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Method for manufacturing fructus jujubae vinegar

A production method, the technology of jujube vinegar, applied in the preparation of vinegar, methods based on microorganisms, biochemical equipment and methods, etc., can solve the problems of not strong jujube flavor, poor taste, heavy sour taste of raw jujube vinegar, etc., and achieve nutritional Full-bodied, soft sour, good-tasting effect

Inactive Publication Date: 2017-09-15
济源市王屋山石匣醋厂
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The object of the present invention is to provide a kind of preparation method of jujube vinegar, to solve the problem that the mouthfeel of the existing jujube fruit vinegar drinks proposed in the above-mentioned background technology is poor, the acetic acid taste of the raw jujube vinegar is heavy, the jujube flavor is not strong, and the nutrition The ingredients are not comprehensive enough to meet the needs of consumers. At the same time, after the jujube vinegar is placed for a period of time, black deposits will appear at the bottom of the bottle, which not only affects the appearance and sales of the jujube vinegar, but also affects the nutritional content of the jujube vinegar drink.

Method used

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  • Method for manufacturing fructus jujubae vinegar

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Effect test

Embodiment 1

[0023] A kind of preparation method of jujube vinegar, the specific steps of this method are as follows: wash the silt and impurities on the surface of jujube with flowing water, put the jujube in an oven and dry it for 0.5h, remove the jujube core after taking it out, and use a beater Beat the jujube meat into jujube pulp, add pure water to the jujube pulp, heat and simmer for 15 minutes, and set aside for later use; grind the rice soaked in pure water for 40 minutes into a slurry, add pure water to adjust the rice slurry to a concentration of 1.5g / ml, adjust the pH of the rice flour slurry to 6, then add α-amylase preparation, stir evenly, heat to 80°C and maintain it for 18 minutes, cool down to 60°C naturally, add fresh raw bran accounting for 2% of the total mass of the rice flour slurry for saccharification saccharification at 60°C for 3 hours to obtain rice syrup; add rice syrup to jujube syrup, and then inoculate 0.1% active dry yeast of Saccharomyces cerevisiae in a f...

Embodiment 2

[0025] A kind of preparation method of jujube vinegar, the specific steps of the method are as follows: wash the silt and impurities on the surface of the jujube with flowing water, put the jujube in an oven and dry it for 1 hour, remove the jujube core after taking it out, and grind the jujube with a beater Red jujube meat is made into jujube pulp, add pure water to the jujube pulp, heat and simmer for 20 minutes, and set aside for later use; grind the rice soaked in pure water for 50 minutes into a powder slurry, add pure water to adjust the rice flour slurry to a concentration of 1.5g / ml , adjust the pH of the rice slurry to 6.5, then add α-amylase preparation, stir evenly, heat to 90°C and maintain it for 20 minutes, cool down to 65°C naturally, add fresh bran saccharification agent accounting for 3% of the total mass of the rice slurry Keep warm at 65°C and saccharify for 4 hours to make rice syrup; add rice syrup to jujube syrup, then inoculate 0.3% Saccharomyces cerevisi...

Embodiment 3

[0027] A kind of preparation method of jujube vinegar, the specific steps of the method are as follows: wash the silt and impurities on the surface of the jujube with flowing water, put the jujube in an oven and dry it for 1 hour, remove the jujube core after taking it out, and grind the jujube with a beater Red jujube meat is beaten into jujube pulp, and pure water is added to the jujube pulp, heated and simmered for 18 minutes, and set aside for later use; the rice soaked in pure water for 45 minutes is ground into a powder slurry, and purified water is added to adjust the rice flour slurry to a concentration of 1.5g / ml , adjust the pH of the rice slurry to 6.3, then add α-amylase preparation, stir evenly, heat to 85°C and maintain it for 20 minutes, cool down to 63°C naturally, add fresh bran saccharification agent accounting for 2.5% of the total mass of the rice slurry Keep warm at 63°C and saccharify for 3 hours to make rice syrup; add rice syrup to jujube syrup, then ino...

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Abstract

The invention discloses a method for manufacturing fructus jujubae vinegar, and belongs to the field of technologies for producing fruit vinegar. The method includes particular steps of S1, cleaning and mashing fructus jujubae; S2, preparing rice syrup; S3, carrying out alcoholic fermentation; S4, carrying out acetic fermentation; S5, spraying vinegar; S6, carrying out disinfecting and ageing; S7, carrying out clarifying filtration and bottling. The method has the advantages that the fructus jujubae vinegar prepared by the aid of the method contains comprehensive nutrition and has excellent taste, and fructus jujubae vinegar beverage is clear and transparent, has subtle fructus jujubae aroma and grease aroma, is free of other undesirable odor, has mild sourness and is free of irritation on oral mucosas; the fructus jujubae vinegar can be stored for a long time, and influence on the appearance of the fructus jujubae vinegar due to black sediments can be prevented.

Description

technical field [0001] The invention relates to the technical field of fruit vinegar production, in particular to a preparation method of jujube vinegar. Background technique [0002] Jujube, also known as jujube, belongs to the plant of Angiosperm, Dicotyledoneae, Rhamnales, Rhamnaceae, and Jujube. Its vitamin content is very high, and it has the reputation of "natural vitamin pill", which has the effects of nourishing yin and yang, and nourishing blood. China's fruit vinegar culture has a history of nearly a thousand years. It was first introduced to China from Europe. The current production process of fruit vinegar in China was introduced from Japan. Acetic acid beverages are known as the successor to carbonated beverages, drinking water, fruit juices and tea beverages. The fourth generation of beverages after that. [0003] With the development of my country's economy, the continuous improvement of people's material living standards, the change of consumption concept, ...

Claims

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Application Information

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IPC IPC(8): C12J1/04C12R1/865
CPCC12J1/04
Inventor 贾火龙贾盼盼王旭东薛梦宁贾丹丹
Owner 济源市王屋山石匣醋厂
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