Sea-buckthorn fruit vinegar and preparation method thereof

The technology of sea buckthorn fruit and sea buckthorn is applied in the field of sea buckthorn fruit vinegar and its preparation, and can solve the problems of insufficient color, fragrance, taste, health care function, restrict the market expansion of sea buckthorn fruit vinegar, and be difficult to produce on a large scale, and shorten the fermentation time. , The effect of stable product quality and smooth taste

Inactive Publication Date: 2014-11-26
小金金山沙棘饮料食品厂 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But above-mentioned sea-buckthorn vinegar of liquid state fermentation is not as good as traditional solid-state fermented sea-buckthorn vinegar in aspects such as color and luster, fragrance, mouthfeel, health care function.
However, the traditional solid-state fermentation has a long cycle, and it is difficult to achieve modern large-scale production
Due to the above-mentioned defects in liquid fermentation and solid-state fermentation, the further expansion of the seabuckthorn fruit vinegar market is seriously restricted

Method used

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  • Sea-buckthorn fruit vinegar and preparation method thereof
  • Sea-buckthorn fruit vinegar and preparation method thereof
  • Sea-buckthorn fruit vinegar and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] Example 1: Strain expansion

[0034] 1. Yeast expansion

[0035] Inclined culture: 10°Bx wort, 2% agar, connected with Angel Wine Yeast Special Yeast SY (Hubei Angel Yeast Co., Ltd.), culture at 28~30°C for 24h.

[0036] The culture method of the triangular flask is that 150mL of 10°Bx wort is placed in a 250mL triangular flask, connected to the special yeast SY for Angel wine, shake well, and cultivated at 28-30°C for 24h.

[0037] Primary expansion culture: Take a 10mL test tube and fill it with 5mL of clarified sea-buckthorn juice at 07kg / cm 2 Sterilize under pressure for 20 minutes. After cooling, take 2 to 3 rings of yeast into a test tube, and place it in a constant temperature incubator at 28-30°C for 24 hours.

[0038] Secondary expansion culture: Take a 250mL Erlenmeyer flask, fill it with 100mL of sterilized clarified sea buckthorn juice, insert the above-mentioned yeast at 3% of the access volume, and place it in a constant temperature incubator at 28-30°C for 24h.

[0...

Embodiment 2

[0044] Embodiment 2: A preparation method of sea buckthorn fruit vinegar, which includes the following steps:

[0045] S1. Sorting: Select fully mature sea buckthorn to remove pests, mildew, rotten fruits, leaves, branches and other impurities;

[0046] S2. Washing: Rinse the sorted sea buckthorn with running water;

[0047] S3. Beating: Beat the washed seabuckthorn, and remove the peel and core to obtain seabuckthorn pulp;

[0048] S4. Concentration: Vacuum concentration of sea buckthorn pulp, and concentrate to a solid content of 62%;

[0049] S5. Adjust the sugar content and acidity: add white sugar and calcium carbonate to the concentrated fruit puree to adjust the total sugar content of the concentrated fruit puree to 8% and the pH value to 3.5;

[0050] S6. Alcohol fermentation: Put the seabuckthorn slurry obtained in step S5 in a fermentation tank, add a secondary expansion yeast fermentation broth of 8% by mass of seabuckthorn slurry, stir evenly, and perform alcohol fermentation...

Embodiment 3

[0053] Embodiment 3: A preparation method of sea buckthorn fruit vinegar, which includes the following steps:

[0054] S1. Sorting: Select fully mature sea buckthorn to remove pests, mildew, rotten fruits, leaves, branches and other impurities;

[0055] S2. Washing: Rinse the sorted sea buckthorn with running water;

[0056] S3. Beating: Beat the washed seabuckthorn, and remove the peel and core to obtain seabuckthorn pulp;

[0057] S4. Concentration: Vacuum concentration of sea buckthorn pulp, and concentrate to a solid content of 68%;

[0058] S5. Adjust the sugar content and acidity: add fructose and calcium carbonate to the concentrated fruit puree to adjust the total sugar content of the concentrated fruit puree to 16% and the pH value to 4.5;

[0059] S6. Alcohol fermentation: Put the seabuckthorn slurry obtained in step S5 in a fermentation tank, add a secondary expansion yeast fermentation broth of 15% by weight of the seabuckthorn slurry, stir evenly, and perform alcohol ferment...

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Abstract

The invention discloses a method for preparing sea-buckthorn fruit vinegar. The method comprises the following steps: S1. selection, namely selecting sea buckthorn fruits and removing impurities from sea buckthorn fruits; S2. washing, namely washing the sea buckthorn fruits cleanly; S3. beating, namely beating the washed sea buckthorn fruits; S4. concentration, namely concentrating the sea buckthorn fruit slurry till the content of solids is 62-68 percent; S5. adjustment of sugar degree and pH value, namely adjusting the total sugar degree to 8-16 percent and the pH value to 3.5-4.5; S6. alcoholic fermentation, namely adding secondary spread yeast fermentation liquor to the sea buckthorn fruit slurry and carrying out alcoholic fermentation to obtain fermented mash; S7. acetic acid fermentation, namely adding brewing-mass to the fermented mass, inoculating secondary spread yeast fermenting liquor and then carrying out acetic acid solid-state fermentation; and S8. drenching of vinegar, namely leaching according to a three-circulation drenching method. The sea-buckthorn fruit vinegar disclosed by the invention has good nutrient contents, smooth and natural taste, bright color and stable quality; the method for preparing sea-buckthorn fruit vinegar has the advantages of short fermentation time, high vinegar yield and good flavor of fruit vinegar prepared according to the method, and is suitable for large-scale industrial production.

Description

Technical field [0001] The invention relates to the technical field of fruit vinegar brewing and production, in particular to a seabuckthorn fruit vinegar and a preparation method thereof. Background technique [0002] Seabuckthorn, also known as vinegar willow, yellow sour thorn, sour thorn, black thorn, sour, sea buckthorn, etc., "Aqiai" in Uyghur, is a perennial deciduous shrub or small tree of the genus Seabuckthorn in the family Elaeagnus, known as the world's number one Three generations of fruits. Sea buckthorn fruit is rich in biologically active ingredients. In the 1980s, sea buckthorn was listed by the Ministry of Health as the first among the first batch of edible and medicinal plants in my country, and it is a precious resource for medicinal and edible plants. Sea buckthorn fruit contains vitamin C, vitamin E, carotenoids, amino acids, unsaturated fatty acids, flavonoids, phospholipids, sterols, trace elements, protein and other nutrients. Among them, vitamin C and v...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/02C12R1/865C12R1/02
Inventor 李明元史国华曾泽生史洪旭舒宁朱波
Owner 小金金山沙棘饮料食品厂
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