Making method of fructus broussonetiae fruit vinegar

A production method and the technology of mulberry fruit vinegar are applied in the production field of mulberry fruit vinegar, which can solve the problems of lack of attention to nutritional value, ripe mulberry seeds scattered, waste of natural resources, etc., and achieve various eating methods, Brilliant color and fruity aroma

Inactive Publication Date: 2016-01-13
刘永
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Because the chrysanthemum seeds are born on hillsides, valleys or beside cottages on the flat ground, the maturity cycle is short, and people do not pay much attention to its nutritional value, resulting in the chrysanthemum seeds being ripe and scattered, which not only causes a waste of natural resources, but also affects the environment

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Embodiment 1: a kind of preparation method of mulberry fruit vinegar adopts the following steps:

[0019] A. Raw material processing: take mature mulberry seeds as raw materials, remove mulberry seeds and impurities, wash, beat, and directly beat to avoid the loss of nutrients;

[0020] B. Adding sugar: take 10kg of mulberry seed slurry, add 1kg of fine granulated sugar to the slurry, and mix evenly;

[0021] C. Ultra-high temperature sterilization: the mulberry seed slurry after adding sugar is sterilized by an ultra-high temperature sterilizer, the feed temperature is 110°C, and the discharge temperature is 45°C;

[0022] D. Alcoholic fermentation: Add 0.08kg of active dry yeast to 10kg of sugar-added slurry, control the temperature at 20°C for 10 days, filter out the juice after fermentation, add 13% sugar water to the slag for secondary fermentation , the temperature is controlled at 20°C, and the time is 7 days. The two juices are combined into one tank, and the s...

Embodiment 2

[0028] Embodiment 2: a kind of preparation method of mulberry fruit vinegar adopts the following steps:

[0029] A. Raw material processing: take mature mulberry seeds as raw materials, remove mulberry seeds and impurities, wash, beat, and directly beat to avoid the loss of nutrients;

[0030] B. Adding sugar: Take 10kg of Chushizi slurry and 2kg of lotus mist slurry, add 1.1kg of fine granulated sugar to the slurry, and mix well;

[0031] C. Ultra-high temperature sterilization: the mulberry seed slurry after adding sugar is sterilized by an ultra-high temperature sterilizer, the feed temperature is 115°C, and the discharge temperature is 50°C;

[0032] D. Alcoholic fermentation: Add 0.12kg of active dry yeast to 10kg of sugar-added slurry, control the temperature at 22°C for 9 days, filter out the juice after fermentation, add 14% sugar water to the slag for secondary fermentation , the temperature is controlled at 23°C, and the time is 6 days. The two juices are combined i...

Embodiment 3

[0038] Embodiment 3: a kind of preparation method of mulberry fruit vinegar adopts the following steps:

[0039] A. Raw material processing: take mature mulberry seeds as raw materials, remove mulberry seeds and impurities, wash, beat, and directly beat to avoid the loss of nutrients;

[0040] B. Adding sugar: Take 8kg of Chushizi slurry and 2kg of Cherries slurry, add 1.2kg of fine granulated sugar to the slurry, and mix well;

[0041] C. Ultra-high temperature sterilization: the mulberry seed slurry after adding sugar is sterilized by an ultra-high temperature sterilizer, the feed temperature is 120°C, and the discharge temperature is 55°C;

[0042] D. Alcoholic fermentation: add 0.16kg of active dry yeast to 10kg of sugar-added slurry, control the temperature at 25°C for 8 days, filter out the juice after fermentation, add 15% sugar water to the slag for secondary fermentation , the temperature is controlled at 25°C, and the time is 5 days. The two juices are combined into...

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PUM

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Abstract

The invention discloses a making method of fructus broussonetiae fruit vinegar. The making method of the fructus broussonetiae fruit vinegar is characterized in that the fructus broussonetiae fruit vinegar is prepared through the steps of raw material treatment, sugaring, high temperature sterilization, alcoholic fermentation, acetic acid fermentation, homogenizing, disinfection, concentration, canning, sterilization and the like. The fructus broussonetiae fruit vinegar is rich in nutrition, pure in flavor, capable of being eaten directly and serving as seasoning and diverse in edible method; the concentrated fructus broussonetiae fruit vinegar is rich in fruity flavor, bright in color, sour and sweet in taste and has the effects of benefiting Qi, improving the eyesight, tonifying the spleen, nourishing the kidney, strengthening muscles and bones, reinforcing Yang, tonifying deficiency and the like.

Description

[0001] Original application number: 2014103024402. [0002] The filing date of the original case: June 25, 2014. technical field [0003] The invention relates to a method for preparing fruit vinegar, in particular to a method for preparing mulberry fruit vinegar. Background technique [0004] Chushizi, cold in nature, sweet in taste. Also known as Diao Muzi, gauze paper tree, mulberry tree, etc., it is the fruit of the moraceae mulberry tree. "Rihuazi Materia Medica" records: "Strengthen muscles and bones, help Yang Qi, tonify deficiency and fatigue, help waist and knees, and benefit color." The fruit contains 0.51% saponin, vitamin B and oil. The seeds contain 31.7% oil, 2.67% unsaponifiable matter, 9.0% saturated fatty acid, 15.0% oleic acid and 76.0% linoleic acid in the oil. Modern medicine has proved that Chushizi has the functions of invigorating the kidney, clearing the liver, improving eyesight and diuresis. It is used for symptoms such as soreness and weakness ...

Claims

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Application Information

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