Method for producing orignial nutrition type mulberry fruit vinegar

A nutritional type and production method technology, applied in the field of food processing, can solve the problems of loss of characteristics and nutrition of fruit vinegar, complete loss of nutrients, perishable deterioration, etc., and achieve the effects of promoting blood circulation, preventing obesity, and having a pure taste.

Inactive Publication Date: 2005-03-02
申琳 +3
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, mulberry fruit is ripe and concentrated, and it is not resistant to storage after harvesting, and it is very easy to rot and deteriorate, causing great waste, and urgently needs to be processed and utilized. Mulberry fruit vinegar is an important processing method
[0003] Most of the existing fruit vinegars use apples, pears, etc. as raw materials, and are produced by traditional methods. Many nutritional components are lost, and the characteristics and nutrition of fruit vinegar are lost. Using mulberries as raw materials, the production of fruit vinegar and nutritional protection are combined to make original nutrition. The method of type mulberry fruit vinegar has not been reported yet

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] The making of prototrophic mulberry fruit vinegar comprises the steps:

[0034] (1) Select mulberries, remove diseased and rotten fruits, clean, and drench the surface moisture;

[0035] (2) blanch the mulberries obtained in step (1) with hot water at 95° C. for 3 minutes;

[0036] (3) the mulberry obtained in step (2) is broken to 1.6mm;

[0037] (4) the product that step (3) is obtained is packed in the temperature-controlled fermentation tank, adds 2.614 active alcohol yeast liquids by 10wt% of raw material weight, carries out alcoholic fermentation, and fermentation temperature is controlled at 29 ℃, and the first 48 hours of fermentation initial stage should Pass into sterile air regularly, and when the alcohol content reaches 9wt% after 5 days, transfer to the vinegarization tank;

[0038] (5) Put the product obtained in step (4) into a special deep-layer aeration continuous fermentation acetification tank, add preferred 1.41 acetic acid bacteria yeast liquid ac...

Embodiment 2

[0047] The making of nutritious mulberry fruit vinegar comprises the steps:

[0048] (1) Select mulberries, remove diseased and rotten fruits, clean, and drench the surface moisture;

[0049] (2) blanch the mulberries obtained in step (1) with 80°C hot water for 1 minute;

[0050] (3) the mulberry obtained in step (2) is broken to 0.5mm;

[0051] (4) the product that step (3) is obtained is packed in the temperature-controlled fermentation tank, adds 2.614 active alcohol yeast liquids by 1wt% of raw material weight, carries out alcoholic fermentation, and fermentation temperature is controlled at 11 ℃, and the first 36 hours of fermentation initial stage should Pass into sterile air regularly, and when the alcohol content reaches 5wt% after 3 days, transfer to the vinegarization tank;

[0052] (5) Put the product obtained in step (4) into a special deep-layer aeration continuous fermentation acetification tank, add preferred 1.41 acetic acid bacteria yeast liquid according t...

Embodiment 3

[0061] The making of nutritious mulberry fruit vinegar comprises the steps:

[0062] (1) Select mulberries, remove diseased and rotten fruits, clean, and drench the surface moisture;

[0063] (2) blanch the mulberries obtained in step (1) with 90°C hot water for 2 minutes;

[0064] (3) the mulberry obtained in step (2) is broken to 1mm;

[0065] (4) the product that step (3) is obtained is packed in the temperature-controlled fermentation tank, adds 2.614 active alcohol yeast liquids by 3wt% of raw material weight, carries out alcoholic fermentation, and fermentation temperature is controlled at 20 ℃, and the first 40 hours of fermentation initial stage should be Pass into sterile air regularly, and when the alcohol content reaches 4wt% after 3 days, transfer to the vinegarification tank;

[0066] (5) Put the product obtained in step (4) into a special deep-layer aeration continuous fermentation acetification tank, add preferred 1.41 acetic acid bacteria yeast liquid accordi...

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PUM

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Abstract

The present invention relates to food processing method and producing process of mulberry fruit vinegar. The mulberry fruit vinegar is produced with fresh mulberry and through the steps of sorting mulberry, cleaning, scalding in hot water, crushing, alcohol fermentation via adding alcohol yeast liquid in temperature controlling fermentation tank, continuous deep acetic fermentation via adding acetic acid yeast, blending, ageing in sealed acetification tank at 19 deg.c for 6 months, non-heating sterilizing with 100-800 W RE ultrasonic transducer, and packing. The present invention adopts low temperature fermentation and mycose protection to maintain the antioxidant matter, amino acids and other nutritious components. The mulberry fruit vinegar has the health functions of promoting blood circulation, softening blood vessel, improving gastrointestinal function, moistening skin, etc.

Description

technical field [0001] The invention belongs to food processing methods, in particular to a method for preparing prototrophic mulberry fruit vinegar. Background technique [0002] With the improvement of people's living standards, significant changes have taken place in the way of eating. When people taste food, they no longer satisfy their or energy needs, but pursue the nutritional content and health functions of products. Vinegar is an indispensable seasoning food in people's daily life. Vinegar can increase appetite and improve the absorption rate of nutrients in food, so it is very popular among people. However, the vast majority of existing vinegar is produced with grain as raw material, which not only consumes a large amount of grain, but also produces a single variety of vinegar. my country is a country that consumes a lot of grain, and saving grain is extremely important to the long-term stability of the country. Our country is rich in fruit resources, but many fru...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04
Inventor 申琳生吉萍宋耕福祝传斌
Owner 申琳
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