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Brewing method of high-quality fruit vinegar

A high-quality, fruit vinegar technology, applied in the field of fruit vinegar processing, can solve the problems of affecting the quality of fruit vinegar, losing fruit aroma, etc.

Inactive Publication Date: 2017-11-21
YANTAI QIWEI WINE IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to overcome above-mentioned deficiencies in prior art, and provide a kind of brewing method of high-quality fruit vinegar; quality problem

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Embodiment 1, taking the brewing method of high-quality apple fruit vinegar as an example, the brewing method comprises the following processing steps:

[0021] (1) Juicing from apples: fresh apples are washed, selected, crushed, and juiced to obtain turbid apple juice with a small amount of pulp, and the reducing sugar of the apple juice is adjusted to 100g / L;

[0022] (2) Chemostatic ethanol fermentation: Add pectinase to apple juice at 0.5‰ of the weight of the juice, and then add yeast at 0.1‰ of the weight of the juice; The ethanol fermentation process is divided into three stages, each stage maintains a constant reducing sugar content and alcohol content, and the temperature is maintained at 20-25°C; the fruit juice entrance of the first stage of constant chemotherapeutic ethanol fermentation, the reducing sugar content of the juice is 100g / L, The reducing sugar content of the export fermented liquid is 80g / L±2 g / L; the reducing sugar content of the fruit juice is...

Embodiment 2

[0029] Embodiment 2, taking the brewing method of high-quality pear fruit vinegar as an example, the brewing method comprises the following processing steps:

[0030] (1) Juice extraction from pears: Fresh pears are washed, selected, crushed, and juiced to obtain turbid pear juice with a small amount of pulp, and the reducing sugar of the pear juice is adjusted to 95g / L;

[0031] (2) Chemostatic ethanol fermentation: Add pectinase to 0.5‰ of the juice weight in cloudy pear juice containing a small amount of pulp, and then add yeast at 0.2‰ of the juice weight; The constant chemical ethanol fermentation is to divide the ethanol fermentation process into three stages, each stage maintains a constant reducing sugar content and alcohol content, and the temperature is kept at 20-25°C; the first stage of constant chemical ethanol fermentation is the entrance of fruit juice, and the fruit juice reducing sugar content of 95g / L, the reducing sugar content of the export fermentation bro...

Embodiment 3

[0038] Embodiment 3, taking the brewing method of high-quality cherry fruit vinegar as an example, the brewing method comprises the following processing steps:

[0039] (1) Cherry juice extraction: The cherries are cleaned, selected, crushed, and juiced to obtain cherry juice with a small amount of pulp, and the reducing sugar of the cherry juice is adjusted to 98g / L;

[0040] (2) Chemostatic ethanol fermentation: Add pectinase to cherry juice containing a small amount of pulp at 0.5‰ of the weight of the juice, and then add yeast at 0.1‰ of the weight of the juice; Ethanol fermentation is to divide the ethanol fermentation process into three stages, each stage maintains a constant reducing sugar content and alcohol content, and the temperature is kept at 20-25°C; the first stage of constant chemical ethanol fermentation is the entrance of the fruit juice, and the reducing sugar content of the fruit juice is at 98g / L, the reducing sugar content of the export fermentation broth...

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Abstract

The invention discloses a brewing method of high-quality fruit vinegar, which is characterized in that the brewing method is a method combining chemostat culture and ultrafiltration sterilization and comprises the following processing steps: choosing of fruits, washing, selection, crushing, juice extraction, alcoholic fermentation and ultrafiltration, so as to obtain fruit wine; acetic fermentation and ultrafiltration, so as to obtain new fruit vinegar; ageing, so as to obtain the fruit vinegar disclosed by the invention. According to the method, fresh fruits are used, and a cold sterilization-ultrafiltration technology and a chemostat culture technology are fully adopted instead of a thermal sterilization technology in a brewing process of the fruit vinegar; the obtained fruit vinegar drink has the highlighted fragrance of original fruits and a tasty and refreshing feeling of fruit vinegar and is softer in taste; in addition, the obtained fruit vinegar drink has various physiological activities of vinegar of antibacterial property, reduction of blood glucose, anti-oxidation, weight loss, lowering of blood pressure and the like.

Description

Technical field: [0001] The invention relates to the technical field of fruit vinegar processing, in particular to a brewing method of high-quality fruit vinegar. Background technique: [0002] At present, the processing industry of fruit vinegar and its beverages has developed rapidly, and the types of fruit vinegar have increased greatly. However, with the improvement of people's living standards, the quality requirements of fruit vinegar are also getting higher and higher. Heat sterilization in the fruit vinegar brewing process makes fruit vinegar It is easy to lose the peculiar aroma of fruit and the disadvantage of cooked taste formed after heating, which affects the quality of fruit vinegar products. [0003] CN106434255A is a twist fruit vinegar and its preparation method, and CN106399040 is a preparation method of citrus fruit vinegar, which only uses ultrafiltration in the clarification process of the fruit vinegar. CN106399043A A preparation method of lychee vineg...

Claims

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Application Information

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IPC IPC(8): C12J1/04
CPCC12J1/04
Inventor 董艳林吴志莲孙苗苗赵玉平
Owner YANTAI QIWEI WINE IND
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