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Process for brewing prunus tomentosa fruit vinegar

A technology of cherry fruit vinegar and cherry, which is applied to the preparation of vinegar, methods based on microorganisms, medical preparations containing active ingredients, etc., can solve the problems of difficult transportation and storage, short ripening period of cherries, etc., and achieve high quality, Balanced nutrition and the effect of enhancing physical fitness

Inactive Publication Date: 2016-07-27
彭超昀莉
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Aiming at the disadvantages of short cherry ripening period, difficult transportation and preservation, the present invention provides a brewing process of cherry fruit vinegar which is rich in nutrition, convenient to eat, and has a long storage period. It is made by low-temperature alcohol fermentation, acetic acid fermentation, filtration, homogenization, sterilization, canning and other steps

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Embodiment 1: a kind of brewing process of cherries fruit vinegar, is characterized in that: described brewing process adopts the following steps:

[0016] A, raw material processing: take fresh, non-rotten and mildewed cherries as raw materials, beat after cleaning, and obtain cherries;

[0017] B. Enzymolysis: Add 0.003kg of pectinase and 0.002kg of cellulase to 10kg of cherries pulp, control the temperature at 45°C, and control the time for 3 hours;

[0018] C, adding sugar: add 1kg of maltose and 0.8kg of xylitol to the 10kg of cherries after enzymolysis, and mix well;

[0019] D. Alcoholic fermentation: Weigh 0.08kg of wine active dry yeast, activate it with warm water at 32°C, add it to 10kg of sugar-added cherries, and ferment at a temperature of 25°C. When the alcohol content reaches 15% by volume Fermentation finishes, and obtains cherry fruit wine;

[0020] E. Acetic acid fermentation: Pour the fermented cherry fruit wine into a sterilized fruit vinegar ferm...

Embodiment 2

[0025] Embodiment 2: a kind of brewing process of plum cherry fruit vinegar, is characterized in that: described brewing process adopts the following steps:

[0026] A. Raw material processing: take fresh, non-rotten and mildewed cherries, cherry tomatoes, and lantern fruits as raw materials. After cleaning, take 10kg cherry tomatoes, 2kg cherry tomatoes, and 2kg lantern fruits, mix them evenly, and beat them to obtain cherries. slurry;

[0027] B. Enzymolysis: Add 0.004kg of pectinase and 0.0015kg of cellulase to 10kg of cherries pulp, control the temperature at 48°C, and control the time for 2.5 hours;

[0028] C, sugaring: add the maltose of 1.2kg, the xylitol of 1kg, the glucose of 0.5kg in the 10kg of cherries after enzymolysis, mix evenly;

[0029] D. Alcoholic fermentation: Weigh 0.1kg of wine active dry yeast, activate it with warm water at 34°C, add it to 10kg of sugar-added cherries, and ferment at a temperature of 28°C. When the alcohol content reaches 16% by volum...

Embodiment 3

[0035] Embodiment 3: a kind of brewing process of plum cherry fruit vinegar, is characterized in that: described brewing process adopts the following steps:

[0036] A. Raw material processing: take fresh, non-rotten and mildewed cherries, rambutans, and lotus seeds as raw materials, take 10kg cherries, 3kg rambutans, and 2kg lotus seeds after cleaning, mix them evenly, and beat them to obtain cherries slurry;

[0037] B. Enzymolysis: Add 0.005kg of pectinase and 0.001kg of cellulase to 10kg of cherries pulp, control the temperature at 50°C, and control the time for 2 hours;

[0038] C, adding sugar: add 1.5kg of caramel, 0.8kg of xylitol, 0.5kg of fructose syrup, 0.5kg of maltose in the 10kg of cherries after enzymolysis, and mix well;

[0039] D. Alcoholic fermentation: Weigh 0.12kg of wine active dry yeast, activate it with warm water at 36°C, add it to 10kg of sweetened cherry slurry, and ferment at a temperature of 30°C. When the alcohol content reaches 18% by volume Fe...

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Abstract

The invention provides a process for brewing prunus tomentosa fruit vinegar.The prunus tomentosa fruit vinegar takes fresh and ripe prunus tomentosa as a raw material and is formed by raw material treatment, enzymolysis, sugaring, low temperature alcohol fermentation, acetic fermentation, filtration, homogenization, sterilization and canning and the like.The brewed prunus tomentosa fruit vinegar has an advantage over vinegar brewed by taking grains as raw materials in the aspects of nutritional value, active ingredient, color and taste and the like.The prunus tomentosa fruit vinegar maintains original fruit flavor of prunus tomentosa, is sweet and sour and delicious, excellent in quality and balanced in nutrition and has health care effects of strengthening one's physique, strengthening the brain and reinforcing intelligence, regulating the center and benefiting qi, maintaining beauty and removing wrinkles and ecchymosis and the like.

Description

technical field [0001] The invention relates to a brewing process of fruit vinegar, in particular to a brewing process of cherries fruit vinegar. Background technique [0002] Trichocherry, also known as mountain cherry and plum peach, is the fruit of the deciduous shrub Cherry in the Rosaceae family Prunus. Trichocherry is sweet in taste and warm in nature. It enters the spleen meridian. The content of iron in Trichocherry is particularly high, ranking first among all kinds of fruits. It is often eaten It can supplement the demand for iron in the body, promote the regeneration of hemoglobin, not only prevent iron deficiency anemia, but also enhance physical fitness, strengthen the brain and improve intelligence; at the same time, it also has health effects such as regulating the middle and nourishing Qi, beautifying the skin, removing wrinkles and spots . Because the cherry skin is thin and juicy, the ripening period is short, it is not easy to transport and store, and it ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04A61K36/736A61P1/14A61P17/00A61P25/00C12R1/865
CPCC12J1/04A61K36/45A61K36/605A61K36/73A61K36/736A61K2300/00
Inventor 彭超昀莉
Owner 彭超昀莉
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