CN101341996A - Processing technique for hyperpure watermelon vinegar beverage - Google Patents
Processing technique for hyperpure watermelon vinegar beverage Download PDFInfo
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- CN101341996A CN101341996A CNA2008101353310A CN200810135331A CN101341996A CN 101341996 A CN101341996 A CN 101341996A CN A2008101353310 A CNA2008101353310 A CN A2008101353310A CN 200810135331 A CN200810135331 A CN 200810135331A CN 101341996 A CN101341996 A CN 101341996A
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Abstract
The invention relates to a processing technique for agricultural byproducts. The invention discloses a processing technique of an ultra-pure watermelon vinegar beverage which includes as follows(1), the skin, the seeds, the impurities of the watermelon are removed and then the watermelon is squeezed for juice; (2) an alcoholic ferment is used for fermenting in a closed stainless steel culture pot; (3) after the alcoholic fermentation is finished, a vinegar ferment is used for fermenting; (4) an additional watermelon is manufactured into pure watermelon juice and mixed with the maufacured watermelon vinegar; (5)after being seasoned by seasonings, the juice is packaged into a bottle and sterlized, thus being a finished product. The taste of the invention is properly acid and sweet; the fragance is strong; the matters like cane sugar, caramel, phosphoric acid, sodium benzoate, citric acid, and the like, contained in common drinks are not contained in the drink, thus ensuring the liquid part of the finished product to be the watermelon juice for 100 percent; besides, all the nutrition matters contained in the watermelon are contained; the drink can be storied for drinking.
Description
Technical field
The present invention relates to a kind of agricultural byproducts processing technology, particularly a kind of processing technique for hyperpure watermelon vinegar beverage.
Background technology
Watermelon is a kind of crop of extensive plantation, contains the multiple nutrients material, is liked by numerous people deeply.But its Time To Market is more concentrated, generally can only supply in summer and autumn.And the watermelon bulky, being difficult for storing, transportation is also inconvenient.All having every year many watermelons to fester because of colliding with loses.
Summary of the invention
For remedying above-mentioned deficiency, the purpose of this invention is to provide a kind of sour and sweet palatability, give off a strong fragrance, have watermelon complete nutrients matter, the processing technique for hyperpure watermelon vinegar beverage that can store.
In order to achieve the above object, the present invention has following technical scheme:
A kind of processing technique for hyperpure watermelon vinegar beverage of the present invention follows these steps to processing:
(1) watermelon is removed the peel, goes seed, impurity elimination, squeezed the juice;
(2) in closed stainless steel deep layer culture tank, ferment with the alcoholic fermentation agent;
(3) after alcoholic fermentation is finished, with acetic fermentation agent fermentation;
(4) making pure watermelon juice with watermelon in addition mixes with the above watermelon pickle of making;
(5) make finished product with bottling sterilization after the flavor enhancement seasoning.
Wherein, described step (1) also comprises step: watermelon is cleaned cut open, scrape interior flesh, remove the seed fruit juice of squeezing out with squeezer, exist side by side soon that fruit juice pumps in the stainless steel deep layer culture tank, its sugar content of sample examination, adjusting its sugar content with glucose syrup is 12～14%, be warming up to 85 ℃, keep sterilization in 20 minutes and get pure watermelon juice.
Wherein, described step (2) also comprises step: the watermelon juice after the sterilization is cooled to 30 ℃, and the alcoholic fermentation agent that inoculation prepares, inoculum concentration is 3%-4%.30 ℃ of holding temperatures were carried out alcoholic fermentation about 20～24 hours, and the remaining sugar content of sample examination is in 1%, and alcohol content 6～7% gets watermelon wine juice.
Wherein, described step (3) also comprises step: the acetic fermentation agent inoculum concentration for preparing of inoculation is 3～4%, 35 ℃ of holding temperatures, bubbling air carried out acetic fermentation 20～24 hours, its acetic acid content of sample examination be 3～4% the watermelon pickle.
Wherein, described step (4) also comprises step: other gets watermelon, scrapes interior flesh, makes pure watermelon juice and mixes with the watermelon pickle that step (3) is made, and makes acetic acid content reduce to 0.15～0.2%.
Wherein, described step (5) also comprises step: add flavor enhancement and adjust taste, filter with filter press then, the feed liquid that leaches is packed in the bottle, with 85 ℃ of sterilizations 15～20 minutes, the cooling back was a finished product.
Wherein, described flavor enhancement comprises the sweetener of 10%-20%, the acid of 1%-5%, the fragrant hot agent of 0.1%-0.5%.
Its sweetener is stevia rebaudian leaf extract and sweet close element; Acid is a food-grade acetate; Fragrant hot agent is made up of the sweet osmanthus 45%-55% that pickles, rose 30%-45%, lemon peel 1.5%-5%, dried orange peel 1%-5%.
Described alcoholic fermentation agent is common alcoholic fermentation agent, is the alcoholic fermentation agent of purchasing on the market; Described acetic fermentation agent is common acetic fermentation agent, is the acetic fermentation agent of purchasing on the market.
Owing to taked above technical scheme, the invention has the advantages that:
1 taste sour and sweet palatability gives off a strong fragrance;
2 do not contain materials such as sucrose contained in the general beverage, caramel, phosphoric acid, benzoic acid are received, citric acid.
3 have guaranteed that liquid is 100% watermelon juice partly in the finished product, and contain complete nutrients matter contained in the watermelon.
4, can store and drink.
Description of drawings
Fig. 1 is the flow chart of processing technology of the present invention.
The specific embodiment
Following examples are used to illustrate the present invention, but are not used for limiting protection scope of the present invention.
Referring to Fig. 1:
Embodiment 1:1) watermelon is cleaned cut open, scrape interior flesh, remove the seed fruit juice of squeezing out with squeezer, exist side by side soon that fruit juice pumps in the stainless steel deep layer culture tank, its sugar content of sample examination, adjusting its sugar content with glucose syrup is 12%, be warming up to 85 ℃, keep sterilization in 20 minutes and get pure watermelon juice.
2) watermelon juice after the sterilization is cooled to 30 ℃, the alcoholic fermentation agent that inoculation prepares, inoculum concentration is 3%.30 ℃ of holding temperatures were carried out alcoholic fermentation about 20 hours, and the remaining sugar content of sample examination is in 0.5%, and alcohol content 6% gets watermelon wine juice.
3) the acetic fermentation agent inoculum concentration for preparing of inoculation is 3%, 35 ℃ of holding temperatures, bubbling air carried out acetic fermentation 24 hours, its acetic acid content of sample examination be 3% the watermelon pickle.
4) get watermelon in addition, scrape interior flesh, make pure watermelon juice and mix, make acetic acid content reduce to 0.2% with the watermelon pickle that step 3) is made.
5) add flavor enhancement and adjust taste, filter with filter press then, the feed liquid that leaches is packed in the bottle, with 85 ℃ of sterilizations 15 minutes, the cooling back was a finished product.
Described flavor enhancement is made up of 10% sweetener, 1% acid, 0.1% fragrant hot agent.
Embodiment 2:1) watermelon is cleaned cut open, scrape interior flesh, remove the seed fruit juice of squeezing out with squeezer, exist side by side soon that fruit juice pumps in the stainless steel deep layer culture tank, its sugar content of sample examination, adjusting its sugar content with glucose syrup is 14%, be warming up to 85 ℃, keep sterilization in 20 minutes and get pure watermelon juice.
2) watermelon juice after the sterilization is cooled to 30 ℃, the alcoholic fermentation agent that inoculation prepares, inoculum concentration is 4%.30 ℃ of holding temperatures were carried out alcoholic fermentation about 24 hours, and the remaining sugar content of sample examination is in 1%, and alcohol content 7% gets watermelon wine juice.
3) the acetic fermentation agent inoculum concentration for preparing of inoculation is 4%, 35 ℃ of holding temperatures, bubbling air carried out acetic fermentation 20 hours, its acetic acid content of sample examination be 4% the watermelon pickle.
4) get watermelon in addition, scrape interior flesh, make pure watermelon juice and mix, make acetic acid content reduce to 0.15% with the watermelon pickle that step 3) is made.
5) add flavor enhancement and adjust taste, filter with filter press then, the feed liquid that leaches is packed in the bottle, with 85 ℃ of sterilizations 20 minutes, the cooling back was a finished product.
Described flavor enhancement is made up of 20% sweetener, 5% acid, 0.5% fragrant hot agent.
Embodiment 3:1) watermelon is cleaned cut open, scrape interior flesh, remove the seed fruit juice of squeezing out with squeezer, exist side by side soon that fruit juice pumps in the stainless steel deep layer culture tank, its sugar content of sample examination, adjusting its sugar content with glucose syrup is 13%, be warming up to 85 ℃, keep sterilization in 22 minutes and get pure watermelon juice.
2) watermelon juice after the sterilization is cooled to 30 ℃, the alcoholic fermentation agent that inoculation prepares, inoculum concentration is 3.5%.30 ℃ of holding temperatures were carried out alcoholic fermentation about 22 hours, and the remaining sugar content of sample examination is in 0.75%, and alcohol content 6.5% gets watermelon wine juice.
3) the acetic fermentation agent inoculum concentration for preparing of inoculation is 3.5%, 35 ℃ of holding temperatures, bubbling air carried out acetic fermentation 22 hours, its acetic acid content of sample examination be 3.5% the watermelon pickle.
4) get watermelon in addition, scrape interior flesh, make pure watermelon juice and mix, make acetic acid content reduce to 0.17% with the watermelon pickle that step 3) is made.
5) add flavor enhancement and adjust taste, filter with filter press then, the feed liquid that leaches is packed in the bottle, with 85 ℃ of sterilizations 17 minutes, the cooling back was a finished product.
Described flavor enhancement is made up of 16% sweetener, 3% acid, 0.3% fragrant hot agent.
Technological process of the present invention has guaranteed that liquid partly is 100% watermelon juice in the finished product; Contain complete nutrients matter contained in the watermelon; Guaranteed that finished product has special strong mouthfeel and peculiar fragrant taste; And materials such as sucrose contained in the general beverage, caramel, phosphoric acid, benzoic acid are received, citric acid have been guaranteed not contain.The beverage that embodiments of the invention are made is a kind of 100% ultrapure high nutrient natural health beverages.
Claims (7)
1, a kind of processing technique for hyperpure watermelon vinegar beverage is characterized in that: follow these steps to processing:
(1) watermelon is removed the peel, goes seed, impurity elimination, squeezed the juice;
(2) in closed stainless steel deep layer culture tank, ferment with the alcoholic fermentation agent;
(3) after alcoholic fermentation is finished, with acetic fermentation agent fermentation;
(4) making pure watermelon juice with watermelon in addition mixes with the above watermelon pickle of making;
(5) make finished product with bottling sterilization after the flavor enhancement seasoning.
2, a kind of processing technique for hyperpure watermelon vinegar beverage as claimed in claim 1, it is characterized in that described step (1) also comprises step: watermelon is cleaned cut open, scrape interior flesh, remove the seed fruit juice of squeezing out with squeezer, exist side by side soon that fruit juice pumps in the stainless steel deep layer culture tank, its sugar content of sample examination, adjusting its sugar content with glucose syrup is 12～14%, be warming up to 85 ℃, keep sterilization in 20 minutes and get pure watermelon juice.
3, a kind of processing technique for hyperpure watermelon vinegar beverage as claimed in claim 1 is characterized in that: described step (2) also comprises step: the watermelon juice after the sterilization is cooled to 30 ℃, and the alcoholic fermentation agent that inoculation prepares, inoculum concentration is 3%-4%.30 ℃ of holding temperatures were carried out alcoholic fermentation about 20～24 hours, and the remaining sugar content of sample examination is in 1%, and alcohol content 6～7% gets watermelon wine juice.
4, a kind of processing technique for hyperpure watermelon vinegar beverage as claimed in claim 3, it is characterized in that: described step (3) also comprises step: the acetic fermentation agent inoculum concentration that inoculation prepares is 3～4%, 35 ℃ of holding temperatures, bubbling air carried out acetic fermentation 20～24 hours, its acetic acid content of sample examination be 3～4% the watermelon pickle.
5, a kind of processing technique for hyperpure watermelon vinegar beverage as claimed in claim 3, it is characterized in that: described step (4) also comprises step: other gets watermelon, scrape interior flesh, make pure watermelon juice and mix, make acetic acid content reduce to 0.15～0.2% with the watermelon pickle that step (3) is made.
6, a kind of processing technique for hyperpure watermelon vinegar beverage as claimed in claim 1, it is characterized in that: described step (5) also comprises step: add flavor enhancement and adjust taste, filter with filter press then, the feed liquid that leaches is packed in the bottle, with 85 ℃ of sterilizations 15～20 minutes, the cooling back was a finished product.
7, a kind of processing technique for hyperpure watermelon vinegar beverage as claimed in claim 6 is characterized in that: described flavor enhancement comprises the sweetener of 10%-20%, the acid of 1%-5%, the fragrant hot agent of 0.1%-0.5%.
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| Application Number | Priority Date | Filing Date | Title |
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| CNA2008101353310A CN101341996A (en) | 2008-07-31 | 2008-07-31 | Processing technique for hyperpure watermelon vinegar beverage |
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| Application Number | Priority Date | Filing Date | Title |
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| CNA2008101353310A CN101341996A (en) | 2008-07-31 | 2008-07-31 | Processing technique for hyperpure watermelon vinegar beverage |
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| CN101341996A true CN101341996A (en) | 2009-01-14 |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102311909A (en) * | 2010-07-06 | 2012-01-11 | 王尧 | Preparation method of watermelon fruit vinegar containing citrulline and propolis |
| CN103387927A (en) * | 2013-07-18 | 2013-11-13 | 苏州市天灵中药饮片有限公司 | Fruit vinegar for clearing away summer heat and preparation method thereof |
| CN103478816A (en) * | 2013-09-18 | 2014-01-01 | 宁夏天瑞产业集团现代农业有限公司 | Coarse cereal watermelon peel vinegar drink and preparation method thereof |
| CN103960719A (en) * | 2014-04-09 | 2014-08-06 | 洛阳春魁农业开发有限公司 | Preparation method for fruit-vegetable vinegar beverage containing peony extracts |
| CN104263624A (en) * | 2014-10-23 | 2015-01-07 | 哈尔滨派特纳生物科技开发有限公司 | Making method for watermelon fruit vinegar |
| CN104450489A (en) * | 2014-12-05 | 2015-03-25 | 广西大玉余甘果有限责任公司 | Production method of oil orange fruit vinegar beverage |
| CN109170423A (en) * | 2018-08-22 | 2019-01-11 | 大连民族大学 | A kind of preparation method of watermelon vinegar Soda Water |
-
2008
- 2008-07-31 CN CNA2008101353310A patent/CN101341996A/en active Pending
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102311909A (en) * | 2010-07-06 | 2012-01-11 | 王尧 | Preparation method of watermelon fruit vinegar containing citrulline and propolis |
| CN103387927A (en) * | 2013-07-18 | 2013-11-13 | 苏州市天灵中药饮片有限公司 | Fruit vinegar for clearing away summer heat and preparation method thereof |
| CN103478816A (en) * | 2013-09-18 | 2014-01-01 | 宁夏天瑞产业集团现代农业有限公司 | Coarse cereal watermelon peel vinegar drink and preparation method thereof |
| CN103960719A (en) * | 2014-04-09 | 2014-08-06 | 洛阳春魁农业开发有限公司 | Preparation method for fruit-vegetable vinegar beverage containing peony extracts |
| CN103960719B (en) * | 2014-04-09 | 2015-11-18 | 洛阳春魁农业开发有限公司 | A kind of preparation method of the fruits and vegetable vinegar beverage containing peony extract |
| CN104263624A (en) * | 2014-10-23 | 2015-01-07 | 哈尔滨派特纳生物科技开发有限公司 | Making method for watermelon fruit vinegar |
| CN104450489A (en) * | 2014-12-05 | 2015-03-25 | 广西大玉余甘果有限责任公司 | Production method of oil orange fruit vinegar beverage |
| CN109170423A (en) * | 2018-08-22 | 2019-01-11 | 大连民族大学 | A kind of preparation method of watermelon vinegar Soda Water |
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Effective date of abandoning: 20090114 |
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