CN112111366A - Brewing process of flavored vinegar - Google Patents
Brewing process of flavored vinegar Download PDFInfo
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- CN112111366A CN112111366A CN202011129079.XA CN202011129079A CN112111366A CN 112111366 A CN112111366 A CN 112111366A CN 202011129079 A CN202011129079 A CN 202011129079A CN 112111366 A CN112111366 A CN 112111366A
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- 238000013124 brewing process Methods 0.000 title claims abstract description 18
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- 238000000855 fermentation Methods 0.000 claims abstract description 81
- 230000004151 fermentation Effects 0.000 claims abstract description 81
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- 102000004139 alpha-Amylases Human genes 0.000 claims description 2
- 108090000637 alpha-Amylases Proteins 0.000 claims description 2
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- 150000001875 compounds Chemical class 0.000 claims 1
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- 239000000126 substance Substances 0.000 abstract description 9
- 229930003935 flavonoid Natural products 0.000 abstract description 5
- 150000002215 flavonoids Chemical class 0.000 abstract description 5
- 235000017173 flavonoids Nutrition 0.000 abstract description 5
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 abstract description 3
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- 150000003333 secondary alcohols Chemical class 0.000 abstract description 2
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- 235000013399 edible fruits Nutrition 0.000 description 4
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- MUBZPKHOEPUJKR-UHFFFAOYSA-N Oxalic acid Chemical compound OC(=O)C(O)=O MUBZPKHOEPUJKR-UHFFFAOYSA-N 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 235000015097 nutrients Nutrition 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- VZCYOOQTPOCHFL-OWOJBTEDSA-N Fumaric acid Chemical compound OC(=O)\C=C\C(O)=O VZCYOOQTPOCHFL-OWOJBTEDSA-N 0.000 description 2
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- 230000000052 comparative effect Effects 0.000 description 2
- 229940093915 gynecological organic acid Drugs 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 150000007524 organic acids Chemical class 0.000 description 2
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- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 235000010208 anthocyanin Nutrition 0.000 description 1
- 229930002877 anthocyanin Natural products 0.000 description 1
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- 150000004636 anthocyanins Chemical class 0.000 description 1
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- 235000010323 ascorbic acid Nutrition 0.000 description 1
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- 235000015165 citric acid Nutrition 0.000 description 1
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- 238000001125 extrusion Methods 0.000 description 1
- 239000001530 fumaric acid Substances 0.000 description 1
- 235000011087 fumaric acid Nutrition 0.000 description 1
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- 208000015181 infectious disease Diseases 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
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- 150000002772 monosaccharides Chemical class 0.000 description 1
- 229930014626 natural product Natural products 0.000 description 1
- 235000006408 oxalic acid Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
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- 150000007965 phenolic acids Chemical class 0.000 description 1
- 230000003405 preventing effect Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 229940107700 pyruvic acid Drugs 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 229930182490 saponin Natural products 0.000 description 1
- 235000017709 saponins Nutrition 0.000 description 1
- 150000007949 saponins Chemical class 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 229930004725 sesquiterpene Natural products 0.000 description 1
- 150000004354 sesquiterpene derivatives Chemical class 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
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Classifications
-
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Biochemistry (AREA)
- Health & Medical Sciences (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Food Science & Technology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Non-Alcoholic Beverages (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
A brewing process of flavor vinegar comprises the following specific steps: preparing raspberry juice, preparing glutinous rice juice, adding a walnut green husk antioxidant into the raspberry juice and the glutinous rice juice, and performing primary yeast fermentation, secondary yeast fermentation, acetic acid fermentation, ageing, vinegar pouring, sterilization and filling; the secondary alcohol fermentation process is set, so that the alcohol and acetic acid content is obviously improved; in the later stage of alcoholic fermentation, the walnut green husk antioxidant may also play an antioxidant role in polyphenol substances in raspberries, so that the reduction degree of the total phenol content is reduced; the flavor vinegar obtained by the brewing process provided by the invention has transparent color, the hygienic index and the microbial index all meet the requirements of related standards of food hygiene, and flavonoid substances in raspberry are retained, so that the flavor vinegar has a certain health-care effect.
Description
Technical Field
The invention relates to the technical field of food preparation, in particular to a brewing process of flavor vinegar.
Background
The vinegar has antibacterial, antiinflammatory, fatigue relieving, antioxidant, antiaging, skin caring, anticancer, and cancer preventing effects, and can be used in daily life and medicine. The fruit vinegar is rich in nutrient components, contains major elements, trace elements, organic matters and the like necessary for human bodies, and can maintain physiological balance and prevent diseases. At present, the daily intake of the vinegar cannot reach the average level of people, and the development of vinegar products has wide prospects;
along with the improvement of living standard, the demands of people are more and more diversified, the requirements on the taste and the nutritional value of vinegar are higher, and the traditional vinegar brewing method cannot meet the consumption demands of people, so that the market expansion of vinegar products is limited; the fruit vinegar contains more organic acids, such as inherent organic acids (oxalic acid, malic acid, citric acid, ascorbic acid, fumaric acid, etc.) in raw materials; lactic acid, acetic acid, pyruvic acid and the like generated in the fermentation process;
the raspberry belongs to rosaceous berries, is soft and juicy, has pleasant color and unique flavor, and is a fruit with important biological functions and nutritional value; the raspberry contains a large amount of flavonoids which have strong protection on human and animal organisms, such as leaf flavonoids and other components, the storage mode of the leaf flavonoid components in plant organisms mainly comprises saponins and common organic chemical components of monosaccharide and tannin natural products, but the raspberry fruit has thin peel and is easy to break and damage by extrusion and collision in the transportation process, so the supply period is short, and the raspberry can cause serious loss of various nutrient substances such as anthocyanin and phenolic acid in the deep processing process;
the walnut green husk is immature green peel outside the walnut, is rich in various active substances, has obvious antioxidant effect, but is thrown away as waste in walnut production, so that environmental pollution and great waste of resources are caused; the walnut green seedcase contains more antioxidant substances, is mainly concentrated in the green seedcase and seed coat, and mainly contains sesquiterpenes; how to combine the antioxidant substances with raspberries and apply the antioxidant substances to the fermentation process of vinegar to avoid the excessive oxidation of raspberries in the fermentation process and reduce the loss of nutrient components, which is still a subject to be researched in the brewing process of flavor vinegar.
Disclosure of Invention
The invention aims to overcome the defects in the prior art and provides a brewing process of flavor vinegar, which specifically comprises the following steps:
(1) raspberry slurry: cleaning the raspberry, mixing and pulping the raspberry and sterile water according to the volume ratio of 1 (10-12) to obtain raspberry pulp;
(2) glutinous rice slurry: washing glutinous rice, mixing the glutinous rice and sterile water according to a volume ratio of 1:3-5, soaking for 5-8h, pulping by a pulping machine, and sieving to obtain glutinous rice pulp;
(3) preparing a walnut green husk antioxidant: cleaning and drying walnut green husk, crushing, sieving with a 80-mesh sieve, adding a degreasing agent into the walnut green husk, treating for 4-6h under a standing condition, removing the degreasing agent, then repeatedly treating for 2-3 times, and collecting pretreated walnut green husk powder; soaking the pretreated walnut green husk powder in an ethanol solution, leaching for 3-5h under the ultrasonic-assisted condition, filtering supernatant, and drying to constant weight to obtain the walnut green husk antioxidant;
(4) mixing: mixing the pretreated raspberry pulp, the glutinous rice pulp and the walnut green husk antioxidant in a mass ratio of 1 (1.2-1.5) to 0.008-0.022, and uniformly stirring to prepare a mixed pulp;
(5) adding complex enzyme accounting for 0.2-0.5% of the volume of the mixed slurry into the mixed slurry, heating in a constant-temperature water bath at 40-60 ℃ for 2-4h, filtering, placing the mixed slurry in a water bath at 80-100 ℃ for heat preservation for 15-20min to inactivate the complex enzyme, and obtaining pretreated mixed slurry;
(6) primary yeast fermentation: adding the pretreated mixed slurry into a fermentation tank, inoculating dry fruit wine yeast into the fermentation tank, fermenting at 22-26 deg.C for 5-8 days, and performing coarse filtration after primary fermentation;
(7) and (3) secondary yeast fermentation: adding the slurry after coarse filtration into a fermentation tank, adding fruit wine dry yeast which accounts for 3-5% of the mass of the slurry after coarse filtration, continuously fermenting at 16-23 ℃ for 5-10 days, and performing fine filtration after the secondary fermentation is completed;
(8) acetic acid fermentation: adding cultured acetic acid bacteria into the slurry after fine filtration, and finishing acetic acid fermentation when the acidity reaches 5g/100ml to prepare acetic acid fermentation liquor;
(9) aging the acetic acid fermentation broth at 3-6 deg.C, centrifuging, and filtering to obtain aged vinegar residue;
(10) clarifying and filtering the aged vinegar grains, spraying vinegar by a two-spraying method, sterilizing, and filling to obtain the finished product.
Preferably, the complex enzyme is formed by mixing pectinase and alpha-amylase with equal mass.
Preferably, the mass ratio of the pre-treated mixed pulp to the fruit wine dry yeast in the step (6) is 1 (0.03-0.08).
Preferably, the coarse filtration in step (6) is a 300-mesh gauze filtration.
Preferably, the fine filtration in step (7) is carried out using diatomaceous earth.
Preferably, the mass of the acetic acid bacteria in the step (8) is 2-8% of the mass of the slurry after the fine filtration.
Compared with the prior art, the invention has the beneficial effects that:
(1) the method is reasonable in design, the raspberry, the sticky rice and the walnut green husk antioxidant are adopted, and the content proportion of the raspberry to the sticky rice to the walnut green husk antioxidant is limited, wherein the antioxidant in the walnut green husk is extracted through the degreasing agent and the ethanol, so that fat in the walnut green husk can be effectively removed, the antioxidant in the walnut green husk can be effectively extracted, and the mixed bacteria infection can be effectively avoided in the yeast fermentation and acetic acid fermentation processes; meanwhile, the alcohol and acetic acid content is obviously improved by setting a secondary alcohol fermentation process; in the later stage of alcoholic fermentation, the walnut green husk antioxidant may also play an antioxidant role in polyphenol substances in raspberries, so that the reduction degree of the total phenol content is reduced;
(2) the flavor vinegar obtained by the brewing process provided by the invention has transparent color, the hygienic index and the microbial index all meet the requirements of related standards of food hygiene, and flavonoid substances in raspberry are retained, so that the flavor vinegar has a certain health-care effect.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
The brewing process of the flavor vinegar is characterized by comprising the following steps:
(1) raspberry slurry: cleaning the raspberries, mixing and pulping the raspberries and sterile water according to the volume ratio of 1:11 to obtain raspberry pulp;
(2) glutinous rice slurry: washing glutinous rice, mixing the glutinous rice and sterile water according to a volume ratio of 1:4.5, soaking for 6.5 hours, pulping by a pulping machine, and sieving to obtain glutinous rice pulp;
(3) preparing a walnut green husk antioxidant: cleaning and drying walnut green husk, crushing, sieving with a 80-mesh sieve, adding a degreasing agent into the walnut green husk, treating for 5 hours under a standing condition, removing the degreasing agent, then repeatedly treating for 2 times, and collecting pretreated walnut green husk powder; soaking the pretreated walnut green husk powder in an ethanol solution, leaching for 5 hours under the ultrasonic-assisted condition, filtering supernatant liquor, and drying to constant weight to obtain the walnut green husk antioxidant;
(4) mixing: mixing the pretreated raspberry pulp, the glutinous rice pulp and the walnut green husk antioxidant in a mass ratio of 1:1.5:0.020, and uniformly stirring to prepare mixed pulp;
(5) adding complex enzyme accounting for 0.5% of the volume of the mixed slurry into the mixed slurry, heating in a 55 ℃ constant-temperature water bath for 4h, filtering, placing the mixed slurry in a 95 ℃ water bath, and keeping the temperature for 20min to inactivate the complex enzyme to obtain pretreated mixed slurry;
(6) primary yeast fermentation: adding the pretreated mixed slurry into a fermentation tank, inoculating dry fruit wine yeast into the fermentation tank, fermenting at 22-26 deg.C for 7 days, and performing coarse filtration after primary fermentation; wherein the mass ratio of the pretreated mixed pulp to the dry fruit wine yeast is 1: 0.04;
(7) and (3) secondary yeast fermentation: adding the slurry after coarse filtration into a fermentation tank, adding fruit wine dry yeast which accounts for 4.5 percent of the mass of the slurry after coarse filtration, continuously fermenting at the fermentation temperature of 16-23 ℃ for 8 days, and performing fine filtration after the secondary fermentation is finished;
(8) acetic acid fermentation: adding cultured acetic acid bacteria into the slurry after fine filtration, and finishing acetic acid fermentation when the acidity reaches 5g/100ml to prepare acetic acid fermentation liquor; wherein the mass of the acetic acid bacteria is 5 percent of the mass of the slurry after the fine filtration;
(9) aging the acetic acid fermentation broth at 3-6 deg.C, centrifuging, and filtering to obtain aged vinegar residue;
(10) clarifying and filtering the aged vinegar grains, spraying vinegar by a two-spraying method, sterilizing, and filling to obtain the finished product.
Example 2
The brewing process of the flavor vinegar is characterized by comprising the following steps:
(1) raspberry slurry: cleaning the raspberries, mixing and pulping the raspberries and sterile water according to the volume ratio of 1:10 to obtain raspberry pulp;
(2) glutinous rice slurry: washing sticky rice, mixing the sticky rice with sterile water according to a volume ratio of 1:3, soaking for 6h, pulping by using a pulping machine, and sieving to obtain sticky rice pulp;
(3) preparing a walnut green husk antioxidant: cleaning and drying walnut green husk, crushing, sieving with a 80-mesh sieve, adding a degreasing agent into the walnut green husk, treating for 5 hours under a standing condition, removing the degreasing agent, then repeatedly treating for 2 times, and collecting pretreated walnut green husk powder; soaking the pretreated walnut green husk powder in an ethanol solution, leaching for 4 hours under the ultrasonic-assisted condition, filtering supernatant liquor, and drying to constant weight to obtain the walnut green husk antioxidant;
(4) mixing: mixing the pretreated raspberry pulp, the glutinous rice pulp and the walnut green husk antioxidant in a mass ratio of 1:1.3:0.015, and uniformly stirring to prepare mixed slurry;
(5) adding complex enzyme accounting for 0.3% of the volume of the mixed slurry into the mixed slurry, heating in a constant-temperature water bath at 48 ℃ for 3h, filtering, placing the mixed slurry in a water bath at 85 ℃ for heat preservation for 15min to inactivate the complex enzyme to obtain pretreated mixed slurry;
(6) primary yeast fermentation: adding the pretreated mixed slurry into a fermentation tank, inoculating dry fruit wine yeast into the fermentation tank, fermenting at 22-26 deg.C for 6 days, and performing coarse filtration after primary fermentation; wherein the mass ratio of the pretreated mixed pulp to the dry fruit wine yeast is 1: 0.05;
(7) and (3) secondary yeast fermentation: adding the slurry after coarse filtration into a fermentation tank, adding fruit wine dry yeast which accounts for 3.5 percent of the mass of the slurry after coarse filtration, continuously fermenting at the fermentation temperature of 16-23 ℃ for 8 days, and performing fine filtration after the secondary fermentation is finished;
(8) acetic acid fermentation: adding cultured acetic acid bacteria into the slurry after fine filtration, and finishing acetic acid fermentation when the acidity reaches 5g/100ml to prepare acetic acid fermentation liquor; wherein the mass of the acetic acid bacteria is 6 percent of the mass of the slurry after the fine filtration;
(9) aging the acetic acid fermentation broth at 3-6 deg.C, centrifuging, and filtering to obtain aged vinegar residue;
(10) clarifying and filtering the aged vinegar grains, spraying vinegar by a two-spraying method, sterilizing, and filling to obtain the finished product.
Example 3
The brewing process of the flavor vinegar is characterized by comprising the following steps:
(1) raspberry slurry: cleaning the raspberries, mixing and pulping the raspberries and sterile water according to the volume ratio of 1:12 to obtain raspberry pulp;
(2) glutinous rice slurry: washing glutinous rice, mixing the glutinous rice and sterile water according to a volume ratio of 1:4, soaking for 5.5h, pulping by a pulping machine, and sieving to obtain glutinous rice pulp;
(3) preparing a walnut green husk antioxidant: cleaning and drying walnut green husk, crushing, sieving with a 80-mesh sieve, adding a degreasing agent into the walnut green husk, treating for 6 hours under a standing condition, removing the degreasing agent, then repeatedly treating for 2-3 times, and collecting pretreated walnut green husk powder; soaking the pretreated walnut green husk powder in an ethanol solution, leaching for 5 hours under the ultrasonic-assisted condition, filtering supernatant liquor, and drying to constant weight to obtain the walnut green husk antioxidant;
(4) mixing: mixing the pretreated raspberry pulp, the glutinous rice pulp and the walnut green husk antioxidant in a mass ratio of 1:1.3:0.014, and uniformly stirring to prepare mixed pulp;
(5) adding complex enzyme accounting for 0.3% of the volume of the mixed slurry into the mixed slurry, heating in a 55 ℃ constant-temperature water bath for 3h, filtering, placing the mixed slurry in a 100 ℃ water bath, and keeping the temperature for 20min to inactivate the complex enzyme to obtain pretreated mixed slurry;
(6) primary yeast fermentation: adding the pretreated mixed slurry into a fermentation tank, inoculating dry fruit wine yeast into the fermentation tank, fermenting at 22-26 deg.C for 6 days, and performing coarse filtration after primary fermentation; wherein the mass ratio of the pretreated mixed pulp to the fruit wine dry yeast is 1: 0.06;
(7) and (3) secondary yeast fermentation: adding the slurry after coarse filtration into a fermentation tank, adding fruit wine dry yeast which accounts for 3% of the mass of the slurry after coarse filtration, continuously fermenting at the fermentation temperature of 16-23 ℃ for 10 days, and performing fine filtration after the secondary fermentation is completed;
(8) acetic acid fermentation: adding cultured acetic acid bacteria into the slurry after fine filtration, and finishing acetic acid fermentation when the acidity reaches 5g/100ml to prepare acetic acid fermentation liquor; wherein the mass of the acetic acid bacteria is 7 percent of the mass of the slurry after the fine filtration;
(9) aging the acetic acid fermentation broth at 3-6 deg.C, centrifuging, and filtering to obtain aged vinegar residue;
(10) clarifying and filtering the aged vinegar grains, spraying vinegar by a two-spraying method, sterilizing, and filling to obtain the finished product.
Example 4
The brewing process of the flavor vinegar is characterized by comprising the following steps:
(1) raspberry slurry: cleaning the raspberries, mixing and pulping the raspberries and sterile water according to the volume ratio of 1:12 to obtain raspberry pulp;
(2) glutinous rice slurry: washing glutinous rice, mixing the glutinous rice and sterile water according to a volume ratio of 1:3.5, soaking for 6.5 hours, pulping by a pulping machine, and sieving to obtain glutinous rice pulp;
(3) preparing a walnut green husk antioxidant: cleaning and drying walnut green husk, crushing, sieving with a 80-mesh sieve, adding a degreasing agent into the walnut green husk, treating for 5.5 hours under a standing condition, removing the degreasing agent, then repeatedly treating for 2-3 times, and collecting pretreated walnut green husk powder; soaking the pretreated walnut green husk powder in an ethanol solution, leaching for 4.5 hours under the ultrasonic-assisted condition, filtering supernatant, and drying to constant weight to obtain the walnut green husk antioxidant;
(4) mixing: mixing the pretreated raspberry pulp, the glutinous rice pulp and the walnut green husk antioxidant in a mass ratio of 1:1.5:0.018, and uniformly stirring to prepare mixed pulp;
(5) adding complex enzyme accounting for 0.5% of the volume of the mixed slurry into the mixed slurry, heating in a constant-temperature water bath at 60 ℃ for 4h, filtering, placing the mixed slurry in a water bath at 90 ℃ for heat preservation for 18min to inactivate the complex enzyme to obtain pretreated mixed slurry;
(6) primary yeast fermentation: adding the pretreated mixed slurry into a fermentation tank, inoculating dry fruit wine yeast into the fermentation tank, fermenting at 22-26 deg.C for 5 days, and performing coarse filtration after primary fermentation; wherein the mass ratio of the pretreated mixed pulp to the dry fruit wine yeast is 1: 0.08;
(7) and (3) secondary yeast fermentation: adding the slurry after coarse filtration into a fermentation tank, adding fruit wine dry yeast accounting for 5% of the mass of the slurry after coarse filtration, continuously fermenting at 16-23 ℃ for 8 days, and performing fine filtration after secondary fermentation;
(8) acetic acid fermentation: adding cultured acetic acid bacteria into the slurry after fine filtration, and finishing acetic acid fermentation when the acidity reaches 5g/100ml to prepare acetic acid fermentation liquor; wherein the mass of the acetic acid bacteria is 8 percent of the mass of the slurry after the fine filtration;
(9) aging the acetic acid fermentation broth at 3-6 deg.C, centrifuging, and filtering to obtain aged vinegar residue;
(10) clarifying and filtering the aged vinegar grains, spraying vinegar by a two-spraying method, sterilizing, and filling to obtain the finished product.
Comparative example
Compared with the embodiment 1 of the invention, the walnut green husk antioxidant is not added, and the rest is the same as the embodiment 1 of the invention.
Performance verification
The examples 1 to 4 and the comparative example were subjected to performance tests and sensory evaluations, and the specific test results are shown in table 1.
TABLE 1
As can be seen from Table 1, the flavor vinegar prepared by the preparation method of the invention has a long shelf life and a good taste.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (6)
1. The brewing process of the flavor vinegar is characterized by comprising the following steps:
(1) raspberry slurry: cleaning the raspberry, mixing and pulping the raspberry and sterile water according to the volume ratio of 1 (10-12) to obtain raspberry pulp;
(2) glutinous rice slurry: washing glutinous rice, mixing the glutinous rice and sterile water according to a volume ratio of 1:3-5, soaking for 5-8h, pulping by a pulping machine, and sieving to obtain glutinous rice pulp;
(3) preparing a walnut green husk antioxidant: cleaning and drying walnut green husk, crushing, sieving with a 80-mesh sieve, adding a degreasing agent into the walnut green husk, treating for 4-6h under a standing condition, removing the degreasing agent, then repeatedly treating for 2-3 times, and collecting pretreated walnut green husk powder; soaking the pretreated walnut green husk powder in an ethanol solution, leaching for 3-5h under the ultrasonic-assisted condition, filtering supernatant, and drying to constant weight to obtain the walnut green husk antioxidant;
(4) mixing: mixing the pretreated raspberry pulp, the glutinous rice pulp and the walnut green husk antioxidant in a mass ratio of 1 (1.2-1.5) to 0.008-0.022, and uniformly stirring to prepare a mixed pulp;
(5) adding complex enzyme accounting for 0.2-0.5% of the volume of the mixed slurry into the mixed slurry, heating in a constant-temperature water bath at 40-60 ℃ for 2-4h, filtering, placing the mixed slurry in a water bath at 80-100 ℃ for heat preservation for 15-20min to inactivate the complex enzyme, and obtaining pretreated mixed slurry;
(6) primary yeast fermentation: adding the pretreated mixed slurry into a fermentation tank, inoculating dry fruit wine yeast into the fermentation tank, fermenting at 22-26 deg.C for 5-8 days, and performing coarse filtration after primary fermentation;
(7) and (3) secondary yeast fermentation: adding the slurry after coarse filtration into a fermentation tank, adding fruit wine dry yeast which accounts for 3-5% of the mass of the slurry after coarse filtration, continuously fermenting at 16-23 ℃ for 5-10 days, and performing fine filtration after the secondary fermentation is completed;
(8) acetic acid fermentation: adding cultured acetic acid bacteria into the slurry after fine filtration, and finishing acetic acid fermentation when the acidity reaches 5g/100ml to prepare acetic acid fermentation liquor;
(9) aging the acetic acid fermentation broth at 3-6 deg.C, centrifuging, and filtering to obtain aged vinegar residue;
(10) clarifying and filtering the aged vinegar grains, spraying vinegar by a two-spraying method, sterilizing, and filling to obtain the finished product.
2. The brewing process of flavor vinegar according to claim 1, which is characterized by comprising the following steps: the compound enzyme is formed by mixing pectinase and alpha-amylase with equal mass.
3. The brewing process of flavor vinegar according to claim 1, which is characterized by comprising the following steps: in the step (6), the mass ratio of the pretreated mixed pulp to the dry fruit wine yeast is 1 (0.03-0.08).
4. The brewing process of flavor vinegar according to claim 1, which is characterized by comprising the following steps: in the step (6), the coarse filtration is carried out by adopting 300-mesh gauze.
5. The brewing process of flavor vinegar according to claim 1, which is characterized by comprising the following steps: and (4) filtering by using diatomite in the fine filtration in the step (7).
6. The brewing process of flavor vinegar according to claim 1, which is characterized by comprising the following steps: in the step (8), the mass of the acetic acid bacteria is 2-8% of the mass of the slurry after the fine filtration.
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| CN113088423A (en) * | 2021-04-14 | 2021-07-09 | 北京市老才臣食品有限公司 | Fresh peach vinegar and brewing process thereof |
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