Processing of Schisandra fruit vinegar

Fruit is rich in sugar resources and is a good raw material for vinegar brewing. Compared with grain vinegar, fruit vinegar is more nutritious. It is rich in acetic acid, succinic acid, malic acid, citric acid, a variety of amino acids, vitamins and bioactive substances. And mellow taste, rich flavor, fresh and refreshing, unique effect, can play a role in softening blood vessels and reducing blood lipids. Fruit vinegar is acidic and becomes alkaline food after absorption and metabolism by the human body. Fruit vinegar has the following health benefits:

The volatile compounds and amino acids in ① fruit vinegar can stimulate the nerve center of the brain and develop intelligence. Medical studies have found that the acidity and basicity of the human brain is related to IQ. Children with alkaline brains have higher IQs than acidic children, while the acidity and basicity of body fluids can be regulated by diet.

② fruit vinegar can improve the detoxification function of the liver, regulate metabolism in the body, improve the immunity of the human body, and has a strong anti-cancer and anti-cancer effect.

The acidic substances in ③ fruit vinegar can increase the secretion of digestive juices, which can strengthen the stomach and digestion, increase appetite, promote fluid and quench thirst. Drinking fruit vinegar before and after drinking alcohol can speed up the decomposition and metabolism of alcohol in the body, so fruit vinegar has great antialcoholic effect.

④ fruit vinegar is unique in beauty and skin care and has a regulating effect on the blood circulatory system. Its mild acidity has a soft stimulating effect on the skin, which can balance the dh of the skin and control the secretion of oil.

⑤ vinegar not only makes carbohydrates and proteins metabolize smoothly in the body, but also burns too much fat in the body to prevent accumulation. Long-term drinking has the effect of reducing weight, inhibiting and reducing the formation of lipid peroxides in the process of aging, and delaying aging. Soften blood vessels, lower blood pressure, nourish beauty, regulate body fluid acid-base balance, promote glucose metabolism, decompose lactic acid and pyruvate in muscle and clear fatigue.

The processing of Schisandra fruit vinegar includes three processing techniques: all-solid-state fermentation, all-liquid fermentation and pre-liquid and post-solid fermentation.

1. Schisandra fruit vinegar all-solid-state fermentation

(1) technological process: Fructus Schisandrae fruit-→ removing rotten particles-→ de-stalking-→ cleaning-→ crushing-→ adding a small amount of rice husk, yeast-→ solid-state alcohol fermentation-→ plus wheat bran, rice husk, acetic acid bacteria-→ solid-state acetic acid fermentation-→ leaching vinegar-→ sterilization-→ aging-→ finished product.

(2) Technical points:

Wash the ripe fresh fruit with clean water, weigh it after crushing, add wheat bran and 5% vinegar koji according to 3% of the weight of the raw material, stir evenly, pile into a round pile or rectangular pile with a height of 1.5 meters, insert the thermometer, and cover it with plastic film. Pour the material 1 ℃ twice a day, check the temperature 3 times, and control the temperature at about 35 min. After 10 days, the raw materials emitted vinegar flavor, the taste of raw noodles disappeared, the taste temperature decreased, and the fermentation stopped.

The raw material that completes the fermentation is called vinegar billet. Pour vinegar blanks and the same amount of water into a cylinder with holes below (the holes at the bottom of the cylinder are first plugged with gauze) and then soak for 4 hours and then pour vinegar. This time the vinegar is called head vinegar. After the head vinegar is drenched, cold water is added. Generally, the vinegar is poured into the newly added vinegar billet, which is used for the head vinegar. The fruit vinegar brewed by solid fermentation can be bottled after 1 Mel for 2 months. After bottling and sealing, it should be sterilized in hot water for about 70 ℃ for 15 minutes.

2. Schisandra fruit vinegar full liquid fermentation

(1) technological process: Fructus Schisandrae fruit-→ removes rotten particles-→ de-stem-→ cleaning-→ crushing, juice extraction (excluding fruit dregs)-→ crude juice-→ inoculation yeast-→ liquid alcohol fermentation-→ plus acetic acid bacteria-→ liquid acetic acid fermentation-→ filtration-→ sterilization-→ aging-→ finished product.

(2) Technical points: choose fresh Schisandra chinensis fruit with good maturity and wash it with clean water. First, the washed Schisandra fruit is broken by a crusher, then the juice is pressed by a screw juicer, and 3% of the yeast liquid is added to the juice to ferment alcohol. In the process of fermentation, 2 ℃ was stirred 4 times a day, and the temperature was maintained at about 30 mol. The fermentation was completed after 7 days. Note that the temperature should not be lower than 16 ℃ or higher than 35 ℃. The alcohol content of the above fermentation broth was adjusted to 7 murine 8 degrees, filled in wooden or enamel containers, and inoculated with acetic acid bacteria liquid about 5%. Cover the mouth of the container with gauze to prevent flies and vinegar eels from invading. The height of the fermentation broth is 1 top 2 of the height of the container, and the liquid surface floats with a lattice board to prevent the bacterial film from sinking. During acetic acid fermentation, the product temperature was controlled at 30-35 ℃, stirring 1 Mel twice a day, and the vinegar was finished in about 10 days. Take out most of the fruit vinegar and disinfect it and eat it. Leave vinegar blanks and a small amount of vinegar, and then supplement the fruit wine to continue to vinegar.

3. Schisandra fruit vinegar pre-liquid and post-solid fermentation

(1) technological process: Fructus Schisandrae fruit-→ de-stalking-→ cleaning-→ crushing-→ adjusting composition-→ alcohol fermentation-→ spraying acetic acid fermentation-→ pressed vinegar liquid-→ exchange-→ filtration-→ sterilization-→ filling-→ finished product.

(2) Technical points:

① raw material treatment: choose fresh Schisandra chinensis fruit with good maturity and rinse with clean water. Use the pedicel remover to remove the fruit stalk, the fruit and vegetable crusher is broken, the grain can not be crushed, and the juice can not come into contact with copper and iron.

② composition adjustment: mainly mixed with white granulated sugar to make the sugar content up to 15%.

③ alcohol fermentation: first, the dry yeast was added to the sterilized 500ml triangle flask to activate, add 100g Schisandra chinensis juice, the temperature was 32m ℃, the time was 4 hours; after the activation, the amount of juice 59ram 6 was added to the jar for extended culture for 8 hours, the temperature was 3032 ℃. After expanding the culture, 10% of the volume was added to the 50-liter mother wine tank for culture at the temperature of 30 ℃ and 32 min, and the culture was completed in 12 hours. The cultured wine mother was added to the fermentor for fermentation, and the temperature was kept at 28 ℃. After 4 ml for 7 days, the dregs settled, and the alcohol fermentation ended when the mash contained sugar ≤ 4 g / L.

④ acetic acid fermentation: acetic acid bacteria were inoculated in a liquid medium consisting of 1% yeast extract, 4% anhydrous ethanol and 0.1% glacial acetic acid, filled in a 500ml triangular flask with 100ml of liquid volume, culture time of 36 hours, temperature of 30ml and 34 ℃, and then added to the expanded liquid medium at 10% (the medium was composed of fermented fruit mash) Then add 10% of the amount to the yeast tank for culture. After the yeast is mature, it is added to 10% of the total volume of the fermentation mash for acetic acid fermentation. The fermentor should be provided with a false bottom, which should first be covered with 5% rice husk and 1% wheat bran. When the mash is added, the dregs are mixed with the rice husk and wheat bran left on the mash, and the wine is filled with vinegar buckets through the false bottom flow. Then it is poured down by the spray pipe through the beverage pump and sprayed for half an hour every 5 hours. After 7 days, check that the acidity is no longer increased and stop spraying.

⑤ exchange system: test the product, adjust the acidity to ensure the pure flavor of fruit vinegar, first filter with stainless steel net, and then heat the fruit vinegar to 75mi 80 ℃ for 15 minutes.

4. Quality requirements of Schisandra fruit vinegar: the color is garnet red, with unique aroma of Schisandra chinensis, soft sour taste, sweet taste, no peculiar smell, no suspended matter and other impurities, no pewter, cool and transparent.