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Preparation method of double-bacterium co-fermented apple cider vinegar sauce

A technology of apple cider vinegar and co-fermentation is applied in the field of preparation of double-bacteria co-fermented apple cider vinegar sauce, which can solve the problems of single taste, incomplete development of nutritional value, waste of apple resources, etc., and achieves high nutritional value, rich taste, and economical efficiency. Economic cost effect

Inactive Publication Date: 2018-10-12
李强
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The common apple products in the existing life are single apple cider vinegar or apple slices, the taste is single, the nutritional value has not been fully developed, and at the same time, apple resources are wasted

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] Pick apples without rot and mechanical damage, rinse the apples in running water at 30°C, and then wash them with potassium permanganate. The cleaned apples are peeled and cored, the cores of the apples are crushed, and the juice is squeezed to obtain apple juice; the pulp of the apples is crushed and ground to obtain apple puree. Pasteurize the apple juice, cool it at 40°C, adjust the pH value to 4.0 with citric acid, add 0.8% pectinase to enzymolyze it for 120 minutes, and filter it with diatomaceous earth to obtain clear apple peel and core juice; Add sucrose while stirring, and adjust the sugar content of the apple peel core green juice to 20%. The rice is cleaned, sterilized, soaked, drained, and put into a mass fraction of 0.6% CaCl 2 The solution is placed in a thermostat for 24 hours, and after the cultivation, the germinated rice is dried, puffed and pulverized to obtain rice flour. Add rice flour to 10 times apple peel and core green juice to make apple rice...

Embodiment 2

[0038] Pick apples without rot and mechanical damage, rinse the apples in running water at 40°C, and then wash them with potassium permanganate. The cleaned apples are peeled and cored, the cores of the apples are crushed, and the juice is squeezed to obtain apple juice; the pulp of the apples is crushed and ground to obtain apple puree. Pasteurize the apple juice, cool it at 55°C, adjust the pH value to 5.0 with citric acid, add 0.8% pectinase to enzymolyze it for 150 minutes, and filter it with diatomaceous earth to obtain clear apple peel and core juice; Add sucrose while stirring, and adjust the sugar content of the apple peel core green juice to 20%. The rice is cleaned, sterilized, soaked, drained, and put into a mass fraction of 0.6% CaCl 2 The solution is placed in a thermostat for 24 hours, and after the cultivation, the germinated rice is dried, puffed and pulverized to obtain rice flour. Add rice powder to 20 times apple peel and core green juice to make apple ric...

Embodiment 3

[0040] Pick apples without rot and mechanical damage, rinse the apples in running water at 35°C, and then wash them with potassium permanganate. The cleaned apples are peeled and cored, the cores of the apples are crushed, and the juice is squeezed to obtain apple juice; the pulp of the apples is crushed and ground to obtain apple puree. Pasteurize the apple juice, cool it at 50°C, adjust the pH value to 4.0 with citric acid, add 0.8% pectinase to enzymolyze it for 130 minutes, and filter it with diatomaceous earth to obtain clear apple peel and core juice; Add sucrose while stirring, and adjust the sugar content of the apple peel core green juice to 20%. The rice is cleaned, sterilized, soaked, drained, and put into a mass fraction of 0.6% CaCl 2 The solution is placed in a thermostat for 24 hours, and after the cultivation, the germinated rice is dried, puffed and pulverized to obtain rice flour. Add rice flour to 15 times apple peel core green juice to make apple rice jui...

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PUM

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Abstract

The invention discloses a preparation method of double-bacterium co-fermented apple cider vinegar sauce. The preparation method of the double-bacterium co-fermented apple cider vinegar sauce comprisesthe following steps of grinding apple pulp so as to obtain apple paste; preparing apple peel and apple kernels into clear apple juice; crushing rice so as to obtain rice powder, and adding the rice powder into the clear apple juice so as to obtain clear apple-rice juice; preparing a yeast seed solution and an acetic acid bacterium seed solution, and performing fermentation on the clear apple-ricejuice so as to obtain apple cider vinegar; and then, mixing the apple cider vinegar with the apple paste, and adding xylitol into the mixture so as to obtain the apple cider vinegar sauce which is rich in taste and high in nutritional values. Apple cider vinegar sauce prepared by the preparation method of the double-bacterium co-fermented apple cider vinegar sauce disclosed by the invention contains gamma-aminobutyric acid, and is high in nutritional values and rich in taste; moreover, apple resources are fully utilized. The preparation method of the double-bacterium co-fermented apple cidervinegar sauce is simple in processing method, and capable of saving economic costs.

Description

technical field [0001] The invention belongs to the technical field of fruit vinegar processing, and relates to a method for preparing double-bacteria co-fermented apple cider vinegar sauce. Background technique [0002] Apple cider vinegar is the fourth-generation new beverage developed after carbonated drinks, cola drinks and lactic acid bacteria drinks in the world. It is rich in vitamins, inorganic salts, amino acids and organic acids, and has the nutrition of apple juice and the health care function of vinegar. [0003] Along with the rapid development of non-fried apple crisp products, the by-product apple skin and core of this product are wasted in vain. Common apple products in the existing life are single apple cider vinegar or apple slices, which have a single taste, and the nutritional value has not been fully developed. At the same time, apple resources are wasted. Contents of the invention [0004] The object of the present invention is to provide a method fo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L21/12A23L7/104A23L33/00C12J1/04C12R1/865
CPCA23V2002/00A23L7/104A23L21/12A23L33/00C12J1/04A23V2200/30A23V2200/14
Inventor 李强
Owner 李强
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