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Processing method of allium chinense vinegar beverage

The technology of a fruit vinegar beverage and a production method is applied in the directions of preparation of vinegar, food ingredients containing natural extracts, functions of food ingredients, etc. The effect of stable color and unique taste

Inactive Publication Date: 2016-11-09
周兆平
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

"Currently, leeks are mostly processed into canned food, pickled food, etc., and some scholars make beverages from leeks (200510018802.6), but fruit vinegar drinks processed from leeks are not available in the market.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Embodiment 1: a kind of method for making vinegar fruit vinegar beverage, is characterized in that, adopts the following steps:

[0017] A. Juicing of raw materials: select fresh scallions, remove stems and root fibers, grind them into pulp with a beater to obtain scallion slurry, and directly beat the scallions to reduce the loss of nutrients of the scallions;

[0018] B. Ultra-high temperature sterilization: Sterilize the leek head slurry through an ultra-high temperature sterilizer, with a feed temperature of 110°C and a discharge temperature of 50°C;

[0019] C. Alcoholic fermentation: add 0.02kg of dry yeast to 10kg of sterilized feed liquid, activate for 8 minutes, stir evenly, and ferment for 3-5 days;

[0020] D. Acetic acid fermentation: take 10kg of alcohol fermented slurry, adjust the alcohol content of the slurry to 7°, add 0.04kg of acetic acid bacteria, control the temperature at 30°C, and ferment for 10 days. Stir 3 times a day during the fermentation pro...

Embodiment 2

[0027] Embodiment 2: a kind of method for making vinegar fruit vinegar beverage, is characterized in that, adopts the following steps:

[0028] A. Juicing of raw materials: select fresh scallions, remove stems and root fibers, grind them into pulp with a beater to obtain scallion slurry, and directly beat the scallions to reduce the loss of nutrients of the scallions;

[0029] B. Ultra-high temperature sterilization: 8 kg of onion head slurry and 2 kg of black nightshade slurry are evenly mixed, and then sterilized by an ultra-high temperature sterilizer, the feed temperature is 115°C, and the discharge temperature is 45°C;

[0030] C. Alcoholic fermentation: add 0.03kg of dry yeast to 10kg of sterilized feed liquid, activate for 10min, stir evenly, and ferment for 4 days;

[0031] D. Acetic acid fermentation: take 10kg of alcohol fermented slurry, adjust the alcohol content of the slurry to 7.5°, add 0.05kg of acetic acid bacteria, control the temperature at 33°C, and ferment...

Embodiment 3

[0039] A kind of production method of onion fruit vinegar beverage, is characterized in that, adopts following steps:

[0040] A. Raw material juice extraction: select fresh scallions, remove stems and roots, and grind them into pulp with a beater to obtain scallions slurry;

[0041] B. Ultra-high temperature sterilization: Sterilize the leek head slurry through an ultra-high temperature sterilizer, the feed temperature is 110-120°C, and the discharge temperature is 40-50°C;

[0042] C. Alcoholic fermentation: add 0.2-0.4% dry yeast by weight to the sterilized feed liquid, activate for 8-12min, stir evenly, and ferment for 3-5 days;

[0043] D. Acetic acid fermentation: adjust the alcohol degree of the slurry after alcohol fermentation to 7-8°, add 0.4-0.6% acetic acid bacteria by weight to the feed liquid with adjusted alcohol degree, control the temperature at 30-35°C, and ferment for 8-10°C day, stirring 3-4 times a day during the fermentation process;

[0044] E, filtrat...

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PUM

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Abstract

The invention discloses a processing method of an allium chinense vinegar beverage. The allium chinense vinegar beverage is obtained by mixing the following components in parts by weight: 30-35 parts of allium chinense vinegar primary pulp, 8-10 parts of high fructose syrup, 3-5 parts of edible acid, 0.3-0.4 part of essence, 0.2-0.4 part of xanthan gum and 0.08-0.1 part of potassium sorbate. The components are added with water until the sum of the weight parts of the components reaches 100. The allium chinense vinegar primary pulp is processed by the following steps: raw material juicing, ultra-high-temperature sterilizing, alcohol fermentation, acetic fermentation, filtering and sterilizing. The invention provides the vinegar beverage which is abundant in nutrition and tastes unique, nutrient substances of allium chinense are retained fully, the color of the beverage is stable by homogenizing, layered precipitate is avoided, and the allium chinense beverage has health-care effects of facilitating digestion, removing fat, invigorating the spleen and promoting functional activity of the stomach, promoting appetite and the like.

Description

technical field [0001] The invention relates to a method for making a fruit vinegar drink, in particular to a method for making a scallop fruit vinegar drink. Background technique [0002] The scallion is the underground bulb of the perennial herb Liliaceae. The mature scallion is big and thick, white and crystal clear, spicy and tender, and contains sugar, protein, calcium, phosphorus, iron, carotene, vitamin C and other nutrients. It is a good cooking condiment and accompaniment to meals. Dried scallions can be used as medicine to invigorate the stomach, relieve phlegm, and treat chronic gastritis. According to the records of "The Classics": "Xiaotou "cures gold sores and sores, and those who are light-weight will not be hungry and resistant to old age", "cure Shaoyin disease, diarrhea, dysentery, and chest pain, qi, disperse blood, and relieve pregnancy." At present, the onion is mostly processed into canned food, pickled food, etc., and some scholars make beverages fro...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/52A23L29/30C12J1/04
CPCA23L2/02A23L2/52A23V2002/00C12J1/04A23V2250/21A23V2200/32
Inventor 周兆平陶胜
Owner 周兆平
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