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Preparation method for apple vinegar

A technology of apple cider vinegar and apple juice, which is applied in the field of preparation of apple cider vinegar, can solve the problems of low nutritional value, single taste, and high production cost of vinegar, and achieve the effect of good quality, low cost, and soft sour taste

Inactive Publication Date: 2008-01-30
杨志金
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Affected by various factors, the production cost of vinegar is high, and the taste is single, and the nutritional value is low

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] Take 50 grams of fermented apple cider vinegar stock solution, add 15 grams of honey, 70 grams of brewed vinegar, 15 grams of white sugar and 15 grams of sorbic acid, pour them into the stock solution of apple cider vinegar, mix well, then fill and sterilize at high temperature , Finally seal the bottle.

Embodiment 2

[0014] Take 60 grams of fermented apple cider vinegar stock solution, pour 20 grams of honey, 80 grams of brewed vinegar, 20 grams of white sugar and 20 grams of sorbic acid into the stock solution of apple cider vinegar, mix well, then fill and sterilize at high temperature , Finally seal the bottle.

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PUM

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Abstract

The invention discloses a preparation method of apple vinegar, taking apple juice, brewing vinegar, honey, white granulated sugar and sorbic acid as raw materials. The components of the invention can bring relatively better curative effect by being controlled at the dosage weight of: 50-60g of the apple juice, 70-80g of the brewing vinegar, 15-20g of the honey, 15-20g of the white granulated sugar and 15-20g of the sorbic acid. The invention has natural color and luster, relatively higher purity and quality and very low cost. No other auxiliary ingredients are needed. Furthermore, the invention has fresh and intense apple flavor, soft sourness and good taste and lingering aftertaste.

Description

technical field [0001] The invention belongs to a method for preparing vinegar, in particular to a method for preparing apple cider vinegar. Background technique [0002] In the current domestic food industry, the edible vinegar used as condiment is basically brewed from grain as the main raw material. Affected by various factors, the production cost of vinegar is higher, and the taste is single, and the nutritional value is on the low side. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a method for producing fruit vinegar using apples as raw materials, so as to satisfy people's pursuit of different tastes while advocating safety, nutrition, health care and other over-level requirements. [0004] The technical scheme of the present invention is: a preparation method of apple cider vinegar is made from apple juice, brewed vinegar, honey, white granulated sugar and sorbic acid, and the dosage of each component h...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/08
Inventor 陈士民
Owner 杨志金
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