CN106754232A - Syringa reticulata var mandshurica vinegar - Google Patents
Syringa reticulata var mandshurica vinegar Download PDFInfo
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- CN106754232A CN106754232A CN201710163424.3A CN201710163424A CN106754232A CN 106754232 A CN106754232 A CN 106754232A CN 201710163424 A CN201710163424 A CN 201710163424A CN 106754232 A CN106754232 A CN 106754232A
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- vinegar
- syringa reticulata
- reticulata var
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- mandshurica
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
- C12J1/04—Vinegar; Preparation or purification thereof from alcohol
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
- C12J1/08—Addition of flavouring ingredients
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- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses syringa reticulata var mandshurica vinegar and preparation method thereof, raw material includes syringa reticulata var mandshurica, pure water, citric acid, honey, white granulated sugar, edible alcohol, preparation method includes being extracted syringa reticulata var mandshurica with pure water, addition PVPP is clarified, with honey, white granulated sugar, citric acid sugar addition, acidity, it is added in zymotic fluid after fruit wine yeast is activated, carry out alcoholic fermentation, fermented type syringa reticulata var mandshurica dinner party with singsong girls in attendance is obtained, or directly leaching liquor is adjusted to addition edible alcohol the syringa reticulata var mandshurica dinner party with singsong girls in attendance of 8 ° of spirituosity 6 °.Activation or cultured acetic acid bacteria seed liquor are added in above-mentioned syringa reticulata var mandshurica dinner party with singsong girls in attendance carries out acetic fermentation, obtain syringa reticulata var mandshurica vinegar, ageing more than 1 month, carries out pol, acidity to original vinegar and adjusts using white granulated sugar and pure water, is prepared into syringa reticulata var mandshurica condiment vinegar and beverage vinegar.
Description
Technical field
The present invention relates to vinegar technology and brewing technology, more particularly to a kind of flowers vinegar brewing technique.
Background technology
Traditionally, syringa reticulata var mandshurica is used after drying as tea-drinking, and also useful syringa reticulata var mandshurica is steamed with cereal mixed fermentation
Evaporate production high spirit.
Syringa reticulata var mandshurica, alias：White lilac.Oleaceae Genus Syringa, defoliation small arbor, plant height is up to 10 meters.Bark purplish grey, slightly
It is rough, there is crackle, glossy, hole skin canescence.Happiness is warm and humid, cold-resistant.It is mainly distributed on China northeast, North China and northwest.Early summer opens
Flower, gives off a strong fragrance.Syringa reticulata var mandshurica, leaf have refreshing and brain nourishing, relax the muscles and stimulate the blood circulation, anti-aging, the special efficacy promoted longevity.
Syringa reticulata var mandshurica flower prod is more rare in the market, only syringa reticulata flower tea, and syringa reticulata var mandshurica vinegar of the present invention is
In the market product blank.
The content of the invention
The technical problem to be solved in the present invention is to provide a kind of nutrition and health care and has the sudden and violent Martin of fermented type of natural flower aroma
Fragrant flower vinegar.
To solve the above problems, syringa reticulata var mandshurica vinegar of the present invention, it is characterised in that：Syringa reticulata var mandshurica vinegar has condiment
Two kinds of vinegar and beverage vinegar, brewing condiment vinegar raw material includes syringa reticulata var mandshurica, pure water, honey, white granulated sugar and edible alcohol, brews
Beverage vinegar raw material includes syringa reticulata var mandshurica, pure water, honey and white granulated sugar, wherein：The ratio of honey and white granulated sugar is in raw material
1:10-1:20, two kinds of vinegar color and lusters are in pale yellow, golden yellow, buff, fragrant with the syringa reticulata var mandshurica fragrance of a flower and vinegar.
Described syringa reticulata var mandshurica vinegar, it is characterised in that：Acetic fermentation liquid and preparation method thereof includes two kinds.
Described syringa reticulata var mandshurica vinegar, it is characterised in that：A kind of preparation method is by fresh syringa reticulata var mandshurica and pure water
According to 1:5-1:30 ratios are filtered after extracting at normal temperatures 24 hours, add the Italy of 0.3-0.7g/L（Enartis）Ying Na
Supreme Being's Si brand PVPP is clarified, and adjusts the pol of leaching liquor after filtering with honey, white granulated sugar, citric acid
And acidity, make 1L leaching liquors sugar content for 105g-170g, pH value is adjusted between 3.5-3.8, and 0.5-1g is added by 1L zymotic fluids
Fruit wine yeast carries out alcoholic fermentation, and temperature control is at 20 DEG C -28 DEG C.Filtered when residual sugar is down to below 4g/L, obtained sudden and violent
Martin's fragrant flower wine, as beverage vinegar zymotic fluid.
Described syringa reticulata var mandshurica vinegar, it is characterised in that：Another preparation method is according to the extraction described in method one, clear
Clearing method prepares syringa reticulata var mandshurica leaching liquor, directly adds white wine or edible alcohol, honey and white granulated sugar, makes leaching liquor alcoholic strength
It is 5o-8o, containing sugar 5%, as condiment vinegar fermentation liquid.
Described syringa reticulata var mandshurica vinegar, it is characterised in that：Added through overactivation or three in syringa reticulata var mandshurica vinegar fermentation liquid
The cultured acetic acid bacteria seed liquor 6%-8% of level, carries out acetic fermentation, temperature control at 28 DEG C -34 DEG C, when acetic acid content reaches 5%
Above, terminate when acetic acid is not further added by, addition 0.5-1g/L bentonite carries out clarification filtration, and ageing more than 1 month obtains sudden and violent Martin
Fragrant flower original vinegar.
Described syringa reticulata var mandshurica vinegar, it is characterised in that：Pol, acidity are carried out to original vinegar using white granulated sugar and pure water to adjust
It is whole, it is prepared into syringa reticulata var mandshurica condiment vinegar and beverage vinegar.Bottled using conventional filling sterilizing method, sterilizing, thus obtaining the product into
Product, are 3.5-5% into flavouring vinegar acetic acid content, and beverage vinegar acetic acid is 0.1-0.5%, and color and luster is in pale yellow, golden yellow, buff,
It is fragrant with the syringa reticulata var mandshurica fragrance of a flower and vinegar.
The positive effect of the present invention, with natural plants syringa reticulata var mandshurica fresh flower as raw material, using liquid-state fermentation technology, remains
The color of syringa reticulata var mandshurica and other nutritional ingredients, particularly add honey and play the raising fragrance of a flower and the composition that has additional nutrients
Effect, is the condiment vinegar and beverage vinegar of a kind of new local flavor.
Specific embodiment
A kind of syringa reticulata var mandshurica vinegar of example 1, it is characterised in that：By fresh syringa reticulata var mandshurica and pure water according to 1:20 ratios
Example filtered after extraction 24 is small, and the PVPP for adding 0.5g/L is clarified, and honey, white sand are used after filtering
Sugar, citric acid adjust the pol and acidity of leaching liquor, make 1L leaching liquors sugar content for 105g, and pH value is adjusted between 3.5-3.8,
Alcoholic fermentation is carried out by 1L zymotic fluids addition 0.5g fruit wine yeasts, temperature control is at 20 DEG C -28 DEG C.When residual sugar is down to below 4g/L
Shi Jinhang is filtered, and obtains syringa reticulata var mandshurica dinner party with singsong girls in attendance.
Added in syringa reticulata var mandshurica dinner party with singsong girls in attendance through the good acetic acid bacteria seed liquor 6% of overactivation or third stage culture, carry out acetic acid hair
Ferment, temperature control terminate when more than 5%, acetic acid is not further added by 28 DEG C -34 DEG C when acetic acid content reaches, and adds 0.5g/L bentonite
Clarification filtration is carried out, ageing 1 month obtains syringa reticulata var mandshurica original vinegar.
Pol, acidity are carried out to original vinegar using white granulated sugar and pure water to adjust, and are prepared into syringa reticulata var mandshurica flower beverage vinegar, beverage
Vinegar acetic acid content is 0.1-0.5%, and sugared content is 8-10%.Bottled using conventional filling sterilizing method, sterilizing, thus obtaining the product is arrived
Finished product.
A kind of syringa reticulata var mandshurica vinegar of example 2, it is characterised in that：By fresh syringa reticulata var mandshurica and pure water according to 1:5 ratios
Filtered after carrying out extraction 24 hours, the PVPP for adding 0.7g/L is clarified, and edible wine is added after filtering
Essence, honey and white granulated sugar, make leaching liquor alcoholic strength for 5o-8o, containing sugar 5%, as condiment vinegar fermentation liquid.
Added in zymotic fluid through the good acetic acid bacteria seed liquor 8% of overactivation or third stage culture, carry out acetic fermentation, temperature
Control terminate when more than 5%, acetic acid is not further added by 28 DEG C -34 DEG C when acetic acid content is reached, and addition 1g/L bentonite is clarified
Filtering, ageing 1 month obtains syringa reticulata var mandshurica original vinegar.
Acidity adjustment is carried out to original vinegar using pure water, syringa reticulata var mandshurica condiment vinegar is prepared into, contained into flavouring vinegar acetic acid
It is 3.5-5% to measure.Bottled using conventional filling sterilizing method, sterilizing, thus obtaining the product to finished product.
Claims (4)
1. syringa reticulata var mandshurica vinegar, preparation method has two kinds, and one is beverage vinegar preparation method, including syringa reticulata var mandshurica extraction, clarification,
Pol and acidity adjustment, alcoholic fermentation, acetic fermentation, clarification, ageing, allocating technology process；Two is condiment vinegar preparation method, bag
Include syringa reticulata var mandshurica extraction, clarification, alcoholic strength and pol adjustment, acetic fermentation, clarification, ageing, allocating technology process, its feature
It is：Syringa reticulata var mandshurica vinegar has beverage vinegar and condiment vinegar, and the raw material for preparing beverage vinegar includes syringa reticulata var mandshurica, pure water, honey
And white granulated sugar, prepare condiment vinegar raw material include syringa reticulata var mandshurica, pure water, honey, white granulated sugar and edible alcohol, two kinds of vinegar colors
Pool is in pale yellow, golden yellow, buff, fragrant with the syringa reticulata var mandshurica fragrance of a flower and vinegar, and beverage vinegar acetic acid content is 0.1-0.5%, condiment vinegar
Acetic acid content is 3.5-5%.
2. syringa reticulata var mandshurica vinegar according to claim 1, it is characterised in that：By fresh syringa reticulata var mandshurica and pure water according to
1:5-1:30 ratios are extracted 24 hours at normal temperatures, and syringa reticulata var mandshurica leaching liquor is prepared into after filtering.
3. syringa reticulata var mandshurica vinegar according to claim 1, it is characterised in that：0.3- is added in syringa reticulata var mandshurica leaching liquor
After the PVPP of 0.7g/L is clarified, then carry out alcoholic fermentation or directly addition edible alcohol and white
Wine.
4. syringa reticulata var mandshurica vinegar according to claim 1, it is characterised in that：Beverage vinegar adds honey before alcoholic fermentation,
The ratio of honey and white granulated sugar is 1:10-1:20, honey can improve the fragrance of a flower.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710163424.3A CN106754232A (en) | 2017-03-19 | 2017-03-19 | Syringa reticulata var mandshurica vinegar |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201710163424.3A CN106754232A (en) | 2017-03-19 | 2017-03-19 | Syringa reticulata var mandshurica vinegar |
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| CN106754232A true CN106754232A (en) | 2017-05-31 |
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| CN201710163424.3A Pending CN106754232A (en) | 2017-03-19 | 2017-03-19 | Syringa reticulata var mandshurica vinegar |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107354080A (en) * | 2017-08-29 | 2017-11-17 | 广西仙珠食品有限公司 | A kind of preparation method of rose Chinese yam vinegar |
| CN107354081A (en) * | 2017-08-29 | 2017-11-17 | 广西仙珠食品有限公司 | A kind of preparation method of sweet osmanthus mulberries fruit vinegar |
| CN107446792A (en) * | 2017-08-29 | 2017-12-08 | 广西仙珠食品有限公司 | A kind of preparation method of Jasmine apple vinegar |
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| CN1904026A (en) * | 2006-07-31 | 2007-01-31 | 杜宝海 | Brewing technology of pear drink vinegar |
| CN101113404A (en) * | 2007-08-01 | 2008-01-30 | 陈士民 | Preparation method of apple vinegar |
| CN102178315A (en) * | 2011-04-02 | 2011-09-14 | 广西钦州玛氏食品有限公司 | Dragon fruit flower vinegar and production method thereof |
| CN102408977A (en) * | 2011-07-07 | 2012-04-11 | 甘肃五山池黄酒有限责任公司 | Piteguo vinegar, fruit vinegar beverage and preparation method thereof |
| CN102876558A (en) * | 2012-09-28 | 2013-01-16 | 河北科技师范学院 | Rose vinegar |
| CN104031816A (en) * | 2014-05-28 | 2014-09-10 | 河南科技大学 | Processing method of fermented peony flower vinegar |
| CN104818182A (en) * | 2015-03-26 | 2015-08-05 | 黑龙江省带岭林业科学研究所 | Fermentation type syringa reticulata wine and preparation method thereof |
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2017
- 2017-03-19 CN CN201710163424.3A patent/CN106754232A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1904026A (en) * | 2006-07-31 | 2007-01-31 | 杜宝海 | Brewing technology of pear drink vinegar |
| CN101113404A (en) * | 2007-08-01 | 2008-01-30 | 陈士民 | Preparation method of apple vinegar |
| CN102178315A (en) * | 2011-04-02 | 2011-09-14 | 广西钦州玛氏食品有限公司 | Dragon fruit flower vinegar and production method thereof |
| CN102408977A (en) * | 2011-07-07 | 2012-04-11 | 甘肃五山池黄酒有限责任公司 | Piteguo vinegar, fruit vinegar beverage and preparation method thereof |
| CN102876558A (en) * | 2012-09-28 | 2013-01-16 | 河北科技师范学院 | Rose vinegar |
| CN104031816A (en) * | 2014-05-28 | 2014-09-10 | 河南科技大学 | Processing method of fermented peony flower vinegar |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107354080A (en) * | 2017-08-29 | 2017-11-17 | 广西仙珠食品有限公司 | A kind of preparation method of rose Chinese yam vinegar |
| CN107354081A (en) * | 2017-08-29 | 2017-11-17 | 广西仙珠食品有限公司 | A kind of preparation method of sweet osmanthus mulberries fruit vinegar |
| CN107446792A (en) * | 2017-08-29 | 2017-12-08 | 广西仙珠食品有限公司 | A kind of preparation method of Jasmine apple vinegar |
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Application publication date: 20170531 |
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