CN110591884A - Preparation method of red date vinegar - Google Patents
Preparation method of red date vinegar Download PDFInfo
- Publication number
- CN110591884A CN110591884A CN201910856091.1A CN201910856091A CN110591884A CN 110591884 A CN110591884 A CN 110591884A CN 201910856091 A CN201910856091 A CN 201910856091A CN 110591884 A CN110591884 A CN 110591884A
- Authority
- CN
- China
- Prior art keywords
- red date
- vinegar
- red
- fermentation
- filtering
- 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.)
- Pending
Links
Classifications
-
- 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
Abstract
A method for preparing red date vinegar uses red dates as raw materials to produce red date vinegar, can utilize the advantages of high sugar content of the red dates and no need of saccharification during fermentation, saves cost, improves the additional value of the red dates, utilizes the processes of removing kernels and then crushing, reduces the bitter taste generated after crushing the kernels, shortens the time of filtering and removing residues, and improves the flavor and taste of the red date vinegar by mixed strain fermentation. The produced red date vinegar beverage has the characteristics of good taste, moderate sweet and sour taste, clear and transparent beverage, strong fruit flavor and soft taste.
Description
Technical Field
The invention relates to the field of nutritional health-care beverages, in particular to a method for preparing red date vinegar.
Background
Red dates, also known as Chinese dates, belong to the phylum angiospermae, dicotyledonae, Rhamnales, Rhamnaceae, Ziziphus. It has very high vitamin content, is reputed as natural vitamin pill, and has the functions of nourishing Yin and invigorating Yang. As recorded in the book 'Benjing' of Chinese herbal medicine, the red dates have sweet and warm taste and warm property, enter spleen and stomach meridians, and have the functions of tonifying middle-jiao and Qi, nourishing blood and tranquilization and relieving drug properties; modern pharmacology finds that the red dates contain rich nutritional ingredients such as proteins, saccharides, organic acids, vitamin A, vitamin C, various trace calcium, amino acids and the like.
Vinegar (Vinegar) is a traditional seasoning in Chinese major vegetable lines. According to the existing writing, ancient Chinese workers use wine as a starter to ferment and brew vinegar, oriental vinegar originates from China, and the history of vinegar brewing recorded by the literature is at least over three thousand years. The vinegar has effects of loosening bowel to relieve constipation, reducing weight, improving sleep quality, and promoting digestion, and can be used for relieving fatigue and relieving complications caused by common cold.
As the name suggests, the red date vinegar is brewed by using red dates or red date juice as a raw material and carrying out twice microbial fermentation on the basis of the traditional brewing process by using the modern bioengineering technology, and the red date vinegar has the benefits of both the red dates and the vinegar. Generally, the red jujube vinegar drink has the effects of resisting aging, inhibiting and reducing the formation of peroxide in the aging process of a human body, can also improve the immunity of the human body, and is particularly good for the liver.
The red date vinegar is frequently drunk by women and has the efficacy of losing weight, and the long-term drinking of the red date vinegar by women is beneficial to the regulation, the face nourishing and the weight losing.
The production method of the current red date vinegar mainly adopts a liquid submerged fermentation method, firstly red dates are cooked, pectinase is added for degradation into pulp, then juice is filtered and taken, then the pulp enters a vinification tank and wine yeast is added for vinification, then the pulp is transferred to a vinification tank for vinification, and the residual sugar is 3% -5% after the vinification. In the whole process, pectinase is used for decomposing pectin to enable the pectin to be gelatinized and then filtered, so that great inconvenience is caused to filtering, incompleteness of juice extraction is caused, the nutritional ingredients of the red dates are not fully utilized, and the problems that the taste of vinegar is sharp and sour and the fermentation speed is slow due to low residual sugar content after fermentation is finished are solved.
Disclosure of Invention
In order to overcome the defects of the prior art, the invention provides a method for making red date vinegar, which aims to solve the problems of difficult filtration and long fermentation time in the prior red date vinegar process and solve and optimize part of processes.
The invention is solved by the following technical scheme:
a preparation method of red date vinegar comprises the following steps:
a: preparing red date juice;
b: fermenting fruit wine;
c: fermenting fruit vinegar;
d: clarifying, filtering, and bottling.
Further, in the step A, selecting high-quality red dates, cleaning the red dates with flowing clear water, removing kernels after drying, crushing the red dates to be about 5 microns, adding 60-degree water for soaking for 8 hours, and filtering to obtain the red date juice.
And further, in the step B, pumping the red date juice into a saccharification tank to adjust the sugar content to 12% -14%, heating the red date juice to above 80 ℃, simultaneously stirring, keeping the temperature for 0.5-1h, sterilizing, cooling to 35-45 ℃, stopping stirring, pumping into an alcohol fermentation tank, starting stirring until the temperature of the feed liquid is 35 +/-1 ℃, inoculating 10% of activated mixed active yeast liquid into the activated mixed active yeast liquid to perform fermentation, wherein the residual sugar is more than or equal to 5 ℃, and stopping fermentation to obtain the fruit wine mash.
Further, in the step C, the fruit wine mash is injected into an acetic acid fermentation tank, and activated mixed liquid acetic acid bacteria are inoculated according to 10 percent of the fruit wine mash for liquid fermentation.
Further, in the step D, the fermented jujube vinegar is poured into a storage tank, heated for 2 minutes at 95 ℃, filtered by plate-frame multi-stage filtering equipment after being cooled, the acidity is adjusted to 3.5% -5%, and sterilized and bottled.
Compared with the prior art, the preparation method of the red date vinegar has the advantages of simple filtering step, short fermentation time, effectively shortened process time, capability of solving the problems of difficult filtering and long fermentation time in the conventional red date vinegar process, capability of solving and optimizing part of processes, reduction of enterprise production cost and improvement of economic benefit. The preparation method of the red date vinegar uses red dates as raw materials to produce the red date vinegar, can utilize the advantages of high sugar content of the red dates and no need of saccharification during fermentation, saves the cost, improves the additional value of the red dates, utilizes the advantages of removing kernels before crushing, reduces the bitter taste generated after crushing the kernels, shortens the time of filtering and removing residues, and improves the flavor and taste of the red date vinegar by fermenting mixed strains. The produced red date vinegar beverage has the characteristics of good taste, moderate sweet and sour taste, clear and transparent beverage, strong fruit flavor and soft taste.
Drawings
The accompanying drawings, which are included to provide a further understanding of the invention and are incorporated in and constitute a part of this application, illustrate embodiment(s) of the invention and together with the description serve to explain the invention without limiting the invention. In the drawings:
FIG. 1 is a schematic view of the production process of red date vinegar.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the drawings of the embodiments of the present invention. It is to be understood that the embodiments described are only a few embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the described embodiments of the invention without any inventive step, are within the scope of protection of the invention.
Example 1: referring to fig. 1, the method for making red date vinegar in this embodiment includes the following steps:
a; preparing red date juice: selecting high-quality fructus Jujubae, cleaning with flowing clear water, air drying, removing core, crushing fructus Jujubae to about 5 μm, soaking in 60 deg.C water for 8 hr, and filtering to obtain fructus Jujubae juice.
B: fermenting fruit wine: pumping the red date juice into a saccharification tank to adjust the sugar content to 12%, heating the red date juice to above 80 ℃, simultaneously stirring, keeping the temperature for 0.5h, sterilizing, cooling to 45 ℃, stopping stirring, pumping into an alcohol fermentation tank, starting stirring until the temperature of the feed liquid is 35 +/-1 ℃, inoculating activated mixed active yeast liquid according to 10% of the feed liquid, fermenting and stopping fermentation until the residual sugar is more than or equal to 5 ℃ to obtain the fruit wine mash.
C: fermenting fruit vinegar: putting the fruit wine mash into an acetic acid fermentation tank, inoculating activated mixed liquid acetic acid bacteria according to 10% of the fruit wine mash, and performing liquid fermentation.
D: clarifying and filtering: pumping fermented fructus Jujubae vinegar into storage tank, heating at 95 deg.C for 2 min, cooling, filtering with plate-frame multi-stage filtering equipment to adjust acidity to 5%, sterilizing, and bottling.
In the step A: after removing the cores, the bitter taste caused by the broken jujube kernels is avoided, and the pectinase is insoluble in water at the water temperature of 60 ℃, so that the integrity of granulation can be ensured, and the later-stage filtration and extraction are facilitated.
In the step B: the fermentation is stopped when the residual sugar is more than or equal to 5 percent after the vinification, and the high-concentration residual sugar makes the taste of the vinegar soft in the later period.
In the step C: the mixed strain is fermented, wherein the lactic acid bacteria can reduce the sour irritation of the vinegar taste.
Example 2: referring to fig. 1, the method for making red date vinegar in this embodiment includes the following steps:
a; preparing red date juice: selecting high-quality fructus Jujubae, cleaning with flowing clear water, air drying, removing core, crushing fructus Jujubae to about 5 μm, soaking in 60 deg.C water for 8 hr, and filtering to obtain fructus Jujubae juice.
B: fermenting fruit wine: pumping the red date juice into a saccharification tank to adjust the sugar content to 14%, heating the red date juice to above 80 ℃, simultaneously stirring, keeping the temperature for 1h, sterilizing, cooling to 35 ℃, stopping stirring, pumping into an alcohol fermentation tank, starting stirring until the temperature of the feed liquid is 35 +/-1 ℃, inoculating activated mixed active yeast liquid according to 10% of the feed liquid to perform fermentation, and stopping fermentation until the residual sugar content is more than or equal to 5 ℃ to obtain the fruit wine mash.
C: fermenting fruit vinegar: putting the fruit wine mash into an acetic acid fermentation tank, inoculating activated mixed liquid acetic acid bacteria according to 10% of the fruit wine mash, and performing liquid fermentation.
D: clarifying and filtering: pumping fermented fructus Jujubae vinegar into storage tank, heating at 95 deg.C for 2 min, cooling, filtering with plate-frame multi-stage filtering equipment to adjust acidity to 3.5%, sterilizing, and bottling.
Example 3: referring to fig. 1, the method for making red date vinegar in this embodiment includes the following steps:
a; preparing red date juice: selecting high-quality fructus Jujubae, cleaning with flowing clear water, air drying, removing core, crushing fructus Jujubae to about 5 μm, soaking in 60 deg.C water for 8 hr, and filtering to obtain fructus Jujubae juice.
B: fermenting fruit wine: pumping the red date juice into a saccharification tank to adjust the sugar content to 13%, heating the red date juice to above 80 ℃, simultaneously stirring, keeping the temperature for 0.8h, sterilizing, cooling to 40 ℃, stopping stirring, pumping into an alcohol fermentation tank, starting stirring until the temperature of the feed liquid is 35 +/-1 ℃, inoculating activated mixed active yeast liquid according to 10% of the feed liquid, fermenting and stopping fermentation until the residual sugar is more than or equal to 5 ℃ to obtain the fruit wine mash.
C: fermenting fruit vinegar: putting the fruit wine mash into an acetic acid fermentation tank, inoculating activated mixed liquid acetic acid bacteria according to 10% of the fruit wine mash, and performing liquid fermentation.
D: clarifying and filtering: pumping fermented fructus Jujubae vinegar into storage tank, heating at 95 deg.C for 2 min, cooling, filtering with plate-frame multi-stage filtering equipment to adjust acidity to 4%, sterilizing, and bottling.
Example 4: referring to fig. 1, the method for making red date vinegar in this embodiment includes the following steps:
a; preparing red date juice: selecting high-quality fructus Jujubae, cleaning with flowing clear water, air drying, removing core, crushing fructus Jujubae to about 5 μm, soaking in 60 deg.C water for 8 hr, and filtering to obtain fructus Jujubae juice.
B: fermenting fruit wine: pumping the red date juice into a saccharification tank to adjust the sugar content to 14%, heating the red date juice to above 80 ℃, simultaneously stirring, keeping the temperature for 0.8h, sterilizing, cooling to 42 ℃, stopping stirring, pumping into an alcohol fermentation tank, starting stirring until the temperature of the feed liquid is 35 +/-1 ℃, inoculating activated mixed active yeast liquid according to 10% of the feed liquid, fermenting and stopping fermentation until the residual sugar is more than or equal to 5 ℃ to obtain the fruit wine mash.
C: fermenting fruit vinegar: putting the fruit wine mash into an acetic acid fermentation tank, inoculating activated mixed liquid acetic acid bacteria according to 10% of the fruit wine mash, and performing liquid fermentation.
D: clarifying and filtering: pumping fermented fructus Jujubae vinegar into storage tank, heating at 95 deg.C for 2 min, cooling, filtering with plate-frame multi-stage filtering equipment to adjust acidity to 4.5%, sterilizing, and bottling.
It should be understood that while the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it will be understood by those of ordinary skill in the art that various changes in form and details may be made therein, and any combination of the various embodiments may be made therein without departing from the spirit and scope of the present invention as defined by the following claims.
Claims (5)
1. The preparation method of the red date vinegar is characterized by comprising the following steps:
a: preparing red date juice;
b: fermenting fruit wine;
c: fermenting fruit vinegar;
d: clarifying, filtering, and bottling.
2. The method for making red date vinegar according to claim 1, characterized in that: in the step A, selecting high-quality red dates, cleaning the red dates with flowing clear water, drying the red dates in the air, removing kernels, crushing the red dates to be about 5 microns, adding 60-degree water to soak the red dates for 8 hours, and filtering the mixture to obtain the red date juice.
3. The method for making red date vinegar according to claim 1, characterized in that: and in the step B, pumping the red date juice into a saccharification tank to adjust the sugar degree so that the sugar content is 12-14%, heating the red date juice to above 80 ℃, simultaneously stirring, keeping the temperature for 0.5-1h, sterilizing, cooling to 35-45 ℃, stopping stirring, pumping into an alcohol fermentation tank, starting stirring until the temperature of the feed liquid is 35 +/-1 ℃, inoculating 10% of activated mixed active yeast liquid into the activated mixed active yeast liquid according to the feed liquid, performing fermentation at the residual sugar content of more than or equal to 5 ℃, and stopping fermentation to obtain the fruit wine mash.
4. The method for making red date vinegar according to claim 1, characterized in that: and C, putting the fruit wine mash into an acetic acid fermentation tank, inoculating activated mixed liquid acetic acid bacteria according to 10% of the fruit wine mash, and performing liquid fermentation.
5. The method for making red date vinegar according to claim 1, characterized in that: and D, pumping the fermented jujube vinegar into a storage tank, heating at 95 ℃ for 2 minutes, cooling, filtering by using plate-frame multistage filtering equipment, adjusting the acidity to 3.5-5%, sterilizing and bottling.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910856091.1A CN110591884A (en) | 2019-09-11 | 2019-09-11 | Preparation method of red date vinegar |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910856091.1A CN110591884A (en) | 2019-09-11 | 2019-09-11 | Preparation method of red date vinegar |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110591884A true CN110591884A (en) | 2019-12-20 |
Family
ID=68858734
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910856091.1A Pending CN110591884A (en) | 2019-09-11 | 2019-09-11 | Preparation method of red date vinegar |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110591884A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111607482A (en) * | 2020-06-10 | 2020-09-01 | 山西中农富保醋业有限公司 | Preparation method of curdlan jujube vinegar |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102888332A (en) * | 2012-10-30 | 2013-01-23 | 白银菁润生物科技有限公司 | Preparation method of red date vinegar |
| CN106635733A (en) * | 2017-01-05 | 2017-05-10 | 山东齐国盛世酒业酿造有限公司 | Chinese jujube vinegar and preparation method thereof |
| CN106666310A (en) * | 2017-01-05 | 2017-05-17 | 山东齐国盛世酒业酿造有限公司 | Fermented red date beverage and preparation method thereof |
-
2019
- 2019-09-11 CN CN201910856091.1A patent/CN110591884A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102888332A (en) * | 2012-10-30 | 2013-01-23 | 白银菁润生物科技有限公司 | Preparation method of red date vinegar |
| CN106635733A (en) * | 2017-01-05 | 2017-05-10 | 山东齐国盛世酒业酿造有限公司 | Chinese jujube vinegar and preparation method thereof |
| CN106666310A (en) * | 2017-01-05 | 2017-05-17 | 山东齐国盛世酒业酿造有限公司 | Fermented red date beverage and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 王春霞，等: "红枣果醋发酵条件的研究", 《食品与发酵工业》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111607482A (en) * | 2020-06-10 | 2020-09-01 | 山西中农富保醋业有限公司 | Preparation method of curdlan jujube vinegar |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102524865B (en) | Litchi vinegar drink and preparation method thereof | |
| CN104621651B (en) | A kind of method utilizing multiple bacteria compound fermentation to prepare Fig Vinegar beverage | |
| CN101665751B (en) | Lemon fermented wine and preparation method thereof | |
| CN103881867B (en) | A kind of preparation method of mulberry fruit wine | |
| CN103519283A (en) | Kiwi fruit fermented beverage and preparation method and application thereof | |
| CN102399667A (en) | Plum wine and production method thereof | |
| CN103436404B (en) | Low-alcohol schisandra chinensis health care liquor and preparation method thereof | |
| CN102719350A (en) | Tea vinegar and production method thereof | |
| CN110669600A (en) | Preparation method of pumpkin beer | |
| CA2774028C (en) | Second run ginseng wine | |
| CN103589559A (en) | Production method for chaenomeles speciosa icewine | |
| JP2008194040A (en) | Method for producing alcoholic beverage using cultured root of mountain ginseng | |
| CN103087890A (en) | Method for producing mulberry liqueur | |
| CN107057990B (en) | Hawthorn health wine and preparation method thereof | |
| KR100847901B1 (en) | A method of distilled liquor containing wild ginseng-cultured tissue | |
| CN101153245B (en) | Method for producing ferment type cactus vine fruit juice liquor | |
| CN110591884A (en) | Preparation method of red date vinegar | |
| CN107475003A (en) | A kind of fermented black tea grape wine and preparation method thereof | |
| KR100790504B1 (en) | Method for preparing of alcoholic beverage using incubated wild ginseng root | |
| CN112522051B (en) | Medlar fruit wine and production process thereof | |
| CN104109591A (en) | Chinese magnoliavine fruit beer brewing method | |
| CN112538406A (en) | Formula and preparation process of roxburgh rose fruit white spirit | |
| CN111748427A (en) | Green tea beer and brewing method thereof | |
| CN110846198A (en) | Apple vinegar without pigment and preparation method thereof | |
| BR102018075782A2 (en) | LICHIA AND MATE WINE AND ITS PRODUCTION PROCESS |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination |