CN105754833A - Making method of pear juice vinegar beverage - Google Patents
Making method of pear juice vinegar beverage Download PDFInfo
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- CN105754833A CN105754833A CN201610193338.2A CN201610193338A CN105754833A CN 105754833 A CN105754833 A CN 105754833A CN 201610193338 A CN201610193338 A CN 201610193338A CN 105754833 A CN105754833 A CN 105754833A
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- pear juice
- vinegar beverage
- fermentation
- sucus pyri
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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
- C12J1/02—Vinegar; Preparation or purification thereof from wine
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- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Biochemistry (AREA)
- Health & Medical Sciences (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Food Science & Technology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a making method of a pear juice vinegar beverage and relates to the technical field of beverage processing.The pear juice vinegar beverage is made from pear juice, rock sugar and purified water.The method comprises the steps that the pear juice, the rock sugar and the purified water are poured into a porcelain jar, the porcelain jar is heated to 85 DEG C, cooling is performed after the rock sugar melts, then an acetic acid strain accounting for 0.5%-2% of the total quantity of the raw materials is inoculated, even stirring is performed, and sealed fermentation is performed; fermented liquid obtained after fermentation completion is subjected to acid adjustment at the ambient temperature of 20-28 DEG C, and the total acid content of the fermented liquid is controlled to be 0.5 g/100 ml-1 g/100 ml; sterilization is conducted on the fermented liquid subjected to acid adjustment, and then filling and warehousing are performed for storage at the temperature of 2-6 DEG C.The making method is simple in process, the steps are easy to control, the made pear juice vinegar beverage has the effects of moistening the lung, clearing away dryness, relieving cough, reducing sputum, nourishing blood and promoting tissue regeneration of the pear juice, further has nutritional ingredients and moderate acidity of acetic acid, has a good, soft and refreshing taste, good quality and good stability and is suitable for people of all ages.
Description
Technical field
The present invention relates to beverage production field, the preparation method of a kind of Sucus Pyri vinegar beverage.
Background technology
Pears (Pear), fruit title, Rosaceae Pyrus L, perennial deciduous tree fruit tree, leaf is avette, spends the whitest, and the color of general pears is that crust presents golden yellow or warm yellow, and the inside sarcocarp is then well-illuminated white, fresh and tender succulence, taste is sweet, the micro-acid of core taste, cool sexuality.Because these characteristics of pears, people like eating pears, like whole stinging to eat, and also like that pears are broken into juice and drink；Eating a pear after meal or drink the hot Sucus Pyri of cup, accumulating in the carcinogen in human body can discharge in a large number.Smoking or eat the strong carcinogen polycyclic aromatic hydrocarbon that barbecue etc. is assembled in vivo, can significantly reduce after eating pears, Sucus Pyri sweet in the mouth acid and putting down, has the effect of lung moistening clearing away dryness, relieving cough and resolving phlegm, nourishing blood and promoting granulation, therefore to dry laryngopharynx, itch, bitterly, hoarseness, expectorant are thick etc. all good effect；Pears contain relatively polysaccharide and multivitamin, have certain protective effect to liver, are particularly suitable for the personage that drinks.Pears have reduce blood pressure, effect of replenishing YIN and removing heat, suffer from the patient of hypertension, heart disease, hepatitis, liver cirrhosis, often drink a little Sucus Pyri and benefit.
Pears have the effect moisturizing pathogenic wind expelling, and when dry, people often feel that skin pruritus, mouth and nose are dried, and the few expectorant of dry cough, drinks one or two glass of Sucus Pyri every day and can alleviate dry sometimes.
Sucus Pyri has the most numerous advantages, squeezes since it is desired that existing, cumbersome.
Summary of the invention
Problem to be solved by this invention is to provide a kind of nutritional labeling of Sucus Pyri and nutritional labeling of acetic acid of not only having, and the preparation method of technique simple Sucus Pyri vinegar beverage.
In order to solve above-mentioned technical problem, the technical solution adopted in the present invention is:
Use the raw material Sucus Pyri 25 of following weight portion～35 parts, crystal sugar 25～40 parts；Pure water 25～35 parts；
Its preparation process is:
A, above-mentioned Sucus Pyri, crystal sugar and pure water are poured in porcelain jar, porcelain jar is warming up to 85 DEG C, after crystal sugar melts, cooling, then access the acetic acid bacteria strain accounting for raw material total amount 0.5%～2%, and stir, sealing and fermenting；
B, the fermentation liquid obtained that fermented carry out acid adjustment under the ambient temperature of 20 DEG C～28 DEG C, and the total acid content controlling fermentation liquid is 0.5g/100ml～1g/100ml；
C, by after fermentation liquid sterilizing good for acid adjustment, fill 2-6 DEG C of storage of warehouse-in.
In technique scheme, more specifically scheme is it may also is that in step A, the pH value of pure water is 7～7.5；Fermentation temperature is 16 DEG C～28 DEG C, fermentation time 20 days～30 days.
Owing to have employed technique scheme, the present invention compared with prior art has the advantages that
The manufacture method of the present invention, technique is simple, step is easy to control, the Sucus Pyri vinegar beverage made not only has the lung moistening clearing away dryness of Sucus Pyri, relieving cough and resolving phlegm, effect of nourishing blood and promoting granulation, but also there is nutritional labeling and the appropriateness tart flavour of acetic acid, its features good taste, quality are good, and mouthfeel is soft, tasty and refreshing, good stability, all-ages.
Detailed description of the invention
Below in conjunction with instantiation, the invention will be further described:
Embodiment 1
The vinegar beverage of the present embodiment use following weight portion raw material:
Sucus Pyri 25 parts, 25 parts of crystal sugar；Pure water 2 parts；
Its preparation process is:
A, the pure water that above-mentioned Sucus Pyri, crystal sugar and pH value are 7 is poured in porcelain jar, porcelain jar is warming up to 85 DEG C, after crystal sugar melts, cooling, then access the acetic acid bacteria strain accounting for raw material total amount 0.5%, stir, sealing and fermenting, fermentation temperature is 16 DEG C～28 DEG C, fermentation time 20 days；
B, the fermentation liquid obtained that fermented carry out acid adjustment under the ambient temperature of 20 DEG C～28 DEG C, and the total acid content controlling fermentation liquid is 0.5g/100ml；
C, by after fermentation liquid sterilizing good for acid adjustment, fill 2-6 DEG C of storage of warehouse-in.
Embodiment 2:
The vinegar beverage of the present embodiment use following weight portion raw material:
Sucus Pyri 35 parts, 35 parts of crystal sugar；Pure water 30 parts；
Its preparation process is:
A, the pure water that above-mentioned Sucus Pyri, crystal sugar and pH value are 7 is poured in porcelain jar, porcelain jar is warming up to 85 DEG C, after crystal sugar melts, cooling, then access the acetic acid bacteria strain accounting for raw material total amount 1%, stir, sealing and fermenting, fermentation temperature is 16 DEG C～28 DEG C, fermentation time 25 days；
B, the fermentation liquid obtained that fermented carry out acid adjustment under the ambient temperature of 20 DEG C～28 DEG C, and the total acid content controlling fermentation liquid is 0.8g/100ml；
C, by after fermentation liquid sterilizing good for acid adjustment, fill 2-6 DEG C of storage of warehouse-in.
Embodiment 3:
The vinegar beverage of the present embodiment use following weight portion raw material:
Sucus Pyri 30 parts, 40 parts of crystal sugar；Pure water 35 parts；
Its preparation process is:
A, the pure water that above-mentioned Sucus Pyri, crystal sugar and pH value are 7.5 is poured in porcelain jar, porcelain jar is warming up to 85 DEG C, after crystal sugar melts, cooling, then access the acetic acid bacteria strain accounting for raw material total amount 2%, stir, sealing and fermenting, fermentation temperature is 16 DEG C～28 DEG C, fermentation time 30 days；
B, the fermentation liquid obtained that fermented carry out acid adjustment under the ambient temperature of 20 DEG C～28 DEG C, and the total acid content controlling fermentation liquid is 1g/100ml；
C, by after fermentation liquid sterilizing good for acid adjustment, fill 2-6 DEG C of storage of warehouse-in.
Claims (2)
1. the preparation method of a Sucus Pyri vinegar beverage, it is characterised in that: use the raw material of following weight portion: Sucus Pyri 25～35 parts, crystal sugar 25～40 parts；Pure water 25～35 parts；
Its preparation process is:
A, above-mentioned Sucus Pyri, crystal sugar and pure water are poured in porcelain jar, porcelain jar is warming up to 85 DEG C, after crystal sugar melts, cooling, then access the acetic acid bacteria strain accounting for raw material total amount 0.5%～2%, and stir, sealing and fermenting；
B, the fermentation liquid obtained that fermented carry out acid adjustment under the ambient temperature of 20 DEG C～28 DEG C, and the total acid content controlling fermentation liquid is 0.5g/100ml～1g/100ml；
C, by after fermentation liquid sterilizing good for acid adjustment, fill 2-6 DEG C of storage of warehouse-in.
The preparation method of Sucus Pyri vinegar beverage the most according to claim 1, it is characterised in that:
In step A, the pH value of pure water is 7～7.5；Fermentation temperature is 16 DEG C～28 DEG C, fermentation time 20 days～30 days.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610193338.2A CN105754833A (en) | 2016-03-30 | 2016-03-30 | Making method of pear juice vinegar beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610193338.2A CN105754833A (en) | 2016-03-30 | 2016-03-30 | Making method of pear juice vinegar beverage |
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| Publication Number | Publication Date |
|---|---|
| CN105754833A true CN105754833A (en) | 2016-07-13 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610193338.2A Pending CN105754833A (en) | 2016-03-30 | 2016-03-30 | Making method of pear juice vinegar beverage |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108902608A (en) * | 2018-07-24 | 2018-11-30 | 贵州绿荫河农业发展有限公司 | A kind of preparation method of seedless roxburgh rose fruit drink |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1858195A (en) * | 2006-03-24 | 2006-11-08 | 沈阳福源酿造醋业有限公司 | Edible fruit vinegar and its preparing method |
| KR100999113B1 (en) * | 2008-05-13 | 2010-12-07 | 동신대학교산학협력단 | Manufacturing method for Pear vinegar using electron beam |
| CN104651206A (en) * | 2015-02-03 | 2015-05-27 | 马玲 | Crystal sugar-snow pear internal heat decreasing fruit vinegar |
| CN104856158A (en) * | 2015-05-01 | 2015-08-26 | 侯荣山 | Preparation method of hawthorn vinegar beverage |
-
2016
- 2016-03-30 CN CN201610193338.2A patent/CN105754833A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1858195A (en) * | 2006-03-24 | 2006-11-08 | 沈阳福源酿造醋业有限公司 | Edible fruit vinegar and its preparing method |
| KR100999113B1 (en) * | 2008-05-13 | 2010-12-07 | 동신대학교산학협력단 | Manufacturing method for Pear vinegar using electron beam |
| CN104651206A (en) * | 2015-02-03 | 2015-05-27 | 马玲 | Crystal sugar-snow pear internal heat decreasing fruit vinegar |
| CN104856158A (en) * | 2015-05-01 | 2015-08-26 | 侯荣山 | Preparation method of hawthorn vinegar beverage |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108902608A (en) * | 2018-07-24 | 2018-11-30 | 贵州绿荫河农业发展有限公司 | A kind of preparation method of seedless roxburgh rose fruit drink |
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Application publication date: 20160713 |