CN108117965A - A kind of production method of fruit vinegar - Google Patents
A kind of production method of fruit vinegar Download PDFInfo
- Publication number
- CN108117965A CN108117965A CN201611060252.9A CN201611060252A CN108117965A CN 108117965 A CN108117965 A CN 108117965A CN 201611060252 A CN201611060252 A CN 201611060252A CN 108117965 A CN108117965 A CN 108117965A
- Authority
- CN
- China
- Prior art keywords
- fruit
- fruit vinegar
- vinegar
- days
- juice
- 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.)
- Withdrawn
Links
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
- C12J1/04—Vinegar; Preparation or purification thereof from alcohol
-
- 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
Abstract
The present invention relates to biological technical fields, belong to a kind of production method of fruit vinegar, the preparation including Chinese grooseberry fruit vinegar, the preparation of passion fruit fruit vinegar, the preparation of Jasmine flower liquid, finally proportionally by aforesaid liquid mixing preparation, you can obtain fruit vinegar finished product.The fruit vinegar fabrication cycle of the present invention shortens, and acidity is adjusted to reach the mouthfeel that suitable masses drink, while has abundant nutriment, and Chinese grooseberry, passion fruit and the mixing preparation of Jasmine make fruit vinegar contain unique fragrance, excite people's to drink desire.
Description
Technical field
The present invention relates to biological technical fields, belong to a kind of production method of fruit vinegar.
Background technology
Chinese grooseberry contains abundant vitamin C, Vitamin C, A, E and potassium, magnesium, outside cellulose, also containing folic acid, carrotene,
Calcium, lutern, amino acid, natural inositol.Except it contains abundant nutriment, Chinese grooseberry also has good medicinal work(
Effect, nature and flavor sweet acid and tremble with fear, have it is antipyretic, quench the thirst, be treating stranguria, stomach invigorating the effect of, the work of heat-clearing and fire-reducing, moistening dryness for relaxing bowels can be played
With can effectively prevent and treat constipation and hemorrhoid.
Passion fruit nutritive value is very high, real to contain 17 kinds of amino acid of needed by human body, multivitamin and carotenoid.Mesh
Preceding is on the market raw material with it, is processed into fruit juice, fruit dew, jam, jelly, unique flavor.Fruit aroma is strong, and sweet tea acid can
Mouthful, can promote the production of body fluid to quench thirst, refresh the mind, can improve a poor appetite after edible, promote digestion glandular secretion, have it is aid digestion, be used as medicine with it is excited,
The benefits of strong.
Jasmine can relax bowel, beauty, weight-reducing, abdominal pain, adjustment hormone secretion, nervous.
Fruit vinegar various types on the market, but style shows slightly single, at the same in fruit vinegar general should not mistake there are sour
Quote, flavor is poor more, it is therefore desirable to which a kind of full of nutrition, the fragrance assailed one's nostrils, the fruit vinegar of taste uniqueness.
The content of the invention
The defects of the object of the invention is exactly to make up prior art, provides a kind of production method of fruit vinegar.
The present invention is achieved by the following technical solutions：
A kind of production method of fruit vinegar, includes the following steps：
A. the preparation of Chinese grooseberry fruit vinegar：
（1）The ripening fruits of no disease and pests harm, shape completely without corruption is chosen, it is spare；
（2）Pericarp is removed, after pulp clean 2-3 times with clear water, with saline sook 10-20 minutes, taking-up pulp was spare；
（3）Pulp by juice extractor is squeezed, then obtained juice is filtered with 50 mesh sieves, you can obtain unusual
Fruit juice；
（4）After microwave disinfection, unusual fruit juice is separately added into yeast and honey, is sealed after stirring evenly, in direct sunlight
Lower fermentation 1-2 days, after be protected from light and ferment 5-7 days at 28-32 DEG C of temperature, obtain zymotic fluid；
（5）Capping is opened, is accessed with acetic acid bacteria in zymotic fluid, is again sealed off the secondary fermentation at 31-33 DEG C, after fermenting 2-3 days
Ventilation continues capping and carries out fermentation 2-3 days to get Chinese grooseberry fruit vinegar first product；
（6）Chinese grooseberry fruit vinegar first product is filtered, the mouthfeel that honey adjusts fruit vinegar is added in, stirs evenly rear sterilization treatment, remember
Obtain Chinese grooseberry fruit vinegar.
B. the preparation of passion fruit fruit vinegar：
（1）The ripening fruits of no disease and pests harm, shape completely without corruption is chosen, it is spare；
（2）Pericarp is removed, takes out pulp, and passes through juice extractor and is squeezed, then obtained juice was carried out with 50 mesh sieves
Filter, you can obtain passion fruit fruit juice；
（3）After microwave disinfection, passion fruit fruit juice is separately added into yeast and honey, is sealed after stirring evenly, it is straight in sunlight
Penetrate lower fermentation 1-2 days, after be protected from light and ferment 5-7 days at 28-32 DEG C of temperature, obtain zymotic fluid；
（4）Capping is opened, is accessed with acetic acid bacteria in zymotic fluid, is again sealed off the secondary fermentation at 31-33 DEG C, after fermenting 2-3 days
Ventilation continues capping and carries out fermentation 2-3 days to get passion fruit fruit vinegar first product；
（5）Passion fruit fruit vinegar first product is filtered, the mouthfeel that honey adjusts fruit vinegar is added in, stirs evenly rear sterilization treatment, remember
Obtain passion fruit fruit vinegar.
C. the preparation of Jasmine flower liquid：
Fresh Jasmine petal is cleaned up, the juice squeezed by juice extractor, which sieves, to be filtered, and obtains Jasmine flower
Liquid.
D. Chinese grooseberry fruit vinegar, passion fruit fruit vinegar, Jasmine flower liquid are mixed in proportion, ferment 3-4 at 28-30 DEG C
My god, it takes out canned to get fruit vinegar finished product.
As a preferred embodiment, step in the preparation of the Chinese grooseberry fruit vinegar（2）The concentration of brine is 6%-8%.
As a preferred embodiment, the mesh number sieved in the preparation of the Jasmine flower liquid is 60-80 mesh.
As a preferred embodiment, step in the preparation of the Chinese grooseberry fruit vinegar（5）The acidity of Chinese grooseberry fruit vinegar first product is
6.0》g/100ml。
As a preferred embodiment, step in the preparation of the passion fruit fruit vinegar（4）The acidity of passion fruit fruit vinegar first product is
5.0》g/100ml。
As a preferred embodiment, the honey is 43-45 Baume degrees.
As a preferred embodiment, Chinese grooseberry fruit vinegar, passion fruit fruit vinegar, the ratio of Jasmine flower liquid are in the step D
100：80：5.
It is an advantage of the invention that：The fruit vinegar fabrication cycle of the present invention shortens, and adjustable acidity is drunk with reaching suitable masses
Mouthfeel, while there is abundant nutriment, Chinese grooseberry, passion fruit and the mixing preparation of Jasmine make fruit vinegar contain solely
Special fragrance, excites people's to drink desire.
Specific embodiment
Below in conjunction with specific embodiment, the present invention will be further described.
Embodiment one：
A kind of production method of fruit vinegar, includes the following steps：
A. the preparation of Chinese grooseberry fruit vinegar：
（1）The ripening fruits of no disease and pests harm, shape completely without corruption is chosen, it is spare；
（2）Pericarp is removed, after pulp clean 3 times with clear water, with the saline sook 20 minutes that concentration is 6%, taking-up pulp is spare
；
（3）Pulp by juice extractor is squeezed, then obtained juice is filtered with 50 mesh sieves, you can obtain unusual
Fruit juice；
（4）After microwave disinfection, unusual fruit juice is separately added into yeast and 43 Baume degrees honey, is sealed after stirring evenly,
Ferment 2 days under direct sunlight, after be protected from light and ferment 5 days at 32 DEG C of temperature, obtain zymotic fluid；
（5）Capping is opened, is accessed with acetic acid bacteria in zymotic fluid, is again sealed off the secondary fermentation at 33 DEG C, ferment 2 days rear ventings,
Continue capping and carry out fermentation 3 days to get Chinese grooseberry fruit vinegar first product；
（6）Chinese grooseberry fruit vinegar first product is filtered, the mouthfeel that 43 Baume degrees honey adjust fruit vinegar is added in, sterilizes after stirring evenly
Processing, detection acidity are 6.0》G/100ml is to get to Chinese grooseberry fruit vinegar.
B. the preparation of passion fruit fruit vinegar：
（1）The ripening fruits of no disease and pests harm, shape completely without corruption is chosen, it is spare；
（2）Pericarp is removed, takes out pulp, and passes through juice extractor and is squeezed, then obtained juice was carried out with 50 mesh sieves
Filter, you can obtain passion fruit fruit juice；
（3）After microwave disinfection, passion fruit fruit juice is separately added into yeast and 43 Baume degrees honey, is sealed after stirring evenly,
Ferment 2 days under direct sunlight, after be protected from light and ferment 5 days at 32 DEG C of temperature, obtain zymotic fluid；
（4）Capping is opened, is accessed with acetic acid bacteria in zymotic fluid, is again sealed off the secondary fermentation at 33 DEG C, ferment 2 days rear ventings,
Continue capping and carry out fermentation 2 days to get passion fruit fruit vinegar first product；
（5）Passion fruit fruit vinegar first product is filtered, the mouthfeel that 43 Baume degrees honey adjust fruit vinegar is added in, sterilizes after stirring evenly
Processing, detection acidity are 5.0》G/100ml is to get to passion fruit fruit vinegar.
C. the preparation of Jasmine flower liquid：
Fresh Jasmine petal is cleaned up, the juice squeezed by juice extractor crosses 60 mesh screens, obtains jasmine
Spend colored liquid.
D. it is 100 in proportion by Chinese grooseberry fruit vinegar, passion fruit fruit vinegar, Jasmine flower liquid：80：5 are mixed, at 30 DEG C
Fermentation 3 days is taken out canned to get fruit vinegar finished product.
Embodiment two：
A kind of production method of fruit vinegar, includes the following steps：
A. the preparation of Chinese grooseberry fruit vinegar：
（1）The ripening fruits of no disease and pests harm, shape completely without corruption is chosen, it is spare；
（2）Pericarp is removed, after pulp clean 2 times with clear water, with the saline sook 10 minutes that concentration is 8%, taking-up pulp is spare
；
（3）Pulp by juice extractor is squeezed, then obtained juice is filtered with 50 mesh sieves, you can obtain unusual
Fruit juice；
（4）After microwave disinfection, unusual fruit juice is separately added into yeast and 45 Baume degrees honey, is sealed after stirring evenly,
Ferment 2 days under direct sunlight, after be protected from light and ferment 7 days at 28 DEG C of temperature, obtain zymotic fluid；
（5）Capping is opened, is accessed with acetic acid bacteria in zymotic fluid, is again sealed off the secondary fermentation at 31 DEG C, ferment 2 days rear ventings,
Continue capping and carry out fermentation 2 days to get Chinese grooseberry fruit vinegar first product；
（6）Chinese grooseberry fruit vinegar first product is filtered, the mouthfeel that 45 Baume degrees honey adjust fruit vinegar is added in, sterilizes after stirring evenly
Processing, detection acidity are 6.0》G/100ml is to get to Chinese grooseberry fruit vinegar.
B. the preparation of passion fruit fruit vinegar：
（1）The ripening fruits of no disease and pests harm, shape completely without corruption is chosen, it is spare；
（2）Pericarp is removed, takes out pulp, and passes through juice extractor and is squeezed, then obtained juice was carried out with 50 mesh sieves
Filter, you can obtain passion fruit fruit juice；
（3）After microwave disinfection, passion fruit fruit juice is separately added into yeast and 45 Baume degrees honey, is sealed after stirring evenly,
Ferment 1 day under direct sunlight, after be protected from light and ferment 5 days at 32 DEG C of temperature, obtain zymotic fluid；
（4）Capping is opened, is accessed with acetic acid bacteria in zymotic fluid, is again sealed off the secondary fermentation at 33 DEG C, ferment 3 days rear ventings,
Continue capping and carry out fermentation 3 days to get passion fruit fruit vinegar first product；
（5）Passion fruit fruit vinegar first product is filtered, the mouthfeel that 45 Baume degrees honey adjust fruit vinegar is added in, sterilizes after stirring evenly
Processing, detection acidity are 5.0》G/100ml is to get to passion fruit fruit vinegar.
C. the preparation of Jasmine flower liquid：
Fresh Jasmine petal is cleaned up, the juice squeezed by juice extractor crosses 80 mesh screens, obtains jasmine
Spend colored liquid.
D. it is 100 in proportion by Chinese grooseberry fruit vinegar, passion fruit fruit vinegar, Jasmine flower liquid：80：5 are mixed, at 28 DEG C
Fermentation 3 days is taken out canned to get fruit vinegar finished product.
Embodiment three：
A kind of production method of fruit vinegar, includes the following steps：
A. the preparation of Chinese grooseberry fruit vinegar：
（1）The ripening fruits of no disease and pests harm, shape completely without corruption is chosen, it is spare；
（2）Pericarp is removed, after pulp clean 3 times with clear water, with the saline sook 15 minutes that concentration is 6%, taking-up pulp is spare
；
（3）Pulp by juice extractor is squeezed, then obtained juice is filtered with 50 mesh sieves, you can obtain unusual
Fruit juice；
（4）After microwave disinfection, unusual fruit juice is separately added into yeast and 43 Baume degrees honey, is sealed after stirring evenly,
Ferment 2 days under direct sunlight, after be protected from light and ferment 7 days at 32 DEG C of temperature, obtain zymotic fluid；
（5）Capping is opened, is accessed with acetic acid bacteria in zymotic fluid, is again sealed off the secondary fermentation at 33 DEG C, ferment 3 days rear ventings,
Continue capping and carry out fermentation 3 days to get Chinese grooseberry fruit vinegar first product；
（6）Chinese grooseberry fruit vinegar first product is filtered, the mouthfeel that 45 Baume degrees honey adjust fruit vinegar is added in, sterilizes after stirring evenly
Processing, detection acidity are 6.0》G/100ml is to get to Chinese grooseberry fruit vinegar.
B. the preparation of passion fruit fruit vinegar：
（1）The ripening fruits of no disease and pests harm, shape completely without corruption is chosen, it is spare；
（2）Pericarp is removed, takes out pulp, and passes through juice extractor and is squeezed, then obtained juice was carried out with 50 mesh sieves
Filter, you can obtain passion fruit fruit juice；
（3）After microwave disinfection, passion fruit fruit juice is separately added into yeast and 43 Baume degrees honey, is sealed after stirring evenly,
Ferment 2 days under direct sunlight, after be protected from light and ferment 5 days at 32 DEG C of temperature, obtain zymotic fluid；
（4）Capping is opened, is accessed with acetic acid bacteria in zymotic fluid, is again sealed off the secondary fermentation at 31 DEG C, ferment 2 days rear ventings,
Continue capping and carry out fermentation 3 days to get passion fruit fruit vinegar first product；
（5）Passion fruit fruit vinegar first product is filtered, the mouthfeel that 43 Baume degrees honey adjust fruit vinegar is added in, sterilizes after stirring evenly
Processing, detection acidity are 5.0》G/100ml is to get to passion fruit fruit vinegar.
C. the preparation of Jasmine flower liquid：
Fresh Jasmine petal is cleaned up, the juice squeezed by juice extractor crosses 60 mesh screens, obtains jasmine
Spend colored liquid.
D. it is 100 in proportion by Chinese grooseberry fruit vinegar, passion fruit fruit vinegar, Jasmine flower liquid：80：5 are mixed, at 29 DEG C
Fermentation 4 days is taken out canned to get fruit vinegar finished product.
Example IV：
A kind of production method of fruit vinegar, includes the following steps：
A. the preparation of Chinese grooseberry fruit vinegar：
（1）The ripening fruits of no disease and pests harm, shape completely without corruption is chosen, it is spare；
（2）Pericarp is removed, after pulp clean 3 times with clear water, with the saline sook 20 minutes that concentration is 7%, taking-up pulp is spare
；
（3）Pulp by juice extractor is squeezed, then obtained juice is filtered with 50 mesh sieves, you can obtain unusual
Fruit juice；
（4）After microwave disinfection, unusual fruit juice is separately added into yeast and 45 Baume degrees honey, is sealed after stirring evenly,
Ferment 1 day under direct sunlight, after be protected from light and ferment 5 days at 32 DEG C of temperature, obtain zymotic fluid；
（5）Capping is opened, is accessed with acetic acid bacteria in zymotic fluid, is again sealed off the secondary fermentation at 31 DEG C, ferment 3 days rear ventings,
Continue capping and carry out fermentation 2 days to get Chinese grooseberry fruit vinegar first product；
（6）Chinese grooseberry fruit vinegar first product is filtered, the mouthfeel that 45 Baume degrees honey adjust fruit vinegar is added in, sterilizes after stirring evenly
Processing, detection acidity are 6.0》G/100ml is to get to Chinese grooseberry fruit vinegar.
B. the preparation of passion fruit fruit vinegar：
（1）The ripening fruits of no disease and pests harm, shape completely without corruption is chosen, it is spare；
（2）Pericarp is removed, takes out pulp, and passes through juice extractor and is squeezed, then obtained juice was carried out with 50 mesh sieves
Filter, you can obtain passion fruit fruit juice；
（3）After microwave disinfection, passion fruit fruit juice is separately added into yeast and 45 Baume degrees honey, is sealed after stirring evenly,
Ferment 2 days under direct sunlight, after be protected from light and ferment 5 days at 32 DEG C of temperature, obtain zymotic fluid；
（4）Capping is opened, is accessed with acetic acid bacteria in zymotic fluid, is again sealed off the secondary fermentation at 33 DEG C, ferment 3 days rear ventings,
Continue capping and carry out fermentation 2 days to get passion fruit fruit vinegar first product；
（5）Passion fruit fruit vinegar first product is filtered, the mouthfeel that 45 Baume degrees honey adjust fruit vinegar is added in, sterilizes after stirring evenly
Processing, detection acidity are 5.0》G/100ml is to get to passion fruit fruit vinegar.
C. the preparation of Jasmine flower liquid：
Fresh Jasmine petal is cleaned up, the juice squeezed by juice extractor crosses 80 mesh screens, obtains jasmine
Spend colored liquid.
D. it is 100 in proportion by Chinese grooseberry fruit vinegar, passion fruit fruit vinegar, Jasmine flower liquid：80：5 are mixed, at 30 DEG C
Fermentation 3-4 days is taken out canned to get fruit vinegar finished product.
Embodiment five：
A kind of production method of fruit vinegar, includes the following steps：
A. the preparation of Chinese grooseberry fruit vinegar：
（1）The ripening fruits of no disease and pests harm, shape completely without corruption is chosen, it is spare；
（2）Pericarp is removed, after pulp clean 3 times with clear water, with the saline sook 10 minutes that concentration is 6%, taking-up pulp is spare
；
（3）Pulp by juice extractor is squeezed, then obtained juice is filtered with 50 mesh sieves, you can obtain unusual
Fruit juice；
（4）After microwave disinfection, unusual fruit juice is separately added into yeast and 43 Baume degrees honey, is sealed after stirring evenly,
Ferment 1 day under direct sunlight, after be protected from light and ferment 5 days at 28 DEG C of temperature, obtain zymotic fluid；
（5）Capping is opened, is accessed with acetic acid bacteria in zymotic fluid, is again sealed off the secondary fermentation at 32 DEG C, ferment 2 days rear ventings,
Continue capping and carry out fermentation 2 days to get Chinese grooseberry fruit vinegar first product；
（6）Chinese grooseberry fruit vinegar first product is filtered, the mouthfeel that 43 Baume degrees honey adjust fruit vinegar is added in, sterilizes after stirring evenly
Processing, detection acidity are 6.0》G/100ml is to get to Chinese grooseberry fruit vinegar.
B. the preparation of passion fruit fruit vinegar：
（1）The ripening fruits of no disease and pests harm, shape completely without corruption is chosen, it is spare；
（2）Pericarp is removed, takes out pulp, and passes through juice extractor and is squeezed, then obtained juice was carried out with 50 mesh sieves
Filter, you can obtain passion fruit fruit juice；
（3）After microwave disinfection, passion fruit fruit juice is separately added into yeast and 45 Baume degrees honey, is sealed after stirring evenly,
Ferment 1 day under direct sunlight, after be protected from light and ferment 5 days at 32 DEG C of temperature, obtain zymotic fluid；
（4）Capping is opened, is accessed with acetic acid bacteria in zymotic fluid, is again sealed off the secondary fermentation at 31 DEG C, ferment 2 days rear ventings,
Continue capping and carry out fermentation 2 days to get passion fruit fruit vinegar first product；
（5）Passion fruit fruit vinegar first product is filtered, the mouthfeel that 43 Baume degrees honey adjust fruit vinegar is added in, sterilizes after stirring evenly
Processing, detection acidity are 5.0》G/100ml is to get to passion fruit fruit vinegar.
C. the preparation of Jasmine flower liquid：
Fresh Jasmine petal is cleaned up, the juice squeezed by juice extractor crosses 60 mesh screens, obtains jasmine
Spend colored liquid.
D. it is 100 in proportion by Chinese grooseberry fruit vinegar, passion fruit fruit vinegar, Jasmine flower liquid：80：5 are mixed, at 28 DEG C
Fermentation 3 days is taken out canned to get fruit vinegar finished product.
Detailed description above is only the explanation of the preferred embodiments of the invention, non-therefore the limitation present invention the scope of the claims,
So all equivalence techniqueses with carried out by this creation specification change, the scope of the claims of the present invention is both contained in.
Claims (7)
1. a kind of production method of fruit vinegar, which is characterized in that include the following steps：
A. the preparation of Chinese grooseberry fruit vinegar：
（1）The ripening fruits of no disease and pests harm, shape completely without corruption is chosen, it is spare；
（2）Pericarp is removed, after pulp clean 2-3 times with clear water, with saline sook 10-20 minutes, taking-up pulp was spare；
（3）Pulp by juice extractor is squeezed, then obtained juice is filtered with 50 mesh sieves, you can obtain unusual
Fruit juice；
（4）After microwave disinfection, unusual fruit juice is separately added into yeast and honey, is sealed after stirring evenly, in direct sunlight
Lower fermentation 1-2 days, after be protected from light and ferment 5-7 days at 28-32 DEG C of temperature, obtain zymotic fluid；
（5）Capping is opened, is accessed with acetic acid bacteria in zymotic fluid, is again sealed off the secondary fermentation at 31-33 DEG C, after fermenting 2-3 days
Ventilation continues capping and carries out fermentation 2-3 days to get Chinese grooseberry fruit vinegar first product；
（6）Chinese grooseberry fruit vinegar first product is filtered, the mouthfeel that honey adjusts fruit vinegar is added in, stirs evenly rear sterilization treatment, remember
Obtain Chinese grooseberry fruit vinegar；
B. the preparation of passion fruit fruit vinegar：
（1）The ripening fruits of no disease and pests harm, shape completely without corruption is chosen, it is spare；
（2）Pericarp is removed, takes out pulp, and passes through juice extractor and is squeezed, then obtained juice was carried out with 50 mesh sieves
Filter, you can obtain passion fruit fruit juice；
（3）After microwave disinfection, passion fruit fruit juice is separately added into yeast and honey, is sealed after stirring evenly, it is straight in sunlight
Penetrate lower fermentation 1-2 days, after be protected from light and ferment 5-7 days at 28-32 DEG C of temperature, obtain zymotic fluid；
（4）Capping is opened, is accessed with acetic acid bacteria in zymotic fluid, is again sealed off the secondary fermentation at 31-33 DEG C, after fermenting 2-3 days
Ventilation continues capping and carries out fermentation 2-3 days to get passion fruit fruit vinegar first product；
（5）Passion fruit fruit vinegar first product is filtered, the mouthfeel that honey adjusts fruit vinegar is added in, stirs evenly rear sterilization treatment, remember
Obtain passion fruit fruit vinegar；
C. the preparation of Jasmine flower liquid：
Fresh Jasmine petal is cleaned up, the juice squeezed by juice extractor, which sieves, to be filtered, and obtains Jasmine flower
Liquid；
D. Chinese grooseberry fruit vinegar, passion fruit fruit vinegar, Jasmine flower liquid are mixed in proportion, fermented 3-4 days at 28-30 DEG C,
It takes out canned to get fruit vinegar finished product.
2. the production method according to claim 1, which is characterized in that step in the preparation of the Chinese grooseberry fruit vinegar（2）
The concentration of brine is 6%-8%.
3. the production method according to claim 1, which is characterized in that the mesh to sieve in the preparation of the Jasmine flower liquid
Number is 60-80 mesh.
4. the production method according to claim 1, which is characterized in that step in the preparation of the Chinese grooseberry fruit vinegar（5）
The acidity of Chinese grooseberry fruit vinegar first product is 6.0》g/100ml.
5. the production method according to claim 1, which is characterized in that step in the preparation of the passion fruit fruit vinegar（4）
The acidity of passion fruit fruit vinegar first product is 5.0》g/100ml.
6. the production method according to claim 1, which is characterized in that the honey is 43-45 Baume degrees.
7. the technique of Chinese grooseberry apple fruit vinegar is brewed according to claim 1, which is characterized in that Chinese grooseberry in the step D
Fruit vinegar, passion fruit fruit vinegar, the ratio of Jasmine flower liquid are 100：80：5.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611060252.9A CN108117965A (en) | 2016-11-28 | 2016-11-28 | A kind of production method of fruit vinegar |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611060252.9A CN108117965A (en) | 2016-11-28 | 2016-11-28 | A kind of production method of fruit vinegar |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108117965A true CN108117965A (en) | 2018-06-05 |
Family
ID=62223622
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611060252.9A Withdrawn CN108117965A (en) | 2016-11-28 | 2016-11-28 | A kind of production method of fruit vinegar |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108117965A (en) |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103725586A (en) * | 2012-10-16 | 2014-04-16 | 张儒丽 | Preparation method for flowery health vinegar |
| CN104263761A (en) * | 2014-09-01 | 2015-01-07 | 辽宁省能源研究所 | Method and device for layered fermentation of ethanol through illumination heating |
| CN104432350A (en) * | 2014-12-08 | 2015-03-25 | 唐健发 | Passion fruit vinegar beverage and preparation method thereof |
| CN104593219A (en) * | 2015-02-02 | 2015-05-06 | 合肥工业大学 | Fermented kiwi fruit vinegar and brewing method thereof |
| CN105838571A (en) * | 2016-04-20 | 2016-08-10 | 明光市昊昊蜂业有限公司 | Honey vinegar with kiwi fruit flavor and preparation method of honey vinegar |
| CN106047637A (en) * | 2016-07-25 | 2016-10-26 | 黄海娟 | Passion fruit tea vinegar and method for preparing same |
-
2016
- 2016-11-28 CN CN201611060252.9A patent/CN108117965A/en not_active Withdrawn
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103725586A (en) * | 2012-10-16 | 2014-04-16 | 张儒丽 | Preparation method for flowery health vinegar |
| CN104263761A (en) * | 2014-09-01 | 2015-01-07 | 辽宁省能源研究所 | Method and device for layered fermentation of ethanol through illumination heating |
| CN104432350A (en) * | 2014-12-08 | 2015-03-25 | 唐健发 | Passion fruit vinegar beverage and preparation method thereof |
| CN104593219A (en) * | 2015-02-02 | 2015-05-06 | 合肥工业大学 | Fermented kiwi fruit vinegar and brewing method thereof |
| CN105838571A (en) * | 2016-04-20 | 2016-08-10 | 明光市昊昊蜂业有限公司 | Honey vinegar with kiwi fruit flavor and preparation method of honey vinegar |
| CN106047637A (en) * | 2016-07-25 | 2016-10-26 | 黄海娟 | Passion fruit tea vinegar and method for preparing same |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104905351B (en) | Matrimony vine sea buckthorn juice and preparation method thereof | |
| CN104263588B (en) | Method for preparing hawthorn wine by taking hawthorn fruit and hawthorn leaves as raw material | |
| CN105779206B (en) | Semi-sweet applejack | |
| CN106995767A (en) | Rocket ram jet health liquor and preparation method thereof | |
| CN104388238A (en) | Production method of papaya fruit wine | |
| CN106721693A (en) | A kind of Mulberry beverage formula and preparation method thereof | |
| CN104351878A (en) | Healthcare melastoma dodecandrum lour fruit vinegar drink and production method | |
| CN104068433A (en) | Preparation method of red jujube and castanea mollissima vinegar beverage | |
| CN104371882B (en) | A kind of brewing method of cherry lotus seeds health promoting wine | |
| CN110982659A (en) | Grapefruit wine and preparation method thereof | |
| CN105918725B (en) | Natural low sugar red fruit juice and its processing technology | |
| CN102266105A (en) | Cordyceps flower fruit vinegar beverage and preparation method thereof | |
| CN105360839B (en) | Sweet orange acid Chinese quince beverage and preparation method thereof | |
| CN106172789A (en) | A kind of vinegar egg breast and preparation method thereof | |
| CN105886274A (en) | Fructus rhodomyrti and waxberry wine and preparation process thereof | |
| CN104059835A (en) | Pumpkin wine | |
| CN107254383A (en) | A kind of preparation method of sugarcane strawberry wine | |
| CN107772358A (en) | A kind of processing method of fruit vinegar jelly | |
| CN106754054A (en) | The preparation method of jujube strawberry compound fruit wine | |
| CN107125674A (en) | A kind of preparation method of mulberry jam | |
| CN108117965A (en) | A kind of production method of fruit vinegar | |
| KR101323694B1 (en) | Geomundo sea breeze mugwort liquid tea and its manufacturing method | |
| CN108587851A (en) | A kind of preparation method of red certain kind of berries Rubus corchorifolius fruit vinegar beverage | |
| CN104382153A (en) | Preparation method of fermented drink containing waxberry and honey | |
| CN106010909A (en) | Wolfberry and moringa seed liquor and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20180605 |
|
| WW01 | Invention patent application withdrawn after publication |