CN103504295A - Apple vinegar beverage production method - Google Patents

Apple vinegar beverage production method Download PDF

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Publication number
CN103504295A
CN103504295A CN201310409755.2A CN201310409755A CN103504295A CN 103504295 A CN103504295 A CN 103504295A CN 201310409755 A CN201310409755 A CN 201310409755A CN 103504295 A CN103504295 A CN 103504295A
Authority
CN
China
Prior art keywords
fermentation
apple vinegar
beverage
apple
cider
Prior art date
Application number
CN201310409755.2A
Other languages
Chinese (zh)
Inventor
孟繁茂
Original Assignee
苏州萃智新技术开发有限公司
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 苏州萃智新技术开发有限公司 filed Critical 苏州萃智新技术开发有限公司
Priority to CN201310409755.2A priority Critical patent/CN103504295A/en
Publication of CN103504295A publication Critical patent/CN103504295A/en

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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 A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
    • 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 A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
    • A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
    • 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 A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
    • C12J1/00—Vinegar; Preparation or purification thereof
    • C12J1/04—Vinegar; Preparation or purification thereof from alcohol
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
    • C12J1/00—Vinegar; Preparation or purification thereof
    • C12J1/08—Addition of flavouring ingredients
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention discloses an apple vinegar beverage production method. According to the invention, fresh apple juice is subjected to twice fermentation and filtering, such that apple vinegar is obtained; the apple vinegar is diluted, and stevioside or xylitol is added for flavoring; and sterilization is carried out, such that the finished product of apple vinegar beverage is obtained. The produced apple vinegar beverage has clear color, rich nutrient, and sweet, sour, and delicious taste. The beverage can be directly drunk as a beverage, and is not needed to be diluted. The beverage has low irritation to intestines and stomach.

Description

A kind of production method of apple vinegar beverage
Technical field
The present invention relates to a kind of production method of fruit vinegar, be specifically related to a kind of production method of apple vinegar beverage.
Background technology
Apple vinegar is rich in aspartic acid, serine, the aminoacid ingredient of the needed by human body such as tryptophan, and 10 several mineral materials such as phosphorus, iron, zinc.Apple vinegar contains pectin, vitamin, mineral matter and ferment, its acid ingredient can be dredged softening blood vessel, killing pathogenic bacteria, strengthen immunity and the anti-virus ability of human body, improve digestive system, wash down alimentary canal, help the toxin of getting rid of joint, blood vessel and internal organs, regulate endocrine, there is obvious reduction blood fat and detoxifying health-care function.
A large amount of vitamin antioxidants in vinegar can enhance metabolism, and whitening sterilization, desalination melanin, eliminate aging cutin rapidly, supplement skin nutrient and moisture, promoting blood circulation and removing blood stasis, dwindle coarse pore, anti-oxidant, prevent color spot, whitening and softening skin, can make skin exquisiteness Paint Gloss, hair quality is submissive.In apple vinegar, the contained organic acid that enriches, can promote glycometabolism in human body, tired material lactic acid in muscle and acetone etc. is decomposed, thereby eliminates tired.The polyphenoils containing in apple vinegar can suppress the formation of peroxide in human body, alleviates the aging of cell, has good anti-aging effects.
Apple vinegar is popular on market, but the most taste of apple vinegar is on the market sourer, and stimulating intestine and stomach, is unfavorable for directly drinking, so a kind of, directly drinks, and the tasty and refreshing apple vinegar of mouthfeel is necessary.
Summary of the invention
The object of the present invention is to provide a kind of production method of the apple vinegar beverage that can directly drink.
The present invention is achieved through the following technical solutions:
A production method for apple vinegar beverage, comprises the following steps:
(1) prepare cider: fresh apple is cleaned, peeling, stoning, squeeze the juice;
(2) alcoholic fermentation: inoculum concentration is the 0.5-1.5% of cider weight, fermentation temperature is 25-30 ℃, fermentation time is 7-12 days;
(3) acetic fermentation: to the acetic acid bacteria that adds cider weight 0.5-1.5% in the zymotic fluid of (2) step, fermentation temperature is 28-35 ℃, and fermentation time is 20-30 days;
(4) filter: after normal temperature is placed 20-30 days, by filtering fermentation liquor, collect clear liquid;
(5) seasoning: will add appropriate stevioside glycosides after the apple vinegar dilution of gained;
(6) sterilization: pack after high temperature sterilization.
The production method of described a kind of apple vinegar beverage, can also add xylitol to carry out seasoning in (5) step, can also add jujube juice or blueberry juice toning seasoning.
The production method of described a kind of apple vinegar beverage, in (2) step, after fermentation, the alcoholic strength of cider is 3-7%.
The invention has the beneficial effects as follows the apple vinegar beverage color clarification of producing, sweet and sour taste, nutritious, can directly as beverage, drink, without dilution, to stomach, stimulate little.
The specific embodiment
Embodiment 1
(1) prepare cider: fresh apple is cleaned, peeling, stoning, squeeze the juice;
(2) alcoholic fermentation: inoculum concentration is 0.5% of cider weight, fermentation temperature is 30 ℃, fermentation time is 10 days;
(3) acetic fermentation: to the acetic acid bacteria that adds cider weight 0.5% in the zymotic fluid of (2) step, fermentation temperature is 35 ℃, and fermentation time is 25 days;
(4) filter: after normal temperature is placed 28 days, by filtering fermentation liquor, collect clear liquid;
(5) seasoning: will add appropriate stevioside glycosides after the apple vinegar dilution of gained;
(6) sterilization: pack after high temperature sterilization.
Embodiment 2
(1) prepare cider: fresh apple is cleaned, peeling, stoning, squeeze the juice;
(2) alcoholic fermentation: inoculum concentration is 1.5% of cider weight, fermentation temperature is 25 ℃, fermentation time is 12 days;
(3) acetic fermentation: to the acetic acid bacteria that adds cider weight 1.5% in the zymotic fluid of (2) step, fermentation temperature is 28 ℃, and fermentation time is 30 days;
(4) filter: after normal temperature is placed 30 days, by filtering fermentation liquor, collect clear liquid;
(5) seasoning: will add appropriate xylitol after the apple vinegar dilution of gained;
(6) sterilization: pack after high temperature sterilization.
Embodiment 3
(1) prepare cider: fresh apple is cleaned, peeling, stoning, squeeze the juice;
(2) alcoholic fermentation: inoculum concentration is 1.0% of cider weight, fermentation temperature is 28 ℃, fermentation time is 7 days;
(3) acetic fermentation: to the acetic acid bacteria that adds cider weight 1.0% in the zymotic fluid of (2) step, fermentation temperature is 30 ℃, and fermentation time is 20 days;
(4) filter: after normal temperature is placed 20 days, by filtering fermentation liquor, collect clear liquid;
(5) seasoning: will add appropriate jujube juice in the apple vinegar to gained;
(6) sterilization: pack after high temperature sterilization.

Claims (3)

1. a production method for apple vinegar beverage, is characterized in that, comprises the following steps:
(1) prepare cider: fresh apple is cleaned, peeling, stoning, squeeze the juice;
(2) alcoholic fermentation: inoculum concentration is the 0.5-1.5% of cider weight, fermentation temperature is 25-30 ℃, fermentation time is 7-12 days;
(3) acetic fermentation: to the acetic acid bacteria that adds cider weight 0.5-1.5% in the zymotic fluid of (2) step, fermentation temperature is 28-35 ℃, and fermentation time is 20-30 days;
(4) filter: after normal temperature is placed 20-30 days, by filtering fermentation liquor, collect clear liquid;
(5) seasoning: will add appropriate stevioside glycosides after the apple vinegar dilution of gained;
(6) sterilization: pack after high temperature sterilization.
2. the production method of a kind of apple vinegar beverage according to claim 1, is characterized in that, in (5) step, can also add xylitol to carry out seasoning, can also add jujube juice or blueberry juice toning seasoning.
3. the production method of a kind of apple vinegar beverage according to claim 1, is characterized in that, in (2) step, after fermentation, the alcoholic strength of cider is 3-7%.
CN201310409755.2A 2013-09-11 2013-09-11 Apple vinegar beverage production method CN103504295A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201310409755.2A CN103504295A (en) 2013-09-11 2013-09-11 Apple vinegar beverage production method

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201310409755.2A CN103504295A (en) 2013-09-11 2013-09-11 Apple vinegar beverage production method

Publications (1)

Publication Number Publication Date
CN103504295A true CN103504295A (en) 2014-01-15

Family

ID=49888151

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201310409755.2A CN103504295A (en) 2013-09-11 2013-09-11 Apple vinegar beverage production method

Country Status (1)

Country Link
CN (1) CN103504295A (en)

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103789187A (en) * 2014-01-17 2014-05-14 青岛琅琊台集团股份有限公司 Method for making isomaltulose vinegar
CN103948093A (en) * 2014-03-19 2014-07-30 桂玉平 Cranberry fruit vinegar beverage and processing method thereof
CN104130925A (en) * 2014-08-02 2014-11-05 哈尔滨伟平科技开发有限公司 Making method for apple vinegar beverage
CN105176786A (en) * 2015-09-10 2015-12-23 南宁隆盛农业科技有限公司 Jack fruit 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
CN106085808A (en) * 2016-08-31 2016-11-09 杨洪 A kind of apple vinegar

Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103789187A (en) * 2014-01-17 2014-05-14 青岛琅琊台集团股份有限公司 Method for making isomaltulose vinegar
CN103948093A (en) * 2014-03-19 2014-07-30 桂玉平 Cranberry fruit vinegar beverage and processing method thereof
CN103948093B (en) * 2014-03-19 2015-10-07 桂玉平 A kind of Cranberry fruit vinegar beverage and processing method thereof
CN104130925A (en) * 2014-08-02 2014-11-05 哈尔滨伟平科技开发有限公司 Making method for apple vinegar beverage
CN104130925B (en) * 2014-08-02 2015-09-30 林丹凤 A kind of making method of apple vinegar beverage
CN105176786A (en) * 2015-09-10 2015-12-23 南宁隆盛农业科技有限公司 Jack fruit 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
CN106085808A (en) * 2016-08-31 2016-11-09 杨洪 A kind of apple vinegar

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WD01 Invention patent application deemed withdrawn after publication

Application publication date: 20140115

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