CN101481650A - Method for producing grape vinegar by mixed fermentation of grape and grain - Google Patents
Method for producing grape vinegar by mixed fermentation of grape and grain Download PDFInfo
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Abstract
The invention relates to a technology of producing vinegar, in particular to a method for producing grape vinegar through mixed fermentation of grapes and grains, and aims at solving the problems existing in the prior art which utilizes grapes as raw materials to produce fruit vinegar, such as simple production technique and ordinary flavor, etc. The method comprises the following steps: (1) grape pulp preparation: mashing grapes to obtain the grape pulp; (2) alcoholic fermentation; (3) acetic fermentation; (4) smoking, fermenting and pouring vinegar; and (5) ageing. Compared with the prior art, the invention is characterized in that the grape pulp and the grains are subjected to the mixed fermentation and proper fermentation parameters are selected; relative to fruit vinegar of a single variety in the prior art, the vinegar obtained through the invention combines the comprehensive advantages of mature vinegar and the fruit vinegar; and the invention comprehensively utilizes all the essences of the grapes instead of only using grape skin, and the produced vinegar has comprehensive nutritional ingredients and flavoring substance.
Description
Technical field
The present invention relates to a kind of production technology of vinegar, be specially a kind of grape and grain mixed fermentation and produce the grape vinegar method.
Background technology
Old vinegar is the traditional advantage food industries in Shanxi Province, and industrial scale is big, and manufacturing enterprise is numerous, the characteristic production technique level that is in a leading position in the whole nation.The raw material of traditional mode of production old vinegar mainly contains, and Chinese sorghum, pea, wheat bran etc. are brewageed the fluid flavoring that forms through microbial fermentation again.Unique mouthfeel with sour aromatic silk floss.But traditional old vinegar production technology is single, and the producer of participation is more and more, in order to seize market, can only constantly carry out the innovation of product and technology, could keep our leading position.Grape is a kind of most important fruit, and in all fruit of the whole world, its output and cultivated area rank first always.Grape has very high nutritive value, except that containing abundant sugar, acid and multivitamin, also contains functional nutrient compositions such as trans-resveratrol, pycnogenols, tannin, natural pigment.It is technician's striving direction for many years that grape is made vinegar.
Abroad, vinegar mainly adopts the production of deep layer liquid fermentation method based on fruit vinegar.The vinegar manufacturing enterprise of state such as America and Europe and Japan is full scale production fruit vinegar, the particularly U.S., Japan almost, and the fruit vinegar turnout increases year by year, and range of product has hundreds of.Europe is mainly based on grape vinegar.The health vinegar production and consumption of Japan has much representativeness, and various on view name vinegar are not the usefulness as seasonings on the shelf in the natural food supply retail shop of Japan and supermarket, but occur with the attitude of heath food, and Japan only health vinegar just has 100 kinds.Rose in 1980, Japan begins to carry out agricultural and economizes standard (JAS), and the demand of high-grade vinegar such as rice vinegar, cider vinegar increases severely thereupon, is a dark horse with the health vinegar that the local vinegar in deer island-black vinegar is representative simultaneously, and swarms into market with higher price.In recent years, Japanese vinegar industry is constantly weeded out the old and bring forth the new, and each producer is competitively developing green vinegar, the Nature vinegar, vinegar good for health etc., as: kind surplus albumin vinegar, smoked plum vinegar, marine alga vinegar, malt vinegar, crude drug vinegar, the tarragon vinegar etc. 30.According to 14 main families of Japan being brewageed company investigation, from 1979 to nineteen eighty-three, special vinegar class output increases about 6 times, sales volume increases about 7 times.Developed Aloe vinegar, purple perilla vinegar, oolong tea vinegar etc. subsequently again in succession, tried hard to recommend that it is promoted longevity, the effect of health-care face-beautifying.From the development trend of external vinegar production technology three characteristics are arranged: the one, generally adopt the liquid state fermentation technology, pursue high raw material availability, the output height, with short production cycle, labour intensity is low, but product special flavour is relatively poor; The 2nd, pay attention to the seed selection of excellent species, and adopt multiple bacteria compound fermentation to improve local flavor, improve yield rate; The 3rd, pay attention to research and development to the vinegar nutrient health-care function.
Domestic fruit vinegar research report is more, but it is less that vinegar aspect research report is produced in the mixed fermentation of fruit grain, as the grape fruit vinegar of Life Science and Technology College, Xinjiang Univ. development, be to be raw material with corn, wheat bran and Pericarpium Vitis viniferae, after zymamsis, add Pericarpium Vitis viniferae and carry out the acetic fermentation brew and form.Though the functional component of grape mainly is present in the Pericarpium Vitis viniferae, because the adding of Pericarpium Vitis viniferae is in the acetic fermentation stage, be unfavorable for the stripping of pure dissolubility functional component, therefore in its research, do not have the functional component content of functions composition extraction yield and finished product.Domestic working research about health vinegar mainly contains following several respects: the one, by microbial fermentation production, as Monas cuspurpureus Went vinegar; The 2nd, produce by adding, after from relevant animals and plants, extracting functional component, add to again and make health vinegar in the vinegar; The 3rd, utilize the grain raw material production that contains functional component, as bitter buckwheat vinegar.And this patent is to mix with grain with the fruit-grape that contains multiple functional component to carry out the vinegar that omnidistance fermentative production contains functional component, made full use of and had pure dissolubility and water miscible characteristics in the vinegar production process concurrently, to greatest extent the natural function composition in the grape is added in the vinegar, and, help saving food with grape instead of part grain.
With the patent No. 200610048850.4 is the preparation method that representative discloses a kind of grape vinegar, the principal feature of this method is directly to select for use grape fruit to carry out zymamsis, carry out acetic fermentation again, though this method can produce acetic acid, its local flavor still differs greatly with old vinegar.The patent No. is 97104377.9 to disclose a kind of preparation method of grape vinegar, and the major technique characteristics of this method are to add Sucus Vitis viniferae in mature vinegar, and then add food flavourings such as some salt, white sugar.Be actually a kind of simple raw material mixing process, do not embody the characteristic of grape.What deserves to be mentioned is that the patent No. is 99122634.8 to disclose a kind of preparation method of hill grape vinegar, characteristics are earlier with the wild grape juice fermentation, and then and rice vinegar mix.Though Sucus Vitis viniferae has carried out fermentative processing, thinking remains grain and grape ferments separately, the effective combination of failing of its advantage.Certainly the local flavor of the vinegar that produces is also undesirable.
Summary of the invention
Problems such as the present invention existing uses the production technique that exists in the technology of grape as raw material production fruit type vinegar simple in order to solve, and local flavor is general and a kind of grape and grain mixed fermentation production grape vinegar method are provided.
The present invention is realized that by following technical scheme the grape vinegar method is produced in a kind of grape and grain mixed fermentation, may further comprise the steps:
1, the preparation of grape slurry: the uva fragmentation makes the grape pulp,
Select remove to remove rot, fragmentation and immature fruit, and remove carpopodium, with crusher that uva (containing skin, seed) is broken also by the screening of 10 eye mesh screens, make the grape pulp, in preheater, the grape pulp is heated to 60 ℃～63 ℃, keep 10-20min, make pigments a large amount of in pericarp and the seed, pectin and some tannin strippings.In certain limit, the temperature of heating is high more, and the time is long more, and the color of Sucus Vitis viniferae is dark more, and quality is dense more thick; But over-heating, the too much stripping of tannin makes the taste of grape pulp puckery excessively.
In the grape pulp, add the polygalacturonase of 0.01-0.05% and the cellulase of 0.01-0.03%, 48 ℃～52 ℃ of enzymolysis time 30min～60min, temperature again.Help improving the solubility rate of effective constituent.The enzymolysis of grape slurry carries out in having the big basin of agitator.
Use supersound extraction 10-20min again under 10 ℃～35 ℃, purpose is to improve the solubility rate of the effective constituent in Pericarpium Vitis viniferae and the seed.
2, zymamsis
Use Daqu to be saccharifying ferment, charge ratio: the mass ratio of grape pulp (containing skin, seed), grain and Daqu is 1.8～4.0:1:0.57～0.59.Alcoholic fermentation process is the liquid thick mash fermentation of Shanxi mature vinegar traditional technology, adopt the material moistening of grape pulp, solid-state steaming grain, cool off with the grape pulp, the liquid phase process zymamsis, 25 ℃-35 ℃ of leavening temperatures, Primary Fermentation 3d finishes, continue fermentation 16d～17d, wine with dregs is supported in esterification, for acetic fermentation accumulates multiple precursor substance.
3, acetic fermentation: acetic fermentation is solid-state thermophilic fermentation, the mass ratio that alcohol fermentation liquid, wheat bran and cavings are pressed 1:0.6～1:0.2～0.7 mixes, add acetic bacteria fermentation (fiery unstrained spirits), the access amount is 5-15%, carry out acetic fermentation after stirring, leavening temperature is controlled at 38 ℃～45 ℃, time 9d～10d, and acetic fermentation is finished.
4, smoked unstrained spirits, pouring vinegar
Get 10%～50% of the vinegar unstrained spirits that ferments, fire-cure into smoked unstrained spirits; The vinegar unstrained spirits that does not fire-cure is white unstrained spirits.The white unstrained spirits 8-15h that is soaked in water drenches light-coloured vinegar; Soak smoked unstrained spirits 8-15h with light-coloured vinegar again, drench smoked vinegar, also claim former vinegar.
5, ageing: put into the ageing of ageing cylinder 6 months～12 months drenching the former vinegar of the work in-process that.
The present invention is based on Shanxi mature vinegar production technique, after grape and grain is mixed into the smart fermentation of serving a round of liquor to the guests, add auxiliary material again and carry out acetic fermentation, and production technique is suitably reformed, produce the novel mature vinegar that contains functional components such as trans-resveratrol, pycnogenols, tannin, natural grape pigment.Compared with prior art, characteristics of the present invention are with grape slurry and grain mixed fermentation, and selected appropriate fermentation parameter, single variety fruit with respect to prior art is made vinegar, the vinegar that the present invention obtains has the overall merit of mature vinegar and fruit vinegar concurrently, with respect to only using Pericarpium Vitis viniferae to make vinegar, the present invention has fully utilized whole elite of grape, and the vinegar of making has comprehensive nutritive ingredient and flavour substances.The grape vinegar color and luster of making according to this technical process black purple, the figure is limpid, the fragrant acid of newss, eat mellow, sweet, soft.
The key technical indexes:
Total ester (in ethyl acetate) 〉=1.2g/100ml, total acid (with acetometer) 〉=4.0g/100ml,
Soluble saltless solid 〉=10.0g/100ml, fixed acid (in lactic acid) 〉=1.5g/100ml
Coliform≤3mpn/100mL total plate count≤100/mL, pathogenic bacterium, enzyme detects
Description of drawings
Fig. 1 is a process flow sheet of the present invention
Embodiment
Embodiment 1
1, the preparation of grape slurry
A. material choice: should select have excellent flavor, kind that juice is many.Fresh, the abundant maturation of fruit removes crude fruit, overdone fruit and mechanical injury fruit.Preferably select to determine the higher grape varieties of component content such as trans-resveratrol, pycnogenols, tannin, natural pigment.
B. clean: water cleans, and removes the material that the grape surface does not meet job requirements.
C. select, go stalk: select remove to rot, fragmentation and immature fruit, and remove carpopodium.It is heavy by 3%～8% that carpopodium accounts for fruit, contains 1%～2.5% tannin, 0.5%～1.5% acid and a small amount of bitter substance, goes can improve the pulp quality behind the stalk.
D. broken: as with crusher uva (containing skin, seed) to be crushed to 98% by 10 eye mesh screens, to make the grape pulp.
E. preheating: in preheater, the grape pulp is heated to 60 ℃, keeps 15min, make pigments a large amount of in pericarp and the seed, pectin and some tannin strippings.In certain limit, the temperature of heating is high more, and the time is long more, and the color of Sucus Vitis viniferae is dark more, and quality is dense more thick; But over-heating, the too much stripping of tannin makes the taste of grape pulp puckery excessively.
F. enzyme-added: as in the grape pulp, to add the pectase preparation of grape pulp quality 0.02% and 0.01% cellulase, help improving the solubility rate of effective constituent.The enzymolysis of grape slurry carries out 52 ℃ of enzymolysis time 30min, temperature in having the big basin of agitator.
G. supersound extraction condition: 10 ℃, 15min, purpose is to improve the solubility rate of the effective constituent in Pericarpium Vitis viniferae and the seed.
2, zymamsis
Use Daqu to be saccharifying ferment.Daqu is for making the traditional zymotic agent commonly used of vinegar industry.
Requirement to starter-making materials: barley requires the starch content height, and it is moderate to contain cot; The pea kind is colorful peas such as " piemarker face ", " paint face wolf ", and white skin pea takes second place, and should not use slow rascal pea on fire, more must not use the pea of granule kinds such as " three do not eat ".Barley and pea proportioning require pea to account for 30%～40% of total mass, and bent material is pulverized and required the skin asperities thin, steps on the existing sponginess of koji embryo, and water-retentivity is arranged again.
Charge ratio: the mass ratio of grape pulp (containing skin, seed), grain and Daqu is 1.8:1:0.59.Main Daqu kind is that " red heart ", " clear stubble ", " back fire " 3 kinds of any one or a few mixing of Daqu are used.Grain be high grain, soybean, corn, barley etc. any one.
Zymamsis is the liquid thick mash fermentation of Shanxi mature vinegar traditional technology, adopts the material moistening of grape pulp, solid-state steaming grain, cools off the liquid phase process zymamsis with the grape pulp.25 ℃ of leavening temperatures, Primary Fermentation 3d finishes, and continues fermentation 17d, and wine with dregs is supported in esterification, for acetic fermentation accumulates multiple precursor substance.
3, acetic fermentation
Acetic fermentation is solid-state thermophilic fermentation, the mass ratio that alcohol fermentation liquid, wheat bran and cavings are pressed 1:1:0.2 mixes, adding the acetic fermentation flora (cooks the vinegar traditional technology and is called fiery unstrained spirits again, be acetic bacteria), the access amount is 10% (mass ratio), carries out acetic fermentation after stirring, and leavening temperature is controlled at 45 ℃, time 9d, acetic fermentation is finished.
4, smoked unstrained spirits, pouring vinegar
Get 10% of the vinegar unstrained spirits that ferments, fire-cure, make the color of vinegar unstrained spirits brown by xanthochromia gradually, make smoked unstrained spirits until becoming black purple with warm fire; The vinegar unstrained spirits that does not fire-cure is white unstrained spirits.The white unstrained spirits 12h that is soaked in water drenches light-coloured vinegar; Soak smoked unstrained spirits 12h with light-coloured vinegar, drench smoked vinegar, also claim former vinegar.
5, ageing:
Put into ageing cylinder ageing 12 months drenching the work in-process vinegar that.
Embodiment 2
1, the preparation of grape slurry
A. material choice, b. cleans, and c. selects, goes stalk, and the d. fragmentation is all with embodiment 1
E. preheating: in preheater, the grape pulp is heated to 63 ℃, keeps 10min,
F. enzyme-added: 48 ℃ of cellulase degradation time 60min, temperature in the grape pulp, adding 0.01% pectase preparation and 0.03%.
G. supersound extraction condition: 35 ℃, 15min, purpose is to improve the solubility rate of the effective constituent in Pericarpium Vitis viniferae and the seed.
2, zymamsis
Use Daqu to be saccharifying ferment, charge ratio: the mass ratio of grape pulp (containing skin, seed), grain and Daqu is 4.0:1:0.57.35 ℃ of leavening temperatures, Primary Fermentation 3d finishes, and continues fermentation 16d, and wine with dregs is supported in esterification, for acetic fermentation accumulates multiple precursor substance.
3, acetic fermentation
Acetic fermentation is solid-state thermophilic fermentation, and the mass ratio that alcohol fermentation liquid, wheat bran and cavings are pressed 0.6:1:0.7 mixes, and adds acetic fermentation flora (fiery unstrained spirits), the access amount is 15%, carries out acetic fermentation after stirring, and leavening temperature is controlled at 38 ℃, time 10d, acetic fermentation is finished.
4, smoked unstrained spirits, pouring vinegar
Get 30% of the vinegar unstrained spirits that ferments, fire-cure, make the color of vinegar unstrained spirits brown by xanthochromia gradually, make smoked unstrained spirits until becoming black purple with warm fire; The vinegar unstrained spirits that does not fire-cure is white unstrained spirits.The white unstrained spirits 8h that is soaked in water drenches light-coloured vinegar; Soak smoked unstrained spirits 15h with light-coloured vinegar, drench smoked vinegar, also claim former vinegar.
5, ageing:
Put into ageing cylinder ageing 12 months drenching the work in-process vinegar that.
Embodiment 3
1, the preparation of grape slurry
A. material choice, b. cleans, and c. selects, goes stalk, and the d. fragmentation is all with embodiment 1
E. preheating: in preheater, the grape pulp is heated to 62 ℃, keeps 20min,
F. enzyme-added: 50 ℃ of cellulase degradation time 40min, temperature in the grape pulp, adding 0.05% pectase preparation and 0.02%.
G. supersound extraction condition: 20 ℃, 15min, purpose is to improve the solubility rate of the effective constituent in Pericarpium Vitis viniferae and the seed.
2, zymamsis
Use Daqu to be saccharifying ferment, charge ratio: the mass ratio of grape pulp (containing skin, seed), grain and Daqu is 3:1:0.58.30 ℃ of leavening temperatures, Primary Fermentation 3d finishes, and continues fermentation 16d～17d, and wine with dregs is supported in esterification, for acetic fermentation accumulates multiple precursor substance.
3, acetic fermentation
Acetic fermentation is solid-state thermophilic fermentation, the mass ratio that alcohol fermentation liquid, wheat bran and cavings are pressed 0.8:1:0.5 mixes, add acetic fermentation flora (fiery unstrained spirits), the access amount is 15%, carry out acetic fermentation after stirring, leavening temperature is controlled at 40 ℃, time 9d～10d, and acetic fermentation is finished.
4, smoked unstrained spirits, pouring vinegar
Get 50% of the vinegar unstrained spirits that ferments, fire-cure, make the color of vinegar unstrained spirits brown by xanthochromia gradually, make smoked unstrained spirits until becoming black purple with warm fire; The vinegar unstrained spirits that does not fire-cure is white unstrained spirits.The white unstrained spirits 15h that is soaked in water drenches light-coloured vinegar; Soak smoked unstrained spirits 8h with light-coloured vinegar, drench smoked vinegar, also claim former vinegar.
5, ageing:
Put into the ageing of ageing cylinder 6 months～12 months drenching the work in-process vinegar that.
Claims (5)
1, the grape vinegar method is produced in a kind of grape and grain mixed fermentation, it is characterized in that: may further comprise the steps: the preparation of (1), grape slurry: the uva fragmentation makes the grape pulp,
(2), zymamsis: use Daqu to be saccharifying ferment, charge ratio: the mass ratio of grape pulp, grain and Daqu is 1.8～4.0: 1: 0.57～0.59,25 ℃-35 ℃ of leavening temperatures, Primary Fermentation 3d finishes, and continues fermentation 16d～17d;
(3), acetic fermentation: acetic fermentation is solid-state thermophilic fermentation, alcohol fermentation liquid, wheat bran and cavings mix by 1: 0.6～1: 0.2～0.7 mass ratio, add the acetic bacteria fermentation, the access amount is 5-15%, carry out acetic fermentation after stirring, leavening temperature is controlled at 38 ℃～45 ℃, and time 9d～10d finishes acetic fermentation;
(4), smoked unstrained spirits, drench vinegar: get 10～50% of the vinegar unstrained spirits that ferments, fire-cure into smoked unstrained spirits; The vinegar unstrained spirits that does not fire-cure is white unstrained spirits, and the white unstrained spirits 6-15h that is soaked in water drenches light-coloured vinegar; Soak smoked unstrained spirits 8-15h with light-coloured vinegar, drench smoked vinegar;
(5), ageing.
2, the grape vinegar method is produced in grape according to claim 1 and grain mixed fermentation, it is characterized in that: in step (1) the grape pulp is heated to 60 ℃～63 ℃, keeps 10-20min.
3, the grape vinegar method is produced in grape according to claim 2 and grain mixed fermentation, it is characterized in that: in the grape pulp, add the polygalacturonase of 0.01-0.05% and the cellulase of 0.01-0.03%, 48 ℃～52 ℃ of enzymolysis time 30min～60min, temperature after the heating again.
4, the grape vinegar method is produced in grape according to claim 3 and grain mixed fermentation, it is characterized in that: use supersound extraction 10-20min again under 10 ℃～35 ℃ behind the enzymolysis.
5, the grape vinegar method is produced in grape according to claim 1 and grain mixed fermentation, it is characterized in that: the time limit of ageing is 6-12 month.
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| CN115624121A (en) * | 2022-10-25 | 2023-01-20 | 荆州阳豪大酒店管理有限公司 | Black vinegar health-care beverage and preparation method thereof |
| CN117025343A (en) * | 2023-09-26 | 2023-11-10 | 山西裕诚源生物科技有限公司 | Fruity mature vinegar and preparation method thereof |
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