Making method for ficus tikoua bur and amur grape fruit vinegar

一种葡萄果醋、野地瓜的技术，应用在基于微生物的方法、醋的制备、生物化学设备和方法等方向，能够解决成熟周期短、资源浪费、易发生腐烂等问题，达到营养丰富、品质高档、延缓机体和大脑衰老的效果

Inactive Publication Date: 2016-03-30
余芳
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Wild sweet potatoes are thin and juicy, have a short maturity cycle, are not easy to transport and store, and are prone to rot, resulting in a waste of resources
At present, except that wild sweet potatoes are only processed and utilized as medicinal materials, there are few types of processed products and the defects that the types of products are not rich.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Embodiment 1: a kind of brewing method of wild sweet potato fruit vinegar adopts the following steps:

[0021] A, raw material processing: take fresh, non-rotten and mildewed wild sweet potatoes as raw materials, beat after cleaning to obtain wild sweet potato slurry, directly beat after cleaning, reducing the loss of nutrients;

[0022] B. Ultra-high temperature sterilization: The wild sweet potato slurry is sterilized by an ultra-high temperature sterilizer, the feed temperature is 110°C, and the discharge temperature is 40°C. The ultra-high temperature can not only quickly kill the colonies in the liquid, but also reduce the Destruction of nutrients in the serum;

[0023] C. Enzymolysis: Add 0.03kg of pectinase and 0.01kg of cellulase to 10kg of wild sweet potato slurry, control the temperature at 40°C, and control the time for 3 hours, and use compound enzymes to decompose the raw materials to produce more nutrients. Improve the utilization rate of raw materials; ...

Embodiment 2

[0032] Embodiment 2: a kind of brewing method of wild sweet potato fruit vinegar adopts the following steps:

[0033] A. Raw material processing: Take fresh, non-rotten and mildewed wild sweet potatoes, lantern fruits, and wild grapes as raw materials. After cleaning, take 8 kg of wild sweet potatoes, 1 kg of snake berries, and 1 kg of fig grapes, mix them evenly, and beat them to obtain a raw material slurry. Direct beating reduces the loss of nutrients;

[0034] B. Ultra-high temperature sterilization: The wild sweet potato slurry is sterilized by an ultra-high temperature sterilizer, the feed temperature is 115°C, and the discharge temperature is 45°C. The ultra-high temperature can quickly kill the colonies in the liquid and reduce the impact on the Destruction of nutrients in the serum;

[0035] C. Enzymolysis: Add 0.04kg of pectinase, 0.015kg of cellulase, and 0.01kg of protease to 10kg of raw material slurry, control the temperature at 42°C, and control the time for 2....

Embodiment 3

[0044] Embodiment 3: a kind of brewing method of wild sweet potato fruit vinegar adopts the following steps:

[0045] A. Raw material processing: Take fresh, non-rotten and mildewed wild sweet potatoes, sand needles, miracle fruits, and pineapple berries as raw materials. After cleaning, take 5kg of wild sweet potatoes, 2kg of snake berries, 2kg of golden fruits, and 2kg of raspberries and mix them evenly before beating , to obtain the raw material slurry, directly beating after cleaning, reducing the loss of nutrients;

[0046] B. Enzymolysis: Add 0.05kg of pectinase, 0.02kg of cellulase, and 0.01kg of hemicellulase to 10kg of raw material slurry, control the temperature at 45°C, and control the time for 2 hours. Treat with compound enzymes to decompose the raw materials More nutrients, improve the utilization of raw materials;

[0047] C, add sugar: add the sucrose of 1.5kg, the fructose of 0.6kg to the slurry after 10kg enzymatic hydrolysis, mix evenly;

[0048] D. Alcoho...

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PUM

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Abstract

The invention provides a making method for ficus tikoua bur and amur grape fruit vinegar. Ficus tikoua bur fruit vinegar is made with fresh and ripe ficus tikoua bur as the raw material through the steps of raw material treatment, sterilization, enzymolysis, sugaring, low-temperature alcoholic fermentation, acetic fermentation, filtering, homogenizing, sterilization, canning and the like. The ficus tikoua bur vinegar made through the making method is superior to table vinegar made with grain as the raw material on the aspects of nutritive value, internal ingredients, taste and the like, and the ficus tikoua bur vinegar maintains the original flavor of ficus tikoua bur, is sour, sweet, tasty, high in quality and rich in nutrition, and has the effects of clearing away heat, dispelling cold, dispelling wind and eliminating dampness.

Description

[0001] Original application number: 2015100673379. [0002] The filing date of the original case: February 10, 2015. technical field [0003] The invention relates to a method for preparing fruit vinegar, in particular to a method for brewing wild sweet potato vinegar. Background technique [0004] Wild sweet potato is a deciduous and creeping woody vine of the genus Moraceae, also known as ground fruit and ground pomegranate. It is a multi-purpose plant integrating edible, medicinal, greening and ornamental. Wild sweet potatoes are edible when ripe, and have the functions of clearing away heat and cold, expelling wind and dampness. The wild sweet melon has thin skin and juicy, short ripening period, is not easy to transport and store, and is prone to rot, resulting in a waste of resources. At present, wild sweet potato is only processed and utilized as a medicinal material, but there are few types of processed products, and the defects that the types of products are not a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/02A61K36/87A61P1/14C12R1/865
CPCA61K36/185A61K36/22A61K36/45A61K36/47A61K36/60A61K36/605A61K36/72A61K36/73A61K36/87C12J1/02C12J1/04A61K2300/00
Inventor 余芳
Owner 余芳
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