CN107904127A - A kind of preparation method of apple vinegar - Google Patents
A kind of preparation method of apple vinegar Download PDFInfo
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- CN107904127A CN107904127A CN201711279046.1A CN201711279046A CN107904127A CN 107904127 A CN107904127 A CN 107904127A CN 201711279046 A CN201711279046 A CN 201711279046A CN 107904127 A CN107904127 A CN 107904127A
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- 239000000052 vinegar Substances 0.000 title claims abstract description 57
- 235000021419 vinegar Nutrition 0.000 title claims abstract description 57
- 238000002360 preparation method Methods 0.000 title claims abstract description 23
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims abstract description 87
- 241000894006 Bacteria Species 0.000 claims abstract description 42
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims abstract description 40
- 239000000463 material Substances 0.000 claims abstract description 13
- 235000001287 Guettarda speciosa Nutrition 0.000 claims abstract description 10
- 244000061520 Angelica archangelica Species 0.000 claims abstract 3
- 238000000855 fermentation Methods 0.000 claims description 72
- 230000004151 fermentation Effects 0.000 claims description 72
- 239000007788 liquid Substances 0.000 claims description 46
- MUBZPKHOEPUJKR-UHFFFAOYSA-N Oxalic acid Chemical compound OC(=O)C(O)=O MUBZPKHOEPUJKR-UHFFFAOYSA-N 0.000 claims description 42
- 239000012530 fluid Substances 0.000 claims description 34
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 31
- 239000000706 filtrate Substances 0.000 claims description 29
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 24
- 230000001954 sterilising effect Effects 0.000 claims description 24
- 238000004659 sterilization and disinfection Methods 0.000 claims description 21
- 239000007787 solid Substances 0.000 claims description 19
- 235000015097 nutrients Nutrition 0.000 claims description 18
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- 229920000742 Cotton Polymers 0.000 claims description 12
- 235000007164 Oryza sativa Nutrition 0.000 claims description 12
- PASHVRUKOFIRIK-UHFFFAOYSA-L calcium sulfate dihydrate Chemical compound O.O.[Ca+2].[O-]S([O-])(=O)=O PASHVRUKOFIRIK-UHFFFAOYSA-L 0.000 claims description 12
- 238000001035 drying Methods 0.000 claims description 12
- 235000009566 rice Nutrition 0.000 claims description 12
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 11
- 102000004190 Enzymes Human genes 0.000 claims description 6
- 108090000790 Enzymes Proteins 0.000 claims description 6
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims description 6
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- 229940043349 potassium metabisulfite Drugs 0.000 claims description 6
- 235000010263 potassium metabisulphite Nutrition 0.000 claims description 6
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- 210000002268 wool Anatomy 0.000 claims description 6
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- 238000005352 clarification Methods 0.000 claims description 3
- 239000004575 stone Substances 0.000 claims description 2
- 240000007594 Oryza sativa Species 0.000 claims 2
- 239000006071 cream Substances 0.000 claims 1
- 239000002994 raw material Substances 0.000 abstract description 8
- 239000000796 flavoring agent Substances 0.000 abstract description 7
- 235000019634 flavors Nutrition 0.000 abstract description 7
- 239000004615 ingredient Substances 0.000 abstract description 6
- 235000012976 tarts Nutrition 0.000 abstract description 6
- 230000000694 effects Effects 0.000 abstract description 5
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- 235000013305 food Nutrition 0.000 abstract description 2
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- 231100000252 nontoxic Toxicity 0.000 abstract description 2
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- 238000010791 quenching Methods 0.000 abstract description 2
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- 239000002253 acid Substances 0.000 description 3
- 235000015197 apple juice Nutrition 0.000 description 3
- 235000020052 applejack Nutrition 0.000 description 3
- 235000019987 cider Nutrition 0.000 description 3
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- 229910052602 gypsum Inorganic materials 0.000 description 3
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- 238000004519 manufacturing process Methods 0.000 description 3
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- 230000008569 process Effects 0.000 description 3
- 238000010563 solid-state fermentation Methods 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
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- 229920001277 pectin Polymers 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- MTCFGRXMJLQNBG-REOHCLBHSA-N (2S)-2-Amino-3-hydroxypropansäure Chemical compound OC[C@H](N)C(O)=O MTCFGRXMJLQNBG-REOHCLBHSA-N 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
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- CKLJMWTZIZZHCS-REOHCLBHSA-N L-aspartic acid Chemical compound OC(=O)[C@@H](N)CC(O)=O CKLJMWTZIZZHCS-REOHCLBHSA-N 0.000 description 1
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- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- MTCFGRXMJLQNBG-UHFFFAOYSA-N Serine Natural products OCC(N)C(O)=O MTCFGRXMJLQNBG-UHFFFAOYSA-N 0.000 description 1
- QIVBCDIJIAJPQS-UHFFFAOYSA-N Tryptophan Natural products C1=CC=C2C(CC(N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-UHFFFAOYSA-N 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000002155 anti-virotic effect Effects 0.000 description 1
- 235000003704 aspartic acid Nutrition 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- OQFSQFPPLPISGP-UHFFFAOYSA-N beta-carboxyaspartic acid Natural products OC(=O)C(N)C(C(O)=O)C(O)=O OQFSQFPPLPISGP-UHFFFAOYSA-N 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
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- 238000003912 environmental pollution Methods 0.000 description 1
- 239000000446 fuel Substances 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 235000015094 jam Nutrition 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 238000004064 recycling Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
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- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Classifications
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
- C12J1/04—Vinegar; Preparation or purification thereof from alcohol
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/23—Apiaceae or Umbelliferae (Carrot family), e.g. dill, chervil, coriander or cumin
- A61K36/232—Angelica
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/28—Asteraceae or Compositae (Aster or Sunflower family), e.g. chamomile, feverfew, yarrow or echinacea
- A61K36/284—Atractylodes
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
- C12J1/08—Addition of flavouring ingredients
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- Health & Medical Sciences (AREA)
- Natural Medicines & Medicinal Plants (AREA)
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Organic Chemistry (AREA)
- Alternative & Traditional Medicine (AREA)
- Medicinal Chemistry (AREA)
- Genetics & Genomics (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Biochemistry (AREA)
- Food Science & Technology (AREA)
- Biotechnology (AREA)
- Botany (AREA)
- Medical Informatics (AREA)
- General Engineering & Computer Science (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Pharmacology & Pharmacy (AREA)
- Epidemiology (AREA)
- Animal Behavior & Ethology (AREA)
- Public Health (AREA)
- Veterinary Medicine (AREA)
- Medicines Containing Plant Substances (AREA)
- Non-Alcoholic Beverages (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The invention belongs to food processing technology field, and in particular to a kind of preparation method of apple vinegar.The present invention prepares edible mushroom bacterium solution using edible mushroom, edible mushroom bacterium solution is fermented at the same time with acetic acid bacteria, merged using the fragrance of edible mushroom bacterium solution with the tart flavour of acetic acid, so that the tart flavour in apple vinegar in acetic acid becomes relatively soft, recycle Chinese herbal medicine extraction is a kind of can alleviate the material of acidity, so as to reduce the pungent taste of acetic acid in apple vinegar, and Chinese herbal medicine includes the root of Dahurain angelica, Rhizoma Atractylodis Macrocephalae, it has the function that beautifying face and moistering lotion, so as to improve the nutritional ingredient of apple vinegar, strengthens its healthcare function.Raw material of the present invention is not only nontoxic, and each raw material has the effect of its is certain, so as to improve the application value of each raw material, make apple vinegar that both there is the effect of quenching one's thirst of relieving summer heat of common beverages, there is multiple healthcare function again at the same time, therefore, apple vinegar of the present invention has nutritional ingredient height, the advantages of function is more, and mouthfeel is excellent.
Description
Technical field
The invention belongs to food processing technology field, and in particular to a kind of preparation method of apple vinegar.
Background technology
Apple is the first big fruit in China, and 2013 annual outputs are about 30,000,000 tons or so, account for the 50% of Gross World Product
Left and right, is mainly consumed in the form of eating raw, accounts for 70% of total output or so.Product after apple processing mainly has concentration
Cider, applejack, jam etc..Substantial amounts of accessory substance can be produced in apple process（Pomace, waste saccharide liquid）, account for original
Expect total amount 25% or so.Concentrated apple juice industry in China's produces pomace per year up to 1,200,000 tons at present, but its comprehensive utilization ratio is very low,
In addition to fuel, feed and extraction pectin is used as on a small quantity, other are largely all taken as garbage disposal.Pomace water content is up to
80% or so, solid portion is mainly made of pericarp, fruit stone and remaining pulp, and the pomace of discarding can rot in a short time, souring
Foul, seriously pollute environment, and cause the huge waste of resource；Preserved apple waste saccharide liquid due to exist conversion sugared content it is higher,
The shortcomings of the color is too dark, pH value is relatively low and recycling process is complex, enterprise takes waste saccharide liquid direct waste treatment, makes
Into the huge wasting of resources and certain environmental pollution., can if carrying out fermenting and producing apple vinegar using pomace and waste saccharide liquid
The supplementary material utilization rate in preserved apple process is significantly improved, can not only reduce the huge wasting of resources, but also can be hair
Exhibition Apple Industry looks for another way.
Apple vinegar is more and more favored by consumers with its unique flavor and many healthcare functions, market prospects ten
Divide good.Apple vinegar is with the fermented former vinegar of apple formed of cider, converts the drink formed with raw materials such as ciders again.Apple
Vinegar is rich in the aminoacid ingredient of the needed by human body such as aspartic acid, serine, tryptophan, and 10 multi mineral such as phosphorus, iron, zinc
Matter；Apple vinegar contains pectin, vitamin, mineral matter and ferment, its acid ingredient can dredge softening blood vessel, kills germ, enhancing
The immune and anti-virus ability of human body, improves digestive system, cleans alimentary canal, helps and excludes joint, blood vessel and internal organs
Toxin, adjusts endocrine.
At present, the apple vinegar of in the market supply is mostly liquid state fermentation apple vinegar, i.e., using concentrated apple juice as raw material, using liquid
State fermentation technique, alcohol fermentation and acetic acid conversion are separately carried out, can be listed within two months into vinegar, ageing within general 3 ~ 7 days.Method
Mainly：Generally using saccharomyces cerevisiae first by apple juice fermentation into applejack, then ferment by acetic acid bacteria and change into applejack
Apple vinegar, the apple vinegar beverage volatile acid content that the former vinegar of apple produced using this single bacterium kind fermentation method is mixed is high, component
Single, tart flavour irritation is more prominent, and astringent taste is obvious, and mouthfeel is not well.In color and luster, fragrance, mouthfeel, healthcare function etc. all much
Not as good as traditional solid state fermentation apple vinegar.But traditional solid state fermentation apple vinegar cycle is longer, generally requires 1 year or so
Time, is difficult to realize the big production of modernization.Due to drawbacks described above existing for liquid state fermentation and solid state fermentation, apple seriously restrict
The further expansion in vinegar market.
Therefore, we are necessary that invention prepares a kind of new apple vinegar, are solved with this existing for nowadays apple vinegar
Problem, is adapted to the social and demand in relation to industry.
The content of the invention
The technical problems to be solved by the invention：High for volatile acid content in current existing apple vinegar, component is single,
Tart flavour irritation is more prominent, the problem of causing mouthfeel bad, there is provided a kind of preparation method of apple vinegar.
In order to solve the above technical problems, the present invention is using technical solution as described below：
A kind of preparation method of apple vinegar, the preparation method include the following steps：
（1）After apple is eluted with water, stripping and slicing, is put into juice extractor and squeezes the juice, and obtains squeezeding juice, and squeezeding juice is carried out centrifugal filtration,
Filtrate, filtrate, pectase, potassium metabisulfite are mixed, digest 80 ~ 90min at 50 ~ 60 DEG C of temperature, clarification, then
5 ~ 8min of enzyme deactivation at 95 ~ 100 DEG C of temperature, obtains mixed liquor；
（2）Access wine activated yeast is put into fermentation tank in mixed liquor, 5 ~ 8d of fermentation is carried out at 25 ~ 30 DEG C of temperature, must send out
Zymotic fluid, edible mushroom is eluted with water, and is dried, and the edible mushroom after must drying, the edible mushroom after drying is crushed, and must be crushed
Thing, crushed material, fluid nutrient medium are mixed, and ferment 2 ~ 3d at 25 ~ 30 DEG C of temperature, mixed fermentation liquid is obtained, by oese
4 ~ 5s in mixed fermentation liquid is immersed, and rule 2 ~ 3 times in solid medium, 3 ~ 4d of culture at 28 ~ 32 DEG C of temperature, obtains bacterium footpath
Maximum bacterium colony, the bacterium colony of bacterium footpath maximum is put into Medium of shaking flask fermentation and is fermented, ferment 30 at 30 ~ 34 DEG C of temperature ~
36h, obtains shake flask fermentation liquid；
（3）Zymotic fluid, acetic acid bacteria, shake flask fermentation liquid are mixed, ferment 30 ~ 50h at 32 ~ 35 DEG C, obtains acetic acid fermentation liquid,
The root of Dahurain angelica, Rhizoma Atractylodis Macrocephalae, oxalic acid are mixed, slurry is worn into mortar, then is filtered with absorbent cotton wool, obtains filtrate a, by filtrate a, oxalic acid into
Row mixing, obtains mixed liquor a；
（4）Acetic acid fermentation liquid, mixed liquor a are mixed, obtain mixed liquor b, mixed liquor b is subjected to high-temperature short-time sterilization, in temperature
Spend and continue 3 ~ 5 seconds for 110 ~ 130 DEG C, then filtered with diatomite filter, filtrate b is obtained, up to apple vinegar.
The step（2）Middle edible mushroom be mushroom, straw mushroom, mushroom it is therein any one.
The step（2）Middle fluid nutrient medium is fraction meter by weight, take 40 ~ 50 parts of water, 20 ~ 30 parts of sawdusts, 8 ~ 10 parts
Corn flour, 2 ~ 3 portions of brown sugar, 1 ~ 2 part of land plaster are mixed, high-temperature sterilization, up to fluid nutrient medium.
The step（2）Middle solid medium is to count in parts by weight, 40 ~ 50 parts of water, 20 ~ 30 parts of sawdusts, 20 ~ 25 parts of fine jades
Fat, 10 ~ 15 portions of rice sugar, 2 ~ 3 portions of brown sugar, 1 ~ 2 part of land plaster are mixed, high-temperature sterilization, up to solid medium.
The step（2）Middle Medium of shaking flask fermentation is to count in parts by weight, take 40 ~ 50 parts of water, 20 ~ 30 parts of cotton seed hulls,
20 ~ 25 parts of wheat bran, 10 ~ 15 portions of rice sugar, 2 ~ 3 portions of brown sugar, 1 ~ 2 part of land plaster are mixed, high-temperature sterilization, are trained up to shake flask fermentation
Support base.
The step（3）Middle zymotic fluid, acetic acid bacteria, the mass ratio 10 ~ 15 of shake flask fermentation liquid：3~4：0.5~0.8.
The step（3）The middle root of Dahurain angelica, Rhizoma Atractylodis Macrocephalae, the mass ratio 1 ~ 2 of oxalic acid：1~2：0.1~0.2.
Compared with other methods, advantageous effects are the present invention：
（1）The present invention prepares edible mushroom bacterium solution using edible mushroom, and edible mushroom bacterium solution is fermented at the same time with acetic acid bacteria, utilizes edible mushroom
The fragrance of bacterium solution is merged with the tart flavour of acetic acid, so that the tart flavour in apple vinegar in acetic acid becomes relatively soft, is recycled
Chinese herbal medicine extraction is a kind of can to alleviate the material of acidity, so that reduce the pungent taste of acetic acid in apple vinegar, and Chinese herbal medicine includes
The root of Dahurain angelica, Rhizoma Atractylodis Macrocephalae, it has the function that beautifying face and moistering lotion, so as to improve the nutritional ingredient of apple vinegar, strengthens its healthcare function.
（2）Raw material of the present invention is not only nontoxic, and each raw material has the effect of its is certain, so as to improve each raw material
Application value, make apple vinegar that not only there is the effect of quenching one's thirst of relieving summer heat of common beverages, but also there is multiple healthcare function, therefore,
Apple vinegar of the present invention has the advantages of nutritional ingredient is high, and function is more, and mouthfeel is excellent.
Embodiment
Wine is purchased from Hubei Angel Yeast Co., Ltd with activated yeast.
Edible mushroom be mushroom, straw mushroom, mushroom it is therein any one.
Fluid nutrient medium is fraction meter by weight, take 40 ~ 50 parts of water, 20 ~ 30 parts of sawdusts, 8 ~ 10 portions of corn flour, 2 ~ 3 parts it is red
Sugar, 1 ~ 2 part of land plaster are mixed, high-temperature sterilization, up to fluid nutrient medium.
Solid medium is to count in parts by weight, take 40 ~ 50 parts of water, 20 ~ 30 parts of sawdusts, 20 ~ 25 parts of agar, 10 ~ 15 parts
Rice sugar, 2 ~ 3 portions of brown sugar, 1 ~ 2 part of land plaster are mixed, high-temperature sterilization, up to solid medium.
Medium of shaking flask fermentation is to count in parts by weight, takes 40 ~ 50 parts of water, 20 ~ 30 parts of cotton seed hulls, 20 ~ 25 parts of wheat bran, 10
~ 15 portions of rice sugar, 2 ~ 3 portions of brown sugar, 1 ~ 2 part of land plaster are mixed, high-temperature sterilization, up to Medium of shaking flask fermentation.
A kind of preparation method of apple vinegar, the preparation method include the following steps：
（1）After apple is eluted with water, stripping and slicing, is put into juice extractor and squeezes the juice, and obtains squeezeding juice, by squeezeding juice with 3000 ~ 4000r/
Centrifugal filtration under the conditions of min, obtains filtrate, in mass ratio 10 ~ 15：1~2：0.8 ~ 1, filtrate, pectase, potassium metabisulfite are carried out
Mixing, digests 80 ~ 90min at 50 ~ 60 DEG C of temperature, clarification, then 5 ~ 8min of enzyme deactivation at 95 ~ 100 DEG C of temperature, adjusts sugar content
13 ~ 14%, obtain mixed liquor；
（2）In mass ratio 10 ~ 15：1 ~ 2, access wine activated yeast in fermentation tank is put into mixed liquor, at 25 ~ 30 DEG C of temperature
5 ~ 8d of fermentation is carried out, obtains zymotic fluid, edible mushroom is eluted with water, is dried, the edible mushroom after must drying, by the edible mushroom after drying
Crushed, obtain crushed material, in mass ratio 1：3 ~ 4, crushed material, fluid nutrient medium are mixed, issued for 25 ~ 30 DEG C in temperature
2 ~ 3d of ferment, obtains mixed fermentation liquid, and oese is immersed 4 ~ 5s in mixed fermentation liquid, and rules 2 ~ 3 times in solid medium,
3 ~ 4d is cultivated at 28 ~ 32 DEG C of temperature, the bacterium colony of bacterium footpath maximum is obtained, the bacterium colony of bacterium footpath maximum is put into Medium of shaking flask fermentation and is sent out
Ferment, in 30 ~ 34 DEG C of temperature, ferment 30 ~ 36h under the conditions of 100 ~ 200rpm, obtains shake flask fermentation liquid；
（3）In mass ratio 10 ~ 15：1~2：0.1 ~ 0.2, zymotic fluid, acetic acid bacteria, shake flask fermentation liquid are mixed, at 32 ~ 35 DEG C
30 ~ 50h of lower fermentation, obtains acetic acid fermentation liquid, in mass ratio 1 ~ 2：1~2：0.1 ~ 0.2, by the root of Dahurain angelica, Rhizoma Atractylodis Macrocephalae, 0.1mol/L oxalic acid into
Row mixing, slurry is worn into mortar, then is filtered with absorbent cotton wool, obtains filtrate a, in mass ratio 10 ~ 15：0.8 ~ 1, by filtrate a,
0.1mol/L oxalic acid is mixed, and obtains mixed liquor a；
（4）In mass ratio 10 ~ 15：3 ~ 4, acetic acid fermentation liquid, mixed liquor a are mixed, obtain mixed liquor b, mixed liquor b is carried out
High-temperature short-time sterilization, continues 3 ~ 5 seconds in temperature for 110 ~ 130 DEG C, then is filtered with diatomite filter, obtains filtrate b, i.e.,
Obtain apple vinegar.
Embodiment 1
Wine is purchased from Hubei Angel Yeast Co., Ltd with activated yeast.
Edible mushroom is mushroom.
Fluid nutrient medium is fraction meter by weight, takes 40 parts of water, 20 parts of sawdusts, 8 portions of corn flour, 2 portions of brown sugar, 1 part of gypsum
Powder is mixed, high-temperature sterilization, up to fluid nutrient medium.
Solid medium is to count in parts by weight, take 40 parts of water, 20 parts of sawdusts, 20 parts of agar, 10 portions of rice sugar, 2 portions of brown sugar,
1 part of land plaster is mixed, high-temperature sterilization, up to solid medium.
Medium of shaking flask fermentation is to count in parts by weight, takes 40 parts of water, 20 parts of cotton seed hulls, 20 parts of wheat bran, 10 parts of rice sugar, 2
Part brown sugar, 1 part of land plaster are mixed, high-temperature sterilization, up to Medium of shaking flask fermentation.
A kind of preparation method of apple vinegar, the preparation method include the following steps：
（1）After apple is eluted with water, stripping and slicing, is put into juice extractor and squeezes the juice, and obtains squeezeding juice, by squeezeding juice with 3000r/min bars
Centrifugal filtration under part, obtains filtrate, in mass ratio 10：1：0.8, filtrate, pectase, potassium metabisulfite are mixed, in temperature
80min is digested at 50 DEG C, is clarified, then the enzyme deactivation 5min at 95 DEG C of temperature, sugar content 13% is adjusted, obtains mixed liquor；
（2）In mass ratio 10：1, access wine activated yeast is put into fermentation tank in mixed liquor, is fermented at 25 DEG C of temperature
5d, obtains zymotic fluid, and edible mushroom is eluted with water, and dries, and the edible mushroom after must drying, the edible mushroom after drying is crushed,
Crushed material, in mass ratio 1：3, crushed material, fluid nutrient medium are mixed, ferment 2d at 25 DEG C of temperature, must mix hair
Zymotic fluid, immerses 4s in mixed fermentation liquid by oese, and rules 2 times in solid medium, cultivates 3d at 28 DEG C of temperature, obtains
The bacterium colony of bacterium footpath maximum, the bacterium colony of bacterium footpath maximum is put into Medium of shaking flask fermentation and is fermented, in 30 DEG C of temperature, 100rpm conditions
Lower fermentation 30h, obtains shake flask fermentation liquid；
（3）In mass ratio 10：1：0.1, zymotic fluid, acetic acid bacteria, shake flask fermentation liquid are mixed, ferment 30h at 32 DEG C, obtains
Acetic acid fermentation liquid, in mass ratio 1：1：0.1, the root of Dahurain angelica, Rhizoma Atractylodis Macrocephalae, 0.1mol/L oxalic acid are mixed, wear into slurry with mortar, then use
Absorbent cotton wool filters, and obtains filtrate a, in mass ratio 10：0.8, filtrate a, 0.1mol/L oxalic acid is mixed, obtains mixed liquor a；
（4）In mass ratio 10：3, acetic acid fermentation liquid, mixed liquor a are mixed, obtain mixed liquor b, mixed liquor b is subjected to high temperature
Instantaneous sterilizing, is 110 DEG C of clocks for 3 seconds in temperature, then is filtered with diatomite filter, filtrate b is obtained, up to apple vinegar.
Embodiment 2
Wine is purchased from Hubei Angel Yeast Co., Ltd with activated yeast.
Edible mushroom is straw mushroom.
Fluid nutrient medium is fraction meter by weight, takes 45 parts of water, 25 parts of sawdusts, 9 portions of corn flour, 3 portions of brown sugar, 2 parts of gypsum
Powder is mixed, high-temperature sterilization, up to fluid nutrient medium.
Solid medium is to count in parts by weight, take 45 parts of water, 25 parts of sawdusts, 23 parts of agar, 13 portions of rice sugar, 2 portions of brown sugar,
1 part of land plaster is mixed, high-temperature sterilization, up to solid medium.
Medium of shaking flask fermentation is to count in parts by weight, takes 45 parts of water, 25 parts of cotton seed hulls, 23 parts of wheat bran, 13 parts of rice sugar, 2
Part brown sugar, 1 part of land plaster are mixed, high-temperature sterilization, up to Medium of shaking flask fermentation.
A kind of preparation method of apple vinegar, the preparation method include the following steps：
（1）After apple is eluted with water, stripping and slicing, is put into juice extractor and squeezes the juice, and obtains squeezeding juice, by squeezeding juice with 3500r/min bars
Centrifugal filtration under part, obtains filtrate, in mass ratio 13：1：0.9, filtrate, pectase, potassium metabisulfite are mixed, in temperature
85min is digested at 55 DEG C, is clarified, then the enzyme deactivation 7min at 97 DEG C of temperature, sugar content 13% is adjusted, obtains mixed liquor；
（2）In mass ratio 13：1, access wine activated yeast is put into fermentation tank in mixed liquor, is fermented at 23 DEG C of temperature
6d, obtains zymotic fluid, and edible mushroom is eluted with water, and dries, and the edible mushroom after must drying, the edible mushroom after drying is crushed,
Crushed material, in mass ratio 1：3, crushed material, fluid nutrient medium are mixed, ferment 2d at 27 DEG C of temperature, must mix hair
Zymotic fluid, immerses 4s in mixed fermentation liquid by oese, and rules 2 times in solid medium, cultivates 3d at 30 DEG C of temperature, obtains
The bacterium colony of bacterium footpath maximum, the bacterium colony of bacterium footpath maximum is put into Medium of shaking flask fermentation and is fermented, in 33 DEG C of temperature, 150rpm conditions
Lower fermentation 34h, obtains shake flask fermentation liquid；
（3）In mass ratio 13：1：0.1, zymotic fluid, acetic acid bacteria, shake flask fermentation liquid are mixed, fermented at 32 ~ 35 DEG C
40h, obtains acetic acid fermentation liquid, in mass ratio 1：1：0.1, the root of Dahurain angelica, Rhizoma Atractylodis Macrocephalae, 0.1mol/L oxalic acid are mixed, worn into mortar
Slurry, then filtered with absorbent cotton wool, obtain filtrate a, in mass ratio 13：0.9, filtrate a, 0.1mol/L oxalic acid is mixed, is obtained mixed
Close liquid a；
（4）In mass ratio 13：3, acetic acid fermentation liquid, mixed liquor a are mixed, obtain mixed liquor b, mixed liquor b is subjected to high temperature
Instantaneous sterilizing, is 120 DEG C of clocks for 4 seconds in temperature, then is filtered with diatomite filter, filtrate b is obtained, up to apple vinegar.
Embodiment 3
Wine is purchased from Hubei Angel Yeast Co., Ltd with activated yeast.
Edible mushroom is mushroom.
Fluid nutrient medium is fraction meter by weight, takes 50 parts of water, 30 parts of sawdusts, 10 portions of corn flour, 3 portions of brown sugar, 2 parts of gypsum
Powder is mixed, high-temperature sterilization, up to fluid nutrient medium.
Solid medium is to count in parts by weight, take 50 parts of water, 30 parts of sawdusts, 25 parts of agar, 15 portions of rice sugar, 3 portions of brown sugar,
2 parts of land plasters are mixed, high-temperature sterilization, up to solid medium.
Medium of shaking flask fermentation is to count in parts by weight, takes 50 parts of water, 30 parts of cotton seed hulls, 25 parts of wheat bran, 15 parts of rice sugar, 3
Part brown sugar, 2 parts of land plasters are mixed, high-temperature sterilization, up to Medium of shaking flask fermentation.
A kind of preparation method of apple vinegar, the preparation method include the following steps：
（1）After apple is eluted with water, stripping and slicing, is put into juice extractor and squeezes the juice, and obtains squeezeding juice, by squeezeding juice with 4000r/min bars
Centrifugal filtration under part, obtains filtrate, in mass ratio 15：2：1, filtrate, pectase, potassium metabisulfite are mixed, in temperature 60
90min is digested at DEG C, is clarified, then the enzyme deactivation 8min at 100 DEG C of temperature, sugar content 14% is adjusted, obtains mixed liquor；
（2）In mass ratio 15：2, access wine activated yeast is put into fermentation tank in mixed liquor, is fermented at 30 DEG C of temperature
8d, obtains zymotic fluid, and edible mushroom is eluted with water, and dries, and the edible mushroom after must drying, the edible mushroom after drying is crushed,
Crushed material, in mass ratio 1：4, crushed material, fluid nutrient medium are mixed, ferment 3d at 30 DEG C of temperature, must mix hair
Zymotic fluid, immerses 5s in mixed fermentation liquid by oese, and rules 3 times in solid medium, cultivates 4d at 32 DEG C of temperature, obtains
The bacterium colony of bacterium footpath maximum, the bacterium colony of bacterium footpath maximum is put into Medium of shaking flask fermentation and is fermented, in 34 DEG C of temperature, 200rpm conditions
Lower fermentation 36h, obtains shake flask fermentation liquid；
（3）In mass ratio 15：2：0.2, zymotic fluid, acetic acid bacteria, shake flask fermentation liquid are mixed, ferment 50h at 35 DEG C, obtains
Acetic acid fermentation liquid, in mass ratio 2：2：0.2, the root of Dahurain angelica, Rhizoma Atractylodis Macrocephalae, 0.1mol/L oxalic acid are mixed, wear into slurry with mortar, then use
Absorbent cotton wool filters, and obtains filtrate a, in mass ratio 15：1, filtrate a, 0.1mol/L oxalic acid is mixed, obtains mixed liquor a；
（4）In mass ratio 15：4, acetic acid fermentation liquid, mixed liquor a are mixed, obtain mixed liquor b, mixed liquor b is subjected to high temperature
Instantaneous sterilizing, is 130 DEG C of clocks for 5 seconds in temperature, then is filtered with diatomite filter, filtrate b is obtained, up to apple vinegar.
Comparative example：The apple vinegar of Yantai bio tech ltd production
Method：Example production and comparative example apple vinegar is chosen, survey group is the consumer in 120 all ages and classes stages
Group, wherein teenager（Under-18s）40 people, adult（18 to 60 years old）40 people, the elderly（More than 60 years old）40 people.Scoring item
Mesh is evaluated from the state of apple vinegar, three aspects of smell and mouthfeel.20% proportion of state, 30% proportion of smell, mouthfeel 50% compare
Weight, the comprehensive score of apple vinegar is measured with this.
Without acerbity taste（On 85）, it is acceptable（75 to 85 points）, it is unacceptable（Less than 75 points）.
Holothurian oral liquid mouthfeel synthesis measuring such as table 1
Table one
| Detection project | Embodiment 1 | Embodiment 2 | Embodiment 3 | Comparative example |
| State | 85±1.22b | 90±2.00b | 95±2.31b | 80±1.18b |
| Smell | 90±2.16a | 90±2.30a | 85±3.07b | 80±2.50a |
| Mouthfeel | 95±2.45a | 90±3.31b | 85±1.31b | 80±3.31a |
| Comprehensive score | 80 | 90 | 92 | 74 |
| Crowd's acceptable degree | It is acceptable | Without acerbity | Without acerbity | It is unacceptable |
Note：The difference degree of data between different lowercase letters are handled after data of going together, difference is bigger, and letter is more rearward.
From the foregoing, it will be observed that the apple vinegar state that is produced of the present invention, smell, mouthfeel each side is compared with being better than what is produced on the market
Apple vinegar, having higher rating in crowd, is worthy to be popularized and uses.
Claims (7)
1. a kind of preparation method of apple vinegar, it is characterised in that the preparation method includes the following steps：
After apple is eluted with water, stripping and slicing, is put into juice extractor and squeezes the juice, and obtains squeezeding juice, and squeezeding juice is carried out centrifugal filtration, must be filtered
Liquid, filtrate, pectase, potassium metabisulfite are mixed, and digest 80 ~ 90min at 50 ~ 60 DEG C of temperature, clarification, then in temperature
5 ~ 8min of enzyme deactivation, obtains mixed liquor at 95 ~ 100 DEG C；
Access wine activated yeast is put into fermentation tank in mixed liquor, 5 ~ 8d of fermentation is carried out at 25 ~ 30 DEG C of temperature, must ferment
Liquid, edible mushroom is eluted with water, and is dried, and the edible mushroom after must drying, the edible mushroom after drying is crushed, obtains crushed material,
Crushed material, fluid nutrient medium are mixed, ferment 2 ~ 3d at 25 ~ 30 DEG C of temperature, obtains mixed fermentation liquid, oese is immersed
4 ~ 5s in mixed fermentation liquid, and ruling 2 ~ 3 times in solid medium, cultivates 3 ~ 4d at 28 ~ 32 DEG C of temperature, obtains bacterium footpath maximum
Bacterium colony, the bacterium colony of bacterium footpath maximum is put into Medium of shaking flask fermentation and is fermented, ferment 30 ~ 36h at 30 ~ 34 DEG C of temperature, obtains
Shake flask fermentation liquid；
Zymotic fluid, acetic acid bacteria, shake flask fermentation liquid are mixed, ferment 30 ~ 50h at 32 ~ 35 DEG C, obtains acetic acid fermentation liquid, will
The root of Dahurain angelica, Rhizoma Atractylodis Macrocephalae, oxalic acid are mixed, and slurry is worn into mortar, then are filtered with absorbent cotton wool, obtain filtrate a, and filtrate a, oxalic acid are carried out
Mixing, obtains mixed liquor a；
Acetic acid fermentation liquid, mixed liquor a are mixed, obtain mixed liquor b, mixed liquor b is subjected to high-temperature short-time sterilization, is in temperature
110 ~ 130 DEG C continue 3 ~ 5 seconds, then are filtered with diatomite filter, filtrate b are obtained, up to apple vinegar.
2. the preparation method of apple vinegar according to claim 1, it is characterised in that the step（2）Middle edible mushroom be mushroom,
Straw mushroom, mushroom it is therein any one.
3. the preparation method of apple vinegar according to claim 1, it is characterised in that the step（2）Middle fluid nutrient medium is
Fraction meter by weight, takes 40 ~ 50 parts of water, 20 ~ 30 parts of sawdusts, 8 ~ 10 portions of corn flour, 2 ~ 3 portions of brown sugar, 1 ~ 2 part of land plaster to be mixed
Close, high-temperature sterilization, up to fluid nutrient medium.
4. the preparation method of apple vinegar according to claim 1, it is characterised in that the step（2）Middle solid medium is
Count in parts by weight, 40 ~ 50 parts of water, 20 ~ 30 parts of sawdusts, 20 ~ 25 parts of agar, 10 ~ 15 portions of rice sugar, 2 ~ 3 portions of brown sugar, 1 ~ 2 part of stone
Cream powder is mixed, high-temperature sterilization, up to solid medium.
5. the preparation method of apple vinegar according to claim 1, it is characterised in that the step（2）Middle shake flask fermentation culture
Base is to count in parts by weight, take 40 ~ 50 parts of water, 20 ~ 30 parts of cotton seed hulls, 20 ~ 25 parts of wheat bran, 10 ~ 15 portions of rice sugar, 2 ~ 3 portions of brown sugar,
1 ~ 2 part of land plaster is mixed, high-temperature sterilization, up to Medium of shaking flask fermentation.
6. the preparation method of instant apple vinegar according to claim 1, it is characterised in that the step（3）Middle zymotic fluid, vinegar
Sour bacterium, the mass ratio 10 ~ 15 of shake flask fermentation liquid：3~4：0.5~0.8.
7. the preparation method of instant apple vinegar according to claim 1, it is characterised in that the step（3）It is the middle root of Dahurain angelica, white
The mass ratio 1 ~ 2 of art, oxalic acid：1~2：0.1~0.2.
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