CN102604812A - Production methods for pomegranate fruit vinegar and pomegranate vinegar beverage - Google Patents
Production methods for pomegranate fruit vinegar and pomegranate vinegar beverage Download PDFInfo
- Publication number
- CN102604812A CN102604812A CN2012100927761A CN201210092776A CN102604812A CN 102604812 A CN102604812 A CN 102604812A CN 2012100927761 A CN2012100927761 A CN 2012100927761A CN 201210092776 A CN201210092776 A CN 201210092776A CN 102604812 A CN102604812 A CN 102604812A
- Authority
- CN
- China
- Prior art keywords
- pomegranate
- vinegar
- add
- sucus granati
- pomegranate fruit
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Non-Alcoholic Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention provides production methods for pomegranate fruit vinegar and a pomegranate vinegar beverage, and combines the health functions of fruit vinegar and pomegranate juice to produce a pomegranate vinegar beverage containing pomegranate fruit vinegar and pomegranate juice. The production methods are scientific and reasonable in the production process, the product quality is stable and the products are natural in color and luster, and strong in flavor. The production method mainly comprises the following steps: breaking pomegranate grains to obtain pomegranate pulp; adding activated yeast liquid into the pomegranate pulp, regulating a sugar degree to 10-16%, and fermenting at 22-28 DEG C for 4-7 days to obtain pomegranate fruit vinegar mash; sequentially adding bran and acetic acid bacteria liquid, and sufficiently stirring for uniformity; adding 2% of table salt after an acetification peak period, stirring uniformly, tightly compressing the solid fermentation substrate of vinegar in a jar, covering and sealing, and standing for 1-2 months for aging; and putting the aged solid fermentation substrate of vinegar in a vinegar-pouring device, pouring cooled boiling water with a mass the same as that of the solid fermentation substrate of vinegar from the top, soaking, and allowing a vinegar liquid to flow from the bottom of the vinegar-pouring device to obtain the pomegranate fruit vinegar.
Description
Technical field
The present invention relates to the working method of a kind of pomegranate fruit vinegar and vinegar thereof drink.
Background technology
On the books in the Compendium of Material Medica: " vinegar can be subsided a swelling, aproll gas, pathogenic toxin killing, all medicines of reason "." 52 Bingfang " with very high historical value is the most ancient hospital that has found so far, wherein also narrated treatment hernia, tinea, burns, 17 prescriptions of diseases such as mad dog is bitten, hemorrhoid all have vinegar.In recent years, ground such as America and Europe, Japan, Korea S, the upsurge of all rising " drink vinegar ".Fruit vinegar is to be main raw material with fruit or fruit processing fent, a kind of nutrient health-care function that has vinegar and fruit concurrently that utilizes the modern biotechnology brew to form, and collection nutrition, health care, dietotherapy are the new type drink of one.The raising of the Along with people's level of consumption to the demand increase of natural, low sugar, health type fruit vinegar beverage (vinegar drink), can impel the turnout and the consumption sustainable growth of fruit vinegar beverage.Therefore, the vinegar drink will have very vast potential for future development in China.
Pomegranate (Punicagranatum L.) is a Punicaceae Punica plant, in China various places distribution is arranged all at present.The pomegranate sweet and sour, property is refrigerant, and is nutritious, rich vitamin B
1, B
2, V
cAnd nicotinic acid, potassium and phytoestrogen, very useful to HUMAN HEALTH.Particularly phytoestrogen is paid close attention to the remarkable efficacy of female dimacteric syndrome, osteoporosis diseases especially.Record pomegranate in " Mingyi Bielu " " is treated diarrhea, ends smart the leakage." traditional traditional Chinese medical science thinks that pomegranate is warm in nature puckery, the sweet acid of distinguishing the flavor of, nontoxic, moisturize and take in the effect of holding back concurrently, living Feng helping digestion is arranged, invigorating spleen and reinforcing stomach, step-down antidiarrheal is driven away health care curative effect effects such as Enterozoa.But pomegranate is eaten raw not very convenient, and storage is difficult, makes its consumption market be restricted.Therefore it is carried out deep processing, exploitation tool high value-added product will be one of important exploitation direction of pomegranate resource.
At present, be shown in report pomegranate fermented beverage and pomegranate vinegar drink in the patent documentation, these products are beverages that Sucus Granati is fermented into pomegranate wine or directly adopts vinegar to become with the pomegranate mixing preparation.For example: perhaps slough ethanol without concentrating pomegranate fermented beverage (pomegranate fermented beverage and the method for making that directly obtains through sloughing the alcoholic acid liquid concentrator by the Sucus Granati fermented liquid; CN101606737; Application number: 200910094730.1), the patented product is that Sucus Granati is fermented into pomegranate wine, distills ethanol; Adding the pomegranate drink that allotments such as Hydrocerol A form again, is the non-alcoholic content in the pomegranate wine.And patented product health-care granada vinegar beverage (application number: contain vinegar 200510015360.X), but this vinegar being the extraneous vinegar that adds, is not to be the fruit vinegar that raw material obtains through fermented soy with the fruit for the method for health-care granada vinegar beverage and making thereof, CN1947596.This does not meet the quality standard of the fruit vinegar and products thereof of our GB regulation yet.
Summary of the invention
The invention provides the working method of a kind of pomegranate fruit vinegar and vinegar thereof drink; The health-care effect of comprehensive fruit vinegar and Sucus Granati is produced the pomegranate vinegar drink that contains pomegranate fruit vinegar and Sucus Granati that obtains, and its production technique is scientific and reasonable; Constant product quality, color and luster is natural, with rich flavor.
Basic technical scheme of the present invention is following:
A kind of preparation method of pomegranate fruit vinegar may further comprise the steps:
Clean the pomegranate surface with clear water, the peeling and taking seed with seed damage, obtains the pomegranate pulp; In the pomegranate pulp, add the activation yeast liquid, the active dry yeast that said activation yeast liquid is taken and the mass ratio of pomegranate pulp are 3%-8%, and adjusting pol to 10%～16% 22～28 ℃ of bottom fermentations 4～7 days, promptly obtains the Pomegranate Fruit Wine wine with dregs; In the Pomegranate Fruit Wine wine with dregs, add wheat bran, acetic bacteria liquid successively, wherein the mass ratio of wheat bran and Pomegranate Fruit Wine wine with dregs is 40%～60%, and the mass ratio of acetic bacteria liquid and Pomegranate Fruit Wine wine with dregs is 8%～13%; Stir; Pack in the acetify cylinder, controlled temperature gets into the acetify animated period at 26～32 ℃; After the acetify animated period, add 2% salt, stir, the vinegar unstrained spirits that forms in the cylinder is compressed, add a cover and obturage, leave standstill and carried out ageing in 1～2 month; Vinegar unstrained spirits after the ageing is placed on drenches in the vinegar device, use with the cooling boiling water of quality such as vinegar unstrained spirits to go into, after soaking, open stopple vinegar liquid is flowed out from drenching vinegar device bottom aperture, collect and promptly get the pomegranate fruit vinegar from top pouring.
Prepare in the above-mentioned pomegranate fruit vinegar process, further prioritization scheme can be:
Above-mentioned activation yeast liquid is concrete to adopt following method to prepare: take by weighing the active dry yeast of aequum, under 35～40 ℃ of conditions, the syrup rehydration 15～20min with 2% then at 28～34 ℃ of activation 1～2h, can use when having great amount of bubbles to produce.
In the acetify animated period, preferably regularly turn once every day.
After after soaking 4h, opening the completion of stopple collection pomegranate fruit vinegar, add cooling boiling water again and go into, collect the back and be used as following batch of pouring vinegar from top pouring.
The temperature of above-mentioned cooling boiling water is preferably in below 30 ℃, and soak time is good with 4h.
As primary raw materials, further produce pomegranate vinegar drink with the above-mentioned pomegranate fruit vinegar for preparing, carry out according to following steps:
(1) prepares pomegranate fruit vinegar and Sucus Granati respectively
(1.1) get the pomegranate fruit vinegar that makes according to preparation method according to claim 1;
(1.2) preparation of Sucus Granati
Select no insect pest, do not have to rot, the pomegranate of full ripe stage is as raw material, cleans the pomegranate surface with clear water, the peeling and taking seed with seed damage, promptly obtains Sucus Granati after pressing extracting juice; Adopt gelatin tannin fining process clarifying treatment Sucus Granati, then Sucus Granati is passed through ultrafiltration membrance filter, be difficult for settled suspended particle in the Sucus Granati on a small quantity, after the germicidal treatment, promptly obtain clarifying Sucus Granati further to remove; It is for use that vacuum concentration to its soluble solid reaches 60%, 4 ℃ of following preservation;
(2) in jacketed kettle, add the ASPARTAME POWDER BP/USP of softening water, 0.03 ‰～0.06 ‰ TGS and 0.4 ‰～0.8 ‰ successively, be heated to 50 ℃, stir it is fully dissolved; Filter, add 6%～10% pomegranate fruit vinegar and 10%～20% Sucus Granati then, stir; After using the aperture to be the Microfilter filtration of 1 μ m, again through 125 ℃, 8～15 seconds high-temperature sterilizations; 85 ℃ canned while hot, is cooled to rapidly then below 30 ℃, promptly makes pomegranate vinegar drink.
In order to make pomegranate vinegar kitchenware that better quality arranged, in the production process of above-mentioned pomegranate vinegar drink, can be with reference to the processing of following concrete link:
Adopt gelatin tannin fining process clarifying treatment Sucus Granati described in the step (1.2) specifically: in Sucus Granati, add 4% concentration and be 1% gelatin solution, leave standstill 45min under the normal temperature after, deposition is removed in spinning.
Be stainless steel with the mechanical means that Sucus Granati directly contacts.
Germicidal treatment described in the step (1.2) is to adopt high temperature, and sterilization conditions is 120 ℃ and handles 10s.
The present invention has the following advantages:
1, fruit vinegar adjustable human acid-base balance, Ginseng Extract can enhance metabolism, and promotes body fat to decompose, and has lowering blood-fat and reducing weight, delays senility, the effect of cosmetology and vessel softening.And Sucus Granati contains polyphenols, multiple amino acids and trace element, can prevent coronary heart disease, hypertension, the effect that can reach is good for the stomach refreshes oneself, whets the appetite, prolongs life.Conceptual design of the present invention is considered the health-care effect of fruit vinegar and Sucus Granati, produces the pomegranate vinegar drink that contains multiple biological effect composition, develops a kind of novel nutritious and healthy drink.
2, inferior pomegranate is one of reason of puzzlement orchard worker sale, 20% the inferior pomegranate of almost all having an appointment every year.Preparation pomegranate fruit vinegar can be a raw material with inferior pomegranate among the present invention; Do not need advantages such as saccharification when making full use of multiple bioactive ingredients of pomegranate and nutritive ingredient, fermentation; Production has the pomegranate fruit vinegar of certain nutrition and health care effect; With comprehensive development and utilization pomegranate resource, increase orchard worker's income.
3, the sweeting agent of being selected for use---TGS and ASPARTAME POWDER BP/USP have high sugariness, low in calories, characteristics such as sweet taste is pure, are suitable for developing low calorific food.This technology is selected this two kinds of high-intensity sweetener for use, not only makes the pomegranate vinegar drink sour and sweet palatability of being developed, non-stimulated flavor, and can not increase the heat that pomegranate vinegar drink is provided, and this nutritious and healthy drink for development of new has important effect.
4, product has strong pomegranate fragrance, has a little fermentation fragrance, and acidity is soft, sour and sweet palatability, and non-stimulated flavor and other peculiar smell are the distinctive redness of pomegranate, clear, the visible impurity of no naked eyes allows minute quantity pulp deposition and exists.It is scientific and reasonable that this product has production technique, and constant product quality helps suitability for industrialized production, and product color is natural, with rich flavor, the structural state clear, will have vast market prospect.
Embodiment
The pomegranate fruit vinegar can obtain through following method:
It is an amount of to get inferior pomegranate, falls pomegranate surperficial dust or earth with flushing with clean water, manual peeling and taking seed, and it is broken that seed is put into food processor, promptly obtains the pomegranate pulp.In the pomegranate pulp, add 3%～8% activation yeast liquid, regulate pol to 10%～16%,, promptly obtain the Pomegranate Fruit Wine wine with dregs at 22～28 ℃ of bottom fermentation 4～7d.In the Pomegranate Fruit Wine wine with dregs, add the wheat bran of its weight 40%～60% approximately, add 8%～13% acetic bacteria liquid again, stir, in the acetify cylinder of packing into, controlled temperature regularly turns 1 time at 26～32 ℃ every day, to promote acetify.After the acetify animated period, add 2% salt, stir, vinegar unstrained spirits in the cylinder is compressed, add a cover and obturage, leave standstill and carried out ageing in 1～2 month.Vinegar unstrained spirits after the ageing is placed in the pouring vinegar device, uses with the cooling boiling water of vinegar unstrained spirits equivalent to go into from top pouring slowly, behind immersion 3～5h, aperture flows out from the bottom by vinegar liquid to open stopple, promptly obtains pomegranate fruit vinegar (acidity can reach more than 5.0%).After having drenched, can add cooling boiling water again and drench, the vinegar liquid acetic acid content that this obtains is very low, drenches vinegar usefulness but can be used for following batch.
Can judge whether to reach the acetify animated period to produce great amount of bubbles in the acetify cylinder with reference to the conventional way of this area; Be after temperature reaches 26～32 ℃, begin fermentation and produce vinegar, reach the fermentation animated period when in seeing cylinder, producing great amount of bubbles; Produce bubble Deng no longer, again with salt.
A kind of activation method of active dry yeast preferably: take by weighing the active dry yeast of aequum, under 35～40 ℃ of conditions, the syrup rehydration 15～20min with 2% then at 28～34 ℃ of activation 1～2h, can use when having great amount of bubbles to produce.
Sucus Granati can obtain through following method:
Select no insect pest, do not have to rot, the pomegranate of full ripe stage is as raw material.Fall pomegranate surperficial dust or earth with flushing with clean water, manual peeling and taking seed, it is broken that seed is put into food processor, promptly obtains Sucus Granati behind the pressure extracting juice.Contain great deal of tannin class material in the Sucus Granati, in storage process, can cause Sucus Granati to produce deposition, influence its quality.This process using gelatin tannin fining process clarifying treatment Sucus Granati adds 4% concentration and is 1% gelatin solution in Sucus Granati, leave standstill 45min under the normal temperature after, deposition is removed in spinning.Be the ultrafiltration membrance filter of 300K with Sucus Granati through molecular weight cut-off then, be difficult for settled suspended particle in the Sucus Granati on a small quantity further to remove.Adopt high temperature again, promptly obtain clarifying Sucus Granati.Preserve for ease of Sucus Granati, can adopt vacuum concentration, being concentrated into its soluble solid, to reach 60%, 4 ℃ of following preservation for use.
Require to adopt the stainless steel manufacturing with the mechanical means that the pomegranate raw material directly contacts, in case the variable color of Sucus Granati, spoiled influences quality.
Pomegranate vinegar drink of the present invention obtains through following method:
In jacketed kettle, add the ASPARTAME POWDER BP/USP of softening water, 0.03 ‰～0.06 ‰ TGS and 0.4 ‰～0.8 ‰ successively, be heated to about 50 ℃, stir it is fully dissolved; Filter, add 6%～10% pomegranate fruit vinegar and 10%～20% Sucus Granati then, stir; Using the aperture is after the Microfilter of 1 μ m filters, again through 125 ℃, 8～15 second high-temperature sterilization; 85 ℃ canned while hot, is cooled to rapidly then below 30 ℃, promptly obtains pomegranate vinegar drink.
For significant parameter in each process procedure in the above technical scheme and condition, be that the applicant is through the suitable scope of analyzing and experiment is confirmed; With concrete experimental implementation process example, experiment condition wherein and setup parameter should not be regarded as the limitation to basic technical scheme of the present invention to following examples to the present invention program.
Instance one
1, the preparation of pomegranate fruit vinegar
It is an amount of to get inferior pomegranate, manual peeling and taking seed, and it is broken that seed is put into food processor, promptly obtains the pomegranate pulp.The activation yeast liquid of adding 4% in the pomegranate pulp is regulated pol to 10%, at 22 ℃ of bottom fermentation 7d, promptly obtains the Pomegranate Fruit Wine wine with dregs.In the Pomegranate Fruit Wine wine with dregs, add the wheat bran of its weight 40% approximately, add 8% acetic bacteria liquid again, abundant mixing, in the acetify cylinder of packing into, controlled temperature regularly turns 1 time at 30 ℃ every day, to promote acetify.After the acetify animated period, add 2% salt, stir, vinegar unstrained spirits in the cylinder is compressed, add a cover and obturage, leave standstill and carried out ageing in 1～2 month.Vinegar unstrained spirits after the ageing is placed in the pouring vinegar device, uses with the cooling boiling water (30 ℃) of vinegar unstrained spirits equivalent to go into from top pouring slowly, behind the immersion 4h, aperture flows out from the bottom by vinegar liquid to open stopple.Promptly obtain the pomegranate fruit vinegar.
2. the preparation of Sucus Granati
With the dust or the earth on flushing with clean water pomegranate surface, manual peeling and taking seed, with seed put into that food processor is broken, after the squeezing Sucus Granati.In Sucus Granati, add 5% concentration and be 0.8% gelatin solution, leave standstill 50min under the normal temperature after, deposition is removed in spinning.Be the ultrafiltration membrance filter of 300K with Sucus Granati through molecular weight cut-off then, handle 8s down at 120 ℃ again, promptly obtain clarifying Sucus Granati.
3. the allotment of pomegranate vinegar drink, sterilization, canned and cooling
In jacketed kettle, add softening water, 0.03 ‰ TGS and 0.4 ‰ ASPARTAME POWDER BP/USP successively, be heated to about 50 ℃, stir it is fully dissolved; Filter, add 10% pomegranate fruit vinegar and 20% Sucus Granati then, stir; Using the aperture is after the Microfilter of 1 μ m filters, again through 125 ℃, 15 second high-temperature sterilization; 85 ℃ canned while hot, is cooled to rapidly below 30 ℃ then.Promptly obtain pomegranate vinegar drink.
Products characteristics: have strong pomegranate fragrance, acidity is soft, sour and sweet palatability, and free from extraneous odour is garnet, clear, the visible impurity of no naked eyes.
Instance two
1, the preparation of pomegranate fruit vinegar
It is an amount of to get inferior pomegranate, manual peeling and taking seed, and it is broken that seed is put into food processor, promptly obtains the pomegranate pulp.The activation yeast liquid of adding 6% in the pomegranate pulp is regulated pol to 13%, at 25 ℃ of bottom fermentation 6d, promptly obtains the Pomegranate Fruit Wine wine with dregs.In the Pomegranate Fruit Wine wine with dregs, add the wheat bran of its weight 50% approximately, add 10% acetic bacteria liquid again, abundant mixing, in the acetify cylinder of packing into, controlled temperature regularly turns 1 time at 28 ℃ every day, to promote acetify.After the acetify animated period, add 2% salt, stir, vinegar unstrained spirits in the cylinder is compressed, add a cover and obturage, leave standstill and carried out ageing in 1～2 month.Vinegar unstrained spirits after the ageing is placed in the pouring vinegar device, uses with the cooling boiling water (35 ℃) of vinegar unstrained spirits equivalent to go into from top pouring slowly, behind the immersion 3h, aperture flows out from the bottom by vinegar liquid to open stopple.Promptly obtain the pomegranate fruit vinegar.
2. the preparation of Sucus Granati
Select no insect pest, do not have to rot, the pomegranate of full ripe stage, with flushing with clean water its surperficial dust or earth, manual peeling and taking seed is put into seed food processor is broken, is got Sucus Granati after the squeezing.In Sucus Granati, add 4% concentration and be 1% gelatin solution, leave standstill 45min under the normal temperature after, deposition is removed in spinning.Be the ultrafiltration membrance filter of 300K with Sucus Granati through molecular weight cut-off then, behind 120 ℃ of following sterilization 10s, carry out vacuum concentration again, be concentrated into its soluble solid and reach 65%.
3. the allotment of pomegranate vinegar drink, sterilization, canned and cooling
In jacketed kettle, add softening water, 0.04 ‰ TGS and 0.5 ‰ ASPARTAME POWDER BP/USP successively, be heated to about 50 ℃, stir it is fully dissolved; Filter, add 8% pomegranate fruit vinegar and 3% concentrated granada juice then, stir; Using the aperture is after the Microfilter of 1 μ m filters, again through 125 ℃, 12 second high-temperature sterilization; 85 ℃ canned while hot, is cooled to rapidly below 30 ℃ then.Promptly obtain pomegranate vinegar drink.
Products characteristics: have strong pomegranate fragrance, sour and sweet palatability, non-stimulated flavor is the distinctive redness of pomegranate, clear, the visible impurity of no naked eyes, performance optimal.
Instance three
1, the preparation of pomegranate fruit vinegar
It is an amount of to get inferior pomegranate, manual peeling and taking seed, and it is broken that seed is put into food processor, promptly obtains the pomegranate pulp.The activation yeast liquid of adding 8% in the pomegranate pulp is regulated pol to 16%, at 28 ℃ of bottom fermentation 5d, promptly obtains the Pomegranate Fruit Wine wine with dregs.In the Pomegranate Fruit Wine wine with dregs, add the wheat bran of its weight 60% approximately, add 12% acetic bacteria liquid again, abundant mixing, in the acetify cylinder of packing into, controlled temperature regularly turns 1 time at 28 ℃ every day, to promote acetify.After the acetify animated period, add 2% salt, stir, vinegar unstrained spirits in the cylinder is compressed, add a cover and obturage, leave standstill and carried out ageing in 1～2 month.Vinegar unstrained spirits after the ageing is placed in the pouring vinegar device, uses with the cooling boiling water (20 ℃) of vinegar unstrained spirits equivalent to go into from top pouring slowly, behind the immersion 5h, aperture flows out from the bottom by vinegar liquid to open stopple.Promptly obtain the pomegranate fruit vinegar.
2. the preparation of Sucus Granati
With the dust or the earth on flushing with clean water pomegranate surface, manual peeling and taking seed, with seed put into that food processor is broken, after the squeezing Sucus Granati.In Sucus Granati, add 3.5% concentration and be 1.2% gelatin solution, leave standstill 45min under the normal temperature after, deposition is removed in spinning.Be the ultrafiltration membrance filter of 300K with Sucus Granati through molecular weight cut-off then, handle 10s down at 115 ℃ again, promptly obtain clarifying Sucus Granati.
3. the allotment of pomegranate vinegar drink, sterilization, canned and cooling
In jacketed kettle, add softening water, 0.05 ‰ TGS and 0.6 ‰ ASPARTAME POWDER BP/USP successively, be heated to about 50 ℃, stir it is fully dissolved; Filter, add 6% pomegranate fruit vinegar and 10% Sucus Granati then, stir; Using the aperture is after the Microfilter of 1 μ m filters, again through 125 ℃, 10 second high-temperature sterilization; 85 ℃ canned while hot, is cooled to rapidly below 30 ℃ then.Promptly obtain pomegranate vinegar drink.
Products characteristics: have certain pomegranate fragrance, sour and sweet palatability, non-stimulated flavor and other peculiar smell are the distinctive redness of pomegranate, clear, the visible impurity of no naked eyes.
Claims (9)
1. the preparation method of a pomegranate fruit vinegar may further comprise the steps:
Clean the pomegranate surface with clear water, the peeling and taking seed with seed damage, obtains the pomegranate pulp; In the pomegranate pulp, add the activation yeast liquid, the active dry yeast that said activation yeast liquid is taken and the mass ratio of pomegranate pulp are 3%-8%, and adjusting pol to 10%～16% 22～28 ℃ of bottom fermentations 4～7 days, promptly obtains the Pomegranate Fruit Wine wine with dregs; In the Pomegranate Fruit Wine wine with dregs, add wheat bran, acetic bacteria liquid successively, wherein the mass ratio of wheat bran and Pomegranate Fruit Wine wine with dregs is 40%～60%, and the mass ratio of acetic bacteria liquid and Pomegranate Fruit Wine wine with dregs is 8%～13%; Stir; Pack in the acetify cylinder, controlled temperature gets into the acetify animated period at 26～32 ℃; After the acetify animated period, add 2% salt, stir, the vinegar unstrained spirits that forms in the cylinder is compressed, add a cover and obturage, leave standstill and carried out ageing in 1～2 month; Vinegar unstrained spirits after the ageing is placed on drenches in the vinegar device, use with the cooling boiling water of quality such as vinegar unstrained spirits to go into, after soaking, open stopple vinegar liquid is flowed out from drenching vinegar device bottom aperture, collect and promptly get the pomegranate fruit vinegar from top pouring.
2. the preparation method of pomegranate fruit vinegar according to claim 1 is characterized in that: described activation yeast liquid adopts following method to prepare:
Take by weighing the active dry yeast of aequum, under 35～40 ℃ of conditions, the syrup rehydration 15～20min with 2% then at 28～34 ℃ of activation 1～2h, can use when having great amount of bubbles to produce.
3. the preparation method of pomegranate fruit vinegar according to claim 1 is characterized in that: in the acetify animated period, regularly turn once every day.
4. the preparation method of pomegranate fruit vinegar according to claim 1 is characterized in that: after after soaking 4h, opening the completion of stopple collection pomegranate fruit vinegar, add cooling boiling water again and go into from top pouring, collect the back and be used as following batch of pouring vinegar.
5. the preparation method of pomegranate fruit vinegar according to claim 1 is characterized in that: the temperature of said cooling boiling water is below 30 ℃, and soak time is 4h.
6. the working method of pomegranate vinegar drink may further comprise the steps:
(1) prepares pomegranate fruit vinegar and Sucus Granati respectively
(1.1) get the pomegranate fruit vinegar that makes according to preparation method according to claim 1;
(1.2) preparation of Sucus Granati
Select no insect pest, do not have to rot, the pomegranate of full ripe stage is as raw material, cleans the pomegranate surface with clear water, the peeling and taking seed with seed damage, promptly obtains Sucus Granati after pressing extracting juice; Adopt gelatin tannin fining process clarifying treatment Sucus Granati, then Sucus Granati is passed through ultrafiltration membrance filter, be difficult for settled suspended particle in the Sucus Granati on a small quantity, after the germicidal treatment, promptly obtain clarifying Sucus Granati further to remove; It is for use that vacuum concentration to its soluble solid reaches 60%, 4 ℃ of following preservation;
(2) in jacketed kettle, add the ASPARTAME POWDER BP/USP of softening water, 0.03 ‰～0.06 ‰ TGS and 0.4 ‰～0.8 ‰ successively, be heated to 50 ℃, stir it is fully dissolved; Filter, add 6%～10% pomegranate fruit vinegar and 10%～20% Sucus Granati then, stir; After using the aperture to be the Microfilter filtration of 1 μ m, again through 125 ℃, 8～15 seconds high-temperature sterilizations; 85 ℃ canned while hot, is cooled to rapidly then below 30 ℃, promptly makes pomegranate vinegar drink.
7. the working method of pomegranate vinegar drink according to claim 6 is characterized in that, adopts gelatin tannin fining process clarifying treatment Sucus Granati described in the step (1.2) specifically:
In Sucus Granati, add 4% concentration and be 1% gelatin solution, leave standstill 45min under the normal temperature after, deposition is removed in spinning.
8. the working method of pomegranate vinegar drink according to claim 6 is characterized in that: be stainless steel with the mechanical means that Sucus Granati directly contacts.
9. the working method of pomegranate vinegar drink according to claim 6 is characterized in that: germicidal treatment described in the step (1.2) is to adopt high temperature, and sterilization conditions is 120 ℃ and handles 10s.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012100927761A CN102604812A (en) | 2012-03-31 | 2012-03-31 | Production methods for pomegranate fruit vinegar and pomegranate vinegar beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012100927761A CN102604812A (en) | 2012-03-31 | 2012-03-31 | Production methods for pomegranate fruit vinegar and pomegranate vinegar beverage |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102604812A true CN102604812A (en) | 2012-07-25 |
Family
ID=46522590
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012100927761A Pending CN102604812A (en) | 2012-03-31 | 2012-03-31 | Production methods for pomegranate fruit vinegar and pomegranate vinegar beverage |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102604812A (en) |
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103642661A (en) * | 2013-11-25 | 2014-03-19 | 广西博士海意信息科技有限公司 | Manufacturing method of pomegranate vinegar |
| CN104593217A (en) * | 2015-02-06 | 2015-05-06 | 张立华 | Pomegranate fruit vinegar and brewage method thereof |
| CN104983010A (en) * | 2015-06-29 | 2015-10-21 | 广西大学 | Kiwi fruit vinegar drink containing red pomegranate and preparation method of kiwi fruit vinegar drink |
| CN105167036A (en) * | 2015-06-09 | 2015-12-23 | 青岛博恩高科生物技术有限公司 | Pomegranate juice beverage and preparation method thereof |
| CN106085796A (en) * | 2016-06-18 | 2016-11-09 | 侯荣山 | The production method of pomegranate tea vinegar drink |
| CN108315204A (en) * | 2018-05-08 | 2018-07-24 | 李�远 | A kind of brewing method of Pomegranate vinegar |
| CN109527306A (en) * | 2018-12-03 | 2019-03-29 | 天津农学院 | A kind of development and preparation method thereof of pomegranate vinegar beverage |
| CN111748440A (en) * | 2020-05-29 | 2020-10-09 | 广州白云山和记黄埔中药有限公司 | Roxburgh rose fruit vinegar preparation method and roxburgh rose fruit vinegar beverage |
| CN112029631A (en) * | 2020-08-25 | 2020-12-04 | 湖北工业大学 | Preparation method of blended low-sugar pomegranate fruit vinegar |
| CN113583795A (en) * | 2021-09-01 | 2021-11-02 | 日照孝心康食品有限公司 | Fruit vinegar brewed from fruits and preparation method thereof |
| CN114177253A (en) * | 2021-12-10 | 2022-03-15 | 江苏恒顺醋业股份有限公司 | Mixed seed and fruit pulp beautifying vinegar and vinegar paste and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102356905A (en) * | 2011-09-29 | 2012-02-22 | 安小伟 | Apple vinegar beverage and preparation method thereof |
-
2012
- 2012-03-31 CN CN2012100927761A patent/CN102604812A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102356905A (en) * | 2011-09-29 | 2012-02-22 | 安小伟 | Apple vinegar beverage and preparation method thereof |
Non-Patent Citations (6)
| Title |
|---|
| 《中国调味品》 20111231 赵文亚 石榴果醋发酵工艺的研究 , 第08期 * |
| 《园艺产品贮藏加工学》 20090930 赵丽芹 固态酿制法 中国轻工业出版社 第283页 , 第二版 * |
| 《食品科学》 20091231 张磊等 石榴果汁生产中单宁的去除 第30卷, 第18期 * |
| 张磊等: "石榴果汁生产中单宁的去除", 《食品科学》, vol. 30, no. 18, 31 December 2009 (2009-12-31) * |
| 赵丽芹: "《园艺产品贮藏加工学》", 30 September 2009, article "固态酿制法", pages: 283 * |
| 赵文亚: "石榴果醋发酵工艺的研究", 《中国调味品》, no. 08, 31 December 2011 (2011-12-31) * |
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103642661A (en) * | 2013-11-25 | 2014-03-19 | 广西博士海意信息科技有限公司 | Manufacturing method of pomegranate vinegar |
| CN104593217A (en) * | 2015-02-06 | 2015-05-06 | 张立华 | Pomegranate fruit vinegar and brewage method thereof |
| CN105167036A (en) * | 2015-06-09 | 2015-12-23 | 青岛博恩高科生物技术有限公司 | Pomegranate juice beverage and preparation method thereof |
| CN104983010A (en) * | 2015-06-29 | 2015-10-21 | 广西大学 | Kiwi fruit vinegar drink containing red pomegranate and preparation method of kiwi fruit vinegar drink |
| CN106085796A (en) * | 2016-06-18 | 2016-11-09 | 侯荣山 | The production method of pomegranate tea vinegar drink |
| CN108315204A (en) * | 2018-05-08 | 2018-07-24 | 李�远 | A kind of brewing method of Pomegranate vinegar |
| CN109527306A (en) * | 2018-12-03 | 2019-03-29 | 天津农学院 | A kind of development and preparation method thereof of pomegranate vinegar beverage |
| CN111748440A (en) * | 2020-05-29 | 2020-10-09 | 广州白云山和记黄埔中药有限公司 | Roxburgh rose fruit vinegar preparation method and roxburgh rose fruit vinegar beverage |
| CN112029631A (en) * | 2020-08-25 | 2020-12-04 | 湖北工业大学 | Preparation method of blended low-sugar pomegranate fruit vinegar |
| CN112029631B (en) * | 2020-08-25 | 2022-12-02 | 湖北工业大学 | Preparation method of blended low-sugar pomegranate fruit vinegar |
| CN113583795A (en) * | 2021-09-01 | 2021-11-02 | 日照孝心康食品有限公司 | Fruit vinegar brewed from fruits and preparation method thereof |
| CN114177253A (en) * | 2021-12-10 | 2022-03-15 | 江苏恒顺醋业股份有限公司 | Mixed seed and fruit pulp beautifying vinegar and vinegar paste and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102604812A (en) | Production methods for pomegranate fruit vinegar and pomegranate vinegar beverage | |
| CN101928657B (en) | Preparation method of wild pawpaw fruit wine | |
| CN104694371A (en) | Citrus fruit vinegar prepared by composite strain mixed fermentation and preparation method thereof | |
| CN102972819A (en) | Preparation method for honey vinegar mulberry juice beverage | |
| CN104152316A (en) | Brewing method of pawpaw rice wine | |
| CN102125134A (en) | Fruit vinegar tea drink and preparation method thereof | |
| CN101220331B (en) | Method for producing double-bacterium ferment raspberry full juice fruit wine | |
| CN102888332B (en) | Preparation method of red date vinegar | |
| CN101580786A (en) | Method for preparing snow pear wine | |
| CN104328022A (en) | Peracid hawthorn vinegar as well as plant drink containing hawthorn vinegar and preparation method of peracid hawthorn vinegar | |
| CN101125017A (en) | Wild jujube vinegar beverage and preparation method thereof | |
| KR20150016648A (en) | The cosmetic composition using NURUK fermentation vinegar and a method of preparing it | |
| CN102220208A (en) | Technology and method for preparing pine needle corn wine by microbial fermentation | |
| CN102851193B (en) | Preparation method of semi-dry pear vinegar | |
| CN103224865A (en) | Husked millet mulberry health wine preparation method | |
| CN102266105B (en) | Cordyceps flower fruit vinegar beverage and preparation method thereof | |
| CN101381664A (en) | Honeymead and honey vinegar brewed by natural plant spice and preparation method thereof | |
| CN105733915A (en) | Fermentation method of waxberry rice vinegar | |
| CN101366523A (en) | Health-care medicinal liquor and its preparing process | |
| CN108902853A (en) | A kind of method of honey concentration | |
| CN103773660A (en) | Manufacturing method of ginkgo health-care wine | |
| CN104419607A (en) | Nymphaea-tetragona-flower old wine | |
| CN105029601A (en) | Orange-flavor huyou fruit vinegar beverage and preparation technology thereof | |
| CN105199917B (en) | Green plum barley wine and its brew method | |
| CN104232430A (en) | Skin-nourishing wrinkle-proof jabuticaba and Kombucha beverage |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C12 | Rejection of a patent application after its publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20120725 |