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Brewing method of vinegar containing Pyrus communis and Pyracantha fortuneana

The technology of Pyracantha Vinegar and Pyracantha Pyracantha Vinegar is applied in the field of brewing Pyracantha Pyracantha Vinegar, which can solve problems such as products that have not yet been marketed, and achieve the effects of promoting precipitation, balancing nutrients and improving utilization rate.

Inactive Publication Date: 2016-07-27
彭常安
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, Pyracantha is directly eaten fresh as a fruit, and there are few products using Pyracantha as raw materials. Pyracantha is processed into products such as beverages, juices, jams, etc. Vinegar, no related reports and related products appearing on the market

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A brewing method of pear pyracantha vinegar is characterized in that the brewing method adopts the following steps:

[0018] ①Raw material processing: select fresh and complete ripe pears, pyracantha, black pudding, goat's milk, raspberries, wash and remove impurities such as dust, take 16kg of pears, 6kg of pyracantha, 3kg of black pudding, Mix 2kg goat's milk and 2kg raspberries evenly to obtain mixed raw materials, chop the mixed raw materials and squeeze the juice to obtain mixed fruit juice;

[0019] ②Enzymolysis: Add 0.4kg of pectinase, 0.6kg of cellulase, and 0.05kg of amylase to 20kg of mixed fruit juice, control the temperature at 48°C, and control the time for 3 hours. The fruit juice is sterilized by an ultra-high temperature sterilizer, the feed temperature is 130°C, the discharge temperature is 40°C, and the raw material juice and raw material slag are obtained after filtration;

[0020] ③Alcoholic fermentation: Add 4kg of glucose and 2kg of burdock juice ...

Embodiment 2

[0026] A brewing method of pear pyracantha vinegar is characterized in that the brewing method adopts the following steps:

[0027] ①Raw material processing: select fresh and complete mature pears, firethorn, black currant, wild apple, apricot, guava, wash and remove impurities such as dust, then take 20kg of pears, 13kg of firethorn, and 3kg of black currant , 2kg of wild apples, 2kg of apricot, 1kg of guava are uniformly mixed to obtain a mixed raw material, and the mixed raw material is chopped and then squeezed to obtain a mixed fruit juice;

[0028] ②Enzymolysis: Add 0.34kg of pectinase and 0.22kg of cellulase to 20kg of mixed fruit juice, control the temperature at 45°C, and control the time for 4 hours. Sterilization by sterilizing machine, the feed temperature is 133°C, the discharge temperature is 45°C, and the raw material juice and raw material slag are obtained after filtration;

[0029] ③ Alcoholic fermentation: Add 3.5kg of glucose, 2kg of fructose, 1kg of Elaea...

Embodiment 3

[0035] A brewing method of pear pyracantha vinegar is characterized in that the brewing method adopts the following steps:

[0036] ①Raw material processing: select fresh and complete Western pear, Pyracantha, avocado, gooseberry, prickly pear, leprosy grape, egg fruit, take 10kg of Western pear, 8kg of Pyracantha, 5kg of avocado, 3kg of gooseberry, Mix 2kg of thorn pears, 2kg of mangy grapes, and 1kg of egg fruit evenly to prepare the mixed raw materials. After the mixed raw materials are cleaned, they are steamed. The steam temperature is 130°C. Put the mass fraction into 0.12% citric acid, 0.06% vitamin C, 0.05% sodium chloride mixed solution, after soaking for 40min, beating is performed to make raw material slurry;

[0037] ②Enzymolysis: Add 0.32kg of pectinase and 0.6kg of cellulase to 10kg of raw material slurry, control the temperature at 52°C, and control the time for 2 hours. Machine sterilization, feed temperature 125°C, discharge temperature 39°C;

[0038] ③Alcoh...

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PUM

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Abstract

The invention discloses a brewing method of vinegar containing Pyrus communis and Pyracantha fortuneana and belongs to the technical field of food fermentation.The vinegar containing the Pyrus communis and the Pyracantha fortuneana is mainly prepared from fresh Pyrus communis and Pyracantha fortuneana by means of raw material handling, enzymolysis, alcoholic fermentation, acetic fermentation, squeezing and filtration, ageing and sterilization, purification by an ultrafiltration membrane, canning and the like.The brewing method of the vinegar containing the Pyrus communis and the Pyracantha fortuneana has the advantages that pulping the raw materials directly makes loss of active substances less; compound enzyme is used for enzymolysis of raw material pulp to promote nutritional ingredients in the raw materials to separate out so as to increase raw material utilization ratio; since the pulp is subjected to juice and pomace separation and pomace is added into fermentation during brewing of vinegar acid, waste of the raw material substances is reduced and the vinegar containing the Pyrus communis and the Pyracantha fortuneana is more balanced in nutrition.The vinegar containing the Pyrus communis and the Pyracantha fortuneana is capable of clearing heat to remove internal fire, nourishing yin, moisturizing the lung, removing food stagnation to check dysentery, promoting blood circulation, arresting bleeding and the like.

Description

technical field [0001] The invention relates to a brewing method of edible vinegar, in particular to a brewing method of pear pyracantha vinegar. Background technique [0002] Western pear, also known as Ba pear and gourd pear, is the fruit of Pear arbor in the family Rosaceae. The fruit is obovate or nearly spherical, green, yellow, rarely blush, spotted, and the sepals are persistent. 100 grams of pears contain 83.5 grams of water, 0.3 grams of protein, 0.3 grams of fat, 60 calories, 15.6 grams of carbohydrates, and also contain vitamins A, B2, C, dietary fiber, potassium, calcium, phosphorus, iron and other ingredients. It has health effects such as clearing away heat and fire, nourishing yin and moistening lungs, removing toxins, diuresis and swelling. [0003] Pyracantha, also known as red thorn, torch fruit, and auspicious fruit, is an evergreen shrub or small tree of the genus Pyracantha in the family Rosaceae. Pyracantha fruit is rich in organic acids, proteins, am...

Claims

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Application Information

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IPC IPC(8): C12J1/04
CPCC12J1/04
Inventor 彭常安王为华
Owner 彭常安
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