CN106811391A - A kind of preparation method of hawthorn hill gooseberry compound fruit vinegar - Google Patents
A kind of preparation method of hawthorn hill gooseberry compound fruit vinegar Download PDFInfo
- Publication number
- CN106811391A CN106811391A CN201710186801.5A CN201710186801A CN106811391A CN 106811391 A CN106811391 A CN 106811391A CN 201710186801 A CN201710186801 A CN 201710186801A CN 106811391 A CN106811391 A CN 106811391A
- Authority
- CN
- China
- Prior art keywords
- hill gooseberry
- fruit
- hawthorn
- wine
- preparation
- 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
- C12J1/04—Vinegar; Preparation or purification thereof from alcohol
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/39—Convolvulaceae (Morning-glory family), e.g. bindweed
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/61—Myrtaceae (Myrtle family), e.g. teatree or eucalyptus
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/73—Rosaceae (Rose family), e.g. strawberry, chokeberry, blackberry, pear or firethorn
- A61K36/734—Crataegus (hawthorn)
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/73—Rosaceae (Rose family), e.g. strawberry, chokeberry, blackberry, pear or firethorn
- A61K36/738—Rosa (rose)
Landscapes
- Health & Medical Sciences (AREA)
- Natural Medicines & Medicinal Plants (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Animal Behavior & Ethology (AREA)
- Veterinary Medicine (AREA)
- Medical Informatics (AREA)
- Medicinal Chemistry (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Pharmacology & Pharmacy (AREA)
- Epidemiology (AREA)
- Biotechnology (AREA)
- Alternative & Traditional Medicine (AREA)
- Public Health (AREA)
- Botany (AREA)
- Organic Chemistry (AREA)
- Food Science & Technology (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- Genetics & Genomics (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Medicines Containing Plant Substances (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
The invention discloses a kind of preparation method of hawthorn hill gooseberry compound fruit vinegar, the preparation of the method including wild fruit hill gooseberry's soaking wine, hawthorn hill gooseberry allocate the steps such as fruit wine preparation, acetic fermentation, matched color perfume (or spice).Present invention process is simple, low production cost, and the compound fruit vinegar for obtaining is bright in brown, and the smell of fruits is very sweet, total acid content>5.5%, total sugar content is 0.2 0.5%, and flavones content is 4.78 mg/mL.
Description
Technical field
The present invention relates to a kind of method for preparing compound fruit vinegar using big fruit fructus crataegi cuneatae and the wild fruit of hill gooseberry, belong to fruit wine
Fruit vinegar brewing technical field.
Background technology
Fruit vinegar is because turning into one of beverage products that current people like with healthy nutritive value higher.From adaptation
The compound fruit vinegar brewed of different type fruit have and have complementary functions synergy and local flavor reconciles the feature of submissive effect, its market
Have a extensive future.The report that existing more different type fruit compound fruit vinegar is developed, but because of fruit physiological property and flavor taste
Limitation with difference, so far, in the market compound fruit vinegar product is less.Appear in the newspapers at compound fruit vinegar end with hawthorn hill gooseberry as raw material
Road.
Hawthorn and hill gooseberry are the excellent fruits of dietotherapeutic, and distributed more widely general, wherein hawthorn has in north and south each province
Large-scale plantation, two kinds of fructus crataegi cuneatae and Fructus Crataegi are divided to by habitat, wherein big fruit fructus crataegi cuneatae is passed through by traditional fruitlet fructus crataegi cuneatae
Seed selection grafting and obtain, in Guangxi Guangdong large-scale plantation；And hill gooseberry is pure natural wild fruit at present, without chemical fertilizer and agriculture
Chemicals contamination, the fruit of category third generation exploitation.Hawthorn is the treasured in fruit, contains flavonoids, triterpenes, flavanol compound, lignanoids
With the functional compounds such as organic acid, with serum total cholesterol, triglycerides is reduced, promote myocardial contraction and protection cardiac muscle not
Undermined, antiatherosclerosis reduces blood pressure, and improves the effect such as Hemorheology, with nutrition higher and medical value,
Be adapted to be processed into various health drinks, but only with haw fermented vinegar local flavor processed, mouthfeel is not good enough.Hill gooseberry's fruit except containing flavones and
Outside anthocyanin class, quinones, terpene and polysaccharide, while rich in compositions such as calcium, U.S., manganese, amino acid, wherein most compound all has
Have certain antibacterial, an antitumor and anti-oxidant isoreactivity, the tonic for being commonly used for strengthen immunity among the people, but due to its pectin and
Tannin is more, is not suitable for being processed into full fermentation type beverage, and multi-processing among the people is into soak type fruit wine.
Fructus crataegi pinnatifidae is rich in Flavonoid substances and organic acid, and anthocyanin is few；Sugar, amino acid and pattern contained by hill gooseberry
Glycosides is more.Compound fruit vinegar new product is processed into using hill gooseberry and hawthorn, the carrying out of fermentation is conducive in manufacture craft, in product
The complementary synergistic effect of nutrition and health care function is reached in performance, soft Feng Xiang effects are played on taste flavor.
The traditional processing technology of fruit vinegar will ferment by alcohol and acetic acid two benches, there is all solid state fermentation method, full liquid
The methods such as fermentation method, ex-liquid express solid fermentation method.Among the people have a method that one-step fermentation vinegar is carried out using nature strain, but the method
Unstable product quality.To retain the functional components such as flavonoids, anthocyanin in raw material as far as possible, the acetic fermentation stage prevents
Only over oxidation is crucial.The present invention produces hawthorn hill gooseberry's compound fruit vinegar using dual acidifying liquid fermentation technique, can reduce
Flavones, polyphenol, the oxidation of Vc isoreactivity materials in fruit material, keep the nutritional ingredient and fruity of raw material fruit to greatest extent, rich
Organic acid rich is constituted, and makes smell of vinegar mellowness soft.The technique has the advantages of equipment is simple, and fermentation period is short.
The content of the invention
A kind of hawthorn hill gooseberry it is an object of the present invention to provide process is simple, low production cost, healthcare function synergy is combined
Fruit vinegar production method, makees raw material and produces hawthorn by dual acidifying fermentation technology using fresh haw juice and wild fruit hill gooseberry's soaking wine
Hill gooseberry's compound fruit vinegar.
The technical solution adopted in the present invention is as follows to achieve the above object：
A kind of preparation method of hawthorn hill gooseberry compound fruit vinegar, the method comprises the following steps：
（1）The preparation of wild fruit hill gooseberry's soaking wine：By through hill gooseberry fruit 40-80 weight portions, the field dobber 3-6 weight after treatment
Part, Cherokee rose 5-10 weight portions and 42oFiltering obtains final product Myrtle wine after the sealing of rice wine 60-120 weight portions is brewed 2 months；
The wherein real processing method of the myrtle fruit is：
（a）The hill gooseberry of fresh mature is selected, is cleaned with clear water；
（b）Hill gooseberry is wrapped into gauze to be put into steamer, boiling 30 minutes gets out and dries；
（c）The hill gooseberry's repeat step that will be dried（b）Twice, i.e., three steam three solarizations, the hill gooseberry's fruit after being processed；
（2）It is prepared by hawthorn hill gooseberry allotment fruit wine：By fresh mature hawthorn fresh fruit, cleaning, section stoning, by 1:1-1:2 material
Water quality ratio adds pure water mashing to obtain slurry, and slurry is used into pectase, cellulase and protease composite enzyme solution at 42 DEG C
4h, filters to take filtrate A；Filter residue presses 1:1-1:2 mass ratio adds Myrtle wine to extract 1h, and press filtration takes liquor B, and A merges to obtain mountain with B
Short, bristly hair or beard hill gooseberry allocates fruit wine；
（3）Acetic fermentation：Hawthorn hill gooseberry is adjusted to allocate fruit wine wine degree to 4-6%, acidity 1g/100 mL, pol is controlled in 2-3
BX；Closed 24 h at 35 DEG C, pasteurization is accessed the acetic acid bacteria strain of activation, liquid aerobic fermentation at 32 DEG C by 6-10% inoculum concentrations
It is not further added by stopping to acidity, adds NaCl to terminate acetic fermentation in 0.02g/mL ratios, ageing obtains fermentation liquid in 1 month；
（4）Matched color is fragrant：Fermentation liquid is allocated through honey, 4 DEG C of low temperature clarifications, separates supernatant, and TRANSIENT HIGH TEMPERATURE sterilizing, thus obtaining the product is answered
Close fruit vinegar.
In step（2）In, by the gross weight meter of slurry, the consumption of pectase, cellulase and protease is respectively：0.5-
1.5%th, 0.4-0.8% and 0.2-0.6%.
In step（3）In, acetic acid bacteria strain used is that 1.01 acetic acid bacterias or AS1.41 acetic acid bacterias are made in Shanghai.
In step（3）In, the preceding 10 days zymotic fluid dissolved oxygen amounts that ferment are 6.5 mg/L, and later stage dissolved oxygen amount need to reach 7.5 mg/
L。
The beneficial effects of the present invention are：
（1）Fruit fructus crataegi cuneatae flavonoids and organic acid content are more greatly and anthocyanin is few, and hill gooseberry's sugar, amino acid and anthocyanin are more,
Compound fruit vinegar new product is processed into using hill gooseberry and hawthorn, the carrying out of fermentation is conducive in manufacture craft, in properties of product
On reach the complementary synergistic effect of nutrition and health care function, soft Feng Xiang effects are played on taste flavor.
（2）After allotment fruit wine is through of short duration anaerobic lactic acid fermentation, kinds of organic acids in product can be increased, especially improve lactic acid
Content, can form the flavor substances such as more esters during through ageing, make product tart flavour soft.
（3）Flavonoids is liposoluble substance, and hawthorn pomace is extracted with Myrtle wine, has effectively leached the Huang in haw berry
Ketone composition, so that the flavones content in improving fruit wine.
（4）Fruit vinegar technique is produced using dual acidifying fermentation technology, flavones, polyphenol, Vc isoreactivity things in fruit material can be reduced
The oxidation of matter, keeps the nutritional ingredient and fruity of hawthorn to greatest extent.
（5）Because the pectin and protein content of haw berry are higher than other fruit, therefore haw pulp is through pectase, cellulose
After enzyme, protease hydrolyzed, the monose and aminoacid ingredient in fruit juice are enriched, be more beneficial for the carrying out of fermentation.
Every physical and chemical index by assay gained hawthorn hill gooseberry's compound fruit vinegar meets national Standard for Vinegar.Produce
Product are bright in brown, and the smell of fruits is very sweet, total acid（With acetometer）Content>5.5%, total sugar content is 0.2-0.5%, and flavones content reaches
To 4.78 mg/mL.And measure commercially available fruit vinegar (Hawthorn Vinegar, pears vinegar, apple vinegar) flavones content under the same conditions and be respectively less than 4
Mg/mL, it is seen that hawthorn hill gooseberry's compound fruit vinegar remains most flavone component in hawthorn.
Specific embodiment
Embodiment 1：
A kind of preparation method of hawthorn hill gooseberry compound fruit vinegar, the method comprises the following steps：
（1）The preparation of wild fruit hill gooseberry's soaking wine：By through the hill gooseberry's fruit 40Kg after treatment, the Kg of field dobber 6, Cherokee rose 5Kg
With 42oFiltering obtains final product Myrtle wine after rice wine 120Kg sealings are brewed 2 months；
The wherein real processing method of the myrtle fruit is：
（a）The hill gooseberry of fresh mature is selected, is cleaned with clear water；
（b）Hill gooseberry is wrapped into gauze to be put into steamer, boiling 30 minutes gets out and dries；
（c）The hill gooseberry's repeat step that will be dried（b）Twice, the hill gooseberry's fruit after being processed.
（2）It is prepared by hawthorn hill gooseberry allotment fruit wine：By fresh mature hawthorn fresh fruit, cleaning, section stoning, by 1:1 material
Water quality ratio adds pure water mashing to obtain slurry, by the gross weight meter of slurry, slurry is used pectase 0.5%, fibre at 42 DEG C
The plain enzyme 0.8% of dimension and proteinase-10 .2% complex enzyme hydrolysis 4h, filter to take filtrate A；Filter residue presses 1:2 mass ratio adds hill gooseberry's steeping in wine
1h is carried, press filtration takes liquor B, and A merges to obtain hawthorn hill gooseberry allotment fruit wine with B.
（3）Acetic fermentation：Hawthorn hill gooseberry is adjusted to allocate fruit wine wine degree to 4%, acidity 1g/100 mL, pol control exists
3BX；1.01 acetic acid bacterias are made in closed 24 h at 35 DEG C, pasteurization, the Shanghai for accessing activation by 6% inoculum concentration, and liquid is aerobic at 32 DEG C
Fermentation is not further added by stopping to acidity, and NaCl terminating reactions are added in 0.02g/mL ratios, and ageing obtains fermentation liquid in 1 month；In hair
During ferment, 10 days dissolved oxygen amounts are 6.5 mg/L before regulation rotating speed makes fermentation, and later stage dissolved oxygen amount is 7.2 mg/L.
（4）Matched color is fragrant：Fermentation liquid is allocated through honey, 4 DEG C of low temperature clarifications, separates supernatant, and TRANSIENT HIGH TEMPERATURE sterilizing is
Obtain compound fruit vinegar.
Product is bright in brown, and the smell of fruits is very sweet, total acid（With acetometer）Content is 5.7%, and total sugar content is 0.35%, yellow
Ketone content reaches 4.56 mg/mL.
Embodiment 2：
A kind of preparation method of hawthorn hill gooseberry compound fruit vinegar, the method comprises the following steps：
（1）The preparation of wild fruit hill gooseberry's soaking wine：By through hill gooseberry's fruit 80Kg, field dobber 3Kg, the Cherokee rose 10Kg after treatment
With 42oFiltering obtains final product Myrtle wine after rice wine 60Kg sealings are brewed 2 months；
The wherein real processing method of the myrtle fruit is：
（a）The hill gooseberry of fresh mature is selected, is cleaned with clear water；
（b）Hill gooseberry is wrapped into gauze to be put into steamer, boiling 30 minutes gets out and dries；
（c）The hill gooseberry's repeat step that will be dried（b）Twice, the hill gooseberry's fruit after being processed.
（2）It is prepared by hawthorn hill gooseberry allotment fruit wine：By fresh mature hawthorn fresh fruit, cleaning, section stoning, by 1:2 material
Water quality ratio adds pure water mashing to obtain slurry, by the gross weight meter of slurry, slurry is used pectase 1.5%, fibre at 42 DEG C
The plain enzyme 0.4% of dimension and proteinase-10 .6% complex enzyme hydrolysis 4h, filter to take filtrate A；Filter residue presses 1:1 mass ratio adds hill gooseberry's steeping in wine
1h is carried, press filtration takes liquor B, and A merges to obtain hawthorn hill gooseberry allotment fruit wine with B.
（3）Acetic fermentation：Hawthorn hill gooseberry is adjusted to allocate fruit wine wine degree to 6%, acidity 1g/100 mL, pol control exists
2BX；Closed 24 h at 35 DEG C, pasteurization is accessed the AS1.41 acetic acid bacterias of activation by 10% inoculum concentration, and liquid is aerobic at 32 DEG C
Fermentation is not further added by stopping to acidity, and NaCl terminating reactions are added in 0.02g/mL ratios, and ageing obtains fermentation liquid in 1 month；In hair
During ferment, 10 days dissolved oxygen amounts are 5.5 mg/L before regulation rotating speed makes fermentation, and later stage dissolved oxygen amount is 7.2 mg/L.
（4）Matched color is fragrant：Fermentation liquid is allocated through honey, 4 DEG C of low temperature clarifications, separates supernatant, and TRANSIENT HIGH TEMPERATURE sterilizing is
Obtain compound fruit vinegar.
Product is bright in brown, and the smell of fruits is very sweet, total acid（With acetometer）Content is 6.0%, and total sugar content is 0.33%, yellow
Ketone content reaches 4.76 mg/mL.
Embodiment 3：
A kind of preparation method of hawthorn hill gooseberry compound fruit vinegar, the method comprises the following steps：
（1）The preparation of wild fruit hill gooseberry's soaking wine：By through the hill gooseberry's fruit 60Kg after treatment, the Kg of field dobber 4, Cherokee rose 8Kg
With 42oFiltering obtains final product Myrtle wine after rice wine 90Kg sealings are brewed 2 months；
The wherein real processing method of the myrtle fruit is：
（a）The hill gooseberry of fresh mature is selected, is cleaned with clear water；
（b）Hill gooseberry is wrapped into gauze to be put into steamer, boiling 30 minutes gets out and dries；
（c）The hill gooseberry's repeat step that will be dried（b）Twice, the hill gooseberry's fruit after being processed.
（2）It is prepared by hawthorn hill gooseberry allotment fruit wine：By fresh mature hawthorn fresh fruit, cleaning, section stoning, by 1:1.5
Material water quality ratio adds pure water to be beaten to obtain slurry, by the gross weight meter of slurry, by slurry at 42 DEG C with pectase 0.1%,
Cellulase 0.6% and proteinase-10 .4% complex enzyme hydrolysis 4h, filter to take filtrate A；Filter residue presses 1:1.5 mass ratio adds hill gooseberry
Steeping in wine carries 1h, and press filtration takes liquor B, and A merges to obtain hawthorn hill gooseberry allotment fruit wine with B.
（3）Acetic fermentation：Hawthorn hill gooseberry is adjusted to allocate fruit wine wine degree to 5%, acidity 1g/100 mL, pol control exists
2.5BX；Closed 24 h at 35 DEG C, pasteurization is accessed the AS1.41 acetic acid bacterias of activation by 8% inoculum concentration, and liquid is aerobic at 32 DEG C
Fermentation is not further added by stopping to acidity, and NaCl terminating reactions are added in 0.02g/mL ratios, and ageing obtains fermentation liquid in 1 month；In hair
During ferment, 10 days dissolved oxygen amounts are 6.5 mg/L before regulation rotating speed makes fermentation, and later stage dissolved oxygen amount is 7.2 mg/L.
（4）Matched color is fragrant：Fermentation liquid is allocated through honey, 4 DEG C of low temperature clarifications, separates supernatant, and TRANSIENT HIGH TEMPERATURE sterilizing is
Obtain compound fruit vinegar.
Product is bright in brown, and the smell of fruits is very sweet, total acid（With acetometer）Content is 5.7%, and total sugar content is 0.37%, yellow
Ketone content reaches 4.56 mg/mL.
It is obvious to a person skilled in the art that the invention is not restricted to the details of above-mentioned one exemplary embodiment, Er Qie
In the case of without departing substantially from spirit or essential attributes of the invention, the present invention can be in other specific forms realized.Therefore, no matter
From the point of view of which point, embodiment all should be regarded as exemplary, and be nonrestrictive, the scope of the present invention is by appended power
Profit requires to be limited rather than described above, it is intended that all in the implication and scope of the equivalency of claim by falling
Change is included in the present invention.
Claims (4)
1. a kind of preparation method of hawthorn hill gooseberry compound fruit vinegar, it is characterised in that the method comprises the following steps：
（1）The preparation of wild fruit hill gooseberry's soaking wine：By through hill gooseberry fruit 40-80 weight portions, the field dobber 3-6 weight after treatment
Part, Cherokee rose 5-10 weight portions and 42oFiltering obtains final product Myrtle wine after the sealing of rice wine 60-120 weight portions is brewed 2 months；
The wherein real processing method of the myrtle fruit is：
（a）The hill gooseberry of fresh mature is selected, is cleaned with clear water；
（b）Hill gooseberry is wrapped into gauze to be put into steamer, boiling 30 minutes gets out and dries；
（c）The hill gooseberry's repeat step that will be dried（b）Twice, the hill gooseberry's fruit after being processed；
（2）It is prepared by hawthorn hill gooseberry allotment fruit wine：By fresh mature hawthorn fresh fruit, cleaning, section stoning, by 1:1-1:2 material
Water quality ratio adds pure water mashing to obtain slurry, and slurry is used into pectase, cellulase and protease composite enzyme solution at 42 DEG C
4h, filters to take filtrate A；Filter residue presses 1:1-1:2 mass ratio adds Myrtle wine to extract 1h in room temperature, and press filtration takes liquor B, and A and B is closed
And obtain hawthorn hill gooseberry allotment fruit wine；
（3）Acetic fermentation：Hawthorn hill gooseberry is adjusted to allocate fruit wine wine degree to 4-6%, acidity 1g/100 mL, pol is controlled in 2-3
BX；Closed 24 h at 35 DEG C, pasteurization is accessed the acetic acid bacteria strain of activation, liquid aerobic fermentation at 32 DEG C by 6-10% inoculum concentrations
It is not further added by stopping to acidity, adds NaCl to terminate fermentation in 0.02g/mL ratios, ageing obtains fermentation liquid in 1 month；
（4）Matched color is fragrant：Fermentation liquid is allocated through honey, 4 DEG C of low temperature clarifications, separates supernatant, and TRANSIENT HIGH TEMPERATURE sterilizing, thus obtaining the product is answered
Close fruit vinegar.
2. the preparation method of a kind of hawthorn hill gooseberry compound fruit vinegar according to claim 1, it is characterised in that in step
（2）In, by the gross weight meter of slurry, the consumption of pectase, cellulase and protease is respectively：0.5-1.5%, 0.4-
0.8% and 0.2-0.6%.
3. the preparation method of a kind of hawthorn hill gooseberry compound fruit vinegar according to claim 1, it is characterised in that in step
（3）In, acetic acid bacteria strain used is that 1.01 acetic acid bacterias or AS1.41 acetic acid bacterias are made in Shanghai.
4. the preparation method of a kind of hawthorn hill gooseberry compound fruit vinegar according to claim 1, it is characterised in that in step
（3）In, the preceding 10 days zymotic fluid dissolved oxygen amounts that ferment are 6.5 mg/L, and later stage dissolved oxygen amount is 7.5 mg/L.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710186801.5A CN106811391A (en) | 2017-03-27 | 2017-03-27 | A kind of preparation method of hawthorn hill gooseberry compound fruit vinegar |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710186801.5A CN106811391A (en) | 2017-03-27 | 2017-03-27 | A kind of preparation method of hawthorn hill gooseberry compound fruit vinegar |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106811391A true CN106811391A (en) | 2017-06-09 |
Family
ID=59115424
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710186801.5A Pending CN106811391A (en) | 2017-03-27 | 2017-03-27 | A kind of preparation method of hawthorn hill gooseberry compound fruit vinegar |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106811391A (en) |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1864556A (en) * | 2006-06-22 | 2006-11-22 | 大连轻工业学院 | Hawthorn acetic acid fermented drink and brewage method thereof |
| CN103907987A (en) * | 2014-04-01 | 2014-07-09 | 天地壹号饮料股份有限公司 | Method for preparing hawthorn fruit vinegar beverage by continuously fermenting various mixed strains |
| CN104312869A (en) * | 2014-10-27 | 2015-01-28 | 邓维新 | Myrtle wine and preparation method thereof |
| CN105199937A (en) * | 2015-09-21 | 2015-12-30 | 河南科技大学 | Sophora flower bud vinegar, sophora flower bud health-care oral liquid and preparation method of sophora flower bud health-care oral liquid |
| CN105886274A (en) * | 2014-12-13 | 2016-08-24 | 林庆光 | Fructus rhodomyrti and waxberry wine and preparation process thereof |
| CN106266893A (en) * | 2016-09-12 | 2017-01-04 | 福建万亿店中店电子商务有限责任公司 | A kind of beverage of sexual function improving and preparation method thereof |
| CN106333185A (en) * | 2016-08-18 | 2017-01-18 | 安徽天乾健食品科技有限公司 | Rhodomyrtus tomentosa fruit and blueberry composite fruit vinegar and preparation method thereof |
-
2017
- 2017-03-27 CN CN201710186801.5A patent/CN106811391A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1864556A (en) * | 2006-06-22 | 2006-11-22 | 大连轻工业学院 | Hawthorn acetic acid fermented drink and brewage method thereof |
| CN103907987A (en) * | 2014-04-01 | 2014-07-09 | 天地壹号饮料股份有限公司 | Method for preparing hawthorn fruit vinegar beverage by continuously fermenting various mixed strains |
| CN104312869A (en) * | 2014-10-27 | 2015-01-28 | 邓维新 | Myrtle wine and preparation method thereof |
| CN105886274A (en) * | 2014-12-13 | 2016-08-24 | 林庆光 | Fructus rhodomyrti and waxberry wine and preparation process thereof |
| CN105199937A (en) * | 2015-09-21 | 2015-12-30 | 河南科技大学 | Sophora flower bud vinegar, sophora flower bud health-care oral liquid and preparation method of sophora flower bud health-care oral liquid |
| CN106333185A (en) * | 2016-08-18 | 2017-01-18 | 安徽天乾健食品科技有限公司 | Rhodomyrtus tomentosa fruit and blueberry composite fruit vinegar and preparation method thereof |
| CN106266893A (en) * | 2016-09-12 | 2017-01-04 | 福建万亿店中店电子商务有限责任公司 | A kind of beverage of sexual function improving and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 候红萍: "《发酵食品工艺学》", 31 March 2016, 中国农业大学出版社 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103966057B (en) | A kind of preparation method of Fragrant fruit wine | |
| CN101245307B (en) | Melon and fruit vinegar and manufacture method thereof | |
| CN102352299B (en) | Jewel orchid fruit vinegar and jewel orchid fruit vinegar beverage | |
| CN103525660B (en) | Okra glutinous rice wine and preparation method thereof | |
| CN104263588A (en) | Method for preparing hawthorn wine by taking hawthorn fruit and hawthorn leaves as raw material | |
| CN104509907A (en) | Composite plant ferment vinegar beverage and preparation method thereof | |
| CN101544941B (en) | Waxberry wine and brewing method thereof | |
| CN108967775A (en) | A kind of wild cherry certain kind of berries active plant lactacidase fermenting beverage and preparation method thereof | |
| CN104223271B (en) | A kind of Abelmoschus esculentus lactacidase fermenting beverage | |
| KR101260466B1 (en) | Preparation method for mother chrysanthemum vinegar | |
| CN105349348A (en) | Dendrobium officinale and sorghum liquor and production technology thereof | |
| KR20110003739A (en) | Preparation method of jujube wine | |
| CN105670903A (en) | Persimmon vinegar capable of enhancing human body immunity and preparation method thereof | |
| CN104611181A (en) | Method for making Lycium ruthenicum Murr and grape blended black rice wine | |
| CN108795643A (en) | A kind of shaddock ferment alcoholic drink mixed with fruit juice and its production technology | |
| CN114009556A (en) | Lithocarpus litseifolius fruit Kangpu tea with high antioxidant activity and preparation method and application thereof | |
| CN104431176A (en) | Fermented tea of pepper leaves and jinhua fungus and preparation method and application of fermented tea | |
| KR20150034924A (en) | The beverage healing a hangover using persimmon vinegar | |
| CN108420064A (en) | Preparation method of rose and persimmon composite enzyme | |
| CN105331510A (en) | Grape and purple yam vinegar | |
| CN105695287B (en) | A kind of selenium-rich agaric mulberry health care black vinegar | |
| CN104172030A (en) | Pickle production method for effectively inhibiting pickle albuginea disease during fermentation process | |
| CN109043251A (en) | A kind of roxburgh rose beverage and preparation method thereof | |
| CN108936572A (en) | A kind of thick chilli sauce and preparation method thereof of passion fruit flavor | |
| CN108504491A (en) | A kind of preparation method of fruit wine and its fruit wine obtained and wine product |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170609 |