CN105624000A - Method for preparing waxberry vinegar - Google Patents
Method for preparing waxberry vinegar Download PDFInfo
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- CN105624000A CN105624000A CN201610190413.XA CN201610190413A CN105624000A CN 105624000 A CN105624000 A CN 105624000A CN 201610190413 A CN201610190413 A CN 201610190413A CN 105624000 A CN105624000 A CN 105624000A
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- China
- Prior art keywords
- vinegar
- waxberry
- red bayberry
- fermentation
- container
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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
Abstract
The invention discloses a method for preparing waxberry vinegar, and belongs to the technical field of fruit vinegar. The method comprises the following steps: (1) picking waxberry, namely, selecting mature and fresh waxberry which has no disease or insect and is not decayed, removing fruit stems, washing, and draining off the water, thereby obtaining drained waxberry; (2) putting 50 parts by weight of the drained waxberry into a container, putting 3.5 parts by weight of vinegar yeast into the container, sealing the container for more than or just 15 days for primary fermentation, 7 days before fermentation completion, further putting 1 part by weight of yeast powder and 50 parts by weight of rice vinegar, and sealing for more than or just 45 days for secondary fermentation, thereby obtaining the waxberry vinegar. After two times of fermentation, the waxberry vinegar is brown red in color, rich in fruit fragrance, sweet and slightly sour, and rich in nutrition, and can effectively regulate acid-base balance in a body, strengthen the body, soften blood vessels, treat constipation and maintain beauty and keep young.
Description
Technical field
The present invention relates to the preparation method of a kind of Waxberry fruit vinegar, belong to fruit vinegar technical field.
Background technology
Red bayberry (Myricarubra), has another name called dragon eyeball, bright red, tree plum, aspen plum etc., is one of China's local product fruits, have the good reputation of " just doubting a value a thousand pieces of gold ", at Wu Yueyi band, have again saying of " red bayberry match lichee ". Waxberry fruit is bright in colour, juice is many, sweet and sour palatability, nutritive value height. Red bayberry rich vitamin C, glucose, fructose, citric acid etc., sour-sweet delicious; In addition red bayberry containing potassium enrich, to summer in a large number perspiration person can play mend potassium effect. From food nature and flavor, red bayberry heat warm in nature, the sweet acid of taste, enter lung, stomach two warp, promotes the production of body fluid to quench thirst and stomach helps digestion, pacifies soul, treats constipation, only tells only effect such as dysentery, is enteron aisle poiser. But red bayberry belongs to seasonal fruit, utilizes preservation technique to extend the shelf life, but is also limited only within 1 month, not easily transport and preservation, it is easy to occur to rot, cause the waste of resource.
Fruit vinegar is with fruit, comprise birchleaf pear, hawthorn, mulberries, grape, persimmon, apricot, oranges and tangerines, Kiwifruit, duckweed fruit, watermelon etc., or Fruit quality tankage are main raw material, the tart flavour seasonings of a kind of nutritious, the excellent in flavor utilizing modern biotechnology brew and become. It has fruit and the nutrient health-care function of food vinegar concurrently, is the novel drink integrating the functions such as nutrition, health care, dietotherapy. But fruit vinegar of the prior art is all one time fermentation and becomes, and output is lower, and it is that the Waxberry fruit vinegar that raw material is made is actually rare on the market taking red bayberry.
Summary of the invention
It is an object of the invention to solve the deficiencies in the prior art, it is provided that the preparation method of a kind of Waxberry fruit vinegar. The Waxberry fruit vinegar of the present invention, has effect of rich in nutrition, nourshing kidney moistening lung, nourishing YIN and invigorating YANG, and preparation method simply, easily operate, wide market, be applicable to large-scale production.
The technical scheme that the present invention solves the problems of the technologies described above is as follows: the preparation method of a kind of Waxberry fruit vinegar, comprises the steps:
(1) red bayberry is plucked: choose maturation, worm fresh, anosis, red bayberry without rotten fruit, extracts fruit stalk, cleans clean, drains moisture, obtain draining the red bayberry of moisture;
(2) step (1) gained getting 50 weight part numbers drains the red bayberry of moisture, put into container, then the vinegar first putting into 3.5 weight part numbers in said vesse is bent, container sealing >=15 day are carried out one time fermentation, in first time first 7 days of fermentation ends, then throw in the yeast powder of 1 weight part number, and then put into the rice vinegar of 50 weight part numbers, seal and carry out Secondary Fermentation in >=45 days, namely obtain described Waxberry fruit vinegar.
On the basis of technique scheme, the present invention can also do following improvement.
Further, step (1) described maturation, refers to the red bayberry plucked after 7��10 days in red bayberry fully matured; Described fresh, refer to the red bayberry just picked from tree; Described anosis worm, refers to that the red bayberry plucked is not subject to the infringement of disease worm; Described without rotten fruit, refer to the rotten symptom of red bayberry plucked.
Further, the kind of step (1) described red bayberry is big black charcoal red bayberry. Big black charcoal red bayberry has the feature big, look gorgeous, juice is many, highly seasoned. Adopting big black charcoal red bayberry as raw material, the Waxberry fruit vinegar mouthfeel that brew obtains is better, better effects if.
Further, the temperature of step (2) described one time fermentation is 20��30 DEG C, and humidity is 50��90%. Said temperature and humidity are conducive to vinegar bacterium to ferment.
Further, the concrete mode of step (2) described Secondary Fermentation is: container is placed in cavern, and the environment of cavern is constant temperature 15��17 DEG C, and humidity is 90%. The environment of above-mentioned low temperature, constant temperature, is conducive to the fermentation of microorganism; And the environment of humidity, be conducive to carrying out successively of fermenting process.
Further, step (2) described rice vinegar is rice vinegar common on the market.
Further, the Waxberry fruit vinegar that step (3) obtains, when drinking, it is possible to filtered out by the red bayberry of the inside. And filter the red bayberry obtained, it is possible to add rock sugar, make preserved fruit; Or directly it is sprinkled into farmland, as farm manure, there is the advantage of environmental protection.
The Waxberry fruit vinegar of the present invention, has effect of rich in nutrition, nourshing kidney moistening lung, nourishing YIN and invigorating YANG. In addition, the water of times weight that this Waxberry fruit vinegar adds 4 can directly be drunk after diluting, and both can nourish seasonings as one, is again a kind of body-building drink.
The proterties of the Waxberry fruit vinegar of the present invention: color and luster red-brown, has obvious fruital taste, is with sweet in micro-acid. Usage and dosage: oral, 2 times on the one, a 15��20mL.
The invention has the beneficial effects as follows:
(1) Waxberry fruit vinegar of the present invention is through Secondary Fermentation, solve the difficult problem that the fruit vinegar output of prior art is low, and color and luster red-brown, there is obvious fruital taste, micro-acid is with sweet, nutritious, can effectively acid base equilibrium in control agent, improve the health, vessel softening, treatment constipation, beautifying face and moistering lotion.
(2) Waxberry fruit vinegar of the present invention solves the not easily fresh-keeping difficult problem of red bayberry, more highlights the nutritive value of red bayberry, and makes the red bayberry after Waxberry fruit vinegar and can again utilize, and has the advantage of environmental protection.
(3) preparation method of the present invention simply, easily operate, wide market, be applicable to large-scale production.
Embodiment
The principle of the present invention and feature being described below in conjunction with specific embodiment, example, only for explaining the present invention, is not intended to limit the scope of the present invention.
Embodiment 1
The preparation method of the Waxberry fruit vinegar of the present embodiment, comprises the steps:
(1) red bayberry is plucked: choose maturation, worm fresh, anosis, red bayberry without rotten fruit, extracts fruit stalk, cleans clean, drains moisture, obtain draining the red bayberry of moisture;
(2) step (1) gained getting 50kg drains the red bayberry of moisture, put into container, then the vinegar first putting into 3.5kg in said vesse is bent, container sealing is carried out one time fermentation in 15 days, the temperature of one time fermentation is 20 DEG C, humidity is 50%, in first time first 7 days of fermentation ends, throw in the yeast powder of 1kg again, and then put into the rice vinegar of 50kg, seal and carry out Secondary Fermentation in 45 days, the concrete mode of Secondary Fermentation is: container is placed in cavern, the environment of cavern is constant temperature 15 DEG C, and humidity is 90%, namely obtains described Waxberry fruit vinegar.
Embodiment 2
The preparation method of the Waxberry fruit vinegar of the present embodiment, comprises the steps:
(1) red bayberry is plucked: choose maturation, worm fresh, anosis, red bayberry without rotten fruit, extracts fruit stalk, cleans clean, drains moisture, obtain draining the red bayberry of moisture;
(2) step (1) gained getting 50kg drains the red bayberry of moisture, put into container, then the vinegar first putting into 3.5kg in said vesse is bent, container sealing is carried out one time fermentation in 20 days, the temperature of one time fermentation is 25 DEG C, humidity is 70%, in first time first 7 days of fermentation ends, throw in the yeast powder of 1kg again, and then put into the rice vinegar of 50kg, seal and carry out Secondary Fermentation in 50 days, the concrete mode of Secondary Fermentation is: container is placed in cavern, the environment of cavern is constant temperature 16 DEG C, and humidity is 90%, namely obtains described Waxberry fruit vinegar.
Embodiment 3
The preparation method of the Waxberry fruit vinegar of the present embodiment, comprises the steps:
(1) red bayberry is plucked: choose maturation, worm fresh, anosis, red bayberry without rotten fruit, extracts fruit stalk, cleans clean, drains moisture, obtain draining the red bayberry of moisture;
(2) step (1) gained getting 50kg drains the red bayberry of moisture, put into container, then the vinegar first putting into 3.5kg in said vesse is bent, container sealing is carried out one time fermentation in 18 days, the temperature of one time fermentation is 30 DEG C, humidity is 90%, in first time first 7 days of fermentation ends, throw in the yeast powder of 1kg again, and then put into the rice vinegar of 50kg, seal and carry out Secondary Fermentation in 45 days, the concrete mode of Secondary Fermentation is: container is placed in cavern, the environment of cavern is constant temperature 17 DEG C, and humidity is 90%, namely obtains described Waxberry fruit vinegar.
Experimental example 1
Week certain, female, people from Hunan, in 72 years old this year, suffers from hypertension for a long time, takes the Waxberry fruit vinegar 2 times of the present invention rear every day, each 10mL, after taking 2 years, present blood pressure stabilization, healthy, and complexion is ruddy, energetic, seem than young more than 20 year old of contemporary.
Experimental example 2
Left certain, man, people from Guangxi, because heart stalk is in hospital, takes the Waxberry fruit vinegar 2 times of the present invention rear every day, and each 12mL, after taking 3 years, heart stalk does not recur again, and blood pressure stabilization, healthy.
Experimental example 3
The Qin, female, people from Sichuan, prolonged constipation, takes the Waxberry fruit vinegar 2 times of the present invention rear every day, and each 15mL, after taking 2 years half, constipation phenomenon does not occur again.
The foregoing is only the better embodiment of the present invention, not in order to limit the present invention, within the spirit and principles in the present invention all, any amendment of doing, equivalent replacement, improvement etc., all should be included within protection scope of the present invention.
Claims (4)
1. the preparation method of a Waxberry fruit vinegar, it is characterised in that, comprise the steps:
(1) red bayberry is plucked: choose maturation, worm fresh, anosis, red bayberry without rotten fruit, extracts fruit stalk, cleans clean, drains moisture, obtain draining the red bayberry of moisture;
(2) step (1) gained getting 50 weight part numbers drains the red bayberry of moisture, put into container, then the vinegar first putting into 3.5 weight part numbers in said vesse is bent, container sealing >=15 day are carried out one time fermentation, in first time first 7 days of fermentation ends, then throw in the yeast powder of 1 weight part number, and then put into the rice vinegar of 50 weight part numbers, seal and carry out Secondary Fermentation in >=45 days, namely obtain described Waxberry fruit vinegar.
2. the preparation method of a kind of Waxberry fruit vinegar according to claim 1, it is characterised in that, the kind of step (1) described red bayberry is big black charcoal red bayberry.
3. the preparation method of a kind of Waxberry fruit vinegar according to claim 1, it is characterised in that, the temperature of step (2) described one time fermentation is 20��30 DEG C, and humidity is 50��90%.
4. the preparation method of a kind of Waxberry fruit vinegar according to claim 1, it is characterised in that, the concrete mode of step (2) described Secondary Fermentation is: container is placed in cavern, and the environment of cavern is constant temperature 15��17 DEG C, and humidity is 90%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610190413.XA CN105624000A (en) | 2016-03-30 | 2016-03-30 | Method for preparing waxberry vinegar |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610190413.XA CN105624000A (en) | 2016-03-30 | 2016-03-30 | Method for preparing waxberry vinegar |
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| CN105624000A true CN105624000A (en) | 2016-06-01 |
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| CN201610190413.XA Pending CN105624000A (en) | 2016-03-30 | 2016-03-30 | Method for preparing waxberry vinegar |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113025464A (en) * | 2021-04-30 | 2021-06-25 | 阳江和鲜食品有限公司 | Zero-additive multi-raw-material brewed vinegar and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1660999A (en) * | 2004-12-22 | 2005-08-31 | 李改成 | Vinegar prepared from seed of job's tears |
| CN101544945A (en) * | 2008-03-27 | 2009-09-30 | 武世新 | Waxberry fruit vinegar and preparation method thereof |
| CN102242047A (en) * | 2011-08-17 | 2011-11-16 | 浙江聚仙庄饮品有限公司 | Method for making waxberry vinegar |
| CN104450482A (en) * | 2014-11-27 | 2015-03-25 | 兰晓光 | Preparation method of waxberry vinegar |
-
2016
- 2016-03-30 CN CN201610190413.XA patent/CN105624000A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1660999A (en) * | 2004-12-22 | 2005-08-31 | 李改成 | Vinegar prepared from seed of job's tears |
| CN101544945A (en) * | 2008-03-27 | 2009-09-30 | 武世新 | Waxberry fruit vinegar and preparation method thereof |
| CN102242047A (en) * | 2011-08-17 | 2011-11-16 | 浙江聚仙庄饮品有限公司 | Method for making waxberry vinegar |
| CN104450482A (en) * | 2014-11-27 | 2015-03-25 | 兰晓光 | Preparation method of waxberry vinegar |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113025464A (en) * | 2021-04-30 | 2021-06-25 | 阳江和鲜食品有限公司 | Zero-additive multi-raw-material brewed vinegar and preparation method thereof |
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Application publication date: 20160601 |
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