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Apple vinegar

A technology of apple cider vinegar and apples, which is applied in the field of edible vinegar, can solve the problems of long processing time and high production cost of apples, and achieve the effects of simple preparation method, regulating the intestines and stomach, and promoting metabolism

Inactive Publication Date: 2016-11-09
杨洪
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Vinegar is a daily necessities. The existing vinegar is mainly single vinegar, but there are not many fruit vinegars. Apples are special products in northern Anhui, and they contain rich nutrients. Apples are mainly eaten directly or made into canned apples. Apple cider vinegar is a kind of High additional products, the existing apple cider vinegar is mainly formulated vinegar, and there are not many fermented vinegars, and the process of fermenting apples takes too long, resulting in high production costs

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A kind of apple cider vinegar, its preparation step is as follows:

[0017] 1. Wash the apples, remove the core, keep the skin and flesh, and crush them to 80-100 mesh;

[0018] 2. Mix the crushed apples with rock sugar water and yeast, and ferment in a closed container at 25-30°C for 2-4 days, then open the seal, add acetic acid bacteria, and leave to ferment at 28-35°C for 5-7 days;

[0019] 3. Filter the product in step 2, and inactivate the filtrate at 60-65°C for 8-15 minutes;

[0020] 4. The filtrate treated in step 3 is placed in a sterile room and allowed to stand at 25-30° C. for 5-20 days;

[0021] 5. Add pure water at 70-75°C to the filtrate after standing still in step 4, and mix well to obtain.

Embodiment 2

[0023] As a preference of Example 1, the rock sugar water is obtained by mixing rock sugar and water at a mass ratio of 1:30-60 and then completely dissolving them.

[0024] In the second step, the mass ratio of apples:rock sugar water:yeast is 100:400-700:4-8; the mass ratio of the added acetic acid bacteria to yeast is 1:0.5-1.

[0025] In the step five, the volume ratio of pure water to filtrate is 1-3:1.

[0026] The preparation method of the invention is simple, through natural fermentation, after anaerobic fermentation by yeast, aerobic fermentation by acetic acid bacteria, oxidizing alcohol into acetic acid, natural and mellow taste, retaining beneficial ingredients in apples, and amplifying the efficacy of apples, It has the functions of skin care and hangover, strengthening the body, regulating the stomach, promoting metabolism, anti-fatigue and supplementing vitamins. It is an excellent daily drink

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Abstract

The invention discloses apple vinegar, which is prepared by the following steps: 1, washing and coring an apple with peel and flesh reserved, and crushing the apple into 80 to 100 meshes; 2, adding water mixed with rock candies and yeasts into the crushed apple for mixing, performing fermentation for 2 to 4 days at 25 to 30 DEG C in a sealed container, unsealing the sealed container, adding acetic acid bacteria, and performing standing fermentation for 5 to 7 days at 28 to 35 DEG C; 3, filtering a product obtained in step 2, and inactivating filtrate for 8 to 15min at 60 to 65 DEG C; 4, standing the filtrate treated in step 3 for 5 to 20 days at 25 to 30 DEG C in a sterile room; 5, adding 70 to 75 DEG C purified water into the filtrate subjected to standing in step 4 for uniform mixing. A preparation method is simple; alcohol is oxidized into acetic acid by natural fermentation, so that the apple vinegar tastes natural and mellow, has the effects of protecting skin, alleviating a hangover, strengthening the physique, regulating the stomach and the intestines, promoting metabolism, resisting fatigue and supplementing vitamins, and is great daily beverage.

Description

technical field [0001] The invention relates to apple cider vinegar, which belongs to the technical field of edible vinegar. Background technique [0002] Vinegar is a daily necessities. The existing vinegar is mainly single vinegar, but there are not many fruit vinegars. Apples are special products in northern Anhui, and they contain rich nutrients. Apples are mainly eaten directly or made into canned apples. Apple cider vinegar is a kind of High additional products, the existing apple cider vinegar is mainly formulated vinegar, and there are not many fermented vinegars, and the process time of fermenting apples is too long, resulting in high production costs. Contents of the invention [0003] In order to overcome the deficiencies in the prior art, the invention provides an apple cider vinegar with a novel brewing process which is different from the existing prepared vinegar. [0004] For achieving the above object, the technical solution adopted in the present inventio...

Claims

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Application Information

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IPC IPC(8): C12J1/04
CPCC12J1/04
Inventor 杨洪
Owner 杨洪
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