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Production method of hawthorn vinegar

A production method, the technology of hawthorn vinegar, applied in the field of production of hawthorn vinegar, can solve the problems of increasing production costs, and achieve the effect of improving utilization rate and promoting transformation

Inactive Publication Date: 2014-11-26
CHENGDE HONGYUAN FRUIT
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the acetic acid fermentation process, due to reasons such as mechanical equipment, power outages, and water outages, the growth factors such as temperature and air volume will be affected, resulting in incomplete conversion of alcohol, acetic acid content no longer increases, and acetic acid content in the fermentation broth. 2.0-4.0g / 100ml, the alcohol content is 1.5%-3.5%, this kind can not be used as a finished product, but can only be treated as a semi-finished product, that is, wine vinegar, which will increase the production cost
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Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Add water, white sugar or glucose to the concentrated hawthorn juice with a sugar content of about 50%, adjust the sugar content to 15%, add wine active dry yeast accounting for 0.02-0.06% of the total ingredients, and carry out alcoholic fermentation at 20°C-30°C6 -12 days, stop fermentation when the alcohol content is 8%-13% (V / V), and become hawthorn wine. Put a certain amount of hawthorn wine into the fermentation tank, then add semi-finished hawthorn wine vinegar accounting for 6% of the volume of the fermentation tank, inoculate the acetic acid bacteria liquid accounting for 7%-15% of the fermentation liquid volume, and ferment at 30°C-35°C for 35 —60 hours, when the acetic acid content is 4.0-7.0g / 100ml, and the residual alcohol content is less than 0.5% (V / V), the fermentation ends and the finished hawthorn vinegar is obtained; the finished hawthorn vinegar is filtered with a diatomaceous earth filter, and then subjected to high temperature Instantaneous sterili...

Embodiment 2

[0022] Add water, white sugar or glucose to the concentrated hawthorn juice with a sugar content of about 50%, adjust the sugar content to 25%, add wine active dry yeast accounting for 0.02-0.06% of the total ingredients, and carry out alcoholic fermentation at 20°C-30°C After 6-12 days, stop fermentation when the alcohol content is 8%-13% (V / V), and become hawthorn wine. Put a certain amount of hawthorn wine into the fermentation tank, then add semi-finished hawthorn wine vinegar accounting for 30% of the volume of the fermentation tank, inoculate the acetic acid bacteria liquid accounting for 7%-15% of the volume of the fermentation liquid, and ferment at 30°C-35°C for 35 —60 hours, when the acetic acid content is 4.0-7.0g / 100ml, and the residual alcohol content is less than 0.5% (V / V), the fermentation ends and the finished hawthorn vinegar is obtained; the finished hawthorn vinegar is filtered with a diatomaceous earth filter, and then subjected to high temperature Instant...

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PUM

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Abstract

The invention provides a production method of hawthorn vinegar. The production method is used for treating semi-finished hawthorn wine vinegar with the characteristics that alcohol is not completely converted, the alcohol content is 1.5%-3.5% (V / V) and the acetic acid content is 2.0%-4.0% and is no longer increased as strain growth factors such as temperature and air volume are influenced due to reasons such as mechanical accidents, power outage and water failure in the hawthorn acetic fermentation process. According to the production method, 6%-30% of the semi-finished hawthorn wine vinegar is added into a normal fermentation liquid and is fermented according to normal conditions to obtain the qualified finished hawthorn vinegar; the conversion of a semi-finished product is facilitated, unqualified hawthorn vinegar is turned into wealth, the production cost is reduced, the fermentation cycle is shortened by 10-20 hours, and the production efficiency is improved.

Description

technical field [0001] The invention relates to a production method of hawthorn vinegar. Background technique [0002] Hawthorn fruit is rich in sugar, organic acid, protein, vitamin C, and minerals such as calcium, iron, phosphorus, and potassium. It also contains flavonoids and lactones, which can lower blood pressure, lower blood fat, soften blood vessels, The effect of invigorating the stomach and eliminating food can enhance the body's immunity. [0003] Hawthorn fruit vinegar is fermented from concentrated hawthorn juice, which contains more than ten kinds of organic acids and various amino acids needed by the human body. Potassium, zinc and other mineral elements contained in hawthorn fruit vinegar can promote metabolism, regulate acid-base balance, eliminate fatigue, appetize and eliminate food, relieve alcohol and protect liver, improve the body's immunity, prevent cancer and fight cancer, beautify skin care, delay aging and The role of weight loss. [0004] As e...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04
Inventor 郭云地刘桂春翁瑞芬张玉华
Owner CHENGDE HONGYUAN FRUIT
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