Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Lemon vinegar and preparation method thereof

A technology of lemon vinegar and lemon juice, which is applied in the field of beverages, can solve the problems of complicated manufacturing process, low health care effect, and long fermentation cycle, and achieve the effects of less process links, shortened fermentation time cycle, and long storage period

Inactive Publication Date: 2015-07-22
广东盆地一号生物产业有限公司
View PDF5 Cites 5 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] And its manufacturing process of existing lemon vinegar is more complicated, and fermentation cycle is long, and health care effect is not high, and needs to add preservative, otherwise easy decomposition rotten, shelf life is short

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0038] The present invention also provides a kind of preparation method of lemon vinegar, it comprises the following steps:

[0039] adding brown sugar and pectinase into the lemon juice puree, stirring and mixing for enzymolysis, wherein the weight percentage of the lemon juice puree is 70-80%, the weight percentage of the brown sugar is 5-10%, the pectin The weight percentage of enzyme accounts for 1~1.5%;

[0040] Inoculate the yeast group into the above-mentioned enzymolysis product and stir evenly to obtain a mixed liquid, and ferment the mixed liquid at 20°C until the alcohol concentration of the fermentation product reaches 12-14 degrees to stop fermentation, and the yeast group 1 to 1.5% by weight;

[0041] Add lemon juice with a concentration of 12 degrees to the above-mentioned fermented product to adjust the alcohol, and then add acetic acid culture solution to ferment again at 20-30°C until the alcohol volume fraction of the fermented product is lower than 0.2%. ...

Embodiment 1

[0051] Take natural lemons, wash and cut into pieces, and obtain lemon juice puree by pressing; add 1% pectinase by weight and 8% brown sugar by weight to the lemon juice puree with 80% by weight, stir and mix, and then add The percentage by weight is 1% of the yeast group and stirred evenly to obtain a mixed liquid, and the mixed liquid is fermented at 20°C until the alcohol concentration of the fermentation product reaches 12-14°C to stop the fermentation, and then add lemon juice with a concentration of 12°C for conditioning Alcohol, and access to 10% acetic acid culture solution by weight, and ferment again at 20-30°C until the alcohol volume fraction of the fermentation product is lower than 0.2%, and the acetic acid concentration of the fermentation product reaches 4-6g / 100ml to stop the fermentation, and then make lemon vinegar through aging.

Embodiment 2

[0053] Take natural lemons, wash them, cut them into pieces, and squeeze them to obtain lemon juice puree; add 1.5% pectinase and 10% brown sugar to the lemon juice puree with a weight percentage of 70% and stir to mix, and then add 1.5% by weight of the yeast group is stirred evenly to obtain a mixed liquid, and the mixed liquid is fermented at 20° C. until the alcohol concentration of the fermentation product reaches 12 to 14 degrees to stop fermentation, and then 5% by weight is added. 12 degrees of lemon juice to adjust the alcohol, and add 17% acetic acid culture solution by weight, and ferment again under the condition of 20-30°C until the alcohol volume fraction of the fermentation product is lower than 0.2%, and the fermentation product is When the concentration of acetic acid reaches 4-6g / 100ml, the fermentation is terminated, and then it is aged to make lemon vinegar.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention brings forward lemon vinegar and its preparation method. the lemon vinegar is prepared from the following ingredients, by weight, 70-80% of lemon juice puree, 5-10% of brown sugar, 1-1.5% of pectase, 1-1.5% of mixed yeast strains and 10-17% of an acetic acid nutrient solution. The preparation method has short fermentation period, is simple and easy to operate and can be used to effectively enhance health-care efficacy and added value of the lemon vinegar. In addition, the lemon vinegar can be stable and lasting under the precondition of not adding any chemical preservative and has long storage life.

Description

technical field [0001] The invention relates to the technical field of beverages, in particular to a lemon vinegar and a preparation method thereof. Background technique [0002] As an acidic health condiment, lemon vinegar not only has the functions of seasoning, increasing appetite and promoting digestion, but also rich in vitamins, minerals, amino acids and other nutrients. It has antibacterial, bactericidal, anti-fatigue, beauty, weight loss, etc. Health care, so lemon vinegar is very popular. [0003] The normal pH value of the human body is between 7.35 and 7.45, which is weakly alkaline. In this internal environment, various physiological functions of the human body can be carried out perfectly. However, except for infants and young children who are weakly alkaline, most adults are acidic. Compared with those with an alkaline physique, those with an acidic physique have reduced immune function, and the burden on the organs involved in the acid-base balance in the b...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/02
CPCC12J1/04
Inventor 叶国凑叶晓静
Owner 广东盆地一号生物产业有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com