CN113583795A

CN113583795A - Fruit vinegar brewed from fruits and preparation method thereof

Info

Publication number: CN113583795A
Application number: CN202111021959.XA
Authority: CN
Inventors: 李欣颖
Original assignee: Rizhao Xiaoxinkang Food Co ltd
Current assignee: Rizhao Xiaoxinkang Food Co ltd
Priority date: 2021-09-01
Filing date: 2021-09-01
Publication date: 2021-11-02

Abstract

The invention discloses a fruit vinegar brewed by fruits and a preparation method thereof, which combines liquid fermentation and solid fermentation and comprises the following steps: step 1, preparing acetic acid strains; step 2, selecting fruits, cleaning, draining, removing peels and kernels, crushing and juicing, performing liquid fermentation on the obtained fruit juice, and performing solid fermentation on the residual fruit residues; step 3, liquid fermentation; step 4, solid fermentation; and 5, mixing the obtained vinegar liquid, blending, bottling, sterilizing, cooling, performing sampling inspection, and finally storing the obtained finished product in a warehouse. The invention also provides fruit vinegar brewed from the fruits prepared by the method. The green environment-friendly healthy health-preserving fruit vinegar is a beverage with a certain health-care function, which is obtained by further processing on the basis of fruit vinegar production. The fruit vinegar is delicious, has high nutritive value, is suitable for both the old and the young, is convenient for mass consumption, is high-cost-performance popular dietary therapy fruit vinegar, and has high health social benefits of the whole people.

Description

Fruit vinegar brewed from fruits and preparation method thereof

Technical Field

The invention relates to fruit vinegar and a preparation method thereof, in particular to fruit vinegar brewed from fruits and a preparation method thereof.

Background

With the development of food science and the improvement of the living standard of people, the nutrition and health care functions of the table vinegar are more and more known by people. Therefore, the development of acetic acid beverage has wide prospect. Compared with grain vinegar, the fruit vinegar for the beverage has high nutritive value and obviously better flavor than the grain vinegar, so the fruit vinegar is the best raw material for producing the acetic acid beverage.

Fruits generally contain nutrients such as sugar, organic acids, various amino acids, minerals and abundant water-soluble vitamins. Many fruits have physiological health care function to human body. Such as: the hawthorn has the functions of reducing blood pressure, improving the contractility of the heart, utilizing the oxygen function, reducing fatty acid and accumulated lactic acid in the body, building body and eliminating fatigue. Apple can be used for treating excessive fire due to spleen deficiency, invigorating spleen and replenishing qi, moistening lung, nourishing heart, promoting fluid production and stimulating appetite. Pear has the effects of promoting the production of body fluid, moistening dryness, clearing heat, reducing phlegm, relieving cough and the like. The pineapple contains glucose, fructose, vitamins, citric acid and protein in certain amount, and has certain effects of clearing away heat and toxic materials, promoting the production of body fluid to quench thirst, promoting appetite, invigorating spleen and relieving diarrhea, and the like. The Chinese date has the effects of tranquilizing, relaxing muscles and bones, nourishing nerves, benefiting heart and improving weak constitution.

The fruit vinegar can be produced by different processes according to specific conditions, generally in a traditional fermentation type, the fruits are completely fermented and converted into the fruit vinegar, and then the vinegar is prepared and the taste is adjusted to obtain the acetic acid beverage. Or producing by partial fermentation, fully utilizing fruit residues after extracting fruit juice, and carrying out acetic fermentation to produce the fruit vinegar beverage.

The vinegar is an indispensable condiment in daily life. As one of vinegar, the fruit vinegar is brewed by taking fruits, pomace or fruit wine as raw materials. The fruit vinegar contains 5-7% of acetic acid, and has better aromatic flavor, richer inorganic salts and vitamins and better health care effect compared with grain vinegar.

The fruit vinegar is brewed by taking fruits as raw materials, and the fermentation process needs two stages, namely alcohol fermentation and acetic acid fermentation. If fruit wine is used as raw material, only acetic fermentation is needed. Wherein yeast and acetic acid bacteria are mainly involved.

(1) A yeast.

The yeast converts glucose into alcohol and carbon dioxide by the vinification enzyme system, and the alcohol fermentation stage in the vinegar brewing process is completed. The yeast can produce maltase, sucrase, invertase, lactase, lipase, etc. besides the alcoholizing enzyme. A small amount of organic acid, fusel oil and esters are also generated in the alcohol fermentation process, and have a certain effect on the flavor of the formed vinegar. The optimal temperature for yeast growth and fermentation is 25-30 ℃. The optimum temperature for life is slightly different for different strains. The yeast for brewing vinegar is the same as the yeast used for producing wine, and fruit wine yeast, wine yeast or beer yeast are commonly used for fermenting fruit vinegar alcohol at present. In order to increase the fragrance of vinegar, ester-producing yeast with strong ester-producing capability and fruit wine yeast can be mixed for fermentation.

(2) Acetic acid bacteria.

Acetic acid bacteria are one of the important industrial bacteria. Acetic acid is produced by converting alcohol with acetic acid bacteria after relay of alcohol production in the brewing process. Acetic acid bacteria have the ability to oxidize alcohol to produce acetic acid. Acetobacter can be classified into two major groups, i.e., Acetobacter and Gluconobacter, according to their physiological and biochemical properties. The acetobacter is mainly used for oxidizing alcohol into acetic acid, and in the vinegar residue lacking alcohol, the acetic acid can be continuously oxidized into carbon dioxide and water, and glucose can be weakly oxidized into gluconic acid. The glucose oxidizing bacillus can grow at low temperature, the optimum proliferation temperature is below 30 ℃, the main function is to oxidize glucose into gluconic acid and slightly oxidize alcohol into acetic acid, but the acetic acid cannot be continuously oxidized into carbon dioxide and water. Acetic acid bacteria for vinegar brewing belong to the genus Acetobacter in many cases, and only glucose oxidase bacteria are found in conventional vinegar brewing fermented grains.

The acetic acid bacteria have the following characteristics: (ii) form of bacterial cell. The acetic acid bacteria are rod-shaped bacteria with round ends, are arranged singly or in a chain shape, have flagella and no spores, and belong to gram-negative bacteria. In high-temperature, high-concentration salt solutions or in the case of insufficient nutrition, the cells elongate, become linear or rod-shaped, expand in the form of tubes, and the like. ② the requirement for oxygen. The acetic acid bacteria are aerobic bacteria, and enough oxygen must be supplied to normally grow and reproduce. When acetic acid bacteria are statically cultured in liquid, a mycoderm is formed on the liquid surface, and the glucose oxidizing bacillus does not form a mycoderm. In the environment of high-concentration alcohol and acetic acid, acetobacter is very sensitive to oxygen deficiency, and the bacteria can die when oxygen supply is interrupted. And thirdly, the requirement on the environment. The proper temperature for the growth and the propagation of the acetic acid bacteria is 28-33 ℃, and the acetic acid bacteria die after 10min at the temperature of 60 ℃. The optimum pH value for the growth of the acetic acid bacteria is 3.5-6.5, the growth and the reproduction can be stopped in the environment with the acetic acid content of 1.5-2.5%, but some strains can tolerate the acetic acid by 7-9%. The acetobacter has quite high tolerance to alcohol, and the volume fraction of the alcohol can reach 5-12%; the salt has poor tolerance to salt, and the activity is stopped when the mass fraction of the salt reaches 1 to 1.5 percent. In the production, salt is added after acetic acid fermentation is finished, which not only can adjust the taste of vinegar, but also has the function of preventing acetic acid bacteria from continuously growing and propagating. Continued activity of the acetic acid bacteria oxidizes the acetic acid to carbon dioxide and water, reducing the quality of the vinegar. Fourthly, the nutrition requirement is met. The most suitable carbon source for acetic acid bacteria is six-carbon sugar such as glucose and fructose, and sucrose and maltose. Polysaccharides such as starch cannot be directly used by acetic acid bacteria. Alcohol is also a suitable carbon source, and some acetic acid bacteria can also use polyols such as glycerol, mannitol and the like as carbon sources. Protein hydrolysates, urea, ammonium sulfate, and the like are suitable as nitrogen sources for acetic acid bacteria. As for the inorganic salt, three elements of phosphorus, potassium and magnesium are necessary. Besides few vinegar brewing processes, additional nitrogen sources, inorganic salts and other nutrients are generally not required to be added. Enzyme system characteristic. Since acetic acid bacteria have a very high activity of oxidase such as alcohol dehydrogenase and aldehyde dehydrogenase, they are capable of oxidizing alcohol to produce acetic acid and oxidizing other alcohols and saccharides to produce corresponding acids and ketones, for example, butyric acid, gluconic acid, glucono acid, xylonic acid, arabinonic acid, pyruvic acid, succinic acid, lactic acid and other organic acids, and oxidizing glycerol to diketone and oxidizing mannitol to produce fructose. The acetic acid bacteria also have the capability of generating esters, and the strains which generate more aromatic esters are inoculated for fermentation, so that the fragrance of the vinegar is doubled. The presence of these substances has an important effect on the formation of the flavor of vinegar.

Acetic acid bacteria are many in kind, but the following are common acetic acid bacteria. The acetobacter oerlianus is the main strain for producing vinegar by using wine in oerliang, France, and the optimum growth temperature is 30 ℃. The strain can produce a small amount of ester, and the capacity of producing acetic acid is weak; can convert glucose into gluconic acid, and has strong acid resistance. ② the acetobacter schdonii which is a famous strain for quick-brewing vinegar abroad and is one of the more important strains in the vinegar industry at present. In the liquid, the optimum temperature for growth of the acetobacter schdonii is 25-27.5 ℃, the optimum temperature for solid culture is 28-30 ℃, and the maximum growth temperature is 37 ℃. The acid produced by the bacteria is up to 11.5%, and no further oxidation effect is caused on acetic acid. ③ the acetobacter fetida, which is one of the strains commonly used in vinegar factories in China. The bacteria form a bacterial film on the liquid surface and rise along the wall of the device, the liquid under the bacterial film is not turbid, the acid can be produced by 6-8 percent generally, and some bacterial strains can also produce 2 percent of gluconic acid and can further oxidize the acetic acid into carbon dioxide and water. And fourthly, the acetobacter Panicum which is a harmful bacterium in the brewing of wine and grape vinegar and can be separated from the vinegar culture. The optimal growth temperature of the strain is 31 ℃, the maximum growth temperature is 44 ℃, an easily broken mycoderm is formed at the liquid level, the mycoderm rises very high along the wall of the container, and the liquid under the mycoderm is very turbid. Acetobacter xylinum, a special acetic acid bacterium, can cause wine rancidity and stickiness if it is propagated in the wine brewing mash. This bacterium is a harmful bacterium for vinegar brewing because it has a weak ability to produce acetic acid and is able to oxidize and decompose acetic acid. The Acetobacter xylinum forms a leather-like and cellulose-like thick film on the liquid surface. Sixthly, the AS1.41 acetic acid bacteria belong to acetobacter putida and are one of the common strains for brewing vinegar. The bacterial cells are rod-shaped, usually arranged in a chain shape, have no motility and no spores, and can be elongated to become linear or rod-shaped and tubular expansion under adverse conditions. During plate culture, bacterial colonies are raised and have smooth surfaces, and the bacterial colonies are grey white; when cultured in liquid, a pellicle is formed. The growth suitable temperature of the strain is 28-30 ℃, the optimum temperature for generating acetic acid is 28-33 ℃, the optimum pH value is 3.5-6, the volume fraction of tolerant alcohol is 8%, the highest yield of acetic acid is 7-9%, the capacity for generating gluconic acid is weak, and the acetic acid can be oxidized and decomposed into carbon dioxide and water. Seventhly, the Hu brewing 1.01 acetic acid bacteria are separated from the fast brewing vinegar in Dandong and are one of the strains commonly used in vinegar factories. The bacteria cells are rod-shaped and often arranged in a chain shape, and the bacteria have no motility and do not form spores. In the alcoholic culture solution, the bacteria often grow on the surface to form a light grey thin layer mycoderm. Under unfavorable conditions, the cells elongate, become linear or rod-like, and sometimes expand or branch. The conversion rate of the bacterium for producing acetic acid from alcohol reaches 93-95%.

(3) Biochemical reaction process of acetic acid fermentation.

Alcohol is changed into acetic acid and water under the action of acetic acid bacteria, the process is that alcohol is oxidized into acetaldehyde, acetaldehyde absorbs a molecule of water to generate hydrated acetaldehyde, and the hydrated acetaldehyde is oxidized into acetic acid again. The whole reaction releases heat of 485.6kJ, and heat is not needed for fermentation. Theoretically, 130.4g of acetic acid can be generated by 100g of pure alcohol, or 103.6g of acetic acid can be generated by 100ml of pure alcohol, and the actual production rate is low and can only reach about 85% of the theoretical value generally. The reason for this is that alcohol is volatilized and lost during acetification, and the acetified product contains diethoxyethane, higher fatty acid, succinic acid, etc. in addition to acetic acid, and these acids react with alcohol to slowly produce ester, which has an aromatic odor.

At present, a few enterprises for brewing vinegar by using fruits in China are small in scale. Fruit vinegar rapidly develops in Europe, America and Japan, such as British apple vinegar annual output of 0.1 hundred million L, which accounts for 10% of total annual edible vinegar production, and American apple vinegar annual output of 16.6% of total annual edible vinegar production. The fruit resources in China are rich, and if fruits, fruit residues, defective fruits and fruit wine residues are used as raw materials to brew fruit vinegar, on one hand, the fruit resources can be fully utilized, and grains are saved; on the other hand, the method also has positive significance in industrial production and comprehensive utilization of fruits.

Disclosure of Invention

The invention aims to provide multifunctional fruit vinegar and a preparation method thereof, which solve the existing problems, and the prepared green environment-friendly healthy fruit vinegar has natural and pollution-free components, delicious finished products, high nutritive value and certain health-care function.

In order to achieve the above purpose, the present invention provides a method for preparing fruit vinegar by fruit brewing, wherein the method combines liquid fermentation and solid fermentation, and comprises: step 1, preparing acetic acid strains; step 2, selecting fruits, cleaning, draining, removing peels and kernels, crushing and juicing, performing liquid fermentation on the obtained fruit juice, and performing solid fermentation on the residual fruit residues; step 3, liquid fermentation is to add yeast powder and white sugar into the fruit juice, carry out alcohol fermentation to obtain fruit wine, add acetic acid bacteria liquid, carry out acetic acid fermentation, then carry out curing on the obtained raw vinegar, and finally filter and sterilize the obtained vinegar liquid for standby; step 4, solid fermentation is to add yeast liquid into the fruit residues for alcohol fermentation, then add a loosening agent into the fruits subjected to alcohol fermentation, add an acetic acid bacteria liquid, prepare vinegar embryos, perform acetic acid fermentation, pour vinegar when the acetification is in a vigorous stage, cure the obtained raw vinegar, and finally filter and sterilize the obtained vinegar liquid for later use; and 5, mixing the vinegar liquid obtained in the step 3 and the vinegar liquid obtained in the step 4, blending, bottling, sterilizing, cooling, performing sampling inspection, and finally storing the obtained finished product in a warehouse.

In the step 1, acetic acid strains are collected from vinegar mash or unsterilized raw vinegar for breeding, or pure culture strains are adopted for enlarged culture; the process of the expanded culture comprises the following steps: step 1.1, solid culture: taking 100ml of bean sprout juice with the mass fraction of 1.4%, 3g of glucose, 1g of yeast powder and 2g of calcium carbonate, uniformly mixing and melting, subpackaging the mixture in test tubes subjected to dry heat sterilization, wherein the loading amount of each tube is 4 ml-5 ml, sterilizing for 15 min-20 min under the pressure of 98.066kPa, taking out, adding 0.6ml of alcohol with the volume fraction of 50% when the mixture is not solidified, preparing a slant solid culture medium, cooling, inoculating acetic acid strains under the aseptic operation, and then culturing for 2 days-3 days at the constant temperature of 26 ℃ -28 ℃; step 1.2, liquid amplification culture: taking 15ml of rice liquid with the mass fraction of 1%, 25ml of vinegar, 55ml of water, 1g of yeast powder and 3.5ml of alcohol to prepare a liquid culture medium, wherein the content of acetic acid is 1-1.5% by mass percent, the total amount of the acetic acid and the alcohol is equal to or lower than 5.5%, the alcohol is added before inoculation, the prepared liquid culture medium is contained in a triangular flask with the volume of 500-1000 ml, the triangular flask is sterilized by a normal method, then acetic acid strains cultured in a solid state are inoculated, and the culture is carried out for 2-3 days at the constant temperature of 26-28 ℃; during the cultivation, the flask was periodically shaken 1 time per day, or the flask was used for shaking cultivation.

The preparation method for brewing fruit vinegar by fruits comprises the steps of performing amplification culture on acetic acid strains, inoculating the acetic acid strains to wine liquor which is expanded by 20-25 times and is prepared for acetic acid fermentation, and culturing to prepare acetic acid bacteria liquid for production.

In the step 2, the selected fruits are put into a cleaning pool, washed clean by clear water, rotten fruits and impurities are removed, the fruits are taken out, water is controlled to be drained, peels and kernels are removed, and crushing and juicing are carried out.

In the step 3, yeast powder and white sugar are added into fruit juice, alcoholic fermentation is carried out for 7-10 days at the fermentation temperature of 22-24 ℃ to obtain fruit wine, acetic acid bacteria liquid is added to carry out acetic acid fermentation for 1-3 months at the fermentation temperature of 30 ℃, the obtained raw vinegar is aged for 6 months-1 year, and the obtained vinegar liquid is filtered and sterilized for later use.

In the step 3, the addition amount of the yeast powder is 3-5% by mass percent, and the addition amount of the white sugar is adjusted according to the requirement; the alcohol content of the obtained fruit wine is 6-8%; the acidity of the vinegar liquid is 5-6%.

The preparation method for brewing fruit vinegar by using fruits comprises the following steps of: step 4.1, alcoholic fermentation: adding 3-5% of yeast powder into the pomace according to the mass percentage, carrying out alcohol fermentation, stirring for 3-4 times every day in the fermentation process, and completing the fermentation for 5-10 days; step 4.2, preparing a vinegar blank: adding any one or more of bran or chaff, rice bran and rice grains into the fruit subjected to alcoholic fermentation as a loosening agent, wherein the adding amount of the loosening agent is 50-60% of the fruit according to the mass percentage, adding 10-20% of acetic acid bacteria liquid, and fully and uniformly stirring; step 4.3, acetic fermentation: putting the obtained mixture into an acetification cylinder, covering, and performing acetic fermentation, wherein in the fermentation acetification period, the temperature is controlled to be 28-32 ℃, and the mixture is turned and stirred for 1 time every day at regular time to promote acetification; when the temperature rises to 28-32 ℃, taking out the vinegar blank in the jar, turning and stirring the vinegar blank to dissipate heat, and then continuing to ferment; step 4.4, vinegar pouring: after fermentation for 10 to 15 days, the acetification vigorous period is about to end, and cooled boiling water with the same amount as the vinegar blank is poured into the vinegar pouring device to flow out the vinegar liquid to obtain raw vinegar; and 4.5, curing for 1-6 months, and finally filtering and sterilizing the obtained vinegar liquid for later use.

The preparation method for brewing fruit vinegar by using the fruits comprises the step of producing the fruit vinegar by using the method, wherein solid fermentation accounts for 1/3, and liquid fermentation accounts for 2/3.

The preparation method for brewing the fruit vinegar by the fruits comprises the step of mixing the fruit vinegar with the fresh fruit juice, wherein the dosage of the fruit vinegar is 20% and the dosage of the fresh fruit juice is 80% according to the mass percentage.

The invention also provides fruit vinegar brewed by the fruits prepared by the method.

The fruit vinegar brewed by fruits and the preparation method thereof provided by the invention have the following advantages:

the green environment-friendly healthy health-preserving fruit vinegar beverage prepared by the invention is a beverage with a certain health-care function obtained by further processing on the basis of fruit vinegar production. The fruit vinegar is delicious, has high nutritive value, is suitable for both the old and the young, is convenient for mass consumption, is high-cost-performance popular dietary therapy fruit vinegar, and has high health social benefits of the whole people.

The fruit vinegar beverage not only has the health care function of common table vinegar: relieving fatigue, relieving muscle pain, lowering blood pressure, decomposing blood cholesterol, preventing arteriosclerosis and cardiovascular diseases, stimulating appetite, promoting digestion, protecting skin, and protecting health of fruit.

The production process technology provided by the invention has the advantages that the process is tested in multiple batches, the mature technical rules of large-scale standardized production and processing are obtained, the processing is convenient, the flow is simple, and the operation and the control of links such as storage, transportation, sale and the like are facilitated.

Detailed Description

The following further describes embodiments of the present invention.

The invention provides a preparation method for fruit vinegar brewing from fruits, which combines liquid fermentation and solid fermentation and comprises the following steps: step 1, preparing acetic acid strains; step 2, selecting fruits, cleaning, draining, removing peels and kernels, crushing and juicing, performing liquid fermentation on the obtained fruit juice, and performing solid fermentation on the residual fruit residues; step 3, liquid fermentation is to add yeast liquid and white sugar into the fruit juice, carry out alcohol fermentation to obtain fruit wine, add acetic acid bacteria liquid, carry out acetic acid fermentation, then carry out curing on the obtained raw vinegar, and finally filter and sterilize the obtained vinegar liquid for standby; step 4, solid fermentation is to add yeast powder into the fruit residues for alcohol fermentation, then add a loosening agent into the fruits subjected to alcohol fermentation, add an acetic acid bacteria liquid, prepare vinegar embryos, perform acetic acid fermentation, pour vinegar when the acetification is in a vigorous stage, cure the obtained raw vinegar, and finally filter and sterilize the obtained vinegar liquid for later use; and 5, mixing the vinegar liquid obtained in the step 3 and the vinegar liquid obtained in the step 4, blending, bottling, sterilizing, cooling, performing sampling inspection, and finally storing the obtained finished product in a warehouse.

In the step 1, the acetic acid strains are collected from the vinegar culture or the unsterilized raw vinegar for breeding, or pure cultured strains are adopted for enlarged culture; the process of the expanded culture comprises the following steps: step 1.1, solid culture: taking 100ml of rice juice with the mass fraction of 1.4%, 3g of glucose, 1g of yeast powder and 2g of calcium carbonate, uniformly mixing and melting, subpackaging the mixture in test tubes subjected to dry heat sterilization, wherein the loading amount of each tube is 4 ml-5 ml, sterilizing for 15 min-20 min under the pressure of 98.066kPa, taking out, adding 0.6ml of alcohol with the volume fraction of 50% when the mixture is not solidified, preparing a slant solid culture medium, cooling, inoculating acetic acid strains under the aseptic operation, and then culturing for 2 days-3 days at the constant temperature of 26 ℃ -28 ℃; step 1.2, liquid amplification culture: taking 15ml of rice liquid with the mass fraction of 1%, 25ml of vinegar, 55ml of water, 1g of yeast powder and 3.5ml of alcohol to prepare a liquid culture medium, wherein the content of acetic acid is 1-1.5% by mass percent, the total amount of the acetic acid and the alcohol is equal to or lower than 5.5%, the alcohol is added before inoculation, the prepared liquid culture medium is contained in a triangular flask with the volume of 500-1000 ml, the triangular flask is sterilized by a normal method, then acetic acid strains cultured in a solid state are inoculated, and the culture is carried out for 2-3 days at the constant temperature of 26-28 ℃; during the cultivation, the flask was periodically shaken 1 time per day, or the flask was used for shaking cultivation.

After the acetic acid strain is expanded and cultured, the acetic acid strain is inoculated into wine liquor which is expanded by 20-25 times and is prepared for acetic acid fermentation for culture, and the acetic acid bacterium liquor is prepared for production.

And 2, putting the selected fruits into a cleaning pool, washing the fruits by using clear water, removing rotten fruits and impurities, taking out the fruits, draining, removing peels and kernels, crushing and juicing.

And 3, adding yeast liquid and white sugar into the fruit juice, performing alcoholic fermentation for 7-10 days at the fermentation temperature of 22-24 ℃ to obtain fruit wine, adding acetic acid bacteria liquid, performing acetic acid fermentation for 1-3 months at the fermentation temperature of 30 ℃, curing the obtained raw vinegar for 6 months-1 year, and finally filtering and sterilizing the obtained vinegar liquid for later use.

In the step 3, the adding amount of the yeast powder is 3-5% by mass, and the adding amount of the white sugar is adjusted according to the requirement; the alcohol content of the obtained fruit wine is 6-8%; the acidity of the vinegar liquid is 5-6%.

Step 4 comprises the following steps: step 4.1, alcoholic fermentation: adding 3-5% of yeast powder into the pomace according to the mass percentage, carrying out alcohol fermentation, stirring for 3-4 times every day in the fermentation process, and completing the fermentation for 5-10 days; step 4.2, preparing a vinegar blank: adding any one or more of bran or chaff, rice bran and rice grains into the fruit subjected to alcoholic fermentation as a loosening agent, wherein the adding amount of the loosening agent is 50-60% of the fruit according to the mass percentage, adding 10-20% of acetic acid bacteria liquid, and fully and uniformly stirring; step 4.3, acetic fermentation: putting the obtained mixture into an acetification cylinder, covering, and performing acetic fermentation, wherein in the fermentation acetification period, the temperature is controlled to be 28-32 ℃, and the mixture is turned and stirred for 1 time every day at regular time to promote acetification; when the temperature rises to 30-32 ℃, taking out the vinegar blank in the jar, turning and stirring the vinegar blank to dissipate heat, and then continuing to ferment; step 4.4, vinegar pouring: after fermentation for 10 to 15 days, the acetification vigorous period is about to end, and cooled boiling water with the same amount as the vinegar blank is poured into the vinegar pouring device to flow out the vinegar liquid to obtain raw vinegar; and 4.5, curing for 1-6 months, and finally filtering and sterilizing the obtained vinegar liquid for later use.

The solid fermentation of the fruit vinegar produced by the method accounts for 1/3, and the liquid fermentation accounts for 2/3.

Preferably, the fruit vinegar and the fresh fruit juice can be mixed and prepared, and the dosage of the fruit vinegar is 20% and the fresh fruit juice is 80% by mass percentage.

The invention also provides fruit vinegar brewed from the fruits prepared by the method.

The fruit vinegar brewed by fruits and the preparation method thereof provided by the invention are further described by combining the examples.

Example 1

A method for brewing fruit vinegar from fruits combines liquid fermentation and solid fermentation.

The fruit vinegar produced by the method has solid fermentation 1/3 and liquid fermentation 2/3.

The method comprises the following steps:

step 1, preparing acetic acid strains.

The acetic acid strain is collected from vinegar mash or unsterilized raw vinegar for breeding, or pure cultured strain is adopted for enlarged culture.

The process of the expanded culture comprises the following steps:

step 1.1, solid culture: 100ml of rice liquid with the mass fraction of 1.4%, 3g of glucose, 1g of yeast powder and 2g of calcium carbonate are taken, evenly mixed and melted, are subpackaged in test tubes subjected to dry heat sterilization, the loading amount of each tube is 4 ml-5 ml, sterilization is carried out for 15 min-20 min under the pressure of 98.066kPa, the test tubes are taken out, 0.6ml of alcohol with the volume fraction of 50% is added when the test tubes are not solidified, a slant solid culture medium is prepared, acetic acid bacteria are inoculated under the aseptic operation after cooling, and then the test tubes are cultured for 2 days-3 days at the constant temperature of 26 ℃ to 28 ℃.

Step 1.2, liquid amplification culture: taking 15ml of rice liquid with the mass fraction of 1%, 25ml of vinegar, 55ml of water, 1g of yeast powder and 3.5ml of alcohol to prepare a liquid culture medium, wherein the content of acetic acid is 1-1.5% by mass percent, the total amount of the acetic acid and the alcohol is equal to or lower than 5.5%, the alcohol is added before inoculation, the prepared liquid culture medium is contained in a triangular flask with the volume of 500-1000 ml, the triangular flask is sterilized by a normal method, then acetic acid strains cultured in a solid state are inoculated, and the culture is carried out for 2-3 days at the constant temperature of 26-28 ℃; during the cultivation, the flask was periodically shaken 1 time per day, or the flask was used for shaking cultivation.

And 2, selecting fruits, cleaning, draining, removing peels and kernels, crushing and juicing, performing liquid fermentation on the obtained juice, and performing solid fermentation on the residual fruit residues.

Preferably, the selected fruits are put into a cleaning pool, washed clean by clear water, rotten fruits and impurities are removed, the fruits are taken out, drained, peeled and crushed to obtain juice.

And 3, liquid fermentation, namely adding yeast powder and white sugar into the fruit juice, performing alcohol fermentation to obtain fruit wine, adding acetic acid bacteria liquid, performing acetic acid fermentation, curing the obtained raw vinegar, and filtering and sterilizing the obtained vinegar liquid for later use.

Preferably, the method comprises the steps of adding yeast liquid and white sugar into fruit juice, carrying out alcoholic fermentation for 7-10 days at a fermentation temperature of 22-24 ℃ to obtain fruit wine, adding acetic acid bacteria liquid, carrying out acetic acid fermentation for 1-3 months at a fermentation temperature of 30 ℃, then curing the obtained raw vinegar for 6 months-1 year, and finally filtering and sterilizing the obtained vinegar liquid for later use.

The adding amount of the yeast liquid is 3 to 5 percent by mass, and the adding amount of the white sugar is adjusted according to the requirement; the alcohol content of the obtained fruit wine is 6-8%; the acidity of the vinegar liquid is 5-6%.

And 4, solid fermentation, namely adding yeast powder into the fruit residues, performing alcohol fermentation, then adding a loosening agent into the fruit subjected to the alcohol fermentation, adding an acetic acid bacteria solution, performing acetic acid fermentation after a vinegar embryo is prepared, spraying vinegar when the acetification is over, curing the obtained raw vinegar, and finally filtering and sterilizing the obtained vinegar solution for later use.

Step 4 comprises the following steps:

step 4.1, alcoholic fermentation: adding 3-5% of yeast powder into the pomace according to the mass percentage, carrying out alcohol fermentation, stirring for 3-4 times every day in the fermentation process, and completing the fermentation for 5-10 days.

Step 4.2, preparing a vinegar blank: adding any one or more of bran or chaff, rice bran and rice grains into the fruit subjected to alcoholic fermentation as a loosening agent, wherein the adding amount of the loosening agent is 50-60% of the fruit according to the mass percentage, adding 10-20% of acetic acid bacteria liquid, and fully and uniformly stirring.

Step 4.3, acetic fermentation: putting the obtained mixture into an acetification cylinder, covering, and performing acetic fermentation, wherein in the fermentation acetification period, the temperature is controlled to be 28-32 ℃, and the mixture is turned and stirred for 1 time every day at regular time to promote acetification; when the temperature rises to 37-38 ℃, the vinegar blank in the jar is taken out, turned, stirred and radiated, and then fermentation is continued.

Step 4.4, vinegar pouring: after fermentation for 10-15 days, the acetification vigorous period is about to end, and cooled boiling water with the same amount as the vinegar blank is poured into the vinegar pouring device to flow out the vinegar liquid, thus obtaining the raw vinegar.

And 4.5, curing for 1-6 months, and finally filtering and sterilizing the obtained vinegar liquid for later use.

The embodiment also provides fruit vinegar brewed from the fruits prepared by the method.

Example 2

The method comprises the following steps:

step 1, preparing acetic acid strains. The specific procedure was the same as in example 1.

And 2, selecting fresh fruits for cleaning, controlling water for peeling and removing kernels of the cleaned fruits, crushing and juicing, performing liquid fermentation on the obtained fruit juice, and performing solid fermentation on the residual fruit residues.

And 3, fermenting liquid. The specific procedure was the same as in example 1.

And 4, performing solid fermentation.

The process of brewing vinegar by using solid fruit raw materials comprises the following steps: firstly, alcoholic fermentation. Cleaning and crushing fruits, adding yeast powder accounting for 3% -5% of the total weight of the fruits, and carrying out alcoholic fermentation. Stirring for 3-4 times every day in the fermentation process, and completing the fermentation for 5-7 days. ② preparing vinegar blank. Adding 50-60% of bran or chaff, rice bran and the like as a loosening agent into the fruit subjected to alcohol fermentation, adding 10-20% of cultured vinegar mother liquor (or inoculating with non-sterilized excellent raw vinegar), fully and uniformly stirring, filling into an acetification tank, slightly covering, and carrying out acetic fermentation. In the acetification period, the temperature is controlled between 30 ℃ and 32 ℃. When the temperature rises to 28-32 ℃, the vinegar blank in the jar is taken out, turned and stirred for heat dissipation, if the temperature is proper, the vinegar blank is turned and stirred for 1 time every day, air is fully supplied, and acetification is promoted. After 10-15 days, when the acetification is over the vigorous period, the vinegar sprayer uses a tile jar or a wooden barrel with a hole drilled at the bottom, a filter plate is placed at a position 6-10 cm away from the jar bottom, filter cloth is laid, cooling boiling water with the amount about equal to that of the vinegar blank is slowly sprayed from the upper part, and vinegar liquid flows out from the hole at the jar bottom to obtain raw vinegar.

The acetification process can adopt two modes, namely open acetification and bubble acetification.

An open acetification method. Adjusting the volume fraction of alcohol in the fruit wine to 7-8%, placing the fruit wine in a acetification device, and inoculating about 5% of vinegar mother liquor. The height is about 20 cm-30 cm, the size is not limited, the surface of the pot is covered by a gauze, and a plurality of small holes are arranged near the top end of the peripheral wall of the pot, so that the ventilation is facilitated and the vinegar flies, the vinegar eels and the like are prevented from invading. The wine liquid is about half of the height of the wooden barrel, and the liquid surface floats on a grid plate to prevent the bacterial membrane from sinking. In the acetification period, the temperature is controlled to be 30-32 ℃, the mixture is stirred for 1-2 times every day, and the acetification can be finished after about 10 days. Taking out most of the fruit vinegar, leaving the mycoderm and a small amount of vinegar liquid in the basin, and continuing acetifying. The raw vinegar is taken out and disinfected to be eaten.

Bubble acetification (also known as submerged fermentation). This is a new acetification process. According to the relationship that the acetification speed is in direct proportion to the amount of air contacted, a large amount of fine air bubbles are continuously blown to the fermentation liquor, so that the air is fully contacted with the fermentation liquor and acetic acid bacteria, and the rapid acetification is realized. Since acetic acid bacteria die in the oxygen-cut-off state for 15 seconds, it should be brought into contact with the bubble stream during the acetification time. In order to meet the requirement, the acetification rate of the method is high and can reach 98% of the theoretical number, and because more (about 50%) oxygen in bubbles can enter or dissolve into fermentation liquor during acetification, the acetic acid concentration is high, so that fruit vinegar with the acetic acid concentration of 6% -8% can be brewed very easily, and high-quality fruit vinegar with the volume fraction of 10% -12% can also be brewed; the fruit vinegar brewed quickly has the original flavor, and needs to be contained in an ageing device to ensure that the content of the fruit vinegar reaches 0.5 percent, filled, sealed and aged for 1 to 2 months or half a year, so that the fruit vinegar is mature. And sterilizing to obtain the cooked vinegar.

Compared with the traditional process, the liquid submerged fermentation vinegar preparation process has certain differences in product flavor and color, and the investment and power consumption are large, and the differences are required to be further improved. But the liquid-state deep fermentation vinegar making process has short fermentation period, high effective utilization rate of equipment and relatively low cost.

Example 3

A method for brewing fruit vinegar from fruits comprises selecting pineapple to make. A method combining liquid fermentation and solid fermentation may be employed. The production capacity is 1/3 for solid fermentation and 2/3 for liquid fermentation.

The fresh pineapple contains 20-36-55-80% of sugar, contains not less fructose and glucose, and can be brewed into a novel seasoning, namely pineapple vinegar, by fermenting fruit wine, namely alcoholic fermentation and acetic acid fermentation sequentially under the action of yeast and acetic acid bacteria.

The liquid fermentation method comprises the following process flows:

raw material screening → cleaning → crushing → alcoholic fermentation → acetic acid fermentation → sterilization → filtration → preparation → finished product.

The solid fermentation method comprises the following process flows: raw material screening → cleaning → crushing → alcoholic fermentation → acetic acid fermentation → vinegar embryo preparation → vinegar pouring → preparation → bottling → disinfection → cooling → spot check → finished product warehousing.

The specific process is as follows:

preparing acetic acid strains (vinegar mother): the good acetic acid strain can be collected from good vinegar mash or raw vinegar (unsterilized vinegar) for breeding. Pure cultured strains may also be used. The amplification culture step is as follows. Solid culture. 100ml of rice liquid with the mass fraction of 1.4%, 3g of glucose, 1g of yeast powder and 2g of calcium carbonate are taken, evenly mixed and melted, are subpackaged in test tubes subjected to dry heat sterilization, the filling amount of each tube is about 4ml to 5ml, the test tubes are sterilized for 15min to 20min under the pressure of 98.066kPa, are taken out, are added with 0.6ml of 50 percent alcohol without solidification to be prepared into an inclined plane, are cooled, are inoculated with acetic acid strains in fine vinegar grains under the aseptic operation, and are cultured for 2 days to 3 days at the constant temperature of 26 ℃ to 28 ℃. ② liquid expanding culture. Taking 15ml of 1% bean sprout juice, 25ml of vinegar, 55ml of water, 1g of yeast powder and 3.5ml of alcohol to prepare the bean sprout health care product. The content of acetic acid is required to be 1% -1.5%, the total amount of acetic acid and alcohol is not more than 5.5%, and the acetic acid and alcohol are contained in a triangular flask of 500 ml-1000 ml and disinfected by a conventional method. Alcohol is preferably added prior to inoculation. Inoculating 1 acetic acid strain to the culture medium, and culturing at 26-28 deg.C for 2-3 days. During the cultivation, shake flasks 1 time every day, or shake-bed cultivation, and air is supplied sufficiently to promote the pellicle to sink and propagate. Culturing mature liquid vinegar mother, and inoculating into 20-25 times of wine solution for acetic fermentation to obtain vinegar mother. The above culture mediums of different levels can also be directly prepared by fruit wine.

Selecting fresh fruits, putting fresh fruits or peels of pineapples into a pool, washing the fresh fruits or peels with clear water, removing rotten fruits, impurities and the like, taking out and draining.

Then sequentially removing peel and kernel → washing → squeezing.

The fruit juice is used for liquid fermentation, and the process is as follows: adding yeast for fermentation → fermenting fruit wine → fermenting acetic acid → filtering → sterilizing → finished product.

The first stage of fermentation is brewing wine process, pulping pineapple, placing fruit juice in container, adding yeast and white sugar, fermenting for 7-10 days at 22-24 deg.C, and making fruit wine (alcohol content of 6-8%). And in the second stage of vinegar brewing process, vinegar is added into the wine in the initial setting period, acetic acid is fermented, 1-3 months are required before the alcohol generates the acetic acid, the temperature of a fermentation chamber is 30 ℃, the maturity is about 6 months-1 year, the filtering is carried out, the vinegar (with the acidity of 5% -6%) is sterilized, and the finished product is bottled.

Brewing vinegar by taking fruit wine as a raw material: the raw material wine for brewing fruit vinegar must be completely and clearly fermented by alcohol. The excellent fruit vinegar is brewed from excellent fruit wine, and the fruit wine can also be brewed with vinegar.

The solid fermentation is to brew vinegar by using solid fruit raw materials, and the process is as follows:

fine fermentation. Cleaning and crushing fruits, adding yeast powder accounting for 3% -5% of the total weight of the fruits, and carrying out alcoholic fermentation. Stirring for 3-4 times every day in the fermentation process, and completing the fermentation for about 7-10 days. ② preparing vinegar blank. Adding rice dregs as 50-60% of raw material into the fruit after alcohol fermentation as loosening agent, adding 10-20% of cultured vinegar mother powder (or inoculating with non-sterilized good raw vinegar), stirring, loading into acetification jar, slightly covering, and performing acetic fermentation. In the acetification period, the temperature is controlled between 28 ℃ and 30 ℃. Stirring the vinegar blank in the jar, cooling, and stirring for 1 time every day to supply air to promote acetification. After 10-15 days, when the acetification is over the vigorous period, immediately using a tile jar or a wooden barrel with a small hole drilled at the bottom, placing a filter plate at a position 6-10 cm away from the jar bottom, and pouring cooling boiling water with the same amount as the vinegar blank to make the vinegar liquid flow out to obtain the raw vinegar. After curing, the vinegar obtained is finally filtered and sterilized for later use.

Preparing fruit juice: screening high-quality fruits with various tastes, cleaning, controlling water, peeling, and juicing for later use. Mixing the freshly squeezed juice 80% and the pineapple vinegar 20% to obtain the formula juice with the proportion of 100%. The taste is matched arbitrarily.

The fruit vinegar brewed by the fruits and the preparation method thereof provided by the invention have unique advantages, such as: 1. saving grain. One of the development directions of the brewing industry is to replace grains with fruits, the main raw materials for producing the vinegar at present are rice, corn, sorghum, sweet potatoes and the like, and the fruits are used as the raw materials to replace the grains to brew the fruit vinegar, so that the grains can be saved. 2. Can make full use of fruit resources. The fruit vinegar brewing of the invention has extensive requirements on raw materials and good quality, even leftovers such as fruit peel, fruit chip, fruit core and the like of a fruit processing factory, so the fruit vinegar brewing can fully utilize fruit resources, reduce waste, change waste into valuables and benefit the nation and the people. In addition, the fruit vinegar production can also develop wild fruit resources, wild fruit resources exist in many areas of China, wild fruits mostly grow in dense forests in deep mountains or on open sand dunes, no pollution is caused to the wild fruits, the vitamins are particularly rich, and if the fruit vinegar is collected and brewed, the wild resources can be fully utilized, the income of farmers is increased, and green health-care fruit vinegar can also be produced. 3. The fruit vinegar has good flavor. The fruit acid contained in the fruits adopted by the invention is non-volatile organic acid, the flavor is good, the ratio of the non-volatile acid to the volatile acid (mainly acetic acid) in the fruit vinegar is changed when the fruit acid enters the fruit vinegar, the stimulation sourness of the vinegar is weakened, the sourness is softened, and the taste quality of the fruit vinegar is improved. Although the fragrant components of the fruits are lost in the production process of the fruit vinegar, the fragrant components enter a part of the vinegar to a greater or lesser extent, so that the vinegar has the fragrance of the fruits. Therefore, compared with grain vinegar, the fruit vinegar has soft sour taste, has the fragrance of table vinegar and fruits, and has the flavor obviously superior to that of the grain vinegar.

While the present invention has been described in detail with reference to the preferred embodiments, it should be understood that the above description should not be taken as limiting the invention. Various modifications and alterations to this invention will become apparent to those skilled in the art upon reading the foregoing description. Accordingly, the scope of the invention should be determined from the following claims.

Claims

1. A method for preparing fruit vinegar from fruits, which is characterized in that the method combines liquid fermentation and solid fermentation and comprises the following steps:

step 1, preparing acetic acid strains;

step 2, selecting fruits, cleaning, draining, removing peels and kernels, crushing and juicing, performing liquid fermentation on the obtained fruit juice, and performing solid fermentation on the residual fruit residues;

step 3, liquid fermentation is to add yeast liquid and white sugar into the fruit juice, carry out alcohol fermentation to obtain fruit wine, add acetic acid bacteria liquid, carry out acetic acid fermentation, then carry out curing on the obtained raw vinegar, and finally filter and sterilize the obtained vinegar liquid for standby;

step 4, solid fermentation is to add yeast powder into the fruit residues for alcohol fermentation, then add acetic acid bacteria liquid into the fruits after the alcohol fermentation is completed, prepare vinegar embryos for acetic acid fermentation, pour vinegar when the acetification is in a vigorous period, then cure the obtained raw vinegar, finally filter the obtained vinegar liquid and sterilize for later use;

and 5, mixing the vinegar liquid obtained in the step 3 and the vinegar liquid obtained in the step 4, blending, bottling, sterilizing, cooling, performing sampling inspection, and finally storing the obtained finished product in a warehouse.

2. The method for preparing fruit vinegar through brewing fruit according to claim 1, wherein in the step 1, the acetic acid strains are collected from the vinegar culture or the unsterilized raw vinegar for propagation, or the strains cultured in pure varieties are adopted for enlarged culture; the process of the expanded culture comprises the following steps:

step 1.1, solid culture: taking 100ml of rice fungus juice with the mass fraction of 1.4%, 3g of glucose, 1g of yeast powder and 2g of calcium carbonate, uniformly mixing and melting, subpackaging the mixture in test tubes subjected to dry heat sterilization, wherein the loading amount of each tube is 4 ml-5 ml, sterilizing for 15 min-20 min under the pressure of 98.066kPa, taking out, adding 0.6ml of alcohol with the volume fraction of 50% when the mixture is not solidified, preparing a slant solid culture medium, cooling, inoculating acetic acid strains under the aseptic operation, and then culturing for 2 days-3 days at the constant temperature of 28 ℃ -30 ℃;

step 1.2, liquid amplification culture: taking 15ml of rice bacterial liquid with the mass fraction of 1%, 25ml of vinegar, 55ml of water, 1g of yeast extract and 3.5ml of alcohol to prepare a liquid culture medium, wherein the content of acetic acid is 1% -1.5% by mass percent, the total amount of the acetic acid and the alcohol is equal to or lower than 5.5%, the alcohol is added before inoculation, the prepared liquid culture medium is contained in a bottle with the volume of 500 ml-1000 ml, and is sterilized, then solid culture acetic acid strains are inoculated, and the mixture is cultured for 2 days-3 days at the constant temperature of 28 ℃ to 30 ℃; during the cultivation, the flask was periodically shaken 1 time per day, or the flask was used for shaking cultivation.

3. The method for preparing fruit vinegar through fruit brewing according to claim 2, wherein the acetic acid bacteria is cultured in the wine prepared for acetic acid fermentation in 20-25 times of the size after the culture is expanded, and the acetic acid bacteria liquid is prepared for production.

4. The method for preparing fruit vinegar through fruit brewing according to claim 1, wherein in the step 2, the selected fruits are put into a cleaning pool, washed clean by clear water, rotten fruits and impurities are removed, the fruits are taken out, drained, peels and kernels are removed, and crushing and juicing are carried out.

5. The method for preparing fruit vinegar through fruit brewing according to claim 1, wherein in the step 3, yeast powder and white sugar are added into fruit juice to perform alcoholic fermentation for 7-10 days at a fermentation temperature of 22-24 ℃ to obtain fruit wine, acetic acid bacteria liquid is added to perform acetic acid fermentation for 1-3 months at a fermentation temperature of 30 ℃, the obtained raw vinegar is aged for 6 months-1 year, and the obtained vinegar liquid is filtered and sterilized for later use.

6. The method for preparing fruit vinegar through fruit brewing according to claim 5, wherein in the step 3, the addition amount of yeast powder is 3-5% by mass, and the addition amount of white sugar is adjusted according to requirements; the alcohol content of the obtained fruit wine is 6-8%; the acidity of the vinegar liquid is 5-6%.

7. The method for preparing fruit vinegar from fruit according to claim 1, wherein the step 4 comprises:

step 4.1, alcoholic fermentation: adding 3-5% of yeast liquid into the pomace according to the mass percentage, carrying out alcohol fermentation, stirring for 3-4 times every day in the fermentation process, and completing the fermentation for 5-10 days;

step 4.2, preparing a vinegar blank: adding any one or more of bran or chaff, rice bran and rice grains into the fruit subjected to alcoholic fermentation as a loosening agent, wherein the adding amount of the loosening agent is 50-60% of the fruit according to the mass percentage, adding 10-20% of acetic acid bacteria liquid, and fully and uniformly stirring;

step 4.3, acetic fermentation: putting the obtained mixture into an acetification cylinder, covering, and performing acetic fermentation, wherein in the fermentation acetification period, the temperature is controlled to be 28-35 ℃, and the mixture is stirred for 1 time every day at regular time to promote acetification; when the temperature rises to 37-38 ℃, taking out the vinegar blank in the jar, turning and stirring the vinegar blank to dissipate heat, and then continuing to ferment;

step 4.4, vinegar pouring: after fermentation for 10 to 15 days, the acetification vigorous period is about to end, and cooled boiling water with the same amount as the vinegar blank is poured into the vinegar pouring device to flow out the vinegar liquid to obtain raw vinegar;

8. The method of making fruit vinegar according to claim 1, wherein the fruit vinegar produced by the method comprises 1/3 solid fermentation and 2/3 liquid fermentation.

9. The method for preparing fruit vinegar through fruit brewing according to claim 8, wherein the fruit vinegar is mixed with the fresh fruit juice, and the amount of the fruit vinegar is 20% and the amount of the fresh fruit juice is 80% by mass percentage.

10. Fruit vinegar brewed from fruits prepared by the method according to any one of claims 1 to 9.