CN103289881A - Preparation method of chaenomeles speciosa vinegar - Google Patents
Preparation method of chaenomeles speciosa vinegar Download PDFInfo
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- CN103289881A CN103289881A CN2013102772986A CN201310277298A CN103289881A CN 103289881 A CN103289881 A CN 103289881A CN 2013102772986 A CN2013102772986 A CN 2013102772986A CN 201310277298 A CN201310277298 A CN 201310277298A CN 103289881 A CN103289881 A CN 103289881A
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Abstract
The invention relates to a preparation method of chaenomeles speciosa vinegar. The method comprises the following operation steps of: blanching and beating chaenomeles speciosa, saccharifying for blending, adding yeasts, adding brans and ingredients, inoculating acetic acid strains, fermenting, adding salt, sealing a pond, carrying out after ripening, filtering, sterilizing, and obtaining the chaenomeles speciosa vinegar. When the pawpaw is used for preparing fruit vinegar, by combination with the pharmacological ingredients such as organic acid contained in the pawpaw, the stimulation feeling of the acetic acid can be reduced, not only is the taste excellent, but also the own special health-care effect can be achieved. The preparation method has the advantages that materials of vinegar fermentation are expanded; the additional value of the pawpaw is improved; the health-care effect is also endowed for the vinegar; the process is simple, and the operation cost is low, so that large-scale production is suitable; and no substances harmful to the environment can be caused in the production process, and the energy consumption is low, so that the environment is effectively protected.
Description
Technical field
The invention belongs to the preparation method of food, specifically a kind of preparation method of vinegar.
Background technology
Fructus Chaenomelis is the mature fruit of rosaceous plant chaenomeles lagenaria, with the cultivation history apart from existing more than 2,000 year of the present, the Xuancheng, Anhui is produced the most famous, be a kind of nutrition, hundred benefits arranged and the treasure of none harmful medicine-food two-purpose state, contain organic acids such as a large amount of amino acid, mineral element, vitamins C, saponin, flavones, tannin and Oleanolic Acid, also contain catalase, polyphenoloxidase.What deserves to be mentioned is that it is rich in superoxide-dismutase (SOD), its content is impayable in other fruit in the world, and the content of 1g Fructus Chaenomelis fresh fruit SOD is up to 3227 international unit.SOD is one of beautifying face and moistering lotion active substance of generally acknowledging now, can effectively eliminate superfluous free radical in the body, promotes body cell and upgrades.Oleanolic Acid has broad-spectrum antibacterial action, has the liver of protecting and falls effects such as enzyme, promoting immunity, anti-inflammatory, reducing blood-fat blood sugar.Bright pawpaw has acid, astringent taste, and fiber is more, and mouthfeel is relatively poor, does not eat raw usually, and pawpaw is cooked the excitement that fruit vinegar can reduce acetic acid, and in conjunction with the pharmaceutical components such as organic acid that pawpaw itself contains, pawpaw vinegar can be brought into play himself special health-care effect.
Vinegar is a kind of very ancient brewing seasonings, according to existing literature record, originates from China with the ferment so-called east vinegar of brewing vinegar of Qu Zuowei starter, according to the wine vinegar history that the document record is arranged at least also more than 3,000 years.The smell of vinegar is bitter little sweet, is a kind of popular seasonings that is subjected to deeply.At present, be that the papaya ester product that raw material is further developed does not appear in the newspapers as yet with the pawpaw.
Summary of the invention
In order to increase the added value of Fructus Chaenomelis, enrich the kind of vinegar simultaneously, the invention provides a kind of preparation method of Fructus Chaenomelis vinegar.
The present invention is raw material with the Fructus Chaenomelis, and adds compositions such as mulberries, wolfberry fruit and rose flowers as auxiliary material, on the basis of traditional fermentation technology, is that zymamsis and acetic fermentation are brewed vinegar into through twice microbial fermentation of modern biotechnology; Concrete preparation manipulation step is as follows:
The preparation method of Fructus Chaenomelis vinegar comprises following operation steps:
(1) the choosing fruit is put in order and cleans: select completely filled fruit, no disease and pest and the Fructus Chaenomelis that rots, impurity such as the leaf that removal wherein is mingled with, stalk; Dust and earth with clear water flush away pawpaw surface;
(2) blanching: Fructus Chaenomelis is cut into fourth, with the hot water more than 95 ℃ Fructus Chaenomelis is carried out blanching, the blanching time is 4～6min;
(3) making beating: the mass ratio by pawpaw and water 1:2～1:6 adds distilled water in Fructus Chaenomelis, and the mass ratio of pressing pawpaw and mulberries, wolfberry fruit and rose flowers 50:1:1:1～100:1:1:1 adds mulberries, wolfberry fruit and rose flowers as auxiliary material, with the Fructus Chaenomelis making beating, get the pawpaw slurry;
(4) saccharification: add polygalacturonase, add amylase by 0.01～0.10% of pawpaw slurry weight by 0.01～0.10% of pawpaw slurry weight, at 40～45 ℃ of following enzymolysis 1～3h, get enzymolysis pawpaw slurry;
(5) allotment: add white sugar, make that sugar concentration is 5%～25% in the enzymolysis pawpaw slurry, and regulate pH to 3～5 of enzymolysis pawpaw slurry, get sugaring pawpaw slurry;
(6) add yeast: sugaring pawpaw slurry is put into ethanol fermentation tank, volume ratio 5%～15% by sugaring pawpaw slurry is added yeast saccharomyces cerevisiae (highly active dry yeast), 25～30 ℃ of leavening temperatures, fermentation time 2～6 days, record ethanol content 6.0～8.0%, sugar no longer descends and tends to be steady, and records sugar content≤1.0%, namely gets the zymamsis thing;
(7) add wheat bran and batching: the zymamsis thing is put into the acetic fermentation pond, press 20～25% of alcohol fermented product weight and add wheat bran, add mulberries and matrimony vine respectively by 0.1～0.5% of alcohol fermented material amount, press 0.1～0.5% of alcohol fermented material amount and add Rose, turn evenly, get elementary vinegar unstrained spirits;
(8) connect acetic acid bacteria strain and fermentation: add acetic bacteria by 0.1%～0.3% of elementary vinegar unstrained spirits quality, elementary vinegar unstrained spirits is carried out acetic fermentation, elementary vinegar unstrained spirits is gone into the 2nd～3 day of acetic fermentation pond, carries out turning over the first time unstrained spirits, and the unstrained spirits temperature control is below 38 ℃, fall unstrained spirits every day, fermented 5～6 days, acidity no longer rises, and acidity is 3.0～4.0%, acetic fermentation finishes, and gets the acetic fermentation thing;
(9) with the pond after-ripening of salt envelope: in the acetic fermentation thing, press 2～3% of acetic fermentation amount and add salt, turn evenly, compacting, plastic cloth on the unstrained spirits cover, real with the salt envelope all around; Place and carried out after-ripening in 5～10 days, get the vinegar unstrained spirits;
(10) filter sterilization: with the vinegar unstrained spirits filter a vinegar, a vinegar is heated to 85～90 ℃, keep 3～8min, be down to the papaya ester that room temperature namely gets the enriching yin beauty treatment then; The characteristic of papaya ester is as follows: color and luster is light yellow or reddish-brown; Fragrance has Fructus Chaenomelis and the distinctive fragrance of vinegar; Flavour is that tart flavour is soft, and aftertaste is long, free from extraneous odour; Figure's clear; With acetometer total acid 〉=3.5g/100ml; In lactic acid fixed acid 〉=0.5g/100ml; Soluble saltless solid 〉=1.00g/100ml.
Ethanol content is measured with Ebullioscope.
Sugar content is measured with saccharometer.
Papaya ester acidity is measured with acidometer.
Useful technique effect of the present invention is mainly reflected in the following aspects:
1. the improvement of vinegar fermentation raw material
Traditional vinegar fermentation raw material mostly is grain, and be the vinegar report not still of raw material with the Fructus Chaenomelis, papaya ester has not only enriched the raw material variety of vinegar fermentation, and Fructus Chaenomelis is done the excitement that fruit vinegar can reduce acetic acid, in conjunction with the pharmaceutical components such as organic acid that Fructus Chaenomelis itself contains, pawpaw vinegar has its unique mouthfeel;
2. improved the added value of Fructus Chaenomelis
Fructus Chaenomelis has acid, astringent taste, and fiber is more, and mouthfeel is relatively poor, does not eat raw usually, and Fructus Chaenomelis is brewed vinegar into through twice microbial fermentation of modern biotechnology, thereby turned waste into wealth on the basis of traditional vinegar maker skill, increases the added value of pawpaw;
3, give vinegar with health-care effect
Fructus Chaenomelis contains organic acids such as a large amount of amino acid, mineral element, vitamins C, saponin, flavones, tannin and Oleanolic Acid, also contain catalase, polyphenoloxidase, superoxide-dismutase in the Fructus Chaenomelis (SOD) content is impayable in other fruit in the world especially, is a kind of nutrition, hundred benefits is arranged and the treasure of the medicine-food two-purpose state of none evil.Mulberries have the enriching yin of enriching blood, promote the production of body fluid moisturize, effect such as tonifying liver, kidney-nourishing, can significantly improve body immunity, delay senility effects such as beautifying face and moistering lotion.Matrimony vine flavor is sweet, property flat, have nourishing liver and kidney, make eye bright, function in delaying senility.Contain compositions such as abundant indispensable amino acid, protein, thujin, amaroid, fat, VITAMIN in the rose flowers, have the diffusing stasis of blood of the Xie Yu of regulating the flow of vital energy and blood, promote choleresis, the fat that disappears weight reducing, the effect of beauty treatment skin moisten, the fragrance of food is sweet and refreshing, makes us refreshing refreshing.Be main raw material with the Fructus Chaenomelis, and add compositions such as mulberries, matrimony vine and rose flowers as auxiliary material, through zymamsis and acetic fermentation, the papaya ester of developing is a kind of fruit vinegar with enriching yin face-nourishing health-care effect.
Embodiment
Below in conjunction with embodiment, the present invention is done to describe further.
The raw materials used source of following examples is as follows:
Polygalacturonase is produced by the grand mcroorganism Engineering Co., Ltd in Shandong, adopts aspergillus niger (Aspergillus niger) through fermenting, extract refining forming, and vigor is 30000u/ml;
Amylase is produced by the grand mcroorganism Engineering Co., Ltd in Shandong, adopts subtilis (Bacillus Subtilis) to refine the middle temperature α-Dian Fenmei that forms through submerged fermentation, and vigor is 3000u/g;
Yeast saccharomyces cerevisiae is highly active dry yeast, purchases in Angel Yeast company enzyme activity: 99 u/g.
Embodiment 1
The preparation method of Fructus Chaenomelis vinegar comprises following operation steps:
(1) the choosing fruit is put in order and cleans: select completely filled fruit, no disease and pest and the Fructus Chaenomelis that rots, impurity such as the leaf that removal wherein is mingled with, stalk.Dust and earth with clear water flush away Fructus Chaenomelis surface;
(2) blanching: pawpaw is cut into fourth, with the hot water more than 95 ℃ Fructus Chaenomelis is carried out blanching, the time is 4min;
(3) making beating: the mass ratio by pawpaw and water 1:2 adds distilled water in Fructus Chaenomelis, and the mass ratio of pressing pawpaw and mulberries, wolfberry fruit and rose flowers 50:1:1:1 adds mulberries, wolfberry fruit and rose flowers as auxiliary material, with tissue mashing machine Fructus Chaenomelis is pulled an oar, get the pawpaw slurry;
(4) saccharification: add polygalacturonase, add amylase by 0.01% of pawpaw slurry weight by 0.01% of pawpaw slurry weight, under 40 ℃ of conditions of temperature, enzymolysis 1h gets enzymolysis pawpaw slurry;
(5) allotment: add white sugar, make that sugar concentration is 5% in the enzymolysis pawpaw slurry, and regulate the pH to 3 of pawpaw slurry, get sugaring pawpaw slurry;
(6) add yeast: sugaring pawpaw slurry is put into ethanol fermentation tank, add yeast saccharomyces cerevisiae, 25 ℃ of leavening temperatures by 5% of sugaring pawpaw volume of slurry, fermentation time 2 days, recording ethanol content is 6.0%, sugar no longer descends and tends to be steady, record sugar content≤1.0%, namely get the zymamsis thing;
(7) add wheat bran and batching: the zymamsis thing is put into the acetic fermentation pond, press 20% of alcohol fermented product weight and add wheat bran, add mulberries and matrimony vine respectively by 0.1% of alcohol fermented material amount, press 0.1% of alcohol fermented material amount and add Rose, turn evenly, get elementary vinegar unstrained spirits;
(8) connect acetic acid bacteria strain and fermentation: add acetic bacteria by 0.1% of elementary vinegar unstrained spirits quality, elementary vinegar unstrained spirits is carried out acetic fermentation, and elementary vinegar unstrained spirits is gone into the 2nd day of acetic fermentation pond, and temperature raises, carry out turning over the first time unstrained spirits, the unstrained spirits temperature control is below 38 ℃, falls unstrained spirits every day, ferments 5 days, acidity no longer rises, acidity is 3.0%, and acetic fermentation finishes, and gets the acetic fermentation thing;
(9) with the pond after-ripening of salt envelope: in the acetic fermentation thing, press 2% of acetic fermentation amount and add salt, turn evenly, compacting, plastic cloth on the unstrained spirits cover, real with the salt envelope all around; Place and carried out after-ripening in 5 days, get the vinegar unstrained spirits;
(10) filter sterilization: with the vinegar unstrained spirits filter a vinegar, a vinegar is heated to 85 ℃, keep 5min, be down to the papaya ester that room temperature namely gets the enriching yin beauty treatment then.The color and luster of papaya ester is light yellow or reddish-brown; Fragrance has Fructus Chaenomelis and the distinctive fragrance of vinegar; Flavour is that tart flavour is soft, and aftertaste is long, free from extraneous odour; Figure's clear; Be 3.5g/100ml with the acetometer total acid; Be 0.5g/100ml in the lactic acid fixed acid; Soluble saltless solid is 1.00g/100ml.
Embodiment 2
The preparation method of Fructus Chaenomelis vinegar comprises following operation steps:
(1) the choosing fruit is put in order and cleans: select completely filled fruit, no disease and pest and the pawpaw of rotting, impurity such as the leaf that removal wherein is mingled with, stalk; Dust and earth with clear water flush away pawpaw surface;
(2) blanching: pawpaw is cut into fourth, with the hot water more than 95 ℃ pawpaw is carried out blanching, the time is 6min;
(3) making beating: the mass ratio by pawpaw and water 1:6 adds distilled water in pawpaw, and the mass ratio of pressing pawpaw and mulberries, wolfberry fruit and rose flowers 100:1:1:1 adds mulberries, wolfberry fruit and rose flowers as auxiliary material, with tissue mashing machine pawpaw is pulled an oar, get the pawpaw slurry;
(4) saccharification: add polygalacturonase, add amylase by 0.10% of pawpaw slurry weight by 0.10% of pawpaw slurry weight, under 45 ℃ of conditions of temperature, enzymolysis 3h gets enzymolysis pawpaw slurry;
(5) allotment: add white sugar, make that sugar concentration is 25% in the enzymolysis pawpaw slurry, and regulate the pH to 5 of pawpaw slurry, get sugaring pawpaw slurry;
(6) add yeast: sugaring pawpaw slurry is put into ethanol fermentation tank, add yeast saccharomyces cerevisiae, 30 ℃ of leavening temperatures by 15% of sugaring pawpaw volume of slurry, fermentation time 6 days, recording ethanol content is 8.0%, sugar no longer descends and tends to be steady, record sugar content≤1%, namely get the zymamsis thing;
(7) add wheat bran and batching: the zymamsis thing is put into the acetic fermentation pond, press 25% of alcohol fermented product weight, add wheat bran.Add mulberries and matrimony vine respectively by 0.5% of alcohol fermented material amount, press 0.5% of alcohol fermented material amount and add Rose, turn evenly, get elementary vinegar unstrained spirits;
(8) connect acetic acid bacteria strain and fermentation: add acetic bacteria by 0.3% of elementary vinegar unstrained spirits quality, elementary vinegar unstrained spirits is carried out acetic fermentation, and elementary vinegar unstrained spirits is gone into the 3rd day of acetic fermentation pond, and temperature raises, carry out turning over the first time unstrained spirits, the unstrained spirits temperature control is below 38 ℃, falls unstrained spirits every day, ferments 6 days, acidity no longer rises, acidity is 4.0%, and acetic fermentation finishes, and gets the acetic fermentation thing;
(9) with the pond after-ripening of salt envelope: in the acetic fermentation thing, press 3% of acetic fermentation amount and add salt, turn evenly, compacting, plastic cloth on the unstrained spirits cover, real with the salt envelope all around.Place and carried out after-ripening in 10 days, get the vinegar unstrained spirits;
(10) filter sterilization: with the vinegar unstrained spirits filter a vinegar, be heated to 90 ℃, keep 5min, be down to the papaya ester that room temperature namely gets the enriching yin beauty treatment then.The color and luster of papaya ester is light yellow or reddish-brown; Fragrance has Fructus Chaenomelis and the distinctive fragrance of vinegar; Flavour is that tart flavour is soft, and aftertaste is long, free from extraneous odour; Figure's clear; Be 3.5g/100ml with the acetometer total acid; Be 0.5g/100ml in the lactic acid fixed acid; Soluble saltless solid is 1.00g/100ml.
Claims (4)
1. the preparation method of Fructus Chaenomelis vinegar is characterized in that comprising following operation steps:
(1) the choosing fruit is put in order and cleans: select completely filled fruit, no disease and pest and the Fructus Chaenomelis that rots, impurity such as the leaf that removal wherein is mingled with, stalk; Dust and earth with clear water flush away pawpaw surface;
(2) blanching: Fructus Chaenomelis is cut into fourth, with the hot water more than 95 ℃ Fructus Chaenomelis is carried out blanching, the blanching time is 4～6min;
(3) making beating: the mass ratio by pawpaw and water 1:2～1:6 adds distilled water in Fructus Chaenomelis, and the mass ratio of pressing pawpaw and mulberries, wolfberry fruit and rose flowers 50:1:1:1～100:1:1:1 adds mulberries, wolfberry fruit and rose flowers as auxiliary material, with the Fructus Chaenomelis making beating, get the pawpaw slurry;
(4) saccharification: add polygalacturonase, add amylase by 0.01～0.10% of pawpaw slurry weight by 0.01～0.10% of pawpaw slurry weight, at 40～45 ℃ of following enzymolysis 1～3h, get enzymolysis pawpaw slurry;
(5) allotment: add white sugar, make that sugar concentration is 5%～25% in the enzymolysis pawpaw slurry, and regulate pH to 3～5 of enzymolysis pawpaw slurry, get sugaring pawpaw slurry;
(6) add yeast: sugaring pawpaw slurry is put into ethanol fermentation tank, volume ratio 5%～15% by sugaring pawpaw slurry is added yeast saccharomyces cerevisiae, 25～30 ℃ of leavening temperatures, fermentation time 2～6 days, record ethanol content 6.0～8.0%, sugar no longer descends and tends to be steady, and records sugar content≤1.0%, namely gets the zymamsis thing;
(7) add wheat bran and batching: the zymamsis thing is put into the acetic fermentation pond, press 20～25% of alcohol fermented product weight and add wheat bran, add mulberries and matrimony vine respectively by 0.1～0.5% of alcohol fermented material amount, press 0.1～0.5% of alcohol fermented material amount and add Rose, turn evenly, get elementary vinegar unstrained spirits;
(8) connect acetic acid bacteria strain and fermentation: add acetic bacteria by 0.1%～0.3% of elementary vinegar unstrained spirits quality, elementary vinegar unstrained spirits is carried out acetic fermentation, elementary vinegar unstrained spirits is gone into the 2nd～3 day of acetic fermentation pond, carries out turning over the first time unstrained spirits, and the unstrained spirits temperature control is below 38 ℃, fall unstrained spirits every day, fermented 5～6 days, acidity no longer rises, and acidity is 3.0～4.0%, acetic fermentation finishes, and gets the acetic fermentation thing;
(9) with the pond after-ripening of salt envelope: in the acetic fermentation thing, press 2～3% of acetic fermentation amount and add salt, turn evenly, compacting, plastic cloth on the unstrained spirits cover, real with the salt envelope all around; Place and carried out after-ripening in 5～10 days, get the vinegar unstrained spirits;
(10) filter sterilization: with the vinegar unstrained spirits filter a vinegar, a vinegar is heated to 85～90 ℃, keep 3～8min, be down to the papaya ester that room temperature namely gets the enriching yin beauty treatment then; The characteristic of papaya ester is as follows: color and luster is light yellow or reddish-brown; Fragrance has Fructus Chaenomelis and the distinctive fragrance of vinegar; Flavour is that tart flavour is soft, and aftertaste is long, free from extraneous odour; Figure's clear; With acetometer total acid 〉=3.5g/100ml; In lactic acid fixed acid 〉=0.5g/100ml; Soluble saltless solid 〉=1.00g/100ml.
2. the preparation method of Fructus Chaenomelis vinegar according to claim 1 is characterized in that ethanol content measures with Ebullioscope.
3. the preparation method of Fructus Chaenomelis vinegar according to claim 1 is characterized in that sugared content measures with saccharometer.
4. the preparation method of Fructus Chaenomelis vinegar according to claim 1 is characterized in that papaya ester acidity measures with acidometer.
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| CN103815511A (en) * | 2014-02-28 | 2014-05-28 | 何钰婷 | Preparation method of pawpaw fruit vinegar beverage |
| CN104017714A (en) * | 2014-06-27 | 2014-09-03 | 贵州大学 | Processing method of stauntonvine vinegar by liquid fermentation |
| CN104789436A (en) * | 2015-03-12 | 2015-07-22 | 凤台县贵禧酱醋有限公司 | Rose flower and fruit red vinegar and preparation method thereof |
| CN104962449A (en) * | 2015-06-29 | 2015-10-07 | 四川农业大学 | Preparation method for papaya fruit vinegar and application thereof |
| CN104962450A (en) * | 2015-06-19 | 2015-10-07 | 广西大学 | Method for manufacturing papaya vinegar |
| CN107586696A (en) * | 2017-10-24 | 2018-01-16 | 印江彬彬百香果种植发展有限公司 | A kind of passion fruit fruit vinegar beverage and preparation method thereof |
| CN108048294A (en) * | 2017-12-26 | 2018-05-18 | 宁国平衡健康管理有限公司 | A kind of Xuancheng's pawpaw vinegar and preparation method thereof |
| CN108587850A (en) * | 2018-04-25 | 2018-09-28 | 甘肃乡草坊生态农牧科技发展有限公司 | A kind of processing method of toxin-expelling and face nourishing peach blossom vinegar |
| CN111454816A (en) * | 2019-01-20 | 2020-07-28 | 李华军 | Fresh flower papaya vinegar |
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| CN103815511A (en) * | 2014-02-28 | 2014-05-28 | 何钰婷 | Preparation method of pawpaw fruit vinegar beverage |
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| CN104789436A (en) * | 2015-03-12 | 2015-07-22 | 凤台县贵禧酱醋有限公司 | Rose flower and fruit red vinegar and preparation method thereof |
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| CN104962449A (en) * | 2015-06-29 | 2015-10-07 | 四川农业大学 | Preparation method for papaya fruit vinegar and application thereof |
| CN107586696A (en) * | 2017-10-24 | 2018-01-16 | 印江彬彬百香果种植发展有限公司 | A kind of passion fruit fruit vinegar beverage and preparation method thereof |
| CN108048294A (en) * | 2017-12-26 | 2018-05-18 | 宁国平衡健康管理有限公司 | A kind of Xuancheng's pawpaw vinegar and preparation method thereof |
| CN108587850A (en) * | 2018-04-25 | 2018-09-28 | 甘肃乡草坊生态农牧科技发展有限公司 | A kind of processing method of toxin-expelling and face nourishing peach blossom vinegar |
| CN111454816A (en) * | 2019-01-20 | 2020-07-28 | 李华军 | Fresh flower papaya vinegar |
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Application publication date: 20130911 |