Sour beverage of bramble ester and brewage method

A technology for fermented beverages and raspberry acetic acid, which is applied in the preparation of vinegar, pharmaceutical formulations, plant raw materials, etc., can solve the problems of easy turbidity and poor clarity of fruit vinegar, reduce precipitation time, short production cycle, maintain aroma and effect of style

Inactive Publication Date: 2007-02-21
LIAONING GUANGTIAN FOOD
View PDF1 Cites 12 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The inventor applied for a patent in 2000 called the method for preparing fruit acetic acid beverage, and t

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Beat 10 tons of raspberries with a beater and place them in an enzymolysis tank; heat to 35°C; add 4000 grams of pectinase to enzymolyze the pectin and fiber in the raspberries; the enzymolysis time is 60 minutes; Pump the enzymolysis juice into the sedimentation tank, then add 1000 grams of pectinase to the raspberry enzymolysis juice for a second enzymolysis, the enzymolysis temperature is 30°C; mix well and then stand still for 8 hours; The juice is filtered with a diatomaceous earth filter, which is the raspberry enzymatic juice; take the raspberry enzymatic juice and add one thousandth of Saccharomyces cerevisiae dry yeast for alcohol fermentation; dilute the fermented raspberry original wine to an alcohol content of 5g / 100g Add 1000g of acetic acid bacteria to carry out acetic acid fermentation, stop the fermentation when the acetic acid content is 5g / 100g, sterilize instantaneously at 121°C to obtain raspberry fruit vinegar; The adjusted drink of raspberry fruit ...

Embodiment 2

[0029] Beat 10 tons of raspberries with a beater and place them in an enzymolysis tank; heat to 50°C; add 15,000 grams of pectinase to enzymolyze the pectin and fiber in the raspberries; the enzymolysis time is 120 minutes; Pump the enzymolysis juice into the sedimentation tank, then add 5000 grams of pectinase to the raspberry enzymolysis juice for a second enzymolysis, the enzymolysis temperature is 50°C; mix well and let stand for 24 hours; The juice is filtered with a diatomaceous earth filter, which is the raspberry enzymatic juice; take the raspberry enzymatic juice and add one thousandth of Saccharomyces cerevisiae dry yeast for alcohol fermentation; dilute the fermented raspberry original wine to an alcohol content of 8g / 100g Add 5000g of acetic acid bacteria to carry out acetic acid fermentation, stop fermentation when the acetic acid content is 8g / 100g, instant sterilization at 121°C is raspberry fruit vinegar; use 50g / 100g enzymatic hydrolysis of raspberry juice, suc...

Embodiment 3

[0031]Beat 10 tons of raspberries with a beater and place them in an enzymolysis tank; heat to 35°C; add 10,000 grams of pectinase to enzymolyze the pectin and fiber in the raspberries; enzymolysis time is 100 minutes; Pump the enzymolysis juice into the sedimentation tank, then add 3000 grams of pectinase to the raspberry enzymolysis juice for a second enzymolysis, the enzymolysis temperature is 40°C; mix well and then stand still for 15 hours; The juice is filtered with a diatomaceous earth filter, which is the raspberry enzymatic juice; the alcohol content is 70g / 100g; added to the raspberry enzymatic juice, so that the alcohol content of the raspberry enzymatic juice is 6g / 100g, and acetic acid bacteria are added 5000g for acetic acid fermentation, stop fermentation when the acetic acid content is 5g / 100g, instant sterilization at 121°C is raspberry vinegar; when blending, use 30g / 100g enzymatically hydrolyzed raspberry juice, 8g / 100g sucrose, adjust the drink with raspberr...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

A fermented raspberry fruit-acetic acid beverage rich in tannic acid, organic acid, amino acid, cellulose and trace elements for improving immunity is prepared through beating raspberry fruit, enzymolyzing, depositing alcohol fermenting (or extracting), vinegar fermenting, mingling, sterilizing and packing.

Description

technical field [0001] The invention relates to a beverage and a preparation method thereof, in particular to a novel raspberry acetic acid fermented beverage and a brewing method thereof. Background technique [0002] Cranberries, blackberries, and yellowberries are collectively referred to as raspberries, which are berry economic fruit trees of the genus Rubus in the family Rosaceae. It is generally customary to refer to the species that separate the aggregated fruit from the receptacle when it is ripe, and call it the raspberry that separates the aggregated fruit from the receptacle when it is ripe. The isolated species is called blackberry. Raspberry fruit is a tender and juicy berry, crystal clear, sweet and sour, and full of fragrance. It is unique among many fruits and has high economic value and nutritional value. The soluble solids in raspberry fruit are about 9%. , total sugar 5-12%, organic acid 1.2-3.8%, vitamin E 2.17mg / 100g, 4-5 times that of strawberry, 5-7 t...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A23L2/02C12J1/00A61K36/73
Inventor 孙尤海冯松元
Owner LIAONING GUANGTIAN FOOD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap