Brewing method of wild sweet potato fruit vinegar

A wild sweet potato and wild field technology, applied in the field of wild sweet potato fruit vinegar brewing, can solve the problems of short ripening cycle, waste of resources, thin skin and juicy, etc., and achieve the effect of delaying the aging of the body and brain, high quality and rich nutrition.

Active Publication Date: 2015-04-29
BENGBU KUNPENG FOOD & BEVERAGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Wild sweet potatoes are thin and juicy, have a short maturity cycle, are not easy to transport and store, and are prone to rot, resulting in a waste of resources
At present, except

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0018] Example 1: A method for brewing wild sweet potato vinegar, using the following steps:

[0019] A. Raw material processing: take fresh, non-rot and mildew wild sweet potato as raw material, beaten after cleaning to obtain wild sweet potato slurry, and directly beat after cleaning, reducing the loss of nutrients;

[0020] B. Ultra-high temperature sterilization: The wild sweet potato slurry is sterilized by an ultra-high temperature sterilizer. The feeding temperature is 110°C and the output temperature is 40°C. The ultra-high temperature can quickly kill the colonies in the liquid and reduce the damage. Destruction of nutrients in the slurry;

[0021] C. Enzymatic hydrolysis: add 0.03kg of pectinase and 0.01kg of cellulase to 10kg of wild sweet potato slurry, temperature control 40℃, time control 3 hours, compound enzyme treatment, make the raw material decompose more nutrients, Improve the utilization rate of raw materials;

[0022] D. Sugaring: Add 1kg of white sugar to 10kg ...

Example Embodiment

[0030] Example 2: A method for brewing wild sweet potato vinegar, using the following steps:

[0031] A. Raw material processing: take fresh, non-rot and mildew wild sweet potato, cape gourd, and wild grape as raw materials. After cleaning, take 8kg wild sweet potato, 1kg snake berry, and 1kg fig grapes and mix them evenly to obtain a raw material slurry. After washing Direct pulping reduces the loss of nutrients;

[0032] B. Ultra-high temperature sterilization: The wild sweet potato slurry is sterilized by an ultra-high temperature sterilizer. The feeding temperature is 115°C and the output temperature is 45°C. The ultra-high temperature can quickly kill the colonies in the liquid and reduce the damage. Destruction of nutrients in the slurry;

[0033] C. Enzymatic hydrolysis: add 0.04kg of pectinase, 0.015kg of cellulase, and 0.01kg of protein enzyme to 10kg of raw material slurry, temperature control 42℃, time control for 2.5 hours, compound enzyme treatment to make the raw mater...

Example Embodiment

[0042] Example 3: A method for brewing wild sweet potato vinegar, using the following steps:

[0043] A. Raw material processing: take fresh, non-rot and mildew wild sweet potato, sand needle, mysterious fruit, and pineapple berry as raw materials. After cleaning, take 5kg wild sweet potato, 2kg snake berry, 2kg golden fruit, 2kg raspberry and mix it evenly and beat it. , The raw material slurry is obtained, and the slurry is directly beaten after cleaning, which reduces the loss of nutrients;

[0044] B. Enzymatic hydrolysis: Add 0.05kg of pectinase, 0.02kg of cellulase, and 0.01kg of hemicellulase to 10kg of raw material slurry, temperature control 45℃, time control for 2 hours, compound enzyme treatment to decompose the raw material More nutrients to improve the utilization of raw materials;

[0045] C. Sugaring: Add 1.5kg of sucrose and 0.6kg of fructose to 10kg of enzymatically hydrolyzed slurry, and mix well;

[0046] D. Alcohol fermentation: Weigh 0.12kg of wine active dry yea...

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PUM

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Abstract

The invention provides a brewing method of wild sweet potato fruit vinegar. The wild sweet potato fruit vinegar is brewed from fresh and matured wild sweet potato by adopting the steps of treating the raw material, sterilizing, performing enzymolysis, sugaring, performing low-temperature alcoholic fermentation, performing acetic fermentation, filtering, homogenizing, sterilizing, canning and the like. The wild sweet potato fruit vinegar brewed by adopting the brewing method is superior to edible vinegar brewed from grains as a raw material on aspects of nutritive values, intrinsic compositions, taste and the like, keeps the original taste of the wild sweet potato, is palatable in sweetness and sourness, high in quality and rich in nutrients, and has effects of clearing heat, dispelling cold, dispelling wind and eliminating dampness.

Description

technical field [0001] The invention relates to a method for preparing fruit vinegar, in particular to a method for brewing wild sweet potato vinegar. Background technique [0002] Wild sweet potato is a deciduous and creeping woody vine of the genus Moraceae, also known as ground fruit and ground pomegranate. It is a multi-purpose plant integrating edible, medicinal, greening and ornamental. Wild sweet potatoes are edible when ripe, and have the functions of clearing away heat and cold, expelling wind and dampness. The wild sweet melon has thin skin and juicy, short ripening period, is not easy to transport and store, and is prone to rot, resulting in a waste of resources. At present, wild sweet potato is only processed and utilized as a medicinal material, but there are few types of processed products, and the defects that the types of products are not abundant. Contents of the invention [0003] The present invention aims at the shortcoming that wild sweet potato prod...

Claims

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Application Information

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IPC IPC(8): C12J1/04C12R1/865
CPCA61K36/185A61K36/22A61K36/45A61K36/47A61K36/60A61K36/605A61K36/72A61K36/73A61K36/87C12J1/02C12J1/04A61K2300/00
Inventor 余芳
Owner BENGBU KUNPENG FOOD & BEVERAGE
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