Method for using fresh apple pomace to simultaneously produce apple vinegar and fruit vinegar enzyme powder

A technology of fresh apple pomace and fruit vinegar enzyme, which is applied in the field of food processing, can solve the problems of environmental pollution, microbial contamination and deterioration, waste of resources, etc., and achieve the effects of rich nutrition, improved utilization of raw materials, and easy digestion

Active Publication Date: 2016-03-02
北京姿美堂生物技术股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] During the process of making apple juice and drying, a large amount of pomace will be produced. Apple pomace is rich in nutrients, but it is easily contaminated and deteriorated by microorganisms, which not only pollutes the environment, but also causes serious waste of resources.

Method used

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  • Method for using fresh apple pomace to simultaneously produce apple vinegar and fruit vinegar enzyme powder
  • Method for using fresh apple pomace to simultaneously produce apple vinegar and fruit vinegar enzyme powder
  • Method for using fresh apple pomace to simultaneously produce apple vinegar and fruit vinegar enzyme powder

Examples

Experimental program
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Effect test

Embodiment 1

[0017] 1, select the apple that does not have diseases and insect pests and mechanical injury to squeeze, adopt the flowing dripping method to add the vitamin C of apple quality 0.2% during squeezing, obtain fresh apple pomace; Inoculate its quality 0.125% Angel koji in 100kg fresh apple pomace, Alcoholic fermentation was carried out at 37°C for 5 days, then Acetobacterium As1.41 with 3% mass of fresh apple pomace was inoculated, and acetic acid fermentation was carried out at 42°C for 15 days to obtain vinegar fermented grains.

[0018] 2. Use a plate and frame filter press to filter the vinegar unstrained spirits until the water content is 80%, and collect the effluent; add 1 times its mass of water to the remaining vinegar unstrained spirits residue, extract at room temperature for 30 minutes, and then use a wringer The dragon hoist sends it into the cold crushing and beating machine, separates and removes the skin and seed core with a sieve hole with a diameter of 1mm, and ...

Embodiment 2

[0022] 1, select the apple that does not have damage by disease and pest and mechanical damage to squeeze, adopt the flowing dripping method to add the vitamin C of apple quality 0.2% during squeezing, obtain fresh apple pomace; Inoculate its quality 0.08% Angel koji in 100kg fresh apple pomace, Alcoholic fermentation was carried out at 32° C. for 3 days, then Acetobacterium As1.41 with 2.5% mass of fresh apple pomace was inoculated, and acetic acid fermentation was carried out at 38° C. for 10 days to obtain acetic unstrained spirits.

[0023] 2. Press filter the vinegar unstrained spirits with a plate and frame filter press until the water content is 75% to 80%, and collect the effluent; add water 1.5 times its mass to the remaining vinegar unstrained spirits residue, and extract at room temperature for 20 minutes. Then use the auger hoist to send it into the cold crushing beater, separate and remove the skin and seed core with a sieve hole with a diameter of 2mm, and then se...

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Abstract

The invention discloses a method for using fresh apple pomace to simultaneously produce apple vinegar and fruit vinegar enzyme powder. The method is characterized in that the fresh apple pomace serving as raw material is subjected to alcohol fermentation and acetic fermentation, plate-frame pressure filtration and cold crushing and beating are performed to remove skin and seeds, the processed fresh apple pomace is moved into a hollow-blade dryer for distillation and drying after horizontal-spiral separation, and the apple vinegar and fruit vinegar enzyme powder are produced simultaneously. The method has the advantages that the method is simple to operate, cost of solid-state-fermentation fruit vinegar is lowered, raw material utilization rate is increased, time and labor are saved, and economic benefits are increased; the produced vinegar enzyme powder is easy to digest, rich in nutrition and widely applicable to baking and various healthcare products, and effects such as reducing weight, inhibiting and reducing formation of lipid peroxide during a human body aging process and delaying aging can be achieved when a person eats the fruit vinegar enzyme powder for a long time.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for simultaneously preparing apple cider vinegar and fruit vinegar enzyme powder by using fresh apple pomace. Background technique [0002] A large amount of pomace will be produced in the process of making apple juice and drying. Apple pomace is rich in nutrients, but it is easily contaminated and deteriorated by microorganisms, which not only pollutes the environment, but also causes serious waste of resources. The invention utilizes the squeezed apple pomace to ferment and simultaneously prepare apple cider vinegar and fruit vinegar enzyme powder. Apple pomace can produce a variety of organic acids in the process of alcohol fermentation and acetic acid fermentation, as well as a variety of amino acids, dietary fiber, vitamins, inorganic salts, trace elements, etc. necessary for the human body. The fermented apple pomace has a variety of unique heal...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/02A23L33/10A23L19/00
CPCA23V2002/00C12J1/02A23V2200/30A23V2200/302A23V2200/332
Inventor 郭玉蓉刘冬贾丰
Owner 北京姿美堂生物技术股份有限公司
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