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Pearl plum fruit vinegar and preparation method thereof

A technology of pearls and apples, applied in the field of pearl plum fruit vinegar and its preparation, to achieve the effect of protecting eyes

Inactive Publication Date: 2016-10-26
韦志春
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, with the improvement of people's living standards, there are more pursuits for the health benefits of vinegar, and the vinegar sold in the market can no longer meet people's needs.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Pearl plum fruit vinegar is prepared from the following raw materials in parts by weight:

[0030] 30 parts of pearl plum, 6 parts of apple, 4 parts of grape seed, 6 parts of honey, 2 parts of corn flour, 15 parts of glutinous rice, 12 parts of rock sugar.

[0031] The preparation method of above-mentioned pearl plum fruit vinegar comprises the steps:

[0032] 1) Pretreatment: Soak pearl plums and apples in water with corn flour for 5 minutes for the first time, wash them with water for the second and third times, remove the cores of the cleaned pearl plums and cut them into pieces, peel and remove the cores from the apples , cut into pieces, then add sugar and stir to saccharify pearl plum pulp and apple pulp, and mechanically crush grape seeds into powder;

[0033] 2) Enzyme treatment: Add water to the saccharified fruit pieces at a ratio of 1:3 according to the total weight, then add 0.04% cellulase and 0.06% pectinase accounting for the total weight of the fruit pi...

Embodiment 2

[0043] Pearl plum fruit vinegar is prepared from the following raw materials in parts by weight:

[0044] 35 parts of pearl plum, 8 parts of apple, 5 parts of grape seed, 8 parts of honey, 3 parts of corn flour, 20 parts of glutinous rice, 14 parts of white sugar.

[0045] The preparation method of above-mentioned pearl plum fruit vinegar comprises the steps:

[0046] 1) Pretreatment: Soak pearl plums and apples in water with corn flour for 8 minutes for the first time, wash them with water for the second and third times, remove the cores of cleaned pearl plums and cut them into pieces, peel and remove the cores of apples , cut into pieces, then add sugar and stir to saccharify pearl plum pulp and apple pulp, and mechanically crush grape seeds into powder;

[0047] 2) Enzyme treatment: Add water to the saccharified fruit pieces at a ratio of 1:3 according to the total weight, then add 0.04% cellulase and 0.06% pectinase accounting for the total weight of the fruit pieces, sti...

Embodiment 3

[0057] Pearl plum fruit vinegar is prepared from the following raw materials in parts by weight:

[0058] 40 parts of pearl plum, 10 parts of apple, 6 parts of grape seed, 10 parts of honey, 4 parts of corn flour, 25 parts of glutinous rice, 16 parts of rock sugar.

[0059] The preparation method of above-mentioned pearl plum fruit vinegar comprises the steps:

[0060] 1) Pretreatment: Soak pearl plums and apples in water with corn flour for 10 minutes for the first time, wash them with water for the second and third times, remove the cores of the cleaned pearl plums and cut them into pieces, peel and remove the cores from the apples , cut into pieces, then add sugar and stir to saccharify pearl plum pulp and apple pulp, and mechanically crush grape seeds into powder;

[0061] 2) Enzyme treatment: Add water to the saccharified fruit pieces at a ratio of 1:4 according to the total weight, then add 0.05% cellulase and 0.07% pectinase accounting for the total weight of the fruit...

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PUM

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Abstract

The invention discloses pearl plum fruit vinegar and a preparation method thereof, wherein the pearl plum fruit vinegar is prepared from pearl plum, apple, grape seeds, honey, corn flour, glutinous rice and sugar as raw materials; the pearl plum fruit vinegar is simple in preparation method, and not only tastes delicious but also is rich in nutrition; after people eat the vinegar, the vinegar can effectively reduce cholesterol, and has the multiple health efficacies of tonifying brain, nourishing blood, calming spirit, making sleeping peaceful, clearing liver-heat, removing heat, maintaining beauty, keeping young, helping produce saliva and slake thirst, inducing diuresis to alleviate edema and the like. The fermentation time and temperature are strictly controlled in the preparation process, so that the raw materials can be fully fermented in an optimal environment, so as to maximize utilization of the raw materials and avoid waste.

Description

technical field [0001] The invention relates to the technical field of food, in particular to pearl plum fruit vinegar and a preparation method thereof. technical background [0002] The pH value of vinegar (the value of the acidity and alkalinity of the solution) is 1.5-2.0, which is very close to the pH value of 1.3-1.8 of human stomach acid, and it has the function of regulating the stomach. The sour taste of vinegar can accelerate the secretion of saliva and speed up digestion. Acetic acid and citric acid can penetrate food and have strong bactericidal ability. Studies have shown that vinegar contains high amino acids, which can help inhibit human aging and prevent various senile diseases. Washing your face or taking a bath with vinegar-added water can soften the skin and enhance its vitality. But along with the improvement of people's living standard, more pursuits have been made to the health care efficacy of vinegar, and the vinegar sold on the market can no longer...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04
CPCC12J1/04
Inventor 韦志春
Owner 韦志春
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