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Compound fruit vinegar and preparing method thereof

A technology of fruit vinegar and apple vinegar, which is applied in the field of beverage processing to achieve the effect of rich nutrition

Inactive Publication Date: 2015-01-28
XUZHOU UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Can find out that many raw materials can be prepared into compound fruit vinegar from the concrete content analysis of above-mentioned data, but apple, pleurotus eryngii, burdock, Cordyceps militaris fruiting body, red date, reed rhizome and mulberry bark have not yet been prepared into compound fruit vinegar. According to reports, this product is both convenient and nutritious

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] Raw materials and their mass percentages: apple vinegar 20%, apple juice 10%, Pleurotus eryngii extract 4%, burdock extract 2%, Cordyceps militaris fruiting body extract 3%, jujube extract 2%, reed root extract liquid 4%, Morus alba extract 3%, fructose syrup 3%, malic acid 0.01%, citric acid 0.03%, chitosan 0.02%, others are pure water; The preparation method of described apple vinegar is: select The alcoholic fermentation time of Angel brewing active dry yeast was 11 days under the conditions of initial sugar content of 14%, initial pH value of 5.0, inoculation amount of 5%, and fermentation temperature of 34°C. Acetic acid bacteria dry powder was selected at initial alcohol content of 11%, inoculum amount of 8%, Under the conditions of initial pH value of 4.6 and fermentation temperature of 33°C, the acetic acid fermentation time is 9 days, and after cooling, the diatomaceous earth filter is filtered to obtain apple vinegar; the preparation method of the apple juice i...

Embodiment 2

[0014] Raw materials and their mass percentages: apple vinegar 25%, apple juice 12%, Pleurotus eryngii extract 3%, burdock extract 4%, Cordyceps militaris fruiting body extract 2%, jujube extract 3%, reed root extract liquid 3%, Morus alba extract 2%, fructose syrup 4%, malic acid 0.02%, citric acid 0.01%, chitosan 0.03%, others are pure water; The preparation method of described apple vinegar is: select The alcoholic fermentation time of Angel Brewing Active Dry Yeast was 13 days under the conditions of initial sugar content of 16%, initial pH value of 4.6, inoculation amount of 7%, and fermentation temperature of 36°C. Acetic acid bacteria dry powder was selected at initial alcohol content of 9%, inoculum amount of 7%, Under the condition of initial pH value of 5.0 and fermentation temperature of 32°C, the acetic acid fermentation time is 12 days, and after cooling, it is filtered with a diatomaceous earth filter to obtain apple vinegar; the preparation method of the apple ju...

Embodiment 3

[0017] Raw materials and their mass percentages: apple vinegar 22%, apple juice 15%, Pleurotus eryngii extract 2%, burdock extract 3%, Cordyceps militaris fruiting body extract 4%, jujube extract 4%, reed root extract liquid 2%, Morus alba extract 4%, fructose syrup 5%, malic acid 0.03%, citric acid 0.02%, chitosan 0.04%, others are pure water; The preparation method of described apple vinegar is: select Angel brewing active dry yeast was fermented for 12 days under the conditions of initial sugar content of 18%, initial pH value of 4.8, inoculum size of 6%, and fermentation temperature of 38°C. Acetic acid bacteria dry powder was selected at initial alcohol content of 10%, inoculation amount of 9%, Under the conditions of initial pH value of 4.8 and fermentation temperature of 35°C, the acetic acid fermentation time is 11 days, and after cooling, the diatomaceous earth filter is filtered to obtain apple vinegar; the preparation method of the apple juice is: wash the apples in ...

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PUM

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Abstract

The invention discloses compound fruit vinegar and a preparing method thereof, and belongs to the field of beverage processing. The compound fruit vinegar is characterized in that the vinegar is prepared from the following raw materials in mass percent: 20-25% of raw cider vinegar, 10-15% of apple juice, 2-4% of a pleurotus eryngii extracting solution, 2-4% of a burdock extracting solution, 2-4% of a cordyceps militaris sporocarp extracting solution, 2-4% of a red date extracting solution, 2-4% of a reed rhizome extracting solution, 2-4% of a white mulberry root-bark extracting solution, 3-5% of high-fructose corn syrup, 0.01-0.03% of malic acid, 0.01-0.03% of citric acid, 0.02-0.04% of chitosan, and the balance of purified water, and prepared by the steps of blending, clarifying, filtering, sterilizing, degassing, filling and packaging to obtain the compound fruit vinegar. The product disclosed by the invention is rich in organic acid, polysaccharide, cordycepin, natural pigments, vitamins, mineral substances and other substances beneficial to a human body; the high-pressure sterilization technology disclosed by the invention is environment-friendly and free of toxic and side effects.

Description

technical field [0001] The invention relates to a compound fruit vinegar and a preparation method thereof, belonging to the field of beverage processing. Background technique [0002] From the perspective of traditional Chinese medicine, apples can promote body fluids and moisten the lungs, invigorate the spleen and whet the appetite. From nutritional analysis, it is pointed out that apples contain the most fructose, and contain a variety of organic acids, pectin and trace elements. Apple pectin is a soluble fiber, which can not only promote cholesterol metabolism, effectively lower cholesterol levels, but also regulate the stomach. All in all, apples are rich in fragrance and rich in nutrition, and have the effects of promoting body fluid, nourishing the lungs, eliminating annoyance, relieving heat, appetizing, and sobering up. Pleurotus eryngii is a new species of rare edible fungi that has been successfully developed and cultivated in recent years and integrates edible, ...

Claims

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Application Information

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IPC IPC(8): C12J1/04C12J1/00
CPCC12J1/04C12J1/00
Inventor 李超王乃馨陈尚龙王陶商学兵陈丹戴晓娟李勇
Owner XUZHOU UNIV OF TECH
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