Preparation method of lycium ruthenicum fruit health-care vinegar

A technology of black wolfberry and health-care vinegar, which is applied to the preparation of vinegar, microorganism-based methods, biochemical equipment and methods, etc., can solve the problems of reducing the content of active ingredients and unique flavor substances, utilization of jujube vinegar, physical volatilization loss and the like, To achieve the effect of improving nutrition and health care functions, improving accessibility and dissolution rate, and improving extraction efficiency and ratio

Inactive Publication Date: 2021-12-03
新疆慧玲农业科技有限公司
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  • Abstract
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  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the existing production process of black wolfberry and jujube vinegar, the steps of precooking, enzyme elimination and heat sterilization are high-temperature treatment processes, which will inevitably cause the chemical degradation loss and physical volatilization loss of the above-mentioned various active ingredients, so that the active ingredients and unique flavor in the finished product reduced substance content
Therefore the prior art can't preserve the active ingredients and flavor substances produced in the jujube and in the fermentation process, which reduces the health care effect and flavor quality of jujube vinegar
[0008] 2. Jujube kernels are not utilized by jujube vinegar production at all
[0009] 3. Most of them are fermented with a single strain, and the alcohol conversion rate is low

Method used

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  • Preparation method of lycium ruthenicum fruit health-care vinegar

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0055] Embodiment 1: select dried Hetian red dates and dried black wolfberry to prepare health-care vinegar, and implement according to the following steps:

[0056] (1) Material preparation: Weigh 300Kg of black wolfberry and red dates according to the weight ratio of 1:6~1:5; 2018 "Dried jujube Hetian jujube above grade two; black wolfberry and dried jujube were ultrasonically cleaned to remove impurities, and then vacuum-dried below 35°C to a water content of 25-35%;

[0057] (2) Pulverization: separate the jujube core and jujube meat of red dates obtained in step (1), add black wolfberry to the jujube meat and mix evenly, shell the jujube core to obtain jujube kernels; then add the black wolfberry jujube meat and The jujube kernels are respectively crushed into particles with a particle size of 1-3mm;

[0058] (3) Sterilization treatment by breaking the wall: put the jujube kernels obtained in step (2) in a cylindrical airtight high-pressure container, and pass through supe...

Embodiment 2

[0068] Embodiment 2: select non-washing Hami jujube and dried black wolfberry to prepare health-care vinegar, implement according to the following steps:

[0069] (1) Material preparation: Weigh black wolfberry and red dates according to the weight ratio of 1:5 to 1:4; black wolfberry is above the national standard "GB / T 18672-2014"; red dates are in line with the national standard "GB / T 26150-2019" 》The Hami jujube of the first-class no-wash jujube; the black wolfberry and the red jujube were ultrasonically cleaned to remove impurities, and then vacuum-dried below 35°C to a water content of 25-35%;

[0070] (2) Pulverization: separate the jujube core and jujube meat of red dates obtained in step (1), add black wolfberry to the jujube meat and mix evenly, shell the jujube core to obtain jujube kernels; then add the black wolfberry jujube meat and The jujube kernels are respectively crushed into particles with a particle size of 3-6mm;

[0071] (3) Sterilization treatment by b...

Embodiment 3

[0080] Embodiment 3: Select the non-washing Aksu gray jujube and dried black wolfberry to prepare health-care vinegar, and implement according to the following steps:

[0081] (1) Material preparation: Weigh black wolfberry and red dates according to the weight ratio of 1:4 to 1:3; black wolfberry is above the national standard "GB / T 18672-2014"; / T 26150-2019 "High water content products of no-clean red dates above grade 3; black wolfberry and dried red dates are ultrasonically cleaned to remove impurities, and then vacuum-dried below 35°C to a water content of 25-35%;

[0082] (2) Pulverization: separate the jujube core and jujube meat of red dates obtained in step (1), add black wolfberry to the jujube meat and mix evenly, shell the jujube core to obtain jujube kernels; then add the black wolfberry jujube meat and The jujube kernels are respectively crushed into particles with a particle size of 5-8mm;

[0083] (3) Sterilization treatment by breaking the wall: put the juju...

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Abstract

A preparation method of lycium ruthenicum fruit health-care vinegar comprises the following steps: (1) material preparing; (2) denucleating, shelling and crushing: the particle size is 2-8mm, and lycium ruthenicum fruits are mixed into jujube flesh; (3) wall-breaking sterilization treatment: carrying out ultrasonic-assisted low-temperature gas explosion treatment on jujube kernels and the jujube flesh by using a supercritical CO2 medium for 1-5 times; (4) pulping and leaching: adding the jujube flesh into a mixed leaching solution, performing pulping at normal temperature, carrying out ultrasonic leaching, and carrying out solid-liquid separation to obtain jujube flesh normal juice and jujube paste; adding the jujube kernels into alcohol fermentation liquor, performing pulping at normal temperature, carrying out ultrasonic extraction, and carrying out solid-liquid separation to obtain jujube kernel normal juice and kernel residues; continuously leaching the kernel residues and the jujube paste with water to obtain a mixed leaching solution; (5) alcoholic fermentation; (6) acetic fermentation; (7) quality adjustment; (8) solid matter removing; (9) cooling treatment; (10) aging: performing aging in an electromagnetic field; and (11) sterilizing and filling: performing sterilizing in a non-heating manner, and then performing filling. The chinese jujube vinegar produced by the method disclosed by the invention is preserved in effective components, outstanding in health-care function and excellent in flavor and quality.

Description

technical field [0001] The invention belongs to the field of fruit vinegar processing, in particular to a preparation method of black wolfberry health-care vinegar. Background technique [0002] Jujube is a homologous food that integrates medicine, food, and nourishment. It is sweet, warm in nature, and non-toxic. It enters the heart, spleen, and stomach meridians. Known as "woody food, good nourishing product", it has the functions of nourishing qi and blood, benefiting the spleen and stomach, clearing the nine orifices, harmonizing medicines, moisturizing the skin and beautifying the skin, strengthening the will and prolonging life, etc. It can be eaten by those who are weak in constitution or want to resist aging and prolong life . It can improve human immunity, promote the production of white blood cells, lower serum cholesterol, increase serum albumin, and protect the liver; it also contains substances that can inhibit cancer cells and even transform cancer cells into ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04C12J1/00C12R1/865C12R1/225C12R1/01
CPCC12J1/04C12J1/00
Inventor 杨建波黄文松
Owner 新疆慧玲农业科技有限公司
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