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Preparation method for blueberry-Chinese chestnut vinegar

A technique of chestnut and blueberry is applied in the field of preparation of blueberry chestnut vinegar to achieve the effects of expelling eye fatigue, delaying memory decline and long shelf life

Active Publication Date: 2013-07-24
南通市通州区西亭供水服务有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there is no report on making fruit vinegar from blueberries and chestnuts

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A preparation method of blueberry chestnut vinegar comprises:

[0023] (1) Select high-quality blueberries, wash, inactivate enzymes at high temperature, and colloidally grind to make blueberry pulp; blueberry pulp is enzymolyzed with 3% compound enzyme; the enzymolysis reaction temperature is 37°C, and the enzymolysis time is 2h; Pectinase and cellulase are composed at a mass ratio of 2:1;

[0024] (2), select high-quality chestnuts, wash, bake and remove the shell, crush into 0.4cm particles, steam for 60 minutes to soften, refine, and make chestnut pulp;

[0025] (3) Mix enzymatically treated blueberry pulp and chestnut pulp at a mass ratio of 3:1, sterilize, add activated acetic acid bacteria accounting for 1.5% of the total weight of blueberry pulp and chestnut pulp, and seal at 32°C Fermentation, the time is 30 days;

[0026] (4), the fermented mixture is sent into the aging tank, after 25 days of maturation and aging, filter, then add xylitol 4%, tartaric a...

Embodiment 2

[0028] A preparation method of blueberry chestnut vinegar comprises:

[0029] (1) Select high-quality blueberries, wash them, inactivate enzymes at high temperature, and colloidally grind to make blueberry pulp; blueberry pulp is enzymatically hydrolyzed with 3% compound enzyme; Composed of pectinase and cellulase in a mass ratio of 2:1;

[0030] (2), select high-quality chestnuts, wash, bake and remove the shell, crush into 0.3-0.4cm particles, steam cook for 50-60 minutes to soften, refine, and make chestnut pulp;

[0031] (3) Mix enzymatically treated blueberry pulp and chestnut pulp at a mass ratio of 1:3, sterilize, add activated acetic acid bacteria accounting for 1% of the total weight of blueberry pulp and chestnut pulp, and seal at 28°C Fermentation, the time is 20 days;

[0032] (4), the fermented mixture is sent into the aging tank, after 20 days of post-ripening aging, filter, then add xylitol 2%, tartaric acid 5%, honey 3%, konjac gum 1%, fruit juice in perc...

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Abstract

The invention relates to a preparation method for blueberry-Chinese chestnut vinegar. The preparation method comprises the following steps of: (1) selecting high-quality blueberries, performing washing and high-temperature enzyme deactivation on the selected high-quality blueberries, grinding the blueberries into blueberry thick liquid by using a colloid grinder, and performing enzymolysis on theblueberry thick liquid by adopting compound enzymes; (2) selecting, washing, baking, shelling and crushing high-quality Chinese chestnuts into grains with the grain sizes of 0.3 to 0.4cm, cooking thecrushed chestnuts for 50 to 60 minutes by using vapor to soften the crushed chestnuts, and grinding the softened chestnuts into Chinese chestnut thick liquid; (3) mixing the blueberry thick liquid subjected to the enzymolysis and the Chinese chestnut thick liquid according to the mass ratio of 1:3 to 3:1, performing sterilization, adding activated acetic acid bacteria, and performing fermentationat 28 to 32 DEG C in a sealing way for 20 to 30 days; and (4) feeding a fermented mixture into an ageing tank, performing after-ripening and ageing for 20 to 25 days, performing filtering, adding 2 to 4 weight percent of xylitol, 5 to 7 weight percent of tartaric acid, 3 to 5 weight percent of honey, 1 to 2 weight percent of amophophallus gum and 1 to 2 weight percent of pectin, and performing blending, filling and sterilization to obtain a finished product. The blueberry-Chinese chestnut vinegar has unique mouth-feel, high nutritional value and good healthcare effects.

Description

technical field [0001] The invention relates to a method for preparing fruit vinegar, in particular to a method for preparing blueberry and chestnut vinegar. Background technique [0002] Blueberry, a small berry, is blue in color, beautiful in color, pleasing to the eye, blue and covered with a layer of white fruit powder, with fine flesh and tiny seeds. The average weight of blueberry fruit is 0.5-2.5g, and the maximum weight is 5g. The edible rate is 100%. It is sweet and sour, and has a pleasant aroma. It is a good fresh food. In addition to conventional sugar, acid and Vc, blueberry fruit is rich in V E , V A , V B , SOD, arbutin, protein, anthocyanin, dietary fiber and rich in K, Fe, Zn, Ca and other mineral elements. According to the analysis of 14 varieties of blueberry fruit imported from the United States, the anthocyanin content per 100 grams of blueberry fresh fruit is as high as 163mg. The anthocyanin in blueberry can delay memory loss and prevent heart ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12J1/00C12J1/08C12R1/02
Inventor 金振国
Owner 南通市通州区西亭供水服务有限公司
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