CN101481650B - Method for producing grape vinegar by mixed fermentation of grapes and grains - Google Patents
Method for producing grape vinegar by mixed fermentation of grapes and grains Download PDFInfo
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- CN101481650B CN101481650B CN2009100737036A CN200910073703A CN101481650B CN 101481650 B CN101481650 B CN 101481650B CN 2009100737036 A CN2009100737036 A CN 2009100737036A CN 200910073703 A CN200910073703 A CN 200910073703A CN 101481650 B CN101481650 B CN 101481650B
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- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention relates to a production technology of vinegar, in particular to a method for producing grape vinegar by mixing and fermenting grapes and grains. Solves the problems of simple production process, common flavor and the like in the prior art of producing fruit vinegar by using grapes as raw materials. The method comprises the following steps: (1) and preparing grape pulp: crushing grape fruits to prepare grape pulp, (2) fermenting with alcohol: (3) acetic fermentation: (4) fumigating and pouring vinegar: (5) and ageing. Compared with the prior art, the method has the characteristics that the grape pulp and the grain are mixed and fermented, and proper fermentation parameters are selected, compared with single-variety fruit brewed vinegar in the prior art, the vinegar obtained by the method has the comprehensive advantages of mature vinegar and fruit vinegar, compared with the vinegar brewed by only using grape skin, the vinegar prepared by the method comprehensively utilizes all essences of the grapes, and has comprehensive nutritional ingredients and flavor substances.
Description
Technical field
The present invention relates to a kind of production technology of vinegar, be specially a kind of grape and grain mixed fermentation and produce the grape vinegar method.
Background technology
Old vinegar is the traditional advantage food industries in Shanxi Province, and industrial scale is big, and manufacturing enterprise is numerous, the characteristic production technique level that is in a leading position in the whole nation.The raw material of traditional mode of production old vinegar mainly contains, and Chinese sorghum, pea, wheat bran etc. are brewageed the fluid flavoring that forms through microbial fermentation again.Unique mouthfeel with sour aromatic silk floss.But traditional old vinegar production technology is single, and the producer of participation is more and more, in order to seize market, can only constantly carry out the innovation of product and technology, could keep our leading position.Grape is a kind of most important fruit, and in all fruit of the whole world, its output and cultivated area rank first always.Grape has very high nutritive value, except that containing abundant sugar, acid and multivitamin, also contains functional nutrient compositions such as trans-resveratrol, pycnogenols, tannin, natural pigment.It is technician's striving direction for many years that grape is processed vinegar.
Abroad, vinegar is main with fruit vinegar, mainly adopts the production of deep layer liquid fermentation method.The vinegar manufacturing enterprise of state such as America and Europe and Japan is full scale production fruit vinegar, the particularly U.S., Japan almost, and the fruit vinegar turnout increases year by year, and range of product has hundreds of.Europe is main with grape vinegar mainly.The health vinegar production and consumption of Japan has much representativeness, and various on view name vinegar are not the usefulness as seasonings on the shelf in the natural food supply retail shop of Japan and supermarket, but with the attitude appearance of heath food, Japan only health vinegar just has 100 kinds.Rose in 1980, Japan begins to carry out agricultural and economizes standard (JAS), and the demand of high-grade vinegar such as rice vinegar, cider vinegar increases severely thereupon, is the health vinegar sudden emergence of representative with the local vinegar in deer island-Hei vinegar simultaneously, and swarms into market with higher price.In recent years, Japanese vinegar industry is constantly weeded out the old and bring forth the new, and each producer is competitively developing green vinegar, the Nature vinegar, vinegar good for health etc., as: kind surplus BSA vinegar, smoked plum vinegar, marine alga vinegar, malt vinegar, crude drug vinegar, the tarragon vinegar etc. 30.According to 14 main families of Japan being brewageed company investigation, from 1979 to nineteen eighty-three, special vinegar class output increases about 6 times, sales volume increases about 7 times.Developed Aloe vinegar, purple perilla vinegar, oolong tea vinegar etc. subsequently again in succession, tried hard to recommend that it is promoted longevity, the effect of health-care face-beautifying.From the development trend of external vinegar production technology three characteristics are arranged: the one, generally adopt the liquid state fermentation technology, pursue high raw material availability, output is high, with short production cycle, labour intensity is low, but product special flavour is relatively poor; The 2nd, pay attention to the seed selection of excellent species, and adopt multiple bacteria compound fermentation to improve local flavor, improve yield rate; The 3rd, pay attention to research and development to the vinegar nutrient health-care function.
Domestic fruit vinegar research report is more; But it is less that vinegar aspect research report is produced in the mixed fermentation of fruit grain; Like the grape fruit vinegar of Life Science and Technology College, Xinjiang Univ. development, be to be raw material with corn, wheat bran and Pericarpium Vitis viniferae, after zymamsis, add Pericarpium Vitis viniferae and carry out the acetic fermentation brew and form.Though the functional component of grape mainly is present in the Pericarpium Vitis viniferae, because the adding of Pericarpium Vitis viniferae is in the acetic fermentation stage, be unfavorable for the stripping of pure dissolubility functional component, therefore in its research, do not have the functional component content of functions composition extraction yield and finished product.Domestic working research about health vinegar mainly contains following several respects: the one, through microbial fermentation production, like Monas cuspurpureus Went vinegar; The 2nd, produce through adding, after from relevant plant-animal, extracting functional component, add to again and process health vinegar in the vinegar; The 3rd, utilize the grain raw material production that contains functional component, like bitter buckwheat vinegar.And this patent is to mix with grain with the fruit-grape that contains multiple functional component to carry out the vinegar that omnidistance fermentative prodn contains functional component; Made full use of and had pure dissolubility and water miscible characteristics in the vinegar production process concurrently; To greatest extent the natural function composition in the grape is added in the vinegar; And, help saving food with grape instead of part grain.
With the patent No. 200610048850.4 is the preparation method that representative discloses a kind of grape vinegar; The principal feature of this method is directly to select for use grape fruit to carry out zymamsis; Carry out acetic fermentation again, though this method can produce acetic acid, its local flavor still differs greatly with old vinegar.The patent No. is 97104377.9 to disclose a kind of preparation method of grape vinegar, and the major technique characteristics of this method are in mature vinegar, to add Sucus Vitis viniferae, and then add food flavourings such as some salt, white sugar.Be actually a kind of simple raw materials mix process, do not embody the characteristic of grape.What deserves to be mentioned is that the patent No. is 99122634.8 to disclose a kind of preparation method of hill grape vinegar, characteristics are earlier with the wild grape juice fermentation, and then mix with rice vinegar.Though Sucus Vitis viniferae has carried out fermentative processing, thinking remains grain and grape ferments separately, and its advantage fails effectively to combine.The local flavor of the vinegar that produces certainly is also undesirable.
Summary of the invention
Problems such as the present invention existing uses the production technique that exists in the technology of grape as raw material production fruit type vinegar simple in order to solve, and local flavor is general and a kind of grape and grain mixed fermentation production grape vinegar method are provided.
The present invention is realized that by following technical scheme the grape vinegar method is produced in a kind of grape and grain mixed fermentation, may further comprise the steps:
1, the preparation of grape slurry: the uva fragmentation makes the grape pulp,
Select remove to remove rot, fragmentation and immature fruit; And remove carpopodium; With crusher broken 10 eye mesh screens that also pass through of uva (containing skin, seed) are screened, make the grape pulp, in preheater, the grape pulp is heated to 60 ℃～63 ℃; Keep 10-20min, make pigments a large amount of in pericarp and the seed, pectin and some tannin strippings.In certain limit, the temperature of heating is high more, and the time is long more, and the color of Sucus Vitis viniferae is dark more, and quality is dense more thick; But over-heating, the too much stripping of tannin makes the taste of grape pulp puckery excessively.
In the grape pulp, add the polygalacturonase of 0.01-0.05% and the cellulase of 0.01-0.03%, 48 ℃～52 ℃ of enzymolysis time 30min～60min, temperature again.Help improving the solubility rate of effective constituent.The enzymolysis of grape slurry carries out in having the big basin of whisking appliance.
Use supersound extraction 10-20min again under 10 ℃～35 ℃, purpose is to improve the solubility rate of the effective constituent in Pericarpium Vitis viniferae and the seed.
2, zymamsis
Use Daqu to be saccharifying ferment, charge ratio: the mass ratio of grape pulp (containing skin, seed), grain and Daqu is 1.8～4.0: 1: 0.57～0.59.Alcoholic fermentation process is the liquid thick mash fermentation of Shanxi mature vinegar traditional technology; Adopt the material moistening of grape pulp, solid-state steaming grain, cool off liquid phase process zymamsis, 25 ℃-35 ℃ of leavening temperatures with the grape pulp; Primary Fermentation 3d accomplishes; Continue fermentation 16d～17d, wine with dregs is supported in esterification, for acetic fermentation accumulates multiple precursor substance.
3, acetic fermentation: acetic fermentation is solid-state thermophilic fermentation; Alcohol fermentation liquid, wheat bran and cavings mix by 1: 0.6～1: 0.2～0.7 mass ratio, add acetic bacteria fermentation (fiery unstrained spirits), and the access amount is 5-15%; Carry out acetic fermentation after stirring; Leavening temperature is controlled at 38 ℃～45 ℃, time 9d～10d, and acetic fermentation is accomplished.
4, smoked unstrained spirits, pouring vinegar
Get 10%～50% of the vinegar unstrained spirits that ferments, fire-cure into smoked unstrained spirits; The vinegar unstrained spirits that does not fire-cure is white unstrained spirits.The white unstrained spirits 8-15h that is soaked in water drenches light-coloured vinegar; Soak smoked unstrained spirits 8-15h with light-coloured vinegar again, drench smoked vinegar, also claim former vinegar.
5, ageing: put into the ageing of ageing cylinder 6 months～12 months drenching the former vinegar of the work in-process that.
The present invention is the basis with Shanxi mature vinegar production technique; After grape and grain is mixed into the smart fermentation of serving a round of liquor to the guests; Add auxiliary material again and carry out acetic fermentation, and production technique is suitably reformed, produce the novel mature vinegar that contains functional components such as trans-resveratrol, pycnogenols, tannin, natural grape pigment.Compared with prior art; Characteristics of the present invention are with grape slurry and grain mixed fermentation, and have selected appropriate fermentation parameter, make vinegar with respect to the single variety fruit of prior art; The vinegar that the present invention obtains has the overall merit of mature vinegar and fruit vinegar concurrently; With respect to only using Pericarpium Vitis viniferae to make vinegar, the present invention has fully utilized whole elite of grape, and the vinegar of processing has comprehensive nutritive ingredient and flavour substances.The grape vinegar color and luster of processing according to this technical process black purple, the figure is limpid, the fragrant acid of newss, eat mellow, sweet, soft.
The key technical indexes:
Total ester (in ETHYLE ACETATE) >=1.2g/100ml, total acid (with acetometer) >=4.0g/100ml,
Soluble saltless solid >=10.0g/100ml, fixed acid (in lactic acid) >=1.5g/100ml
Coliform≤3mpn/100mL total plate count≤100/mL, pathogenic bacterium, enzyme detects
Description of drawings
Fig. 1 is a process flow sheet of the present invention
Embodiment
Embodiment 1
1, the preparation of grape slurry
A. material choice: should select have excellent flavor, kind that juice is many.Fresh, the abundant maturation of fruit is picked crude fruit, overdone fruit and mechanical injury fruit.Preferably select to confirm the higher grape varieties of component content such as trans-resveratrol, pycnogenols, tannin, natural pigment.
B. clean: water cleans, and removes the material that the grape surface does not meet job requirements.
C. select, go stalk: select remove to rot, fragmentation and immature fruit, and remove carpopodium.It is heavy by 3%～8% that carpopodium accounts for fruit, contains 1%～2.5% tannin, 0.5%～1.5% acid and a small amount of bitter substance, goes can improve the pulp quality behind the stalk.
D. broken: as with crusher uva (containing skin, seed) to be crushed to 98% through 10 eye mesh screens, to make the grape pulp.
E. preheating: in preheater, the grape pulp is heated to 60 ℃, keeps 15min, make pigments a large amount of in pericarp and the seed, pectin and some tannin strippings.In certain limit, the temperature of heating is high more, and the time is long more, and the color of Sucus Vitis viniferae is dark more, and quality is dense more thick; But over-heating, the too much stripping of tannin makes the taste of grape pulp puckery excessively.
F. enzyme-added: as in the grape pulp, to add the pectase preparation of grape pulp quality 0.02% and 0.01% cellulase, help improving the solubility rate of effective constituent.The enzymolysis of grape slurry carries out 52 ℃ of enzymolysis time 30min, temperature in having the big basin of whisking appliance.
G. supersound extraction condition: 10 ℃, 15min, purpose is to improve the solubility rate of the effective constituent in Pericarpium Vitis viniferae and the seed.
2, zymamsis
Use Daqu to be saccharifying ferment.Daqu is for making the traditional zymotic agent commonly used of vinegar industry.
Requirement to starter-making materials: barley requires starch content high, and it is moderate to contain cot; The pea kind is colorful peas such as " piemarker face ", " paint face wolf ", and white skin pea takes second place, and should not use slow rascal pea on fire, more must not use the pea of granule kinds such as " three do not eat ".Barley and pea proportioning require pea to account for 30%～40% of total mass, and bent material is pulverized and required the skin asperities thin, step on the existing sponginess of the bent embryo of system, and water-retentivity is arranged again.
Charge ratio: the mass ratio of grape pulp (containing skin, seed), grain and Daqu is 1.8: 1: 0.59.Main Daqu kind is that " red heart ", " clear stubble ", " back fire " 3 kinds of any one or a few mixing of Daqu are used.Grain be high grain, soybean, corn, barley etc. any one.
Zymamsis is the liquid thick mash fermentation of Shanxi mature vinegar traditional technology, adopts the material moistening of grape pulp, solid-state steaming grain, cools off the liquid phase process zymamsis with the grape pulp.25 ℃ of leavening temperatures, Primary Fermentation 3d accomplishes, and continues fermentation 17d, and wine with dregs is supported in esterification, for acetic fermentation accumulates multiple precursor substance.
3, acetic fermentation
Acetic fermentation is solid-state thermophilic fermentation, and alcohol fermentation liquid, wheat bran and cavings mix by 1: 1: 0.2 mass ratio, adds the acetic fermentation flora and (cooks the vinegar traditional technology and be called fiery unstrained spirits again; Be acetic bacteria); The access amount is 10% (mass ratio), carries out acetic fermentation after stirring, and leavening temperature is controlled at 45 ℃; Time 9d, acetic fermentation is accomplished.
4, smoked unstrained spirits, pouring vinegar
Get 10% of the vinegar unstrained spirits that ferments, fire-cure, make the color of vinegar unstrained spirits brown by xanthochromia gradually, process smoked unstrained spirits until becoming black purple with warm fire; The vinegar unstrained spirits that does not fire-cure is white unstrained spirits.The white unstrained spirits 12h that is soaked in water drenches light-coloured vinegar; Soak smoked unstrained spirits 12h with light-coloured vinegar, drench smoked vinegar, also claim former vinegar.
5, ageing:
Put into ageing cylinder ageing 12 months drenching the work in-process vinegar that.
Embodiment 2
1, the preparation of grape slurry
A. material choice, b. cleans, and c. selects, goes stalk, and d. is broken, all with embodiment 1
E. preheating: in preheater, the grape pulp is heated to 63 ℃, keeps 10min,
F. enzyme-added: 48 ℃ of cellulase degradation time 60min, temperature in the grape pulp, adding 0.01% pectase preparation and 0.03%.
G. supersound extraction condition: 35 ℃, 15min, purpose is to improve the solubility rate of the effective constituent in Pericarpium Vitis viniferae and the seed.
2, zymamsis
Use Daqu to be saccharifying ferment, charge ratio: the mass ratio of grape pulp (containing skin, seed), grain and Daqu is 4.0: 1: 0.57.35 ℃ of leavening temperatures, Primary Fermentation 3d accomplishes, and continues fermentation 16d, and wine with dregs is supported in esterification, for acetic fermentation accumulates multiple precursor substance.
3, acetic fermentation
Acetic fermentation is solid-state thermophilic fermentation; Alcohol fermentation liquid, wheat bran and cavings mix by 0.6: 1: 0.7 mass ratio; Add acetic fermentation flora (fiery unstrained spirits); The access amount is
, carries out acetic fermentation after stirring, and leavening temperature is controlled at 38 ℃; Time 10d, acetic fermentation is accomplished.
4, smoked unstrained spirits, pouring vinegar
Get 30% of the vinegar unstrained spirits that ferments, fire-cure, make the color of vinegar unstrained spirits brown by xanthochromia gradually, process smoked unstrained spirits until becoming black purple with warm fire; The vinegar unstrained spirits that does not fire-cure is white unstrained spirits.The white unstrained spirits
that is soaked in water drenches light-coloured vinegar; Soak smoked unstrained spirits
with light-coloured vinegar; Drench smoked vinegar, also claim former vinegar.
5, ageing:
Put into ageing cylinder ageing 12 months drenching the work in-process vinegar that.
Embodiment 3
1, the preparation of grape slurry
A. material choice, b. cleans, and c. selects, goes stalk, and d. is broken, all with embodiment 1
E. preheating: in preheater, the grape pulp is heated to 62 ℃, keeps 20min,
F. enzyme-added: 50 ℃ of cellulase degradation time 40min, temperature in the grape pulp, adding 0.05% pectase preparation and 0.02%.
G. supersound extraction condition: 20 ℃, 15min, purpose is to improve the solubility rate of the effective constituent in Pericarpium Vitis viniferae and the seed.
2, zymamsis
Use Daqu to be saccharifying ferment, charge ratio: the mass ratio of grape pulp (containing skin, seed), grain and Daqu is 3: 1: 0.58.30 ℃ of leavening temperatures, Primary Fermentation 3d accomplishes, and continues fermentation 16d～17d, and wine with dregs is supported in esterification, for acetic fermentation accumulates multiple precursor substance.
3, acetic fermentation
Acetic fermentation is solid-state thermophilic fermentation; Alcohol fermentation liquid, wheat bran and cavings mix by 0.8: 1: 0.5 mass ratio; Add acetic fermentation flora (fiery unstrained spirits); The access amount is
, carries out acetic fermentation after stirring, and leavening temperature is controlled at 40 ℃; Time 9d～10d, acetic fermentation is accomplished.
4, smoked unstrained spirits, pouring vinegar
Get 50% of the vinegar unstrained spirits that ferments, fire-cure, make the color of vinegar unstrained spirits brown by xanthochromia gradually, process smoked unstrained spirits until becoming black purple with warm fire; The vinegar unstrained spirits that does not fire-cure is white unstrained spirits.The white unstrained spirits
that is soaked in water drenches light-coloured vinegar; Soak smoked unstrained spirits 8h with light-coloured vinegar, drench smoked vinegar, also claim former vinegar.
5, ageing:
Put into the ageing of ageing cylinder 6 months～12 months drenching the work in-process vinegar that.
Claims (2)
1. the grape vinegar method is produced in grape and grain mixed fermentation; It is characterized in that: may further comprise the steps: the preparation of (1), grape slurry: the uva fragmentation makes the grape pulp; The grape pulp is heated to 60 ℃～63 ℃, keeps 10-20min, in the grape pulp, add the polygalacturonase of 0.01-0.05% and the cellulase of 0.01-0.03% after the heating again; 48 ℃～52 ℃ of enzymolysis time 30min～60min, temperature are used supersound extraction 10-20min under 10 ℃～35 ℃ behind the enzymolysis again;
(2), zymamsis: use Daqu to be saccharifying ferment, charge ratio: the mass ratio of grape pulp, grain and Daqu is 1.8～4.0: 1: 0.57～0.59,25 ℃-35 ℃ of leavening temperatures, Primary Fermentation 3d are accomplished, and continue fermentation 16d～17d;
(3), acetic fermentation: acetic fermentation is solid-state thermophilic fermentation; Alcohol fermentation liquid, wheat bran and cavings mix by 1: 0.6～1: 0.2～0.7 mass ratio, add the acetic bacteria fermentation, and the access amount is 5-15%; Carry out acetic fermentation after stirring; Leavening temperature is controlled at 38 ℃～45 ℃, and time 9d～10d accomplishes acetic fermentation;
(4), smoked unstrained spirits, drench vinegar: get 10～50% of the vinegar unstrained spirits that ferments, fire-cure into smoked unstrained spirits; The vinegar unstrained spirits that does not fire-cure is white unstrained spirits, and the white unstrained spirits 6-15h that is soaked in water drenches light-coloured vinegar; Soak smoked unstrained spirits 8-15h with light-coloured vinegar, drench smoked vinegar;
(5), ageing.
2. the grape vinegar method is produced in grape according to claim 1 and grain mixed fermentation, it is characterized in that: the time limit of ageing is 6-12 month.
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| CN1200402A (en) * | 1997-05-23 | 1998-12-02 | 李秀琴 | Method for preparing grape vinegar |
| CN1299865A (en) * | 1999-12-16 | 2001-06-20 | 吴顺来 | Hill grape vinegar and its making process |
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