Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

A kind of multi-strain brewing citrus type balsamic vinegar based on tangerine concentrated juice and its preparation method

A tangerine-type and concentrated juice technology is applied in the field of multi-strain brewing of citrus-type balsamic ester vinegar and its preparation, which can solve the problems of unreported process, lack of high-end vinegar products, and single type and form.

Active Publication Date: 2021-03-19
HUBEI TULAOHAN FLAVORING FOOD
View PDF9 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although there are abundant vinegar products, the types and forms are single, the ester flavor is insufficient, the added value is not high, and there is a lack of high-end vinegar products
[0003] By searching the existing technologies at home and abroad, it is found that there is no report on the technology of preparing balsamic vinegar using concentrated tangerine juice as the only substrate, using a variety of microorganisms and combining the post-ripening process of wooden barrels

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • A kind of multi-strain brewing citrus type balsamic vinegar based on tangerine concentrated juice and its preparation method
  • A kind of multi-strain brewing citrus type balsamic vinegar based on tangerine concentrated juice and its preparation method
  • A kind of multi-strain brewing citrus type balsamic vinegar based on tangerine concentrated juice and its preparation method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] (1) Preparation of tangerine juice: fresh tangerines without rot and pests, washed, peeled, and cut into volumes not exceeding 0.5cm 3 Small pieces of tangerines are pressed to obtain tangerine juice, which is used as a fermentation material;

[0030] (2) Fermentation: Tangerine juice is packed into a fermenter, and inoculated with 1% (V / V) Saccharomyces cerevisiae and 1% (V / V) Acetobacter aceticum, and the total number of colonies inoculated is 5 × 10 4 CFU / mL. Place the inoculated tangerine juice at 30°C for static fermentation for 7 days to complete the sugar-alcohol conversion and alkyd-acid conversion process;

[0031] (3) After the fermentation is completed, detect the content of density, total acid, total ester, ethanol, acetoin and tetramethylpyrazine, and comprehensively evaluate the product according to evaluation and analysis indicators such as viscosity, acidity, sweetness and bitterness, The results are shown in Table 1 and Table 2.

Embodiment 2

[0033] (1) Preparation of concentrated tangerine juice: fresh tangerines without rot and pests, washed, peeled, and cut into volumes not exceeding 0.5cm 3 Squeeze small pieces of tangerine juice to obtain tangerine juice, then heat to 90°C for evaporation and concentration, and keep stirring during this period, stop heating after the volume is concentrated to one-third of the original volume, and cool to room temperature;

[0034] (2) Fermentation: Put the tangerine concentrated juice into the fermenter, and inoculate 1% (V / V) Saccharomyces cerevisiae and 1% (V / V) Acetobacter aceticum, and the total number of colonies inoculated is 7×10 4 CFU / mL. Place the inoculated tangerine concentrated juice at 30°C for 9 days to ferment for 9 days to complete the process of sugar-alcohol conversion and alkyd-acid conversion;

[0035] (3) After the fermentation is completed, detect the content of density, total acid, total ester, ethanol, acetoin and tetramethylpyrazine, and comprehensive...

Embodiment 3

[0037] (1) Preparation of concentrated tangerine juice: fresh tangerines without rot and pests, washed, peeled, and cut into volumes not exceeding 0.5cm 3 Squeeze small pieces of tangerine juice to obtain tangerine juice, then heat to 80°C for evaporation and concentration, and keep stirring during the period, stop heating after the volume is concentrated to one-third of the original volume, and cool to room temperature;

[0038] (2) Pre-fermentation: the concentrated tangerine juice is packed into oak barrels, and the mixed seed liquid of microorganisms such as yeast and Acetobacter acetobacter is inoculated, the total volume of the mixed seed liquid inoculated is 1% of the volume of the concentrated tangerine juice, and the total The number of colonies is 1×10 5 CFU / mL, wherein the cell number ratio of yeast: Acetobacter aceti is 1:1, and the cell number ratio of Saccharomyces cerevisiae: Luxie: Torulopsis globosa is 2:1:2. Place the inoculated tangerine concentrated juice ...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention belongs to the technical field of food fermentation engineering, and particularly relates to multi-strain brewed citrus-type aromatic ester vinegar based on concentrated tangerine juiceand a preparation method of the multi-strain brewed citrus-type aromatic ester vinegar. According to the multi-strain brewed citrus-type aromatic ester vinegar based on the concentrated tangerine juice, the concentrated tangerine juice is taken as a raw material; microbes are inoculated in the concentrated tangerine juice; alcohol and acetic acid synchronous multi-strain coupling fermenting is performed in a wood barrel, and then after-ripening fermenting is performed among wood barrels of different materials. The aromatic ester vinegar prepared by the preparation method takes the concentratedtangerine juice as the only raw material without adding any other auxiliary material. The concentrated tangerine juice has the advantages that sufficient sugar source is provided for microbial growthand alcoholic fermentation, the utilization rate of the raw material is also improved, and meanwhile, bioactive substances of citrus are enriched.

Description

technical field [0001] The invention relates to the technical field of food fermentation engineering, in particular to a multi-strain brewed citrus-type balsamic vinegar based on tangerine concentrated juice and a preparation method thereof. Background technique [0002] Vinegar is a traditional condiment in various Chinese cuisines, and the history of making vinegar is at least three thousand years. Vinegar has the effects of increasing appetite, promoting digestion, lowering blood pressure and blood fat, and softening blood vessels. The principle of traditional vinegar brewing is to convert the starch in the grain into sugar through the steps of cooking, gelatinization, liquefaction and saccharification through solid-state fermentation, and then use yeast to ferment to produce ethanol, and then oxidize the ethanol to produce acetic acid under the action of acetic acid bacteria . The traditional solid-state brewing methods and steps of vinegar have regional characteristic...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Patents(China)
IPC IPC(8): C12J1/04C12R1/865C12R1/645C12R1/07C12R1/02
CPCC12J1/04
Inventor 付彩霞李欣李军鹏陈世贵徐宁余红波邹涛王应喜
Owner HUBEI TULAOHAN FLAVORING FOOD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com