CA2699579A1 - A kind of beverage as apple cider vinegar - Google Patents
A kind of beverage as apple cider vinegar Download PDFInfo
- Publication number
- CA2699579A1 CA2699579A1 CA2699579A CA2699579A CA2699579A1 CA 2699579 A1 CA2699579 A1 CA 2699579A1 CA 2699579 A CA2699579 A CA 2699579A CA 2699579 A CA2699579 A CA 2699579A CA 2699579 A1 CA2699579 A1 CA 2699579A1
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- 235000021425 apple cider vinegar Nutrition 0.000 title claims abstract description 16
- 229940088447 apple cider vinegar Drugs 0.000 title claims abstract description 16
- 235000013361 beverage Nutrition 0.000 title claims abstract description 13
- 238000000855 fermentation Methods 0.000 claims abstract description 57
- 230000004151 fermentation Effects 0.000 claims abstract description 57
- 238000001914 filtration Methods 0.000 claims abstract description 41
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims abstract description 16
- 230000001954 sterilising effect Effects 0.000 claims abstract description 15
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 15
- 230000001476 alcoholic effect Effects 0.000 claims abstract description 13
- 239000005909 Kieselgur Substances 0.000 claims abstract description 10
- 238000005352 clarification Methods 0.000 claims abstract description 10
- 235000019987 cider Nutrition 0.000 claims abstract description 9
- 235000012907 honey Nutrition 0.000 claims abstract description 7
- 235000021433 fructose syrup Nutrition 0.000 claims abstract description 6
- 239000000203 mixture Substances 0.000 claims abstract description 6
- 238000003825 pressing Methods 0.000 claims abstract description 4
- 239000002994 raw material Substances 0.000 claims abstract description 3
- 239000007788 liquid Substances 0.000 claims description 51
- 238000003756 stirring Methods 0.000 claims description 19
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 18
- 238000000034 method Methods 0.000 claims description 15
- 241000220225 Malus Species 0.000 claims description 12
- 239000000463 material Substances 0.000 claims description 10
- 230000008569 process Effects 0.000 claims description 10
- 244000005700 microbiome Species 0.000 claims description 9
- 239000011521 glass Substances 0.000 claims description 6
- 235000021016 apples Nutrition 0.000 claims description 4
- 108010059820 Polygalacturonase Proteins 0.000 claims description 3
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 3
- 230000004913 activation Effects 0.000 claims description 3
- 239000000440 bentonite Substances 0.000 claims description 3
- 229910000278 bentonite Inorganic materials 0.000 claims description 3
- SVPXDRXYRYOSEX-UHFFFAOYSA-N bentoquatam Chemical compound O.O=[Si]=O.O=[Al]O[Al]=O SVPXDRXYRYOSEX-UHFFFAOYSA-N 0.000 claims description 3
- 239000003795 chemical substances by application Substances 0.000 claims description 3
- 238000007599 discharging Methods 0.000 claims description 3
- 108010093305 exopolygalacturonase Proteins 0.000 claims description 3
- 230000034659 glycolysis Effects 0.000 claims description 3
- 239000000377 silicon dioxide Substances 0.000 claims description 3
- 235000013399 edible fruits Nutrition 0.000 abstract description 13
- 235000021419 vinegar Nutrition 0.000 abstract description 13
- 239000000052 vinegar Substances 0.000 abstract description 13
- 235000016709 nutrition Nutrition 0.000 abstract description 6
- 230000035764 nutrition Effects 0.000 abstract description 6
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 238000004519 manufacturing process Methods 0.000 abstract description 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 abstract description 2
- 230000035622 drinking Effects 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 235000021452 apple slice Nutrition 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 230000004060 metabolic process Effects 0.000 description 2
- 206010028980 Neoplasm Diseases 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- FRYDSOYOHWGSMD-UHFFFAOYSA-N [C].O Chemical compound [C].O FRYDSOYOHWGSMD-UHFFFAOYSA-N 0.000 description 1
- 238000002835 absorbance Methods 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- VSGNNIFQASZAOI-UHFFFAOYSA-L calcium acetate Chemical compound [Ca+2].CC([O-])=O.CC([O-])=O VSGNNIFQASZAOI-UHFFFAOYSA-L 0.000 description 1
- 239000001639 calcium acetate Substances 0.000 description 1
- 229960005147 calcium acetate Drugs 0.000 description 1
- 235000011092 calcium acetate Nutrition 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 230000036737 immune function Effects 0.000 description 1
- 206010022000 influenza Diseases 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 229910001220 stainless steel Inorganic materials 0.000 description 1
- 239000010935 stainless steel Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000002560 therapeutic procedure Methods 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
- 235000015099 wheat brans Nutrition 0.000 description 1
- 239000002023 wood Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof containing fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B70/00—Preservation of non-alcoholic beverages
- A23B70/30—Preservation of non-alcoholic beverages by heating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof containing fruit or vegetable juices
- A23L2/04—Extraction of juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
-
- 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
Landscapes
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Organic Chemistry (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Biochemistry (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- General Engineering & Computer Science (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
This invention involves a kind of beverage as apple cider vinegar. The composition proportions are as following: apple cider primary pulp 100, high fructose syrup 5-20, honey 0.1-10; the manufacturing process includes: pressing the juice from raw material, zymolysis, clarification, UHT(ultra-high temperature) treatment, deckle board filtering, sterilization, alcoholic fermentation, acetous fermentation, diatomaceous earth filtering and sterilization. This invention provides a kind of beverage as fruit vinegar which is healthy for body, rich in nutrition with unique flavors.
Description
Description Technology Field This invention involves in beverage industry, namely a kind of beverage as apple cider vinegar.
Technology Background The fruit vinegar is mainly made from fruits or processed from of cuts of fruits; it applies with the modern biology technology to brew the materials into a kind of sour seasoning with rich nutrition and unique flavors. It's working with both goods from fruits and table vinegar for health and nutrition benefits, and it's a new beverage with multi-functions of nutrition, health care and food therapy. In some important science studies we discovered that fruit vinegar is working in many functions:
drinking fruit vinegar can improve metabolism, adjust the acid-base balance and remove fatigue;
can reduce cholesterol; can enhance immune function, prevent cancer or anti cancer.
Fruit vinegar is rich in vitamins, amino acid and oxygen, can composite calcium acetate with calcium in human bodies, strengthen the absorbance for calcium;
drinking fruit vinegar can improve the blood circulation, and work in reduce blood pressure; drinking fruit vinegar can work in antibacterial, anti-inflammatory, and prevention and treatment of influenza; can help user lose some weight: fruit vinegar contains rich of amino acids, it not only speeds up the metabolism of carbon hydrate protein, but also improves the adipolysis process.
The general production method of apple cider vinegar is to put the sticky rice vinegar, peeled apple slices and honey together in a jar and shake well, seal the jar and place it in dark and cool place for a week; then open the seal, pour out the juice and add in with 3 times of water for a drink. There's another method to produce apple cider vinegar, it includes following steps: peeling and slicing of apples, washing, putting into wood or stainless steel containers and smashing; mixing the material with certain amount of wheat bran but keep the material wet; then adding in moldy bran at amount of about 3% of total material, stir completely; fermentation; adding in vinegar;
sterilization and storage.
Summary of Invention This invention provides a kind of beverage as fruit vinegar which is rich in nutrition with unique flavors.
This invention is adopting the following technical solution:
A kind of beverage as apple cider vinegar, it's made at the composition proportions as following: apple cider primary pulp 100, high fructose syrup 5-20, and honey 0.1-10.
The apple cider vinegar primary pulp is produced by the following steps:
Pressing: the raw materials, or the apples, are being pressed, filtered by deckle board, treated by UHT, and then get the apple cider primary pulp;
Zymolysis: the primary pulp is put into fermentation tank #1, added in with 0.3 /oo-0.5 /0o pectinase , and kept at the temperature at 50+5 C for a glycolysis, then get a setting for 1.5-2.5 hours.
Clarification: after the zymolysis step is done, open the fermentation tank for a stirring; during the stirring, add in gelating, silica solution and bentonite in sequence which take 0.1-5% of the total volume; every 5 minutes after adding in a material, a kind of clarification agent must be followed. When all the materials are added in, close the fermentation tank, stop the stirring, and get a setting for 1.5-2.5 hours.
UHT treatment: when the clarification step is done, open the fermentation tank #1 for a stirring, switch the valve to let the liquid flow from the discharge hole to fermentation tank #2 through an aseptic UHT machine; adjust the feed in temperature of the aseptic UHT machine to 110-120 C, and the discharging temperature of the aseptic UHT machine to 45-55 C.
Deckle board filtering: open the stirrer of fermentation tank #2, add in 5-20kg diatomaceous earth, let the liquid flow from a discharge hole to tank #2 through a deckle board filtering machine; turn on a filtering pump of a deckle board, let the liquid flow through a deckle board filtering machine circularly; observe through a sight glass inside the tunnel: if the liquid is clear and bright, should switch the valve to let the liquid flow to fermentation tank #1; during the filtering process, if see too much liquid in the collecting slot of the filtering machine, should turn on a return pump to let the liquid inside the collecting slot flow to fermentation tank #1;
during the filtering process, if see too little liquid, should stop the filtering process, loosen the deckle board, clear the filter residue, and resume a filtering;
after the filtering is done, clean fermentation tank #2.
Sterilization: open the stirrer and steam valve of fermentation tank #1, heat up the temperature inside the tank to 85 C, keep at this temperature for 15 minutes, then cool down to 28 C.
Alcoholic fermentation: take dry yeast at the weight of 0.3% of the total liquid and dissolve into some liquid having been UHT treated, for an activation of 10 minutes, then added into fermentation tank #1 and stir thoroughly; and then for a fermentation for 3 days.
Acetous fermentation:
1. Grade 1 seeds propagation: the liquid after alcoholic fermentation will be sent to Grade 1 seeds tank at a set amount of 50 kg, heated up to 85 C and kept at this temperature for 15 minutes, then cooled down to 32 C. Put microorganism already cultivated from the laboratory at amount of 5L to Grade 1 seeds tank through the feed in hole; turn on the stirrer and cultivate for 1-2 days.
2. Grade 2 seeds propagation: the liquid after alcoholic fermentation will be sent to Grade 2 seeds tank at a set amount of 500 kg, heated up to 85 C and kept at this temperature for 15 minutes, then cooled down to 32 C. Put microorganism already cultivated from Grade 1 seeds tank to Grade 2 seeds tank, turn on the stirrer, adjust the inspiration capacity to 3-5 m3 and cultivate for 1-2 days.
Technology Background The fruit vinegar is mainly made from fruits or processed from of cuts of fruits; it applies with the modern biology technology to brew the materials into a kind of sour seasoning with rich nutrition and unique flavors. It's working with both goods from fruits and table vinegar for health and nutrition benefits, and it's a new beverage with multi-functions of nutrition, health care and food therapy. In some important science studies we discovered that fruit vinegar is working in many functions:
drinking fruit vinegar can improve metabolism, adjust the acid-base balance and remove fatigue;
can reduce cholesterol; can enhance immune function, prevent cancer or anti cancer.
Fruit vinegar is rich in vitamins, amino acid and oxygen, can composite calcium acetate with calcium in human bodies, strengthen the absorbance for calcium;
drinking fruit vinegar can improve the blood circulation, and work in reduce blood pressure; drinking fruit vinegar can work in antibacterial, anti-inflammatory, and prevention and treatment of influenza; can help user lose some weight: fruit vinegar contains rich of amino acids, it not only speeds up the metabolism of carbon hydrate protein, but also improves the adipolysis process.
The general production method of apple cider vinegar is to put the sticky rice vinegar, peeled apple slices and honey together in a jar and shake well, seal the jar and place it in dark and cool place for a week; then open the seal, pour out the juice and add in with 3 times of water for a drink. There's another method to produce apple cider vinegar, it includes following steps: peeling and slicing of apples, washing, putting into wood or stainless steel containers and smashing; mixing the material with certain amount of wheat bran but keep the material wet; then adding in moldy bran at amount of about 3% of total material, stir completely; fermentation; adding in vinegar;
sterilization and storage.
Summary of Invention This invention provides a kind of beverage as fruit vinegar which is rich in nutrition with unique flavors.
This invention is adopting the following technical solution:
A kind of beverage as apple cider vinegar, it's made at the composition proportions as following: apple cider primary pulp 100, high fructose syrup 5-20, and honey 0.1-10.
The apple cider vinegar primary pulp is produced by the following steps:
Pressing: the raw materials, or the apples, are being pressed, filtered by deckle board, treated by UHT, and then get the apple cider primary pulp;
Zymolysis: the primary pulp is put into fermentation tank #1, added in with 0.3 /oo-0.5 /0o pectinase , and kept at the temperature at 50+5 C for a glycolysis, then get a setting for 1.5-2.5 hours.
Clarification: after the zymolysis step is done, open the fermentation tank for a stirring; during the stirring, add in gelating, silica solution and bentonite in sequence which take 0.1-5% of the total volume; every 5 minutes after adding in a material, a kind of clarification agent must be followed. When all the materials are added in, close the fermentation tank, stop the stirring, and get a setting for 1.5-2.5 hours.
UHT treatment: when the clarification step is done, open the fermentation tank #1 for a stirring, switch the valve to let the liquid flow from the discharge hole to fermentation tank #2 through an aseptic UHT machine; adjust the feed in temperature of the aseptic UHT machine to 110-120 C, and the discharging temperature of the aseptic UHT machine to 45-55 C.
Deckle board filtering: open the stirrer of fermentation tank #2, add in 5-20kg diatomaceous earth, let the liquid flow from a discharge hole to tank #2 through a deckle board filtering machine; turn on a filtering pump of a deckle board, let the liquid flow through a deckle board filtering machine circularly; observe through a sight glass inside the tunnel: if the liquid is clear and bright, should switch the valve to let the liquid flow to fermentation tank #1; during the filtering process, if see too much liquid in the collecting slot of the filtering machine, should turn on a return pump to let the liquid inside the collecting slot flow to fermentation tank #1;
during the filtering process, if see too little liquid, should stop the filtering process, loosen the deckle board, clear the filter residue, and resume a filtering;
after the filtering is done, clean fermentation tank #2.
Sterilization: open the stirrer and steam valve of fermentation tank #1, heat up the temperature inside the tank to 85 C, keep at this temperature for 15 minutes, then cool down to 28 C.
Alcoholic fermentation: take dry yeast at the weight of 0.3% of the total liquid and dissolve into some liquid having been UHT treated, for an activation of 10 minutes, then added into fermentation tank #1 and stir thoroughly; and then for a fermentation for 3 days.
Acetous fermentation:
1. Grade 1 seeds propagation: the liquid after alcoholic fermentation will be sent to Grade 1 seeds tank at a set amount of 50 kg, heated up to 85 C and kept at this temperature for 15 minutes, then cooled down to 32 C. Put microorganism already cultivated from the laboratory at amount of 5L to Grade 1 seeds tank through the feed in hole; turn on the stirrer and cultivate for 1-2 days.
2. Grade 2 seeds propagation: the liquid after alcoholic fermentation will be sent to Grade 2 seeds tank at a set amount of 500 kg, heated up to 85 C and kept at this temperature for 15 minutes, then cooled down to 32 C. Put microorganism already cultivated from Grade 1 seeds tank to Grade 2 seeds tank, turn on the stirrer, adjust the inspiration capacity to 3-5 m3 and cultivate for 1-2 days.
3. Acetous fermentation: the liquid after alcoholic fermentation will be sent to acetic acid tank #1 at a set amount of 5000kg, heat up to 85 C and keep at this temperature for 15 minutes, then cool down to 32 C; put the microorganism already cultivated from Grade 2 seeds tank to acetic acid tank #1, turn on the stirrer, adjust the inspiration capacity to 3-10 m3 and cultivate for 1-2 days.
Diatomaceous earth filtering and sterilization: Put 2.5 kg diatomaceous earth in a pre-coat tank, stir circularly inside the filtering machine, observe through a sight glass and until the liquid is clear and bright, put the liquid into a temporary tank;
switch the valve to let the liquid flow into a filtering machine continuously;
switch to ultra high temperature sterilization so the liquid inside the temporary tank will be treated with a sterilization by ultra high temperature; the primary pulp of apple cider vinegar is acquired after all these steps.
The benefits of this invention: this provides a kind of beverage as fruit vinegar which is rich in nutrition with unique flavors.
Detailed Method of Operations:
The following statement is a further description of the method of operations with examples:
Example 1:
A kind of beverage as apple cider vinegar in example 1, it's made at the composition proportions as following: apple cider primary pulp 100, high fructose syrup 5, and honey 0.1. The apple cider vinegar primary pulp is produced by the following steps:
Pressing: apples or apple slices after peeling and enucleating, are being pressed (to guarantee the purity) , filtered by deckle board, treated by UHT, and then get the apple cider primary pulp;
Zymolysis: the primary pulp is put into fermentation tank #1, added in with 0.3 /oo-0.5 /0o pectinase , and kept at the temperature at 50 5 C for a glycolysis, then get a setting for 2 hours.
Clarification: after the zymolysis step is done, open the fermentation tank for a stirring; during the stirring, add in gelating, silica solution and bentonite in sequence which take 0.1-5% of the total volume; every 5 minutes after adding in a material, a kind of clarification agent must be followed. When all the materials are added in, close the fermentation tank, stop the stirring, and get a setting for 2 hours.
UHT treatment: when the clarification step is done, open the fermentation tank #1 for a stirring, switch the valve to let the liquid flow from the discharge hole to fermentation tank #2 through an aseptic UHT machine; adjust the feed in temperature of the aseptic UHT machine to 110-120 C, and the discharging temperature of the aseptic UHT machine to 45-55 C.
Deckle board filtering: open the stirrer of fermentation tank #2, add in 5-20kg diatomaceous earth, let the liquid flow from a discharge hole to tank #2 through a deckle board filtering machine; turn on a filtering pump of a deckle board, let the liquid flow through a deckle board filtering machine circularly; observe through a sight glass inside the tunnel: if the liquid is clear and bright, should switch the valve to let the liquid flow to fermentation tank #1; during the filtering process, if see too much liquid in the collecting slot of the filtering machine, should turn on a return pump to let the liquid inside the collecting slot flow to fermentation tank #1;
during the filtering process, if see too little liquid, should stop the filtering process, loosen the deckle board, clear the filter residue, and resume a filtering;
after the filtering is done, clean fermentation tank #2.
Sterilization: open the stirrer and steam valve of fermentation tank #1, heat up the temperature inside the tank to 85 C, keep at this temperature for 15 minutes, then cool down to 28 C.
Alcoholic fermentation: take dry yeast at the weight of 0.3% of the total liquid and dissolve into some liquid having been UHT treated, for an activation of 10 minutes, then added into fermentation tank #1 and stir thoroughly; and then for a fermentation for 3 days.
Acetous fermentation:
1. Grade 1 seeds propagation: the liquid after alcoholic fermentation will be sent to Grade 1 seeds tank at a set amount of 50 kg, heated up to 85 C and kept at this temperature for 15 minutes, then cooled down to 32 C. Put microorganism already cultivated from the laboratory at amount of 5L to Grade 1 seeds tank through the feed in hole; turn on the stirrer and cultivate for 1-2 days.
2. Grade 2 seeds propagation: the liquid after alcoholic fermentation will be sent to Grade 2 seeds tank at a set amount of 500 kg, heated up to 85 C and kept at this temperature for 15 minutes, then cooled down to 32 C. Put microorganism already cultivated from Grade 1 seeds tank to Grade 2 seeds tank, turn on the stirrer, adjust the inspiration capacity to 3-5 m3 and cultivate for 1-2 days.
3. Acetous fermentation: the liquid after alcoholic fermentation will be sent to acetic acid tank #1 at a set amount of 5000kg, heat up to 85 C and keep at this temperature for 15 minutes, then cool down to 32 C; put the microorganism already cultivated from Grade 2 seeds tank to acetic acid tank #1, turn on the stirrer, adjust the inspiration capacity to 3-10 m3 and cultivate for 1-2 days.
Diatomaceous earth filtering and sterilization: Put 2.5 kg diatomaceous earth in a pre-coat tank, stir circularly inside the filtering machine, observe through a sight glass and until the liquid is clear and bright, put the liquid into a temporary tank;
switch the valve to let the liquid flow into a filtering machine continuously;
switch to ultra high temperature sterilization so the liquid inside the temporary tank will be treated with a sterilization by ultra high temperature; the primary pulp of apple cider vinegar is acquired after all these steps.
Example 2:
A kind of beverage as apple cider vinegar in example 2, it's made at the composition proportions as following: apple cider primary pulp 100, high fructose syrup 12.5, and honey 5. The method of productions is similar to example 1.
Example 3:
A kind of beverage as apple cider vinegar in example 3, it's made at the composition proportions as following: apple cider primary pulp 100, high fructose syrup 20, and honey 10. The method of productions is similar to example 1.
Diatomaceous earth filtering and sterilization: Put 2.5 kg diatomaceous earth in a pre-coat tank, stir circularly inside the filtering machine, observe through a sight glass and until the liquid is clear and bright, put the liquid into a temporary tank;
switch the valve to let the liquid flow into a filtering machine continuously;
switch to ultra high temperature sterilization so the liquid inside the temporary tank will be treated with a sterilization by ultra high temperature; the primary pulp of apple cider vinegar is acquired after all these steps.
The benefits of this invention: this provides a kind of beverage as fruit vinegar which is rich in nutrition with unique flavors.
Detailed Method of Operations:
The following statement is a further description of the method of operations with examples:
Example 1:
A kind of beverage as apple cider vinegar in example 1, it's made at the composition proportions as following: apple cider primary pulp 100, high fructose syrup 5, and honey 0.1. The apple cider vinegar primary pulp is produced by the following steps:
Pressing: apples or apple slices after peeling and enucleating, are being pressed (to guarantee the purity) , filtered by deckle board, treated by UHT, and then get the apple cider primary pulp;
Zymolysis: the primary pulp is put into fermentation tank #1, added in with 0.3 /oo-0.5 /0o pectinase , and kept at the temperature at 50 5 C for a glycolysis, then get a setting for 2 hours.
Clarification: after the zymolysis step is done, open the fermentation tank for a stirring; during the stirring, add in gelating, silica solution and bentonite in sequence which take 0.1-5% of the total volume; every 5 minutes after adding in a material, a kind of clarification agent must be followed. When all the materials are added in, close the fermentation tank, stop the stirring, and get a setting for 2 hours.
UHT treatment: when the clarification step is done, open the fermentation tank #1 for a stirring, switch the valve to let the liquid flow from the discharge hole to fermentation tank #2 through an aseptic UHT machine; adjust the feed in temperature of the aseptic UHT machine to 110-120 C, and the discharging temperature of the aseptic UHT machine to 45-55 C.
Deckle board filtering: open the stirrer of fermentation tank #2, add in 5-20kg diatomaceous earth, let the liquid flow from a discharge hole to tank #2 through a deckle board filtering machine; turn on a filtering pump of a deckle board, let the liquid flow through a deckle board filtering machine circularly; observe through a sight glass inside the tunnel: if the liquid is clear and bright, should switch the valve to let the liquid flow to fermentation tank #1; during the filtering process, if see too much liquid in the collecting slot of the filtering machine, should turn on a return pump to let the liquid inside the collecting slot flow to fermentation tank #1;
during the filtering process, if see too little liquid, should stop the filtering process, loosen the deckle board, clear the filter residue, and resume a filtering;
after the filtering is done, clean fermentation tank #2.
Sterilization: open the stirrer and steam valve of fermentation tank #1, heat up the temperature inside the tank to 85 C, keep at this temperature for 15 minutes, then cool down to 28 C.
Alcoholic fermentation: take dry yeast at the weight of 0.3% of the total liquid and dissolve into some liquid having been UHT treated, for an activation of 10 minutes, then added into fermentation tank #1 and stir thoroughly; and then for a fermentation for 3 days.
Acetous fermentation:
1. Grade 1 seeds propagation: the liquid after alcoholic fermentation will be sent to Grade 1 seeds tank at a set amount of 50 kg, heated up to 85 C and kept at this temperature for 15 minutes, then cooled down to 32 C. Put microorganism already cultivated from the laboratory at amount of 5L to Grade 1 seeds tank through the feed in hole; turn on the stirrer and cultivate for 1-2 days.
2. Grade 2 seeds propagation: the liquid after alcoholic fermentation will be sent to Grade 2 seeds tank at a set amount of 500 kg, heated up to 85 C and kept at this temperature for 15 minutes, then cooled down to 32 C. Put microorganism already cultivated from Grade 1 seeds tank to Grade 2 seeds tank, turn on the stirrer, adjust the inspiration capacity to 3-5 m3 and cultivate for 1-2 days.
3. Acetous fermentation: the liquid after alcoholic fermentation will be sent to acetic acid tank #1 at a set amount of 5000kg, heat up to 85 C and keep at this temperature for 15 minutes, then cool down to 32 C; put the microorganism already cultivated from Grade 2 seeds tank to acetic acid tank #1, turn on the stirrer, adjust the inspiration capacity to 3-10 m3 and cultivate for 1-2 days.
Diatomaceous earth filtering and sterilization: Put 2.5 kg diatomaceous earth in a pre-coat tank, stir circularly inside the filtering machine, observe through a sight glass and until the liquid is clear and bright, put the liquid into a temporary tank;
switch the valve to let the liquid flow into a filtering machine continuously;
switch to ultra high temperature sterilization so the liquid inside the temporary tank will be treated with a sterilization by ultra high temperature; the primary pulp of apple cider vinegar is acquired after all these steps.
Example 2:
A kind of beverage as apple cider vinegar in example 2, it's made at the composition proportions as following: apple cider primary pulp 100, high fructose syrup 12.5, and honey 5. The method of productions is similar to example 1.
Example 3:
A kind of beverage as apple cider vinegar in example 3, it's made at the composition proportions as following: apple cider primary pulp 100, high fructose syrup 20, and honey 10. The method of productions is similar to example 1.
Claims (3)
1. A kind of beverage as apple cider vinegar. It's characterized with the composition proportions as following: apple cider primary pulp 100, high fructose syrup 5-20, and honey 0.1-10. The apple cider vinegar primary pulp is produced by the following steps:
Pressing: the raw materials, or the apples, are being pressed, filtered by deckle board, treated by UHT, and then get the apple cider primary pulp;
Zymolysis: the primary pulp is put into fermentation tank #1, added in with 0.3 Ù-0.5 Ù pectinase , and kept at the temperature at 50~5°C for a glycolysis, then get a setting for 1.5-2.5 hours.
Clarification: after the zymolysis step is done, open the fermentation tank for a stirring; during the stirring, add in gelating, silica solution and bentonite in sequence which take 0.1-5% of the total volume; every 5 minutes after adding in a material, a kind of clarification agent must be followed. When all the materials are added in, close the fermentation tank, stop the stirring, and get a setting for 2 hours.
UHT treatment: when the clarification step is done, open the fermentation tank #1 for a stirring, switch the valve to let the liquid flow from the discharge hole to fermentation tank #2 through an aseptic UHT machine; adjust the feed in temperature of the aseptic UHT machine to 110-120°C, and the discharging temperature of the aseptic UHT machine to 45-55°C.
Deckle board filtering: open the stirrer of fermentation tank #2, add in 5-20kg diatomaceous earth, let the liquid flow from a discharge hole to tank #2 through a deckle board filtering machine; turn on a filtering pump of a deckle board, let the liquid flow through a deckle board filtering machine circularly; observe through a sight glass inside the tunnel: if the liquid is clear and bright, should switch the valve to let the liquid flow to fermentation tank #1; during the filtering process, if see too much liquid in the collecting slot of the filtering machine, should turn on a return pump to let the liquid inside the collecting slot flow to fermentation tank #1;
during the filtering process, if see too little liquid, should stop the filtering process, loosen the deckle board, clear the filter residue, and resume a filtering;
after the filtering is done, clean fermentation tank #2.
Sterilization: open the stirrer and steam valve of fermentation tank #1, heat up the temperature inside the tank to 85°C, keep at this temperature for 15 minutes, then cool down to 28~3°C.
Alcoholic fermentation: take dry yeast at the weight of 0.3~1% of the total liquid and dissolve into some liquid having been UHT treated, for an activation of 10+3 minutes, then added into fermentation tank #1 and stir thoroughly; and then for a fermentation for 3 days.
Acetous fermentation:
1. Grade 1 seeds propagation: the liquid after alcoholic fermentation will be sent to Grade 1 seeds tank at a set amount of 50 kg, heated up to 85~5°C and kept at this temperature for 15~5 minutes, then cooled down to 32°C. Put microorganism already cultivated from the laboratory at amount of 5L to Grade 1 seeds tank through the feed in hole; turn on the stirrer and cultivate for 1-2 days.
Pressing: the raw materials, or the apples, are being pressed, filtered by deckle board, treated by UHT, and then get the apple cider primary pulp;
Zymolysis: the primary pulp is put into fermentation tank #1, added in with 0.3 Ù-0.5 Ù pectinase , and kept at the temperature at 50~5°C for a glycolysis, then get a setting for 1.5-2.5 hours.
Clarification: after the zymolysis step is done, open the fermentation tank for a stirring; during the stirring, add in gelating, silica solution and bentonite in sequence which take 0.1-5% of the total volume; every 5 minutes after adding in a material, a kind of clarification agent must be followed. When all the materials are added in, close the fermentation tank, stop the stirring, and get a setting for 2 hours.
UHT treatment: when the clarification step is done, open the fermentation tank #1 for a stirring, switch the valve to let the liquid flow from the discharge hole to fermentation tank #2 through an aseptic UHT machine; adjust the feed in temperature of the aseptic UHT machine to 110-120°C, and the discharging temperature of the aseptic UHT machine to 45-55°C.
Deckle board filtering: open the stirrer of fermentation tank #2, add in 5-20kg diatomaceous earth, let the liquid flow from a discharge hole to tank #2 through a deckle board filtering machine; turn on a filtering pump of a deckle board, let the liquid flow through a deckle board filtering machine circularly; observe through a sight glass inside the tunnel: if the liquid is clear and bright, should switch the valve to let the liquid flow to fermentation tank #1; during the filtering process, if see too much liquid in the collecting slot of the filtering machine, should turn on a return pump to let the liquid inside the collecting slot flow to fermentation tank #1;
during the filtering process, if see too little liquid, should stop the filtering process, loosen the deckle board, clear the filter residue, and resume a filtering;
after the filtering is done, clean fermentation tank #2.
Sterilization: open the stirrer and steam valve of fermentation tank #1, heat up the temperature inside the tank to 85°C, keep at this temperature for 15 minutes, then cool down to 28~3°C.
Alcoholic fermentation: take dry yeast at the weight of 0.3~1% of the total liquid and dissolve into some liquid having been UHT treated, for an activation of 10+3 minutes, then added into fermentation tank #1 and stir thoroughly; and then for a fermentation for 3 days.
Acetous fermentation:
1. Grade 1 seeds propagation: the liquid after alcoholic fermentation will be sent to Grade 1 seeds tank at a set amount of 50 kg, heated up to 85~5°C and kept at this temperature for 15~5 minutes, then cooled down to 32°C. Put microorganism already cultivated from the laboratory at amount of 5L to Grade 1 seeds tank through the feed in hole; turn on the stirrer and cultivate for 1-2 days.
2. Grade 2 seeds propagation: the liquid after alcoholic fermentation will be sent to Grade 2 seeds tank at a set amount of 500 kg, heated up to 85~5°C
and kept at this temperature for 15~5 minutes, then cooled down to 32°C. Put microorganism already cultivated from Grade 1 seeds tank to Grade 2 seeds tank, turn on the stirrer, adjust the inspiration capacity to 3-5 m3 and cultivate for 1-2 days.
and kept at this temperature for 15~5 minutes, then cooled down to 32°C. Put microorganism already cultivated from Grade 1 seeds tank to Grade 2 seeds tank, turn on the stirrer, adjust the inspiration capacity to 3-5 m3 and cultivate for 1-2 days.
3. Acetous fermentation: the liquid after alcoholic fermentation will be sent to acetic acid tank #1 at a set amount of 5000kg, heat up to 85~5°C and keep at this temperature for 15~5 minutes, then cool down to 32°C; put the microorganism already cultivated from Grade 2 seeds tank to acetic acid tank #1, turn on the stirrer, adjust the inspiration capacity to 3-10 m3 and cultivate for 1-2 days.
Diatomaceous earth filtering and sterilization: Put 2.5 kg diatomaceous earth in a pre-coat tank, stir circularly inside the filtering machine, observe through a sight glass and until the liquid is clear and bright, put the liquid into a temporary tank;
switch the valve to let the liquid flow into a filtering machine continuously;
switch to ultra high temperature sterilization so the liquid inside the temporary tank will be treated with a sterilization by ultra high temperature; the primary pulp of apple cider vinegar is acquired after all these steps.
Diatomaceous earth filtering and sterilization: Put 2.5 kg diatomaceous earth in a pre-coat tank, stir circularly inside the filtering machine, observe through a sight glass and until the liquid is clear and bright, put the liquid into a temporary tank;
switch the valve to let the liquid flow into a filtering machine continuously;
switch to ultra high temperature sterilization so the liquid inside the temporary tank will be treated with a sterilization by ultra high temperature; the primary pulp of apple cider vinegar is acquired after all these steps.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA2699579A CA2699579A1 (en) | 2010-04-14 | 2010-04-14 | A kind of beverage as apple cider vinegar |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA2699579A CA2699579A1 (en) | 2010-04-14 | 2010-04-14 | A kind of beverage as apple cider vinegar |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA2699579A1 true CA2699579A1 (en) | 2011-10-14 |
Family
ID=44786857
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA2699579A Abandoned CA2699579A1 (en) | 2010-04-14 | 2010-04-14 | A kind of beverage as apple cider vinegar |
Country Status (1)
| Country | Link |
|---|---|
| CA (1) | CA2699579A1 (en) |
Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102433252A (en) * | 2011-11-29 | 2012-05-02 | 广东省农业科学院蚕业与农产品加工研究所 | Clarification method of fruit wine or fruit vinegar |
| CN103211258A (en) * | 2013-04-22 | 2013-07-24 | 河南省淼雨饮品股份有限公司 | Weight-losing apple vinegar health drink and preparation method thereof |
| CN103211257A (en) * | 2013-04-22 | 2013-07-24 | 河南省淼雨饮品股份有限公司 | Apple vinegar health care beverage for reducing blood sugar and preparation method thereof |
| CN104544423A (en) * | 2013-10-23 | 2015-04-29 | 镇江市悦源醋业有限公司 | Apple vinegar |
| CN104988048A (en) * | 2015-06-25 | 2015-10-21 | 付俭 | Preparation method of Hanfu apple table vinegar |
| CN105385556A (en) * | 2015-12-07 | 2016-03-09 | 天津市百奥生物技术有限公司 | Edible vinegar sterilizing method |
| CN105614574A (en) * | 2016-01-04 | 2016-06-01 | 可口可乐装瓶商管理服务（上海）有限公司 | Method for producing fruit pulp particle beverage |
| CN110777044A (en) * | 2019-11-05 | 2020-02-11 | 山东农业大学 | High-flavonoid apple vinegar and preparation method thereof |
| CN110885738A (en) * | 2019-12-20 | 2020-03-17 | 甘肃康元食品有限责任公司 | Immunity-enhancing table vinegar and preparation method thereof |
| CN112226331A (en) * | 2020-10-28 | 2021-01-15 | 天地壹号饮料股份有限公司 | Method for brewing apple vinegar by malic acid-lactic acid fermentation method |
| CN113136309A (en) * | 2021-04-21 | 2021-07-20 | 大连工业大学 | Preparation method of apple vinegar beverage |
| CN116574582A (en) * | 2023-04-20 | 2023-08-11 | 镇江丹和醋业有限公司 | A kind of floral-scented fruit vinegar containing rose-scented type and its preparation process |
| US12144364B2 (en) | 2019-04-11 | 2024-11-19 | Goli Nutrition Inc. | Apple cider vinegar nutritional supplement |
-
2010
- 2010-04-14 CA CA2699579A patent/CA2699579A1/en not_active Abandoned
Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102433252A (en) * | 2011-11-29 | 2012-05-02 | 广东省农业科学院蚕业与农产品加工研究所 | Clarification method of fruit wine or fruit vinegar |
| CN103211258A (en) * | 2013-04-22 | 2013-07-24 | 河南省淼雨饮品股份有限公司 | Weight-losing apple vinegar health drink and preparation method thereof |
| CN103211257A (en) * | 2013-04-22 | 2013-07-24 | 河南省淼雨饮品股份有限公司 | Apple vinegar health care beverage for reducing blood sugar and preparation method thereof |
| CN104544423A (en) * | 2013-10-23 | 2015-04-29 | 镇江市悦源醋业有限公司 | Apple vinegar |
| CN104988048A (en) * | 2015-06-25 | 2015-10-21 | 付俭 | Preparation method of Hanfu apple table vinegar |
| CN105385556A (en) * | 2015-12-07 | 2016-03-09 | 天津市百奥生物技术有限公司 | Edible vinegar sterilizing method |
| CN105614574A (en) * | 2016-01-04 | 2016-06-01 | 可口可乐装瓶商管理服务（上海）有限公司 | Method for producing fruit pulp particle beverage |
| US12144364B2 (en) | 2019-04-11 | 2024-11-19 | Goli Nutrition Inc. | Apple cider vinegar nutritional supplement |
| US12185746B2 (en) | 2019-04-11 | 2025-01-07 | Goli Nutrition Inc. | Apple cider vinegar nutritional supplement |
| CN110777044A (en) * | 2019-11-05 | 2020-02-11 | 山东农业大学 | High-flavonoid apple vinegar and preparation method thereof |
| CN110885738A (en) * | 2019-12-20 | 2020-03-17 | 甘肃康元食品有限责任公司 | Immunity-enhancing table vinegar and preparation method thereof |
| CN112226331A (en) * | 2020-10-28 | 2021-01-15 | 天地壹号饮料股份有限公司 | Method for brewing apple vinegar by malic acid-lactic acid fermentation method |
| CN113136309A (en) * | 2021-04-21 | 2021-07-20 | 大连工业大学 | Preparation method of apple vinegar beverage |
| CN116574582A (en) * | 2023-04-20 | 2023-08-11 | 镇江丹和醋业有限公司 | A kind of floral-scented fruit vinegar containing rose-scented type and its preparation process |
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| FZDE | Discontinued |
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