A kind of apple myrtle fruit vinegar beverage and preparation method thereof
The technology of fruit vinegar beverage and myrtle, which is applied in the field of fruit vinegar beverage, can solve the problems that it is difficult to meet the diversified and individualized consumption demands of consumers, and the selection of varieties and tastes is limited, so as to achieve the effect of unique taste and promoting combustion.
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Examples
Embodiment 1
[0034] A preparation method of apple myrtle fruit vinegar beverage, is characterized in that, comprises the following steps:
[0035] Prepare the stock solution of myrtle fruit vinegar;
[0036] 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;
[0037] Alcoholic fermentation: adding active dry yeast to the obtained myrtle pulp for fermentation, the active dry yeast addition is 5% by weight, the fermentation temperature is 20°C, and the fermentation time is 7 days to obtain myrtle fruit wine;
[0038] 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 5%, the fermentation temperature is 20°C, and the fermentation time is 20 days to obtain the initial product of myrtle fruit vinegar;
[0039] ...
Embodiment 2
[0045] A preparation method of apple myrtle fruit vinegar beverage, is characterized in that, comprises the following steps:
[0046] (1) Prepare the stock solution of myrtle fruit vinegar;
[0047] 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;
[0048] 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;
[0049] 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;
[0050] F...
Embodiment 3
[0056] A preparation method of apple myrtle fruit vinegar beverage, is characterized in that, comprises the following steps:
[0057] (1) Prepare the stock solution of myrtle fruit vinegar;
[0058] 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;
[0059] 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;
[0060] 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;
[0061] ...
PUM
Abstract
Description
Claims
Application Information
- R&D Engineer
- R&D Manager
- IP Professional
- Industry Leading Data Capabilities
- Powerful AI technology
- Patent DNA Extraction
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