CN104388294A - Method for making grape and tomato fruit vinegar - Google Patents

Abstract

The invention discloses a method for making grape and tomato fruit vinegar, belonging to the technical field of fruit vinegar processing. The grape and tomato fruit vinegar is characterized by mainly comprising the following substances based on 100 weight parts: 35 parts of grape juice, 42 parts of tomato juice, 2 parts of rose juice, 5 parts of honey and 16 parts of fructose. The method comprises the following steps: respectively pulping, taking the juice and mixing, precooking, adding sugar, performing alcoholic fermentation, performing acetic fermentation, filtering, blending, canning and sterilizing. The product disclosed by the invention is strong in fruity taste and unique in faint scent, contains rich glucose, organic acids, amino acids, vitamins and other nutritive materials, has strong oxidation resistance, has the effects of delaying senescence, improving the immunity, softening blood vessels, maintaining beauty and keeping young, can achieve the effects of resisting and preventing cancers and is a natural, pure, environmental friendly and healthy nutrient drink.

Description

A kind of making method of grape tomato 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 grape tomato fruit vinegar.

Background technology

Grape, also known as grape, is a kind of frequently seen plants of Vitis.Abundant VITAMIN, mineral substance and flavonoid is rich in grape.Flavonoid is a kind of powerful antioxidants, can be anti-ageing, and can remove interior free yl.Also containing a kind of anticancer trace element-trans-resveratrol in grape, healthy cell canceration can be prevented, stop cancer cells diffusion.In grape fruit, the content of glucose, organic acid, amino acid, VITAMIN is all very abundant, can help and excited cerebral nerve, to treatment neurasthenia with eliminate and overtiredly have certain effect.Be not only grape meat, Pericarpium Vitis viniferae and Semen Vitis viniferae are also all highly profitable to human body.The anthocyanidin be rich in Semen Vitis viniferae, its oxidation resistant effect exceeds 18 times more than than vitamins C, therefore is called as real anti-oxidant star.

Tomato, another name tomato, tomato, ancient name persimmon in June, report of good news ternary.In Peru and Mexico, be referred to as at first " wolf peach ".Fruits nutrition enriches, tool flavour.Can eat raw, cook, be processed into tomato-sauce, juice or whole fruit canning.Tomato is that one of fruit and vegetable the most general are cultivated in the whole world.The Leaf-feeding insects of tomato is the berry of succulence.Its kind is extremely many, can be divided into circle, oblate, oblong, point circle by the shape of fruit; Divide by the color of pericarp, have bright red, pink, orange red with yellow.Tomato is sweet, sour, cool in nature, is slightly cold, and tomato contains abundant carotene, vitamins C and B VITAMIN, especially the hat of the content vegetables of vitamin P.Tomato contains cardiovascular VITAMIN and the mineral element with provide protection, can reduce cardiopathic outbreak.Vc in tomato, promotes the production of body fluid to quench thirst, stomach strengthening and digestion promoting, the flat liver of cool blood, clearing heat and detoxicating, and the effect reduced blood pressure has good auxiliary therapeutic action to hypertension, kidney patient.Eat tomato more and there is anti-aging effects, make skin keep pale.The nicotinic acid contained in tomato can maintain the normal secretions of gastric juice, promotes erythrocytic formation, is conducive to the elasticity and the protection skin that keep vessel wall.So edible tomato is also helpful to preventing and treating arteriosclerosis, hypertension and coronary heart disease.Tomato succulence, can diuresis, and nephritis victim also should eat.Lyeopene has unique resistance of oxidation, and energy scavenging free radicals, Cell protection, makes picodna and gene exempt from destruction, can stop canceration process.Tomato, except having prophylactic effect to prostate cancer, effectively can also reduce the initiation potential of the cancers such as carcinoma of the pancreas, the rectum cancer, laryngocarcinoma, oral carcinoma, lung cancer, mammary cancer.

With grape, tomato and rose for raw material, add the approach of above-mentioned raw materials deep processing and utilization, the fruit vinegar processed is nutritious, unique flavor, and on market, this series products is also more rare.

Summary of the invention

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

A making method for grape tomato fruit vinegar, is characterized in that: with 100 parts of weighing scales mainly containing following material: Sucus Vitis viniferae 35 parts, tomato juice 42 parts, 2 parts, rose juice, honey 5 parts, 16 parts, fructose, adopt following steps:

A, raw materials pretreatment: select maturation, complete grape, tomato and Flower of Japanese Rose, after cleaning, process of pulling an oar respectively;

B, get slurry mixing: get Sucus Vitis viniferae, tomato juice, rose juice is mixed in proportion, stir, obtained mixed pulp;

C, to precook: mixed pulp is boiled 23-28min at 85-90 DEG C;

D, sugaring: in mixed pulp, sugaring is to 25 ° of Bx, pol is unsuitable too high, in order to avoid suppress microorganism growth;

E, zymamsis: the ratio of starch in forward slip value of not precooking 0.27% adds active dry yeast in mixed pulp, temperature controls as 23-25 DEG C, time 4-6 days, after fermentation ends, leach juice, in bits, add the syrup of 18 ° of Bx, carry out Secondary Fermentation, temperature controls as 38-42 DEG C, time 12-14 days, and twice juice merges a cylinder;

F, acetic fermentation: temperature controls as 55-60 DEG C, and the time is 35-42 days;

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

H, allotment: add honey by formula and remaining fructose is allocated;

I, canned, sterilizing: deployed fruit vinegar is carried out canned, seals immediately after canned, and keep 18-25min in boiling water, then cool gradually, room temperature preservation.

Beneficial effect: product fruity of the present invention is dense, delicate fragrance is unique, containing the abundant nutritive substance such as glucose, organic acid, amino acid, VITAMIN, there is very strong oxidation-resistance, delay senility, improve immunizing power, the effect such as vessel softening and beautifying face and moistering lotion, can also play the effect of anti-cancer and cancer-preventing, be also simultaneously a kind of nourishing beverage of naturally pure, green health.

Embodiment

Embodiment 1:

A making method for grape tomato fruit vinegar, is characterized in that: with 100 parts of weighing scales mainly containing following material: Sucus Vitis viniferae 40-50 part, tomato juice 25-30 part, rose juice 8-10 part, honey 5-7 part, white sugar 4-8 part, adopt following steps:

A, raw materials pretreatment: select maturation, complete grape, tomato, rose, after cleaning, process of pulling an oar respectively;

B, get slurry mixing: get Sucus Vitis viniferae, tomato juice, rose juice is mixed in proportion, stir, obtained mixed pulp;

C, to precook: mixed pulp is boiled 25-30min at 100 DEG C;

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

E, zymamsis: the ratio of starch in forward slip value of not precooking 0.12% adds active dry yeast in the mixed pulp after sugaring, temperature controls as 20-25 DEG C, time 7-9 days, after fermentation ends, leach juice, in bits, add the syrup of 15 ° of Bx, carry out Secondary Fermentation, temperature controls as 20-25 DEG C, time 5-7 days, and twice juice merges a cylinder;

F, acetic fermentation: temperature controls as 30-35 DEG C, and the time is 60-80 days;

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

H, allotment: add honey by formula and remaining white sugar is allocated;

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

Embodiment 2:

A working method for tomato fruit vinegar, its formula is: Sucus Vitis viniferae 40kg, tomato juice 35kg, wolfberry juice 10kg, honey 7kg, protein sugar 8kg, adopts following steps:

A, raw materials pretreatment: select maturation, complete tomato, grape, matrimony vine, after cleaning, process of pulling an oar respectively;

B, get slurry mixing: Sucus Vitis viniferae gets 40kg, tomato juice 35kg, wolfberry juice 10kg mix, stirs, obtain mixed pulp;

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

D, sugaring: in mixed pulp, sugaring is to 25 ° of Bx, pol is unsuitable too high, in order to avoid suppress microorganism growth;

E, zymamsis: the ratio of starch in forward slip value of not precooking 0.08% adds active dry yeast 68g in the mixed pulp after sugaring, it is 20 DEG C that temperature controls, 7 days time, after fermentation ends, leach juice, in bits, add the syrup of 12 ° of Bx, carry out Secondary Fermentation, it is 20 DEG C that temperature controls, and 7 days time, twice juice merges a cylinder;

F, acetic fermentation: it is 30 DEG C that temperature controls, and the time is 90 days;

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

H, allotment: add honey by formula and remaining protein sugar is allocated;

I, canned, sterilizing: deployed fruit vinegar is carried out canned, seals immediately after canned, and keep 40min in boiling water, then cool gradually, room temperature preservation.

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 grape tomato fruit vinegar, is characterized in that: with 100 parts of weighing scales mainly containing following material: Sucus Vitis viniferae 35 parts, tomato juice 42 parts, 2 parts, rose juice, honey 5 parts, 16 parts, fructose, adopt following steps:

A, raw materials pretreatment: select maturation, complete grape, tomato and Flower of Japanese Rose, after cleaning, process of pulling an oar respectively;

B, get slurry mixing: get Sucus Vitis viniferae, tomato juice, rose juice is mixed in proportion, stir, obtained mixed pulp;

C, to precook: mixed pulp is boiled 23-28min at 85-90 DEG C;

D, sugaring: in mixed pulp, sugaring is to 25 ° of Bx, pol is unsuitable too high, in order to avoid suppress microorganism growth;

E, zymamsis: the ratio of starch in forward slip value of not precooking 0.27% adds active dry yeast in mixed pulp, temperature controls as 23-25 DEG C, time 4-6 days, after fermentation ends, leach juice, in bits, add the syrup of 18 ° of Bx, carry out Secondary Fermentation, temperature controls as 38-42 DEG C, time 12-14 days, and twice juice merges a cylinder;

F, acetic fermentation: temperature controls as 55-60 DEG C, and the time is 35-42 days;

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

H, allotment: add honey by formula and remaining fructose is allocated;

I, canned, sterilizing: deployed fruit vinegar is carried out canned, seals immediately after canned, and keep 18-25min in boiling water, then cool gradually, room temperature preservation.