CN106047647A - Pearl plum fruit vinegar and preparation method thereof - Google Patents
Pearl plum fruit vinegar and preparation method thereof Download PDFInfo
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- CN106047647A CN106047647A CN201610667680.1A CN201610667680A CN106047647A CN 106047647 A CN106047647 A CN 106047647A CN 201610667680 A CN201610667680 A CN 201610667680A CN 106047647 A CN106047647 A CN 106047647A
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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
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Abstract
The invention discloses pearl plum fruit vinegar and a preparation method thereof, wherein the pearl plum fruit vinegar is prepared from pearl plum, apple, grape seeds, honey, corn flour, glutinous rice and sugar as raw materials; the pearl plum fruit vinegar is simple in preparation method, and not only tastes delicious but also is rich in nutrition; after people eat the vinegar, the vinegar can effectively reduce cholesterol, and has the multiple health efficacies of tonifying brain, nourishing blood, calming spirit, making sleeping peaceful, clearing liver-heat, removing heat, maintaining beauty, keeping young, helping produce saliva and slake thirst, inducing diuresis to alleviate edema and the like. The fermentation time and temperature are strictly controlled in the preparation process, so that the raw materials can be fully fermented in an optimal environment, so as to maximize utilization of the raw materials and avoid waste.
Description
Technical field
The present invention relates to food technology field, be specifically related to a kind of Margarita Lee's fruit vinegar and preparation method thereof.
Technical background
The pH value (solution acid-basicity degree numerical value) of vinegar is 1.5～2.0, very close to the pH value 1.3-1.8 of human body gastric acid,
There is the function of regulation the intestines and stomach.The tart flavour of vinegar can accelerate salivation, accelerates digestion.Acetic acid and citric acid then can penetrate food, have
The strongest sterilizing ability.Research shows, vinegar contains relatively homoamino acid, helps suppression human senescence, prevents various infirmities of age.With adding
The water face-washing of vinegar or have a bath, can play soft skin, strengthen the effect of skin vitality.But it is as the raising of people's living standard
The health-care effect of vinegar there has been is more pursuit, the vinegar commercially sold, can not meet the demand of people.
Summary of the invention
The present invention is directed to posed problems above, it is provided that it is delicious, nutritious that a kind of technical scheme can prepare mouthfeel
Health promoting vinegar, Margarita Lee's fruit vinegar preparation method of the present invention is simple, can be effectively reduced cholesterol, have supplementing the brain and nourish blood, allay excitement
Sleeping, liver heat removing heat extraction, looks improving and the skin nourishing, the multiple health care such as spermatogenesis of invigorating blood circulation.
Technical scheme is as follows:
Margarita Lee's fruit vinegar of the present invention is prepared as by following raw material: Margarita Lee, Fructus Mali pumilae, Semen Vitis viniferae, Mel, Semen Maydis powder, glutinous
Rice, sugar.
Margarita Lee's fruit vinegar of the present invention is prepared as by following parts by weight raw material: Margarita Lee 30～40 parts, Fructus Mali pumilae 6～10
Part, Semen Vitis viniferae 4～6 parts, Mel 6～10 parts, Semen Maydis powder 2～4 parts, Oryza glutinosa 15～25 parts, sugar 12～16 parts.
Further, it is preferable to Margarita Lee's fruit vinegar of the present invention is prepared as by following parts by weight raw material: Margarita Lee 35 parts, Herba Marsileae Quadrifoliae
Really 8 parts, Semen Vitis viniferae 5 parts, Mel 8 parts, Semen Maydis powder 3 parts, 20 parts of Oryza glutinosa, sugar 14 parts.
The preparation method of Margarita Lee's fruit vinegar of the present invention, comprises the steps:
1) pretreatment: Margarita Lee, the 1st use of Fructus Mali pumilae add the clear water of Semen Maydis powder, and to soak the 5～10min, the 2nd, the 3rd use clear
Washing, by the Margarita Lee's enucleation cleaned up, stripping and slicing, apples peeling, enucleation, stripping and slicing, add sugar stirring make Margarita Lee's sarcocarp,
Apple pulp saccharifying, Semen Vitis viniferae mechanical activation comminution becomes powder；
2) ferment treatment: be 1: 3～4 in the gross weight ratio of adding water by the fruit block of saccharifying, adds and accounts for fruit block gross weight 0.04
～the cellulase of 0.05% and 0.06～the pectase of 0.07%, stir, enzymolysis 2～3 under conditions of 40～45 DEG C
Hour:
3) Oryza glutinosa fermentation: by Oryza glutinosa clean water three times, with steamer Oryza glutinosa is cooked, dry in the air cool after, add yeast and stir
Mixing uniformly, put into sealed fermenting cylinder, ferment 25～30 days, fermentation temperature controls, at 18～25 DEG C, to uncap at interval of 5～6 days
Put once gas, fermentation ends, squeeze, filter, it is thus achieved that Oryza glutinosa fermented liquid；
4) alcohol fermentation: the fruit block of enzymolysis and Oryza glutinosa fermented liquid are put into same airtight jar fermenter, adds step
Rapid 1) the Semen Vitis viniferae powder prepared, after stirring, is placed in fermentation 5～8d under conditions of constant temperature 30 DEG C, when alcoholic strength reaches 10 °
Time fermentation ends, squeeze, filter, obtain alcohol fermentation liquid；
5) acetic fermentation: gained alcohol fermentation liquid being added acetic acid bacteria, controls at 26-28 DEG C in temperature, rotating speed is 150r/
Ventilating fermentation 8～10 days under conditions of min-180r/min, the acidity fermented to vinegar liquid stops fermentation when no longer raising；
6) squeeze, filter: by feed liquid good for acetic fermentation through filter plant fine straining, prepare Margarita Lee's fruit vinegar oleo stock；
7) aging: by fruit vinegar oleo stock seal, room temperature place aging 28～30d, filter, take supernatant natural subsidence 8～
10d, adds Mel and mixes well；
8) sterilization: Margarita Lee's fruit vinegar is used pasteurization sterilization；
9) canned: canned under sterile vacuum environment；
10) check, preserve: it is canned the most qualified to check, preserve under room temperature.
Further, described sugar is white sugar or crystal sugar.
The invention has the beneficial effects as follows:
1, in Margarita Lee's fruit vinegar of the present invention, with Margarita Lee as primary raw material, there is promoting the production of body fluid to quench thirst, liver heat removing heat extraction, diuretic
Effect, cure mainly yin asthenia generating intrinsic heat, steaming bone and consumptive fever, the diseases such as taking fluids profusely, dampness-heat in the liver and gallbladder, ascites, dysuria of quenching one's thirst.；
2, Margarita Lee's fruit vinegar of the present invention with the addition of Fructus Mali pumilae in preparation process is raw material, the phosphorus contained in Fructus Mali pumilae and ferrum etc.
Element, is easily absorbed by intestinal wall, can be effectively reduced cholesterol, have supplementing the brain nourish blood, tranquilizing effect；
3, Margarita Lee's fruit vinegar of the present invention with the addition of Semen Vitis viniferae in preparation process is raw material, containing abundant in Semen Vitis viniferae
Procyanidin (0PC), has reduction blood fat, looks improving and the skin nourishing, protection skin, protects blood vessel, protect digestive system, protect eyes
Effect；
4, the present invention is in manufacturing process, with the addition of Mel and mixes well, and Mel can remove the bitter taste of Margarita Lee effectively, adjusts
Save its acidity, make the Margarita Lee's fruit vinegar produced better；
5, Margarita Lee's fruit vinegar not only mouthfeel of the present invention is delicious, and nutritious, after people are edible, can be effectively reduced
Cholesterol, have supplementing the brain nourish blood, the multiple health care merit such as tranquilizing, liver heat removing heat extraction, looks improving and the skin nourishing, promoting the production of body fluid to quench thirst, inducing diuresis to remove edema
Effect；
6, the present invention strictly controls the time of fermentation, temperature in preparation process, makes the raw material can be in optimal environment
Sufficiently fermentation, reaches to maximally utilise raw material, it is to avoid waste.
Detailed description of the invention
The following examples can help those skilled in the art to be more completely understood by the present invention.But cannot be with any
Mode limits the present invention, the number in the embodiment of the present invention can be chosen as according to the actual needs gram or kilogram.
Embodiment 1
Margarita Lee's fruit vinegar is prepared from by the raw material of following weight portion:
Margarita Lee 30 parts, Fructus Mali pumilae 6 parts, Semen Vitis viniferae 4 parts, Mel 6 parts, Semen Maydis powder 2 parts, 15 parts of Oryza glutinosa, 12 parts of crystal sugar.
The preparation method of above-mentioned Margarita Lee's fruit vinegar, comprises the steps:
1) pretreatment: the clear water that Margarita Lee, the 1st use of Fructus Mali pumilae add Semen Maydis powder soaks 5min, uses clear water the 2nd, the 3rd time
Wash, by the Margarita Lee's enucleation cleaned up, stripping and slicing, apples peeling, enucleation, stripping and slicing, add sugar stirring and make Margarita Lee's sarcocarp, Herba Marsileae Quadrifoliae
Sarcocarp saccharifying, Semen Vitis viniferae mechanical activation comminution becomes powder；
2) ferment treatment: be 1: 3 in the gross weight ratio of adding water by the fruit block of saccharifying, adds and accounts for fruit block gross weight 0.04%
Cellulase and the pectase of 0.06%, stir, enzymolysis 2 hours under conditions of 40 DEG C；
3) Oryza glutinosa fermentation: by Oryza glutinosa clean water three times, with steamer Oryza glutinosa is cooked, dry in the air cool after, add yeast and stir
Mixing uniformly, put into sealed fermenting cylinder, ferment 25 days, fermentation temperature controls at 18 DEG C, uncapped at interval of 5 days and puts once gas, sends out
Ferment terminates, and squeezes, filters, it is thus achieved that Oryza glutinosa fermented liquid；
4) alcohol fermentation: the fruit block of enzymolysis and Oryza glutinosa fermented liquid are put into same airtight jar fermenter, adds step
Rapid 1) the Semen Vitis viniferae powder prepared, after stirring, ferment under conditions of being placed in constant temperature 30 DEG C 5d, when alcoholic strength reaches 10 °
Fermentation ends, squeezes, filters, obtain alcohol fermentation liquid；
5) acetic fermentation: gained alcohol fermentation liquid being added acetic acid bacteria, controls at 26 DEG C in temperature, rotating speed is 150r/min
Under conditions of ventilating fermentation 8 days, the acidity fermented to vinegar liquid stops fermentation when no longer raising；
6) squeeze, filter: by feed liquid good for acetic fermentation through filter plant fine straining, prepare Margarita Lee's fruit vinegar oleo stock；
7) aging: fruit vinegar oleo stock sealed, room temperature places aging 28d, filters, and takes supernatant natural subsidence 8d, adds honeybee
Honey is mixed well；
8) sterilization: Margarita Lee's fruit vinegar is used pasteurization sterilization；
9) canned: canned under sterile vacuum environment；
10) check, preserve: it is canned the most qualified to check, preserve under room temperature.
Embodiment 2
Margarita Lee's fruit vinegar is prepared from by the raw material of following weight portion:
Margarita Lee 35 parts, Fructus Mali pumilae 8 parts, Semen Vitis viniferae 5 parts, Mel 8 parts, Semen Maydis powder 3 parts, 20 parts of Oryza glutinosa, white sugar 14 parts.
The preparation method of above-mentioned Margarita Lee's fruit vinegar, comprises the steps:
1) pretreatment: the clear water that Margarita Lee, the 1st use of Fructus Mali pumilae add Semen Maydis powder soaks 8min, uses clear water the 2nd, the 3rd time
Wash, by the Margarita Lee's enucleation cleaned up, stripping and slicing, apples peeling, enucleation, stripping and slicing, add sugar stirring and make Margarita Lee's sarcocarp, Herba Marsileae Quadrifoliae
Sarcocarp saccharifying, Semen Vitis viniferae mechanical activation comminution becomes powder；
2) ferment treatment: be 1: 3 in the gross weight ratio of adding water by the fruit block of saccharifying, adds and accounts for fruit block gross weight 0.04%
Cellulase and the pectase of 0.06%, stir, enzymolysis 2.5 hours under conditions of 43 DEG C；
3) Oryza glutinosa fermentation: by Oryza glutinosa clean water three times, with steamer Oryza glutinosa is cooked, dry in the air cool after, add yeast and stir
Mixing uniformly, put into sealed fermenting cylinder, ferment 28 days, fermentation temperature controls at 20 DEG C, uncapped at interval of 5.5 days and puts once gas,
Fermentation ends, squeezes, filters, it is thus achieved that Oryza glutinosa fermented liquid；
4) alcohol fermentation: the fruit block of enzymolysis and Oryza glutinosa fermented liquid are put into same airtight jar fermenter, adds step
Rapid 1) the Semen Vitis viniferae powder prepared, after stirring, ferment under conditions of being placed in constant temperature 30 DEG C 7d, when alcoholic strength reaches 10 °
Fermentation ends, squeezes, filters, obtain alcohol fermentation liquid；
5) acetic fermentation: gained alcohol fermentation liquid being added acetic acid bacteria, controls at 27 DEG C in temperature, rotating speed is 170r/min
Under conditions of ventilating fermentation 9 days, the acidity fermented to vinegar liquid stops fermentation when no longer raising；
6) squeeze, filter: by feed liquid good for acetic fermentation through filter plant fine straining, prepare Margarita Lee's fruit vinegar oleo stock；
7) aging: fruit vinegar oleo stock sealed, room temperature places aging 29d, filters, and takes supernatant natural subsidence 9d, adds honeybee
Honey is mixed well；
8) sterilization: Margarita Lee's fruit vinegar is used pasteurization sterilization；
9) canned: canned under empty gnotobasis；
10) check, preserve: it is canned the most qualified to check, preserve under room temperature.
Embodiment 3
Margarita Lee's fruit vinegar is prepared from by the raw material of following weight portion:
Margarita Lee 40 parts, Fructus Mali pumilae 10 parts, Semen Vitis viniferae 6 parts, Mel 10 parts, Semen Maydis powder 4 parts, 25 parts of Oryza glutinosa, 16 parts of crystal sugar.
The preparation method of above-mentioned Margarita Lee's fruit vinegar, comprises the steps:
1) pretreatment: the clear water that Margarita Lee, the 1st use of Fructus Mali pumilae add Semen Maydis powder soaks 10min, uses clear water the 2nd, the 3rd time
Wash, by the Margarita Lee's enucleation cleaned up, stripping and slicing, apples peeling, enucleation, stripping and slicing, add sugar stirring and make Margarita Lee's sarcocarp, Herba Marsileae Quadrifoliae
Sarcocarp saccharifying, Semen Vitis viniferae mechanical activation comminution becomes powder；
2) ferment treatment: be 1: 4 in the gross weight ratio of adding water by the fruit block of saccharifying, adds and accounts for fruit block gross weight 0.05%
Cellulase and the pectase of 0.07%, stir, enzymolysis 3 hours under conditions of 45 DEG C；
3) Oryza glutinosa fermentation: by Oryza glutinosa clean water three times, with steamer Oryza glutinosa is cooked, dry in the air cool after, add yeast and stir
Mixing uniformly, put into sealed fermenting cylinder, ferment 30 days, fermentation temperature controls at 25 DEG C, uncapped at interval of 6 days and puts once gas, sends out
Ferment terminates, and squeezes, filters, it is thus achieved that Oryza glutinosa fermented liquid；
4) alcohol fermentation: the fruit block of enzymolysis and Oryza glutinosa fermented liquid are put into same airtight jar fermenter, adds step
Rapid 1) the Semen Vitis viniferae powder prepared, after stirring, ferment under conditions of being placed in constant temperature 30 DEG C 8d, when alcoholic strength reaches 10 °
Fermentation ends, squeezes, filters, obtain alcohol fermentation liquid；
5) acetic fermentation: gained alcohol fermentation liquid being added acetic acid bacteria, controls at 28 DEG C in temperature, rotating speed is 180r/min
Under conditions of ventilating fermentation 10 days, the acidity fermented to vinegar liquid stops fermentation when no longer raising；
6) squeeze, filter: by feed liquid good for acetic fermentation through filter plant fine straining, prepare Margarita Lee's fruit vinegar oleo stock；
7) aging: fruit vinegar oleo stock sealed, room temperature places aging 30d, filters, and takes supernatant natural subsidence 10d, adds honeybee
Honey is mixed well；
8) sterilization: Margarita Lee's fruit vinegar is used pasteurization sterilization；
9) canned: canned under sterile vacuum environment；
10) check, preserve: it is canned the most qualified to check, preserve under room temperature.
Although, the most with a general description of the specific embodiments the present invention is described in detail, but
On the basis of the present invention, can be modified it or improve, this will be apparent to those skilled in the art.Cause
This, these modifications or improvements without departing from theon the basis of the spirit of the present invention, belong to the scope of protection of present invention.
Claims (3)
1. Margarita Lee's fruit vinegar, it is characterised in that be prepared as by following raw material: Margarita Lee, Fructus Mali pumilae, Semen Vitis viniferae, Mel, Semen Maydis
Powder, Oryza glutinosa, sugar.
Margarita Lee's fruit vinegar the most according to claim 1, it is characterised in that be prepared as by following parts by weight raw material: Margarita
Lee 30～40 parts, Fructus Mali pumilae 6～10 parts, Semen Vitis viniferae 4～6 parts, Mel 6～10 parts, Semen Maydis powder 2～4 parts, Oryza glutinosa 15～25 parts, sugar
12～16 parts.
The preparation method of Margarita Lee's fruit vinegar the most according to claim 2, it is characterised in that concrete preparation method step is such as
Under:
1) pretreatment: Margarita Lee, the 1st use of Fructus Mali pumilae are added the clear water of Semen Maydis powder and soaks and use clear water the 5～10min, the 2nd, the 3rd time
Wash, Margarita Lee cleaned up is pressed from both sides flat, enucleation, apples peeling, enucleation, stripping and slicing, add sugar stirring and make Margarita Lee's sarcocarp, Herba Marsileae Quadrifoliae
Sarcocarp saccharifying, Semen Vitis viniferae mechanical activation comminution becomes powder；
2) ferment treatment: be 1: 3～4 in the gross weight ratio of adding water by the fruit block of saccharifying, add account for fruit block gross weight 0.04～
The cellulase of 0.05% and 0.06～the pectase of 0.07%, stirs, and under conditions of 40～45 DEG C, enzymolysis 2～3 is little
Time；
3) Oryza glutinosa fermentation: by Oryza glutinosa clean water three times, with steamer Oryza glutinosa is cooked, dry in the air cool after, add yeast stirring all
Even, to put into sealed fermenting cylinder, ferment 25～30 days, fermentation temperature controls at 18～25 DEG C, uncapped at interval of 5～6 days and puts one
Secondary gas, fermentation ends, squeeze, filter, it is thus achieved that Oryza glutinosa fermented liquid；
4) alcohol fermentation: the fruit block of enzymolysis and Oryza glutinosa fermented liquid are put into same airtight jar fermenter, adds step 1)
The Semen Vitis viniferae powder prepared, after stirring, is placed in fermentation 5～8d under conditions of constant temperature 30 DEG C, sends out when alcoholic strength reaches 10 °
Ferment terminates, and squeezes, filters, obtains alcohol fermentation liquid；
5) acetic fermentation: gained alcohol fermentation liquid being added acetic acid bacteria, controls at 26-28 DEG C in temperature, rotating speed is 150r/min-
Ventilating fermentation 8～10 days under conditions of 180r/min, the acidity fermented to vinegar liquid stops fermentation when no longer raising；
6) squeeze, filter: by feed liquid good for acetic fermentation through filter plant fine straining, prepare Margarita Lee's fruit vinegar oleo stock；
7) aging: fruit vinegar oleo stock sealed, room temperature places aging 28～30d, filters, takes supernatant natural subsidence 8～10d, add
Enter Mel to mix well；
8) sterilization: Margarita Lee's fruit vinegar is used pasteurization sterilization；
9) canned: canned under sterile vacuum environment；
10) check, preserve: it is canned the most qualified to check, preserve under room temperature.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610667680.1A CN106047647A (en) | 2016-08-12 | 2016-08-12 | Pearl plum fruit vinegar and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610667680.1A CN106047647A (en) | 2016-08-12 | 2016-08-12 | Pearl plum fruit vinegar and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
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| CN106047647A true CN106047647A (en) | 2016-10-26 |
Family
ID=57481177
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
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| CN201610667680.1A Pending CN106047647A (en) | 2016-08-12 | 2016-08-12 | Pearl plum fruit vinegar and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107058052A (en) * | 2017-06-29 | 2017-08-18 | 曾宇忠 | The brewing method of Kiwi-fruit vinegar and the Kiwi-fruit vinegar obtained by the brewing method |
| CN107603846A (en) * | 2017-10-31 | 2018-01-19 | 广西壮族自治区农业科学院农产品加工研究所 | A kind of hypotensive pearl Lee fruit vinegar and its processing method |
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| CN103881887A (en) * | 2012-12-19 | 2014-06-25 | 赵广涛 | Fruit vinegar and immobilized production method thereof |
| CN104962451A (en) * | 2015-06-23 | 2015-10-07 | 广西顺昌隆生物科技有限公司 | Preparing method of Dendrobium candidum and coconut vinegar |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107058052A (en) * | 2017-06-29 | 2017-08-18 | 曾宇忠 | The brewing method of Kiwi-fruit vinegar and the Kiwi-fruit vinegar obtained by the brewing method |
| CN107603846A (en) * | 2017-10-31 | 2018-01-19 | 广西壮族自治区农业科学院农产品加工研究所 | A kind of hypotensive pearl Lee fruit vinegar and its processing method |
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Application publication date: 20161026 |