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Processing method of blackberry phyllanthus emblica fruit vinegar

A processing method and technology of Emmanuel Fructus are applied in the processing field of blackberry emblica fruit vinegar to achieve the effects of promoting brain metabolism, delaying aging, and having a strong fruity taste.

Inactive Publication Date: 2013-11-13
彭常安
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

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Method used

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Examples

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Effect test

Embodiment 1

[0017] Example 1: A kind of processing method of blackberry emblica fruit vinegar, its formula is: blackberry juice 50kg, emblica juice 30kg, lily juice 6kg, wolfberry juice 5kg, honey 4kg, white granulated sugar 5kg, adopt following steps:

[0018] A. Raw material pretreatment: select mature and complete blackberries, emblica, lily, and wolfberry, and beat them separately after cleaning;

[0019] B, take pulp and mix: get blackberry juice 50kg, emblical juice 30kg, lily juice 6kg, medlar juice 5kg mix, stir evenly, make mixed pulp;

[0020] C. Precooking: boil the mixed pulp at 100°C for 30 minutes;

[0021] D, adding sugar: add sugar to about 15°Bx in the mixed slurry, the sugar content should not be too high, so as not to inhibit the growth of microorganisms;

[0022] E. Alcoholic fermentation: Alcoholic fermentation: add active dry yeast to the mixed slurry after adding sugar at a ratio of 0.08-0.15% of the mixed slurry before precooking, control the temperature at 20-25...

Embodiment 2

[0027] Example 2: A kind of processing method of blackberry emblica fruit vinegar, its formula is: blackberry juice 35kg, emblica juice 30kg, lily juice 10kg, hawthorn juice 10kg, honey 7kg, white granulated sugar 8kg, adopt following steps:

[0028] A. Raw material pretreatment: select mature and complete blackberries, emblica, and lily, and beat them separately after cleaning;

[0029] B, take pulp and mix: get blackberry juice 40kg, emblical juice 35kg, lily juice 10kg, hawthorn juice 10kg mix, stir evenly, make mixed pulp;

[0030] C. Precooking: boil the mixed pulp at 100°C for 20 minutes;

[0031] D, adding sugar: add sugar to about 15°Bx in the mixed slurry, the sugar content should not be too high, so as not to inhibit the growth of microorganisms;

[0032] E. Alcoholic fermentation: Add 68g of active dry yeast to the mixed pulp after adding sugar at a ratio of 0.08% of the mixed pulp before precooking, and control the temperature at 20°C for 7 days. Add 15 ° Bx su...

Embodiment 3

[0037] Example 3: A kind of processing method of blackberry emblica fruit vinegar, its formula is: blackberry juice 55kg, emblica juice 25kg, lily juice 8kg, honey 6kg, white granulated sugar 6kg, adopt following steps:

[0038] A. Raw material pretreatment: select mature and complete blackberries, emblica, and lily, and beat them separately after cleaning;

[0039] B, take pulp and mix: get blackberry juice 55kg, emblica juice 25kg, lily juice 8kg to mix, stir evenly, make mixed pulp;

[0040] C. Precooking: boil the mixed pulp at 100°C for 30 minutes;

[0041] D, adding sugar: add sugar to about 15°Bx in the mixed slurry, the sugar content should not be too high, so as not to inhibit the growth of microorganisms;

[0042] E. Alcoholic fermentation: add 132g of active dry yeast to the mixed pulp after adding sugar at a ratio of 0.15% of the mixed pulp before precooking, and control the temperature at 25°C for 10 days. Add 15 ° Bx sugar water to the medium for secondary fe...

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Abstract

The invention discloses a processing method of blackberry phyllanthus emblica fruit vinegar and belongs to the technical field of food processing. The processing method is characterized in that the blackberry phyllanthus emblica fruit vinegar mainly contains the following materials in 100 parts by weight: 40-55 parts of blackberry juice, 25-35 parts of phyllanthus emblica juice, 5-10 parts of lily juice, 5-7 parts of honey and 4-8 parts of white granulated sugar. The blackberry phyllanthus emblica fruit vinegar is processed by the steps of respectively beating, taking the juice and mixing, pre-cooking, adding sugar, performing alcoholic fermentation, performing acetic fermentation, filtering, blending, canning, sterilizing and the like. The blackberry phyllanthus emblica fruit vinegar disclosed by the invention is strong in fruit flavor and unique in faint scent, contains rich amino acids, organic acids, vitamin C and the like, has the function of promoting blood circulation, and can be used for delaying senescence, enhancing immunity, promoting cerebral metabolism, reducing blood pressure and blood fat, resisting arrhythmia and the like. Meanwhile, the blackberry phyllanthus emblica fruit vinegar is also a green and healthy condiment and health food.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a processing method of blackberry emblica fruit vinegar. Background technique [0002] Blackberry is also called dewberry, Rosaceae, and Rubus is a shrub. Its fruit is rich in nutrients, and its vitamin C content is twice that of blueberry. It is rich in various amino acids and trace elements necessary for the human body. It can promote blood coagulation and delay aging. Improve immunity, promote brain metabolism, lower blood pressure and blood fat, and anti-arrhythmia. Blackberry also has anti-cancer, bone-strengthening, and promoting healthy cell division effects; [0003] Emblica (phyllanthus emblica L.), also known as mountain oil orange, oil licorice, emblica, etc., is a small deciduous tree or shrub of the genus Phyllanthus phyllanthus in the family Euphorbiaceae. It is widely distributed in mountainous areas, hills and plains. Ming "Compendium of Mat...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/02C12J1/08A61K36/8967A61P3/06A61P9/12A61P9/06A61P39/06A61P37/04C12R1/865
Inventor 彭常安余芳
Owner 彭常安
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