Luzhou acetic acid beverage processing technology
(I) Product Features Liquor fermented beverages fermented with acetic acid are rich in amino acids, organic acids, and vitamins. The acetic acid produced by fermentation has the effects of eliminating fatigue, refreshing, thirst, increasing appetite, softening blood vessels, lowering blood fat, preventing arteriosclerosis, promoting digestion, maintaining acid-base balance in the body, and cosmetology. (II) Main raw materials Orange, pectinase, yeast 1450#, acetic acid bacteria AS1.41, xanthan gum, honey, sucrose. (III) Major equipment Beaters, homogenizers, colloid mills, seed tanks, filters, air compressors, chillers, and vinification and lactic acid reactors. (IV) Process flow Raw material selection → Cleaning → Boiled peeling → Beating → Mixed juice residue → Pectinase treatment → Adjust sugar concentration and nitrogen content → Sterilization → Cooling → Ethanol fermentation → Acetic acid fermentation → Filtration → Blending → Homogenization → Bottling → Sterilization → cooling → finished products (five) operation instructions (1) Preparation of yeast: Yeast inoculated in 10% wheat sap culture medium and cultured at 28-30°C for 24 hours; at 28-30°C in 10% wort, 5% peptone, 10% bran water medium Incubate for 20 hours. The activated yeast was added to the juice pomace mixture at a ratio of 10% and incubated at 28-30°C for 18 hours. This is repeated one more time, the culture fluid as a jellyfish. (2) Preparation of vinegar mother: The acetic acid bacteria were inoculated into 1% glucose, 1% yeast extract, 3% anhydrous ethanol, and 2% agar slant medium, and cultured at 30-32°C with shaking for 24 hours, and then inoculated with 0.3% glucose. , 1% yeast extract, 4% anhydrous ethanol liquid culture medium, 30 ~ 32 °C shaking culture for 24 hours, access to people in the pot for 20 hours, repeated culture 2 times, culture solution for vinegar. (3) Washing and beating: Select fresh ripe rotten mandarin oranges, rinse with flowing water, heat in boiling water for 30-60 seconds, remove hot and peeling, and separate juice, fruit residue, and fruit core with a beater. With a colloid mill, the particle size of the pomace is about 5 microns. (4) Enzymolysis: mix juice and pomace in a ratio of 7:3, cool to 35-40°C, add 1.5%-2.0% pectinase for 6-8 hours to decompose the pectin into soluble components. . (5) Adjust sugar content and nitrogen content: Before entering ethanol fermentation, determine the sugar content of the slurry, generally controlled at about 10%, including reducing sugar> 4%, acidity (calculated as acetic acid) about 0.2%, adding 0.05% to 0.10 % ammonium sulfate. (6) Sterilization and cooling: After adjusting the composition of the slurry, the slurry was sterilized at 85°C for 15 minutes, then cooled to 28 to 30°C, and 10% yeast medium was added for fermentation. (7) Ethanol fermentation: Ethanol fermentation was performed in a closed tank. The temperature is maintained at 28 to 30°C, the canning volume is 80%, and the fermentation time is about 1 week. The mature fermentation broth has an ethanol content of 5%, an acidity of about 0.6% (based on acetic acid), and a residual sugar control of 0.5% to 0.8%. (8) Acetic acid fermentation: The use of liquid deep fermentation. Access to 15% of acetic acid bacteria culture solution, 35 ~ 38 °C under stirring ventilation (fermentation: air flow = 1: 0.06: 0.08), fermentation for 3 days or so, in the fermentation broth no longer rise in acidity is appropriate. (9) Formulation: Mix 10% fruit juice, 4% fruit vinegar, 9% sugar (sucrose: brown sugar: honey = 6:2:1) and 0.05% xanthan gum. (10) Homogenization: The feed liquid was heated to 50°C and homogenized. The first homogeneous pressure was 18 MPa and the second homogeneous pressure was 25 MPa. (11) Sterilization: After the material liquid is filled, it is sterilized at 85°C for 15 to 20 minutes. (VI) Product Quality Index 1. Sensory Index Color: It has the natural color of citrus, orange or orange red; Aroma: It has the natural aroma of citrus and the unique aroma of fruit vinegar; Taste: Pure, sweet and sour harmonious, no irritation and other odor; Texture: uniform stability, no delamination. 2. Physical and chemical indicators Soluble solids are 8% to 10%; total sugars are (glucose) 6%; total acids (acetic acid) are 0.3% to 0.5%. 3. Microbiological indicators The total number of bacteria is ≤100 cells/ml; E.coli ≤3 cells/100 ml; pathogens may not be detected. Ferrous Fumarate Food Grade,Feed Grade Ferrous Fumarate,High Quality Ferrous Fumarate,Potassium Bicarbonate Food Grade LIANYUNGANGLONGTAIWEI FOOD INGREDIENTS CO.,LTD. , https://www.longtaiweifood.com