Processing method of Elaeagnus pungens fruit vinegar beverage

A processing method and technology of fruit vinegar beverage, which is applied in the field of processing fruit vinegar beverage of saffron fruit, can solve the problems of low utilization rate and incomplete analysis of nutrients, etc., to improve utilization rate, avoid stratification and precipitation, and stabilize color Effect

Inactive Publication Date: 2016-04-27
彭常安
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Aiming at the problems that the nutritive substances existing in the processing process of the scalloped fruit cannot be fully analyzed and the utilization rate is not high, the present invention provides a processing method of the scalloped fruit vinegar drink, which can not only improve the economic value of the scalloped fruit, but also enrich the At the same time, it has the characteristics of sweet aroma and smooth taste, and has the functions of eliminating food and dysentery, dispelling wind and dampness, lowering blood sugar, lowering blood fat, and anti-lipid oxidation.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A processing method of nutella fruit vinegar beverage, is characterized in that, adopts following steps:

[0018] A. Juicing of raw materials: Select mature scalloped seeds, kudzu rice, Trichosanthes, blackthorn eggplant, solanum nigrum, blackberry without rot, diseases and insect pests, and after cleaning and removing impurities such as soil, take 7kg of scalloped seeds and 3kg of kudzu Immortal rice, 2kg of Trichosanthes, 1kg of blackberry eggplant, 1kg of nightshade, and 1kg of blackberry are squeezed to make mustard juice, and 0.01kg of pectinase and 0.005kg of fiber are added to 10kg of mustard juice Sulfase, carry out enzymatic hydrolysis at 52°C for 1 hour;

[0019] B, ultra-high temperature sterilization: sterilize the saffron seed juice after the enzyme treatment through an ultra-high temperature sterilizer, the feed temperature is 1132°C, and the discharge temperature is 55°C;

[0020] C, alcoholic fermentation: add 0.051kg dry yeast, 5.2kg concentration to 2...

Embodiment 2

[0028] A processing method of nutella fruit vinegar beverage, is characterized in that, described processing method adopts the following steps:

[0029] A, raw material squeezed juice: select the mature saffron seeds without rot, disease and insect damage, after cleaning and removing impurities such as soil, squeeze the juice and process to make scallion fruit juice, add 0.004kg pectinase, 0.002kg of cellulase, carry out enzymatic hydrolysis at 48°C for 3 hours;

[0030] B, ultra-high temperature sterilization: sterilize the saffron seed juice after the enzyme treatment through an ultra-high temperature sterilizer, the feed temperature is 125°C, and the discharge temperature is 45°C;

[0031] C. Alcoholic fermentation: Add 0.04kg of dry yeast and 4.5kg of 23% glucose solution to the 10kg of feed liquid after ultra-high temperature sterilization, stir evenly, and ferment for 9 days to obtain fruit wine with an alcohol content of 4.3%vol ;

[0032] D. Acetic acid fermentation:...

Embodiment 3

[0039] A processing method of nutella fruit vinegar beverage, is characterized in that, described processing method adopts the following steps:

[0040] A, raw material juicing: select ripe saffron seeds, figs, cranberries without rot, damage by diseases and insect pests, after cleaning and removing impurities such as soil, get 8kg of scallion seeds, 2kg of figs, and 1kg of red berries to process the juice to obtain For the mustard fruit juice, add 0.006 kg of pectinase and 0.003 kg of cellulase to 10 kg of the mustard fruit juice, and carry out enzymatic hydrolysis at 51°C for 1.5 hours;

[0041] B, ultra-high temperature sterilization: sterilize the saffron seed juice after the enzyme treatment through an ultra-high temperature sterilizer, the feed temperature is 119°C, and the discharge temperature is 38°C;

[0042] C. Alcoholic fermentation: Add 0.028kg of dry yeast and 5.5kg of glucose solution with a concentration of 19% to the 10kg of feed liquid after ultra-high temper...

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PUM

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Abstract

The invention provides a processing method of an Elaeagnus pungens fruit vinegar beverage. Elaeagnus pungens is used as a main raw material of the Elaeagnus pungens fruit vinegar beverage, and Elaeagnus pungens fruit vinegar raw stock is made through following steps: raw material juicing, ultrahigh-temperature sterilizing, alcohol fermenting, acetic fermenting, filtering and sterilizing. The Elaeagnus pungens fruit vinegar beverage which is comprehensive in nutrition and pure in taste is provided; nutritional substances in Elaeagnus pungens are fully extracted by subjecting Elaeagnus pungens juice to compound enzyme treatment, so that utilization rate of Elaeagnus pungens is increased; the finished beverage is stable in color and luster through homogenizing for many times, so that layered precipitation is avoided; ultrahigh-temperature sterilization lowers damage to active ingredients of the Elaeagnus pungens fruit vinegar beverage, and the Elaeagnus pungens fruit vinegar beverage has efficacy of promoting digestion to stop diarrhea, dispelling wind to induce diuresis, decreasing blood sugar and blood lipid and resisting lipid oxidation.

Description

technical field [0001] The invention relates to a processing method of a fruit vinegar drink, in particular to a processing method of a fruit vinegar drink of saffron seeds. Background technique [0002] Fructus Rhizoma, commonly known as Banchunzi, Que'ersu, etc., belongs to the mature fruit of the evergreen erect shrub Fructus Pediaceae of the family Fructus Pediaceae. The roots, leaves, and fruits of Huluzi are all used for medicine and have certain ornamental value. According to the determination, every 100 grams of the fresh fruit of the spinach fruit contains 30 mg of Vc, 3.15 mg of carotene, 0.7 mg of VB, 20.6 mg of calcium and 57.2 mg of phosphorus. The pulp contains 90.6% moisture, 2.45% crude protein, 2.8% fat, 5.1% total sugar and 1.45% total acid. Contains 17 kinds of amino acids. It has the functions of eliminating food and dysentery, dispelling wind and dampness, lowering blood sugar, lowering blood fat, anti-lipid oxidation, anti-inflammatory and analgesic,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/00A23L2/38A23L2/84C12J1/02
CPCA23L2/38A23L2/84C12J1/02
Inventor 彭常安徐鑫
Owner 彭常安
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