Edible fruit vinegar and its preparing method
A technology of fruit vinegar and edible alcohol, which is applied in the field of preparation of edible fruit vinegar, can solve problems such as difficult to meet public demand, unstable quality, high price, etc., and achieve reduction of raw material, fuel and power consumption, improvement of product quality, and fermentation speed fast effect
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Embodiment 1
[0015] 1. First add the bottom vinegar with 25-30% of the total acidity of the following finished vinegar into the liquid deep layer fermentation tank, then add 450 kg of pure grape juice into the fermentation tank according to the needs of the production variety, and add the equivalent of 120 kg of white wine or edible alcohol with an alcohol content of 50 degrees, so that the total concentration reaches 6 degrees, then add 25 kg of honey and 12 kg of glucose, and insert acetic acid bacteria for fermentation. For: 12 hours to make raw vinegar at 6-9°.
[0016] 2. Put the original vinegar into the original vinegar tank, after ultra-fine filtration, add 0.8 kg of ethyl maltol, 0.5 kg of essence, and 0.05 kg of food coloring, then add mineral water to adjust to 3.5-5°, and the test is qualified After the package leaves the factory.
[0017] Note: The above-mentioned base vinegar with a total acidity of 6° should be the base vinegar fermented from pure grape juice.
Embodiment 2
[0019] 1. First add the bottom vinegar with 25-30% of the total acidity of the following finished vinegar into the liquid deep layer fermentation tank, then add 475 kg of pure jujube juice into the fermentation tank according to the needs of the production variety, and add the equivalent 150 kg of white wine or edible alcohol with an alcohol content of 50 degrees, so that the total concentration reaches 7.5 degrees, then add 27.5 kg of honey, 13.5 kg of glucose, and insert acetic acid bacteria for fermentation. For: 15 hours, make 6-9° original vinegar.
[0020] 2. Pour the raw vinegar into the raw vinegar tank, after ultra-fine filtration, add 0.9 kg of ethyl maltol, 0.6 kg of essence, and 0.05 kg of food coloring, then add mineral water, adjust to 3.5-5°, and pass the test After the package leaves the factory.
[0021] Note: The above-mentioned base vinegar with a total acidity of 6° should be the base vinegar fermented with pure jujube juice.
Embodiment 3
[0023] 1. First add the bottom vinegar with 25-30% of the total acidity of the following finished vinegar into the liquid deep layer fermentation tank, then add 500 kg of pure apple juice into the fermentation tank according to the needs of the production variety, and add the equivalent of 180 kg of white wine or edible alcohol with an alcohol content of 50 degrees, so that the total concentration reaches 9 degrees, then add 30 kg of honey, 15 kg of glucose, and insert acetic acid bacteria for fermentation. For: 24 hours, make raw vinegar at 6-9°.
[0024] 2. Pour the raw vinegar into the raw vinegar tank. After ultra-fine filtration, add 1 kg of ethyl maltol, 0.7 kg of essence, and 0.05 kg of food coloring, then add mineral water, adjust to 3.5-5°, and pass the test After the package leaves the factory.
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