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Natural red date vinegar and manufacturing process thereof

A kind of jujube vinegar, a natural technology, applied in the field of natural jujube vinegar and its production technology, can solve the problems of incomplete fermentation technology and imperfect technology, and achieve the effect of enriching the market and pure and soft sour taste

Inactive Publication Date: 2014-10-29
KAIPING OASIS FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Aiming at the incomplete process of making jujube juice from dried jujube in current production of jujube vinegar, whether the collaborative fermentation of lactic acid bacteria can bring better flavor, the fermentation of jujube vinegar, especially the solid-state fermentation, takes a long time, and the fermentation process is not perfect. A set of comparatively complete jujube vinegar production process suitable for industrial application provided by the invention

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] The technology for preparing the raw juice of jujube vinegar comprises the following steps:

[0018] Pretreatment: 70 mg / kg SO was injected into the puree of jujube 2 , hydrolyze with pectinase for 1 hour, filter, and inactivate the enzyme;

[0019] Alcoholic fermentation: add 4% wine yeast and ferment until the alcohol content reaches 8%;

[0020] Acetic acid fermentation: add 12% acetic acid bacteria, ferment for 5 days, and the acidity reaches 40g / L;

[0021] Post-processing: filtration, sterilization

[0022] The natural jujube vinegar beverage comprises the following raw materials in parts by weight: 3 parts of jujube vinegar raw juice, 5 parts of white sugar, 3 parts of honey, 2 parts of jujube raw juice, 0.1 part of sodium citrate, and 0.05 part of cyclamate. The sugar content of obtaining the jujube juice is 7°Brix.

Embodiment 2

[0024] The technology for preparing the raw juice of jujube vinegar comprises the following steps:

[0025] Pretreatment: Add 80 mg / kg SO to the puree of jujube 2 , hydrolyze with pectinase for 1 hour, filter, and inactivate the enzyme;

[0026] Alcoholic fermentation: add 3% wine yeast and ferment until the alcohol content reaches 7%;

[0027] Acetic acid fermentation: insert 14% acetic acid bacteria, ferment for 7 days, and the acidity reaches 50 g / L;

[0028] Post-processing: filtration, sterilization

[0029] The natural jujube vinegar beverage comprises the following raw materials in parts by weight: 5 parts of red date vinegar original juice, 7 parts of white sugar, 5 parts of honey, 3 parts of red date juice, 0.05 part of potassium sorbate and 0.09 part of citric acid. The sugar content of obtaining the jujube juice is 10°Brix.

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Abstract

Natural red date vinegar is disclosed. The natural red date vinegar comprises following raw materials by weight: 1-6 parts of red date vinegar normal juice, 3-10 parts of white granulated sugar, 3-8 parts of honey, and 0-0.15 part of a food additive. The natural red date vinegar is characterized in that: the natural red date vinegar normal juice is prepared by alcoholic fermentation and acetic fermentation, wherein SO2 is fed into red date primary pulp for pretreatment, and after enzymolysis is performed by utilization of pectinase, the alcoholic fermentation and the acetic fermentation are performed.

Description

technical field [0001] The invention relates to a natural jujube vinegar and a production process thereof. Background technique [0002] Jujube is known as woody food in my country, and it is a food with the same origin of medicine and food that is loved by people. It is rich in glucose, sucrose, Vc, Vp, and also rich in protein, trace elements and other nutrients. At present, the output of red dates in various parts of my country is high and the planting area is wide. Taking Xinjiang as an example, according to statistics, by the end of 2007, the planting area of ​​red dates in Xinjiang reached 137,849 public items, and the output reached 87,206 tons, of which defective dates accounted for about 19% of the total output. , these inferior jujubes are of poor quality and low market prices, which cause losses to the economic interests of farmers. At present, my country's jujube processing industry is still relatively backward, and the form of products is concentrated in the di...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/08C12J1/04
Inventor 林春燕
Owner KAIPING OASIS FOOD
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