CN101130742A - Preparation method of grape vinegar - Google Patents
Preparation method of grape vinegar Download PDFInfo
- Publication number
- CN101130742A CN101130742A CNA2007100258085A CN200710025808A CN101130742A CN 101130742 A CN101130742 A CN 101130742A CN A2007100258085 A CNA2007100258085 A CN A2007100258085A CN 200710025808 A CN200710025808 A CN 200710025808A CN 101130742 A CN101130742 A CN 101130742A
- Authority
- CN
- China
- Prior art keywords
- vinegar
- gram
- grape
- honey
- sorbic acid
- 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 26
- 239000000052 vinegar Substances 0.000 title claims abstract description 26
- 235000009754 Vitis X bourquina Nutrition 0.000 title claims abstract description 19
- 235000012333 Vitis X labruscana Nutrition 0.000 title claims abstract description 19
- 235000014787 Vitis vinifera Nutrition 0.000 title claims abstract description 19
- 238000002360 preparation method Methods 0.000 title claims description 8
- 240000006365 Vitis vinifera Species 0.000 title 1
- 241000219095 Vitis Species 0.000 claims abstract description 22
- 235000012907 honey Nutrition 0.000 claims abstract description 9
- 235000010199 sorbic acid Nutrition 0.000 claims abstract description 9
- BEFDCLMNVWHSGT-UHFFFAOYSA-N ethenylcyclopentane Chemical compound C=CC1CCCC1 BEFDCLMNVWHSGT-UHFFFAOYSA-N 0.000 claims abstract description 7
- 229940075582 sorbic acid Drugs 0.000 claims abstract description 7
- 239000004334 sorbic acid Substances 0.000 claims abstract description 7
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 8
- 229930006000 Sucrose Natural products 0.000 claims description 8
- 239000002994 raw material Substances 0.000 claims description 7
- 230000001954 sterilising effect Effects 0.000 claims description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- 235000009392 Vitis 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
- 235000013399 edible fruits Nutrition 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
- 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
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 235000019640 taste Nutrition 0.000 abstract description 3
- 239000004615 ingredient Substances 0.000 abstract description 2
- 235000019674 grape juice Nutrition 0.000 abstract 2
- 206010013911 Dysgeusia Diseases 0.000 abstract 1
- 235000021552 granulated sugar Nutrition 0.000 abstract 1
- 235000019614 sour taste Nutrition 0.000 abstract 1
- 238000003483 aging Methods 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
- 150000003398 sorbic acids Chemical class 0.000 description 2
- 240000000560 Citrus x paradisi Species 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 238000004140 cleaning Methods 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
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a health-care wine which is prepared from 50-60 g of grape juice, 70-80 g of brewed vinegar, 15-20 g of honey, 15-20 g of white granulated sugar and 15-20 g of sorbic acid by weight. The grape juice has natural color, high purity, good quality, low cost, no need of other auxiliary ingredients, fresh and rich grape flavor, soft sour taste, full taste and long aftertaste.
Description
Technical field
The invention belongs to a kind of preparation method of vinegar, be specifically related to a kind of preparation method of grape vinegar.
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 grape 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 grape vinegar is that raw material is made with Sucus Vitis viniferae, making vinegar, honey, white sugar, Sorbic Acid, and its each amounts of components all has curative effect preferably in the following weight scope.
Sucus Vitis viniferae 50-60 gram making vinegar 70-80 gram
Honey 15-20 gram white sugar 15-20 gram
Sorbic Acid 15-20 gram
The present invention preparation is to be raw material with fresh, sophisticated grape, comprises cleaning, squeezes the juice, centrifugation, low temperature zymamsis, acetic fermentation, ageing, filtration, sterilization finish.Its technical process is: will clean behind the grape choosing fruit earlier, 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 grape vinegar stoste, add making vinegar by above-mentioned prescription again, honey, white sugar, Sorbic Acid is allocated, can, sterilization, seal bottle at last.
The present invention is a raw material with pure natural grape 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 grape, 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 grape fruital is arranged, tart flavour is soft, mouthfeel is plentiful, and pleasant impression is long.
The invention will be further described below in conjunction with embodiment.
Embodiment 1
Get the grape vinegar stoste that ferments 50 grams, with honey 15 grams, making vinegar 70 grams, white sugar 15 gram Sorbic Acids 15 grams are poured into respectively in the grape vinegar stoste, and thorough mixing is even, carry out can, high-temperature sterilization, envelope bottle at last again.
Embodiment 2
Get the grape vinegar stoste that ferments 60 grams, with honey 20 grams, making vinegar 80 grams, white sugar 20 gram Sorbic Acids 20 grams, pour in the grape vinegar stoste respectively, thorough mixing is even, carries out can, high-temperature sterilization, envelope bottle at last again.
Claims (2)
1. the preparation method of a grape vinegar, it is that raw material is made with Sucus Vitis viniferae, making vinegar, honey, white sugar, Sorbic Acid, its each amounts of components all has curative effect preferably in the following weight scope.
Sucus Vitis viniferae 50-60 gram making vinegar 70-80 gram
Honey 15-20 gram white sugar 15-20 gram
Sorbic Acid 15-20 gram
2. the preparation method of a kind of grape vinegar according to claim 1, it is characterized in that: will clean behind the grape choosing fruit earlier, 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 grape vinegar stoste, add making vinegar by above-mentioned prescription again, honey, white sugar, Sorbic Acid is allocated, can, sterilization, seal bottle at last.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007100258085A CN101130742A (en) | 2007-08-01 | 2007-08-01 | Preparation method of grape vinegar |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007100258085A CN101130742A (en) | 2007-08-01 | 2007-08-01 | Preparation method of grape vinegar |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101130742A true CN101130742A (en) | 2008-02-27 |
Family
ID=39128148
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2007100258085A Pending CN101130742A (en) | 2007-08-01 | 2007-08-01 | Preparation method of grape vinegar |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101130742A (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102228288A (en) * | 2011-07-05 | 2011-11-02 | 大连工业大学 | Blueberry pulp/juice acetic acid beverage and preparation method thereof |
| CN102268383A (en) * | 2011-09-05 | 2011-12-07 | 云南永仁和立葡萄醋酿造有限公司 | Yeast used for brewing grape vinegar and preparation method for yeast |
| CN101481650B (en) * | 2009-01-20 | 2012-05-30 | 山西省食品工业研究所 | Method for producing grape vinegar by mixed fermentation of grapes and grains |
| CN103320300A (en) * | 2013-05-31 | 2013-09-25 | 句容市白兔镇永丰果业专业合作社 | Double-strain immobilization method for brewing grape vinegar |
| CN105385554A (en) * | 2015-11-24 | 2016-03-09 | 全椒县荣昌葡萄种植专业合作社 | Fruit vinegar brewed by using grape skins |
| CN105385557A (en) * | 2015-11-24 | 2016-03-09 | 全椒县荣昌葡萄种植专业合作社 | Grape fruit vinegar |
| CN108936152A (en) * | 2018-06-07 | 2018-12-07 | 福建日富食品有限公司 | A kind of grape fruit vinegar carbonated beverage and its production method |
-
2007
- 2007-08-01 CN CNA2007100258085A patent/CN101130742A/en active Pending
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101481650B (en) * | 2009-01-20 | 2012-05-30 | 山西省食品工业研究所 | Method for producing grape vinegar by mixed fermentation of grapes and grains |
| CN102228288A (en) * | 2011-07-05 | 2011-11-02 | 大连工业大学 | Blueberry pulp/juice acetic acid beverage and preparation method thereof |
| CN102268383A (en) * | 2011-09-05 | 2011-12-07 | 云南永仁和立葡萄醋酿造有限公司 | Yeast used for brewing grape vinegar and preparation method for yeast |
| CN102268383B (en) * | 2011-09-05 | 2013-03-27 | 云南永仁和立葡萄醋酿造有限公司 | Yeast used for brewing grape vinegar and preparation method for yeast |
| CN103320300A (en) * | 2013-05-31 | 2013-09-25 | 句容市白兔镇永丰果业专业合作社 | Double-strain immobilization method for brewing grape vinegar |
| CN103320300B (en) * | 2013-05-31 | 2015-05-27 | 句容市白兔镇永丰果业专业合作社 | Double-strain immobilization method for brewing grape vinegar |
| CN105385554A (en) * | 2015-11-24 | 2016-03-09 | 全椒县荣昌葡萄种植专业合作社 | Fruit vinegar brewed by using grape skins |
| CN105385557A (en) * | 2015-11-24 | 2016-03-09 | 全椒县荣昌葡萄种植专业合作社 | Grape fruit vinegar |
| CN108936152A (en) * | 2018-06-07 | 2018-12-07 | 福建日富食品有限公司 | A kind of grape fruit vinegar carbonated beverage and its production method |
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| 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: 20080227 |