CN106889387A - A kind of pineapple vinegar beverage and preparation method thereof - Google Patents
A kind of pineapple vinegar beverage and preparation method thereof Download PDFInfo
- Publication number
- CN106889387A CN106889387A CN201710044696.1A CN201710044696A CN106889387A CN 106889387 A CN106889387 A CN 106889387A CN 201710044696 A CN201710044696 A CN 201710044696A CN 106889387 A CN106889387 A CN 106889387A
- Authority
- CN
- China
- Prior art keywords
- pineapple
- vinegar beverage
- pineapple vinegar
- juice
- beverage
- 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
- 235000007119 Ananas comosus Nutrition 0.000 title claims abstract description 74
- 239000000052 vinegar Substances 0.000 title claims abstract description 72
- 235000021419 vinegar Nutrition 0.000 title claims abstract description 72
- 235000013361 beverage Nutrition 0.000 title claims abstract description 47
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 244000099147 Ananas comosus Species 0.000 title 1
- 241000234671 Ananas Species 0.000 claims abstract description 73
- 235000013997 pineapple juice Nutrition 0.000 claims abstract description 18
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 230000001954 sterilising effect Effects 0.000 claims abstract description 8
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 7
- 230000003750 conditioning effect Effects 0.000 claims abstract description 7
- 238000001914 filtration Methods 0.000 claims abstract description 7
- 239000000049 pigment Substances 0.000 claims abstract description 7
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 6
- 239000001569 carbon dioxide Substances 0.000 claims abstract description 5
- 229910002092 carbon dioxide Inorganic materials 0.000 claims abstract description 5
- 238000002156 mixing Methods 0.000 claims abstract description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 28
- 238000000855 fermentation Methods 0.000 claims description 28
- 230000004151 fermentation Effects 0.000 claims description 28
- 235000020099 pineapple wine Nutrition 0.000 claims description 15
- 230000001476 alcoholic effect Effects 0.000 claims description 7
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 7
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 5
- 241000894006 Bacteria Species 0.000 claims description 4
- 239000007788 liquid Substances 0.000 claims description 4
- 238000000034 method Methods 0.000 claims description 4
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 3
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 238000011049 filling Methods 0.000 claims description 3
- 210000004907 gland Anatomy 0.000 claims description 3
- 238000007689 inspection Methods 0.000 claims description 3
- 238000009928 pasteurization Methods 0.000 claims description 3
- WLYGSPLCNKYESI-RSUQVHIMSA-N Carthamin Chemical group O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1[C@@]1(O)C(O)=C(C(=O)\C=C\C=2C=CC(O)=CC=2)C(=O)C(\C=C\2C([C@](O)([C@H]3[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O3)O)C(O)=C(C(=O)\C=C\C=3C=CC(O)=CC=3)C/2=O)=O)=C1O WLYGSPLCNKYESI-RSUQVHIMSA-N 0.000 claims description 2
- DYQVDISPPLTLLR-HJQYTNQXSA-N Carthamin Natural products CC[C@H]1O[C@H]([C@H](O)[C@@H](O)[C@@H]1O)[C@]2(O)C(=C(C=C/3C(=O)C(=C(O)[C@](O)([C@@H]4O[C@H](CO)[C@@H](O)[C@H](O)[C@H]4O)C3=O)C(=O)C=Cc5ccc(O)cc5)C(=O)C(=C2O)C(=O)C=Cc6ccc(O)cc6)O DYQVDISPPLTLLR-HJQYTNQXSA-N 0.000 claims description 2
- 229930006000 Sucrose Natural products 0.000 claims description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 2
- 235000012907 honey Nutrition 0.000 claims description 2
- 239000001509 sodium citrate Substances 0.000 claims description 2
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical group O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims description 2
- 230000029087 digestion Effects 0.000 abstract description 4
- 230000009286 beneficial effect Effects 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 description 15
- 235000019634 flavors Nutrition 0.000 description 15
- 235000019640 taste Nutrition 0.000 description 9
- 235000013399 edible fruits Nutrition 0.000 description 8
- 229960000583 acetic acid Drugs 0.000 description 7
- 235000019605 sweet taste sensations Nutrition 0.000 description 7
- 235000012976 tarts Nutrition 0.000 description 7
- 241000196324 Embryophyta Species 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 150000007524 organic acids Chemical class 0.000 description 3
- 235000014101 wine Nutrition 0.000 description 3
- 239000004365 Protease Substances 0.000 description 2
- 244000300264 Spinacia oleracea Species 0.000 description 2
- 235000009337 Spinacia oleracea Nutrition 0.000 description 2
- 230000035622 drinking Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 229940093915 gynecological organic acid Drugs 0.000 description 2
- 235000005985 organic acids Nutrition 0.000 description 2
- 108010004032 Bromelains Proteins 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- 229930003270 Vitamin B Natural products 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 235000019835 bromelain Nutrition 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 125000002924 primary amino group Chemical group [H]N([H])* 0.000 description 1
- 235000019419 proteases Nutrition 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof containing fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- A23L2/52—Adding ingredients
-
- 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
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Organic Chemistry (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- General Engineering & Computer Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Biochemistry (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a kind of pineapple vinegar beverage and preparation method thereof, wherein pineapple vinegar beverage is made up of following component by mass percentage：Pineapple vinegar 6~8%；Pineapple juice 5~7%；Sugariness conditioning agent 8~15%；Acidity regulator 0.05~0.15%；Flavoring essence 0.005~0.015%；Pigment 0.001~0.003%；Carbon dioxide 0.35~0.7%；Aseptic water surplus；The preparation method of described pineapple vinegar beverage, comprises the following steps：1) get the raw materials ready mixing：Pineapple vinegar, pineapple juice, sugariness conditioning agent, acidity regulator, flavoring essence and pigment are weighed, is dissolved in sterilized water, be well mixed, obtain mixed liquor；2) filter sterilization：By step 1) the middle mixed liquor filtering for obtaining, it is then sterilized, carbon dioxide is then passed to, obtain pineapple vinegar beverage；Pineapple vinegar beverage, using pineapple vinegar and pineapple juice as raw material, the pineapple vinegar beverage of allotment it is sour-sweet it is tasty and refreshing, beneficial to digestion.
Description
Technical field
The present invention relates to a kind of pineapple vinegar beverage and preparation method thereof, belong to fruit-flavored beverage preparing technical field.
Background technology
Fruit vinegar is, with fruit as primary raw material, to brew and form through alcoholic fermentation, acetic fermentation.Fruit vinegar is rich in various amino
The nutriments such as acid, organic acid, vitamin, and with the distinctive fragrance of fruit, often drinking fruit vinegar can promote digestion, eliminate
Fatigue, improves body immunity.
Pineapple is a kind of tropical fruit (tree), and it is due to sweet and sour taste, and unique flavor is deep to be liked by everybody.Containing big in pineapple
The fructose of amount, glucose, vitamin B, C, phosphorus, the material such as citric acid and protease also contains various organic acids and bromelain in addition
Deng.At present, useful pineapple is beaten or squeezes the juice in industry, by alcoholic fermentation and the technique of acetic fermentation vinegar, obtained pineapple
Vinegar can retain the various nutrition in pineapple, but by obtained pineapple vinegar directly as beverage, its local flavor is single, it is difficult to body
The characteristics of existing beverage.
The content of the invention
In order to overcome the deficiencies in the prior art, first purpose of the invention is to provide a kind of pineapple vinegar beverage, with spinach
Trailing plants vinegar and pineapple juice as raw material, the pineapple vinegar beverage of allotment it is sour-sweet it is tasty and refreshing, beneficial to digestion.
Realize that the purpose of the present invention can reach by adopting the following technical scheme that：A kind of pineapple vinegar beverage, the pineapple
Vinegar beverage is made up of following component by mass percentage：
Preferably, the pineapple vinegar beverage is made up of following component by mass percentage：
Preferably, the acetic acid content of the pineapple vinegar is 6.5g/100mL.
Preferably, the pineapple vinegar is obtained by following preparation process：
1) select, squeeze the juice：Ripe, fresh, intact pineapple is selected, is squeezed the juice, obtain pineapple juice；
2) sugar addition：Total sugar content is 160~200g/L in regulation pineapple juice；
3) pineapple wine fermentation：Active Dry Yeast is added in pineapple juice, alcoholic fermentation, wine are carried out in closed container
Stop fermentation when smart concentration is percent by volume 8~11%, obtain pineapple wine；
4) filtration sterilization：Pineapple wine is filtered and sterilized；
5) pineapple vinegar fermentation：Pineapple wine is accessed into fermentation tank, acetic acid bacterium solution is inoculated in pineapple wine, by deep liquid
Zymotechnique carries out acetic fermentation, when acetic acid content is for 6~6.5g/100mL and alcohol concentration is less than percent by volume 0.5%
When stop fermentation, obtain pineapple vinegar.
Preferably, the sugariness conditioning agent is the following component by pineapple vinegar gross mass percentages：
White sugar 5~8%；
Honey 3~7%.
Preferably, the acidity regulator is sodium citrate.
Preferably, the pigment is carthamin yellow.
Second object of the present invention is to provide a kind of preparation method of above-mentioned pineapple vinegar beverage.
Realize that the purpose of the present invention can reach by adopting the following technical scheme that：A kind of pineapple vinegar beverage as described above
Preparation method, comprise the following steps：
1) get the raw materials ready mixing：Pineapple vinegar, pineapple juice, sugariness conditioning agent, acidity regulator, flavoring essence and pigment are weighed, it is molten
In sterilized water, it is well mixed, obtains mixed liquor；
2) filter sterilization：By step 1) the middle mixed liquor filtering for obtaining, it is then sterilized, carbon dioxide is then passed to, obtain
Pineapple vinegar beverage.
Preferably, the step 2) it is to be filtered by diatomite filter, then in the condition that temperature is 121 DEG C
Lower sterilized 6 seconds.
Preferably, also including step 3) enter tank：By dosing filling machine by step 2) the pineapple vinegar beverage that obtains pours into
Pop can, gland carries out pasteurization, cooling, inspection, as pineapple vinegar beverage product.
Compared to existing technology, the beneficial effects of the present invention are：
1st, pineapple vinegar beverage of the invention compounds the pineapple vinegar beverage for preparing by pineapple vinegar and pineapple juice with primary raw material,
Its sweet mouthfeel, with unique local flavor；
2nd, the pineapple vinegar raw material in the present invention carries out alcoholic fermentation and deep liquid fermentation process by pineapple juice carries out vinegar
Acid fermentation is prepared, and its acetic acid content is high, features good taste, and suitable industrial production is used；
3rd, pineapple vinegar beverage of the invention is rich in various organic acids, lifts HE digestion power, enhances metabolism,
Build up resistance, be conducive to the health of human body.
Specific embodiment
Below, with reference to specific embodiment, the present invention is described further：
Embodiment 1~3
Embodiment 1~3 discloses a kind of pineapple vinegar beverage, and its composition and its mass percent are as shown in table 1：
The composition and content of the embodiment 1~3 of table 1
Wherein, pineapple vinegar is obtained by following preparation process：
1) select, squeeze the juice：The removal of impurity, raw green fruit and rotten fruit are gone, ripe, fresh, intact pineapple is selected, will after peeling
Pulp is squeezed the juice, and obtains pineapple juice；
2) sugar addition：Total sugar content is 200g/L in being diluted to pineapple juice with pure water；
3) pineapple wine fermentation：The wine active dry yeast that mass percent is 0.05% is added in pineapple juice, close
Close in container carries out alcoholic fermentation 7 days under conditions of 28 DEG C so that stop fermentation when alcohol concentration is percent by volume 11%,
Obtain pineapple wine；
4) filtration sterilization：Pineapple wine is filtered by diatomite filter, pineapple wine is then deployed into alcoholic strength
It is 7%, then carries out pasteurization, finally cools the temperature to 30 DEG C；
5) pineapple vinegar fermentation：Pineapple wine is accessed into fermentation tank, the acetic acid bacterium solution that percent by volume is 13% is inoculated in spinach
In trailing plants wine, acetic fermentation is carried out 55 hours under conditions of 30 DEG C by liquid submerged fermentation technique；So that acetic acid content is
6.5g/100mL and alcohol concentration are less than percent by volume 0.5%, stop fermentation, obtain pineapple vinegar.
The preparation method of the pineapple vinegar beverage of embodiment 1~3, is following steps：
1) get the raw materials ready mixing：Pineapple vinegar, pineapple juice, sugariness conditioning agent, acidity regulator, flavoring essence and pigment are weighed, it is molten
In sterilized water, it is well mixed, obtains mixed liquor；
2) filter sterilization：By step 1) the middle mixed liquor filtering for obtaining, it is then sterilized, carbon dioxide is then passed to, obtain
Pineapple vinegar beverage.
3) tank is entered：By dosing filling machine by step 2) the pineapple vinegar beverage that obtains pours into pop can, and gland carries out Pasteur
Sterilizing, cooling, inspection, as pineapple vinegar beverage product.
The pineapple vinegar beverage that embodiment 1~3 is obtained carries out taste tests：
Method：Tester 15, age 15-45 Sui, after drinking embodiment 1~3, to its sweet taste, tart flavour and flavor taste
Scored, standards of grading are 1-5 points, sweet taste fraction is higher to represent that tester more likes that tart flavour fraction is got over to the degree of sweet taste
Height represents that tester gets over to the degree of tart flavour and likes that the fraction of flavor taste is higher to represent that tester more likes to the degree of tart flavour
Love, calculates average mark X1, as a result as shown in table 2：
The test result of the sweet taste of table 2, tart flavour and flavor taste
From shown in table 2, the sweet taste of embodiment 1~3, tart flavour and flavor taste represent tester to implementing more than 3 points
The taste of the pineapple vinegar beverage of example relatively likes that the wherein equal score in terms of sweet taste, tart flavour and flavor taste of embodiment 1 is higher,
Taste reconciles relatively good in representing embodiment 1, and sour-sweet degree is moderate.
For a person skilled in the art, technical scheme that can be as described above and design, make other each
Plant corresponding change and deform, and all these changes and deforms the protection model that should all belong to the claims in the present invention
Within enclosing.
Claims (10)
1. a kind of pineapple vinegar beverage, it is characterised in that：The pineapple vinegar beverage is made up of following component by mass percentage：
2. pineapple vinegar beverage as claimed in claim 1, it is characterised in that：The pineapple vinegar beverage is by by mass percentage
Following component is constituted：
3. pineapple vinegar beverage as claimed in claim 1, it is characterised in that：The acetic acid content of the pineapple vinegar is 6.5g/
100mL。
4. pineapple vinegar beverage as claimed in claim 1, it is characterised in that：The pineapple vinegar is obtained by following preparation process：
1) select, squeeze the juice：Ripe, fresh, intact pineapple is selected, is squeezed the juice, obtain pineapple juice；
2) sugar addition：Total sugar content is 160~200g/L in regulation pineapple juice；
3) pineapple wine fermentation：Active Dry Yeast is added in pineapple juice, alcoholic fermentation is carried out in closed container, alcohol is dense
Stop fermentation when spending for percent by volume 8~11%, obtain pineapple wine；
4) filtration sterilization：Pineapple wine is filtered and sterilized；
5) pineapple vinegar fermentation：Pineapple wine is accessed into fermentation tank, acetic acid bacterium solution is inoculated in pineapple wine, by liquid deep layer fermenting
Technique carries out acetic fermentation, stops when acetic acid content is 6~6.5g/100mL and alcohol concentration is less than percent by volume 0.5%
Only ferment, obtain pineapple vinegar.
5. pineapple vinegar beverage as claimed in claim 1, it is characterised in that：The sugariness conditioning agent is by pineapple vinegar gross mass hundred
Divide the following component than meter：
White sugar 5~8%；
Honey 3~7%.
6. pineapple vinegar beverage as claimed in claim 1, it is characterised in that：The acidity regulator is sodium citrate.
7. pineapple vinegar beverage as claimed in claim 1, it is characterised in that：The pigment is carthamin yellow.
8. the preparation method of a kind of pineapple vinegar beverage as described in claim 1-7 is any, it is characterised in that：Including following step
Suddenly：
1) get the raw materials ready mixing：Pineapple vinegar, pineapple juice, sugariness conditioning agent, acidity regulator, flavoring essence and pigment are weighed, nothing is dissolved in
In bacterium water, it is well mixed, obtains mixed liquor；
2) filter sterilization：By step 1) the middle mixed liquor filtering for obtaining, it is then sterilized, carbon dioxide is then passed to, obtain pineapple
Vinegar beverage.
9. the preparation method of pineapple vinegar beverage as claimed in claim 8, it is characterised in that：The step 2) it is by diatomite
Filter is filtered, sterilized 6 seconds under conditions of being then 121 DEG C in temperature.
10. the preparation method of pineapple vinegar beverage as claimed in claim 8, it is characterised in that：Also include step 3) enter tank：Pass through
Dosing filling machine is by step 2) the pineapple vinegar beverage that obtains pours into pop can, and gland carries out pasteurization, and cooling, inspection turn into
Pineapple vinegar beverage product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710044696.1A CN106889387A (en) | 2017-01-19 | 2017-01-19 | A kind of pineapple vinegar beverage and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710044696.1A CN106889387A (en) | 2017-01-19 | 2017-01-19 | A kind of pineapple vinegar beverage and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106889387A true CN106889387A (en) | 2017-06-27 |
Family
ID=59199258
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710044696.1A Pending CN106889387A (en) | 2017-01-19 | 2017-01-19 | A kind of pineapple vinegar beverage and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106889387A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111909822A (en) * | 2020-06-03 | 2020-11-10 | 中国热带农业科学院农产品加工研究所 | Method for fermenting pineapple vinegar by cell immobilization method |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101245307A (en) * | 2008-03-24 | 2008-08-20 | 刘朋龙 | Melon and fruit vinegar and manufacture method thereof |
| CN101298589A (en) * | 2008-03-12 | 2008-11-05 | 江苏大学 | Method for sterilizing and maturing edible vinegar, fruit vegetable vinegar and vinegar beverage by means of ultra-high pressure |
| CN101643696A (en) * | 2009-09-09 | 2010-02-10 | 广州大学 | Method for quickly brewing fruit vinegar |
| CN105146640A (en) * | 2015-10-28 | 2015-12-16 | 青海之也科技咨询服务有限公司 | Raspberry fruit vinegar carbonated beverage and making method thereof |
-
2017
- 2017-01-19 CN CN201710044696.1A patent/CN106889387A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101298589A (en) * | 2008-03-12 | 2008-11-05 | 江苏大学 | Method for sterilizing and maturing edible vinegar, fruit vegetable vinegar and vinegar beverage by means of ultra-high pressure |
| CN101245307A (en) * | 2008-03-24 | 2008-08-20 | 刘朋龙 | Melon and fruit vinegar and manufacture method thereof |
| CN101643696A (en) * | 2009-09-09 | 2010-02-10 | 广州大学 | Method for quickly brewing fruit vinegar |
| CN105146640A (en) * | 2015-10-28 | 2015-12-16 | 青海之也科技咨询服务有限公司 | Raspberry fruit vinegar carbonated beverage and making method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 佚名: "天地一号苹果醋", 《岂可闹HTTP://WWW.QIKENAO.COM/YINLIAO/42.HTML》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111909822A (en) * | 2020-06-03 | 2020-11-10 | 中国热带农业科学院农产品加工研究所 | Method for fermenting pineapple vinegar by cell immobilization method |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102140404B (en) | Preparation method for pomegranate wine | |
| CN105039044B (en) | A kind of red fresh wine brewage process of dense sweet tea | |
| CN105176722B (en) | A kind of soft pink fresh wine brewage process | |
| CN106635593A (en) | Production method of gas-added fruit-flavored grape syrup wine | |
| CN102047959B (en) | Yoghurt containing fruit vinegar and preparation method thereof | |
| CN105368631B (en) | A kind of brewing method of low alcohol blueberry mixed health wine | |
| CN104328022B (en) | A kind of peracid Hawthorn Vinegar and the plant beverage comprising this Hawthorn Vinegar and preparation method thereof | |
| CN103205343A (en) | Novel mulberry dry red wine preparation method | |
| CN104130905B (en) | Without the full juice fermented orange wine of sulfurous gas and production technique thereof | |
| CN110835594A (en) | Preparation process of plum fruit wine | |
| KR20120122175A (en) | Manufacturing method of vinegar drink | |
| CN102604776B (en) | Method for brewing health blackberry fruit wine | |
| CN107164153A (en) | A kind of brewing method of Fragrant fruit wine | |
| CN108504496A (en) | A kind of green plum fermented wine and preparation method thereof based on the fermentation of full fruit | |
| CN103750470A (en) | Making method for blueberry beverage | |
| CN103126023A (en) | Processing technique of fermented red bayberry and honey beverage | |
| CN106753995A (en) | A kind of brew of Malus spectabilis fruit wine | |
| CN102373138B (en) | Honey-pomegranate fruit wine and brewing method thereof | |
| CN101701169B (en) | Method of preparing apple-pear honey wine | |
| CN103911255A (en) | Processing technology of cider | |
| CN106889387A (en) | A kind of pineapple vinegar beverage and preparation method thereof | |
| CN104013048B (en) | A kind of preparation method of pear fruit vinegar drink | |
| CN105647770A (en) | Preparation method of rosa sterilis fruit wine and rosa sterilis fruit wine | |
| CN104323387A (en) | Preparation method of raspberry drink | |
| CN104082808A (en) | Fermentation Nanguo pear beverage and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170627 |