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Manufacturing method of turnjujube fruit vinegar

A production method and technology of jujube fruit, which are applied in the preparation of vinegar and other directions, can solve problems such as narrow processing range, and achieve the effects of being easy to master, improving nutritional value and having pure flavor.

Inactive Publication Date: 2014-05-28
葛月红
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Existing jujubes are processed into drinks such as jujube wine and sour soybean milk in addition to fresh food, which has the defect of narrow processing range

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Embodiment 1: a kind of preparation method of jujube fruit vinegar is processed through the following steps:

[0016] A. Raw material processing: select ripe jujube fruit stalks that are free from diseases and insect pests, and beat after cleaning to obtain jujube slurry, which is directly beaten and squeezed to reduce the loss of jujube nutrients;

[0017] B. Ultra-high temperature sterilization: the jujube slurry is sterilized by an ultra-high temperature sterilizer, the feed temperature is 110°C, and the discharge temperature is 50°C;

[0018] C. Alcoholic fermentation: add 30 g of dry yeast to 10 kg of sterilized jujube slurry, activate with warm water at 28°C for 8 minutes, stir evenly, control the temperature at 20°C, and ferment for 7 days;

[0019] D. Acetic acid fermentation: take 10kg of alcoholic fermented slurry, adjust the alcohol content of the slurry to 7°, add 40g of acetic acid bacteria, control the temperature at 30°C, and ferment for 20 days. Stir 3 t...

Embodiment 2

[0025] Embodiment 2: a kind of preparation method of jujube fruit vinegar is processed through the following steps:

[0026] A. Raw material processing: select ripe jujube fruit stalks that are free from diseases and insect pests, and beat after cleaning to obtain jujube slurry, which is directly beaten and squeezed to reduce the loss of jujube nutrients;

[0027] B, ultra-high temperature sterilization: 5kg of jujube slurry and 5kg of snakeberry slurry are evenly mixed to obtain a mixed solution, which is sterilized by an ultra-high temperature sterilizer with a feed temperature of 115°C and a discharge temperature of 45°C;

[0028] C. Alcoholic fermentation: Add 40g of dry yeast to 10kg of the sterilized mixture, activate it with warm water at 29°C for 7 minutes, stir evenly, control the temperature at 23°C, and ferment for 6 days;

[0029] D. Acetic acid fermentation: take 10kg of alcohol fermented slurry, adjust the alcohol content of the slurry to 7.5°, add 50g of acetic ...

Embodiment 3

[0036] Embodiment 3: a kind of preparation method of jujube fruit vinegar is processed through the following steps:

[0037] A. Raw material processing: select ripe jujube fruit stalks that are free from diseases and insect pests, and beat after cleaning to obtain jujube slurry, which is directly beaten and squeezed to reduce the loss of jujube nutrients;

[0038] B. Ultra-high temperature sterilization: the jujube slurry is sterilized by an ultra-high temperature sterilizer, the feed temperature is 120°C, and the discharge temperature is 40°C;

[0039] C, adding sugar: add 1.6kg of white granulated sugar to the 10kg sterilized slurry, mix well;

[0040] D. Alcoholic fermentation: Add 50 g of dry yeast to 10 kg of sterilized jujube slurry, activate with warm water at 30°C for 6 minutes, stir evenly, control the temperature at 25°C, and ferment for 5 days;

[0041] E, acetic acid fermentation: take 10kg of alcohol fermented slurry, and adjust the alcohol content of the slurry ...

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Abstract

The invention discloses a manufacturing method of turnjujube fruit vinegar. The turnjujube fruit vinegar takes turnjujube fruit stems as a raw material, and the turnjujube fruit vinegar is prepared through the following steps: removing impurities in a raw material, pulping fruits, carrying out ultra high temperature sterilization, alcoholic fermentation and acetic fermentation, filtering, homogenizing, sterilizing, canning, examining and storing. The invention provides a seasoner of turnjujube fruit vinegar, which is nutrient-rich and has a good flavor, not only can be eaten directly, but also can be used as the seasoner, and has various using methods, the nutritional value of the turnjujube is increased, the fruit vinegar is sour and sweet and delicious, has the effects of dispelling wind and removing obstruction in the meridians, dispelling the effects of alcohol and calming the nerves, removing heat-phlegm and quenching thirst and relieving restlessness, and the like, and the manufacturing method also has the advantages that the processing is simple and convenient, and is easy to master.

Description

technical field [0001] The invention relates to a preparation method of fruit vinegar, in particular to a preparation method of jujube fruit vinegar. Background technique [0002] Jujube, the scientific name is Zhizizi, also known as Linqin, Wanzili, etc., and it is a woody plant of the Rhamnaceae Hovenia genus. Jujube has medical value and can treat many diseases. Its fruit stalk, fruit, seed, leaf and root etc. can be used as medicine, and the traditional Chinese medicine claims its fruit is the fruit of Hovenia aurantii. Its medicinal use was first seen in "Tang Materia Medica". Li Shizhen said in "Compendium of Materia Medica" that it is "sweet in taste, flat in nature, non-toxic, quenches thirst and relieves troubles, removes heat on the diaphragm, moistens the five internal organs, facilitates defecation, and has the same effect as honey." Jujube has high nutritional value. According to the analysis and determination of the scientific research department, every 100 g...

Claims

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Application Information

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IPC IPC(8): C12J1/04
Inventor 余芳
Owner 葛月红
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