Preparation method of lemon vinegar

A technology of lemon vinegar and lemon juice, which is applied in the preparation of vinegar and other directions, can solve the problems of not being used for fresh food, etc., and achieve the effects of short fermentation period, expansion of processing and utilization fields, and value enhancement

Inactive Publication Date: 2015-04-29
柯利佳 +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Mainly used for juicing, sometimes used as cooking seasoning, but basically not used for fresh food

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] The specific operation steps of preparing lemon vinegar are as follows:

[0038] (1) Preparation of lemon juice:

[0039] ①Screening of raw materials: select fresh and plump lemons with no obvious scars on the outside;

[0040] ② Cleaning: Wash 3 times with pure water;

[0041] ③Crush and squeeze the juice: cut the lemon into slices, remove the seeds, mix and squeeze 1000g of lemon, 500g of water and 50g of iso-Vc sodium to obtain lemon juice;

[0042] ④Pectinase treatment: use sodium bicarbonate to adjust the pH of the lemon juice to 6.0, add pectinase with an enzyme activity of 30,000u / g in an amount of 0.1% of the lemon juice mass; enzymatic hydrolysis for 40 minutes at a temperature of 50°C , after inactivating the enzyme at a temperature of 95°C for 1 min, filter with 200-mesh gauze to obtain lemon juice;

[0043] (2) The fermentation preparation of limoncello:

[0044] Add 50g of white granulated sugar to 1000ml of lemon juice to obtain mixed juice; put it int...

Embodiment 2

[0052] The specific operation steps of preparing lemon vinegar are as follows:

[0053] (1) Preparation of lemon juice:

[0054]①Screening of raw materials: select fresh and plump lemons with no obvious scars on the outside;

[0055] ② Cleaning: Wash 5 times with pure water;

[0056] ③Crush and squeeze the juice: cut the lemon into slices, remove the seeds, mix and squeeze 1000g of lemon, 500g of water and 50g of iso-Vc sodium to obtain lemon juice;

[0057] ④Pectinase treatment: use sodium bicarbonate to adjust the pH value of the lemon juice to 6.2, add pectinase with an enzyme activity of 30000u / g in an amount of 0.3% of the lemon mass; After inactivating the enzyme at 95°C for 1 min, filter through 200-mesh gauze to obtain lemon juice;

[0058] (2) The fermentation preparation of limoncello:

[0059] Add 10% lemon sugar to 1000ml of lemon juice to obtain mixed juice; put it into a container, seal it with double-layer sealing film, one of which is a breathable sealing f...

Embodiment 3

[0066] The specific operation steps of preparing lemon vinegar are as follows:

[0067] (1) Preparation of lemon juice:

[0068] ①Screening of raw materials: select fresh and plump lemons with no obvious scars on the outside;

[0069] ②Cleaning: wash with pure water;

[0070] ③Crush and squeeze the juice: cut the lemon into slices, remove the seeds, mix and squeeze 1000g of lemon, 500g of water and 50g of iso-Vc sodium to obtain lemon juice;

[0071] ④Pectinase treatment: use sodium bicarbonate to adjust the pH value of the lemon juice to 6.0, add pectinase with an enzyme activity of 30000u / g in an amount of 0.5% of the lemon mass; After inactivating the enzyme at 95°C for 1 min, filter through 200-mesh gauze to obtain lemon juice;

[0072] (2) The fermentation preparation of limoncello:

[0073] Add white granulated sugar of 8% lemon quality to 1000ml lemon juice to obtain mixed juice; put it into a container, seal it with double-layer sealing film, one of which is a brea...

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PUM

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Abstract

The invention discloses a preparation method of lemon vinegar. The lemon vinegar is light yellow in color, is transparent and clear, and has sour and thick mouthfeel and intense lemon flavor; and the total acidity by acetometer is 3-5%. The lemon vinegar integrates the nutritional health-care functions of the lemon and vinegar. The preparation method comprises the following steps: expressing juice from lemon, and adding pectinase to perform enzymolysis, thereby obtaining lemon juice; adding a yeast activation solution into the lemon juice, and fermenting to obtain lemon wine; inoculating a vinegar bacteria seed solution into the lemon wine, and fermenting to obtain the lemon vinegar; and mixing the lemon vinegar with chitosan, and carrying out centrifugal separation to obtain the lemon vinegar.

Description

technical field [0001] The invention relates to a lemon vinegar and a preparation method thereof. Background technique [0002] Lemon (Citrus limon) is an evergreen small tree of the Rutaceae citrus genus, native to Southeast Asia, and now the main producing areas are the United States, Italy, Spain and Greece. It is mainly used for juicing, and sometimes it is also used as cooking seasoning, but it is basically not used for fresh food. Lemons were brought to Europe by the Arabs. There is no record in the literature of ancient Greece and Rome. It was only planted in Genoa, Italy in the 15th century. It appeared in the Azores in 1494. It is rich in vitamin C. It is the nemesis of "scurvy". Lemon is one of the most medicinal fruits in the world, it is rich in vitamin C, sugar, calcium, phosphorus, iron, vitamin B1, vitamin B2, niacin, quinic acid, citric acid, malic acid, hesperidin , naringin, coumarin, high potassium and low sodium, etc., are very beneficial to the human ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/02
CPCC12J1/04
Inventor 柯利佳韦玲菊林国友
Owner 柯利佳
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