CN104087497B - Black Box Tracing fruit vinegar and making method thereof - Google Patents
Black Box Tracing fruit vinegar and making method thereof Download PDFInfo
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- CN104087497B CN104087497B CN201410268387.9A CN201410268387A CN104087497B CN 104087497 B CN104087497 B CN 104087497B CN 201410268387 A CN201410268387 A CN 201410268387A CN 104087497 B CN104087497 B CN 104087497B
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Abstract
Black Box Tracing fruit vinegar, adopts Black Box Tracing fruit to be starting material, makes fruit juice, directly fillingly carries out wine fermentation, then select make vinegar acetic bacteria bacterium liquid according to fruit wine weight 10% ratio access fruit wine in, lead to the fruit vinegar containing acetic acid 6%-9%.Adopt Black Box Tracing fruit to be material, through clean, squeezing the juice, fillingly brewage into fruit wine, then be that raw material is inoculated acetic bacteria and brewed fruit vinegar into fruit wine.Present invention process is simple to operation, without complicated process, is applicable to family manufacture.Special taste, nutritious, be suitable for crowd wide, this product had both been applicable to the elderly and had prevented cardiovascular and cerebrovascular diseases, anti-aging; Can be used as again that the Ms that likes to be beautiful is anti-oxidant, anti-aging, beautifying face and moistering lotion, fat-reducing body beautification beverage; Can be used as again, teenager's stomach strengthening and digestion promoting, orectic daily drink.
Description
Technical field:
The present invention for starting material, adopts traditional family's technique fermentation technique, in order to the brew of Black Box Tracing fruit vinegar with the Black Box Tracing fruit of fresh mature.
Background technology:
Black Box Tracing is the perennial shrub of a kind of Rosaceae, is the unique variety integrating food medicine, view and admire, afforest.Originate in the U.S., introduce China's Northwestern Part of Liaoning Province semiarid zone the beginning of the nineties in last century.
Within after Black Box Tracing seedling cultivation 3 years, can produce fruit, output can reach 3200 ㎏/hm
2, the phase of abounding with can reach 10000 ~ 15000 ㎏/hm
2.Along with Black Box Tracing plantation continuous expansion and fruit deep processing be worth progressively be familiar with by people, the comprehensive development and utilization of fruit has become problem anxious to be resolved.Up to the present, yet there are no the bibliographical information about Black Box Tracing fruit vinegar brewing technique.
Black Box Tracing is nutritious, containing a large amount of anthocyanogen, polyphenols, pycnogenols, VITAMIN, flavonoid compound, several mineral materials etc. in fruit, to anti-oxidant, delay senility, regulate blood sugar, blood pressure, vessel softening etc. to have remarkable efficacy.Black Box Tracing fruit belongs to berry, and fruit juice enriches, and can be used for the nourishing drink such as fruit wine, fruit vinegar, candy, can making unique flavor.
Summary of the invention:
The present invention for starting material, adopts simple and effective family zymotechnique to produce Black Box Tracing fruit wine with the Black Box Tracing fruit of fresh mature, recycling brewing fruit wine fruit vinegar.The present invention also provides the brewing technique of family's fruit vinegar.
Technical problem to be solved by this invention realizes by the following technical solutions.
Black Box Tracing fruit vinegar, it is characterized in that: adopt Black Box Tracing fruit to be starting material, make fruit juice, directly fillingly carry out wine fermentation, select again make vinegar acetic bacteria bacterium liquid according to fruit wine weight 10% ratio access fruit wine in, lead to the fruit vinegar containing acetic acid 6%-9%.Because in the Black Box Tracing fruit juice of fresh mature, sugared content is 16-19%, not sugaring just carries out filling fermentation, after its fermentation ends, wine liquid alcoholic strength can reach 7.5-8.5%, this process not sugaring, because for acetic fermentation acetic bacteria pol be 18 ° of Bx, alcoholic strength be about 8% time acetic acid productive rate the highest, the wine liquid that before inoculating acetic bacteria fermentation, reply has just fermented carries out pol adjustment, because wine liquid itself sugary 4 ~ 6%, add white sugar according to the ratio of wine liquid weight 12 ~ 14%, make wine liquid pol be 18 ° of Bx.And then fillingly carry out acetic fermentation, can obtain, containing the fruit vinegar of acetic acid 6%-9%.
Ingredient in finished product fruit vinegar: Polyphenols >=3.5g/L, anthocyanidin >=2.5g/L, flavonoid >=0.8g/L, vitamins C >=0.12g/L, sugared content 6 ~ 60g/L, sugar-free extract >=20g/L, lead to total acid >=3.5g/dL, soluble saltless solid >=O.5g/dL.
The making method of Black Box Tracing fruit vinegar, is characterized in that:
Adopt Black Box Tracing fruit to be material, through clean, squeezing the juice, fillingly brewage into fruit wine, then be that raw material is inoculated acetic bacteria and brewed fruit vinegar into fruit wine, its concrete technology is as follows:
(1) select fruit
Select fruit grain full, without disease and pest and rotten and that color and luster is homogeneous fruit;
(2) wash
Fruit is immersed in the clear water of 3 times, soak after 8 minutes, stir gently, keep more than 5 minutes, bleed off addle, change clear water and rinse 3 ~ 4 times, Black Box Tracing fruit epidermis face also exists the wild yeast of white powder shape, play fermentative action, so can not wash too of a specified duration, pull control out dry;
(3) squeeze the juice
The Black Box Tracing fruit juice extractor handled well is selected to carry out fragmentation, when fragmentation, pulp crushing rate should be reached more than 85%, so that pulp fully contacts with yeast during the fermentation, the fruit juice squeezed is stored in stainless steel storage tank or in wooden barrel or glass pot, store under the cold condition of 1 ~ 4 DEG C, to ensure the quality of fruit juice;
(4) filling fermentation
The fruit juice squeezed is loaded in fermentor tank, constantly stirs, 10 ~ 15 minutes, bottle cap is built, but very not tight, can not guarantee dust, adopt the mode of fermented liquid and air ratio to control air flow, fermented liquid in container accounts for 2/3, air accounts for 1/3, at 20 DEG C ~ 24 DEG C bottom fermentations, starts to stir 2 ~ 3 times one week every day, within 8th day, carry out sealing Primary Fermentation, Primary Fermentation 12 ~ 18 days;
(5) cross filtering wine mud
After Primary Fermentation completes, carrying out filtering wine mud with 200 object nylon cloths, and removed the throw out of container bottom, by filtering the wine liquid obtained, being encased in new clean fermentor tank;
(6) inoculation fermentation
By the acetic bacteria bacterium liquid activated, by the inoculum size of 12%, stir with Black Box Tracing wine liquid, give enough oxygen, with 4 ~ 6 layers of gauze, fermentor tank tank mouth is sealed, adopt the mode of fermented liquid and air ratio to control air flow, fermented liquid in generic container accounts for 2/3, and air accounts for 1/3.30 DEG C ~ 35 DEG C bottom fermentations 8 ~ 10 days, fermentation can terminate, and wherein all will rock fermentor tank 1 ~ 2 time first 4 day every day, to guarantee that oxygen is sufficient;
(7) after-ripening
By the fermented liquid of fermentation ends, be filled in new fermentor tank with 4 ~ 6 layer of 200 order nylon cloth and fill it up with after-ripening, 10 ~ 15 days;
(8) Black Box Tracing fruit vinegar preparation
After-ripening is allocated, and fruit vinegar consumption 15mL/100mL, honey consumption 8mL/100mL, white sugar consumption 12g/100mL, all the other add cold boiled water water to 100ml.
Feature of the present invention:
1. technological operation is simple and convenient, without complicated process, is applicable to family manufacture.
2. special taste, Black Box Tracing is domestic emerging seeds, is different from other native country fruit vinegars with the fruit vinegar of its fruit brew.
3. nutritious, containing abundant nutritive ingredient in fruit vinegar, as VITAMIN, amino acid, and the active substance flavones useful to human body, polyphenol, anthocyanidin, several mineral materials etc.Have anti-oxidant, anti-aging, improve the function of detoxification of liver, reducing blood-fat, reduce the effects such as cholesterol.Further, containing the organic acid such as acetic acid in fruit vinegar, be conducive to the lactic acid in purged body, play the effect of Ginseng Extract, also can the secretion of promoting digestion liquid, stomach strengthening and digestion promoting improves a poor appetite, antisepsis and anti-inflammation, promotes the effect of metabolism of fat fat-reducing.
4. be suitable for crowd wide, this product had both been applicable to the elderly and had prevented cardiovascular and cerebrovascular diseases, anti-aging; Can be used as again that the Ms that likes to be beautiful is anti-oxidant, anti-aging, beautifying face and moistering lotion, fat-reducing body beautification beverage; Can be used as again, teenager's stomach strengthening and digestion promoting, orectic daily drink.
Embodiment:
The technique means realized to make the present invention, creation characteristic, reaching object and effect is easy to understand, below in conjunction with specific embodiment, setting forth the present invention further.
Black Box Tracing fruit vinegar, adopts Black Box Tracing fruit to be starting material, makes fruit juice, directly fillingly carries out wine fermentation, then select make vinegar acetic bacteria bacterium liquid according to fruit wine weight 10% ratio access fruit wine in, lead to the fruit vinegar containing acetic acid 6%-9%.Because in the Black Box Tracing fruit juice of fresh mature, sugared content is 16-19%, not sugaring just carries out filling fermentation, after its fermentation ends, wine liquid alcoholic strength can reach 7.5-8.5%, this process not sugaring, because for acetic fermentation acetic bacteria pol be 18 ° of Bx, alcoholic strength be about 8% time acetic acid productive rate the highest, the wine liquid that before inoculating acetic bacteria fermentation, reply has just fermented carries out pol adjustment, because wine liquid itself sugary 4 ~ 6%, add white sugar according to the ratio of wine liquid weight 12 ~ 14%, make wine liquid pol be 18 ° of Bx.And then fillingly carry out acetic fermentation, can obtain, containing the fruit vinegar of acetic acid 6%-9%.
Ingredient in finished product fruit vinegar: Polyphenols >=3.5g/L, anthocyanidin >=2.5g/L, flavonoid >=0.8g/L, vitamins C >=0.12g/L, sugared content 6 ~ 60g/L, sugar-free extract >=20g/L, lead to total acid >=3.5g/dL, soluble saltless solid >=O.5g/dL.
The making method of Black Box Tracing fruit vinegar, adopts Black Box Tracing fruit to be material, through clean, squeezing the juice, fillingly brewages into fruit wine, then is that raw material is inoculated acetic bacteria and brewed fruit vinegar into fruit wine, and its concrete technology is as follows:
(1) select fruit
Select fruit grain full, without disease and pest and rotten and that color and luster is homogeneous fruit;
(2) wash
Fruit is immersed in the clear water of 3 times, soak after 8 minutes, stir gently, keep more than 5 minutes, bleed off addle, change clear water and rinse 3 ~ 4 times, Black Box Tracing fruit epidermis face also exists the wild yeast of white powder shape, play fermentative action, so can not wash too of a specified duration, pull control out dry;
(3) squeeze the juice
The Black Box Tracing fruit juice extractor handled well is selected to carry out fragmentation, when fragmentation, pulp crushing rate should be reached more than 85%, so that pulp fully contacts with yeast during the fermentation, the fruit juice squeezed is stored in stainless steel storage tank or in wooden barrel or glass pot, store under the cold condition of 1 ~ 4 DEG C, to ensure the quality of fruit juice;
(4) filling fermentation
The fruit juice squeezed is loaded in fermentor tank, constantly stirs, 10 ~ 15 minutes, bottle cap is built, but very not tight, can not guarantee dust, adopt the mode of fermented liquid and air ratio to control air flow, fermented liquid in container accounts for 2/3, air accounts for 1/3, at 20 DEG C ~ 24 DEG C bottom fermentations, starts to stir 2 ~ 3 times one week every day, within 8th day, carry out sealing Primary Fermentation, Primary Fermentation 12 ~ 18 days;
(5) cross filtering wine mud
After Primary Fermentation completes, carrying out filtering wine mud with 200 object nylon cloths, and removed the throw out of container bottom, by filtering the wine liquid obtained, being encased in new clean fermentor tank;
(6) inoculation fermentation
By the acetic bacteria bacterium liquid activated, by the inoculum size of 12%, stir with Black Box Tracing wine liquid, give enough oxygen, with 4 ~ 6 layers of gauze, fermentor tank tank mouth is sealed, adopt the mode of fermented liquid and air ratio to control air flow, fermented liquid in generic container accounts for 2/3, and air accounts for 1/3.30 DEG C ~ 35 DEG C bottom fermentations 8 ~ 10 days, fermentation can terminate, and wherein all will rock fermentor tank 1 ~ 2 time first 4 day every day, to guarantee that oxygen is sufficient;
(7) after-ripening
By the fermented liquid of fermentation ends, be filled in new fermentor tank with 4 ~ 6 layer of 200 order nylon cloth and fill it up with after-ripening, 10 ~ 15 days;
(8) Black Box Tracing fruit vinegar preparation
After-ripening is allocated, and fruit vinegar consumption 15mL/100mL, honey consumption 8mL/100mL, white sugar consumption 12g/100mL, all the other add cold boiled water water to 100ml.
More than show and describe ultimate principle of the present invention, principal character and advantage of the present invention.The technician of the industry should understand; the present invention is not restricted to the described embodiments; what describe in above-described embodiment and specification sheets just illustrates principle of the present invention; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements all fall in the claimed scope of the invention.Application claims protection domain is defined by appending claims and equivalent thereof.
Claims (1)
1. the making method of Black Box Tracing fruit vinegar, is characterized in that:
Adopt Black Box Tracing fruit to be material, through clean, squeezing the juice, fillingly brewage into fruit wine, then be that raw material is inoculated acetic bacteria and brewed fruit vinegar into fruit wine, its concrete technology is as follows:
(1) select fruit
Select fruit grain full, without disease and pest and rotten and that color and luster is homogeneous fruit;
(2) wash
Fruit is immersed in the clear water of 3 times, soak after 8 minutes, stir gently, keep more than 5 minutes, bleed off addle, change clear water and rinse 3 ~ 4 times, Black Box Tracing fruit epidermis face also exists the wild yeast of white powder shape, play fermentative action, so can not wash too of a specified duration, pull control out dry;
(3) squeeze the juice
The Black Box Tracing fruit juice extractor handled well is selected to carry out fragmentation, when fragmentation, pulp crushing rate should be reached more than 85%, so that pulp fully contacts with yeast during the fermentation, the fruit juice squeezed is stored in stainless steel storage tank or in wooden barrel or glass pot, store under the cold condition of 1 ~ 4 DEG C, to ensure the quality of fruit juice;
(4) filling fermentation
The fruit juice squeezed is loaded in fermentor tank, constantly stirs, 10 ~ 15 minutes, bottle cap is built, but very not tight, can not guarantee dust, adopt the mode of fermented liquid and air ratio to control air flow, fermented liquid in container accounts for 2/3, air accounts for 1/3, at 20 DEG C ~ 24 DEG C bottom fermentations, starts to stir 2 ~ 3 times one week every day, within 8th day, carry out sealing Primary Fermentation, Primary Fermentation 12 ~ 18 days;
(5) cross filtering wine mud
After Primary Fermentation completes, carrying out filtering wine mud with 200 object nylon cloths, and removed the throw out of container bottom, by filtering the wine liquid obtained, being encased in new clean fermentor tank;
(6) inoculation fermentation
By the acetic bacteria bacterium liquid activated, by the inoculum size of 12%, stir with Black Box Tracing wine liquid, give enough oxygen, with 4 ~ 6 layers of gauze, fermentor tank tank mouth is sealed, adopt the mode of fermented liquid and air ratio to control air flow, the fermented liquid in generic container accounts for 2/3, and air accounts for 1/3,30 DEG C ~ 35 DEG C bottom fermentations 8 ~ 10 days, fermentation can terminate, and wherein all will rock fermentor tank 1 ~ 2 time first 4 day every day, to guarantee that oxygen is sufficient;
(7) after-ripening
By the fermented liquid of fermentation ends, be filled in new fermentor tank with 4 ~ 6 layer of 200 order nylon cloth and fill it up with after-ripening, 10 ~ 15 days;
(8) Black Box Tracing fruit vinegar preparation
After-ripening is allocated, and fruit vinegar consumption 15mL/100mL, honey consumption 8mL/100mL, white sugar consumption 12g/100mL, all the other add cold boiled water water to 100ml.
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Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108522913A (en) * | 2017-03-01 | 2018-09-14 | 安徽浩琛生态农业开发有限公司 | Black Box Tracing is squeezed the juice the method that removes astringent taste and its juice production technique |
| CN107488571A (en) * | 2017-08-30 | 2017-12-19 | 广西驰胜农业科技有限公司 | A kind of beautifying face and moistering lotion fruit vinegar and preparation method thereof |
| CN108260744A (en) * | 2017-12-29 | 2018-07-10 | 陕西思尔生物科技有限公司 | A kind of very fermented type Black Box Tracing vinegar beverage and preparation method thereof |
| CN110106061A (en) * | 2019-06-19 | 2019-08-09 | 杨凌职业技术学院 | A kind of black fruit Sorbus alnifloria compound fruit vinegar of Fructus Corni and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101376871A (en) * | 2007-08-31 | 2009-03-04 | 沈阳科健生物技术有限公司 | Preparation of raspberry fruit vinegar |
| CN101481643A (en) * | 2008-12-25 | 2009-07-15 | 辽宁省干旱地区造林研究所 | Aroniamelanocarpa fruit wine and brewing method thereof |
| CN101864352A (en) * | 2010-06-25 | 2010-10-20 | 裴光泰 | Starch liquid sugar aronia melanocarpa wine and production method thereof |
| CN101864350A (en) * | 2010-06-25 | 2010-10-20 | 裴光泰 | Fructose-free everlasting strawberry wine and preparation method thereof |
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2014
- 2014-06-16 CN CN201410268387.9A patent/CN104087497B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101376871A (en) * | 2007-08-31 | 2009-03-04 | 沈阳科健生物技术有限公司 | Preparation of raspberry fruit vinegar |
| CN101481643A (en) * | 2008-12-25 | 2009-07-15 | 辽宁省干旱地区造林研究所 | Aroniamelanocarpa fruit wine and brewing method thereof |
| CN101864352A (en) * | 2010-06-25 | 2010-10-20 | 裴光泰 | Starch liquid sugar aronia melanocarpa wine and production method thereof |
| CN101864350A (en) * | 2010-06-25 | 2010-10-20 | 裴光泰 | Fructose-free everlasting strawberry wine and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 黑果腺肋花楸果实的经济价值及其开发前景;王鹏 等;《农产品加工》;20090915(第9期);第56页左栏第4段 * |
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