Method for preparing hawthorn fruit vinegar beverage by continuously fermenting various mixed strains
A technology for mixing continuous and fruit vinegar beverages, which is applied to bacteria used in food preparation, vinegar preparation, food preparation and other directions, can solve the problem that nutrients and aromatic substances cannot be well preserved, and the flavor and flavor of hawthorn fruit cannot be preserved. and poor taste, etc., to achieve the effect of increasing the content of soluble solids, improving the unique flavor and improving the clarity
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[0033] Example 1
[0034] A method for preparing hawthorn fruit vinegar beverage by mixing and continuous fermentation of multiple strains is characterized in that it is prepared according to the following method:
[0035] 1) Material preparation: select highly mature hawthorn, remove rotten fruits, impurities, and moth-eaten fruits, and obtain hawthorn juice after crushing and squeezing the juice; in particular, moth-eaten fruits must be strictly eliminated because they will make the product bitter;
[0036] 2) Vacuum extraction and enzymatic hydrolysis: add hawthorn juice to the extraction tank, then add pectinase, control the vacuum pressure at 0.06MPa, temperature at 50℃, and extract for 3h. Among them, the material of pectinase and hawthorn juice The liquid ratio is 0.2:100 (g / mL); then the precipitate is removed by filtration, and the extract is obtained after standing, which enters the fermentation stage;
[0037] 3) Alcohol fermentation: inoculate yeast in the extract, and fer...
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[0044] Example 2
[0045] A method for preparing hawthorn fruit vinegar beverage by mixing and continuous fermentation of multiple strains is characterized in that it is prepared according to the following method:
[0046] 1) Material preparation: select highly mature hawthorn, remove rotten fruits, impurities, and moth-eaten fruits, crush and squeeze the juice to obtain hawthorn juice; especially strictly eliminate moth-eaten fruits, because they will make the product have a bitter taste; hawthorn juice Perform blanching to inactivate the action of enzymes and kill some microorganisms. Treat with steam at 100℃ for 1-2 min, then immediately treat with cold water;
[0047] 2) Vacuum extraction and enzymatic hydrolysis: add hawthorn juice to the extraction tank, then add pectinase, control the vacuum pressure to 0.08MPa, temperature at 45°C, and extract for 3 hours. Among them, the material of pectinase and hawthorn juice The liquid ratio is 0.4:100 (g / mL); then the precipitate is re...
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