Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Seabuckthorn-snow daisy fruit vinegar beverage and preparation method thereof

A technology of seabuckthorn snow chrysanthemum and seabuckthorn fruit, which is applied in the preparation of vinegar, food preparation, food science, etc., can solve the problems of low conversion rate, slow production rate of fruit vinegar, and long fermentation cycle, so as to accelerate growth and promote yield , the effect of improving the extraction rate

Inactive Publication Date: 2013-11-13
XINJIANG AGRI UNIV
View PDF7 Cites 17 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The multi-frequency ultrasonic-liquid deep layer combined fermentation technology that has not been reported in the prior art has solved the problems of slow production rate, low conversion rate and long fermentation cycle of fruit vinegar, and the relevant research content has not been reported at home and abroad.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Seabuckthorn-snow daisy fruit vinegar beverage and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] Example 1: Preparation of Seabuckthorn Snow Chrysanthemum Fruit Vinegar Drink

[0043] Specifically, the present invention utilizes compound enzymatic hydrolysis and juicing technology, multi-frequency ultrasonically enhanced high-efficiency liquid state staged fermentation technology, and fermentation synchronous extraction technology to prepare seabuckthorn snow chrysanthemum fruit vinegar drink. The specific preparation method steps are as follows:

[0044] (1) Sorting: select fully mature seabuckthorn fruits, remove pests, mildew, rotten fruits, leaves, branches and other impurities.

[0045] (2) Cleaning: Rinse the above-mentioned sorted seabuckthorn fruits with running water.

[0046] (3) Broken: crush with a crusher or a beater, and remove the peel and core of the seabuckthorn fruit cleaned in step (2).

[0047] (4) Heat treatment: heat the seabuckthorn pulp after the crushing step (3), the heat treatment temperature is 50-70° C., and the time is 10-20 minutes. ...

Embodiment 2

[0056] Example 2: Preparation of Seabuckthorn Snow Chrysanthemum Fruit Vinegar Drink

[0057] (1) Sorting: select fully mature seabuckthorn fruits, remove pests, mildew, rotten fruits, leaves, branches and other impurities.

[0058] (2) Cleaning: Rinse the above-mentioned sorted seabuckthorn fruits with running water.

[0059] (3) Broken: crush with a crusher or a beater, and remove the peel and core of the seabuckthorn fruit cleaned in step (2).

[0060] (4) Heat treatment: heat the seabuckthorn pulp after the crushing step (3), the heat treatment temperature is 50° C., and the time is 20 minutes.

[0061](5) Enzyme treatment, juicing: adopt the compound enzymolysis method that is made up of pectinase and cellulase to carry out the enzyme treatment of seabuckthorn pulp; the seabuckthorn pulp prepared by the above step (4) is placed in an enzymolysis tank, and Adjust the temperature to 20°C, adjust the pH value to 2.5 with NaOH or HCL, add the compound enzyme preparation to ...

Embodiment 3

[0068] Example 3: Preparation of Seabuckthorn Snow Chrysanthemum Fruit Vinegar Drink

[0069] (1) Sorting: select fully mature seabuckthorn fruits, remove pests, mildew, rotten fruits, leaves, branches and other impurities.

[0070] (2) Cleaning: Rinse the above-mentioned sorted seabuckthorn fruits with running water.

[0071] (3) Broken: crush with a crusher or a beater, and remove the peel and core of the seabuckthorn fruit cleaned in step (2).

[0072] (4) Heat treatment: heat the crushed seabuckthorn pulp in step (3), the heat treatment temperature is 60° C., and the heat treatment time is 15 minutes.

[0073] (5) Enzyme treatment, juicing: adopt the compound enzymolysis method that is made up of pectinase and cellulase to carry out the enzyme treatment of seabuckthorn pulp; the seabuckthorn pulp prepared by the above step (4) is placed in an enzymolysis tank, and Adjust the temperature to 35°C, adjust the pH value to 3.5 with NaOH or HCL, add the compound enzyme prepara...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a seabuckthorn-snow daisy fruit vinegar beverage and a preparation method thereof. The preparation method comprises the following steps of: selecting, cleaning, crushing, performing heat treatment, enzyme treatment, juicing and filtering seabuckthorn fruits, respectively performing ultrasound-enhanced liquid deep alcohol and ultrasound-enhanced liquid deep acetic acid for batch fermentation on seabuckthorn pulp and snow daisy, filtering and blending, evenly mixing 1-40wt% of seabuckthorn-snow daisy acetic acid fermentation undiluted liquid, 5-10% of honey, 5-10% of sucrose, 10-30% of clear seabuckthorn juice and 10-70% of purified water, filtering, sterilizing and filling to obtain the seabuckthorn-snow daisy fruit vinegar beverage. According to the invention, key technologies such as composite enzymatic hydrolysis juicing technology, multifrequency ultrasound-enhanced efficient liquid batch fermentation technology and fermentation synchronous extraction technology are used to prepare the natural seabuckthorn-snow daisy fruit vinegar fermentation beverage which has wide practicability.

Description

field of invention [0001] The invention belongs to the technical field of preparing beverages prepared by fermentation. Specifically, the invention relates to a seabuckthorn chrysanthemum fruit vinegar drink and the technical field of preparation thereof. Background technique [0002] Seabuckthorn, also known as vinegar willow, yellow sour thorn, sour thorn, black thorn, sour liu, sea buckthorn, etc., "Aqiai" in Uighur, is a perennial deciduous shrub or small tree of the genus Seabuckthorn in the family Echinacea, known as the world's first Three generations of fruit. Seabuckthorn fruits are rich in bioactive components. In the 1980s, seabuckthorn was listed as the first batch of medicinal and edible plant species in my country by the Ministry of Health, and it is a precious medicinal and edible plant resource. Seabuckthorn fruit contains vitamin C, vitamin E, carotenoids, amino acids, unsaturated fatty acids, flavonoids, phospholipids, sterols, trace elements, protein and ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23L2/38A23L1/08C12J1/04A23L21/25
Inventor 孔令明李芳杨海燕李春香侯伟伟徐洁洁苏静
Owner XINJIANG AGRI UNIV
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com