CN1391843A - Organe fruit vinegar drink and its producing method - Google Patents
Organe fruit vinegar drink and its producing method Download PDFInfo
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- CN1391843A CN1391843A CN02114159.2A CN02114159A CN1391843A CN 1391843 A CN1391843 A CN 1391843A CN 02114159 A CN02114159 A CN 02114159A CN 1391843 A CN1391843 A CN 1391843A
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Abstract
The orange fruit vinegar drink contains organe fruit vinegar as main component as well as honey, cane sugar, ginger, red data, wolfberry fruit, black plum and organe peel. Its production process includes pelling and squeezing fresh orange, centrifugal separation, elimianting bitter, low temperature alcohol fermentation, acetic acid fermentation, aging, filtering, sterilizing, adding partial orange juice and/or orange essence and other steps. The orange fruit vinegar drink has most flavor and nutritious components of orange, has certain invigorating health function and is suitable for various people.
Description
Technical field:
The invention belongs to a kind of beverage and production method, be specifically related to a kind of by citrus fruit processing organe fruit vinegar drink and production technology.
Background technology:
Along with the continuous progress of society, the improving constantly of living standards of the people, people also require more and more higher to the quality of life, and the food that absorbs every day not only requirement can be kept the nutrition of needed by human body, and requires to possess certain health care and help effect.The effect of vinegar has just obtained popular approval since ancient times, and under the consumption new trend of pursuing safety, uphold nature, its importance has obtained general approval once more.Present domestic vinegar with grain be basically the primary raw material brew and or.Be subjected to the influence of each side factor, the production cost of vinegar is higher, and taste is single, and nutritive value is on the low side.Existing on the market vinegar beverage is a base-material with grain vinegar just, adopts different technology, raw material infusion to form, and all can not satisfy people comprehensively and pursue multi-level requirement such as nutrition, taste, safety.
Summary of the invention:
Technical problem to be solved by this invention is to provide a kind of fruit vinegar beverage, remedies grain vinegar weak flavor, the lower defective of nutrition, advocates multi-level requirement such as safety, nutrition, health care when people pursue different taste to satisfy.
Technical problem of the present invention is to be solved by following technical scheme.It is characterized in that containing in per 1000 milliliters of products: orange fruit vinegar stoste: 44-66%, honey: 4.4-8.8%, sucrose 2.2-5.0%, ginger: 1.1-3.3%, red date: 0.3-2.2%, matrimony vine: 0.6-1.7%, dark plum: 0.6-2.8%, dried orange peel: 0.3-1.7%.
The present invention is that the citrus fruit with fresh, ripe appropriateness is a raw material, comprise peeling, squeeze the juice, manufacturing procedure such as centrifugation, debitterize, low temperature alcoholic fermentation, acetic fermentation, ageing, filtration, sterilization, added flavorings such as part orange blossom and/or orange essence.
The technological process of production of the present invention is as follows:
Earlier oranges and tangerines are carried out preliminary treatment, squeeze the juice then, carry out alcoholic fermentation and acetic fermentation again and handle, filter the back with batching allotments such as sucrose, honey, adopt ultra high temperature short time sterilization behind the homogeneous, cooling packing finished product again behind the hot filling is finished whole technical process.
Product of the present invention belongs to pure natural fruit flavoured vinegar and vinegar beverage, adopts in its processing technology and optimizes production technology, diet nutritional balance formula, and cost is low, has kept distinctive local flavor of citrus fruit and nutrition preferably, and typicalness is strong.The organe fruit vinegar drink color is orange or golden yellow, has pleasant, harmonious oranges and tangerines fruital, sour-sweet coordination, soft good to eat, and mouthfeel is abundant satisfactory, free from extraneous odour, the original special bitter sense of no oranges and tangerines.Product has certain help, health-care efficacy, can be suitable for the consumer group of all ages and classes, different sexes.
The specific embodiment:
The present invention is by citrus fruit being formed orange fruit vinegar after processing, increase some more on this basis or contain health-care effect, or increases mouthfeel, or other batching modulation that promote the production of body fluid to quench thirst form.This beverage formula is: contain orange fruit vinegar stoste: 44-66%, honey in per 1000 milliliters of products: 4.4-8.8%, sucrose 2.2-5.0%, ginger: 1.1-3.3%, red date: 0.3-2.2%, matrimony vine: 0.6-1.7%, dark plum: 0.6-2.8%, dried orange peel: 0.3-1.7%.The present invention can make the fruit-flavor type product by adding flavor enhancements such as 50-150ml essence, also can make the fruit juice type product by bright juice by the oranges and tangerines that add 2.8-5.5%, also can add suitable preservatives, and its anticorrisive agent is a sodium Diacetate, and fumet is an ethyl maltol.
The concrete production stage of the present invention is:
1) raw material is selected: select fresh, maturity preferably citrus fruit be raw material, fully clean up;
2) squeeze the juice: the citrusfruit after the sorting washing has been dried adopts juice extractor to squeeze the juice, and remaining skin slag can be used as beverage or does other comprehensive utilizations;
3) centrifugation: the fruit juice after squeezing the juice adopts the centrifuge centrifugation, to remove insoluble solids such as screenings contained in the fruit juice;
4) liquefaction, debitterize: pectase 0.1%-1% (m/m) is joined in the above-mentioned fruit juice, kept 1-3 hour down in 30-45 ℃, it is fully liquefied, and then add compound debitterize enzyme 0.1%-1% (m/m) and potassium metabisulfite 60-120ppm it is fully dissolved, and fully stir evenly, under 40-50 ℃ of temperature, kept 1-4 hour, carry out enzyme and handle;
5) leave standstill clarification: compound clarifier 0.05%-0.2% (v/v) dilution dissolving back is added in the fruit juice of debitterize, fully stir evenly, at room temperature left standstill then 24～48 hours, to clarification, venting pomace;
6) the fruit juice composition is adjusted: the original fruit juice after the clarification is adjusted according to the concrete condition and the production alcoholic strength 4.0-8.5% (v/v) that reaches that requires of its composition.Mainly be according to the result who detects, the sugar that calculating need be added, acid, SO
2Amount;
7) alcoholic fermentation: the barms bacterial classification that is usually used in making grape wine of selecting for use orange juice domestication to cultivate, enlarge the yeast juice inoculation fermentation of cultivating for three grades through test tube cultivation, triangular flask cultivation, seed tank culture etc., inoculum concentration is 1-10%, and product temperature, sugar, acid and the alcohol content etc. of running check zymotic fluid, fermentation temperature is 15-40 ℃, and the time was reduced to the fermentation of end below 0.5% for 2-5 days to residual sugar;
8) acetic fermentation: the present invention adopts and tames preferred acetobacter through orange juice, with the raising survival rate, and enhanced activity, its step can adopt liquid fermentation method, also can adopt solid state fermentation.Select acetobacter for use, to enlarge the acetobacter of cultivating through three grades of test tube cultivation, triangular flask cultivation, seed tank culture etc. is inoculated in the alcoholic fermentation juice, inoculum concentration is about 5-15%, and the temperature of running check zymotic fluid, alcohol and acetic acid content etc., to acetic acid content not till rising.Fermentation temperature is 25-40 ℃ when adopting liquid fermentation method, and throughput is 1:0.05-0.3; When adopting solid state fermentation, fermentation temperature is 30-45 ℃, and stir or turn over unstrained spirits 0.5-2 time every day;
9) ageing: normal temperature ageing one month;
10) diatomite filtration: filter with diatomite filter;
11) allotment: the orange fruit vinegar of obtaining with above-mentioned technology is a base-material, adds honey by aforementioned formula again, sucrose, and ginger, red date, the structure Qi, dark plum, dried orange peel is allocated, and wherein liquid can directly add, and solid matter is got its cooking liquor after adding the water boiling in proportion.This operation can be added fumet as required as the fruit-flavor type product, or adds the bright juice of oranges and tangerines and make the fruit juice type product.Wherein fumet is an ethyl maltol, and deal is 50-150ml, and the bright juice of oranges and tangerines is the 2.8-5.5% of finished product.For increasing the quality guarantee period, also can add an amount of anticorrisive agent, its composition is a sodium Diacetate.
12) homogeneous, ultra high temperature sterilization:,, carry out 121 ℃ of instantaneous sterilizings again to improve product quality with deployed beverage homogeneous;
13) filling and sealing: beverage adopts high bit buffering basin to carry out automatic ration mechanical irrigation dress after sterilization processing, notices that the can temperature remains on more than 45 ℃, in order to avoid the microorganism secondary pollution, and in time spiral cover seals:
14) cooling, detection: seal the back and carry out cooling processing, cooling drains, and then vinegar beverage is detected at once;
15) decals, vanning: detect qualified product decals, vanning back warehouse-in.
Most preferred embodiment:
Calculate to produce the 1000L finished product, select orange fruit vinegar stoste 550ml for use, honey 55ml, sucrose 30g, ginger 22g, red date 15g, matrimony vine 10g, dark plum 15g, dried orange peel 10g, the bright juice 30ml of oranges and tangerines, anticorrisive agent is an amount of, and all the other are supplied with sterilized water.Quality index of the present invention: 1, organoleptic indicator:
2, physical and chemical index:
3, sanitary index:
| Index name | Index |
| Total number of bacteria, individual/ml | ????≤100 |
| Coliform, individual/100ml | ????≤3 |
| Pathogenic bacteria (meaning pathogenic entero becteria and pathogenic coccus) | Must not detect |
| Arsenic (As meter), mg/kg | ????≤0.5 |
| Copper (Cu meter), mg/kg | ????≤5 |
| Plumbous (Pb meter), mg/kg | ????0.5 |
Claims (9)
1, a kind of organe fruit vinegar drink is characterized in that containing in per 1000 milliliters of products:
Orange fruit vinegar stoste: 44-66%, honey: 4.4-8.8%, sucrose 2.2-5.0%, ginger: 1.1-3.3%, red date: 0.3-2.2%, matrimony vine: 0.6-1.7%, dark plum: 0.6-2.8%, dried orange peel: 0.3-1.7%.
2, organe fruit vinegar drink according to claim 1 is characterized in that also can adding in this beverage the bright juice of oranges and tangerines of 2.8-5.5%:
3, organe fruit vinegar drink according to claim 1 is characterized in that also can adding anticorrisive agent＜500mg in this beverage fumet 50-150ml.
4, organe fruit vinegar drink according to claim 3 is characterized in that anticorrisive agent is a sodium Diacetate, and fumet is an ethyl maltol.
5, organe fruit vinegar drink as claimed in claim 1 is characterized in that it comprises following process steps:
1) raw material is selected: select fresh, maturity preferably citrus fruit be raw material, fully clean up;
2) squeeze the juice: the citrusfruit after the sorting washing has been dried adopts juice extractor to squeeze the juice;
3) centrifugation: the fruit juice after squeezing the juice adopts the centrifuge centrifugation;
4) liquefaction, debitterize: pectase 0.1%-1% (m/m) is joined in the above-mentioned fruit juice, kept 1-3 hour down in 30-45 ℃, and then add compound debitterize enzyme 0.1%-1% (m/m) and potassium metabisulfite 60-120ppm, and under 40-50 ℃ of temperature, kept 1-4 hour, carry out enzyme and handle;
5) clarification: compound clarifier 0.05%-0.2% (v/v) dilution dissolving back is added in the fruit juice of debitterize, at room temperature left standstill then 24～48 hours, to clarification, venting pomace;
6) the fruit juice composition is adjusted: concrete condition and finished product according to the fruit juice composition require the alcoholic strength 4.0-8.5% (v/v) that reaches to adjust the sugar that calculating need be added, acid and SO
2Amount;
7) alcoholic fermentation: select barms for use, to enlarge the yeast juice inoculation fermentation of cultivating for three grades through test tube cultivation, triangular flask cultivation, seed tank culture etc., inoculum concentration is 1-10%, and fermentation temperature is 15-40 ℃, and the time was reduced to the fermentation of end below 0.5% for 2-5 days to residual sugar;
8) acetic fermentation: select acetobacter for use, will enlarge the acetobacter of cultivating through three grades of test tube cultivation, triangular flask cultivation, seed tank culture etc. and be inoculated in the alcoholic fermentation juice, inoculum concentration is 5-15%;
9) ageing: normal temperature ageing one month;
10) diatomite filtration: filter with diatomite filter;
11) allotment: the orange fruit vinegar of obtaining with above-mentioned technology is a base-material, adds honey by aforementioned formula again, sucrose, and ginger, red date, matrimony vine, dark plum, dried orange peels etc. are allocated;
12) filling and sealing: adopt high bit buffering basin to carry out sealing after the automatic ration can;
13) cooling, detection: carry out cooling processing after sealing, drain, detect then.
6, organe fruit vinegar drink production technology according to claim 5 is characterized in that the barms that is usually used in making grape wine that the alcoholic fermentation step adopts orange juice domestication to cultivate.
7, organe fruit vinegar drink production technology according to claim 5 is characterized in that the acetic fermentation step adopts orange juice to tame preferred acetobacter.
8, according to claim 5 or 7 described organe fruit vinegar drink production technologies, it is characterized in that the acetic fermentation step can adopt liquid fermentation method or solid state fermentation, fermentation temperature is 25-40 ℃ when adopting liquid fermentation method, and throughput is 1:0.05-0.3; When adopting solid state fermentation, fermentation temperature is 30-45 ℃, and stir or turn over unstrained spirits 0.5-2 time every day;
9, organe fruit vinegar drink production technology according to claim 5 is characterized in that this technology also can adopt homogeneous, ultra high temperature sterilization operation: with deployed beverage homogeneous, carry out 121 ℃ of instantaneous sterilizings again.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB021141592A CN1302732C (en) | 2002-05-28 | 2002-05-28 | Organe fruit vinegar drink and its producing method |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB021141592A CN1302732C (en) | 2002-05-28 | 2002-05-28 | Organe fruit vinegar drink and its producing method |
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| CN1391843A true CN1391843A (en) | 2003-01-22 |
| CN1302732C CN1302732C (en) | 2007-03-07 |
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| CNB021141592A Expired - Lifetime CN1302732C (en) | 2002-05-28 | 2002-05-28 | Organe fruit vinegar drink and its producing method |
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Cited By (18)
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| CN1318567C (en) * | 2003-12-25 | 2007-05-30 | 谈应刚 | Honey chinese wolfberry furit vinegar and making method |
| CN101011171B (en) * | 2007-02-05 | 2010-05-19 | 江门丽宫国际食品有限公司 | Dried orange peel aurantium tea beverage and its production method |
| CN101455431B (en) * | 2009-01-07 | 2012-05-09 | 华南理工大学 | Orange fruit vinegar beverage and production method thereo |
| CN102613637A (en) * | 2012-05-03 | 2012-08-01 | 烟台吉斯波尔葡萄酿酒有限公司 | Fermented fruit vinegar drink with health effect |
| CN102631003A (en) * | 2012-04-23 | 2012-08-15 | 集美大学 | Method for debittering citrus juice |
| CN102640952A (en) * | 2012-03-14 | 2012-08-22 | 四川阆中煜群农产品开发有限责任公司 | Ginger in vinegar oral liquid and production process |
| CN102669780A (en) * | 2012-06-11 | 2012-09-19 | 重庆市农业科学院 | Technique for fermentation production of fruit vinegar beverage by utilizing orange peel residue |
| CN101709259B (en) * | 2009-12-16 | 2012-10-10 | 彭荣荣 | Method for brewing navel orange vinegar beverage |
| CN102897701A (en) * | 2012-09-17 | 2013-01-30 | 广州市东鹏食品饮料有限公司 | Middle-temperature filling technology of acidic beverage |
| CN103045451A (en) * | 2011-10-12 | 2013-04-17 | 西南科技大学 | Kiwifruit fermented fruit vinegar and processes |
| CN103229875A (en) * | 2013-02-24 | 2013-08-07 | 李为国 | Three-flower warming tea beverage and production method thereof |
| CN103387926A (en) * | 2013-07-18 | 2013-11-13 | 苏州市天灵中药饮片有限公司 | Fruit vinegar for clearing heat and moistening intestines and preparation method thereof |
| CN103989224A (en) * | 2014-05-09 | 2014-08-20 | 王建新 | Kumquat fruit vinegar and kumquat fruit vinegar beverage production technology |
| CN104293614A (en) * | 2014-09-24 | 2015-01-21 | 安徽东吴酿酒有限公司 | Chrysanthemum and kumquat wine |
| JP2015053939A (en) * | 2013-09-10 | 2015-03-23 | 久子 松野 | Processed food of skin of orange |
| CN104544396A (en) * | 2014-12-17 | 2015-04-29 | 周言鲁 | Health-maintaining ginger-grape juice |
| CN104757363A (en) * | 2015-03-31 | 2015-07-08 | 天津恒生源食品有限公司 | Anti-alcohol honey paste and preparation method thereof |
| CN112106906A (en) * | 2020-09-30 | 2020-12-22 | 江西聚福堂农业发展有限公司 | Citrus compound juice beverage and preparation method thereof |
Family Cites Families (3)
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|---|---|---|---|---|
| CN1059648A (en) * | 1991-09-24 | 1992-03-25 | 沈阳市和平副食品厂 | A kind of preparation method of vinegar drink |
| CN1037523C (en) * | 1994-10-10 | 1998-02-25 | 姚德堃 | Process for producing fruit vinegar from wild oranges and resultant vinegar and drink |
| CN1093561C (en) * | 1998-01-23 | 2002-10-30 | 沈阳麦金利食品制造有限公司 | Apple vinegar and its preparing method |
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- 2002-05-28 CN CNB021141592A patent/CN1302732C/en not_active Expired - Lifetime
Cited By (21)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1318567C (en) * | 2003-12-25 | 2007-05-30 | 谈应刚 | Honey chinese wolfberry furit vinegar and making method |
| CN101011171B (en) * | 2007-02-05 | 2010-05-19 | 江门丽宫国际食品有限公司 | Dried orange peel aurantium tea beverage and its production method |
| CN101455431B (en) * | 2009-01-07 | 2012-05-09 | 华南理工大学 | Orange fruit vinegar beverage and production method thereo |
| CN101709259B (en) * | 2009-12-16 | 2012-10-10 | 彭荣荣 | Method for brewing navel orange vinegar beverage |
| CN103045451B (en) * | 2011-10-12 | 2015-04-22 | 西南科技大学 | Kiwifruit fermented fruit vinegar and processes |
| CN103045451A (en) * | 2011-10-12 | 2013-04-17 | 西南科技大学 | Kiwifruit fermented fruit vinegar and processes |
| CN102640952A (en) * | 2012-03-14 | 2012-08-22 | 四川阆中煜群农产品开发有限责任公司 | Ginger in vinegar oral liquid and production process |
| CN102631003A (en) * | 2012-04-23 | 2012-08-15 | 集美大学 | Method for debittering citrus juice |
| CN102631003B (en) * | 2012-04-23 | 2013-09-04 | 集美大学 | Method for debittering citrus juice |
| CN102613637A (en) * | 2012-05-03 | 2012-08-01 | 烟台吉斯波尔葡萄酿酒有限公司 | Fermented fruit vinegar drink with health effect |
| CN102669780A (en) * | 2012-06-11 | 2012-09-19 | 重庆市农业科学院 | Technique for fermentation production of fruit vinegar beverage by utilizing orange peel residue |
| CN102897701A (en) * | 2012-09-17 | 2013-01-30 | 广州市东鹏食品饮料有限公司 | Middle-temperature filling technology of acidic beverage |
| CN103229875A (en) * | 2013-02-24 | 2013-08-07 | 李为国 | Three-flower warming tea beverage and production method thereof |
| CN103387926A (en) * | 2013-07-18 | 2013-11-13 | 苏州市天灵中药饮片有限公司 | Fruit vinegar for clearing heat and moistening intestines and preparation method thereof |
| JP2015053939A (en) * | 2013-09-10 | 2015-03-23 | 久子 松野 | Processed food of skin of orange |
| CN103989224A (en) * | 2014-05-09 | 2014-08-20 | 王建新 | Kumquat fruit vinegar and kumquat fruit vinegar beverage production technology |
| CN103989224B (en) * | 2014-05-09 | 2015-08-26 | 王建新 | Gold hesperidium aurantium vinegar and golden hesperidium aurantium vinegar beverage production technology |
| CN104293614A (en) * | 2014-09-24 | 2015-01-21 | 安徽东吴酿酒有限公司 | Chrysanthemum and kumquat wine |
| CN104544396A (en) * | 2014-12-17 | 2015-04-29 | 周言鲁 | Health-maintaining ginger-grape juice |
| CN104757363A (en) * | 2015-03-31 | 2015-07-08 | 天津恒生源食品有限公司 | Anti-alcohol honey paste and preparation method thereof |
| CN112106906A (en) * | 2020-09-30 | 2020-12-22 | 江西聚福堂农业发展有限公司 | Citrus compound juice beverage and preparation method thereof |
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|---|---|
| CN1302732C (en) | 2007-03-07 |
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