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Preparation method of flat peach fruit vinegar

A technology of pan peach and fruit vinegar, which is applied in the field of preparation of pan peach fruit vinegar, can solve problems such as monotonous taste, and achieve the effect of solving rot and waste.

Inactive Publication Date: 2011-11-02
石河子天源果饮料厂 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Traditional vinegar is fermented from grain, and the taste is monotonous

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] A preparation method of flat peach fruit vinegar includes the following steps:

[0032] 1) After dehairing and washing the raw flat peach fruit, pre-cook at 85°C for 5 minutes;

[0033] 2) Peel, core and beat the raw flat peach fruits pre-cooked in step 1);

[0034] 3) Sterilize the flat peach puree obtained in step 2) at a sterilization temperature of 110°C and a sterilization time of 8 minutes to obtain the flat peach puree;

[0035] 4) Dilute the flat peach puree obtained in step 3), the diluent used is water, and the dilution ratio is 1:4 by volume;

[0036] 5) The diluted flat peach puree obtained in step 4) is added to active dry yeast for liquid deep alcohol fermentation. The addition ratio of active dry yeast is 0.1% by mass percentage; fermentation conditions are: temperature 26°C, fermentation for 4 days ; And measure the alcohol level, stop fermentation when the alcohol level reaches 4 degrees;

[0037] 6) Filter the flat peach puree after alcohol fermentation obtained...

Embodiment 2

[0043] A preparation method of flat peach fruit vinegar includes the following steps:

[0044] 1) After dehairing and washing the raw flat peach fruit, pre-cook at 100°C for 8 minutes;

[0045] 2) Peel, core and beat the raw flat peach fruits pre-cooked in step 1);

[0046] 3) Sterilize the flat peach puree obtained in step 2) at a sterilization temperature of 120°C and a sterilization time of 10 minutes to obtain the flat peach puree;

[0047] 4) Dilute the flat peach puree obtained in step 3), the diluent used is water, and the dilution ratio is 1:8 by volume;

[0048] 5) Add the diluted flat peach puree obtained in step 4) to active dry yeast for liquid deep alcohol fermentation. The active dry yeast is added in a proportion of 0.3% by mass; the fermentation conditions are: temperature 30°C, fermentation for 6 days ; And measure the alcohol level, stop fermentation when the alcohol level reaches 6 degrees;

[0049] 6) Filter the flat peach puree after alcohol fermentation obtained in...

Embodiment 3

[0055] A preparation method of flat peach fruit vinegar includes the following steps:

[0056] 1) After dehairing and washing the raw flat peach fruit, pre-cook at 95°C for 7 minutes;

[0057] 2) Peel, core and beat the raw flat peach fruits pre-cooked in step 1);

[0058] 3) Sterilize the flat peach puree obtained in step 2) at a sterilization temperature of 115°C and a sterilization time of 9 minutes to obtain the flat peach puree;

[0059] 4) Dilute the flat peach puree obtained in step 3), the diluent used is water, and the dilution ratio is 1:6 by volume;

[0060] 5) Add the diluted flat peach puree obtained in step 4) to active dry yeast for liquid deep alcohol fermentation. The active dry yeast is added in a proportion of 0.2% by mass; the fermentation conditions are: temperature 29°C, fermentation for 5 days ; And measure the alcohol content, stop the fermentation when the alcohol content reaches 5 degrees;

[0061] 6) Filter the flat peach puree after alcohol fermentation obtai...

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Abstract

The invention discloses a preparation method of flat peach fruit vinegar, comprising the steps of: 1) removing the down of raw flat peaches and cleaning the flat peaches; 2) peeling, coring and pulping the flat peaches; 3) conducting sterilization; 4) performing dilution; 5) carrying out alcoholic fermentation; 6) filtering the fermented flat peach pulp and measuring the sugar content; 7) subjecting the filtered flat peach pulp to acetic fermentation; 8) filtering the initial product generated from 7) and determining its acidity; 9) blending the filtered initial product; 10) canning and sterilizing the blended initial product. With abundant organic acidity, the flat peach fruit vinegar of the invention can soften plant fibers and promote glycometabolism, adjusting the acid-base balance of blood, help digestion and promote the absorption of nutrients in food. Also other researches report that: drinking flat peach fruit vinegar in a right amount can delay the rise of ethanol concentration in blood and prevent a hangover; simultaneously, flat peach fruit vinegar can make the excess fat in human body burnt and prevent fat accumulation, so that a long-term drinking of the flat peach fruit vinegar can reach a fat-reducing effect. Therefore, the flat peach fruit vinegar provided in the invention is also a health food.

Description

Technical field [0001] The invention relates to a food preparation method, in particular to a preparation method of flat peach fruit vinegar. Background technique [0002] With the development of economy and society and the improvement of people’s living standards, the requirements for the inherent quality of food are also getting higher and higher. People are no longer satisfied with only having enough food, but also hoping to eat healthily. Therefore, nutritious and health foods are becoming more and more popular. Favor. [0003] Vinegar has a history of thousands of years in our country. It not only has a flavoring effect, but also has nutritional and health effects. Traditional vinegar is obtained by fermenting grain as raw material, and its taste is monotonous. With the development of vinegar technology, fruit vinegar brewed by scientific methods using fruits as raw materials can not only reach the acidity of edible vinegar, but also partially retain the nutrients of the fru...

Claims

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Application Information

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IPC IPC(8): C12J1/02C12J1/08C12R1/02C12R1/865
Inventor 王艺洁
Owner 石河子天源果饮料厂
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