CN106085808A - A kind of apple vinegar - Google Patents
A kind of apple vinegar Download PDFInfo
- Publication number
- CN106085808A CN106085808A CN201610770181.5A CN201610770181A CN106085808A CN 106085808 A CN106085808 A CN 106085808A CN 201610770181 A CN201610770181 A CN 201610770181A CN 106085808 A CN106085808 A CN 106085808A
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- CN
- China
- Prior art keywords
- filtrate
- mali pumilae
- fructus mali
- apple vinegar
- acetic acid
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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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- Chemical & Material Sciences (AREA)
- 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)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a kind of apple vinegar, its making step is as follows: one, cleaned by Fructus Mali pumilae, removes kernel, retains skin and meat, is crushed to 80～100 mesh；Two, the Fructus Mali pumilae sucrose solution on the rocks after pulverizing, yeast mixing, in hermetic container, 25～30 DEG C of fermentations 2～4d, then open sealing, add acetic acid bacteria, 28～35 DEG C of standing for fermentation 5～7d；Three, being filtered by product in step 2, filtrate inactivates 8～15min at 60～65 DEG C；Four, the filtrate after step 3 processes, is placed in sterilizing room, stands 5～20d at 25～30 DEG C；Five, the filtrate after step 4 being stood adds 70～the pure water of 75 DEG C, after mix homogeneously, to obtain final product.Preparation method of the present invention is simple, and by natural fermentation, oxidation ethanol is acetic acid, taste from however mellow, there is skin protection and relieve the effect of alcohol, health invigorating, regulate the intestines and stomach, promotion metabolism, resisting fatigue and the effect of vitimin supplement, be splendid daily beverage.
Description
Technical field
The present invention relates to a kind of apple vinegar, belong to tablet vinegar technical field.
Background technology
Vinegar is articles for daily use, and existing vinegar is mainly single vinegar, and fruit vinegar is the most few, and Fructus Mali pumilae is the special product of North-Anhui district, institute
Containing rich in nutrition content, and Fructus Mali pumilae is the most edible or makes canned apple, and apple vinegar is a kind of high additional product, existing
Some apple vinegars mainly prepare vinegar, and fermented vinegar is the most few, and the process time of the Fructus Mali pumilae that ferments is oversize and cause production cost mistake
High.
Summary of the invention
For overcoming the deficiencies in the prior art, the invention provides a kind of and existing preparation vinegar different, have new
The apple vinegar of type brewage process.
For reaching above-mentioned purpose, the technical solution adopted in the present invention is: a kind of apple vinegar, and its making step is as follows:
One, Fructus Mali pumilae is cleaned, remove kernel, retain skin and meat, be crushed to 80～100 mesh；
Two, the Fructus Mali pumilae sucrose solution on the rocks after pulverizing, yeast mixing, in hermetic container, 25～30 DEG C of fermentations 2～4d, then
Open sealing, add acetic acid bacteria, 28～35 DEG C of standing for fermentation 5～7d；
Three, being filtered by product in step 2, filtrate inactivates 8～15min at 60～65 DEG C；
Four, the filtrate after step 3 processes, is placed in sterilizing room, stands 5～20d at 25～30 DEG C；
Five, the filtrate after step 4 being stood adds 70～the pure water of 75 DEG C, after mix homogeneously, to obtain final product.
Further, described crystal sugar water is to be completely dissolved gained after crystal sugar mixes with water 1:30 in mass ratio～60.
Further, Fructus Mali pumilae in described step 2: crystal sugar water: saccharomycetic mass ratio is 100:400～700:4～8；Institute
Adding acetic acid bacteria with saccharomycetic mass ratio is 1:0.5～1.
Further, the volume ratio adding pure water and filtrate in described step 5 is 1～3:1.
The method have the benefit that: preparation method is simple, by natural fermentation, after yeast anaerobic fermentation,
With acetic acid bacteria aerobic fermentation, oxidation ethanol is acetic acid, taste from however mellow, remain the beneficiating ingredient in Fructus Mali pumilae, and by Herba Marsileae Quadrifoliae
Effect of fruit is amplified, and has skin protection and relieves the effect of alcohol, health invigorating, regulates the intestines and stomach, promotes metabolism, resisting fatigue and the work of vitimin supplement
With, it is splendid daily beverage.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is further elaborated.
Embodiment 1
A kind of apple vinegar, its making step is as follows:
One, Fructus Mali pumilae is cleaned, remove kernel, retain skin and meat, be crushed to 80～100 mesh；
Two, the Fructus Mali pumilae sucrose solution on the rocks after pulverizing, yeast mixing, in hermetic container, 25～30 DEG C of fermentations 2～4d, then
Open sealing, add acetic acid bacteria, 28～35 DEG C of standing for fermentation 5～7d；
Three, being filtered by product in step 2, filtrate inactivates 8～15min at 60～65 DEG C；
Four, the filtrate after step 3 processes, is placed in sterilizing room, stands 5～20d at 25～30 DEG C；
Five, the filtrate after step 4 being stood adds 70～the pure water of 75 DEG C, after mix homogeneously, to obtain final product.
Embodiment 2
Preferred as embodiment 1, described crystal sugar water is to be completely dissolved gained after crystal sugar mixes with water 1:30 in mass ratio～60.
Fructus Mali pumilae in described step 2: crystal sugar water: saccharomycetic mass ratio is 100:400～700:4～8；Added acetic acid
Bacterium and saccharomycetic mass ratio are 1:0.5～1.
The volume ratio adding pure water and filtrate in described step 5 is 1～3:1.
Preparation method of the present invention is simple, by natural fermentation, after yeast anaerobic fermentation, with acetic acid bacteria aerobic fermentation,
Oxidation ethanol is acetic acid, taste from however mellow, remain the beneficiating ingredient in Fructus Mali pumilae, and effect of Fructus Mali pumilae amplified, have
Skin protection is relieved the effect of alcohol, health invigorating, regulates the intestines and stomach, promotes metabolism, and resisting fatigue and the effect of vitimin supplement, be splendid daily beverage
Above-described embodiment is explanation of the invention, it is impossible to as limitation of the present invention, nothing on the basis of the present invention is open
Creative change is the most within the scope of the present invention.
Claims (4)
1. an apple vinegar, its making step is as follows:
One, Fructus Mali pumilae is cleaned, remove kernel, retain skin and meat, be crushed to 80～100 mesh；
Two, the Fructus Mali pumilae sucrose solution on the rocks after pulverizing, yeast mixing, in hermetic container, 25～30 DEG C of fermentations 2～4d, then
Open sealing, add acetic acid bacteria, 28～35 DEG C of standing for fermentation 5～7d；
Three, being filtered by product in step 2, filtrate inactivates 8～15min at 60～65 DEG C；
Four, the filtrate after step 3 processes, is placed in sterilizing room, stands 5～20d at 25～30 DEG C；
Five, the filtrate after step 4 being stood adds 70～the pure water of 75 DEG C, after mix homogeneously, to obtain final product.
Apple vinegar the most according to claim 1, it is characterised in that: described crystal sugar water be crystal sugar with water 1:30 in mass ratio～
It is completely dissolved gained after 60 mixing.
Apple vinegar the most according to claim 1, it is characterised in that: Fructus Mali pumilae in described step 2: crystal sugar water: saccharomycetic matter
Amount ratio is 100:400～700:4～8；Added acetic acid bacteria and saccharomycetic mass ratio are 1:0.5～1.
Apple vinegar the most according to claim 1, it is characterised in that: described step 5 adds the volume of pure water and filtrate
Ratio is 1～3:1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610770181.5A CN106085808A (en) | 2016-08-31 | 2016-08-31 | A kind of apple vinegar |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610770181.5A CN106085808A (en) | 2016-08-31 | 2016-08-31 | A kind of apple vinegar |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106085808A true CN106085808A (en) | 2016-11-09 |
Family
ID=57224501
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610770181.5A Pending CN106085808A (en) | 2016-08-31 | 2016-08-31 | A kind of apple vinegar |
Country Status (1)
| Country | Link |
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| CN (1) | CN106085808A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1221030A (en) * | 1998-11-27 | 1999-06-30 | 杨红岭 | Method for making vinegar from apple raw juice |
| CN102864066A (en) * | 2011-07-07 | 2013-01-09 | 徐州市贾汪区新天地葡萄种植专业合作社 | Sugar-free high-fiber apple vinegar and preparation method thereof |
| CN103504295A (en) * | 2013-09-11 | 2014-01-15 | 苏州萃智新技术开发有限公司 | Apple vinegar beverage production method |
| CN104293639A (en) * | 2014-10-28 | 2015-01-21 | 天地壹号饮料股份有限公司 | Apple vinegar fermentation production method |
-
2016
- 2016-08-31 CN CN201610770181.5A patent/CN106085808A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1221030A (en) * | 1998-11-27 | 1999-06-30 | 杨红岭 | Method for making vinegar from apple raw juice |
| CN102864066A (en) * | 2011-07-07 | 2013-01-09 | 徐州市贾汪区新天地葡萄种植专业合作社 | Sugar-free high-fiber apple vinegar and preparation method thereof |
| CN103504295A (en) * | 2013-09-11 | 2014-01-15 | 苏州萃智新技术开发有限公司 | Apple vinegar beverage production method |
| CN104293639A (en) * | 2014-10-28 | 2015-01-21 | 天地壹号饮料股份有限公司 | Apple vinegar fermentation production method |
Non-Patent Citations (2)
| Title |
|---|
| 徐茂挥，等: "《自己酿：DIY酿酱油、米酒、醋、味噌、豆腐乳等20种家用调味料》", 30 October 2015, 华夏出版社 * |
| 江英，等: "苹果制醋的研究", 《落叶果树》 * |
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| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20161109 |