Lycium ruthenicum murr. vinegar preparation method

A technology of black fruit wolfberry and wolfberry fruit, applied in the field of preparation of black fruit wolfberry vinegar, to achieve the effects of dilating blood vessels, preventing aging, and unique process methods

Inactive Publication Date: 2013-02-27
NINGXIA ACADEMY OF AGRI & FORESTRY SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] But there is no product that combines wolfberry and vinegar

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Embodiment one: a kind of preparation method of black fruit wolfberry vinegar, its preparation method comprises the steps:

[0025] a. Raw material screening and cleaning: Take fresh mature black wolfberry fruit, remove the handle, remove rotten fruit and other impurities, and wash twice with water;

[0026] b. Beating: Mix the screened fresh fruit and mature wolfberry fruit with water at a mass ratio of 1:1, pour it into a juice extractor for beating and crushing, and immediately add 30mg / L sodium bisulfite after crushing and leave it for 6 hours;

[0027] c. Liquefaction: Add pectinase with a mass fraction of 0.05% to the above slurry and keep it at 25°C for 5 hours for enzyme treatment;

[0028] d. Alcoholic fermentation: Inoculate Angel wine yeast strains for fermentation, the inoculation amount is 1.0% of the weight of the black fruit wolfberry raw material, the fermentation temperature is 20°C, and the time is 10 days. Ferment when the alcohol content reaches 6% (...

Embodiment 2

[0035] Embodiment two: a kind of preparation method of black fruit wolfberry vinegar, its preparation method comprises the steps:

[0036] a. Raw material screening and cleaning: take the dried fruit of black wolfberry, remove the stem, rotten fruit and other impurities, and wash it twice with water;

[0037] b. Beating: Mix the screened fruit and water at a mass ratio of 1:10, pour into a juicer for beating and crushing, and immediately add 100mg / L sodium bisulfite for 6 hours after crushing;

[0038] c. Liquefaction: Add pectinase with a mass fraction of 0.1% to the above slurry and keep it at 45°C for 1 hour to perform enzyme treatment;

[0039] d. Alcoholic fermentation: Inoculate Angel wine yeast strains for fermentation, the inoculation amount is 0.5% of the weight of black wolfberry raw materials, the fermentation temperature is 30°C, the time is 5 days, when the alcohol content reaches 6% (v / v) Finish;

[0040] e. Acetic acid fermentation: adopt the submerged liquid ...

Embodiment 3

[0046] Embodiment three: a kind of preparation method of black fruit wolfberry vinegar, its preparation method comprises the steps:

[0047] a. Raw material screening and cleaning: take the dried fruit of black wolfberry, remove the stem, rotten fruit and other impurities, and wash it twice with water;

[0048] b. Beating: mix the screened fruit and water at a mass ratio of 1:8, pour into a juicer for beating and crushing, add 50mg / L sodium bisulfite immediately after crushing and leave it for 6h;

[0049] c. Liquefaction: Add pectinase with a mass fraction of 0.1% to the above slurry and keep it at 40°C for 2 hours for enzyme treatment;

[0050] d. Alcoholic fermentation: Inoculate Angel wine yeast strains for fermentation, the inoculation amount is 1.0% of the weight of black wolfberry raw materials, the fermentation temperature is 25°C, and the time is 10 days. Ferment when the alcohol content reaches 7% (v / v) Finish;

[0051] e. Acetic acid fermentation: adopt submerged li...

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PUM

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Abstract

The present invention provides a lycium ruthenicum murr. vinegar fermentation method, and two lycium ruthenicum murr. vinegar drink preparation methods. The lycium ruthenicum murr. vinegar takes fresh lycium ruthenicum murr. as the raw material, and is obtained by the selection of raw materials, juicing, low-temperature alcoholic fermentation, acetic acid fermentation, ageing, filtration, sterilization and other process procedures. The resulting lycium ruthenicum murr. vinegar is blended to obtain a lycium ruthenicum murr. vinegar drink. Anthocyanin, organic acids, vitamins, VC and other active ingredients, especially anthocyanin contained in the lycium ruthenicum murr. are maximally preserved by the high acid environment of the lycium ruthenicum murr. vinegar and the vinegar drinks. Therefore, the lycium ruthenicum murr. vinegar is superior to table vinegar taking grain as raw materials, has a sweet and sour taste and pure flavor, is sour, cool and soft, nutrient-rich and high-quality, and has the efficiency of invigorating stomach, promoting digestion, tonifying, protecting health and the like.

Description

technical field [0001] The invention relates to a preparation method of wolfberry vinegar, in particular to a preparation method of black fruit wolfberry vinegar. Background technique [0002] Goji berry has a long history of health preservation, and now it is highly valued by experts and scholars. Tibetan medicine black fruit wolfberry is called "Pangma", which is a plant of the genus Lycium barbarum in the family Solanaceae. The fruit is purple-black after ripening. Classic works of Tibetan medicine such as "Four Medical Codes" and "Jingzhu Materia Medica" claim that wolfberry black fruit is sweet, flat in nature, and clears heart heat. It is used to treat heart fever, heart disease, irregular menstruation, Symptoms such as menopause. Modern medicine and nutrition have shown that black fruit Lycium barbarum, with black fruit, is rich in natural antioxidant active ingredients - anthocyanins, with a content as high as 4.1% (dried fruit). A large number of studies have sho...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04
Inventor 闫亚美冉林武曹有龙罗青秦垦李晓莺
Owner NINGXIA ACADEMY OF AGRI & FORESTRY SCI
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