CN1966653A - Preparation method of mango vinegar - Google Patents
Preparation method of mango vinegar Download PDFInfo
- Publication number
- CN1966653A CN1966653A CN 200610048851 CN200610048851A CN1966653A CN 1966653 A CN1966653 A CN 1966653A CN 200610048851 CN200610048851 CN 200610048851 CN 200610048851 A CN200610048851 A CN 200610048851A CN 1966653 A CN1966653 A CN 1966653A
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- Prior art keywords
- mango
- slurry
- mangiferae indicae
- sucus mangiferae
- vinegar
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Abstract
The invention discloses a method for preparing mango vinegar, aiming at providing a method with simple process, no chemical agent adding, and short production period. The method can preserve the origin mango flavor. The invention is carried out by the following steps: a. choosing raw materials, b. decorticating, washing, c. pulping, d. filtrating, e. adding water, fermenting the alcohol and acetic acid, f. sterilizing, g. aging, h. sterilizing. In the process of the invention, no material which is bad for human health is added. Vinegar produced by the method is ecological anti-nuisance food. The method has short production time, can preserve the original mango color, and has little destroy to mango taste. The specific nourish components of the mango is not destroyed and the wine has good health maintenance to human body.
Description
Technical field
The present invention relates to a kind of preparation method of vinegar, relate to a kind of preparation method of mango vinegar in particular.
Technical background
Mango has another name called " hoping fruit ", promptly gets meaning and " wishes fruit ".The fruit ellipse is lubricious, and pericarp is lemon yellow, and the taste glycol have the laudatory title of " fruit in king "; Shape and color is pretty and dazzling, gives the people a kind of sense of warm cordiality, is full of poetic and pictorial splendor.The nutritive value of mango is very high, vitamin A content is up to 3.8%, Duo 1 times than apricot, ascorbic content also surpasses orange, strawberry, also contain multiple elements such as sugar, protein and calcium, phosphorus, iron in the mango to the human body beneficial, in case but the mango maturation will be preserved quite difficulty for a long time, therefore in a single day sophisticated mango can not be sold, and will cause bigger waste.
Summary of the invention
For overcoming the deficiencies in the prior art, the invention provides the preparation method that a kind of technology simply, is not added any chemical reagent, product time weak point, can be kept the mango vinegar of the original local flavor of mango.
For achieving the above object, the present invention realizes by following steps:
A, material choice: select fresh, anosis worm, sophisticated mango.
B, clean with clear water, the peeling stoning for preventing the mango oxidation after the fragmentation, and suppresses the harmful microorganism growth, and it is to soak in 1%～4% the vinegar liquid that mango is put into acetate concentration.
C, the mango after the fragmentation is pulled an oar: pulverize, get juice for ease of mango, add water and pull an oar, the amount that adds water is advisable with convenient making beating, and the water of adding and the weight ratio of mango are controlled between 1: 10～1: 11.
D, filtration: the mango slurry is filtered, remove the mango slag, stay Sucus Mangiferae indicae.
E, Jia Shui convert slurry, zymamsis, acetic fermentation: with the Sucus Mangiferae indicae fermentor tank of packing into, add water and convert slurry, the water that adds and the weight ratio of Sucus Mangiferae indicae are controlled between 3: 1～7: 1, be preferably 4: 1～5: 1, get in the Sucus Mangiferae indicae of acetic acid yeast-inoculated after converting slurry, quantity is to convert 6%～9% of Sucus Mangiferae indicae weight behind the slurry, be preferably 7%～8%, for improving the local flavor and the antiseptic power of mango vinegar, reach the condition of acetic fermentation of the present invention, need to add ethanol concn and be 40%～60% grain wine, quantity is to convert 0.7%～2% of Sucus Mangiferae indicae weight behind the slurry; Add quantity and be 0.2%～0.5% salt of the Sucus Mangiferae indicae weight converted behind the slurry, after stirring, seal jar mouthful with cloth, carry out aerobic fermentation, leavening temperature is controlled at 25 ℃～35 ℃, and fermentation time is 5～20 days, is preferably 10～15 days.
F, sterilization: after fermentation is finished, remove the acetic acid yeast on surface, for avoiding varied bacteria growing, heat between 55 ℃～60 ℃, and kept 10～15 minutes: also can adopt to seal to boil in stainless steel or the earthenware porcelain receptacle to carry out disinfection with steam.
G, ageing: after the sterilization, natural at normal temperatures aerobic left standstill 10～30 days, was preferably 20～25 days, obtained mango vinegar.
H, sterilization: with steam the mango vinegar of step g is heated between 55 ℃～60 ℃, and thermostatically heating 10～15 minutes; Also can adopt the sealing of packing in stainless steel or the earthenware porcelain receptacle of mango vinegar is boiled and carried out disinfection.
Beneficial effect: do not add any among the preparation method of mango vinegar of the present invention to the disadvantageous raw material of human body, the vinegar that adopts this method to produce belongs to the pollution-free food of ecosystem, present method becomes the vinegar time short, original color and luster that can not only better keep mango, mouthfeel to mango is destroyed less, and the peculiar nutrition of mango do not have destroyedly, and human body is had good health-care effect.
Embodiment
In order better to understand and to implement, describe the preparation method of mango vinegar in detail below in conjunction with embodiment.
Embodiment 1
A, material choice: select fresh, anosis worm, sophisticated mango.
B, clean with clear water, the peeling stoning, it is to soak in 1% the vinegar liquid that mango is put into acetate concentration.
C, the mango after the fragmentation is pulled an oar: add water and pull an oar, the water of adding and the weight ratio of mango are 1: 10.
D, filtration: the mango slurry is filtered, remove the mango slag, stay Sucus Mangiferae indicae.
E, Jia Shui convert slurry, zymamsis, acetic fermentation: with the Sucus Mangiferae indicae fermentor tank of packing into, add water and convert slurry, the water that adds and the weight ratio of Sucus Mangiferae indicae are 4: 1, get in the Sucus Mangiferae indicae of acetic acid yeast-inoculated after converting slurry, quantity is to convert 6% of Sucus Mangiferae indicae weight behind the slurry, add ethanol concn and be 45% grain wine, quantity is to convert 1% of Sucus Mangiferae indicae weight behind the slurry; Add quantity and be 0.4% salt of the Sucus Mangiferae indicae weight converted behind the slurry, after stirring, seal jar mouthful with cloth, carry out aerobic fermentation, leavening temperature is controlled at 25 ℃～35 ℃, and fermentation time is 7 days.
F, sterilization: after fermentation is finished, remove the acetic acid yeast on surface, heat between 55 ℃～60 ℃ with steam, and kept 10 minutes.
G, ageing: after the sterilization, natural at normal temperatures aerobic left standstill 10～30 days, obtained mango vinegar.
H, sterilization: with steam the mango vinegar of step g is heated between 55 ℃～60 ℃, and thermostatically heating 10～15 minutes.
Embodiment 2
A, material choice: select fresh, anosis worm, sophisticated mango.
B, clean with clear water, the peeling stoning, it is to soak in 4% the vinegar liquid that mango is put into acetate concentration.
C, the mango after the fragmentation is pulled an oar: add water and pull an oar, the water of adding and the weight ratio of mango are 1: 11.
D, filtration: the mango slurry is filtered, remove the mango slag, stay Sucus Mangiferae indicae.
E, Jia Shui convert slurry, zymamsis, acetic fermentation: with the Sucus Mangiferae indicae fermentor tank of packing into, add water and convert slurry, the water that adds and the weight ratio of Sucus Mangiferae indicae are 7: 1, get in the Sucus Mangiferae indicae of acetic acid yeast-inoculated after converting slurry, quantity is to convert 9% of Sucus Mangiferae indicae weight behind the slurry, add ethanol concn and be 60% grain wine, quantity is to convert 1.8% of Sucus Mangiferae indicae weight behind the slurry; Add quantity and be 0.4% salt of the Sucus Mangiferae indicae weight converted behind the slurry, after stirring, seal jar mouthful with cloth, carry out aerobic fermentation, leavening temperature is controlled at 25 ℃～35 ℃, and fermentation time is 15 days.
F, sterilization: after fermentation is finished, remove the acetic acid yeast on surface, for avoiding varied bacteria growing, heat between 55 ℃～60 ℃, and kept 10 minutes with steam.
G, ageing: after the sterilization, natural at normal temperatures aerobic left standstill 30 days, obtained mango vinegar.
H, sterilization: with steam the mango vinegar of step g is heated between 55 ℃～60 ℃, and thermostatically heating 10～15 minutes.
Embodiment 3
A, material choice: select fresh, anosis worm, sophisticated mango.
B, clean with clear water, the peeling stoning for preventing the mango oxidation after the fragmentation, and suppresses the harmful microorganism growth, and it is to soak in 2.5% the vinegar liquid that mango is put into acetate concentration.
C, the mango after the fragmentation is pulled an oar: add water and pull an oar, the water of adding and the weight ratio of mango are 1: 10.5.
D, filtration: the mango slurry is filtered, remove the mango slag, stay Sucus Mangiferae indicae.
E, Jia Shui convert slurry, zymamsis, acetic fermentation: with the Sucus Mangiferae indicae fermentor tank of packing into, add water and convert slurry, the water that adds and the weight ratio of Sucus Mangiferae indicae are 6: 1, get in the Sucus Mangiferae indicae of acetic acid yeast-inoculated after converting slurry, quantity is to convert 7% of Sucus Mangiferae indicae weight behind the slurry, add ethanol concn and be 55% grain wine, quantity is to convert 1.8% of Sucus Mangiferae indicae weight behind the slurry; Add quantity and be 0.35% salt of the Sucus Mangiferae indicae weight converted behind the slurry, after stirring, seal jar mouthful with cloth, carry out aerobic fermentation, leavening temperature is controlled at 25 ℃～35 ℃, and fermentation time is 15 days.
F, sterilization: after fermentation is finished, remove the acetic acid yeast on surface, sealing is boiled and is carried out disinfection in the earthenware porcelain receptacle of packing into.
G, ageing: after the sterilization, natural at normal temperatures aerobic left standstill 25 days, obtained mango vinegar.
H, sterilization: sealing is boiled and is carried out disinfection in the earthenware porcelain receptacle of packing into.
Claims (5)
1, a kind of preparation method of mango vinegar is characterized in that, is manufactured by following technical process to form:
A, material choice: select fresh, anosis worm, sophisticated mango;
B, clean with clear water, the peeling stoning, it is to soak in 1%～4% the vinegar liquid that mango is put into acetate concentration;
C, the mango after the fragmentation is pulled an oar: add water and pull an oar, the water of adding and the weight ratio of mango are controlled between 1: 10～1: 11;
D, filtration: the mango slurry is filtered, remove the mango slag, stay Sucus Mangiferae indicae;
E, Jia Shui convert slurry, zymamsis, acetic fermentation: with the Sucus Mangiferae indicae fermentor tank of packing into, add water and convert slurry, the water that adds and the weight ratio of Sucus Mangiferae indicae are controlled between 3: 1～7: 1, get in the Sucus Mangiferae indicae of acetic acid yeast-inoculated after converting slurry, quantity is to convert 6%～9% of Sucus Mangiferae indicae weight behind the slurry, add ethanol concn and be 40%～60% grain wine, quantity is to convert 0.7%～2% of Sucus Mangiferae indicae weight behind the slurry; Add quantity and be 0.2%～0.5% salt of the Sucus Mangiferae indicae weight converted behind the slurry, after stirring, seal jar mouthful with cloth, carry out aerobic fermentation, leavening temperature is controlled at 25 ℃～35 ℃, and fermentation time is 5～20 days;
F, sterilization: after fermentation is finished, remove the acetic acid yeast on surface, heat between 55 ℃～60 ℃ with steam, and kept 10～15 minutes;
G, ageing: after the sterilization, natural at normal temperatures aerobic left standstill 10～30 days;
H, sterilization: with steam the mango vinegar of step g is heated between 55 ℃～60 ℃, and thermostatically heating 10～15 minutes.
2, the preparation method of mango vinegar according to claim 1, it is characterized in that, the water that adds among the step e and the weight ratio of Sucus Mangiferae indicae are controlled between 4: 1～5: 1, get in the Sucus Mangiferae indicae of acetic acid yeast-inoculated after converting slurry, quantity is to convert 7%～8% of Sucus Mangiferae indicae weight behind the slurry, and fermentation time is 10～15 days.
3, the preparation method of mango vinegar according to claim 1 is characterized in that, the step g ageing: natural at normal temperatures aerobic left standstill 20～25 days.
4, the preparation method of mango vinegar according to claim 2 is characterized in that, the step g ageing: natural at normal temperatures aerobic left standstill 20～25 days.
According to the preparation method of claim 1,2,3 or 4 described mango vinegar, it is characterized in that 5, sterilization is adopted to seal to boil in stainless steel or the earthenware porcelain receptacle and carried out disinfection among step f, the step h.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2006100488519A CN100419064C (en) | 2006-11-22 | 2006-11-22 | Preparation method of mango vinegar |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2006100488519A CN100419064C (en) | 2006-11-22 | 2006-11-22 | Preparation method of mango vinegar |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1966653A true CN1966653A (en) | 2007-05-23 |
| CN100419064C CN100419064C (en) | 2008-09-17 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB2006100488519A Expired - Fee Related CN100419064C (en) | 2006-11-22 | 2006-11-22 | Preparation method of mango vinegar |
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| CN (1) | CN100419064C (en) |
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101248899B (en) * | 2008-03-26 | 2011-08-24 | 广西科学院 | Mango vinegar beverage and preparing process thereof |
| CN104479982A (en) * | 2014-12-08 | 2015-04-01 | 柳州博泽科技有限公司 | Process for brewing mango and milk vinegar |
| CN104479984A (en) * | 2014-12-08 | 2015-04-01 | 柳州博泽科技有限公司 | Process for brewing mandarin orange and mango vinegar |
| CN104479981A (en) * | 2014-12-08 | 2015-04-01 | 柳州博泽科技有限公司 | Process for brewing mango vinegar |
| CN104479983A (en) * | 2014-12-08 | 2015-04-01 | 柳州博泽科技有限公司 | Process for brewing honeyed mango vinegar |
| CN104498308A (en) * | 2014-12-08 | 2015-04-08 | 柳州博泽科技有限公司 | Process for brewing mango fruit vinegar with refreshing function |
| CN104498309A (en) * | 2014-12-08 | 2015-04-08 | 柳州博泽科技有限公司 | Brewing process of mixed-flavored mango vinegar |
| CN104498306A (en) * | 2014-12-08 | 2015-04-08 | 柳州博泽科技有限公司 | Brewing process of mango vinegar with evil fire lowering function |
| CN104911091A (en) * | 2015-05-29 | 2015-09-16 | 曾剑妮 | Muskmelon and mango nutritional fruit vinegar and processing method thereof |
| CN104946500A (en) * | 2015-06-29 | 2015-09-30 | 广西大学 | Processing method of durian/mango vinegar |
| CN106367300A (en) * | 2016-10-28 | 2017-02-01 | 谢秩勇 | Healthcare vinegar for flavoring and making method thereof |
-
2006
- 2006-11-22 CN CNB2006100488519A patent/CN100419064C/en not_active Expired - Fee Related
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101248899B (en) * | 2008-03-26 | 2011-08-24 | 广西科学院 | Mango vinegar beverage and preparing process thereof |
| CN104479982A (en) * | 2014-12-08 | 2015-04-01 | 柳州博泽科技有限公司 | Process for brewing mango and milk vinegar |
| CN104479984A (en) * | 2014-12-08 | 2015-04-01 | 柳州博泽科技有限公司 | Process for brewing mandarin orange and mango vinegar |
| CN104479981A (en) * | 2014-12-08 | 2015-04-01 | 柳州博泽科技有限公司 | Process for brewing mango vinegar |
| CN104479983A (en) * | 2014-12-08 | 2015-04-01 | 柳州博泽科技有限公司 | Process for brewing honeyed mango vinegar |
| CN104498308A (en) * | 2014-12-08 | 2015-04-08 | 柳州博泽科技有限公司 | Process for brewing mango fruit vinegar with refreshing function |
| CN104498309A (en) * | 2014-12-08 | 2015-04-08 | 柳州博泽科技有限公司 | Brewing process of mixed-flavored mango vinegar |
| CN104498306A (en) * | 2014-12-08 | 2015-04-08 | 柳州博泽科技有限公司 | Brewing process of mango vinegar with evil fire lowering function |
| CN104911091A (en) * | 2015-05-29 | 2015-09-16 | 曾剑妮 | Muskmelon and mango nutritional fruit vinegar and processing method thereof |
| CN104946500A (en) * | 2015-06-29 | 2015-09-30 | 广西大学 | Processing method of durian/mango vinegar |
| CN106367300A (en) * | 2016-10-28 | 2017-02-01 | 谢秩勇 | Healthcare vinegar for flavoring and making method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN100419064C (en) | 2008-09-17 |
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Granted publication date: 20080917 Termination date: 20091222 |