Pyrus ussuriensis vinegar and brewing method thereof

A technology for sour pears and acetic bacteria, which is applied in the field of food processing, can solve the problems of single fermented flavor of fruit vinegar, irritating acetic acid taste, etc., and achieves the effects of rich fruit vinegar flavor, no longer acrid and irritating sourness, and increased content of fruit vinegar.

Inactive Publication Date: 2018-12-07
北京鑫宏嘉瑞商贸中心
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] (2) Solve the problem that the fruit vinegar fermentation flavor is relatively simple and the acetic acid taste is relatively irritating

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment example 1

[0050] A kind of brewing method of sour pear vinegar, concrete technological process is as follows:

[0051] (1) deployment

[0052] Sour pear raw juice obtained by crushing and pressing sour pears; Pour raw sour pear juice, concentrated jujube juice, malt powder and other auxiliary materials into the blending tank and mix well. After the ingredients are dissolved, use a pump to pump the material liquid to the alcohol fermentation tank middle. The mass ratio of sour pear juice, concentrated jujube juice and malt powder is 100:0.4:0.5. The ingredient ratios of the alcoholic fermentation and the acetic acid fermentation are all carried out by the mass percentage of the original sour pear juice.

[0053] (2) Alcoholic fermentation

[0054] The first step is to activate the active dry yeast: the method is to activate the active dry yeast with sour pear juice at a temperature of 35° C. for 15 minutes.

[0055] The second step is the pre-fermentation stage. Add the yeast activati...

Embodiment example 2

[0075] 1, a kind of brewing method of sour pear vinegar, concrete technological process is as follows:

[0076] (1) deployment

[0077] Sour pear raw juice obtained by crushing and pressing sour pears; Pour raw sour pear juice, concentrated jujube juice, malt powder and other auxiliary materials into the blending tank and mix well. After the ingredients are dissolved, use a pump to pump the material liquid to the alcohol fermentation tank middle. The mass ratio of sour pear juice, concentrated jujube juice and malt powder is 100:3.0:3.5. The ingredient ratios of the alcoholic fermentation and the acetic acid fermentation are all carried out by the mass percentage of the original sour pear juice.

[0078] (2) Alcoholic fermentation

[0079] The first step is to activate the active dry yeast: the method is to activate the active dry yeast with 10 times the sour pear juice at a temperature of 38° C. for 25 minutes.

[0080] The second step is the pre-fermentation stage. Add ...

Embodiment example 3

[0100] 1, a kind of brewing method of sour pear vinegar, concrete technological process is as follows:

[0101] (1) deployment

[0102] Sour pear raw juice obtained by crushing and pressing sour pears; Pour raw sour pear juice, concentrated jujube juice, malt powder and other auxiliary materials into the blending tank and mix well. After the ingredients are dissolved, use a pump to pump the material liquid to the alcohol fermentation tank middle. The mass ratio of sour pear juice, concentrated jujube juice and malt powder is 100:1.0:1.5. The ingredient ratios of the alcoholic fermentation and the acetic acid fermentation are all carried out by the mass percentage of the original sour pear juice.

[0103] (2) Alcoholic fermentation

[0104] The first step is to activate the active dry yeast: the method is to activate the active dry yeast with 10 times the sour pear juice at a temperature of 38° C. for 25 minutes.

[0105] The second step is the pre-fermentation stage. Add ...

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PUM

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Abstract

The invention provides a pyrus ussuriensis vinegar product and a brewing method thereof. The pyrus ussuriensis vinegar is brewed by using pyrus ussuriensis as a main raw material and then adding little jujube juice and malt flour. According to the brewing method for the pyrus ussuriensis vinegar, a table vinegar filtration technology of combination of kieselguhr filtration, sheet frame filtrationand membrane filtration is adopted, a lactobacillus fementation technology is adopted and a formula of the pyrus ussuriensis vinegar product containing raw materials with the function of moistening lung to arrest cough is adopted; the pyrus ussuriensis vinegar acquired according to the steps of blending, alcoholic fermentation, lactic acid fermentation, acetic fermentation, sterilization, filling,and the like, has a soft sour flavor, has various fragrances of fruit, jujube, malt, vinegar, and the like, and has a nice flavor; compared with an after fermentation stage without alcoholic fermentation, the method has the advantages that the non-volatile acid of table vinegar is increased by 0.3g / 100mL-1.0g / 100mL, the table vinegar tastes softer and the fragrance is stronger; the brewed table vinegar is clear; the sediment problem of table vinegar storage is solved; the medicinal and eatable raw materials with the function of moistening the lungs to arrest cough are blended, stewed and added, so that the function of moistening the lungs to arrest cough of the pyrus ussuriensis vinegar is enhanced.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a condiment vinegar brewing technology and the brewed vinegar, specifically a sour pear vinegar and a brewing method thereof. technical background [0002] Sour pear, also known as Anli, is an ancient local pear tree species in Northeast China. It is distributed in the south-central region of Northeast China and Yanshan mountainous area of ​​Hebei Province, and is very suitable for growing in Yanshan area. The famous sour pears in the Yanshan Mountains include the sour pears in Qianxi, Qian'an, and Qinglong areas. When the sour pear is ripe, the flesh is thick and compact, and the juice is sour and slightly sweet. After several months of storage, the fruit will become soft and the sourness will decrease, and the taste will become better. Some sour pears on the market are eaten fresh, but the taste is poor; the other part is processed sour pear juice, generally speaking,...

Claims

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Application Information

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IPC IPC(8): C12J1/04C12J1/08A61K36/73A61P11/00A61P11/14C12R1/865C12R1/46C12R1/225
CPCA61K36/42A61K36/484A61K36/725A61K36/73A61P11/00A61P11/14C12J1/04C12J1/08A61K2300/00
Inventor 秦伟军张洪振
Owner 北京鑫宏嘉瑞商贸中心
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