Processing method for Russian olive fruit vinegar

A processing method and technology of Elaeagnus eraeaceae, applied in the preparation of vinegar, medical formula, medical preparations containing active ingredients, etc., can solve the problems of narrow processing range, etc., and achieve the improvement of nutritional value and economic value, rich nutrition, fruit acetic acid sweet and savory effect

Inactive Publication Date: 2016-09-21
张俊辉
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Existing sandy dates are processed into beverages or foods such as sandy date wine, candy, etc. except fresh food, and there is a defect that the processing range is narrow

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A kind of processing method of sandy date fruit vinegar, it adopts following steps:

[0021] A, raw material processing: select ripe, no damage by diseases and insect pests, remove impurities and rotten parts, after cleaning, add 10kg of water to 5kg of Rhododendron, beat with a pulverizer to obtain the Rhizoma Rhizoma slurry;

[0022] B. Ultra-high temperature sterilization: Sterilize the syringa slurry through an ultra-high temperature sterilizer, with a feed temperature of 110°C and a discharge temperature of 40°C. After sterilization, filter it with a sieve of 80 to obtain the syringa pulp and slag ;

[0023] C. Pre-fermentation: take 0.03kg of dry yeast, activate it with warm water at 30°C for 6 minutes, then add it to 10kg of sterilized Rhizoma sativa, stir evenly, control the temperature at 20°C, and ferment for 7 days until the alcohol in the slurry When the temperature is 6°, the fermentation is stopped, and the pre-fermentation liquid is obtained;

[0024] D...

Embodiment 2

[0032] A kind of processing method of sandy date fruit vinegar, it adopts following steps:

[0033] A, raw material processing: select ripe, no damage by disease and insect pests, mulberries, figs, remove impurities and rotten parts, after cleaning, get 3kg of syringae, 1.5kg of mulberry, and 0.5kg of figs and mix evenly to prepare mixed raw materials. After adding 15kg of water to the mixed raw material, beat it with a pulverizer to obtain a mixed slurry;

[0034] B. Ultra-high temperature sterilization: the mixed slurry is sterilized by an ultra-high temperature sterilizer, the feed temperature is 115° C., and the discharge temperature is 45° C. After sterilization, it is filtered with a 90 sieve to obtain mixed slurry and mixed slag;

[0035] C. Pre-fermentation: Take 0.04kg of dry yeast, activate it with warm water at 31°C for 5 minutes, add it to the sterilized mixed slurry, stir evenly, control the temperature at 23°C, and ferment for 6 days until the alcohol content in ...

Embodiment 3

[0044] A kind of processing method of sandy date fruit vinegar, it adopts following steps:

[0045] A, raw material processing: select mature, free from diseases and insect pests, remove impurities and rotten parts, add water 2-4 times its weight after cleaning, and beat with a pulverizer to obtain the rhizome slurry;

[0046] B. Ultra-high temperature sterilization: Sterilize the slurry of Elaeagnus sativa through an ultra-high temperature sterilizer, the feed temperature is 110-120°C, the discharge temperature is 40-50°C, and after sterilization, it is filtered with a sieve of 80-100 to obtain sand Jujube pulp and sand date dregs;

[0047] C. Pre-fermentation: take dry yeast with 0.3-0.5% of the weight of the sterilized safflower pulp, activate it in warm water at 30-32°C for 4-6 minutes, then add it to the scorpion pulp, stir evenly, and control the temperature at 20-25 ℃, ferment for 5-7 days, stop the fermentation when the alcohol content in the slurry is 4-6°, and prepa...

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PUM

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Abstract

The invention discloses a processing method for Russian olive fruit vinegar. Russian olive fruit is used as a main raw material of the Russian olive fruit vinegar, and the Russian olive fruit vinegar is prepared through the following steps of removing impurities from the raw material, pulping fruit, ultrahigh temperature sterilizing, alcoholic fermentation, clarifying and filtering, acetic fermentation, filtering, homogenizing, sterilizing, canning, checking and storing. The Russian olive fruit vinegar seasoner is rich in nutrition, pure in flavor, sour and sweet, tasty, easy to obtain and convenient to process, eating methods are diversified, nutritive value and economical value of the Russian olive fruit are increased, and the Russian olive fruit vinegar has the healthcare effects of tonifying spleen, stopping diarrhea, promoting digestion, invigorating stomach, dispelling the wind, quenching thirst and relieving restlessness.

Description

[0001] Original application number: 2015102260084. [0002] Original filing date: May 7, 2015. technical field [0003] The invention relates to a processing method of fruit vinegar, in particular to a processing method of sandy date fruit vinegar. Background technique [0004] Elsewhere, also known as cinnamon willow, fragrant willow, is the fruit of deciduous trees or small trees of the genus Elaeagnus in the family Elegiaceae. Each 100g of Elaeagnus sativa contains 12 grams of water, 4.5 grams of protein, 4.2 grams of fat, 74.8 grams of carbohydrates, 46 mg of calcium, 67 mg of phosphorus, 3.3 mg of iron, 20.07 mg of vitamin B, 1.7 mg of niacin, and 7 mg of vitamin C. Among them, the pulp contains 43-59% sugar (20% of which is fructose). Existing sand date is processed into drinks or food such as sandy date wine, candy except eating fresh, there is the defective of narrow processing range. Contents of the invention [0005] The present invention aims at the shorta...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04
CPCA61K36/185A61K36/344A61K36/47A61K36/73A61K36/889C12J1/04A61K2300/00
Inventor 张俊辉
Owner 张俊辉
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