CN107815388A - A kind of shaddock vinegar and preparation method thereof - Google Patents
A kind of shaddock vinegar and preparation method thereof Download PDFInfo
- Publication number
- CN107815388A CN107815388A CN201711319579.8A CN201711319579A CN107815388A CN 107815388 A CN107815388 A CN 107815388A CN 201711319579 A CN201711319579 A CN 201711319579A CN 107815388 A CN107815388 A CN 107815388A
- Authority
- CN
- China
- Prior art keywords
- parts
- shaddock
- vinegar
- pulp
- hawthorn
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/73—Rosaceae (Rose family), e.g. strawberry, chokeberry, blackberry, pear or firethorn
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/73—Rosaceae (Rose family), e.g. strawberry, chokeberry, blackberry, pear or firethorn
- A61K36/734—Crataegus (hawthorn)
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/75—Rutaceae (Rue family)
- A61K36/752—Citrus, e.g. lime, orange or lemon
-
- 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)
- A61K36/88—Liliopsida (monocotyledons)
- A61K36/894—Dioscoreaceae (Yam family)
- A61K36/8945—Dioscorea, e.g. yam, Chinese yam or water yam
-
- 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
- Health & Medical Sciences (AREA)
- Natural Medicines & Medicinal Plants (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Animal Behavior & Ethology (AREA)
- Veterinary Medicine (AREA)
- Medical Informatics (AREA)
- Medicinal Chemistry (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Pharmacology & Pharmacy (AREA)
- Epidemiology (AREA)
- Biotechnology (AREA)
- Alternative & Traditional Medicine (AREA)
- Public Health (AREA)
- Botany (AREA)
- Organic Chemistry (AREA)
- Food Science & Technology (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- Genetics & Genomics (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Medicines Containing Plant Substances (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a kind of shaddock vinegar and preparation method thereof, the raw materials by weight portion meter of the shaddock vinegar, including following components：100 120 parts of rice, 80 100 parts of shaddock, 60 80 parts of oat, 20 30 parts of hawthorn, 40 60 parts of apple, 25 40 parts of Chinese yam.Its preparation process is as described below, and raw material is pre-processed, saccharification, saccharification, enzymolysis processing, will be saccharified mixed song after being mixed with the raw material of enzymolysis processing, new vinegar is then made after alcoholic fermentation and acetic fermentation, post-processing then is carried out to new vinegar, shaddock vinegar is finally made.Shaddock vinegar prepared by the present invention has solves greasy effect well, helps to digest, and have anti-oxidant, the effect of anti-aging.
Description
Technical field
The present invention is suitable to food technology field, and in particular to a kind of shaddock vinegar and preparation method thereof.
Background technology
With the development of society, the living standard of people improves, material subsistence is increasingly abundanter, and diet is also increasingly
It is abundant, stodge is often eaten of in many daily diet, is had a dinner party in particularly working or the Spring Festival goes home to roll into a ball
When poly-, people are even more to eat extravagantly.But be no benefit to health although stodge is nice,
Often eating greasy food can allow people's is short-tempered, while easily cause blood fat, the physical problems such as blood pressure height, and easily grow
It is fat.
The content of the invention
It is excessively greasy for above-mentioned food, cause short-tempered, influence health and the problem of fill out, the present invention provides
A kind of shaddock vinegar and preparation method thereof.The citron tea of the present invention not only keeps original nutritive value of shaddock, and has
Greasy effect is solved, while also there is the effect of fat-reducing.
The technical solution adopted by the present invention is as follows：
A kind of shaddock vinegar, the composition of raw materials are counted in parts by weight, and the raw material includes following components：Rice 100-120
Part, shaddock 80-100 parts, oat 60-80 parts, hawthorn 20-30 parts, apple 40-60 parts, Chinese yam 25-40 parts.
The present invention is combined from shaddock with traditional production technology of vinegar, because shaddock contains very abundant albumen
Element necessary to the human body such as matter, organic acid and calcium, phosphorus, magnesium, sodium, this is that other fruit hardly match.Also rich in dimension in shaddock meat
The compositions such as raw plain C and para-insulin, there is hypoglycemic, reducing blood lipid, fat-reducing, skin-care and beautifying and other effects.It is often edible, to high blood
The diseases such as pressure, diabetes, vascular sclerosis have auxiliary therapeutic action, beautifying function of being healthy and strong to overweight people, therefore shaddock has very
Good solution greasy effect.Meanwhile oat is added in shaddock vinegar, oat contains abundant dietary fiber, can accelerate large intestine
Wriggle, promote the excretion of cholesterol, promote digestive juice secretion, greasy to solution have good effect.Meanwhile added in shaddock vinegar
Hawthorn, hawthorn also have abundant dietary fiber, have reduction cholesterol, the effect of prevention of arterial hardening, therefore have to solution is greasy
Good effect, in addition, hawthorn also has aid digestion, hypotensive, reducing blood lipid and the anti-ageing effect of waiting for a long time.Meanwhile in shaddock vinegar also
Added with apple, because, containing abundant dietary fiber pectin, and pectin is substantially free of heat, passes through from human body in apple, always
Carry fat, grease etc. to excrete, helping frizing, while losing weight, can also make skin brighter moist, have
The effect of beautifying face and moistering lotion.In addition, apple also has nutrient necessary to the brains such as abundant sugar, vitamin and mineral, and
More importantly it is rich in Zn-ef ficiency.Meanwhile the Chinese yam added in shaddock vinegar has the good reputation of " food of angle ", its mucus albumen
The fat deposition of prevention of cardiovascular system, blood vessel elasticity is kept, prevents artery sclerosis；Subcutaneous fat deposits are reduced, avoid obesity,
With good solution greasy effect.The present invention is combined from shaddock with traditional vinegar craft, and is added in preparation process
Oat, hawthorn, apple, Chinese yam is as raw material, under the abundant cooperation of these raw materials so that shaddock vinegar possess solve well it is greasy
Effect, simultaneously as shaddock vinegar is combined with traditional vinegar craft, and amino acid contained in vinegar, not only can be with decomposer
Interior fat, and being smoothed out for the metabolism such as carbohydrate, protein is may additionally facilitate, therefore good fat-reducing effect can be played.
In addition, after the foods such as excessive fish, meat, highed milled rice, bread are absorbed, vinegar can also play digestant effect, and vinegar, which contains, to be waved
Volatile material and amino acid etc., cerebral nerve maincenter can be stimulated, digestive organs is secreted a large amount of digestive juices, strengthen digestive function.
Therefore, the solution greasy effect of the shaddock vinegar of the present invention is more enhanced, meanwhile, this shaddock vinegar has reducing blood lipid, the work of hypotensive
With the effect with anti-aging, in addition, also having the effect of fat-reducing.
Preferably, the composition of raw materials is counted in parts by weight, and the raw material includes following components：Rice 105-115 parts, shaddock
Sub- 85-95 parts, oat 65-75 parts, hawthorn 24-28 parts, apple 45-55 parts, Chinese yam 30-35 parts.
Preferably, the composition of raw materials is counted in parts by weight, and the raw material includes following components：110 parts of rice, shaddock 90
Part, 70 parts of oat, 25 parts of hawthorn, 50 parts of apple, 32 parts of Chinese yam.
Preferably, described shaddock vinegar and preparation method thereof, comprises the following steps：
(1) pretreatment of raw material：
A. by after rice cleaning and dipping, after raw material fully absorbs water, then clean, drain, it is vertical after ripe then by material cooking
Take out, cool down；
B. oat is crushed, sieved；
C. crushed after shaddock is removed the peel, form shaddock pulp, pomelo peel crushes；
D. squeezed after hawthorn is crushed, form hawthorn pulp；
E. squeezed after apple is crushed, form apple pulp；
F. squeezing is crushed after Chinese yam is removed the peel, forms Chinese yam pulp；
(2) it is saccharified：The oat of broken sieving in the rice and b of the cooked coolings of a in (1) is added into carbohydrase, saccharification
Temperature control is between 35-45 DEG C, and be saccharified 8h；
(3) enzymolysis processing：By the shaddock pulp in (1), hawthorn pulp and apple pulp are mixed to form mixing pulp, and add
Pulp enzyme is added to carry out enzymolysis processing；
(4) alcoholic fermentation：Raw material in f Chinese yam pulp in (1) and (2) by saccharification and (3) is middle by enzymolysis
The pulp of reason adds material, carries out alcoholic fermentation, and the temperature control of alcoholic fermentation is between 25-35 DEG C, until distiller's wort after fermentation
Alcoholic strength be 6-8 °；
(5) acetic fermentation：Raw material through alcoholic fermentation in (3) is added into broken pomelo peel and rice bran mixes, carries out vinegar
Acid fermentation, the temperature control of acetic fermentation after fermenting 20-30 days, obtain new vinegar between 28-40 DEG C；
(6) post processing of new vinegar：Obtained new vinegar obtains shaddock vinegar by smoked unstrained spirits, leaching vinegar, sterilizing and allotment.
In summary, by adopting the above-described technical solution, the beneficial effects of the invention are as follows：
1. shaddock vinegar prepared by the present invention has solves greasy effect well, help to digest, and with anti-oxidant, resist
The effect of aging.
2. the shaddock vinegar of the present invention is rich in nutrients such as abundant vitamin and mineral elements, supplement human body is to nutrition
The demand of material.
3. the shaddock vinegar of the present invention also has the effect of beautifying face and moistering lotion and fat-reducing.
Embodiment
All features disclosed in this specification, or disclosed all methods or during the step of, except mutually exclusive
Feature and/or step beyond, can combine in any way.
Embodiment 1
A kind of shaddock vinegar, the composition of raw materials are counted in parts by weight, and the raw material includes following components：100 parts of rice, shaddock
80 parts of son, 60 parts of oat, 20 parts of hawthorn, 40 parts of apple, 25 parts of Chinese yam.
Its preparation method comprises the following steps：
(1) pretreatment of raw material：
A. by after rice cleaning and dipping, after raw material fully absorbs water, then clean, drain, it is vertical after ripe then by material cooking
Take out, cool down；
B. oat is crushed, sieved；
C. crushed after shaddock is removed the peel, form shaddock pulp, pomelo peel crushes；
D. squeezed after hawthorn is crushed, form hawthorn pulp；
E. squeezed after apple is crushed, form apple pulp；
F. squeezing is crushed after Chinese yam is removed the peel, forms Chinese yam pulp；
(2) it is saccharified：The oat of broken sieving in the rice and b of the cooked coolings of a in (1) is added into carbohydrase, saccharification
Temperature control is between 35 DEG C, and be saccharified 8h；
(3) enzymolysis processing：By the shaddock pulp in (1), hawthorn pulp and apple pulp are mixed to form mixing pulp, and add
Pulp enzyme is added to carry out enzymolysis processing；
(4) alcoholic fermentation：Raw material in f Chinese yam pulp in (1) and (2) by saccharification and (3) is middle by enzymolysis
The pulp of reason adds material, carries out alcoholic fermentation, and the temperature control of alcoholic fermentation is between 25 DEG C, the wine of distiller's wort after fermentation
Precision is 6 °；
(5) acetic fermentation：Raw material through alcoholic fermentation in (3) is added into broken pomelo peel and rice bran mixes, carries out vinegar
Acid fermentation, the temperature control of acetic fermentation after fermenting 20 days, obtain new vinegar between 28 DEG C；
(6) post processing of new vinegar：Obtained new vinegar obtains shaddock vinegar by smoked unstrained spirits, leaching vinegar, sterilizing and allotment.
Embodiment 2
A kind of shaddock vinegar, the composition of raw materials are counted in parts by weight, and the raw material includes following components：120 parts of rice, shaddock
100 parts of son, 80 parts of oat, 30 parts of hawthorn, 60 parts of apple, 40 parts of Chinese yam.
Its preparation method comprises the following steps：
(1) pretreatment of raw material：
A. by after rice cleaning and dipping, after raw material fully absorbs water, then clean, drain, it is vertical after ripe then by material cooking
Take out, cool down；
B. oat is crushed, sieved；
C. crushed after shaddock is removed the peel, form shaddock pulp, pomelo peel crushes；
D. squeezed after hawthorn is crushed, form hawthorn pulp；
E. squeezed after apple is crushed, form apple pulp；
F. squeezing is crushed after Chinese yam is removed the peel, forms Chinese yam pulp；
(2) it is saccharified：The oat of broken sieving in the rice and b of the cooked coolings of a in (1) is added into carbohydrase, saccharification
Temperature control is between 45 DEG C, and be saccharified 8h；
(3) enzymolysis processing：By the shaddock pulp in (1), hawthorn pulp and apple pulp are mixed to form mixing pulp, and add
Pulp enzyme is added to carry out enzymolysis processing；
(4) alcoholic fermentation：Raw material in f Chinese yam pulp in (1) and (2) by saccharification and (3) is middle by enzymolysis
The pulp of reason adds material, carries out alcoholic fermentation, and the temperature control of alcoholic fermentation is between 35 DEG C, the wine of distiller's wort after fermentation
Precision is 8 °；
(5) acetic fermentation：Raw material through alcoholic fermentation in (3) is added into broken pomelo peel and rice bran mixes, carries out vinegar
Acid fermentation, the temperature control of acetic fermentation after fermenting 30 days, obtain new vinegar between 40 DEG C；
(6) post processing of new vinegar：Obtained new vinegar obtains shaddock vinegar by smoked unstrained spirits, leaching vinegar, sterilizing and allotment.
Embodiment 3
A kind of shaddock vinegar, the composition of raw materials are counted in parts by weight, and the raw material includes following components：105 parts of rice, shaddock
85 parts of son, 65 parts of oat, 24 parts of hawthorn, 45 parts of apple, 30 parts of Chinese yam.
Its preparation method comprises the following steps：
(1) pretreatment of raw material：
A. by after rice cleaning and dipping, after raw material fully absorbs water, then clean, drain, it is vertical after ripe then by material cooking
Take out, cool down；
B. oat is crushed, sieved；
C. crushed after shaddock is removed the peel, form shaddock pulp, pomelo peel crushes；
D. squeezed after hawthorn is crushed, form hawthorn pulp；
E. squeezed after apple is crushed, form apple pulp；
F. squeezing is crushed after Chinese yam is removed the peel, forms Chinese yam pulp；
(2) it is saccharified：The oat of broken sieving in the rice and b of the cooked coolings of a in (1) is added into carbohydrase, saccharification
Temperature control is between 35 DEG C, and be saccharified 8h；
(3) enzymolysis processing：By the shaddock pulp in (1), hawthorn pulp and apple pulp are mixed to form mixing pulp, and add
Pulp enzyme is added to carry out enzymolysis processing；
(4) alcoholic fermentation：Raw material in f Chinese yam pulp in (1) and (2) by saccharification and (3) is middle by enzymolysis
The pulp of reason adds material, carries out alcoholic fermentation, and the temperature control of alcoholic fermentation is between 25 DEG C, the wine of distiller's wort after fermentation
Precision is 6 °；
(5) acetic fermentation：Raw material through alcoholic fermentation in (3) is added into broken pomelo peel and rice bran mixes, carries out vinegar
Acid fermentation, the temperature control of acetic fermentation after fermenting 20 days, obtain new vinegar between 28 DEG C；
(6) post processing of new vinegar：Obtained new vinegar obtains shaddock vinegar by smoked unstrained spirits, leaching vinegar, sterilizing and allotment.
Embodiment 4
A kind of shaddock vinegar, the composition of raw materials are counted in parts by weight, and the raw material includes following components：115 parts of rice, shaddock
95 parts of son, 75 parts of oat, 28 parts of hawthorn, 55 parts of apple, 35 parts of Chinese yam.
Its preparation method comprises the following steps：
(1) pretreatment of raw material：
A. by after rice cleaning and dipping, after raw material fully absorbs water, then clean, drain, it is vertical after ripe then by material cooking
Take out, cool down；
B. oat is crushed, sieved；
C. crushed after shaddock is removed the peel, form shaddock pulp, pomelo peel crushes；
D. squeezed after hawthorn is crushed, form hawthorn pulp；
E. squeezed after apple is crushed, form apple pulp；
F. squeezing is crushed after Chinese yam is removed the peel, forms Chinese yam pulp；
(2) it is saccharified：The oat of broken sieving in the rice and b of the cooked coolings of a in (1) is added into carbohydrase, saccharification
Temperature control is between 45 DEG C, and be saccharified 8h；
(3) enzymolysis processing：By the shaddock pulp in (1), hawthorn pulp and apple pulp are mixed to form mixing pulp, and add
Pulp enzyme is added to carry out enzymolysis processing；
(4) alcoholic fermentation：Raw material in f Chinese yam pulp in (1) and (2) by saccharification and (3) is middle by enzymolysis
The pulp of reason adds material, carries out alcoholic fermentation, and the temperature control of alcoholic fermentation is between 35 DEG C, the wine of distiller's wort after fermentation
Precision is 8 °；
(5) acetic fermentation：Raw material through alcoholic fermentation in (3) is added into broken pomelo peel and rice bran mixes, carries out vinegar
Acid fermentation, the temperature control of acetic fermentation after fermenting 30 days, obtain new vinegar between 40 DEG C；
(6) post processing of new vinegar：Obtained new vinegar obtains shaddock vinegar by smoked unstrained spirits, leaching vinegar, sterilizing and allotment.
Embodiment 5
A kind of shaddock vinegar, the composition of raw materials are counted in parts by weight, and the raw material includes following components：110 parts of rice, shaddock
90 parts of son, 70 parts of oat, 25 parts of hawthorn, 50 parts of apple, 32 parts of Chinese yam.
Its preparation method comprises the following steps：
(1) pretreatment of raw material：
A. by after rice cleaning and dipping, after raw material fully absorbs water, then clean, drain, it is vertical after ripe then by material cooking
Take out, cool down；
B. oat is crushed, sieved；
C. crushed after shaddock is removed the peel, form shaddock pulp, pomelo peel crushes；
D. squeezed after hawthorn is crushed, form hawthorn pulp；
E. squeezed after apple is crushed, form apple pulp；
F. squeezing is crushed after Chinese yam is removed the peel, forms Chinese yam pulp；
(2) it is saccharified：The oat of broken sieving in the rice and b of the cooked coolings of a in (1) is added into carbohydrase, saccharification
Temperature control is between 35 DEG C, and be saccharified 8h；
(3) enzymolysis processing：By the shaddock pulp in (1), hawthorn pulp and apple pulp are mixed to form mixing pulp, and add
Pulp enzyme is added to carry out enzymolysis processing；
(4) alcoholic fermentation：Raw material in f Chinese yam pulp in (1) and (2) by saccharification and (3) is middle by enzymolysis
The pulp of reason adds material, carries out alcoholic fermentation, and the temperature control of alcoholic fermentation is between 25 DEG C, the wine of distiller's wort after fermentation
Precision is 6 °；
(5) acetic fermentation：Raw material through alcoholic fermentation in (3) is added into broken pomelo peel and rice bran mixes, carries out vinegar
Acid fermentation, the temperature control of acetic fermentation after fermenting 20 days, obtain new vinegar between 28 DEG C；
(6) post processing of new vinegar：Obtained new vinegar obtains shaddock vinegar by smoked unstrained spirits, leaching vinegar, sterilizing and allotment.
The foregoing is only a preferred embodiment of the present invention, but protection scope of the present invention be not limited thereto,
It is any to be familiar with those skilled in the art in the technical scope of present disclosure, technique according to the invention scheme and its hair
Bright design is subject to equivalent substitution or change, should all be included within the scope of the present invention.
Claims (4)
1. a kind of shaddock vinegar, it is characterised in that the raw materials by weight portion meter of the shaddock vinegar, including following components：Rice
100-120 parts, shaddock 80-100 parts, oat 60-80 parts, hawthorn 20-30 parts, apple 40-60 parts, Chinese yam 25-40 parts.
A kind of 2. shaddock vinegar according to claim 1, it is characterised in that the raw materials by weight portion meter of the shaddock vinegar,
Including following components：Rice 105-115 parts, shaddock 85-95 parts, oat 65-75 parts, hawthorn 24-28 parts, apple 45-55 parts, mountain
Medicine 30-35 parts.
A kind of 3. shaddock vinegar according to claim 2, it is characterised in that the raw materials by weight portion meter of the shaddock vinegar,
Including following components：110 parts of rice, 90 parts of shaddock, 70 parts of oat, 25 parts of hawthorn, 50 parts of apple, 32 parts of Chinese yam.
4. a kind of preparation method of the shaddock vinegar described in any one of claim 1-3, comprises the following steps：
(1) pretreatment of raw material：
A. by after rice cleaning and dipping, after raw material fully absorbs water, then clean, drain, then by material cooking, taken immediately after ripe
Go out, cool down；
B. oat is crushed, sieved；
C. crushed after shaddock is removed the peel, form shaddock pulp, pomelo peel crushes；
D. squeezed after hawthorn is crushed, form hawthorn pulp；
E. squeezed after apple is crushed, form apple pulp；
F. squeezing is crushed after Chinese yam is removed the peel, forms Chinese yam pulp；
(2) it is saccharified：The oat of broken sieving in the rice and b of the cooked coolings of a in (1) is added into carbohydrase, saccharification temperature
Control is between 35-45 DEG C, and be saccharified 8h；
(3) enzymolysis processing：By the shaddock pulp in (1), hawthorn pulp and apple pulp are mixed to form mixing pulp, and add fruit
Starch enzyme and carry out enzymolysis processing；
(4) alcoholic fermentation：To through in f Chinese yam pulp in (1) and (2) in raw material saccharification and (3) by enzymolysis processing
Pulp adds material, carries out alcoholic fermentation, and the temperature control of alcoholic fermentation is between 25-35 DEG C, the wine of distiller's wort after fermentation
Precision is 6-8 °；
(5) acetic fermentation：Raw material through alcoholic fermentation in (3) is added into broken pomelo peel and rice bran mixes, carries out acetic acid hair
Ferment, the temperature control of acetic fermentation after fermenting 20-30 days, obtain new vinegar between 28-40 DEG C；
(6) post processing of new vinegar：Obtained new vinegar obtains shaddock vinegar by smoked unstrained spirits, leaching vinegar, sterilizing and allotment.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711319579.8A CN107815388A (en) | 2017-12-12 | 2017-12-12 | A kind of shaddock vinegar and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711319579.8A CN107815388A (en) | 2017-12-12 | 2017-12-12 | A kind of shaddock vinegar and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107815388A true CN107815388A (en) | 2018-03-20 |
Family
ID=61605761
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711319579.8A Pending CN107815388A (en) | 2017-12-12 | 2017-12-12 | A kind of shaddock vinegar and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107815388A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108570397A (en) * | 2018-06-21 | 2018-09-25 | 广西壮族自治区林业科学研究院 | A kind of preparation method of crataegus jingxiensis Li vinegar |
| CN110724621A (en) * | 2019-11-29 | 2020-01-24 | 漯河食品职业学院 | Processing method of oat fruit vinegar |
| CN114032160A (en) * | 2021-11-26 | 2022-02-11 | 福建紫老虎食品有限公司 | Processing method of compound healthy potato vinegar from sweet potatoes |
-
2017
- 2017-12-12 CN CN201711319579.8A patent/CN107815388A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108570397A (en) * | 2018-06-21 | 2018-09-25 | 广西壮族自治区林业科学研究院 | A kind of preparation method of crataegus jingxiensis Li vinegar |
| CN108570397B (en) * | 2018-06-21 | 2021-08-13 | 广西壮族自治区林业科学研究院 | Preparation method of Jingxi Daguo hawthorn vinegar |
| CN110724621A (en) * | 2019-11-29 | 2020-01-24 | 漯河食品职业学院 | Processing method of oat fruit vinegar |
| CN114032160A (en) * | 2021-11-26 | 2022-02-11 | 福建紫老虎食品有限公司 | Processing method of compound healthy potato vinegar from sweet potatoes |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN100519730C (en) | Process of making aromatic vinegar by using bananas | |
| CN106721769B (en) | Chinese yam and pear juice compound fermented beverage | |
| CN107815388A (en) | A kind of shaddock vinegar and preparation method thereof | |
| CN107307241A (en) | A kind of health care compound fruit vegetable drink and preparation method thereof | |
| CN102187902A (en) | Vitamin c protein beverage, and preparation method thereof | |
| CN103621631A (en) | Blood sugar reducing yoghourt and processing method | |
| CN109090404A (en) | A kind of jujube bamboo shoots lactic fermentation fruit beverage and preparation method thereof | |
| KR102235300B1 (en) | Caramel composition containing dietary fiber | |
| CN104720069A (en) | Chinese yam, Chinese date and vitamin fortified solid drink and preparation method thereof | |
| CN107307407A (en) | A kind of fruit ferment drink | |
| CN103380886A (en) | Pumpkin-sweet potato-mung bean cake and processing method | |
| CN107663487A (en) | A kind of preparation method of litchi spirit | |
| CN104509915A (en) | Preparation method of tomato vinegar | |
| CN104726320B (en) | A kind of fig honey vinegar and preparation method | |
| CN104172325A (en) | Peony fruit vinegar beverage and production method thereof | |
| CN110973199A (en) | Kohlrabi and shiitake mushroom fat reducing biscuit | |
| CN110583916A (en) | Sour papaya beverage and preparation method thereof | |
| CN104232402A (en) | Preparation method of banana fruit wine | |
| CN109480153A (en) | A kind of hawthorn flavored drink preparation method | |
| CN103283917A (en) | Black garlic sheet | |
| CN108102873A (en) | A kind of wax gourd Semen Coicis health-care vinegar beverage and preparation method thereof | |
| CN107156239A (en) | A kind of xylitol sesame moon cake and preparation method thereof | |
| CN106721741A (en) | A kind of mango beverage and its preparation technology | |
| CN1806693A (en) | Nutritious health-care vinegar and method for making same | |
| CN105192815A (en) | Orange protein beverage making technology |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20180320 |
|
| WD01 | Invention patent application deemed withdrawn after publication |