CN102813146A - Simultaneous production method of hawthorn raw pulp and fruit vinegar stock solution - Google Patents
Simultaneous production method of hawthorn raw pulp and fruit vinegar stock solution Download PDFInfo
- Publication number
- CN102813146A CN102813146A CN2012102680176A CN201210268017A CN102813146A CN 102813146 A CN102813146 A CN 102813146A CN 2012102680176 A CN2012102680176 A CN 2012102680176A CN 201210268017 A CN201210268017 A CN 201210268017A CN 102813146 A CN102813146 A CN 102813146A
- Authority
- CN
- China
- Prior art keywords
- hawthorn
- fruit
- stock solution
- fruit vinegar
- mother liquor
- 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
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Alcoholic Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a simultaneous production method of hawthorn raw pulp and fruit vinegar stock solution. The method comprises the steps of stoning harvested hawthorn, pulping, sterilizing by soaking with brewed liquor, steaming to remove liquor, packaging fruit vinegar stock solution with jar, and vacuum-packaging hawthorn raw pulp. The method makes use of fruit with high sour taste not suitable for direct service, injured fruits, premature and falloff fruits; improves hawthorn utilization rate; realizes graded sales of hawthorn; and improves attraction of hawthorn products. The fruit vinegar stock solution can be used as stock solution for edible vinegar in household and restaurant to improve flavor, and avoid addition of preservative and harmful additive. The production method adopts new sterilizing process, improves cooking safety and taste diversity, and provides digestion/appetite promoting components and products in the fields of fruit jam and vinegar.
Description
Technical field
The present invention relates to a kind of hawthorn magma and fruit vinegar mother liquor interlock system making method, specifically: be the production technology of a kind of synchronized generation hawthorn magma and fruit vinegar mother liquor, belong to the food engineering field.
Background technology
Now jam all is the food that loses original flavor that adds behind the foreign substance, and the jam of hawthorn original flavor can only be processed voluntarily, vinegar also all be contain anticorrisive agent, additive is multiple, various.Food additives and anticorrisive agent exceed standard becomes a persistent ailment of harm health of people, and hawthorn magma, fruit vinegar mother liquor are not seen the report of commercialization and the public information of research; Adopt the haw products and the vinegar sterilizing methods of brewing spirit sterilization also not to see the report of information disclosure.
Summary of the invention
The invention discloses a kind of hawthorn magma and fruit vinegar mother liquor interlock system making method; The hawthorn stoning of plucking, pulp slurrying, brewed wine liquid immersion sterilization, steam are taken off wine, the encapsulation of fruit vinegar mother liquor pickle jar, hawthorn magma Vacuum Package; Adopt this method; The iron fruit that should not directly eat something rare, that acidity is big of hawthorn collecting period capable of using, profile permanent disability fruit, inferior fruit or precocity are fallen fruit, have improved hawthorn utilization rate and classification sale hawthorn and have improved the sense organ interest of people to hawthorn, and produced simultaneously fruit vinegar mother liquor is made the mother liquor of vinegar certainly as family, restaurant; Use and modulated mouthfeel at that time, avoid the absorption of anticorrisive agent, harmful additive.
A kind of hawthorn magma and fruit vinegar mother liquor interlock system making method is characterized in that: the hawthorn stoning of plucking, pulp slurrying, brewed wine liquid immersion sterilization, steam are taken off wine, the encapsulation of fruit vinegar mother liquor pickle jar, hawthorn magma Vacuum Package.
The present invention has following characteristic:
1. the fruit vinegar mother liquor takes off condensate liquid, grape wine virgin pulp liquid, the wolfberry fruit syrup 3:3 of wine according to hawthorn caryoplasm, sour pears caryoplasm, steam; The 2:1:1 mixed.
2. the redness of matrimony vine has improved the vision good opinion of people to acidity.
3. sweet-smelling vinous has improved the appetite of people to food.
4. the combination digesting and appetizing of hawthorn and sour pears.
5. the redness of matrimony vine has improved the vision good opinion of people to acidity, and sweet-smelling vinous has improved the appetite of people to food, the combination digesting and appetizing of hawthorn and sour pears.
The specific embodiment
The selection of wine liquid:
The wine liquid more than 65 ° of selecting for use grain to brewage, the distillation virgin pulp liquid for traditional handicraft is made refrigerates to 20 degrees centigrade autumn and winter, indoor environment temperature spring and summer.
The general principle of the selection of raw material:
1 forbids that corrupt article get into.
2 classifications utilize principle, that is: big direct-edible as finished product fruit of profile, sense organ defective products and fruitlet processing slurrying.
The selection of hawthorn:
Screening and wind hawthorn, washing can be exempted in the place of production of no industrial dust and gaseous contamination.
Adopt tradition and method in common stoning, respectively Chinese hawthorn seed and pulp are ground pulping and pulverize pulping.
The selection of acid pears:
The skin and the fruit stone of sour pears are stayed, and sour pears meat is preserved according to the tinned fruit processing method as directly edible fruit chunk.
Sour pears skin and fruit stone are pulverized pulping.
The selection of grape virgin pulp liquid:
Do not add the grape wine liquid of foreign substance, can select the grape of collecting period for use yet, add the above brewing spirit of 100g alcoholic strength 65 degree, 60 ℃ of environment temperatures (electric cooker insulation shelves temperature), airtight sealing up for safekeeping 12 hours according to every 1000g grape.
The selection of matrimony vine virgin pulp liquid:
The dry wolfberry of natural drying is pulverized pulping.
Container selection:
Hawthorn magma is selected glass preserving jar for use.
Adopt the glass preserving jar packing when fruit vinegar mother liquor dispatches from the factory, the field of employment is selected the pickle jar encapsulation for use, and every 100g fruit vinegar mother liquor can add the 2000g cool plain boiled water that dries in the air after boiled.
The selection of process equipment:
Grind pulping equipment: the equipment of meat grinder type, twice attrition process of raw material.
The pure pulping equipment of powder: general food disintegrating apparatus or haw pulp process equipment.
The steam steam box: culinary art is with the similar steam chest of steamed sweet bun machine.
The sterilization process process:
1 mixed pulp (Chinese hawthorn seed pulp, FRUCTUS CRATAEGI pulp, sour pears drupe slurry) and wine according to 1:1, soak and precipitate 4 hours after, overflow wine liquid, wine liquid uses repeatedly, adds according to quantity.
2 pulps are sent into the steam steam box, and stifling 10 minutes of steam connects cold pipeline with the steam exhaust-gas mouth of pipe, and distillation also retains.
3. the FRUCTUS CRATAEGI pulp is according to the packing of vial tinned fruit technology of the package.
4. after Chinese hawthorn seed pulp, sour pears drupe slurry mix according to prescription together with other grape wine virgin pulp liquids, wolfberry fruit syrup, according to the packing of tinned fruit technology of the package.
Daily edible modulator approach:
Hawthorn magma: when eating, the fruit in season mixing back of interpolation sugar, honey and various mouthfeels directly eats and processes the back and eats.
Fruit vinegar mother liquor: add honey, salt when edible.
Beneficial effect:
Improve the hawthorn utilization rate, reduced risk and harm that human body is taken in food preservative, food additives.
Improved culinary art processing safety and multiple tastes property,, increased the composition of food diversity and digesting and appetizing in jam and vinegar field.
Processing fruits face sterilization new technology and new technology have been increased.
Reduce food processing water consumption and blowdown.
Increase the kind of processing fruits byproduct synchronous production.The fruit that synchronous production sense organ for example of the present invention is good, pulp, fruit vinegar mother liquor, sour pears meat.
Claims (2)
1. hawthorn magma and fruit vinegar mother liquor interlock system making method is characterized in that: with the hawthorn stoning of plucking, pulp slurrying, brewed wine liquid soak sterilization, steam takes off wine, the encapsulation of fruit vinegar mother liquor pickle jar, hawthorn magma Vacuum Package.
2. hawthorn magma according to claim 1 and fruit vinegar mother liquor interlock system making method is characterized in that: the fruit vinegar mother liquor takes off condensate liquid, grape wine virgin pulp liquid, the wolfberry fruit syrup 3:3:2:1:1 mixed of wine according to hawthorn caryoplasm, sour pears caryoplasm, steam.
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012102680176A CN102813146A (en) | 2012-08-01 | 2012-08-01 | Simultaneous production method of hawthorn raw pulp and fruit vinegar stock solution |
| PCT/CN2012/082890 WO2014019290A1 (en) | 2012-08-01 | 2012-10-13 | Synchronous manufacturing method for hawthorn raw pulp and fruit vinegar mother liquor |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012102680176A CN102813146A (en) | 2012-08-01 | 2012-08-01 | Simultaneous production method of hawthorn raw pulp and fruit vinegar stock solution |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102813146A true CN102813146A (en) | 2012-12-12 |
Family
ID=47297859
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012102680176A Pending CN102813146A (en) | 2012-08-01 | 2012-08-01 | Simultaneous production method of hawthorn raw pulp and fruit vinegar stock solution |
Country Status (2)
| Country | Link |
|---|---|
| CN (1) | CN102813146A (en) |
| WO (1) | WO2014019290A1 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104974916A (en) * | 2015-06-29 | 2015-10-14 | 广西大学 | Hawthorn vinegar and preparation method thereof |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1087490A (en) * | 1992-12-04 | 1994-06-08 | 山东省果树研究所 | A kind of preparation method of health haw drink and product |
| CN100420396C (en) * | 2005-08-18 | 2008-09-24 | 闫斌 | Beverage contg. haw and fruit vinegar, and its prodn. process |
| CN101411534B (en) * | 2008-11-15 | 2012-07-04 | 宋玉秀 | Technique for producing haw fruit vinegar |
-
2012
- 2012-08-01 CN CN2012102680176A patent/CN102813146A/en active Pending
- 2012-10-13 WO PCT/CN2012/082890 patent/WO2014019290A1/en active Application Filing
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104974916A (en) * | 2015-06-29 | 2015-10-14 | 广西大学 | Hawthorn vinegar and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| WO2014019290A1 (en) | 2014-02-06 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103948120B (en) | A kind of guava fruit vinegar beverage and processing method thereof | |
| CN102827741A (en) | Producing method of fresh fruit wine, winy preserved fruits and winy jam | |
| CN102726794A (en) | Mulberry composite fruit and vegetable juice beverage and preparation method thereof | |
| CN103431371A (en) | Deep processing process for edible mushrooms | |
| CN108013352A (en) | A kind of production method of the good instant-rice of rehydration performance | |
| CN105230866A (en) | Pineapple fruit-flavored tartary buckwheat tea and preparation method thereof | |
| KR101885684B1 (en) | Beverage comprising Radish juice and pear juice and the manufacturing method thereof | |
| CN105077042A (en) | Snow-pear loquat can and preparation method thereof | |
| CN105248816A (en) | Health care preserved fruit and preparation method of health care preserved fruit | |
| KR20140119401A (en) | Cabbage extract using a method of manufacturing fermented cabbage juice | |
| CN103766682A (en) | Multi-flavor jam and preparation method thereof | |
| CN107836683A (en) | A kind of sweet potato leaves jelly | |
| CN104839580A (en) | Lettuce micro-powder preparation technology | |
| CN102813146A (en) | Simultaneous production method of hawthorn raw pulp and fruit vinegar stock solution | |
| CN104187464A (en) | Preparation method of chimonobambusa quadrangularis bamboo shoot powder | |
| CN104170963A (en) | Goose health yoghurt and preparation method thereof | |
| CN108464432A (en) | A kind of preserved rice noodles production method | |
| CN103013802A (en) | Fresh red bayberry wine and winey red bayberries | |
| KR20130078160A (en) | Manufacturing method of kimchi seasoning | |
| CN103315240B (en) | Mulberry can preparation method | |
| CN111134299A (en) | Hawthorn composite fruitcake and preparation method thereof | |
| CN110742227A (en) | Preparation method of akebia trifoliata fruit powder instant solid beverage | |
| CN104432306A (en) | Fruit fermented beverage and preparation method thereof | |
| CN104170985A (en) | Calcium-supplementing bone meal milk and preparation method thereof | |
| CN103099095A (en) | Preparation method of crystal cherry zongzi |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20121212 |