Safflower fruit vinegar beverage and method for preparing the same

A technology of safflower fruit and fruit vinegar, which is applied in the field of beverages to achieve the effects of less equipment investment, climate improvement, and easy promotion

Active Publication Date: 2009-07-15
XINJIANG ZHUANGZI IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] 3. B

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] 1. Fruit processing and juice enzymatic hydrolysis:

[0034] 1.1 Raw material pretreatment:

[0035] Select seabuckthorn or black currant fruits with high maturity, bright color, high sugar content, no pests and diseases, and no rot, and wash them with clean water to remove the peel, fruit stalk, calyx, and fruit core.

[0036] 1.2 Crushing and juicing:

[0037] After the processed seabuckthorn or black currant fruit is cleaned with clean water, add 2 times the weight of purified water (taken from 850 kg of purified water) and send it to a beater for crushing and beating, and the obtained sea buckthorn or black currant fruit puree is used with a screw juicer Squeeze to obtain seabuckthorn or blackcurrant crude juice, then add 0.06% pectinase, carry out enzymatic clarification treatment at 45°C for 2-3 hours, filter through diatomaceous earth to obtain seabuckthorn or blackcurrant fruit juice.

[0038] 2. Alcoholic fermentation: 140 kg of sterilized and cooled seabuckt...

Embodiment 2

[0044] 1. Fruit processing and juice enzymatic hydrolysis:

[0045] 1.1 Raw material pretreatment:

[0046] Select seabuckthorn or black currant fruits with high maturity, bright color, high sugar content, no pests and diseases, and no rot, and wash them with clean water to remove the peel, fruit stalk, calyx, and fruit core.

[0047] 1.2 Crushing and juicing:

[0048] After the processed seabuckthorn or black currant fruit is cleaned with clean water, add 2 times the weight of purified water (taken from 820 kg of purified water) and send it to a beater for crushing and beating, and the obtained sea buckthorn or black currant fruit puree is used with a screw juicer Squeeze to obtain seabuckthorn or black currant crude juice, then add 0.04% pectinase, carry out enzymatic clarification treatment at 40°C for 2-3 hours, filter through diatomaceous earth to obtain sea buckthorn or black currant fruit juice.

[0049] 2. Alcoholic fermentation: 130 kg of sterilized and cooled seabu...

Embodiment 3

[0055] 1. Fruit processing and juice enzymatic hydrolysis:

[0056] 1.1 Raw material pretreatment:

[0057] Select seabuckthorn or black currant fruits with high maturity, bright color, high sugar content, no pests and diseases, and no rot, and wash them with clean water to remove the peel, fruit stalk, calyx, and fruit core.

[0058] 1.2 Crushing and juicing:

[0059] After the treated seabuckthorn or black currant fruit is cleaned with clean water, add 2 times the weight of purified water (taken from 830 kg of purified water) and send it to a beater for crushing and beating, and the obtained sea buckthorn or black currant fruit puree is used with a screw juicer Squeeze to obtain seabuckthorn or black currant crude juice, then add 0.05% pectinase, perform enzymatic clarification treatment at 40° C. for 2-3 hours, and filter through diatomaceous earth to obtain sea buckthorn or black currant fruit juice.

[0060] 2. Alcoholic fermentation: 135 kg of sterilized and cooled sea...

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PUM

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Abstract

The invention relates to safflower fruit vinegar which belongs to the drink field. Safflower, sea backthern and blackcurrant are special local products in the northwest of China, and have great economic value and medicine value, therefore, the invention provides novel safflower fruit vinegar which uses the safflower, the sea backthern, and the blackcurrant as main raw materials, sweetener and preservative are added, and the fruit vinegar is made by a series of processes of materials selection, zymohydrolysis, alcoholic fermentation, acetic acid fermentation, aging, preparation, fine filtering and filling, sterilization and cooling, and the like. The invention has multiple vitamins, amino acids, and biological active ingredients, can stimulate the cranial nerves, promotes the secretion of digestive juice, inhibits the forming of oxide, promotes the improvement of the area economic level, is favorable to environment protection, and has simple process, fast effect, and easy popularization.

Description

technical field [0001] The invention relates to the field of beverages. Background technique [0002] Some characteristic fruit trees and medicinal materials are produced in Northwest my country. They have high economic value and medicinal value, but for many years people have not been familiar with them, they have not developed enough, and they have not played their due role, such as the following This is the case for several plants. [0003] 1. Safflower [0004] Safflower, also known as yellow orchid, red orchid, grass safflower, safflower, belongs to the annual herb of Compositae safflower. Safflower originated in Egypt and was introduced to China during the Han Dynasty. Zhang Hua's "Natural History" in the Jin Dynasty recorded safflower as follows: "Zhang Qian planted it in the Western Regions, and it is also planted in Wei today." It is distributed in many countries, among which the quality of safflower produced in Xinjiang, China is the best. The flowers of safflow...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L1/29C12G1/08A23L33/00
Inventor 庄彦斌
Owner XINJIANG ZHUANGZI IND
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