Preparation method of rubus parvifolius and mulberry vinegar beverage

A technology of fruit vinegar drink and mulberry fruit vinegar drink, which is applied in the field of preparation of mulberry fruit vinegar drink, can solve problems such as products that have not been seen on the market, and achieve the effects of avoiding layered precipitation, pure taste and comprehensive nutrition

Inactive Publication Date: 2015-10-21
彭常安
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, mulberry is only eaten as a kind of wild fruit, and mulberry has been processed into various products such as wine, milk, and canned food. to related product listings

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A preparation method of Maoberry mulberry fruit vinegar drink is characterized in that: the preparation method adopts the following steps:

[0018] A, raw material juice extraction: select the ripe mulberries, mulberries, strawberries without rot and damage by diseases and insect pests, after cleaning and removing impurities such as soil, get 6.5kg of mulberries, 3kg of mulberries, and 1.5kg of strawberries and mix evenly to prepare mixed raw materials. Juicing the mixed raw materials to obtain mixed fruit juice;

[0019] B. Enzymolysis: Add 0.004kg of pectinase and 0.002kg of cellulase to 10kg of mixed fruit juice, control the temperature at 50°C, and control the time for 3 hours;

[0020] C. Ultra-high temperature sterilization: the mixed fruit juice after enzymolysis is sterilized by an ultra-high temperature sterilizer, the feed temperature is 120°C, and the discharge temperature is 40°C to obtain a feed liquid;

[0021] D. Alcoholic fermentation: add 0.03kg of dry...

Embodiment 2

[0028] A preparation method of Maoberry mulberry fruit vinegar drink is characterized in that: the preparation method adopts the following steps:

[0029] A. Juicing of raw materials: Select mature mulberries, mulberries, strawberries, pineapple berries, figs, and snake berries without rot and pests. After cleaning and removing impurities such as soil, take 5kg of mulberries, 2kg of mulberries, 1kg of strawberries, and 1kg of pineapple berries, 1kg figs, and 1kg snakeberries are evenly mixed to obtain a mixed raw material, and the mixed raw material is squeezed to obtain a mixed fruit juice;

[0030] B. Enzymolysis: Add 0.006kg of pectinase and 0.003kg of cellulase to 10kg of mixed fruit juice, control the temperature at 52°C, and control the time for 4 hours;

[0031] C. Ultra-high temperature sterilization: the mixed fruit juice after enzymolysis is sterilized by an ultra-high temperature sterilizer, the feed temperature is 130°C, and the discharge temperature is 50°C to obt...

Embodiment 3

[0039] A preparation method of Maoberry mulberry fruit vinegar drink is characterized in that: the preparation method adopts the following steps:

[0040] A. Juicing of raw materials: Select mature strawberry, mulberry, cactus fruit, guava, lotus mist, egg fruit without rot, diseases and insect pests, after cleaning and removing impurities such as soil, take 6kg of strawberry, 3kg of mulberry, and 2kg of cactus Guava fruit, 1kg of guava, 1kg of lotus mist, and 1kg of egg fruit are mixed uniformly to obtain a mixed raw material, and the mixed raw material is squeezed to obtain a mixed fruit juice;

[0041] B. Enzymolysis: Add 0.008kg of pectinase and 0.005kg of cellulase to 10kg of mixed fruit juice, control the temperature at 55°C, and control the time for 4.5h;

[0042] C. Ultra-high temperature sterilization: the mixed fruit juice after enzymolysis is sterilized by an ultra-high temperature sterilizer, the feed temperature is 135°C, and the discharge temperature is 55°C to o...

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PUM

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Abstract

The invention discloses a preparation method of a rubus parvifolius and mulberry vinegar beverage which adopts rubus parvifolius and mulberries as the main raw materials. The preparation method comprises the following steps: raw material juicing, enzymolysis, ultra-high temperature sterilization, alcohol fermentation, acetic fermentation, filtration, blending, homogenization, sterilization, filling and storage. The preparation method for the rubus parvifolius and mulberry vinegar beverage which is comprehensive in nutrition and pure in taste can fully maintain the nutrient substances of both rubus parvifolius and mulberries, improves the raw material utilization ratio, enables the end rubus parvifolius and mulberry vinegar beverage to be stable in color through homogenization, avoids delamination and precipitation, reduces damage to the active ingredient through ultra-high temperature sterilization, and ensures that the finished product of rubus parvifolius and mulberry vinegar beverage has the effects of promoting the production of body fluid to relieve thirst, benefiting liver and kidney, promoting the production of body fluid to moisten the intestines, blacking hair and improving eyesight, promoting digestion and the like.

Description

technical field [0001] The invention relates to a preparation method of a fruit vinegar drink, in particular to a preparation method of a mulberry fruit vinegar drink. Background technique [0002] Maoberry, also known as Hongmeixiao, Sanyuepao, etc., is the fruit of the deciduous small shrub Rubus in the family Rosaceae. Maoberry fruit ovoid, 1-1.5 cm in diameter, red, glabrous or sparsely pilose; core with shallow wrinkles. The flowering period is from May to June, and the fruiting period is from July to August. "Nanning City Drug Records": "Blood stasis, pain relief, phlegm. Treat bruises, cough, postpartum stasis, red dysentery, hot eyes." Mao berry is sweet and juicy, edible, wine making and vinegar making. [0003] Mulberry, also known as mulberry fruit, black mulberry, etc., is the mature fruit of mulberry tree. Mulberry contains sugar, protein, fat, kneading acid, malic acid and vitamin A, vitamin B1, vitamin B2, vitamin C, iron, sodium, calcium, magnesium, Phosph...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/52A23L2/84A23L1/29
CPCA23L2/02A23L2/52A23L2/84A23V2002/00
Inventor 彭常安李刚
Owner 彭常安
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