Normal juice fruit vinegar immobilization preparation method

A production method and fruit vinegar technology are applied in the immobilized production of original fruit vinegar and the scientific field of fruit vinegar acetic acid fermentation, which can solve the problems of long fermentation cycle, low product color, flavor and quality, and high production cost, and achieve fast fermentation reaction speed, The effect of facilitating mechanized production and high equipment utilization

Inactive Publication Date: 2008-12-10
SHANDONG AGRICULTURAL UNIVERSITY
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AI Technical Summary

Problems solved by technology

The existing fruit vinegar production mainly includes traditional solid-state method and submerged liquid fermentation method. Solid-state method has low utilization rate of raw materials, high labor intensity, long fermentation cycle, low degree of standardization, and poor product quality. Disadvantages such as high cost, long fermentation cycle, and low quality of product color and flavor

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  • Normal juice fruit vinegar immobilization preparation method

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Embodiment Construction

[0008] Rinse and drain the fresh and ripe fruits and squeeze the juice quickly (1), add 0.01-0.05% pectinase, enzymolyze at 50-55°C for 2 hours, add 0.05% citric acid to protect the color (2), treat at 80°C for 10 ~30 minutes, quickly cool to 15~25°C (3), inoculate 10~20g / 100L commercially available qualified active dry yeast for fruit wine, alcoholic fermentation at 15~25°C, fermentation cycle 5-7 days (4), Treat the alcohol fermentation liquid at 80°C for 10-30 minutes, cool to 30-35°C (5), filter the alcohol fermentation liquid with diatomaceous earth (6), carbonize the corn with a diameter of 2-4 cm and a length of 8-15 cm Cores or carbonized round wood chips are arranged vertically in the fermenter, and the filtered alcoholic fermentation liquid is pumped into the fermenter with 2-7% commercially available active acetic acid bacteria and immobilized carriers on the surface, and the temperature is controlled at 30-35°C Circulate fermentation, measure the acidity every 2-3 ...

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Abstract

The invention provides a fossilization production method for natural-juice fruit vinegar. The invention determines through a variety of experiments that the fruits suitable for the fossilization production of the natural-juice fruit vinegar are pear, apple and grape, alcohol and acetic acid zymogen are active dry yeast and active acetic acid bacteria especially for fruit wine, and carriers for fossilizing the acetic acid bacteria are carbonized corncob and carbonized round wood chips. At the same time, the manufacturing technique and technical parameter of natural-juice fruit vinegar fossilization are determined through reaserch. The fossilization production method for the natural-juice fruit vinegar has the advantages of fast fermentation reaction speed, high equipment utilization rate and convenience for mechanized production. The products produced by the invention are natural and pure with good color and lustre, faint scent of table vinegar, full-bodied fragrance of fruits, gentle sour taste, clearness and transparency, and achieve the export quality requirement.

Description

(1) Technical field [0001] The invention relates to an immobilized production method of raw juice fruit vinegar, which belongs to the science and technology category of acetic acid fermentation of fruit vinegar. (2) Background technology [0002] Fruit vinegar is rich in organic acids, amino acids and other nutrients. It not only has the health care function of ordinary vinegar, but also has the nutrition and health care function of fruit, and has a unique flavor quality. Brewed, the vinegar has pure aroma, rich fruit aroma, soft sour taste, excellent color, natural and pure quality, and has broad market prospects at home and abroad. The existing fruit vinegar production mainly includes traditional solid-state method and submerged liquid fermentation method. Solid-state method has low utilization rate of raw materials, high labor intensity, long fermentation cycle, low degree of standardization, and poor product quality. Disadvantages such as high cost, long fermentation pe...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/02
Inventor 陈义伦李大鹏刘宾于忠良
Owner SHANDONG AGRICULTURAL UNIVERSITY
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