Process for brewing health-care vinegar beverage by utilizing grape pomace

Abstract

The invention relates to the technical field of brewing a health-care vinegar beverage by using grape skin pomace, and discloses a process for brewing a health-care vinegar beverage by using grape skin pomace, which comprises the following steps: pre-cooling grape skin pomace in a cold storage, and then taking out and placing at room temperature. According to the technology for brewing the health-care vinegar beverage by utilizing the grape pomace, the technology period is short, flavor substances, natural grape pigments and nutrient substances in the pomace can be extracted to the greatest extent during fermentation, the brewed grape fruit vinegar is soft in taste and harmonious in fruit flavor and vinegar fragrance, and the finished product is not added with any essence and pigment, so that the health-care vinegar beverage is suitable for being eaten by people. The grape wine brewing peel residues are green and health-care fermented fruit vinegar, the behavior that fruit juice and table vinegar are blended to prepare fruit vinegar is completely eliminated, the prepared fruit vinegar can be directly used as fruit vinegar for eating and can also be blended to prepare fruit vinegar drinks, high-value utilization of the grape wine brewing peel residues is achieved, good economic benefits and social benefits are achieved, the utilization rate of resources is increased, and the production cost is reduced. The carbon emission can be reduced, so that the sustainable development of the grape processing industry is realized.

Description

Technical Field

[0001] The invention relates to the technical field of brewing health-care vinegar beverages using grape skin residues, in particular to a process for brewing health-care vinegar beverages using grape skin residues. Background Art

[0002] my country's wine producers produce a large amount of grape pomace every year, which used to be discarded as waste and polluted the environment. In recent years, studies have found that grape pomace contains a wealth of ingredients with special nutritional value and pharmacological activity, such as grape seed oil and polyphenol compounds. It can also be used as animal feed and has gradually attracted people's attention. In recent years, there have been many studies on the utilization of grape pomace after winemaking, but most of them are about the extraction and purification of single substances.

[0003] Due to problems with raw materials and processes, the fruit vinegar beverages currently circulating on the market are basically blended, and even edible acetic acid is used instead of fermented fruit vinegar for blending. There are almost no pure brewed ones, which makes these fruit vinegar beverages unsatisfactory in terms of flavor and nutrition, and fail to meet the needs of consumers;

[0004] Therefore, it is imperative to research, develop and utilize grape vinegar beverages using grape skin residues.

[0005] Therefore, the present invention provides a process for brewing a health-care vinegar beverage using grape skin residue to solve the above-mentioned problems. Summary of the invention

[0006] 1. Technical issues to be resolved

[0007] In view of the deficiencies in the prior art, the present invention provides a process for brewing a health vinegar beverage using grape peel residue, which has the following advantages and solves the above-mentioned problems.

[0008] (II) Technical solution

[0009] To achieve the above object, the present invention provides the following technical solutions:

[0010] A process for brewing a health-care vinegar beverage using grape skin residues comprises the following steps:

[0011] Step 1: Pre-cool the grape pomace in a refrigerator at 0-2℃ for 8-12h, then take it out and place it at room temperature for 8-12h. Repeat this cycle 2-4 times to soften the grape pomace gradually and remove the astringency, while making the taste sweet and fragrant.

[0012] Step 2: adding water to the softened grape skin residue and then beating it with a pulper to obtain a fermented homogenate;

[0013] Step 3: Then put the fermentation slurry into a sealed fermentation container, leave an exhaust port in the fermentation container for exhausting fermentation gas, stir regularly and measure specific gravity, and after the residual sugar content of the mash is less than 4g / L, a mixed mash is formed after the alcohol fermentation is completed;

[0014] Step 4: then transferring the mixed wine mash into an acetic acid fermentation container, inoculating acetic acid bacteria to activate seed liquid for acetic acid fermentation, and obtaining fermented vinegar mash when the acetic acid content no longer changes;

[0015] Step 5: Rapidly cool the fermented liquid to below 5°C and filter it using a diatomaceous earth filter;

[0016] Step 6: Detect the acidity and sugar content of the fermentation liquid, control its acidity between 0.6-0.8%, and use a sugar-enhancing agent to adjust its sugar content to 8-10%;

[0017] Step 7: Then add the blending agent to the fermented liquid, put all of them in a stainless steel tank for sealed aging, remove the oak block after 10 days, and obtain the semi-finished grape skin residue health vinegar;

[0018] Step 8: Finally, add diatomaceous earth to the semi-finished product, filter it, sterilize it at 130℃ for 3 seconds, and fill and seal it after the temperature drops to 80℃ to obtain the finished product.

[0019] Preferably, the grape pomace in step 1 is wine grape pomace that has not been squeezed, air-dried or piled outdoors, and has been separated from the wine for no more than 5 days.

[0020] Preferably, the method for preparing the acetic acid bacteria activated seed liquid in step 4 is: firstly, apricot fermented acetic acid is separated from apricot vinegar mash, and then the apricot fermented acetic acid is activated and expanded with grape skin residue fermented wine with an alcohol content of 3%.

[0021] Preferably, 6-10% of the seed liquid is then inoculated into the grape skin and residue mixed mash for acetic acid fermentation.

[0022] Preferably, the added sugar in step six is ​​one of honey and white sugar.

[0023] Preferably, the formulation in step seven is E150a-I caramel color and oak blocks.

[0024] Preferably, the fermentation temperature of the fermentation slurry in step three is controlled at 25-30°C.

[0025] (III) Beneficial effects

[0026] Compared with the prior art, the present invention provides a process for brewing a health-care vinegar beverage using grape skin residue, which has the following beneficial effects:

[0027] 1. The process of brewing health vinegar beverage by using grape skin residue has a short process cycle, and the aroma substances, natural grape pigments and more nutrients in the skin residue can be extracted to the maximum extent during fermentation. The brewed grape vinegar has a soft taste, and the fruit flavor and vinegar aroma are more coordinated. No flavors and pigments are added to the finished product. It is a green and health-care fermented fruit vinegar, which completely gets rid of the practice of preparing fruit vinegar by blending fruit juice and vinegar. The prepared fruit vinegar can be directly used as fruit vinegar for consumption, and can also be prepared into fruit vinegar drink after being blended;

[0028] 2. The process of brewing health vinegar beverage using grape skin residue makes high-value utilization of grape winemaking skin residue, while reducing the environmental pressure caused by by-products. It has good economic and social benefits, improves resource utilization, reduces carbon emissions, and thus achieves sustainable development of the grape processing industry. DETAILED DESCRIPTION

[0029] The following will be combined with the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0030] Embodiment 1:

[0031] A process for brewing a health-care vinegar beverage using grape skin residues comprises the following steps:

[0032] Step 1: Pre-cool the grape pomace in a refrigerator at 0°C for 8 hours, then take it out and place it at room temperature for 8 hours. Repeat this cycle twice, so that the grape pomace gradually softens and the astringency is removed, while the taste is sweet and rich.

[0033] Grape pomace refers to wine grape pomace that has not been squeezed, dried outdoors or piled up, and has been separated from the wine for no more than 5 days;

[0034] Step 2: adding water to the softened grape skin residue and then beating it with a pulper to obtain a fermented homogenate;

[0035] Step 3: then put the fermentation slurry into a sealed fermentation container, leave an exhaust port in the fermentation container for exhausting fermentation gas, control the fermentation temperature of the fermentation slurry at 25°C, stir and measure specific gravity regularly, and after the residual sugar content of the mash is less than 4g / L, a mixed mash is formed after the alcohol fermentation is completed;

[0036] Step 4: then transferring the mixed wine mash into an acetic acid fermentation container, inoculating acetic acid bacteria to activate seed liquid for acetic acid fermentation, and obtaining fermented vinegar mash when the acetic acid content no longer changes;

[0037] The preparation method of acetic acid bacteria activated seed liquid is as follows: firstly, apricot fermented acetic acid is separated from apricot vinegar mash, and then the apricot fermented acetic acid is activated and expanded with grape skin residue fermented wine with an alcohol content of 3%; then 6% seed liquid is inoculated into the grape skin residue mixed wine mash for acetic acid fermentation;

[0038] Step 5: Rapidly cool the fermented liquid to below 5°C and filter it using a diatomaceous earth filter;

[0039] Step 6: Detect the acidity and sugar content of the fermentation liquid, control its acidity between 0.6%, and adjust its sugar content to 8% with a sugar increaser, wherein the sugar increaser is honey;

[0040] Step 7: Then, a blending agent is added to the fermented liquid, and all are placed in a stainless steel tank for sealed aging. After 10 days, the oak block is removed to obtain a semi-finished grape skin residue health vinegar, wherein the blending agent is E150a-I caramel pigment and oak block;

[0041] Step 8: Finally, add diatomaceous earth to the semi-finished product, filter it, sterilize it at 130℃ for 3 seconds, and fill and seal it after the temperature drops to 80℃ to obtain the finished product.

[0042] Embodiment 2:

[0043] A process for brewing a health-care vinegar beverage using grape skin residues comprises the following steps:

[0044] Step 1: Pre-cool the grape pomace in a refrigerator at 0°C for 8 hours, then take it out and place it at room temperature for 8 hours. Repeat this cycle twice, so that the grape pomace gradually softens and the astringency is removed, while the taste is sweet and rich.

[0045] Grape pomace refers to wine grape pomace that has not been squeezed, dried outdoors or piled up, and has been separated from the wine for no more than 5 days;

[0046] Step 2: adding water to the softened grape skin residue and then beating it with a pulper to obtain a fermented homogenate;

[0047] Step 3: then put the fermentation slurry into a sealed fermentation container, leave an exhaust port in the fermentation container for exhausting fermentation gas, control the fermentation temperature of the fermentation slurry at 25°C, stir and measure specific gravity regularly, and after the residual sugar content of the mash is less than 4g / L, a mixed mash is formed after the alcohol fermentation is completed;

[0048] Step 4: then transferring the mixed wine mash into an acetic acid fermentation container, inoculating acetic acid bacteria to activate seed liquid for acetic acid fermentation, and obtaining fermented vinegar mash when the acetic acid content no longer changes;

[0049] The preparation method of acetic acid bacteria activated seed liquid is as follows: firstly, apricot fermented acetic acid is separated from apricot vinegar mash, and then the apricot fermented acetic acid is activated and expanded with grape skin residue fermented wine with an alcohol content of 3%; then 6% seed liquid is inoculated into the grape skin residue mixed wine mash for acetic acid fermentation;

[0050] Step 5: Rapidly cool the fermented liquid to below 5°C and filter it using a diatomaceous earth filter;

[0051] Step 6: Detect the acidity and sugar content of the fermentation liquid, control its acidity between 0.6%, and adjust its sugar content to 8% with a sugar increaser, wherein the sugar increaser is honey;

[0052] Step 7: Then, a blending agent is added to the fermented liquid, and all are placed in a stainless steel tank for sealed aging. After 10 days, the oak block is removed to obtain a semi-finished grape skin residue health vinegar, wherein the blending agent is E150a-I caramel pigment and oak block;

[0053] Step 8: Finally, add diatomaceous earth to the semi-finished product, filter it, sterilize it at 130℃ for 3 seconds, and fill and seal it after the temperature drops to 80℃ to obtain the finished product.

[0054] Embodiment three:

[0055] A process for brewing a health-care vinegar beverage using grape skin residues comprises the following steps:

[0056] Step 1: Pre-cool the grape pomace in a refrigerator at 2°C for 12 hours, then take it out and place it at room temperature for 12 hours. Repeat this cycle 4 times to gradually soften the grape pomace and remove the astringency, while making the taste sweet and rich.

[0057] Grape pomace refers to wine grape pomace that has not been squeezed, dried outdoors or piled up, and has been separated from the wine for no more than 5 days;

[0058] Step 2: adding water to the softened grape skin residue and then beating it with a pulper to obtain a fermented homogenate;

[0059] Step 3: then put the fermentation slurry into a sealed fermentation container, leave an exhaust port in the fermentation container for exhausting fermentation gas, control the fermentation temperature of the fermentation slurry at 30°C, stir and measure specific gravity regularly, and after the residual sugar content of the mash is less than 4g / L, a mixed mash is formed after the alcohol fermentation is completed;

[0060] Step 4: then transferring the mixed wine mash into an acetic acid fermentation container, inoculating acetic acid bacteria to activate seed liquid for acetic acid fermentation, and obtaining fermented vinegar mash when the acetic acid content no longer changes;

[0061] The preparation method of acetic acid bacteria activated seed liquid is as follows: firstly, apricot fermented acetic acid is separated from apricot vinegar mash, and then the apricot fermented acetic acid is activated and expanded with grape skin residue fermented wine with an alcohol content of 3%; then 10% of the seed liquid is inoculated into the grape skin residue mixed wine mash for acetic acid fermentation;

[0062] Step 5: Rapidly cool the fermented liquid to below 5°C and filter it using a diatomaceous earth filter;

[0063] Step 6: Detect the acidity and sugar content of the fermentation liquid, control its acidity between 0.8%, and adjust its sugar content to 10% with a sugar increaser, wherein the sugar increaser is white sugar;

[0064] Step 7: Then, a blending agent is added to the fermented liquid, and all are placed in a stainless steel tank for sealed aging. After 10 days, the oak block is removed to obtain a semi-finished grape skin residue health vinegar, wherein the blending agent is E150a-I caramel pigment and oak block;

[0065] Step 8: Finally, add diatomaceous earth to the semi-finished product, filter it, sterilize it at 130℃ for 3 seconds, and fill and seal it after the temperature drops to 80℃ to obtain the finished product.

[0066] Embodiment 4:

[0067] A process for brewing a health-care vinegar beverage using grape skin residues comprises the following steps:

[0068] Step 1: Pre-cool the grape pomace in a refrigerator at 2°C for 12 hours, then take it out and place it at room temperature for 12 hours. Repeat this cycle 4 times to gradually soften the grape pomace and remove the astringency, while making the taste sweet and rich.

[0069] Grape pomace refers to wine grape pomace that has not been squeezed, dried outdoors or piled up, and has been separated from the wine for no more than 5 days;

[0070] Step 2: adding water to the softened grape skin residue and then beating it with a pulper to obtain a fermented homogenate;

[0071] Step 3: then put the fermentation slurry into a sealed fermentation container, leave an exhaust port in the fermentation container for exhausting fermentation gas, control the fermentation temperature of the fermentation slurry at 25°C, stir and measure specific gravity regularly, and after the residual sugar content of the mash is less than 4g / L, a mixed mash is formed after the alcohol fermentation is completed;

[0072] Step 4: then transferring the mixed wine mash into an acetic acid fermentation container, inoculating acetic acid bacteria to activate seed liquid for acetic acid fermentation, and obtaining fermented vinegar mash when the acetic acid content no longer changes;

[0073] The preparation method of acetic acid bacteria activated seed liquid is as follows: firstly, apricot fermented acetic acid is separated from apricot vinegar mash, and then the apricot fermented acetic acid is activated and expanded with grape skin residue fermented wine with an alcohol content of 3%; then 6% seed liquid is inoculated into the grape skin residue mixed wine mash for acetic acid fermentation;

[0074] Step 5: Rapidly cool the fermented liquid to below 5°C and filter it using a diatomaceous earth filter;

[0075] Step 6: Detect the acidity and sugar content of the fermentation liquid, control its acidity between 0.6%, and adjust its sugar content to 8% with a sugar increaser, wherein the sugar increaser is honey;

[0076] Step 7: Then, a blending agent is added to the fermented liquid, and all are placed in a stainless steel tank for sealed aging. After 10 days, the oak block is removed to obtain a semi-finished grape skin residue health vinegar, wherein the blending agent is E150a-I caramel pigment and oak block;

[0077] Step 8: Finally, add diatomaceous earth to the semi-finished product, filter it, sterilize it at 130℃ for 3 seconds, and fill and seal it after the temperature drops to 80℃ to obtain the finished product.

[0078] The invention has the beneficial effects that the process of brewing health-care vinegar beverage by using grape skin residue has a short process cycle, and the aroma substances, natural grape pigments and more nutrients in the skin residue can be extracted to the maximum extent during fermentation, the brewed grape vinegar has a soft taste, and the fruit flavor and vinegar aroma are relatively coordinated, and no flavor and pigment are added to the finished product, so that it is a green and health-care fermented fruit vinegar, which completely gets rid of the behavior of preparing fruit vinegar by blending fruit juice and vinegar, and the prepared fruit vinegar can be directly used as fruit vinegar for consumption, and can also be prepared into fruit vinegar drink after being formulated, so that the grape winemaking skin residue is highly valued, and the environmental pressure caused by by-products is reduced, the economic benefit and social benefit are very good, the utilization rate of resources is improved, and carbon emission can be reduced, so as to realize the sustainable development of the grape processing industry.

[0079] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A process for brewing a health-care vinegar beverage using grape skin residue, characterized in that: The following steps are involved: Step 1: Pre-cool the grape pomace in a refrigerator at 0-2°C for 8-12 hours, then take it out and place it at room temperature for 8-12 hours. Repeat this cycle 2-4 times to gradually soften the grape pomace and remove the astringency. Step 2: adding water to the softened grape skin residue and then beating it with a pulper to obtain a fermented homogenate; Step 3: Then put the fermentation slurry into a sealed fermentation container, leave an exhaust port in the fermentation container for exhausting fermentation gas, stir regularly and measure specific gravity, and after the residual sugar content of the mash is less than 4g / L, a mixed mash is formed after the alcohol fermentation is completed; Step 4: then transferring the mixed wine mash into an acetic acid fermentation container, inoculating acetic acid bacteria to activate seed liquid for acetic acid fermentation, and obtaining fermented vinegar mash when the acetic acid content no longer changes; Step 5: Rapidly cool the fermented liquid to below 5°C and filter it using a diatomaceous earth filter; Step 6: Detect the acidity and sugar content of the fermentation liquid, control its acidity between 0.6-0.8%, and use a sugar-enhancing agent to adjust its sugar content to 8-10%; Step 7: Then add the blending agent to the fermented liquid, put all of them in a stainless steel tank for sealed aging, remove the oak block after 10 days, and obtain the semi-finished grape skin residue health vinegar; Step 8: Finally, add diatomaceous earth to the semi-finished product, filter it, sterilize it at 130℃ for 3 seconds, and fill and seal it after the temperature drops to 80℃ to obtain the finished product.

2. The process for brewing a health vinegar beverage using grape skin residue according to claim 1, characterized in that: The grape pomace in step 1 is wine grape pomace that has not been squeezed, air-dried or piled outdoors, and has been separated from the wine for no more than 5 days.

3. The process for brewing a health-care vinegar beverage using grape pomace according to claim 1, characterized in that: The preparation method of the acetic acid bacteria activated seed liquid in step 4 is: firstly, apricot fermented acetic acid is separated from apricot vinegar mash, and then the apricot fermented acetic acid is activated and expanded with grape skin residue fermented wine with an alcohol content of 3%.

4. The process for brewing a health-care vinegar beverage using grape pomace according to claim 3, characterized in that: Then 6-10% of the seed liquid is inoculated into the grape skin and residue mixed mash for acetic acid fermentation.

5. The process for brewing a health vinegar beverage using grape skin residue according to claim 1, characterized in that: The added sugar in step six is ​​one of honey and white sugar.

6. The process for brewing a health-care vinegar beverage using grape pomace according to claim 1, characterized in that: The blending agents in step seven are E150a-I caramel color and oak blocks.

7. The process for brewing a health-care vinegar beverage using grape pomace according to claim 1, characterized in that: In the step 3, the fermentation temperature of the homogenate is controlled at 25-30°C.