Brewing method of averrhoa carambola L. and benincasa hispida (Thunb.) Cogn. var. chieh-qua Ho vinegar

A technology for vinegar and zucchini of carambola, which is applied in the field of fruit vinegar brewing, can solve the problems of short ripening period, thin and juicy rind of zucchini, waste of resources and the like, and achieves a long preservation period, rich nutrition and convenient consumption. Effect

Inactive Publication Date: 2016-12-07
余芳
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Carambola and zucchini are thin and juicy, have a short ripening cycle, are difficult to transport and store, and are prone to rot, resulting in a waste of resources
At present, carambola and zucchini are only processed and eaten as fruits or ingredients, but there are few types of processed products, and there are defects that the types of products are not rich.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Embodiment 1: a kind of brewing method of carambola zucchini vinegar is characterized in that, described brewing method adopts the following steps:

[0018] a. Raw material processing: take fresh, non-rotten and mildewed carambola, zucchini, black pudding, and Jiabao fruit as raw materials, wash and remove impurities, take 10kg of carambola, 6kg of zucchini, 3kg of black pudding, 2kg The Jiabao fruit is mixed and cut into pieces to obtain a mixed raw material, adding 5kg of concentration to the mixed raw material is an 80% apple juice solution, stirring evenly and beating to obtain a raw material slurry;

[0019] b. Sterilized enzymatic hydrolysis: 20kg of raw material slurry is sterilized by an ultra-high temperature sterilizer, the feed temperature is 125°C, and the discharge temperature is 48°C. After sterilization, 0.2kg of pectinase and 0.3kg of pectinase are added to the raw material slurry. For cellulase, the enzymolysis temperature is controlled at 46°C, and the...

Embodiment 2

[0026] Embodiment 2: a kind of brewing method of carambola zucchini vinegar, is characterized in that, described brewing method adopts the following steps:

[0027] a. Raw material processing: Take fresh, non-rotten and mildewed carambola, zucchini, mountain grape, calcium fruit, and mountain eggplant as raw materials, wash and remove impurities, take 13kg of carambola, 7kg of zucchini, 3kg of mountain grape, and 2kg of calcium Eggplant fruit, 2kg are mixed and cut into pieces to obtain a mixed raw material. Adding 5 kg of concentration to the mixed raw material is 6% sodium ascorbate solution, 3 kg of burdock juice, and 2 kg of kudzu root juice. Stir evenly and make an oar to obtain a raw material slurry ;

[0028] b. Sterilized enzymatic hydrolysis: 20kg of raw material slurry is sterilized by an ultra-high temperature sterilizer, the feed temperature is 128°C, and the discharge temperature is 45°C. After sterilization, 0.3kg of pectinase and 0.35kg of pectinase are added to...

Embodiment 3

[0035] Embodiment 3: a kind of brewing method of carambola zucchini vinegar is characterized in that, described brewing method adopts the following steps:

[0036] a. Raw material processing: take fresh, non-rotten carambola, zucchini, goat's milk fruit, crutches, sand pear as raw materials, wash and remove impurities, take 15kg of carambola, 8kg of zucchini, 4kg of goat's milk, 2kg of jujube and 1kg of sand pear are mixed and cut into pieces to obtain a mixed raw material, and 6 kg of vitamin C solution with a concentration of 8% is added to the mixed raw material, stirred evenly, and beaten to obtain a raw material slurry;

[0037] b. Sterilized enzymatic hydrolysis: 20kg of raw material slurry is sterilized by an ultra-high temperature sterilizer, the feed temperature is 130°C, and the discharge temperature is 52°C. After sterilization, 0.4kg of pectinase and 0.25kg of pectinase are added to the raw material slurry. For cellulase, the enzymolysis temperature is controlled a...

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PUM

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Abstract

The invention provides a brewing method of averrhoa carambola L. and benincasa hispida (Thunb.) Cogn. var. chieh-qua Ho vinegar. The averrhoa carambola L. and benincasa hispida (Thunb.) Cogn. var. chieh-qua Ho vinegar takes fresh and ripe averrhoa carambola L. and benincasa hispida (Thunb.) Cogn. var. chieh-qua Ho as the main raw materials and is brewed through raw material treatment, sterilization, enzymolysis, sugaring, low-temperature alcoholic fermentation, acetic fermentation, filtration, homogenization, sterilization, canning and the like. The made averrhoa carambola L. and benincasa hispida (Thunb.) Cogn. var. chieh-qua Ho vinegar is superior to table vinegar brewed by taking grain as the raw material in the aspects of nutritional value, inner ingredients, taste and the like, the original flavors of averrhoa carambola L. and benincasa hispida (Thunb.) Cogn. var. chieh-qua Ho are kept, the vinegar is sour, sweet and delicious, the quality is high, nutrients are rich, the nutritional value and economic value of averrhoa carambola L. and benincasa hispida (Thunb.) Cogn. var. chieh-qua Ho are increased, the product types of averrhoa carambola L. and benincasa hispida (Thunb.) Cogn. var. chieh-qua Ho are enriched, and the effects of expelling the wind, promoting diuresis, promoting the production of body fluid to relieve thirst, regulating the middle warmer, helping digestion, clearing heat and summer-heat, eliminating toxicity and inducing diuresis are achieved.

Description

technical field [0001] The invention relates to a method for brewing fruit vinegar, in particular to a method for brewing carambola and melon vinegar. Background technique [0002] Carambola, also known as Wulianzi, carambola, carambola, etc., is the fruit of the evergreen small tree carambola of the family Oxaliaceae Carambola. Taste sour, sweet, neutral in nature. "Lingnan Herbal Collection" records: "Quiet thirst and relieve troubles, remove heat, facilitate urination, eliminate mouth rot in children, and treat snakebite." According to the measurement, every 100 grams of carambola pulp contains 92.5 grams of water, 0.6 grams of protein, and 0.6 grams of fat. 0.1 g, fiber 1.1 g, carbohydrate 5.3 g, ash 0.4 g, carotene 20 micrograms, thiamine 0.01 mg, riboflavin 0.05 mg, niacin 1.0 mg, ascorbic acid 7 mg, potassium 126 mg, sodium 0.7 mg, Calcium 3 mg, magnesium 6 mg, iron 0.6 mg, zinc 0.5 mg, phosphorus 27 mg, selenium 0.84 micrograms. It has the effects of stopping blee...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04
Inventor 余芳许凌凌张红
Owner 余芳
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