Physalis pubescens fruit vinegar and preparation method thereof

A technology of mushroom and fruit vinegar, which is applied in the field of mushroom fruit vinegar and its preparation, can solve the problems of insufficient utilization of nutrients, short picking period of red mushroom, insufficient flavor of original fruit, etc., and achieve the goal of reducing harmful bacteria Possibility, fruit vinegar liquid plump, pure taste effect

Inactive Publication Date: 2017-05-31
林康
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The picking period of Russula nigrum is short, and its fruit is not easy to store. The market is limited by seasons, and it is difficult for people to taste the fruit of Russula niang all year round.
And the existing processing technology is mainly to process it into preserved fruits, and its nutritional components cannot be fully utilized, and there are shortcomings such as poor fruit mouthfeel and insufficient flavor of the original fruit.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Raw materials: 80kg mushroom, 8kg honey, 30kg lemon, 50kg drinking water and 10kg wine active dry yeast. The preparation method is as follows:

[0021] (1) Raw material processing: select the mushroom fruit with good color and full grains, wash it with clean water on the sieve plate, and squeeze the mushroom fruit into juice with a juicer;

[0022] (2) Primary fermentation: mix the mushroom fruit juice, drinking water and wine active dry yeast, put it in a container and seal it for fermentation for 5 days, keep the temperature of the container at 32°C, and obtain the mushroom fruit fermentation liquid;

[0023] (3) Secondary fermentation: mash lemons into lemon juice, mix with honey evenly, place in a container for sealed fermentation for 3 days, and keep the temperature in the container at 25°C to obtain lemon fermentation liquid;

[0024] (4) Mixed distillation: Mix the mushroom fermented liquid and the lemon fermented liquid evenly, soak for 3 hours, and then put it ...

Embodiment 2

[0028] Raw materials: 120kg mushroom, 12kg honey, 40kg lemon, 60kg drinking water and 15kg wine active dry yeast. The preparation method is as follows:

[0029] (1) Raw material processing: select the mushroom fruit with good color and full grains, wash it with clean water on the sieve plate, and squeeze the mushroom fruit into juice with a juicer;

[0030] (2) Primary fermentation: Mix the mushroom juice, drinking water and wine active dry yeast, put it in a container and seal it for fermentation for 10 days, keep the temperature of the container at 38°C, and obtain the mushroom fruit fermentation liquid;

[0031] (3) Secondary fermentation: mash the lemons into lemon juice, mix it with honey evenly, put it in a container and seal it for fermentation for 5 days, keep the temperature in the container at 30°C to get the lemon fermentation liquid;

[0032] (4) Mixed distillation: Mix the mushroom fermented liquid and the lemon fermented liquid evenly, soak for 6 hours, and then ...

Embodiment 3

[0036] Raw materials: mushroom mother 100kg, honey 10kg, lemon 35kg, drinking water 55kg and wine active dry yeast 13kg, the preparation method is as follows:

[0037] (1) Raw material processing: select the mushroom fruit with good color and full grains, wash it with clean water on the sieve plate, and squeeze the mushroom fruit into juice with a juicer;

[0038] (2) Primary fermentation: mix the mushroom fruit juice, drinking water and wine active dry yeast, put it in a container and seal it for fermentation for 8 days, keep the temperature of the container at 35°C, and obtain the mushroom fruit fermentation liquid;

[0039] (3) Secondary fermentation: mash lemons into lemon juice, mix with honey evenly, place in a container for sealed fermentation for 4 days, keep the temperature in the container at 28°C, and obtain lemon fermentation liquid;

[0040] (4) Mixed distillation: Mix the mushroom fermented liquid and the lemon fermented liquid evenly, soak for 5 hours, and then ...

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PUM

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Abstract

The invention provides physalis pubescens fruit vinegar and a preparation method thereof and belongs to the technical field of food processing and biological fermentation. The physalis pubescens fruit vinegar is prepared from the following raw materials in parts by weight: 80 to 120 parts of physalis pubescens, 8 to 12 parts of honey, 30 to 40 parts of lemon, 50 to 60 parts of drinking water and 10 to 15 parts of grape wine active dry yeast. The preparation method comprises the following preparation steps: cleaning physalis pubescens fruits and pressing the physalis pubescens fruits into fruit juice; then carrying out mixed fermentation on the juice, the drinking water and the grape wine active dry yeast; mashing the lemon into juice and carrying out mixed fermentation on the juice and the honey; distilling the two substances, blending, sterilizing and packaging to obtain a finished product. The physalis pubescens fruit vinegar prepared by the preparation method disclosed by the invention retains original characteristics of mellowness and fragrance of the physalis pubescens fruits and has the characteristics of full fruit vinegar liquid, high color and luster transparency and pure mouth feel.

Description

technical field [0001] The invention belongs to the technical field of food processing and biological fermentation, and in particular relates to mushroom vinegar and a preparation method thereof. Background technique [0002] Girl fruit, also known as brocade lantern, Latin scientific name Calyx seu Fructus Physali. It is a perennial herb of the Solanaceae plant, also known as red girl fruit, brocade lantern, medicinal fruit, and has the functions of clearing away heat and detoxifying, antitussive and diuretic. It is a pure natural, high-nutrition green fruit. Fresh golden fruit tastes crisp and has a refreshing and sweet aftertaste. In addition to the nutritional value beneficial to the human body such as amino acids, vitamins, and trace elements contained in ordinary fruits, the fresh fruit of Gu Niang also has certain health care medicinal value. Guniang fruit jam contains a large amount of unsaturated fatty acids such as oleic acid and linoleic acid, so it has health c...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/00
CPCC12J1/00
Inventor 林康
Owner 林康
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