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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

Active Publication Date: 2014-07-09
TIANDI YIHAO BEVERAGE JIANGMEN CITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the preparation method of this hawthorn fruit vinegar drink also has the following problems: the nutritional components and aromatic substances in the hawthorn fruit cannot be well preserved, and the high content of organic acids in the hawthorn fruit itself is ignored, so that the prepared hawthorn fruit vinegar Beverages cannot retain the original flavor of hawthorn fruit, with poor flavor and taste, large nutritional deficiencies, and low production efficiency

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] A method for preparing a hawthorn fruit vinegar drink by mixing and continuously fermenting multiple strains is characterized in that it is prepared by the following method:

[0035] 1) Raw material preparation: select hawthorn with high maturity, remove rotten fruit, impurities, and moth-eaten fruit, and obtain hawthorn juice after crushing and squeezing; especially strictly remove moth-eaten fruit, because they will make the product have a bitter taste;

[0036] 2) Vacuum extraction and enzymatic hydrolysis: add hawthorn juice into the extraction tank, then add pectinase, control the vacuum pressure to 0.06MPa, temperature at 50°C, and extract for 3 hours. Among them, the material of pectinase and hawthorn juice The liquid ratio is 0.2:100 (g / mL); then filter to remove the precipitate, and obtain the extract after standing still, and enter the fermentation stage;

[0037] 3) Alcoholic fermentation: inoculate yeast in the extract, and ferment at 28°C for 10 days to obt...

Embodiment 2

[0045] A method for preparing a hawthorn fruit vinegar drink by mixing and continuously fermenting multiple strains is characterized in that it is prepared by the following method:

[0046] 1) Raw material preparation: select hawthorn with high maturity, remove rotten fruit, impurities, and moth-eaten fruit, and obtain hawthorn juice after crushing and squeezing; especially strictly remove moth-eaten fruit, because they will make the product have a bitter taste; hawthorn juice Blanching is done to inactivate the action of enzymes and kill some microorganisms. Treat with steam at 100°C for 1-2 minutes, then immediately treat with cold water;

[0047] 2) Vacuum extraction and enzymatic hydrolysis: Add hawthorn juice into the extraction tank, then add pectinase, control the vacuum pressure to 0.08MPa, and the temperature to 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 filter to remove the precipi...

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Abstract

The invention discloses a method for preparing hawthorn fruit vinegar beverage by continuously fermenting various mixed strains. The method comprises the following steps: (1) preparing materials; (2) carrying out vacuum leach and enzymolysis; (3) carrying out alcoholic fermentation: inoculating saccharomycetes into leaching solution and fermenting for 10 days at temperature of 25-32 DEG C; (4) carrying out lactobacillus fermentation: inoculating lactobacilli into fermented liquid after the alcoholic fermentation and ending the lactobacillus fermentation at the temperature of 37-40 DEG C when the alcoholic strength is 6-8%; (5) carrying out acetic fermentation: inoculating bacillus aceticus AS1.41 and fermenting for 72-84 hours at the fermentation temperature of 30 DEG C; and (6) sequentially cleaning, blending, homogenizing and sterilizing to acquire the hawthorn fruit vinegar beverage. The hawthorn fruit vinegar beverage prepared through the method is red and brown in color and properly sweet and sour; the hawthorn fruit vinegar beverage has excellent flavor and taste of flavor substances on basis of keeping original nutrient substances; meanwhile, continuous fermentation can be carried out and the production efficiency is high.

Description

[0001] technical field [0002] The invention relates to a method for preparing a fruit vinegar drink, in particular to a method for preparing a hawthorn fruit vinegar drink by mixing and continuously fermenting multiple strains. [0003] Background technique [0004] Hawthorn, also known as Shanlihong and Monkey Hawthorn, is the fruit of Rosaceae plants, spherical. my country is rich in hawthorn varieties, which are planted from south to north. It is one of the three major hawthorn cultivation centers in the world along with Chile and North America. Hawthorn has good comprehensive properties and complete nutritional and health functions. The flavonoids, triterpenoids, and enoic acids contained in it can relax blood vessels, strengthen and regulate the myocardium. Syndrome, arrhythmia and other diseases also have adjuvant therapeutic effect. For the treatment of hypertension, hyperlipidemia, coronary heart disease, etc., it has a good effect. New research has even found ...

Claims

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Application Information

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IPC IPC(8): A23L2/02A23L2/84A23L1/29C12J1/04A23L33/00
CPCA23L2/02A23L2/08A23L2/52A23L2/84A23L33/00C12J1/04A23V2002/00A23V2400/11A23V2250/76
Inventor 熊贤平吴晖赖富饶余稳稳
Owner TIANDI YIHAO BEVERAGE JIANGMEN CITY
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