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Brewing technology of yacon fruit vinegar

A technology of yacon and fruit vinegar, which is applied in the field of brewing technology of yacon fruit vinegar, can solve problems such as damage, and achieve the effects of improving utilization rate, color and luster, and improving human immunity

Inactive Publication Date: 2015-09-16
彭常安
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The present invention aims at the disadvantage that the active substances of the raw materials are easily damaged during the processing of the yacon, and provides a brewing process of the yacon fruit vinegar that can fully retain the nutrients of the raw materials, is convenient to eat, and has a long storage period

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment A

[0016] A brewing process of yacon fruit vinegar, characterized in that: the brewing process adopts the following steps:

[0017] a. Raw material processing: take fresh yacon fruit without rot and mildew as raw material, cut into pieces after cleaning, put the yacon fruit pieces into a sulfurous acid solution with a mass concentration of 0.2%, soak for 40 minutes, take out clean water and rinse, and then beat, Obtain yacon syrup;

[0018] b. Enzymolysis: Add 0.004kg of pectinase and 0.002kg of cellulase to 10kg of yacon slurry, control the temperature at 45°C, and control the time for 4h;

[0019] C, add sugar: add the glucose of 2kg, the fructose of 1kg in the 10kg yacon slurry after the enzymolysis, mix evenly, make mixed slurry;

[0020] d. Alcoholic fermentation: Weigh 0.1kg of wine active dry yeast, activate it with warm water at 30°C, add it to 10kg of mixed slurry, and ferment at a temperature of 25°C. When the alcohol content reaches 18% by volume, the fermentation end...

Embodiment B

[0026] A brewing process of yacon fruit vinegar, characterized in that: the brewing process adopts the following steps:

[0027] a, raw material processing: take fresh, non-rotten and mildewed yacon, burdock, yam, and avocado as raw materials, cut into pieces after cleaning, get 10kg yacon pieces, 2kg burdock pieces, 2kg yam pieces, and 1kg avocado pieces and mix evenly. To obtain the mixed raw material, put the mixed raw material into the sulfurous acid solution with a mass concentration of 0.25%, and soak it in 0.1% calcium carbonate solution for 50 minutes, take out clear water and wash it, and then perform beating to obtain the yacon slurry;

[0028] b. Enzymolysis: Add 0.006kg of pectinase and 0.003kg of cellulase to 10kg of yacon slurry, control the temperature at 52°C, and control the time for 2.5h;

[0029] C, add sugar: add the glucose of 3kg, the fructose of 1.2kg, the apple juice of 1kg, the gourd juice of 1kg in the 10kg yacon slurry after enzymolysis, mix evenly, ...

Embodiment C

[0036] A brewing process of yacon fruit vinegar, characterized in that, the brewing process adopts the following steps:

[0037] a. Raw material processing: Take fresh, non-rotten and mildewed yacon as raw material, wash and cut into pieces, put the yacon pieces into a sulfurous acid solution with a mass concentration of 0.2-0.3%, soak for 30-40min, take out the water and rinse After beating, obtain yacon slurry;

[0038] b. Enzymolysis: Add 0.04-0.06% pectinase and 0.01-0.02% cellulase by weight to the yacon slurry, control the temperature at 45-50°C, and control the time for 3-4h;

[0039] c, adding sugar: add its weight 20-25% glucose and 10-12% fructose to the yacon slurry after enzymolysis, mix evenly, and make a mixed slurry;

[0040] d. Alcoholic fermentation: Weigh 0.8-1.2% wine active dry yeast of the weight of the yacon slurry after adding sugar, activate it with warm water at 28-30°C, add it to the mixed slurry, and ferment at a temperature of 25-30°C. Fermentatio...

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Abstract

The invention provides a brewing technology of yacon fruit vinegar. Fresh and ripe yacon is used as the raw materials of the yacon fruit vinegar, and the yacon fruit vinegar is brewed by the steps of raw material processing, enzymolysis, sugaring, alcoholic fermentation, acetic fermentation, filtering, homogenizing, sterilization, canning and the like. According to the brewing technology, color protection treatment is conducted after the yacon is sliced, so that yacon pieces are prevented from being subjected to oxidizing reaction, and the color and luster of finished yacon fruit vinegar products are improved. Through complex enzyme treatment, nutrient substance in the raw materials is fully separated out, and the utilization ratio of the raw materials is improved. Yacon fruit vinegar primary pulp is homogenized repeatedly, so that the taste and the quality of the finished yacon fruit vinegar products are improved, and the yacon fruit vinegar is sour and sweet, excellent in quality and balanced in nutrition. The yacon fruit vinegar has the healthcare functions of keeping fit, improving human body immunity, clearing heat and the like.

Description

technical field [0001] The invention relates to a brewing process of fruit vinegar, in particular to a brewing process of yacon fruit vinegar. Background technique [0002] Yacon, also known as yacon, is the fruit of a perennial herb of the genus Chrysanthemum in the family Asteraceae. According to the measurement: every 100 grams of edible part contains between 17.40-60.00 kcal of calories, 10.60 g of carbohydrates, Fat 0.30g, protein 0.4-2.0g, cellulose 0.3-1.70g, sugar 1.5-4g, fructooligosaccharides 6.00-12.00g, vitamin C33.00mg, carotene 0.16mg, thiamine 0.05mg, riboflavin 0.04 mg. Rich in nutrients, regular use has health effects such as clearing the liver and detoxifying, strengthening the body, improving human immunity, reducing fire and blood pressure, lowering blood sugar, blood pressure and cholesterol. In addition to being used as fruit and food materials, yacon is also processed into various products. For example, the patent application number 200910039463.8 di...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04
CPCC12J1/04
Inventor 彭常安杨超
Owner 彭常安
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