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Fermented green plum vinegar and preparation process thereof

A production process, green plum vinegar technology, applied in the field of fermented green plum vinegar and its production process, can solve the problems of being unsuitable for the growth and reproduction of Saccharomyces cerevisiae, lack of flavor of fermented vinegar, loss of green plum, etc., and achieve a plump and elegant flavor suitable for industrial production , Improve the refreshing effect

Inactive Publication Date: 2017-05-31
达州市好汉子酒业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Greengage vinegar produced by these methods, the former process will lose part of the functional components of greengage organic acids and polyphenols; the second process lacks the natural flavor of fermented vinegar; It is not suitable for the growth and reproduction of any Saccharomyces cerevisiae, which is limited by the basic principles of modern yeast biology
Therefore, the latter experimental process is not credible at all, and no company will apply this process to mass production.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0052] A kind of fermented green plum vinegar, its key technology is to adopt following steps to make:

[0053] 1) Pick 8-9 minutes mature greengage fruit, store in a natural temperature box in a clean room for 3 days to remove greening;

[0054]2) The green plum fruit has a maturity of 95%, rinsed with clean tap water; the scraper elevator is sent to the conveyor belt, and the rotten fruit and the raw fruit are sorted out; the qualified fruit is input into the denucleating beater for beating and removing the core, and at the same time, 0.2g of fruit weight is added dropwise / ㎏D-different V C , D-iso V C Dissolve and add in distilled water;

[0055] 3) Separating the fruit pulp with a screw extractor is green plum juice and green plum pomace;

[0056] 4) Preparation of soybean milk enzymatic juice:

[0057] ① Soak beans to remove bitterness

[0058] Soak soybeans in clean water for 2 hours and drain (30% weight gain of soybeans), replace with alkaline water adjusted to pH...

Embodiment 2

[0089] A kind of fermented green plum vinegar, its key technology is to adopt following steps to make:

[0090] 1) Pick 8-9 minutes mature greengage fruit, store in a natural temperature box in a clean room for 7 days to remove greening;

[0091] 2) The green plum fruit has a maturity of 95%, rinsed with clean tap water; the scraper elevator is sent to the conveyor belt, and the rotten fruit and the raw fruit are sorted out; the qualified fruit is input into the denucleating beater for beating and removing the core, and at the same time, 0.2g of fruit weight is added dropwise / ㎏D-different V C , D-iso V C Dissolve and add in distilled water;

[0092] 3) Separating the fruit pulp with a screw extractor is green plum juice and green plum pomace;

[0093] 4) Preparation of soybean milk enzymatic juice:

[0094] ① Soak beans to remove bitterness

[0095] Soak soybeans in clean water for 3 hours and drain (soybean weight gain 40%), replace with alkaline water adjusted to pH 9....

Embodiment 3

[0126] A kind of fermented green plum vinegar, its key technology is to adopt following steps to make:

[0127] 1) Pick 8-9 minutes mature greengage fruit, store in a natural temperature box in a clean room for 5 days to remove greening;

[0128] 2) The green plum fruit has a maturity of 95%, rinsed with clean tap water; the scraper elevator is sent to the conveyor belt, and the rotten fruit and the raw fruit are sorted out; the qualified fruit is input into the denucleating beater for beating and removing the core, and at the same time, 0.2g of fruit weight is added dropwise / ㎏D-different V C , D-iso V C Dissolve and add in distilled water;

[0129] 3) Separating the fruit pulp with a screw extractor is green plum juice and green plum pomace;

[0130] 4) Preparation of soybean milk enzymatic juice:

[0131] ① Soak beans to remove bitterness

[0132] Soak soybeans in clean water for 2.5 hours, then drain (soybean weight gain is about 35%), replace with alkaline water adju...

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Abstract

The invention relates to a fermented green plum vinegar and a preparation process thereof and belongs to a table vinegar and a brewing method thereof. The method comprises the following steps: mixing soybean milk subjected to enzymolysis with green plum juice; separating juice from residue after squeezing the green plum into juice; performing wine fermentation and then mixing for fermenting vinegar. The invention has the beneficial effects that the beneficial ingredients and fresh fruity flavor of the green plum juice can be completely maintained in the green plum vinegar product, the bean amino acid component is added and the flavor of the fermented green plum vinegar is more full and elegant.

Description

[0001] Technical field: [0002] A fermented green plum vinegar and its production process belong to table vinegar and its brewing method. [0003] Background technique: [0004] my country has a long history of brewing vinegar, and the more typical ones include rice vinegar from the south of the Yangtze River, sorghum vinegar from the north, bad vinegar and bran vinegar. The scope of vinegar raw materials has been continuously expanded, especially since the 1970s, microbial knowledge has been popularized in brewing companies, and the vinegar industry has achieved fruitful results, such as Sichuan citrus fruit vinegar, Korean vinegar drinks, especially Japanese seaweed vinegar, crude medicine More than 100 kinds of health vinegars such as vinegar and albumin vinegar have been listed successively. With the improvement of people's material living standards, higher requirements are put forward for the quality of vinegar. People are not only limited to the role of vinegar in regul...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04
CPCC12J1/04
Inventor 毛怀彬李晓锋黄武晶张玉梅蒋合富
Owner 达州市好汉子酒业有限公司
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