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Brewing method of pomegranate vinegar

A technology of pomegranate and original juice is applied in the field of brewing pomegranate vinegar, which can solve the problems of waste of resources, short shelf life of pomegranate, unsaleable healthy fruit food, etc., and achieves the effect of increasing the income of fruit farmers, improving the comprehensive utilization rate, and the color and luster.

Inactive Publication Date: 2018-07-24
李远
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the short shelf life of pomegranates, it will account for about 25% of the output when they are harvested intensively. Because the fruit is small or the healthy fruit food with poor quality cannot be sold, resulting in a great waste of resources

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A brewing method of pomegranate vinegar, comprising the following steps:

[0023] (1) Enzymolysis: take pomegranate fruit, remove the flesh seeds after peeling, squeeze into pomegranate juice, add pectinase which accounts for 1% of the mass of pomegranate juice in the pomegranate juice, and put it in the environment of -5 ℃ Stand still for 24h;

[0024] (2) Pre-fermentation: the pomegranate juice through the enzymolysis of step (1) is placed in the ventilated first fermentation tank at 26° C., and the active dry yeast accounting for 3% of the total mass of the pomegranate juice is mixed with 36° C. Mix twice the mass of deionized water to obtain a mixed solution, then take one-thousandth of the volume of pomegranate juice in the fermenter and heat it to 30°C, add it to the mixed solution and mix evenly, and finally inject it into the fermenter together, and keep the temperature for fermentation for 10-24 hours , accompanied by constant stirring during the fermentation,...

Embodiment 2

[0029] A brewing method of pomegranate vinegar, comprising the following steps:

[0030] (1) Enzymolysis: Take the pomegranate fruit, remove the skin and take out the meat seeds, squeeze it into pomegranate juice, add pectinase which accounts for 1% of the pomegranate juice mass in the pomegranate juice, and put it under the environment of -3 ℃ Stand still for 24h;

[0031] (2) Pre-fermentation: the pomegranate juice through the enzymolysis of step (1) is placed in the ventilated first fermentation tank at 27°C, and the active dry yeast accounting for 3% of the total mass of the pomegranate juice is mixed with 37°C ten Mix twice the mass of deionized water to obtain a mixed solution, then take one-thousandth of the volume of pomegranate juice in the fermenter and heat it to 31°C, add it to the mixed solution and mix evenly, and finally inject it into the fermenter together, keep the temperature for fermentation for 17 hours, and ferment During this period, with continuous sti...

Embodiment 3

[0037] A brewing method of pomegranate vinegar, comprising the following steps:

[0038] (1) Enzymolysis: Take the pomegranate fruit, remove the skin and take out the meat seeds, squeeze it into pomegranate juice, add pectinase which accounts for 1% of the pomegranate juice mass in the pomegranate juice, and put it in the environment of -1 ℃ Stand still for 24h;

[0039](2) Pre-fermentation: the pomegranate juice through the enzymolysis of step (1) is placed in the ventilated first fermentation tank at 28°C, and the active dry yeast accounting for 3% of the total mass of the pomegranate juice is mixed with 38°C ten Mix twice the mass of deionized water to obtain a mixed solution, then take one-thousandth of the volume of pomegranate juice in the fermenter and heat it to 32°C, add it to the mixed solution and mix evenly, and finally inject it into the fermenter together, keep the temperature for fermentation for 24 hours, and ferment During this period, with continuous stirrin...

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PUM

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Abstract

The invention discloses a brewing method of pomegranate vinegar. The brewing method comprises the following steps of: taking pomegranate fruits, squeezing into raw pomegranate juice, adding 1% of pectinase, and carrying out enzymolysis for 24 hours; placing the raw pomegranate juice treated by enzymolysis into a fermenting tank, adding active dry yeast, fermenting for 10-24 hours, cooling, then standing for 5-7 days of fermentation, filtering out impurities, then carrying out sealed fermentation for 12-15 days, adding bentonite, stirring, then standing for 15 days, filtering out impurities, carrying out sealed standing for 6 months at the temperature of minus 5-0 DEG C to obtain pomegranate-vinegar raw wine, adding LB active acetic bacteria into the pomegranate-vinegar raw wine, controlling the temperature to 30-32 DEG C, spreading corncobs in the fermenting tank, and using a spraying device to suck liquid in the tank circularly and spray the liquid onto the corncobs; then standing for3 months to obtain raw pomegranate vinegar; carrying out high-temperature sterilization on the raw pomegranate vinegar and then filtering out insoluble solids therein to obtain the pomegranate vinegar. The brewing method disclosed by the invention has the beneficial effects that the yield is high, the brewed pomegranate is excellent in color, fragrance and flavor, and the storage period of the pomegranate vinegar can be prolonged, so that the waste is avoided.

Description

technical field [0001] The invention relates to a brewing method of pomegranate vinegar. Background technique [0002] Pomegranate, sweet and sour, cool in nature, has the effects of promoting body fluid and transforming food, invigorating the spleen and stomach, lowering blood pressure and stopping diarrhea, and anti-inflammation. Whether it is squeezed fresh pomegranate juice or fermented pomegranate vinegar, its content of flavonoids and other minerals and vitamins is several times higher than that of grain vinegar. Flavonoids can neutralize the oxygen freedom that induces disease and aging in the human body base. Studies have found that pomegranate contains high levels of antioxidants that can delay aging, prevent atherosclerosis and slow down cancer. However, due to the short shelf life of pomegranates, it will account for about 25% of the output when they are picked intensively and maturely. Because the fruit is small or the healthy fruit food with poor quality canno...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04
CPCC12J1/04
Inventor 李远褚严顺段凤伍
Owner 李远