CN109777712A - A method of flavor fruit vinegar is brewed using pineapple brandy still residue - Google Patents
A method of flavor fruit vinegar is brewed using pineapple brandy still residue Download PDFInfo
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Abstract
The invention discloses a kind of methods for brewing flavor fruit vinegar using pineapple brandy still residue, the fruit vinegar uses fresh pineapple for raw material, cleans stripping and slicing by raw material, broken juice, pectinase treatment, pol processing, fruit juice sterilizing, alcoholic fermentation, acetic fermentation, filtering clarification, after-ripening homogeneous, fruit vinegar sterilizing, ageing, filling and etc. makes.The present invention is main material using pineapple, improve the nutritional ingredient type in health-care vinegar, the quality of gain health-care vinegar, abundant fruit vinegar mouthfeel, it is used in brewing process using the still residue in pineapple brandy manufacturing process as fruit vinegar brewing raw material, by the way that pineapple brandy still residue is added batch-wise to shorten fermentation period, improve fermentation rate, improve fruit vinegar mouthfeel, pineapple flavor fruit vinegar is made under the action of acetobacter using the pineapple extraction raffinate after distillation, living resources can be made full use of, reduce physical deterioration and waste, it is easy to operate, high production efficiency, it is advantageously implemented mechanization and large-scale production.
Description
Technical field
The present invention relates to a kind of fruit vinegar production methods, and in particular to a kind of to brew flavor using pineapple brandy still residue
The method of fruit vinegar.
Background technique
Pineapple is sweet, slightly sour, and natural disposition is slightly cold, with clearing away summerheat, the medical value to promote the production of body fluid to quench thirst.It can be used in mitigation
Heat, body heat, thirsty, gasteremphraxis abdominal pain, indigestion, the illnesss such as feel dizzy, are the kings of the fruit of summer indispensability.According to state
Ectendotrophy expert 20 for many years it is demonstrated experimentally that in pineapple containing fructose, essential amino acid, Vit A, Vit B race,
The a great number of elements of the needed by human body such as the organic matters such as Vit C, Vit E, dietary fiber and Fe, Mg, K, Na, Ca, P and micro member
Element eats fresh pineapple for a long time, and the disease incidence of the diseases such as diabetes, artery sclerosis can be made to reduce, while also having one
Fixed antitumaous effect.In addition to this, also containing a kind of substance for being known as " pineapple proteinase " in pineapple, it can be by decomposing egg
White matter is conducive to the health of people to reach sanguimotor purpose in improvement bodily tissue Nutrition and Metabolism.
Currently, many scholars are more mature using pineapple progress brandy, the brewage of fruit vinegar both at home and abroad, pineapple is white
A large amount of still residue can be generated by being obtained while slightly evaporating wine in blue ground brewing process, wherein containing the organic of wine brewing pineapple is originated from
A large amount of fixedness nutriments such as saccharomyces cerevisiae metabolin in acid, vitamin, mineral element and fermentation process.Due to distillation
The smell of extraction raffinate, color and mouthfeel are poor, the main reason is that brandy distillation technique acts on the extraction of former wine aroma substance
It is caused.Engineering is substantially all discards still residue in practice at present, had not only polluted environment in this way but also had caused macrometabolic element mass flow
It loses.The present invention, the resource utilization still residue of pineapple brandy, the biology for passing through acetobacter are made to a certain extent
With still residue being brewed flavor fruit vinegar, to provide more economical, convenient as the brewing industry of raw material using pineapple and have both
Environmentally friendly brew method.
Summary of the invention
The purpose of the invention is to make up the deficiencies in the prior art, a kind of the environmentally friendly of resources effective utilization is provided
Pineapple flavor fruit vinegar brewing method, by brewing flavor fruit vinegar using pineapple brandy still residue.
To achieve the above object, The technical solution adopted by the invention is as follows:
A method of flavor fruit vinegar being brewed using pineapple brandy still residue, is included the following steps:
A. feedstock processing
It is squeezed by raw material of pineapple, obtains pineapple fruit juice；
B. it digests
Pectase is added into pineapple fruit juice, is digested under certain temperature and pH environment；
C. sugaring
White granulated sugar is added into the pineapple fruit juice after enzymatic hydrolysis, adjusts initial pol, mixed serum is made；
D. fruit juice sterilizes
Fruit juice is heated to sterilising temp, it is cooling after keeping the temperature a period of time；
E. the activation of saccharomycete and acetic acid bacteria
Saccharomyces cerevisiae is added in sterile water and is activated；Strain Acetobacter xylinum is inoculated into acetic acid activation medium and is carried out
Culture, activation；
F. alcoholic fermentation
The saccharomyces cerevisiae of water activation is added in pineapple fruit juice and is fermented, alcohol is steamed after fermentation, obtains pineapple
Brandy；
G. acetic fermentation
Extraction raffinate remaining after distillation is added in fermentation liquid in proportion, alcohol is added by the way of being added batch-wise, is connect
Enter acetic acid bacterium solution to be cultivated, fermented；
H. it filters
Pineapple acetic acid after the first wine of filtering；
I. homogeneous, ageing
Pineapple acetic acid magma after filter is subjected to homogenization, will be carried out in mixing vinegar merging closed container after homogeneous old
It makes；
J. fruit vinegar is sterilized
Pineapple acetic acid after homogeneous, ageing is subjected to pasteurize disinfection；
K. tinning stores
By the pineapple acetic acid after sterilization it is canned after store.
A kind of method for brewing flavor fruit vinegar using pineapple brandy still residue as described above, each step are specific
Are as follows:
A. feedstock processing
Taking pineapple fresh, without mildew of rotting is raw material, and peeling, stripping and slicing, are placed in juicing for the pineapple piece cut after cleaning
It is squeezed in machine, filtering obtains pineapple fruit juice；
B. it digests
Pectase is added in the pineapple fruit juice prepared to step a to be digested, temperature is controlled in 50 DEG C~55 DEG C, pH control
4.0~5.0, the time is controlled in 1~2h；
C. sugaring
White granulated sugar is added into the pineapple fruit juice after enzymatic hydrolysis, initial pol is transferred to centainly by the additional proportion for controlling white granulated sugar
Mixed serum is made in value；
D. fruit juice sterilizes
Fruit juice is heated to 68~75 DEG C, rapid cooling after keeping the temperature a period of time；
E. the activation of saccharomycete and acetic acid bacteria
Commercially available saccharomyces cerevisiae is added in sterile water according to a certain concentration ratio, stirs evenly, is put into 28 DEG C or more of perseverance
In reservoir, stirring is primary at regular intervals, activates 20min or more；Commercially available strain Acetobacter xylinum is inoculated into acetic acid activation training
It supports in base, is cultivated in 28 DEG C or more of shaking table, activation 1.5 days or more；
F. alcoholic fermentation
The saccharomyces cerevisiae of water activation is added in pineapple juice according to 8%~15% that inoculum concentration is fermentating liquid volume, into
The detection of row pol；It ferments one week or more, alcohol is steamed to get pineapple brandy is arrived in 28 DEG C or more of constant incubator；
G. acetic fermentation
Extraction raffinate remaining after distillation is added in fermentation liquid in 20%~35% ratio, is added by the way of being added batch-wise
Add alcohol, initial alcohol by volume score is greater than subsequent alcohol by volume score, controls charge weight, accesses the high yield acetic acid of resistance to alcohol bacterium solution
8%~20%, it stirs evenly, keeps broth temperature at 30 DEG C or more, carry out shaking table culture, ferment one week or more；
H. it filters
Pineapple acetic acid after just being made using multilayer filtered through gauze；
I. homogeneous, ageing
Pineapple acetic acid magma after filter is subjected to homogenization, using double-stage homogenization, it is equal that level-one homogenization pressure is greater than second level
Matter pressure, mixing vinegar is placed in stand 15 days or more in closed container after homogeneous carry out ageing；
J. fruit vinegar is sterilized
Pineapple acetic acid after homogeneous, ageing is subjected to pasteurize disinfection, fruit vinegar is heated to 68~75 DEG C, and keep the temperature one
Rapid cooling after the section time；
K. tinning stores
Pineapple acetic acid after sterilization is canned under sterile vacuum environment, stores in aeration-drying environment.
Further, in the step a, a certain amount of water is added in the pineapple piece that cuts and ascorbic acid is squeezed.
Further, in the step b, according to pectase: pineapple fruit juice=(0.0025~0.0035): 10 mass ratio
Pectase is added in the pineapple fruit juice that example is prepared to step a.
Further, in the step c, initial pol is transferred to 14%~18% by the additional proportion for controlling white granulated sugar.
Further, in the step d, rapid cooling after keeping the temperature a period of time specifically: after 15~30min of heat preservation rapidly
It is cooled to 4~5 DEG C.
Further, in the step e, commercially available saccharomyces cerevisiae is added in sterile water according to 8%~12% concentration, is stirred
It mixes uniformly, is put into 32 DEG C~36 DEG C of constant temperature water tank, it is primary every 5min~10min stirring, activate 25min~35min；It will
Commercially available strain Acetobacter xylinum is inoculated into acetic acid activation medium, is cultivated in 30 DEG C~34 DEG C of shaking table, is activated 2~3 days.
Further, in the step f, by the saccharomyces cerevisiae of water activation according to 10% that inoculum concentration is fermentating liquid volume
~12% is added in pineapple juice, carries out pol detection；It ferments 7~12 days in 28 DEG C~32 DEG C of water isolation type constant incubator,
Alcohol is steamed to get pineapple brandy is arrived.
Further, in the step g, alcohol is added by the way of being added batch-wise, initial alcohol by volume score is
5%, subsequent alcohol by volume score is 3%, and charge weight is the 1/2 of container volume.
Further, in the step g, the high yield acetic acid of resistance to alcohol bacterium solution 10%~20% is accessed, holding broth temperature is
30 DEG C~34 DEG C, fermentation time is 7~12 days.
Further, in the step i, homogenization temperature be 72 DEG C~78 DEG C, level-one homogenization pressure be 34~
38MPa, double-stage homogenization 20~24MPa of pressure, mixing vinegar stood in closed container the ageing time be 16~24 days.
Further, the step d is neutralized in the step j, rapid cooling after keeping the temperature a period of time specifically: heat preservation 15
Rapid cooling is to 4~5 DEG C after~30min.
The beneficial effects of the present invention are:
1, the production method that the present invention brews flavor fruit vinegar using pineapple brandy still residue, utilization is from a wealth of sources, seeks
Supporting value pineapple abundant is primary raw material, both can be improved the nutritional ingredient type in health-care vinegar, the quality of gain health-care vinegar,
Fruit vinegar mouthfeel can be enriched again, make audient crowd more extensive；
2, the production method that the present invention brews flavor fruit vinegar using pineapple brandy still residue, in traditional fruit vinegar brewing work
On the basis of skill, constantly grope, innovate, uses in brewing process and made with the still residue in pineapple brandy manufacturing process
, to reach shortening fermentation period, fermentation rate is improved by the way that pineapple brandy still residue is added batch-wise for fruit vinegar brewing raw material
Purpose, while fruit vinegar mouthfeel can also be improved；
3, the production method that the present invention brews flavor fruit vinegar using pineapple brandy still residue, uses the pineapple after distillation
Extraction raffinate makes pineapple flavor fruit vinegar under the action of acetobacter, can fully and rationally use living resources, reduce physical deterioration and
Waste is made that certain contribution, while easy to operate, high production efficiency for ecological environmental protection, be advantageously implemented mechanization and
Large-scale production.
Specific embodiment
The invention will be further described With reference to embodiment.
Embodiment 1
A method of flavor fruit vinegar being brewed using pineapple brandy still residue, is included the following steps:
A. feedstock processing: taking pineapple fresh, without mildew of rotting is raw material, peeling, stripping and slicing, the pineapple that will be cut after cleaning
Block, which is placed in juice extractor, to be squeezed and (a small amount of water and ascorbic acid is added), and filtering obtains pineapple fruit juice (taking 10kg).
B. it digests: the pectase of 0.003kg being added into the pineapple fruit juice of 10kg, temperature is controlled in 55 DEG C, and pH control exists
4.5, the time controls 1~2h.
C. sugaring: the white granulated sugar of 0.3kg is added into the 10kg pineapple fruit juice after enzymatic hydrolysis, is adjusted to initial pol with it
16% or so, mixed serum is made.
D. fruit juice sterilizes: fruit juice is heated to 68~75 DEG C, and after keeping this temperature 30min rapid cooling to 4~5 DEG C.
E. the activation of saccharomycete and acetic acid bacteria: commercially available saccharomyces cerevisiae is added in sterile water according to 10% concentration, stirring
Uniformly, it is put into 35 DEG C of electric heat constant temperature water tank, it is primary every 5min~10min stirring, activate 30min；By commercially available acetic acid bacteria
Strain is inoculated into acetic acid activation medium, is cultivated in 32 DEG C of shaking table, is activated 2~3 days.
F. pineapple sarcocarp alcoholic fermentation: is added according to 11% that inoculum concentration is fermentating liquid volume in the saccharomyces cerevisiae of water activation
In juice, pol detection is carried out with Abbe refractometer.It ferments 10 days in 30 DEG C of water isolation type constant incubator, uses Rotary Evaporators
Alcohol is steamed to get pineapple brandy is arrived.
G. acetic fermentation: extraction raffinate remaining after distillation is added in fermentation liquid in 25% ratio, using what is be added batch-wise
Mode adds alcohol, and initial alcohol by volume score is 5%, and subsequent alcohol by volume score is 3%, and charge weight is the 1/ of container volume
2, (bottom acid concentration uses the access high yield acetic acid of resistance to alcohol bacterium solution 10%: 0.12g/100mL), stirring evenly, keeps broth temperature
It is 32 DEG C, carries out shaking table culture, ferments 10 days.Timing daily measures the acidity of fermentation liquid during the fermentation, when fermentation liquid
When acidity no longer rises, so that it may stop fermentation.
H. it filters: the pineapple acetic acid after just being made using four layers of filtered through gauze.
I. homogeneous, ageing: carrying out homogenization for the pineapple acetic acid magma after filter, and temperature is 75 DEG C, using double-stage homogenization,
Level-one homogenization pressure is 36MPa, double-stage homogenization pressure 22MPa, mixing vinegar is placed in closed container after homogeneous stand 20 days into
Row ageing.
J. fruit vinegar is sterilized: the pineapple acetic acid after homogeneous, ageing being carried out pasteurize disinfection, fruit vinegar is heated to 68~75
DEG C, and after keeping this temperature 30min rapid cooling to 4~5 DEG C.
K. tinning stores: it is canned under sterile vacuum environment after sterilization, it is stored in aeration-drying environment.
Embodiment 2
A method of flavor fruit vinegar being brewed using pineapple brandy still residue, is included the following steps:
A. feedstock processing: taking pineapple fresh, without mildew of rotting is raw material, peeling, stripping and slicing, the pineapple that will be cut after cleaning
Block, which is placed in juice extractor, to be squeezed and (a small amount of water and ascorbic acid is added), and filtering obtains pineapple fruit juice (taking 10kg).
B. it digests: the pectase of 0.003kg being added into the pineapple fruit juice of 10kg, temperature is controlled in 50 DEG C, and pH control exists
4.5, the time controls 2h.
C. sugaring: the white granulated sugar of 0.3kg is added into the 10kg pineapple fruit juice after enzymatic hydrolysis, is adjusted to initial pol with it
16% or so, mixed serum is made.
D. fruit juice sterilizes: fruit juice is heated to 75 DEG C, and after keeping this temperature 20min rapid cooling to 4~5 DEG C.
E. the activation of saccharomycete and acetic acid bacteria: commercially available saccharomyces cerevisiae is added in sterile water according to 10% concentration, stirring
Uniformly, it is put into 32 DEG C of electric heat constant temperature water tank, it is primary every 5min~10min stirring, activate 35min；By commercially available acetic acid bacteria
Strain is inoculated into acetic acid activation medium, is cultivated in 30 DEG C of shaking table, is activated 3 days.
F. pineapple sarcocarp alcoholic fermentation: is added according to 10% that inoculum concentration is fermentating liquid volume in the saccharomyces cerevisiae of water activation
In juice, pol detection is carried out with Abbe refractometer.It ferments 11 days in 28 DEG C of water isolation type constant incubator, uses Rotary Evaporators
Alcohol is steamed to get pineapple brandy is arrived.
G. acetic fermentation: extraction raffinate remaining after distillation is added in fermentation liquid in 30% ratio, using what is be added batch-wise
Mode adds alcohol, and initial alcohol by volume score is 5%, and subsequent alcohol by volume score is 3%, and charge weight is the 1/ of container volume
2, (bottom acid concentration uses the access high yield acetic acid of resistance to alcohol bacterium solution 18%: 0.12g/100mL), stirring evenly, keeps broth temperature
It is 34 DEG C, carries out shaking table culture, ferments 8 days.
H. it filters: the pineapple acetic acid after just being made using four layers of filtered through gauze.
I. homogeneous, ageing: carrying out homogenization for the pineapple acetic acid magma after filter, and temperature is 75 DEG C, using double-stage homogenization,
Level-one homogenization pressure is 34MPa, double-stage homogenization pressure 24MPa, mixing vinegar is placed in closed container after homogeneous stand 18 days into
Row ageing.
J. fruit vinegar is sterilized: the pineapple acetic acid after homogeneous, ageing is subjected to pasteurize disinfection, fruit vinegar is heated to 75 DEG C,
And after keeping this temperature 20min rapid cooling to 4~5 DEG C.
K. tinning stores: it is canned under sterile vacuum environment after sterilization, it is stored in aeration-drying environment.
Embodiment 3
A method of flavor fruit vinegar being brewed using pineapple brandy still residue, is included the following steps:
A. feedstock processing: taking pineapple fresh, without mildew of rotting is raw material, peeling, stripping and slicing, the pineapple that will be cut after cleaning
Block, which is placed in juice extractor, to be squeezed and (a small amount of water and ascorbic acid is added), and filtering obtains pineapple fruit juice (taking 10kg).
B. it digests: the pectase of 0.003kg being added into the pineapple fruit juice of 10kg, temperature is controlled in 55 DEG C, and pH control exists
4.5, the time controls 1h.
C. sugaring: the white granulated sugar of 0.3kg is added into the 10kg pineapple fruit juice after enzymatic hydrolysis, is adjusted to initial pol with it
16% or so, mixed serum is made.
D. fruit juice sterilizes: fruit juice is heated to 70 DEG C, and after keeping this temperature 25min rapid cooling to 4~5 DEG C.
E. the activation of saccharomycete and acetic acid bacteria: commercially available saccharomyces cerevisiae is added in sterile water according to 10% concentration, stirring
Uniformly, it is put into 36 DEG C of electric heat constant temperature water tank, it is primary every 5min~10min stirring, activate 25min；By commercially available acetic acid bacteria
Strain is inoculated into acetic acid activation medium, is cultivated in 34 DEG C of shaking table, is activated 2 days.
F. pineapple sarcocarp alcoholic fermentation: is added according to 12% that inoculum concentration is fermentating liquid volume in the saccharomyces cerevisiae of water activation
In juice, pol detection is carried out with Abbe refractometer.It ferments 9 days in 32 DEG C of water isolation type constant incubator, uses Rotary Evaporators
Alcohol is steamed to get pineapple brandy is arrived.
G. acetic fermentation: extraction raffinate remaining after distillation is added in fermentation liquid in 22% ratio, using what is be added batch-wise
Mode adds alcohol, and initial alcohol by volume score is 5%, and subsequent alcohol by volume score is 3%, and charge weight is the 1/ of container volume
2, (bottom acid concentration uses the access high yield acetic acid of resistance to alcohol bacterium solution 15%: 0.12g/100mL), stirring evenly, keeps broth temperature
It is 30 DEG C, carries out shaking table culture, ferments 10 days.
H. it filters: the pineapple acetic acid after just being made using four layers of filtered through gauze.
I. homogeneous, ageing: carrying out homogenization for the pineapple acetic acid magma after filter, and temperature is 75 DEG C, using double-stage homogenization,
Level-one homogenization pressure is 38MPa, double-stage homogenization pressure 21MPa, mixing vinegar is placed in closed container after homogeneous stand 22 days into
Row ageing.
J. fruit vinegar is sterilized: the pineapple acetic acid after homogeneous, ageing is subjected to pasteurize disinfection, fruit vinegar is heated to 70 DEG C,
And after keeping this temperature 25min rapid cooling to 4~5 DEG C.
K. tinning stores: it is canned under sterile vacuum environment after sterilization, it is stored in aeration-drying environment.
Comparative example 1
This comparative example 1 is beneficial effect of the addition to pineapple brandy and fruit vinegar to verify pectase in embodiment 1, because
This, in this comparative example 1, fermentation liquid does not add pectase, and other conditions are according to optimum condition same as Example 1
It is cultivated.
The embodiment 1 for adding pectase and the comparative example 1 for not adding pectase are distinguished as shown in table 1:
Table 1
As shown in Table 1, addition pectase is higher compared to alcoholic strength, and alcohol better flavor, this illustrates that pectase can influence
Alcoholic fermentation improves the fermentability of saccharomycete, reduces the concentration of volatile acid, to improve the alcoholic strength of pineapple brandy, sense
Official's evaluation and mouth feel score, improve the quality of pineapple brandy to a certain extent.
Comparative example 2
This comparative example 2 is the production acid of alcohol addition manner Dichlorodiphenyl Acetate bacterium during fermenting for fruit vinegar in verifying embodiment 1
Therefore the beneficial effect of rate and first adds 5% alcohol in embodiment 1, then add remaining 3% alcohol it is different, at this
In comparative example 2, the alcohol of disposable addition 8%, other conditions are trained according to optimum condition same as Example 1
It supports.
By observing comparative example 2 and embodiment 1 the acidity delta data in 10 days fermentation process, it can be found that disposably adding
Adding alcohol that alcohol concentration can be made excessively high, inhibits the growth of acetic acid bacteria to a certain extent, acetic acid rate of rise is lower instead, and
Alcohol, which is added batch-wise, can promote the growth and breeding of acetic acid bacteria early stage, when adding for the second time in the later period, acetic acid bacteria can be promoted to produce
The rate and ability of acid, increase acidity again.Repetition test proves, batch fermentation than common fermentation produce acid improve 30% with
On.
The foregoing is only a preferred embodiment of the present invention, but scope of protection of the present invention is not limited thereto,
Anyone skilled in the art in the technical scope disclosed by the present invention, replace by the variation or increase and decrease that can be readily occurred in
It changes, should be covered by the protection scope of the present invention.Therefore, protection scope of the present invention should be with the protection of the claim
Subject to range.
Claims (10)
1. a kind of method for brewing flavor fruit vinegar using pineapple brandy still residue, which comprises the steps of:
A. feedstock processing
It is squeezed by raw material of pineapple, obtains pineapple fruit juice；
B. it digests
Pectase is added into pineapple fruit juice, is digested under certain temperature and pH environment；
C. sugaring
White granulated sugar is added into the pineapple fruit juice after enzymatic hydrolysis, adjusts initial pol, mixed serum is made；
D. fruit juice sterilizes
Fruit juice is heated to sterilising temp, it is cooling after keeping the temperature a period of time；
E. the activation of saccharomycete and acetic acid bacteria
Saccharomyces cerevisiae is added in sterile water and is activated；Strain Acetobacter xylinum is inoculated into acetic acid activation medium and is trained
It supports, activation；
F. alcoholic fermentation
The saccharomyces cerevisiae of water activation is added in pineapple fruit juice and is fermented, alcohol is steamed after fermentation, obtains pineapple white orchid
Ground；
G. acetic fermentation
Extraction raffinate remaining after distillation is added in fermentation liquid in proportion, alcohol is added by the way of being added batch-wise, accesses vinegar
Sour bacterium solution is cultivated, is fermented；
H. it filters
Pineapple acetic acid after the first wine of filtering；
I. homogeneous, ageing
Pineapple acetic acid magma after filter is subjected to homogenization, mixing vinegar is placed in closed container after homogeneous and carries out ageing；
J. fruit vinegar is sterilized
Pineapple acetic acid after homogeneous, ageing is subjected to pasteurize disinfection；
K. tinning stores
By the pineapple acetic acid after sterilization it is canned after store.
2. a kind of method for brewing flavor fruit vinegar using pineapple brandy still residue according to claim 1, feature
It is, each step specifically:
A. feedstock processing
Taking pineapple fresh, without mildew of rotting is raw material, and peeling, stripping and slicing, the pineapple piece cut is placed in juice extractor after cleaning
It is squeezed, filtering obtains pineapple fruit juice；
B. it digests
Pectase is added in the pineapple fruit juice prepared to step a to be digested, temperature is controlled in 50 DEG C~55 DEG C, and pH control exists
4.0~5.0, the time controls in 1~2h；
C. sugaring
White granulated sugar is added into the pineapple fruit juice after enzymatic hydrolysis, initial pol is transferred to certain value by the additional proportion for controlling white granulated sugar,
Mixed serum is made；
D. fruit juice sterilizes
Fruit juice is heated to 68~75 DEG C, rapid cooling after keeping the temperature a period of time；
E. the activation of saccharomycete and acetic acid bacteria
Commercially available saccharomyces cerevisiae is added in sterile water according to a certain concentration ratio, stirs evenly, is put into 28 DEG C or more of thermostatted water
In case, stirring is primary at regular intervals, activates 20min or more；Commercially available strain Acetobacter xylinum is inoculated into acetic acid activation medium
In, it is cultivated in 28 DEG C or more of shaking table, activation 1.5 days or more；
F. alcoholic fermentation
The saccharomyces cerevisiae of water activation is added in pineapple juice according to 8%~15% that inoculum concentration is fermentating liquid volume, carries out sugar
Degree detection；It ferments one week or more, alcohol is steamed to get pineapple brandy is arrived in 28 DEG C or more of constant incubator；
G. acetic fermentation
Extraction raffinate remaining after distillation is added in fermentation liquid in 20%~35% ratio, wine is added by the way of being added batch-wise
Essence, initial alcohol by volume score be greater than subsequent alcohol by volume score, control charge weight, access the high yield acetic acid of resistance to alcohol bacterium solution 8%~
20%, it stirs evenly, keeps broth temperature at 30 DEG C or more, carry out shaking table culture, ferment one week or more；
H. it filters
Pineapple acetic acid after just being made using multilayer filtered through gauze；
I. homogeneous, ageing
Pineapple acetic acid magma after filter is subjected to homogenization, using double-stage homogenization, level-one homogenization pressure is greater than double-stage homogenization pressure
Power, mixing vinegar is placed in stand 15 days or more in closed container after homogeneous carry out ageing；
J. fruit vinegar is sterilized
Pineapple acetic acid after homogeneous, ageing is subjected to pasteurize disinfection, when fruit vinegar being heated to 68~75 DEG C, and keeping the temperature one section
Between after rapid cooling；
K. tinning stores
Pineapple acetic acid after sterilization is canned under sterile vacuum environment, stores in aeration-drying environment.
3. a kind of method for brewing flavor fruit vinegar using pineapple brandy still residue according to claim 2, feature
It is, in the step a, a certain amount of water is added in the pineapple piece that cuts and ascorbic acid is squeezed.
4. a kind of method for brewing flavor fruit vinegar using pineapple brandy still residue according to claim 2, feature
It is, in the step b, according to pectase: pineapple fruit juice=(0.0025~0.0035): 10 mass ratio is to step a system
Pectase is added in standby pineapple fruit juice；In the step c, control the additional proportion of white granulated sugar initial pol is transferred to 14%~
18%.
5. a kind of method for brewing flavor fruit vinegar using pineapple brandy still residue according to claim 2, feature
It is, the step d is neutralized in the step j, rapid cooling after keeping the temperature a period of time specifically: anxious after 15~30min of heat preservation
Speed is cooled to 4~5 DEG C.
6. a kind of method for brewing flavor fruit vinegar using pineapple brandy still residue according to claim 2, feature
It is, in the step e, commercially available saccharomyces cerevisiae is added in sterile water according to 8%~12% concentration, stirs evenly, is put into
It is primary every 5min~10min stirring in 32 DEG C~36 DEG C of constant temperature water tank, activate 25min~35min；By commercially available acetic acid bacteria
Strain is inoculated into acetic acid activation medium, is cultivated in 30 DEG C~34 DEG C of shaking table, is activated 2~3 days.
7. a kind of method for brewing flavor fruit vinegar using pineapple brandy still residue according to claim 2, feature
It is, in the step f, spinach is added according to 10%~12% that inoculum concentration is fermentating liquid volume in the saccharomyces cerevisiae of water activation
In trailing plants juice, pol detection is carried out；It ferments 7~12 days, alcohol is steamed, i.e., in 28 DEG C~32 DEG C of water isolation type constant incubator
Obtain pineapple brandy.
8. a kind of method for brewing flavor fruit vinegar using pineapple brandy still residue according to claim 2, feature
It is, in the step g, alcohol is added by the way of being added batch-wise, initial alcohol by volume score is 5%, subsequent alcohol body
Fraction is 3%, and charge weight is the 1/2 of container volume.
9. a kind of method for brewing flavor fruit vinegar using pineapple brandy still residue, special according to claim 2 or 8
Sign is, in the step g, accesses the high yield acetic acid of resistance to alcohol bacterium solution 10%~20%, and keeping broth temperature is 30 DEG C~34 DEG C,
Fermentation time is 7~12 days.
10. a kind of method for brewing flavor fruit vinegar using pineapple brandy still residue according to claim 2, feature
It is, in the step i, homogenization temperature is 72 DEG C~78 DEG C, and level-one homogenization pressure is 34~38MPa, double-stage homogenization pressure
20~24MPa of power, mixing vinegar stood in closed container the ageing time be 16~24 days.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112574842A (en) * | 2020-12-31 | 2021-03-30 | 山东尚美健康产业技术发展有限公司 | Method for producing brandy by distilling composite fruit wine and producing ferment by using distilled residual liquid of brandy |
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| US20010038869A1 (en) * | 1997-09-08 | 2001-11-08 | Pokka Corpation; Maruboshi Vinegar Co., Ltd; And Sakamoto Koryo Co., Ltd. | Fruit vinegar from raw material flavorful acid citrus fruit juice and method for producing the same |
| CN104694320A (en) * | 2013-12-10 | 2015-06-10 | 周凤明 | Method for producing pineapple wine |
| CN106367298A (en) * | 2016-11-01 | 2017-02-01 | 天地壹号饮料股份有限公司 | High-acidity apple vinegar supplementary material fermentation technology |
| CN106434257A (en) * | 2016-09-29 | 2017-02-22 | 陕西科技大学 | Joint production method for brandy and fruit vinegar |
| CN108315200A (en) * | 2018-01-04 | 2018-07-24 | 四川缪氏现代农业发展有限公司 | The method for brewing grape vinegar using Table Grape Spirit extraction raffinate |
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| US20010038869A1 (en) * | 1997-09-08 | 2001-11-08 | Pokka Corpation; Maruboshi Vinegar Co., Ltd; And Sakamoto Koryo Co., Ltd. | Fruit vinegar from raw material flavorful acid citrus fruit juice and method for producing the same |
| CN104694320A (en) * | 2013-12-10 | 2015-06-10 | 周凤明 | Method for producing pineapple wine |
| CN106434257A (en) * | 2016-09-29 | 2017-02-22 | 陕西科技大学 | Joint production method for brandy and fruit vinegar |
| CN106367298A (en) * | 2016-11-01 | 2017-02-01 | 天地壹号饮料股份有限公司 | High-acidity apple vinegar supplementary material fermentation technology |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN112574842A (en) * | 2020-12-31 | 2021-03-30 | 山东尚美健康产业技术发展有限公司 | Method for producing brandy by distilling composite fruit wine and producing ferment by using distilled residual liquid of brandy |
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Application publication date: 20190521 |