Unlock instant, AI-driven research and patent intelligence for your innovation.

Method for making isomaltulose vinegar

A technology of maltone and sweet and sour, which is applied in the food field, can solve the problem of single taste at the entrance, achieve the effect of simple preparation method, meet market demand, and enrich product types

Inactive Publication Date: 2014-05-14
QINGDAO LANGYATAI GRP
View PDF7 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Although the above-mentioned apple cider vinegar has many effects, its entrance taste is single

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Method for making isomaltulose vinegar

Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0026] The present invention proposes a preparation method of isomaltone sugar ester. In order to make the advantages and technical solutions of the present invention clearer and clearer, the present invention will be further clearly and completely described below in conjunction with specific embodiments.

[0027] At first the selected part raw materials of the present invention are described as follows:

[0028] Acetic acid bacteria: quickly oxidize alcohol into acetic acid;

[0029] Yeast: a single-celled fungus;

[0030] Fresh apples: apples without rot and rich in moisture;

[0031] The acetic acid bacteria, saccharomyces and fresh apples of the present invention can be purchased through commercial channels.

[0032] The present invention, a kind of preparation method of isomaltone sweet and sour, comprises the following steps:

Embodiment 1

[0034] Step 1: Select fresh apples, wash them, crush them, and squeeze them to obtain apple juice;

[0035] Step 2: adding the apple juice in step 1 to the mature yeast liquid, and entering the fermenter for fermentation;

[0036] Step 3: add demineralized water to reduce the alcohol content to 6 degrees, raise the temperature to 80°C, keep it for 20 minutes, and then lower the temperature to 30°C to obtain cider;

[0037] Step 4: Add acetic acid bacteria with an acid production rate of 30% to the cider described in step 3, turn on the aseptic fan, pass in the aseptic air, control the fermentation temperature to 30°C, and ferment for 4 hours to obtain apple vinegar;

[0038] Step 5: The apple vinegar produced by the fermentation in step 4 is immediately sterilized at a temperature of 75° C., and sent to a storage tank for storage;

[0039] Step 6: Add isomaltulose and demineralized water to the original apple vinegar obtained in step 5. In this embodiment, the mass ratio of i...

Embodiment 2

[0043] Step 1: Select fresh apples, wash them, crush them, and squeeze them to obtain apple juice;

[0044] Step 2: adding the apple juice in step 1 to the mature yeast liquid, and entering the fermenter for fermentation;

[0045] Step 3: add demineralized water to reduce the alcohol content to 6 degrees, raise the temperature to 80°C, keep it for 20 minutes, and then cool down to 32°C to obtain cider;

[0046] Step 4: Add acetic acid bacteria with an acid production rate of 35% to the cider described in step 3, turn on the aseptic fan, pass in the aseptic air, control the fermentation temperature to 35°C, and ferment for 4 hours to obtain apple vinegar;

[0047] Step 5: The apple vinegar produced by the fermentation in step 4 is immediately sterilized at a temperature of 75° C., and sent to a storage tank for storage;

[0048] Step 6: Add isomaltulose and demineralized water to the original apple vinegar obtained in step 5. In this embodiment, the mass ratio of isomaltulose,...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a method for making isomaltulose vinegar, which belongs to the field of food. The method comprises the following steps: firstly, adding a yeast bacterium liquid into prepared apple juice to ferment, fermenting for a whole to obtain apple wine, adding a acetic bacterium liquid into the apple wine to convert the alcohol in the apple wine into apple vinegar through the acetic bacterium liquid, sterilizing, blending and heating the apple vinegar, and preparing to obtain the isomaltulose vinegar. The isomaltulose vinegar prepared by using the method can be drunk frequently, can prevent disease and strengthen the body, is nutrient fruit vinegar, is applicable to people with diabetes, hypertension, hyperlipidemia and obesity and children, and is also applicable to ordinary people.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to a preparation method of isomaltone sugar vinegar. Background technique [0002] With the improvement of people's living standards and the acceleration of the pace of life, in the face of huge work pressure, people put forward higher requirements for the quality of life. How to maintain a healthy body has attracted the attention of many people. For example, the most The best-selling apple cider vinegar, as well as the vinegar that contains multiple nutrients and is beneficial to human health and prolongs life, are more and more sought after by people. [0003] For example, apple cider vinegar contains many nutrients and has good health care effects. It can promote the metabolism of the human body, enhance human immunity, clear and bright, sweet and sour, can appetizer and spleen, beautify the skin, soften blood vessels, reduce blood pressure and dissolve fat, Producing body fluid ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/02C12J1/08
Inventor 李悦明晁进福徐建春夏秀梅于水见陈燊君
Owner QINGDAO LANGYATAI GRP