Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

A kind of Rosa roxburghii health-preserving flavor fruit vinegar and its preparation process

A technology of roxburghii and fruit vinegar, which is applied in the field of roxburghii health-preserving flavored fruit vinegar and its preparation, which can solve the problems of loss of functional components, single flavor of roxburghii fruit vinegar, and difficulty in developing and utilizing Zheergen products, so as to achieve rich flavor and suppress The effect of growth and reproduction

Active Publication Date: 2020-07-10
贵州赛斯刺梨大健康产业有限公司
View PDF4 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] The purpose of the present invention is to provide a Rosa roxburghii health-preserving flavor fruit vinegar and its preparation process, which solves the problems of single flavor and large loss of functional components in the Rosa roxburghii fruit vinegar fermented by traditional methods, and at the same time solves the problem of development and utilization of Zheergen products.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • A kind of Rosa roxburghii health-preserving flavor fruit vinegar and its preparation process
  • A kind of Rosa roxburghii health-preserving flavor fruit vinegar and its preparation process
  • A kind of Rosa roxburghii health-preserving flavor fruit vinegar and its preparation process

Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0029] The preparation technology of above-mentioned a kind of Rosa roxburghii health-preserving flavor fruit vinegar is prepared according to the following steps:

[0030] A. Koji and yeast fermentation stage:

[0031] High temperature koji fermentation steps:

[0032] After the prickly pear and Zheer root are washed, use a high-speed beater, according to the formula 20-30 parts of fresh prickly pear fruit, 1-5 parts of Zheer root, and 60-80 parts of pure water to make a thorn pear pulp; After the slurry is weighed, add white sugar according to 5-10% of its weight, and add high-temperature distiller's yeast according to 0.1-0.5% of its weight; put it into a fermenter and stir evenly before sealing and fermenting, the fermentation temperature is 40-50°C, and the fermentation time is 3-5 days;

[0033] Low temperature yeast koji fermentation steps:

[0034] Rosa roxburghii pulp is sealed and fermented in a fermenter at a fermentation temperature of 40-50°C for 3-5 days; it i...

Embodiment 1

[0041] Get 20kg of fresh fruit of Rosa roxburghii, 1kg of Zheer root, wash the thorn pear and Zheer root, add to 60kg of pure water, beat with a high-speed beater to make Rosa roxburghii pulp, add 4.05kg of sugar, 0.081kg of high-temperature distiller's yeast, pack After stirring evenly in the fermenter, seal and ferment, adjust the fermentation temperature to 40°C, and the fermentation time is 5 days; the prickly pear pulp is sealed and fermented in a fermenter with a fermentation temperature of 40°C for 5 days; transfer it to a low-temperature yeast fermenter , add low-temperature yeast koji according to its weight of 0.081kg; stir evenly and then seal and ferment, the fermentation temperature is 20°C, and the fermentation time is 8 days. 0.1% of the weight is added into activated acetic acid bacteria, subpackaged to clay jars for fermentation, the mouth of the clay jars is sealed with gauze to facilitate air circulation, the temperature in the fermentation room is kept at 25°C...

Embodiment 2

[0043] Get 25kg of fresh fruit of Rosa roxburghii and 2kg of Zheer root. After washing the Rosa roxburghii and Zheer root, add them to 75kg of pure water, use a high-speed beater to make a thorn pear pulp, add 8.16kg of sugar, and 0.306kg of high-temperature distiller's yeast. Stir evenly in the fermenter and seal it for fermentation, adjust the fermentation temperature to 45°C, and ferment for 4 days; seal the prickly pear pulp in a fermenter with a fermentation temperature of 45°C for 4 days; transfer it to a low-temperature yeast fermenter , add low-temperature yeast koji according to its weight of 0.306kg; seal fermentation after stirring evenly, the fermentation temperature is 25°C, and the fermentation time is 6 days. 0.3% of the weight is added into the activated acetic acid bacteria, subpackaged to the clay jar for fermentation, the mouth of the clay jar is sealed with gauze to facilitate air circulation, the temperature in the fermentation room is kept at 27°C, and the...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses health preserving roxburgh rose flavor fruit vinegar and a preparation process thereof. The health preserving roxburgh rose flavor fruit vinegar comprises, by weight, 20-30 parts of roxburgh rose fresh fruits, 1-5 parts of heartleaf houttuynia herbs, 5-10 parts of white sugar and 60-80 parts of purified water. High-temperature raw starters and yeasts are co-fermented to prepare roxburgh rose fruit wine, the roxburgh rose fruit wine is secondarily fermented by acetic bacteria to prepare the roxburgh rose fruit vinegar, and the heartleaf houttuynia herbs serving as medicinal and edible plants with antibacterial effects and Guizhou features are added into a fruit wine fermentation link. Original fruit aroma of roxburgh roses is preserved, and the flavor of the fruit vinegar is enriched by parts of aroma-producing starters in the high-temperature raw starters. As the houttuynia cordata (heartleaf houttuynia herbs) serving as the medicinal and edible plants are added into the fruit wine fermentation link, growth of mixed bacteria in the fermentation process is inhibited, beneficial functional components are added to the fruit vinegar, the flavor of the roxburgh roses is retained, flavor substances, nutrient components and functional components are enriched, and the functions of improving gastrointestinal functions, regulating immunity and resisting radiation are enhanced. The fruit vinegar is unique in flavor, remarkable in health care effect and mature in production process, facilitates industrial production and has a wide market prospect.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a roxburghii health-preserving flavor fruit vinegar and a preparation process thereof. Background technique [0002] Rosa roxburghii belongs to Guizhou's characteristic wild fruit resources. Its medicinal value is very high. Its flowers, leaves, fruits and seeds can be used as medicine. Rosa roxburghii is rich in superoxide dismutase (SOD for short). SOD is an internationally recognized active substance with anti-aging and anti-cancer effects. It also has anti-virus and anti-radiation effects. The fruit is rich in sugar, vitamins, carotene, organic acids, more than 20 kinds of amino acids, more than 10 kinds of trace elements beneficial to the human body, and superoxide dismutase. Especially the vitamin C content is extremely high, which is the highest among the current fruits, with a content of 841.58-3541.13 mg per 100 grams of fresh fruit, and has the reputation of ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Patents(China)
IPC IPC(8): C12J1/04A23F3/14A23F3/34
CPCA23F3/14A23F3/34C12J1/04
Inventor 杨小生王瑜李立郎李齐激杨娟杨艳彭梅
Owner 贵州赛斯刺梨大健康产业有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products