CN104450482A - Preparation method of waxberry vinegar - Google Patents
Preparation method of waxberry vinegar Download PDFInfo
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- CN104450482A CN104450482A CN201410705199.8A CN201410705199A CN104450482A CN 104450482 A CN104450482 A CN 104450482A CN 201410705199 A CN201410705199 A CN 201410705199A CN 104450482 A CN104450482 A CN 104450482A
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- Prior art keywords
- waxberry
- fruit vinegar
- temperature
- preparation
- wine
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- 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
- C12J1/04—Vinegar; Preparation or purification thereof from alcohol
Abstract
The invention discloses a preparation method of waxberry vinegar. The method comprises processes of raw material treatment, alcoholic fermentation, acetic fermentation, filtration, homogeneous degassing, sterilization, cooling, packaging, storage and the like. The waxberry vinegar prepared with the method maintains the special flavor of waxberries and is sour, sweet, delicious and rich in nutrient, operations are simple and convenient, and mass production is easy to realize.
Description
Technical field
The present invention relates to a kind of preparation method of fruit vinegar, be specifically related to a kind of preparation method of Waxberry fruit vinegar.
Background technology
Red bayberry has very high medicinal and edibleness also known as Sheng Shengmei, Bai Dimei, tree plum, all has distribution in areas such as Chinese East China and Hunan, Guangdong, Guangxi, Guizhou.Waxberry fruit is bright in colour, and juice is many, sweet and sour palatability, is of high nutritive value.Fruit dull season just when red bayberry is ripe, for market provides edible time green fruit, very popular.
Containing materials such as abundant vitamins C, citric acid and fructose in Waxberry fruit, taste sweet and sour taste.Potassium abundant in red bayberry, makes it be particularly suitable for eating in summer.Summer, our perspiring was more, and potassium ion runs off serious, and edible red bayberry can play the effect of supplementary potassium element.But red bayberry belongs to seasonal fruit, utilize preservation technique to extend the shelf life, but be also limited only within 1 month, not easily transport and preserve, easily occur to rot, cause the waste of resource.
Summary of the invention
For above-mentioned shortcoming, the technical problem to be solved in the present invention be to provide a kind of nutritious, be easy to the preparation method of Waxberry fruit vinegar that transports and preserve.
The concrete technical scheme that the present invention takes is:
A preparation method for Waxberry fruit vinegar, comprises the following steps:
1) Feedstock treating: the red bayberry of getting fresh nothing rotten is raw material, pulls an oar, obtain red bayberry slurries after cleaning;
2) zymamsis: add wine yeast in red bayberry slurries, then make product temperature remain on 25 ?30 DEG C carry out saccharification, the time be 40 ?48 hours, every 6 hours stir once, obtain waxberry wine;
3) acetic fermentation: imported by waxberry wine in fermentor tank, adds acetic bacteria in tank, leavening temperature control 28 ?35 DEG C, fermentation time be 5 ?7 days;
4) filter: the feed liquid good through acetic fermentation is filtered through filter, obtains Waxberry fruit vinegar magma;
5) homogeneous, degassed: by Waxberry fruit vinegar magma homogenization treatment, temperature be 60 ?70 DEG C, homogenization pressure be 20 ?25Mpa, then send in vacuum degassing machine and carry out degassed process;
6) sterilizing: after sealing, sterilization and disinfection is carried out to it, adopt high-temperature short-time sterilization, temperature is 120 ~ 130 °, and the time is 30 ~ 50 seconds, flow control is within 3000L/H;
7) cool, pack, store: cooled fruit vinegar is tested, cased, and enters refrigerator chamber low-temperature storage.
Step 2) in the wine yeast that adds be 0.02% of fresh grape fruit weight;
Step 3) in the acetic bacteria that adds be step 2) in obtain 0.3% of waxberry wine weight ?0.5%.
The invention has the beneficial effects as follows: Waxberry fruit vinegar prepared by the present invention is all better than general rice vinegar or mature vinegar in nutritive value, mouthfeel etc., it maintains the local flavor of red bayberry, sweet and sour taste, nutritious, and easy and simple to handle, easily accomplish scale production.
Embodiment
Following examples can make those of ordinary skill in the art more fully understand the present invention, but do not limit the present invention in any way.
Embodiment 1
A preparation method for Waxberry fruit vinegar, comprises the following steps:
1) Feedstock treating: the red bayberry of getting fresh nothing rotten is raw material, pulls an oar, obtain red bayberry slurries after cleaning;
2) zymamsis: add wine yeast in red bayberry slurries, the wine yeast added is 0.02% of fresh grape fruit weight, then make product temperature remain on 25 ?30 DEG C carry out saccharification, the time is 40 hours, stirred once every 6 hours, obtain waxberry wine;
3) acetic fermentation: imported by waxberry wine in fermentor tank, adds the acetic bacteria of 0.3% in tank, and the acetic bacteria added is step 2) in obtain 15% of waxberry wine weight, leavening temperature control 28 ?35 DEG C, fermentation time is 5 days;
4) filter: the feed liquid good through acetic fermentation is filtered through filter, obtains Waxberry fruit vinegar magma;
5) homogeneous, degassed: by Waxberry fruit vinegar magma homogenization treatment, temperature be 60 ?70 DEG C, homogenization pressure be 20 ?25Mpa, then send in vacuum degassing machine and carry out degassed process;
6) sterilizing: after sealing, sterilization and disinfection is carried out to it, adopt high-temperature short-time sterilization, temperature is 120 ~ 130 °, and the time is 30 seconds, flow control is within 3000L/H;
7) cool, pack, store: cooled fruit vinegar is tested, cased, and enters refrigerator chamber low-temperature storage.
Embodiment 2
A preparation method for Waxberry fruit vinegar, comprises the following steps:
1) Feedstock treating: the red bayberry of getting fresh nothing rotten is raw material, pulls an oar, obtain red bayberry slurries after cleaning;
2) zymamsis: add wine yeast in red bayberry slurries, the wine yeast added is 0.02% of fresh grape fruit weight, then make product temperature remain on 25 ?30 DEG C carry out saccharification, the time is 48 hours, stirred once every 6 hours, obtain waxberry wine;
3) acetic fermentation: imported by waxberry wine in fermentor tank, adds the acetic bacteria of 0.5% in tank, and the acetic bacteria added is step 2) in obtain 20% of waxberry wine weight, leavening temperature control 28 ?35 DEG C, fermentation time is 7 days;
4) filter: the feed liquid good through acetic fermentation is filtered through filter, obtains Waxberry fruit vinegar magma;
5) homogeneous, degassed: by Waxberry fruit vinegar magma homogenization treatment, temperature be 60 ?70 DEG C, homogenization pressure be 20 ?25Mpa, then send in vacuum degassing machine and carry out degassed process;
6) sterilizing: after sealing, sterilization and disinfection is carried out to it, adopt high-temperature short-time sterilization, temperature is 120 ~ 130 °, and the time is 50 seconds, flow control is within 3000L/H;
7) cool, pack, store: cooled fruit vinegar is tested, cased, and enters refrigerator chamber low-temperature storage.
Claims (3)
1. a preparation method for Waxberry fruit vinegar, is characterized in that comprising the following steps:
1) Feedstock treating: the red bayberry of getting fresh nothing rotten is raw material, pulls an oar, obtain red bayberry slurries after cleaning;
2) zymamsis: add wine yeast in red bayberry slurries, then make product temperature remain on 25 ?30 DEG C carry out saccharification, the time be 40 ?48 hours, every 6 hours stir once, obtain waxberry wine;
3) acetic fermentation: imported by waxberry wine in fermentor tank, adds acetic bacteria in tank, leavening temperature control 28 ?35 DEG C, fermentation time be 5 ?7 days;
4) filter: the feed liquid good through acetic fermentation is filtered through filter, obtains Waxberry fruit vinegar magma;
5) homogeneous, degassed: by Waxberry fruit vinegar magma homogenization treatment, temperature be 60 ?70 DEG C, homogenization pressure be 20 ?25Mpa, then send in vacuum degassing machine and carry out degassed process;
6) sterilizing: after sealing, sterilization and disinfection is carried out to it, adopt high-temperature short-time sterilization, temperature is 120 ~ 130 °, and the time is 30 ~ 50 seconds, flow control is within 3000L/H;
7) cool, pack, store: cooled fruit vinegar is tested, cased, and enters refrigerator chamber low-temperature storage.
2. the preparation method of Waxberry fruit vinegar according to claim 1, is characterized in that step 2) in the wine yeast that adds be 0.02% of fresh grape fruit weight.
3. the preparation method of Waxberry fruit vinegar according to claim 1, is characterized in that step 3) in the acetic bacteria that adds be step 2) in obtain 0.3% of waxberry wine weight ?0.5%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410705199.8A CN104450482A (en) | 2014-11-27 | 2014-11-27 | Preparation method of waxberry vinegar |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410705199.8A CN104450482A (en) | 2014-11-27 | 2014-11-27 | Preparation method of waxberry vinegar |
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| Publication Number | Publication Date |
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| CN104450482A true CN104450482A (en) | 2015-03-25 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201410705199.8A Pending CN104450482A (en) | 2014-11-27 | 2014-11-27 | Preparation method of waxberry vinegar |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104928143A (en) * | 2015-06-29 | 2015-09-23 | 广西大学 | Lemon and bayberry vinegar preparation method |
| CN105624000A (en) * | 2016-03-30 | 2016-06-01 | 桂林市丹露食品有限公司 | Method for preparing waxberry vinegar |
| CN107699467A (en) * | 2017-11-23 | 2018-02-16 | 成都新柯力化工科技有限公司 | A kind of preparation method of food-grade acid plum vinegar |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102242047A (en) * | 2011-08-17 | 2011-11-16 | 浙江聚仙庄饮品有限公司 | Method for making waxberry vinegar |
| CN102940296A (en) * | 2012-12-05 | 2013-02-27 | 石河子圣果生物科技有限公司 | Processing and manufacturing method for flat peach fruit vinegar beverage |
| CN102994359A (en) * | 2012-12-04 | 2013-03-27 | 天地壹号饮料股份有限公司 | Process method for fermenting fruit vinegar by adsorbing immobilized bacillus aceticus |
| CN103126023A (en) * | 2013-03-27 | 2013-06-05 | 苏州苏东庭生物科技有限公司 | Processing technique of fermented red bayberry and honey beverage |
| CN103146562A (en) * | 2013-03-27 | 2013-06-12 | 苏州苏东庭生物科技有限公司 | Processing technology for red bayberry vinegar |
-
2014
- 2014-11-27 CN CN201410705199.8A patent/CN104450482A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102242047A (en) * | 2011-08-17 | 2011-11-16 | 浙江聚仙庄饮品有限公司 | Method for making waxberry vinegar |
| CN102994359A (en) * | 2012-12-04 | 2013-03-27 | 天地壹号饮料股份有限公司 | Process method for fermenting fruit vinegar by adsorbing immobilized bacillus aceticus |
| CN102940296A (en) * | 2012-12-05 | 2013-02-27 | 石河子圣果生物科技有限公司 | Processing and manufacturing method for flat peach fruit vinegar beverage |
| CN103126023A (en) * | 2013-03-27 | 2013-06-05 | 苏州苏东庭生物科技有限公司 | Processing technique of fermented red bayberry and honey beverage |
| CN103146562A (en) * | 2013-03-27 | 2013-06-12 | 苏州苏东庭生物科技有限公司 | Processing technology for red bayberry vinegar |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104928143A (en) * | 2015-06-29 | 2015-09-23 | 广西大学 | Lemon and bayberry vinegar preparation method |
| CN104928143B (en) * | 2015-06-29 | 2017-12-05 | 重庆汇达柠檬科技集团有限公司 | A kind of preparation method of arbutus with lemon jam fruit vinegar |
| CN105624000A (en) * | 2016-03-30 | 2016-06-01 | 桂林市丹露食品有限公司 | Method for preparing waxberry vinegar |
| CN107699467A (en) * | 2017-11-23 | 2018-02-16 | 成都新柯力化工科技有限公司 | A kind of preparation method of food-grade acid plum vinegar |
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Application publication date: 20150325 |