Unlock instant, AI-driven research and patent intelligence for your innovation.

Making method for grape-strawberry fruit vinegar

A production method, the technology of strawberry fruit, is applied in the preparation of vinegar, etc., which can solve the rare problems and achieve the effects of strong fruit flavor, brain metabolism promotion and strong antioxidant effect

Inactive Publication Date: 2016-04-06
高磊
View PDF5 Cites 1 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Grapes, strawberries and lilies are used as raw materials to increase the deep processing and utilization of the above raw materials. The processed fruit vinegar is rich in nutrition and unique in flavor, and such products are rare in the market

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A method for preparing grape-strawberry fruit vinegar, characterized in that: 100 parts by weight mainly contain the following substances: 40-50 parts of grape juice, 25-30 parts of strawberry juice, 8-10 parts of lily juice, 5-7 parts of honey, and 4 parts of white sugar -8, take the following steps:

[0020] A. Raw material pretreatment: select ripe and complete grapes, strawberries, and lilies, and beat them separately after cleaning;

[0021] B, take pulp and mix: take grape juice, strawberry juice, lily juice and mix in proportion, stir evenly, make mixed pulp;

[0022] C. Precooking: cook the mixed pulp at 100°C for 25-30min;

[0023] D, adding sugar: add sugar to the mixed slurry to 15 ° Bx, the sugar content should not be too high, so as not to inhibit the growth of microorganisms;

[0024] E. Alcoholic fermentation: add active dry yeast to the mixed pulp after adding sugar at a ratio of 0.12% of the mixed pulp before precooking, and control the temperature at...

Embodiment 2

[0030] A kind of processing method of strawberry fruit vinegar, its formula is: grape juice 40kg, strawberry juice 35kg, lily juice 10kg, honey 7kg, white granulated sugar 8kg, adopt following steps:

[0031] A. Raw material pretreatment: select mature and complete strawberries, Chinese wolfberry, and lily, and beat them separately after cleaning;

[0032] B, take pulp and mix: get 40kg of grape juice, 35kg of strawberry juice, 10kg of lily juice and mix, stir evenly, make mixed pulp;

[0033] C. Precooking: boil the mixed pulp at 100°C for 20 minutes;

[0034] D, adding sugar: add sugar to the mixed slurry to 15 ° Bx, the sugar content should not be too high, so as not to inhibit the growth of microorganisms;

[0035] E. Alcoholic fermentation: Add 68g of active dry yeast to the mixed pulp after adding sugar at a ratio of 0.08% of the mixed pulp before precooking, and control the temperature at 20°C for 7 days. Add 15 ° Bx sugar water to the medium for secondary fermentatio...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a making method for grape-strawberry fruit vinegar, which belongs to the technical field of fruit vinegar processing. The invention is characterized in that the grape-strawberry fruit vinegar mainly comprises the following substances: on the basis of 100 parts by weight, 35 to 45 parts of grape juice, 30 to 40 parts of strawberry juice, 4 to 6 parts of lily juice, 8 to 12 parts of honey and 12 to 15 parts of cane sugar; and the making method comprises the following processing steps: separate mashing; taking of juices and mixing; pre-cooking; addition of cane sugar; alcoholic fermentation; acetic fermentation; filtering; blending; canning and sterilization; etc. The grape-strawberry fruit vinegar prepared in the invention has rich fruity taste and unique delicate fragrance, is rich in glucose, organic acid, amino acid, vitamins and the like, presents strong antioxidation performance, can delay aging, improve immunity, promote cerebral metabolism and maintain beauty, exerts cancer-preventing and anti-cancer effects, and is a green and healthy flavoring and a healthy foodstuff.

Description

technical field [0001] The invention relates to a method for preparing fruit vinegar, in particular to a method for preparing grape-strawberry fruit vinegar. Background technique [0002] Grapes, also known as grapes, are a common plant of the genus Vitis. Grapes are rich in vitamins, minerals and flavonoids. Flavonoids are powerful antioxidants that fight aging and scavenge free radicals in the body. Grapes also contain an anti-cancer trace element—resveratrol, which can prevent healthy cells from becoming cancerous and prevent cancer cells from spreading. Grape fruit is rich in glucose, organic acids, amino acids, and vitamins, which can nourish and excite the brain nerves, and have certain effects on treating neurasthenia and eliminating excessive fatigue. Not only grape flesh, but also grape skin and grape seeds are very beneficial to the human body. Grape seeds are rich in anthocyanins, and its antioxidant effect is 18 times higher than that of vitamin C, so it is c...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04
Inventor 高磊张宏崟
Owner 高磊