CN1052421A - Method for making acetic beverage - Google Patents
Method for making acetic beverage Download PDFInfo
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- CN1052421A CN1052421A CN 89109147 CN89109147A CN1052421A CN 1052421 A CN1052421 A CN 1052421A CN 89109147 CN89109147 CN 89109147 CN 89109147 A CN89109147 A CN 89109147A CN 1052421 A CN1052421 A CN 1052421A
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- beverage
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- acetic
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Abstract
Method for making acetic beverage of the present invention.Solved is the technology of primary raw material and prescription and production high concentration with the vinegar to water is drunk, dilute concentration is directly drunk serial acetic acid beverage technical problem.The major technique feature is: vinegar is equipped with syrup (or artificial synthetic corresponding fruit sugar syrups), the flavor enhancement demineralized water that haw or peach or citrus or apple or pears are made, essence, filtration, the degassing, sterilization, packing dissolved, heat, added through stirring, the high concentration of corresponding fruit type or the acetic acid beverage of directly drinking made.Possessing general beverage working condition can go into operation.Being adapted at beverage manufacturing and processing enterprise applies.
Description
Method for making acetic beverage of the present invention belongs to the beverage production process technical field.
With regard to known to the applicant and understand, the present invention is on the reference prior art basis of present various beverage production process, (application number is: 891077472 fully to study the production of white vinegar from glutinous rice of having applied for a patent to Patent Office of the People's Republic of China, the applying date is: 89 10 13), utilize white vinegar from glutinous rice to study successful for primary raw material.
The objective of the invention is: various in the market drink varieties are a lot, juice-type beverage, pulp type beverage, cola beverages arranged wherein, to dissolve type beverage, fermenting beverage etc. varied.The present invention be exactly for develop a kind of with the fermentation white vinegar from glutinous rice be primary raw material, have concurrently various juice tastes, high concentration type to water drink, the dilute concentration type is directly drunk, not only can quench one's thirst but also rise the acetic acid series beverage of health-care effect.Use the present invention, produced five types on haw type, peach type, citrus type, apple shape, pears type etc., all kinds are divided dense rare two kinds of concentration acetic acid series beverage of totally 10 kinds.
Method for making acetic beverage of the present invention is to the effect that: Figure of description is the process route flow chart of method for making acetic beverage of the present invention.This method for making acetic beverage that belongs to the beverage production process technical field is characterized in that: haw syrup or peach syrup or citrus syrup or apple syrup or pears syrup, vinegar, flavor enhancement, water, heated after stirring is dissolved through mixing; Add essence then and filter, outgas, sterilize, pack, thereby make haw type or peach type or citrus type or apple shape or pears type acetic acid beverage.Its feature also is: haw syrup or peach syrup or citrus syrup or apple syrup or pears syrup are syrup or the artificial synthetic fruit sugar syrups that make natural fruit processing back.The sugar content of preferably controlling the haw syrup is 64%, acid content is 0.14%; The sugar content of preferably controlling the peach syrup is 39.15%, acid content is 0.55%; The sugar content of preferably controlling citrus syrup or apple syrup is 42%, acid content is 0.3%; The sugar content of preferably controlling the pears syrup is 51.5%, acid content is 0.76%.The vinegar that vinegar is made for fermentation is preferably the white vinegar from glutinous rice that ferments and make.The flavor enhancement of haw type or peach type acetic acid beverage is white sugar, glucose, honey, citric acid; The flavor enhancement of citrus type or apple shape acetic acid beverage is glucose, honey, citric acid; The flavor enhancement of pears type acetic acid beverage is white sugar, glucose, honey.Used water is demineralized water; The amount that adds demineralized water is different and different according to the concentration of production acetic acid beverage, and the amount of producing the dilute concentration demineralized water of directly drinking that acetic acid beverage adds is to produce the high concentration vinegar acid beverage to add softening more than five times of the water yield.Need to be grasped till the boiling point during heating.When adding essence before filtering, haw type acetic acid beverage adds haw essence, and peach type acetic acid beverage adds bright peach essence, and citrus type acetic acid beverage adds flavoring orange essence, and the apple shape acetic acid beverage adds flavoring apple essence, and pears type acetic acid beverage adds flavoring pear essence.Fineness GPRS during filtration is more than 100 orders.The degassing is to adopt the method that vacuumizes to carry out, and the pressure of being grasped during vacuumize degassing is an atmospheric pressure.Sterilization is to adopt the method for instantaneous sterilizing to carry out, and requires to grasp temperature and is preferably 125 ℃, time and was preferably for 6 seconds.Packaged form is the form that adopts bottled packed or box-packed or built-in-opener dress.Its packaging material are glass material or food plastics when employing is bottled; Be that food is moored with plastics or aluminium when employing is packed; It when employing is box-packed paper and aluminium pool or paper and food composite with plastic-blasting; When adopting the built-in-opener dress is the tinplate material.All those of ordinary skill that belongs to the beverage production process technical field are as long as the technological process of accompanying drawing and above-mentioned explanation of the present invention is operated to specifications all can be implemented the present invention.
Advantage or good effect that method for making acetic beverage of the present invention compared with prior art has are: (1), for the making of beverage has increased a kind of new method, this method is easy to grasp, easy to utilize.(2), use the present invention and can produce a plurality of kinds of serial acetic acid beverage, developed the beverage new varieties.(3), with the existing effect of quenching one's thirst of beverage that the present invention produces, nutritious again and health-care efficacy: both can eliminate fatigue, again can beneficial taste, aid digestion.(4), device therefor of the present invention is simple, as long as possess general beverage working condition, just available the present invention produces serial acetic acid beverage.
Most preferred embodiment: the applicant is accompanying drawing and above-mentioned explanation to specifications, with 9 kilograms of fermentation white vinegar from glutinous rice, makes 113 kilograms in haw syrup with natural haw, with 8 kilograms of flavor enhancement glucose, 3 kilograms of white sugar, 4 kilograms of honey, 0.45 kilogram of citric acid.Add 80 kilograms of demineralized waters; Mix to stir dissolve after, through heating after, add haw essence and filter, outgas, sterilize, the non-toxic plastic bottle that adopts food to use is packed and is produced the haw type acetic acid beverage of high concentration.Use same quadrat method, the quantity that just will add demineralized water changes 948 kilograms into by 80 kilograms, and its packing adopts aluminium pool bag packing, and produces the haw type acetic acid beverage of directly drinking.Still utilize same quadrat method, the quantity of white vinegar from glutinous rice of just fermenting is grasped at 4 to 10 kilograms, making peach, citrus, apple, pears syrup does not respectively wait for 25 to 150 kilograms, add required separately flavor enhancement respectively, add 15.5 to 836 kilograms of demineralized waters that do not wait again respectively, produced high concentration and peach type, citrus type, apple shape, the pears type acetic acid beverage directly drunk by aforesaid operations respectively.After above-mentioned various acetic acid beverages are chemically examined, the total acid of its high concentration vinegar acid beverage all more than 0.8%, total reducing sugar all more than 40%, total solid is all more than 45%; The total acid of the acetic acid beverage of directly drinking all more than 0.16%, total reducing sugar all more than 8%, total solid is all more than 9%.Every milligram of total number of bacteria all is less than 100, and each hundred milliliters of coliform all is less than 6, and pathogenic bacteria all do not detect.Through doing test storage period, the high concentration vinegar acid beverage all can be preserved more than six months, and the acetic acid beverage of directly drinking all can be preserved more than three months.
Claims (13)
1, a kind of method for making acetic beverage that belongs to the beverage production process technical field, it is characterized in that: haw syrup or peach syrup or citrus syrup or apple syrup or pears syrup, vinegar, flavor enhancement, water are heated after stirring is dissolved, and add that essence filters, the degassing, sterilization packaging and make haw type or peach type or citrus type or apple shape or pears type acetic acid beverage.
2, method for making acetic beverage according to claim 1 is characterized in that: haw syrup or peach syrup or citrus syrup or apple syrup or pears syrup are the syrup or the artificial synthetic fruit sugar syrups of natural fruit.
3, method for making acetic beverage according to claim 1, it is characterized in that: the sugar content of preferably controlling the haw syrup is 64%, acid content is 0.41%, the sugar content of preferably controlling the peach syrup is 39.15%, acid content is 0.55%, the sugar content of preferably controlling citrus syrup or apple syrup is 42%, acid content is 0.3%, and the sugar content of preferably controlling the pears syrup is 51.5%, acid content is 0.76%.
4, method for making acetic beverage according to claim 1 is characterized in that: the vinegar that vinegar is made for fermentation is preferably the white vinegar from glutinous rice that ferments and make.
5, method for making acetic beverage according to claim 1, it is characterized in that: the flavor enhancement of haw type or peach type acetic acid beverage is white sugar, glucose, honey, citric acid, the flavor enhancement of citrus type or apple shape acetic acid beverage is glucose, honey, citric acid, and the flavor enhancement of pears type acetic acid beverage is white sugar, glucose, honey.
6, method for making acetic beverage according to claim 1 is characterized in that: used water is demineralized water.
7, method for making acetic beverage according to claim 1 is characterized in that: need grasp till the boiling point during heating.
8, method for making acetic beverage according to claim 1 is characterized in that: when adding essence before filtering, the haw type adds haw essence, peach type and adds bright peach essence, citrus type and add that flavoring orange essence, apple shape add flavoring apple essence, the pears type adds flavoring pear essence.
9, method for making acetic beverage according to claim 1 is characterized in that: the fineness GPRS during filtration is more than 100 orders.
10, method for making acetic beverage according to claim 1 is characterized in that: the degassing is to adopt the method that vacuumizes to carry out, and the pressure of being grasped during vacuumize degassing is an atmospheric pressure.
11, method for making acetic beverage according to claim 1 is characterized in that: sterilization is to adopt the method for instantaneous sterilizing to carry out, and requires to grasp temperature and is preferably 125 ℃, time and was preferably for 6 seconds.
12, method for making acetic beverage according to claim 1 is characterized in that: packaged form is the form that adopts bottled packed or box-packed or built-in-opener dress.
13, according to claim 1,12 described method for making acetic beverage, it is characterized in that: its packaging material are glass or the food compound or tinplate material with plastics or aluminium pool or paper and aluminium pool and paper and plastic-blasting.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 89109147 CN1052421A (en) | 1989-12-12 | 1989-12-12 | Method for making acetic beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 89109147 CN1052421A (en) | 1989-12-12 | 1989-12-12 | Method for making acetic beverage |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1052421A true CN1052421A (en) | 1991-06-26 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 89109147 Pending CN1052421A (en) | 1989-12-12 | 1989-12-12 | Method for making acetic beverage |
Country Status (1)
| Country | Link |
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| CN (1) | CN1052421A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1067869C (en) * | 1997-08-22 | 2001-07-04 | 朱蓓薇 | Iodine enriched apple seaweed ethylic acid fermented beverage |
| CN1072915C (en) * | 1996-10-04 | 2001-10-17 | 湖南省水产科学研究所 | Fish albumen acetic drink and its preparing process |
| CN102273691A (en) * | 2011-07-05 | 2011-12-14 | 大连工业大学 | Hawthorn fruit flesh and juice acetic acid beverage, and preparation method thereof |
| CN112006256A (en) * | 2020-09-03 | 2020-12-01 | 北京萱腾科技有限公司 | Japanese sushi vinegar and preparation method and application thereof |
-
1989
- 1989-12-12 CN CN 89109147 patent/CN1052421A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1072915C (en) * | 1996-10-04 | 2001-10-17 | 湖南省水产科学研究所 | Fish albumen acetic drink and its preparing process |
| CN1067869C (en) * | 1997-08-22 | 2001-07-04 | 朱蓓薇 | Iodine enriched apple seaweed ethylic acid fermented beverage |
| CN102273691A (en) * | 2011-07-05 | 2011-12-14 | 大连工业大学 | Hawthorn fruit flesh and juice acetic acid beverage, and preparation method thereof |
| CN112006256A (en) * | 2020-09-03 | 2020-12-01 | 北京萱腾科技有限公司 | Japanese sushi vinegar and preparation method and application thereof |
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| C01 | Deemed withdrawal of patent application (patent law 1993) | ||
| WD01 | Invention patent application deemed withdrawn after publication |