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Nectarine fruit vinegar and preparation method thereof

A technology of nectarine and fruit vinegar, applied in the field of nectarine fruit vinegar and its preparation, to improve human immunity, protect the digestive system, and achieve better effects

Inactive Publication Date: 2016-10-26
韦志春
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, with the improvement of people's living standards, there are more pursuits for the health benefits of vinegar, and the vinegar sold in the market can no longer meet people's needs.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Nectarine fruit vinegar is prepared from the following raw materials in parts by weight:

[0030] 30 parts of nectarines, 6 parts of apples, 4 parts of grape seeds, 6 parts of honey, 2 parts of corn flour, 15 parts of wheat, 12 parts of rock sugar.

[0031] The preparation method of above-mentioned nectarine fruit vinegar, comprises the steps:

[0032] 1) Pretreatment: Soak the nectarines and apples in water with corn flour for 5 minutes for the first time, wash them with water for the second and third times, remove the cores of the cleaned nectarines and cut them into pieces, and peel and remove the cores of the apples , cut into pieces, then add sugar and stir to saccharify nectarine fruit pieces and apple fruit pieces, and mechanically crush grape seeds into powder;

[0033] 2) Enzyme treatment: the ratio of adding water to the saccharified fruit pieces according to the total weight is 1:3, then adding 0.04% cellulase and 0.06% pectinase accounting for the total wei...

Embodiment 2

[0043] Nectarine fruit vinegar is prepared from the following raw materials in parts by weight:

[0044] 35 parts of nectarines, 8 parts of apples, 5 parts of grape seeds, 8 parts of honey, 3 parts of corn flour, 20 parts of wheat, 14 parts of white sugar.

[0045] The preparation method of above-mentioned nectarine fruit vinegar, comprises the steps:

[0046] 1) Pretreatment: Soak nectarines and apples in water with corn flour for 8 minutes for the first time, wash them with water for the second and third times, remove the cores of cleaned nectarines and cut them into pieces, and peel and remove the cores of apples , cut into pieces, then add sugar and stir to saccharify nectarine fruit pieces and apple fruit pieces, and mechanically crush grape seeds into powder;

[0047] 2) Enzyme treatment: Add water to the saccharified fruit pieces at a ratio of 1:3 according to the total weight, then add 0.04% cellulase and 0.06% pectinase accounting for the total weight of the fruit pi...

Embodiment 3

[0057] Nectarine fruit vinegar is prepared from the following raw materials in parts by weight:

[0058] 40 parts of nectarines, 10 parts of apples, 6 parts of grape seeds, 10 parts of honey, 4 parts of corn flour, 25 parts of wheat, 16 parts of rock sugar.

[0059] The preparation method of above-mentioned nectarine fruit vinegar, comprises the steps:

[0060] 1) Pretreatment: Soak nectarines and apples in water with corn flour for 10 minutes for the first time, wash them with water for the second and third times, remove the cores of the cleaned nectarines and cut them into pieces, and peel and remove the cores of the apples , cut into pieces, then add sugar and stir to saccharify nectarine fruit pieces and apple fruit pieces, and mechanically crush grape seeds into powder;

[0061] 2) Enzyme treatment: Add water to the saccharified fruit pieces at a ratio of 1:4 according to the total weight, then add 0.05% cellulase and 0.07% pectinase accounting for the total weight of th...

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PUM

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Abstract

The invention discloses a nectarine fruit vinegar and a preparation method thereof. The nectarine fruit vinegar is prepared from nectarine, apple, grape seed, honey, corn flour, wheat and sugar. The preparation method for the nectarine fruit vinegar is simple; the nectarine fruit vinegar not only tastes delicious, but also is nutritious; the nectarine fruit vinegar can effectively improve human immunity, protect teeth and gums and reduce the cholesterol for people having drunk the nectarine fruit vinegar; and the nectarine fruit vinegar is capable of tonifying the brain and blood, tranquilizing the mind, promoting sleeping, maintaining beauty, protecting blood vessels, the digestive system and eyes, etc. According to the invention, the time and the temperature of fermentation are strictly controlled in the process of preparation, so the raw materials can be fully fermented in an optimal environment; and thus, the raw materials are made full use of and waste is avoided.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a nectarine fruit vinegar and a preparation method thereof. technical background [0002] The pH value of vinegar (the value of the acidity and alkalinity of the solution) is 1.5-2.0, which is very close to the pH value of 1.3-1.8 of human stomach acid, and it has the function of regulating the stomach. The sour taste of vinegar can accelerate the secretion of saliva and speed up digestion. Acetic acid and citric acid can penetrate food and have strong bactericidal ability. Studies have shown that vinegar contains high amino acids, which can help inhibit human aging and prevent various senile diseases. Washing your face or taking a bath with vinegar-added water can soften the skin and enhance its vitality. But along with the improvement of people's living standard, more pursuits have been made to the health care efficacy of vinegar, and the vinegar sold on the market can no longe...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04
CPCC12J1/04
Inventor 韦志春
Owner 韦志春
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