CN1174089C - Process for producing winter jujibe vinegar - Google Patents
Process for producing winter jujibe vinegar Download PDFInfo
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- CN1174089C CN1174089C CNB021168482A CN02116848A CN1174089C CN 1174089 C CN1174089 C CN 1174089C CN B021168482 A CNB021168482 A CN B021168482A CN 02116848 A CN02116848 A CN 02116848A CN 1174089 C CN1174089 C CN 1174089C
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- vinegar
- winter jujube
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Abstract
The present invention relates to a method for producing winter jujube vinegar, which comprises the following steps: winter jujubes are put into a temperature control fermentation tank after being pulverized to the diameter of 12MM; 5 % of yeast liquid of the weight of the raw materials is added to implement alcohol fermentation under the condition of 30 DEG C; the raw materials are stirred for 3 times every day in the process of fermentation, and the fermentation is stopped 5 days later; the obtained product is put into an acetification tank, and 10% of acetic acid mother liquid of the weight of the raw material is added to the acetification tank to implement acetic acid fermentation under the condition of 35 DEG C; the raw materials are stirred for 3 times every day in the process of the fermentation, and the fermentation is carried out for 15 days; 3% of salt of the weight of the raw materials is added to be uniformly stirred, and after-ripening processing is carried out for 6 days to prepare vinegar substrates; the first path of vinegar is prepared by showering to be used as the finished product of raw vinegar after the obtained vinegar substrates are put into a vinegar showering cylinder and tail vinegar is added to be soaked for 24 hours; the second path of vinegar is prepared by showering after clear water or the first path of vinegar is soaked for 24 hours; the obtained vinegar is prepared into the fresh winter jujube vinegar; and the sterilizing processing and the canning are carried out after the sealed aging of the fresh winter jujube vinegar is carried out for 2 months.
Description
Technical field
The present invention puts it briefly and relates to a kind of working method of food, relates in particular to a kind of making method of winter jujube vinegar.
Background technology
Vinegar is indispensable seasoning food in people's daily life, vinegar can improve a poor appetite, improve the specific absorption of nutritive ingredient in the food, aspect health care, have the effect of preventing cold, weaving arteriosclerosis, hypertension and coronary heart disease, therefore quite be subjected to people's welcome at home and abroad.But the raw material that existing edible vinegar production is adopted is grain normally, adopt the edible vinegar of grain-production not worry a large amount of grain of consumption, the edible vinegar kind of producing is also comparatively single, and China is a grain consumption big country, and it is very important to the long term growth of country to save food.China still is the producing country of a winter jujube simultaneously, the winter jujube with its color and luster U.S., mouthfeel is good, the winter jujube is big, juice is many, epidermis is thin, little, crisp sweet good to eat, the crisp no slag of jujube nuclear and enjoy great prestige the four seas, be a kind of extremely famous and precious rare winter jujube product, the height of its nutritive value, the hat of kind of jujube class winter jujube product surplus ranking 260, single winter jujube of winter jujube can weigh 48 the gram, its winter jujube sugar content is about 32.2%, vitamin contents 303mg/100g, winter jujube glue content is 0.286%, fibre content is 1.747%, and iron level is 0.2mg/100g, and zinc content is 2.83mg/kg.In the course of processing of winter jujube, can produce a large amount of winter fructus cornis and winter jujube nuclear, fail to be made full use of, cause great waste.But for various reasons, China is lower to harvesting, preservation, the working ability of winter jujube, annual all can produce large quantities of inferior winter jujube, the wind winter jujube that falls, but the shelf-time of winter jujube is shorter, fresh-keeping being difficult for.Because the winter jujube is difficult for standing storage under natural environmental condition, the phenomenon of variable color usually can take place, rotting, going bad causes waste and loss.
Summary of the invention
The object of the present invention is to provide a kind of utilize inferior winter jujube, wind to fall making method that winter jujube, winter fructus corni and winter jujube nuclear produces winter jujube vinegar as raw material.
The making method of winter jujube vinegar of the present invention comprises the steps:
(1) the winter jujube is cleaned, selects;
(2) the winter jujube that step (1) is obtained is crushed to 18-6mm;
(3) product that step (2) is obtained places the temperature controlled fermentation jar, the 4-6% that presses raw material weight adds yeast juice, carry out zymamsis, leavening temperature is controlled at 28-30 ℃, in alcoholic fermentation process every day to raw material stirring 2-5 time, when alcohol weight reaches 6-7% in the raw material or fermentation stop after 3-5 days;
(4) product that step (3) is obtained places the acetify jar, and the 8-12% that presses raw material weight adds acetic acid mother liquor, carries out acetic fermentation, and leavening temperature is controlled at 30-35 ℃, and ferment 10-15 days to raw material stirring 2-5 time every day in the acetic fermentation process;
(5) in the product that step (4) obtains, add salt and stir, carry out 5-6 days after-ripening, obtain the vinegar unstrained spirits by the 2-3% of raw material weight;
(6) the vinegar unstrained spirits that step (5) is obtained places vinegar showering cylinder to add the immersion of tail vinegar after 12-24 hour, drenches first vinegar as the living vinegar of finished product, adds clear water again or last time drenched the two road vinegar that to soak after 12-24 hour, drenches two road vinegar;
(7) each road vinegar that step (6) is obtained carries out sample examination respectively, according to fragrance, taste, color and every physical and chemical index each road vinegar is allocated, and obtains fresh winter jujube vinegar;
(8) the fresh winter jujube vinegar that step (7) is obtained carries out 1-2 month ageing hermetically;
(9) product that step (8) is obtained carries out germicidal treatment, and carries out canned.
The making method of winter jujube vinegar of the present invention, the winter jujube of wherein said step (2) is crushed to 12mm, and described winter jujube is winter jujube or winter jujube.
The weight percent that adds acetic acid mother liquor in the making method of winter jujube vinegar of the present invention, wherein said step (4) is 10%.
The making method of winter jujube vinegar of the present invention, wherein said step (8) comprise that also the filtering method of siphon removes wherein precipitated impurities, make vinegar liquid limpid.
The making method of winter jujube vinegar of the present invention, wherein said step (9) is for being heated to 90 ℃ and be incubated 10 minutes.
The making method of winter jujube vinegar of the present invention, wherein said step (9) is a ultra-violet sterilization.
Advantage of the present invention and the positive winter jujube of imitating are: it adopts special process to extract winter jujube vinegar from the winter jujube, make the winter jujube vinegar of producing under natural environmental condition, to store the long period, and be easy to carry, because the control of the temperature of the whole course of processing suitably, can obtain as clear as crystal, glossiness winter jujube vinegar through above-mentioned processing treatment, it has the distinctive fragrance of winter jujube, and tart flavour is soft, does not stimulate, sense of taste is pure and mild, delicate flavour slightly, and do not have precipitation, haze-free.
Embodiment
Embodiment 1
The making method of winter jujube vinegar comprises the steps:
(1) the winter jujube is cleaned, selects;
(2) the winter jujube that step (1) is obtained is crushed to about 12mm, and the size of particle size after cracking can have influence on zymamsis and acetic fermentation, and broken granularity is big, and the air flow abundance helps acetic fermentation, but is unfavorable for zymamsis, and utilization ratio of raw materials is also lower;
(3) product that step (2) is obtained places the temperature controlled fermentation jar, press 5% of raw material weight and add yeast juice, carry out zymamsis, leavening temperature is controlled at 30 ℃, stop alcohol to raw material stirring 4 times every day when alcohol weight reaches 7% in the raw material or after fermenting 5 days in alcoholic fermentation process;
(4) product that step (3) is obtained places the acetify jar, presses 10% of raw material weight and adds acetic acid mother liquor, carries out acetic fermentation, and leavening temperature is controlled at 34 ℃, and ferment 15 day to raw material stirring 35 times every day in the acetic fermentation process;
(5) in the product that step (4) obtains, add salt and stir, carry out 6 days after-ripening, obtain the vinegar unstrained spirits by 3% of raw material weight;
(6) the vinegar unstrained spirits that step (5) is obtained places vinegar showering cylinder to add the immersion of tail vinegar after 24 hours, drenches first vinegar as the living vinegar of finished product, adds clear water again or last time drenched the two road vinegar that to soak after 24 hours, drenches two road vinegar;
(7) each road vinegar that step (6) is obtained carries out sample examination respectively, according to fragrance, taste, color and every physical and chemical index each road vinegar is allocated, and obtains fresh winter jujube vinegar;
(8) the fresh winter jujube vinegar that step (7) is obtained carries out 1 month ageing hermetically, as occurring precipitation in the winter jujube vinegar, can adopt the filtering method of siphon to remove wherein precipitated impurities in the process of ageing, makes vinegar liquid limpid;
(9) product that step (8) is obtained carries out the ultra-violet sterilization processing, and carries out canned.
Can obtain as clear as crystal, glossiness winter jujube vinegar through above-mentioned processing treatment, it has the distinctive fragrance of winter jujube, and tart flavour is soft, does not stimulate, and sense of taste is pure and mild, delicate flavour slightly, and do not have precipitation, haze-free.
Embodiment 2
The making method of winter jujube vinegar comprises the steps:
(1) the winter jujube is cleaned, selects;
(2) the winter jujube that step (1) is obtained is crushed to about 18mm;
(3) product that step (2) is obtained places the temperature controlled fermentation jar, press 4% of raw material weight and add yeast juice, carry out zymamsis, leavening temperature is controlled at 28 ℃, stop when in raw material alcohol weight reach 6% or ferment 5 day after raw material stirring 2 times every day in alcoholic fermentation process;
(4) product that step (3) is obtained places the acetify jar, presses 10% of raw material weight and adds acetic acid mother liquor, carries out acetic fermentation, and leavening temperature is controlled at 35 ℃, and ferment 10 day to raw material stirring 5 times every day in the acetic fermentation process;
(5) in the product that step (4) obtains, add salt and stir, carry out 5 days after-ripening, obtain the vinegar unstrained spirits by 2% of raw material weight;
(6) the vinegar unstrained spirits that step (5) is obtained places vinegar showering cylinder to add the immersion of tail vinegar after 12 hours, drenches first vinegar as the living vinegar of finished product, adds clear water again or last time drenched the two road vinegar that to soak after 4 hours, drenches two road vinegar;
(7) each road vinegar that step (6) is obtained carries out sample examination respectively, according to fragrance, taste, color and every physical and chemical index each road vinegar is allocated, and obtains fresh winter jujube vinegar;
(8) the fresh winter jujube vinegar that step (7) is obtained carries out 1 month ageing hermetically, as precipitated impurities occurring in the winter jujube vinegar, can adopt the filtering method of siphon to remove wherein impurity in the process of ageing, makes vinegar liquid limpid;
(9) product that step (8) is obtained carries out the ultra-violet sterilization processing, and carries out canned.
Can obtain as clear as crystal, glossiness winter jujube vinegar through above-mentioned processing treatment, it has the distinctive fragrance of winter jujube, and tart flavour is soft, does not stimulate, and sense of taste is pure and mild, delicate flavour slightly, and do not have precipitation, haze-free.
Embodiment recited above is described preferred implementation of the present invention, is not that design of the present invention and scope are limited, and the content that the present invention asks for protection all is documented in claims.
Claims (6)
1. the making method of winter jujube vinegar is characterized in that comprising the steps:
(1) the winter jujube is cleaned, selects;
(2) the winter jujube that step (1) is obtained is crushed to 18-6mm;
(3) product that step (2) is obtained places the temperature controlled fermentation jar, the 4-6% that presses raw material weight adds yeast juice, carry out zymamsis, leavening temperature is controlled at 28-30 ℃, in alcoholic fermentation process every day to raw material stirring 2-5 time, when alcohol weight reaches 6-7% in the raw material or fermentation stop after 3-5 days;
(4) product that step (3) is obtained places the acetify jar, and the 8-12% that presses raw material weight adds acetic acid mother liquor, carries out acetic fermentation, and leavening temperature is controlled at 30-35 ℃, and ferment 10-15 days to raw material stirring 2-5 time every day in the acetic fermentation process;
(5) in the product that step (4) obtains, add salt and stir, carry out 5-6 days after-ripening, obtain the vinegar unstrained spirits by the 2-3% of raw material weight;
(6) the vinegar unstrained spirits that step (5) is obtained places vinegar showering cylinder to add the immersion of tail vinegar after 12-24 hour, drenches first vinegar as the living vinegar of finished product, adds clear water again or last time drenched the two road vinegar that to soak after 12-24 hour, drenches two road vinegar;
(7) each road vinegar that step (6) is obtained carries out sample examination respectively, according to fragrance, taste, color and every physical and chemical index each road vinegar is allocated, and obtains fresh winter jujube vinegar;
(8) the fresh winter jujube vinegar that step (7) is obtained carries out 1-2 month ageing hermetically;
(9) product that step (8) is obtained carries out germicidal treatment, and carries out canned.
2. the making method of winter jujube vinegar according to claim 1 is characterized in that the winter jujube of described step (2) is crushed to 12mm.
3. the making method of winter jujube vinegar according to claim 2 is characterized in that the weight percent of adding acetic acid mother liquor in the described step (4) is 10%.
4. the making method of winter jujube vinegar according to claim 3 is characterized in that described step (8) comprises that also the filtering method of siphon removes wherein precipitated impurities, makes vinegar liquid limpid.
5. according to the making method of any one described winter jujube vinegar in the claim 1 to 4, it is characterized in that described step (9) is for being heated to 90 ℃ and be incubated 10 minutes.
6. according to the making method of any one described winter jujube vinegar in the claim 1 to 4, it is characterized in that described step (9) is ultra-violet sterilization.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB021168482A CN1174089C (en) | 2002-04-12 | 2002-04-12 | Process for producing winter jujibe vinegar |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB021168482A CN1174089C (en) | 2002-04-12 | 2002-04-12 | Process for producing winter jujibe vinegar |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1451740A CN1451740A (en) | 2003-10-29 |
| CN1174089C true CN1174089C (en) | 2004-11-03 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB021168482A Expired - Fee Related CN1174089C (en) | 2002-04-12 | 2002-04-12 | Process for producing winter jujibe vinegar |
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| Country | Link |
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| CN (1) | CN1174089C (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106434259A (en) * | 2016-10-19 | 2017-02-22 | 李寒冰 | Hovenia acerba vinegar and preparation method thereof |
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|---|---|---|---|---|
| CN1304554C (en) * | 2004-06-30 | 2007-03-14 | 申琳 | Method for producing orignial nutrition type mulberry fruit vinegar |
| CN1298833C (en) * | 2004-07-15 | 2007-02-07 | 天津科技大学 | Red date juice fermented vinegar and fermentation thereof |
| CN101536797B (en) * | 2009-04-17 | 2013-10-16 | 河北华鹏科技开发有限公司 | Concentrated golden-silk jujube vinegar drink and brewing method thereof |
| CN101536798B (en) * | 2009-04-17 | 2013-10-16 | 河北华鹏科技开发有限公司 | Strengthened golden-silk jujube vinegar drink and brewing method thereof |
| CN101831376B (en) * | 2010-05-13 | 2012-05-23 | 宣城市中良枣业有限责任公司 | Method for producing composite date and flower vinegar |
| CN101869333B (en) * | 2010-05-28 | 2012-10-03 | 食品行业生产力促进中心 | Jujube-acetic acid beverage and processing technic thereof |
| CN104473258B (en) * | 2014-12-10 | 2017-01-04 | 山东省食品发酵工业研究设计院 | Fructus Jujubae vinegar beverage and the method extracting polysaccharide from winter jujub is produced from Fructus Jujubae Fructus Jujubae slag |
| CN106047644A (en) * | 2016-08-10 | 2016-10-26 | 济南卢氏农业科技有限公司 | Technology for producing vinegar through brewing smoked jujubes |
| CN106399038A (en) * | 2016-11-08 | 2017-02-15 | 陈亮 | Health-care rice vinegar and production method thereof |
-
2002
- 2002-04-12 CN CNB021168482A patent/CN1174089C/en not_active Expired - Fee Related
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106434259A (en) * | 2016-10-19 | 2017-02-22 | 李寒冰 | Hovenia acerba vinegar and preparation method thereof |
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| CN1451740A (en) | 2003-10-29 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| ASS | Succession or assignment of patent right |
Owner name: SHENG JIPING; SHEN LIN; LI JINQI Free format text: FORMER OWNER: LI JINQI Effective date: 20030811 |
|
| C41 | Transfer of patent application or patent right or utility model | ||
| TA01 | Transfer of patent application right |
Effective date of registration: 20030811 Applicant after: Sheng Jiping Applicant after: Shen Lin Applicant after: Li Jinqi Applicant before: Li Jinqi |
|
| 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 | ||
| C19 | Lapse of patent right due to non-payment of the annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |