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Roxburgh rose vinegar beverage and preparation method thereof

A technology of vinegar beverage and roxburghii, which is applied in the field of roxburghii vinegar beverage and its preparation, can solve the problems that the comprehensive utilization of roxburghip residue has not yet attracted attention, and achieve the effects of enriching the types of processed products, making full use of them, and promoting comprehensive utilization

Inactive Publication Date: 2013-02-13
季晓燕 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

my country is a country rich in prickly pear resources, and there are wild or artificial cultivations everywhere. At the same time, the development of prickly pear beverages and other products is also in the ascendant, but the comprehensive utilization of a large number of prickly pear waste residues has not yet attracted attention.

Method used

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  • Roxburgh rose vinegar beverage and preparation method thereof
  • Roxburgh rose vinegar beverage and preparation method thereof
  • Roxburgh rose vinegar beverage and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0087] Embodiment 1: prepare Rosa roxburghii vinegar beverage according to the following steps:

[0088] Step 1: Weigh 500g of Rosa roxburghii pomace and 50g of Rosa roxburghii fruit and mix them for later use.

[0089] The second step: Alcoholic fermentation: Put the mixture into the fermentation tank, add 6 times the weight of water, adjust the sugar content with sucrose, add 0.5% wine active dry yeast by weight of the mixture, mix well, and stir regularly (every 3 hours), CO produced by fermentation 2 Fully discharge, after 7 days of fermentation, filter to obtain prickly pear wine with an alcohol content of 5°.

[0090] The third step: the preparation of acetic acid fermentation seed liquid:

[0091] (1) Preparation of culture medium

[0092] Culture medium composition: solid medium is prepared by 10wt% glucose, 2wt% calcium carbonate, 1wt% yeast extract, 1.5wt% agar, add distilled water and mix well; expansion medium is prickly pear wine mash with an alcohol content of...

Embodiment 2

[0101] Embodiment 2: prepare Rosa roxburghii vinegar beverage according to the following steps:

[0102] Step 1: Weigh 500g of thorn pear dregs and 60g of thorn pear juice and mix them for later use;

[0103] The second step: Alcoholic fermentation: Put the mixture into the fermentation tank, add 7 times the weight of water, adjust the sugar content with sucrose, add 0.4% wine active dry yeast by weight of the mixture, mix well, and stir regularly (every 2.5 hours), CO produced by fermentation 2 Fully discharge, after 8 days of fermentation, filter to obtain prickly pear wine with an alcohol content of 4°.

[0104] The third step: the preparation of acetic acid fermentation seed liquid:

[0105] (1) Preparation of culture medium

[0106] Medium composition: by weight percentage, the solid medium is prepared by 10% glucose, 2% calcium carbonate, 1% yeast extract, 1.5% agar, add distilled water and mix well; the expansion medium is prickly pear wine mash with alcohol content ...

Embodiment 3

[0115] Embodiment 3: prepare Rosa roxburghii vinegar beverage according to the following steps:

[0116] Step 1: Weigh 500g of Rosa roxburghii pomace, 30g of Rosa roxburghii fruit, 40g of Rosa roxburghii juice and mix for later use;

[0117] The second step: Alcoholic fermentation: Put the mixture into the fermentation tank, add 8 times the weight of water, adjust the sugar content with sucrose, add 0.7% wine active dry yeast by weight of the mixture, mix well, and stir regularly (every 2 hours), CO produced by fermentation 2 Fully discharge, after 9 days of fermentation, filter to obtain prickly pear wine with an alcohol content of 4.5°.

[0118] The third step: the preparation of acetic acid fermentation seed liquid:

[0119] (1) Preparation of culture medium

[0120] Medium composition: by weight percentage, the solid medium is prepared with 10% glucose, 2% calcium carbonate, 1% yeast extract, and 1.5% agar, and distilled water is added to mix well; the expansion medium ...

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Abstract

The invention discloses a roxburgh rose vinegar beverage and a preparation method thereof. The roxburgh rose vinegar beverage is a liquid beverage which is prepared by fermenting the following components in parts by weight: 10 to 50 parts of roxburgh rose dregs, 1 to 5 parts of roxburgh rose fruits and / or 4 to 8 parts of roxburgh rose juice. According to the preparation method, the roxburgh rose dregs are used as the main raw material, and a small amount of roxburgh rose fruits and / or roxburgh rose juice is used to prepare the roxburgh rose vinegar beverage; the preparation process mainly comprises the steps of alcohol fermentation, acetic fermentation, filtration, dilution and seasoning; and compared with a product of the prior art, the prepared roxburgh rose vinegar beverage is rich in nutrient components and genuine in flavor, keeps the unique flavor of roxburgh roses, is convenient and easy to produce, and is lower in cost and easier for industrial mass production. Moreover, the roxburgh rose vinegar beverage is prepared from the commonly discarded roxburgh rose dregs as the main raw material, thus having great significance for comprehensive development and full utilization of the roxburgh roses; and the utilization ratio of the roxburgh roses and the generated economic benefit are far higher than those of the prior art.

Description

technical field [0001] The invention relates to a roxburghii vinegar beverage and a preparation method thereof, belonging to the technical field of beverage production. Background technique [0002] Rosa roxburghii is a small perennial deciduous shrub of the family Rosaceae, a special product in my country, mainly produced in Guizhou, Sichuan, Guangxi, Hubei, Tibet and other places. In recent years, it has been successfully planted in Henan. The height of the prickly pear tree is 1.5-2.5 meters, the crown is 1-1.5 meters, the tree body is brown, it germinates in mid-March, the stems and leaves are luxuriant, the leaves are pinnately cracked, the back is densely needled, clustered and branched, and the whole body is full of thorns. Thorns opposite stems of leaves. The branches bloom alternately from April to August, and the flowers are similar to roses, with a diameter of 6-7 cm. Depending on the variety, the flower colors are pink, purple, yellow, white, etc. Fruits are set...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L2/70C12J1/04A23L2/84
Inventor 陈华国周欣张明凌洁季晓燕
Owner 季晓燕
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