A method for brewing yellow skin vinegar

Abstract

The present application belongs to the technical field of food processing, and particularly relates to a kind of yellow skin vinegar brewing method, comprising the following steps: S1. the fresh fruit of the day picked yellow skin is cored, and cored fresh fruit is obtained;S2. the cored fresh fruit is placed in a fermentation jar, and add glutinous rice vinegar and granulated sugar;S3. the mouth of the fermentation jar is sealed with 4-8 layers of sterilized gauze, and fermentation is carried out;S4. after stirring, the mouth of the fermentation jar is sealed with a fresh-keeping and breathable film, and fermentation is continued;S5. the mouth is sealed with a completely sealed film, and fermentation is continued;S6. separate the liquid, let it stand to clarify, take the supernatant, sterilize and disinfect, and the yellow skin vinegar is obtained.The present application adopts the raw material processing method of picking, washing and coring on the same day, and putting into the jar on the same day, which helps to improve the quality of the finished fruit vinegar;At the same time, the granulated sugar is added in batches at different positions, so that the finished yellow skin vinegar has a mellow taste and a soft and round sour taste.In summary, the fruit vinegar brewing method of the present application can provide support for the development of fruit vinegar products using yellow skin as raw material, and has important significance.

Description

Technical Field

[0001] This invention belongs to the field of food processing technology, and specifically relates to a method for brewing yellow-skin vinegar. Background Technology

[0002] Fruit vinegar is a beverage made primarily from fruit, combining the nutritional and health benefits of both fruit and vinegar. In recent years, developing new types of fruit vinegar using single or mixed fruits as raw materials has become a hot topic in the industry, with various products such as sugarcane vinegar, monk fruit vinegar, dragon fruit and passion fruit mixed fruit vinegar, golden prickly pear vinegar, and plum mixed fruit vinegar already reported.

[0003] Wampee (Clausena lansium) is an evergreen tree belonging to the Rutaceae family and the Clausena genus. It is widely cultivated in Guangdong, Guangxi, Hainan, and Fujian provinces. The fruit is rich in flavonoids, polyphenols, vitamin C, and the carbazole alkaloid xanthine unique to the Clausena genus. The peel contains volatile essential oils such as β-pinene, limonene, and γ-terpinene, giving it a unique citrus-pine complex aroma. However, there are currently no fruit vinegar products made from wampee.

[0004] Current methods for preparing fruit vinegar generally employ a process involving pulping, enzymatic hydrolysis, inoculation with commercial yeast, and fermentation with acetic acid bacteria. However, directly applying these methods to the brewing of wampee vinegar has certain drawbacks: the pulping and enzymatic hydrolysis processes damage the fruit's cell structure, causing volatile terpenoid aroma components such as β-pinene, limonene, and γ-terpinene in the wampee peel to volatilize and dissipate during fermentation, resulting in the finished vinegar losing the unique aroma characteristics of wampee; furthermore, fruits that have been stored for a long time after harvesting experience a decline in their endogenous β-glucosidase during washing and pulping, leading to softening of the pulp and the release of tannins during pulping, increasing astringency; secondly, wampee seeds contain limonene-like bitter substances, and conventional pulping processes crush the seeds along with the fruit, allowing these bitter substances to enter the fermentation liquid. Subsequent alkaline debittering processes can lead to a decrease in wampee amide content, affecting the quality of the wampee vinegar. Summary of the Invention

[0005] The purpose of this invention is to provide a method for brewing yellow-skin vinegar to solve the problems existing in the prior art.

[0006] To achieve the above objectives, the present invention provides the following technical solution: A method for brewing yellow-skin vinegar includes the following steps: S1. Wash the fresh yellow-skinned fruit picked that day with clean water, drain and dry it, remove the pits manually while keeping the flesh intact, and obtain pitted fresh fruit; S2. Place the pitted fresh fruit into the fermentation tank. Add the glutinous rice vinegar first, according to the mass ratio of pitted fresh fruit: glutinous rice vinegar: rock sugar of 4:0.5-1:1. Then add 40-60% of the total mass of rock sugar into the mixture. Cover the mouth of the fermentation tank with the remaining rock sugar. S3. Seal the mouth of the fermentation tank with 4-8 layers of sterilized gauze and ferment at 25-45℃ for 25-30 days; S4. After stirring the fermentation tank, seal the opening of the fermentation tank with a breathable plastic film and continue fermentation for 25-35 days; S5. Seal the container completely with a sealing film after opening and continue fermentation for 25-35 days; S6. Separate the liquid, let it stand at 2-5℃ for 25-35 days to clarify, take the supernatant, sterilize and disinfect it to obtain the yellow skin vinegar.

[0007] Furthermore, the alcohol content of the glutinous rice vinegar is 3.5-4.0 degrees.

[0008] Furthermore, in step S2, the mass ratio of pitted fresh fruit, glutinous rice vinegar, and rock sugar is 4:1:1.

[0009] Furthermore, in step S2, after the fermentation tank is cleaned, it is sun-dried, disinfected with 9-degree rice vinegar, and air-dried for later use.

[0010] Furthermore, the fermentation time in step S3 is 28 days, the fermentation time in step S4 is 30 days, the fermentation time in step S5 is 30 days, and the settling and clarification time in step S6 is 30 days.

[0011] Compared with the prior art, the present invention has the following beneficial effects: This invention employs a raw material processing method that involves harvesting, cleaning, pitting, and fermenting the fruit on the same day, which helps improve the quality of the finished fruit vinegar. Simultaneously, manual pitting removes bitter substances from the pits beforehand, eliminating the need for a subsequent debittering process. Furthermore, the addition of rock sugar in batches at different locations results in a rich, mellow, and smooth acidity in the finished yellow-skinned vinegar. In summary, this fruit vinegar brewing method provides support for the development of fruit vinegar products using yellow-skinned fruit as a raw material and is of significant importance. Detailed Implementation

[0012] The technical solution of this invention patent will be clearly and completely described below. Obviously, the described embodiments are only some, not all, of the embodiments of this invention. Based on the embodiments of this invention, all other embodiments obtained by those skilled in the art without inventive effort are within the scope of protection of this invention.

[0013] 1. Making yellow peel fruit vinegar 1.1 Fruit Vinegar Recipe See Table 1.

[0014] Table 1. Fruit Vinegar Raw Material Formula

[0015] The methods for making fruit vinegar in Examples 1 and 2 are as follows: Fresh wampee fruit is harvested on the same day, washed with drinking water, drained and dried, and pitted manually while keeping the pulp intact to obtain pitted fresh fruit; the fermentation tank is sterilized with 9-degree rice vinegar and then air-dried for later use. The pitted fresh fruit is pressed into the fermentation tank, all the glutinous rice vinegar is added, 0.5 kg of rock sugar is added, and it is stirred evenly. The remaining rock sugar is used to cover the mouth of the fermentation tank; the mouth of the fermentation tank is sealed with 6 layers of sterilized gauze, and fermented at 35℃ for 28 days; when the tank is opened, a thin layer of rock sugar is found that has not completely melted. After thorough stirring, the mouth of the fermentation tank is sealed with a breathable membrane, and fermented at 35℃ for 30 days; the mouth of the fermentation tank is then completely sealed with a sealing membrane, and fermented at 35℃ for 30 days; the liquid is drained, and the mixture is left to stand at 25℃ for 30 days. The clear liquid at the top is taken and pasteurized to obtain the finished wampee vinegar.

[0016] The only difference between the fruit vinegar brewing method in Example 3 and Example 1 is that 0.4 kg of rock sugar is added, stirred evenly, and the remaining rock sugar is used to cover the mouth of the fermentation tank; the remaining operations are the same as in Example 1.

[0017] The only difference between the fruit vinegar brewing method of Comparative Example 1 and Example 1 is that: after picking the fresh yellow-skinned fruit, it is placed at room temperature for 24 hours, then washed with drinking water, drained and dried, and the pits are removed manually while keeping the pulp intact to obtain pitted fresh fruit; the remaining operations are the same as in Example 1.

[0018] The only difference between the fruit vinegar brewing method of Comparative Example 2 and Example 1 is that all the glutinous rice vinegar and all the rock sugar are added and stirred evenly; the remaining operations are the same as in Example 1.

[0019] 1.2 Finished Product Performance The total acidity (GB / T 12456, NaOH titration) and alcohol content of the fruit vinegar were determined. The finished vinegar was filtered through a 0.45 μm filter, and the xanthine content was determined by HPLC. The finished vinegar was diluted 10 times, with the reference solution (composed of KCl and tartaric acid) as the zero point. Positive values ​​were higher than the reference, and negative values ​​were lower than the reference. The fruit vinegar was analyzed using an electronic tongue analysis system based on the Japanese INSENT TS5000-Z taste analysis system. Each indicator was tested three times, and the average value was taken. The results are shown in Tables 2 and 3.

[0020] Table 2. Total acidity, alcohol content and xanthine content of fruit vinegar

[0021] Table 3 Results of the electronic tongue for fruit vinegar

[0022] As shown in Tables 2 and 3, Example 1 ranked first in 9 out of 12 indicators. Among the physicochemical indicators, it had the highest total acid value (5.18 g / 100 mL) and alcohol content (0.42% vol). Although the xanthocyanin content of 1241.3 μg / mL was not the highest, it was not significantly different from the highest value of Example 2.

[0023] Of the nine indicators for the electronic tongue, seven were optimal: bitterness -2.37, bitter aftertaste -1.94, astringency -1.81, astringent aftertaste -1.53, umami +4.28, richness +3.79, and sourness +8.52. Comparative Example 1, where the fruit was placed in the vat the next day, showed a xanthanamide concentration of only 68.5 μg / mL, which is 56.5% of that in Example 1. The astringency was -0.35, and the astringency rebound was -0.22, indicating almost no astringency removal effect. This may be due to the reduced activity of endogenous enzymes in the fruit and the softening of the pulp the next day, leading to a failure in the retention of active ingredients and astringency control.

[0024] Comparative Example 2: All rock sugar was added at once. The residual alcohol content was 1.72% vol, which was 4.1 times that of Example 1. The total acidity was only 3.85 g / 100 mL. The umami flavor was +1.45 (only 33.9% of Example 1), the richness was +1.22 (only 32.2% of Example 1), and the sourness was +11.72, which was too sour.

[0025] In Examples 1-3, the glutinous rice vinegar from Example 2 was halved: the xanthanamide content was the highest, reaching 168.5 μg / mL, but the total acidity was only 3.22 g / 100 mL. The acidity was only +5.37, which was slightly bland, and the umami and richness were both lower than in Example 1. The absolute values ​​of bitterness and astringency were also significantly lower than in Example 1. This indicates that although increasing the fruit-to-liquid ratio can increase the xanthanamide concentration, it will reduce the taste quality of the fruit vinegar.

[0026] In Example 3, when 40% rock sugar was initially added and the remaining rock sugar was spread at the mouth of the jar, the various indicators were close to those of Example 1, with total acidity 0.13 lower, alcohol content 0.06 higher, umami flavor 0.16 lower, richness 0.18 lower, and bitterness and astringency slightly weaker. This indicates that the method of adding rock sugar affects the quality of the fruit vinegar.

[0027] In summary, the present invention adopts a raw material processing method of harvesting, cleaning, pitting, and bottling on the same day, which helps to improve the quality of the finished fruit vinegar. At the same time, manual pitting removes bitter substances from the pits in advance, eliminating the need for subsequent debittering processes. Furthermore, the addition of rock sugar in batches at different locations makes the finished yellow vinegar have a mellow taste and a smooth and rounded acidity.

Claims

1. A method for brewing yellow-skin vinegar, characterized in that, Includes the following steps: S1. Wash the fresh yellow-skinned fruit picked that day with clean water, drain and dry it, remove the pits manually while keeping the flesh intact, and obtain pitted fresh fruit; S2. Place the pitted fresh fruit into the fermentation tank. Add the glutinous rice vinegar first, according to the mass ratio of pitted fresh fruit: glutinous rice vinegar: rock sugar of 4:0.5-1:

1. Then add 40-60% of the total mass of rock sugar into the mixture. Cover the mouth of the fermentation tank with the remaining rock sugar. S3. Seal the mouth of the fermentation tank with 4-8 layers of sterilized gauze and ferment at 25-45℃ for 25-30 days; S4. After stirring the fermentation tank, seal the opening of the fermentation tank with a breathable plastic film and continue fermentation for 25-35 days; S5. Seal the container completely with a sealing film after opening and continue fermentation for 25-35 days; S6. Separate the liquid, let it stand at 2-5℃ for 25-35 days to clarify, take the supernatant, sterilize and disinfect it to obtain the yellow skin vinegar.

2. The method for brewing yellow-skin vinegar according to claim 1, characterized in that, The alcohol content of the glutinous rice vinegar is 3.5-4.0 degrees.

3. The method for brewing yellow-skin vinegar according to claim 1, characterized in that, In step S2, the mass ratio of pitted fresh fruit, glutinous rice vinegar, and rock sugar is 4:1:

1.

4. The method for brewing yellow-skin vinegar according to claim 1, characterized in that, In step S2, after cleaning the fermentation tank, sun-dry the tank, disinfect it with 9-degree rice vinegar, and air-dry it for later use.

5. The method for brewing yellow-skin vinegar according to claim 1, characterized in that, The fermentation time in step S3 is 28 days, the fermentation time in step S4 is 30 days, the fermentation time in step S5 is 30 days, and the settling and clarification time in step S6 is 30 days.

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