CN105779254A - Honey vinegar of cherry tomato flavor and preparation method thereof - Google Patents
Honey vinegar of cherry tomato flavor and preparation method thereof Download PDFInfo
- Publication number
- CN105779254A CN105779254A CN201610246037.1A CN201610246037A CN105779254A CN 105779254 A CN105779254 A CN 105779254A CN 201610246037 A CN201610246037 A CN 201610246037A CN 105779254 A CN105779254 A CN 105779254A
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- add
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- hydromel
- honey vinegar
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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
- C12J1/04—Vinegar; Preparation or purification thereof from alcohol
Abstract
The invention discloses honey vinegar of cherry tomato flavor and a preparation method thereof. The honey vinegar is prepared from, by weight, 300-350 parts of honey, 1-3 parts of cabbage, 2-4 parts of cherry tomatoes, 1-3 parts of pumpkin leaves, 1-3 parts of cucumber flowers, 4-6 parts of quartz sand, 0.1-0.2 part of calcium carbonate and a proper amount of red yeast rice, acetic acid bacteria and water. According to the process, nutrition liquid made of the cherry tomatoes, the cabbage and the like is further added, so that nutrition of the honey vinegar is more complete, and the unique flavor of the cherry tomatoes is also added to the honey vinegar.
Description
Technical field
The present invention relates to food technology field, particularly relate to a kind of cherry tomato local flavor honey vinegar and preparation method thereof.
Background technology
A kind of mixture that Mel is Apis to be adopted in the middle of the spending of plant, mouthfeel is happy, in addition to the saccharide such as glucose, fructose, the functional components the most useful to human body is also contained in the middle of Mel, vitamin needed for the most various bodies, the mineral helpful to the person and abundant aminoacid.In Mel containing with human serum in the middle of close plurality of inorganic salt, vitamin, mineral, organic acid and the various wholesome trace element of content.China the most just has people to cultivate honeybee producting honey specially, and Mel is beverage, can be used as medicine again, good for health, can life lengthening.Honey vinegar is the health promoting vinegar made by alcohol fermentation, two processes of acetic fermentation, and the raising required healthy living along with people, honey vinegar has good development prospect.
But, two sweats of honey vinegar, without getting hold of, i.e. can affect the working (machining) efficiency of honey vinegar, also can affect the quality of honey vinegar.
In addition, honey vinegar after fermentation is the most muddy, containing substantial amounts of yeast, acetic acid bacteria and other microorganism, colloidal substance ' macromolecular substances such as protein and pigment, overall qualities is unstable, need to can guaranteed quality through certain clarifying treatment,, at storage and selling period, the most often there is the phenomenon such as color burn, back-mixing in honey vinegar.Therefore clarification process is also the key of honey vinegar processing.
Summary of the invention
The object of the invention is contemplated to make up the defect of prior art, it is provided that a kind of cherry tomato local flavor honey vinegar and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of cherry tomato local flavor honey vinegar, the weight proportion between each raw material components is: Mel 300-350, Brassica oleracea L.var.capitata L. 1-3, cherry tomato 2-4, Folium Cucurbitae 1-3, cucumber 1-3, quartz sand 4-6, calcium carbonate 0.1-0.2, Monas cuspurpureus Went is appropriate, acetic acid bacteria is appropriate and water is appropriate.
The preparation method of described honey vinegar, comprises the following steps:
One, take fresh Herba Spinaciae, go neck to take leaf, clean to shred and put in mortar, in mortar, add calcium carbonate and the quartz sand of 50-60 mesh, after being fully ground, add the water of 2-5%, after stirring evenly, filter, obtain spinach juice, wherein containing 30% Sucus Cucumidis sativi in water；
Two, mix according to the ratio of Mel with water 1:3-5, be diluted, to sugar content at 15%-20%；Hydromel after dilution is heated to 75-80 DEG C, sterilizing in 30 minutes；
When three, the hydromel after sterilizing being cooled to 26-28 DEG C, add spinach juice, the Monas cuspurpureus Went of 5%, after moving to after stirring evenly irradiate 10-20 minute under sunlight, after moving to darkroom 20-30 minute, again this hydromel is put in nitrogen, hydrogen and gaseous environment that carbon dioxide volume ratio is 6:4:3, and ferment under the conditions of 25-28 DEG C；
Four, when in the hydromel of fermentation alcoholic strength reach 6-7 spend time, temperature is increased to 35-40 DEG C, adds 10% acetic acid bacteria, the most each stirring 1 time, carried out acetic fermentation and obtained vinegar liquid every day；
Five, Brassica oleracea L.var.capitata L., cherry tomato, Folium Cucurbitae and cucumber being mixed, add the water of 2-3 times, making beating obtains nutritional solution after filtering；
Six, vinegar liquid complete for fermentation is added nutritional solution and the Sal of 1%, add 0.8g/L chitosan after depositing one month, stand one month after stirring evenly, obtain a supernatant；A supernatant will add 0.8g/L Bentonite, after standing one month after stirring evenly, obtain secondary supernatant；By secondary supernatant sterilizing, subpackage, obtain honey vinegar.
The invention have the advantage that during Herba Spinaciae is also and contain substantial amounts of chlorophyll, when extracting Herba Spinaciae Determination of Chlorophyll, while Herba Spinaciae is ground, add quartz sand, contribute to rupturing of Herba Spinaciae cell, contribute to chlorophyllous outflow.
Containing a magnesium atom in chlorophyll molecule structure, when cell rupture, in Cell sap, the hydrogen in organic acid may replace magnesium atom and becomes brown de-magnesium pheophytin.Now, owing to Sucus Cucumidis sativi is alkalescence, neutralize organic acid together with the calcium carbonate added, prevent the generation of reactive magnesium, it is ensured that the content of spinach juice Determination of Chlorophyll.
After being mixed to join the hydromel after sterilizing containing a large amount of chlorophyllous spinach juices and Monas cuspurpureus Went, move under sunlight in irradiation process, chlorophyll creates substantial amounts of oxygen carrying out photosynthesis when, these oxygen just contribute to Monas cuspurpureus Went strain quantity and expand rapidly, there is provided enough strains for ensuing anaerobic fermentation, improve fermentation efficiency.
After chlorophyll photosynthetic response produces oxygen, this hydromel is moved under dark condition, on the one hand, do not interfere with the quality of hydromel, on the other hand, it is simple to the abundant growth of strain；After strain is grown up fully, move to this hydromel, in nitrogen, hydrogen and gaseous environment that carbon dioxide volume ratio is 6:4:3, more help fermentation, more promote the speed of fermentation.
It is notable that chitosan and Bentonite are used in mixed way clarifying effect.Chitosan is to slough the compositions such as calcium, phosphorus, protein, pigment to be prepared as chitin with shell-fish material; the macromolecular compound planting pure natural further sloughing the acetyl group in molecule and obtain; there is the flocculation of excellence; it is natural cationic flocculant, protein, pectin are had the strongest agglutinability.Bentonite is the aqueous clay pit based on montmorillonite, the water of adsorbable 10-20 times of weight expanding is dispersed in water in colloid pastel, forming stable electronegative colloidal suspended substance, dregs and Bentonite produce flocky precipitate under charge effect and make vinegar body clarify.When chitosan and Bentonite are used in combination, in vinegar liquid, the dregs of band positive and negative charge all can be adsorbed precipitation, thus reaches more preferable clarifying effect.
Present invention process is additionally added the nutritional solution that cherry tomato, Brassica oleracea L.var.capitata L. etc. are made so that the nutrition of honey vinegar is more comprehensive, also adds the peculiar flavour of cherry tomato for honey vinegar.
Detailed description of the invention
A kind of cherry tomato local flavor honey vinegar, the weight proportion between each raw material components is: Mel 300, Brassica oleracea L.var.capitata L. 1, cherry tomato 2, Folium Cucurbitae 1, cucumber 1, quartz sand 4, calcium carbonate 0.1, Monas cuspurpureus Went is appropriate, acetic acid bacteria is appropriate and water is appropriate.
The preparation method of described honey vinegar, comprises the following steps:
One, take fresh Herba Spinaciae, go neck to take leaf, clean to shred and put in mortar, in mortar, add calcium carbonate and the quartz sand of 50 mesh, after being fully ground, add the water of 2%, after stirring evenly, filter, obtain spinach juice, wherein containing 30% Sucus Cucumidis sativi in water；
Two, mix according to the ratio of Mel with water 1:3, be diluted, to sugar content 15%%；Hydromel after dilution is heated to 75 DEG C, sterilizing in 30 minutes；
When three, the hydromel after sterilizing being cooled to 26 DEG C, add spinach juice, the Monas cuspurpureus Went of 5%, after moving to after stirring evenly irradiate 10 minutes under sunlight, after moving to darkroom 20 minutes, again this hydromel is put in nitrogen, hydrogen and gaseous environment that carbon dioxide volume ratio is 6:4:3, and ferment under the conditions of 25 DEG C；
Four, when alcoholic strength reaches 6 degree in the hydromel of fermentation, temperature being increased to 35 DEG C, add 10% acetic acid bacteria, the most each stirring 1 time, carried out acetic fermentation and obtained vinegar liquid every day；
Five, Brassica oleracea L.var.capitata L., cherry tomato, Folium Cucurbitae and cucumber being mixed, add the water of 2 times, making beating obtains nutritional solution after filtering；
Six, vinegar liquid complete for fermentation is added nutritional solution and the Sal of 1%, add 0.8g/L chitosan after depositing one month, stand one month after stirring evenly, obtain a supernatant；A supernatant will add 0.8g/L Bentonite, after standing one month after stirring evenly, obtain secondary supernatant；By secondary supernatant sterilizing, subpackage, obtain honey vinegar.
Claims (2)
1. a cherry tomato local flavor honey vinegar, it is characterised in that: the weight proportion between each raw material components is: Mel 300-350, Brassica oleracea L.var.capitata L. 1-3, cherry tomato 2-4, Folium Cucurbitae 1-3, cucumber 1-3, quartz sand 4-6, calcium carbonate 0.1-0.2, Monas cuspurpureus Went is appropriate, acetic acid bacteria is appropriate and water is appropriate.
The preparation method of honey vinegar the most according to claim 1, it is characterised in that: comprise the following steps:
One, take fresh Herba Spinaciae, go neck to take leaf, clean to shred and put in mortar, in mortar, add calcium carbonate and the quartz sand of 50-60 mesh, after being fully ground, add the water of 2-5%, after stirring evenly, filter, obtain spinach juice, wherein containing 30% Sucus Cucumidis sativi in water；
Two, mix according to the ratio of Mel with water 1:3-5, be diluted, to sugar content at 15%-20%；Hydromel after dilution is heated to 75-80 DEG C, sterilizing in 30 minutes；
When three, the hydromel after sterilizing being cooled to 26-28 DEG C, add spinach juice, the Monas cuspurpureus Went of 5%, after moving to after stirring evenly irradiate 10-20 minute under sunlight, after moving to darkroom 20-30 minute, again this hydromel is put in nitrogen, hydrogen and gaseous environment that carbon dioxide volume ratio is 6:4:3, and ferment under the conditions of 25-28 DEG C；
Four, when in the hydromel of fermentation alcoholic strength reach 6-7 spend time, temperature is increased to 35-40 DEG C, adds 10% acetic acid bacteria, the most each stirring 1 time, carried out acetic fermentation and obtained vinegar liquid every day；
Five, Brassica oleracea L.var.capitata L., cherry tomato, Folium Cucurbitae and cucumber being mixed, add the water of 2-3 times, making beating obtains nutritional solution after filtering；
Six, vinegar liquid complete for fermentation is added nutritional solution and the Sal of 1%, add 0.8g/L chitosan after depositing one month, stand one month after stirring evenly, obtain a supernatant；A supernatant will add 0.8g/L Bentonite, after standing one month after stirring evenly, obtain secondary supernatant；By secondary supernatant sterilizing, subpackage, obtain honey vinegar.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610246037.1A CN105779254A (en) | 2016-04-20 | 2016-04-20 | Honey vinegar of cherry tomato flavor and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610246037.1A CN105779254A (en) | 2016-04-20 | 2016-04-20 | Honey vinegar of cherry tomato flavor and preparation method thereof |
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| CN105779254A true CN105779254A (en) | 2016-07-20 |
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| CN201610246037.1A Pending CN105779254A (en) | 2016-04-20 | 2016-04-20 | Honey vinegar of cherry tomato flavor and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107889986A (en) * | 2017-12-03 | 2018-04-10 | 镇江刘恒记食品有限公司 | A kind of fruits vinegar |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104450485A (en) * | 2013-09-21 | 2015-03-25 | 天津市蜂荷园食品有限公司 | Manufacturing method for high-concentration honey vinegar |
-
2016
- 2016-04-20 CN CN201610246037.1A patent/CN105779254A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104450485A (en) * | 2013-09-21 | 2015-03-25 | 天津市蜂荷园食品有限公司 | Manufacturing method for high-concentration honey vinegar |
Non-Patent Citations (2)
| Title |
|---|
| 杨一思等: "从菠菜中提取叶绿素实验方法的改进", 《化学教育》 * |
| 罗萍等: "蜂蜜醋澄清工艺研究", 《食品与发酵科技》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107889986A (en) * | 2017-12-03 | 2018-04-10 | 镇江刘恒记食品有限公司 | A kind of fruits vinegar |
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Application publication date: 20160720 |
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| RJ01 | Rejection of invention patent application after publication |