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Method for preparing red date fruit vinegar by surface static fermentation method

A technology of static fermentation and red dates, applied in the field of food condiments, can solve the problems of unseen red dates fruit vinegar, etc., and achieve the effects of easy operation and mastery, and low production investment.

Inactive Publication Date: 2010-12-22
李金金
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In recent years, there are many research reports on jujube fruit vinegar, but most of them focus on the production of jujube fruit vinegar by liquid submerged aerated fermentation or solid-state fermentation of jujube mixed with grains. There is no research report on the production of jujube fruit vinegar by surface static acetic acid fermentation

Method used

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  • Method for preparing red date fruit vinegar by surface static fermentation method
  • Method for preparing red date fruit vinegar by surface static fermentation method
  • Method for preparing red date fruit vinegar by surface static fermentation method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] Be that 100kg of jujube juice 100kg of 20% soluble solids used are example other raw materials used and preparation method thereof as follows:

[0041] 1. Prepare jujube juice

[0042] Remove the moldy and rotten fruits of dried or fresh red dates, clean them, crush the red dates with a grinder, take 40kg of the broken red dates, add water six times the weight of the red dates, and keep it warm at 95-100°C for 1 hour with a leaching tank or a sandwich pot. Centrifuge to separate jujube dregs to obtain jujube juice; add water 4 times the mass of red dates to the jujube dregs, put it into an extraction tank or a jacketed pot, keep it warm at 95-100°C for 30 minutes, separate the jujube dregs with a centrifuge, and obtain jujube juice; The jujube juice extracted twice is combined and filtered with a 200-mesh duplex filter to obtain the jujube juice with a soluble solid content of 7% to 8%.

[0043] 2. Concentrated jujube juice

[0044] Concentrating the raw jujube juice in...

Embodiment 2

[0067] Be that 100kg of jujube juice 100kg with soluble solids used are example other raw materials used and preparation method thereof are as follows:

[0068] In the step 2 of concentrating the red date juice, the original red date juice is concentrated in a vacuum concentration pot with a vacuum degree of 0.06-0.08 MPa to the red date juice with a soluble solid content of 16%.

[0069] In the jujube juice alcoholic fermentation (2) of preparing jujube wine step 3, 100 kg of jujube juice with 16% soluble solids is transferred to the alcohol fermenter, and the BM45 dry red special wine for expanding cultivation is inoculated by 3% of the fermented liquid volume Yeast liquid, 28~30 ℃ of alcoholic fermentation for 7 days, obtain the jujube wine that alcohol content is 9%~10%, store in the storage tank 0~10 ℃ for standby.

[0070] In the first batch of acetic acid fermentation in step 5 of jujube fruit vinegar fermented by the surface static acetic acid fermentation method, 100 ...

Embodiment 3

[0073] In step 3 of preparing jujube wine in the above examples 1 and 2, replace BM45 dry red wine yeast with ACCC21138 beer yeast to prepare ACCC21138 beer yeast liquid, and replace BM45 dry wine with ACCC21138 beer yeast liquid of equal quality Red special wine yeast liquid, other steps of this step are identical with embodiment 1. Other steps are identical with embodiment 1, prepare red jujube fruit vinegar.

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Abstract

The invention discloses a method for preparing red date fruit vinegar by a surface static fermentation method, which takes dry red dates or fresh red dates as raw materials and is prepared by the following steps: extracting red data normal juice, concentrating red date juice, preparing red date wine, preparing soybean sprout juice, using the surface static acetic fermentation method to ferment the red date fruit vinegar, aging the red date fruit vinegar, filtering, packaging, sterilizing and cooling. Compared with a liquid deep acetic fermentation method, the method of the invention has the advantages of small one-time production investment, easy operation and understand and the like. The red date fruit vinegar, which is prepared according to the method of the invention, has obvious superior flavor and quality to that of the red date fruit vinegar prepared by liquid deep red date fruit vinegar, reaches the hygienic standards of GB18187-2000 fermented vinegar and GB2719-2003 vinegar, and can be used as seasoning.

Description

technical field [0001] The invention belongs to the technical field of food condiments, and in particular relates to a preparation method of jujube fruit vinegar. Background technique [0002] Jujube trees originated in China. As early as three or four thousand years ago, there was a history of jujube trees being planted in orchards. Jujubes, peaches, apricots, plums, and chestnuts were listed as five fruits. Because the jujube tree is cold-resistant, drought-resistant, and has a good windproof and sand-fixing effect, its fruit is bright in color and sweet in taste, rich in nutrients such as polysaccharides, vitamins, minerals, and dietary fiber. Traditional Chinese medicine believes that: "Red dates are edible when they are ripe. It can be nourishing, rich and thrifty can save time, suffering can be prepared for medicine, and supplementary food to support people's livelihood." It is sweet and non-toxic, calms the spleen, calms stomach qi, and clears the nine orifices. It is...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/02C12R1/865
Inventor 张宝善陈锦屏王军
Owner 李金金
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