CN104388295A - Method for producing winter jujube vinegar drink from winter jujube residues - Google Patents
Method for producing winter jujube vinegar drink from winter jujube residues Download PDFInfo
- Publication number
- CN104388295A CN104388295A CN201410757522.6A CN201410757522A CN104388295A CN 104388295 A CN104388295 A CN 104388295A CN 201410757522 A CN201410757522 A CN 201410757522A CN 104388295 A CN104388295 A CN 104388295A
- Authority
- CN
- China
- Prior art keywords
- jujube
- winter jujube
- winter
- fermentation
- juice
- 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.)
- Pending
Links
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
- C12J1/02—Vinegar; Preparation or purification thereof from wine
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
- C12J1/08—Addition of flavouring ingredients
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Food Science & Technology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Medicines Containing Plant Substances (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a method for producing a winter jujube vinegar drink from winter jujube residues, and belongs to production methods of winter jujube vinegar drinks. The method comprises the following steps: (1) performing enzymolysis on the winter jujube residues; (2) performing centrifugal separation; (3) finely filtering; (4) ultra-filtering; (5) performing alcohol fermentation; (6) performing acetic fermentation; (7) filtering acetic fermentation liquid with the acidity of 5.2%-5.3% to remove strains so as to obtain light yellow jujube vinegar raw liquid with fermentation aroma; (8) blending the winter jujube vinegar drink; (9) filtering; (10) filling. Compared with the prior art, the method has the characteristics that the resources are saved, the jujube residue leftovers are turned into wealth and reutilized, the pollution is alleviated, the enterprise cost and burden are reduced, the environment is protected, and the purpose of completely pressing winter jujubes is really achieved, so that the method has very good promotion and application values.
Description
Technical field
The present invention relates to a kind of production method of winter jujube vinegar drink, especially a kind of method of producing winter jujube vinegar drink from the tankage winter jujube jujube slag producing winter jujube inspissated juice.
Background technology
Vinegar drink product, containing tens kinds of necessary amino acid of human body and trace element, particularly supplements the nutrients, improves function of human body, have many nourishing functions, as beauty treatment, skin care, beauty treatment simultaneously; Relieve the effect of alcohol, sober up, protect liver; Fall and blood fat, vessel softening, prevent the formation of nitrite, prevention gastroenteric tumor; Anti-aging in advance, promote longevity.Health of curing the disease is had to the effect of following aspect: 1, Ginseng Extract; 2, regulate the acid base equilibrium of blood, maintain the relatively stable of human internal environment; 3, help digest, be conducive to the absorption of food Middle nutrition composition; 4, anti-ageing, suppress and reduce the formation of superoxide in human aging process; 5, there is very strong sterilizing ability, the staphylococcus in enteron aisle, intestinal bacteria, the dry bacterium of sick disease, halophilic bacterium etc. can be killed and wounded; 6, strengthen liver function, enhance metabolism; 7, vasodilation, is conducive to reducing blood pressure, and prevents the generation of cardiovascular disorder; 8, strengthen renal function, have diuretic properties, and glucose in urine content can be reduced; 9, excess fat in body can be made to change physical consumption into fall, and promote the metabolism of sugar and protein, can obesity be prevented and treated; 10, also cancer-resisting substance is contained in vinegar.
10,000 winter jujubes of going into operation concentrate jujube juice project, and tankage jujube slag year produces more than 15000 tons, and these jujube slag tankage are entirely taken as offal treatment and have fallen, and have both wasted valuable resource, have improve raw materials cost, add business burden, cause environmental pollution again.
At present, the solution also do not had.
Summary of the invention
Technical assignment of the present invention provides a kind of method of producing winter jujube vinegar drink from winter jujube jujube slag for above-mentioned deficiency of the prior art, the method should producing winter jujube vinegar drink from winter jujube jujube slag has and saves resource, jujube slag tankage are turned waste into wealth, again utilize, decreasing pollution and enterprise cost, reduce business burden, environmental protection, really achieve the feature of " the eating dry squeezing only " to winter jujube.
The technical solution adopted for the present invention to solve the technical problems is: it comprises the following steps:
(1) winter jujube jujube slag enzymolysis
Winter jujube jujube slag and water are uniformly mixed into by weight 1:2 and mix jujube and starch, then zytase, beta-glucanase, cellulase and polygalacturonase is added in being starched by mixing jujube, wherein the enzyme concentration of zytase is respectively 120U/g, the enzyme concentration of beta-glucanase is respectively 120U/g, the enzyme concentration of cellulase is respectively 150U/g, the enzyme concentration of polygalacturonase is respectively 50U/g, diastatic enzyme concentration is respectively 50U/g, hydrolysis temperature is 55-60 DEG C, pH is 5.5-6.0, and enzymolysis time is 180-240min;
(2) centrifugation
Be separated the mixing jujube slurry after enzymolysis with whizzer, obtain winter jujube Normal juice 1 and part residue, winter jujube Normal juice 1 is for subsequent use, selects centrifugal speed 5500-6000r/min, 10 minutes time;
(3) essence filter
Through centrifugal winter jujube Normal juice 1, its surface still has a small amount of floating matter, filters, obtains the winter jujube Normal juice 2 of clear;
(4) ultrafiltration
Polysaccharide from winter jujub molecular weight mainly concentrates on more than 150,000 dalton, and selective retention molecular weight is that 150,000 dalton's hyperfiltration membrane assemblies carry out Ultra filtration membrane to the winter jujube Normal juice 2 that essence has been filtered; Ultrafiltration permeate is the clear juice of winter jujube, and ultra-filter retentate contains polysaccharide from winter jujub and small part not by the winter jujube albumen of protease hydrolyzed;
Ultra-filtration conditions is: soluble solid content is 7-10%, service temperature is 40 ± 2 DEG C, working pressure is 0.4MPa, the best ultrafiltration time is 80-100min; Collect each several part permeate and the liquid that dams; Permeate carries out zymamsis and acetic fermentation, and trapped fluid extracts polysaccharide from winter jujub;
(5) zymamsis
Select wine yeast to carry out zymamsis to permeate: jujube juice pol is 17%, domestication yeast liquid inoculum size is 10%, and leavening temperature is 28 DEG C, and fermentation time is defined as 60-65h, and fermentation termination alcoholic strength is 7.3-7.5%;
(6) acetic fermentation
Add the nutrition in nutritive salt, ultrafiltration permeate and husked sorghum soak solution supplemental medium in distiller's wort after 6.1 zymamsiss respectively, be beneficial to carrying out smoothly of subsequent fermentation; The addition of nutritive salt, ultrafiltration permeate and husked sorghum is with the weighing scale of mash (massfraction): 0.1% magnesium sulfate, 0.05% dipotassium hydrogen phosphate, 0.05% potassium primary phosphate, 0.1% zinc chloride, 3% jujube juice husked sorghum liquid (utilizing ultrafiltration permeate to soak husked sorghum 24h, solid-liquid ratio 1:20), mixes rear 121 DEG C of sterilizing 20min, after cooling, join in the mash after zymamsis under aseptic condition;
The optimal processing parameter of 6.2 acetic fermentations is: fermented liquid alcoholic strength is 7.0%, after domestication, acetic bacteria inoculum size is 10%, is placed in 32 DEG C, and 180r/min aerobic fermentation 84h is (from inoculation domestication acetic bacteria, in 32 DEG C of bottom fermentation 84h), obtaining acidity is 5.2-5.3% fermented liquid;
(7) acidity is after the acetic acid fermentation liquid of 5.2-5.3% removes thalline after filtration, obtains faint yellow, to have fermentation fragrance jujube vinegar stoste;
(8) allotment of winter jujube vinegar drink
Jujube vinegar stoste fermentation obtained, concentrated winter jujube juice and sucrose add in the clear juice of ultrafiltration permeate winter jujube allocates winter jujube vinegar drink; Optimum formula: concentrated winter jujube juice 10%, winter jujube vinegar 8%, sucrose 3%; Through allotment after winter jujube vinegar drink sour-sweet tasty and refreshing, jujube is aromatic strongly fragrant, mouthfeel is soft, nutritious, has good nourishing function, is a kind of desirable natural health drink;
(9) filter
After allotment terminates, carry out secondary filter; Through the winter jujube vinegar drink uniform color of twice filtration, Quality During Shelf Life is stablized;
(10) filling
After beverage bottling capping, through pasteurize, substantially solve the problem of microbial contamination, through the winter jujube vinegar drink of above process, place 12 months, essentially no precipitation, never degenerates, and still can keep good quality.
Through centrifugal winter jujube Normal juice 1, adopt cottonseed cake to filter, obtain the winter jujube Normal juice 2 of clear.
Compared to the prior art method of producing winter jujube vinegar drink from winter jujube jujube slag of the present invention, has following outstanding beneficial effect: enforcement of the present invention can decreasing pollution and enterprise cost, environmental protection, really achieves " eat dry squeeze clean " to winter jujube; Jujube vinegar, mainly using tankage jujube slag as raw material, by making jujube vinegar after complex enzyme hydrolysis, ultrafiltration, zymamsis, acetic fermentation, is allocated with winter jujube juice by the present invention again, makes winter jujube vinegar drink; Like this, both improve the utilization ratio of raw material, decreased environmental pollution, again for enterprise adds new range of product; The winter jujube vinegar drink sweet and sour taste utilizing fermentable to make, jujube is aromatic strongly fragrant, containing abundant mineral substance, VITAMIN, has vessel softening, reduces blood fat hypotensive, and prevention of arterial hardens, and increases appetite promoting digestion, to maintain in body the functions such as acid base equilibrium; Winter jujube vinegar drink not only has distinct nationality and era characteristics, and complies with the trend of international food development, is a kind of novel green drink; This project implementation can drive the adjustment of regional agricultural structure and the development of industrialization, changes the industrial chain of processing of farm products in the past short, the problem that value-rising is low, improves the features such as Business Economic Benefit.
Embodiment
Method of producing winter jujube vinegar drink from winter jujube jujube slag of the present invention is described in detail below.
Method of producing winter jujube vinegar drink from winter jujube jujube slag of the present invention, it comprises the following steps:
(1) winter jujube jujube slag enzymolysis
Winter jujube jujube slag and water are uniformly mixed into by weight 1:2 and mix jujube and starch, then zytase, beta-glucanase, cellulase and polygalacturonase is added in being starched by mixing jujube, wherein the enzyme concentration of zytase is respectively 120U/g, the enzyme concentration of beta-glucanase is respectively 120U/g, the enzyme concentration of cellulase is respectively 150U/g, the enzyme concentration of polygalacturonase is respectively 50U/g, diastatic enzyme concentration is respectively 50U/g, hydrolysis temperature is 55-60 DEG C, pH is 5.5-6.0, and enzymolysis time is 180-240min;
(2) centrifugation
Be separated the mixing jujube slurry after enzymolysis with whizzer, obtain winter jujube Normal juice 1 and part residue, winter jujube Normal juice 1 is for subsequent use, selects centrifugal speed 5500-6000r/min, 10 minutes time;
(3) essence filter
Through centrifugal winter jujube Normal juice 1, its surface still has a small amount of floating matter, filters, obtains the winter jujube Normal juice 2 of clear;
(4) ultrafiltration
Polysaccharide from winter jujub molecular weight mainly concentrates on more than 150,000 dalton, and selective retention molecular weight is that 150,000 dalton's hyperfiltration membrane assemblies carry out Ultra filtration membrane to the winter jujube Normal juice 2 that essence has been filtered; Ultrafiltration permeate is the clear juice of winter jujube, and ultra-filter retentate contains polysaccharide from winter jujub and small part not by the winter jujube albumen of protease hydrolyzed;
Ultra-filtration conditions is: soluble solid content is 7-10%, service temperature is 40 ± 2 DEG C, working pressure is 0.4MPa, the best ultrafiltration time is 80-100min; Collect each several part permeate and the liquid that dams; Permeate carries out zymamsis and acetic fermentation, and trapped fluid extracts polysaccharide from winter jujub;
(5) zymamsis
Select wine yeast to carry out zymamsis to permeate: jujube juice pol is 17%, domestication yeast liquid inoculum size is 10%, and leavening temperature is 28 DEG C, and fermentation time is defined as 60-65h, and fermentation termination alcoholic strength is 7.3-7.5%;
(6) acetic fermentation
Add the nutrition in nutritive salt, ultrafiltration permeate and husked sorghum soak solution supplemental medium in distiller's wort after 6.1 zymamsiss respectively, be beneficial to carrying out smoothly of subsequent fermentation; The addition of nutritive salt, ultrafiltration permeate and husked sorghum is with the weighing scale of mash (massfraction): 0.1% magnesium sulfate, 0.05% dipotassium hydrogen phosphate, 0.05% potassium primary phosphate, 0.1% zinc chloride, 3% jujube juice husked sorghum liquid (utilizing ultrafiltration permeate to soak husked sorghum 24h, solid-liquid ratio 1:20), mixes rear 121 DEG C of sterilizing 20min, after cooling, join in the mash after zymamsis under aseptic condition;
The optimal processing parameter of 6.2 acetic fermentations is: fermented liquid alcoholic strength is 7.0%, after domestication, acetic bacteria inoculum size is 10%, is placed in 32 DEG C, and 180r/min aerobic fermentation 84h is (from inoculation domestication acetic bacteria, in 32 DEG C of bottom fermentation 84h), obtaining acidity is 5.2-5.3% fermented liquid;
(7) acidity is after the acetic acid fermentation liquid of 5.2-5.3% removes thalline after filtration, obtains faint yellow, to have fermentation fragrance jujube vinegar stoste;
(8) allotment of winter jujube vinegar drink
Jujube vinegar stoste fermentation obtained, concentrated winter jujube juice and sucrose add in the clear juice of ultrafiltration permeate winter jujube allocates winter jujube vinegar drink; Optimum formula: concentrated winter jujube juice 10%, winter jujube vinegar 8%, sucrose 3%; Through allotment after winter jujube vinegar drink sour-sweet tasty and refreshing, jujube is aromatic strongly fragrant, mouthfeel is soft, nutritious, has good nourishing function, is a kind of desirable natural health drink;
(9) filter
After allotment terminates, carry out secondary filter; Through the winter jujube vinegar drink uniform color of twice filtration, Quality During Shelf Life is stablized;
(10) filling
After beverage bottling capping, through pasteurize, substantially solve the problem of microbial contamination, through the winter jujube vinegar drink of above process, place 12 months, essentially no precipitation, never degenerates, and still can keep good quality.
Through centrifugal winter jujube Normal juice 1, adopt cottonseed cake to filter, obtain the winter jujube Normal juice 2 of clear.
Wherein in winter jujube jujube slag enzymolysis step: select hydrolysis temperature to be 55 DEG C, pH is 5.5, and enzymolysis time is 180min.
Wherein in step with centrifugal separation: select centrifugal speed 5500r/min.
Wherein in ultrafiltration step: select ultra-filtration conditions to be: soluble solid content is 10%, service temperature is 40 DEG C, working pressure is 0.4MPa, the best ultrafiltration time is 80min.
In wherein zymamsis step: select fermentation time to be defined as 60h, fermentation termination alcoholic strength is 7.3%.
Wherein in acetic fermentation step: obtaining acidity is 5.21% fermented liquid.
Except the technical characteristic described in specification sheets, be the known technology of those skilled in the art.
Claims (2)
1. from winter jujube jujube slag, produce the method for winter jujube vinegar drink, it is characterized in that: comprise the following steps:
(1) winter jujube jujube slag enzymolysis
Winter jujube jujube slag and water are uniformly mixed into by weight 1:2 and mix jujube and starch, then zytase, beta-glucanase, cellulase and polygalacturonase is added in being starched by mixing jujube, wherein the enzyme concentration of zytase is respectively 120U/g, the enzyme concentration of beta-glucanase is respectively 120U/g, the enzyme concentration of cellulase is respectively 150U/g, the enzyme concentration of polygalacturonase is respectively 50U/g, diastatic enzyme concentration is respectively 50U/g, hydrolysis temperature is 55-60 DEG C, pH is 5.5-6.0, and enzymolysis time is 180-240min;
(2) centrifugation
Be separated the mixing jujube slurry after enzymolysis with whizzer, obtain winter jujube Normal juice 1 and part residue, winter jujube Normal juice 1 is for subsequent use, selects centrifugal speed 5500-6000r/min, 10 minutes time;
(3) essence filter
Through centrifugal winter jujube Normal juice 1, its surface still has a small amount of floating matter, filters, obtains the winter jujube Normal juice 2 of clear;
(4) ultrafiltration
Polysaccharide from winter jujub molecular weight mainly concentrates on more than 150,000 dalton, and selective retention molecular weight is that 150,000 dalton's hyperfiltration membrane assemblies carry out Ultra filtration membrane to the winter jujube Normal juice 2 that essence has been filtered; Ultrafiltration permeate is the clear juice of winter jujube, and ultra-filter retentate contains polysaccharide from winter jujub and small part not by the winter jujube albumen of protease hydrolyzed;
Ultra-filtration conditions is: soluble solid content is 7-10%, service temperature is 40 ± 2 DEG C, working pressure is 0.4MPa, the best ultrafiltration time is 80-100min; Collect each several part permeate and the liquid that dams; Permeate carries out zymamsis and acetic fermentation, and trapped fluid extracts polysaccharide from winter jujub;
(5) zymamsis
Select wine yeast to carry out zymamsis to permeate: utilizing sucrose to be adjusted to jujube juice pol is 17%, domestication yeast liquid inoculum size is 10%, and leavening temperature is 28 DEG C, and fermentation time is defined as 60-65h, and fermentation termination alcoholic strength is 7.3-7.5-7.5%;
(6) acetic fermentation
Add the nutrition in nutritive salt, ultrafiltration permeate and husked sorghum soak solution supplemental medium in distiller's wort after 6.1 zymamsiss respectively, be beneficial to carrying out smoothly of subsequent fermentation; The addition of nutritive salt, ultrafiltration permeate and husked sorghum is with the weighing scale of mash (massfraction): 0.1% magnesium sulfate, 0.05% dipotassium hydrogen phosphate, 0.05% potassium primary phosphate, 0.1% zinc chloride, 3% jujube juice husked sorghum liquid, mix rear 121 DEG C of sterilizing 20min, after cooling, join in the mash after zymamsis under aseptic condition;
The optimal processing parameter of 6.2 acetic fermentations is: fermented liquid alcoholic strength is 7.0%, and after domestication, acetic bacteria inoculum size is 10%, and be placed in 32 DEG C, 180r/min aerobic fermentation 84h, obtaining acidity is 5.2-5.3% fermented liquid;
(7) acidity is after the acetic acid fermentation liquid of 5.2-5.3% removes thalline after filtration, obtains faint yellow, to have fermentation fragrance jujube vinegar stoste;
(8) allotment of winter jujube vinegar drink
Jujube vinegar stoste fermentation obtained, concentrated winter jujube juice and sucrose add in the clear juice of ultrafiltration permeate winter jujube allocates winter jujube vinegar drink; Optimum formula: concentrated winter jujube juice 10%, winter jujube vinegar 8%, sucrose 3%;
(9) filter
After allotment terminates, carry out secondary filter;
(10) filling
After beverage bottling capping, then through pasteurize.
2. method of producing winter jujube vinegar drink from winter jujube jujube slag according to claim 1, is characterized in that: through centrifugal winter jujube Normal juice 1, adopts cottonseed cake to filter, obtains the winter jujube Normal juice 2 of clear.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410757522.6A CN104388295A (en) | 2014-12-10 | 2014-12-10 | Method for producing winter jujube vinegar drink from winter jujube residues |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410757522.6A CN104388295A (en) | 2014-12-10 | 2014-12-10 | Method for producing winter jujube vinegar drink from winter jujube residues |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104388295A true CN104388295A (en) | 2015-03-04 |
Family
ID=52606258
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410757522.6A Pending CN104388295A (en) | 2014-12-10 | 2014-12-10 | Method for producing winter jujube vinegar drink from winter jujube residues |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104388295A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104774725A (en) * | 2015-04-29 | 2015-07-15 | 合肥不老传奇保健科技有限公司 | Loquat leaf and golden-silk jujube aged fruit vinegar and preparation method thereof |
| CN104774737A (en) * | 2015-04-29 | 2015-07-15 | 合肥不老传奇保健科技有限公司 | Garlic bulb and golden silk jujube brewed vinegar and brewing method thereof |
| CN105505734A (en) * | 2016-01-27 | 2016-04-20 | 湖北祥瑞丰生态果业有限公司 | Preparation method of taxus chinensis fruit vinegar |
| CN106616157A (en) * | 2016-12-26 | 2017-05-10 | 黄冈师范学院 | Honeysuckle flower vinegar drink as well as preparation method and application thereof |
| CN106916722A (en) * | 2017-02-28 | 2017-07-04 | 南京工业大学 | Method for producing sweet orange flavor fruit vinegar beverage by using orange peel pectin ultrafiltration permeate |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101455308A (en) * | 2007-12-13 | 2009-06-17 | 西安天健医药科学研究所 | Deep processing technique of Chinese goosebeery marc |
| CN101475900A (en) * | 2009-01-20 | 2009-07-08 | 轮台县华隆农林业开发有限公司 | Production process for brewing apricot fruit vinegar from apricot peel pomace |
| CN102268358A (en) * | 2011-08-04 | 2011-12-07 | 陕西科技大学 | Production process for brewing grape fruit vinegar by using grape pomace |
| CN102669780A (en) * | 2012-06-11 | 2012-09-19 | 重庆市农业科学院 | Technique for fermentation production of fruit vinegar beverage by utilizing orange peel residue |
-
2014
- 2014-12-10 CN CN201410757522.6A patent/CN104388295A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101455308A (en) * | 2007-12-13 | 2009-06-17 | 西安天健医药科学研究所 | Deep processing technique of Chinese goosebeery marc |
| CN101475900A (en) * | 2009-01-20 | 2009-07-08 | 轮台县华隆农林业开发有限公司 | Production process for brewing apricot fruit vinegar from apricot peel pomace |
| CN102268358A (en) * | 2011-08-04 | 2011-12-07 | 陕西科技大学 | Production process for brewing grape fruit vinegar by using grape pomace |
| CN102669780A (en) * | 2012-06-11 | 2012-09-19 | 重庆市农业科学院 | Technique for fermentation production of fruit vinegar beverage by utilizing orange peel residue |
Non-Patent Citations (3)
| Title |
|---|
| 孙曙光 等: "枣醋爽饮料的研制", 《山东食品发酵》 * |
| 孙曙光 等: "金丝小枣醋爽饮料的研制", 《食品研究与开发》 * |
| 王振斌等: "苹果渣酿醋技术研究", 《食品科技》 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104774725A (en) * | 2015-04-29 | 2015-07-15 | 合肥不老传奇保健科技有限公司 | Loquat leaf and golden-silk jujube aged fruit vinegar and preparation method thereof |
| CN104774737A (en) * | 2015-04-29 | 2015-07-15 | 合肥不老传奇保健科技有限公司 | Garlic bulb and golden silk jujube brewed vinegar and brewing method thereof |
| CN105505734A (en) * | 2016-01-27 | 2016-04-20 | 湖北祥瑞丰生态果业有限公司 | Preparation method of taxus chinensis fruit vinegar |
| CN106616157A (en) * | 2016-12-26 | 2017-05-10 | 黄冈师范学院 | Honeysuckle flower vinegar drink as well as preparation method and application thereof |
| CN106916722A (en) * | 2017-02-28 | 2017-07-04 | 南京工业大学 | Method for producing sweet orange flavor fruit vinegar beverage by using orange peel pectin ultrafiltration permeate |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104397791A (en) | Method for Ziziphus jujuba residues producing Ziziphus jujuba vinegar drink | |
| CN104621651B (en) | A kind of method utilizing multiple bacteria compound fermentation to prepare Fig Vinegar beverage | |
| CN103881887A (en) | Fruit vinegar and immobilized production method thereof | |
| CN104388295A (en) | Method for producing winter jujube vinegar drink from winter jujube residues | |
| CN107663481A (en) | A kind of brewing method of purple potato glutinous rice wine | |
| CN102888332B (en) | Preparation method of red date vinegar | |
| CN105238670B (en) | A kind of black onion health-care vinegar of compound blank corn and preparation method thereof | |
| CN105167059A (en) | Producing method of multi-enzyme hydrolyzed pumpkin and millet fermented beverage | |
| CN105695295B (en) | The preparation method of Semen Coicis honey vinegar | |
| CN104473258B (en) | Fructus Jujubae vinegar beverage and the method extracting polysaccharide from winter jujub is produced from Fructus Jujubae Fructus Jujubae slag | |
| CN104543940A (en) | Brewing method of light soy sauce | |
| CN101717707A (en) | Technique for producing low-alcohol sweet white wine | |
| CN101250470B (en) | Method for preparing strawberry brandy | |
| CN101270326B (en) | Method for preparing strawberry fermented juice | |
| CN104312893A (en) | Persimmon vinegar making method | |
| CN110804527A (en) | Pineapple fruit vinegar and preparation method thereof | |
| CN104560527A (en) | Blueberry brandy | |
| CN1915117A (en) | Method for preparing compound beverage of sweet potato from wastewater of sweet potato | |
| CN102676340A (en) | Enzyme and leaven joint brewing method for papermulberry fruit red wine | |
| CN105441297B (en) | A kind of preparation method of kudzu root vinegar | |
| CN109666575A (en) | Hickory chick health-care vinegar and morel beverage vinegar | |
| CN105861266B (en) | Strawberry and mulberry compound rice vinegar and preparation method thereof | |
| CN114058465A (en) | Method for brewing polypeptide peanut malt yellow wine | |
| CN113025449A (en) | Brewing method of hemp protein peptide brewed beer | |
| CN107446745B (en) | Method for producing ginger wine by using waste lees and ginger wine |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150304 |