CN103351996A - Production method for wax apple fruit vinegar - Google Patents

Production method for wax apple fruit vinegar Download PDF

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Publication number
CN103351996A
CN103351996A CN2013102927652A CN201310292765A CN103351996A CN 103351996 A CN103351996 A CN 103351996A CN 2013102927652 A CN2013102927652 A CN 2013102927652A CN 201310292765 A CN201310292765 A CN 201310292765A CN 103351996 A CN103351996 A CN 103351996A
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China
Prior art keywords
wax
apple
fruit vinegar
fermentation
sterilization
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CN2013102927652A
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Chinese (zh)
Inventor
潘剑峰
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潘剑峰
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Priority to CN2013102927652A priority Critical patent/CN103351996A/en
Publication of CN103351996A publication Critical patent/CN103351996A/en

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Abstract

The invention relates to a production method for wax apple fruit vinegar. The production method comprises the following steps: selecting and washing materials; slicing and sterilizing; pulping and enzymatically hydrolyzing; adjusting the acidity; performing alcoholic fermentation; performing acid spraying; sterilizing; filtering; and blending and canning. The fruit vinegar brings specific fresh and sweet taste of wax apple into full play, keeps the food therapy effect of the wax apple, and has the effects of moistening lung, relieving a cough, eliminating phlegm and cooling blood.

Description

A kind of wax-apple fruit vinegar production method
Technical field
The invention belongs to the processing technology of fruit vinegar field, especially a kind of wax-apple fruit vinegar production method.
Background technology
But wax-apple is the good fruit that disease is planted by a kind of Zhiduo County, and nature and flavor are sweet flat, function moistening lung, cough-relieving, eliminating phlegm, cool blood, convergence.Cure mainly the diseases such as xeropulmonary cough, hiccup are more than, bleeding hemorrhoids, pipe abdomen fullness, enteritis and dysentery, diabetes.Grind into powder also with the fruit stone charcoal and can control traumatic hemorrhage, the ulcer of lower limb.Wax-apple also has the tranquillizing by calming the heart dietary function, contains magnesium and calcium in the wax-apple, and the two acting in conjunction can be used to relax one's muscles and be neural, thereby body and mind is loosened, and avoids nervous, impatient irritability, helps sleeping.And the carbohydrate that contains can replenish the glucose that brain consumes, the phenomenons such as tired out, the irritability of alleviating that brain causes because glucose supplies is not enough that body occurs, dizziness, insomnia, night perspire, attention laxes, forgetful, extremely thirsty, thus play the effect of tranquilizing and allaying excitement.[in the prior art, patent of invention 201310055532 " a kind of making method of wax-apple jelly ", a kind of making method of wax-apple jelly is provided, take wax-apple, gelling gum, ultra-fine Rhizoma amorphophalli micropowder, white fungus fine powder as main raw material, produce the health type fruit jelly production that does not contain artificial color, being rich in nutrition nourishing function; 201110170645 " working method of wax-apple and wax-apple extracts " provide and have utilized biological enzymolysis technology to extract from wax-apple, after ultrafiltration, make the technology of wax-apple extract.Use wax-apple rarely to report as raw material deep processing development wax-apple fruit vinegar, also do not have related products to sell on the market.
Summary of the invention
The object of the invention is to overcome the deficiencies in the prior art, propose a kind ofly can keep the sour-sweet mouthfeel of wax-apple and the wax-apple fruit vinegar production method of nutritive ingredient.
Technical solution of the present invention is as follows:
A kind of production method of wax-apple fruit vinegar is characterized in that, described production stage is:
1. select materials and clean: select large a, regular shape, without scar, free from insect pests, ninety percent ripe wax-apple is rinsed the dirt on wax-apple surface well with flowing water.
2. section sterilization: will remove the sheet chankings that end to end wax-apple is cut into thick about 0.5cm with stainless steel knife, chankings is heated to the 95-98 ℃ of enzyme of sterilizing, go out, 20 seconds of heat-up time.
3. the enzymolysis of pulling an oar: with hollander juice is got in the fragmentation of wax-apple chankings, in fruit juice, added subsequently 0.1% polygalacturonase, under 60 ℃, leave standstill 1.5h, carry out enzymolysis to improve crushing juice rate.
4. acidity adjustment: detecting the content of sugar and acid, is 15%-16% with the honey sugar addition, and adjusting acidity with citric acid is 0.4%-0.7%.
5. zymamsis: fruit juice is cooled to 30 ℃, and inoculation yeast 0.1% is carried out zymamsis.Require temperature to maintain between 30-40 ℃, after 4-6 days, zymamsis finishes after alcohol reaches 7%-8%.
6. acetic fermentation: acetic fermentation is adjusted to the 5-8 degree for leaving standstill the surface fermentation method with the fruit juice wine essence, then puts into yeast 0.1% and shakes evenly, keep 30 ℃ and carry out surperficial standing for fermentation, after 2-3 days, liquid level has film to occur, and proves that sour bacterium mycoderm generates, acetic fermentation begins, stir 1-2 time every day at earlier fermentation, ferment middle stirs 3-4 time, and the later stage stirs 1-2 time, fermentation period is 20-25 days, and acidity can reach 6%-7%.
7. drench acid: adopt three cover circulation methods, add water in the 1:1 ratio to sour unstrained spirits every day, soaked 5-6 hour, until sour unstrained spirits residual acid, drenches adding 1%-2% salt after the acid 0.1% once.
8. sterilization: sterilization was carried out in the maintenance more than steam indirect heating to 80 ℃ of living vinegar in 10 minutes.
9. filter: the cooled fruit vinegar of sterilization is stored in the slurry tank, allows it naturally clarify and draws upper strata clarification fruit vinegar.
10. allocate tinning: adjustment acetic acid is 3.5%-5%, add potassium sorbate 0.07%, place aseptic tank temporary deployed fruit vinegar, it is good to use under sterile state through the carton package of sterilization, and the wax-apple fruit vinegar in the box is kept in the ecotopia of air, light and bacterium.
The present invention has compared with prior art kept nutrition and the fresh and sweet and distinctive fragrance of wax-apple substantially, has smooth and clear mouthfeel, and taste is sour-sweet moderate.Particularly having kept the dietotherapy composition of wax-apple, had the effect of moistening lung, cough-relieving, eliminating phlegm, cool blood, is nutritive food useful in modern's the life.
 
Specific implementation method:
Most preferred embodiment of the present invention is such.
The proportioning of producing the various raw materials of fruit vinegar is (be weight %): wax-apple Normal juice 50, citric acid 0.6, honey 15, salt 1, potassium sorbate 0.07, all the other are pure water.
The production method of a kind of wax-apple fruit vinegar of the present invention is characterized in that, the step of described production method is:
1. select materials and clean: select large a, regular shape, without scar, free from insect pests, ninety percent ripe wax-apple is rinsed the dirt on wax-apple surface well with flowing water.
2. section sterilization: will remove the sheet chankings that end to end wax-apple is cut into thick about 0.5cm with stainless steel knife, and be heated to 98 ℃ of enzymes of sterilizing, go out, 20 seconds of heat-up time.
3. the enzymolysis of pulling an oar: with hollander juice is got in the fragmentation of wax-apple chankings, in fruit juice, added subsequently 0.1% polygalacturonase, under 60 ℃, leave standstill 1.5h, carry out enzymolysis to improve crushing juice rate.
4. acidity adjustment: detecting the content of sugar and acid, is 15% with the honey sugar addition, and it is 0.6% that available citric acid is adjusted acidity.
5. zymamsis: fruit juice is cooled to 30 ℃, and inoculation yeast 0.1% is carried out zymamsis.Require temperature to maintain more than 30 ℃, after 6 days, zymamsis finishes after alcohol reaches 7%.
6. acetic fermentation: acetic fermentation is adjusted to 8 degree for leaving standstill the surface fermentation method with the fruit juice wine essence, then puts into yeast 0.1% and shakes evenly, keep 30 ℃ and carry out surperficial standing for fermentation, after 3 days, liquid level has film to occur, and proves that sour bacterium mycoderm generates, acetic fermentation begins, stir 2 times every day at earlier fermentation, ferment middle stirs 4 times, and the later stage stirs 2 times, fermentation period is 25 days, and acidity can reach 6%.
7. drench acid: adopt three cover circulation methods, add water in the 1:1 ratio to sour unstrained spirits every day, soaked 6 hours, until sour unstrained spirits residual acid, drenches adding 1% salt after the acid 0.1% once.
8. sterilization: sterilization was carried out in the maintenance more than steam indirect heating to 80 ℃ of living vinegar in 10 minutes.
9. filter: the cooled fruit vinegar of sterilization is stored in the slurry tank, allows it naturally clarify and draws upper strata clarification fruit vinegar.
10. allocate tinning: adjusting acetic acid is 5%, add potassium sorbate 0.07%, place aseptic tank temporary deployed fruit vinegar, it is good to use under sterile state through the carton package of sterilization, and the wax-apple fruit vinegar in the box is kept in the ecotopia of air, light and bacterium.
Wax-apple fruit vinegar beverage of the present invention is a kind of strong food of wax-apple fruital flavor that has.

Claims (1)

1. wax-apple fruit vinegar production method is characterized in that the production method step is:
1. select materials and clean: select large a, regular shape, without scar, free from insect pests, ninety percent ripe wax-apple is rinsed the dirt on wax-apple surface well with flowing water;
2. section sterilization: will remove the sheet chankings that end to end wax-apple is cut into thick about 0.5cm with stainless steel knife, and be heated to 95 98 ℃ of sterilizations, the enzyme that goes out, 20 seconds of heat-up time;
3. the enzymolysis of pulling an oar: with hollander juice is got in the fragmentation of wax-apple chankings, in fruit vinegar, added subsequently 0.1% polygalacturonase, under 60 ℃, leave standstill 1.5h, carry out enzymolysis to improve crushing juice rate;
4. acidity adjustment: detecting the content of sugar and acid, is 15% with the honey sugar addition 16%, it is 0.4% that available citric acid is adjusted acidity 0.7%;
5. zymamsis: fruit juice is cooled to 30 ℃, and inoculation yeast 0.1% is carried out zymamsis, and temperature maintains 30 Between 40 ℃, 4 After 6 days, when alcohol reaches 7% 8% rear zymamsis finishes;
6. acetic fermentation: acetic fermentation adjusts to 5 for leaving standstill the surface fermentation method with the fruit juice wine essence Then 8 degree are put into yeast 0.1% and are shaken evenly, keep 30 ℃ and carry out surperficial standing for fermentation, through 2 After 3 days, liquid level has film to occur, and proves that sour bacterium mycoderm generates, and acetic fermentation begins, and stirs 1 every day at earlier fermentation 2 times, ferment middle stirs 3 4 times, the later stage stirs 1 2 times, fermentation period is 20 25 days, acidity can reach 6% 7%;
7. drench acid: adopt three cover circulation methods, add water in the 1:1 ratio to sour unstrained spirits every day, soaks 5 6 hours, until sour unstrained spirits residual acid adds 1% after, drenching acid 0.1% once 2% salt;
8. sterilization: sterilization was carried out in the maintenance more than steam indirect heating to 80 ℃ of living vinegar in 10 minutes;
9. filter: the cooled fruit vinegar of sterilization is stored in the slurry tank, allows it naturally clarify and draws upper strata clarification fruit vinegar;
10. allocate tinning: adjusting fruit vinegar acid is 3.5% 5%, add potassium sorbate 0.07%, place aseptic tank temporary deployed fruit vinegar, it is good to use under sterile state through the carton package of sterilization, and the wax-apple fruit vinegar in the box is kept in the ecotopia of air, light and bacterium.
CN2013102927652A 2013-07-12 2013-07-12 Production method for wax apple fruit vinegar CN103351996A (en)

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Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103602560A (en) * 2013-12-05 2014-02-26 广西大学 Preparation method for wax apple fruit wine
CN104087500A (en) * 2014-07-25 2014-10-08 陈铭 Method for preparing miracle fruit vinegar
CN104336696A (en) * 2013-08-06 2015-02-11 北京市农林科学院 Nectarine and fruit vinegar beverage and preparation method thereof
CN104789434A (en) * 2015-05-23 2015-07-22 徐伟明 Cholesterol-lowering edible vinegar and preparation method thereof
CN105238669A (en) * 2014-06-25 2016-01-13 刘永 Making method of fructus broussonetiae fruit vinegar
CN105713811A (en) * 2016-04-14 2016-06-29 镇江市恒康调味品厂 Cherry fruit vinegar
CN106434267A (en) * 2016-09-13 2017-02-22 防城港市天红农业科技有限责任公司 Wax apple vinegar beverage and preparing method thereof

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2410969C1 (en) * 2009-10-27 2011-02-10 Олег Иванович Квасенков Wax apples food product production method
CN102228207A (en) * 2011-06-23 2011-11-02 韩金光 Method for processing wax apples and wax apple extract
CN102807948A (en) * 2012-09-06 2012-12-05 重庆大学 Method for making passion fruit vinegar

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2410969C1 (en) * 2009-10-27 2011-02-10 Олег Иванович Квасенков Wax apples food product production method
CN102228207A (en) * 2011-06-23 2011-11-02 韩金光 Method for processing wax apples and wax apple extract
CN102807948A (en) * 2012-09-06 2012-12-05 重庆大学 Method for making passion fruit vinegar

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
朱萍,等: "莲雾酒生产工艺的研究", 《山东食品发酵》 *
黎晓霞: "莲雾清汁饮料的加工工艺研究", 《安徽农业科学》 *

Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104336696A (en) * 2013-08-06 2015-02-11 北京市农林科学院 Nectarine and fruit vinegar beverage and preparation method thereof
CN103602560A (en) * 2013-12-05 2014-02-26 广西大学 Preparation method for wax apple fruit wine
CN105238669A (en) * 2014-06-25 2016-01-13 刘永 Making method of fructus broussonetiae fruit vinegar
CN104087500A (en) * 2014-07-25 2014-10-08 陈铭 Method for preparing miracle fruit vinegar
CN104087500B (en) * 2014-07-25 2015-10-21 陈铭 A kind of preparation method of mysterious fruit vinegar
CN104789434A (en) * 2015-05-23 2015-07-22 徐伟明 Cholesterol-lowering edible vinegar and preparation method thereof
CN105713811A (en) * 2016-04-14 2016-06-29 镇江市恒康调味品厂 Cherry fruit vinegar
CN106434267A (en) * 2016-09-13 2017-02-22 防城港市天红农业科技有限责任公司 Wax apple vinegar beverage and preparing method thereof

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Application publication date: 20131016