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A kind of production method of blueberry vinegar drink

A production method, the technology of blueberry vinegar, applied in the field of food processing, can solve the problems of low conversion rate, incomplete alcohol fermentation, long natural fermentation period, etc., and achieve the effect of improving the yield

Active Publication Date: 2019-01-08
SERICULTURE & AGRI FOOD RES INST GUANGDONG ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Blueberry fruit vinegar processed from blueberries is a product with a good market prospect, but currently the conversion rate of blueberry processing into blueberry vinegar is usually very low, and the alcoholic fermentation is not complete
For example, the Chinese patent "Blueberry Vinegar Juice Beverage" with the application number of 201010562352.8 discloses a blueberry vinegar juice drink, which is squeezed out of the blueberry fruit, naturally fermented, added with auxiliary materials, filled, sterilized at high temperature, and fully cooled before packaging. Natural fermentation, no aeration fermentation, and usually a longer natural fermentation period

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A production method of blueberry vinegar beverage includes the following steps:

[0024] S1, 9kg of blueberry juice is squeezed to obtain 6kg of blueberry juice, 2kg of blueberry juice is added to 230g of sucrose, added with Angel wine active dry yeast, and fermented at 28℃ to obtain 1.8kg of blueberry wine with alcohol content of 10%, and then add 2.2kg of distilled water to dilute to Alcohol content 4.5%;

[0025] S2. Add 1.8 mg of calcium pantothenate, 3.6 g of yeast extract, 2.8 g of sodium acetate, and 2.4 g of magnesium sulfate to 4 kg of diluted blueberry wine to obtain a blueberry vinegar medium;

[0026] S3. Concentrate the acetic acid strains that are gradually amplified into the blueberry vinegar medium of step S2 for aeration and stirring fermentation until the acidity no longer increases, that is, the fermentation ends, and the blueberry fermented raw vinegar is obtained;

[0027] Specific steps are as follows:

[0028] S31. Inoculate 4 AS1.41 acetic acid bacteria o...

Embodiment 2

[0033] A production method of blueberry vinegar beverage includes the following steps:

[0034] S1, 9kg of blueberry juice is squeezed to obtain 6kg of blueberry juice, 2kg of blueberry juice is added, 235g of sucrose is added, and Angel wine active dry yeast is added. Fermented at 28℃ to obtain 1.8kg of blueberry wine with a alcohol content of 10.1, then add 2.2kg of distilled water to dilute to Alcohol content 4.55%;

[0035] S2. Add 1.6 mg of calcium pantothenate, 3.2 g of yeast extract, 2.4 g of sodium acetate, and 2 g of magnesium sulfate to 4 kg of diluted blueberry wine to obtain a blueberry vinegar medium;

[0036] S3. Concentrate the acetic acid strains that are gradually amplified into the blueberry vinegar medium of step S2 for aeration and stirring fermentation until the acidity no longer increases, that is, the fermentation ends, and the blueberry fermented raw vinegar is obtained;

[0037] Specific steps are as follows:

[0038] S31. Inoculate 4 AS1.41 acetic acid bacteri...

Embodiment 3

[0043] A production method of blueberry vinegar beverage includes the following steps:

[0044] S1, 9.5kg of blueberry juice is squeezed to obtain 6.3kg of blueberry juice, 2.3kg of blueberry juice is added to 230g of sucrose, and Angel wine active dry yeast is added, 28℃ fermented to obtain 2kg of blueberry wine with alcohol content of 10%, and then diluted with 2kg of distilled water To 5.0% alcohol;

[0045] S2. Add 2mg of calcium pantothenate, 4g of yeast extract, 3.2g of sodium acetate and 2.8g of magnesium sulfate to 4kg of diluted blueberry wine to obtain a blueberry vinegar medium;

[0046] S3. Concentrate the acetic acid strains that are gradually amplified into the blueberry vinegar medium of step S2 for aeration and stirring fermentation until the acidity no longer increases, that is, the fermentation ends, and the blueberry fermented raw vinegar is obtained;

[0047] Specific steps are as follows:

[0048] S31. Inoculate 4 AS1.41 acetic acid bacteria on the slant medium, in...

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Abstract

The invention discloses a production method of a blueberry vinegar beverage. Blueberry juice is obtained after blueberries are squeezed, and blueberry wine is obtained after blueberries are fermented. The alcohol content of the blueberry wine is adjusted to 4.5-5%, and 0.4-0.5 mg / L of calcium pantothenate is added. , yeast extract 0.8-1g / L, sodium acetate 0.6-0.8g / L, magnesium sulfate 0.5-0.7g / L. After being inoculated with acetic acid bacteria and fermented step by step to obtain raw fruit vinegar, the blueberry vinegar beverage product with unique flavor can be obtained through clarification and blending.

Description

Technical field [0001] The invention relates to the field of food processing, in particular to a production method of blueberry vinegar beverage. Background technique [0002] Blueberry, also known as Dusi and Lingonberry, is a wild deciduous shrub of the azalea family Lingonberry. Its fruit is berry, blue-purple when mature, spherical or oval, and the peel has hoarfrost. Blueberries are native to North America and Europe. my country has certain advantages in growing blueberries. Blueberry anthocyanins, pectin, dietary fiber and other ingredients are high in content, which can protect eyesight, protect capillaries, antioxidant, inhibit platelet coagulation, prevent thrombosis, Enhance joint and soft tissue function, resist urinary tract infection, delay aging, improve memory, scavenge free radicals, prevent cancer and other functions. Its main functional components are anthocyanins, tannins and phenols. At the same time, blueberries are rich in flavor, juicy, sweet and sour. It...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/38A23L2/52A23L2/60C12J1/04
CPCA23L2/382A23L2/52A23L2/60C12J1/04
Inventor 吴继军徐玉娟温靖肖更生邹波李俊
Owner SERICULTURE & AGRI FOOD RES INST GUANGDONG ACAD OF AGRI SCI