Brewing method of red date medlar healthcare vinegar
A technology of health-care vinegar and wolfberry, applied in the field of fruit vinegar beverage processing, can solve the problems of single taste, weak health-care effect, insufficient nutrition, etc., and achieve the effects of perfecting comprehensiveness, increasing hematopoietic function and delaying aging.
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Embodiment 1
[0027] The method for producing fruit vinegar by compounding jujube and wolfberry comprises the following steps:
[0028] 1) Select commercially available semi-dried red dates, wash and remove surface dust and soil, add 3 times of water to soak, pre-cook at 60-70°C for 10 minutes, beat with a crusher to remove the core, and the date core cannot be broken to obtain red date pulp;
[0029] 2) Select commercially available mature wolfberry, wash it, add 4 times of water to soak for 4 hours, beat with a beater to obtain wolfberry pulp;
[0030] 3) Red jujube pulp and wolfberry pulp are compounded according to the mass ratio of 70:30, the sugar concentration in the adjustment solution is 16°Bx, the pH is 4.0, and 0.35% pectinase (Tianjin Lihua Enzyme Preparation Technology Co., Ltd.) The company’s enzyme activity is 10000UPTE / mL), extract at 45°C for 4 hours, filter after extraction, and process the filtrate through high-temperature instantaneous sterilization (121°C, 1min) to obta...
Embodiment 2
[0044] The method for producing fruit vinegar by compounding jujube and wolfberry comprises the following steps:
[0045] 1) Choose commercially available semi-dried red dates, wash and remove surface dust and soil, add 5 times of water to soak, pre-cook at 90°C for 5 minutes, beat with a crusher to remove the core, and the date core cannot be broken to obtain red date pulp;
[0046] 2) Select commercially available mature wolfberry, wash it, add 5 times of water to soak for 4 hours, beat with a beater to obtain wolfberry pulp;
[0047] 3) Red jujube pulp and wolfberry pulp are compounded according to the mass ratio of 80:20, the sugar concentration in the adjustment solution is 15°Bx, and the pH is 3.6, adding 0.4% pectinase of red jujube and wolfberry quality (Tianjin Lihua Enzyme Preparation Technology Co., Ltd. The company’s enzyme activity is 10000UPTE / mL), extract at 45°C for 4 hours, filter after extraction, and process the filtrate through high-temperature instantaneou...
Embodiment 3
[0063] The method for producing fruit vinegar by compounding jujube and wolfberry comprises the following steps:
[0064] 1) Choose commercially available semi-dried red dates, wash and remove surface dust and soil, add 6 times of water to soak, pre-boil at 80-90°C for 8 minutes, beat with a crusher to remove the core, and the date core cannot be broken to obtain red date pulp;
[0065] 2) Select commercially available mature wolfberry, wash it, add 3 times of water to soak for 4 hours, beat with a beater to obtain wolfberry pulp;
[0066] 3) Red jujube pulp and wolfberry pulp are compounded according to the mass ratio of 90:10, the sugar concentration in the adjustment solution is 15 ° Bx, the pH is 3.0, and 0.25% pectinase (Tianjin Lihua Enzyme Preparation Technology Co., Ltd.) The company’s enzyme activity is 10000UPTE / mL), extract at 40°C for 4 hours, filter after extraction, and process the filtrate through high-temperature instantaneous sterilization (121°C, 1min) to obt...
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