Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Lemon fruit vinegar and preparation method thereof

A technology of lemon fruit vinegar and lemon, applied in the preparation of vinegar, biochemical equipment and methods, methods based on microorganisms, etc., can solve the problems of single taste, not strong and delicate fruit fragrance, etc., and achieve softening of capillaries and products Stable quality, anti-aging effect

Inactive Publication Date: 2018-11-20
桂平市蒙圩镇火炎种养专业合作社
View PDF0 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Aiming at the problems of the present fruit vinegar production process and the taste being too single, not delicate, and the fruit flavor not strong, the present invention provides a lemon fruit vinegar and a preparation method thereof, which can quickly and effectively prepare lemon fruit vinegar with vanilla flavor, wine aroma, and mellow taste. Lemon Vinegar

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A kind of lemon fruit vinegar is made from the following raw materials in parts by weight:

[0025] 200 lemons

[0026] Goji berries 10 parts

[0027] 200 parts white sugar

[0028] Liquor 200 parts

[0029] Acetobacter gluingum 3 parts

[0030] Purified water 600 parts

[0031] Wherein, a kind of preparation method of lemon fruit vinegar comprises the following steps:

[0032] (1) Melt the white sugar in a high-temperature sterilized jar, add white wine, Acetobacter lamina, and pure water and stir evenly to obtain a fermentation broth;

[0033] (2) Cut lemons into small pieces with high-temperature sterilized utensils, and put them into the fermentation liquid of step (1);

[0034] (3) Wash and dry the wolfberry, put it into the fermentation broth of steps (1) and (2) and stir;

[0035] (4) Cover the jar with a layer of plastic wrap, then cover it with a sealed lid, and store it in a light-proof room with a fermentation temperature of 25°C, and the fermentation ...

Embodiment 2

[0038] A kind of lemon fruit vinegar is made from the following raw materials in parts by weight:

[0039] 250 lemons

[0040] Goji berries 15 parts

[0041] 250 parts white sugar

[0042] Liquor 250 parts

[0043] Acetobacter gluingum 5 parts

[0044] 700 parts of purified water

[0045] Wherein, a kind of preparation method of lemon fruit vinegar comprises the following steps:

[0046] (1) Melt the white sugar in a high-temperature sterilized jar, add white wine, Acetobacter lamina, and pure water and stir evenly to obtain a fermentation broth;

[0047] (2) Cut lemons into small pieces with high-temperature sterilized utensils, and put them into the fermentation liquid of step (1);

[0048] (3) Wash and dry the wolfberry, put it into the fermentation broth of steps (1) and (2) and stir;

[0049] (4) Cover the jar with a layer of plastic wrap, then cover it with a sealed lid, and store it in a light-proof room with a fermentation temperature of 30°C, and the fermentati...

Embodiment 3

[0052] A kind of lemon fruit vinegar is made from the following raw materials in parts by weight:

[0053] 300 lemons

[0054] Goji berries 20 parts

[0055] 300 parts white sugar

[0056] Liquor 300 parts

[0057] Acetobacter gluingum 8 parts

[0058] Purified water 800 parts

[0059] Wherein, a kind of preparation method of lemon fruit vinegar comprises the following steps:

[0060] (1) Melt the white sugar in a high-temperature sterilized jar, add white wine, Acetobacter lamina, and pure water and stir evenly to obtain a fermentation broth;

[0061] (2) Cut lemons into small pieces with high-temperature sterilized utensils, and put them into the fermentation liquid of step (1);

[0062] (3) Wash and dry the wolfberry, put it into the fermentation broth of steps (1) and (2) and stir;

[0063] (4) Cover the jar with a layer of plastic wrap, then cover with a sealed lid, and store it in a light-proof room with a fermentation temperature of 31°C, and the fermentation tim...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses table vinegar, particularly discloses lemon fruit vinegar, and belongs to the technical field of food processing. The lemon fruit vinegar comprises the following components asraw materials in parts by mass: 200-300 parts of lemon, 10-20 parts of medlar, 200-300 parts of white granulated sugar, 200-300 parts of Baijiu, 3-8 parts of acetobacter xylinum and 600-800 parts of pure water. After adoption of the components as the raw materials in parts by mass, due to reasonable component collocation and reasonable component proportion selection, not only the lemon fruit vinegar is good in taste, but also the nutritional value thereof is enhanced; through addition of the lemon and the medlar, the fruit vinegar has the effects of regulating the functions of a human body, scavenging free radicals, whitening skin, eliminating eye fatigue, improving eyesight, slowing down aging and the like, so that the defects that the existing fruit vinegar drinks have a single nutritional function and some drinks further contain substances, such as a preservative and a pigment, harmful to the human body are overcome; in addition, a product is stable in quality and long in shelf life.

Description

technical field [0001] The invention mainly relates to the technical field of health-care vinegar and its preparation, in particular to a lemon fruit vinegar and its preparation method. Background technique [0002] Vinegar is a condiment in people's daily life, and there are also fruit vinegar drinks. Fruit vinegar is more and more popular in people's daily life because of its good taste and very refreshing taste. However, there are few varieties of fruit vinegar on the market now, and its health benefits Function is few, and mouthfeel is fine and delicate not enough, and along with the raising of people's daily life level, existing health-care vinegar kind can not satisfy people's demand. Contents of the invention [0003] Aiming at the problems of the present fruit vinegar production process and the taste being too single, not delicate, and the fruit flavor not strong, the present invention provides a lemon fruit vinegar and a preparation method thereof, which can quick...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04C12R1/02
CPCC12J1/04
Inventor 唐榜结
Owner 桂平市蒙圩镇火炎种养专业合作社
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com