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Coconut vinegar and preparation method thereof

A technology of coconut and coconut meat is applied in the field of coconut vinegar and preparation thereof, and achieves the effects of lowering blood fat, lowering cholesterol and better effect

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] Coconut vinegar is prepared from the following parts by weight:

[0030] 30 parts coconut meat, 6 parts apple, 4 parts grape seed, 6 parts honey, 2 parts corn flour, 15 parts glutinous rice, 12 parts rock sugar.

[0031] The above-mentioned preparation method of coconut vinegar includes the following steps:

[0032] 1) Pretreatment: Soak the apples in water with corn flour for the first time for 5 minutes, and wash the apples with water for the second and third times. Peel, core and cut the cleaned apples, and cut the coconut meat into 2cm lengths. 1cm wide, add sugar and stir to saccharify coconut pulp and apple pulp, and mechanically crush grape seeds into powder;

[0033] 2) Enzyme treatment: add water to the saccharified pulp at a ratio of 1:3 according to the total weight, then add 0.04% cellulase and 0.06% pectinase, which account for the total weight of the fruit mass, and stir evenly. Enzyme at 40°C Solution for 2 hours;

[0034] 3) Fermentation of glutinous rice: Wash ...

Embodiment 2

[0043] Coconut vinegar is prepared from the following parts by weight:

[0044] 35 parts coconut meat, 8 parts apple, 5 parts grape seed, 8 parts honey, 3 parts corn flour, 20 parts glutinous rice, 14 parts white sugar.

[0045] The above-mentioned preparation method of coconut vinegar includes the following steps:

[0046] 1) Pretreatment: Soak the apples in water with corn flour for the first time for 7 minutes, and wash the apples with water for the second and third times. Peel, core and cut the cleaned apples. Cut the coconut meat into 2cm lengths. 1cm wide, add sugar and stir to saccharify coconut pulp and apple pulp, and mechanically crush grape seeds into powder;

[0047] 2) Enzyme treatment: add water to the saccharified pulp at a ratio of 1:4 according to the total weight, then add 0.05% cellulase and 0.07% pectinase, which account for the total weight of the fruit mass, and stir evenly. Enzyme at 43°C Solution for 2.5 hours;

[0048] 3) Fermentation of glutinous rice: Wash t...

Embodiment 3

[0057] Coconut vinegar is prepared from the following parts by weight:

[0058] 40 parts coconut meat, 10 parts apple, 6 parts grape seed, 10 parts honey, 4 parts corn flour, 25 parts glutinous rice, 16 parts rock sugar.

[0059] The above-mentioned preparation method of coconut vinegar includes the following steps:

[0060] 1) Pretreatment: Soak the apples in clean water with corn flour for the first time for 10 minutes, and wash the apples with clean water for the second and third time. Peel, core and cut the cleaned apples. Cut the coconut meat into 2cm lengths. 1cm wide, add sugar and stir to saccharify coconut pulp and apple pulp, and mechanically crush grape seeds into powder;

[0061] 2) Enzyme treatment: add water to the saccharified pulp at a ratio of 1:4 according to the total weight, then add 0.05% cellulase and 0.07% pectinase, which account for the total weight of the fruit mass, and stir evenly. Enzyme at 45°C Solution for 3 hours;

[0062] 3) Fermentation of glutinous r...

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PUM

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Abstract

The invention discloses coconut vinegar and a preparation method thereof; the coconut vinegar is composed of coconut flesh, apple, grape seeds, honey, corn flour, glutinous rice and sugar as raw materials, can effectively reduce cholesterol, and has the multiple health efficacies of tonifying brain and nourishing blood, calming spirit and making sleeping peaceful, clearing liver-heat and removing heat, maintaining beauty and keeping young, invigorating spleen and replenishing qi, dispelling wind-evil, and dispersing toxins. The fermentation time and temperature are strictly controlled in the preparation process, so that the raw materials can be fully fermented in an optimum environment, so as to use the raw materials to the greatest extent and avoid waste.

Description

Technical field [0001] The invention relates to the technical field of food, in particular to a coconut vinegar and a preparation method thereof. technical background [0002] The pH value of vinegar (the value of acidity and alkalinity of the solution) is 1.5 to 2.0, which is very close to the pH value of human stomach acid of 1.3-1.8, and has the function of regulating the intestines and stomach. The sour taste of vinegar can accelerate saliva secretion and accelerate digestion. Acetic acid and citric acid can penetrate food and have a strong sterilization ability. Studies have shown that vinegar contains high levels of amino acids, which can help inhibit human aging and prevent various senile diseases. Washing your face or bathing with vinegar-added water can soften your skin and enhance skin vitality. However, with the improvement of people's living standards, there are more pursuits for the health benefits of vinegar, and the vinegar sold on the market can no longer meet ...

Claims

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Application Information

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IPC IPC(8): C12J1/04
CPCC12J1/04
Inventor 韦志春
Owner 韦志春
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