Processing method for promoting softness of sugar cane vinegar

A processing method and technology of sugarcane vinegar, which is applied in the field of food processing, can solve problems such as poor taste and impure flavor of sugarcane vinegar, and achieve the effect of improving taste

Inactive Publication Date: 2018-11-30
GUANGXI ZHEYUAN AGRI SCI & TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The invention mainly solves the technical problems of impure flavor and poor taste of sugarcane vinegar

Method used

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  • Processing method for promoting softness of sugar cane vinegar
  • Processing method for promoting softness of sugar cane vinegar

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A processing method for improving the softness of sugarcane vinegar, comprising the steps:

[0026] (1) Sugarcane pretreatment: cleaning and pressing the sugarcane into juice;

[0027] (2) Filtration: adopt plate and frame filter press to filter sugarcane juice;

[0028] (3) The ingredients are pasteurized to obtain the sugarcane vinegar.

[0029] Wherein, the mass ratio of konjac mannan, mogroside and pumpkin juice is 1:15:5.

[0030] Wherein, adjusted; adjust the soluble solids content of sugarcane juice to be 18% with white granulated sugar, juniper polysaccharide, camellia oleifera polysaccharide, β-carotin, ursolic acid and deionized water, and then use potassium dihydrogen phosphate to adjust pH value to 5; the mass ratio of the white granulated sugar, juniper polysaccharide, camellia oleifera polysaccharide, β-carotin, and ursolic acid is 20:3:1:1:0.1;

[0031] (4) Sterilization: pasteurize the fermented liquid;

[0032] (5) Alcoholic fermentation: add Saccha...

Embodiment 2

[0037] A processing method for improving the softness of sugarcane vinegar, comprising the steps:

[0038] (1) Sugarcane pretreatment: cleaning and pressing the sugarcane into juice;

[0039] (2) Filtration: adopt plate and frame filter press to filter sugarcane juice;

[0040] (3) The ingredients are pasteurized to obtain the sugarcane vinegar.

[0041] Wherein, the mass ratio of konjac mannan, mogroside and pumpkin juice is 1:10:8.

[0042] Wherein, adjusted; adjust the soluble solids content of sugarcane juice to be 18% with white granulated sugar, juniper polysaccharide, camellia oleifera polysaccharide, β-carotin, ursolic acid and deionized water, and then use potassium dihydrogen phosphate to adjust pH value to 4.5; the mass ratio of the white granulated sugar, fern polysaccharide, camellia oleifera polysaccharide, β-carotin, and ursolic acid is 40:1:3:0.1:1;

[0043] (4) Sterilization: pasteurize the fermented liquid;

[0044] (5) Alcoholic fermentation: add Sacchar...

Embodiment 3

[0049] A processing method for improving the softness of sugarcane vinegar, comprising the steps:

[0050] (1) Sugarcane pretreatment: cleaning and pressing the sugarcane into juice;

[0051] (2) Filtration: adopt plate and frame filter press to filter sugarcane juice;

[0052] (3) The ingredients are pasteurized to obtain the sugarcane vinegar.

[0053] Wherein, the mass ratio of konjac mannan, mogroside and pumpkin juice is 1:12:6.

[0054] Wherein, adjusted; adjust the soluble solids content of sugarcane juice to be 18% with white granulated sugar, juniper polysaccharide, camellia oleifera polysaccharide, β-carotin, ursolic acid and deionized water, and then use potassium dihydrogen phosphate to adjust pH value up to 4.8; the mass ratio of the white granulated sugar, zina polysaccharide, camellia oleifera polysaccharide, β-carotin, and ursolic acid is 30:2:2:0.3:0.5;

[0055] (4) Sterilization: pasteurize the fermented liquid;

[0056] (5) Alcoholic fermentation: add Sa...

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Abstract

The invention discloses a processing method for promoting softness of sugar cane vinegar. The processing method comprises the following steps: (1) pretreating sugar cane; (2) filtering; (3) adjustingcomponents: adjusting the soluble solid content in sugar cane juice to be 18% and adopting monopotassium phosphate for adjusting pH value to 4.5-5; (4) sterilizing; (5) performing alcohol fermentation; (6) filtering; (7) performing acetic fermentation; (8) finely filtering, ageing, blending and sterilizing: adopting cellulose acetate fiber for finely filtering, adding konjacmannan, momordica grosvenori glucoside, pumpkin juice and bagasse wood vinegar into the finely-filtered sugar cane vinegar, and then ageing for 15-20d, adding citric acid and DL-malic acid into the sugar cane vinegar and then sterilizing, thereby acquiring the sugar cane vinegar. According to the processing method disclosed by the invention, white granulated sugar, potentilla anserine polysaccharide, oil-tea meal polysaccharide, beta-daucosterol and ursolic acid are adopted for improving the fragrance of sugar cane wine, and after ageing of the konjacmannan, momordica grosvenori glucoside, pumpkin juice and bagassewood vinegar, the taste of the sugar cane vinegar can be improved and the sugar cane vinegar is turned to soft.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a processing method for improving the softness of sugarcane vinegar. Background technique [0002] The ancients called sugarcane juice "spleen fruit", which has the effects of nourishing the heart and spleen, invigorating the stomach and moistening the lungs, promoting body fluid and quenching thirst. It is rich in sucrose, fructose, glucose, and also contains asparagine, aspartic acid, alanine, citric acid, vitamin A, vitamin C, niacin, riboflavin, potassium, calcium, phosphorus, iron, etc. Nutrients, wherein the content of iron is 9mg / kg, ranking first in fruits, known as "blood fruit". Guangxi is the largest sugarcane plantation area in my country. It has very rich sugarcane resources. Sugarcane sugar is a traditional sugarcane industry. At present, in order to improve the sugarcane industry chain and increase the industrial value of sugarcane, it can use the rich sug...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04C12J1/08C12J1/00C12R1/865
CPCC12J1/00C12J1/04C12J1/08
Inventor 韩佳琪谢剑玲
Owner GUANGXI ZHEYUAN AGRI SCI & TECH CO LTD
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