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Yellow peach-carrot compound fruit vinegar and preparation method thereof

A carrot and carrot juice technology, applied in the field of beverage processing, to achieve the effect of simple operation, rich nutrition, safety and time-consuming

Inactive Publication Date: 2015-03-25
XUZHOU UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

From the analysis of the specific content of the above data, it can be seen that many raw materials can be prepared into compound fruit vinegar, but the preparation of yellow peach and carrot compound fruit vinegar has not been reported. This product is both convenient and nutritious

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] Raw materials and their mass percentages: original fruit vinegar 12%, yellow peach juice 9%, carrot juice 6%, white sugar 4%, honey 0.5%, citric acid 0.03%, The amount of chitosan added is 0.04%, and the others are pure water; the preparation method of the original fruit vinegar is: the volume ratio of yellow peach juice and carrot juice is 3:1; the active dry yeast of Angel Saccharomyces Saccharomyces is selected to have an initial sugar content of 14%, an initial pH Alcohol fermentation time was 10 days under the conditions of 5.0, inoculum size 4% and fermentation temperature 38°C; acetic acid fermentation time was selected under the conditions of initial alcohol content 7%, inoculum size 8%, initial pH value 4.6, and fermentation temperature 34°C. 12d, after cooling, filter with a diatomaceous earth filter to obtain the original fruit vinegar; the preparation method of the yellow peach juice is: firstly select ripe and well-ripe fruits, remove diseased and insect fru...

Embodiment 2

[0014] Raw materials and their mass percentages: 18% of original fruit vinegar, 6% of yellow peach juice, 7.5% of carrot juice, 3% of white sugar, 1% of honey, 0.02% of citric acid, The amount of chitosan added is 0.03%, and the others are pure water; the preparation method of the original fruit vinegar is: the volume ratio of yellow peach juice and carrot juice is 2:1; select Angel Saccharomyces active dry yeast at the initial sugar content of 16%, the initial pH Alcohol fermentation time is 9 days under the conditions of 4.8, inoculum size 3% and fermentation temperature 34°C; acetic acid fermentation time is selected under the conditions of initial alcohol content 9%, inoculum size 7%, initial pH value 4.8 and fermentation temperature 36°C 9d, after cooling, filter with a diatomaceous earth filter to obtain the original fruit vinegar; the preparation method of the yellow peach juice is: first select well-ripe fruits, remove diseased and insect fruits and rotten fruits, and r...

Embodiment 3

[0017]Raw materials and their mass percentages: original fruit vinegar 15%, yellow peach juice 7.5%, carrot juice 9%, white sugar 2%, honey 1.5%, citric acid 0.04%, The amount of chitosan added is 0.02%, and the others are pure water; the preparation method of the original fruit vinegar is: the volume ratio of yellow peach juice and carrot juice is 1:1; Angel Saccharomyces active dry yeast is selected at an initial sugar content of 18%, initial pH Alcohol fermentation time was 12 days under the conditions of 4.6, inoculum amount 5%, and fermentation temperature 36°C; acetic acid fermentation time was selected under the conditions of initial alcohol content 8%, inoculum amount 9%, initial pH value 5.0, and fermentation temperature 38°C. 11d, after cooling, filter with a diatomaceous earth filter to obtain the original fruit vinegar; the preparation method of the yellow peach juice is: firstly select ripe and well-ripe fruits, remove diseased and insect fruits and rotten fruits, ...

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PUM

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Abstract

The invention discloses a yellow peach-carrot compound fruit vinegar and a preparation method thereof, and belongs to the field of beverage processing. The yellow peach-carrot compound fruit vinegar is characterized by comprising the following raw materials in percentage by weight: 12%-18% of original fruit vinegar, 6%-9% of yellow peach juice, 6%-9% of carrot juice, 2%-4% of white granulated sugar, 0.5%-1.5% of honey, 0.02%-0.04% of citric acid, 0.02%-0.04% of chitosan and the balance of pure water; and a yellow peach-carrot compound fruit vinegar finished product is obtained through blending, clarification, filtration, sterilization, degasification, filling and packaging. The obtained product is rich in multiple substances, namely carotin, mineral substances, vitamins and the like which are beneficial to a human body, full of nutriments and sour, sweet and tasty and integrates the health-care and the nutrition into a whole. According to the preparation method, an adopted ultrasonic-assisted chitosan method clarification technology is easy and safe to operate and short in time consumption, and an adopted autoclaved sterilization technology is a pure green technology without toxic side effect.

Description

technical field [0001] The invention relates to a compound fruit vinegar of yellow peach and carrot and a preparation method thereof, belonging to the field of beverage processing. Background technique [0002] Yellow peach, belonging to the Rosaceae family, is named for its yellow flesh. Yellow peach is very rich in nutrition, rich in antioxidants (α-carotene, β-carotene, lycopene, lycopene and vitamin C, anti-free radicals, etc.), dietary fiber (a large amount of pectin in the pulp is The cellulose needed by the human body, easy to absorb, etc.), iron calcium and various trace elements (the content of selenium and zinc is obvious, higher than other fruits, and it is the king of fruits). Yellow peaches are soft and hard when eaten, more sweet and less sour, with aroma and moderate water content. Regular consumption can play a role in laxative, lowering blood sugar and blood lipids, anti-free radicals, removing dark spots, delaying aging, improving immunity, and can also p...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/02C12J1/08C12R1/865
CPCC12J1/00
Inventor 李超陈尚龙王乃馨商学兵王陶陈丹戴晓娟
Owner XUZHOU UNIV OF TECH
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