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Amomum tsaoko fruit vinegar brewing method

A kind of Tsaoguo fruit vinegar and Tsaoguo technology, which is applied in the field of edible vinegar brewing technology, can solve problems such as products that have not been seen on the market, and achieve the effect of improving transparency and taste

Inactive Publication Date: 2016-10-26
张俊辉
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

For example, the patent application number 201310106387.4 discloses a kind of Caoguo coffee-flavored rice wine and its preparation method, which not only enriches the category of rice wine, but also expands the processing way of Caoguo. See related product listings

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A brewing method of Tsaoguo fruit vinegar, characterized in that the brewing method adopts the following steps:

[0022] A. Raw material processing: select mature grass fruits that are free from diseases and insect pests, steam the selected grass fruits at a temperature of 120°C, beat the green grass fruits to make grass fruit slurry, and pass the grass fruit slurry through UV sterilization lamp irradiation 2min;

[0023] B. Enzymolysis: Add 0.02 kg of pectinase and 0.006 kg of cellulase to 10 kg of grass fruit slurry, control the temperature at 44 ° C, and control the time for 2 hours. Sterilized by an ultra-high temperature sterilizer, the feed temperature is 120°C, and the discharge temperature is 35°C;

[0024] C. Filtration: Place the sterilized grass fruit pulp in a centrifugal pump to separate the juice residue, set the filter screen of the centrifugal pump to 200 mesh, obtain grass fruit juice and grass fruit residue, and set aside;

[0025] D. Adding sugar: A...

Embodiment 2

[0034] A brewing method of Tsaoguo fruit vinegar, characterized in that the brewing method adopts the following steps:

[0035] A. Raw material processing: select mature grass fruit, wild grapes, and wild dates that are free from diseases and insect pests, take 8 kg of screened grass fruits, 1 kg of wild grapes, and 1 kg of wild dates and mix them evenly to prepare mixed raw materials, and steam them after mixing evenly Finishing, the steam temperature is 125°C, beat the mixed raw materials after finishing to make a mixed slurry, and irradiate the mixed slurry with an ultraviolet sterilizing lamp for 2.5 minutes;

[0036] B. Enzymolysis: Add 0.03kg of pectinase and 0.008kg of cellulase to 10kg of mixed slurry, control the temperature at 46°C, and control the time for 1.5 hours. Sterilized by high temperature sterilizer, the feed temperature is 125°C, and the discharge temperature is 40°C;

[0037] C. Filtration: Put the sterilized mixed slurry in a centrifugal pump to separat...

Embodiment 3

[0047] A brewing method of Tsaoguo fruit vinegar, characterized in that the brewing method adopts the following steps:

[0048] A, raw material processing: select the strawberry, raspberry, snakeberry, fig that are ripe, without damage by diseases and insect pests, get the strawberry that 5kg screens, the raspberry of 2kg, the fig of 2kg, the fig of 1kg mix evenly, make mixed raw material, After mixing evenly, perform steam de-enzyming at a steam temperature of 130°C, beat the mixed raw materials after de-enzyming to make a mixed slurry, and irradiate the mixed slurry through an ultraviolet sterilizing lamp for 3 minutes;

[0049] B. Enzymolysis: Add 0.04kg of pectinase and 0.01kg of cellulase to 10kg of mixed slurry, control the temperature at 48°C, and control the time for 2 hours. Sterilization by the sterilizer, the feed temperature is 130°C, and the discharge temperature is 45°C;

[0050] C. Filtration: Put the sterilized mixed slurry in a centrifugal pump to separate th...

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Abstract

The invention discloses an amomum tsaoko fruit vinegar brewing method, wherein fresh amomum tsaoko is adopted as a raw material, and raw material treatment, enzymolysis, filtration, sugar adding, alcohol fermentation, acetic acid fermentation, press filtration, homogenizing, aging, sterilization, canning and other steps are performed to brew the amomum tsaoko fruit vinegar. According to the present invention, with the steaming deactivating, the astringent taste of the fresh amomum tsaoko can be removed, and the taste of the amomum tsaoko fruit vinegar can be improved; and the composite clarifying agent is adopted to carry out clarifying filtration after the press filtration, such that the transparency of the finished product amomum tsaoko fruit vinegar is improved; and with the aging, the taste of the amomum tsaoko fruit vinegar is improved, and the amomum tsaoko fruit vinegar has health effects of dampness eliminating, spleen strengthening, phlegm removing, appetite increasing, urination promoting, swelling removing and the like so as to further expand the processing utilization approaches of the amomum tsaoko.

Description

[0001] Original application number: 2015102162058. [0002] The filing date of the original case: May 3, 2015. technical field [0003] The invention relates to a brewing process of edible vinegar, in particular to a brewing method of Caoguo fruit vinegar. Background technique [0004] Tsao Guo is the fruit of the genus Cardamom in the ginger family, also known as Tsao Guo Kernel, Tsao Guo Zi, etc. Caoguo is one of the large varieties of medicinal and edible Chinese herbal medicines, and the amount of consumption is greater than that of medicine. Cao Guo has the functions of drying dampness and invigorating the spleen, eliminating phlegm and intercepting malaria. Indications of abdominal fullness, nausea and vomiting, food accumulation malaria embolism. For example, the patent application number 201310106387.4 discloses a kind of Caoguo coffee-flavored rice wine and its preparation method, which not only enriches the category of rice wine, but also expands the processing ...

Claims

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Application Information

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