CN106148156A - The manufacture method of calophyllum inophyllum fruit vinegar - Google Patents
The manufacture method of calophyllum inophyllum fruit vinegar Download PDFInfo
- Publication number
- CN106148156A CN106148156A CN201610843113.7A CN201610843113A CN106148156A CN 106148156 A CN106148156 A CN 106148156A CN 201610843113 A CN201610843113 A CN 201610843113A CN 106148156 A CN106148156 A CN 106148156A
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- China
- Prior art keywords
- calophyllum inophyllum
- fruit vinegar
- time
- add
- homogenizing
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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 the manufacture method of a kind of calophyllum inophyllum fruit vinegar, it is characterised in that described calophyllum inophyllum fruit vinegar processes through steps such as Feedstock treating, making beating, sugaring, alcohol fermentation, acetic fermentation, allotment, homogenizing, canning and sterilizing.Beneficial effect: the present invention provides a kind of nutritious, calophyllum inophyllum fruit vinegar flavouring agent of pure flavor, the most direct-edible, also serve as flavoring agent, eating method is various, calophyllum inophyllum fruit vinegar excellent taste after concentration, sour-sweet tasty and refreshing, the smell of fruits is very sweet, has effects such as improving appetite, facilitating digestion, skin maintenance.
Description
Technical field
The present invention relates to the manufacture method of a kind of fruit vinegar, especially relate to the manufacture method of a kind of calophyllum inophyllum fruit vinegar.
Background technology
Calophyllum inophyllum, has another name called Calophyllum etc., is Parietales, Guttiferae, Calophylum lanigerum arbor, and Caulis et folium euphorbiae milii contains substantial amounts of battalion
Supporting material, such as saccharide, multivitamin, organic acid etc., it is possible to supplement the nutrition of needed by human body, improve body function, it is right to strengthen
The resistance of disease.Vitamin, organic acid and content of tannin relatively horn of plenty in calophyllum inophyllum, can help gastrointestinal to disappear ingesta
Change, therefore can be used for treating the disease of dyspepsia dyspeptic abdominal distention.Calophyllum inophyllum fruit vinegar with calophyllum inophyllum as Raw material processing, there is not yet phase
Close report.
Summary of the invention
The present invention solves its technical problem and is adopted the technical scheme that:
A kind of manufacture method of calophyllum inophyllum fruit vinegar, it is characterised in that through Feedstock treating, sugaring, alcohol fermentation, acetic fermentation,
The steps such as allotment, homogenizing, tinning, sterilizing are made.
The manufacture method of a kind of calophyllum inophyllum fruit vinegar, specifically uses following steps:
A, Feedstock treating: the calophyllum inophyllum taking maturation is raw material, after removing Caulis et folium euphorbiae milii pit, impurity, cleaned, making beating processes, directly
Making beating, it is to avoid the loss of nutrient substance；
B, sugaring: take 10kg calophyllum inophyllum serosity, in serosity, add the berry sugar of 1kg, mix homogeneously；
C, alcohol fermentation: in sugaring rear slurry, add the active dry yeast of 0.08kg, it is 20 DEG C that temperature controls, 10 days time,
After fermentation ends, leaching juice, add the sucrose solution of 13%, carry out ferment in second time in bits, it is 20 DEG C that temperature controls, the time 7
My god, twice juice merges a cylinder, and ferment in second time makes the serosity of calophyllum inophyllum ferment more complete；
D, acetic fermentation: the alcoholic strength of alcohol fermentation rear slurry is adjusted to 7 °, adjust to 10kg in the feed liquid of alcoholic strength and add
Entering the acetic acid bacteria of 0.04kg, temperature controls 30 DEG C, ferments 20 days, and in sweat, every day stirs 3 times；
E, allotment: take calophyllum inophyllum fruit vinegar oleo stock 10kg, fructose 1kg, the ratio of citric acid 0.05kg are allocated, mix homogeneously；
F, homogenizing: being processed by mixed liquor homogenizing, temperature is 70 DEG C, and homogenization pressure is 25Mpa；
G, sterilization: use instantaneous sterilization method, temperature 90 DEG C, time 20s；
H, concentration: the calophyllum inophyllum fruit vinegar oleo stock after homogenizing uses the method for cryoconcentration concentrate, and moisture, when 20%, is stopped
Only concentrate；
I, canned, sterilizing: deployed fruit vinegar is carried out canned, canned after seal immediately, and in boiling water keep 15min, so
After gradually cool down, room temperature preservation.
Beneficial effect: the present invention provides a kind of nutritious, calophyllum inophyllum fruit vinegar flavouring agent of pure flavor, both can directly eat
With, also serve as flavoring agent, eating method is various, calophyllum inophyllum fruit vinegar excellent taste after concentration, sour-sweet tasty and refreshing, the smell of fruits is very sweet,
Having effects such as improving appetite, facilitating digestion, skin maintenance, the method also processes simplicity, the advantage being prone to grasp simultaneously.
Detailed description of the invention
Embodiment 1:
A kind of manufacture method of calophyllum inophyllum fruit vinegar, employing following steps:
A, Feedstock treating: the calophyllum inophyllum taking maturation is raw material, after removing Caulis et folium euphorbiae milii pit, impurity, cleaned, making beating processes, directly
Making beating, it is to avoid the loss of nutrient substance；
B, sugaring: take the blackberry serosity of the calophyllum inophyllum serosity of 8kg, 2kg, add the berry sugar of 1.1kg in serosity, and mixing is all
Even；
C, alcohol fermentation: add the active dry yeast of 0.12kg in sugaring rear slurry, it is 23 DEG C that temperature controls, 9 days time, sends out
After ferment terminates, leaching juice, add the sucrose solution of 14%, carry out ferment in second time in bits, it is 23 DEG C that temperature controls, 6 days time,
Twice juice merges a cylinder, and ferment in second time makes the serosity of calophyllum inophyllum ferment more complete；
D, acetic fermentation: the alcoholic strength of alcohol fermentation rear slurry is adjusted to 7.5 °, adjust to 10kg in the feed liquid of alcoholic strength
Adding the acetic acid bacteria of 0.05kg, temperature controls 33 DEG C, ferments 17 days, and in sweat, every day stirs 3 times；
E, allotment: take calophyllum inophyllum fruit vinegar oleo stock 10kg, wolfberry juice 2kg, fructose 1.5kg, the ratio of citric acid 0.08kg are adjusted
Join, mix homogeneously；
F, homogenizing: being processed by mixed liquor homogenizing, temperature is 75 DEG C, and homogenization pressure is 23Mpa；
G, sterilization: use instantaneous sterilization method, temperature 93 DEG C, time 18s；
H, concentration: the calophyllum inophyllum fruit vinegar oleo stock after homogenizing uses the method for cryoconcentration concentrate, and moisture, when 23%, is stopped
Only concentrate；
I, canned, sterilizing: deployed fruit vinegar is carried out canned, canned after seal immediately, and in boiling water keep 15min, so
After gradually cool down, room temperature preservation.
Embodiment 2:
A kind of manufacture method of calophyllum inophyllum fruit vinegar, employing following steps:
A, Feedstock treating: the calophyllum inophyllum taking maturation is raw material, after removing Caulis et folium euphorbiae milii pit, impurity, cleaned, making beating processes, directly
Making beating, it is to avoid the loss of nutrient substance；
B, sugaring: take the Fructus Mori serosity of the calophyllum inophyllum serosity of 7kg, 3kg, add the berry sugar of 1.2kg in serosity, and mixing is all
Even；
C, alcohol fermentation: add the active dry yeast of 0.16kg in sugaring rear slurry, it is 25 DEG C that temperature controls, 8 days time, sends out
After ferment terminates, leaching juice, add the sucrose solution of 15%, carry out ferment in second time in bits, it is 25 DEG C that temperature controls, 5 days time,
Twice juice merges a cylinder, and ferment in second time makes the serosity of calophyllum inophyllum ferment more complete；
D, acetic fermentation: the alcoholic strength of alcohol fermentation rear slurry is adjusted to 8 °, adjust to 10kg in the feed liquid of alcoholic strength and add
Entering the acetic acid bacteria of 0.06kg, temperature controls 35 DEG C, ferments 15 days, and in sweat, every day stirs 4 times；
E, allotment: take calophyllum inophyllum fruit vinegar oleo stock 10kg, Herba Solani Nigri juice 2kg, fructose 2kg, the ratio of citric acid 0.1kg are allocated,
Mix homogeneously；
F, homogenizing: being processed by mixed liquor homogenizing, temperature is 80 DEG C, and homogenization pressure is 20Mpa；
G, sterilization: use instantaneous sterilization method, temperature 95 DEG C, time 15s；
H, concentration: the calophyllum inophyllum fruit vinegar oleo stock after homogenizing uses the method for cryoconcentration concentrate, and moisture, when 25%, is stopped
Only concentrate；
I, canned, sterilizing: deployed fruit vinegar is carried out canned, canned after seal immediately, and in boiling water keep 15min, so
After gradually cool down, room temperature preservation.
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 manufacture method of a calophyllum inophyllum fruit vinegar, it is characterised in that employing following steps:
A, Feedstock treating: the calophyllum inophyllum taking maturation is raw material, after removing Caulis et folium euphorbiae milii pit, impurity, cleaned, making beating processes, directly
Making beating, it is to avoid the loss of nutrient substance；
B, sugaring: take 10kg calophyllum inophyllum serosity, in serosity, add the berry sugar of 1kg, mix homogeneously；
C, alcohol fermentation: in sugaring rear slurry, add the active dry yeast of 0.08kg, it is 20 DEG C that temperature controls, 10 days time,
After fermentation ends, leaching juice, add the sucrose solution of 13%, carry out ferment in second time in bits, it is 20 DEG C that temperature controls, the time 7
My god, twice juice merges a cylinder, and ferment in second time makes the serosity of calophyllum inophyllum ferment more complete；
D, acetic fermentation: the alcoholic strength of alcohol fermentation rear slurry is adjusted to 7 °, adjust to 10kg in the feed liquid of alcoholic strength and add
Entering the acetic acid bacteria of 0.04kg, temperature controls 30 DEG C, ferments 20 days, and in sweat, every day stirs 3 times；
E, allotment: take calophyllum inophyllum fruit vinegar oleo stock 10kg, fructose 1kg, the ratio of citric acid 0.05kg are allocated, mix homogeneously；
F, homogenizing: being processed by mixed liquor homogenizing, temperature is 70 DEG C, and homogenization pressure is 25Mpa；
G, sterilization: use instantaneous sterilization method, temperature 90 DEG C, time 20s；
H, concentration: the calophyllum inophyllum fruit vinegar oleo stock after homogenizing uses the method for cryoconcentration concentrate, and moisture, when 20%, is stopped
Only concentrate；
I, canned, sterilizing: deployed fruit vinegar is carried out canned, canned after seal immediately, and in boiling water keep 15min, so
After gradually cool down, room temperature preservation.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610843113.7A CN106148156A (en) | 2016-09-23 | 2016-09-23 | The manufacture method of calophyllum inophyllum fruit vinegar |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610843113.7A CN106148156A (en) | 2016-09-23 | 2016-09-23 | The manufacture method of calophyllum inophyllum fruit vinegar |
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| CN106148156A true CN106148156A (en) | 2016-11-23 |
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| CN201610843113.7A Withdrawn CN106148156A (en) | 2016-09-23 | 2016-09-23 | The manufacture method of calophyllum inophyllum fruit vinegar |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107853614A (en) * | 2017-10-16 | 2018-03-30 | 天津科技大学 | A kind of compound vinegar egg juice with effect of weight reducing and preparation method and application |
| CN108913523A (en) * | 2018-07-17 | 2018-11-30 | 山东省农业科学院农产品研究所 | A kind of preparation method and application of fermented type calophyllum inophyllum fruit vinegar powder |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104059845A (en) * | 2014-06-25 | 2014-09-24 | 刘永 | Manufacturing method of fructus broussonetiae fruit vinegar |
| CN105062855A (en) * | 2014-03-30 | 2015-11-18 | 南陵县石斛产业协会 | Brewing method of semen euryales duchesnea indica fruit vinegar |
| CN105802829A (en) * | 2016-06-10 | 2016-07-27 | 彭超昀莉 | Process for brewing prunus tomentosa fruit vinegar |
-
2016
- 2016-09-23 CN CN201610843113.7A patent/CN106148156A/en not_active Withdrawn
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105062855A (en) * | 2014-03-30 | 2015-11-18 | 南陵县石斛产业协会 | Brewing method of semen euryales duchesnea indica fruit vinegar |
| CN104059845A (en) * | 2014-06-25 | 2014-09-24 | 刘永 | Manufacturing method of fructus broussonetiae fruit vinegar |
| CN105238669A (en) * | 2014-06-25 | 2016-01-13 | 刘永 | Making method of fructus broussonetiae fruit vinegar |
| CN105802829A (en) * | 2016-06-10 | 2016-07-27 | 彭超昀莉 | Process for brewing prunus tomentosa fruit vinegar |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107853614A (en) * | 2017-10-16 | 2018-03-30 | 天津科技大学 | A kind of compound vinegar egg juice with effect of weight reducing and preparation method and application |
| CN108913523A (en) * | 2018-07-17 | 2018-11-30 | 山东省农业科学院农产品研究所 | A kind of preparation method and application of fermented type calophyllum inophyllum fruit vinegar powder |
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Application publication date: 20161123 |
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