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Preparation method of apple vinegar

A technology of apple cider vinegar and apples, which is applied in the field of food processing, can solve the problems of long solid-state fermentation period and poor quality of liquid-state fermentation, and achieve the effects of shortening the brewing period, long residence time and shortening the liquid-state fermentation period

Inactive Publication Date: 2013-08-14
山西药科职业学院
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The present invention provides a method for preparing apple cider vinegar in order to solve the problems of long period of traditional solid state fermentation and poor quality of liquid state fermentation

Method used

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  • Preparation method of apple vinegar

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A method for preparing apple cider vinegar includes the following steps:

[0028] (1) Wash and break the apples, control the sugar content at 10-12%, and then energize for magnetization to obtain magnetized apple juice;

[0029] (2) Add 0.025% yeast and 1.5% alcohol of apple juice quality to the magnetized apple juice, keep the temperature at 33-37℃, and ferment for 3 days to obtain cider;

[0030] (3) Add 0.1% acetic acid bacteria of apple juice quality to apple cider, keep the temperature at 23-27℃, and ferment for 2.5 days to obtain apple cider vinegar;

[0031] (4) Pour the apple cider vinegar and sterilize it, then add 0.01% of the quality of the apple cider vinegar to methylglyoxal, age for 12 days, adjust the acidity to 3.5-4%, and then get the finished product.

Embodiment 2

[0033] A method for preparing apple cider vinegar includes the following steps:

[0034] (1) Wash and break the apples, control the sugar content at 10-12%, and then energize for magnetization to obtain magnetized apple juice;

[0035] (2) Add 0.02% yeast and 0.5% alcohol of the apple juice quality to the magnetized apple juice, keep the temperature at 33-37℃, and ferment for 2.5 days to obtain apple cider;

[0036] (3) Add 0.1% acetic acid bacteria of apple juice quality to apple cider, keep the temperature at 23-27℃, and ferment for 2 days to obtain apple cider vinegar;

[0037] (4) Pour the apple cider vinegar and sterilize it, then add 0.01% of the quality of the apple cider vinegar to methylglyoxal, age it for 11 days, adjust the acidity at 3.5-4%, and get the finished product.

Embodiment 3

[0039] A method for preparing apple cider vinegar includes the following steps:

[0040] (1) Wash and break the apples, control the sugar content at 10-12%, and then place the broken apple juice in a magnetizer for magnetization to obtain magnetized apple juice;

[0041] (2) Add 0.015% yeast and 1% alcohol of the apple juice quality to the magnetized apple juice, keep the temperature at 33-37℃, and ferment for 2 days to obtain apple cider;

[0042] (3) Add 0.1% acetic acid bacteria of apple juice quality to apple cider, keep the temperature at 23-27℃, and ferment for 3 days to obtain apple cider vinegar;

[0043] (4) Pour the apple cider vinegar into vinegar and sterilize it, then add 0.01% of the quality of the apple cider vinegar to methylglyoxal, aging for 10 days, adjust the acidity to 3.5-4%, and get the finished product.

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Abstract

The invention discloses a preparation method of apple vinegar, belongs to the technical field of food processing, and solves the problems of long solid-fermentation period and poor liquid-fermentation quality in the traditional technology. The preparation method comprises the following steps of: (1) cleaning and crushing apples, controlling the sugar degree to be 10-12%, then electrifying and magnetizing, so as to obtain magnetized apple juice; (2) adding yeast with the mass being 0.015-0.025% of the mass of the apple juice and alcohol with the mass being 0.5-1.5% of the mass of the apple juice, and fermenting for 2-3 days at the temperature of 33-37 DEG C, so as to obtain apple wine; (3) adding acetic acid bacteria with the mass being 0.1% of the mass of the apple juice into the apple wine, and fermenting for 2-3 days at the temperature of 23-27 DEG C, so as to obtain the apple vinegar; and (4) carrying out vinegar spraying sterilization on the apple vinegar, then adding methylglyoxal with the mass being 0.01% of the mass of the apple vinegar, ageing for 10-12 days, and adjusting the acidity to be 3.5-4%, so as to obtain finished apple vinegar. The preparation method disclosed by the invention has the advantages that the fermentation period is shortened, the quality of the apple vinegar is improved, the taste of the apple vinegar is soft and mellow, and nutrient substances are rich.

Description

Technical field [0001] The invention belongs to the technical field of food processing, and relates to a preparation method of vinegar, in particular to a preparation method of apple cider vinegar. Background technique [0002] Apple cider vinegar is more and more popular with consumers for its unique flavor and many health functions, and the market prospect is very promising. [0003] At present, most of the apple cider vinegar available on the market is liquid fermented apple cider vinegar, that is, using concentrated apple juice as the raw material, using liquid fermentation technology to separate ethanol fermentation and acetic acid conversion, generally 3-7 days into vinegar, aging for two months Listed. However, the liquid-fermented apple cider vinegar is far inferior to the traditional solid-state fermented apple cider vinegar in terms of color, fragrance, taste and health functions. However, the traditional solid-state fermentation of apple cider vinegar has a long cycle,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/02C12R1/02
Inventor 堐榜琴肖国辉肖国红张玮玮张建国张震云蔡翠芳康曼
Owner 山西药科职业学院
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