CN101338270B - Mulberry vinegar and producing method thereof - Google Patents
Mulberry vinegar and producing method thereof Download PDFInfo
- Publication number
- CN101338270B CN101338270B CN2008101279702A CN200810127970A CN101338270B CN 101338270 B CN101338270 B CN 101338270B CN 2008101279702 A CN2008101279702 A CN 2008101279702A CN 200810127970 A CN200810127970 A CN 200810127970A CN 101338270 B CN101338270 B CN 101338270B
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- sorosis
- mulberry fruit
- vinegar
- production method
- liquid
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Abstract
The invention relates to a health care beverage, in particular to mulberry fruit vinegar and a production method thereof. The mulberry fruit vinegar and the production method thereof are characterized in that the mulberry fruit vinegar is made from the raw materials with the following weight portions of 100 portions of mulberry fruit juice, 5 portions of spirit and 3 portions of honey; and the production method comprises juice extraction, filtration, fermentation, sterilization and filling in tanks. The mulberry fruit vinegar takes pure natural mulberry fruit as raw material, both the internal compositions and nutrition value of which are better than the edible vinegar which takes grains as raw material. The mulberry fruit vinegar keeps the unique flavour of the mulberry fruit, tastes good, and has medical and health care functions. The production method of the mulberry fruit vinegar creates a novel road for the deep-processing of the mulberry fruit. The mulberry fruit vinegar is brewed by liquid state deep submerged fermentation production method which is economic and practical, and reduces the production cost.
Description
Technical field
The present invention relates to a kind of health promoting beverage, more specifically to a kind of sorosis vinegar and production method thereof.
Background technology
Vinegar is the traditional seasonings of China, has very long history.Vinegar has vessel softening, restraining and sterilizing bacteria, the effect of promoting digestion and anti-cancer.At present, common vinegar does not have the healthy seasoning effect of pure natural fruit goods, and this is the deficiency of existing vinegar.Along with the growing interest of people, more and more pay attention to the nutritive health-care of vinegar to health.Sorosis is the fruit of double leaf plant mulberry tree knot, because rich vitamin, amino acid, trace element in the sorosis, therefore be described as " third generation fruit ", sorosis is now classified as one of the agricultural-food of " be food be again medicine " by health ministry, have very high pharmaceutical use.After coming out, the sorosis vinegar of our company's exploitation is subjected to human consumer's welcome deeply.
Summary of the invention
The purpose of this invention is to provide a kind of sorosis vinegar, and have the composite flavor of sorosis and vinegar perfume (or spice), have medicinal and nourishing function without essence and additive.The production method that another object of the present invention provides sorosis vinegar is that a new road has been started in the deep processing of sorosis, brewages sorosis vinegar with liquid submerged fermentation, and is economical and practical, reduces production costs.
A kind of sorosis vinegar of the present invention, its characteristics are: it is made by the following weight proportion raw material, sorosis liquid, liquor and honey, its proportioning is 100: 5: 3.
The production method of sorosis vinegar, its characteristics are that it comprises following process steps:
A, material choice: select fresh, ripening degree preferably sorosis be raw material, fully clean up, dry;
B, the air dried sorosis is placed in the crusher broken, squeezes the juice through juice extractor then, pressure filter is filtered into sorosis liquid;
C, sorosis liquid, liquor and honey are blent in its 100: 5: 3 ratios, evenly stirred 1 hour by stirrer then;
D, the blending liquid after will the stirring fermentor tank of packing into was sealed up for safekeeping, is fermented 1～3 year;
E, the blending liquid after will fermenting are after the sterilizer sterilization, and sorosis vinegar is promptly made in bottling under aseptic condition.
Advantage of the present invention is: with the pure natural sorosis is raw material, and it is the edible vinegar of raw material that its inherent composition, nutritive value all are better than with grain, and it has kept the distinctive local flavor of sorosis, and mouthfeel is plentiful, has medicinal and nourishing function.The production method of sorosis vinegar is that a new road has been started in the deep processing of sorosis, brewages sorosis vinegar with liquid submerged fermentation, and is economical and practical, reduces production costs.
Embodiment
Can further be well understood to the present invention by the specific embodiment of the invention given below.
Embodiment 1
A, material choice at first: select fresh, ripening degree preferably sorosis be raw material, in cleaning machine, fully clean up, dry.
B, the air dried sorosis is placed in the crusher brokenly then, squeezes the juice through spiral juice extractor again, after pressure filter is filtered into sorosis liquid.
C, get 100kg sorosis liquid, 5kg brewing grains white spirit and 3kg honey again and blend, evenly stirred 1 hour by stirrer then.
D, the blending liquid after will the stirring fermentor tank of packing into was sealed up for safekeeping, is fermented 1 year.
E, the blending liquid after will fermenting is after the sterilizer sterilization at last, and sorosis vinegar is promptly made in bottling under aseptic condition.
Embodiment 2
The processing step of this embodiment is identical with embodiment 1, and different is that fermentation time is 2 years among the processing step d.
Embodiment 3
The processing step of this embodiment is identical with embodiment 1, and different is that fermentation time is 3 years among the processing step d.
Claims (1)
1. sorosis vinegar, it is characterized in that: it is made by the following weight proportion raw material, sorosis liquid, liquor and honey, its ratio is 100: 5: 3, its production method comprises following process steps:
A, material choice: select fresh, ripening degree preferably sorosis be raw material, fully clean up, dry;
B, the air dried sorosis is placed in the crusher broken, squeezes the juice through juice extractor then, pressure filter is filtered into sorosis liquid;
C, sorosis liquid, liquor and honey are blent in its 100: 5: 3 ratios, evenly stirred 1 hour by stirrer then;
D, the blending liquid after will the stirring fermentor tank of packing into was sealed up for safekeeping, is fermented 1～3 year;
E, the blending liquid after will fermenting are after the sterilizer sterilization, and sorosis vinegar is promptly made in bottling under aseptic condition.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2008101279702A CN101338270B (en) | 2008-07-01 | 2008-07-01 | Mulberry vinegar and producing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2008101279702A CN101338270B (en) | 2008-07-01 | 2008-07-01 | Mulberry vinegar and producing method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101338270A CN101338270A (en) | 2009-01-07 |
| CN101338270B true CN101338270B (en) | 2011-11-09 |
Family
ID=40212440
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2008101279702A Expired - Fee Related CN101338270B (en) | 2008-07-01 | 2008-07-01 | Mulberry vinegar and producing method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101338270B (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103627616A (en) * | 2013-08-29 | 2014-03-12 | 覃志友 | Brewing method for mulberry vinegar from vinasse of primary mulberry pulp |
| CN104531500A (en) * | 2014-12-22 | 2015-04-22 | 赤壁仁甲科技有限公司 | Mulberry jade-like liquor and preparation method thereof |
-
2008
- 2008-07-01 CN CN2008101279702A patent/CN101338270B/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| CN101338270A (en) | 2009-01-07 |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
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| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20111109 Termination date: 20180701 |
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| CF01 | Termination of patent right due to non-payment of annual fee |