CN110055153A - A kind of preparation method of nine footpaths between fields Lee's fruit vinegar beverage - Google Patents
A kind of preparation method of nine footpaths between fields Lee's fruit vinegar beverage Download PDFInfo
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
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Abstract
The present invention provides a kind of preparation method of nine footpath between fields Lee's fruit vinegar beverages.The present invention is the following steps are included: (a) raw material selection and cleaning, the peeling of (b) caustic dip and rinsing juicing, (c) enzymatic hydrolysis, (d) sugar addition acidity, (e) alcoholic fermentation, (f) acetic fermentation, (g) ageing, (h) allotment and filtering, (i) sterilization and bottling.Preparation method simple and stable of the present invention, preparation cost is low, and preparation efficiency is high；Nine footpath between fields Lee's fruit vinegar beverages of preparation are in good taste, and nutrient composition content is higher, has pushed the development of nine footpath between fields Lee's industries.Preparation method simple and stable of the present invention, preparation cost is low, and preparation efficiency is high；Nine footpath between fields Lee's fruit vinegar beverages of preparation are in good taste, give off a strong fragrance, flavour is soft mellow, and nutrient composition content is higher, has pushed the development of nine footpath between fields Lee's industries.
Description
Technical field
The present invention relates to fruit vinegar beverage technology of preparing, especially a kind of preparation method of nine footpath between fields Lee's fruit vinegar beverages.
Background technique
Nine footpath between fields towns are the town that Guizhou Province, Sui Autonomous County of Sandu, Bouyei-Miao Autonomous Prefecture of Qiannan has under its command, are located in the moon
Middle of a mountain, away from three all county town 65,30 kilometers far from Libo county town of nine footpath between fields town of the town Gong Jiuqian is that three traffic all towards Libo is wanted
Road.
Nine footpath between fields Lee are the exclusive characteristic fruits in Sui Autonomous County of Sandu, have that thin skin, meat are thick, matter is crisp, juice is dense, the spies such as sweet
Point, Victoria C content is higher, is well received by consumers, and is accredited as rare rare excellent variety by Guizhou Province agricultural experts within 1987,
It enjoys great prestige inside and outside the province.
Nine footpath between fields Lee's originals are based on organic growth, from 2002, nine footpath between fields town adaptation to local conditions in agricultural sector structure adjustment,
Nine footpath between fields Lee plantation is greatly developed, by the promotion of the projects such as conceding the land to forestry, the demonstration of agricultural industry science and technology, and constantly introduces advanced kind
Planting technology improves the cultivated area and fruit quality of nine footpath between fields Lee.Currently, nine footpath between fields Lee's cultivated area of town has developed to more than 13000
Mu, wherein 4000 mu of fruiting, produce more than 60 ten thousand kilograms of fruit per year.Its fructescence is supplied in annual mid or late May, positive value fruit
Dull season, in addition its excellent quality, for many years, supply falls short of demand in the market.
Therefore, the preparation method for inventing a kind of nine footpath between fields Lee's fruit vinegar beverages is of great significance to the development of nine footpath between fields Lee's industries.
Summary of the invention
The object of the present invention is to provide a kind of preparation methods of nine footpath between fields Lee's fruit vinegar beverages.Preparation method of the present invention is simple
Stablize, preparation cost is low, and preparation efficiency is high；Nine footpath between fields Lee's fruit vinegar beverages of preparation are in good taste, give off a strong fragrance, and flavour is soft mellow,
Nutrient composition content is higher, has pushed the development of nine footpath between fields Lee's industries.
A kind of technical solution of the present invention: preparation method of nine footpath between fields Lee's fruit vinegar beverages, comprising the following steps:
(a) raw material selection and cleaning: fresh nine footpaths between fields Lee cleans and dries；
(b) caustic dip peeling is squeezed the juice with rinsing: 4-10%NaOH solution being warming up to 90-100 DEG C, impregnates nine footpath between fields Lee 70-
Nine footpath between fields Lee are rinsed after peeling to be immediately placed in 0.1-0.5% hydrochloric acid solution and impregnate neutralization, placed into water and rinse by 120s, will
Pulp chopping is squeezed, is filtered up to fruit juice；
(c) it digests: adding pectase into fruit juice, additive amount 0.02-0.08mg/100mL, and in 40-50 DEG C of water-bath
Keep the temperature 1-3h；
(d) sugar addition, acidity: first surveying fruit juice acidity with acidometer, and use fruit juice afterwards: distilled water is dilute by the amount of 1:10
It releases, measures pol, acidity, sucrose or honey is added, side edged is surveyed, until the sugar content of fruit juice is 14%-18%, acidity is
7.0g/L；
(e) alcoholic fermentation: the yeast liquid activated being inoculated into fruit juice and is fermented, inoculum concentration 0.05-0.11%, hair
Ferment temperature is 20-30 DEG C, fermentation time 7-8d, measures total reducing sugar, total acid and alcohol content in 1 fermentation liquid every 1d, pending
When alcohol content is 7%-9%vol in zymotic fluid, alcoholization is completed；Flash-sterilization processing is carried out to get alcohol fermentation liquid；
(f) acetic fermentation: will be inoculated in alcohol fermentation liquid, inoculum concentration 12-16% by the acetic acid bacteria for expanding culture,
Fermentation temperature is 28-32 DEG C, fermentation time 6-8d, and initial alcoholic strength is 7-9%vol；Detection acetic acid content daily, works as acetic acid
Content no longer rises fermentation ends, carries out flash-sterilization processing to get fruit vinegar fermentation liquid；
(g) ageing: by fruit vinegar fermentation liquid closed ageing 2-3 months to get fruit vinegar；
(h) it deploys and filters: sucrose and honey being taken to mix in the ratio of 1:1, the sucrose and honey of every 500ml addition 6-9g
Mixture adjusts the flavor of fruit vinegar, then by fruit juice: distilled water is diluted in the ratio of 1:10, is filtered by cellulose acetate film；
(i) it sterilizes and bottles: being sterilized using high-temperature short-time sterilization machine, i.e., 95 DEG C sterilizing 15s；By the fruit vinegar after sterilizing
Cooling bottling to get.
In a kind of preparation method of nine footpaths between fields Lee's fruit vinegar beverage above-mentioned, nine footpath between fields Lee selected in the step (a) are fruit
Maturity period size is well-balanced, and no mildew, nothing is rotted and no disease and pests harm, and meets maturescent fresh nine footpaths between fields Lee.
In a kind of preparation method of nine footpaths between fields Lee's fruit vinegar beverage above-mentioned, the step (b) is to be warming up to 8%NaOH solution
95 DEG C, nine footpath between fields Lee 90s are impregnated, nine footpath between fields Lee are rinsed after peeling to be immediately placed in 0.3% hydrochloric acid solution and impregnate neutralization.
In a kind of preparation method of nine footpaths between fields Lee's fruit vinegar beverage above-mentioned, pectase is added into fruit juice in the step (c)
Additive amount be 0.05mg/100mL, bath temperature be 45 DEG C, time 2h.
In a kind of preparation method of nine footpaths between fields Lee's fruit vinegar beverage above-mentioned, yeast liquid inoculum concentration is in the step (e)
0.08%, fermentation temperature is 22 DEG C.
In a kind of preparation method of nine footpaths between fields Lee's fruit vinegar beverage above-mentioned, instantaneous high-temperature goes out in the step (e) and step (f)
Bacterium processing is 95 DEG C of sterilizing 15s.
In a kind of preparation method of nine footpaths between fields Lee's fruit vinegar beverage above-mentioned, the step (f) is will be by expanding the vinegar cultivated
Sour bacterium is inoculated in alcohol fermentation liquid, inoculum concentration 12%, and fermentation temperature is 30 DEG C, fermentation time 8d, and initial alcoholic strength is
8%vol.
Compared with prior art, the present invention prepares fruit vinegar beverage by using nine footpath between fields Lee, not only promotes nine footpath between fields Lee's industries
Development, and nine footpath between fields Lee have the characteristics that thin skin, meat are thick, matter is crisp, juice is dense, sweet, Victoria C content is higher, and the fruit vinegar of preparation is not only
It is unique in taste, and nutrient composition content is higher；And nine footpath between fields Lee are higher containing sugar, higher at wine rate, and method of the invention improves
Efficiency；Specifically, the present invention passes through raw material selection and cleaning, caustic dip peeling and rinsing juicing, enzymatic hydrolysis, sugar addition acid
Nine degree, alcoholic fermentation, acetic fermentation, ageing, allotment and filtering, sterilization and bottling steps prepare nine footpath between fields Lee and prepare fruit vinegar drink
Material, preparation method simple and stable, preparation cost are low, preparation efficiency is high, wherein being removed the peel by caustic dip, by 4-10%NaOH solution liter
Temperature impregnates nine footpath between fields Lee 70-120s to 90-100 DEG C, is immediately placed in 0.1-0.5% hydrochloric acid solution after nine footpath between fields Lee are rinsed peeling
It impregnates and neutralizes, place into water and rinse, remove the pericarp of nine footpath between fields Lee, not only remove the sour and astringent taste of pericarp part, but also be convenient for
Pulp juicing；By enzymatic hydrolysis, pectase is added into fruit juice, additive amount 0.02-0.08mg/100mL, and in 40-50 DEG C of water
Bath heat preservation 1-3h, enhancing clarifying effect and raising crushing juice rate；Nine footpath between fields plum juice Normal juice contain sugared (mass fraction) and are generally 6%-
10%, acidity (with acetometer) is 16g/L, and in order to go on smoothly fermentation energy, the sugar content that need to adjust fruit juice is 14%-
18%, acidity is 7.0g/L or so, after first measuring its acidity with acidometer, is diluted, is added suitable by the amount of 1:10 with distilled water
The sucrose and honey of amount are adjusted pol；By plum fruit vinegar closed ageing 2-3 months, occur one in vinegar liquid in traditional aging process
Serial physical and chemical change deepen the color of plum fruit vinegar, give off a strong fragrance, and flavour is soft mellow, concentration increase, quality into
One step is improved；By deployed fruit vinegar by cellulose acetate film filter, remove impurity with improve fruit vinegar stability and thoroughly
Lightness.
To verify effect of the invention, inventor has carried out following experiment:
Experimental example:
Nine footpath between fields Lee's fruit vinegar acetic fermentation L9 (34) orthogonal test level design is as shown in table 1
1 nine footpath between fields Lee's fruit vinegar acetic fermentation L9 (3 of table4) orthogonal test level design
| It is horizontal | A fermentation temperature/DEG C | B inoculum concentration/% | C alcoholic strength/° vol | D fermentation time/d |
| 1 | 28 | 12 | 7 | 6 |
| 2 | 30 | 14 | 8 | 7 |
| 3 | 32 | 16 | 9 | 8 |
2 experimental program table of table
Optimised process are as follows: processing 4, i.e. 30 DEG C of fermentation temperature, inoculum concentration 12%, alcoholic strength are 8 ° of vol, and acidity is
5.65g·100ml-1, carbohydrate 15.6%, dietary fiber 0.7%, protein 0.6%, ash content is that 0.4%. can
Dissolubility sugar is 6.4%.
In conclusion preparation method simple and stable of the present invention, preparation cost is low, and preparation efficiency is high；Nine footpath between fields Lee fruits of preparation
Vinegar beverage is in good taste, gives off a strong fragrance, and flavour is soft mellow, and nutrient composition content is higher, has pushed the development of nine footpath between fields Lee's industries.
Specific embodiment
Below with reference to embodiment, the present invention is further illustrated, but is not intended as the foundation limited the present invention.
Embodiment 1.The preparation method of nine footpath between fields Lee's fruit vinegar beverages, comprising the following steps:
(a) raw material selection and cleaning: it is well-balanced to select fructescence size, no mildew, without rotting and no disease and pests harm, and connects
Maturescent fresh nine footpaths between fields Lee cleans and dries；
(b) caustic dip peeling is squeezed the juice with rinsing: 8%NaOH solution being warming up to 95 DEG C, nine footpath between fields Lee 90s are impregnated, by nine footpath between fields Lee
It is immediately placed in immersion neutralization in 0.3% hydrochloric acid solution after rinsing peeling, places into water and rinses, pulp is shredded, squeeze, filter
Up to fruit juice；
(c) it digests: adding pectase, additive amount 0.05mg/100mL into fruit juice, and keep the temperature 2h in 45 DEG C of water-baths；
(d) sugar addition, acidity: first surveying fruit juice acidity with acidometer, and use fruit juice afterwards: distilled water is dilute by the amount of 1:10
It releases, measures pol, acidity, honey is added, side edged is surveyed, until the sugar content of fruit juice is 16%, acidity 7.0g/L；
(e) alcoholic fermentation: the yeast liquid activated being inoculated into fruit juice and is fermented, inoculum concentration 0.08%, fermentation temperature
Degree is 22 DEG C, measures total reducing sugar, total acid and alcohol content in 1 fermentation liquid every 1d, is 8%vol to alcohol content in fermentation liquid
When, alcoholization is completed；Flash-sterilization processing is carried out, i.e., 95 DEG C sterilizing 15s obtain alcohol fermentation liquid；
(f) it acetic fermentation: will be inoculated in alcohol fermentation liquid by the acetic acid bacteria for expanding culture, inoculum concentration 12%, hair
Ferment temperature is 30 DEG C, fermentation time 8d, and initial alcoholic strength is 8%vol；Daily detection acetic acid content, when acetic acid content no longer
Rise fermentation ends, carry out flash-sterilization processing, i.e., 95 DEG C sterilizing 15s obtain fruit vinegar fermentation liquid；
(g) ageing: by the closed ageing of fruit vinegar fermentation liquid 3 months to get fruit vinegar；
(h) it deploys and filters: sucrose and honey being taken to mix in the ratio of 1:1, the sucrose of every 500ml addition 7.81g and bee
Sweet mixture adjusts the flavor of fruit vinegar, then by fruit juice: distilled water is diluted in the ratio of 1:10, passes through cellulose acetate film mistake
Filter；
(i) it sterilizes and bottles: being sterilized using high-temperature short-time sterilization machine, i.e., 95 DEG C sterilizing 15s；By the fruit vinegar after sterilizing
Cooling bottling to get.
Embodiment 2.The preparation method of nine footpath between fields Lee's fruit vinegar beverages, comprising the following steps:
(a) raw material selection and cleaning: it is well-balanced to select fructescence size, no mildew, without rotting and no disease and pests harm, and connects
Maturescent fresh nine footpaths between fields Lee cleans and dries；
(b) caustic dip peeling is squeezed the juice with rinsing: 4%NaOH solution being warming up to 98 DEG C, nine footpath between fields Lee 120s are impregnated, by nine footpath between fields Lee
It is immediately placed in immersion neutralization in 0.15% hydrochloric acid solution after rinsing peeling, places into water and rinses, pulp is shredded, squeeze, mistake
It filters up to fruit juice；
(c) it digests: adding pectase, additive amount 0.03mg/100mL into fruit juice, and keep the temperature 3h in 40 DEG C of water-baths；
(d) sugar addition, acidity: first surveying fruit juice acidity with acidometer, and use fruit juice afterwards: distilled water is dilute by the amount of 1:10
It releases, measures pol, acidity, honey is added, side edged is surveyed, until the sugar content of fruit juice is 14%, acidity 7.0g/L；
(e) alcoholic fermentation: the yeast liquid activated being inoculated into fruit juice and is fermented, inoculum concentration 0.05%, fermentation temperature
Degree is 25 DEG C, measures total reducing sugar, total acid and alcohol content in 1 fermentation liquid every 1d, is 7%vol to alcohol content in fermentation liquid
When, alcoholization is completed；Flash-sterilization processing is carried out, i.e., 95 DEG C sterilizing 15s obtain alcohol fermentation liquid；
(f) it acetic fermentation: will be inoculated in alcohol fermentation liquid by the acetic acid bacteria for expanding culture, inoculum concentration 14%, hair
Ferment temperature is 28 DEG C, fermentation time 6d, and initial alcoholic strength is 7%vol；Daily detection acetic acid content, when acetic acid content no longer
Rise fermentation ends, carry out flash-sterilization processing, i.e., 95 DEG C sterilizing 15s obtain fruit vinegar fermentation liquid；
(g) ageing: by the closed ageing of fruit vinegar fermentation liquid 2 months to get fruit vinegar；
(h) it deploys and filters: sucrose and honey being taken to mix in the ratio of 1:1, the sucrose and honey of every 500ml addition 6.5g
Mixture adjusts the flavor of fruit vinegar, then by fruit juice: distilled water is diluted in the ratio of 1:10, is filtered by cellulose acetate film；
(i) it sterilizes and bottles: being sterilized using high-temperature short-time sterilization machine, i.e., 95 DEG C sterilizing 15s；By the fruit vinegar after sterilizing
Cooling bottling to get.
Embodiment 3.The preparation method of nine footpath between fields Lee's fruit vinegar beverages, comprising the following steps:
(a) raw material selection and cleaning: it is well-balanced to select fructescence size, no mildew, without rotting and no disease and pests harm, and connects
Maturescent fresh nine footpaths between fields Lee cleans and dries；
(b) caustic dip peeling is squeezed the juice with rinsing: 10%NaOH solution being warming up to 90 DEG C, nine footpath between fields Lee 75s are impregnated, by nine footpath between fields Lee
It is immediately placed in immersion neutralization in 0.45% hydrochloric acid solution after rinsing peeling, places into water and rinses, pulp is shredded, squeeze, mistake
It filters up to fruit juice；
(c) it digests: adding pectase, additive amount 0.08mg/100mL into fruit juice, and keep the temperature 2h in 50 DEG C of water-baths；
(d) sugar addition, acidity: first surveying fruit juice acidity with acidometer, and use fruit juice afterwards: distilled water is dilute by the amount of 1:10
It releases, measures pol, acidity, honey is added, side edged is surveyed, until the sugar content of fruit juice is 18%, acidity 7.0g/L；
(e) alcoholic fermentation: the yeast liquid activated being inoculated into fruit juice and is fermented, inoculum concentration 0.11%, fermentation temperature
Degree is 30 DEG C, measures total reducing sugar, total acid and alcohol content in 1 fermentation liquid every 1d, is 9%vol to alcohol content in fermentation liquid
When, alcoholization is completed；Flash-sterilization processing is carried out, i.e., 95 DEG C sterilizing 15s obtain alcohol fermentation liquid；
(f) it acetic fermentation: will be inoculated in alcohol fermentation liquid by the acetic acid bacteria for expanding culture, inoculum concentration 16%, hair
Ferment temperature is 32 DEG C, fermentation time 8d, and initial alcoholic strength is 9%vol；Daily detection acetic acid content, when acetic acid content no longer
Rise fermentation ends, carry out flash-sterilization processing, i.e., 95 DEG C sterilizing 15s obtain fruit vinegar fermentation liquid；
(g) ageing: by the closed ageing of fruit vinegar fermentation liquid 3 months to get fruit vinegar；
(h) it deploys and filters: sucrose and honey being taken to mix in the ratio of 1:1, the sucrose and honey of every 500ml addition 8.6g
Mixture adjusts the flavor of fruit vinegar, then by fruit juice: distilled water is diluted in the ratio of 1:10, is filtered by cellulose acetate film；
(i) it sterilizes and bottles: being sterilized using high-temperature short-time sterilization machine, i.e., 95 DEG C sterilizing 15s；By the fruit vinegar after sterilizing
Cooling bottling to get.
Claims (7)
1. a kind of preparation method of nine footpath between fields Lee's fruit vinegar beverages, it is characterised in that: the following steps are included:
(a) raw material selection and cleaning: fresh nine footpaths between fields Lee cleans and dries；
(b) caustic dip peeling is squeezed the juice with rinsing: 4-10%NaOH solution is warming up to 90-100 DEG C, impregnates nine footpath between fields Lee 70-120s, it will
Nine footpath between fields Lee are immediately placed in immersion neutralization in 0.1-0.5% hydrochloric acid solution after rinsing peeling, place into water and rinse, pulp is cut
It is broken, it squeezes, filter up to fruit juice；
(c) it digests: adding pectase, additive amount 0.02-0.08mg/100mL into fruit juice, and kept the temperature in 40-50 DEG C of water-bath
1-3h；
(d) sugar addition, acidity: first surveying fruit juice acidity with acidometer, and use fruit juice afterwards: distilled water is diluted by the amount of 1:10, is surveyed
Determine pol, acidity, sucrose or honey is added, side edged is surveyed, until the sugar content of fruit juice is 14%-18%, acidity 7.0g/L；
(e) alcoholic fermentation: the yeast liquid activated being inoculated into fruit juice and is fermented, inoculum concentration 0.05-0.11%, fermentation temperature
Degree is 20-30 DEG C, fermentation time 7-8d, total reducing sugar, total acid and alcohol content in 1 fermentation liquid is measured every 1d, to fermentation liquid
When middle alcohol content is 7%-9%vol, alcoholization is completed；Flash-sterilization processing is carried out to get alcohol fermentation liquid；
(f) it acetic fermentation: will be inoculated in alcohol fermentation liquid by the acetic acid bacteria for expanding culture, inoculum concentration 12-16%, fermentation
Temperature is 28-32 DEG C, fermentation time 6-8d, and initial alcoholic strength is 7-9%vol；Detection acetic acid content daily, works as acetic acid content
No longer rise fermentation ends, carries out flash-sterilization processing to get fruit vinegar fermentation liquid；
(g) ageing: by fruit vinegar fermentation liquid closed ageing 2-3 months to get fruit vinegar；
(h) it deploys and filters: sucrose and honey being taken to mix in the ratio of 1:1, the sucrose of every 500ml addition 6-9g and honey mixing
Object adjusts the flavor of fruit vinegar, then by fruit juice: distilled water is diluted in the ratio of 1:10, is filtered by cellulose acetate film；
(i) it sterilizes and bottles: being sterilized using high-temperature short-time sterilization machine, i.e., 95 DEG C sterilizing 15s；Fruit vinegar after sterilizing is cooling
Bottling to get.
2. a kind of preparation method of nine footpaths between fields Lee's fruit vinegar beverage according to claim 1, it is characterised in that: the step (a)
In nine footpath between fields Lee for selecting be that fructescence size is well-balanced, no mildew, without rotting and no disease and pests harm, and connect maturescent fresh nine
Footpath between fields Lee.
3. a kind of preparation method of nine footpaths between fields Lee's fruit vinegar beverage according to claim 1, it is characterised in that: the step (b)
It is that 8%NaOH solution is warming up to 95 DEG C, impregnates nine footpath between fields Lee 90s, it is molten by 0.3% hydrochloric acid is immediately placed in after nine footpath between fields Lee flushing peeling
It impregnates and neutralizes in liquid.
4. a kind of preparation method of nine footpaths between fields Lee's fruit vinegar beverage according to claim 1, it is characterised in that: the step (c)
The middle additive amount that pectase is added into fruit juice is 0.05mg/100mL, and bath temperature is 45 DEG C, time 2h.
5. a kind of preparation method of nine footpaths between fields Lee's fruit vinegar beverage according to claim 1, it is characterised in that: the step (e)
Middle yeast liquid inoculum concentration is 0.08%, fermentation temperature is 22 DEG C.
6. a kind of preparation method of nine footpaths between fields Lee's fruit vinegar beverage according to claim 1, it is characterised in that: the step (e)
It is 95 DEG C of sterilizing 15s with flash-sterilization processing in step (f).
7. a kind of preparation method of nine footpaths between fields Lee's fruit vinegar beverage according to claim 1, it is characterised in that: the step (f)
It is that will be inoculated in alcohol fermentation liquid by expanding the acetic acid bacteria of culture, inoculum concentration 12%, fermentation temperature is 30 DEG C, when fermentation
Between be 8d, initial alcoholic strength be 8%vol.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201910351744.0A CN110055153A (en) | 2019-04-28 | 2019-04-28 | A kind of preparation method of nine footpaths between fields Lee's fruit vinegar beverage |
| AU2020100814A AU2020100814A4 (en) | 2019-04-28 | 2020-05-21 | A method for preparing jiuqian plum fruit vinegar beverage |
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| CN201910351744.0A CN110055153A (en) | 2019-04-28 | 2019-04-28 | A kind of preparation method of nine footpaths between fields Lee's fruit vinegar beverage |
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| CN201910351744.0A Pending CN110055153A (en) | 2019-04-28 | 2019-04-28 | A kind of preparation method of nine footpaths between fields Lee's fruit vinegar beverage |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114933951A (en) * | 2022-06-09 | 2022-08-23 | 山西老牛湾冰滴醋酿造有限公司 | Production method of plum vinegar |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114009638A (en) * | 2021-11-03 | 2022-02-08 | 江苏食品药品职业技术学院 | Micro-fermented wolfberry fruit and hawthorn fruit beverage and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103805488A (en) * | 2014-02-28 | 2014-05-21 | 胡楚阳 | Preparation method of plum vinegar |
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2019
- 2019-04-28 CN CN201910351744.0A patent/CN110055153A/en active Pending
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Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103805488A (en) * | 2014-02-28 | 2014-05-21 | 胡楚阳 | Preparation method of plum vinegar |
Non-Patent Citations (2)
| Title |
|---|
| 成策等: "李子果粒果汁饮料加工工艺研究", 《食品与机械》 * |
| 陈丽: "李子保健果醋饮料的工艺研究", 《中国酿造》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114933951A (en) * | 2022-06-09 | 2022-08-23 | 山西老牛湾冰滴醋酿造有限公司 | Production method of plum vinegar |
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