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Method for producing microbial organic health fruit vinegar beverage by adopting microbial fermentation technology

A technology of micro-ecology and vinegar beverage, which is applied in the preparation of vinegar, food science, etc.

Inactive Publication Date: 2010-07-07
曹立江
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Beverage is an indispensable drink in people's daily life, but there are few organic and green drinks on the market, most of which are based on the addition of chemical preservatives, flavorings and pigments

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 2

[0016] The present invention uses micro-ecological fermentation technology to make fruit into a health-care vinegar beverage, and specific processing method embodiment 1: cherry juice vinegar beverage, after washing 2kg of organic cherries with 0.1-0.8% bacterial water, hand tools are crushed and pitted, and the pulp becomes For meat not larger than 3mm, add 20 grams of licorice powder, 20 grams of medlar, 20 grams of Eucommia powder, 4 grams of calcium powder, 200 grams of bacteria powder, 16 kg of water, seal it with a 18.9L mineral water bucket, and ferment anaerobically in a 37°C constant temperature box After 48 hours, detect acidity, sweetness, mouthfeel and color, observe with a microscope, and bottle after passing the test. Embodiment 2: Grape juice vinegar drink, with 2kg organic grapes, use manual tools to remove the nucleus after cleaning with 0.1-0.8% bacterial water, crush, the pulp diameter is less than 3mm, add 20 grams of licorice powder, 20 grams of medlar, 20 ...

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PUM

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Abstract

The invention discloses a method for producing a microbial organic health fruit vinegar beverage by adopting a microbial fermentation technology. In the method, a microbial health product oral liquid production technology is adopted to produce a microbial organic health fruit vinegar beverage by using organic fruit juice as a culture substrate, and organic fruit juice, water, fermented powder (liquid) and traditional Chinese medicines are adopted to produce an organic health fruit juice vinegar beverage. The invention also discloses a preparation method of yeast, lactobacillus, lactococcus lactis and the culture substrate of organic fruit juice and traditional Chinese medicines. The method has the advantages of simpleness, low cost and production cost reduction, the health effect of a microbial health product oral liquid can be achieved by the price of a beverage, and the microbial organic health fruit vinegar beverage has the advantages of low price and good taste.

Description

technical field [0001] The invention relates to a processing method of vinegar beverage, more specifically, relates to a method for producing fruit juice vinegar beverage using organic fruit using micro-ecological technology. Background technique [0002] Beverage is an indispensable drink in people's daily life, but there are few organic and green drinks on the market, most of which are based on adding chemical preservatives, flavorings and pigments. The method adopts the micro-ecological technology, applies the method of manufacturing the health care product to the production of fruit juice vinegar beverage, overcomes the disadvantages of bad taste and high price of the health care product, and retains the health care function of the health care product. The use of a brand-new bacteriostasis method reduces the production cost and makes the effect of health care products be applied to the drinks of ordinary people, that is to say, the effect of health care products can be b...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38C12J1/00A23L33/00
Inventor 曹立江
Owner 曹立江
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