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

The preparation method of pomelo fruit vinegar of dendrobium candidum

A technology of Dendrobium candidum and pomelo, which is applied in the field of preparation of pomelo fruit vinegar of Dendrobium candidum, can solve problems such as single taste, inability to satisfy high-end health care fruit vinegar drinks, limited nutritional value components and health care functions, etc. Bitter time, soft smell effect

Active Publication Date: 2017-07-04
GUANGXI SHUNCHANGLONG BIOTECH CO LTD
View PDF4 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The market of fruit vinegar has broad prospects. Most of the existing fruit vinegars are made by adding a single fruit to vinegar or fermenting a single fruit. Not only does it have a single taste, but its nutritional value and health functions are also relatively limited, which cannot meet the requirements of high-end health care. Demand for Fruit Vinegar Drinks

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

Embodiment 1

[0035] A preparation method of dendrobium candidum pomelo fruit vinegar, comprising the following steps:

[0036] Step 1, pulping grapefruit pulp and Dendrobium officinale pulp respectively to obtain grapefruit pulp and Dendrobium officinale pulp, mixing grapefruit pulp and Dendrobium officinale pulp at a mass ratio of 1.25:1 to obtain mixed pulp;

[0037] Step 2, adding naringinase to the mixed fruit pulp according to 0.6‰ of its mass, and debittering treatment at 28°C for 4 hours;

[0038] Step 3, add the mixed fruit pulp obtained in step 2 into wine according to 12% of its mass, add deionized water to adjust the alcohol content to 5%, and obtain the fruit wine mixed liquor;

[0039] Step 4: Take 15% volume of the fruit wine mixture to inoculate Acetobacter acetobacter, the inoculum amount is 0.04% of the quality of the fruit wine mixture to be inoculated, ferment at 28°C for 6-8 days to obtain a fermented yeast liquid, monitor the fermented yeast liquid When the acidity of...

Embodiment 2

[0049] A preparation method of dendrobium candidum pomelo fruit vinegar, comprising the following steps:

[0050] Step 1, pulping grapefruit pulp and Dendrobium officinale pulp respectively to obtain grapefruit pulp and Dendrobium officinale pulp, mixing grapefruit pulp and Dendrobium officinale pulp at a mass ratio of 1.5:1 to obtain mixed pulp;

[0051] Step 2, add naringinase to the mixed fruit pulp according to 1.65‰ of its mass, and debitterize at 33°C for 5 hours;

[0052] Step 3, add the mixed fruit pulp obtained in step 2 into wine according to 15% of its mass, add deionized water to adjust the alcohol content to 6%, and obtain the fruit wine mixed liquor;

[0053] Step 4: Take 15% volume of the fruit wine mixture to inoculate Acetobacter acetobacter, the inoculum amount is 0.06% of the quality of the fruit wine mixture to be inoculated, ferment at 32°C for 6-8 days to obtain a fermented yeast liquid, monitor the fermented yeast liquid When the acidity of the vinegar ...

Embodiment 3

[0063] A preparation method of dendrobium candidum pomelo fruit vinegar, comprising the following steps:

[0064] Step 1, pulping grapefruit pulp and Dendrobium officinale pulp respectively to obtain grapefruit pulp and Dendrobium officinale pulp, mixing grapefruit pulp and Dendrobium officinale pulp at a mass ratio of 3:1 to obtain mixed pulp;

[0065] Step 2, add naringinase to the mixed pulp according to 2.5‰ of its mass, and debitterize at 38°C for 6 hours;

[0066] Step 3, add the mixed fruit pulp obtained in step 2 into wine according to 18% of its mass, add deionized water to adjust the alcohol content to 7%, and obtain the fruit wine mixed liquor;

[0067] Step 4: Take 15% of the volume of the fruit wine mixture to inoculate Acetobacter acetobacter, the inoculum amount is 0.08% of the quality of the fruit wine mixture to be inoculated, ferment at 35°C for 6-8 days to obtain a fermented yeast liquid, monitor the fermented yeast liquid When the acidity of the vinegar is...

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

PropertyMeasurementUnit
Bronsted acidityaaaaaaaaaa
pore sizeaaaaaaaaaa
pore sizeaaaaaaaaaa
Login to View More

Abstract

The invention discloses a preparing method of Dendrobium candidum and coconut vinegar. The preparing method includes: 1, mixing coconut pulp and Dendrobium candidum pulp according to a ratio: (1.25-3):1 so as to obtain mixed pulp; 2, adding 0.6%. to 2.5%. naringinase into the mixed pulp, and performing processing for 1 to 6 hours at 28 to 38 DEG C; 3, adding 12% to 18% of baijiu, and adjusting the alcohol by volume to 5% to 7% to obtain fruit wine mixture; 4, inoculating bacillus aceticus to 15% of the fruit wine mixture according to the percent: 0.04% to 0.08%, allowing fermenting at 28 to 35 DEG C for 6 to 8 days to obtain ferment mother liquid, adding the rest 85% of fruit wine mixture if the acidity of the ferment mother liquid is higher than 2.1 g / ml, continuing fermenting for 4 to 6 days until that the acidity is higher than 4.8 / ml so as to obtain vinegar original liquid; and 5, performing sealing after packaging, allowing ageing, and performing filtering and sterilizing to obtain the Dendrobium candidum and coconut vinegar. The Dendrobium candidum and coconut vinegar has better health effect.

Description

technical field [0001] The invention relates to a health-care fruit vinegar drink, in particular to a preparation method of dendrobium candidum grapefruit vinegar. Background technique [0002] Pomelo fruit is beautiful in shape, sweet in taste, and durable to storage. Its surface is golden yellow, its flesh is shrimp-colored, its juice is full and crisp, and its honey taste is sweet. It is a good product among pomelo. Grapefruit pulp is rich in nutrients and contains plant protein, iron, calcium, carbides, carotene, vitamins, flavonoids and other substances. At the same time, grapefruit is rich in vitamin C and insulin-like ingredients, which have the effects of lowering blood sugar, lowering blood fat, losing weight, and beautifying the skin. [0003] Dendrobium officinale is a perennial epiphytic herb of Orchidaceae. Dendrobium can be divided into dozens of species such as yellow grass, nobile, and horsewhip. Dendrobium candidum is the best product of Dendrobium. It is ...

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 Patents(China)
IPC IPC(8): C12J1/04
CPCA61K36/752A61K36/8984C12J1/04A61K2300/00
Inventor 覃远昌黄锦威覃健峰覃馨慧梁大源覃健洪潘志才黄鑫黎丽何俊炜
Owner GUANGXI SHUNCHANGLONG BIOTECH CO LTD
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