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Method for brewing fruit vinegar of Phyllanthus emblica

A technology of emblica and fruit vinegar, applied in the direction of microorganism-based methods, vinegar preparation, biochemical equipment and methods, etc., can solve the problems of less types of emblical processed products, loss of V.c, and more tannins in emblical pulp, etc. To achieve the effect of enriching product types, avoiding throat discomfort and long storage period

Inactive Publication Date: 2017-11-24
靖西市金峰贸易有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The development and utilization of emblica fruit juice has been carried out in China for many years. However, due to the high tannin content in the fruit juice, precipitation is easy to occur during the storage process; if it is not processed properly, it will easily lead to a large loss of V.c. put into production
Moreover, the emblica pulp has too much tannin, and the produced emblica products tend to have astringent taste, resulting in fewer types of emblical processed products, and there is a defect that the types of emblical products are not rich

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] The technical problem to be solved by the present invention adopts the following technical solutions to realize:

[0024] A brewing method of emblica vinegar, comprising the steps of:

[0025] 1) Raw material processing: take fresh, non-rotten and mildewed emblica, wash it, remove the core, take 5 parts of emblica, and beat it to obtain a slurry of emblica, directly beat it after cleaning, reducing the loss of nutrients;

[0026] 2) Ultraviolet sterilization: Sterilize the emblica slurry by an ultraviolet sterilizer, the ultraviolet wavelength is 200nm, and the sterilization time is 30 minutes. Ultraviolet rays can quickly kill the colonies in the liquid and reduce the impact on the nutrients in the slurry. physical damage;

[0027] 3) Boil sugar: add 8 parts of distilled water to the pot, boil the distilled water, add 2 parts of brown sugar, 1 part of maltose, 0.5 parts of reeled silk flowers, and 3 parts of coriander root to boil the sugar, and keep stirring during t...

Embodiment 2

[0038] A brewing method of emblica vinegar, comprising the steps of:

[0039] 1) Raw material processing: take fresh, non-rotten and mildewed emblica, wash it, remove the core, take 7 parts of emblica and beat it to obtain a slurry of emblica, and directly beat it after cleaning to reduce the loss of nutrients;

[0040] 2) Ultraviolet sterilization: Sterilize the emblica slurry by an ultraviolet sterilizer, the ultraviolet wavelength is 300nm, and the sterilization time is 30 minutes. Ultraviolet rays can quickly kill the colonies in the liquid and reduce the impact on the nutrients in the slurry. physical damage;

[0041] 3) Boil sugar: add 9 parts of distilled water to the pot, boil the distilled water, add 3 parts of brown sugar, 2 parts of maltose, 1 part of reeled silk flower, and 4 parts of coriander root to boil the sugar, and keep stirring during the sugar cooking process. Boil until saccharification, add 0.2 parts of vinegar, turn to slow fire, stir and simmer until ...

Embodiment 3

[0052] A brewing method of emblica vinegar, comprising the steps of:

[0053] 1) Raw material processing: take fresh, non-rotten and mildewed emblica, wash it, remove the core, take 10 parts of emblica and beat it to obtain a slurry of emblica, and directly beat it after cleaning to reduce the loss of nutrients;

[0054] 2) Ultraviolet sterilization: Sterilize the emblica slurry by an ultraviolet sterilizer, the ultraviolet wavelength is 450nm, and the sterilization time is 30 minutes. Ultraviolet rays can quickly kill the colonies in the liquid and reduce the impact on the nutrients in the slurry. physical damage;

[0055] 3) Boil sugar: add 8-10 parts of distilled water to the pot, boil the distilled water, put 4 parts of brown sugar, 3 parts of maltose, 2 parts of reeling flowers, and 6 parts of coriander root to boil the sugar. Stir and simmer until saccharification, add 0.2 parts of vinegar, turn to slow fire, stir and simmer until the sugar water is gelatinous, and the su...

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Abstract

The invention relates to field of fruit vinegar processing, and more specifically relates to a method for brewing fruit vinegar of Phyllanthus emblica. The method for brewing fruit vinegar of Phyllanthus emblica comprises the following steps: treatment of raw materials, disinfection with ultraviolet ray, boiling into sugar, alcoholic fermentation, acetic fermentation, filtration with a cellulose acetate membrane, sterilization with ultraviolet ray, and seasoning. The method enriches kinds of products of Phyllanthus emblica, and a method for brewing fruit vinegar of Phyllanthus emblica with abundant nutrition, eating convenience, and long preservation period is provided. The materials are boiled into sugar, mixed fermentation of a prepared sugar solution and pulp liquid of Phyllanthus emblica is carried out, fruit vinegar of Phyllanthus emblica with unique local flavor is prepared, fruit juice of Synsepalum dulcificum is added for seasoning, so that mouthfeel of fruit vinegar of Phyllanthus emblica is more fragrant and sweeter, and softer, and the case of throat discomfort due to eating of fruit vinegar of Phyllanthus emblica is avoided.

Description

【Technical field】 [0001] The invention relates to the field of fruit vinegar processing, in particular to a brewing method of emblica fruit vinegar. 【Background technique】 [0002] Emlical belongs to Euphorbiaceae Phyllanthus genus deciduous small trees or shrubs, plant height 1-3m, fruit spherical, flat spherical, pear-shaped, etc., mature in October-November, can be eaten raw or processed. The dried fruit is round or irregularly round, slightly six-lobed, about 2 cm in diameter; the surface is brown, rough and uneven, with small verrucous protrusions, and there are traces of dotted fruit stalks at the base. The quality is solid, not easy to break, and the inside is yellow-white after being broken; the seeds are small. Slight gas, sweet and astringent taste. It is better to be dry, plump, without fruit stem and mixed with leaves. [0003] Phyllanthus emblica is native to India, Sri Lanka, Pakistan, the Philippines, Thailand and China, and has been introduced to South Afr...

Claims

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Application Information

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IPC IPC(8): C12J1/04C12J1/08C12R1/865
CPCC12J1/04C12J1/08
Inventor 陆徳金
Owner 靖西市金峰贸易有限公司
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