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Making method of apricot vinegar

The technology of apricot vinegar and apricot juice is applied in the field of preparation of apricot vinegar, which can solve the problems of lack of flavor, lack of good effect, single type, etc., and achieve the effect of convenient operation, nutritional value retention and natural color

Inactive Publication Date: 2018-03-09
尤玉民
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, there are many kinds of vinegar used as seasoning, including rice vinegar, white vinegar, mature vinegar, etc. Most of them use grain as raw material. Less than good effect, there is a big lack of flavor

Method used

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Embodiment Construction

[0011] The present invention will be further described below in conjunction with embodiment.

[0012] A kind of preparation method of apricot vinegar is specifically:

[0013] Apricot vinegar takes raw apricot vinegar, concentrated apricot juice, drinking water, potassium sorbate, and xylitol as raw materials. The weight ratio of the raw materials is as follows: 28% to 32% of raw apricot vinegar, 42% to 48% of concentrated apricot juice %, drinking water 15% to 25%, potassium sorbate 1% to 5%, xylitol 1% to 3%;

[0014] The method is as follows: (1) Making raw apricot vinegar: clean the high-quality apricots without rot and insects and squeeze the juice; then separate the juice from the pulp, and add pectinase to the juice for liquefaction; If it is bitter, then add a compound clarifier and let it stand for clarification, adjust the acid-sugar ratio after removing the slag; carry out alcoholic fermentation and acetic acid fermentation successively, and then age at room temper...

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PUM

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Abstract

A preparation method of apricot vinegar is as follows: (1) making raw apricot vinegar: cleaning high-quality apricots without rot and insects and squeezing the juice; then separating the juice from the pulp, and adding pectinase to the juice for liquefaction Debittering with debittering enzyme, then adding compound clarifying agent to stand for clarification, adjusting acid-sugar ratio after slag discharge; successively carrying out alcoholic fermentation and acetic acid fermentation, and then aging at room temperature; using freeze filtration to remove bacteria and other impurities, that is into raw apricot vinegar; (2) ingredients: the raw apricot vinegar, concentrated apricot juice, drinking water, potassium sorbate, aspartame, and xylitol are weighed according to the above parts by weight, and added to the container in turn to form a mixture liquid; (3) homogenization: (4) filtration.

Description

technical field [0001] The invention relates to a preparation method of edible vinegar, in particular to a preparation method of apricot vinegar. Background technique [0002] At present, there are many kinds of vinegar used as seasoning, including rice vinegar, white vinegar, mature vinegar, etc. Most of them use grain as raw material. Less than a good effect, there is a big lack of flavor. Contents of the invention [0003] The object of the present invention is to provide a preparation method of apricot vinegar, which maximizes the nutritional value of the apricot, has a simple process, is convenient to operate, retains the unique flavor of the apricot, has natural color, high purity and good quality. [0004] Implementing the technical scheme of the present invention is, a kind of preparation method of apricot vinegar: [0005] The apricot vinegar uses apricot raw vinegar, concentrated apricot juice, drinking water, potassium sorbate, and xylitol as raw materials. Th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/08C12J1/04
CPCC12J1/08C12J1/04
Inventor 尤玉民
Owner 尤玉民
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