CN107557260A - A kind of colored glue fruit vinegar its preparation method - Google Patents
A kind of colored glue fruit vinegar its preparation method Download PDFInfo
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- CN107557260A CN107557260A CN201710911257.6A CN201710911257A CN107557260A CN 107557260 A CN107557260 A CN 107557260A CN 201710911257 A CN201710911257 A CN 201710911257A CN 107557260 A CN107557260 A CN 107557260A
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- glue
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- flower glue
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Abstract
The present invention relates to a kind of colored glue fruit vinegar and preparation method thereof, including the step of making to be：Step 1）, prepare raw material, including flower glue enzymolysis liquid, beer, strain Acetobacter xylinum, glucose, honey, salt, cider, papain, subtilopeptidase A, flower glue homogenate, 537 acid proteases；Step 2）, flower glue enzymolysis liquid, beer, glucose, cider, papain, subtilopeptidase A, flower glue homogenate, 537 acid proteases are mixed into mixed solution, then access strain Acetobacter xylinum fermentation；Step 3）, by ferment complete mixed solution heat sterilization, add honey and salt seasoning, obtain spending glue fruit vinegar liquid；Step 4）, obtained flower glue fruit vinegar liquid obtained using strainer filtering to spend glue fruit vinegar.By the present invention, the nutritional ingredient and instant edible of colored glue can be given full play to, enriches the kind of fruit vinegar.
Description
Technical field
The present invention relates to a kind of colored glue fruit vinegar and preparation method thereof, belong to processing technology of fruit vinegar field.
Background technology
Flower glue is the dried product of air bladder, also referred to as fish maw, fish glue, is reason rich in advanced collagen and multivitamin
The high protein and low fat food thought；Fruit vinegar can promote the metabolism of body, adjust acid-base balance, dispelling fatigue, contain ten kinds
The several amino acids of organic acid above and needed by human body；What existing colored glue and fruit vinegar were separately eaten, such as both are processed and existed
Carrying out eating together effectively can organically combine the nutritional ingredient of flower glue and fruit vinegar.
The content of the invention
The purpose of the present invention be for it is above-mentioned now exist the problem of, there is provided it is a kind of effectively by flower glue and fruit vinegar nutrition into
Divide the flower glue fruit vinegar its preparation method organically combined.
The object of the present invention is achieved like this, a kind of colored glue fruit vinegar, it is characterized in that：By the raw material of following metering percentage
It is formulated：Flower glue enzymolysis liquid 10-20%, beer 10-20%, strain Acetobacter xylinum 2-6%, glucose 2-5%, honey 2-5%, salt
1-2%, cider 10-20%, papain 2-5%, subtilopeptidase A 3-6%, flower glue homogenate 10-20%, 537 acidity
Protease 3-5%.
A kind of colored glue fruit vinegar preparation method, it is characterized in that, comprise the following steps that：
Step 1）, prepare raw material, raw material include it is following metering percentage raw material：Flower glue enzymolysis liquid 10-20%, beer 10-20%,
Strain Acetobacter xylinum 2-6%, glucose 2-5%, honey 2-5%, salt 1-2%, cider 10-20%, papain 2-5%, withered grass
Bacillus protease 3-6%, flower glue homogenate 10-20%, 537 acid protease 3-5%；
Step 2）, will flower glue enzymolysis liquid, beer, glucose, cider, papain, subtilopeptidase A, flower glue homogenate
Liquid, 537 acid proteases are mixed into mixed solution, and strain Acetobacter xylinum fermentation, fermentation temperature are then accessed in mixed solution
Spend for 30-40 DEG C, the time is 8-10 days, the fermentation ends when alcoholic strength reaches 5-7%；
Step 3）, by ferment complete flower glue enzymolysis liquid, beer, glucose, cider, papain, bacillus subtilis protein
Enzyme, flower glue homogenate, 537 acid protease mixed solution heat sterilizations, add honey and salt seasoning, obtain spending glue fruit vinegar
Liquid；
Step 4）, will be through step 3）Obtained flower glue fruit vinegar liquid uses strainer filtering, goes the removal of impurity, then will pass through the portion of filter screen
Potted flower glue fruit vinegar liquid is filling, sterilizing, obtains spending glue fruit vinegar.
The advanced science of present invention process, by the present invention, the flower glue fruit vinegar processed includes following percentage by weight
Component：Flower glue enzymolysis liquid 10-20%, beer 10-20%, strain Acetobacter xylinum 2-6%, glucose 2-5%, honey 2-5%, salt 1-
2%th, cider 10-20%, papain 2-5%, subtilopeptidase A 3-6%, flower glue homogenate 10-20%, 537 acid eggs
White enzyme 3-5%., first will flower glue enzymolysis liquid, beer, glucose, cider, papain, bacillus subtilis protein in production
Enzyme, flower glue homogenate, 537 acid proteases are mixed into mixed solution, and strain Acetobacter xylinum is then accessed in mixed solution
Fermentation, fermentation temperature are 30-40 DEG C, and the time is 8-10 days, the fermentation ends when alcoholic strength reaches 5-7%；Then will ferment
Into flower glue enzymolysis liquid, beer, glucose, cider, papain, subtilopeptidase A, flower glue homogenate, 537 acid
Property protease mixed solution heat sterilization, add honey and salt seasoning, obtain spending glue fruit vinegar liquid；The flower glue that will finally obtain
Fruit vinegar liquid uses strainer filtering, goes the removal of impurity, then will spend that glue fruit vinegar liquid is filling, sterilizing by the part of filter screen, obtains spending glue
Fruit vinegar.
To sum up, by the present invention, the flower glue fruit vinegar processed effectively fully merges flower glue with the nutrition of fruit vinegar, can fill
The nutritional ingredient and instant edible of colored glue are waved in distribution, enrich the kind of fruit vinegar.
Embodiment
Embodiment 1
A kind of colored glue fruit vinegar, it is formulated by the raw material of following metering percentage：Flower glue enzymolysis liquid 10-20%, beer 10-20%,
Strain Acetobacter xylinum 2-6%, glucose 2-5%, honey 2-5%, salt 1-2%, cider 10-20%, papain 2-5%, withered grass
Bacillus protease 3-6%, flower glue homogenate 10-20%, 537 acid protease 3-5%.
Flower glue fruit vinegar in the preparation, comprises the following steps that：
Step 1）, prepare raw material, raw material include it is following metering percentage raw material：Flower glue enzymolysis liquid 10-20%, beer 10-20%,
Strain Acetobacter xylinum 2-6%, glucose 2-5%, honey 2-5%, salt 1-2%, cider 10-20%, papain 2-5%, withered grass
Bacillus protease 3-6%, flower glue homogenate 10-20%, 537 acid protease 3-5%；
Step 2）, will flower glue enzymolysis liquid, beer, glucose, cider, papain, subtilopeptidase A, flower glue homogenate
Liquid, 537 acid proteases are mixed into mixed solution, and strain Acetobacter xylinum fermentation, fermentation temperature are then accessed in mixed solution
Spend for 30-40 DEG C, the time is 8-10 days, the fermentation ends when alcoholic strength reaches 5-7%；
Step 3）, by ferment complete flower glue enzymolysis liquid, beer, glucose, cider, papain, bacillus subtilis protein
Enzyme, flower glue homogenate, 537 acid protease mixed solution heat sterilizations, add honey and salt seasoning, obtain spending glue fruit vinegar
Liquid；
Step 4）, will be through step 3）Obtained flower glue fruit vinegar liquid uses strainer filtering, goes the removal of impurity, then will pass through the portion of filter screen
Potted flower glue fruit vinegar liquid is filling, sterilizing, obtains spending glue fruit vinegar.
Claims (2)
1. a kind of colored glue fruit vinegar, it is characterized in that：It is formulated by the raw material of following metering percentage：Flower glue enzymolysis liquid 10-20%,
Beer 10-20%, strain Acetobacter xylinum 2-6%, glucose 2-5%, honey 2-5%, salt 1-2%, cider 10-20%, Papain
Enzyme 2-5%, subtilopeptidase A 3-6%, flower glue homogenate 10-20%, 537 acid protease 3-5%.
2. a kind of colored glue fruit vinegar preparation method, it is characterized in that, comprise the following steps that：
Step 1）, prepare raw material, raw material include it is following metering percentage raw material：Flower glue enzymolysis liquid 10-20%, beer 10-20%,
Strain Acetobacter xylinum 2-6%, glucose 2-5%, honey 2-5%, salt 1-2%, cider 10-20%, papain 2-5%, withered grass
Bacillus protease 3-6%, flower glue homogenate 10-20%, 537 acid protease 3-5%；
Step 2）, will flower glue enzymolysis liquid, beer, glucose, cider, papain, subtilopeptidase A, flower glue homogenate
Liquid, 537 acid proteases are mixed into mixed solution, and strain Acetobacter xylinum fermentation, fermentation temperature are then accessed in mixed solution
Spend for 30-40 DEG C, the time is 8-10 days, the fermentation ends when alcoholic strength reaches 5-7%；
Step 3）, by ferment complete flower glue enzymolysis liquid, beer, glucose, cider, papain, bacillus subtilis protein
Enzyme, flower glue homogenate, 537 acid protease mixed solution heat sterilizations, add honey and salt seasoning, obtain spending glue fruit vinegar
Liquid；
Step 4）, will be through step 3）Obtained flower glue fruit vinegar liquid uses strainer filtering, goes the removal of impurity, then will pass through the portion of filter screen
Potted flower glue fruit vinegar liquid is filling, sterilizing, obtains spending glue fruit vinegar.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710911257.6A CN107557260A (en) | 2017-09-29 | 2017-09-29 | A kind of colored glue fruit vinegar its preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710911257.6A CN107557260A (en) | 2017-09-29 | 2017-09-29 | A kind of colored glue fruit vinegar its preparation method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107557260A true CN107557260A (en) | 2018-01-09 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201710911257.6A Withdrawn CN107557260A (en) | 2017-09-29 | 2017-09-29 | A kind of colored glue fruit vinegar its preparation method |
Country Status (1)
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102242050A (en) * | 2011-07-07 | 2011-11-16 | 河北农业大学 | Sea cucumber vinegar and preparation method thereof |
| CN105907594A (en) * | 2016-05-09 | 2016-08-31 | 当涂县瑞龙果树种植专业合作社 | Appetite-prompting heat-clearing immobilized micro-fermented grape colloid vinegar and preparation method thereof |
-
2017
- 2017-09-29 CN CN201710911257.6A patent/CN107557260A/en not_active Withdrawn
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102242050A (en) * | 2011-07-07 | 2011-11-16 | 河北农业大学 | Sea cucumber vinegar and preparation method thereof |
| CN105907594A (en) * | 2016-05-09 | 2016-08-31 | 当涂县瑞龙果树种植专业合作社 | Appetite-prompting heat-clearing immobilized micro-fermented grape colloid vinegar and preparation method thereof |
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| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20180109 |
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| WW01 | Invention patent application withdrawn after publication |