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Grape vinegar

A technology of grape vinegar and grapes, applied in the field of grape vinegar, can solve the problems of too long time and different processes, and achieve the effect of simple preparation method

Inactive Publication Date: 2016-11-09
杨洪
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Vinegar is a daily necessities. The existing vinegar is mainly single vinegar, but there are not many fruit vinegars. Grapes are a special product in northern Anhui, and they contain rich nutrients. Grapes are mainly eaten directly or made into canned grapes. Grape vinegar is a kind of It is a high-additional product, but there are not many technical reports on the production of grape vinegar from domestic fermented grapes, and the processes are also different, but most of them take too long

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A kind of grape vinegar, its preparation step is as follows:

[0018] 1. Wash the grapes, remove the stems, and crush them to 40-80 mesh;

[0019] 2. Mix the crushed grapes with sugar water and yeast, and ferment in a closed container at 25-30°C for 1-3 days, then open the seal, add acetic acid bacteria, and ferment at 28-35°C for 5-7 days;

[0020] 3. Filter the product in step 2, and inactivate the filtrate at 60-65°C for 8-15 minutes;

[0021] 4. The filtrate treated in step 3 is placed in a sterile room and allowed to stand at 25-30° C. for 5-20 days;

[0022] 5. Add pure water at 70-75°C to the filtrate after standing still in step 4, and mix well to obtain.

Embodiment 2

[0024] As a preference of Example 1, the sugar water is obtained by mixing sugar and water at a mass ratio of 1:30-60 and then completely dissolving them.

[0025] In the second step, the mass ratio of grapes: sugar water: yeast is 100:400-700:4-8; the mass ratio of acetic acid bacteria and yeast added is 1:0.5-1.

[0026] In the step five, the volume ratio of pure water to filtrate is 1-3:1.

Embodiment 3

[0028] As a test example, the grape vinegar has the effects of invigorating the stomach and helping digestion, softening blood vessels, anti-fatigue, anti-aging, beautifying and beautifying the skin, and anti-allergic.

[0029] The process of the present invention retains the grape pulp and grape seeds on the raw materials, crushes the pulp and seeds into fine particles, and then adds sugar water for fermentation, so that a large amount of active ingredients are separated out, and alcohol is produced, and the alcohol is converted into vinegar by acetic acid bacteria , The process time is short, but the taste is strong, and it can be drunk directly after mixing with purified water.

[0030] The preparation method of the present invention is simple, through natural fermentation, after anaerobic fermentation with yeast, aerobic fermentation with acetic acid bacteria, oxidizing alcohol into acetic acid, natural and mellow taste, retaining beneficial ingredients in grapes, and ampli...

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Abstract

The invention discloses grape vinegar. A production method of the grape vinegar includes the steps of firstly, cleaning grapes, removing stems, and crushing to 40-80 meshes; secondly, mixing the crushed grapes with sugar water and yeast, fermenting in a sealed container at 25-30 DEG C for 1-3 days, opening the container, adding acetic acid bacteria, and fermenting at 28-35 DEG C in a standing manner for 5-7 days; thirdly, filtering the product obtained in the second step, inactivating the filtrate under 65-65 DEG C for 8-15 minutes; fourthly, placing the filtrate obtained after the third step in a sterile room, and standing at 25-30 DEG C for 5-20 days; fifthly, adding purified water of 70-75 DEG C into the filtrate obtained after the fourth step, and well mixing to obtain the grape vinegar. The production method is simple, and alcohol is oxidized into acetic acid through natural fermentation. The grape vinegar produced by the method is natural and mellow in taste, has effects of tonifying the stomach and promoting digestion, softening blood vessels, resisting fatigue and aging, nourishing the face and resisting allergy, and is an excellent daily beverage.

Description

technical field [0001] The invention relates to grape vinegar and belongs to the technical field of edible vinegar. Background technique [0002] Vinegar is a daily necessities. The existing vinegar is mainly single vinegar, but there are not many fruit vinegars. Grapes are a special product in northern Anhui, and they contain rich nutrients. Grapes are mainly eaten directly or made into canned grapes. Grape vinegar is a kind of High additional products, but there are not many technical reports on the production of grape vinegar from domestic fermented grapes, and the processes are also different, but most of them take too long. Contents of the invention [0003] In order to overcome the deficiencies in the prior art, the invention provides a grape vinegar with a novel brewing process. [0004] In order to achieve the above object, the technical scheme adopted in the present invention is: a kind of grape vinegar, and its preparation steps are as follows: [0005] 1. Wash...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/02
CPCC12J1/02
Inventor 杨洪
Owner 杨洪
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