Production method of health-preserving apple vinegar

Abstract

The invention relates to a health-preserving apple vinegar production method, which comprises the steps of raw material preparation, juicing, alcoholic fermentation, acetic fermentation, blending, sterilization and the like, apples are adopted as a main raw material, red dates, Chinese wolfberry fruits, haws and other auxiliary materials are added, and the apple vinegar capable of improving digestion and enhancing physical strength is prepared through specific soaking and fermentation processes. Equipment is conventional, the product is soft in taste, nutritional ingredients are well reserved, and the beverage is suitable for daily drinking.

Description

Technical Field

[0001] This invention relates to the field of food processing technology, specifically to a method for producing health-promoting apple cider vinegar. Background Technology

[0002] Apple cider vinegar is a common fruit vinegar beverage made from apples through fermentation. Current apple cider vinegar production methods typically involve alcoholic and acetic acid fermentation steps, providing a certain level of acidity and fruity aroma. However, with increasing attention to health-conscious beverages, plain apple cider vinegar has limitations in terms of health benefits, such as a lack of nutritional diversity, failing to meet the needs for improved digestion or enhanced physical strength. While direct fermentation of apple juice can retain some vitamins, the lack of complementary ingredients results in a limited range of nutrients, leading to a monotonous product in terms of taste and function. Some methods attempt to add other ingredients, but insufficient soaking and extraction hinders the integration of effective components. Improper fermentation conditions can also lead to nutrient loss or flavor imbalances. Therefore, a production method for apple cider vinegar that incorporates complementary ingredients is needed. By optimizing the soaking and fermentation steps, its application range can be expanded, improving the product's nutritional value and flavor balance. This method should consider the natural characteristics of the raw materials and utilize conventional equipment to meet production needs. Summary of the Invention

[0003] The purpose of this section is to outline some aspects of embodiments of the present invention and to briefly describe some preferred embodiments. Simplifications or omissions may be made in this section, as well as in the abstract and title of this application, to avoid obscuring the purpose of these documents; however, such simplifications or omissions should not be construed as limiting the scope of the invention.

[0004] In view of the problems existing in the prior art, the inventors have proposed the present invention.

[0005] Therefore, the purpose of this invention is to overcome the shortcomings of the prior art and provide a method for producing health-preserving apple cider vinegar.

[0006] To solve the above-mentioned technical problems, the present invention provides a method for producing health-preserving apple cider vinegar, comprising the following steps: Wash the apples, remove the cores, cut them into chunks, juice them, and filter to obtain apple juice. After washing the red dates, goji berries and hawthorn, soak them in water, heat them and then filter to obtain the soaking solution of auxiliary materials. Mix apple juice with the soaking liquid of auxiliary materials, adjust the sugar content, and add yeast for alcoholic fermentation; Acetic acid bacteria are introduced to carry out acetic acid fermentation; The product is obtained by sterilization after preparation.

[0007] As a preferred embodiment of the method for producing health-preserving apple cider vinegar according to the present invention, the raw materials are: 90-110 parts by weight of apples, 8-12 parts by weight of red dates, 6-10 parts by weight of goji berries, and 4-8 parts by weight of hawthorn.

[0008] As a preferred embodiment of the method for producing health-preserving apple cider vinegar according to the present invention, the water volume is 2.5-4 times the total weight of the auxiliary materials during soaking, the soaking time is 20-28 hours, the heating temperature is 80-85℃, and the holding time is 25-35 minutes.

[0009] In a preferred embodiment of the method for producing health-preserving apple cider vinegar according to the present invention, the mixing volume ratio of apple juice to auxiliary material soaking liquid is 1:0.15-0.3.

[0010] In a preferred embodiment of the method for producing health-preserving apple cider vinegar according to the present invention, the sugar content after mixing is adjusted to 16-17 Brix.

[0011] As a preferred embodiment of the method for producing health-preserving apple cider vinegar according to the present invention, the method involves adding 0.02-0.04% active dry yeast relative to the weight of the mixed liquid during alcoholic fermentation, with a fermentation temperature of 22-23°C and a fermentation time of 5-7 days, until the alcohol content reaches 7-8% by volume.

[0012] As a preferred embodiment of the method for producing health-preserving apple cider vinegar according to the present invention, the amount of acetic acid bacteria inoculated into the acetic acid fermentation is 9-10% of the fermentation liquid volume, the fermentation temperature is 33-34℃, the time is 20-24 hours, until the total acidity is 4.2-5.0g / 100ml.

[0013] In a preferred embodiment of the method for producing health-preserving apple cider vinegar according to the present invention, 1.5-3 parts of honey are added relative to the total weight of the raw materials during the blending process.

[0014] As a preferred embodiment of the method for producing health-preserving apple cider vinegar according to the present invention, the sterilization is high-temperature instantaneous sterilization at a temperature of 120-125°C for 4-5 seconds.

[0015] As a preferred embodiment of the method for producing health-preserving apple cider vinegar according to the present invention, the product obtained by the method has a vitamin C content of 12-18 mg / 100 ml and a polysaccharide content of 0.6-1.0%.

[0016] The beneficial effects of this invention are as follows: The apple cider vinegar prepared by the method of this invention combines the components of apples and auxiliary materials, providing a mellow sour taste and fruity aroma. At the same time, the auxiliary materials contribute additional nutritional elements, such as polysaccharides and flavonoids. The effective components of the auxiliary materials are extracted through the soaking step and incorporated into the fermentation process, which improves the overall flavor of the product and maintains the natural characteristics of the raw materials to a certain extent. It is suitable for consumers who pursue health drinks.

[0017] Compared to methods without added ingredients, this product shows higher levels of Vitamin C and polysaccharides in nutritional tests, which helps improve digestion and enhance physical strength. Adjustments to fermentation conditions result in a product with moderate acidity and a balanced taste, making it suitable for daily consumption. This method is cost-effective, highly repeatable, and easy to adjust to suit different raw material qualities. Detailed Implementation

[0018] To make the above-mentioned objects, features and advantages of the present invention more apparent and understandable, the specific embodiments of the present invention will be described in detail below with reference to the examples in the specification.

[0019] Many specific details are set forth in the following description in order to provide a full understanding of the invention. However, the invention may also be practiced in other ways different from those described herein, and those skilled in the art can make similar extensions without departing from the spirit of the invention. Therefore, the invention is not limited to the specific embodiments disclosed below.

[0020] Secondly, the term "an embodiment" or "embodiment" as used herein refers to a specific feature, structure, or characteristic that may be included in at least one implementation of the present invention. The phrase "in one embodiment" appearing in different places throughout this specification does not necessarily refer to the same embodiment, nor is it a single embodiment or an embodiment selectively excluded from other embodiments.

[0021] Example 1 This embodiment provides a method for producing health-promoting apple cider vinegar.

[0022] Specifically, take 100 portions of apples, 10 portions of red dates, 8 portions of goji berries, and 6 portions of hawthorn. All portions are by weight.

[0023] First, wash the apples thoroughly, remove the cores and cut them into chunks. Use a juicer to extract the apple juice, then filter it to remove the pulp, obtaining the original apple juice.

[0024] Furthermore, after washing the red dates, goji berries, and hawthorn, add water equivalent to three times their total weight, soak at room temperature for 24 hours, stirring twice during the process, then heat to 80°C and maintain for 30 minutes, cool and filter to obtain the auxiliary material soaking solution.

[0025] Mix apple juice and auxiliary material soaking solution at a volume ratio of 1:0.2, and adjust the sugar content to 16 Brix.

[0026] Furthermore, add 0.03% (relative to the weight of the mixture) of active dry yeast and carry out alcoholic fermentation at 22°C for 6 days until the alcohol content reaches 7% by volume.

[0027] Then, acetic acid bacteria were introduced, with the amount of bacteria being 9% of the fermentation liquid volume. Acetic acid fermentation was carried out at 33℃ for 22 hours, and fermentation was stopped when the total acidity reached 4.5g / 100ml.

[0028] After fermentation, add 2 parts honey to adjust the taste, then sterilize at 120℃ for 4 seconds, cool and fill.

[0029] It should be noted that the product obtained in this embodiment is pale yellow and clear. Sensory evaluation results: color score 8.2, aroma score 8.5 (a complex aroma with apple and auxiliary materials), taste score 8.3 (moderate sweet and sour, without astringency), and overall acceptability score 8.4.

[0030] Nutritional analysis showed that the vitamin C content was 15mg / 100ml, the total acidity was 4.6g / 100ml, and the polysaccharide content was 0.8%.

[0031] This ratio is suitable for medium-scale production. The soaking step helps to extract nutrients from auxiliary materials, and test data shows that the polysaccharide content is related to the ratio of auxiliary materials.

[0032] The method was repeated three times under laboratory conditions, and the product indicators remained stable. Shelf life tests showed that the product could last up to 12 months at room temperature.

[0033] Example 2 This embodiment provides a method for producing health-promoting apple cider vinegar.

[0034] Specifically, take 110 portions of apples, 12 portions of red dates, 10 portions of goji berries, and 8 portions of hawthorn. All portions are by weight.

[0035] Further, wash the apples, remove the cores, cut them into pieces, juice them, and filter the juice to obtain apple juice.

[0036] Wash the red dates, goji berries and hawthorn, add water with a total weight of 4, soak at room temperature for 28 hours, stir 3 times, heat to 85℃ and keep for 35 minutes, cool and filter to obtain the auxiliary material soaking solution.

[0037] Mix apple juice and auxiliary material soaking liquid at a volume ratio of 1:0.3, and adjust the sugar content to 17 Brix. Add 0.04% active dry yeast (relative to the weight of the mixture) and ferment at 23°C for 7 days until the alcohol content reaches 8% by volume.

[0038] Inoculate with acetic acid bacteria, the amount of which is 10% of the fermentation liquid volume. Ferment acetic acid at 34℃ for 24 hours, and stop when the total acidity reaches 5.0g / 100ml. Add 3 parts honey to adjust the mixture, and sterilize at 125℃ for 5 seconds. Cool and fill into bottles.

[0039] The product is light amber in color and transparent.

[0040] Sensory evaluation: Color 8.4, Aroma 8.7 (a blend of fruity and herbal aromas), Taste 8.5 (balanced sweet and sour), Overall acceptability 8.6.

[0041] Nutritional analysis: Vitamin C 18mg / 100ml, total acidity 5.1g / 100ml, polysaccharides 1.0%.

[0042] It should be noted that this embodiment increased the proportion of auxiliary materials, and the test results showed that the polysaccharide content increased, and the sensory score improved accordingly, indicating that extending the soaking time helps to extract more effective ingredients.

[0043] This method offers flexibility in fermentation control, allowing technicians to monitor alcohol content to optimize fermentation time. In actual production, this ratio is suitable for medium-sized equipment, resulting in good product stability.

[0044] Compared to Example 1, the addition of auxiliary materials in this example increased the flavonoid content by approximately 15% according to standard testing, which helps to enhance the product's health benefits.

[0045] Example 3 This embodiment provides a method for producing health-promoting apple cider vinegar.

[0046] Specifically, take 90 portions of apples, 8 portions of red dates, 6 portions of goji berries, and 4 portions of hawthorn, all portions being by weight.

[0047] Further, wash, core, and chop the apples, juice them, and filter to obtain the original juice. Wash the red dates, goji berries, and hawthorns, add 2.5 times their total weight of water, soak at room temperature for 20 hours, stir twice, heat to 80℃ and keep for 25 minutes, cool and filter to obtain the soaking liquid.

[0048] Apple juice and soaking liquid were mixed in a volume ratio of 1:0.15, with a sugar content of 16 Brix.

[0049] Furthermore, add 0.02% (by weight of the mixture) of active dry yeast and ferment at 22°C for 5 days, with an alcohol content of 7% by volume.

[0050] Inoculate with 9% acetic acid bacteria and ferment at 33℃ for 20 hours until the total acid content reaches 4.2g / 100ml. Add 1.5 parts honey to adjust the consistency, sterilize at 120℃ for 4 seconds, cool, and fill into bottles.

[0051] The product is pale yellow and transparent. Sensory evaluation: color 8.0, aroma 8.3, taste 8.1, overall 8.2.

[0052] Nutritional analysis: Vitamin C 12mg / 100ml, total acid 4.3g / 100ml, polysaccharides 0.6%.

[0053] It should be noted that this example uses a small proportion and is suitable for first-time users. Testing shows that the nutrients are retained reasonably well. The soaking process is simplified, and technicians can adjust it to suit different raw material qualities. This method is highly efficient in small-scale production.

[0054] Compared to Examples 1 and 2, this example shows a lower polysaccharide content due to fewer auxiliary materials, but at a lower cost, making it suitable for small-batch testing. Repeated experiments show that fermentation time is shortened at this ratio, while the product flavor still retains its complex characteristics.

[0055] Comparative Example 1 Specifically, take 100 portions of apples, without any auxiliary materials.

[0056] Juice extracted to obtain the original juice, with a sugar content of 16 Brix. Yeast 0.03%, fermented at 22℃ for 6 days, alcohol 7%. Acetic acid bacteria 9%, fermented at 33℃ for 22 hours, total acid 4.5g / 100ml. Honey 2 parts, sterilized at 120℃ for 4 seconds.

[0057] The product is pale yellow. Sensory evaluation: color 7.5, aroma 7.2 (single apple aroma), taste 7.0 (tart and astringent), overall 7.3.

[0058] Nutrition: Vitamin C 10mg / 100ml, total acid 4.6g / 100ml, polysaccharides 0.3%.

[0059] Compared to the examples, the aroma and taste scores were lower, and the polysaccharide content was lower, indicating that the product is less diverse without auxiliary materials. Testing showed that the flavonoid content was approximately 20% lower than in the examples, affecting the health benefits.

[0060] Comparative Example 2 Specifically, take 100 portions of apples and 10 portions of red dates, mix them directly without soaking, and cut them into pieces.

[0061] Juice and mix, sugar content 16 Brix, fermentation same as comparative ratio 1.

[0062] The product was slightly turbid. Sensory evaluation: 7.8, 7.5, 7.3, 7.6. Nutritional value: 12mg / 100ml, 4.5g / 100ml, 0.4%. The score was lower than that of the example, indicating incomplete extraction.

[0063] Compared to Example 1, this comparative example lacked soaking, resulting in insufficient infusion of the active ingredients, and the polysaccharide content was only 50% of that in Example 1.

[0064] Comparative Example 3 Specifically, take 105 portions of apples, 11 portions of red dates, 9 portions of goji berries, and 7 portions of hawthorn.

[0065] Apples were processed as in Example 1 to obtain juice, and auxiliary materials were soaked as in Example 2 to obtain a soaking solution. The mixing ratio was 1:0.25, with a sugar content of 17 Brix. Yeast was 0.035%, fermentation was carried out at 23°C for 6.5 days, and the alcohol content was 7.5%.

[0066] Acetic acid bacteria 9.5%, fermented at 34℃ for 23 hours, total acid 4.8g / 100ml. Honey 2.5 parts, sterilized at 123℃ for 4.5 seconds, but the heating preservation step was omitted, only soaked at room temperature.

[0067] The product is light yellow. Sensory evaluation: Color 7.9, Aroma 8.0, Taste 7.8, Overall 8.0. Nutrition: Vitamin C 13mg / 100ml, Total Acid 4.9g / 100ml, Polysaccharides 0.5%.

[0068] Compared to Example 2, the sensory score was lower and the polysaccharide content was reduced, indicating that the heating step facilitated extraction. This comparative example shows that omitting heating results in incomplete nutrient infusion.

[0069] Comparative Example 4 Specifically, take 95 parts apples, 9 parts red dates, 7 parts goji berries, and 5 parts hawthorn. Process as above, mix in a 1:0.2 ratio, sugar content 16.5 Brix. Add 0.03% yeast, ferment at 22.5℃ for 6 days, alcohol content 7.2%. Add 9.2% acetic acid bacteria, ferment at 33.5℃ for 21 hours, total acid 4.4g / 100ml. Add 2 parts honey, sterilize at 121℃ for 4 seconds. However, reduce the soaking water to twice the total weight, resulting in a transparent product; sensory evaluation: 8.0, 8.1, 7.9, 8.0.

[0070] Nutritional information: 13mg / 100ml, 4.5g / 100ml, 0.5%.

[0071] Compared to Example 1, the polysaccharide content was lower, indicating that water content affects extraction efficiency. This comparative example helps to understand water content optimization.

[0072] The above examples and comparative cases demonstrate that adding auxiliary materials and extracting through complete soaking can improve product characteristics. Sensory and nutritional data support the application value of this method.

[0073] In practice, technicians can fine-tune the temperature and time according to the freshness of the raw materials to obtain consistent products.

[0074] Repeated experiments showed that the method has good repeatability and the product has a shelf life of more than 12 months.

[0075] Further analysis showed that the addition of auxiliary materials increased the flavonoid content in the product by 10%-20%, which was confirmed by standard testing methods.

[0076] This method requires no special equipment, keeps costs within a normal range, and is suitable for widespread application.

[0077] Comparative analysis showed that the polysaccharide and vitamin C content in the examples was on average 15%-30% higher than that in the control group, and the sensory score was improved by 0.5-1.0 points, indicating the key role of auxiliary materials and soaking steps.

[0078] Comparative Examples 1 and 2 highlight the limitations of using methods without auxiliary materials or soaking, while Comparative Examples 3 and 4 demonstrate the necessity of step optimization. Overall, this method provides a feasible solution for nutrient retention and flavor balance, and is suitable for the production of health beverages. In similar methods in the existing field, the fermentation temperature and time are adjusted in a similar manner, but this method emphasizes the extraction of auxiliary materials, making the product more complex and health-promoting.

[0079] By drawing on existing patented methods for adding yeast and microbial strains, this method ensures stable fermentation. Product testing also includes pH value, which is typically in the range of 3.5-4.0, contributing to a smooth taste.

[0080] Technicians can adjust the sugar content according to the seasonal raw materials to maintain consistent quality. In small-scale trials, this method achieved a yield of over 85% and is economically viable.

[0081] It should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention and are not intended to limit it. Although the present invention has been described in detail with reference to preferred embodiments, those skilled in the art should understand that modifications or equivalent substitutions can be made to the technical solutions of the present invention without departing from the spirit and scope of the technical solutions of the present invention, and all such modifications or substitutions should be covered within the scope of the claims of the present invention.

Claims

1. A method for producing health-promoting apple cider vinegar, characterized in that: Includes the following steps: Wash the apples, remove the cores, cut them into chunks, juice them, and filter to obtain apple juice. After washing the red dates, goji berries and hawthorn, soak them in water, heat them and then filter to obtain the soaking solution of auxiliary materials. Mix apple juice with the soaking liquid of auxiliary materials, adjust the sugar content, and add yeast for alcoholic fermentation; Acetic acid bacteria are introduced to carry out acetic acid fermentation; The product is obtained by sterilization after preparation.

2. The method for producing a health-promoting apple cider vinegar as described in claim 1, characterized in that: The ingredients are in the following proportions by weight: 90-110 parts apples, 8-12 parts red dates, 6-10 parts goji berries, and 4-8 parts hawthorn.

3. The method for producing a health-promoting apple cider vinegar as described in claim 1, characterized in that: When soaking auxiliary materials, the amount of water should be 2.5-4 times the total weight of the auxiliary materials, the soaking time should be 20-28 hours, the heating temperature should be 80-85℃, and the holding time should be 25-35 minutes.

4. The method for producing a health-promoting apple cider vinegar as described in claim 1, characterized in that: The volume ratio of apple juice to the soaking solution of auxiliary materials is 1:0.15-0.

3.

5. The method for producing a health-promoting apple cider vinegar as described in claim 1, characterized in that: After mixing, adjust the sugar content to 16-17 Brix.

6. The method for producing a health-promoting apple cider vinegar as described in claim 1, characterized in that: Add 0.02-0.04% active dry yeast relative to the weight of the mixture for alcoholic fermentation. The fermentation temperature is 22-23℃, and the time is 5-7 days, until the alcohol content is 7-8% by volume.

7. The method for producing a health-promoting apple cider vinegar as described in claim 1, characterized in that: For acetic acid fermentation, the amount of acetic acid bacteria inoculated should be 9-10% of the fermentation liquid volume, the fermentation temperature should be 33-34℃, and the time should be 20-24 hours, until the total acidity is 4.2-5.0g / 100ml.

8. The method for producing a health-promoting apple cider vinegar as described in claim 1, characterized in that: Add 1.5-3 parts honey relative to the total weight of the ingredients when preparing the mixture.

9. The method for producing a health-promoting apple cider vinegar as described in claim 1, characterized in that: Sterilization is high-temperature instantaneous sterilization, at a temperature of 120-125℃, for 4-5 seconds.

10. A method for producing health-promoting apple cider vinegar as described in any one of claims 1-9, characterized in that: The product obtained by this method has a vitamin C content of 12-18 mg / 100 ml and a polysaccharide content of 0.6-1.0%.