Barbary wolfberry fruit vinegar beverage and preparation method thereof

A technology of vinegar beverage and wolfberry, which is applied in the preparation of vinegar, food ingredients containing natural extracts, and the function of food ingredients, etc. It can solve the problems of poor taste and achieve the effect of pure taste

Inactive Publication Date: 2018-05-29
XINJIANG JINNS MEDLAR BNP IND CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Modern medical research has found that wolfberry has the effects of enhancing the body's immunity (immune regulation function), inhibiting tumor cell growth, anti-oxidation, delaying aging, anti-fatty liver, reducing blood sugar, blood lipids, lowering cholesterol, enhancing exercise endurance, and improving eyesight; the current market There are few goji berry drinks on sale, but most of them are made from edible grain vinegar or brewed from dried goji berries, but the compatibility is simple and the taste is poor

Method used

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  • Barbary wolfberry fruit vinegar beverage and preparation method thereof
  • Barbary wolfberry fruit vinegar beverage and preparation method thereof
  • Barbary wolfberry fruit vinegar beverage and preparation method thereof

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preparation example Construction

[0026] The second aspect of the present invention protects the preparation method of wolfberry vinegar beverage described in the first aspect, comprising the following steps:

[0027] S1. Preparation of fermented wolfberry puree vinegar

[0028] S11. Beating: Sterilize the fresh wolfberry fruit with 100ppm sodium hypochlorite aqueous solution, beat after cleaning, and add 50-80ppm-SO4 to the mash after beating 2 ;

[0029] S12. Decomposition and enzyme inactivation: add the substance obtained in step S11 into an enzymatic hydrolysis tank, put in pectinase for decomposition, heat up to 90-98°C, keep warm for 8-12min, and then cool to 20-25°C to obtain the substance A;

[0030] S13. Fermentation and filtration: adjust the acidity and sugar content of substance A, and then carry out alcoholic fermentation and filtration; The filter agent is pumped into the filter press for filtration to obtain clear vinegar, and finally the clear vinegar is heated to 80-85°C by steam and kept ...

Embodiment 1

[0051] S1. Preparation of fermented wolfberry puree vinegar

[0052] S11. Beating: Sterilize the fresh wolfberry fruit with 100ppm sodium hypochlorite aqueous solution for 10 minutes, and wash it by air bubbles and spraying in sequence until the surface of the fresh wolfberry fruit is clean and free of dirt, then beat, and add 50ppm-SO4 to the mash after beating 2 ;

[0053] S12. Decomposition and deactivation: add the substance obtained in step S11 into the enzymolysis tank, and activate pectinase (the amount of pectinase added is 0.02% of the volume of the substance obtained in step S11) with distilled water for 30 minutes and then add enzymolysis In the tank, the amount of distilled water is 10 times the amount of pectinase; the temperature is raised to 37°C and kept at a constant temperature for 1 hour, and continuously stirred to accelerate the decomposition; the temperature is then raised to 95°C, kept for 10 minutes, and cooled to 20°C to obtain substance A ;

[0054]...

Embodiment 2

[0064] S1. Preparation of fermented wolfberry puree vinegar

[0065] S11. Beating: Sterilize the fresh wolfberry fruit with 100ppm sodium hypochlorite aqueous solution for 12 minutes, and wash it by air bubbles and spraying in sequence until the surface of the fresh wolfberry fruit is clean and free of dirt, then beat, and add 65ppm-SO4 to the mash after beating 2 ;

[0066] S12. Decomposition and deactivation: add the substance obtained in step S11 into the enzymolysis tank, and activate pectinase (the amount of pectinase added is 0.03% of the volume of the substance obtained in step S11) with distilled water for 30 minutes and then add enzymolysis In the tank, the amount of distilled water is 10 times the amount of pectinase; the temperature is raised to 37°C and kept at a constant temperature for 1 hour, and continuously stirred to accelerate the decomposition; the temperature is then raised to 95°C, kept for 8 minutes, and cooled to 23°C to obtain substance A ;

[0067] ...

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Abstract

A barbary wolfberry fruit vinegar beverage comprises, in weight percent, 55-65% of fresh barbary wolfberry fruit raw stock fermentation vinegar, 15-22% of fresh barbary wolfberry fruit clear juice rawstock, 1-3% of safflower flower extracts, 2-4% of xylitol, 0.5-1.5 parts of barbary wolfberry fruit honey, 0.2-1% of vinegar main agents, 0.05-0.08% of stevioside and the balance purified water. Thebarbary wolfberry fruit vinegar beverage has the advantages that fresh barbary wolfberry fruits serve as a raw material to prepare the fresh barbary wolfberry fruit raw stock fermentation vinegar withcomprehensive nutrition, and auxiliary materials such as the fresh barbary wolfberry fruit clear juice raw stock, the barbary wolfberry fruit honey and the safflower flower extracts are combined, sothat the barbary wolfberry fruit vinegar beverage is prepared, pure in taste and less in sugar and has specific health care functions of beautifying skin, replenishing and activating blood and the like.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a wolfberry vinegar beverage and a preparation method thereof. Background technique [0002] Modern medical research has found that wolfberry has the effects of enhancing the body's immunity (immune regulation function), inhibiting tumor cell growth, anti-oxidation, delaying aging, anti-fatty liver, reducing blood sugar, blood lipids, lowering cholesterol, enhancing exercise endurance, and improving eyesight; the current market Lycium barbarum drink is rarely sold on the market, but it is mostly formulated with edible grain vinegar, or brewed with dried fruit of wolfberry, but the compatibility is simple and the taste is poor. Contents of the invention [0003] In order to solve the above-mentioned technical defects, the present invention provides a Chinese wolfberry vinegar beverage and a preparation method thereof. The principle is to use the fresh fruit of Chinese wolfberry as ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/52A23L2/60A23L33/10A23L33/105C12J1/04
CPCA23L2/02A23L2/52A23L2/60A23L33/10A23L33/105A23V2002/00C12J1/04A23V2200/30A23V2200/318A23V2250/21
Inventor 戴旭升李敏
Owner XINJIANG JINNS MEDLAR BNP IND CO LTD
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