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Aloe fruit wine and method for preparing same

A technology of aloe vera and fruit vinegar, applied in the food field, can solve the problems of different types, unseen, different ingredients, etc., and achieve the effect of mellow taste and moderate sour taste.

Inactive Publication Date: 2008-08-27
KUNMING UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are many types of fruit vinegar drinks in our country, but the types are different, and the ingredients are not the same. Among them, some natural plants that have medical effects, health effects and non-toxic side effects on people are used in drinks, and food is used as a substitute for treatment. Not many, especially do not see the bibliographical report and application identical with fruit vinegar of the present invention

Method used

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  • Aloe fruit wine and method for preparing same

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Prepare fruit vinegar as follows:

[0017] 1. Preparation

[0018] 1. Preparation of distiller's mother: use the preferred yeast strain (yellow rice wine active dry yeast) to expand and cultivate step by step, and prepare 1000Kg of distiller's mother according to a conventional method for subsequent use;

[0019] 2. Mother of vinegar preparation: preferred acetic acid bacteria classification (Acetobacter putida) is gradually expanded and cultivated, and 1000Kg of mother of vinegar is prepared by conventional methods for subsequent use;

[0020] 3. Preparation of fermentation broth: use washed aloe vera, heat it with steam for 10 minutes, squeeze 2000Kg of juice, mix with 2000Kg of granulated sugar, 6000Kg of spring water, put it into the blending tank, stir until the granulated sugar is completely dissolved, add an appropriate amount of sodium carbonate, and make the pH value reach 5.5, after 4-6 seconds, 140-145 ℃ high-temperature sterilization treatment, then enter t...

Embodiment 2

[0028] 1. Preparation

[0029] 1. Preparation of distiller's mother: the preferred yeast strain (wine yeast) is gradually expanded and cultivated, and 1000Kg of distiller's mother is prepared according to a conventional method for subsequent use;

[0030] 2. Preparation of mother of vinegar: the preferred acetic acid bacteria (A.aceti Shanghai brewing 1.01 acetic acid bacteria) is gradually expanded and cultivated, and 1000Kg of mother of vinegar is prepared by conventional methods for subsequent use;

[0031] 3. Preparation of fermentation broth: use washed aloe vera, heat it with steam for 12 minutes, squeeze 2200Kg of juice, mix with 2000Kg of granulated sugar and 6000Kg of spring water, put it into the blending tank, stir until the granulated sugar is completely dissolved, add appropriate amount of sodium carbonate to adjust the pH value After reaching 5.6, after 4-6 seconds, after 140-145°C high-temperature sterilization treatment, enter the alcohol fermenter for enzymoly...

Embodiment 3

[0039] 1. Preparation

[0040] 1. Preparation of distiller's mother: use the preferred yeast strain (saccharification yeast) to expand and cultivate step by step, and prepare 1000Kg of distiller's mother according to a conventional method for subsequent use;

[0041] 2. Preparation of mother of vinegar: preferred acetic acid bacteria (vinegar-eating bacteria AS1.41) are gradually expanded and cultivated, and 1000Kg of mother of vinegar is prepared by conventional methods for subsequent use;

[0042] 3. Preparation of fermentation broth: use washed aloe vera, heat it with steam for 15 minutes, squeeze 2000Kg of juice, mix with 2200Kg of granulated sugar and 6000Kg of spring water, put it into the blending tank, stir until the granulated sugar is completely dissolved, add appropriate amount of sodium carbonate to adjust the pH value After reaching 6.5, after 4-6 seconds, high temperature sterilization at 140-145°C, and then enter the alcohol fermenter for enzymolysis. When the j...

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Abstract

The invention relates to aloe fruit vinegar and a method for preparing the aloe fruit vinegar, the method for preparing the aloe fruit vinegar comprises: juicing aloe, adding granulated sugar with same weight of juicing raw material and water whose weight is three times of the juicing raw material in the juicing raw material, wherein the weight ratio is 1:1:3 and each component in the ratio is within the range of +-10%, fermenting with ethanol once, fermenting with acetic acid once, and obtaining the fruit vinegar. The aloe fruit vinegar which is prepared by the method of the invention has suitable sour flavor, pure and excellent taste, and is in particular rich in various amino acids and a plurality of minor elements which are needed for human body health, and the fruit vinegar is beneficial for the human body health. If the aloe fruit vinegar is blended and diluted suitably, the aloe fruit vinegar can be developed into popular beverage.

Description

technical field [0001] The invention relates to the technical field of food, in particular to edible fruit vinegar made from aloe and a preparation method thereof. Background technique [0002] Aloe vera is an ancient and magical perennial succulent evergreen herb. It is bitter and cold in nature, enters the meridians of the heart, liver and spleen, and has strong anti-inflammatory and bactericidal capabilities. It has been medically proven to treat many diseases, so it has long been included in the pharmacopoeia at home and abroad. Modern science shows that it contains a large amount of aloe rhubarb Aloe vera, aloin A, B, SOD, polysaccharides, nutrients and various active substances, and has a strong anti-inflammatory, bactericidal ability, can also directly kill pathogenic bacteria, and strengthen gastrointestinal motility, regulate insulin in diabetic patients The secretion of aloin can enhance the ability of self-government. The polysaccharides contained in it are neutr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/02
Inventor 孙云
Owner KUNMING UNIV OF SCI & TECH
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