CN101126059A - Preparation method of strawberry vinegar - Google Patents
Preparation method of strawberry vinegar Download PDFInfo
- Publication number
- CN101126059A CN101126059A CNA2007100258066A CN200710025806A CN101126059A CN 101126059 A CN101126059 A CN 101126059A CN A2007100258066 A CNA2007100258066 A CN A2007100258066A CN 200710025806 A CN200710025806 A CN 200710025806A CN 101126059 A CN101126059 A CN 101126059A
- Authority
- CN
- China
- Prior art keywords
- strawberry
- vinegar
- gram
- honey
- sorbic acid
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000021419 vinegar Nutrition 0.000 title claims abstract description 29
- 239000000052 vinegar Substances 0.000 title claims abstract description 29
- 235000016623 Fragaria vesca Nutrition 0.000 title claims abstract description 24
- 235000011363 Fragaria x ananassa Nutrition 0.000 title claims abstract description 24
- 238000002360 preparation method Methods 0.000 title claims description 6
- 240000009088 Fragaria x ananassa Species 0.000 title 1
- 241000220223 Fragaria Species 0.000 claims abstract description 23
- 235000012907 honey Nutrition 0.000 claims abstract description 10
- 235000010199 sorbic acid Nutrition 0.000 claims abstract description 10
- BEFDCLMNVWHSGT-UHFFFAOYSA-N ethenylcyclopentane Chemical compound C=CC1CCCC1 BEFDCLMNVWHSGT-UHFFFAOYSA-N 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 229940075582 sorbic acid Drugs 0.000 claims abstract description 8
- 239000004334 sorbic acid Substances 0.000 claims abstract description 8
- 235000013948 strawberry juice Nutrition 0.000 claims abstract description 7
- 230000000694 effects Effects 0.000 claims abstract description 6
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 8
- 229930006000 Sucrose Natural products 0.000 claims description 8
- 235000013399 edible fruits Nutrition 0.000 claims description 7
- 235000015203 fruit juice Nutrition 0.000 claims description 5
- 230000001954 sterilising effect Effects 0.000 claims description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- 244000283763 Acetobacter aceti Species 0.000 claims description 3
- 235000007847 Acetobacter aceti Nutrition 0.000 claims description 3
- 230000032683 aging Effects 0.000 claims description 3
- 238000005119 centrifugation Methods 0.000 claims description 3
- 238000000855 fermentation Methods 0.000 claims description 3
- 230000004151 fermentation Effects 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 108090000790 Enzymes Proteins 0.000 claims description 2
- 102000004190 Enzymes Human genes 0.000 claims description 2
- 108010059820 Polygalacturonase Proteins 0.000 claims description 2
- 239000002253 acid Substances 0.000 claims description 2
- 238000005352 clarification Methods 0.000 claims description 2
- 150000001875 compounds Chemical class 0.000 claims description 2
- 238000007710 freezing Methods 0.000 claims description 2
- 230000008014 freezing Effects 0.000 claims description 2
- 239000012535 impurity Substances 0.000 claims description 2
- 238000012216 screening Methods 0.000 claims description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 5
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 3
- 239000004615 ingredient Substances 0.000 abstract description 3
- 239000008280 blood Substances 0.000 abstract description 2
- 210000004369 blood Anatomy 0.000 abstract description 2
- 230000029087 digestion Effects 0.000 abstract description 2
- 210000004072 lung Anatomy 0.000 abstract description 2
- 230000036407 pain Effects 0.000 abstract description 2
- 238000010791 quenching Methods 0.000 abstract description 2
- 210000000952 spleen Anatomy 0.000 abstract description 2
- 235000019640 taste Nutrition 0.000 abstract description 2
- 230000035922 thirst Effects 0.000 abstract description 2
- 230000029663 wound healing Effects 0.000 abstract description 2
- 230000001737 promoting effect Effects 0.000 abstract 4
- 235000013361 beverage Nutrition 0.000 abstract 2
- 235000021552 granulated sugar Nutrition 0.000 abstract 2
- 206010013911 Dysgeusia Diseases 0.000 abstract 1
- 206010061218 Inflammation Diseases 0.000 abstract 1
- 206010037660 Pyrexia Diseases 0.000 abstract 1
- 230000003467 diminishing effect Effects 0.000 abstract 1
- 239000012530 fluid Substances 0.000 abstract 1
- 230000004054 inflammatory process Effects 0.000 abstract 1
- 230000027939 micturition Effects 0.000 abstract 1
- 235000019614 sour taste Nutrition 0.000 abstract 1
- 238000000034 method Methods 0.000 description 3
- 230000000050 nutritive effect Effects 0.000 description 3
- 239000004278 EU approved seasoning Substances 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 238000003483 aging Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 150000003398 sorbic acids Chemical class 0.000 description 2
- 201000001320 Atherosclerosis Diseases 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010008111 Cerebral haemorrhage Diseases 0.000 description 1
- 208000035150 Hypercholesterolemia Diseases 0.000 description 1
- 208000001953 Hypotension Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000000202 analgesic effect Effects 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 208000029078 coronary artery disease Diseases 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 208000014617 hemorrhoid Diseases 0.000 description 1
- 208000021822 hypotensive Diseases 0.000 description 1
- 230000001077 hypotensive effect Effects 0.000 description 1
- 208000020658 intracerebral hemorrhage Diseases 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 208000032839 leukemia Diseases 0.000 description 1
- 230000002175 menstrual effect Effects 0.000 description 1
- 239000002366 mineral element Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 235000012976 tarts Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 239000002023 wood Substances 0.000 description 1
Landscapes
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a health-care beverage which is prepared from raw materials of strawberry juice, brewed vinegar, honey, white granulated sugar and sorbic acid, wherein the dosage of each component has a better curative effect within the following weight range, wherein 50-60 g of strawberry juice, 70-80 g of brewed vinegar, 15-20 g of honey, 15-20 g of white granulated sugar and 15-20 g of sorbic acid. The strawberry juice has natural color, high purity, good quality, low cost, no need of other auxiliary ingredients, fresh and rich strawberry flavor, soft sour taste, full taste and long aftertaste. It has effects of clearing summer heat, relieving fever, promoting fluid production to quench thirst, diminishing inflammation, relieving pain, moistening lung, invigorating spleen, replenishing blood, dredging channels, promoting urination, promoting digestion, and promoting wound healing. Is a novel beverage and a seasoning with unique characteristics.
Description
Technical field
The invention belongs to a kind of production method of fruit vinegar, be specifically related to a kind of method of producing strawberry vinegar by strawberry class processing fruits.
Background technology
In the domestic food industry at present, the edible vinegar that is used as seasonings forms for the main raw material brew with grain basically.Be subjected to the influence of each side factor, the production cost of vinegar is higher, and taste is single, and nutritive value is on the low side.
Summary of the invention
It is the method for raw material production fruit vinegar with the strawberry that technical problem to be solved by this invention is to provide a kind of, adopting the modern food technology to solve restriction fruit makes bacillus aceticus in the vinegar and influenced by fruit juice acidity and the difficult problem that is difficult to survive, reduce producing wood, improve strawberry series products value added.Strawberry the nutritive ingredient such as VITAMIN, amino acid, also contains mineral elements such as calcium, phosphorus, iron in containing edible vinegar.Strawberry has hypotensive, anti-aging effects all has certain curative effect to preventing and treating atherosclerosis, hypercholesterolemia, coronary heart disease, anemia, leukemia, Intracerebral hemorrhage, hemorrhoid etc.
Technical solution of the present invention is: a kind of preparation method of strawberry vinegar is that raw material is made with strawberry juice, making vinegar, honey, white sugar, Sorbic Acid, and its each amounts of components all has curative effect preferably in the following weight scope.
Strawberry juice 50-60 gram making vinegar 70-80 gram
Honey 15-20 gram white sugar 15-20 gram
Sorbic Acid 15-20 gram
The present invention preparation is to be raw material with fresh, sophisticated strawberry, comprises cleaning, squeezes the juice, centrifugation, low temperature zymamsis, acetic fermentation, ageing, filtration, sterilization finish.Its technical process is: will clean behind the strawberry choosing fruit earlier, screenings is separated, then with the fruit juice centrifugation, adding polygalacturonase in fruit juice liquefies, with debitterize enzyme debitterize, add compound clarifier again and leave standstill clarification, adjust acid sugar ratio behind the deslagging, carry out zymamsis then, its barms is to cultivate by test tube, triangular flask is cultivated, seed tank culture obtains, carry out acetic fermentation again, its bacillus aceticus also is to cultivate by test tube, triangular flask is cultivated, seed tank culture obtains, and freezing and filtering is adopted in ageing at normal temperatures then again, filter type degerming and other impurity, make strawberry vinegar stoste, add making vinegar by above-mentioned prescription again, honey, white sugar, Sorbic Acid is allocated, can, sterilization, seal bottle at last.
The present invention is a raw material with pure natural strawberry fruit, it is the edible vinegar of raw material that its inherent composition, nutritive value all are better than with grain, it has kept the distinctive local flavor of strawberry, has natural colored, and purity is higher, quality is better and cost is very cheap, do not need to add other auxiliary ingredients, and fresh, strong strawberry fruital is arranged, tart flavour is soft, mouthfeel is plentiful, and pleasant impression is long.It not only have clearly heat, analgesic, promote the production of body fluid to quench thirst, anti-inflammatory, pain relieving, moistening lung, invigorating the spleen, enrich blood, stimulate the menstrual flow, diuresis, aid digestion, promote effect such as wound healing.Be novel drink and the seasonings that a kind of novelty shows unique characteristics.
The invention will be further described below in conjunction with embodiment.
Embodiment
Embodiment 1
Get the strawberry vinegar stoste that ferments 50 grams, with honey 15 grams, making vinegar 70 grams, white sugar 15 gram Sorbic Acids 15 grams are poured into respectively in the strawberry vinegar stoste, and thorough mixing is even, carry out can, high-temperature sterilization, envelope bottle at last again.
Embodiment 2
Get the strawberry vinegar stoste that ferments 60 grams, with honey 20 grams, making vinegar 80 grams, white sugar 20 gram Sorbic Acids 20 grams, pour in the strawberry vinegar stoste respectively, thorough mixing is even, carries out can, high-temperature sterilization, envelope bottle at last again.
Claims (2)
1. the preparation method of a strawberry vinegar, it is that raw material is made with strawberry juice, making vinegar, honey, white sugar, Sorbic Acid, its each amounts of components all has curative effect preferably in the following weight scope.
Strawberry juice 50-60 gram making vinegar 70-80 gram
Honey 15-20 gram white sugar 15-20 gram
Sorbic Acid 15-20 gram
2. the preparation method of a kind of strawberry vinegar according to claim 1, it is characterized in that: will clean behind the strawberry choosing fruit earlier, screenings is separated, then with the fruit juice centrifugation, adding polygalacturonase in fruit juice liquefies, with debitterize enzyme debitterize, add compound clarifier again and leave standstill clarification, adjust acid sugar ratio behind the deslagging, carry out zymamsis then, its barms is to cultivate by test tube, triangular flask is cultivated, seed tank culture obtains, and carries out acetic fermentation again, and its bacillus aceticus also is to cultivate by test tube, triangular flask is cultivated, seed tank culture obtains, ageing at normal temperatures then, adopt freezing and filtering again, filter type degerming and other impurity are made strawberry vinegar stoste, add making vinegar by above-mentioned prescription again, honey, white sugar, Sorbic Acid is allocated, can, sterilization, seal bottle at last.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007100258066A CN101126059A (en) | 2007-08-01 | 2007-08-01 | Preparation method of strawberry vinegar |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007100258066A CN101126059A (en) | 2007-08-01 | 2007-08-01 | Preparation method of strawberry vinegar |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101126059A true CN101126059A (en) | 2008-02-20 |
Family
ID=39094196
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2007100258066A Pending CN101126059A (en) | 2007-08-01 | 2007-08-01 | Preparation method of strawberry vinegar |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101126059A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103966072A (en) * | 2014-05-26 | 2014-08-06 | 合肥工业大学 | Strawberry seasoned vinegar and preparation technique thereof |
| CN104116107A (en) * | 2014-07-02 | 2014-10-29 | 开平市绿洲食品有限公司 | Natural strawberry vinegar and manufacturing process thereof |
| CN104248006A (en) * | 2013-06-30 | 2014-12-31 | 开平市绿洲食品有限公司 | Strawberry vinegar beverage and production process thereof |
-
2007
- 2007-08-01 CN CNA2007100258066A patent/CN101126059A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104248006A (en) * | 2013-06-30 | 2014-12-31 | 开平市绿洲食品有限公司 | Strawberry vinegar beverage and production process thereof |
| CN103966072A (en) * | 2014-05-26 | 2014-08-06 | 合肥工业大学 | Strawberry seasoned vinegar and preparation technique thereof |
| CN104116107A (en) * | 2014-07-02 | 2014-10-29 | 开平市绿洲食品有限公司 | Natural strawberry vinegar and manufacturing process thereof |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
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| C12 | Rejection of a patent application after its publication | ||
| RJ01 | Rejection of invention patent application after publication |
Open date: 20080220 |