A kind of preparation method of pure raw mango rice vinegar beverage
A beverage preparation method and mango technology, applied in the field of pure raw mango rice vinegar beverage preparation, can solve the problems of stable flavor, inferior nutritional value, single product taste, light and boring taste, etc., and achieve fresh and strong taste, fresh taste, dry taste and so on. The effect of increasing the extract content
Inactive Publication Date: 2016-08-17
刘名汉 +1
View PDF2 Cites 0 Cited by
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
[0002] At present, some ordinary fruit vinegar beverage products not only have problems such as low dry extracts, insufficient nutrients, single taste, and bland taste, but are also inferior to pure raw vinegar in terms of fresh taste, pure taste, stable flavor, and nutritional value. Mango Rice Vinegar Drink
Method used
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View moreImage
Smart Image Click on the blue labels to locate them in the text.
Smart ImageViewing Examples
Examples
Experimental program
Comparison scheme
Effect test
Embodiment example
[0016] (1) Raw material formula: 100kg of glutinous rice, 500kg of mango, 6kg of Luo Han Guo, 500g of pure rhizopus koji powder, 550g of dry yeast for wine, 400g of pectinase, 1100g of pure acetic acid bacteria, and an appropriate amount of citric acid.
[0017] (2) Technological process (see figure: example - pure raw mango rice vinegar beverage production process flow chart)
[0018] (3) Production method
[0019] 1. After soaking the glutinous rice for 24-48 hours, take it out, drain the water and cook it. The output of 100kg of glutinous rice is about 180kg. The pulp water from washing and soaking the rice is left behind. After natural fermentation, it will become Physalis water, with an acidity of 0.39-0.5%, sterilized Afterwards, it is used to adjust the acidity of the mash during glutinous rice saccharification and fermentation. The steamed rice is cooled to 32-35°C, and the rice is poured into the fermentation tank. Add about 36kg of clear water and about 24kg of Physa...
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More PUM
| Property | Measurement | Unit |
|---|---|---|
| Bronsted acidity | aaaaa | aaaaa |
Login to View More
Abstract
The invention relates to a pure raw mango rice vinegar beverage and a preparation method thereof. Aiming at the problems of low dry extract, insufficient nutrient content, single product taste, and bland taste in some common fruit vinegar beverage products, the technical method adopted in the present invention is: using mango and glutinous rice raw materials with food tonic characteristics and advantages, using mango juice Combined fermentation with glutinous rice saccharification liquid to produce mango rice wine, on this basis, access to acetic acid bacteria seed liquid for acetic acid fermentation, enter the aseptic filtration combination system for aseptic filtration and canning, etc., to produce a health-care pure raw mango rice vinegar The beverage, without high-temperature sterilization, maintains the biological stability of the pure raw mango rice vinegar beverage. It has a fresh taste, soft taste, refreshing and pure, rich fruity aroma, and the content of dry extracts has been improved, and the nutritional components and content have been enhanced. The purpose of adding value and increasing market demand.
Description
technical field [0001] The invention relates to a preparation method of pure raw mango rice vinegar beverage. Background technique [0002] At present, some ordinary fruit vinegar beverage products not only have problems such as low dry extracts, insufficient nutrients, single taste, and bland taste, but are also inferior to pure raw vinegar in terms of fresh taste, pure taste, stable flavor, and nutritional value. Mango Rice Vinegar Drink. Contents of the invention [0003] The invention utilizes mango and glutinous rice raw materials to have food tonic characteristics and advantages, uses pure-bred saccharification starter to saccharify glutinous rice, squeezes glutinous rice saccharification liquid, removes enzymes and miscellaneous bacteria at high temperature, mixes it with mango juice, and uses dry yeast for wine to carry out compound fermentation to produce Mango rice wine, on this basis, is diluted with water, connected to acetic acid bacteria liquid for acetic fe...
Claims
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More Application Information
Patent Timeline
Login to View More Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/38A23L33/00C12J1/04
CPCA23L2/382A23L2/74A23L2/84A23L33/00C12J1/04
Inventor 蒋维聆刘名汉
Owner 刘名汉