CN107384735A - A kind of brewing method of emblic fruit vinegar - Google Patents
A kind of brewing method of emblic fruit vinegar Download PDFInfo
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- CN107384735A CN107384735A CN201710763412.4A CN201710763412A CN107384735A CN 107384735 A CN107384735 A CN 107384735A CN 201710763412 A CN201710763412 A CN 201710763412A CN 107384735 A CN107384735 A CN 107384735A
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- emblic
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- vinegar
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- C—CHEMISTRY; METALLURGY
- 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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- C—CHEMISTRY; METALLURGY
- 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
- C12J1/08—Addition of flavouring ingredients
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- General Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
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- Food Science & Technology (AREA)
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- Non-Alcoholic Beverages (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The present invention relates to fruit vinegar manufacture field, and in particular to a kind of brewing method of emblic fruit vinegar, the brewing method of the emblic fruit vinegar comprise the following steps：Feedstock treating, ultraviolet disinfection, sugar cook, alcoholic fermentation, acetic fermentation, cellulose acetate membrane filtration, ultraviolet sterilization, seasoning；The present invention enriches the product category of emblic, there is provided a kind of brewing method for the emblic fruit vinegar that nutritious, instant, retention cycle are grown.Pass through sugar cook, manufactured liquid glucose pass through with emblic slurries mixed fermentation, the emblic fruit vinegar of unique flavor has been made, further through add miracle fruit fruit juice be seasoned, make emblic fruit vinegar mouthfeel more fragrant and more sweet, soft, avoid emblic fruit vinegar and eat and cause the uncomfortable situation of throat.
Description
【Technical field】
The present invention relates to fruit vinegar manufacture field, and in particular to a kind of brewing method of emblic fruit vinegar.
【Background technology】
Emblic category Euphorbiaceae Leafflower defoliation small arbor or shrub, plant height 1-3m, fruit is spherical, oblate spheroid, pyriform
It is ripe Deng, 10-11 months, it can not only eat raw but also can process.Dry fruit is rounded or irregular circle, and micro- aobvious six flaps, footpath is about
2 centimetres；Surface sepia, it is rough, there is tiny verruca, base portion loses the carpopodium vestige for having round dot to lie prostrate.Matter is solid, no
It is broken, interior aobvious yellow-white after crushing；Seed is little.Gas is micro-, and sweet band is puckery.With drying, it is full, without carpopodium and blade doping person
It is preferred.
Emblic originates in India, Sri Lanka, Pakistan, Philippine, Thailand and China, has introduced a fine variety to South Africa, has agreed at present
The countries such as Ni Ya, Cuba, Australia, the U.S., wherein it is most with India and distribution in China area maximum, yield, it was 20th century
The nineties is specified in one of three kinds of health care fruit trees of world-wide deployment plantation by the United Nations's health organization.Fujian, Guangdong, Guangxi are
There is the cultivation of larger area；Yunnan Province's emblic yield ranks first in the whole country.But emblic does not cause enough attention for a long time, it is ground
Study carefully it is very few, in Guizhou, substantially also in wild state, though aboundresources, is not exploited.
The utilization of emblic fruit juice have been carried out for many years at home, but higher containing tannin in cause and effect juice, and placement process is easy
Produce precipitation；If working process is improper, V.c a large amount of losses are easily caused, therefore emblic fruit wine fails to go into operation on a large scale so far.And
Emblic pulp tannin is excessive, and the emblic product of production easily carries astringent taste, causes that emblic converted products species is less, and there is remaining
The defects of sweet product category is not abundant.
【The content of the invention】
The shortcomings that present invention does not enrich for emblic product category, there is provided a kind of nutritious, instant, retention cycle
The brewing method of long, delicious flavour emblic fruit vinegar, it is characterised in that：Emblic fruit vinegar passes through Feedstock treating, ultraviolet disinfection, endured
The steps such as sugar, alcoholic fermentation, acetic fermentation, cellulose acetate membrane filtration, ultraviolet sterilization, seasoning are made.
The technical problems to be solved by the invention are realized using following technical scheme：
A kind of brewing method of emblic fruit vinegar, its making comprise the following steps：
1) Feedstock treating：The emblic for taking fresh, nothing to rot to go mouldy, after cleaning, stoning, take 5-10 parts emblic to be beaten, obtain
Emblic slurries, are directly beaten after cleaning, reduce the loss of nutriment；
2) ultraviolet disinfection：Emblic slurries are sterilized through ultraviolet sterilizer, ultraviolet wavelength 200nm, sterilization time
For 30 minutes, ultraviolet quickly can kill the bacterium colony in liquid, reduce the destruction to nutriment in slurries again；
3) stir off：Into pot add 8-10 part distilled water, by distilled water it is boiled after be put into 2-4 parts brown sugar, 1-3 part malt
Sugar, 0.5-2 parts rosa roxburghii, 3-6 part rhizoma imperataes are stirred off, and are not stopped to stir during sugar cook, are endured to saccharification addition 0.2 portion of vinegar turn
Being endured for slow fire stirring to syrup has colloidality, produces liquid glucose；
4) alcoholic fermentation：Liquid glucose is added in emblic slurries, is sufficiently stirred, adds 0.1-0.2 part wine yeasts,
Fermented 5 days at a temperature of 19-26 DEG C, obtain emblic fruit wine；
5) acetic fermentation：The acetic acid bacteria of 0.01-0.03 parts is added into emblic fruit wine, 25-28 DEG C of temperature control, ferment 6-
It is 8 days, daily in fermentation process to stir 2 times；
6) cellulose acetate membrane filtration：The good feed liquid of acetic fermentation is filtered by cellulose acetate film, is made remaining
Sweet fruit vinegar magma；
7) ultraviolet sterilization：Emblic fruit vinegar magma is being sterilized emblic slurries through ultraviolet sterilizer, ultraviolet wavelength
For 200-450nm, sterilizing time is 30 minutes, reduces the damage to active material in fruit vinegar；
8) season：5-8 part miracle fruit fruit juice is added in emblic fruit vinegar magma, is seasoned, produces emblic fruit vinegar, seasoning makes
Emblic fruit vinegar mouthfeel is more fragrant and more sweet, soft.
Further step 4) in, the liquid glucose of addition and the ratio of emblic slurries are 1:5.
Further step 6) in, used cellulose acetate membrane aperture is 290mm.
Further step 6) in, flow velocity of the good feed liquid of acetic fermentation Jing Guo cellulose acetate film is 5m/min.
Further step 8) in, miracle fruit fruit juice is the miracle fruit fruit juice after ultraviolet sterilization.
Compared with the prior art, the invention has the advantages that：The present invention enriches the product category of emblic, there is provided one
Kind is nutritious, the brewing method of the emblic fruit vinegar of instant, retention cycle length.By stir off, manufactured liquid glucose pass through with
Emblic slurries mixed fermentation, the emblic fruit vinegar of unique flavor is made, has been seasoned further through miracle fruit fruit juice is added, makes emblic
Fruit vinegar mouthfeel is more fragrant and more sweet, soft, avoids emblic fruit vinegar and eats and cause the uncomfortable situation of throat.
【Embodiment】
With reference to embodiment, the present invention will be described in detail, the description of this part be only it is exemplary and explanatory, no
Reply protection scope of the present invention has any restriction effect.
Embodiment 1
The technical problems to be solved by the invention are realized using following technical scheme：
A kind of brewing method of emblic fruit vinegar, it comprises the following steps：
1) Feedstock treating：The emblic for taking fresh, nothing to rot to go mouldy, after cleaning, stoning, 5 parts of emblics mashing are taken, obtain emblic
Slurries, directly it is beaten after cleaning, reduces the loss of nutriment；
2) ultraviolet disinfection：Emblic slurries are sterilized through ultraviolet sterilizer, ultraviolet wavelength 200nm, sterilization time
For 30 minutes, ultraviolet quickly can will kill the bacterium colony in liquid, reduce the destruction to nutriment in slurries again；
3) stir off：Into pot add 8 parts of distilled water, by distilled water it is boiled after be put into 2 portions of brown sugar, 1 portion of maltose, 0.5 part
Rosa roxburghii, 3 parts of rhizoma imperataes are stirred off, and are not stopped to stir during sugar cook, are endured to saccharification to add 0.2 portion of vinegar and switch to slow fire stirring and endure
There is colloidality to syrup, produce liquid glucose；
4) alcoholic fermentation：Liquid glucose is added in emblic slurries, is sufficiently stirred, 0.1 portion of wine yeast is added, at 19 DEG C
At a temperature of ferment 5 days, obtain emblic fruit wine；
5) acetic fermentation：0.01 part of acetic acid bacteria is added into emblic fruit wine, 25 DEG C of temperature control, ferments 6 days, fermented
It is daily in journey to stir 2 times；
6) cellulose acetate membrane filtration：The good feed liquid of acetic fermentation is filtered by cellulose acetate film, is made remaining
Sweet fruit vinegar magma；
7) ultraviolet sterilization：Emblic fruit vinegar magma is being sterilized emblic slurries through ultraviolet sterilizer, ultraviolet wavelength
For 200nm, sterilization time is 30 minutes, reduces the damage to active material in fruit vinegar；
8) season：5 portions of miracle fruit fruit juice are added in emblic fruit vinegar magma, are seasoned, produce emblic fruit vinegar, seasoning makes remaining
Sweet fruit vinegar mouthfeel is more fragrant and more sweet, soft.
Further step 4) in, the liquid glucose of addition and the ratio of emblic slurries are 1:5.
Further step 6) in, used cellulose acetate membrane aperture is 290mm.
Further step 6) in, flow velocity of the good feed liquid of acetic fermentation Jing Guo cellulose acetate film is 5m/min.
Further step 8) in, miracle fruit fruit juice is the miracle fruit fruit juice after ultraviolet sterilization.
Embodiment 2
A kind of brewing method of emblic fruit vinegar, it comprises the following steps：
1) Feedstock treating：The emblic for taking fresh, nothing to rot to go mouldy, after cleaning, stoning, 7 parts of emblics mashing are taken, obtain emblic
Slurries, directly it is beaten after cleaning, reduces the loss of nutriment；
2) ultraviolet disinfection：Emblic slurries are sterilized through ultraviolet sterilizer, ultraviolet wavelength 300nm, sterilization time
For 30 minutes, ultraviolet quickly can will kill the bacterium colony in liquid, reduce the destruction to nutriment in slurries again；
3) stir off：Into pot add 9 parts of distilled water, by distilled water it is boiled after be put into 3 portions of brown sugar, 2 portions of maltose, 1 part of reel silk from cocoons
Silk flower, 4 parts of rhizoma imperataes are stirred off, do not stop to stir during sugar cook, endure to saccharification add 0.2 portion of vinegar switch to slow fire stirring endure to
Syrup has colloidality, produces liquid glucose；
4) alcoholic fermentation：Liquid glucose is added in emblic slurries, is sufficiently stirred, 0.15 portion of wine yeast is added, 23
Fermented 5 days at a temperature of DEG C, obtain emblic fruit wine；
5) acetic fermentation：0.02 part of acetic acid bacteria is added into emblic fruit wine, 26 DEG C of temperature control, ferments 7 days, fermented
It is daily in journey to stir 2 times；
6) cellulose acetate membrane filtration：The good feed liquid of acetic fermentation is filtered by cellulose acetate film, is made remaining
Sweet fruit vinegar magma；
7) ultraviolet sterilization：Emblic fruit vinegar magma is being sterilized emblic slurries through ultraviolet sterilizer, ultraviolet wavelength
For 300nm, sterilization time is 30 minutes, reduces the damage to active material in fruit vinegar；
8) season：5-8 part miracle fruit fruit juice is added in emblic fruit vinegar magma, is seasoned, produces emblic fruit vinegar, seasoning makes
Emblic fruit vinegar mouthfeel is more fragrant and more sweet, soft.
Further step 4) in, the liquid glucose of addition and the ratio of emblic slurries are 1:5.
Further step 6) in, used cellulose acetate membrane aperture is 290mm.
Further step 6) in, flow velocity of the good feed liquid of acetic fermentation Jing Guo cellulose acetate film is 5m/min.
Further step 8) in, miracle fruit fruit juice is the miracle fruit fruit juice after ultraviolet sterilization.
Embodiment 3
A kind of brewing method of emblic fruit vinegar, it comprises the following steps：
1) Feedstock treating：The emblic for taking fresh, nothing to rot to go mouldy, after cleaning, stoning, 10 parts of emblics mashing are taken, are obtained remaining
Sweet slurries, are directly beaten after cleaning, reduce the loss of nutriment；
2) ultraviolet disinfection：Emblic slurries are sterilized through ultraviolet sterilizer, ultraviolet wavelength 450nm, sterilization time
For 30 minutes, ultraviolet quickly can will kill the bacterium colony in liquid, reduce the destruction to nutriment in slurries again；
3) stir off：Into pot add 8-10 part distilled water, by distilled water it is boiled after be put into 4 portions of brown sugar, 3 portions of maltose, 2 parts
Rosa roxburghii, 6 parts of rhizoma imperataes are stirred off, and are not stopped to stir during sugar cook, are endured to saccharification to add 0.2 portion of vinegar and switch to slow fire stirring and endure
There is colloidality to syrup, produce liquid glucose；
4) alcoholic fermentation：Liquid glucose is added in emblic slurries, is sufficiently stirred, 0.2 portion of wine yeast is added, at 26 DEG C
At a temperature of ferment 5 days, obtain emblic fruit wine；
5) acetic fermentation：0.03 part of acetic acid bacteria is added into emblic fruit wine, 28 DEG C of temperature control, ferments 8 days, fermented
It is daily in journey to stir 2 times；
6) cellulose acetate membrane filtration：The good feed liquid of acetic fermentation is filtered by cellulose acetate film, is made remaining
Sweet fruit vinegar magma；
7) ultraviolet sterilization：Emblic fruit vinegar magma is being sterilized emblic slurries through ultraviolet sterilizer, ultraviolet wavelength
450nm, sterilization time are 30 minutes, reduce the damage to active material in fruit vinegar；
8) season：5-8 part miracle fruit fruit juice is added in emblic fruit vinegar magma, is seasoned, produces emblic fruit vinegar, seasoning makes
Emblic fruit vinegar mouthfeel is more fragrant and more sweet, soft.
Further step 4) in, the liquid glucose of addition and the ratio of emblic slurries are 1:5.
Further step 6) in, used cellulose acetate membrane aperture is 290mm.
Further step 6) in, flow velocity of the good feed liquid of acetic fermentation Jing Guo cellulose acetate film is 5m/min.
Further step 8) in, miracle fruit fruit juice is the miracle fruit fruit juice after ultraviolet sterilization.
Described above is only the preferred embodiment of the present invention, it is noted that for the ordinary skill people of the art
For member, under the premise without departing from the principles of the invention, some improvements and modifications can also be made, these improvements and modifications also should
It is considered as protection scope of the present invention.
Claims (5)
1. a kind of brewing method of emblic fruit vinegar, its making comprises the following steps：
1) Feedstock treating：The emblic for taking fresh, nothing to rot to go mouldy, after cleaning, stoning, take 5-10 parts emblic to be beaten, obtain emblic
Slurries；
2) ultraviolet disinfection：Emblic slurries are sterilized through ultraviolet sterilizer, ultraviolet wavelength 200-450nm, sterilization time
For 30 minutes；
3) stir off：Into pot add 8-10 part distilled water, by distilled water it is boiled after be put into 2-4 parts brown sugar, 1-3 parts maltose,
0.5-2 parts rosa roxburghii, 3-6 part rhizoma imperataes are stirred off, and are not stopped to stir during sugar cook, are endured and add 0.2 portion of vinegar to saccharification and switch to
Slow fire stirring, which is endured to syrup, colloidality, produces liquid glucose；
4) alcoholic fermentation：Liquid glucose is added in emblic slurries, is sufficiently stirred, 0.1-0.2 part wine yeasts is added, in 19-
Fermented 5 days at a temperature of 26 DEG C, obtain emblic fruit wine；
5) acetic fermentation：The acetic acid bacteria of 0.01-0.03 parts is added into emblic fruit wine, 25-28 DEG C of temperature control, is fermented 6-8 days,
It is daily in fermentation process to stir 2 times；
6) cellulose acetate membrane filtration：The good feed liquid of acetic fermentation is filtered by cellulose acetate film, Phyllanthus embical fruit is made
Vinegar magma；
7) ultraviolet sterilization：Emblic fruit vinegar magma is being sterilized emblic slurries through ultraviolet sterilizer, ultraviolet wavelength is
200-450nm, sterilization time are 30 minutes；
8) season：5-8 part miracle fruit fruit juice is added in emblic fruit vinegar magma, is seasoned.
2. the brewing method of emblic fruit vinegar as claimed in claim 1, it is characterised in that：In step 4), the liquid glucose and emblic of addition
The ratio of slurries is 1:5.
3. the brewing method of emblic fruit vinegar as claimed in claim 1, it is characterised in that：In step 6), used acetate fiber
Plain membrane aperture is 290mm.
4. the brewing method of emblic fruit vinegar as claimed in claim 1, it is characterised in that：In step 6), the good feed liquid of acetic fermentation
Flow velocity by cellulose acetate film is 5m/min.
5. the brewing method of emblic fruit vinegar as claimed in claim 1, it is characterised in that：In step 8), miracle fruit fruit juice is process
Miracle fruit fruit juice after ultraviolet sterilization.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201710763412.4A CN107384735A (en) | 2017-08-30 | 2017-08-30 | A kind of brewing method of emblic fruit vinegar |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201710763412.4A CN107384735A (en) | 2017-08-30 | 2017-08-30 | A kind of brewing method of emblic fruit vinegar |
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| CN107384735A true CN107384735A (en) | 2017-11-24 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112553039A (en) * | 2020-12-30 | 2021-03-26 | 山西紫林醋业股份有限公司 | Method for brewing enzyme vinegar from malt and rice sprouts through liquid fermentation |
| CN113736615A (en) * | 2021-09-02 | 2021-12-03 | 赖鹏 | Health food rich in SOD and emblic leafflower fruit and its production process |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103387928A (en) * | 2013-08-04 | 2013-11-13 | 彭常安 | Processing method of blackberry phyllanthus emblica fruit vinegar |
| CN104450489A (en) * | 2014-12-05 | 2015-03-25 | 广西大玉余甘果有限责任公司 | Production method of oil orange fruit vinegar beverage |
| CN105441299A (en) * | 2015-02-10 | 2016-03-30 | 余芳 | Making method for ficus tikoua bur and Indian strawberry fruit vinegar |
-
2017
- 2017-08-30 CN CN201710763412.4A patent/CN107384735A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103387928A (en) * | 2013-08-04 | 2013-11-13 | 彭常安 | Processing method of blackberry phyllanthus emblica fruit vinegar |
| CN104450489A (en) * | 2014-12-05 | 2015-03-25 | 广西大玉余甘果有限责任公司 | Production method of oil orange fruit vinegar beverage |
| CN105441299A (en) * | 2015-02-10 | 2016-03-30 | 余芳 | Making method for ficus tikoua bur and Indian strawberry fruit vinegar |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112553039A (en) * | 2020-12-30 | 2021-03-26 | 山西紫林醋业股份有限公司 | Method for brewing enzyme vinegar from malt and rice sprouts through liquid fermentation |
| CN113736615A (en) * | 2021-09-02 | 2021-12-03 | 赖鹏 | Health food rich in SOD and emblic leafflower fruit and its production process |
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