Medlar fruit vinegar and preparation thereof
A technology of wolfberry fruit and fruit vinegar, which is applied in the field of health drinks, can solve the problems of not fully reflecting the nutritional value, limited popularization and utilization, and limited drinking population, and achieves good health care effects, strong operability, and raw material saving effects
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Embodiment 1
[0040] A wolfberry fruit vinegar is prepared by the following preparation method, which method comprises the steps in turn:
[0041] 1. Preparation:
[0042] (1) Fruit sorting and cleaning: After collecting fresh medlars, sort them to remove impurities such as fruit stalks and broken grains, and use spray washing to remove dust and other impurities on the medlars, then remove and drain.
[0043] (2) Fragmentation, degradation: use a masher or a tissue crusher to crush the fruit of wolfberry and the fruit of wolfberry in it, add 0.3% pectinase in the fruit of wolfberry after the crushing, and carry out degradation treatment in the processor to improve The juice yield of wolfberry.
[0044] (3) Preparation of wolfberry fruit juice: 100 mg / L of sulfur dioxide should be added immediately to the wolfberry fruit juice after enzymatic degradation to inhibit the reproduction of bacteria and prevent oxidation, and then add sulfur dioxide of the same quality as the wolfberry medicinal ...
Embodiment 2
[0057] A wolfberry fruit vinegar is prepared by the following preparation method, which method comprises the steps in turn:
[0058] 1. Preparation:
[0059] (1) fruit selection, cleaning: with embodiment 1;
[0060](2) Broken and degraded: use a masher or a tissue crusher to crush the wolfberry fruit and the wolfberry seeds in it, add 0.5% pectinase to the crushed wolfberry fruit, and carry out degradation treatment in the processor. Improve the juice yield of wolfberry.
[0061] (3) Preparation of Lycium barbarum juice: Add 50 mg / L of sulfur dioxide immediately to the wolfberry juice after enzymatic degradation, then add purified water of 3 times the amount of Lycium barbarum medicinal material to the Lycium barbarum juice, and then add white sugar Regulate the sugar content of the mash at 18%.
[0062] Second, primary fermentation:
[0063] (1) Yeast activation and insertion: insert highly active wine yeast into a 6% sucrose solution at 35° C. for activation at an inocu...
Embodiment 3
[0074] A wolfberry fruit vinegar is prepared by the following preparation method, which method comprises the steps in turn:
[0075] One, raw material preparation: with embodiment 1;
[0076] Second, primary fermentation:
[0077] (1) Yeast activation and insertion: insert highly active wine yeast into a 7% sucrose solution at 35° C. for activation at an inoculum size of 0.5 g / L, and add it to the fermenter after activation for about 35 minutes;
[0078] (2) Fermentation: Add wolfberry juice into the fermenter, stir evenly, seal it for fermentation, control the temperature at 25-30°C, stir 3 times a day, so that the product temperature does not exceed 30°C, after 6 days of fermentation, Determination of the sugar content of the fermentation broth, when the sugar content no longer changes, filter the original solution and pomace;
[0079] 3. Secondary fermentation:
[0080] (1) Stirring and inoculation: mix sterilized bran and rice husk into the stock solution and pomace to ...
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