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Method for preparing blackberry raspberry fruit vinegar

A production method, raspberry technology, is applied in the field of production of blackberry raspberry fruit vinegar to achieve the effects of improving immunity, delaying aging and having a strong fruity taste

Active Publication Date: 2014-05-21
亳州康源养生酒业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] With blackberry, raspberry and emblica as the main raw materials, the method 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. At present, such products have not appeared in the market

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

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

[0020] A. Raw material pretreatment: select mature and complete blackberries, raspberries, and emblical seeds, and beat them separately after cleaning;

[0021] B, take pulp and mix: take blackberry juice, raspberry juice, emblical juice and mix in proportion, stir evenly, make mixed pulp;

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

[0023] D, adding sugar: add sugar to the mixed slurry to 15 ° Bx, 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 co...

Embodiment 2

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

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

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

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

[0034] D, adding sugar: add sugar to the mixed slurry to 15 ° Bx, 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...

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PUM

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Abstract

The invention discloses a method for preparing blackberry raspberry fruit vinegar, belonging to the technical field of preparation of fruit vinegar. The blackberry raspberry fruit vinegar is characterized by mainly comprising the following matters in every 100 parts by weight: 40-55 parts of blackberry juice, 25-35 parts of raspberry juice, 5-10 parts of emblic leafflower fruit juice, 3-5 parts of honey and 5-6 parts of white granulated sugar, and is prepared through steps of respectively pulping, mixing the juice, precooking, sugaring, alcohol fermenting, acetic acid fermenting, filtering, mixing, canning and sterilizing. The blackberry raspberry fruit vinegar has thick fruit flavor, is fragrant and unique, is rich in amino acid, organic acid and vitamins, has functions of resisting oxidization, slowing ageing process, improving immunity, promoting cerebrum metabolism, tonifying the liver and kidney and improving eyesight, and is a green and healthy condiment and healthy food.

Description

technical field [0001] The invention relates to a method for preparing fruit vinegar, in particular to a method for preparing blackberry and raspberry fruit vinegar. Background technique [0002] Blackberry: also known as dewberry, Rosaceae, Rubus is a shrub, its fruit is rich in nutrition, vitamin C content is twice that of blueberry, rich in various amino acids and trace elements necessary for the human body, can promote blood coagulation, and delay aging , improve immunity, promote brain metabolism, lower blood pressure, reduce blood fat and anti-arrhythmia and other functions. At the same time, blackberry also has the functions of anti-cancer, strong bones, and promoting healthy cell division; [0003] Raspberry (scientific name: Rubus idaeus) is a woody plant of the genus Rubus in the family Rosaceae. It is a fruit with a sweet and sour taste and barbed thorns on the branches of the plant. Raspberry has many aliases, such as: raspberry, raspberry, raspberry, raspberry,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04
Inventor 高磊张文娟李旭
Owner 亳州康源养生酒业有限公司