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Waxberry fruit vinegar and preparation method thereof

A technology of fresh fruit and acetic acid fermentation, applied in the field of beverages and food and its production, can solve the problems of unreported brewing of red bayberry fruit vinegar, etc., and achieve the effects of regulating the immune function of the body, eliminating fatigue, and softening the sour taste

Active Publication Date: 2012-01-25
武世新
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore utilize the beverage food that red bayberry is made to be rich in multiple amino acids and vitamins, at present, my country has no report yet to the brewing of red bayberry fruit vinegar

Method used

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  • Waxberry fruit vinegar and preparation method thereof
  • Waxberry fruit vinegar and preparation method thereof

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Experimental program
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Effect test

Embodiment Construction

[0017] Red bayberry fruit vinegar is made from red bayberry through the following methods:

[0018] (1) Sorting of raw materials: remove rot, pests, immature fruits, branches and leaves, mud and sand, etc.

[0019] (2) Fresh fruit dipping: first sort the fresh red bayberry fruit, put it into a stainless steel tank, and slowly add CO2 from the bottom of the tank at the same time 2 Gas, when the air in the tank is exhausted, CO 2 After reaching saturation, stop adding CO 2 Gas, airtight impregnation for 10-15 days.

[0020] (3) Crushing and pressing: After the dipping is completed, the fruit is pressed immediately. In order to prevent the oxidation of VC in fruit juice during production, 5 mg of antioxidant SO should be added per 1000 g of fresh fruit 2 . After the first pressing, the residue is pressed for the second time, and then the two squeezed juices are mixed, and 0.3% pectinase is added according to the weight percentage of the juice to reduce the pectin content and...

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PUM

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Abstract

The invention discloses waxberry fruit vinegar and a preparation method thereof. Waxberry fresh fruits as a raw material are prepared into waxberry juice by adopting a CO2 immersion method, the juice is prepared into swort through alcohol fermentation, and the swort is brewed into the waxberry fruit vinegar through the processes such as acetic fermentation, sterilization and the like. A product prepared by the method is red, clear and transparent, has soft and long acid taste, has the peculiar fragrance of waxberry, can be drunk as beverage, has the functions of supplementing substances such as vitamins, amino acid, trace elements and the like for human body, simultaneously has the functions of eliminating fatigue and adjusting immunity of organisms, and is ideal novel health-care beverage.

Description

Technical field [0001] The invention relates to a food and drink and a production method thereof, in particular to bayberry fruit vinegar and a preparation method thereof. technical background [0002] Red bayberry, also known as "Zhuren", belongs to the family Myricaceae, an evergreen tree. The leaves are all green or slightly crenellated at the apex, oblanceolate or obovate-elliptic. Dioecious, male inflorescence cylindrical, catkin, reddish-yellow; female inflorescence ovate oval, spike-like inflorescence, drupe-like fruit. It is native to my country and distributed in various places south of the Yangtze River. The fruit has many uses and can be eaten fresh and made into a variety of processed products. Red bayberry contains 16 kinds of amino acids, of which 7 kinds of essential amino acids for human body, minerals (including trace elements), sugars, organic acids, vitamins and other substances are all rich. The medicinal value of red bayberry is recorded in "Materia...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12J1/02
Inventor 武世新
Owner 武世新
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