Fermented ginseng fruit vinegar and preparation method thereof

A fermented ginseng technology, applied in the preparation of vinegar, etc., can solve the problems that ginseng fruit vinegar has not been applied and the taste of ginseng has not been improved, and achieve the effect of unique flavor, improved flavor and good taste

Active Publication Date: 2013-09-25
BEIHUA UNIV
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  • Abstract
  • Description
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  • Application Information

AI Technical Summary

Problems solved by technology

[0006] In the prior art, the taste of ginseng has not been improved, and the fruit vinegar fruit wine technology has not been applied to the research of ginseng fruit vinegar

Method used

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Examples

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Embodiment 1

[0025] Preparation of fruit alcoholic fermentation liquid: select 30kg of indigo fruit free of diseases and insect pests, wash it with deep well water, add 10kg of purified deep well water, squeeze and break it while adding water, take 50g of fruit wine active dry yeast, add 100mL of indigo fruit juice after activation, and incubate at 28°C for 6h. Make the blue indigo fruit yeast liquid, add it to the broken blue indigo fruit and mix, and ferment for 4 days.

[0026] Preparation of ginseng lactic acid fermentation liquid: 8 hours before the end of fruit alcohol fermentation, take 10kg of ginseng dry powder and add 0.05kg of cornmeal, mix well, add 105kg of purified deep well water and stir evenly, cook at 121°C for 30min, and activate the Lactic acid starters such as bifidobacteria are fermented at 38°C±1°C for 6 hours under temperature control, and the special aroma of frankincense and ginseng will appear, and ginseng lactic acid fermentation liquid will be obtained.

[0027...

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PUM

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Abstract

The invention provides fermented ginseng fruit vinegar and a preparation method thereof. According to the fermented ginseng fruit vinegar and the preparation method thereof, northeast ginseng, glutinous rice and fruits such as lonicera edulis and the like serve as fermentation matrixes, and then a ginseng functional beverage with good taste and unique flavor is prepared through the steps of converting starch by using a saccharifying enzyme, carrying out lactic fermentation by using lactobacillus, carrying out alcoholic fermentation by using aspergillus oryzae, saccharomycete and the like, carrying out alcoholic fermentation by using acetic acid bacteria, then, aging, filtering, blending and sterilizing, so that the market demands on ginseng food are met. The fruit vinegar prepared by the preparation method provided by the invention has the typical aroma of the ginseng, the fruit fragrance of the lonicera edulis and the fragrance of lactic acid fermentation, contains the full nutrition of the ginseng, and has the effects of the lonicera edulis and fruit vinegar.

Description

technical field [0001] The invention relates to a production method of fruit vinegar, in particular to a fermented ginseng fruit vinegar and a production method thereof. Background technique [0002] Relevant literature records: Meng Lingyi reported ancient Chinese books such as "Shen Nong's Herbal Classic", "Bielu of Famous Doctors", "On the Properties of Medicine" and "Bencao Huiyan" in Occupation and Health, 27 (23), 2790-2791, 2011 It has been recorded that ginseng has the functions of nourishing the five internal organs, calming the spirit, calming the soul, improving immune function, prolonging life, and anti-aging. Ginseng has been used in my country for more than 4,000 years. It has a long history and is a health care treasure of the emperors of all dynasties. It is also a natural food and health food, and it is an item with the same origin of medicine and food. Modern studies have confirmed that ginseng also has anti-tumor, excitatory central nervous system, protecti...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04
Inventor 孙广仁张启昌乜玉双丁正然
Owner BEIHUA UNIV
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