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Method for preparing pomegranate fruit vinegar

A technology of pomegranate and fruit vinegar, which is applied in the field of preparation of pomegranate fruit vinegar, and can solve problems such as lack of flavor, loss of content, loss of nutrients, etc.

Inactive Publication Date: 2012-08-01
XIHUA UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Through searching data, it is found that pomegranate fruit vinegar is currently produced by liquid-liquid fermentation[1]. Although the cycle is short, the flavor is lacking and nutrients are also lost to a certain extent, especially the loss of total polyphenol content is the most obvious.

Method used

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  • Method for preparing pomegranate fruit vinegar
  • Method for preparing pomegranate fruit vinegar
  • Method for preparing pomegranate fruit vinegar

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preparation example Construction

[0017] The preparation method of pomegranate fruit vinegar of the present invention, comprises the steps:

[0018] A. Alcoholic fermentation: Add activated wine active dry yeast to the original pomegranate juice, the volume added is 0.8-1.4% of the volume of the original pomegranate juice, moderately ventilated, the temperature is kept at 25-28°C, and the fermentation time is 5-7 days , when the alcohol volume content reaches 6.8-7.5% of the volume of the pomegranate fermented liquid, the fermentation is stopped to obtain the pomegranate alcohol fermented mash;

[0019] B. Acetic acid fermentation: add bran, rice bran and vinegar mother liquor to the pomegranate alcohol fermented mash, and stir well to make vinegar unstrained spirits; wherein, the weight of the added bran and rice bran is 30-40% of the mass of the pomegranate alcohol fermented mash , the mass ratio of bran to bran is 4-5:1, the quality of vinegar mother liquor added is 10-12% of the mass of pomegranate alcohol...

Embodiment 1

[0045] Embodiment 1 adopts the inventive method to prepare pomegranate fruit vinegar

[0046] Peel the purchased pomegranate and squeeze the juice, add 60ppm sodium sulfite to protect the color and sterilize, add pectinase accounting for 0.08‰ of the pomegranate juice weight, keep it at 38°C for 2 hours, filter out the pomace to obtain the original pomegranate juice.

[0047] Add activated wine active dry yeast to the original pomegranate juice, the volume of which is 0.8% of the volume of the original pomegranate juice, moderately ventilate, keep the temperature at 25°C, and carry out alcoholic fermentation. The fermentation time is 5 days. When the alcohol volume reaches the pomegranate fermentation broth When the volume reaches 6.8%, the fermentation is stopped to obtain pomegranate alcohol fermented mash.

[0048] Add bran, rice bran and vinegar mother liquor to the pomegranate alcohol fermentation mash, stir well and evenly to make vinegar unstrained spirits; wherein, the...

Embodiment 2

[0050] Embodiment 2 adopts the inventive method to prepare pomegranate fruit vinegar

[0051] Peel the purchased pomegranate and squeeze the juice, add 80ppm sodium sulfite to protect the color and sterilize, add pectinase accounting for 1.5‰ of the pomegranate juice weight, keep it at 42°C for 2.5h, filter out the pomace to obtain the original pomegranate juice.

[0052] Add activated wine active dry yeast to the original pomegranate juice, the volume of which is 0.12% of the volume of the original pomegranate juice, moderately ventilate, keep the temperature at 26°C, and carry out alcoholic fermentation. The fermentation time is 6 days. When the alcohol volume reaches the pomegranate fermentation liquid When the volume reaches 7.0%, the fermentation is stopped to obtain pomegranate alcohol fermented mash.

[0053] Add bran, rice bran and vinegar mother liquor to the pomegranate alcohol fermentation mash, stir well and evenly to make vinegar unstrained spirits; wherein, the m...

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Abstract

The invention belongs to the field of food fermentation, and in particular relates to a method for preparing pomegranate fruit vinegar. The method solves the technical problems that the pomegranate fruit vinegar produced by adopting the liquid-liquid fermentation method has poor flavor and certain nutritional substances are lost in the prior art. According to the technical scheme for solving the technical problem, the method for preparing the pomegranate fruit vinegar mainly comprises the following steps of: (A), alcoholic fermentation; and (B), acetic fermentation. According to the method for preparing the pomegranate fruit vinegar, the produced pomegranate fruit vinegar does not contain any preservative, is red and bright, and has thick aroma; and nutritional components and aromatic substances in pomegranate are furthest kept.

Description

technical field [0001] The invention belongs to the field of food fermentation and relates to a preparation method of pomegranate fruit vinegar. Background technique [0002] Pomegranate pulp is bright in color, delicious and juicy, and contains various nutrients needed by the human body. It is one of the fresh fruits that people like. A large number of studies have shown that pomegranate contains a variety of physiologically active ingredients including polyphenols, tannins, flavonoids, alkaloids, organic acids and other antioxidant active substances, which can prevent the human body from being damaged by free radicals, thereby delaying aging, inhibiting cancer, and softening the skin. Blood vessels, lower cholesterol, prevent coronary heart disease and hypertension and other diseases. With the understanding of pomegranate's nutritional and health functions and medicinal value, people pay more and more attention to its development and utilization value. However, the develo...

Claims

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Application Information

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IPC IPC(8): C12J1/04
Inventor 陈祥贵张广峰毛海燕张全李玉锋何宇新
Owner XIHUA UNIV
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