CN109055166A - A kind of grape fruit vinegar and preparation method thereof - Google Patents
A kind of grape fruit vinegar and preparation method thereof Download PDFInfo
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- CN109055166A CN109055166A CN201811265924.9A CN201811265924A CN109055166A CN 109055166 A CN109055166 A CN 109055166A CN 201811265924 A CN201811265924 A CN 201811265924A CN 109055166 A CN109055166 A CN 109055166A
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- 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
- C12J1/02—Vinegar; Preparation or purification thereof from wine
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- 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
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- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The invention discloses a kind of grape fruit vinegars and preparation method thereof, belong to field of deep processing of farm products.Grape fruit vinegar formula includes the following raw material: grape original vinegar 35-55 kg, white granulated sugar 50-70kg, fructose syrup 10-30kg, sodium citrate 1-3kg, carbon dioxide 0.5-1g, caramel colorant 70-90g or grape juice 10-30kg, purified water or purified water are settled to 1000 L.Grape fruit vinegar preparation method includes following below scheme: pretreatment of raw material-immersion-acetic fermentation-filtering-allotment-sterilization.Contain unique procyanidins in grape fruit vinegar of the invention, have effects that acid-resisting and oxidation resistant, thus compact skin, anti-aging, health beauty treatment；It can be relieved allergic symptom, anti-anemia action raises stomach, cholagogue, inducing diuresis to remove edema, can help and excited cerebral nerve；Soften blood vessel, preventing hypertension facilitates calcium absorption, facilitates treatment of arthritis, gout.
Description
Technical field
The invention belongs to field of deep processing of farm products, and in particular to a kind of grape fruit vinegar and preparation method thereof.
Background technique
The boundless and indistinct laudatory title swung mountain and be known as " Fujian Mount Lushan " of state scenic area, more than 700 meters of height above sea level, afforestation rate is up to 78%, vegetation
Original, mountain stream surround, is pollution-free, is natural oxygen store, weather conditions day and night temperature is big.The grape of this area's plantation, faint scent are sweet
Sweet tea, it is full of nutrition, green and healthy.The selected plantation grape up to standard by non-harmful product certification and " safety in production standardizes ",
Harvest fresh fruit.After grape is broken, under the conditions of High aititude day and night temperature big special climate, fermented soy is carried out,
Prepare grape fruit vinegar.The study shows that: by high temperature on daytime, and pass through the low temperature slowly fermenting at night, remain grape
Natural fragrance, while remaining the various microelements in grape.By slowly fermenting, pulls pericarp envelope cylinder out, carry out secondary
Fermentation forms grape fruit vinegar.
Contain unique procyanidins in grape fruit vinegar of the invention, has effects that acid-resisting and oxidation resistant, from
And compact skin, anti-aging, healthy beauty treatment；The fermentation of reason fresh fruit, can be relieved allergic symptom, and anti-anemia action raises stomach, benefit
Gallbladder, inducing diuresis to remove edema, can help and excited cerebral nerve, have certain effect to neurasthenia.Gut purge weight-reducing, softening blood vessel, prevention
Hypertension facilitates calcium absorption, facilitates treatment of arthritis, gout, strong kidney, mitigates the frequent phenomenon of urine；It helps
The digestion and absorption of food and the inflammation of throat are uncomfortable, prevent cold, Soboring-up liver-protecting and other effects.The grape fruit of this law invention
Vinegar nutrient health, obvious health-care efficacy；Preparation process is simple, cost savings.
Summary of the invention
The main purpose of the present invention is to provide a kind of grape fruit vinegars and preparation method thereof；
Using the boundless and indistinct free of contamination grape of mountain High aititude of swinging as material, grape fruit vinegar is prepared.
The formula of grape fruit vinegar includes the following raw material:
Grape original vinegar 35-55 kg, white granulated sugar 50-70kg, fructose syrup 10-30kg, sodium citrate 1-3kg, carbon dioxide 0.5-
1g, caramel colorant 70-90g or grape juice 10-30kg, purified water or purified water are settled to 1000 L.
The formula of preferred grape fruit vinegar includes the following raw material:
Grape original vinegar 45kg, white granulated sugar 60kg, fructose syrup 20kg, sodium citrate 2kg, carbon dioxide 0.8g, burnt sugar coloring 80g or
Person grape juice 20kg, purified water or purified water are settled to 1000 L.
The preparation method of grape fruit vinegar is the following steps are included: pretreatment of raw material-immersion-acetic fermentation-filtering-tune
With-sterilization.
The preparation method of grape fruit vinegar comprising the following specific steps
(1) pretreatment of raw material: choosing is then boundless and indistinct to swing the free of contamination mature grape of mountain High aititude, cleans up, is crushed.
(2) impregnate: yeast extract 100g is added in broken grape 2kg, pours into barrel belt leather that turns sour in pH6.3-7.2, temperature
It is impregnated 3 days under the conditions of 33-42 DEG C of degree, carries out direct fermentation using the yeast that grape itself carries；
(3) acetic fermentation: to 10 degree, filtering removal pericarp adds direct fermentation leaching liquor Alcohol degree into gained filtrate
200g white granulated sugar provides energy for acetic acid bacteria fermentation, and the acetic acid bacteria for inoculating 5wt%-15wt% activation carries out acetic fermentation, fermentation
Period be promote acetic acid production, daily agitation 2 times, and daily measure fermentation liquid acidity, until acidity be not further added by for
Only；
(4) it filters: after acetic fermentation terminates, acetic acid fermentation liquid being filtered using suction method and is clarified, obtain grape original vinegar.
(5) deploy: gained grape original vinegar and white granulated sugar, fructose syrup, sodium citrate, carbon dioxide, caramel colorant or
Grape juice is deployed.
(6) sterilize: 80 DEG C of seasoning liquid sterilizations, 15-20min obtained by step (5) bottle up to grape fruit vinegar.
Further, in above-mentioned steps (3) acetic acid bacteria activation are as follows: the strain Acetobacter xylinum of preservation first through slant medium,
34 DEG C of culture 18-24h are transferred to fluid nutrient medium later, and 34 DEG C, revolving speed 220r/min, activation is for 24 hours.
Further, fluid nutrient medium are as follows: glucose 100g, yeast extract 10g, white granulated sugar 50g, distilled water are settled to 1L,
121 DEG C of sterilizing 20min；Slant medium are as follows: glucose 100g, yeast extract 10g, white granulated sugar 50g, agar powder 15g, distilled water are fixed
Hold to 1L, 121 DEG C of sterilizing 20min.
The present invention has the advantages that
Contain unique procyanidins in grape fruit vinegar of the invention, has effects that acid-resisting and oxidation resistant, thus tightly
Cause skin, anti-aging, healthy beauty treatment.Grape fruit vinegar, the fermentation of reason fresh fruit can be relieved allergic symptom, and anti-anemia action raises intestines
Stomach, cholagogue, inducing diuresis to remove edema, can help and excited cerebral nerve, have certain effect to neurasthenia.Gut purge weight-reducing, softening blood vessel,
Preventing hypertension facilitates calcium absorption, facilitates treatment of arthritis, gout, strong kidney, mitigates the frequent phenomenon of urine；
The digestion and absorption and the inflammation of throat of help food are uncomfortable, prevent cold, Soboring-up liver-protecting.
Specific embodiment
Below with reference to embodiment, the present invention will be further described
Embodiment 1
Material: boundless and indistinct to swing the pollution-free grape of mountain High aititude (brewing grape fruit vinegar)
The formula of grape fruit vinegar includes the following raw material: grape original vinegar 45kg, white granulated sugar 60kg, fructose syrup 20kg, sodium citrate
2kg, carbon dioxide 0.8g, burnt sugar coloring 80g, purified water are settled to 1000 L.
The preparation method of grape fruit vinegar is the following steps are included: pretreatment of raw material-immersion-acetic fermentation-filtering-tune
With-sterilization.
The preparation method of grape fruit vinegar comprising the following specific steps
(1) pretreatment of raw material: the then free of contamination mature grape of High aititude is selected, cleans up, is crushed.
(2) impregnate: broken grape 2kg is added yeast extract 100g, pours into barrel belt leather that turns sour in pH6.8, temperature 38
It is impregnated 3 days under the conditions of DEG C, carries out direct fermentation using the yeast that grape itself carries；
(3) acetic fermentation: to 10 degree, filtering removal pericarp adds direct fermentation leaching liquor Alcohol degree into gained filtrate
200g white granulated sugar provides energy for acetic acid bacteria fermentation, and the acetic acid bacteria for inoculating 10wt% activation carries out acetic fermentation, is during fermentation
Promote the production of acetic acid, daily agitation 2 times, and measure the acidity of fermentation liquid daily, until acidity is not further added by；
(4) it filters: after acetic fermentation terminates, acetic acid fermentation liquid being filtered using suction method and is clarified, obtain grape original vinegar.
(5) deploy: gained grape original vinegar and white granulated sugar, fructose syrup, sodium citrate, carbon dioxide, caramel colorant carry out
Allotment.
(6) sterilize: 80 DEG C of seasoning liquid sterilizations, 18min obtained by step (5) bottle up to grape fruit vinegar.
The activation of acetic acid bacteria in above-mentioned steps (3) are as follows: the strain Acetobacter xylinum of preservation is first through slant medium, 34 DEG C of cultures
21h is transferred to fluid nutrient medium later, and 34 DEG C, revolving speed 220r/min, activation is for 24 hours.
Fluid nutrient medium are as follows: glucose 100g, yeast extract 10g, white granulated sugar 50g, distilled water are settled to 1L, 121 DEG C of sterilizings
20min；Slant medium are as follows: glucose 100g, yeast extract 10g, white granulated sugar 50g, agar powder 15g, distilled water are settled to 1L,
121 DEG C of sterilizing 20min.
Embodiment 2
Material: boundless and indistinct to swing the pollution-free grape of mountain High aititude (brewing grape fruit vinegar)
The formula of grape fruit vinegar includes the following raw material: grape original vinegar 35 kg, white granulated sugar 50kg, fructose syrup 10kg, sodium citrate
1kg, carbon dioxide 0.5g, grape juice 20kg, purified water are settled to 1000 L.
The preparation method of grape fruit vinegar includes following below scheme: pretreatment of raw material-immersion-acetic fermentation-filtering-tune
With-sterilization.
The preparation method of grape fruit vinegar comprising the following specific steps
(1) pretreatment of raw material: the then free of contamination mature grape of High aititude is selected, cleans up, is crushed.
(2) impregnate: broken grape 2kg is added yeast extract 100g, pours into barrel belt leather that turns sour in pH6.3, temperature 33
It is impregnated 3 days under the conditions of DEG C, carries out direct fermentation using the yeast that grape itself carries；
(3) acetic fermentation: to 10 degree, filtering removal pericarp adds direct fermentation leaching liquor Alcohol degree into gained filtrate
200g white granulated sugar provides energy for acetic acid bacteria fermentation, and the acetic acid bacteria for inoculating 5wt% activation carries out acetic fermentation, is during fermentation
Promote the production of acetic acid, daily agitation 2 times, and measure the acidity of fermentation liquid daily, until acidity is not further added by；
(4) it filters: after acetic fermentation terminates, acetic acid fermentation liquid being filtered using suction method and is clarified, obtain grape original vinegar.
(5) deploy: gained grape original vinegar and white granulated sugar, fructose syrup, sodium citrate, carbon dioxide, grape juice carry out
Allotment.
(6) sterilize: 80 DEG C of seasoning liquid sterilizations, 15min obtained by step (5) bottle up to grape fruit vinegar.
The activation of acetic acid bacteria in above-mentioned steps (3) are as follows: the strain Acetobacter xylinum of preservation is first through slant medium, 34 DEG C of cultures
18h is transferred to fluid nutrient medium later, and 34 DEG C, revolving speed 220r/min, activation is for 24 hours.
Fluid nutrient medium are as follows: glucose 100g, yeast extract 10g, white granulated sugar 50g, distilled water are settled to 1L, 121 DEG C of sterilizings
20min；Slant medium are as follows: glucose 100g, yeast extract 10g, white granulated sugar 50g, agar powder 15g, distilled water are settled to 1L,
121 DEG C of sterilizing 20min.
Embodiment 3
Material: boundless and indistinct to swing the pollution-free grape of mountain High aititude (brewing grape fruit vinegar)
The formula of grape fruit vinegar includes the following raw material: grape original vinegar 55 kg, white granulated sugar 70kg, fructose syrup 0kg, sodium citrate
3kg, carbon dioxide 1g, caramel colorant 90g, purified water are settled to 1000 L.
The preparation method of grape fruit vinegar includes following below scheme: pretreatment of raw material-immersion-acetic fermentation-filtering-tune
With-sterilization.
The preparation method of grape fruit vinegar comprising the following specific steps
(1) pretreatment of raw material: the then free of contamination mature grape of High aititude is selected, cleans up, is crushed.
(2) impregnate: broken grape 2kg is added yeast extract 100g, pours into barrel belt leather that turns sour in pH7.2, temperature 42
It is impregnated 3 days under the conditions of DEG C, carries out direct fermentation using the yeast that grape itself carries；
(3) acetic fermentation: to 10 degree, filtering removal pericarp adds direct fermentation leaching liquor Alcohol degree into gained filtrate
200g white granulated sugar provides energy for acetic acid bacteria fermentation, and the acetic acid bacteria for inoculating 15wt% activation carries out acetic fermentation, is during fermentation
Promote the production of acetic acid, daily agitation 2 times, and measure the acidity of fermentation liquid daily, until acidity is not further added by；
(4) it filters: after acetic fermentation terminates, acetic acid fermentation liquid being filtered using suction method and is clarified, obtain grape original vinegar.
(5) it deploys: grape original vinegar obtained by step (4) and white granulated sugar, fructose syrup, sodium citrate, carbon dioxide, burnt sugar coloring
Element is deployed.
(6) sterilize: 80 DEG C of seasoning liquid sterilizations, 20min obtained by step (5) bottle up to grape fruit vinegar.
The activation of acetic acid bacteria in above-mentioned steps (3) are as follows: the strain Acetobacter xylinum of preservation is first through slant medium, 34 DEG C of cultures
For 24 hours, it is transferred to fluid nutrient medium later, 34 DEG C, revolving speed 220r/min, activation is for 24 hours.
Fluid nutrient medium are as follows: glucose 100g, yeast extract 10g, white granulated sugar 50g, distilled water are settled to 1L, 121 DEG C of sterilizings
20min；Slant medium are as follows: glucose 100g, yeast extract 10g, white granulated sugar 50g, agar powder 15g, distilled water are settled to 1L,
121 DEG C of sterilizing 20min.
Example 4
Grape fruit vinegar of the invention carries immersion direct fermentation and the acetic acid bacteria acetic fermentation of yeast, two ranks by grape itself
The fermentation of section is prepared, and significant health-care efficacy is had more compared with market has similar product.
The drunk person of 53 degree of high spirit 1500ml is drunk, drinks grape fruit vinegar 1440ml of the invention after drunk again, at
Function relieves the effect of alcohol, and makes one awake, no vomiting, headache；And it drinks market and has similar product to no positive effect that relieves the effect of alcohol.
Hypertensive patient, ventilation patient, overweight people drink grape fruit vinegar of the invention three months, and illness is clearly better, and
It drinks the existing similar product in market and has no significant change, grape fruit vinegar of the invention has significant health-care efficacy.
The foregoing is merely presently preferred embodiments of the present invention, all equivalent changes done according to scope of the present invention patent with
Modification, is all covered by the present invention.
Claims (5)
1. a kind of grape fruit vinegar, which is characterized in that the formula of the grape fruit vinegar includes the following raw material: grape original vinegar 35-55
Kg, white granulated sugar 50-70kg, fructose syrup 10-30kg, sodium citrate 1-3kg, carbon dioxide 0.5-1g, caramel colorant 70-90g
Or grape juice 10-30kg, purified water or purified water are settled to 1000 L.
2. a kind of grape fruit vinegar according to claim 1, which is characterized in that the grape fruit vinegar is preferably formulated comprising such as
Lower raw material: grape original vinegar 45kg, white granulated sugar 60kg, fructose syrup 20kg, sodium citrate 2kg, carbon dioxide 0.8g, burnt sugar coloring
80g or grape juice 20kg, purified water or purified water are settled to 1000 L.
3. a kind of preparation method of grape fruit vinegar according to claim 1, which is characterized in that the preparation method include with
Lower step: pretreatment of raw material-immersion-acetic fermentation-filtering-allotment-sterilization.
4. a kind of preparation method of grape fruit vinegar according to claim 3, which is characterized in that the preparation method include with
Lower specific steps:
(1) pretreatment of raw material: the then free of contamination mature grape of High aititude is selected, cleans completely, is crushed；
(2) impregnate: broken grape 2kg is added yeast extract 100g, pours into barrel belt leather that turns sour in pH6.3-7.2, temperature
It is impregnated 3 days under the conditions of 33-42 DEG C, carries out direct fermentation using the yeast that grape itself carries；
(3) acetic fermentation: to 10 degree, filtering removal pericarp adds direct fermentation leaching liquor Alcohol degree into gained filtrate
200g white granulated sugar provides energy for acetic acid bacteria fermentation, and the acetic acid bacteria for inoculating 5wt%-15wt% activation carries out acetic fermentation, fermentation
Period be promote acetic acid production, daily agitation 2 times, and daily measure fermentation liquid acidity, until acidity be not further added by for
Only；
(4) it filters: after acetic fermentation terminates, acetic acid fermentation liquid being filtered using suction method and is clarified, obtain grape original vinegar；
(5) it deploys: gained grape original vinegar and white granulated sugar, fructose syrup, sodium citrate, carbon dioxide, caramel colorant or grape
Fruit juice, purified water or purified water are deployed；
(6) sterilize: 80 DEG C of seasoning liquid sterilizations, 15-20min obtained by step (5) bottle up to grape fruit vinegar.
5. a kind of preparation method of grape fruit vinegar according to claim 4, which is characterized in that acetic acid bacteria in step (3)
Activation is the strain Acetobacter xylinum of preservation first through slant medium, 34 DEG C of culture 18-24h, is transferred to fluid nutrient medium later, 34
DEG C, revolving speed 220r/min, activation is for 24 hours.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811265924.9A CN109055166A (en) | 2018-10-29 | 2018-10-29 | A kind of grape fruit vinegar and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811265924.9A CN109055166A (en) | 2018-10-29 | 2018-10-29 | A kind of grape fruit vinegar and preparation method thereof |
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| Publication Number | Publication Date |
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| CN109055166A true CN109055166A (en) | 2018-12-21 |
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| CN201811265924.9A Pending CN109055166A (en) | 2018-10-29 | 2018-10-29 | A kind of grape fruit vinegar and preparation method thereof |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20010038869A1 (en) * | 1997-09-08 | 2001-11-08 | Pokka Corpation; Maruboshi Vinegar Co., Ltd; And Sakamoto Koryo Co., Ltd. | Fruit vinegar from raw material flavorful acid citrus fruit juice and method for producing the same |
| CN102676363A (en) * | 2012-05-30 | 2012-09-19 | 石河子圣果生物科技有限公司 | Method for preparing Muscat Hamburg grape fruit vinegar |
| CN103571731A (en) * | 2013-10-29 | 2014-02-12 | 浙江大学 | Preparation method of grape vinegar |
| CN104818199A (en) * | 2014-10-08 | 2015-08-05 | 合肥丰昇园农业科技有限公司 | Grape fruit vinegar and production method thereof |
| CN108541856A (en) * | 2018-04-09 | 2018-09-18 | 杨超雄 | One kind beverage of grape fruit vinegar containing vapour and preparation method thereof |
-
2018
- 2018-10-29 CN CN201811265924.9A patent/CN109055166A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20010038869A1 (en) * | 1997-09-08 | 2001-11-08 | Pokka Corpation; Maruboshi Vinegar Co., Ltd; And Sakamoto Koryo Co., Ltd. | Fruit vinegar from raw material flavorful acid citrus fruit juice and method for producing the same |
| CN102676363A (en) * | 2012-05-30 | 2012-09-19 | 石河子圣果生物科技有限公司 | Method for preparing Muscat Hamburg grape fruit vinegar |
| CN103571731A (en) * | 2013-10-29 | 2014-02-12 | 浙江大学 | Preparation method of grape vinegar |
| CN104818199A (en) * | 2014-10-08 | 2015-08-05 | 合肥丰昇园农业科技有限公司 | Grape fruit vinegar and production method thereof |
| CN108541856A (en) * | 2018-04-09 | 2018-09-18 | 杨超雄 | One kind beverage of grape fruit vinegar containing vapour and preparation method thereof |
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Application publication date: 20181221 |
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