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Method for preparing date vinegar by fermentation of date pits

A technology of jujube stone and jujube vinegar, which is applied in the direction of microorganism-based methods, biochemical equipment and methods, vinegar preparation, etc., which can solve the problems of sharp taste and achieve the effect of improving conversion and juice yield

Inactive Publication Date: 2011-11-16
SHAANXI UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, domestic jujube vinegar research mostly uses jujube as the main raw material, solid-state fermentation technology is the main method, and liquid fermentation also has defects such as sharp taste.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] The method for preparing jujube vinegar by jujube seed fermentation comprises the following steps:

[0027] 1) Extraction preparation

[0028] Preparation of enzymatic solution: dissolving pectinase in water to make the mass content 0.4%;

[0029] Extraction: After washing and removing insect particles from the fresh jujube core, after crushing, add an enzymatic hydrolysis solution 7 times its mass, and extract at 45°C for 5 hours;

[0030] Sterilization: After the extraction is completed, add water to adjust the mass content of soluble solids in the extract to 16%, and then sterilize at 121° C. for 15 minutes.

[0031] 2) Activation and expanded cultivation of strains

[0032] Specifically, the following strains are used: the yeast is Saccharomyces cerevisia, and the lactic acid bacteria is Lactobacillus acidophilus.

[0033] The activation of the yeast is as follows: after mixing evenly according to the mass ratio of yeast: water: sucrose = 1: 25: 5, culture in aer...

Embodiment 2

[0048] The method for preparing jujube vinegar by jujube seed fermentation comprises the following steps:

[0049] 1) Extraction preparation

[0050] Preparation of enzymatic solution: dissolving pectinase in water to make its mass content 0.6%;

[0051] Extraction: Wash fresh jujube stones, remove worms, crush them, add enzymatic hydrolysis solution 10 times its mass, and extract at 60°C for 6 hours;

[0052] Sterilization: After the extraction is completed, add water to adjust the mass content of soluble solids in the extract to 12%, and then sterilize at 110° C. for 20 minutes.

[0053] 2) Activation and expanded culture of strains

[0054] Specifically, the following strains are used: the yeast is Saccharomyces cerevisia, and the lactic acid bacteria is Lactobacillus bulgaricus.

[0055] The activation of the yeast is as follows: after mixing according to the mass ratio of yeast: water: sucrose = 1:25:5, culture with aeration at 28° C. for 25 minutes. The expanded cult...

Embodiment 3

[0070] The method for preparing jujube vinegar by jujube seed fermentation comprises the following steps:

[0071] 1) Extraction preparation

[0072] Preparation of enzymatic solution: dissolving pectinase in water to make its mass content 0.45%;

[0073] Extraction: after washing and removing insect particles, the fresh jujube stones are crushed, and an enzymatic hydrolysis solution 8 times its mass is added, and extracted at 40°C for 5 hours;

[0074] Sterilization: After the extraction is completed, add water to adjust the mass content of soluble solids in the extract to 13%, and then sterilize at 115°C for 16 minutes.

[0075] 2) Activation and expanded culture of strains

[0076] Specifically, the following strains are used: the yeast is Saccharomyces cerevisia, and the lactic acid bacteria is Lactobacillus bulgaricus.

[0077] The activation of the yeast is as follows: after mixing according to the mass ratio of yeast: water: sucrose = 1:25:5, culture with aeration at...

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Abstract

The invention discloses a method for preparing date vinegar by fermentation of date pits. In the method, the date pits remained after Chinese date products such as date pieces, date powder, date wine and the like are produced are used as raw materials, and fruit vinegar is prepared by alcoholic fermentation and acetic fermentation. The method specifically comprises the operation steps of leaching liquor preparation, strain activation and scale-up cultivation, alcoholic fermentation, acetic fermentation, clearing, flavor treatment, sterilization and filling. According to the method, the conversion of effective components of the data pits is greatly improved by the mixed strain fermentation of the date pits, and the formation of organic acids in the date vinegar is increased by using compound lactobacillus so as to solve the problem that the taste of the existing fruit vinegar is sharp; and the prepared fruit vinegar is amber (different from the colors of other fruit vinegar), is clear and transparent and has faint scent of fruit, pure and soft sourness, rich vinegar fragrance and the content of total acids above 40g / L.

Description

technical field [0001] The invention belongs to the technical field of jujube vinegar processing, and relates to a method for preparing jujube vinegar by fermenting jujube pits. Background technique [0002] Jujube is a unique variety in my country, has extremely high nutritional value, and is a high-quality health product loved by people. Jujube is except the fresh food of a few parts and candied date, and jujube fruit overwhelming majority is made dry date, is processed into kind of food with dry date then as raw material, and a large amount of date pits that produce thus are discarded and can not be utilized. The brewing of fruit vinegar has no strict requirements on raw materials, rapid processing, and large one-time processing capacity. It is suitable for the characteristics of jujube pits as raw material sources, not resistant to storage, easy to mildew, and large-scale rapid processing of raw materials in resource utilization. Therefore, brewing jujube seed vinegar i...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04C12J1/08C12R1/865C12R1/23C12R1/225C12R1/02
Inventor 许牡丹杨艳艳王俊华许盼盼毛跟年
Owner SHAANXI UNIV OF SCI & TECH