Method for producing purple sweet potato fruit vinegar beverage and product thereof
A technology of fruit vinegar beverage and production method, which is applied in the field of potato vinegar beverage, and can solve the problems of single nutrition and poor taste
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Examples
Embodiment 1
[0051] Wash the purple sweet potatoes, remove the rotten parts, steam the purple sweet potatoes until there is no hard core, add water at a ratio of 1:0.5 and beat for later use. Add 1% wine medicine to saccharify 1d. Add 2.5 times of cold boiled water to the saccharified purple sweet potato culture medium, add 10% yeast seeds, ferment for 7 days at 28°C-30°C, stir once every 24h, and centrifuge the obtained purple sweet potato alcoholic fermentation liquid to get the supernatant. The supernatant was inoculated with 10% acetic acid seeds, and fermented at 100 rpm at 32°C for 3 days to obtain a purple sweet potato vinegar fermentation liquid. 40% purple sweet potato vinegar is blended with 30% strawberry juice, 4% honey, 6% sucrose and 20% water. After degassing, sterilizing and cooling, a fruit vinegar drink which can be directly drunk is obtained.
Embodiment 2
[0053] Wash the purple sweet potatoes, remove the rotten parts, steam the purple sweet potatoes until there is no hard core, add water at a ratio of 1:0.5 and beat for later use. Add 1.5% wine medicine to saccharify 1d. Add 2.5 times of cold boiled water to the saccharified purple sweet potato culture medium, add 7% yeast seeds, ferment for 7 days at 28°C-30°C, stir once every 24h, and centrifuge the obtained purple sweet potato alcoholic fermentation liquid to get the supernatant. The supernatant was inoculated with 10% acetic acid seeds, and fermented at 100 rpm at 32°C for 3 days to obtain a purple sweet potato vinegar fermentation liquid. 40% purple sweet potato vinegar is blended with 40% strawberry juice, 4% honey, 7% sucrose and 9% water, and after degassing, sterilizing and cooling, a fruit vinegar beverage that can be directly drunk is obtained.
Embodiment 3
[0055] Add water to the dried sweet potato according to the ratio of 1:4 and steam until there is no hard core, then add water according to the ratio of 1:0.5 to beat for later use. Add 1.5% wine medicine to saccharify 1d. Add 2.5 times of cold boiled water to the saccharified purple sweet potato culture medium, add 7% yeast seeds, ferment for 7 days at 28°C-30°C, stir once every 24h, and centrifuge the obtained purple sweet potato alcoholic fermentation liquid to get the supernatant. The supernatant was inoculated with 10% acetic acid seeds, and fermented at 100 rpm at 32°C for 3 days to obtain a purple sweet potato vinegar fermentation liquid. 40% purple sweet potato vinegar is blended with 30% strawberry juice, 4% honey, 7% sucrose and 19% water, and after degassing, sterilizing and cooling, a fruit vinegar beverage that can be directly consumed is obtained.
PUM
Abstract
Description
Claims
Application Information
- R&D Engineer
- R&D Manager
- IP Professional
- Industry Leading Data Capabilities
- Powerful AI technology
- Patent DNA Extraction
Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.
© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com