Strawberry seasoned vinegar and preparation technique thereof

A preparation process, strawberry technology, applied in the field of food processing and production, to achieve the effect of short fermentation cycle, reduce the rate of rot and waste of fresh fruit, and increase the value

Inactive Publication Date: 2014-08-06
HEFEI UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, strawberry is mainly processed into fruit juice and fruit pulp, and it is rarely brewed into fruit vinegar in China. The strawberry vinegar that has been reported is also prepared by mixed bacterial fermentation or the depl

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] The specific operation steps of preparing strawberry flavored vinegar are as follows:

[0032] (1) Preparation of strawberry juice:

[0033] ① Screening of raw materials: select plump, ripe and fresh strawberries, remove moldy and rotten strawberries, and remove the stems;

[0034] ② Cleaning: wash with tap water;

[0035] ③ Crushing and juicing: Cut the strawberries into small pieces, mix 1000g of strawberries, 500g of water and 1% iso-Vc sodium by mass of strawberries and squeeze the juice to obtain strawberry juice;

[0036] ④ Pectinase treatment: Use sodium bicarbonate to adjust the pH value of strawberry juice to 5.8, add pectinase with an enzyme activity of 30000u / g at an amount of 0.1% of the strawberry mass; After inactivating the enzyme at 95°C for 1 min, filter with 200-mesh gauze to obtain strawberry juice;

[0037] (2) Fermentation preparation of strawberry wine:

[0038] Add 8% strawberry glucose to 1L of strawberry juice to obtain mixed juice; put it i...

Embodiment 2

[0046] The specific operation steps of preparing strawberry flavored vinegar are as follows:

[0047] (1) Preparation of strawberry juice:

[0048] ① Screening of raw materials: select plump, ripe and fresh strawberries, remove moldy and rotten strawberries, and remove the stems;

[0049] ② Cleaning: wash with tap water;

[0050] ③ Crushing and juicing: Cut the strawberries into small pieces, mix 1000g of strawberries, 500g of water and 1% iso-Vc sodium by mass of strawberries and squeeze the juice to obtain strawberry juice;

[0051]④ Pectinase treatment: Use sodium bicarbonate to adjust the pH value of strawberry juice to 6.0, add pectinase with an enzyme activity of 30000u / g at an amount of 0.3% of the strawberry mass; After inactivating the enzyme at 95°C for 1 min, filter with 200-mesh gauze to obtain strawberry juice;

[0052] (2) Fermentation preparation of strawberry wine:

[0053] Add 8% strawberry glucose to 1L of strawberry juice to obtain mixed juice; put it in...

Embodiment 3

[0060] The specific operation steps of preparing strawberry flavored vinegar are as follows:

[0061] (1) Preparation of strawberry juice:

[0062] ① Screening of raw materials: select plump, ripe and fresh strawberries, remove moldy and rotten strawberries, and remove the stems;

[0063] ② Cleaning: wash with tap water;

[0064] ③ Crushing and juicing: Cut the strawberries into small pieces, mix 1000g of strawberries, 500g of water and 1% iso-Vc sodium by mass of strawberries and squeeze the juice to obtain strawberry juice;

[0065] ④ Pectinase treatment: Use sodium bicarbonate to adjust the pH of strawberry juice to 6.0, add pectinase with an enzyme activity of 30,000u / g at an amount of 0.5% of the mass of strawberries; After inactivating the enzyme at 95°C for 1 min, filter with 200-mesh gauze to obtain strawberry juice;

[0066] (2) Fermentation preparation of strawberry wine:

[0067] Add 8% strawberry glucose to 1L of strawberry juice to obtain mixed juice; put it i...

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PUM

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Abstract

The invention discloses a strawberry seasoned vinegar and a preparation technique thereof. The strawberry seasoned vinegar is dark light pink in color, is transparent and clear, and has sour and thick mouthfeel and intense strawberry flavor; and the total acidity by acetometer is 3-5%. The seasoned vinegar integrates the nutritional health-care functions of the strawberry and vinegar. The preparation method comprises the following steps: expressing juice from strawberries, and adding pectinase to perform enzymolysis, thereby obtaining strawberry juice; adding a yeast activation solution into the strawberry juice, and fermenting to obtain strawberry wine; inoculating a vinegar bacteria seed solution into the strawberry wine, and fermenting to obtain the strawberry vinegar; and mixing the strawberry vinegar with chitosan, and carrying out centrifugal separation to obtain the strawberry seasoned vinegar.

Description

technical field [0001] The invention belongs to the technical field of food processing and production, in particular to seasoned vinegar and a production method thereof. Background technique [0002] Strawberry is a red fruit of the herbaceous berry class of Rosaceae, which is rich in vitamins, amino acids, polysaccharides, cellulose, minerals and trace elements necessary for the human body, and is also rich in phenolic activities such as phenolic acids, anthocyanins, and flavonoids Element. It has the effects of anti-oxidation, anti-cancer and prevention of cardiovascular diseases, invigorating the stomach and eliminating food, and curing loss of appetite and indigestion. Therefore, strawberry is known as one of the seven health-care fruits in the world. At present, the annual output of strawberries in my country is as high as 1.88 million tons, ranking first in the world. Because the skin of strawberries is very thin, it is easy to be damaged when picked, it is not easy...

Claims

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Application Information

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IPC IPC(8): C12J1/04
Inventor 吴学凤姜绍通潘丽军罗水忠郑志
Owner HEFEI UNIV OF TECH
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