Elaeagnus conferta vinegar brewing technology

A technology of goat milk fruit and fruit vinegar, which is applied in the preparation of vinegar, medical preparations containing active ingredients, anti-virus agents, etc., to achieve the effects of improving utilization, reducing loss, and balancing nutrients

Inactive Publication Date: 2016-12-14
彭常安
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, goat milk fruit is not only eaten fresh, but also processed into fruit juice, canned food and other products, and goat milk fruit vinegar brewed with goat milk fruit as the main raw material has not yet seen relevant reports and related products on the market

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] A brewing process of goat milk fruit vinegar is characterized in that the following steps are adopted:

[0016] A. Raw material processing: select mature goat’s milk fruit, cranberry, black currant, wild apple without rot and pests, wash and remove dust and other impurities, take 16kg of goat’s milk fruit, 4kg of red berry, 3kg of black currant, 1kg wild apples are evenly mixed to obtain a mixed raw material, and the mixed raw material is squeezed to obtain a mixed fruit juice;

[0017] B. Enzymolysis: Add 0.01kg of pectinase and 0.008kg of cellulase to 20kg of mixed fruit juice, control the temperature at 48°C, and control the time for 3 hours. Sterilized by a high-temperature sterilizer, the feed temperature is 130°C, the discharge temperature is 40°C, and the mixed juice and mixed residue are obtained after filtration;

[0018] C. Alcoholic fermentation: Add 0.06kg of dry yeast and 3kg of glucose to the 10kg of mixed juice after enzymolysis, activate the dry yeast w...

Embodiment 2

[0024] A brewing process of goat milk fruit vinegar is characterized in that the following steps are adopted:

[0025] A. Raw material processing: select mature goat milk fruit, cranberry, black currant, wild apple, apricot, custard apple without rot, diseases and insect pests, after cleaning to remove dust and other impurities, take 20kg goat milk fruit, 5kg red berry, The black currant of 3kg, the wild apple of 2kg, the apricot of 2kg, the custard apple of 2kg are mixed homogeneously, make mixed raw material, and the mixed raw material is squeezed and processed, made mixed fruit juice;

[0026] B. Enzymolysis: Add 0.014kg of pectinase and 0.012kg of cellulase to 20kg of mixed fruit juice, control the temperature at 45°C, and control the time for 4h. Sterilized by a high-temperature sterilizer, the feed temperature is 133°C, the discharge temperature is 48°C, and the mixed juice and mixed residue are obtained after filtration;

[0027] C. Alcoholic fermentation: add 0.08kg o...

Embodiment 3

[0033] A brewing process of goat milk fruit vinegar is characterized in that the following steps are adopted:

[0034] A. Raw material processing: select mature goat's milk fruit, avocado, gooseberry, hairy jujube, leprosy grape, and yellow vine fruit that are ripe and free from diseases and insect pests, and take 8kg of goat's milk fruit, 3kg of avocado, 2kg of gooseberry, and 2kg of wool Jujube leaves, 2kg of leprosy grapes, and 1kg of yellow vine fruit are mixed evenly to prepare mixed raw materials. After the mixed raw materials are cleaned, they are steamed and de-enzymed. The steam temperature is 130°C and the de-enzyming time is 3s. After the de-enzymed mixed raw materials are chopped, put Mass fraction is 0.12% citric acid, 0.06% vitamin C, 0.05% sodium chloride mixed solution, after soaking for 40min, beating is performed to make goat milk fruit slurry;

[0035] B. Enzymolysis: Add 0.012 kg of pectinase and 0.007 kg of cellulase to 10 kg of goat's milk fruit slurry, c...

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PUM

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Abstract

The invention discloses an elaeagnus conferta vinegar brewing technology. Elaeagnus conferta vinegar takes fresh elaeagnus conferta as main raw materials. The elaeagnus conferta vinegar brewing technology includes the steps: performing treatment for the raw materials, performing enzymatic hydrolysis, fermenting by the aid of alcoholic, fermenting by the aid of acetic acid, pressing, filtering, ageing, sterilizing, purify an ultra-filtration membrane, filling a can with the vinegar and the like. According to the brewing technology, the raw materials are directly pulped, the loss of active substances of the raw materials is decreased, enzymatic hydrolysis of serous fluid of the raw materials is achieved by compound enzyme, nutritional ingredients in the raw materials are separated out, the use ratio of the raw materials is increased, juice and sludge in the serous fluid of the raw materials are separated, sludge of the raw materials is added to ferment in the acetic acid fermenting process, waste of the raw materials is decreased, nutrient substances of finished elaeagnus conferta vinegar are more balanced, and the elaeagnus conferta vinegar has the health care functions of relieving cough, relieving asthma, promoting blood circulation, strengthening body, astringing, relieving diarrhea, delaying senescence and the like.

Description

technical field [0001] The invention relates to a brewing process of edible vinegar, in particular to a brewing process of goat milk fruit vinegar. Background technique [0002] Goat's milk fruit is the mature fruit of the perennial evergreen climbing plant of the family Ellenaceae. The mature fruit is bright red to purple red. The fresh fruit is eaten raw, and the edible part accounts for 91%. It is moderately sweet and sour, and has sufficient water. Juicy and non-toxic, it can be eaten fresh or processed into fruit juice, soda, canned food, candied fruit and other foods. According to the measurement: per 100 grams of fresh fruit, goat milk fruit contains 2.45 grams of protein, 90.6 grams of water, 2.3 grams of fat, 5.1 grams of carbohydrates, 1.45 mg of total acid, 20.6 mg of calcium, 57.2 mg of phosphorus, 3.15 mg of carotene, and vitamin B20. 7 mg, Vitamin C 30 mg. At present, goat milk fruit is not only eaten fresh, but also processed into fruit juice, canned food an...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04A61K36/8969A61P11/06A61P11/14A61P39/06A61P1/12
CPCC12J1/04A61K36/185A61K36/33A61K36/42A61K36/428A61K36/44A61K36/47A61K36/72A61K36/8969A61K2300/00
Inventor 彭常安聂瑞平章伟
Owner 彭常安
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