CN102453666A

CN102453666A - Process for preparing apple vinegar

Info

Publication number: CN102453666A
Application number: CN2010105162023A
Authority: CN
Inventors: 曹峰
Original assignee: Individual
Current assignee: Individual
Priority date: 2010-10-22
Filing date: 2010-10-22
Publication date: 2012-05-16

Abstract

The invention discloses a process for preparing apple vinegar. The process comprises the following steps of: (1) slicing immature green apples, and washing; (2) putting the apple slices and rock sugar into a fermentation tank layer by layer to ensure that one larger gap between every two layers is formed; (3) tightly sealing the fermentation tank, and putting into a shady and cool environment at the temperature of between 20 and 30 DEG C for fermentation; (4) fermenting for 50 to 60 days, unsealing, adding sticky rice vinegar, and fermenting in a sealed manner again; (5) fermenting for 170 to 180 days, stopping fermenting, and thus obtaining the original vinegar; (6) filtering to remove impurities and floaters; and (7) adding honey into the original vinegar, and uniformly mixing, wherein the addition amount of the honey is one tenth of the volume of the original vinegar. The prepared apple vinegar has unique flavor and has the characteristics of apples and vinegar; and the honey with high nutrition value is added, so that the apple vinegar can be used as a condiment and can also be used as a beverage for drinking.

Description

A kind of preparation technology of cider vinegar

Technical field

The present invention relates to a kind of preparation technology of cider vinegar.

Background technology

Vinegar is one of seasonings the most frequently used in people's daily life, but most of vinegar all is rice fermentations, only has seasoning function, does not have the local flavor of tangible nutritive value and similar beverages.

Cider vinegar is a series products that newly went out in recent years, is meant the former vinegar of apple that forms through fermentation with Sucus Mali pumilae, converts the drink that forms with raw materials such as Sucus Mali pumilaes again.The former vinegar of apple convert with Sucus Mali pumilae make have in the taste acid sweet, sweet in band acid, both cleared up the living smell of vinegar of former vinegar, also have the fragrant and sweet of fruit juice, drink very tasty and refreshing.Effects such as cider vinegar also has the health care, improves fatigue, beautifying face and moistering lotion can be described as the local flavor and the nutritive value that have merged condiment vinegar, fruit apple.But the technology of existing production cider vinegar has following defective: 1, fermentation is more complete, though the local flavor of vinegar is denseer, correspondingly the local flavor of apple has also reduced; 2, want sterilization after the fermentation, though safety and sanitation, the local flavor of apple has reduced further; 3, as beverage, nutritive value is not comprehensive, need make moderate progress.

Summary of the invention

To above-mentioned prior art, the invention provides a kind of preparation technology of cider vinegar, the cider vinegar of this prepared kept the local flavor of apple well, and nutritive value is higher.

The present invention realizes through following technical scheme:

A kind of preparation technology of cider vinegar, step is following:

(1) choose apple immature, cyan, section is cleaned;

(2) apple flakes and rock sugar one lamination one deck are put in the fermentor tank, guarantee that every interlayer has big gap, total consumption of rock sugar is 2/5 of an apple total mass;

(3) fermentor tank is sealed obturage, place 20 ℃～30 ℃ shady and cool environment bottom fermentation;

(4) after the fermentation 50～60, Kaifeng adds Oryza glutinosa vinegar and seals fermentation once more;

(5) fermentation finished fermentation after 170～180 days, got former vinegar;

(6) filter, remove impurity and swimmer;

(7) in former vinegar, add honey, mixing gets final product, and the honey addition is 1/10 of a former vinegar volume.

The kind of said apple is preferably yellow banana, blue or green banana or micro state's light.

Technology of the present invention has following characteristics:

1, select apple immature, cyan for use, sourer kinds such as preferred yellow banana, blue or green banana or micro state's light are characterized in: immature apple; More sophisticated apple, more acid, the VITAMINs that contains, amino acid are more; Kind is more complete, and nutritive value is higher, and local flavor is also very unique.

2, fermentation time is short, and fully fermenting has not kept the local flavor of apple to greatest extent, certainly, does not also influence the concentration and the quality of vinegar.

3, not sterilization after the fermentation has kept the local flavor of apple to greatest extent; Because yeasting is acid, pH is very low, and a lot of mycorhiza originally can't be bred, so even not sterilization is also very safe, can be not harmful.

4, added honey, made that the nutritive value of cider vinegar is higher, local flavor is unique.

Cider vinegar of the present invention has good nutritive value, and it not only has skin care effect, and can Antialcoholic liver-protecting anti-intoxication, and the last cup of wine can suppress the absorption of alcohol, after drinking one glass can relieving alcoholism and preventing drunkenness.The man eats cider vinegar more, and is same beautiful.The smell of fruits is very sweet, sour-sweet soft, clearly good to eat, moves one deeply.Do not contain pigment and sanitas, be rich in aspartic acid, Serine, the aminoacid component of needed by human body such as tryptophane, and 10 several mineral materials such as phosphorus, iron, zinc, wherein VC content 10 times more than of apples especially.Cider vinegar contains pectin, vitamin b6 usp, mineral substance and ferment; Its acidic component can be dredged vessel softening, killing pathogenic bacteria, the immunity of enhances human body and anti-virus ability; Improve Digestive tract, clean digestive tube, help the toxin of getting rid of joint, blood vessel and internal organs; Endocrine regulation has obvious reduce fat and toxin expelling nourishing function.A large amount of VITAMINs inhibitors in the vinegar can enhance metabolism; Whiten sterilization, desalination melanochrome, rapidly eliminate aging cutin, replenish skin nutrient and moisture, coarse pore is ached, dwindled to invigorating blood circulation, anti-oxidant; Prevent color spot, can make skin exquisiteness Paint Gloss, hair quality is submissive.

Certainly, the advantage that cider vinegar also has a lot of one of ordinary skill in the art to know repeats no more at this.

Embodiment

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

Embodiment 1 preparation cider vinegar

Step is following:

(1) choose apple immature, cyan, section is cleaned;

(4) after the fermentation 50, Kaifeng adds Oryza glutinosa vinegar and seals fermentation once more;

(5) fermentation finished fermentation after 170 days, got former vinegar;

(6) filter, remove impurity and swimmer;

The kind of said apple is micro state's light.

Prepare resulting cider vinegar, unique flavor has had the characteristics of apple and vinegar concurrently, and has added the honey that is of high nutritive value, and can be used as beverage again and drink as seasonings.

Embodiment 2 preparation cider vinegars

Step is following:

(1) choose apple immature, cyan, section is cleaned;

(4) after the fermentation 60, Kaifeng adds Oryza glutinosa vinegar and seals fermentation once more;

(5) fermentation finished fermentation after 180 days, got former vinegar;

(6) filter, remove impurity and swimmer;

The kind of said apple is yellow banana.

Embodiment 3 preparation cider vinegars

Step is following:

(1) choose apple immature, cyan, section is cleaned;

(4) after the fermentation 55, Kaifeng adds Oryza glutinosa vinegar and seals fermentation once more;

(5) fermentation finished fermentation after 175 days, got former vinegar;

(6) filter, remove impurity and swimmer;

The kind of said apple is blue or green banana.

Claims

1. the preparation technology of a cider vinegar is characterized in that, step is following:

(1) choose apple immature, cyan, section is cleaned;

(6) filter, remove impurity and swimmer;

2. the preparation technology of a kind of cider vinegar according to claim 1, it is characterized in that: the kind of said apple is yellow banana, blue or green banana or micro state's light.