CN104397791A - Method for Ziziphus jujuba residues producing Ziziphus jujuba vinegar drink - Google Patents

Method for Ziziphus jujuba residues producing Ziziphus jujuba vinegar drink Download PDF

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CN104397791A
CN104397791A CN201410624803.4A CN201410624803A CN104397791A CN 104397791 A CN104397791 A CN 104397791A CN 201410624803 A CN201410624803 A CN 201410624803A CN 104397791 A CN104397791 A CN 104397791A
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jujube
golden
fermentation
golden jujube
juice
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CN201410624803.4A
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Chinese (zh)
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刘玉林
孙曙光
冀利
王中山
贾丽丽
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山东鼎力枣业食品集团有限公司
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Publication of CN104397791A publication Critical patent/CN104397791A/en

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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/02Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/38Other non-alcoholic beverages
    • A23L2/382Other non-alcoholic beverages fermented
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52Adding ingredients
    • A23L2/68Acidifying substances
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/70Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
    • A23L2/72Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration
    • A23L2/74Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration using membranes, e.g. osmosis, ultrafiltration
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/70Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
    • A23L2/84Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12JVINEGAR; PREPARATION OR PURIFICATION THEREOF
    • C12J1/00Vinegar; Preparation or purification thereof
    • C12J1/04Vinegar; Preparation or purification thereof from alcohol
    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12RPROCESSES USING MICROORGANISMS
    • C12R1/00Processes using microorganisms
    • C12R1/645Processes using microorganisms using fungi
    • C12R1/85Saccharomyces
    • C12R1/865Sachharomyces cerevisiae
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The present invention discloses a method for Ziziphus jujuba residues producing Ziziphus jujuba vinegar drink which belongs to the Ziziphus jujuba vinegar drink production method and is composed of the following steps: (1) Ziziphus jujuba residue enzymolysis; (2) centrifugation; (3) fine filtration; (4) ultrafiltration; (5) alcoholic fermentation; (6) acetic acid fermentation; (7) bacteria filtration from the acetic acid fermentation liquid with an acidity of 5.21% to obtain light yellow Ziziphus jujuba vinegar stock solution with fermented aroma; (8) Ziziphus jujuba vinegar drink formulation; (9) filtration; and (10) filling. The method for Ziziphus jujuba residues producing Ziziphus jujuba vinegar drink saves the resources by turning Ziziphus jujuba residues into reusable treasures, reduces pollution and company costs and burdens, is green and environmental, and truly realizes the characteristics of completely eating up the Ziziphus jujuba.

Description

The method of golden jujube vinegar drink is produced from golden jujube jujube slag
Technical field
The present invention relates to the production method of a kind of golden jujube vinegar drink, especially a kind of method of producing golden jujube vinegar drink from the leftover bits and pieces golden jujube jujube slag producing Chinese jujube concentrated 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 health cares, as beauty treatment, skin care, beauty treatment simultaneously; Relieve the effect of alcohol, sober up, protect liver; Fall and blood fat, softening blood vessel, 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, dispelling fatigue; 2, regulate the acid-base balance 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 peroxide in human aging process; 5, there is very strong sterilizing ability, the staphylococcus in enteron aisle, Escherichia coli, the dry bacterium of sick disease, Halophiles etc. can be killed and wounded; 6, strengthen liver function, enhance metabolism; 7, hemangiectasis, is conducive to reducing blood pressure, and prevents the generation of angiocardiopathy; 8, strengthen renal function, have diuresis, 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 golden jujubes of going into operation concentrate jujube juice project, and leftover bits and pieces jujube slag year produces more than 9000 tons, and these jujube slag leftover bits and pieces are entirely taken as offal treatment and have fallen, and have both wasted valuable resource, have improve cost of material, 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 golden jujube vinegar drink from golden jujube jujube slag for above-mentioned deficiency of the prior art, the method should producing golden jujube vinegar drink from golden jujube jujube slag has and saves resource, jujube slag leftover bits and pieces is turned waste into wealth, again utilize, decreasing pollution and entreprise cost, reduce business burden, environmental protection, really achieve the feature of " the eating dry squeezing only " to golden jujube.
The technical solution adopted for the present invention to solve the technical problems is: it comprises the following steps:
(1) golden jujube jujube slag enzymolysis
Golden jujube jujube slag and water are uniformly mixed into by weight 1:1 and mix jujube and starch, then zytase, dextranase, Novi letter cellulase, pectase and amylase is added in being starched by mixing jujube, wherein the enzyme concentration of zytase is respectively 100U/g, the enzyme concentration of dextranase is respectively 100U/g, the enzyme concentration of Novi's letter cellulase is respectively 150U/g, the enzyme concentration of pectase is respectively 50U/g, diastatic enzyme concentration is respectively 50U/g, hydrolysis temperature is 55 DEG C, pH is 5.5, and enzymolysis time is 180min;
(2) centrifugation
Be separated the mixing jujube slurry after enzymolysis with centrifuge, obtain golden jujube Normal juice 1 and part residue, golden jujube Normal juice 1 is for subsequent use, selects centrifugal speed 5500r/min, 10 minutes time;
(3) essence filter
Through centrifugal golden jujube Normal juice 1, its surface still has a small amount of floating thing, filters, obtains the golden jujube Normal juice 2 of clear;
(4) ultrafiltration
Golden jujube polysaccharide 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 golden jujube Normal juice 2 that essence has been filtered; Ultrafiltration permeate is the clear juice of golden jujube, and ultra-filter retentate contains golden jujube polysaccharide and small part not by the golden jujube albumen of protease hydrolyzed;
Ultra-filtration conditions is: soluble solid content is 10%, operating temperature is 40 DEG C, operating pressure is 0.4MPa, the best ultrafiltration time is 80min; Collect each several part permeate and the liquid that dams; Permeate carries out alcoholic fermentation and acetic fermentation, and trapped fluid extracts golden jujube polysaccharide;
(5) alcoholic fermentation
Select wine yeast to carry out alcoholic fermentation to permeate: jujube juice pol is 17%, domestication yeast liquid inoculum concentration is 10%, and fermentation temperature is 28 DEG C, and fermentation time is defined as 60h, and fermentation termination alcoholic strength is 7.3%;
(6) acetic fermentation
Add the nutrition in nutritive salt, ultrafiltration permeate and husked sorghum soak supplementing culture medium in distiller's wort after 6.1 alcoholic fermentations 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 (mass fraction): 0.1% magnesium sulfate, 0.05% dipotassium hydrogen phosphate, 0.05% potassium dihydrogen phosphate, 0.1% zinc chloride, 4% 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 alcoholic fermentation under aseptic condition;
The optimal processing parameter of 6.2 acetic fermentations is: zymotic fluid alcoholic strength is 7.0%, after domestication, acetic acid bacteria inoculum concentration is 10%, is placed in 32 DEG C, and 180r/min shaking table top fermentation 84h is (from inoculation domestication acetic acid bacteria, in 32 DEG C of bottom fermentation 84h), obtaining acidity is 5.21% zymotic fluid;
(7) acidity be 5.21% acetic acid fermentation liquid remove thalline after filtration after, obtain faint yellow, have fermentation fragrance jujube vinegar stoste;
(8) allotment of golden jujube vinegar drink
The jujube vinegar stoste, concentrated Chinese jujube juice and the sucrose that fermentation are obtained add in the clear juice of ultrafiltration permeate golden jujube allocates golden jujube vinegar drink; Optimum formula: concentrated Chinese jujube juice 10%, golden jujube vinegar 6%, sucrose 4%; Through allotment after golden jujube vinegar drink sour-sweet tasty and refreshing, jujube is aromatic strongly fragrant, mouthfeel is soft, nutritious, has good health care, is a kind of desirable natural health drink;
(9) filter
After allotment terminates, filter, to greatest extent impurity in beverage is leached; Through the golden 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 golden jujube vinegar drink of above process, place 12 months, essentially no precipitation, never degenerates, and still can keep good quality.
Through centrifugal golden jujube Normal juice 1, adopt cottonseed cake to filter, obtain the golden jujube Normal juice 2 of clear.
Of the present invention produce from golden jujube jujube slag golden jujube vinegar drink method compared to the prior art, there is following outstanding beneficial effect: enforcement of the present invention can decreasing pollution and entreprise cost, environmental protection, really achieves " the eating dry squeezing only " to golden jujube; Jujube vinegar, mainly using leftover bits and pieces jujube slag as raw material, by making jujube vinegar after complex enzyme hydrolysis, ultrafiltration, alcoholic fermentation, acetic fermentation, is allocated with Chinese jujube juice by the present invention again, makes golden jujube vinegar drink; Like this, both improve the utilization rate of raw material, decreased environmental pollution, again for enterprise adds new product variety; The golden jujube vinegar drink sweet and sour taste utilizing fermentable to make, jujube is aromatic strongly fragrant, containing abundant mineral matter, vitamin, has softening blood vessel, reduces blood fat hypotensive, and prevention of arterial hardens, and increases appetite and promotes digestion, to maintain in body the functions such as acid-base balance; Golden 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.
Detailed description of the invention
Method of producing golden jujube vinegar drink from golden jujube jujube slag of the present invention is described in detail below.
Method of producing golden jujube vinegar drink from golden jujube jujube slag of the present invention, it comprises the following steps:
(1) golden jujube jujube slag enzymolysis
Golden jujube jujube slag and water are uniformly mixed into by weight 1:1 and mix jujube and starch, then zytase, dextranase, Novi letter cellulase, pectase and amylase is added in being starched by mixing jujube, wherein the enzyme concentration of zytase is respectively 100U/g, the enzyme concentration of dextranase is respectively 100U/g, the enzyme concentration of Novi's letter cellulase is respectively 150U/g, the enzyme concentration of pectase is respectively 50U/g, diastatic enzyme concentration is respectively 50U/g, hydrolysis temperature is 55 DEG C, pH is 5.5, and enzymolysis time is 180min;
(2) centrifugation
Be separated the mixing jujube slurry after enzymolysis with centrifuge, obtain golden jujube Normal juice 1 and part residue, golden jujube Normal juice 1 is for subsequent use, selects centrifugal speed 5500r/min, 10 minutes time;
(3) essence filter
Through centrifugal golden jujube Normal juice 1, its surface still has a small amount of floating thing, filters, obtains the golden jujube Normal juice 2 of clear;
(4) ultrafiltration
Golden jujube polysaccharide 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 golden jujube Normal juice 2 that essence has been filtered; Ultrafiltration permeate is the clear juice of golden jujube, and ultra-filter retentate contains golden jujube polysaccharide and small part not by the golden jujube albumen of protease hydrolyzed;
Ultra-filtration conditions is: soluble solid content is 10%, operating temperature is 40 DEG C, operating pressure is 0.4MPa, the best ultrafiltration time is 80min; Collect each several part permeate and the liquid that dams; Permeate carries out alcoholic fermentation and acetic fermentation, and trapped fluid extracts golden jujube polysaccharide;
(5) alcoholic fermentation
Select wine yeast to carry out alcoholic fermentation to permeate: jujube juice pol is 17%, domestication yeast liquid inoculum concentration is 10%, and fermentation temperature is 28 DEG C, and fermentation time is defined as 60h, and fermentation termination alcoholic strength is 7.3%;
(6) acetic fermentation
Add the nutrition in nutritive salt, ultrafiltration permeate and husked sorghum soak supplementing culture medium in distiller's wort after 6.1 alcoholic fermentations 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 (mass fraction): 0.1% magnesium sulfate, 0.05% dipotassium hydrogen phosphate, 0.05% potassium dihydrogen phosphate, 0.1% zinc chloride, 4% 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 alcoholic fermentation under aseptic condition;
The optimal processing parameter of 6.2 acetic fermentations is: zymotic fluid alcoholic strength is 7.0%, after domestication, acetic acid bacteria inoculum concentration is 10%, is placed in 32 DEG C, and 180r/min shaking table top fermentation 84h is (from inoculation domestication acetic acid bacteria, in 32 DEG C of bottom fermentation 84h), obtaining acidity is 5.21% zymotic fluid;
(7) acidity be 5.21% acetic acid fermentation liquid remove thalline after filtration after, obtain faint yellow, have fermentation fragrance jujube vinegar stoste;
(8) allotment of golden jujube vinegar drink
The jujube vinegar stoste, concentrated Chinese jujube juice and the sucrose that fermentation are obtained add in the clear juice of ultrafiltration permeate golden jujube allocates golden jujube vinegar drink; Optimum formula: concentrated Chinese jujube juice 10%, golden jujube vinegar 6%, sucrose 4%; Through allotment after golden jujube vinegar drink sour-sweet tasty and refreshing, jujube is aromatic strongly fragrant, mouthfeel is soft, nutritious, has good health care, is a kind of desirable natural health drink;
(9) filter
After allotment terminates, filter, to greatest extent impurity in beverage is leached; Through the golden 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 golden jujube vinegar drink of above process, place 12 months, essentially no precipitation, never degenerates, and still can keep good quality.
Through centrifugal golden jujube Normal juice 1, adopt cottonseed cake to filter, obtain the golden jujube Normal juice 2 of clear.
Except the technical characteristic described in description, be the known technology of those skilled in the art.

Claims (2)

1. from golden jujube jujube slag, produce the method for golden jujube vinegar drink, it is characterized in that: comprise the following steps:
(1) golden jujube jujube slag enzymolysis
Golden jujube jujube slag and water are uniformly mixed into by weight 1:1 and mix jujube and starch, then zytase, dextranase, Novi letter cellulase, pectase and amylase is added in being starched by mixing jujube, wherein the enzyme concentration of zytase is respectively 100U/g, the enzyme concentration of dextranase is respectively 100U/g, the enzyme concentration of Novi's letter cellulase is respectively 150U/g, the enzyme concentration of pectase is respectively 50U/g, diastatic enzyme concentration is respectively 50U/g, hydrolysis temperature is 55 DEG C, pH is 5.5, and enzymolysis time is 180min;
(2) centrifugation
Be separated the mixing jujube slurry after enzymolysis with centrifuge, obtain golden jujube Normal juice 1 and part residue, golden jujube Normal juice 1 is for subsequent use, selects centrifugal speed 5500r/min, 10 minutes time;
(3) essence filter
Through centrifugal golden jujube Normal juice 1, its surface still has a small amount of floating thing, filters, obtains the golden jujube Normal juice 2 of clear;
(4) ultrafiltration
Golden jujube polysaccharide 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 golden jujube Normal juice 2 that essence has been filtered; Ultrafiltration permeate is the clear juice of golden jujube, and ultra-filter retentate contains golden jujube polysaccharide and small part not by the golden jujube albumen of protease hydrolyzed;
Ultra-filtration conditions is: soluble solid content is 10%, operating temperature is 40 DEG C, operating pressure is 0.4MPa, the best ultrafiltration time is 80min; Collect each several part permeate and the liquid that dams; Permeate carries out alcoholic fermentation and acetic fermentation, and trapped fluid extracts golden jujube polysaccharide;
(5) alcoholic fermentation
Select wine yeast to carry out alcoholic fermentation to permeate: utilizing sucrose to be adjusted to jujube juice pol is 17%, domestication yeast liquid inoculum concentration is 10%, and fermentation temperature is 28 DEG C, and fermentation time is defined as 60h, and fermentation termination alcoholic strength is 7.3%;
(6) acetic fermentation
Add the nutrition in nutritive salt, ultrafiltration permeate and husked sorghum soak supplementing culture medium in distiller's wort after 6.1 alcoholic fermentations 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 (mass fraction): 0.1% magnesium sulfate, 0.05% dipotassium hydrogen phosphate, 0.05% potassium dihydrogen phosphate, 0.1% zinc chloride, 4% jujube juice husked sorghum liquid, mix rear 121 DEG C of sterilizing 20min, after cooling, join in the mash after alcoholic fermentation under aseptic condition;
The optimal processing parameter of 6.2 acetic fermentations is: zymotic fluid alcoholic strength is 7.0%, and after domestication, acetic acid bacteria inoculum concentration is 10%, and be placed in 32 DEG C, 180r/min shaking table top fermentation 84h, obtaining acidity is 5.21% zymotic fluid;
(7) acidity be 5.21% acetic acid fermentation liquid remove thalline after filtration after, obtain faint yellow, have fermentation fragrance jujube vinegar stoste;
(8) allotment of golden jujube vinegar drink
The jujube vinegar stoste, concentrated Chinese jujube juice and the sucrose that fermentation are obtained add in the clear juice of ultrafiltration permeate golden jujube allocates golden jujube vinegar drink; Optimum formula: concentrated Chinese jujube juice 10%, golden jujube vinegar 6%, sucrose 4%;
(9) filter
After allotment terminates, filter, to greatest extent impurity in beverage is leached;
(10) filling
After beverage bottling capping, then through pasteurize.
2. method of producing golden jujube vinegar drink from golden jujube jujube slag according to claim 1, is characterized in that: through centrifugal golden jujube Normal juice 1, adopts cottonseed cake to filter, obtains the golden jujube Normal juice 2 of clear.
CN201410624803.4A 2014-11-07 2014-11-07 Method for Ziziphus jujuba residues producing Ziziphus jujuba vinegar drink CN104397791A (en)

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CN104804974A (en) * 2015-04-29 2015-07-29 合肥不老传奇保健科技有限公司 Vinegar brewed from pomegranate flower and golden silk jujube and preparation method of vinegar
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CN104830659A (en) * 2015-04-30 2015-08-12 合肥不老传奇保健科技有限公司 Flavone-enriched haw/golden-silk jujube aged vinegar and preparation method thereof

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