A kind of preparation method of Gorgon fruit vinegar

A production method, the technology of Gorgon fruit, is applied in the field of production of Gorgon fruit vinegar, which can solve the problems that the product has not yet been launched, and achieve the effect of various eating methods, excellent taste and strong fruity aroma

Active Publication Date: 2015-08-26
SHANXI GINKGO FOOD TECH DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition to being eaten fresh, the existing Gorgon fruit is also used as a kind of Chinese herbal medicine, and the Gorgon fruit vinegar processed from Gorgon fruit has not yet seen relevant reports and related products on the market.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

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

[0018] A. Raw material processing: take the mature Gorgon fruit as raw material, after removing impurities, wash, beat, and directly beat to avoid the loss of nutrients;

[0019] B. Adding sugar: Take 10kg of Gorgon seed 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 fermenting of the Gorgon seed slurry more complete;

[0021] D. Acetic acid fermentation: Adjust the alcohol content of the slurry after alcohol fermentation to 6°, add 0.03 kg of acetic acid bacter...

Embodiment 2

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

[0029] A. Raw material processing: take the mature Gorgon fruit as raw material, after removing impurities, wash, beat, and directly beat to avoid the loss of nutrients;

[0030] B. Adding sugar: take 8kg of Gorgon seed slurry and 2kg of snakeberry 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, and the time is 6 days. The two juices are combined into one tank, and the second fermentation makes the fermenting of the Gorgon seed slurry more complete;

[0032] D. Acetic acid fermentation: adjust the alcohol content of the slurry after alcohol fermentation to 7°, add ...

Embodiment 3

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

[0040] A. Raw material processing: take the mature Gorgon fruit as raw material, after removing impurities, wash, beat, and directly beat to avoid the loss of nutrients;

[0041] B. Adding sugar: Take 7kg of Gorgon seed slurry and 3kg of blueberry slurry, add 1.2kg of fine granulated sugar to the slurry, and 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, and the time is 5 days. The two juices are combined into one tank, and the second fermentation makes the fermenting of the Gorgon seed slurry more complete;

[0043] D. Acetic acid fermentation: adjust the alcohol content of the slurry after alcohol fermentation to 8°, add 0.05 ...

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Abstract

The invention discloses a preparation method of gorgon-fruit fruit vinegar. The preparation method is characterized in that the gorgon-fruit fruit vinegar is processed by the steps such as material processing, pulping, sugar adding, liquor fermenting, acetic acid fermenting, mixing, homogenizing, canning and sterilizing. The preparation method disclosed by the invention has beneficial effects that the invention provides a gorgon-fruit fruit vinegar condiment which is rich in nutrition and pure in flavor, not only can be directly eaten, but also can be used as seasoning, is various in edible methods; the concentrated gorgon-fruit fruit vinegar is extremely good in mouthfeel, sour-sweet and tasty and thick in fruity flavor, has effects of improving appetite, promoting digestion, improving skin and beautifying, lubricating skin, and the like; and meanwhile, the method further has the advantages of being simple and convenient in processing, and easy to grasp.

Description

technical field [0001] The invention relates to a method for preparing fruit vinegar, in particular to a method for preparing gorgon fruit vinegar. Background technique [0002] Gorgon fruit: also known as chicken head, chicken head rice, chicken head lotus, etc., it belongs to the genus Gorgon in the family Nymphaeaceae, an annual aquatic herb. Gorgon is sweet and flat in nature, non-toxic, nourishing the middle and nourishing Qi. It is a nourishing and strong food. It is somewhat similar to lotus seeds, but the astringent and sedative effect of Gorgon is stronger than that of lotus seeds. It is suitable for dry chronic diarrhea and frequent urination, nocturnal emission, weakness, enuresis , frequent urination of the elderly, women with backache and so on. Gorgon seeds eaten fresh can cure pharyngitis. According to the determination, every 100 grams of Gorgon contains 4.4 grams of protein, 0.2 grams of fat, 78.7 grams of carbohydrates, 0.4 grams of crude fiber, 0.5 grams...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12J1/04C12J1/08
Inventor 张俊辉
Owner SHANXI GINKGO FOOD TECH DEV
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