CN1287165A - Carrot vinegar and its making process - Google Patents
Carrot vinegar and its making process Download PDFInfo
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- CN1287165A CN1287165A CN 00124900 CN00124900A CN1287165A CN 1287165 A CN1287165 A CN 1287165A CN 00124900 CN00124900 CN 00124900 CN 00124900 A CN00124900 A CN 00124900A CN 1287165 A CN1287165 A CN 1287165A
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- enzyme
- vinegar
- dauci sativae
- radix dauci
- carrot
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- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
- Seasonings (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
Carrot vinegar is made by using carrot as main material and amylase, glycosidase, pectinase, calcium chloride and dry yeast as supplementary material and through liquefication, sacharification and fermentation. It has both seasoning effect of vinegar and rich nutrients of carrot.
Description
The present invention relates to a kind of carrot vinegar and preparation technology thereof, relating to a kind of specifically is raw material by Radix Dauci Sativae, vinegar that is used to eat and preparation technology thereof that process saccharification, fermentative preparation form.
At present, along with the raising of people's living standard, health care consciousness is constantly strengthened.Modern medicine points out that edible vinegar has and effects such as stomach, appetizing, vessel softening, spleen-and-stomach-invigorating human body, on the other hand. Radix Dauci Sativae is as a kind of vegetables with high nutritive value, it contains multivitamin and mineral substance, the content of carotene is very abundant especially, Radix Dauci Sativae energy coronary blood flow increasing, reducing blood-fat, hypotensive, improve the human body antitumor immunity simultaneously in addition and eliminate cancer cells indirectly, prevent nyctalopia, functions such as pachylosis and various cancer cards.The fruit vinegar that has occurred some health cares now on the market, as, cider vinegar, preserved plum vinegar, red date vinegar etc. have been subjected to the human consumer and have welcome widely.And vegetable vinegar is still blank.Therefore developing carrot vinegar thirsts for promising.
The object of the present invention is to provide a kind of is raw material by Radix Dauci Sativae, not only has the seasoning appetizing effect of vinegar but also has carrot vinegar and the preparation technology thereof that the abundant nutrition of Radix Dauci Sativae is worth through what saccharification, fermentative preparation formed.
The object of the present invention is achieved like this: it is to be main raw material by Radix Dauci Sativae, a kind of carrot vinegar through amylase, saccharifying enzyme, polygalacturonase, calcium chloride and dry yeast liquefaction, saccharification and fermentative preparation form is characterized in that the consumption of calcium chloride, dry yeast is respectively the 0.1-0.2% of Radix Dauci Sativae weight; The consumption of yellow soda ash is 0.002 ‰ of a Radix Dauci Sativae weight; Every gram Radix Dauci Sativae need be used an amylase 8 unit of enzyme, 200 unit of enzyme of saccharifying enzyme, 120 unit of enzyme of polygalacturonase.
With the said ratio is the technology of a kind of carrot vinegar of feedstock production, it is characterized in that by following method preparation: earlier the Radix Dauci Sativae of cleaning is pulverized the back and add the yellow soda ash mixing, add amylase, calcium chloride again through 60-70 ℃ of liquefaction 30 minutes, after adding saccharifying enzyme, polygalacturonase 45-50 ℃ saccharification 2-4 hour, press filtration, discard filter residue, filtrate is gone out behind the enzyme, add dry yeast and adjust the wine degree to 2-2.5 degree %, through made ethanol content reach 6 degree % in 12-24 hour 28-35 ℃ of fermentation, inoculation is equivalent to the acetic bacteria of vinegar liquid 10%, under 30-34 ℃ with 0.06-0.08m
3/ hr wind speed oxygenation 50-70 hour is filtered, and filtrate promptly gets a kind of carrot vinegar behind sterilization and disinfection.
The present invention compared with prior art, it is of high nutritive value, the abundant nutrition that has not only had the seasoning health-care effect of vinegar but also had a Radix Dauci Sativae is worth, but also abundant raw material is with low cost.
Further specify the present invention below in conjunction with embodiment
The present invention is feedstock production with the Radix Dauci Sativae.
Embodiment 1
Take by weighing Radix Dauci Sativae 100kg, after cleaning and pulverizing, add yellow soda ash 0.29 mixing, add amylase 40g, calcium chloride 100g again 65 ℃ of liquefaction 30 minutes, add saccharifying enzyme 40g, polygalacturonase 60g in 48 ℃ of saccharification after 3 hours, press filtration discards filter residue, and filtrate is gone out behind the enzyme, add dry yeast 100g and adjust wine degree to 2 degree %, made ethanol content reach 6 degree % in 18 hours at 30 ℃ of bottom fermentations, inoculation 10g acetic bacteria, under 32 ℃ with 0.07m
3/ hr wind speed oxygenation 60 hours is filtered, and filtrate promptly gets a kind of carrot vinegar behind sterilization and disinfection.Wherein, polygalacturonase is that Guangzhou Milky Way distant sky zymin factory produces the distant sky 34 polygalacturonases; Amylase, saccharifying enzyme are that Xingtai zymin factory produces product; Yeast: the red Yi Jiaomuchang in Dongguan, Guangdong Province produces; Acetic bacteria: 101 curing acetic bacteria and our factory's acetic acid juices are made in Shanghai.
Claims (2)
1, a kind of carrot vinegar, it is to be main raw material by Radix Dauci Sativae, a kind of carrot vinegar through amylase, saccharifying enzyme, polygalacturonase, calcium chloride and dry yeast liquefaction, saccharification and fermentative preparation form is characterized in that the consumption of calcium chloride, dry yeast is respectively the 0.1-0.2% of Radix Dauci Sativae weight; The consumption of yellow soda ash is 0.002 ‰ of a Radix Dauci Sativae weight; Every gram Radix Dauci Sativae need be used an amylase 8 unit of enzyme, 200 unit of enzyme of saccharifying enzyme, 120 unit of enzyme of polygalacturonase.
2, a kind of preparation technology who implements claim 1, it is characterized in that by following method preparation: earlier the Radix Dauci Sativae of cleaning is pulverized the back and add the yellow soda ash mixing, add amylase, calcium chloride again through 60-70 ℃ of liquefaction 30 minutes, after adding saccharifying enzyme, polygalacturonase 45-50 ℃ saccharification 2-4 hour, press filtration, discard filter residue, filtrate is gone out behind the enzyme, add dry yeast and adjust the wine degree to 2-2.5 degree %, through made ethanol content reach 6 degree % in 12-24 hour 28-35 ℃ of fermentation, inoculation is equivalent to the acetic bacteria of vinegar liquid 10%, under 30-34 ℃ with 0.06-0.08m
3/ hr wind speed oxygenation 50-70 hour is filtered, and filtrate promptly gets a kind of carrot vinegar behind sterilization and disinfection.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 00124900 CN1287165A (en) | 2000-09-25 | 2000-09-25 | Carrot vinegar and its making process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 00124900 CN1287165A (en) | 2000-09-25 | 2000-09-25 | Carrot vinegar and its making process |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1287165A true CN1287165A (en) | 2001-03-14 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 00124900 Pending CN1287165A (en) | 2000-09-25 | 2000-09-25 | Carrot vinegar and its making process |
Country Status (1)
| Country | Link |
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| CN (1) | CN1287165A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104263627A (en) * | 2014-10-22 | 2015-01-07 | 哈尔滨艾博雅食品科技开发有限公司 | Making method of undaria pinnitafida rice vinegar |
| CN104263626A (en) * | 2014-10-21 | 2015-01-07 | 哈尔滨艾博雅食品科技开发有限公司 | Manufacturing method of pumpkin rice vinegar |
| CN104856155A (en) * | 2015-04-29 | 2015-08-26 | 合肥康龄养生科技有限公司 | Fermented carrot flavoring juice prepared by fermentation broth carrying dumpling type fermentation body and preparation method thereof |
| CN104872750A (en) * | 2015-04-29 | 2015-09-02 | 合肥康龄养生科技有限公司 | Cherry and mulberry and carrot combined sports beverage prepared from fermentation liquor carrying dumpling-type fermentation body and preparation method of beverage |
| CN106047640A (en) * | 2016-08-04 | 2016-10-26 | 徐州工程学院 | Yellow peach-carrot-containing composite fruit vinegar and preparation method thereof |
-
2000
- 2000-09-25 CN CN 00124900 patent/CN1287165A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104263626A (en) * | 2014-10-21 | 2015-01-07 | 哈尔滨艾博雅食品科技开发有限公司 | Manufacturing method of pumpkin rice vinegar |
| CN104263627A (en) * | 2014-10-22 | 2015-01-07 | 哈尔滨艾博雅食品科技开发有限公司 | Making method of undaria pinnitafida rice vinegar |
| CN104856155A (en) * | 2015-04-29 | 2015-08-26 | 合肥康龄养生科技有限公司 | Fermented carrot flavoring juice prepared by fermentation broth carrying dumpling type fermentation body and preparation method thereof |
| CN104872750A (en) * | 2015-04-29 | 2015-09-02 | 合肥康龄养生科技有限公司 | Cherry and mulberry and carrot combined sports beverage prepared from fermentation liquor carrying dumpling-type fermentation body and preparation method of beverage |
| CN106047640A (en) * | 2016-08-04 | 2016-10-26 | 徐州工程学院 | Yellow peach-carrot-containing composite fruit vinegar and preparation method thereof |
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