Mangosteen golden-silk jujube vinegar with radiation protection effect and preparation method

Abstract

The invention discloses mangosteen golden-silk jujube vinegar with a radiation protection effect and a preparation method. The vinegar comprises the following components of, by weight, 55-65 parts of jujube slag of gold-silk jujube, 28-32 parts of malus baccata fruit, 2-3 parts of salt, 0.028-0.032 part of cellulase, 0.017-0.023 part of pectinase, 0.2-0.4 part of yeast, 0.1-0.3 part of lactobacillus plantarum, 0.4-0.6 part of acetic acid bacteria, 0.8-1 part of chitosan, 3-5 parts of glucose solutions, 0.02-0.03 part of Pasteur bacteria liquid and moderate water and edible alcohol. The mangosteen golden-silk jujube vinegar with the radiation protection effect and the preparation method adopt the ultrasonic wave pressure reduction mode to assist ethanol solvent to extract polyphenol, and the content of the extracted polyphenol is increased; meanwhile, a vacuum freezing-drying technology and a superfine grinding technology are adopted to process the jujube slag and malus baccata slag, and the utilization rate of the raw materials is improved, and meanwhile the concentration of the acid and the stability of the polyphenol are guaranteed through the salt ageing and the photophobism ageing.

Description

technical field [0001] The invention belongs to the field of functional jujube vinegar, and in particular relates to a mangosteen jujube vinegar with radiation protection effect and a preparation method. Background technique [0002] Jujube is a unique fruit and vegetable resource and a unique dominant variety in my country. At present, people are showing a trend of diversification of jujube processed products. In addition to dried dates and candied dates, jujube vinegar, jujube wine, jujube slices, jujube powder and other products have also become common products in the market. Jujube is not only sweet and crisp, but also rich in nutrition, rich in sugar, protein, fat, VC, VB polysaccharides, and also contains rutin, saponins, flavonoids, amino acids and other biologically active ingredients, as well as a variety of microorganisms, trace elements and organic acids Lamps are deeply loved by consumers. However, at present, the in-depth development of the jujube processing i...

AI Technical Summary

Problems solved by technology

However, at present, the in-depth development of the jujube processing industry is not enough, and the value of the jujube itself is not fully reflected, and the jujube is similar to other high-quality fresh foods. For storage, the annual loss of fresh jujube due to rot accounts for about 20%-30% of the total output. Therefore, strengthening the deep processing and comprehensive utilization of jujube is an urgent problem to be solved in jujube processing, and the application of jujube dregs is one of the ways

[0003] Jujube vinegar made from dates and vinegar is a kind of fruit vinegar, and there are many other varieties of fruit vinegar. Although there are many varieties of fruit vinegar, the flavors of fruit vinegar vary widely and are not satisfactory. After all, it is a new type of fruit vinegar fermentation. The lack of technology, how to preserve the original flavor of fruit by enhancing the antioxidant capacity of the fruit during fermentation, how to increase the flavor of fruit vinegar by selecting the appropriate mixed strains and proportions, how to increase the flavor substances in fruit vinegar through liquid submerged fermentation process It is a problem to be studied in fruit vinegar technology