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
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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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