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Making method for composite cherry fruit vinegar

A production method and technology of cherries, which are applied in the field of production of cherries compound fruit vinegar, can solve rare and other problems, and achieve the effect of strong fruit flavor and promoting regeneration

Inactive Publication Date: 2016-01-20
胡本奎
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Using cherries as raw materials, the method of deep processing and utilization of the above-mentioned raw materials has been added. The processed fruit vinegar is rich in nutrition and unique in flavor, and such products are rare in the market

Method used

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Effect test

Embodiment 1

[0018] A preparation method of cherry fruit compound vinegar, characterized in that: 100 parts by weight mainly contains the following substances: 40-50% cherry juice, 25-30% grapefruit juice, 8-10% lily juice, Honey 5-7%, white sugar 4-8%, use the following steps:

[0019] A. Raw material pretreatment: select mature and complete cherries, grapefruits, and lilies, clean them, and beat them separately;

[0020] B. Take the pulp and mix: Take cherry juice, grapefruit juice, and lily juice and mix in proportions, stir evenly, and make a mixed pulp;

[0021] C. Pre-cooking: cook the mixed pulp at 100°C for 25-30min;

[0022] D. Add sugar: add sugar to the mixed pulp to 15°Bx, the sugar content should not be too high, so as not to inhibit the growth of microorganisms;

[0023] E. Alcohol fermentation: add active dry yeast to the sugared mixed slurry at the ratio of 0.12% of the mixed slurry before pre-cooking, the temperature is controlled at 20-25℃, the time is 7-9 days, after the fermenta...

Embodiment 2

[0029] A method for processing grapefruit vinegar, the formula is: 40kg cherry juice, 35kg roselle juice, 10kg lemon juice, 2kg loquat juice, 1.5kg loquat juice, 7kg honey, and 8kg meringue. The following steps are adopted:

[0030] A. Raw material pretreatment: select mature and intact cherries, lemons, roselle, loquat, loquat, and then beat them separately after cleaning;

[0031] B. Take the pulp and mix: Take 40kg of cherry juice, 35kg of roselle juice, 10kg of lemon juice, 2kg of loquat juice, and 1.5kg of loquat juice and mix, stir evenly to obtain a mixed pulp;

[0032] C. Pre-cooking: Cook the mixed pulp at 100°C for 20 minutes;

[0033] D. Add sugar: add sugar to the mixed pulp to 15°Bx, the sugar content should not be too high, so as not to inhibit the growth of microorganisms;

[0034] E. Alcohol fermentation: add 68g of active dry yeast to the mixed slurry after adding sugar at the ratio of 0.08% of the mixed slurry before pre-cooking. The temperature is controlled at 20°C f...

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Abstract

The invention discloses a making method for composite cherry fruit vinegar, and belongs to the technical field of fruit vinegar processing. The making method is characterized in that every 100 weight parts of the composite cherry fruit vinegar mainly comprise 40% of cherry juice, 20% of grapefruit juice, 10% of dahurian rose fruit juice, 7% of gooseberry juice, 5% of Chinese wolfberry juice, 3% of honey and 15% of fructose and made by being processed through the steps of separate pulp extracting, juice taking and mixing, precooking, sugar adding, alcoholic fermenting, acetic fermenting, filtering, mixing, canning, sterilizing and the like. The making method has the advantages that the composite cherry fruit vinegar is heavy in fruit taste, faint scent and unique, has the unique flavor of cherries, contains the rich nutrition substances which are necessarily needed by a human body, is beneficial for promoting the regenerative action of hemoglobin, has the better treatment effect on regulating Qi, activating blood circulation, calming the liver and removing heat and the effects of regulating middle energizer, tonifying Qi, dispelling wind and eliminating dampness, and is an economical, practical, delicious, nutrient green health-care beverage and flavor.

Description

Technical field [0001] The invention relates to a manufacturing method of fruit vinegar, in particular to a manufacturing method of cherries composite fruit vinegar. Background technique [0002] Cherry, also known as wattle and cherry, is the collective name for plants in the genus Prunus. The fruit can be eaten as a fruit. The fruit period is May. It is bright red. The flowers are like colorful clouds and the fruit is coral. It is a precious tree for viewing fruit. Cherries fruit are bright in color, crystal clear and beautiful, red like agate, yellow like gelatin; those with deep red skin are called "Zhu Ying", those with yellow skin are called "Wax Cherry", and those with small and red fruits are called "Sakura Bead". Those with purple and macula call "Purple Sakura". Among them, wax cherry flavor is the most luscious. Cherries are particularly rich in nutrients, rich in sugar, protein, vitamins, calcium, iron, phosphorus, potassium and other elements. [0003] Traditional ...

Claims

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Application Information

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IPC IPC(8): C12J1/04
Inventor 胡本奎
Owner 胡本奎
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