CN103173343A - Shaddock vinegar preparation method - Google Patents
Shaddock vinegar preparation method Download PDFInfo
- Publication number
- CN103173343A CN103173343A CN201310071839XA CN201310071839A CN103173343A CN 103173343 A CN103173343 A CN 103173343A CN 201310071839X A CN201310071839X A CN 201310071839XA CN 201310071839 A CN201310071839 A CN 201310071839A CN 103173343 A CN103173343 A CN 103173343A
- Authority
- CN
- China
- Prior art keywords
- fermentation
- shaddock
- vinegar
- preparation
- pulp
- 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
Landscapes
- Non-Alcoholic Beverages (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The invention discloses a shaddock vinegar preparation method. The method comprises the following steps: 1, washing fresh shaddocks, airing, mechanically peeling, and mechanically beating to obtain a fruit paste; 2, carrying out enzymatic hydrolysis of the fruit paste obtained in step 1, carrying out bitter removal clarification, and adjusting the sugar degree; 3, adding lactic acid bacteria for fermentation, and adjusting the acidity after fermentation ending; 4, adding microzyme for fermentation, and carrying out mash separation after fermentation ending; 5, adding acetic acid bacteria for fermentation to obtain raw vinegar; and 6, carrying out blending, fining clarification treatment, centrifuge and pulse electric-field low-temperature disinfection of the raw vinegar, and carrying out aseptic loading. In the invention, the characteristics of flavor substances comprising the lactic acid bacteria generating lactic acid and the like are fully utilized, and a suitable fermentation condition of the microzyme is created as possible, so the flavor quality of a product is enhanced; a mechanical fresh fruit pretreatment technology is adopted, so the labor force is avoided, the industrial application compatibility is strong, and the health condition and the cost are well controlled; and pulse electric-field low-temperature disinfection of a finished fruit vinegar is adopted, so the flavor loss is greatly reduced.
Description
Technical field
The present invention relates to the fruit vinegar brewing field, particularly a kind of preparation method of shaddock vinegar.
Background technology
Shaddock (Citrus grandis) claims again the pomelo, is the Rutaceae citrus fruit, have shatian pomelo, sweet shaddock, recklessly shaddock, natsudaidai, pomelo shaddock, chessboard mountain shaddock etc. several.It originates in China, India, a Malaysian band, in Zhejiang, Fujian, Guangdong, the Guangxi of China coast, plantation is arranged.Shaddock pulp juice sweet taste is beautiful, has higher nutritive value and pharmaceutical use, and is all on the books in Ancient Times in China medicine and pharmacology ancient books and records.
Meixian County, Guangdong Province is maximum shatian pomelo production base, the whole nation, the whole county has been planted 25.7 ten thousand mu at present, total producing reaches 27.7 ten thousand tons, the Mei County shatian pomelo is Guangdong Province's " three height " Agriculture strategy flagship product, is Mei County, Guangdong Province special product shaddock kind, because of its shaddock maturation in the time-division in late autumn, a golden yellow shaddock hangs down pendant in the end of the branch, see from afar, just as a string golden grape of hanging, " golden shaddock " this good name is arisen at the historic moment.The large shape of its fruit just, fruit look cadmium yellow, neat and attractive in appearance, have fragrance, meat is fresh and sweet, and the honey flavor is arranged, matter is tender and crisp and change slag, moisture content is moderate, is the good merchantable brand in the shaddock class.Through chemical examination, pulp is nutritious, contains the many kinds of substances such as vegetable-protein, iron, calcium, carbide and carotene, VITAMIN, flavonoids.Have clearing heat and moistening lung, cool blood step-down, relieving cough and reducing sputum effect.Be suitable for most hypertension and cardiovascular disease and fat patient edible, be called as nutritive health-care food.
Fruit vinegar has the nutrient health-care function of fruit and vinegar concurrently as a kind of Novel beverage.Fruit vinegar has and enhances metabolism, and regulates acid base equilibrium, and Ginseng Extract reduces cholesterol, improves immunity of organisms, stimulates circulation, and suppresses blood sugar, Antialcoholic liver-protecting, and antisepsis and anti-inflammation, beauty and skin care delays senility, the effects such as fat-reducing.Therefore, shaddock class processing fruits is become the fruit vinegar product, not only possess abundant raw material sources, cost is lower, can solve in addition the present situation that numerous orchard workers' production and marketing is unbalance, loss is huge; And greatly improved added value and the price of shaddock class fruit, possess good economic benefit and social benefit.
At present domestic have some about the patent report of citrus fruit processing fruit vinegar aspect, roughly be divided into technically four classes: 1) juice alcohol-acetic acid two-step approach fermentation is got in traditional fruit peeling, a kind of citrus peeling, making beating (stoning is removed slag) have been announced as Chinese invention patent application CN01144780.X, the pectin enzymolysis, zymamsis, acetic fermentation, the chitosan sedimentation, the steps such as separation and sterilization are produced the method for organge fruit vinegar; Chinese patent CN201110187197.0 has announced a kind of method of the Pon of peeling mandarin orange yeast, acetic bacteria two-step approach fermentative production Pon hesperidium aurantium vinegar.Chinese patent ZL02114160.6 has announced the method that the steps such as a kind of peeling is squeezed the juice, debittering by enzymatic hydrolysis, low temperature zymamsis, acetic fermentation, filtration sterilization are produced orange fruit vinegar.Chinese invention patent application CN02110669.X has announced a kind of citrus pulp and rice syrup carries out liquid zymamsis as composite substrate, then carries out the method that solid-state acetic fermentation is produced organge fruit vinegar.2) citrus fruits belt leather alcohol-acetic acid two-step approach fermentation, announced the method that the steps such as a kind of belt leather defibrination, debittering by enzymatic hydrolysis, zymamsis, acetic fermentation are produced navel orange vinegar as Chinese invention patent CN200910115440.0.3) lactic acid alcohol synchronous-the accurate three-step approach fermentation of acetic acid, announce a kind of steps such as shaddock skin and flesh is pulled an oar respectively, ratio mixing, milk-acid bacteria yeast complex ferment, acetic fermentation of utilizing as Chinese invention patent 200910036478.9 and prepared the former vinegar of shaddock, then allocated the can fruit vinegar beverage.4) seed selection new mushroom-seed culturing fermentation has been announced as Chinese invention patent application CN201110228974.1 and has a kind ofly been utilized the Acetobacter pasteurianus that a strain can produce different obacalactone lytic enzyme to carry out the method that conventional acetic fermentation prepares the organge fruit vinegar of debitterize.
These patented technology analysis discussion are being found, there is following defective in prior art:
(1) in tradition peeling fermentation process, manual peeling is adopted in the peeling operation substantially, and labour intensity is large, and health is difficult for guaranteeing, and is difficult to carry out suitability for industrialized production; In the belt leather fermentation process, although time saving and energy saving, because the pomelo peel flavor substances mostly is the local flavor essential oil, the tool water-insoluble, mixed fermentation easily forms one deck oil reservoir or emulsion layer, is unfavorable for fermented liquid heat and mass and nutrient utilization, is unfavorable for the fruit vinegar clarification and affects quality product;
(2) the fruit vinegar product that traditional alcohol-fermentation of acetic acid two-step approach is made exists local flavor to coordinate not and the not enough problem of feature flavor; In lactic acid alcohol method for synchronous fermentation, because the most suitable growth fermentation condition of two kinds of bacterial classifications has larger difference, fermentation simultaneously can not at utmost be brought into play both metabolic functions and compose fragrant effect; Seed selection new mushroom-seed culturing fermentation, although to a certain degree solved indivedual fruit vinegar product problems, bacterial classification security and production stability often need long-term assessment, required time of mature industry application is oversize.
The problems such as (3) prior art mainly with high-temperature instantaneous or pasteurization method sterilization fruit vinegar product, for easy volatile fruital material in fruit vinegar and volatility main body acetic acid, flavor loss occurs very easily greatly, and quality is uncontrollable.
Summary of the invention
For the above-mentioned shortcoming and deficiency that overcomes prior art, the object of the present invention is to provide a kind of preparation method of shaddock vinegar, utilize dramatically milk-acid bacteria to produce the characteristic of the flavour substancess such as lactic acid, and created the suitable fermentation condition of yeast as far as possible, strengthened the product special flavour quality.
Purpose of the present invention is achieved through the following technical solutions:
A kind of preparation method of shaddock vinegar comprises the following steps:
(1) fresh shaddock class fruit is cleaned, dries, removes the peel, pulled an oar, obtain pulp;
(2) after the pulp that step (1) is obtained carried out enzymolysis, debitterize clarification, sugar addition was to 120-160g/L;
(3) add milk-acid bacteria to ferment in the pulp after step (2) is processed, adjust acidity value after fermentation ends to 4-7g/L;
(4) add yeast to ferment in the pulp after step (3) is processed, carry out mash after fermentation ends and separate;
(5) add acetic bacteria to ferment in the filtrate that separation obtains after step (4) mash, obtain former vinegar;
(6) former vinegar after allotment, lower glue clarifying treatment, centrifuging, sterilization, carries out sterile filling.
The described peeling of step (1) is collected pulp for adopting the fruits and vegetables skiving machine automatically to peel; Described making beating is for adopting the expeller squeezing of pulling an oar.
In step (1), also add the food grade sulfurous acid solution in pulp, add-on is the 50-100ppm of pulp, and described sulfurous acid solution works to suppress miscellaneous bacteria and clarification.
The described debitterize clarification of step (2) is specially: adopt polygalacturonase and the acting in conjunction of debitterize enzyme to carry out, debitterize clarification condition is to act on 2-5 hour under 30-45 ℃; Wherein the consumption of polygalacturonase is 50-200ppm; The consumption of debitterize enzyme is 500-2000ppm.The preferred Novi of described polygalacturonase kind letter 33103 acid pulps believe that with pectin lyase, the letter KON00214 of Novi polygalacturonase, Novi Pectinex Ultra Clear SON50002 polygalacturonase, Novi believe one or more in Viscozyme L KTNO2197 polygalacturonase or DSM RAPIDASE C80 SANPLE polygalacturonase; The preferred shaddock mandarin orange of described debitterize enzyme class enzyme.
Step (3) is described adds milk-acid bacteria to ferment, and is specially: adopt anaerobically fermenting, the addition of lactic acid bacteria culturers is 100-500ppm, and leavening temperature is 18-35 ℃, and fermentation time is 12-48 hour.One or more in the preferred lactobacillus bulgaricus of described lactic acid bacteria culturers, Lactobacterium acidophilum, thermophilus streptococcus, Lactococcus lactis subsp.lactis and lactococcus lactis subsp.
The described yeast that adds of step (4) ferments, and is specially: adopt anaerobically fermenting, the addition of yeast bacterial classification is 100-300ppm; Leavening temperature is 18-35 ℃, and fermentation time is 4-6 days, and residual sugar finishes fermentation during lower than 4g/L.Described barms is active dry yeast, one or more in preferred Maurivin AWRI R2, maurivin ELEGANCE, Angel high activity dried yeast and Angel aroma-producing active dry yeast.
The described acetic bacteria that adds of step (5) ferments, and is specially: adopt logical aerobe fermentation, strain Acetobacter xylinum is that direct-throwing adds strain Acetobacter xylinum, and addition is 150-200ppm, and logical aerobe fermentation temperature is 25-35 ℃, and fermentation time is 7-10 days.Described acetic bacteria is that the Shanghai Bright brand is made the vinegar acetic bacteria.
The described sterilization of step (6) is specially for adopting the pulsed electrical field sterilization: adopt the pulsed electrical field of 10-30 μ s pulsewidth to process under the frequency of 1kHz, strength of electric field is 30-35kV/cm, and the actual umber of pulse of being processed of shaddock vinegar beverage is 5000-10000.
Compared with prior art, the present invention has the following advantages and beneficial effect:
(1) the present invention adopts and first carries out lactic fermentation, then adjustment acidity after fermentation is completed add yeast to ferment, and utilized dramatically milk-acid bacteria to produce the characteristic of the flavour substancess such as lactic acid, and create the suitable fermentation condition of yeast as far as possible, strengthen the product special flavour quality.
(2) the present invention adopts mechanize fresh fruit pre-treating technology, has liberated the labor force, and industrial applications is compatible strong, and sanitary condition and cost control are good.
(3) the present invention adopts pulsed electrical field sterilization finished product fruit vinegar, makes in the course of processing product heat up and is controlled in 15 ℃, greatly reduces flavor loss, guarantees genuineness and the fruital of fruit vinegar in the packing storage, vinegar is fragrant, fermentation is fragrant coordinates.
Embodiment
Below in conjunction with embodiment, the present invention is described in further detail, but embodiments of the present invention are not limited to this.
Embodiment 1
The preparation method of the shaddock vinegar of the present embodiment is as follows: take Meixian shatian pomelo as raw material, select fresh ripe without rotten shaddock 100kg, adopt the fruits and vegetables skiving machine to peel, remove crust and white capsule clothing layer, obtain pulp, with the screw press squeezing, obtain pulp 22kg, add 50ppm food grade sulfurous acid solution.Add after stirring evenly in enzymatic vessel, add 50ppm Novi letter 33103 acid pulps with pectin lyase and 500ppm naringinases, 45 ℃ of enzyme digestion reactions 2 hours, enzymolysis solution filters, and adds the food grade white sugar and adjusts fruit juice pol 160g/L.Filtrate is dropped in anaerobic fermentation tank, add milk-acid bacteria consumption 100ppm, 18 ℃ of sealed fermentings 48 hours, adjust the acidity of Fructus Citri grandis juice to 4g/L with food grade tartrate, add the Australian Maurivin AWRI R2 of company yeast 100ppm, at 18 ℃ of anaerobically fermentings 6 days (residual sugar lower than 4g/L time finish fermentation), after fermentation ends, mash separates, get 20kg filtrate, be transferred to logical aerobe fermentation tank, add the Shanghai Bright brand and make vinegar acetic bacteria 150ppm, 25 ℃ of logical aerobe fermentations 10 days, obtain the former vinegar 20kg that acetic acid content reaches 60g/L after fermentation ends.The allotments such as former vinegar, debitterize Fructus Citri grandis juice, pure water, honey are obtained the suitable shaddock vinegar beverage (acetic acid content 3.6%) of mouthfeel, add glue low-temperature sludge under bentonite, micro-filtration after siphon, process 10000 pulses under the field intensity of pulsed electrical field at 30kV/cm that adopts 10 μ s pulsewidths under the frequency of 100Hz, sterile filling gets shaddock vinegar product 500kg.The product clear, color and luster is yellowish, fruital, vinegar perfume, the fragrant coordination of fermentation, sour and sweet palatability.
Embodiment 2
The preparation method of the shaddock vinegar of the present embodiment is as follows: take Meixian shatian pomelo as raw material, select fresh ripe without rotten shaddock 100kg, adopt skiving machine to peel, remove crust and white capsule clothing layer, obtain pulp, with the screw press squeezing, obtain pulp 22kg, add 100ppm food grade sulfurous acid solution.Add after stirring evenly in enzymatic vessel, add 200ppm Novi letter 33103 acid pulps with pectin lyase and 2000ppm naringinases, 30 ℃ of enzyme digestion reactions 5 hours, enzymolysis solution filters.add the food grade white sugar and adjust fruit juice pol 120g/L, filtrate is dropped in anaerobic fermentation tank, add milk-acid bacteria consumption 500ppm, 35 ℃ of sealed fermentings 12 hours, adjust the acidity of Fructus Citri grandis juice to 7g/L with food grade tartrate, add the Australian Maurivin AWRI R2 of company yeast 300ppm, at 35 ℃ of anaerobically fermentings 4 days (residual sugar lower than 4g/L time finish fermentation), after fermentation ends, mash separates, get 20kg filtrate, be transferred to logical aerobe fermentation tank, add the Shanghai Bright brand and make vinegar acetic bacteria 200ppm, 35 ℃ of logical aerobe fermentations 7 days, obtain the former vinegar 21kg that acetic acid content reaches 55g/L after fermentation ends.The allotments such as former vinegar, debitterize Fructus Citri grandis juice, pure water, honey are obtained the suitable shaddock vinegar beverage (acetic acid content 3.6%) of mouthfeel, add glue low-temperature sludge under bentonite, micro-filtration after siphon, process 5000 pulses under the field intensity of pulsed electrical field at 35kV/cm that adopts 30 μ s pulsewidths under the frequency of 1kHz, sterile filling gets shaddock vinegar product 500kg.The product clear, color and luster is yellowish, fruital, vinegar perfume, the fragrant coordination of fermentation, sour and sweet palatability.
Above-described embodiment is the better embodiment of the present invention; but embodiments of the present invention are not limited by the examples; other any do not deviate from change, the modification done under spirit of the present invention and principle, substitutes, combination, simplify; all should be the substitute mode of equivalence, within being included in protection scope of the present invention.
Claims (8)
1. the preparation method of a shaddock vinegar, is characterized in that, comprises the following steps:
(1) fresh shaddock class fruit is cleaned, dries, removes the peel, pulled an oar, obtain pulp;
(2) after the pulp that step (1) is obtained carried out enzymolysis, debitterize clarification, sugar addition was to 120-160g/L;
(3) add milk-acid bacteria to ferment in the pulp after step (2) is processed, adjust acidity value after fermentation ends to 4-7g/L;
(4) add yeast to ferment in the pulp after step (3) is processed, carry out mash after fermentation ends and separate;
(5) add acetic bacteria to ferment in the filtrate that obtains after step (4) mash separates, obtain former vinegar;
(6) former vinegar after allotment, lower glue clarifying treatment, centrifuging, sterilization, carries out sterile filling.
2. the preparation method of shaddock vinegar according to claim 1, is characterized in that, the described peeling of step (1) is collected pulp for adopting the fruits and vegetables skiving machine automatically to peel; Described making beating is for adopting the expeller squeezing of pulling an oar.
3. the preparation method of shaddock vinegar according to claim 1, is characterized in that, in step (1), also adds the food grade sulfurous acid solution in pulp, and add-on is the 50-100ppm of pulp.
4. the preparation method of shaddock vinegar according to claim 1, is characterized in that, the described debitterize clarification of step (2) is specially: adopt polygalacturonase and the acting in conjunction of debitterize enzyme to carry out, debitterize clarification condition is to act on 2-5 hour under 30-45 ℃; Wherein the consumption of polygalacturonase is 50-200ppm; The consumption of debitterize enzyme is 500-2000ppm.
5. the preparation method of shaddock vinegar according to claim 1, is characterized in that, step (3) is described adds milk-acid bacteria to ferment, be specially: adopt anaerobically fermenting, the addition of lactic acid bacteria culturers is 100-500ppm, and leavening temperature is 18-35 ℃, and fermentation time is 12-48 hour.
6. the preparation method of shaddock vinegar according to claim 1, is characterized in that, the described yeast that adds of step (4) ferments, and is specially: adopt anaerobically fermenting, the yeast bacterial classification is that the addition of Direct Vat Set is 100-300ppm; Leavening temperature is 18-35 ℃, and fermentation time is 4-6 days, and residual sugar finishes fermentation during lower than 4g/L.
7. the preparation method of shaddock vinegar according to claim 1, it is characterized in that, the described acetic bacteria that adds of step (5) ferments, be specially: adopt logical aerobe fermentation, strain Acetobacter xylinum is that direct-throwing adds strain Acetobacter xylinum, addition is 150-200ppm, and logical aerobe fermentation temperature is 25-35 ℃, and fermentation time is 7-10 days.
8. the preparation method of shaddock vinegar according to claim 1, it is characterized in that, the described sterilization of step (6) is specially for adopting the pulsed electrical field sterilization: adopt the pulsed electrical field of 10-30 μ s pulsewidth to process under the frequency of 1kHz, strength of electric field is 30-35kV/cm.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310071839XA CN103173343A (en) | 2013-03-06 | 2013-03-06 | Shaddock vinegar preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310071839XA CN103173343A (en) | 2013-03-06 | 2013-03-06 | Shaddock vinegar preparation method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103173343A true CN103173343A (en) | 2013-06-26 |
Family
ID=48633539
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310071839XA Pending CN103173343A (en) | 2013-03-06 | 2013-03-06 | Shaddock vinegar preparation method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103173343A (en) |
Cited By (20)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103960719A (en) * | 2014-04-09 | 2014-08-06 | 洛阳春魁农业开发有限公司 | Preparation method for fruit-vegetable vinegar beverage containing peony extracts |
| CN104450481A (en) * | 2014-11-27 | 2015-03-25 | 兰晓光 | Method for producing vinegar from shaddock peels |
| CN104762189A (en) * | 2015-03-29 | 2015-07-08 | 安徽先知缘食品有限公司 | Processing process for shaddock vinegar |
| CN104957716A (en) * | 2015-06-08 | 2015-10-07 | 李春燕 | Banana-flavored Huyou(Citrus changshanensis) fruit vinegar beverage and preparation technology thereof |
| CN104957718A (en) * | 2015-06-08 | 2015-10-07 | 李春燕 | Red jujube flavored pomelo fruit vinegar beverage and preparation technology thereof |
| CN104957693A (en) * | 2015-06-08 | 2015-10-07 | 李春燕 | Honey peach flavored Huyou(Citrus changshanensis) fruit vinegar beverage and preparation technology thereof |
| CN104970407A (en) * | 2015-06-08 | 2015-10-14 | 李春燕 | Kiwi fruit-flavored Hu shaddock fruit vinegar beverage and preparation process thereof |
| CN104997086A (en) * | 2015-06-08 | 2015-10-28 | 李春燕 | Star fruit flavored Citrus changshan-huyou fruit vinegar beverage and preparation process thereof |
| CN104997106A (en) * | 2015-06-08 | 2015-10-28 | 李春燕 | Pitaya-flavored Hu pomelo fruit vinegar beverage and preparation technology thereof |
| CN105029578A (en) * | 2015-08-03 | 2015-11-11 | 融安县颖丰水果种植有限公司 | Honey pomelo juice beverage and preparation method |
| CN105316204A (en) * | 2013-12-27 | 2016-02-10 | 彭聪 | Brewing method of Method for brewing pomelo peel vinegar |
| CN105919076A (en) * | 2016-04-26 | 2016-09-07 | 青岛金凤凰庄园果品有限公司 | Fermentation method of blackberry single ferment |
| CN106173746A (en) * | 2016-07-25 | 2016-12-07 | 黄海娟 | A kind of preparation method of red heart honey Fructus Citri grandis vinegar |
| CN106465816A (en) * | 2015-08-13 | 2017-03-01 | 烟台查理斯堡酒业有限公司 | The production technology of fruit vinegar beverage |
| CN107299043A (en) * | 2017-08-10 | 2017-10-27 | 天津市红宝番茄制品有限公司 | A kind of tomato fruit vinegar and its production method |
| CN107904106A (en) * | 2017-12-13 | 2018-04-13 | 大竹县金竹园调味品有限公司 | A kind of flavourings cooking wine preparation method |
| CN109401908A (en) * | 2018-11-09 | 2019-03-01 | 天津科技大学 | A kind of teenager's anti-fatigue effect type fruit vinegar beverage and preparation method thereof |
| CN110240663A (en) * | 2019-06-06 | 2019-09-17 | 华南理工大学 | A kind of method that impulse electric field collaboration cellulase extracts pomelo-pectin |
| CN113272414A (en) * | 2018-11-19 | 2021-08-17 | 桂林吉福思罗汉果股份有限公司 | Fermented momordica grosvenori flavored beverage and preparation method thereof |
| CN114032160A (en) * | 2021-11-26 | 2022-02-11 | 福建紫老虎食品有限公司 | Processing method of compound healthy potato vinegar from sweet potatoes |
Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5743679A (en) * | 1980-08-26 | 1982-03-11 | Sanyoo Kagaku Kk | Preparation of vinegar from peel of citrus fruits after squeezing fruit juice |
| JPS60133842A (en) * | 1983-12-20 | 1985-07-17 | Tokushimaken | Freezing sterilization for vinegar of citrus fruit |
| CN1392240A (en) * | 2002-05-28 | 2003-01-22 | 湖南省农业科学院农产品加工研究所 | Process for producing orange fruit vinegar |
| CN101455431A (en) * | 2009-01-07 | 2009-06-17 | 华南理工大学 | Orange fruit vinegar beverage and production method thereo |
| CN101560462A (en) * | 2009-05-27 | 2009-10-21 | 赣州司迈尔科技发展有限公司 | Method for brewing navel orange vinegar |
| CN101709259A (en) * | 2009-12-16 | 2010-05-19 | 彭荣荣 | Method for brewing navel orange vinegar beverage |
| CN101805706A (en) * | 2010-03-05 | 2010-08-18 | 浙江省农业科学院 | Grapefruit vinegar, preparation method thereof and production method of beverage thereof |
| CN101904525A (en) * | 2010-07-19 | 2010-12-08 | 广东祯州集团有限公司 | Litchi fruit vinegar beverage and production method thereof |
-
2013
- 2013-03-06 CN CN201310071839XA patent/CN103173343A/en active Pending
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5743679A (en) * | 1980-08-26 | 1982-03-11 | Sanyoo Kagaku Kk | Preparation of vinegar from peel of citrus fruits after squeezing fruit juice |
| JPS60133842A (en) * | 1983-12-20 | 1985-07-17 | Tokushimaken | Freezing sterilization for vinegar of citrus fruit |
| CN1392240A (en) * | 2002-05-28 | 2003-01-22 | 湖南省农业科学院农产品加工研究所 | Process for producing orange fruit vinegar |
| CN101455431A (en) * | 2009-01-07 | 2009-06-17 | 华南理工大学 | Orange fruit vinegar beverage and production method thereo |
| CN101560462A (en) * | 2009-05-27 | 2009-10-21 | 赣州司迈尔科技发展有限公司 | Method for brewing navel orange vinegar |
| CN101709259A (en) * | 2009-12-16 | 2010-05-19 | 彭荣荣 | Method for brewing navel orange vinegar beverage |
| CN101805706A (en) * | 2010-03-05 | 2010-08-18 | 浙江省农业科学院 | Grapefruit vinegar, preparation method thereof and production method of beverage thereof |
| CN101904525A (en) * | 2010-07-19 | 2010-12-08 | 广东祯州集团有限公司 | Litchi fruit vinegar beverage and production method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 《中国酿造》 20071231 靳桂敏，等 "柚子果醋及其饮料生产工艺研究 第64-66页 1-8 , 第2期 * |
| 靳桂敏，等: ""柚子果醋及其饮料生产工艺研究", 《中国酿造》 * |
Cited By (23)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105316204A (en) * | 2013-12-27 | 2016-02-10 | 彭聪 | Brewing method of Method for brewing pomelo peel vinegar |
| CN103960719A (en) * | 2014-04-09 | 2014-08-06 | 洛阳春魁农业开发有限公司 | Preparation method for fruit-vegetable vinegar beverage containing peony extracts |
| CN103960719B (en) * | 2014-04-09 | 2015-11-18 | 洛阳春魁农业开发有限公司 | A kind of preparation method of the fruits and vegetable vinegar beverage containing peony extract |
| CN104450481A (en) * | 2014-11-27 | 2015-03-25 | 兰晓光 | Method for producing vinegar from shaddock peels |
| CN104762189A (en) * | 2015-03-29 | 2015-07-08 | 安徽先知缘食品有限公司 | Processing process for shaddock vinegar |
| CN104957693A (en) * | 2015-06-08 | 2015-10-07 | 李春燕 | Honey peach flavored Huyou(Citrus changshanensis) fruit vinegar beverage and preparation technology thereof |
| CN104970407A (en) * | 2015-06-08 | 2015-10-14 | 李春燕 | Kiwi fruit-flavored Hu shaddock fruit vinegar beverage and preparation process thereof |
| CN104997086A (en) * | 2015-06-08 | 2015-10-28 | 李春燕 | Star fruit flavored Citrus changshan-huyou fruit vinegar beverage and preparation process thereof |
| CN104997106A (en) * | 2015-06-08 | 2015-10-28 | 李春燕 | Pitaya-flavored Hu pomelo fruit vinegar beverage and preparation technology thereof |
| CN104957718A (en) * | 2015-06-08 | 2015-10-07 | 李春燕 | Red jujube flavored pomelo fruit vinegar beverage and preparation technology thereof |
| CN104957716A (en) * | 2015-06-08 | 2015-10-07 | 李春燕 | Banana-flavored Huyou(Citrus changshanensis) fruit vinegar beverage and preparation technology thereof |
| CN105029578A (en) * | 2015-08-03 | 2015-11-11 | 融安县颖丰水果种植有限公司 | Honey pomelo juice beverage and preparation method |
| CN106465816A (en) * | 2015-08-13 | 2017-03-01 | 烟台查理斯堡酒业有限公司 | The production technology of fruit vinegar beverage |
| CN105919076A (en) * | 2016-04-26 | 2016-09-07 | 青岛金凤凰庄园果品有限公司 | Fermentation method of blackberry single ferment |
| CN106173746A (en) * | 2016-07-25 | 2016-12-07 | 黄海娟 | A kind of preparation method of red heart honey Fructus Citri grandis vinegar |
| CN107299043A (en) * | 2017-08-10 | 2017-10-27 | 天津市红宝番茄制品有限公司 | A kind of tomato fruit vinegar and its production method |
| CN107904106A (en) * | 2017-12-13 | 2018-04-13 | 大竹县金竹园调味品有限公司 | A kind of flavourings cooking wine preparation method |
| CN109401908A (en) * | 2018-11-09 | 2019-03-01 | 天津科技大学 | A kind of teenager's anti-fatigue effect type fruit vinegar beverage and preparation method thereof |
| CN109401908B (en) * | 2018-11-09 | 2022-04-08 | 天津科技大学 | Anti-fatigue functional fruit vinegar beverage for teenagers and preparation method thereof |
| CN113272414A (en) * | 2018-11-19 | 2021-08-17 | 桂林吉福思罗汉果股份有限公司 | Fermented momordica grosvenori flavored beverage and preparation method thereof |
| CN110240663A (en) * | 2019-06-06 | 2019-09-17 | 华南理工大学 | A kind of method that impulse electric field collaboration cellulase extracts pomelo-pectin |
| CN110240663B (en) * | 2019-06-06 | 2021-12-17 | 华南理工大学 | Method for extracting pomelo peel pectin by using pulsed electric field and cellulase |
| CN114032160A (en) * | 2021-11-26 | 2022-02-11 | 福建紫老虎食品有限公司 | Processing method of compound healthy potato vinegar from sweet potatoes |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103173343A (en) | Shaddock vinegar preparation method | |
| CN107087694A (en) | A kind of Green health-preserving sweet osmanthus tea beverage and preparation method thereof | |
| CN100519730C (en) | Process of making aromatic vinegar by using bananas | |
| CN104509907A (en) | Composite plant ferment vinegar beverage and preparation method thereof | |
| CN102344866B (en) | Appetite stimulating type blueberry and sweetberry honeysuckle compound fruit wine and preparation method thereof | |
| CN104593219A (en) | Fermented kiwi fruit vinegar and brewing method thereof | |
| CN108967775A (en) | A kind of wild cherry certain kind of berries active plant lactacidase fermenting beverage and preparation method thereof | |
| CN109401908B (en) | Anti-fatigue functional fruit vinegar beverage for teenagers and preparation method thereof | |
| CN104531498A (en) | Fruit vinegar prepared by fermentation of kiwi fruit peel and residue and brewing method of fruit vinegar | |
| CN106967552A (en) | A kind of brew method of purple potato Huangguan Pear compound fruit wine | |
| CN105779206B (en) | Semi-sweet applejack | |
| CN102268358A (en) | Production process for brewing grape fruit vinegar by using grape pomace | |
| CN102178311A (en) | Ginseng-vinegar beverage and preparation method of the ginseng-vinegar beverage | |
| CN103571680B (en) | Preparation method for lucuma-nervosa fruit wine | |
| CN103689200A (en) | Method for preparing rose candy | |
| CN105533754A (en) | Novel preparation method of plant enzyme | |
| CN101469305A (en) | Medlar fruit vinegar and preparation thereof | |
| CN104789414A (en) | Method for producing orange sparkling wine | |
| CN102408977B (en) | Piteguo fruit vinegar, fruit vinegar beverage and preparation methods thereof | |
| CN108795643A (en) | A kind of shaddock ferment alcoholic drink mixed with fruit juice and its production technology | |
| CN105410919A (en) | Novel method for preparing ginkgo enzyme | |
| CN102559437A (en) | Production method of yellow peach series wine | |
| CN106306925A (en) | Astragalus apple vinegar beverage and preparation method thereof | |
| CN104629983A (en) | Method for preparing fortified jujube wine | |
| CN105482982B (en) | A method of producing high-quality fruit vinegar using navel orange slag multi-cultur es liquid submerged fermentation |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20130626 |