CN1081234C - Sea-buckthorn vinegar - Google Patents
Sea-buckthorn vinegar Download PDFInfo
- Publication number
- CN1081234C CN1081234C CN99112644A CN99112644A CN1081234C CN 1081234 C CN1081234 C CN 1081234C CN 99112644 A CN99112644 A CN 99112644A CN 99112644 A CN99112644 A CN 99112644A CN 1081234 C CN1081234 C CN 1081234C
- Authority
- CN
- China
- Prior art keywords
- juice
- sea
- vinegar
- buckthorn
- fermentation
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
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- 235000003145 Hippophae rhamnoides Nutrition 0.000 title claims abstract description 24
- 235000021419 vinegar Nutrition 0.000 title claims abstract description 18
- 239000000052 vinegar Substances 0.000 title claims abstract description 18
- 240000000950 Hippophae rhamnoides Species 0.000 title description 2
- 241000229143 Hippophae Species 0.000 claims abstract description 36
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 26
- 238000000855 fermentation Methods 0.000 claims abstract description 12
- 230000004151 fermentation Effects 0.000 claims abstract description 12
- 235000015203 fruit juice Nutrition 0.000 claims abstract description 12
- 235000003935 Hippophae Nutrition 0.000 claims description 13
- 238000000034 method Methods 0.000 claims description 10
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 8
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 6
- 235000015097 nutrients Nutrition 0.000 claims description 5
- 244000283763 Acetobacter aceti Species 0.000 claims description 4
- 235000007847 Acetobacter aceti Nutrition 0.000 claims description 4
- 238000012258 culturing Methods 0.000 claims description 4
- 230000003068 static effect Effects 0.000 claims description 4
- 230000001580 bacterial effect Effects 0.000 claims description 2
- 239000000463 material Substances 0.000 claims description 2
- 235000013361 beverage Nutrition 0.000 abstract description 10
- 235000019640 taste Nutrition 0.000 abstract description 6
- 235000013399 edible fruits Nutrition 0.000 abstract description 4
- 230000000050 nutritive effect Effects 0.000 abstract description 4
- 150000007524 organic acids Chemical class 0.000 abstract description 4
- 239000011573 trace mineral Substances 0.000 abstract description 3
- 235000013619 trace mineral Nutrition 0.000 abstract description 3
- 235000013343 vitamin Nutrition 0.000 abstract description 3
- 239000011782 vitamin Substances 0.000 abstract description 3
- 229940088594 vitamin Drugs 0.000 abstract description 3
- 229930003231 vitamin Natural products 0.000 abstract description 3
- 238000010521 absorption reaction Methods 0.000 abstract description 2
- 230000008901 benefit Effects 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 238000007796 conventional method Methods 0.000 abstract 1
- 238000002360 preparation method Methods 0.000 abstract 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 8
- 229910052760 oxygen Inorganic materials 0.000 description 8
- 239000001301 oxygen Substances 0.000 description 8
- 238000004519 manufacturing process Methods 0.000 description 5
- 241000193830 Bacillus <bacterium> Species 0.000 description 4
- 239000004278 EU approved seasoning Substances 0.000 description 4
- 235000011194 food seasoning agent Nutrition 0.000 description 4
- 230000008569 process Effects 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 235000019658 bitter taste Nutrition 0.000 description 2
- 235000013409 condiments Nutrition 0.000 description 2
- 238000000151 deposition Methods 0.000 description 2
- 238000001914 filtration Methods 0.000 description 2
- 239000012530 fluid Substances 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 235000012907 honey Nutrition 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 238000009630 liquid culture Methods 0.000 description 2
- 235000019520 non-alcoholic beverage Nutrition 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 238000009423 ventilation Methods 0.000 description 2
- 239000002253 acid Substances 0.000 description 1
- 235000013334 alcoholic beverage Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 235000014171 carbonated beverage Nutrition 0.000 description 1
- 210000000748 cardiovascular system Anatomy 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 208000026278 immune system disease Diseases 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 239000004576 sand Substances 0.000 description 1
- 239000002689 soil Substances 0.000 description 1
- 230000001225 therapeutic effect Effects 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Landscapes
- Non-Alcoholic Beverages (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The sea-buckthorn vinegar is characterized by comprising the following specific preparation processes: squeezing juice, and carrying out enlarged culture on strains according to a conventional method; and thirdly, fermenting, and standing for one month at room temperature. The invention has the following advantages: 1. the sea buckthorn fruit contains a great amount of various vitamins and trace elements and SOD, so that the prepared edible vinegar is rich in nutrition. 2. Has good taste. 3. Because the invention carries out fermentation treatment on common fruit juice to become organic acid beverage, the nutritive value and the absorption capacity of human body of the invention are further improved.
Description
The present invention be a kind of be that it can be used for converting the system seasoned vinegar with the vinegar-sea-buckthorn vinegar of the fruit juice making of northern area growing plants sea-buckthorn and the manufacture craft of sea-buckthorn vinegar, also can be used for converting and be shaped on machine acid type beverage.
Present beverage market can be divided into alcoholic beverage and non-alcoholic beverage substantially, and comprises in the non-alcoholic beverage: 1, juice-type beverage, it is that fruit is rolled juice, adds other seasonings and forms.Contain more rich nutritive ingredient though also look the difference of fruit in this beverage, human body is relatively poor to the ability that it directly absorbs.2, carbonated beverage mainly is to add seasonings such as sugar, essence and charge into carbon dioxide to form in water.This beverage can only play the effect that keeps the skin wet, and nutritive ingredient is few.3, health care drink, at present domestic have only children's drinks such as " WAHAHA " as lactobacillus-fermented, " Robust ".
Sea-buckthorn is a kind of machaka, is that a kind of adaptability is very strong, breeding is easy to seeds.The northern area of China is planted seabuckthorn tree in a large number and is used to check winds and fix drifting sand, conserve water and soil.Branches and leaves, fruit and the seed etc. that it is found that seabuckthorn tree in recent years all have higher utility value, contain a large amount of vitamins Cs, E and other multivitamin in the sea buckthorn juice, also contain a large amount of multiple amino acids, can not synthetic amino acid comprising 8 kinds of human bodies, also contain rich organic acid class and various trace elements in the Fructus Hippophae.Up to the present, existing in China with the Oleum Hippophae of hippophae rhamnoides seed extraction and the nectar of making of Fructus Hippophae.As health care medicine, Oleum Hippophae has prevention and therapeutic action preferably for cardiovascular system of human body, blood system, Digestive tract and immune disease, so Oleum Hippophae is subjected to the great attention of all circles.And owing to have a kind of bitter taste in the sea buckthorn juice, in order to remove this taste, when producing sea buckthorn juice, people add a large amount of seasonings therein, not only can not remove this taste fully, also destroyed the natural nutrient component of fruit juice, so that the popularization of sea buckthorn juice be restricted.
The purpose of this invention is to provide a kind of production technique of making vinegar of Fructus Hippophae, this vinegar not only can be used as a kind of condiment vinegar and uses, simultaneously can be used to modulate organic acid beverage, to overcome existing deficiency in the prior art, sea buckthorn resources is utilized more fully, for people provide a kind of nutrition abundant more seasonings or new type drink nutritious, palatable taste, production technique is simple simultaneously simultaneously, and cost is low.
The object of the present invention is achieved like this: it is raw material with the Fructus Hippophae, through squeeze the juice, technology such as fermentation is made, its concrete manufacture craft is: one, squeeze the juice, send into juice extractor after Fructus Hippophae is cleaned and squeeze out juice and incorporate into and in the whizzer pulp is separated with juice; Two, according to ordinary method bacterial classification is carried out enlarged culturing; Three, fermentation, add bacillus aceticus nutrient solution 80-110kg in fruit juice per ton, and fruit juice per ton adds the 20-60Kg edible ethanol as auxiliary material, temperature is controlled at 30-32 ℃ and ferments to the acetic acid degree and reach desired value, stop fermentation, at room temperature static parked one month.
It is edible that the present invention can be used as seasoned vinegar, also can water, honey etc. is modulated into beverage and drinks.
The present invention utilizes Fructus Hippophae as raw material, and technology is made sea-buckthorn vinegar by fermentation, has following advantage:
1, owing to contains a large amount of various VITAMIN and trace element in the Fructus Hippophae, and containing a large amount of SOD, is example with the vitamins C, and its content is 800-850mg/100g, be date 2-2.5 doubly, the 2-3 of Chinese goosebeery doubly, so nutritious with this edible vinegar of making.2, the present invention adopts the sea-buckthorn vinegar that the method for fermentation is produced, and has changed the taste of sea buckthorn juice in the process of fermentation, has removed bitter taste wherein, makes sea-buckthorn smell of vinegar road good to eat.3, because the present invention carries out fermentative processing with common fruit juice, become organic acid beverage, make nutritive value of the present invention and absorption by human body ability be further enhanced.
The present invention is further detailed explanation below in conjunction with embodiment.
Embodiment one
One, produces fruit juice
Fructus Hippophae is cleaned up, send into the juice extractor squeezing, go out juice, in whizzer, fruit juice is separated with pulp, go out finished juice.
Two, zymophyte is cultivated processing
1, at first carry out the liquid culture of bacillus aceticus in triangular flask, temperature is controlled at 30-32 ℃, and the time is at 72 hours, oxygen supply on bottle swingging machine;
2, carry out fluid enlargement culture in Ka Shi jar (canister), temperature is controlled at 30-32 ℃, and the time was carried out oxygen supply at 72 hours on bottle swingging machine;
2, carry out in middle jar, the time is 72 hours, and temperature is 30 degree, and the ventilation oxygen supply can add an amount of sugar, has a liking for usefulness for bacillus, and this moment, the work of bacillus enlarged culturing was finished.
Three, fermenting process
In open tank, edible ethanol (95 degree) 60Kg will be added in 1 ton of sea buckthorn juice, zymophyte nutrient solution 110Kg, temperature is controlled at 30 ℃, uses the compressor oxygen supply, through fermentation in about 120 hours, constantly sea buckthorn juice is detected during the fermentation,, stop operation when acidity reaches 6 when spending, filter, deposit in greatly jar, static depositing when one month (back ferment processing) goes out jar carried out secondary filtration, carry out aseptically process condiment vinegar.
Embodiment two
One, produces fruit juice
Fructus Hippophae is cleaned up, send into the juice extractor squeezing, go out juice, in whizzer, fruit juice is separated with pulp, go out finished juice.Two, zymophyte is handled
1, at first carry out the liquid culture of bacillus aceticus in triangular flask, temperature is controlled at 30-32 ℃, and the time is at 72 hours, oxygen supply on bottle swingging machine;
2, carry out fluid enlargement culture in Ka Shi jar (canister), temperature is controlled at 30-32 ℃, and the time was carried out oxygen supply at 72 hours on bottle swingging machine;
2, carry out in middle jar, the time is 72 hours, and temperature is 30 degree, and the ventilation oxygen supply can add an amount of sugar, has a liking for usefulness for bacillus, and this moment, the work of bacillus enlarged culturing was finished.
Three, fermenting process
In open tank, edible ethanol (95 degree) 20Kg will be added in 1 ton of sea buckthorn juice, zymophyte nutrient solution 80Kg, temperature is controlled at 32 ℃, uses the compressor oxygen supply, constantly sea buckthorn juice is detected during the fermentation, when acidity reaches 2 when spending, stop operation, filter, deposit big jar in, static depositing when one month (back ferment handle) goes out jar carried out secondary filtration, and the honey that adds 4-5 times of mineral water and 20% transfers to the taste appropriateness, the sea-buckthorn vinegar beverage.
Claims (1)
1, sea-buckthorn vinegar is characterized in that it comprises following making step: one, squeeze the juice, send into juice extractor after Fructus Hippophae is cleaned and squeeze out juice and incorporate in the whizzer pulp is separated with juice; Two, according to ordinary method bacterial classification is carried out enlarged culturing; Three, fermentation, add bacillus aceticus nutrient solution 80-110kg in fruit juice per ton, and fruit juice per ton adds the 20-60Kg edible ethanol as auxiliary material, temperature is controlled at 30-32 ℃ and ferments to the acetic acid degree and reach desired value, stop fermentation, at room temperature static parked one month.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN99112644A CN1081234C (en) | 1999-01-21 | 1999-01-21 | Sea-buckthorn vinegar |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN99112644A CN1081234C (en) | 1999-01-21 | 1999-01-21 | Sea-buckthorn vinegar |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1232084A CN1232084A (en) | 1999-10-20 |
| CN1081234C true CN1081234C (en) | 2002-03-20 |
Family
ID=5275930
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN99112644A Expired - Fee Related CN1081234C (en) | 1999-01-21 | 1999-01-21 | Sea-buckthorn vinegar |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1081234C (en) |
Families Citing this family (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101323830B (en) * | 2007-10-17 | 2012-06-27 | 新疆庄子实业有限公司 | Safflower seabuckthorn vinegar oral liquid and preparation thereof |
| CN104041893B (en) * | 2014-04-11 | 2015-11-25 | 上海普缇康生物技术有限公司 | A kind of production method of the sea-buckthorn liquid that ferments |
| CN104000260B (en) * | 2014-06-23 | 2015-07-22 | 陈智辉 | Method for preparing sea-buckthorn jaboticaba fruit vinegar carbonated beverage |
| CN104116109B (en) * | 2014-08-02 | 2015-09-23 | 顾祥茂 | A kind of preparation method of fructus hippophae vinegar beverage |
| CN105695296B (en) * | 2016-04-11 | 2018-08-14 | 山西梁汾醋业有限公司 | It is a kind of richness potassium and flavones sea-buckthorn fruit grain vinegar preparation method |
| CN106085783A (en) * | 2016-06-18 | 2016-11-09 | 侯荣山 | The production method of sea-buckthorn tea vinegar beverage |
| CN110669628A (en) * | 2019-10-25 | 2020-01-10 | 孙博琳 | Seabuckthorn fruit cooking vinegar and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1097830A (en) * | 1993-07-19 | 1995-01-25 | 郭祥金 | Large impulsive force universal toilet flushing device |
-
1999
- 1999-01-21 CN CN99112644A patent/CN1081234C/en not_active Expired - Fee Related
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1097830A (en) * | 1993-07-19 | 1995-01-25 | 郭祥金 | Large impulsive force universal toilet flushing device |
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| Publication number | Publication date |
|---|---|
| CN1232084A (en) | 1999-10-20 |
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| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
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| CF01 | Termination of patent right due to non-payment of annual fee |