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Preparation method of roselle fruit vinegar

A technology of roselle and fruit vinegar is applied in the preparation of vinegar, medical preparations containing active ingredients, pharmaceutical formulas, etc., to achieve the effects of enhancing calcium absorption, promoting children's development, and having a strong fruity taste.

Inactive Publication Date: 2014-01-29
曹石
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There is no report on the preparation of fruit vinegar products from roselle in the market

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Embodiment 1: a kind of preparation method of roselle fruit vinegar, its prescription is: 45kg of roselle juice, 38kg of wolfberry juice, 11kg of strawberry juice, 7.5kg of honey, 8kg of white granulated sugar, adopt following steps:

[0015] A. Raw material pretreatment: select mature and complete roselle, wolfberry and lily, and after cleaning, beat them separately;

[0016] B, take pulp and mix: get 45kg of roselle juice, 38kg of wolfberry juice, 11kg of strawberry juice and mix, stir evenly, make mixed pulp;

[0017] C. Precooking: boil the mixed pulp at 100°C for 20 minutes;

[0018] 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;

[0019] E. Alcoholic fermentation: add 65g 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 ...

Embodiment 2

[0024] Embodiment 2: a kind of preparation method of roselle fruit vinegar, its prescription is: roselle juice 55kg, medlar juice 25kg, strawberry juice 8kg, honey 6kg, white granulated sugar 6kg, adopt following steps:

[0025] A. Raw material pretreatment: select mature and complete roselle, wolfberry and lily, and after cleaning, beat them separately;

[0026] B, take pulp and mix: get 55kg of roselle juice, 25kg of wolfberry juice, 8kg of lily juice and mix, stir evenly, make mixed pulp;

[0027] C. Precooking: boil the mixed pulp at 100°C for 30 minutes;

[0028] 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;

[0029] 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 secondar...

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PUM

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Abstract

The invention discloses a preparation method of roselle fruit vinegar, and belongs to the technical field of food brewing. The preparation method is characterized by comprising the steps of preparing the following materials in terms of 100 parts by weight: 40-50 parts of roselle juice, 30-35 parts of medlar juice, 8-10 parts of strawberry juice, 6-7 parts of honey and 6-8 parts of white granulated sugar; respectively pulping, extracting juice and mixing, pre-cooking, adding sugar, implementing alcoholic fermentation, implementing acetic fermentation, filtering, mixing, canning, sterilizing and the like. The product is strong in fruit flavor, unique in faint scent, rich in amino acid, organic acid, vitamin C and the like, and is favorable for regulating and balancing blood fat, enhancing calcium absorption, promoting child development, facilitating digestion and the like. The roselle fruit vinegar, as green and healthcare seasoning and healthcare food, has functions of clearing summer-heat, activating blood circulation and enriching blood, and beautifying.

Description

technical field [0001] The invention relates to a processing method of fruit vinegar, in particular to a preparation method of roselle fruit vinegar. Background technique [0002] Roselle is an annual natural food raw material medicinal herb of Malvaceae Hibiscus, also known as: mountain eggplant, etc., it has the duality of food and medicine. Roselle is sour in taste and cold in nature, which is good for regulating and balancing blood lipids, promoting calcium absorption, promoting children's development, and promoting digestion. It has the effects of clearing heat and relieving heat, diuretic and blood pressure reduction, beautifying skin and removing spots, detoxifying, and hangover. It also has the functions of invigorating blood and nourishing blood, and nourishing and beautifying the skin. Modern studies have shown that Roselle contains protocatechuic acid, isoflavones, rich amino acids, vitamins and other chemical components, which can reduce cholesterol and triglyc...

Claims

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Application Information

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IPC IPC(8): C12J1/04C12J1/08A61K36/815A61P1/14A61P3/14A61P17/18A61P7/06
Inventor 曹石吴义顺
Owner 曹石