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Processing technology for red bayberry vinegar

A technology of processing technology and raw materials, which is applied in the field of processing technology of bayberry vinegar, can solve the problems of cumbersome processing and achieve the effect of rich nutrition and good taste

Inactive Publication Date: 2013-06-12
苏州苏东庭生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] And the fruit vinegar of existing market sale is to brew various juice vinegars with grape, apple, pear, peach, persimmon, tomato etc. mostly, and its processing is loaded down with trivial details

Method used

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Embodiment Construction

[0016] The preferred embodiments of the present invention are described in detail below, so that the advantages and features of the present invention can be more easily understood by those skilled in the art, so as to define the protection scope of the present invention more clearly.

[0017] Embodiments of the invention include:

[0018] A kind of processing technology of red bayberry vinegar, the step of described processing technology is as follows

[0019] A), raw material pretreatment:

[0020] Select fresh, ruddy, non-rotten bayberry fruits, soak them in light salt water, and then wash them with running water to obtain clean raw bayberries, squeeze some of them to remove the pits, and beat and squeeze the pitted pulp to obtain fine raw juice Bayberry syrup; adjust sugar content to 14%, set aside

[0021] B), fermentation:

[0022] Inoculate 0.8% yeast acclimation seed liquid in bayberry puree, and ferment alcohol for 4 days at 28°C. At this time, the alcohol content i...

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Abstract

The invention discloses a processing technology for red bayberry vinegar. The processing technology comprises the following steps: A) pre-treating raw material; B) fermenting: inoculating 0.8% of yeast acclimation seed liquor in red bayberry raw pulp, fermenting for 4 days at 28 DEG C, wherein the alcohol content at present is about 5%, inoculating peracid-resistant acetic bacteria acclimation seed liquor with acidity net added value of 0.74% to perform acetic fermentation; C) clearing, treating by 100mg / L of pectinase for 3 hours, then using 1.4g / L of bentonite to perform fining so that the red bayberry vinegar can keep high clarity; and D) sterilizing and filling, fermenting and sterilizing the red bayberry vinegar beverage, filtering and filling, performing pasteurization, and packing to obtain the finished product. According to above form, the acidity of the red bayberry vinegar is reduced and is about 3%, the red bayberry vinegar is good in taste and is better to drink in the morning or at night or after meal, and has the effect of preventing and treating diseases. The red bayberry vinegar is abundant in nutrient, and has both nutrient functions of red bayberry and table vinegar.

Description

technical field [0001] The invention relates to the field of food, in particular to a processing technology of bayberry vinegar. Background technique [0002] Red bayberry is a unique characteristic fruit in southern my country. The rich phenolic substances and anthocyanins contained in red bayberry are the most valuable substances among various nutrients, which can eliminate free radicals in the human body, promote resynthesis of retinoids, Improve circulation, anti-ulcer, anti-inflammation and other pharmacological activities. At the same time, this substance is the most sensitive and easily lost in different processing stages. [0003] And the fruit vinegar of existing market sale is to brew various juice vinegars with grape, apple, pear, peach, persimmon, tomato etc. mostly, and its processing is loaded down with trivial details. Contents of the invention [0004] The technical problem mainly solved by the present invention is to provide a kind of processing technolog...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04
Inventor 王倩王建新
Owner 苏州苏东庭生物科技有限公司
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