CN101536783A - Golden-silk jujube vinegar drink and brewing method thereof - Google Patents
Golden-silk jujube vinegar drink and brewing method thereof Download PDFInfo
- Publication number
- CN101536783A CN101536783A CN200910068503A CN200910068503A CN101536783A CN 101536783 A CN101536783 A CN 101536783A CN 200910068503 A CN200910068503 A CN 200910068503A CN 200910068503 A CN200910068503 A CN 200910068503A CN 101536783 A CN101536783 A CN 101536783A
- Authority
- CN
- China
- Prior art keywords
- vinegar
- golden
- jujube
- silk
- variety
- 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.)
- Granted
Links
Images
Landscapes
- Non-Alcoholic Beverages (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The invention relates to a golden-silk jujube vinegar drink which is prepared by adopting foreshot and feint of golden-silk jujube wine to be automatically and circularly fermented by using a fungus bed to form 5-6 degrees of vinegar liquid, being processed by water liquid state circulating fermentation, being diluted acidity by jujube juice and water and being flavored by honey, crystal sugar and spice. The golden-silk jujube vinegar drink not only preserves nutrient contents specially possessed by the golden-silk jujube, but also has the special effects of table vinegar, thus integrating the functions of jujube, vinegar and drink. The golden-silk jujube vinegar drink has harmonious and pleasant flavor of the jujube and the vinegar, takes on reddish brown, is rich in sweet and sour taste and appropriate in concentration. The golden-silk jujube vinegar drink also has the effects of clearing heat and quenching thirst, sobering and detoxicating, balancing the blood sugar level, lowering uric acid, reducing blood sugar and cholesterin as well as enhancing appetite, and has the total acid content of 0.5-0.8g/100ml and the sugar degree of 9-11%.
Description
Technical field:
The invention belongs to a kind of brewing method of drink, particularly a kind of golden-silk jujube vinegar drink and brewing method thereof.
Background technology:
Sugar content and vitamin C are very high in the variety of the Chinese date, the title that " natural complex ball " arranged, also be rich in various trace elements such as human body various amino acids necessary and calcium, iron, zinc, selenium simultaneously, it is a kind of edible, medicinal, very high famous and precious tonic of the value that keeps healthy, be called " the seventh-largest nutrient " after sugar, protein, fat, water, minerals and vitamins life six big elements by the nutritionist, and the image analogy be " the green street cleaner " of human body, be one of leading food of 21 century.The tradition traditional Chinese medical science thinks that the variety of the Chinese date has benefiting qi and nourishing blood, skin-protecting face nursing, the effect of promoting longevity.
In recent years, external " drinking vinegar wind " in vogue, this is because contain 18 seed amino acids in the vinegar, it is the main component of synthetic protein, also contain carbohydrates such as glucose, fructose, maltose in the vinegar, more than 10 kind of organic acids such as acetic acid, lactic acid, citric acid, malic acid, gluconic acid, amber primary acid, multivitamins such as vitamin B1, B2, vitamin C, the inorganic salts that potassium, sodium, iron, calcium etc. are abundant.Making vinegar has the good health care effect, and generally absorb the 10-15 milliliter for each person every day and just can improve serum calcium ion concentration, thus the alkalescence of raising blood, this is all effective in cure to diseases such as hypertension, artery sclerosis.In addition, vinegar can also improve a poor appetite, and reduces diabetes patient's blood glucose value, helps the discharge of refuse in the body.
And the red date fruit vinegar that occurs on the current market many based on blend, the allotment type, the distinctive nutritional labeling of red date can not get sufficient utilization.Develop for this reason and a kind ofly integrate jujube, vinegar, beverage function, and the drink with health, fashion, functional health is popular the prestige.This drink has not only kept the distinctive nutritional labeling of the variety of the Chinese date but also have the special curative effect of vinegar concurrently.
Summary of the invention:
Purpose of the present invention just is to provide a kind of golden-silk jujube vinegar drink and brewing method thereof, and this vinegar drink has not only kept the distinctive nutritional labeling of the variety of the Chinese date but also had the special curative effect of vinegar concurrently, integrates jujube, vinegar, beverage function, taste pure and, jujube is aromatic strongly fragrant.
Technical scheme of the present invention is: a kind of golden-silk jujube vinegar drink is characterized in that: be the foreshot of variety of the Chinese date wine and wine tail are mixed dissolve after the golden-silk jujube vinegar liquid of peracetic acid fermentation gained, mix with variety of the Chinese date jujube juice and batching, allocate and obtain.
Above-mentioned batching is rock sugar, glucose, honey, xylitol, vitamin, flavorant and potassium sorbate.
The brewing method of above-mentioned golden-silk jujube vinegar drink, it is characterized in that: may further comprise the steps: the 1. preparation of golden-silk jujube vinegar liquid: the foreshot and the wine tail of variety of the Chinese date wine are mixed in 1: 6 ratio, measure its alcoholic strength, squeeze into the acetic fermentation tower after with pure water alcoholic strength (V/V) being dropped to 5-6%vol then, carry out acetic fermentation; The temperature of acetic fermentation tower is controlled at 33-37 ℃, and after virgin material added, advanced pedestrian worker was circulated 15 minutes, afterwards gauge tap was placed automatic control to carry out acetic fermentation; Then ripe vinegar liquid is extracted out from fermentation tank, all stayed vinegar liquid about 1/3 to recycle in jar at every turn as next fermented vinegar; The vinegar liquid of suction holding vessel adds salt by 2%, carries out ageing; 2. the preparation of variety of the Chinese date jujube juice: will obtain variety of the Chinese date jujube juice after variety of the Chinese date process cleaning successively, baking, liquor, the filtration; 3. after allocating, ageing is good golden-silk jujube vinegar liquid, variety of the Chinese date jujube juice and batching be mixed with the vinegar drink.
Bacterium bed in the above-mentioned acetic fermentation tower should add acetic acid bacteria in every month to be cultivated once, and carrier is changed cultivation once every half a year, and the fresh cleaning of used corncob after with former degree vinegar (more than 5 degree) retort sterilization, is carried out thalline by 1 ‰ adding acetic acid bacterias and cultivated.
Carry out liquor according to jujube, 1: 6 ratio of water in the preparation process of above-mentioned jinsi jujube juice.
Advantage of the present invention is: the present invention adopts the foreshot of variety of the Chinese date wine, wine tail is made the jujube wine vinegar by the liquid circulating fermentation of vinegar liquid, water that forms 5-6%vol with the automatic circulating fermentation of bacterium bed, after jujube juice, water dilution acidity, form with honey, rock sugar and the blending of spicing material.Not only keep the distinctive nutritional labeling of the variety of the Chinese date but also had the special curative effect of vinegar concurrently, integrated jujube, vinegar, beverage function.Its jujube perfume (or spice), vinegar are fragrant harmonious pleasant, are rufous, and sweet and sour is mellow, and concentration is suitable.Have heat-clearing quench one's thirst, sober up detoxifcation, balance blood sugar, attenuating uric acid, reduce the effect of blood sugar and cholesterol, increase appetite.Total acid content is that 0.5-0.8g/100ml, pol are 9%--11%.
Description of drawings:
Fig. 1 is a process chart of the present invention.
The specific embodiment:
Batching: get pure water 95kg, variety of the Chinese date jujube juice 80kg, golden-silk jujube vinegar 25kg, rock sugar 1kg glucose 0.5kg, honey 2kg, xylitol 100g, vitamin 80g, flavorant 100g, potassium sorbate 80g.
The brewing method of golden-silk jujube vinegar drink may further comprise the steps:
1, the preparation of golden-silk jujube vinegar
1. foreshot's wine tail mixes in 1: 6 ratio, measures its alcoholic strength, alcoholic strength is dropped to (V/V) 5-6%vol with pure water then, squeezes into the acetic fermentation tower, carries out acetic fermentation.
2. the temperature with the acetic fermentation tower is controlled at 33-37 ℃, and after virgin material added, advanced pedestrian worker was circulated 15 minutes, afterwards gauge tap was put automatic control and was carried out acetic fermentation.
3. ripe vinegar liquid is extracted out from fermentation tank, all stayed vinegar liquid about 1/3 to recycle in jar at every turn as next fermented vinegar; The vinegar liquid of suction holding vessel adds salt by 2%, carries out ageing.
Bacterium bed in the above-mentioned acetic fermentation tower should add acetic acid bacteria in every month to be cultivated once, and carrier is changed cultivation once every half a year, and the fresh cleaning of used corncob after with former degree vinegar (more than 5 degree) retort sterilization, is carried out thalline by 1 ‰ adding acetic acid bacterias and cultivated.Acetic acid bacteria is sent out for the Shanghai enlightening and is brewageed the production of biological products Co., Ltd.
2, the preparation of variety of the Chinese date jujube juice:
1. select the fresh clean variety of the Chinese date for use, soak earlier,, do not have dirt to the jujube surface cleaning again with the circulating water flushing of stirring with clear water.
2. clean the jujube dry and produce strong jujube perfume (or spice) through baking, then with jujube, water according to 1: 6 ratio carry out liquor, filter standby.
3, allotment: the vinegar liquid that ageing is good, variety of the Chinese date jujube juice, rock sugar, glucose, honey, xylitol, vitamin, flavorant and potassium sorbate are deployed into the vinegar drink.
4, filter: will above-mentioned deployed vinegar drink, filter with diatomite filter, require limpid, transparent, free from admixture, nothing to precipitate.
5, sterilization: the vinegar drink after the filtration was squeezed into sterilization tank, 80-90 ℃ of sterilization 30 minutes.
6, packing: after sterilization is finished, under gnotobasis, filter the back can, back packing moulding with flame filter press.
Quality standard of the present invention:
1. organoleptic indicator: color and luster: rufous.Fragrance: have the harmonious fragrant of jujube and vinegar, do not have other bad smell.The taste sweet and sour taste
2. physical and chemical index: total acid content: 0.5-0.8g/100ml pol: 9%--11%.
Claims (5)
1, a kind of golden-silk jujube vinegar drink is characterized in that: be the foreshot of variety of the Chinese date wine and wine tail are mixed dissolve after the golden-silk jujube vinegar liquid of peracetic acid fermentation gained, mix with variety of the Chinese date jujube juice and batching, allocate and obtain.
2, golden-silk jujube vinegar drink according to claim 1 is characterized in that: above-mentioned batching is rock sugar, glucose, honey, xylitol, vitamin, flavorant and potassium sorbate.
3, a kind of brewing method of golden-silk jujube vinegar drink according to claim 1, it is characterized in that: may further comprise the steps: the 1. preparation of golden-silk jujube vinegar liquid: the foreshot and the wine tail of variety of the Chinese date wine are mixed in 1: 6 ratio, measure its alcoholic strength, squeeze into the acetic fermentation tower after with pure water alcoholic strength (V/V) being dropped to 5-6%vol then, carry out acetic fermentation; The temperature of acetic fermentation tower is controlled at 33-37 ℃, and after virgin material added, advanced pedestrian worker was circulated 15 minutes, afterwards gauge tap was placed automatic control to carry out acetic fermentation; Then ripe vinegar liquid is extracted out from fermentation tank, all stayed vinegar liquid about 1/3 to recycle in jar at every turn as next fermented vinegar; The vinegar liquid of suction holding vessel adds salt by 2%, carries out ageing; 2. the preparation of variety of the Chinese date jujube juice: will obtain variety of the Chinese date jujube juice after variety of the Chinese date process cleaning successively, baking, liquor, the filtration; 3. after allocating, ageing is good golden-silk jujube vinegar liquid, variety of the Chinese date jujube juice and batching be mixed with the vinegar drink.
4, the brewing method of golden-silk jujube vinegar drink according to claim 3, it is characterized in that: the bacterium bed in the above-mentioned acetic fermentation tower should add acetic acid bacteria in every month and cultivate once, carrier is changed cultivation once every half a year, the fresh cleaning of used corncob, after with former degree vinegar (more than 5 degree) retort sterilization, add acetic acid bacteria by 1 ‰ and carry out the thalline cultivation.
5, the brewing method of golden-silk jujube vinegar drink according to claim 3 is characterized in that: carry out liquor according to jujube, 1: 6 ratio of water in the preparation process of above-mentioned jinsi jujube juice.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009100685031A CN101536783B (en) | 2009-04-17 | 2009-04-17 | Golden-silk jujube vinegar drink and brewing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009100685031A CN101536783B (en) | 2009-04-17 | 2009-04-17 | Golden-silk jujube vinegar drink and brewing method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101536783A true CN101536783A (en) | 2009-09-23 |
| CN101536783B CN101536783B (en) | 2013-10-16 |
Family
ID=41120355
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2009100685031A Expired - Fee Related CN101536783B (en) | 2009-04-17 | 2009-04-17 | Golden-silk jujube vinegar drink and brewing method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101536783B (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103060169A (en) * | 2012-12-21 | 2013-04-24 | 西北农林科技大学 | Novel red jujube aromatic vinegar and preparation method thereof |
| CN104248009A (en) * | 2013-06-30 | 2014-12-31 | 开平市绿洲食品有限公司 | Red date vinegar beverage and production process thereof |
| CN104770728A (en) * | 2015-04-29 | 2015-07-15 | 合肥不老传奇保健科技有限公司 | Mulberry golden-silk jujube vinegar with weight reducing function and preparation method |
| CN105524822A (en) * | 2015-12-28 | 2016-04-27 | 贵州赤水黔老翁晒醋有限公司 | Rosa roxbunghii honey sun vinegar preparation technology |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101133886A (en) * | 2006-09-03 | 2008-03-05 | 山东滨州冬枣研究院 | Winter jujube vinegar beverage |
| CN101168715B (en) * | 2007-10-18 | 2012-05-23 | 李家民 | Zero grain consuming full liquid state method for producing vinegar with solid state fermentation flavor |
-
2009
- 2009-04-17 CN CN2009100685031A patent/CN101536783B/en not_active Expired - Fee Related
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103060169A (en) * | 2012-12-21 | 2013-04-24 | 西北农林科技大学 | Novel red jujube aromatic vinegar and preparation method thereof |
| CN104248009A (en) * | 2013-06-30 | 2014-12-31 | 开平市绿洲食品有限公司 | Red date vinegar beverage and production process thereof |
| CN104770728A (en) * | 2015-04-29 | 2015-07-15 | 合肥不老传奇保健科技有限公司 | Mulberry golden-silk jujube vinegar with weight reducing function and preparation method |
| CN105524822A (en) * | 2015-12-28 | 2016-04-27 | 贵州赤水黔老翁晒醋有限公司 | Rosa roxbunghii honey sun vinegar preparation technology |
| CN105524822B (en) * | 2015-12-28 | 2019-01-15 | 贵州赤水黔老翁晒醋有限公司 | A kind of Rosa roxburghii Tratt honey solarization vinegar preparation process |
Also Published As
| Publication number | Publication date |
|---|---|
| CN101536783B (en) | 2013-10-16 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101700116B (en) | Manufacturing method health care tea liquor | |
| CN106562162A (en) | Malus prunifolia probiotic fermented beverage and preparation method thereof | |
| CN103013751B (en) | Brewing process of health-care orange aperitif | |
| CN101020879A (en) | Process of producing fermented wolfberry fruit yellow wine | |
| CN102578645A (en) | Method for producing citrus and black tea compound fruit juice tea drinks | |
| CN101665751A (en) | Lemon fermented wine and preparation method thereof | |
| CN101536798B (en) | Strengthened golden-silk jujube vinegar drink and brewing method thereof | |
| CN102676333A (en) | Fruit wine production process of citrus fruit | |
| CN100396765C (en) | Technique for producing fruit wine by using shaddock as raw material | |
| CN103637294A (en) | Preparation method of grape healthcare juice | |
| CN105595329A (en) | Passiflora edulis enzyme preparation method | |
| KR101339861B1 (en) | Five-colored citrus-vinegar and preparation method thereof | |
| CN101536783B (en) | Golden-silk jujube vinegar drink and brewing method thereof | |
| CN1696267A (en) | Technique for producing distillate spirits in fragrance of Chinese date by using red material | |
| CN111154594A (en) | Lemon and snow pear compound wine and brewing method thereof | |
| CN103141900A (en) | Sericin Chinese medicinal health-care beverage and preparation method thereof | |
| CN101270326B (en) | Method for preparing strawberry fermented juice | |
| CN101161125A (en) | A red date drink | |
| CN103981073B (en) | A kind of sea-buckthorn assembled alcoholic drinks and preparation method thereof | |
| CN106222055A (en) | A kind of multi-cultur es co-immobilization fermentation Fructus Caricae vinegar and preparation method thereof | |
| CN102181355B (en) | Rabdosia tea wine and preparation method thereof | |
| CN105886274A (en) | Fructus rhodomyrti and waxberry wine and preparation process thereof | |
| CN104232430A (en) | Skin-nourishing wrinkle-proof jabuticaba and Kombucha beverage | |
| CN107779345A (en) | Fragrant peach formula of rice wine and compound method | |
| CN103829321B (en) | A kind of fermented type turnip with red inside health-care vinegar drink prescription and preparation method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| 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 | ||
| GR01 | Patent grant | ||
| C56 | Change in the name or address of the patentee |
Owner name: HEBEI SHUZAOCHUN WINE INDUSTRY CO., LTD. Free format text: FORMER NAME: HEBEI HUAPENG TECHNOLOGY DEVELOPMENT CO., LTD. |
|
| CP01 | Change in the name or title of a patent holder |
Address after: Xiao Ling Ju village 065900 County of Hebei province Guang'an District Patentee after: Hebei comfort Wine Co., Ltd. Address before: Xiao Ling Ju village 065900 County of Hebei province Guang'an District Patentee before: Hebei Huapeng Technology Development Co., Ltd. |
|
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20131016 Termination date: 20150417 |
|
| EXPY | Termination of patent right or utility model |