Fruit vinegar and its prepn process

A technology for fruit vinegar and raw materials, applied in the field of fruit vinegar, can solve the problems of inability to meet the needs of consumers, single effect of health care function, different nutrient content, etc., and achieve the effects of bright colors, refreshing posture and strong aroma.

Inactive Publication Date: 2007-03-21
SICHUAN LANGZHONG ZAOXIANGFANG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Above-mentioned two kinds of fruit vinegars all adopt single natural raw material, mouthfeel, fragrance are single, wherein e...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] The preparation method of embodiment 1 fruit vinegar of the present invention

[0026] a. Take raw materials: vinegar 200kg, mulberry 40kg, kiwi fruit juice 5kg, rock sugar 215kg, mulberry leaves 10kg, hawthorn 2kg, honey 10kg;

[0027] The acidity of vinegar is 5.0g / 100ml (calculated as acetic acid) or 6.5g / 100ml (calculated as acetic acid).

[0028] b, the preparation of mulberry paste: get 40kg of mulberry, decoct twice with water, two hours each time, combine the decoction, filter the filtrate, concentrate into a thick paste. Take another 120kg of rock sugar (about 3 times the weight of mulberry) to make syrup, add it to the thick paste, stir well, continue to concentrate, and make it into 400kg.

[0029] c. After cleaning the mulberry leaves and hawthorn, boil them in water for one hour, filter and extract the juice;

[0030] d, the required vinegar is boiled and sterilized;

[0031] e. Add 95 kg of mulberry paste, mulberry leaf extract, kiwi fruit juice, hawtho...

Embodiment 2

[0035] The preparation method of embodiment 2 fruit vinegar of the present invention

[0036] a, take raw materials: vinegar 200kg, mulberry 40kg, kiwi fruit juice 5kg;

[0037] The acidity of vinegar is 5.0g / 100ml (calculated as acetic acid)

[0038] b, the preparation of mulberry paste: get 40kg of mulberry, add water and decoct twice, each two hours, merge decoction, filter filtrate and become thick paste. Take another 120kg of rock sugar (about 3 times the weight of mulberry) to make syrup, add it to the thick paste, stir well, continue to concentrate, and make it into 400kg.

[0039] c. Boiling and sterilizing the required vinegar;

[0040] d. Add the mulberry paste and kiwi fruit juice to the sterilized vinegar, add water and set the volume to 1000kg;

[0041] e. Add flocculants (such as protein) to the upper liquid for clarification;

[0042] f, filter after clarification, and add ethyl p-hydroxybenzoate in the filtrate, mix well;

[0043] g. After filling, carry o...

Embodiment 3

[0044] The preparation of embodiment 3 fruit vinegar of the present invention

[0045] Take by weighing the raw materials of following weight: vinegar 140kg, mulberry fruit 28kg, kiwi fruit juice 3.5kg, prepare by the method for embodiment 2, be settled to acidity: total acid (in acetic acid), g / 100ml is 1.0.

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Abstract

The present invention is one kind of fruit vinegar prepared with vinegar, mulberry fruit and kiwi fruit juice. The present invention also provides the preparation process of the fruit vinegar. The fruit vinegar is fruity fragrant, sour and sweet, and bright in color.

Description

technical field [0001] The invention relates to a kind of fruit vinegar, which is prepared from table vinegar, mulberry and kiwi fruit juice as raw materials. Background technique [0002] Fruit vinegar is usually a drink or seasoning vinegar prepared by adding fruit or vegetable juice to vinegar; or a drink or seasoning vinegar made by fermenting fruits or vegetables as raw materials. [0003] At present about fruit vinegar document report is more, as: patent application number: 03135156, has reported a kind of mulberry vinegar, is formulated by following component and weight ratio: edible vinegar: mulberry fruit: honey=20: 0.3~10: 0.3~ 6. After the mulberries are washed and broken, squeeze the juice and filter, take the filtrate and mix it with edible vinegar and honey, sterilize and pack it into a tank. protective effect, the production process of the present invention is simple. Patent application number: 200510056613, vinegar is added to wine made from kiwi fruit juic...

Claims

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Application Information

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IPC IPC(8): C12J1/00C12J1/08
Inventor 陈福生
Owner SICHUAN LANGZHONG ZAOXIANGFANG FOOD
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