Greengage vinegar, preparation method thereof and application method thereof

A technology of greengage fruit vinegar and greengage, which is applied in the preparation of vinegar, biochemical equipment and methods, and methods based on microorganisms, can solve the problems of long cycle time and poor flavor, reduce labor, improve labor productivity, and shorten production cycle effect

Inactive Publication Date: 2009-12-09
ZHEJIANG ACADEMY OF AGRICULTURE SCIENCES
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] The purpose of the present invention is to screen and propose a suitable green plum pulp fermentation system and produce fruit vinegar in view of the lack of suitable acetic acid bacteria in the current production of green plum fruit vinegar and the shortcomings of long cycle and poor flavor in the traditional solid-state fermentation process. A new strain of acetic acid fermentation with outstanding f

Method used

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  • Greengage vinegar, preparation method thereof and application method thereof

Examples

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Example Embodiment

[0046] Example 1: (Preparation of green plum vinegar 1)

[0047] The preparation steps of green plum vinegar by liquid fermentation are as follows:

[0048] (1) Preparation and treatment of green plum pulp: select green plums with yellow-green color and strong aroma that have not yet softened, and prepare green plum pulp after washing, pitting, and beating; dilute 2 times with water and add pectinase to 2000U / mL after 2h treatment, add sucrose to 160g / L, adjust the pH to 4.0 with 0.1mol / L NaOH, and use it for later use;

[0049] (2) Preparation of green plum wine: pre-warm sugar water containing 30g / L of sugar to 38°C, mix and stir with high-activity dry yeast for brewing at a ratio of 20mL:1g, keep the temperature for 20 minutes, the temperature drops below 34°C, activate After 1.5h, the inoculum was 5mL / L and connected to step (1) Fruit pulp treatment solution, according to the liquid deep anaerobic fermentation method, cultured at 25℃ for 8 days until the alcohol content reach...

Example Embodiment

[0052] Example 2: (Preparation of green plum vinegar 2)

[0053] In this example, in step (1), the green plum pulp was diluted with water 8 times, treated with 500U / mL pectinase for 2h, added sucrose to a concentration of 220g / L, and adjusted the pH to 5.5; step (2) the wine was highly active After the dry yeast is activated, inoculate at an inoculum of 1mL / L. After incubating at 32°C for 3 days until the alcohol content reaches 125mL / L, filter to obtain green plum wine; in step (3), the inoculation amount of bacteria is 10mL / L In step (2) of green plum fruit wine, in the fermenter, the oxygen flow rate is 1:0.12, and the liquid deep aerobic fermentation is carried out at 35°C for 3 days, filtered, and green plum vinegar is obtained; in step (4), step (3) The original green plum vinegar was sealed, aged for 15 days at 20°C, in a dark and cool place, sterilized at 75°C for 5 minutes, and then filled and sealed; the rest of the preparation process was the same as in Example 1.

Example Embodiment

[0054] Example 3: (Preparation of green plum vinegar 3)

[0055] In this example, in step (1), the green plum pulp is diluted with water 5 times, treated with 1200U / mL pectinase for 2h, sucrose is added to a concentration of 180g / L, and the pH is adjusted to 5.0; in step (2), the room temperature wine After the yeast is activated, it is inoculated at an inoculum volume of 2.5mL / L, cultured at 28°C for 5 days until the alcohol content reaches 105mL / L, and then filtered to obtain green plum wine; in step (3), the bacterial seed solution is inoculated at a volume of 30mL / L In step (2) of green plum fruit wine, in the fermenter, the oxygen flow rate is 1:0.08, and the liquid deep aerobic fermentation is carried out at 30°C for 5 days and filtered to obtain green plum vinegar; in step (4), step (3) The original green plum vinegar was sealed, aged for 25 days at 15°C, in a dark and cool place, sterilized at 72°C for 8 minutes, filled and sealed; the rest of the preparation process was t...

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Abstract

The invention discloses a greengage vinegar, preparation method thereof and application method thereof, belonging to the technical field of brewed food processing. The invention discloses a greengage vinegar, preparation method thereof and application method thereof, belonging to the technical field of brewed food processing. The greengage vinegar can also be used for preparing greengage vinegar drinks. The method adopts a new strain and a deep liquid fermenting process and has the advantages of short process, high labor productivity, and the like. The greengage vinegar and the vinegar drink which are prepared according to the method are clear and transparent, have strong and harmonious fruit and vinegar aroma, appropriate sour and soft taste and keeps the clear characteristics of greengage vinegars. {} The method can be popularized in brewing enterprises.

Description

technical field [0001] The invention belongs to the technical field of brewed food processing, and specifically relates to a method of making edible fruit vinegar by fermenting green plums as raw materials, and using the fruit vinegar or its intermediate product-original fruit vinegar as raw materials to make acetic acid beverages. Background technique [0002] Vinegar is an earlier brewing condiment, which has the effects of appetizing and eliminating food, antisepsis and sterilization. It has a long history of production and consumption in my country. Modern medical research shows that in addition to seasoning, vinegar also has health care and medical effects. Regular consumption can maintain the balance of intestinal flora, improve the detoxification function of the liver, improve the condition of iron deficiency anemia in pregnant women, remove garbage in the body, and promote blood circulation. Enhance calcium absorption, improve immunity, prevent high blood pressure, h...

Claims

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Application Information

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IPC IPC(8): C12N1/20C12J1/00C12J1/02A23L2/02C12R1/02C12R1/865
Inventor 杨颖陆胜民夏其乐陈剑兵邢建荣程绍南
Owner ZHEJIANG ACADEMY OF AGRICULTURE SCIENCES
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