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A kind of preparation method of Jingxi big fruit hawthorn vinegar

A technology of hawthorn vinegar and hawthorn, which is applied in the fields of food processing and fruit vinegar preparation, can solve the problems of unsuitability for direct fresh eating and poor taste, and achieve the effects of improving taste and health care effect, soft sourness and high fermentation efficiency.

Active Publication Date: 2021-08-13
GUANGXI FORESTRY RES INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Jingxi Daguo hawthorn fruit is rich in nutrients, containing protein, fat, carbohydrates, calcium, phosphorus, iron, carotene, thiamine, riboflavin, vitamins, pectin substances and red pigment, etc., with high However, the astringency and acidity of Jingxi Daguo Hawthorn are very high, so it is not suitable to be eaten fresh, and the hawthorn vinegar prepared directly from fresh Jingxi Daguo Hawthorn has astringency, high acidity and bad taste.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A preparation method of Jingxi Daguo Hawthorn Vinegar, comprising the steps of:

[0028] (1) Selection of raw materials: It mainly includes the following components: Jingxi Daguo Hawthorn, Jingxi Daguo Hawthorn leaves, rice, rice husk, bran, soybean meal;

[0029] (2) Preparation of rice vinegar: Soak rice, rice husk, bran and soybean meal according to the ratio of 6:2:2:1 by weight, steam and mix them respectively, then add water and bran koji, stir for 4 times, and then put them into a tank and pound For real, seal the vat and ferment for 6 days, then invert the vat for 15 days, add purified water and pour vinegar for 10 hours to obtain rice vinegar, and set aside;

[0030] (3) Hawthorn fruits and leaves deastringent: Soak Jingxi Daguo Hawthorn and Jingxi Daguo Hawthorn leaves with a weight ratio of 10:3 in the deastringent agent for 12 minutes, and then pack them with 0.05mm non-toxic plastic film treatment, and then stored at 20°C for 4 days; the deastringent agent...

Embodiment 2

[0040] A preparation method of Jingxi Daguo Hawthorn Vinegar, comprising the steps of:

[0041] (1) Selection of raw materials: It mainly includes the following components: Jingxi Daguo Hawthorn, Jingxi Daguo Hawthorn leaves, rice, rice husk, bran, soybean meal;

[0042] (2) Preparation of rice vinegar: Soak rice, rice husk, bran and soybean meal according to the ratio of 7:2:2:1 by weight, steam and mix them respectively, then add water and bran koji, stir for 5 times, and pound them into a vat For this purpose, seal the tank and ferment for 7 days, then invert the tank for 16 days, add pure water and pour vinegar for 12 hours to obtain rice vinegar, and set aside;

[0043] (3) Hawthorn fruits and leaves deastringent: Soak Jingxi Daguo Hawthorn and Jingxi Daguo Hawthorn leaves with a weight ratio of 12:3 in the deastringent agent for 15 minutes, and then pack them with 0.08mm non-toxic plastic film treatment, and then stored at 25°C for 5 days; the deastringent agent used wa...

Embodiment 3

[0053] A preparation method of Jingxi Daguo Hawthorn Vinegar, comprising the steps of:

[0054] (1) Selection of raw materials: It mainly includes the following components: Jingxi Daguo Hawthorn, Jingxi Daguo Hawthorn leaves, rice, rice husk, bran, soybean meal;

[0055] (2) Preparation of rice vinegar: Soak rice, rice husk, bran and soybean meal according to the ratio of 5:2:2:1 by weight, steam and mix them respectively, then add water and bran koji, stir for 3 times, and pound them in a vat For this purpose, seal the tank and ferment for 7 days, then invert the tank for 16 days, add pure water and pour vinegar for 10 hours to obtain rice vinegar, and set aside;

[0056] (3) Hawthorn fruits and leaves deastringent: Soak Jingxi Daguo Hawthorn and Jingxi Daguo Hawthorn leaves in the deastringent agent for 12 minutes with a weight ratio of 3:1, and then pack them with 0.04mm non-toxic plastic film treatment, and then stored at 21°C for 5 days; the deastringent agent used was a...

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PUM

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Abstract

The invention discloses a preparation method of Jingxi Daguo hawthorn vinegar, which belongs to the technical field of fruit vinegar preparation. The invention comprises the steps of deastringency of hawthorn fruit leaves, crushing and beating of hawthorn fruit leaves, enzymatic hydrolysis of hawthorn fruit leaves, sugar adjustment, alcohol fermentation, joint acetic acid fermentation of hawthorn wine and rice vinegar, sterilization and filtration, and the prepared hawthorn vinegar is also It has the unique smell of vinegar and the aroma of hawthorn. The total acidity (calculated as acetic acid) is 48-54g / L. At the same time, high-calcium and high-activity dietary fiber products are produced; the method has the advantages of simple and feasible process, good product quality, low cost, and good economic and social benefits.

Description

technical field [0001] The invention relates to the field of food processing, in particular to the technical field of fruit vinegar preparation, in particular to a preparation method of Jingxi Daguo Hawthorn vinegar. Background technique [0002] With the improvement of people's living standards, people pay more and more attention to nutrition and health care in diet. Hawthorn is more and more accepted by the masses because of its edible and medicinal value. Hawthorn vinegar is one of the deep-processed products of hawthorn. It is also more and more popular in the market, but there are many food additives in commercially available hawthorn vinegar, and the taste and efficacy are poor. [0003] Most of the preparation of hawthorn fruit vinegar is to use hawthorn fruit as raw material to produce fruit wine and then prepare fruit vinegar or directly prepare fruit vinegar from fruit juice as raw material. The raw material cost is high and the product production efficiency is low...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12J1/04
CPCC12J1/04
Inventor 李军集李开祥蓝金宣王坤黄晓露廖健明
Owner GUANGXI FORESTRY RES INST
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