Process for brewing health mango vinegar

A technology of mango and technology, which is applied in the field of brewing health-care mango fruit vinegar, can solve the problems of insignificant debittering effect, reduced fermentation time, and many additives, and achieves the effect of promoting health care, simple operation, and few types.

Inactive Publication Date: 2015-04-01
LIUZHOU BOZE SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Aiming at the problems that the current mango vinegar production process is complicated, too many additives need to be added, the taste is slightly bitter, and the effect of debittering is not significant, the present invention provides a process for brewing health-care mango vinegar, which reduces Additional additives are added to clarify the wine; use high-density sieve to remove residue and seeds for fermentation, which can not only debitter but also reduce the fermentation time

Method used

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Examples

Experimental program
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Effect test

Embodiment 1

[0028] A kind of technology of brewing health-care mango fruit vinegar, this technology comprises the steps:

[0029] (1) Mango selection: select a fruit-bearing tree with 5 years, harvest ripe mango fruits in May, reserve a 3mm mango stalk for each fruit, select no pests and diseases, complete fruit shape, and uniform fruit for standby;

[0030] (2) Mango treatment: Soak the spare fruit in salt water for 15 minutes, rinse it once with water, dry it naturally, then peel the skin, remove the core and take the pulp for future use;

[0031] (3) Juicing: squeeze the spare pulp with a juicer, sieve through a 100-mesh sieve to remove the residue and obtain the juice, immediately use 15% concentration of sulfurous acid to sterilize the juice; 5 parts, 30 parts of wheat, 30 parts of honeysuckle, and 10 parts of wolfberry are mixed, cleaned and crushed and mixed with fruit juice. The mixing ratio is that the weight of mango juice is 10 times the weight of the mixture.

[0032] (4) Cla...

Embodiment 2

[0041] A kind of technology of brewing health-care mango fruit vinegar, this technology comprises the steps:

[0042](1) Mango selection: select a fruit-bearing tree with 6 years, harvest ripe mango fruits in July, reserve a 5mm mango stalk for each fruit, select no pests and diseases, complete fruit shape, and uniform fruit size, for subsequent use;

[0043] (2) Mango processing: Soak the spare fruit in salt water for 30 minutes, rinse it with clean water for 3 times, dry it naturally, then peel the skin, remove the core, and take the pulp for later use; select 10 parts of gallnut, 5 parts of licorice, and 30 parts of wheat , 30 parts of honeysuckle and 10 parts of wolfberry are mixed, washed and crushed and mixed with fruit juice. The mixing ratio is that the weight of mango juice is 8 times the weight of the mixture.

[0044] (3) Juicing: the spare pulp is squeezed with a juicer, and the fruit juice is obtained by sieving through a 150-mesh sieve to remove the residue, and ...

Embodiment 3

[0054] (1) Mango selection: select a fruit-bearing tree with 7 years, harvest ripe mango fruits in June, reserve a 4mm mango stalk for each fruit, select no pests and diseases, complete fruit shape, and uniform fruit for future use;

[0055] (2) Mango processing: soak the spare fruit in salt water for 20 minutes, rinse it twice with clear water, dry it naturally, then peel it, remove the core, and take the pulp for future use;

[0056] (3) Juicing: the standby pulp is squeezed with a juicer, sieved through a 120-mesh sieve to remove the dregs to obtain the juice, and immediately use 20% concentration of sulfurous acid to sterilize the juice; choose 10 parts of Galla chinensis, 5 parts of Radix Glycyrrhizae 30 parts of wheat, 30 parts of honeysuckle, and 10 parts of wolfberry are mixed, cleaned and crushed and mixed with fruit juice. The mixing ratio is that the weight of mango juice is 8 times the weight of the mixture.

[0057] (4) Clarification: put the sterilized fruit juic...

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Abstract

The invention discloses a process for brewing health mango vinegar. The process comprises the following steps of (1) selecting mangoes; (2) treating the mangoes; (3) squeezing juice; (4) clarifying; (5) carrying out alcohol fermentation; (6) carrying out acetic fermentation; (7) carrying out filter pressing to obtain filtrate, namely raw vinegar; (8) processing to form mature vinegar; and (9) blending. According to the process for brewing the health mango vinegar, disclosed by the invention, the clarifying step is carried out before and after fermenting, the application kinds of additives are reduced, and juice in which dregs and seeds are removed is fermented by using a high-density filter screen, so that the bitterness can be removed, the fermentation time can be shortened, and the brewed health mango vinegar is elegant in sourness, slightly sweet and not astringent and has full fruit flavor and vinegar flavor.

Description

technical field [0001] The invention belongs to the field of biotechnology, and in particular relates to a process for brewing health-care mango fruit vinegar. Background technique [0002] Vinegar, the ancient Chinese character is "酱", also known as "醯". There is a record in "Zhou Li" that "acids are shared by people and palms", which can be confirmed that vinegar has been eaten in the Western Zhou Dynasty in our country. Jinyang (now Taiyuan) is one of the birthplaces of Chinese vinegar. According to history, there were vinegar workshops in Jinyang in the 8th century BC, and they spread throughout urban and rural areas during the Spring and Autumn Period. Up to the time of the Northern Wei Dynasty, "Qi Min Yao Shu" recorded 22 vinegar-making methods such as big vinegar and sorghum vinegar. Since the Tang and Song Dynasties, due to the progress and development of microbes and koji making technology, it has been divided into Daqu, Xiaoqu and Hongqu in the Ming Dynasty. Sha...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04
CPCC12J1/04
Inventor 王仙陈程黄南概
Owner LIUZHOU BOZE SCI & TECH
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