Jujube vinegar and brewing method thereof

The technology of jujube vinegar and processing method, which is applied in the field of food science, can solve problems such as difficulty in product filtration and clarification, and achieve the effect of promoting rational processing and utilization and easy filtration

Inactive Publication Date: 2010-06-16
HEBEI AGRICULTURAL UNIV.
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The defect of the above three methods is that the jujube raw material is not treated with pectinase after beating or crushing, which makes it difficult to clarify the product after filtration

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] Example 1. A kind of jujube vinegar, the color is maroon, the body is clear, it has strong vinegar aroma and the unique aroma of Jinsixiaozao. Total) ≥ 0.50g / 100mL, soluble solid content ≥ 1.0g / 100mL.

Embodiment 2

[0013] Example 2. A kind of brewing method of jujube vinegar is characterized in that,

[0014] (1) Crush the golden silk jujube with a universal grinder, add it to the slurry mixing tank, add water according to the ratio of jujube: softened water = 1:2, stir evenly, pump it into the mash tank, cook for 1 hour, and then cool down to 45°C , add pectinase according to 1‰ of jujube weight, keep warm for 2h.

[0015] (2) Cool the above-mentioned feed liquid to 30°C, pump it into an alcohol fermentation tank, then put the activated Angel wine high-activity dry yeast into the fermentation liquid, stir well and evenly, and carry out alcohol fermentation.

[0016] (3) After 2 days of alcoholic fermentation, add appropriate amount of bran and rice husk, mix them and enter the tank for solid-state acetic acid fermentation.

[0017] (4) After the solid-state acetic acid fermentation is over, stir evenly, add salt and compact in time to inhibit the growth of acetic acid bacteria and ent...

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PUM

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Abstract

The invention relates to jujube vinegar and a brewing method thereof, belonging to the technical field of food science. The jujube vinegar is purplish red, has clear liquid state, intense vinegar flavor, peculiar fragrance of golden-silk jujube and gentle sour; the total acid is more than or equal to 3.50g/100mL, the non-volatile acid is more than or equal to 0.50g/100mL; and the content of soluble solid state material is more than or equal to 1.0g/100mL. The jujube vinegar takes the golden-silk jujube as a main raw material which is crushed and leached by adding water; the leach liquor is fermented by liquid state alcohol and solid state acetic acid, ageing, vinegar pouring, filtering, clarifying, pasteurizing, filling are carried out on the fermented leach liquor to obtain a finished product. The beneficial effects of the invention are as follows: jujube fruit is crushed, enzymolysis is carried out on pectinase, and the jujube vinegar is easily filtered, is clear and transparent. The invention plays an important role in promoting the reasonable process utilization of red jujube resources, the formation of post-harvest processing industrial chain and the adjustment of fruit processing industrial structure.

Description

Technical field [0001] The invention relates to jujube vinegar and a brewing method thereof, belonging to the technical field of food science. Background technique [0002] my country is the largest producer of jujube in the world. At present, it is mainly eaten fresh, and only a small amount is used for processing fruit juice and sugar products, but the added value is not high. Using "Waiwai Jinsi Xiaozao" as raw material, jujube vinegar is brewed through microbial fermentation, which has a unique flavor and nutritional content, and will become a very competitive commodity in the domestic and foreign markets. In the prior art, the Chinese patent application with the publication number CN1451740 and the application number 02116848.2 discloses a patent document called "Method for Making Winter Jujube Vinegar". In the tank, add yeast liquid according to 5% of the raw material weight and carry out alcoholic fermentation at 30°C. During the fermentation process, the raw materia...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/02C12R1/865
Inventor 王颉牟建楼曹宝忠锁然许新军苏迎会马朝晖孙剑锋王晓茹
Owner HEBEI AGRICULTURAL UNIV.
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