CN109593630A - A kind of fermented type seedless wampee fruit vinegar and the preparation method and application thereof - Google Patents
A kind of fermented type seedless wampee fruit vinegar and the preparation method and application thereof Download PDFInfo
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- CN109593630A CN109593630A CN201910089797.XA CN201910089797A CN109593630A CN 109593630 A CN109593630 A CN 109593630A CN 201910089797 A CN201910089797 A CN 201910089797A CN 109593630 A CN109593630 A CN 109593630A
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- 239000000052 vinegar Substances 0.000 title claims abstract description 142
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- 238000002360 preparation method Methods 0.000 title claims abstract description 22
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Classifications
-
- 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
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- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Biochemistry (AREA)
- Health & Medical Sciences (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Food Science & Technology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The invention discloses a kind of fermented type seedless wampee fruit vinegars and the preparation method and application thereof.The present invention is using mature high-quality seedless wampee as raw material, plant extract is added to be digested with enzyme temperature control, then Wine-making yeast, mostly micro- wheat bran and active acetate bacterium is added and corncob carries out alcoholic fermentation progress synchronous with acetic fermentation, it finally reduces after bentonite ageing is added in temperature and filters, obtain the seedless wampee fruit vinegar soft tasty and refreshing, clarity is high, protein stability is strong, health-care efficacy is good.The present invention can effectively remain fragrance component strong in seedless wampee, functional component and nutritional ingredient；It can effectively prevent peroxidating phenomenon from acidity being caused to reduce；The acid production rate of fruit vinegar can be significantly improved and produce absolute acid stability, promote fruit vinegar quality.
Description
Technical field
The present invention relates to a kind of fermentation fruit vinegar, in particular to a kind of fermented type seedless wampee fruit vinegar and preparation method thereof with answer
With.
Background technique
Yunan seedless wampee originates in Yunan County and builds cities and towns, and the age of tree has more than 100 years history, and still growing situation is vigorous, fruiting
Again and again.Seedless wampee pericarp is thin, and 79.4% or more edible rate, pulp yellow-white, endoplasm is solid soft, and meat thickness succulence is without slag, sweet tea
Sour moderate, aromatic flavour.Its nutritive value with higher, every hectogram fruit contain 43.8 milligrams of vitamin C, and there are many containing
Fructose, amino acid have help digestion stomach function regulating, invigorating the spleen, the infantile malnutrition due to digestive disturbances or intestinalparasites that disappears, dissolving phlegm gas, moistening lung to arrest cough, promote the production of body fluid to quench thirst and other effects.According to correlation
Department understands, and totally 7.8 ten thousand mu of Yunan County seedless wampee cultivated area, about 30,000 tons of gross annual output amount, entire industry production value recent 1,000,000,000
Member.Seedless wampee is full of nutrition, but due to seedless wampee fructescence positive value hot humid season, adopts rear fresh fruit storage period
It is short, start within second day to soften under field conditions (factors) to rot.The processing of Calusena lansium is concentrated mainly on fruit wine, allotment vinegar, assembled alcoholic drinks, fruit
Dried meat, jam and fruitcake, and utilize seedless wampee brewing fermented type seedless wampee fruit vinegar there has been no relevant report, Calusena lansium vinegar produces skill
Although art has obtained certain progress in China, there are still many key technical problems for needing to solve: as Calusena lansium fruit vinegar produces
In the process due to brewage process technology tradition and backwardness, the fruit vinegar production cycle is long, and the clausenae Lansium acetic acid degree produced is high, fragrance
Composition type is few, fragrance content is lower, and when ageing is easy to oxidize to cause acidity to reduce etc..
Summary of the invention
The primary purpose of the present invention is that the shortcomings that overcoming the above-mentioned prior art and deficiency, a kind of fermented type is provided without core yellow
The preparation method of follicarpium vinegar.
Another object of the present invention is to provide the fermented type seedless wampee fruit vinegars obtained by above-mentioned preparation method.
A further object of the present invention is to provide the applications of above-mentioned fermented type seedless wampee fruit vinegar.
The purpose of the invention is achieved by the following technical solution: a kind of preparation method of fermented type seedless wampee fruit vinegar, packet
Include following steps:
(1) it raw material selection and enzymatic treatment: smashes and is slurried after seedless wampee is cleaned, obtain Calusena lansium pulp；It is subsequently added into plant
Object is extracted to be digested with enzyme temperature control；
(2) alcoholic fermentation is synchronous with acetic fermentation carries out:
1. adding Wine-making yeast, mostly micro- wheat bran, preactivated good work in the enzymolysis product that step (1) obtains
Property acetic acid bacteria, obtains fermentation liquid, ferments under the conditions of 21.7 DEG C~22.3 DEG C；
2. total reducing sugar is less than 5g/L, and liquid level starts mycoderm and survey occur when detecting wine degree in 7.1%vol~8.1%vol
When being greater than 30g/L to acidity, be added immediately corncob and carry out sectional temperature-controlled fermentation: the first stage is first in 30.3~31.7 DEG C of conditions
Lower progress first time temperature controlled fermentation；Form mycoderm in liquid level when acetic acid bacteria and measure acidity and is less than for 48~55g/L, alcoholic strength
When 1.3%vol, seedless wampee fermented wine is supplemented, the temperature controlled fermentation of second stage is carried out under the conditions of 32.4~34.6 DEG C, is measured
Final acidity completes alcoholic fermentation and acetic fermentation in 75~83g/L and when final alcoholic strength is less than 0.4%vol；
3. pomace is separated, supernatant is taken；
(3) after-ripening and ageing: the supernatant and bentonite that step (2) is obtained mix, and temperature control ageing obtains seedless wampee fruit
Vinegar stoste；
(4) deploy, filter, sterilizing: the seedless wampee fruit vinegar stoste that step (3) is obtained is formulated, filtering, sterilizes, and obtains
To seedless wampee fruit vinegar.
Seedless wampee described in step (1) be preferably in ripe, 125~137g/L of total sugar content, total acid content 11~
The high-quality seedless wampee of 13g/L.
Clean be preferably a step described in step (1) is cleaned up with sterilized water.
Breaking up step described in step (1) preferably smashes pulp with screw pump.
Plant extract described in step (1) with enzyme be preferably the Ningxia jade of the He family Bioisystech Co., Ltd production plant
Extraction enzyme.
The dosage of plant extract enzyme described in step (1) presses its final concentration of 130~150mg/L in enzymatic hydrolysis system
It calculates, more preferably by it, final concentration of 130~140mg/L is calculated in enzymatic hydrolysis system.
Temperature control enzymatic hydrolysis condition described in step (1) preferably digests 12.4~13.8 under the conditions of 11.2 DEG C~13.2 DEG C
Hour；More preferably digested 12.5~13.3 hours under the conditions of 11.6 DEG C~12.4 DEG C.
Wine-making yeast described in step (2) is preferably Wine-making yeast Lalvin Rhone
It is dense that the additive amount of Wine-making yeast described in step (2) preferably presses its end in the fermentation liquid
Degree is that 0.24~0.36g/L is calculated.
Mostly micro- wheat bran described in step (2) is preferably the mostly micro- wheat bran of family of Henan Zhoukou City home-brewed.
The dosage of mostly micro- wheat bran described in step (2) by its final concentration of 650mg/L in the fermentation liquid~
670mg/L is calculated.
Active acetate bacterium described in step (2) is preferably the active acetate bacterium of Jining Yu Yuan Biotechnology Co., Ltd.
Preactivated concrete operations described in step (2) are preferred are as follows: by active acetate bacterium, vinegar and temperature be 30~32
DEG C water by 1g:4~6mL:10~14mL proportion mixing, stir and keep the temperature 1~3 hour；More preferably: by active acetate bacterium,
The water that vinegar and temperature are 30~32 abundant DEG C is sufficiently stirred by 1g:5mL:12mL proportion mixing and is kept the temperature 2 hours.
The vinegar is preferably the vinegar that acidity is 50~55g/L；More preferably acidity be 54g/L vinegar.
The vinegar is preferably magma fruit vinegar；More preferably Beijing poem Ni Kanpu apple for praising commerce and trade Co., Ltd prevailing
Vinegar.
The dosage of active acetate bacterium described in step (2) by its final concentration of 3.5 in the fermentation liquid~
4.7g/L calculating.
Step (2) 1. described in the temperature of fermentation be preferably 21.8 DEG C~22.2 DEG C.
Step (2) 1. described in time of fermentation be preferably 9~11 days；More preferably 9.5~10.5 days.
Step (2) 1. described in ferment during further include operating as follows: daily to fermentation broth agitation.
The number of the stirring is preferably 2 times a day.
Step (2) 2. described in the concentration of total reducing sugar be preferably 1.5~4.0g/L；More preferably 2.7~3.7g/L.
Step (2) 2. described in temperature controlled fermentation before acidity of mycoderm when occurring be preferably 31.8~34.0g/L；It is more excellent
It is selected as 31.4~33.6g/L.
Step (2) 2. described in temperature controlled fermentation before wine degree be preferably 7.1%vol~8.1%vol；More preferably
7.4%vol~7.8%vol.
Step (2) 2. described in corncob be preferably that the dry corn of farmers' removes the corncob obtained after seed.
The additional amount of corncob described in step (2) preferably press its final concentration of 35 in the fermentation liquid~
43g/L is calculated.
Step (2) 2. described in supplement seedless wampee fermented wine when the alcoholic strength of fermentation liquid be preferably 0.5~1.2%
vol；More preferably 0.8~1.2%vol；Most preferably 1.1%vol.
Step (2) 2. described in time of first time temperature controlled fermentation be preferably 6~7 days, more preferably 6.5~7 days, most
Preferably 7 days.
Step (2) 2. described in seedless wampee fermented wine be preferably alcoholic strength be 7.5%vol seedless wampee ferment
Wine.
Reference literature " yellow star source, the such as Liu Gongliang, Su Zhuhua " balun ratio " fermented type of the seedless wampee fermented wine
Development [J] brewing science and technology of seedless wampee fruit wine, 2018 (3): 77-86. " preparation, alcoholic strength are adjusted by actual demand.
The additional amount of the seedless wampee fermented wine presses its final concentration of 96~102g/L in the fermentation liquid
It calculates.
Step (2) 2. described in seedless wampee fermented wine addition before acidity be preferably 49~53g/L, more preferably 50
~52g/L, most preferably 51g/L.
Step (2) 2. described in time of temperature controlled fermentation of second stage be preferably 17~20 days, more preferably 18~
20 days, most preferably 20 days.
Step (2) 2. described in final alcoholic strength be preferably 0.25~0.38%vol；More preferably 0.26~0.38%
vol。
Bentonite described in step (3) is preferably zero wine foot bentonite BZO of Shanghai Ding Tang International Trading Company Ltd.
The dosage of bentonite described in step (3) is calculated by 0.31~0.45g/L supernatant.
The temperature of ageing described in step (3) is preferably 7.7~9.3 DEG C.
The time of ageing described in step (3) is preferably 6 months.
Used component is as follows by mass percentage in allotment described in step (4): seedless wampee fruit vinegar stoste
15%, rock sugar 5%, pure water surplus.
Filtering described in step (4) preferably uses micropore acetate fiber filter membrane to filter.
The micropore acetate fiber filter membrane is preferably the micropore acetate fiber filter membrane that aperture is 0.2~0.45 μm.
The condition of sterilizing described in step (4) is preferably sterilized 25~35 minutes in 60~70 DEG C of water-baths；More preferably
To be sterilized 33 minutes in 67 DEG C of water-baths.
A kind of fermented type seedless wampee fruit vinegar, is obtained by above-mentioned preparation method.The fermented type seedless wampee fruit vinegar is in palm fibre
Yellow, have the distinctive fruity of seedless wampee and strong vinegar aroma, tart flavour it is pure it is soft, taste micro-sweet is tasty and refreshing, stability is good.
Application of the fermented type seedless wampee fruit vinegar in field of food.
The present invention have the following advantages compared with the existing technology and the utility model has the advantages that
1, the present invention is digested using plant extract enzyme temperature control, can significantly improve no core yellow on the basis of traditional handicraft
Chrotoplast wall destructive rate discharges extraction purpose object (vitamin, amino acid and organic acid etc.) more fully, and recovery rate increases
Add 15% or more.Effectively remain fragrance component strong in seedless wampee, functional component and nutritional ingredient.
2, the method that the present invention uses alcoholic fermentation progress synchronous with acetic fermentation, first with make alcoholic fermentation in excellent
Gesture, and acetic fermentation is in a disadvantageous position, (Wine-making yeast can quickly play ferment under cryogenic, and active acetate bacterium is in low temperature
Under the conditions of to play ferment slow)；It adds corncob and carries out sectional temperature-controlled fermentation seedless wampee fruit vinegar.The method can significantly improve no core yellow
The fermenting speed and yield rate of follicarpium vinegar, can make seedless wampee fruit vinegar form a variety of tunnings, generate a variety of organic acids and more
Kind Ester, keeps wine body more plentiful.
3, after acetic fermentation, bentonite is added in time, and filtering is soft to get arriving after ageing 6 months at 7.7~9.3 DEG C
Seedless wampee fruit vinegar tasty and refreshing, that clarity is high, protein stability is strong, health-care efficacy is good.The operation can effectively prevent peroxidating
Phenomenon causes acidity to reduce.
4, novel seedless wampee fruit vinegar is developed, new growth point will be brought for seedless wampee industry.Mature with Yunan
High-quality seedless wampee is that raw material produces fermented type seedless wampee fruit vinegar, can not only solve the novel Utilizing question of seedless wampee industry,
And increase the new varieties of a stronger market potential for fruit vinegar.
Specific embodiment
Below with reference to embodiment, the present invention is described in further detail, and embodiments of the present invention are not limited thereto.
Embodiment 1
(1) raw material selection and enzymatic treatment: ripe in selection, 125~137g/L of total reducing sugar, 11~13g/L of total acid it is high-quality seedless
Calusena lansium cleans up through sterilized water, is smashed pulp with screw pump, and plant extract enzyme (the Ningxia jade of the He family is then added
Bioisystech Co., Ltd) enzymatic hydrolysis is carried out at 11.6 DEG C 12.5 hours.Wherein, plant extract is pressed dense eventually in enzymatic hydrolysis system with enzyme
Degree is that 130mg/L is added.
(2) alcoholic fermentation it is synchronous with acetic fermentation carry out: by active acetate bacterium (Jining Yu Yuan Biotechnology Co., Ltd,
And germination percentage: > 70%), poem Ni Kanpu apple vinegar solution (commerce and trade Co., Ltd prevailing is praised in acidity 54g/L, Beijing) and temperature
It is mixed for 30 DEG C of warm water by the proportion of 1g:5mL:12mL, is sufficiently stirred and keeps the temperature 2 hours, activated active acetate is made
Bacterium is spare.After the completion of enzymatic hydrolysis, Wine-making yeast Lalvin Rhone is then added(French Raman group, addition
Amount is 0.24g/L), mostly micro- wheat bran (family of Henan Zhoukou City home-brewed, additive amount 650mg/L), activated active acetate bacterium
(additive amount 3.5g/L) is stirred, and obtained fermentation liquid carries out fermentation 9.5 days in 21.8 DEG C, daily stirring 2 times.When
Wine degree is detected in 7.6%vol, total reducing sugar 3.2g/L, liquid level starts mycoderm occur and measures acidity when being 32.9g/L, at once
Corncob (the dry corn of farmers' removes the corncob obtained after seed, additive amount 35g/L) is added to be sufficiently stirred, first 30.3~
31.7 DEG C of progress fruit vinegars ferment 7 days, when acetic acid bacteria forms mycoderm in liquid level and to measure acidity be 51g/L, alcoholic strength 1.1%
Vol continues to supplement seedless wampee fermented wine (alcoholic strength 7.5%vol, additive amount 99g/L；The system of seedless wampee fermented wine
In document, " development [J] in yellow star source, the such as Liu Gongliang, Su Zhuhua " balun ratio " fermented type seedless wampee fruit wine makes Preparation Method
Wine science and technology, 2018 (3): disclosing in 77-86., alcoholic strength according to actual demand adjust), improve temperature 32.4~34.6 DEG C into
Row fruit vinegar ferments 20 days.Measure when final acidity is 79.37g/L and when alcoholic strength is 0.32%vol, i.e., completion alcoholic fermentation with
Acetic fermentation.Finally pomace is separated, obtains supernatant.
(3) zero wine foot bentonite BZO (the Shanghai world Ding Tang trade after-ripening and ageing: is added in the supernatant that step (2) obtains
Easy Co., Ltd, additive amount be 0.31g/L supernatant mix uniformly, cover, 7.7 DEG C ageing 6 months, bring it about complexity life
Change reaction and form a large amount of aromatic substance, makes the best in quality of fruit vinegar, it is with rich flavor.
(4) it deploys, filter, sterilizing: the seedless wampee fruit vinegar stoste that step (4) obtains is deployed, each ingredient presses matter
Percentages are measured, as follows: seedless wampee fruit vinegar stoste 15%, rock sugar 5%, remaining is pure water.It then is 0.2 μm with aperture
7001-0004 micropore acetate fiber filter membrane WCA (positive honesty tests instrument company), is filtered, and finally fruit vinegar is bottled and is sealed
Sterilizing 33 minutes in 67.0 DEG C of water-baths afterwards is finished product seedless wampee fruit vinegar.
The fermented type seedless wampee fruit vinegar of the present embodiment is in brown color, has the distinctive fruity of seedless wampee and strong vinegar
Aroma, tart flavour it is pure it is soft, taste micro-sweet is tasty and refreshing, stability is good.Total acid (g/L, with acetic acid is measured according to 12456 method of GB/T
Meter) it is 79.37g/L, measuring mould and amount of yeast by 4789.15 method of GB/T is 7CFU/mL, by 4789.3 method of GB/T
Measuring E. CoIi content is 0MPN/mL, meets national food safety standard NYT2987-2016 green food fruit vinegar beverage
It is required that.
Embodiment 2
(1) raw material selection and enzymatic treatment: ripe in selection, 125~137g/L of total reducing sugar, 11~13g/L of total acid it is high-quality seedless
Calusena lansium cleans up through sterilized water, is smashed pulp with screw pump, and plant extract enzyme (the Ningxia jade of the He family is then added
Bioisystech Co., Ltd) enzymatic hydrolysis is carried out at 12.0 DEG C 12.9 hours.Wherein, plant extract is pressed dense eventually in enzymatic hydrolysis system with enzyme
Degree is that 140mg/L is added.
(2) alcoholic fermentation it is synchronous with acetic fermentation carry out: by active acetate bacterium (Jining Yu Yuan Biotechnology Co., Ltd,
And germination percentage: > 70%), poem Ni Kanpu apple vinegar solution (commerce and trade Co., Ltd prevailing is praised in acidity 54g/L, Beijing) and temperature
It is mixed for 31 DEG C of warm water by the proportion of 1g:5mL:12mL, is sufficiently stirred and keeps the temperature 2 hours, activated active acetate is made
Bacterium is spare.After the completion of enzymatic hydrolysis, Wine-making yeast Lalvin Rhone is then added(French Raman group, addition
Amount is 0.30g/L), mostly micro- wheat bran (family of Henan Zhoukou City home-brewed, additive amount 660mg/L), activated active acetate bacterium
(additive amount 4.1g/L) is stirred, and is obtained fermentation liquid and is carried out fermentation 10 days in 22.0 DEG C, stirring 2 times daily.Work as inspection
Wine degree is measured in 7.8%vol, total reducing sugar 2.7g/L, liquid level starts mycoderm occur and measures acidity when being 33.6g/L, at once plus
Enter corncob (the dry corn of farmers' removes the corncob obtained after seed, additive amount 39g/L) to be sufficiently stirred, first 30.3~31.7
DEG C carry out fruit vinegar ferment 7 days, when acetic acid bacteria liquid level form mycoderm and measure acidity be 51g/L when, alcoholic strength 1.1%vol,
Continue to supplement seedless wampee fermented wine (alcoholic strength 7.5%vol, additive amount 99g/L；The preparation side of seedless wampee fermented wine
Method is in document " yellow star source, development [J] the wine brewing section of the such as Liu Gongliang, Su Zhuhua " balun ratio " fermented type seedless wampee fruit wine
Skill, 2018 (3): disclosing in 77-86. ", and alcoholic strength is adjusted according to actual demand.), it improves temperature and is carried out at 32.4~34.6 DEG C
Fruit vinegar ferments 20 days.It measures when final acidity is 81.22g/L and when alcoholic strength is 0.26%vol, i.e. completion alcoholic fermentation and vinegar
Acid fermentation.Finally pomace is separated, obtains supernatant.
(3) after-ripening and ageing: acetifying after fermentation, and zero wine foot bentonite BZO is added in the supernatant that step (2) obtains
(Shanghai Ding Tang International Trading Company Ltd, additive amount 0.38g/L) is mixed uniformly, is sealed, and is 8.5 DEG C of ageing 6 in temperature
It a month, brings it about complicated biochemical reaction and forms a large amount of aromatic substance, make the best in quality of fruit vinegar, it is with rich flavor.
(4) it deploys, filter, sterilizing: the seedless wampee fruit vinegar stoste that step (4) obtains is deployed, each ingredient presses matter
Percentages are measured, it is as follows: to press seedless wampee fruit vinegar stoste 15%, rock sugar 5%, remaining is pure water.It then is 0.2 μm with aperture
7001-0004 micropore acetate fiber filter membrane WCA (positive honesty tests instrument company), be filtered, finally by fruit vinegar bottle seal
Sterilizing 33 minutes after mouthful in 67.0 DEG C of water-baths is finished product seedless wampee fruit vinegar.
The fermented type seedless wampee fruit vinegar of the present embodiment is in brown color, has the distinctive fruity of seedless wampee and strong vinegar
Aroma, tart flavour it is pure it is soft, taste micro-sweet is tasty and refreshing, stability is good.Total acid (g/L, with acetic acid is measured according to 12456 method of GB/T
Meter) it is 81.22g/L, measuring mould and amount of yeast by 4789.15 method of GB/T is 2CFU/mL, by 4789.3 method of GB/T
Measuring E. CoIi content is 0MPN/mL, meets national food safety standard NYT2987-2016 green food fruit vinegar beverage
It is required that.
Embodiment 3
(1) raw material selection and enzymatic treatment: ripe in selection, 125~137g/L of total reducing sugar, 11~13g/L of total acid it is high-quality seedless
Calusena lansium cleans up through sterilized water, is smashed pulp with screw pump, and plant extract enzyme (the Ningxia jade of the He family is then added
Bioisystech Co., Ltd) enzymatic hydrolysis is carried out at 12.4 DEG C 13.3 hours.Wherein, plant extract is pressed dense eventually in enzymatic hydrolysis system with enzyme
Degree is that 140mg/L is added.
(2) alcoholic fermentation it is synchronous with acetic fermentation carry out: by active acetate bacterium (Jining Yu Yuan Biotechnology Co., Ltd,
And germination percentage: > 70%), poem Ni Kanpu apple vinegar solution (commerce and trade Co., Ltd prevailing is praised in acidity 54g/L, Beijing) and temperature
It is mixed for 32 DEG C of warm water by the proportion of 1g:5mL:12mL, is sufficiently stirred and keeps the temperature 2 hours, activated active acetate is made
Bacterium is spare.After the completion of enzymatic hydrolysis, Wine-making yeast Lalvin Rhone is then added(French Raman group, addition
Amount is 0.36g/L), mostly micro- wheat bran (family of Henan Zhoukou City home-brewed, additive amount 670mg/L), (additive amount is active acetate bacterium
It 4.7g/L) stirs, obtains fermentation liquid and carry out fermentation 10.5 days in 22.2 DEG C, stirring 2 times daily.When detecting wine degree
In 7.4%vol, total reducing sugar 3.7g/L, liquid level starts mycoderm occur and measures acidity when being 31.4g/L, is added immediately corncob
(the dry corn of farmers' removes the corncob obtained after seed, additive amount 43g/L) is sufficiently stirred, first in 30.3~31.7 DEG C of progress fruits
Vinegar fermentation 7 days, when acetic acid bacteria liquid level form mycoderm and measure acidity be 51g/L when, alcoholic strength 1.1%vol continues to supplement
Seedless wampee fermented wine (alcoholic strength 7.5%vol, additive amount 99g/L；The preparation method of seedless wampee fermented wine is in text
Offer " yellow star source, development [J] brewing science and technology of the such as Liu Gongliang, Su Zhuhua " balun ratio " fermented type seedless wampee fruit wine, 2018
(3): being disclosed in 77-86., alcoholic strength is adjusted according to actual demand.), temperature is improved in 32.4~34.6 DEG C of progress fruit vinegar fermentations
20 days.It measures when final acidity is 76.97g/L and when alcoholic strength is 0.38%vol, i.e. completion alcoholic fermentation and acetic fermentation.
Finally pomace is separated, obtaining supernatant is seedless wampee fruit vinegar.
(3) it after-ripening and ageing: acetifies the seedless wampee fruit vinegar after fermentation, obtained and the zero (Shanghai wine foot bentonite BZO is added
Ding Tang International Trading Company Ltd, additive amount 0.45g/L) it mixes uniformly, it seals, is preferably 9.3 DEG C of ageing 6 in temperature
Month, it brings it about complicated biochemical reaction and forms a large amount of aromatic substance, make the best in quality of fruit vinegar, it is with rich flavor.
(4) it deploys, filter, sterilizing: the seedless wampee fruit vinegar stoste that step (4) obtains is deployed, each ingredient presses matter
Percentages are measured, it is as follows: to press seedless wampee fruit vinegar stoste 15%, rock sugar 5%, remaining is pure water.It then is 0.2 μm with aperture
7001-0004 micropore acetate fiber filter membrane WCA (positive honesty tests instrument company), be filtered, finally by fruit vinegar bottle seal
Sterilizing 33 minutes after mouthful in 67.0 DEG C of water-baths is finished product seedless wampee fruit vinegar.
The fermented type seedless wampee fruit vinegar of the present embodiment is in brown color, has the distinctive fruity of seedless wampee and strong vinegar
Aroma, tart flavour it is pure it is soft, taste micro-sweet is tasty and refreshing, stability is good.Total acid (g/L, with acetic acid is measured according to 12456 method of GB/T
Meter) it is 76.97g/L, measuring mould and amount of yeast by 4789.15 method of GB/T is 5CFU/mL, by 4789.3 method of GB/T
Measuring E. CoIi content is 0MPN/mL, meets national food safety standard NYT2987-2016 green food fruit vinegar beverage
It is required that.
The selection of 1 acetic acid bacteria of comparative example
The quality for making fruit vinegar depends greatly on the acetic acid bacteria acetified, and every kind of acetic acid bacteria has the spy of itself
Property, acetic acid bacteria is the main bacteria seed for determining fruit vinegar yield and quality, and influences acetifying as a result, therefore selecting excellent vinegar
Sour bacterium kind is the premise for making high-quality fruit vinegar.On the basis of preliminary experiment, experimental procedure only exists with embodiment 1, difference
In acetic acid bacteria be respectively using fruit vinegar bacterium of the primary bodyguard of Yantai Supreme Being from Niang Ji Co., Ltd, Jining Yu Yuan Biotechnology Co., Ltd
(germination percentage: > 70%), in Guangdong Microbes Inst section AS1.41 and Shanghai enlightening hair brewing biological products have active acetate bacterium
Acetobacter aceti is made by limit company, and the additional amount of yeast is 0.45g/L respectively, is tested repeatedly and show that data are as shown in table 1:
1 different cultivars acetic acid bacteria of table acetifies performance comparison table
As known from Table 1, the above acetic acid bacteria acetifies all relatively normal, stronger to the adaptability of seedless wampee wine, but from production
Acid amount produces all Multi-dimensional Scaling such as ester amount, total plate count, Escherichia coli and sensory evaluation, with select Jining active acetate bacterium for
It is good.
Influence of the different enzyme preparations of comparative example 2 to seedless wampee fruit juice quality
With embodiment 1, difference is experimental procedure: the enzyme preparation of step (1) is respectively TC pectase (Germany of making wine
Erbsloh group), full constituent fiber type element enzyme (Xia Sheng industry group), (Ningxia jade of the He family biotechnology has plant extract enzyme
Limit company), it is tested repeatedly and show that data are as shown in table 2.
The effect of the different enzyme preparations of table 2
Crushing juice rate=[juice weight (g) squeezed out/original fruit pulp weight (g)] × 100%, U.S.'s Agilent Amino acid score
Analyzer L-8900
It can be seen that the present invention by the above test data and carry out enzymolysis processing, hydrolysis result with enzyme using plant extract
Preferably, the crushing juice rate of fruit juice reaches 68.9%, while it has the work for promoting nutritional ingredient, the dissolution of polysaccharide and the release of fragrance
With, and total amino acid content reaches 0.3126g/100g, is conducive to the quality for improving product.
The influence of 3 step fermentation technique of comparative example and synchronous fermentation process to fruit vinegar quality
It on the basis of preliminary experiment, is tested, difference is only that:
(1) it uses step fermentation technique: advanced row alcoholic fermentation: after the completion of enzymatic hydrolysis, then adding Wine-making yeast
Lalvin Rhone(French Raman group, additive amount 0.24g/L), mostly micro- wheat bran (family of Henan Zhoukou City home-brewed,
Additive amount is 650mg/L) it stirs, it obtains fermentation liquid and carries out fermentation 15 days in 21.8 DEG C, stirring 2 times daily, detection
To final wine degree in 6.1%vol, residual sugar 13g/L；Then it carries out production vinegar fermentation: after the completion of alcoholic fermentation, accessing activated
Active acetate bacterium (Jining Yu Yuan Biotechnology Co., Ltd, and germination percentage: > 70%, additive amount 3.5g/L) and corncob (agriculture
The dry corn of family removes the corncob obtained after seed, additive amount 35g/L), first ferment 12 days in 30.3 DEG C of progress fruit vinegars, acetic acid bacteria
Forming thin mycoderm in liquid level and measure acidity is 49g/L, alcoholic strength 2.3%vol, continues to supplement seedless wampee fermented wine (wine
Precision is 7.5%vol), it improves temperature and ferments 24 days in 34.6 DEG C of progress fruit vinegars.Measure final acidity 63.3g/L, residual sugar
7.9g/L and alcoholic strength 1.4%vol.Finally pomace is separated, obtaining supernatant is seedless wampee fruit vinegar.
(2) it uses synchronous fermentation process: the characteristics of by comprehensive fruit, strain feature etc., selecting alcoholic fermentation and acetic acid
Fermentation is synchronous to be carried out: after the completion of enzymatic hydrolysis, then adding Wine-making yeast Lalvin Rhone(French Raman collection
Group, additive amount 0.24g/L), mostly micro- wheat bran (family of Henan Zhoukou City home-brewed, additive amount 650mg/L), activated activity
Acetic acid bacteria (Jining Yu Yuan Biotechnology Co., Ltd, and germination percentage: > 70%, additive amount 3.5g/L) stirs, and obtains
Fermentation 9.5 days is carried out in 21.8 DEG C to fermentation liquid, daily stirring 2 times.Detect wine degree be 8.1%vol, total reducing sugar 2.5g/L,
When liquid level starts mycoderm occur and measure acidity 32g/L, being added immediately corncob, (the dry corn of farmers' removes the corn obtained after seed
Core, additive amount 35g/L) it is sufficiently stirred, it first ferments 7 days in 30.3 DEG C of progress fruit vinegars, acetic acid bacteria forms fine and close mycoderm in liquid level
And measure acidity be 64g/L when, alcoholic strength 1.1%vol, continue supplement seedless wampee fermented wine (alcoholic strength 7.5%
Vol), temperature is improved to ferment 19.5 days in 34.6 DEG C of progress fruit vinegars.Measure final acidity 81.2g/L, residual sugar 1.7g/L and 0.2%
vol.Finally pomace is separated, obtaining supernatant is seedless wampee fruit vinegar.
Testing result is as shown in table 3:
Influence of the 3 different fermentations technique of table to fruit vinegar quality
| Serial number | Zymotechnique | It produces vinegar and plays the ferment time (h) | Produce acid amount (g/L) | Fruit vinegar fermentation time (d) | Residual sugar (g/L) |
| 1 | Step fermentation technique | 11 | 63.3 | 51 | 7.9 |
| 2 | Synchronous fermentation process | 6 | 81.2 | 36 | 1.7 |
Ferment time, the sour amount of production, fruit vinegar fermentation time, residual sugar etc. are comprehensively compared from producing vinegar, to select alcoholic fermentation and vinegar
The synchronous method carried out of acid fermentation, can significantly improve the fermenting speed and acidity of seedless wampee fruit vinegar, can greatly shorten fruit vinegar hair
The ferment time, residual sugar and residual alcohol degree are low, keep seedless wampee fruit vinegar wine body more plentiful, and stability is high.
The determination of the production vinegar temperature controlled fermentation treatment conditions of comparative example 4
On the basis of preliminary experiment (screening different fruit vinegar fermentation process conditions), experimental procedure is the same as embodiment 1, difference
It is only that and vinegar fermentation and sectional temperature-controlled production vinegar fermentation is produced using independent temperature control, producing vinegar fermentation is all 27 days.It is commented according to fruit vinegar sense organ
Valence rule carries out subjective appreciation to the fruit vinegar made of different production vinegar temperature controlled fermentation treatment conditions, and sensory evaluation person is 8 people (3 people
For taster, 4 people are wine-making technology technician, and 1 people is fermentation senior engineer)；Total score is 100 points, and (appearance 15 divides, fragrance 40
Divide, taste 35 divides, style 10 is divided).
The determination of the production vinegar temperature controlled fermentation treatment conditions of table 4
Table 4 is comprehensively compared, the sensory evaluation scores that segmented temperature control produces vinegar fermentation are substantially better than and individually produce vinegar temperature controlled fermentation, and
It has shown that optimal segmentation temperature control produces vinegar fermentation treatment conditions: first having fermented 7 days in 30.3~31.7 DEG C of progress fruit vinegars, then 32.4
~34.6 DEG C of progress fruit vinegars ferment 20 days；Seedless wampee fruit vinegar is in brown color at this time, has distinctive fruity and strong vinegar wine
Perfume (or spice), tart flavour it is pure it is soft, taste micro-sweet is tasty and refreshing, stability is good.
The selection of 5 fruit vinegar of comparative example fermentation filler material
Substantially with embodiment 1, difference is operating procedure: fruit vinegar fermentation filler material is respectively millet shell, peanut shell, corn
Core is tested repeatedly and show that data are as shown in table 5.By fermentation senior engineer, taster, wine-making technology technician totally 8 it is right
Seedless wampee fruit vinegar wine sample carries out comprehensive estimation, is given a mark using ten point system, produces absolute acid stability (1 point), fragrance (2 points), mouth
3 points of sense), acid production rate 4 divides), the results are shown in Table 5.
The selection of 5 fruit vinegar of table fermentation filler material
By testing above, obtain and do fruit vinegar fermentation filler material using corncob, acid production rate 91%, obtain without core yellow
Follicarpium fruit vinegar have fraction of corn faint scent, be conducive to increase aroma substance, tart flavour it is pure it is soft, taste micro-sweet is tasty and refreshing, stablize
Property is good.By combining sensory evaluation, total acid content and producing absolute acid stability, final choice corncob is fruit vinegar fermentation filler material.
Influence of the 6 traditional aging process difference additive of comparative example to product quality
With embodiment 1, difference is only that experimental procedure: step (3) traditional aging process additive is to use Guangdong Province respectively
Guangzhou Co., Ltd, salt industry group snow crystal salt, near a river holy diatomite functional material Co., Ltd food grade kieselguhr filter aid advanced in years,
Zero wine foot bentonite BZO of Shanghai Ding Tang International Trading Company Ltd, their additional amount is all 0.31g/L, not add bentonite
Blank control is done, is tested repeatedly and show that data are as shown in table 6:
Influence of the 6 traditional aging process difference additive of table to product quality
Above-mentioned seedless wampee fruit vinegar is taken, using spectrophotometry, using distilled water as blank, is measured with 1cm cuvette seedless
Clarity T of the Calusena lansium fruit vinegar at 810nm wavelength, is repeated 3 times the clarity for taking its average value as seedless wampee fruit vinegar.
Protein stability test: taking one bottle of 500ml to pass through the seedless wampee fruit vinegar of cold-heat treatment, and 1.1g/L tannin is added,
42 points of kinds are heated in 82 DEG C of water-bath, stand 1d after cooling, if there is not flocculation sedimentation, protein stability is good.
By test above integrated data can be seen that traditional aging process of the present invention add zero wine foot bentonite BZO obtain it is soft
Seedless wampee fruit vinegar tasty and refreshing, that clarity is high, protein stability is strong, health-care efficacy is good.And the operation can effectively prevent peroxide
Changing phenomenon causes acidity to reduce, and greatly promotes product quality and extends storage period.
Influence of the different ageing times of comparative example 7 to seedless wampee fruit vinegar volatile aroma substance ingredient
The fragrance of fruit vinegar is first derived from the brewing stage of aromatic substance and fruit vinegar in fruit, but more fragrance components
Result from the ageing stage of fruit vinegar.Ageing condition directly affects the type and content of fruit vinegar fragrance component, further influences fruit vinegar
Quality, main component have alcohols, esters, acids etc..Substantially with embodiment 2, difference is operating procedure: to the ageing time point
Not Wei 0 month, 3 months, 6 months, 9 months seedless wampee fruit vinegars the analysis of fragrance component is carried out with Gc-mss instrument.
Each aroma substance and its relative amount in the seedless wampee fruit vinegar of different ageing times is as shown in table 7.
Influence of the different ageing times of table 7 to seedless wampee fruit vinegar volatile aroma substance ingredient
The result shows that: the fragrance component most species of 6 months fruit vinegars of storage, totally 47 kinds, wherein 12 kinds of acids, alcohols 17
Kind, 18 kinds of esters, illustrates that the seedless wampee fruit vinegar best ageing time is 6 months, complicated biochemical reaction can be brought it about at this time
And a large amount of aromatic substance is formed, and make the best in quality of fruit vinegar, it is with rich flavor.
The above embodiment is a preferred embodiment of the present invention, but embodiments of the present invention are not by above-described embodiment
Limitation, other any changes, modifications, substitutions, combinations, simplifications made without departing from the spirit and principles of the present invention,
It should be equivalent substitute mode, be included within the scope of the present invention.
Claims (10)
1. a kind of preparation method of fermented type seedless wampee fruit vinegar, it is characterised in that include the following steps:
(1) it raw material selection and enzymatic treatment: smashes and is slurried after seedless wampee is cleaned, obtain Calusena lansium pulp；Plant is subsequently added into mention
Take enzyme temperature control enzymatic hydrolysis；
(2) alcoholic fermentation is synchronous with acetic fermentation carries out:
1. adding Wine-making yeast, mostly micro- wheat bran, preactivated good active vinegar in the enzymolysis product that step (1) obtains
Sour bacterium, obtains fermentation liquid, ferments under the conditions of 21.7 DEG C~22.3 DEG C；
2. total reducing sugar is less than 5g/L, and liquid level starts mycoderm occur and measures acid when detecting wine degree in 7.1%vol~8.1%vol
When degree is greater than 30g/L, is added immediately corncob and carries out sectional temperature-controlled fermentation: the first stage first under the conditions of 30.3~31.7 DEG C into
Row first time temperature controlled fermentation；Forming mycoderm in liquid level when acetic acid bacteria and measure acidity is 48~55g/L, alcoholic strength less than 1.3%
When vol, seedless wampee fermented wine is supplemented, the temperature controlled fermentation of second stage is carried out under the conditions of 32.4~34.6 DEG C, is measured final
Acidity completes alcoholic fermentation and acetic fermentation in 75~83g/L and when final alcoholic strength is less than 0.4%vol；
3. pomace is separated, supernatant is taken；
(3) after-ripening and ageing: the supernatant and bentonite that step (2) is obtained mix, temperature control ageing, and it is former to obtain seedless wampee fruit vinegar
Liquid；
(4) deploy, filter, sterilizing: the seedless wampee fruit vinegar stoste that step (3) is obtained is formulated, filtering, sterilizes, and obtains nothing
Core yellow follicarpium vinegar.
2. the preparation method of fermented type seedless wampee fruit vinegar according to claim 1, it is characterised in that:
Plant extract described in step (1) is used with the plant extract that enzyme is the production of Ningxia jade of the He family Bioisystech Co., Ltd
Enzyme；
Wine-making yeast described in step (2) is Wine-making yeast Lalvin Rhone
Active acetate bacterium described in step (2) is the active acetate bacterium of Jining Yu Yuan Biotechnology Co., Ltd；
Bentonite described in step (3) is zero wine foot bentonite BZO of Shanghai Ding Tang International Trading Company Ltd.
3. the preparation method of fermented type seedless wampee fruit vinegar according to claim 2, it is characterised in that:
The dosage of plant extract enzyme described in step (1) is by it in enzymatic hydrolysis system based on final concentration of 130~150mg/L
It calculates；
Temperature control enzymatic hydrolysis condition described in step (1) is to digest 12.4~13.8 hours under the conditions of 11.2 DEG C~13.2 DEG C；
The additive amount of Wine-making yeast described in step (2) by its final concentration of 0.24 in the fermentation liquid~
0.36g/L is calculated；
The dosage of mostly micro- wheat bran described in step (2) by its final concentration of 650mg/L in the fermentation liquid~
670mg/L is calculated；
The dosage of active acetate bacterium described in step (2) presses its final concentration of 3.5~4.7g/L in the fermentation liquid
It calculates；
The dosage of bentonite described in step (3) is calculated by 0.31~0.45g/L supernatant.
4. the preparation method of fermented type seedless wampee fruit vinegar according to claim 1, it is characterised in that:
Step (2) 2. described in seedless wampee fermented wine be alcoholic strength be 7.5%vol seedless wampee fermented wine；
The additional amount of the seedless wampee fermented wine is calculated by its final concentration of 96~102g/L in the fermentation liquid；
The additional amount of corncob described in step (2) is calculated by its final concentration of 35~43g/L in the fermentation liquid.
5. the preparation method of fermented type seedless wampee fruit vinegar according to claim 1, it is characterised in that:
Step (2) 2. described in first time temperature controlled fermentation time be 6~7 days；
Step (2) 2. described in second stage temperature controlled fermentation time be 17~20 days；
The temperature of ageing described in step (3) is 7.7~9.3 DEG C；
The time of ageing described in step (3) is 6 months.
6. the preparation method of fermented type seedless wampee fruit vinegar according to claim 1, it is characterised in that:
Preactivated concrete operations described in step (2) are as follows: press the water that active acetate bacterium, vinegar and temperature are 30~32 DEG C
1g:4~6mL:10~14mL proportion mixing, is sufficiently stirred and keeps the temperature 1~3 hour；
Step (2) 1. described in ferment during further include operating as follows: daily to fermentation broth agitation.
7. the preparation method of fermented type seedless wampee fruit vinegar according to claim 1, it is characterised in that:
Seedless wampee described in step (1) be in ripe, 125~137g/L of total sugar content, 11~13g/L of total acid content it is high-quality
Seedless wampee；
Clean step described in step (1) is to be cleaned up with sterilized water；
Breaking up step described in step (1) is to smash pulp with screw pump；
It is filtered into described in step (4) and is filtered using micropore acetate fiber filter membrane；
The condition of sterilizing described in step (4) is to sterilize 25~35 minutes in 60~70 DEG C of water-baths.
8. the preparation method of fermented type seedless wampee fruit vinegar according to claim 1, it is characterised in that:
Used component is as follows by mass percentage in allotment described in step (4): seedless wampee fruit vinegar stoste 15%,
Rock sugar 5%, pure water surplus.
9. a kind of fermented type seedless wampee fruit vinegar, it is characterised in that: pass through preparation method according to any one of claims 1 to 8
It obtains.
10. application of the fermented type seedless wampee fruit vinegar as claimed in claim 9 in field of food.
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| CN113736615A (en) * | 2021-09-02 | 2021-12-03 | 赖鹏 | Health food rich in SOD and emblic leafflower fruit and its production process |
| CN114231383A (en) * | 2022-01-21 | 2022-03-25 | 天津科技大学 | Stomach-invigorating and digestion-promoting fruit vinegar and preparation method thereof |
| CN115948222A (en) * | 2023-02-23 | 2023-04-11 | 广东石油化工学院 | A kind of method for preparing yellow peel fruit vinegar |
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| CN113736615A (en) * | 2021-09-02 | 2021-12-03 | 赖鹏 | Health food rich in SOD and emblic leafflower fruit and its production process |
| CN114231383A (en) * | 2022-01-21 | 2022-03-25 | 天津科技大学 | Stomach-invigorating and digestion-promoting fruit vinegar and preparation method thereof |
| CN114231383B (en) * | 2022-01-21 | 2024-02-23 | 天津科技大学 | Stomach-invigorating and digestion-promoting fruit vinegar and preparation method thereof |
| CN115948222A (en) * | 2023-02-23 | 2023-04-11 | 广东石油化工学院 | A kind of method for preparing yellow peel fruit vinegar |
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