Process for preparing apple vinegar

A preparation process and apple cider vinegar technology, applied in the preparation field of apple cider vinegar, can solve the problems of incomplete nutritional value, reduced apple flavor and the like, and achieve the effects of eliminating aging cutin, regulating endocrine, and diluting melanin.

Inactive Publication Date: 2012-05-16
曹峰
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But the existing technology of producing apple cider vinegar has the following defects: 1, fermentation is relatively complete, although the local flavor of vin

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Embodiment 1 prepares apple cider vinegar

[0024] Proceed as follows:

[0025] (1) select immature, cyan apples, slice and wash;

[0026] (2) Lay apple slices and rock sugar layer by layer in the fermenter to ensure that there is a large gap between each layer, and the total amount of rock sugar is 2 / 5 of the total mass of apples;

[0027] (3) Seal the fermenter tightly and place it in a cool environment at 20°C to 30°C for fermentation;

[0028] (4) After 50 minutes of fermentation, unseal, add glutinous rice vinegar to seal and ferment again;

[0029] (5) After 170 days of fermentation, finish the fermentation to obtain the original vinegar;

[0030] (6) filter to remove impurities and floating matter;

[0031] (7) Add honey to the original vinegar and mix well. The amount of honey added is 1 / 10 of the volume of the original vinegar.

[0032] The variety of the apple is Xiaoguoguang.

[0033] The prepared apple cider vinegar has unique flavor, has the character...

Embodiment 2

[0034] Embodiment 2 prepares apple cider vinegar

[0035] Proceed as follows:

[0036] (1) select immature, cyan apples, slice and wash;

[0037] (2) Lay apple slices and rock sugar layer by layer in the fermenter to ensure that there is a large gap between each layer, and the total amount of rock sugar is 2 / 5 of the total mass of apples;

[0038] (3) Seal the fermenter tightly and place it in a cool environment at 20°C to 30°C for fermentation;

[0039] (4) After 60 days of fermentation, unseal, add glutinous rice vinegar to seal and ferment again;

[0040] (5) After 180 days of fermentation, finish the fermentation to obtain the original vinegar;

[0041] (6) filter to remove impurities and floating matter;

[0042] (7) Add honey to the original vinegar and mix well. The amount of honey added is 1 / 10 of the volume of the original vinegar.

[0043] The kind of described apple is yellow banana.

Embodiment 3

[0044] Embodiment 3 prepares apple cider vinegar

[0045] Proceed as follows:

[0046] (1) select immature, cyan apples, slice and wash;

[0047] (2) Lay apple slices and rock sugar layer by layer in the fermenter to ensure that there is a large gap between each layer, and the total amount of rock sugar is 2 / 5 of the total mass of apples;

[0048] (3) Seal the fermenter tightly and place it in a cool environment at 20°C to 30°C for fermentation;

[0049] (4) After 55 minutes of fermentation, unseal, add glutinous rice vinegar to seal and ferment again;

[0050] (5) After 175 days of fermentation, finish the fermentation to obtain the original vinegar;

[0051] (6) filter to remove impurities and floating matter;

[0052] (7) Add honey to the original vinegar and mix well. The amount of honey added is 1 / 10 of the volume of the original vinegar.

[0053] The kind of described apple is green banana.

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PUM

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Abstract

The invention discloses a process for preparing apple vinegar. The process comprises the following steps of: (1) slicing immature green apples, and washing; (2) putting the apple slices and rock sugar into a fermentation tank layer by layer to ensure that one larger gap between every two layers is formed; (3) tightly sealing the fermentation tank, and putting into a shady and cool environment at the temperature of between 20 and 30 DEG C for fermentation; (4) fermenting for 50 to 60 days, unsealing, adding sticky rice vinegar, and fermenting in a sealed manner again; (5) fermenting for 170 to 180 days, stopping fermenting, and thus obtaining the original vinegar; (6) filtering to remove impurities and floaters; and (7) adding honey into the original vinegar, and uniformly mixing, wherein the addition amount of the honey is one tenth of the volume of the original vinegar. The prepared apple vinegar has unique flavor and has the characteristics of apples and vinegar; and the honey with high nutrition value is added, so that the apple vinegar can be used as a condiment and can also be used as a beverage for drinking.

Description

technical field [0001] The invention relates to a preparation process of apple cider vinegar. Background technique [0002] Vinegar is one of the most commonly used condiments in people's daily life, but most of the vinegar is rice fermented, which only has the function of seasoning, and does not have obvious nutritional value and flavor similar to beverages. [0003] Apple cider vinegar is a new type of product in recent years. It refers to a drink made from apple vinegar fermented from apple juice and then mixed with apple juice and other raw materials. Apple vinegar mixed with apple juice makes the taste sour and sweet, sweet and sour, which not only eliminates the raw vinegar taste of raw vinegar, but also has the sweet aroma of fruit juice, which is very refreshing to drink. Apple cider vinegar also has the effects of health care, fatigue improvement, beauty and beauty, etc. It can be said that it combines the flavor and nutritional value of condiment vinegar, fruit an...

Claims

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Application Information

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IPC IPC(8): C12J1/08
Inventor 曹峰
Owner 曹峰
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