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Preparation method for loquat vinegar drink

A technology for loquat vinegar and beverages, applied in the field of beverages, can solve the problems of less development and utilization, and achieve the effects of unique taste, rich nutrition and strong aroma

Inactive Publication Date: 2014-04-23
唐翔
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, in addition to being eaten fresh, loquats can be used for canned food and wine making, and there are few developments and utilizations of them.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] 1) After pulping loquat pulp, add water twice its weight, 15% cooked glutinous rice, and 0.6% maltose, then inoculate acetic acid bacteria, ferment at room temperature for 40 days, take out and filter, and the filtrate is sterilized to obtain Loquat raw vinegar;

[0017] 2) Add 35% loquat, 3% sweet-scented osmanthus, and 1.5% honey to the raw loquat vinegar, soak for 20 days, filter, and sterilize the filtrate to obtain the loquat vinegar beverage;

[0018] The two sterilization methods are high-temperature instantaneous sterilization method, the sterilization temperature is 130°C, and the sterilization time is 10 seconds.

Embodiment 2

[0020] 1) After pulping the loquat pulp, add 1 times its weight of water, 15% of cooked glutinous rice, and 1% of maltose, then inoculate with acetic acid bacteria, ferment at room temperature for 30 days, take out and filter, and the filtrate is sterilized to obtain Loquat raw vinegar;

[0021] 2) Add 30% loquat, 5% sweet-scented osmanthus, and 0.5% honey by weight to the raw loquat vinegar, soak for 20 days, filter, and sterilize the filtrate to obtain the loquat vinegar drink;

[0022] The two sterilization methods are high-temperature instantaneous sterilization method, the sterilization temperature is 140°C, and the sterilization time is 5 seconds.

Embodiment 3

[0024] 1) After pulping loquat pulp, add water twice its weight, 20% cooked glutinous rice, and 0.1% maltose, then inoculate acetic acid bacteria, ferment at room temperature for 50 days, take out and filter, and the filtrate is sterilized to obtain Loquat raw vinegar;

[0025] 2) Add 50% of the weight of loquat, 1% of osmanthus, and 2% of honey to the raw loquat vinegar, soak for 30 days, filter, and sterilize the filtrate to obtain the loquat vinegar beverage;

[0026] The two sterilization methods are high-temperature instantaneous sterilization method, the sterilization temperature is 120°C, and the sterilization time is 10 seconds.

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PUM

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Abstract

The invention discloses a preparation method for a loquat vinegar drink. The preparation method comprises the following steps: 1) pulping loquat flesh, adding water of which the weight is 1 to 3 times that of the pulp, cooked glutinous rice of which the weight is 10 to 20 percent that of the pulp, and maltose of which the weight is 0.1 to 1 percent that of the pulp into the loquat pulp, inoculating acetic acid bacteria and fermenting for 30 to 60 days at normal temperature, taking the fermented pulp out and filtering the fermented pulp, and sterilizing the filtrate to obtain original loquat vinegar; 2) adding loquat of which the weight is 10 to 50 percent that of the original loquat vinegar, sweet osmanthus of which the weight is 1 to 5 percent that of the original loquat vinegar and honey of which the weight is 0.5 to 3 percent that of the original loquat vinegar in original loquat vinegar, soaking for 10 to 30 days, filtering, sterilizing the filtrate to obtain the loquat vinegar drink. According to the preparation method, the loquat is used as a main raw material; first, strawberry and cooked glutinous rice are fermented by using the acetic acid bacteria to obtain the original vinegar; then, the loquat, the sweet osmanthus and the honey are soaked; finally, the loquat vinegar drink is prepared, and the prepared loquat vinegar drink has abundant nutrients, rich flavor and unique taste.

Description

technical field [0001] The invention belongs to the technical field of beverages, in particular to a method for preparing a loquat vinegar beverage. Background technique [0002] Loquat (scientific name: Eriobotrya japonica), also known as golden pill, reed branch, pipa fruit, and reed orange, is the fruit of a plant of the genus Loquat in the Rosaceae. Ripe loquats taste sweet and nutritious, containing various fructose, glucose, potassium, phosphorus, iron, calcium and vitamins A, B, and C. Among them, the content of carotene is the third among all fruits. Traditional Chinese medicine believes that loquat fruit has the effects of moistening the lungs, relieving cough and quenching thirst. At present, in addition to being eaten fresh, loquats can be used for canned food and wine making, and there are few developments and utilizations of them. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a method for prepar...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L1/30A23L2/38A23L2/52A23L33/10
CPCA23L2/02A23L2/52A23L2/84A23L33/105C12J1/08A23V2002/00A23V2200/30A23V2250/21
Inventor 唐翔
Owner 唐翔