Fruit juice health care vinegar production method

A production method and technology of health-care vinegar, which is applied in the field of production of fruit juice health-care vinegar, can solve problems such as dull color, single flavor, and easy pollution, and achieve the effect of enriching vinegar varieties, unique flavor, and rapid acid production

Inactive Publication Date: 2010-02-24
许朝辉
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] In the prior art, the brewing of fruit vinegar all adopts the solid-state brewing method, and the product flavor is single, th

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] A kind of production method of apple juice health vinegar, comprises the following steps:

[0015] 1. Make apples into concentrated juice according to the conventional process, and then add 11 times of water to dilute;

[0016] 2. Raise the temperature of the above dilution to 90°C, keep it for 30 minutes, then cool down to 28°C;

[0017] 3. Add the diluted solution after cooling down to 0.1% fruit wine yeast for fermentation, control the temperature at 28°C, and ferment for 70 hours to obtain fruit wine fermented mash;

[0018] 4. Send the fruit wine fermented mash to the vinegar brewing equipment. The total concentration of fermentation is controlled between 3.8%, of which the acid concentration is 2.8 / 100ml, the alcohol concentration is 1 / 100ml, and the temperature is controlled at 30°C. When the fermentation mash in the fermentation tank When the alcohol concentration is consumed below 0.29%, a 50% solution is released, which is the stock solution of apple cider vi...

Embodiment 2

[0023] A production method of pear juice health vinegar, comprising the following steps:

[0024] 1. Make pears into concentrated juice according to the conventional process, and then add 10.8 times of water to dilute;

[0025] 2. Raise the temperature of the above dilution to 85°C, keep it for 15 minutes, then cool down to 32°C;

[0026] 3. Add the diluted liquid after cooling down to 0.1% by weight of fruit wine yeast to ferment, the temperature is controlled at 30°C, and the fermentation time is 62 hours to obtain fruit wine fermented mash;

[0027] 4. Send the fruit wine fermented mash to the vinegar brewing equipment. The total concentration of fermentation is controlled between 4.1%, of which the acid concentration is 2.9 / 100ml, the alcohol concentration is 1.3 / 100ml, and the temperature is controlled at 31°C. When the alcohol concentration is consumed below 0.28%, a 50% solution is released, which is the stock solution of pear vinegar;

[0028] 5. Put the fruit wine f...

Embodiment 3

[0032] A production method of jujube vinegar, comprising the following steps:

[0033] 1. Jujube is made into fruit juice according to the conventional process, and the total sugar content is adjusted to 10%;

[0034] 2. Raise the temperature of the above dilution to 87°C, keep it for 22 minutes, then cool down to 37°C;

[0035] 3. Add the diluted liquid after cooling down to 0.1% by weight of fruit wine yeast for fermentation, control the temperature at 32°C, and ferment for 68 hours to obtain fruit wine fermented mash;

[0036] 4. Send the fruit wine fermented mash to the vinegar brewing equipment. The total concentration of fermentation is controlled between 4.4%, of which the acid concentration is 3 / 100ml, the alcohol concentration is 1.5 / 100ml, and the temperature is controlled at 32°C. When the fermentation mash in the fermentation tank When the alcohol concentration is consumed below 0.27%, a 50% solution is released, which is the stock solution of jujube vinegar;

[...

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Abstract

A fruit juice health care vinegar production method comprises following steps: producing the fruit adaptive to popular fruit vinegar taste into a concentrated fruit juice according to routine technology; adding water for dilution or producing into fruit juice according to routine technology; adjusting total sugar degree; heating the above diluent and cooling; adopting the segmentation vinegar taking fermentation and filtering to get the fruit juice with pure taste. The fruit juice health care vinegar has no nutrient additive, has special flavor, fast acid production, high alcohol-acid conversion rate up to 96%, high raw material utilization rate and improved fermentation period of only 8-24 hours, accords with national consumption custom, maintenances the raw fruit flavor, enriches the edible vinegar variety and can be blended into the fruit vinegar beverages with various tastes.

Description

technical field [0001] The invention relates to the field of brewing seasoning food, in particular to a production method of fruit juice health vinegar. Background technique [0002] In the prior art, the brewing of fruit vinegar all uses the solid-state brewing method, and the product flavor is single, the color is dim, the usability is poor, it is easy to cause pollution, and it is easy to return to turbidity when exposed to sunlight. Contents of the invention [0003] In order to overcome the defects of the above-mentioned prior art, the object of the present invention is to provide a production method of fruit juice health vinegar, which uses the fruit wine fermentation mash as raw material of fruit juice as raw material, and uses immobilized cell technology to produce high-quality health care fruit vinegar, keeping the original Fruit flavor, mellow taste. [0004] In order to achieve the above object, technical scheme of the present invention is: [0005] A producti...

Claims

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Application Information

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IPC IPC(8): C12J1/00C12J1/02C12R1/645
Inventor 许朝辉
Owner 许朝辉
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