Baked apple vinegar drink and production method thereof

A fruit vinegar drink and apple technology, which is applied in the preparation of vinegar, food ingredients containing yeast, food ingredients containing gas, etc., can solve the problems of taste, flavor, nutrition and function to be improved, and achieve improved product flavor, high resistance Oxidation activity, reduction process effect

Active Publication Date: 2017-06-30
TIANJIN UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

And apple cider vinegar and apple cider vinegar beverage mouthfeel, local flavor, nutrition and function on the market still need to be improved

Method used

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  • Baked apple vinegar drink and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] A roasted apple cider vinegar and a beverage preparation method thereof, comprising the following steps:

[0036] Step 1, cleaning and slicing: select apples that are free from diseases, pests and rot, rinse the surface and dry them, then slice them into 0.3cm thick slices, and apply honey on both sides of the apple slices while slicing;

[0037] Step 2, baking: put the apple slices obtained above into an oven for baking, the baking temperature is 110° C. and maintain for 120 minutes to obtain baked apple slices;

[0038] Step 3, moistening and beating: add 2kg of pure water to each 1kg of baked apple slices, soak for 30 minutes, and then beat the soaked baked apple slices with a beater together with the soaking liquid to get baked apple pulp, and half of the baked apples After the pulp is centrifuged and clarified, roasted apple juice and pomace are obtained, and the pomace is added to the other half of the roasted apple pulp, stirred evenly, and the sugar content of t...

Embodiment 2

[0049] A roasted apple cider vinegar and a beverage preparation method thereof, comprising the following steps:

[0050] Step 1, cleaning and slicing: select apples that are free from pests and rot, rinse the surface and dry them, then slice them into 0.5cm thick slices, and apply honey on both sides of the apple slices while slicing;

[0051] Step 2, baking: putting the apple slices obtained above into an oven for baking at 180°C for 70 minutes to obtain baked apple slices;

[0052] Step 3, moistening and beating: add 3kg of pure water to every 1kg of baked apple slices, soak for 20 minutes, beat the soaked baked apple slices with a beater to obtain baked apple pulp, centrifuge and clarify a part of the baked apple pulp to obtain Roasted apple juice and pomace, adding the pomace to another part of the roasted apple pulp, stirring evenly and adjusting the sugar content of the roasted apple pulp to 12°Brix, pH4±0.1, to obtain the roasted apple pulp mash;

[0053] Step 4, aroma...

Embodiment 3

[0061] A roasted apple cider vinegar and a beverage preparation method thereof, comprising the following steps:

[0062] Step 1, cleaning and slicing: select apples that are free from pests and rot, rinse the surface and dry them, then slice them into 0.8cm thick slices, and apply honey on both sides of the apple slices while slicing;

[0063] Step 2, baking: putting the apple slices obtained above into an oven for baking at 250°C for 10 minutes to obtain baked apple slices;

[0064] Step 3, moistening and beating: add 5kg of pure water to each 1kg of baked apple slices, soak for 10 minutes, beat the soaked baked apple slices with a beater to obtain baked apple pulp, centrifuge and clarify a part of the baked apple pulp to obtain Roasted apple juice and pomace, adding the pomace to another part of the roasted apple pulp, stirring evenly and adjusting the sugar content of the roasted apple pulp to 14°Brix, pH4±0.1, to obtain the roasted apple pulp mash;

[0065] Step 4, aroma-...

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Abstract

The invention relates to baked apple vinegar drink and a preparation method thereof. The preparation method comprises the following steps: cleaning and slicing of an apple, baking, moistening and pulping, aroma-enhancing mixed fermentation, alcohol fermentation, acetic fermentation, filtering, blending and sterilization and filling. According to the aroma-enhancing mixed fermentation, lactobacillus helveticus and aroma-producing active dry yeast (aroma-producing ADY) are adopted in sequence for co-fermentation, thereby producing various esters in which the content of ethyl lactate is the highest, lactic acid and lactic acid bacteria exopolysaccharide; during blending, aroma-enhancing fermented liquid is directly added, thereby effectively improving the flavor of a final product and adding nutrition and functions of the product. Furthermore, by baking treatment for the apple, small-molecular substances with higher activity are produced, absorption is promoted, and the health effect is enhanced; meanwhile, during baking treatment, special aroma substances and melanoidins are produced under the Maillard reaction, so that the flavor of the product is added, and the product function is enhanced. The final product contains rich high-activity small molecules and various functional components, has mellow fragrance, is moderate in sourness and sweetness, has a unique flavor and can meet the requirements of customers for the taste and health protection.

Description

technical field [0001] The invention belongs to the technical field of fruit vinegar beverage processing, and in particular relates to a baked apple fruit vinegar beverage and a preparation method thereof. Background technique [0002] With the development of food science and the improvement of people's living standards, fruit vinegar, as a healthy product, has attracted more and more attention in the status of condiment and beverage industries, and its demand is also constantly increasing. And apple cider vinegar and apple cider vinegar beverage mouthfeel, local flavor, nutrition and function on the market still need to be improved. [0003] Apples are rich in nutrients, rich in pectin, cellulose, hemicellulose, lignin and other ingredients. Among them, pectin is a kind of polysaccharide polymer, and its main structure is polygalacturonic acid chain connected by α-1,4-glucosidic bonds. Pectin will decompose at high temperature, and its molecular weight becomes smaller to ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/52A23L2/84A23L2/54A23L33/125C12J1/08
CPCA23L2/02A23L2/52A23L2/54A23L2/84C12J1/08A23V2002/00A23V2400/147A23V2200/30A23V2250/51A23V2300/24A23V2250/76A23V2250/6422A23V2250/16A23V2250/1614A23V2250/032A23V2250/11
Inventor 郑宇王敏宋佳谢晓林张祥龙程程申雁冰
Owner TIANJIN UNIV OF SCI & TECH
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