Preparation method of apple vinegar

An apple cider vinegar and apple technology, applied in the field of food processing, can solve the problems of poor liquid fermentation quality and long solid state fermentation period, and achieve the effects of long residence time, shortened brewing period and reduced fermentation speed.

Inactive Publication Date: 2014-08-13
山西药科职业学院
View PDF4 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The present invention provides a method for preparing apple cider vinegar in order to solve the problems of long period of traditional solid state fermentation and poor quality of liquid state fermentation

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Preparation method of apple vinegar

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A preparation method of apple cider vinegar, comprising the following steps:

[0028] (1) Wash and crush the apples, control the sugar content at 10-12%, and then energize and magnetize to obtain magnetized apple juice;

[0029] (2) Add 0.025% yeast and 1.5% alcohol to the magnetized apple juice, keep the temperature at 33-37°C, and ferment for 3 days to obtain apple wine;

[0030] (3) Add acetic acid bacteria with 0.1% of the mass of apple juice in the apple wine, keep the temperature at 23-27°C, and ferment for 2.5 days to obtain apple cider vinegar;

[0031] (4) Drenching and sterilizing the apple cider vinegar, then adding 0.01% of the mass of apple cider vinegar with methylglyoxal, aging for 12 days, adjusting the acidity to 3.5-4%, and the finished product is obtained.

Embodiment 2

[0033] A preparation method of apple cider vinegar, comprising the following steps:

[0034] (1) Wash and crush the apples, control the sugar content at 10-12%, and then energize and magnetize to obtain magnetized apple juice;

[0035] (2) Add 0.02% yeast and 0.5% alcohol to the magnetized apple juice, keep the temperature at 33-37°C, and ferment for 2.5 days to obtain apple wine;

[0036] (3) Add acetic acid bacteria with 0.1% of the mass of apple juice in the apple wine, keep the temperature at 23-27°C, and ferment for 2 days to obtain apple cider vinegar;

[0037] (4) Drenching and sterilizing the apple cider vinegar, then adding 0.01% of the mass of apple cider vinegar with methylglyoxal, aging for 11 days, adjusting the acidity to 3.5-4%, and the finished product is obtained.

Embodiment 3

[0039] A preparation method of apple cider vinegar, comprising the following steps:

[0040] (1) Wash and crush the apples, control the sugar content at 10-12%, and then put the crushed apple juice in a magnetization machine for magnetization to obtain magnetized apple juice;

[0041] (2) Add 0.015% yeast and 1% alcohol to the magnetized apple juice, keep the temperature at 33-37°C, and ferment for 2 days to obtain apple wine;

[0042] (3) Add acetic acid bacteria with 0.1% of the mass of apple juice in the apple wine, keep the temperature at 23-27°C, and ferment for 3 days to obtain apple cider vinegar;

[0043] (4) Drenching and sterilizing the apple cider vinegar, then adding 0.01% of the mass of apple cider vinegar with methylglyoxal, aging for 10 days, adjusting the acidity to 3.5-4%, and the finished product is obtained.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses a preparation method of apple vinegar, belongs to the technical field of food processing, and solves the problems of long solid-fermentation period and poor liquid-fermentation quality in the traditional technology. The preparation method comprises the following steps of: (1) cleaning and crushing apples, controlling the sugar degree to be 10-12%, then electrifying and magnetizing, so as to obtain magnetized apple juice; (2) adding yeast with the mass being 0.015-0.025% of the mass of the apple juice and alcohol with the mass being 0.5-1.5% of the mass of the apple juice, and fermenting for 2-3 days at the temperature of 33-37 DEG C, so as to obtain apple wine; (3) adding acetic acid bacteria with the mass being 0.1% of the mass of the apple juice into the apple wine, and fermenting for 2-3 days at the temperature of 23-27 DEG C, so as to obtain the apple vinegar; and (4) carrying out vinegar spraying sterilization on the apple vinegar, then adding methylglyoxal with the mass being 0.01% of the mass of the apple vinegar, ageing for 10-12 days, and adjusting the acidity to be 3.5-4%, so as to obtain finished apple vinegar. The preparation method disclosed by the invention has the advantages that the fermentation period is shortened, the quality of the apple vinegar is improved, the taste of the apple vinegar is soft and mellow, and nutrient substances are rich.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to a method for preparing vinegar, in particular to a method for preparing apple cider vinegar. Background technique [0002] Apple cider vinegar is more and more favored by consumers because of its unique flavor and many health functions, and the market prospect is very promising. [0003] At present, most of the apple cider vinegar available on the market is liquid-fermented apple cider vinegar, that is, concentrated apple juice is used as raw material, and liquid fermentation technology is used to separate ethanol fermentation and acetic acid conversion. Generally, it takes 3-7 days to become vinegar, and it can be aged for two months. listed. But the apple cider vinegar of liquid state fermentation is all far inferior to traditional solid-state fermented apple cider vinegar in aspects such as color and luster, fragrance, mouthfeel, health care function. However, the trad...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Patents(China)
IPC IPC(8): C12J1/02C12R1/02
Inventor 堐榜琴肖国辉肖国红张玮玮张建国张震云蔡翠芳康曼
Owner 山西药科职业学院
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap