CN104560609B - The brewing method of wild country melon and fruit vinegar - Google Patents

Abstract

The invention provides a brewing method of wild sweet potato vinegar. The wild sweet potato vinegar is made from fresh and ripe wild sweet potatoes, and is processed through raw material treatment, sterilization, enzymolysis, sugar addition, low-temperature alcohol fermentation, acetic acid It is made through the steps of fermentation, filtration, homogenization, sterilization and canning. The wild sweet melon fruit vinegar produced by the present invention is better than the edible vinegar brewed from grain in terms of nutritional value, internal components, mouthfeel, etc., and it maintains the original flavor of the wild sweet melon, sweet and sour, high-quality and rich in nutrition. It has the effects of clearing away heat and expelling cold, expelling wind and removing dampness.

Description

Brewing method of wild melon fruit vinegar

technical field

The invention relates to a method for preparing fruit vinegar, in particular to a method for brewing wild sweet potato vinegar.

Background technique

Wild sweet potato is a deciduous and creeping woody vine of the genus Moraceae, also known as ground fruit and ground pomegranate. It is a multi-purpose plant integrating edible, medicinal, greening and ornamental. Wild sweet potatoes are edible when ripe, and have the functions of clearing away heat and cold, expelling wind and dampness. The wild sweet melon has thin skin and juicy, short ripening period, is not easy to transport and store, and is prone to rot, resulting in a waste of resources. At present, wild sweet potato is only processed and utilized as a medicinal material, but there are few types of processed products, and the defects that the types of products are not abundant.

Contents of the invention

The present invention aims at the shortcoming that wild sweet potato products are not rich in variety, and provides a brewing method of wild sweet potato vinegar that is rich in nutrition, convenient to eat, and has a long storage period. It is produced through the steps of alcohol fermentation, acetic acid fermentation, filtration, homogenization, sterilization and canning.

The technical scheme that the present invention solves its technical problem to take is:

A kind of brewing method of wild melon fruit vinegar adopts the following steps:

A, raw material processing: take fresh, non-rotten and mildewed wild sweet potatoes as raw materials, beat after cleaning to obtain wild sweet potato slurry, directly beat after cleaning, reducing the loss of nutrients;

B. Ultra-high temperature sterilization: The wild sweet potato slurry is sterilized by an ultra-high temperature sterilizer, the feed temperature is 110-120°C, and the discharge temperature is 40-50°C. The ultra-high temperature can quickly kill the colonies in the liquid, It also reduces the damage to the nutrients in the slurry;

C. Enzymolysis: Add 0.3-0.5% pectinase and 0.1-0.2% cellulase to the wild sweet potato slurry, control the temperature at 40-45°C, and control the time for 2-3 hours, and treat with compound enzymes to decompose the raw materials Produce more nutrients and improve the utilization rate of raw materials;

D, adding sugar: add white granulated sugar with a weight ratio of 10-15% to the slurry after enzymolysis, and mix evenly;

E. Alcoholic fermentation: Weigh 0.8-1.2% wine active dry yeast of the weight of the sweet potato slurry after adding sugar, activate it with warm water at 30-32°C, add it to the sweet potato slurry after adding sugar, and ferment at a temperature of 20-25°C for 6 -8 days, get wild sweet potato wine;

F. Acetic acid fermentation: adjust the alcohol content of the wild sweet potato wine to 8-10°, add 0.4-0.6% acetic acid bacteria by weight to the adjusted wild sweet potato wine, control the temperature at 30-35°C, and ferment for 8 -10 days, stirring 3-4 times a day during the fermentation process;

G. Filtration: finely filter the acetic acid-fermented feed liquid through a filtering device to obtain the wild sweet potato vinegar puree;

H. Homogenization: Homogenize the original pulp of wild sweet melon fruit vinegar at a temperature of 60-70°C, adopt two-stage homogenization, the pressure of the first-stage homogenization is 18-25Mpa, and the pressure of the second-stage homogenization is 4-8Mpa, to improve the finished product Improve the taste of fruit vinegar and improve the quality of fruit vinegar;

1. Sterilization: sterilize the homogenized wild sweet melon fruit vinegar protoplasm at a temperature of 120-130°C for 4-8s, and ultra-high temperature sterilization reduces the damage to active substances in the fruit vinegar;

J. Canned: canned in a vacuum sterile environment;

K. Inspection and storage: After the canned inspection is qualified, store it in the dark and at room temperature.

Beneficial effects: the wild sweet melon fruit vinegar produced by the present invention is better than the edible vinegar brewed from grains in terms of nutritional value, internal components, and taste. High-grade and nutritious, it has the effects of strengthening the body and bones, and delaying the aging of the body and brain.

detailed description

Embodiment 1: a kind of brewing method of wild sweet potato fruit vinegar adopts the following steps:

A, raw material processing: take fresh, non-rotten and mildewed wild sweet potatoes as raw materials, beat after cleaning to obtain wild sweet potato slurry, directly beat after cleaning, reducing the loss of nutrients;

B. Ultra-high temperature sterilization: The wild sweet potato slurry is sterilized by an ultra-high temperature sterilizer, the feed temperature is 110°C, and the discharge temperature is 40°C. The ultra-high temperature can not only quickly kill the colonies in the liquid, but also reduce the Destruction of nutrients in the serum;

C. Enzymolysis: Add 0.03kg of pectinase and 0.01kg of cellulase to 10kg of wild sweet potato slurry, control the temperature at 40°C, and control the time for 3 hours, and use compound enzymes to decompose the raw materials to produce more nutrients. Improve the utilization rate of raw materials;

D. Adding sugar: add 1 kg of white granulated sugar to 10 kg of enzymatic hydrolyzed slurry, and mix well;

E. Alcoholic fermentation: Weigh 0.08kg of wine active dry yeast, activate it with warm water at 30°C, add it to 10kg of sweetened sweet potato slurry, and ferment at a temperature of 20°C for 8 days to obtain wild sweet potato fruit wine;

F. Acetic acid fermentation: adjust the alcohol content of wild sweet potato wine to 8°, add 0.04kg of acetic acid bacteria to 10kg of wild sweet potato wine with adjusted alcohol content, control the temperature at 30°C, and ferment for 10 days. Stir 3 times a day;

G. Filtration: finely filter the acetic acid-fermented feed liquid through a filtering device to obtain the wild sweet potato vinegar puree;

H. Homogenization: Homogenize the original pulp of wild sweet melon fruit vinegar at a temperature of 60°C, adopt two-stage homogenization, the pressure of the first-stage homogenization is 18Mpa, and the pressure of the second-stage homogenization is 8Mpa, so as to improve the taste of the finished fruit vinegar and increase the temperature. the quality of the vinegar;

1. Sterilization: sterilize the homogenized wild sweet melon fruit vinegar stock for 8s at a temperature of 120° C., and ultra-high temperature sterilization reduces the damage to the active substances in the fruit vinegar;

J. Canned: canned in a vacuum sterile environment;

K. Inspection and storage: After the canned inspection is qualified, store it in the dark and at room temperature.

Embodiment 2: a kind of brewing method of wild sweet potato fruit vinegar adopts the following steps:

A. Raw material processing: Take fresh, non-rotten and mildewed wild sweet potatoes, lantern fruits, and wild grapes as raw materials. After cleaning, take 8 kg of wild sweet potatoes, 1 kg of snake berries, and 1 kg of fig grapes, mix them evenly, and beat them to obtain a raw material slurry. Direct beating reduces the loss of nutrients;

B. Ultra-high temperature sterilization: The wild sweet potato slurry is sterilized by an ultra-high temperature sterilizer, the feed temperature is 115°C, and the discharge temperature is 45°C. The ultra-high temperature can quickly kill the colonies in the liquid and reduce the impact on the Destruction of nutrients in the serum;

C. Enzymolysis: Add 0.04kg of pectinase, 0.015kg of cellulase, and 0.01kg of protease to 10kg of raw material slurry, control the temperature at 42°C, and control the time for 2.5 hours. Treat with compound enzymes to decompose the raw materials into more More nutrients, improve the utilization rate of raw materials;

D. Adding sugar: add 1kg of honey, 1kg of preserved fruit syrup, and 1kg of strawberry juice to 10kg of the enzymatically hydrolyzed slurry, and mix well;

E. Alcoholic fermentation: Weigh 0.1kg of wine active dry yeast, activate it with warm water at 31°C, add it to 10kg of sugar-added wild sweet potato slurry, and ferment for 7 days at a temperature of 23°C to obtain wild sweet potato fruit wine;

F. Acetic acid fermentation: adjust the alcohol content of wild sweet potato wine to 9°, add 0.05 kg of acetic acid bacteria to 10 kg of wild sweet potato wine with adjusted alcohol content, control the temperature at 33°C, and ferment for 9 days. Stir 4 times a day;

G. Filtration: finely filter the acetic acid-fermented feed liquid through a filtering device to obtain the wild sweet potato vinegar puree;

H. Homogenization: Homogenize the original pulp of wild sweet melon fruit vinegar, the temperature is 65°C, the homogenization pressure is 23Mpa, homogenize 2 times, multiple homogenizations, improve the mouthfeel of the finished fruit vinegar and improve the quality of the fruit vinegar;

1. Sterilization: sterilize the homogenized wild sweet melon fruit vinegar stock for 6 seconds at a temperature of 125° C., and ultra-high temperature sterilization reduces the damage to the active substances in the fruit vinegar;

J. Canned: canned in a vacuum sterile environment;

K. Inspection and storage: After the canned inspection is qualified, store it in the dark and at room temperature.

Embodiment 3: a kind of brewing method of wild sweet potato fruit vinegar adopts the following steps:

A. Raw material processing: Take fresh, non-rotten and mildewed wild sweet potatoes, sand needles, miracle fruits, and pineapple berries as raw materials. After cleaning, take 5kg of wild sweet potatoes, 2kg of snake berries, 2kg of golden fruits, and 2kg of raspberries and mix them evenly before beating , to obtain the raw material slurry, directly beating after cleaning, reducing the loss of nutrients;

B. Enzymolysis: Add 0.05kg of pectinase, 0.02kg of cellulase, and 0.01kg of hemicellulase to 10kg of raw material slurry, control the temperature at 45°C, and control the time for 2 hours. Treat with compound enzymes to decompose the raw materials More nutrients, improve the utilization of raw materials;

C, add sugar: add the sucrose of 1.5kg, the fructose of 0.6kg to the slurry after 10kg enzymatic hydrolysis, mix evenly;

D. Alcoholic fermentation: Weigh 0.12kg of wine active dry yeast, activate it with warm water at 32°C, add it to 10kg of sugar-added raw material slurry, ferment at 25°C for 6 days, when the alcohol content reaches 8% (V/ V) when the fermentation ends, the wild sweet potato fruit wine is obtained;

E. Acetic acid fermentation: inject 10kg of fermented wild sweet potato wine into a sterilized fruit vinegar fermenter. There are timing mixers and air injection pipes in the fruit vinegar fermenter. Stir once every 10 hours for 8 minutes each time. Add 0.04kg of acetic acid bacteria, 1kg of jujube juice, 1kg of mulberry juice, and 1kg of Hovenia dulcis juice to the wild sweet melon fruit wine. In the early stage of fermentation, the temperature is controlled at 30°C, and the temperature in the main fermentation period is controlled at 34°C. During the period, the temperature is controlled at 30°C, and the fermentation time is 4 days;

F, filtration: the feed liquid fermented by acetic acid is filtered through diatomaceous earth to obtain the wild sweet potato vinegar puree;

G. Homogenization: Homogenize the original pulp of wild sweet melon fruit vinegar, the temperature is 70°C, the homogenization pressure is 20Mpa, homogenize 3 times, and homogenize multiple times to improve the taste of the finished fruit vinegar and the quality of the fruit vinegar;

H. Sterilization: sterilize the homogenized wild melon fruit vinegar puree at 130°C for 4 seconds, and ultra-high temperature sterilization, which reduces the damage to the active substances in the fruit vinegar;

I, canning: canning under vacuum aseptic environment;

J. Inspection and storage: After the canning is qualified, store it in the dark and at room temperature.

Embodiment 4: a kind of brewing method of wild sweet potato fruit vinegar adopts the following steps:

A. Raw material processing: Take fresh, non-rotten and mildewed wild sweet potatoes, wild grapes, black dates, and blueberries as raw materials. After cleaning, take 6kg of wild sweet potatoes, 2kg of wild grapes, 1kg of black dates, and 1kg of blueberries and mix them evenly to obtain a raw material slurry. , beating directly after cleaning, reducing the loss of nutrients;

B. Ultra-high temperature sterilization: The wild sweet potato slurry is sterilized by an ultra-high temperature sterilizer, the feed temperature is 125°C, and the discharge temperature is 55°C. The ultra-high temperature can quickly kill the colonies in the liquid and reduce the impact on the Destruction of nutrients in the serum;

C. Enzymolysis: Add 0.05kg of pectinase and 0.02kg of cellulase to 10kg of wild sweet potato slurry, control the temperature at 45°C, and control the time for 4 hours, and use compound enzymes to decompose the raw materials to produce more nutrients. Improve the utilization rate of raw materials;

D, add sugar: add the honey of 1.5kg, the maltose of 0.6kg, the xylitol of 0.5kg to the slurry after 10kg enzymatic hydrolysis, mix evenly;

E. Alcoholic fermentation: Weigh 0.15kg of wine active dry yeast, activate it with warm water at 33°C, add it to 10kg of sweetened sweet potato slurry, and ferment at a temperature of 25°C for 8 days to obtain wild sweet potato fruit wine;

F. Acetic acid fermentation: adjust the alcohol content of wild sweet potato wine to 10°, add 0.06 kg of acetic acid bacteria to 10 kg of wild sweet potato wine with adjusted alcohol content, control the temperature at 35°C, and ferment for 10 days. Stir 5 times a day;

G. Filtration: Add 0.05kg isinglass and 0.02kg bentonite to 10kg of acetic acid-fermented feed liquid, fully mix, leave standstill for 2 hours, and prepare wild sweet potato fruit vinegar puree;

H. Homogenization: Homogenize the original pulp of wild sweet melon fruit vinegar at a temperature of 70°C, adopt two-level homogenization, the pressure of the first-level homogenization is 25Mpa, and the pressure of the second-level homogenization is 8Mpa, so as to improve the taste of the finished fruit vinegar and improve the quality of the vinegar. the quality of the vinegar;

1. Sterilization: sterilize the homogenized wild sweet melon fruit vinegar protoplasm at a temperature of 130°C for 4s, and ultra-high temperature sterilization reduces the damage to the active substances in the fruit vinegar;

J. Canned: canned in a vacuum sterile environment;

K. Inspection and storage: After the canned inspection is qualified, store it in the dark and at room temperature.

The parts not involved in the present invention are the same as the prior art or can be realized by adopting the prior art.

Claims (1)

1. a brewing method for wild country melon and fruit vinegar, is characterized in that, adopts following methods step:

A, Feedstock treating: get fresh, be raw material without the wild country melon that rots to go mouldy, pull an oar after cleaning, obtain wild country melon slurries;

B, ultra high temperature sterilization (UHTS): by wild country melon slurries through superhigh temperature disinfecting machine sterilizing, feeding temperature 110-120 DEG C, drop temperature 40-50 DEG C;

C, enzymolysis: in the melon slurries of wild country, add the polygalacturonase of weight 0.3-0.5%, the cellulase of 0.1-0.2%, temperature control 40-45 DEG C, time controling 2-3 hour;

D, sugaring: the white sugar adding weight ratio 10-15% in the slurries after enzymolysis, mixes;

E, zymamsis: the wine active dry yeast taking the 0.8-1.2% of wild country melon slurry weight after sugaring, join the wild country melon slurries after sugaring, at the temperature bottom fermentation 6-8 days of 20-25 DEG C, obtain wild country melon and fruit wine after 30-32 DEG C of warm water activation;

F, acetic fermentation: the alcoholic strength of wild country melon and fruit wine is adjusted to 8-10 °, add the acetic bacteria of weight 0.4-0.6%, temperature control 30-35 DEG C in the wild country melon and fruit wine adjusting alcoholic strength, fermentation 8-10 days, and in fermenting process, every day stirs 3-4 time;

G, filtration: by feed liquid good for acetic fermentation equipment essence filter after filtration, obtained wild country melon and fruit vinegar magma;

H, homogeneous: by wild country melon and fruit vinegar magma homogenization treatment, temperature is 60-70 DEG C, adopt double-stage homogenization, one-level homogenization pressure is 18-25Mpa, double-stage homogenization pressure 4-8Mpa;

I, sterilization: by the wild country melon and fruit vinegar magma sterilization 4-8s at 120-130 DEG C of temperature after homogeneous;

J, canned: canned under sterile vacuum environment;

K, inspection, storage: check canned qualified after, preserve under lucifuge, normal temperature.