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Fruit vinegar brewed from fruits and preparation method of fruit vinegar

A technology of fruit vinegar and fruit, which is applied in the field of brewing fruit vinegar and its preparation, can solve the problems of low actual production rate, achieve the effects of convenient processing, eliminate muscle pain, and decompose blood cholesterol

Pending Publication Date: 2021-11-02
日照孝心康食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Theoretically, 100g of pure alcohol can produce 130.4g of acetic acid, or 100ml of pure alcohol can produce 103.6g of acetic acid, but the actual production rate is relatively low, generally only reaching about 85% of the theoretical value

Method used

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Examples

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preparation example Construction

[0032] The invention provides a method for preparing fruit vinegar brewed from fruit. The method adopts the combination of liquid fermentation and solid fermentation, comprising: step 1, preparing acetic acid bacteria; step 2, selecting fruit, then cleaning, draining, removing peel and The core is crushed and squeezed, the obtained juice is subjected to liquid fermentation, and the remaining pomace is subjected to solid fermentation; step 3, liquid fermentation is to first add yeast liquid and white sugar to the fruit juice, carry out alcoholic fermentation to obtain fruit wine, and then add acetic acid bacteria liquid, Carry out acetic acid fermentation, then ripen the raw vinegar obtained, and finally filter the obtained vinegar liquid and sterilize it for later use; step 4, solid fermentation is to add yeast powder to the pomace, carry out alcoholic fermentation, and then finish the alcoholic fermentation of the fruit Add loosening agent, then add acetic acid bacteria liquid...

Embodiment 1

[0044] The invention discloses a method for preparing fruit vinegar brewed from fruit. The method adopts the combination of liquid fermentation and solid fermentation.

[0045] In the fruit vinegar produced by the method, solid fermentation accounts for 1 / 3, and liquid fermentation accounts for 2 / 3.

[0046] This method contains:

[0047] Step 1, prepare the acetic acid bacteria.

[0048] Acetic acid bacteria are propagated from vinegar fermented grains or unsterilized raw vinegar, or pure cultured bacteria are used for expanded cultivation.

[0049] The process of expanding culture includes:

[0050] Step 1.1, solid culture: Take 100ml of rice liquid with a mass fraction of 1.4%, 3g of glucose, 1g of yeast powder, and 2g of calcium carbonate, mix them evenly and melt them, and divide them into test tubes sterilized by dry heat. 5ml, sterilize under the pressure of 98.066kPa for 15min~20min, take it out, add 0.6ml of alcohol with a volume fraction of 50% when it is not soli...

Embodiment 2

[0068] The invention discloses a method for preparing fruit vinegar brewed from fruit. The method adopts the combination of liquid fermentation and solid fermentation.

[0069] In the fruit vinegar produced by the method, solid fermentation accounts for 1 / 3, and liquid fermentation accounts for 2 / 3.

[0070] This method contains:

[0071] Step 1, prepare the acetic acid bacteria. Concrete process is identical with embodiment 1.

[0072] Step 2, select fresh fruit to wash, control the water to peel the washed fruit, remove the core, crush and squeeze the juice, the obtained juice is subjected to liquid fermentation, and the remaining pomace is subjected to solid fermentation.

[0073] Step 3, liquid fermentation. Concrete process is identical with embodiment 1.

[0074] Step 4, solid fermentation.

[0075] The vinegar is made from solid fruit raw materials, and the process is as follows: ①alcoholic fermentation. Wash and crush the fruit, add 3% to 5% yeast powder, and car...

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Abstract

The invention discloses fruit vinegar brewed from fruits and a preparation method of the fruit vinegar. Liquid fermentation and solid fermentation are combined, and the preparation method comprises the following steps of 1, preparing an acetic acid strain, 2, selecting fruits, cleaning, draining, removing peels and kernels, crushing and juicing, carrying out liquid fermentation on the obtained juice, and carrying out solid fermentation on the residual pomace, 3, conducting liquid fermentation, 4, performing solid fermentation, and 5, mixing the obtained vinegar liquid, blending, bottling, disinfecting, cooling, carrying out spot check, and warehousing the finally obtained finished product. The invention also provides the fruit vinegar brewed from the fruits prepared by the method. The green environment-friendly healthy health-preserving fruit vinegar prepared by the invention is a beverage which is obtained by further processing on the basis of fruit vinegar production and has a certain health-care function. The fruit vinegar is delicious, tasty, high in nutritional value, suitable for people of all ages, convenient for mass consumption, high in cost performance and high in health and social benefits of the whole people.

Description

technical field [0001] The invention relates to fruit vinegar and a preparation method thereof, in particular to fruit vinegar brewed from fruit and a preparation method thereof. Background technique [0002] With the development of food science and the improvement of people's living standards, the nutritional and health functions of vinegar are more and more recognized by people. Therefore develop the acetic acid beverage, the prospect is very broad. Compared with grain vinegar, fruit vinegar used for beverages has higher nutritional value and better flavor than grain vinegar, so fruit vinegar is the best raw material for producing acetic acid beverages. [0003] Fruits generally contain nutrients such as sugar, organic acids, various amino acids, minerals and rich water-soluble vitamins. Many fruits have physiological health care functions for the human body. Such as: hawthorn, lowering blood pressure, improving cardiac contractility and oxygen utilization, reducing fat...

Claims

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Application Information

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IPC IPC(8): C12J1/04C12R1/02C12R1/865
CPCC12J1/04
Inventor 李欣颖
Owner 日照孝心康食品有限公司
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