Pear vinegar

A technology of pear vinegar and components, applied in the preparation of vinegar, etc., can solve the problems of unsatisfactory health care and taste, poor taste of finished vinegar, low utilization rate of raw materials, etc., and achieve the effect of protecting the liver, lowering blood pressure, and rich and comprehensive nutrition

Inactive Publication Date: 2005-10-26
王浩贵
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] With the improvement of people's living standards, vinegar has become a very popular and indispensable condiment for urban and rural residents. The vinegar on the market usually includes rice vinegar and aged vinegar. Fillers such as bran and acetic acid bacteria are produced by the traditional solid fermentation method, which has a low uti

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0008] Embodiment one:

[0009] 1. Get 560 kilograms of fermented pear wine and place it in a container, add commercially available Shen Ou 112-7# acetic acid bacteria to ferment, and make pear mother liquor.

[0010] 2. Honey 2.2-3.4%, maltose 2.8-3.8%, monosodium glutamate 0.15-0.25%, sucrose 1.9-2.5%, ethyl maltol 0.06-0.15%, salt 1.2-2.8%, food flavor 0.02-0.05%, Appropriate amount of food coloring, 100% of mineralized water; appropriate amount of food coloring, respectively poured into containers for fermented pear vinegar mother liquor, so that the ingredients added to the container are fully dissolved and mixed evenly with the pear vinegar mother liquor.

[0011] 3, honey, sucrose, monosodium glutamate, ethyl maltol, maltose, salt, essence and pigment are added to be mixed with 1000 kilograms of edible pear vinegar with an acidity of 3.5%, and then filter, fill, sterilize and seal.

Example Embodiment

[0012] Embodiment two:

[0013] 1. Get 500 kilograms of fermented pear juice wine and place it in a container, add commercially available Shen Ou 112-7# acetic acid bacteria to ferment, and make pear mother liquor.

[0014] 2. Honey 2.2-2.8%, maltose 2.8-3.2%, monosodium glutamate 0.15-0.25%, sucrose 1.9-2.4%, ethyl maltol 0.06-0.13%, salt 1.2-2.2%, food flavor 0.02-0.04%, Appropriate amount of food coloring is poured into the fermented container for containing the mother liquor of pear vinegar, so that the ingredients added to the container are fully dissolved and mixed evenly with the mother liquor of pear vinegar.

[0015] 3, will add honey, sucrose, monosodium glutamate, ethyl maltol, maltose, salt, essence and pigment and be mixed with acidity and be 900 kilograms of edible pear vinegar of 3.2%, filter, fill, sterilize, seal again.

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PUM

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Abstract

A process for producing pear vinegar includes: adds Shenou 112=7# acetic bacteria to the pear juice, carries on acetic fermentation with the acetic acid mold mushroom spawn, then makes the pear vinegar mother liquor, then adds honey, sucrose, monosodium glutamate, ethyl wheat bud phenol, malt sugar, salt, essence and edible pigment to the pear vinegar mother liquor, and finally adds mineralized water as base fluid to modulate the pear vinegar mother liquor with the acidity of 3.5% for end products, drinking pear vinegar has the function of protecting your lung when the pear vinegar passing through, promote secretion, moistening, phlegm reduction, and reduces the blood pressure, alleviates fever calmly, relief dizzy and spell, the palpitation tinnitus, protects liver, helps the digestion, has the assistance treatment for hepatitis and liver cirrhosis and so on. This kind of vinegar both can be used in cooking and the directly drinking or with water, and improve appetite, moreover it tastes strong, and the nutrition is rich, which also has the transparent outward appearance, sweet and fragrant, sweet acid and supple in mouth, neat and delicious and such characteristics, it is one kind of new beverage both novel and unique and high quality goods for cooking.

Description

Technical field: [0001] The present invention relates to a kind of pear vinegar. Background technique: [0002] With the improvement of people's living standards, vinegar has become a very popular and indispensable condiment for urban and rural residents. The vinegar on the market usually includes rice vinegar and aged vinegar. Fillers such as bran and acetic acid bacteria are produced by the traditional solid fermentation method, which has a low utilization rate of raw materials and a long production cycle; although there is also machine production, the liquid submerged fermentation method does not add fillers such as bran, shells, and bran. Produce table vinegar, the taste of finished vinegar is poor, nutritional labeling is low; Can't satisfy the needs of people's health care and taste at all. Invention content: [0003] The purpose of the present invention is to overcome the disadvantages of the prior art, to provide a kind of pear vinegar, which can be produced by me...

Claims

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Application Information

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IPC IPC(8): C12J1/02
Inventor 王浩贵
Owner 王浩贵
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