CN107058042A - A kind of yellow rose flowers and fruits vinegar and its manufacture method - Google Patents
A kind of yellow rose flowers and fruits vinegar and its manufacture method Download PDFInfo
- Publication number
- CN107058042A CN107058042A CN201710082436.3A CN201710082436A CN107058042A CN 107058042 A CN107058042 A CN 107058042A CN 201710082436 A CN201710082436 A CN 201710082436A CN 107058042 A CN107058042 A CN 107058042A
- Authority
- CN
- China
- Prior art keywords
- fermentation
- flowers
- fruits
- yellow rose
- vinegar
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 121
- 241000220317 Rosa Species 0.000 title claims abstract description 95
- 235000021419 vinegar Nutrition 0.000 title claims abstract description 68
- 239000000052 vinegar Substances 0.000 title claims abstract description 67
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 17
- 238000000034 method Methods 0.000 title claims abstract description 15
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims abstract description 99
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 31
- 241000894006 Bacteria Species 0.000 claims abstract description 30
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 25
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 18
- 239000002994 raw material Substances 0.000 claims abstract description 12
- 238000000855 fermentation Methods 0.000 claims description 84
- 230000004151 fermentation Effects 0.000 claims description 84
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 34
- 239000002002 slurry Substances 0.000 claims description 27
- 239000012530 fluid Substances 0.000 claims description 23
- 230000001954 sterilising effect Effects 0.000 claims description 19
- 239000000049 pigment Substances 0.000 claims description 14
- 229930006000 Sucrose Natural products 0.000 claims description 11
- 230000001476 alcoholic effect Effects 0.000 claims description 11
- 238000009928 pasteurization Methods 0.000 claims description 11
- 150000003839 salts Chemical class 0.000 claims description 11
- 238000007789 sealing Methods 0.000 claims description 11
- 239000005720 sucrose Substances 0.000 claims description 11
- 230000032683 aging Effects 0.000 claims description 9
- 239000000284 extract Substances 0.000 claims description 9
- 239000002609 medium Substances 0.000 claims description 9
- 238000011049 filling Methods 0.000 claims description 8
- 102000004190 Enzymes Human genes 0.000 claims description 7
- 108090000790 Enzymes Proteins 0.000 claims description 7
- 230000000694 effects Effects 0.000 claims description 7
- 239000007788 liquid Substances 0.000 claims description 7
- 239000000203 mixture Substances 0.000 claims description 7
- 238000000926 separation method Methods 0.000 claims description 7
- 235000014101 wine Nutrition 0.000 claims description 7
- 230000004913 activation Effects 0.000 claims description 6
- 239000012141 concentrate Substances 0.000 claims description 6
- 235000008504 concentrate Nutrition 0.000 claims description 6
- 230000006378 damage Effects 0.000 claims description 6
- 238000002955 isolation Methods 0.000 claims description 6
- RWPGFSMJFRPDDP-UHFFFAOYSA-L potassium metabisulfite Chemical compound [K+].[K+].[O-]S(=O)S([O-])(=O)=O RWPGFSMJFRPDDP-UHFFFAOYSA-L 0.000 claims description 6
- 229940043349 potassium metabisulfite Drugs 0.000 claims description 6
- 235000010263 potassium metabisulphite Nutrition 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 5
- 238000007689 inspection Methods 0.000 claims description 5
- 238000002372 labelling Methods 0.000 claims description 5
- 238000005360 mashing Methods 0.000 claims description 5
- 239000008213 purified water Substances 0.000 claims description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- 238000005406 washing Methods 0.000 claims description 5
- 201000010099 disease Diseases 0.000 claims description 4
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 4
- 235000021022 fresh fruits Nutrition 0.000 claims description 4
- 235000019990 fruit wine Nutrition 0.000 claims description 4
- 239000000126 substance Substances 0.000 claims description 4
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 3
- 102000030523 Catechol oxidase Human genes 0.000 claims description 3
- 108010031396 Catechol oxidase Proteins 0.000 claims description 3
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 3
- 229920002472 Starch Polymers 0.000 claims description 3
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 3
- 241000607479 Yersinia pestis Species 0.000 claims description 3
- 230000005856 abnormality Effects 0.000 claims description 3
- 230000009471 action Effects 0.000 claims description 3
- 229960005070 ascorbic acid Drugs 0.000 claims description 3
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- IDGUHHHQCWSQLU-UHFFFAOYSA-N ethanol;hydrate Chemical compound O.CCO IDGUHHHQCWSQLU-UHFFFAOYSA-N 0.000 claims description 3
- 239000001963 growth medium Substances 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 3
- 238000011081 inoculation Methods 0.000 claims description 3
- 235000015110 jellies Nutrition 0.000 claims description 3
- 239000008274 jelly Substances 0.000 claims description 3
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 3
- 238000000386 microscopy Methods 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 230000001590 oxidative effect Effects 0.000 claims description 3
- 235000019698 starch Nutrition 0.000 claims description 3
- 239000008107 starch Substances 0.000 claims description 3
- 238000009923 sugaring Methods 0.000 claims description 3
- 239000006188 syrup Substances 0.000 claims description 3
- 235000020357 syrup Nutrition 0.000 claims description 3
- 238000010792 warming Methods 0.000 claims description 3
- 239000000811 xylitol Substances 0.000 claims description 3
- 235000010447 xylitol Nutrition 0.000 claims description 3
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 3
- 229960002675 xylitol Drugs 0.000 claims description 3
- 235000005979 Citrus limon Nutrition 0.000 claims description 2
- 244000131522 Citrus pyriformis Species 0.000 claims description 2
- 238000001914 filtration Methods 0.000 claims description 2
- 239000007921 spray Substances 0.000 claims description 2
- 238000003756 stirring Methods 0.000 claims description 2
- 239000000243 solution Substances 0.000 claims 2
- 239000002253 acid Substances 0.000 claims 1
- 238000010790 dilution Methods 0.000 claims 1
- 239000012895 dilution Substances 0.000 claims 1
- 239000010977 jade Substances 0.000 claims 1
- 238000004806 packaging method and process Methods 0.000 claims 1
- 239000001814 pectin Substances 0.000 claims 1
- 229920001277 pectin Polymers 0.000 claims 1
- 235000010987 pectin Nutrition 0.000 claims 1
- 125000000185 sucrose group Chemical group 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 210000000697 sensory organ Anatomy 0.000 abstract description 5
- 125000003118 aryl group Chemical group 0.000 abstract description 3
- 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 description 10
- 235000016709 nutrition Nutrition 0.000 description 7
- 230000035764 nutrition Effects 0.000 description 7
- 235000013305 food Nutrition 0.000 description 5
- 230000036541 health Effects 0.000 description 4
- 238000012546 transfer Methods 0.000 description 4
- 229940024606 amino acid Drugs 0.000 description 3
- 150000001413 amino acids Chemical class 0.000 description 3
- 235000013361 beverage Nutrition 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 240000000950 Hippophae rhamnoides Species 0.000 description 2
- 235000003145 Hippophae rhamnoides Nutrition 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 235000013402 health food Nutrition 0.000 description 2
- 229930195733 hydrocarbon Natural products 0.000 description 2
- 238000011835 investigation Methods 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 238000012856 packing Methods 0.000 description 2
- -1 polyene hydrocarbons Chemical class 0.000 description 2
- 238000000746 purification Methods 0.000 description 2
- 150000003648 triterpenes Chemical class 0.000 description 2
- 239000000341 volatile oil Substances 0.000 description 2
- DWNBOPVKNPVNQG-LURJTMIESA-N (2s)-4-hydroxy-2-(propylamino)butanoic acid Chemical compound CCCN[C@H](C(O)=O)CCO DWNBOPVKNPVNQG-LURJTMIESA-N 0.000 description 1
- QTBSBXVTEAMEQO-UHFFFAOYSA-M Acetate Chemical compound CC([O-])=O QTBSBXVTEAMEQO-UHFFFAOYSA-M 0.000 description 1
- 244000298697 Actinidia deliciosa Species 0.000 description 1
- 235000009436 Actinidia deliciosa Nutrition 0.000 description 1
- 244000144730 Amygdalus persica Species 0.000 description 1
- 239000002028 Biomass Substances 0.000 description 1
- 240000006432 Carica papaya Species 0.000 description 1
- 235000009467 Carica papaya Nutrition 0.000 description 1
- 235000009917 Crataegus X brevipes Nutrition 0.000 description 1
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 description 1
- 235000009685 Crataegus X maligna Nutrition 0.000 description 1
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 description 1
- 235000009486 Crataegus bullatus Nutrition 0.000 description 1
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 description 1
- 235000009682 Crataegus limnophila Nutrition 0.000 description 1
- 240000000171 Crataegus monogyna Species 0.000 description 1
- 235000004423 Crataegus monogyna Nutrition 0.000 description 1
- 235000002313 Crataegus paludosa Nutrition 0.000 description 1
- 235000009840 Crataegus x incaedua Nutrition 0.000 description 1
- 235000011511 Diospyros Nutrition 0.000 description 1
- 244000236655 Diospyros kaki Species 0.000 description 1
- 241000196324 Embryophyta Species 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
- 206010020772 Hypertension Diseases 0.000 description 1
- 206010021135 Hypovitaminosis Diseases 0.000 description 1
- 201000001429 Intracranial Thrombosis Diseases 0.000 description 1
- 235000021424 Jujube vinegar Nutrition 0.000 description 1
- AGPKZVBTJJNPAG-WHFBIAKZSA-N L-isoleucine Chemical compound CC[C@H](C)[C@H](N)C(O)=O AGPKZVBTJJNPAG-WHFBIAKZSA-N 0.000 description 1
- ROHFNLRQFUQHCH-YFKPBYRVSA-N L-leucine Chemical compound CC(C)C[C@H](N)C(O)=O ROHFNLRQFUQHCH-YFKPBYRVSA-N 0.000 description 1
- KDXKERNSBIXSRK-YFKPBYRVSA-N L-lysine Chemical compound NCCCC[C@H](N)C(O)=O KDXKERNSBIXSRK-YFKPBYRVSA-N 0.000 description 1
- FFEARJCKVFRZRR-BYPYZUCNSA-N L-methionine Chemical compound CSCC[C@H](N)C(O)=O FFEARJCKVFRZRR-BYPYZUCNSA-N 0.000 description 1
- COLNVLDHVKWLRT-QMMMGPOBSA-N L-phenylalanine Chemical compound OC(=O)[C@@H](N)CC1=CC=CC=C1 COLNVLDHVKWLRT-QMMMGPOBSA-N 0.000 description 1
- ROHFNLRQFUQHCH-UHFFFAOYSA-N Leucine Natural products CC(C)CC(N)C(O)=O ROHFNLRQFUQHCH-UHFFFAOYSA-N 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- 240000000249 Morus alba Species 0.000 description 1
- 235000008708 Morus alba Nutrition 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 235000006040 Prunus persica var persica Nutrition 0.000 description 1
- 241000220324 Pyrus Species 0.000 description 1
- 240000007651 Rubus glaucus Species 0.000 description 1
- 235000011034 Rubus glaucus Nutrition 0.000 description 1
- 235000009122 Rubus idaeus Nutrition 0.000 description 1
- 208000034189 Sclerosis Diseases 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 229930182558 Sterol Natural products 0.000 description 1
- 244000185386 Thladiantha grosvenorii Species 0.000 description 1
- 235000011171 Thladiantha grosvenorii Nutrition 0.000 description 1
- AYFVYJQAPQTCCC-UHFFFAOYSA-N Threonine Natural products CC(O)C(N)C(O)=O AYFVYJQAPQTCCC-UHFFFAOYSA-N 0.000 description 1
- 239000004473 Threonine Substances 0.000 description 1
- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
- 235000012333 Vitis X labruscana Nutrition 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 229930014669 anthocyanidin Natural products 0.000 description 1
- 150000001452 anthocyanidin derivatives Chemical class 0.000 description 1
- 235000008758 anthocyanidins Nutrition 0.000 description 1
- 210000001367 artery Anatomy 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- ZYGHJZDHTFUPRJ-UHFFFAOYSA-N benzo-alpha-pyrone Natural products C1=CC=C2OC(=O)C=CC2=C1 ZYGHJZDHTFUPRJ-UHFFFAOYSA-N 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 235000001671 coumarin Nutrition 0.000 description 1
- 150000004775 coumarins Chemical class 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 201000005577 familial hyperlipidemia Diseases 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000008369 fruit flavor Substances 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 229960000310 isoleucine Drugs 0.000 description 1
- AGPKZVBTJJNPAG-UHFFFAOYSA-N isoleucine Natural products CCC(C)C(N)C(O)=O AGPKZVBTJJNPAG-UHFFFAOYSA-N 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 229930182817 methionine Natural products 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000021017 pears Nutrition 0.000 description 1
- COLNVLDHVKWLRT-UHFFFAOYSA-N phenylalanine Natural products OC(=O)C(N)CC1=CC=CC=C1 COLNVLDHVKWLRT-UHFFFAOYSA-N 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000005180 public health Effects 0.000 description 1
- 239000001397 quillaja saponaria molina bark Substances 0.000 description 1
- 229930182490 saponin Natural products 0.000 description 1
- 150000007949 saponins Chemical class 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 238000009955 starching Methods 0.000 description 1
- 150000003432 sterols Chemical class 0.000 description 1
- 235000003702 sterols Nutrition 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
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
Landscapes
- 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)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Alcoholic Beverages (AREA)
Abstract
The invention discloses a kind of yellow rose flowers and fruits vinegar and its manufacture method, following raw material is included：Yellow rose fruit, yellow rose, sugar, yeast, citric acid, acetic acid bacteria, pure water.There is provided a kind of flowers and fruits vinegar product of new varieties, sense organ is good, aromatic flavour, while being still belonged to the first time using yellow rose and yellow rose fruit come the flowers and fruits vinegar that ferments, stimulates the rise of new industry, can bring tangible economic interests to the local common people.
Description
Technical field
The present invention relates to plant technology and brewing technology, more particularly to a kind of yellow rose flowers and fruits vinegar and its manufacture method.
Background technology
Through generaI investigation, the wild yellow rose area in Shanxi Province is about 400~5,000,000 mu.Exemplified by closing Supreme Being mountain, from total biomass
From the point of view of constituting, shrub is had comparative advantage (account for biological total amount 67%) with yellow rose, and sea-buckthorn takes second place (11%).Because yellow rose exists
Investigation (has substantial amounts of distribution) on Taihang mountain range, Luiliang Mountains, Zhongtiao Shan Mountain, Wutai Mountain, pass Supreme Being mountain and other places extensively, and
Quality is high, yield is big, and resource is enriched very much.Again due to being rich in a variety of nutrition, functional component in yellow rose fruit, it is a kind of valuable
Food, the homologous fully natural green health food resource of medicine, it would be highly desirable to develop.
Due to being rich in a variety of nutrition, functional component in rose hip, so it is homologous pure natural of a kind of valuable food, medicine
Green health care food resource.In March, 2002, what the Ministry of Public Health sent《Further specification healthy food material management》In, rose will be pierced
Fruit has been included in " article that can be used for health food " list.
At present, the fruit vinegar kind occurred in China market has Hawthorn Vinegar, apple vinegar, grape vinegar, winter jujube vinegar, persimmon
The series of products such as vinegar, papaya ester, Chinese gooseberry vinegar, pears vinegar, honey peach fruit vinegar, raspberry fruit vinegar, momordica grosvenori vinegar, mulberry fruit vinegar, sea-buckthorn vinegar,
Greatly meet demand of the people to various nutrition and health care fruit vinegar beverages.It has been observed that all fruit vinegars can not be presented completely
The color or lighter of the fruit itself, sense organ are poor, influence its market sale share.Current in the market yet there are no utilization
Yellow rose or the flowers and fruits vinegar product that yellow rose fruit is raw material.
The content of the invention
The technical problems to be solved by the invention are to provide a kind of good, the nutritious yellow rose flowers and fruits vinegar of sense organ and its system
Make method.
The present invention solves the technical scheme that is used of above-mentioned technical problem：
A kind of yellow rose flowers and fruits vinegar, includes following raw material：Yellow rose fruit, yellow rose, sugar, yeast, citric acid, acetic acid
Bacterium, pure water.Described yellow rose fruit is fresh fruit or frozen fruit, and described yellow rose is fresh flower or jelly fresh flower, described sugar
For sucrose, maltose or xylitol, described yeast is angel's Active Dry Yeast, and described acetic acid bacteria is dealt out the cards wine for enlightening
Vinegar acetic acid bacteria.
A kind of manufacture method of yellow rose flowers and fruits vinegar, comprises the following steps：Raw material selection, washing, broken, mashing, alcohol extracting
Pigment, heat treatment, ferment treatment, sterilizing, activated yeast, composition adjustment, alcoholic fermentation, acetic fermentation plus salt after-ripening, new vinegar are adjusted
Match somebody with somebody, ageing, finished product allotment, filling, once sterilization, sealing, re-pasteurization, inspection, labeling.
It is preferred that, a kind of manufacture method of yellow rose flowers and fruits vinegar comprises the following steps：
Step 1: raw material selection, washing：Select the ninety percent ripe above, no disease and pests harm, without go mouldy and mechanical damage yellow rose
Really, impurities removing, rinses the dirt and debris of fruit surface, selection yellow rose petal or just open yellow rose；
Step 2: broken and mashing：Yellow rose fruit is used into roll crushing crusher machine, yellow rose is added when crushing, finally
Obtain flowers and fruits slurry；
Step 3: alcohol extracting pigment：The pigment of yellow rose fruit and flower is extracted with 70% ethanol water, according to ethanol solution
With flowers and fruits slurry 5：1 ratio, extracts 2h, filters to obtain alcohol extract, reclaims ethanol by rotary film evaporator and is concentrated to give Huang
The pigment of rose hip and flower extracts concentrate, refrigerates standby；
Step 4: heat treatment and ferment treatment：A small amount of pure water is added in the flowers and fruits slurry of alcohol extracted, no more than flowers and fruits slurry
The 10% of weight, is then kept for 3-5 minutes in 80-90 DEG C of water-bath, and is rapidly cooled to 45-55 DEG C, with the dissolving of a small amount of water
Pectase, then adds flowers and fruits slurry by enzyme liquid, is incubated and is stirred continuously, enzyme action time is 1h；
Step 5: sterilizing：SO2 or potassium metabisulfite is added to suppress harmful microbe vigor and polyphenol oxidase
Activity, suppresses the activity of other yeast, and addition is pressed adds liquid SO per in 1Kg flowers and fruits slurry250mg or by every 1Kg flowers and fruits starch in
Potassium metabisulfite 120mg is added, is stirred, sealing is placed about 2 hours；
Step 6: activated yeast and composition adjustment, by pure water：Flowers and fruits slurry=10：1 ratio calculates the gross weight of zymotic fluid
Amount, sugar and yeast consumption are determined according to zymotic fluid gross weight, and sugar accounts for zymotic fluid gross weight 30%, then, first takes appropriate amount of purified water,
20% sugar is added, 35-40 DEG C is warming up to, then yeast is added in syrup and constitutes yeast soln 1~2h of activation, yeast accounts for fermentation
Liquid gross weight 10%, then adds purified water remainder in flowers and fruits slurry, while sugar is added in flowers and fruits slurry, the sugared content for starching flowers and fruits
Reach 20% and stir, the yeast soln activated is added be well mixed in the flowers and fruits slurry stirred afterwards, finally,
The citric acid of addition 0.1%~0.15% starts fermentation to Ph3.5-4.0；
Step 7: alcoholic fermentation：Remaining sugar is separately added into for three parts according to total amount point in earlier fermentation, mid-term and later stage；
(1) primary fermentation：After the fermentation of step 6 zymotic fluid is vigorous (pol drops to 7%~9%), 1/3 sugar is added
Continue to ferment, 22-25 DEG C of fermentation temperature ferments 10-12 days or so；
(2) fermented in：Primary fermentation terminates, that is, after primary fermentation zymotic fluid adds sugar, ferment again it is vigorous after (sugar
Degree drops to 7%~9%), 1/3 sugar is added, second of fermentation (middle fermentation) is carried out, 22-25 DEG C of fermentation temperature ferments
10-12 days or so；
(3) after fermentation：After middle fermentation ends, that is, (pol drops to 7% after zymotic fluid fermentation is vigorous for middle fermentation
~9%), remaining 1/3 sugar is added, after fermentation is carried out, 13-15 DEG C of fermentation temperature ferments one month；
After three phases fermentation ends, original wine (raw wine) is filtered to obtain, alcoholic strength reaches 18--25 degree；
Step 8: acetic fermentation：Acetic acid bacteria activation medium is prepared, the slant tube of inoculation is put into incubator, with
30 DEG C are incubated 3 days, and the alcohol of 2-3 drops 95% is added dropwise in culture dish, reinjecting acetic acid bacteria isolation medium in sterile working,
After well mixed, flat board is settled into, the strain that culture is dipped with oese carries out line separation, with 30 DEG C of cultures, from culture medium
In transfer single bacterium kind, again on acetic acid bacteria isolation medium carry out line separation, with 30 DEG C culture 3 days after transfer single bacterium
Drop into row microscopy；When alcoholic strength reaches 8 or so in yellow rose fruit wine, it is 3% to adjust its pol, is added in 10% ratio through expanding
Big cultured acetic acid bacteria, at 30-33 DEG C, the 150r/min enterprising row of shaking table carries out acetic fermentation 4 days, determines acetic acid content and reaches
During to 6% or so, show that acetic fermentation terminates；
Step 9: plus salt after-ripening：After acetic fermentation terminates, to avoid acetic acid from being oxidized to CO2And H2O should add food in time
Salt after-ripening, salt adding amount is the 1.5-2.2% of acetic acid weight, mixes placement 2 days thoroughly；
Step 10: new vinegar allotment, ageing：Flowers and fruits vinegar is obtained after fermentation ends, concentrate is extracted according to pigment：Flowers and fruits vinegar=
1:4 ratio is allocated, then ageing, refined filtration；
Step 11: finished product allotment, it is filling：According to final physical and chemical index, yellow rose flowers and fruits vinegar is added by a certain percentage pure
Water purification dilutes, sugar addition, acidity, after mixing clarifying treatment, you can filling；
Step 12: once sterilizing：Once sterilize, using high-temperature instantaneous sterilization, 120 DEG C, 3s；
Step 13: sealing and re-pasteurization：Yellow rose flowers and fruits vinegar after once sterilizing is bottled sealing in time, notes packing
The sterilizing of bottle, re-pasteurization：Sterilized using bar formula, 90 DEG C, 10min, cooling：Less than 40 DEG C are rapidly cooled to after re-pasteurization；
Step 14: inspection, labeling：The abnormalities such as breakage, foreign matter are checked for, after qualified products are labelled i.e.
Into finished product.
It is preferred that, in the step 7, each sugaring makes the pol of zymotic fluid control in 15%-30%.
It is preferred that, in the step 2, in the vitamin c solution that fruit surface spray concentration is 0.1 ‰ before crushing, to prevent
Only its oxidizing brown stain.
Compared with prior art, the present invention has following beneficial effect：
The invention of this reality is produced there is provided a kind of yellow rose flowers and fruits vinegar and its manufacture method there is provided a kind of flowers and fruits vinegar of new varieties
Product, sense organ is good, aromatic flavour, while being still belonged to the first time using yellow rose and yellow rose fruit come the flowers and fruits vinegar that ferments, stimulates emerging production
The rise of industry, can bring tangible economic interests to the local common people.
Embodiment
The present invention is described in further detail below by specific embodiment, various ratios of the invention are weight
Than.
Embodiment 1
A kind of yellow rose flowers and fruits vinegar, includes following raw material：Yellow rose fruit, yellow rose, sugar, yeast, citric acid, acetic acid
Bacterium, pure water.Described yellow rose fruit is fresh fruit or frozen fruit, and described yellow rose is fresh flower or jelly fresh flower, described sugar
For sucrose, maltose or xylitol, described yeast is angel's Active Dry Yeast, and described acetic acid bacteria is dealt out the cards wine for enlightening
Vinegar acetic acid bacteria.
A kind of manufacture method of yellow rose flowers and fruits vinegar, comprises the following steps：
Step 1: raw material selection, washing：Select the ninety percent ripe above, no disease and pests harm, without go mouldy and mechanical damage yellow rose
Fresh fruit or frozen fruit, impurities removing, using rotary drum washer or rinse pouring formula cleaning machine rinse fruit surface dirt and debris,
Because not easy to maintain under yellow rose fruit normal temperature, therefore can not such as process in time, can first by its it is quick-frozen store for future use, select yellow rose
Luxuriant or just open yellow rose, because yellow rose and yellow rose be not really in same season, therefore can also be by yellow rose
It is quick-frozen to store for future use, it is demonstrated experimentally that after yellow rose fruit and yellow rose are chilled, its nutrition and functional component are not influenceed.
Step 2: broken, mashing：Yellow rose fruit is used into roll crushing crusher machine, can be sprayed before crushing in fruit surface dense
Spend the vitamin c solution for 0.1 ‰, to prevent its oxidizing brown stain, then again with roll crushing crusher machine (due to rose hip seed and
Pulp be difficult separation, its seed again it is very hard, it is non-breakable, seed oil be difficult leach, do not influence fermentation, therefore, it can without point
Separating fruit meat and seed), yellow rose is added when crushing, flowers and fruits slurry is finally obtained.
Step 3: alcohol extracting pigment：The pigment of yellow rose fruit and flower is extracted with 70% ethanol water, according to ethanol solution
With flowers and fruits slurry 5：1 ratio, extracts 2h, filters to obtain alcohol extract, reclaims ethanol by rotary film evaporator and is concentrated to give Huang
The pigment of rose hip and flower extracts concentrate, refrigerates standby.
Step 4: heat treatment, ferment treatment：A small amount of pure water is added in the flowers and fruits slurry of alcohol extracted, no more than flowers and fruits slurry
The 10% of weight, is then kept for 3-5 minutes in 80-90 DEG C of water-bath, and is rapidly cooled to 45-55 DEG C, with the dissolving of a small amount of water
Pectase, then adds flowers and fruits slurry by enzyme liquid, is incubated and is stirred continuously, enzyme action time is 1h.
Step 5: sterilizing：Add SO2Or potassium metabisulfite is to suppress harmful microbe vigor and polyphenol oxidase
Activity, suppresses the activity of other yeast, and addition is pressed adds liquid SO per in 1Kg flowers and fruits slurry250mg or by every 1Kg flowers and fruits starch in
Potassium metabisulfite 120mg is added, is stirred, sealing is placed about 2 hours.
Step 6: activated yeast, composition adjustment, by pure water：Flowers and fruits slurry=10：1 ratio calculates the gross weight of zymotic fluid
Amount, dosage of sucrose (accounting for 30%) is determined according to zymotic fluid total amount, then, first takes appropriate amount of purified water, is added 20% sucrose, is warming up to
35-40 DEG C, then yeast (accounting for zymotic fluid total amount 10%) is added in syrup and constitutes yeast soln 1~2h of activation, then will be surplus
Remaining pure water is added in flowers and fruits slurry, while adding sucrose in flowers and fruits slurry, the sugared content that flowers and fruits are starched is reached 20% and is stirred,
The yeast soln activated is added afterwards and is well mixed in the flowers and fruits slurry stirred, finally, 0.1%~0.15% is added
Citric acid starts fermentation to Ph3.5-4.0.
Step 7: alcoholic fermentation：Remaining sucrose is separately added into for three parts according to total amount point in earlier fermentation, mid-term and later stage.
(1) primary fermentation：After zymotic fluid fermentation is vigorous (pol drops to 7%~9%), the sucrose for adding 1/3 continues
Fermentation, 22-25 DEG C of fermentation temperature ferments 10-12 days or so.
(2) fermented in：Primary fermentation terminates, that is, after primary fermentation zymotic fluid adds sucrose, ferment again it is vigorous after
(pol drops to 7%~9%), add 1/3 sucrose, carry out second fermentation (middle fermentation), 22-25 DEG C of fermentation temperature,
Fermentation 10-12 days or so.
(3) after fermentation：After middle fermentation ends, that is, (pol drops to 7% after zymotic fluid fermentation is vigorous for middle fermentation
~9%), remaining 1/3 sucrose is added, after fermentation is carried out, 13-15 DEG C of fermentation temperature ferments one month.
After three phases fermentation ends, original wine (raw wine) is filtered to obtain, alcoholic strength is up to 20 degree or so.
Each sugaring is it is desirable that total sugar amount of zymotic fluid controls that, more than 15% and no more than 30%, ferment otherwise can be influenceed
Female fermentation.
Step 8: acetic fermentation：Acetic acid bacteria activation medium is prepared, the slant tube of inoculation is put into incubator, with
30 DEG C are incubated 3 days, and the alcohol of 2-3 drops 95% is added dropwise in culture dish, reinjecting acetic acid bacteria isolation medium in sterile working,
After well mixed, flat board is settled into, the strain that culture is dipped with oese carries out line separation, with 30 DEG C of cultures, from culture medium
In transfer single bacterium kind, again on acetic acid bacteria isolation medium carry out line separation, with 30 DEG C culture 3 days after transfer single bacterium
Drop into row microscopy；When alcoholic strength reaches 8 or so in yellow rose fruit wine, it is 3% to adjust its pol, is added in 10% ratio through expanding
Big cultured acetic acid bacteria, at 30-33 DEG C, the 150r/min enterprising row of shaking table carries out acetic fermentation 4 days, determines acetic acid content and reaches
During to 6% or so, show that acetic fermentation terminates.Or (enlightening is dealt out the cards makes vinegar acetic acid bacteria, Shanghai enlightening to the acetic acid seed fermentation of access 10%
Hair brewages the production of biological products Co., Ltd).
Step 9: plus salt after-ripening：After acetic fermentation terminates, to avoid acetic acid from being oxidized to CO2And H2O should add food in time
Salt after-ripening, salt adding amount is the 1.5-2.2% of acetic acid, mixes placement 2 days thoroughly.
Step 10: new vinegar allotment, ageing：Flowers and fruits vinegar is obtained after fermentation ends, concentrate is extracted according to pigment：Flowers and fruits vinegar=
1:4 ratio is allocated, and the purpose of allotment is to make that the fruit flavor of vinegar body is stronger, and color and luster is more gorgeous, then ageing, essence
Filter.
Step 11: finished product allotment, it is filling：According to final physical and chemical index, yellow rose flowers and fruits vinegar is added by a certain percentage pure
Water purification dilutes, sugar addition, acidity, after mixing clarifying treatment, you can filling.
Step 12: once sterilizing：Once sterilize, using high-temperature instantaneous sterilization (120 DEG C, 3s).
Step 13: sealing and re-pasteurization：Yellow rose flowers and fruits vinegar after once sterilizing is bottled sealing in time, notes packing
The sterilizing of bottle, re-pasteurization：(90 DEG C, 10min) are sterilized using bar formula, cooling：Less than 40 DEG C are rapidly cooled to after re-pasteurization.
Step 14: inspection, labeling：The abnormalities such as breakage, foreign matter are checked for, after qualified products are labelled i.e.
Into finished product.
The standard that product quality reaches：
First, organoleptic indicator：
(1) color and luster：Red, glossy, the uniformity in rose hip.
(2) structural state：Clear, no precipitation and suspension, free from admixture.
(3) flavour and smell：With fragrant fragrant, sour-sweet tasty and refreshing, the pleasant impression long with vinegar of strong rose hip.
2nd, physical and chemical index：
(1) alcohol content (20 DEG C, volume fraction) (%)：<2.
(2) total pol (with glucose meter) (g/L)：80-120.
(3) total acidity (in terms of lemon juice) (g/L)：2.5-3.5.
(4) soluble solid content (abbe's refractometer) %：≥8.0.
Yellow rose flowers and fruits vinegar is that advanced row alcoholic fermentation is obtained using pure natural wild yellow rose fruit and yellow rose as raw material
Flower and fruit wine zymotic fluid, then by acetic fermentation, ageing, a kind of flowers and fruits vinegar beverage of allotment.With beautiful in colour (in rose
Claret), nutritious, unique flavor, it is sour-sweet tasty and refreshing the characteristics of, be to integrate nutrition, the low hair of one kind of healthcare function
Ferment flowers and fruits vinegar beverage.
Due in yellow rose fruit rich in flavonoids, anthocyanidin, multivitamin, 17 kinds of amino acid (wherein threonine, figured silk fabrics
Seven kinds of propylhomoserin, isoleucine, leucine, methionine, phenylalanine and lysine etc. and must be unable to itself for human body
The amino acid of synthesis), trace element (28 kinds altogether, wherein there is the necessary micro member of 14 kinds of human bodies such as zinc, iron, selenium
Element), organic acid, carbohydrate, Coumarins, sterol, triterpenes, polyene hydrocarbons, saponin, protein, carbohydrate, fat oil, volatile oil,
Etc. a variety of nutritive effect compositions.Contain the nutritive effect compositions such as volatile oil, triterpenes, polyene hydrocarbons in yellow rose.Therefore, with
A variety of nutrition and health care functional components have been dissolved in yellow rose fruit and the yellow rose flowers and fruits vinegar that yellow rose is fermenting raw materials.Separately
Outside, yellow rose flowers and fruits vinegar can also form acetate, several amino acids and multivitamin during the fermentation, meanwhile, pass through production
Fragrant bacterium produces fragrance.As can be seen here, there are yellow rose flowers and fruits vinegar a variety of nutrition and health cares to act on.Drink for a long time, to hypertension, hat
The disease such as worry, cerebral thrombus, artery sclerosis and hyperlipemia, hypovitaminosis card, cancer has prevention and auxiliary treatment well
Effect.With body-building and tonifying yang, brain tonic and intelligence development and it can promote longevity.
The invention of this reality is produced there is provided a kind of yellow rose flowers and fruits vinegar and its manufacture method there is provided a kind of flowers and fruits vinegar of new varieties
Product, sense organ is good, aromatic flavour, while being still belonged to the first time using yellow rose and yellow rose fruit come the flowers and fruits vinegar that ferments, stimulates emerging production
The rise of industry, can bring tangible economic interests to the local common people.
The present invention is described in detail according to embodiment and comparative example above, but the present invention is not limited to above-mentioned reality
Example and comparative example are applied, in the knowledge that those skilled in the art possess, the premise of present inventive concept can also not departed from
Under make a variety of changes.
Claims (6)
1. a kind of yellow rose flowers and fruits vinegar, it is characterised in that include following raw material：Yellow rose fruit, yellow rose, sugar, yeast, lemon
Acid, acetic acid bacteria, pure water.
2. yellow rose flowers and fruits vinegar according to claim 1, it is characterised in that：Described yellow rose fruit is that fresh fruit or jelly are fresh
Really, described yellow rose is fresh flower or freezes fresh flower, and described sugar is sucrose, maltose or xylitol, and described yeast is peace
Fine jade Active Dry Yeast, described acetic acid bacteria is dealt out the cards for enlightening makes vinegar acetic acid bacteria.
3. a kind of manufacture method of yellow rose flowers and fruits vinegar according to claim 1 or 2, it is characterised in that including following step
Suddenly：Raw material selection, washing, broken, mashing, alcohol extracting pigment, heat treatment, ferment treatment, sterilizing, activated yeast, composition adjustment, alcohol
Fermentation, acetic fermentation plus salt after-ripening, the allotment of new vinegar, ageing, finished product allotment, filling, once sterilization, sealing, re-pasteurization, inspection
Test, labeling.
4. the manufacture method of yellow rose flowers and fruits vinegar according to claim 3, it is characterised in that comprise the following steps：
Step 1: raw material selection, washing：Select the ninety percent ripe above, no disease and pests harm, without go mouldy and mechanical damage yellow rose fruit,
Impurities removing, rinses the dirt and debris of fruit surface, selection yellow rose petal or just open yellow rose；
Step 2: broken and mashing：Yellow rose fruit is used into roll crushing crusher machine, yellow rose is added when crushing, is finally obtained
Flowers and fruits are starched；
Step 3: alcohol extracting pigment：The pigment of yellow rose fruit and flower is extracted with 70% ethanol water, according to ethanol solution and flower
Pulp 5：1 ratio, extracts 2h, filters to obtain alcohol extract, reclaims ethanol by rotary film evaporator and is concentrated to give yellow rose
The pigment of fruit and flower extracts concentrate, refrigerates standby；
Step 4: heat treatment and ferment treatment：A small amount of pure water is added in the flowers and fruits slurry of alcohol extracted, weight is starched no more than flowers and fruits
10%, then kept for 3-5 minutes in 80-90 DEG C of water-bath, and be rapidly cooled to 45-55 DEG C, with a small amount of water dissolving pectin
Enzyme, then adds flowers and fruits slurry by enzyme liquid, is incubated and is stirred continuously, enzyme action time is 1h；
Step 5: sterilizing：Add SO2Or potassium metabisulfite is to suppress the activity of harmful microbe vigor and polyphenol oxidase,
Suppress the activity of other yeast, addition is pressed adds liquid SO per in 1Kg flowers and fruits slurry250mg or by every 1Kg flowers and fruits starch in add
Potassium metabisulfite 120mg, is stirred, and sealing is placed about 2 hours；
Step 6: activated yeast and composition adjustment, by pure water：Flowers and fruits slurry=10：1 ratio calculates the gross weight of zymotic fluid,
Sugar and yeast consumption are determined according to zymotic fluid gross weight, sugar accounts for zymotic fluid gross weight 30%, then, first takes appropriate amount of purified water, plus
Enter 20% sugar, be warming up to 35-40 DEG C, then yeast is added in syrup and constitutes yeast soln 1~2h of activation, yeast accounts for zymotic fluid
Gross weight 10%, then adds purified water remainder in flowers and fruits slurry, while adding sugar in flowers and fruits slurry, reaches the sugared content that flowers and fruits are starched
To 20% and stir, the yeast soln activated is added be well mixed in the flowers and fruits slurry stirred afterwards, finally, plus
Enter 0.1%~0.15% citric acid to Ph3.5-4.0, start fermentation；
Step 7: alcoholic fermentation：Remaining sugar is separately added into for three parts according to total amount point in earlier fermentation, mid-term and later stage；
(1) primary fermentation：After the fermentation of step 6 zymotic fluid is vigorous (pol drops to 7%~9%), 1/3 sugar continuation is added
Fermentation, 22-25 DEG C of fermentation temperature ferments 10-12 days or so；
(2) fermented in：Primary fermentation terminates, that is, after primary fermentation zymotic fluid adds sugar, ferment again it is vigorous after (under pol
It is down to 7%~9%), 1/3 sugar is added, second of fermentation (middle fermentation), 22-25 DEG C of fermentation temperature, fermentation 10-12 is carried out
It or so；
(3) after fermentation：After middle fermentation ends, that is, middle fermentation after zymotic fluid fermentation is vigorous (pol drops to 7%~
9%) remaining 1/3 sugar, is added, after fermentation is carried out, 13-15 DEG C of fermentation temperature ferments one month；
After three phases fermentation ends, original wine is filtered to obtain, alcoholic strength reaches 18--25 degree；
Step 8: acetic fermentation：Acetic acid bacteria activation medium is prepared, the slant tube of inoculation is put into incubator, with 30 DEG C
Incubated 3 days, the alcohol of 2-3 drops 95% was added dropwise in culture dish, reinjecting acetic acid bacteria isolation medium in sterile working, mixes
After uniform, flat board is settled into, the strain that culture is dipped with oese carries out line separation, with 30 DEG C of cultures, is adjusted from culture medium
Single bacterium kind is taken, line separation is carried out on acetic acid bacteria isolation medium again, single bacterium colony is transferred after being cultivated 3 days with 30 DEG C and enters
Row microscopy；When alcoholic strength reaches 8 degree or so in yellow rose fruit wine, it is 3% to adjust its pol, is added in 10% ratio through expanding
Cultured acetic acid bacteria, at 30-33 DEG C, the 150r/min enterprising row of shaking table carries out acetic fermentation 4 days, determines acetic acid content and reaches
When 6% or so, show that acetic fermentation terminates；
Step 9: plus salt after-ripening：After acetic fermentation terminates, to avoid acetic acid from being oxidized to CO2And H2O should be added after salt in time
Ripe, salt adding amount is the 1.5-2.2% of acetic acid weight, mixes placement 2 days thoroughly；
Step 10: new vinegar allotment, ageing：Flowers and fruits vinegar is obtained after fermentation ends, concentrate is extracted according to pigment：Flowers and fruits vinegar=1:4
Ratio allocated, then ageing, refined filtration；
Step 11: finished product allotment, it is filling：According to final physical and chemical index, yellow rose flowers and fruits vinegar is added into pure water by a certain percentage
After dilution, sugar addition, acidity, mixing clarifying treatment, you can filling；
Step 12: once sterilizing：Once sterilize, using high-temperature instantaneous sterilization, 120 DEG C, 3s；
Step 13: sealing and re-pasteurization：Yellow rose flowers and fruits vinegar after once sterilizing is bottled sealing in time, notes Packaging Bottle
Sterilizing, re-pasteurization：Sterilized using bar formula, 90 DEG C, 10min, cooling：Less than 40 DEG C are rapidly cooled to after re-pasteurization；
Step 14: inspection, labeling：Check for the abnormalities such as breakage, foreign matter, after qualified products are labelled into
Product.
5. the manufacture method of yellow rose flowers and fruits vinegar according to claim 4, it is characterised in that：In the step 7, every time
Sugaring makes the pol of zymotic fluid control in 15%-30%.
6. the manufacture method of yellow rose flowers and fruits vinegar according to claim 4, it is characterised in that：In the step 2, crush
It is preceding fruit surface spray concentration be 0.1 ‰ vitamin c solution, to prevent its oxidizing brown stain.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710082436.3A CN107058042B (en) | 2017-02-16 | 2017-02-16 | Rosa xanthina fruit vinegar and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710082436.3A CN107058042B (en) | 2017-02-16 | 2017-02-16 | Rosa xanthina fruit vinegar and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN107058042A true CN107058042A (en) | 2017-08-18 |
| CN107058042B CN107058042B (en) | 2021-03-16 |
Family
ID=59621656
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710082436.3A Expired - Fee Related CN107058042B (en) | 2017-02-16 | 2017-02-16 | Rosa xanthina fruit vinegar and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107058042B (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107354081A (en) * | 2017-08-29 | 2017-11-17 | 广西仙珠食品有限公司 | A kind of preparation method of sweet osmanthus mulberries fruit vinegar |
| CN108504537A (en) * | 2018-06-28 | 2018-09-07 | 唐山师范学院 | A kind of anli pear rose vinegar brewage process |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1097288A (en) * | 1994-04-23 | 1995-01-18 | 丁满拴 | A kind of health-care and nutrition type yellow rose drink and preparation method thereof |
| CN101407756A (en) * | 2008-11-28 | 2009-04-15 | 河南省湖滨果品加工新技术研究院 | solid-state brewing technique for peach fruit vinegar |
| CN104000260A (en) * | 2014-06-23 | 2014-08-27 | 陈智辉 | Method for preparing sea-buckthorn jaboticaba fruit vinegar carbonated beverage |
| CN105255695A (en) * | 2015-10-26 | 2016-01-20 | 胡本奎 | Making method for composite cherry fruit vinegar |
-
2017
- 2017-02-16 CN CN201710082436.3A patent/CN107058042B/en not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1097288A (en) * | 1994-04-23 | 1995-01-18 | 丁满拴 | A kind of health-care and nutrition type yellow rose drink and preparation method thereof |
| CN101407756A (en) * | 2008-11-28 | 2009-04-15 | 河南省湖滨果品加工新技术研究院 | solid-state brewing technique for peach fruit vinegar |
| CN104000260A (en) * | 2014-06-23 | 2014-08-27 | 陈智辉 | Method for preparing sea-buckthorn jaboticaba fruit vinegar carbonated beverage |
| CN105255695A (en) * | 2015-10-26 | 2016-01-20 | 胡本奎 | Making method for composite cherry fruit vinegar |
Non-Patent Citations (4)
| Title |
|---|
| 刘月华: "天然野生刺玫果果醋酿造工艺研究", 《食品工业》 * |
| 李萍: "野生黄刺玫的开发利用", 《农产品加工》 * |
| 王常青: "黄刺玫色素的提取及其性质的探讨", 《食品与发酵工业》 * |
| 王廉: "《实用饮料调制》", 31 August 1999, 农村读物出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107354081A (en) * | 2017-08-29 | 2017-11-17 | 广西仙珠食品有限公司 | A kind of preparation method of sweet osmanthus mulberries fruit vinegar |
| CN108504537A (en) * | 2018-06-28 | 2018-09-07 | 唐山师范学院 | A kind of anli pear rose vinegar brewage process |
Also Published As
| Publication number | Publication date |
|---|---|
| CN107058042B (en) | 2021-03-16 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102344866B (en) | Appetite stimulating type blueberry and sweetberry honeysuckle compound fruit wine and preparation method thereof | |
| CN105779206B (en) | Semi-sweet applejack | |
| CN101649276A (en) | Flower fruit/vegetable honey wine and preparation method thereof | |
| CN104509907A (en) | Composite plant ferment vinegar beverage and preparation method thereof | |
| CN108967775A (en) | A kind of wild cherry certain kind of berries active plant lactacidase fermenting beverage and preparation method thereof | |
| CN104140922B (en) | A kind of making method of Mulberry fruit vinegar beverage | |
| CN103013751B (en) | Brewing process of health-care orange aperitif | |
| CN101698818B (en) | Method for preparing black berry wine by combing yeast deacidification technology with ultrahigh pressure processing technology | |
| CN103131596A (en) | Processing method of lemon fruit wine | |
| CN101665751A (en) | Lemon fermented wine and preparation method thereof | |
| CN101245302A (en) | Method for preparing alcoholic beverage using incubated wild ginseng root | |
| CN108251250A (en) | A kind of strawberry fruit wine and its production technology | |
| CN108251251A (en) | A kind of Yangtao wine and its production technology | |
| CN102994319B (en) | Machine-made fermented citrus wine and production technology thereof | |
| CN104774700A (en) | Cherokee rose fruit craft beer and preparation method thereof | |
| CN107057916A (en) | Starch the production method of Yangtao wine in fruit source | |
| CN103740530A (en) | Fermented-type kiwi fruit and green tea wine and production process thereof | |
| CN101671614A (en) | Preparing method of green health care wine made of Chinese gooseberries | |
| CN101156705A (en) | A red date, hop zymolysis beverage and method for making same | |
| CN102391929B (en) | Tomato and apple fermented wine and brewing method thereof | |
| CN102266105B (en) | Cordyceps flower fruit vinegar beverage and preparation method thereof | |
| CN107058042A (en) | A kind of yellow rose flowers and fruits vinegar and its manufacture method | |
| CN108378359A (en) | A kind of preparation method of persimmon mulberries composite enzyme | |
| CN104629983A (en) | Method for preparing fortified jujube wine | |
| CN104988048A (en) | Preparation method of Hanfu apple table vinegar |
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 | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20210316 |
|
| CF01 | Termination of patent right due to non-payment of annual fee |