CN106010935A - Brewing method of passiflora edulis vinegar - Google Patents

Brewing method of passiflora edulis vinegar Download PDF

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Publication number
CN106010935A
CN106010935A CN201610637046.3A CN201610637046A CN106010935A CN 106010935 A CN106010935 A CN 106010935A CN 201610637046 A CN201610637046 A CN 201610637046A CN 106010935 A CN106010935 A CN 106010935A
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passiflora edulis
edulis sims
temperature
vinegar
passiflora
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张俊辉
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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
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18—Magnoliophyta (angiosperms)
    • A61K36/185—Magnoliopsida (dicotyledons)
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18—Magnoliophyta (angiosperms)
    • A61K36/185—Magnoliopsida (dicotyledons)
    • A61K36/33—Cactaceae (Cactus family), e.g. pricklypear or Cereus
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18—Magnoliophyta (angiosperms)
    • A61K36/185—Magnoliopsida (dicotyledons)
    • A61K36/42—Cucurbitaceae (Cucumber family)
    • A61K36/428—Trichosanthes
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18—Magnoliophyta (angiosperms)
    • A61K36/185—Magnoliopsida (dicotyledons)
    • A61K36/72—Rhamnaceae (Buckthorn family), e.g. buckthorn, chewstick or umbrella-tree
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18—Magnoliophyta (angiosperms)
    • A61K36/185—Magnoliopsida (dicotyledons)
    • A61K36/72—Rhamnaceae (Buckthorn family), e.g. buckthorn, chewstick or umbrella-tree
    • A61K36/725—Ziziphus, e.g. jujube
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18—Magnoliophyta (angiosperms)
    • A61K36/185—Magnoliopsida (dicotyledons)
    • A61K36/81—Solanaceae (Potato family), e.g. tobacco, nightshade, tomato, belladonna, capsicum or jimsonweed

Abstract

The invention discloses a brewing method of passiflora edulis vinegar. The passiflora edulis vinegar is brewed through carrying out raw material treatment, enzymatic hydrolysis, alcoholic fermentation, acetic acid fermentation, squeeze filtering, ageing, sterilization, ultrafilter membrane purification and canning on fresh passiflora edulis used as a raw material. Steam enzyme deactivation is adopted to remove the astringency of the fresh passiflora edulis in order to improve the mouthfeel of the passiflora edulis vinegar, a composite color protection agent can avoid oxidation discoloration of the raw material and fully reserves the original color of the passiflora edulis, a composite clarifying agent is adopted after the squeezing filtration to carry out clarification and filtration in order to improve the transparence of the finished passiflora edulis vinegar, and ageing is carried out to improve the mouthfeel of the passiflora edulis vinegar, so the passiflora edulis vinegar has the health effects of maintaining beauty and keeping young, promoting body fluid production and quenching thirst, reducing phlegm and relieving coughs, invigorating blood circulation and strengthening bodies, and delaying ageing.

Description

A kind of brewing method of Passiflora edulis sims fruit vinegar
Original bill application number : 201510248396.6。
The original bill applying date : On May 16th, 2015.
Technical field
The present invention relates to the brewing method of a kind of tablet vinegar, especially relate to the brewing method of a kind of Passiflora edulis sims fruit vinegar.
Background technology
Passiflora edulis sims, is the herbaceous species plant of Passifloraceae Passiflora, another name Passifolra edulis, Herba Passiflorae Caeruleae, ocean Punica granatum L. etc..According to open source literature, Passifolra edulis is rich in several amino acids, vitamin, carotene and the trace element of needed by human body.Sarcocarp and peel all contain more than the 60 kind of fragrance ingredients such as abundant pectin, tea polyphenols, B race, C vitamin, glucose, organic acid.At present, Passifolra edulis is in addition to eating raw, it is processed to beverage or the food such as fruit wine, beverage, fruit vinegar, as the patent of Application No. 201210533605.8 discloses the production technology of a kind of passion flower vinegar, it uses production method to there is the nutrient substance that can not make full use of raw material, causes the defect that raw material availability is relatively low.
Summary of the invention
It is an object of the invention to the deficiency relatively low for existing Passiflora edulis sims utilization rate present in the course of processing, the brewing method of a kind of Passiflora edulis sims fruit vinegar is provided, make full use of the nutrient substance of Passiflora edulis sims, improve nutritive value and the economic worth of Passiflora edulis sims, make Passiflora edulis sims fruit vinegar have looks improving and the skin nourishing, promoting the production of body fluid to quench thirst, preventing phlegm from forming and stopping coughing, invigorate blood circulation keep fit, the health-care effect such as slow down aging.
The present invention solves its technical problem and is adopted the technical scheme that:
The brewing method of a kind of Passiflora edulis sims fruit vinegar, it is characterised in that described brewing method employing following steps:
A. Feedstock treating: select maturation, Passiflora edulis sims without pest and disease damage, Herba Solani Nigri, Herba Cayatiae Japonicae, Fructus Fici, shea, Fructus Mori, take the Passiflora edulis sims of 10kg, the Herba Solani Nigri of 2kg, the Herba Cayatiae Japonicae of 2kg, the Fructus Fici of 1kg, 1kg shea, 1kg Fructus Mori mix homogeneously, prepare mixing raw material, steam beating is carried out after being cleaned by mixing raw material, vapor (steam) temperature 135 DEG C, fixation time 6s, put into, after mixing raw material chopping after completing, the citric acid that mass fraction is 0.15%, the vitamin c of 0.08%, the citric acid of 0.02%, in the sodium chloride mixed solution of 0.07%, pull an oar after soaking 50min, make Passiflora edulis sims serosity；
B. enzymolysis: add the pectase of 0.008kg, the cellulase of 0.006kg, the protease of 0.003kg in 10kg Passiflora edulis sims serosity, temperature controls 55 DEG C, time controls 4h, after enzymolysis completes, by the Passiflora edulis sims serosity after enzymolysis through superhigh temperature disinfecting machine sterilizing, feeding temperature 110 DEG C, drop temperature 50 DEG C；
C. alcohol fermentation: add the wine yeast of 0.08kg, the high fructose syrup of 3.5kg, the xylitol of 1kg, the nipa palm juice of 1kg, the Semen Fagopyri Esculenti juice of 1kg, the juice of Herba Portulacae of 1kg in the 10kg Passiflora edulis sims serosity after enzymolysis, join in the Passiflora edulis sims serosity after sugaring after dry yeast warm water is activated, ferment 11 days at a temperature of 32 DEG C, obtain Passiflora edulis sims fruit wine；
D. acetic fermentation: the alcoholic strength of Passiflora edulis sims fruit wine is adjusted to 10 °, add malic acid adjusting Ph value is 5, the acetic acid bacteria of 0.3kg, the orange juice of 2kg, the grapefruit juice of 2kg, the pineapple juice of 2kg is added in the 10kg Passiflora edulis sims fruit wine adjust alcoholic strength, temperature controls 28 DEG C, in sweat, every 3h stirs 1 time, ferments and within 27 days, makes ripe raw vinegar；
E. squeeze and filter: maturation raw vinegar is squeezed by pressure filter, to squeezing after 10kg liquid in add the chitosan of 0.005kg, the kieselguhr of 0.003kg filters, prepare Passiflora edulis sims fruit vinegar oleo stock；
F. aging: put in sterilized cylinder by Passiflora edulis sims fruit vinegar oleo stock, sternly carries out aging, aging 45 days by potting, and temperature is 2 DEG C；
G. sterilization: sterilize at a temperature of 120 DEG C 8s by Passiflora edulis sims fruit vinegar oleo stock, prepares Passiflora edulis sims fruit vinegar；
H. ultrafilter membrane purification: be 10MPa at pressure by the Passiflora edulis sims fruit vinegar after sterilization, the aperture of ultrafilter membrane is to carry out ultrafilter membrane purification under conditions of 6um；
The most canned: by ultrafilter membrane Passiflora edulis sims fruit vinegar after purification under sterile vacuum environment canned, it is canned the most qualified to check, and preserves under room temperature.
Beneficial effect: the present invention use steam beating can remove Fresh Egg fruit with astringent taste, improve the mouthfeel of Passiflora edulis sims fruit vinegar, composite color fixative is it can be avoided that raw material generation oxidation stain, it is sufficiently reserved the original color and luster of Passiflora edulis sims, compound clarifier is used to carry out clarification filtration after squeeze and filter, improve the transparency of Passiflora edulis sims fruit vinegar finished product, improve the mouthfeel of Passiflora edulis sims fruit vinegar by aging, make fruit vinegar have looks improving and the skin nourishing, promoting the production of body fluid to quench thirst, preventing phlegm from forming and stopping coughing, invigorate blood circulation keep fit, the health-care effect such as slow down aging.
Detailed description of the invention
Embodiment 1:
The brewing method of a kind of Passiflora edulis sims fruit vinegar, it is characterised in that described brewing method employing following steps:
A. Feedstock treating: select maturation, Passiflora edulis sims without pest and disease damage, steam beating is carried out after being cleaned by the Passiflora edulis sims screened, vapor (steam) temperature 125 DEG C, fixation time 5s, put into after Passiflora edulis sims chopping after completing citric acid that mass fraction is 0.08%, 0.06% sodium chloride mixed solution in, pull an oar after soaking 30min, make Passiflora edulis sims serosity；
B. enzymolysis: add the cellulase of the pectase of 0.004kg, 0.003kg in 10kg Passiflora edulis sims serosity, temperature controls 45 DEG C, and the time controls 3h, after enzymolysis completes, by the Passiflora edulis sims serosity after enzymolysis through superhigh temperature disinfecting machine sterilizing, feeding temperature 120 DEG C, drop temperature 45 DEG C；
C. alcohol fermentation: add the high fructose syrup of the dry yeast of 0.05kg, 2.5kg in the 10kg Passiflora edulis sims serosity after enzymolysis, joins in the Passiflora edulis sims serosity after sugaring, ferments 10 days, obtain Passiflora edulis sims fruit wine at a temperature of 25 DEG C after being activated by dry yeast warm water；
D. acetic fermentation: the alcoholic strength of Passiflora edulis sims fruit wine is adjusted to 7 °, add malic acid adjusting Ph value is 5.5, adds the acetic acid bacteria of 0.1kg in the 10kg Passiflora edulis sims fruit wine adjust alcoholic strength, and temperature controls 30 DEG C, in sweat, every 4h stirs 1 time, ferments and within 25 days, makes ripe raw vinegar；
E. squeeze and filter: maturation raw vinegar is squeezed by pressure filter, to squeezing after 10kg liquid in add the chitosan of 0.002kg, the gelatin of 0.001kg filters, prepare Passiflora edulis sims fruit vinegar oleo stock；
F. aging: put in sterilized cylinder by Passiflora edulis sims fruit vinegar oleo stock, sternly carries out aging, aging 30 days by potting, and temperature is 4 DEG C；
G. sterilization: sterilize at a temperature of 125 DEG C 6s by Passiflora edulis sims fruit vinegar oleo stock, prepares Passiflora edulis sims fruit vinegar；
H. ultrafilter membrane purification: be 4MPa at pressure by the Passiflora edulis sims fruit vinegar after sterilization, the aperture of ultrafilter membrane is to carry out ultrafilter membrane purification under conditions of 8um；
The most canned: by ultrafilter membrane Passiflora edulis sims fruit vinegar after purification under sterile vacuum environment canned, it is canned the most qualified to check, and preserves under room temperature.
Embodiment 2:
The brewing method of a kind of Passiflora edulis sims fruit vinegar, it is characterised in that described brewing method employing following steps:
A. Feedstock treating: select maturation, the Passiflora edulis sims without pest and disease damage, Sirikaya, gooseberry, Rabdosia japonica, take the Rabdosia japonica mix homogeneously of the Passiflora edulis sims of 10kg, the Sirikaya of 2kg, the gooseberry of 2kg, 1kg, prepare mixing raw material, steam beating is carried out after being cleaned by mixing raw material, vapor (steam) temperature 130 DEG C, fixation time 3s, put into after mixing raw material chopping after completing citric acid that mass fraction is 0.12%, 0.06% vitamin c, 0.05% sodium chloride mixed solution in, pull an oar after soaking 40min, make Passiflora edulis sims serosity；
B. enzymolysis: add the cellulase of the pectase of 0.006kg, 0.005kg in 10kg Passiflora edulis sims serosity, temperature controls 50 DEG C, and the time controls 2h, after enzymolysis completes, by the Passiflora edulis sims serosity after enzymolysis through superhigh temperature disinfecting machine sterilizing, feeding temperature 130 DEG C, drop temperature 35 DEG C；
C. alcohol fermentation: add the wine yeast of 0.05kg, the high fructose syrup of 3.5kg, the fructose of 2kg, the beerwort of 1kg, the oat juice of 1kg in the 10kg Passiflora edulis sims serosity after enzymolysis, join in the Passiflora edulis sims serosity after sugaring after dry yeast warm water is activated, ferment 8 days at a temperature of 30 DEG C, obtain Passiflora edulis sims fruit wine；
D. acetic fermentation: the alcoholic strength of Passiflora edulis sims fruit wine is adjusted to 8 °, add malic acid adjusting Ph value is 6, the acetic acid bacteria of 0.2kg, the Sucus Mali pumilae of 2kg, the Fructus Crataegi juice of 2kg is added in the 10kg Passiflora edulis sims fruit wine adjust alcoholic strength, temperature controls 35 DEG C, in sweat, every 6h stirs 1 time, ferments and within 20 days, makes ripe raw vinegar；
E. squeeze and filter: maturation raw vinegar is squeezed by pressure filter, to squeezing after 10kg liquid in add the fish glue of 0.003kg, the gelatin of 0.002kg filters, prepare Passiflora edulis sims fruit vinegar oleo stock；
F. aging: put in sterilized cylinder by Passiflora edulis sims fruit vinegar oleo stock, sternly carries out aging, aging 40 days by potting, and temperature is 2 DEG C；
G. sterilization: sterilize at a temperature of 135 DEG C 4s by Passiflora edulis sims fruit vinegar oleo stock, prepares Passiflora edulis sims fruit vinegar；
H. ultrafilter membrane purification: be 6MPa at pressure by the Passiflora edulis sims fruit vinegar after sterilization, the aperture of ultrafilter membrane is to carry out ultrafilter membrane purification under conditions of 10um；
The most canned: by ultrafilter membrane Passiflora edulis sims fruit vinegar after purification under sterile vacuum environment canned, it is canned the most qualified to check, and preserves under room temperature.
Embodiment 3:
The brewing method of a kind of Passiflora edulis sims fruit vinegar, it is characterised in that described brewing method employing following steps:
A. Feedstock treating: select maturation, Passiflora edulis sims without pest and disease damage, steam beating is carried out after being cleaned by the Passiflora edulis sims screened, vapor (steam) temperature 125-130 DEG C, fixation time 3-5s, put in the sodium chloride mixed solution that mass fraction is the citric acid of 0.08-0.12%, 0.05-0.06% after Passiflora edulis sims chopping after completing, pull an oar after soaking 30-40min, make Passiflora edulis sims serosity；
B. enzymolysis: add the pectase of weight 0.04-0.06%, the cellulase of 0.03-0.05% in Passiflora edulis sims serosity, temperature controls 45-50 DEG C, time controls 2-3h, after enzymolysis completes, by the Passiflora edulis sims serosity after enzymolysis through superhigh temperature disinfecting machine sterilizing, feeding temperature 120-130 DEG C, drop temperature 35-45 DEG C；
C. alcohol fermentation: add the dry yeast of 0.5-0.8% of its weight, the high fructose syrup of 25-35% in the Passiflora edulis sims serosity after enzymolysis, join in the Passiflora edulis sims serosity after sugaring after dry yeast warm water is activated, ferment 8-10 days at a temperature of 25-30 DEG C, obtain Passiflora edulis sims fruit wine；
D. acetic fermentation: the alcoholic strength of Passiflora edulis sims fruit wine is adjusted to 7-8 °, add malic acid adjusting Ph value is 5.5-6, the acetic acid bacteria of weight 1-2% is added in the Passiflora edulis sims fruit wine adjust alcoholic strength, temperature controls 30-35 DEG C, in sweat, every 4-6h stirs 1 time, ferments and within 20-25 days, makes ripe raw vinegar；
E. squeeze and filter: maturation raw vinegar is squeezed by pressure filter, to squeezing after liquid in add the chitosan of its weight 0.02-0.03%, the gelatin of 0.01-0.02% filters, prepare Passiflora edulis sims fruit vinegar oleo stock；
F. aging: put in sterilized cylinder by Passiflora edulis sims fruit vinegar oleo stock, sternly carries out aging, aging 30-40 days by potting, and temperature is 2-4 DEG C；
G. sterilization: sterilize at a temperature of 125-135 DEG C 4-6s by Passiflora edulis sims fruit vinegar oleo stock, prepares Passiflora edulis sims fruit vinegar；
H. ultrafilter membrane purification: be 4-6MPa at pressure by the Passiflora edulis sims fruit vinegar after sterilization, the aperture of ultrafilter membrane is to carry out ultrafilter membrane purification under conditions of 8-10um；
The most canned: by ultrafilter membrane Passiflora edulis sims fruit vinegar after purification under sterile vacuum environment canned, it is canned the most qualified to check, and preserves under room temperature.
Embodiment 4:
The brewing method of a kind of Passiflora edulis sims fruit vinegar, it is characterised in that described brewing method employing following steps:
A. Feedstock treating: select maturation, the Passiflora edulis sims without pest and disease damage, fruit of Radix et Caulis Opuntiae Dillenii, Fructus Hippophae, Semen Hoveniae (Fructus Hoveniae), sheep milk, Fructus Trichosanthis, Pahudia xylocarpa kurz (Afzelia xylocarpa(Kurz)Craib), take Passiflora edulis sims that 10kg screens, the fruit of Radix et Caulis Opuntiae Dillenii of 1kg, the Fructus Hippophae of 1kg, the Semen Hoveniae (Fructus Hoveniae) of 1kg, 1kg sheep milk, 1kg Fructus Trichosanthis, 1kg Pahudia xylocarpa kurz (Afzelia xylocarpa(Kurz)Craib) mix homogeneously, prepare mixing raw material, steam beating is carried out after mix homogeneously, vapor (steam) temperature 130 DEG C, fixation time is 2s, mixing raw material after being completed by 10kg is put in the Mel solution that concentration is 40% of 8kg and is pulled an oar, and makes mixed serum；
B. enzymolysis: add the pectase of 0.02kg, the cellulase of 0.009kg, the amylase of 0.001kg in the mixed serum of 10kg, temperature controls 55 DEG C, and the time controls 2h, after enzymolysis completes, by the mixed serum after enzymolysis through superhigh temperature disinfecting machine sterilizing, feeding temperature 130 DEG C, drop temperature 35 DEG C；
C. filter: being placed in centrifugal pump by sterilized mixed serum and carry out juice slag separation, centrifugal pump filter screen is set to 200 mesh, it is thus achieved that egg fruit juice and egg marc, standby；
D. alcohol fermentation: add the dry yeast of 0.15kg, the maltose of 3kg, the black Fructus Kaki juice of 2kg, the Sucus Chaenomelis of 2kg, the water chestnut juice of 1kg, the Fructus Tsaoko juice of 1kg in the egg fruit juice of 10kg, join in the egg fruit juice after sugaring after dry yeast warm water is activated, ferment 10 days at a temperature of 25 DEG C, obtain Passiflora edulis sims fruit wine；
E. acetic fermentation: the alcoholic strength of Passiflora edulis sims fruit wine is adjusted to 12 °, adjusting Ph value is 5.5, the acetic acid bacteria of 0.4kg, the egg marc of 7kg, the Rhizoma Polygonati Odorati powder of 2kg, the Herba Houttuyniae powder of 1kg, the Rhizoma Imperatae powder of 1kg is added in the 10kg Passiflora edulis sims fruit wine adjust alcoholic strength, temperature controls 33 DEG C, in sweat, every 5h stirs 1 time, ferments and within 30 days, makes ripe raw vinegar；
F. squeeze and filter: maturation raw vinegar is squeezed by pressure filter, to squeezing after 10kg liquid in add the kieselguhr of 0.005kg, the Bentonite of 0.002kg filters, prepare Passiflora edulis sims fruit vinegar oleo stock；
G. aging: put in sterilized cylinder by Passiflora edulis sims fruit vinegar oleo stock, sternly carries out aging, aging 60 days by potting, and temperature is 3 DEG C；
H. sterilization: sterilize at a temperature of 135 DEG C 4s by Passiflora edulis sims fruit vinegar oleo stock, prepares Passiflora edulis sims fruit vinegar；
I. ultrafilter membrane purification: be 12MPa at pressure by the Passiflora edulis sims fruit vinegar after sterilization, the aperture of ultrafilter membrane is to carry out ultrafilter membrane purification under conditions of 5um；
The most canned: canned under sterile vacuum environment, it is canned the most qualified to check, and preserves under room temperature.
Part that the present invention does not relate to is the most same as the prior art maybe can use prior art to be realized.

Claims (1)

1. the brewing method of a Passiflora edulis sims fruit vinegar, it is characterised in that employing following steps:
A. Feedstock treating: select maturation, the Passiflora edulis sims without pest and disease damage, Sirikaya, gooseberry, Rabdosia japonica, take the Rabdosia japonica mix homogeneously of the Passiflora edulis sims of 10kg, the Sirikaya of 2kg, the gooseberry of 2kg, 1kg, prepare mixing raw material, steam beating is carried out after being cleaned by mixing raw material, vapor (steam) temperature 130 DEG C, fixation time 3s, put into after mixing raw material chopping after completing citric acid that mass fraction is 0.12%, 0.06% vitamin c, 0.05% sodium chloride mixed solution in, pull an oar after soaking 40min, make Passiflora edulis sims serosity；
B. enzymolysis: add the cellulase of the pectase of 0.006kg, 0.005kg in 10kg Passiflora edulis sims serosity, temperature controls 50 DEG C, and the time controls 2h, after enzymolysis completes, by the Passiflora edulis sims serosity after enzymolysis through superhigh temperature disinfecting machine sterilizing, feeding temperature 130 DEG C, drop temperature 35 DEG C；
C. alcohol fermentation: add the wine yeast of 0.05kg, the high fructose syrup of 3.5kg, the fructose of 2kg, the beerwort of 1kg, the oat juice of 1kg in the 10kg Passiflora edulis sims serosity after enzymolysis, join in the Passiflora edulis sims serosity after sugaring after dry yeast warm water is activated, ferment 8 days at a temperature of 30 DEG C, obtain Passiflora edulis sims fruit wine；
D. acetic fermentation: the alcoholic strength of Passiflora edulis sims fruit wine is adjusted to 8 °, add malic acid adjusting Ph value is 6, the acetic acid bacteria of 0.2kg, the Sucus Mali pumilae of 2kg, the Fructus Crataegi juice of 2kg is added in the 10kg Passiflora edulis sims fruit wine adjust alcoholic strength, temperature controls 35 DEG C, in sweat, every 6h stirs 1 time, ferments and within 20 days, makes ripe raw vinegar；
E. squeeze and filter: maturation raw vinegar is squeezed by pressure filter, to squeezing after 10kg liquid in add the fish glue of 0.003kg, the gelatin of 0.002kg filters, prepare Passiflora edulis sims fruit vinegar oleo stock；
F. aging: put in sterilized cylinder by Passiflora edulis sims fruit vinegar oleo stock, sternly carries out aging, aging 40 days by potting, and temperature is 2 DEG C；
G. sterilization: sterilize at a temperature of 135 DEG C 4s by Passiflora edulis sims fruit vinegar oleo stock, prepares Passiflora edulis sims fruit vinegar；
H. ultrafilter membrane purification: be 6MPa at pressure by the Passiflora edulis sims fruit vinegar after sterilization, the aperture of ultrafilter membrane is to carry out ultrafilter membrane purification under conditions of 10um；
The most canned: by ultrafilter membrane Passiflora edulis sims fruit vinegar after purification under sterile vacuum environment canned, it is canned the most qualified to check, and preserves under room temperature.
CN201610637046.3A 2015-05-16 2015-05-16 Brewing method of passiflora edulis vinegar Withdrawn CN106010935A (en)

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CN107164205A (en) * 2017-05-23 2017-09-15 百色学院 A kind of brew method of holy girl's fruit vinegar
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