CN108570390A - The brewage process of Rosa roxburghii Tratt fruit vinegar - Google Patents
The brewage process of Rosa roxburghii Tratt fruit vinegar Download PDFInfo
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- CN108570390A CN108570390A CN201810880627.9A CN201810880627A CN108570390A CN 108570390 A CN108570390 A CN 108570390A CN 201810880627 A CN201810880627 A CN 201810880627A CN 108570390 A CN108570390 A CN 108570390A
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- rosa roxburghii
- roxburghii tratt
- fruit vinegar
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
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- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
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Abstract
The present invention provides a kind of brewage process of Rosa roxburghii Tratt fruit vinegar, the Rosa roxburghii Tratt fruit vinegar be using fresh, ripe Rosa roxburghii Tratt as raw material, by by feedstock processing, enzymolysis, sugaring, alcoholic fermentation, acetic fermentation, filtering, homogeneous, sterilizing, canned and etc. make.The present invention will carry out color retention after Rosa roxburghii Tratt stripping and slicing, it can avoid Rosa roxburghii Tratt block that oxidation reaction occurs, the nutriment in raw material is fully precipitated by compound enzymatic treatment in the color and luster for improving Rosa roxburghii Tratt fruit vinegar finished product, improve the utilization rate of raw material, to the multiple homogeneous of Rosa roxburghii Tratt fruit vinegar magma, the mouthfeel and quality of Rosa roxburghii Tratt fruit vinegar finished product are improved, makes that Single Roxburgh Rose Fruit vinegar sweet and sour taste, best in quality, nutrition is balanced, with digestion-promoting spleen-invigorating, the health-care effects such as clearing away summerheat.
Description
Technical field
The present invention relates to a kind of brewage process of fruit vinegar, more particularly, to a kind of brewage process of Rosa roxburghii Tratt fruit vinegar.
Background technology
Rosa roxburghii Tratt, also known as pierce sour pear, thatch pears, oblonga, the spring given to return, it is the perennial machaka rosa roxburghii of the rose family
Fruit, the fruit of Rosa roxburghii Tratt are also the first-class raw material of processing health food simultaneously, and ripe Rosa roxburghii Tratt is fleshy hypertrophy, sweet and sour, fruit
Rich in sugar, vitamin, carrotene, organic acid and a variety of amino acid, more than 10 the kinds trace element and peroxide beneficial to human body
Compound mutase.Especially Vitamin C content is high, is highest in current fruit, 841.58 milli of content in every 100 grams of fresh fruits
Gram~3541.13 milligrams, it is 50 times of citrus, 10 times of Kiwi berry, there is the laudatory title of " king of vitamin C ".Rosa roxburghii Tratt, which removes, to be made
Outside for fruit, food materials, it is also processed to multiple product, but processing method is easily destroyed the active material in Rosa roxburghii Tratt, reduces thorn
The nutrition of pears results in the decline of raw material availability.
Invention content
The present invention is directed in Rosa roxburghii Tratt process the shortcomings that be easy to causeing the active material for destroying raw material, and providing one kind can
It is sufficiently reserved the nutriment of raw material, the brewage process of convenient, retention cycle length Rosa roxburghii Tratt fruit vinegar.
The technical scheme adopted by the invention to solve the technical problem is that：
A kind of brewage process of Rosa roxburghii Tratt fruit vinegar, which is characterized in that the brewage process uses following steps：
A, feedstock processing：Fresh, nothing is taken to rot the Rosa roxburghii Tratt to go mouldy, prickly-pear cactus, honey peach, Rosa roxburghii Tratt, clausenae Lansium, passion plant for original
Material, stripping and slicing after cleaning take 7kg Rosa roxburghii Tratts block, 3kg celestial beings fruit block, 2kg honey peach block, 2kg Rosa roxburghii Tratts block, 1kg Calusena lansium fruit block, 1kg
Passion plant block is uniformly mixed, and mixed raw material is made, and it is molten that mixed raw material is put into citric acid, 0.3% calcium carbonate that mass concentration is 5%
After impregnating 70min in liquid, takes out after clear water rinses and be beaten, obtain Rosa roxburghii Tratt slurries；
B, it digests：The pectase of 0.01kg, the cellulase of 0.08kg, temperature control 44 are added into the Rosa roxburghii Tratt slurries of 10kg
DEG C, time control 5.5h；
C, sugaring：Into the 10kg Rosa roxburghii Tratt slurries after enzymolysis be added the glucose of 1.5kg, the maltose of 1kg, 1kg strawberry juice,
Mulberry juice, 1kg taros juice, the 1kg Suppressing effects of Lonicera edulis juice of 1kg is uniformly mixed, and mixed serum is made；
D, alcoholic fermentation：The wine active dry yeast for weighing 0.25kg is added to 10kg mixing slurries after 28 DEG C of warm water activate
It in liquid, ferments at a temperature of 35 DEG C, the fermentation ends when alcoholic strength reaches 23% volume ratio obtain Rosa roxburghii Tratt fruit wine；
E, acetic fermentation：The Rosa roxburghii Tratt fruit wine fermented is injected in sterilized fruit vinegar fermentation tank, into the Rosa roxburghii Tratt fruit wine of 10kg
The acetic acid bacteria of 0.2kg is added, earlier fermentation, at 24 DEG C, lord ferment period temperature is controlled at 38 DEG C for temperature control, rear phase temperature of fermenting
At 31 DEG C, fermentation time is 45 days for control；
F, it filters：The diatomite of 0.006kg, the bentonite of 0.005kg are added in the 10kg feed liquids good to acetic fermentation, stirring is equal
It is even, 6h is stood, takes supernatant that Rosa roxburghii Tratt fruit vinegar magma is made, compound clarifier clarifies feed liquid, improves Rosa roxburghii Tratt fruit vinegar
Color and luster；
G, homogeneous：By Rosa roxburghii Tratt fruit vinegar magma homogenization, temperature is 72 DEG C, homogenization pressure 36Mpa, homogeneous 5 times；
H, it sterilizes：Rosa roxburghii Tratt fruit vinegar magma after homogeneous is sterilized into 12s at a temperature of 145 DEG C, immediately in sterile vacuum ring after sterilization
Tinning under border is made Rosa roxburghii Tratt fruit vinegar finished product, is protected from light, is stored under room temperature after examining canned qualification.
Advantageous effect：The present invention will carry out color retention after Rosa roxburghii Tratt stripping and slicing, can avoid Rosa roxburghii Tratt block that oxidation reaction occurs, carry
The high color and luster of Rosa roxburghii Tratt fruit vinegar finished product is fully precipitated the nutriment in raw material, improves the profit of raw material by compound enzymatic treatment
The mouthfeel and quality of Rosa roxburghii Tratt fruit vinegar finished product are improved to the multiple homogeneous of Rosa roxburghii Tratt fruit vinegar magma with rate, make Single Roxburgh Rose Fruit acetic acid sweet tea can
Mouth, best in quality, nutrition is balanced, has digestion-promoting spleen-invigorating, the health-care effects such as clearing away summerheat.
Specific implementation mode
Embodiment 1：
A kind of brewage process of Rosa roxburghii Tratt fruit vinegar, it is characterised in that：The brewage process uses following steps：
A, feedstock processing：Fresh, nothing is taken to rot the Rosa roxburghii Tratt to go mouldy, burdock, Chinese yam, butter fruit for raw material, stripping and slicing after cleaning takes
10kg Rosa roxburghii Tratts block, 2kg burdocks block, 2kg Chinese yams block, 1kg butter fruit blocks are uniformly mixed, and mixed raw material is made, mixed raw material is put
Enter after impregnating 50min in the sulfurous acid, 0.1% calcium carbonate soln that mass concentration is 0.25%, be beaten after taking-up clear water flushing,
Obtain Rosa roxburghii Tratt slurries；
B, it digests：The pectase of 0.006kg, the cellulase of 0.003kg, temperature control 52 are added into the Rosa roxburghii Tratt slurries of 10kg
DEG C, time control 2.5h；
C, sugaring：Into the 10kg Rosa roxburghii Tratt slurries after enzymolysis be added the glucose of 3kg, the fructose of 1.2kg, 1kg cider,
The Trivhosantnes Kirilouii Manim juice of 1kg is uniformly mixed, and mixed serum is made；
D, alcoholic fermentation：The wine active dry yeast for weighing 0.15kg is added to 10kg mixing slurries after 32 DEG C of warm water activate
It in liquid, ferments at a temperature of 28 DEG C, the fermentation ends when alcoholic strength reaches 20% volume ratio obtain Rosa roxburghii Tratt fruit wine；
E, acetic fermentation：The Rosa roxburghii Tratt fruit wine fermented is injected in sterilized fruit vinegar fermentation tank, into the Rosa roxburghii Tratt fruit wine of 10kg
The acetic acid bacteria of 0.07kg is added, earlier fermentation, at 25 DEG C, lord ferment period temperature is controlled at 38 DEG C for temperature control, rear phase temperature of fermenting
At 32 DEG C, fermentation time is 35 days for degree control；
F, it filters：The chitosan of 0.004kg, the bentonite of 0.003kg are added in the 10kg feed liquids good to acetic fermentation, stirring is equal
It is even, 10h is stood, takes supernatant that Rosa roxburghii Tratt fruit vinegar magma is made, compound clarifier clarifies feed liquid, improves Rosa roxburghii Tratt fruit vinegar
Color and luster；
G, homogeneous：By Rosa roxburghii Tratt fruit vinegar magma homogenization, temperature is 75 DEG C, homogenization pressure 40Mpa, homogeneous 3 times；
H, it sterilizes：Rosa roxburghii Tratt fruit vinegar magma after homogeneous is sterilized into 6s at a temperature of 135 DEG C, immediately in sterile vacuum environment after sterilization
Lower tinning is made Rosa roxburghii Tratt fruit vinegar finished product, is protected from light, is stored under room temperature after examining canned qualification.
Embodiment 2：
A kind of brewage process of Rosa roxburghii Tratt fruit vinegar, which is characterized in that the brewage process uses following steps：
A, feedstock processing：Fresh, nothing is taken to rot the Rosa roxburghii Tratt to go mouldy for raw material, Rosa roxburghii Tratt block is put into mass concentration by stripping and slicing after cleaning
After impregnating 30-40min in the sulfurous acid solution of 0.2-0.3%, takes out after clear water rinses and be beaten, obtain Rosa roxburghii Tratt slurries；
B, it digests：The pectase of its weight 0.04-0.06%, the cellulase of 0.01-0.02%, temperature are added into Rosa roxburghii Tratt slurries
45-50 DEG C of control, time control 3-4h；
C, sugaring：The glucose of its weight 20-25%, the fructose of 10-12% are added into the Rosa roxburghii Tratt slurries after enzymolysis, mixing is equal
It is even, mixed serum is made；
D, alcoholic fermentation：Weigh the wine active dry yeast of the 0.8-1.2% of Rosa roxburghii Tratt slurry weight after sugaring, 28-30 DEG C of warm water
It is added in mixed serum after activation, ferments at a temperature of 25-30 DEG C, sent out when alcoholic strength reaches 16-20% volume ratios
Ferment terminates, and obtains Rosa roxburghii Tratt fruit wine；
E, acetic fermentation：The Rosa roxburghii Tratt fruit wine fermented is injected in sterilized fruit vinegar fermentation tank, is added into Rosa roxburghii Tratt fruit wine
The acetic acid bacteria of 0.5-0.6%, earlier fermentation, at 25-30 DEG C, lord ferment period temperature is controlled at 32-36 DEG C, rear to ferment for temperature control
For the control of phase temperature at 28-30 DEG C, fermentation time is 20-30 days；
F, it filters：The fish glue of its weight 0.02-0.05%, the bentonite of 0.01-0.03% are added in the feed liquid good to acetic fermentation, stirs
It mixes uniformly, stands 8-12h, take supernatant that Rosa roxburghii Tratt fruit vinegar magma is made；
G, homogeneous：By Rosa roxburghii Tratt fruit vinegar magma homogenization, temperature is 60-70 DEG C, homogenization pressure 30-35Mpa, homogeneous 2-3 times；
H, it sterilizes：Rosa roxburghii Tratt fruit vinegar magma after homogeneous is sterilized into 4-8s at a temperature of 120-130 DEG C, after sterilization immediately vacuum without
Tinning under collarium border is made Rosa roxburghii Tratt fruit vinegar finished product, is protected from light, is stored under room temperature after examining canned qualification.
Part that the present invention does not relate to is the same as those in the prior art or can be realized by using the prior art.
Claims (1)
1. a kind of brewage process of Rosa roxburghii Tratt fruit vinegar, which is characterized in that the brewage process uses following steps：
A, feedstock processing：Fresh, nothing is taken to rot the Rosa roxburghii Tratt to go mouldy, prickly-pear cactus, honey peach, Rosa roxburghii Tratt, clausenae Lansium, passion plant for original
Material, stripping and slicing after cleaning take 7kg Rosa roxburghii Tratts block, 3kg celestial beings fruit block, 2kg honey peach block, 2kg Rosa roxburghii Tratts block, 1kg Calusena lansium fruit block, 1kg
Passion plant block is uniformly mixed, and mixed raw material is made, and it is molten that mixed raw material is put into citric acid, 0.3% calcium carbonate that mass concentration is 5%
After impregnating 70min in liquid, takes out after clear water rinses and be beaten, obtain Rosa roxburghii Tratt slurries；
B, it digests：The pectase of 0.01kg, the cellulase of 0.08kg, temperature control 44 are added into the Rosa roxburghii Tratt slurries of 10kg
DEG C, time control 5.5h；
C, sugaring：Into the 10kg Rosa roxburghii Tratt slurries after enzymolysis be added the glucose of 1.5kg, the maltose of 1kg, 1kg strawberry juice,
Mulberry juice, 1kg taros juice, the 1kg Suppressing effects of Lonicera edulis juice of 1kg is uniformly mixed, and mixed serum is made；
D, alcoholic fermentation：The wine active dry yeast for weighing 0.25kg is added to 10kg mixing slurries after 28 DEG C of warm water activate
It in liquid, ferments at a temperature of 35 DEG C, the fermentation ends when alcoholic strength reaches 23% volume ratio obtain Rosa roxburghii Tratt fruit wine；
E, acetic fermentation：The Rosa roxburghii Tratt fruit wine fermented is injected in sterilized fruit vinegar fermentation tank, into the Rosa roxburghii Tratt fruit wine of 10kg
The acetic acid bacteria of 0.2kg is added, earlier fermentation, at 24 DEG C, lord ferment period temperature is controlled at 38 DEG C for temperature control, rear phase temperature of fermenting
At 31 DEG C, fermentation time is 45 days for control；
F, it filters：The diatomite of 0.006kg, the bentonite of 0.005kg are added in the 10kg feed liquids good to acetic fermentation, stirring is equal
It is even, 6h is stood, takes supernatant that Rosa roxburghii Tratt fruit vinegar magma is made, compound clarifier clarifies feed liquid, improves Rosa roxburghii Tratt fruit vinegar
Color and luster；
G, homogeneous：By Rosa roxburghii Tratt fruit vinegar magma homogenization, temperature is 72 DEG C, homogenization pressure 36Mpa, homogeneous 5 times；
H, it sterilizes：Rosa roxburghii Tratt fruit vinegar magma after homogeneous is sterilized into 12s at a temperature of 145 DEG C, immediately in sterile vacuum ring after sterilization
Tinning under border is made Rosa roxburghii Tratt fruit vinegar finished product, is protected from light, is stored under room temperature after examining canned qualification.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810880627.9A CN108570390A (en) | 2018-08-04 | 2018-08-04 | The brewage process of Rosa roxburghii Tratt fruit vinegar |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201810880627.9A CN108570390A (en) | 2018-08-04 | 2018-08-04 | The brewage process of Rosa roxburghii Tratt fruit vinegar |
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| CN108570390A true CN108570390A (en) | 2018-09-25 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201810880627.9A Withdrawn CN108570390A (en) | 2018-08-04 | 2018-08-04 | The brewage process of Rosa roxburghii Tratt fruit vinegar |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113355202A (en) * | 2021-05-20 | 2021-09-07 | 贵州理工学院 | Roxburgh rose fruit vinegar and preparation method thereof |
| CN115044448A (en) * | 2022-07-05 | 2022-09-13 | 安顺市新民食品厂 | Preparation method of rosa roxburghii tratt fruit vinegar and rosa roxburghii tratt fruit vinegar |
-
2018
- 2018-08-04 CN CN201810880627.9A patent/CN108570390A/en not_active Withdrawn
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113355202A (en) * | 2021-05-20 | 2021-09-07 | 贵州理工学院 | Roxburgh rose fruit vinegar and preparation method thereof |
| CN115044448A (en) * | 2022-07-05 | 2022-09-13 | 安顺市新民食品厂 | Preparation method of rosa roxburghii tratt fruit vinegar and rosa roxburghii tratt fruit vinegar |
| CN115044448B (en) * | 2022-07-05 | 2024-04-12 | 安顺市新民食品厂 | Preparation method of golden thorn pear fruit vinegar and golden thorn pear fruit vinegar |
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Application publication date: 20180925 |
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