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Preparation technology of sugarcane fruit vinegar

A preparation process, the technology of sugarcane fruit vinegar, which is applied in the field of food processing, can solve the problems of low value of sugarcane juice, etc., and achieve the effects of strong alcohol production capacity, loose fermentation conditions, and simple brewing process

Inactive Publication Date: 2016-10-26
GUANGXI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the past, sugarcane juice was mainly used to prepare sucrose, and sugarcane juice was rarely processed, resulting in a low value of sugarcane juice

Method used

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  • Preparation technology of sugarcane fruit vinegar
  • Preparation technology of sugarcane fruit vinegar
  • Preparation technology of sugarcane fruit vinegar

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] The preparation technology of a kind of sugarcane fruit vinegar of the first chapter, comprises the steps:

[0030] (1) Preparation of sugarcane juice

[0031] Fresh sugarcane is pressed to obtain sugarcane juice;

[0032] (2) Alcoholic fermentation

[0033] Use sucrose to adjust the sugar content of sugarcane juice to 17-19%, use citric acid and calcium carbonate to adjust the pH value of sugarcane juice to 4.4-4.7, after the adjustment is completed, sterilize under high temperature and high pressure and cool to room temperature, and then insert it under aseptic operation The weight percentage of the fermentation material is 2.5-3.5% of Saccharomyces cerevisiae, and it is placed under the condition of 27-28°C for anaerobic fermentation for 3-4 days to obtain sugarcane fruit wine;

[0034] (3) Acetic acid fermentation

[0035] Use sucrose to regulate the sugar content of sugarcane fruit wine to 5.5~6.5%, use citric acid and calcium carbonate to regulate the pH value ...

Embodiment 2

[0206] A kind of preparation technology of sugarcane fruit vinegar, comprises the steps:

[0207] (1) Preparation of sugarcane juice

[0208] Fresh sugarcane is pressed to obtain sugarcane juice;

[0209] (2) Alcoholic fermentation

[0210] Use sucrose to adjust the sugar content of sugarcane juice to 19%, use citric acid and calcium carbonate to adjust the pH value of sugarcane juice to 4.7, after the adjustment is completed, sterilize at high temperature and high pressure and cool to room temperature, then insert the fermentation material weight percentage under aseptic operation 3.5% Saccharomyces cerevisiae, placed in anaerobic fermentation at 28°C for 4 days to obtain sugarcane fruit wine;

[0211] (3) Acetic acid fermentation

[0212] Use sucrose to adjust the sugar content of the sugarcane wine to 6.5%, use citric acid and calcium carbonate to adjust the pH value of the sugarcane wine to 5.5, use sterile water and alcohol to adjust the alcohol content of the sugarcan...

Embodiment 3

[0214] A kind of preparation technology of sugarcane fruit vinegar, comprises the steps:

[0215] (1) Preparation of sugarcane juice

[0216] Fresh sugarcane is pressed to obtain sugarcane juice;

[0217] (2) Alcoholic fermentation

[0218] Use sucrose to adjust the sugar content of sugarcane juice to 17%, use citric acid and calcium carbonate to adjust the pH value of sugarcane juice to 4.4, after the adjustment is completed, sterilize at high temperature and high pressure and cool to room temperature, then insert the fermentation material weight percentage under aseptic operation 2.5% Saccharomyces cerevisiae, placed in anaerobic fermentation at 27°C for 3 days to obtain sugarcane fruit wine;

[0219] (3) Acetic acid fermentation

[0220] Use sucrose to adjust the sugar content of sugarcane wine to 5.5%, use citric acid and calcium carbonate to adjust the pH value of sugarcane wine to 5.0, use sterile water and alcohol to adjust the alcohol content of sugarcane wine to 6....

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Abstract

A preparation technology of a sugarcane fruit vinegar comprises the following steps: squeezing sugarcane to obtain a sugarcane juice; regulating the sugar degree of the sugarcane juice to 17-19%, regulating the pH value of the sugarcane juice to 4.4-4.7, after regulating is completed, carrying out high-temperature and high-pressure sterilization, cooling to room temperature, then inoculating with saccharomyces cerevisiae under aseptic operation, and carrying out anaerobic fermentation for 3-4 days, to obtain a sugarcane fruit wine; regulating the sugar degree of the sugarcane fruit wine to 5.5-6.5%, regulating the pH value of the sugarcane fruit wine to 5.0-5.5, regulating the alcoholic strength of the sugarcane fruit wine to 6.5-7.5% (v / v), after regulating is completed, carrying out pasteurization and cooling to room temperature, then inoculating with bacillus aceticus under aseptic operation, after fermentation is finished, carrying out clarification treatment, and carrying out high temperature instantaneous sterilization treatment, to obtain the sugarcane fruit vinegar. The brewing technology of the sugarcane fruit vinegar is relatively simple, no additional carbon sources or nitrogen sources are required to be added, fermentation conditions are loose and easy to control, the alcohol fermentation time of the fruit vinegar is short, and the yield is high.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a preparation process of sugarcane fruit vinegar. Background technique [0002] Sugarcane is sweet and nutritious, and is known as the best fruit in winter, and it is also called "autumn sugarcane competition ginseng". Sugarcane contains high moisture content, 84% moisture, 0.2g protein, 0.5g fat, 8mg calcium, 4.0mg phosphorus and 1.3mg iron per 100g sugarcane. Sugarcane juice contains a variety of essential amino acids and non-essential amino acids, such as serine, alanine, lysine, asmonic acid, hydroxybutyric acid, etc.; it also contains malic acid, oxalic acid, citric acid, etc., which are beneficial to human metabolism. Organic acids; and vitamin B1, vitamin B2, vitamin B6, vitamin C, etc. necessary to maintain human health. In the past, sugarcane juice was mainly used to prepare sucrose, and sugarcane juice was rarely processed, resulting in a low value of sugarcan...

Claims

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Application Information

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IPC IPC(8): C12J1/04C12R1/865C12R1/02
CPCC12J1/04
Inventor 邓立高李凯黄婷婷陆海勤杭方学谢彩锋李一
Owner GUANGXI UNIV
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