A kind of preparation method of natural lemon liquid fermented fruit vinegar
A technology of liquid fermentation and lemon, applied in the field of food processing, can solve the problems of acid production ability, alcohol resistance ability and aroma production ability, etc., and achieve the effects of enhancing immunity and anti-virus ability, reducing blood fat, and good flavor
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Embodiment 1
[0027] (1) Lemon juice is obtained by picking fresh lemon fruit without pests and diseases, removing the handle, cleaning, and squeezing the juice;
[0028] (2) Add sucrose and maltose to the lemon juice in step (1) to adjust the sugar content of the lemon juice to 17%, then heat to 70°C, keep this temperature for 30 minutes, then cool down to 4°C at a cooling rate of 15°C / min , adjust the pH of the lemon juice to 4.5-6;
[0029] (3) Activate wine yeast, Saccharomyces cerevisiae and Streptococcus pasteurianus respectively at 25°C for 3 days, and then mix them according to the mass ratio of wine yeast, Saccharomyces cerevisiae and Streptococcus pasteurianus at a mass ratio of 3:2:1 to obtain a mixed strain ; Among them, the wine yeast is the wine yeast with the strain number 31551 preserved by the China Industrial Microorganism Culture Collection Center (CICC); the Saccharomyces cerevisiae is the number 2.3912 preserved by the China General Microbiology Culture Collection Cente...
Embodiment 2
[0036] (1) Lemon juice is obtained by picking fresh lemon fruit without pests and diseases, removing the handle, cleaning, and squeezing the juice;
[0037] (2) Add sucrose and maltose to the lemon juice in step (1) to adjust the sugar content of the lemon juice to 19%, then heat to 75°C, keep this temperature for 30 minutes, then cool to 4.5°C at a cooling rate of 18°C / min , adjust the pH of the lemon juice to 4.5-6;
[0038](3) Activate wine yeast, Saccharomyces cerevisiae and Streptococcus pasteurianus respectively at 25°C for 4 days, and then mix them according to the mass ratio of wine yeast, Saccharomyces cerevisiae and Streptococcus pasteurianus at a mass ratio of 3:2:1 to obtain a mixed strain ; Among them, the wine yeast is the wine yeast with the strain number 31551 preserved by the China Industrial Microorganism Culture Collection Center (CICC); the Saccharomyces cerevisiae is the number 2.3912 preserved by the China General Microbiology Culture Collection Center (C...
Embodiment 3
[0045] (1) Lemon juice is obtained by picking fresh lemon fruit without pests and diseases, removing the handle, cleaning, and squeezing the juice;
[0046] (2) Add sucrose and maltose to the lemon juice in step (1) to adjust the sugar content of the lemon juice to 21%, then heat to 80°C, keep this temperature for 30 minutes, then cool down to 5°C at a cooling rate of 20°C / min , adjust the pH of the lemon juice to 4.5-6;
[0047] (3) Activate wine yeast, Saccharomyces cerevisiae and Streptococcus pasteurianus respectively at 25°C for 5 days, and then mix them according to the mass ratio of wine yeast, Saccharomyces cerevisiae and Streptococcus pasteurianus at a mass ratio of 3:2:1 to obtain a mixed strain ; Among them, the wine yeast is the wine yeast with the strain number 31551 preserved by the China Industrial Microorganism Culture Collection Center (CICC); the Saccharomyces cerevisiae is the number 2.3912 preserved by the China General Microbiology Culture Collection Cente...
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