CN106071500A - Head fruit vinegar beverage manufacture method - Google Patents
Head fruit vinegar beverage manufacture method Download PDFInfo
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- CN106071500A CN106071500A CN201610524509.5A CN201610524509A CN106071500A CN 106071500 A CN106071500 A CN 106071500A CN 201610524509 A CN201610524509 A CN 201610524509A CN 106071500 A CN106071500 A CN 106071500A
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- fruit vinegar
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- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 33
- 235000013361 beverage Nutrition 0.000 title claims abstract description 27
- 238000000034 method Methods 0.000 title claims abstract description 15
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 10
- 238000000855 fermentation Methods 0.000 claims abstract description 30
- 230000004151 fermentation Effects 0.000 claims abstract description 30
- 230000001954 sterilising effect Effects 0.000 claims abstract description 27
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 16
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 11
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 8
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims abstract description 7
- 235000007983 food acid Nutrition 0.000 claims abstract description 7
- 239000004302 potassium sorbate Substances 0.000 claims abstract description 7
- 229940069338 potassium sorbate Drugs 0.000 claims abstract description 7
- 235000010241 potassium sorbate Nutrition 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 7
- 238000001914 filtration Methods 0.000 claims abstract description 6
- 235000015097 nutrients Nutrition 0.000 claims abstract description 6
- 239000000126 substance Substances 0.000 claims abstract description 5
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 24
- 239000007788 liquid Substances 0.000 claims description 14
- 238000003756 stirring Methods 0.000 claims description 14
- 241000894006 Bacteria Species 0.000 claims description 9
- 239000002002 slurry Substances 0.000 claims description 9
- 230000001476 alcoholic effect Effects 0.000 claims description 6
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 5
- 230000000249 desinfective effect Effects 0.000 claims description 5
- 230000003203 everyday effect Effects 0.000 claims description 5
- 238000000265 homogenisation Methods 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- 238000004537 pulping Methods 0.000 claims description 5
- 210000004243 sweat Anatomy 0.000 claims description 5
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims description 4
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 4
- 230000007423 decrease Effects 0.000 claims description 4
- 239000000463 material Substances 0.000 claims description 4
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 4
- 239000000811 xylitol Substances 0.000 claims description 4
- 235000010447 xylitol Nutrition 0.000 claims description 4
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 4
- 229960002675 xylitol Drugs 0.000 claims description 4
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims description 3
- 239000008280 blood Substances 0.000 claims description 3
- 210000004369 blood Anatomy 0.000 claims description 3
- 229910052760 oxygen Inorganic materials 0.000 claims description 3
- 239000001301 oxygen Substances 0.000 claims description 3
- 102000008186 Collagen Human genes 0.000 claims description 2
- 108010035532 Collagen Proteins 0.000 claims description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 2
- 239000003795 chemical substances by application Substances 0.000 claims description 2
- 229920001436 collagen Polymers 0.000 claims description 2
- 206010012601 diabetes mellitus Diseases 0.000 claims description 2
- 239000008103 glucose Substances 0.000 claims description 2
- 235000021433 fructose syrup Nutrition 0.000 abstract description 5
- 239000000230 xanthan gum Substances 0.000 abstract description 5
- 229920001285 xanthan gum Polymers 0.000 abstract description 5
- 229940082509 xanthan gum Drugs 0.000 abstract description 5
- 235000010493 xanthan gum Nutrition 0.000 abstract description 5
- 230000036528 appetite Effects 0.000 abstract description 3
- 235000019789 appetite Nutrition 0.000 abstract description 3
- 230000029087 digestion Effects 0.000 abstract description 2
- 238000002156 mixing Methods 0.000 abstract description 2
- 235000008935 nutritious Nutrition 0.000 abstract description 2
- 230000001376 precipitating effect Effects 0.000 abstract description 2
- 210000000952 spleen Anatomy 0.000 abstract description 2
- 230000004936 stimulating effect Effects 0.000 abstract 1
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010010144 Completed suicide Diseases 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- MYMOFIZGZYHOMD-UHFFFAOYSA-N Dioxygen Chemical compound O=O MYMOFIZGZYHOMD-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 208000007882 Gastritis Diseases 0.000 description 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 1
- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 206010040943 Skin Ulcer Diseases 0.000 description 1
- 235000012545 Vaccinium macrocarpon Nutrition 0.000 description 1
- 244000291414 Vaccinium oxycoccus Species 0.000 description 1
- 235000002118 Vaccinium oxycoccus Nutrition 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 208000027418 Wounds and injury Diseases 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 210000000481 breast Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 150000001746 carotenes Chemical class 0.000 description 1
- 235000005473 carotenes Nutrition 0.000 description 1
- 208000023652 chronic gastritis Diseases 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 235000004634 cranberry Nutrition 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 208000001848 dysentery Diseases 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000003172 expectorant agent Substances 0.000 description 1
- 230000003419 expectorant effect Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 235000013324 preserved food Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 231100000019 skin ulcer Toxicity 0.000 description 1
- 208000011580 syndromic disease Diseases 0.000 description 1
- 238000002560 therapeutic procedure Methods 0.000 description 1
- NCYCYZXNIZJOKI-UHFFFAOYSA-N vitamin A aldehyde Natural products O=CC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C NCYCYZXNIZJOKI-UHFFFAOYSA-N 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- 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
- 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
Abstract
The invention discloses a kind of head fruit vinegar beverage manufacture method, described head fruit vinegar beverage is prepared by mixing the following raw materials in parts by weight: head fruit vinegar oleo stock 30 35, high fructose syrup 8 10, food acids 35, essence 0.3 0.4, Xanthan gum are former 0.2 0.4, potassium sorbate 0.08 0.1, add water to 100；Described head fruit vinegar oleo stock is made by following steps: raw material is squeezed the juice, ultra high temperature sterilization (UHTS), alcohol fermentation, acetic fermentation, filtration, sterilizing.The present invention provides a kind of nutritious, fruit vinegar beverage of special taste, it is sufficiently reserved the nutrient substance of head, made the color stability of beverage by homogenizing, it is to avoid layering and precipitating, head beverage vessel have aid digestion, remove the health-care effecies such as greasy, spleen benefiting and stimulating the appetite, promotion appetite.
Description
Technical field
The present invention relates to the manufacture method of a kind of fruit vinegar beverage, especially relate to a kind of head fruit vinegar beverage manufacture method.
Background technology
Head is the underground bulb of perennial herb liliaceous plant, and ripe head is big plump, pure white sparkling and crystal-clear, Xin Xiang
Tender glutinous, the multiple nutrients material such as sugary, protein, calcium, phosphorus, ferrum, carotene, vitamin C, is cooking sauce and good merchantable brand of going with rice or bread.
Drying head is used as medicine can stomach invigorating, light expectorant, treatment chronic gastritis.Record according to " herbal classic ": " controlling incised wound skin ulcer to lose, the person of making light of one's life by commiting suicide is the most hungry for head
Resistance to old ", " control the inverse dysentery of letting out of SHAO YIN syndrome fault, and breast illness twinge, the therapeutic method to keep the adverse QI flowing downwards, dissipate blood, antiabortive." current, become canned food with head multi-processing, salt down
The food such as system, also have scholar that head is made beverage (200510018802.6), but have no city with the fruit vinegar beverage of head processing
Field is on sale.
Summary of the invention
The present invention solves its technical problem and is adopted the technical scheme that:
A kind of head fruit vinegar beverage manufacture method, described head fruit vinegar beverage is prepared by mixing the following raw materials in parts by weight:
Head fruit vinegar oleo stock 30-35, high fructose syrup 8-10, food acids 3-5, essence 0.3-0.4, the former 0.2-0.4 of Xanthan gum, potassium sorbate
0.08-0.1, add water to 100 ratio allotment；Described head fruit vinegar beverage is made by following steps:
A, raw material are squeezed the juice: select fresh head, remove stem and root hair, polish pulping with beater, prepare head serosity, directly beat
Slurry decreases the loss of a nutrient substance；
B, ultra high temperature sterilization (UHTS): through superhigh temperature disinfecting machine sterilizing after 7kg head serosity is mixed homogeneously with 3kg Radix Ribis manschurici serosity, enter
Material temperature degree 120 DEG C, drop temperature 40 DEG C；
C, alcohol fermentation: add the dry yeast of 0.04kg in the feed liquid after 10kg sterilizing, activate 12min, stir, fermentation
3 days；
D, acetic fermentation: take 10kg alcohol fermentation rear slurry, and the alcoholic strength of serosity is adjusted to 8 °, add the acetic acid of 0.06kg
Bacterium, temperature controls 35 DEG C, ferments 15 days, and in sweat, every day stirs 4 times, by stirring, by increasing capacitance it is possible to increase the oxygen content of feed liquid,
Promote the fermentation of acetic acid bacteria；
E, filtration: feed liquid good for acetic fermentation filtered through kieselguhr, prepare head fruit vinegar oleo stock after high temperature sterilize；
F, allotment: take fruit vinegar oleo stock 3.5kg, Fructus Rubi juice 1kg, xylitol 1kg, food acids 0.5kg, essence 0.035g, Huang
Collagen 0.03g, potassium sorbate 0.009, add water to 10kg, mix homogeneously, prepare mixed liquor, using xylitol as sweeting agent, no
The content of blood glucose can be improved, make beverage be suitable for patients with diabetes mellitus；
G, homogenizing: being processed by mixed liquor homogenizing, temperature is 70 DEG C, and homogenization pressure is 18Mpa, improves the mouth of a fruit vinegar beverage
Sense；
H, sterilization: use instantaneous sterilization method, temperature 95 DEG C, time 15s；
I, canned: canned under sterile vacuum environment；
J, check, preserve: it is canned the most qualified to check, and preserves under room temperature.
Beneficial effect: the present invention provides a kind of nutritious, fruit vinegar beverage of special taste, is sufficiently reserved the nutrition of head
Material, make the color stability of beverage by homogenizing, it is to avoid layering and precipitating, head beverage vessel have aid digestion, go greasy, spleen invigorating to open
The health-care effecies such as stomach, promotion appetite.
Detailed description of the invention
Embodiment 1: a kind of head fruit vinegar beverage manufacture method, it is characterised in that employing following steps:
A, raw material are squeezed the juice: select fresh head, remove stem and root hair, polish pulping with beater, prepare head serosity, directly beat
Slurry decreases the loss of a nutrient substance；
B, ultra high temperature sterilization (UHTS): by head serosity through superhigh temperature disinfecting machine sterilizing, feeding temperature 110 DEG C, drop temperature 50 DEG C；
C, alcohol fermentation: add the dry yeast of 0.02kg in the feed liquid after 10kg sterilizing, activate 8min, stir, fermentation
3-5 days；
D, acetic fermentation: take 10kg alcohol fermentation rear slurry, and the alcoholic strength of serosity is adjusted to 7 °, add the acetic acid of 0.04kg
Bacterium, temperature controls 30 DEG C, ferments 10 days, and in sweat, every day stirs 3 times, by stirring, by increasing capacitance it is possible to increase the oxygen content of feed liquid,
Promote the fermentation of acetic acid bacteria；
E, filtration: feed liquid good for acetic fermentation filtered through kieselguhr, prepare head fruit vinegar oleo stock after high temperature sterilize；
F, allotment: take fruit vinegar oleo stock 3kg, high fructose syrup 0.8kg, food acids 0.3kg, essence 0.03kg, Xanthan gum former
0.02kg, potassium sorbate 0.008kg, add water to 10kg, mix homogeneously, prepare mixed liquor；
G, homogenizing: being processed by mixed liquor homogenizing, temperature is 60 DEG C, and homogenization pressure is 20Mpa, improves the mouth of a fruit vinegar beverage
Sense；
H, sterilization: use instantaneous sterilization method, temperature 90 DEG C, time 20s；
I, canned: canned under sterile vacuum environment；
J, check, preserve: it is canned the most qualified to check, and preserves under room temperature.
Embodiment 2: a kind of head fruit vinegar beverage manufacture method, it is characterised in that employing following steps:
A, raw material are squeezed the juice: select fresh head, remove stem and root hair, polish pulping with beater, prepare head serosity, directly beat
Slurry decreases the loss of a nutrient substance；
B, ultra high temperature sterilization (UHTS): through superhigh temperature disinfecting machine sterilizing after 8kg head serosity is mixed homogeneously with 2kg Herba Solani Nigri serosity, charging
Temperature 115 DEG C, drop temperature 45 DEG C；
C, alcohol fermentation: add the dry yeast of 0.03kg in the feed liquid after 10kg sterilizing, activate 10min, stir, fermentation
4 days；
D, acetic fermentation: take 10kg alcohol fermentation rear slurry, and the alcoholic strength of serosity is adjusted to 7.5 °, add the vinegar of 0.05kg
Acid bacterium, temperature controls 33 DEG C, ferment 18 days, and in sweat, every day stirs 3 times, by stirring, by increasing capacitance it is possible to increase feed liquid oxygen-containing
Amount, promotes the fermentation of acetic acid bacteria；
E, filtration: feed liquid good for acetic fermentation filtered through flame filter press, prepare head fruit vinegar oleo stock after high temperature sterilize；
F, allotment: take fruit vinegar oleo stock 3.2kg, Cranberry Juice Cocktail 1kg, high fructose syrup 0.9kg, food acids 0.4kg, essence
The former 0.03g of 0.035g, Xanthan gum, potassium sorbate 0.009, add water to 10kg, mix homogeneously, prepare mixed liquor；
G, homogenizing: being processed by mixed liquor homogenizing, temperature is 65 DEG C, and homogenization pressure is 19Mpa, improves the mouth of a fruit vinegar beverage
Sense；
H, sterilization: use instantaneous sterilization method, temperature 93 DEG C, time 18s；
I, canned: canned under sterile vacuum environment；
J, check, preserve: it is canned the most qualified to check, and preserves under room temperature.
Embodiment 3:
A kind of head fruit vinegar beverage manufacture method, it is characterised in that employing following steps:
A, raw material are squeezed the juice: select fresh head, remove stem and root hair, polish pulping with beater, prepare head serosity；
B, ultra high temperature sterilization (UHTS): by head serosity through superhigh temperature disinfecting machine sterilizing, feeding temperature 110-120 DEG C, drop temperature 40-50
℃；
C, alcohol fermentation: add the dry yeast of weight 0.2-0.4% in the feed liquid after sterilizing, activate 8-12min, stir,
Ferment 3-5 days；
D, acetic fermentation: the alcoholic strength of alcohol fermentation rear slurry is adjusted to 7-8 °, add in the feed liquid adjust alcoholic strength
The acetic acid bacteria of weight 0.4-0.6%, temperature controls 30-35 DEG C, ferments 8-10 days, and in sweat, every day stirs 3-4 time；
E, filtration: feed liquid good for acetic fermentation filtered through kieselguhr, prepare head fruit vinegar oleo stock after high temperature sterilize；
F, allotment: head fruit vinegar oleo stock 30-35, high fructose syrup 8-10, food acids 3-5, essence 0.3-0.4, the former 0.2-of Xanthan gum
0.4, potassium sorbate 0.08-0.1, add water to 100 ratio allotment, mix homogeneously, prepare mixed liquor；
G, homogenizing: being processed by mixed liquor homogenizing, temperature is 60-70 DEG C, and homogenization pressure is 18-20Mpa；
H, sterilization: use instantaneous sterilization method, temperature 90-95 DEG C, time 15-20s；
I, canned: canned under sterile vacuum environment；
J, check, preserve: 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. a head fruit vinegar beverage manufacture method, it is characterised in that employing following steps:
A, raw material are squeezed the juice: select fresh head, remove stem and root hair, polish pulping with beater, prepare head serosity, directly beat
Slurry decreases the loss of a nutrient substance；
B, ultra high temperature sterilization (UHTS): through superhigh temperature disinfecting machine sterilizing after 7kg head serosity is mixed homogeneously with 3kg Radix Ribis manschurici serosity, enter
Material temperature degree 120 DEG C, drop temperature 40 DEG C；
C, alcohol fermentation: add the dry yeast of 0.04kg in the feed liquid after 10kg sterilizing, activate 12min, stir, fermentation
3 days；
D, acetic fermentation: take 10kg alcohol fermentation rear slurry, and the alcoholic strength of serosity is adjusted to 8 °, add the acetic acid of 0.06kg
Bacterium, temperature controls 35 DEG C, ferments 15 days, and in sweat, every day stirs 4 times, by stirring, by increasing capacitance it is possible to increase the oxygen content of feed liquid,
Promote the fermentation of acetic acid bacteria；
E, filtration: feed liquid good for acetic fermentation filtered through kieselguhr, prepare head fruit vinegar oleo stock after high temperature sterilize；
F, allotment: take fruit vinegar oleo stock 3.5kg, Fructus Rubi juice 1kg, xylitol 1kg, food acids 0.5kg, essence 0.035g, Huang
Collagen 0.03g, potassium sorbate 0.009, add water to 10kg, mix homogeneously, prepare mixed liquor, using xylitol as sweeting agent, no
The content of blood glucose can be improved, make beverage be suitable for patients with diabetes mellitus；
G, homogenizing: being processed by mixed liquor homogenizing, temperature is 70 DEG C, and homogenization pressure is 18Mpa, improves the mouth of a fruit vinegar beverage
Sense；
H, sterilization: use instantaneous sterilization method, temperature 95 DEG C, time 15s；
I, canned: canned under sterile vacuum environment；
J, check, preserve: it is canned the most qualified to check, and preserves under room temperature.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610524509.5A CN106071500A (en) | 2016-07-06 | 2016-07-06 | Head fruit vinegar beverage manufacture method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610524509.5A CN106071500A (en) | 2016-07-06 | 2016-07-06 | Head fruit vinegar beverage manufacture method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106071500A true CN106071500A (en) | 2016-11-09 |
Family
ID=57212283
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610524509.5A Pending CN106071500A (en) | 2016-07-06 | 2016-07-06 | Head fruit vinegar beverage manufacture method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106071500A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103060166A (en) * | 2012-12-28 | 2013-04-24 | 徐州绿之野生物食品有限公司 | Black allium chinensis vinegar and preparation method thereof |
| CN104172335A (en) * | 2014-07-05 | 2014-12-03 | 余芳 | Preparation method of bilberry fruit vinegar drink |
-
2016
- 2016-07-06 CN CN201610524509.5A patent/CN106071500A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103060166A (en) * | 2012-12-28 | 2013-04-24 | 徐州绿之野生物食品有限公司 | Black allium chinensis vinegar and preparation method thereof |
| CN104172335A (en) * | 2014-07-05 | 2014-12-03 | 余芳 | Preparation method of bilberry fruit vinegar drink |
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