CN101654647A - Fruit juice health care vinegar production method - Google Patents
Fruit juice health care vinegar production method Download PDFInfo
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- CN101654647A CN101654647A CN200910024095A CN200910024095A CN101654647A CN 101654647 A CN101654647 A CN 101654647A CN 200910024095 A CN200910024095 A CN 200910024095A CN 200910024095 A CN200910024095 A CN 200910024095A CN 101654647 A CN101654647 A CN 101654647A
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Abstract
A fruit juice health care vinegar production method comprises following steps: producing the fruit adaptive to popular fruit vinegar taste into a concentrated fruit juice according to routine technology; adding water for dilution or producing into fruit juice according to routine technology; adjusting total sugar degree; heating the above diluent and cooling; adopting the segmentation vinegar taking fermentation and filtering to get the fruit juice with pure taste. The fruit juice health care vinegar has no nutrient additive, has special flavor, fast acid production, high alcohol-acid conversion rate up to 96%, high raw material utilization rate and improved fermentation period of only 8-24 hours, accords with national consumption custom, maintenances the raw fruit flavor, enriches the edible vinegar variety and can be blended into the fruit vinegar beverages with various tastes.
Description
Technical field
The present invention relates to the field of brewageing of seasoning food, particularly a kind of production method of health-care fruit juice vinegar.
Background technology
In the prior art, solid-state brewing method is all used in brewageing of fruit vinegar, and product special flavour is single, the color and luster dimness, and usability is poor, pollutes easily, and the easy back-mixing of chance sunlight is turbid.
Summary of the invention
In order to overcome the defective of above-mentioned prior art, the object of the present invention is to provide a kind of production method of health-care fruit juice vinegar, is raw material with the wine fermentation mash of fruit juice raw material, produces the fine Health-care fruit vinegar with immobilized cell technology, the local flavor that has kept former fruit, mouthfeel alcohol is good.
In order to achieve the above object, technical scheme of the present invention is:
A kind of production method of health-care fruit juice vinegar may further comprise the steps:
The fruit that 1, will be fit to popular fruit vinegar taste, as apple, orange, pears, date, technology is made fruit juice concentrate routinely, adds 10.5-11 water dilution doubly again; Or technology is made fruit juice routinely, and adjusting total pol is 8%-12%;
2, above-mentioned diluent is warming up to 85-90 ℃, kept 10-30 minute, be cooled to 28-38 ℃;
3, the diluent after will lowering the temperature adds the fruit wine yeast fermentation of weight ratio 0.1%, and temperature is controlled at 28-32 ℃, fermentation time 60-75 hour, the wine fermentation wine with dregs;
4, the wine fermentation wine with dregs is sent into the vinegar equipment of making, the fermentation total concn is controlled between the 3.8-4.5%, wherein acid concentration is 2.8-3/100ml, ethanol concn is 1-1.5/100ml, temperature is controlled at 30-32 ℃, when the ethanol concn of fermentation liquid in the fermentor tank is depleted to 0.3% when following, emit 50% solution, be fruit vinegar stoste;
5, the wine fermentation wine with dregs of getting ready in the step 3 is sent into again in the fermentor tank that only is left half solution, proceed to make vinegar, the fermentation total concn is controlled between the 3.8-4.5%, wherein acid concentration is 2.8-3/100ml, ethanol concn is 1-1.5/100ml, and temperature is controlled at 30-32 ℃, when the ethanol concn of fermentation equipment fermentation liquid drops to 0.3% when following, emit 50% solution, method is divided and is extracted vinegar fermentation according to this;
6, with the ultrafiltration of fruit vinegar stoste process UF bactericidal device, obtain the high-quality fruit vinegar.
In the production method process of the present invention, do not add any nutrient substance, the product special flavour uniqueness, it is fast to produce sour rapid-result degree, and wine changes sour rate and reaches 96%, and raw material availability improved fermentation period only 8-24 hour, the fruit vinegar that present method is produced meets China's consumption habit, the local flavor that has kept former fruit, and can convert the fruit vinegar beverage of making various mouthfeels, enrich the vinegar kind.
Embodiment
Embodiment 1
A kind of production method of apple juice health vinegar may further comprise the steps:
1, with apple routinely technology make fruit juice concentrate, add 11 times water dilution again;
2, above-mentioned diluent is warming up to 90 ℃, kept 30 minutes, be cooled to 28 ℃;
3, the diluent after will lowering the temperature adds the fruit wine yeast fermentation of weight ratio 0.1%, and temperature is controlled at 28 ℃, fermentation time 70 hours, the wine fermentation wine with dregs;
4, the wine fermentation wine with dregs is sent into the vinegar equipment of making, the fermentation total concn is controlled between 3.8%, wherein acid concentration is 2.8/100ml, ethanol concn is 1/100ml, temperature is controlled at 30 ℃, when the ethanol concn of fermentation liquid in the fermentor tank is depleted to 0.29% when following, emit 50% solution, be cider vinegar stoste;
5, the wine fermentation wine with dregs of getting ready in the step 3 is sent into again in the fermentor tank that only is left half solution, proceed to make vinegar, the fermentation total concn is controlled between 3.8%, wherein acid concentration is 2.8/100ml, ethanol concn is 1/100ml, and temperature is controlled at 30 ℃, when the ethanol concn of fermentation equipment fermentation liquid drops to 0.29% when following, emit 50% solution, method is divided and is extracted vinegar fermentation according to this;
6, with the ultrafiltration of fruit vinegar stoste process UF bactericidal device, obtain the high quality apple fruit vinegar.
In the production method process of present embodiment, do not add any nutrient substance, the product special flavour uniqueness, it is fast to produce sour rapid-result degree, and wine changes sour rate and reaches more than 96%, and raw material availability improved fermentation period only 12 hours.
Embodiment 2
A kind of production method of pear juice health vinegar may further comprise the steps:
1, with pears routinely technology make fruit juice concentrate, add 10.8 times water dilution again;
2, above-mentioned diluent is warming up to 85 ℃, kept 15 minutes, be cooled to 32 ℃;
3, the diluent after will lowering the temperature adds the fruit wine yeast fermentation of weight ratio 0.1%, and temperature is controlled at 30 ℃, fermentation time 62 hours, the wine fermentation wine with dregs;
4, the wine fermentation wine with dregs is sent into the vinegar equipment of making, the fermentation total concn is controlled between 4.1%, wherein acid concentration is 2.9/100ml, ethanol concn is 1.3/100ml, temperature is controlled at 31 ℃, when the ethanol concn of fermentation liquid in the fermentor tank is depleted to 0.28% when following, emit 50% solution, be pears vinegar stoste;
5, the wine fermentation wine with dregs of getting ready in the step 3 is sent into again in the fermentor tank that only is left half solution, proceed to make vinegar, the fermentation total concn is controlled between 4.1%, wherein acid concentration is 2.9/100ml, ethanol concn is 1.3/100ml, and temperature is controlled at 31 ℃, when the ethanol concn of fermentation equipment fermentation liquid drops to 0.28% when following, emit 50% solution, method is divided and is extracted vinegar fermentation according to this;
6, with the ultrafiltration of fruit vinegar stoste process UF bactericidal device, obtain the high-quality pear fruit vinegar.
In the production method process of present embodiment, do not add any nutrient substance, the product special flavour uniqueness, it is fast to produce sour rapid-result degree, and wine changes sour rate and reaches 97%, and raw material availability improved fermentation period only 18 hours.
Embodiment 3
A kind of production method of date vinegar may further comprise the steps:
1, with date routinely technology make fruit juice, adjust total pol 10%;
2, above-mentioned diluent is warming up to 87 ℃, kept 22 minutes, be cooled to 37 ℃;
3, the diluent after will lowering the temperature adds the fruit wine yeast fermentation of weight ratio 0.1%, and temperature is controlled at 32 ℃, fermentation time 68 hours, the wine fermentation wine with dregs;
4, the wine fermentation wine with dregs is sent into the vinegar equipment of making, the fermentation total concn is controlled between 4.4%, wherein acid concentration is 3/100ml, ethanol concn is 1.5/100ml, temperature is controlled at 32 ℃, when the ethanol concn of fermentation liquid in the fermentor tank is depleted to 0.27% when following, emit 50% solution, be date vinegar stoste;
5, the wine fermentation wine with dregs of getting ready in the step 3 is sent into again in the fermentor tank that only is left half solution, proceed to make vinegar, the fermentation total concn is controlled between 4.4%, wherein acid concentration is 3/100ml, ethanol concn is 1.5/100ml, and temperature is controlled at 32 ℃, when the ethanol concn of fermentation equipment fermentation liquid drops to 0.27% when following, emit 50% solution, method is divided and is extracted vinegar fermentation according to this;
6, with the ultrafiltration of fruit vinegar stoste process UF bactericidal device, obtain high-quality date fruit vinegar.
In the production method process of present embodiment, do not add any nutrient substance, the product special flavour uniqueness, it is fast to produce sour rapid-result degree, and wine changes sour rate and reaches 96.5%, and raw material availability improved fermentation period only 23 hours.
Claims (4)
1, a kind of production method of health-care fruit juice vinegar is characterized in that, may further comprise the steps: 1, will be fit to the fruit of popular fruit vinegar taste, as apple, orange, pears, date, technology is made fruit juice concentrate routinely, adds 10.5-11 water dilution doubly again; Or technology is made fruit juice routinely, and adjusting total pol is 8%-12%; 2, above-mentioned diluent is warming up to 85-90 ℃, kept 10-30 minute, be cooled to 28-38 ℃; 3, the diluent after will lowering the temperature adds the fruit wine yeast fermentation of weight ratio 0.1%, and temperature is controlled at 28-32 ℃, fermentation time 60-75 hour, the wine fermentation wine with dregs; 4, the wine fermentation wine with dregs is sent into the vinegar equipment of making, the fermentation total concn is controlled between the 3.8-4.5%, wherein acid concentration is 2.8-3/100ml, ethanol concn is 1-1.5/100ml, temperature is controlled at 30-32 ℃, when the ethanol concn of fermentation liquid in the fermentor tank is depleted to 0.3% when following, emit 50% solution, be fruit vinegar stoste; 5, the wine fermentation wine with dregs of getting ready in the step 3 is sent into again in the fermentor tank that only is left half solution, proceed to make vinegar, the fermentation total concn is controlled between the 3.8-4.5%, wherein acid concentration is 2.8-3/100ml, ethanol concn is 1-1.5/100ml, and temperature is controlled at 30-32 ℃, when the ethanol concn of fermentation equipment fermentation liquid drops to 0.3% when following, emit 50% solution, method is divided and is extracted vinegar fermentation according to this; 6, with the ultrafiltration of fruit vinegar stoste process UF bactericidal device, obtain the high-quality fruit vinegar.
2, the production method of a kind of health-care fruit juice vinegar according to claim 1 is characterized in that, a kind of production method of apple juice health vinegar may further comprise the steps: 1, with apple routinely technology make fruit juice concentrate, add 11 times water dilution again; 2, above-mentioned diluent is warming up to 90 ℃, kept 30 minutes, be cooled to 28 ℃; 3, the diluent after will lowering the temperature adds the fruit wine yeast fermentation of weight ratio 0.1%, and temperature is controlled at 28 ℃, fermentation time 70 hours, the wine fermentation wine with dregs; 4, the wine fermentation wine with dregs is sent into the vinegar equipment of making, the fermentation total concn is controlled between 3.8%, wherein acid concentration is 2.8/100ml, ethanol concn is 1/100ml, temperature is controlled at 30 ℃, when the ethanol concn of fermentation liquid in the fermentor tank is depleted to 0.29% when following, emit 50% solution, be cider vinegar stoste; 5, the wine fermentation wine with dregs of getting ready in the step 3 is sent into again in the fermentor tank that only is left half solution, proceed to make vinegar, the fermentation total concn is controlled between 3.8%, wherein acid concentration is 2.8/100ml, ethanol concn is 1/100ml, and temperature is controlled at 30 ℃, when the ethanol concn of fermentation equipment fermentation liquid drops to 0.29% when following, emit 50% solution, method is divided and is extracted vinegar fermentation according to this; 6, with the ultrafiltration of fruit vinegar stoste process UF bactericidal device, obtain the high quality apple fruit vinegar.
3, the production method of a kind of health-care fruit juice vinegar according to claim 1 is characterized in that, a kind of production method of pear juice health vinegar may further comprise the steps: 1, with pears routinely technology make fruit juice concentrate, add 10.8 times water dilution again; 2, above-mentioned diluent is warming up to 85 ℃, kept 15 minutes, be cooled to 32 ℃; 3, the diluent after will lowering the temperature adds the fruit wine yeast fermentation of weight ratio 0.1%, and temperature is controlled at 30 ℃, fermentation time 62 hours, the wine fermentation wine with dregs; 4, the wine fermentation wine with dregs is sent into the vinegar equipment of making, the fermentation total concn is controlled between 4.1%, wherein acid concentration is 2.9/100ml, ethanol concn is 1.3/100ml, temperature is controlled at 31 ℃, when the ethanol concn of fermentation liquid in the fermentor tank is depleted to 0.28% when following, emit 50% solution, be pears vinegar stoste; 5, the wine fermentation wine with dregs of getting ready in the step 3 is sent into again in the fermentor tank that only is left half solution, proceed to make vinegar, the fermentation total concn is controlled between 4.1%, wherein acid concentration is 2.9/100ml, ethanol concn is 1.3/100ml, and temperature is controlled at 31 ℃, when the ethanol concn of fermentation equipment fermentation liquid drops to 0.28% when following, emit 50% solution, method is divided and is extracted vinegar fermentation according to this; 6, with the ultrafiltration of fruit vinegar stoste process UF bactericidal device, obtain the high-quality pear fruit vinegar.
4, the production method of a kind of health-care fruit juice vinegar according to claim 1 is characterized in that, a kind of production method of date vinegar may further comprise the steps: 1, with date routinely technology make fruit juice, adjust total pol 10%; 2, above-mentioned diluent is warming up to 87 ℃, kept 22 minutes, be cooled to 37 ℃; 3, the diluent after will lowering the temperature adds the fruit wine yeast fermentation of weight ratio 0.1%, and temperature is controlled at 32 ℃, fermentation time 68 hours, the wine fermentation wine with dregs; 4, the wine fermentation wine with dregs is sent into the vinegar equipment of making, the fermentation total concn is controlled between 4.4%, wherein acid concentration is 3/100ml, ethanol concn is 1.5/100ml, temperature is controlled at 32 ℃, when the ethanol concn of fermentation liquid in the fermentor tank is depleted to 0.27% when following, emit 50% solution, be date vinegar stoste; 5, the wine fermentation wine with dregs of getting ready in the step 3 is sent into again in the fermentor tank that only is left half solution, proceed to make vinegar, the fermentation total concn is controlled between 4.4%, wherein acid concentration is 3/100ml, ethanol concn is 1.5/100ml, and temperature is controlled at 32 ℃, when the ethanol concn of fermentation equipment fermentation liquid drops to 0.27% when following, emit 50% solution, method is divided and is extracted vinegar fermentation according to this; 6, with the ultrafiltration of fruit vinegar stoste process UF bactericidal device, obtain high-quality date fruit vinegar.
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Cited By (19)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101892147A (en) * | 2010-08-05 | 2010-11-24 | 许朝辉 | Method for rapidly brewing grape vinegar based on microbial technology |
| CN102226143A (en) * | 2011-05-30 | 2011-10-26 | 许朝辉 | Pawpaw vinegar preparation method by applying microbe technology for rapid fermentation |
| CN102311910A (en) * | 2011-09-02 | 2012-01-11 | 承德红源果业有限公司 | Production method of apple vinegar |
| CN102311908A (en) * | 2011-09-02 | 2012-01-11 | 承德红源果业有限公司 | Apple vinegar liquid fermentation process |
| CN102613642A (en) * | 2011-01-31 | 2012-08-01 | 吴婉玲 | Vinegar beverage possessing efficacy of eliminating dampness to promote diuresis and its production method |
| CN102628014A (en) * | 2012-04-20 | 2012-08-08 | 许朝辉 | Method for manufacturing jujube vinegar by microbial technology |
| CN102888332A (en) * | 2012-10-30 | 2013-01-23 | 白银菁润生物科技有限公司 | Preparation method of red date vinegar |
| CN103494289A (en) * | 2011-01-31 | 2014-01-08 | 徐志强 | Method for producing damp clearing and water retention alleviating vinegar beverage |
| CN105586244A (en) * | 2016-03-29 | 2016-05-18 | 史占彪 | Vinegar mainly made of peach juice and making method of vinegar |
| CN105586245A (en) * | 2016-03-29 | 2016-05-18 | 史占彪 | Vinegar mainly made of mango juice and making method of vinegar |
| CN105602822A (en) * | 2016-03-29 | 2016-05-25 | 史占彪 | Vinegar prepared mainly from watermelon juice and preparation method thereof |
| CN105602824A (en) * | 2016-03-29 | 2016-05-25 | 史占彪 | Vinegar prepared mainly from dragon fruit juice and preparation method thereof |
| CN105624016A (en) * | 2016-03-29 | 2016-06-01 | 史占彪 | Vinegar mainly prepared from muskmelon juice and preparation method of vinegar |
| CN105624015A (en) * | 2016-03-29 | 2016-06-01 | 史占彪 | Vinegar mainly prepared from honeydew melon juice and preparation method thereof |
| CN105624013A (en) * | 2016-03-29 | 2016-06-01 | 史占彪 | Vinegar mainly prepared from orange juice and preparation method of vinegar |
| CN105624011A (en) * | 2016-03-29 | 2016-06-01 | 史占彪 | Vinegar mainly prepared from cantaloupe juice and preparation method of vinegar |
| CN105670899A (en) * | 2016-03-29 | 2016-06-15 | 史占彪 | Vinegar using pear juice as main material and production method of vinegar |
| CN105670900A (en) * | 2016-03-29 | 2016-06-15 | 史占彪 | Vinegar using orange juice as main material and production method of vinegar |
| CN105695294A (en) * | 2016-03-29 | 2016-06-22 | 史占彪 | Vinegar mainly prepared from pineapple juice and preparation method thereof |
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2009
- 2009-09-27 CN CN200910024095A patent/CN101654647A/en active Pending
Cited By (24)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101892147A (en) * | 2010-08-05 | 2010-11-24 | 许朝辉 | Method for rapidly brewing grape vinegar based on microbial technology |
| CN102613642A (en) * | 2011-01-31 | 2012-08-01 | 吴婉玲 | Vinegar beverage possessing efficacy of eliminating dampness to promote diuresis and its production method |
| CN103494289A (en) * | 2011-01-31 | 2014-01-08 | 徐志强 | Method for producing damp clearing and water retention alleviating vinegar beverage |
| CN102613642B (en) * | 2011-01-31 | 2014-04-16 | 周佐石 | Vinegar beverage possessing efficacy of eliminating dampness to promote diuresis |
| CN103494289B (en) * | 2011-01-31 | 2014-11-12 | 徐志强 | Method for producing damp clearing and water retention alleviating vinegar beverage |
| CN102226143A (en) * | 2011-05-30 | 2011-10-26 | 许朝辉 | Pawpaw vinegar preparation method by applying microbe technology for rapid fermentation |
| CN102311910A (en) * | 2011-09-02 | 2012-01-11 | 承德红源果业有限公司 | Production method of apple vinegar |
| CN102311908A (en) * | 2011-09-02 | 2012-01-11 | 承德红源果业有限公司 | Apple vinegar liquid fermentation process |
| CN102311910B (en) * | 2011-09-02 | 2012-12-26 | 承德红源果业有限公司 | Production method of apple vinegar |
| CN102628014A (en) * | 2012-04-20 | 2012-08-08 | 许朝辉 | Method for manufacturing jujube vinegar by microbial technology |
| CN102888332A (en) * | 2012-10-30 | 2013-01-23 | 白银菁润生物科技有限公司 | Preparation method of red date vinegar |
| CN102888332B (en) * | 2012-10-30 | 2013-11-06 | 白银菁润生物科技有限公司 | Preparation method of red date vinegar |
| CN105586244A (en) * | 2016-03-29 | 2016-05-18 | 史占彪 | Vinegar mainly made of peach juice and making method of vinegar |
| CN105586245A (en) * | 2016-03-29 | 2016-05-18 | 史占彪 | Vinegar mainly made of mango juice and making method of vinegar |
| CN105602822A (en) * | 2016-03-29 | 2016-05-25 | 史占彪 | Vinegar prepared mainly from watermelon juice and preparation method thereof |
| CN105602824A (en) * | 2016-03-29 | 2016-05-25 | 史占彪 | Vinegar prepared mainly from dragon fruit juice and preparation method thereof |
| CN105624016A (en) * | 2016-03-29 | 2016-06-01 | 史占彪 | Vinegar mainly prepared from muskmelon juice and preparation method of vinegar |
| CN105624015A (en) * | 2016-03-29 | 2016-06-01 | 史占彪 | Vinegar mainly prepared from honeydew melon juice and preparation method thereof |
| CN105624013A (en) * | 2016-03-29 | 2016-06-01 | 史占彪 | Vinegar mainly prepared from orange juice and preparation method of vinegar |
| CN105624011A (en) * | 2016-03-29 | 2016-06-01 | 史占彪 | Vinegar mainly prepared from cantaloupe juice and preparation method of vinegar |
| CN105670899A (en) * | 2016-03-29 | 2016-06-15 | 史占彪 | Vinegar using pear juice as main material and production method of vinegar |
| CN105670900A (en) * | 2016-03-29 | 2016-06-15 | 史占彪 | Vinegar using orange juice as main material and production method of vinegar |
| CN105695294A (en) * | 2016-03-29 | 2016-06-22 | 史占彪 | Vinegar mainly prepared from pineapple juice and preparation method thereof |
| CN105624015B (en) * | 2016-03-29 | 2020-11-24 | 史占彪 | Vinegar mainly prepared from honeydew melon juice and preparation method thereof |
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Application publication date: 20100224 |