CN102757884A - Method for producing lemon vinegar - Google Patents
Method for producing lemon vinegar Download PDFInfo
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- CN102757884A CN102757884A CN2012102824327A CN201210282432A CN102757884A CN 102757884 A CN102757884 A CN 102757884A CN 2012102824327 A CN2012102824327 A CN 2012102824327A CN 201210282432 A CN201210282432 A CN 201210282432A CN 102757884 A CN102757884 A CN 102757884A
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Abstract
The invention discloses a method for producing lemon vinegar. The method comprises the steps of preparing materials, by mass, 65 to 70 parts of lemon fermentation original vinegar, 8 to 10 parts of lemon honey, 3 to 5 parts of monocrystal rock sugar, 0.3 to 0.5 parts of lemon peel extract liquor, 0.2 to 0.3 parts of lemon flower extract liquor and 15 to 20 parts of lemon juice. Blending materials by mass parts to prepare lemon vinegar finished products after homogeneity is formed. Compared with the prior art, the method for producing lemon vinegar can enable the lemon vinegar to maintain the fruit favor of lemons and supplement the loss of nutrition substances in the second fermentation process, and guarantees the quality of products.
Description
Technical field
The present invention relates to the fruit vinegar field, exactly be meant a kind of working method of lemon fruit vinegar.
Background technology
At present, the technological process of production of existing lemon fruit vinegar is: lemon fruit-cleaning-making beating (or squeezing the juice)-fruit enzyme agent processing-filter and remove residue-adjustment pol-sterilization-zymamsis---acetic fermentation-essence filter-allotment (water, XG 550, honey, Sodium Cyclamate)-homogeneous-bottling-sterilization-cooling-finished product.There are following three deficiencies in the lemon fruit vinegar that such production technique makes:
The fruital flavor of a, shortage lemon, local flavor is relatively poor;
Mostly b, raw material are inferior shedding or fruit wine inferior, and the product inner quality is difficult to guarantee.
Secondary Fermentation (lemon juice is fermented into lemon wine, and lemon wine is fermented into lemon fruit vinegar once more) has been passed through in the production of c, lemon fruit vinegar, and during the fermentation, compositions such as the VITAMINs in the lemon, mineral substance, amino acid, spices have received loss in various degree.
Summary of the invention
To above-mentioned defective, the technical problem that the present invention solves is to provide a kind of working method of lemon fruit vinegar, can make lemon fruit vinegar keep the fruital flavor of lemon, can replenish the loss of nutritive substance in the Secondary Fermentation process, has guaranteed the quality and the quality of product.
In order to solve above technical problem, the working method of lemon fruit vinegar provided by the invention comprises the steps:
(1), prepare raw material according to following mass fraction:
Lemon fermented former vinegar: 65-74 part;
Lemon honey: 8-10 part;
Monocrystal rock sugar: 3-5 part;
Lemon peel extraction liquid: 0.3-0.5 part;
Lemon extraction liquid: 0.2-0.3 part;
Lemon juice: 15-20 part;
Wherein: the preparation of lemon fermented former vinegar: lemon is really pulled an oar or squeezes the juice after cleaning, and filter and remove residue is again through obtaining lemon fermented former vinegar after zymamsis, acetic fermentation, the smart filter, subsequent use after adjustment pol and the acidity;
The preparation of lemon pericarp extraction liquid: choose yellow lemon and get its pericarp, with the extraction of edible ice acetic acid, usage ratio, Glacial acetic acid min. 99.5: the proportional range of lemon pericarp is 3:1～5:1, and extraction liquid is subsequent use;
The preparation of lemon extraction liquid: choose lemon in full bloom, with the extraction of edible ice acetic acid, usage ratio, Glacial acetic acid min. 99.5: the proportional range of lemon pericarp is 3:1～5:1, and extraction liquid is subsequent use;
(2), according to above-mentioned mass fraction allotment raw material, process the lemon fruit vinegar finished product after forming homogeneous.
Preferably; In the preparation of lemon pericarp extraction liquid, Glacial acetic acid min. 99.5: the proportional range of lemon pericarp is 4:1, divides three extractions; The Glacial acetic acid min. 99.5 that extracts for the second time for the first time: the ratio of lemon pericarp is pressed 1.5:1 respectively; Glacial acetic acid min. 99.5 for the third time: the ratio of lemon pericarp is pressed 1:1, extracts one week of time each time, and extraction liquid merges subsequent use.
Preferably; In the preparation of lemon extraction liquid, Glacial acetic acid min. 99.5: the proportional range of lemon is 4:1, divides three extractions; The Glacial acetic acid min. 99.5 that extracts for the second time for the first time: the ratio of lemon is pressed 1.5:1 respectively; Glacial acetic acid min. 99.5 for the third time: the ratio of lemon is pressed 1:1, extracts one week of time each time, and extraction liquid merges subsequent use.
Preferably, the lemon juice in the step (1) is that yellow lemon is produced with squeeze the juice at present at present.
Preferably, in the step (2), according to above-mentioned mass fraction allotment raw material, form homogeneous after, process the lemon fruit vinegar finished product after bottled, sterilization, the cooling.
Compared with prior art, the working method of lemon fruit vinegar provided by the invention can make lemon fruit vinegar keep the fruital flavor of lemon, can replenish the loss of nutritive substance in the Secondary Fermentation process, has guaranteed the quality and the quality of product, and is specific as follows:
A, strictness use fine lemon fruit to be raw material, have guaranteed the inner quality of product;
B, in lemon vinegar, allocated lemon pericarp extraction liquid and lemon extraction liquid, lemon fruit vinegar has had the fruital flavor of tangible lemon, has solved the problem that lemon fruital flavor lacks;
C, lemon juice, lemon pericarp extraction liquid, lemon extraction liquid are gone in allotment in lemon vinegar; Nutritive substances such as the VITAMINs that has been equivalent to replenish, mineral substance, amino acid; Nutritive substance losses such as the VITAMINs that causes in through Secondary Fermentation (lemon juice is fermented into lemon wine, and lemon wine is fermented into lemon fruit vinegar once more), mineral substance, amino acid have been reduced;
D, lemon honey is gone in allotment in lemon vinegar; The nutritive ingredient that not only has common honey because of lemon honey; Lemon honey has unique lemon fragrance of a flower, makes lemon fruit vinegar have unique fragrance and mouthfeel, has produced with other spices mediation effect that is beyond one's reach;
The lemon fruit vinegar of e, this explained hereafter both can be made seasonings or protective foods, also can directly drink as beverage diluted allotment back.
Embodiment
For those skilled in the art can understand technical scheme provided by the present invention better, set forth below in conjunction with specific embodiment.
The working method of the lemon fruit vinegar that present embodiment provides comprises the steps:
(1), prepare raw material according to following mass fraction:
Lemon fermented former vinegar: 65-74 part;
Lemon honey: 8-10 part;
Monocrystal rock sugar: 3-5 part;
Lemon peel extraction liquid: 0.3-0.5 part;
Lemon extraction liquid: 0.2-0.3 part;
Lemon juice: 15-20 part;
(2), according to above-mentioned mass fraction allotment raw material, form homogeneous after, process the lemon fruit vinegar finished product after bottled, sterilization, the cooling.
Wherein: the preparation of lemon fermented former vinegar: lemon is really pulled an oar or squeezes the juice after cleaning, and filter and remove residue is again through obtaining lemon fermented former vinegar after zymamsis acetic fermentation, the smart filter, subsequent use after adjustment pol and the acidity;
The preparation of lemon pericarp extraction liquid: choose yellow lemon and get its pericarp, with the extraction of edible ice acetic acid, usage ratio; Glacial acetic acid min. 99.5: the proportional range of lemon pericarp is 4:1; Divide three extractions, for the first time, the Glacial acetic acid min. 99.5 of extraction for the second time: the ratio of lemon pericarp is pressed 1.5:1 respectively, Glacial acetic acid min. 99.5 for the third time: the ratio of lemon pericarp is pressed 1:1; Extract one week of time each time, extraction liquid merges subsequent use;
The preparation of lemon extraction liquid: choose lemon in full bloom, with the extraction of edible ice acetic acid, usage ratio; Glacial acetic acid min. 99.5: the proportional range of lemon is 4:1; Divide three extractions, for the first time, the Glacial acetic acid min. 99.5 of extraction for the second time: the ratio of lemon is pressed 1.5:1 respectively, Glacial acetic acid min. 99.5 for the third time: the ratio of lemon is pressed 1:1; Extract one week of time each time, extraction liquid merges subsequent use;
Lemon honey is in lemon season floriferous, the honey that the honeybee of putting in a suitable place to breed in the lemon orchard is adopted.
Preferably, the lemon juice in the step (1) is that yellow lemon is produced with squeeze the juice at present at present.
Compared with prior art, the working method of lemon fruit vinegar provided by the invention can make lemon fruit vinegar keep the fruital flavor of lemon, can replenish the loss of nutritive substance in the Secondary Fermentation process, has guaranteed the quality and the quality of product, and is specific as follows:
A, strictness use fine lemon fruit to be raw material, have guaranteed the inner quality of product;
B, in lemon vinegar, allocated lemon pericarp extraction liquid and lemon extraction liquid, lemon fruit vinegar has had the fruital flavor of tangible lemon, has solved the problem that lemon fruital flavor lacks;
C, lemon juice, lemon pericarp extraction liquid, lemon extraction liquid are gone in allotment in lemon vinegar; Nutritive substances such as the VITAMINs that has been equivalent to replenish, mineral substance, amino acid; Nutritive substance losses such as the VITAMINs that causes in through Secondary Fermentation (lemon juice is fermented into lemon wine, and lemon wine is fermented into lemon fruit vinegar once more), mineral substance, amino acid have been reduced;
D, lemon honey is gone in allotment in lemon vinegar; The nutritive ingredient that not only has common honey because of lemon honey; Lemon honey has unique lemon fragrance of a flower, makes lemon fruit vinegar have unique fragrance and mouthfeel, has produced with other spices mediation effect that is beyond one's reach;
The lemon fruit vinegar of e, this explained hereafter both can be made seasonings or protective foods, also can directly drink as beverage diluted allotment back, and the health-care effect of lemon fruit vinegar is:
1, Ginseng Extract, the organic acid that is rich in the lemon fruit vinegar promotes carbohydrate metabolism in the human body, and tired material lactic acid and acetone etc. in the muscle are decomposed, thus Ginseng Extract;
2, reduce the sickness rate of hepatopathy, rich nutrient substances such as the Hydrocerol A that contains in the lemon fruit vinegar, amino acid, acetic acid can improve the detoxifcation and the metabolic function of liver;
3, anti-ageing and lifting restoring consciouness, the formation of oxide compound among the human aging process can drawn up and reduce to lemon fruit vinegar.It is acid that fruit vinegar is, just base forming food after the absorption of human body metabolism.Volatile matter in the fruit vinegar and amino acid etc. have the cerebral nerve of stimulation maincenter, and the effect that produces refreshing effect to the mind is arranged;
4, be rich in flavones in the lemon fruit vinegar, flavones has the effect of vessel softening, reduce fat and SUV, and " three height " crowd is had good assisting therapy effect;
5, lemon fruit vinegar has the fat effect of control, and the organic acid that is rich in the lemon fruit vinegar promotes the body fat mass in human body metabolism, makes the interior excess fat of human body convert physical consumption into, and promotes human body sugar and proteinic metabolism, the effect of intrinsic fat-reducing;
6, lemon fruit vinegar is can also Antialcoholic liver-protecting anti-intoxication, and the treatment constipation reduces the content of glucose in urine, has very strong anti-cancer, antitumous effect;
7, lemon fruit vinegar has the effect of beauty care; Hydrocerol A in the fruit vinegar, acetic acid, lactic acid, amino acid glycerine and aldehyde compound moisten through the infiltration of nutritive substance, can significantly improve the skin-nourishing situation; Make skin smooth delicate; Simultaneously can also promote vasodilation, strengthen blood circulation, make skin smooth;
8, lemon fruit vinegar has stronger sterilizing ability, and fruit vinegar can kill and wound staphylococcus, the intestinal bacteria in the enteron aisle simultaneously, effectively prevents the generation of dysentery;
9, lemon fruit vinegar can enhance immunity power.Contain abundant VITAMINs and amino acid in the fruit vinegar, can be in vivo and calcareous acetic acid synthesized calcium, strengthen calcareous absorption, make health strongr.Also contain abundant vitamins C in the fruit vinegar, vitamins C is a kind of powerful inhibitor, can prevent cell carcinogenesis and delaying cell aging, increases the resistibility of health.
To the above-mentioned explanation of the disclosed embodiments, make this area professional and technical personnel can realize or use the present invention.Multiple modification to these embodiment will be conspicuous concerning those skilled in the art, and defined General Principle can realize under the situation that does not break away from the spirit or scope of the present invention in other embodiments among this paper.Therefore, the present invention will can not be restricted to these embodiment shown in this paper, but will meet and principle disclosed herein and features of novelty the wideest corresponding to scope.
Claims (5)
1. the working method of a lemon fruit vinegar is characterized in that, comprises the steps:
(1), prepare raw material according to following mass fraction:
Lemon fermented former vinegar: 65-74 part;
Lemon honey: 8-10 part;
Monocrystal rock sugar: 3-5 part;
Lemon peel extraction liquid: 0.3-0.5 part;
Lemon extraction liquid: 0.2-0.3 part;
Lemon juice: 15-20 part;
Wherein: the preparation of lemon fermented former vinegar: lemon is really pulled an oar or squeezes the juice after cleaning, and filter and remove residue is again through obtaining lemon fermented former vinegar after zymamsis, acetic fermentation, the smart filter, subsequent use after adjustment pol and the acidity;
The preparation of lemon pericarp extraction liquid: choose yellow lemon and get its pericarp, with the extraction of edible ice acetic acid, usage ratio, Glacial acetic acid min. 99.5: the proportional range of lemon pericarp is 3:1～5:1, and extraction liquid is subsequent use;
The preparation of lemon extraction liquid: choose lemon in full bloom, with the extraction of edible ice acetic acid, usage ratio, Glacial acetic acid min. 99.5: the proportional range of lemon pericarp is 3:1～5:1, and extraction liquid is subsequent use;
(2), according to above-mentioned mass fraction allotment raw material, process the lemon fruit vinegar finished product after forming homogeneous.
2. according to the working method of the said lemon fruit vinegar of claim 1, it is characterized in that, in the preparation of lemon pericarp extraction liquid; Glacial acetic acid min. 99.5: the proportional range of lemon pericarp is 4:1; Divide three extractions, for the first time, the Glacial acetic acid min. 99.5 of extraction for the second time: the ratio of lemon pericarp is pressed 1.5:1 respectively, Glacial acetic acid min. 99.5 for the third time: the ratio of lemon pericarp is pressed 1:1; Extract one week of time each time, extraction liquid merges subsequent use.
3. according to the working method of the said lemon fruit vinegar of claim 1, it is characterized in that, in the preparation of lemon extraction liquid; Glacial acetic acid min. 99.5: the proportional range of lemon is 4: 1; Divide three extractions, for the first time, the Glacial acetic acid min. 99.5 of extraction for the second time: the ratio of lemon is respectively by 1.5: 1, and Glacial acetic acid min. 99.5 for the third time: the ratio of lemon was pressed 1: 1; Extract one week of time each time, extraction liquid merges subsequent use.
4. according to the working method of the said lemon fruit vinegar of claim 1, it is characterized in that the lemon juice in the step (1) is that yellow lemon is produced with squeeze the juice at present at present.
5. according to the working method of the said lemon fruit vinegar of claim 1, it is characterized in that, in the step (2), according to above-mentioned mass fraction allotment raw material, form homogeneous after, process the lemon fruit vinegar finished product after bottled, sterilization, the cooling.
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| CN201210282432.7A CN102757884B (en) | 2012-08-09 | 2012-08-09 | Method for producing lemon vinegar |
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| CN201210282432.7A CN102757884B (en) | 2012-08-09 | 2012-08-09 | Method for producing lemon vinegar |
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| CN102757884A true CN102757884A (en) | 2012-10-31 |
| CN102757884B CN102757884B (en) | 2014-05-28 |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104560621A (en) * | 2013-10-23 | 2015-04-29 | 镇江市悦源醋业有限公司 | Lemon vinegar |
| CN104560599A (en) * | 2014-12-18 | 2015-04-29 | 柯利佳 | Preparation method of lemon vinegar |
| CN104789428A (en) * | 2014-01-16 | 2015-07-22 | 广东盆地一号生物产业有限公司 | Lemon vinegar and preparation method thereof |
| CN105018327A (en) * | 2015-08-11 | 2015-11-04 | 昆明拓东调味食品有限公司 | Lemon vinegar and production process thereof |
| CN105838575A (en) * | 2016-04-25 | 2016-08-10 | 吴琼 | Edible health-care lemon vinegar and preparation method thereof |
| CN109370867A (en) * | 2018-09-26 | 2019-02-22 | 镇江市京江醋业有限公司 | A kind of production method of lemon vinegar |
| CN115491282A (en) * | 2022-10-27 | 2022-12-20 | 上海宝鼎酿造有限公司 | Lemon vinegar and preparation method thereof |
Citations (1)
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| CN102283409A (en) * | 2011-07-06 | 2011-12-21 | 湘西自治州边城醋业科技有限责任公司 | Production process of ponkan fruit vinegar beverage |
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- 2012-08-09 CN CN201210282432.7A patent/CN102757884B/en not_active Expired - Fee Related
Patent Citations (1)
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| CN102283409A (en) * | 2011-07-06 | 2011-12-21 | 湘西自治州边城醋业科技有限责任公司 | Production process of ponkan fruit vinegar beverage |
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| 娄明等: "蜂蜜柑橘果醋饮料生产工艺研究", 《食品与发酵科技》, vol. 45, no. 4, 31 August 2009 (2009-08-31) * |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104560621A (en) * | 2013-10-23 | 2015-04-29 | 镇江市悦源醋业有限公司 | Lemon vinegar |
| CN104789428A (en) * | 2014-01-16 | 2015-07-22 | 广东盆地一号生物产业有限公司 | Lemon vinegar and preparation method thereof |
| CN104560599A (en) * | 2014-12-18 | 2015-04-29 | 柯利佳 | Preparation method of lemon vinegar |
| CN105018327A (en) * | 2015-08-11 | 2015-11-04 | 昆明拓东调味食品有限公司 | Lemon vinegar and production process thereof |
| CN105018327B (en) * | 2015-08-11 | 2017-07-04 | 昆明拓东调味食品有限公司 | A kind of lemon vinegar and its production technology |
| CN105838575A (en) * | 2016-04-25 | 2016-08-10 | 吴琼 | Edible health-care lemon vinegar and preparation method thereof |
| CN109370867A (en) * | 2018-09-26 | 2019-02-22 | 镇江市京江醋业有限公司 | A kind of production method of lemon vinegar |
| CN115491282A (en) * | 2022-10-27 | 2022-12-20 | 上海宝鼎酿造有限公司 | Lemon vinegar and preparation method thereof |
| CN115491282B (en) * | 2022-10-27 | 2023-10-03 | 上海宝鼎酿造有限公司 | Preparation method of lemon vinegar and lemon vinegar |
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| CN102757884B (en) | 2014-05-28 |
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Application publication date: 20121031 Assignee: Sichuan province Anyue County Lvyuan lemon Development Co. Ltd. Assignor: Tang Jiang Contract record no.: 2015510000150 Denomination of invention: Method for producing lemon vinegar Granted publication date: 20140528 License type: Exclusive License Record date: 20151207 |
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