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Preparation method of micromolecular fruit vinegar

A technology of small molecule and fruit vinegar, applied in the field of vinegar preparation, can solve the problems of rapid decomposition of heat-sensitive components, incomplete dissolution of plant cell components, inconvenient removal of high polymers, etc., and achieves the effects of promoting absorption and improving taste and taste.

Pending Publication Date: 2022-05-13
山西顺天活力通大健康科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Most of the existing small-molecule fruit vinegars are produced by solvent extraction. The traditional method has the following defects: the components inside the plant cells are not completely dissolved, the heat-sensitive components decompose quickly, and there are problems such as inconvenient removal of high polymers.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Embodiment one: the preparation method of small molecule fruit vinegar comprises the following steps:

[0030] Step 1: raw material processing: the first preparation method: crush the peeled dried garlic and dried ginger, pass through a 10-mesh sieve, and slice the fresh lemons. The thickness of the lemon slices is less than 3mm. The second preparation method: The raw materials are replaced with puree apple cider vinegar, ginger garlic lemon juice, rock sugar, crystallized fructose and sucralose.

[0031] Step 2: Raw material ratio: Mix crushed dried ginger, dried garlic and sliced ​​fresh lemon in a ratio of 5:5:6, or use puree apple cider vinegar, ginger garlic lemon stock solution, rock sugar, crystallized fructose and Sucralose ratio 9:1:1:1.3:0.2.

[0032] Step 3: Stirring and extraction: Add water to the minced ginger, minced garlic and lemon slices after the above ratio for stirring and extraction. The number of times of stirring and extraction is three times, a...

Embodiment 2

[0042] Embodiment two: the preparation method of small molecule fruit vinegar comprises the following steps:

[0043] Step 1: raw material processing: the first preparation method: crush the peeled dried garlic and dried ginger, pass through a 10-mesh sieve, and slice the fresh lemons. The thickness of the lemon slices is less than 3mm. The second preparation method: The raw materials are replaced with puree apple cider vinegar, ginger garlic lemon juice, rock sugar, crystallized fructose and sucralose.

[0044] Step 2: Raw material ratio: Mix crushed dried ginger, dried garlic and sliced ​​fresh lemon in a ratio of 5:5:6, or use puree apple cider vinegar, ginger garlic lemon stock solution, rock sugar, crystallized fructose and Sucralose ratio 9:1:1:1.3:0.2.

[0045] Step 3: Stirring and extraction: add water to the minced ginger, minced garlic and lemon slices after the above ratio for stirring and extraction. The number of times of stirring and extraction is three times, a...

Embodiment 3

[0055] Embodiment three: the preparation method of small molecule fruit vinegar comprises the following steps:

[0056] Step 1: raw material processing: the first preparation method: crush the peeled dried garlic and dried ginger, slice the fresh lemon, the thickness of the lemon slice is less than 3mm, the second preparation method: replace the raw material with puree Apple cider vinegar, ginger garlic lemon juice, rock sugar, crystalline fructose and sucralose.

[0057]Step 2: Raw material ratio: Mix crushed dried ginger, dried garlic and sliced ​​fresh lemon in a ratio of 5:5:6, or use puree apple cider vinegar, ginger garlic lemon stock solution, rock sugar, crystallized fructose and Sucralose ratio 9:1:1:1.3:0.2.

[0058] Step 3: Stirring and extraction: Add water to the minced ginger, minced garlic and lemon slices after the above ratio for stirring and extraction. The number of times of stirring and extraction is three times, and each extraction is filtered through a f...

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Abstract

The invention relates to the technical field of vinegar preparation, and discloses a preparation method of micromolecular fruit vinegar. Through the steps of setting the treatment ratio of the four raw materials, stirring, adding water, filtering and extracting, degrading by biological enzyme, preserving heat, fermenting, carrying out solid-liquid separation, temporarily storing liquid, filtering again, diluting, temporarily storing, concentrating, filtering by adopting a UF membrane filtering assembly and filling, the finally prepared small-molecule fruit vinegar has the advantages that compared with the conventional vinegar, the small-molecule fruit vinegar has the advantages that the yield is high; according to the method, a multi-filtering mode is adopted, macromolecular substances are filtered by a UF membrane during production, finally, the micromolecular fruit vinegar is obtained, the taste and the taste of the micromolecular fruit vinegar are better than those of vinegar containing macromolecular compounds, and the taste and the taste of the vinegar are improved through the method. The fruit vinegar mainly promotes the body to absorb nutrient elements in the small-molecule fruit vinegar more sufficiently.

Description

technical field [0001] The invention relates to the technical field of vinegar preparation, in particular to a preparation method of small-molecule fruit vinegar. Background technique [0002] Brewed vinegar, which is made from grains and other starchy materials, brewed through microbial koji making, saccharification, alcoholic fermentation, acetic acid fermentation and other stages, the main components include acetic acid (3% to 5%), and various amino acids , organic acids, sugars, vitamins, alcohols and esters and other nutrients and flavor components, with unique color, aroma and taste, not only a good seasoning, but also beneficial to health when eaten regularly. [0003] Most of the existing small-molecule fruit vinegars are produced by solvent extraction. The traditional method has the following defects: the components inside the plant cells are not completely dissolved, the heat-sensitive components decompose quickly, and there are problems such as inconvenient remova...

Claims

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Application Information

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IPC IPC(8): C12J1/00
CPCC12J1/00
Inventor 张巍王双民巩强徐勇军
Owner 山西顺天活力通大健康科技有限公司
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