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Technology of producing apple vinegar by thin-solid method

A technology of thinning before solidifying and apple cider vinegar is applied in the field of food processing, which can solve the problems of cumbersome process, high production cost and long fermentation time, and achieve the effect of simple process steps, short production cycle and good color of the product

Inactive Publication Date: 2018-10-02
平凉市金汇丰酿造有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the existing apple cider vinegar production process either adopts a pure liquid fermentation process or a pure solid state fermentation process, wherein the pure liquid state fermentation process has a short fermentation time and a low content of volatile components in the product, resulting in a lack of product flavor and a slightly sour taste; The fermentation process is cumbersome, the fermentation time is too long, and the production cost is high

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A kind of technique for producing apple cider vinegar by pre-diluted and back-solidified method comprises following process steps:

[0024] (1) Juicing: After crushing the washed apples, squeeze them to extract the juice;

[0025] (2) Juice sterilization and enzyme elimination treatment: adjust the sugar content of the freshly squeezed fruit juice to 17-20%, and the pH value to 3.8-4.2, then heat for heat sterilization and sterilization, and the heating temperature is controlled at 90-100°C. Time 8h;

[0026] (3) Alcoholic fermentation: sterilize the juice at 60-70°C for 30 minutes, add 0.8% of the juice mass activated yeast when the juice cools to 38-42°C, add the juice mass when the temperature continues to drop to 28-32°C 15% Daqu and bran koji mixture, and the addition ratio of Daqu and bran koji is 2:1, then put the above raw materials in a closed container to ferment for 7 days, mechanically stir twice a day, when the alcohol content in the material reaches 8 -1...

Embodiment 2

[0031] A kind of technique for producing apple cider vinegar by pre-diluted and back-solidified method comprises following process steps:

[0032] (1) Juicing: After crushing the washed apples, squeeze them to extract the juice;

[0033] (2) Juice sterilization and enzyme elimination treatment: adjust the sugar content of the freshly squeezed fruit juice to 17-20%, and the pH value to 3.8-4.2, then heat for heat sterilization and sterilization, and the heating temperature is controlled at 90-100°C. time 5h;

[0034] (3) Alcoholic fermentation: Sterilize the juice at 60-70°C for 40 minutes, add 1.0% of the juice mass activated yeast when the juice is cooled to 38-42°C, add the juice mass when the temperature continues to drop to 28-32°C 14% Daqu and bran koji mixture, and the addition ratio of Daqu and bran koji is 1.8:1, then put the above raw materials in a closed container to ferment for 8 days, mechanically stir 3 times a day, when the alcohol content in the material reach...

Embodiment 3

[0039] A kind of technique for producing apple cider vinegar by pre-diluted and back-solidified method comprises following process steps:

[0040] (1) Juicing: After crushing the washed apples, squeeze them to extract the juice;

[0041] (2) Juice sterilization and enzyme elimination treatment: adjust the sugar content of the freshly squeezed fruit juice to 17-20%, and the pH value to 3.8-4.2, then heat for heat sterilization and sterilization, and the heating temperature is controlled at 90-100°C. time 10h;

[0042] (3) Alcoholic fermentation: sterilize the juice at 60-70°C for 20 minutes, add 1.2% of the juice mass activated yeast when the juice cools to 38-42°C, add the juice mass when the temperature continues to drop to 28-32°C 16% Daqu and bran koji mixture, and the addition ratio of Daqu and bran koji is 2.2:1, then put the above raw materials in a closed container to ferment for 5 days, mechanically stir 4 times a day, when the alcohol content in the material reaches ...

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PUM

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Abstract

The invention provides a technology of producing apple vinegar by a thin-solid method. The technology comprises the following technical steps: (1) juicing, (2) high-temperature sterilization of fruitjuice, (3) alcohol fermentation: adding saccharomycete, yeast and moldy bran into the fruit juice for fermentation, (4) acetic fermentation: adding bran, rice hulls and acetic bacteria into an alcoholized material obtained in the previous step, (5) pressure filtration and aging, and (6) allocation and sterilization. Compared with the traditional pure liquid fermentation technology, the technologyadopts the liquid alcohol fermentation in an earlier stage, and the acetic solid fermentation in a later stage after the fruit juice is alcoholized completely; an acetic fermentation period is prolonged; a fermentation progress is relatively slow, so that an apple vinegar product contains more ester volatile substances; a flavor of the product is improved; and the product has a better color.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to a process for producing apple cider vinegar by diluting before solidifying. Background technique [0002] Apple is one of the four major fruits in the world. It is rich in multivitamins, sugar, pectin, malic acid, citric acid, tannic acid, and fine fiber, etc., and has high nutritional value. At present, a variety of apple cider vinegar made from apples has been developed on the market, which are deeply loved by consumers. However, the existing apple cider vinegar production process either adopts a pure liquid fermentation process or a pure solid state fermentation process, wherein the pure liquid state fermentation process has a short fermentation time and a low content of volatile components in the product, resulting in a lack of product flavor and a slightly sour taste; The fermentation process is complicated, the fermentation time is too long, and the production cost i...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04
CPCC12J1/04
Inventor 曹鑫
Owner 平凉市金汇丰酿造有限责任公司
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