CN108570397B - Preparation method of Jingxi Daguo hawthorn vinegar - Google Patents
Preparation method of Jingxi Daguo hawthorn vinegar Download PDFInfo
- Publication number
- CN108570397B CN108570397B CN201810644294.XA CN201810644294A CN108570397B CN 108570397 B CN108570397 B CN 108570397B CN 201810644294 A CN201810644294 A CN 201810644294A CN 108570397 B CN108570397 B CN 108570397B
- Authority
- CN
- China
- Prior art keywords
- hawthorn
- vinegar
- jingxi
- yeast
- leaves
- 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.)
- Active
Links
- 235000009917 Crataegus X brevipes Nutrition 0.000 title claims abstract description 158
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 title claims abstract description 158
- 235000009685 Crataegus X maligna Nutrition 0.000 title claims abstract description 158
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 title claims abstract description 158
- 235000009486 Crataegus bullatus Nutrition 0.000 title claims abstract description 158
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 title claims abstract description 158
- 235000009682 Crataegus limnophila Nutrition 0.000 title claims abstract description 158
- 235000004423 Crataegus monogyna Nutrition 0.000 title claims abstract description 158
- 235000002313 Crataegus paludosa Nutrition 0.000 title claims abstract description 158
- 235000009840 Crataegus x incaedua Nutrition 0.000 title claims abstract description 158
- 235000021419 vinegar Nutrition 0.000 title claims abstract description 104
- 239000000052 vinegar Substances 0.000 title claims abstract description 104
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 240000000171 Crataegus monogyna Species 0.000 title 1
- 241001092040 Crataegus Species 0.000 claims abstract description 158
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims abstract description 60
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 46
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 41
- 235000009566 rice Nutrition 0.000 claims abstract description 41
- 238000000855 fermentation Methods 0.000 claims abstract description 33
- 230000004151 fermentation Effects 0.000 claims abstract description 33
- 235000000346 sugar Nutrition 0.000 claims abstract description 29
- 235000014101 wine Nutrition 0.000 claims abstract description 27
- 238000001914 filtration Methods 0.000 claims abstract description 20
- 238000004537 pulping Methods 0.000 claims abstract description 19
- 238000000034 method Methods 0.000 claims abstract description 17
- 230000000694 effects Effects 0.000 claims abstract description 13
- 230000001954 sterilising effect Effects 0.000 claims abstract description 13
- 239000011575 calcium Substances 0.000 claims abstract description 9
- 229910052791 calcium Inorganic materials 0.000 claims abstract description 9
- 235000013325 dietary fiber Nutrition 0.000 claims abstract description 8
- 230000001476 alcoholic effect Effects 0.000 claims abstract description 7
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 59
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 52
- 241000209094 Oryza Species 0.000 claims description 40
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 26
- 239000007788 liquid Substances 0.000 claims description 24
- 238000001816 cooling Methods 0.000 claims description 18
- 238000002156 mixing Methods 0.000 claims description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 18
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 13
- 229920001661 Chitosan Polymers 0.000 claims description 13
- 239000001110 calcium chloride Substances 0.000 claims description 13
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 13
- 239000002994 raw material Substances 0.000 claims description 13
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 13
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 13
- 108090000790 Enzymes Proteins 0.000 claims description 12
- 102000004190 Enzymes Human genes 0.000 claims description 12
- 239000003963 antioxidant agent Substances 0.000 claims description 12
- 230000003078 antioxidant effect Effects 0.000 claims description 12
- 235000006708 antioxidants Nutrition 0.000 claims description 12
- 239000001913 cellulose Substances 0.000 claims description 12
- 229920002678 cellulose Polymers 0.000 claims description 12
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 claims description 12
- 229940088598 enzyme Drugs 0.000 claims description 12
- 238000010438 heat treatment Methods 0.000 claims description 12
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 12
- 238000007789 sealing Methods 0.000 claims description 12
- 238000002791 soaking Methods 0.000 claims description 12
- 229940073490 sodium glutamate Drugs 0.000 claims description 12
- 238000005507 spraying Methods 0.000 claims description 12
- 238000003756 stirring Methods 0.000 claims description 12
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 11
- 235000019606 astringent taste Nutrition 0.000 claims description 10
- 239000011259 mixed solution Substances 0.000 claims description 10
- 239000000047 product Substances 0.000 claims description 10
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 7
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 7
- 239000000706 filtrate Substances 0.000 claims description 7
- 241000894006 Bacteria Species 0.000 claims description 6
- 108010059892 Cellulase Proteins 0.000 claims description 6
- CIWBSHSKHKDKBQ-MVHIGOERSA-N D-ascorbic acid Chemical compound OC[C@@H](O)[C@@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-MVHIGOERSA-N 0.000 claims description 6
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 6
- 108010059820 Polygalacturonase Proteins 0.000 claims description 6
- 235000019764 Soybean Meal Nutrition 0.000 claims description 6
- 239000007864 aqueous solution Substances 0.000 claims description 6
- 238000009455 aseptic packaging Methods 0.000 claims description 6
- 229940106157 cellulase Drugs 0.000 claims description 6
- 238000010411 cooking Methods 0.000 claims description 6
- 238000012258 culturing Methods 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 6
- 108010093305 exopolygalacturonase Proteins 0.000 claims description 6
- 239000008103 glucose Substances 0.000 claims description 6
- 231100000252 nontoxic Toxicity 0.000 claims description 6
- 230000003000 nontoxic effect Effects 0.000 claims description 6
- 238000004806 packaging method and process Methods 0.000 claims description 6
- 239000002985 plastic film Substances 0.000 claims description 6
- 229920006255 plastic film Polymers 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 6
- 239000008213 purified water Substances 0.000 claims description 6
- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium ascorbate Substances [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 claims description 6
- 229960005055 sodium ascorbate Drugs 0.000 claims description 6
- 235000002639 sodium chloride Nutrition 0.000 claims description 6
- 239000000243 solution Substances 0.000 claims description 6
- 239000004455 soybean meal Substances 0.000 claims description 6
- 235000021552 granulated sugar Nutrition 0.000 claims description 5
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 2
- 239000011780 sodium chloride Substances 0.000 claims description 2
- 229910001220 stainless steel Inorganic materials 0.000 claims description 2
- 239000010935 stainless steel Substances 0.000 claims description 2
- 150000008163 sugars Chemical class 0.000 claims 2
- 235000014493 Crataegus Nutrition 0.000 claims 1
- 241000606860 Pasteurella Species 0.000 claims 1
- 239000003212 astringent agent Substances 0.000 claims 1
- 239000003205 fragrance Substances 0.000 abstract description 5
- 230000008901 benefit Effects 0.000 abstract description 4
- 230000036541 health Effects 0.000 abstract description 4
- 235000019640 taste Nutrition 0.000 abstract description 4
- 230000008569 process Effects 0.000 abstract description 2
- 240000007594 Oryza sativa Species 0.000 abstract 1
- 238000004659 sterilization and disinfection Methods 0.000 abstract 1
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 45
- 239000002002 slurry Substances 0.000 description 8
- 239000003795 chemical substances by application Substances 0.000 description 5
- 150000001875 compounds Chemical class 0.000 description 5
- 241000588724 Escherichia coli Species 0.000 description 4
- 244000052616 bacterial pathogen Species 0.000 description 4
- 235000009508 confectionery Nutrition 0.000 description 4
- 244000005700 microbiome Species 0.000 description 4
- 150000003839 salts Chemical class 0.000 description 4
- 239000007787 solid Substances 0.000 description 4
- 235000017159 Crataegus pinnatifida Nutrition 0.000 description 3
- 241000657480 Crataegus pinnatifida Species 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 239000002028 Biomass Substances 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 1
- JZRWCGZRTZMZEH-UHFFFAOYSA-N Thiamine Natural products CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N JZRWCGZRTZMZEH-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001746 carotenes Chemical class 0.000 description 1
- 235000005473 carotenes Nutrition 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 150000002212 flavone derivatives Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 235000019990 fruit wine Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 229960000292 pectin Drugs 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 239000002151 riboflavin Substances 0.000 description 1
- 235000019192 riboflavin Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- 239000011721 thiamine Substances 0.000 description 1
- 235000019157 thiamine Nutrition 0.000 description 1
- KYMBYSLLVAOCFI-UHFFFAOYSA-N thiamine Chemical compound CC1=C(CCO)SCN1CC1=CN=C(C)N=C1N KYMBYSLLVAOCFI-UHFFFAOYSA-N 0.000 description 1
- 150000003648 triterpenes Chemical class 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- NCYCYZXNIZJOKI-UHFFFAOYSA-N vitamin A aldehyde Natural products O=CC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C NCYCYZXNIZJOKI-UHFFFAOYSA-N 0.000 description 1
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 1
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
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Biochemistry (AREA)
- Health & Medical Sciences (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Food Science & Technology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a preparation method of Jingxi fig hawthorn vinegar, and belongs to the technical field of fruit vinegar preparation. The method comprises the steps of deastringency of hawthorn fruit leaves, crushing and pulping of hawthorn fruits, enzymolysis of the hawthorn fruit leaves, sugar adjustment, alcoholic fermentation, acetic acid fermentation of hawthorn wine and rice vinegar together, sterilization, filtration and the like, the prepared hawthorn vinegar has the unique smell of table vinegar and the fragrance of hawthorn, the total acidity (calculated by acetic acid) is 48-54g/L, the sour is soft and non-astringent, the taste and the health care effect are improved compared with the existing hawthorn vinegar, and high-calcium and high-activity dietary fiber products are produced while high-quality hawthorn vinegar is produced; the method has the advantages of simple and feasible process, good product quality, low cost and good economic and social benefits.
Description
Technical Field
The invention relates to the field of food processing, in particular to the technical field of fruit vinegar preparation, and particularly relates to a preparation method of Jingxi Daguo hawthorn vinegar.
Background
With the improvement of the living standard of people, people pay more and more attention to nutrition and health care on diet, hawthorn is more and more accepted by the masses due to edible and medicinal values of hawthorn, hawthorn vinegar is more and more popular in the market as one of deep-processed products of hawthorn, but the hawthorn vinegar sold in the market at present has more food additives and has poorer mouthfeel and efficacy.
At present, most of hawthorn fruit vinegar is prepared by using hawthorn fruits as raw materials to produce fruit wine and then preparing the fruit vinegar or directly using fruit juice of the fruits as the raw materials to prepare the fruit vinegar, the raw material cost is high, and the product production benefit is low, so that the requirement of the market on the hawthorn vinegar is difficult to meet.
The weight of each single crataegus pinnatifida bunge is generally 100 plus 120 g, the maximum weight is 300 g, the quality is the first in the crataegus pinnatifida bunge variety discovered at present in China, and the crataegus pinnatifida bunge has extremely high development value. The Jingxi fig hawthorn fruit is rich in nutrient components, contains protein, fat, carbohydrate, calcium, phosphorus, iron, carotene, thiamine, riboflavin, vitamins, pectin substances, haematochrome and the like, has high nutritional and health-care values, but is high in astringency and acidity and not suitable for direct fresh eating, and hawthorn vinegar directly prepared from fresh Jingxi fig hawthorn fruit is high in astringency and acidity and poor in taste. The leaves of Jingxi Daguo haw are rich in flavone and triterpenes, and have high nutritive and health-care values. Therefore, the method explores how to broaden the raw material sources of the hawthorn vinegar, utilizes the fruits and leaves of the Jingxi Daguo hawthorn to carry out deep processing for preparing the vinegar, improves the taste and the health care effect of the hawthorn vinegar, and has important significance for the development and the utilization of the Jingxi Daguo hawthorn and the development of the deep processing industry, and further for people in mountainous areas to defecate and enrich and promote the local economic growth.
Disclosure of Invention
The invention aims to provide a preparation method of Jingxi fig hawthorn vinegar.
The invention is realized by the following technical scheme:
a preparation method of Jingxi Daguo haw vinegar comprises the following steps:
(1) selecting raw materials: mainly comprises the following components: jingxi fig hawthorn, Jingxi fig hawthorn leaf, rice hull, bran and soybean meal.
(2) Preparing rice vinegar: respectively soaking and cooking rice, rice hulls, bran and bean pulp according to the weight ratio of 5-7:2:2:1, mixing, then adding water and bran koji, stirring for 3-5 times, putting into a jar, tamping, sealing the jar, fermenting for 5-7 days, then pouring the jar for 14-16 days, adding purified water, and spraying vinegar for 8-12 hours to obtain rice vinegar for later use.
(3) Removing astringency of hawthorn fruits and leaves: soaking Jingxi fructus crataegi and Jingxi fructus crataegi leaves at a weight ratio of 8-12:3 in an astringent removing agent for 10-15min, packaging with 0.03-0.08mm nontoxic plastic film, and storing at 15-25 deg.C for 3-5 days; the deastringent is a mixed solution consisting of chitosan, calcium chloride, sodium bicarbonate and ethanol, and the weight percentages of the components are respectively as follows: 1.8-7.6% of chitosan, 0.5-2.2% of calcium chloride, 0.2-0.6% of sodium bicarbonate and the balance of ethanol.
(4) Crushing and pulping hawthorn fruits and leaves: crushing hawthorn fruits into 3-5 pieces by using a crusher, pulping the 3-5 pieces together with hawthorn leaves, and spraying and adding 1.2-1.5% of antioxidant to prevent the pulp from contacting with air to generate oxidative browning during crushing and pulping, wherein the antioxidant is aqueous solution of D-sodium ascorbate and sodium glutamate, the addition amount of the D-ascorbic acid is 0.25-0.3g/L, and the addition amount of the sodium glutamate is 65-75 mg/L.
(5) Enzymolysis of hawthorn fruits and leaves: adding water of 2/5-4/5% of hawthorn pulp, stirring, rapidly heating to boil, keeping for 15-20min, immediately cooling, cooling to 48-52 deg.C, adding pectin-cellulose complex enzyme 0.3-0.6% of hawthorn pulp, keeping the temperature at 45-50 deg.C, performing enzymolysis for 2.5-5 h, and centrifuging to obtain juice; the mass ratio of pectinase to cellulase in the pectin-cellulose compound enzyme is 5-7: 3.
(6) Sugar adjustment: adjusting sugar content of the succus crataegi to 13-16% (V/V) with white sugar.
(7) Alcohol fermentation: pouring the hawthorn liquid with the adjusted sugar degree into a closed container, adding 200 plus 500mg/L of mixed yeast liquid, keeping the temperature at 26-35 ℃ for alcoholic fermentation for 3-5 days, and stopping fermentation when the alcohol content reaches 8-10.5% (V/V) to obtain the hawthorn wine; the mixed yeast liquid is obtained by culturing tip yeast, active dry wine yeast, Pasteur yeast and aroma-producing yeast in 3-5% glucose solution at a weight ratio of 1-2:7-9:2-3: 1-3.
Preferably, the mass ratio of the tip yeast, the wine active dry yeast, the pasteur yeast and the aroma-producing yeast in the mixed yeast liquid is 2:9:2:3, the mixed yeast liquid with the mass ratio has the best fermentation effect on the hawthorn fruit leaves, the residual reducing sugar content in the hawthorn wine obtained after the fermentation is finished is less than 0.1%, the residual total sugar content is less than 0.3%, and the alcohol content is 9.5-10.5%.
(8) Acetic acid fermentation: firstly, mixing the hawthorn wine obtained in the step (7) with the rice vinegar obtained in the step (2) according to the mixing mass ratio of 7-12:5, then adding 8-10% (V/V) of AS1.41 acetic acid bacteria into the mixed solution, and fermenting at 32-36 ℃ for 42-48 hours to obtain the raw Jingxi Daguo hawthorn vinegar with the total acidity (calculated by acetic acid) of 48-54 g/L.
(9) Sterilizing and filtering the hawthorn raw vinegar: heating the fermented raw vinegar of Jingxi fig hawthorn to 100 ℃, sealing and preserving heat for 10-15min, cooling to room temperature, standing, filtering by using a combined filter screen with 80-150 meshes and more than or equal to 2 layers of filter screen layers, adding 20-35 g/L of table salt into the filtrate, sterilizing at 130 ℃ for 8-10 seconds, and then performing aseptic packaging to obtain the Jingxi fig hawthorn vinegar.
(10) And (4) drying the filter residue obtained by filtering in the step (7) according to conventional conditions, and crushing to obtain a high-calcium and high-activity dietary fiber powder product.
The invention has the beneficial effects that:
(1) the invention adopts the Jingxi Daguo haw fruit and leaf to ferment and prepare the vinegar together, and adds the rice vinegar brewed by rice, rice hull, bran and bean pulp, so that the taste and the health care effect of the haw vinegar are improved. Firstly, the fruit and leaves are fermented together, so that the content of effective components in the hawthorn vinegar is increased, and the health-care effect of the hawthorn vinegar is enhanced; secondly, adding rice vinegar and hawthorn wine to carry out acetic fermentation to prepare vinegar, so that the finished hawthorn vinegar has the special smell of vinegar and the aroma of hawthorn; in addition, the raw materials of the invention realize the effective utilization of biomass resources and reduce the raw material cost for preparing the hawthorn vinegar.
(2) The invention adopts the deastringent consisting of chitosan, calcium chloride, sodium bicarbonate and ethanol to deastringent the fruit leaves of Jing Daguo hawthorn, the astringency of the Jing Daguo hawthorn after deastringent is greatly reduced, the Jing Daguo hawthorn is directly tasted without astringent taste, the vinegar is prepared by the hawthorn after deastringent treatment, the total acidity (calculated by acetic acid) is 48-54g/L, and the sour is soft and is not astringent.
(3) The method adopts the mixed yeast liquid containing the top yeast, the wine active dry yeast, the pasteur yeast and the aroma-producing yeast to carry out alcohol fermentation on the hawthorn fruit leaves, has high fermentation efficiency, complete fermentation and high raw material utilization rate, and the hawthorn wine after the fermentation has the residual reducing sugar content of less than 0.1 percent, the residual total sugar content of less than 0.3 percent and the alcohol content of 9.5 to 10.5 percent.
(4) The invention produces high-quality hawthorn vinegar and simultaneously produces high-calcium and high-activity dietary fiber products.
(5) The invention has simple and feasible process, good product quality, low cost and better economic and social benefits.
Detailed Description
The invention is illustrated by the following examples, which are not intended to limit the scope of use of the invention.
Example 1
A preparation method of Jingxi Daguo haw vinegar comprises the following steps:
(1) selecting raw materials: mainly comprises the following components: jingxi fig hawthorn, Jingxi fig hawthorn leaf, rice hull, bran and soybean meal;
(2) preparing rice vinegar: respectively soaking and cooking rice, rice hulls, bran and bean pulp according to the weight ratio of 6:2:2:1, mixing, then adding water and bran koji, stirring for 4 times, putting into a jar, tamping, sealing the jar, fermenting for 6 days, then pouring the jar for 15 days, adding purified water, and spraying vinegar for 10 hours to obtain rice vinegar for later use;
(3) removing astringency of hawthorn fruits and leaves: soaking Jingxi fructus crataegi and Jingxi fructus crataegi leaves at weight ratio of 10:3 in astringent removing agent for 12min, packaging with 0.05mm nontoxic plastic film, and storing at 20 deg.C for 4 days; the deastringent is a mixed solution consisting of chitosan, calcium chloride, sodium bicarbonate and ethanol, and the weight percentages of the components are respectively as follows: 4.8% of chitosan, 1.4% of calcium chloride, 0.4% of sodium bicarbonate and the balance of ethanol;
(4) crushing and pulping hawthorn fruits and leaves: crushing hawthorn fruits into 4 pieces by using a crusher, pulping the crushed hawthorn fruits and hawthorn leaves together, and spraying and adding 1.3% of antioxidant during crushing and pulping, wherein the antioxidant is an aqueous solution of D-sodium ascorbate and sodium glutamate, the addition amount of the D-ascorbic acid is 0.28g/L, and the addition amount of the sodium glutamate is 70 mg/L;
(5) enzymolysis of hawthorn fruits and leaves: adding water 3/5 mass of fructus crataegi slurry, stirring, rapidly heating to boil, keeping for 17min, immediately cooling, cooling to 50 deg.C, adding pectin-cellulose complex enzyme 0.5% by mass of fructus crataegi slurry, maintaining the temperature at 45-50 deg.C, performing enzymolysis for 3.5 hr, and centrifuging to obtain juice; the mass ratio of pectinase to cellulase in the pectin-cellulose compound enzyme is 2: 1;
(6) sugar adjustment: adjusting sugar content of the hawthorn juice to 15% (V/V) by using white granulated sugar;
(7) alcohol fermentation: pouring the hawthorn liquid with the adjusted sugar degree into a closed container, adding 400mg/L of mixed yeast liquid, keeping the temperature at 30 ℃ for alcoholic fermentation for 4 days, and stopping fermentation when the alcohol content reaches 10.5% (V/V) to obtain hawthorn wine; the mixed yeast liquid is obtained by culturing tip yeast, wine active dry yeast, Pasteur yeast and aroma-producing yeast in 3% -5% glucose solution, wherein the mass ratio of the addition of the tip yeast, the wine active dry yeast, the Pasteur yeast and the aroma-producing yeast is 2:9:2: 3;
(8) acetic acid fermentation: mixing the hawthorn wine obtained in the step (7) with the rice vinegar obtained in the step (2) according to the mixing mass ratio of 9:5, adding 9% (V/V) of AS1.41 acetic acid bacteria into the mixed solution, and fermenting at 34 ℃ for 45 hours to obtain hawthorn raw vinegar;
(9) sterilizing and filtering the hawthorn raw vinegar: heating the fermented raw vinegar of Jingxi fig hawthorn to 100 ℃, sealing and preserving heat for 13min, cooling to room temperature, standing, filtering by using a combined filter screen with 120 meshes and 3 layers of filter screen layers and made of stainless steel, adding 28g/L of salt into the filtrate, sterilizing at 130 ℃ for 10 seconds, and then carrying out aseptic packaging to obtain the Jingxi fig hawthorn vinegar.
(10) And (4) drying the filter residue obtained by filtering in the step (7) according to conventional conditions, and crushing to obtain a high-calcium and high-activity dietary fiber powder product.
The Jingxi fig hawthorn vinegar obtained by the method is amber, has the special smell of vinegar and the fragrance of hawthorn, is soft in acidity, slightly sweet, not astringent, clear and transparent, has no suspended matters, and does not generate leucoderma; the total acidity (calculated by acetic acid) is 54g/L, and the reducing sugar is 0.05 percent; the soluble solid content is 4.2%; the pH was 3.18; microorganism indexes are as follows: the total number of colonies is 800 CFU/mL; the Escherichia coli is 1MPN/100 mL; pathogenic bacteria were not detected.
Example 2
A preparation method of Jingxi Daguo haw vinegar comprises the following steps:
(1) selecting raw materials: mainly comprises the following components: jingxi fig hawthorn, Jingxi fig hawthorn leaf, rice hull, bran and soybean meal;
(2) preparing rice vinegar: respectively soaking and cooking rice, rice hulls, bran and bean pulp according to the weight ratio of 7:2:2:1, mixing, then adding water and bran koji, stirring for 5 times, putting into a jar, tamping, sealing the jar, fermenting for 7 days, then pouring the jar for 16 days, adding purified water, and spraying vinegar for 12 hours to obtain rice vinegar for later use;
(3) removing astringency of hawthorn fruits and leaves: soaking Jingxi fructus crataegi and Jingxi fructus crataegi leaf at weight ratio of 12:3 in astringent removing agent for 15min, packaging with 0.08mm nontoxic plastic film, and storing at 25 deg.C for 5 days; the deastringent is a mixed solution consisting of chitosan, calcium chloride, sodium bicarbonate and ethanol, and the weight percentages of the components are respectively as follows: 7.6% of chitosan, 0.5% of calcium chloride, 0.2% of sodium bicarbonate and the balance of ethanol;
(4) crushing and pulping hawthorn fruits and leaves: crushing hawthorn fruits into 5 pieces by using a crusher, pulping the 5 pieces of hawthorn fruits and hawthorn leaves, and spraying and adding 1.5% of antioxidant during crushing and pulping, wherein the antioxidant is an aqueous solution of D-sodium ascorbate and sodium glutamate, the addition amount of the D-ascorbic acid is 0.3g/L, and the addition amount of the sodium glutamate is 65 mg/L;
(5) enzymolysis of hawthorn fruits and leaves: adding water 4/5 mass of fructus crataegi slurry, stirring, rapidly heating to boil, keeping for 20min, immediately cooling, cooling to 52 deg.C, adding pectin-cellulose complex enzyme 0.6% by mass of fructus crataegi slurry, keeping the temperature at 50 deg.C, performing enzymolysis for 5 hr, and centrifuging to obtain juice; the mass ratio of pectinase to cellulase in the pectin-cellulose compound enzyme is 7: 3;
(6) sugar adjustment: adjusting sugar content of the hawthorn juice to 16% (V/V) by using white granulated sugar;
(7) alcohol fermentation: pouring the hawthorn liquid with the adjusted sugar degree into a closed container, adding 500mg/L of mixed yeast liquid, keeping the temperature at 35 ℃ for alcoholic fermentation for 5 days, and stopping fermentation when the alcohol content reaches 10% (V/V) to obtain hawthorn wine; the mixed yeast liquid is obtained by culturing tip yeast, wine active dry yeast, Pasteur yeast and aroma-producing yeast in 5% glucose solution at a mass ratio of 2:9:2: 3;
(8) acetic acid fermentation: mixing the hawthorn wine obtained in the step (7) with the rice vinegar obtained in the step (2) according to the mixing mass ratio of 12:5, adding 10% (V/V) of AS1.41 acetic acid bacteria into the mixed solution, and fermenting at 36 ℃ for 48 hours to obtain hawthorn raw vinegar;
(9) sterilizing and filtering the hawthorn raw vinegar: heating the fermented raw vinegar of Jingxi fig hawthorn to 100 ℃, sealing and preserving heat for 15min, cooling to room temperature, standing, filtering by using a combined filter screen with 150 meshes and 3 layers of filter screen layers, adding 35 g/L of salt into the filtrate, sterilizing at 130 ℃ for 10 seconds, and then carrying out aseptic packaging to obtain the Jingxi fig hawthorn vinegar.
(10) And (4) drying the filter residue obtained by filtering in the step (7) according to conventional conditions, and crushing to obtain a high-calcium and high-activity dietary fiber powder product.
The Jingxi fig hawthorn vinegar obtained by the method is amber, has the special smell of vinegar and the fragrance of hawthorn, is soft in acidity, slightly sweet, not astringent, clear and transparent, has no suspended matters, and does not generate leucoderma; the total acidity (calculated by acetic acid) is 52g/L, and the reducing sugar is 0.07%; the soluble solid content is 5.1%; the pH was 3.15; microorganism indexes are as follows: the total number of colonies is 935 CFU/mL; the Escherichia coli is 2MPN/100 mL; pathogenic bacteria were not detected.
Example 3
A preparation method of Jingxi Daguo haw vinegar comprises the following steps:
(1) selecting raw materials: mainly comprises the following components: jingxi fig hawthorn, Jingxi fig hawthorn leaf, rice hull, bran and soybean meal;
(2) preparing rice vinegar: respectively soaking and cooking rice, rice hulls, bran and bean pulp according to the weight ratio of 5:2:2:1, mixing, then adding water and bran koji, stirring for 3 times, putting into a jar, tamping, sealing the jar, fermenting for 7 days, then pouring the jar for 16 days, adding purified water, and spraying vinegar for 10 hours to obtain rice vinegar for later use;
(3) removing astringency of hawthorn fruits and leaves: soaking Jingxi fructus crataegi and Jingxi fructus crataegi leaf at weight ratio of 3:1 in astringent removing agent for 12min, packaging with 0.04mm nontoxic plastic film, and storing at 21 deg.C for 5 days; the deastringent is a mixed solution consisting of chitosan, calcium chloride, sodium bicarbonate and ethanol, and the weight percentages of the components are respectively as follows: 5.2% of chitosan, 1.5% of calcium chloride, 0.5% of sodium bicarbonate and the balance of ethanol;
(4) crushing and pulping hawthorn fruits and leaves: crushing hawthorn fruits into 5 pieces by using a crusher, pulping the 5 pieces of hawthorn fruits and hawthorn leaves, and spraying and adding 1.4% of antioxidant during crushing and pulping, wherein the antioxidant is an aqueous solution of D-sodium ascorbate and sodium glutamate, the addition amount of the D-ascorbic acid is 0.26g/L, and the addition amount of the sodium glutamate is 72 mg/L;
(5) enzymolysis of hawthorn fruits and leaves: adding water 3/5 mass of fructus crataegi slurry, stirring, rapidly heating to boil, keeping for 16min, immediately cooling, cooling to 50 deg.C, adding pectin-cellulose complex enzyme 0.4% by mass of fructus crataegi slurry, keeping the temperature at 49 deg.C, performing enzymolysis for 4 hr, and centrifuging to obtain juice; the mass ratio of pectinase to cellulase in the pectin-cellulose compound enzyme is 2: 1;
(6) sugar adjustment: adjusting sugar content of the hawthorn juice to 14% (V/V) by using white granulated sugar;
(7) alcohol fermentation: pouring the hawthorn liquid with the adjusted sugar degree into a closed container, adding 350mg/L of mixed yeast liquid, keeping the temperature at 31 ℃ for alcoholic fermentation for 4 days, and stopping fermentation when the alcohol content reaches 9.6% (V/V) to obtain hawthorn wine; the mixed yeast liquid is obtained by culturing tip yeast, wine active dry yeast, Pasteur yeast and aroma-producing yeast in 3-5% glucose solution at a mass ratio of 2:8:3: 2;
(8) acetic acid fermentation: mixing the hawthorn wine obtained in the step (7) with the rice vinegar obtained in the step (2) according to the mixing mass ratio of 11:5, adding 9.2% (V/V) of AS1.41 acetic acid bacteria into the mixed solution, and fermenting at 34 ℃ for 45 hours to obtain hawthorn raw vinegar;
(9) sterilizing and filtering the hawthorn raw vinegar: heating the fermented raw vinegar of Jingxi fig hawthorn to 100 ℃, sealing and preserving heat for 14min, cooling to room temperature, standing, filtering by using a combined filter screen with 110 meshes and 2 layers of filter screen layers, adding 33g/L of salt into the filtrate, sterilizing at 130 ℃ for 9 seconds, and then carrying out aseptic packaging to obtain the Jingxi fig hawthorn vinegar.
(10) And (4) drying the filter residue obtained by filtering in the step (7) according to conventional conditions, and crushing to obtain a high-calcium and high-activity dietary fiber powder product.
The Jingxi fig hawthorn vinegar obtained by the method is amber, has the special smell of vinegar and the fragrance of hawthorn, is soft in acidity, slightly sweet, not astringent, clear and transparent, has no suspended matters, and does not generate leucoderma; the total acidity (calculated by acetic acid) is 50g/L, and the reducing sugar is 0.08%; the soluble solid content is 5.8%; the pH was 3.08; microorganism indexes are as follows: the total number of colonies is 1285 CFU/mL; the Escherichia coli is 2.5MPN/100 mL; pathogenic bacteria were not detected.
Example 4
A preparation method of Jingxi Daguo haw vinegar comprises the following steps:
(1) selecting raw materials: mainly comprises the following components: jingxi fig hawthorn, Jingxi fig hawthorn leaf, rice hull, bran and soybean meal;
(2) preparing rice vinegar: respectively soaking and cooking rice, rice hulls, bran and bean pulp according to the weight ratio of 5:2:2:1, mixing, then adding water and bran koji, stirring for 3 times, putting into a jar, tamping, sealing the jar, fermenting for 5 days, then pouring the jar for 14 days, adding purified water, and spraying vinegar for 8 hours to obtain rice vinegar for later use;
(3) removing astringency of hawthorn fruits and leaves: soaking Jingxi fructus crataegi and Jingxi fructus crataegi leaves at a weight ratio of 8:3 in an astringent removing agent for 10min, packaging with 0.03mm nontoxic plastic film, and storing at 15 deg.C for 3 days; the deastringent is a mixed solution consisting of chitosan, calcium chloride, sodium bicarbonate and ethanol, and the weight percentages of the components are respectively as follows: 1.8% of chitosan, 2.2% of calcium chloride, 0.6% of sodium bicarbonate and the balance of ethanol;
(4) crushing and pulping hawthorn fruits and leaves: crushing hawthorn fruits into 3 pieces by using a crusher, pulping the 3 pieces of hawthorn fruits and hawthorn leaves, and spraying and adding 1.2% of antioxidant during crushing and pulping, wherein the antioxidant is an aqueous solution of D-sodium ascorbate and sodium glutamate, the addition amount of the D-ascorbic acid is 0.25g/L, and the addition amount of the sodium glutamate is 75 mg/L;
(5) enzymolysis of hawthorn fruits and leaves: adding water 2/5 mass of fructus crataegi slurry, stirring, rapidly heating to boil, keeping for 15min, immediately cooling, cooling to 48 deg.C, adding pectin-cellulose complex enzyme 0.3% by mass of fructus crataegi slurry, keeping the temperature at 45 deg.C, performing enzymolysis for 2.5 hr, and centrifuging to obtain juice; the mass ratio of pectinase to cellulase in the pectin-cellulose compound enzyme is 5: 3;
(6) sugar adjustment: adjusting sugar content of the hawthorn juice to 13% (V/V) by using white granulated sugar;
(7) alcohol fermentation: pouring the hawthorn liquid with the adjusted sugar degree into a closed container, adding 200mg/L of mixed yeast liquid, keeping the temperature at 26 ℃ for alcoholic fermentation for 3 days, and stopping fermentation when the alcohol content reaches 8% (V/V) to obtain hawthorn wine; the mixed yeast liquid is obtained by culturing tip yeast, wine active dry yeast, Pasteur yeast and aroma-producing yeast in 3% glucose solution at a weight ratio of 1:7:3: 1;
(8) acetic acid fermentation: mixing the hawthorn wine obtained in the step (7) with the rice vinegar obtained in the step (2) according to the mixing mass ratio of 7:5, adding 8% (V/V) of AS1.41 acetic acid bacteria into the mixed liquid, and fermenting at 32 ℃ for 42 hours to obtain hawthorn raw vinegar;
(9) sterilizing and filtering the hawthorn raw vinegar: heating the fermented raw vinegar of Jingxi fig hawthorn to 100 ℃, sealing and preserving heat for 10min, then cooling to room temperature, standing, filtering by using a combined filter screen with 80 meshes and 2 layers of filter screen layers, adding 20g/L of salt into the filtrate, sterilizing at 130 ℃ for 8 seconds, and then carrying out aseptic packaging to obtain the Jingxi fig hawthorn vinegar.
(10) And (4) drying the filter residue obtained by filtering in the step (7) according to conventional conditions, and crushing to obtain a high-calcium and high-activity dietary fiber powder product.
The Jingxi fig hawthorn vinegar obtained by the method is amber, has the special smell of vinegar and the fragrance of hawthorn, is soft in acidity, slightly sweet, not astringent, clear and transparent, has no suspended matters, and does not generate leucoderma; the total acidity (calculated by acetic acid) is 54g/L, and the reducing sugar is 0.1%; the soluble solid content is 6.2%; the pH was 3.22; microorganism indexes are as follows: the total number of colonies is 1500 CFU/mL; the Escherichia coli is 3MPN/100 mL; pathogenic bacteria were not detected.
Claims (8)
1. A preparation method of Jingxi Daguo haw vinegar is characterized by comprising the following steps:
(1) selecting raw materials: mainly comprises the following components: jingxi fig hawthorn, Jingxi fig hawthorn leaf, rice hull, bran and soybean meal;
(2) preparing rice vinegar: respectively soaking and cooking rice, rice hulls, bran and bean pulp according to the weight ratio of 5-7:2:2:1, mixing, then adding water and bran koji, stirring for 3-5 times, putting into a jar, tamping, sealing the jar, fermenting for 5-7 days, then pouring the jar for 14-16 days, adding purified water, and spraying vinegar for 8-12 hours to obtain rice vinegar for later use;
(3) removing astringency of hawthorn fruits and leaves: soaking fructus crataegi and folium crataegi in astringent agent for 10-15min, packaging with 0.03-0.08mm nontoxic plastic film, and storing at 15-25 deg.C for 3-5 days; the deastringent is a mixed solution composed of chitosan, calcium chloride, sodium bicarbonate and ethanol, and the weight percentages of the components are respectively as follows: 1.8-7.6% of chitosan, 0.5-2.2% of calcium chloride, 0.2-0.6% of sodium bicarbonate and the balance of ethanol;
(4) crushing and pulping hawthorn fruits and leaves: crushing hawthorn fruits into 3-5 pieces by using a crusher, pulping the 3-5 pieces together with hawthorn leaves, and spraying and adding 1.2-1.5% of antioxidant during crushing and pulping;
the antioxidant is aqueous solution of D-sodium ascorbate and sodium glutamate, the addition amount of D-ascorbic acid is 0.25-0.3g/L, and the addition amount of sodium glutamate is 65-75 mg/L;
(5) enzymolysis of hawthorn fruits and leaves: adding water of 2/5-4/5% of hawthorn pulp, stirring, rapidly heating to boil, keeping for 15-20min, immediately cooling, cooling to 48-52 deg.C, adding pectin-cellulose complex enzyme 0.3-0.6% of hawthorn pulp, keeping the temperature at 45-50 deg.C, performing enzymolysis for 2.5-5 h, and centrifuging to obtain juice;
(6) sugar adjustment: adjusting sugar content of the hawthorn juice to 13-16% by using white granulated sugar;
(7) alcohol fermentation: pouring the hawthorn liquid with the adjusted sugar degree into a closed container, adding 200 plus 500mg/L of mixed yeast liquid, keeping the temperature at 26-35 ℃ for alcoholic fermentation for 3-5 days, and stopping fermentation when the alcohol content reaches 8-10.5% to obtain the hawthorn wine; the mixed yeast liquid is obtained by culturing tip yeast, wine active dry yeast, Pasteur yeast and aroma-producing yeast in 3-5% glucose solution, wherein the mass ratio of the addition of the tip yeast, the wine active dry yeast, the Pasteur yeast and the aroma-producing yeast is 1-2:7-9:2-3: 1-3;
(8) acetic acid fermentation: mixing the hawthorn wine obtained in the step (7) with the rice vinegar obtained in the step (2) according to the mixing mass ratio of 7-12:5, adding 8-10% of AS1.41 acetic acid bacteria into the mixed liquid, and fermenting at 32-36 ℃ for 42-48 hours to obtain the raw vinegar of Jingxi fig. hawthorn;
(9) sterilizing and filtering the hawthorn raw vinegar: heating the fermented raw vinegar of Jingxi fig hawthorn to 100 ℃, sealing and preserving heat for 10-15min, then cooling to room temperature, standing and filtering, sterilizing the filtrate at 130 ℃ for 8-10 seconds, and then performing aseptic packaging to obtain the Jingxi fig hawthorn vinegar;
(10) and (4) drying the filter residue obtained by filtering in the step (7) according to conventional conditions, and crushing to obtain a high-calcium and high-activity dietary fiber powder product.
2. The method for preparing Jingxi fig. hawthorn vinegar according to claim 1, wherein in step (3), the weight ratio of Jingxi fig. hawthorn to Jingxi fig. hawthorn leaves is 8-12: 3.
3. The method for preparing Jingxi macrocarpa hawthorn vinegar according to claim 1, wherein the mass ratio of pectinase to cellulase in the pectin-cellulose complex enzyme in the step (5) is 5-7: 3.
4. The method for preparing Jingxi fig. hawthorn vinegar according to claim 1, wherein the mass ratio of the top yeast, the wine active dry yeast, the Pasteurella barnacii and the aroma-producing yeast in the mixed yeast liquid in step (7) is 2:9:2: 3.
5. The method for preparing Jingxi macrocarpa hawthorn vinegar according to claim 1, wherein the residual amount of reducing sugars in the hawthorn wine in step (7) is below 0.1%, and the residual total sugars is below 0.3%.
6. The method for preparing Jingxi fig. hawthorn vinegar as claimed in claim 1, wherein the total acidity of the raw hawthorn vinegar in step (8) is 48-54 g/L.
7. The method for preparing Jingxi macrocarpium crataegus vinegar according to claim 1, wherein the filtration in step (9) is performed by using a stainless steel combined filter screen with 80-150 meshes, and the number of layers of the filter screen is not less than 2.
8. The method for preparing Jingxi macrocarpa hawthorn vinegar as claimed in claim 1, wherein step (9) further comprises adding 20-35 g/L of common salt to the filtrate.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810644294.XA CN108570397B (en) | 2018-06-21 | 2018-06-21 | Preparation method of Jingxi Daguo hawthorn vinegar |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810644294.XA CN108570397B (en) | 2018-06-21 | 2018-06-21 | Preparation method of Jingxi Daguo hawthorn vinegar |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN108570397A CN108570397A (en) | 2018-09-25 |
| CN108570397B true CN108570397B (en) | 2021-08-13 |
Family
ID=63573438
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810644294.XA Active CN108570397B (en) | 2018-06-21 | 2018-06-21 | Preparation method of Jingxi Daguo hawthorn vinegar |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108570397B (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111411031A (en) * | 2020-03-31 | 2020-07-14 | 广西大学 | Fermentation process of hericium erinaceus-pumpkin health wine |
| CN112617145A (en) * | 2020-12-08 | 2021-04-09 | 承德瑞泰食品有限公司 | Hawthorn dietary fiber and preparation method thereof |
Citations (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1274749A (en) * | 1999-05-19 | 2000-11-29 | 吴顺来 | Wild haw vinegar and its making process |
| CN1718116A (en) * | 2005-08-18 | 2006-01-11 | 闫斌 | Beverage contg. haw and fruit vinegar, and its prodn. process |
| CN102488282A (en) * | 2011-12-14 | 2012-06-13 | 林秋莉 | Method for making red date and glutinous rice vinegar drink, and red date and glutinous rice vinegar drink prepared by method |
| CN103734836A (en) * | 2014-01-28 | 2014-04-23 | 程健博 | Method for preparing germinated black tartary buckwheat and hawthorn fruit vinegar beverage |
| CN103834550A (en) * | 2012-11-20 | 2014-06-04 | 山西新源盛世醋业有限公司 | Making method of mature vinegar containing hawthorn fruit |
| CN104263588A (en) * | 2014-10-17 | 2015-01-07 | 广西靖西梁鹏食品有限公司 | Method for preparing hawthorn wine by taking hawthorn fruit and hawthorn leaves as raw material |
| CN105802827A (en) * | 2016-05-30 | 2016-07-27 | 山西大学 | Method for producing hawthorn vinegar by hawthorn sugary liquor |
| CN106635729A (en) * | 2016-12-19 | 2017-05-10 | 罗城仫佬族自治县明亿农业开发农民专业合作社 | Preparation method of hawthorn vinegar |
| CN107446793A (en) * | 2017-08-31 | 2017-12-08 | 广西味豪食品有限公司 | A kind of Hawthorn Vinegar and preparation method thereof |
| CN107460105A (en) * | 2017-10-09 | 2017-12-12 | 开平市绿洲食品有限公司 | Hawthorn Vinegar sterling technique |
| CN107691917A (en) * | 2017-09-28 | 2018-02-16 | 王军 | A kind of mulberries fruits and vegetables health-care vinegar beverage and preparation method thereof |
| CN107815388A (en) * | 2017-12-12 | 2018-03-20 | 寸国强 | A kind of shaddock vinegar and preparation method thereof |
| CN109294863A (en) * | 2018-10-19 | 2019-02-01 | 天津科技大学 | A kind of millet red koji health-care vinegar and preparation method thereof |
-
2018
- 2018-06-21 CN CN201810644294.XA patent/CN108570397B/en active Active
Patent Citations (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1274749A (en) * | 1999-05-19 | 2000-11-29 | 吴顺来 | Wild haw vinegar and its making process |
| CN1718116A (en) * | 2005-08-18 | 2006-01-11 | 闫斌 | Beverage contg. haw and fruit vinegar, and its prodn. process |
| CN102488282A (en) * | 2011-12-14 | 2012-06-13 | 林秋莉 | Method for making red date and glutinous rice vinegar drink, and red date and glutinous rice vinegar drink prepared by method |
| CN103834550A (en) * | 2012-11-20 | 2014-06-04 | 山西新源盛世醋业有限公司 | Making method of mature vinegar containing hawthorn fruit |
| CN103734836A (en) * | 2014-01-28 | 2014-04-23 | 程健博 | Method for preparing germinated black tartary buckwheat and hawthorn fruit vinegar beverage |
| CN104263588A (en) * | 2014-10-17 | 2015-01-07 | 广西靖西梁鹏食品有限公司 | Method for preparing hawthorn wine by taking hawthorn fruit and hawthorn leaves as raw material |
| CN105802827A (en) * | 2016-05-30 | 2016-07-27 | 山西大学 | Method for producing hawthorn vinegar by hawthorn sugary liquor |
| CN106635729A (en) * | 2016-12-19 | 2017-05-10 | 罗城仫佬族自治县明亿农业开发农民专业合作社 | Preparation method of hawthorn vinegar |
| CN107446793A (en) * | 2017-08-31 | 2017-12-08 | 广西味豪食品有限公司 | A kind of Hawthorn Vinegar and preparation method thereof |
| CN107691917A (en) * | 2017-09-28 | 2018-02-16 | 王军 | A kind of mulberries fruits and vegetables health-care vinegar beverage and preparation method thereof |
| CN107460105A (en) * | 2017-10-09 | 2017-12-12 | 开平市绿洲食品有限公司 | Hawthorn Vinegar sterling technique |
| CN107815388A (en) * | 2017-12-12 | 2018-03-20 | 寸国强 | A kind of shaddock vinegar and preparation method thereof |
| CN109294863A (en) * | 2018-10-19 | 2019-02-01 | 天津科技大学 | A kind of millet red koji health-care vinegar and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN108570397A (en) | 2018-09-25 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN107006742B (en) | Lactobacillus plantarum fermented mulberry fruit pulp and preparation method and application thereof | |
| CN101245307B (en) | Melon and fruit vinegar and manufacture method thereof | |
| CN102524865B (en) | Litchi vinegar drink and preparation method thereof | |
| CN103497866B (en) | Chinese wampee fruit-haw apple fruit wine and production method thereof | |
| CN106721769B (en) | Chinese yam and pear juice compound fermented beverage | |
| CN101020879A (en) | Process of producing fermented wolfberry fruit yellow wine | |
| CN101469305A (en) | Medlar fruit vinegar and preparation thereof | |
| CN107691704A (en) | A kind of black-tea fungus drink and preparation method thereof | |
| CN104187930A (en) | Bitter bamboo shoot juice drink and preparation method thereof | |
| CN108570397B (en) | Preparation method of Jingxi Daguo hawthorn vinegar | |
| CN103849545A (en) | Preparation method of gorgon-fruit fruit vinegar | |
| CN114164071A (en) | European radix sileris wine brewing formula and preparation process thereof | |
| KR20150034924A (en) | The beverage healing a hangover using persimmon vinegar | |
| CN103305400A (en) | Grape skin residue and yam fruit vinegar powder and preparation method thereof | |
| CN109090404A (en) | A kind of jujube bamboo shoots lactic fermentation fruit beverage and preparation method thereof | |
| CN104988051A (en) | Making method of Dangshan pear seasoning vinegar | |
| CN109497499B (en) | Mulberry soy sauce | |
| CN100384978C (en) | Naked oat health-care vinegar and its preparing process | |
| CN106901087A (en) | A kind of baked apple vinegar beverage and its production method | |
| CN105695287A (en) | Selenium-rich healthcare black vinegar containing black fungus and mulberries | |
| CN109770139A (en) | A kind of low alcohol fermented fig beverage and preparation method thereof | |
| CN114717075A (en) | Method for preparing selenium-rich mulberry fruit wine by adopting selenium-rich active yeast | |
| CN112998170A (en) | Preparation method of coix seed and medlar composite lactic acid fermented beverage | |
| CN105861261A (en) | Preparation method of guava and persimmon vinegar | |
| CN113057313A (en) | Preparation method of selenium-rich amino acid wheat sauce |
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 | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant | ||
| EE01 | Entry into force of recordation of patent licensing contract |
Application publication date: 20180925 Assignee: Wuzhou Sensheng Tandui Forestry Development Co.,Ltd. Assignor: GUANGXI ZHUANG AUTONOMOUS REGION FORESTRY Research Institute Contract record no.: X2023980045480 Denomination of invention: A Preparation Method of Jingxi Big Fruit Hawthorn Vinegar Granted publication date: 20210813 License type: Common License Record date: 20231107 |
|
| EE01 | Entry into force of recordation of patent licensing contract |