51results about How to "Improve fermentation production efficiency" patented technology

The invention discloses a jewel orchid fruit vinegar, which is prepared according to the following steps: 1kg of jewel orchids, 3kg to 5kg of oriental wormwood, 3kg to 5kg of kudzu vine roots, 3kg to 5kg of liquorice and 1kg to 2kg of haws are adopted and washed with water; the materials are decocted for three times; the decoction is clarified to obtain liquor, and after alcoholic fermentation, acetic fermentation, aging, filtration, stabilization and ultrafiltration, the jewel orchid fruit vinegar is obtained. The invention also discloses a jewel orchid fruit vinegar beverage, the jewel orchid fruit vinegar, water, high fructose corn syrup, glucose, rock candy and honey are proportioned, boiled and uniformly blended, and thereby the jewel orchid fruit vinegar beverage is obtained. Both the inherent ingredients and the nutritional values of the jewel orchid fruit vinegar and the jewel orchid fruit vinegar beverage produced by the invention are better than the inherent ingredients and nutritional value of table vinegar with grain as material, the jewel orchid fruit vinegar and the jewel orchid fruit vinegar beverage keep the unique taste of the jewel orchid as a traditional Chinesemedicine, are acid, soft and rich in nutrition, and have certain stomach-strengthening, digestion-promoting, tonifying and health-care effects, the quality and the grade are high, and moreover, sincealcoholic fermentation and acetic fermentation are carried out in one step, the production period is shortened.