Fruit vinegar brewed by using waste grape pomace

A technology for grape pomace and fruit vinegar, applied in the field of edible vinegar, can solve the problems of underutilization of grape pomace, waste of resources, etc., and achieve the effects of red and bright color, saving brewing cost, and good suspension stability.

Inactive Publication Date: 2016-03-09
全椒县荣昌葡萄种植专业合作社
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In order to solve the problem of waste of resources caused by the by-product of grape winemaking, grape marc, the object of the present invention is to provide a kind of grape fruit vinegar made from grape marc

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0007] Example 1: Grape pomace was crushed to 60 mesh to obtain grape pomace slurry, after the grape pomace slurry and skim milk were mixed uniformly at a volume ratio of 1:0.2, cellulase with a weight of 2% of the grape pomace slurry was inoculated at 30°C , 180r / min rotary shaker and cultured for 98 hours, treated under microwave with a power of 450W for 4min, added molasses with a weight of 20% of the grape marc slurry, and inoculated Monascus with a grape slurry weight of 0.2, at 28°C, 200r / min Shake and cultivate on a rotary shaker for 30 hours, and treat it under a microwave with a power of 520W for 4 minutes, add orange peel with a weight of 3% grape marc slurry, seal it in a ventilated place and store it for more than 3 months, and filter to remove the residue.

Embodiment 2

[0008] Example 2: Grape pomace was crushed to 80 mesh to obtain grape pomace slurry, after the grape pomace slurry and skim milk were mixed uniformly at a volume ratio of 1:0.2, cellulase with a weight of 2.3% of the grape pomace slurry was inoculated, and at 30°C , 180r / min rotary shaker and cultured for 100 hours, treated with a microwave with a power of 480W for 6min, added molasses with a weight of 22% of the grape marc slurry, and inoculated Monascus with a weight of 0.5% of the grape slurry. Shake and cultivate on a rotary shaker for 40 hours, and process it under a microwave with a power of 550W for 6 minutes, add tangerine peel with a weight of 5% grape marc slurry, seal it in a ventilated place and store it for more than 3 months, and filter to remove the residue.

Embodiment 3

[0009] Example 3: Grape pomace was crushed to 70 mesh to obtain grape pomace slurry, after mixing the grape pomace slurry and skim milk at a volume ratio of 1:0.2, inoculated with cellulase with a weight of 2.2% of the grape pomace slurry, at 30°C , 180r / min rotary shaker and cultured for 99 hours, treated with a microwave with a power of 460W for 5min, added molasses with a weight of 21% of the grape marc slurry, and inoculated Monascus with a weight of 0.3% of the grape slurry. Shake and cultivate on a rotary shaker for 35 hours, and process it under a microwave with a power of 540W for 5 minutes, add tangerine peel with a weight of 4% grape marc slurry, seal it in a ventilated place and store it for more than 3 months, and filter to remove the residue.

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PUM

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Abstract

The invention relates to an edible vinegar, in particular to a fruit vinegar brewed by using waste grape pomace. The fruit vinegar is prepared by the following steps of breaking the grape pomace to be 60-80 mesh particles to obtain grape pomace pulp; uniformly mixing the grape pomace pulp with skim milk according to the volume ratio of 1:0.2 and then inoculating the grape pulp with cellulase which accounts for 2 to 2.3 percent of the weight of the grape pomace pulp; performing shake culture on a rotary shaker with the temperature of 30 DEG C and the speed of 180r/min for 98 to 100 hours and then treating by using microwave with the power of 450 to 480W for 4 to 6 minutes; adding molasses which accounts for 20 to 22 percent of the weight of the grape pomace pulp, and inoculating the grape pulp with monascus which accounts for 0.2 to 0.5 percent of the weight of the grape pomace pulp; performing shake culture on a rotary shaker with the temperature of 28 DEG C and the speed of 200r/min for 30 to 40 hours and treating by using microwave with the power of 520 to 550W for 4 to 6 minutes; adding dried orange peel which accounts for 3 to 5 percent of the weight of the grape pomace pulp, sealing, storing at a ventilation place for three mouth or more, filtering and removing residues to obtain a final product.

Description

technical field [0001] The invention relates to edible vinegar, in particular to fruit vinegar brewed from waste grape pomace. Background technique [0002] Fruit vinegar is a kind of sour condiment with rich nutrition and excellent flavor brewed by modern biological technology with fruit as the main raw material. It has both the nutritional and health functions of fruit and vinegar. It is a new type of drink that integrates nutrition, health care, and dietotherapy. my country is a big producer of grapes, most of which are used for winemaking. During the processing of wine, there will be A large amount of by-products such as skin dregs are produced, most of which are used as fertilizer or treated as garbage, which is not fully utilized, resulting in a waste of resources. Contents of the invention [0003] In order to solve the problem of waste of resources caused by underutilized grape marc, a by-product of grape winemaking, the object of the present invention is to provid...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04C12R1/645
Inventor 黄文荣徐礼平徐华忠王习华李致竹储著贵江帮林王克胜
Owner 全椒县荣昌葡萄种植专业合作社
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