CN101041803A - Fragrant pear fruit vinegar production technology - Google Patents
Fragrant pear fruit vinegar production technology Download PDFInfo
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- CN101041803A CN101041803A CN 200710004618 CN200710004618A CN101041803A CN 101041803 A CN101041803 A CN 101041803A CN 200710004618 CN200710004618 CN 200710004618 CN 200710004618 A CN200710004618 A CN 200710004618A CN 101041803 A CN101041803 A CN 101041803A
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Abstract
The invention discloses a processing craft of fragrant bear fruit vinegar in condiment domain, which comprises the following steps: choosing peel slag of fragrant bear as raw material; proceeding steamed material process to produce clinker of peel slag; or proceeding color protecting process to prepare slurry of peel slag; yeasting with alcohol and acetic acid; producing vinegar blank; drenching vinegar; aging; allocating; filtering; filling bottle; sterilizing; cooling; getting the product. This two comprehensive utilizes peel slag of fragrant bear, which can decrease the cost of raw material and increase availability ratio and added value. This vinegar possesses pure taste and special local flavor, which is an important direction of flagrant bear.
Description
1, technical field: fragrant pear fruit vinegar production technology of the present invention belongs to field of seasoning.
2, background technology: utilize pears to see that for raw material system vinegar four patent applications are arranged, its application number and denomination of invention are respectively: 96105192.2 pears vinegar and preparation method thereof, 200510056611.9 1 kinds of pears vinegar, 200510074531.6 pears vinegar and 200510048572.8 red pear vinegars and preparation method thereof, its common ground is that all being is major ingredient system vinegar with the pear juice.Kuerle delicious pear is the characteristic fruit in Xinjiang, and it becomes good merchantable brand in the pears with the fragrance of uniqueness and the flavour substances that contains, VITAMIN, mineral substance, and the Ceng Zuowei Western Regions are paid tribute the tribute pears of imperial court and had won fame both at home and abroad in history.Because in recent years to the deep processing development of Kuerle delicious pear, the skin slag that it goes out of use is also more and more, generally only be used as feed and sell, and beneficiating ingredients such as the flavour substances that contains in the bergamot pear skin slag, VITAMIN, mineral substance is not fully utilized, and are wasted in vain.At present, be that the system vinegar technology of major ingredient does not see that as yet open report is arranged with the skin slag of pears.
3, summary of the invention: it is the fragrant pear fruit vinegar of raw material brew with bergamot pear skin slag that one object of the present invention is to provide a kind of, and another purpose is to provide the production technology of fragrant pear fruit vinegar.
Technical program of the present invention lies in: with bergamot pear skin slag is major ingredient, adopts solid state fermentation to produce fruit vinegar and acetic acid beverage, and its technical process is:
Producing and manufacturing technique is divided into two kinds:
1：
(1) raw material is handled:
Steam and expect to handle: the layering of 200kg bergamot pear skin slag is spread out into the dining room electric steamer, timing when producing steam, through 30 minutes steaming material, taking-up placed the stainless steel square pond to naturally cool to normal temperature, i.e. cutification slag grog.
(2) fermentation:
1. zymamsis: add liquid glucose in the skin slag grog and turn evenly.Add yeast saccharomyces cerevisiae solution in the grog and turn evenly, build with plastic cloth.Turn every day 2～3 times, fermenting to the 6th day finishes, and this moment, the alcoholic strength of grog was 6～7%, formed rarer solid-liquid mixing karusen.
2. acetic fermentation: get the mash 1～2kg that separates out on karusen top, mixed type acetic acid bacteria strain 40g is added wherein and shake dissolving, add again in the karusen, fully turn evenly, build with plastic cloth.Treat that the karusen temperature rises to 30～35 ℃, add and steamed saturating and cooled Testa Tritici 150kg in 30 minutes, turn evenly, add the 150kg rice husk again and fully turn evenly, build with plastic cloth through electric steamer.
Fall pond and turning 2 times every day in the acetic fermentation process, keeps 30～35 ℃ of temperature, prevents from that the material temperature is too high to surpass 40 ℃ and imitation frosted glass.Total acid reaches 5～7g/L and no longer continues to rise after 7 days, and acetic fermentation finishes.
(3) system vinegar base: in the grog pond, add salt 4kg, turn evenly, after covering two bed thickness plastic cloths again, single pin is stepped on to the tight not loose compacting vinegar base that is, after 5-6 days, take out the about 90kg of grog base and make to drench vinegar usefulness, the remaining vinegar base of compacting continues on for ageing, increases the generation of flavour substances.
(4) drench vinegar: in another clean stainless steel square pond, put into the nontoxic clean plastics Turnround basket that dress fruit is used, the soft plastics screen cloth of the basket Nei Pu about 1～2mm in aperture, 90kg grog base is packed in the basket, Xiang Chizhong adds about 90kg clear water to submergence vinegar base surface, soaked 2～3 days, and formed vinegar liquid, open stainless steel pond bottom valve again and emit whole vinegar liquid, the screen filtration that this vinegar liquid is spread in Turnround basket is clarification vinegar.The same, the water that adds in the stainless steel square pond for the second time, for the third time with vinegar base equivalent can obtain two vinegar, three vinegar.The vinegar base that drenched three times is waste residue use capable of using as feed.Color and luster, the acidity of vinegar, two vinegar and three vinegar reduce gradually, generally three vinegar are added to again not soak as yet or only soak to soak in first and second the equivalent vinegar base that color and luster is dark, the higher former fruit vinegar of acidity to obtain.At last, three roads being drenched the former fruit vinegar that mixes, is stored in and seals ageing in the pithos.
(5) ageing: former fruit vinegar packed into store in the pithos, fill about 90kg in the cylinder, adding its weight 0.1% is the potassium sorbate of 90g, leaves standstill after airtight the sealing to finish ageing in 2～3 months.
(6) allotment:
(1) seasoned vinegar:
| Kind | Batching (%) | ||||
| Pears vinegar (total acid 4.5g/L) | White sugar | Salt | Spice (8 kinds) | Potassium sorbate | |
| The 1. common seasoned vinegar of common seasoned vinegar is the spice seasoned vinegar 2. | 99.96％ 96.8％ 97％ | / 2.5％ / | / 0.7％ / | / / 3％ | 0.04％ 0.04％ / |
8 kinds of spices comprise: anise, sweet fennel, Chinese prickly ash, cloves, cassia bark, cardamom, rhizoma zingiberis, dried green pepper, each expects that consumption is identical.
(2) beverage vinegar:
| Kind | Batching (%) | ||||||
| Pears vinegar (total acid 4.7g/L) | Pure water | White sugar | Citric acid | Bergamot pear juice | Apple flavour | Potassium sorbate | |
| Bergamot pear vinegar beverage apple vinegar beverage | 18％ 15.6％ | 72％ 78％ | 6％ 6％ | 0.1％ 0.12％ | 4％ / | / 0.04％ | 0.04％ 0.04％ |
(3) health-care vinegar beverage:
| Kind | Batching (%) | ||||||
| Pears vinegar (total acid 4.7g/L) | Pure water | White sugar | Citric acid | Honeysuckle juice | Chrysanthemum juice | Potassium sorbate | |
| Japanese Honeysuckle pears vinegar beverage chrysanthemum pears vinegar beverage | 13.8％ 14％ | 70％ 69％ | 5.5％ 5.5％ | 0.1％ 0.1％ | 11％ / | / 12％ | 0.04％ 0.04％ |
(7) filter:
Diatomite filtration.
(8) bottling, sterilization, cooling, finished product: in the vial of packing into and capping, put into 70～75 ℃ constant-temperature hot water sterilization 15～20 minutes, take out be loaded in the Turnround basket naturally cooling or the cooling of water spray after, decals, vanning.
2：
(1) raw material is handled:
Protecting look handles: 200kg bergamot pear skin slag is placed the stainless steel square pond, add the sulfurous acid of 100ml concentration 6%, turn evenly, i.e. the cutification residue raw material.
(2) fermentation:
1. zymamsis: add liquid glucose and yeast juice in the skin residue raw material, liquid glucose is identical with 1 with the yeast juice consumption, fully turns evenly, builds with plastic cloth.Turn every day 2～3 times, fermenting to the 7th day finishes, and this moment, the alcoholic strength of raw material was the rarer solid-liquid mixing karusens of 5～7% formation.
2. acetic fermentation: identical with 1, but Testa Tritici is handled without overheated steaming but is directly admixed in the karusen.
(3) system vinegar base: in the raw material pond, add salt 4kg,, to take out the about 90kg of raw material base at last and do to drench vinegar usefulness, all the other all are same as 1.
Below drench vinegar, ageing, allotment, filtration, bottling, sterilization, cooling, finished product and all be same as 1.
The comprehensive utilization bergamot pear is processed remaining skin slag brewing fruit vinegar, has both guaranteed quality product, has greatly reduced raw materials cost again, has reduced waste, finally improves fruit utilization ratio and added value.The pears vinegar of making the smell of fruits is very sweet, mouthfeel is pure, unique flavor, contain a large amount of benefit materials compositions, both can be used as the daily cooking condiment of family, can be used for allotment again and make fruit vinegar beverage, having and relieve inflammation or internal heat, moistening lung, cough-relieving, fall effects such as dry, is one of important directions of bergamot pear deep processing.
4, embodiment:
Embodiment 1:
(1) raw material is handled:
Steam and expect to handle: the layering of 200kg bergamot pear skin slag is spread out into the dining room electric steamer, timing when producing steam, through 30 minutes steaming material, taking-up placed the stainless steel square pond to naturally cool to normal temperature, i.e. cutification slag grog.
(2) fermentation:
1. zymamsis: in 10kg water, add the 13kg white sugar, be heated to dissolve liquid glucose, naturally cool to and add in the skin slag grog behind the normal temperature and turn evenly.French RC212 yeast saccharomyces cerevisiae 50g is joined in 35 ℃ of warm water of 12kg and activated, show promptly that when yeast soln produces more intensive bubble the yeast growth breeding is in animated period, add yeast soln in the grog this moment and turn evenly, build with plastic cloth.Turn every day 2～3 times, fermenting to the 6th day finishes, and this moment, the alcoholic strength of grog was 6～7%, formed rarer solid-liquid mixing karusen.
2. acetic fermentation: get the mash 1～2kg that separates out on karusen top, the mixed type acetic acid bacteria strain 40g that Shanghai Kelong Biological Engineering Co., Ltd. is produced adds wherein and shakes dissolving, adds in the karusen again, fully turns evenly, builds with plastic cloth.Treat that the karusen temperature rises to 30～35 ℃, add and steamed saturating and cooled Testa Tritici 150kg in 30 minutes, turn evenly, add the 150kg rice husk again and fully turn evenly, build with plastic cloth through electric steamer.
Fall pond and turning 2 times every day in the acetic fermentation process, keeps 30～35 ℃ of temperature, prevents from that the material temperature is too high to surpass 40 ℃ and imitation frosted glass.Total acid reaches 5～7g/L and no longer continues to rise after 7 days, and acetic fermentation finishes.
(3) system vinegar base:
In the grog pond, add salt 4kg, turn evenly, cover two bed thickness plastic cloths again after, single pin is stepped on to the tight not loose compacting vinegar base that is, and after 5-6 days, takes out the about 90kg of grog base and makes to drench vinegar usefulness, the remaining vinegar base of compacting continues on for ageing, increases the generation of flavour substances.
(4) drench vinegar:
In another clean stainless steel square pond, put into the nontoxic clean plastics Turnround basket that dress fruit is used, the soft plastics screen cloth of the basket Nei Pu about 1～2mm in aperture, the 90kg grog base that takes out is packed in the basket, Xiang Chizhong adds about 90kg clear water to submergence vinegar base surface, soaked 2～3 days, and formed vinegar liquid, open stainless steel pond bottom valve again and emit whole vinegar liquid, the screen filtration that this vinegar liquid is spread in Turnround basket is clarification vinegar.The same, the water that adds in the stainless steel square pond for the second time, for the third time with vinegar base equivalent can obtain two vinegar, three vinegar.The vinegar base that drenched three times is waste residue use capable of using as feed.Color and luster, the acidity of vinegar, two vinegar and three vinegar reduce gradually, generally three vinegar are added to again not soak as yet or only soak to soak in first and second the equivalent vinegar base that color and luster is dark, the higher former fruit vinegar of acidity to obtain.At last, three roads are drenched the former fruit vinegar that mix, be stored in and seal ageing in the pithos.
(5) ageing:
Former fruit vinegar packed into store in the pithos, fill about 90kg in the cylinder, adding its weight 0.1% is the potassium sorbate of 90g, leaves standstill after airtight the sealing to finish ageing in 2～3 months.
(6) allotment:
(1) seasoned vinegar:
| Kind | Batching (%) | ||||
| Pears vinegar (total acid 4.5g/L) | White sugar | Salt | Spice (8 kinds) | Potassium sorbate | |
| The 1. common seasoned vinegar of common seasoned vinegar is the spice seasoned vinegar 2. | 99.96％ 96.8％ 97％ | / 2.5％ / | / 0.7％ / | / / 3％ | 0.04％ 0.04％ / |
8 kinds of spices comprise: anise, sweet fennel, Chinese prickly ash, cloves, cassia bark, cardamom, rhizoma zingiberis, dried green pepper, each expects that consumption is identical.
(2) beverage vinegar:
| Kind | Batching (%) | ||||||
| Pears vinegar (total acid 4.7g/L) | Pure water | White sugar | Citric acid | Bergamot pear juice | Apple flavour | Potassium sorbate | |
| Bergamot pear vinegar beverage apple vinegar beverage | 18％ 15.6％ | 72％ 78％ | 6％ 6％ | 0.1％ 0.12％ | 4％ / | / 0.04％ | 0.04％ 0.04％ |
(3) health-care vinegar beverage:
| Kind | Batching (%) | ||||||
| Pears vinegar (total acid 4.7g/L) | Pure water | White sugar | Citric acid | Honeysuckle juice | Chrysanthemum juice | Potassium sorbate | |
| Japanese Honeysuckle pears vinegar beverage chrysanthemum pears vinegar beverage | 13.8％ 14％ | 70％ 69％ | 5.5％ 5.5％ | 0.1％ 0.1％ | 11％ / | / 12％ | 0.04％ 0.04％ |
(7) filter:
Diatomite filtration.
(8) bottling, sterilization, cooling, finished product:
Pack in the vial and capping, put into 70～75 ℃ constant-temperature hot water sterilization 15～20 minutes, take out be loaded in the Turnround basket naturally cooling or the cooling of water spray after, decals, vanning.
Embodiment 2:
(1) raw material is handled:
Protecting look handles: 200kg bergamot pear skin slag is placed the stainless steel square pond, add the sulfurous acid of 100ml concentration 6%, turn evenly, i.e. the cutification residue raw material.
(2) fermentation:
1. zymamsis: add liquid glucose and yeast juice in the skin residue raw material, liquid glucose is identical with embodiment 1 with the yeast juice consumption, fully turns evenly, builds with plastic cloth.Turn every day 2～3 times, fermenting to the 7th day finishes, and this moment, the alcoholic strength of raw material was 5～7%, formed rarer solid-liquid mixing karusen.
2. acetic fermentation: identical with embodiment 1, but Testa Tritici is handled without overheated steaming but is directly admixed in the karusen.
(3) system vinegar base: add salt 4kg in the raw material pond, take out the about 90kg of raw material base at last and do to drench vinegar usefulness, all the other all are same as embodiment 1.
(4) drench vinegar: be same as embodiment 1.
(5) ageing: be same as embodiment 1.
(6) allotment: be same as embodiment 1.
(7) filter: be same as embodiment 1.
(8) bottling, sterilization, cooling, finished product: be same as embodiment 1.
Claims (3)
1, a kind of fragrant pear fruit vinegar production technology is characterized in that: producing and manufacturing technique is:
(1) the steaming material is handled: the layering of 200kg bergamot pear skin slag is spread out into the dining room electric steamer, and timing when producing steam is expected through steaming in 30 minutes, takes out to place the stainless steel square pond to naturally cool to normal temperature, i.e. cutification slag grog;
(2) fermentation:
1. zymamsis: in 10kg water, add the 13kg white sugar, be heated to dissolve liquid glucose, naturally cool to and add behind the normal temperature in the skin slag grog and turn evenly, yeast saccharomyces cerevisiae 50g is joined in 35 ℃ of warm water of 12kg and activated, when yeast soln produces more intensive bubble, add in the grog and turn evenly, build with plastic cloth, turn every day 2～3 times, to the 6th day the fermentation finish, this moment grog alcoholic strength be 6～7%, form rarer solid-liquid mixing karusen;
2. acetic fermentation: get the mash 1～2kg that separates out on karusen top, 40g mixed type acetic acid bacteria strain added wherein and shake dissolving, add in the karusen again, fully turn evenly, build with plastic cloth, treat that the karusen temperature rises to 30～35 ℃, add and steamed saturating and cooled Testa Tritici 150kg in 30 minutes, turn evenly, add the 150kg rice husk again and fully turn evenly through electric steamer, build with plastic cloth, fall pond and turning 2 times every day, keep 30～35 ℃ of temperature, prevent that the material temperature is too high and surpass 40 ℃ and imitation frosted glass, total acid reaches 5～7g/L and no longer continues to rise fermentation ends after 7 days;
(3) system vinegar base: add salt 4kg in the grog pond, turn evenly, cover two bed thickness plastic cloths again after, single pin is stepped on to closely not loose with compacting vinegar base, after 5-6 days, takes out grog base 90kg and makes to drench vinegar usefulness, the remaining vinegar base of compacting continues on for ageing, increases the generation of flavour substances;
(4) drench vinegar: in another clean stainless steel square pond, put into the nontoxic clean plastics Turnround basket that dress fruit is used, the soft plastics screen cloth of the basket Nei Pu about 1～2mm in aperture, 90kg grog base is packed in the basket, Xiang Chizhong adds the 90kg clear water to submergence vinegar base surface, soaked 2～3 days, form vinegar liquid, open stainless steel pond bottom valve again and emit whole vinegar liquid, the screen filtration that this vinegar liquid is spread in Turnround basket, be clarification vinegar, the same, for the second time, the water of adding and vinegar base equivalent can obtain two vinegar in the stainless steel square pond for the third time, three vinegar, three vinegar are added to as yet immersion again or only soak one, soak in the equivalent vinegar base of secondary that to obtain color and luster darker, the former fruit vinegar that acidity is higher drenches three roads the former fruit vinegar that goes out at last and mixes, and is stored in and seals ageing in the pithos;
(5) ageing: former fruit vinegar packed into store in the pithos, fill about 90kg in the cylinder, adding its weight 0.1% is the potassium sorbate of 90g, leaves standstill after airtight the sealing 2～3 months;
(6) allotment:
1. seasoned vinegar:
Kind Batching (%)
Pears vinegar (total acid 4.5g/L) White sugar Salt Spice (8 kinds) Potassium sorbate
The 1. common seasoned vinegar of common seasoned vinegar is the spice seasoned vinegar 2. 99.96％ 96.8％ 97％ / 2.5％ / / 0.7％ / / / 3％ 0.04％ 0.04％ /
8 kinds of spices are: anise, sweet fennel, Chinese prickly ash, cloves, cassia bark, cardamom, rhizoma zingiberis, dried green pepper, and each expects that consumption is identical;
2. beverage vinegar:
Kind Batching (%)
Pears vinegar (total acid 4.7g/L) Pure water White sugar Citric acid Bergamot pear juice Apple flavour Potassium sorbate
The bergamot pear vinegar beverage 18％ 72％ 6％ 0.1％ 4％ / 0.04％
Apple vinegar beverage 15.6％ 78％ 6％ 0.12％ / 0.04％ 0.04％
3. health-care vinegar beverage:
Kind Batching (%)
Pears vinegar (total acid 4.7g/L) Pure water White sugar Citric acid Honeysuckle juice Chrysanthemum juice Potassium sorbate
Japanese Honeysuckle pears vinegar beverage chrysanthemum pears vinegar beverage 13.8％ 14％ 70％ 69％ 5.5％ 5.5％ 0.1％ 0.1％ 11％ / / 12％ 0.04％ 0.04％
(7) filter: diatomite filtration;
(8) bottling, sterilization, cooling, finished product: in the vial of packing into and capping, put into 70～75 ℃ constant-temperature hot water sterilization 15～20 minutes, take out be loaded in the Turnround basket naturally cooling or the cooling of water spray after, decals, vanning.
2, a kind of fragrant pear fruit vinegar technology, it is characterized in that: technological method for processing is:
(1) protecting look handles: 200kg bergamot pear skin slag is placed the stainless steel square pond, add the sulfurous acid of 100ml concentration 6%, turn evenly, i.e. the cutification residue raw material;
(2) fermentation:
1. zymamsis: add liquid glucose and yeast juice in the skin residue raw material, the two consumption is identical with claim 1, fully turns evenly, builds with plastic cloth.Turn every day 2～3 times, fermenting to the 7th day finishes, and this moment, the alcoholic strength of raw material was 5～7%, formed rarer solid-liquid mixing karusen;
2. acetic fermentation: identical with claim 1, but Testa Tritici is handled without overheated steaming but is directly admixed in the karusen;
(3) system vinegar base: add salt 4kg in the raw material pond, take out raw material base 90kg at last and do to drench vinegar usefulness, all the other all are same as claim 1;
(4) drench vinegar: be same as claim 1;
(5) ageing: be same as claim 1;
(6) allotment: be same as claim 1;
(7) filter: be same as claim 1;
(8) bottling, sterilization, cooling, finished product: be same as claim 1.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2007100046185A CN101041803B (en) | 2007-01-10 | 2007-01-10 | Fragrant pear fruit vinegar production technology |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2007100046185A CN101041803B (en) | 2007-01-10 | 2007-01-10 | Fragrant pear fruit vinegar production technology |
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| Publication Number | Publication Date |
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| CN101041803A true CN101041803A (en) | 2007-09-26 |
| CN101041803B CN101041803B (en) | 2012-07-18 |
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| CN2007100046185A Expired - Fee Related CN101041803B (en) | 2007-01-10 | 2007-01-10 | Fragrant pear fruit vinegar production technology |
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| CN102366140A (en) * | 2011-10-27 | 2012-03-07 | 王金民 | Preparation method of chrysanthemum-flavored fruit vinegar beverage |
| CN101589827B (en) * | 2009-05-27 | 2012-03-28 | 山东轻工业学院 | Chitooligosaccharide-containing fruit vinegar beverage and preparation method thereof |
| CN101475900B (en) * | 2009-01-20 | 2012-05-02 | 轮台县华隆农林业开发有限公司 | Production process for brewing apricot fruit vinegar from apricot peel pomace |
| CN102429277A (en) * | 2011-10-27 | 2012-05-02 | 王金民 | Technology for preparing double-pear fruit vinegar beverage |
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| CN103642663A (en) * | 2013-12-22 | 2014-03-19 | 罗世灼 | Healthcare vinegar |
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| CN104293638A (en) * | 2014-09-22 | 2015-01-21 | 胡本奎 | Manufacturing method of bergamot pear fruit vinegar |
| CN104450483A (en) * | 2014-12-13 | 2015-03-25 | 黄成博 | Method for brewing litchi fruit vinegar |
| CN105670899A (en) * | 2016-03-29 | 2016-06-15 | 史占彪 | Vinegar using pear juice as main material and production method of vinegar |
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| CN1143109A (en) * | 1996-05-31 | 1997-02-19 | 窦双利 | Pear vinegar and its preparing method |
| CN100366724C (en) * | 2006-03-24 | 2008-02-06 | 沈阳福源酿造醋业有限公司 | Edible fruit vinegar and its preparing method |
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- 2007-01-10 CN CN2007100046185A patent/CN101041803B/en not_active Expired - Fee Related
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| CN101589827B (en) * | 2009-05-27 | 2012-03-28 | 山东轻工业学院 | Chitooligosaccharide-containing fruit vinegar beverage and preparation method thereof |
| CN102031222B (en) * | 2009-09-28 | 2014-04-16 | 张孟祥 | Clovershrub health-care rice vinegar and brewing method thereof |
| CN103519276A (en) * | 2011-01-31 | 2014-01-22 | 徐志强 | Production method of heat clearing and toxin removing vinegar drink |
| 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 |
| CN102429277B (en) * | 2011-10-27 | 2013-07-31 | 王金民 | Technology for preparing double-pear fruit vinegar beverage |
| CN102366140B (en) * | 2011-10-27 | 2013-07-31 | 王金民 | Preparation method of chrysanthemum-flavored fruit vinegar beverage |
| CN102366140A (en) * | 2011-10-27 | 2012-03-07 | 王金民 | Preparation method of chrysanthemum-flavored fruit vinegar beverage |
| CN102429277A (en) * | 2011-10-27 | 2012-05-02 | 王金民 | Technology for preparing double-pear fruit vinegar beverage |
| CN103642663A (en) * | 2013-12-22 | 2014-03-19 | 罗世灼 | Healthcare vinegar |
| CN104293638A (en) * | 2014-09-22 | 2015-01-21 | 胡本奎 | Manufacturing method of bergamot pear fruit vinegar |
| CN104450483A (en) * | 2014-12-13 | 2015-03-25 | 黄成博 | Method for brewing litchi fruit vinegar |
| CN105670899A (en) * | 2016-03-29 | 2016-06-15 | 史占彪 | Vinegar using pear juice as main material and production method of vinegar |
| CN106244409A (en) * | 2016-08-25 | 2016-12-21 | 明毅强 | A kind of brewing method of Fructus Ulmus preparatium seed health promoting vinegar |
| CN106947680A (en) * | 2017-03-28 | 2017-07-14 | 阜南椰枫食品有限公司 | A kind of fermentation process of selenium-rich pears slag |
| CN107164206A (en) * | 2017-06-20 | 2017-09-15 | 山西峰秦蕈菌农业科技有限公司 | A kind of edible mushroom vinegar and preparation method thereof |
| CN108823056A (en) * | 2018-09-05 | 2018-11-16 | 河南五农好食品有限公司 | A kind of fruit vinegar and preparation method thereof |
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