CN103540515A

CN103540515A - Preparation method of roselle fruit vinegar

Info

Publication number: CN103540515A
Application number: CN201310422326.9A
Authority: CN
Inventors: 曹石; 吴义顺
Original assignee: Individual
Current assignee: Individual
Priority date: 2013-09-17
Filing date: 2013-09-17
Publication date: 2014-01-29

Abstract

The invention discloses a preparation method of roselle fruit vinegar, and belongs to the technical field of food brewing. The preparation method is characterized by comprising the steps of preparing the following materials in terms of 100 parts by weight: 40-50 parts of roselle juice, 30-35 parts of medlar juice, 8-10 parts of strawberry juice, 6-7 parts of honey and 6-8 parts of white granulated sugar; respectively pulping, extracting juice and mixing, pre-cooking, adding sugar, implementing alcoholic fermentation, implementing acetic fermentation, filtering, mixing, canning, sterilizing and the like. The product is strong in fruit flavor, unique in faint scent, rich in amino acid, organic acid, vitamin C and the like, and is favorable for regulating and balancing blood fat, enhancing calcium absorption, promoting child development, facilitating digestion and the like. The roselle fruit vinegar, as green and healthcare seasoning and healthcare food, has functions of clearing summer-heat, activating blood circulation and enriching blood, and beautifying.

Description

A kind of preparation method of Roselle fig vinegar

Technical field

The present invention relates to a kind of working method of fruit vinegar, especially relate to a kind of preparation method of Roselle fig vinegar.

Background technology

Hibiscus sabdariffa Linn is the annual natural food material medicinal herb of Malvaceae hibiscus plant, has another name called: Brachybotrys paridiformis etc., it has edible and medicinal duality.Its taste acid, cold in nature of Hibiscus sabdariffa Linn, is of value to and regulates and balancing blood fat, promotes calcareous absorption, promotes childhood development, promoting digestion etc.The effect such as there is clearing away summer heat, diuretic antihypertensive, beauty treatment ecchymose removing, detoxify, relieve the effect of alcohol.The function that also has blood circulation promoting and enriching, skin maintenance.Modern study shows that Hibiscus sabdariffa Linn contains the chemical compositions such as Protocatechuic Acid, isoflavones element and abundant amino acid, VITAMIN, cholesterol and triglyceride be can reduce, the oxidation of low-density lipoprotein, the formation that suppresses hematoblastic aggegation, reduction thrombus, minimizing arteriosclerosis, the effectively generation of preventing cardiovascular disease suppressed.In addition, Hibiscus sabdariffa Linn also contains abundant vitamins C, has the refrigerant effect of falling fire, promoting the production of body fluid to quench thirst, and can be used for tea-making and make beverage.Hibiscus sabdariffa Linn protects the liver in addition, anticancer effect.On market, with Hibiscus sabdariffa Linn, preparing fruit vinegar product does not still appear in the newspapers at present.

Summary of the invention

The present invention solves the technical scheme that its technical problem takes: a kind of preparation method of Roselle fig vinegar, it is characterized in that: with 100 parts of weighing scales, mainly contain following material: Hibiscus sabdariffa Linn juice 40-50, wolfberry juice 30-35, strawberry juice 8-10, honey 6-7, white sugar 6-8, adopt following steps:

A, raw materials pretreatment: select maturation, complete Hibiscus sabdariffa Linn, matrimony vine, lily, after cleaning, making beating is processed respectively;

B, get slurry and mix: get Hibiscus sabdariffa Linn juice, wolfberry juice, strawberry juice and be mixed in proportion, stir, make mixed pulp;

C, precook: mixed pulp is boiled to 25-40min at 100 ℃;

D, sugaring: to ° Bx left and right of sugaring to 15 in mixed pulp, pol is unsuitable too high, in order to avoid suppress microorganism growth;

E, zymamsis: in the ratio of the 0.05-0.15% of mixed pulp before not precooking, in the mixed pulp after sugaring, add active dry yeast, temperature is controlled as 23-25 ℃, time 7-10 days, after fermentation ends, leach juice, to the syrup that adds 15 ° of Bx in bits, carry out Secondary Fermentation, temperature is controlled as 20-25 ℃, time 8-10 days, and twice juice merges a cylinder;

F, acetic fermentation: temperature is controlled as 30-35 ℃, and the time is 60-90 days;

G, filtration: gained feed liquid is filtered, remove pulp chip, obtain clear liquor;

H, allotment: by formula, add honey and remaining white sugar to allocate;

I, canned, sterilizing: deployed fruit vinegar is carried out canned, canned after sealing immediately, and in boiling water, keep 15min, then cooling gradually, room temperature preservation;

Beneficial effect: product fruity of the present invention is dense, delicate fragrance is unique, contain abundant amino acid, organic acid, vitamins C etc., is of value to and regulates and balancing blood fat, promotes calcareous absorption, promotes childhood development, promoting digestion etc.The function also with clearing away summer heat, blood circulation promoting and enriching, skin maintenance.A kind of seasonings and heath food of green health.

Embodiment

Embodiment 1: a kind of preparation method of Roselle fig vinegar, and its formula is: Hibiscus sabdariffa Linn juice 45kg, wolfberry juice 38kg, strawberry juice 11kg, honey 7.5kg, white sugar 8kg, adopt following steps:

B, get slurry and mix: get Hibiscus sabdariffa Linn juice 45kg, wolfberry juice 38kg, strawberry juice 11kg mixes, and stirs, and makes mixed pulp;

C, precook: mixed pulp is boiled to 20min at 100 ℃;

E, zymamsis: in 0.08% ratio of mixed pulp before not precooking, in the mixed pulp after sugaring, add active dry yeast 65g, it is 20 ℃ that temperature is controlled, 7 days time, after fermentation ends, leach juice, to the syrup that adds 15 ° of Bx in bits, carry out Secondary Fermentation, it is 20 ℃ that temperature is controlled, and 7 days time, twice juice merges a cylinder;

F, acetic fermentation: it is 30 ℃ that temperature is controlled, and the time is 80-90 days;

H, allotment: by formula, add honey and remaining white sugar to allocate;

I, canned, sterilizing: deployed fruit vinegar is carried out canned, canned after sealing immediately, and in boiling water, keep 15min, then cooling gradually, room temperature preservation.

Embodiment 2: a kind of preparation method of Roselle fig vinegar, and its formula is: Hibiscus sabdariffa Linn juice 55kg, wolfberry juice 25kg, strawberry juice 8kg, honey 6kg, white sugar 6kg, adopt following steps:

B, get slurry and mix: get Hibiscus sabdariffa Linn juice 55kg, wolfberry juice 25kg, lily juice 8kg mixes, and stirs, and makes mixed pulp;

C, precook: mixed pulp is boiled to 30min at 100 ℃;

E, zymamsis: in 0.15% ratio of mixed pulp before not precooking, in the mixed pulp after sugaring, add active dry yeast 132g, it is 25 ℃ that temperature is controlled, 10 days time, after fermentation ends, leach juice, to the syrup that adds 15 ° of Bx in bits, carry out Secondary Fermentation, it is 25 ℃ that temperature is controlled, and 5 days time, twice juice merges a cylinder;

F, acetic fermentation: it is 35 ℃ that temperature is controlled, and the time is 60 days;

H, allotment: by formula, add honey and remaining white sugar to allocate;

The part that the present invention does not relate to all prior art that maybe can adopt same as the prior art is realized.

Claims

1. a preparation method for Roselle fig vinegar, is characterized in that: with 100 parts of weighing scales, mainly contain following material: Hibiscus sabdariffa Linn juice 40-50, wolfberry juice 30-35, strawberry juice 8-10, honey 6-7, white sugar 6-8, adopt following steps:

C, precook: mixed pulp is boiled to 25-40min at 100 ℃;

H, allotment: by formula, add honey and remaining white sugar to allocate;