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Production method of apple vinegar

A production method, technology of apple cider vinegar, applied in the production field of apple cider vinegar, to achieve the effects of reducing production cost, improving utilization rate, and promoting transformation

Active Publication Date: 2012-12-26
广东天地壹号食品研究院有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

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Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Adjust the sugar degree of apple juice to 16brix, add 0.02%-0.05%of the wine active dry yeast, fermented at 20 ° C-25 ° C, fermented for 5-8 days, and the alcohol content was stopped fermentation.Put the apple wine in the fermented tank, inoculate 8%-10%of the acetate liquid solution of the fermentation tank, and then add 5%of the semi-finished wine vinegar to ferment, ferment for 30-55 hours at 32 ° C-35 ° C, detect the total acidThe content is 4.1-7.0g / 100ml, and the fermentation is over when the wine is less than 0.5%.Speum at high temperature at the end of the fermented apple cider vinegar, lasted for 3-5 seconds at the temperature at 115-135 ° C, and then filtered with a diatom soil filter to get a clear and transparent apple cider vinegar.

Embodiment 2

[0024] Adjust the sugar degree of apple juice to 16brix, add 0.02%-0.05%of the wine active dry yeast, fermented at 20 ° C-25 ° C, fermented for 5-8 days, and the alcohol content was stopped fermentation.Put the apple wine in the fermented tank, inoculate 8%-10%of the acetate liquid solution of the fermentation tank, and then add 35%of the semi-finished wine vinegar to ferment, ferment for 30-55 hours at 32 ° C-35 ° C, detect the total acidThe content is 4.1-7.0g / 100ml, and the fermentation is over when the wine is less than 0.5%.Speum at high temperature at the end of the fermented apple cider vinegar, lasted for 3-5 seconds at the temperature at 115-135 ° C, and then filtered with a diatom soil filter to get a clear and transparent apple cider vinegar.

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Abstract

The invention provides a production method of apple vinegar. The method aims to treat semi-finished wine vinegar with acetic acid content of 2.0%-4.0% and alcohol content of 1%-3.9% during apple vinegar acetic acid fermentation, and due to influences of power failure, water failure, etc. on factors of temperature, air quantity, strains and the like, the semi-finished wine vinegar has incompletely converted alcohol and no longer increased acetic acid content. According to the method of the invention, 5%-35% of semi-finished wine vinegar is added into normal fermentation broth, and after fermentation under normal conditions, qualified apple vinegar can be obtained. The method provided in the invention promotes semi-finished product conversion, changes waste material into things of value and reduces production cost, and also shortens the fermentation period by 5-15h, thus improving production efficiency.

Description

Technical field [0001] The invention involves a production method of an apple cider vinegar. Background technique [0002] Vinegar is an indispensable condiment in people's diet.Studies have confirmed that vinegar has health functions such as anticorrosive sterilization, eliminating fatigue, improving appetite, promoting digestion and absorption, preventing fatty liver, preventing hypertension, and reducing the concentration of ethanol concentrations in the body's oxide and blood.The development of multi -variety and multi -functional drinks is an inevitable trend of vinegar from traditional condiments to modern beverage consumer goods.Since the 1990s, the United States has launched apple cider vinegar, France has launched grape vinegar, and Britain has launched beer vinegar. Japan has a lot of affection for fruit vinegar and respects it.Compared with the grain vinegar, the fruit vinegar is small, so it is not volatile, so the irritation is small and the taste is soft, and it has...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12J1/02C12R1/02C12R1/865
Inventor 闫斌
Owner 广东天地壹号食品研究院有限公司
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