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Making technology of ficus tikoua fruit vinegar

A technology of ground pomegranate and fruit vinegar, which is applied to the preparation of vinegar, medical preparations containing active ingredients, anti-virus agents, etc., to achieve the effects of improving utilization, promoting precipitation, and reducing loss

Inactive Publication Date: 2017-12-15
李春生
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Nowadays, there are few deep-processed products of ground pomegranate, such as ground pomegranate fruit vinegar, which has not been reported yet

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] A brewing process of ground pomegranate fruit vinegar is characterized in that it is brewed through the steps of raw material treatment, enzymolysis, alcohol fermentation, acetic acid fermentation, press filtration, aging sterilization, ultrafiltration membrane purification, and canning. The following steps are adopted:

[0016] A. Raw material processing: select ripe ground pomegranates, red berries, black currants, and wild apples that are free from rot, diseases and insect pests, and after cleaning to remove impurities such as dust, take 16 kg of ground pomegranates, 4 kg of red berries, 3 kg of black currants, and 1 kg of wild apples Mixing evenly to obtain mixed raw materials, squeezing the mixed raw materials to obtain mixed fruit juice;

[0017] B. Enzymolysis: Add 0.01kg of pectinase and 0.008kg of cellulase to 20kg of mixed fruit juice, control the temperature at 48°C, and control the time for 3 hours. The sterilizer is sterilized, the feed temperature is 130°C...

Embodiment 2

[0024] A brewing process of ground pomegranate fruit vinegar is characterized in that it is brewed through the steps of raw material treatment, enzymolysis, alcohol fermentation, acetic acid fermentation, press filtration, aging sterilization, ultrafiltration membrane purification, and canning. The following steps are adopted:

[0025] A. Raw material processing: Select ripe ground pomegranates, red berries, black currants, wild apples, apricots, and custard apples without rot and pests. After cleaning and removing impurities such as dust, take 20kg of ground pomegranates, 5kg of red berries, and 3kg Black currant, 2kg of wild apples, 2kg of apricots, and 2kg of custard apples are evenly mixed to obtain a mixed raw material, and the mixed raw material is squeezed to obtain a mixed fruit juice;

[0026] B. Enzymolysis: Add 0.014kg of pectinase and 0.012kg of cellulase to 20kg of mixed fruit juice, control the temperature at 45°C, and control the time for 4 hours. The sterilizer...

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PUM

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Abstract

The invention discloses a making technology of ficus tikoua fruit vinegar. The ficus tikoua fruit vinegar is prepared from fresh ficus tikoua as a main raw material through steps as follows: raw material treatment, enzymolysis, alcoholic fermentation, acetic fermentation, pressing and filtering, aging and sterilization, purification by an ultrafiltration membrane, canning and the like. According to the making technology, the raw materials are directly mashed, loss of active substances in the raw materials is reduced, complex enzymes are applied to enzymolysis of raw material pulp, precipitation of nutrients in the raw materials is promoted, utilization rate of the raw materials is increased, the raw material pulp is subjected to juice-residue separation, raw material residues are added for fermentation during acetic acid making, waste of the raw materials is reduced, so that nutrients of a finished ficus tikoua fruit vinegar product are more balanced, and the ficus tikoua fruit vinegar has healthcare effects of clearing heat, promoting diuresis, promoting blood circulation, removing toxic substances and the like.

Description

technical field [0001] The invention relates to a brewing process of vinegar, in particular to a brewing process of ground pomegranate fruit vinegar. Background technique [0002] Ground pomegranate, also known as ground fruit, ground pipa, ground pomegranate, and sweet potato, is edible. There is a saying in Sichuan that sweet potatoes are ripe on June 6 (lunar calendar) and sweet potatoes are rotten in July and a half. Therefore, the time to eat sweet potatoes is midsummer. It tastes sweet, and the scars on both ends should be removed when eating. There is a distinction between male and female. The male is eaten, and the female is inedible, as there is no water in it. Efficacy: clearing heat and dampness, promoting blood circulation and detoxification. Indications: treatment of jaundice, scrofula, nameless swelling and pain, rheumatic pain, diarrhea, dysentery, hemorrhoids and other symptoms. Control women's leucorrhea, nocturnal emission, slippery sperm, man's white tu...

Claims

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Application Information

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IPC IPC(8): C12J1/04A61K36/8969A61P29/00A61P7/00A61P39/02
CPCA61K36/185A61K36/28A61K36/33A61K36/42A61K36/428A61K36/44A61K36/45A61K36/47A61K36/60A61K36/72A61K36/73A61K36/736A61K36/738A61K36/78A61K36/889A61K36/8945A61K36/8969C12J1/04A61K2300/00
Inventor 李春生周瑞强
Owner 李春生
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