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Apple vinegar fermentation production method

A production method and technology of apple cider vinegar, which is applied in the field of apple cider vinegar fermentation production, can solve the problems of losing flavor substances and affecting the flavor of products, and achieve the effects of enriching nutrition, improving fermentation efficiency and raw material utilization, and reducing production costs

Active Publication Date: 2015-01-21
TIANDI YIHAO BEVERAGE JIANGMEN CITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

During the production of apple juice and concentrated apple juice, many flavor substances will be lost, which will affect the flavor of the product

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A kind of apple cider vinegar fermentation production method, concrete steps are as follows:

[0028] (1) Apple cleaning and crushing

[0029] Remove impurities, green and rotten fruits, pick ripe and fresh apples, and use the Fruit Surf Cleaner to clean them. Cleaned apples are removed with an apple corer and crushed with a stainless steel roller crusher with a particle size of 5-8mm; when crushing, sulfurous acid is added while feeding, and the amount of sulfurous acid added is 1.5g / L;

[0030] (2) Beating, enzymatic hydrolysis

[0031] The crushed apples are beaten by a double-channel beater, and the beating particle size is 1-2mm. After beating, pump it into the enzymatic hydrolysis tank, add pectinase to 0.015g / L, and enzymolyze it at 45°C for 2 hours, and the treated pulp is sterilized at 70°C for 1 minute in a tubular high-temperature sterilizer;

[0032] (3) Cider fermentation

[0033] Pump the enzymatically hydrolyzed pulp into an alcohol fermenter, use suc...

Embodiment 2

[0065] A kind of apple cider vinegar fermentation production method, concrete steps are as follows:

[0066] (1) Apple cleaning and crushing

[0067] Remove impurities, green and rotten fruits, pick ripe and fresh apples, and use the Fruit Surf Cleaner to clean them. Cleaned apples are removed with an apple corer and crushed with a stainless steel roller crusher with a particle size of 3-6mm; when crushing, sulfurous acid is added while feeding, and the amount of sulfurous acid added is 1.5g / L;

[0068] (2) Beating, enzymatic hydrolysis

[0069] The crushed apples are beaten by a double-channel beater, and the beating particle size is 0.5-3mm. After beating, pump it into the enzymatic hydrolysis tank, add pectinase to 0.015g / L, and enzymolyze it for 2 hours at a temperature of 45°C. The treated pulp is sterilized by a tubular high-temperature sterilizer at 70°C for 2 minutes;

[0070] (3) Cider fermentation

[0071] Pump the enzymatically hydrolyzed pulp into an alcohol fe...

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Abstract

The invention discloses an apple vinegar fermentation production method. The apple vinegar fermentation production method comprises the steps that apple pulp is crushed and pulped into pulp with the granularity of 0.5-3 mm, then the pulp is subjected to alcohol fermentation, and yeast is kept after completion of alcohol fermentation to perform direct liquid acetic fermentation so as to obtain apple vinegar. The production efficiency and the raw material utilization ratio are high, the product flavor substance loss is reduced, and the obtained apple vinegar is strong in fruity flavor and rich in nutrition.

Description

technical field [0001] The invention relates to a method for producing an apple cider vinegar beverage, in particular to a method for producing an apple cider vinegar by fermentation. Background technique [0002] Fruit vinegar is made from fruit as the main raw material through alcoholic fermentation and acetic acid fermentation. Fruit vinegar is rich in a variety of amino acids, organic acids, vitamins and other nutrients, and has a unique aroma of fruit. Drinking fruit vinegar regularly can promote digestion, eliminate fatigue, and improve body immunity. [0003] Apples are rich in vitamins, sugars, pectin, minerals, organic acids, etc., and have high nutritional value. Fruit vinegar and fruit vinegar drinks produced from apples are very popular among consumers and have a huge consumer market. At present, the production of apple cider vinegar mostly uses apples as raw material through squeezing (such as patent CN201210520992), beating (such as patent CN03139260.1) or usi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/02
CPCC12J1/02
Inventor 闫斌王敏郑宇申雁冰骆健美
Owner TIANDI YIHAO BEVERAGE JIANGMEN CITY
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