CN105062853A - Preparation method of axillary choerospondias fruit vinegar - Google Patents
Preparation method of axillary choerospondias fruit vinegar Download PDFInfo
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- CN105062853A CN105062853A CN201510456560.2A CN201510456560A CN105062853A CN 105062853 A CN105062853 A CN 105062853A CN 201510456560 A CN201510456560 A CN 201510456560A CN 105062853 A CN105062853 A CN 105062853A
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Abstract
The invention discloses a preparation method of axillary choerospondias fruit vinegar. The preparation method comprises the following steps: removing pits of fresh axillary choerospondias fruits, and extracting juice from axillary choerospondias fruit pulp; adding 0.8-1% of pectinase and 0.2-0.4% of cellulase, regulating pH to 3-4 and temperature to 40-45 DEG C, and enzymatically hydrolyzing for 2-3h; heating up to 90-95 DEG C and preserving heat for 10min, and inactivating enzyme so as to obtain an axillary choerospondias fruit enzymolysis material; adding 3% of white sugar and 0.5-1% of dried yeast to the axillary choerospondias fruit enzymolysis material, uniformly mixing with 4% of rice husk, controlling temperature at 25-30 DEG C and fermenting for 8-10 days; after fermentation, spraying vinegar by virtue of a cyclic spraying method; and sterilizing and filling. The preparation method is simple in production process, suitable for mechanical operation, capable of saving manpower and conducive to standard factory production, and raw material utilization rate is high and yield is more than 70%; and the produced axillary choerospondias fruit vinegar has health care effects of tranquilizing and nourishing heart, helping digestion and quenching thirst, expelling toxin and dispelling effects of alcohol, and has characteristics of being good in drinking taste and pure natural.
Description
Technical field
The present invention relates to field of foodstuff beverage, be specially a kind of preparation method of Fructus Choerospondiatis fruit vinegar.
Background technology
Fructus Choerospondiatis has another name called four eyed fruit, changes youth fruit, nasal mucus really, is Anacardiaceae vegetable acid jujube tree.Be distributed in the places such as Zhejiang, Fujian, Hubei, Hunan, Guangdong, Guangxi, Yunnan, Guizhou.Fructus Choerospondiatis fruits nutrition enriches, and sugar degree is many, and containing calcium, protein, fatty iron, phosphorus, calcium and VITAMIN etc., especially vitamins C and the every 100 grams of fresh fruits of P are respectively up to 1200 milligrams with 2000 milligrams, higher than hawthorn 12.4 times, higher than Kiwifruit 2 times, higher than apple tens times.
Medicinal is Fructus Choerospondiatis dry mature fruit.Nature and flavor: sweet, sour, micro-puckery are flat.Gui Jing: spleen, Liver Channel; Function: promoting flow of QI and blood, nourishes heart, and calms the nerves; Help digestion, removing toxic substances, sobers up, desinsection." Guangxi herbal medicine ": Fructus Choerospondiatis fresh fruit, eliminating indigested food, controls the stagnant stomachache fruit stone of food, and heat-clearing poison, desinsection is restrained.Nanchuan " conventional herbal medicine handbook ": Fructus Choerospondiatis fruit stone, removing toxic substances of sobering up.
Along with a large amount of the introducing a fine variety of Fructus Choerospondiatis, the exploitation of Fructus Choerospondiatis fruit are obviously delayed, cause the waste of a large amount of Fructus Choerospondiatis fruits, and the product chain therefore enriching Fructus Choerospondiatis has the meaning of highly significant for South Botanical Development wild jujube industry.
Summary of the invention
The object of this invention is to provide a kind of preparation method of Fructus Choerospondiatis fruit vinegar, it is simple that Fructus Choerospondiatis fruit vinegar production method is prepared in this invention, and be applicable to power operation, the fruit vinegar of production has tranquilizing by nourishing the heart; Help digestion quench one's thirst, detoxify the health-care effect of sobering up, it is good to drink mouthfeel, the feature of pure natural.
The object of the invention is to be achieved through the following technical solutions:
The preparation method of a kind of Fructus Choerospondiatis fruit vinegar of the present invention, comprises the following steps:
(1) by fresh Fructus Choerospondiatis stoning, Fructus Choerospondiatis pulp is squeezed the juice; Add 8-10 ‰ polygalacturonase and 2-4 ‰ cellulase, adjustment PH3-4, temperature 40-45 DEG C, enzymolysis time is 2-3h; Intensification 90-95 DEG C and be incubated 10min and go out enzyme, obtain Fructus Choerospondiatis enzymolysis material;
(2) by Fructus Choerospondiatis fruit enzymolysis material, add the white sugar of 3%, add the dry yeast of 0.5-1%, the rice husk of mixing 5%, mixes, control temperature 25-30 DEG C, fermentation 8-10 days;
(3), after fermentation ends, cover pouring method drenches vinegar;
(4) sterilizing, filling.
Preferably, in described step (2), between yeast phase, every day turns over unstrained spirits 2-3 time, and mushroom can be made to be evenly distributed, avoid simultaneously local temperature and acidity too high.Earlier fermentation will expect unstrained spirits compacting, so that yeast propagation and fermentation, not at compacting vinegar unstrained spirits after acidity rises gradually, loosen have space and be beneficial to acetic bacteria activity to make material unstrained spirits.
Preferably, in described step (2), the 6th day of fermentation, adds the salt of 1-2%, acetic bacteria can be suppressed to grow, and prevents it from decomposing acetic acid and causing acidity to reduce.
Preferably, in described step (4), sterilizing adopts Pasteur's instantaneous sterilization, and namely sterilization 2min under 95 DEG C of conditions, ensures good fruit vinegar flavor.
Advantage of the present invention:
1. the production technique of this preparation method is simple, is applicable to power operation, saves manpower, is beneficial to factory normalization and produces.
2. this preparation method produces Fructus Choerospondiatis fruit vinegar, and raw material availability is high, and output capacity can reach more than 70%.
3. the Fructus Choerospondiatis fruit vinegar of this preparation method production, has tranquilizing by nourishing the heart; Help digestion quench one's thirst, detoxify the health-care effect of sobering up, it is good to drink mouthfeel, the feature of pure natural.
Embodiment
Below in conjunction with specific embodiment, the invention will be further described:
Embodiment
Get fresh Fructus Choerospondiatis, choose bad fruit, cleaning, dries, and produces according to the following steps:
(1) by fresh Fructus Choerospondiatis stoning, Fructus Choerospondiatis pulp is squeezed the juice; Add 8-10 ‰ polygalacturonase and 2-4 ‰ cellulase, adjustment PH3-4, temperature 40-45 DEG C, enzymolysis time is 2-3h; Intensification 90-95 DEG C and be incubated 10min and go out enzyme, obtain Fructus Choerospondiatis enzymolysis material;
(2) by Fructus Choerospondiatis fruit enzymolysis material, add the white sugar of 3%, add the dry yeast of 0.5-1%, the rice husk of mixing 5%, mixes, control temperature 25-30 DEG C, fermentation 8-10 days;
Turning over unstrained spirits 2-3 time every day between better effect yeast phase to reach, mushroom can be made to be evenly distributed, avoid simultaneously local temperature and acidity too high.Earlier fermentation will expect unstrained spirits compacting, so that yeast propagation and fermentation, not at compacting vinegar unstrained spirits after acidity rises gradually, loosen have space and be beneficial to acetic bacteria activity to make material unstrained spirits.
The 6th day that ferments, add the salt of 1-2%, acetic bacteria can be suppressed to grow, prevent it from decomposing acetic acid and causing acidity to reduce.
(3), after fermentation ends, cover pouring method drenches vinegar;
In order to improve vinegar productivity, first using equivalent hot-water soak 1/3 vinegar unstrained spirits, soaking second 1/3 vinegar unstrained spirits with this part vinegar after drenching vinegar, and drenching vinegar, carrying out successively, drench vinegar three times altogether.
(4) sterilizing, filling.
Sterilizing adopts Pasteur's instantaneous sterilization, and namely sterilization 2min under 95 DEG C of conditions, ensures good fruit vinegar flavor.
Claims (4)
1. a preparation method for Fructus Choerospondiatis fruit vinegar, is characterized in that: comprise the following steps:
(1) by fresh Fructus Choerospondiatis stoning, Fructus Choerospondiatis pulp is squeezed the juice; Add 8-10 ‰ polygalacturonase and 2-4 ‰ cellulase, adjustment PH3-4, temperature 40-45 DEG C, enzymolysis time is 2-3h; Intensification 90-95 DEG C and be incubated 10min and go out enzyme, obtain Fructus Choerospondiatis enzymolysis material;
(2) by Fructus Choerospondiatis fruit enzymolysis material, add the white sugar of 3%, add the dry yeast of 0.5-1%, the rice husk of mixing 5%, mixes, control temperature 25-30 DEG C, fermentation 8-10 days;
(3), after fermentation ends, cover pouring method drenches vinegar;
(4) sterilizing, filling.
2. the preparation method of Fructus Choerospondiatis fruit vinegar according to claim 1, is characterized in that: in described step (2), between yeast phase, every day turns over unstrained spirits 2-3 time, and earlier fermentation will expect unstrained spirits compacting, no longer compacting vinegar unstrained spirits after acidity rises gradually.
3. the preparation method of Fructus Choerospondiatis fruit vinegar according to claim 1, is characterized in that: in described step (2), the 6th day of fermentation, adds the salt of 1-2%.
4. the preparation method of Fructus Choerospondiatis fruit vinegar according to claim 1, is characterized in that: in described step (4), and sterilizing adopts Pasteur's instantaneous sterilization, i.e. sterilization 2min under 95 DEG C of conditions.
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| CN201510456560.2A CN105062853A (en) | 2015-07-27 | 2015-07-27 | Preparation method of axillary choerospondias fruit vinegar |
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| CN201510456560.2A CN105062853A (en) | 2015-07-27 | 2015-07-27 | Preparation method of axillary choerospondias fruit vinegar |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109504594A (en) * | 2018-12-14 | 2019-03-22 | 石嘴山市田园食品有限公司 | The preparation method of wild jujube vinegar |
| CN109837199A (en) * | 2019-04-09 | 2019-06-04 | 江西齐云山食品有限公司(江西省南酸枣工程技术研究中心) | A kind of Spondias axillaris fruit vinegar and preparation method thereof |
| CN110607217A (en) * | 2018-06-15 | 2019-12-24 | 雷炳忠 | Preparation method of natural wild jujube fruit vinegar |
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| CN1605621A (en) * | 2003-10-11 | 2005-04-13 | 大理州云弄峰酒业有限责任公司 | Fresh burry vinegar and process for making same |
| CN103805488A (en) * | 2014-02-28 | 2014-05-21 | 胡楚阳 | Preparation method of plum vinegar |
| CN104120074A (en) * | 2014-07-02 | 2014-10-29 | 开平市绿洲食品有限公司 | Natural red date vinegar and manufacturing process thereof |
| CN104312893A (en) * | 2014-11-17 | 2015-01-28 | 上海海洋大学 | Persimmon vinegar making method |
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2015
- 2015-07-27 CN CN201510456560.2A patent/CN105062853A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1605621A (en) * | 2003-10-11 | 2005-04-13 | 大理州云弄峰酒业有限责任公司 | Fresh burry vinegar and process for making same |
| CN103805488A (en) * | 2014-02-28 | 2014-05-21 | 胡楚阳 | Preparation method of plum vinegar |
| CN104120074A (en) * | 2014-07-02 | 2014-10-29 | 开平市绿洲食品有限公司 | Natural red date vinegar and manufacturing process thereof |
| CN104312893A (en) * | 2014-11-17 | 2015-01-28 | 上海海洋大学 | Persimmon vinegar making method |
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| 蔡定建等: "南酸枣皮果醋发酵工艺研究", 《中国酿造》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110607217A (en) * | 2018-06-15 | 2019-12-24 | 雷炳忠 | Preparation method of natural wild jujube fruit vinegar |
| CN109504594A (en) * | 2018-12-14 | 2019-03-22 | 石嘴山市田园食品有限公司 | The preparation method of wild jujube vinegar |
| CN109837199A (en) * | 2019-04-09 | 2019-06-04 | 江西齐云山食品有限公司(江西省南酸枣工程技术研究中心) | A kind of Spondias axillaris fruit vinegar and preparation method thereof |
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