Fruit vinegar and preparation method thereof

A technology for fruit vinegar and mango, which is applied in the preparation of vinegar, pharmaceutical formulations, medical preparations containing active ingredients, etc., can solve the problems of inappropriate raw material ingredients, single nutrition of fruit vinegar, influence on the flavor of fruit vinegar, etc., and achieve increased appetite. , nutrient-rich, enhance the effect of health care

Inactive Publication Date: 2016-11-09
印江土家族苗族自治县宏杨食品有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

But the production of fruit vinegar in the prior art, because the raw material composition of its selection is inappropriate, causes the nutrition of the fruit vinegar obtained singl...

Method used

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  • Fruit vinegar and preparation method thereof

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Experimental program
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Effect test

Embodiment 1

[0023] A kind of fruit vinegar, its raw material composition by weight is 80kg of papaya, 80kg of green jujube, 80kg of persimmon, 80kg of Sydney, 100kg of cucumber, 80kg of lemon, 100kg of mango, 80kg of pomegranate, 10kg of lily, 50kg of cucumber, 20kg of rock sugar.

[0024] The preparation method of above-mentioned fruit vinegar comprises the following steps:

[0025] (1) After cleaning the raw materials and removing the nucleated raw materials, mixing and beating all the raw materials to obtain a slurry;

[0026] (2) Add the vinegar koji that accounts for 20% of the slurry quality in the slurry, and add the water of 40% of the slurry quality, stir evenly, and pack into a porcelain altar, seal, bury in the ground 2-2.5m deep, ferment At least 3 months to get semi-finished products;

[0027] (3) Pass the semi-finished product through a 200-mesh sieve and filter out the residue, then sterilize it and fill it.

Embodiment 2

[0029] Preparation method is with embodiment 1;

[0030] A kind of fruit vinegar, its raw material composition by weight is 120kg of papaya, 120kg of green jujube, 120kg of dried persimmon, 120kg of pear, 140kg of cucumber, 120kg of lemon, 140kg of mango, 120kg of pomegranate, 30kg of lily, 70kg of cucumber, 40kg of rock sugar. Described raw material composition also comprises Angelica sinensis, is 15kg by weight.

Embodiment 3

[0032] Preparation method is with embodiment 1;

[0033] A kind of fruit vinegar, its raw material composition by weight is 100kg of papaya, 100kg of green jujube, 100kg of dried persimmon, 100kg of pear, 120kg of cucumber, 100kg of lemon, 120kg of mango, 100kg of pomegranate, 20kg of lily, 60kg of cucumber, 30kg of rock sugar. Described raw material composition also comprises Angelica sinensis, is 25kg by weight. The raw material composition also includes Sophora flavescens, which is 30kg by weight.

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Abstract

The invention relates to the technical field of fruit vinegar, and particularly relates to fruit vinegar and a preparation method thereof. The fruit vinegar is prepared by adopting various fruits, such as papaya, jujubes, lemons, mangos, pomegranates and green cucumbers, so that the fruit vinegar is rich in nutrients; moreover, the taste of the fruit vinegar is improved, and the prepared fruit vinegar is bright red, strong in fruit fragrance, moderate in acidity and rich in nutrients and has the functions of invigorating the stomach and promoting digestion; and the physical-chemical indexes and microorganism indexes of the obtained fruit vinegar are better than those of GB2719-2003, specifically, the content of soluble solids detected by adopting refractometry at 20 DEG C is more than 4 percent, the content of total acids is more than 0.4 g/100mL on the basis of acetic acid, the content of free amino acid is more than 286 mg/100mL, and the content of nonvolatile acid is more than 0.68g/100mL on the basis of lactic acid.

Description

technical field [0001] The invention relates to the technical field of fruit vinegar, in particular to fruit vinegar and a preparation method thereof. Background technique [0002] Fruit vinegar is a kind of vinegar prepared by fermenting whole fruit or fruit juice as the main raw material; compared with traditional grain vinegar, it has richer nutrients and contains various organic acids, amino acids, vitamins and biologically active substances , and the taste is refreshing and the flavor is strong. [0003] At present, most edible vinegars sold on the market are rice vinegar made from grains or wine vinegar products made from alcohol. There are relatively few fruit vinegar products made from fruits, and most of them are apple vinegar. The vitamin C in fruit vinegar can prevent the formation of nitrite, and the pectin in it can prevent the increase of cholesterol and lower blood sugar; and it also contains polyphenols, which have antioxidant properties, scavenge free radic...

Claims

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Application Information

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IPC IPC(8): C12J1/04A61K36/8967A61P1/14
CPCC12J1/04A61K36/185A61K36/22A61K36/232A61K36/42A61K36/44A61K36/489A61K36/725A61K36/73A61K36/732A61K36/752A61K36/8967A61K2300/00
Inventor 卢宏杨志贤
Owner 印江土家族苗族自治县宏杨食品有限公司
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