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Edible fruit vinegar and its preparing method

A technology of fruit vinegar and edible alcohol, which is applied in the field of edible fruit vinegar and its preparation, can solve problems such as difficult to meet the needs of the public, unstable quality, and low vinegar output, so as to reduce raw material, fuel and power consumption, improve product quality, The effect of fast fermentation

Active Publication Date: 2006-11-08
河南省淼雨饮品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The output of this kind of vinegar is small, the cost is high, the quality is unstable, and the price is expensive, so it is difficult to meet the needs of the public.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] 1. First add the bottom vinegar with 25-30% of the total acidity of the following finished vinegar into the liquid deep layer fermentation tank, then add 450 kg of pure grape juice into the fermentation tank according to the needs of the production variety, and add the equivalent of 120 kg of white wine or edible alcohol with an alcohol content of 50 degrees, so that the total concentration reaches 6 degrees, then add 25 kg of honey and 12 kg of glucose, and insert acetic acid bacteria for fermentation. For: 12 hours to make raw vinegar at 6-9°.

[0016] 2. Put the original vinegar into the original vinegar tank, after ultra-fine filtration, add 0.8 kg of ethyl maltol, 0.5 kg of essence, and 0.05 kg of food coloring, then add mineral water to adjust to 3.5-5°, and the test is qualified After the package leaves the factory.

[0017] Note: The above-mentioned base vinegar with a total acidity of 6° should be the base vinegar fermented from pure grape juice.

Embodiment 2

[0019] 1. First add the bottom vinegar with 25-30% of the total acidity of the following finished vinegar into the liquid deep layer fermentation tank, then add 475 kg of pure jujube juice into the fermentation tank according to the needs of the production variety, and add the equivalent 150 kg of liquor or edible alcohol with an alcohol content of 50 degrees, so that the total concentration reaches 7.5 degrees, then add 27.5 kg of honey, 13.5 kg of glucose, and insert acetic acid bacteria for fermentation. For: 15 hours, make 6-9° original vinegar.

[0020] 2. Pour the raw vinegar into the raw vinegar tank, after ultra-fine filtration, add 0.9 kg of ethyl maltol, 0.6 kg of essence, and 0.05 kg of food coloring, then add mineral water, adjust to 3.5-5°, and pass the test After the package leaves the factory.

[0021] Note: The above-mentioned base vinegar with a total acidity of 6° should be the base vinegar fermented with pure jujube juice.

Embodiment 3

[0023] 1. First add the bottom vinegar with 25-30% of the total acidity of the following finished vinegar into the liquid deep layer fermentation tank, and then add 500 kg of pure apple juice into the fermentation tank according to the needs of the production variety, and add the equivalent of 180 kg of white wine or edible alcohol with an alcohol content of 50 degrees, so that the total concentration reaches 9 degrees, then add 30 kg of honey, 15 kg of glucose, and insert acetic acid bacteria for fermentation. For: 24 hours, make raw vinegar at 6-9°.

[0024] 2. Pour the raw vinegar into the raw vinegar tank, after ultra-fine filtration, add 1 kg of ethyl maltol, 0.7 kg of essence, 0.05 kg of food coloring, then add mineral water, adjust to 3.5-5°, and pass the test After the package leaves the factory.

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Abstract

The edible fruit vinegar preparing process includes setting various kinds of pure fruit juice in liquid state deep fermenting tank, adding proper amount of liquor or edible alcohol and honey and inoculating acetobacter to ferment at certain temperature for certain time to prepare raw vinegar; ultrafiltering, adding mineral water, essence, etc and blending to form vinegar product of 3.5-5% acidity. The edible fruit vinegar contains rich amino acids, minerals and vitamins, and may be used as seasoning and beverage. It can promote body's metabolism and replenish various kinds of trace elements and vitamins.

Description

technical field [0001] The invention relates to a preparation method of condiment vinegar, in particular to an edible fruit vinegar with various flavors, which can promote human metabolism and supplement various trace elements and vitamins and a preparation method thereof. Background technique [0002] At present, most of the edible vinegars sold on the market are rice vinegar made from grains and wine vinegar made from liquor or alcohol, while fruit vinegars made from fruits are few in number and of a single variety, among which apple cider vinegar is in the majority. Since the production of fruit vinegar in my country starts late, the technology is backward, and the equipment is simple and crude. The production of edible fruit vinegar is roughly divided into two types: one is made from fruit wine and fermented by traditional techniques. The output of this kind of vinegar is small, the cost is high, the quality is unstable, and the price is expensive, so it is difficult to...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/00
Inventor 兰凤龙
Owner 河南省淼雨饮品股份有限公司
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