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Preparation method of Jingxi big-fruit hawthorn fruit vinegar

The technology of hawthorn vinegar and hawthorn, which is applied in the fields of food processing and fruit vinegar preparation, can solve the problems such as unsuitability for direct fresh eating and poor taste, and achieve the effects of improving taste and health care effect, soft sourness, and simple and feasible process.

Active Publication Date: 2018-09-25
GUANGXI FORESTRY RES INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Jingxi Daguo hawthorn fruit is rich in nutrients, containing protein, fat, carbohydrates, calcium, phosphorus, iron, carotene, thiamine, riboflavin, vitamins, pectin substances and red pigment, etc., with high However, the astringency and acidity of Jingxi Daguo Hawthorn are very high, so it is not suitable to be eaten fresh, and the hawthorn vinegar prepared directly from fresh Jingxi Daguo Hawthorn has astringency, high acidity and bad taste.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A preparation method of Jingxi Daguo Hawthorn Vinegar, comprising the steps of:

[0028] (1) Selection of raw materials: mainly includes the following components: Jingxi Daguo Hawthorn, Jingxi Daguo Hawthorn leaves, rice, rice husk, bran, soybean meal;

[0029] (2) Preparation of rice vinegar: Soak rice, rice husk, bran and soybean meal according to the ratio of 6:2:2:1 by weight, steam and mix them respectively, then add water and bran koji, stir for 4 times, and pound them For real, seal the vat and ferment for 6 days, then invert the vat for 15 days, add purified water and pour vinegar for 10 hours to obtain rice vinegar, and set aside;

[0030] (3) Deastringency of hawthorn fruits and leaves: put the Jingxi Daguo Hawthorn and Jingxi Daguo Hawthorn leaves with a weight ratio of 10:3 into the deastringent agent for 12 minutes, and then use a non-toxic plastic film of 0.05mm for astringent treatment. Packaging treatment, then stored at 20°C for 4 days; the astringent ...

Embodiment 2

[0040] A preparation method of Jingxi Daguo Hawthorn Vinegar, comprising the steps of:

[0041] (1) Selection of raw materials: mainly includes the following components: Jingxi Daguo Hawthorn, Jingxi Daguo Hawthorn leaves, rice, rice husk, bran, soybean meal;

[0042] (2) Preparation of rice vinegar: Soak rice, rice husk, bran and soybean meal according to the ratio of 7:2:2:1 by weight, steam and mix them respectively, then add water and bran koji, stir for 5 times, and pound them in a tank For this purpose, seal the tank and ferment for 7 days, then invert the tank for 16 days, add pure water and pour vinegar for 12 hours to obtain rice vinegar, and set aside;

[0043] (3) Deastringency of hawthorn fruits and leaves: put the Jingxi Daguo Hawthorn and Jingxi Daguo Hawthorn leaves with a weight ratio of 12:3 into the deastringent agent for 15 minutes, and then use a 0.08mm non-toxic plastic film to remove the astringency. Packaging treatment, then stored at 25°C for 5 days; t...

Embodiment 3

[0053] A preparation method of Jingxi Daguo Hawthorn Vinegar, comprising the steps of:

[0054] (1) Selection of raw materials: mainly includes the following components: Jingxi Daguo Hawthorn, Jingxi Daguo Hawthorn leaves, rice, rice husk, bran, soybean meal;

[0055] (2) Preparation of rice vinegar: Soak rice, rice husk, bran and soybean meal according to the ratio of 5:2:2:1 by weight, steam and mix them respectively, then add water and bran koji, stir for 3 times, then put them into the cylinder and pound For this purpose, seal the tank and ferment for 7 days, then invert the tank for 16 days, add pure water and pour vinegar for 10 hours to obtain rice vinegar, and set aside;

[0056] (3) Deastringency of hawthorn fruit and leaves: Put the Jingxi Daguo Hawthorn and Jingxi Daguo Hawthorn leaves with a weight ratio of 3:1 into the deastringent agent for 12 minutes, and then use a 0.04mm non-toxic plastic film to remove the astringency. Packaging treatment, then stored at 21°...

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Abstract

The invention discloses a preparation method of Jingxi big-fruit hawthorn fruit vinegar and belongs to the technical field of preparation of fruit vinegar. The preparation method comprises the following steps: deastringenting hawthorn fruit leaves; crushing and pulping hawthorn fruits; carrying out enzymolysis on the hawthorn fruit leaves; adjusting sugar and carrying out alcohol fermentation; carrying out common acetic acid fermentation on hawthorn fruit wine and rice vinegar; sterilizing, filtering and the like. The prepared hawthorn fruit vinegar has a special flavor of table vinegar and anaroma of the hawthorn fruits; the total acidity (measured by acetic acid) is 48 to 54g / L; the hawthorn fruit vinegar has a soft sour taste and no astringent taste; the mouthfeel and health-care effect are improved when being compared with the mouthfeel and health-care effects of existing hawthorn fruit vinegar; when the high-quality hawthorn fruit vinegar is produced, a high-calcium and high-activity dietary fiber product is produced; the method disclosed by the invention has the advantages of simple and feasible technology, good quality product and low cost, and has relatively good economicbenefits and social benefits.

Description

technical field [0001] The invention relates to the field of food processing, in particular to the technical field of fruit vinegar preparation, in particular to a preparation method of Jingxi Daguo Hawthorn vinegar. Background technique [0002] With the improvement of people's living standards, people pay more and more attention to nutrition and health care in diet. Hawthorn is more and more accepted by the masses because of its edible and medicinal value. Hawthorn vinegar is one of the deep-processed products of hawthorn. It is also more and more popular in the market, but there are many food additives in commercially available hawthorn vinegar, and the taste and efficacy are poor. [0003] Most of the preparation of hawthorn fruit vinegar is to use hawthorn fruit as raw material to produce fruit wine and then prepare fruit vinegar or directly prepare fruit vinegar from fruit juice as raw material. The raw material cost is high and the product production efficiency is low...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04
CPCC12J1/04
Inventor 李军集李开祥蓝金宣王坤黄晓露廖健明
Owner GUANGXI FORESTRY RES INST