CN101126060A - Preparation method of ginkgo vinegar beverage - Google Patents
Preparation method of ginkgo vinegar beverage Download PDFInfo
- Publication number
- CN101126060A CN101126060A CNA2007100258136A CN200710025813A CN101126060A CN 101126060 A CN101126060 A CN 101126060A CN A2007100258136 A CNA2007100258136 A CN A2007100258136A CN 200710025813 A CN200710025813 A CN 200710025813A CN 101126060 A CN101126060 A CN 101126060A
- Authority
- CN
- China
- Prior art keywords
- ginkgo
- vinegar
- gram
- honey
- preparation
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000021419 vinegar Nutrition 0.000 title claims abstract description 27
- 239000000052 vinegar Substances 0.000 title claims abstract description 27
- 235000008100 Ginkgo biloba Nutrition 0.000 title claims abstract description 19
- 235000011201 Ginkgo Nutrition 0.000 title claims abstract description 13
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- 235000013361 beverage Nutrition 0.000 title claims abstract description 8
- 241000218628 Ginkgo Species 0.000 title claims description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
- 235000012907 honey Nutrition 0.000 claims abstract description 9
- 239000007788 liquid Substances 0.000 claims abstract description 9
- 244000194101 Ginkgo biloba Species 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 235000010241 potassium sorbate Nutrition 0.000 claims abstract description 7
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims abstract description 5
- 239000004302 potassium sorbate Substances 0.000 claims abstract description 5
- 229940069338 potassium sorbate Drugs 0.000 claims abstract description 5
- 244000241838 Lycium barbarum Species 0.000 claims description 8
- 235000015459 Lycium barbarum Nutrition 0.000 claims description 8
- 238000010411 cooking Methods 0.000 claims description 8
- 230000001954 sterilising effect Effects 0.000 claims description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- 235000013399 edible fruits Nutrition 0.000 claims description 4
- 235000015203 fruit juice Nutrition 0.000 claims description 4
- 230000032683 aging Effects 0.000 claims description 3
- 238000005119 centrifugation Methods 0.000 claims description 3
- 238000000855 fermentation Methods 0.000 claims description 3
- 230000004151 fermentation Effects 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 244000283763 Acetobacter aceti Species 0.000 claims description 2
- 235000007847 Acetobacter aceti Nutrition 0.000 claims description 2
- 108090000790 Enzymes Proteins 0.000 claims description 2
- 102000004190 Enzymes Human genes 0.000 claims description 2
- 108010059820 Polygalacturonase Proteins 0.000 claims description 2
- 239000002253 acid Substances 0.000 claims description 2
- 238000005352 clarification Methods 0.000 claims description 2
- 150000001875 compounds Chemical class 0.000 claims description 2
- 230000000694 effects Effects 0.000 claims description 2
- BEFDCLMNVWHSGT-UHFFFAOYSA-N ethenylcyclopentane Chemical compound C=CC1CCCC1 BEFDCLMNVWHSGT-UHFFFAOYSA-N 0.000 claims description 2
- 238000007710 freezing Methods 0.000 claims description 2
- 230000008014 freezing Effects 0.000 claims description 2
- 239000012535 impurity Substances 0.000 claims description 2
- 238000012216 screening Methods 0.000 claims description 2
- 235000010199 sorbic acid Nutrition 0.000 claims description 2
- 229940075582 sorbic acid Drugs 0.000 claims description 2
- 239000004334 sorbic acid Substances 0.000 claims description 2
- 239000008213 purified water Substances 0.000 abstract description 3
- 239000004615 ingredient Substances 0.000 abstract description 2
- 206010013911 Dysgeusia Diseases 0.000 abstract 1
- 240000002624 Mespilus germanica Species 0.000 abstract 1
- 235000017784 Mespilus germanica Nutrition 0.000 abstract 1
- 235000000560 Mimusops elengi Nutrition 0.000 abstract 1
- 235000007837 Vangueria infausta Nutrition 0.000 abstract 1
- 235000019614 sour taste Nutrition 0.000 abstract 1
- 238000003483 aging Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- CHHHXKFHOYLYRE-STWYSWDKSA-M potassium sorbate Chemical class [K+].C\C=C\C=C\C([O-])=O CHHHXKFHOYLYRE-STWYSWDKSA-M 0.000 description 2
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000012976 tarts Nutrition 0.000 description 1
Landscapes
- Non-Alcoholic Beverages (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The invention discloses a preparation method of a ginkgo vinegar beverage, which is prepared by taking ginkgo, brewed edible vinegar, honey, medlar poaching liquid, potassium sorbate and purified water as raw materials, has natural color, higher purity, better quality and very low cost, does not need to add other auxiliary ingredients, and has freshness, soft sour taste, full mouth feel and long aftertaste.
Description
Technical field
The invention belongs to a kind of preparation method of vinegar beverage, be specifically related to a kind of preparation method of gingkgo vinegar beverage.
Background technology
In the domestic food industry at present, the edible vinegar that is used as seasonings forms for the main raw material brew with grain basically.Be subjected to the influence of each side factor, the production cost of vinegar is higher, and taste is single, and nutritive value is on the low side.
Summary of the invention
It is the method for raw material production fruit vinegar with the ginkgo that technical problem to be solved by this invention is to provide a kind of, advocates safety, nutrition, health care when people investigate different taste and waits the level requirement to satisfy.
Technical solution of the present invention is: a kind of preparation method of gingkgo vinegar beverage is that raw material is made with ginkgo, making vinegar, honey, matrimony vine water cooking liquid, potassium sorbate, pure water, and its each amounts of components all has curative effect preferably in the following weight scope.
Ginkgo 50-60 gram making vinegar 70-80 gram
Honey 15-20 gram matrimony vine water cooking liquid 15-20 gram
Sorbic Acid 15-20 gram
The present invention preparation is to be raw material with fresh, sophisticated ginkgo, comprise shell, clean, squeeze the juice, centrifugation, low temperature zymamsis, acetic fermentation, ageing, filtration, sterilization finish.Its technical process is: earlier with the back peeling of ginkgo choosing fruit, clean, screenings is separated, then with the fruit juice centrifugation, adding polygalacturonase in fruit juice liquefies, with debitterize enzyme debitterize, add compound clarifier again and leave standstill clarification, adjust acid sugar ratio behind the deslagging, carry out zymamsis then, its barms is to cultivate by test tube, triangular flask is cultivated, seed tank culture obtains, carry out acetic fermentation again, its bacillus aceticus also is to cultivate by test tube, triangular flask is cultivated, seed tank culture obtains, and freezing and filtering is adopted in ageing at normal temperatures then again, filter type degerming and other impurity, make Ginkgo Biloba Vinegar stoste, add making vinegar by above-mentioned prescription again, honey, the matrimony vine water cooking liquid, potassium sorbate is allocated, can, sterilization, seal bottle at last.
The present invention is a raw material with pure natural ginkgo fruit, it is the edible vinegar of raw material that its inherent composition, nutritive value all are better than with grain, it has kept the distinctive local flavor of ginkgo, has natural colored, and purity is higher, quality is better and cost is very cheap, do not need to add other auxiliary ingredients, and fresh, strong fruital is arranged, tart flavour is soft, mouthfeel is plentiful, and pleasant impression is long.
Embodiment
The invention will be further described below in conjunction with embodiment.
Embodiment 1
Get the Ginkgo Biloba Vinegar stoste that ferments 50 grams, with honey 15 grams, making vinegar 70 grams, matrimony vine water cooking liquid 15 Keshan potassium sorbates 15 grams are poured into respectively in the Ginkgo Biloba Vinegar stoste and are added appropriate amount of purified water, and thorough mixing is even, carry out can, high-temperature sterilization, envelope bottle at last again.
Embodiment 2
Get the Ginkgo Biloba Vinegar stoste that ferments 60 grams, with honey 20 grams, making vinegar 80 grams, matrimony vine water cooking liquid 20 Keshan potassium sorbates 20 grams, pour in the Ginkgo Biloba Vinegar stoste and add appropriate amount of purified water respectively, thorough mixing is even, carries out can, high-temperature sterilization, envelope bottle at last again.
Claims (2)
1. the preparation method of a gingkgo vinegar beverage, it is to be that raw material is made with ginkgo, making vinegar, honey, matrimony vine water cooking liquid, potassium sorbate, pure water, its each amounts of components has curative effect preferably in following weight scope portion.
Ginkgo 50-60 gram making vinegar 70-80 gram
Honey 15-20 gram matrimony vine water cooking liquid 15-20 gram
Sorbic Acid 15-20 gram
2. the preparation method of a kind of gingkgo vinegar beverage according to claim 1, it is characterized in that: earlier with the back peeling of ginkgo choosing fruit, clean, screenings is separated, then with the fruit juice centrifugation, adding polygalacturonase in fruit juice liquefies, with debitterize enzyme debitterize, add compound clarifier again and leave standstill clarification, adjust acid sugar ratio behind the deslagging, carry out zymamsis then, its barms is to cultivate by test tube, triangular flask is cultivated, seed tank culture obtains, and carries out acetic fermentation again, and its bacillus aceticus also is to cultivate by test tube, triangular flask is cultivated, seed tank culture obtains, ageing at normal temperatures then, adopt freezing and filtering again, filter type degerming and other impurity are made Ginkgo Biloba Vinegar stoste, add making vinegar by above-mentioned prescription again, honey, the matrimony vine water cooking liquid, potassium sorbate is allocated, can, sterilization, seal bottle at last.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007100258136A CN101126060A (en) | 2007-08-01 | 2007-08-01 | Preparation method of ginkgo vinegar beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007100258136A CN101126060A (en) | 2007-08-01 | 2007-08-01 | Preparation method of ginkgo vinegar beverage |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101126060A true CN101126060A (en) | 2008-02-20 |
Family
ID=39094197
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2007100258136A Pending CN101126060A (en) | 2007-08-01 | 2007-08-01 | Preparation method of ginkgo vinegar beverage |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101126060A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102120955A (en) * | 2010-07-28 | 2011-07-13 | 南京林业大学 | Preparation method of ginkgo vinegar |
| CN102429278A (en) * | 2011-10-27 | 2012-05-02 | 王建民 | Gingko fruit vinegar beverage |
| CN103798776A (en) * | 2012-11-12 | 2014-05-21 | 苏州市洋海电子有限公司 | Health-care food |
| CN104116113A (en) * | 2014-07-02 | 2014-10-29 | 开平市绿洲食品有限公司 | A natural Chinese wolfberry vinegar beverage and a producing process thereof |
-
2007
- 2007-08-01 CN CNA2007100258136A patent/CN101126060A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102120955A (en) * | 2010-07-28 | 2011-07-13 | 南京林业大学 | Preparation method of ginkgo vinegar |
| CN102120955B (en) * | 2010-07-28 | 2013-01-09 | 南京林业大学 | Preparation method of ginkgo vinegar |
| CN102429278A (en) * | 2011-10-27 | 2012-05-02 | 王建民 | Gingko fruit vinegar beverage |
| CN103798776A (en) * | 2012-11-12 | 2014-05-21 | 苏州市洋海电子有限公司 | Health-care food |
| CN104116113A (en) * | 2014-07-02 | 2014-10-29 | 开平市绿洲食品有限公司 | A natural Chinese wolfberry vinegar beverage and a producing process thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Open date: 20080220 |