High-flavonoid apple vinegar and preparation method thereof

A technology of flavonoids and apple cider vinegar, which is applied in the field of high-flavonoid apple cider vinegar and its preparation, can solve the problems of fruit nutrition and health care value discount, not suitable for processing, low flavonoid content, etc., achieve sweet and sour nutritional content, prevent Browning, fruity effect

Inactive Publication Date: 2020-02-11
SHANDONG AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

These varieties are all fresh-eating varieties, with low acid content, not suitable for processing, and low flavonoid content, which greatly reduces the nutritional and health value of the fruit

Method used

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  • High-flavonoid apple vinegar and preparation method thereof
  • High-flavonoid apple vinegar and preparation method thereof
  • High-flavonoid apple vinegar and preparation method thereof

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] Embodiment 1, adopt the technology after the improvement to prepare high flavonoid apple cider vinegar

[0038] 1) Apple juice preparation

[0039] ① Raw material selection and cleaning: Select fresh, intact and highly mature Meihong apples, soak them repeatedly with running water, and wash away the soil, microorganisms and pesticides attached to the apple surface.

[0040] ② Crushing: Cut the apples into 1cm-sized fruit pieces, soak them in 1% sodium D-isoasperbate solution for 30 minutes, then place them in a wall breaking machine and mash them into mud.

[0041] ③ Enzymatic hydrolysis and juicing: add 0.1% pectinase to the apple puree, enzymatic hydrolysis time 2 hours, enzymatic hydrolysis temperature 45 ℃, then 85 ℃ extinguish the enzyme for 30 minutes, after enzymatic hydrolysis, put the fruit puree into the juicer for juicing .

[0042] 2) Alcoholic fermentation

[0043] ①Yeast activation: Take 0.1g of yeast and add it to 100ml apple juice at 37°C, let it acti...

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Abstract

The invention discloses a high-flavonoid apple vinegar and a preparation method thereof. The preparation method comprises the following steps that (1) an apple is cleaned and cut, then is subjected tothe color protecting treatment to obtain apple blocks, and the apple is an high-flavonoid apple; (2) pectinase is added into the apple blocks, and juicing is conducted to obtain apple juice; (3) yeast is introduced into the apple juice, and alcoholic fermentation is conducted to obtain apple wine; and (4) acetic bacteria are introduced into the apple wine, and acetic fermentation is conducted toobtain the high-flavonoid apple vinegar. According to the preparation method, the cleaned apple is subjected to color protection after cutting, thus the apple blocks are in better contact with color protecting liquid, and browning is effectively prevented; fruit wine is used for acetic bacteria expansion culture to prevent other impurities from entering and affecting the quality; the prepared fruit vinegar has a clear and transparent appearance, fresh fruit fragrance, sweet and sour taste, and higher content of nutrients; and reagents used in the whole operation process are all pure natural and pollution-free, and the original ecology of the apple vinegar is ensured to the maximum extent.

Description

technical field [0001] The invention relates to high-flavonoid apple cider vinegar and a preparation method thereof, belonging to the field of food processing. Background technique [0002] my country is the world's largest apple producer and consumer. Apples contain free polyphenols that are easily absorbed by the human body, which have health effects such as anti-oxidation, anti-cancer and prevention of cardiovascular diseases. Therefore, it has the reputation of "an apple a day keeps the doctor away". From the perspective of the structure of apple cultivars, the proportion of Fuji varieties is as high as 70%, followed by Gala and Jinshuai with larger cultivation areas. These varieties are all fresh-eating varieties, with low acid content, not suitable for processing, and low flavonoid content, which greatly reduces the nutritional and health value of the fruit. my country's apple industry lacks special varieties for high-quality processing. For this reason, the resear...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04C12J1/00
CPCC12J1/04C12J1/00
Inventor 张宗营胡甲飞李斌齐素敏冯恬彭正娥张静刘文军王楠陈学森
Owner SHANDONG AGRICULTURAL UNIVERSITY
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