CN110437960A - A kind of production method of Roxburgh rose vinegar - Google Patents
A kind of production method of Roxburgh rose vinegar Download PDFInfo
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- CN110437960A CN110437960A CN201910663603.2A CN201910663603A CN110437960A CN 110437960 A CN110437960 A CN 110437960A CN 201910663603 A CN201910663603 A CN 201910663603A CN 110437960 A CN110437960 A CN 110437960A
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- roxburgh rose
- vinegar
- tank body
- rose vinegar
- production method
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/024—Preparation of other alcoholic beverages by fermentation of fruits other than botanical genus Vitis
Abstract
The invention discloses a kind of production methods of Roxburgh rose vinegar, comprising the following steps: S1, cleaning are sieved and washed；S2, juicing；S3, mixing；S4, fermentation；S5, clarification；S6, ultra high temperature short time sterilization；S7, freezing；S8, filtering；It is S9, filling；S10, storage.To solve the vinegar that the prior art uses the brewing of solid grain, do not have nutrient contained by Single Roxburgh Rose Fruit, technical matters used need to fill Sai with ceramic vessel, infect vulnerable to miscellaneous bacteria, brewing time length and at high cost, the not high problem of nutritive value.
Description
Technical field
The present invention relates to Roxburgh rose vinegar manufacture technology fields, are related to a kind of production method of Roxburgh rose vinegar.
Background technique
Rosa roxburghii Tratt (Rosa roxbunghii) is the perennial machaka of rosaceae, scientific name rosa roxburghii, also known as the fruit for sending the spring to return
It is real, it is the nutrition treasure fruit of healthcare.Rosa roxburghii Tratt is grown on 800 meters -1600 meters of Guizhou In China height above sea level of hillside, cheuch, the raised path through fields more
And river bank, it is the distinctive wild fruit in Guizhou mountainous area.In the neighbour province boundary mountain area in Guizhou Province, also there is growth.In recent years, Guizhou
There is the artificial growth of large area with neighbouring province.Rosa roxburghii Tratt is wild undershrub, opens pink, red or wine-colored April to June
Flower, summer flower autumn are real.Fruit is mostly oblate spherical shape, and transverse diameter is generally 2 centimetres to 4 centimetres, and August to September fruit maturation is in yellow,
Sometimes band blush.Pulp is crisp, has strong fragranced after mature.There are many small corn on pericarp, custom is referred to as " Rosa roxburghii Tratt ".Fruit
Interior vitamin C rich in, content are 400 times of apple, 500 times of orange, 10 times of Kiwi berry.Referred to as " Victoria C it
King ".E race rich in and P family vitamin, can enhance myocardial viability, reduce blood pressure in Rosa roxburghii Tratt；Contained glycocide and amino
The ingredients such as acid, can expelling phlegm and arresting coughing.The above-mentioned nutritional ingredient of Rosa roxburghii Tratt is easily absorbed by the body, and improves a poor appetite, and has protective effect to liver；
The symptoms such as Rosa roxburghii Tratt is cool in nature, and energy heat-clearing is calm, and improvement is had a dizzy spell；Rosa roxburghii Tratt energy atherosclerosis is eaten, carcinogen is inhibited
The formation of nitrosamine, thus cancer-resisting；So Rosa roxburghii Tratt has good edible value and medical value.Rosa roxburghii Tratt has been used to make
Make thorn pear wine.This wine has the peat-reek of Rosa roxburghii Tratt rich in nutritional ingredients such as Vc, is rich in tannin, but bitter taste is heavier, mouthfeel is temporary
Shi Wei is received by more crowds.
In the prior art using the vinegar of solid grain brewing, do not have nutrient contained by Single Roxburgh Rose Fruit, technical staff used
Skill need to fill Sai with ceramic vessel, infect vulnerable to miscellaneous bacteria, brewing time is long and at high cost, and nutritive value is not high.
Summary of the invention
In order to solve the disadvantage that the above prior art and shortcoming, primary and foremost purpose of the invention are to provide a kind of Roxburgh rose vinegar
Production method.
The technical scheme is that a kind of production method of Roxburgh rose vinegar,
The following steps are included:
S1, cleaning are sieved and washed: fresh Single Roxburgh Rose Fruit being rinsed and cleaned, and removes the corn and sepal of Single Roxburgh Rose Fruit；
S2, juicing: the Rosa roxburghii Tratt after sieving and washing in step S1 is sent to Cracking squeezer and carries out broken juice；
S3, mixing: Rosa roxburghi Juice obtained in auxiliary material white granulated sugar and step S2 is subjected to mixing according to the weight proportion of 1:1.5 and is stirred
It mixes, obtains Rosa roxburghii Tratt vinegar fermented grain；
S4, fermentation: being added mother of vinegar for Rosa roxburghii Tratt vinegar fermented grain obtained in step S3, and be made within fermentation 30 days in aerobic fermentation tank
Roxburgh rose vinegar, 19 ~ 21 DEG C of fermentation temperature；
S5, clarification: clarification aid is added in Rosa roxburghii Tratt vinegar liquid in step S4 and is clarified；
S6, ultra high temperature short time sterilization: the Roxburgh rose vinegar clear liquid of step S5 is sent into superhigh temp instant sterilizer and is sterilized；
S7, freezing: the thorn pear wine after sterilizing in step S6 being sent in refrigerated cylinder and is cooled down, 7 degree under zero temperature, the time 6 ~ 7
Hour；
S8, filtering: the Roxburgh rose vinegar after freezing in step S7 is sent in accurate filter and is filtered；
It is S9, filling: it is filling that the Roxburgh rose vinegar after secondary filter in step S8 being sent to racking room；
S10, storage: the bottled Roxburgh rose vinegar in step S9 is sent to workshop storage 8-10 months.
The step S5 fermentation is that oxyphie is protected from light fermentation.
The step S7 ultra high temperature short time sterilization temperature is 150 DEG C, and preheating-sterilizing-cooling overall process time is 8s.
Aerobic fermentation tank in the step S4 includes:
Tank body, sealing cover and circulating pump；
The tank body upper opening；
The sealing cover is connect with the tank body upper opening removable seal；
The pump entry is connected to by pipeline with tank base, and circulating-pump outlet is connected to by pipeline with tank body top.
The sealing cover is opened weekly once, and mother of vinegar will be added in circulating pump thorn in tank body is opened while sealing cover is opened
Pears vinegar fermented grain is extracted into top of the tank circulation three times from tank base.
The aerobic fermentation tank further include:
Breather valve；
The breather valve is connected to by pipeline with tank body top.
The tank base is inverted conical shape, and circulating pump is connected to by pipeline with tank body lower part vertex.
The outlet of the junction on the circulating-pump outlet and tank body top is equipped with atomizer.
The beneficial effects of the present invention are:
Compared with prior art, the present invention removes impurity removing by first cleaning Rosa roxburghii Tratt, then Rosa roxburghii Tratt is squeezed the juice, by white granulated sugar and Rosa roxburghii Tratt
Juice, which is mixed in a certain ratio, obtains Rosa roxburghii Tratt vinegar fermented grain, and Rosa roxburghii Tratt vinegar fermented grain addition yeast ferments in aerobic fermentation tank obtains Roxburgh rose vinegar, and
It is clarified by clarification aid, Roxburgh rose vinegar is sterilized by ultra high temperature short time sterilization, descend to be dissolved in the egg of water by room temperature by freezing
White matter is precipitated from Roxburgh rose vinegar, is then filtered precipitating by filtering.The Roxburgh rose vinegar that the present invention produces is direct using Rosa roxburghi Juice
Brewing avoids the complicated dress Sai of solid brewing, steps on and filtering technique, Roxburgh rose vinegar period are shorter；Make raw material with Rosa roxburghii Tratt, does not have to grain
Food also has the fragrance of Rosa roxburghii Tratt to reduce costs, and the present invention uses the thorn rich in a variety of nutriments such as vitamin Cs
Pear juice directly makes Roxburgh rose vinegar, solves the large-scale processing Utilizing question of Single Roxburgh Rose Fruit, to conceding the land to forestry achievement is consolidated, supports
It precisely shakes off poverty, support the big health action of the whole people that there is positive meaning.This technology avoids the tradition complexity that solid grain makes vinegar
Technique, the aerobic fermentation tank fermentation of use, is not easy to be infected by external miscellaneous bacteria, can industrialized production, the period is short.
Detailed description of the invention
Fig. 1 is aerobic fermentation jar structure schematic diagram of the invention.
Specific embodiment
With reference to the accompanying drawing and invention is described further in specific embodiment:
A kind of production method of Roxburgh rose vinegar,
The following steps are included:
S1, cleaning are sieved and washed: fresh Single Roxburgh Rose Fruit being rinsed and cleaned, and removes the corn and sepal of Single Roxburgh Rose Fruit, uses Single Roxburgh Rose Fruit
Sieving-washing machine is sieved and washed to clean, Single Roxburgh Rose Fruit sieving-washing machine Patent No. 201520717932.8；
S2, juicing: the Rosa roxburghii Tratt after sieving and washing in step S1 is sent to Cracking squeezer and carries out broken juice；
S3, mixing: Rosa roxburghi Juice obtained in auxiliary material white granulated sugar and step S2 is subjected to mixing according to the weight proportion of 1:1.5 and is stirred
It mixes, obtains Rosa roxburghii Tratt vinegar fermented grain, the acetic acid degree highest that this ratio obtains；
S4, fermentation: being added mother of vinegar for Rosa roxburghii Tratt vinegar fermented grain obtained in step S3, and be made within fermentation 30 days in aerobic fermentation tank
Roxburgh rose vinegar, 19 ~ 21 DEG C of fermentation temperature, total acidity has strong fragrance up to 50g/L；
S5, clarification: clarification aid is added in Rosa roxburghii Tratt vinegar liquid in step S4 and is clarified；
S6, ultra high temperature short time sterilization: the Roxburgh rose vinegar clear liquid of step S5 is sent into superhigh temp instant sterilizer and is sterilized；
S7, freezing: the thorn pear wine after sterilizing in step S6 being sent in refrigerated cylinder and is cooled down, 7 degree under zero temperature, the time 6 ~ 7
Hour, freezing can make pectin and protein molecule Distance Shortened, polymerize precipitating of uniting and mention significantly to keep vinegar body as clear as crystal
High filtration effect；
S8, filtering: the Roxburgh rose vinegar after freezing in step S7 is sent in accurate filter and is filtered, the mesh of microfroc filter can
Up to nanoscale, the much cleaner safety of vinegar liquid can be made；
It is S9, filling: it is filling that the Roxburgh rose vinegar after secondary filter in step S8 is sent to racking room, filling includes wash bottle, tank bottle, etc.
Process, it is filling essentially identical with traditional vinegar；
S10, storage: the bottled Roxburgh rose vinegar in step S9 is sent to workshop storage 8-10 months, this process can make Roxburgh rose vinegar mouth
Feel softer, fragrance is more rich.
The present invention removes impurity removing by first cleaning Rosa roxburghii Tratt, then Rosa roxburghii Tratt is squeezed the juice, by white granulated sugar and Rosa roxburghi Juice by certain ratio
Example mixing obtains Rosa roxburghii Tratt vinegar fermented grain, and Rosa roxburghii Tratt vinegar fermented grain addition yeast ferments in aerobic fermentation tank obtains Roxburgh rose vinegar, and is helped by clarification
Agent clarification, is sterilized Roxburgh rose vinegar by ultra high temperature short time sterilization, and the protein of water will be dissolved under room temperature from Rosa roxburghii Tratt by freezing
It precipitates in vinegar, is then filtered precipitating by filtering.The Roxburgh rose vinegar that the present invention produces directly is made using Rosa roxburghi Juice, avoids
The complicated dress Sai of solid brewing, it steps on and filtering technique, Roxburgh rose vinegar period are shorter；Make raw material with Rosa roxburghii Tratt, is reduced without grain
Cost also has the fragrance of Rosa roxburghii Tratt, and the present invention uses the Blackthorn pear fruit-juice rich in a variety of nutriments such as vitamin Cs direct
Roxburgh rose vinegar is made, solves the large-scale processing Utilizing question of Single Roxburgh Rose Fruit, to consolidating conceding the land to forestry achievement, support precisely shakes off poverty,
Support the big health action of the whole people that there is positive meaning.This technology avoids traditional complicated technology that solid grain makes vinegar, uses
The fermentation of aerobic fermentation tank, be not easy to be infected by external miscellaneous bacteria, can industrialized production, the period is short.
The step S5 fermentation is that oxyphie is protected from light fermentation.
While guaranteeing that fermentation material is converted into acetic acid by oxidation, avoid generating core under the action of light by being protected from light
Flavine generates stink.
The step S7 ultra high temperature short time sterilization temperature is 150 DEG C, and preheating-sterilizing-cooling overall process time is 8s.Make vinegar
Liquid completed preheating in 8 seconds moments, and 150 °C of ultra-high temperature sterilizations, the physical process of fast cooling keeps bacterium instantaneous death dangerous
To the greatest extent.
Aerobic fermentation tank in the step S4 includes: tank body 1, sealing cover 2 and circulating pump 4；It opens on 1 top of tank body
Mouthful；The sealing cover 2 is connect with the 1 upper opening removable seal of tank body；4 entrance of circulating pump passes through pipeline and tank body
The connection of 1 bottom, the outlet of circulating pump 4 are connected to by pipeline with 1 top of tank body.
In use, fermentation material 3 is packed into tank body 1, shuts sealing cover 2 and carry out fermentation generation ethyl alcohol, periodically open sealing
Lid 2 enters oxygen in tank body 1, and then opening circulating pump 4 makes oxidation of ethanol be converted into vinegar, and so circulation is until all ethyl alcohol turn
Until turning to acetic acid.
The sealing cover 2 is opened weekly once, and circulating pump 4 is opened while sealing cover 2 is opened mother of vinegar is added in tank body 1
Rosa roxburghii Tratt vinegar fermented grain be extracted at the top of tank body 1 and recycled three times from 1 bottom of tank body.
Ethyl alcohol is completely converted into acetic acid in the fermentation time for guaranteeing fermentation in 30 days, manpower uses minimum.
The aerobic fermentation tank further include: breather valve 6；The breather valve 6 is connected to by pipeline with 1 top of tank body.
When shutting sealing cover 2, the fermentation of fermentation material 3, which can generate gas, makes 1 air pressure inside of tank body be greater than external pressure, if not
Exhaust, when people opens sealing cover 2, gas can fiercely go out tank body 1, generate to people dangerous.Using breather valve 6, when in tank body 1
When portion's air pressure is greater than external pressure, 1 internal gas of tank body can be discharged by breather valve 6, reduce by 1 air pressure inside of tank body.
1 bottom of tank body is inverted conical shape, and circulating pump 4 is connected to by pipeline with 1 lower vertex of tank body.
1 bottom of tank body of inverted conical shape makes fermentation material 3 be become by gravity to what is gathered with 1 lower vertex of tank body
Gesture, the fermentation material 3 in tank body 1 can be recycled by 1 lower vertex of tank body by circulating pump 4 completely, and will not also be in tank body 1
Residual is arranged at bottom.
The outlet of the outlet of circulating pump 4 and the junction on 1 top of tank body is equipped with atomizer 5.
Atomizer 5 can make the liquid particles sprayed smaller, increase the contact area with oxygen, to increase oxidation
Efficiency makes ethyl alcohol be converted into acetic acid faster.
The above content is a further detailed description of the present invention in conjunction with specific preferred embodiments, and it cannot be said that
Specific implementation of the invention is only limited to these instructions.For those of ordinary skill in the art to which the present invention belongs, In
Under the premise of not departing from present inventive concept, a number of simple deductions or replacements can also be made, all shall be regarded as belonging to of the invention
Protection scope.
Claims (8)
1. a kind of production method of Roxburgh rose vinegar,
It is characterized in that,
The following steps are included:
S1, cleaning are sieved and washed: fresh Single Roxburgh Rose Fruit being rinsed and cleaned, and removes the corn and sepal of Single Roxburgh Rose Fruit；
S2, juicing: the Rosa roxburghii Tratt after sieving and washing in step S1 is sent to Cracking squeezer and carries out broken juice；
S3, mixing: Rosa roxburghi Juice obtained in auxiliary material white granulated sugar and step S2 is subjected to mixing according to the weight proportion of 1:1.5 and is stirred
It mixes, obtains Rosa roxburghii Tratt vinegar fermented grain；
S4, fermentation: being added mother of vinegar for Rosa roxburghii Tratt vinegar fermented grain obtained in step S3, and be made within fermentation 30 days in aerobic fermentation tank
Roxburgh rose vinegar, 19 ~ 21 DEG C of fermentation temperature；
S5, clarification: clarification aid is added in Rosa roxburghii Tratt vinegar liquid in step S4 and is clarified；
S6, ultra high temperature short time sterilization: the Roxburgh rose vinegar clear liquid of step S5 is sent into superhigh temp instant sterilizer and is sterilized；
S7, freezing: the Roxburgh rose vinegar after sterilizing in step S6 being sent in refrigerated cylinder and is cooled down, 7 degree under zero temperature, the time 6 ~ 7
Hour；
S8, filtering: the Roxburgh rose vinegar after freezing in step S7 is sent in accurate filter and is filtered；
It is S9, filling: it is filling that the Roxburgh rose vinegar after secondary filter in step S8 being sent to racking room；
S10, storage: the bottled Roxburgh rose vinegar in step S9 is sent to workshop storage 8-10 months.
2. the production method of Roxburgh rose vinegar according to claim 1,
It is characterized in that,
The step S5 fermentation is that oxyphie is protected from light fermentation.
3. the production method of Roxburgh rose vinegar according to claim 1,
It is characterized in that,
The step S6 ultra high temperature short time sterilization temperature is 150 DEG C, and preheating-sterilizing-cooling overall process time is 8s.
4. the production method of Roxburgh rose vinegar according to claim 1,
It is characterized in that,
Aerobic fermentation tank in the step S4 includes:
Tank body (1), sealing cover (2) and circulating pump (4)；
Tank body (1) upper opening；
The sealing cover (2) connect with the tank body (1) upper opening removable seal；
Circulating pump (4) entrance is connected to by pipeline with tank body (1) bottom, and circulating pump (4) outlet passes through pipeline and tank body (1)
Top connection.
5. the production method of Roxburgh rose vinegar according to claim 4,
It is characterized in that,
The sealing cover is opened weekly once, and mother of vinegar will be added in circulating pump Roxburgh rose vinegar in tank body is opened while sealing cover is opened
Unstrained spirits is extracted into top of the tank circulation more than three times from tank base.
6. the production method of Roxburgh rose vinegar according to claim 4,
It is characterized in that,
The aerobic fermentation tank further include:
Breather valve (6)；
The breather valve (6) is connected to by pipeline with tank body (1) top.
7. the production method of Roxburgh rose vinegar according to claim 4,
It is characterized in that,
Tank body (1) bottom is inverted conical shape, and circulating pump (4) is connected to by pipeline with tank body (1) lower vertex.
8. according to the production method of Roxburgh rose vinegar described in claim 4 to 7 any one,
It is characterized in that,
The outlet of circulating pump (4) outlet and the junction on tank body (1) top is equipped with atomizer (5).
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910663603.2A CN110437960A (en) | 2019-07-23 | 2019-07-23 | A kind of production method of Roxburgh rose vinegar |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910663603.2A CN110437960A (en) | 2019-07-23 | 2019-07-23 | A kind of production method of Roxburgh rose vinegar |
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| CN110437960A true CN110437960A (en) | 2019-11-12 |
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Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1314090A (en) * | 2000-03-22 | 2001-09-26 | 陆震云 | Producing product from plant waste material |
| CN101380130A (en) * | 2008-10-20 | 2009-03-11 | 季晓燕 | Rosa roxburghii vinegar beverage and preparation method thereof |
| CN104073419A (en) * | 2014-06-10 | 2014-10-01 | 南京泽朗农业发展有限公司 | Single roxburgh rose fruit vinegar drink and preparation method thereof |
| CN104651208A (en) * | 2015-02-04 | 2015-05-27 | 贵州海科实业发展有限公司 | Roxburgh rose seasoning vinegar and production method thereof |
| CN107858260A (en) * | 2017-11-23 | 2018-03-30 | 沿河安发刺梨生态开发有限公司 | A kind of preparation method of Rosa roxburghii fruit vinegar |
| CN107937239A (en) * | 2017-12-14 | 2018-04-20 | 湖北建始天龙实业有限公司 | One kind leaching vinegar fermentation device |
| CN108085234A (en) * | 2016-11-23 | 2018-05-29 | 敖云霞 | A kind of preparation method of roxburgh rose vinegar beverage |
-
2019
- 2019-07-23 CN CN201910663603.2A patent/CN110437960A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1314090A (en) * | 2000-03-22 | 2001-09-26 | 陆震云 | Producing product from plant waste material |
| CN101380130A (en) * | 2008-10-20 | 2009-03-11 | 季晓燕 | Rosa roxburghii vinegar beverage and preparation method thereof |
| CN104073419A (en) * | 2014-06-10 | 2014-10-01 | 南京泽朗农业发展有限公司 | Single roxburgh rose fruit vinegar drink and preparation method thereof |
| CN104651208A (en) * | 2015-02-04 | 2015-05-27 | 贵州海科实业发展有限公司 | Roxburgh rose seasoning vinegar and production method thereof |
| CN108085234A (en) * | 2016-11-23 | 2018-05-29 | 敖云霞 | A kind of preparation method of roxburgh rose vinegar beverage |
| CN107858260A (en) * | 2017-11-23 | 2018-03-30 | 沿河安发刺梨生态开发有限公司 | A kind of preparation method of Rosa roxburghii fruit vinegar |
| CN107937239A (en) * | 2017-12-14 | 2018-04-20 | 湖北建始天龙实业有限公司 | One kind leaching vinegar fermentation device |
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