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Method for producing hovenia acerba fruit vinegar

A production method and jujube fruit technology, which is applied in the production field of jujube fruit vinegar, can solve problems such as low yield of wine, deterioration of chemical preservatives, throat jam of jujube vinegar, etc.

Inactive Publication Date: 2016-07-13
SHAANXI ZHENDING IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to provide a production method of jujube vinegar, to solve the problem of low yield of jujube vinegar in the brewing process and the deterioration of the brewed jujube vinegar during storage. Need to add chemical preservatives and other issues

Method used

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  • Method for producing hovenia acerba fruit vinegar

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] refer to figure 1 , a production method of jujube fruit vinegar, comprising the following steps:

[0035] Step 1. Raw material pulping: fully mix fresh jujube stalks and bran at a weight percentage of 4:1, then mix with water at a mass ratio of 1:1, and make pulp to obtain jujube pulp;

[0036] Step 2, raw material sterilization: sterilize the jujube slurry at 121°C for 30 minutes;

[0037] Step 3, Paecilomyces cicadae fermentation: Add Paecilomyces cicadae seed liquid cultivated with a slurry weight of 8% to the cooled jujube pulp, control the temperature at 24°C, and ferment for 120 hours. During the fermentation process, turn over every day Stir 4 times;

[0038] Step 4, alcohol fermentation: add 0.5% dry yeast powder by weight to the mash in step 3, stir evenly, control the temperature at 28°C, and ferment for 96 hours. When the alcohol content of the slurry reaches 8°, it can be finished;

[0039] Step 5, acetic acid fermentation: add 0.6% of its weight acetic a...

Embodiment 2

[0044] refer to figure 1 , a production method of jujube fruit vinegar, comprising the following steps:

[0045] Step 1. Raw material pulping: fully mix fresh jujube stalks and bran at a weight percentage of 4:1, then mix with water at a mass ratio of 1:1, and make pulp to obtain jujube pulp;

[0046] Step 2, raw material sterilization: sterilize the jujube slurry at 121°C for 30 minutes;

[0047] Step 3, fermentation of Paecilomyces cicadae: add Paecilomyces cicadae seed liquid cultivated with a weight of 5% of the slurry to the cooled jujube pulp, control the temperature at 26°C, ferment for 96 hours, turn over every day during the fermentation process Stir 5 times;

[0048] Step 4. Alcohol fermentation: Add 0.3% dry yeast powder by weight to the mash in step 3, stir evenly, control the temperature at 25°C, and ferment for 120 hours. When the alcohol content of the slurry reaches 9°, it can be ;

[0049] Step 5, acetic acid fermentation: add 0.4% of its weight acetic aci...

Embodiment 3

[0054] refer to figure 1 , a production method of jujube fruit vinegar, comprising the following steps:

[0055] Step 1. Raw material pulping: fully mix fresh jujube stalks and bran at a weight percentage of 4:1, then mix with water at a mass ratio of 1:1, and make pulp to obtain jujube pulp;

[0056] Step 2, raw material sterilization: sterilize the jujube slurry at 121°C for 30 minutes;

[0057] Step 3, fermentation of Paecilomyces cicadae: add the cultivated Paecilomyces cicadae seed liquid with a weight of 7% of the slurry to the cooled jujube pulp, control the temperature at 25°C, ferment for 120 hours, and turn over every day during the fermentation process Stir 5 times;

[0058] Step 4. Alcohol fermentation: Add 0.4% dry yeast powder by weight to the mash in step 3, stir evenly, control the temperature at 26°C, and ferment for 120 hours. When the alcohol content of the slurry reaches 9°, it can be ;

[0059] Step 5, acetic acid fermentation: add 0.5% of its weight a...

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Abstract

The invention belongs to the field of technologies for making fruit vinegar, and provides a method for producing hovenia acerba fruit vinegar.The method includes steps of pulping raw materials; sterilizing the raw materials; fermenting paecilomyces cicadae; fermenting alcohol; fermenting acetic acid; spraying and filtering vinegar; canning and sterilizing the vinegar.Compared with existing methods for making table vinegar, the method for producing the hovenia acerba fruit vinegar has the advantages that the alcohol fermentation liquor yield can be increased by 10-15% as compared with the liquor yields of the traditional methods for making the table vinegar, and the hovenia acerba fruit vinegar yield can be increased by 10-15%; chemical preservatives for the hovenia acerba fruit vinegar can be omitted owing to antibacterial oligopeptide of certain antibacterial components produced in paecilomyces cicadae fermentation procedures by means of metabolism, and the hovenia acerba fruit vinegar has good flavor and tastes delicious.

Description

technical field [0001] The invention belongs to the technical field of fruit vinegar brewing, and in particular relates to a production method of jujube fruit vinegar. Background technique [0002] Jujube, whose scientific name is Hovenia aurantium, is a woody plant belonging to the genus Hovenia in Rhamnaceae. Jujube has high nutritional value, and jujube also has medical value and can treat many diseases. Its fruit stems, fruits, seeds, leaves and roots can be used as medicine. In addition to eating fresh dates, jujubes are also processed into foods such as jujube wine and jujube vinegar. The existing jujube vinegar brewing steps are similar to apple cider vinegar, Sydney fruit vinegar, lemon fruit vinegar, pear fruit vinegar, mostly including: raw material pulping, raw material sterilization, alcoholic fermentation, acetic acid fermentation, vinegar drench filtration, canned sterilization . When jujube vinegar is brewed using the existing technology, it is often encoun...

Claims

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Application Information

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IPC IPC(8): C12J1/04C12R1/79
CPCC12J1/04
Inventor 黄鼎博
Owner SHAANXI ZHENDING IND
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