CN106213094A - A kind of manufacture method of sweet corn ginkgo nut vinegar beverage - Google Patents
A kind of manufacture method of sweet corn ginkgo nut vinegar beverage Download PDFInfo
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- CN106213094A CN106213094A CN201610230876.4A CN201610230876A CN106213094A CN 106213094 A CN106213094 A CN 106213094A CN 201610230876 A CN201610230876 A CN 201610230876A CN 106213094 A CN106213094 A CN 106213094A
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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
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- 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 present invention discloses the manufacture method of a kind of sweet corn ginkgo nut vinegar beverage, A, by sweet corn juice, gingko juice according to mass ratio: gingko juice: sweet corn juice=1: 3 stir to obtain mixed liquor；B, in mixed liquor add white sugar；The active dry yeast bacterium that C, addition have activated, adjusts original ph with citric acid, carries out alcohol fermentation；D, in the raw wine after alcohol fermentation add high spirit adjust alcoholic strength, add acetic acid bacteria, carry out acetic fermentation；E, will fermentation after fruit vinegar be centrifuged；F, will centrifugal after fruit vinegar ultrafiltration；G, carry out Beverage Service with the fruit vinegar after ultrafiltration and use homogenizer homogenizing；H, by fruit vinegar former after ultrafiltration or load in the carafe cleaned up through allotment, the fruit vinegar beverage filling machine that obtains of homogenizing and obtain finished product.Provide the benefit that: sweet corn and Semen Ginkgo, as raw material, the fruit vinegar heavy flavour of vinegar fragrance produced, have the fragrance of dense sweet corn and Semen Ginkgo, and color and luster is clear, are a kind of new beverages with health role.
Description
Technical field
The present invention relates to the manufacture method of a kind of fruit vinegar beverage, be specifically related to the making of a kind of sweet corn ginkgo nut vinegar beverage
Method.
Background technology
Sweet corn, also referred to as vegetable corn, be American-European, one of vegetables of developed country such as Korea S and Japan.Sweet corn
It is the health-care good product in coarse grain, every 100 grams of Semen Maydiss contains: 85 grams of protein, 4.3 grams of fat, saccharide 72.2 grams, energy 1398.4
Kilojoule, calcium 22 milligrams, 120 milligrams of phosphorus, ferrum 1.6 milligrams, additionally contains vitamin B1B2, vitamin E, provitamin A (Radix Dauci Sativae
Element), nicotinic acid and trace element-selenium, magnesium etc.；Its plumule contains 52% unsaturated fatty acid, is 45 times of polished rice essence face；Semen Maydis oil
Rich in vitamin E, vitamin A, lecithin and magnesium etc., be up to 50% containing linoleic acid, the nutrition enriched due to it, Yi Jitian,
Fresh, crisp, the characteristic such as tender, by the favorable comment of consumer of all circles.
Semen Ginkgo (Ginkgo Biloba Linn), has another name called Semen Ginkgo, Herba Sedi Multicaulis, garcinia mangostana etc., belongs to gymnosperm Ginkgoaceae
(Ginkgoaceace), undergraduate course only 1 belongs to a kind, main product China, is Relict Plant the most ancient in existing seed plant, occurs in
Before several hundred million years, and it becomes extinct the most with the every other plant of guiding principle, is known as living fossil.The value of Semen Ginkgo be mainly reflected in edible and
Medicinal.The kernel of Semen Ginkgo is nutritious, except containing 67.6% starch, the protein of 13.1%, the fat of 2.9%, l.6%
Poly-pentose, the ash of 3.4%, possibly together with functional components such as vitamin C, riboflavin, carotene, Ginnol, bilobols, and
The trace element such as calcium, phosphorus, ferrum, magnesium, potassium.It is to prevent and treat the medical material that hypertension, heart disease are important.
Fruit vinegar is with fruit or Fruit quality leftover bits and pieces as primary raw material, through alcohol fermentation, acetic fermentation brew
A kind of new beverage with health role, fruit vinegar has the biggest benefit to the person, and Develop new product fruit vinegar, digs the most further
The health-care effect of pick fruit vinegar, makes more crowd be benefited, is the Main way of current fruit vinegar manufacturer technical research.
Summary of the invention
The problem existed for above-mentioned prior art, the present invention provides the making side of a kind of sweet corn ginkgo nut vinegar beverage
Method, mouthfeel is soft, and tart flavour is dense, and sweet and sour taste is useful to the person.
To achieve these goals, the technical solution used in the present invention is: the making of a kind of sweet corn ginkgo nut vinegar beverage
Method, comprises the following steps:
A, mixing preparation: by the sweet corn juice after enzymolysis, gingko juice according to mass ratio: gingko juice: sweet corn juice=1: 3 stirrings are all
Even, obtain mixed liquor；
B, pol adjust: add white sugar in described mixed liquor and make the initial pol of mixed liquor be adjusted to 16～18%；
C, alcohol fermentation: adding the Angel active dry yeast bacterium activated, mass percent is 0.03～0.05%, carries out ethanol
Fermentation, adjusts initial pH=4～5 with citric acid, and fermentation temperature is 24～32 DEG C, and fermentation duration is 2～4 days；Described activity
In dry yeast 5% sucrose solution after sterilization, 26～32 DEG C activation 30～50min；
D, acetic fermentation: after in the raw wine after alcohol fermentation, addition high spirit adjusts fermentation first at the beginning of mixed liquor
Beginning alcoholic strength is 8%, adds acetic acid bacteria, and mass percent is 1.5～1.7%, carries out acetic fermentation；Fermentation acid-base value is pH=4
～4.5, fermentation temperature is 28～34 DEG C, ferments 4～5 days, is stirred while fermentation, and its mixing speed is 120～160
Rev/min；
E, centrifugal: by the fruit vinegar after fermentation under the rotating speed of 3000～4000r/min centrifugal 20～30min, to collect supernatant, remove
Macroscopic solid content and impurity is gone to improve fruit vinegar stability and transparency；
F, ultrafiltration: the fruit vinegar fruit vinegar filter ultrafiltration after being centrifuged, operation pressure 15～25psi, operation temperature 30～35 DEG C,
Feed velocity 4～6L/h, ultrafiltration time 15～20min, remove and cause that former fruit vinegar is muddy, the high molecular weight protein of precipitation, pigment, really
The impurity components such as glue, Plant fiber, antibacterial, yeast, improve the stability of fruit vinegar further；
G, Beverage Service, homogenizing: the former vinegar mass percent after ultrafiltration is 8～12%, and sucrose mass percent is 8～12%, sweet
Maize and ginkgo Composite Milk mass percent is 50～70%, and citric acid mass percent is 0.12～0.16%, and remaining is supplied with water；
Use homogenizer homogenizing, operation 25～30MPa, 55～60 DEG C of homogenizing of pressure twice；
H, fill, sterilizing: by the former fruit vinegar after ultrafiltration or clean dry through allocating the fruit vinegar beverage filling machine loading obtained
In clean carafe, 75～80 DEG C of sterilizations 15～20min, obtain finished product.
The invention have the benefit that sweet corn and Semen Ginkgo, as raw material, the fruit vinegar heavy flavour of vinegar fragrance produced, have dense
Sweet corn and the fragrance of Semen Ginkgo, color and luster is clear, is a kind of new beverage with health role, it is possible to enhance metabolism,
Regulation acid-base balance, allaying tiredness, raising immunity of organisms, blood circulation promoting, appetite-stimulating indigestion-relieving, fat-reducing etc. act on.
Detailed description of the invention
The invention will be further described below.
Embodiment 1:
The manufacture method of sweet corn ginkgo nut vinegar beverage:
A, mixing preparation: by the sweet corn juice after enzymolysis, gingko juice according to mass ratio: gingko juice: sweet corn juice=1: 3 stirrings are all
Even, obtain mixed liquor；
B, pol adjust: add white sugar in described mixed liquor and make the initial pol of mixed liquor be adjusted to 16%；
C, alcohol fermentation: add the Angel active dry yeast bacterium 0.03% activated, carry out alcohol fermentation, at the beginning of adjusting with citric acid
Beginning pH=4, fermentation temperature is 24 DEG C, and fermentation duration is 2 days；In described active dry yeast 5% sucrose solution after sterilization,
26 DEG C of activation 30min；
D, acetic fermentation: after in the raw wine after alcohol fermentation, addition high spirit adjusts fermentation first at the beginning of mixed liquor
Beginning alcoholic strength is 8%, adds acetic acid bacteria 1.5%, carries out acetic fermentation；Fermentation acid-base value is pH=4, and fermentation temperature is 28 DEG C, sends out
Ferment 4 days, is stirred while fermentation, and its mixing speed is 120 revs/min；
E, centrifugal: by the fruit vinegar centrifugal 20min under the rotating speed of 3000r/min after fermentation, to collect supernatant, remove naked eyes visible
Solid content and impurity improve fruit vinegar stability and transparency；
F, ultrafiltration: the fruit vinegar fruit vinegar filter ultrafiltration after being centrifuged, operation pressure 15psi, operation temperature 30 DEG C, feed velocity
4L/h, ultrafiltration time 15min, remove and cause that former fruit vinegar is muddy, the high molecular weight protein of precipitation, pigment, pectin, Plant fiber, thin
The impurity component such as bacterium, yeast, improves the stability of fruit vinegar further；
G, Beverage Service, homogenizing: the former vinegar 8% after ultrafiltration, sucrose 8%, sweet corn Semen Ginkgo Composite Milk 50%, citric acid 0.12%, its
Remaining water is supplied；Use homogenizer homogenizing, operation pressure 25MPa, 55 DEG C of homogenizing twice；
H, fill, sterilizing: by the former fruit vinegar after ultrafiltration or clean dry through allocating the fruit vinegar beverage filling machine loading obtained
In clean carafe, 75 DEG C of sterilization 15min, obtain finished product.
Embodiment 2:
The manufacture method of sweet corn ginkgo nut vinegar beverage:
A, mixing preparation: by the sweet corn juice after enzymolysis, gingko juice according to mass ratio: gingko juice: sweet corn juice=1: 3 stirrings are all
Even, obtain mixed liquor；
B, pol adjust: add white sugar in described mixed liquor and make the initial pol of mixed liquor be adjusted to 18%；
C, alcohol fermentation: add the Angel active dry yeast bacterium 0.05% activated, carry out alcohol fermentation, at the beginning of adjusting with citric acid
Beginning pH=5, fermentation temperature is 32 DEG C, and fermentation duration is 4 days；In described active dry yeast 5% sucrose solution after sterilization,
32 DEG C of activation 50min；
D, acetic fermentation: after in the raw wine after alcohol fermentation, addition high spirit adjusts fermentation first at the beginning of mixed liquor
Beginning alcoholic strength is 8%, adds acetic acid bacteria 1.7%, carries out acetic fermentation；Fermentation acid-base value is pH=4.5, and fermentation temperature is 34 DEG C,
Fermenting 5 days, be stirred while fermentation, its mixing speed is 160 revs/min；
E, centrifugal: by the fruit vinegar centrifugal 30min under the rotating speed of 4000r/min after fermentation, to collect supernatant, remove naked eyes visible
Solid content and impurity improve fruit vinegar stability and transparency；
F, ultrafiltration: the fruit vinegar fruit vinegar filter ultrafiltration after being centrifuged, operation pressure 25psi, operation temperature 35 DEG C, feed velocity
6L/h, ultrafiltration time 20min, remove and cause that former fruit vinegar is muddy, the high molecular weight protein of precipitation, pigment, pectin, Plant fiber, thin
The impurity component such as bacterium, yeast, improves the stability of fruit vinegar further；
G, Beverage Service, homogenizing: the former vinegar 12% after ultrafiltration, sucrose 12%, sweet corn Semen Ginkgo Composite Milk 70%, citric acid 0.16%,
Remaining is supplied with water；Use homogenizer homogenizing, operation pressure 30MPa, 60 DEG C of homogenizing twice；
H, fill, sterilizing: by the former fruit vinegar after ultrafiltration or clean dry through allocating the fruit vinegar beverage filling machine loading obtained
In clean carafe, 75～80 DEG C of sterilization 20min, obtain finished product.
Embodiment 3:
The manufacture method of sweet corn ginkgo nut vinegar beverage:
A, mixing preparation: by the sweet corn juice after enzymolysis, gingko juice according to mass ratio: gingko juice: sweet corn juice=1: 3 stirrings are all
Even, obtain mixed liquor；
B, pol adjust: add white sugar in described mixed liquor and make the initial pol of mixed liquor be adjusted to 17%；
C, alcohol fermentation: add the Angel active dry yeast bacterium 0.04% activated, carry out alcohol fermentation, at the beginning of adjusting with citric acid
Beginning pH=4.5, fermentation temperature is 28 DEG C, and fermentation duration is 3 days；Described active dry yeast 5% sucrose solution after sterilization
In, 28 DEG C activation 40min；
D, acetic fermentation: after in the raw wine after alcohol fermentation, addition high spirit adjusts fermentation first at the beginning of mixed liquor
Beginning alcoholic strength is 8%, adds acetic acid bacteria 1.6%, carries out acetic fermentation；Fermentation acid-base value is pH=4, and fermentation temperature is 30 DEG C, sends out
Ferment 5 days, is stirred while fermentation, and its mixing speed is 140 revs/min；
E, centrifugal: by the fruit vinegar centrifugal 25min under the rotating speed of 3500r/min after fermentation, to collect supernatant, remove naked eyes visible
Solid content and impurity improve fruit vinegar stability and transparency；
F, ultrafiltration: the fruit vinegar fruit vinegar filter ultrafiltration after being centrifuged, operation pressure 20psi, operation temperature 33 DEG C, feed velocity
5L/h, ultrafiltration time 18min, remove and cause that former fruit vinegar is muddy, the high molecular weight protein of precipitation, pigment, pectin, Plant fiber, thin
The impurity component such as bacterium, yeast, improves the stability of fruit vinegar further；
G, Beverage Service, homogenizing: the former vinegar 10% after ultrafiltration, sucrose 10%, sweet corn Semen Ginkgo Composite Milk 60%, citric acid 0.14%,
Remaining is supplied with water；Use homogenizer homogenizing, operation pressure 28MPa, 58 DEG C of homogenizing twice；
H, fill, sterilizing: by the former fruit vinegar after ultrafiltration or clean dry through allocating the fruit vinegar beverage filling machine loading obtained
In clean carafe, 78 DEG C of sterilization 18min, obtain finished product.
Soft in order to ensure fruit vinegar taste, color and luster is clear, has the fragrance of dense sweet corn and Semen Ginkgo, each step
It is critical that, for this:
In step A, the preparation method of sweet corn juice is:
A. cleaning is screened: select the neat fresh sweet corn kernel of full grains, granularity or quick-freezing sweet corn kernel to thaw, remove wherein
Black grain, grain of damaging by worms, Stigma Maydis and foreign material, clean up with circulating water；
B. heat treatment: use jacketed pan or continuous way precooker, by above-mentioned sweet corn kernel with 95～100 DEG C of hot water precook 10～
15min, be then cooled to 70～80 DEG C standby；
C. making beating: add 70～80 DEG C of distilled water in the above-mentioned sweet corn kernel softened completely, pulls an oar uniform to serosity, without substantially
Granule, during making beating, amount of water is 3 times of raw material weight；
D. ferment treatment: adding Thermostable α-Amylase in above-mentioned sweet corn pulp and liquefy, enzyme concentration is that 3500U/100g is sweet
Semen Maydis pulp, pH are 6～6.5, liquefaction 20～30min at 90～95 DEG C；Being subsequently adding saccharifying enzyme and carry out saccharifying, enzyme concentration is
30000U/100g sweet corn pulp, pH be 5～5.5, in 60～65 DEG C of saccharifying 50～60min, adjust pH value with citric acid；
E. enzyme denaturing: the sweet corn pulp after saccharifying is warming up to 95～100 DEG C, heats 3～5min, inactive enzyme；
F. filter: the sweet corn pulp after enzyme denaturing is filtered, removes bulky grain therein and impurity, obtain the sweet corn juice of clarification.
In step A, the preparation method of gingko juice is:
A. Semen Ginkgo is shelled, removes the peel: Semen Ginkgo is shelled, and ginkgo kernel is put into burn 10～15min in 95～100 DEG C of hot water, with
Peeling is rinsed afterwards with 40～45 DEG C of clear water.
B. making beating: add Semen Ginkgo quality 5～the clear water of 8 times, Semen Ginkgo is beaten into the homogeneous latex emulsion without obvious granule.
C. gelatinizing: be placed in water bath with thermostatic control by Semen Ginkgo breast, adds 5 times of clear water of raw materials quality, 85 DEG C of gelatinizing 20min.
D. enzymolysis: after gelatinizing, cooling, interpolation 0.2～0.4% midrange thermal stable amylase and 0.2～0.4% alkaline protease,
At 60～65 DEG C of enzymolysis 30～40min.
E. enzyme denaturing: the Semen Ginkgo after enzymolysis is starched and is warming up to 85～90 DEG C, heat 5～10min, inactive enzyme；
F. filter: the Semen Ginkgo after enzyme denaturing is starched and filters, remove bulky grain therein and impurity, obtain the gingko juice of clarification.
Following table is fruit vinegar beverage sensory evaluation scores standard scale:
Tissue ordinary consumer 3, fruit vinegar industry specialists 3, sense organ criticism teacher 3 totally 9 people taste what the present invention provided respectively
Any two kinds of fruit vinegars common on sweet corn Semen Ginkgo fruit vinegar and market: fruit vinegar A, fruit vinegar B, carry out fruit vinegar beverage sense organ according to upper table
Scoring, appraisal result such as following table:
By ordinary consumer, fruit vinegar industry specialists, sense organ criticism teacher tastes sweet corn Semen Ginkgo fruit vinegar and the market that the present invention provides
Upper common any two kinds of fruit vinegars: fruit vinegar A, the sweet corn Semen Ginkgo that the present invention provides can clearly be found out by the grade form after fruit vinegar B
Fruit vinegar is either superior to fruit vinegar common on market on flavour, abnormal smells from the patient or color and luster, and in above-described embodiment 2, formula makes
Sweet corn Semen Ginkgo fruit vinegar quality optimal.
Through producer's tracking verification, the fat consumer of the sweet corn Semen Ginkgo fruit vinegar that the most edible present invention provides is in body weight side
All there is decline in various degree in face, the present invention using sweet corn and Semen Ginkgo as primary raw material, the fruit vinegar heavy flavour of vinegar fragrance produced,
Having the fragrance of dense sweet corn and Semen Ginkgo, color and luster is clear, has catered to the taste of child adult comprehensively.
Claims (3)
1. the manufacture method of a sweet corn ginkgo nut vinegar beverage, it is characterised in that comprise the following steps:
A, mixing preparation: by the sweet corn juice after enzymolysis, gingko juice according to mass ratio: gingko juice: sweet corn juice=1: 3 stirrings are all
Even, obtain mixed liquor；
B, pol adjust: add white sugar in described mixed liquor and make the initial pol of mixed liquor be adjusted to 16～18%；
C, alcohol fermentation: add the active dry yeast bacterium 0.03～0.05% activated, carry out alcohol fermentation, adjust with citric acid
Initial pH=4～5, fermentation temperature is 24～32 DEG C, and fermentation duration is 2～4 days；Described active dry yeast is after sterilization
In 5% sucrose solution, 26～32 DEG C activation 30～50min；
D, acetic fermentation: after in the raw wine after alcohol fermentation, addition high spirit adjusts fermentation first at the beginning of mixed liquor
Beginning alcoholic strength is 8%, adds acetic acid bacteria 1.5～1.7%, carries out acetic fermentation；Fermentation acid-base value is pH=4～4.5, fermentation temperature
Degree is 28～34 DEG C, ferments 4～5 days, is stirred while fermentation, and its mixing speed is 120～160 revs/min；
E, centrifugal: by the fruit vinegar after fermentation under the rotating speed of 3000～4000r/min centrifugal 20～30min, to collect supernatant, remove
Remove macroscopic solid content and impurity；
F, ultrafiltration: will centrifugal after fruit vinegar ultrafiltration, operation pressure 15～25psi, operation temperature 30～35 DEG C, feed velocity 4～
6L/h, ultrafiltration time 15～20min, remove the impurity components such as high molecular weight protein, pigment, pectin, Plant fiber, antibacterial, yeast；
G, Beverage Service, homogenizing: the former vinegar 8～12% after ultrafiltration, sucrose 8～12%, sweet corn Semen Ginkgo Composite Milk 50～70%, lemon
Lemon acid 0.12～0.16%, remaining is supplied with water；Use homogenizer homogenizing, operation 25～30MPa, 55～60 DEG C of homogenizing of pressure twice；
H, fill, sterilizing: by the former fruit vinegar after ultrafiltration or clean dry through allocating the fruit vinegar beverage filling machine loading obtained
In clean carafe, 75～80 DEG C of sterilizations 15～20min, obtain finished product.
The manufacture method of a kind of sweet corn ginkgo nut vinegar beverage the most according to claim 1, it is characterised in that described step
In A, the preparation method of sweet corn juice is:
A. cleaning is screened: select the neat fresh sweet corn kernel of full grains, granularity or quick-freezing sweet corn kernel to thaw, remove wherein
Black grain, grain of damaging by worms, Stigma Maydis and foreign material, clean up with circulating water；
B. heat treatment: use jacketed pan or continuous way precooker, by above-mentioned sweet corn kernel with 95～100 DEG C of hot water precook 10～
15min, be then cooled to 70～80 DEG C standby；
C. making beating: add 70～80 DEG C of distilled water in the above-mentioned sweet corn kernel softened completely, pulls an oar uniform to serosity, without substantially
Granule, during making beating, amount of water is 3 times of raw material weight；
D. ferment treatment: adding Thermostable α-Amylase in above-mentioned sweet corn pulp and liquefy, enzyme concentration is that 3500U/100g is sweet
Semen Maydis pulp, pH are 6～6.5, liquefaction 20～30min at 90～95 DEG C；Being subsequently adding saccharifying enzyme and carry out saccharifying, enzyme concentration is
30000U/100g sweet corn pulp, pH be 5～5.5, in 60～65 DEG C of saccharifying 50～60min, adjust pH value with citric acid；
E. enzyme denaturing: the sweet corn pulp after saccharifying is warming up to 95～100 DEG C, heats 3～5min, inactive enzyme；
F. filter: the sweet corn pulp after enzyme denaturing is filtered, removes bulky grain therein and impurity, obtain the sweet corn juice of clarification.
The manufacture method of a kind of sweet corn ginkgo nut vinegar beverage the most according to claim 1, it is characterised in that described step
In A, the preparation method of gingko juice is:
A. Semen Ginkgo is shelled, removes the peel: Semen Ginkgo is shelled, and ginkgo kernel is put into burn 10～15min in 95～100 DEG C of hot water, with
Peeling is rinsed afterwards with 40～45 DEG C of clear water；
B. making beating: add Semen Ginkgo quality 5～the clear water of 8 times, Semen Ginkgo is beaten into the homogeneous latex emulsion without obvious granule；
C. gelatinizing: be placed in water bath with thermostatic control by Semen Ginkgo breast, adds 5 times of clear water of raw materials quality, 85 DEG C of gelatinizing 20min；
D. enzymolysis: after gelatinizing, cooling, interpolation 0.2～0.4% midrange thermal stable amylase and 0.2～0.4% alkaline protease,
60～65 DEG C of enzymolysis 30～40min；
E. enzyme denaturing: the Semen Ginkgo after enzymolysis is starched and is warming up to 85～90 DEG C, heat 5～10min, inactive enzyme；
F. filter: the Semen Ginkgo after enzyme denaturing is starched and filters, remove bulky grain therein and impurity, obtain the gingko juice of clarification.
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101735934A (en) * | 2008-11-21 | 2010-06-16 | 张晓兵 | Five-grain and gingko vinegar and preparation method thereof |
| CN101904525A (en) * | 2010-07-19 | 2010-12-08 | 广东祯州集团有限公司 | Litchi fruit vinegar beverage and production method thereof |
| CN102807948A (en) * | 2012-09-06 | 2012-12-05 | 重庆大学 | Method for making passion fruit vinegar |
| CN103211264A (en) * | 2013-01-28 | 2013-07-24 | 山东轻工业学院 | Sweet corn and ginkgo beverage, and preparation method thereof |
| CN105482982A (en) * | 2016-01-19 | 2016-04-13 | 中华全国供销合作总社济南果品研究院 | Method for producing high-quality fruit vinegar through multi-strain submerged fermentation of navel orange dregs |
-
2016
- 2016-04-14 CN CN201610230876.4A patent/CN106213094A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101735934A (en) * | 2008-11-21 | 2010-06-16 | 张晓兵 | Five-grain and gingko vinegar and preparation method thereof |
| CN101904525A (en) * | 2010-07-19 | 2010-12-08 | 广东祯州集团有限公司 | Litchi fruit vinegar beverage and production method thereof |
| CN102807948A (en) * | 2012-09-06 | 2012-12-05 | 重庆大学 | Method for making passion fruit vinegar |
| CN103211264A (en) * | 2013-01-28 | 2013-07-24 | 山东轻工业学院 | Sweet corn and ginkgo beverage, and preparation method thereof |
| CN105482982A (en) * | 2016-01-19 | 2016-04-13 | 中华全国供销合作总社济南果品研究院 | Method for producing high-quality fruit vinegar through multi-strain submerged fermentation of navel orange dregs |
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Application publication date: 20161214 |