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Preparation method of apple cider vinegar

A technology of apple cider vinegar and filtrate, applied in the field of food processing, can solve the problems of prominent sour taste, high volatile acid content, poor taste, etc., and achieve the effects of reducing irritating taste, high nutritional content and excellent taste

Inactive Publication Date: 2018-04-13
常州三伊化工有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The technical problem to be solved by the present invention is to provide a method for preparing apple cider vinegar in view of the problems that the existing apple cider vinegar has high volatile acid content, single component, prominent sour taste, and poor taste.

Method used

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Examples

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Effect test

preparation example Construction

[0027] A preparation method of apple cider vinegar, the preparation method comprising the following steps:

[0028] (1) After washing the apples with water, cut them into pieces, put them in a juicer to squeeze the juice, and obtain the squeezed juice. The squeezed juice is centrifuged and filtered under the condition of 3000~4000r / min to obtain the filtrate. The mass ratio is 10-15: 1~2: 0.8~1, mix the filtrate, pectinase, potassium metabisulfite, enzymatically hydrolyze at 50~60℃ for 80~90min, clarify, then inactivate the enzyme at 95~100℃ for 5~8min , Adjust the sugar content to 13~14% to get the mixed solution;

[0029] (2) According to the mass ratio of 10~15:1~2, put the mixed liquor into the fermentation tank and insert the activated yeast for wine, and ferment at 25~30℃ for 5~8 days to obtain the fermentation broth. Wash and air dry to obtain the dried edible fungus. The dried edible fungus is crushed to obtain the crushed product. According to the mass ratio of 1:3~4, the...

Embodiment 1

[0033] Activated yeast for wine was purchased from Hubei Angel Yeast Co., Ltd.

[0034] Edible mushrooms are shiitake mushrooms.

[0035] The liquid culture medium is based on the weight fraction, 40 parts of water, 20 parts of sawdust, 8 parts of corn flour, 2 parts of brown sugar, and 1 part of gypsum powder are mixed and sterilized at high temperature to obtain the liquid culture medium.

[0036] The solid medium is based on parts by weight, 40 parts of water, 20 parts of sawdust, 20 parts of agar, 10 parts of rice sugar, 2 parts of brown sugar, and 1 part of gypsum powder are mixed and sterilized at high temperature to obtain the solid medium.

[0037] Shake flask fermentation medium is based on parts by weight, take 40 parts of water, 20 parts of cotton seed husk, 20 parts of wheat bran, 10 parts of rice sugar, 2 parts of brown sugar, 1 part of gypsum powder and mix, sterilize at high temperature, and get it Shake flask fermentation medium.

[0038] A preparation method of apple c...

Embodiment 2

[0044] Activated yeast for wine was purchased from Hubei Angel Yeast Co., Ltd.

[0045] The edible fungus is straw mushroom.

[0046] The liquid culture medium is calculated by weight fraction, mixed with 45 parts of water, 25 parts of sawdust, 9 parts of corn flour, 3 parts of brown sugar, and 2 parts of gypsum powder, and sterilized at high temperature to obtain the liquid culture medium.

[0047] The solid medium is based on parts by weight. Take 45 parts of water, 25 parts of sawdust, 23 parts of agar, 13 parts of rice sugar, 2 parts of brown sugar, and 1 part of gypsum powder to mix and sterilize at high temperature to obtain the solid medium.

[0048] Shake flask fermentation medium is based on parts by weight. Take 45 parts of water, 25 parts of cotton seed husk, 23 parts of wheat bran, 13 parts of rice sugar, 2 parts of brown sugar, and 1 part of gypsum powder to mix and sterilize at high temperature. Shake flask fermentation medium.

[0049] A preparation method of apple cider...

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Abstract

The invention belongs to the technical field of food processing, and specifically relates to a preparation method of applied cider vinegar. The method is characterized in that edible fungi is used forpreparing an edible fungi solution which is fermented synchronously with acetic acid bacteria; the aroma of the edible fungi solution is mixed with the sour of the acetic acid, so that the sour of the acetic acid in the apple cider vinegar can be softened; a substance capable of releasing acidity is extracted from Chinese herbal medicines, so that the irritation of the acetic acid in the apple cider vinegar can be reduced; the Chinese herbal medicines include radix angelicae and rhizoma atractylodis macrocephalae which are capable of beautifying and nourishing skin, so that the nutritional components in the apple cider vinegar can be increased, and the healthcare function is improved. According to the method, the raw materials are nontoxic and have certain functions, so that the application value of each raw material is increased, and the apple cider vinegar has the summer heat relieving and thirst quenching effects of general beverage and also has multi-healthcare function. Therefore, the apple cider vinegar has the advantages of being high in nutritional components, multifunctional, and good in taste.

Description

Technical field [0001] The invention belongs to the technical field of food processing, and specifically relates to a method for preparing apple cider vinegar. Background technique [0002] Apple is my country's largest fruit. The output in 2013 was about 30 million tons, accounting for about 50% of the world's total output. It is mainly consumed in the form of fresh food, accounting for about 70% of the total output. The processed apple products mainly include concentrated apple juice, cider, jam and so on. A large amount of by-products (apple pomace, waste sugar liquid) will be produced in the apple processing process, accounting for about 25% of the total raw materials. At present, the annual output of apple pomace in my country's concentrated apple juice industry has reached 1.2 million tons, but its comprehensive utilization rate is very low. Except for a small amount of fuel, feed and extraction of pectin, most of the others are treated as garbage. The water content of ap...

Claims

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Application Information

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IPC IPC(8): C12J1/04C12J1/08A61K36/284A61P1/14A61P39/00C12R1/865
CPCA61K36/232A61K36/284C12J1/04C12J1/08A61K2300/00
Inventor 黄勇乔舍林凡
Owner 常州三伊化工有限公司
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