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Manufacture method of kadsura coccinea fruit vinegar drink

A fruit vinegar beverage and technology for its production method are applied in the preparation of vinegar, microorganism-based methods, biochemical equipment and methods, etc., to achieve the effects of rich nutrition, avoiding stratification and precipitation, and unique taste

Inactive Publication Date: 2018-11-13
芜湖市三山区绿色食品产业协会
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Buffona Xi'an is already a rare species, and the priority is to increase its utilization. It can be processed into vinegar beverage products. There is no relevant report yet

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Embodiment 1: a kind of preparation method of Bufona fruit vinegar beverage is characterized in that: raw material juice extraction, ultra-high temperature sterilization, alcoholic fermentation, acetic acid fermentation, filtration, sterilization, adopt the following steps:

[0017] A. Juicing of raw materials: select fresh bufona, remove the stems and roots, and grind it into pulp with a beater to obtain bufona slurry. Direct beating reduces the loss of bufona nutrients;

[0018] B. Ultra-high temperature sterilization: Sterilize the Bufona slurry through an ultra-high temperature sterilizer, the feed temperature is 110°C, and the discharge temperature is 50°C;

[0019] C. Alcoholic fermentation: add 0.02kg of dry yeast to 10kg of sterilized feed liquid, activate for 8 minutes, stir evenly, and ferment for 3-5 days;

[0020] D. Acetic acid fermentation: take 10kg of alcohol fermented slurry, adjust the alcohol content of the slurry to 7°, add 0.04kg of acetic acid bact...

Embodiment 2

[0027] Embodiment 2: a kind of preparation method of bufona fruit vinegar drink is characterized in that: raw material juice extraction, ultra-high temperature sterilization, alcoholic fermentation, acetic acid fermentation, filtration, sterilization, adopt the following steps:

[0028] A. Juicing of raw materials: select fresh bufona, remove the stems and roots, and grind it into pulp with a beater to obtain bufona slurry. Direct beating reduces the loss of bufona nutrients;

[0029] B. Ultra-high temperature sterilization: Mix 8 kg of Bufona slurry and 2 kg of Solanum nigrum evenly, and then sterilize it in an ultra-high temperature sterilizer. The feed temperature is 115°C, and the discharge temperature is 45°C;

[0030] C. Alcoholic fermentation: add 0.03kg of dry yeast to 10kg of sterilized feed liquid, activate for 10min, stir evenly, and ferment for 4 days;

[0031] D. Acetic acid fermentation: take 10kg of alcohol fermented slurry, adjust the alcohol content of the slu...

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PUM

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Abstract

The present invention discloses a manufacture method of kadsura coccinea fruit vinegar drink. The kadsura coccinea fruit vinegar drink is prepared by mixing the following components in parts by weight: 30-35 parts of kadsura coccinea fruit vinegar raw slurry, 8-10 parts of high fructose corn syrup, 3-5 parts of edible acid, 0.3-0.4 part of essence, 0.2-0.4 part of xanthan gum, 0.08-0.1 part of potassium sorbate and the balanced water with the total weight of 100 parts. The kadsura coccinea fruit vinegar raw slurry is prepared by the following steps: raw material squeezing, ultra-high temperature sterilizing, alcohol fermenting, acetic acid fermenting, filtering and sterilizing. Beneficial effects are as follows: the fruit vinegar drink is rich in nutrients and unique in taste, preserves the nutrient materials of the kadsura coccinea fruits, is stable in color and luster by homogenization, avoids stratified sedimentation, and has health-care functions on promoting qi and blood circulation, strengthening stomach, etc.

Description

technical field [0001] The invention relates to a method for making a fruit vinegar drink, in particular to a method for making a Bufonna fruit vinegar drink. Background technique [0002] The scientific name of Bufuna is Black Tiger, which is the fruit of Schisandra Schisandraeceae Schisandra. The root is used medicinally to promote qi and blood circulation, reduce swelling and relieve pain, treat stomach problems, rheumatic bone pain, bruises and pain, and is commonly used in gynecology. The fruit is sweet and edible when ripe. Buffona Xi'an is already a rare species, and the most important thing is to increase its utilization. It can be processed into vinegar beverage products, but there is no relevant report yet. Contents of the invention [0003] The technical scheme that the present invention solves its technical problem to take is: [0004] A method for preparing a Bufona fruit vinegar drink, wherein the Bufona fruit vinegar drink is formed by mixing the followin...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L2/52A23L2/68A23L2/60A23L33/00C12J1/04C12R1/865
CPCA23L2/382A23L2/52A23L2/60A23L2/68A23L33/00C12J1/04
Inventor 汪保华郑玲方
Owner 芜湖市三山区绿色食品产业协会
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