Method for producing sugarcane fruit vinegar beverage through fresh pure sugarcane juice

A technology of sugarcane fruit vinegar and sugarcane juice, which is applied in the direction of microorganism-based methods, biochemical equipment and methods, vinegar preparation, etc., can solve the problems affecting the flavor of sugarcane vinegar, dark molasses color, unpleasant taste, etc., and achieve the purpose of extending sugarcane Industrial chain, stable properties, and good light transmittance

Pending Publication Date: 2019-11-12
GUANGXI ZHUANG AUTONOMOUS REGION ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Molasses is dark in color and has a single component (mainly glucose), and molasses used as a raw material for the production of sugarcane vinegar will contain a large amount of non-food

Method used

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  • Method for producing sugarcane fruit vinegar beverage through fresh pure sugarcane juice

Examples

Experimental program
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Effect test

Embodiment 1

[0021] The method for utilizing fresh pure sugarcane juice to produce sugarcane fruit vinegar beverage comprises the steps:

[0022] (1) Preparation of strain seed liquid: fresh pure sugarcane juice was used as the medium for alcoholic fermentation, and the concentration of sugarcane juice was adjusted to 12 o After BX was sterilized at 121°C for 20 minutes, it was inserted into the commercially available special-purpose Angel brewing complex functional bacteria for alcoholic fermentation to obtain 6% (v / v) alcoholic fermentation liquid as the expansion medium; Pasteurized Acetobacter was inserted into the expansion medium step by step to activate and domesticate the strains, the culture temperature was controlled at 28°C, and the culture time was 4 days to prepare the strain seed liquid for sugarcane fruit vinegar fermentation.

[0023] (2) Preparation of liquid medium: take another fresh pure sugarcane juice and adjust the concentration of sugarcane juice to 20 o BX was ste...

Embodiment 2

[0027] The method for utilizing fresh pure sugarcane juice to produce sugarcane fruit vinegar beverage comprises the steps:

[0028] (1) Preparation of strain seed liquid: fresh pure sugarcane juice was used as the medium for alcoholic fermentation, and the concentration of sugarcane juice was adjusted to 15 o After BX was sterilized at 121°C for 20 minutes, it was inserted into the commercially available special-purpose Angel brewing composite functional bacteria for alcoholic fermentation to obtain 7% (v / v) alcoholic fermentation liquid as an expansion medium; Pasteurized Acetobacter was inserted into the expansion medium step by step to activate and domesticate the strains, the culture temperature was controlled at 37°C, and the culture time was 10 days to prepare the strain seed liquid for sugarcane fruit vinegar fermentation.

[0029] (2) Preparation of liquid medium: take another fresh pure sugarcane juice and adjust the concentration of sugarcane juice to 26 o BX, acce...

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Abstract

The invention belongs to the field of production of fruit vinegar beverages, and particularly relates to a method for producing a sugarcane fruit vinegar beverage through fresh pure sugarcane juice. The method comprises the following steps of (1) preparing strain seed liquid; (2) preparing liquid nutrient mediums; (3) preparing sugarcane fruit vinegar raw liquid; and (4) performing blending to obtain the sugarcane fruit vinegar beverage. The fresh pure sugarcane juice is completely used as a raw material, high-acidity sugarcane fruit vinegar raw liquid is obtained through fermentation, then the pure sugarcane juice is used for blending, the sugarcane fruit vinegar beverage which has sugarcane whole nutrition and sugarcane flavor substances and has the advantages of being stable in nature,extensive in functions, obvious in effects and the like is produced, the requirement of people for high-quality fruit vinegar beverages can be better met, and the sugarcane industry chain is extended.

Description

technical field [0001] The invention belongs to the field of fruit vinegar drink production, in particular to a method for producing sugarcane fruit vinegar drink using fresh pure sugarcane juice. Background technique [0002] Fruit vinegar is a kind of sour drink with rich nutrition and excellent flavor brewed by modern biotechnology, which takes fruit or fruit processing waste as the main raw material. It has the nutrition and health functions of fruit and vinegar, and is a new drink integrating nutrition, health care, dietotherapy and other functions. [0003] Since the 1990s, in the markets of developed countries such as the United States and France, vinegar drinks have been sought after by fashionable women. Fruit vinegar beverages produced from apples, grapes, hawthorns, etc., cater to the green and healthy consumption concept of modern urbanites, and at the same time meet the needs of modern urban consumers for health care and beauty. At present, the per capita annu...

Claims

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Application Information

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IPC IPC(8): C12J1/04C12J1/08C12N1/20C12R1/02
CPCC12J1/04C12J1/08C12N1/20
Inventor 邓智年王维赞庞天徐林吴凯朝张荣华
Owner GUANGXI ZHUANG AUTONOMOUS REGION ACAD OF AGRI SCI
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