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Preparation method of black garlic, mulberry and purple sweet potato composite fruit vinegar

A technology of purple sweet potato and black garlic, which is applied in the field of food processing, can solve the problems of single raw material of fruit vinegar and cannot meet the diversified needs of consumers, and achieve the effect of simple preparation method and promoting immune mechanism

Active Publication Date: 2016-08-10
XUZHOU UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the fruit vinegar on the market has a single raw material, which is limited to the production of fruits as raw materials, and cannot meet the increasing diversified needs of consumers. Fruit vinegar beverages have the functions of promoting metabolism, eliminating aging cutin, promoting blood circulation, removing blood stasis, and anti-aging. Oxidation and other effects have gradually become a new generation of health drinks sought after by people. How to further improve the nutritional value of fruit vinegar drinks has become the future development direction of fruit vinegar manufacturers

Method used

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  • Preparation method of black garlic, mulberry and purple sweet potato composite fruit vinegar
  • Preparation method of black garlic, mulberry and purple sweet potato composite fruit vinegar

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] Preparation of main ingredients:

[0039] To prepare purple potato juice:

[0040] (1) Screening and cleaning: select fresh purple sweet potatoes without mildew and rot, diseases and insect pests, remove impurities, and clean them with running water;

[0041] (2) Heat treatment: steam the purple sweet potato in a steamer to gelatinize starch and inactivate enzymes, and peel the purple sweet potato after steaming;

[0042] (3) Beating: add distilled water at a temperature of 70°C to the peeled purple sweet potato, and beat until the slurry is uniform and has no obvious particles. The amount of water added during beating is 4 times the weight of the raw material; -0.5% ascorbic acid for color protection; the purple sweet potato pulp was refined with a colloid mill for 5 minutes;

[0043] (4) Enzyme treatment: add high-temperature α-amylase to the above-mentioned purple sweet potato pulp for liquefaction, the amount of enzyme added is 4000U / 100g purple sweet potato pulp,...

Embodiment 2

[0068] Preparation of main ingredients:

[0069] To prepare purple potato juice:

[0070] (1) Screening and cleaning: select fresh purple sweet potatoes without mildew and rot, diseases and insect pests, remove impurities, and clean them with running water;

[0071] (2) Heat treatment: steam the purple sweet potato in a steamer to gelatinize starch and inactivate enzymes, and peel the purple sweet potato after steaming;

[0072] (3) Beating: Add distilled water at a temperature of 80°C to the peeled purple sweet potato, and beat until the slurry is uniform and has no obvious particles. The amount of water added during beating is 7 times the weight of the raw material; -0.5% ascorbic acid for color protection; the purple sweet potato pulp was refined with a colloid mill for 5 minutes;

[0073] (4) Enzyme treatment: add high-temperature α-amylase to the above-mentioned purple sweet potato pulp for liquefaction, the amount of enzyme added is 4000U / 100g purple sweet potato pulp,...

Embodiment 3

[0098] Preparation of main ingredients:

[0099] To prepare purple potato juice:

[0100] (1) Screening and cleaning: select fresh purple sweet potatoes without mildew and rot, diseases and insect pests, remove impurities, and clean them with running water;

[0101] (2) Heat treatment: steam the purple sweet potato in a steamer to gelatinize starch and inactivate enzymes, and peel the purple sweet potato after steaming;

[0102] (3) Beating: Add distilled water at a temperature of 75°C to the peeled purple sweet potato, and beat until the slurry is uniform and has no obvious particles. The amount of water added during beating is 6 times the weight of the raw material; -0.5% ascorbic acid for color protection; the purple sweet potato pulp was refined with a colloid mill for 5 minutes;

[0103] (4) Enzyme treatment: add high-temperature α-amylase to the above-mentioned purple sweet potato pulp for liquefaction, the amount of enzyme added is 4000U / 100g purple sweet potato pulp,...

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Abstract

The invention discloses a preparation method of black garlic, mulberry and purple sweet potato composite fruit vinegar. The preparation method comprises the following steps: preparing enzymolysis purple sweet potato juice, enzymolysis mulberry juice, enzymolysis black garlic juice, puerarin juice and sugarcane juice, and then mixing the juice according to the mass ratio of 5:4:1:1:1 or 5:3:2:1:1 or 5:2:3:1:1 to obtain a mixed solution; adjusting the sugar degree to be 16 to 18 percent; performing alcohol fermentation and acetic fermentation; centrifugally collecting suparnate, and removing visible solid matters and impurities; ultra-filtering out macromolecular proteins, pigments, pectin, plant fibers, germs, yeast and other impurity components; performing canning and sterilization. The preparation method is simple; the composite fruit vinegar is enriched with various beneficial components; the content of trace elements in the black garlic is higher, and the mulberries and the sweet purple potatoes also have the effects of promoting the immunologic mechanism, resisting fatigue and aging and the like, so that if people eat the composite fruit vinegar provided by the invention, the body can be benefited; furthermore, the fruit vinegar has an outstanding effect of preventing alcoholism.

Description

technical field [0001] The invention relates to a preparation method of black garlic, mulberry and purple potato compound fruit vinegar, which belongs to the technical field of food processing. Background technique [0002] Fruit vinegar is a kind of health drink fermented by a series of steps such as modern alcohol fermentation and acetic acid fermentation, which is made from various fruits or fruit peels left over from fruit processing. It has the related functions of fruit raw materials and vinegar. As a new type of functional drink, fruit vinegar has the functions of promoting human metabolism, regulating acid-base balance, eliminating fatigue, lowering cholesterol, improving human immunity, promoting blood circulation, antibacterial and anti-inflammatory, preventing colds and delaying aging. Market development space. [0003] At present, the fruit vinegar on the market has a single raw material, which is limited to the production of fruits as raw materials, and cannot ...

Claims

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Application Information

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IPC IPC(8): C12J1/02
CPCC12J1/02
Inventor 孙月娥王爱鑫王卫东郑义
Owner XUZHOU UNIV OF TECH
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