CN1304554C - Method for producing orignial nutrition type mulberry fruit vinegar - Google Patents
Method for producing orignial nutrition type mulberry fruit vinegar Download PDFInfo
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- CN1304554C CN1304554C CNB2004100622133A CN200410062213A CN1304554C CN 1304554 C CN1304554 C CN 1304554C CN B2004100622133 A CNB2004100622133 A CN B2004100622133A CN 200410062213 A CN200410062213 A CN 200410062213A CN 1304554 C CN1304554 C CN 1304554C
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Abstract
The present invention discloses a method for producing original nutrition type mulberry fruit vinegar, which belongs to a food processing method. The mulberry fruit vinegar is made by using deserted mulberries in a mulberry garden, wind falling mulberries, fresh mulberries and plethora mulberries as raw materials. A processing method comprises selecting mulberries, cleaning, scalding by hot water, crushing, installing in a temperature control fermentation tank, and adding active alcohol yeast liquid for alcohol fermentation, and acetic acid bacteria yeast liquid for fast and continuous deep layer acetic fermentation. The materials are allotted and covered to an acetification tank for sealing, and are brewed for 6 months in the temperature of 19 DEG C. Finally, non-heat sterilization processing is carried out by a rare earth ultrasonic transducer of 800 to 100 watt, and materials are subpackaged. The present invention adopts low temperature fermentation spawn and mycose molecules for protection, and nutrient components of a large quantity of antioxidation substances, multi-amino acids, etc. contained in mulberries are protected in a maximum extent in an entire working process. The mulberry fruit vinegar has the advantages of clear and transparent performance, fragrance, pure mouth feel, long term storage and convenience for eating. The present invention has the efficiency of promoting blood circulation, softening blood vessel, improving stomach intestine functions, nourishing and moistening the skin, etc. The generation of overoxidation lipide is suppressed, the senility of a human body is prevented, and the present invention has a good cancer prevention effect.
Description
Technical field
The invention belongs to food-processing method, relate in particular to a kind of making method of prototroph mulberries fruit vinegar.
Background technology
Along with the raising of people's living standard, noticeable change has also taken place in diet style, and people are in taste during food, no longer satisfies itself or energy requirement, but pursues product nutrient contg and nourishing function.Vinegar is indispensable seasoning food in people's daily life, and vinegar can improve a poor appetite, and improves the specific absorption of nutritive ingredient in the food, and is popular to people deeply.But the existing vinegar overwhelming majority is that raw material is produced with grain, not only will consume a large amount of grain, and the vinegar kind of producing is also single, and China is that a grain consumes big country, and it is very important to the long-term stability of country to save food.China's fruit aboundresources, but a lot of fruit fails to make full use of, even cause serious waste.Mulberry fruit is the health fruit of vegetal pole horn of plenty, include 18 seed amino acids, wherein the amino acid of considerable part be human body must and can't natural synthetic in the body, particularly include multiple antioxidant and help activating cells, the people is promoted longevity, be suitable for the elderly especially, but geriatric diseases such as preventing hypertension, hyperlipidemia, hyperglycemia and ypotension, the be known as star of international third generation fruit is good protective foods, and is in very great demand in the international market.The successive dynasties book on Chinese herbal medicine claims that mulberries are " holy fruit ", claim that mulberry tree is " Shenmu County, east ".As far back as 1988, mulberry fruit promptly was published as medicine, eats dual-purpose fruit by the Ministry of Health.But the mulberries fruit maturation is concentrated, and storage tolerance not after adopting very easily rots, and causes significant wastage, demands processing and utilization urgently, and the mulberries fruit vinegar is exactly important processing approach.
Existing fruit vinegar is a raw material with apple, pears etc. mostly; adopt traditional method to produce; many nutritive ingredients exhaust, and have lost the characteristics and the nutrition of fruit vinegar, are that raw material does not appear in the newspapers fruit vinegar production and nutrition protection as yet in conjunction with the method for making orignial nutrition type mulberry fruit vinegar with mulberries.
Summary of the invention
The object of the invention is to provide a kind of making method of prototroph mulberries fruit vinegar, it is characterized in that: described mulberries fruit vinegar utilizes sericulture garden to abandon mulberries, fallen mulberry, eats fruit mulberry surplus mulberries raw is that raw material is made;
The making method of described prototroph mulberries fruit vinegar comprises the steps:
(1) mulberries is selected, removed sick rotten fruit, clean, dry surface-moisture;
(2) the hot water blanching that the mulberries usefulness that step (1) is obtained is 80-95 ℃ 1-3 minute;
(3) mulberries that step (2) is obtained are crushed to 0.5-1.6mm;
(4) product that step (3) is obtained is packed in the temperature controlled fermentation jar, 1-10wt% by raw material weight adds active alcohol yeast juice, carry out zymamsis, leavening temperature is controlled at 11-29 ℃, the timing in preceding 36-48 hour at fermentation initial stage feeds sterile air, ethanol content reaches 5-9wt% after 3-5 days, changes in the acetify jar;
(5) product that step (4) is obtained is inserted deep ventilation and is continuously fermented in the acetify jar, and the 4-12wt% that presses raw material adds the acetic bacteria mother liquor, carries out fast acetic fermentation 24-48 hour continuously.Leavening temperature is controlled at 28-41 ℃.
(6) product that step (5) is obtained carries out the siphon filtration;
(7) product that step (6) is obtained adds trehalose and the heavy 1-5wt% salt mixing of raw material of the heavy 1-3wt ‰ of raw material, carries out after-ripening in 5-7 days, obtains the vinegar unstrained spirits;
(8) the vinegar unstrained spirits that step (7) is obtained carries out sample examination, tentatively allocates according to detecting index and fragrance, taste and color;
(9) the product sealing that step (8) is obtained placed 10-19 ℃ of following ageing 1-6 month;
(10) obtain Normal juice mulberries fruit vinegar after the product adsorption filtration that step (9) is obtained;
(11) the product sample examination that step (10) is obtained carries out product preparing according to detected result, fragrance, taste and color;
(12) product that step (11) is obtained can carry out non-heat sterilization processing by device with 800-100 watt of rare earth acoustic transducer, and carries out packing.
Beneficial effect of the present invention is: it adopts low temperature fermentation bacterial classification, trehalose molecule protection, the non-heat sterilization of rare earth acoustic transducer energy device; on the basis of at utmost preserving the original nutritive ingredient of mulberries; utilize mulberries to produce the mulberries fruit vinegar; mulberries nutrition is changed over to be able to prolonged preservation, instant edible in the fruit vinegar.Give much attention to the protection of nutrition in the whole course of processing and preserve, the mulberries fruit vinegar that obtains is as clear as crystal, glossy, does not have precipitation, and is haze-free, has the distinctive fragrance of mulberries, and tart flavour is soft, does not stimulate, and slightly salty slightly sweet, mouthfeel is pure, and aftertaste is long.The mulberries fruit vinegar that this kind method is produced contains a large amount of antioxidant, 18 seed amino acids, 5 kinds of carbohydrates (comprising monose and disaccharide), the organic acid more than 16 kinds, the ester class of flavour, alcohols, phenols, di-acetyl, 3-oxobutanol.Have the promotion blood circulation, eliminate human-body fatigue, vessel softening prevents arteriosclerosis, hypertension, diabetes, and control is fat, improves gastrointestinal function, effects such as skin care, and the energy LPO inhibitor prevents human senility, and the effect that gives protection against cancer is preferably arranged.
Embodiment
The invention provides a kind of making method of nutritional type mulberries fruit vinegar.This mulberries fruit vinegar utilizes sericulture garden to abandon mulberries, fallen mulberry, eats fruit mulberry surplus mulberries raw is that raw material is made; Its making method comprises the steps:
(1) mulberries is selected, removed sick rotten fruit, clean, dry surface-moisture;
(2) the hot water blanching that the mulberries usefulness that step (1) is obtained is 80-95 ℃ 1-3 minute;
(3) mulberries that step (2) is obtained are crushed to 0.5-1.6mm;
(4) product that step (3) is obtained is packed in the temperature controlled fermentation jar, 1-10wt% by raw material weight adds active alcohol yeast juice, carry out zymamsis, leavening temperature is controlled at 11-29 ℃, should regularly feed sterile air in preceding 36-48 hour of the fermentation initial stage, when ethanol content reaches 5-9wt%, change in the acetify jar after 3-5 days;
(5) product that step (4) is obtained is inserted deep ventilation and is continuously fermented in the acetify jar, and the 4-12wt% that presses raw material adds the acetic bacteria mother liquor, carries out fast acetic fermentation 24-48 hour continuously.Leavening temperature is controlled at 28-41 ℃.
(6) product that step (5) is obtained carries out the siphon filtration;
(7) product that step (6) is obtained adds trehalose and the heavy 1-5wt% salt mixing of raw material of the heavy 1-3wt ‰ of raw material, carries out after-ripening in 5-7 days, obtains the vinegar unstrained spirits;
(8) the vinegar unstrained spirits that step (7) is obtained carries out sample examination, tentatively allocates according to detecting index and fragrance, taste and color;
(9) the product sealing that step (8) is obtained placed 10-19 ℃ of following ageing 1-6 month;
(10) obtain Normal juice mulberries fruit vinegar after the product adsorption filtration that step (9) is obtained;
(11) the product sample examination that step (10) is obtained carries out product preparing according to detected result and fragrance, taste, color etc.;
(12) product that step (11) is obtained can carry out non-heat sterilization processing by device with 800-100 watt of rare earth acoustic transducer, and carries out packing.
Exemplifying specific embodiment is below further specified the inventive method.
Embodiment 1
The making of prototroph mulberries fruit vinegar comprises the steps:
(1) mulberries are selected, the sick rotten fruit in place to go is cleaned, and drenches dried surface-moisture;
(2) mulberries that step (1) is obtained were with 95 ℃ hot water blanching 3 minutes;
(3) mulberries that step (2) is obtained are crushed to 1.6mm;
(4) product that step (3) is obtained is packed in the temperature controlled fermentation jar, 10wt% by raw material weight adds 2.614 active alcohol yeast juices, carry out zymamsis, leavening temperature is controlled at 29 ℃, the timings in preceding 48 hours at fermentation initial stage feed sterile air, ethanol content reaches 9wt% after 5 days, changes in the acetify jar;
(5) product that step (4) is obtained is inserted special deep ventilation and is continuously fermented in the acetify jar, adds preferred 1.41 acetic bacteria mother liquors by the 12wt% of raw material, carries out fast continuously acetic fermentation 48 hours.Leavening temperature is controlled at 41 ℃.
(6) product that step (5) is obtained carries out the siphon filtration;
(7) product that step (6) is obtained adds trehalose (3wt ‰ that raw material is heavy) and salt (5wt% that raw material is heavy) mixing, carries out after-ripening in 7 days, obtains the vinegar unstrained spirits;
(8) the vinegar unstrained spirits that step (7) is obtained carries out sample examination, tentatively allocates according to detecting index and fragrance, taste, color etc.;
(9) the product sealing that step (8) is obtained places 19 ℃ of following ageing 6 months;
(10) the product adsorption filtration that step (9) is obtained;
(11) the product sample examination that step (10) is obtained carries out product preparing according to detected result and fragrance, taste, color etc.;
(12) product that step (11) is obtained can carry out non-heat sterilization processing by device with 100 watts of rare earth acoustic transducers, and carries out packing.
Embodiment 2
The making of nutritional type mulberries fruit vinegar comprises the steps:
(1) mulberries are selected, the sick rotten fruit in place to go is cleaned, and drenches dried surface-moisture;
(2) mulberries that step (1) is obtained were with 80 ℃ hot water blanching 1 minute;
(3) mulberries that step (2) is obtained are crushed to 0.5mm;
(4) product that step (3) is obtained is packed in the temperature controlled fermentation jar, 1wt% by raw material weight adds 2.614 active alcohol yeast juices, carry out zymamsis, leavening temperature is controlled at 11 ℃, the timings in preceding 36 hours at fermentation initial stage feed sterile air, ethanol content reaches 5wt% after 3 days, changes in the acetify jar;
(5) product that step (4) is obtained is inserted special deep ventilation and is continuously fermented in the acetify jar, adds preferred 1.41 acetic bacteria mother liquors by the 4wt% of raw material, carries out fast continuously acetic fermentation 24 hours.Leavening temperature is controlled at 28 ℃.
(6) product that step (5) is obtained carries out the siphon filtration;
(7) product that step (6) is obtained adds trehalose (1wt ‰ that raw material is heavy) and salt (1wt% that raw material is heavy) mixing, carries out after-ripening in 6 days, obtains the vinegar unstrained spirits;
(8) the vinegar unstrained spirits that step (7) is obtained carries out sample examination, tentatively allocates according to detecting index and fragrance, taste, color etc.;
(9) the product sealing that step (8) is obtained places 10 ℃ of following ageing 1 month;
(10) the product adsorption filtration that step (9) is obtained;
(11) the product sample examination that step (10) is obtained carries out product preparing according to detected result and fragrance, taste, color etc.;
(12) product that step (11) is obtained can carry out non-heat sterilization processing by device with 800 watts of rare earth acoustic transducers, and carries out packing.
Embodiment 3
The making of nutritional type mulberries fruit vinegar comprises the steps:
(1) mulberries are selected, the sick rotten fruit in place to go is cleaned, and drenches dried surface-moisture;
(2) mulberries that step (1) is obtained were with 90 ℃ hot water blanching 2 minutes;
(3) mulberries that step (2) is obtained are crushed to 1mm;
(4) product that step (3) is obtained is packed in the temperature controlled fermentation jar, 3wt% by raw material weight adds 2.614 active alcohol yeast juices, carry out zymamsis, leavening temperature is controlled at 20 ℃, the timings in preceding 40 hours at fermentation initial stage feed sterile air, ethanol content reaches 4wt% after 3 days, changes in the acetify jar;
(5) product that step (4) is obtained is inserted special deep ventilation and is continuously fermented in the acetify jar, adds preferred 1.41 acetic bacteria mother liquors by the 4wt% of raw material, carries out fast continuously acetic fermentation 26 hours.Leavening temperature is controlled at 36 ℃.
(6) product that step (5) is obtained carries out the siphon filtration;
(7) product that step (6) is obtained adds trehalose (2wt ‰ that raw material is heavy) and salt (3wt% that raw material is heavy) mixing, carries out after-ripening in 6 days, obtains the vinegar unstrained spirits;
(8) the vinegar unstrained spirits that step (7) is obtained carries out sample examination, tentatively allocates according to detecting index and fragrance, taste, color etc.;
(9) the product sealing that step (8) is obtained places 15 ℃ of following ageing 3 months;
(10) the product adsorption filtration that step (9) is obtained;
(11) the product sample examination that step (10) is obtained carries out product preparing according to detected result and fragrance, taste, color etc.;
(12) product that step (11) is obtained can carry out non-heat sterilization processing by device with 800 watts of rare earth acoustic transducers, and carries out packing.
The foregoing description only is that preferred implementation of the present invention is described, and is not that design of the present invention and scope are limited.
Claims (1)
1. the making method of a prototroph mulberries fruit vinegar is characterized in that: described mulberries fruit vinegar utilizes sericulture garden to abandon mulberries, fallen mulberry, eats the superfluous mulberries of fruit mulberry raw is that raw material is made; The making method of described prototroph mulberries fruit vinegar comprises the steps:
(1) mulberries is selected, removed sick rotten fruit, clean, dry surface-moisture;
(2) the hot water blanching that the mulberries usefulness that step (1) is obtained is 80-95 ℃ 1-3 minute;
(3) mulberries that step (2) is obtained are crushed to 0.5-1.6mm;
(4) product that step (3) is obtained is packed in the temperature controlled fermentation jar, 1-10wt% by raw material weight adds active alcohol yeast juice, carry out zymamsis, leavening temperature is controlled at 11-29 ℃, the timing in preceding 36-48 hour at fermentation initial stage feeds sterile air, ethanol content reaches 5-9wt% after 3-5 days, changes in the acetify jar;
(5) product that step (4) is obtained is inserted deep ventilation and is continuously fermented in the acetify jar, and the 4-12wt% that presses raw material adds the acetic bacteria mother liquor, carries out fast acetic fermentation 24-48 hour continuously, and leavening temperature is controlled at 28-41 ℃;
(6) product that step (5) is obtained carries out the siphon filtration;
The trehalose of the 1-3wt ‰ of the product adding raw material weight that (7) step (6) is obtained and the 1-5wt% salt mixing of raw material weight carry out after-ripening in 5-7 days, obtain the vinegar unstrained spirits;
(8) the vinegar unstrained spirits that step (7) is obtained carries out sample examination, tentatively allocates according to detecting index and fragrance, taste and color;
(9) the product sealing that step (8) is obtained placed 10-19 ℃ of following ageing 1-6 month;
(10) obtain Normal juice mulberries fruit vinegar after the product adsorption filtration that step (9) is obtained;
(11) the product sample examination that step (10) is obtained carries out product preparing according to detected result, fragrance, taste and color;
(12) product that step (11) is obtained can carry out non-heat sterilization processing by device with 800-100 watt of rare earth acoustic transducer, and carries out packing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2004100622133A CN1304554C (en) | 2004-06-30 | 2004-06-30 | Method for producing orignial nutrition type mulberry fruit vinegar |
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| Application Number | Priority Date | Filing Date | Title |
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| CNB2004100622133A CN1304554C (en) | 2004-06-30 | 2004-06-30 | Method for producing orignial nutrition type mulberry fruit vinegar |
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| CN1587370A CN1587370A (en) | 2005-03-02 |
| CN1304554C true CN1304554C (en) | 2007-03-14 |
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| CNB2004100622133A Expired - Fee Related CN1304554C (en) | 2004-06-30 | 2004-06-30 | Method for producing orignial nutrition type mulberry fruit vinegar |
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Families Citing this family (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101323832B (en) * | 2008-07-18 | 2012-06-06 | 秦立山 | Edible mulberry health vinegar |
| CN101412960B (en) * | 2008-11-05 | 2012-01-25 | 西南大学 | Method for brewing mulberry vinegar beverage by one-step fermentation method |
| DE112011101761A5 (en) * | 2010-05-25 | 2013-03-14 | Dr. Hielscher Gmbh | Process for the aftertreatment of a vinegar obtained by fermentation |
| CN102373142A (en) * | 2010-08-25 | 2012-03-14 | 镇江市恒康调味品厂 | Postmaturation process for brewing fermentation substrate of edible vinegar |
| CN103103104B (en) * | 2011-11-11 | 2015-03-18 | 西南科技大学 | Mulberry fermented fruit vinegar and process thereof |
| CN103981078B (en) * | 2014-05-12 | 2015-11-11 | 广东庭颢药业股份有限公司 | Mulberries fruit vinegar and preparation method thereof |
| CN104140922B (en) * | 2014-08-02 | 2015-11-18 | 六安市三江生物科技有限公司 | A kind of making method of Mulberry fruit vinegar beverage |
| CN105199936A (en) * | 2015-09-30 | 2015-12-30 | 安徽韵沣农业发展有限公司 | Processing technique of mulberry fruit vinegar |
| CN105733913A (en) * | 2016-04-15 | 2016-07-06 | 朱世超 | Mulberry and moringa fruit vinegar and preparation method thereof |
| CN107488572A (en) * | 2017-08-28 | 2017-12-19 | 李双利 | The vinegar and its preparation technology of one breeding kidney protect liver |
| CN108660051A (en) * | 2018-06-06 | 2018-10-16 | 安徽工程大学 | A kind of mulberry fruit rice vinegar and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1451740A (en) * | 2002-04-12 | 2003-10-29 | 生吉萍 | Process for producing winter jujibe vinegar |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1451740A (en) * | 2002-04-12 | 2003-10-29 | 生吉萍 | Process for producing winter jujibe vinegar |
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| CN1587370A (en) | 2005-03-02 |
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