Mulberry fruit vinegar and preparation method thereof

A technology of fruit vinegar and mulberry, which is applied in the preparation of vinegar, pharmaceutical formulations, medical preparations containing active ingredients, etc., and can solve the problems that it is difficult to meet the diversified and individualized consumption needs of consumers, and the limited selection of varieties and tastes , achieve good economic and social benefits, enrich the variety, and reduce arteriosclerosis

Inactive Publication Date: 2017-08-04
黄海娟
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Whether it is fruit vinegar or the corresponding fruit vinegar drinks, the current product varieties and taste choices are quite limited, and it is difficult to meet the diversified and personalized consumption needs of consumers.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A kind of mulberry fruit vinegar, comprises the raw material of following weight: mulberry 100g, red bayberry 20g, lychee 20g.

[0026] Its preparation method comprises the following steps:

[0027] (1) Select mulberry, red bayberry and lychee fruits with high maturity, remove surface impurities, remove core and peel, crush and beat, add a certain amount of pectinase, and stand at room temperature for 1 hour to obtain fruit pulp, fruit pulp Filter to obtain filtrate and pomace;

[0028] (2) adding active dry yeast to the filtrate for fermentation, the weight of active dry yeast added is 0.1% of the total mass of the fruit, the fermentation temperature is 20°C, and the fermentation time is 7 days to obtain fruit wine;

[0029] (3) insert acetic acid bacteria into fruit wine and carry out acetic acid fermentation, the inoculum weight ratio of acetic acid bacteria is 0.1%, the fermentation temperature is 20 DEG C, the fermentation time is 10 days, filter to obtain the fru...

Embodiment 2

[0033] A kind of mulberry fruit vinegar, comprises the raw material of following weight: mulberry 200g, red bayberry 40g, lychee 40g.

[0034] Its preparation method comprises the following steps:

[0035] (1) Select mulberry, red bayberry and lychee fruits with high maturity, remove surface impurities, remove core and peel, crush and beat, add a certain amount of pectinase, and stand at room temperature for 3 hours to obtain fruit pulp, fruit pulp Filter to obtain filtrate and pomace;

[0036] (2) adding active dry yeast to the filtrate for fermentation, the weight of active dry yeast added is 1% of the total mass of the fruit, the fermentation temperature is 40°C, and the fermentation time is 3 days to obtain fruit wine;

[0037] (3) insert acetic acid bacteria into fruit wine and carry out acetic acid fermentation, the inoculum weight ratio of acetic acid bacteria is 1%, the fermentation temperature is 40 DEG C, the fermentation time is 3 days, filter to obtain the fruit v...

Embodiment 3

[0041] A kind of mulberry fruit vinegar, comprises the raw material of following weight: 150g of mulberry, 30g of red bayberry, 30g of litchi.

[0042] Its preparation method comprises the following steps:

[0043] (1) Select mulberry, red bayberry and lychee fruits with high maturity, remove surface impurities, remove core and peel, crush and beat, add a certain amount of pectinase, and stand at room temperature for 2 hours to obtain fruit pulp, fruit pulp Filter to obtain filtrate and pomace;

[0044] (2) adding active dry yeast to the filtrate for fermentation, the weight of active dry yeast added is 0.5% of the total mass of the fruit, the fermentation temperature is 30°C, and the fermentation time is 5 days to obtain fruit wine;

[0045] (3) insert acetic acid bacteria into fruit wine and carry out acetic acid fermentation, the inoculum weight ratio of acetic acid bacteria is 0.5%, the fermentation temperature is 30 DEG C, the fermentation time is 5 days, filter to obtai...

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PUM

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Abstract

The invention discloses mulberry fruit vinegar and a preparation method thereof. The mulberry fruit vinegar comprises, by weight, 100-200 parts of mulberry fruits and 20-40 parts of waxberries, 20-40 parts of litchis. The preparation method includes the steps: performing crushing and pulping on the mulberry fruits, the waxberries and the litchis, performing enzymolysis by adding pectolytic enzyme, filtering mixture to obtain filtering liquid and fruit residues; sequentially fermenting the filtering liquid through active dry yeast and acetic acid bacteria to prepare initial fruit vinegar products; soaking the fruit residues by the aid of honey to obtain jam; mixing the initial fruit vinegar products and the jam to obtain the mulberry fruit vinegar. The mulberry fruit vinegar is unique in taste and rich in fruit flavor, kinds of fruit vinegar products are richened, and the mulberry fruit vinegar can serve as a beverage and can also serve as a health care product, table vinegar and cooking vinegar.

Description

technical field [0001] The invention relates to the technical field of food processing methods, in particular to a mulberry fruit vinegar and a preparation method thereof. Background technique [0002] Vinegar has a long brewing history and profound food culture in my country. Vinegar is not only a condiment in people's life, but also a good health product of "medicine and food from the same source" in the past dynasties. "Compendium of Materia Medica" records: vinegar can reduce swelling, disperse water vapor, kill evil poison, and treat various medicines. Fruit vinegar is mostly directly fermented with fruit, and after proper deployment, it is made into fruit vinegar drink, which can be drunk directly. There is sweetness in the sourness, and sourness in the sweetness. It not only eliminates the sourness of pure vinegar, but also has the sweetness of fruit juice, which is very refreshing to drink. [0003] According to statistics, the per capita annual consumption of vari...

Claims

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Application Information

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IPC IPC(8): C12J1/04C12J1/08A61K36/77A61P1/14A61P9/10A61P3/06A61P7/06A61P25/00A61P3/10A61P19/06A61P29/00A61P39/00A61P17/18
CPCC12J1/04A61K36/185A61K36/605A61K36/77C12J1/08A61K2300/00
Inventor 黄海娟
Owner 黄海娟
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