Dandelion apple cider vinegar and preparation method thereof

Abstract

The invention discloses a dandelion apple cider vinegar and a preparation method thereof, and belongs to the technical field of biological engineering; the dandelion apple cider vinegar is prepared through the following steps: using preserved apple processing by-product as a raw material, fermenting to obtain the apple cider vinegar, mixing the apple cider vinegar with the dandelion in the volume ratio of the apple cider vinegar to dandelion juice of 10-15: 3-5, adding honey and white granulated sugar to prepare the dandelion apple cider vinegar, wherein the honey occupies 4%-8% of the total mass of the dandelion apple cider vinegar, and the white granulated sugar occupies 6%-10% of the total mass of the dandelion apple cider vinegar; the preparation method comprises the following steps: preparing the dandelion juice, fermenting and preparing the apple fruit wine, fermenting and preparing the apple cider vinegar, blending, filtering, sterilizing and filling. The apple waste and waste sugar liquor produced in the preserved apple processing are used for fermenting to prepare the apple cider vinegar, the waste is turned into the wealth, the cost is lowered, the resource is saved, and environment pollution is reduced. The dandelion apple cider vinegar disclosed by the invention contains multivitamin, minerals, flavonoid active substance and other nutritional substances, and has the obvious effects of being antioxidative, bacteriostatic, and capable of reducing blood fat and reducing blood sugar.

Description

Technical field

[0001] The invention relates to a dandelion apple cider vinegar and a preparation method thereof, belonging to the technical field of biological engineering. Background technique

[0002] Apple cider vinegar is an important direction in the deep processing of apples. It is an acidic health-care condiment with rich nutrition and excellent flavor, which is made from apples through alcohol fermentation and acetic acid fermentation. It has the typical flavor and taste of apples; And nutrition are higher than ordinary vinegar, the produced acetic acid beverage can be consumed directly. The commercial development of fruit vinegar products began in the late 1980s. With the continuous excavation and discovery of the nutritional and health benefits of fruit vinegar, consumers have gradually recognized and begun to accept fruit vinegar products, and there is now a certain market. Apple cider vinegar has become an important member of the fruit vinegar family due to its rich...

Examples

Embodiment 1

[0035] A preparation method of dandelion apple cider vinegar is characterized in that it comprises the following steps:

[0036] A. Preparation of dandelion juice:

[0037] a. Material selection and crushing: select dry dandelion products without impurities, mildew and deterioration, and crush them with a crusher;

[0038] b. Extraction: Take crushed dandelion as raw material, add 1% dandelion mass cellulase, add 95% ethanol solvent 10 times the mass of dandelion, ultrasonic power 200W, frequency 80Hz, 75℃ for extraction, extraction 45min, extraction 2 Second, filter, evaporate the ethanol in the filtrate completely, dissolve it with a ratio of material to water of 1:10 to prepare a dandelion extract, and combine the extracts;

[0039] B. Fermentation to prepare apple cider vinegar by using the apple peel residue and waste sugar liquid produced during the processing of apple preserves as raw materials:

[0040] a. Fermentation preparation of apple cider:

[0041] Mix 1 part of the skin ...

Embodiment 2

[0053] A preparation method of dandelion apple cider vinegar is characterized in that it comprises the following steps:

[0054] A. Preparation of dandelion juice:

[0055] a. Material selection and crushing: select dry dandelion products without impurities, mildew and deterioration, and crush them with a crusher;

[0056] b. Extraction: Take crushed dandelion as raw material, add 1.2% cellulase, add 10 times 90% ethanol solvent, ultrasonic power 200W, frequency 80Hz, 80℃ for extraction, extract 40min, extract 2 times, filter, The ethanol in the filtrate is completely volatilized, and the dandelion extract is prepared by dissolving it with a ratio of material to water of 1:15, and the extracts are combined;

[0057] B. Fermentation to prepare apple cider vinegar by using the apple peel residue and waste sugar liquid produced during the processing of apple preserves as raw materials:

[0058] a. Fermentation preparation of apple cider:

[0059] Mix 1 part of skin dregs and 2 parts of dri...

Embodiment 3

[0071] A preparation method of dandelion apple cider vinegar is characterized in that it comprises the following steps:

[0072] A. Preparation of dandelion juice:

[0073] a. Material selection and crushing: select dry dandelion products without impurities, mildew and deterioration, and crush them with a crusher;

[0074] b. Extraction: Take crushed dandelion as raw material, add 2% cellulase, add 10 times of 95% ethanol solvent, ultrasonic power 200W, frequency 80Hz, 85℃ for extraction, extract 50min, extract 3 times, filter, The ethanol in the filtrate is completely volatilized, and the dandelion extract is prepared by dissolving it in a ratio of material to water at 1:25, and the extracts are combined;

[0075] B. Fermentation to prepare apple cider vinegar by using the apple peel residue and waste sugar liquid produced during the processing of apple preserves as raw materials:

[0076] a. Fermentation preparation of apple cider:

[0077] Mix 1 part of skin dregs and 3 parts of drin...

Technical field

[0001] The invention relates to a dandelion apple cider vinegar and a preparation method thereof, belonging to the technical field of biological engineering. Background technique

[0002] Apple cider vinegar is an important direction in the deep processing of apples. It is an acidic health-care condiment with rich nutrition and excellent flavor, which is made from apples through alcohol fermentation and acetic acid fermentation. It has the typical flavor and taste of apples; And nutrition are higher than ordinary vinegar, the produced acetic acid beverage can be consumed directly. The commercial development of fruit vinegar products began in the late 1980s. With the continuous excavation and discovery of the nutritional and health benefits of fruit vinegar, consumers have gradually recognized and begun to accept fruit vinegar products, and there is now a certain market. Apple cider vinegar has become an important member of the fruit vinegar family due to its rich...

Examples

Embodiment 1

[0035] A preparation method of dandelion apple cider vinegar is characterized in that it comprises the following steps:

[0036] A. Preparation of dandelion juice:

[0037] a. Material selection and crushing: select dry dandelion products without impurities, mildew and deterioration, and crush them with a crusher;

[0038] b. Extraction: Take crushed dandelion as raw material, add 1% dandelion mass cellulase, add 95% ethanol solvent 10 times the mass of dandelion, ultrasonic power 200W, frequency 80Hz, 75℃ for extraction, extraction 45min, extraction 2 Second, filter, evaporate the ethanol in the filtrate completely, dissolve it with a ratio of material to water of 1:10 to prepare a dandelion extract, and combine the extracts;

[0039] B. Fermentation to prepare apple cider vinegar by using the apple peel residue and waste sugar liquid produced during the processing of apple preserves as raw materials:

[0040] a. Fermentation preparation of apple cider:

[0041] Mix 1 part of the skin ...

Embodiment 2

[0053] A preparation method of dandelion apple cider vinegar is characterized in that it comprises the following steps:

[0054] A. Preparation of dandelion juice:

[0055] a. Material selection and crushing: select dry dandelion products without impurities, mildew and deterioration, and crush them with a crusher;

[0056] b. Extraction: Take crushed dandelion as raw material, add 1.2% cellulase, add 10 times 90% ethanol solvent, ultrasonic power 200W, frequency 80Hz, 80℃ for extraction, extract 40min, extract 2 times, filter, The ethanol in the filtrate is completely volatilized, and the dandelion extract is prepared by dissolving it with a ratio of material to water of 1:15, and the extracts are combined;

[0057] B. Fermentation to prepare apple cider vinegar by using the apple peel residue and waste sugar liquid produced during the processing of apple preserves as raw materials:

[0058] a. Fermentation preparation of apple cider:

[0059] Mix 1 part of skin dregs and 2 parts of dri...

Embodiment 3

[0071] A preparation method of dandelion apple cider vinegar is characterized in that it comprises the following steps:

[0072] A. Preparation of dandelion juice:

[0073] a. Material selection and crushing: select dry dandelion products without impurities, mildew and deterioration, and crush them with a crusher;

[0074] b. Extraction: Take crushed dandelion as raw material, add 2% cellulase, add 10 times of 95% ethanol solvent, ultrasonic power 200W, frequency 80Hz, 85℃ for extraction, extract 50min, extract 3 times, filter, The ethanol in the filtrate is completely volatilized, and the dandelion extract is prepared by dissolving it in a ratio of material to water at 1:25, and the extracts are combined;

[0075] B. Fermentation to prepare apple cider vinegar by using the apple peel residue and waste sugar liquid produced during the processing of apple preserves as raw materials:

[0076] a. Fermentation preparation of apple cider:

[0077] Mix 1 part of skin dregs and 3 parts of drin...