Preparation method of myrtle fruit vinegar

A technology of myrtle and fruit vinegar, which is applied in the field of preparation of myrtle fruit vinegar, can solve the problems of difficulty in meeting the diversified and individualized consumption demands of consumers, limited selection of varieties and tastes, etc., and achieves rich varieties and tastes. Unique, short fermentation time effect

Inactive Publication Date: 2015-10-28
韦柳昌
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Whether it is fruit vinegar or the corresponding fruit vinegar drinks, the current product varieties and taste choices are quite limited, and it is difficult to meet the diversified and personalized consumption needs of consumers.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A preparation method of myrtle fruit vinegar, comprising the following steps:

[0028] (1) Pulping: select high-quality myrtle fruit with high maturity, remove surface impurities, crush and beat, add a certain amount of pectinase, and stand at room temperature for 8 hours to obtain myrtle pulp;

[0029] (2) Alcoholic fermentation: adding active dry yeast to the obtained myrtle pulp for fermentation, the active dry yeast added is 5% by weight, the fermentation temperature is 20°C, and the fermentation time is 7 days to obtain myrtle fruit wine;

[0030] (3) Acetic acid fermentation: insert acetic acid bacteria into myrtle fruit wine for acetic acid fermentation, the inoculum weight ratio of acetic acid bacteria is 5%, the fermentation temperature is 20°C, and the fermentation time is 20 days, and the initial myrtle fruit vinegar is obtained. product;

[0031] (4) Filtration: Pass the initial product of myrtle fruit vinegar through a 100-mesh sieve;

[0032] (5) Deploym...

Embodiment 2

[0036] A preparation method of myrtle fruit vinegar, comprising the following steps:

[0037] Pulping: select high-quality myrtle fruit with high maturity, remove surface impurities, crush and beat, add a certain amount of pectinase, and stand at room temperature for 10 hours to obtain myrtle pulp;

[0038] Alcoholic fermentation: adding active dry yeast to the obtained myrtle pulp for fermentation, the active dry yeast addition is 15% by weight, the fermentation temperature is 30°C, and the fermentation time is 5 days to obtain myrtle wine;

[0039] Acetic acid fermentation: insert acetic acid bacteria into the myrtle fruit wine to carry out acetic acid fermentation, the inoculum weight ratio of the acetic acid bacteria is 10%, the fermentation temperature is 40°C, and the fermentation time is 10 days to obtain the initial product of myrtle fruit vinegar;

[0040] Filtration: pass the initial product of myrtle fruit vinegar through a 120-mesh sieve;

[0041] Deploy...

Embodiment 3

[0045] A preparation method of myrtle fruit vinegar, comprising the following steps:

[0046] Pulping: select high-quality myrtle fruit with high maturity, remove surface impurities, crush and beat, add a certain amount of pectinase, and stand at room temperature for 12 hours to obtain myrtle pulp;

[0047] Alcoholic fermentation: adding active dry yeast to the obtained myrtle pulp for fermentation, the active dry yeast addition is 10% by weight, the fermentation temperature is 40°C, and the fermentation time is 3 days to obtain myrtle wine;

[0048] Acetic acid fermentation: insert acetic acid bacteria into the myrtle fruit wine to carry out acetic acid fermentation, the inoculum weight ratio of the acetic acid bacteria is 15%, the fermentation temperature is 30°C, and the fermentation time is 15 days to obtain the initial product of myrtle fruit vinegar;

[0049] Filtration: pass the initial product of myrtle fruit vinegar through a 100-mesh sieve;

[0050] Prepar...

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PUM

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Abstract

The invention provides a preparation method of myrtle fruit vinegar. The preparation method comprises pulping, alcoholic fermentation, acetic acid fermentation, filtration, blending and disinfection. The myrtle fruit vinegar can be used as a beverage, a health product, table vinegar and cooking vinegar. The myrtle fruit vinegar has a unique taste, is rich in nutrients and has effects of promoting digestion, improving appetite, maintaining beauty and keeping young, promoting the production of body fluid to quench thirst, and keeping human body environment balance.

Description

technical field [0001] The invention relates to a preparation of fruit vinegar, in particular to a preparation method of myrtle fruit vinegar. Background technique [0002] Myrtle (Latin name: Rhodomyrtus tomentosa), aliases: Duo Ni, Gang Pu, Shan Zi, Duolian, Dang Ligen, Ren Zishu, Dou Min, Zhong Ni, Wu Belly, Dang Ni. Return lung meridian, sweet in taste; astringent; flat in nature. The whole plant is used for medicine, and has the effects of promoting blood circulation and dredging collaterals, restraining diarrhea, tonifying deficiency and stopping bleeding. The berries of myrtle are oval, dark purple, edible, and the fruit period is from August to October, and early autumn is the ripening season. Gangren is best eaten when it is ripe to purple. It produces body fluids and quenches thirst, and has a sweet aftertaste. The tongue and teeth will also be dyed purple-black. [0003] Myrtle fruit contains relatively comprehensive nutrients, including 7.97% crude fat, 6.21% ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04
CPCC12J1/04
Inventor 韦柳昌
Owner 韦柳昌
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