CN105661462A - Process for producing edible lime vinegar - Google Patents
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- CN105661462A CN105661462A CN201610179685.XA CN201610179685A CN105661462A CN 105661462 A CN105661462 A CN 105661462A CN 201610179685 A CN201610179685 A CN 201610179685A CN 105661462 A CN105661462 A CN 105661462A
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- blue
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- vinegar
- green tangerine
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention provides a process for producing edible lime vinegar. The process include selecting intact and flawless lime fruits; washing the lime fruits and drying the lime fruits in the air; removing peel of lime; slicing the peeled lime; smashing the lime; sterilizing the smashed lime; squeezing and treating the lime by the aid of a mechanical juicer to obtain juice; filtering the juice by the aid of a water pipe type filter screen; filtering the juice by the aid of a radiofrequency type filter to obtain the edible lime vinegar. Working procedures are carried out when the content of total acid in the edible lime vinegar is lower than 3.5 g/100 mL, the finely filtered edible lime vinegar is secondarily sterilized by the aid of a drinking water ultraviolet disinfecting instrument, and the edible lime vinegar is canned, sterilized, sealed, inspected and delivered under GMP (good manufacturing practice) conditions. The process has the advantages that the original taste and flavor of the lime are reserved, optional additives are omitted, and effects of regulating qi, resolving depression, reducing phlegm, quenching thirst, promoting digestion, dispelling effects of alcohol and beautifying features can be realized; the cold resistance ability of the bodies of eaters can be enhanced by the edible lime vinegar, common cold can be prevented and treated by the edible lime vinegar, blood lipid can be lowered by the edible lime vinegar, and the edible lime vinegar is suitable to be eaten by people who suffer from acute and chronic bronchitis, hepatitis, cholecystitis, hypertension and angiosclerosis.
Description
Technical field
The present invention relates to edible vinegar processing technique field, particularly relate to the production technique of a kind of blue or green tangerine edible vinegar.
Background technology
Vinegar is that chemical formula: CH3COOH is weak electrolyte with the tart flavour seasonings produced after various ferment. Making vinegar mainly uses rice or jowar to be raw material. The taste acid of food vinegar and mellow, liquid is fragrant and soft, and it is a kind of essential seasonings in culinary art, the height of the sourness intensity of food vinegar mainly wherein the size of contained acetic acid amount determined. The long history that vinegar has more than 2,000 year is brewageed by China, various in style, owing to geographical environment, the raw material brewageed is different from technique, many different areas and differently flavoured food vinegar also just occurs. Along with people are to the understanding of vinegar, the series such as vinegar develops into cooking type from simple seasonings, type of going with rice or bread, health and beverage type.
Blue or green tangerine (have another name called blue or green tangerine, mountain tangerine, year tangerine, green tangerine, English: lime; People from Hainan is commonly called as Gongsun tangerine) place of production is mainly in China Hainan and Vietnam. But the fruit of Vietnam is due to weather and variety problem, all less than the blue or green tangerine in Hainan in mouthfeel and quality, the plantation about more than 2000 mu of the blue or green tangerine of the Haikou City in Hainan, nearly 20,000 tons of average annual output.
The blue or green tangerine of each hectogram contains following main component:
Planting flavonoid compound containing more than 180 kind of plant compounds and more than 60 in blue or green tangerine, most of materials wherein are all natural antioxidantss. Nicotinic acid in blue or green tangerine, methyllanthionine and sulfonic acid, nicotinic acid, flavonoid compound, higher than content in other food all exceed nearly one times such as orange, orange. Nicotinic acid, sulphur, flavonoid compound can remove arterial blood tube wall inner cholesterol and low density lipoprotein cholesterol and blood fat, prevent artery congee, hardening, there is the tough sexual function reducing blood plasma, blood fat, reinforcement capillary vessel, maintain the running of the normal rhythm of the heart, prevent and Reverse cardiac coronary sclerosis, reduce blood pressure. Vitamins C, carotene and flavonoid compound all have lipid peroxidation inhibition effect, can stop generation and development that artery hardens. The material " Nomilin " that a kind of antitumour activity contained in blue or green tangerine core is very strong; it can make carcinogenic chemical decompose, and suppresses and block the growth of cancer cells, and the activity removing toxenzyme in human body can be made to significantly improve; stop carcinogens to the damage of nucleus, Protecting gene intact.Research proves: blue or green tangerine is very strong to the effect suppressing staphylococcus, and the infringement that human body resists external germ has and acts on very significantly.
Human body is in normal metabolic process, constantly produce acidic substance and alkaline matter, but owing to human body has certain acid base equilibrium regulating power, so soda acid can keep relative equilibrium in normal circumstances lower body, this balance is exactly acid base equilibrium, range of balance is potential of hydrogen (i.e. PH value) 7.35-7.45, is on average 7.41, in weakly alkaline. If the pH value in human body is often lower than 7.35, just it is called acidic constitution. The normal ph of human body is 7.35-7.45, and in weakly alkaline, the optimum PH value condition of the immunocyte of human body is exactly 7.35-7.45. Under this condition, the fighting capacity of immunocyte is the strongest, and the immunity function of human body is best, if but pH value generation deviation causes decline, the activity of immunocyte will significantly reduce, and immunologic function will weaken thereupon, and some viruses and germ are that activity is the strongest in acid condition.
The pH of China's food vinegar is generally 2.8～3.8, in acid. Although blue or green tangerine is acidic substance, but in alkalescence in human body after human metabolism's neutralization reaction, attribute is gentle, although and orange be compare hot fruit, but for blue or green tangerine, the effect of orderly stomach on the contrary, can with stomach diuresis, particularly for the elderly, edible blue or green tangerine can treat the situation of dysuria, blue or green tangerine also has protects liver, moistening the lung and resolving the phlegm effect, be applicable to that eye is dry, gum incrustation and various status of cough effect remarkable. In general, often edible blue or green tangerine, some because the obstructed symptom of train of thought will be eased even are cured, and therefore how to utilize blue or green tangerine to produce additive-free edible vinegar and edible drink is that we need the problem of solution badly.
Summary of the invention
In order to overcome the problem of prior art, the present invention provides the production technique of a kind of blue or green tangerine edible vinegar, it preserves the demand that the fragrant genuineness of the blue or green fragrant virtue of blue or green tangerine meets again mankind's traditional food habit and felt by the smell of vinegar, prepare the blue or green tangerine edible vinegar, without any additive and sanitas.
The technical scheme of the present invention is: the production technique providing a kind of green grass or young crops tangerine edible vinegar, and it comprises the following steps: 1) select fruit, 2) cleaning, 3) peeling, 4) section, 5) pulverizing, 6) sterilization, 7) squeezing, 8) coarse filtration, 9) smart filter, 10) dehydration, 11) re-sterilise, 12) canned:
1) selecting really, select green grass or young crops tangerine fruit complete, flawless, selected by blue or green tangerine fruit, rejecting is damaged, rotten, imperfect obtains blue or green tangerine fruit;
2) clean, clean the blue or green tangerine fruit after selecting, and dry;
3) remove the peel, remove the pericarp of blue or green tangerine;
4) cut into slices, to the blue or green tangerine section after peeling;
5) pulverize, the blue or green tangerine after section is pulverized;
6) sterilization, to the blue or green tangerine sterilization after pulverizing;
7) squeeze, adopt machinery juice extractor that the blue or green tangerine after sterilization is carried out squeezing process;
8) coarse filtration, adopts waterpipe type filtering net to be filtered by the blue or green orange juice liquid after squeezing;
9) essence filter, adopts RF-type strainer to be filtered by the blue or green orange juice liquid after squeezing, obtains blue or green tangerine edible vinegar;
10) dewater, at blue or green tangerine edible vinegar total acid content lower than using this operation during 3.5g/100mL;
11) re-sterilise, the blue or green tangerine edible vinegar after adopting drinking water UV virus killing instrument essence to be filtered carries out re-sterilise;
12) canned, under gmp conditions blue or green tangerine edible vinegar carried out canned, sterilization, sealing, checks, dispatch from the factory.
The invention has the beneficial effects as follows: the genuineness remaining blue or green tangerine, without any additive, blue or green tangerine edible vinegar has regulates the flow of vital energy, and Xie Yu, reduces phlegm, and quenches the thirst, and helps digestion, and sobers up, beauty functions;Blue or green tangerine vinegar energy enhancing body cold tolerance, it is possible to preventing curing cold, reducing blood fat, pent-up uncomfortable in chest, anorexia, or it is full to get ill from overeating, drunk thirsty people eats; Suitable chronic and acute tracheitis, hepatitis, cholecystitis, hypertension, arteriosclerosis person eats, and the people of the weak deficiency of vital energy of spleen should not eat more.
Embodiment
A production technique for green grass or young crops tangerine edible vinegar, it comprises the following steps: 1) select fruit, 2) cleaning, 3) peeling, 4) section, 5) pulverizing, 6) sterilization, 7) squeezing, 8) coarse filtration, 9) smart filter, 10) dehydration, 11) re-sterilise, 12) canned:
1) selecting really, select green grass or young crops tangerine fruit complete, flawless, selected by blue or green tangerine fruit, rejecting is damaged, rotten, imperfect obtains blue or green tangerine fruit;
2) clean, clean the blue or green tangerine fruit after selecting, and dry;
3) remove the peel, remove the pericarp of blue or green tangerine;
4) cut into slices, to the blue or green tangerine section after peeling;
5) pulverize, the blue or green tangerine after section is pulverized;
6) sterilization, to the blue or green tangerine sterilization after pulverizing;
7) squeeze, the blue or green tangerine after sterilization is carried out squeezing process;
8) coarse filtration, adopts waterpipe type filtering net to be filtered by the blue or green orange juice liquid after squeezing;
9) essence filter, adopts RF-type strainer to be filtered by the blue or green orange juice liquid after squeezing, obtains blue or green tangerine edible vinegar;
10) dewater, at blue or green tangerine edible vinegar total acid content lower than using this operation during 3.5g/100mL;
11) re-sterilise, the blue or green tangerine edible vinegar after adopting drinking water UV virus killing instrument essence to be filtered carries out re-sterilise;
12) canned, under gmp conditions blue or green tangerine edible vinegar carried out canned, sterilization, sealing, checks, dispatch from the factory.
Blue or green tangerine edible vinegar prepared by the present invention remains the genuineness of blue or green tangerine, without any additive, rich vitamin C and citric acid, the former has beautification function, the latter then has the effect of Ginseng Extract, nicotinic acid, sulphur, flavonoid compound can remove arterial blood tube wall inner cholesterol and low density lipoprotein cholesterol and blood fat, prevent artery congee, hardening, there is the tough sexual function reducing blood plasma, blood fat, reinforcement capillary vessel, maintain the running of the normal rhythm of the heart, prevent and Reverse cardiac coronary sclerosis, reduce blood pressure. vitamins C, carotene and flavonoid compound all have lipid peroxidation inhibition effect, can stop generation and development that artery hardens. inner side thin skin contains food fibre and pectin, defaecation can be promoted, and cholesterol can be reduced, strengthen the toughness of capillary vessel, blood pressure falls, the coronary artery of expansion heart, therefore blue or green tangerine vinegar is the food of prevention coronary heart disease and arteriosclerosis, edible blue or green tangerine vinegar can reduce the cholesterol being deposited in arteries, contribute to atherosclerosis is taken a turn for the worse, in blue or green tangerine edible vinegar, there is the material " Nuo meter Ling " that a kind of antitumour activity is very strong, it can make carcinogenic chemical decompose, suppress and block the growth of cancer cells, the activity removing toxenzyme in human body can be made to significantly improve, stop carcinogens to the damage of nucleus, Protecting gene intact.
Blue or green tangerine edible vinegar prepared by the present invention remains the genuineness of blue or green tangerine, without any additive, has and regulates the flow of vital energy, Xie Yu, reduce phlegm, quench the thirst, help digestion, sober up, beauty functions; Blue or green tangerine edible vinegar energy enhancing body cold tolerance, it is possible to preventing curing cold, reducing blood fat, pent-up uncomfortable in chest, anorexia, or it is full to get ill from overeating, drunk thirsty people eats; Suitable chronic and acute tracheitis, hepatitis, cholecystitis, hypertension, arteriosclerosis person eats, and the people of the weak deficiency of vital energy of spleen should not eat more.
The above is embodiments of the invention, is not limited to the present invention, and for a person skilled in the art, the present invention can have various modifications and variations.All any amendments of doing within the spirit and principles in the present invention, equivalent replacement, improvement etc. all should be contained within the right of the present invention.
Claims (1)
1. the production technique of a blue or green tangerine edible vinegar, it comprises the following steps: 1) select fruit, 2) cleaning, 3) peeling, 4) section, 5) pulverizing, 6) sterilization, 7) squeezing, 8) coarse filtration, 9) smart filter, 10) dehydration, 11) re-sterilise, 12) canned, it is characterised in that:
1) selecting really, select green grass or young crops tangerine fruit complete, flawless, selected by blue or green tangerine fruit, rejecting is damaged, rotten, imperfect obtains blue or green tangerine fruit;
2) clean, clean the blue or green tangerine fruit after selecting, and dry;
3) remove the peel, remove the pericarp of blue or green tangerine;
4) cut into slices, to the blue or green tangerine section after peeling;
5) pulverize, the blue or green tangerine after section is pulverized;
6) sterilization, to the blue or green tangerine sterilization after pulverizing;
7) squeeze, adopt machinery juice extractor that the blue or green tangerine after sterilization is carried out squeezing process;
8) coarse filtration, adopts waterpipe type filtering net to be filtered by the blue or green orange juice liquid after squeezing;
9) essence filter, adopts RF-type strainer to be filtered by the blue or green orange juice liquid after squeezing, obtains blue or green tangerine edible vinegar;
10) dewater, at blue or green tangerine edible vinegar total acid content lower than using this operation during 3.5g/100mL;
11) re-sterilise, the blue or green tangerine edible vinegar after adopting drinking water UV virus killing instrument essence to be filtered carries out re-sterilise;
12) canned, under gmp conditions blue or green tangerine edible vinegar carried out canned, sterilization, sealing, checks, dispatch from the factory.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610179685.XA CN105661462A (en) | 2016-03-25 | 2016-03-25 | Process for producing edible lime vinegar |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610179685.XA CN105661462A (en) | 2016-03-25 | 2016-03-25 | Process for producing edible lime vinegar |
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| Publication Number | Publication Date |
|---|---|
| CN105661462A true CN105661462A (en) | 2016-06-15 |
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| CN201610179685.XA Pending CN105661462A (en) | 2016-03-25 | 2016-03-25 | Process for producing edible lime vinegar |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108851015A (en) * | 2018-06-14 | 2018-11-23 | 易华 | Mountain tangerine thick chilli sauce |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108851015A (en) * | 2018-06-14 | 2018-11-23 | 易华 | Mountain tangerine thick chilli sauce |
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