CN108117963A - A kind of production method of sweet tea peach vinegar - Google Patents

A kind of production method of sweet tea peach vinegar Download PDF

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Publication number
CN108117963A
CN108117963A CN201611084586.XA CN201611084586A CN108117963A CN 108117963 A CN108117963 A CN 108117963A CN 201611084586 A CN201611084586 A CN 201611084586A CN 108117963 A CN108117963 A CN 108117963A
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China
Prior art keywords
peach
vinegar
jar fermenter
time
sealed
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CN201611084586.XA
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Chinese (zh)
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温传雷
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温传雷
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Priority to CN201611084586.XA priority Critical patent/CN108117963A/en
Publication of CN108117963A publication Critical patent/CN108117963A/en
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    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12JVINEGAR; PREPARATION OR PURIFICATION THEREOF
    • C12J1/00Vinegar; Preparation or purification thereof

Abstract

The invention discloses a kind of production methods of sweet tea peach vinegar, are as follows:Step 1, by the peach-pit of peach removal and peach digested tankage is broken;Pulp and juice are put into jar fermenter by step 2, and jar fermenter is sealed, and are placed on progress first time fermentation in jar fermenter;First time tunning is poured into another jar fermenter and sealed by step 3, is carried out second and is fermented;Step 4 continues placement and is saccharified, the product after saccharification is poured into the 3rd jar fermenter and sealed, then carries out third time fermentation;Step 5 opens sealing, third time tunning is filtered and is clarified, obtains new vinegar, new vinegar is bottled;Step 6, the new vinegar after bottling are sealed and then place 1 year.Raw material sources of the present invention are extensive, and preparation process is simple, and production equipment is at low cost, and the mature vinegar produced has edible and medicinal two kinds of purposes, and eating mouth feel is good, have effects that remove bite by mosquitos and prevent skin allergy, wide market.

Description

A kind of production method of sweet tea peach vinegar
Technical field
The present invention relates to a kind of vinegar, are specifically a kind of production method of sweet tea peach vinegar.
Background technology
Bread is the staff of life, and people are required for culinary art breakfast, lunch and dinner daily, just has to use various flavorings during culinary art. Flavoring, also referred to as seasoning refer to be used to add in the food composition for being used for improving taste in other foods on a small quantity.Some flavorings It is used to make staple food or main component in other cases to eat, such as the main vegetable of onion or french onion soup etc. Dish ingredient.From source, for flavoring majority directly or indirectly from plant, minority is animal component (such as taste in Japanese cuisine Scold the dried firewood fish used in soup) or synthetic ingredient (such as monosodium glutamate).Vinegar is exactly a kind of common flavoring of people, and vinegar is in Chinese dishes Culinary art in have very important status, be usually used in slipping dish, cold vegetable dish in sauce etc., be usually used in western-style food prepare salad tartar sauce or leaching Relieving haperacidity dish is usually used in making the meal of sushi in Japanese cuisine.The vinegar of Chinese Famous has Guangling to come on stage fort vinegar, Qishan vinegar, Shanxi Mature vinegar protects peaceful vinegar, zhenjiang vinegar, Tianjin DULIU vinegar, the old vinegar in Fujian Yongchun, the special vinegar of the old soft-shelled turtle one in Henan, red yeast rice rice vinegar and original Aromatic vinegar.But existing vinegar only has edible function, without medicinal function, this has just limited to use of the people for vinegar.
The content of the invention
It is an object of the invention to provide a kind of production method of sweet tea peach vinegar, to solve mentioned above in the background art ask Topic.
To achieve the above object, the present invention provides following technical solution:
A kind of production method of sweet tea peach vinegar, is as follows:
Step 1 takes no disease pest, without rotten and fresh well-done peach, peach surface washing is clean, general from peach The peach-pit removal of peach and peach digested tankage is broken, collection pulp and juice;
One jar fermenter is cleaned up, obtained pulp and juice is put into jar fermenter by step 2, will be mixed in jar fermenter It closes object to stir evenly and be sealed, is placed on 12-18 days in jar fermenter and carries out first time fermentation;
Step 3 opens the sealing of jar fermenter, and the first time tunning in jar fermenter is poured into another hair cleaned up It in ferment cylinder and seals, then carries out second of fermentation of 15-20 days;
Step 4 after second ferments, does not open the sealing of jar fermenter, continues placement and is saccharified for 100-130 days, is saccharified After the product after saccharification is poured into the 3rd jar fermenter cleaned up and sealed, then carry out the 3rd of 10-20 days the Secondary fermentation, third time do not open sealing after fermentation, continue to place 25-36 days;
Step 5 opens sealing, third time tunning is filtered and is clarified, and thoroughly removes residue and can obtain new vinegar, New vinegar is sterilized, the new vinegar after sterilization is bottled;
Step 6, the new vinegar after bottling, which is sealed and then places 1 year, becomes mature vinegar.
As further embodiment of the present invention:The temperature of fermentation for the first time, second of fermentation and third time fermentation is 30- 38 degrees Celsius.
As further embodiment of the present invention:Peach uses the peach of fresh mature, the bag filter of third time tunning Filtered through gauze and centrifugal filtration are included, sterilization is using radiation sterilizing or high temperature sterilization.
Compared with prior art, the beneficial effects of the invention are as follows:Raw material sources of the present invention are extensive, and preparation process is simple, raw It is low to produce equipment cost, the mature vinegar produced has edible and medicinal two kinds of purposes, and eating mouth feel is good, have removal bite by mosquitos and The effect of preventing skin allergy, wide market.
Specific embodiment
The technical solution of this patent is described in more detail With reference to embodiment.
Embodiment 1
A kind of production method of sweet tea peach vinegar, is as follows:
Step 1 takes no disease pest, without rotten and fresh well-done peach, peach surface washing is clean, general from peach The peach-pit removal of peach and peach digested tankage is broken, collection pulp and juice;
One jar fermenter is cleaned up, obtained pulp and juice is put into jar fermenter by step 2, will be mixed in jar fermenter It closes object to stir evenly and be sealed, is placed in jar fermenter and carries out first time fermentation within lower 12 days at 30 degrees Celsius;
Step 3 opens the sealing of jar fermenter, and the first time tunning in jar fermenter is poured into another hair cleaned up It in ferment cylinder and seals, carries out second of fermentation of 15 days again under 32 degrees Celsius;
Step 4 after second ferments, does not open the sealing of jar fermenter, continues placement and is saccharified for 100 days, saccharification terminates The product after saccharification is poured into the 3rd jar fermenter cleaned up and sealed afterwards, is carried out again 18 days under 35 degrees Celsius Third time is fermented, and third time does not open sealing after fermentation, continues to place 27 days;
Step 5 opens sealing, third time tunning is filtered and is clarified, and thoroughly removes residue and can obtain new vinegar, New vinegar is sterilized, the new vinegar after sterilization is bottled;
Step 6, the new vinegar after bottling, which is sealed and then places 1 year, becomes mature vinegar.
Embodiment 2
A kind of production method of sweet tea peach vinegar, is as follows:
Step 1 takes no disease pest, without rotten and fresh well-done peach, peach surface washing is clean, general from peach The peach-pit removal of peach and peach digested tankage is broken, collection pulp and juice;
One jar fermenter is cleaned up, obtained pulp and juice is put into jar fermenter by step 2, will be mixed in jar fermenter It closes object to stir evenly and be sealed, is placed in jar fermenter 16 days under 36 degrees Celsius and carries out first time fermentation;
Step 3 opens the sealing of jar fermenter, and the first time tunning in jar fermenter is poured into another hair cleaned up It in ferment cylinder and seals, carries out second of fermentation of 18 days again under 32 degrees Celsius;
Step 4 after second ferments, does not open the sealing of jar fermenter, continues placement and is saccharified for 120 days, saccharification terminates The product after saccharification is poured into the 3rd jar fermenter cleaned up and sealed afterwards, then carries out the third time fermentation of 15 days, Third time does not open sealing after fermentation, continues to place 33 days;
Step 5 opens sealing, and third time tunning is carried out filtered through gauze, centrifugal filtration and clarification, thoroughly removes residue New vinegar is can obtain, new vinegar is subjected to radiation sterilizing, the new vinegar after sterilization is bottled;
Step 6, the new vinegar after bottling, which is sealed and then places 1 year, becomes mature vinegar.
For the mature vinegar of Examples 1 and 2 in dark yellow, eating mouth feel is good, and painting can prevent skin allergy on the skin, be coated in It can be cured at bite by mosquitos, using effect is good.
It is obvious to a person skilled in the art that the invention is not restricted to the details of above-mentioned exemplary embodiment, Er Qie In the case of without departing substantially from spirit or essential attributes of the invention, the present invention can be realized in other specific forms.Therefore, no matter From the point of view of which point, the present embodiments are to be considered as illustrative and not restrictive, and the scope of the present invention is by appended power Profit requirement rather than above description limit, it is intended that all by what is fallen within the meaning and scope of the equivalent requirements of the claims Variation is included within the present invention.
Moreover, it will be appreciated that although this specification is described in terms of embodiments, but not each embodiment is only wrapped Containing an independent technical solution, this description of the specification is merely for the sake of clarity, and those skilled in the art should Using specification as an entirety, the technical solutions in each embodiment can also be properly combined, forms those skilled in the art It is appreciated that other embodiment.

Claims (3)

1. a kind of production method of sweet tea peach vinegar, which is characterized in that be as follows:
Step 1 takes no disease pest, without rotten and fresh well-done peach, peach surface washing is clean, general from peach The peach-pit removal of peach and peach digested tankage is broken, collection pulp and juice;
One jar fermenter is cleaned up, obtained pulp and juice is put into jar fermenter by step 2, will be mixed in jar fermenter It closes object to stir evenly and be sealed, is placed on 12-18 days in jar fermenter and carries out first time fermentation;
Step 3 opens the sealing of jar fermenter, and the first time tunning in jar fermenter is poured into another hair cleaned up It in ferment cylinder and seals, then carries out second of fermentation of 15-20 days;
Step 4 after second ferments, does not open the sealing of jar fermenter, continues placement and is saccharified for 100-130 days, is saccharified After the product after saccharification is poured into the 3rd jar fermenter cleaned up and sealed, then carry out the 3rd of 10-20 days the Secondary fermentation, third time do not open sealing after fermentation, continue to place 25-36 days;
Step 5 opens sealing, third time tunning is filtered and is clarified, and thoroughly removes residue and can obtain new vinegar, New vinegar is sterilized, the new vinegar after sterilization is bottled;
Step 6, the new vinegar after bottling, which is sealed and then places 1 year, becomes mature vinegar.
2. the production method of sweet tea peach vinegar according to claim 1, which is characterized in that the first time fermentation is sent out for second Ferment and the temperature of third time fermentation are 30-38 degrees Celsius.
3. the production method of sweet tea peach vinegar according to claim 1 or 2, which is characterized in that the peach uses fresh mature Peach, the filtering of third time tunning includes filtered through gauze and centrifugal filtration, and sterilization is killed using radiation sterilizing or high temperature Bacterium.
CN201611084586.XA 2016-11-30 2016-11-30 A kind of production method of sweet tea peach vinegar Pending CN108117963A (en)

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CN201611084586.XA CN108117963A (en) 2016-11-30 2016-11-30 A kind of production method of sweet tea peach vinegar

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Application Number Priority Date Filing Date Title
CN201611084586.XA CN108117963A (en) 2016-11-30 2016-11-30 A kind of production method of sweet tea peach vinegar

Publications (1)

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CN108117963A true CN108117963A (en) 2018-06-05

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Citations (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1493680A (en) * 2002-10-28 2004-05-05 玮 陈 Fruit vinegar and its fermentation method and use
GR1005531B (en) * 2006-02-17 2007-05-25 Πετρος Βοσκαριδης Vinegar prepared with must or wine fermented with fruits and vegetables
CN101455355A (en) * 2007-12-13 2009-06-17 西安天健医药科学研究所 Health-care beverage with sobering-up and antialcoholism function and preparation method thereof
CN101659918A (en) * 2009-08-06 2010-03-03 吴军祥 Peach vinegar and preparing method thereof
CN102229883A (en) * 2011-07-07 2011-11-02 石河子天源果饮料厂 Preparation method of flat peach fruit vinegar
CN103184136A (en) * 2013-05-01 2013-07-03 武永福 Peach vinegar production
CN104336696A (en) * 2013-08-06 2015-02-11 北京市农林科学院 Nectarine and fruit vinegar beverage and preparation method thereof
CN105255694A (en) * 2015-10-26 2016-01-20 胡本奎 Production method of nectarine nutritive fruit vinegar
CN105586244A (en) * 2016-03-29 2016-05-18 史占彪 Vinegar mainly made of peach juice and making method of vinegar

Patent Citations (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1493680A (en) * 2002-10-28 2004-05-05 玮 陈 Fruit vinegar and its fermentation method and use
GR1005531B (en) * 2006-02-17 2007-05-25 Πετρος Βοσκαριδης Vinegar prepared with must or wine fermented with fruits and vegetables
CN101455355A (en) * 2007-12-13 2009-06-17 西安天健医药科学研究所 Health-care beverage with sobering-up and antialcoholism function and preparation method thereof
CN101659918A (en) * 2009-08-06 2010-03-03 吴军祥 Peach vinegar and preparing method thereof
CN102229883A (en) * 2011-07-07 2011-11-02 石河子天源果饮料厂 Preparation method of flat peach fruit vinegar
CN103184136A (en) * 2013-05-01 2013-07-03 武永福 Peach vinegar production
CN104336696A (en) * 2013-08-06 2015-02-11 北京市农林科学院 Nectarine and fruit vinegar beverage and preparation method thereof
CN105255694A (en) * 2015-10-26 2016-01-20 胡本奎 Production method of nectarine nutritive fruit vinegar
CN105586244A (en) * 2016-03-29 2016-05-18 史占彪 Vinegar mainly made of peach juice and making method of vinegar

Non-Patent Citations (3)

* Cited by examiner, † Cited by third party
Title
程丽娟等主编: "《发酵食品工艺学》", 31 December 2002, 西北农林科技大学出版社 *
贝妈LOVE贝: ""桃醋"", 《HTTPS://HOME.MEISHICHINA.COM/RECIPE-80829.HTML菜谱_美食天下》 *
马齐等: "《酿造发酵产品质检化验技术》", 30 April 2005, 陕西科学技术出版社 *

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