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.
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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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