CN101831376A - Method for producing composite date and flower vinegar - Google Patents
Method for producing composite date and flower vinegar Download PDFInfo
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- CN101831376A CN101831376A CN201010175712A CN201010175712A CN101831376A CN 101831376 A CN101831376 A CN 101831376A CN 201010175712 A CN201010175712 A CN 201010175712A CN 201010175712 A CN201010175712 A CN 201010175712A CN 101831376 A CN101831376 A CN 101831376A
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- vinegar
- unstrained spirits
- flowers
- red date
- fermentation
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Abstract
The invention relates to a method for producing composite date and flower vinegar, comprising the following steps: selecting and sorting out dates, washing and blanching the dates, pulping the dates, mixing the date pulp and flowers, adding sodium sulfite, Daqu and yeast, fermenting the mixture with alcohol, adding bran and husk, inoculating the mixture with acetic acid bacteria, fermenting the mixture with acetic acid, adding salt, sealing the fermenting tank, carrying out post-ripening, soaking and spraying the fermented vinegar, spraying, sterilizing and cooling the vinegar to obtain the composite date and flower vinegar. The composite date and flower vinegar which is produced from dates and flowers with the solid-state fermentation process at low temperature is light red or reddish brown and clear, has the inherent aroma of dates and flowers, is tasty and not astringent, has mild sour, long aftertastes and no free extraneous odour and retains the nutrients of the dates to the maximum extent. In addition, because flowers are added to the raw materials, the composite date and flower vinegar has the color, the fragrance, the flavor, the nutrients and the active components of flowers and has high nutritional value and health effect. The invention provides a novel method for further developing the dates and enriching the data product.
Description
Technical field
The invention belongs to the leavened food production field, be specifically related to a kind of production method of red date vinegar.
Background technology
The red date flavor is sweet, is rich in carbohydrate, protein, organic acid, VA, VB, VC and mineral substance etc.Prove that through pharmacological research red date has and stimulates circulation, delay senility that vasodilation strengthens myocardial contraction, and is antitumor, nutritional health functions such as antifatigue.Vinegar is one of acid condiment of herbal.Flowers not only color are all good, and contain abundant nutrition and bioactive ingredients, as: contain 22 seed amino acids of needed by human body, 16 kinds of VITAMIN, 27 kinds of constants and trace element, Flavonoid substances, pigment, enzyme and antibiotic etc.Nutrition in the flowers and bioactive ingredients can help people to remove the free radical that has the oxidation destruction in the body, delay senility, and prevent and reduce the generation of cardiovascular disorder and cancer.In addition, pollen also has promotes longevity, neurasthenia, and brain tonic is promoted intelligence, regulates effects such as function of human body.
Summary of the invention
For further exploitation with red date and flowers red date product as raw material, the invention provides the production method of a kind of red date and the compound vinegar of flowers.
The technical solution that realizes above-mentioned purpose is as follows:
The production method of red date and the compound vinegar of flowers comprises following operation steps:
(1) choosing fruit arrangement: select completely filled fruit, no disease and pest and septic red date, impurity such as the leaf that removal is wherein carried secretly, stalk;
(2) clean: with the dust and the earth on clear water flush away red date surface;
(3) blanching: with the hot water more than 95 ℃ red date is carried out blanching, the time is 5 minutes;
(4) making beating: by red date and 1: 4 mass ratio of water (m: m) in red date, add deionized water, red date is pulled an oar, and can not break fruit stone with crusher; (5) allotment: with red date: flowers are that 1000: 1～10 mass ratio adds fresh flower or dried flower; Add white sugar again, make that sugar concentration is 12-14% in the solution, and to adjust acidity with citric acid be pH4;
(6) add S-WAT: add S-WAT in jujube liquid, the S-WAT usage quantity is 80-100mg/L, keeps placing 1 hour, gets jujube juice;
(7) add Daqu or wheat bran, yeast: jujube juice is sent into ethanol fermentation tank, and by the Daqu of 1 kilogram of pulverizing of per hundred kilograms of jujube juice interpolations, 0.08-0.1 kilogram highly active dry yeast stirs, and a jar mouth seals with plastic cloth;
(8) zymamsis: stir twice 3-4 days every days up and down before the fermentation, breaks up the wine with dregs lid; Adjust leavening temperature, the control leavening temperature is 25-30 ℃, fermentation time 5-7 days, record ethanol content at 6-8%, and acidity 0.5, sugar no longer descends and tends to be steady, and promptly gets the zymamsis thing;
(9) add wheat bran, rice husk: the zymamsis thing is put into the acetic fermentation pond, and the 28-30% that presses alcohol fermented product weight adds wheat bran, presses the 20-25% adding rice husk of alcohol fermented product weight, turns evenly, gets elementary vinegar unstrained spirits;
(10) connect acetic acid bacteria strain and fermentation: utilize in the air and material in bacterium elementary vinegar unstrained spirits is carried out acetic fermentation; Elementary vinegar unstrained spirits is gone into 2-3 days of acetic fermentation pond, and temperature raises, and carries out turning over the first time unstrained spirits, and control unstrained spirits temperature is at 38-40 ℃, fall unstrained spirits every day, fermented 12-15 days, the unstrained spirits temperature control is below 38 ℃, acidity no longer rises (about 3.0%), and acetic fermentation finishes, and gets the acetic fermentation thing;
(11) with salt envelope pond: the 2-3% that presses acetic fermentation thing weight in the acetic fermentation thing adds salt, turn evenly, and compacting, plastic cloth on the unstrained spirits cover, real with the salt envelope all around;
(12) after-ripening: place and carried out after-ripening in 5-10 days, get the vinegar unstrained spirits;
(13) soak to drench vinegar: take out to put into through the vinegar unstrained spirits of after-ripening and drench in the oil sump, add two and drench vinegar, make it surpass unstrained spirits face 5cm, soaked 12 hours, drench and lift one's head vinegar, add the clear water immersion again, it is standby to drench two vinegar;
(14) sterilization: the vinegar after emitting is heated to 85-90 ℃, keeps sterilization in 5 minutes, reduces to room temperature then, promptly gets the compound vinegar of red date and flowers.
Described step (10) connects acetic acid bacteria strain and fermentation: in connecting production, can insert the vigorous ripe vinegar unstrained spirits of batch fermentation and ferment in elementary vinegar unstrained spirits.
The physical behavior of red date and the compound vinegar of flowers: color and luster incarnadine or reddish-brown, have red date and flowers inherent fragrance has the distinctive fragrance of solid state fermentation vinegar, tart flavour is soft, and aftertaste is long, free from extraneous odour, figure's clarification.
Useful technique effect of the present invention:
1, the improvement of zymotechnique.Traditional vinegar fermentation has forms such as thermophilic fermentation and liquid state fermentation, often causes problems such as aesthetic qualities such as the higher or fragrance of vinegar production cost are relatively poor.The present invention adopts the low temperature solid state fermentation to produce jujube vinegar, leavening temperature≤40 ℃, and energy efficient preferably reduces production costs on the one hand; On the other hand, keep nutrition and activeconstituents in the raw material preferably, material avoids high temperature action, product to be rich in bright-coloured color and luster when fermentation, and its tart flavour is soft, tasty and refreshing not puckery, long times of aftertaste has kept the nutritive substance and the activeconstituents of red date to greatest extent, is the further exploitation of red date, utilization provides a new way, has enriched the red date product line.
2, add flowers in raw material, effective constituent is utilized preferably in the flowers, and nutrition and activeconstituents are easily destroyed under high temperature or neutrallty condition for a long time in the flowers.The present invention adopts low temperature solid state fermentation fermentation energy to keep wherein nutrition and activeconstituents morely.Simultaneously, the alcohol and the acetic acid that successively produce in the fermentation can make nutrition and activeconstituents leach effectively, and more content is arranged in product.
3, expanded the deep processing field of flowers.The flowers development of food is in the ascendant in China, and the present invention adopts the low temperature solid state fermentation to produce red date and the compound vinegar of flowers, has widened the range of application of flowers.
4, promoted the intension of jujube vinegar product.The present invention makes color, nutrition and the activeconstituents that is rich in flowers in the jujube vinegar, with its exploitation as novel fruit vinegar kind, brings into play the effect of its nourishing function, has than profound significance.
Embodiment
Below in conjunction with embodiment, the present invention is done to describe further.
Embodiment 1:
The production method of red date and the compound vinegar of flowers is characterized in that comprising following operation steps:
(1) choosing fruit arrangement: select completely filled fruit, no disease and pest and septic red date, impurity such as the leaf that removal is wherein carried secretly, stalk;
(2) clean: with the dust and the earth on clear water flush away red date surface;
(3) blanching: with the hot water more than 95 ℃ red date is carried out blanching, the time is 5 minutes; To kill the microorganism that is attached to the Chinese date surface, kill enzymes such as polyphenoloxidase;
(4) making beating: press 1: 4 mass ratio of red date and water (m: m), in red date, add deionized water, red date is pulled an oar, and can not break fruit stone with crusher; Be added in the water in order to the composition of red date is as much as possible;
(5) allotment: with red date: flowers are that 1000: 1～10 mass ratio adds fresh flower or dried flower; Add white sugar again, making sugar concentration is 12-14%, and adjusting acidity with citric acid is pH4, gets jujube liquid;
(6) interpolation S-WAT: add S-WAT in jujube liquid, the S-WAT usage quantity is 80-100mg/L, and purpose is to suppress varied bacteria growing, prevents the fruit liquid oxidation, keeps placing 1 hour, gets jujube juice;
(7) add Daqu or wheat bran, yeast: jujube juice is sent into ethanol fermentation tank, and by the Daqu of 1 kilogram of pulverizing of per hundred kilograms of jujube juice interpolations, 0.08-0.1 kilogram highly active dry yeast stirs, and a jar mouth seals with plastic cloth;
(8) zymamsis: stir twice 3-4 days every days up and down before the fermentation, breaks up the wine with dregs lid; Adjust leavening temperature, the control leavening temperature is 25-30 ℃, fermentation time 5-7 days, record ethanol content at 6-8%, and acidity 0.5, sugar no longer descends and tends to be steady, and promptly gets the zymamsis thing, can change acetic fermentation over to;
(9) add wheat bran, rice husk: the zymamsis thing is put into the acetic fermentation pond, and the 28-30% that presses alcohol fermented product weight adds wheat bran, presses the 20-25% adding rice husk of alcohol fermented product weight, turns evenly, gets elementary vinegar unstrained spirits;
(10) connect acetic acid bacteria strain and fermentation: utilize in the air and material in bacterium elementary vinegar unstrained spirits is carried out acetic fermentation; Elementary vinegar unstrained spirits is gone into 2-3 days of acetic fermentation pond, and temperature raises, and carries out turning over the first time unstrained spirits, and control unstrained spirits temperature is at 38-40 ℃, fall unstrained spirits every day, fermented 12-15 days, the unstrained spirits temperature control is below 38 ℃, acidity no longer rises (about 3.0%), and acetic fermentation finishes, and gets the acetic fermentation thing;
(11) with salt envelope pond: the 2-3% that presses acetic fermentation thing weight in the acetic fermentation thing adds salt, turn evenly, and compacting, plastic cloth on the unstrained spirits cover, real with the salt envelope all around, avoid air admission to cause the burning unstrained spirits;
(12) after-ripening: place and carried out after-ripening in 5-10 days, get the vinegar unstrained spirits;
(13) soak to drench vinegar: take out to put into through the vinegar unstrained spirits of after-ripening and drench in the oil sump, add two and drench vinegar, make it surpass unstrained spirits face 5cm, soaked 12 hours, drench and lift one's head vinegar, add the clear water immersion again, it is standby to drench two vinegar;
(14) sterilization: the vinegar after emitting is heated to 85-90 ℃, keeps sterilization in 5 minutes, reduces to room temperature then, promptly gets the compound vinegar of red date and flowers.
The physical behavior of red date and the compound vinegar of flowers: color and luster incarnadine or reddish-brown, have red date and flowers inherent fragrance has the distinctive fragrance of solid state fermentation vinegar, its tart flavour is soft, and aftertaste is long, free from extraneous odour, figure's clarification.
Embodiment 2:
Step (10) connects acetic acid bacteria strain and fermentation: in connecting production, can insert the vigorous ripe vinegar unstrained spirits of batch fermentation and ferment in elementary vinegar unstrained spirits.
Other step is with embodiment 1.
Claims (2)
1. the production method of red date and the compound vinegar of flowers is characterized in that comprising following operation steps:
(1) choosing fruit arrangement: select completely filled fruit, no disease and pest and septic red date, impurity such as the leaf that removal is wherein carried secretly, stalk;
(2) clean: with the dust and the earth on clear water flush away red date surface;
(3) blanching: with the hot water more than 95 ℃ red date is carried out blanching, the time is 5 minutes;
(4) making beating: by red date and 1: 4 mass ratio of water (m: m) in red date, add deionized water, red date is pulled an oar, and can not break fruit stone with crusher; (5) allotment: with red date: flowers are that 1000: 1～10 mass ratio adds fresh flower or dried flower; Add white sugar again, make that sugar concentration is 12-14% in the solution, and to adjust acidity with citric acid be pH4;
(6) add S-WAT: add S-WAT in jujube liquid, the S-WAT usage quantity is 80-100mg/L, keeps placing 1 hour, gets jujube juice;
(7) add Daqu or wheat bran, yeast: jujube juice is sent into ethanol fermentation tank, and by the Daqu of 1 kilogram of pulverizing of per hundred kilograms of jujube juice interpolations, 0.08-0.1 kilogram highly active dry yeast stirs, and a jar mouth seals with plastic cloth;
(8) zymamsis: stir twice 3-4 days every days up and down before the fermentation, breaks up the wine with dregs lid; Adjust leavening temperature, the control leavening temperature is 25-30 ℃, fermentation time 5-7 days, record ethanol content at 6-8%, and acidity 0.5, sugar no longer descends and tends to be steady, and promptly gets the zymamsis thing;
(9) add wheat bran, rice husk: the zymamsis thing is put into the acetic fermentation pond, and the 28-30% that presses alcohol fermented product weight adds wheat bran, presses the 20-25% adding rice husk of alcohol fermented product weight, turns evenly, gets elementary vinegar unstrained spirits;
(10) connect acetic acid bacteria strain and fermentation: utilize in the air and material in bacterium elementary vinegar unstrained spirits is carried out acetic fermentation; Elementary vinegar unstrained spirits is gone into 2-3 days of acetic fermentation pond, and temperature raises, and carries out turning over the first time unstrained spirits, and control unstrained spirits temperature is at 38-40 ℃, fall unstrained spirits every day, fermented 12-15 days, the unstrained spirits temperature control is below 38 ℃, acidity no longer rises (about 3.0%), and acetic fermentation finishes, and gets the acetic fermentation thing;
(11) with salt envelope pond: the 2-3% that presses acetic fermentation thing weight in the acetic fermentation thing adds salt, turn evenly, and compacting, plastic cloth on the unstrained spirits cover, real with the salt envelope all around;
(12) after-ripening: place and carried out after-ripening in 5-10 days, get the vinegar unstrained spirits;
(13) soak to drench vinegar: take out to put into through the vinegar unstrained spirits of after-ripening and drench in the oil sump, add two and drench vinegar, make it surpass unstrained spirits face 5cm, soaked 12 hours, drench and lift one's head vinegar, add the clear water immersion again, it is standby to drench two vinegar;
(14) sterilization: the vinegar after emitting is heated to 85-90 ℃, keeps sterilization in 5 minutes, reduces to room temperature then, promptly gets the compound vinegar of red date and flowers.
2. the production method of red date according to claim 1 and the compound vinegar of flowers is characterized in that: described step (10) connects acetic acid bacteria strain and fermentation: in connecting production, can insert the vigorous ripe vinegar unstrained spirits of batch fermentation and ferment in elementary vinegar unstrained spirits.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010101757129A CN101831376B (en) | 2010-05-13 | 2010-05-13 | Method for producing composite date and flower vinegar |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010101757129A CN101831376B (en) | 2010-05-13 | 2010-05-13 | Method for producing composite date and flower vinegar |
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| Publication Number | Publication Date |
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| CN101831376A true CN101831376A (en) | 2010-09-15 |
| CN101831376B CN101831376B (en) | 2012-05-23 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN2010101757129A Expired - Fee Related CN101831376B (en) | 2010-05-13 | 2010-05-13 | Method for producing composite date and flower vinegar |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103289881A (en) * | 2013-07-04 | 2013-09-11 | 宣城市中良枣业有限责任公司 | Preparation method of chaenomeles speciosa vinegar |
| CN103416686A (en) * | 2012-05-15 | 2013-12-04 | 周鑫 | Solid fermentation jujube |
| CN105420063A (en) * | 2015-01-09 | 2016-03-23 | 杨立志 | Red jujube vinegar brewing method |
| CN106085807A (en) * | 2016-08-31 | 2016-11-09 | 杨洪 | A kind of rose vinegar |
| CN112741301A (en) * | 2020-12-31 | 2021-05-04 | 王晶宇 | Preparation method and application of seasoning |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1087677A (en) * | 1992-11-28 | 1994-06-08 | 崔海滨 | The manufacture craft of jujube vinegar |
| CN1257122A (en) * | 1999-12-16 | 2000-06-21 | 刘泉 | Red date edible vinegar and preparation process thereof |
| CN1174089C (en) * | 2002-04-12 | 2004-11-03 | 生吉萍 | Process for producing winter jujibe vinegar |
-
2010
- 2010-05-13 CN CN2010101757129A patent/CN101831376B/en not_active Expired - Fee Related
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103416686A (en) * | 2012-05-15 | 2013-12-04 | 周鑫 | Solid fermentation jujube |
| CN103289881A (en) * | 2013-07-04 | 2013-09-11 | 宣城市中良枣业有限责任公司 | Preparation method of chaenomeles speciosa vinegar |
| CN105420063A (en) * | 2015-01-09 | 2016-03-23 | 杨立志 | Red jujube vinegar brewing method |
| CN106085807A (en) * | 2016-08-31 | 2016-11-09 | 杨洪 | A kind of rose vinegar |
| CN112741301A (en) * | 2020-12-31 | 2021-05-04 | 王晶宇 | Preparation method and application of seasoning |
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| Publication number | Publication date |
|---|---|
| CN101831376B (en) | 2012-05-23 |
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Granted publication date: 20120523 Termination date: 20180513 |