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Method for making mango peel vinegar

A technology of mango peel and fruit vinegar, which is applied in the preparation of vinegar, medical preparations containing active ingredients, pharmaceutical formulations, etc., can solve the problems of few types of fruit vinegar, etc., so as to improve the taste, golden and bright color, and improve sleep quality. Effect

Inactive Publication Date: 2017-07-21
王耿文
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the comprehensive development and utilization of mango peel is less. Judging from the nutritional components and rich aroma of mango peel, mango peel can be used to make fruit vinegar, but there are few types of mango peel vinegar at present, and mango peel fruit vinegar with health benefits less

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A preparation method of mango peel fruit vinegar, comprising the following steps:

[0029] (1) Wash the fresh mango skin without decay, put it in hot water at 80°C for 1 minute, then cool it in cold water, grind the cooled mango skin into pulp, add to the juice 6% by weight of fruit wine yeast and 3% of fat-producing yeast, sealed and fermented at 26°C until the sugar content is 12g / L to obtain a primary fermented mash;

[0030] (2) Add 3% glucose oxidizing bacteria to the primary fermentation mash, seal and ferment for 14 days at 30°C, centrifuge for 30 minutes at a speed of 3500r / min, take the supernatant, and add chitosan to the supernatant Mix the sugar evenly, add chitosan in an amount of 0.5g / L, clarify at 40°C for 2 hours, centrifuge at a speed of 3500r / min for 15 minutes, take the supernatant to obtain mango peel raw vinegar;

[0031] (3) Mix and grind 9 parts of ginkgo leaves, 6 parts of jujube seed, 4 parts of night vine, 10 parts of longan meat and 7 parts o...

Embodiment 2

[0035] A preparation method of mango peel fruit vinegar, comprising the following steps:

[0036] (1) Wash the fresh mango skin without rot, put it in hot water at 90°C for 2 minutes, put it in cold water to cool, grind the cooled mango skin into pulp, add to the juice 9% by weight of fruit wine yeast and 5% of fat-producing yeast, sealed and fermented at 28°C until the sugar content is 14g / L to obtain a primary fermented mash;

[0037] (2) Add 5% glucose oxidizing bacteria to the primary fermentation mash, seal and ferment for 16 days at 33°C, centrifuge at 4000r / min for 20 minutes, take the supernatant, and add chitosan to the supernatant Mix the sugar evenly, add chitosan in an amount of 1g / L, clarify at 50°C for 4 hours, centrifuge at a speed of 4000r / min for 10 minutes, take the supernatant to obtain mango peel raw vinegar;

[0038] (3) Mix 11 parts of Ginkgo biloba leaves, 8 parts of Suanzaoren, 8 parts of Yejiao, 14 parts of longan meat and 9 parts of polygala into a p...

Embodiment 3

[0042] A preparation method of mango peel fruit vinegar, comprising the following steps:

[0043] (1) Wash the fresh mango skin without decay, put it in hot water at 85°C for 1.5 minutes, and then cool it in cold water. Grind the cooled mango skin into pulp, and add it to the juice 7% by weight of fruit wine yeast and 4% of fat-producing yeast, sealed and fermented at 27°C until the sugar content is 13g / L to obtain a primary fermented mash;

[0044] (2) Add 4% glucose oxidizing bacteria to the primary fermentation mash, seal and ferment for 15 days at 32°C, centrifuge for 24 minutes at a speed of 3800r / min, take the supernatant, and add chitosan to the supernatant The sugar was mixed evenly, the amount of chitosan added was 0.8g / L, clarified at 45°C for 3 hours, centrifuged at 3800r / min for 14 minutes, and the supernatant was taken to obtain mango peel raw vinegar;

[0045](3) Mix and grind 10 parts of Ginkgo biloba leaves, 7 parts of Suanzaoren, 7 parts of Yejiao, 13 parts o...

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Abstract

The invention discloses a method for making mango peel vinegar, and relates to the field of fruit vinegar making. The method for making the mango peel vinegar comprises the following preparation process procedures: performing hot ironing treatment on mango peel, performing primary fermentation with fruit wine yeast and fat production yeast, performing secondary fermentation with gluconobacter oxydans, filtering, performing clarification, blending, sterilizing and packaging. The mango peel vinegar made by using the method is golden yellow and bright, thick in mango fragrance, gentle and fresh and rich in nutrition, has the effects of calming nerve, helping speed and relieving nervous mood, and is a high-quality drink with integrated taste, nutrition and healthcare, and the purpose of waste utilization can be achieved.

Description

[0001] 【Technical field】 [0002] The invention relates to the field of fruit vinegar preparation, in particular to a preparation method of mango peel fruit vinegar. [0003] 【Background technique】 [0004] As a by-product of processing, mango peel is discarded as waste in the current enterprises, which pollutes the environment and wastes resources. Mango peel comes with a lot of pulp, and the peel is rich in dietary fiber, sugar, pectin, polysaccharides, etc. Functional components such as phenols can be fully developed and utilized. At present, the comprehensive development and utilization of mango peel is less. Judging from the nutritional components and rich aroma of mango peel, mango peel can be used to make fruit vinegar, but there are few types of mango peel vinegar at present, and mango peel fruit vinegar with health benefits less. [0005] 【Content of invention】 [0006] In view of the above-mentioned problems, the technical problem to be solved in the present invent...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/08C12J1/04A61K36/77A61P25/20
CPCA61K36/16A61K36/22A61K36/69A61K36/704A61K36/725A61K36/77C12J1/04C12J1/08A61K2300/00
Inventor 王耿文
Owner 王耿文
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