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Preparation method for producing fruit vinegar by using dropping fruits

A technology of falling fruit and fruit vinegar, which is applied in the preparation of vinegar, methods based on microorganisms, biochemical equipment and methods, etc., can solve the problems of surrounding environmental impact, reduce farmers' income, waste resources, etc., increase appetite, and make the preparation method simple Ease of operation, effect of softening blood vessels

Inactive Publication Date: 2013-01-30
李爱田
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, in orchards and fruit and vegetable processing enterprises, most of the defective fruits such as fallen fruits are discarded or retting, which will waste a lot of resources, reduce the income of farmers, and affect the surrounding environment at the same time

Method used

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Embodiment

[0011] A formula for producing fruit vinegar by utilizing fallen fruit, characterized in that: the preferred formula is: 500 kg of fallen fruit, 75 kg of bran, 15 kg of salt, 50 kg of chaff, 0.2 kg of glucoamylase, 0.5 kg of special yeast for fruit wine, and 0.5 kg of fruit vinegar active acetic acid bacteria .

[0012] A method for producing fruit vinegar from fallen fruit according to claim 1, characterized in that the process flow is: crushing of raw materials→heat treatment→saccharification→alcoholic fermentation→acetic acid fermentation→drenching vinegar→sterilization→aging→filtering→packaging → Finished product, specifically including the following steps:

[0013] (1) Remove the rotten part of the defective fruit drop, put it into clean water and clean it, take it out and drain the water, and crush it into a paste;

[0014] (2) Heat the pulverized paste in an iron pot to 80°C, sterilize for 30 minutes, then cool to 45°C, add glucoamylase for saccharification, when the t...

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Abstract

The present invention relates to fruit and vegetable processing, specifically to a preparation method for producing fruit vinegar by using dropping fruits, and belongs to the technical field of fruit and vegetable processing. According to the method, dropping fruits and other inferior fruits are adopted, and steps of raw material crushing, a heat treatment, saccharification, ethanol fermentation, aging and the like are performed to prepare the finished product fruit vinegar. The preparation method is simple and easy to perform, and is suitable for fruit processing enterprises and farmer processing. The prepared fruit vinegar has characteristics of clear, bright and pure color, apple fragrance, and sweet and sour taste, and can provide effects of blood vessel softening and appetite increasing after long term drinking.

Description

technical field [0001] The invention relates to fruit and vegetable processing, in particular to a preparation method for producing fruit vinegar by utilizing fallen fruit, and belongs to the technical field of fruit and vegetable processing. Background technique [0002] At present, in orchards and fruit and vegetable processing enterprises, most of the defective fruits such as fallen fruit are discarded or retting, which will waste a lot of resources, reduce the income of farmers, and affect the surrounding environment at the same time. Contents of the invention [0003] The purpose of the present invention is to overcome above-mentioned weak point of prior art, provide a kind of preparation method utilizing fallen fruit to produce fruit vinegar, this method adopts defective fruit such as fallen fruit to go through raw material crushing, heat treatment, saccharification, alcoholic fermentation, aging etc. Step, makes finished fruit vinegar. The preparation method is sim...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/02C12R1/02C12R1/645
Inventor 李爱田
Owner 李爱田
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