CN1390931A - Process for brewing pumpkin vinegar - Google Patents
Process for brewing pumpkin vinegar Download PDFInfo
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- CN1390931A CN1390931A CN 01113100 CN01113100A CN1390931A CN 1390931 A CN1390931 A CN 1390931A CN 01113100 CN01113100 CN 01113100 CN 01113100 A CN01113100 A CN 01113100A CN 1390931 A CN1390931 A CN 1390931A
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Abstract
A pumpkin vinegar is brewed with pumpkin instead of grains of fruit through breaking, swelling in hot water, treating with pectinase and then beta-amylase, fermenting with alcohol, fermenting with acetic acid and pressure filtering. Its advantages are low cost and medical effect.
Description
The present invention relates to the preparation method of vinegar, particularly a kind of is the method that basic raw material prepares vinegar with pumpkin.
China's vinegar has thousands of years history, and traditional wine vinegar raw material mainly is to be raw material with grain, and glutinous rice, rice, jowar, millet, corn, sweet potato, potato etc. are wherein arranged; The sacchariferous fruit of popular in recent years usefulness is cooked raw material, and the various fruit vinegars of brew such as grape, apple, pears, peach, jujube are wherein arranged; With grain is the raw material production vinegar, expend the grain resource of a large amount of preciousnesses and take large stretch of farmland; The grain-production cycle is longer, and production cost is higher, and is that the vinegar nutrition of raw material production is more single with grain; With fruit is the fruit vinegar of raw material production, expend a large amount of fruit resources and take large stretch of trees, and the fruit production cycle is longer, and production cost is also high; And the difficult storage of fruit, cause suitable financial loss in case rot with regard to anorexia usefulness.The many regional establishing in large scale pumpkins of China, output is very big, and the purpose of many ethnic group pumpkins is to obtain Semen Cucurbitae, and a part of melon meat is used as vegetables, also has most to be used for feeding animals and makes feed.Modern medicine study shows that pumpkin contains multiple curative effect composition, can prevent arteriosclerosis, gastroenteritic ulcer, diabetes, kidney and vesical calculus etc., can be used as a kind of protective foods.Therefore make vinegar with pumpkin, both can make full use of resource, can be vinegar again increases a kind of health care kind.Because the pumpkin production cycle is shorter, production cost is also lower, the pumpkin pulp processed is made dried pumpkin do raw material for standby.
The objective of the invention is to propose a kind of brew method of pumpkin vinegar.
The object of the present invention is achieved like this: the present invention is made up of steps such as raw material pulverizing, hot water swelling, polygalacturonase processing, saccharifying enzyme processing, zymamsis, acetic fermentation, press filtration, finished product packings; Wherein (one) makes 80～100 purpose powder to dried pumpkin with pulverizer; (2) the pure water of 2～3 times of weight ratios of dried pumpkin powder adding, be warming up to 70～80 ℃, the hot water swelling
1～2 hour, form slurry; (3) after slurry is chilled to room temperature, add the polygalacturonase of 1%～1.5% weight ratio, under 35～40 ℃ of conditions, do
With 6～8 hours; (4) add the saccharifying enzyme of 1%～2% weight ratio in slurry, under 45～55 ℃ of conditions, effect 2～3 is little
The time; (5) add the female seed liquor of 3%～5% enzyme in slurry, controlled temperature was kept 6～7 days for 28～30 ℃; (6) in slurry, add 10%～20% acetic bacteria seed liquid, keep 35～36 ℃ of effects 3～4 days early stage,
Keep 36～38 ℃ of effects 5～6 days mid-term, the later stage is kept 34～35 ℃ of effects 6～7 days; (7) material that fermentation is finished adds the pressure filter press filtration, and pumpkin vinegar is separated with the pumpkin slag; (8) the pumpkin vinegar sealed packet is taken on finished product.
By the finished product that the present invention makes, golden yellow color, the outward appearance clarification does not have precipitation, and little sweet in the smell acid, local flavor is soft, and the pumpkin lingering fragrance is arranged, and its acetic acid content is not less than 3.5%.
Compared with prior art, the present invention has following advantage: one. and the present invention selects for use pumpkin to substitute grain and fruit is cooked the raw material production vinegar, has reduced production cost, has improved the use value of pumpkin.Two. the vinegar that the present invention makes with pumpkin, have multiple curative effect, be a kind of good protective foods.Three. pumpkin vinegar of the present invention keeps the pumpkin lingering fragrance, is with sweetly in the acid, and taste is fine.
Below by embodiment, the invention will be further described.
Embodiment 1 (one) makes 80～100 purpose powder to the 10kg dried pumpkin with pulverizer; (2) the pure water of dried pumpkin powder adding 20kg, be warming up to 70 ℃, hot water swelling 1 hour, shape
Form slurry; (3) polygalacturonase of adding 1% weight ratio after slurry is chilled to room temperature, effect is 6 hours under 35 ℃ of conditions; (4) saccharifying enzyme of adding 1% weight ratio in slurry under 45 ℃ of conditions, acts on 2 hours; (5) the female seed liquor of the enzyme of adding 3% in slurry, controlled temperature was kept 6 days for 28 ℃; (6) in slurry, add 10% acetic bacteria seed liquid, keep 35 ℃ of effects 3 days early stage, keep 36 ℃ mid-term
Act on 5 days, the later stage is kept 34 ℃ of effects 6 days; (7) material that fermentation is finished adds the pressure filter press filtration, and pumpkin vinegar is separated with the pumpkin slag; (8) the pumpkin vinegar sealed packet is taken on finished product.
Embodiment 2 (one) changes the 20kg dried pumpkin into, and (two) change the 40kg pure water into, and other are identical with embodiment 1.
Embodiment 3 (three) changes 1.5% weight ratio polygalacturonase into, and other are identical with embodiment 1.
Embodiment 4 (four) changes 2% weight ratio saccharifying enzyme into, and other are identical with embodiment 1.
Claims (1)
1. the brew method of a pumpkin vinegar is made up of raw material pulverizing, hot water swelling, polygalacturonase processing, saccharifying enzyme processing, zymamsis, acetic fermentation, press filtration, each step of finished product packing; It is characterized in that: (one) makes 80～100 purpose powder to dried pumpkin with pulverizer; (2) the pure water of 2～3 times of weight ratios of dried pumpkin powder adding, be warming up to 70～80 ℃, the hot water swelling
1～2 hour, form slurry; (3) after slurry is chilled to room temperature, add the polygalacturonase of 1%～1.5% weight ratio, under 35～40 ℃ of conditions, do
With 6～8 hours; (4) add the saccharifying enzyme of 1%～2% weight ratio in slurry, under 45～55 ℃ of conditions, effect 2～3 is little
The time; (5) add the female seed liquor of 3%～5% enzyme in slurry, controlled temperature was kept 6～7 days for 28～30 ℃; (6) in slurry, add 10%～20% acetic bacteria seed liquid, keep 35～36 ℃ of effects 3～4 days early stage,
Keep 36～38 ℃ of effects 5～6 days mid-term, the later stage is kept 34～35 ℃ of effects 6～7 days; (7) material that fermentation is finished adds the pressure filter press filtration, and pumpkin vinegar is separated with the pumpkin slag; (8) the pumpkin vinegar sealed packet is taken on finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 01113100 CN1390931A (en) | 2001-06-07 | 2001-06-07 | Process for brewing pumpkin vinegar |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 01113100 CN1390931A (en) | 2001-06-07 | 2001-06-07 | Process for brewing pumpkin vinegar |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1390931A true CN1390931A (en) | 2003-01-15 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 01113100 Pending CN1390931A (en) | 2001-06-07 | 2001-06-07 | Process for brewing pumpkin vinegar |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1390931A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103789186A (en) * | 2014-02-13 | 2014-05-14 | 湖北工业大学 | Compound pumpkin vinegar and preparation method thereof |
| CN103960719A (en) * | 2014-04-09 | 2014-08-06 | 洛阳春魁农业开发有限公司 | Preparation method for fruit-vegetable vinegar beverage containing peony extracts |
| CN104263626A (en) * | 2014-10-21 | 2015-01-07 | 哈尔滨艾博雅食品科技开发有限公司 | Manufacturing method of pumpkin rice vinegar |
| CN104830658A (en) * | 2015-05-04 | 2015-08-12 | 黄秀英 | Pumpkin vinegar and preparation method thereof |
| CN105154310A (en) * | 2015-09-25 | 2015-12-16 | 湖北工业大学 | Preparing method for brown alga and pumpkin vinegar beverage rich in vitamin D |
-
2001
- 2001-06-07 CN CN 01113100 patent/CN1390931A/en active Pending
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103789186A (en) * | 2014-02-13 | 2014-05-14 | 湖北工业大学 | Compound pumpkin vinegar and preparation method thereof |
| CN103960719A (en) * | 2014-04-09 | 2014-08-06 | 洛阳春魁农业开发有限公司 | Preparation method for fruit-vegetable vinegar beverage containing peony extracts |
| CN103960719B (en) * | 2014-04-09 | 2015-11-18 | 洛阳春魁农业开发有限公司 | A kind of preparation method of the fruits and vegetable vinegar beverage containing peony extract |
| CN104263626A (en) * | 2014-10-21 | 2015-01-07 | 哈尔滨艾博雅食品科技开发有限公司 | Manufacturing method of pumpkin rice vinegar |
| CN104830658A (en) * | 2015-05-04 | 2015-08-12 | 黄秀英 | Pumpkin vinegar and preparation method thereof |
| CN105154310A (en) * | 2015-09-25 | 2015-12-16 | 湖北工业大学 | Preparing method for brown alga and pumpkin vinegar beverage rich in vitamin D |
| CN105154310B (en) * | 2015-09-25 | 2017-07-21 | 湖北工业大学 | A kind of brown alga pumpkin vinegar beverage preparation method rich in vitamin D |
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| C06 | Publication | ||
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| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |