CN1344792A - Aloe vinegar producing process - Google Patents
Aloe vinegar producing process Download PDFInfo
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- CN1344792A CN1344792A CN 00124940 CN00124940A CN1344792A CN 1344792 A CN1344792 A CN 1344792A CN 00124940 CN00124940 CN 00124940 CN 00124940 A CN00124940 A CN 00124940A CN 1344792 A CN1344792 A CN 1344792A
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Abstract
The fermented aloe vinegar is produced through enzymolyzing aloe pulp with pectase, filtering, diluting filtrate, adding sugar in 10-25 wt%, fermenting at 20-30 deg.c for 4-10 days after adding wine saccharomycete, secondary fermenting with vinegar bacteria for 35-60 days, and disinfection. The produce process has short fermentation period, low production cost, and high product value added. The vinegar product is mild in taste and dense in vinegar taste.
Description
The present invention relates to the fermentation process of vinegar, particularly the fermentation method for producing of Aloe vinegar.
At present, various countries are obtaining gratifying progress aspect aloetic fundamental research and application and development, prove that aloe has medical treatment, health care and nutritive value, and purposes is extremely extensive, not only be used for skin care product, articles for washing, more be widely used in medicine, food, healthcare products, beverage, tea and wine etc.The protective foods of having developed mainly contains aloe fecula, aloe bread, aloe sandwich etc.Aloe health-care beverage mainly contains aloe tea, aloe wine, aloe apple beverage, aloe mulse, aloe solid beverage, aloe tomato drink, aloe fibre beverage, aloe kelp beverage, the high Vc beverage of aloe, aloe fruit juice wine, aloe sour milk etc.China has the more bibliographical information and the Chinese patent of achievement in research and application in recent years to aloetic exploitation, research.Japanese Patent on January 26th, 1999, JP11-18752 (application number: the flat 9-195015 of special Willing) disclose a kind of Aloe vinegar and manufacture method thereof, technical scheme is to be raw material with the former meat of aloe, add brown sugar, adopt black yeast to ferment for two weeks, replant after acetic bacteria Secondary Fermentation 3-5 month and produce Aloe vinegar.The Aloe vinegar production cycle that this technology is produced is long, the production cost height.
The production method that the purpose of this invention is to provide a kind of aloe vinegar with short production cycle.
The production method of aloe vinegar of the present invention may further comprise the steps successively:
(1) Fresh leaf of aloe peeling is got pulp, fragmentation;
(2) enzymatic liquefaction, adding weight percent is the polygalacturonase of 0.01%-0.1%, under 40-50 ℃, enzymatic liquefaction 2-6 hour, filter, get filtrate, in filtrate, add an amount of water, add the sugar that weight percent is 10-25% afterwards, make dilution filtrate,
(3) implant acetic bacteria, at 25-35 ℃ of bottom fermentation 35-60 days, get Aloe vinegar, can through the pasteurize sterilization, is up to the standards, and makes the aloe vinegar product.
In above-mentioned manufacturing step, before (three) step, can also increase one time fermentation, promptly in dilution filtrate, implant wine yeast, under 20-30 ℃, carry out one time fermentation, the time is 4-10 days, gets one time fermentation liquid.Renew step (three) then.
The used aloe of the production method of aloe vinegar of the present invention can be selected from the Chinese aloe aloe [Aloechinensis (Haw) Baker] or Yunnan Yuanjiang River aloe [Aloe yuanjiangensis Xiong﹠amp; Zheng sp.NOV (tentatively titled)] or Aloe vulgaris [Aloe Vera Linn], preferably growth cycle is at the mature leaf more than 1.5 years, and epidermis is smooth glossy, the fresh blade that does not have a large amount of black splotches and fester.
Through years of researches, think in whole process of production, prevent to pollute, the temperature and time of enzymolysis and fermentation controlled well is vital, the preferred temperature of enzymatic liquefaction is 40-45 ℃, and the preferred time of one time fermentation is 6-8 days, and Secondary Fermentation is that acetic bacteria preferred time of fermenting is 40-50 days.The preservation of bacterial classification and go down to posterity and to require to carry out in strict accordance with industry standard.Used polygalacturonase can also be commercially available compound pectinase, and used acetic bacteria is that to use acetic bacteria, wine yeast be the conventional bacterial classification of wine fermentation for edible vinegar fermentation.Living contaminants, enzymolysis or fermenting step temperature and time directly influence quality product.
Sugar of the present invention can be glucose, white sugar, sucrose, brown sugar etc.Used sugar is selected white sugar for use, makes the aloe vinegar color and luster of producing be transparent light green, and more traditional brown vinegar is beautiful, makes the people that the sensation of back to nature be arranged, and is easy to be accepted by the human consumer, so the present invention preferably selects white sugar for use.Select brown sugar for use, then color and luster is darker, provides different color and luster kinds to select for use for the human consumer.
Selected in process of production technical equipment belongs to existing vinegar and produces universal equipment, no particular requirement.
By the production method of the present invention () to (three) step, use pectinase enzymatic hydrolysis before the former meat fermentation of aloe earlier, make in the former meat of aloe that bulk noncombustibility is molten to be the fritter thing, larger molecular organics resolves into than the small molecules organism, increased and the organism of fermentation contact surface, replanted into acetic bacteria and ferment, made follow-up fermenting process to carry out quick and completely, compared with prior art, fermentation time shortened near half.
The fermentation technique key is to select for use suitable fermented bacterium, the present invention notices, aloe is a kind of fruit and vegetable materials, be different from Cereals class raw material, the present invention selects the wine yeast of suitable fruits and vegetables at the preceding increase one time fermentation of step (three), the result makes fermenting twice more complete, and institute's time-consuming is that prior art significantly shortens, the purer perfume (or spice) of producing of aromatic vinegar mouthfeel.
The aloe vinegar of this explained hereafter can keep the raw material local flavor, does not produce strange flavor again, can also remove aloe hardship, fishy smell by this technology, and has the distinctive flavour of vinegar.
The aloe vinegar energy sterilization that the method for the invention is made, promoting digestion, can suppress the generation of lipid peroxidation, the effect that the strong skin of beauty treatment is arranged, contain multiple amino acids, polyose, organic acid, fiber and abundant mineral matter and other components in the aloe, have convergence, softness, preserve moisture, anti-inflammatory, brighten, the effect of removing beverage, strengthening immunity is arranged, recover organism physiology, stimulate circulation, multiple pharmacological effect such as diuresis, laxative.The present invention makes vinegar with bright Aloe mesophyll by microbial fermentation, preserves aloetic drug effect and health-care effect to greatest extent, and aloe, both effects of vinegar are further strengthened.Also containing abundant VITAMIN, mineral substance and trace element in the brown sugar dissolves in the vinegar.
This product is that to melt nutrition, seasoning, nourishing function be another vinegar of one, is a kind of low sugar, low heat value, fat-reducing, beauty treatment, free of contamination novel seasoning matter.
The aloe vinegar that the present invention produces, its Oranoleptic indicator, physical and chemical index, and microbiological indicator meet relevant requirements through check.
Engaging accompanying drawing below is further described production method of the present invention:
Accompanying drawing 1 is single bacterial classification technological process of production figure of the present invention.
Accompanying drawing 2 is many bacterial classifications technological process of production figure of the present invention.
Embodiment 1
The epidermis of getting growth cycle and be 2 years is smooth glossy, 130 kilograms in the fresh the Chinese aloe aloe blade that does not have a large amount of black splotches and fester is cleaned, peeling, get 100 kilograms of its gravy, become pasty state through crusher in crushing, add 0.02 kilogram of (0.02%) polygalacturonase, 40 ℃ of following enzymatic liquefactions 6 hours, sieving then, isolate filtrate, in filtrate, add 100 kilograms of clean waters, add 20 kilograms of (10%) white sugar, be mixed, implant wine yeast, the back that is mixed carried out fermenting the first time under 25 ℃ 7 days, got one time fermentation liquid, in this fermented liquid, inoculate acetic bacteria again, fermented 60 days for the second time fermented liquid can, check behind the mixing down at 25 ℃, through pasteurization, again after the assay was approved, make aloe vinegar of the present invention, the finished product warehouse-in.
Embodiment 2
The epidermis of getting growth cycle and be 1-1.5 is smooth glossy, 130 kilograms of the fresh Yunnan Yuanjiang River aloe leafs that does not have a large amount of black splotches and fester are cleaned, peeling, get 100 kilograms of its gravy, become pasty state through crusher in crushing, add 0.05 kilogram of (0.05%) polygalacturonase, 45 ℃ of following enzymatic liquefactions 5 hours, sieving then, isolate filtrate, in filtrate, add 100 kilograms of clean waters, add 30 kilograms of (15%) white sugar, the inoculation acetic bacteria, behind the mixing 28 ℃ of bottom fermentations 55 days, fermented liquid can, check, through pasteurization, again after the assay was approved, make aloe vinegar of the present invention, the finished product warehouse-in.
Embodiment 3
The epidermis of getting growth cycle and be 2 years is smooth glossy, 130 kilograms in the fresh Aloe vulgaris blade that does not have a large amount of black splotches and fester is cleaned, peeling, get 100 kilograms of its gravy, become pasty state through crusher in crushing, add 0.1 kilogram of (0.1%) polygalacturonase, 50 ℃ of following enzymatic liquefactions 3 hours, sieving then, isolate filtrate, in filtrate, add 100 kilograms of clean waters, add 40 kilograms of (20%) white sugar, be mixed, implant wine yeast, the back that is mixed carried out fermenting the first time under 28 ℃ 6 days, got one time fermentation liquid, in this fermented liquid, inoculate acetic bacteria again, fermented 45 days for the second time the back can that is mixed, check behind the mixing down at 30 ℃, through pasteurization, again after the assay was approved, make aloe vinegar of the present invention, the finished product warehouse-in.
Embodiment 4
The epidermis of getting growth cycle and being more than 1.5 years is smooth glossy, 130 kilograms in the fresh the Chinese aloe aloe blade that does not have a large amount of black splotches and fester is cleaned, peeling, get 100 kilograms of its gravy, become pasty state through crusher in crushing, add 0.08 kilogram of (0.08%) compound pectinase, 42 ℃ of following enzymatic liquefactions 3 hours, sieving then, isolate filtrate, in filtrate, add 100 kilograms of clean waters, add 50 kilograms of (25%) white sugar, be mixed, implant wine yeast, the back that is mixed carried out fermenting the first time under 30 ℃ 5 days, got one time fermentation liquid, in this fermented liquid, inoculate acetic bacteria again, fermented 40 days for the second time can, check behind the mixing down at 35 ℃, through pasteurization, again after the assay was approved, make aloe vinegar of the present invention, the finished product warehouse-in.
Embodiment 5
The epidermis of getting growth cycle and being more than 1.5 years is smooth glossy, 130 kilograms in the fresh the Chinese aloe aloe blade that does not have a large amount of black splotches and fester is cleaned, peeling, get 100 kilograms of its gravy, become pasty state through crusher in crushing, add 0.08 kilogram of (0.08%) compound pectinase, 40 ℃ of following enzymatic liquefactions 3 hours, sieving then, isolate filtrate, in filtrate, add 100 kilograms of clean waters, add 50 kilograms of (25%) white sugar, be mixed, implant wine yeast, the back that is mixed carried out fermenting the first time under 30 ℃ 7 days, got one time fermentation liquid, in this fermented liquid, inoculate acetic bacteria again, fermented 50 days for the second time can, check behind the mixing down at 35 ℃, through pasteurization, again after the assay was approved, make aloe vinegar of the present invention, the finished product warehouse-in.
Claims (7)
1, a kind of production method of aloe vinegar is characterized in that may further comprise the steps successively:
One) Fresh leaf of aloe peeling is got pulp, fragmentation;
Two) enzymatic liquefaction, adding weight percent is the 0.01%-0.1% polygalacturonase, under 40-50 ℃, enzymatic liquefaction 2-6 hour, filter, get filtrate, water gagings such as adding and filtrate in filtrate, adding weight percent afterwards is 10-25% sugar, makes dilution filtrate;
Three) implant acetic bacteria in above-mentioned dilution filtrate, at 25-35 ℃ of bottom fermentation, the time is 35-60 days, gets Aloe vinegar, and can through the pasteurize sterilization, makes the aloe vinegar product.
2, the production method of aloe vinegar as claimed in claim 1 is characterized in that implanting wine yeast in the dilution filtrate of step (two), carries out one time fermentation under 20-30 ℃, and the time is 4-10 days, enters step (three) again.
3, as the production method of the aloe vinegar of claim 1 or 2, it is characterized in that the enzymatic liquefaction temperature is 40-45 ℃, the fermentation time of step (three) is 40-50 days.
4, the production method of aloe vinegar as claimed in claim 2 is characterized in that the one time fermentation time is 6-8 days.
5,, it is characterized in that described aloe is selected from the Chinese aloe aloe, Yunnan Yuanjiang River aloe or Aloe vulgaris as the production method of any aloe vinegar in claim 1 or 2.
6, the production method of aloe vinegar as claimed in claim 5 is characterized in that described sugar selects sucrose or brown sugar for use.
7, the production method of aloe vinegar as claimed in claim 6 is characterized in that described sugar is sucrose.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB001249401A CN1189554C (en) | 2000-09-26 | 2000-09-26 | Aloe vinegar producing process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB001249401A CN1189554C (en) | 2000-09-26 | 2000-09-26 | Aloe vinegar producing process |
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| CN1344792A true CN1344792A (en) | 2002-04-17 |
| CN1189554C CN1189554C (en) | 2005-02-16 |
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| Application Number | Title | Priority Date | Filing Date |
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| CNB001249401A Expired - Fee Related CN1189554C (en) | 2000-09-26 | 2000-09-26 | Aloe vinegar producing process |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102250747A (en) * | 2011-06-30 | 2011-11-23 | 山东省农业科学院农产品研究所 | Preparation method of whole-juice aloe and glutinous rice nutrient vinegar powder |
| CN108077909A (en) * | 2017-12-10 | 2018-05-29 | 云南万绿生物股份有限公司 | A kind of preparation method of aloe ferment |
| CN111100779A (en) * | 2020-01-15 | 2020-05-05 | 江南大学 | Aloe and Chinese yam vinegar and preparation method thereof |
| CN113693995A (en) * | 2021-06-18 | 2021-11-26 | 海南九面通科技有限公司 | Preparation method of aloe skin nutrient solution |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100395325C (en) * | 2005-12-31 | 2008-06-18 | 贾丽英 | Aloe grape dry red wine and its preparation method |
-
2000
- 2000-09-26 CN CNB001249401A patent/CN1189554C/en not_active Expired - Fee Related
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102250747A (en) * | 2011-06-30 | 2011-11-23 | 山东省农业科学院农产品研究所 | Preparation method of whole-juice aloe and glutinous rice nutrient vinegar powder |
| CN102250747B (en) * | 2011-06-30 | 2012-10-24 | 山东省农业科学院农产品研究所 | Preparation method of whole-juice aloe and glutinous rice nutrient vinegar powder |
| CN108077909A (en) * | 2017-12-10 | 2018-05-29 | 云南万绿生物股份有限公司 | A kind of preparation method of aloe ferment |
| CN111100779A (en) * | 2020-01-15 | 2020-05-05 | 江南大学 | Aloe and Chinese yam vinegar and preparation method thereof |
| CN111100779B (en) * | 2020-01-15 | 2023-06-13 | 江南大学 | Aloe and Chinese yam vinegar and preparation method thereof |
| CN113693995A (en) * | 2021-06-18 | 2021-11-26 | 海南九面通科技有限公司 | Preparation method of aloe skin nutrient solution |
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| Publication number | Publication date |
|---|---|
| CN1189554C (en) | 2005-02-16 |
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