A kind of strawberry mulberry compound rice vinegar and preparation method thereof

A compound rice and mulberry technology, which is applied in the preparation of vinegar, medical formula, drug combination, etc., can solve the problems of insufficient nutrients, light taste, low dry extract, etc., to improve health care function, soft and mellow taste, dry extract Enhanced effects of food and nutrients

Active Publication Date: 2020-06-16
JURONG WANSHANHONGBIAN BIOTECH +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, many fruit vinegar drinks use fresh fruit or its leftovers as raw materials, and are fermented by fruit wine yeast and acetic acid bacteria. They are rich in nutrients and have the health functions of both fruit and vinegar. However, fruit vinegar drinks often have low dry extracts. , Insufficient nutritional content, bland taste and other problems

Method used

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  • A kind of strawberry mulberry compound rice vinegar and preparation method thereof
  • A kind of strawberry mulberry compound rice vinegar and preparation method thereof
  • A kind of strawberry mulberry compound rice vinegar and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] The nature of the present invention and main parameter are described below by concrete test:

[0044] Select strawberry and mulberry fruits that are disease-free, complete in shape, and eight-mature with a weight ratio of 3:1, soak in salt water for 8 minutes, and then rinse them twice with water; cut the fruit into small pieces, add water twice the weight of the fruit and 1.5 times the weight of the fruit. % iso-Vc sodium and then mix and squeeze the juice, adjust the pH value of the juice with sodium bicarbonate to be 6.0, add compound enzyme (by pectinase and cellulase in 2:1 weight ratio) by the amount of 0.5% of the fruit mass ), the enzymolysis temperature is 55°C, and the enzymolysis time is 60min. After inactivating the enzyme in a boiling water bath for 1min, filter with 300 mesh gauze, steam sterilize at 121°C for 15min, and cool to room temperature to obtain mixed fruit juice of strawberry and mulberry for later use.

[0045]Soak the rice in clear water for 2...

Embodiment 2

[0067] The preparation method of strawberry mulberry compound rice vinegar is as follows:

[0068] (1) Preparation of Strawberry and Mulberry Mixed Juice

[0069] Select strawberry and mulberry fruits that are disease-free, complete in shape, and eight-mature with a weight ratio of 3:1, soak in salt water for 8 minutes, and then rinse them twice with water; cut the fruit into small pieces, add water twice the weight of the fruit and 1.5 times the weight of the fruit. % iso-Vc sodium and then mix and squeeze the juice, adjust the pH value of the juice with sodium bicarbonate to be 6.0, add compound enzyme (by pectinase and cellulase in 2:1 weight ratio) by the amount of 0.5% of the fruit mass ), the enzymolysis temperature is 55°C, and the enzymolysis time is 60min. After inactivating the enzyme in a boiling water bath for 1min, filter with 300 mesh gauze, steam sterilize at 121°C for 15min, and cool to room temperature to obtain mixed fruit juice of strawberry and mulberry for...

Embodiment 3

[0089] The preparation method of strawberry mulberry compound rice vinegar is as follows:

[0090] (1) Preparation of Strawberry and Mulberry Mixed Juice

[0091] Select strawberry and mulberry fruits that are disease-free, complete in shape, and eight-mature with a weight ratio of 3:1, soak in salt water for 5 minutes, and then rinse with water twice; cut the fruit into small pieces, add water that is 3 times the weight of the fruit and 1.5 times the weight of the fruit. % iso-Vc sodium and then mix and squeeze the juice, adjust the pH value of the juice with sodium bicarbonate to be 6.2, add compound enzyme in the amount of 0.6% of the fruit mass (by pectinase and cellulase in a 2:1 weight ratio ), the enzymolysis temperature is 60°C, and the enzymolysis time is 40min. After inactivating the enzyme in a boiling water bath for 1min, filter with 300-mesh gauze, steam sterilize at 121°C for 15min, and cool to room temperature to obtain mixed fruit juice of strawberries and mulb...

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Abstract

The invention discloses strawberry and mulberry composite rice vinegar and a preparation method thereof. The preparation method comprises the steps that strawberry and mulberry mixed juice, a rice saccharification mash and Chinese herbal medicine extracting juice are mixed and subjected to alcoholic fermentation, acetic fermentation and ageing in sequence, and the strawberry and mulberry composite rice vinegar is obtained; the Chinese herbal medicines comprise fructus lycii, ganoderma spore powder, cordyceps militaris, dried ginger, radix salviae miltiorrhizae, exocarpium citri rubrum and tortoise shell. The invention further provides the strawberry and mulberry composite rice vinegar obtained through the preparation method. According to the strawberry and mulberry composite rice vinegar and the preparation method thereof, the complementary advantages of the fruit vinegar and rice vinegar are combined, a method of combing traditional and modern brewing technologies is applied, the strawberry and mulberry mixed juice and the rice saccharification mash are main raw materials, extracting juice of multiple Chinese herbal medicines is assisted for compound fermentation, a novel vinegar beverage which has the effects of lowering blood pressure and lipid, tonifying yang, benefiting qi, enhancing immunity, nourishing the blood, soothing the nerves, moistening and beautifying the skin, delaying senescence and the like is finally brewed, the obtained product is bright in color and luster and is in dark brown, the taste is sour and slightly sweet, and the fruity flavor and vinegar flavor are rich.

Description

technical field [0001] The invention belongs to the technical field of vinegar beverage processing, and in particular relates to strawberry and mulberry compound rice vinegar and a preparation method thereof. Background technique [0002] Strawberry, Rosaceae herbal berries, is rich in vitamins, amino acids, polysaccharides, cellulose, minerals and trace elements essential to the human body, and is also rich in phenolic active ingredients such as phenolic acids, anthocyanins, flavonoids, etc. Oxidation, anti-cancer and prevention of cardiovascular disease, stomach and digestion and other effects. [0003] Mulberry, also known as mulberry, blackberry, etc., is the mature fruit of mulberry tree, containing sugar, protein, fat, tannic acid, malic acid and vitamin A, vitamin B1, vitamin B2, vitamin C, iron, sodium, calcium, magnesium, phosphorus , lithium, carotene and anthocyanins. Regular food has health effects such as promoting body fluid to quench thirst, nourishing liver...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12J1/04A61K36/9068A61P1/14A61K35/586
CPCA61K35/586A61K36/068A61K36/074A61K36/537A61K36/752A61K36/815A61K36/9068C12J1/04A61K2300/00
Inventor 张宏志马艳弘黄开红李亚辉赵密珍于红梅蔡伟建
Owner JURONG WANSHANHONGBIAN BIOTECH
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