CN104099231B - A kind of making method of rambutan fruit vinegar - Google Patents

A kind of making method of rambutan fruit vinegar Download PDF

Info

Publication number
CN104099231B
CN104099231B CN201410322048.4A CN201410322048A CN104099231B CN 104099231 B CN104099231 B CN 104099231B CN 201410322048 A CN201410322048 A CN 201410322048A CN 104099231 B CN104099231 B CN 104099231B
Authority
CN
China
Prior art keywords
rambutan
fruit vinegar
temperature
skin
sterilization
Prior art date
Application number
CN201410322048.4A
Other languages
Chinese (zh)
Other versions
CN104099231A (en
Inventor
彭常安
Original Assignee
南陵县葛业协会
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 南陵县葛业协会 filed Critical 南陵县葛业协会
Priority to CN201410322048.4A priority Critical patent/CN104099231B/en
Publication of CN104099231A publication Critical patent/CN104099231A/en
Application granted granted Critical
Publication of CN104099231B publication Critical patent/CN104099231B/en

Links

Abstract

The invention discloses a kind of making method of rambutan fruit vinegar, it is characterized in that: described rambutan fruit vinegar, is made through steps such as Feedstock treating, slurries mixing, ultra high temperature sterilization (UHTS), zymamsis, acetic fermentation, filtration, homogeneous, sterilization, canned, inspections for raw material with rambutan fruit and pericarp.Rambutan pericarp as raw material, is improve the utilization ratio of raw material by the present invention, also makes the nutrition of finished product fruit vinegar more balanced, fruit vinegar sweet and sour taste, have moisturizing beauty treatment, clearing heat and detoxicating, strengthen the effect such as body immunity.

Description

A kind of making method of rambutan fruit vinegar
Technical field
The present invention relates to a kind of making method of fruit vinegar, especially relate to a kind of making method of rambutan fruit vinegar.
Background technology
Rambutan, taste is sweet, warm in nature, is the fruit of the large-scale tropical fruit tree that Sapindaceae nephelium lappaceum belongs to.Rambutan contains abundant VITAMIN as vitamin A, vitamins B, vitamins C, and abundant mineral substance is as potassium, calcium, magnesium, phosphorus etc., have nourish strong, enrich blood regulate the flow of vital energy, vigorous and graceful effect sending out skin.Rambutan heat is quite high, can strengthen disease resistance, regain one's strength of body, and improves diarrhea and the cold and cool discomfort of belly.Rambutan iron-holder is also high, contributes to improving dizziness, ypotension etc.According to analysis: pulp ratio accounts for 31.0 ~ 60.2%, total solid 14.0 ~ 22.2%, sugar 3.61 ~ 6.25%, citric acid 0.39 ~ 1.53%, 100 grams of pulp are containing vitamins C 1.63 ~ 5.5mg.Long-term edible can moisturizing beauty treatment, clearing heat and detoxicating, effect of strengthening body immunity.Because rambutan also exists, processing maturation period is short, the not easily self shortcoming such as preservation, rambutan is made into the fruit vinegar food flavouring that can eat for a long time, extends preservation period and the using value of rambutan, enriched the kind of vinegar series products.
Summary of the invention
The present invention is directed to that rambutan processing maturation period is short, the not easily self shortcoming such as preservation, a kind of making method of tasty, nutritious rambutan fruit vinegar is provided, is made through steps such as Feedstock treating, slurries mixing, ultra high temperature sterilization (UHTS), zymamsis, acetic fermentation, filtration, homogeneous, sterilization, canned, inspections.
The technical solution used in the present invention is:
A making method for rambutan fruit vinegar, it adopts following steps:
A. Feedstock treating: select maturation, rambutan without disease and pest, pull an oar after cleaning peeling stoning, obtained rambutan slurries, clean rambutan skin and shred, and add 2-3 water doubly and pull an oar in rambutan skin fragment, with 100-120 object screen filtration, obtain rambutan latex liquid and rambutan skin slag, directly making beating is squeezed the juice, and decreases the loss of rambutan nutritive substance, rambutan skin is pulled an oar, improves the utilization ratio of raw material;
B. mix: the rambutan latex liquid adding 4-6kg in the rambutan slurries of 10kg, mixes, obtained rambutan mixed serum;
C. ultra high temperature sterilization (UHTS): by rambutan mixed serum through superhigh temperature disinfecting machine sterilizing, feeding temperature 110-120 DEG C, drop temperature 40-50 DEG C;
D. zymamsis: the dry yeast adding slurry weight 0.3-0.5% in the rambutan mixed serum after sterilizing, through 28-30 DEG C of warm water activation 6-8 minute, stirs, temperature controls as 20-25 DEG C, fermentation 5-7 days, by stirring, the oxygen level of feed liquid can be increased, facilitate the fermentation of acetic bacteria;
E. acetic fermentation: the alcoholic strength of zymamsis rear slurry is adjusted to 7-8 °, in the feed liquid adjusting alcoholic strength, add the acetic bacteria of weight 0.4-0.6%, add the rambutan skin slag of 5-9%, temperature control 30-35 DEG C, fermentation 15-20 days, in fermenting process, every day stirs 3-4 time;
F. filter: by feed liquid good for acetic fermentation equipment essence filter after filtration, obtained rambutan fruit vinegar magma;
G. homogeneous: by rambutan fruit vinegar magma homogenization treatment, temperature is 80-90 DEG C, and homogenization pressure is 20-30Mpa, improves mouthfeel and the quality of rambutan fruit vinegar;
H. sterilization: by the rambutan fruit vinegar magma sterilization 10-12min at 60-70 DEG C of temperature after homogeneous, obtained rambutan fruit vinegar;
I. canned: canned under sterile vacuum environment;
J. check, preserve: whether canned qualified, preserve under normal temperature if check.
Beneficial effect: rambutan pericarp as raw material, is improve the utilization ratio of raw material by the present invention, also makes the nutrition of finished product fruit vinegar more balanced, fruit vinegar sweet and sour taste, have moisturizing beauty treatment, clearing heat and detoxicating, strengthen the effect such as body immunity.
Embodiment
Embodiment 1: a kind of making method of rambutan fruit vinegar, it adopts following steps:
A. Feedstock treating: select maturation, rambutan without disease and pest, pull an oar after cleaning peeling stoning, obtained rambutan slurries, cleaned by rambutan skin and shred, the water adding 10kg in 5kg rambutan skin fragment is pulled an oar, with 100 object screen filtrations, obtain rambutan latex liquid and rambutan skin slag, directly making beating is squeezed the juice, and decreases the loss of rambutan nutritive substance, rambutan skin is pulled an oar, improves the utilization ratio of raw material;
B. mix: the rambutan latex liquid adding 4kg in the rambutan slurries of 10kg, mixes, obtained rambutan mixed serum;
C. ultra high temperature sterilization (UHTS): by rambutan mixed serum through superhigh temperature disinfecting machine sterilizing, feeding temperature 110 DEG C, drop temperature 40 DEG C;
D. zymamsis: the dry yeast adding slurries 0.03kg in the rambutan mixed serum after 10kg sterilizing, activates 8 minutes through 28 DEG C of warm water, stir, it is 20 DEG C that temperature controls, and ferments 7 days, by stirring, the oxygen level of feed liquid can be increased, facilitate the fermentation of acetic bacteria;
E. acetic fermentation: get 10kg zymamsis rear slurry, and the alcoholic strength of slurries is adjusted to 7 °, add the rambutan skin slag of the acetic bacteria of 0.04kg, 0.5kg, temperature controls 30 DEG C, ferment 20 days, in fermenting process, every day stirs 3 times, by stirring, the oxygen level of feed liquid can be increased, facilitate the fermentation of acetic bacteria;
F. filter: by feed liquid good for acetic fermentation equipment essence filter after filtration, obtained rambutan fruit vinegar magma;
G. homogeneous: by rambutan fruit vinegar magma homogenization treatment, temperature is 80 DEG C, and homogenization pressure is 30Mpa, improves mouthfeel and the quality of rambutan fruit vinegar;
H. sterilization: by the rambutan fruit vinegar magma sterilization 12min at 60 DEG C of temperature after homogeneous, obtained rambutan fruit vinegar;
I. canned: canned under sterile vacuum environment;
J. check, preserve: whether canned qualified, preserve under normal temperature if check.
Embodiment 2: a kind of making method of rambutan fruit vinegar, it adopts following steps:
A. Feedstock treating: select maturation, rambutan without disease and pest, pull an oar after cleaning peeling stoning, obtained rambutan slurries, cleaned by rambutan skin and shred, the water adding 10kg in 4kg rambutan skin fragment is pulled an oar, with 110 object screen filtrations, obtain rambutan latex liquid and rambutan skin slag, directly making beating is squeezed the juice, and decreases the loss of rambutan nutritive substance, rambutan skin is pulled an oar, improves the utilization ratio of raw material;
B. mix: in the rambutan slurries of 10kg, add the rambutan latex liquid of 5kg, 1kg Sucus Crataegi, 0.2kg flower of Capa Jasmine juice, mix, obtained rambutan mixed serum;
C. ultra high temperature sterilization (UHTS): by rambutan mixed serum through superhigh temperature disinfecting machine sterilizing, feeding temperature 115 DEG C, drop temperature 45 DEG C;
D. zymamsis: the dry yeast adding slurries 0.04kg in the rambutan mixed serum after 10kg sterilizing, activates 7 minutes through 30 DEG C of warm water, stir, it is 23 DEG C that temperature controls, and ferments 6 days, by stirring, the oxygen level of feed liquid can be increased, facilitate the fermentation of acetic bacteria;
E. acetic fermentation: get 10kg zymamsis rear slurry, and the alcoholic strength of slurries is adjusted to 7.5 °, add the rambutan skin slag of the acetic bacteria of 0.05kg, 0.7kg, temperature controls 33 DEG C, ferment 18 days, in fermenting process, every day stirs 4 times, by stirring, the oxygen level of feed liquid can be increased, facilitate the fermentation of acetic bacteria;
F. filter: by feed liquid good for acetic fermentation equipment essence filter after filtration, obtained rambutan fruit vinegar magma;
G. homogeneous: by rambutan fruit vinegar magma homogenization treatment, temperature is 85 DEG C, and homogenization pressure is 25Mpa, improves mouthfeel and the quality of rambutan fruit vinegar;
H. sterilization: by the rambutan fruit vinegar magma sterilization 11min at 65 DEG C of temperature after homogeneous, obtained rambutan fruit vinegar;
I. canned: canned under sterile vacuum environment;
J. check, preserve: whether canned qualified, preserve under normal temperature if check.
Embodiment 3: a kind of making method of rambutan fruit vinegar, it adopts following steps:
A. Feedstock treating: select maturation, rambutan without disease and pest, pull an oar after cleaning peeling stoning, obtained rambutan slurries, cleaned by rambutan skin and shred, the water adding 15kg in 5kg rambutan skin fragment is pulled an oar, with 120 object screen filtrations, obtain rambutan latex liquid and rambutan skin slag, directly making beating is squeezed the juice, and decreases the loss of rambutan nutritive substance, rambutan skin is pulled an oar, improves the utilization ratio of raw material;
B. mix: in the rambutan slurries of 10kg, add the rambutan latex liquid of 6kg, 1kg burdock juice, the blueberry juice of 1kg, 1kg juice of Fructus Mori, mix, obtained rambutan mixed serum;
C. ultra high temperature sterilization (UHTS): by rambutan mixed serum through superhigh temperature disinfecting machine sterilizing, feeding temperature 120 DEG C, drop temperature 40 DEG C;
D. zymamsis: the dry yeast adding slurries 0.05kg in the rambutan mixed serum after 10kg sterilizing, activates 5 minutes through 32 DEG C of warm water, stir, it is 25 DEG C that temperature controls, and ferments 5 days, by stirring, the oxygen level of feed liquid can be increased, facilitate the fermentation of acetic bacteria;
E. acetic fermentation: get 10kg zymamsis rear slurry, and the alcoholic strength of slurries is adjusted to 8 °, add the acetic bacteria of 0.06kg, the rambutan skin slag of 0.9kg, the burdock dregs of 0.5kg, temperature controls 35 DEG C, ferment 15 days, in fermenting process, every day stirs 4 times, by stirring, the oxygen level of feed liquid can be increased, facilitate the fermentation of acetic bacteria;
F. filter: by feed liquid good for acetic fermentation equipment essence filter after filtration, obtained rambutan fruit vinegar magma;
G. homogeneous: by rambutan fruit vinegar magma homogenization treatment, temperature is 90 DEG C, and homogenization pressure is 20Mpa, improves mouthfeel and the quality of rambutan fruit vinegar;
H. sterilization: by the rambutan fruit vinegar magma sterilization 10min at 70 DEG C of temperature after homogeneous, obtained rambutan fruit vinegar;
I. canned: canned under sterile vacuum environment;
J. check, preserve: whether canned qualified, preserve under normal temperature if check.
The part that the present invention does not relate to prior art that maybe can adopt all same as the prior art is realized.

Claims (1)

1. a making method for rambutan fruit vinegar, is characterized in that, adopts following steps:
A. Feedstock treating: select maturation, rambutan without disease and pest, pull an oar after cleaning peeling stoning, obtained rambutan slurries, cleaned by rambutan skin and shred, the water adding 15kg in 5kg rambutan skin fragment is pulled an oar, with 120 object screen filtrations, obtain rambutan latex liquid and rambutan skin slag, directly making beating is squeezed the juice, and decreases the loss of rambutan nutritive substance, rambutan skin is pulled an oar, improves the utilization ratio of raw material;
B. mix: in the rambutan slurries of 10kg, add the rambutan latex liquid of 6kg, 1kg burdock juice, the blueberry juice of 1kg, 1kg juice of Fructus Mori, mix, obtained rambutan mixed serum;
C. ultra high temperature sterilization (UHTS): by rambutan mixed serum through superhigh temperature disinfecting machine sterilizing, feeding temperature 120 DEG C, drop temperature 40 DEG C;
D. zymamsis: the dry yeast adding 0.05kg in the rambutan mixed serum after 10kg sterilizing, activates 5 minutes through 32 DEG C of warm water, stir, it is 25 DEG C that temperature controls, and ferments 5 days;
E. acetic fermentation: get 10kg zymamsis rear slurry, and the alcoholic strength of slurries is adjusted to 8 °, add the acetic bacteria of 0.06kg, the rambutan skin slag of 0.9kg, the burdock dregs of 0.5kg, temperature controls 35 DEG C, ferment 15 days, in fermenting process, every day stirs 4 times, by stirring, the oxygen level of feed liquid can be increased, facilitate the fermentation of acetic bacteria;
F. filter: by feed liquid good for acetic fermentation equipment essence filter after filtration, obtained rambutan fruit vinegar magma;
G. homogeneous: by rambutan fruit vinegar magma homogenization treatment, temperature is 90 DEG C, and homogenization pressure is 20Mpa, improves mouthfeel and the quality of rambutan fruit vinegar;
H. sterilization: by the rambutan fruit vinegar magma sterilization 10min at 70 DEG C of temperature after homogeneous, obtained rambutan fruit vinegar;
I. canned: canned under sterile vacuum environment;
J. check, preserve: whether canned qualified, preserve under normal temperature if check.
CN201410322048.4A 2014-07-05 2014-07-05 A kind of making method of rambutan fruit vinegar CN104099231B (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201410322048.4A CN104099231B (en) 2014-07-05 2014-07-05 A kind of making method of rambutan fruit vinegar

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201410322048.4A CN104099231B (en) 2014-07-05 2014-07-05 A kind of making method of rambutan fruit vinegar

Publications (2)

Publication Number Publication Date
CN104099231A CN104099231A (en) 2014-10-15
CN104099231B true CN104099231B (en) 2016-02-17

Family

ID=51667777

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201410322048.4A CN104099231B (en) 2014-07-05 2014-07-05 A kind of making method of rambutan fruit vinegar

Country Status (1)

Country Link
CN (1) CN104099231B (en)

Families Citing this family (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104789439B (en) * 2015-05-03 2017-01-04 彭超昀莉 A kind of brewing method of Fructus Tsaoko fruit vinegar
CN105950433A (en) * 2015-05-07 2016-09-21 张俊辉 Processing method of elaeagnus angustifolia fruit vinegar
CN104830661B (en) * 2015-05-16 2017-01-18 芜湖市三山区绿色食品产业协会 Brewing process of dual-fermented lonicera caerulea fruit vinegar
CN106010935A (en) * 2015-05-16 2016-10-12 张俊辉 Brewing method of passiflora edulis vinegar
CN105349396A (en) * 2015-11-10 2016-02-24 胡志荣 Preparation method of rambutan tea vinegar

Family Cites Families (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101283824A (en) * 2008-05-21 2008-10-15 辽宁新大地食品饮料有限公司 Blueberry fruit vinegar beverage
CN102229883A (en) * 2011-07-07 2011-11-02 石河子天源果饮料厂 Preparation method of flat peach fruit vinegar
CN103283839A (en) * 2013-04-23 2013-09-11 蚌埠市福淋乳业有限公司 Rambutan fermented black bean milk
CN103462136A (en) * 2013-09-07 2013-12-25 彭常安 Preparation method for cranberry fruit vinegar beverage
CN103436426B (en) * 2013-09-08 2016-02-17 安徽宝恒农业有限公司 A kind of making method of mulberry-blackberry fruit vinegar
CN103525681B (en) * 2013-10-04 2016-01-20 安徽宝恒农业有限公司 A kind of making method of root of Manchurian Currant fruit vinegar
CN103756862A (en) * 2014-02-13 2014-04-30 彭聪 Processing method of nightshade vinegar
CN103865748B (en) * 2014-03-30 2015-07-29 南陵宝恒野生葛种植专业合作社 The making method of burdock vinegar

Also Published As

Publication number Publication date
CN104099231A (en) 2014-10-15

Similar Documents

Publication Publication Date Title
CN104560609B (en) The brewing method of wild country melon and fruit vinegar
CN103750462B (en) Fruit and vegetable ferment beverage
CN102960795B (en) Preparation method of fruit and vegetable beverage
CN103555534B (en) Jerusalem artichoke and blueberry combined functional beverage and preparation method thereof
CN104789439B (en) A kind of brewing method of Fructus Tsaoko fruit vinegar
CN104232461A (en) Wampee vinegar drink
CN102559443B (en) Heath-function sea cucumber yellow wine
CN103436426B (en) A kind of making method of mulberry-blackberry fruit vinegar
CN103222506A (en) Preparation method of coagulated type yogurt containing agar
CN104247900A (en) Dragon fruit jam and preparation method thereof
CN103952267B (en) Rubus buergeri fruit wine brewing method
CN104921078A (en) Chili sauce capable of reducing blood sugar and preparation method of chili sauce
CN101816433B (en) Method for producing composite bean curd with duck blood
CN104140922B (en) A kind of making method of Mulberry fruit vinegar beverage
CN103271160B (en) Health preserving whole-cereal milk and preparation method thereof
CN105455135B (en) A kind of preparation method of No. 9 fruits and vegetables composite enzymes of no alcohol south jerusalem artichoke
CN105249100B (en) The production method of fermented fruits and vegetables juice and fermented glutinous rice beverage with compound functions
CN105265537A (en) Fruit and vegetable biscuit and preparation method thereof
CN101130741A (en) Vinegar koji and biological edible vinegar, and method of producing the same
CN103805395A (en) Brewing method for paper mulberry fruit wine
CN104170957A (en) Coix seed fermented beverage and preparation method thereof
CN104983011A (en) Preparation method of rubus parvifolius and mulberry vinegar beverage
CN102226144A (en) Black garlic vinegar and preparation method thereof
CN101066072A (en) Pectin grain containing milk beverage and its production process
CN103960729A (en) Low-sugar black garlic flower beverage and preparation method thereof

Legal Events

Date Code Title Description
C06 Publication
PB01 Publication
C10 Entry into substantive examination
SE01 Entry into force of request for substantive examination
C41 Transfer of patent application or patent right or utility model
TA01 Transfer of patent application right

Effective date of registration: 20151010

Address after: 241300 Anhui Province, Wuhu city Nanling County Yandun Town Street

Applicant after: NANLING COUNTY KUDZU ASSOCIATION

Address before: 241000 Anhui province Wuhu City Jiuhua Road No. 119 days and district court 6 unit 1 building 604 room

Applicant before: Peng Changan

C14 Grant of patent or utility model
GR01 Patent grant