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Preparation method of medlar fruit vinegar and medlar fruit vinegar drink

A technology of wolfberry fruit and vinegar beverage, applied in the preparation of vinegar, food science, etc., can solve the problems of low acid production, low efficacy, long fermentation cycle, etc., and achieve the effects of rich nutrition, promotion of development, and increase of acetic acid yield

Inactive Publication Date: 2007-07-11
赵广涛
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Lycium barbarum is rich in nutrients and is famous for nourishing liver and kidney, nourishing yin and blood, and benefiting energy and improving eyesight. However, the current wolfberry vinegar or wolfberry vinegar drink only adds wolfberry to starch raw materials and uses traditional solid-state brewing. The fermentation cycle is long, Low acid production and low efficacy

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] 1) Cleaning: Take 100Kg of ripe and fresh wolfberry raw material, and clean it with water;

[0030] 2) beating: beating and crushing the washed wolfberry;

[0031] 3) Dilution: Add 450Kg of water to dilute and stir evenly;

[0032] 4) Liquefaction: Add 0.2Kg of pectinase to the above diluent, keep at 15°C for 5 hours, and perform enzyme treatment;

[0033] 5) Clarification: Add 0.2Kg of compound clarifier such as papain to the liquefied liquid and stir well, then let it stand at room temperature for 3 days until clarification, and remove pomace;

[0034] 6) Alcoholic fermentation: Inoculate 0.5Kg of commercially available Angel Yeast Co., Ltd. Angel brand active dry yeast to carry out alcoholic fermentation. The fermentation temperature is 15°C and the time is 10 days. When the alcohol content reaches 6%, the fermentation ends;

[0035] 7) Acetic acid fermentation: Inoculate 0.75Kg of commercially available alcohol-resistant slanted acetic acid bacteria Huyao 1.01 and...

Embodiment 2

[0041] 1) Cleaning: Take 100Kg of ripe and fresh wolfberry raw material, and clean it with water;

[0042] 2) beating: beating and crushing the washed wolfberry;

[0043] 3) Dilution: Add 550Kg of water to dilute and stir evenly;

[0044] 4) Liquefaction: Add 1Kg of pectinase to the above diluent, keep at 30°C for 3 hours, and perform enzyme treatment;

[0045] 5) Clarification: Add 1Kg of compound clarifier such as papain to the liquefied liquid and stir well, then let it stand at room temperature for 4 days until clarification, and remove pomace;

[0046] 6) Alcoholic fermentation: Inoculate 0.75Kg of commercially available Angel Yeast Co., Ltd. Angel brand active dry yeast to carry out alcoholic fermentation. The fermentation temperature is 30°C and the time is 7 days. When the alcohol content reaches 6.5%, the fermentation ends;

[0047] 7) Acetic acid fermentation: Inoculate 1Kg of commercially available alcohol-resistant slanted acetic acid bacteria Huyao 1.01 and ferm...

Embodiment 3

[0053] 1) Cleaning: Take 100Kg of ripe and fresh wolfberry raw material, and clean it with water;

[0054] 2) beating: beating and crushing the washed wolfberry;

[0055] 3) Dilution: Add 700Kg of water to dilute and stir evenly;

[0056] 4) Liquefaction: Add 1.5Kg of pectinase to the above diluent, keep at 45°C for 1 hour, and perform enzyme treatment;

[0057] 5) Clarification: Add 1.5Kg of compound clarifier such as papain to the liquefied liquid and stir well, then let it stand at room temperature for 5 days until clarification, and remove pomace;

[0058] 6) Alcoholic fermentation: inoculate 1Kg of commercially available active dry yeast for brewing wine and carry out alcoholic fermentation, the fermentation temperature is 40°C, the time is 5 days, and the fermentation ends when the alcohol content reaches 7%;

[0059]7) Acetic acid fermentation: Inoculate 1.5Kg of commercially available alcohol-resistant inclined-plane acetic acid bacteria into the fermentation liquid ...

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PUM

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Abstract

The invention discloses a making method of boxthorn fruit vinegar and boxthorn fruit vinegar beverage, which comprises the following steps: adopting fresh and ripe boxthorn as raw material; washing; squeezing; fermenting under low temperature; ageing; filtering; sterilizing; modulating to obtain the product.

Description

technical field [0001] The invention relates to a production method of fruit vinegar, in particular to a preparation method of wolfberry fruit vinegar and wolfberry fruit vinegar drink. Background technique [0002] Modern medicine has proved that vinegar has the functions of eliminating fatigue, helping digestion, facilitating absorption, preventing aging, antibacterial sterilization, dilating blood vessels, beautifying skin care, preventing obesity, regulating blood acid-base balance, and enhancing liver and kidney functions. , along with people's understanding of the function of vinegar, the functional components and mouthfeel requirements of vinegar are getting higher and higher. Lycium barbarum is rich in nutrients and is famous for nourishing liver and kidney, nourishing yin and blood, and benefiting energy and improving eyesight. However, the current wolfberry vinegar or wolfberry vinegar drink only adds wolfberry to starch raw materials and uses traditional solid-sta...

Claims

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Application Information

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IPC IPC(8): C12J1/00C12J1/02A23L2/00
Inventor 赵广涛黄青松
Owner 赵广涛
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