CN102757884B - Method for producing lemon vinegar - Google Patents
Method for producing lemon vinegar Download PDFInfo
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- CN102757884B CN102757884B CN201210282432.7A CN201210282432A CN102757884B CN 102757884 B CN102757884 B CN 102757884B CN 201210282432 A CN201210282432 A CN 201210282432A CN 102757884 B CN102757884 B CN 102757884B
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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 fruit vinegar field, exactly refer to a kind of production 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-sugar addition-sterilization-zymamsis---acetic fermentation-essence filter-allotment (water, xanthan gum, 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 taste of a, shortage lemon, local flavor is poor;
B, raw material mostly are inferior shedding or fruit wine inferior, and product inner quality is difficult to guarantee.
The production of c, lemon fruit vinegar, has passed through Secondary Fermentation (lemon juice is fermented into lemon wine, and lemon wine is fermented into lemon fruit vinegar again), and during the fermentation, the composition such as VITAMIN in lemon, mineral substance, amino acid, spices has been subject to loss in various degree.
Summary of the invention
For above-mentioned defect, the technical problem that the present invention solves is to provide a kind of production method of lemon fruit vinegar, can make lemon fruit vinegar keep the fruital taste of lemon, can replenish the loss of nutritive substance in Secondary Fermentation process, has guaranteed quality and the quality of product.
In order to solve above technical problem, the production 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 fruit is pulled an oar or squeezed the juice after cleaning, filter and remove residue obtains lemon fermented former vinegar after sugar addition and acidity again after zymamsis, acetic fermentation, essence filter, for subsequent use;
The preparation of lemon pericarp extraction liquid: choose yellow lemon and get its pericarp, use edible ice Extraction of Acetic Acid, usage ratio, Glacial acetic acid: the proportional range of lemon pericarp is 3:1～5:1, and extraction liquid is for subsequent use;
The preparation of lemon extraction liquid: choose lemon in full bloom, use edible ice Extraction of Acetic Acid, usage ratio, Glacial acetic acid: the proportional range of lemon is 3:1～5:1, and extraction liquid is for subsequent use;
(2), according to above-mentioned mass fraction allotment raw material, make lemon fruit vinegar finished product after forming homogeneous.
Preferably, in the preparation of lemon pericarp extraction liquid, Glacial acetic acid: the proportional range of lemon pericarp is 4:1, divide three extractions, the Glacial acetic acid extracting for the second time for the first time: the ratio of lemon pericarp is pressed respectively 1.5:1, Glacial acetic acid for the third time: the ratio of lemon pericarp is pressed 1:1, extraction time one week each time, extraction liquid merges for subsequent use.
Preferably, in the preparation of lemon extraction liquid, Glacial acetic acid: the proportional range of lemon is 4:1, divide three extractions, the Glacial acetic acid extracting for the second time for the first time: the ratio of lemon is pressed respectively 1.5:1, Glacial acetic acid for the third time: the ratio of lemon is pressed 1:1, extraction time one week each time, extraction liquid merges for subsequent use.
Preferably, the lemon juice in step (1) is that yellow lemon is now with now squeezing the juice and produce.
Preferably, in step (2), according to above-mentioned mass fraction allotment raw material, form after homogeneous, bottled, sterilization, make lemon fruit vinegar finished product after cooling.
Compared with prior art, the production method of lemon fruit vinegar provided by the invention, can make lemon fruit vinegar keep the fruital taste of lemon, can replenish the loss of nutritive substance in Secondary Fermentation process, has guaranteed quality and the quality of product, specific as follows:
A, strictly to use the Lemon fruit of high-quality be raw material, 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 taste of obvious lemon, has solved the problem that Lemon fruit fragrance lacks;
C, in lemon vinegar, allocate into lemon juice, lemon pericarp extraction liquid, lemon extraction liquid, the nutritive substances such as the VITAMIN that has been equivalent to supplement, mineral substance, amino acid, the nutritive substance losses such as the VITAMIN that causes in by Secondary Fermentation (lemon juice is fermented into lemon wine, and lemon wine is fermented into lemon fruit vinegar again), mineral substance, amino acid are reduced;
D, in lemon vinegar, allocate into lemon honey, because lemon honey not only has the nutritive ingredient of common honey, lemon honey has unique lemon fragrance of a flower, makes lemon fruit vinegar have unique fragrance and mouthfeel, has produced and has been in harmonious proportion the effect that is beyond one's reach with other spices;
The lemon fruit vinegar of e, this explained hereafter, both can make seasonings or protective foods, directly drank after also can being diluted allotment as beverage.
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 production method of the lemon fruit vinegar that the 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 after homogeneous, bottled, sterilization, make lemon fruit vinegar finished product after cooling.
Wherein: the preparation of lemon fermented former vinegar: Lemon fruit is pulled an oar or squeezed the juice after cleaning, filter and remove residue obtains lemon fermented former vinegar after sugar addition and acidity again after zymamsis acetic fermentation, essence filter, for subsequent use;
The preparation of lemon pericarp extraction liquid: choose yellow lemon and get its pericarp, use edible ice Extraction of Acetic Acid, usage ratio, Glacial acetic acid: the proportional range of lemon pericarp is 4:1, divide three extractions, the Glacial acetic acid extracting for the first time, for the second time: the ratio of lemon pericarp is pressed respectively 1.5:1, Glacial acetic acid for the third time: the ratio of lemon pericarp is pressed 1:1, extraction time one week each time, extraction liquid merges for subsequent use;
The preparation of lemon extraction liquid: choose lemon in full bloom; use edible ice Extraction of Acetic Acid; usage ratio; Glacial acetic acid: the proportional range of lemon is 4:1; divide three extractions, the Glacial acetic acid extracting for the first time, for the second time: the ratio of lemon is pressed respectively 1.5:1, Glacial acetic acid for the third time: the ratio of lemon is pressed 1:1; extraction time one week each time, extraction liquid merges for subsequent use;
Lemon honey is in lemon season floriferous, the honey that the honeybee of putting in a suitable place to breed in lemon orchard is adopted.
Preferably, the lemon juice in step (1) is that yellow lemon is now with now squeezing the juice and produce.
Compared with prior art, the production method of lemon fruit vinegar provided by the invention, can make lemon fruit vinegar keep the fruital taste of lemon, can replenish the loss of nutritive substance in Secondary Fermentation process, has guaranteed quality and the quality of product, specific as follows:
A, strictly to use the Lemon fruit of high-quality be raw material, 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 taste of obvious lemon, has solved the problem that Lemon fruit fragrance lacks;
C, in lemon vinegar, allocate into lemon juice, lemon pericarp extraction liquid, lemon extraction liquid, the nutritive substances such as the VITAMIN that has been equivalent to supplement, mineral substance, amino acid, the nutritive substance losses such as the VITAMIN that causes in by Secondary Fermentation (lemon juice is fermented into lemon wine, and lemon wine is fermented into lemon fruit vinegar again), mineral substance, amino acid are reduced;
D, in lemon vinegar, allocate into lemon honey, because lemon honey not only has the nutritive ingredient of common honey, lemon honey has unique lemon fragrance of a flower, makes lemon fruit vinegar have unique fragrance and mouthfeel, has produced and has been in harmonious proportion the effect that is beyond one's reach with other spices;
The lemon fruit vinegar of e, this explained hereafter, both can make seasonings or protective foods, directly drank after also can being diluted allotment as beverage, and the health-care effect of lemon fruit vinegar is:
1, Ginseng Extract, the organic acid being rich in lemon fruit vinegar, promotes carbohydrate metabolism in human body, and tired material lactic acid and acetone etc. in muscle are decomposed, thus Ginseng Extract;
2, reduce the sickness rate of hepatopathy, the abundant nutritive substances such as the citric acid containing in lemon fruit vinegar, amino acid, acetic acid, can improve removing toxic substances and the metabolic function of liver;
3, anti-ageing and lifting restoring consciouness, the formation of oxide compound in human aging process can be drawn up and reduce to lemon fruit vinegar.It is acid that fruit vinegar is, just base forming food after absorption of human body metabolism.Volatile matter and amino acid etc. in fruit vinegar has the cerebral nerve of stimulation maincenter, has the effect producing refreshing effect to the mind;
4, in lemon fruit vinegar, be rich in flavones, flavones has vessel softening, reduces the effect of blood fat and cholesterol, and " three height " crowd is had to good auxiliary therapeutic action;
5, lemon fruit vinegar has the fat effect of control, and the organic acid being rich in lemon fruit vinegar promotes body fat mass in human body metabolism, makes excess fat in human body be converted to physical consumption, and promotes the metabolism of human body sugar and protein, the effect of intrinsic fat-reducing;
6, lemon fruit vinegar is can also Antialcoholic liver-protecting anti-intoxication, and 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, citric acid, acetic acid, lactic acid, amino acid glycerine and aldehyde compound in fruit vinegar, infiltration by nutritive substance is moistened, can significantly improve skin-nourishing situation, make skin smooth delicate, can also promote vasodilation, strengthen blood circulation, make skin smooth simultaneously;
8, lemon fruit vinegar has stronger sterilizing ability, and fruit vinegar can kill and wound staphylococcus, the intestinal bacteria in enteron aisle simultaneously, effectively prevents the generation of dysentery;
9, lemon fruit vinegar can improve immunity of organisms.In fruit vinegar, contain abundant VITAMIN and amino acid, can be in vivo and calcareous acetic acid synthesized calcium, strengthen calcareous absorption, make health strongr.In fruit vinegar, also contain abundant vitamins C, vitamins C is a kind of powerful antioxidant, can prevent cell carcinogenesis and delaying cell aging, increases the resistibility of health.
To the above-mentioned explanation of the disclosed embodiments, make professional and technical personnel in the field can realize or use the present invention.To be apparent for those skilled in the art to the multiple modification of these embodiment, General Principle as defined herein can, in the situation that not departing from the spirit or scope of the present invention, realize in other embodiments.Therefore, the present invention will can not be restricted to these embodiment shown in this article, but will meet the widest scope consistent with principle disclosed herein and features of novelty.
Claims (5)
1. a production method for 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 fruit is pulled an oar or squeezed the juice after cleaning, filter and remove residue obtains lemon fermented former vinegar after sugar addition and acidity again after zymamsis, acetic fermentation, essence filter, for subsequent use;
The preparation of lemon pericarp extraction liquid: choose yellow lemon and get its pericarp, use edible ice Extraction of Acetic Acid, usage ratio, Glacial acetic acid: the proportional range of lemon pericarp is 3:1～5:1, and extraction liquid is for subsequent use;
The preparation of lemon extraction liquid: choose lemon in full bloom, use edible ice Extraction of Acetic Acid, usage ratio, Glacial acetic acid: the proportional range of lemon is 3:1～5:1, and extraction liquid is for subsequent use;
(2), according to above-mentioned mass fraction allotment raw material, make lemon fruit vinegar finished product after forming homogeneous.
2. the production method of lemon fruit vinegar according to claim 1, it is characterized in that, in the preparation of lemon pericarp extraction liquid, Glacial acetic acid: the proportional range of lemon pericarp is 4:1, divide three extractions, the Glacial acetic acid extracting for the first time, for the second time: the ratio of lemon pericarp is pressed respectively 1.5:1, Glacial acetic acid for the third time: the ratio of lemon pericarp is pressed 1:1, extraction time one week each time, extraction liquid merges for subsequent use.
3. the production method of lemon fruit vinegar according to claim 1, it is characterized in that, in the preparation of lemon extraction liquid, Glacial acetic acid: the proportional range of lemon is 4:1, divide three extractions, the Glacial acetic acid extracting for the first time, for the second time: the ratio of lemon is pressed respectively 1.5:1, Glacial acetic acid for the third time: the ratio of lemon is pressed 1:1, extraction time one week each time, extraction liquid merges for subsequent use.
4. the production method of lemon fruit vinegar according to claim 1, is characterized in that, the lemon juice in step (1) is that yellow lemon is now with now squeezing the juice and produce.
5. the production method of lemon fruit vinegar according to claim 1, is characterized in that, in step (2), according to above-mentioned mass fraction allotment raw material, forms after homogeneous, bottled, sterilization, makes lemon fruit vinegar finished product after cooling.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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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 CN102757884A (en) | 2012-10-31 |
| CN102757884B true CN102757884B (en) | 2014-05-28 |
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Families Citing this family (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 |
| 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 |
| 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 |
| 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 |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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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Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
Non-Patent Citations (2)
| Title |
|---|
| 果醋的产生和研制;雷玛莎;《中国调味品》;20010531(第5期);第7页左栏第3段 * |
| 雷玛莎.果醋的产生和研制.《中国调味品》.2001,(第5期),第7页左栏第3段. |
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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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Granted publication date: 20140528 Termination date: 20160809 |