CN104560605A - Method for preparing dragon fruit vinegar - Google Patents
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- CN104560605A CN104560605A CN201410795607.3A CN201410795607A CN104560605A CN 104560605 A CN104560605 A CN 104560605A CN 201410795607 A CN201410795607 A CN 201410795607A CN 104560605 A CN104560605 A CN 104560605A
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
- C12J1/04—Vinegar; Preparation or purification thereof from alcohol
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Abstract
The invention discloses a method for preparing dragon fruit vinegar. The dragon fruit vinegar is light yellow, transparent and bright, sour and mellow in taste and rich in dragon fruit taste. The total acidity tested by using an acetometer is 3-5%, and the dragon fruit vinegar is vinegar integrating nutrition healthcare functions of dragon fruit and vinegar. The method specifically comprises the following steps: juicing dragon fruit, and adding pectinase for enzymolysis, thereby obtaining dragon fruit juice; adding yeast activate fluid into the dragon fruit juice and fermenting, thereby obtaining dragon fruit wine; inoculing the dragon fruit wine with an acetic bacterium seed liquid for fermentation, thereby obtaining dragon fruit vinegar; and mixing dragon fruit vinegar with chitosan, and performing centrifugal separation, thereby obtaining the dragon fruit vinegar.
Description
Technical field
The present invention relates to a kind of flue fruit vinegar and preparation method thereof.
Background technology
Hylocereus undatus, also known as Hylocereus undatus, Herba Passiflorae Foetidae, celestial mamoncillo, Yu Longguo, Latin literary fame: Hylocereus undulatus Britt, Cactaceae, hylocereus platymiscium fruit, ovalize, diameter 10 ~ 12 centimetres, outward appearance is red or yellow, have the thallus of green rounded triangle, white, red or yellow pulp, have melanospermous fruit.Hylocereus undatus is nutritious, function is unique, and it contains the rare vegetable albumin of general plant and anthocyanidin, abundant VITAMIN and water-soluble dietary fibre.Hylocereus undatus belongs to cool property fruit, and in its natural state, fruit is ripe in the autumn in summer, and taste is sweet, succulence.Not only taste is fragrant and sweet for dragon fruit, and also have very high nutritive value, it combines in fruit, bud, vegetables, medical advantage.Not only nutritious, function is unique, seldom has disease and pest, use hardly any agricultural chemicals can put down as growth.Therefore, Hylocereus undatus be a kind of green, environmental protection fruit and have must the health care nutrient food of curative effect.In each hectogram dragon fruit pulp, moisture content 83.75 grams, ash content 0.34 gram, crude fat 0.17 gram, crude protein 0.62 gram, robust fibre 1.21 grams, 13.91 grams, carbohydrate, heat 59.65 kilocalories, food fibre 1.62 grams, vitamins C 5.22 milligrams, 2.83 grams, fructose, glucose 7.83 grams, calcium 6.3-8.8 milligram, 30.2 ~ 36.1 milligrams, phosphorus, iron 0.55 ~ 0.65 milligram and lot of anthocyanin (red meat fruit kind is the richest), aqueous soluble dietary albumen, phyto albumin etc.Hylocereus undatus is sweet flat, and main nutrient composition has protein, food fibre, Lin Suanna Vitamin B2 Sodium Phosphate, vitamin B3, vitamins C, iron, phosphorus, calcium, magnesium, potassium etc.Be rich in a large amount of pulp, there is abundant carotene, Vitamin B1 hcl, B2, B3, B12, C etc., (seed of black sesame) is more containing the abundant mineral substance such as calcium, phosphorus, iron and various enzyme, albumin, cellulosic and high density natural pigment anthocyanidin (especially be with red meat) in fruit stone, and colored, stem and tender shoots are more just like various effects of its close relative (aloe).Containing the rare vegetable albumin of general plant and anthocyanidin, abundant VITAMIN and water-soluble dietary fibre.Albumin is tool stickiness, collagenous material, the poisoning effect with removing toxic substances of heavy metal.Because trade effluent, offal treatment are reclaimed and do not obtained attention, so that various water resources receives serious heavy metal contamination, and except direct drinking water is poisoning, the mankind take the photograph people's food heavy metal content and exceed standard also easily poisoning.And albumin when running into heavy metal ion in human body, automatically can be combined with heavy metal ion, be got rid of by Excretory system external, play the effect of removing toxic substances.Therefore, the edible Hylocereus undatus abundant containing albumin, can avoid the absorption of heavy metal ion and poisoning.Albumin also has provide protection to coat of the stomach.And Pitaya Flower, albumin really, in stem are very excellent, stability is splendid.
Therefore, the fruit that Hylocereus undatus is liked as a kind of people, carries out deep processing to it, is extremely necessary.As flue fruit vinegar is produced in how a kind of low cost, industrialization, what can keep again the original local flavor of Hylocereus undatus and mouthfeel is problem to be solved by this invention.
Summary of the invention
The invention provides a kind of nutritious, the making method of the flue fruit vinegar of unique flavor.
The technical solution used in the present invention: a kind of flue fruit vinegar and preparation method thereof, it comprises the steps:
A. the preparation of Dragonfruit Juice:
A. the screening of raw material: gather fresh Hylocereus undatus, cleaning: with pure water cleaning 3 ~ 5 times, drain water;
B. Hylocereus undatus is cut, after pericarp and pulp being peeled off, obtain dragon fruit pulp;
C. broken juice: by dragon fruit pulp: water: different Vc sodium=1:0.5:0.01 mixing is squeezed the juice, and obtains Hylocereus undatus juice;
D. pectinase treatment: the pH value regulating Hylocereus undatus juice with sodium bicarbonate is 6.0 ~ 6.5, adds polygalacturonase by the amount of Hylocereus undatus juice quality 0.1% ~ 0.5%; Under DEG C condition of temperature 50 C ~ 60, enzymolysis 40min ~ 60min, temperature 95 DEG C is gone out after enzyme 1min, obtains Dragonfruit Juice by 200 order filtered through gauze;
B. the fermentation of red pitaya wine is standby:
In Hylocereus undatus juice, add the white sugar of Hylocereus undatus juice quality 5% ~ 10%, obtain mixing juice; Load container, double-deck sealed membrane sealing, wherein one deck is breathable sealing film, and another layer is airtight sealed membrane, temperature 105 DEG C of sterilizing 5min; Mixing juice in access yeast activated liquid, temperature being adjusted to is 26 ~ 28 DEG C, standing for fermentation 3 ~ 5d, obtained red pitaya wine, and the alcoholic strength of described red pitaya wine is 6% ~ 8%;
C. the fermentation of flue fruit vinegar is standby:
By red pitaya wine sterilizing 5min under temperature 105 DEG C of conditions, remove airtight sealed membrane, by the amount inoculation acetic bacteria seed liquor of red pitaya wine volume 5%, under temperature 28 ~ 32 DEG C, rotating speed 160rpm condition, cultivation and fermentation 3d ~ 5d, obtained flue fruit vinegar; Containing a little precipitation in described flue fruit vinegar, with the total acidity of acetometer for 3% ~ 5%;
D. flue fruit vinegar clarification:
By described flue fruit vinegar, the chitosan adding flue fruit vinegar massfraction 2% stirs clarification 2min, centrifugal 5min under rotating speed 1000rpm condition, discards precipitation, gets supernatant liquor, temperature 75 DEG C of pasteurize 30min are flue fruit vinegar, described flue fruit vinegar is pale yellow, transparent clear, mouthfeel acid alcohol, there is strong pitaya-flavor, with the total acidity of acetometer for 3% ~ 5%.
Further: in described step A d. pectinase treatment step described in the enzyme activity of polygalacturonase be 30000u/g.
Further: the yeast activated liquid in described step B is by yeast powder: the ratio of pure water=1:5 mixes, temperature 30 DEG C activation 30min obtains.
Further: mixing juice in described step B: the ratio of yeast activated liquid is 1:0.04.
Further: acetic bacteria seed liquor described in described step C is that acetic bacteria is accessed seed culture medium, under temperature 30 DEG C, rotating speed 160rpm condition, cultivation and fermentation 2d obtains.
Further: described in described step C, seed culture medium is made up of the material of following weight proportion: glucose 10g/L, yeast extract paste 10g/L, magnesium sulfate heptahydrate 2g/L, dipotassium hydrogen phosphate 3g/L, mass percent concentration is the edible ethanol 30ml/L of 95%.
Hylocereus undatus contains abundant VITAMIN, amino acid, polysaccharide, Mierocrystalline cellulose, several mineral materials and trace element, meet the condition of distillery yeast and acetic bacteria growth, but because the sugar of Hylocereus undatus own cannot meet zymamsis desired sugars amount, therefore in the zymamsis stage, part white sugar is added to flue pulp, make its fermentation alcohol output meet alcohol amount needed for later stage acetic fermentation; On the other hand, in the acetic fermentation stage, due to ethanol content higher (6% ~ 8%) in the red pitaya wine that zymamsis in early stage obtains, later stage acetic fermentation total acidity can reach 3% ~ 5%.
The invention has the beneficial effects as follows:
1. adopt compound pectinase process flue pulp, obtain the slurries that viscosity is little, be conducive to the carrying out of later stage alcohol and acetic fermentation;
2. adopt liquid alcohol and acetic fermentation two-step process fermentation for Hylocereus undatus seasoned vinegar, only carry out tune pol in fermenting process, obtained Hylocereus undatus seasoned vinegar is pure liquid state fermentation product;
3. using Hylocereus undatus as main raw material, in whole fermenting process except interpolation white sugar, without the need to adding other materials such as alcohol, maintaining the nutritive substance of flue fruit vinegar moderate heat dragon fruit itself and strong pitaya-flavor;
4. the nourishing function of vinegar and the abundant nutrition of Hylocereus undatus are combined closely by the Hylocereus undatus seasoned vinegar that the present invention obtains, and are rich in other nutritive substances such as multivitamin, mineral substance, are the liquid state fermentation type nutritious flavouring vinegar integrating nutrition and health care;
5. the present invention adopts the liquid-state fermentation technology that fermentation period is short, fermentation efficiency is high to enhance productivity, and flue fruit vinegar seasonings also improves the value of Hylocereus undatus in addition, has expanded the processing and utilization field of Hylocereus undatus.
Embodiment
Below in conjunction with embodiment, the present invention will be further described:
The explanation in the raw materials used source of following examples:
Yeast powder, is purchased from Angel Yeast Co., Ltd;
Different Vc sodium (food grade), is purchased from Henan hundred million specialization chemical product company limited;
Sodium bicarbonate (food grade), is purchased from Hailian Bittern Chemical Co., Ltd.;
The enzyme activity of polygalacturonase (food grade) is 30000u/g, is purchased from Pangbo Bioengineering Co Ltd, Nanning;
Glucose (food grade), is purchased from Xiwang Pharmaceutical Co., Ltd..
Embodiment 1:
The concrete operation step preparing flue fruit vinegar is as follows:
(1) preparation of Dragonfruit Juice:
1. the screening of raw material: choose appearance without obvious scar, fresh full Hylocereus undatus;
2. clean: clean 3 times with pure water;
3. broken juice: cut by Hylocereus undatus, obtains dragon fruit pulp after pericarp and pulp being peeled off, and the different Vc sodium mixing of 1000g dragon fruit pulp, 500g water and 50g is squeezed the juice, obtains Hylocereus undatus juice;
4. pectinase treatment: the pH value regulating Hylocereus undatus juice with sodium bicarbonate is 6.0, adds by the amount of Hylocereus undatus juice quality 0.1% polygalacturonase that enzyme activity is 30000u/g; Under temperature 50 C condition, enzymolysis 40min, temperature 95 DEG C is gone out after enzyme 1min, obtains Dragonfruit Juice by 200 order filtered through gauze;
(2) fermentation of red pitaya wine is standby:
In 1000ml Hylocereus undatus juice, add 50g white sugar, obtain mixing juice; Load container, double-deck sealed membrane sealing, wherein one deck is breathable sealing film, and another layer is airtight sealed membrane, temperature 105 DEG C of sterilizing 5min; In the mixing juice of 50ml, access 2ml yeast activated liquid, temperature is 28 DEG C, standing for fermentation 3d, obtained red pitaya wine, and the alcoholic strength of described red pitaya wine is 6%;
Wherein yeast activated liquid is mixed by 20g Angel Yeast powder and 100ml pure water, and temperature 30 DEG C activation 30min obtains;
(3) fermentation of flue fruit vinegar is standby:
By red pitaya wine sterilizing 5min under temperature 105 DEG C of conditions, remove airtight sealed membrane, by the amount inoculation acetic bacteria seed liquor of red pitaya wine volume 5%, at temperature 28 DEG C, rotating speed 160rpm cultivation and fermentation 3d, obtained flue fruit vinegar contains a little precipitation, and total acidity (with acetometer) is 3%;
Wherein seed culture medium adopts: glucose 10g/L, yeast extract paste 10g/L, magnesium sulfate heptahydrate (MgSO47H2O) 2g/L, dipotassium hydrogen phosphate (K2HPO4) 3g/L, the edible ethanol 30ml/L (3%) of concentration 95%; Acetic bacteria seed liquid and preparation method thereof is: seed culture medium divides puts into triangular flask 20ml/100ml, 105 DEG C of sterilizing 5min, a ring acetic bacteria AS1.41 is inoculated in triangular flask with transfering loop, the edible ethanol 30ml/L (3%) of concentration 95% is added, temperature 30 DEG C, rotating speed 160rpm cultivation and fermentation 2d during inoculation;
(4) flue fruit vinegar clarification:
By above-mentioned fermentation for flue fruit vinegar, the chitosan adding flue fruit vinegar massfraction 2% stirs clarification 2min, the centrifugal 5min of 1000rpm, discards precipitation, gets supernatant liquor bottling, 75 DEG C of pasteurize 30min are flue fruit vinegar, this product is pale yellow, transparent clear, mouthfeel acid alcohol, have strong pitaya-flavor, total acidity (with acetometer) is 3%.
Embodiment 2:
The concrete operation step preparing flue fruit vinegar is as follows:
(1) preparation of Dragonfruit Juice:
1. the screening of raw material: choose appearance without obvious scar, fresh full Hylocereus undatus;
2. clean: clean 5 times with pure water;
3. broken juice: cut by Hylocereus undatus, obtains dragon fruit pulp after pericarp and pulp being peeled off, and the different Vc sodium mixing of 1000g dragon fruit pulp, 500g water and 50g is squeezed the juice, obtains Hylocereus undatus juice;
4. pectinase treatment: the pH value regulating Hylocereus undatus juice with sodium bicarbonate is 6.2, adds by the amount of Hylocereus undatus quality 0.3% polygalacturonase that enzyme activity is 30000u/g; Under temperature 55 DEG C of conditions, enzymolysis 50min, temperature 95 DEG C is gone out after enzyme 1min, obtains Dragonfruit Juice by 200 order filtered through gauze;
(2) fermentation of red pitaya wine is standby:
In 1000ml Dragonfruit Juice, add the white sugar of Hylocereus undatus quality 10%, obtain mixing juice; Load container, double-deck sealed membrane sealing, wherein one deck is breathable sealing film, and another layer is airtight sealed membrane, temperature 105 DEG C of sterilizing 5min; In the mixing juice of 50ml, access 2ml yeast activated liquid, temperature is 26 DEG C, standing for fermentation 7d, obtained red pitaya wine, and the alcoholic strength of described red pitaya wine is 7%; Wherein yeast activated liquid is mixed by 20g Angel Yeast powder and 100ml pure water, and temperature 30 DEG C activation 30min obtains.
(3) fermentation of flue fruit vinegar is standby:
By red pitaya wine sterilizing 5min under temperature 105 DEG C of conditions, remove airtight sealed membrane, by the amount inoculation acetic bacteria seed liquor of red pitaya wine volume 5%, at temperature 30 DEG C, rotating speed 160rpm cultivation and fermentation 4d, obtained flue fruit vinegar contains a little precipitation, and total acidity (with acetometer) is 4%;
Wherein seed culture medium adopts: glucose 10g/L, yeast extract paste 10g/L, magnesium sulfate heptahydrate (MgSO47H2O) 2g/L, dipotassium hydrogen phosphate (K2HPO4) 3g/L, the edible ethanol 30ml/L (3%) of concentration 95%; Acetic bacteria seed liquid and preparation method thereof is: seed culture medium divides puts into triangular flask 20ml/100ml, 105 DEG C of sterilizing 5min, a ring acetic bacteria AS1.41 is inoculated in triangular flask with transfering loop, the edible ethanol 30ml/L (3%) of concentration 95% is added, temperature 30 DEG C, rotating speed 160rpm cultivation and fermentation 2d during inoculation;
(4) flue fruit vinegar clarification:
By above-mentioned fermentation for flue fruit vinegar, the chitosan adding flue fruit vinegar massfraction 2% stirs clarification 2min, the centrifugal 5min of 1000rpm, discards precipitation, gets supernatant liquor bottling, 75 DEG C of pasteurize 30min are flue fruit vinegar, this flue fruit vinegar is pale yellow, transparent clear, mouthfeel acid alcohol, have strong pitaya-flavor, total acidity (with acetometer) is 4%.
Embodiment 3:
The concrete operation step preparing flue fruit vinegar is as follows:
The preparation of Dragonfruit Juice:
1. the screening of raw material: choose appearance without obvious scar, fresh full Hylocereus undatus;
2. clean: clean with pure water;
3. broken juice: cut by Hylocereus undatus, obtains dragon fruit pulp after pericarp and pulp being peeled off, and the different Vc sodium mixing of 1000g dragon fruit pulp, 500g water and 50g is squeezed the juice, obtains Hylocereus undatus juice;
4. pectinase treatment: the pH value regulating Hylocereus undatus juice with sodium bicarbonate is 6.0, adds by the amount of Hylocereus undatus quality 0.5% polygalacturonase that enzyme activity is 30000u/g; Under temperature 60 C condition, enzymolysis 60min, temperature 95 DEG C is gone out after enzyme 1min, obtains Dragonfruit Juice by 200 order filtered through gauze;
(2) fermentation of red pitaya wine is standby:
In 1000ml Dragonfruit Juice, add the white sugar of Hylocereus undatus quality 8%, obtain mixing juice; Load container, double-deck sealed membrane sealing, wherein one deck is breathable sealing film, and another layer is airtight sealed membrane, temperature 105 DEG C of sterilizing 5min; In the mixing juice of 50ml, access 2ml yeast activated liquid, temperature is 28 DEG C, standing for fermentation 5d, obtained red pitaya wine, and the alcoholic strength of described red pitaya wine is 8%; Wherein yeast activated liquid is mixed by 20g Angel Yeast powder and 100ml pure water, and temperature 30 DEG C activation 30min obtains;
(3) fermentation of flue fruit vinegar is standby:
By red pitaya wine sterilizing 5min under temperature 105 DEG C of conditions, remove airtight sealed membrane, by the amount inoculation acetic bacteria seed liquor of red pitaya wine volume 5%, at temperature 32 DEG C, rotating speed 160rpm cultivation and fermentation 5d, obtained flue fruit vinegar contains a little precipitation, and total acidity (with acetometer) is 5%; Wherein seed culture medium adopts: glucose 10g/L, yeast extract paste 10g/L, magnesium sulfate heptahydrate (MgSO47H2O) 2g/L, dipotassium hydrogen phosphate (K2HPO4) 3g/L, the edible ethanol 30ml/L (3%) of concentration 95%; Acetic bacteria seed liquid and preparation method thereof is: seed culture medium divides puts into triangular flask 20ml/100ml, 105 DEG C of sterilizing 5min, a ring acetic bacteria AS1.41 is inoculated in triangular flask with transfering loop, the edible ethanol 30ml/L (3%) of concentration 95% is added, temperature 30 DEG C, rotating speed 160rpm cultivation and fermentation 2d during inoculation;
(4) flue fruit vinegar clarification:
By above-mentioned fermentation for flue fruit vinegar, the chitosan adding flue fruit vinegar massfraction 2% stirs clarification 2min, the centrifugal 5min of 1000rpm, discards precipitation, gets supernatant liquor bottling, 75 DEG C of pasteurize 30min are flue fruit vinegar, this flue fruit vinegar is pale yellow, transparent clear, mouthfeel acid alcohol, have strong pitaya-flavor, total acidity (with acetometer) is 5%.
The present invention is not limited to above-described embodiment; the foregoing is only preferred embodiment of the present invention; not in order to limit the present invention; all any amendments done within the spirit and principles in the present invention, equivalent replacement and improvement etc., all should be included within protection scope of the present invention.
Claims (6)
1. a preparation method for flue fruit vinegar, is characterized in that: comprise the following steps:
A. the preparation of Dragonfruit Juice:
A. the screening of raw material: gather fresh Hylocereus undatus, cleaning: with pure water cleaning 3 ~ 5 times, drain water;
B. Hylocereus undatus is cut, after pericarp and pulp being peeled off, obtain dragon fruit pulp;
C. broken juice: by dragon fruit pulp: water: different Vc sodium=1:0.5:0.01 mixing is squeezed the juice, and obtains Hylocereus undatus juice;
D. pectinase treatment: the pH value regulating Hylocereus undatus juice with sodium bicarbonate is 6.0 ~ 6.5, adds polygalacturonase by the amount of Hylocereus undatus juice quality 0.1% ~ 0.5%; Under DEG C condition of temperature 50 C ~ 60, enzymolysis 40min ~ 60min, temperature 95 DEG C is gone out after enzyme 1min, obtains Dragonfruit Juice by 200 order filtered through gauze;
B. the fermentation of red pitaya wine is standby:
In Hylocereus undatus juice, add the white sugar of Hylocereus undatus juice quality 5% ~ 10%, obtain mixing juice; Load container, double-deck sealed membrane sealing, wherein one deck is breathable sealing film, and another layer is airtight sealed membrane, temperature 105 DEG C of sterilizing 5min; Mixing juice in access yeast activated liquid, temperature being adjusted to is 26 ~ 28 DEG C, standing for fermentation 3 ~ 5d, obtained red pitaya wine, and the alcoholic strength of described red pitaya wine is 6% ~ 8%;
C. the fermentation of flue fruit vinegar is standby:
By red pitaya wine sterilizing 5min under temperature 105 DEG C of conditions, remove airtight sealed membrane, by the amount inoculation acetic bacteria seed liquor of red pitaya wine volume 5%, under temperature 28 ~ 32 DEG C, rotating speed 160rpm condition, cultivation and fermentation 3d ~ 5d, obtained flue fruit vinegar; Containing a little precipitation in described flue fruit vinegar, with the total acidity of acetometer for 3% ~ 5%;
D. flue fruit vinegar clarification:
By described flue fruit vinegar, the chitosan adding flue fruit vinegar massfraction 2% stirs clarification 2min, centrifugal 5min under rotating speed 1000rpm condition, discards precipitation, gets supernatant liquor, temperature 75 DEG C of pasteurize 30min are flue fruit vinegar, described flue fruit vinegar is pale yellow, transparent clear, mouthfeel acid alcohol, there is strong pitaya-flavor, with the total acidity of acetometer for 3% ~ 5%.
2. a kind of flue fruit vinegar according to claim 1 and preparation method thereof, is characterized in that: in described step A d. pectinase treatment step described in the enzyme activity of polygalacturonase be 30000u/g.
3. a kind of flue fruit vinegar according to claim 1 and preparation method thereof, is characterized in that: the yeast activated liquid in described step B is by yeast powder: the ratio of pure water=1:5 mixes, and temperature 30 DEG C activation 30min obtains.
4. a kind of flue fruit vinegar according to claim 1 and preparation method thereof, is characterized in that: mixing juice in described step B: the ratio of yeast activated liquid is 1:0.04.
5. a kind of flue fruit vinegar according to claim 1 and preparation method thereof, is characterized in that: acetic bacteria seed liquor described in described step C is that acetic bacteria is accessed seed culture medium, and under temperature 30 DEG C, rotating speed 160rpm condition, cultivation and fermentation 2d obtains.
6. any one flue fruit vinegar and preparation method thereof according to claim 1 or 5, it is characterized in that: described in described step C, seed culture medium is made up of the material of following weight proportion: glucose 10g/L, yeast extract paste 10g/L, magnesium sulfate heptahydrate 2g/L, dipotassium hydrogen phosphate 3g/L, mass percent concentration is the edible ethanol 30ml/L of 95%.
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105154308A (en) * | 2015-09-23 | 2015-12-16 | 广西壮锦家园农业科技发展有限公司 | Preparing technology for dragon fruit vinegar |
| CN106047639A (en) * | 2016-07-29 | 2016-10-26 | 梁忠顺 | Dragon fruit vinegar and preparation method thereof |
| CN106635732A (en) * | 2016-12-26 | 2017-05-10 | 贵州大学 | Production method of red dragon fruit vinegar |
| CN109156676A (en) * | 2018-08-31 | 2019-01-08 | 阳江职业技术学院 | A kind of roselle red meat dragon fruit vinegar beverage and preparation method thereof |
| CN109182075A (en) * | 2018-10-17 | 2019-01-11 | 澧县泰溥生态水果种植专业合作社 | A kind of preparation method of red heart dragon fruit fruit vinegar |
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| CN102604810A (en) * | 2012-03-29 | 2012-07-25 | 苏州圣隆营养食品有限公司 | Preparation method of health dragon fruit vinegar |
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| CN102604810A (en) * | 2012-03-29 | 2012-07-25 | 苏州圣隆营养食品有限公司 | Preparation method of health dragon fruit vinegar |
| CN103750468A (en) * | 2014-01-29 | 2014-04-30 | 唐翔 | Preparation method of dragon fruit vinegar beverage |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105154308A (en) * | 2015-09-23 | 2015-12-16 | 广西壮锦家园农业科技发展有限公司 | Preparing technology for dragon fruit vinegar |
| CN106047639A (en) * | 2016-07-29 | 2016-10-26 | 梁忠顺 | Dragon fruit vinegar and preparation method thereof |
| CN106635732A (en) * | 2016-12-26 | 2017-05-10 | 贵州大学 | Production method of red dragon fruit vinegar |
| CN109156676A (en) * | 2018-08-31 | 2019-01-08 | 阳江职业技术学院 | A kind of roselle red meat dragon fruit vinegar beverage and preparation method thereof |
| CN109182075A (en) * | 2018-10-17 | 2019-01-11 | 澧县泰溥生态水果种植专业合作社 | A kind of preparation method of red heart dragon fruit fruit vinegar |
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Application publication date: 20150429 |