Fruit vinegar production method

A production method and fruit vinegar technology, applied in the biological field, can solve the problems of poor flavor and single style, and achieve the effects of enriching nutrients, shortening the production cycle, and stimulating the desire to drink

Inactive Publication Date: 2018-06-05
陈锡禄
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] There are many varieties of fruit vinegar on the market, but the style is a little single. At the same time, common slices of fruit vinegar have a sour taste and should not be used too much, and the flavor is poor. Therefore, a fruit vinegar with rich nutrition, aroma and unique taste is needed

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] A kind of preparation method of fruit vinegar, comprises the steps:

[0035] A. Preparation of kiwi fruit vinegar:

[0036] (1) Select mature fruits that are free from diseases and insect pests, and have a complete shape and no corruption, and set them aside;

[0037] (2) Remove the peel, wash the pulp with water for 3 times, soak in 6% salt water for 20 minutes, and take out the pulp for later use;

[0038] (3) Squeeze the pulp through a juicer, and then filter the obtained juice through a 50-mesh sieve to obtain kiwi juice;

[0039] (4) After microwave sterilization, the kiwi juice was added to yeast and 43 Baume honey respectively, stirred evenly, sealed, fermented in direct sunlight for 2 days, and then fermented in the dark at 32°C for 5 days to obtain a fermented liquid;

[0040] (5) Open the cover, insert acetic acid bacteria into the fermentation broth, seal it again and ferment at 33°C for secondary fermentation, ventilate after 2 days of fermentation, contin...

Embodiment 2

[0052] A kind of preparation method of fruit vinegar, comprises the steps:

[0053] A. Preparation of kiwi fruit vinegar:

[0054] (1) Select mature fruits that are free from diseases and insect pests, and have a complete shape and no corruption, and set them aside;

[0055] (2) Remove the peel, wash the pulp twice with water, soak in 8% salt water for 10 minutes, and take out the pulp for later use;

[0056] (3) Squeeze the pulp through a juicer, and then filter the obtained juice through a 50-mesh sieve to obtain kiwi juice;

[0057] (4) After microwave sterilization, kiwi juice was added to yeast and 45 degrees Baume honey respectively, stirred evenly, sealed, fermented under direct sunlight for 2 days, and then fermented at a temperature of 28°C in the dark for 7 days to obtain a fermented liquid;

[0058] (5) Open the cover, insert acetic acid bacteria into the fermentation broth, seal it again and ferment at 31°C for secondary fermentation, ventilate after 2 days of fe...

Embodiment 3

[0070] A kind of preparation method of fruit vinegar, comprises the steps:

[0071] A. Preparation of kiwi fruit vinegar:

[0072] (1) Select mature fruits that are free from diseases and insect pests, and have a complete shape and no corruption, and set them aside;

[0073] (2) Remove the peel, wash the pulp with water for 3 times, soak in 6% salt water for 15 minutes, and take out the pulp for later use;

[0074] (3) Squeeze the pulp through a juicer, and then filter the obtained juice through a 50-mesh sieve to obtain kiwi juice;

[0075] (4) After microwave sterilization, the kiwi juice was added to yeast and 43 Baume honey respectively, stirred evenly, sealed, fermented in direct sunlight for 2 days, and then fermented in the dark at 32°C for 7 days to obtain a fermentation liquid;

[0076] (5) Open the cover, insert acetic acid bacteria into the fermentation broth, seal it again and ferment at 33°C for secondary fermentation, ventilate after 3 days of fermentation, con...

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PUM

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Abstract

The invention relates to the field of biotechnology, and belongs to a fruit vinegar production method, which comprises: preparing a kiwifruit fruit vinegar, preparing a passiflora edulis sims fruit vinegar, preparing a jasmine flower liquid, and mixing and blending the obtained liquids according to a certain ratio to obtain the fruit vinegar finished product. According to the present invention, the production period of the fruit vinegar is shortened, the acidity of the fruit vinegar can be adjusted so as to achieve the taste suitable for the public, the fruit vinegar contains rich nutrients, and through the mixing blending of kiwifruit, passiflora edulis sims and jasmine flower, the fruit vinegar has the unique fragrance so as to stimulate people to drink.

Description

technical field [0001] The invention relates to the field of biotechnology, and belongs to a method for preparing fruit vinegar. Background technique [0002] Kiwifruit is rich in vitamin C, vitamins C, A, E, potassium, magnesium, and cellulose, as well as folic acid, carotene, calcium, lutein, amino acids, and natural inositol. In addition to its rich nutrients, kiwi fruit also has good medicinal effects. Its nature and taste are sweet and sour, but cold. The laxative effect can effectively prevent and treat constipation and hemorrhoids. [0003] Passion fruit has high nutritional value and actually contains 17 kinds of amino acids, multivitamins and carotenoids needed by the human body. At present, it is used as a raw material in the market to be processed into fruit juice, fruit dew, jam, and jelly with unique flavor. The fruit is rich in aroma, sweet and sour, can produce body fluid and quench thirst, refresh the mind, increase appetite after eating, promote the secre...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04C12J1/08
CPCC12J1/04C12J1/08
Inventor 不公告发明人
Owner 陈锡禄
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