Manufacturing method of fructus broussonetiae fruit vinegar

A production method and the technology of mulberry fruit vinegar are applied in the production field of mulberry fruit vinegar, which can solve the problems of lack of attention to nutritional value, ripe mulberry seeds scattered, waste of natural resources, etc., and achieve various eating methods, Brilliant color and fruity aroma

Active Publication Date: 2014-09-24
安徽银铃食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Because the chrysanthemum seeds are born on hillsides, valleys or beside cottages on the flat ground, the maturity cycle is short, and people do not pay much attention to its nutritional value, resulting in the chrysanthemum seeds being ripe and scattered, which not only causes a waste of natural resources, but also affects the environment

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Embodiment 1: a kind of preparation method of mulberry fruit vinegar adopts the following steps:

[0017] A. Raw material processing: take mature mulberry seeds as raw materials, remove mulberry seeds and impurities, wash, beat, and directly beat to avoid the loss of nutrients;

[0018] B. Adding sugar: take 10kg of mulberry seed slurry, add 1kg of fine granulated sugar to the slurry, and mix evenly;

[0019] C. Ultra-high temperature sterilization: the mulberry seed slurry after adding sugar is sterilized by an ultra-high temperature sterilizer, the feed temperature is 110°C, and the discharge temperature is 45°C;

[0020] D. Alcoholic fermentation: add 0.08kg of active dry yeast to 10kg of sugar-added slurry, control the temperature at 20°C for 10 days, filter out the juice after fermentation, 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...

Embodiment 2

[0026] Embodiment 2: a kind of preparation method of mulberry fruit vinegar adopts the following steps:

[0027] A. Raw material processing: take mature mulberry seeds as raw materials, remove mulberry seeds and impurities, wash, beat, and directly beat to avoid the loss of nutrients;

[0028] B. Adding sugar: Take 10kg of Chushizi slurry and 2kg of lotus mist slurry, add 1.1kg of fine granulated sugar to the slurry, and mix well;

[0029] C. Ultra-high temperature sterilization: the mulberry seed slurry after adding sugar is sterilized by an ultra-high temperature sterilizer, the feed temperature is 115°C, and the discharge temperature is 50°C;

[0030] D. Alcoholic fermentation: add 0.12kg of active dry yeast to 10kg of sugar-added slurry, control the temperature at 22°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 t...

Embodiment 3

[0036] Embodiment 3: a kind of preparation method of mulberry fruit vinegar adopts the following steps:

[0037] A. Raw material processing: take mature mulberry seeds as raw materials, remove mulberry seeds and impurities, wash, beat, and directly beat to avoid the loss of nutrients;

[0038] B. Adding sugar: Take 8kg of Chushizi slurry and 2kg of Cherries slurry, add 1.2kg of fine granulated sugar to the slurry, and mix well;

[0039] C. Ultra-high temperature sterilization: the mulberry seed slurry after adding sugar is sterilized by an ultra-high temperature sterilizer, the feed temperature is 120°C, and the discharge temperature is 55°C;

[0040] D. Alcoholic fermentation: Add 0.16kg of active dry yeast to 10kg of sugar-added slurry, control the temperature at 25°C for 8 days, filter out the juice after fermentation, add 15% sugar water to the slag for secondary fermentation , the temperature is controlled at 25°C, and the time is 5 days. The two juices are combined into...

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PUM

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Abstract

The invention discloses a manufacturing method of fructus broussonetiae fruit vinegar, which is characterized by comprising the following steps: raw material treatment, sweetening, high-temperature sterilization, alcohol fermentation, acetic fermentation, homogenizing, sterilization, concentrating, canning, sterilization and the like. The fructus broussonetiae fruit vinegar has the advantages of rich nutrients and pure flavor, can be directly drunk or used as a seasoning, and can be eaten in many ways; the concentrated fructus broussonetiae fruit vinegar has thick fruit aroma and bright color, and tastes properly sour and sweet; and the fructus broussonetiae fruit vinegar has the effects of invigorating qi, improving eyesight, strengthening the spleen, nourishing the kidney, strengthening the bone, invigorating yang qi, tonifying deficiency and the like.

Description

technical field [0001] The invention relates to a method for preparing fruit vinegar, in particular to a method for preparing mulberry fruit vinegar. Background technique [0002] Chushizi, cold in nature, sweet in taste. Also known as Diao Muzi, gauze paper tree, mulberry tree, etc., it is the fruit of the moraceae mulberry tree. "Rihuazi Materia Medica" records: "Strengthen muscles and bones, help Yang Qi, tonify deficiency and fatigue, help waist and knees, and benefit color." The fruit contains 0.51% saponin, vitamin B and oil. The seeds contain 31.7% oil, 2.67% unsaponifiable matter, 9.0% saturated fatty acid, 15.0% oleic acid and 76.0% linoleic acid in the oil. Modern medicine has proved that Chushizi has the functions of invigorating the kidney, clearing the liver, improving eyesight and diuresis. It is used for symptoms such as soreness and weakness of the waist and knees, fatigue and bone steaming, sandy eyes, dizziness, cloudy eyes, edema and fullness. Because ...

Claims

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Application Information

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IPC IPC(8): C12J1/02C12R1/865
Inventor 刘永
Owner 安徽银铃食品有限公司
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