CN105255694A - Production method of nectarine nutritive fruit vinegar - Google Patents

Abstract

The invention discloses a production method of nectarine nutritive fruit vinegar and belongs to the field of food processing. The production method is characterized by comprising the processing technological flow of diluting 25% concentrated nectarine juice, conducting inoculation and fermentation, conducting centrifugal separation, storing the nectarine juice in tins, conducting acidification, leaving the nectarine juice becoming mature vinegar, conducting filling, conducting sterilization, conducting bottling, and obtaining finished products. The production method has the advantages that the product is rich in nutrition, sour, sweet, tasty and refreshing, and the flavor due for nectarine is achieved; the product is helpful for invigorating qi and blood, nourishing yin and promoting the secretion of saliva or body fluid, is ideal supplementary food for a patient suffering from iron-deficiency anemia and is further capable of resisting against blood coagulation and lowering the blood pressure, simple to eat and convenient to operate.

Description

A kind of making method of honey peach nutrition fruit vinegar

Technical field

The present invention relates to a kind of working method of food, especially relate to a kind of making method of honey peach nutrition fruit vinegar.

Background technology

Peach is that a kind of fruit as the defoliation small arbor of fruit, can be spent and can view and admire, and fruit succulence, can eat raw or preserved peach processed, can, kernel is also edible.Pulp adularescent and yellow, generally most popular in Asia kind mostly is white flesh, succulence and sweet; Europe, Australia and the people of North America then like yellow colour the sourer kind of pulp, and its drupe ovoid, there is pubescence on surface.

The effect of peach: 1. peach has benefiting vital QI and blood, the effect of nourishing Yin and promoting production of body fluid, after can be used for serious disease, deficiency of qi and blood, lean and haggard, shortness of breath and palpitation person; 2. the iron-holder of peach is higher, is the desirable supplement food of hypoferric anemia patient; 3. peach is many containing potassium, few containing sodium, is applicable to oedema patients; 4. the extract of peach kernel has blood coagulation resisting function, and can suppress coughing centre and cough-relieving, can make blood pressure drops simultaneously, can be used for the assisting therapy of hypertensive patient.

Honey peach is eaten raw usually, not storage tolerance, and remains of pesticide on epidermis, not easy cleaning, for being processed into the comprehensive utilization that honey peach nutrition fruit vinegar can realize honey peach raw material, being convenient to store, improving its economic worth and nutritive value.

Summary of the invention

The object of the invention is to solve honey peach not storage tolerance and the problem of non-easy cleaning, a kind of making method of honey peach nutrition fruit vinegar is provided.

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

A making method for honey peach nutrition fruit vinegar, is characterized in that: the processing process adopting the concentrated honey peach juice of dilution 25%, inoculation fermentation, centrifugation, basin, acidifying, mature vinegar, filling, sterilization, bottling, finished product, and concrete operation step is:

A, juice preparation: with clear water, honey peach is cleaned peeling, squeeze the juice with juice extractor; Add appropriate Sucus Cocois after filtration, Dragonfruit Juice, honey allocates;

B, inoculation fermentation: by grape wine dry yeast, be inoculated in fruit juice, and inoculum size is 450 mg/kg, is squeezed out by wine after fermentation, then places 1-2 month, promote juice clarification and improve acidifying quality; Carry out centrifugation and basin again, obtain the product clarified;

C, acidifying: acidifying adopts continuous charge deep drainpipe fermentation method, adopt Fring type acidifying machine, during running, part fruit vinegar is regularly got rid of from fermentor tank top, and new raw material is filled with from bottom;

D, mature vinegar: after acidifying terminates, pump into product in wooden barrel and carry out mature vinegar, and mature vinegar can increase the fragrance of fruit vinegar and improve clarity, muddy phenomenon occurs, mature vinegar 2 months after reducing bottling;

E, tinning: the fruit vinegar fully after mature vinegar is after coarse filtration, and being diluted with water to concentration is 15%, then adopts plate-type heat exchanger to carry out sterilization, and sterilization temperature is 108 DEG C, cools after sterilization, is cooled to 28 DEG C, reinstalls in vial, is finished product.

Beneficial effect: product of the present invention is nutritious, sour-sweet tasty and refreshing, there is the due local flavor of honey peach; This product contributes to benefiting vital QI and blood, nourishing Yin and promoting production of body fluid, is the desirable supplement food of hypoferric anemia patient, all right anticoagulation, hypotensive, edible simple, easy to operate.

Embodiment

Embodiment 1 :

A making method for honey peach nutrition fruit vinegar, concrete operation step is:

A, juice preparation: cleaned by honey peach with clear water, squeeze the juice with juice extractor; Add appropriate Sucus Phyllanthi after filtration, Sucus Crataegi, maltose, matcha powder allocate;

B, inoculation fermentation: by grape wine dry yeast, be inoculated in fruit juice, and inoculum size is 200 mg/kg, is squeezed out by wine after fermentation, then places 3 months, promotes juice clarification and improve acidifying quality; Carry out centrifugation and basin again, obtain the product clarified;

C, acidifying: acidifying adopts continuous charge deep drainpipe fermentation method, adopt Fring type acidifying machine, during running, part fruit vinegar is regularly got rid of from fermentor tank top, and new raw material is filled with from bottom;

D, mature vinegar: after acidifying terminates, pump into product in wooden barrel and carry out mature vinegar, and mature vinegar can increase the fragrance of fruit vinegar and improve clarity, muddy phenomenon occurs, mature vinegar 3 months after reducing bottling;

E, tinning: the fruit vinegar fully after mature vinegar is after coarse filtration, and being diluted with water to concentration is 10%, adds a small amount of carbonated drink, then add appropriate honey and mix well; Adopt plate-type heat exchanger to carry out sterilization, sterilization temperature is 100 DEG C, cools after sterilization, is cooled to 25 DEG C, reinstalls in vial, is finished product.

Embodiment 2 :

A making method for honey peach nutrition fruit vinegar, concrete operation step is:

A, juice preparation: cleaned by honey peach with clear water, squeeze the juice with juice extractor; Add star fruit juice after filtration, Loquat Leaf decocts juice, fructose, protein powder, sweet osmanthus allocate; Lemon is cleaned section, puts into citric acid solution and soak, for subsequent use;

B, inoculation fermentation: by grape wine dry yeast, be inoculated in fruit juice, and inoculum size is 180 mg/kg, is squeezed out by wine after fermentation, then places 4 months, promotes juice clarification and improve acidifying quality; Carry out centrifugation and basin again, obtain the product clarified;

C, acidifying: acidifying adopts continuous charge deep drainpipe fermentation method, adopt Fring type acidifying machine, during running, part fruit vinegar is regularly got rid of from fermentor tank top, and new raw material is filled with from bottom;

D, mature vinegar: after acidifying terminates, pump into product in wooden barrel, add lemonade tablet, carries out mature vinegar, and mature vinegar can increase the fragrance of fruit vinegar and improve clarity, muddy phenomenon occurs, mature vinegar 4 months after reducing bottling;

E, tinning: the fruit vinegar fully after mature vinegar is after coarse filtration, and being diluted with water to concentration is 8%, then adopts plate-type heat exchanger to carry out sterilization, and sterilization temperature is 100 DEG C, cools after sterilization, is cooled to 20 DEG C, reinstalls in vial, is finished product.

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 honey peach nutrition fruit vinegar, is characterized in that: the processing process adopting the concentrated honey peach juice of dilution 25%, inoculation fermentation, centrifugation, basin, acidifying, mature vinegar, filling, sterilization, bottling, finished product, and concrete operation step is:

A, juice preparation: with clear water, honey peach is cleaned peeling, squeeze the juice with juice extractor; Add appropriate Sucus Cocois after filtration, Dragonfruit Juice, honey allocates;

B, inoculation fermentation: by grape wine dry yeast, be inoculated in fruit juice, and inoculum size is 450 mg/kg, is squeezed out by wine after fermentation, then places 1-2 month, promote juice clarification and improve acidifying quality; Carry out centrifugation and basin again, obtain the product clarified;

C, acidifying: acidifying adopts continuous charge deep drainpipe fermentation method, adopt Fring type acidifying machine, during running, part fruit vinegar is regularly got rid of from fermentor tank top, and new raw material is filled with from bottom;

D, mature vinegar: after acidifying terminates, pump into product in wooden barrel and carry out mature vinegar, and mature vinegar can increase the fragrance of fruit vinegar and improve clarity, muddy phenomenon occurs, mature vinegar 2 months after reducing bottling;

E, tinning: the fruit vinegar fully after mature vinegar is after coarse filtration, and being diluted with water to concentration is 15%, then adopts plate-type heat exchanger to carry out sterilization, and sterilization temperature is 108 DEG C, cools after sterilization, is cooled to 28 DEG C, reinstalls in vial, is finished product.