CN1371986A - Process for producing no-precipitate edible vinegar - Google Patents
Process for producing no-precipitate edible vinegar Download PDFInfo
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- CN1371986A CN1371986A CN 02110105 CN02110105A CN1371986A CN 1371986 A CN1371986 A CN 1371986A CN 02110105 CN02110105 CN 02110105 CN 02110105 A CN02110105 A CN 02110105A CN 1371986 A CN1371986 A CN 1371986A
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- vinegar
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Abstract
The production process of sedimentless edible vinegar includes the following steps: alcoholic fermentation of raw material, making acetic acid fermentation, filtering to obtain primary vinegar liquor; dissolving sodium alginate whose amount of dissolution is 0.1% of total amount of primary vinegar liquor and pouring the dissolved sodium alginate into vinegar liquor; uniformly stirring and mixing them, standing still for 4 hr. and filtering; dissolving 0.03% of chitosan and pouring the dissolved chitosan into vinegar liquor, standing still for 48 hr., filtering to obtain the invented product, then aseptic bottling.
Description
Technical field
The present invention relates to food, a kind of process for producing no-precipitate edible vinegar of accurately saying so.
Background technology
Vinegar is an indispensable seasonings during people live.But vinegar easily produces throw out between the shelf lives, and this phenomenon influences the edibleness of vinegar, has a strong impact on the exterior quality of vinegar simultaneously.This phenomenon is to need a great problem that solves in the vinegar production field, for these years, and the technical scheme that those skilled in the art are researching and solving always.
Summary of the invention
Purpose of the present invention provides a kind of process for producing no-precipitate edible vinegar, and it can eliminate the vinegar deposited phenomenon, has no side effect, and does not influence the edibleness of vinegar, improves the exterior quality of vinegar by a relatively large margin, and production cost is low, makes the vinegar clear.
The present invention is for achieving the above object, be achieved through the following technical solutions: a kind of process for producing no-precipitate edible vinegar, with raw material after zymamsis again through acetic fermentation, carry out then filtering the first time and obtain vinegar liquid, pour mixing and stirring in the vinegar liquid into after getting the 0.03-0.4% sodium alginate dissolving of filtering back vinegar liquid total amount for the first time, leave standstill 3-8 hour after-filtration, get the 0.016-0.1% chitosan that filters back vinegar liquid total amount for the first time again, pour into after the dissolving in the vinegar liquid, leave standstill 40-52 hour after-filtration, obtain no-precipitate edible vinegar and carry out aseptic filling.
The 0.03-0.4% sodium alginate of described vinegar liquid total amount can be with ten times water dissolution.
The chitosan of the 0.016-0.1% of described acetic acid total amount can adopt the dilute acetic acid dissolving.
Described sodium alginate is the 0.08-0.16% of vinegar liquid total amount preferably.
Described chitosan is the 0.024-0.04% of vinegar liquid total amount preferably.
The present invention finds through a large amount of experiments, add sodium alginate and chitosan in vinegar liquid after, just impel the albumen in the vinegar and the colloidalmaterial of formation to be adsorbed and sedimentation, the colloid concentration in the vinegar liquid no longer increases, no longer, precipitate the purpose that forms thereby reach control in conjunction with forming precipitation.Sodium alginate described in the present invention is a Seaweed Extract, has the ability of very strong absorption cationic substance after water-soluble, the adsorbable colloidalmaterial that has positive charge.Chitosan can be the shrimp shell extract, is natural high molecular substance, is dissolved in dilute acid soln, can adsorb the colloidalmaterial that has negative charge in solution.The no-precipitate edible vinegar that adopts technology of the present invention to make when leaving standstill after-filtration, all filters out sodium alginate and chitosan, does not remain in the no-precipitate edible vinegar liquid.The present invention adds the order of sodium alginate and chitosan and can exchange, and does not influence to eliminate sedimentary effect.Sodium alginate that the present invention adopts in production technique and chitosan dosage, described best amount ranges cost under the prerequisite that is effective is minimum, adds sodium alginate and chitosan more and easily remains in the vinegar liquid, and production cost is increased.Contribution of the present invention is, has selected two kinds of materials of sodium alginate and chitosan for use, has eliminated the throw out of vinegar, and vinegar is had no side effect.
The advantage of production technique of the present invention is as follows: can eliminate the vinegar deposited phenomenon, have no side effect, not influence the edibleness of vinegar, can increase substantially the exterior quality of vinegar, production cost is low, the vinegar clear.
Embodiment
A kind of process for producing no-precipitate edible vinegar, with raw material after zymamsis again through acetic fermentation, carry out then filtering the first time and obtain vinegar liquid, pour mixing and stirring in the vinegar liquid into after getting the 0.1% sodium alginate dissolving of filtering back vinegar liquid total amount for the first time, leave standstill 4 hours after-filtration, get 0.03% chitosan that filters back vinegar liquid total amount for the first time again, pour into after the dissolving in the vinegar liquid, leave standstill 48 hours after-filtration, obtain no-precipitate edible vinegar and carry out aseptic filling.
Claims (5)
1, a kind of process for producing no-precipitate edible vinegar, with raw material after zymamsis again through acetic fermentation, carry out then filtering the first time and obtain vinegar liquid, it is characterized in that: pour mixing and stirring in the vinegar liquid into after getting the 0.03-0.4% sodium alginate dissolving of filtering back vinegar liquid total amount for the first time, leave standstill 3-8 hour after-filtration, get the 0.016-0.1% chitosan that filters back vinegar liquid total amount for the first time again, pour into after the dissolving in the vinegar liquid, leave standstill 40-52 hour after-filtration, obtain no-precipitate edible vinegar and carry out aseptic filling.
2, a kind of process for producing no-precipitate edible vinegar according to claim 1 is characterized in that: the 0.03-0.4% sodium alginate of vinegar liquid total amount can be with ten times water dissolution.
3, a kind of process for producing no-precipitate edible vinegar according to claim 1, the chitosan of the 0.016-0.1% of acetic acid total amount can adopt the dilute acetic acid dissolving.
4, a kind of process for producing no-precipitate edible vinegar according to claim 1, it is characterized in that: sodium alginate is the 0.08-0.16% of vinegar liquid total amount preferably.
5, a kind of process for producing no-precipitate edible vinegar according to claim 1, it is characterized in that: chitosan is the 0.024-0.04% of vinegar liquid total amount preferably.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB021101051A CN1169939C (en) | 2002-03-12 | 2002-03-12 | Process for producing no-precipitate edible vinegar |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB021101051A CN1169939C (en) | 2002-03-12 | 2002-03-12 | Process for producing no-precipitate edible vinegar |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1371986A true CN1371986A (en) | 2002-10-02 |
| CN1169939C CN1169939C (en) | 2004-10-06 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB021101051A Expired - Fee Related CN1169939C (en) | 2002-03-12 | 2002-03-12 | Process for producing no-precipitate edible vinegar |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1169939C (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102273713A (en) * | 2011-08-30 | 2011-12-14 | 广东天地壹号饮料有限公司 | Method for increasing clarity of mature vinegar beverage |
| CN105779255A (en) * | 2016-04-20 | 2016-07-20 | 明光市昊昊蜂业有限公司 | Honey vinegar and preparing method thereof |
| CN112457945A (en) * | 2020-12-29 | 2021-03-09 | 山西紫林醋业股份有限公司 | Method for controlling precipitation of mature vinegar |
-
2002
- 2002-03-12 CN CNB021101051A patent/CN1169939C/en not_active Expired - Fee Related
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102273713A (en) * | 2011-08-30 | 2011-12-14 | 广东天地壹号饮料有限公司 | Method for increasing clarity of mature vinegar beverage |
| CN105779255A (en) * | 2016-04-20 | 2016-07-20 | 明光市昊昊蜂业有限公司 | Honey vinegar and preparing method thereof |
| CN112457945A (en) * | 2020-12-29 | 2021-03-09 | 山西紫林醋业股份有限公司 | Method for controlling precipitation of mature vinegar |
| CN112457945B (en) * | 2020-12-29 | 2023-04-28 | 山西紫林醋业股份有限公司 | Method for controlling mature vinegar precipitation |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1169939C (en) | 2004-10-06 |
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