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Method for brewing pyrus calleryana fruit vinegar

A technology of soybean pear and fruit vinegar, which is applied in the preparation of vinegar, pharmaceutical formulations, medical preparations containing active ingredients, etc., can solve the problems of bad taste of soybean pear, achieve rich taste, soft and pure taste, and improve utilization rate effect

Inactive Publication Date: 2016-08-24
彭超昀莉
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The taste of soybean pear is not good, and there are few deep-processed products. It is processed into soybean pear fruit vinegar. There is no similar literature report, and the nutritional value and economic value of soybean pear are improved.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A kind of brewing method of pomegranate fruit vinegar is characterized in that, described processing method adopts the following steps:

[0018] A Raw material pretreatment: select fresh and mature soybean pears, add hawthorn, cherries, crutches, Luo Han Guo, wash and cut into small cubes, take 35 parts by weight of diced soybean pears, 25 parts by weight of diced hawthorns, 15 parts by weight Parts by weight of diced cherries, 15 parts by weight of diced dates, and 10 parts by weight of grosvenor fruit are mixed evenly to obtain raw materials;

[0019] B wet pulverization: After the raw materials are dried by microwave, then wet pulverization is carried out, and pure water is added according to the mass ratio of 1:0.5. mud;

[0020] C saccharification: adding 15% of its weight to the pear puree is 28% glucose solution, 30% honeysuckle juice, 25% lily powder, 15% Albizia juniper powder and 0.45% glucoamylase, mix well, Prepare soybean pear mixed puree;

[0021] D tem...

Embodiment 2

[0028] A kind of brewing method of pomegranate fruit vinegar is characterized in that, described processing method adopts the following steps:

[0029] A raw material pretreatment: select fresh and ripe soybean pears, add Trichosanthes chinensis, mulberry, passion fruit, quinces, wash and cut into small cubes, take 40 parts by weight of diced soybeans, 25 parts by weight of Trichosanthes quinces, The diced mulberries of 15 parts by weight, the diced passion fruit of 12 parts by weight, the diced quinces of 8 parts by weight are uniformly mixed to obtain raw materials;

[0030] B wet pulverization: After the raw materials are dried by microwave, they are wet pulverized, and the mass ratio is 1:0.15 by adding pure water, the pulverized particle size is 100 μm, the temperature is 48°C, and the relative humidity is 25%, and the pear is obtained. mud;

[0031] C saccharification: add 35% maltose solution, 30% rose juice, 15% mint powder, 20% orange red powder and 0.25% glucoamylas...

Embodiment 3

[0039] A kind of brewing method of pomegranate fruit vinegar is characterized in that, described processing method adopts the following steps:

[0040] A raw material pretreatment: select fresh and ripe soybean pears, add red dates, loquats, pomelo peels, wash and cut into small cubes, get 45 parts by weight of soybean pears, 25 parts by weight of red dates, 20 parts by weight. The diced loquat fruit in parts by weight and the diced pomelo peel in 10 parts by weight are uniformly mixed to obtain raw materials;

[0041] B wet pulverization: After the raw materials are dried by microwave, then wet pulverization is carried out, and pure water is added in a ratio of 1:0.5 by mass, the pulverized particle size is 80 μm, the temperature is 55°C, and the relative humidity is 45%, and the pear is obtained. mud;

[0042] C saccharification: Adding 12% of its weight to the pear puree is 32% glucose solution, 35% bean pear pollen, 25% bitter almond powder, 10% wolfberry leaf powder and ...

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Abstract

The invention discloses a method for brewing pyrus calleryana fruit vinegar, and belongs to the field of fruit vinegar processing. The method is characterized by comprising the steps that pyrus calleryana rich in nutrition is adopted as a raw material of the pyrus calleryana fruit vinegar, hawthorn fruits, mulberries and thorny elaeagnus fruits are used for assistance, the nutritional ingredients of the fruit vinegar are increased, the taste is enriched, and the processing procedures of pretreatment, wet crushing, saccharifying, temperature controlled color fixing, incculated fermentation, acetic fermentation, purifying, ageing, sterilizing and packaging are carried out. Active matter of the raw material can be fully maintained, the utilization rate of the raw material can be increased, the taste of the pyrus calleryana fruit vinegar is soft and pure, is fruity, and has the effects of clearing away heat and toxic materials, invigorating the stomach and helping digestion, moistening the lung to arrest coughs and the like.

Description

technical field [0001] The invention relates to a brewing method of fruit vinegar, in particular to a brewing method of bean pear fruit vinegar. Background technique [0002] Bean pear, also known as deer pear, bird pear, wild pear, etc., is a perennial deciduous tree of the genus Pyrus in the Rosaceae family. It tastes sour, sweet, astringent, and cold in nature. Vitamins, carotene and trace elements, the sugar content of the fruit reaches 15-20%, can be used for brewing wine, and has health effects such as clearing away heat and detoxification, invigorating the stomach and eliminating food, moistening the lungs and relieving cough. The edible taste of soybean pear is not good, and there are few deep-processed products. It is processed into soybean pear fruit vinegar, but there is no similar literature report, and the nutritional value and economic value of soybean pear have been improved. Contents of the invention [0003] The purpose of the present invention is to prov...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04A61K36/734A61P29/00A61P1/14A61P11/00A61P11/14
CPCC12J1/04A61K36/185A61K36/605A61K36/73A61K36/734
Inventor 彭超昀莉
Owner 彭超昀莉
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