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Making method of Ficus pumila fruit vinegar beverage

The technology of a fruit vinegar drink and a production method is applied in the field of production of fruit vinegar drinks, which can solve the problems of few deep-processed products, low awareness of citizens, and not very wide application range of scallop fruit, and achieve stable color and avoid separation. The effect of layer precipitation and unique taste

Inactive Publication Date: 2018-12-14
彭超昀莉
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the range of application of Sapura fruit on the market is not very wide, there are few deep-processed products, and the awareness of citizens is not high

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Embodiment 1: a kind of making method of Xueli fruit vinegar beverage, is characterized in that, adopts the following steps:

[0017] A. Juicing of raw materials: select fresh Sapphire fruit, grind it into pulp with a beater, and obtain the Sapling fruit slurry, and directly beat the pulp to reduce the loss of nutrients of the Sapphire fruit;

[0018] B. Ultra-high temperature sterilization: Sterilize the Sapphire fruit slurry through an ultra-high temperature sterilizer, with a feed temperature of 110°C and a discharge temperature of 50°C;

[0019] C. Alcoholic fermentation: add 0.02kg of dry yeast to 10kg of sterilized feed liquid, activate for 8 minutes, stir evenly, and ferment for 3-5 days;

[0020] D. Acetic acid fermentation: take 10kg of alcohol fermented slurry, adjust the alcohol content of the slurry to 7°, add 0.04kg of acetic acid bacteria, control the temperature at 30°C, and ferment for 10 days. Stir 3 times a day during the fermentation process. , can i...

Embodiment 2

[0027] Embodiment 2: a kind of making method of Xueli fruit vinegar beverage, is characterized in that, adopts the following steps:

[0028] A. Juicing of raw materials: select fresh Sapphire fruit, grind it into pulp with a beater, and obtain the Sapphire fruit slurry;

[0029] B. Ultra-high temperature sterilization: Sterilize the Sapphire fruit slurry through an ultra-high temperature sterilizer, the feed temperature is 110-120°C, and the discharge temperature is 40-50°C;

[0030] C. Alcoholic fermentation: add 0.2-0.4% dry yeast by weight to the sterilized feed liquid, activate for 8-12min, stir evenly, and ferment for 3-5 days;

[0031] D. Acetic acid fermentation: adjust the alcohol degree of the slurry after alcohol fermentation to 7-8°, add 0.4-0.6% acetic acid bacteria by weight to the feed liquid with adjusted alcohol degree, control the temperature at 30-35°C, and ferment for 8-10°C day, stirring 3-4 times a day during the fermentation process;

[0032] E. Filtrat...

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PUM

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Abstract

The invention discloses a making method of a Ficus pumila fruit vinegar beverage. The Ficus pumila fruit vinegar beverage is made through the steps of raw material juicing, ultrahigh temperature sterilization, alcoholic fermentation, acetic acid fermentation, filtration and sterilization. The invention provides the fruit vinegar beverage with rich nutrients and unique flavor. The Ficus pumila fruit fully reserves the nutritional substances of Ficus pumila fruits, realizes a stable color and layering precipitation avoidance by homogenization, and has the health efficacy of invigorating yang, arresting spontaneous emission, invigorating blood circulation and unblocking meridians.

Description

technical field [0001] The invention relates to a method for making a fruit vinegar drink, in particular to a method for making a apple vinegar drink. Background technique [0002] Xueli, the hidden flower fruit of the moraceae plant Xueli, also known as ghost steamed bread, is the dry seed of the Caryophyllaceae plant barley, and the ripe fruit can be used to make jelly. The succulent fruit contains protein, carbohydrates, vitamins and minerals. The nature and taste are sour and flat, and it has the effects of strengthening yang and consolidating essence, promoting blood circulation and stimulating menstruation, reducing swelling and pain, and breastfeeding. "Compendium of Materia Medica" contains "the way of strengthening yang is especially good. Consolidating essence and reducing swelling, dissipating toxins to stop bleeding, and breastfeeding. Treating chronic dysentery and intestinal hemorrhoids." At present, the range of application of the fruit on the market is not ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04C12J1/08
CPCC12J1/04C12J1/08
Inventor 彭超昀莉强国庆
Owner 彭超昀莉
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