Litchi fruit vinegar and preparation method of same

A technology of lychee and fruit vinegar, which is applied in the field of vinegar making, can solve the problems that lychees are not easy to preserve, and achieve the effects of not being prone to spots, inhibiting skin oxidation, and having a good taste

Active Publication Date: 2017-10-24
广西柏力食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The purpose of the present invention is to solve the above-mentioned problems existing in the prior art, and provide a kind of litchi that can solve the problem that litchi is not easy to preserve, and taste is good, fragrance is sufficient, color and luster is good, nutrition is rich, has very good health-care effect, has the effect on color spot. Litchi fruit vinegar with preventive effect and preparation method thereof

Method used

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  • Litchi fruit vinegar and preparation method of same

Examples

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Comparison scheme
Effect test

Embodiment 1

[0037] A lychee fruit vinegar prepared from the following raw materials in parts by weight: 112 parts of lychee content, 33 parts of water, 11 parts of lychee shell powder, 9 parts of lychee honey, 10 parts of tomato juice, 8 parts of carrot juice, soybean extract 8 parts of liquid, 0.22 parts of Saccharomyces cerevisiae, 3.5 parts of acetic acid bacteria, 0.11 parts of pectinase, and 0.33 parts of bentonite.

[0038] The preparation method of above-mentioned lychee fruit vinegar comprises the steps:

[0039] (1) Protoplasm preparation: shell the lychee to obtain the lychee content, mix and refine 11.2kg of the lychee content and 3.3kg of water to obtain the lychee protoplasm;

[0040] (2) Powder preparation: dry the lychee shell after cleaning it, and grind it into 200-mesh powder to obtain the lychee shell powder;

[0041] (3) Juice preparation: wash and dry the tomatoes and carrots, squeeze the juice respectively, and remove the slag to obtain tomato juice and carrot juice...

Embodiment 2

[0048] A lychee fruit vinegar prepared from the following raw materials in parts by weight: 110 parts of lychee content, 30 parts of water, 10 parts of lychee shell powder, 8 parts of lychee honey, 8 parts of tomato juice, 7 parts of carrot juice, soybean extract 6 parts of liquor, 0.20 part of Saccharomyces cerevisiae, 3 parts of acetic acid bacteria, 0.10 part of pectinase, 0.32 part of bentonite; the content of litchi is litchi meat and litchi core.

[0049] The preparation method of above-mentioned lychee fruit vinegar comprises the steps:

[0050] (1) Protoplasm preparation: shell the lychee to obtain the lychee content, mix and refine 1.1kg of the lychee content and 0.3kg of water to obtain the lychee protoplasm;

[0051] (2) Powder preparation: dry the lychee shell after cleaning it, and grind it into 200-mesh powder to obtain the lychee shell powder;

[0052] (3) Juice preparation: wash and dry the tomatoes and carrots, squeeze the juice respectively, and remove the s...

Embodiment 3

[0058] A lychee fruit vinegar prepared from the following raw materials in parts by weight: 115 parts of lychee content, 35 parts of water, 13 parts of lychee shell powder, 12 parts of lychee honey, 12 parts of tomato juice, 9 parts of carrot juice, soybean extract 10 parts of liquid, 0.23 parts of Saccharomyces cerevisiae, 4 parts of acetic acid bacteria, 0.12 parts of pectinase, 0.36 parts of bentonite;

[0059] The preparation method of above-mentioned lychee fruit vinegar is identical with embodiment 1.

[0060] The lychee fruit vinegar prepared in Examples 1-3 combines the nutritional elements, functions and properties of vinegar of lychee, tomato, carrot, lychee core and lychee shell. Lychee fruit vinegar can not only effectively remove freckles, but also is healthy and safe. Drinking it all year round can also strengthen the body and improve immunity. It is suitable as a daily health drink. When drinking, you can drink it directly or dilute it with pure water according...

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Abstract

The invention discloses litchi fruit vinegar and a preparation method of same and belongs to the technical field of vinegar brewing. The litchi fruit vinegar is prepared from, by weight, 110-115 parts of litchi content, 30-35 parts of water, 10-13 parts of litchi shell powder, 8-12 parts of litchi flower honey, 8-12 parts of tomato juice, 7-9 parts of carrot juice, 6-10 parts of soybean extract liquid, 0.20-0.23 parts of brewer yeast, 3-4 parts of acetic acid bacteria, 0.10-0.12 parts of pectinase and 0.32-0.36 parts of bentonite. The litchi fruit vinegar is prepared by pulping the litchi content, adding other raw materials and brewing the fruit vinegar. The litchi fruit vinegar is delicious, has good color and abundant nutrients and can effectively remove acnes.

Description

technical field [0001] The invention belongs to the technical field of vinegar making, and in particular relates to a litchi fruit vinegar and a preparation method thereof. Background technique [0002] Litchi is native to southern China. The flesh is translucent and creamy when it is fresh, and it tastes delicious, but it is not resistant to storage. Litchi is hot in nature, and eating too much is easy to get angry, and can cause "lychee disease". Litchi is sweet, sour, and warm in nature, and enters the heart, spleen, and liver channels; it has the effects of nourishing the spleen and liver, regulating qi and nourishing blood, warming the middle and relieving pain, nourishing the heart and calming the nerves; It is a good food therapy product for those who suffer from diarrhea. It also has the effect of nourishing the brain and strengthening the body, appetizing and strengthening the spleen, and has the effect of promoting appetite. "Compendium of Materia Medica" contain...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04C12J1/00C12R1/865
CPCC12J1/00C12J1/04
Inventor 黄泽宋
Owner 广西柏力食品有限公司
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