Jewel orchid fruit vinegar and jewel orchid fruit vinegar beverage

The technology of vinegar beverage and lotus fruit is applied in the field of preparation of clematis fruit vinegar and clematis fruit vinegar beverage, which can solve the problems of long fermentation period, low acid production, low efficacy and the like, and achieves an increase in acetic acid yield, Nutrient-rich, development-promoting effects

Active Publication Date: 2012-02-15
XIAMEN XIASHANG TAOHUA DATONG CONDIMENT
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Existing clematis vinegar or clematis vinegar drinks only add clematis to the starch raw material and use traditional techniques for solid-state brewing. The fermentation period is long, the acid production is low, and the efficacy is not outstanding.

Method used

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  • Jewel orchid fruit vinegar and jewel orchid fruit vinegar beverage

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] 1) According to the weight in column 1 of Table 1, take clematis, capillary, kudzu root, licorice and hawthorn and mix them into the filter bag;

[0031] 2) Cleaning: clean with water;

[0032] 3) Add 33kg of water, soak for 30 minutes, decoct for 2 hours, filter and extract liquid A;

[0033] 4) Add 22kg of water to the remaining filter residue from the previous step, decoct for 1.5 hours, and filter to extract liquid B;

[0034] 5) Add 22kg of water to the remaining filter residue from the previous step, decoct for 1.5 hours, and filter to extract liquid C;

[0035] 6) Combine the filtered extracts obtained by three times of filtration to obtain extract D; D=A+B+C;

[0036] 7) Clarification: the mixture D of the first juice, the second juice, and the third juice is left to stand at room temperature for 1 to 2 hours until clarified, and the dregs are removed to obtain the juice (clematis extract juice);

[0037] 8) Alcoholic fermentation: Inoculate yeast strains (An...

Embodiment 2

[0045] 1) According to the weight in the 2nd column of Table 1, take golden clematis, capillary, kudzu root, licorice and hawthorn and mix them into the filter bag;

[0046] 2) Cleaning: clean with water;

[0047] 3) Add 45kg of water, soak for 30 minutes, decoct for 2 hours, and filter to extract liquid A;

[0048] 4) Add 30kg of water to the remaining filter residue from the previous step, decoct for 1.5 hours, and filter to extract liquid B;

[0049] 5) Add 30kg of water to the remaining filter residue from the previous step, decoct for 1.5 hours, and filter to extract liquid C;

[0050] 6) Combine the filtered extracts obtained by three times of filtration to obtain extract D; D=A+B+C;

[0051] 7) Clarification: the mixture D of the first juice, the second juice, and the third juice is left to stand at room temperature for 1 to 2 hours until clarified, and the dregs are removed to obtain the juice (clematis extract juice);

[0052] 8) Alcoholic fermentation: Inoculate y...

Embodiment 3

[0060]1) According to the weight in column 3 of Table 1, take clematis, capillary, kudzu root, licorice and hawthorn and mix them into the filter bag;

[0061] 2) Cleaning: clean with water;

[0062] 3) Add 54kg of water, soak for 30 minutes, decoct for 2 hours, filter and extract liquid A;

[0063] 4) Add 36kg of water to the remaining filter residue in the previous step, decoct for 1.5 hours, and filter to extract liquid B;

[0064] 5) Add 36kg of water to the remaining filter residue in the previous step, decoct for 1.5 hours, and filter to extract liquid C;

[0065] 6) Combine the filtered extracts obtained by three times of filtration to obtain extract D; D=A+B+C;

[0066] 7) Clarification: the mixture D of the first juice, the second juice, and the third juice is left to stand at room temperature for 1 to 2 hours until clarified, and the dregs are removed to obtain the juice (clematis extract juice);

[0067] 8) Alcoholic fermentation: Inoculate yeast strains (Ange ye...

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Abstract

The invention discloses a jewel orchid fruit vinegar, which is prepared according to the following steps: 1kg of jewel orchids, 3kg to 5kg of oriental wormwood, 3kg to 5kg of kudzu vine roots, 3kg to 5kg of liquorice and 1kg to 2kg of haws are adopted and washed with water; the materials are decocted for three times; the decoction is clarified to obtain liquor, and after alcoholic fermentation, acetic fermentation, aging, filtration, stabilization and ultrafiltration, the jewel orchid fruit vinegar is obtained. The invention also discloses a jewel orchid fruit vinegar beverage, the jewel orchid fruit vinegar, water, high fructose corn syrup, glucose, rock candy and honey are proportioned, boiled and uniformly blended, and thereby the jewel orchid fruit vinegar beverage is obtained. Both the inherent ingredients and the nutritional values of the jewel orchid fruit vinegar and the jewel orchid fruit vinegar beverage produced by the invention are better than the inherent ingredients and nutritional value of table vinegar with grain as material, the jewel orchid fruit vinegar and the jewel orchid fruit vinegar beverage keep the unique taste of the jewel orchid as a traditional Chinese medicine, are acid, soft and rich in nutrition, and have certain stomach-strengthening, digestion-promoting, tonifying and health-care effects, the quality and the grade are high, and moreover, since alcoholic fermentation and acetic fermentation are carried out in one step, the production period is shortened.

Description

technical field [0001] The invention relates to a preparation method of fruit vinegar, in particular to a preparation method of clematis fruit vinegar and clematis fruit vinegar drink. The invention is a technical scheme fully adopted in the production of modern scientific and technological methods, which solves the transformation of the Chinese herbal medicine from the two-step process of alcohol fermentation and acetic acid fermentation to the one-step process of alcohol and acetic acid fermentation. Background technique [0002] Modern medicine has proved that vinegar has the effects of eliminating fatigue, helping digestion, facilitating absorption, preventing aging, antibacterial and sterilizing, dilating blood vessels, beautifying skin care, preventing obesity, regulating blood acid-base balance, and enhancing liver and kidney functions. In recent years, with people's understanding of the functions of vinegar, the requirements for the functional components and taste of...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04A23L2/38A23L2/52A23L1/09C12R1/02C12R1/865
Inventor 欧鹭红
Owner XIAMEN XIASHANG TAOHUA DATONG CONDIMENT
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