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Preparation method for sweet osmanthus flower scent-type astringent persimmon and grape vinegar and vinegar beverage

A technology of sweet-scented osmanthus and grape vinegar, applied in the preparation of vinegar, etc., can solve the problems of insufficient aroma and single aroma

Inactive Publication Date: 2020-07-24
GUILIN UNIV OF ELECTRONIC TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The invention application with the publication number CN110527605A discloses a method for brewing Riesling wine with aroma enhancement and sweetening, including preliminary fermentation, preparation of aroma enhancement, malic acid-lactic acid fermentation, aroma enhancement blending, and processing and filling. The lack of single aroma in wine brewed by technology fully solves the problem of conflict between lack of aroma and astringent aftertaste, improves the aroma of white wine, and will not be mixed with other complex aromas

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] (1) Wash the fresh silver osmanthus, steam it with water for 1 minute, take it out and dry it, grind it into powder, and get dried osmanthus powder for later use;

[0026] (2) Treatment of astringent persimmons: select eighty-nine mature fresh Gongcheng astringent persimmons, first wash the persimmon skin pollutants with clean water, then soak in 75% alcohol for 24 hours, then rinse with water, remove the fruit stalk and flower disc, and then use crushed machine broken, spare;

[0027] (3) Grape treatment: Wash the fresh grapes with water first, and then use 100PPM ClO 2 Soak in aqueous solution for disinfection, then rinse with clean water, crush with a crusher, and set aside;

[0028] (4) Enzymatic hydrolysis: Mix 500kg of crushed astringent persimmon and 500kg of grapes, heat to 50°C, add 1kg of cellulase, 500g of hemicellulase, 2kg of glucoamylase, 100g of pectinase, and 500g of β-mannose Glycanase, for 30 minutes of enzymatic hydrolysis. Then add 0.1-0.15g / kg of...

Embodiment 2

[0037] (1) Wash the fresh silver osmanthus, steam it with water for 2 minutes, take it out and dry it, grind it into powder, and get dried osmanthus powder for later use;

[0038] (2) Treatment of astringent persimmons: select eight or nine ripe fresh persimmons, first wash the persimmon skin pollutants with clean water, then soak them in 50% alcohol for 8 hours, then rinse with water, remove the fruit stalks and flower discs, and then crush them with a crusher. spare;

[0039] (3) Grape treatment: Wash the fresh grapes with water first, and then use 200PPM ClO 2 Soak in aqueous solution for disinfection, then rinse with clean water, crush with a crusher, and set aside;

[0040] (4) Enzymolysis: Mix 6.66kg of crushed astringent persimmons with 3.34kg of grapes, heat to 55°C, add 5g of cellulase, 10g of hemicellulase, 30g of glucoamylase, 5g of pectinase, and 1g of beta - Mannanase. Enzymatic hydrolysis was carried out for 60 minutes. Then add 1.5g of potassium metabisulfit...

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PUM

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Abstract

The invention relates to a preparation method for sweet osmanthus flower scent-type astringent persimmon and grape vinegar with a unique flavor and vinegar beverage with a unique flavor. Astringent persimmons are selected and undergo washing, de-astringency and crushing; grapes are selected and undergo washing, disinfection and crushing; then the astringent persimmons and the grapes are mixed in proportion and undergo enzymatic hydrolysis, and white granulated sugar is added for primary fermentation and sterilization is performed; sweet osmanthus flowers and fructus momordicae are added and undergo secondary fermentation, aging and sterilization to obtain the sweet osmanthus flower scent-type astringent persimmon and grape vinegar with the unique flavor. By weight percent: 4-5 percent of original solution of the astringent persimmon and grape vinegar, 0.5-1.0 percent of fructus momordicae extract of which the mogroside V content is 20%, 5-10 percent of peeled grape juice, 2-5 percent of deastringent peeled persimmon juice, 0.05 percent of potassium sorbate and the balance water, the sweet osmanthus flower scent-type astringent persimmon and grape vinegar is further compounded to obtain the astringent persimmon and grape vinegar beverage with the unique flavor.

Description

technical field [0001] The invention belongs to the field of edible vinegar brewing, in particular to a method for preparing astringent persimmon grape vinegar with unique flavor and a vinegar beverage. Background technique [0002] Guilin Gongcheng Moon Persimmon, whose flesh is crisp and tender, sweet and refreshing, is rich in high protein and various vitamins needed by the human body, and is high in trace elements, calcium and iron. Luo Han Guo is mainly produced in Yongfu, Guilin. It is a rare local product in Guilin and one of the first batch of medicinal and edible materials approved by the state. Its main function is to relieve cough and reduce phlegm. The fruit has high nutritional value and is rich in vitamin C and glycosides, fructose, glucose, protein, lipids, etc. It is generally processed into an extract with a content of 20% mogroside V. The sweetness of mogroside V is 300 times that of sucrose, and it is used as a sweetener in food additives. Grapes are a f...

Claims

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Application Information

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IPC IPC(8): C12J1/04
CPCC12J1/04
Inventor 周治德雷宇王仲民李桂银高林杨成贤
Owner GUILIN UNIV OF ELECTRONIC TECH