Method for preparing normal juice of acanthopanax fruit and beverage thereof
A technology of Acanthopanax senticosus and fruit, applied in the field of beverages, can solve problems such as inappropriate use, and achieve the effects of long storage time, unique flavor and fragrance, and high maturity.
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Examples
Embodiment Construction
[0009] Acanthopanax fruit juice preparation method:
[0010] 1. Process flow: Ripe Acanthopanax mature fruit → remove seeds → take pulp and peel → adjust medium composition → yeast fermentation → filtrate aging → Acetobacter fermentation → produce Acanthopanax fruit juice.
[0011] 2. Operation
[0012] 2.1 Handling of Raw Materials
[0013] Select the ripe Acanthopanax fruit without mildew, crush it with a grinder, dilute the pulp with a small amount of water, and sieve out the seeds. Add water to 100 kg of fruit to 500 kg. The acanthopanax pulp, pericarp and water mixture with the seeds removed are used as the main components of fermentation.
[0014] 2.2 Adjustment of fermentation medium components
[0015] The sugar content in the fermentation medium is adjusted to 17-20% with sucrose, and the pH value is adjusted to 4-5 with citric acid.
[0016] 2.3 Yeast fermentation
[0017] The adjusted fermentation medium was placed in a fermenter, and 0.02% (volume ratio) of s...
PUM
Abstract
Description
Claims
Application Information
- R&D Engineer
- R&D Manager
- IP Professional
- Industry Leading Data Capabilities
- Powerful AI technology
- Patent DNA Extraction
Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.
© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com