CN107354081A - A kind of preparation method of sweet osmanthus mulberries fruit vinegar - Google Patents
A kind of preparation method of sweet osmanthus mulberries fruit vinegar Download PDFInfo
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- CN107354081A CN107354081A CN201710758803.7A CN201710758803A CN107354081A CN 107354081 A CN107354081 A CN 107354081A CN 201710758803 A CN201710758803 A CN 201710758803A CN 107354081 A CN107354081 A CN 107354081A
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- China
- Prior art keywords
- sweet osmanthus
- wine
- fermentation
- mulberries
- fruit
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Classifications
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
- C12J1/08—Addition of flavouring ingredients
-
- 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)
- A61K36/60—Moraceae (Mulberry family), e.g. breadfruit or fig
- A61K36/605—Morus (mulberry)
-
- 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)
- A61K36/63—Oleaceae (Olive family), e.g. jasmine, lilac or ash tree
Abstract
The invention discloses a kind of preparation method of sweet osmanthus mulberries fruit vinegar, comprise the following steps：(1) sweet osmanthus leaching liquor is prepared；(2) mulberry fruit wine is prepared；(3) sweet osmanthus leaching liquor and mulberry fruit wine are pressed 1:15 ratio is mixed to get mixed liquor, and water is added in mixed liquor, obtains fruit wine mixed liquor；(4) acetic acid mother liquor is prepared；(5) sweet osmanthus mulberries fruit vinegar first product is prepared；(6) the sweet osmanthus mulberries fruit vinegar first product of gained is subjected to sterilization treatment, then closed storage more than 10 days, produce sweet osmanthus mulberries fruit vinegar finished product.The preparation method of sweet osmanthus mulberries fruit vinegar of the present invention, nutrition and effect of sweet osmanthus are sufficiently reserved, has had sweet tea in sweet osmanthus mulberries fruit vinegar taste acid, sweet and sour, the life smell of vinegar of original vinegar was both cleared up, also with the fragrant and sweet of fruit juice, more there is the strong fragrance of sweet osmanthus, drink very tasty and refreshing.
Description
Technical field
The present invention relates to fruit drink field, more particularly to a kind of preparation method of sweet osmanthus mulberries fruit vinegar.
Background technology
Fruit vinegar be with fruit, including birchleaf pear, hawthorn, mulberries, grape, persimmon, apricot, citrus, Kiwi berry, mulberries, watermelon etc.,
Or Fruit quality leftover bits and pieces is primary raw material, formed using modern biotechnology brew a kind of nutritious, excellent in flavor
Sour seasoning.It has the alimentary health-care function of fruit and vinegar concurrently, is integrate the functions such as nutrition, health care, dietotherapy new
Type drink.Scientific research finds that fruit vinegar has multiple functions.Fruit vinegar can promote the metabolism of body, adjust acid-base balance, disappear
Except fatigue, the several amino acids containing more than ten kinds of organic acids and needed by human body.The species of vinegar is different, the content of organic acid
It is different.The organic acids such as acetic acid contribute to being normally carried out for human body tricarboxylic acid cycle, so that aerobic metabolism is smooth, are advantageous to
The lactic acid of deposition is removed, plays a part of dispelling fatigue.After long-time work and strenuous exercise, it can be produced in human body a large amount of
Lactic acid, make one to feel fatigue, such as supplement fruit vinegar at this moment, metabolic function can be promoted to recover, so as to dispelling fatigue.In addition, fruit vinegar
In the potassium that contains, the several kinds of mineral elements such as zinc can generate alkaline matter after being metabolized in vivo, acidification of blood can be prevented, reach regulation
The purpose of acid-base balance.But existing mulberry fruit vinegar flavor is relatively simple, can not meet consumer demand, and be prepared
Mulberry fruit vinegar puckery is muddy without alcohol, not lubricious enough, inadequate delicate fragrance and color and luster.
The information for being disclosed in the background section is merely intended to understanding of the increase to the general background of the present invention, without answering
It has been the prior art well known to persons skilled in the art when being considered as recognizing or implying the information structure in any form.
The content of the invention
It is an object of the invention to provide a kind of preparation method of sweet osmanthus mulberries fruit vinegar, so as to overcome fruit vinegar flavor it is single,
Color and luster is muddy, the shortcomings that not enough lubricating.
To achieve the above object, the invention provides a kind of preparation method of sweet osmanthus mulberries fruit vinegar, comprise the following steps：
(1) sweet osmanthus dry, pulverize, then adds high wine and soaked, the sweet osmanthus weight of addition and the volume of wine
Ratio is 1:5-15, it is 15-30 days in period of storage, filters to obtain sweet osmanthus leaching liquor；
(2) fresh mulberries are squeezed the juice, adds in high wine, more than 20 days of storage, obtain mulberry fruit wine；
(3) sweet osmanthus leaching liquor and mulberry fruit wine are pressed 1:1-5 ratio is mixed to get mixed liquor, is added in mixed liquor
Water, obtain fruit wine mixed liquor；
(4) white granulated sugar is added in fruit wine mixed liquor and adjusts sugar content to 9%, 5-15% steps (3) are accessed with acetic acid bacteria
Fermentation prepares acetic acid mother liquor in obtained fruit wine mixed liquor, and the weight for adding acetic acid bacteria is 5-15% fruit wine mixed liquor weight
0.01-0.1%, fermentation temperature are 35-40 DEG C, and air inflow during fermentation is 9-11m3/ Thr, the acetic acid after detection fermentation are female
The acidity of liquid, as acidity >=2.0g/100ml, stop inflation, terminate fermentation, obtain acetic acid mother liquor；
(5) white granulated sugar is added in remaining fruit wine mixed liquor and adjusts sugar content to 9%, by remaining fruit wine mixed liquor with
Acetic acid mother liquor prepared by step (4) is mixed fermentation, and fermentation temperature is 35-40 DEG C, fermentation 6-10 days, air inflow during fermentation
For 8.78-10.58m3/ Thr, the acidity of the acetic acid mother liquor after detection fermentation, as acidity >=2.0g/100ml, stops filling
Gas, fermentation is terminated, obtains sweet osmanthus mulberries fruit vinegar first product；
(6) the sweet osmanthus mulberries fruit vinegar first product of gained is subjected to sterilization treatment, then closed storage more than 10 days, produce sweet osmanthus
Mulberries fruit vinegar finished product.
Preferably, the volume ratio that mulberry juice and high wine are added in above-mentioned technical proposal, in the step (2) is 1:
1。
Preferably, in above-mentioned technical proposal, the step (1) and the step (2) middle and high concentration wine refer to alcoholic strength body
Product is than the wine for 35-55%.
Preferably, in above-mentioned technical proposal, the mixed volume ratio for adding water in the step (3) in mixed liquor is to mix
Liquid：Water is 1:3-7.
Preferably, in above-mentioned technical proposal, the sterilizing in the step (6) is the 10- that sterilized at a temperature of 90-100 DEG C
20min。
Compared with prior art, the present invention has the advantages that：
(1) preparation method of sweet osmanthus mulberries fruit vinegar of the present invention, nutrition and effect of sweet osmanthus have been sufficiently reserved, rich in a variety of ammonia
The active ingredients such as base acid, vitamin, flavanols, Tea Polyphenols, have a toxin-expelling and face nourishing, the promoting flow of qi and blood circulation, can the clear fire of deficiency type, flat liver solution strongly fragrant,
The effect of regulation mechanism.There is sweet tea in the sweet osmanthus mulberries fruit vinegar taste acid being prepared, sweet and sour, both cleared up the raw vinegar of original vinegar
Taste, also with the fragrant and sweet of fruit juice, more there is the strong fragrance of sweet osmanthus, drink very tasty and refreshing.
(2) sweet osmanthus mulberries fruit vinegar have passed through quick continuous biofermentation, and nutritional ingredient is kept, and mouthfeel is smooth certainly
So, the astringent taste of prior art is eliminated, and product quality is stable, and vinegar liquid color and luster is bright.Manufacture craft is simply easily controlled, gram
Taken prior art boil the difficult control of extract solution technique and the problem of caused puckery.
Embodiment
With reference to specific embodiment, the embodiment of the present invention is described in detail, it is to be understood that this hair
Bright protection domain is not limited by embodiment.
Embodiment 1
A kind of preparation method of sweet osmanthus mulberries fruit vinegar, comprises the following steps：
(1) sweet osmanthus dry, pulverize, then adds the wine that alcoholic strength volume ratio is 50% and soaked, the sweet osmanthus of addition
The volume ratio of weight and wine is 1:10, it is 23 days in period of storage, filters to obtain sweet osmanthus leaching liquor；
(2) fresh mulberries are squeezed the juice, added in the wine that alcoholic strength volume ratio is 50%, the volume of mulberry juice and high wine
Ratio is 1:1, more than 20 days of storage, obtain mulberry fruit wine；
(3) sweet osmanthus leaching liquor and mulberry fruit wine are pressed 1:3 ratio is mixed to get mixed liquor, and water is added in mixed liquor,
Mixed liquor：Water is 1:5, obtain fruit wine mixed liquor；
(4) white granulated sugar is added in fruit wine mixed liquor and adjusts sugar content to 8%, 10% step (3) is accessed with acetic acid bacteria and makes
Fermentation prepares acetic acid mother liquor in the fruit wine mixed liquor obtained, and the weight for adding acetic acid bacteria is 10% fruit wine mixed liquor weight
0.06%, fermentation temperature is 35-40 DEG C, and air inflow during fermentation is 9-11m3/ Thr, detect the acetic acid mother liquor after fermentation
Acidity, as acidity >=2.0g/100ml, stop inflation, terminate fermentation, obtain acetic acid mother liquor；
(5) white granulated sugar is added in remaining fruit wine mixed liquor and adjusts sugar content to 9%, by remaining fruit wine mixed liquor with
Acetic acid mother liquor prepared by step (4) is mixed fermentation, and fermentation temperature is 35-40 DEG C, fermentation 8 days, and air inflow during fermentation is
8.78-10.58m3/ Thr, the acidity of the acetic acid mother liquor after detection fermentation, as acidity >=2.0g/100ml, stop inflation,
Fermentation is terminated, obtains sweet osmanthus mulberries fruit vinegar first product；
(6) the sweet osmanthus mulberries fruit vinegar first product of gained is subjected to sterilization treatment, sterilized to be sterilized at a temperature of 90-100 DEG C
15min, then closed storage more than 10 days, produce sweet osmanthus mulberries fruit vinegar finished product.
Embodiment 2
A kind of preparation method of sweet osmanthus mulberries fruit vinegar, comprises the following steps：
(1) sweet osmanthus dry, pulverize, then adds the wine that alcoholic strength volume ratio is 35% and soaked, the sweet osmanthus of addition
The volume ratio of weight and wine is 1:5, it is 30 days in period of storage, filters to obtain sweet osmanthus leaching liquor；
(2) fresh mulberries are squeezed the juice, added in the wine that alcoholic strength volume ratio is 35%, the volume of mulberry juice and high wine
Ratio is 1:1, more than 20 days of storage, obtain mulberry fruit wine；
(3) sweet osmanthus leaching liquor and mulberry fruit wine are pressed 1:1 ratio is mixed to get mixed liquor, and water is added in mixed liquor,
Mixed liquor：Water is 1:3, obtain fruit wine mixed liquor；
(4) white granulated sugar is added in fruit wine mixed liquor and adjusts sugar content to 9%, 5% step (3) is accessed with acetic acid bacteria and is made
Fruit wine mixed liquor in fermentation prepare acetic acid mother liquor, add acetic acid bacteria weight be 5% fruit wine mixed liquor weight 0.01%, hair
Ferment temperature is 35-40 DEG C, and air inflow during fermentation is 8.78-10.58m3/ Thr, the acid of the acetic acid mother liquor after detection fermentation
Degree, as acidity >=2.0g/100ml, stop inflation, terminate fermentation, obtain acetic acid mother liquor；
(5) white granulated sugar is added in remaining fruit wine mixed liquor and adjusts sugar content to 8%, by remaining fruit wine mixed liquor with
Acetic acid mother liquor prepared by step (4) is mixed fermentation, and fermentation temperature is 35-40 DEG C, fermentation 10 days, and air inflow during fermentation is
9-11m3/ Thr, the acidity of the acetic acid mother liquor after detection fermentation, as acidity >=2.0g/100ml, stop inflation, terminate hair
Ferment, obtain sweet osmanthus mulberries fruit vinegar first product；
(6) the sweet osmanthus mulberries fruit vinegar first product of gained is subjected to sterilization treatment, sterilized to be sterilized at a temperature of 90-100 DEG C
10min, then closed storage more than 10 days, produce sweet osmanthus mulberries fruit vinegar finished product.
Embodiment 3
A kind of preparation method of sweet osmanthus mulberries fruit vinegar, comprises the following steps：
(1) sweet osmanthus dry, pulverize, then adds the wine that alcoholic strength volume ratio is 55% and soaked, the sweet osmanthus of addition
The volume ratio of weight and wine is 1:15, it is 15 days in period of storage, filters to obtain sweet osmanthus leaching liquor；
(2) fresh mulberries are squeezed the juice, added in the wine that alcoholic strength volume ratio is 55%, the volume of mulberry juice and high wine
Ratio is 1:1, more than 20 days of storage, obtain mulberry fruit wine；
(3) sweet osmanthus leaching liquor and mulberry fruit wine are pressed 1:5 ratio is mixed to get mixed liquor, and water is added in mixed liquor,
Mixed liquor：Water is 1:7, obtain fruit wine mixed liquor；
(4) white granulated sugar is added in fruit wine mixed liquor and adjusts sugar content to 8%, 15% step (3) is accessed with acetic acid bacteria and makes
Fermentation prepares acetic acid mother liquor in the fruit wine mixed liquor obtained, and the weight for adding acetic acid bacteria is the 0.1% of 15% fruit wine mixed liquor weight,
Fermentation temperature is 35-40 DEG C, and air inflow during fermentation is 8.78-10.58m3/ Thr, the acid of the acetic acid mother liquor after detection fermentation
Degree, as acidity >=2.0g/100ml, stop inflation, terminate fermentation, obtain acetic acid mother liquor；
(5) white granulated sugar is added in remaining fruit wine mixed liquor and adjusts sugar content to 9%, by remaining fruit wine mixed liquor with
Acetic acid mother liquor prepared by step (4) is mixed fermentation, and fermentation temperature is 35-40 DEG C, fermentation 6 days, and air inflow during fermentation is
9-11m3/ Thr, the acidity of the acetic acid mother liquor after detection fermentation, as acidity >=2.0g/100ml, stop inflation, terminate hair
Ferment, obtain sweet osmanthus mulberries fruit vinegar first product；
(6) the sweet osmanthus mulberries fruit vinegar first product of gained is subjected to sterilization treatment, sterilized to be sterilized at a temperature of 90-100 DEG C
20min, then closed storage more than 10 days, produce sweet osmanthus mulberries fruit vinegar finished product.
The description of the foregoing specific illustrative embodiment to the present invention is to illustrate and the purpose of illustration.These descriptions
It is not wishing to limit the invention to disclosed precise forms, and it will be apparent that according to above-mentioned teaching, can be much changed
And change.The purpose of selecting and describing the exemplary embodiment is that explain that the certain principles of the present invention and its reality should
With so that those skilled in the art can realize and utilize the present invention a variety of exemplaries and
Various chooses and changes.The scope of the present invention is intended to be limited by claims and its equivalents.
Claims (5)
1. a kind of preparation method of sweet osmanthus mulberries fruit vinegar, it is characterised in that comprise the following steps：
(1) sweet osmanthus dry, pulverize, then adds high wine and soaked, the sweet osmanthus weight of addition and the volume ratio of wine
For 1:5-15, it is 15-30 days in period of storage, filters to obtain sweet osmanthus leaching liquor；
(2) fresh mulberries are added in high wine, more than 20 days of storage, obtains mulberry fruit wine；
(3) sweet osmanthus leaching liquor and mulberry fruit wine are pressed 1:1-5 ratio is mixed to get mixed liquor, and water is added in mixed liquor, obtains
To fruit wine mixed liquor；
(4) white granulated sugar is added in fruit wine mixed liquor and adjusts sugar content to 8%, 5-15% steps (3) is accessed with acetic acid bacteria and is made
Fruit wine mixed liquor in fermentation prepare acetic acid mother liquor, add acetic acid bacteria weight be 5-15% fruit wine mixed liquor weight 0.01-
0.1%, fermentation temperature is 35-40 DEG C, and air inflow during fermentation is 8.78-10.58m3/ Thr, the acetic acid after detection fermentation are female
The acidity of liquid, as acidity >=2.0g/100ml, stop inflation, terminate fermentation, obtain acetic acid mother liquor；
(5) white granulated sugar is added in remaining fruit wine mixed liquor and adjusts sugar content to 8%, by remaining fruit wine mixed liquor and step
(4) acetic acid mother liquor prepared is mixed fermentation, and fermentation temperature is 35-40 DEG C, fermentation 6-10 days, and air inflow during fermentation is
8.78-10.58m3/ Thr, the acidity of the acetic acid mother liquor after detection fermentation, as acidity >=2.0g/100ml, stop inflation,
Fermentation is terminated, obtains sweet osmanthus mulberries fruit vinegar first product；
(6) the sweet osmanthus mulberries fruit vinegar first product of gained is subjected to sterilization treatment, then closed storage more than 10 days, produce sweet osmanthus mulberries
Fruit vinegar finished product.
2. the preparation method of sweet osmanthus mulberries fruit vinegar according to claim 1, it is characterised in that added in the step (2)
The volume ratio of mulberry juice and high wine is 1:1.
3. the preparation method of sweet osmanthus mulberries fruit vinegar according to claim 1, it is characterised in that the step (1) and described
Step (2) middle and high concentration wine refers to the wine that alcoholic strength volume ratio is 35-55%.
4. the preparation method of sweet osmanthus mulberries fruit vinegar according to claim 1, it is characterised in that mixed in the step (3)
The mixed volume ratio that water is added in liquid is mixed liquor：Water is 1:3-7.
5. the preparation method of sweet osmanthus mulberries fruit vinegar according to claim 1, it is characterised in that going out in the step (6)
Bacterium is the 10-20min that sterilized at a temperature of 90-100 DEG C.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201710758803.7A CN107354081A (en) | 2017-08-29 | 2017-08-29 | A kind of preparation method of sweet osmanthus mulberries fruit vinegar |
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| CN201710758803.7A CN107354081A (en) | 2017-08-29 | 2017-08-29 | A kind of preparation method of sweet osmanthus mulberries fruit vinegar |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111440695A (en) * | 2020-04-28 | 2020-07-24 | 桂林电子科技大学 | Preparation method of osmanthus-fragrance type astringent persimmon grape vinegar and vinegar beverage |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20090047383A1 (en) * | 2005-12-22 | 2009-02-19 | Yasushi Ogasawara | Manufacturing Method of Black Vinegar and Black Vinegar Manufactured by the Method |
| CN104031816A (en) * | 2014-05-28 | 2014-09-10 | 河南科技大学 | Processing method of fermented peony flower vinegar |
| CN106754232A (en) * | 2017-03-19 | 2017-05-31 | 黑龙江省带岭林业科学研究所 | Syringa reticulata var mandshurica vinegar |
| CN107058042A (en) * | 2017-02-16 | 2017-08-18 | 山西省医药与生命科学研究院 | A kind of yellow rose flowers and fruits vinegar and its manufacture method |
-
2017
- 2017-08-29 CN CN201710758803.7A patent/CN107354081A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20090047383A1 (en) * | 2005-12-22 | 2009-02-19 | Yasushi Ogasawara | Manufacturing Method of Black Vinegar and Black Vinegar Manufactured by the Method |
| CN104031816A (en) * | 2014-05-28 | 2014-09-10 | 河南科技大学 | Processing method of fermented peony flower vinegar |
| CN107058042A (en) * | 2017-02-16 | 2017-08-18 | 山西省医药与生命科学研究院 | A kind of yellow rose flowers and fruits vinegar and its manufacture method |
| CN106754232A (en) * | 2017-03-19 | 2017-05-31 | 黑龙江省带岭林业科学研究所 | Syringa reticulata var mandshurica vinegar |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111440695A (en) * | 2020-04-28 | 2020-07-24 | 桂林电子科技大学 | Preparation method of osmanthus-fragrance type astringent persimmon grape vinegar and vinegar beverage |
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