CN106281959A - A kind of apple rose flower vinegar and preparation method thereof - Google Patents
A kind of apple rose flower vinegar and preparation method thereof Download PDFInfo
- Publication number
- CN106281959A CN106281959A CN201610662534.XA CN201610662534A CN106281959A CN 106281959 A CN106281959 A CN 106281959A CN 201610662534 A CN201610662534 A CN 201610662534A CN 106281959 A CN106281959 A CN 106281959A
- Authority
- CN
- China
- Prior art keywords
- juice
- parts
- mineral water
- rose
- vinegar
- Prior art date
- 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.)
- Pending
Links
Classifications
-
- 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
- C12J1/08—Addition of flavouring ingredients
Abstract
The open a kind of apple rose flower vinegar of the present invention, is made up of following components: rose-juice 330 350 parts, Sucus Mali pumilae 180 200 parts, high-quality rice vinegar 150 200 parts, little fruit grain 80 100 parts, nigecose 70 80 parts, candy sugar powder 60 70 parts and mineral water 50 80 parts by weight based on part.The present invention in preparation process, adds Flos Rosae Rugosae, fruit grain food materials with rose-juice for primary raw material, and the present invention had refreshment flowers and fruits while both having had rich in protein, vitamin are fragrant, and sweet and sour taste, the Fructus Crataegi that addition nigecose is brewed, mouthfeel is more preferably.The present invention is without adding any spice and chemical composition, nutritious, give off a strong fragrance, sweet mouthfeel, have regulation emotion, effect of beautifying, is especially suitable for the health beverage of women.
Description
Technical field
The present invention relates to the preparation method of a kind of apple rose flower vinegar, belong to technical field of beverage.
Background technology
People's daily life, be unable to do without food, beverage, and along with the raising of life mineral spring level, people want for health
Asking more and more higher, the requirement of its taste and nutrition and special health care is also being gradually risen by people, the drink on market
Material, food variety can not meet the daily demand of people, high nutrition and have the food of certain health care, beverage
Increasingly favored by consumer.By adjusting composition and the content ratio of natural nutrient in beverage, to adapt to some not
Needs with crowd's nutrition.Therefore people need more abundant health product balanced in nutrition.
Vinegar, except being flavoring agent indispensable on dining table, is also the hardening agent of nutrition, has adjustment body constitution, helps digest
Effect.Under the agitation pursuing health preserving diet, vinegar beverage is approved by masses.According to the manufacture process of vinegar, can be divided into make vinegar,
Synthetic vinegar, mixing vinegar and brewed vinegar, the most brewed vinegar is to add the food materials such as fruit, flowers and plants with making vinegar with certain proportion, brewed
Filter bottling after a period of time, make the brewed vinegar of various taste.
Summary of the invention
The invention reside in offer a kind of with Sucus Mali pumilae as primary raw material, regulation emotion, alleviate pressure, nourish U.S. face, especially
It is suitable for the preparation method of the health beverage of women.
For achieving the above object, the technical solution used in the present invention is as follows:
A kind of apple rose flower vinegar, it is characterised in that: by weight based on part, it is made up of following components:
Rose-juice 330-350 part, Sucus Mali pumilae 180-200 part, high-quality rice vinegar 150-200 part, little fruit grain 80-100 part, black
Sugar 70-80 part, candy sugar powder 60-70 part and mineral water 50-80 part.
As preferably, it is characterised in that: by weight based on part, make including following components:
Rose-juice 340 parts, Sucus Mali pumilae 190 parts, high-quality rice vinegar 175 parts, Fructus Crataegi 90 parts, nigecose 75 parts, candy sugar powder 65 parts
And mineral water 75 parts.
The preparation method of described Sucus Mali pumilae is:
(1) washing and sterilizing: first fresh apple is removed and go mouldy insect bite part, after rinsing well with clear mineral water, be placed on 0.2～
Sterilizing in 0.5% peracetic acid soln, soaks 8～10min, then washes the disinfectant solution of surface attachment with aseptic mineral water,
Dry；
(2) squeeze the juice separation: Sucus Mali pumilae that the Fructus Mali pumilae juice extractor dried is squeezed out.
The preparation method of described rose-juice is:
(1) clean: clean 3～5 new fresh-roses with distillation mineral water, drain mineral water；
(2) broken juice: 100 portions of Flos Rosae Rugosaes, the mixing of 50-80 part mineral water are squeezed the juice and obtained Flos Rosae Rugosae juice；
(3) pectinase treatment: the pH value regulating Flos Rosae Rugosae juice with sodium bicarbonate is 6.0～6.5, by Flos Rosae Rugosae quality 0.1%
～the amount of 0.5% adds pectase；Under the conditions of temperature 50 C～60 DEG C, enzymolysis 40min～60min, 95 DEG C of enzyme denaturing 1min of temperature
After, obtain rose-juice by 200 mesh filtered through gauze.
The preparation method of described little fruit grain is:
Fructus Crataegi is cleaned, takes its sarcocarp, make little fruit grain, nigecose is put in pot, add proper quantity of mineral water, after heating is dissolved, will
Fructus Crataegi is put in nigecose mineral water, pickles 3-5 days, obtains little fruit grain.
Above-mentioned a kind of apple rose flower vinegar, it is characterised in that: preparation method is by rose-juice, Sucus Mali pumilae, superior rice
After vinegar, little fruit grain are mixed by proportioning, it is placed in container sealing, natural fermentation 5～i.e. can be made into Flos Rosae Rugosae Sucus Mali pumilae in 7 days
Vinegar.
Flos Rosae Rugosae, bright-colored, containing abundant anthocyanidin, belong to the flavonoid class in phenolic compound, be China just
The health food functional component of formula approval, polyphenol compound is a kind of important antioxidant, and its phenolic hydroxyl group has the strongest
Reproducibility, has antioxidant activity, can effectively remove free radical composition, prophylaxis of cancer；Strengthen blood vessel elasticity, improve cyclic system
System, protection cardiovascular and central nervous system；Strengthen the smoothness of skin, improve sleep, there is effect of looks improving and the skin nourishing；
Sucus Mali pumilae, the nature and flavor of Sucus Mali pumilae are gentle, containing abundant carbon mineral water compound, vitamin and trace element, have saccharide,
Organic acid, pectin, protein, calcium, phosphorus, potassium, ferrum, vitamin A, vitamin B, vitamin C and dietary fiber, separately contain Sucus Mali pumilae
Acid, tartaric acid, carotene, is that all vegetables and fruits Middle nutrition are worth closest to perfect one.Sucus Mali pumilae is cosmetic good merchantable brand, can
Fat-reducing, can make again skin lubrication tender.
The beneficial effects of the present invention is, according to Analysis of Nutritive Composition and the anthocyanidin stability study of Flos Rosae Rugosae, by rose
Rare flower is fabricated to " the flower vinegar " of sweet profit health preserving, remains beauty functions and nutritive value, the medical value of Flos Rosae Rugosae, also protects simultaneously
Having stayed Flos Rosae Rugosae chromatic colour and strong fragrance, without adding the chemical compositions such as any spice, preservative, pigment, color and luster is fresh
Gorgeous, the fragrance of flowers is strong, sweet mouthfeel, in preparation process, add rose-juice, make the present invention both have rich in protein, dimension
The flowers and fruits while raw element with refreshment are fragrant, and sweet and sour taste, the Fructus Crataegi that addition nigecose is brewed, mouthfeel is more preferably.This
Bright without adding any spice and chemical composition, nutritious, give off a strong fragrance, sweet mouthfeel, there is regulation emotion, beauty treatment U.S.
Effect of face, is especially suitable for the health beverage of women.
Detailed description of the invention
Below in conjunction with embodiment, the present invention will be further described.
Embodiment 1:
A kind of apple rose flower vinegar, is made up of following components by weight:
Rose-juice 340 parts, Sucus Mali pumilae 190 parts, high-quality rice vinegar 175 parts, Fructus Crataegi 90, nigecose 75, candy sugar powder 65 and ore deposit
Spring water 75 parts.
Above-described a kind of apple rose flower vinegar preparation specifically include following steps:
(1) washing and sterilizing: first fresh cider is removed insect bite part of going mouldy, after rinsing well with clear mineral water, be placed on 0.2
～0.5% in peracetic acid soln, soak 8～10min, then wash the disinfectant solution of surface attachment with aseptic mineral water, dry in the air
Dry；
(2) squeeze the juice separation: Sucus Mali pumilae juice extractor sterilizing dried is squeezed out Flos Rosae Rugosae juice.
The preparation method of above-described a kind of apple rose flower vinegar, it is characterised in that: specifically include following steps:
(1) clean: clean 3～5 new fresh-roses with distillation mineral water, drain mineral water；
(2) broken juice: 100 portions of Flos Rosae Rugosaes, 75 parts of mineral water mixing are squeezed the juice and obtained Flos Rosae Rugosae juice；
(3) pectinase treatment: the pH value regulating Flos Rosae Rugosae juice with sodium bicarbonate is 6.0～6.5, by Flos Rosae Rugosae quality 0.1%
～the amount of 0.5% adds pectase；Under the conditions of temperature 50 C～60 DEG C, enzymolysis 40min～60min, 95 DEG C of enzyme denaturing 1min of temperature
After, obtain rose-juice by 200 mesh filtered through gauze；
(4) making of little fruit grain: cleaned by Fructus Crataegi, takes its sarcocarp, makes little fruit grain, is put into by nigecose in pot, adds appropriate mineral spring
Water, after heating is dissolved, puts into Fructus Crataegi in nigecose mineral water, pickles 3-5 days, take little fruit grain standby.
After the little fruit grain of rose-juice, Sucus Mali pumilae, high-quality rice vinegar, step 5 is mixed by proportioning, it is placed in container close
Envelope, natural fermentation 5～i.e. can be made into Flos Rosae Rugosae Sucus Mali pumilae vinegar for 7 days.
Embodiment 2:
A kind of apple rose flower vinegar, is made up of following components by weight:
Rose-juice 330, Sucus Mali pumilae 180, high-quality rice vinegar 150, Fructus Crataegi 80, nigecose 70 candy sugar powder 60 and mineral water 50
Part.
Above-described a kind of apple rose flower vinegar preparation specifically include following steps:
(1) washing and sterilizing: first fresh cider is removed insect bite part of going mouldy, after rinsing well with clear mineral water, be placed on 0.2
～0.5% in peracetic acid soln, soak 8～10min, then wash the disinfectant solution of surface attachment with aseptic mineral water, dry in the air
Dry；
(2) squeeze the juice separation: Sucus Mali pumilae juice extractor sterilizing dried is squeezed out Flos Rosae Rugosae juice.
The preparation method of above-described a kind of apple rose flower vinegar, it is characterised in that: specifically include following steps:
(1) clean: clean 3～5 new fresh-roses with distillation mineral water, drain mineral water；
(2) broken juice: 100 portions of Flos Rosae Rugosaes, 50 parts of mineral water mixing are squeezed the juice and obtained Flos Rosae Rugosae juice；
(3) pectinase treatment: the pH value regulating Flos Rosae Rugosae juice with sodium bicarbonate is 6.0～6.5, by Flos Rosae Rugosae quality 0.1%
～the amount of 0.5% adds pectase；Under the conditions of temperature 50 C～60 DEG C, enzymolysis 40min～60min, 95 DEG C of enzyme denaturing 1min of temperature
After, obtain rose-juice by 200 mesh filtered through gauze；
(4) making of little fruit grain: cleaned by Fructus Crataegi, takes its sarcocarp, makes little fruit grain, is put into by nigecose in pot, adds appropriate mineral spring
Water, after heating is dissolved, puts into Fructus Crataegi in nigecose mineral water, pickles 3-5 days, take little fruit grain standby.
After rose-juice, Sucus Mali pumilae, high-quality rice vinegar, little fruit grain are mixed by proportioning, it is placed in container sealing, naturally sends out
Ferment 5～i.e. can be made into Flos Rosae Rugosae Sucus Mali pumilae vinegar for 7 days.
Embodiment 3:
A kind of apple rose flower vinegar, is made up of following components by weight:
Rose-juice 350, Sucus Mali pumilae 200, high-quality rice vinegar 200, Fructus Crataegi 100, nigecose 80, candy sugar powder 70 and mineral water 80
Part.
Above-described a kind of apple rose flower vinegar preparation specifically include following steps:
(1) washing and sterilizing: first fresh cider is removed insect bite part of going mouldy, after rinsing well with clear mineral water, be placed on 0.2
～0.5% in peracetic acid soln, soak 8～10min, then wash the disinfectant solution of surface attachment with aseptic mineral water, dry in the air
Dry；
(2) squeeze the juice separation: Sucus Mali pumilae juice extractor sterilizing dried is squeezed out Flos Rosae Rugosae juice.
The preparation method of above-described a kind of apple rose flower vinegar, it is characterised in that: specifically include following steps:
(1) clean: clean 3～5 new fresh-roses with distillation mineral water, drain mineral water；
(2) broken juice: 100 portions of Flos Rosae Rugosaes, 80 parts of mineral water mixing are squeezed the juice and obtained Flos Rosae Rugosae juice；
(3) pectinase treatment: the pH value regulating Flos Rosae Rugosae juice with sodium bicarbonate is 6.0～6.5, by Flos Rosae Rugosae quality 0.1%
～the amount of 0.5% adds pectase；Under the conditions of temperature 50 C～60 DEG C, enzymolysis 40min～60min, 95 DEG C of enzyme denaturing 1min of temperature
After, obtain Sucus Mali pumilae by 200 mesh filtered through gauze；
(4) making of little fruit grain: cleaned by Fructus Crataegi, takes its sarcocarp, makes little fruit grain, is put into by nigecose in pot, adds appropriate mineral spring
Water, after heating is dissolved, puts into Fructus Crataegi in nigecose mineral water, pickles 3-5 days, take little fruit grain standby.
After the little fruit grain of rose-juice, Sucus Mali pumilae, high-quality rice vinegar, step 5 is mixed by proportioning, it is placed in container close
Envelope, natural fermentation 5～i.e. can be made into Flos Rosae Rugosae Sucus Mali pumilae vinegar for 7 days.
Above example is merely to illustrate technical scheme, rather than is limited；Although with reference to aforementioned reality
Execute example to be described in detail by invention, but for the person of ordinary skill of the art, still can be to aforementioned reality
Execute the technical scheme described in example to modify, or wherein portion of techniques feature is carried out equivalent；And these are revised
Or replace, do not make the essence of appropriate technical solution depart from the spirit and scope of claimed technical solution of the invention.
Claims (6)
1. an apple rose flower vinegar, it is characterised in that: by weight based on part, it is made up of following components:
Rose-juice 330-350 part, Sucus Mali pumilae 180-200 part, high-quality rice vinegar 150-200 part, little fruit grain 80-100 part, black
Sugar 70-80 part, candy sugar powder 60-70 part and mineral water 50-80 part.
A kind of apple rose flower vinegar the most according to claim 1, it is characterised in that: by weight based on part, including following group
Divide and make:
Rose-juice 340 parts, Sucus Mali pumilae 190 parts, high-quality rice vinegar 175 parts, Fructus Crataegi 90 parts, nigecose 75 parts, candy sugar powder 65 parts
And mineral water 75 parts.
A kind of apple rose flower vinegar the most according to claim 2, it is characterised in that: the preparation method of described Sucus Mali pumilae is:
(1) washing and sterilizing: first fresh apple is removed and go mouldy insect bite part, after rinsing well with clear mineral water, be placed on 0.2～
Sterilizing in 0.5% peracetic acid soln, soaks 8～10min, then washes the disinfectant solution of surface attachment with aseptic mineral water,
Dry；
(2) squeeze the juice separation: Sucus Mali pumilae that the Fructus Mali pumilae juice extractor dried is squeezed out.
A kind of apple rose flower vinegar the most according to claim 3, it is characterised in that: the preparation method of described rose-juice
For:
(1) clean: clean 3～5 new fresh-roses with distillation mineral water, drain mineral water；
(2) broken juice: 100 portions of Flos Rosae Rugosaes, the mixing of 50-80 part mineral water are squeezed the juice and obtained Flos Rosae Rugosae juice；
(3) pectinase treatment: the pH value regulating Flos Rosae Rugosae juice with sodium bicarbonate is 6.0～6.5, by Flos Rosae Rugosae quality 0.1%
～the amount of 0.5% adds pectase；Under the conditions of temperature 50 C～60 DEG C, enzymolysis 40min～60min, 95 DEG C of enzyme denaturing 1min of temperature
After, obtain rose-juice by 200 mesh filtered through gauze.
A kind of apple rose flower vinegar the most according to claim 3, it is characterised in that: the preparation method of described little fruit grain is:
Fructus Crataegi is cleaned, takes its sarcocarp, make little fruit grain, nigecose is put in pot, add proper quantity of mineral water, after heating is dissolved, will
Fructus Crataegi is put in nigecose mineral water, pickles 3-5 days, obtains little fruit grain.
The preparation method of a kind of apple rose the most according to claim 1 and 2 flower vinegar, it is characterised in that: for by Flos Rosae Rugosae
After juice, Sucus Mali pumilae, high-quality rice vinegar, little fruit grain are mixed by proportioning, it is placed in container sealing, natural fermentation 5～7 days
Make apple rose flower vinegar.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610662534.XA CN106281959A (en) | 2016-08-15 | 2016-08-15 | A kind of apple rose flower vinegar and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610662534.XA CN106281959A (en) | 2016-08-15 | 2016-08-15 | A kind of apple rose flower vinegar and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106281959A true CN106281959A (en) | 2017-01-04 |
Family
ID=57669668
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610662534.XA Pending CN106281959A (en) | 2016-08-15 | 2016-08-15 | A kind of apple rose flower vinegar and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106281959A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107723201A (en) * | 2017-12-03 | 2018-02-23 | 镇江刘恒记食品有限公司 | A kind of fragrance of a flower vinegar |
| CN107760546A (en) * | 2017-12-03 | 2018-03-06 | 镇江刘恒记食品有限公司 | A kind of vinegar containing fruit |
| CN108902578A (en) * | 2018-08-23 | 2018-11-30 | 甘肃省农业科学院农产品贮藏加工研究所 | A kind of fruit vinegar beverage and preparation method thereof containing rose extract |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102440416A (en) * | 2010-10-13 | 2012-05-09 | 段英侠 | Apple vinegar beverage |
| CN102499403A (en) * | 2011-11-08 | 2012-06-20 | 中山火炬职业技术学院 | Compound fruit vinegar beverage and preparation method thereof |
| KR101290556B1 (en) * | 2012-06-29 | 2013-07-31 | 농업회사법인 주식회사 충주신선편이사과사업단 | Method for manufacturing vinegar using by-product of apple |
| CN104694369A (en) * | 2015-03-25 | 2015-06-10 | 陈欣欣 | Rose vinegar and rose fruit vinegar |
| CN104799369A (en) * | 2015-04-13 | 2015-07-29 | 武清泉 | Drink containing purple sweet potatoes and fruit particles |
| CN104893949A (en) * | 2015-05-06 | 2015-09-09 | 广西大学 | Method for producing rose vinegar |
-
2016
- 2016-08-15 CN CN201610662534.XA patent/CN106281959A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102440416A (en) * | 2010-10-13 | 2012-05-09 | 段英侠 | Apple vinegar beverage |
| CN102499403A (en) * | 2011-11-08 | 2012-06-20 | 中山火炬职业技术学院 | Compound fruit vinegar beverage and preparation method thereof |
| KR101290556B1 (en) * | 2012-06-29 | 2013-07-31 | 농업회사법인 주식회사 충주신선편이사과사업단 | Method for manufacturing vinegar using by-product of apple |
| CN104694369A (en) * | 2015-03-25 | 2015-06-10 | 陈欣欣 | Rose vinegar and rose fruit vinegar |
| CN104799369A (en) * | 2015-04-13 | 2015-07-29 | 武清泉 | Drink containing purple sweet potatoes and fruit particles |
| CN104893949A (en) * | 2015-05-06 | 2015-09-09 | 广西大学 | Method for producing rose vinegar |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107723201A (en) * | 2017-12-03 | 2018-02-23 | 镇江刘恒记食品有限公司 | A kind of fragrance of a flower vinegar |
| CN107760546A (en) * | 2017-12-03 | 2018-03-06 | 镇江刘恒记食品有限公司 | A kind of vinegar containing fruit |
| CN108902578A (en) * | 2018-08-23 | 2018-11-30 | 甘肃省农业科学院农产品贮藏加工研究所 | A kind of fruit vinegar beverage and preparation method thereof containing rose extract |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103525660B (en) | Okra glutinous rice wine and preparation method thereof | |
| CN102250719B (en) | Manufacturing method of pomelo three-fruit wine | |
| CN104611181B (en) | Method for making Lycium ruthenicum Murr and grape blended black rice wine | |
| CN104774700B (en) | Cherokee rose fruit craft beer and preparation method thereof | |
| CN104357284B (en) | A kind of making method of red raspberry Rose fruit wine | |
| CN104560518A (en) | Production method of compound functional beverage of seedless thorn pears and fermented glutinous rice | |
| CN107099413A (en) | A kind of preparation method of Dangshan pear wine | |
| CN104939240A (en) | Nectarine and green cucumber juice beverage and processing method thereof | |
| CN106010883A (en) | Kiwi berry health wine and preparation method thereof | |
| CN103750470B (en) | Making method for blueberry beverage | |
| CN103351979A (en) | Preparation method for mango-pawpaw mixed fruit wine | |
| CN106281959A (en) | A kind of apple rose flower vinegar and preparation method thereof | |
| CN104223221A (en) | Preparation method of blueberry beverage | |
| CN107691945A (en) | Black Conditions of Onion Juice of blueberry and preparation method thereof | |
| CN106497737A (en) | Compound health preserving fruit wine of a kind of Hylocereus undatuss Fructus Mali pumilae and preparation method thereof | |
| CN104946458B (en) | A kind of pure raw pineapple waxy corn health fruit and preparation method thereof | |
| CN106978326A (en) | One kind fermentation cherry vinegar and preparation method | |
| CN104232430B (en) | The Garbo fruit black-tea fungus drink that a kind of strong skin is wrinkle resistant | |
| CN110144274A (en) | A kind of preparation method of ginseng fruit wine | |
| CN105167044A (en) | Blueberry drink manufacture method | |
| CN105219610A (en) | A kind of juice of raspberry cocktail and preparation method thereof | |
| CN104629994A (en) | Method for brewing mulberry passion fruit alcoholic drink | |
| CN107981153A (en) | A kind of feature peach flesh jam and preparation method thereof | |
| CN107603846A (en) | A kind of hypotensive pearl Lee fruit vinegar and its processing method | |
| CN106879897A (en) | Color potato air-bubble and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170104 |
|
| WD01 | Invention patent application deemed withdrawn after publication |