CN104789433A

CN104789433A - Fruit-flavored tea vinegar

Info

Publication number: CN104789433A
Application number: CN201510244785.1A
Authority: CN
Inventors: 张辉权
Original assignee: Individual
Current assignee: Individual
Priority date: 2015-05-14
Filing date: 2015-05-14
Publication date: 2015-07-22

Abstract

The invention discloses fruit-flavored tea vinegar which is transparent, clear, and acid and mellow in taste, has thick fruit flavor and fresh scent of tea, and is a seasoning vinegar integrating healthcare functions of fruits, the tea and the vinegar.

Description

A kind of fruity tea vinegar

Technical field

The invention belongs to food-processing raw technical field, specifically a kind of seasoned vinegar.

Background technology

Fruit vinegar is with the tankage of fruit or Fruit quality for raw material, and form through fruit wine yeast and acetic bacteria fermentation, it is nutritious, has the nourishing function of fruit and vinegar concurrently, drinks body health benefits in right amount.Fruit vinegar is that raw material forms through alcohol and acetic acid two stage fermentation with fruit, and its nutritive substance is abundant, low sugar, meets modern's health, natural, green idea, also solves the not long keeping problem of fruit simultaneously, has wide DEVELOPMENT PROSPECT.At present, fruit is mainly to process fruit juice, pulp, domesticly seldom brewageed into fruit vinegar, the fruit vinegar being seen in report is also adopt mixed fungus fermentation preparation or adopt the long fruit vinegar mother liquor of fermentation period and white wine, syrup etc. to allocate to form, and the research adopting the short liquid state fermentation of fermentation period to prepare fruit vinegar yet there are no all reports.Using tea-polyphenol as additive, can increase fruit vinegar flavor, the tea smell of tea-polyphenol uniqueness can improve traditional vinegar mouthfeel, and fresh-keeping effect is more remarkable.

Summary of the invention

A kind of fruity tea vinegar, it is characterized in that: described fruity tea vinegar, its raw juice content 10-30%, acetic acid 3-5%, tea-polyphenol 0.1-0.5%, its surplus is sterilizing high purity water.

Embodiment

To prepare strawberry tea vinegar, concrete operation step is as follows:

(1) preparation of strawberry juice:

1. the screening of raw material: select full, ripe, fresh strawberry, removes strawberry that is mouldy, that rot, stalk;

2. clean: clean with tap water;

3. broken juice: be cut into small pieces by strawberry, squeezes the juice 1000g strawberry, the mixing of 500g water, obtains strawberry fruit juice;

4. pectinase treatment: the pH value regulating strawberry juice with sodium bicarbonate is 5.8, adds by the amount of strawberry quality 0.1% polygalacturonase that enzyme activity is 30000u/g; Under temperature 50 C condition, enzymolysis 40min, temperature 95 DEG C is gone out after enzyme 1min, obtains strawberry juice by 200 order filtered through gauze;

(2) fermentation of strawberry wine is standby:

In 1L strawberry juice, add the glucose of strawberry quality 8%, obtain mixing juice; Load container, double-deck sealed membrane sealing, wherein one deck is breathable sealing film, and another layer is airtight sealed membrane, temperature 105 DEG C of sterilizing 5min; Connect in the mixing juice of 50ml

Enter 2ml yeast activated liquid, temperature is 28 DEG C, standing for fermentation 3d, obtained strawberry wine, and the alcoholic strength of described strawberry wine is 6%; Wherein yeast activated liquid is mixed by 20g Angel Yeast powder and 100ml sterilized water, temperature 30 DEG C activation 30min system

;

(3) fermentation of strawberry vinegar is standby:

By strawberry wine sterilizing 5min under temperature 105 DEG C of conditions, remove airtight sealed membrane, by the amount inoculation acetic bacteria seed liquor of strawberry wine volume 5%, at temperature 28 DEG C, rotating speed 160rpm cultivation and fermentation 3d, obtained strawberry vinegar contains a little precipitation, and total acidity (with acetometer) is 3%;

Wherein seed culture medium adopts: glucose 10 g/L, yeast extract paste 10 g/L, magnesium sulfate heptahydrate (MgSO47H2O) 2g/L, dipotassium hydrogen phosphate (K2HPO4) 3g/L, the edible ethanol 30ml/L(3% of concentration 95%); Acetic bacteria seed liquid and preparation method thereof is:

Seed culture medium divides puts into triangular flask 20ml/100ml, 105 DEG C of sterilizing 5min, inoculate a ring acetic bacteria AS1.41 in triangular flask with transfering loop, during inoculation, add the edible ethanol 30ml/L(3% of concentration 95%), temperature 30 DEG C, rotating speed 160rpm cultivation and fermentation 2d;

(4) strawberry tea vinegar clarification:

Above-mentioned fermentation is even for the tea-polyphenol sterilizing high purity water solution stirring of strawberry vinegar and total mass 2%, the chitosan adding strawberry vinegar massfraction 2% again stirs clarification 2min, the centrifugal 5min of 1000rpm, discard precipitation, get supernatant liquor bottling, 75 DEG C of pasteurize 30min are strawberry tea vinegar, this product is in slightly dark lightpink, transparent clear, mouthfeel acid alcohol, has strong strawberry flavor and the fragrant of tealeaves.

Claims

1. a fruity tea vinegar, is characterized in that: described fruity tea vinegar, its raw juice content 10-30%, acetic acid 3-5%, tea-polyphenol 0.1-0.5%, and its surplus is sterilizing high purity water.

2. a kind of fruity tea vinegar according to claim 1, is characterized in that: original fruit juice used is the fruit juice of gained after one or more combination squeezings in the fruit such as fruit, apple, pineapple, pears, orange, orange, shaddock.