Method for preparing sugarcane fruit vinegar

A technology of sugarcane fruit vinegar and production method, which are applied in the directions of vinegar preparation, microorganism-based methods, biochemical equipment and methods, etc., can solve the problems of single taste of sugarcane juice, shorten the fermentation time, reduce the intake of sucrose, Speed ​​up the generated effect

Inactive Publication Date: 2017-01-11
广西钱隆投资管理有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The bagasse that has been squeezed out of the juice contains polysaccharides that can inhibit Ehrlich’s carcinoma and sarcoma 180 ...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] The preparation method of sugarcane fruit vinegar comprises the following steps:

[0020] 1) Select fresh sugarcane, clean the sugarcane skin, cut the sugarcane into no more than 30 cm sugarcane, squeeze the sugarcane into sugarcane juice, add enzyme to the sugarcane juice for clarification treatment, and then inactivate the enzyme;

[0021] 2) Using a rotary evaporator to evaporate and concentrate under reduced pressure until the sugar content of the sugarcane juice is 15-25%, to obtain concentrated sugarcane juice;

[0022] 3) Circulate the concentrated sugarcane juice through radiation field irradiation, circulate 3-4 times, move the irradiated concentrated sugarcane juice to the fermenter, and feed SO 2， and adding fermentation liquid, carry out sealed fermentation for 3 days, deflate, and then seal and ferment for 2 days to obtain sugarcane-based wine, adjust the alcohol content of sugarcane-based wine to 8-10%, recycle through radiation field irradiation, cycle 2 ...

Embodiment 2

[0025] The preparation method of sugarcane fruit vinegar comprises the following steps:

[0026] 1) Squeeze sugarcane juice into sugarcane juice after cleaning the sugarcane, squeeze 50kg sugarcane juice, add 0.5kg enzyme of 1% sugarcane juice weight and mix evenly, carry out after clarification treatment, inactivate sugarcane juice and carry out high-speed centrifugation to extract the supernatant, the centrifugation speed is 1000rmp, the enzyme is composed of pectinase and cellulase in a weight ratio of 1:1;

[0027] 2) Put the supernatant into a rotary evaporator, and use a rotary evaporator to evaporate and concentrate under reduced pressure until the sugar content of the sugarcane juice is 15%, and concentrate to obtain concentrated sugarcane juice;

[0028] 3) Circulate the concentrated sugarcane juice through the radiation field for 25 doses of irradiation, cycle 3 times, move the irradiated concentrated sugarcane juice to the fermenter, and feed 10mg / L SO 2， and add...

Embodiment 3

[0031] The preparation method of sugarcane fruit vinegar comprises the following steps:

[0032] 1) Clean the sugarcane and squeeze it into sugarcane juice to obtain 100kg of sugarcane juice, add 1kg of enzyme with 1% sugarcane juice weight and mix evenly. After clarification, the enzyme-inactivated sugarcane juice is subjected to high-speed centrifugation to extract the supernatant, and the centrifugation speed is 1000rmp , the enzyme is composed of pectinase and cellulase in a weight ratio of 1:1;

[0033] 2) Put the supernatant into a rotary evaporator, and use a rotary evaporator to evaporate and concentrate under reduced pressure until the sugar content of the sugarcane juice is 15-25%, and concentrate to obtain concentrated sugarcane juice;

[0034] 3) Circulate the concentrated sugarcane juice through 50 doses of irradiation in the radiation field, circulate 4 times, move the irradiated concentrated sugarcane juice to the fermenter, and feed 20mg / L SO 2， and adding f...

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PUM

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Abstract

The invention discloses a method for preparing a sugarcane fruit vinegar, comprising the following steps of 1, squeezing sugarcane into sugarcane juice; 2, conducting decompressing evaporation to concentrate the sugarcane juice by a rotary evaporator; 3, recurrently irradiating the concentrated sugarcane juice through a radiation field, accessing SO2 and adding fermentation broth into the concentrated sugarcane juice, conducting sealed fermentation to prepare sugarcane base liquor, and adjusting the sugarcane base liquor with the alcohol concentration of 8%-10% to prepare sugarcane fruit wine; and 4, adding concentrated Corsvenor Momordica fruit juice to adjust the sugarcane fruit wine with the sugar content of 8%-10%, adding acetobacter aceti into the sugarcane fruit wine and preparing the sugarcane fruit vinegar after continuing to conduct sealed fermentation for 3-6 days. Before fermentation, the sugarcane juice is recurrently irradiated through the radiation field to sterilize and decompose polysaccharide in the sugarcane juice; the sugar content of the sugarcane fruit juice is adjusted by the concentrated Corsvenor Momordica fruit juice so that the sugarcane fruit vinegar is fermented; by the preparing method, saccharose intake can be reduced, the effect of the Corsvenor Momordica fruit juice is increased and the blood pressure and blood fat reduction effect of the sugarcane fruit vinegar is enhanced.

Description

technical field [0001] The invention relates to the technical field of fruit vinegar production, in particular to a production method of sugarcane fruit vinegar. Background technique [0002] Sugarcane is rich in sugar and water, and also contains various vitamins, fats, proteins, organic acids, calcium, iron and other substances that are very beneficial to human metabolism. It is mainly used for sugar production. The skin is generally purple and green. There are also red and brown, but they are relatively rare; modern medical research shows that sugarcane is rich in sugar and water, in addition, it also contains various vitamins, fats, proteins, organic acids, calcium, iron and other substances that are very beneficial to human metabolism . Sugarcane can not only add sweetness to food, but also provide the nutrients and calories needed by the human body. Contains protein, fat, carbohydrates, calcium, phosphorus, iron, asparagine, aspartic acid, glutamic acid, serine, alan...

Claims

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Application Information

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IPC IPC(8): C12J1/04C12R1/02
CPCC12J1/04
Inventor 黄标黄彬
Owner 广西钱隆投资管理有限公司
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