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Preparation of rose apple vinegar

The technology of apple cider vinegar and rose flower, which is applied in the field of fruit vinegar, can solve the problems of poor taste, protruding sour taste and single taste of apple cider vinegar, and achieve the effect of unique flavor, simple preparation method and good taste

Inactive Publication Date: 2019-01-15
天峨县科学技术情报研究所
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to provide a preparation method of rose apple cider vinegar, so as to overcome the shortcomings of apple cider vinegar, such as prominent sour taste, single taste and poor mouthfeel.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A preparation method of rose apple cider vinegar, comprising the following steps:

[0023] (1) remove the core of the apple, cut into pieces after cleaning, squeeze the juice, add an antioxidant in the process of squeezing the juice, the antioxidant is vitamin C, and what is added is 0.3% of the total amount of the apple, and then filtered to obtain the filtrate;

[0024] (2) Add pectinase to the filtrate, the amount of pectinase added is 0.7% of the total amount of apples, and the temperature is 55°C for 2 hours, then the temperature is raised to 85°C to kill the enzyme for 8min, and the roses are washed and then added In the fruit juice, the mass ratio of adding roses and apples is 1:2. Then add rock sugar, the amount of adding rock sugar is 200g / L, adjust the fruit juice pH value to be 5, obtain fermented mash;

[0025] (3) Add activated yeast to the fermented mash, the amount of which is 0.06% of the total amount of apples, and ferment for 9 days at 20-30°C. Carry...

Embodiment 2

[0030] A preparation method of rose apple cider vinegar, comprising the following steps:

[0031] (1) remove the core of the apple, cut into pieces after cleaning, squeeze the juice, add an antioxidant in the process of squeezing the juice, the antioxidant is vitamin C, and what is added is 0.1% of the total amount of the apple, and then filtered to obtain the filtrate;

[0032] (2) Add pectinase to the filtrate, the amount of pectinase added is 0.1% of the total amount of apples, and the temperature is 60°C for 3 hours, then the temperature is raised to 90°C to kill the enzyme for 10 minutes, and the roses are washed and then added In the fruit juice, the mass ratio of adding roses and apples is 1:3. Then add rock sugar, the amount of rock sugar added is 150g / L, and the pH value of the fruit juice is adjusted to 4.5 to obtain fermented mash;

[0033] (3) adding activated yeast, the amount of which is 0.1% of the total amount of apples, and fermenting at 30° C. for 7 days. C...

Embodiment 3

[0038] A preparation method of rose apple cider vinegar, comprising the following steps:

[0039] (1) remove the core of the apple, cut into pieces after cleaning, squeeze the juice, add an antioxidant in the process of squeezing the juice, the antioxidant is vitamin C, and what is added is 0.5% of the total amount of the apple, and then filtered to obtain the filtrate;

[0040] (2) Add pectinase to the filtrate, the amount of pectinase added is 1% of the total amount of apples, and the temperature is 50°C for 1h, then the temperature is raised to 80°C to kill the enzyme for 5min, after washing the roses, add In the fruit juice, the mass ratio of adding roses and apples is 1:1. Then add rock sugar, the amount of adding rock sugar is 250g / L, adjust the pH value of fruit juice to be 5.5, obtain fermented mash;

[0041] (3) adding activated yeast, the amount of which is 0.01% of the total amount of apples, and fermenting at 20° C. for 12 days. Carry out fruit wine fermentation ...

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PUM

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Abstract

The invention discloses a preparation method of rose apple vinegar, comprising the following steps: (1) squeezing apple juice to obtain filtrate; (2) adding pectinase into the filtrate at 50-60 DEG Cand allowing treatment for 1-3h, adding the rose into the juice, adding the amount of crystal sugar is 150-250 g / L, adjust that pH value of the fruit juice to 4.5-5.5; (3) adding activated yeast for fermentation, adding lactobacillus fermentation for anaerobic fermentation at the late stage of main fermentation, and then adding water for dilution to adjust the alcohol content to 3-8%; (4) After sterilization, it is put into acetic acid fermentor at 28-33 DEG C, adde 0.5-2% acetobacter fermentation 2-4 day until that acidity does not increase, and the fermentation is terminate; (5) Place the fruit vinegar in a high-pressure vessel, and in 5-15 DEG C, pressurized to 100-150MPa 10-20min; (6) filtration and sterilization. The preparation method of the invention uses apple and rose as raw materials, and through secondary fermentation, the prepared apple vinegar has unique flavor, rose fragrance, good taste and non-irritating sour taste in the apple vinegar.

Description

technical field [0001] The invention relates to the field of fruit vinegar, in particular to a preparation method of rose apple vinegar. Background technique [0002] Apple cider vinegar refers to a beverage made from vinegar fermented from apple juice and then mixed with apple juice and other raw materials. Not a condiment in the kitchen. Apple vinegar mixed with apple juice makes the taste sour and sweet, sweet and sour, which not only eliminates the raw vinegar taste of raw vinegar, but also has the sweet aroma of fruit juice, which is very refreshing to drink. [0003] Apple cider vinegar is a new product developed in recent years to realize the comprehensive utilization of apples. Apple cider vinegar is rich in organic acids, which can soften plant fibers and promote sugar metabolism, dissolve bone in animal foods, and promote calcium metabolism. And the absorption of phosphorus, and can relieve the "fatigue substances" in the muscles, namely lactic acid and pyruvic a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04
CPCC12J1/04
Inventor 张宗斌张古权
Owner 天峨县科学技术情报研究所
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