CN102994362A - Method for fermenting apple vinegar - Google Patents

Abstract

The invention provides a method for fermenting apple cider vinegar. (1) select apples free of diseases and insects and rot to make apple juice; To about 50°C, add pectinase, hydrolyze for 2 hours, heat to 85°C, inactivate the enzyme, filter, adjust the sugar content of the clarified fruit juice to 12-14%, and finally adjust the pH to 4 to obtain fermented mash; (3) to ferment Add 5~10% activated Saccharomyces cerevisiae to the mash, add 2%~3% lactic acid bacteria in the late stage of main fermentation for anaerobic fermentation, then adjust the alcohol content to 5%~7%, and finally add 3% acetic acid Bacterial fermentation for 3-4 days until the acidity no longer rises, and the fermentation ends. The method of the invention changes the ratio of non-volatile acid and volatile acid (mainly acetic acid) in the fruit vinegar, weakens the irritating sour taste of the vinegar, makes the sour taste soft and refreshing, and improves the mouthfeel quality of the fruit vinegar.

Description

A kind of fermentation method of apple cider vinegar

technical field

The invention belongs to the field of food fermentation and relates to a fermentation method of apple cider vinegar.

Background technique

At present, the technology used to ferment and produce apple cider vinegar is to carry out secondary fermentation with yeast and acetic acid bacteria. The commonly used method is to use high-activity dry yeast in the early stage of alcoholic fermentation. 5~7 days. In the later stage of acetic acid fermentation, the initial alcohol concentration is 4%~8%, the inoculum size is 10%, and the aerated fermentation is carried out at 25°C~30°C for 60 hours.

It can be seen from the above that the organic acid in the product is mainly acetic acid, and its concentration is much higher than other organic acids, and acetic acid is a volatile acid with strong irritation and poor taste. Therefore, it is necessary to add a large amount of Other organic acids to reduce the relative content of acetic acid.

Contents of the invention

The technical problem to be solved by the present invention is to provide a fermentation method of apple cider vinegar, which changes the ratio of non-volatile acid and volatile acid (mainly acetic acid) in fruit vinegar, weakens the stimulating sour taste of vinegar, and makes the sour taste soft and refreshing , improve the mouthfeel quality of fruit vinegar.

To achieve the above object, the invention provides a kind of fermentation method of apple cider vinegar, comprising the following steps:

(1) Select apples that are free from pests and rot, rinse the surface, and then cut into pieces to make apple juice;

(2) Filter the apple juice obtained in step (1) with gauze, heat to 95°C for 30s to inactivate the enzyme, then lower it to about 50°C, add 500U/100ml of pectinase, hydrolyze for 2h, heat to 85°C for 5min Inactivate the enzyme, then filter, adjust the sugar content of the clarified fruit juice to 12-14%, and finally adjust the pH to 4 to obtain fermented mash;

(3) Add 5-10% activated Saccharomyces cerevisiae to the fermented mash obtained in step (2), add 2%-3% lactic acid bacteria in the late stage of main fermentation for anaerobic fermentation, and then adjust the alcohol content to 5% ~7%, finally add 3% acetic acid bacteria and ferment at 30~32°C for 3~4 days until the acidity no longer rises, and the fermentation ends.

As a preferred embodiment of the present invention, in step (1), when apples are cut into pieces to make apple juice, they are first crushed with a crusher, and then the crushed pulp is squeezed with a juicer. When crushing, add 0.05% of vitamin C.

As a preferred embodiment of the present invention, avoid contact with air during crushing.

As a preferred embodiment of the present invention, in step (3), when 5-10% activated Saccharomyces cerevisiae is added to the fermented mash for fermentation, the temperature in the pre-fermentation period is controlled at 26-28°C, and the temperature in the main fermentation period is controlled at 28~30°C, the temperature at the end of the main fermentation period is controlled at 25~30°C, and the fermentation time is 3~5 days.

To achieve the above object, the invention provides a kind of fermentation method of apple cider vinegar, comprising the following steps:

(1) Select apples that are free from pests and rot, rinse the surface, and then cut into pieces to make apple juice;

(2) Filter the apple juice obtained in step (1) with gauze, heat to 95°C for 30s to inactivate the enzyme, then lower it to about 50°C, add 500U/100ml of pectinase, hydrolyze for 2h, heat to 85°C for 5min Inactivate the enzyme, then filter, adjust the sugar content of the clarified fruit juice to 12-14%, and finally adjust the pH to 4 to obtain fermented mash;

(3) Add active dry yeast to 5% sucrose solution, stir evenly, put it in a water bath at 25°C, stir once every 5-10 minutes, about 30 minutes, and set aside;

(4) Add 5%~10% activated active dry yeast to the fermented mash obtained in step (2) for fermentation, stir evenly, seal, control the temperature at 25~30°C, and finally obtain the fermented liquid, the entire alcoholic fermentation time It takes 5~8 days;

(5) Adjust the sugar content of the fermented broth obtained in step (4) to 7%~10%, then insert lactic acid bacteria into the fermented broth at a ratio of 3%, and carry out lactic acid fermentation at 30~35°C for 3~5 days, and ferment After the end, control the sugar content to 5%~7%, and the alcohol content to 5%~7%;

(6) Add 3% acetic acid bacteria to the product obtained in step (5), and ferment at 30-32°C for 3-4 days until the acidity does not rise any more, and the fermentation ends.

As a preferred embodiment of the present invention, in step (4), the temperature of the fermented mash is controlled at 26-28°C during inoculation, and when the yeast turns into anaerobic respiration, the temperature is controlled at 28-30°C. After the main fermentation period, the fermentation temperature is controlled at 20-25°C until the alcohol content no longer rises, the time is 6-8 days.

The fermentation method of apple vinegar of the present invention has at least the following advantages: the method of the present invention uses yeast, lactic acid bacteria and acetic acid bacteria to ferment to produce fruit vinegar. Among them, in Example 1, yeast and lactic acid are used for simultaneous fermentation and then acetic acid fermentation is carried out. The content and distribution of organic acids are shown in Table 1. In Example 2, lactic acid fermentation was carried out after the yeast fermentation was completed, and finally acetic acid fermentation was carried out. The content and distribution of the vinegar-like organic acids are shown in Table 2. Compared with other fruit vinegar products, the difference in organic acids is mainly reflected in the content of lactic acid and acetic acid. The content of acetic acid in apple cider vinegar is the highest, and the content of lactic acid is significantly higher than that of other types of fruit vinegar. The content of malic acid and citric acid is retained. , improve the composition of organic acids, buffer the irritation of acetic acid, and improve the quality of sour taste.

Table 1 Content change of organic acid in Example 1 (mg/ml)

Table 2 Content change of organic acid in Example 2 (mg/ml)

Detailed ways

Below in conjunction with embodiment the production method of apple cider vinegar of the present invention is described in detail:

1. Materials

Apple: Red Fuji, commercially available;

Pectinase: provided by the laboratory of Shaanxi University of Science and Technology;

Saccharomyces cerevisiae: Hubei Angel Yeast Co., Ltd.;

Acetic acid bacteria: isolated from liquid vinegar;

Lactic acid bacteria: provided by the laboratory of Shaanxi University of Science and Technology.

2. Fermentation method of apple cider vinegar:

A. Raw material processing: fruit selection and fruit washing. Raw materials are sometimes mixed with pests and diseases and rotten fruits. In order not to affect the color, aroma and taste of apple juice and reduce microbial pollution, they must be removed; after fruit selection, the soil, microorganisms and Pesticide washing, fruit washing temperature is controlled below 40°C, rinsed with running water, the microorganisms carried by the apple raw materials are reduced to 2.5%~5.0% of the original through cleaning, and the insecticides attached to the surface of the apples (some insecticides are washed away) agents are carcinogenic);

B. Crushing and beating, color protection: Cut the apples washed in step a into pieces, and then put them into the crusher. When crushing, the crushed pulp enters the juicer. Add 0.05% vitamin C when crushing. Avoid contact with air as much as possible when crushing. contact to prevent pulp browning;

C. Enzyme treatment: Immediately filter the juice obtained in step b with 4 layers of gauze, heat to 95°C for 30s to inactivate the enzyme, then lower it to about 50°C, add 500U/100ml of pectinase, hydrolyze for 2 hours, and heat to 85°C , 5min to inactivate the enzyme, then filter, adjust the sugar content of the clarified fruit juice to 12-14% with white granulated sugar, and finally adjust the pH to 4 with citric acid solution to obtain fermented mash;

D. Yeast activation: Add active dry yeast to 5% sucrose solution, stir evenly, put it in a water bath at 25°C, stir once every 5-10 minutes, about 30 minutes, and set aside;

E. Fermentation: Fermentation is divided into the following two schemes:

E1. Two-step fermentation (simultaneous fermentation of yeast and lactic acid followed by acetic acid fermentation)

a. Alcoholic lactic acid fermentation: Add 5%~10% activated Saccharomyces cerevisiae to the fermented mash obtained in step C. The temperature in the pre-fermentation stage is generally controlled at 26~28°C, and the temperature in the main fermentation stage is controlled at 28~30°C. During the main fermentation period of 4~5 days, reduce the sugar to a sugar content of 3~4%, and then add 2%~3% lactic acid bacteria for anaerobic fermentation. The temperature is controlled at 25~30°C, and the time takes 3~5 days ;

b. Acetic acid fermentation: adjust the alcohol content to 5%~7%, add 3% acetic acid bacteria and ferment at 30~32°C for 3~4 days until the acidity in the fermentation broth no longer rises, and the fermentation ends.

E2, Three-step fermentation (lactic acid fermentation after yeast fermentation, and finally acetic acid fermentation)

a. Alcoholic fermentation: Alcoholic fermentation needs to be carried out in a closed container. Add 5%~10% activated active dry yeast to the fermented mash obtained in step C to ferment, stir evenly, seal, and control the temperature at 20~30°C; Alcoholic fermentation can be divided into the following three periods: ①Pre-fermentation period: the period when the activated yeast is just inserted into the fermented mash is called the pre-fermentation period, and the temperature of the fermented mash is generally controlled at 26~28°C during inoculation; ②Main fermentation period : After the yeast reproduces in the pre-fermentation period, the yeast turns into anaerobic respiration, and alcohol fermentation begins. At this time, the sugar content in the fermented mash decreases, the alcohol increases, and the temperature of the fermented mash rises rapidly. The temperature is controlled at 28~30°C ③Post-fermentation period: after the main fermentation period of the yeast, the fermentation temperature is 20~25℃ until the alcohol content no longer rises

b. Lactic acid fermentation: adjust the sugar content of the fermented liquid obtained in step a to 7%~10%, and then insert lactic acid bacteria (2×10 ⁷ cfu/ml) into the fermented liquid obtained in step a at a ratio of 3%, at 30 Lactic acid fermentation is carried out at ~35°C for 3~5 days. After the fermentation is completed, the sugar content is controlled at 5%~7%, and the alcohol content is 5%~7%.

c. Acetic acid fermentation: add 3% acetic acid bacteria to the product obtained in step b, and ferment at 30-32° C. for 3-4 days until the acidity does not rise any more, and the fermentation ends.

3. Analysis and determination

(1) Alcohol content: Refer to GB/T15038-2006 for the determination method

(2) Reducing sugar: GB/T15038-2006

(3) Determination of acidity: GB/T15038-2006

(4) pH value: pH S-2 acidity meter

(5) Determination of organic acids in fermentation broth by high performance liquid chromatography: refer to GB/T5009.157-2003 for the determination method

a. Preparation of mobile phase

Adjust the pH of the solution to 2.8 with phosphoric acid and disodium hydrogen phosphate, set the volume to 1000ml with ultrapure water, and degas it by ultrasonic wave for later use.

b. Preparation of standard and sample solutions

The standard acid concentrations of malic acid, tartaric acid, citric acid, oxalic acid, lactic acid and acetic acid are: 10mg/ml, 5mg/ml, 10mg/ml, 2.7mg/ml, 12.06mg/ml, 10.492mg/ml. The fermentation broth was filtered with a filter membrane with a pore size of 0.25 μm, and 1 ml of the filtrate was diluted 10 times for later use.

c. Chromatographic conditions

Chromatographic column: Agilent C18 column, 5 μm, 4.6×150 mm, mobile phase 0.01mol/L (NH4) 2HPO4 buffer; flow rate 0.8ml/min, column temperature 25°C.

3. Beneficial effect

The invention adopts yeast, lactic acid bacteria and acetic acid bacteria to ferment to produce fruit vinegar. Method 1, simultaneous fermentation of yeast and lactic acid followed by acetic acid fermentation, the content and distribution of organic acids are shown in Table 1. The second method is to carry out lactic acid fermentation after yeast fermentation, and finally carry out acetic acid fermentation. The content and distribution of vinegar-like organic acids are shown in Table 2. Compared with other fruit vinegar products, the difference in organic acids is mainly reflected in the content of lactic acid and acetic acid. The content of acetic acid in apple cider vinegar is the highest, and the content of lactic acid is significantly higher than that of other types of fruit vinegar. The content of malic acid and citric acid is retained. , improve the composition of organic acids, buffer the irritation of acetic acid, and improve the quality of sour taste.

The above is only one embodiment of the present invention, not all or the only embodiment. Any equivalent transformation of the technical solution of the present invention adopted by those of ordinary skill in the art by reading the description of the present invention is the right of the present invention. covered by the requirements.

Claims (6)

1. the fermentation process of a cider vinegar is characterized in that: may further comprise the steps:

(1) apple of choosing anosis worm and rotting, then the clean surface of flushing, is made into Sucus Mali pumilae after the stripping and slicing;

(2) the Sucus Mali pumilae filtered through gauze that step (1) is obtained, be heated to 95 ℃ and keep the 30s enzyme that goes out, be down to subsequently about 50 ℃, the polygalacturonase that adds 500U/100ml, hydrolysis 2h is heated to 85 ℃, the 5min enzyme that goes out, subsequent filtration, with the clarification the fruit juice sugar addition be 12 ~ 14%, regulating at last pH is 4, obtains karusen;

(3) add the good yeast saccharomyces cerevisiae of 5 ~ 10% activation in the karusen that obtains to step (2), milk-acid bacteria ferment in Primary Fermentation later stage access 2% ~ 3% carries out anaerobically fermenting, then adjusting alcoholic strength is 5% ~ 7%, access at last 3% acetic bacteria and no longer rise in 30 ~ 32 ℃ of fermentations 3 ~ 4 days to acidity, finish fermentation.

2. the fermentation process of cider vinegar as claimed in claim 1 is characterized in that: in step (1), when Sucus Mali pumilae is made in the apple stripping and slicing, at first use crusher in crushing, then the pulp of fragmentation is squeezed the juice with juice extractor, when fragmentation, add 0.05% vitamins C.

3. the fermentation process of cider vinegar as claimed in claim 2 is characterized in that: avoid and contact with air during described fragmentation.

4. the fermentation process of cider vinegar as claimed in claim 1, it is characterized in that: in step (3), add the good yeast saccharomyces cerevisiae of 5 ~ 10% activation in the karusen when fermenting, primary fermentation phase temperature is controlled at 26 ~ 28 ℃, the lord ferment period temperature is controlled at 28 ~ 30 ℃, the lord ferment period latter temperature is controlled at 25 ~ 30 ℃, and fermentation time is 3 ~ 5 days.

5. the fermentation process of a cider vinegar is characterized in that: may further comprise the steps:

(1) apple of choosing anosis worm and rotting, then the clean surface of flushing, is made into Sucus Mali pumilae after the stripping and slicing;

(2) the Sucus Mali pumilae filtered through gauze that step (1) is obtained, be heated to 95 ℃ and keep the 30s enzyme that goes out, be down to subsequently about 50 ℃, the polygalacturonase that adds 500U/100ml, hydrolysis 2h is heated to 85 ℃, the 5min enzyme that goes out, subsequent filtration, with the clarification the fruit juice sugar addition be 12 ~ 14%, regulating at last pH is 4, obtains karusen;

(3) active dry yeast is added in 5% the sucrose solution, stir, be placed in 25 ℃ the water-bath, stirred once every 5 ~ 10 minutes, about 30 minutes, for subsequent use;

(4) add the good active dry yeast of 5% ~ 10% activation in the karusen that obtains to step (2) and ferment, stir, sealing, temperature is controlled at 25 ~ 30 ℃, obtains at last fermented liquid, and the whole zymamsis time needs 5 ~ 8 days;

(5) the fermented liquid sugar addition that step (4) is obtained is 7% ~ 10%, then with milk-acid bacteria with in 3% the ratio access fermented liquid, under 30 ~ 35 ℃, carry out lactic fermentation 3 ~ 5 days, after the fermentation ends, the control pol is 5% ~ 7%, alcoholic strength is 5% ~ 7%;

(6) access 3% acetic bacteria in the product that step (5) obtains no longer rises in 30 ~ 32 ℃ of fermentations 3 ~ 4 days to acidity, finishes fermentation.

6. the fermentation process of cider vinegar as claimed in claim 5, it is characterized in that: in step (4), the temperature of karusen is controlled at 26 ~ 28 ℃ during inoculation, when changing anaerobic respiration over to, yeast begins, temperature is controlled at 28 ~ 30 ℃, behind yeast process lord ferment period, leavening temperature is controlled at 20 ~ 25 ℃ until alcoholic strength no longer rises, and the time is 6 ~ 8 days.