Asparagus and cherry vinegar

A technology of asparagus and cherries, which is applied in the preparation of vinegar, plant raw materials, biochemical equipment and methods, etc., can solve the problem that the functions cannot be combined to play a role, and achieve a soft taste, high promotion value, and harmonious and pure fruit aroma. Effect

Pending Publication Date: 2018-11-02
李兴霞
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The nutritional effects of asparagus and cherries complement each other and can achieve complementary effects. However, the...

Method used

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Experimental program
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Embodiment Construction

[0033] The invention provides a kind of asparagus cherry vinegar, its preparation method is:

[0034] 1. Pretreatment of asparagus:

[0035] a. Cleaning: Soak the asparagus with tap water repeatedly to remove the sediment, insects, shells, sundries, etc. until the water is clear;

[0036] b. Softening: add sodium tripolyphosphate with a mass fraction of 0.06% and sodium pyrophosphate with a mass fraction of 0.02% to the cleaned asparagus to soften the asparagus, and keep warm for 5 hours at 55°C;

[0037] c. Deodorization: use microbial fermentation to remove fishy smell, soak asparagus in a 45°C water bath, let it stand for 0.5h, then raise the temperature to 60°C and let stand for 2h, use 5% yeast with a mass fraction of 1.5% lactic acid bacteria and 6% β-cyclodextrin are used to make a mixed deodorization liquid, and asparagus is put into the deodorization liquid for treatment to achieve the purpose of deodorization;

[0038] d. Crushing and beating: Put the deodorized an...

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PUM

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Abstract

The invention discloses asparagus and cherry vinegar. A preparation method of the asparagus and cherry vinegar comprises the following steps: 1, pretreating asparagus: cleaning, softening, removing fishy smell, crushing for pulping, decolorizing and clarifying; 2, treating cherry: cleaning, crushing for pulping, protecting color and clarifying; 3, mixing asparagus juice and cherry juice, adjustingthe acidity, sterilizing, fermenting, adjusting the alcoholic strength and then performing acetic fermentation; 4, clarifying, filtering and bottling. The asparagus and cherry vinegar prepared by thepreparation method provided by the invention is rosy in appearance, clear, transparent and free of layering, sedimentation and visible impurities, has cherry-specific taste and fragrance, has asparagus-specific taste, is free of algal smell and other odor, pure and harmonious in fruit fragrance, moderate in sweet and sour taste, soft in mouth feel and free of bitter taste, maintains the nutritional values and the flavors of the asparagus and the cherry to the greatest extent, and has a relatively high popularization value.

Description

technical field [0001] The invention relates to the field of processing and preparing cherry vinegar, in particular to a kind of asparagus cherry vinegar. Background technique [0002] Asparagus has a strong aromatic smell, has the effects of clearing heat and detoxifying, promoting dampness and helping digestion, and can cure colds and constipation. Type specimen origin: Pacific Grove, California, USA. From the perspective of nutrition, every 100 grams of fresh asparagus contains 1.4g of protein, 220mg of carotene, 0.01mg of vitamin B1, 0.9mg of niacin, and 2mg of vitamin C, which is very suitable for the elderly and young children. Because asparagus itself has a certain fishy smell, many people are reluctant to eat it. [0003] Cherry is a common fruit with a delicious taste and rich iron content. The iron content in 100 grams of cherries is as high as 59 mg, ranking first in fruits. Vitamin A content is 4-5 times more than that of grapes, apples and oranges. The conte...

Claims

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Application Information

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IPC IPC(8): C12J1/04A61K36/736A61P1/14A61P7/06A61P9/00C12R1/865
CPCA61K36/04A61K36/736A61P1/14A61P7/06A61P9/00C12J1/04A61K2300/00
Inventor 李兴霞周璐
Owner 李兴霞
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