CN100419061C - Preparation method of pear vinegar - Google Patents
Preparation method of pear vinegar Download PDFInfo
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- CN100419061C CN100419061C CNB2006100488487A CN200610048848A CN100419061C CN 100419061 C CN100419061 C CN 100419061C CN B2006100488487 A CNB2006100488487 A CN B2006100488487A CN 200610048848 A CN200610048848 A CN 200610048848A CN 100419061 C CN100419061 C CN 100419061C
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- pears
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- pear juice
- vinegar
- pear
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Abstract
The invention disclosed a way to prepare pear vinegar. The invention means to provide a pear-vinegar preparing way that has simple technologies and short producing cycle; the wine in the invention has no chemical agent and can keep the original pear flavor. The invention includes the following steps: a. choosing the material; b. peeling and cleaning; c, pulping; d, filtering; e. adding water to the syrup, alcoholic fermenting, acetic fermenting; f. sterilizing; g. aging; h. sterilizing. Since there's no material that's harmful to human, the vinegar in the invention is pollution-free food. The processing cycle in the invention is short, so it can not only maintain the pear's original color without big damage to the pear's flavor and nutrients; it has very good health care function to the body.
Description
Technical field
The present invention relates to a kind of preparation method of vinegar, relate to a kind of preparation method of pears vinegar in particular.
Technical background
Pears are a kind of nutritious fruit, not only contain nutritive ingredients such as protein, fat, carbohydrate, vitamins C, oxysuccinic acid, citric acid, fructose, sucrose, glucose, also contain inorganic components and food fibres such as potassium, sodium, calcium, magnesium, selenium, iron, manganese.Talk about pears " heat of the clear six internal organs of survivor, ripe person is grown the moon of the five internal organs " in " the logical method of book on Chinese herbal medicine ".Living pears reduce internal heat, ripe pears tonifying yin.Pears flavor cold in nature is sweet, and how tasty and refreshing juice is.Profusely refrigerant after the food, separate heat symptom-complex, slake thirst and help produce saliva, clearing away heart-fire wets one's whistle, and falls fiery relieving summer-heat, moistening lung, cough-relieving, reduces phlegm, powerful to flu, cough, chronic and acute tracheitis.In addition, pears also have step-down, effect with all worries set aside, hepatitis is had protect the liver, aid digestion, the effect that increases appetite.
All to add certain raw material in the process of preparation pears vinegar at present, as sugar, monosodium glutamate, pigment, NaHSO
4, polygalacturonase etc., not only increased production cost, and the chemical substance that adds also has certain disadvantageous effect to human body.Along with the reinforcement of people's food safety consciousness, people also progressively strengthen the demand of ecosystem pollution-free food.
Summary of the invention
For overcoming the deficiencies in the prior art, the invention provides the preparation method that a kind of technology simply, is not added any chemical reagent, product time weak point, can be kept the pears vinegar of the original local flavor of pears.
For achieving the above object, the present invention realizes by following steps:
A, material choice: select fresh, anosis worm, sophisticated pears.
B, clean with clear water, remove seed, skin, for preventing the pears oxidation after the fragmentation, and suppress the harmful microorganism growth, it is to soak in 1%～4% the vinegar liquid that pears are put into acetate concentration.
C, the pears after the fragmentation are pulled an oar: pulverize, get juice for ease of pears, add water and pull an oar, the amount that adds water is advisable with convenient making beating, and the water of adding and the weight ratio of pears are controlled between 1: 8～1: 10.
D, filtration: the pears slurry is filtered, remove the pears slag, stay pear juice.
E, Jia Shui convert slurry, zymamsis, acetic fermentation: with the pear juice fermentor tank of packing into, add water and convert slurry, the water that adds and the weight ratio of pear juice are controlled between 3: 1～7: 1, be preferably 4: 1～5: 1, get in the pear juice of acetic acid yeast-inoculated after converting slurry, quantity is to convert 6%～9% of pear juice weight behind the slurry, be preferably 7%～8%, for improving the local flavor and the antiseptic power of pears vinegar, reach the condition of acetic fermentation of the present invention, need to add ethanol concn and be 40%～60% grain wine, quantity is to convert 0.7%～2% of pear juice weight behind the slurry; Add quantity and be 0.2%～0.5% salt of the pear juice weight converted behind the slurry, after stirring, seal jar mouthful with cloth, carry out aerobic fermentation, leavening temperature is controlled at 25 ℃～35 ℃, and fermentation time is 5～20 days, is preferably 10～15 days.
F, sterilization: after fermentation is finished, remove the acetic acid yeast on surface, for avoiding varied bacteria growing, heat between 55 ℃～60 ℃, and kept 10～15 minutes with steam; Also can adopt to seal to boil in stainless steel or the earthenware porcelain receptacle and carry out disinfection.
G, ageing: after the sterilization, natural at normal temperatures aerobic left standstill 10～30 days, was preferably 20～25 days, obtained pears vinegar.
H, sterilization: with steam the pears vinegar of step g is heated between 55 ℃～60 ℃, and thermostatically heating 10～15 minutes; Also can adopt the sealing of packing in stainless steel or the earthenware porcelain receptacle of pears vinegar is boiled and carried out disinfection.
Beneficial effect: do not add any among the preparation method of pears vinegar of the present invention to the disadvantageous raw material of human body, the vinegar that adopts this method to produce belongs to the pollution-free food of ecosystem, present method becomes the vinegar time short, original color and luster that can not only better keep pears, mouthfeel to pears is destroyed less, and the peculiar nutrition of pears do not have destroyedly, and human body is had good health-care effect.
Embodiment
In order better to understand and to implement, describe the preparation method of pears vinegar in detail below in conjunction with embodiment.
Embodiment 1
A, material choice: select fresh, anosis worm, sophisticated pears.
B, clean with clear water, remove seed, skin, it is to soak in 3% the vinegar liquid that pears are put into acetate concentration.
C, the pears after the fragmentation are pulled an oar: add water and pull an oar, the water of adding and the weight ratio of pears are 1: 10.
D, filtration: the pears slurry is filtered, remove the pears slag, stay pear juice.
E, Jia Shui convert slurry, zymamsis, acetic fermentation: with the pear juice fermentor tank of packing into, add water and convert slurry, the water that adds and the weight ratio of pear juice are 4: 1, get in the pear juice of acetic acid yeast-inoculated after converting slurry, quantity is to convert 7% of pear juice weight behind the slurry, add ethanol concn and be 45% grain wine, quantity is to convert 1.2% of pear juice weight behind the slurry; Add quantity and be 0.35% salt of the pear juice weight converted behind the slurry, after stirring, seal jar mouthful with cloth, carry out aerobic fermentation, leavening temperature is controlled at 25 ℃～35 ℃, and fermentation time is 8 days.
F, sterilization: after fermentation is finished, remove the acetic acid yeast on surface, heat between 55 ℃～60 ℃ with steam, and kept 10 minutes.
G, ageing: after the sterilization, natural at normal temperatures aerobic left standstill 25 days, obtained pears vinegar.
H, sterilization: with steam the pears vinegar of step g is heated between 55 ℃～60 ℃, and thermostatically heating 10～15 minutes.
Embodiment 2
A, material choice: select fresh, anosis worm, sophisticated pears.
B, clean with clear water, remove seed, skin, it is to soak in 1.5% the vinegar liquid that pears are put into acetate concentration.
C, the pears after the fragmentation are pulled an oar: add water and pull an oar, the water of adding and the weight ratio of pears are 1: 8.
D, filtration: the pears slurry is filtered, remove the pears slag, stay pear juice.
E, Jia Shui convert slurry, zymamsis, acetic fermentation: with the pear juice fermentor tank of packing into, add water and convert slurry, the water that adds and the weight ratio of pear juice are 6: 1, get in the pear juice of acetic acid yeast-inoculated after converting slurry, quantity is to convert 8% of pear juice weight behind the slurry, add ethanol concn and be 55% grain wine, quantity is to convert 0.8% of pear juice weight behind the slurry; Add quantity and be 0.5% salt of the pear juice weight converted behind the slurry, after stirring, seal jar mouthful with cloth, carry out aerobic fermentation, leavening temperature is controlled at 25 ℃～35 ℃, and fermentation time is 15 days.
F, sterilization: after fermentation is finished, remove the acetic acid yeast on surface, sealing is boiled and is carried out disinfection in the stainless steel vessel of packing into.
G, ageing: after the sterilization, natural at normal temperatures aerobic left standstill 10 days, obtained pears vinegar.
H, sterilization: sealing is boiled and is carried out disinfection in the stainless steel vessel of packing into.
Embodiment 3
A, material choice: select fresh, anosis worm, sophisticated pears.
B, clean with clear water, remove seed, skin, it is to soak in 4% the vinegar liquid that pears are put into acetate concentration.
C, the pears after the fragmentation are pulled an oar: add water and pull an oar, the water of adding and the weight ratio of pears are 1: 9.
D, filtration: the pears slurry is filtered, remove the pears slag, stay pear juice.
E, Jia Shui convert slurry, zymamsis, acetic fermentation: with the pear juice fermentor tank of packing into, add water and convert slurry, the water that adds and the weight ratio of pear juice are 7: 1, get in the pear juice of acetic acid yeast-inoculated after converting slurry, quantity is to convert 9% of pear juice weight behind the slurry, add ethanol concn and be 60% grain wine, quantity is to convert 2% of pear juice weight behind the slurry; Add quantity and be 0.5% salt of the pear juice weight converted behind the slurry, after stirring, seal jar mouthful with cloth, carry out aerobic fermentation, leavening temperature is controlled at 25 ℃～35 ℃, and fermentation time is 5～15 days.
F, sterilization: after fermentation is finished, remove the acetic acid yeast on surface, sealing is boiled and is carried out disinfection in the earthenware porcelain receptacle of packing into.
G, ageing: after the sterilization, natural at normal temperatures aerobic left standstill 30 days, obtained pears vinegar.
H, sterilization: sealing is boiled and is carried out disinfection in the earthenware porcelain receptacle of packing into.
Claims (5)
1. the preparation method of a pears vinegar is characterized in that, is manufactured by following technical process to form:
A, material choice: select fresh, anosis worm, sophisticated pears;
B, clean with clear water, remove seed, skin, it is to soak in 1%～4% the vinegar liquid that pears are put into acetate concentration;
C, the pears after the fragmentation are pulled an oar: add water and pull an oar, the water of adding and the weight ratio of pears are controlled between 1: 8～1: 10;
D, filtration: the pears slurry is filtered, remove the pears slag, stay pear juice;
E, Jia Shui convert slurry, zymamsis, acetic fermentation: with the pear juice fermentor tank of packing into, add water and convert slurry, the water that adds and the weight ratio of pear juice are controlled between 3: 1～7: 1, get in the pear juice of acetic acid yeast-inoculated after converting slurry, quantity is to convert 6%～9% of pear juice weight behind the slurry, add ethanol concn and be 40%～60% grain wine, quantity is to convert 0.7%～2% of pear juice weight behind the slurry; Add quantity and be 0.2%～0.5% salt of the pear juice weight converted behind the slurry, after stirring, seal jar mouthful with cloth, carry out aerobic fermentation, leavening temperature is controlled at 25 ℃～35 ℃, and fermentation time is 5～20 days;
F, sterilization: after fermentation is finished, remove the acetic acid yeast on surface, for avoiding varied bacteria growing, heat between 55 ℃～60 ℃, and kept 10～15 minutes with steam;
G, ageing: after the sterilization, natural at normal temperatures aerobic left standstill 10～30 days;
H, sterilization: with steam the pears vinegar of step g is heated between 55 ℃～60 ℃, and thermostatically heating 10～15 minutes.
2. the preparation method of a kind of pears vinegar according to claim 1, it is characterized in that, the water that adds among the step e and the weight ratio of pear juice are controlled between 4: 1～5: 1, get in the pear juice of acetic acid yeast-inoculated after converting slurry, quantity is to convert 7%～8% of pear juice weight behind the slurry, and fermentation time is 10～15 days.
3. the preparation method of a kind of pears vinegar according to claim 1 is characterized in that, natural at normal temperatures aerobic left standstill 20～25 days in the step g.
4. the preparation method of a kind of pears vinegar according to claim 2 is characterized in that, natural at normal temperatures aerobic left standstill 20～25 days in the step g.
5. according to the preparation method of any one described a kind of pears vinegar in the claim 1,2,3 or 4, it is characterized in that, adopt among step f, the step h to seal to boil in pack into stainless steel or the earthenware porcelain receptacle to carry out disinfection.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2006100488487A CN100419061C (en) | 2006-11-22 | 2006-11-22 | Preparation method of pear vinegar |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2006100488487A CN100419061C (en) | 2006-11-22 | 2006-11-22 | Preparation method of pear vinegar |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1966644A CN1966644A (en) | 2007-05-23 |
| CN100419061C true CN100419061C (en) | 2008-09-17 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB2006100488487A Expired - Fee Related CN100419061C (en) | 2006-11-22 | 2006-11-22 | Preparation method of pear vinegar |
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| Country | Link |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103355714A (en) * | 2012-04-06 | 2013-10-23 | 沈阳麦金利食品制造有限公司 | Fermented pear juice beverage and preparation method thereof |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103519276B (en) * | 2011-01-31 | 2014-12-10 | 宁波博高国际贸易有限公司 | Production method of heat clearing and toxin removing vinegar drink |
| CN104013048B (en) * | 2014-05-28 | 2015-10-21 | 河南科技大学 | A kind of preparation method of sand pear fruit vinegar beverage |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1143109A (en) * | 1996-05-31 | 1997-02-19 | 窦双利 | Pear vinegar and its preparing method |
-
2006
- 2006-11-22 CN CNB2006100488487A patent/CN100419061C/en not_active Expired - Fee Related
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1143109A (en) * | 1996-05-31 | 1997-02-19 | 窦双利 | Pear vinegar and its preparing method |
Non-Patent Citations (6)
| Title |
|---|
| 梨果醋酿造工艺研究. 牛天声，刘凤珠.中国酿造，第10期. 2004 |
| 梨果醋酿造工艺研究. 牛天声，刘凤珠.中国酿造，第10期. 2004 * |
| 梨醋生产技术. 董玉新.中小企业科技，第2期. 2002 |
| 梨醋生产技术. 董玉新.中小企业科技，第2期. 2002 * |
| 梨醋的研制. 雷学锋，罗仓学，林信梅，王红彦，王振磊.食品工业，第5期. 2005 |
| 梨醋的研制. 雷学锋，罗仓学，林信梅，王红彦，王振磊.食品工业，第5期. 2005 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103355714A (en) * | 2012-04-06 | 2013-10-23 | 沈阳麦金利食品制造有限公司 | Fermented pear juice beverage and preparation method thereof |
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| Publication number | Publication date |
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| CN1966644A (en) | 2007-05-23 |
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Granted publication date: 20080917 Termination date: 20101122 |