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Mulberry and moringa fruit vinegar and preparation method thereof

A technology of mulberry moringa and fruit vinegar, which is applied to the preparation of vinegar and other directions, can solve the problems of single taste, easy loss of nutrients, and weak efficacy, and achieves the effects of unique flavor, enhanced immunity, and strong efficacy.

Inactive Publication Date: 2016-07-06
朱世超
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The current mulberry fruit vinegar has a single taste, and the traditional preparation process is easy to lose nutrients. It is mostly used as a beverage and has low efficacy.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A mulberry and moringa fruit vinegar comprises the following materials: edible vinegar, mulberry paste, moringa leaves and honey in a weight ratio of 30:9:0.4:0.01.

[0019] The preparation method of above-mentioned mulberry moringa fruit vinegar comprises the following steps:

[0020] 1. Clean 9 parts of mulberries and 0.4 parts of Moringa leaves with sterile water, put them into a vacuum low-temperature dryer, control the drying temperature at 35-45°C, and stop drying until the remaining 50% of the raw material moisture;

[0021] 2. Take out the mulberry, crush it to 0.5-2mm, put it into a temperature-controlled fermentation tank, add 5-10% of its weight in active alcohol yeast liquid, and carry out alcoholic fermentation. The fermentation temperature is controlled at 25-35°C, and it is taken out after 45 days of fermentation , mixed evenly with the pulverized leaves of Moringa oleifera;

[0022] 3. Add 15-30% rock sugar and 30 parts of edible vinegar in the mixed ju...

Embodiment 2

[0026] A mulberry and moringa fruit vinegar comprises the following materials: edible vinegar, mulberry paste, moringa leaves and honey in a weight ratio of 30:0.4:0.3:5.

[0027] The preparation method of above-mentioned mulberry moringa fruit vinegar comprises the following steps:

[0028] 1. Clean 0.4 parts of mulberries and 0.3 parts of Moringa leaves with sterile water, put them into a vacuum low-temperature dryer, control the drying temperature at 35-45 ° C, and dry until the remaining 50% of the raw material moisture is stopped;

[0029] 2. Take out the mulberry, crush it to 0.5-2mm, put it into a temperature-controlled fermentation tank, add 5-10% of its weight in active alcohol yeast liquid, and carry out alcoholic fermentation. The fermentation temperature is controlled at 25-35°C, and it is taken out after 45 days of fermentation , mixed evenly with the pulverized leaves of Moringa oleifera;

[0030] 3. Add 15-30% rock sugar and 30 parts of edible vinegar in the mi...

Embodiment 3

[0034] A mulberry and moringa fruit vinegar comprises the following materials: edible vinegar, mulberry sauce, moringa leaves, and honey in a weight ratio of 30:6:0.3:2.

[0035] The preparation method of above-mentioned mulberry moringa fruit vinegar comprises the following steps:

[0036] 1. Clean 6 parts of mulberries and 0.3 parts of Moringa leaves with sterile water, put them into a vacuum low-temperature dryer, control the drying temperature at 35-45 ° C, and dry until the remaining 50% of the raw material moisture is stopped;

[0037] 2. Take out the mulberry, crush it to 0.5-2mm, put it into a temperature-controlled fermentation tank, add 5-10% of its weight in active alcohol yeast liquid, and carry out alcoholic fermentation. The fermentation temperature is controlled at 25-35°C, and it is taken out after 45 days of fermentation , mixed evenly with the pulverized leaves of Moringa oleifera;

[0038] 3. Add 15-30% rock sugar and 30 parts of edible vinegar in the mixed...

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PUM

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Abstract

The invention discloses mulberry and moringa fruit vinegar and a preparation method thereof.The mulberry and moringa fruit vinegar is prepared from table vinegar, mulberry jam, moringa leaves and honey according to the weight ratio of 30: (0.4-9): (0.3-0.4): (0.01-5).The preparation method of the mulberry and moringa fruit vinegar includes the steps that 1, mulberries and moringa leaves are completely cleaned and dried till the water content is 50%; 2, the mulberries are taken out and then smashed for alcoholic fermentation, and the mulberries are taken out after 45 days and mixed with the smashed moringa leaves to be uniform; 3, rock candy and table vinegar are added and stirred to be uniform; 4, mixed juice is boiled and sterilized, and filtrate is taken out after filtering is completed; 5, after cooling is completed, honey is added and mixed to be uniform, and through non-thermal sterilization, canning and sealing, the finished product is obtained.Mulberries and moringa can have higher economic value, and the fruit vinegar is better in taste, higher in nutritional value and higher in functionality, and has the effects of tonifying the liver and kidney, nourishing yin and blood, improving sleep, enhancing memory and delaying senescence.

Description

technical field [0001] The invention relates to fruit vinegar and a preparation method thereof, in particular to mulberry and moringa fruit vinegar and a preparation method thereof. Background technique [0002] Fruit vinegar is a kind of flavor condiment brewed by modern biotechnology with fruit or fruit leftovers as the main raw material. Because of its unique flavor and the nutritional and health functions of fruit and vinegar, it has become a popular product nowadays. A new drink that people love. [0003] Common fruit vinegars currently on the market include apple cider vinegar, grape vinegar, hawthorn vinegar, strawberry vinegar, etc. Most of them are made from a single common fruit and have a single nutrition. Mulberries have high nutritional value and good health care functions, but because they are very seasonal and difficult to preserve, processing them into vinegar is an effective way to extend the shelf life. The current mulberry fruit vinegar has a single tast...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/00
CPCC12J1/00
Inventor 朱世超尉迟丽忻
Owner 朱世超
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