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Preparation method of rosa roxburghii fruit vinegar

A technique for prickly pear fruit and prickly pear is applied in the field of preparation of prickly pear fruit vinegar, which can solve the problems of unstable chemical properties, easy oxidation loss, influence on taste, etc. Effect

Inactive Publication Date: 2018-03-30
沿河安发刺梨生态开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are thorn pear juice, thorn pear cans, thorn pear fruit vinegar, thorn pear tea, thorn pear jam, thorn pear fruit, thorn pear preserved fruit and other products, such as a thorn pear vinegar health drink disclosed in Chinese patent CN201610849009.9 Its preparation method and Chinese patent CN201610635710.0 disclose a kind of prickly pear health-preserving flavor fruit vinegar and its preparation process; but in the existing process, substances such as vitamin C, vitamin E, vitamin P and superoxide dismutase have different chemical properties. Stable and prone to oxidation loss, tannins, pectin, mucopolysaccharides, etc. not only affect the taste, but also produce turbidity and other adverse phenomena that affect the quality

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  • Preparation method of rosa roxburghii fruit vinegar

Examples

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Comparison scheme
Effect test

Embodiment 1

[0026] A preparation method of Rosa roxburghii vinegar, comprising the following steps:

[0027] A. Weigh qualified Rosa roxburghii and apples and wash them with clear water;

[0028] B. Appropriately crush all the above-mentioned washed raw materials, press to extract juice, or first press to prepare pure thorn pear juice, decoct to extract apple juice, and then extract the extracted pure thorn pear juice obtained by pressing and decocted apple Juice merged;

[0029] C. Add 0.001 pectinase to the mixed fruit juice for enzymolysis; the enzymolysis temperature is 30°C, and the enzymolysis time is 3h;

[0030] D. Ultra-high temperature sterilization: the mixed fruit juice after enzymolysis is sterilized by an ultra-high temperature sterilizer, the feed temperature is 120°C, and the discharge temperature is 40°C to obtain a feed liquid;

[0031] E. Alcoholic fermentation: add 0.1% dry yeast and 5% glucose to the feed liquid, stir evenly, and ferment for 10 days to obtain an alc...

Embodiment 2

[0038] A preparation method of Rosa roxburghii vinegar, comprising the following steps:

[0039] A. Weigh qualified Rosa roxburghii, hawthorn and grapes, and wash them with clear water;

[0040] B. Properly crush all the above-mentioned washed raw materials, press to extract juice, or first press to prepare pure thorn pear juice, decoct to extract the juice of hawthorn and grape, and then extract the pure thorn pear juice obtained by pressing and the decocted hawthorn , the extraction juice of grapes is merged;

[0041] C. Add 0.001% cellulase mixture to the mixed fruit juice for enzymolysis; the enzymolysis temperature is 35°C, and the enzymolysis time is 4h;

[0042] D. Ultra-high temperature sterilization: the mixed fruit juice after enzymolysis is sterilized by an ultra-high temperature sterilizer, the feed temperature is 130°C, and the discharge temperature is 50°C to obtain a feed liquid;

[0043] E. Alcoholic fermentation: add 0.5% dry yeast and 10% glucose to the fee...

Embodiment 3

[0050] A preparation method of Rosa roxburghii vinegar, comprising the following steps:

[0051] A. Take qualified Rosa roxburghii, persimmons, pears and apricots, and wash them with clear water;

[0052] B. Appropriately crush all the above-mentioned washed raw materials, squeeze to extract juice, or first squeeze to prepare pure Rosa roxburghii juice, decoct to extract the juice of persimmon, pear, apricot, and then decoct the pure Rosa roxburghii juice obtained by squeezing to obtain The extracted juices of persimmon, pear and apricot are combined;

[0053]C. Adding a mixture of 0.01% pectinase and 0.05% cellulase to the mixed fruit juice for enzymolysis; the enzymolysis temperature is 50°C, and the enzymolysis time is 4h;

[0054] D. Ultra-high temperature sterilization: the mixed fruit juice after enzymolysis is sterilized by an ultra-high temperature sterilizer, the feed temperature is 130°C, and the discharge temperature is 55°C to obtain a feed liquid;

[0055] E. Al...

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Abstract

The invention discloses a preparation method of rosa roxburghii fruit vinegar, and relates to the technical field of fruit vinegar processing. The rosa roxburghii is used as major raw materials for preparation through raw material juice extraction, enzymolysis, ultra-high-temperature sterilization, alcoholic fermentation, alcohol acid fermentation, filtering, proportioning, homogenizing, sterilization, filling and storage. The nutrition substances of the rosa roxburghii can be sufficiently remained by the method; the utilization rate of raw materials can be improved; through homogenizing, thecolor and luster of the finished product fruit vinegar is stable; the delamination sedimentation is avoided; ultrahigh temperature sterilization is performed, so that the damage to active ingredientsof the fruit vinegar beverage is reduced; the finished product fruit vinegar beverage has the effects of cancer prevention, cancer resistance, health care, disease treatment, body strengthening, agingresistance, life prolonging, immunity enhancement and the like.

Description

technical field [0001] The invention relates to the technical field of fruit vinegar processing, in particular to a preparation method of Rosa roxburghii fruit vinegar. Background technique [0002] Rosa roxburghii is a Rosaceae plant, and its fruit contains a variety of nutrients, which can be roughly divided into four categories: (1) vitamins, mainly vitamin C, vitamin B family (vitamin B 1 , B 2 , B 11 etc.), vitamin E, vitamin P (2) trace elements, mainly selenium and zinc; (3) enzymes, mainly superoxide dismutase (SOD) and peroxidase, etc.; (4) carbohydrates: Rosa roxburghii polysaccharides. Analysis and research have confirmed that 100 grams of Rosa roxburghii fresh fruit contains up to 2,500 mg of vitamin C, 2,100 active units of superoxide dismutase, and 2,900 mg of vitamin P. In addition, Rosa roxburghii fresh fruit also contains iron, selenium, zinc, carotene, protein and 14 amino acids. According to medical information, vitamin C can not only prevent and trea...

Claims

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Application Information

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IPC IPC(8): C12J1/04C12J1/02
CPCC12J1/02C12J1/04
Inventor 张和英
Owner 沿河安发刺梨生态开发有限公司
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