CN101463316A - Apple vinegar beverage - Google Patents
Apple vinegar beverage Download PDFInfo
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- CN101463316A CN101463316A CNA2009100002720A CN200910000272A CN101463316A CN 101463316 A CN101463316 A CN 101463316A CN A2009100002720 A CNA2009100002720 A CN A2009100002720A CN 200910000272 A CN200910000272 A CN 200910000272A CN 101463316 A CN101463316 A CN 101463316A
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Abstract
The invention relates to an apple vinegar beverage, relating to the beverage field. The apple vinegar beverage is prepared by blending the following components according to the parts by weight: 100 of apple vinegar oleo stock, 5-20 of high fructose syrup, and 0.1-10 of honey. The vinegar beverage oleo stock is prepared by the following steps: raw materials juicing, zymohydrolysis, clarification, ultra-temperature enzyme denaturing, sheet frame filtering, sterilization, alcoholic fermentation, acetic acid fermentation, diatomite filtering, and sterilization. The invention has the beneficial effect that a fruit average with rich nutrition and fine local flavor is provided.
Description
Technical field
The present invention relates to field of beverage, relate in particular to a kind of apple vinegar beverage.
Background technology
Fruit vinegar be with or the fruit processing fent be main raw material, a kind of nutritious, the tart flavour seasonings that local flavor is good that utilize that the modern biotechnology brew forms.It has the nutrient health-care function of fruit and vinegar concurrently, is that functions such as collection nutrition, health care, dietotherapy are the novel drink of one.Scientific research finds that fruit vinegar has multiple function: fruit vinegar can enhance metabolism, and regulates acid base equilibrium, Ginseng Extract; Fruit vinegar has the effect of reducing cholesterol; Fruit vinegar can improve the immunizing power of body, has to contain abundant VITAMIN, amino acid and oxygen in the anti-cancer and kill cancer action fruit vinegar, can be in vivo and calcareous acetic acid synthesized calcium, strengthen calcareous absorption; Fruit vinegar can stimulate circulation, and hypotensive effect is arranged; Fruit vinegar has antisepsis and anti-inflammation, the anti-effect that cures cold; Fruit vinegar has in the antiobesity action fruit vinegar and contains rich in amino acid, not only can quicken carbohydrate and proteinic metabolism, but also can promote body fat to decompose, and makes excess fat burning in the human body, prevents to pile up.Apple, honey that the cider vinegar making method is generally Oryza glutinosa vinegar, clean the stripping and slicing of peeling are put into bottle and are shaken up, and seals In Shadely, and Kaifeng, a week back is got juice and added three times also boiling water is promptly drinkable.Also have a kind of cider vinegar working method, comprising: fruit is handled, and cleans, and puts into wooden or the stainless steel apparatus is smashed to pieces; Spice mixes wheat bran in the fruit smashed to pieces material, consumption can be advisable by expressed water from webs to hold raw material, adds total amount again and be 3% wheat bran in the raw material of mixing, and stirs; Fermentation; Drench vinegar; Steps such as sterilization storage.
Summary of the invention
The invention provides a kind of apple vinegar beverage, so that a kind of nutritious, fruit vinegar beverage that local flavor is good to be provided.
The technical solution adopted for the present invention to solve the technical problems is:
A kind of apple vinegar beverage is mixed by the component of following parts by weight: cider vinegar magma 100, high fructose syrup 5-20, honey 0.1-10; Described cider vinegar magma is made by following steps:
Raw material is squeezed the juice: be that raw material is squeezed the juice with the apple, Plate Filtration, ultra high temperature sterilization (UHTS) obtain raw juice;
Enzymolysis: above-mentioned raw juice is added a fermentor tank, add the polygalacturonase of dress liquid weight 0.3 ‰-0.5 ‰, temperature keeps 50 ± 5 ℃ and carries out glycolysis, leaves standstill 1.5-2.5 hours;
Clarification: after enzymolysis finishes, open jar interior a stirring, add 0.1-5% gelatin, silicon sol, the wilkinite account for cumulative volume successively from hand-hole in jar, each back that adds added a kind of finings at interval in five minutes again, added to close to stir after finishing to leave standstill 1.5-2.5 hours;
The ultrahigh-temperature enzyme that goes out: after clarification reaches requirement, stir in opening jar, switch valve makes feed liquid squeeze into fermentor tank from a fermentor tank discharge port No. two by superhigh temperature disinfecting machine, adjusts 110-120 ℃ of superhigh temperature disinfecting machine feeding temperature, drop temperature 45-55 ℃;
Plate Filtration: open the ferment jar agitator No. two, to wherein adding 5-20Kg diatomite, make feed liquid squeeze into jar No. two through flame filter press by No. two jar discharge ports, open the sheet frame filtration pump, make feed liquid cycle through flame filter press, observe the pipeline visor, do not had muddiness and be limpid state as finding feed liquid, be switch valve, good feed liquid is squeezed into fermentor tank No. one to make filtration; Too much in the filtration procedure as finding filter feed liquid receiving tank feed liquid, when opening the feed back pump, make poor interior feed liquid squeeze into fermentor tank No. one; In the filtration procedure as when finding that filtration yield is very little, should stop to filter, unclamp sheet frame, clean out filter residue, filter again; After finishing, filtration cleans No. two fermentor tanks;
Sterilization: open another number jar agitator and steam valve, make a jar interior temperature rise to 85 ℃, be incubated 15 minutes, be cooled to 28 ℃ then;
Zymamsis: take by weighing feed liquid after dry yeast is dissolved in an amount of sterilization by the weight of feed liquid 0.3%, activate 10 minutes, be added in fermentor tank, open and stir evenly, fermented three days;
Acetic fermentation:
A, first order seed spread cultivation: the feed liquid that zymamsis is good is squeezed in the first class seed pot, and quantitatively 50kg heats to 85 ℃ of insulations 15 minutes, be cooled to 32 ℃ then, cultured bacterial classification 5L joins the first class seed pot from charging opening with the laboratory, opens the stirring switch, cultivates 1-2 days;
B, secondary seed spread cultivation: the material that zymamsis is good is squeezed in the secondary seed jar, and quantitatively 500kg heats to 85 ℃ of insulations 15 minutes, be cooled to 32 ℃ then, the cultured bacterial classification of first class seed pot is joined the secondary seed jar from charging opening, open the stirring switch, adjust inspiratory capacity at 3-5m
3, cultivated 1-2 days;
C, acetic fermentation: the feed liquid that zymamsis is good is squeezed in acetic acid jar, quantitative 5000kg, heat to 85 ℃ of insulations 15 minutes, be cooled to 32 ℃ then, with the cultured bacterial classification of secondary seed jar from charging opening joins acetic acid jar, open the stirring switch, adjust inspiratory capacity 3-10m3, cultivated 1-2 days;
Diatomite filtration, sterilization: in the precoating jar, add 2.5kg diatomite, in filter, play circulation, see in the visor that feed liquid is limpid after, squeeze into and keep in jar; Switch valve makes feed liquid enter filter continuously; Switch the high-temperature sterilization program, will keep in jar interior feed liquid and after ultra high temperature sterilization (UHTS), promptly obtain cider vinegar magma.
Beneficial effect of the present invention: the invention provides a kind of nutritious, fruit vinegar beverage that local flavor is good.
Embodiment
Below in conjunction with specific embodiment the present invention is further described.
Embodiment 1
The described a kind of apple vinegar beverage of present embodiment is mixed by the component of following parts by weight: cider vinegar magma 100, high fructose syrup 5, honey 0.1; Described cider vinegar magma is made by following steps:
Raw material is squeezed the juice: adopt apple or the apple crisp slices workshop skin nuclear (assurance no-sundries) that rolls off the production line to squeeze the juice, Plate Filtration, ultra high temperature sterilization (UHTS) obtain raw juice;
Enzymolysis: above-mentioned raw juice is added a fermentor tank, add the polygalacturonase of dress liquid weight 0.3 ‰-0.5 ‰, temperature keeps 50 ℃ and carries out glycolysis, leaves standstill 2 hours;
Clarification: after enzymolysis finishes, stir in opening jar, add 0.1-5% gelatin, silicon sol, the wilkinite that accounts for cumulative volume successively from hand-hole in jar, each back that adds added a kind of finings at interval in five minutes again, added to close to stir after finishing to leave standstill 2 hours;
The ultrahigh-temperature enzyme that goes out: after clarification reaches requirement, stir in opening jar, switch valve makes feed liquid squeeze into fermentor tank from a fermentor tank discharge port No. two by superhigh temperature disinfecting machine, adjusts 110-120 ℃ of superhigh temperature disinfecting machine feeding temperature, drop temperature 45-55 ℃;
Plate Filtration: open the ferment jar agitator No. two, to wherein adding 5-20Kg diatomite, make feed liquid squeeze into jar No. two through flame filter press by No. two jar discharge ports, open the sheet frame filtration pump, make feed liquid cycle through flame filter press, observe the pipeline visor, do not had muddiness and be limpid state as finding feed liquid, be switch valve, good feed liquid is squeezed into fermentor tank No. one to make filtration; Too much in the filtration procedure as finding filter feed liquid receiving tank feed liquid, when opening the feed back pump, make poor interior feed liquid squeeze into fermentor tank No. one; In the filtration procedure as when finding that filtration yield is very little, should stop to filter, unclamp sheet frame, clean out filter residue, filter again; After finishing, filtration cleans No. two fermentor tanks;
Sterilization: open another number jar agitator and steam valve, make a jar interior temperature rise to 85 ℃, be incubated 15 minutes, be cooled to 28 ℃ then;
Zymamsis: take by weighing feed liquid after dry yeast is dissolved in an amount of sterilization by the weight of feed liquid 0.3%, activate 10 minutes, be added in fermentor tank, open and stir evenly, fermented three days;
Acetic fermentation:
A, first order seed spread cultivation: the feed liquid that zymamsis is good is squeezed in the first class seed pot, and quantitatively 50kg heats to 85 ℃ of insulations 15 minutes, be cooled to 32 ℃ then, cultured bacterial classification 5L joins the first class seed pot from charging opening with the laboratory, opens the stirring switch, cultivates 1-2 days;
B, secondary seed spread cultivation: the material that zymamsis is good is squeezed in the secondary seed jar, and quantitatively 500kg heats to 85 ℃ of insulations 15 minutes, be cooled to 32 ℃ then, the cultured bacterial classification of first class seed pot is joined the secondary seed jar from charging opening, open the stirring switch, adjust inspiratory capacity at 3-5m
3, cultivated 1-2 days;
C, acetic fermentation: the feed liquid that zymamsis is good is squeezed in acetic acid jar, quantitative 5000kg, heat to 85 ℃ of insulations 15 minutes, be cooled to 32 ℃ then, with the cultured bacterial classification of secondary seed jar from charging opening joins acetic acid jar, open the stirring switch, adjust inspiratory capacity 3-10m3, cultivated 1-2 days;
Diatomite filtration, sterilization: in the precoating jar, add 2.5kg diatomite, in filter, play circulation, see in the visor that feed liquid is limpid after, squeeze into and keep in jar; Switch valve makes feed liquid enter filter continuously; Switch the high-temperature sterilization program, will keep in jar interior feed liquid and after ultra high temperature sterilization (UHTS), promptly obtain cider vinegar magma.
Embodiment 2
The described a kind of apple vinegar beverage of present embodiment is mixed by the component of following parts by weight: cider vinegar magma 100, high fructose syrup 12.5, honey 5; The preparation method of described cider vinegar magma and embodiment 1 are roughly the same.
Embodiment 3
The described a kind of apple vinegar beverage of present embodiment is mixed by the component of following parts by weight: cider vinegar magma 100, high fructose syrup 20, honey 10; The preparation method of described cider vinegar magma and embodiment 1 are roughly the same.
Claims (1)
1, a kind of apple vinegar beverage is characterized in that being mixed by the component of following parts by weight: cider vinegar magma 100, high fructose syrup 5-20, honey 0.1-10, and described cider vinegar magma is made by following steps:
Raw material is squeezed the juice: be that raw material is squeezed the juice with the apple, Plate Filtration, ultra high temperature sterilization (UHTS) obtain raw juice;
Enzymolysis: above-mentioned raw juice is added a fermentor tank, add the polygalacturonase of dress liquid weight 0.3 ‰-0.5 ‰, temperature keeps 50 ± 5 ℃ and carries out glycolysis, leaves standstill 1.5-2.5 hours;
Clarification: after enzymolysis finishes, stir in opening jar, add 0.1-5% gelatin, silicon sol, the wilkinite that accounts for cumulative volume successively from hand-hole in jar, each back that adds added a kind of finings at interval in five minutes again, added to close to stir after finishing to leave standstill 2 hours;
The ultrahigh-temperature enzyme that goes out: after clarification reaches requirement, stir in opening jar, switch valve makes feed liquid squeeze into fermentor tank from a fermentor tank discharge port No. two by superhigh temperature disinfecting machine, adjusts 110-120 ℃ of superhigh temperature disinfecting machine feeding temperature, drop temperature 45-55 ℃;
Plate Filtration: open the ferment jar agitator No. two, to wherein adding 5-20Kg diatomite, make feed liquid squeeze into jar No. two through flame filter press by No. two jar discharge ports, open the sheet frame filtration pump, make feed liquid cycle through flame filter press, observe the pipeline visor, do not had muddiness and be limpid state as finding feed liquid, be switch valve, good feed liquid is squeezed into fermentor tank No. one to make filtration; Too much in the filtration procedure as finding filter feed liquid receiving tank feed liquid, when opening the feed back pump, make poor interior feed liquid squeeze into fermentor tank No. one; In the filtration procedure as when finding that filtration yield is very little, should stop to filter, unclamp sheet frame, clean out filter residue, filter again; After finishing, filtration cleans No. two fermentor tanks;
Sterilization: open another number jar agitator and steam valve, make a jar interior temperature rise to 85 ℃, be incubated 15 minutes, be cooled to 28 ± 3 ℃ then;
Zymamsis: take by weighing feed liquid after dry yeast is dissolved in an amount of sterilization by the weight of feed liquid 0.3 ± 0.1%, activate 10 ± 3 minutes, be added in fermentor tank, open and stir evenly, fermented three days;
Acetic fermentation:
A, first order seed spread cultivation: the feed liquid that zymamsis is good is squeezed in the first class seed pot, and quantitatively 50kg heats to 85 ± 5 ℃ of insulations 15 ± 5 minutes, be cooled to 32 ℃ then, cultured bacterial classification 5L joins the first class seed pot from charging opening with the laboratory, opens the stirring switch, cultivates 1-2 days;
B, secondary seed spread cultivation: the material that zymamsis is good is squeezed in the secondary seed jar, and quantitatively 500kg heats to 85 ± 5 ℃ of insulations 15 ± 5 minutes, be cooled to 32 ℃ then, the cultured bacterial classification of first class seed pot is joined the secondary seed jar from charging opening, open the stirring switch, adjust inspiratory capacity 3-5m
3, cultivated 1-2 days;
C, acetic fermentation: the feed liquid that zymamsis is good is squeezed in acetic acid jar, quantitative 5000kg, heat to 85 ± 5 ℃ of insulations 15 ± 5 minutes, be cooled to 32 ℃ then, with the cultured bacterial classification of secondary seed jar from charging opening joins acetic acid jar, open the stirring switch, adjust inspiratory capacity, cultivated 1-2 days at 3-10m3;
Diatomite filtration, sterilization: in the precoating jar, add 2.5kg diatomite, in filter, play circulation, see in the visor that feed liquid is limpid after, squeeze into and keep in jar; Switch valve makes feed liquid enter filter continuously; Switch the high-temperature sterilization program, will keep in jar interior feed liquid and after ultra high temperature sterilization (UHTS), promptly obtain cider vinegar magma.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2009100002720A CN101463316A (en) | 2009-01-15 | 2009-01-15 | Apple vinegar beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2009100002720A CN101463316A (en) | 2009-01-15 | 2009-01-15 | Apple vinegar beverage |
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| CN101463316A true CN101463316A (en) | 2009-06-24 |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101623116A (en) * | 2009-08-11 | 2010-01-13 | 宁波天宫庄园果汁果酒有限公司 | Preparation method of clear mulberry juice drink |
| CN101999724A (en) * | 2010-10-13 | 2011-04-06 | 江苏恒顺醋业股份有限公司 | Vinegar beverage and preparation method thereof |
| ES2393620A1 (en) * | 2011-05-20 | 2012-12-26 | Baldomero BOSCH CUBELLS | Vinegar balsam. (Machine-translation by Google Translate, not legally binding) |
| CN103462136A (en) * | 2013-09-07 | 2013-12-25 | 彭常安 | Preparation method for cranberry fruit vinegar beverage |
| CN103642740A (en) * | 2013-12-26 | 2014-03-19 | 丽江市宁蒗县小凉山果汁饮料有限公司 | Culturing method of fruit vinegar strain |
| CN104293639A (en) * | 2014-10-28 | 2015-01-21 | 天地壹号饮料股份有限公司 | Apple vinegar fermentation production method |
| CN105146624A (en) * | 2015-08-19 | 2015-12-16 | 邓家润 | Apple vinegar beverage processing technology |
| CN111700193A (en) * | 2020-05-13 | 2020-09-25 | 广东天地壹号食品研究院有限公司 | Bi-component apple vinegar beverage main agent and preparation method and application thereof |
-
2009
- 2009-01-15 CN CNA2009100002720A patent/CN101463316A/en active Pending
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101623116A (en) * | 2009-08-11 | 2010-01-13 | 宁波天宫庄园果汁果酒有限公司 | Preparation method of clear mulberry juice drink |
| CN101999724A (en) * | 2010-10-13 | 2011-04-06 | 江苏恒顺醋业股份有限公司 | Vinegar beverage and preparation method thereof |
| CN101999724B (en) * | 2010-10-13 | 2013-01-16 | 江苏恒顺醋业股份有限公司 | Vinegar beverage and preparation method thereof |
| ES2393620A1 (en) * | 2011-05-20 | 2012-12-26 | Baldomero BOSCH CUBELLS | Vinegar balsam. (Machine-translation by Google Translate, not legally binding) |
| CN103462136A (en) * | 2013-09-07 | 2013-12-25 | 彭常安 | Preparation method for cranberry fruit vinegar beverage |
| CN103642740A (en) * | 2013-12-26 | 2014-03-19 | 丽江市宁蒗县小凉山果汁饮料有限公司 | Culturing method of fruit vinegar strain |
| CN103642740B (en) * | 2013-12-26 | 2015-12-09 | 丽江市宁蒗县小凉山果汁饮料有限公司 | A kind of cultural method of acid bacterium for fruit vinegar |
| CN104293639A (en) * | 2014-10-28 | 2015-01-21 | 天地壹号饮料股份有限公司 | Apple vinegar fermentation production method |
| CN104293639B (en) * | 2014-10-28 | 2017-02-22 | 天地壹号饮料股份有限公司 | Apple vinegar fermentation production method |
| CN105146624A (en) * | 2015-08-19 | 2015-12-16 | 邓家润 | Apple vinegar beverage processing technology |
| CN111700193A (en) * | 2020-05-13 | 2020-09-25 | 广东天地壹号食品研究院有限公司 | Bi-component apple vinegar beverage main agent and preparation method and application thereof |
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Application publication date: 20090624 |