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
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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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