Preparation method of taxus chinensis fruit vinegar
A technology of yew fruit and yew, which is applied in the field of preparation of yew fruit vinegar, can solve the problems of reducing nutritional value, unfavorable preservation, storage and transportation, etc., and achieve the effect of shortening fermentation time and increasing juice yield
Inactive Publication Date: 2016-04-20
HUBEI XIANGRUIFENG ECOLOGICAL FRUIT IND CO LTD
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Problems solved by technology
However, because the skin of the yew fruit is tender and thin, it is extremely unfavorable for preservation and storage; in addition, if the yew fruit is made into dried fruit, its nutritional value will be reduced
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[0014] The principles and features of the present invention are described below, and the examples given are only used to explain the present invention, and are not intended to limit the scope of the present invention.
[0015] The invention provides a method for preparing yew fruit vinegar, which comprises the following steps:
[0016] S1: Select fresh yew pulp, strawberry, red dragon fruit, hawthorn, grape, tomato, kiwi fruit, wash and beat to obtain mixed fruit pulp;
[0017] S2: Juicing with mixed fruit pulp, adopting the enzyme pressing method: adding 0.15 to 0.20% pectinase, 0 to 0.025% cellulase, 0 to 0.015% xylanase and 0 to 0.015% xylanase to the mixed fruit pulp %β-glucanase, after enzymatic hydrolysis, squeezed to obtain mixed fruit juice;
[0018] S3: Alcoholic fermentation: Adjust the sugar content of the mixed fruit juice to 15-18%, and the pH to 4.0, respectively add 0.05-0.1% of Saccharomyces cerevisiae and 0-0.02% of Saccharomyces cerevisiae Y 399 Alcoholic f...
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The invention relates to a preparation method of taxus chinensis fruit vinegar. The preparation method comprises the steps that fresh taxus chinensis fruit pulp, strawberries, hylocereus polyrhizus, hawthorn fruits, grapes, tomatoes and kiwi fruits are selected, washed and pulped, and therefore mixed fruit pulp is obtained; the mixed fruit pulp is juiced through an enzyme juicing method, wherein pectinase, cellulose, xylanase and beta-glucan enzyme are added into the mixed fruit pulp, and mixed juice is obtained through squeezing after enzymolysis; alcoholic fermentation is carried out, wherein the sugar degree of the mixed juice is adjusted to be 15-18%, pH is adjusted to be 4.0, and Angel brewer's yeast, fruit wine yeast Y399 and beer yeast are added into the mixed juice for alcoholic fermentation; acetic fermentation is performed, wherein mature wash, bran and rice hulls are added into the juice on which alcoholic fermentation is performed to be stirred to be uniform, then Huniang 1.01 acetic bacteria, AS 1.41 acetic bacteria and bacterium gluconicum are added into the juice for acetic fermentation; filtration and clarification are performed; sterilization is performed. The taxus chinensis fruit vinegar prepared through the method is convenient to eat, and nutrition ingredients are effectively reserved.
Description
technical field [0001] The invention relates to a method for preparing fruit vinegar, in particular to a method for preparing yew fruit vinegar. Background technique [0002] Fruit vinegar is a kind of sour condiment with rich nutrition and excellent flavor brewed by modern biological technology with fruit as the main raw material. Fruit vinegar has both the nutritional and health functions of fruit and vinegar, and is a new drink that integrates functions such as nutrition, health care, and dietotherapy. [0003] The yew pulp is rich in nutrients such as polysaccharides, amino acids and vitamins, and has high nutritional value. However, because the skin of the yew fruit is tender and thin, it is extremely unfavorable for preservation, storage and transportation; in addition, if the yew fruit is made into preserved fruit, its nutritional value will be reduced. Contents of the invention [0004] The purpose of the present invention is to provide a kind of yew fruit vinega...
Claims
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IPC IPC(8): C12J1/04
CPCC12J1/04
Inventor 李晓
Owner HUBEI XIANGRUIFENG ECOLOGICAL FRUIT IND CO LTD