Manufacturing method of apricot plum fruit vinegar

A production method and technology of red plum fruit are applied in the preparation of vinegar, microorganism-based methods, biochemical equipment and methods, etc., and can solve problems such as no reports that have not yet been reported, and achieve rich nutrition, pure flavor and strong fruit aroma. Effect

Active Publication Date: 2014-05-28
BENGBU KUNPENG FOOD & BEVERAGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are canned red plums and red plum sauce and other products in the market, but red plum fruit vinegar processed from red plums has not yet been reported.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A preparation method of red plum fruit vinegar adopts the following steps:

[0018] A. Raw material processing: take mature red plums or as raw materials, remove red plum cores and impurities, wash, beat, and directly beat to avoid the loss of nutrients;

[0019] B. Adding sugar: take 10kg of red plum slurry, add 1kg of fine granulated sugar to the slurry, and mix well;

[0020] C. Alcoholic fermentation: add 0.08kg of active dry yeast to the slurry after adding sugar, and control the temperature at 20°C for 10 days. After the fermentation is over, filter out the juice, add 13% sugar water to the slag, and carry out secondary fermentation. The temperature is controlled at 20°C, and the time is 7 days. The two juices are combined into one tank, and the second fermentation makes the red plum juice ferment more completely;

[0021] D. Acetic acid fermentation: adjust the alcohol content of the slurry after alcohol fermentation to 7°, add 0.04 kg of acetic acid bacteria to...

Embodiment 2

[0028] A preparation method of red plum fruit vinegar adopts the following steps:

[0029] A. Raw material processing: take mature red plums or as raw materials, remove red plum cores and impurities, wash, beat, and directly beat to avoid the loss of nutrients;

[0030] B, adding sugar: get 8kg of red plum slurry and 2kg of blackberry slurry, add 1.1kg of fine granulated sugar to the slurry, and mix well;

[0031] C. Alcoholic fermentation: add 0.12kg of active dry yeast to the slurry after adding sugar, and control the temperature at 23°C for 9 days. After the fermentation is over, filter out the juice, add 14% sugar water to the slag, and carry out secondary fermentation. The temperature is controlled at 23°C for 6 days, and the two juices are combined into one tank, and the second fermentation makes the red plum juice ferment more completely;

[0032] D. Acetic acid fermentation: adjust the alcohol content of the slurry after alcohol fermentation to 7.5°, add 0.05 kg of ac...

Embodiment 3

[0039] A preparation method of red plum fruit vinegar adopts the following steps:

[0040] A. Raw material processing: take mature red plums or as raw materials, remove red plum cores and impurities, wash, beat, and directly beat to avoid the loss of nutrients;

[0041] B, sugaring: get the red plum slurry of 7kg, the mulberry slurry of 3kg, add the fine granulated sugar of 1.2kg in the slurry, mix well;

[0042] C. Alcoholic fermentation: Add 0.16kg of active dry yeast to the slurry after adding sugar, control the temperature at 25°C for 8 days, after the fermentation is over, filter out the juice, add 15% sugar water to the slag, and carry out secondary fermentation. The temperature is controlled at 25°C for 5 days, and the two juices are combined into one tank, and the second fermentation makes the red plum juice ferment more completely;

[0043] D. Acetic acid fermentation: adjust the alcohol content of the slurry after alcohol fermentation to 8°, add 0.06 kg of acetic ac...

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PUM

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Abstract

The invention discloses a manufacturing method of apricot plum fruit vinegar, which is characterized in that the apricot plum fruit vinegar is processed through the steps of raw material processing, pulping, sugaring, alcohol fermentation, acetic fermentation, mixing, homogenizing, canning, sterilizing and the like. The manufacturing method provided by the invention has the benefits as follows:a seasoner of the apricot plum fruit vinegar, which is nutrient-rich and has a good flavor, is provided, the apricot plum fruit vinegar not only can be drunk directly, but also can be used as the seasoner, is various in eating ways, has an excellent mouth feeling after concentration, is sweet and sour, has a good taste and an aromatic flavour, and has the effects of improving appetite, promoting digestion, maintaining beauty and keeping young, soothing skin and the like, moreover, the method is simple and convenient in processing and easy to master.

Description

technical field [0001] The invention relates to a method for preparing fruit vinegar, in particular to a method for preparing red plum fruit vinegar. Background technique [0002] Red plum: also known as apricot plum, chicken blood plum, etc., belonging to the genus Rosaceae, red plum has a unique aroma, bright and pure color, and delicate flesh. Red plum contains sugar, acid, protein, fat, carbohydrates, various amino acids, and fiber Vitamins and multivitamins are very beneficial to human health. Red plums can promote the secretion of gastric acid and gastric digestive enzymes, increase gastrointestinal motility, promote digestion, and increase appetite. It has high nutritional value and health care functions. Red plums mature in July and August. In addition to being ready-to-eat, deep processing of red plums can not only make people eat red plum products during the non-fruiting period, but also improve the nutritional value of red plums. At present, there are products s...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/02C12R1/865
Inventor 余芳
Owner BENGBU KUNPENG FOOD & BEVERAGE
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