CN100389687C - Hawthorn acetic acid fermented drink and brewage method thereof - Google Patents
Hawthorn acetic acid fermented drink and brewage method thereof Download PDFInfo
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- CN100389687C CN100389687C CNB2006100470303A CN200610047030A CN100389687C CN 100389687 C CN100389687 C CN 100389687C CN B2006100470303 A CNB2006100470303 A CN B2006100470303A CN 200610047030 A CN200610047030 A CN 200610047030A CN 100389687 C CN100389687 C CN 100389687C
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- hawthorn
- enzymolysis
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- juice
- acetic acid
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Abstract
The present invention relates to an acetic beverage brewed from haw apples and the brewing method thereof, wherein the acetic beverage is rich in nutrient substances such as haw flavone, organic acid, amino acid, cellulose, trace element, etc. Particularly acetic acid in the acetic beverage can raise the acetic acid intake and the immunity of a human body after frequent drinking and is favorable for health. The brewing method comprises the steps of haw crushing, biological enzymolyzing, clarifying, alcoholic fermenting or leaching, acetic acid fermenting, blending, sterilizing and packing to brew into a haw acetic acid accessory beverage.
Description
Technical field
The present invention relates to beverage and preparation method thereof, more specifically to a kind of Hawthorn Vinegar acid beverage and brewing method thereof of novelty.
Background technology
Hawthorn is a kind of temperate zone deciduous plant of integration of drinking and medicinal herbs, be the distinctive fruit tree of China, hawthorn is nutritious, contain protein, fat, carbohydrate, calcium, phosphorus, iron, carrotene, thioflavin, riboflavin, niacin, crataegolic acid, citric acid, vitamin third gradegrade C composition, in wherein every hectogram fruit, 85 milligrams of calcics account for first in the various fruits; The content of vitamin C is Duoed more than 17 times than apple; Also be rich in the biological flavone compounds that can not self synthesize in the human body, be called for short flavone of hawthorn fruit.Cause and effect contains materials such as haematochrome and pectin, is more suitable for being processed into haw flakes, haw jelly, preserved fruit, candied haws on a stick, haw pulp, can, preserved fruit, haw sheet etc.Traditional handicraft the pectic substance precipitation occurs easily with opaque products such as the clear juice of hawthorn system hawthorn, hawthorn clear-juice beverage, Hawthorn Fruit Wine, perplexs the development of enterprise always.The serial haw product is domestic also not to have larger processing enterprise, and hawthorn is the local product that China has characteristic, and the resources advantage that we will make full use of China becomes product advantage, creates bigger value.
The inventor has applied for " method for making of cassis fruit vinegar " in 1992, publication number is: 1066466; Applied for " method for making of fruit acetic acid beverage " patent application to State Patent Office in 2000, publication number is CN1318325A, more than two project disclosure of the Invention the fruit method of producing fruit vinegar and acetic acid beverage through secondary fermentation, its process adopts traditional zymotechnique technology substantially, through our research and knowhow for over ten years, utilize original production technology to produce the Hawthorn Vinegar acid beverage and exist the pectin content height, beverage precipitates in the shelf-life easily, the production and selling of puzzlement enterprise.
Summary of the invention
The purpose of this invention is to provide a kind of modern biology enzyme and handle the haw berry technology, obtained the hawthorn enzymolysis fruit juice of comparatively desirable chemical stability, carry out alcoholic fermentation or alcohol infuse again, carry out acetic fermentation again, produce the new method of Hawthorn Vinegar acid beverage.
The present invention possesses following advantage compared to existing technology: with short production cycle, shortened hundred times with original technology, whole process of production is carried out in airtight container, do not pollute, the material of the easy precipitation of the pectic substance in the hawthorn, extract away in juice processing technology by pectase, reduce the former wine sedimentation time, kept original fruit fragrance and style, do not destroyed the nutritional labeling of hawthorn, product is as clear as crystal, fruital is outstanding, and is nutritious, pure taste, pleasant agreeable to the taste, be the new high-tech product in the beverage.
Method of the present invention can reach by following measures:
1, the sorting of haw berry and fragmentation
After hawthorn cleaned, become the 3-5 lobe, place enzymatic vessel with crusher in crushing;
2, biological enzymolysis
The weight that adds water is 1 to 1 for the ratio with weight really; Be heated to 35-50 ℃; Add pectase 40-150 milliliter/1000 kilograms of haw berry oars, the pectic substance in the hawthorn, cellulosic are decomposed; Enzymolysis time 60-120 minute;
3, secondary enzymolysis, precipitation
Enzymolysis juice is pumped in the settling tank, add pectase 10-50 milliliter/1000 kilograms of hawthorn enzymolysis juice again, carry out secondary enzymolysis, hydrolysis temperature 30-50 ℃; Mixed the back static 8-24 hour;
4, filter
The haw juice of enzymolysis post precipitation is filtered with diatomite filter, be hawthorn enzymolysis juice;
5, alcoholic fermentation
Get hawthorn enzymolysis juice adding one thousandth brewer's dried yeast and carry out alcoholic fermentation;
6, acetic fermentation
It is 5-8% that the former wine of hawthorn after the fermentation is diluted to alcohol content; Add acetic acid bacteria strain 5% and carry out acetic fermentation, when acetic acid content stops fermentation during for 5-7%, 121 ℃ of instantaneous sterilizations are haw fruit vinegar;
7, blending, sterilization, packing
With 10-50ml/100ml enzymolysis haw juice, sucrose 5-12g/100ml is with containing acetic acid 0.2-0.8ml/100ml in the adjustment of the haw fruit vinegar after the fermentation beverage during blending; After filtration, 121 ℃ of instantaneous sterilizations, packing is finished product.
Also can call in the haw juice behind the enzymolysis after filtering in the above-mentioned technology and substitute alcoholic fermentation with 70% deodorizing alcohol, carry out lixiviate, making hawthorn enzymolysis juice alcohol content is 18-20%, makes the alcohol extractive juice, and it is 5-8% that the former wine of hawthorn that the alcohol extractive juice is made is diluted to alcohol content; Add acetic acid bacteria strain 5% and carry out acetic fermentation, when acetic acid content stops fermentation during for 5-7%, 121 ℃ of instantaneous sterilizations are haw fruit vinegar;
The specific embodiment
Embodiment 1
After 10 tons of hawthorn are cleaned, become the 3-5 lobe, place enzymatic vessel with crusher in crushing; Add 10 tons in water; Be heated to 35 ℃; Add 400 milliliters of pectases, to the pectic substance in the hawthorn, cellulosic enzymolysis; Enzymolysis time 60 minutes; Enzymolysis juice is pumped in the settling tank, add 100 milliliters of pectases again, carry out secondary enzymolysis, 30 ℃ of hydrolysis temperatures in hawthorn enzymolysis juice; Mixed the back static 8 hours; The haw juice of enzymolysis post precipitation is filtered with diatomite filter, be hawthorn enzymolysis juice; Get hawthorn enzymolysis juice adding one thousandth brewer's dried yeast and carry out alcoholic fermentation; It is 5% that the former wine of hawthorn after the fermentation is diluted to alcohol content; Add acetic acid bacteria strain 5% and carry out acetic fermentation, stop fermentation when acetic acid content is 5%, 121 ℃ of instantaneous sterilizations are haw fruit vinegar; With 10ml/100ml enzymolysis haw juice, sucrose 5g/100ml is with containing acetic acid 0.2ml/100ml in the adjustment of the haw fruit vinegar after the fermentation beverage during blending; Through 121 ℃ of instantaneous sterilizations, packing is finished product.
Embodiment 2
After 5 tons of hawthorn are cleaned, become the 3-5 lobe, place enzymatic vessel with crusher in crushing; Add 5 tons in water; Be heated to 50 ℃; Add 750 milliliters of pectases, to the pectic substance in the hawthorn, cellulosic enzymolysis; Enzymolysis time 120 minutes; Enzymolysis juice is pumped in the settling tank, add 250 milliliters of pectases again, carry out secondary enzymolysis, 50 ℃ of hydrolysis temperatures in hawthorn enzymolysis juice; Mixed the back static 24 hours; The haw juice of enzymolysis post precipitation is filtered with diatomite filter, be hawthorn enzymolysis juice; Get hawthorn enzymolysis juice adding one thousandth brewer's dried yeast and carry out alcoholic fermentation; It is 8% that the former wine of hawthorn after the fermentation is diluted to alcohol content; Add acetic acid bacteria strain 5% and carry out acetic fermentation, stop fermentation when acetic acid content is 7%, 121 ℃ of instantaneous sterilizations are haw fruit vinegar; With 50ml/100ml enzymolysis haw juice, sucrose 12g/100ml is with containing acetic acid 0.8ml/100ml in the adjustment of the haw fruit vinegar after the fermentation beverage during blending; Through 121 ℃ of instantaneous sterilizations, packing is finished product.
Embodiment 3
After 5 tons of hawthorn are cleaned, become the 3-5 lobe, place enzymatic vessel with crusher in crushing; Add 5 tons in water; Be heated to 50 ℃; Add 750 milliliters of pectases, to the pectic substance in the hawthorn, cellulosic enzymolysis; Enzymolysis time 120 minutes; Enzymolysis juice is pumped in the settling tank, add 250 milliliters of pectases again, carry out secondary enzymolysis, 50 ℃ of hydrolysis temperatures in hawthorn enzymolysis juice; Mixed the back static 24 hours; The haw juice of enzymolysis post precipitation is filtered with diatomite filter, be hawthorn enzymolysis juice; Call in the haw juice behind the enzymolysis with 70% deodorizing alcohol and to carry out lixiviate, making hawthorn enzymolysis juice alcohol content is 20%, makes the alcohol extractive juice, and it is 5% that the alcohol extractive juice is diluted to alcohol content; Add acetic acid bacteria strain 5% and carry out acetic fermentation, stop fermentation when acetic acid content is 7%, 121 ℃ of instantaneous sterilizations are haw fruit vinegar; With 50ml/100ml enzymolysis haw juice, sucrose 12g/100ml is with containing acetic acid 0.8ml/100ml in the adjustment of the haw fruit vinegar after the fermentation beverage during blending; Through 121 ℃ of instantaneous sterilizations, packing is finished product.
Embodiment 4
After 10 tons of hawthorn are cleaned, become the 3-5 lobe, place enzymatic vessel with crusher in crushing; Add 10 tons in water; Be heated to 35 ℃; Add 400 milliliters of pectases, to the pectic substance in the hawthorn, cellulosic enzymolysis; Enzymolysis time 60 minutes; Enzymolysis juice is pumped in the settling tank, add 100 milliliters of pectases again, carry out secondary enzymolysis, 30 ℃ of hydrolysis temperatures in hawthorn enzymolysis juice; Mixed the back static 8 hours; The haw juice of enzymolysis post precipitation is filtered with diatomite filter, be hawthorn enzymolysis juice; Call in the haw juice behind the enzymolysis with 70% deodorizing alcohol and to carry out lixiviate, making hawthorn enzymolysis juice alcohol content is 18%, makes the alcohol extractive juice, and it is 8% that the alcohol extractive juice is diluted to alcohol content; Add acetic acid bacteria strain 5% and carry out acetic fermentation, stop fermentation when acetic acid content is 5%, 121 ℃ of instantaneous sterilizations are haw fruit vinegar; With 10ml/100ml enzymolysis haw juice, sucrose 5g/100ml is with containing acetic acid 0.2ml/100ml in the adjustment of the haw fruit vinegar after the fermentation beverage during blending; Through 121 ℃ of instantaneous sterilizations, packing is finished product.
Claims (2)
1. the brewing method of Hawthorn Vinegar acid beverage is characterized in that: after hawthorn is cleaned, become the 3-5 lobe with crusher in crushing, place enzymatic vessel; The weight that adds water is 1 to 1 for the ratio with weight really; Be heated to 35-50 ℃; Add pectase 40-150 milliliter/1000 kilograms of haw berry oars, the pectic substance in the hawthorn, cellulosic are decomposed; Enzymolysis time 60-120 minute; Enzymolysis juice is pumped in the settling tank, add pectase 10-50 milliliter/1000 kilograms of hawthorn enzymolysis juice again, carry out secondary enzymolysis, hydrolysis temperature 30-50 ℃; Mixed the back static 8-24 hour; Filter back adding one thousandth brewer's dried yeast and carry out alcoholic fermentation; It is 5-8% that the former wine of hawthorn after the fermentation is diluted to alcohol content; Add acetic acid bacteria strain 5% and carry out acetic fermentation; 121 ℃ of instantaneous sterilizations are haw fruit vinegar; Call in 10-50ml/100ml enzymolysis haw juice, sucrose 5-12g/100ml is with containing acetic acid 0.2-0.8ml/100ml in the adjustment of the haw fruit vinegar after the fermentation beverage; Through 121 ℃ of instantaneous sterilizations, packing is finished product.
2. the brewing method of Hawthorn Vinegar acid beverage is characterized in that: after hawthorn is cleaned, become the 3-5 lobe with crusher in crushing, place enzymatic vessel; The weight that adds entry is 1 to 1 for the weight with fruit; Be heated to 35-50 ℃; Add pectase 40-150 milliliter/1000 kilograms of haw berry oars, the pectic substance in the hawthorn, cellulosic are decomposed; Enzymolysis time 60-120 minute; Enzymolysis juice is pumped in the settling tank, add pectase 10-50 milliliter/1000 kilograms of hawthorn enzymolysis juice again, carry out secondary enzymolysis, hydrolysis temperature 30-50 ℃; Mixed the back static 8-24 hour; Filter the back and call in the haw juice behind the enzymolysis with 70% deodorizing alcohol and carry out lixiviate, making hawthorn enzymolysis juice alcohol content is 18-20%; It is 5-8% that the hawthorn enzymolysis juice of lixiviate is diluted to alcohol content; Add acetic acid bacteria strain 5% and carry out acetic fermentation; 121 ℃ of instantaneous sterilizations are haw fruit vinegar; Call in 10-50ml/100ml enzymolysis haw juice, sucrose 5-12g/100ml is with containing acetic acid 0.2-0.8ml/100ml in the adjustment of the haw fruit vinegar after the fermentation beverage; After filtration, 121 ℃ of instantaneous sterilizations, packings are finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2006100470303A CN100389687C (en) | 2006-06-22 | 2006-06-22 | Hawthorn acetic acid fermented drink and brewage method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2006100470303A CN100389687C (en) | 2006-06-22 | 2006-06-22 | Hawthorn acetic acid fermented drink and brewage method thereof |
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| CN1864556A CN1864556A (en) | 2006-11-22 |
| CN100389687C true CN100389687C (en) | 2008-05-28 |
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| CNB2006100470303A Expired - Fee Related CN100389687C (en) | 2006-06-22 | 2006-06-22 | Hawthorn acetic acid fermented drink and brewage method thereof |
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Families Citing this family (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101411534B (en) * | 2008-11-15 | 2012-07-04 | 宋玉秀 | Technique for producing haw fruit vinegar |
| CN102273691A (en) * | 2011-07-05 | 2011-12-14 | 大连工业大学 | Hawthorn fruit flesh and juice acetic acid beverage, and preparation method thereof |
| CN103907987B (en) * | 2014-04-01 | 2016-02-10 | 天地壹号饮料股份有限公司 | A kind of multi-cultur es mixing is continuously fermented and is prepared the method for Haw Apple Vinegar Drink |
| CN104116103A (en) * | 2014-07-02 | 2014-10-29 | 开平市绿洲食品有限公司 | Natural dried orange peel-hawthorn vinegar and manufacturing method thereof |
| CN104328022B (en) * | 2014-10-31 | 2016-08-17 | 天地壹号饮料股份有限公司 | A kind of peracid Hawthorn Vinegar and the plant beverage comprising this Hawthorn Vinegar and preparation method thereof |
| CN104856158A (en) * | 2015-05-01 | 2015-08-26 | 侯荣山 | Preparation method of hawthorn vinegar beverage |
| CN106367290A (en) * | 2016-08-25 | 2017-02-01 | 陈才佳 | Fermenting brewing method of fructus crataegi cuneatae vinegar |
| CN106811391A (en) * | 2017-03-27 | 2017-06-09 | 广东石油化工学院 | A kind of preparation method of hawthorn hill gooseberry compound fruit vinegar |
| CN107164204A (en) * | 2017-07-17 | 2017-09-15 | 济源市王屋山石匣醋厂 | A kind of brewage process of Hawthorn Vinegar |
| CN109943460A (en) * | 2019-05-05 | 2019-06-28 | 承德红源果业有限公司 | A kind of fermentation process of full juice haw fruit vinegar |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1204476A (en) * | 1997-07-03 | 1999-01-13 | 詹士坚 | Haw fermented acetic acid beverage and method for production |
| CN1718116A (en) * | 2005-08-18 | 2006-01-11 | 闫斌 | Beverage contg. haw and fruit vinegar, and its prodn. process |
-
2006
- 2006-06-22 CN CNB2006100470303A patent/CN100389687C/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1204476A (en) * | 1997-07-03 | 1999-01-13 | 詹士坚 | Haw fermented acetic acid beverage and method for production |
| CN1718116A (en) * | 2005-08-18 | 2006-01-11 | 闫斌 | Beverage contg. haw and fruit vinegar, and its prodn. process |
Non-Patent Citations (2)
| Title |
|---|
| 山楂果醋饮料的研制. 王月慧.山西食品工业，第2期. 2005 |
| 山楂果醋饮料的研制. 王月慧.山西食品工业，第2期. 2005 * |
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| ASS | Succession or assignment of patent right |
Owner name: TIELING HAOSHOU DRINKS CO., LTD. Free format text: FORMER OWNER: DALIAN POLYTECHNIC UNIVERSITY Effective date: 20080104 |
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Effective date of registration: 20080104 Address after: Tieling County Li Qian Hu Xiang Li Cuicun post encoding: 112000 Applicant after: Tieling Haoshou Drink Co.,Ltd. Address before: No.1, light industry court, Ganjingzi District, Liaoning, Dalian Province, China: 116034 Applicant before: Dalian Polytechnic University |
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Granted publication date: 20080528 Termination date: 20120622 |