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A kind of preparation method of mulberry blackberry fruit vinegar

A technology of blackberry fruit vinegar and mulberry, which is applied in the preparation of vinegar and other directions, can solve rare problems and other problems, and achieve the effects of strong fruit flavor, improving immunity and delaying aging.

Active Publication Date: 2016-02-17
江苏惠田科技开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Using mulberries, blackberries and lilies as raw materials, the way of deep processing and utilization of the above raw materials has been added. The processed fruit vinegar is rich in nutrition and unique in flavor, and such products are rare in the market

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A method for preparing mulberry and blackberry fruit vinegar, characterized in that: 100 parts by weight mainly contain the following substances: 40-50 parts of mulberry juice, 25-30 parts of blackberry juice, 8-10 parts of lily juice, 5-7 parts of honey, and 4 parts of white sugar -8, take the following steps:

[0020] A. Raw material pretreatment: select mature and complete mulberry, blackberry and lily, and beat them separately after cleaning;

[0021] B, take slurry and mix: take mulberry juice, blackberry juice, lily juice and mix in proportion, stir evenly, make mixed slurry;

[0022] C. Precooking: cook the mixed pulp at 100°C for 25-30min;

[0023] 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;

[0024] E. Alcoholic fermentation: add active dry yeast to the mixed pulp after adding sugar at a ratio of 0.12% of the mixed pulp before precooking, and contro...

Embodiment 2

[0030] A kind of processing method of blackberry fruit vinegar, its formula is: mulberry juice 40kg, blackberry juice 35kg, lily juice 10kg, honey 7kg, white granulated sugar 8kg, adopt following steps:

[0031] A. Raw material pretreatment: select mature and complete blackberries, wolfberries, and lilies, and beat them separately after cleaning;

[0032] B, take pulp and mix: get 40kg of mulberry juice, 35kg of blackberry juice, 10kg of lily juice and mix, stir evenly, make mixed pulp;

[0033] C. Precooking: boil the mixed pulp at 100°C for 20 minutes;

[0034] 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;

[0035] 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 sugar water to the medium for secondary ferme...

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Abstract

The invention discloses a production method of mulberry-blackberry fruit vinegar, belonging to the technical field of fruit vinegar processing. The production method is characterized in that the mulberry-blackberry fruit vinegar mainly comprises the following matters in 100 parts by weight: 40-55 parts of mulberry juice, 25-35 parts of blackberry juice, 5-10 parts of lily juice, 5-7 parts of honey and 4-8 parts of white granulated sugar and is produced through the following steps: respectively carrying out pulping, juice mixing, precooking, sugaring, alcoholic fermentation, acetic fermentation, filtering, proportioning, canning, sterilization and the like. The mulberry-blackberry fruit vinegar produced by utilizing the production method is rich in fruit taste, is rich in amino acid, organic acid, vitamin and the like, is fragrant and unique and has functions of delaying ageing, improving immunity, promoting cerebral metabolism, maintaining beauty, keeping young and the like. Meanwhile, the mulberry-blackberry fruit vinegar is a green and healthy seasoning and a healthy food.

Description

technical field [0001] The invention relates to a method for preparing fruit vinegar, in particular to a method for preparing mulberry and blackberry fruit vinegar. Background technique [0002] Mulberry (sāngshèn) is the mature fruit of the deciduous tree mulberry in the Moraceae family. Mulberry is also called mulberry fruit and mulberry jujube. Farmers like to eat the ripe fresh fruit, which is sweet and juicy. It is one of the fruits that people often eat. Ripe mulberries are oily, sweet and sour, and they are large, thick, purple in color and full of sugar. Harvest when the fruit is ripe from April to June every year, wash, remove impurities, dry or slightly steam and eat in the sun. Mulberries can improve the blood supply of the skin (including the scalp), nourish the skin, make the skin white and tender and black hair, and can delay aging. Mulberry is a good fruit and good medicine for middle-aged and elderly people's health, beauty and anti-aging. Eating mulberrie...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12J1/04
Inventor 夏华
Owner 江苏惠田科技开发有限公司
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