CN106173746A - A kind of preparation method of red heart honey Fructus Citri grandis vinegar - Google Patents
A kind of preparation method of red heart honey Fructus Citri grandis vinegar Download PDFInfo
- Publication number
- CN106173746A CN106173746A CN201610588801.3A CN201610588801A CN106173746A CN 106173746 A CN106173746 A CN 106173746A CN 201610588801 A CN201610588801 A CN 201610588801A CN 106173746 A CN106173746 A CN 106173746A
- Authority
- CN
- China
- Prior art keywords
- fructus citri
- red heart
- citri grandis
- vinegar
- heart honey
- 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
- 235000012907 honey Nutrition 0.000 title claims abstract description 78
- 235000001808 Ceanothus spinosus Nutrition 0.000 title claims abstract description 77
- 241001264786 Ceanothus spinosus Species 0.000 title claims abstract description 77
- 239000000052 vinegar Substances 0.000 title claims abstract description 39
- 235000021419 vinegar Nutrition 0.000 title claims abstract description 39
- 238000002360 preparation method Methods 0.000 title claims abstract description 28
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 31
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims abstract description 30
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 27
- 239000000843 powder Substances 0.000 claims abstract description 17
- 230000001954 sterilising effect Effects 0.000 claims abstract description 12
- 241000894006 Bacteria Species 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 238000000855 fermentation Methods 0.000 claims description 32
- 230000004151 fermentation Effects 0.000 claims description 32
- 240000000560 Citrus x paradisi Species 0.000 claims description 18
- 239000007788 liquid Substances 0.000 claims description 16
- 239000000706 filtrate Substances 0.000 claims description 14
- 239000000047 product Substances 0.000 claims description 10
- 235000021551 crystal sugar Nutrition 0.000 claims description 8
- 239000012153 distilled water Substances 0.000 claims description 7
- 238000003756 stirring Methods 0.000 claims description 7
- 235000000346 sugar Nutrition 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 4
- 230000001186 cumulative effect Effects 0.000 claims description 2
- 239000002054 inoculum Substances 0.000 claims description 2
- 230000000694 effects Effects 0.000 abstract description 9
- 208000006454 hepatitis Diseases 0.000 abstract description 5
- 231100000283 hepatitis Toxicity 0.000 abstract description 5
- 239000000049 pigment Substances 0.000 abstract description 5
- 244000276331 Citrus maxima Species 0.000 abstract description 4
- 235000009508 confectionery Nutrition 0.000 abstract description 4
- 235000013373 food additive Nutrition 0.000 abstract description 3
- 239000002778 food additive Substances 0.000 abstract description 3
- 239000000463 material Substances 0.000 abstract description 3
- -1 Fructus Jujubae Substances 0.000 abstract 1
- 238000009835 boiling Methods 0.000 abstract 1
- 229940088594 vitamin Drugs 0.000 abstract 1
- 229930003231 vitamin Natural products 0.000 abstract 1
- 235000013343 vitamin Nutrition 0.000 abstract 1
- 239000011782 vitamin Substances 0.000 abstract 1
- 150000003722 vitamin derivatives Chemical class 0.000 abstract 1
- 235000013361 beverage Nutrition 0.000 description 7
- 210000004369 blood Anatomy 0.000 description 5
- 239000008280 blood Substances 0.000 description 5
- 238000001914 filtration Methods 0.000 description 5
- 239000000203 mixture Substances 0.000 description 4
- 235000021466 carotenoid Nutrition 0.000 description 3
- 150000001747 carotenoids Chemical class 0.000 description 3
- 235000020989 red meat Nutrition 0.000 description 3
- 235000015001 Cucumis melo var inodorus Nutrition 0.000 description 2
- 240000002495 Cucumis melo var. inodorus Species 0.000 description 2
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 2
- 229930003935 flavonoid Natural products 0.000 description 2
- 150000002215 flavonoids Chemical class 0.000 description 2
- 235000017173 flavonoids Nutrition 0.000 description 2
- 239000011734 sodium Substances 0.000 description 2
- 229910052708 sodium Inorganic materials 0.000 description 2
- 239000011573 trace mineral Substances 0.000 description 2
- 235000013619 trace mineral Nutrition 0.000 description 2
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 206010008190 Cerebrovascular accident Diseases 0.000 description 1
- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 description 1
- JEVVKJMRZMXFBT-XWDZUXABSA-N Lycophyll Natural products OC/C(=C/CC/C(=C\C=C\C(=C/C=C/C(=C\C=C\C=C(/C=C/C=C(\C=C\C=C(/CC/C=C(/CO)\C)\C)/C)\C)/C)\C)/C)/C JEVVKJMRZMXFBT-XWDZUXABSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 208000006011 Stroke Diseases 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- OENHQHLEOONYIE-UKMVMLAPSA-N all-trans beta-carotene Natural products CC=1CCCC(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C OENHQHLEOONYIE-UKMVMLAPSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 235000013734 beta-carotene Nutrition 0.000 description 1
- 239000011648 beta-carotene Substances 0.000 description 1
- TUPZEYHYWIEDIH-WAIFQNFQSA-N beta-carotene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCCC1(C)C)C=CC=C(/C)C=CC2=CCCCC2(C)C TUPZEYHYWIEDIH-WAIFQNFQSA-N 0.000 description 1
- 229960002747 betacarotene Drugs 0.000 description 1
- 208000026106 cerebrovascular disease Diseases 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 210000003743 erythrocyte Anatomy 0.000 description 1
- 208000019622 heart disease Diseases 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 208000017169 kidney disease Diseases 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 235000012661 lycopene Nutrition 0.000 description 1
- OAIJSZIZWZSQBC-GYZMGTAESA-N lycopene Chemical compound CC(C)=CCC\C(C)=C\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C=C(/C)CCC=C(C)C OAIJSZIZWZSQBC-GYZMGTAESA-N 0.000 description 1
- 239000001751 lycopene Substances 0.000 description 1
- 229960004999 lycopene Drugs 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 150000003254 radicals Chemical class 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000002560 therapeutic procedure Methods 0.000 description 1
- ZCIHMQAPACOQHT-ZGMPDRQDSA-N trans-isorenieratene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/c1c(C)ccc(C)c1C)C=CC=C(/C)C=Cc2c(C)ccc(C)c2C ZCIHMQAPACOQHT-ZGMPDRQDSA-N 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- OENHQHLEOONYIE-JLTXGRSLSA-N β-Carotene Chemical compound CC=1CCCC(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C OENHQHLEOONYIE-JLTXGRSLSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses the preparation method of a kind of red heart honey Fructus Citri grandis vinegar, described red heart honey Fructus Citri grandis vinegar is with red heart honey Fructus Citri grandis, Fructus Citri Limoniae juice, acetic acid bacteria, Herba Menthae powder, Mel, Fructus Jujubae, water as raw material, and by boiling, ferment, sterilizing, the step such as fill prepare.This red heart honey Fructus Citri grandis vinegar constitutive material source is easy to get, and preparation method is simple, and without any food additive, and containing abundant vitamin, the natural pigment contained by Red-fleshed Sweet Pomelo is with health role, and hepatitis is had significant curative effect.
Description
[technical field]
The invention belongs to technical field of beverage processing, be specifically related to the preparation method of a kind of red heart honey Fructus Citri grandis vinegar.
[background technology]
Erythrocyte growth model, also known as blood Fructus Citri grandis, Fructus Citri grandis is spherical in shape, oblate spheroid or pyriform.Peel smooth, skin is yellowish or orange, sarcocarp in
Pink, the natural pigment contained by Red-fleshed Sweet Pomelo has certain health-care effect to human body, and trace element such as flavonoids is big
Part has the function of vitamin p, beta-carotene in carotenoid and lycopene can also antioxidation, contribute to removing people
Internal free radical.Hyperpietic often utilizes medicine to get rid of internal unnecessary sodium.Fructus Citri grandis just contains these patients necessary
Natural mineral matter potassium, be but practically free of sodium, be therefore to suffer from cardiovascular and cerebrovascular disease and the optimal dietetic therapy water of Patients With Kidney Diseases
Really.The all of nutritional labeling of small stream honey Fructus Citri grandis, Red-fleshed Sweet Pomelo all contains, and the natural pigment contained by Red-fleshed Sweet Pomelo has one to human body
Fixed health-care effect, central trace element such as flavonoids has the function of vitamin p, and why red meat Fructus Citri grandis is in red
Color, is because rich in vitamin A.Hepatitis can be significantly reduced after drinking red Fructus Citri grandis juice and develop into the risk of hepatocarcinoma.Scientific research
Personnel allow a part of hepatitis usually drink some carotenoid juice and red Fructus Citri grandis juice bland.After 1 year, and there is phase
With the state of an illness but do not drink carotenoid juice to compare with the patient of red Fructus Citri grandis juice, they not finding, a people suffers from hepatocarcinoma, and
The former develops into the probability of hepatocarcinoma is 8.9%.These two achievements in research of Japan show, the most unremarkable red meat Fructus Citri grandis reduces
Suffer from the effect of hepatocarcinoma, heart disease, apoplexy and diabetes risk clearly.Result of study is once announcement, red meat unprepossessing in appearance
Fructus Citri grandis has transformed into up-to-date " anticancer fruit ".
The most of a great variety about red heart honey Fructus Citri grandis beverage products, but the correlational study of red heart honey Fructus Citri grandis vinegar beverage is little, and greatly
Part red heart honey Fructus Citri grandis production complex process, mouthfeel is single, it is impossible to meet people's demand to health promoting beverage.
[summary of the invention]
The technical problem to be solved in the present invention is to provide the preparation method of a kind of red heart honey Fructus Citri grandis vinegar, to solve in prior art
Red heart honey Fructus Citri grandis beverage products is of a great variety, but the problem such as processing technology is complex, and product is single, and health-care effect is low.The present invention
Red heart honey Fructus Citri grandis vinegar constitutive material source be easy to get, preparation method is simple, without any food additive, by red heart honey pomelo pericarp and
Sarcocarp passes through secondary mixed fermentation, mixes and makes red heart honey Fructus Citri grandis vinegar the most ice-cold tasty and refreshing, in the beverage of the present invention with Fructus Citri Limoniae juice, Herba Menthae powder
Red heart honey Fructus Citri grandis pigment and honeydew composition are mixed with Fructus Citri Limoniae juice composition, can play the effect of blood fat-reducing blood pressure-decreasing, also have hepatitis aobvious
Write curative effect.
The present invention is achieved through the following technical solutions:
The preparation method of a kind of red heart honey Fructus Citri grandis vinegar, it is characterised in that in units of weight portion, including following raw material: red heart
Honey Fructus Citri grandis 30-50 part, Fructus Citri Limoniae juice 6-10 part, Herba Menthae powder 2-4 part, sugar 10-15 part, Fructus Jujubae 3-5 part, water 50-70 part；Described preparation side
Method, comprises the following steps:
S1: red heart honey Fructus Citri grandis is cleaned, and is separated with peel by sarcocarp；
S2: peel stripping and slicing smashed to pieces and put in marmite, adds Fructus Citri Limoniae juice, water, sugar boil together with Fructus Jujubae, mistake after cooling
Filter, takes filtrate with standby；
S3: smashed to pieces by the sarcocarp of step S1 gained and squeeze the juice, is subsequently adding Herba Menthae powder, water stirs, and accesses acetic acid bacteria
Carry out one time fermentation, obtain red heart honey pomelo fermentation liquid；
S4: the filtrate of step S2 gained is joined in the red heart honey pomelo fermentation liquid of step S3 gained and carry out ferment in second time,
Carry out sterilizing after having fermented, fill obtains red heart honey Fructus Citri grandis vinegar finished product.
Preferably, at least one during described sugar is crystal sugar and Mel.
Preferably, the described water used by red heart honey Fructus Citri grandis vinegar is distilled water.
Preferably, the time that boils in step S2 is 3-4h, and temperature controls at 40-50 DEG C.
Preferably, in step S3, acetic acid bacteria inoculum concentration is the 2%-4% of red heart honey pomelo fermentation liquid cumulative volume, one time fermentation temperature
Degree is for 30-35 DEG C, and fermentation time is 20-30h.
Preferably, in step S4, ferment in second time temperature is 28-35 DEG C, and fermentation time is 3-5 days.
Preferably, in step S4, sterilizing is high-temperature short-time sterilization, and described high temperature is 100-120 DEG C, time 4-8s.
The method have the advantages that
1, the red heart honey Fructus Citri grandis vinegar of the present invention by red heart honey pomelo pericarp and sarcocarp by secondary mixed fermentation, mixed with Fructus Citri Limoniae juice,
Herba Menthae powder makes red heart honey Fructus Citri grandis vinegar the most ice-cold tasty and refreshing.
2, in the beverage of the present invention, red heart honey Fructus Citri grandis pigment and honeydew composition are mixed with Fructus Citri Limoniae juice composition, can play blood fat-reducing blood pressure-decreasing
Effect, hepatitis is also had significant curative effect.
3, the red heart honey Fructus Citri grandis vinegar constitutive material source of the present invention is easy to get, and preparation method is simple, and low cost, without any food
Additive, it is easy to accomplish industrialization produces.
[detailed description of the invention]
Embodiment 1
The preparation method of a kind of red heart honey Fructus Citri grandis vinegar, it is characterised in that in units of weight portion, described red heart honey Fructus Citri grandis vinegar includes
Following raw material: red heart honey Fructus Citri grandis 30 parts, Fructus Citri Limoniae juice 6 parts, Herba Menthae powder 2 parts, Mel 10 parts, Fructus Jujubae 3 parts, distilled water 50 parts；Described system
Preparation Method, comprises the following steps:
S1: red heart honey Fructus Citri grandis is cleaned, and is separated with peel by sarcocarp；
S2: peel stripping and slicing smashed to pieces and put in marmite, adds Fructus Citri Limoniae juice, water, Mel and Fructus Jujubae and boils 4h at 40 DEG C, cold
But, after filtering, filtrate is taken with standby；
S3: smashed to pieces by the sarcocarp of step S1 gained and squeeze the juice, is subsequently adding Herba Menthae powder, water stirs, and accesses 2%
Acetic acid bacteria, carries out one time fermentation 30h at 30 DEG C, obtains red heart honey pomelo fermentation liquid；
S4: the filtrate of step S2 gained is joined the red heart honey pomelo fermentation liquid of step S3 gained, carries out the later stage at 28 DEG C
Ferment in second time 5 days, after having fermented under 100 DEG C of high temperature sterilizing 8s, fill obtains red heart honey Fructus Citri grandis vinegar finished product.
Embodiment 2
The preparation method of a kind of red heart honey Fructus Citri grandis vinegar, it is characterised in that in units of weight portion, described red heart honey Fructus Citri grandis vinegar includes
Following raw material: red heart honey Fructus Citri grandis 35 parts, Fructus Citri Limoniae juice 7 parts, Herba Menthae powder 3 parts, Mel and 11 parts of crystal sugar, distilled water 55 parts；Described preparation
Method, comprises the following steps:
S1: red heart honey Fructus Citri grandis is cleaned, and is separated with peel by sarcocarp；
S2: peel stripping and slicing smashed to pieces and put in marmite, adds Fructus Citri Limoniae juice, water, Mel, crystal sugar and Fructus Jujubae and boils at 42 DEG C
3.8h, after cold filtration, takes filtrate with standby；
S3: smashed to pieces by the sarcocarp of step S1 gained and squeeze the juice, is subsequently adding Herba Menthae powder, water stirs, and accesses 2%
Acetic acid bacteria, carries out one time fermentation 28h at 32 DEG C, obtains red heart honey pomelo fermentation liquid；
S4: the filtrate of step S2 gained is joined the red heart honey pomelo fermentation liquid of step S3 gained, carries out the later stage at 30 DEG C
Ferment in second time 4 days, after having fermented under 120 DEG C of high temperature sterilizing 4s, fill obtains red heart honey Fructus Citri grandis vinegar finished product.
Embodiment 3
The preparation method of a kind of red heart honey Fructus Citri grandis vinegar, it is characterised in that in units of weight portion, described red heart honey Fructus Citri grandis vinegar includes
Following raw material: red heart honey Fructus Citri grandis 40 parts, Fructus Citri Limoniae juice 8 parts, Herba Menthae powder 3 parts, 12 parts of crystal sugar, distilled water 60 parts；Described preparation method, bag
Include the following step:
S1: red heart honey Fructus Citri grandis is cleaned, and is separated with peel by sarcocarp；
S2: peel stripping and slicing smashed to pieces and put in marmite, adds Fructus Citri Limoniae juice, water, crystal sugar and Fructus Jujubae and boils 3.5h at 45 DEG C,
After cold filtration, take filtrate with standby；
S3: smashed to pieces by the sarcocarp of step S1 gained and squeeze the juice, is subsequently adding Herba Menthae powder, water stirs, and access 2.5%
Acetic acid bacteria, at 33 DEG C, carry out one time fermentation 25h, obtain red heart honey pomelo fermentation liquid；
S4: the filtrate of step S2 gained is joined the red heart honey pomelo fermentation liquid of step S3 gained, carries out the later stage at 28 DEG C
Ferment in second time 5 days, after having fermented under 120 DEG C of high temperature sterilizing 4s, fill obtains red heart honey Fructus Citri grandis vinegar finished product.
Embodiment 4
The preparation method of a kind of red heart honey Fructus Citri grandis vinegar, it is characterised in that in units of weight portion, described red heart honey Fructus Citri grandis vinegar includes
Following raw material: red heart honey Fructus Citri grandis 45 parts, Fructus Citri Limoniae juice 9 parts, Herba Menthae powder 4 parts, Mel and 14 parts of crystal sugar, distilled water 65 parts.Described preparation
Method, comprises the following steps:
S1: red heart honey Fructus Citri grandis is cleaned, and is separated with peel by sarcocarp；
S2: peel stripping and slicing smashed to pieces and put in marmite, adds Fructus Citri Limoniae juice, water, Mel, crystal sugar and Fructus Jujubae and boils at 48 DEG C
3.2h, after cold filtration, takes filtrate with standby；
S3: smashed to pieces by the sarcocarp of step S1 gained and squeeze the juice, is subsequently adding Herba Menthae powder, water stirs, and accesses 3%
Acetic acid bacteria, carries out one time fermentation 20h at 35 DEG C, obtains red heart honey pomelo fermentation liquid；
S4: the filtrate of step S2 gained is joined the red heart honey pomelo fermentation liquid of step S3 gained, carries out the later stage at 33 DEG C
Ferment in second time 4 days, after having fermented under 110 DEG C of high temperature sterilizing 6s, fill obtains red heart honey Fructus Citri grandis vinegar finished product.
Embodiment 5
The preparation method of a kind of red heart honey Fructus Citri grandis vinegar, it is characterised in that in units of weight portion, described red heart honey Fructus Citri grandis vinegar includes
Following raw material: red heart honey Fructus Citri grandis 50 parts, Fructus Citri Limoniae juice 10 parts, Herba Menthae powder 4 parts, Mel 15 parts, distilled water 70 parts；Described preparation method,
Comprise the following steps:
S1: red heart honey Fructus Citri grandis is cleaned, and is separated with peel by sarcocarp；
S2: peel stripping and slicing smashed to pieces and put in marmite, adds Fructus Citri Limoniae juice, water, Mel and Fructus Jujubae and boils 3h at 50 DEG C, cold
But, after filtering, filtrate is taken with standby；
S3: smashed to pieces by the sarcocarp of step S1 gained and squeeze the juice, is subsequently adding Herba Menthae powder, water stirs, and accesses 4%
Acetic acid bacteria, carries out one time fermentation 20h at 35 DEG C, obtains red heart honey pomelo fermentation liquid；
S4: the filtrate of step S2 gained is joined the red heart honey pomelo fermentation liquid of step S3 gained, carries out the later stage at 35 DEG C
Ferment in second time 3 days, after having fermented under 120 DEG C of high temperature sterilizing 4s, fill obtains red heart honey Fructus Citri grandis vinegar finished product.
Above content it cannot be assumed that the present invention be embodied as be confined to these explanation, technology belonging to the present invention is led
For the those of ordinary skill in territory, without departing from the inventive concept of the premise, it is also possible to make some simple deduction or replace,
All should be considered as belonging to the scope of patent protection that the present invention is determined by the claims submitted to.
Claims (7)
1. the preparation method of a red heart honey Fructus Citri grandis vinegar, it is characterised in that in units of weight portion, including following raw material: red heart honey
Fructus Citri grandis 30-50 part, Fructus Citri Limoniae juice 6-10 part, Herba Menthae powder 2-4 part, sugar 10-15 part, Fructus Jujubae 3-5 part, water 50-70 part；Described preparation side
Method, comprises the following steps:
S1: red heart honey Fructus Citri grandis is cleaned, and is separated with peel by sarcocarp；
S2: peel stripping and slicing smashed to pieces and put in marmite, adds Fructus Citri Limoniae juice, water, sugar boil together with Fructus Jujubae, cooled and filtered, takes
Filtrate is with standby；
S3: smashed to pieces by the sarcocarp of step S1 gained and squeeze the juice, is subsequently adding Herba Menthae powder, water stirs, and accesses acetic acid bacteria and carry out
One time fermentation, obtains red heart honey pomelo fermentation liquid；
S4: the filtrate of step S2 gained is joined in the red heart honey pomelo fermentation liquid of step S3 gained and carry out ferment in second time, fermentation
Carry out sterilizing after completing, fill obtains red heart honey Fructus Citri grandis vinegar finished product.
The preparation method of red heart honey Fructus Citri grandis vinegar the most according to claim 1, it is characterised in that described sugar is in crystal sugar and Mel
At least one.
The preparation method of red heart honey Fructus Citri grandis vinegar the most according to claim 1, it is characterised in that described water is distilled water.
The preparation method of red heart honey Fructus Citri grandis vinegar the most according to claim 1, it is characterised in that the time that boils in step S2 is
3-4h, temperature controls at 40-50 DEG C.
The preparation method of red heart honey Fructus Citri grandis vinegar the most according to claim 1, it is characterised in that acetic acid bacteria inoculum concentration in step S3
For the 2%-4% of red heart honey pomelo fermentation liquid cumulative volume, one time fermentation temperature is 30-35 DEG C, and fermentation time is 20-30h.
The preparation method of red heart honey Fructus Citri grandis vinegar the most according to claim 1, it is characterised in that ferment in second time temperature in step S4
For 28-35 DEG C, fermentation time is 3-5 days.
The preparation method of red heart honey Fructus Citri grandis vinegar the most according to claim 1, it is characterised in that in step S4, sterilizing is high temperature wink
Time sterilizing, described high temperature is 100-120 DEG C, time 4-8s.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610588801.3A CN106173746A (en) | 2016-07-25 | 2016-07-25 | A kind of preparation method of red heart honey Fructus Citri grandis vinegar |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610588801.3A CN106173746A (en) | 2016-07-25 | 2016-07-25 | A kind of preparation method of red heart honey Fructus Citri grandis vinegar |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106173746A true CN106173746A (en) | 2016-12-07 |
Family
ID=57492556
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610588801.3A Pending CN106173746A (en) | 2016-07-25 | 2016-07-25 | A kind of preparation method of red heart honey Fructus Citri grandis vinegar |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106173746A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109043256A (en) * | 2018-07-12 | 2018-12-21 | 贵州思南金竹商贸有限责任公司 | A kind of red shaddock fermented juice and preparation method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103173343A (en) * | 2013-03-06 | 2013-06-26 | 华南理工大学 | Shaddock vinegar preparation method |
| CN104450481A (en) * | 2014-11-27 | 2015-03-25 | 兰晓光 | Method for producing vinegar from shaddock peels |
| CN104560597A (en) * | 2014-12-18 | 2015-04-29 | 柯利佳 | Method for preparing grapefruit vinegar |
| CN104762189A (en) * | 2015-03-29 | 2015-07-08 | 安徽先知缘食品有限公司 | Processing process for shaddock vinegar |
| CN104962451A (en) * | 2015-06-23 | 2015-10-07 | 广西顺昌隆生物科技有限公司 | Preparing method of Dendrobium candidum and coconut vinegar |
-
2016
- 2016-07-25 CN CN201610588801.3A patent/CN106173746A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103173343A (en) * | 2013-03-06 | 2013-06-26 | 华南理工大学 | Shaddock vinegar preparation method |
| CN104450481A (en) * | 2014-11-27 | 2015-03-25 | 兰晓光 | Method for producing vinegar from shaddock peels |
| CN104560597A (en) * | 2014-12-18 | 2015-04-29 | 柯利佳 | Method for preparing grapefruit vinegar |
| CN104762189A (en) * | 2015-03-29 | 2015-07-08 | 安徽先知缘食品有限公司 | Processing process for shaddock vinegar |
| CN104962451A (en) * | 2015-06-23 | 2015-10-07 | 广西顺昌隆生物科技有限公司 | Preparing method of Dendrobium candidum and coconut vinegar |
Non-Patent Citations (2)
| Title |
|---|
| 简芝妍: "《健康醋自然养生法》", 30 June 2014, 中国纺织出版社 * |
| 郑凯旋: "《天天吃醋 超值白金版》", 31 January 2015, 金盾出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109043256A (en) * | 2018-07-12 | 2018-12-21 | 贵州思南金竹商贸有限责任公司 | A kind of red shaddock fermented juice and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102008098B (en) | Red jujube blood tonifying beverage and production process thereof | |
| CN103519171B (en) | Preparation method of cactus enzyme | |
| CN104273625B (en) | A kind of Chinese wolfberry fruit milk vinegar health drink | |
| CN102090693A (en) | Oyster polypeptide healthcare beverage and preparation method thereof | |
| CN104287013A (en) | Health-care vinegar beverage with functions of reducing blood fat and blood sugar and production process of vinegar beverage | |
| CN102178756B (en) | Oral liquid for treating high altitude disease (HAD) and preparation method thereof | |
| CN104886682A (en) | Health-care passion fruit beverage and preparation method thereof | |
| CN108606190B (en) | Blueberry herbal compound plant beverage as well as preparation method and application thereof | |
| CN104106825B (en) | The preparation method of fruit vinegar beverage | |
| CN102835528B (en) | Fruit and vegetable tea beverage | |
| CN103653141B (en) | Healthcare apple vinegar beverage and preparation method thereof | |
| CN105962344A (en) | Method for preparing composite enzyme of kudzu vine leaves and folium mori | |
| CN109123301A (en) | A kind of asparagus fermentation solid beverage and its preparation method and application | |
| CN101919554A (en) | Orange fruit-flavored beverage | |
| CN102524891A (en) | Dangshen health-care beverage and preparation method thereof | |
| CN101411473A (en) | Active beverage | |
| CN106344824B (en) | Saussurea involucrata culture oral liquid and preparation method thereof | |
| CN102232598A (en) | Folium mori fermented drink | |
| CN106173746A (en) | A kind of preparation method of red heart honey Fructus Citri grandis vinegar | |
| CN102266091A (en) | Schizophyllumcommuneh milk fruit juice beverage, and preparation method thereof | |
| CN101756181A (en) | Healthy beverage with integrated taste | |
| CN114947024A (en) | Grapefruit composite fruit and vegetable juice beverage formula and preparation method thereof | |
| CN114010750A (en) | Ginseng and grass formula for tonifying kidney, generating blood and resisting aging | |
| CN106047637A (en) | Passion fruit tea vinegar and method for preparing same | |
| CN106922903A (en) | A kind of vigor beauty treatment fire-toxin releasing herb tea |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20161207 |