CN108715792A - A kind of brewing method of black raspberry goat breast vinegar - Google Patents

Abstract

The present invention provides a kind of brewing methods of black raspberry goat breast vinegar, the black raspberry goat breast vinegar be using fresh, ripe black raspberry, goat breast as primary raw material, by by feedstock processing, sterilizing, enzymolysis, sugaring, low temperature alcoholic fermentation, acetic fermentation, filtering, homogeneous, sterilizing, canned and etc. make.The black raspberry goat breast vinegar that the present invention makes is in nutritive value, the interior vinegar for being superior to make as raw material using grain in ingredient, mouthfeel etc., it had both maintained the original flavor of black raspberry, goat breast, sweet and sour taste, quality are high-grade, full of nutrition, black raspberry, the nutritive value of goat breast and economic value are improved again, enrich black raspberry, goat breast product category, have effects that clearing heat and detoxicating, strengthen immunity.

Description

A kind of brewing method of black raspberry goat breast vinegar

Technical field

The present invention relates to a kind of brewing methods of fruit vinegar, more particularly, to a kind of brewing method of black raspberry goat breast vinegar.

Background technology

Black raspberry is the filling property fruit tree of perennial fallen leaves half of rose family rubus, containing abundant carbohydrate, protein, organic Acid, vitamins and other nutritious components, are referred to as " third generation gold fruit ", full of nutrition and complete, containing there are many easily by human body It absorbs and the indispensable nutrient of human body；Sugar, organic acid, vitamin C, citrin, dimension life contained by black raspberry fresh fruit Plain B9 and hematopoiesis compound combine in phase, become the medical foods for being conducive to diseases prevention, curing the disease, and with promotion to it The absorption and digestion of his nutriment improve metabolism, enhance disease-resistant effect.

Goat breast also known as sheep bar milk, black bear fruit, Brachybotrys paridiformis belong to Elaeangnaceae, Elaeagnus.Berry sweet and sour contains 7 Kind amino acid and vitamin C, can eat raw, and can provide pigment, can also make wine, cook beverage and jam.Bud, fruit, spray can enter Medicine is clearing heat and detoxicating.Flower is again nectar source.Fruit maturation displaing amaranth, have relieving asthma, invigorate blood circulation, stop dysentery and other effects, cure mainly asthma, dysentery Disease, traumatic injury, the illnesss such as hemorrhoid.

Black raspberry, goat breast thin skin juice are more, and processing maturation period is short, are not easy to transport and preserve, are easy to happen rotten, cause money The waste in source.Black raspberry, goat breast merely as fruit or food materials in addition to being processed and eating at present, and there is converted products types Less, there is the defects that product category is not abundant.

Invention content

The present invention provides a kind of side full of nutrition, edible for the not abundant disadvantage of black raspberry, goat breast product category Just, retention cycle length black raspberry goat breast vinegar brewing method, be sufficiently reserved black raspberry, goat breast nutriment, improve Black raspberry, the nutritive value of goat breast and economic value, enrich black raspberry, goat breast product category.

The technical scheme adopted by the invention to solve the technical problem is that：

A kind of brewing method of black raspberry goat breast vinegar, which is characterized in that the brewing method uses following steps：

A. feedstock processing：It takes fresh, nothing to rot the black raspberry to go mouldy, goat breast, golden fruit, passion fruit, water pears for raw material, cleans Impurity is removed, stripping and slicing after the carambola of 18kg, the goat breast of 8kg, the golden fruit of 2kg, the passion fruit of 2kg, the mixing of 2kg water pears is taken, Mixed raw material is made；

B. it impregnates：The mixed raw material of 12kg is put into the light-coloured vinegar that the total acidity of 27kg is 28% and is impregnated, soaking time 30 It, impregnates vinegar and raw material slag through being obtained by filtration, raw material slag is filtered dry spare；

C. it crushes：Raw material slag after being filtered dry crushes machine by superfine disruption and crushes, and raw material powder is made, spare；

D. jerusalem artichoke pre-processes：Fresh jerusalem artichoke, witloof, sweet potato is once purged, it is cut into jerusalem artichoke grain, witloof grain, sweet potato grain, granularity respectively For 8 grams/, take 10kg jerusalem artichokes grain, 4kg witloofs grain, 3kg sweet potato grain place after mixing cooked in digester to it is ripe without Paste, spreads cooling, and jerusalem artichoke material is made；

E. it mixes：The raw material powder of 8kg, the five tastes of the husked sorghum powder of 2kg, the lotus-seed-heart powder of 2kg, 1kg are added into the taro material of 10kg The hawthorn powder of sub- powder, the radix cynanchi bungei powder of 1kg, the stem of noble dendrobium leaf powder of 1kg, 1kg, stirs evenly, and mixture is made；

F. alcoholic fermentation：The brewer yeast of 0.38kg is added into the mixture of 10kg, after stirring evenly, drinking for 15kg is added Water, the grape leaf powder of 5kg, 3kg pomegranate leafs powder, the lotus nut starch of 3kg, the manaca juice of 2kg, 1kg gooseberries juice, 1kg black corn flours, 1kg lycium ruthenicum powder, temperature control are 58 DEG C, ferment 6 days, alcoholic fermentation material is made；

G. acetic fermentation：After alcoholic fermentation, acetic acid saccharomycete, the 3kg of 0.32kg are added into 10kg alcoholic fermentation materials Nostoc commune juice, the okra juice of 3kg, the mulberry juice of 2kg, 1kg Ficus carica juices, 1kg arhat juices, 1kg popular feelings fruit juice, more than 1kg Sweet sub- juice, stirs evenly, and ferments 10 days under 45 DEG C of environment, and acetic fermentation material is made；

H. squeeze and filter：Acetic fermentation material is filtered by filter press, acetic acid fermentation liquid is obtained, adds into 10kg acetic acid fermentation liquids Enter the fish glue of 0.03kg, the gelatin of 0.02kg, stir evenly, stands 13 days, obtain black raspberry goat breast fermented vinegar；

I. it mixes：The fermented wine 10kg impregnated in vinegar 8kg, step h in step b is taken, is stirred, mixing vinegar is made, Mixing vinegar is put into sterilized cylinder, potting is sternly subjected to ageing, ageing 40 days, temperature is 3 DEG C, is stood in closed container After 32 days, black raspberry goat breast vinegar is made；

J. it sterilizes, is filling：Moringa husky ginger vinegar is sterilized into 6min under 75 DEG C of environment, it is filling under sterile vacuum environment after sterilization, It is stored in aeration-drying environment.

Advantageous effect：The black raspberry goat breast vinegar that the present invention makes is in nutritive value, interior excellent in ingredient, mouthfeel etc. In the vinegar made as raw material using grain, it had both maintained the original flavor of black raspberry, goat breast, and sweet and sour taste, quality are high It is shelves, full of nutrition, and black raspberry, the nutritive value of goat breast and economic value are improved, enriches the production of black raspberry, goat breast Kind class has effects that clearing heat and detoxicating, strengthen immunity.

Specific implementation mode

Embodiment 1：A kind of brewing method of black raspberry goat breast vinegar, which is characterized in that the brewing method use with Lower step：

A. feedstock processing：Fresh, nothing is taken to rot the black raspberry to go mouldy, goat breast, black cloth woods, Garbo fruit for raw material, cleaning removes Impurity takes stripping and slicing after the Garbo fruit mixing of the carambola of 10kg, the goat breast of 6kg, the black cloth woods of 3kg, 2kg, mixed raw material is made, The cider solution of 5kg a concentration of 80% is added into mixed raw material, is beaten after stirring evenly, raw slurry is made；

B. sterilizing enzymolysis：20kg raw slurries are sterilized through superhigh temperature disinfecting machine, 125 DEG C of feeding temperature, 48 DEG C of drop temperature goes out The pectase of 0.2kg, the cellulase of 0.3kg is added after bacterium into raw slurry, hydrolysis temperature control is 46 DEG C, enzymolysis time Control is 3h；

C. alcoholic fermentation：The white sand sugar juice of 4kg a concentration of 37%, the langenaria siceria of 2kg are added into the 10kg raw slurries after enzymolysis Mixed liquor is made in the chocho juice of juice, the Succus Rhizoma Dioscoreae of 1kg, 1kg, by the dry ferment of 0.3kg after 35 DEG C of water activation 30min It is added in mixed liquor, stirs evenly, ferment 12 days at a temperature of 28 DEG C, obtain fermented wine；

D. acetic fermentation：The alcoholic strength of fermented wine is adjusted to 9%vol, is added into the 10kg fermented wines for adjusting alcoholic strength The sealwort powder of the acetic acid bacteria of 0.2kg, the loguat leaf powder of 2kg, the radix polygonati officinalis powder of 2kg, 2kg, temperature control 36 DEG C, ferment 18 days, hair Daily stirring 4 times during ferment, are made maturation vinegar fermented grain；

E. it filters：Ripe vinegar fermented grain is squeezed by filter press, the activity of 0.03kg is added into the 10kg liquid after squeezing Charcoal, 0.01kg gelatin be filtered, black raspberry goat breast vinegar magma is made；

F. homogeneous ageing：By black raspberry goat breast vinegar magma homogenization, temperature is 65 DEG C, using double-stage homogenization, level-one homogeneous Pressure is 30Mpa, double-stage homogenization pressure 12Mpa, and the black raspberry goat breast vinegar magma after homogeneous is put into sterilized cylinder, will Potting sternly carries out ageing, ageing 35 days, and temperature is 2 DEG C；

G. it sterilizes：Black raspberry goat breast vinegar magma after homogeneous is sterilized into 20s at a temperature of 125 DEG C；

H. canned, storage：Black raspberry goat breast vinegar magma after sterilization is canned under sterile vacuum environment, black raspberry sheep is made Milk vinegar is protected from light, is stored under normal temperature environment after examining canned qualification.

Embodiment 2：A kind of brewing method of black raspberry goat breast vinegar, which is characterized in that the brewing method use with Lower step：

A. feedstock processing：It takes fresh, nothing to rot the black raspberry to go mouldy, goat breast, V. amurensis, calcium fruit, Brachybotrys paridiformis for raw material, cleans Impurity is removed, is cut after taking the Brachybotrys paridiformis mixing of the carambola of 13kg, the goat breast of 7kg, the V. amurensis of 3kg, the calcium fruit of 2kg, 2kg Mixed raw material is made in block, and the sodium ascorbate solution of 5kg a concentration of 6%, the burdock juice of 3kg, 2kg are added into mixed raw material Kudzuvine root juice is beaten after stirring evenly, and raw slurry is made；

B. sterilizing enzymolysis：20kg raw slurries are sterilized through superhigh temperature disinfecting machine, 128 DEG C of feeding temperature, 45 DEG C of drop temperature goes out The protease of the pectase of 0.3kg, the cellulase of 0.35kg, 0.18kg, hydrolysis temperature control is added after bacterium into raw slurry 51 DEG C are made as, and enzymolysis time control is 2.5h, raw slurry is detached by the centrifuge of 200 mesh after enzymolysis, original is made Feed liquid and raw material slag；

C. alcoholic fermentation：The glucose solution of 5kg a concentration of 45%, the Chinese herbaceous peony of 2kg are added into the 10kg material liquids after enzymolysis Mixed liquor is made, by the dry ferment of 0.4kg at 37 DEG C in the pineapple certain kind of berries juice of juice, the golden stichopus japonicus juice of 1kg, the Saussurea involucrate fruit juice of 1kg, 1kg Water activation 25min after be added in mixed liquor, stir evenly, ferment 15 days at a temperature of 29 DEG C, obtain fermented wine；

D. acetic fermentation：The alcoholic strength of fermented wine is adjusted to 8.7%vol, it is 6.4 that malic acid adjustment pH value, which is added, to adjusting The cordate houttuynia of the acetic acid bacteria of 0.2kg, the ginkgo leaf powder of 2kg, the snakegourd powder of 2kg, 2kg is added in the 10kg fermented wines of alcoholic strength The water chestnut juice of powder, 1kg, temperature control 38 DEG C, ferment 17 days, are stirred daily in fermentation process 5 times, and maturation vinegar fermented grain is made；

E. it filters：Ripe vinegar fermented grain is squeezed by filter press, the fine jade of 0.033kg is added into the 10kg liquid after squeezing Fat, 0.02kg fish glue be filtered, black raspberry goat breast vinegar magma is made；

F. homogeneous ageing：By black raspberry goat breast vinegar magma homogenization, temperature is 68 DEG C, using double-stage homogenization, level-one homogeneous Pressure is 35Mpa, double-stage homogenization pressure 16Mpa, and the black raspberry goat breast vinegar magma after homogeneous is put into sterilized cylinder, will Potting sternly carries out ageing, ageing 32 days, and temperature is 1 DEG C；

G. it sterilizes：Black raspberry goat breast vinegar magma after homogeneous is sterilized into 15s at a temperature of 128 DEG C；

H. canned, storage：Black raspberry goat breast vinegar magma after sterilization is canned under sterile vacuum environment, black raspberry sheep is made Milk vinegar is protected from light, is stored under normal temperature environment after examining canned qualification.

Part that the present invention does not relate to is the same as those in the prior art or can be realized by using the prior art.

Claims (1)

1. a kind of brewing method of black raspberry goat breast vinegar, which is characterized in that use following steps：

A. feedstock processing：It takes fresh, nothing to rot the black raspberry to go mouldy, goat breast, golden fruit, passion fruit, water pears for raw material, cleans Impurity is removed, stripping and slicing after the carambola of 18kg, the goat breast of 8kg, the golden fruit of 2kg, the passion fruit of 2kg, the mixing of 2kg water pears is taken, Mixed raw material is made；

B. it impregnates：The mixed raw material of 12kg is put into the light-coloured vinegar that the total acidity of 27kg is 28% and is impregnated, soaking time 30 It, impregnates vinegar and raw material slag through being obtained by filtration, raw material slag is filtered dry spare；

C. it crushes：Raw material slag after being filtered dry crushes machine by superfine disruption and crushes, and raw material powder is made, spare；

D. jerusalem artichoke pre-processes：Fresh jerusalem artichoke, witloof, sweet potato is once purged, it is cut into jerusalem artichoke grain, witloof grain, sweet potato grain, granularity respectively For 8 grams/, take 10kg jerusalem artichokes grain, 4kg witloofs grain, 3kg sweet potato grain place after mixing cooked in digester to it is ripe without Paste, spreads cooling, and jerusalem artichoke material is made；

E. it mixes：The raw material powder of 8kg, the five tastes of the husked sorghum powder of 2kg, the lotus-seed-heart powder of 2kg, 1kg are added into the taro material of 10kg The hawthorn powder of sub- powder, the radix cynanchi bungei powder of 1kg, the stem of noble dendrobium leaf powder of 1kg, 1kg, stirs evenly, and mixture is made；

F. alcoholic fermentation：The brewer yeast of 0.38kg is added into the mixture of 10kg, after stirring evenly, drinking for 15kg is added Water, the grape leaf powder of 5kg, 3kg pomegranate leafs powder, the lotus nut starch of 3kg, the manaca juice of 2kg, 1kg gooseberries juice, 1kg black corn flours, 1kg lycium ruthenicum powder, temperature control are 58 DEG C, ferment 6 days, alcoholic fermentation material is made；

G. acetic fermentation：After alcoholic fermentation, acetic acid saccharomycete, the 3kg of 0.32kg are added into 10kg alcoholic fermentation materials Nostoc commune juice, the okra juice of 3kg, the mulberry juice of 2kg, 1kg Ficus carica juices, 1kg arhat juices, 1kg popular feelings fruit juice, more than 1kg Sweet sub- juice, stirs evenly, and ferments 10 days under 45 DEG C of environment, and acetic fermentation material is made；

H. squeeze and filter：Acetic fermentation material is filtered by filter press, acetic acid fermentation liquid is obtained, adds into 10kg acetic acid fermentation liquids Enter the fish glue of 0.03kg, the gelatin of 0.02kg, stir evenly, stands 13 days, obtain black raspberry goat breast fermented vinegar；

I. it mixes：The fermented wine 10kg impregnated in vinegar 8kg, step h in step b is taken, is stirred, mixing vinegar is made, Mixing vinegar is put into sterilized cylinder, potting is sternly subjected to ageing, ageing 40 days, temperature is 3 DEG C, is stood in closed container After 32 days, black raspberry goat breast vinegar is made；

J. it sterilizes, is filling：Moringa husky ginger vinegar is sterilized into 6min under 75 DEG C of environment, it is filling under sterile vacuum environment after sterilization, It is stored in aeration-drying environment.