Preparation method of mango flavored sugarcane fruit vinegar functional beverage

A sugarcane fruit vinegar, functional technology, applied in the field of food processing, can solve the problem of low value of sugarcane juice, achieve the effects of strong alcohol production capacity, loose fermentation conditions, and easy control of fermentation conditions

Inactive Publication Date: 2016-12-14
GUANGXI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the past, sugarcane juice was mainly used to prepare sucrose, and sugarcane juice was rarely processed, resulting in a low value of sugarcane juice

Method used

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  • Preparation method of mango flavored sugarcane fruit vinegar functional beverage
  • Preparation method of mango flavored sugarcane fruit vinegar functional beverage
  • Preparation method of mango flavored sugarcane fruit vinegar functional beverage

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] The preparation method of the sugarcane fruit vinegar functional beverage of a kind of mango flavor of the first chapter, comprises the steps:

[0035] (1) Preparation of sugarcane juice

[0036] Fresh sugarcane is pressed to obtain sugarcane juice;

[0037] (2) Alcoholic fermentation

[0038] Use sucrose to adjust the sugar content of sugarcane juice to 17-19%, use citric acid and calcium carbonate to adjust the pH value of sugarcane juice to 4.4-4.7, after the adjustment is completed, sterilize under high temperature and high pressure and cool to room temperature, and then insert it under aseptic operation The weight percentage of the fermentation material is 2.5-3.5% of Saccharomyces cerevisiae, and it is placed under the condition of 27-28°C for anaerobic fermentation for 3-4 days to obtain sugarcane fruit wine;

[0039] (3) Acetic acid fermentation

[0040] Use sucrose to regulate the sugar content of sugarcane fruit wine to 5.5~6.5%, use citric acid and calcium...

Embodiment 2

[0213] A preparation method of a mango-flavored sugarcane fruit vinegar functional drink, comprising the steps of:

[0214] (1) Preparation of sugarcane juice

[0215] Fresh sugarcane is pressed to obtain sugarcane juice;

[0216] (2) Alcoholic fermentation

[0217] Use sucrose to adjust the sugar content of sugarcane juice to 19%, use citric acid and calcium carbonate to adjust the pH value of sugarcane juice to 4.7, after the adjustment is completed, sterilize at high temperature and high pressure and cool to room temperature, then insert the fermentation material weight percentage under aseptic operation 3.5% Saccharomyces cerevisiae, placed in anaerobic fermentation at 28°C for 4 days to obtain sugarcane fruit wine;

[0218] (3) Acetic acid fermentation

[0219] Use sucrose to adjust the sugar content of the sugarcane wine to 6.5%, use citric acid and calcium carbonate to adjust the pH value of the sugarcane wine to 5.5, use sterile water and alcohol to adjust the alcoh...

Embodiment 3

[0224] A preparation method of a mango-flavored sugarcane fruit vinegar functional drink, comprising the steps of:

[0225] (1) Preparation of sugarcane juice

[0226] Fresh sugarcane is pressed to obtain sugarcane juice;

[0227] (2) Alcoholic fermentation

[0228] Use sucrose to adjust the sugar content of sugarcane juice to 17%, use citric acid and calcium carbonate to adjust the pH value of sugarcane juice to 4.4, after the adjustment is completed, sterilize at high temperature and high pressure and cool to room temperature, then insert the fermentation material weight percentage under aseptic operation 2.5% Saccharomyces cerevisiae, placed in anaerobic fermentation at 27°C for 3 days to obtain sugarcane fruit wine;

[0229] (3) Acetic acid fermentation

[0230] Use sucrose to adjust the sugar content of sugarcane wine to 5.5%, use citric acid and calcium carbonate to adjust the pH value of sugarcane wine to 5.0, use sterile water and alcohol to adjust the alcohol conte...

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Abstract

The invention provides a preparation method of a mango flavored sugarcane fruit vinegar functional beverage. The preparation method comprises the following steps: preparing sugarcane juice; fermenting the sugarcane juice by alcohol to obtain sugarcane fruit wine; fermenting the sugarcane fruit wine by acetic acid to obtain sugarcane fruit vinegar; blending the following components in percentage by weight: 0.5 percent to 2 percent of the sugarcane fruit vinegar, 8 percent to 13 percent of freshly squeezed mango juice, 6 percent to 10 percent of white granulated sugar, 3.5 percent to 5.5 percent of honey, 5 percent to 10 percent of a mixed decocted solution of folium fructus crataegi, root of gardenia jasminoides, radix astragali seu hedysari, white peony root and radix notoginseng, 0.5 percent to 1 percent of fructus schisandrae chinensis, 0.5 percent to 1 percent of calcium levulinate and 57.5 percent to 76 percent of water, wherein the sum of the weight percent of all the components is 100 percent. The sugarcane fruit vinegar has health-care functions of delaying human ageing, lowering blood pressure, softening blood vessels, reducing cholesterol accumulation, lowering blood glucose and adjusting acid-base balance of cells.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a preparation method of a mango-flavored sugarcane fruit vinegar functional drink. Background technique [0002] Sugarcane is sweet and nutritious, and is known as the best fruit in winter, and it is also called "autumn sugarcane competition ginseng". Sugarcane contains high moisture content, 84% moisture, 0.2g protein, 0.5g fat, 8mg calcium, 4.0mg phosphorus and 1.3mg iron per 100g sugarcane. Sugarcane juice contains a variety of essential amino acids and non-essential amino acids, such as serine, alanine, lysine, asmonic acid, hydroxybutyric acid, etc.; it also contains malic acid, oxalic acid, citric acid, etc., which are beneficial to human metabolism. Organic acids; and vitamin B1, vitamin B2, vitamin B6, vitamin C, etc. necessary to maintain human health. In the past, sugarcane juice was mainly used to prepare sucrose, and sugarcane juice was rarely pr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04C12J1/08A61K36/899A61P39/06A61P9/12A61P3/06A61P3/10C12R1/865C12R1/02A61K35/644
CPCC12J1/04A61K35/644A61K36/22A61K36/258A61K36/481A61K36/71A61K36/734A61K36/744A61K36/79A61K36/899C12J1/08A61K2300/00
Inventor 邓立高李一李凯陆海勤杭方学谢彩锋黄婷婷
Owner GUANGXI UNIV
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