CN1864556A - Hawthorn acetic acid fermented drink and brewage method thereof - Google Patents
Hawthorn acetic acid fermented drink and brewage method thereof Download PDFInfo
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- CN1864556A CN1864556A CN200610047030.3A CN200610047030A CN1864556A CN 1864556 A CN1864556 A CN 1864556A CN 200610047030 A CN200610047030 A CN 200610047030A CN 1864556 A CN1864556 A CN 1864556A
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- hawthorn
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- enzymolysis
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- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 title claims abstract description 110
- 235000009917 Crataegus X brevipes Nutrition 0.000 title claims abstract description 72
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 title claims abstract description 72
- 235000009685 Crataegus X maligna Nutrition 0.000 title claims abstract description 72
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 title claims abstract description 72
- 235000009486 Crataegus bullatus Nutrition 0.000 title claims abstract description 72
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 title claims abstract description 72
- 235000009682 Crataegus limnophila Nutrition 0.000 title claims abstract description 72
- 235000004423 Crataegus monogyna Nutrition 0.000 title claims abstract description 72
- 235000002313 Crataegus paludosa Nutrition 0.000 title claims abstract description 72
- 235000009840 Crataegus x incaedua Nutrition 0.000 title claims abstract description 72
- 238000000034 method Methods 0.000 title claims abstract description 14
- 235000019985 fermented beverage Nutrition 0.000 title claims description 3
- 240000000171 Crataegus monogyna Species 0.000 title 1
- 241001092040 Crataegus Species 0.000 claims abstract description 71
- 238000000855 fermentation Methods 0.000 claims abstract description 34
- 230000004151 fermentation Effects 0.000 claims abstract description 34
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 29
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 26
- 235000013361 beverage Nutrition 0.000 claims abstract description 20
- 230000001954 sterilising effect Effects 0.000 claims abstract description 16
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 16
- 230000007071 enzymatic hydrolysis Effects 0.000 claims abstract 4
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 claims abstract 4
- 238000000605 extraction Methods 0.000 claims abstract 2
- 238000004806 packaging method and process Methods 0.000 claims abstract 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 52
- 239000000052 vinegar Substances 0.000 claims description 17
- 235000021419 vinegar Nutrition 0.000 claims description 17
- 241000894006 Bacteria Species 0.000 claims description 8
- 229930006000 Sucrose Natural products 0.000 claims description 8
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 8
- 230000002255 enzymatic effect Effects 0.000 claims description 8
- 239000005720 sucrose Substances 0.000 claims description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 235000014101 wine Nutrition 0.000 claims description 6
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 5
- 230000001877 deodorizing effect Effects 0.000 claims description 4
- 229920001277 pectin Polymers 0.000 claims description 4
- 235000010987 pectin Nutrition 0.000 claims description 4
- 239000001814 pectin Substances 0.000 claims description 4
- 238000001914 filtration Methods 0.000 claims description 3
- 108090000790 Enzymes Proteins 0.000 claims description 2
- 102000004190 Enzymes Human genes 0.000 claims description 2
- 238000004062 sedimentation Methods 0.000 claims description 2
- 108010059820 Polygalacturonase Proteins 0.000 claims 4
- 108010093305 exopolygalacturonase Proteins 0.000 claims 4
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims 2
- 239000000835 fiber Substances 0.000 claims 2
- 239000013049 sediment Substances 0.000 claims 1
- 238000002156 mixing Methods 0.000 abstract description 7
- 230000035622 drinking Effects 0.000 abstract description 2
- 235000001014 amino acid Nutrition 0.000 abstract 1
- 150000001413 amino acids Chemical class 0.000 abstract 1
- 230000009286 beneficial effect Effects 0.000 abstract 1
- 229920002678 cellulose Polymers 0.000 abstract 1
- 239000001913 cellulose Substances 0.000 abstract 1
- 235000010980 cellulose Nutrition 0.000 abstract 1
- 238000005352 clarification Methods 0.000 abstract 1
- 229930003935 flavonoid Natural products 0.000 abstract 1
- 150000002215 flavonoids Chemical class 0.000 abstract 1
- 235000017173 flavonoids Nutrition 0.000 abstract 1
- 230000036039 immunity Effects 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 150000007524 organic acids Chemical class 0.000 abstract 1
- 235000005985 organic acids Nutrition 0.000 abstract 1
- 235000013619 trace mineral Nutrition 0.000 abstract 1
- 239000011573 trace mineral Substances 0.000 abstract 1
- 229960000583 acetic acid Drugs 0.000 description 24
- 239000000047 product Substances 0.000 description 11
- AEMOLEFTQBMNLQ-BKBMJHBISA-N alpha-D-galacturonic acid Chemical compound O[C@H]1O[C@H](C(O)=O)[C@H](O)[C@H](O)[C@H]1O AEMOLEFTQBMNLQ-BKBMJHBISA-N 0.000 description 7
- 230000001476 alcoholic effect Effects 0.000 description 6
- 238000012856 packing Methods 0.000 description 6
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 5
- 230000007062 hydrolysis Effects 0.000 description 5
- 238000006460 hydrolysis reaction Methods 0.000 description 5
- 238000000247 postprecipitation Methods 0.000 description 5
- 230000003068 static effect Effects 0.000 description 5
- 238000004519 manufacturing process Methods 0.000 description 4
- 235000021028 berry Nutrition 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 238000001556 precipitation Methods 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 2
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 2
- 229930003944 flavone Natural products 0.000 description 2
- 235000011949 flavones Nutrition 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 235000001466 Ribes nigrum Nutrition 0.000 description 1
- 241001312569 Ribes nigrum Species 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- MDZKJHQSJHYOHJ-UHFFFAOYSA-N crataegolic acid Natural products C1C(O)C(O)C(C)(C)C2CCC3(C)C4(C)CCC5(C(O)=O)CCC(C)(C)CC5C4=CCC3C21C MDZKJHQSJHYOHJ-UHFFFAOYSA-N 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- -1 flavone compounds Chemical class 0.000 description 1
- 150000002212 flavone derivatives Chemical class 0.000 description 1
- 238000013467 fragmentation Methods 0.000 description 1
- 238000006062 fragmentation reaction Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 235000019990 fruit wine Nutrition 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 230000010354 integration Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- MDZKJHQSJHYOHJ-LLICELPBSA-N maslinic acid Chemical compound C1[C@@H](O)[C@H](O)C(C)(C)[C@@H]2CC[C@@]3(C)[C@]4(C)CC[C@@]5(C(O)=O)CCC(C)(C)C[C@H]5C4=CC[C@@H]3[C@]21C MDZKJHQSJHYOHJ-LLICELPBSA-N 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000019192 riboflavin Nutrition 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 239000002151 riboflavin Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 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)
- Medicines Containing Plant Substances (AREA)
Abstract
本发明涉及利用山楂果酿造醋酸饮料及其酿造方法。饮料中富含山楂黄酮、有机酸、氨基酸、纤维素、微量元素等营养物质，尤其是饮料中含有的醋酸，经常饮用可以提高人体醋酸摄入量，提高人体免疫力，有益健康。酿造方法是将山楂破碎、生物酶解、澄清、酒精发酵或酒精浸提、醋酸发酵、勾兑、杀菌、包装酿造成山楂醋酸附件饮料。The invention relates to the brewing of acetic acid beverage by hawthorn fruit and its brewing method. The beverage is rich in nutrients such as hawthorn flavonoids, organic acids, amino acids, cellulose, and trace elements, especially the acetic acid contained in the beverage. Regular drinking can increase the intake of acetic acid in the human body, improve human immunity, and is beneficial to health. The brewing method comprises the following steps: crushing hawthorn, biological enzymatic hydrolysis, clarification, alcohol fermentation or alcohol extraction, acetic acid fermentation, blending, sterilization, packaging and brewing into the hawthorn acetic acid accessory drink.
Description
Technical field
The present invention relates to beverage and preparation method thereof, more specifically to a kind of Hawthorn Vinegar acid beverage and brewing method thereof of novelty.
Background technology
Hawthorn is a kind of temperate zone deciduous plant of integration of drinking and medicinal herbs, be the distinctive fruit tree of China, hawthorn is nutritious, contain protein, fat, carbohydrate, calcium, phosphorus, iron, carrotene, thioflavin, riboflavin, niacin, crataegolic acid, citric acid, vitamin third gradegrade C composition, in wherein every hectogram fruit, 85 milligrams of calcics account for first in the various fruits; The content of vitamin C is Duoed more than 17 times than apple; Also be rich in the biological flavone compounds that can not self synthesize in the human body, be called for short flavone of hawthorn fruit.Cause and effect contains materials such as haematochrome and pectin, is more suitable for being processed into haw flakes, haw jelly, preserved fruit, candied haws on a stick, haw pulp, can, preserved fruit, haw sheet etc.Traditional handicraft the pectic substance precipitation occurs easily with opaque products such as the clear juice of hawthorn system hawthorn, hawthorn clear-juice beverage, Hawthorn Fruit Wine, perplexs the development of enterprise always.The serial haw product is domestic also not to have larger processing enterprise, and hawthorn is the local product that China has characteristic, and the resources advantage that we will make full use of China becomes product advantage, creates bigger value.
The inventor has applied for " method for making of cassis fruit vinegar " in 1992, publication number is: 1066466; Applied for " method for making of fruit acetic acid beverage " patent application to State Patent Office in 2000, publication number is CN1318325A, more than two project disclosure of the Invention the fruit method of producing fruit vinegar and acetic acid beverage through secondary fermentation, its process adopts traditional zymotechnique technology substantially, through our research and knowhow for over ten years, utilize original production technology to produce the Hawthorn Vinegar acid beverage and exist the pectin content height, beverage precipitates in the shelf-life easily, the production and selling of puzzlement enterprise.
Summary of the invention
The purpose of this invention is to provide a kind of modern biology enzyme and handle the haw berry technology, obtained the hawthorn enzymolysis fruit juice of comparatively desirable chemical stability, carry out alcoholic fermentation or alcohol infuse again, carry out acetic fermentation again, produce the new method of Hawthorn Vinegar acid beverage.
The present invention possesses following advantage compared to existing technology: with short production cycle, shortened hundred times with original technology, whole process of production is carried out in airtight container, do not pollute, the material of the easy precipitation of the pectic substance in the hawthorn, extract away in juice processing technology by pectase, reduce the former wine sedimentation time, kept original fruit fragrance and style, do not destroyed the nutritional labeling of hawthorn, product is as clear as crystal, fruital is outstanding, and is nutritious, pure taste, pleasant agreeable to the taste, be the new high-tech product in the beverage.
Method of the present invention can reach by following measures:
1, the sorting of haw berry and fragmentation
After hawthorn cleaned, become the 3-5 lobe, place enzymatic vessel with crusher in crushing;
2, biological enzymolysis
The weight that adds water is 1 to 1 for the ratio with weight really; Be heated to 35-50 ℃; Add pectase 40-150 milliliter/1000 kilograms of haw berry oars, the pectic substance in the hawthorn, cellulosic are decomposed; Enzymolysis time 60-120 minute;
3, secondary enzymolysis, precipitation
Enzymolysis juice is pumped in the settling tank, add pectase 10-50 milliliter/1000 kilograms of hawthorn enzymolysis juice again, carry out secondary enzymolysis, hydrolysis temperature 30-50 ℃; Mixed the back static 8-24 hour;
4, filter
The haw juice of enzymolysis post precipitation is filtered with diatomite filter, be hawthorn enzymolysis juice;
5, alcoholic fermentation
Get hawthorn enzymolysis juice adding one thousandth brewer's dried yeast and carry out alcoholic fermentation;
6, acetic fermentation
It is 5-8% that the former wine of hawthorn after the fermentation is diluted to alcohol content; Add acetic acid bacteria strain 5% and carry out acetic fermentation, when acetic acid content stops fermentation during for 5-7%, 121 ℃ of instantaneous sterilizations are haw fruit vinegar;
7, blending, sterilization, packing
With 10-50ml/100ml enzymolysis haw juice, sucrose 5-12g/100ml is with containing acetic acid 0.2-0.8ml/100ml in the adjustment of the haw fruit vinegar after the fermentation beverage during blending; After filtration, 121 ℃ of instantaneous sterilizations, packing is finished product.
Also can call in the haw juice behind the enzymolysis after filtering in the above-mentioned technology and substitute alcoholic fermentation with 70% deodorizing alcohol, carry out lixiviate, making hawthorn enzymolysis juice alcohol content is 18-20%, makes the alcohol extractive juice, and it is 5-8% that the former wine of hawthorn that the alcohol extractive juice is made is diluted to alcohol content; Add acetic acid bacteria strain 5% and carry out acetic fermentation, when acetic acid content stops fermentation during for 5-7%, 121 ℃ of instantaneous sterilizations are haw fruit vinegar;
The specific embodiment
Embodiment 1
After 10 tons of hawthorn are cleaned, become the 3-5 lobe, place enzymatic vessel with crusher in crushing; Add 10 tons in water; Be heated to 35 ℃; Add 400 milliliters of pectases, to the pectic substance in the hawthorn, cellulosic enzymolysis; Enzymolysis time 60 minutes; Enzymolysis juice is pumped in the settling tank, add 100 milliliters of pectases again, carry out secondary enzymolysis, 30 ℃ of hydrolysis temperatures in hawthorn enzymolysis juice; Mixed the back static 8 hours; The haw juice of enzymolysis post precipitation is filtered with diatomite filter, be hawthorn enzymolysis juice; Get hawthorn enzymolysis juice adding one thousandth brewer's dried yeast and carry out alcoholic fermentation; It is 5% that the former wine of hawthorn after the fermentation is diluted to alcohol content; Add acetic acid bacteria strain 5% and carry out acetic fermentation, stop fermentation when acetic acid content is 5%, 121 ℃ of instantaneous sterilizations are haw fruit vinegar; With 10ml/100ml enzymolysis haw juice, sucrose 5g/100ml is with containing acetic acid 0.2ml/100ml in the adjustment of the haw fruit vinegar after the fermentation beverage during blending; Through 121 ℃ of instantaneous sterilizations, packing is finished product.
Embodiment 2
After 5 tons of hawthorn are cleaned, become the 3-5 lobe, place enzymatic vessel with crusher in crushing; Add 5 tons in water; Be heated to 50 ℃; Add 750 milliliters of pectases, to the pectic substance in the hawthorn, cellulosic enzymolysis; Enzymolysis time 120 minutes; Enzymolysis juice is pumped in the settling tank, add 250 milliliters of pectases again, carry out secondary enzymolysis, 50 ℃ of hydrolysis temperatures in hawthorn enzymolysis juice; Mixed the back static 24 hours; The haw juice of enzymolysis post precipitation is filtered with diatomite filter, be hawthorn enzymolysis juice; Get hawthorn enzymolysis juice adding one thousandth brewer's dried yeast and carry out alcoholic fermentation; It is 8% that the former wine of hawthorn after the fermentation is diluted to alcohol content; Add acetic acid bacteria strain 5% and carry out acetic fermentation, stop fermentation when acetic acid content is 7%, 121 ℃ of instantaneous sterilizations are haw fruit vinegar; With 50ml/100ml enzymolysis haw juice, sucrose 12g/100ml is with containing acetic acid 0.8ml/100ml in the adjustment of the haw fruit vinegar after the fermentation beverage during blending; Through 121 ℃ of instantaneous sterilizations, packing is finished product.
Embodiment 3
After 5 tons of hawthorn are cleaned, become the 3-5 lobe, place enzymatic vessel with crusher in crushing; Add 5 tons in water; Be heated to 50 ℃; Add 750 milliliters of pectases, to the pectic substance in the hawthorn, cellulosic enzymolysis; Enzymolysis time 120 minutes; Enzymolysis juice is pumped in the settling tank, add 250 milliliters of pectases again, carry out secondary enzymolysis, 50 ℃ of hydrolysis temperatures in hawthorn enzymolysis juice; Mixed the back static 24 hours; The haw juice of enzymolysis post precipitation is filtered with diatomite filter, be hawthorn enzymolysis juice; Call in the haw juice behind the enzymolysis with 70% deodorizing alcohol and to carry out lixiviate, making hawthorn enzymolysis juice alcohol content is 20%, makes the alcohol extractive juice, and it is 5% that the alcohol extractive juice is diluted to alcohol content; Add acetic acid bacteria strain 5% and carry out acetic fermentation, stop fermentation when acetic acid content is 7%, 121 ℃ of instantaneous sterilizations are haw fruit vinegar; With 50ml/100ml enzymolysis haw juice, sucrose 12g/100ml is with containing acetic acid 0.8ml/100ml in the adjustment of the haw fruit vinegar after the fermentation beverage during blending; Through 121 ℃ of instantaneous sterilizations, packing is finished product.
Embodiment 4
After 10 tons of hawthorn are cleaned, become the 3-5 lobe, place enzymatic vessel with crusher in crushing; Add 10 tons in water; Be heated to 35 ℃; Add 400 milliliters of pectases, to the pectic substance in the hawthorn, cellulosic enzymolysis; Enzymolysis time 60 minutes; Enzymolysis juice is pumped in the settling tank, add 100 milliliters of pectases again, carry out secondary enzymolysis, 30 ℃ of hydrolysis temperatures in hawthorn enzymolysis juice; Mixed the back static 8 hours; The haw juice of enzymolysis post precipitation is filtered with diatomite filter, be hawthorn enzymolysis juice; Call in the haw juice behind the enzymolysis with 70% deodorizing alcohol and to carry out lixiviate, making hawthorn enzymolysis juice alcohol content is 18%, makes the alcohol extractive juice, and it is 8% that the alcohol extractive juice is diluted to alcohol content; Add acetic acid bacteria strain 5% and carry out acetic fermentation, stop fermentation when acetic acid content is 5%, 121 ℃ of instantaneous sterilizations are haw fruit vinegar; With 10ml/100ml enzymolysis haw juice, sucrose 5g/100ml is with containing acetic acid 0.2ml/100ml in the adjustment of the haw fruit vinegar after the fermentation beverage during blending; Through 121 ℃ of instantaneous sterilizations, packing is finished product.
Claims (3)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2006100470303A CN100389687C (en) | 2006-06-22 | 2006-06-22 | Hawthorn acetic acid fermented drink and brewage method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2006100470303A CN100389687C (en) | 2006-06-22 | 2006-06-22 | Hawthorn acetic acid fermented drink and brewage method thereof |
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| Publication Number | Publication Date |
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| CN1864556A true CN1864556A (en) | 2006-11-22 |
| CN100389687C CN100389687C (en) | 2008-05-28 |
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| Application Number | Title | Priority Date | Filing Date |
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| CNB2006100470303A Expired - Fee Related CN100389687C (en) | 2006-06-22 | 2006-06-22 | Hawthorn acetic acid fermented drink and brewage method thereof |
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| CN (1) | CN100389687C (en) |
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102273691A (en) * | 2011-07-05 | 2011-12-14 | 大连工业大学 | Hawthorn fruit flesh and juice acetic acid beverage, and preparation method thereof |
| CN101411534B (en) * | 2008-11-15 | 2012-07-04 | 宋玉秀 | Technique for producing haw fruit vinegar |
| CN103907987A (en) * | 2014-04-01 | 2014-07-09 | 天地壹号饮料股份有限公司 | Method for preparing hawthorn fruit vinegar beverage by continuously fermenting various mixed strains |
| CN104116103A (en) * | 2014-07-02 | 2014-10-29 | 开平市绿洲食品有限公司 | Natural dried orange peel-hawthorn vinegar and manufacturing method thereof |
| CN104328022A (en) * | 2014-10-31 | 2015-02-04 | 天地壹号饮料股份有限公司 | Peracid hawthorn vinegar as well as plant drink containing hawthorn vinegar and preparation method of peracid hawthorn vinegar |
| CN104856158A (en) * | 2015-05-01 | 2015-08-26 | 侯荣山 | Preparation method of hawthorn vinegar beverage |
| CN106367290A (en) * | 2016-08-25 | 2017-02-01 | 陈才佳 | Fermenting brewing method of fructus crataegi cuneatae vinegar |
| CN106811391A (en) * | 2017-03-27 | 2017-06-09 | 广东石油化工学院 | A kind of preparation method of hawthorn hill gooseberry compound fruit vinegar |
| CN107164204A (en) * | 2017-07-17 | 2017-09-15 | 济源市王屋山石匣醋厂 | A kind of brewage process of Hawthorn Vinegar |
| CN109943460A (en) * | 2019-05-05 | 2019-06-28 | 承德红源果业有限公司 | A kind of fermentation process of full juice haw fruit vinegar |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1204476A (en) * | 1997-07-03 | 1999-01-13 | 詹士坚 | Haw fermented acetic acid beverage and method for production |
| CN100420396C (en) * | 2005-08-18 | 2008-09-24 | 闫斌 | A kind of hawthorn fruit vinegar beverage and its production process |
-
2006
- 2006-06-22 CN CNB2006100470303A patent/CN100389687C/en not_active Expired - Fee Related
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101411534B (en) * | 2008-11-15 | 2012-07-04 | 宋玉秀 | Technique for producing haw fruit vinegar |
| CN102273691A (en) * | 2011-07-05 | 2011-12-14 | 大连工业大学 | Hawthorn fruit flesh and juice acetic acid beverage, and preparation method thereof |
| CN103907987A (en) * | 2014-04-01 | 2014-07-09 | 天地壹号饮料股份有限公司 | Method for preparing hawthorn fruit vinegar beverage by continuously fermenting various mixed strains |
| CN104116103A (en) * | 2014-07-02 | 2014-10-29 | 开平市绿洲食品有限公司 | Natural dried orange peel-hawthorn vinegar and manufacturing method thereof |
| CN104328022A (en) * | 2014-10-31 | 2015-02-04 | 天地壹号饮料股份有限公司 | Peracid hawthorn vinegar as well as plant drink containing hawthorn vinegar and preparation method of peracid hawthorn vinegar |
| CN104328022B (en) * | 2014-10-31 | 2016-08-17 | 天地壹号饮料股份有限公司 | A kind of peracid Hawthorn Vinegar and the plant beverage comprising this Hawthorn Vinegar and preparation method thereof |
| CN104856158A (en) * | 2015-05-01 | 2015-08-26 | 侯荣山 | Preparation method of hawthorn vinegar beverage |
| CN106367290A (en) * | 2016-08-25 | 2017-02-01 | 陈才佳 | Fermenting brewing method of fructus crataegi cuneatae vinegar |
| CN106811391A (en) * | 2017-03-27 | 2017-06-09 | 广东石油化工学院 | A kind of preparation method of hawthorn hill gooseberry compound fruit vinegar |
| CN107164204A (en) * | 2017-07-17 | 2017-09-15 | 济源市王屋山石匣醋厂 | A kind of brewage process of Hawthorn Vinegar |
| CN109943460A (en) * | 2019-05-05 | 2019-06-28 | 承德红源果业有限公司 | A kind of fermentation process of full juice haw fruit vinegar |
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