CN103704816B - 一种山楂果醋及其制作方法 - Google Patents
一种山楂果醋及其制作方法 Download PDFInfo
- Publication number
- CN103704816B CN103704816B CN201310725077.0A CN201310725077A CN103704816B CN 103704816 B CN103704816 B CN 103704816B CN 201310725077 A CN201310725077 A CN 201310725077A CN 103704816 B CN103704816 B CN 103704816B
- Authority
- CN
- China
- Prior art keywords
- red bean
- haw
- hawthorn
- fermented
- fruit vinegar
- 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.)
- Active
Links
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 30
- 235000021419 vinegar Nutrition 0.000 title claims abstract description 25
- 239000000052 vinegar Substances 0.000 title claims abstract description 25
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 240000001417 Vigna umbellata Species 0.000 claims abstract description 49
- 235000011453 Vigna umbellata Nutrition 0.000 claims abstract description 49
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims abstract description 37
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims abstract description 37
- 235000009685 Crataegus X maligna Nutrition 0.000 claims abstract description 37
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims abstract description 37
- 235000009486 Crataegus bullatus Nutrition 0.000 claims abstract description 37
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims abstract description 37
- 235000009682 Crataegus limnophila Nutrition 0.000 claims abstract description 37
- 235000004423 Crataegus monogyna Nutrition 0.000 claims abstract description 37
- 235000002313 Crataegus paludosa Nutrition 0.000 claims abstract description 37
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims abstract description 37
- 235000014787 Vitis vinifera Nutrition 0.000 claims abstract description 30
- 235000009754 Vitis X bourquina Nutrition 0.000 claims abstract description 29
- 235000012333 Vitis X labruscana Nutrition 0.000 claims abstract description 29
- 239000007788 liquid Substances 0.000 claims abstract description 25
- 238000000855 fermentation Methods 0.000 claims abstract description 20
- 230000004151 fermentation Effects 0.000 claims abstract description 20
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 17
- 229930006000 Sucrose Natural products 0.000 claims abstract description 17
- 238000004821 distillation Methods 0.000 claims abstract description 16
- 230000001954 sterilising effect Effects 0.000 claims abstract description 12
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 12
- 239000000203 mixture Substances 0.000 claims abstract description 10
- 238000002156 mixing Methods 0.000 claims abstract description 7
- 241001092040 Crataegus Species 0.000 claims description 35
- 238000003756 stirring Methods 0.000 claims description 11
- 150000003839 salts Chemical class 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 238000007789 sealing Methods 0.000 claims description 7
- 239000002994 raw material Substances 0.000 claims description 6
- 230000006835 compression Effects 0.000 claims description 4
- 238000007906 compression Methods 0.000 claims description 4
- 238000013467 fragmentation Methods 0.000 claims description 4
- 238000006062 fragmentation reaction Methods 0.000 claims description 4
- 240000007594 Oryza sativa Species 0.000 claims description 3
- 235000007164 Oryza sativa Nutrition 0.000 claims description 3
- 239000002245 particle Substances 0.000 claims description 3
- 235000009566 rice Nutrition 0.000 claims description 3
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims description 2
- 229910052760 oxygen Inorganic materials 0.000 claims description 2
- 239000001301 oxygen Substances 0.000 claims description 2
- 241000219095 Vitis Species 0.000 claims 6
- 238000004806 packaging method and process Methods 0.000 claims 1
- 240000006365 Vitis vinifera Species 0.000 abstract description 25
- 235000013361 beverage Nutrition 0.000 abstract description 9
- 235000016709 nutrition Nutrition 0.000 abstract description 6
- 230000035764 nutrition Effects 0.000 abstract description 5
- 235000013305 food Nutrition 0.000 abstract description 3
- 240000000171 Crataegus monogyna Species 0.000 abstract 2
- 238000001914 filtration Methods 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 11
- 235000008935 nutritious Nutrition 0.000 description 4
- 239000002253 acid Substances 0.000 description 3
- 210000000952 spleen Anatomy 0.000 description 3
- 210000002784 stomach Anatomy 0.000 description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- XUMBMVFBXHLACL-UHFFFAOYSA-N Melanin Chemical compound O=C1C(=O)C(C2=CNC3=C(C(C(=O)C4=C32)=O)C)=C2C4=CNC2=C1C XUMBMVFBXHLACL-UHFFFAOYSA-N 0.000 description 2
- 206010030113 Oedema Diseases 0.000 description 2
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 230000001093 anti-cancer Effects 0.000 description 2
- 239000003963 antioxidant agent Substances 0.000 description 2
- 230000003078 antioxidant effect Effects 0.000 description 2
- 235000006708 antioxidants Nutrition 0.000 description 2
- 235000021028 berry Nutrition 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 229930003944 flavone Natural products 0.000 description 2
- 235000011949 flavones Nutrition 0.000 description 2
- 239000011591 potassium Substances 0.000 description 2
- 229910052700 potassium Inorganic materials 0.000 description 2
- 239000002689 soil Substances 0.000 description 2
- 239000011573 trace mineral Substances 0.000 description 2
- 235000013619 trace mineral Nutrition 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010007247 Carbuncle Diseases 0.000 description 1
- 206010008570 Chloasma Diseases 0.000 description 1
- 235000017159 Crataegus pinnatifida Nutrition 0.000 description 1
- 241000657480 Crataegus pinnatifida Species 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 206010013786 Dry skin Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 208000004232 Enteritis Diseases 0.000 description 1
- 206010017553 Furuncle Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 208000001953 Hypotension Diseases 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 208000003351 Melanosis Diseases 0.000 description 1
- 208000007443 Neurasthenia Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 208000001431 Psychomotor Agitation Diseases 0.000 description 1
- 206010038743 Restlessness Diseases 0.000 description 1
- 241000220222 Rosaceae Species 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 206010003549 asthenia Diseases 0.000 description 1
- 230000003143 atherosclerotic effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 210000000481 breast Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 230000003750 conditioning effect Effects 0.000 description 1
- 210000004351 coronary vessel Anatomy 0.000 description 1
- 230000035613 defoliation Effects 0.000 description 1
- 238000010612 desalination reaction Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000037336 dry skin Effects 0.000 description 1
- 208000001848 dysentery Diseases 0.000 description 1
- 230000008030 elimination Effects 0.000 description 1
- 238000003379 elimination reaction Methods 0.000 description 1
- 208000030172 endocrine system disease Diseases 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000003628 erosive effect Effects 0.000 description 1
- 150000002212 flavone derivatives Chemical class 0.000 description 1
- 150000002213 flavones Chemical class 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 239000010437 gem Substances 0.000 description 1
- 229910001751 gemstone Inorganic materials 0.000 description 1
- 235000002532 grape seed extract Nutrition 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 208000021822 hypotensive Diseases 0.000 description 1
- 230000001077 hypotensive effect Effects 0.000 description 1
- 230000001939 inductive effect Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 230000002045 lasting effect Effects 0.000 description 1
- -1 linoleic acid, leukotrienes Chemical class 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 239000002417 nutraceutical Substances 0.000 description 1
- 235000021436 nutraceutical agent Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 230000000171 quenching effect Effects 0.000 description 1
- 230000003014 reinforcing effect Effects 0.000 description 1
- 239000004576 sand Substances 0.000 description 1
- 230000002000 scavenging effect Effects 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
- 150000003648 triterpenes Chemical class 0.000 description 1
- 238000009423 ventilation Methods 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 1
- 230000002087 whitening effect Effects 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
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 A21D OR 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 A21D OR 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
- A23L2/52—Adding ingredients
-
- 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 A21D OR 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
-
- 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 AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
一种山楂果醋，属于食品加工和生物发酵技术领域，包括山楂100-120份、葡萄40-50份、白糖20-30份、红豆50-80份。其制作方法包括原料处理、山楂发酵、红豆发酵、混合蒸馏、勾兑和杀菌，将山楂和红豆分别发酵后，将两者发酵后的成品进行混合，然后进行蒸馏，将留在蒸馏釜内的液体进行过滤勾兑，杀菌得到本发明山楂果醋。本发明提供的山楂果醋具有口感宜人、营养均衡、老少皆宜的时尚营养饮品。
Description
技术领域
本发明属于食品加工和生物发酵技术领域，具体涉及一种山楂果醋及其制作方法。
背景技术
随着人们物质生活水平的不断提高，对健康保健的要求也在不断地提高，最主要的是体现在人们对饮食搭配、营养要求方面，市场上涌现出了大量的保健食品和饮料，由于饮料不仅有解渴的作用，而且还有提供营养和提神的作用，因此，饮料备受人们的欢迎；不同品种的饮料中含有不等量的糖、酸、乳以及各种氨基酸、维生素、无机盐等；目前，市面上饮料的种类和数量繁多，但是大部分饮料都只是对人体提供某一方面或某几方面的营养，未能达到全方面提供营养，调理健康的效果；且市面上大多数的饮料里面都添加有添加剂，长期饮用，必然会对人体有一定的副作用。
发明内容
本发明的目的是提供一种营养丰富，搭配合理的日常饮用饮料，提供一种山楂果醋，包括以下重量份数原料，山楂100-120份、葡萄40-50份、白糖20-30份、红豆50-80份
山楂（CrataeguspinnatifidaBunge）为蔷薇科山楂属植物，又名红果，以果实娇小玲珑，媚红悦目，风味独特，营养丰富，药食两用而著称，山楂是一种耐旱、耐寒、耐土壤贫瘠的树种，多分布于华北等地区，是治砂、防止水土流失和保护水土资源的理想树种，它的广泛栽种对于解决我国沙漠化问题提供了途径。
山楂果实味酸甘、性微温，含有多种营养物质，生物化学家研究发现山楂果和叶中含有对人体有益的生物活性物质，包括30多种黄酮成分，特有的化学成分是为三萜和黄酮两大类化合物，决定了它具有清除自由基和抗氧化、抗癌、防癌的作用以及有效持久的降血压、降胆固醇的作用，并且对心脏冠状动脉有舒张作用；山楂果还含有17种氨基酸，富含多种维生素和微量元素，钙、铁含量位列各种水果前例，以及一些人类不可或缺的不饱和酸，如亚油酸、亚麻酸等。
葡萄（Vitisvinifera）属葡萄科植物葡萄的果实，为落叶藤本植物，是世界最古老的植物之一。葡萄皮薄而多汁，酸甜味美，营养丰富，有“晶明珠”之美称。其果色艳丽、营养丰富。果实含糖量达10%～30%，并含有多种微量元素，又有增进人体健康和治疗神经衰弱及过度疲劳的功效。葡萄籽能抗氧化、淡化色斑、调节内分泌失调引起的皮肤干燥，降低黑色素，美白肌肤，祛黄褐斑。
红豆含热量低，富含维生素E及钾、镁、磷、锌、硒等活性成分，是典型的高钾食物，具有清热解毒、健脾益胃、利尿消肿、通气除烦、补血生乳等多种功效，在治疗肠炎、痢疾、腹泻以及疮痈疖肿上都有良好的效果。红豆蛋白质赖氨酸含量较高，中医学认为，红豆气味甘、酸、平、无毒，有化湿补脾之功效，对脾胃虚弱的人比较合适，在食疗中常被用于高血压、动脉粥样硬化、各种原因以前那样的水肿及消暑、解热毒、健胃等多种用途。
本发明山楂果醋的制作方法，包括括原料处理、山楂发酵、红豆发酵、混合蒸馏、勾兑和杀菌，具体制作步骤为：
1）原料处理，将山楂、葡萄分别清洗干净，沥干水分，再将山楂破碎；
2）山楂发酵，将破碎的山楂放入密闭发酵缸铺开一层，再将葡萄放在山楂上面，后将白糖放在葡萄上面，再放入山楂，依次放入葡萄、白糖等原料，直至发酵缸的3/4，密封发酵10-15天，控制发酵缸的温度为25-28℃，间隔2-4搅拌一次，发酵结束后，压缩过滤，获得山楂发酵液；
3）红豆发酵，将红豆用水浸泡60-200min，再将红豆煮烂，将红豆置于阴凉密闭的空间发酵5-10天，控制温度为18-25℃，间隔2-3天翻开一次，获得发酵红豆；
4）混合蒸馏，将山楂发酵液和发酵红豆混合均匀，浸泡3-6h，后放入蒸馏釜中进行蒸馏，获得为溜出液和残留液体；
5）勾兑，将残留在蒸馏釜中的液体冷却，过滤，加入食盐，加入食盐的量为液体重量份数的1-2%，搅拌均匀，为山楂果醋；
6）杀菌，将山楂果醋放入温度为70-85℃杀菌10-15min，包装得本发明山楂果醋。
所述的山楂破碎成粒径为5-10mm。
铺开的山楂厚度为2-3cm，葡萄厚度为1-2cm，白糖厚度为0.1-0.3cm。
所述的山楂发酵密封发酵5天后，搅拌一次，再间隔2-4天搅拌一次。
所述的红豆发酵，红豆煮烂后，置于阴凉密闭的空间内发酵，用秸秆或稻穗覆盖在红豆的表面，减少红豆与氧气的接触。
本发明突出的实质性进步和显著的特点是：本发明山楂果醋，将山楂、葡萄、红豆三种营养食品里面的有效成分融合到本发明山楂果醋中，具有多种营养成分，营养比较均衡，红豆醇厚的口感弥补了山楂的酸涩感，达到口感宜人的效果。
具体实施方法
实施例1
山楂100份、葡萄45份、白糖20份、红豆50份。
1）原料处理，将山楂、葡萄分别清洗干净，沥干水分，再将山楂破碎；
2）山楂发酵，将破碎的山楂放入密闭发酵缸铺开一层，再将葡萄放在山楂上面，后将白糖放在葡萄上面，再放入山楂，依次放入葡萄、白糖等原料，直至发酵缸的3/4，密封发酵10-15天，控制发酵缸的温度为25-28℃，间隔2-4搅拌一次，发酵结束后，压缩过滤，获得山楂发酵液；
3）红豆发酵，将红豆用水浸泡60-200min，再将红豆煮烂，将红豆置于阴凉密闭的空间发酵5-10天，控制温度为18-25℃，间隔2-3天翻开一次，获得发酵红豆；
4）混合蒸馏，将山楂发酵液和发酵红豆混合均匀，浸泡3-6h，后放入蒸馏釜中进行蒸馏，获得为溜出液和残留液体；
5）勾兑，将残留在蒸馏釜中的液体冷却，过滤，加入食盐，加入食盐的量为液体重量份数的1-2%，搅拌均匀，为山楂果醋；
6）杀菌，将山楂果醋放入温度为70-85℃杀菌10-15min，包装得本发明山楂果醋。
实施例2
山楂120份、葡萄50份、白糖30份、红豆80份。
制作方法同实施例1
实施例3
山楂110份、葡萄40份、白糖25份、红豆65份。
1）原料处理，将山楂、葡萄分别清洗干净，沥干水分，再将山楂破碎；将山楂破碎成粒径为5-10mm；
2）山楂发酵，将破碎的山楂放入密闭发酵缸铺开一层，铺开厚度为2-3cm，再将葡萄放在山楂上面，厚度为1-2cm，后将白糖放在葡萄上面，厚度为0.1-0.3cm，再放入山楂，依次放入葡萄、白糖等原料，直至发酵缸的3/4，密封发酵10-15天，控制发酵缸的温度为25-28℃，密封发酵5天后，间隔2-4搅拌一次，发酵结束后，压缩过滤，获得山楂发酵液；
3）红豆发酵，将红豆用水浸泡60-200min，再将红豆煮烂，将红豆置于阴凉密闭的空间发酵5-10天，用秸秆或稻穗覆盖在红豆的表面，控制温度为18-25℃，间隔2-3天翻开一次，获得发酵红豆；
4）混合蒸馏，将山楂发酵液和发酵红豆混合均匀，浸泡3-6h，后放入蒸馏釜中进行蒸馏，获得为溜出液和残留液体；
5）勾兑，将残留在蒸馏釜中的液体冷却，过滤，加入食盐，加入食盐的量为液体重量份数的1-2%，搅拌均匀，为山楂果醋；
6）杀菌，将山楂果醋放入温度为70-85℃杀菌10-15min，包装得本发明山楂果醋。
实施例4
山楂115份、葡萄46份、白糖27份、红豆70份。
制作方法同实施例3。
Claims (4)
1.一种山楂果醋，其特征在于，包括以下重量份数原料，山楂100-120份、葡萄40-50份、白糖20-30份、红豆50-80份，其制作方法包括原料处理、山楂发酵、红豆发酵、混合蒸馏、勾兑和杀菌，具体制作步骤为：
1）原料处理，将山楂、葡萄分别清洗干净，沥干水分，再将山楂破碎；
2）山楂发酵，将破碎的山楂放入密闭发酵缸铺开一层，再将葡萄放在山楂上面，后将白糖放在葡萄上面，再放入山楂，依次放入葡萄、白糖原料，直至发酵缸的3/4，密封发酵10-15天，控制发酵缸的温度为25-28℃，密封发酵5天后，搅拌一次，再间隔2-4天搅拌一次，发酵结束后，压缩过滤，获得山楂发酵液；
3）红豆发酵，将红豆用水浸泡60-200min，再将红豆煮烂，将红豆置于阴凉密闭的空间发酵5-10天，控制温度为18-25℃，间隔2-3天翻开一次，获得发酵红豆；
4）混合蒸馏，将山楂发酵液和发酵红豆混合均匀，浸泡3-6h，后放入蒸馏釜中进行蒸馏，获得为溜出液和残留液体；
5）勾兑，将残留在蒸馏釜中的液体冷却，过滤，加入食盐，加入食盐的量为液体重量份数的1-2%，搅拌均匀，为山楂果醋；
6）杀菌，将山楂果醋放入温度为70-85℃杀菌10-15min，包装。
2.根据权利要求1所述的山楂果醋，其特征在于，所述的山楂破碎成粒径为5-10mm。
3.根据权利要求1所述的山楂果醋，其特征在于，所述的山楂发酵中，铺开的山楂厚度为2-3cm，葡萄厚度为1-2cm，白糖厚度为0.1-0.3cm。
4.根据权利要求2所述的山楂果醋，其特征在于，所述的红豆发酵，红豆煮烂后，置于阴凉密闭的空间内发酵，用秸秆或稻穗覆盖在红豆的表面，减少红豆与氧气的接触。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310725077.0A CN103704816B (zh) | 2013-12-25 | 2013-12-25 | 一种山楂果醋及其制作方法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310725077.0A CN103704816B (zh) | 2013-12-25 | 2013-12-25 | 一种山楂果醋及其制作方法 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103704816A CN103704816A (zh) | 2014-04-09 |
| CN103704816B true CN103704816B (zh) | 2016-01-20 |
Family
ID=50398487
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310725077.0A Active CN103704816B (zh) | 2013-12-25 | 2013-12-25 | 一种山楂果醋及其制作方法 |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103704816B (zh) |
Families Citing this family (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106222056A (zh) * | 2016-07-28 | 2016-12-14 | 莫丽婷 | 一种榛子醋及其制备工艺 |
| CN106010933A (zh) * | 2016-07-28 | 2016-10-12 | 莫丽婷 | 一种红豆醋及其制备工艺 |
| CN106010932A (zh) * | 2016-07-28 | 2016-10-12 | 莫丽婷 | 一种板栗醋及其制备工艺 |
| CN106281945A (zh) * | 2016-07-28 | 2017-01-04 | 莫丽婷 | 一种木鳖果醋及其制备工艺 |
| CN106047638A (zh) * | 2016-07-28 | 2016-10-26 | 莫丽婷 | 一种南瓜醋及其制备工艺 |
| CN106010924A (zh) * | 2016-07-28 | 2016-10-12 | 莫丽婷 | 一种木瓜醋及其制备工艺 |
| CN106167757A (zh) * | 2016-07-28 | 2016-11-30 | 莫丽婷 | 一种松子醋及其制备工艺 |
| CN106754003A (zh) * | 2016-12-01 | 2017-05-31 | 浙江百惠生物科技有限公司 | 一种开胃的山楂酵素饮品 |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1299865A (zh) * | 1999-12-16 | 2001-06-20 | 吴顺来 | 一种山葡萄醋汁及其制造方法 |
| CN1847385A (zh) * | 2005-04-15 | 2006-10-18 | 谢明勇 | 一种山楂葡萄混合发酵酒及其酿制方法 |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100746591B1 (ko) * | 2006-07-11 | 2007-08-08 | 한국원자력연구원 | 천연 항산화 기능성 배-포도 혼합식초 및 그 제조방법 |
-
2013
- 2013-12-25 CN CN201310725077.0A patent/CN103704816B/zh active Active
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1299865A (zh) * | 1999-12-16 | 2001-06-20 | 吴顺来 | 一种山葡萄醋汁及其制造方法 |
| CN1847385A (zh) * | 2005-04-15 | 2006-10-18 | 谢明勇 | 一种山楂葡萄混合发酵酒及其酿制方法 |
Non-Patent Citations (2)
| Title |
|---|
| 复合果汁发酵醋酸饮料工艺探讨;于同立，等;《食品工业》;20040229(第2期);第29-30页 * |
| 山楂红豆果醋的制备工艺研究;杨聪聪，等;《农业机械》;20120731(第7期);第125-127页 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103704816A (zh) | 2014-04-09 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103704816B (zh) | 一种山楂果醋及其制作方法 | |
| CN103695246B (zh) | 一种山楂酒及其制作方法 | |
| CN103361224B (zh) | 木瓜酒及其制作方法 | |
| CN101904375B (zh) | 一种女性保健养生饮品 | |
| CN102344863B (zh) | 一种木瓜酒及其制作方法 | |
| CN105231244A (zh) | 一种养生蜂蜜固体饮料及其制备方法 | |
| CN103653144B (zh) | 提高免疫力的保健饮料其制备方法 | |
| CN104856082A (zh) | 一种果仁烤鸭腿的制备方法 | |
| CN103387928A (zh) | 一种黑莓余甘子果醋的加工方法 | |
| CN103103098A (zh) | 一种果汁型保健黄酒饮料及生产方法 | |
| CN103725467B (zh) | 一种高丽参红葡萄酒的制备方法 | |
| CN103392973B (zh) | 一种补血养颜抗衰老红豆粥及其制作方法 | |
| CN102687832A (zh) | 一种豆瓣酱的制备方法 | |
| CN104726320B (zh) | 一种无花果蜜醋及制作方法 | |
| CN104432367A (zh) | 一种以墨米为原料的生物型饮料及其制备方法 | |
| CN105087285B (zh) | 一种复方桑葚养生酒及其制备方法 | |
| CN102511564A (zh) | 一种杨梅豆腐及其制备方法 | |
| CN102787048A (zh) | 一种龙葵果保健型酒的酿制方法 | |
| CN106212781A (zh) | 一种多功能养生茶及其制备方法 | |
| CN105349395A (zh) | 一种山楂果醋的制备方法 | |
| CN104560561A (zh) | 一种苹果美容养生酒 | |
| KR100606135B1 (ko) | 천연 발효수를 이용한 스킨 및 그 제조방법 | |
| CN105831511A (zh) | 一种苎麻养生粉制备工艺 | |
| CN111202702A (zh) | 一组祛斑面膜配方 | |
| CN104026267A (zh) | 一种具有滋补强身功效的保健芝麻油及其制备方法 |
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 | ||
| C41 | Transfer of patent application or patent right or utility model | ||
| CB03 | Change of inventor or designer information |
Inventor after: Dai Lingjun Inventor before: Tao Lingyun Inventor before: Gong Jiaqiang Inventor before: Lai Chaoying Inventor before: Lan Wenyuan |
|
| COR | Change of bibliographic data | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20170106 Address after: Marele Emin County 834600 the Xinjiang Uygur Autonomous Region Tacheng Su Xiang six Village No. 002861 Patentee after: Dai Lingjun Address before: Tai'an 38-2 Building No. 530022 the Guangxi Zhuang Autonomous Region Nanning Qingxiu District National Road 1211 room Patentee before: Guangxi doctor Hai Yi Information technology Co., Ltd |
|
| TR01 | Transfer of patent right | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20180920 Address after: 404500 No. 8, happy street, Zitong sub district office, Tongnan District, Chongqing Patentee after: CHONGQING HUIDA LEMON TECHNOLOGY GROUP CO., LTD. Address before: 834600 No. 002861 village, six village, Ma Lei She Township, Tacheng, the Xinjiang Uygur Autonomous Region Patentee before: Dai Lingjun |