Chinese gooseberry vinegar

A technology of kiwi fruit and vinegar mother, which is applied to the preparation of vinegar, can solve the problems of inability to meet health care and taste, low utilization rate of raw materials, poor taste of finished vinegar, etc., and achieves a clear and transparent appearance, improves blood circulation, and has a strong fragrance. Effect

Inactive Publication Date: 2005-10-26
王浩贵
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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

Embodiment 1

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

[0010] 2. Honey 4.2-5.6%, maltose 5.4-7.2%, monosodium glutamate 0.2-0.35%, sucrose 2.1-3%, ethyl maltol 0.06-0.15%, salt 0.9-2.4%, food flavor 0.02-0.05%, Appropriate amount of food coloring is poured into fermented containers containing the mother liquor of kiwifruit vinegar respectively, so that the ingredients added to the container are fully dissolved and mixed evenly with the mother liquor of kiwifruit vinegar.

[0011] 3. Honey, sucrose, monosodium glutamate, ethyl maltol, maltose, salt, essence and pigment are mixed with 1000 kilograms of edible kiwi fruit vinegar with an acidity of 3.5%, and then filtered, filled, sterilized and sealed.

Embodiment 2

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

[0014] 2. Honey 4.2-5%, maltose 5.4-6.5%, monosodium glutamate 0.2-0.28%, sucrose 2.1-2.6%, ethyl maltol 0.06-0.12%, salt 0.9-2.2%, food flavor 0.02-0.04%, Appropriate amount of food coloring is poured into fermented containers containing the mother liquor of kiwifruit vinegar respectively, so that the ingredients added to the container are fully dissolved and mixed evenly with the mother liquor of kiwifruit vinegar.

[0015] 3. Honey, sucrose, monosodium glutamate, ethyl maltol, maltose, salt, essence and pigment are mixed with 900 kilograms of edible kiwi fruit vinegar with an acidity of 3.2%, and then filtered, filled, sterilized and sealed.

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PUM

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Abstract

A process for producing Chinese gooseberry vinegar, which adds Shenou 112=7# to the Chinese gooseberry juice, carries on acetic fermentation with the acetic acid mold mushroom spawn, then makes the Chinese gooseberry vinegar mother liquor, then adds honey, sucrose, monosodium glutamate, ethyl wheat bud phenol, malt sugar, salt, essence and edible pigment to the Chinese gooseberry vinegar mother liquor, and finally adds mineralized water as base fluid to modulate the Chinese gooseberry vinegar mother liquor with the acidity of 3.5% for end products, which has rich and comprehensive nutrition in this kind of vinegar, and retains the original fruit's trace element, which can reduce the cholesterol, improve blood circulation, and it is very beneficial to the heart; it has the prevention and the assistance treatment function to the hypertension, the high blood fats, the hepatitis, the crown venereal diseases, the urethra stone 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 kiwi fruit 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 shortcoming of prior art, provide a kind of kiwi fruit vinegar, and mechanized productio...

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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