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Solid-state brewing technique for peach fruit vinegar

A solid-state, peach-fruit technology, applied in the field of peach-fruit vinegar solid-state brewing technology, can solve the problems of the all-solid-state fermentation method vinegar brewing process, which has been reported, the vinegar flavor is weak, and the aroma is insufficient, so as to promote appetite, reduce steaming links, and promote effects of metabolism

Inactive Publication Date: 2012-07-04
河南省湖滨果品加工新技术研究院
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The vinegar produced by the full-liquid fermentation method and the first-liquid-back-solid fermentation method has a weak flavor, insufficient aroma, poor umami taste, strong irritation, and light color.
At present, no all-solid-state fermentation vinegar-making process suitable for the biological characteristics of peach fruit has been reported.

Method used

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  • Solid-state brewing technique for peach fruit vinegar
  • Solid-state brewing technique for peach fruit vinegar
  • Solid-state brewing technique for peach fruit vinegar

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Example 1 A solid-state brewing process of peach fruit vinegar includes the following steps:

[0024] (1) Raw material processing: Take the sterilized peach thick pulp and peach residue for later use (it can be taken directly from the peach pulp processing production line, the peach concentrated pulp and peach residue can be used directly without further sterilization and reduce the steaming process), take The bran and rice husk are autoclaved (121°C, 20 minutes) and cooled for later use;

[0025] (2) The bran prepared by bran koji is autoclaved and cooled and then connected to the AS3.324 strain. After about 72 hours of cultivation at 30℃, the starch in the bran is decomposed until the saccharification power is ≥800 units. At the time, the bran koji is broken and ready for use;

[0026] (3) Yeast liquid preparation: Prepare 10% yeast liquid with dry yeast for wine, and store it at 20°C for later use;

[0027] (4) Solid-state saccharification and alcohol fermentation. Mix 100k...

Embodiment 2

[0038] Example 2 A solid-state brewing process of peach fruit vinegar is as follows:

[0039] (1) Raw material processing: Peach concentrate (30~32°BX) and peach pulp (taken from the peach pulp processing line) produced with Okubo peach as the main raw material, take the bran and bran for autoclaving and cooling Backup

[0040] (2) Preparation of bran koji: After the bran is autoclaved, it is cooled and then connected to Aspergillus niger, and cultivated at 32°C until the saccharification power is ≥800 units, and it is ready for use after being broken;

[0041] (3) Yeast liquid preparation Same as above;

[0042] (4) Solid-state saccharification and alcohol fermentation. Mix 100kg of peach pulp, 220kg of pomace, 15kg of bran, 55kg of bran, 10kg of barley koji, 15kg of bran koji, and 15kg of 10wt% yeast solution, and then ferment for 9 days. The suitable fermentation temperature is about 30℃.

[0043] (5) Preparation of Acetic Acid Bacteria Liquid Inoculate the rejuvenated acetic acid ...

Embodiment 3

[0048] Example 3 A solid-state brewing process of peach fruit vinegar, which is basically the same as Example 1, except that: in step (4), 100 kg of Okubo peach pulp, 180 kg of peach residue, 20 kg of bran, 50 kg of bran, and barley wine 15 kg of koji, 15 kg of bran koji, and 8 kg of 10wt% yeast solution are mixed uniformly and then fermented for 10 days in a closed fermentation, the fermentation temperature is controlled at 30±1°C; no aging step is included.

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Abstract

The invention relates to a solid brewing technique of peach fruit vinegar, and aims at solving the technical problem for preserving the flavor and nutritive value of peach fruit in a peach fruit vinegar brewing process. The solid brewing technique mainly comprises following steps: raw materials are sterilized; 100 portions of concentrated peach pulp, 180 to 220 portions of peach pomace, 15 to 20 portions of bran coat, 50 to 55 portions of rice hull, 10 to 20 portions of distiller yeast, 15 to 20 portions of moldy bran, and 8 to 15 portions of yeast juice with the concentration of 10wt percentare mixed so as to produce unstrained spirits; solid saccharification and zymase fermentation are implemented, and acetic acid fermentation is implemented after acetic acid spawn inoculation; and theobtained vinegar is leached in a loop case and recombined, and sterilization and maturation are implemented. The solid brewing technique of the peach fruit vinegar fits for the biological characteristics of peach fruit, has high juice yield, the brewed peach fruit vinegar has delicious taste, full flavor, abundant nutrition, soft sourness and good mouthfeel, looks pellucidly amber, and has good effects for refreshing mind, stimulating appetite, releasing fatigue, lowering blood pressure, reducing weight, decreasing fat, promoting metabolism, relaxing vessel, whitening and smoothing skin, eliminating macula and the like.

Description

Technical field [0001] The invention relates to a vinegar brewing process, in particular to a solid-state brewing process of peach fruit vinegar. Background technique [0002] With the continuous improvement of people's living standards, people put forward higher and higher requirements for the inherent quality of food. People are no longer satisfied with the nutritional and sensory qualities of food, but also hope that the food they ingest can promote human health and achieve the purpose of disease prevention and fitness and longevity. Vinegar has long been recognized by the world for its unique nutritional value and disease prevention and fitness effects, and it is highly valued and welcomed at home and abroad. Vinegar is one of the necessities of people’s lives. There are many varieties of traditional vinegar, but mostly starchy grains such as rice, glutinous rice, sorghum, dried potato, drum skin, etc. are used as the main raw materials, which are prepared by saccharificatio...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12J1/02
Inventor 陈向华王晓燕王光增
Owner 河南省湖滨果品加工新技术研究院
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