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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

Active Publication Date: 2019-01-08
INST OF TROPICAL & SUBTROPICAL CASH CROP YUNNAN ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Fruit vinegar also has health benefits, such as anti-fatigue, lowering blood pressure, lowering blood sugar, lowering blood lipids, etc. It is known as "the food of the 21st century", but in the fermentation process, the strain is one of the important factors affecting the quality of fruit vinegar. At present, the commonly used acetic acid bacteria for vinegar fermentation in industry include AS1.14 and Huniang 1.01, but their acid production ability, alcohol resistance ability and aroma production ability are not ideal when they are applied to fruit vinegar fermentation

Method used

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Examples

Experimental program
Comparison scheme
Effect test

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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PUM

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Abstract

The invention discloses a preparation method of natural lemon liquid fermented fruit vinegar. The preparation method comprises the steps: picking up lemon fruits, juicing, adjusting the sugar content, heating, insulating heat and cooling; mixing wine yeast, saccharomyces cerevisiae and streptococcus pasteurianus to obtain a mixed strain; transferring the lemon juice to the mixed strain, and fermenting to obtain a fermentation liquid; mixing acetobacter pasteurianus, gluconacetobacter xylinus and glucinacetobacter hansenii to obtain mixed acetic acid bacteria; transferring the fermentation liquid to the mixed acetic acid bacteria and fermenting to obtain lemon fermented vinegar; adding chitosan to the lemon fermented vinegar, clarifying, and sterilizing to obtain the natural lemon liquid fermented fruit vinegar. The acid components of the product are capable of dredging and softening blood vessels, killing bacteria, enhancing human immunity and virus resisting capability, improving digestion system, and cleaning digestive tracts, and have obvious blood fat reducing and health preserving functions; the natural lemon liquid fermented fruit vinegar is high in alcohol and acetic acid content, high in fermentation speed and good in flavor, has special fruit flavor of lemons and also has special flavor of lemon juice fermented fruit vinegar.

Description

technical field [0001] The invention relates to a preparation method of natural lemon liquid fermented fruit vinegar, which belongs to the technical field of food processing. Background technique [0002] lemon( Citrus limon L.) urm.f ) of Rutaceae ( Rutaceae ) citrus ( Citrus ) citron ( Citrus medica L. ) kind of evergreen fruit trees have been cultivated for more than 2,500 years. Lemon is very beneficial to the human body because it is rich in vitamin C, citric acid, hesperidin, sodium and potassium and other functional components and trace elements. One of the most medicinal fruits. "National Compilation of Chinese Herbal Medicine" records that lemon has the effects of resolving phlegm and relieving cough, promoting body fluid and invigorating stomach. It is used to treat bronchitis, whooping cough, loss of appetite, vitamin C deficiency, heat stroke and polydipsia. [0003] In recent years, a large number of animal experiments and human experiments have confirm...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12J1/04C12R1/02C12R1/46C12R1/865
CPCC12J1/04
Inventor 朱春华李进学高俊燕周先艳多建祖沈正松
Owner INST OF TROPICAL & SUBTROPICAL CASH CROP YUNNAN ACAD OF AGRI SCI
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