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Method for producing grape vinegar by mixed fermentation of grape and grain

A technology of mixed fermentation and grape vinegar, applied in the directions of microorganism-based methods, biochemical equipment and methods, microorganisms, etc., can solve the problems of simple production process and general flavor, and achieve the effect of black and purple color, clear body and mellow taste.

Active Publication Date: 2012-05-30
山西省食品工业研究所
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The present invention provides a method for producing grape vinegar by mixed fermentation of grapes and grains in order to solve the problems of simple production process and general flavor in the existing technology of using grapes as raw materials to produce fruit-type vinegar

Method used

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  • Method for producing grape vinegar by mixed fermentation of grape and grain
  • Method for producing grape vinegar by mixed fermentation of grape and grain

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] 1. Preparation of grape pulp

[0026] a. Raw material selection: choose varieties with good flavor and juicy. The fruit should be fresh and fully ripe, and the unripe fruit, overripe fruit and mechanically damaged fruit should be removed. It is best to choose grape varieties with high content of resveratrol, proanthocyanidins, tannins, natural pigments and other components.

[0027] b. Cleaning: Wash with water to remove substances that do not meet the requirements of the operation on the surface of the grapes.

[0028] c. Picking and destemming: pick and remove rotten, broken and immature fruits, and remove the stems. The fruit stem accounts for 3% to 8% of the fruit weight, contains 1% to 2.5% tannin, 0.5% to 1.5% acid and a small amount of bitter substances, and can improve the quality of pulp after destemming.

[0029] d. Broken: use a crusher to crush grape fruit (including skin and seeds) until 98% passes through a 10-mesh sieve to obtain grape pulp.

[0030] ...

Embodiment 2

[0045] 1. Preparation of grape pulp

[0046] a. raw material selection, b. cleaning, c. selection, destemming, d. crushing, all the same as in Example 1

[0047] e. Preheating: heat the grape pulp to 63°C in the preheater and keep it for 10 minutes.

[0048] f. Enzyme addition: Add 0.01% pectinase preparation and 0.03% cellulase to the grape pulp for enzymolysis for 60 minutes and at a temperature of 48°C.

[0049] g. Ultrasonic extraction conditions: 35°C, 15min, the purpose is to increase the dissolution rate of active ingredients in grape skins and seeds.

[0050] 2. Alcoholic fermentation

[0051] Daqu is used as a saccharification starter, and the ratio of ingredients: the mass ratio of grape pulp (containing skin and seeds), grain and Daqu is 4.0:1:0.57. The fermentation temperature is 35°C, the main fermentation is completed in 3 days, the fermentation is continued for 16 days, and the mash is esterified to accumulate various precursor substances for acetic acid ferm...

Embodiment 3

[0059] 1. Preparation of grape pulp

[0060] a. raw material selection, b. cleaning, c. selection, destemming, d. crushing, all the same as in Example 1

[0061] e. Preheating: heat the grape pulp to 62°C in the preheater and keep it for 20 minutes.

[0062] f. Enzyme addition: Add 0.05% pectinase preparation and 0.02% cellulase to the grape pulp for enzymolysis time of 40min and temperature of 50°C.

[0063] g. Ultrasonic extraction conditions: 20°C, 15 minutes, the purpose is to increase the dissolution rate of active ingredients in grape skins and seeds.

[0064] 2. Alcoholic fermentation

[0065] Daqu is used as a saccharification starter, and the ratio of ingredients: the mass ratio of grape pulp (containing skin and seeds), grain and Daqu is 3:1:0.58. The fermentation temperature is 30°C, the main fermentation is completed in 3 days, the fermentation is continued for 16-17 days, and the mash is esterified to accumulate various precursor substances for acetic acid ferm...

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Abstract

The invention relates to a technology of producing vinegar, in particular to a method for producing grape vinegar through mixed fermentation of grapes and grains, and aims at solving the problems existing in the prior art which utilizes grapes as raw materials to produce fruit vinegar, such as simple production technique and ordinary flavor, etc. The method comprises the following steps: (1) grape pulp preparation: mashing grapes to obtain the grape pulp; (2) alcoholic fermentation; (3) acetic fermentation; (4) smoking, fermenting and pouring vinegar; and (5) ageing. Compared with the prior art, the invention is characterized in that the grape pulp and the grains are subjected to the mixed fermentation and proper fermentation parameters are selected; relative to fruit vinegar of a single variety in the prior art, the vinegar obtained through the invention combines the comprehensive advantages of mature vinegar and the fruit vinegar; and the invention comprehensively utilizes all the essences of the grapes instead of only using grape skin, and the produced vinegar has comprehensive nutritional ingredients and flavoring substance.

Description

technical field [0001] The invention relates to a production technology of vinegar, in particular to a method for producing grape vinegar by mixed fermentation of grapes and grains. Background technique [0002] Mature vinegar is a traditional advantageous food industry in Shanxi Province, with a large production scale and numerous production enterprises, and its characteristic production technology is at the leading level in the country. The traditional raw materials for the production of mature vinegar mainly include sorghum, peas, bran, etc., and then the liquid seasoning brewed by microbial fermentation. It has a unique taste of sour and mellow. However, the traditional mature vinegar production technology is single, and more and more manufacturers are involved. In order to seize the market, we can only continue to innovate products and processes in order to maintain our leading position. Grape is a kind of most important fruit, among all fruits in the world, its yield...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12J1/00C12R1/02C12R1/645
Inventor 何于飞刘瑞林胡红娟成剑峰王勇亮李恩伟张红旗
Owner 山西省食品工业研究所
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