CN101724545A

CN101724545A - Liquid brewing method for apple vinegar

Info

Publication number: CN101724545A
Application number: CN200810154902A
Authority: CN
Inventors: 李鸿光
Original assignee: Individual
Current assignee: Individual
Priority date: 2008-10-30
Filing date: 2008-10-30
Publication date: 2010-06-09

Abstract

The invention belongs to the technical field of food seasonings, and in particular relates to a liquid brewing method for apple vinegar. The method comprises the following steps: rinsing raw materials; crushing and squeezing the raw materials; adding proper vitamin C into the squeezed juice; heating and sterilizing the juice, adding 3 to 5 percent yeast liquid for fermentation; adjusting the alcohol to between 7 and 8 degrees, inoculating about 5 percent of acetobacter solution to complete acetification in about 10 days; taking most fruit vinegar out, and disinfecting the fruit vinegar to obtain a finished product; and keeping the vinegar clump and a little vinegar, and supplying fruit wine to go on acetifying. The method has simple and practical production technology, and the produced apple vinegar has pure flavor and rich nutrition.

Description

Liquid brewing method for apple vinegar

Technical field: the invention belongs to the food seasoning technical field, be specifically related to a kind of liquid brewing method for apple vinegar.

Background technology: vinegar is the traditional acidic flavored material of China.Often drink vinegar has many benefits to human body.Vinegar can whet the appetite and support intestines, strong muscle, warm stomach, sobers up.Making vinegar began from the Zhou Dynasty. and in the history in existing 2500 of China, and fruit vinegar has just had as far back as the Xia dynasty.Though fruit vinegar has numerous advantages, to most of people, drink a large amount of vinegar every day, be difficult to really accomplish that the first fruit vinegar taste has a pungency; Second drinks vinegar merely, causes acetic acid too much to cause and has a stomach upset.Though nectar is of high nutritive value in addition, features good taste, but the human consumer is least satisfied to it to be exactly too sweet unfavorable health, and the problems such as additive that allow the people worry in addition, therefore the fruit vinegar beverage that combines vinegar and fruit juice advantage just arises at the historic moment, and fruit vinegar as new type drink, is adopted modern biotechnology exactly, with fruit is main raw material, utilizes the liquid Secondary Fermentation brewing fruit vinegar of microorganism deep layer.Through blending the fruit vinegar beverage of production. because of its unique taste, abundant nutritive value and plurality of health care functions. as far back as nineteen nineties just fashionable developed countries such as Europe, the United States, Japan. its market outlook are introduced and are attracted attention.Existing fruit vinegar kind is a lot, resembling apple, hawthorn, grape, persimmon has all developed in, pears, apricot, oranges and tangerines, watermelon, mulberry chess, red date, Kiwifruit etc., wherein cider vinegar because of its abundant raw material,, of many uses, effect is remarkable, become the important a member in the fruit vinegar family, its output and shared market proportion promote just gradually.

Summary of the invention: the objective of the invention is to propose the simple liquid brewing method for apple vinegar of a kind of new production technique.

The present invention is achieved like this: 1. and earlier inferior shedding is used mobile clear water rinsing one time, rejected part mouldy in the fruit, that rot, and then clean with flushing with clean water; 2. with crusher the apple of cleaning is broken into 1～2 centimetre fritter earlier, squeezes the juice with spiral juice extractor again; For preventing Sucus Mali pumilae generation enzymatic browning, can in expressed juice, add proper vitamin C; 3.. fruit juice is heated to the 60-80 degree, keep 20～30 minutes with kill bacteria, the yeast juice that adds 3%-5% then in the fruit juice of bacterium that went out carries out zymamsis.Stir 2～4 every day in the fermenting process, keeps between the liquid temperature 16-35 degree, finishes through fermentation in 5～7 days; 4. the wine degree with above-mentioned fermented liquid is adjusted into 7～8 degree, contains in wooden or enamelled vessel inoculation acetic bacteria liquid about 5%.Hide vessel port with gauze, prevent intrusions such as fly, vinegar eel, the fermentation liquid level is 1/2 of a container height, and liquid level is floating with grillflooring, sinks to prevent mycoderm.Control temperature at night 30～35 degree stir 1～2 every day during acetic fermentation, are that acetify is finished about 10 days, take out most of fruit vinegar, are finished product after the sterilization; Stay vinegar base and a small amount of vinegar liquid, restock fruit wine can continue acetify.

Embodiment: the present invention is described in detail below in conjunction with embodiment.

Embodiment

1. earlier inferior shedding is used mobile clear water rinsing one time, rejected part mouldy in the fruit, that rot, and then clean with flushing with clean water; 2. earlier the apple of cleaning is broken into fritter about 1.5 centimetres, squeezes the juice with spiral juice extractor again with crusher; For preventing Sucus Mali pumilae generation enzymatic browning, can in expressed juice, add proper vitamin C; 3.. fruit juice is heated to about 70 degree, keep about 25 minutes with kill bacteria, add 4% yeast juice then and carry out zymamsis in the fruit juice of bacterium that went out, stir 2～4 every day in the fermenting process, keep liquid temperature 30 degree between left and right, finish through fermentation in 5～7 days; 4. the wine degree with above-mentioned fermented liquid is adjusted into 7～8 degree, contains in wooden or enamelled vessel inoculation acetic bacteria liquid about 5%.Hide vessel port with gauze, prevent intrusions such as fly, vinegar eel, the fermentation liquid level is 1/2 of a container height, and liquid level is floating with grillflooring, sinks to prevent mycoderm.Control temperature at night 30～35 degree stir 1～2 every day during acetic fermentation, are that acetify is finished about 10 days, take out most of fruit vinegar, are finished product after the sterilization; Stay vinegar base and a small amount of vinegar liquid, restock fruit wine can continue acetify.

The inventive method production technique is simple and practical, and the cider vinegar pure taste of production is nutritious.Cider vinegar contains pectin, vitamin b6 usp, mineral substance and ferment, its acidic component can be dredged vessel softening, killing pathogenic bacteria, strengthen the immunity and the anti-virus ability of human body, improve Digestive tract, clean digestive tube, help the toxin of getting rid of joint, blood vessel and internal organs, endocrine regulation has obvious blood fat reducing and toxin expelling nourishing function, and sacroiliitis and gout are also had certain curative effect.

Claims

1. liquid brewing method for apple vinegar is characterized in that carrying out according to following steps: 1. earlier with inferior shedding with mobile clear water rinsing one time, reject part mouldy in the fruit, that rot, and then clean with flushing with clean water; 2. with crusher the apple of cleaning is broken into 1～2 centimetre fritter earlier, squeezes the juice with spiral juice extractor again; For preventing Sucus Mali pumilae generation enzymatic browning, can in expressed juice, add proper vitamin C; 3.. fruit juice is heated to the 60-80 degree, keep 20～30 minutes with kill bacteria, the yeast juice that adds 3%-5% then in the fruit juice of bacterium that went out carries out zymamsis.Stir 2～4 every day in the fermenting process, keeps between the liquid temperature 16-35 degree, finishes through fermentation in 5～7 days; 4. the wine degree with above-mentioned fermented liquid is adjusted into 7～8 degree, contains in wooden or enamelled vessel inoculation acetic bacteria liquid about 5%.Hide vessel port with gauze, prevent intrusions such as fly, vinegar eel, the fermentation liquid level is 1/2 of a container height, liquid level is floating with grillflooring, sinks control temperature at night 30～35 degree during acetic fermentation to prevent mycoderm, stir every day 1～2 time, be that acetify is finished about 10 days, take out most of fruit vinegar, be finished product after the sterilization; Stay vinegar base and a small amount of vinegar liquid, restock fruit wine can continue acetify.