CN104293638A

CN104293638A - Manufacturing method of bergamot pear fruit vinegar

Info

Publication number: CN104293638A
Application number: CN201410482353.XA
Authority: CN
Inventors: 胡本奎
Original assignee: Individual
Current assignee: Individual
Priority date: 2014-09-22
Filing date: 2014-09-22
Publication date: 2015-01-21

Abstract

The invention discloses a manufacturing method of bergamot pear fruit vinegar, belonging to the field of food processing. The method is characterized by comprising the following steps: using a concentrated bergamot pear juice which is diluted by 15%, inoculating fermentation, carrying out centrifugal separation, storing in a tank, acidifying, aging, filling, sterilizing, and bottling to obtain the finished product. The product has rich nutrients, is tasty and refreshing, and has the flavors of bergamot pears and acetic acid; the product can be easily absorbed by the human body, is beneficial to digestion, is capable of expelling phlegm and arresting coughing, has a care function for the throat, and can prevent atherosclerosis and inhibit the carcinogenic substance nitrosamine from formation when being drunk frequently, thereby achieving the effects of cancer prevention and cancer resistance.

Description

A kind of making method of fragrant pear fruit vinegar

Technical field

The present invention relates to a kind of working method of food, especially relate to a kind of making method of fragrant pear fruit vinegar.

Background technology

Bergamot pear, Uighur, " milk Lyceum is carried ", is characterized in that aromatic flavour, skin are thin, meat is thin, the how sweet shortcake of juice, clearly good to eat, is the top grade of Xinjiang each kind pears.Bergamot pear is large with Kuerle delicious pear output, and quality is good, Kuerle delicious pear, be Xinjiang at one of fruit the most well-known at home and abroad, in overseas market is described as " Chinese sweet pears ", " in pears treasure ".

The effect of bergamot pear: 1. contain abundant vitamin B group in bergamot pear, energy cardioprotection, lessens fatigue, and strengthens myocardial viability, reduces blood pressure; 2. the compositions such as the glycoside contained by bergamot pear and tannic acid, energy expelling phlegm for arresting cough, has maintenance action to throat; 3. bergamot pear has comparatively polysaccharose substance and multivitamin, is easily absorbed by the body, improves a poor appetite, have provide protection to liver; 4. bergamot pear cool in nature and can heat-clearing calm, normal food can make blood pressure recover normal, improves rocky symptom; 5. eat bergamot pear energy atherosclerosis, suppress the formation of carcinogenic substance nitrosamine, thus cancer-resisting; 6. the pectin content in bergamot pear is very high, contributes to digestion.

Bergamot pear is eaten raw usually, not storage tolerance, and remains of pesticide on epidermis, not easy cleaning, for being processed into the comprehensive utilization that fragrant pear fruit vinegar can realize bergamot pear raw material, being convenient to store, improving its economic worth and nutritive value.

Summary of the invention

The object of the invention is to solve bergamot pear not storage tolerance and the problem of non-easy cleaning, a kind of making method of fragrant pear fruit vinegar is provided.

The present invention solves the technical scheme that its technical problem takes:

A making method for fragrant pear fruit vinegar, is characterized in that: the processing process adopting the concentrated bergamot pear juice of dilution 15%, inoculation fermentation, centrifugation, basin, acidifying, mature vinegar, filling, sterilization, bottling, finished product, and concrete operation step is:

A, juice preparation: cleaned by bergamot pear with clear water, squeeze the juice with juice extractor;

B, inoculation fermentation: by grape wine dry yeast, be inoculated in fruit juice, and inoculum size is 200 mg/kg, is squeezed out by wine after fermentation, then places 3 months, promotes juice clarification and improve acidifying quality; Carry out centrifugation and basin again, obtain the product clarified;

C, acidifying: acidifying adopts continuous charge deep drainpipe fermentation method, adopt Fring type acidifying machine, during running, part fruit vinegar is regularly got rid of from fermentor tank top, and new raw material is filled with from bottom;

D, mature vinegar: after acidifying terminates, pump into product in wooden barrel and carry out mature vinegar, and mature vinegar can increase the fragrance of fruit vinegar and improve clarity, muddy phenomenon occurs, mature vinegar 3 months after reducing bottling;

E, tinning: the fruit vinegar fully after mature vinegar is after coarse filtration, and being diluted with water to concentration is 10%, then adopts plate-type heat exchanger to carry out sterilization, and sterilization temperature is 100 DEG C, cools after sterilization, is cooled to 25 DEG C, reinstalls in vial, is finished product.

Beneficial effect: product of the present invention is nutritious, sour-sweet tasty and refreshing, there is bergamot pear and the due local flavor of acetic acid; This product is easily absorbed by the body, and contributes to digestion, and all right expelling phlegm for arresting cough, has maintenance action to throat, and normal food energy atherosclerosis, suppresses the formation of carcinogenic substance nitrosamine, reach the effect of cancer-resisting.

Embodiment

Embodiment 1 :

A making method for fragrant pear fruit vinegar, concrete operation step is:

E, tinning: the fruit vinegar fully after mature vinegar is after coarse filtration, and being diluted with water to concentration is 10%, adds a small amount of carbonated drink, then add appropriate honey and mix well; Adopt plate-type heat exchanger to carry out sterilization, sterilization temperature is 100 DEG C, cools after sterilization, is cooled to 25 DEG C, reinstalls in vial, is finished product.

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

Embodiment 2 :

A making method for fragrant pear fruit vinegar, concrete operation step is:

A, juice preparation: cleaned by bergamot pear with clear water, squeeze the juice with juice extractor; Lemon is cleaned section, puts into citric acid solution and soak, for subsequent use;

B, inoculation fermentation: by grape wine dry yeast, be inoculated in fruit juice, and inoculum size is 180 mg/kg, is squeezed out by wine after fermentation, then places 4 months, promotes juice clarification and improve acidifying quality; Carry out centrifugation and basin again, obtain the product clarified;

D, mature vinegar: after acidifying terminates, pump into product in wooden barrel, add lemonade tablet, carries out mature vinegar, and mature vinegar can increase the fragrance of fruit vinegar and improve clarity, muddy phenomenon occurs, mature vinegar 4 months after reducing bottling;

E, tinning: the fruit vinegar fully after mature vinegar is after coarse filtration, and being diluted with water to concentration is 8%, then adopts plate-type heat exchanger to carry out sterilization, and sterilization temperature is 100 DEG C, cools after sterilization, is cooled to 20 DEG C, reinstalls in vial, is finished product.

Claims

1. a making method for fragrant pear fruit vinegar, is characterized in that: the processing process adopting the concentrated bergamot pear juice of dilution 15%, inoculation fermentation, centrifugation, basin, acidifying, mature vinegar, filling, sterilization, bottling, finished product, and concrete operation step is: