CN1546638A - Apple vinegar and its production method - Google Patents
Apple vinegar and its production method Download PDFInfo
- Publication number
- CN1546638A CN1546638A CNA2003101190289A CN200310119028A CN1546638A CN 1546638 A CN1546638 A CN 1546638A CN A2003101190289 A CNA2003101190289 A CN A2003101190289A CN 200310119028 A CN200310119028 A CN 200310119028A CN 1546638 A CN1546638 A CN 1546638A
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- apple
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- temperature
- spontaneous fermentation
- production method
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Abstract
The invention relates to an apple vinegar using apples as principal raw material and its production method, wherein the apple vinegar comprises the components (by weight portion) of apple 70-80%, sugar or bee honey 20-30%, and the preparing process comprises peeling, disintegrating, closing with gauze, storing at places with no sunshine, self-fermentation, filtering for separation, second self-fermentation, and stewing.
Description
Technical field
The present invention relates to a kind of is the cider vinegar and the production method thereof of main raw material with the apple.
Background technology
Traditional edible vinegar with grains such as Chinese sorghum or rice, corns as main raw material, produce with the conventional solid fermentation process, taste bad will, nutritive ingredient is low, is the cider vinegar of raw material with the apple in the prior art, needs to add various enzyme songs, Chinese patent (patent No. 93118354.5) " cider vinegar ", adopting apple, Chinese sorghum, wheat bran is raw material, adds water, boiling, adds aspergillus tubigensis, distillery yeast, acetic acid bar kind song and distiller's yeast etc.; Chinese patent (patent No. 98113091.7) " brewing method of apple fumet vinegar ", the apple making beating of cleaning or squeeze the juice after pack in the cylinder, adding distillery yeast then stirs, every day, restir was twice, carry out zymamsis, add the acetic bacteria song after the zymamsis, the cylinder mouth is tightened with plastic cloth and is carried out acetic fermentation.
Summary of the invention
The purpose of this invention is to provide a kind of be main raw material with the apple, do not add the bent spontaneous fermentation of any enzyme, cider vinegar and production method thereof that nutritive ingredient is abundant.
The object of the present invention is achieved like this:
A kind of cider vinegar is characterized in that with the apple being main raw material, comprises apple 70～80%, sugar or honey 20～30% by weight percentage; Production technique is:
(1) select the measured apple of matter, nonmetal osculum container is put in peeling, pulverizing;
(2) in above-mentioned apple, add sugar or honey;
(3) with gauze vessel port is sealed, and place the place that does not have sunlight;
(4) temperature is 20～25 ℃ of 2 weeks of spontaneous fermentation;
(5) temperature is reduced to 15 ℃ of 3～4 weeks of spontaneous fermentation again;
(6) temperature is elevated to 20～25 ℃ of 1～2 weeks of spontaneous fermentation again;
(7) temperature is elevated to 28～30 ℃ of spontaneous fermentations 10 days again;
(8) the pulp filtering separation after will fermenting;
(9) fruit juice after filtering reloads in the container, 25～30 ℃ of 2 weeks of spontaneous fermentation again;
(10) left standstill 3 months at 5～10 ℃;
(11) sterilization; Check;
(12) finished product packing.
Benefit of the present invention is:
Utilize apple to be raw material, do not add other any yeast, additive, need not stir, fermentation time is long, full time was at 5～6 months, and distinctive fruital is strengthened the smell of vinegar, pure taste, mouthfeel is good, nutritious, have vessel softening, bring high blood pressure down, improve a poor appetite, improve effects such as functions of intestines and stomach, save food.
Embodiment
The present invention is further described below in conjunction with embodiment:
Embodiment 1:
A kind of cider vinegar is a main raw material with the apple, comprises apple 70%, sugar 30% by weight percentage;
Production method is:
(1) select the measured apple of matter, jar is put in peeling, pulverizing;
(2) add sugar in the above-mentioned apple, apple and sugar are 7: 3 by weight proportion;
(3) with gauze mouth is sealed, air can enter in the container, and places the place that does not have sunlight;
(4) temperature is 22 ℃ of 2 weeks of spontaneous fermentation, and slag separates with juice;
(5) temperature is reduced to 15 ℃ of 4 weeks of spontaneous fermentation again, reduces by temperature and controls fermenting speed;
(6) temperature is elevated to 24 ℃ of 1 weeks of spontaneous fermentation again;
(7) temperature is elevated to 30 ℃ of spontaneous fermentations 10 days again;
(8) remove the surface after the fermentation and go up mouldy part, remainder pulp filtering separation;
(9) fruit juice after filtering reloads in the container, 30 ℃ of 2 weeks of spontaneous fermentation again;
(10) left standstill 3 months at 6 ℃, the acetic acid degree reaches 3.5～3.7;
(11) 80 ℃ of sterilizations of heating; Check;
(12) finished product packing.
Characteristics of the present invention are not add other any yeast, additive, need not stir, and fermentation time is long, and full time adopted gauze to seal at 5～6 months, and air can enter in the container, makes product, and light taste has apple aroma, and mouthfeel is good.
Embodiment 2:
A kind of cider vinegar is a main raw material with the apple, comprises apple 80%, honey 20% by weight percentage;
Production method is:
(1) selects the measured apple of matter, remove the peel, pulverize, put into the nonmetal osculum container of plastic tank or other material;
(2) add honey in the above-mentioned apple, apple and honey are 8: 2 by weight proportion;
(3) with gauze mouth is sealed, and placed the place that does not have sunlight;
(4) temperature is 24 ℃ of 2 weeks of spontaneous fermentation;
(5) temperature is reduced to 15 ℃ of 3 weeks of spontaneous fermentation again;
(6) temperature is elevated to 22 ℃ of 2 weeks of spontaneous fermentation again;
(7) temperature is elevated to 28 ℃ of spontaneous fermentations 10 days again;
(8) the pulp filtering separation after will fermenting;
(9) fruit juice after filtering reloads in the container, 28 ℃ of 2 weeks of spontaneous fermentation again;
(10) left standstill 3 months at 8 ℃, the acetic acid degree reaches 3.5～3.7;
(11) 80 ℃ of sterilizations of heating; Check;
(12) finished product packing.
Make product, light taste has apple aroma, and mouthfeel is good.
Claims (2)
1, a kind of cider vinegar is characterized in that with the apple being main raw material, comprises apple 70～80%, sugar or honey 20～30% by weight percentage.
2, a kind of production method of cider vinegar is characterized in that:
(1) select the measured apple of matter, nonmetal osculum container is put in peeling, pulverizing;
(2) in above-mentioned apple, add sugar or honey;
(3) with gauze vessel port is sealed, and place the place that does not have sunlight;
(4) temperature is 20～25 ℃ of 2 weeks of spontaneous fermentation;
(5) temperature is reduced to 15 ℃ of 3～4 weeks of spontaneous fermentation again;
(6) temperature is elevated to 20～25 ℃ of 1～2 weeks of spontaneous fermentation again;
(7) temperature is elevated to 28～30 ℃ of spontaneous fermentations 10 days again;
(8) the pulp filtering separation after will fermenting;
(9) fruit juice after filtering reloads in the container, 25～30 ℃ of 2 weeks of spontaneous fermentation again;
(10) left standstill 3 months at 5～10 ℃;
(11) sterilization; Check;
(12) finished product packing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2003101190289A CN1546638A (en) | 2003-12-11 | 2003-12-11 | Apple vinegar and its production method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2003101190289A CN1546638A (en) | 2003-12-11 | 2003-12-11 | Apple vinegar and its production method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1546638A true CN1546638A (en) | 2004-11-17 |
Family
ID=34338129
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2003101190289A Pending CN1546638A (en) | 2003-12-11 | 2003-12-11 | Apple vinegar and its production method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1546638A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1297219C (en) * | 2005-05-16 | 2007-01-31 | 陕西省科学院酶工程研究所 | Prepn. method of health-care beverage contg. apply vinegar |
| CN101376872B (en) * | 2007-08-31 | 2012-07-04 | 怀化医学高等专科学校 | Preparation of yellow wax wild vinegar normal juice |
| CN103981078A (en) * | 2014-05-12 | 2014-08-13 | 广东庭颢药业股份有限公司 | Mulberry vinegar and preparation method thereof |
| CN104862205A (en) * | 2015-04-17 | 2015-08-26 | 杨定海 | Processing method of apple vinegar |
-
2003
- 2003-12-11 CN CNA2003101190289A patent/CN1546638A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1297219C (en) * | 2005-05-16 | 2007-01-31 | 陕西省科学院酶工程研究所 | Prepn. method of health-care beverage contg. apply vinegar |
| CN101376872B (en) * | 2007-08-31 | 2012-07-04 | 怀化医学高等专科学校 | Preparation of yellow wax wild vinegar normal juice |
| CN103981078A (en) * | 2014-05-12 | 2014-08-13 | 广东庭颢药业股份有限公司 | Mulberry vinegar and preparation method thereof |
| CN104862205A (en) * | 2015-04-17 | 2015-08-26 | 杨定海 | Processing method of apple vinegar |
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| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |