CN102888332B - Preparation method of red date vinegar - Google Patents

Preparation method of red date vinegar Download PDF

Info

Publication number
CN102888332B
CN102888332B CN 201210423292 CN201210423292A CN102888332B CN 102888332 B CN102888332 B CN 102888332B CN 201210423292 CN201210423292 CN 201210423292 CN 201210423292 A CN201210423292 A CN 201210423292A CN 102888332 B CN102888332 B CN 102888332B
Authority
CN
China
Prior art keywords
fermentation
jujube juice
vinegar
fruit wine
red date
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.)
Expired - Fee Related
Application number
CN 201210423292
Other languages
Chinese (zh)
Other versions
CN102888332A (en
Inventor
杨天录
王文海
杨立
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
BAIYIN JINGRUN BIOTECHNOLOGY Co Ltd
Original Assignee
BAIYIN JINGRUN BIOTECHNOLOGY Co Ltd
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by BAIYIN JINGRUN BIOTECHNOLOGY Co Ltd filed Critical BAIYIN JINGRUN BIOTECHNOLOGY Co Ltd
Priority to CN 201210423292 priority Critical patent/CN102888332B/en
Publication of CN102888332A publication Critical patent/CN102888332A/en
Application granted granted Critical
Publication of CN102888332B publication Critical patent/CN102888332B/en
Expired - Fee Related legal-status Critical Current
Anticipated expiration legal-status Critical

Links

Abstract

The invention relates to a preparation method of red date vinegar. The preparation method is characterized by comprising the specific steps as follows: a, preparing red date juice; b, fermenting fruit wine; c, fermenting fruit vinegar; and d, clearing and filtering. According to the preparation method, the red dates are used as raw materials to produce the red date vinegar and the advantage that the red dates are high in sugar content (monosaccharide and oligosaccharide) and free of saccharification process during the fermentation can be fully utilized, so that the fruit vinegar which is rich in nutrition and high in acetic acid content can be produced; and through the processing of the red date vinegar, the utilization rate of the red dates is enlarged and the commodity value thereof is improved.

Description

A kind of preparation method of red date vinegar
Technical field
The present invention relates to nutrient health-care beverage field, especially a kind of preparation method of red date vinegar.
Background technology
Red date has another name called date, is good natural health nourishing food.Just be listed in since ancient times one of " five fruits " (peach, Lee, plum, apricot, jujube), with a long history.Date have the good reputation of " natural complex ball ".Red date is rich in nutrition, and dried jujube sugar degree up to 60%, is that other fruit is incomparable.The product major part is the extra dry red wine jujube, and next has the series product such as fresh-keeping jujube, candied date, leisure jujube food, concentrated jujube juice, jujube paste, jujube vinegar, jujube wine, jujube beverage.With regard to jujube vinegar, its complete processing mostly is greatly one time fermentation, and its defective shows as significantly: raw material availability is low, and fermentation time is long, and is wayward, mouthfeel bitterness etc.
Summary of the invention
The object of the invention is to avoid the deficiencies in the prior art, a kind of preparation method of red date vinegar is provided, the method adopts Secondary Fermentation, and acetic acid content is high, and having supplements the nutrients has the function of health care concurrently.
For achieving the above object, the technical scheme that the present invention takes is: a kind of preparation method of red date vinegar is characterized in that: concrete steps are as follows:
A, preparation jujube juice: after first the cleaning up red dates of selecting being drained, be baked to little Jiao shinny on baking machine, put into steeping tank, add 50-60 ℃ of hot-water soak 1-2h, after the red date suction is restored, clean up, put into steam cooker, in expecting that the ratio of quality than 1:4 adds the pure water of boiling to carry out boiling, stir simultaneously, treat that fructus corni breaks, pulp is soft rotten, boiling is complete, carry out again separating and filtering, get jujube juice;
B, fermentation fruit wine: jujube juice is pumped into regulate sugar in material-compound tank, making its sugar content is 13%-15%, and regulating jujube juice pH value with citric acid is 4-4.5, jujube juice is heated to more than 80 ℃, stir simultaneously, insulation 0.5-1h is cooled to 35-45 ℃ after the sterilization that carries out disinfection, stop stirring, pump in fruit wine fermentation tank, open and stir, when feed temperature is 35 ± 1 ℃, 10% access active dry yeast by feed liquid ferments, and gets the fruit wine mash;
C, fermentation fruit vinegar: the fruit wine mash is squeezed into the acetic fermentation tower, and good liquid acetic bacterial classification carries out liquid state fermentation to access activation by 10% of fruit wine mash;
D, clarification filtration: the jujube vinegar that will ferment is squeezed in hold-up vessel, heating 2 min under 95 ℃, cooling after, use diatomite filtration, acidity is adjusted to 3.5%-5%, sterilization is packed.
Described step a prepares the separating and filtering in jujube juice, adopts separating centrifuge to separate, and removes the red date body refuse, collects jujube juice, and jujube juice is heated to 60-70 ℃, pumps into plate-and-frame filter press and filters, and obtains clarifying bright jujube juice.
Fermentation concrete grammar in described step b fermentation fruit wine is as follows:
(1) the fermentation initial stage is three days, starts stirring every day, stirs 10-30min, makes fermentation
The temperature of mash remains on 30-40 ℃;
(2) ferment middle is two days, the fermentation animated period, and the temperature of fermentor tank is not higher than 40 ℃;
(3) the fermentation later stage, the temperature of fermentor tank is during lower than 20 ℃, and fermentation is completed, and the fermentation period of fruit wine is controlled to be 7-9 days.
Liquid state fermentation in described step c fermentation fruit vinegar, temperature is controlled at 28 ℃-38 ℃, and fermentation time is 82-86h.
The activation method of described liquid acetic bacterial classification is: use the acetic bacteria slant strains, first access to shaking table cultivation 24 h in little triangular flask, its substratum is the acetic bacteria nutrient solution, and then be linked into large triangular flask, cultivate 24 h with shaking table, the substratum that large triangular flask is cultivated is the clarifying jujube juice of soluble solid content 2%, ethanol content 3%, shaking speed 200 r/min.Described pure water is prepared from through quartz sand filtration post, charcoal absorption, the softening tower of positively charged ion, accurate filter and reverse osmosis membrane.
The invention has the beneficial effects as follows:
1, take red date as the raw material production red date fruit vinegar, can take full advantage of the high sugar degree of red date (great majority are all monose and oligose), do not need the advantage of Mashing process during fermentation, can produce the fruit vinegar nutritious, that acetic acid content is high.
2, adopt Secondary Fermentation, technique is easily controlled, and mouthfeel is good.
3, the processing of red date vinegar has enlarged the utilization ratio of red date, has improved its commodity value.
4, red date vinegar is a kind of pure natural beverage, can supplement the nutrients and have the function of health care concurrently, be rich in the trace elements such as the useful vitamin A of pair HUMAN HEALTH, B1, B2, C, E and more than ten kind of organic acid and calcium, phosphorus, iron, potassium, zinc, can effectively promote human calcium's absorption, applicable crowd is wide.
Embodiment
Below principle of the present invention and feature are described, example only be used for to be explained the present invention, is not be used to limiting scope of the present invention.
Embodiment 1, a kind of preparation method of red date vinegar, and concrete steps are as follows:
A, preparation jujube juice: after first the cleaning up red dates of selecting being drained, be baked to little Jiao shinny on baking machine, put into steeping tank, add 50-60 ℃ of hot-water soak 1-2h, after the red date suction is restored, clean up, put into steam cooker, in expecting that the ratio of quality than 1:4 adds the pure water of boiling to carry out boiling, stir simultaneously, treat that fructus corni breaks, pulp is soft rotten, boiling is complete, carry out again separating and filtering, get jujube juice; Described pure water is prepared from through quartz sand filtration post, charcoal absorption, the softening tower of positively charged ion, accurate filter and reverse osmosis membrane.
B, fermentation fruit wine: jujube juice is pumped into regulate sugar in material-compound tank, making its sugar content is 13%-15%, and regulating jujube juice pH value with citric acid is 4-4.5, jujube juice is heated to more than 80 ℃, stir simultaneously, insulation 0.5-1h is cooled to 35-45 ℃ after the sterilization that carries out disinfection, stop stirring, pump in fruit wine fermentation tank, open and stir, when feed temperature is 35 ± 1 ℃, 10% access active dry yeast by feed liquid ferments, and gets the fruit wine mash;
C, fermentation fruit vinegar: the fruit wine mash is squeezed into the acetic fermentation tower, and good liquid acetic bacterial classification carries out liquid state fermentation to access activation by 10% of fruit wine mash;
D, clarification filtration: the jujube vinegar that will ferment is squeezed in hold-up vessel, heating 2 min under 95 ℃, cooling after, use diatomite filtration, acidity is adjusted to 3.5%-5%, sterilization is packed.
Described step a prepares the separating and filtering in jujube juice, adopts separating centrifuge to separate, and removes the red date body refuse, collects jujube juice, and jujube juice is heated to 60-70 ℃, pumps into plate-and-frame filter press and filters, and obtains clarifying bright jujube juice.
Fermentation concrete grammar in described step b fermentation fruit wine is as follows:
(1) the fermentation initial stage is three days, starts stirring every day, stirs 10-30min, makes fermentation
The temperature of mash remains on 30-40 ℃;
(2) ferment middle is two days, the fermentation animated period, and the temperature of fermentor tank is not higher than 40 ℃;
(3) the fermentation later stage, the temperature of fermentor tank is during lower than 20 ℃, and fermentation is completed, and the fermentation period of fruit wine is controlled to be 7-9 days.
Liquid state fermentation in described step c fermentation fruit vinegar, temperature is controlled at 28 ℃-38 ℃, and fermentation time is 82-86h.
The activation method of described liquid acetic bacterial classification is: use the acetic bacteria slant strains, first access to shaking table cultivation 24 h in little triangular flask, its substratum is the acetic bacteria nutrient solution, and then be linked into large triangular flask, cultivate 24 h with shaking table, the substratum that large triangular flask is cultivated is the clarifying jujube juice of soluble solid content 2%, ethanol content 3%, shaking speed 200 r/min.
The above is only preferred embodiment of the present invention, not in order to limiting the present invention, all any modifications of doing within the spirit and principles in the present invention, is equal to replacement, improvement etc., within all should being included in protection scope of the present invention.

Claims (1)

1. the preparation method of a red date vinegar, it is characterized in that: concrete steps are as follows:
a, preparation jujube juice: after first the cleaning up red dates of selecting being drained, be baked to little Jiao shinny on baking machine, put into steeping tank, add 50-60 ℃ of hot-water soak 1-2h, after the red date suction is restored, clean up, put into steam cooker, in expecting that the ratio of quality than 1:4 adds the pure water of boiling to carry out boiling, stir simultaneously, treat that fructus corni breaks, pulp is soft rotten, boiling is complete, carry out again separating and filtering, adopt separating centrifuge to separate, remove the red date body refuse, collect jujube juice, jujube juice is heated to 60-70 ℃, pumping into plate-and-frame filter press filters, obtain clarifying bright jujube juice, described pure water is prepared from through quartz sand filtration post, charcoal absorption, the softening tower of positively charged ion, accurate filter and reverse osmosis membrane,
B, fermentation fruit wine: jujube juice is pumped into regulate sugar in material-compound tank, making its sugar content is 13%-15%, and regulating jujube juice pH value with citric acid is 4-4.5, jujube juice is heated to more than 80 ℃, stir simultaneously, insulation 0.5-1h is cooled to 35-45 ℃ after the sterilization that carries out disinfection, stop stirring, pump in fruit wine fermentation tank, open and stir, when feed temperature is 35 ± 1 ℃, 10% access active dry yeast by feed liquid ferments, and gets the fruit wine mash;
C, fermentation fruit vinegar: the fruit wine mash is squeezed into the acetic fermentation tower, and good liquid acetic bacterial classification carries out liquid state fermentation to access activation by 10% of fruit wine mash, and temperature is controlled at 28 ℃-38 ℃, and fermentation time is 82-86h;
D, clarification filtration: the jujube vinegar that will ferment is squeezed in hold-up vessel, heating 2 min under 95 ℃, cooling after, use diatomite filtration, acidity is adjusted to 3.5%-5%, sterilization is packed;
Fermentation concrete grammar in described step b fermentation fruit wine is as follows:
(1) the fermentation initial stage is three days, starts stirring every day, stirs 10-30min, makes the temperature of fermentation liquid remain on 30-40 ℃;
(2) ferment middle is two days, the fermentation animated period, and the temperature of fermentor tank is not higher than 40 ℃;
(3) the fermentation later stage, the temperature of fermentor tank is during lower than 20 ℃, and fermentation is completed, and the fermentation period of fruit wine is controlled to be 7-9 days;
The activation method of described liquid acetic bacterial classification is: use the acetic bacteria slant strains, first access to shaking table cultivation 24 h in little triangular flask, its substratum is the acetic bacteria nutrient solution, and then be linked into large triangular flask, cultivate 24 h with shaking table, the substratum that large triangular flask is cultivated is the clarifying jujube juice of soluble solid content 2%, ethanol content 3%, shaking speed 200 r/min.
CN 201210423292 2012-10-30 2012-10-30 Preparation method of red date vinegar Expired - Fee Related CN102888332B (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN 201210423292 CN102888332B (en) 2012-10-30 2012-10-30 Preparation method of red date vinegar

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN 201210423292 CN102888332B (en) 2012-10-30 2012-10-30 Preparation method of red date vinegar

Publications (2)

Publication Number Publication Date
CN102888332A CN102888332A (en) 2013-01-23
CN102888332B true CN102888332B (en) 2013-11-06

Family

ID=47532016

Family Applications (1)

Application Number Title Priority Date Filing Date
CN 201210423292 Expired - Fee Related CN102888332B (en) 2012-10-30 2012-10-30 Preparation method of red date vinegar

Country Status (1)

Country Link
CN (1) CN102888332B (en)

Families Citing this family (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104130927A (en) * 2014-08-14 2014-11-05 兴平市宝航微生物工程有限责任公司 Preparation method of smoked red jujube vinegar
CN105420063A (en) * 2015-01-09 2016-03-23 杨立志 Red jujube vinegar brewing method
CN106167756A (en) * 2016-02-29 2016-11-30 南京工业大学 A kind of fermentation preparation improveing liquid local flavor vinegar
CN107304401A (en) * 2016-04-23 2017-10-31 祁阳县洺弘食品饮料有限公司 A kind of manufacture craft of jujube vinegar
CN108977333A (en) * 2018-08-30 2018-12-11 佛山科学技术学院 A kind of jujube longan compound fruit vinegar and its preparation process
CN110205232A (en) * 2019-06-14 2019-09-06 河南圆梦生物工程有限公司 A kind of date-wolfberry fruit health preserving vinegar and preparation method thereof
CN110591884A (en) * 2019-09-11 2019-12-20 现代酿造科技(西安)研究院 Preparation method of red date vinegar

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101125017A (en) * 2007-09-18 2008-02-20 西安天健医药科学研究所 Wild jujube vinegar beverage and preparation method thereof
CN101519631A (en) * 2009-04-07 2009-09-02 新疆农业大学 Production and preparation method of red jujube vinegar
CN101654647A (en) * 2009-09-27 2010-02-24 许朝辉 Fruit juice health care vinegar production method
CN101869333A (en) * 2010-05-28 2010-10-27 食品行业生产力促进中心 Jujube-acetic acid beverage and processing technic thereof

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS6188870A (en) * 1984-10-08 1986-05-07 Houshiyaku Inriyou Kk Healthy drink of adlay vinegar
JPS6255070A (en) * 1985-09-04 1987-03-10 Nippon Deetsu Shokuhin Kk Production of date vinegar
JPS6262149B2 (en) * 1985-09-04 1987-12-24 Nippon Deetsu Shokuhin Kk

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101125017A (en) * 2007-09-18 2008-02-20 西安天健医药科学研究所 Wild jujube vinegar beverage and preparation method thereof
CN101519631A (en) * 2009-04-07 2009-09-02 新疆农业大学 Production and preparation method of red jujube vinegar
CN101654647A (en) * 2009-09-27 2010-02-24 许朝辉 Fruit juice health care vinegar production method
CN101869333A (en) * 2010-05-28 2010-10-27 食品行业生产力促进中心 Jujube-acetic acid beverage and processing technic thereof

Also Published As

Publication number Publication date
CN102888332A (en) 2013-01-23

Similar Documents

Publication Publication Date Title
CN102888332B (en) Preparation method of red date vinegar
CN101531965B (en) Method for preparing pineapple peel residue fruit vinegar
CN104593219A (en) Fermented kiwi fruit vinegar and brewing method thereof
CN103881887A (en) Fruit vinegar and immobilized production method thereof
CN102154084B (en) Production method of wild kiwi fruit wine
CN101220331B (en) Method for producing double-bacterium ferment raspberry full juice fruit wine
CN101735935A (en) Jujube vinegar and brewing method thereof
CN104140922A (en) Method for making mulberry fruit vinegar drink
CN103087881B (en) Red date nutritive wine and preparation method thereof
CN103540465A (en) Brewing method of high factor concentrated wine
CN101376871A (en) Preparation of raspberry fruit vinegar
CN108823034A (en) A kind of brewing method of honey raisin tree fruit wine
CN101617847B (en) Production method of potato peel healthcare vinegar drink and product thereof
CN103789191A (en) Method for producing pineapple vinegar by utilizing full pineapple fruit
CN103146562A (en) Processing technology for red bayberry vinegar
CN101270326B (en) Method for preparing strawberry fermented juice
CN104312893A (en) Persimmon vinegar making method
CN104745364A (en) Processing method for peach wine
CN103815470A (en) Vinegar beverage with effects of clearing heat and removing toxicity
CN104745372A (en) Processing method for pear wine
CN103815469A (en) Vinegar beverage with vital energy and blood nourishing effect
CN103815463A (en) Vinegar beverage with yin nourishing and lung moisturizing effects
CN103815468A (en) Vinegar beverage with effects of appetizing and helping digestion
CN101649269B (en) Method for brewing longan cane-juice wine
CN105533359A (en) Production technology of red jujube vinegar acid 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
C14 Grant of patent or utility model
GR01 Patent grant
CF01 Termination of patent right due to non-payment of annual fee

Granted publication date: 20131106

Termination date: 20141030

EXPY Termination of patent right or utility model