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Method for producing hawthorn vinegar by hawthorn sugary liquor

A technology of hawthorn sugar and hawthorn vinegar, which is applied in the fields of food processing and biological fermentation, can solve the problems of single taste, less flavor substances, and long fermentation cycle, and achieve the effects of low process cost, short production cycle, and improved taste

Active Publication Date: 2016-07-27
广西靖西瑞泰食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, only one Chinese patent (CN101411534A) has been found. This patent uses the defective hawthorn fruit and hawthorn syrup as raw materials to produce hawthorn vinegar. After 90 days of natural fermentation, the quality of the obtained hawthorn vinegar is not easy to control
The problem existing in the fermentation of hawthorn fruit vinegar is that although the traditional naturally fermented fruit vinegar has a good mouthfeel and rich flavor substances, the fermentation period is long; single strain fermentation can greatly shorten the fermentation time, but the taste is relatively single. less flavor

Method used

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  • Method for producing hawthorn vinegar by hawthorn sugary liquor
  • Method for producing hawthorn vinegar by hawthorn sugary liquor
  • Method for producing hawthorn vinegar by hawthorn sugary liquor

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Take 200mL of hawthorn sugar solution, dilute it with water until the sugar content is 15°Brix, pasteurize it at 65°C for 30 minutes, and obtain the initial sugar solution for alcohol fermentation; then add 0.08wt% activated Angel wine active dry yeast RV171, cider Yeast 1750 and Angie Aroma Yeast, the mass ratio of the three added is 5:3:2, cultivated in a constant temperature incubator at 25°C for 6 days to make hawthorn fruit wine; then add 15°Brix hawthorn syrup to adjust the sugar content to reach 8°Brix, insert 6wt% expanded Acetobacter AS1.41, adjust the pH to 3.5 with 1mol / L NaOH solution, and ferment for 5 days in a constant temperature shaking table with a rotation speed of 100r / min at 25°C, and the fermentation broth Pasteurize at 65° C. for 30 minutes, filter after cooling, add 1.5 wt % edible salt, and age at room temperature for 30 days to obtain hawthorn vinegar. Total acid 1.8g / 100mL; reducing sugar 1.42g / 100mL; soluble solids 5.1%; pH3.08.

[0026] Usi...

Embodiment 2

[0028] Take 200mL of hawthorn syrup, dilute it with water until the sugar content is 15°Brix, then add 6g / L corn steep liquor dry powder, 4g / L ammonium sulfate, 0.4g / L magnesium sulfate, 70μg / L biotin, 0.1g / L Na of L 2 HPO 3 , 100mg / L CaCl 2 , 0.1mg / L FeSO 4 ·7H 2 O, pasteurized at 65°C for 30min to obtain the initial sugar solution for alcoholic fermentation; then insert 0.08wt% activated Angel wine active dry yeast RV171, cider yeast 1750 and Angelica aromatic yeast, the three added The mass ratio is 5:3:2, cultivated in a constant temperature incubator at 30°C for 6 days to obtain hawthorn fruit wine; then add 15°Brix hawthorn syrup to adjust the sugar content to 8°Brix, and then insert 6wt% of the expanded cultured Acetobacter AS1.41, 1mol / L NaOH solution to adjust the pH to 3.5, fermented at 25°C in a constant temperature shaker with a rotation speed of 100r / min for 5 days, pasteurized the fermentation liquid at 65°C for 30min, filtered after cooling, Add 1.5wt% edib...

Embodiment 3

[0031] Take 200mL of hawthorn syrup, dilute it with water until the sugar content is 15°Brix, then add corn steep liquor powder, ammonium sulfate, magnesium sulfate, biotin, Na 2 HPO 3 , CaCl 2 , FeSO 4 ·7H2 O, the addition amount of corn steep liquor dry powder is 8g / L, the addition amount of ammonium sulfate is 3g / L, the addition amount of magnesium sulfate is 0.2g / L, the addition amount of biotin is 60μg / L, Na 2 HPO 3 The amount added is 0.2g / L, CaCl 2 Adding amount is 120mg / L, FeSO 4 ·7H 2 The amount of O added is 0.3mg / L, and pasteurized at 70°C for 30 minutes to obtain the initial sugar solution of alcoholic fermentation; add 0.10wt% of activated Angel Wine Active Dry Yeast RV171, Cider Yeast 1750 and Angel Fragrance Yeast, the mass ratio of the three added is 5:3:2, cultivated in a constant temperature incubator at 30°C for 6 days to make hawthorn fruit wine; then add 15°Brix hawthorn syrup to adjust the sugar content to 8°Brix, add glutamic acid Sodium ascorbic ...

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Abstract

The invention belongs to the technical field of food processing and biological fermentation and provides a method for producing hawthorn vinegar by hawthorn sugary liquor. The method includes steps: diluting the hawthorn sugary liquor with water, adding dried corn pulp powder, ammonium sulfate, magnesium sulfate, biotin, Na2HPO3, CaCl2 and FeSO4 7H2O, and pasteurizing to obtain a fermentation culture liquor; inoculating mixed saccharomycetes into the fermentation culture liquor, culturing at a constant temperature, replenishing the hawthorn sugary liquor until sugar degree reaches 8 Brix, adding sodium glutamate and D-ascorbic acid, inoculating propagated acetobacter aceti AS1.41, using NaOH solution for regulating pH, and fermenting in a constant-temperature shaker; pasteurizing fermentation liquor, cooling, filtering, adding edible salt, ageing at the normal temperature to obtain the hawthorn vinegar. The method solves the problem of resource waste caused by discarding of a large quantity of the sugary liquor generated in a preserved hawthorn processing process. In addition, the method has the advantages of short production cycle, low cost, richness of flavor substances of products and easiness for industrial production.

Description

technical field [0001] The invention relates to the technical fields of food processing and biological fermentation, in particular to a method for producing hawthorn vinegar by using hawthorn sugar liquid. Background technique [0002] Hawthorn is a plant of the Rosaceae Hawthorn genus, also known as red fruit, with unique flavor and dual uses for medicine and food. Hawthorn mainly contains carbohydrates, amino acids, organic acids, vitamins, minerals, triterpenes, flavonoids and other ingredients, and is rich in nutrition. In recent years, the planting area of ​​hawthorn has continued to expand, and it has become one of the four main fruits after citrus, apple and pear, and is rich in resources. In hawthorn producing areas, besides being directly sold as fresh fruit, most hawthorns are used to process hawthorn products such as preserved fruit. During the production of preserved hawthorn fruit, hundreds of tons of waste sugar liquid are produced every year, with a sugar con...

Claims

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Application Information

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IPC IPC(8): C12J1/02
CPCC12J1/02
Inventor 郭彩霞张生万郝红梅
Owner 广西靖西瑞泰食品有限公司
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