Preparation method of fermentation type black currant fruit vinegar and fruit vinegar beverage
A fruit vinegar beverage, fermented technology, applied in the field of preparation of fermented blackcurrant fruit vinegar and fruit vinegar beverage, can solve the problems of insufficient aroma, bad taste, etc., and achieve high utilization rate, easy industrial production, and rich nutrition Effect
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Embodiment 1
[0021] The raw materials are fresh, non-rotten, and non-mildew mature blackcurrant fruits. After washing with clean water, they enter the crushing and beating machine, and use 0.3-0.5% pectinase of the mass of the slurry after beating, and add it to the blackcurrant juice. Under the condition of 40-45 DEG C, perform enzymatic hydrolysis for 2 hours and then filter to obtain blackcurrant juice. After filtering, white sugar is added to adjust the sugar content of the blackcurrant juice to 20-22%. Weigh 0.5% wine active dry yeast according to the mass of the blackcurrant juice after adjusting the sugar content, activate it with warm water at 30°C, add it to the adjusted blackcurrant juice, and ferment for 6 days at 24°C to obtain blackcurrant fruit wine. The acetic acid fermentation strain uses AS1.41 acetic acid bacteria as the strain, and adopts a liquid submerged fermentation method. Inoculate the frozen acetic acid bacteria AS1.41 into a 500mL Erlenmeyer flask containing 50mL...
Embodiment 2
[0024] The raw materials are fresh, non-rotten, and non-mildew mature blackcurrant fruits. After washing with clean water, they enter the crushing and beating machine, and use 0.3-0.5% pectinase of the mass of the slurry after beating, and add it to the blackcurrant juice. Under the condition of 40-45 DEG C, perform enzymatic hydrolysis for 2 hours and then filter to obtain blackcurrant juice. After filtering, white sugar is added to adjust the sugar content of the blackcurrant juice to 20-22%. Weigh 0.6% wine active dry yeast according to the mass of blackcurrant juice after adjusting the sugar content, activate it with warm water at 30°C, add it to the adjusted blackcurrant juice, and ferment for 7 days at 22°C to obtain blackcurrant fruit wine. The acetic acid fermentation strain uses AS1.41 acetic acid bacteria as the strain, and adopts a liquid submerged fermentation method. Inoculate the frozen acetic acid bacteria AS1.41 into a 500mL Erlenmeyer flask containing 50mL of ...
Embodiment 3
[0027] The raw materials are fresh, non-rotten, and non-mildew mature blackcurrant fruits. After washing with clean water, they enter the crushing and beating machine, and use 0.3-0.5% pectinase of the mass of the slurry after beating, and add it to the blackcurrant juice. Under the condition of 40-45 DEG C, perform enzymatic hydrolysis for 2 hours and then filter to obtain blackcurrant juice. After filtering, white sugar is added to adjust the sugar content of the blackcurrant juice to 20-22%. Weigh 0.7% wine active dry yeast of the mass of blackcurrant juice after sugar content adjustment, activate it with warm water at 30°C, add it to the adjusted blackcurrant juice, and ferment at 20°C for 8 days to obtain blackcurrant fruit wine. The acetic acid fermentation strain uses AS1.41 acetic acid bacteria as the strain, and adopts a liquid submerged fermentation method. Inoculate frozen acetic acid bacteria AS 1.41 into a 500mL Erlenmeyer flask containing 50mL of seed medium, cul...
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