Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Preparation method for plum-leaf crab vinegar

A production method and crabapple fruit technology are applied in the production field of crabapple fruit vinegar, which can solve the problems that have not yet been seen, and achieve the effects of various eating methods, easy to master, and excellent taste.

Inactive Publication Date: 2016-11-23
安徽智联管理咨询有限公司
View PDF4 Cites 2 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The crabapple fruit vinegar processed from crabapple fruit has not been reported yet

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A kind of preparation method of crabapple fruit vinegar, adopts following steps:

[0018] A. Raw material processing: take ripe crabapple fruit as raw material, remove the crabapple fruit core and impurities, wash and beat the pulp, and directly beat the pulp to avoid the loss of nutrients;

[0019] B, adding sugar: get 8kg of crabapple pulp and 2kg of blackberry pulp, add 1.1kg of fine sugar to the pulp, and mix well;

[0020] C. Alcoholic fermentation: add 0.12kg of active dry yeast to the slurry after adding sugar, and control the temperature at 23°C for 9 days. After the fermentation is over, filter out the juice, add 14% sugar water to the slag, and carry out secondary fermentation. The temperature is controlled at 23°C for 6 days, and the two juices are combined into one tank, and the second fermentation makes the serum of crabapple fruit more completely fermented;

[0021] D. Acetic acid fermentation: adjust the alcohol content of the slurry after alcohol fermen...

Embodiment 2

[0028] A kind of preparation method of crabapple fruit vinegar, adopts following steps:

[0029] A. Raw material processing: take ripe crabapple fruit as raw material, remove the crabapple fruit core and impurities, wash and beat the pulp, and directly beat the pulp to avoid the loss of nutrients;

[0030] B, adding sugar: get 7kg of crabapple pulp, 3kg of mulberry pulp, add 1.2kg of fine granulated sugar to the slurry, mix well;

[0031] C. Alcoholic fermentation: Add 0.16kg of active dry yeast to the slurry after adding sugar, control the temperature at 25°C for 8 days, after the fermentation is over, filter out the juice, add 15% sugar water to the slag, and carry out secondary fermentation. The temperature is controlled at 25°C, and the time is 5 days. The two juices are combined into one tank, and the second fermentation makes the serum of crabapple fruit more completely fermented;

[0032] D. Acetic acid fermentation: adjust the alcohol content of the slurry after alcoh...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a preparation method for plum-leaf crab vinegar. The preparation method is characterized by preparing the plum-leaf crab vinegar according to the following steps: treating raw materials; pulping; sugaring; performing alcoholic fermentation; performing acetic fermentation; allocating; homogenizing; canning and sterilizing. The invention has the beneficial effects that the plum-leaf crab vinegar seasoner rich in nutrition and pure in flavor is supplied, the plum-leaf crab vinegar can be directly eaten and also can be taken as the seasoner, the edible methods are various and the concentrated plum-leaf crab vinegar tastes nice, sour, sweet and fruity and has the effects of improving appetite, promoting digestion, beautifying, and the like.

Description

technical field [0001] The invention relates to a preparation method of fruit vinegar, in particular to a preparation method of crabapple fruit vinegar. Background technique [0002] Begonia fruit, also known as Begonia wood, is an arbor of the order Parieta placenta, Garciniaceae, and Red Pachycarp. Begonia contains a lot of nutrients, such as sugars, multivitamins, organic acids, etc., which can supplement the needs of the human body. Nutrition, improve body function, enhance resistance to disease. Begonia fruit is rich in vitamins, organic acids and tannins, which can help the gastrointestinal tract to digest food, so it can be used to treat indigestion, food accumulation and abdominal distension. Be the crabapple fruit vinegar of raw material processing with crabapple fruit, see relevant report as yet. Contents of the invention [0003] The technical scheme that the present invention solves its technical problem to take is: [0004] A method for making crabapple fru...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04
CPCC12J1/04
Inventor 汪国胜章军鹏林一然
Owner 安徽智联管理咨询有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com