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Shiny-leaved yellowhorn fruit vinegar and preparation method thereof

A technology of fruit vinegar and Wenguan, applied in the field of Wenguan fruit vinegar and its preparation, can solve the problems of singleness, insufficient development degree, small application aspects, etc., and achieve the effects of simple process, increased development degree and rich nutrition.

Inactive Publication Date: 2018-12-07
石乙廷
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Among them, the degree of development of Xingguan fruit in food is not enough, the application is too small and single, and it is only used for processing edible oil

Method used

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  • Shiny-leaved yellowhorn fruit vinegar and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] Raw materials: 9kg sorbifolia, 27kg water, 1.8kg bran, 9g active dry yeast, 20g α-amylase and 45kg bran.

[0040] process such as figure 1 As shown, the specific operation steps are as follows:

[0041] (1) Liquefaction: After crushing 9 kg of Xanthos sorbifolium, add 27 kg of water, boil and cool to 35° C. to obtain material liquid 1.

[0042] (2) Saccharification: Add 1.8kg bran koji to feed liquid 1, mix well, add 9g active dry yeast and 20g α-amylase, and saccharify at 35°C for 8 days to obtain feed liquid 2; pay attention to stirring during this process , changes in ventilation and alcohol level.

[0043] (3) Expanding the song: adding feed liquid 2 to 45kg of bran, stirring evenly to obtain feed liquid 3.

[0044] (4) Acetic acid fermentation: Feed liquid 3 was subjected to acetic acid fermentation for 32 days at 38°C to obtain feed liquid 4.

[0045] (5) After the feed liquid 4 is drenched with vinegar, the first natural precipitation is carried out, and then...

Embodiment 2

[0048] Raw materials: 11kg sorbifolia, 33kg water, 2.2kg bran, 11g active dry yeast, 20g α-amylase and 55kg bran.

[0049] The specific operation steps are as follows:

[0050] (1) Liquefaction: After crushing 11 kg of sorbifolia, add 33 kg of water, boil and cool to 38° C. to obtain material liquid 1.

[0051] (2) Saccharification: Add 2.2kg bran koji to feed liquid 1, mix well, add 11g active dry yeast and 20g α-amylase, and saccharify at 38°C for 7 days to obtain feed liquid 2; pay attention during the saccharification process Stirring, aeration and changes in alcohol level.

[0052] (3) Expanding the song: adding feed liquid 2 to 55kg bran, stirring evenly to obtain feed liquid 3.

[0053] (4) Acetic acid fermentation: Feed liquid 3 was subjected to acetic acid fermentation at 45° C. for 28 days to obtain feed liquid 4 .

[0054] (5) After the feed liquid 4 was drenched with vinegar, the first natural precipitation was carried out, and then sterilized at 90° C., and final...

Embodiment 3

[0057] Raw materials: 10kg sorbifolia, 30kg water, 2kg bran, 10g active dry yeast, 20g α-amylase and 50kg bran.

[0058] The specific operation steps are as follows:

[0059] (1) Liquefaction: After crushing 10 kg of sorbifolia, add 30 kg of water, boil and cool to 36° C. to obtain material liquid 1.

[0060] (2) Saccharification: Add 2kg of bran koji to material liquid 1, mix well, add 10g of active dry yeast and 20g of α-amylase, and saccharify at 36°C for 8 days to obtain material liquid 2; pay attention to stirring during the saccharification process , changes in ventilation and alcohol level.

[0061] (3) Expanding the song: adding feed liquid 2 to 50kg of bran, stirring evenly to obtain feed liquid 3.

[0062] (4) Acetic acid fermentation: Feed liquid 3 was subjected to acetic acid fermentation at 40° C. for 30 days to obtain feed liquid 4 .

[0063] (5) After the feed liquid 4 is drenched with vinegar, the first natural precipitation is carried out, and then steriliz...

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Abstract

The invention provides shiny-leaved yellowhorn fruit vinegar and a preparation method thereof. The vinegar is prepared from the following raw materials in parts by weight: 90-110 parts of shiny-leavedyellowhorn, 270-330 parts of water, 0.09-0.11 part of active dry yeast, 0.18-0.22 part of alpha-amylase and 450-550 parts of bran. The invention further discloses a method for preparing the shiny-leaved yellowhorn fruit vinegar. According to the shiny-leaved yellowhorn fruit vinegar and the preparation method thereof, the shiny-leaved yellowhorn is adopted as the raw material, the developing degree of shiny-leaved yellowhorn is improved, the novel application of the shiny-leaved yellowhorn is developed, the shiny-leaved yellowhorn fruit vinegar has mild and rich vinegar flavor, rich nutritionand certain health-protecting and health-preserving effect, and the preparation method has a simple process.

Description

technical field [0001] The invention belongs to the field of condiments, and in particular relates to a sorbifolia vinegar and a preparation method thereof. Background technique [0002] Xanthoceras sorbifolium Bunge (scientific name: Xanthoceras sorbifolium Bunge), alias Xanthoceras sorbifolium Bunge, alias Xanthoceras sorbifolium Bunge, soil papaya, papaya, Wendan leather, Sapindaceae, Xanthoceras sorbifolium are deciduous shrubs or small trees, up to 5 meters high; The branchlets are brownish-red and strong, and the length of the leaves and stalks can reach 30 cm; the leaflets are opposite, the sides are slightly asymmetrical, the top is acuminate, the base is cuneate, and the edge is sharply serrated. The inflorescences of bisexual flowers are terminal, and the male inflorescences are axillary, erect, always The pedicel is short, the petals are white, the base is purple or yellow, the horn-like appendages of the disk are orange-yellow, and the filaments are glabrous; the...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04
CPCC12J1/04
Inventor 石乙廷
Owner 石乙廷
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