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Beverage contg. haw and fruit vinegar, and its prodn. process

A production process and a technology for fruit vinegar beverage, applied in the field of hawthorn fruit vinegar beverage and its production technology, can solve the problem of high overall cost of the hawthorn fruit vinegar beverage

Active Publication Date: 2008-09-24
TIANDI YIHAO BEVERAGE JIANGMEN CITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In recent years, the research on hawthorn fruit vinegar and its beverage has been paid more and more attention by people. Among them, the production process of hawthorn fruit vinegar includes liquid-liquid fermentation, solid-liquid fermentation, solid-solid fermentation, etc., all of which belong to the two-step fermentation method. After the alcoholic fermentation stage and the acetic acid fermentation stage, wherein the acetic acid fermentation needs at least 60 hours, thus the overall cost of the obtained hawthorn fruit vinegar drink is higher

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation Embodiment 1

[0027] Choose fresh, well-ripe, pest-free, and non-rotten fresh hawthorns, wash and crush them, then add 1.2 times the water to soak them into hawthorn liquid, add white sugar to the hawthorn liquid, so that the sugar content of the juice is 16°BX , Pour the sugar-adjusted hawthorn liquid into a closed container, add 300mg / l wine active dry yeast liquid, and keep the temperature at 20°C-25°C for alcohol fermentation. The fermentation time is 5-7 days. When the alcohol content reaches 7% Stop fermentation at -9% (V / V) to obtain fermented hawthorn wine, then add AS1.41 acetic acid bacteria with a volume percentage of 8%, and ferment for 36-45 hours at 32-36°C until the total acid content When it is 4.5-6% (in terms of acetic acid), the fermentation is stopped to obtain the original vinegar of hawthorn, and then the original vinegar of hawthorn is subjected to high-temperature instantaneous sterilization, which lasts for 3 seconds at 135° C., and then filters with a plate and fram...

preparation Embodiment 2

[0029] Choose fresh, well-ripe, pest-free and non-rotten fresh hawthorns, wash and crush them, then add 1.2 times of water to soak into hawthorn liquid, add white sugar to the hawthorn liquid, so that the sugar content of the juice is 18°BX . Pour the sugar-adjusted hawthorn liquid into a closed container, add 450mg / l wine active dry yeast liquid, and keep the temperature at 20°C-25°C for alcohol fermentation. The fermentation time is 5-7 days. When the alcohol content reaches 7%- Stop fermentation when 9% (V / V), obtain fermented hawthorn wine, insert the AS1.41 acetic acid bacteria that volume percentage is 10% afterwards, ferment 36-45 hours at 32-36 ℃, until total acid content is 4.5-6% (in terms of acetic acid), the fermentation is stopped to obtain the original vinegar of hawthorn, and the obtained acetic acid fermentation liquid is subjected to high-temperature instantaneous sterilization, and is kept at 135° C. for 3 seconds, and then filtered with a plate and frame fil...

Embodiment 1

[0031] Calculate with the production of 1000kg finished product, select 75kg for use by the hawthorn raw vinegar that obtains in the preparation example 1, the honey of 10kg, the white granulated sugar of 50kg, the cyclamate of 0.3kg, the acesulfame potassium of 0.2kg, all the other are supplemented with pure water, through silicon After being filtered by an algal earth filter, it is firstly filled, and then sterilized at 90° C. for 30 minutes to obtain the hawthorn fruit vinegar drink.

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PUM

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Abstract

A haw vinegar beverage for preventing diseases, building up body and beautifying face is prepared from haw through brewing, in which the deep liquid fermenting by microbes is used.

Description

technical field [0001] The invention relates to a hawthorn fruit vinegar beverage and a production process thereof. Background technique [0002] Hawthorn has high nutritional and health value. Studies have found that hawthorn fruit is not only rich in organic acids, but also contains 17 kinds of protein amino acids, 8 of which are essential amino acids for the human body. Among them, r-aminobutyric acid can improve the brain function of the human body. , blood circulation, regulating blood pressure and calming nerves, and also contains flavonoids that the human body can lower blood pressure and treat cardiovascular system diseases. For a long time, hawthorn, which is "medicinal and edible", has been one of the best raw materials for processing health food. [0003] In recent years, the research on hawthorn fruit vinegar and its beverage has been paid more and more attention by people. Among them, the production process of hawthorn fruit vinegar includes liquid-liquid ferme...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/38A23L2/02C12J1/02
Inventor 闫斌
Owner TIANDI YIHAO BEVERAGE JIANGMEN CITY
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