CN104099231B - A kind of making method of rambutan fruit vinegar - Google Patents
A kind of making method of rambutan fruit vinegar Download PDFInfo
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- CN104099231B CN104099231B CN201410322048.4A CN201410322048A CN104099231B CN 104099231 B CN104099231 B CN 104099231B CN 201410322048 A CN201410322048 A CN 201410322048A CN 104099231 B CN104099231 B CN 104099231B
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Abstract
The invention discloses a kind of making method of rambutan fruit vinegar, it is characterized in that: described rambutan fruit vinegar, is made through steps such as Feedstock treating, slurries mixing, ultra high temperature sterilization (UHTS), zymamsis, acetic fermentation, filtration, homogeneous, sterilization, canned, inspections for raw material with rambutan fruit and pericarp.Rambutan pericarp as raw material, is improve the utilization ratio of raw material by the present invention, also makes the nutrition of finished product fruit vinegar more balanced, fruit vinegar sweet and sour taste, have moisturizing beauty treatment, clearing heat and detoxicating, strengthen the effect such as body immunity.
Description
Technical field
The present invention relates to a kind of making method of fruit vinegar, especially relate to a kind of making method of rambutan fruit vinegar.
Background technology
Rambutan, taste is sweet, warm in nature, is the fruit of the large-scale tropical fruit tree that Sapindaceae nephelium lappaceum belongs to.Rambutan contains abundant VITAMIN as vitamin A, vitamins B, vitamins C, and abundant mineral substance is as potassium, calcium, magnesium, phosphorus etc., have nourish strong, enrich blood regulate the flow of vital energy, vigorous and graceful effect sending out skin.Rambutan heat is quite high, can strengthen disease resistance, regain one's strength of body, and improves diarrhea and the cold and cool discomfort of belly.Rambutan iron-holder is also high, contributes to improving dizziness, ypotension etc.According to analysis: pulp ratio accounts for 31.0 ~ 60.2%, total solid 14.0 ~ 22.2%, sugar 3.61 ~ 6.25%, citric acid 0.39 ~ 1.53%, 100 grams of pulp are containing vitamins C 1.63 ~ 5.5mg.Long-term edible can moisturizing beauty treatment, clearing heat and detoxicating, effect of strengthening body immunity.Because rambutan also exists, processing maturation period is short, the not easily self shortcoming such as preservation, rambutan is made into the fruit vinegar food flavouring that can eat for a long time, extends preservation period and the using value of rambutan, enriched the kind of vinegar series products.
Summary of the invention
The present invention is directed to that rambutan processing maturation period is short, the not easily self shortcoming such as preservation, a kind of making method of tasty, nutritious rambutan fruit vinegar is provided, is made through steps such as Feedstock treating, slurries mixing, ultra high temperature sterilization (UHTS), zymamsis, acetic fermentation, filtration, homogeneous, sterilization, canned, inspections.
The technical solution used in the present invention is:
A making method for rambutan fruit vinegar, it adopts following steps:
A. Feedstock treating: select maturation, rambutan without disease and pest, pull an oar after cleaning peeling stoning, obtained rambutan slurries, clean rambutan skin and shred, and add 2-3 water doubly and pull an oar in rambutan skin fragment, with 100-120 object screen filtration, obtain rambutan latex liquid and rambutan skin slag, directly making beating is squeezed the juice, and decreases the loss of rambutan nutritive substance, rambutan skin is pulled an oar, improves the utilization ratio of raw material;
B. mix: the rambutan latex liquid adding 4-6kg in the rambutan slurries of 10kg, mixes, obtained rambutan mixed serum;
C. ultra high temperature sterilization (UHTS): by rambutan mixed serum through superhigh temperature disinfecting machine sterilizing, feeding temperature 110-120 DEG C, drop temperature 40-50 DEG C;
D. zymamsis: the dry yeast adding slurry weight 0.3-0.5% in the rambutan mixed serum after sterilizing, through 28-30 DEG C of warm water activation 6-8 minute, stirs, temperature controls as 20-25 DEG C, fermentation 5-7 days, by stirring, the oxygen level of feed liquid can be increased, facilitate the fermentation of acetic bacteria;
E. acetic fermentation: the alcoholic strength of zymamsis rear slurry is adjusted to 7-8 °, in the feed liquid adjusting alcoholic strength, add the acetic bacteria of weight 0.4-0.6%, add the rambutan skin slag of 5-9%, temperature control 30-35 DEG C, fermentation 15-20 days, in fermenting process, every day stirs 3-4 time;
F. filter: by feed liquid good for acetic fermentation equipment essence filter after filtration, obtained rambutan fruit vinegar magma;
G. homogeneous: by rambutan fruit vinegar magma homogenization treatment, temperature is 80-90 DEG C, and homogenization pressure is 20-30Mpa, improves mouthfeel and the quality of rambutan fruit vinegar;
H. sterilization: by the rambutan fruit vinegar magma sterilization 10-12min at 60-70 DEG C of temperature after homogeneous, obtained rambutan fruit vinegar;
I. canned: canned under sterile vacuum environment;
J. check, preserve: whether canned qualified, preserve under normal temperature if check.
Beneficial effect: rambutan pericarp as raw material, is improve the utilization ratio of raw material by the present invention, also makes the nutrition of finished product fruit vinegar more balanced, fruit vinegar sweet and sour taste, have moisturizing beauty treatment, clearing heat and detoxicating, strengthen the effect such as body immunity.
Embodiment
Embodiment 1: a kind of making method of rambutan fruit vinegar, it adopts following steps:
A. Feedstock treating: select maturation, rambutan without disease and pest, pull an oar after cleaning peeling stoning, obtained rambutan slurries, cleaned by rambutan skin and shred, the water adding 10kg in 5kg rambutan skin fragment is pulled an oar, with 100 object screen filtrations, obtain rambutan latex liquid and rambutan skin slag, directly making beating is squeezed the juice, and decreases the loss of rambutan nutritive substance, rambutan skin is pulled an oar, improves the utilization ratio of raw material;
B. mix: the rambutan latex liquid adding 4kg in the rambutan slurries of 10kg, mixes, obtained rambutan mixed serum;
C. ultra high temperature sterilization (UHTS): by rambutan mixed serum through superhigh temperature disinfecting machine sterilizing, feeding temperature 110 DEG C, drop temperature 40 DEG C;
D. zymamsis: the dry yeast adding slurries 0.03kg in the rambutan mixed serum after 10kg sterilizing, activates 8 minutes through 28 DEG C of warm water, stir, it is 20 DEG C that temperature controls, and ferments 7 days, by stirring, the oxygen level of feed liquid can be increased, facilitate the fermentation of acetic bacteria;
E. acetic fermentation: get 10kg zymamsis rear slurry, and the alcoholic strength of slurries is adjusted to 7 °, add the rambutan skin slag of the acetic bacteria of 0.04kg, 0.5kg, temperature controls 30 DEG C, ferment 20 days, in fermenting process, every day stirs 3 times, by stirring, the oxygen level of feed liquid can be increased, facilitate the fermentation of acetic bacteria;
F. filter: by feed liquid good for acetic fermentation equipment essence filter after filtration, obtained rambutan fruit vinegar magma;
G. homogeneous: by rambutan fruit vinegar magma homogenization treatment, temperature is 80 DEG C, and homogenization pressure is 30Mpa, improves mouthfeel and the quality of rambutan fruit vinegar;
H. sterilization: by the rambutan fruit vinegar magma sterilization 12min at 60 DEG C of temperature after homogeneous, obtained rambutan fruit vinegar;
I. canned: canned under sterile vacuum environment;
J. check, preserve: whether canned qualified, preserve under normal temperature if check.
Embodiment 2: a kind of making method of rambutan fruit vinegar, it adopts following steps:
A. Feedstock treating: select maturation, rambutan without disease and pest, pull an oar after cleaning peeling stoning, obtained rambutan slurries, cleaned by rambutan skin and shred, the water adding 10kg in 4kg rambutan skin fragment is pulled an oar, with 110 object screen filtrations, obtain rambutan latex liquid and rambutan skin slag, directly making beating is squeezed the juice, and decreases the loss of rambutan nutritive substance, rambutan skin is pulled an oar, improves the utilization ratio of raw material;
B. mix: in the rambutan slurries of 10kg, add the rambutan latex liquid of 5kg, 1kg Sucus Crataegi, 0.2kg flower of Capa Jasmine juice, mix, obtained rambutan mixed serum;
C. ultra high temperature sterilization (UHTS): by rambutan mixed serum through superhigh temperature disinfecting machine sterilizing, feeding temperature 115 DEG C, drop temperature 45 DEG C;
D. zymamsis: the dry yeast adding slurries 0.04kg in the rambutan mixed serum after 10kg sterilizing, activates 7 minutes through 30 DEG C of warm water, stir, it is 23 DEG C that temperature controls, and ferments 6 days, by stirring, the oxygen level of feed liquid can be increased, facilitate the fermentation of acetic bacteria;
E. acetic fermentation: get 10kg zymamsis rear slurry, and the alcoholic strength of slurries is adjusted to 7.5 °, add the rambutan skin slag of the acetic bacteria of 0.05kg, 0.7kg, temperature controls 33 DEG C, ferment 18 days, in fermenting process, every day stirs 4 times, by stirring, the oxygen level of feed liquid can be increased, facilitate the fermentation of acetic bacteria;
F. filter: by feed liquid good for acetic fermentation equipment essence filter after filtration, obtained rambutan fruit vinegar magma;
G. homogeneous: by rambutan fruit vinegar magma homogenization treatment, temperature is 85 DEG C, and homogenization pressure is 25Mpa, improves mouthfeel and the quality of rambutan fruit vinegar;
H. sterilization: by the rambutan fruit vinegar magma sterilization 11min at 65 DEG C of temperature after homogeneous, obtained rambutan fruit vinegar;
I. canned: canned under sterile vacuum environment;
J. check, preserve: whether canned qualified, preserve under normal temperature if check.
Embodiment 3: a kind of making method of rambutan fruit vinegar, it adopts following steps:
A. Feedstock treating: select maturation, rambutan without disease and pest, pull an oar after cleaning peeling stoning, obtained rambutan slurries, cleaned by rambutan skin and shred, the water adding 15kg in 5kg rambutan skin fragment is pulled an oar, with 120 object screen filtrations, obtain rambutan latex liquid and rambutan skin slag, directly making beating is squeezed the juice, and decreases the loss of rambutan nutritive substance, rambutan skin is pulled an oar, improves the utilization ratio of raw material;
B. mix: in the rambutan slurries of 10kg, add the rambutan latex liquid of 6kg, 1kg burdock juice, the blueberry juice of 1kg, 1kg juice of Fructus Mori, mix, obtained rambutan mixed serum;
C. ultra high temperature sterilization (UHTS): by rambutan mixed serum through superhigh temperature disinfecting machine sterilizing, feeding temperature 120 DEG C, drop temperature 40 DEG C;
D. zymamsis: the dry yeast adding slurries 0.05kg in the rambutan mixed serum after 10kg sterilizing, activates 5 minutes through 32 DEG C of warm water, stir, it is 25 DEG C that temperature controls, and ferments 5 days, by stirring, the oxygen level of feed liquid can be increased, facilitate the fermentation of acetic bacteria;
E. acetic fermentation: get 10kg zymamsis rear slurry, and the alcoholic strength of slurries is adjusted to 8 °, add the acetic bacteria of 0.06kg, the rambutan skin slag of 0.9kg, the burdock dregs of 0.5kg, temperature controls 35 DEG C, ferment 15 days, in fermenting process, every day stirs 4 times, by stirring, the oxygen level of feed liquid can be increased, facilitate the fermentation of acetic bacteria;
F. filter: by feed liquid good for acetic fermentation equipment essence filter after filtration, obtained rambutan fruit vinegar magma;
G. homogeneous: by rambutan fruit vinegar magma homogenization treatment, temperature is 90 DEG C, and homogenization pressure is 20Mpa, improves mouthfeel and the quality of rambutan fruit vinegar;
H. sterilization: by the rambutan fruit vinegar magma sterilization 10min at 70 DEG C of temperature after homogeneous, obtained rambutan fruit vinegar;
I. canned: canned under sterile vacuum environment;
J. check, preserve: whether canned qualified, preserve under normal temperature if check.
The part that the present invention does not relate to prior art that maybe can adopt all same as the prior art is realized.
Claims (1)
1. a making method for rambutan fruit vinegar, is characterized in that, adopts following steps:
A. Feedstock treating: select maturation, rambutan without disease and pest, pull an oar after cleaning peeling stoning, obtained rambutan slurries, cleaned by rambutan skin and shred, the water adding 15kg in 5kg rambutan skin fragment is pulled an oar, with 120 object screen filtrations, obtain rambutan latex liquid and rambutan skin slag, directly making beating is squeezed the juice, and decreases the loss of rambutan nutritive substance, rambutan skin is pulled an oar, improves the utilization ratio of raw material;
B. mix: in the rambutan slurries of 10kg, add the rambutan latex liquid of 6kg, 1kg burdock juice, the blueberry juice of 1kg, 1kg juice of Fructus Mori, mix, obtained rambutan mixed serum;
C. ultra high temperature sterilization (UHTS): by rambutan mixed serum through superhigh temperature disinfecting machine sterilizing, feeding temperature 120 DEG C, drop temperature 40 DEG C;
D. zymamsis: the dry yeast adding 0.05kg in the rambutan mixed serum after 10kg sterilizing, activates 5 minutes through 32 DEG C of warm water, stir, it is 25 DEG C that temperature controls, and ferments 5 days;
E. acetic fermentation: get 10kg zymamsis rear slurry, and the alcoholic strength of slurries is adjusted to 8 °, add the acetic bacteria of 0.06kg, the rambutan skin slag of 0.9kg, the burdock dregs of 0.5kg, temperature controls 35 DEG C, ferment 15 days, in fermenting process, every day stirs 4 times, by stirring, the oxygen level of feed liquid can be increased, facilitate the fermentation of acetic bacteria;
F. filter: by feed liquid good for acetic fermentation equipment essence filter after filtration, obtained rambutan fruit vinegar magma;
G. homogeneous: by rambutan fruit vinegar magma homogenization treatment, temperature is 90 DEG C, and homogenization pressure is 20Mpa, improves mouthfeel and the quality of rambutan fruit vinegar;
H. sterilization: by the rambutan fruit vinegar magma sterilization 10min at 70 DEG C of temperature after homogeneous, obtained rambutan fruit vinegar;
I. canned: canned under sterile vacuum environment;
J. check, preserve: whether canned qualified, preserve under normal temperature if check.
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| CN106047652A (en) * | 2015-05-03 | 2016-10-26 | 张俊辉 | Amomum tsaoko fruit vinegar brewing method |
| CN105950432A (en) * | 2015-05-07 | 2016-09-21 | 张俊辉 | Processing method for Russian olive fruit vinegar |
| CN104830660B (en) * | 2015-05-16 | 2016-09-21 | 张俊辉 | A kind of brewing method of Passiflora edulis sims fruit vinegar |
| CN104830661B (en) * | 2015-05-16 | 2017-01-18 | 芜湖市三山区绿色食品产业协会 | Brewing process of dual-fermented lonicera caerulea fruit vinegar |
| CN105349396A (en) * | 2015-11-10 | 2016-02-24 | 胡志荣 | Preparation method of rambutan tea vinegar |
| TWI737086B (en) * | 2019-05-20 | 2021-08-21 | 大江生醫股份有限公司 | Fermentation method for increasing content of effective components in plants |
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| CN101283824A (en) * | 2008-05-21 | 2008-10-15 | 辽宁新大地食品饮料有限公司 | Blueberry fruit vinegar beverage |
| CN102229883A (en) * | 2011-07-07 | 2011-11-02 | 石河子天源果饮料厂 | Preparation method of flat peach fruit vinegar |
| CN103283839A (en) * | 2013-04-23 | 2013-09-11 | 蚌埠市福淋乳业有限公司 | Rambutan fermented black bean milk |
| CN103462136A (en) * | 2013-09-07 | 2013-12-25 | 彭常安 | Preparation method for cranberry fruit vinegar beverage |
| CN103436426B (en) * | 2013-09-08 | 2016-02-17 | 安徽宝恒农业有限公司 | A kind of making method of mulberry-blackberry fruit vinegar |
| CN103525681B (en) * | 2013-10-04 | 2016-01-20 | 安徽宝恒农业有限公司 | A kind of making method of root of Manchurian Currant fruit vinegar |
| CN103756862A (en) * | 2014-02-13 | 2014-04-30 | 彭聪 | Processing method of nightshade vinegar |
| CN103865748B (en) * | 2014-03-30 | 2015-07-29 | 南陵宝恒野生葛种植专业合作社 | The making method of burdock vinegar |
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