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A kind of preparation method of sugarcane vinegar powder rich in vitamin C

A technology of sugarcane vinegar and sugarcane raw vinegar, which is applied in the field of food processing, can solve the problems of increasing the health care efficacy of sugarcane vinegar powder, and achieve the effects of slightly sweet taste, low moisture content, and easy production

Active Publication Date: 2019-03-05
AGRI PROD PROCESSING INST GUANGXI ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Adding VC in sugarcane vinegar powder significantly increases the health benefits of sugarcane vinegar powder, but there is no relevant report on this at present

Method used

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  • A kind of preparation method of sugarcane vinegar powder rich in vitamin C
  • A kind of preparation method of sugarcane vinegar powder rich in vitamin C

Examples

Experimental program
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Effect test

Embodiment 1

[0029] A preparation method of sugarcane vinegar powder rich in VC, with 35 parts by weight of sugarcane raw vinegar, 8 parts by weight of acetic acid bacteria film, 35 parts by weight of fruit, 3 parts by weight of starch, 14 parts by weight of maltodextrin, and 0.3 parts by weight of Xindi'ao Ming, 0.8 parts by weight sweetener is raw material, and wherein, sweetener is licorice concentrate, and fruit is grapefruit and grapefruit, specifically comprises the following steps:

[0030] (1) Preparation of sugarcane raw vinegar:

[0031] (a) sugarcane is directly squeezed through a squeezer, and the foam on the liquid surface of the sugarcane juice is brushed off, and left to stand to obtain sugarcane juice;

[0032] (b) sugarcane juice is put into the fermenter, add the activated fruit wine yeast, stir and mix, seal the can, and let it stand for deep fermentation;

[0033] (c) when the initial alcohol content of fermentation in step (b) reaches 4 °, add activated acetic acid ba...

Embodiment 2

[0043] A preparation method of sugarcane vinegar powder rich in VC, with 37 parts by weight of sugarcane raw vinegar, 9 parts by weight of acetic acid bacteria film, 40 parts by weight of fruit, 4 parts by weight of starch, 15 parts by weight of maltodextrin, and 0.4 parts by weight of Xindi'ao Ming, 1.4 parts by weight of sweetener are raw materials, wherein, sweetener is the mixed concentrated solution of licorice and stevia, and fruit is lemon, kumquat and orange, specifically comprises the following steps:

[0044] (1) Preparation of sugarcane raw vinegar:

[0045] (a) sugarcane is directly squeezed through a squeezer, and the foam on the liquid surface of the sugarcane juice is brushed off, and left to stand to obtain sugarcane juice;

[0046] (b) sugarcane juice is put into the fermenter, add the activated fruit wine yeast, stir and mix, seal the can, and let it stand for deep fermentation;

[0047] (c) When the initial alcohol content of fermentation in step (b) reaches ...

Embodiment 3

[0057] A preparation method of sugarcane vinegar powder rich in VC, comprising 40 parts by weight of sugarcane raw vinegar, 10 parts by weight of acetic acid bacteria film, 45 parts by weight of fruit, 5 parts by weight of starch, 16 parts by weight of maltodextrin, and 0.5 parts by weight of Xindi'ao Ming, 2 parts by weight of sweeteners are raw materials, wherein the sweetener is a mixed concentrate of licorice, stevia and Luo Han Guo, and the fruits are grapefruit, grapefruit, lemon, kumquat and citrus, specifically comprising the following steps:

[0058] (1) Preparation of sugarcane raw vinegar:

[0059] (a) sugarcane is directly squeezed through a squeezer, and the foam on the liquid surface of the sugarcane juice is brushed off, and left to stand to obtain sugarcane juice;

[0060] (b) sugarcane juice is put into the fermenter, add the activated fruit wine yeast, stir and mix, seal the can, and let it stand for deep fermentation;

[0061] (c) When the initial alcohol c...

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Abstract

The invention relates to the technical field of food processing and in particular relates to a preparation method of VC-enriched sugarcane vinegar powder. The VC-enriched sugarcane vinegar powder is prepared from the following raw materials in parts by weight: 35 to 40 parts of raw sugarcane vinegar, 8 to 10 parts of an acetic acid bacterium film, 35 to 45 parts of fruits, 3 to 5 parts of starch,14 to 16 parts of maltodextrin, 0.3 to 0.5 part of neodiosmin and 0.8 to 2 parts of a sweetener; the VC-enriched sugarcane vinegar powder is prepared by the steps of preparing the raw sugarcane vinegar, preparing the acetic acid bacterium film, treating the raw materials, blending, spraying and drying and the like. The sugarcane vinegar powder provided by the invention contains abundant vitamin Cand the yield of the vinegar powder is effectively improved; the vinegar powder has the advantages of low moisture content, light yellow color, small total color difference, fine, smooth and uniform performance, no cakes and slight sweet mouthfeel; the preparation method has the advantages of simplicity and easiness for production; the VC-enriched sugarcane vinegar powder is a health-care and nutritional green food.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a preparation method of VC-rich sugarcane vinegar powder. Background technique [0002] Vinegar powder is a new type of compound sour agent, which has physiological functions such as preventing cancer, lowering blood pressure, lowering blood fat, preventing or preventing arteriosclerosis, etc. It can be used to season and stimulate people's appetite. Vinegar powder is a kind of solid edible vinegar. It is a powdered sugarcane vinegar powder made from liquid edible vinegar after concentration, preparation, microcapsule embedding, sterilization, spray drying or vacuum freeze drying. Advantages of storage. The existing vinegar powder preparation process is roughly divided into two categories: one is to prepare the residue of some fermented grains left after brewing vinegar as raw material; the other is to use high starch content crops such as rice and sweet potato, or direc...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12J1/00C12J1/08C12J1/04C12R1/865
CPCC12J1/00C12J1/04C12J1/08
Inventor 郑凤锦陈赶林林波孙健李志春方晓纯
Owner AGRI PROD PROCESSING INST GUANGXI ACADEMY OF AGRI SCI
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