CN101333494A - Brewing Technology of Nanguo Pear Fruit Vinegar - Google Patents
Brewing Technology of Nanguo Pear Fruit Vinegar Download PDFInfo
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- CN101333494A CN101333494A CNA2008100118826A CN200810011882A CN101333494A CN 101333494 A CN101333494 A CN 101333494A CN A2008100118826 A CNA2008100118826 A CN A2008100118826A CN 200810011882 A CN200810011882 A CN 200810011882A CN 101333494 A CN101333494 A CN 101333494A
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- 235000014443 Pyrus communis Nutrition 0.000 title claims abstract description 44
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 43
- 239000000052 vinegar Substances 0.000 title claims abstract description 27
- 235000021419 vinegar Nutrition 0.000 title claims abstract description 27
- 238000005516 engineering process Methods 0.000 title description 2
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims abstract description 33
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 27
- 238000000855 fermentation Methods 0.000 claims abstract description 24
- 230000004151 fermentation Effects 0.000 claims abstract description 24
- 239000007788 liquid Substances 0.000 claims abstract description 15
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 14
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 13
- 238000013124 brewing process Methods 0.000 claims abstract description 9
- 108090000790 Enzymes Proteins 0.000 claims abstract description 8
- 102000004190 Enzymes Human genes 0.000 claims abstract description 8
- 238000000034 method Methods 0.000 claims abstract description 8
- 235000013572 fruit purees Nutrition 0.000 claims abstract description 7
- 238000002360 preparation method Methods 0.000 claims abstract description 6
- 241000894006 Bacteria Species 0.000 claims abstract description 4
- 108010059820 Polygalacturonase Proteins 0.000 claims abstract description 4
- 125000000218 acetic acid group Chemical class C(C)(=O)* 0.000 claims abstract description 4
- 108010093305 exopolygalacturonase Proteins 0.000 claims abstract description 4
- 238000012545 processing Methods 0.000 claims abstract description 4
- 125000003158 alcohol group Chemical group 0.000 claims abstract 2
- 239000002054 inoculum Substances 0.000 claims abstract 2
- 230000001954 sterilising effect Effects 0.000 claims description 12
- 238000004659 sterilization and disinfection Methods 0.000 claims description 12
- 238000011049 filling Methods 0.000 claims description 7
- 230000032683 aging Effects 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 239000002994 raw material Substances 0.000 claims description 6
- 238000004140 cleaning Methods 0.000 claims description 5
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims description 3
- 238000005374 membrane filtration Methods 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 238000009928 pasteurization Methods 0.000 claims description 3
- 239000007921 spray Substances 0.000 claims description 3
- 238000010009 beating Methods 0.000 claims description 2
- 238000005520 cutting process Methods 0.000 claims description 2
- 238000002791 soaking Methods 0.000 claims description 2
- 239000005909 Kieselgur Substances 0.000 claims 1
- 238000003860 storage Methods 0.000 abstract description 6
- 238000004040 coloring Methods 0.000 abstract description 3
- 241000220324 Pyrus Species 0.000 description 37
- 235000015203 fruit juice Nutrition 0.000 description 6
- 235000021017 pears Nutrition 0.000 description 6
- 238000011156 evaluation Methods 0.000 description 3
- 239000000243 solution Substances 0.000 description 3
- 241000607479 Yersinia pestis Species 0.000 description 2
- 239000007853 buffer solution Substances 0.000 description 2
- 238000001914 filtration Methods 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 238000000265 homogenisation Methods 0.000 description 2
- 238000011081 inoculation Methods 0.000 description 2
- 230000000813 microbial effect Effects 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 239000000575 pesticide Substances 0.000 description 2
- 238000007789 sealing Methods 0.000 description 2
- 239000002689 soil Substances 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 244000248349 Citrus limon Species 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 241000238631 Hexapoda Species 0.000 description 1
- 239000000872 buffer Substances 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005562 fading Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
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- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
本发明涉及一种南果梨果醋的酿造工艺，提供了南果梨果醋酿造相关工艺参数。相关工艺参数：1)果泥加酶液化，南果梨果泥调pH 4.1、加入果胶酶0.004g/L、处理温度44℃、液化时间为90min；2)发酵液制备，用上述榨取的果汁，用乙醇调酒精含量在7％V/V，95℃杀菌1min，进入醋酸发酵罐。3)醋酸发酵，用柠檬酸调发酵液pH4.4，温度33℃，活化的醋酸菌菌种接种量0.5％。液态深层发酵20天，酒精残留量在0.2％－0.5％ V/V时停止发酵，第二次95℃杀菌1min。本发明目的在于解决南果梨着色不佳的劣等果及不宜再储藏的南果梨果实深加工，生产南果梨果醋，实现南果梨产业化，提高其经济价值。The invention relates to a brewing process of Nanguo pear fruit vinegar, and provides related process parameters for brewing Nanguo pear fruit vinegar. Relevant process parameters: 1) Enzyme liquefaction of fruit puree, pH of Nanguo pear puree adjusted to 4.1, pectinase 0.004g/L added, treatment temperature 44°C, liquefaction time of 90min; 2) Fermentation liquid preparation, using the juice extracted above , use ethanol to adjust the alcohol content to 7% V/V, sterilize at 95°C for 1min, and enter the acetic acid fermentation tank. 3) Acetic acid fermentation, adjust the pH of the fermented liquid to 4.4 with citric acid, the temperature is 33° C., and the inoculum amount of activated acetic acid bacteria is 0.5%. Liquid submerged fermentation for 20 days, stop fermentation when alcohol residue is 0.2%-0.5% V/V, and sterilize for 1 minute at 95°C for the second time. The purpose of the present invention is to solve the problem of deep processing of inferior fruit of Nanguo pear with poor coloring and Nanguo pear fruit that is not suitable for further storage, to produce Nanguo pear fruit vinegar, to realize the industrialization of Nanguo pear, and to increase its economic value.
Description
一、技术领域 1. Technical field
本发明涉及一种南果梨果醋酿造工艺，专用于南果梨果实，进行南果梨果醋酿造。The invention relates to a brewing process of Nanguo pear fruit vinegar, which is specially used for brewing Nanguo pear fruit vinegar.
二、背景技术 2. Background technology
南果梨为辽宁省特色梨果。其果实色泽鲜艳，果肉细腻，爽口多汁，果味香浓而弛名于国内外。其“优质南果梨产业化发展和南果梨高产高效栽培模式”推广项目，已列入2004年国家星火计划。辽宁省南果梨栽培面积80万亩，年产量30万吨，年产值1.5亿元以上，年出口创外汇达0.3亿元。但优质南果梨少，尤其红果率低，经过30余年的科学研究，红果率仅为40％左右，远远低于其它着色果实的红果率，特别是在成熟期雨后退色率为100％，再着色缓慢，产生大量劣等果实。采收时劣等果0.4-0.8元/kg，优等果10-12元/kg，春节期间高达20元/kg。另外南果梨是一种非常不耐贮存的水果，常温下经过十几天后熟过程以后，两三天内就快速腐烂。对着色不佳的劣等果实及不宜再储藏的南果梨果实进行深加工，生产南果梨果醋，是提高南果梨经济效益及实现南果梨产业化的一个重要途径。Nanguo pear is a special pear fruit in Liaoning Province. Its fruit is bright in color, delicate in flesh, refreshing and juicy, and has a strong fruity flavor, which is well-known at home and abroad. Its promotion project of "industrial development of high-quality Nanguo pear and high-yield and high-efficiency cultivation model of Nanguo pear" has been included in the 2004 National Spark Plan. The cultivation area of Nanguo pear in Liaoning Province is 800,000 mu, with an annual output of 300,000 tons, an annual output value of more than 150 million yuan, and an annual export revenue of 30 million yuan. However, there are few high-quality Nanguo pears, especially the red fruit rate is low. After more than 30 years of scientific research, the red fruit rate is only about 40%, which is far lower than the red fruit rate of other colored fruits, especially the fading rate of 100% after rain in the ripening period. Recoloration is slow, producing large quantities of inferior fruit. When harvesting, inferior fruit is 0.4-0.8 yuan/kg, high-quality fruit is 10-12 yuan/kg, and it is as high as 20 yuan/kg during the Spring Festival. In addition, Nanguo pear is a kind of fruit that is not resistant to storage. After more than ten days of post-ripening at room temperature, it will quickly rot within two or three days. It is an important way to improve the economic benefits of Nanguo pear and realize the industrialization of Nanguo pear by further processing the inferior fruit with poor coloring and the Nanguo pear fruit that is not suitable for further storage to produce Nanguo pear vinegar.
三、发明内容 3. Contents of the invention
1、发明目的：本发明提供了一种南果梨果醋酿造工艺，提供了南果梨果醋酿造工艺流程，原料选择、清洗、切块浸泡、打浆、榨汁及果泥加酶液化、发酵液制备、醋酸发酵、成品灌装。其目的在于解决南果梨劣等果及不宜再储藏南果梨果实深加工，生产南果梨果醋，实现南果梨产业化，提高其经济价值。1. Purpose of the invention: The present invention provides a brewing process of Nanguo pear fruit vinegar, including the brewing process of Nanguo pear fruit vinegar, raw material selection, cleaning, slicing and soaking, beating, juicing, fruit puree and enzyme liquefaction, fermentation liquid Preparation, acetic fermentation, finished product filling. The purpose of the method is to solve the problem of the inferior fruit of Nanguo pear and the further processing of Nanguo pear fruit which is not suitable for further storage, to produce Nanguo pear fruit vinegar, to realize the industrialization of Nanguo pear, and to increase its economic value.
2、技术方案：本发明是通过以下技术方案来实现的2. Technical solution: the present invention is achieved through the following technical solutions
一种南果梨果醋酿造工艺流程，其特征在于：原料选择→清洗→切块A brewing process of Nanguo pear fruit vinegar, characterized in that: raw material selection→cleaning→cutting
一种南果梨果醋酿造工艺，其特征在于：A kind of Nanguo pear fruit vinegar brewing process is characterized in that:
1)、原料选择：选择着色不佳的劣等果或不宜再储存的成熟度高的南果梨，剔除病虫害和腐烂的部分，以保证果醋的最终的色、香、味，并减少微生物污染的可能性。1) Selection of raw materials: Select inferior fruits with poor coloring or high-maturity Nanguo pears that are not suitable for storage, and remove the parts that are infested by diseases, insect pests and rot, so as to ensure the final color, aroma and taste of fruit vinegar and reduce the risk of microbial contamination. possibility.
2)、清洗：流动水漂洗，将附着在南果梨上的泥土、微生物和农药洗净，温度控制在25℃以下。2) Cleaning: Rinse with running water to clean the soil, microorganisms and pesticides attached to the Nanguo pear, and keep the temperature below 25°C.
3)、切块浸泡打浆榨汁3), cut into pieces, soaked, beaten and squeezed for juice
将南果梨切成1cm3见方的小块，然后浸泡在pH4.0的柠檬酸缓冲溶液中30min，用组织捣碎机打浆，过滤榨汁，得到果汁和果泥，果汁备用，果泥加酶液化。Cut Nanguo pears into small pieces of 1cm 3 squares, soak them in a citric acid buffer solution with a pH of 4.0 for 30 minutes, beat them with a tissue masher, filter and squeeze the juice to obtain juice and puree, the juice is reserved, and the puree is added with enzymes liquefaction.
4)、加酶液化4), enzyme liquefaction
用柠檬酸调南果梨果泥pH 4.1，加入果胶酶0.004g/L，处理温度44℃、液化时间为90min，过滤榨汁，得到果汁备用。Use citric acid to adjust the pH of Nanguo pear puree to 4.1, add pectinase 0.004g/L, treat at 44°C and liquefaction time for 90 minutes, filter and squeeze the juice to obtain fruit juice for later use.
5)、发酵液制备：用上述榨取的果汁，用乙醇调酒精含量在7％V/V，进行第一次瞬时高温灭菌处理，95℃保持杀菌1min，进入醋酸发酵罐。5) Preparation of fermented liquid: use the extracted fruit juice, adjust the alcohol content to 7% V/V with ethanol, perform the first instant high-temperature sterilization treatment, keep sterilization at 95° C. for 1 min, and enter the acetic acid fermentation tank.
6)、醋酸发酵6), acetic fermentation
柠檬酸调发酵液pH值4.4，温度33℃，再加入经过活化的醋酸菌菌种，接种量0.5％，进行醋酸发酵。液态深层发酵20天，检测酒精残留量在0.2％-0.5％V/V，停止发酵，立即进行第二次巴氏瞬时高温灭菌处理，即95℃保持杀菌1min。The pH value of the fermented liquid was adjusted to 4.4 with citric acid, and the temperature was 33° C., and then activated acetic acid bacteria strains were added with an inoculation amount of 0.5%, and the acetic acid fermentation was carried out. Liquid submerged fermentation was carried out for 20 days, and the residual alcohol was detected to be 0.2%-0.5% V/V. The fermentation was stopped, and the second instant pasteurization treatment was performed immediately, that is, the sterilization was kept at 95°C for 1min.
7)、成品灌装7), finished product filling
上述汁液进入陈酿罐，经不少于30天常温后熟陈酿，进入调配罐调配，添加适量糖，经硅藻土过滤、微膜过滤、均质、自动灌装封口、喷淋灭菌处理，成品包装。The above-mentioned juice enters the aging tank, after aging at room temperature for no less than 30 days, enters the blending tank for blending, adds appropriate amount of sugar, undergoes diatomite filtration, micro-membrane filtration, homogenization, automatic filling and sealing, and spray sterilization. Product packaging.
一种南果梨果醋酿造工艺，其特征在于：A kind of Nanguo pear fruit vinegar brewing process is characterized in that:
南果梨果醋发酵得率为：1000g南果梨产酸度为5.34°的南果梨果醋1000ml。The fermentation yield of Nanguoli fruit vinegar is: 1000ml of Nanguoli fruit vinegar with an acidity of 5.34° produced by 1000g of Nanguoli.
3、优点及效果：通过本发明技术方案的实施，能够获得颜色鲜亮，柠檬黄色，梨香浓郁，醋香纯正，酸味柔和，软绵爽口，无异味，清澈的优质南果梨果醋。3. Advantages and effects: through the implementation of the technical solution of the present invention, bright color, lemon yellow, strong pear fragrance, pure vinegar fragrance, soft sour taste, soft and refreshing, no peculiar smell, clear high-quality Nanguo pear fruit vinegar can be obtained.
四、具体实施方式 4. Specific implementation
现在参考实例对本发明作更详细的说明，但不被这些实例所限定。例1：The present invention will now be described in more detail with reference to Examples, but not limited thereto. example 1:
1)、原料选择：选择着色不佳的劣等果或不宜再储存的成熟度高的南果梨，剔除病虫害和腐烂的部分，称取1000g。1), selection of raw materials: select poorly colored inferior fruit or high-maturity Nanguo pears that are not suitable for further storage, remove pests and rotten parts, and weigh 1000g.
2)、清洗：流动水漂洗，将附着在南果梨上的泥土、微生物和农药洗净，温度控制在25℃以下。2) Cleaning: Rinse with running water to clean the soil, microorganisms and pesticides attached to the Nanguo pear, and keep the temperature below 25°C.
3)、切块浸泡打浆榨汁3), cut into pieces, soaked, beaten and squeezed for juice
将南果梨切成1cm3见方的小块，然后浸泡在pH4.0的柠檬酸缓冲溶液中30min，柠檬酸缓冲液用量以盖过南果梨小块为准。用组织捣碎机打浆，过滤榨汁，得到果汁和果泥，果汁备用，果泥加酶液化。Cut the Nanguo pears into small pieces of 1 cm 3 squares, and then soak them in a pH4.0 citric acid buffer solution for 30 minutes. The amount of citric acid buffer should cover the small pieces of Nanguo pears. Beat the pulp with a tissue masher, filter and extract the juice to obtain fruit juice and fruit puree, the fruit juice is reserved, and the fruit puree is liquefied by adding enzymes.
4)、加酶液化4), enzyme liquefaction
将南果梨果泥调pH 4.1，加入果胶酶0.004g/L，处理温度44℃、液化时间为90min，过滤榨汁，得到果汁备用。Adjust the pH of Nanguo pear puree to 4.1, add pectinase 0.004g/L, treat at 44°C and liquefaction time for 90 minutes, filter and squeeze the juice to obtain fruit juice for later use.
5)、发酵液制备：用上述榨取的果汁，用乙醇调酒精含量在7％V/V，进行第一次瞬时高温灭菌处理，95℃保持杀菌1min，进入醋酸发酵罐。5) Preparation of fermented liquid: use the extracted fruit juice, adjust the alcohol content to 7% V/V with ethanol, perform the first instant high-temperature sterilization treatment, keep sterilization at 95° C. for 1 min, and enter the acetic acid fermentation tank.
6)、醋酸发酵6), acetic fermentation
柠檬酸调发酵液pH值4.4，温度33℃，再加入经过活化的醋酸菌菌种，接种量0.5％，进行醋酸发酵。液态深层发酵20天左右，检测酒精残留量在0.2％-0.5％V/V，停止发酵，立即进行第二次巴氏瞬时高温灭菌处理，即95℃保持杀菌1min。The pH value of the fermented liquid was adjusted to 4.4 with citric acid, and the temperature was 33° C., and then activated acetic acid bacteria strains were added with an inoculation amount of 0.5%, and the acetic acid fermentation was carried out. The liquid submerged fermentation was about 20 days, and the residual alcohol was detected to be 0.2%-0.5% V/V, the fermentation was stopped, and the second instant pasteurization treatment was carried out immediately, that is, the sterilization was kept at 95°C for 1min.
7)、成品灌装7), finished product filling
上述汁液进入陈酿罐，经不少于30天常温后熟陈酿，进入调配罐调配，添加适量糖，经硅藻土过滤、微膜过滤、均质、自动灌装封口、喷淋灭菌处理，成品包装。The above-mentioned juice enters the aging tank, after aging at room temperature for no less than 30 days, enters the blending tank for blending, adds appropriate amount of sugar, undergoes diatomite filtration, micro-membrane filtration, homogenization, automatic filling and sealing, and spray sterilization. Product packaging.
8)、产品得率8), product yield
1000g南果梨产酸度为5.34°的南果梨果醋1000ml。1000g of Nanguoli fruit vinegar with an acidity of 5.34° is 1000ml.
对本发明制得的南果梨果醋进行各种指标鉴定，结果见表。Various index appraisals are carried out to the Nanguo pear fruit vinegar that the present invention makes, and the results are shown in the table.
表1本发明南果梨果醋感官特性评价结果Table 1 Nanguo pear fruit vinegar sensory property evaluation result of the present invention
表2本发明南果梨果醋理化指标评价结果Table 2 Nanguo pear fruit vinegar physicochemical index evaluation result of the present invention
表3本发明南果梨果醋微生物指标评价结果Table 3 Nanguo pear fruit vinegar microbial index evaluation result of the present invention
按上述工艺及控制参数制成的果醋，经检测符合保健食品质量标准。The fruit vinegar made according to the above process and control parameters meets the quality standard of health food after testing.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102676363A (en) * | 2012-05-30 | 2012-09-19 | 石河子圣果生物科技有限公司 | Method for preparing Muscat Hamburg grape fruit vinegar |
| CN103355714A (en) * | 2012-04-06 | 2013-10-23 | 沈阳麦金利食品制造有限公司 | Fermented pear juice beverage and preparation method thereof |
| CN108660050A (en) * | 2018-04-08 | 2018-10-16 | 上海应用技术大学 | A kind of preparation method of pyrus nivalis fermentation fruit vinegar |
-
2008
- 2008-06-17 CN CNA2008100118826A patent/CN101333494A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103355714A (en) * | 2012-04-06 | 2013-10-23 | 沈阳麦金利食品制造有限公司 | Fermented pear juice beverage and preparation method thereof |
| CN102676363A (en) * | 2012-05-30 | 2012-09-19 | 石河子圣果生物科技有限公司 | Method for preparing Muscat Hamburg grape fruit vinegar |
| CN108660050A (en) * | 2018-04-08 | 2018-10-16 | 上海应用技术大学 | A kind of preparation method of pyrus nivalis fermentation fruit vinegar |
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Application publication date: 20081231 |