Hawthorn vinegar and preparation method thereof

A technology of hawthorn vinegar and hawthorn, which is applied in the preparation of vinegar, pharmaceutical formulations, medical preparations containing active ingredients, etc., and can solve the problems of different flavors of finished products

Inactive Publication Date: 2017-12-08
广西味豪食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the difference in raw materials and production methods, the flavor of the finished product is very different

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] The preparation method of hawthorn vinegar of the present invention is specifically as follows:

[0027] (1) Wash the hawthorn, lemon, glutinous rice and pear with water respectively;

[0028] (2) the cleaned hawthorn, lemon, glutinous rice and pear in step (1) are mixed according to a certain weight ratio, and the homogenate is broken to obtain a homogenate; the consumption of the hawthorn is 35 parts by weight, and the consumption of the lemon is 4 weight parts The consumption of the glutinous rice is 100 parts by weight, and the consumption of the pear is 18 parts by weight;

[0029] (3) adding water to the homogenate solution obtained in step (2) to dilute, stirring evenly to obtain a diluent; the addition of the water is 8-12 times the weight of the homogenate solution;

[0030] (4) adding cellulase and pectinase to the diluent obtained in step (3), and enzymatic treatment at 28-30° C. for 6-8 hours to obtain an enzyme-treated solution; the amount of cellulase add...

Embodiment 2

[0037] The preparation method of hawthorn vinegar of the present invention is specifically as follows:

[0038] (1) Wash the hawthorn, lemon, glutinous rice and pear with water respectively;

[0039] (2) the cleaned hawthorn, lemon, glutinous rice and pear in step (1) are mixed according to a certain weight ratio, and the homogenate is broken to obtain a homogenate; the consumption of the hawthorn is 30 parts by weight, and the consumption of the lemon is 5 weight parts The consumption of the glutinous rice is 100 parts by weight, and the consumption of the pear is 20 parts by weight;

[0040] (3) adding water to the homogenate solution obtained in step (2) to dilute, stirring evenly to obtain a diluent; the addition of the water is 12 times the weight of the homogenate solution;

[0041] (4) adding cellulase and pectinase to the diluent obtained in step (3), and enzymatic treatment at 28° C. for 8 hours to obtain an enzyme-treated solution; the amount of cellulase added is 0...

Embodiment 3

[0048] The preparation method of hawthorn vinegar of the present invention is specifically as follows:

[0049] (1) Wash the hawthorn, lemon, glutinous rice and pear with water respectively;

[0050] (2) the cleaned hawthorn, lemon, glutinous rice and pear in step (1) are mixed according to a certain weight ratio, and the homogenate is broken to obtain a homogenate; the consumption of the hawthorn is 40 parts by weight, and the consumption of the lemon is 2 weight parts The consumption of the glutinous rice is 100 parts by weight, and the consumption of the pear is 15 parts by weight;

[0051] (3) adding water to the homogenate solution obtained in step (2) to dilute, stirring evenly to obtain a diluent; the addition of the water is 8 times the weight of the homogenate solution;

[0052] (4) adding cellulase and pectinase to the diluent obtained in step (3), and enzymatic treatment at 30° C. for 6 hours to obtain an enzyme-treated solution; the amount of cellulase added is 0....

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PUM

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Abstract

The invention provides a preparation method of hawthorn vinegar. The preparation method of the hawthorn vinegar comprises the following specific steps: firstly, washing the hawthorns, lemons, sticky rice and pears with water respectively; secondly, mixing the hawthorns, the lemons, the sticky rice and the pears according to a certain weight ratio, and then carrying out homogenizing and crushing to obtain homogenate; thirdly, adding water into the homogenate for diluting, and uniformly stirring to obtain diluent; fourthly, adding cellulase and pectinase into the diluent for carrying out enzyme treatment to obtain enzyme treating fluid; fifthly, adding chitosan into the enzyme treating fluid for uniformly stirring, and then standing, centrifuging and collecting supernatant; sixthly, adding yeast of which the weight is 0.6 to 0.8 percent of the weight of the supernatant into the supernatant for fermenting, and thus obtaining fermented grains after the fermentation is ended; seventhly, adding vinegar's yeast into the fermented grains for carrying out deep liquid fermentation, and then carrying out after-ripening after the fermentation is ended; eighthly, aging the after-ripened vinegar grains; ninthly, filtering and sterilizing. The hawthorn vinegar provided by the invention has the advantages of sourness, sweetness, deliciousness and good appetizing effects.

Description

technical field [0001] The invention belongs to the technical field of seasonings, and particularly relates to hawthorn vinegar and a preparation method thereof. Background technique [0002] In China, the manufacturing technology of vinegar is a process that has been matured for thousands of years, and the process of making vinegar is the process of further oxidizing alcohol into acetic acid. Vinegars include rice vinegar, mature vinegar, balsamic vinegar, bran vinegar, wine vinegar, white vinegar, various fruit juice vinegars, garlic vinegar, ginger vinegar, and health vinegar. Due to the different raw materials and production methods, the finished products have different flavors. Vinegar is the most acidic seasoning used. The acetic acid content in every 100mL of vinegar is more than 3.5g for ordinary vinegar and more than 5g for premium vinegar. As vinegar can improve and regulate the body's metabolism, as a dietary seasoning, the demand is growing. Vinegar is mostly...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04A61K36/752A61P1/14
CPCA61K36/73A61K36/734A61K36/752C12J1/04A61K2300/00
Inventor 曾益洪
Owner 广西味豪食品有限公司
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