Method for producing cherry vinegar by utilizing cherry wine lees

A cherry wine and cherry technology, applied in the field of cherry vinegar production, can solve the problems of difficult control of cherry vinegar quality, high cost of raw materials, low fragrance, etc., achieve high efficiency and low cost production of functional ingredients, short production cycle, and promote the production of aromatic esters The effect formed

Pending Publication Date: 2021-01-12
SHANXI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, the problem of cherry vinegar fermentation is that if fresh cherry fruit is used for brewing, the cost of raw materials is expensive.
And though the cherry fruit vinegar of traditional natural fermentation has strong vinegar fragrance, often sweetness is low, and acidity is big, and fragrance is not outstanding, and palatability is poor, needs to deploy fruit vinegar drink (Liu Jinyan etc., 2010; Feng Zhibin etc., 2009; Yang Xiaojiao et al., 2009)
The currently reported cherry vinegar drink uses leftovers from cherry wine processing, sucrose, acetic acid bacteria, lactic acid bacteria, and citric acid. After more than 90 days of natural fermentation, the quality of the obtained cherry vinegar is difficult to control (Yan Mingkui et al., 2009)
Compared with the preparation of cherry wine with cherry fruit as raw material, there are fewer research reports on the preparation of cherry vinegar from cherry wine lees

Method used

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  • Method for producing cherry vinegar by utilizing cherry wine lees
  • Method for producing cherry vinegar by utilizing cherry wine lees
  • Method for producing cherry vinegar by utilizing cherry wine lees

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035]Take freshly brewed naturally precipitated cherry lees to prepare 100mL of fermented liquid, in which the content of cherry lees is 30FWT g / L, the content of glucose is 3g / L, the content of yeast powder is 5g / L, the content of magnesium sulfate is 0.6g / L, and the content of potassium dihydrogen phosphate 0.3g / L, calcium chloride content 140mg / L, ammonium hydrogen phosphate content 0.3g / L, ferrous sulfate heptahydrate content 0.3mg / L, sugar content adjusted to 13°Brix with glucose, pasteurized at 65°C for 30min Then use the cherry wine after clarification to adjust the alcohol content of the fermented liquid to make its alcohol concentration to 8 degrees, insert the acetic acid bacteria AS1.41 after the expansion, the addition is 9wt%, and adjust the pH value with 1% citric acid solution To 3.5, under the condition of 30 ℃, after cultivating in a constant temperature incubator with a rotating speed of 180r / min for 6 days, the fermented liquid was pasteurized for 30 minutes...

Embodiment 2

[0037] Take freshly brewed naturally precipitated cherry lees to configure 100mL of fermentation broth, in which the content of cherry lees is 30FWTg / L, the content of glucose is 3g / L, the content of yeast powder is 5g / L, the content of magnesium sulfate is 0.6g / L, and the content of potassium dihydrogen phosphate is 0.3 g / L, the content of calcium chloride is 140mg / L, the content of ammonium hydrogen phosphate is 0.3g / L, the content of ferrous sulfate heptahydrate is 0.3mg / L, the sugar content is adjusted to 13°Brix with glucose, and pasteurized at 65°C for 30min; Then use the cherry wine after clarification to adjust the alcoholicity of the fermented liquid to make its alcohol concentration to 8 degrees, add 10g / L of the crude polysaccharide extract of cherry pomace, and add cellulase and pectinase with a mass ratio of 8:1:1 , Protease compound enzyme liquid, the addition amount is 60mg / L, inserts the Acetobacter Frings 30029050 or the acetic acid bacteria AS1.41 after expand...

Embodiment 3

[0039] Take freshly brewed naturally precipitated cherry lees to configure 100mL of fermentation broth, in which the content of cherry lees is 30FWTg / L, the content of glucose is 3g / L, the content of yeast powder is 5g / L, the content of magnesium sulfate is 0.6g / L, and the content of potassium dihydrogen phosphate is 0.3 g / L, the content of calcium chloride is 140mg / L, the content of ammonium hydrogen phosphate is 0.3g / L, the content of ferrous sulfate heptahydrate is 0.3mg / L, the sugar content is adjusted to 13°Brix with glucose, and pasteurized at 65°C for 30min; Then use the cherry wine after clarification to adjust the alcoholicity of the fermented liquid to make its alcohol concentration to 8 degrees, add 10g / L of the crude polysaccharide extract of cherry pomace, and add cellulase and pectinase with a mass ratio of 8:1:1 1. Protease compound enzyme solution, the addition amount is 60mg / L, add 50mg / L disodium nucleotide, insert the expanded Acetobacter Frings 30029050 or a...

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PUM

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Abstract

The invention discloses a method for producing cherry vinegar by using cherry wine lees. According to the method, the addition ratio of an enzyme preparation to a cherry pomace polysaccharide extractis optimized, the cherry vinegar with outstanding functional components and many flavor substances is produced efficiently at a low cost, and meanwhile, the method is short in production period, simple to operate and easy for industrial production.

Description

technical field [0001] The invention belongs to the technical field of food processing and biological fermentation, and in particular relates to a method for producing cherry vinegar by using cherry wine lees. Background technique [0002] Cherry (Cerasus pseudocerasus L.) is a tree of the genus Prunus in the family Rosaceae, which is rich in active substances, vitamins and trace elements necessary for human body. The edible part of fresh cherry fruit is more than 85%, the soluble solid content is 18.6-21.5°Brix, and the sugar content can reach 19.1°-21.3°. Fresh cherry fruit contains potassium, calcium, magnesium, sodium, phosphorus 28mg, iron, carotene , dietary fiber, vitamin C, vitamin E, vitamin A, vitamin B, niacin, chlorogenic acid, gallic acid, ferulic acid, vanillic acid, malic acid, citric acid, lactic acid, fumaric acid and other substances. At present, the planting area of ​​sweet cherries in China is more than 200,000 hectares, and the annual output is more tha...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04C12J1/08C12J1/00C12R1/02
CPCC12J1/04C12J1/08C12J1/00
Inventor 张丽珍牛伟蒙秋霞牛宇
Owner SHANXI UNIV
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