CN105238669A - Making method of fructus broussonetiae fruit vinegar - Google Patents

Abstract

The invention discloses a making method of fructus broussonetiae fruit vinegar. The making method of the fructus broussonetiae fruit vinegar is characterized in that the fructus broussonetiae fruit vinegar is prepared through the steps of raw material treatment, sugaring, high temperature sterilization, alcoholic fermentation, acetic acid fermentation, homogenizing, disinfection, concentration, canning, sterilization and the like. The fructus broussonetiae fruit vinegar is rich in nutrition, pure in flavor, capable of being eaten directly and serving as seasoning and diverse in edible method; the concentrated fructus broussonetiae fruit vinegar is rich in fruity flavor, bright in color, sour and sweet in taste and has the effects of benefiting Qi, improving the eyesight, tonifying the spleen, nourishing the kidney, strengthening muscles and bones, reinforcing Yang, tonifying deficiency and the like.

Description

A kind of making method of Papermulberry Fruit fruit vinegar

original bill application number:2014103024402.

the original bill applying date:on June 25th, 2014.

Technical field

The present invention relates to a kind of making method of fruit vinegar, especially relate to a kind of making method of Papermulberry Fruit fruit vinegar.

Background technology

Papermulberry Fruit, cold in nature, taste is sweet.Having another name called wood of drawing a bow to the full, tissue paper tree, paper mulberry etc., is the fruit of Moraceae paper mulberry." Japan hanako materia medica " is recorded: " strengthen the bone, aid yang qi, qi-restoratives labor, helps waist knee, beneficial color." fruit is containing saponin(e 0.51%, vitamins B and grease.Seed oil-containing 31.7%, containing unsaponifiable matter 2.67% in oil, saturated fatty acid 9.0%, oleic acid 15.0%, linolic acid 76.0%.Modern medicine proves, Papermulberry Fruit has kidney tonifying clearing liver, improving eyesight diuresis.To swoon the symptoms such as blurred vision, the raw screen film of order, oedema turgor for soreness of the waist and knees, consumptive disease hectic fever due to yin, sand.Because Papermulberry Fruit is born in by hillside, mountain valley or level land cottage, processing maturation period is short, and people well do not pay attention to its nutritive value, causes that Papermulberry Fruit is well-done to be scattered, and not only causes the waste of natural resources, also have impact on environment.

Summary of the invention

The present invention is directed to Papermulberry Fruit and develop the wideless defect of scope, a kind of making method of Papermulberry Fruit fruit vinegar is provided, it is characterized in that: be made through steps such as Feedstock treating, sugaring, High Temperature Sterilization, zymamsis, acetic fermentation, homogeneous, sterilization, concentrated, tinning, sterilizings.

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

A making method for Papermulberry Fruit fruit vinegar, adopts following steps:

A, Feedstock treating: getting ripe Papermulberry Fruit is raw material, after removing paper mulberry fruit daughter nucleus, impurity, through cleaning, making beating process, directly pulls an oar, avoids the loss of nutritive substance;

B, sugaring: the castor sugar adding weight ratio 10-12% in slurries, mixes;

C, ultra high temperature sterilization (UHTS): by the Papermulberry Fruit slurries after sugaring through superhigh temperature disinfecting machine sterilizing, feeding temperature 110-120 DEG C, drop temperature 45-55 DEG C;

D, zymamsis: in the mixed pulp after sugaring, add active dry yeast in the ratio of the 0.8-1.6% of sugaring rear slurry, temperature controls as 20-25 DEG C, time 8-10 days, after fermentation ends, leaches juice, the syrup of 13-15% is added in bits, carry out Secondary Fermentation, temperature controls as 20-25 DEG C, time 5-7 days, twice juice merges a cylinder, and it is more abundant that Secondary Fermentation makes the slurries of Papermulberry Fruit ferment;

E, acetic fermentation: the alcoholic strength of zymamsis rear slurry is adjusted to 7-8 °, the acetic bacteria of weight 0.4-0.6% is added in the feed liquid adjusting alcoholic strength, temperature control 30-35 DEG C, fermentation 15-20 days, in fermenting process, every day stirs 3-4 time, obtained Papermulberry Fruit fruit vinegar magma, stirs and enables acetic bacteria obtain more oxygen, be conducive to the fermentation of acetic bacteria;

F, homogeneous: by mixed solution homogenization treatment, temperature is 60-70 DEG C, and homogenization pressure is 18-20Mpa, by homogeneous, makes fruit vinegar organize homogeneous, delicate mouthfeel;

G, sterilization: adopt instantaneous sterilization method, temperature 90-95 DEG C, time 15-20s;

H, concentrated: adopt the method for cryoconcentration to concentrate the Papermulberry Fruit fruit vinegar magma after homogeneous, moisture content is when 20-25%, and stop concentrated, cryoconcentration reduces the destruction to fruit vinegar nutritive substance, improves the quality of fruit vinegar;

I, canned, sterilizing: deployed fruit vinegar is carried out canned, seals immediately after canned, and keep 10-12min in boiling water, then cool gradually, room temperature preservation.

Beneficial effect: the Papermulberry Fruit fruit vinegar food flavouring that the invention provides a kind of nutritious, pure flavor, both direct-edible, also can be used as seasonings, eating method is various, the smell of fruits is very sweet for Papermulberry Fruit fruit vinegar after concentrated, beautiful in colour, sour-sweet tasty and refreshing, there is beneficial gas improving eyesight, kidney supported in invigorating the spleen, strengthen the bone, the effect such as aid yang qi, qi-restoratives labor.

Embodiment

Embodiment 1: a kind of making method of Papermulberry Fruit fruit vinegar, adopts following steps:

A, Feedstock treating: getting ripe Papermulberry Fruit is raw material, after removing paper mulberry fruit daughter nucleus, impurity, through cleaning, making beating process, directly pulls an oar, avoids the loss of nutritive substance;

B, sugaring: get 10kg Papermulberry Fruit slurries, in slurries, add the castor sugar of 1kg, mix;

C, ultra high temperature sterilization (UHTS): by the Papermulberry Fruit slurries after sugaring through superhigh temperature disinfecting machine sterilizing, feeding temperature 110 DEG C, drop temperature 45 DEG C;

D, zymamsis: the active dry yeast adding 0.08kg in 10kg sugaring rear slurry, it is 20 DEG C that temperature controls, 10 days time, after fermentation ends, leach juice, the syrup of 13% is added in bits, carry out Secondary Fermentation, it is 20 DEG C that temperature controls, 7 days time, twice juice merges a cylinder, and it is more abundant that Secondary Fermentation makes the slurries of Papermulberry Fruit ferment;

E, acetic fermentation: the alcoholic strength of zymamsis rear slurry is adjusted to 7 °, the acetic bacteria adding 0.04kg in the feed liquid of alcoholic strength is adjusted to 10kg, temperature controls 30 DEG C, ferment 20 days, in fermenting process, every day stirs 3 times, obtained Papermulberry Fruit fruit vinegar magma, stirs and enables acetic bacteria obtain more oxygen, be conducive to the fermentation of acetic bacteria;

F, homogeneous: by mixed solution homogenization treatment, temperature is 60 DEG C, and homogenization pressure is 20Mpa, by homogeneous, makes fruit vinegar organize homogeneous, delicate mouthfeel;

G, sterilization: adopt instantaneous sterilization method, temperature 90 DEG C, time 20s;

H, concentrated: adopt the method for cryoconcentration to concentrate the Papermulberry Fruit fruit vinegar magma after homogeneous, moisture content is 20% time, and stop concentrated, cryoconcentration reduces the destruction to fruit vinegar nutritive substance, improves the quality of fruit vinegar;

I, canned, sterilizing: deployed fruit vinegar is carried out canned, seals immediately after canned, and keep 10min in boiling water, then cool gradually, room temperature preservation.

Embodiment 2: a kind of making method of Papermulberry Fruit fruit vinegar, adopts following steps:

A, Feedstock treating: getting ripe Papermulberry Fruit is raw material, after removing paper mulberry fruit daughter nucleus, impurity, through cleaning, making beating process, directly pulls an oar, avoids the loss of nutritive substance;

B, sugaring: get 10kg Papermulberry Fruit slurries, 2kg wax-apple slurries, in slurries, add the castor sugar of 1.1kg, mix;

C, ultra high temperature sterilization (UHTS): by the Papermulberry Fruit slurries after sugaring through superhigh temperature disinfecting machine sterilizing, feeding temperature 115 DEG C, drop temperature 50 DEG C;

D, zymamsis: the active dry yeast adding 0.12kg in 10kg sugaring rear slurry, it is 22 DEG C that temperature controls, 9 days time, after fermentation ends, leach juice, the syrup of 14% is added in bits, carry out Secondary Fermentation, it is 23 DEG C that temperature controls, 6 days time, twice juice merges a cylinder, and it is more abundant that Secondary Fermentation makes the slurries of Papermulberry Fruit ferment;

E, acetic fermentation: the alcoholic strength of zymamsis rear slurry is adjusted to 7.5 °, the acetic bacteria adding 0.05kg in the feed liquid of alcoholic strength is adjusted to 10kg, temperature controls 33 DEG C, ferment 18 days, in fermenting process, every day stirs 3 times, obtained Papermulberry Fruit fruit vinegar magma, stirs and enables acetic bacteria obtain more oxygen, be conducive to the fermentation of acetic bacteria;

F, homogeneous: by mixed solution homogenization treatment, temperature is 65 DEG C, and homogenization pressure is 19Mpa, by homogeneous, makes fruit vinegar organize homogeneous, delicate mouthfeel;

G, sterilization: adopt instantaneous sterilization method, temperature 93 DEG C, time 18s;

H, concentrated: adopt the method for cryoconcentration to concentrate the Papermulberry Fruit fruit vinegar magma after homogeneous, moisture content is 22% time, and stop concentrated, cryoconcentration reduces the destruction to fruit vinegar nutritive substance, improves the quality of fruit vinegar;

I, canned, sterilizing: deployed fruit vinegar is carried out canned, seals immediately after canned, and keep 11min in boiling water, then cool gradually, room temperature preservation.

Embodiment 3: a kind of making method of Papermulberry Fruit fruit vinegar, adopts following steps:

A, Feedstock treating: getting ripe Papermulberry Fruit is raw material, after removing paper mulberry fruit daughter nucleus, impurity, through cleaning, making beating process, directly pulls an oar, avoids the loss of nutritive substance;

B, sugaring: get 8kg Papermulberry Fruit slurries, 2kg car li sub-slurries, in slurries, add the castor sugar of 1.2kg, mix;

C, ultra high temperature sterilization (UHTS): by the Papermulberry Fruit slurries after sugaring through superhigh temperature disinfecting machine sterilizing, feeding temperature 120 DEG C, drop temperature 55 DEG C;

D, zymamsis: the active dry yeast adding 0.16kg in 10kg sugaring rear slurry, it is 25 DEG C that temperature controls, 8 days time, after fermentation ends, leach juice, the syrup of 15% is added in bits, carry out Secondary Fermentation, it is 25 DEG C that temperature controls, 5 days time, twice juice merges a cylinder, and it is more abundant that Secondary Fermentation makes the slurries of Papermulberry Fruit ferment;

E, acetic fermentation: the alcoholic strength of zymamsis rear slurry is adjusted to 8 °, the acetic bacteria adding 0.06kg in the feed liquid of alcoholic strength is adjusted to 10kg, temperature controls 35 DEG C, ferment 20 days, in fermenting process, every day stirs 4 times, obtained Papermulberry Fruit fruit vinegar magma, stirs and enables acetic bacteria obtain more oxygen, be conducive to the fermentation of acetic bacteria;

F, allotment: get Papermulberry Fruit fruit vinegar magma 10kg, black nightshade juice 2kg, fructose 2kg, citric acid 0.1kg ratio allocate, mix;

G, homogeneous: by mixed solution homogenization treatment, temperature is 70 DEG C, and homogenization pressure is 18Mpa, by homogeneous, makes fruit vinegar organize homogeneous, delicate mouthfeel;

H, sterilization: adopt instantaneous sterilization method, temperature 95 DEG C, time 15s;

I, concentrated: adopt the method for cryoconcentration to concentrate the Papermulberry Fruit fruit vinegar magma after homogeneous, moisture content is 25% time, and stop concentrated, cryoconcentration reduces the destruction to fruit vinegar nutritive substance, improves the quality of fruit vinegar;

J, canned, sterilizing: deployed fruit vinegar is carried out canned, seals immediately after canned, and keep 12min 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 Papermulberry Fruit fruit vinegar, is characterized in that, adopts following steps:

A, Feedstock treating: getting ripe Papermulberry Fruit is raw material, after removing paper mulberry fruit daughter nucleus, impurity, through cleaning, making beating process, directly pulls an oar, avoids the loss of nutritive substance;

B, sugaring: get 10kg Papermulberry Fruit slurries, 2kg wax-apple slurries, in slurries, add the castor sugar of 1.1kg, mix;

C, ultra high temperature sterilization (UHTS): by the Papermulberry Fruit slurries after sugaring through superhigh temperature disinfecting machine sterilizing, feeding temperature 115 DEG C, drop temperature 50 DEG C;

D, zymamsis: the active dry yeast adding 0.12kg in 10kg sugaring rear slurry, it is 22 DEG C that temperature controls, 9 days time, after fermentation ends, leach juice, the syrup of 14% is added in bits, carry out Secondary Fermentation, it is 23 DEG C that temperature controls, 6 days time, twice juice merges a cylinder, and it is more abundant that Secondary Fermentation makes the slurries of Papermulberry Fruit ferment;

E, acetic fermentation: the alcoholic strength of zymamsis rear slurry is adjusted to 7.5 °, the acetic bacteria adding 0.05kg in the feed liquid of alcoholic strength is adjusted to 10kg, temperature controls 33 DEG C, ferment 18 days, in fermenting process, every day stirs 3 times, obtained Papermulberry Fruit fruit vinegar magma, stirs and enables acetic bacteria obtain more oxygen, be conducive to the fermentation of acetic bacteria;

F, homogeneous: by mixed solution homogenization treatment, temperature is 65 DEG C, and homogenization pressure is 19Mpa, by homogeneous, makes fruit vinegar organize homogeneous, delicate mouthfeel;

G, sterilization: adopt instantaneous sterilization method, temperature 93 DEG C, time 18s;

H, concentrated: adopt the method for cryoconcentration to concentrate the Papermulberry Fruit fruit vinegar magma after homogeneous, moisture content is 22% time, and stop concentrated, cryoconcentration reduces the destruction to fruit vinegar nutritive substance, improves the quality of fruit vinegar;

I, canned, sterilizing: deployed fruit vinegar is carried out canned, seals immediately after canned, and keep 11min in boiling water, then cool gradually, room temperature preservation.