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Method for preparing roselle flower vinegar

The technology of a roselle flower and a production method is applied in the preparation of vinegar and other directions, and achieves the effects of expanding the field of processing and utilization, shortening the fermentation period, and reducing the rate of decay and waste of flowers.

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

Now people mainly use roselle flowers as medicine, or make beverages, and there are relatively few developments in the utilization as leisure food. How to make roselle flowers into people's favorite and unique taste food to meet people's needs is what we want. solved problem

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] The specific operation steps of preparing roselle flower vinegar are as follows:

[0032] (1) Preparation of roselle flower juice:

[0033] ①Screening of raw materials: During the flowering season of roselle flowers from August to October, collect roselle flowers in the afternoon, remove the pedicel, and keep the calyx;

[0034] ②Cleaning: wash with distilled water;

[0035] ③ crushing and juicing: the roselle flower is cut into small pieces, 1000g roselle flower, 500g water and 1% iso-Vc sodium of roselle flower quality are mixed and squeezed to obtain roselle pulp juice;

[0036] ④Pectinase treatment: adjust the pH value of roselle juice to 6.0 with sodium bicarbonate, add pectinase with an enzyme activity of 30000u / g in an amount of 0.1% of the mass of roselle flowers; at a temperature of 50°C, the enzyme Decompose for 40 minutes, inactivate the enzyme at 95°C for 1 minute, then filter with 200-mesh gauze to obtain roselle flower juice;

[0037] (2) Fermentation p...

Embodiment 2

[0046] The specific operation steps of preparing roselle flower vinegar are as follows:

[0047] (1) Preparation of roselle flower juice:

[0048] ①Screening of raw materials: During the flowering season of roselle flowers from August to October, collect roselle flowers in the afternoon, remove the pedicel, and keep the calyx;

[0049] ②Cleaning: wash with distilled water;

[0050] ③ crushing and juicing: the roselle flower is cut into small pieces, 1000g roselle flower, 500g water and 1% iso-Vc sodium of roselle flower quality are mixed and squeezed to obtain roselle pulp juice;

[0051] ④Pectinase treatment: adjust the pH value of roselle juice to 6.2 with sodium bicarbonate, add pectinase with an enzyme activity of 30000u / g in an amount of 0.3% of the mass of roselle flowers; at a temperature of 55°C, the enzyme Decompose for 50 minutes, inactivate the enzyme at 95°C for 1 minute, then filter with 200-mesh gauze to obtain roselle flower juice;

[0052] (2) Fermentation p...

Embodiment 3

[0060] The specific operation steps of preparing roselle flower vinegar are as follows:

[0061] (1) Preparation of roselle flower juice:

[0062] ①Screening of raw materials: During the flowering season of roselle flowers from August to October, collect roselle flowers in the afternoon, remove the pedicel, and keep the calyx;

[0063] ②Cleaning: wash with distilled water;

[0064] ③ crushing and juicing: the roselle flower is cut into small pieces, 1000g roselle flower, 500g water and 1% iso-Vc sodium of roselle flower quality are mixed and squeezed to obtain roselle pulp juice;

[0065] ④Pectinase treatment: adjust the pH value of roselle juice to 6.0 with sodium bicarbonate, add pectinase with an enzyme activity of 30000u / g in an amount of 0.5% of the mass of roselle flowers; at a temperature of 60°C, the enzyme Decompose for 60 minutes, inactivate the enzyme at 95°C for 1 minute, then filter with 200-mesh gauze to obtain roselle flower juice;

[0066] (2) Fermentation p...

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Abstract

The invention discloses a method for preparing roselle flower vinegar. The roselle flower vinegar is wine red, transparent and clear, has acidic and pure mouth feel and rich roselle flower smell and the total acidity of 3%-5% measured by acetic acid and is vinegar which integrates the nutritional and healthcare functions of roselle flowers and vinegar. The method comprises the following specific steps: juicing the roselle flowers and adding pectinase for carrying out enzymolysis to obtain roselle flower juice; adding a yeast activated liquid into the roselle flower juice and fermenting to obtain roselle flower wine; inoculating the roselle flower wine onto a acetic bacteria seed liquid and fermenting to obtain the roselle flower vinegar; and adding chitosan into the roselle flower vinegar and mixing and carrying out centrifugal separation to obtain the roselle flower vinegar.

Description

technical field [0001] The invention relates to a preparation method of roselle flower vinegar. Background technique [0002] Roselle flower, also known as mountain eggplant and merina, is an annual erect herb, dicotyledonous plant class, primitive perianth subclass, mallow order, malvaceae, native to Africa, growing in tropical and subtropical regions, in China is mainly produced in Lincang, Yuanmou, Yongren, Moudian and other places in Yunnan, among which Lincang is the largest main producing area, and it is distributed in Guangdong, Guangxi, Fujian, and Taiwan. Roselle flowers, up to 2 meters high, lavender stems, flowering period between summer and autumn, single flowers, born in leaf axils, nearly sessile; bracteoles 8-12, red, fleshy, lanceolate, 5-10 long mm, 2-3 mm wide, connate with calyx at base; calyx cup-shaped, lavender, ca. 2 cm; calyx and bracteoles fleshy, sour; flowers yellow, inner base dark red, 6-7 cm in diameter. The flowers of roselle flowers are sli...

Claims

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Application Information

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