CN106174257A - Special pickled grape - Google Patents
Special pickled grape Download PDFInfo
- Publication number
- CN106174257A CN106174257A CN201610520517.2A CN201610520517A CN106174257A CN 106174257 A CN106174257 A CN 106174257A CN 201610520517 A CN201610520517 A CN 201610520517A CN 106174257 A CN106174257 A CN 106174257A
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- CN
- China
- Prior art keywords
- vitis viniferae
- fructus vitis
- fruit
- grape
- parts
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Abstract
The invention discloses a kind of special pickled grape, it is characterized in that, component including following weight portion: white sugar 120 150 parts, Fructus Vitis viniferae 400 600 parts, Sal 0.5 1.5 parts, maltodextrin 24 parts, compounding strain 0.05 part, citric acid 0.5 part, disodiumedetate 0.5 1.5 parts, D sodium erythorbate 36 parts.The Fructus Vitis viniferae bright color that the present invention is brewed, acomia dim phenomenon, taste is suitable, firmly gets consumers.
Description
Technical field
The present invention relates to a kind of brewed fruit, particularly relate to a kind of special pickled grape.
Background technology
Fructus Vitis viniferae has high nutritive value, and it can preferably stop thrombosis than aspirin, and can reduce people
Body serum cholesterol level, reduces hematoblastic cohesiveness, and prevention cardiovascular and cerebrovascular disease is had certain effect；And containing strong in Fructus Vitis viniferae
Antioxidant flavonoid and the anticancer trace element of one, can defying age and prevent healthy cell canceration, stop cancerous cell diffusion.And
Sugar in kyoto grape is mainly glucose, can quickly be absorbed by the body, enjoy consumers.But in the market
Grape product instant primarily as fresh fruit, be processed into dried Fructus Vitis viniferae or make tinned fruit, kind is more single,
It is available for being limited in scope of consumer's selection, it is impossible to meet the demand of some specific crowd.
Summary of the invention
The present invention provides a kind of special pickled grape, including the component of following weight portion: white sugar 120-150 part, Fructus Vitis viniferae
400-600 part, Sal 0.5-1.5 part, maltodextrin 2-4 part, compounding 0.05 part of (Lactobacillus plantarum: Lactobacillus brevis: goldbeater's skin of strain
Leukonid=3:1:1) citric acid 0.5 part, disodiumedetate 0.5-1.5 part, sodium D-isoascorbate 3-6 part.
The present invention also provides for a kind of brewed liquid of Fructus Vitis viniferae, including the component of following weight portion: white sugar 120-150 part, Sal
0.5-1.5 part, maltodextrin 2-4 part, compounding strain 0.05 part (Lactobacillus plantarum: Lactobacillus brevis: Leuconostoc mesenteroides=3:1:
1), citric acid 0.5 part, disodiumedetate 0.5-1.5 part, sodium D-isoascorbate 3-6 part.
The present invention also provides for the brewing method of a kind of Fructus Vitis viniferae, comprises the steps:
A, the selecting of Fructus Vitis viniferae, clean: selecting fruit ear natural, complete, compact, without scab, anosis fruit, fruit grain size is uniform,
The fresh cleaning of fruit, the Fructus Vitis viniferae of free from extraneous odour, the Fructus Vitis viniferae that then will be singled out cleans up；
B, remove the peel, soak: the skin of Fructus Vitis viniferae is removed, is then immersed in the saline solution of 1%-2%；
C, blanching: the grape berry of peeling is poured in the water of 90 DEG C and pull out after blanching 30s-1min, drain away the water；
D, tinning: being loaded by grape berry while hot in the glass jar of sterilization, be then injected into brewed liquid, brewed formula of liquid is as follows:
White sugar 120-150 part, Sal 0.5-1.5 part, maltodextrin 2-4 part, compounding strain 0.05 part (Lactobacillus plantarum: short breast bar
Bacterium: Leuconostoc mesenteroides=3:1:1), citric acid 0.5 part, disodiumedetate 0.5-1.5 part, sodium D-isoascorbate
3-6 part.
After E, fermentation 25-40d, add 0.5 part of sodium benzoate, go out tank.
Sterilize after F, packaging, obtain finished product.
Beneficial effect:
Solve the phenomenon that Fructus Vitis viniferae color after brewed is obscure, mouthfeel is the best.
Once having people also brewed Fructus Vitis viniferae to be cooked research, having no alternative to solve that its brewed rear color is obscure, the best the asking of mouthfeel
Topic；And the pickled grape new product bright color of this technological invention is the most obscure, taste is suitable.
A kind of new-type special pickled grape, changes the present situation that Grape processing product category is single.
Fructus Vitis viniferae, with its abundant nutritive value, enjoys the favor of consumer.But the following process product with Fructus Vitis viniferae as raw material
Kind is more single, it is impossible to meet the requirement that people are the highest.And this new product is as a kind of special pickled grape, greatly it is subject to
Liking to consumer.
Detailed description of the invention
Embodiment 1,
A, the selecting of Fructus Vitis viniferae, clean: selecting fruit ear natural, complete, compact, without scab, anosis fruit, fruit grain size is uniform,
The fresh cleaning of fruit, the Fructus Vitis viniferae of free from extraneous odour, the Fructus Vitis viniferae that then will be singled out cleans up.
B, remove the peel, soak: the skin of Fructus Vitis viniferae is removed, is then immersed in the saline solution of 1%-2%.
C, blanching: the grape berry of peeling is poured in the water of 90 DEG C and pull out after blanching 30s-1min, drain away the water.
D, tinning: being loaded by grape berry while hot in the glass jar of sterilization, be then injected into brewed liquid, brewed formula of liquid is as follows:
White sugar 140g, Sal 1g, maltodextrin 3g, compounding strain 0.05g (Lactobacillus plantarum: Lactobacillus brevis: goldbeater's skin is bright
Beading bacterium=3:1:1), citric acid 0.5g, disodiumedetate 1g, sodium D-isoascorbate 4g.
After E, fermentation 25-40d, add 0.5g sodium benzoate, go out tank.
Sterilize after F, packaging, obtain finished product, preserve or transport.
Embodiment 2,
A, the selecting of Fructus Vitis viniferae, clean: selecting fruit ear natural, complete, compact, without scab, anosis fruit, fruit grain size is uniform,
The fresh cleaning of fruit, the Fructus Vitis viniferae of free from extraneous odour, the Fructus Vitis viniferae that then will be singled out cleans up.
B, remove the peel, soak: the skin of Fructus Vitis viniferae is removed, is then immersed in the saline solution of 1%-2%.
C, blanching: the grape berry of peeling is poured in the water of 90 DEG C and pull out after blanching 30s-1min, drain away the water.
D, tinning: being loaded by grape berry while hot in the glass jar of sterilization, be then injected into brewed liquid, brewed formula of liquid is as follows:
White sugar 120g, Sal 0.5g, maltodextrin 2g, compounding strain 0.05g (Lactobacillus plantarum: Lactobacillus brevis: goldbeater's skin
Leukonid=3:1:1), citric acid 0.5g, disodiumedetate 0.5g, sodium D-isoascorbate 3g.
After E, fermentation 25-40d, add 0.5g sodium benzoate, go out tank.
Sterilize after F, packaging, obtain finished product, preserve or transport.
Embodiment 3,
A, the selecting of Fructus Vitis viniferae, clean: selecting fruit ear natural, complete, compact, without scab, anosis fruit, fruit grain size is uniform,
The fresh cleaning of fruit, the Fructus Vitis viniferae of free from extraneous odour, the Fructus Vitis viniferae that then will be singled out cleans up.
B, remove the peel, soak: the skin of Fructus Vitis viniferae is removed, is then immersed in the saline solution of 1%-2%.
C, blanching: the grape berry of peeling is poured in the water of 90 DEG C and pull out after blanching 30s-1min, drain away the water.
D, tinning: being loaded by grape berry while hot in the glass jar of sterilization, be then injected into brewed liquid, brewed formula of liquid is as follows:
White sugar 150g, Sal 1.5g, maltodextrin 4g, compounding strain 0.05g (Lactobacillus plantarum: Lactobacillus brevis: goldbeater's skin
Leukonid=3:1:1), citric acid 0.5g, disodiumedetate 1.5g, sodium D-isoascorbate 6g.
After E, fermentation 25-40d, add 0.05% sodium benzoate, go out tank.
Sterilize after F, packaging, obtain finished product, preserve or transport.
Claims (4)
1. a special pickled grape, it is characterised in that include the component of following weight portion: white sugar 120-150 part, Fructus Vitis viniferae 400-
600 parts, Sal 0.5-1.5 part, maltodextrin 2-4 part, compounding strain 0.05 part, citric acid 0.5 part, disodiumedetate
0.5-1.5 part, sodium D-isoascorbate 3-6 part.
2. as claimed in claim 1 pickled grape, it is characterised in that component and the weight proportion of described compounding strain be: plant breast
Bacillus: Lactobacillus brevis: Leuconostoc mesenteroides=3:1:1.
3. the brewed liquid of Fructus Vitis viniferae, it is characterised in that include the component of following weight portion: white sugar 120-150 part, Sal 0.5-
1.5 parts, maltodextrin 2-4 part, compounding strain 0.05 part, citric acid 0.5 part, disodiumedetate 0.5-1.5 part, D-is different
Sodium ascorbate 3-6 part.
4. the brewing method of a Fructus Vitis viniferae, it is characterised in that comprise the steps:
A, the selecting of Fructus Vitis viniferae, clean: selecting fruit ear natural, complete, compact, without scab, anosis fruit, fruit grain size is uniform, fruit
Fresh cleaning, the Fructus Vitis viniferae of free from extraneous odour, the Fructus Vitis viniferae that then will be singled out cleans up；
B, remove the peel, soak: the skin of Fructus Vitis viniferae is removed, is then immersed in the saline solution of 1%-2%；
C, blanching: the grape berry of peeling is poured in the water of 90 DEG C and pull out after blanching 30s-1min, drain away the water；
D, tinning: being loaded by grape berry while hot in the glass jar of sterilization, be then injected into brewed liquid, brewed formula of liquid is as follows: white sand
Sugar 120-150 part, Sal 0.5-1.5 part, maltodextrin 2-4 part, compounding 0.05 part of (Lactobacillus plantarum: Lactobacillus brevis: intestinal of strain
Film leukonid=3:1:1), citric acid 0.5 part, disodiumedetate 0.5-1.5 part, sodium D-isoascorbate 3-6 part；
After E, fermentation 25-40d, add 0.5 part of sodium benzoate, go out tank；
Sterilize after F, packaging, obtain finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610520517.2A CN106174257A (en) | 2016-06-30 | 2016-06-30 | Special pickled grape |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610520517.2A CN106174257A (en) | 2016-06-30 | 2016-06-30 | Special pickled grape |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106174257A true CN106174257A (en) | 2016-12-07 |
Family
ID=57465119
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610520517.2A Pending CN106174257A (en) | 2016-06-30 | 2016-06-30 | Special pickled grape |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106174257A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101912100A (en) * | 2010-08-18 | 2010-12-15 | 四川省吉香居食品有限公司 | Method for continuously fermenting pickle with low salt |
| CN104187515A (en) * | 2014-08-25 | 2014-12-10 | 史占彪 | Preparation method of sour, sweet and spicy hot pickled apple vegetables |
-
2016
- 2016-06-30 CN CN201610520517.2A patent/CN106174257A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101912100A (en) * | 2010-08-18 | 2010-12-15 | 四川省吉香居食品有限公司 | Method for continuously fermenting pickle with low salt |
| CN104187515A (en) * | 2014-08-25 | 2014-12-10 | 史占彪 | Preparation method of sour, sweet and spicy hot pickled apple vegetables |
Non-Patent Citations (1)
| Title |
|---|
| 刘兴华: ""西瓜和苹果的腌制技术"", 《食品科学》 * |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| TA01 | Transfer of patent application right |
Effective date of registration: 20190321 Address after: 432400 Private Economic Park in Yingcheng City, Hubei Province Applicant after: The benefits of salt tang (Yingcheng) health salt Salt Co. Ltd. Address before: 610000 Chengdu City, Sichuan Province, Tianfu New District, Xinglongchang Town Community Street 57, Building 2, Unit 1, No. 9 Applicant before: Chengdu Yiyantang Condiments Co., Ltd. |
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| TA01 | Transfer of patent application right | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20161207 |
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| RJ01 | Rejection of invention patent application after publication |