CN107586691A - A kind of processing method of jujube vinegar beverage - Google Patents
A kind of processing method of jujube vinegar beverage Download PDFInfo
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Abstract
The present invention discloses a kind of processing method of jujube vinegar beverage.By mass fraction be 10% jujube original vinegar, 12% jujube juice, 0.6% honey, 1.6% protein sugar and 0.06% ethylmaltol and surplus pure water mixed fermentation after, sterile filling of bottles with obtains jujube vinegar beverage, jujube vinegar drink fermented process conditions are, fruit juice inoculation fermentation, yeast is mixed with lactic acid bacteria, inoculum concentration 3%.A kind of processing method of jujube vinegar beverage of the present invention, technique is simple, using the zymotechnique of uniqueness, so that jujube vinegar beverage has had both the benefit of jujube and vinegar, jujube benefiting qi and nourishing blood is also especially more the advantages of vinegar, with very strong sterilizing ability, strengthen liver function, enhance metabolism；Blood vessel is expanded, blood pressure is advantageously reduced, prevents the generation of angiocardiopathy；Strengthen renal function, have diuresis, and glucose in urine content can be reduced；Also contain cancer-resisting substance in vinegar, fruit vinegar tart flavour is soft, has the strong fragrance of jujube.
Description
Technical field
The present invention relates to a kind of processing method of jujube vinegar beverage, belong to deep-processing technical field of agricultural products.
Background technology
Jujube is to integrate the multi-functional dry fruit such as edible, medicinal, health care, is removed in its jujube fruit containing higher than general fruit
Outside many kinds of substance such as 1 times of sugar and more protein, fat, iron, phosphorus, calcium, 18 kinds of amino acid also necessary to human body, have
Nourishing stomach and spleen, enriching the blood and tonifying qi and antidote poison, protection liver and enhancing muscular strength and other effects, it is to be loved by people and rare
Integration of drinking and medicinal herbs food.Liquid fermentation method is passed through with red date as raw materials, the new type of health type drink jujube vinegar developed, had concurrently
A variety of alimentary health-care functions of jujube and vinegar, the growing nutrition and health care demand of current people is met, had extremely heavy
The Development volue wanted.
New fresh date water content is very high, not storage tolerance.Processing capacity is small at present, technology is relatively backward, often because that can not sell in time
Sell or process and rot, huge economic loss is brought to peasant.Therefore rubescent jujube deep process technology energetically, it is fruits and vegetables increment
Only way.
It with jujube or jujube juice is raw material that jujube vinegar, which is, through modern biotechnology on the basis of traditional fermentation technique
Microbial fermentation brews the vinegar formed twice.It can not only beautifying face and moistering lotion, relieving alcoholism and protecting liver, and to preventing heart disease, apoplexy has
Special efficacy, there is the protective effect on cancer risk of affirmative, moreover it is possible to improve body immunity.The production scale of majority jujube processing enterprise of China is small,
Equipment is simple, unstable product quality, not yet forms large-scale production and establishes the quality management system of standardization；To jujube valency
The degree of awareness of value is still shallow, and deep processed product not yet receives to be popular, constrains the development of jujube processing industry to a certain extent.
The content of the invention
In view of this, the invention provides a kind of processing method of jujube vinegar beverage, jujube vinegar beverage to have had both jujube and vinegar
Benefit, jujube benefiting qi and nourishing blood is also especially more the advantages of vinegar, has very strong sterilizing ability, strengthens liver function, promotes new old
Metabolism；Blood vessel is expanded, blood pressure is advantageously reduced, prevents the generation of angiocardiopathy；Strengthen renal function, there is diuresis, and
Glucose in urine content can be reduced；Also contain cancer-resisting substance in vinegar, fruit vinegar tart flavour is soft, has the strong fragrance of jujube.
The present invention solves above-mentioned technical problem, a kind of processing method of jujube vinegar beverage, by matter by following technological means
Measure jujube original vinegar, 12% jujube juice, 0.6% honey, 1.6% protein sugar and the 0.06% ethyl wheat that fraction is 10%
After the pure water mixed fermentation of bud phenol and surplus, sterile filling of bottles with obtains jujube vinegar beverage, and jujube vinegar drink fermented process conditions are,
Fruit juice inoculation fermentation, yeast is mixed with lactic acid bacteria, the ratio of yeast and lactic acid bacteria mixed bacteria is 3: 2, inoculum concentration 3%, hair
30 DEG C of ferment temperature, fermentation time 6d, the jujube original vinegar is using acetic acid bacteria A1, shaker fermentation, rotating speed 180r/min during fermentation, hair
34 DEG C of ferment temperature, fermentation time 5d, inoculum concentration 11%, liquid amount account for the 40% of container volume, and final acidity reaches 41.3g/L,
Jujube original vinegar is obtained, jujube original vinegar is subsequently cooled to normal temperature, with 3% by clarification, clarification condition to heat 2min at 95 DEG C
Suction filtered through kieselguhr, need to sterilize after clarification, jujube original vinegar process for sterilizing is 95 DEG C of sterilization temperature, time 10min, the jujube
The preparation technology of juice is that extra dry red wine jujube baking temperature is 90 DEG C, baking time 60min, and the mode for extracting jujube juice is digested using boiling
Combined techniques, the condition of pectin enzyme effect is pectin enzyme dosage 0.04%, enzymolysis time 3h, 45 DEG C of hydrolysis temperature, obtained jujube
Juice content of reducing sugar is 98.6g/L.
The preparation technology of the yeast is after jujube is soaked into 10-30 minutes with warm water, jujube to be cleaned, is placed on articles made of bamboo
On drain, preparation feeds intake use；Red sorghum is screened, impurity elimination, altered with windmill or rice mill, make sorghum without it is miscellaneous, without soil, nothing
Shell skin, the fine powder being machined to flour milling more than 80 mesh are standby；100- will be heated to after the wheat bran in parts by weight screening of 40-60 parts
120 DEG C are kept for 20-40 minutes cook thoroughly, and moisture content adds strain S-324 to stir more than 60% when temperature is 32-36 DEG C
Uniformly, casket song is prepared into, pond Koji fermentation 56-72 hours are entered at 32-38 DEG C, it is standby to prepare yeast distiller；With aerated koji making method
Daqu is prepared, Cheng Quhou enters in pond, and the sorghum flour for adding 450-550 parts is saccharified, the fermentation of alcoholization, and adds small cellar Daqu
140-160 parts, saccharomycete 25-32 parts carry out liquid state fermentation, and control temperature is at 30-40 DEG C；After the completion of 5-10 days treat alcoholic fermentation,
Cavings, each 450-550 parts of rice husk are added, carries out solid state fermentation, fermentation temperature is between 35-45 DEG C, 40-80 days, through everfermentation
Vinegar roasting acetify fermentation after the completion of, then by steaming, steam dry roasting and be mixed into 550-650 part fruit and vegetable polysaccharides, and the Chinese holly that will be prepared
Qi, jujube are steamed in clear soup 5-15 minutes, are added thereto 250-350 parts, then put into and backflow fermentation is carried out in pickle, through curing and sterilizing.
The physical and chemical index of the jujube vinegar beverage is total acid 5.13g/100mL, reduced sugar 1.20g/100mL, and solubility is solid
Shape thing content 6.0%, Vc contents 54.59mg/100mL.
Jujube vinegar beverage has had both the benefit of jujube and vinegar.Jujube benefiting qi and nourishing blood, it is also especially more the advantages of vinegar, have very strong
Sterilizing ability, strengthen liver function, enhance metabolism；Blood vessel is expanded, blood pressure is advantageously reduced, prevents the hair of angiocardiopathy
It is raw；Strengthen renal function, have diuresis, and glucose in urine content can be reduced；Also contain cancer-resisting substance in vinegar.Generally speaking jujube
Vinegar beverage, anti-aging, the formation for suppressing and reducing peroxide in human aging process can also improve body immunity, outstanding to liver
It is good.Often drink：First, can improve body resistance to oxidation and immunity；Second, Blood Cholesterol can be reduced；Three oleic acid are sweet
Grease.
The beneficial effects of the invention are as follows：Jujube vinegar beverage has had both the benefit of jujube and vinegar, jujube benefiting qi and nourishing blood, the advantages of vinegar
Also it is especially more, there is very strong sterilizing ability, strengthen liver function, enhance metabolism；Blood vessel is expanded, advantageously reduces blood
Pressure, prevents the generation of angiocardiopathy；Strengthen renal function, have diuresis, and glucose in urine content can be reduced；Also contain in vinegar
Cancer-resisting substance, fruit vinegar tart flavour is soft, has the strong fragrance of jujube.
Embodiment
Below with reference to specific embodiment, the present invention is described in detail, and a kind of jujube vinegar beverage of the present embodiment adds
Work method, by mass fraction be 10% jujube original vinegar, 12% jujube juice, 0.6% honey, 1.6% protein sugar and
After 0.06% ethylmaltol and the pure water mixed fermentation of surplus, sterile filling of bottles with obtains jujube vinegar beverage, jujube vinegar beverage
Technological condition for fermentation is fruit juice inoculation fermentation, and yeast is mixed with lactic acid bacteria, and the ratio of yeast and lactic acid bacteria mixed bacteria is 3:
2, inoculum concentration 3%, 30 DEG C of fermentation temperature, fermentation time 6d, the jujube original vinegar is using acetic acid bacteria A1, shaker fermentation, during fermentation
Rotating speed 180r/min, 34 DEG C of fermentation temperature, fermentation time 5d, inoculum concentration 11%, liquid amount account for the 40% of container volume, final acid
Degree reaches 41.3g/L, obtains jujube original vinegar, and for jujube original vinegar by clarification, clarification condition is that 2min, Ran Houleng are heated at 95 DEG C
But to normal temperature, with 3% suction filtered through kieselguhr, need to sterilize after clarification, jujube original vinegar process for sterilizing is 95 DEG C of sterilization temperature, the time
10min, the preparation technology of the jujube juice is that extra dry red wine jujube baking temperature is 90 DEG C, baking time 60min, extracts the side of jujube juice
For formula using boiling enzymolysis combined techniques, the condition of pectin enzyme effect is pectin enzyme dosage 0.04%, enzymolysis time 3h, hydrolysis temperature 45
DEG C, obtained jujube juice content of reducing sugar is 98.6g/L.
The preparation technology of the yeast is after jujube is soaked into 10-30 minutes with warm water, jujube to be cleaned, is placed on articles made of bamboo
On drain, preparation feeds intake use；Red sorghum is screened, impurity elimination, altered with windmill or rice mill, make sorghum without it is miscellaneous, without soil, nothing
Shell skin, the fine powder being machined to flour milling more than 80 mesh are standby；100- will be heated to after the wheat bran in parts by weight screening of 40-60 parts
120 DEG C are kept for 20-40 minutes cook thoroughly, and moisture content adds strain S-324 to stir more than 60% when temperature is 32-36 DEG C
Uniformly, casket song is prepared into, pond Koji fermentation 56-72 hours are entered at 32-38 DEG C, it is standby to prepare yeast distiller；With aerated koji making method
Daqu is prepared, Cheng Quhou enters in pond, and the sorghum flour for adding 450-550 parts is saccharified, the fermentation of alcoholization, and adds small cellar Daqu
140-160 parts, saccharomycete 25-32 parts carry out liquid state fermentation, and control temperature is at 30-40 DEG C；After the completion of 5-10 days treat alcoholic fermentation,
Cavings, each 450-550 parts of rice husk are added, carries out solid state fermentation, fermentation temperature is between 35-45 DEG C, 40-80 days, through everfermentation
Vinegar roasting acetify fermentation after the completion of, then by steaming, steam dry roasting and be mixed into 550-650 part fruit and vegetable polysaccharides, and the Chinese holly that will be prepared
Qi, jujube are steamed in clear soup 5-15 minutes, are added thereto 250-350 parts, then put into and backflow fermentation is carried out in pickle, through curing and sterilizing.
The physical and chemical index of the jujube vinegar beverage is total acid 5.13g/100mL, reduced sugar 1.20g/100mL, and solubility is solid
Shape thing content 6.0%, Vc contents 54.59mg/100mL.
Embodiment 1
A kind of processing method of jujube vinegar beverage, by mass fraction be 10% jujube original vinegar, 12% jujube juice,
After the pure water mixed fermentation of 0.6% honey, 1.6% protein sugar and 0.06% ethylmaltol and surplus, sterilization dress
Bottle obtains jujube vinegar beverage, and jujube vinegar drink fermented process conditions are fruit juice inoculation fermentation, yeast are mixed with lactic acid bacteria, ferment
Female and lactic acid bacteria mixed bacteria ratio is 3: 2, inoculum concentration 3%, 30 DEG C of fermentation temperature, fermentation time 6d, the jujube original vinegar
Using acetic acid bacteria A1, shaker fermentation, rotating speed 180r/min during fermentation, 34 DEG C of fermentation temperature, fermentation time 5d, inoculum concentration 11%,
Liquid amount accounts for the 40% of container volume, and final acidity reaches 41.3g/L, obtains jujube original vinegar, jujube original vinegar is by clarification, clarification
Condition is subsequently cooled to normal temperature, with 3% suction filtered through kieselguhr, needs to sterilize after clarification, jujube is former to heat 2min at 95 DEG C
Vinegar process for sterilizing is 95 DEG C of sterilization temperature, and time 10min, the preparation technology of the jujube juice is that extra dry red wine jujube baking temperature is 90
DEG C, baking time 60min, the mode of jujube juice is extracted using boiling enzymolysis combined techniques, the condition of pectin enzyme effect is pectase
Dosage 0.04%, enzymolysis time 3h, 45 DEG C of hydrolysis temperature, obtained jujube juice content of reducing sugar are 98.6g/L.
The preparation technology of the yeast is after jujube is soaked 22 minutes with warm water, jujube to be cleaned, is placed on articles made of bamboo and drips
It is dry, prepare the use that feeds intake；Red sorghum is screened, impurity elimination, altered with windmill or rice mill, make sorghum without it is miscellaneous, without soil, without shell
Skin, the fine powder being machined to flour milling more than 80 mesh are standby；115 DEG C of holdings will be heated to after 50 parts in parts by weight screenings of wheat bran
Cooking within 35 minutes thoroughly, moisture content adds strain S-324 to stir more than 60% when temperature is 35 DEG C, is prepared into casket song,
Enter pond Koji fermentation 70 hours at 37 DEG C, it is standby to prepare yeast distiller；Daqu is prepared with aerated koji making method, Cheng Quhou enters in pond,
The sorghum flour of 520 parts of addition is saccharified, the fermentation of alcoholization, and adds 30 parts of 150 parts of small cellar Daqu, saccharomycete progress liquid hairs
Ferment, control temperature is at 35 DEG C；After the completion of 8 days treat alcoholic fermentation, cavings, each 490 parts of rice husk are added, carries out solid state fermentation, fermentation
Temperature is between 42 DEG C, 70 days, after the completion of the vinegar roasting through everfermentation acetifies fermentation, then by steaming, steams dry roasting and is mixed into 630 parts
Fruit and vegetable polysaccharide, and the matrimony vine prepared, jujube is steamed 12 minutes, 310 parts are added thereto, then put into and backflow hair is carried out in pickle
Ferment, through curing and sterilizing.
The physical and chemical index of the jujube vinegar beverage is total acid 5.13g/100mL, reduced sugar 1.20g/100mL, and solubility is solid
Shape thing content 6.0%, Vc contents 54.59mg/100mL.
Embodiment 2
A kind of processing method of jujube vinegar beverage, by mass fraction be 10% jujube original vinegar, 12% jujube juice,
After the pure water mixed fermentation of 0.6% honey, 1.6% protein sugar and 0.06% ethylmaltol and surplus, sterilization dress
Bottle obtains jujube vinegar beverage, and jujube vinegar drink fermented process conditions are fruit juice inoculation fermentation, yeast are mixed with lactic acid bacteria, ferment
Female and lactic acid bacteria mixed bacteria ratio is 3: 2, inoculum concentration 3%, 30 DEG C of fermentation temperature, fermentation time 6d, the jujube original vinegar
Using acetic acid bacteria A1, shaker fermentation, rotating speed 180r/min during fermentation, 34 DEG C of fermentation temperature, fermentation time 5d, inoculum concentration 11%,
Liquid amount accounts for the 40% of container volume, and final acidity reaches 41.3g/L, obtains jujube original vinegar, jujube original vinegar is by clarification, clarification
Condition is subsequently cooled to normal temperature, with 3% suction filtered through kieselguhr, needs to sterilize after clarification, jujube is former to heat 2min at 95 DEG C
Vinegar process for sterilizing is 95 DEG C of sterilization temperature, and time 10min, the preparation technology of the jujube juice is that extra dry red wine jujube baking temperature is 90
DEG C, baking time 60min, the mode of jujube juice is extracted using boiling enzymolysis combined techniques, the condition of pectin enzyme effect is pectase
Dosage 0.04%, enzymolysis time 3h, 45 DEG C of hydrolysis temperature, obtained jujube juice content of reducing sugar are 98.6g/L.
The preparation technology of the yeast is after jujube is soaked 25 minutes with warm water, jujube to be cleaned, is placed on articles made of bamboo and drips
It is dry, prepare the use that feeds intake；Red sorghum is screened, impurity elimination, altered with windmill or rice mill, make sorghum without it is miscellaneous, without soil, without shell
Skin, the fine powder being machined to flour milling more than 80 mesh are standby；110 DEG C of holdings will be heated to after 45 parts in parts by weight screenings of wheat bran
Cooking within 35 minutes thoroughly, moisture content adds strain S-324 to stir more than 60% when temperature is 35 DEG C, is prepared into casket song,
Enter pond Koji fermentation 59 hours at 37 DEG C, it is standby to prepare yeast distiller；Daqu is prepared with aerated koji making method, Cheng Quhou enters in pond,
The sorghum flour of 495 parts of addition is saccharified, the fermentation of alcoholization, and adds 31 parts of 155 parts of small cellar Daqu, saccharomycete progress liquid hairs
Ferment, control temperature is at 35 DEG C；After the completion of 8 days treat alcoholic fermentation, cavings, each 495 parts of rice husk are added, carries out solid state fermentation, fermentation
Temperature is between 39 DEG C, 75 days, after the completion of the vinegar roasting through everfermentation acetifies fermentation, then by steaming, steams dry roasting and is mixed into 630 parts
Fruit and vegetable polysaccharide, and the matrimony vine prepared, jujube is steamed 12 minutes, 320 parts are added thereto, then put into and backflow hair is carried out in pickle
Ferment, through curing and sterilizing.
The physical and chemical index of the jujube vinegar beverage is total acid 5.13g/100mL, reduced sugar 1.20g/100mL, and solubility is solid
Shape thing content 6.0%, Vc contents 54.59mg/100mL.
Embodiment 3
A kind of processing method of jujube vinegar beverage, by mass fraction be 10% jujube original vinegar, 12% jujube juice,
After the pure water mixed fermentation of 0.6% honey, 1.6% protein sugar and 0.06% ethylmaltol and surplus, sterilization dress
Bottle obtains jujube vinegar beverage, and jujube vinegar drink fermented process conditions are fruit juice inoculation fermentation, yeast are mixed with lactic acid bacteria, ferment
Female and lactic acid bacteria mixed bacteria ratio is 3: 2, inoculum concentration 3%, 30 DEG C of fermentation temperature, fermentation time 6d, the jujube original vinegar
Using acetic acid bacteria A1, shaker fermentation, rotating speed 180r/min during fermentation, 34 DEG C of fermentation temperature, fermentation time 5d, inoculum concentration 11%,
Liquid amount accounts for the 40% of container volume, and final acidity reaches 41.3g/L, obtains jujube original vinegar, jujube original vinegar is by clarification, clarification
Condition is subsequently cooled to normal temperature, with 3% suction filtered through kieselguhr, needs to sterilize after clarification, jujube is former to heat 2min at 95 DEG C
Vinegar process for sterilizing is 95 DEG C of sterilization temperature, and time 10min, the preparation technology of the jujube juice is that extra dry red wine jujube baking temperature is 90
DEG C, baking time 60min, the mode of jujube juice is extracted using boiling enzymolysis combined techniques, the condition of pectin enzyme effect is pectase
Dosage 0.04%, enzymolysis time 3h, 45 DEG C of hydrolysis temperature, obtained jujube juice content of reducing sugar are 98.6g/L.
The preparation technology of the yeast is after jujube is soaked 19 minutes with warm water, jujube to be cleaned, is placed on articles made of bamboo and drips
It is dry, prepare the use that feeds intake；Red sorghum is screened, impurity elimination, altered with windmill or rice mill, make sorghum without it is miscellaneous, without soil, without shell
Skin, the fine powder being machined to flour milling more than 80 mesh are standby；115 DEG C of holdings will be heated to after 50 parts in parts by weight screenings of wheat bran
Cooking within 35 minutes thoroughly, moisture content adds strain S-324 to stir more than 60% when temperature is 35 DEG C, is prepared into casket song,
Enter pond Koji fermentation 59 hours at 37 DEG C, it is standby to prepare yeast distiller；Daqu is prepared with aerated koji making method, Cheng Quhou enters in pond,
The sorghum flour of 499 parts of addition is saccharified, the fermentation of alcoholization, and adds 29 parts of 158 parts of small cellar Daqu, saccharomycete progress liquid hairs
Ferment, control temperature is at 34 DEG C；After the completion of 8 days treat alcoholic fermentation, cavings, each 490 parts of rice husk are added, carries out solid state fermentation, fermentation
Temperature is between 38 DEG C, 75 days, after the completion of the vinegar roasting through everfermentation acetifies fermentation, then by steaming, steams dry roasting and is mixed into 595 parts
Fruit and vegetable polysaccharide, and the matrimony vine prepared, jujube is steamed 8 minutes, 310 parts are added thereto, then put into and backflow hair is carried out in pickle
Ferment, through curing and sterilizing.
The physical and chemical index of the jujube vinegar beverage is total acid 5.13g/100mL, reduced sugar 1.20g/100mL, and solubility is solid
Shape thing content 6.0%, Vc contents 54.59mg/100mL.
Finally illustrate, the above embodiments are merely illustrative of the technical solutions of the present invention and it is unrestricted, although with reference to compared with
The present invention is described in detail good embodiment, it will be understood by those within the art that, can be to the skill of the present invention
Art scheme is modified or equivalent substitution, and without departing from the objective and scope of technical solution of the present invention, it all should cover at this
Among the right of invention.
Claims (3)
- A kind of 1. processing method of jujube vinegar beverage, it is characterised in that by mass fraction be 10% jujube original vinegar, 12% it is red After the pure water mixed fermentation of jujube juice, 0.6% honey, 1.6% protein sugar and 0.06% ethylmaltol and surplus, disappear Poison bottling obtains jujube vinegar beverage, and jujube vinegar drink fermented process conditions are fruit juice inoculation fermentation, yeast and lactic acid bacteria to be mixed Close, the ratio of yeast and lactic acid bacteria mixed bacteria is 3: 2, inoculum concentration 3%, 30 DEG C of fermentation temperature, fermentation time 6d, the jujube Original vinegar is using acetic acid bacteria A1, shaker fermentation, rotating speed 180r/min during fermentation, 34 DEG C of fermentation temperature, fermentation time 5d, inoculum concentration 11%th, liquid amount accounts for the 40% of container volume, and final acidity reaches 41.3g/L, obtains jujube original vinegar, jujube original vinegar is by clear Clearly, clarification condition is subsequently cooled to normal temperature, with 3% suction filtered through kieselguhr, needs to kill after clarification to heat 2min at 95 DEG C Bacterium, jujube original vinegar process for sterilizing are 95 DEG C of sterilization temperature, and time 10min, the preparation technology of the jujube juice toasts for extra dry red wine jujube Temperature is 90 DEG C, baking time 60min, extracts the mode of jujube juice using boiling enzymolysis combined techniques, the condition of pectin enzyme effect For pectin enzyme dosage 0.04%, enzymolysis time 3h, 45 DEG C of hydrolysis temperature, obtained jujube juice content of reducing sugar is 98.6g/L.
- A kind of 2. processing method of jujube vinegar beverage according to claim 1, it is characterised in that：The preparation work of the yeast Skill is after jujube is soaked into 10-30 minutes with warm water, jujube to be cleaned, is placed on articles made of bamboo and drains, and prepares the use that feeds intake；Will be red Sorghum screening, impurity elimination, altered with windmill or rice mill, make sorghum without it is miscellaneous, without soil, without shell skin, be machined to 80 mesh with flour milling Fine powder above is standby；Kept for 20-40 minutes cook by being heated to 100-120 DEG C after the wheat bran in parts by weight screening of 40-60 parts Steam thoroughly, moisture content adds strain S-324 to stir more than 60% when temperature is 32-36 DEG C, casket song is prepared into, in 32-38 DEG C enter pond Koji fermentation 56-72 hours, it is standby to prepare yeast distiller；Daqu is prepared with aerated koji making method, Cheng Quhou enters in pond, adds The sorghum flour for entering 450-550 parts is saccharified, the fermentation of alcoholization, and add small cellar Daqu 140-160 parts, saccharomycete 25-32 parts are entered Row liquid state fermentation, control temperature is at 30-40 DEG C；After the completion of 5-10 days treat alcoholic fermentation, cavings, each 450-550 parts of rice husk are added, Solid state fermentation is carried out, fermentation temperature is between 35-45 DEG C, 40-80 days, after the completion of the vinegar roasting through everfermentation acetifies fermentation, then passes through Cross and steam, steam dry roasting and be mixed into 550-650 part fruit and vegetable polysaccharides, and the matrimony vine prepared, jujube are steamed in clear soup 5-15 minutes, add it Middle 250-350 parts, then put into and backflow fermentation is carried out in pickle, through curing and sterilizing.
- A kind of 3. processing method of jujube vinegar beverage according to claim 1, it is characterised in that：The jujube vinegar beverage Physical and chemical index is total acid 5.13g/100mL, reduced sugar 1.20g/100mL, soluble solid content 6.0%, Vc contents 54.59mg/100mL。
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114989931A (en) * | 2022-07-06 | 2022-09-02 | 安阳市开天调味品有限公司 | Red date fermented vinegar and brewing process thereof |
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| CN1374396A (en) * | 2002-04-05 | 2002-10-16 | 宋学军 | Making process of nutritious lycium chinense and date vinegar |
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- 2017-09-15 CN CN201710833079.XA patent/CN107586691A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1374396A (en) * | 2002-04-05 | 2002-10-16 | 宋学军 | Making process of nutritious lycium chinense and date vinegar |
Non-Patent Citations (1)
| Title |
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| 胡丽红: "红枣醋及枣醋饮料生产工艺的研究", 《中国优秀硕士学位论文全文数据库 工程科技I辑》 * |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN114989931A (en) * | 2022-07-06 | 2022-09-02 | 安阳市开天调味品有限公司 | Red date fermented vinegar and brewing process thereof |
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Application publication date: 20180116 |