CN102154089A - Production method of fig fruit vinegar - Google Patents
Production method of fig fruit vinegar Download PDFInfo
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- CN102154089A CN102154089A CN 201010570115 CN201010570115A CN102154089A CN 102154089 A CN102154089 A CN 102154089A CN 201010570115 CN201010570115 CN 201010570115 CN 201010570115 A CN201010570115 A CN 201010570115A CN 102154089 A CN102154089 A CN 102154089A
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- production method
- fructus fici
- fruit vinegar
- vinegar
- fruit
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- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
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Abstract
The invention relates to a production method of fig fruit vinegar, which is characterized in that fresh figs are taken as a raw material, and the fig fruit vinegar can be prepared by juicing, centrifugal separation, low-temperature alcoholic fermentation, ageing, filtering and sterilizing. The production method of the fig fruit vinegar maintains the specific flavor of the figs, the fig fruit vinegar is natural in color and luster, higher in purity, good in quality and low in cost, and other assistant ingredients do not need to be added. The invention is adequate in the raw material, and has positive effects for improving the additional value of fig products, increasing income of fruit growers and promoting the development of fig industry.
Description
Technical field
The invention belongs to a kind of production method of fruit vinegar, be specifically related to a kind of method by Fructus Fici processing Fructus Fici vinegar.
Background technology
Fructus Fici is a kind of high nutrition, high medicinal novel dietotherapy health fruit, the soft flavor of its fruit is sweet, nutritious, contain in protein 1.0%, carbohydrate 12.6%, robust fibre 1.9%, the drying fruit sugar degree up to about 75%, the sugar amount is 15%～20% in the fresh fruit.Contain the multiple amino acids that a large amount of vitamin A, vitamins D and multiple organic acid, trace element, enzyme and needed by human body are wanted in the pulp, in the ancient legend of Mediterranean Sea coastwise contries, Fructus Fici is called as holy fruit, have be good for the stomach, effect that clear smooth, treatment diarrhoea, subduing swelling and detoxicating, treatment pharynx are controlled hemorrhoid, made eye bright and promote the production of body fluid.Modern research both at home and abroad shows that also its fruit improves body immunity in addition, suppresses the magical effect that development takes place four kinds of cancer cells.The most important pharmacologic action of Fructus Fici shows the remarkable restraining effect aspect to cancer, and its anticancer function also obtains countries in the world generally acknowledges, is described as the patron saint of human health " 21 century ".The utilization Fructus Fici is made vinegar beverage and is possessed certain health care and help effect, and the effect of vinegar has just obtained popular approval since ancient times, and under the consumption new trend of pursuing safety, uphold nature, its importance has obtained generally approval more.Edible vinegar in the market is the main raw material brew mostly with grain, its weak flavor, production cost height, taste is single, can not satisfy people comprehensively and pursue multi-level requirement such as nutrition, taste, safety, and yet there are no the report of Fructus Fici vinegar technology and product so far.
Summary of the invention
Technical problem to be solved by this invention is to provide a kind of production method of Fructus Fici vinegar, solve that traditional vinegar flavor is poor, nutrition is lower, the production cost problem of higher, thereby improve Fructus Fici product value added, increase orchard worker's income, promote the Fructus Fici industry development.
Technical scheme of the present invention is: with fresh sophisticated Fructus Fici, by clean, squeeze the juice, centrifugation, low temperature zymamsis, acetic fermentation, ageing, filtration, sterilization make.
Its technological process of production is: earlier Fructus Fici is cleaned, screenings is separated, skin slag for comprehensive after the separation utilizes, then with the fruit juice centrifugation, adding polygalacturonase in fruit juice liquefies, add compound clarifier again and leave standstill clarification, adjust acid sugar ratio behind the deslagging, carry out the low temperature zymamsis then, its barms is to cultivate by test tube, triangular flask is cultivated, seed tank culture obtains, carry out acetic fermentation again, its acetic bacteria is cultivated by test tube, triangular flask is cultivated, seed tank culture obtains, ageing at normal temperatures then, adopt freezing and filtering again, impurity elimination of ultrafiltration mode and degerming are cased behind the filling and sealing.
The present invention is to be raw material with the pure natural Fructus Fici, its inherent composition, nutritive value all are better than grain vinegar, it has kept the distinctive local flavor of Fructus Fici, natural colored, purity with Fructus Fici are higher, quality better and cost are low, do not need to add other auxiliary materials, and fresh, strong Fructus Fici perfume (or spice) is arranged, the zymotechnique that adopts fully makes product tart flavour soft, and mouthfeel is plentiful.Raw material abundance of the present invention to improving the Fructus Fici value-added content of product, increases orchard worker's income, promotes the Fructus Fici industry development to have positive effect.
Embodiment
Embodiment:
Selecting fresh sophisticated Fructus Fici is raw material, earlier Fructus Fici is cleaned, by screenings is separated, skin slag for comprehensive after the separation utilizes, then with the fruit juice centrifugation, adding polygalacturonase in fruit juice liquefies, add compound clarifier again and leave standstill clarification, adjust acid sugar ratio behind the deslagging, carry out low temperature zymamsis fermentation then, its barms is to cultivate by test tube, triangular flask is cultivated, seed tank culture obtains, and carries out acetic fermentation again, its acetic bacteria is cultivated by test tube, triangular flask is cultivated, seed tank culture obtains, freezing and filtering is adopted in ageing at normal temperatures then again, impurity elimination of ultrafiltration mode and degerming, Fructus Fici vinegar is made in vanning behind the filling and sealing.
Claims (3)
1. the production method of a Fructus Fici vinegar, it is characterized in that with fresh sophisticated Fructus Fici by clean, squeeze the juice, centrifugation, low temperature zymamsis, acetic fermentation, ageing, filtration, sterilization make;
2. the production method of a kind of Fructus Fici vinegar according to claim 1 is characterized in that described its barms of low temperature zymamsis is to obtain by test tube cultivation, triangular flask cultivation, seed tank culture;
3. the production method of a kind of Fructus Fici vinegar according to claim 1 is characterized in that its acetic bacteria of described acetic fermentation obtains by test tube cultivation, triangular flask cultivation, seed tank culture.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201010570115 CN102154089A (en) | 2010-11-29 | 2010-11-29 | Production method of fig fruit vinegar |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201010570115 CN102154089A (en) | 2010-11-29 | 2010-11-29 | Production method of fig fruit vinegar |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102154089A true CN102154089A (en) | 2011-08-17 |
Family
ID=44435766
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 201010570115 Pending CN102154089A (en) | 2010-11-29 | 2010-11-29 | Production method of fig fruit vinegar |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102154089A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103897975A (en) * | 2014-04-12 | 2014-07-02 | 威海四海酿造有限公司 | Liquid-solid sprinkling fig vinegar and preparation process thereof |
| CN104560609A (en) * | 2015-02-10 | 2015-04-29 | 余芳 | Brewing method of wild sweet potato fruit vinegar |
| CN104726320A (en) * | 2015-04-15 | 2015-06-24 | 王桂琴 | Fig honey vinegar and preparation method |
| CN107760552A (en) * | 2017-11-08 | 2018-03-06 | 青岛灯塔味业有限公司 | A kind of fermented fig liquid and its fig fruit vinegar of preparation |
| CN112094725A (en) * | 2020-09-08 | 2020-12-18 | 山东药品食品职业学院 | Preparation method of fermented fig fruit vinegar |
-
2010
- 2010-11-29 CN CN 201010570115 patent/CN102154089A/en active Pending
Non-Patent Citations (4)
| Title |
|---|
| 《中国酿造》 20031231 张文叶等 无花果醋的酿造工艺 1-3 , 第4期 * |
| 《新疆大学学报（自然科学版）》 20051130 张冬等 无花果醋饮料生产工艺的研究 465-467 1-3 第22卷, 第4期 * |
| 《食品工艺学》 19991130 赵晋府 醋 中国轻工业出版社 722-726 1-3 , * |
| 《食品微生物学》 20010331 贾英民 发酵食品微生物 中国轻工业出版社 176-220 1-3 , * |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103897975A (en) * | 2014-04-12 | 2014-07-02 | 威海四海酿造有限公司 | Liquid-solid sprinkling fig vinegar and preparation process thereof |
| CN103897975B (en) * | 2014-04-12 | 2016-05-11 | 威海四海酿造有限公司 | After front liquid, admittedly water the preparation technology of pouring formula Fig Vinegar |
| CN104560609A (en) * | 2015-02-10 | 2015-04-29 | 余芳 | Brewing method of wild sweet potato fruit vinegar |
| CN104560609B (en) * | 2015-02-10 | 2016-03-16 | 余芳 | The brewing method of wild country melon and fruit vinegar |
| CN104726320A (en) * | 2015-04-15 | 2015-06-24 | 王桂琴 | Fig honey vinegar and preparation method |
| CN104726320B (en) * | 2015-04-15 | 2018-02-13 | 王桂琴 | A kind of fig honey vinegar and preparation method |
| CN107760552A (en) * | 2017-11-08 | 2018-03-06 | 青岛灯塔味业有限公司 | A kind of fermented fig liquid and its fig fruit vinegar of preparation |
| CN107760552B (en) * | 2017-11-08 | 2021-03-16 | 青岛灯塔味业有限公司 | Fig fermentation liquor and fig fruit vinegar prepared from same |
| CN112094725A (en) * | 2020-09-08 | 2020-12-18 | 山东药品食品职业学院 | Preparation method of fermented fig fruit vinegar |
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| PB01 | Publication | ||
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| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20110817 |