Processing method of honey raisin tree fruit vinegar

Abstract

The invention discloses a processing method of honey raisin tree fruit vinegar. The processing method uses honey raisin tree fruit stems as raw materials and comprises the following steps: removing impurities in the raw materials, pulping fruit, carrying out ultra-high-temperature sterilization, alcoholic fermentation and acetic fermentation, filtering, homogenizing, sterilizing, canning, checking and storing. The invention provides honey raisin tree fruit vinegar seasoning which is rich in nutrition and pure in flavor, can be directly eaten and can also be used as seasoning, and the edible methods of the honey raisin tree fruit vinegar seasoning are various; the nutritive value of the honey raisin tree fruit is increased; and the fruit vinegar is sweet, sour and delicious and has the effects of dispelling wind, removing obstruction in the meridians, dispelling the effects of alcohol, calming the nerves, eliminating phlegm by cooling, quenching thirst, relieving restlessness and the like. Meanwhile, the processing method also has the advantages of simple and convenient processing and easy mastering.

Description

Technical field

[0001] The invention relates to a manufacturing method of fruit vinegar, in particular to a processing method of jujube fruit vinegar. Background technique

[0002] Jujube, the scientific name of Citrus aurantium, is also called Linqin, Wanzi Pear, etc. It is a woody plant in the Rhamnaceae Trifoliate family. Jujube has medical value and can treat many diseases. Its stalks, fruits, seeds, leaves and roots can be used as medicine. Chinese medicine calls its fruits Citrus aurantium. Its medicinal use was first seen in "Tang Materia Medica". Li Shizhen said in the "Compendium of Materia Medica" that it is "sweet in taste, calm in nature, non-toxic, it quenches thirst, relieves troubles, removes heat on the diaphragm, moisturizes the five internal organs, facilitates bowel movements, and has the same effect as honey." Jujube has a high nutritional value. According to the analysis and determination of scientific research department, every 100 grams of Jujube fleshy s...

Examples

Embodiment 1

[0016] A processing method of Jujube fruit vinegar is processed through the following steps:

[0017] A. Raw material processing: Select mature, disease-free fruit stalks of Jujube jujube, clean it and beat it to prepare Jujube jujube slurry, which is directly beaten and juiced, reducing the nutrient loss of Jujube jujube;

[0018] B. Ultra-high temperature sterilization: Sterilize the Jujube slurry through an ultra-high temperature sterilizer, with a feed temperature of 110°C and a discharge temperature of 50°C;

[0019] C. Alcohol fermentation: Add 30g of dry yeast to 10kg of sterilized Jujube slurry, activate it with 28°C warm water for 8 minutes, stir well, control the temperature at 20°C, and ferment for 7 days;

[0020] D. Acetic acid fermentation: Take 10kg of alcoholic fermentation slurry, adjust the alcohol content of the slurry to 7°, add 40g of acetic acid bacteria, control the temperature at 30°C, and ferment for 20 days. Stir 3 times a day during the fermentation process. ...

Embodiment 2

[0027] A processing method of Jujube fruit vinegar is processed through the following steps:

[0028] A. Raw material processing: Select mature, disease-free fruit stalks of Jujube jujube, clean it and beat it to prepare Jujube jujube slurry, which is directly beaten and juiced, reducing the nutrient loss of Jujube jujube;

[0029] B. Ultra-high temperature sterilization: Mix 5 kg of Jujube slurry and 5 kg of Snakeberry slurry uniformly to prepare a mixed solution, which is sterilized by an ultra-high temperature sterilizer at a feed temperature of 115°C and a discharge temperature of 45°C;

[0030] C. Alcohol fermentation: Add 40g of dry yeast to 10kg of sterilized mixture, activate it with 29°C warm water for 7 minutes, stir well, control the temperature to 23°C, and ferment for 6 days;

[0031] D. Acetic acid fermentation: Take 10kg of alcoholic fermentation slurry, adjust the alcohol content of the slurry to 7.5°, add 50g of acetic acid bacteria, control the temperature at 33°C, fe...

Embodiment 3

[0039] A processing method of Jujube fruit vinegar is processed through the following steps:

[0040] A. Raw material processing: Select mature, disease-free fruit stalks of Jujube jujube, clean it and beat it to prepare Jujube jujube slurry, which is directly beaten and juiced, reducing the nutrient loss of Jujube jujube;

[0041] B. Ultra-high temperature sterilization: Sterilize the Jujube slurry through an ultra-high temperature sterilizer, with a feed temperature of 120°C and a discharge temperature of 40°C;

[0042] C. Sugaring: Add 1.6kg of white sugar to 10kg of sterilized slurry and mix well;

[0043] D. Alcohol fermentation: Add 50g of dry yeast to 10kg of sterilized Jujube slurry, activate it with 30℃ warm water for 6 minutes, stir well, control the temperature at 25℃, and ferment for 5 days;

[0044] E. Acetic acid fermentation: Take 10kg of alcoholic fermentation slurry, adjust the alcohol content of the slurry to 8°, add 60g of acetic acid bacteria, control the temperature...

Technical field

[0001] The invention relates to a manufacturing method of fruit vinegar, in particular to a processing method of jujube fruit vinegar. Background technique

[0002] Jujube, the scientific name of Citrus aurantium, is also called Linqin, Wanzi Pear, etc. It is a woody plant in the Rhamnaceae Trifoliate family. Jujube has medical value and can treat many diseases. Its stalks, fruits, seeds, leaves and roots can be used as medicine. Chinese medicine calls its fruits Citrus aurantium. Its medicinal use was first seen in "Tang Materia Medica". Li Shizhen said in the "Compendium of Materia Medica" that it is "sweet in taste, calm in nature, non-toxic, it quenches thirst, relieves troubles, removes heat on the diaphragm, moisturizes the five internal organs, facilitates bowel movements, and has the same effect as honey." Jujube has a high nutritional value. According to the analysis and determination of scientific research department, every 100 grams of Jujube fleshy s...

Examples

Embodiment 1

[0016] A processing method of Jujube fruit vinegar is processed through the following steps:

[0017] A. Raw material processing: Select mature, disease-free fruit stalks of Jujube jujube, clean it and beat it to prepare Jujube jujube slurry, which is directly beaten and juiced, reducing the nutrient loss of Jujube jujube;

[0018] B. Ultra-high temperature sterilization: Sterilize the Jujube slurry through an ultra-high temperature sterilizer, with a feed temperature of 110°C and a discharge temperature of 50°C;

[0019] C. Alcohol fermentation: Add 30g of dry yeast to 10kg of sterilized Jujube slurry, activate it with 28°C warm water for 8 minutes, stir well, control the temperature at 20°C, and ferment for 7 days;

[0020] D. Acetic acid fermentation: Take 10kg of alcoholic fermentation slurry, adjust the alcohol content of the slurry to 7°, add 40g of acetic acid bacteria, control the temperature at 30°C, and ferment for 20 days. Stir 3 times a day during the fermentation process. ...

Embodiment 2

[0027] A processing method of Jujube fruit vinegar is processed through the following steps:

[0028] A. Raw material processing: Select mature, disease-free fruit stalks of Jujube jujube, clean it and beat it to prepare Jujube jujube slurry, which is directly beaten and juiced, reducing the nutrient loss of Jujube jujube;

[0029] B. Ultra-high temperature sterilization: Mix 5 kg of Jujube slurry and 5 kg of Snakeberry slurry uniformly to prepare a mixed solution, which is sterilized by an ultra-high temperature sterilizer at a feed temperature of 115°C and a discharge temperature of 45°C;

[0030] C. Alcohol fermentation: Add 40g of dry yeast to 10kg of sterilized mixture, activate it with 29°C warm water for 7 minutes, stir well, control the temperature to 23°C, and ferment for 6 days;

[0031] D. Acetic acid fermentation: Take 10kg of alcoholic fermentation slurry, adjust the alcohol content of the slurry to 7.5°, add 50g of acetic acid bacteria, control the temperature at 33°C, fe...

Embodiment 3

[0039] A processing method of Jujube fruit vinegar is processed through the following steps:

[0040] A. Raw material processing: Select mature, disease-free fruit stalks of Jujube jujube, clean it and beat it to prepare Jujube jujube slurry, which is directly beaten and juiced, reducing the nutrient loss of Jujube jujube;

[0041] B. Ultra-high temperature sterilization: Sterilize the Jujube slurry through an ultra-high temperature sterilizer, with a feed temperature of 120°C and a discharge temperature of 40°C;

[0042] C. Sugaring: Add 1.6kg of white sugar to 10kg of sterilized slurry and mix well;

[0043] D. Alcohol fermentation: Add 50g of dry yeast to 10kg of sterilized Jujube slurry, activate it with 30℃ warm water for 6 minutes, stir well, control the temperature at 25℃, and ferment for 5 days;

[0044] E. Acetic acid fermentation: Take 10kg of alcoholic fermentation slurry, adjust the alcohol content of the slurry to 8°, add 60g of acetic acid bacteria, control the temperature...