CN106281960A - A kind of Fructus rhois chinensis fruit vinegar preparation method - Google Patents
A kind of Fructus rhois chinensis fruit vinegar preparation method Download PDFInfo
- Publication number
- CN106281960A CN106281960A CN201610681516.6A CN201610681516A CN106281960A CN 106281960 A CN106281960 A CN 106281960A CN 201610681516 A CN201610681516 A CN 201610681516A CN 106281960 A CN106281960 A CN 106281960A
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- rhois chinensis
- fructus rhois
- chinensis fruit
- radical ion
- ion
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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
- C12J1/08—Addition of flavouring ingredients
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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)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The present invention provides a kind of Fructus rhois chinensis fruit vinegar preparation method, including cleaning, pulverizes, boiling hot steep, filter, concentrate, sterilizing and seven steps of storage.The present invention utilizes rhus glabra actually major ingredient, soaked is made as scalding with containing selenate radical ion, strontium ion, the compound mineral water of metasilicic acid radical ion.The beneficial effects of the present invention is making Fructus rhois chinensis vinegar mouthfeel acid and mellow, liquid is fragrant and soft, beautiful appearance, long shelf-life, trace element rich in multiple needed by human, it is easy to absorb, the metabolism of regulation human body, promote that people are physically and mentally healthy, be a kind of good flavoring agent in culinary art.
Description
Technical field
The invention belongs to Fructus rhois chinensis fruit vinegar preparation technology field, be specifically related to a kind of Fructus rhois chinensis fruit vinegar preparation method.
Background technology
Fructus rhois chinensis is Anacardiaceae Rhus defoliation small arbor, Fructus rhois chinensis be China Main Economic seeds, be available for pharmacy and
The raw material of industrial dye, its fruit is mainly used to extract oil.In recent years, along with the raising of people's living standard, to health food
Demand is more and more higher, and all there is the Fructus rhois chinensis of distribution nationwide, and the health-care effect of its leaf is the most recognized and develops profit
With, but the most do not utilize Fructus rhois chinensis fruit to make the data disclosure of tablet vinegar.
Summary of the invention
The present invention provides a kind of preparation method utilizing Fructus rhois chinensis fruit to make tablet vinegar.
Its technical scheme is:
A kind of Fructus rhois chinensis fruit vinegar preparation method, follows the steps below:
(1) clean: the Fructus rhois chinensis fruit adopted is cleaned up；
(2) pulverize: cleaned Fructus rhois chinensis fruit is pulverized；
(3) bubble is scalded: being placed in container by cleaned Fructus rhois chinensis fruit, pouring temperature in container into is 85 DEG C～the water of 90 DEG C,
Water is 1:3 with the mass ratio of Fructus rhois chinensis fruit, scalds bubble 48 hours；
(4) filter: after boiling hot bubble terminates, the solution in container is separated with Fructus rhois chinensis fruit residue filter；
(5) concentrate: the solution after filtering is distilled, by liquor capacity distillation to 2/3rds of original volume；
(6) sterilizing: the solution after concentrating carries out flash-sterilization；
(7) store: being bottled by the solution after sterilizing preserves.
Fructus rhois chinensis vinegar produced by above method, pH value is 2.9-3.1, meets the standard of tablet vinegar, and tart flavour is pure.
Find 30 Chinese ordinary consumer, scalding using pure water as solution of the present invention is steeped the making of Fructus rhois chinensis fruit
Fructus rhois chinensis vinegar, apple vinegar and the papaya ester of gained are given a mark after a procedure, it is ensured that these 30 Chinese ordinary consumer pair
Apple vinegar and papaya ester do not fix impression.Scalding using pure water as solution of the present invention is obtained made by bubble Fructus rhois chinensis fruit
Numbered No. 1 tablet vinegar of Fructus rhois chinensis vinegar, apple vinegar and papaya ester, No. 2 tablet vinegar and No. 3 tablet vinegar, it is ensured that these 30
The ordinary consumer in Baoshan, Yunnan city is in experimentation, and is unaware of the kind of its tablet vinegar used.
Experiment
No. 1 tablet vinegar, No. 2 tablet vinegar and No. 3 tablet vinegar being respectively put in three cups, placement order is not fixed, 30
The ordinary consumer hands of China has the special card sent out, allows 30 Chinese ordinary consumer successively to the food in three cups
Tasting with vinegar, trial test order is not fixed, and feels the delicious of which, and the card in hands is just placed on the cup filling that number vinegar
Side, as follows through statistical result:
| Evaluate | Number |
| No. 1 tablet vinegar | 8 |
| No. 2 tablet vinegar | 15 |
| No. 3 tablet vinegar | 7 |
From above-mentioned experiment it can be seen that so the Fructus rhois chinensis vinegar of the present invention is to have certain market prospect.
Further, the water in described step (2) is containing selenate radical ion, strontium ion, the compound mineral spring of metasilicic acid radical ion
Water, the content of selenate radical ion is 0.045mg/L～0.27mg/L, and the content of strontium ion is 0.72mg/L～0.88mg/L, partially
Silicate ion 25mg/L～35mg/L.
It has been investigated that, with containing certain density selenate radical ion, strontium ion, the compound mineral spring of metasilicic acid radical ion
Water scalds bubble Fructus rhois chinensis fruit as solution and scalds the brewed Fructus rhois chinensis vinegar making gained and scald bubble Fructus rhois chinensis fruit than pure water as solution
The Fructus rhois chinensis vinegar making gained is effective, and concrete effect is as follows:
| Effect | Color | Edible taste | Shelf-life |
| Pure water | Dark yellow | Taste is boring, slightly fishy smell | One month |
| Compound mineral water | Pale red | Salty, sweet | Three months |
In sum, the present invention with containing certain density selenate radical ion, strontium ion, the compound ore deposit of metasilicic acid radical ion
The Fructus rhois chinensis vinegar that spring water scalds bubble Fructus rhois chinensis fruit gained as solution in food flavor, color and has the biggest advantage on the shelf-life.
Luteotestaceous beverage, consumer is not easily accepted by, and pink beverage, consumer is easier to accept；Salty sweet taste can cover salt
The fishy smell of skin wood；In the case of being not added with any additive, the shelf-life steeping the Fructus rhois chinensis vinegar drawn with pure having one's hair waved is the shortest
, about the only one of which moon, taste will become sour, and with containing certain density selenate radical ion, strontium ion, metasilicic acid root from
The Fructus rhois chinensis vinegar that the compound mineral water of son scalds bubble Fructus rhois chinensis fruit gained as solution but can preserve about three months.
Beneficial effects of the present invention:
The present invention make Fructus rhois chinensis vinegar mouthfeel acid and mellow, liquid is fragrant and soft, beautiful appearance, long shelf-life, rich in multiple people
The trace element that body is required, it is easy to absorb, the metabolism of regulation human body, promote that people are physically and mentally healthy, be a kind of good in culinary art
Good flavoring agent, after dilution, it is also possible to drink as beverage.
Detailed description of the invention
Embodiment 1
A kind of Fructus rhois chinensis fruit vinegar preparation method, follows the steps below:
(1) clean: the Fructus rhois chinensis fruit adopted is cleaned up；
(2) pulverize: cleaned Fructus rhois chinensis fruit is pulverized；
(3) bubble is scalded: being placed in container by cleaned Fructus rhois chinensis fruit, pouring temperature in container into is 85 DEG C～the water of 90 DEG C,
Water is 1:3 with the mass ratio of Fructus rhois chinensis fruit, scalds bubble 48 hours；
(4) filter: after boiling hot bubble terminates, the solution in container is separated with Fructus rhois chinensis fruit residue filter；
(5) concentrate: the solution after filtering is distilled, by liquor capacity distillation to 2/3rds of original volume；
(6) sterilizing: the solution after concentrating carries out flash-sterilization；
(7) store: being bottled by the solution after sterilizing preserves.
Water in described step (2) is containing selenate radical ion, strontium ion, the compound mineral water of metasilicic acid radical ion,
The content of selenate radical ion is 0.045mg/L, and the content of strontium ion is 0.72mg/L, metasilicic acid radical ion 25mg/L.
Embodiment 2
Selenate radical ion in embodiment 1, strontium ion, the component of metasilicic acid radical ion are revised as: the content of selenate radical ion
For 0.27mg/L, the content of strontium ion is 0.88mg/L, metasilicic acid radical ion 35mg/L.
Embodiment 3
Selenate radical ion in embodiment 1, strontium ion, the component of metasilicic acid radical ion are revised as: the content of selenate radical ion
For 0.10mg/L, the content of strontium ion is 0.80mg/L, metasilicic acid radical ion 30mg/L.
Claims (2)
1. a Fructus rhois chinensis fruit vinegar preparation method, it is characterised in that follow the steps below:
(1) clean: the Fructus rhois chinensis fruit adopted is cleaned up；
(2) pulverize: cleaned Fructus rhois chinensis fruit is pulverized；
(3) bubble is scalded: being placed in container by cleaned Fructus rhois chinensis fruit, pouring temperature in container into is 85 DEG C～the water of 90 DEG C,
Water is 1:3 with the mass ratio of Fructus rhois chinensis fruit, scalds bubble 48 hours；
(4) filter: after boiling hot bubble terminates, the solution in container is separated with Fructus rhois chinensis fruit residue filter；
(5) concentrate: the solution after filtering is distilled, by liquor capacity distillation to 2/3rds of original volume；
(6) sterilizing: the solution after concentrating carries out flash-sterilization；
(7) store: being bottled by the solution after sterilizing preserves.
A kind of Fructus rhois chinensis fruit vinegar preparation method the most according to claim 1, it is characterised in that in described step (2)
Water is that the content of selenate radical ion is containing selenate radical ion, strontium ion, the compound mineral water of metasilicic acid radical ion
0.045mg/L～0.27mg/L, the content of strontium ion is 0.72mg/L～0.88mg/L, metasilicic acid radical ion 25mg/L～
35mg/L。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610681516.6A CN106281960A (en) | 2016-08-18 | 2016-08-18 | A kind of Fructus rhois chinensis fruit vinegar preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610681516.6A CN106281960A (en) | 2016-08-18 | 2016-08-18 | A kind of Fructus rhois chinensis fruit vinegar preparation method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106281960A true CN106281960A (en) | 2017-01-04 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610681516.6A Pending CN106281960A (en) | 2016-08-18 | 2016-08-18 | A kind of Fructus rhois chinensis fruit vinegar preparation method |
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| CN (1) | CN106281960A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107418860A (en) * | 2017-08-28 | 2017-12-01 | 段永安 | A kind of method for directly extracting plant vinegar with wild fruit leaf |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102634441A (en) * | 2012-04-20 | 2012-08-15 | 江苏大学 | Method for preparing health-care vinegar |
| CN102690749A (en) * | 2012-06-28 | 2012-09-26 | 申健 | Production method of rhus chinensis vinegar |
-
2016
- 2016-08-18 CN CN201610681516.6A patent/CN106281960A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102634441A (en) * | 2012-04-20 | 2012-08-15 | 江苏大学 | Method for preparing health-care vinegar |
| CN102690749A (en) * | 2012-06-28 | 2012-09-26 | 申健 | Production method of rhus chinensis vinegar |
Non-Patent Citations (1)
| Title |
|---|
| 蔡为荣 等: ""茯苓保健醋的研制"", 《山西食品工业》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107418860A (en) * | 2017-08-28 | 2017-12-01 | 段永安 | A kind of method for directly extracting plant vinegar with wild fruit leaf |
| CN107418860B (en) * | 2017-08-28 | 2020-07-31 | 段永安 | Method for directly extracting plant vinegar from wild fruit leaves |
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| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170104 |
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| WD01 | Invention patent application deemed withdrawn after publication |