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Greengage vinegar, preparation method thereof and application method thereof

A technology of greengage fruit vinegar and greengage, which is applied in the preparation of vinegar, biochemical equipment and methods, and methods based on microorganisms, can solve the problems of long cycle time and poor flavor, reduce labor, improve labor productivity, and shorten production cycle effect

Inactive Publication Date: 2009-12-09
ZHEJIANG ACADEMY OF AGRICULTURE SCIENCES
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] The purpose of the present invention is to screen and propose a suitable green plum pulp fermentation system and produce fruit vinegar in view of the lack of suitable acetic acid bacteria in the current production of green plum fruit vinegar and the shortcomings of long cycle and poor flavor in the traditional solid-state fermentation process. A new strain of acetic acid fermentation with outstanding flavor and excellent sensory quality; another object of the present invention is to propose a method for preparing green plum fruit vinegar through a liquid submerged fermentation process matched with the new strain; another object of the present invention is to propose the application of the green plum fruit vinegar Vinegar or its intermediate product-method for preparing raw vinegar into acetic acid beverage

Method used

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  • Greengage vinegar, preparation method thereof and application method thereof

Examples

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Effect test

Embodiment 1

[0046] Embodiment 1: (green plum fruit vinegar preparation 1)

[0047] The preparation steps of liquid state fermentation of green plum fruit vinegar are as follows:

[0048] (1) Preparation and processing of greengage pulp: select greengage with a yellow-green color and a strong aroma that has not yet softened, and prepare greengage pulp after cleaning, removing the core, and beating; dilute it with water 2 times, add pectinase to 2000U / mL after 2 hours of treatment, add sucrose until its content is 160g / L, adjust the pH to 4.0 with 0.1mol / L NaOH, and set aside;

[0049] (2) Preparation of green plum fruit wine: Pre-warm sugar water containing 30g / L sugar to 38°C, mix and stir with Saccharomyces cerevisiae high active dry yeast at a ratio of 20mL:1g, keep warm for 20min, lower the temperature to below 34°C, and activate After 1.5 hours, insert the inoculum amount of 5mL / L into the pulp treatment solution in step (1), and cultivate for 8 days at 25°C in the method of liquid ...

Embodiment 2

[0052] Embodiment 2: (green plum fruit vinegar preparation 2)

[0053] In this example, after the greengage pulp was diluted 8 times with water in step (1), it was treated with 500U / mL pectinase for 2 hours, sucrose was added to a concentration of 220g / L, and the pH was adjusted to 5.5; in step (2), the wine was highly active After the dry yeast is activated, inoculate with an inoculation amount of 1mL / L, cultivate at 32°C for 3 days until the alcohol content reaches 125mL / L, then filter to obtain green plum wine; Insert into the green plum fruit wine in step (2), carry out liquid submerged aerobic fermentation for 3 days at 35° C. in the fermenter with an oxygen flow rate of 1:0.12, and filter to obtain the original green plum fruit vinegar; The original green plum fruit vinegar is sealed, aged at 20°C in a dark and cool place for 15 days, sterilized at 75°C for 5 minutes, and then filled and sealed; the rest of the preparation process is the same as in Example 1.

Embodiment 3

[0054] Embodiment 3: (green plum fruit vinegar preparation 3)

[0055] In this example, after diluting the green plum pulp 5 times with water in step (1), treat it with 1200U / mL pectinase for 2 hours, add sucrose to a concentration of 180g / L, and adjust the pH to 5.0; After the yeast is activated, inoculate with an inoculation amount of 2.5mL / L, and cultivate at 28°C for 5 days until the alcohol content reaches 105mL / L, then filter to obtain green plum fruit wine; Insert into the green plum fruit wine in step (2), carry out the liquid submerged aerobic fermentation for 5 days in the fermenter with an oxygen flow rate of 1:0.08 at 30° C., and filter to obtain the original green plum fruit vinegar; The original green plum fruit vinegar is sealed, aged at 15°C in a dark and cool place for 25 days, sterilized at 72°C for 8 minutes, and then filled and sealed; the rest of the preparation process is the same as in Example 1.

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Abstract

The invention discloses a greengage vinegar, preparation method thereof and application method thereof, belonging to the technical field of brewed food processing. The invention discloses a greengage vinegar, preparation method thereof and application method thereof, belonging to the technical field of brewed food processing. The greengage vinegar can also be used for preparing greengage vinegar drinks. The method adopts a new strain and a deep liquid fermenting process and has the advantages of short process, high labor productivity, and the like. The greengage vinegar and the vinegar drink which are prepared according to the method are clear and transparent, have strong and harmonious fruit and vinegar aroma, appropriate sour and soft taste and keeps the clear characteristics of greengage vinegars. {} The method can be popularized in brewing enterprises.

Description

technical field [0001] The invention belongs to the technical field of brewed food processing, and specifically relates to a method of making edible fruit vinegar by fermenting green plums as raw materials, and using the fruit vinegar or its intermediate product-original fruit vinegar as raw materials to make acetic acid beverages. Background technique [0002] Vinegar is an earlier brewing condiment, which has the effects of appetizing and eliminating food, antisepsis and sterilization. It has a long history of production and consumption in my country. Modern medical research shows that in addition to seasoning, vinegar also has health care and medical effects. Regular consumption can maintain the balance of intestinal flora, improve the detoxification function of the liver, improve the condition of iron deficiency anemia in pregnant women, remove garbage in the body, and promote blood circulation. Enhance calcium absorption, improve immunity, prevent high blood pressure, h...

Claims

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Application Information

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IPC IPC(8): C12N1/20C12J1/00C12J1/02A23L2/02C12R1/02C12R1/865
Inventor 杨颖陆胜民夏其乐陈剑兵邢建荣程绍南
Owner ZHEJIANG ACADEMY OF AGRICULTURE SCIENCES
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