CN103666997A - Preparation method of grape vinegar - Google Patents
Preparation method of grape vinegar Download PDFInfo
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- CN103666997A CN103666997A CN201210323249.7A CN201210323249A CN103666997A CN 103666997 A CN103666997 A CN 103666997A CN 201210323249 A CN201210323249 A CN 201210323249A CN 103666997 A CN103666997 A CN 103666997A
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- vinegar
- grape
- gram
- honey
- sorbic acid
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- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a method for producing fruit vinegar by using grapes as raw materials. The fruit vinegar is prepared by using grape juice, brewed table vinegar, honey, white granulated sugar and sorbic acid as raw materials, and internal components and nutrition values of the grape vinegar are superior to those of the table vinegar using the grains as raw materials. According to the method, the special flavor of the grapes is kept, the fruit vinegar has natural color and luster and good quality, and is high in purity and low in cost; and other auxiliary ingredients do not need to be added, and the grape vinegar has fresh and rich grape fruity smell, is soft in acid smell and rich in taste.
Description
Technical field
The invention belongs to a kind of preparation method of vinegar, be specifically related to a kind of preparation method of grape vinegar.
Background technology
At present in domestic food industry, as the edible vinegar of seasonings, substantially take grain and form as main raw material vinegar system.Be subject to the impact of each side factor, the production cost of vinegar is higher, and taste is single, and nutritive value is on the low side.
Summary of the invention
Technical problem to be solved by this invention is to provide a kind of method that grape is raw material production fruit vinegar of take, and when investigating different taste to meet people, advocates the multi-level requirement such as safety, nutrition, health care.
Technical solution of the present invention is: a kind of preparation method of grape vinegar be take Sucus Vitis viniferae, making vinegar, honey, white sugar, Sorbic Acid and made as raw material, and its each amounts of components all has good curative effect in following weight scope.
Sucus Vitis viniferae 50-60 gram making vinegar 70---80 grams
20 grams of honey 15---20 grams of white sugars 15---
Sorbic Acid 15---20 grams
The present invention preparation is to take fresh, ripe grape as raw material, comprises cleaning, squeezes the juice, separation, low temperature zymamsis, ageing, filtration, sterilizing complete.Its technical process is: first will after grape choosing fruit, clean, after squeezing the juice, make screenings separated, then by fruit juice centrifugation, in fruit juice, add polygalacturonase to liquefy, with debitterize enzyme debitterize, add again the standing clarification of compound clarifier, after deslagging, adjust acid sugar ratio, then carry out zymamsis, its yeast also play is to cultivate by test tube, triangular flask is cultivated, seed tank culture obtains, carry out again acetic fermentation, its bacillus aceticus is also to cultivate by test tube, triangular flask is cultivated, seed tank culture obtains, then ageing at normal temperatures, adopt again freezing and filtering, filter type degerming and other impurity, make grape vinegar stoste, by above-mentioned formula, add making vinegar again, honey, white sugar, Sorbic Acid is allocated, filling, sterilizing, finally seal bottle.
It is raw material that pure natural grape fruit is take in the present invention, its inherent composition, nutritive value are all better than take the edible vinegar that grain is raw material, it has kept the distinctive local flavor of grape, have natural colored, purity is higher, and quality is better and cost is very cheap, do not need to add other auxiliary ingredients, and have fresh, strong grape fruital, and tart flavour is soft, and mouthfeel is plentiful.
Below in conjunction with example, the invention will be further described
Embodiment 1
Get 60 grams of the grape vinegar raw materials that ferment, by 20 grams of honey, 80 grams of making vinegars, 20 grams of white sugars, 20 grams of Sorbic Acids, pour into respectively in grape stoste, fully mix, then carry out filling, high-temperature sterilization, finally envelope bottle.
Embodiment 2
Get 50 grams of the grape vinegar raw materials that ferment, by 15 grams of honey, 70 grams of making vinegars, 15 grams of white sugars, 15 grams of Sorbic Acids, pour into respectively in grape stoste, fully mix, then carry out filling, high-temperature sterilization, finally envelope bottle.
Claims (2)
1. a preparation method for grape vinegar, it be take Sucus Vitis viniferae, making vinegar, honey, white sugar, Sorbic Acid and makes as raw material, and its each amounts of components all has good curative effect in following weight scope.
Sucus Vitis viniferae 50-60 gram making vinegar 70---80 grams
Honey 15-20 gram of white sugar 15-20 gram
Sorbic Acid 15-20 gram
2. the preparation method of a kind of grape vinegar according to claim 1, it is characterized in that: first will after grape choosing fruit, clean, after squeezing the juice, make screenings separated, then by fruit juice centrifugation, in fruit juice, add polygalacturonase to liquefy, with debitterize enzyme debitterize, add again the standing clarification of compound clarifier, after deslagging, adjust acid sugar ratio, then carry out zymamsis, its yeast also play is to cultivate by test tube, triangular flask is cultivated, seed tank culture obtains, carry out again acetic fermentation, its bacillus aceticus is also to cultivate by test tube, triangular flask is cultivated, seed tank culture obtains, then ageing at normal temperatures, adopt again freezing and filtering, filter type degerming and other impurity, make grape vinegar stoste, by above-mentioned formula, add making vinegar again, honey, white sugar, Sorbic Acid is allocated, filling, sterilizing, finally seal bottle.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210323249.7A CN103666997A (en) | 2012-09-05 | 2012-09-05 | Preparation method of grape vinegar |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210323249.7A CN103666997A (en) | 2012-09-05 | 2012-09-05 | Preparation method of grape vinegar |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103666997A true CN103666997A (en) | 2014-03-26 |
Family
ID=50305779
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210323249.7A Pending CN103666997A (en) | 2012-09-05 | 2012-09-05 | Preparation method of grape vinegar |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103666997A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104403921A (en) * | 2014-11-28 | 2015-03-11 | 柳州仙鼎酒厂 | Grape fruit vinegar and preparation method thereof |
| CN105380054A (en) * | 2015-11-24 | 2016-03-09 | 全椒县荣昌葡萄种植专业合作社 | Grape vinegar for preventing lymphoma |
-
2012
- 2012-09-05 CN CN201210323249.7A patent/CN103666997A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104403921A (en) * | 2014-11-28 | 2015-03-11 | 柳州仙鼎酒厂 | Grape fruit vinegar and preparation method thereof |
| CN105380054A (en) * | 2015-11-24 | 2016-03-09 | 全椒县荣昌葡萄种植专业合作社 | Grape vinegar for preventing lymphoma |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | 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: 20140326 |