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Method for producing fruit vinegar by brier grape

A technology of thorny grapes and fruit vinegar, which is applied in the field of thorny grapes to brew fruit vinegar, can solve the problems of single organic acid content, low market value, and general health care effect, and achieve the effects of improving immunity, high market value, and improving taste

Inactive Publication Date: 2019-07-02
GUIYANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in the current fruit vinegar products, the organic acid content is relatively single, the health care effect is general, and the market value is low, such as CN201610161148.2, CN201610035682.9

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A method for brewing fruit vinegar from thorn grapes, the steps are as follows:

[0021] 1) Raw material preparation

[0022] In terms of parts by mass, weigh the following raw materials: 30 parts of thorn grapes, 8 parts of yam, 4 parts of lemon, 10 parts of jujube, 3 parts of tea, 6 parts of chickpeas, 8 parts of red beans, 8 parts of pumpkin seeds, and 6 parts of almonds , 0.08 parts of yeast selenium, 0.3 parts of sodium alginate;

[0023] 2) Raw material processing

[0024] Mix thorn grapes, yams, lemons, and jujubes into a slurry, grind twice, add water to make the concentration of the slurry reach 18%, and obtain a mixed solution A for use; mix tea leaves, chickpeas, red beans, pumpkin seeds, and almonds Mix, dry at 50°C for 70 minutes, pulverize while hot into 60-mesh powder, and obtain mixture B for later use; mix mixture A, mixture B, yeast selenium, and sodium alginate evenly, heat to 80°C with microwaves, keep warm for 30 seconds, and cool to normal tempe...

Embodiment 2

[0032] A method for brewing fruit vinegar from thorn grapes, the steps are as follows:

[0033] 1) Raw material preparation

[0034] In terms of parts by mass, weigh the following raw materials: 50 parts of thorn grapes, 5 parts of yam, 7 parts of lemon, 5 parts of jujube, 7 parts of tea, 5 parts of chickpeas, 12 parts of red beans, 5 parts of pumpkin seeds, and 8 parts of almonds , 0.03 parts of yeast selenium, 0.5 parts of sodium alginate;

[0035] 2) Raw material processing

[0036] Mix thorn grapes, yams, lemons, and jujubes into a slurry, glue mill 4 times, add water to make the slurry mass concentration reach 15%, and obtain a mixed solution A for later use; mix tea leaves, chickpeas, red beans, pumpkin seeds, and almonds Mix, dry at 60°C for 50 minutes, pulverize while hot into 80-mesh powder, and obtain mixture B for later use; mix mixture A, mixture B, yeast selenium, and sodium alginate evenly, heat to 70°C with microwaves, keep warm for 50 seconds, and cool to no...

Embodiment 3

[0044] A method for brewing fruit vinegar from thorn grapes, the steps are as follows:

[0045] 1) Raw material preparation

[0046] In terms of parts by mass, weigh the following raw materials: 40 parts of thorn grapes, 7 parts of yam, 5 parts of lemon, 7 parts of jujube, 5 parts of tea, 5 parts of chickpeas, 10 parts of red beans, 7 parts of pumpkin seeds, and 7 parts of almonds , 0.05 part of yeast selenium, 0.4 part of sodium alginate;

[0047] 2) Raw material processing

[0048] Mix thorn grapes, yams, lemons, and jujubes into a slurry, grind 3 times, add water to make the concentration of the slurry reach 16.5%, and obtain a mixed solution A for later use; mix tea leaves, chickpeas, red beans, pumpkin seeds, and almonds Mix, dry at 55°C for 60 minutes, pulverize while hot into 70-mesh powder, and obtain mixture B for later use; mix mixture A, mixture B, yeast selenium, and sodium alginate evenly, heat to 75°C with microwaves, keep warm for 40 seconds, and cool to norm...

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PUM

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Abstract

The invention relates to the technical field of fruit vinegar brewing, in particular to a method for producing a fruit vinegar by brier grape. The method comprises the following steps: 1) raw materialpreparation, 2) raw material processing, 3) alcohol fermentation, 4) acetic acid fermentation, and 5) filtration. The method significantly increases the fermentation efficiency by scientifically proportioning the raw materials, increasing the content of organic acids in the raw materials, adjusting the carbon to nitrogen ratio of the raw materials, and combining the use of different fermenting microorganisms. The fruit vinegar prepared by the invention has excellent mouthfeel, contains various nutrients required by the human body, and has health effects such as anti-oxidation, anti-aging, andimmunity enhancement.

Description

technical field [0001] The invention relates to the technical field of fruit vinegar brewing, in particular to a method for brewing fruit vinegar from thorn grapes. Background technique [0002] Prickly grapes are the largest species of wild grapes in China. Because of their strong resistance to heat and humidity and disease, they are suitable for large-scale cultivation and production. However, the fresh fruit of thorn grape has strong seasonality, high storage cost and poor market adaptability. The processing of thorn grapes can perfectly solve these problems. Fruit vinegar has a large demand for raw materials and high profits, so it is one of the first choices for deep processing of thorn grapes. However, in the current fruit vinegar products, the organic acid content is relatively single, the health care effect is general, and the market value is low, such as CN201610161148.2, CN201610035682.9. So how to utilize thorn grapes to produce high-value fruit vinegar has beco...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04C12R1/23C12R1/225C12R1/02
CPCC12J1/04
Inventor 王金华唐一
Owner GUIYANG UNIV
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