CN108949494A - A kind of processing method of vinegar - Google Patents
A kind of processing method of vinegar Download PDFInfo
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- CN108949494A CN108949494A CN201811003054.8A CN201811003054A CN108949494A CN 108949494 A CN108949494 A CN 108949494A CN 201811003054 A CN201811003054 A CN 201811003054A CN 108949494 A CN108949494 A CN 108949494A
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- pomegranate
- vinegar
- honey
- processing method
- sugaring
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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
-
- 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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- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Biochemistry (AREA)
- Health & Medical Sciences (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Food Science & Technology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
A kind of processing method of vinegar disclosed by the invention obtains pretreatment honey specifically includes the following steps: step 1, pre-processes honey；Step 2, Pomegranate vinegar stoste is prepared；Step 3, Pomegranate vinegar stoste is mixed with honey, obtains honey Pomegranate vinegar.A kind of processing method of vinegar of the invention can make pomegranate honey vinegar keep the fruit flavor of pomegranate, guarantee that nutriment is not lost using secondary fermentation, ensure that the quality and quality of product；The use of good pomegranate is strictly raw material, honey is subjected to sterilization pretreatment, ensure that the inherent quality of product；Be incorporated honey in Pomegranate vinegar, not only have the function of common honey, also make it is obtained be slightly provided with unique fragrance and mouthfeel, do not need that fragrance is added, that is, can reach unique effect.The pomegranate fruit vinegar of this technique production, can both make flavouring or health food, directly drink after can also being diluted allotment as beverage；Can large-scale production, and it is at low cost.
Description
Technical field
The invention belongs to food processing technology fields, are related to a kind of processing method of vinegar.
Background technique
Pomegranate berry is spherical, and top harbors calyx lobes, and pericarp is thick；Seed is most, and berry is subsphaeroidal.Exosper meat
It is translucent, succulence；Endotesta keratin.Nature and flavor are sweet, sour and astringent, warm, have desinsection, convergence, puckery intestines, stop dysentery and other effects.Pomegranate fruit
Full of nutrition, Vitamin C content is higher by one or two times than apple, pears.
Honey is natural tonic food, and honey with other in addition to that directly other than use, can be used in conjunction with more
Good flavor and quality.
The effect of vinegar, has just obtained public approval since ancient times, pursue safely, advocate naturally consumption new trend under,
Its importance has more obtained generally approving.Vinegar currently on the market is brewed by primary raw material of grain mostly, flavor
Difference, high production cost, taste is single, cannot meet people comprehensively and pursue the multi-level requirement such as nutrition, taste, safety.
Summary of the invention
The purpose of the present invention is to provide a kind of processing methods of vinegar, are able to solve existing vinegar weak flavor, taste list
One and the problem of high production cost.
The technical scheme adopted by the invention is that: a kind of processing method of vinegar, specifically includes the following steps:
Step 1, honey is pre-processed, obtains pretreatment honey；
Step 2, Pomegranate vinegar stoste is prepared；
Step 3, Pomegranate vinegar stoste is mixed with honey, obtains honey Pomegranate vinegar.
The features of the present invention also characterized in that
Step 1, specifically includes the following steps:
Step 1.1, weighing honey adds water to be diluted, so that the sugar content of honey is adjusted to 15%~19%；
Step 1.2, honey step 1.1 diluted is heated to 75~80 DEG C, sterilizes by 30~40min, obtains
To pretreatment honey.
The ratio of honey and water is 1:4~5 in step 1.1.
Step 2, specifically includes the following steps:
Step 2.1, select fruit, peeling: pomegranate fruit requires sufficiently maturation, and no disease and pests harm is rotten without going rotten, by stone after peeling
Pomegranate seed is broken；
Step 2.2, sugaring: by sucrose with broken pomegranate seed in the ratio of 1~1.2:1, one layer of pomegranate seed, one layer of sugar is set
It is sealed in porcelain, enamel ware or impregnating bath；
Step 2.3, it filters to take juice: pomegranate seed and its extract filtered through gauze being separated to get pomegranate sugaring Normal juice is arrived；
Step 2.4, it dilutes: water will be added to be diluted by step 2.3 pomegranate sugaring Normal juice；
Step 2.5, it ferments: diluted pomegranate sugaring Normal juice being injected in fermentation vat and carries out alcoholic fermentation；Add 1/3 vinegar
Yoghure starter liquid carries out acetic fermentation, when total acidity no longer rises, and alcohol content is micro to get stone at a temperature of 25~30 DEG C
Pomegranate vinegar.
Pomegranate sugaring Normal juice and the ratio of water are 1:5~7 in step 2.4.
The diluted pomegranate sugaring Normal juice of alcoholic fermentation is added to the 4/5 of fermentation vat in step 2.5；The yeast of access 5~7%
It stirs evenly and is cultivated, at a temperature of 25~30 DEG C, 5~7d of alcoholic fermentation is completed, and alcoholic strength is 5~7%.
Step 3, Pomegranate vinegar is mixed with pretreatment honey according to 5~7:1 ratio, closed ageing 2~3 months, i.e.,
Obtain pomegranate honey vinegar.
The beneficial effects of the present invention are: a kind of processing method of vinegar of the invention, can make pomegranate honey vinegar keep stone
The fruit flavor of pomegranate guarantees that nutriment is not lost using secondary fermentation, ensure that the quality and quality of product；Strictly using excellent
The pomegranate of matter is raw material, and honey is carried out sterilization pretreatment, ensure that the inherent quality of product；Honey is incorporated in Pomegranate vinegar,
Not only have the function of common honey, also make it is obtained be slightly provided with unique fragrance and mouthfeel, do not need that fragrance is added
Reach unique effect.The pomegranate fruit vinegar of this technique production, can both make flavouring or health food, can also be diluted allotment
It is directly drunk as beverage afterwards；Can large-scale production, and it is at low cost.
Specific embodiment
The present invention is described in detail With reference to embodiment.
The present invention provides a kind of processing methods of vinegar, specifically includes the following steps:
Step 1, honey is pre-processed, obtains pretreatment honey；
Step 2, Pomegranate vinegar stoste is prepared；
Step 3, Pomegranate vinegar stoste is mixed with honey, obtains honey Pomegranate vinegar.
Step 1, specifically includes the following steps:
Step 1.1, weighing honey adds water to be diluted, so that the sugar content of honey is adjusted to 15%~19%；
Step 1.2, honey step 1.1 diluted is heated to 75~80 DEG C, sterilizes by 30~40min, obtains
To pretreatment honey.
Wherein, the ratio of honey and water is 1:4~5 in step 1.1.
Step 2, specifically includes the following steps:
Step 2.1, select fruit, peeling: pomegranate fruit requires sufficiently maturation, and no disease and pests harm is rotten without going rotten, by stone after peeling
Pomegranate seed is broken；
Step 2.2, sugaring: by sucrose with broken pomegranate seed in the ratio of 1~1.2:1, one layer of pomegranate seed, one layer of sugar is set
It is sealed in porcelain, enamel ware or impregnating bath；
Step 2.3, it filters to take juice: pomegranate seed and its extract filtered through gauze being separated to get pomegranate sugaring Normal juice is arrived；
Step 2.4, it dilutes: water will be added to be diluted by step 2.3 pomegranate sugaring Normal juice；
Step 2.5, it ferments: diluted pomegranate sugaring Normal juice being injected in fermentation vat and carries out alcoholic fermentation；Add 1/3 vinegar
Yoghure starter liquid carries out acetic fermentation, when total acidity no longer rises, and alcohol content is micro to get stone at a temperature of 25~30 DEG C
Pomegranate vinegar.Fermentation should carry out under the conditions of being protected from light, and preferably stirring is primary daily for earlier fermentation.
Wherein, pomegranate sugaring Normal juice and the ratio of water are 1:5~7 in step 2.4.
The diluted pomegranate sugaring Normal juice of alcoholic fermentation is added to the 4/5 of fermentation vat in step 2.5；The yeast of access 5~7%
It stirs evenly and is cultivated, at a temperature of 25~30 DEG C, 5~7d of alcoholic fermentation is completed, and alcoholic strength is 5~7%.
Step 3, Pomegranate vinegar is mixed with pretreatment honey according to 5~7:1 ratio, closed ageing 2~3 months, i.e.,
Obtain pomegranate honey vinegar.A series of physical and chemical change occurs in vinegar liquid in traditional aging process, merges Pomegranate vinegar with honey,
Color deepens, and gives off a strong fragrance, and flavour is soft mellow, and concentration increases, and quality is further enhanced.
Embodiment one
Pre-process honey
Honey is weighed, 4 times of water is added and is diluted, so that the sugar content of honey is adjusted to 19, the honey that will be diluted
75 DEG C are heated to, is sterilized by 40min, pretreatment honey is obtained.
Make Pomegranate vinegar
Sufficiently mature, no disease and pests harm is chosen, and rotten pomegranate fruit is removed the peel without going rotten, and pomegranate seed is broken after peeling
Broken, by sugar with broken pomegranate seed in the ratio of 1.2:1, one layer of pomegranate seed, one layer of sugar is placed in porcelain, enamel ware or impregnating bath
Middle sealing；Pomegranate seed and its extract filtered through gauze are separated to get pomegranate sugaring Normal juice is arrived；Pomegranate sugaring Normal juice is added 5
Times water is diluted；Diluted pomegranate sugaring Normal juice is added to the 4/5 of fermentation vat；The Yeast Cultivation of access 5% stirs evenly,
At a temperature of 25 DEG C, alcoholic fermentation 7d, alcoholic strength 7% carries out alcoholic fermentation；1/3 acetic acid starter is added after alcoholic fermentation
Liquid carries out acetic fermentation, when total acidity no longer rises, and alcohol content is micro to get Pomegranate vinegar at a temperature of 30 DEG C.
Brew honey Pomegranate vinegar
Pomegranate vinegar is mixed with pretreatment honey according to 5:1 ratio, closed ageing 2 months to get honey Pomegranate vinegar.
Embodiment two
Pre-process honey
Honey is weighed, 5 times of water is added and is diluted, so that the sugar content of honey is adjusted to 17, the honey that will be diluted
80 DEG C are heated to, is sterilized by 30min, pretreatment honey is obtained.
Make Pomegranate vinegar
Sufficiently mature, no disease and pests harm is chosen, and rotten pomegranate fruit is removed the peel without going rotten, and pomegranate seed is broken after peeling
Broken, by sugar with broken pomegranate seed in the ratio of 1:1, one layer of pomegranate seed, one layer of sugar is placed in porcelain, enamel ware or impregnating bath
Sealing；Pomegranate seed and its extract filtered through gauze are separated to get pomegranate sugaring Normal juice is arrived；Pomegranate sugaring Normal juice is added 7 times
Water is diluted；Diluted pomegranate sugaring Normal juice is added to the 4/5 of fermentation vat；The Yeast Cultivation of access 7% stirs evenly,
At a temperature of 30 DEG C, alcoholic fermentation 5d, alcoholic strength 5% carries out alcoholic fermentation；1/3 acetic acid bacteria mother liquor is added after alcoholic fermentation
At a temperature of 25 DEG C, acetic fermentation is carried out, when total acidity no longer rises, and alcohol content is micro to get Pomegranate vinegar.
Brew honey Pomegranate vinegar
Pomegranate vinegar is mixed with pretreatment honey according to 7:1 ratio, closed ageing 3 months to get honey Pomegranate vinegar.
Embodiment three
Pre-process honey
Honey is weighed, 4.5 times of water is added and is diluted, so that the sugar content of honey is adjusted to 18, the bee that will be diluted
Honey is heated to 77 DEG C, sterilizes by 35min, obtains pretreatment honey.
Make Pomegranate vinegar
Sufficiently mature, no disease and pests harm is chosen, and rotten pomegranate fruit is removed the peel without going rotten, and pomegranate seed is broken after peeling
Broken, by sugar with broken pomegranate seed in the ratio of 1.1:1, one layer of pomegranate seed, one layer of sugar is placed in porcelain, enamel ware or impregnating bath
Middle sealing；Pomegranate seed and its extract filtered through gauze are separated to get pomegranate sugaring Normal juice is arrived；Pomegranate sugaring Normal juice is added 6
Times water is diluted；Diluted pomegranate sugaring Normal juice is added to the 4/5 of fermentation vat；The Yeast Cultivation of access 6% stirs evenly,
At a temperature of 28 DEG C, alcoholic fermentation 6d, alcoholic strength 6% carries out alcoholic fermentation；1/3 acetic acid starter is added after alcoholic fermentation
Liquid carries out acetic fermentation, when total acidity no longer rises, and alcohol content is micro to get Pomegranate vinegar at a temperature of 28 DEG C.
Brew honey Pomegranate vinegar
Pomegranate vinegar is mixed with pretreatment honey according to 6:1 ratio, closed ageing 2.5 months to get honey pomegranate
Vinegar.
By the above-mentioned means, a kind of processing method of vinegar of the invention, can make pomegranate honey vinegar keep the fruit of pomegranate
Fragrance guarantees that nutriment is not lost using secondary fermentation, ensure that the quality and quality of product；Strictly use good stone
Pomegranate is raw material, and honey is carried out sterilization pretreatment, ensure that the inherent quality of product；It is incorporated honey in Pomegranate vinegar, not only has
Have the function of common honey, also make it is obtained be slightly provided with unique fragrance and mouthfeel, do not need that fragrance is added, that is, can reach solely
Special effect.The pomegranate fruit vinegar of this technique production, can both make flavouring or health food, can also be diluted conduct after allotment
Beverage is directly drunk；Can large-scale production, and it is at low cost.
Claims (7)
1. a kind of processing method of vinegar, which is characterized in that specifically includes the following steps:
Step 1, honey is pre-processed, obtains pretreatment honey；
Step 2, Pomegranate vinegar stoste is prepared；
Step 3, Pomegranate vinegar stoste is mixed with honey, obtains honey Pomegranate vinegar.
2. a kind of processing method of vinegar as described in claim 1, which is characterized in that the step 1 specifically includes following step
It is rapid:
Step 1.1, weighing honey adds water to be diluted, so that the sugar content of honey is adjusted to 15%~19%；
Step 1.2, honey step 1.1 diluted is heated to 75~80 DEG C, sterilizes by 30~40min, obtains pre-
Handle honey.
3. a kind of processing method of vinegar as claimed in claim 2, which is characterized in that the ratio of honey and water in the step 1.1
Example is 1:4~5.
4. a kind of processing method of vinegar as described in claim 1, which is characterized in that the step 2 specifically includes following step
It is rapid:
Step 2.1, select fruit, peeling: pomegranate fruit requires sufficiently maturation, and no disease and pests harm is rotten without going rotten, by pomegranate seed after peeling
It is broken；
Step 2.2, sugaring: by sucrose with broken pomegranate seed in the ratio of 1~1.2:1, one layer of pomegranate seed, one layer of sugar is placed in porcelain
It is sealed in device, enamel ware or impregnating bath；
Step 2.3, it filters to take juice: pomegranate seed and its extract filtered through gauze being separated to get pomegranate sugaring Normal juice is arrived；
Step 2.4, it dilutes: water will be added to be diluted by step 2.3 pomegranate sugaring Normal juice；
Step 2.5, it ferments: diluted pomegranate sugaring Normal juice being injected in fermentation vat and carries out alcoholic fermentation；Add 1/3 acetic acid bacteria
Mother liquor carries out acetic fermentation, when total acidity no longer rises, and alcohol content is micro to get Pomegranate vinegar at a temperature of 25~30 DEG C.
5. a kind of processing method of vinegar as claimed in claim 4, which is characterized in that pomegranate sugaring Normal juice in the step 2.4
Ratio with water is 1:5~7.
6. a kind of processing method of vinegar as claimed in claim 4, which is characterized in that alcoholic fermentation dilutes in the step 2.5
Pomegranate sugaring Normal juice be added to the 4/5 of fermentation vat；The yeast of access 5~7%, which stirs evenly, to be cultivated, in 25~30 DEG C of temperature
Under degree, 5~7d of alcoholic fermentation is completed, and alcoholic strength is 5~7%.
7. a kind of processing method of vinegar as described in claim 1, which is characterized in that the step 3, by Pomegranate vinegar and pretreatment
Honey is mixed according to 5~7:1 ratio, and closed ageing 2~3 months to get pomegranate honey vinegar.
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| CN201811003054.8A CN108949494A (en) | 2018-08-30 | 2018-08-30 | A kind of processing method of vinegar |
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| CN201811003054.8A CN108949494A (en) | 2018-08-30 | 2018-08-30 | A kind of processing method of vinegar |
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| CN108949494A true CN108949494A (en) | 2018-12-07 |
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Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102551163A (en) * | 2012-02-17 | 2012-07-11 | 周子宸 | Pomegranate fruit vinegar drink and production process thereof |
| CN102732413A (en) * | 2012-07-02 | 2012-10-17 | 山西清徐王氏醋业有限公司 | Agelessly-pickled base flavoring vinegar and production process thereof |
| CN103478816A (en) * | 2013-09-18 | 2014-01-01 | 宁夏天瑞产业集团现代农业有限公司 | Coarse cereal watermelon peel vinegar drink and preparation method thereof |
| CN104068169A (en) * | 2014-06-03 | 2014-10-01 | 安徽唐人保健茶品有限公司 | Liquid-state honey ginger tea and production method thereof |
| CN105441270A (en) * | 2016-01-12 | 2016-03-30 | 成都牧蜂人蜂产品有限公司 | Honey mead brewed by red kojic rice, distilled liquor and preparation method of honey mead |
| CN105901475A (en) * | 2016-04-27 | 2016-08-31 | 陕西老蜂农生物科技有限责任公司 | Honey sterilizing method |
-
2018
- 2018-08-30 CN CN201811003054.8A patent/CN108949494A/en not_active Withdrawn
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102551163A (en) * | 2012-02-17 | 2012-07-11 | 周子宸 | Pomegranate fruit vinegar drink and production process thereof |
| CN102732413A (en) * | 2012-07-02 | 2012-10-17 | 山西清徐王氏醋业有限公司 | Agelessly-pickled base flavoring vinegar and production process thereof |
| CN103478816A (en) * | 2013-09-18 | 2014-01-01 | 宁夏天瑞产业集团现代农业有限公司 | Coarse cereal watermelon peel vinegar drink and preparation method thereof |
| CN104068169A (en) * | 2014-06-03 | 2014-10-01 | 安徽唐人保健茶品有限公司 | Liquid-state honey ginger tea and production method thereof |
| CN105441270A (en) * | 2016-01-12 | 2016-03-30 | 成都牧蜂人蜂产品有限公司 | Honey mead brewed by red kojic rice, distilled liquor and preparation method of honey mead |
| CN105901475A (en) * | 2016-04-27 | 2016-08-31 | 陕西老蜂农生物科技有限责任公司 | Honey sterilizing method |
Non-Patent Citations (2)
| Title |
|---|
| 叶振生: "《蜂产品深加工技术》", 30 April 2003, 中国轻工业出版社 * |
| 李立: "石榴果醋加工方法", 《农村百事通》 * |
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Application publication date: 20181207 |