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Production methods for pomegranate fruit vinegar and pomegranate vinegar beverage

A production method and technology of pomegranate fruit, applied in the field of production of pomegranate fruit vinegar and its vinegar drink, can solve problems such as not meeting quality standards, and achieve the effects of enhancing appetite, natural color, and eliminating fatigue

Inactive Publication Date: 2012-07-25
NORTHWEST UNIV(CN)
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This also does not meet the quality standards of fruit vinegar and its products stipulated in our national standard

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0040] 1. Preparation of pomegranate vinegar

[0041] Take an appropriate amount of defective pomegranate, manually peel the seeds to get the seeds, put the seeds into a multifunctional food processor and crush them, and obtain the pomegranate pulp. Add 4% activated yeast liquid to the pomegranate pulp, adjust the sugar content to 10%, and ferment at 22°C for 7 days to obtain the pomegranate wine mash. Add about 40% of the weight of bran to the pomegranate wine mash, then add 8% of the acetic acid bacteria solution, mix well, put it into the vinegar tank, control the temperature at 30°C, and stir it once a day at regular intervals to Promotes vinegar. After the vigorous vinegarization period, add 2% salt, stir evenly, press the vinegar unstrained spirits in the vat tightly, cover and seal tightly, and let it stand for 1 to 2 months for aging. Put the aged vinegar unstrained spirits in a vinegar drench, slowly pour in cooling boiling water (30°C) equal to that of the vinegar ...

example 2

[0048] 1. Preparation of pomegranate vinegar

[0049] Take an appropriate amount of defective pomegranate, manually peel the seeds to get the seeds, put the seeds into a multifunctional food processor and crush them, and obtain the pomegranate pulp. Add 6% activated yeast liquid to the pomegranate pulp, adjust the sugar content to 13%, and ferment at 25°C for 6 days to obtain the pomegranate wine mash. Add about 50% of the weight of bran to the pomegranate wine mash, then add 10% of the acetic acid bacteria solution, mix well, put it into the vinegar tank, control the temperature at 28°C, and stir it regularly once a day to Promotes vinegar. After the vigorous vinegarization period, add 2% salt, stir evenly, press the vinegar unstrained spirits in the vat tightly, cover and seal tightly, and let it stand for 1 to 2 months for aging. Put the aged vinegar unstrained spirits in a vinegar drench, and slowly pour in cooling boiling water (35°C) equal to the amount of the vinegar ...

example 3

[0056] 1. Preparation of pomegranate vinegar

[0057] Take an appropriate amount of defective pomegranate, manually peel the seeds to get the seeds, put the seeds into a multifunctional food processor and crush them, and obtain the pomegranate pulp. Add 8% activated yeast liquid to the pomegranate pulp, adjust the sugar content to 16%, and ferment at 28° C. for 5 days to obtain the pomegranate wine mash. Add about 60% of the weight of bran to the pomegranate wine mash, then add 12% of the acetic acid bacteria solution, mix well, put it into the vinegar tank, control the temperature at 28°C, and stir it once a day at regular intervals to Promotes vinegar. After the vigorous vinegarization period, add 2% salt, stir evenly, press the vinegar unstrained spirits in the vat tightly, cover and seal tightly, and let it stand for 1 to 2 months for aging. Put the aged vinegar unstrained spirits in a vinegar drench, and slowly pour in cooling boiling water (20°C) equal to the amount of...

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PUM

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Abstract

The invention provides production methods for pomegranate fruit vinegar and a pomegranate vinegar beverage, and combines the health functions of fruit vinegar and pomegranate juice to produce a pomegranate vinegar beverage containing pomegranate fruit vinegar and pomegranate juice. The production methods are scientific and reasonable in the production process, the product quality is stable and the products are natural in color and luster, and strong in flavor. The production method mainly comprises the following steps: breaking pomegranate grains to obtain pomegranate pulp; adding activated yeast liquid into the pomegranate pulp, regulating a sugar degree to 10-16%, and fermenting at 22-28 DEG C for 4-7 days to obtain pomegranate fruit vinegar mash; sequentially adding bran and acetic acid bacteria liquid, and sufficiently stirring for uniformity; adding 2% of table salt after an acetification peak period, stirring uniformly, tightly compressing the solid fermentation substrate of vinegar in a jar, covering and sealing, and standing for 1-2 months for aging; and putting the aged solid fermentation substrate of vinegar in a vinegar-pouring device, pouring cooled boiling water with a mass the same as that of the solid fermentation substrate of vinegar from the top, soaking, and allowing a vinegar liquid to flow from the bottom of the vinegar-pouring device to obtain the pomegranate fruit vinegar.

Description

technical field [0001] The invention relates to a production method of pomegranate fruit vinegar and its vinegar drink. Background technique [0002] It has been recorded in "Compendium of Materia Medica": "Vinegar can reduce swelling, disperse water vapor, kill evil poison, and treat various medicines." "Fifty-two Disease Prescriptions" with high historical value is the oldest medical prescription discovered so far. It also records that 17 prescriptions for treating hernia, ringworm, burns, mad dog bites, hemorrhoids and other diseases all contain vinegar. In recent years, there has been an upsurge of "drinking vinegar" in Europe, America, Japan, Korea and other places. Fruit vinegar is a new type of drink that combines nutrition, health care and dietotherapy with the nutritional and health functions of vinegar and fruit, brewed by modern biotechnology, using fruit or fruit processing waste as the main raw material. Along with the raising of people's consumption level, th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/02A23L2/02
Inventor 王毕妮高慧程妮邓建军
Owner NORTHWEST UNIV(CN)
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