CN102382753A

CN102382753A - Preparation method of apple vinegar

Info

Publication number: CN102382753A
Application number: CN2011104234762A
Authority: CN
Inventors: 程海生
Original assignee: Individual
Current assignee: Individual
Priority date: 2011-12-16
Filing date: 2011-12-16
Publication date: 2012-03-21

Abstract

The invention relates to a preparation method of apple vinegar. The apple vinegar consists of the following raw materials in percentage by weight: 28-32 percent of crude apple vinegar, 42-48 percent of concentrated apple juice, 15-25 percent of drinking water, 1-3 percent of potassium sorbate, 0.5-2 percent of aspartame and 1-3 percent of xylitol. By adopting the preparation method of the apple vinegar, the nutritional value of apples is kept to the maximum extent, and the unique flavor of apples is kept; the method has a simple process and a very good popularization prospect, is convenient to operate; and the apple vinegar has the advantages of natural color and luster, high purity, good quality, low price, moderate acidity and the like.

Description

Preparation of apple vinegar

Technical field

The present invention relates to a kind of preparation method of edible vinegar, especially a kind of preparation of apple vinegar.

Background technology

At present, a lot of as the kind of the vinegar of food flavouring, comprise rice vinegar, light-coloured vinegar, mature vinegar etc.; They mostly with grain as raw material; Although can satisfy its seasoning demand of people, be that its kind is single, and when making cold dish; Sometimes do not reach effect preferably, have bigger shortcoming on the local flavor.

Summary of the invention

The purpose of this invention is to provide a kind of preparation of apple vinegar, the maximized nutritive value that keeps apple, and technology is simple; Easy to operate, it has kept the distinctive local flavor of apple, and it is natural to have a color and luster; Purity is high, quality better, and price is low; Sour-sweet advantage such as moderate has the excellent popularization prospect.

The technical solution adopted for the present invention to solve the technical problems is: a kind of preparation of apple vinegar: with the former vinegar of apple, concentrated Succus Mali pumilae, tap water, POTASSIUM SORBATE GRANULAR WHITE, ASPARTAME POWDER BP/USP, Xylitol is raw material, said raw material weight proportion following: the former vinegar of apple 28%～32%, concentrated Succus Mali pumilae 42%～48%, tap water 15%～25%, POTASSIUM SORBATE GRANULAR WHITE 1%～3%, ASPARTAME POWDER BP/USP 0.5% ~ 2%, Xylitol 1%～3%.

Technical process of the present invention is: (1) makes the former vinegar of apple: will not have and squeeze the juice after high quality apple rotten, no worm cleans up; Then fruit juice is separated with screenings, and the adding polygalacturonase liquefies in fruit juice; With debitterize enzyme debitterize, add compound clarifier again and leave standstill clarification, adjustment acid sugar ratio behind the deslagging; Successively carry out zymamsis and acetic fermentation, ageing at normal temperatures then; With the degerming of freezing and filtering mode and other impurity, the former vinegar of apple;

(2) batching: the former vinegar of apple, concentrated Succus Mali pumilae, tap water, POTASSIUM SORBATE GRANULAR WHITE, ASPARTAME POWDER BP/USP, Xylitol are weighed by above-mentioned weight part respectively, and add successively and be mixed into mixed solution in the container;

(2) homogeneous: mixed solution was passed through the clarifixator homogeneous 30～35 minutes under 30～40 MPa pressure;

(3) filter: the mixed solution behind the homogeneous is carried out the filtration of diatomite filtration and tubular fibre in proper order, and the product requirement after the filtration is as clear as crystal and do not have any tramp material;

(4) sterilization: the product after will filtering carries out sterilization, and sterilization temperature requires 80～90, and keeps more than 25 minutes;

(5) can: the mixed liquor after the sterilization is carried out can, and the temperature of product is 80～85 during can, and the bottle of splendid attire product, lid, epiphragma are wanted strict sterilization;

(6) spray: it is to carry out below rapid spraying cooling to 35 degree under the tap water of 10～25 degree that the bottled product that can is good places temperature;

(7) check: whether have gas leak phenomenon, have or not foreign matter in the bottle if observing bottle, whether bottle surface is clean, and physics and chemistry, sense organ, the mikrobe appearance index of product are checked, underproof product is rejected;

(8) stock: on bottle, beat sign indicating number, decals, vanning, warehouse-in.

The invention has the beneficial effects as follows: the maximized nutritive value that keeps apple of this a kind of preparation of apple vinegar, and technology is simple, and easy to operate; It has kept the distinctive local flavor of apple, and it is natural to have a color and luster, and purity is high; Quality better; Price is low, and sour-sweet advantage such as moderate has the excellent popularization prospect.

Embodiment

Below in conjunction with embodiment the present invention is described further.

Be example to prepare 1 ton of cider vinegar below.

Embodiment 1

300 kilograms of the former vinegar of apple, 450 kilograms of concentrated Succus Mali pumilaes, 200 kilograms of tap water, 20 kilograms of POTASSIUM SORBATE GRANULAR WHITEs, 10 kilograms of ASPARTAME POWDER BP/USPs, 20 kilograms of Xylitols.

Its technical process is: (1) makes the former vinegar of apple: will not have and squeeze the juice after high quality apple rotten, no worm cleans up; Then fruit juice is separated with screenings, and the adding polygalacturonase liquefies in fruit juice; With debitterize enzyme debitterize, add compound clarifier again and leave standstill clarification, adjustment acid sugar ratio behind the deslagging; Successively carry out zymamsis and acetic fermentation, ageing at normal temperatures then; With the degerming of freezing and filtering mode and other impurity, the former vinegar of apple;

(8) stock: on bottle, beat sign indicating number, decals, vanning, warehouse-in.Implement 2

280 kilograms of the former vinegar of apple, 480 kilograms of concentrated Succus Mali pumilaes, 200 kilograms of tap water, 20 kilograms of POTASSIUM SORBATE GRANULAR WHITEs, 5 kilograms of ASPARTAME POWDER BP/USPs, 15 kilograms of Xylitols.

Its technical process is with embodiment 1.

Embodiment 3

320 kilograms of the former vinegar of apple, 430 kilograms of concentrated Succus Mali pumilaes, 220 kilograms of tap water, 10 kilograms of POTASSIUM SORBATE GRANULAR WHITEs, 5 kilograms of ASPARTAME POWDER BP/USPs, 15 kilograms of Xylitols.

Its technical process is with embodiment 1.

Claims

1. preparation of apple vinegar: it is characterized in that: this cider vinegar is a raw material with the former vinegar of apple, concentrated Succus Mali pumilae, tap water, POTASSIUM SORBATE GRANULAR WHITE, ASPARTAME POWDER BP/USP, Xylitol, said raw material weight proportion following: the former vinegar of apple 28%～32%, concentrated Succus Mali pumilae 42%～48%, tap water 15%～25%, POTASSIUM SORBATE GRANULAR WHITE 1%～3%, ASPARTAME POWDER BP/USP 0.5% ~ 2%, Xylitol 1%～3%.

2. according to the said a kind of preparation of apple vinegar of claim 1: it is characterized in that: technical process of the present invention is: (1) makes the former vinegar of apple: will not have and squeeze the juice after high quality apple rotten, no worm cleans up; Then fruit juice is separated with screenings, and the adding polygalacturonase liquefies in fruit juice; With debitterize enzyme debitterize, add compound clarifier again and leave standstill clarification, adjustment acid sugar ratio behind the deslagging; Successively carry out zymamsis and acetic fermentation, ageing at normal temperatures then; With the degerming of freezing and filtering mode and other impurity, the former vinegar of apple;