Preparation method of roxburgh rose fruit vinegar and roxburgh rose fruit vinegar beverage
A technology of fruit vinegar drink and Rosa roxburghii fruit, which is applied in the field of Rosa roxburghii fruit vinegar preparation, can solve the problems of long standing time, large amount of gelatin used, and influence on the clarity of the final product, so as to reduce the usage amount, shorten the settling time, The effect of increasing the difficulty of filtering
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Embodiment 1
[0030] Embodiment 1: the preparation method of Rosa roxburghii fruit vinegar
[0031] Including the following steps: (1) Enzyme treatment: Rosa roxburghii fruit is cleaned, pressed to remove seeds, and sterilized to obtain Rosa roxburghii juice, and its nutritional composition analysis and testing results are shown in Table 1, and antioxidant solution (NaHSO 3 , 0.1875g / kg prickly pear juice), mixing, then add prickly pear juice 0.4% (weight) pectinase and mix well and keep 2h on a water bath at 50°C for enzyme treatment;
[0032] Table 1
[0033]
[0034]
[0035] (2) Alcoholic fermentation: adjust the total sugar content to 20%, sterilize at 95 DEG C of high temperature for 10 minutes, sterilize, and inoculate the active dry yeast of cerevisiae cerevisiae activated in advance into the thorn pear juice by the inoculation amount of 5% (weight) of the thorn pear juice Carry out alcoholic fermentation in middle, maintain fermentation temperature 25 ℃, till the total sugar...
Embodiment 2
[0088] A Rosa roxburghii fruit vinegar beverage, based on the total mass percentage of 100%, comprises the following raw materials: Rosa roxburghii fruit vinegar 5wt%, concentrated rosaberry juice 0.5wt%, apple vinegar 3wt%, fructose syrup 7wt%, sucrose 4wt%, citric acid 0.3wt%, sodium citrate 0.2wt%, honey 0.5wt%, edible salt 0.03wt%, caramel color 0.03%wt%, potassium sorbate 0.02wt%, essence 5×10 -2 wt%, the remainder is RO water. Wherein, the preparation method of the original vinegar of Rosa roxburghii refers to Example 1, wherein, the mass concentration of the bone gelatin aqueous solution is 10wt%, and the addition amount is 5 milliliters, and the filtering method for filtering the supernatant after adding the bone gelatin solution and standing for reaction is as follows: Take the supernatant and add (model 700 # ~1000 # + Model 100 # ) Thickness and fineness compound diatomaceous earth was subjected to circular adsorption filtration for 40 minutes, and taste test was...
Embodiment 3
[0090] A Rosa roxburghii fruit vinegar beverage, based on the total mass percentage of 100%, comprises the following raw materials: Rosa roxburghii fruit vinegar 5wt%, fructose syrup 7wt%, sucrose 4wt%, sodium citrate 0.3wt%, edible salt 0.03wt% %, the remainder is drinking water.
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