CN109593630B - Fermented seedless wampee vinegar and preparation method and application thereof - Google Patents
Fermented seedless wampee vinegar and preparation method and application thereof Download PDFInfo
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Abstract
The invention discloses a fermented seedless wampee fruit vinegar and a preparation method and application thereof. The invention takes mature high-quality kerneless wampee as a raw material, adds enzyme for plant extraction to carry out enzymolysis under controlled temperature, then adds wine brewing yeast, multi-micro bran koji, active acetic acid bacteria and corncobs to carry out alcohol fermentation and acetic acid fermentation synchronously, finally reduces the temperature, adds bentonite to carry out aging and then filters, thus obtaining the kerneless wampee vinegar which is soft and tasty, has high clarity, strong protein stability and good health care effect. The invention can effectively reserve the rich aroma components, functional components and nutrient components in the seedless wampee; can effectively prevent the acidity reduction caused by the peroxidation phenomenon; can obviously improve the acid production rate and acid production stability of the fruit vinegar and improve the quality of the fruit vinegar.
Description
Technical Field
The invention relates to fermented fruit vinegar, and in particular relates to fermented seedless clausena lansium fruit vinegar and a preparation method and application thereof.
Background
The Yunan seedless Chinese wampee is originally produced in cities and towns in Yunan county, the tree age has been over 100 years, the vigour is still vigorous, and fruits are tired. The seedless wampee has thin peel, the edible rate of over 79.4 percent, yellow and white pulp, firm and tender inner quality, thick meat, juicy pulp, no residue, moderate sweetness and sourness and aromatic flavor. It has high nutritive value, contains vitamin C43.8 mg, fructose and amino acid, and has the functions of promoting digestion, regulating stomach function, invigorating spleen, eliminating malnutritional stagnation, eliminating phlegm, regulating qi, moistening lung, relieving cough, promoting the production of body fluid, etc. According to the knowledge of relevant departments, the planting area of the seedless wampee in Yunan county is 7.8 ten thousand mu, the annual total yield is about 3 ten thousand tons, and the whole industrial output value is 10 hundred million yuan recently. The yellow-skinned fruit is rich in nutrition, but the mature period of the yellow-skinned fruit is in a high-temperature humid season, the storage period of the picked fresh fruit is short, and the fresh fruit begins to become soft and rot in the next day under natural conditions. The processing of wampee mainly focuses on fruit wine, vinegar blending, wine preparation, preserved fruit, jam and fruit cake, but no relevant report is available for brewing fermented type seedless wampee vinegar by using seedless wampee, and although certain progress is made in China, the wampee vinegar production technology still has many key technical problems to be solved: for example, the wampee fruit vinegar production process is traditional and laggard due to the brewing technology, the production period of the fruit vinegar is long, the produced wampee fruit vinegar is low in acidity, few in fragrance component types and low in fragrance content, and the acidity is reduced due to easy oxidation during aging.
Disclosure of Invention
The invention aims at overcoming the defects of the prior art and providing a preparation method of fermented seedless wampee vinegar.
The invention also aims to provide the fermented kerneless wampee vinegar obtained by the preparation method.
The invention further aims to provide application of the fermented kerneless wampee vinegar.
The purpose of the invention is realized by the following technical scheme: a preparation method of fermented seedless wampee vinegar comprises the following steps:
(1) raw material selection and enzyme treatment: cleaning seedless wampee, and crushing into pulp to obtain wampee pulp; then adding enzyme for plant extraction for temperature control enzymolysis;
(2) the alcohol fermentation and the acetic acid fermentation are carried out synchronously:
adding wine brewing yeast, multi-micro bran koji and pre-activated active acetic acid bacteria into the enzymolysis product obtained in the step (1) to obtain fermentation liquor, and fermenting at the temperature of 21.7-22.3 ℃;
secondly, when the alcohol content is detected to be 7.1-8.1 vol%, the total sugar is less than 5g/L, a bacterial film begins to appear on the liquid surface, and the acidity is detected to be more than 30g/L, adding the corncobs immediately for segmented temperature control fermentation: in the first stage, first temperature-controlled fermentation is carried out at 30.3-31.7 ℃; when acetic acid bacteria form a bacterial film on the liquid surface and the acidity is measured to be 48-55 g/L and the alcoholic strength is measured to be less than 1.3% vol, supplementing the kerneless wampee fermented wine, carrying out temperature-controlled fermentation at the second stage under the condition of 32.4-34.6 ℃, and finishing the alcoholic fermentation and the acetic acid fermentation when the final acidity is measured to be 75-83 g/L and the final alcoholic strength is measured to be less than 0.4% vol;
thirdly, separating out the pomace and taking supernatant fluid;
(3) after-ripening and aging: mixing the supernatant obtained in the step (2) with bentonite uniformly, and ageing at controlled temperature to obtain a kerneless wampee fruit vinegar stock solution;
(4) blending, filtering and sterilizing: and (4) blending, filtering and sterilizing the seedless wampee fruit vinegar stock solution obtained in the step (3) to obtain the seedless wampee fruit vinegar.
The preferred non-nucleated clausena lansium in the step (1) is high-quality non-nucleated clausena lansium which is medium-cooked, has the total sugar content of 125-137 g/L and has the total acid content of 11-13 g/L.
The washing step in the step (1) is preferably performed by washing with sterilized water.
The step of crushing in step (1) is preferably crushing into slurry by a screw pump.
The plant-extracting enzyme described in the step (1) is preferably an enzyme for plant extraction produced by Ningxia and Debi Biotechnology Co., Ltd.
The dosage of the plant extraction enzyme in the step (1) is calculated according to the final concentration of the plant extraction enzyme in an enzymolysis system of 130-150 mg/L, and more preferably calculated according to the final concentration of the plant extraction enzyme in the enzymolysis system of 130-140 mg/L.
The temperature-controlled enzymolysis condition in the step (1) is preferably enzymolysis for 12.4-13.8 hours at the temperature of 11.2-13.2 ℃; more preferably, the enzymolysis is carried out for 12.5 to 13.3 hours at the temperature of 11.6 to 12.4 ℃.
The wine saccharomyces cerevisiae in the step (2) is preferably wine saccharomyces cerevisiae Lalvin Rhone
The addition amount of the wine saccharomyces cerevisiae in the step (2) is preferably calculated according to the final concentration of the wine saccharomyces cerevisiae in the fermentation liquid of 0.24-0.36 g/L.
The multi-micro bran koji in the step (2) is preferably multi-micro bran koji from brewing families in Henan Zhou Kong.
The dosage of the multi-micro bran koji in the step (2) is calculated according to the final concentration of the multi-micro bran koji in the fermentation liquor of 650 mg/L-670 mg/L.
The active acetic acid bacteria in the step (2) are preferably active acetic acid bacteria of Jining Yuyuan Biotech limited.
The specific operation of the pre-activation in the step (2) is preferably: mixing active acetic acid bacteria, vinegar and water with the temperature of 30-32 ℃ according to the proportion of 1 g: 4-6 mL: mixing 10-14 mL of the mixture, stirring and preserving heat for 1-3 hours; more preferably: mixing active acetic acid bacteria, vinegar and water with the temperature of 30-32 ℃ at a ratio of 1 g: 5mL of: 12mL of the mixture was mixed, stirred well and incubated for 2 hours.
The vinegar is preferably vinegar with the acidity of 50-55 g/L; more preferably vinegar having an acidity of 54 g/L.
The vinegar is preferably puree fruit vinegar; more preferably, Shinicampp apple vinegar from Peking Jia flourishing commercial Co., Ltd.
And (3) calculating the dosage of the active acetic acid bacteria in the step (2) according to the final concentration of the active acetic acid bacteria in the fermentation liquor of 3.5-4.7 g/L.
The fermentation temperature in the first step (2) is preferably 21.8 to 22.2 ℃.
The fermentation time in the first step (2) is preferably 9-11 days; more preferably 9.5 to 10.5 days.
The fermentation period in the step (2) is further characterized by comprising the following operations: the fermentation broth was stirred daily.
The number of times of stirring is preferably 2 times per day.
The concentration of the total sugar in the step (2) is preferably 1.5-4.0 g/L; more preferably 2.7 to 3.7 g/L.
The acidity of the mycoderm before temperature-controlled fermentation in the step (2) is preferably 31.8-34.0 g/L; more preferably 31.4 to 33.6 g/L.
The alcohol content before temperature-controlled fermentation in the step (2) is preferably 7.1-8.1% vol; more preferably 7.4% vol to 7.8% vol.
The corncob in the step (2) is preferably the corncob obtained after the seeds of the farmer dried corn are removed.
The addition amount of the corncobs in the step (2) is preferably calculated according to the final concentration of the corncobs in the fermentation liquor of 35-43 g/L.
The alcoholic strength of the fermentation liquor during supplementing the kerneless wampee fermentation liquor in the step (2) is preferably 0.5-1.2% vol; more preferably 0.8 to 1.2% vol; most preferably 1.1% vol.
The time for the first temperature-controlled fermentation in the step (2) is preferably 6 to 7 days, more preferably 6.5 to 7 days, and most preferably 7 days.
The coreless wampee fermented wine in the step (2) is preferably coreless wampee fermented wine with the alcoholic strength of 7.5% vol.
The reference literature of the seedless wampee fermented wine is ' Huangxing source, Liu Yong, Suzhuhua and the like, ' Barlon ' fermented type seedless wampee wine ' development [ J ] brewing science and technology, 2018(3):77-86 ', preparation, and the alcoholic strength is adjusted according to actual requirements.
The addition amount of the kerneless wampee fermented wine is calculated according to the final concentration of the kerneless wampee fermented wine in the fermentation liquid of 96-102 g/L.
The acidity of the seedless Chinese wampee fermented wine before addition in the step (2) is preferably 49-53 g/L, more preferably 50-52 g/L, and most preferably 51 g/L.
The time for the temperature-controlled fermentation in the second stage in the step (2) is preferably 17 to 20 days, more preferably 18 to 20 days, and most preferably 20 days.
The final alcoholic strength in the step (2) is preferably 0.25-0.38% vol; more preferably 0.26 to 0.38% vol.
The bentonite in the step (3) is preferably zero lees bentonite BZO of Shanghai Ding Tang International trade Co.
The dosage of the bentonite in the step (3) is calculated according to 0.31-0.45 g/L of supernatant fluid.
The temperature of the aging in the step (3) is preferably 7.7-9.3 ℃.
The aging time in the step (3) is preferably 6 months.
The components used in the blending in the step (4) are as follows in percentage by mass: 15% of seedless wampee fruit vinegar stock solution, 5% of rock candy and the balance of purified water.
The filtration in step (4) is preferably filtration using a microporous acetate fiber filtration membrane.
The microporous acetate fiber filtering membrane is preferably a microporous acetate fiber filtering membrane with the aperture of 0.2-0.45 mu m.
The sterilization condition in the step (4) is preferably sterilization in a water bath at the temperature of 60-70 ℃ for 25-35 minutes; more preferably, sterilization is carried out in a water bath at 67 ℃ for 33 minutes.
A fermented seedless wampee fruit vinegar is prepared by the above preparation method. The fermented seedless wampee fruit vinegar is brownish yellow, has unique fruity flavor of seedless wampee and strong vinegar flavor, and has pure and soft sour, slightly sweet and refreshing taste, and good stability.
The fermented kerneless wampee vinegar is applied to the food field.
Compared with the prior art, the invention has the following advantages and beneficial effects:
1. the invention adopts the enzyme for plant extraction to carry out temperature-controlled enzymolysis, can obviously improve the cell wall destruction rate of the kerneless wampee on the basis of the traditional process, enables the extracted target substances (vitamins, amino acids, organic acids and the like) to be more fully released, and increases the extraction rate by more than 15 percent. Effectively retains the rich aroma components, functional components and nutrient components in the seedless wampee.
2. The method adopts a method for synchronously carrying out alcohol fermentation and acetic acid fermentation, firstly utilizes the advantages of the alcohol fermentation and the disadvantages of the acetic acid fermentation (the wine brewing yeast can rapidly start fermentation under the low-temperature condition, and the active acetic acid bacteria can slowly start fermentation under the low-temperature condition); then adding corncob for segmented temperature-controlled fermentation of the seedless wampee fruit vinegar. The method can obviously improve the fermentation speed and the yield of the kerneless wampee fruit vinegar, can enable the kerneless wampee fruit vinegar to form various fermentation products, generates various organic acids and various esters, and enables the wine body to be fuller.
3. After the acetic acid fermentation is finished, adding bentonite in time, ageing for 6 months at 7.7-9.3 ℃, and filtering to obtain the seedless clausena lansium vinegar which is soft, tasty, high in clarity, strong in protein stability and good in health care effect. The operation can effectively prevent the reduction of acidity caused by the peroxidation phenomenon.
4. The development of novel seedless wampee fruit vinegar brings a new growth point for the seedless wampee industry. The fermentation type kerneless wampee fruit vinegar is produced by taking high-quality kerneless wampee matured in south of the province as a raw material, not only can solve the novel utilization problem of the kerneless wampee industry, but also adds a new variety with stronger market potential for the fruit vinegar.
Detailed Description
The present invention will be described in further detail with reference to examples, but the embodiments of the present invention are not limited thereto.
Example 1
(1) Raw material selection and enzyme treatment: selecting high-quality kerneless wampee with medium ripeness, 125-137 g/L of total sugar and 11-13 g/L of total acid, cleaning the kerneless wampee with sterilizing water, smashing the kerneless wampee into slurry by using a screw pump, and adding plant extraction enzyme (Ningxia and Kyobi biotechnology limited) to carry out enzymolysis for 12.5 hours at 11.6 ℃. Wherein the enzyme for plant extraction is added in an enzymolysis system at a final concentration of 130 mg/L.
(2) The alcohol fermentation and the acetic acid fermentation are carried out synchronously: activated acetic acid bacteria (jiningyuyuan biotechnology ltd, and germination rate:>70 percent), Shinnieckep apple vinegar solution (acidity of 54g/L, Beijing Jia popular commercial Co., Ltd.) and warm water at 30 ℃ in a proportion of 1 g: 5mL of: mixing the raw materials according to the proportion of 12mL, fully stirring and preserving heat for 2 hours to prepare activated active acetic acid bacteria for later use. After the enzymolysis is finished, the Lalvin Rhone yeast for wine brewing is added
(France Raman group, adding amount is 0.24g/L), multi-micro bran koji (Henan Zhou Kou from brewing house, adding amount is 650mg/L), activated active acetic acid bacteria (adding amount is 3.5g/L), stirring well, fermenting the obtained fermentation liquor at 21.8 deg.C for 9.5 days, and stirring 2 times per day. When the alcohol content is detected to be 7.6% vol and the total sugar is 3.2g/L, the liquid level begins to generate a mycoderm and the detection is carried outAdding corncob (the corncob obtained after the seeds of farmhouse dried corn are removed, the addition amount is 35g/L) immediately when the acidity is 32.9g/L, fully stirring, performing fruit vinegar fermentation at 30.3-31.7 ℃ for 7 days, continuing to supplement the seedless wampee fermented wine (the alcoholic strength is 7.5% vol, the addition amount is 99 g/L) when the acetic acid bacteria form a mycoderm on the liquid level and the acidity is 51g/L, wherein the preparation method of the seedless wampee fermented wine is disclosed in the literature that the preparation method of the fermented seedless wampee wine is 'Huangxing source', Liugong, Suzhua and the like]The wine brewing technology, 2018(3) 77-86, discloses that the alcohol content is adjusted according to actual requirements, and the fruit vinegar fermentation is carried out for 20 days at the temperature of 32.4-34.6 ℃. When the final acidity is 79.37g/L and the alcoholic strength is 0.32% vol, the alcoholic fermentation and the acetic acid fermentation are completed. And finally separating the pomace to obtain supernatant.
(3) After-ripening and aging: and (3) adding the zero-lees bentonite BZO (Shanghai Ding Tang International trade Co., Ltd., adding amount of 0.31 g/L) into the supernatant obtained in the step (2), uniformly mixing, covering, and ageing at 7.7 ℃ for 6 months to ensure that the mixture undergoes complex biochemical reaction to form a large amount of aromatic substances, so that the fruit vinegar has excellent quality and rich flavor.
(4) Blending, filtering and sterilizing: blending the seedless wampee fruit vinegar stock solution obtained in the step (4), wherein the components are as follows in percentage by mass: 15% of seedless wampee fruit vinegar stock solution, 5% of rock candy and the balance of purified water. Then filtering by using 7001-0004 microporous acetate fiber filtering membrane WCA (Correct honesty testing instrument company) with the aperture of 0.2 mu m, finally bottling and sealing the fruit vinegar, and sterilizing in water bath at 67.0 ℃ for 33 minutes to obtain the finished product of the seedless wampee fruit vinegar.
The fermented seedless wampee fruit vinegar is brownish yellow, has the unique fruit flavor of the seedless wampee and the strong vinegar wine flavor, and is pure and soft in sour taste, slightly sweet and refreshing in taste and good in stability. The total acid (g/L, calculated by acetic acid) is 79.37g/L measured according to the GB/T12456 method, the content of mould and yeast is 7CFU/mL measured according to the GB/T4789.15 method, the content of escherichia coli is 0MPN/mL measured according to the GB/T4789.3 method, and the requirements of national food safety standard NYT2987-2016 green food fruit vinegar beverage are met.
Example 2
(1) Raw material selection and enzyme treatment: selecting high-quality kerneless wampee with medium maturity, 125-137 g/L of total sugar and 11-13 g/L of total acid, cleaning by sterilizing water, smashing into slurry by using a screw pump, and then adding plant extraction enzyme (Ningxia and Bingbi biotechnology limited company) for enzymolysis at 12.0 ℃ for 12.9 hours. Wherein the enzyme for plant extraction is added according to the final concentration of 140mg/L in an enzymolysis system.
(2) The alcohol fermentation and the acetic acid fermentation are carried out synchronously: activated acetic acid bacteria (jiningyuyuan biotechnology ltd, and germination rate:>70 percent), Shinnieckep apple vinegar solution (acidity of 54g/L, Beijing Jia popular commercial Co., Ltd.) and warm water at 31 ℃ according to a ratio of 1 g: 5mL of: mixing the raw materials according to the proportion of 12mL, fully stirring and preserving heat for 2 hours to prepare activated active acetic acid bacteria for later use. After the enzymolysis is finished, the Lalvin Rhone yeast for wine brewing is added
(France Raman group, adding amount is 0.30g/L), multi-micro bran koji (Henan Zhou Kou from brewing house, adding amount is 660mg/L), activated active acetic acid bacteria (adding amount is 4.1g/L), stirring well to obtain fermentation liquor, fermenting at 22.0 deg.C for 10 days, and stirring 2 times per day. When the alcohol content is detected to be 7.8 vol, the total sugar is 2.7g/L, a corn cob (the corn cob obtained after seeds of farmhouse dried corn are removed and the addition amount is 39g/L) is added at once and is fully stirred when the liquid level starts to generate a mycoderm and the acidity is detected to be 33.6g/L, fruit vinegar fermentation is carried out for 7 days at the temperature of 30.3-31.7 ℃, when acetic acid bacteria form a mycoderm on the liquid level and the acidity is detected to be 51g/L, the alcoholic strength is 1.1 vol, and the kernal-free wampee fermented wine (the alcoholic strength is 7.5 vol and the addition amount is 99 g/L) is continuously supplemented (the preparation method of the kernal-free wampee fermented wine is disclosed in the documents of ' Huangxing source, Liuliang, Suzhua and the like. ' Barrony ratio ' fermented type kernal-free wampee wine [ J/L]Brewing science and technology, 2018(3):77-86 ", and the alcoholic strength is adjusted according to actual requirements. ) And raising the temperature to 32.4-34.6 ℃ for 20 days for fruit vinegar fermentation. When the final acidity is 81.22g/L and the alcoholic strength is 0.26% vol, the alcoholic fermentation and the acetic acid fermentation are completed. Finally separating out the pomace to obtainAnd (5) clear liquid.
(3) After-ripening and aging: after the acetification fermentation is finished, adding soapy soil BZO (added in an amount of 0.38g/L) with zero wine lees into the supernatant obtained in the step (2), uniformly stirring, sealing by a cover, and ageing at the temperature of 8.5 ℃ for 6 months to ensure that the vinegar generates complex biochemical reaction to form a large amount of aromatic substances, so that the fruit vinegar has good quality and rich flavor.
(4) Blending, filtering and sterilizing: blending the seedless wampee fruit vinegar stock solution obtained in the step (4), wherein the components are as follows in percentage by mass: according to the weight percentage, 15 percent of seedless wampee fruit vinegar stock solution, 5 percent of rock candy and the balance of purified water. Then filtering by using 7001-0004 microporous acetate fiber filtering membrane WCA (Correct honesty testing instrument company) with the aperture of 0.2 mu m, finally bottling and sealing the fruit vinegar, and sterilizing in water bath at 67.0 ℃ for 33 minutes to obtain the finished product of the seedless wampee fruit vinegar.
The fermented seedless wampee fruit vinegar is brownish yellow, has the unique fruit flavor of the seedless wampee and the strong vinegar wine flavor, and is pure and soft in sour taste, slightly sweet and refreshing in taste and good in stability. The total acid (g/L, calculated by acetic acid) is 81.22g/L measured according to the GB/T12456 method, the content of mould and yeast is 2CFU/mL measured according to the GB/T4789.15 method, the content of escherichia coli is 0MPN/mL measured according to the GB/T4789.3 method, and the requirements of national food safety standard NYT2987-2016 green food fruit vinegar beverage are met.
Example 3
(1) Raw material selection and enzyme treatment: selecting high-quality kerneless wampee with medium maturity, 125-137 g/L of total sugar and 11-13 g/L of total acid, cleaning by sterilizing water, smashing into slurry by using a screw pump, and then adding plant extraction enzyme (Ningxia and Bingbi biotechnology limited company) for enzymolysis for 13.3 hours at 12.4 ℃. Wherein the enzyme for plant extraction is added according to the final concentration of 140mg/L in an enzymolysis system.
(2) The alcohol fermentation and the acetic acid fermentation are carried out synchronously: activated acetic acid bacteria (jiningyuyuan biotechnology ltd, and germination rate:>70 percent), Shinnieckep apple vinegar solution (acidity of 54g/L, Beijing Jia popular commercial Co., Ltd.) and warm water at the temperature of 32 ℃ in a proportion of 1 g: 5mL of: mixing at a ratio of 12mL, stirring thoroughly and keeping the temperature for 2And (5) preparing activated active acetic acid bacteria for later use. After the enzymolysis is finished, the Lalvin Rhone yeast for wine brewing is added
(France Raman group, adding 0.36g/L), multi-micro bran koji (Henan Zhou Kou from brewers, adding 670mg/L), and active acetic acid bacteria (adding 4.7g/L) by stirring thoroughly, fermenting at 22.2 deg.C for 10.5 days, and stirring 2 times per day. When the alcohol content is detected to be 7.4% vol, the total sugar is 3.7g/L, a corn cob (the corn cob obtained after seeds of farmhouse dried corn are removed and the addition amount is 43g/L) is added at once and is fully stirred when the liquid level starts to generate a mycoderm and the acidity is detected to be 31.4g/L, fruit vinegar fermentation is carried out for 7 days at the temperature of 30.3-31.7 ℃, when the acetic acid bacteria forms a mycoderm on the liquid level and the acidity is detected to be 51g/L, the alcoholic strength is 1.1% vol, and the kernal-free wampee fermented wine (the alcoholic strength is 7.5% vol and the addition amount is 99 g/L) is continuously supplemented (the preparation method of the kernal-free wampee fermented wine is disclosed in the documents of ' Huangxing source, Liuliang, Suzhua and the like. ' Barrony ratio ' fermented type kernal-free wampee wine [ J/L wine preparation method]Brewing science and technology, 2018(3) 77-86, discloses that the alcoholic strength is adjusted according to actual requirements. ) And raising the temperature to 32.4-34.6 ℃ to perform fruit vinegar fermentation for 20 days. When the final acidity is detected to be 76.97g/L and the alcoholic strength is detected to be 0.38% vol, the alcoholic fermentation and the acetic acid fermentation are completed. And finally separating the pomace to obtain supernatant which is the seedless wampee fruit vinegar.
(3) After-ripening and aging: after the acetification fermentation is finished, the obtained seedless wampee fruit vinegar is added with zero-lees bentonite BZO (Shanghai Ding Tang International trade Co., Ltd., the addition amount is 0.45g/L), uniformly mixed, covered and sealed, and aged for 6 months at the temperature of preferably 9.3 ℃, so that the seedless wampee fruit vinegar generates complex biochemical reaction to form a large amount of aromatic substances, and the fruit vinegar has good quality and rich flavor.
(4) Blending, filtering and sterilizing: blending the seedless wampee fruit vinegar stock solution obtained in the step (4), wherein the components are as follows in percentage by mass: according to the formula, the seedless wampee fruit vinegar stock solution is 15 percent, the rock candy is 5 percent, and the balance is purified water. Then filtering by using 7001-0004 microporous acetate fiber filtering membrane WCA (Correct honesty testing instrument company) with the aperture of 0.2 mu m, finally bottling and sealing the fruit vinegar, and sterilizing in water bath at 67.0 ℃ for 33 minutes to obtain the finished product of the seedless wampee fruit vinegar.
The fermented seedless wampee fruit vinegar is brownish yellow, has the unique fruit flavor of the seedless wampee and the strong vinegar wine flavor, and is pure and soft in sour taste, slightly sweet and refreshing in taste and good in stability. The total acid (g/L, calculated by acetic acid) is 76.97g/L measured according to the GB/T12456 method, the content of mould and yeast is 5CFU/mL measured according to the GB/T4789.15 method, the content of escherichia coli is 0MPN/mL measured according to the GB/T4789.3 method, and the requirements of national food safety standard NYT2987-2016 green food fruit vinegar beverage are met.
Comparative example 1 selection of acetic acid bacteria
The quality of the brewed fruit vinegar depends on acetic acid bacteria for acetification to a great extent, each acetic acid bacteria has own characteristics, the acetic acid bacteria are main bacteria for determining the yield and the quality of the fruit vinegar and influence the acetification result, so that the selection of excellent acetic acid bacteria varieties is the premise for brewing high-quality fruit vinegar. On the basis of the preliminary experiments, the experimental procedures were the same AS those of example 1 except that acetic acid bacteria were acetic acid bacteria obtained from Yunshi Kogyo, Yunshi Biotech, Inc., Taitai, respectively (germination rate: > 70%), acetic acid bacteria obtained from Guangdong institute of microbiology, Keke AS1.41, and Shanghai dynasty, respectively, and the amounts of yeast added were 0.45g/L, respectively, and the data obtained by the repeated experiments are shown in Table 1:
TABLE 1 comparison table of acetification performance of different varieties of acetic acid bacteria
As can be seen from Table 1, the acetic acid bacteria are normally acetified and have strong adaptability to the yellow wine without stone, but the good selection of the acetic acid bacteria with Jining activity is obtained from the aspects of acid production, ester production, total bacterial count, Escherichia coli and sensory evaluation.
COMPARATIVE EXAMPLE 2 Effect of different enzyme preparations on the quality of Coreless wampee juice
The experimental procedure is the same as in example 1 except that: the enzyme preparations in step (1) are respectively brewing TC pectinase (German Erbsloh group), full-component cellulase (Xiaheng industry group) and enzyme for plant extraction (Ningxia and Debi biotechnology limited company), and data obtained through repeated experiments are shown in Table 2.
TABLE 2 Effect of different enzyme preparations
The juice yield is equal to (weight of squeezed juice (g)/weight of original fruit pulp (g)) x 100%, and the American Agilent amino acid analyzer L-8900
The experimental data show that the enzymolysis treatment is carried out by using the plant extraction enzyme, the enzymolysis effect is best, the juice yield of the fruit juice reaches 68.9%, the fruit juice has the effects of promoting the dissolution of nutrient components and polysaccharide and the release of fragrance, the total content of amino acid reaches 0.3126g/100g, and the product quality is favorably improved.
Comparative example 3 influence of stepwise fermentation process and synchronous fermentation process on fruit vinegar quality
On the basis of preliminary experiments, experiments were carried out, differing only in that:
(1) adopts a step-by-step fermentation process: firstly, alcohol fermentation: after the enzymolysis is finished, the Lalvin Rhone yeast for wine brewing is added
(France Raman group, the addition amount is 0.24g/L), and multi-micro bran koji (Henan Zhou Kou from brewers, the addition amount is 650mg/L) are fully and uniformly stirred, so that fermentation liquor is obtained to be fermented for 15 days at 21.8 ℃, the fermentation liquor is stirred for 2 times every day, the final alcohol content is detected to be 6.1% vol, and the residual sugar is 13 g/L; then carrying out vinegar production and fermentation: after the alcoholic fermentation is completed, activated active acetic acid bacteria (jining yuyuan biotechnology limited, and germination rate:>70% and 3.5g/L), and corncob (35 g/L) obtained by removing seeds from dried corn of farmhouse), fermenting at 30.3 deg.C for 12 days, and allowing acetic acid bacteria to form thin liquid surfaceAnd (3) performing fungus membrane fermentation, measuring the acidity to be 49g/L and the alcoholic strength to be 2.3% vol, continuously supplementing the kerneless wampee fermented wine (the alcoholic strength is 7.5% vol), and raising the temperature to 34.6 ℃ for performing fruit vinegar fermentation for 24 days. The final acidity was measured to be 63.3g/L, residual sugar 7.9g/L and alcohol content 1.4% vol. And finally separating the pomace to obtain supernatant which is the seedless wampee fruit vinegar.
(2) Adopts a synchronous fermentation process: by integrating the characteristics of fruits, the characteristics of strains and the like, the alcohol fermentation and the acetic acid fermentation are selected to be carried out synchronously: after the enzymolysis is finished, the Lalvin Rhone yeast for wine brewing is added
(France Raman group, addition of 0.24g/L), multi-micro bran koji (Henan Zhou Kou from brewing, addition of 650mg/L), activated active acetic acid bacteria (Jining Yuyuan biotechnology, Ltd., germination rate:>70 percent and the addition amount of 3.5g/L) are fully and evenly stirred to obtain fermentation liquor, and the fermentation liquor is fermented for 9.5 days at the temperature of 21.8 ℃ and stirred for 2 times every day. When the alcohol content is detected to be 8.1% vol, the total sugar is 2.5g/L, the liquid surface starts to generate a mycoderm and the acidity is detected to be 32g/L, adding corncobs (the corncobs are obtained after seeds of farmhouse dried corns are removed and the addition amount is 35g/L) immediately and fully stirring, firstly carrying out fruit vinegar fermentation for 7 days at 30.3 ℃, when acetic acid bacteria are formed into compact mycoderm on the liquid surface and the acidity is detected to be 64g/L, the alcohol content is 1.1% vol, continuously supplementing seedless wampee fermented wine (the alcohol content is 7.5% vol), and carrying out the fruit vinegar fermentation for 19.5 days at 34.6 ℃ by increasing the temperature. A final acidity of 81.2g/L, residual sugar of 1.7g/L and 0.2% vol was measured. And finally separating the pomace to obtain supernatant which is the seedless wampee fruit vinegar.
The results are shown in table 3:
TABLE 3 influence of different fermentation processes on the quality of fruit vinegar
| Serial number | Fermentation process | Fermentation time (h) for producing vinegar | Acid yield (g/L) | Time of fruit vinegar fermentation (d) | Residual sugar (g/L) |
| 1 | Step-by-step fermentation process | 11 | 63.3 | 51 | 7.9 |
| 2 | Synchronous fermentation process | 6 | 81.2 | 36 | 1.7 |
The method for synchronously performing alcohol fermentation and acetic acid fermentation is selected from comprehensive comparison of the fermentation time of vinegar production, the acid yield, the fruit vinegar fermentation time, residual sugar and the like, so that the fermentation speed and the acidity of the seedless wampee fruit vinegar can be remarkably improved, the fruit vinegar fermentation time can be greatly shortened, the residual sugar and the residual alcohol content are low, the seedless wampee fruit vinegar is plumper, and the stability is high.
Comparative example 4 determination of temperature-controlled fermentation treatment conditions for Vinegar production
On the basis of preliminary experiments (screening different fruit vinegar fermentation treatment conditions), the experimental steps are the same as those in example 1, and only the single temperature control vinegar production fermentation and the segmented temperature control vinegar production fermentation are adopted, and the vinegar production fermentation is carried out for 27 days. Performing sensory evaluation on fruit vinegar prepared under different vinegar-producing temperature-controlled fermentation treatment conditions according to fruit vinegar sensory evaluation rules, wherein the sensory evaluation staff is 8(3 are wine tasters, 4 are brewing process technicians, and 1 is a fermentation senior engineer); the total score is 100 (appearance 15, fragrance 40, taste 35, style 10).
TABLE 4 determination of temperature-controlled fermentation treatment conditions for vinegar production
By comprehensively comparing table 4, the sensory score of the segmented temperature-controlled vinegar production fermentation is obviously superior to that of the single vinegar production temperature-controlled fermentation, and the optimal segmented temperature-controlled vinegar production fermentation treatment conditions are obtained: firstly, carrying out fruit vinegar fermentation at 30.3-31.7 ℃ for 7 days, and then carrying out fruit vinegar fermentation at 32.4-34.6 ℃ for 20 days; at the moment, the seedless wampee fruit vinegar is brownish yellow, has specific fruit fragrance and strong vinegar wine fragrance, and has pure and soft sour taste, slightly sweet and refreshing taste and good stability.
Comparative example 5 selection of fruit vinegar fermentation filling material
The procedure is essentially the same as in example 1, except that: the fruit vinegar fermentation fillers are respectively millet shells, peanut shells and corncobs, and repeated experiments show that the data are shown in table 5. The seedless wampee fruit vinegar wine samples were subjected to comprehensive evaluation by 8 fermentation high-grade engineers, wine tasters and wine brewing process technicians, and scored by adopting a ten-minute system, with acid production stability (1 point), aroma (2 points), taste 3 points) and acid production rate 4 points), and the results are shown in table 5.
TABLE 5 selection of fruit vinegar fermentation filling
Through the tests, the obtained seedless wampee fruit vinegar has a little corn faint scent, is beneficial to increasing fragrant substances, and has pure and soft sour taste, slightly sweet and refreshing taste and good stability. And finally selecting the corncobs as the fruit vinegar fermentation filling material by combining sensory evaluation, total acid content and acid production stability.
Comparative example 6 Effect of different additives on the quality of the product during ageing
The experimental procedure is the same as in example 1, except that: the substances added in the aging process in the step (3) are respectively snow crystal salt of Guangzhou limited company of salt industry group of Guangdong province, food grade diatomite filter aid of Yangjiang Shengmai diatomite functional material limited company and zero lees bentonite BZO of Shanghai Ding Tang international trade limited company, the addition amount of the substances is 0.31g/L, the added bentonite is not used as a blank control, and the data obtained by repeated experiments are shown in Table 6:
TABLE 6 influence of different additives on the quality of the product during ageing
Taking the kerneless wampee fruit vinegar, adopting a spectrophotometric method, taking distilled water as a blank, measuring the clarity T of the kerneless wampee fruit vinegar at the wavelength of 810nm by using a 1cm cuvette, repeating for 3 times, and taking the average value as the clarity of the kerneless wampee fruit vinegar.
Protein stability test: taking 500ml of cold and hot processed seedless wampee fruit vinegar, adding 1.1g/L tannin, heating in 82 ℃ water bath for 42 minutes, cooling, standing for 1d, and if no flocculation precipitation occurs, the protein stability is good.
According to the comprehensive data of the tests, the kernal-free wampee fruit vinegar which is soft and tasty, high in clarity, strong in protein stability and good in health care effect is obtained by adding the zero-wine-lees bentonite BZO in the aging process. And the operation can effectively prevent the reduction of acidity caused by the peroxidation phenomenon, greatly improve the product quality and prolong the storage period.
Comparative example 7 influence of different aging time on volatile aroma components of Coreless Clausena lansium fruit Vinegar
The aroma of fruit vinegar is firstly derived from aromatic substances in fruits and the brewing stage of the fruit vinegar, but more aroma components are generated in the aging stage of the fruit vinegar. The aging condition directly influences the variety and content of the fragrance components of the fruit vinegar, and further influences the quality of the fruit vinegar, and the main components of the fruit vinegar comprise alcohols, esters, acids and the like. The procedure is essentially the same as in example 2, except that: and analyzing the aroma components of the seedless wampee fruit vinegar with the aging time of 0 month, 3 months, 6 months and 9 months respectively by using a gas chromatography-mass spectrometer. Table 7 shows the aroma substances and their relative contents in the seedless wampee fruit vinegar at different aging times.
TABLE 7 influence of different ageing times on volatile aroma components of the seedless wampee fruit vinegar
The results show that: the fragrance components of the fruit vinegar stored for 6 months are the most, and the total number is 47, wherein 12 kinds of acids, 17 kinds of alcohols and 18 kinds of esters are adopted, so that the optimal ageing time of the seedless wampee fruit vinegar is 6 months, and at the moment, the seedless wampee fruit vinegar can generate complex biochemical reaction to form a large number of fragrance substances, so that the fruit vinegar is excellent in quality and rich in flavor.
The above embodiments are preferred embodiments of the present invention, but the present invention is not limited to the above embodiments, and any other changes, modifications, substitutions, combinations, and simplifications which do not depart from the spirit and principle of the present invention should be construed as equivalents thereof, and all such changes, modifications, substitutions, combinations, and simplifications are intended to be included in the scope of the present invention.
Claims (9)
1. A preparation method of fermented seedless wampee vinegar is characterized by comprising the following steps:
(1) raw material selection and enzyme treatment: cleaning seedless wampee, and crushing into pulp to obtain wampee pulp; then adding enzyme for plant extraction for temperature control enzymolysis;
(2) the alcohol fermentation and the acetic acid fermentation are carried out synchronously:
adding wine brewing yeast, multi-micro bran koji and pre-activated active acetic acid bacteria into the enzymolysis product obtained in the step (1) to obtain fermentation liquor, and fermenting at the temperature of 21.7-22.3 ℃;
secondly, when the alcohol content is detected to be 7.1-8.1 vol%, the total sugar is less than 5g/L, a bacterial membrane begins to appear on the liquid surface, and the acidity is detected to be more than 30g/L, adding the corncobs immediately for segmented temperature control fermentation: in the first stage, first temperature-controlled fermentation is carried out at 30.3-31.7 ℃; when acetic acid bacteria form a bacterial film on the liquid surface and the acidity is measured to be 48-55 g/L and the alcoholic strength is measured to be less than 1.3% vol, supplementing the kerneless wampee fermented wine, carrying out temperature-controlled fermentation at the second stage under the condition of 32.4-34.6 ℃, and finishing the alcoholic fermentation and the acetic acid fermentation when the final acidity is measured to be 75-83 g/L and the final alcoholic strength is measured to be less than 0.4% vol;
thirdly, separating out the pomace and taking supernatant fluid;
(3) after-ripening and aging: mixing the supernatant obtained in the step (2) with bentonite uniformly, and ageing at controlled temperature to obtain a kerneless wampee fruit vinegar stock solution;
(4) blending, filtering and sterilizing: blending, filtering and sterilizing the kerneless wampee fruit vinegar stock solution obtained in the step (3) to obtain kerneless wampee fruit vinegar;
the wine brewing yeast in the step (2) is wine brewing yeast Lalvin Rhone 4600.
2. The method for preparing the fermented kerneless wampee vinegar according to claim 1, wherein the method comprises the following steps:
the dosage of the plant extraction enzyme in the step (1) is calculated according to the final concentration of the plant extraction enzyme in an enzymolysis system being 130-150 mg/L;
the temperature-controlled enzymolysis condition in the step (1) is enzymolysis for 12.4-13.8 hours at the temperature of 11.2-13.2 ℃;
the adding amount of the wine saccharomyces cerevisiae in the step (2) is calculated according to the final concentration of the wine saccharomyces cerevisiae in the fermentation liquid of 0.24-0.36 g/L;
the dosage of the multi-micro bran koji in the step (2) is calculated according to the final concentration of the multi-micro bran koji in the fermentation liquor of 650mg/L to 670 mg/L;
the dosage of the active acetic acid bacteria in the step (2) is calculated according to the final concentration of the active acetic acid bacteria in the fermentation liquor of 3.5-4.7 g/L;
the dosage of the bentonite in the step (3) is calculated according to 0.31-0.45 g/L of supernatant fluid.
3. The method for preparing the fermented kerneless wampee vinegar according to claim 1, wherein the method comprises the following steps:
the seedless Chinese wampee fermented wine in the step (2) is the seedless Chinese wampee fermented wine with the alcoholic strength of 7.5% vol;
the addition amount of the kerneless wampee fermented wine is calculated according to the final concentration of the kerneless wampee fermented wine in the fermentation liquid of 96-102 g/L;
and (3) calculating the addition of the corncobs in the step (2) according to the final concentration of the corncobs in the fermentation liquid of 35-43 g/L.
4. The method for preparing the fermented kerneless wampee vinegar according to claim 1, wherein the method comprises the following steps:
the time of the first temperature-controlled fermentation in the step (2) is 6-7 days;
the temperature-controlled fermentation time of the second stage in the step (2) is 17-20 days;
the temperature of ageing in the step (3) is 7.7-9.3 ℃;
the ageing time in the step (3) is 6 months.
5. The method for preparing the fermented kerneless wampee vinegar according to claim 1, wherein the method comprises the following steps:
the specific operation of pre-activation in the step (2) is as follows: mixing active acetic acid bacteria, vinegar and water at the temperature of 30-32 ℃ according to the proportion of 1 g: 4-6 mL: mixing 10-14 mL of the mixture, fully stirring and preserving heat for 1-3 hours;
the fermentation period in the step (2) is further characterized by comprising the following operations: the fermentation broth was stirred daily.
6. The method for preparing the fermented kerneless wampee vinegar according to claim 1, wherein the method comprises the following steps:
the kerneless wampee in the step (1) is high-quality kerneless wampee with medium-cooked content, total sugar content of 125-137 g/L and total acid content of 11-13 g/L;
the cleaning step in the step (1) is to clean the fabric with sterilized water;
the smashing step in the step (1) is to smash the mixture into slurry by a screw pump;
the filtration in the step (4) is the filtration by using a microporous acetate fiber filtration membrane;
and (4) sterilizing in a water bath at the temperature of 60-70 ℃ for 25-35 minutes.
7. The method for preparing the fermented kerneless wampee vinegar according to claim 1, wherein the method comprises the following steps:
the components used in the blending in the step (4) are as follows in percentage by mass: 15% of seedless wampee fruit vinegar stock solution, 5% of rock candy and the balance of purified water.
8. A fermentation type seedless wampee fruit vinegar is characterized in that: obtained by the preparation method of any one of claims 1 to 7.
9. The use of the fermented kerneless wampee vinegar of claim 8 in the field of food.
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