CN106434260A - Making method of shaddock vinegar - Google Patents
Making method of shaddock vinegar Download PDFInfo
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- CN106434260A CN106434260A CN201610922300.4A CN201610922300A CN106434260A CN 106434260 A CN106434260 A CN 106434260A CN 201610922300 A CN201610922300 A CN 201610922300A CN 106434260 A CN106434260 A CN 106434260A
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- 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
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Abstract
The invention discloses a making method of shaddock vinegar, wherein the making method is characterized by comprising the following steps: (1) milling with water and mixing pulp; (2) heating, saccharifying, and implementing alcoholic fermentation; (3) making fermented grains; (4) raising the temperature; (5) changing a cylinder and turning over the fermenting grains; (6) ageing; (7) sterilizing and preparing. Compared with the prior art, the making method has the advantages that: shaddock and traditional mature vinegar are combined, the fermented shaddock vinegar not only contains original nutrients of shaddock, but also helps digestion, strengthens immunity of a human body, helps maintain beauty and keep young, and promotes the production of body fluid to relieve thirst, and is healthcare fruit vinegar with relatively high nutritional value. The processing method of the shaddock vinegar is studied and improved on the basis of the original processing craft of the mature vinegar, the time and the temperature of each step are optimal values obtained from multiple tests, and the produced shaddock vinegar is rich in flavor and relatively good in taste.
Description
Technical field
The present invention relates to the processing technique field of vinegar, specifically refer to a kind of manufacture method of Fructus Citri grandiss vinegar.
Background technology
Fructus Citri grandiss contain abundant organic acid, have very high nutritive value.?《Compendium of Materia Medica》In on the books, " diet goes
Bad odor in the intestines and stomach, alcoholic intoxication, control people's implication of drinking, do not think to eat tastelessness, preventing phlegm from forming and stopping coughing ", and make medicinal tea with Fructus Citri grandiss, ancient in China
Generation and other countries, there are this custom in Japan, Korea S.In the idea of modern, citron tea is also equipped with the effect improved looks,
Abundant vc is contained, three times more than Fructus Citri Limoniae in Fructus Citri grandiss.Fructus Citri grandiss smell of vinegar sweet acid, cold in nature, there is activating QI to eliminate phlegm, lung moistening bowel relieving, enrich blood
The effects such as spleen invigorating, the diseases such as lack of appetite, tastelessness, dyspepsia can be controlled, can help digest, expectorant is quenched the thirst, qi-regulating eliminating stagnation.Often drink Fructus Citri grandiss
Vinegar. pleasant, deoil solution greasy, be the top grade relieved inflammation or internal heat, be eaten for a long time also beauty treatment the effect of.The health-care effect of Fructus Citri grandiss：Fructus Citri grandiss vinegar institute
The pectin containing not only can reduce the damage of arterial wall, more controllable density lipoprotein levels, life-time service, and the intestines and stomach of can releiving is born
Lotus, has positive role in terms of the pathological changes of prevention heart.The edibility of Fructus Citri grandiss：It is contained within very rich in protein,
The necessary element of the human body such as organic acid and calcium, phosphorus, magnesium, sodium, this is that other fruit hardly match, and is also rich in vitamin in you meat
The composition such as C and para-insulin, has the effects such as blood sugar lowering, blood fat reducing, fat-reducing, skin-care and beautifying, often eats, to hypertension, sugar
The diseases such as urine disease, sclerosis of blood vessels have auxiliary therapeutic action, beautifying function that overweight people is healthy and strong.Additionally, Fructus Citri grandiss vinegar contains physiology
Active substance skin glycoside, it is possible to decrease blood viscosity, reduces the formation of thrombosis, therefore also has preventive effect to cerebrovascular disease.
Vinegar is the necessary article of people's life, and vinegar of the prior art mostly is rice vinegar, and nutritive value is not high, how by Fructus Citri grandiss with
Vinegar combines, create a kind of delicious, be of high nutritive value, processing technology simple Fructus Citri grandiss vinegar is to be solved by this invention asking
Topic
Content of the invention
The purpose of the present invention is to overcome above technological deficiency, provides that a kind of processing technology is simple, in good taste, is of high nutritive value
A kind of Fructus Citri grandiss vinegar manufacture method.
For solving above-mentioned technical problem, the technical scheme that the present invention provides is：A kind of manufacture method of Fructus Citri grandiss vinegar, including with
Lower step：
(1), water mill with size mixing
From rice 1000kg, Fructus Citri grandiss 500kg, rice is soaked in water, so that the grain of rice is fully expanded, then rice is pressed with water
1: 15～2 ratio uniform send into fiberizer, wear into the slurry (concentration is 18～20 ° of Be) of the above fineness of 70 mesh, then use water pump
Deliver to fermenter to size mixing, fresh grapefruit peeling is squeezed the juice juice is mixed with Rice ＆ peanut milk and added water simultaneously, described Fructus Citri grandiss juice,
The ratio of Rice ＆ peanut milk and water is 1: 2: 4；
(2), heat and saccharifying, alcohol fermentation
Fermenter is heated to 28 DEG C～32 DEG C, is stirred continuously in way it is impossible to more than 33 DEG C, add after 8kg compound enzyme again
Stirring, is covered on fermenter one day with Polypropylence Sheet and stirs 2 times, and fermentation product temperature controls and is advisable at 33 DEG C about it is impossible to more than 35
DEG C, also can be less than 28 DEG C, fermentation period 7 days, alcohol fermentation becomes swort after terminating；
(3), unstrained spirits processed
The swort 2000kg of fermentation, Testa Tritici 1800kg, rice husk 2000kg, pomelo peel 200kg are sufficiently mixed with turning over wall telephone set
Send in fermentation vat, access the excellent ripe acetic acid bacteria 6kg of fermentation after raking in fermentation vat again, after mix homogeneously on fermentation vat
Cover 500kg rice husk, start acetic fermentation；
(4), put forward heat：In pond, product temperature controls more than 40 DEG C, is advisable with 40-45 DEG C, after inoculation, the acetic acid bacteria of surface raw vinegar
Growth and breeding is fast, quick heating, is raised within 24 hours 40 DEG C, but middle unstrained spirits temperature is low, so loose unstrained spirits will be carried out, by above with middle vinegar
Unstrained spirits is as loose as possible uniformly, makes temperature consistent；
(5), training is turned in inverted engine：Second day with turning over wall telephone set by the raw vinegar the generating heat above and bottom top layer not unstrained spirits material of heat and rice husk
Fully mix thoroughly carried out cross spoon, one pond material unstrained spirits divide 8 days excessively complete, product temperature, between 40～45 DEG C, through 24 hours, turns over downwards one layer,
Every time plus rice husk 150kg, some water are mended according to fermentation situation, turn over downwards daily two to three centimeters so complete through 8～9 days raw vinegar
Portion makes, and former half pond has become full pond raw vinegar；Cross spoon to finish, acetic fermentation reach climax need show-through daily once, make
The temperature in face is less than 45 DEG C, and continuous seven days, now fermentation temperature no longer rose, and proceeds to the sealing aging stage immediately；
(6), aging
Feng Chi：After raw vinegar maturation, add Sal 60-70kg immediately and seal pond, so that raw vinegar is compacted, Chi Kou Polypropylence Sheet lid
Real, cloth cover is compressed along pool side with Sal, must not breathe freely；
Volt unstrained spirits：Once turned over training after raw vinegar Feng Chiyi week and sealed pond again, the envelope pond time is 30 days, its local flavor longer during aging
Better；
Drench vinegar：Raw vinegar is delivered in vinegar spaying pool and adds cream-coloured again two pickles according to vinegar productivity calculated at 1000: 13 in proportion
Add water, after immersion, then drench vinegar；
(7), sterilize and configure
Head vinegar passes through pipeline and enters to join in vinegar pond, and except total acid higher than more than 5 DEG C without preservative, the white sugar can be added to enter
Row configuration, general vinegar should add preservative, and by 0.1g/kg, raw vinegar is sterilized with heat exchanger, 95 DEG C of sterilising temp with
On, it is finally putting into deposit in vinegar tank and deposits, after depositing 3-6 month, become finished product.
As improvement, the pouring vinegar step in above-mentioned steps (6) aging, two pickles are wanted gradation number to pour on surface layer, are prevented
The level of the random raw vinegar of punching.
Present invention advantage compared with prior art is：The present invention is combined with traditional mature vinegar using Fructus Citri grandiss, fermentation
The Fructus Citri grandiss vinegar vinegar producing not only has the original nutritional labeling of Fructus Citri grandiss, can also be aid digestion, strengthens body immunity, skin care U.S.
Appearance, promoting the production of body fluid to quench thirst, are a kind of higher health fruit vinegars of nutritive value, the processing method of Fructus Citri grandiss vinegar of the present invention is in original mature vinegar
Studied in processing technique and improved, the time of each step, temperature are all the optimal values drawing through test of many times, raw
Output come Fructus Citri grandiss vinegar not only thick flavor and also good in taste.
Specific embodiment
With reference to embodiment, the present invention is described in further detail.
Embodiment one
A kind of manufacture method of Fructus Citri grandiss vinegar it is characterised in that：Comprise the following steps：
(1), water mill with size mixing
From rice 1000kg, Fructus Citri grandiss 500kg, rice is soaked in water, so that the grain of rice is fully expanded, then rice is pressed with water
1: 5 ratio uniform sends into fiberizer, wears into the slurry (concentration is 18～20 ° of Be) of the above fineness of 70 mesh, is then delivered to water pump
Fermenter is sized mixing, and fresh grapefruit peeling is squeezed the juice juice is mixed with Rice ＆ peanut milk and is added water simultaneously, described Fructus Citri grandiss juice, Rice ＆ peanut milk
Ratio with water is 1: 2: 4；
(2), heat and saccharifying, alcohol fermentation
Fermenter is heated to 30 DEG C, is stirred continuously in way, be stirred for after adding 8kg compound enzyme, use Polypropylence Sheet Gai Fa
Stir 2 times within one day above ferment bucket, fermentation product temperature controls and is advisable at 33 DEG C about, fermentation period 7 days, and alcohol fermentation becomes after terminating
Swort；
(6), unstrained spirits processed
The swort 2000kg of fermentation, Testa Tritici 1800kg, rice husk 2000kg, pomelo peel 200kg are sufficiently mixed with turning over wall telephone set
Send in fermentation vat, access the excellent ripe acetic acid bacteria 6kg of fermentation after raking in fermentation vat again, after mix homogeneously on fermentation vat
Cover 500kg rice husk, start acetic fermentation；
(7), put forward heat：In pond, product temperature controls at 42 DEG C about, and after inoculation, the acetic acid bacteria growth and breeding of surface raw vinegar is fast, liter
Temperature is fast, is raised within 24 hours 40 DEG C, but middle unstrained spirits temperature is low, so loose unstrained spirits will be carried out, will be as loose as possible with middle raw vinegar above
Uniformly, make temperature consistent；
(8), training is turned in inverted engine：Second day with turning over wall telephone set by the raw vinegar the generating heat above and bottom top layer not unstrained spirits material of heat and rice husk
Fully mix thoroughly carried out cross spoon, one pond material unstrained spirits divide 8 days excessively complete, product temperature, between 42 DEG C, through 24 hours, turns over downwards one layer, every time
Plus rice husk 150kg, some water are mended according to fermentation situation, turns over downwards two to three centimeters daily and so all make through 8～9 days raw vinegar
Become, former half pond has become full pond raw vinegar；Cross spoon to finish, acetic fermentation reach climax need show-through daily once, make above
Temperature is less than 45 DEG C, and continuous seven days, now fermentation temperature no longer rose, and proceeds to the sealing aging stage immediately；
(6), aging
Feng Chi：After raw vinegar maturation, add Sal 65kg immediately and seal pond, so that raw vinegar is compacted, Chi Kou is real with Polypropylence Sheet lid, cloth
Face is compressed along pool side with Sal, must not breathe freely；
Volt unstrained spirits：Once turned over training after raw vinegar Feng Chiyi week and sealed pond again, the envelope pond time is 30 days, its local flavor longer during aging
Better；
Drench vinegar：Raw vinegar is delivered in vinegar spaying pool and adds cream-coloured again two pickles according to vinegar productivity calculated at 1000: 13 in proportion
Add water, after immersion, then drench vinegar；
(7), sterilize and configure
Head vinegar passes through pipeline and enters to join in vinegar pond, and except total acid higher than more than 5 DEG C without preservative, the white sugar can be added to enter
Row configuration, general vinegar should add preservative, and by 0.1g/kg, raw vinegar is sterilized with heat exchanger, 95 DEG C of sterilising temp with
On, it is finally putting into deposit in vinegar tank and deposits, after depositing 5 months, become finished product.
Embodiment two
A kind of manufacture method of Fructus Citri grandiss vinegar, comprises the following steps：
(1), water mill with size mixing
From rice 1000kg, Fructus Citri grandiss 500kg, rice is soaked in water, so that the grain of rice is fully expanded, then rice is pressed with water
1: 3 ratio uniform sends into fiberizer, wears into the slurry (concentration is 18～20 ° of Be) of the above fineness of 70 mesh, is then delivered to water pump
Fermenter is sized mixing, and fresh grapefruit peeling is squeezed the juice juice is mixed with Rice ＆ peanut milk and is added water simultaneously, described Fructus Citri grandiss juice, Rice ＆ peanut milk
Ratio with water is 1: 2: 4；
(2), heat and saccharifying, alcohol fermentation
Fermenter is heated to 29 DEG C, is stirred continuously in way it is impossible to more than 33 DEG C, be stirred for after adding 8kg compound enzyme, uses
Polypropylence Sheet covers on fermenter one day and stirs 2 times, and fermentation product temperature controls and is advisable it is impossible to more than 35 DEG C, also can at 33 DEG C about
Less than 28 DEG C, fermentation period 7 days, alcohol fermentation becomes swort after terminating；
(3), unstrained spirits processed
The swort 2000kg of fermentation, Testa Tritici 1800kg, rice husk 2000kg, pomelo peel 200kg are sufficiently mixed with turning over wall telephone set
Send in fermentation vat, access the excellent ripe acetic acid bacteria 6kg of fermentation after raking in fermentation vat again, after mix homogeneously on fermentation vat
Cover 500kg rice husk, start acetic fermentation；
(4), put forward heat：In pond, product temperature controls and is advisable at 43 DEG C, and after inoculation, the acetic acid bacteria growth and breeding of surface raw vinegar is fast, liter
Temperature is fast, is raised within 24 hours 40 DEG C, but middle unstrained spirits temperature is low, so loose unstrained spirits will be carried out, will be as loose as possible with middle raw vinegar above
Uniformly, make temperature consistent；
(5), training is turned in inverted engine：Second day with turning over wall telephone set by the raw vinegar the generating heat above and bottom top layer not unstrained spirits material of heat and rice husk
Fully mix thoroughly carried out cross spoon, one pond material unstrained spirits divide 8 days excessively complete, product temperature, between 43 DEG C, through 24 hours, turns over downwards one layer, every time
Plus rice husk 150kg, some water are mended according to fermentation situation, turns over downwards two to three centimeters daily and so all make through 8～9 days raw vinegar
Become, former half pond has become full pond raw vinegar；Cross spoon to finish, acetic fermentation reach climax need show-through daily once, make above
Temperature is less than 45 DEG C, and continuous seven days, now fermentation temperature no longer rose, and proceeds to the sealing aging stage immediately；
(6), aging
Feng Chi：After raw vinegar maturation, add Sal 60kg immediately and seal pond, so that raw vinegar is compacted, Chi Kou is real with Polypropylence Sheet lid, cloth
Face is compressed along pool side with Sal, must not breathe freely.
Volt unstrained spirits：Once turned over training after raw vinegar Feng Chiyi week and sealed pond again, the envelope pond time is 30 days, its local flavor longer during aging
Better.
Drench vinegar：Raw vinegar is delivered in vinegar spaying pool and adds cream-coloured again two pickles according to vinegar productivity calculated at 1000: 13 in proportion
Add water, after immersion, then drench vinegar.
(7), sterilize and configure
Head vinegar passes through pipeline and enters to join in vinegar pond, and except total acid higher than more than 5 DEG C without preservative, the white sugar can be added to enter
Row configuration, general vinegar should add preservative, and by 0.1g/kg, raw vinegar is sterilized with heat exchanger, 95 DEG C of sterilising temp with
On, it is finally putting into deposit in vinegar tank and deposits, after depositing 4 months, become finished product.
Compound enzyme gives birth to grog solid fermentation vinegar key points for operation：
(1) produced with compound enzyme, rice is suitable with pomelo peel defibrination dispensing, uniform mixing, add water during defibrination excessive, Yi Zao
Become starch excessively thick, impact fermentation, it should be noted that regulating pondage, accomplishes fine grinding；
(2) alcohol fermentation is crucial, mainly accomplishes to control fermentation product temperature, should control at ± 33 DEG C about, according to weather
Fixed, growth and breeding is fermented with good under suitable condition to promote strain；
(3) acetic fermentation 24 hours, in order that acetic acid bacteria growth and breeding is fast and uniform, loose unstrained spirits be important measures it is necessary to
Conscientiously operate, backflow is typically carried out after loose unstrained spirits when unstrained spirits temperature reaches 40 DEG C, during acetic fermentation, acetic acid bacteria will be made to give birth to
Long breeding has suitable nutrition (ethanol), has an air of abundance, certain water, suitable product temperature, is beneficial to alcohol oxidation, if
Weather chill temperature is low, can heat backflow at 38-40 DEG C, then be flowed back, summer temperature is high, in order to not make unstrained spirits temperature too high,
Must correspondingly compress, but so that air capacity is reduced, to longer fermentation times, reduce product temperature；
(4) the salt adding time is crucial, according to fermentation situation, answers timely salt adding, otherwise continue oxidation when acidity no longer rises,
Reduce acidity, affect yield, backflow is all dissolved salt；
(5) the good duration and degree of heating of rice parching GPRS, makes the complete saccharifying of rice, must not carbonization, coking, impact fragrance and local flavor；
(6), when drenching vinegar, two pickles want gradation number to pour in surface layer, must not rush the level of random raw vinegar, in order to avoid impact product
Quality.
The nutrient component meter of Fructus Citri grandiss vinegar
Above the present invention and embodiments thereof are described, this description does not have restricted, various groups in the present invention
The weight proportion dividing can change accordingly up and down, is not limited in the data of fixation, and shown in embodiment is also the present invention's
One of embodiment.If generally speaking those of ordinary skill in the art is enlightened by it, without departing from the invention objective
In the case of, design the frame mode similar to this technical scheme and embodiment without creative, the present invention all should be belonged to
Protection domain.
Claims (2)
1. a kind of manufacture method of Fructus Citri grandiss vinegar it is characterised in that：Comprise the following steps：
(1), water mill with size mixing
From rice 1000kg, Fructus Citri grandiss 500kg, rice is soaked in water, so that the grain of rice is fully expanded, then rice is pressed 1: 15 with water
～2 ratio uniform send into fiberizer, wear into the slurry (concentration is 18～20 ° of Be) of the above fineness of 70 mesh, are then delivered to water pump
Fermenter is sized mixing, and fresh grapefruit peeling is squeezed the juice juice is mixed with Rice ＆ peanut milk and is added water simultaneously, described Fructus Citri grandiss juice, Rice ＆ peanut milk
Ratio with water is 1: 2: 4；
(2), heat and saccharifying, alcohol fermentation
Fermenter is heated to 28 DEG C～32 DEG C, is stirred continuously it is impossible to more than 33 DEG C, be stirred for after adding 8kg compound enzyme in way,
Covered on fermenter one day with Polypropylence Sheet and stir 2 times, fermentation product temperature controls and is advisable at 33 DEG C about it is impossible to more than 35 DEG C,
28 DEG C can be less than, fermentation period 7 days, alcohol fermentation becomes swort after terminating；
(3), unstrained spirits processed
The swort 2000kg of fermentation, Testa Tritici 1800kg, rice husk 2000kg, pomelo peel 200kg are sufficiently mixed feeding with turning over wall telephone set
In fermentation vat, access the excellent ripe acetic acid bacteria 6kg of fermentation after raking in fermentation vat again, cover on fermentation vat after mix homogeneously
500kg rice husk, starts acetic fermentation；
(4), put forward heat：In pond, product temperature controls more than 40 DEG C, is advisable with 40-45 DEG C, after inoculation, the acetic acid bacteria growing of surface raw vinegar
Breeding is fast, quick heating, is raised within 24 hours 40 DEG C, but middle unstrained spirits temperature is low, so loose unstrained spirits will be carried out, by above with middle raw vinegar to the greatest extent
May be loose uniform, make temperature consistent；
(5), training is turned in inverted engine：With turning over wall telephone set, by the raw vinegar generating heat above and bottom top layer, the unstrained spirits material of heat and rice husk be not abundant within second day
Mix thoroughly carried out cross spoon, one pond material unstrained spirits divide 8 days excessively complete, product temperature, between 40～45 DEG C, through 24 hours, turns over downwards one layer, every time
Plus rice husk 150kg, some water are mended according to fermentation situation, turns over downwards two to three centimeters daily and so all make through 8～9 days raw vinegar
Become, former half pond has become full pond raw vinegar；Cross spoon to finish, acetic fermentation reach climax need show-through daily once, make above
Temperature is less than 45 DEG C, and continuous seven days, now fermentation temperature no longer rose, and proceeds to the sealing aging stage immediately；
(6), aging
Feng Chi：After raw vinegar maturation, add Sal 60-70kg immediately and seal pond, so that raw vinegar is compacted, Chi Kou is real with Polypropylence Sheet lid, cloth
Face is compressed along pool side with Sal, must not breathe freely；
Volt unstrained spirits：Once turned over training after raw vinegar Feng Chiyi week and sealed pond again, the envelope pond time is 30 days, during aging its local flavor longer is more
Good；
Drench vinegar：Raw vinegar is delivered in vinegar spaying pool adds cream-coloured again two pickles according to vinegar productivity calculated add water in proportion at 1000: 13,
Then vinegar is drenched after immersion；
(7), sterilize and configure
Head vinegar passes through pipeline and enters to join in vinegar pond, and except total acid higher than more than 5 DEG C without preservative, the white sugar can be added to be joined
Put, general vinegar should add preservative, by 0.1g/kg, raw vinegar is sterilized with heat exchanger, more than 95 DEG C of sterilising temp,
It is finally putting into deposit in vinegar tank and deposits, after depositing 3-6 month, become finished product.
2. a kind of Fructus Citri grandiss vinegar according to claim 1 manufacture method it is characterised in that：In above-mentioned steps (6) aging
Pouring vinegar step, two pickles want gradation number to pour on surface layer, prevent from rushing the level of random raw vinegar.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610922300.4A CN106434260A (en) | 2016-10-25 | 2016-10-25 | Making method of shaddock vinegar |
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|---|---|---|---|
| CN201610922300.4A CN106434260A (en) | 2016-10-25 | 2016-10-25 | Making method of shaddock vinegar |
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Family
ID=58176138
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109401908A (en) * | 2018-11-09 | 2019-03-01 | 天津科技大学 | A kind of teenager's anti-fatigue effect type fruit vinegar beverage and preparation method thereof |
| CN109735405A (en) * | 2019-03-07 | 2019-05-10 | 梅州市珍宝金柚实业有限公司 | A kind of method that semi-solid ferment preparation essence makes golden-pomelo beer |
| CN110317707A (en) * | 2019-08-09 | 2019-10-11 | 浙江省柑桔研究所 | A kind of orange fruit vinegar and preparation method thereof and equipment |
| CN114032160A (en) * | 2021-11-26 | 2022-02-11 | 福建紫老虎食品有限公司 | Processing method of compound healthy potato vinegar from sweet potatoes |
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| CN1364873A (en) * | 2002-01-25 | 2002-08-21 | 江西省农学会 | Process for brewing organge fruit vinegar |
| CN101787341A (en) * | 2010-02-26 | 2010-07-28 | 山西紫林食品有限公司 | Synchronous fermentation process for mature vinegar |
| CN103881887A (en) * | 2012-12-19 | 2014-06-25 | 赵广涛 | Fruit vinegar and immobilized production method thereof |
| CN104762189A (en) * | 2015-03-29 | 2015-07-08 | 安徽先知缘食品有限公司 | Processing process for shaddock vinegar |
| CN105316203A (en) * | 2013-12-27 | 2016-02-10 | 彭聪 | Method for brewing pomelo peel vinegar |
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2016
- 2016-10-25 CN CN201610922300.4A patent/CN106434260A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1364873A (en) * | 2002-01-25 | 2002-08-21 | 江西省农学会 | Process for brewing organge fruit vinegar |
| CN101787341A (en) * | 2010-02-26 | 2010-07-28 | 山西紫林食品有限公司 | Synchronous fermentation process for mature vinegar |
| CN103881887A (en) * | 2012-12-19 | 2014-06-25 | 赵广涛 | Fruit vinegar and immobilized production method thereof |
| CN105316203A (en) * | 2013-12-27 | 2016-02-10 | 彭聪 | Method for brewing pomelo peel vinegar |
| CN104762189A (en) * | 2015-03-29 | 2015-07-08 | 安徽先知缘食品有限公司 | Processing process for shaddock vinegar |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109401908A (en) * | 2018-11-09 | 2019-03-01 | 天津科技大学 | A kind of teenager's anti-fatigue effect type fruit vinegar beverage and preparation method thereof |
| CN109401908B (en) * | 2018-11-09 | 2022-04-08 | 天津科技大学 | Anti-fatigue functional fruit vinegar beverage for teenagers and preparation method thereof |
| CN109735405A (en) * | 2019-03-07 | 2019-05-10 | 梅州市珍宝金柚实业有限公司 | A kind of method that semi-solid ferment preparation essence makes golden-pomelo beer |
| CN110317707A (en) * | 2019-08-09 | 2019-10-11 | 浙江省柑桔研究所 | A kind of orange fruit vinegar and preparation method thereof and equipment |
| CN114032160A (en) * | 2021-11-26 | 2022-02-11 | 福建紫老虎食品有限公司 | Processing method of compound healthy potato vinegar from sweet potatoes |
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Application publication date: 20170222 |