CN102260626A - Fruit-flavored ginger juice health-care vinegar and its preparation method - Google Patents

Abstract

The invention relates to a seasoning and its preparation method, more specifically relates to fruit-flavored ginger juice health-care vinegar and its preparation method, and belongs to the technical field of health food processing. The fruit-flavored ginger juice health-care vinegar comprises the raw materials of apples, germinated brown rice powder and active dry yeast used for wine, and the method comprises the following steps: mixing the materials with water according to a material-water mass percentage of 1: 20, placing the mixture into a solution containing about 5% of cane sugar for activating under the temperature of 33 DEG C for 10 minutes, then inoculating acetic acid bacteria and adding ginger juice, using a drenching method to obtain vinegar liquid. The health-care vinegar has favorable color, smell, taste, and has abundant nutrition, frequent taking of the health-care vinegar can reach the purpose of raising the immunity of the human body, and the effects of antioxidation and antisenescence of the fruit-flavored ginger juice health-care vinegar is obvious.

Description

A kind of fruity ginger juice health-care vinegar and preparation method thereof

Technical field

The present invention relates to a kind of seasonings and preparation method thereof, be specifically related to a kind of fruity ginger juice health-care vinegar and preparation method thereof, belong to health food processing technique field.

Background technology

At present, people's living standard improves day by day, and kind, taste and the nutritive value of food, beverage and even seasonings all had higher requirement, and traditional food can not satisfy the demand in market.Contain abundant lipotropism matter oxidizing substance (as forulic acid, phytic acid, thiaminogen, triolefin tocopherol etc.) in the sprout brown rice.The experimental result that relevant scientific research institution makes of mouse confirms, contained activity resistent oxygen phytic acid, forulic acid etc. can suppress melanic generation in the sprout brown rice, make skin keep fair and clear, and the metabolism that can promote skin prevents skin oxidation, damage, aging, the prevention of arterial sclerosis, viscera function obstacle and cancer etc.Product categories such as the relevant fruit vinegar beverage seasonings of developed countries such as America and Europe, Japan, fruit vinegar beverage healthcare products are various, technology maturation, and the market of domestic fruit vinegar product is increasing, quality is good, supply falls short of demand for the fruit vinegar product of reasonable price, but kind dullness, and there is not special nourishing function mostly, and on the high side, ordinary people does not have condition consumption.

Summary of the invention

The objective of the invention is for overcoming above-mentioned the deficiencies in the prior art part, a kind of fruity ginger juice health-care vinegar and preparation method thereof is provided, this health vinegar by apple, germination brown rice powder, wine with active dry yeast, by material quality ratio be 1: 20 in the solution that contains sucrose about 5% in 33 ℃ of activation 10min, inoculate acetic bacteria, add ginger juice, obtain vinegar liquid in cover pouring mode, the health vinegar color is all good, nutritious, often eat and can improve body immunity, anti-oxidant, anti-ageing effect is remarkable.

The present invention realizes with following technical scheme: a kind of fruity ginger juice health-care vinegar, it is characterized in that: this health vinegar by apple, germination brown rice powder, wine with active dry yeast, by material quality ratio be 1: 20 in the solution that contains sucrose about 5% in 33 ℃ of activation 10min, inoculate acetic bacteria, add ginger juice, obtain vinegar liquid in cover pouring mode, after filtration clear liquor, adopt the sterilization of high temperature, short time method (to handle 2rain～3rain) for 95 ℃, bottle, seal, be finished product.

A kind of method for preparing the described fruity ginger juice health-care of claim 1 vinegar is characterized in that: carry out as follows:

(1) apple pre-treatment: reject the apple that rots, has disease and pest, damage and slight brown stain.In tank, use the flowing water rinsing with the bamboo basket apple of packing into, flush away silt, impurity, assorted bacterium.Rinsing to naked eyes do not have till the visible impurity, and taking-up drains, and for preventing fruit browning, soak 30min in the apple input colour protecting liquid (NaCI) with stoning;

(2) pulp crushing:, and feed SO with multifunction juice crusher machine pulping ₂Gas prevents the apple brown stain to improve the stability of product, helps the sedimentation of suspended substance simultaneously, improves clarifying effect, and regulate pol: sugar degree is not high in the apple, adds white sugar, and the sugar degree of adjusting pulp is 12%-18%;

(3) zymamsis: be assorted bacterium and the formation that helps local flavor of protecting from infection, select 28 ℃～30 ℃ to be the zymamsis temperature, add active dry yeast 0.1% fermentation;

(4) acetic fermentation: when initially fermenting, acetic bacteria is inserted cultured acetic bacteria liquid, add in the tower by the dynamic surface fermentation tower opening for feed, the ON cycle pump, the control return velocity, at 28 ℃～30 ℃ temperature bottom fermentations, timing sampling is measured alcoholic strength and acidity, behind the fermentation 4d, no longer descend, be the acetic fermentation terminal point when acidity no longer rises, about 2/3 vinegar liquid pump to the fermentor tank that ferments is handled that residual solution is as batch fermentation yeast down to alcoholic strength, directly add wine liquid and continue fermentation, yeast can be recycled for 8～10 generations;

(5) drench vinegar, clarification, sterilization, packing: obtain vinegar liquid in cover pouring mode, after filtration clear liquor, adopt the sterilization of high temperature, short time method (to handle 2rain～3rain), bottle, seal, be finished product for 95 ℃.

Advantage of the present invention is: this health vinegar by apple, germination brown rice powder, wine with active dry yeast, by material quality ratio be 1: 20 in the solution that contains sucrose about 5% in 33 ℃ of activation 10min, inoculate acetic bacteria, add ginger juice, obtain vinegar liquid in cover pouring mode, the health vinegar color is all good, nutritious, often eat and can improve body immunity, anti-oxidant, anti-ageing effect is remarkable.

The invention will be further described below in conjunction with embodiment;

Embodiment

Embodiment,

A kind of fruity ginger juice health-care vinegar, it is characterized in that: this health vinegar by apple, germination brown rice powder, wine with active dry yeast, by material quality ratio be 1: 20 in the solution that contains sucrose about 5% in 33 ℃ of activation 10min, inoculate acetic bacteria, add ginger juice, obtain vinegar liquid in cover pouring mode, after filtration clear liquor, adopt the sterilization of high temperature, short time method (to handle 2rain～3rain) for 95 ℃, bottle, seal, be finished product.

A kind of method for preparing the described fruity ginger juice health-care of claim 1 vinegar is characterized in that: carry out as follows:

(1) apple pre-treatment: reject the apple that rots, has disease and pest, damage and slight brown stain.In tank, use the flowing water rinsing with the bamboo basket apple of packing into, flush away silt, impurity, assorted bacterium.Rinsing to naked eyes do not have till the visible impurity, and taking-up drains, and for preventing fruit browning, soak 30min in the apple input colour protecting liquid (NaCI) with stoning;

(2) pulp crushing:, and feed SO with multifunction juice crusher machine pulping ₂Gas prevents the apple brown stain to improve the stability of product, helps the sedimentation of suspended substance simultaneously, improves clarifying effect, and regulate pol: sugar degree is not high in the apple, adds white sugar, and the sugar degree of adjusting pulp is 12%-18%;

(3) zymamsis: be assorted bacterium and the formation that helps local flavor of protecting from infection, select 28 ℃～30 ℃ to be the zymamsis temperature, add active dry yeast 0.1% fermentation;

(4) acetic fermentation: when initially fermenting, acetic bacteria is inserted cultured acetic bacteria liquid, add in the tower by the dynamic surface fermentation tower opening for feed, the ON cycle pump, the control return velocity, at 28 ℃～30 ℃ temperature bottom fermentations, timing sampling is measured alcoholic strength and acidity, behind the fermentation 4d, no longer descend, be the acetic fermentation terminal point when acidity no longer rises, about 2/3 vinegar liquid pump to the fermentor tank that ferments is handled that residual solution is as batch fermentation yeast down to alcoholic strength, directly add wine liquid and continue fermentation, yeast can be recycled for 8～10 generations;

(5) drench vinegar, clarification, sterilization, packing: obtain vinegar liquid in cover pouring mode, after filtration clear liquor, adopt the sterilization of high temperature, short time method (to handle 2rain～3rain), bottle, seal, be finished product for 95 ℃.

Claims (2)

1. fruity ginger juice health-care vinegar, it is characterized in that: this health vinegar by apple, germination brown rice powder, wine with active dry yeast, by material quality ratio be 1: 20 in the solution that contains sucrose about 5% in 33 ℃ of activation 10min, inoculate acetic bacteria, add ginger juice, obtain vinegar liquid in cover pouring mode, after filtration clear liquor, adopt the sterilization of high temperature, short time method (to handle 2rain～3rain) for 95 ℃, bottle, seal, be finished product.

2. method for preparing the described fruity ginger juice health-care of claim 1 vinegar is characterized in that: carry out as follows:

(1) apple pre-treatment: reject the apple that rots, has disease and pest, damage and slight brown stain.In tank, use the flowing water rinsing with the bamboo basket apple of packing into, flush away silt, impurity, assorted bacterium.Rinsing to naked eyes do not have till the visible impurity, and taking-up drains, and for preventing fruit browning, soak 30min in the apple input colour protecting liquid (NaCI) with stoning;

(2) pulp crushing:, and feed SO with multifunction juice crusher machine pulping ₂Gas prevents the apple brown stain to improve the stability of product, helps the sedimentation of suspended substance simultaneously, improves clarifying effect, and regulate pol: sugar degree is not high in the apple, adds white sugar, and the sugar degree of adjusting pulp is 12%-18%;

(3) zymamsis: be assorted bacterium and the formation that helps local flavor of protecting from infection, select 28 ℃～30 ℃ to be the zymamsis temperature, add active dry yeast 0.1% fermentation;

(4) acetic fermentation: when initially fermenting, acetic bacteria is inserted cultured acetic bacteria liquid, add in the tower by the dynamic surface fermentation tower opening for feed, the ON cycle pump, the control return velocity, at 28 ℃～30 ℃ temperature bottom fermentations, timing sampling is measured alcoholic strength and acidity, behind the fermentation 4d, no longer descend, be the acetic fermentation terminal point when acidity no longer rises, about 2/3 vinegar liquid pump to the fermentor tank that ferments is handled that residual solution is as batch fermentation yeast down to alcoholic strength, directly add wine liquid and continue fermentation, yeast can be recycled for 8～10 generations;

(5) drench vinegar, clarification, sterilization, packing: obtain vinegar liquid in cover pouring mode, after filtration clear liquor, adopt the sterilization of high temperature, short time method (to handle 2rain～3rain), bottle, seal, be finished product for 95 ℃.