CN1687379A

CN1687379A - Pear vinegar

Info

Publication number: CN1687379A
Application number: CN 200510056611
Authority: CN
Inventors: 王浩贵
Original assignee: Individual
Current assignee: Individual
Priority date: 2005-04-01
Filing date: 2005-04-01
Publication date: 2005-10-26

Abstract

A process for producing pear vinegar includes: adds Shenou 112=7# acetic bacteria to the pear juice, carries on acetic fermentation with the acetic acid mold mushroom spawn, then makes the pear vinegar mother liquor, then adds honey, sucrose, monosodium glutamate, ethyl wheat bud phenol, malt sugar, salt, essence and edible pigment to the pear vinegar mother liquor, and finally adds mineralized water as base fluid to modulate the pear vinegar mother liquor with the acidity of 3.5% for end products, drinking pear vinegar has the function of protecting your lung when the pear vinegar passing through, promote secretion, moistening, phlegm reduction, and reduces the blood pressure, alleviates fever calmly, relief dizzy and spell, the palpitation tinnitus, protects liver, helps the digestion, has the assistance treatment for hepatitis and liver cirrhosis and so on. This kind of vinegar both can be used in cooking and the directly drinking or with water, and improve appetite, moreover it tastes strong, and the nutrition is rich, which also has the transparent outward appearance, sweet and fragrant, sweet acid and supple in mouth, neat and delicious and such characteristics, it is one kind of new beverage both novel and unique and high quality goods for cooking.

Description

A kind of pears vinegar

Technical field:

The present invention relates to a kind of pears vinegar.

Background technology:

Raising along with people's living standard, vinegar has become urban and rural residents and has liked very much and indispensable seasonings, vinegar on the market has rice vinegar and mature vinegar usually, its main raw material is generally based on grain, be equipped with filler and acetic acid bacteria strains such as a large amount of chaffs, shell, wheat bran, with the solid fermentation method production of traditional operation, its raw material availability is very low, the production cycle speciality; Though machine production is also arranged, the liquid submerged fermentation method that does not add fillers such as chaff, shell, wheat bran is produced vinegar, and taste bad will, the nutrition of finished product vinegar are low; Can't satisfy the needs of people's health care and taste at all.

Summary of the invention:

The objective of the invention is to overcome the prior art shortcoming, a kind of pears vinegar is provided, and available mechanize production; raw material sources are wide, and cost is low, easily produce; with pears is the vinegar of main material production, has kept the various trace elements in original fruit, nutritious comprehensive; drink pears vinegar can alleviate have a dizzy spell, palpitaition tinnitus, the protection liver, help digest; diseases such as hepatitis and liver cirrhosis there is the assisting therapy effect; have characteristics such as sweet aromatic strongly fragrant, sour-sweet soft, clearly good to eat.

The object of the present invention is achieved like this, it is main raw material that pears vinegar adopts high-quality pear, its compound method is: at first pears are cleaned, handing over into pear juice adds barms and carries out zymamsis and make pear wine, in the wine that pear juice is made, add Shen Ou 112-7# again, acetic acid bacteria strain carries out acetic fermentation and makes pears mother of vinegar liquid, to add honey in the pears mother of vinegar liquid more afterwards, sucrose, monosodium glutamate, veltol plus, maltose, salt, essence and food dye, adding mineralized water base fluid at last, pears mother of vinegar liquid is modulated into acidity is 3.5% finished product vinegar, filters again, can, sterilization, seal.

Following each component weight percent is: pears mother of vinegar liquid 55-68%, honey 2.2-3.4%, maltose 2.8-3.8%, monosodium glutamate 0.15-0.25%, sucrose 1.9-2.5%, veltol plus 0.06-0.15%, salt 1.2-2.8%, food flavour 0.02-0.05%, food dye is an amount of, mineralized water 100%.

Owing to adopted such scheme; Raw material sources are wide; cost is low; easily produce; with pears is the vinegar of main material production, has kept the various trace elements in original fruit, nutritious comprehensive; drinking pears vinegar has into lung stomach warp; promote the production of body fluid; moisturize; reduce phlegm; bring high blood pressure down; the heat-clearing calmness; alleviate and have a dizzy spell; palpitaition tinnitus, the protection liver helps digest; diseases such as hepatitis and liver cirrhosis there is the assisting therapy effect; this vinegar can be used for the seasoning cooking food, can be added in the water or in the beverage again and drink, and has the outward appearance clear; sweet aromatic strongly fragrant; sour-sweet soft, salubrious characteristics such as good to eat are a kind of novelty and novel drink that shows unique characteristics and seasoning good merchantable brand.

The present invention is described in further detail below in conjunction with embodiment:

Embodiment one:

1, get the pear juice wine that ferments and place container for 560 kilograms, the Shen Ou 112-7# acetic bacteria that adds market sale ferments, and makes the pears mother liquor.

2, with honey 2.2-3.4%, maltose 2.8-3.8%, monosodium glutamate 0.15-0.25%, sucrose 1.9-2.5%, veltol plus 0.06-0.15%, salt 1.2-2.8%, food flavour 0.02-0.05%, food dye is an amount of, mineralized water 100%; Food dye is an amount of, pours into respectively in the container of the splendid attire pears mother of vinegar liquid that ferments, and the batching of adding in the container is fully dissolved with pears mother of vinegar liquid mix.

3, will being added with honey, sucrose, monosodium glutamate, veltol plus, maltose, salt, essence and pigment, to be mixed with acidity be 1000 kilograms of 3.5% edible pears vinegar, filters, can, sterilizes, seals.

Embodiment two:

1, get the pear juice wine that ferments and place container for 500 kilograms, the Shen Ou 112-7# acetic bacteria that adds market sale ferments, and makes the pears mother liquor.

2, honey 2.2-2.8%, maltose 2.8-3.2%, monosodium glutamate 0.15-0.25%, sucrose 1.9-2.4%, veltol plus 0.06-0.13%, salt 1.2-2.2%, food flavour 0.02-0.04%, food dye is an amount of, pour into respectively in the container of the splendid attire pears mother of vinegar liquid that ferments, the batching of adding in the container is fully dissolved with pears mother of vinegar liquid mix.

3, will being added with honey, sucrose, monosodium glutamate, veltol plus, maltose, salt, essence and pigment, to be mixed with acidity be 900 kilograms of 3.2% edible pears vinegar, filters, can, sterilizes, seals.

Claims

1, a kind of pears vinegar, it is characterized in that: the each component weight percent is: pears mother of vinegar liquid 55-68%, honey 2.2-3.4%, maltose 2.8-3.8%, monosodium glutamate 0.15-0.25%, sucrose 1.9-2.5%, veltol plus 0.06-0.15%, salt 1.2-2.8%, food flavour 0.02-0.05%, food dye is an amount of, mineralized water 100%.