Apple orange composite fruit vinegar and preparation process thereof

A preparation process and technology of oranges, applied in the field of apple-orange compound fruit vinegar and its preparation, can solve the problems of sour and astringent taste of apple cider vinegar, and achieve the effects of unique flavor, strong operability, good economic and social benefits

Inactive Publication Date: 2016-12-07
YANCHENG INST OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, most of the fruit vinegars on the market are mainly apple cid

Method used

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  • Apple orange composite fruit vinegar and preparation process thereof
  • Apple orange composite fruit vinegar and preparation process thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] Adopt the preparation technology of following apple-orange compound fruit vinegar to prepare:

[0035] 1. Bacterial solution preparation:

[0036] Yeast liquid preparation: inoculate 100 kg of distilled water with 5% fruit wine yeast, add 1% white sugar for activation for 3 hours.

[0037] Preparation of acetic acid bacteria solution: Inoculate fruit vinegar bacteria with a mass fraction of 8% in 100kg of distilled water, and add white sugar with a mass fraction of 6% to activate for 56 hours.

[0038] 2. Preparation of apple juice and orange juice:

[0039] Preparation of apple juice: select apples, remove diseased and rotten fruits, moldy and rotten fruits, then wash, heat, remove cores, add 0.1% of pulp weight L-ascorbic acid and 0.06% pulp weight of pectinase after beating, and the juice temperature is at 50- Enzymolysis at 55°C for 3.5 hours, filtering, adding equal quality water to the filter residue, beating and squeezing the juice, filtering, and combining the...

Embodiment 2

[0044] Adopt the preparation technology of following apple-orange compound fruit vinegar to prepare:

[0045] 1. Bacterial solution preparation:

[0046] Yeast activation: 100kg of distilled water was inoculated with 4% fruit wine yeast, and 0.5% white sugar was added for activation for 2 hours.

[0047] Activation of acetic acid bacteria: Inoculate fruit vinegar bacteria with a mass fraction of 7% in 100kg of distilled water, and add white granulated sugar with a mass fraction of 5% for activation for 48 hours.

[0048] 2. Preparation of apple juice and orange juice:

[0049] Preparation of apple juice: select apples, remove diseased and rotten fruits, moldy and rotten fruits, then wash, heat, remove cores, add 0.05% of pulp weight L-ascorbic acid and 0.05% pulp weight of pectinase after beating, and the juice temperature is at 50- Enzymolysis at 55°C for 3 hours, filtering, adding water with 80% of the quality of the filter residue to the filter residue, beating and squeez...

Embodiment 3

[0054] Adopt the preparation technology of following apple-orange compound fruit vinegar to prepare:

[0055] 1. Bacterial solution preparation:

[0056] Yeast liquid activation: 100 kg of distilled water was inoculated with 6% fruit wine yeast, and 2% white sugar was added for activation for 4 hours.

[0057] Activation of acetic acid bacteria liquid: inoculate fruit vinegar bacteria with a mass fraction of 9% in 100 kg of distilled water, and add white granulated sugar with a mass fraction of 8% for activation for 72 hours.

[0058] 2. Preparation of apple juice and orange juice:

[0059] Preparation of apple juice: select apples, remove diseased and rotten fruits, and then wash, heat, remove cores, add 0.15% of pulp weight L-ascorbic acid and 0.07% pulp weight of pectinase after beating, and the juice temperature is at 50- Enzymolysis at 55°C for 5 hours, filtering, adding water with a mass of 120% of the filter residue to the filter residue, beating and squeezing the jui...

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Abstract

The invention provides an apple orange composite fruit vinegar and a preparation process thereof. The apple orange composite fruit vinegar is prepared by fermenting the following raw materials in parts by weight: 90 to 110 parts of mixed juice, 0.3 to 0.6 part of saccharomycete liquid, 2 to 3 parts of acetic bacteria liquid and 0 to 8 parts of edible alcohol, wherein the mixed juice is the mixed liquid of apple juice and orange juice with the volume ratio of (7-3):3. The preparation process comprises the steps of mixing the raw materials to obtain raw material liquid and fermenting the raw material liquid at the temperature of 30 to 40 DEG C for 11 to 13 days to obtain the fermented liquid. The preparation process is simple, the fermentation time is short and the operability is high. The apple orange composite fruit vinegar prepared by fermentation is sour, sweet, tasty and refreshing, and has an aromatic flavor, stable quality and good sensory indexes.

Description

technical field [0001] The invention relates to the field of food, in particular to an apple-orange compound fruit vinegar and a preparation process thereof. Background technique [0002] In recent years, with the rise of vinegar drinks and fruit vinegar drinks, the health function of fruit vinegar to human beings has become more and more known. Fruit vinegar is rich in organic acids, such as acetic acid, lactic acid, citric acid, malic acid, succinic acid, etc., which can soften blood vessels, promote the body's absorption of mineral elements, promote the body's metabolism, regulate acid-base balance, and eliminate fatigue. Fruit vinegar is also rich in sugars, minerals, vitamins, etc., which can effectively reduce the body's cholesterol and improve the body's immunity. Most of the fruit vinegars currently on the market are mainly apple cider vinegar, but the taste of apple cider vinegar itself is relatively sour. [0003] Apple belongs to the bulk fruit of Rosaceae. It i...

Claims

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Application Information

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IPC IPC(8): C12J1/04
CPCC12J1/04
Inventor 郑清余晓红彭英云彭斌陆江山
Owner YANCHENG INST OF TECH
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