CN109097240A - The production method of red certain kind of berries gooseberry fruit vinegar - Google Patents
The production method of red certain kind of berries gooseberry fruit vinegar Download PDFInfo
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- CN109097240A CN109097240A CN201811047332.XA CN201811047332A CN109097240A CN 109097240 A CN109097240 A CN 109097240A CN 201811047332 A CN201811047332 A CN 201811047332A CN 109097240 A CN109097240 A CN 109097240A
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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
- C12J1/04—Vinegar; Preparation or purification thereof from alcohol
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Abstract
The invention discloses a kind of production methods of red certain kind of berries gooseberry fruit vinegar, belong to fruit vinegar manufacture field.It is characterized by: the present invention uses the red certain kind of berries, gooseberry for raw material, by manufacturing procedures such as feedstock processing, freeze-drying, ultrasonic wave extraction, production fermenting grain, mixed fermentation, extraction, clarification, ageing and sterilizations, fruit vinegar obtained is full of nutrition, unique flavor, fragrance is pleasant, also there is beautifying face and moistering lotion, improve the health-care efficacies such as immunity, be the health-preserving beverage of a kind of health-nutrition, low-sugar low-fat, it is suitable for people of all ages.
Description
Technical field
The present invention relates to a kind of production methods of fruit vinegar, more particularly, to a kind of production method of red certain kind of berries gooseberry fruit vinegar.
Background technique
The red certain kind of berries, also known as husky nest nest, pallet, rasp berry, for rose family rubus, fruticuli rattan, fruit can be eaten raw.The red certain kind of berries
More than the medicinal ingredient that other fruit contain, such as amino acid, ellagic acid, salicylic acid, these drug ingedients have human body anti-
Aging and antitumaous effect, at the same to liver protection, angiocarpy is protected, it is all beneficial.Raspberry is known as " gold fruit " in the world.
Gooseberry is the fruit of saxifragaceae plant mountain pockmarks, and berry is spherical, and sour, warm-natured, gooseberry fruit contains human body institute
The 18 kinds of amino acid needed contain 00 milligram of Catergen in every 100 grams of fresh fruits, and it is several that ascorbic content is higher by most fruits
Times even hundreds of times, be only second to Kiwi berry and occupy second.The content of biological flavone is very high simultaneously, has softening blood vessel, reduces blood
Rouge and blood pressure, replenish the calcium and enhance human immunity, anticancer the effects of.
The type of fruit vinegar is few in the market, is unable to satisfy demand in the market, and the product of the red certain kind of berries is very single on the market, main
It is used to be used as medicine, the red certain kind of berries, gooseberry is processed into red certain kind of berries gooseberry fruit vinegar, have no pertinent literature report and Related product listing, simultaneously
Also the deep processing for the red certain kind of berries provides a new way.
Summary of the invention
The technical problem to be solved in the present invention is to provide a kind of production method of red certain kind of berries gooseberry fruit vinegar, make fruit vinegar battalion obtained
Abundant, unique flavor is supported, fragrance is pleasant.
The technical scheme adopted by the invention to solve the technical problem is that:
A kind of production method of red certain kind of berries gooseberry fruit vinegar, which is characterized in that specific steps are as follows:
(1) feedstock processing: the red certain kind of berries, gooseberry, radix ampelopsis for selecting fresh high-quality are raw material, clean removal of impurities, cut into slices, by 1:0.5:
0.3 ratio is uniformly mixed, and is immersed in the aqueous solution of the citric acid containing 0.2%, 0.06% vitamin C, 1% honey, often
The aqueous solution soaking 600g raw material of 1L is pulled out and is drained after impregnating 55min；
(2) be freeze-dried: the raw material after draining first is placed at -20 DEG C be pre-chilled 2 hours after, be then put into dryness storehouse rapidly, open
Beginning vacuumizes until vacuum degree maintains 33Pa in dryness storehouse, and temperature is 3.5 hours dry between -10 DEG C in holding dryness storehouse；
It is warming up to 35 DEG C again and maintains 4 hours, vacuum degree maintains 35Pa in dryness storehouse, until raw material drying to water content is 8%, then
It is crushed, partial size is 180 μm, obtains red certain kind of berries mixed powder；
(3) ultrasonic wave extraction: red certain kind of berries mixed powder is sent into ultrasonic extraction kettle, adds the pure water of 4 times of its quality, and setting is super
Frequency of sound wave 37kHz keeps extracting 48 DEG C of pot constant temperature, extracted 50min, releases extracting solution and with centrifugal filtration, and the red certain kind of berries is made
Extracting solution and red certain kind of berries slag；
(4) it makes fermenting grain: after red certain kind of berries slag, dregs of beans, glutinous rice and gingko benevolence are cooked, distiller's yeast being added when being cooled to 38 DEG C, it is ripe mixed
The weight ratio for closing raw material and distiller's yeast is 100:1, then mixing infiltration, heat-preservation fermentation 8 days, primary every stirring in 12 hours；
(5) the red certain kind of berries extracting solution of 50 parts by weight, the fermenting grain of 25 parts by weight, the green tea bacterium solution of 10 parts by weight, 10 mixed fermentation: are taken
The fingered citron pollen of the gooseberry juice of parts by weight, 5 parts by weight is uniformly mixed, and accesses 8% acetic acid bacteria, deep drainpipe fermentation is carried out, 25
It ferments 38 days under conditions of DEG C, until acidity no longer rises, adjustment fermentation liquid acidity is 12g/100ml；It is filtered, is obtained using duplex
Vinegar liquid and material residue；
(6) it extracts: 5 times of clear water is added in material residue, using microwave abstracting, extract power 600W, extract 2 times, 40 minutes every time, close
And obtain extract liquor；Fruit vinegar liquid is made in combining extraction liquid and vinegar liquid
(7) clarify: by fruit vinegar liquid, low tempertaure storage, centrifugation go to precipitate at 3 DEG C, to liquid clear, distribute fruit vinegar fragrance i.e.
It can；
(8) ageing: the ageing of use microwave-assisted cold treatment acceleration fruit vinegar liquid, microwave frequency 520MHz, the cold treatment time 3 days,
7 DEG C of temperature；
(9) sterilize, pack: product fruit vinegar is sealed filling, as finished product after ultraviolet sterilization with vial immediately.
The utility model has the advantages that the present invention uses the red certain kind of berries, gooseberry for raw material, by feedstock processing, freeze-drying, ultrasonic wave extraction,
The manufacturing procedures such as fermenting grain, mixed fermentation, extraction, clarification, ageing and sterilization are made, fruit vinegar obtained is full of nutrition, and flavor is only
Spy, fragrance is pleasant, also has beautifying face and moistering lotion, improves the health-care efficacies such as immunity, is the health of a kind of health-nutrition, low-sugar low-fat
Drink, it is suitable for people of all ages, it is easy to carry.
Specific embodiment
Embodiment 1:
A kind of production method of red certain kind of berries gooseberry fruit vinegar, concrete operation step are as follows:
(1) feedstock processing: the red certain kind of berries, gooseberry, dark plum fruit for selecting fresh high-quality are raw material, clean removal of impurities, cut into slices, by 1:0.5:
0.1 ratio is uniformly mixed, and is immersed in the aqueous solution of the citric acid containing 0.45%, 0.2% vitamin C, 5% honey, often
The aqueous solution soaking 800g raw material of 1L is pulled out and is drained after impregnating 65min；
(2) be freeze-dried: the raw material after draining first is placed at -18 DEG C be pre-chilled 3 hours after, be then put into dryness storehouse rapidly, open
Beginning vacuumizes until vacuum degree maintains 25Pa in dryness storehouse, and temperature is 3.5 hours dry between -12 DEG C in holding dryness storehouse；
It is warming up to 42 DEG C again and maintains 5 hours, vacuum degree maintains 36Pa in dryness storehouse, until raw material drying to water content is 12%, then
It is crushed, partial size is 180 μm, obtains red certain kind of berries mixed powder；
(3) ultrasonic wave extraction: red certain kind of berries mixed powder is sent into ultrasonic extraction kettle, adds the pure water of 6 times of its quality, and setting is super
Frequency of sound wave 48kHz keeps extracting 52 DEG C of pot constant temperature, extracted 35min, releases extracting solution and with centrifugal filtration, and the red certain kind of berries is made
Extracting solution and red certain kind of berries slag；
(4) it makes fermenting grain: after red certain kind of berries slag, dregs of beans, wheat and sweet potato grain are cooked, distiller's yeast being added when being cooled to 38 DEG C, it is ripe mixed
The weight ratio for closing raw material and distiller's yeast is 90:1, then mixing infiltration, heat-preservation fermentation 3 days, primary every stirring in 6 hours；
(5) the red certain kind of berries extracting solution of 45 parts by weight, the fermenting grain of 20 parts by weight, the black tea bacterium solution of 10 parts by weight, 15 mixed fermentation: are taken
The wintersweet pollen of the Dragonfruit Juice of parts by weight, 10 parts by weight is uniformly mixed, and accesses 12% acetic acid bacteria, carries out deep drainpipe fermentation,
It ferments 35 days under conditions of 40 DEG C, until acidity no longer rises, adjustment fermentation liquid acidity is 25g/100ml；Using duplex mistake
Filter, obtains vinegar liquid and material residue；
(6) it extracts: 2 times of clear water is added in material residue, using microwave abstracting, extract power 450W, extract 2 times, 35 minutes every time, close
And obtain extract liquor；Fruit vinegar liquid is made in combining extraction liquid and vinegar liquid
(7) clarify: by fruit vinegar liquid, low tempertaure storage, centrifugation go to precipitate at 6 DEG C, to liquid clear, distribute fruit vinegar fragrance i.e.
It can；
(8) ageing: the ageing of use microwave-assisted cold treatment acceleration fruit vinegar liquid, microwave frequency 220MHz, the cold treatment time 3 days,
10 DEG C of temperature；
(9) sterilize, pack: product fruit vinegar is sealed filling, as finished product after ultraviolet sterilization with vial immediately.
Embodiment 2:
A kind of production method of red certain kind of berries gooseberry fruit vinegar, concrete operation step are as follows:
(1) feedstock processing: the red certain kind of berries, gooseberry, promise Buddhist nun fruit for selecting fresh high-quality are raw material, clean removal of impurities, cut into slices, by 1:0.5:
0.2 ratio is uniformly mixed, and is immersed in the aqueous solution of the citric acid containing 0.15%, 0.3% vitamin C, 6% honey, often
The aqueous solution soaking 200g raw material of 1L is pulled out and is drained after impregnating 60min；
(2) be freeze-dried: the raw material after draining first is placed at -18 DEG C be pre-chilled 4.5 hours after, be then put into dryness storehouse rapidly,
Start to vacuumize until vacuum degree maintains 28Pa in dryness storehouse, temperature is 3 hours dry between -4 DEG C in holding dryness storehouse；
It is warming up to 32 DEG C again and maintains 4 hours, vacuum degree maintains 43Pa in dryness storehouse, until raw material drying to water content is 6%, then
It is crushed, partial size is 200 μm, obtains red certain kind of berries mixed powder；
(3) ultrasonic wave extraction: red certain kind of berries mixed powder is sent into ultrasonic extraction kettle, adds the pure water of 8 times of its quality, and setting is super
Frequency of sound wave 47kHz keeps extracting 50 DEG C of pot constant temperature, extracted 35min, releases extracting solution and with centrifugal filtration, and the red certain kind of berries is made
Extracting solution and red certain kind of berries slag；
(4) it makes fermenting grain: after red certain kind of berries slag, dregs of beans, black sticky rice and purple sweet potato grain are cooked, distiller's yeast being added when being cooled to 42 DEG C, it is ripe
Mixed raw material and the weight ratio of distiller's yeast are 60:1, then mixing infiltration, heat-preservation fermentation 3 days, primary every stirring in 5 hours；
(5) the red certain kind of berries extracting solution of 40 parts by weight, the fermenting grain of 30 parts by weight, the green tea bacterium solution of 10 parts by weight, 15 mixed fermentation: are taken
The acacia flower powder of the brewer's wort of parts by weight, 5 parts by weight is uniformly mixed, and accesses 10% acetic acid bacteria, deep drainpipe fermentation is carried out, 28
It ferments 32 days under conditions of DEG C, until acidity no longer rises, adjustment fermentation liquid acidity is 10g/100ml；It is filtered, is obtained using duplex
Vinegar liquid and material residue；
(6) it extracts: 4.5 times of clear water is added in material residue, using microwave abstracting, extract power 400W, extract 2 times, 35 minutes every time,
Merge to obtain extract liquor；Fruit vinegar liquid is made in combining extraction liquid and vinegar liquid
(7) clarify: by fruit vinegar liquid, low tempertaure storage, centrifugation go to precipitate at 3 DEG C, to liquid clear, distribute fruit vinegar fragrance i.e.
It can；
(8) ageing: the ageing of use microwave-assisted cold treatment acceleration fruit vinegar liquid, microwave frequency 480MHz, the cold treatment time 2 days,
10 DEG C of temperature；
(9) sterilize, pack: product fruit vinegar is sealed filling, as finished product after ultraviolet sterilization with vial immediately.
The foregoing is merely presently preferred embodiments of the present invention, all equivalent changes done according to scope of the invention as claimed,
The covering scope of the claims in the present invention should all be belonged to.
Claims (1)
1. a kind of production method of red certain kind of berries gooseberry fruit vinegar, which is characterized in that specific steps are as follows:
(1) feedstock processing: the red certain kind of berries, gooseberry, radix ampelopsis for selecting fresh high-quality are raw material, clean removal of impurities, cut into slices, by 1:0.5:
0.3 ratio is uniformly mixed, and is immersed in the aqueous solution of the citric acid containing 0.2%, 0.06% vitamin C, 1% honey, often
The aqueous solution soaking 600g raw material of 1L is pulled out and is drained after impregnating 55min；
(2) be freeze-dried: the raw material after draining first is placed at -20 DEG C be pre-chilled 2 hours after, be then put into dryness storehouse rapidly, open
Beginning vacuumizes until vacuum degree maintains 33Pa in dryness storehouse, and temperature is 3.5 hours dry between -10 DEG C in holding dryness storehouse；
It is warming up to 35 DEG C again and maintains 4 hours, vacuum degree maintains 35Pa in dryness storehouse, until raw material drying to water content is 8%, then
It is crushed, partial size is 180 μm, obtains red certain kind of berries mixed powder；
(3) ultrasonic wave extraction: red certain kind of berries mixed powder is sent into ultrasonic extraction kettle, adds the pure water of 4 times of its quality, and setting is super
Frequency of sound wave 37kHz keeps extracting 48 DEG C of pot constant temperature, extracted 50min, releases extracting solution and with centrifugal filtration, and the red certain kind of berries is made
Extracting solution and red certain kind of berries slag；
(4) it makes fermenting grain: after red certain kind of berries slag, dregs of beans, glutinous rice and gingko benevolence are cooked, distiller's yeast being added when being cooled to 38 DEG C, it is ripe mixed
The weight ratio for closing raw material and distiller's yeast is 100:1, then mixing infiltration, heat-preservation fermentation 8 days, primary every stirring in 12 hours；
(5) the red certain kind of berries extracting solution of 50 parts by weight, the fermenting grain of 25 parts by weight, the green tea bacterium solution of 10 parts by weight, 10 mixed fermentation: are taken
The fingered citron pollen of the gooseberry juice of parts by weight, 5 parts by weight is uniformly mixed, and accesses 8% acetic acid bacteria, deep drainpipe fermentation is carried out, 25
It ferments 38 days under conditions of DEG C, until acidity no longer rises, adjustment fermentation liquid acidity is 12g/100ml；It is filtered, is obtained using duplex
Vinegar liquid and material residue；
(6) it extracts: 5 times of clear water is added in material residue, using microwave abstracting, extract power 600W, extract 2 times, 40 minutes every time, close
And obtain extract liquor；Fruit vinegar liquid is made in combining extraction liquid and vinegar liquid
(7) clarify: by fruit vinegar liquid, low tempertaure storage, centrifugation go to precipitate at 3 DEG C, to liquid clear, distribute fruit vinegar fragrance i.e.
It can；
(8) ageing: the ageing of use microwave-assisted cold treatment acceleration fruit vinegar liquid, microwave frequency 520MHz, the cold treatment time 3 days,
7 DEG C of temperature；
(9) sterilize, pack: product fruit vinegar is sealed with vial filling immediately after ultraviolet sterilization.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811047332.XA CN109097240A (en) | 2018-09-09 | 2018-09-09 | The production method of red certain kind of berries gooseberry fruit vinegar |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811047332.XA CN109097240A (en) | 2018-09-09 | 2018-09-09 | The production method of red certain kind of berries gooseberry fruit vinegar |
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| CN109097240A true CN109097240A (en) | 2018-12-28 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111100779A (en) * | 2020-01-15 | 2020-05-05 | 江南大学 | Aloe and Chinese yam vinegar and preparation method thereof |
-
2018
- 2018-09-09 CN CN201811047332.XA patent/CN109097240A/en not_active Withdrawn
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111100779A (en) * | 2020-01-15 | 2020-05-05 | 江南大学 | Aloe and Chinese yam vinegar and preparation method thereof |
| CN111100779B (en) * | 2020-01-15 | 2023-06-13 | 江南大学 | Aloe and Chinese yam vinegar and preparation method thereof |
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Application publication date: 20181228 |
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