Processing method of apple vinegar

A production method and apple cider vinegar technology, which is applied in the field of fruit vinegar processing, can solve the problems of long solid-state fermentation period and poor quality of liquid-state fermentation, and achieve the effects of retaining nutritional value, convenient operation and shortening the liquid-state fermentation period

Inactive Publication Date: 2015-08-26
杨定海
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a production method of apple cider vinegar for the above-mentioned problems, which maximizes the nutritional value of apples, has a simple process, is convenient to operate, and solves the problems of long traditional solid-state fermentation period and poor quality of liquid-state fermentation. The problem

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  • Processing method of apple vinegar

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Effect test

Embodiment 1

[0017] A kind of production method of apple cider vinegar, comprises the following steps:

[0018] 1) Dilute the concentrated apple juice with water, adjust the sugar content to 14Brix, add 0.03% yeast and 1.5% alcohol to the apple juice mass, keep the temperature at 33°C, and ferment for 3 days to obtain apple wine;

[0019] 2) Acetic acid fermentation: Acetic acid bacteria are carried out in primary seed tanks and secondary seed tanks to expand cultivation to obtain acetic acid bacteria liquid, which is inoculated into a fermenter equipped with cider, and the inoculum is 5% of the volume percentage of the fermenter. under fermentation;

[0020] 3) Adding of wine vinegar: add semi-finished wine vinegar with a volume percentage of 15% to the fermented liquid, ferment for 35 hours at 33°C, the acetic acid content is 4.3g / 100ml, and when the alcohol content is less than 0.4%, the fermentation ends and the obtained Apple cider vinegar finished product; the production process of ...

Embodiment 2

[0024] A kind of production method of apple cider vinegar, comprises the following steps:

[0025] 1) Dilute the concentrated apple juice with water, adjust the sugar content to 16Brix, add 0.03% yeast and 1.5% alcohol to the apple juice mass, keep the temperature at 36°C, and ferment for 5 days to obtain apple wine;

[0026] 2) Acetic acid fermentation: Acetic acid bacteria are carried out in primary seed tanks and secondary seed tanks to expand cultivation to obtain acetic acid bacteria liquid, which is inoculated into a fermenter equipped with cider, and the inoculum is 7% of the volume percentage of the fermenter. under fermentation;

[0027] 3) Adding of wine vinegar: add semi-finished wine vinegar with a volume percentage of 25% to the fermented liquid, ferment for 45 hours at 36°C, the acetic acid content is 7.1g / 100ml, and when the alcohol content is less than 0.4%, the fermentation ends, and the obtained Apple cider vinegar finished product; the production process of...

Embodiment 3

[0031] A kind of production method of apple cider vinegar, comprises the following steps:

[0032] 1) Dilute the concentrated apple juice with water, adjust the sugar content to 15Brix, add 0.03% yeast and 1.5% alcohol to the apple juice mass, keep the temperature at 34°C, and ferment for 4 days to obtain apple wine;

[0033] 2) Acetic acid fermentation: Acetic acid bacteria are carried out in primary seed tanks and secondary seed tanks to expand cultivation to obtain acetic acid bacteria liquid, which is inoculated into fermenters equipped with cider. under fermentation;

[0034] 3) Adding of wine vinegar: add semi-finished wine vinegar with a volume percentage of 20% to the fermented liquid, ferment for 40 hours at 35°C, the acetic acid content is 6.4g / 100ml, and when the alcohol content is less than 0.4%, the fermentation ends, and the obtained Apple cider vinegar finished product; the production process of the semi-finished wine vinegar is: 35 hours of acetic acid ferment...

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Abstract

The invention discloses a processing method of apple vinegar, and belongs to the field of fruit vinegar processing. The method comprises the steps of: 1) diluting concentrated apple juice with water to sugar content of 14-16Brix, respectively adding yeast 0.03 wt% of the apple juice and alcohol 1.5 wt % of the apple juice, maintaining the temperature at 33-36 DEG C, and fermenting for 35 days to obtain cider; and 2) acetic acid fermentation: conducting a first stage seed tank enlarge cultivation and secondary seed tank enlarge cultivation by acetic acid bacteria to obtain an acetic acid bacteria liquid; inoculating the acetic acid bacteria liquid into the fermentation cylinder containing cider, the inoculation amount is 5% -7% by volume of the fermentation cylinder, and fermenting at 28-30 DEG C. The method further shortens the cycle of traditional liquid fermentation, improves the quality of apple vinegar, reaches soft and mellow product taste, and retains the nutritional value of apples, and has the advantages of simple process, easy operation, a natural color, high purity, low price and moderate degree of sweet and sour, and has good promotion prospects.

Description

technical field [0001] The invention relates to the field of fruit vinegar processing, in particular to a production method of apple 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, s...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/02
CPCC12J1/04
Inventor 杨定海
Owner 杨定海
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