CN104946497A - Hawthorn vinegar and preparation method thereof - Google Patents
Hawthorn vinegar and preparation method thereof Download PDFInfo
- Publication number
- CN104946497A CN104946497A CN201510374564.6A CN201510374564A CN104946497A CN 104946497 A CN104946497 A CN 104946497A CN 201510374564 A CN201510374564 A CN 201510374564A CN 104946497 A CN104946497 A CN 104946497A
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- hawthorn vinegar
- sugar
- juice
- yeshanza
- hawthorn
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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
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- 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)
- Non-Alcoholic Beverages (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention relates to hawthorn vinegar which is prepared from the following raw materials: wild hawthorn juice and sugar. A preparation method of the hawthorn vinegar comprises the following steps: 1) washing wild hawthorn fruits with water, pouring into a pot, adding water, heating till boiling, and then further heating for 30 minutes until the water in the pot becomes yellow, thus obtaining the wild hawthorn juice; 2) adding sugar to the wild hawthorn juice, continuously stirring with a spoon, and removing fire when the sugar is completely dissolved; and 3) completely cooling the cooked wild hawthorn juice, pouring into a jar, sealing and storing for half a year, filtering and bottling. The hawthorn vinegar has the functions of health care and preservation and is good for human health if being taken for a long time. The preparation process of the hawthorn vinegar is simple and is low in cost, thereby being suitable for large-scale production.
Description
[technical field]
The present invention belongs to food processing field, particularly a kind of Hawthorn Vinegar and preparation method thereof.
[background technology]
Hawthorn Vinegar can enhance metabolism, and regulates acid base equilibrium, Ginseng Extract, containing the organic acid of more than ten kinds and the multiple amino acids of needed by human body in fruit vinegar.The several kinds of mineral elements such as the potassium contained in Hawthorn Vinegar, zinc can generate alkaline matter after metabolism in vivo, can prevent acidification of blood, reach the object regulating acid base equilibrium.Hawthorn Vinegar has effect of health care, and many foods are useful to human body, but containing multiple additives in Hawthorn vinegar beverage goods on the market, many foods are harmful, thus have impact on effect that Hawthorn Vinegar plays human body.
[summary of the invention]
In view of above content, be necessary to provide a kind of health, natural Hawthorn Vinegar and preparation method thereof.
Technical scheme of the present invention is as follows:
A kind of Hawthorn Vinegar, described Hawthorn Vinegar comprises following raw material: YESHANZA juice, sugar.
Further, the raw material weight proportioning of described Hawthorn Vinegar is: YESHANZA juice: sugar=10:1.
Further, the raw material weight of described Hawthorn Vinegar is: YESHANZA juice 5000g, white sugar 500g.
The preparation method of above-mentioned Hawthorn Vinegar, comprises the following steps:
1) YESHANZA fruit is washed, to pour in pot and to add water, after being boiled 30 minutes, treating the water yellowing in pot, namely obtain YESHANZA juice;
2) sugar is joined in YESHANZA juice, constantly stir with spoon, treat that sugar dissolves completely, Guan Huo;
3) YESHANZA juice to be prepared cools completely, pours in altar after carrying out sealing half a year, carries out filtration and bottle.
Further, step 3) in the available white sugar of sugar, brown sugar good can, but pol can not higher than 20%, in order to avoid suppress microorganism growth.
Further, step 4) in altar need through high temperature exterminating bacterium.
Further, oil and oily substance can not be stained with in the whole process preparing Hawthorn Vinegar.
Owing to adopting technical scheme of the present invention, the present invention is made to have following beneficial effect:
1. Hawthorn Vinegar can enhance metabolism, and regulates acid base equilibrium, Ginseng Extract, and containing the organic acid of more than ten kinds and the multiple amino acids of needed by human body in fruit vinegar, Hawthorn Vinegar has effect of health care, and many foods are useful to human body.
2. hawthorn contains a large amount of vitamins Cs and trace element, and have expansion peripheral blood vessel and have lasting hypotensive effect, Hawthorn Vinegar is particularly suitable for hypertensive people and drinks.
3., in the Hawthorn Vinegar using the inventive method to prepare, do not add any chemical additive, mouthfeel is delicious, natural, is a kind of food of pure natural.
4. the present invention prepares the method preparation technology of Hawthorn Vinegar simply, and cost is low, is applicable to promoting producing and uses.
[embodiment]
The following examples can help those skilled in the art more fully to understand the present invention, but cannot limit the present invention by any way, the number in the embodiment of the present invention can be chosen as according to the actual needs gram or kilogram.
Embodiment 1
A kind of Hawthorn Vinegar, described Hawthorn Vinegar comprises following raw material: YESHANZA juice 5000g, white sugar 500g.
The preparation method of above-mentioned Hawthorn Vinegar, comprises the following steps:
1) YESHANZA fruit is washed, to pour in pot and to add water, after being boiled 30 minutes, treating the water yellowing in pot, namely obtain YESHANZA juice;
2) sugar is added in YESHANZA juice, constantly stir with spoon, treat that sugar dissolves completely, Guan Huo;
3) YESHANZA juice to be prepared cools completely, pours into carry out sealing half a year in the altar of high temperature exterminating bacterium after, carries out filtration and bottle.
The present invention can not be stained with oil and oily substance in the whole process preparing Hawthorn Vinegar.
In other embodiments, also can replace white sugar with brown sugar, the pol of white sugar and brown sugar all can not higher than 20%, in order to avoid suppress microorganism growth.
Hawthorn Vinegar of the present invention, according to individual taste needs, can directly drink, and also can convert tap water and drink.
Embodiment 2
A kind of Hawthorn Vinegar, described Hawthorn Vinegar comprises following raw material: YESHANZA juice 10000g, white sugar 1000g.
The preparation method of above-mentioned Hawthorn Vinegar, comprises the following steps:
1) YESHANZA fruit is washed, to pour in pot and to add water, after being boiled 30 minutes, treating the water yellowing in pot, namely obtain YESHANZA juice;
2) sugar is joined step 1) YESHANZA juice in, constantly stir with spoon, treat that sugar dissolves completely, Guan Huo;
3) YESHANZA juice to be prepared cools completely, pours into carry out sealing half a year in the altar of high temperature exterminating bacterium after, carries out filtration and bottle.
The present invention can not be stained with oil and oily substance in the whole process preparing Hawthorn Vinegar.
In other embodiments, also can replace white sugar with brown sugar, the pol of white sugar and brown sugar all can not higher than 20%, in order to avoid suppress microorganism growth.
Hawthorn Vinegar of the present invention, according to individual taste needs, can directly drink, and also can convert tap water and drink.
Embodiment 3
A kind of Hawthorn Vinegar, comprises following raw material: YESHANZA juice 15000g, white sugar 1500g.
The preparation method of above-mentioned Hawthorn Vinegar, comprises the following steps:
1) YESHANZA fruit is washed, to pour in pot and to add water, after being boiled 30 minutes, treating the water yellowing in pot, namely obtain YESHANZA juice;
2) sugar is joined step 1) YESHANZA juice in, constantly stir with spoon, treat that sugar dissolves completely, Guan Huo;
3) YESHANZA juice to be prepared cools completely, pours into carry out sealing half a year in the altar of high temperature exterminating bacterium after, carries out filtration and bottle.
The present invention can not be stained with oil and oily substance in the whole process preparing Hawthorn Vinegar.
In other embodiments, also can replace white sugar with brown sugar, the pol of white sugar and brown sugar all can not higher than 20%, in order to avoid suppress microorganism growth.
Hawthorn Vinegar of the present invention, according to individual taste needs, can directly drink, and also can convert tap water and drink.
Although above the present invention is described in detail with a general description of the specific embodiments, on basis of the present invention, can make some modifications or improvements it, this will be apparent to those skilled in the art.Therefore, these modifications or improvements without departing from theon the basis of the spirit of the present invention, all belong to the scope of protection of present invention.
Claims (7)
1. a Hawthorn Vinegar, is characterized in that: described Hawthorn Vinegar comprises following raw material: YESHANZA juice, sugar.
2. Hawthorn Vinegar according to claim 1, is characterized in that: the weight proportion of the raw material of described Hawthorn Vinegar is: YESHANZA juice: sugar=10:1.
3. Hawthorn Vinegar according to claim 2, is characterized in that: the raw material weight of described Hawthorn Vinegar is: YESHANZA juice 5000g, white sugar 500g.
4. a preparation method for Hawthorn Vinegar as claimed in claim 1, is characterized in that: described preparation method comprises the following steps:
1) YESHANZA fruit is washed, to pour in pot and to add water, after being boiled 30 minutes, treating that namely the water yellowing in pot obtains YESHANZA juice;
2) sugar is added in YESHANZA juice, constantly stir with spoon, treat that sugar dissolves completely, Guan Huo;
3) YESHANZA juice to be prepared cools completely, pours in altar after carrying out sealing half a year, carries out filtration and bottle.
5. the preparation method of Hawthorn Vinegar according to claim 4, is characterized in that: step 2) in the preferred white sugar of sugar, sugared concentration can not higher than 20%, in order to avoid suppress microorganism growth.
6. the preparation method of Hawthorn Vinegar according to claim 4, is characterized in that: the altar in step 3) need through high temperature exterminating bacterium.
7. the preparation method of Hawthorn Vinegar according to claim 4, is characterized in that: can not be stained with oil and oily substance in the whole process preparing Hawthorn Vinegar.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510374564.6A CN104946497A (en) | 2015-06-29 | 2015-06-29 | Hawthorn vinegar and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510374564.6A CN104946497A (en) | 2015-06-29 | 2015-06-29 | Hawthorn vinegar and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
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| CN104946497A true CN104946497A (en) | 2015-09-30 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510374564.6A Pending CN104946497A (en) | 2015-06-29 | 2015-06-29 | Hawthorn vinegar and preparation method thereof |
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Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101411534A (en) * | 2008-11-15 | 2009-04-22 | 宋玉秀 | Technique for producing haw fruit vinegar |
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2015
- 2015-06-29 CN CN201510374564.6A patent/CN104946497A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101411534A (en) * | 2008-11-15 | 2009-04-22 | 宋玉秀 | Technique for producing haw fruit vinegar |
Non-Patent Citations (1)
| Title |
|---|
| 张艳荣: "《调味品工艺学》", 30 September 2008 * |
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| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150930 |