Preparation method of citrus vinegar

Abstract

The invention discloses a preparation method of citrus vinegar. The preparation method comprises the following steps: S1, cleaning, disinfecting and drying oranges, separating orange peels from orange flesh, retaining the orange peels, smashing the orange flesh, and taking the smashed orange flesh and the orange peels as fermentation raw materials; s2, performing enzymolysis treatment; s3, uniformly stirring with vinegar liquid, and sealing for 12-24 hours; s4, taking out the orange peel from the vinegar liquid, and filtering the solution; s5, selecting a heatable container, adding a proper amount of water into the heatable container, boiling the water, adding rock sugar into the hot water, and cooling the prepared sugar water after the rock sugar is completely dissolved; s6, adding a small amount of cooled sugar water in the step S5 into the filtered solution for multiple times, then adding nutritive salt, inoculating active acetic bacteria, and performing sealed fermentation for 4-6 months to obtain citrus vinegar; and S7, filling and delivery. According to the method, the orange peel and the orange pulp are fully utilized, and the orange vinegar which is clear, high in product quality and good in health care and food treatment effect can be prepared.

Description

Technical Field

[0001] The invention relates to the technical field of fruit vinegar preparation, in particular to a method for preparing citrus vinegar. Background Art

[0002] Citrus vinegar is made from citrus, fine rock sugar, brown rice vinegar or aged vinegar. It helps to protect the eyes, has the advantages of promoting salivation, appetizing, increasing vitality, preventing colds, moistening the lungs and relieving coughs, relieving chest depression, regulating qi and blood, digesting food accumulation, slowing down aging, maintaining cardiovascular health and easing blood pressure. Citrus vinegar is a new type of beverage that integrates nutrition, health care and diet therapy functions.

[0003] Reference is now made to the invention patent for the preparation method of citrus vinegar with application number 201610601840.2, which discloses the following content: "Collect fresh citrus; pre-treat the citrus to obtain citrus juice; perform alcohol fermentation on the citrus juice to obtain citrus alcohol fermentation liquid; perform acetic acid fermentation on the citrus alcohol fermentation liquid to obtain citrus acid vinegar liquid; filter and sterilize the citrus acid vinegar liquid in sequence to obtain citrus vinegar; vacuum-pack the citrus vinegar to which the citrus flavoring agent and the citrus preservative are added". A detailed analysis of the patent shows that it uses citrus juice as the fermentation raw material, while citrus juice is the product of juicing, and citrus peel is not well utilized, resulting in poor economic benefits of the preparation process. In addition, the pretreatment is only simple heating or disinfection with a treating agent, and pectin and protein are not removed, resulting in complexation and agglomeration with mineral elements in the citrus juice during the fermentation process, resulting in turbidity of the prepared citrus vinegar. Summary of the invention

[0004] In view of the above-mentioned shortcomings of the prior art, the object of the present invention is to provide a method for preparing citrus vinegar, which makes full use of the peel and pulp of citrus to obtain clear citrus vinegar with high product quality and good health and food efficacy.

[0005] A method for preparing citrus vinegar comprises the following steps:

[0006] S1: washing, disinfecting and drying citrus fruits, separating the peel from the flesh, retaining the peel, and crushing the flesh, which are then used together with the peel as fermentation raw materials;

[0007] S2 uses an enzyme preparation to perform enzymatic hydrolysis on the fermentation raw material;

[0008] S3: adding the enzymatically treated material into a container containing vinegar solution, stirring evenly, and sealing for 12 to 24 hours;

[0009] S4: taking out the orange peel from the vinegar solution, storing it for later use, and filtering the solution;

[0010] S5: first select a heatable container, add an appropriate amount of water into the container, boil the water, add rock sugar into the hot water, wait for the rock sugar to completely dissolve, and then cool the prepared sugar water;

[0011] S6: adding the cooled sugar water in S5 to the filtered solution in small amounts several times, then adding nutrient salts, inoculating active acetic acid bacteria, and sealing and fermenting for 4 to 6 months to obtain citrus vinegar;

[0012] S7 filling and delivery.

[0013] In one embodiment, fresh citrus fruits are selected for washing, and then sterilized and dried at 60-80° C. for 40-60 minutes; the crushing process is carried out in a crusher with an operating speed of 200-300 r / min and a crushing time of 20-30 minutes.

[0014] In one embodiment, the enzyme preparation uses pectinase, cellulase or protease, and synchronous stirring is performed during the enzymatic hydrolysis treatment, and the enzymatic hydrolysis reaction time is 8 to 12 minutes.

[0015] In one embodiment, the vinegar liquid is brown rice vinegar or aged vinegar.

[0016] In one embodiment, the container is heated by electric heating, and the sugar water is cooled by natural cooling.

[0017] In one embodiment, the water is distilled water, and the rock sugar is crushed before being added; when the sugar water and the solution are mixed, a stirring mechanism is used to stir the liquid to speed up the mixing speed between the sugar water and the solution.

[0018] In one embodiment, the active acetic acid bacteria are added in an amount of 1% to 2% of the fermentation raw material; the nutrient salt has the following components: 8 to 12 parts of complex amino acids, 13 to 16 parts of yeast powder, 2 to 4 parts of complex vitamins, and 4 to 7 parts of inorganic salts.

[0019] In one embodiment, the nutrient salt has the following components: 10 parts of complex amino acids, 15 parts of yeast powder, 3 parts of complex vitamins, and 6 parts of inorganic salts.

[0020] In one embodiment, glutamic acid, phenylalanine, leucine and valine are mixed in a ratio of 0.5-1:1-1.5:1:0.5-1.5 to obtain the composite amino acid.

[0021] In one embodiment, vitamin C, B vitamins, vitamin A and vitamin D are mixed in a ratio of 1:1-1.2:0.5-0.7:0.5-1 to obtain the vitamin complex.

[0022] Compared with the prior art, the present invention has the following beneficial effects:

[0023] The present invention can utilize the citrus peel by soaking the citrus peel and the pulp in vinegar together, thereby enhancing the health care and dietetic effects of the citrus peel, and the citrus peel can be made into a by-product for sale, thereby improving the economic benefits of the product.

[0024] The invention degrades macromolecular substances such as pectin and protein in the fermentation raw materials through enzymatic treatment, thereby overcoming the problem that pectin and protein are complexed and agglomerated with mineral elements in citrus juice during the fermentation process, resulting in turbidity of the prepared citrus vinegar, so that the prepared citrus vinegar is clear and has high product quality.

[0025] The present invention adds nutrient salts and cooperates with active acetic acid bacteria to promote the fermentation process, thereby improving the fermentation efficiency and achieving the effect of improving the production efficiency of the citrus vinegar preparation process. DETAILED DESCRIPTION

[0026] In order to make the purpose, technical scheme and advantages of the present invention clearer, the present invention is further described in detail below in conjunction with the embodiments. Additional aspects and advantages of the present invention will be given in part in the following description, and will become apparent from the following description, or will be understood through the practice of the present invention. It should be understood that the following description is only used to explain the present invention and is not intended to limit the present invention.

[0027] As used herein, the terms "comprises," "including," "contains," or any other variation thereof, are intended to cover a non-exclusive inclusion. For example, a composition, process, method, article, or apparatus that comprises the listed elements is not necessarily limited to only those elements but may include other elements not expressly listed or inherent to such composition, process, method, article, or apparatus.

[0028] When an amount, concentration, or other value or parameter is expressed as a range, a preferred range, or a range limited by a series of upper preferred values ​​and lower preferred values, this should be understood as specifically disclosing all ranges formed by any pairing of any range upper limit or preferred value with any range lower limit or preferred value, regardless of whether the range is disclosed separately. For example, when a range of "1 to 5" is disclosed, the described range should be interpreted as including a range of "1 to 4", "1 to 3", "1 to 2", "1 to 2 and 4 to 5", "1 to 3 and 5" etc. When a numerical range is described in this article, unless otherwise specified, the range is intended to include its end values ​​and all integers and fractions within the range.

[0029] The specific embodiments of the present invention are described in detail below.

[0030] Example 1

[0031] This embodiment provides a method for preparing citrus vinegar, which comprises the following steps:

[0032] S1: After washing, sterilizing and drying the citrus, the peel and the flesh are separated, the peel is retained, and the flesh is crushed and used together with the peel as a fermentation raw material. Fresh citrus is selected for rinsing, and then sterilized and dried at 60° C. for 60 minutes. The crushing process is carried out in a crusher with a working speed of 200 r / min and a crushing time of 30 minutes.

[0033] S2: using pectinase to perform enzymatic hydrolysis on the fermentation raw material. During the enzymatic hydrolysis, stirring is performed synchronously, and the enzymatic hydrolysis reaction time is 8 minutes.

[0034] S3: adding the enzymatically hydrolyzed material into a container containing brown rice vinegar, stirring evenly, and sealing for 12 hours.

[0035] S4: remove the orange peel from the vinegar solution, store it for later use, and then filter the solution. In this embodiment, the orange peel can be made into a by-product later.

[0036] S5 first selects a heatable container, adds an appropriate amount of water into the container, boils the water, then adds rock sugar into the hot water, and after the rock sugar is completely dissolved, cools the prepared syrup. The water is distilled water, and the rock sugar is crushed before adding. The heating method of the container is electric heating, and the cooling method of the syrup is natural cooling. When the syrup and the solution are mixed, the liquid is stirred by a stirring mechanism to accelerate the mixing speed between the syrup and the solution.

[0037] S6 adds the cooled sugar water in S5 to the filtered solution (membrane filtration) several times in small amounts, then adds nutrient salts, inoculates active acetic acid bacteria, and seals and ferments for 4 months to obtain citrus vinegar. The amount of active acetic acid bacteria added is 1%% of the fermentation raw material; the nutrient salts have the following components: 8 parts of complex amino acids, 13 parts of yeast powder, 2 parts of complex vitamins, and 4 parts of inorganic salts. Glutamic acid, phenylalanine, leucine and valine are mixed in a ratio of 0.5:1:1:0.5 to obtain the complex amino acids. Vitamin C, B vitamins, vitamin A and vitamin D are mixed in a ratio of 1:1:0.5:0.5 to obtain the complex vitamins. In the present invention, sugar water is used as a carbon source, yeast powder is used as a nitrogen source, and inorganic salts are used to supplement mineral components, which are supplied to active acetic acid bacteria as energy substances together with complex amino acids and complex vitamins for fermentation production. Active acetic acid bacteria use nutrient salts for fermentation metabolism to produce acid, a dissolved metabolite. Nutrient salts are added in combination with active acetic acid bacteria to promote the fermentation process, thereby improving the fermentation efficiency and achieving the effect of improving the production efficiency of the citrus vinegar preparation process.

[0038] S7 filling and delivery.

[0039] Example 2

[0040] This embodiment provides a method for preparing citrus vinegar, which comprises the following steps:

[0041] S1: After washing, sterilizing and drying the citrus, the peel and the flesh are separated, the peel is retained, and the flesh is crushed and used together with the peel as a fermentation raw material. Fresh citrus is selected for rinsing, and then sterilized and dried at 70°C for 50 minutes. The crushing process is carried out in a crusher with a working speed of 250r / min and a crushing time of 25 minutes.

[0042] S2: using cellulase to perform enzymatic hydrolysis on the fermentation raw material. During the enzymatic hydrolysis, stirring is performed synchronously, and the enzymatic hydrolysis reaction time is 10 minutes.

[0043] S3 adds the material after enzymatic hydrolysis into the container containing aged vinegar, stirs evenly, and seals for 18 hours.

[0044] S4: remove the orange peel from the vinegar solution, store it for later use, and then filter the solution. In this embodiment, the orange peel can be made into a by-product later.

[0045] S5 first selects a heatable container, adds an appropriate amount of water into the container, boils the water, then adds rock sugar into the hot water, and after the rock sugar is completely dissolved, cools the prepared syrup. The water is distilled water, and the rock sugar is crushed before adding. The heating method of the container is electric heating, and the cooling method of the syrup is natural cooling. When the syrup and the solution are mixed, the liquid is stirred by a stirring mechanism to accelerate the mixing speed between the syrup and the solution.

[0046] S6 adds the cooled sugar water in S5 to the filtered solution (membrane filtration) several times in small amounts, then adds nutrient salts, inoculates active acetic acid bacteria, and seals and ferments for 5 months to obtain citrus vinegar. The amount of active acetic acid bacteria added is 1.5% of the fermentation raw material; the nutrient salts have the following components: 10 parts of complex amino acids, 15 parts of yeast powder, 3 parts of complex vitamins, and 6 parts of inorganic salts. Glutamic acid, phenylalanine, leucine and valine are mixed in a ratio of 0.8:1.2:1:1 to obtain the complex amino acids. Vitamin C, B vitamins, vitamin A and vitamin D are mixed in a ratio of 1:1.1:0.6:0.7 to obtain the complex vitamins. In the present invention, sugar water is used as a carbon source, yeast powder is used as a nitrogen source, and inorganic salts are used to supplement mineral components, which are supplied to active acetic acid bacteria together with complex amino acids and complex vitamins as energy substances for fermentation production. Active acetic acid bacteria use nutrient salts for fermentation metabolism to produce acid, a dissolved metabolite. Nutrient salts are added in combination with active acetic acid bacteria to promote the fermentation process, thereby improving the fermentation efficiency and achieving the effect of improving the production efficiency of the citrus vinegar preparation process.

[0047] Example 3

[0048] This embodiment provides a method for preparing citrus vinegar, which comprises the following steps:

[0049] S1: After washing, sterilizing and drying the citrus, the peel and the flesh are separated, the peel is retained, and the flesh is crushed and used together with the peel as a fermentation raw material. Fresh citrus is selected for rinsing, and then sterilized and dried at 80°C for 60 minutes. The crushing process is carried out in a crusher with a working speed of 300r / min and a crushing time of 30 minutes.

[0050] S2: using protease to perform enzymatic hydrolysis on the fermentation raw material. During the enzymatic hydrolysis, stirring is performed synchronously, and the enzymatic hydrolysis reaction time is 12 minutes.

[0051] S3: adding the material after enzymatic hydrolysis into the container containing brown rice vinegar, stirring evenly, and sealing for 12 to 24 hours.

[0052] S4: remove the orange peel from the vinegar solution, store it for later use, and then filter the solution. In this embodiment, the orange peel can be made into a by-product later.

[0053] S5 first selects a heatable container, adds an appropriate amount of water into the container, boils the water, then adds rock sugar into the hot water, and after the rock sugar is completely dissolved, cools the prepared syrup. The water is distilled water, and the rock sugar is crushed before adding. The heating method of the container is electric heating, and the cooling method of the syrup is natural cooling. When the syrup and the solution are mixed, the liquid is stirred by a stirring mechanism to accelerate the mixing speed between the syrup and the solution.

[0054] S6 adds the cooled sugar water in S5 to the solution that has been filtered (membrane filtered) several times in small amounts, then adds nutrient salts, inoculates active acetic acid bacteria, and seals and ferments for 6 months to obtain citrus vinegar. The amount of active acetic acid bacteria added is 2% of the fermentation raw material. The nutrient salts have the following components: 12 parts of complex amino acids, 16 parts of yeast powder, 4 parts of complex vitamins, and 7 parts of inorganic salts. Glutamic acid, phenylalanine, leucine and valine are mixed in a ratio of 1:1.5:1:1.5 to obtain the complex amino acids. Vitamin C, B vitamins, vitamin A and vitamin D are mixed in a ratio of 1:1.2:0.7:1 to obtain the complex vitamins. In the present invention, sugar water is used as a carbon source, yeast powder is used as a nitrogen source, and inorganic salts are used to supplement mineral components, which are supplied to active acetic acid bacteria as energy substances together with complex amino acids and complex vitamins for fermentation production. Active acetic acid bacteria use nutrient salts for fermentation metabolism to produce acid, a dissolved metabolite. Nutrient salts are added in combination with active acetic acid bacteria to promote the fermentation process, thereby improving the fermentation efficiency and achieving the effect of improving the production efficiency of the citrus vinegar preparation process.

[0055] The above embodiments are merely preferred implementations of the present invention. Any simple modification, amendment and substitution of the above embodiments based on the technical essence of the present invention shall fall within the scope of the technical solution of the present invention.

Claims

1. A method for preparing citrus vinegar, characterized in that: The following steps are involved: S1: washing, disinfecting and drying citrus fruits, separating the peel from the flesh, retaining the peel, and crushing the flesh, which are then used together with the peel as fermentation raw materials; S2 uses an enzyme preparation to perform enzymatic hydrolysis on the fermentation raw material; S3: adding the enzymatically treated material into a container containing vinegar solution, stirring evenly, and sealing for 12 to 24 hours; S4: taking out the orange peel from the vinegar solution, storing it for later use, and filtering the solution; S5: first select a heatable container, add an appropriate amount of water into the container, boil the water, add rock sugar into the hot water, wait for the rock sugar to completely dissolve, and then cool the prepared sugar water; S6: adding the cooled sugar water in S5 to the filtered solution in small amounts several times, then adding nutrient salts, inoculating active acetic acid bacteria, and sealing and fermenting for 4 to 6 months to obtain citrus vinegar; S7 filling and delivery.

2. The method for preparing citrus vinegar according to claim 1, characterized in that: Select fresh citrus fruits, rinse them, and then sterilize and dry them at 60-80℃ for 40-60 minutes; The crushing process is carried out in a crusher, the working speed is 200-300r / min, and the crushing time is 20-30min.

3. The method for preparing citrus vinegar according to claim 1, characterized in that: The enzyme preparation uses pectinase, cellulase or protease, and synchronous stirring is performed during the enzymatic hydrolysis treatment, and the enzymatic hydrolysis reaction time is 8 to 12 minutes.

4. The method for preparing citrus vinegar according to claim 1, characterized in that: The vinegar liquid is brown rice vinegar or aged vinegar.

5. The method for preparing citrus vinegar according to claim 1, characterized in that: The container is heated by electric heating, and the sugar water is cooled by natural cooling.

6. The method for preparing citrus vinegar according to claim 1, characterized in that: The water is distilled water, and the crystal sugar is crushed before adding; When the sugar water and the solution are mixed, the liquid is stirred by a stirring mechanism to accelerate the mixing speed between the sugar water and the solution.

7. The method for preparing citrus vinegar according to claim 1, characterized in that: The active acetic acid bacteria are added in an amount of 1% to 2% of the fermentation raw material; the nutrient salt has the following components: 8 to 12 parts of complex amino acids, 13 to 16 parts of yeast powder, 2 to 4 parts of complex vitamins, and 4 to 7 parts of inorganic salts.

8. The method for preparing citrus vinegar according to claim 7, characterized in that: The nutrient salt has the following components: 10 parts of complex amino acids, 15 parts of yeast powder, 3 parts of complex vitamins, and 6 parts of inorganic salts.

9. The method for preparing citrus vinegar according to claim 8, characterized in that: The composite amino acid is obtained by mixing glutamic acid, phenylalanine, leucine and valine in a ratio of 0.5-1:1-1.5:1:0.5-1.

5.

10. The method for preparing citrus vinegar according to claim 9, characterized in that: The vitamin complex is obtained by mixing vitamin C, B vitamins, vitamin A and vitamin D in a ratio of 1:1-1.2:0.5-0.7:0.5-1.