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Making technology of phoenix dactylifera-crab apple vinegar

A technology of date palm paste and technology, which is applied in the preparation of vinegar, medical preparations containing active ingredients, plant raw materials, etc., can solve the problems that have not been seen, and achieve the effect of rich nutrition and high quality

Inactive Publication Date: 2016-09-21
柴华
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, in addition to being eaten fresh because of their rich nutrients, dates and sagoes are also processed into wine, beverages and other products. product

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A kind of brewing technology of palm fruit vinegar, is characterized in that, described brewing technology adopts the following steps:

[0019] A. Raw material processing: take fresh, non-rotten and mildew-free dates, sago, red plums, prickly pears, and currants as raw materials, wash and remove impurities, take 10kg of dates, 7kg of sago, 3kg of red plums, 2kg of thorn bubbles and 1kg of gooseberries are mixed and cut into pieces to obtain mixed raw materials. Adding 8kg of concentration to the mixed raw materials is a 76% hawthorn juice solution, stirring evenly, and beating to obtain a raw material slurry;

[0020] B. Sterilization and enzymatic hydrolysis: 20kg of raw material slurry is sterilized by an ultra-high temperature sterilizer, the feed temperature is 127°C, and the discharge temperature is 45°C. After sterilization, 0.4kg of pectinase and 0.3kg of pectinase are added to the raw material slurry. Cellulase, 0.1kg protease, the enzymolysis temperature is con...

Embodiment 2

[0028] A kind of brewing technology of palm fruit vinegar, is characterized in that, described brewing technology adopts the following steps:

[0029] A. Raw material processing: take fresh, non-rotten and mildew-free dates, sea buckthorn, sage fruit and guava as raw materials, wash and remove impurities, take 10kg of dates, 6kg of sago, 3kg of seabuckthorn, 2kg The guava fruit without guava of 2kg is mixed and diced to obtain a mixed raw material. Adding 6kg concentration to the mixed raw material is a 7% selenium-enriched aqueous solution, stirs and beats to obtain a raw material slurry;

[0030] B. Sterilization and enzymatic hydrolysis: 20kg of raw material slurry is sterilized by an ultra-high temperature sterilizer, the feed temperature is 129°C, and the discharge temperature is 48°C. After sterilization, 0.5kg of pectinase and 0.36kg of pectinase are added to the raw material slurry. Cellulase, 0.18kg protease, the enzymolysis temperature is controlled at 49°C, and the ...

Embodiment 3

[0038] A kind of brewing technology of palm fruit vinegar, is characterized in that, described brewing technology adopts the following steps:

[0039] A. Raw material processing: take fresh, non-rotten and mildew-free dates, sago, mountain apricot, golden pearl fruit, scorpion, and lantern fruit as raw materials, wash and remove impurities, take 14kg of date palms, 6kg of sago, The apricot of 3kg, the golden pearl fruit of 2kg, the fruit of 2kg, and the 1kg lantern fruit are mixed and cut into pieces to make a mixed raw material, and adding 7kg concentration to the mixed raw material is 5% sodium ascorbate solution, 3kg Polygonatum odoratum juice , 2kg of thorn bubble juice, 1kg of blue indigo juice, beating after stirring evenly to obtain raw material slurry;

[0040]B. Sterilized enzymatic hydrolysis: 20kg of raw material slurry is sterilized by an ultra-high temperature sterilizer, the feed temperature is 129°C, and the discharge temperature is 42°C. After sterilization, 0....

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PUM

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Abstract

The invention provides a making technology of phoenix dactylifera-crab apple vinegar. The phoenix dactylifera-crab apple vinegar is made by taking fresh and ripe phoenix dactylifera and crab apples as main raw materials through the steps of raw material processing, sterilizing, enzymolysis, sugar adding, low-temperature alcoholic fermenting, acetic fermenting, filtering, homogenizing, sterilizing, canning and the like. The phoenix dactylifera-crab apple vinegar made through the method is superior to table vinegar made by taking grains as raw materials on the nutritive value, the intrinsic components, the mouthfeel and the like, keeps the original flavor of the phoenix dactylifera and the crab apples, is sour, sweet and tasty, high in quality and rich in nutrition, increases the nutritive value and the economic value of the phoenix dactylifera and the crab apples, enriches the product varieties of the phoenix dactylifera and the crab apples and has the effects of promoting digestion and eliminating phlegm, strengthening the middle warmer and benefiting vital energy, relieving a cough, tonifying deficiency, relieving summer-heat and restlessness and reducing phlegm and resolving masses.

Description

technical field [0001] The invention relates to a brewing process of fruit vinegar, in particular to a brewing process of date palm fruit vinegar. Background technique [0002] Jujube: also known as Xianzao, Panzao, Jujube, etc., is the fruit of the tree-like plant Jujube in the family Palmaceae. Sweet in taste, warm in nature, non-toxic. Dates contain protein, fat, polysaccharides, glucose, fructose, sucrose, amino acids, carotenoids, and a small amount of vitamin B1, vitamin B2, and vitamin C. It has the effects of eliminating food and phlegm, invigorating the middle and replenishing qi, antitussive and tonifying deficiency. [0003] Shaguo, also known as Wenlinguo, Huahongguo, etc., is the fruit of the small deciduous tree Huahong in the Rosaceae apple genus. "Southern Yunnan Materia Medica" records: "Treat all cold-accumulated lumps, lack of Qi, malaria-like, non-malaria, All wind, phlegm and Qi stagnation." According to the measurement: every 100g of sand fruit conta...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04A61K36/889A61P11/10A61P11/14
CPCC12J1/04A61K36/185A61K36/73A61K36/736A61K36/889A61K2300/00
Inventor 柴华王卫华
Owner 柴华
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