CN109234135A - A kind of preparation method of apple vinegar - Google Patents
A kind of preparation method of apple vinegar Download PDFInfo
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- CN109234135A CN109234135A CN201811280328.8A CN201811280328A CN109234135A CN 109234135 A CN109234135 A CN 109234135A CN 201811280328 A CN201811280328 A CN 201811280328A CN 109234135 A CN109234135 A CN 109234135A
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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 invention discloses a kind of preparation methods of apple vinegar, comprising the following steps: (1) stripping and slicing after cleaning apple squeezes the juice, filtrate is then obtained by filtration；(2) pectase is added in filtrate, handles 1-3h under the conditions of temperature is 50-60 DEG C, then be warming up to 80-90 DEG C of enzyme deactivation 5-10min, then the mixed sugar of rock sugar and primverose is added, the amount that mixed sugar is added is 100-300g/L, and adjusting ph of a juice is 4-5, obtains karusen；(3) yeast after activation is added, carries out wine fermentation in the fermenter, lactic acid bacteria ferment is added in the main fermentation later period and carries out anaerobic fermentation, being then diluted with water adjustment alcoholic strength is 3-8%；(4) acetic acid bacteria that access apparatus for acetic acid fermentation tank is split fermentation method addition 0.5-2% under the conditions of 28-33 DEG C after sterilizing ferments 2-4 days no longer rises to acidity, terminates fermentation；(5) filter sterilization.Preparation method of the invention, by secondary fermentation, the apple vinegar unique flavor being prepared, mouthfeel is good, and tart flavour does not stimulate in apple vinegar.Preparation method is simple, easily operated.
Description
Technical field
The present invention relates to fruit vinegar field, in particular to a kind of preparation method of apple vinegar.
Background technique
Apple vinegar, refer to cider it is fermented made of vinegar, again convert with drink made of the raw materials such as cider.It is not
Flavouring in kitchen.Former vinegar of apple, which is converted, makes have sweet tea in taste acid with cider, and sweet and sour had both cleared up the raw vinegar of original vinegar
Taste, it is also fragrant and sweet with fruit juice, it drinks very tasty and refreshing.
Apple vinegar is to rise to be the comprehensive utilization for realizing apple and the new product developed in recent years, containing rich in apple vinegar
Rich organic acid can soften plant fiber and promote the metabolism of sugar, dissolve the sclerotin in animal based food, promote the suction of calcium and phosphorus
It receives, and " fatigue substances " the i.e. Lactic acid and Pyruvic acid in muscle can be released, vinegar is also adjustable the acid-base balance in blood, helps to disappear
Change, promotes the absorption of nutriment in food, and inhibit and reduce the formation of oxide in aging course.
The information disclosed in the background technology section is intended only to increase the understanding to general background of the invention, without answering
When being considered as recognizing or imply that the information constitutes the prior art already known to those of ordinary skill in the art in any form.
Summary of the invention
The purpose of the present invention is to provide a kind of preparation methods of apple vinegar, to overcome tart flavour irritation in apple vinegar prominent
Out, the bad disadvantage of mouthfeel.
To achieve the above object, the present invention provides a kind of preparation methods of apple vinegar, comprising the following steps:
(1) stripping and slicing after cleaning apple, squeezes the juice, filtrate is then obtained by filtration；
(2) pectase is added in filtrate, handles 1-3h under the conditions of temperature is 50-60 DEG C, then be warming up to 80-90 DEG C and go out
Then the mixed sugar of rock sugar and primverose is added in enzyme 5-10min, the amount that mixed sugar is added is 100-300g/L, adjusts fruit juice pH
Value is 4-5, obtains karusen；
(3) be added activation after yeast, carry out wine fermentation in the fermenter, the main fermentation later period be added lactic acid bacteria ferment into
Row anaerobic fermentation, being then diluted with water adjustment alcoholic strength is 3-8%；
(4) apparatus for acetic acid fermentation tank is accessed after sterilizing is split fermentation method addition 0.5-2%'s under the conditions of 28-33 DEG C
Acetic acid bacteria ferments 2-4 days no longer to be risen to acidity, terminates fermentation；
(5) filter sterilization.
Preferably, in above-mentioned technical proposal, antioxidant, the antioxidant are added in step (1) in juice-extracting process
For vitamin C, addition is the 0.1-0.5% of apple total amount.
Preferably, in above-mentioned technical proposal, the amount that pectase is added in step (2) is the 0.1-1% of apple total amount.
Preferably, in above-mentioned technical proposal, rock sugar and the mass ratio of primverose mixing are 1-3:1 in step (2).
Preferably, in above-mentioned technical proposal, the amount that yeast is added in step (3) is the 0.01-0.1% of apple total amount,
It ferments 7-12 days under the conditions of 20-30 DEG C.
Preferably, in above-mentioned technical proposal, the amount that lactic acid bacteria is added in step (3) is the 0.1-2% of apple total amount.
Preferably, in above-mentioned technical proposal, sterilizing obtains in step (5) for apple vinegar is heated to 90-105 DEG C of sterilizing
Finished product fruit vinegar.
Compared with prior art, the invention has the following beneficial effects: the preparation method of apple vinegar of the present invention, process is secondary
Fermentation, the apple vinegar unique flavor being prepared, mouthfeel is good, and tart flavour does not stimulate in apple vinegar.Preparation method is simple, is easy to grasp
Make.
Specific embodiment
Combined with specific embodiments below, specific embodiments of the present invention will be described in detail, it is to be understood that this hair
Bright protection scope is not limited by the specific implementation.
Embodiment 1
A kind of preparation method of apple vinegar, comprising the following steps:
(1) apple is enucleated, stripping and slicing after cleaning squeezes the juice, antioxidant is added in juice-extracting process, described anti-oxidant
Agent is vitamin C, and addition is the 0.3% of apple total amount, and filtrate is then obtained by filtration；
(2) pectase is added in filtrate, the amount that pectase is added is the 0.7% of apple total amount, is 55 DEG C of items in temperature
2h is handled under part, then is warming up to 85 DEG C of enzyme deactivation 8min, and the mixed sugar of rock sugar and primverose, rock sugar and primverose mixing is then added
Mass ratio be 2:1, be added mixed sugar amount be 200g/L, adjust ph of a juice be 4.5, obtain karusen；
(3) yeast after activation is added in karusen, the amount that yeast is added is the 0.06% of apple total amount, in 20-30
It ferments 9 days under the conditions of DEG C.Wine fermentation is carried out in the fermenter, and lactic acid bacteria ferment is added in the main fermentation later period and carries out anaerobic fermentation,
The amount that lactic acid bacteria is added is the 1% of apple total amount, and anaerobic fermentation 4 days, being then diluted with water adjustment alcoholic strength was 6%；
(4) apparatus for acetic acid fermentation tank is accessed after sterilizing, and the acetic acid that fermentation method is added 1.3% is split under the conditions of 30 DEG C
Bacterium is fermented 3 days no longer to be risen to acidity, terminates fermentation；
(5) filter sterilization sterilizes as apple vinegar is heated to 100 DEG C of sterilizings, then filling, obtains finished product fruit vinegar.
Embodiment 2
A kind of preparation method of apple vinegar, comprising the following steps:
(1) apple is enucleated, stripping and slicing after cleaning squeezes the juice, antioxidant is added in juice-extracting process, described anti-oxidant
Agent is vitamin C, and addition is the 0.1% of apple total amount, and filtrate is then obtained by filtration；
(2) pectase is added in filtrate, the amount that pectase is added is the 0.1% of apple total amount, is 60 DEG C of items in temperature
3h is handled under part, then is warming up to 90 DEG C of enzyme deactivation 10min, the mixed sugar of rock sugar and primverose is then added, and rock sugar and primverose are mixed
The mass ratio of conjunction is 1:1, and the amount that mixed sugar is added is 100g/L, and adjusting ph of a juice is 4, obtains karusen；
(3) yeast after activation is added, the amount that yeast is added is the 0.1% of apple total amount, ferments 7 under the conditions of 30 DEG C
It.Wine fermentation is carried out in the fermenter, and lactic acid bacteria ferment is added in the main fermentation later period and carries out anaerobic fermentation, anaerobic fermentation 3 days, adds
The amount for entering lactic acid bacteria is the 2% of apple total amount, and being then diluted with water adjustment alcoholic strength is 8%；
(4) apparatus for acetic acid fermentation tank is accessed after sterilizing, and the acetic acid that fermentation method is added 0.5% is split under the conditions of 28 DEG C
Bacterium is fermented 2 days no longer to be risen to acidity, terminates fermentation；
(5) filter sterilization sterilizes as apple vinegar is heated to 105 DEG C of sterilizings, then filling, obtains finished product fruit vinegar.
Embodiment 3
A kind of preparation method of apple vinegar, comprising the following steps:
(1) apple is enucleated, stripping and slicing after cleaning squeezes the juice, antioxidant is added in juice-extracting process, described anti-oxidant
Agent is vitamin C, and addition is the 0.5% of apple total amount, and filtrate is then obtained by filtration；
(2) pectase is added in filtrate, the amount that pectase is added is the 1% of apple total amount, is 50 DEG C of conditions in temperature
Lower processing 1h, then 80 DEG C of enzyme deactivation 5min are warming up to, the mixed sugar of rock sugar and primverose is then added, what rock sugar and primverose mixed
Mass ratio is 3:1, and the amount that mixed sugar is added is 300g/L, and adjusting ph of a juice is 5, obtains karusen；
(3) yeast after activation is added, the amount that yeast is added is the 0.01% of apple total amount, ferments 12 at 20 °C
It.Wine fermentation is carried out in the fermenter, and lactic acid bacteria ferment is added in the main fermentation later period and carries out anaerobic fermentation, anaerobic fermentation 5 days, adds
The amount for entering lactic acid bacteria is the 0.1% of apple total amount, and being then diluted with water adjustment alcoholic strength is 3%；
(4) apparatus for acetic acid fermentation tank is accessed after sterilizing, and the acetic acid bacteria that fermentation method is added 2% is split under the conditions of 33 DEG C
Fermentation no longer rises for 4 days to acidity, terminates fermentation；
(5) filter sterilization sterilizes as apple vinegar is heated to 90 DEG C of sterilizings, then filling, obtains finished product fruit vinegar.
Comparative example 1
A kind of preparation method of apple vinegar, comprising the following steps:
(1) apple is enucleated, stripping and slicing after cleaning squeezes the juice, antioxidant is added in juice-extracting process, described anti-oxidant
Agent is vitamin C, and addition is the 0.3% of apple total amount, and filtrate is then obtained by filtration；
(2) pectase is added in filtrate, the amount that pectase is added is the 0.7% of apple total amount, is 55 DEG C of items in temperature
2h is handled under part, then is warming up to 85 DEG C of enzyme deactivation 8min, and the mixed sugar of rock sugar and primverose, rock sugar and primverose mixing is then added
Mass ratio be 2:1, be added mixed sugar amount be 200g/L, adjust ph of a juice be 4.5, obtain karusen；
(3) yeast after activation is added in karusen, the amount that yeast is added is the 0.06% of apple total amount, in 20-30
It ferments 9 days under the conditions of DEG C, being then diluted with water adjustment alcoholic strength is 6%；
(4) apparatus for acetic acid fermentation tank is accessed after sterilizing, and the acetic acid that fermentation method is added 1.3% is split under the conditions of 30 DEG C
Bacterium is fermented 3 days no longer to be risen to acidity, terminates fermentation；
(5) filter sterilization sterilizes as apple vinegar is heated to 100 DEG C of sterilizings, then filling, obtains finished product fruit vinegar.
The fruit vinegar quality preservation of distinct methods fermenting and producing apple vinegar, as shown in table 1.
The apple vinegar quality preservation of the different preparation method preparations of table 1
As shown in table 1, the apple vinegar that preparation method is prepared through the invention, nutrition more horn of plenty, mouthfeel is soft, fragrant
Taste is strong.
The aforementioned description to specific exemplary embodiment of the invention is in order to illustrate and illustration purpose.These descriptions
It is not wishing to limit the invention to disclosed precise forms, and it will be apparent that according to the above instruction, can much be changed
And variation.The purpose of selecting and describing the exemplary embodiment is that explaining specific principle of the invention and its actually answering
With so that those skilled in the art can be realized and utilize a variety of different exemplary implementation schemes of the invention and
Various chooses and changes.The scope of the present invention is intended to be limited by claims and its equivalents.
Claims (7)
1. a kind of preparation method of apple vinegar, which comprises the following steps:
(1) stripping and slicing after cleaning apple, squeezes the juice, filtrate is then obtained by filtration；
(2) pectase is added in filtrate, handles 1-3h under the conditions of temperature is 50-60 DEG C, then be warming up to 80-90 DEG C of enzyme deactivation 5-
Then the mixed sugar of rock sugar and primverose is added in 10min, the amount that mixed sugar is added is 100-300g/L, adjusts ph of a juice and is
4-5 obtains karusen；
(3) yeast after activation is added, carries out wine fermentation in the fermenter, lactic acid bacteria ferment is added in the main fermentation later period and is detested
Aerobe fermentation, being then diluted with water adjustment alcoholic strength is 3-8%；
(4) apparatus for acetic acid fermentation tank is accessed after sterilizing, and the acetic acid that 0.5-2% is added in fermentation method is split under the conditions of 28-33 DEG C
Bacterium is fermented 2-4 days no longer to be risen to acidity, terminates fermentation；
(5) filter sterilization.
2. the preparation method of apple vinegar according to claim 1, which is characterized in that step adds in juice-extracting process in (1)
Add antioxidant, the antioxidant is vitamin C, and addition is the 0.1-0.5% of apple total amount.
3. the preparation method of apple vinegar according to claim 1, which is characterized in that the amount of pectase is added in step (2)
For the 0.1-1% of apple total amount.
4. the preparation method of apple vinegar according to claim 1, which is characterized in that rock sugar and primverose are mixed in step (2)
The mass ratio of conjunction is 1-3:1.
5. the preparation method of apple vinegar according to claim 1, which is characterized in that the amount of addition yeast is in step (3)
The 0.01-0.1% of apple total amount ferments 7-12 days under the conditions of 20-30 DEG C.
6. the preparation method of apple vinegar according to claim 1, which is characterized in that the amount of lactic acid bacteria is added in step (3)
For the 0.1-2% of apple total amount.
7. the preparation method of apple vinegar according to claim 1, which is characterized in that sterilizing is by apple vinegar in step (5)
It is heated to 90-105 DEG C of sterilizing, obtains finished product fruit vinegar.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811280328.8A CN109234135A (en) | 2018-10-30 | 2018-10-30 | A kind of preparation method of apple vinegar |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201811280328.8A CN109234135A (en) | 2018-10-30 | 2018-10-30 | A kind of preparation method of apple vinegar |
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| CN109234135A true CN109234135A (en) | 2019-01-18 |
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| CN201811280328.8A Pending CN109234135A (en) | 2018-10-30 | 2018-10-30 | A kind of preparation method of apple vinegar |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112226331A (en) * | 2020-10-28 | 2021-01-15 | 天地壹号饮料股份有限公司 | Method for brewing apple vinegar by malic acid-lactic acid fermentation method |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102994362A (en) * | 2012-12-06 | 2013-03-27 | 陕西科技大学 | Method for fermenting apple vinegar |
| CN104293639A (en) * | 2014-10-28 | 2015-01-21 | 天地壹号饮料股份有限公司 | Apple vinegar fermentation production method |
-
2018
- 2018-10-30 CN CN201811280328.8A patent/CN109234135A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102994362A (en) * | 2012-12-06 | 2013-03-27 | 陕西科技大学 | Method for fermenting apple vinegar |
| CN102994362B (en) * | 2012-12-06 | 2014-03-12 | 陕西科技大学 | Method for fermenting apple vinegar |
| CN104293639A (en) * | 2014-10-28 | 2015-01-21 | 天地壹号饮料股份有限公司 | Apple vinegar fermentation production method |
Non-Patent Citations (1)
| Title |
|---|
| 广西壮族自治区农业学校: "《酿造学》", 31 May 1991, 农业出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112226331A (en) * | 2020-10-28 | 2021-01-15 | 天地壹号饮料股份有限公司 | Method for brewing apple vinegar by malic acid-lactic acid fermentation method |
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Application publication date: 20190118 |