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
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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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