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Preparation method of multi-berry fruit vinegar and multi-berry fruit vinegar

A technology of fruit vinegar and blueberry, which is applied in the preparation of vinegar, medical preparations containing active ingredients, and pharmaceutical formulas, etc. It can solve the problems of nutritional ingredients and single functions, so as to increase nutritional value, increase edible value, and delay aging Effect

Inactive Publication Date: 2016-08-10
SHENYANG AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Nowadays, there are more and more researches on fruit vinegar, but most of the research is on a single type of fruit, so the nutritional components and functions are relatively single

Method used

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  • Preparation method of multi-berry fruit vinegar and multi-berry fruit vinegar
  • Preparation method of multi-berry fruit vinegar and multi-berry fruit vinegar

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] 1) Preparation of fruit vinegar puree

[0031] a. Fresh strawberries, blueberries, and raspberries are mixed according to the mass ratio of 1:1:1, and pure water equal to the quality of the three kinds of fruits is added, and the juice is squeezed to obtain multi-berry mixed juice;

[0032] b, the measured pH of the multi-berry mixed juice is 3.98, without acid adjustment, adding white granulated sugar to make its sugar content 18 ° Bx;

[0033] c. Alcoholic fermentation, take dry yeast accounting for 0.1% of the mass of multiberry mixed juice, add it to an aqueous solution with a quality of 5% of the mass of multiberry mixed juice, 35°C, and a mass concentration of white granulated sugar of 2% for 15 minutes, and activate it The yeast is poured into the multi-berry mixed juice and fermented for 5 days at 28°C to make multi-berry wine.

[0034] d. Acetic acid fermentation, take the acetic acid bacteria with bran that accounts for 1% of the mass of multiberry mixed juic...

Embodiment 2

[0041] 1) Preparation of fruit vinegar puree

[0042] a. Fresh strawberries, blueberries, and raspberries are mixed according to the mass ratio of 1:1:1, and pure water equal to the quality of the three kinds of fruits is added, and the juice is squeezed to obtain multi-berry mixed juice;

[0043] b. The measured pH of the multi-berry mixed juice is 3.95, without acid adjustment, adding white granulated sugar to make its sugar content 19°Bx;

[0044] c. Alcoholic fermentation, take dry yeast accounting for 0.05% of the mass of multiberry mixed juice, add 5% of the mass of multiberry mixed juice, 35°C, and activate for 15 minutes in an aqueous solution with a mass concentration of 2% white granulated sugar, and activate the activated yeast Pour it into the multi-berry mixed juice and ferment for 6 days at 28°C to make multi-berry wine.

[0045] d. Acetic acid fermentation, take the acetic acid bacteria with bran that accounts for 1.5% of the mass of multiberry mixed juice, ins...

Embodiment 3

[0052] 1) Preparation of fruit vinegar puree

[0053] a. Fresh strawberries, blueberries, and raspberries are mixed according to the mass ratio of 1:1:1, and pure water equal to the quality of the three kinds of fruits is added, and the juice is squeezed to obtain multi-berry mixed juice;

[0054] b, the measured pH of the multi-berry mixed juice is 3.98, without acid adjustment, adding white granulated sugar to make its sugar content 20°Bx;

[0055] c. Alcoholic fermentation, take dry yeast accounting for 0.05% of the mass of multiberry mixed juice, add it to an aqueous solution with a quality of 7% of the mass of multiberry mixed juice, 35°C, and a mass concentration of white granulated sugar of 2% for 15 minutes, and activate it The yeast is poured into the multi-berry mixed juice and fermented for 5 days at 28°C to make multi-berry wine.

[0056] d. Acetic acid fermentation, take the acetic acid bacteria with bran that accounts for 2% of the mass of multiberry mixed juice...

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Abstract

The invention belongs to the technical field of fruit vinegar preparation, and particularly provides a preparation method of multi-berry fruit vinegar and the multi-berry fruit vinegar. The preparation method of the multi-berry fruit vinegar comprises the following steps of adopting nutrient-rich berry fruits: blueberry, raspberry and strawberry as raw materials; mixing and beating the three berry fruits, adjusting the sugar-acid ratio, carrying out alcoholic fermentation and acetic fermentation, and filtering to prepare natural vinegar; respectively juicing the three fruits for blending; extracting soluble cellulose from the juiced pomace, and adding into the fruit vinegar; finally preparing the finished product fruit vinegar through the steps such as blending and sterilizing. The multi-berry fruit vinegar is special in taste and rich in fruity flavor, has nutrition characteristics of the blueberry, the raspberry and the strawberry, and is rich in anthocyanin, vitamins, polyphenols and the like; meanwhile, the soluble cellulose extracted from the remaining pomace after juicing is added into the fruit vinegar, so that not only are the waste residues utilized, but also the nutrition value of the fruit vinegar is increased, and the prepared finished product has the functions of reducing blood sugar and fats, resisting cancer and inflammatory and the like, is particularly suitable to be drunk by patients with diabetes, angiocardiopathy and the like, and has great market prospect.

Description

technical field [0001] The invention belongs to the technical field of fruit vinegar preparation, and in particular provides a method for preparing multi-berry fruit vinegar and multi-berry fruit vinegar prepared by the method. Background technique [0002] Blueberry is a lingonberry berry with high nutritional value. In addition to sugar, amino acids, vitamins and mineral elements, the fruit is also rich in flavonoids, anthocyanins, SOD and other special nutrients. Blueberry has a variety of health functions, such as anti-inflammation, anti-cancer, prevention of cardiovascular disease, enhancement of eyesight, anti-aging, etc., so it has the reputation of "king of berries". [0003] Raspberry, also known as raspberry, contains a variety of nutrients, such as anthocyanins, raspberry ketones, organic acids, and a large amount of amino acids, vitamin C, vitamin E, SOD and other nutrients necessary for the human body. Cancer, anti-inflammation, inhibition of obesity, preventio...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04C12J1/08A61K36/73A61P29/00A61P35/00A61P39/06A61P3/06A61P3/10A61P9/00
CPCA61K36/45A61K36/73C12J1/04C12J1/08A61K2300/00
Inventor 孟宪军颜廷才郎宇曦张琦李冬男李新原林杨
Owner SHENYANG AGRI UNIV
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