.
6, acetic acid bacteria activates
The wine juice after 6L alcohol fermentations is taken, roseleaf is removed through 4 layers of filtered through gauze, by wine juice according to every bottle of 500mL points
In triangular flask, 115 DEG C, 15min sterilizings are cooling spare.
10g acetic acid bacteria parent species are taken, are fully dissolved in 500mL sterile waters, bacterium solution is obtained, later aseptically,
500mL bacterium solution is averagely inoculated into the wine juice after every bottle of sterilizing, at 37 DEG C, is cultivated to acetic acid bacteria concentration under the conditions of 200rpm
Reach 109/mL。
7, acetic fermentation
Wine liquid is encased in fermentation tank, activated acetic acid bacteria is inoculated with, inoculum concentration is the 2% of anli pear juice volume.In 37 DEG C of conditions
Lower fermentation detects the acidity in zymotic fluid daily, until acetic fermentation terminates when acidity no longer rises.
8, ageing
Anli pear rose vinegar is deposited in clean closed tank body, is placed 90 days at ambient temperature, ageing is carried out.
9, product filter sterilization
Anli pear rose vinegar after ageing first removes roseleaf with 4 layers of filtered through gauze, is filtered, removed with plate filter again later
The impurity such as precipitation are removed, then sterilize 15min under the conditions of 95 DEG C with chip sterilization machine.
10, product sensory evaluation and physical and chemical index detection
The anli pear rose vinegar of gained requires to be detected, as a result such as table one and table according to GB18187-2000 and GB2719-2003
Shown in two.
Table one, anli pear rose vinegar subjective appreciation and Physico-chemical tests result
Table two, anli pear rose vinegar sanitary index testing result
Claims (7)
1. a kind of anli pear rose vinegar brewage process, it is characterised in that following processing step：
1. prepared by anli pear juice
The anli pear for choosing fresh mature, is rinsed well with clear water, is squeezed the juice after drying, obtain anli pear juice；It is added in juice-extracting process
0.15g potassium metabisulfites are added in i.e. every liter of anli pear juice by potassium metabisulfite, dosage 0.15g/L；After juice, in anli pear
The pectase of 200mg/L is added in juice, is i.e. 200mg pectases are added in every liter of anli pear juice, anli pear juice is heated up and is digested, after enzymolysis
Filtering removes impurity；The sugar content of anli pear juice is adjusted to 15% with white granulated sugar, high temperature sterilization, anli pear is obtained after cooling later
Juice；
2. roseleaf prepares
Fresh roseleaf is chosen, roseleaf is sterilized in autoclave, it is spare after cooling；
3. alcohol fermentation
By the roseleaf and anli pear juice after sterilization, according to mass ratio 1:4 are mixed, and activated saccharomyces cerevisiae is accessed, and are made
Brewer yeast is liquid medium, and saccharomyces cerevisiae concentration is no less than 109/ mL, inoculum concentration are the 1% of anli pear juice volume；It will be mixed
Roseleaf and anli pear juice carry out alcohol fermentation, after alcohol fermentation, obtain wine liquid；
4. acetic fermentation
Wine liquid is encased in fermentation tank, activated acetic acid bacteria is inoculated with, acetic acid bacteria is liquid medium, and acetic acid bacteria concentration is many
In 109/ mL, inventory are the 2% of anli pear juice volume；It ferments under the conditions of 37 DEG C, detects the acidity in zymotic fluid, until acidity
Acetic fermentation terminates when no longer rising, and obtains anli pear rose vinegar；
5. ageing
Anli pear rose vinegar is deposited in clean closed tank body, is placed at ambient temperature, ageing is carried out；
6. product filter sterilization
Anli pear rose vinegar after ageing, is first filtered to remove roseleaf, refilters the impurity such as removing precipitation later, then sterilizes；
7. product post-processes
Anli pear rose vinegar after filter sterilization both can be used as original vinegar directly edible, can also be made not by diluting or allocating
With the product of component and taste.
2. a kind of anli pear rose vinegar brewage process according to claim 1, it is characterised in that step 1. more specific technique
Step is：
It chooses almost the same fresh mature degree, disease-free spot, without rotten anli pear, is rinsed well with clear water, be crushed, go after drying
Core is squeezed the juice, and anli pear juice is obtained；Be added potassium metabisulfite in juice-extracting process, dosage 0.15g/L, i.e. in every liter of anli pear juice plus
Enter 0.15g potassium metabisulfites；After squeezing the juice, the pectase of 200mg/L is added in anli pear juice, is i.e. adds in every liter of anli pear juice
Enter 200mg pectases, anli pear juice is warming up to 50 DEG C of enzymolysis 2h, is filtered with leaf filter after enzymolysis, removes impurity；Use white sand
Sugar adjusts the sugar content of anli pear juice to 15%, and 95 DEG C of sterilization 10min, anli pear juice is obtained after cooling later.
3. a kind of anli pear rose vinegar brewage process according to claim 1, it is characterised in that step 2. more specific technique
Step is：
It chooses fresh, disease-free spot, without rotten roseleaf, roseleaf is sterilized into 10min for 75 DEG C in autoclave, after cooling
It is spare.
4. a kind of anli pear rose vinegar brewage process according to claim 1, it is characterised in that step 3. more specific technique
Step is：
By the roseleaf and anli pear juice after sterilization, according to mass ratio 1:4 are mixed, and activated saccharomyces cerevisiae, ferment are accessed
Mother is liquid medium, and yeast concentration is no less than 109/ mL, inoculum concentration are the 1% of anli pear juice volume；It ferments under the conditions of 20 DEG C,
When volume fraction of ethanol is up to 7%, alcohol fermentation terminates, and obtains wine liquid.
5. a kind of anli pear rose vinegar brewage process according to claim 1, it is characterised in that step 6. more specific technique
Step is：
Anli pear rose vinegar after ageing first removes roseleaf with 4 layers of filtered through gauze, is filtered, removed with plate filter again later
The impurity such as precipitation are removed, then sterilize 15min under the conditions of 95 DEG C with chip sterilization machine.
6. a kind of anli pear rose vinegar brewage process according to claim 1, it is characterised in that activated saccharomyces cerevisiae system
Preparation Method is：
The step 1. middle anli pear juice obtained is taken, 121 DEG C, 20min sterilizings are cooling spare；
Brewer's dried yeast is taken, is fully dissolved in sterile water, bacterium solution is obtained；Later aseptically, by bacterium solution inoculum
In anli pear juice after to sterilizing, at 25 DEG C, culture to saccharomyces cerevisiae concentration reaches 10 under the conditions of 160rpm9/mL。
7. a kind of anli pear rose vinegar brewage process according to claim 1, it is characterised in that prepared by activated acetic acid bacteria
Method is：
Wine juice of the step 3. after alcohol fermentation is taken, is filtered to remove roseleaf, 115 DEG C, 15min sterilizings, cooling is spare；
Acetic acid bacteria parent species are taken, are fully dissolved in sterile water, bacterium solution is obtained, later aseptically, by bacterium solution inoculum
In wine juice after to sterilizing, at 37 DEG C, culture to acetic acid bacteria concentration reaches 10 under the conditions of 200rpm9/mL。
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113136310A (en) * | 2021-06-07 | 2021-07-20 | 青海省农林科学院 | Highland barley and rose vinegar and preparation method thereof |
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| CN1904026A (en) * | 2006-07-31 | 2007-01-31 | 杜宝海 | Brewing technology of pear drink vinegar |
| CN103710249A (en) * | 2012-10-09 | 2014-04-09 | 安徽(砀山)果源果乐技术研究院 | Preparation method of pear vinegar |
| CN107058042A (en) * | 2017-02-16 | 2017-08-18 | 山西省医药与生命科学研究院 | A kind of yellow rose flowers and fruits vinegar and its manufacture method |
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2018
- 2018-06-28 CN CN201810687042.5A patent/CN108504537A/en active Pending
Patent Citations (3)
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| CN1904026A (en) * | 2006-07-31 | 2007-01-31 | 杜宝海 | Brewing technology of pear drink vinegar |
| CN103710249A (en) * | 2012-10-09 | 2014-04-09 | 安徽(砀山)果源果乐技术研究院 | Preparation method of pear vinegar |
| CN107058042A (en) * | 2017-02-16 | 2017-08-18 | 山西省医药与生命科学研究院 | A kind of yellow rose flowers and fruits vinegar and its manufacture method |
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Application publication date: 20180907 |