Production method of fig fruit vinegar

A production method and fig technology are applied in the production field of fig vinegar, can solve the problems of low nutrition, poor flavor and high production cost, and achieve the effects of good quality, development promotion and low cost

Inactive Publication Date: 2011-08-17
WEIHAI XINYI BIOLOGICAL TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The technical problem to be solved by the present invention is to provide a production method of fig vinegar, which solves the problems of poor flavor, low nutrition and high production cost of traditional vinegar, thereby increasing the added value of fig products, increasing the income of fruit farmers, and promoting the development of fig industry

Method used

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Examples

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Embodiment

[0008] Choose fresh and ripe figs as raw materials, first clean the figs, separate the pulp and dregs after squeezing the juice, and comprehensively utilize the separated skin dregs, then centrifuge the juice, add pectinase to the juice for liquefaction, and then add compound The clarifier is left to clarify, and the acid-sugar ratio is adjusted after slag discharge, and then low-temperature alcoholic fermentation is carried out. The yeast strains are obtained through test tube culture, triangular flask culture, and seed tank culture, and then acetic acid fermentation is carried out. The acetic acid bacteria are cultivated through test tubes. , Erlenmeyer flask culture, and seed tank culture, and then aged at room temperature, then freeze-filtered, ultra-filtered to remove impurities and bacteria, filled and sealed, and packed into boxes to make fig vinegar.

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PUM

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Abstract

The invention relates to a production method of fig fruit vinegar, which is characterized in that fresh figs are taken as a raw material, and the fig fruit vinegar can be prepared by juicing, centrifugal separation, low-temperature alcoholic fermentation, ageing, filtering and sterilizing. The production method of the fig fruit vinegar maintains the specific flavor of the figs, the fig fruit vinegar is natural in color and luster, higher in purity, good in quality and low in cost, and other assistant ingredients do not need to be added. The invention is adequate in the raw material, and has positive effects for improving the additional value of fig products, increasing income of fruit growers and promoting the development of fig industry.

Description

technical field [0001] The invention belongs to a production method of fruit vinegar, in particular to a method for producing fig vinegar by processing figs. Background technique [0002] Fig is a new dietary and health-care fruit with high nutrition and high medicinal value. Its fruit is soft and sweet, rich in nutrition, containing 1.0% protein, 12.6% carbohydrate, 1.9% crude fiber, and the sugar content in dried fruit is as high as 75%. %, the sugar content in fresh fruit is 15% to 20%. The pulp contains a large amount of vitamin A, vitamin D and various organic acids, trace elements, enzymes and various amino acids needed by the human body. In the ancient legends of the countries along the Mediterranean Sea, figs are called holy fruits, which have the functions of strengthening the stomach, Clear and smooth, treat diarrhea, reduce swelling and detoxify, treat throat and hemorrhoids, improve eyesight and promote body fluid. Modern research at home and abroad also shows ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/08
Inventor 方华王金玲
Owner WEIHAI XINYI BIOLOGICAL TECH
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