WO2014019290A1 - 山楂原浆和果醋母液同步制造方法 - Google Patents
山楂原浆和果醋母液同步制造方法 Download PDFInfo
- Publication number
- WO2014019290A1 WO2014019290A1 PCT/CN2012/082890 CN2012082890W WO2014019290A1 WO 2014019290 A1 WO2014019290 A1 WO 2014019290A1 CN 2012082890 W CN2012082890 W CN 2012082890W WO 2014019290 A1 WO2014019290 A1 WO 2014019290A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- hawthorn
- mother liquor
- fruit vinegar
- fruit
- pulp
- Prior art date
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
Definitions
- the invention relates to a synchronous manufacturing method of hawthorn puree and fruit vinegar mother liquor, in particular: a production technology for simultaneously producing hawthorn puree and fruit vinegar mother liquor, belonging to the field of food engineering.
- the invention discloses a simultaneous manufacturing method of hawthorn puree and fruit vinegar mother liquor, which comprises picking hawthorn enucleation, pulp pulping, brewing liquor soaking sterilization, steam deodorization, fruit vinegar mother liquor kimchi altar packaging, hawthorn puree vacuum Encapsulation, this method can be used to extract the iron fruit, the shape of the damaged fruit, the secondary fruit or the early ripe fruit drop which are not suitable for raw eating in the hawthorn picking period, improve the utilization rate of the hawthorn and sell the hawthorn to raise the hawthorn
- the sensory interest the mother liquor produced at the same time as the mother liquor of the family and restaurant brewed vinegar, using the taste at the time to avoid the intake of preservatives and harmful additives.
- the invention relates to a synchronous manufacturing method of hawthorn puree and fruit vinegar mother liquor, which is characterized in that: the picked hawthorn is enucleated, the pulp is pulped, the brewing liquor is soaked and sterilized, the steam is de-wine, the fruit vinegar mother liquor is enveloped in the jar, the hawthorn puree vacuum Package.
- the invention has the following features:
- Fruit vinegar mother liquor is mixed according to the ratio of hawthorn nucleoplasm, sour pear nucleoplasm, steam dew liquor condensate, wine original slurry, mash 3:3; 2: 1: 1.
- the red color of the cockroach improves people's visual goodwill towards acidity.
- the mellowness of the wine enhances the appetite of the food.
- the red color of the sputum enhances people's visual acuity.
- the mellowness of the wine enhances the appetite for food, and the combination of hawthorn and sour pears appetizes.
- the brewed raw liquid of 65° or more which is made from grain, is distilled in the traditional process, and is refrigerated to 20 degrees Celsius in spring and summer, and the indoor temperature is in autumn and winter.
- gp large-sized food that can be directly eaten as finished fruit, sensory defective products and small fruit processing pulp.
- the core and the pulp are ground into a slurry and pulverized into pulp by a conventional and general method.
- the skin and core of the sour pear are left, and the sour pear meat is stored as a directly eaten fruit piece according to the canned fruit processing method.
- the acid pear skin and the kernel are pulverized into a slurry.
- Hawthorn puree is selected from glass cans.
- the fruit vinegar mother liquor is packaged in glass cans at the factory, and the kimchi jar is used in the place of use.
- Each 100g of fruit vinegar mother liquor can be added with 2000g of boiled water that is boiled and then cooled.
- Meat grinder type equipment the raw materials are ground twice.
- Powder pulping equipment General food crushing equipment or hawthorn processing equipment.
- Steam Steamer A similar steam box for cooking steamed bread.
- Sterilization process 1 Mix the pulp (Hawthorn pulp, hawthorn pulp, sour pear fruit pulp) and wine in a ratio of 1:1. After soaking and precipitating for 4 hours, the wine is overflowed and the liquor is used repeatedly.
- the pulp is sent to a steam steamer, steamed for 10 minutes, and the steam exhaust pipe is connected to a cold pipe, and the distillation is also retained.
- Hawthorn meat pulp is divided according to the glass bottle canned fruit packaging process.
- Hawthorn puree When eaten, add seasonal sugar such as sugar, honey and various tastes, and then eat and process directly.
- the present invention simultaneously produces sensory fruit, fruit pulp, fruit vinegar mother liquor, and sour pear meat.
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Non-Alcoholic Beverages (AREA)
- Alcoholic Beverages (AREA)
Abstract
一种同步产生山楂原浆和果醋母液的生产方法。将采摘的山楂去核、果肉制浆、酿造酒液浸泡灭菌、蒸汽脱酒，果醋母液泡菜坛封装，山楂原浆真空封装。
Description
说明书
山楂原浆和果醋母液同步制造方法 技术领域
本发明涉及一种山楂原浆和果醋母液同步制造方法， 具体地说： 是一种同步产生 山楂原浆和果醋母液的生产技术， 属于食品工程领域。
背景技术
现在果酱都是添加外来物质后的失去原味的食品，山楂原味的果酱只能自行加工， 食用醋也都是含有防腐剂、添加剂多种、 多样。食品添加剂和防腐剂超标已经成 为危害人们健康的一个顽疾， 山楂原浆、果醋母液未见产品化的报道和研究的公 开信息；采用酿造白酒灭菌的山楂制品和食用醋灭菌方法也未见信息公开的报道。 发明内容
本发明公开了一种山楂原浆和果醋母液同步制造方法，将采摘的山楂去核、果肉 制浆、酿造酒液浸泡灭菌、蒸汽脱酒，果醋母液泡菜坛封装，山楂原浆真空封装， 采用该方法，可利用山楂采摘期的不宜直接生吃的、酸度大的铁果、外形伤残果、 次等果或早熟跌落果，提高了山楂利用率和分级出售山楂提高人们对山楂的感官 兴趣， 同时产生的果醋母液作为家庭、饭店自酿食用醋的母液， 使用当时调制口 感， 避免防腐剂、 有害添加剂的摄入。
一种山楂原浆和果醋母液同步制造方法， 其特征是： 将采摘的山楂去核、 果肉制 浆、 酿造酒液浸泡灭菌、 蒸汽脱酒， 果醋母液泡菜坛封装， 山楂原浆真空封装。 本发明具有以下特征：
1.果醋母液按照山楂核浆、 酸梨核浆、 蒸汽脱酒的冷凝液、 葡萄酒原浆液、 枸杞 浆 3: 3； 2： 1： 1比例混合。
2.枸杞的红色提高了人们对酸性的视觉好感。
3.葡萄酒的醇香提高了人们对食品的食欲。
4.山楂和酸梨的组合消食开胃。
5.枸杞的红色提高了人们对酸性的视觉好感， 葡萄酒的醇香提高了人们对食品的 食欲， 山楂和酸梨的组合消食开胃。
具体实施方式
酒液的选择：
选用粮食酿造的 65° 以上酒液， 为传统工艺制作的蒸馏原浆液， 春夏季冷藏至 20摄氏度， 秋冬季， 室内环境温度。
原料的选择的总原则：
1禁止腐败品进入。
2分级利用原则， gp : 外形大的可直接食用的作为成品水果， 感官不良品和小果 加工制浆。
山楂的选择：
筛选和风吹山楂， 无工业尘埃和气体污染的产地， 可免除水洗。
采用传统和通用的方法去核， 分别将山楂核和果肉研磨成浆和粉碎成浆。
酸梨的选择：
将酸梨的皮和果核留下， 酸梨肉作为直接食用的水果块， 按照水果罐头加工方法 保存。
将酸梨皮和果核粉碎成浆。
葡萄原浆液的选择：
不添加外来物质的葡萄酒液， 也可选用采摘期的葡萄， 按照每 lOOOg 葡萄添加
100g酒精度 65度以上的酿造白酒， 在环境温度 60°C (电饭煲保温档温度）， 密 闭封存 12小时。
枸杞原浆液的选择：
自然晾晒的干枸杞， 粉碎成浆。
容器的选择：
山楂原浆选用玻璃罐头瓶。
果醋母液出厂时采用玻璃罐头瓶包装， 使用场所选用泡菜坛封装， 每 100g果醋 母液可添加 2000g烧开后晾凉的白开水。
加工设备的选择：
研磨成浆设备： 绞肉机类型的设备， 原料两次研磨加工。
粉粹成浆设备： 通用的食品粉碎设备或山楂酱加工设备。
蒸汽蒸箱： 烹饪用蒸馒头机类似的蒸汽箱。
灭菌工艺过程：
1按照 1:1的比例混合果浆 （山楂核果浆、 山楂肉果浆、 酸梨核果浆） 和酒， 浸 泡和沉淀 4小时后， 溢出酒液， 酒液反复使用， 按量添加。
2果浆送入蒸汽蒸箱， 蒸汽熏蒸 10分钟， 将蒸汽排气管口接上冷管道， 蒸馏也 存留。
3.山楂肉果浆按照玻璃瓶水果罐头包装工艺分装。
4.山楂核果浆、 酸梨核果浆连同其他葡萄酒原浆液、 枸杞浆按照配方混合后， 按 照水果罐头包装工艺分装。
日常食用调制方法：
山楂原浆： 食用时， 添加糖、 蜂蜜和各种口感的时令水果混合后直接食用和加工 后食用。
果醋母液： 食用时添加蜂蜜、 食盐。
有益效果：
提高了山楂利用率， 降低人体摄入食品防腐剂、 食品添加剂的风险和危害。 提高了烹饪加工安全性和口味多样性，在果酱和醋领域， 增加食物多样性和消食 开胃的成分。
增加了水果加工面灭菌新工艺和新技术。
降低食品加工耗水和排污。
增加水果加工副产品同步生产的品种。例如本发明的同步生产感官好的水果、果 浆、 果醋母液、 酸梨肉。
Claims
1. 一种山楂原浆和果醋母液同步制造方法， 其特征是： 将采摘的山楂去核、 果 肉制浆、 酿造酒液浸泡灭菌、 蒸汽脱酒， 果醋母液泡菜坛封装， 山楂原浆真空封 装。
2. 根据权利要求 1 所述的山楂原浆和果醋母液同步制造方法， 其特征是： 果醋 母液按照山楂核浆、 酸梨核浆、 蒸汽脱酒的冷凝液、 葡萄酒原浆液、 枸杞浆 3:3:2:1:1比例混合。
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210268017.6 | 2012-08-01 | ||
| CN2012102680176A CN102813146A (zh) | 2012-08-01 | 2012-08-01 | 山楂原浆和果醋母液同步制造方法 |
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| WO2014019290A1 true WO2014019290A1 (zh) | 2014-02-06 |
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| CN104974916A (zh) * | 2015-06-29 | 2015-10-14 | 广西大学 | 一种山楂果醋及其制备方法 |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1087490A (zh) * | 1992-12-04 | 1994-06-08 | 山东省果树研究所 | 一种保健山楂饮料的制作方法及产品 |
| CN1718116A (zh) * | 2005-08-18 | 2006-01-11 | 闫斌 | 一种山楂果醋饮料及其生产工艺 |
| CN101411534A (zh) * | 2008-11-15 | 2009-04-22 | 宋玉秀 | 山楂果醋的生产工艺 |
-
2012
- 2012-08-01 CN CN2012102680176A patent/CN102813146A/zh active Pending
- 2012-10-13 WO PCT/CN2012/082890 patent/WO2014019290A1/zh active Application Filing
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1087490A (zh) * | 1992-12-04 | 1994-06-08 | 山东省果树研究所 | 一种保健山楂饮料的制作方法及产品 |
| CN1718116A (zh) * | 2005-08-18 | 2006-01-11 | 闫斌 | 一种山楂果醋饮料及其生产工艺 |
| CN101411534A (zh) * | 2008-11-15 | 2009-04-22 | 宋玉秀 | 山楂果醋的生产工艺 |
Non-Patent Citations (1)
| Title |
|---|
| WANG, YUEHUI: "DEVELOPMENT OF HAW APPLE VINEGAR DRINK", SHANXI FOOD INDUSTRY, June 2005 (2005-06-01), pages 15 - 17 * |
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| CN102813146A (zh) | 2012-12-12 |
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