Production method of apple vinegar

A production method and technology of apple cider vinegar are applied in the production field of apple cider vinegar to achieve the effects of reducing production cost, improving utilization rate and promoting transformation

Active Publication Date: 2012-01-11
广东天地壹号食品研究院有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

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Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Adjust the sugar content of the apple juice concentrate to 16Brix, add 0.02%-0.05% wine active dry yeast, carry out alcoholic fermentation at 20°C-25°C for 5-8 days, and stop the fermentation when the alcohol content is 6%-10%. Put the cider into the fermenter, inoculate 8%-10% acetic acid bacteria liquid in the fermenter, then add 5% semi-finished wine vinegar to ferment, ferment at 32°C-35°C for 30-55 hours, and detect the total acid The content is 4.1-7.0g / 100ml, and the fermentation ends when the alcohol content is less than 0.5%. The fermented apple cider vinegar is subjected to high-temperature instant sterilization at a temperature of 115-135° C. for 3-5 seconds, and then filtered with a diatomaceous earth filter to obtain clear and transparent apple cider vinegar.

Embodiment 2

[0024] Adjust the sugar content of the apple juice concentrate to 16Brix, add 0.02%-0.05% wine active dry yeast, carry out alcoholic fermentation at 20°C-25°C for 5-8 days, and stop the fermentation when the alcohol content is 6%-10%. Put the cider into the fermenter, inoculate 8%-10% acetic acid bacteria liquid in the fermenter, then add 35% semi-finished wine vinegar to ferment, ferment at 32°C-35°C for 30-55 hours, and detect the total acid The content is 4.1-7.0g / 100ml, and the fermentation ends when the alcohol content is less than 0.5%. The fermented apple cider vinegar is subjected to high-temperature instant sterilization at a temperature of 115-135° C. for 3-5 seconds, and then filtered with a diatomaceous earth filter to obtain clear and transparent apple cider vinegar.

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Abstract

The invention provides a production method of apple vinegar. The method aims to treat semi-finished wine vinegar with acetic acid content of 2.0%-4.0% and alcohol content of 1%-3.9% during apple vinegar acetic acid fermentation, and due to influences of power failure, water failure, etc. on factors of temperature, air quantity, strains and the like, the semi-finished wine vinegar has incompletelyconverted alcohol and no longer increased acetic acid content. According to the method of the invention, 5%-35% of semi-finished wine vinegar is added into normal fermentation broth, and after fermentation under normal conditions, qualified apple vinegar can be obtained. The method provided in the invention promotes semi-finished product conversion, changes waste material into things of value andreduces production cost, and also shortens the fermentation period by 5-15h, thus improving production efficiency.

Description

technical field [0001] The invention relates to a production method of apple cider vinegar. Background technique [0002] Vinegar is an indispensable condiment in people's dietary life. Studies have confirmed that vinegar has health functions such as antiseptic and sterilization, eliminating fatigue, increasing appetite, promoting digestion and absorption, preventing fatty liver, preventing high blood pressure, reducing lipid peroxide in the body and ethanol concentration in the blood. The development of multi-variety and multi-functional beverages is an inevitable trend for vinegar to move from traditional seasoning to modern beverage consumer goods. Since the 1990s, the U.S. has released apple cider vinegar, France has released grape vinegar, and Britain has released beer vinegar. Japan has a soft spot for fruit vinegar and is highly praised. Compared with grain vinegar, fruit vinegar has more non-volatile acid content, so it has less irritation and soft taste, and has t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/02C12R1/02C12R1/865
Inventor 闫斌
Owner 广东天地壹号食品研究院有限公司
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