CN1093561C - Apple vinegar and its preparing method - Google Patents
Apple vinegar and its preparing method Download PDFInfo
- Publication number
- CN1093561C CN1093561C CN98113745A CN98113745A CN1093561C CN 1093561 C CN1093561 C CN 1093561C CN 98113745 A CN98113745 A CN 98113745A CN 98113745 A CN98113745 A CN 98113745A CN 1093561 C CN1093561 C CN 1093561C
- Authority
- CN
- China
- Prior art keywords
- mother liquor
- apple vinegar
- vinegar
- apple
- cider vinegar
- 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.)
- Expired - Lifetime
Links
- 235000021419 vinegar Nutrition 0.000 title claims abstract description 23
- 239000000052 vinegar Substances 0.000 title claims abstract description 20
- 238000000034 method Methods 0.000 title description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims abstract description 24
- YIKYNHJUKRTCJL-UHFFFAOYSA-N Ethyl maltol Chemical compound CCC=1OC=CC(=O)C=1O YIKYNHJUKRTCJL-UHFFFAOYSA-N 0.000 claims abstract description 11
- 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 claims abstract description 11
- 229930006000 Sucrose Natural products 0.000 claims abstract description 11
- 235000012907 honey Nutrition 0.000 claims abstract description 11
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 11
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 11
- 239000000049 pigment Substances 0.000 claims abstract description 11
- 150000003839 salts Chemical class 0.000 claims abstract description 11
- 239000000796 flavoring agent Substances 0.000 claims abstract description 10
- 235000019634 flavors Nutrition 0.000 claims abstract description 10
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 9
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims abstract description 8
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims abstract description 8
- 235000019990 fruit wine Nutrition 0.000 claims abstract description 7
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 claims abstract description 6
- 238000002360 preparation method Methods 0.000 claims abstract description 6
- 238000000855 fermentation Methods 0.000 claims abstract description 5
- 230000004151 fermentation Effects 0.000 claims abstract description 5
- 229940095714 cider vinegar Drugs 0.000 claims description 29
- 239000012452 mother liquor Substances 0.000 claims description 23
- 239000005720 sucrose Substances 0.000 claims description 10
- 241000894006 Bacteria Species 0.000 claims description 6
- 230000033558 biomineral tissue development Effects 0.000 claims description 5
- 239000012530 fluid Substances 0.000 claims description 5
- 230000001954 sterilising effect Effects 0.000 claims description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- 239000007788 liquid Substances 0.000 abstract description 5
- 230000036528 appetite Effects 0.000 abstract description 4
- 235000019789 appetite Nutrition 0.000 abstract description 4
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 4
- 230000006870 function Effects 0.000 abstract description 4
- 210000000936 intestine Anatomy 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 235000013361 beverage Nutrition 0.000 abstract description 2
- 235000009508 confectionery Nutrition 0.000 abstract description 2
- 235000015197 apple juice Nutrition 0.000 abstract 1
- 210000004204 blood vessel Anatomy 0.000 abstract 1
- 229940093503 ethyl maltol Drugs 0.000 abstract 1
- 230000001737 promoting effect Effects 0.000 abstract 1
- 235000021460 special beverage Nutrition 0.000 abstract 1
- 230000004206 stomach function Effects 0.000 abstract 1
- 229960004793 sucrose Drugs 0.000 abstract 1
- 235000019987 cider Nutrition 0.000 description 3
- 230000005415 magnetization Effects 0.000 description 3
- 150000002692 maltoses Chemical class 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 210000002784 stomach Anatomy 0.000 description 3
- 239000000945 filler Substances 0.000 description 2
- 235000015099 wheat brans Nutrition 0.000 description 2
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- -1 chaff Substances 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 230000001835 salubrious effect Effects 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Landscapes
- Non-Alcoholic Beverages (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The present invention relates to apple vinegar and a preparation method thereof. Shen'ou 112-7<#> acetic acid strain is added into fruit wine made of apple juice for acetic acid fermentation to be made into mother apple vinegar liquid; then, honey, cane sugar, monosodium glutamate, ethyl maltol, maltose, salt, essence and pigment are added into the mother apple vinegar liquid; finally, water is added into the mother apple vinegar liquid in order to preparing the mother apple vinegar liquid into finished vinegar products with the acidity between 3 and 4%, and the Vc content is higher than 50 mg/100 ml. The apple vinegar of the present invention can be used as seasoning and potable beverages, has the functions of improving the intestine and stomach functions of human bodies, promoting the appetite and softening the blood vessel, has the characteristics of intense flavor, rich nutrition, soft sour and sweet flavor, cleanness and good taste of drinkers, and is a novel and special beverage and seasoning product.
Description
The present invention relates to a kind of vinegar, particularly a kind ofly can improve functions of intestines and stomach, improve a poor appetite, the cider vinegar of vessel softening and preparation method thereof.
At present, the vinegar of market sale has rice vinegar and mature vinegar usually, its main raw material is general all based on grain, be equipped with fillers such as a large amount of chaffs, shell, wheat bran and AS1.41 or Shanghai and make 1.01 acetic acid bacteria strains, with the solid fermentation method production of traditional operation, its labour intensity is big, raw material availability is low, the production cycle long (about 20 days).Though vinegar is produced in also useful mechanize, canalization production, the liquid submerged fermentation method that does not add fillers such as chaff, shell, wheat bran, weak flavor, the nutrition of finished product vinegar are low, can't satisfy people's health care and the growing needs of taste at all.
The purpose of this invention is to provide a kind of cider vinegar and preparation method thereof, this vinegar can not only improve human body functions of intestines and stomach, improve a poor appetite, vessel softening, and with rich flavor, nutrition is abundant, but and the mechanize canalization produce the vinegar productivity height.
The object of the present invention is achieved like this, and the Sucus Mali pumilae that cider vinegar adopts Liaoning to abound with is a main raw material, and its blending process is: at first Sucus Mali pumilae is added barms and carry out zymamsis and make fruit wine, add Shen Ou 112-7 again in the fruit wine that Sucus Mali pumilae is made
#Acetic acid bacteria strain carries out acetic fermentation and makes the cider vinegar mother liquor, and then with cider vinegar mother liquor interpolation honey, sucrose, monosodium glutamate, veltol plus, maltose, salt, essence and pigment, add mineralising at last, the magnetized water base fluid is modulated into the finished product vinegar that acidity is 3-4% with the cider vinegar mother liquor, filter again, can, sterilization, envelope bottle at last, the each component weight percent is:
Cider vinegar mother liquor 55-60% sucrose 0.5-1.5%
Honey 1-2% veltol plus 0.02-0.07 ‰
Monosodium glutamate 0.1-0.3% salt 0.5-1.5%
Maltose 2-4% apple flavour 0.0 8%
Pigment adds mineralization magnetized water to 100% in right amount.
Owing to adopted such scheme, make and contain human body necessary eight seed amino acids, several mineral materials, organic acid and VITAMIN in the cider vinegar, wherein Vc content is more than 50mg/100ml, this vinegar can the seasoning cooking food, can be added in the water again or the beverage midium or long term drinks, can not only improve human body functions of intestines and stomach, improve a poor appetite, vessel softening, and it is with rich flavor, nutritious, have the outward appearance clear, the smell of fruits is very sweet, sour-sweet soft, salubrious characteristics such as good to eat, is a kind of novelty and the novel drink and the seasonings that show unique characteristics.
The present invention is described in further detail below in conjunction with embodiment.
Embodiment one:
1. get the Sucus Mali pumilae fruit wine that ferments and place container for 583 kilograms, add the Shen Ou 112-7 of market sale
#Acetic acid bacteria strain ferments, and makes the cider vinegar mother liquor.
15 kilograms of honey, 10 kilograms of sucrose, 2.5 kilograms of monosodium glutamates, veltol plus 50 grams, 30 kilograms of maltoses, 8 kilograms of salt, 0.8 kilogram of apple flavour, pigment is an amount of 2., pour into respectively in the container of the splendid attire cider vinegar mother liquor that ferments, the batching of adding in the container is fully dissolved with the cider vinegar mother liquor mix.
3. after the cider vinegar mother liquor that will be added with honey, sucrose, monosodium glutamate, veltol plus, maltose, salt, essence and pigment batching mixes, adding the mineralization and magnetization water base fluid again allocates the cider vinegar mother liquor, make acidity and be 1000 kilograms of 3.5% edible cider vinegars, filter again, can, sterilization, envelope bottle at last.
Embodiment two:
1. get the Sucus Mali pumilae fruit wine that ferments and place container for 550 kilograms, add the Shen Ou 112-7 of market sale
#Acetic acid bacteria strain ferments and makes the cider vinegar mother liquor.
2. again that 10 kilograms of honey, 0.5 kilogram of sucrose, 1 kilogram of monosodium glutamate, veltol plus 20 grams, 20 kilograms of maltoses, 5 kilograms of salt, 0.8 kilogram of apple flavour, pigment is an amount of, pour into respectively in the container of the splendid attire cider vinegar mother liquor that ferments, the batching of adding in the container is fully dissolved with the cider vinegar mother liquor mix.
3. after the cider vinegar mother liquor that will be added with honey, sucrose, monosodium glutamate, veltol plus, maltose, salt, essence and pigment batching mixes, adding the mineralization and magnetization water base fluid again allocates the cider vinegar mother liquor, make acidity and be 1000 kilograms of 3% edible cider vinegars, filter again, can, sterilization, envelope bottle at last.
Embodiment three:
1. get the Sucus Mali pumilae fruit wine that ferments and place container for 600 kilograms, add the Shen Ou of market sale
112-7
#Acetic acid bacteria strain ferments, and makes the cider vinegar mother liquor.
2. again that 20 kilograms of honey, 15 kilograms of sucrose, 3 kilograms of monosodium glutamates, veltol plus 70 grams, 40 kilograms of maltoses, 15 kilograms of salt, 0.8 kilogram of apple flavour, pigment is an amount of, pour into respectively in the container of the splendid attire cider vinegar mother liquor that ferments, the batching of adding in the container is fully dissolved with the cider vinegar mother liquor mix.
3. after the cider vinegar mother liquor that will be added with honey, sucrose, monosodium glutamate, veltol plus, maltose, salt, essence and pigment batching mixes, adding the mineralization and magnetization water base fluid again allocates the cider vinegar mother liquor, make acidity and be 1000 kilograms of 4% edible cider vinegars, filter again, can, sterilization, envelope bottle at last.
Claims (2)
1, a kind of preparation of apple vinegar, it is characterized in that: in the fruit wine that Sucus Mali pumilae is made, add Shen Ou 112-7# acetic acid bacteria strain and carry out acetic fermentation and make the cider vinegar mother liquor, and then in the cider vinegar mother liquor, add honey, sucrose, monosodium glutamate, veltol plus, maltose, salt, essence and pigment, add mineralising at last, the magnetized water base fluid is modulated into the finished product vinegar that acidity is 3-4% with the cider vinegar mother liquor, filter again, can, sterilization, envelope bottle at last, the each component weight percent is:
Cider vinegar mother liquor 55-60% sucrose 0.5-1.5%
Honey 1-2% veltol plus 0.02-0.07 ‰
Monosodium glutamate 0.1-0.3% salt 0.5-1.5%
Maltose 2-4% apple flavour 0.08%
Pigment adds mineralization magnetized water to 100% in right amount.
2, a kind of cider vinegar of making by the described preparation method of claim 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN98113745A CN1093561C (en) | 1998-01-23 | 1998-01-23 | Apple vinegar and its preparing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN98113745A CN1093561C (en) | 1998-01-23 | 1998-01-23 | Apple vinegar and its preparing method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1224058A CN1224058A (en) | 1999-07-28 |
| CN1093561C true CN1093561C (en) | 2002-10-30 |
Family
ID=5223447
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN98113745A Expired - Lifetime CN1093561C (en) | 1998-01-23 | 1998-01-23 | Apple vinegar and its preparing method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1093561C (en) |
Families Citing this family (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US7446192B2 (en) * | 2002-03-15 | 2008-11-04 | Mitsukan Group Corporation | Gene participating in acetic acid tolerance, acetic acid bacteria bred using the gene, and process for producing vinegar with the use of the acetic acid bacteria |
| CN1302732C (en) * | 2002-05-28 | 2007-03-07 | 湖南省农业科学院农产品加工研究所 | Organe fruit vinegar drink and its producing method |
| WO2005014019A1 (en) * | 2003-08-07 | 2005-02-17 | Gennadij Alexandrovich Markov | Markov therapeutic and preventive compound |
| CN1297219C (en) * | 2005-05-16 | 2007-01-31 | 陕西省科学院酶工程研究所 | Prepn. method of health-care beverage contg. apply vinegar |
| CN101659919B (en) * | 2009-08-06 | 2012-03-28 | 吴军祥 | Multi-vitamin fruit vinegar and preparing method thereof |
| CN102356905A (en) * | 2011-09-29 | 2012-02-22 | 安小伟 | Apple vinegar beverage and preparation method thereof |
| CN102943026A (en) * | 2012-10-25 | 2013-02-27 | 董志萍 | Composite vinegar and production method thereof |
| CN103243012B (en) * | 2013-04-23 | 2014-08-13 | 山西药科职业学院 | Preparation method of apple vinegar |
| CN104403917A (en) * | 2014-12-11 | 2015-03-11 | 高雅 | Fructus ussuriensis vinegar preparation method |
| CN105331513A (en) * | 2015-12-14 | 2016-02-17 | 梁文成 | Method for preparing atractylodes apple vinegar |
| CN111700193A (en) * | 2020-05-13 | 2020-09-25 | 广东天地壹号食品研究院有限公司 | Bi-component apple vinegar beverage main agent and preparation method and application thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1101671A (en) * | 1993-10-09 | 1995-04-19 | 乌鲁木齐市头屯河区酱醋厂 | Apple vinegar |
-
1998
- 1998-01-23 CN CN98113745A patent/CN1093561C/en not_active Expired - Lifetime
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1101671A (en) * | 1993-10-09 | 1995-04-19 | 乌鲁木齐市头屯河区酱醋厂 | Apple vinegar |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1224058A (en) | 1999-07-28 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| PE01 | Entry into force of the registration of the contract for pledge of patent right |
Denomination of invention: Sugar-free high-fiber apple vinegar and preparation method thereof Effective date of registration: 20111129 Granted publication date: 20021030 Pledgee: Shenyang SME Credit Guarantee Center Pledgor: Shenyang Maijinli Food Making Co., Ltd. Registration number: 2011990000463 |
|
| PC01 | Cancellation of the registration of the contract for pledge of patent right |
Date of cancellation: 20131104 Granted publication date: 20021030 Pledgee: Shenyang SME Credit Guarantee Center Pledgor: Shenyang Maijinli Food Making Co., Ltd. Registration number: 2011990000463 |
|
| PE01 | Entry into force of the registration of the contract for pledge of patent right |
Denomination of invention: Sugar-free high-fiber apple vinegar and preparation method thereof Effective date of registration: 20131104 Granted publication date: 20021030 Pledgee: Shenyang SME financing Company Limited by Guarantee Pledgor: Shenyang Maijinli Food Making Co., Ltd. Registration number: 2013990000817 |
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| PLDC | Enforcement, change and cancellation of contracts on pledge of patent right or utility model | ||
| PC01 | Cancellation of the registration of the contract for pledge of patent right |
Date of cancellation: 20141113 Granted publication date: 20021030 Pledgee: Shenyang SME financing Company Limited by Guarantee Pledgor: Shenyang Maijinli Food Making Co., Ltd. Registration number: 2013990000817 |
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| PLDC | Enforcement, change and cancellation of contracts on pledge of patent right or utility model | ||
| CX01 | Expiry of patent term | ||
| CX01 | Expiry of patent term |
Granted publication date: 20021030 |