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Preparation method of plum vinegar

A technology of plum and vinegar liquid is applied in the field of preparation of plum vinegar, and achieves the effects of wide applicability, good absorption and good market prospect.

Inactive Publication Date: 2014-05-21
胡楚阳
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, in addition to being used fresh, plums are also made into easy-to-storage cans, preserved fruits, and wine making. However, there are still very few studies on the use of plums to process fruit vinegar in my country. Therefore, plums are used as raw materials to make fruit vinegar. Broad market prospect

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A preparation method of plum vinegar, the steps are:

[0017] 1) Remove the core of the plums, add 4 times of water to mix, crush and beat, then add pectinase and cellulase at a rate of 0.25% by weight of the slurry, wherein the mixing ratio of pectinase and cellulase is 3:1, at 40°C, Treat under vacuum condition of -0.3MPa for 2 hours, then heat to 93°C for 20 minutes, heat preservation and sterilization for 20 minutes, filter the juice with an ultrafiltration membrane with a pore size of 0.4um, and obtain plum juice;

[0018] 2) Add sucrose and citric acid to the plum juice prepared in step 1) to adjust the sugar content of the plum juice to 15%, and the acidity to pH 4.0, and then inoculate with 5% (w / w) active dry yeast, at 27°C Anaerobic fermentation under conditions for 3 days to obtain fermented mash;

[0019] 3) The fermented mash was blended with water to an alcohol content of 8% (v / v), inoculated with 5% (w / w) acetic acid bacteria, and fermented in a liquid s...

Embodiment 2

[0022] A preparation method of plum vinegar, the steps are:

[0023] 1) Remove the core of the plums, add 5 times of water to mix, crush and beat, then add pectinase and cellulase at a rate of 0.5% by weight of the slurry, wherein the mixing ratio of pectinase and cellulase is 3:1, at 40°C, Treat under vacuum condition of -0.5MPa for 3 hours, then heat to 90°C for 30 minutes, heat preservation and sterilization for 30 minutes, and filter the juice with an ultrafiltration membrane with a pore size of 0.3um to obtain plum juice;

[0024] 2) Adjust the sugar content of plum juice to 17%, acidity to pH 4.2, inoculate 10% (w / w) active dry yeast, and anaerobically ferment at 25°C for 3 days to obtain fermented mash;

[0025] 3) The fermented mash was blended with water to an alcohol content of 6% (v / v), inoculated with 1% (w / w) acetic acid bacteria, and fermented in a liquid state at 36°C for 5 days, and the obtained vinegar liquid adjusted the acetic acid content to 6% %;

[0026...

Embodiment 3

[0028] A preparation method of plum vinegar, the steps are:

[0029] 1) Take the plums, remove the pits, add 3 times the water, mix, crush and beat, then add pectinase and cellulase at a rate of 0.05% by weight of the slurry, wherein the mixing ratio of pectinase and cellulase is 3:1, at 35°C, Treat under vacuum condition of -0.05MPa for 1 hour, then heat to 95°C for 10 minutes, heat preservation and sterilization for 10 minutes, filter the juice with an ultrafiltration membrane with a pore size of 0.5um, and obtain plum juice;

[0030] 2) Adjust the sugar content of plum juice to 13%, acidity to pH 3.8, inoculate 1% (w / w) active dry yeast, and anaerobically ferment at 30°C for 2 days to obtain fermented mash;

[0031] 3) The fermented mash is blended with water to an alcohol content of 10% (v / v), inoculated with 10% (w / w) acetic acid bacteria, and fermented in a liquid state at 32°C for 3 days, and the obtained vinegar liquid has an acetic acid content of 4 %;

[0032] 4) T...

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Abstract

The invention discloses a preparation method of plum vinegar. The preparation method comprises the steps of firstly, removing kernels from plums, pulping, carrying out enzymolysis and enzyme deactivation, and filtering to obtain plum juice; secondly, adjusting the sugar content of the plum juice to be 13-17%, adjusting the acidity of the plum juice to pH value of 3.8-4.2, and inoculating 1-10% (w / w) of active dry yeasts for anaerobic fermentation for 2-3 days at 25-30 DEG C to obtain fermented mash; thirdly, blending the fermented mash with water until the alcohol strength is 6-10% (v / v), inoculating 1-10% (w / w) of acetic bacteria for liquid state fermentation for 3-5 days at 32-36 DEG C to obtain vinegar liquid, and adjusting the acetic acid content to be 4-6%; fourthly, filtering the adjusted vinegar liquid to remove acetic bacteria and fermented residue, filling and sterilizing to obtain plum vinegar. The plum vinegar has rich nutrition, fresh and cool mouthfeel and unique flavor, has plum fragrance and is suitable for broad masses.

Description

technical field [0001] The invention relates to a kind of fruit vinegar, in particular to a preparation method of plum vinegar. Background technique [0002] Plum, also known as Jiaqingzi, Lishi, Jiayingzi, the fruit is round, the peel is purple-red, green or yellow-green, the flesh is green or dark yellow, and the near core is purple-red, exquisite and clear, bright in shape and delicious in taste Sweet, it is one of the main fruits for health preservation in summer. Plums are flat in nature, sweet and sour in taste; enter the liver and kidney channels. It has the effects of promoting body fluid to quench thirst, clearing liver and removing heat, and diuresis. It is suitable for treating symptoms such as insufficient stomach yin, thirst, dry throat, abdominal edema, dysuria, etc. Eating plums after a meal can increase stomach acid and help digestion; eating plums in hot weather has the effects of promoting body fluids and quenching thirst, removing summer heat and reliev...

Claims

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Application Information

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IPC IPC(8): C12J1/02
Inventor 胡楚阳
Owner 胡楚阳
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