Method for preparing fruit raw vinegar and pectin simultaneously by using pectin-rich fruit as raw material

Abstract

The invention discloses a method for preparing fruit raw vinegar and pectin simultaneously by using a pectin-rich fruit as a raw material. The method comprises the following steps: (1) taking the pectin-rich fruit as the raw material, pulping after denucleation and destemming, and adjusting the sugar content of an obtained raw stock to be 120 to 180 g / L to obtain fruit pulp; (2) adding fruit wineyeast into the fruit pulp for alcoholic fermentation to obtain alcohol fermented mash; (3) adding bacillus aceticus into the alcohol fermented mash for acetic fermentation, filtering, and collecting filter liquor to obtain an acetic fermentation solution; (4) carrying out post-fermentation on the acetic fermentation solution at the temperature of 15 to 18 DEG C until ethyl alcohol therein is completely consumed, then preserving the temperature and standing still at 4 to 8 DEG C until a certain amount of gel is generated on the upper layer of feed liquid, filtering, and collecting the filter liquor and filter residue respectively, wherein the filter residue is pectin; and (5) carrying out clarification on the filter liquor, and then collecting supernatant liquid to obtain corresponding fruit raw vinegar. The pectin obtained by the method is high in purity, and methyl alcohol of the obtained raw vinegar is low in content and high in quality.

Description

technical field

[0001] The invention relates to the deep processing technology of fruits, in particular to a method for simultaneously preparing fruit raw vinegar and pectin by using pectin-rich fruits as raw materials. Background technique

[0002] The contradiction between the oversupply of the national fresh fruit market and the serious lag of the deep processing industry is very prominent, seriously affecting the income of fruit farmers and the enthusiasm of fruit planting, and there is an urgent need to improve the utilization value of fruit resources. As people pay more and more attention to health, the consumption of fruit vinegar drink made by fermenting fruit into raw vinegar and adding corresponding fruit juice and other food ingredients is in line with the trend of health. The market demand is huge and has broad development prospects.

[0003] Pectin is a macromolecular polysaccharide with complex structure, which is widely used as gelling agent, thickener, stabil...

Examples

Embodiment 1

[0027] Embodiment 1: the preparation of original mango vinegar and pectin

[0028] 1) Select 8-9 points of mature, fresh, and disease-free mangoes, wash and dry them, remove the pits and stems, and beat the pulp. The obtained puree is diluted with pure water to a sugar content of 140g / L to obtain mango pulp;

[0029] 2) Take mango pulp (100kg) and place it in a fermenter, add potassium metabisulfite to it, control the concentration of potassium metabisulfite in the system to be 90mg / L, stir evenly, then add fruit wine yeast to it, and Ferment at 30°C for 2 days, then carry out alcoholic fermentation at 20°C until the total fermentable sugars in the fermentation broth are completely consumed (alcoholic fermentation takes 6 days), and alcoholic fermented mash is obtained; wherein,

[0030] Described fruit wine yeast is made of Angel wine wine yeast SY (Anqi Yeast Co., Ltd., the same below), Lalvin wine wine yeast K1-V1116 (French LALLEMANT company, the same below) and Lalvin win...

Embodiment 2

[0035] Embodiment 2: the preparation of big fruit hawthorn original vinegar and pectin

[0036] 1) Select 8-9 points of ripe, fresh and disease-free large-fruited hawthorn, wash and dry, remove the core and stem, and beat the pulp. The obtained puree is diluted with pure water to a sugar content of 120g / L to obtain the large-fruited hawthorn fruit pulp;

[0037] 2) Take hawthorn fruit pulp (100kg) and place it in a fermenter, add potassium metabisulfite to it, control the concentration of potassium metabisulfite in the system to 120 mg / L, stir well, then add fruit wine yeast to it , fermented at 32°C for 1 day, and then carried out alcoholic fermentation at 18°C ​​until the total fermentable sugars in the fermentation liquid were completely consumed (alcoholic fermentation took 5 days) to obtain alcoholic fermented mash; wherein,

[0038] The fruit wine yeast is composed of Angel wine wine yeast SY, and its addition amount is 0.1% of the weight of the hawthorn pulp;

[0039]...

Embodiment 3

[0043] Embodiment 3: the preparation of original apple cider vinegar and pectin

[0044] 1) Select 8-9 points of mature, fresh, and disease-free mangoes, wash and dry, remove the pits and stems, and beat the pulp. The obtained raw pulp is adjusted to a sugar content of 180g / L with sucrose solution (12wt%) to obtain Apple pulp;

[0045] 2) Take apple pulp (100kg) and place it in a fermenter, add potassium metabisulfite to it, control the concentration of potassium metabisulfite in the system to be 160mg / L, stir evenly, then add fruit wine yeast to it, and Ferment at 28°C for 3 days, then carry out alcoholic fermentation at 24°C until the total fermentable sugars in the fermentation broth are completely consumed (alcoholic fermentation takes 9 days), and alcoholic fermented mash is obtained; wherein,

[0046] The fruit wine yeast is composed of Angel wine wine yeast SY and Lalvin wine wine yeast K1-V1116 in a weight ratio of 1:2, and the added amount of the fruit wine yeast is ...

technical field

[0001] The invention relates to the deep processing technology of fruits, in particular to a method for simultaneously preparing fruit raw vinegar and pectin by using pectin-rich fruits as raw materials. Background technique

[0002] The contradiction between the oversupply of the national fresh fruit market and the serious lag of the deep processing industry is very prominent, seriously affecting the income of fruit farmers and the enthusiasm of fruit planting, and there is an urgent need to improve the utilization value of fruit resources. As people pay more and more attention to health, the consumption of fruit vinegar drink made by fermenting fruit into raw vinegar and adding corresponding fruit juice and other food ingredients is in line with the trend of health. The market demand is huge and has broad development prospects.

[0003] Pectin is a macromolecular polysaccharide with complex structure, which is widely used as gelling agent, thickener, stabil...

Examples

Embodiment 1

[0027] Embodiment 1: the preparation of original mango vinegar and pectin

[0028] 1) Select 8-9 points of mature, fresh, and disease-free mangoes, wash and dry them, remove the pits and stems, and beat the pulp. The obtained puree is diluted with pure water to a sugar content of 140g / L to obtain mango pulp;

[0029] 2) Take mango pulp (100kg) and place it in a fermenter, add potassium metabisulfite to it, control the concentration of potassium metabisulfite in the system to be 90mg / L, stir evenly, then add fruit wine yeast to it, and Ferment at 30°C for 2 days, then carry out alcoholic fermentation at 20°C until the total fermentable sugars in the fermentation broth are completely consumed (alcoholic fermentation takes 6 days), and alcoholic fermented mash is obtained; wherein,

[0030] Described fruit wine yeast is made of Angel wine wine yeast SY (Anqi Yeast Co., Ltd., the same below), Lalvin wine wine yeast K1-V1116 (French LALLEMANT company, the same below) and Lalvin win...

Embodiment 2

[0035] Embodiment 2: the preparation of big fruit hawthorn original vinegar and pectin

[0036] 1) Select 8-9 points of ripe, fresh and disease-free large-fruited hawthorn, wash and dry, remove the core and stem, and beat the pulp. The obtained puree is diluted with pure water to a sugar content of 120g / L to obtain the large-fruited hawthorn fruit pulp;

[0037] 2) Take hawthorn fruit pulp (100kg) and place it in a fermenter, add potassium metabisulfite to it, control the concentration of potassium metabisulfite in the system to 120 mg / L, stir well, then add fruit wine yeast to it , fermented at 32°C for 1 day, and then carried out alcoholic fermentation at 18°C ​​until the total fermentable sugars in the fermentation liquid were completely consumed (alcoholic fermentation took 5 days) to obtain alcoholic fermented mash; wherein,

[0038] The fruit wine yeast is composed of Angel wine wine yeast SY, and its addition amount is 0.1% of the weight of the hawthorn pulp;

[0039]...

Embodiment 3

[0043] Embodiment 3: the preparation of original apple cider vinegar and pectin

[0044] 1) Select 8-9 points of mature, fresh, and disease-free mangoes, wash and dry, remove the pits and stems, and beat the pulp. The obtained raw pulp is adjusted to a sugar content of 180g / L with sucrose solution (12wt%) to obtain Apple pulp;

[0045] 2) Take apple pulp (100kg) and place it in a fermenter, add potassium metabisulfite to it, control the concentration of potassium metabisulfite in the system to be 160mg / L, stir evenly, then add fruit wine yeast to it, and Ferment at 28°C for 3 days, then carry out alcoholic fermentation at 24°C until the total fermentable sugars in the fermentation broth are completely consumed (alcoholic fermentation takes 9 days), and alcoholic fermented mash is obtained; wherein,

[0046] The fruit wine yeast is composed of Angel wine wine yeast SY and Lalvin wine wine yeast K1-V1116 in a weight ratio of 1:2, and the added amount of the fruit wine yeast is ...