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Hesperidium vinegar and preparation method thereof

A technology of citrus fruit and fruit juice, which is applied in the field of citrus fruit vinegar and its preparation, which can solve the problems of poor taste and low clarity of citrus fruit vinegar, and achieve the effects of improving taste and fragrance, increasing clarity, and increasing extraction rate

Inactive Publication Date: 2018-11-23
江门市新会区十月果柑制品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to overcome the shortcomings of the above-mentioned prior art and provide a kind of citrus fruit vinegar and its preparation method, in order to solve the problem that the citrus fruit vinegar prepared by the traditional method has poor mouthfeel and low clarity

Method used

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  • Hesperidium vinegar and preparation method thereof
  • Hesperidium vinegar and preparation method thereof
  • Hesperidium vinegar and preparation method thereof

Examples

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Effect test

Embodiment 1

[0021] The citrus fruit vinegar of this implementation comprises the following raw materials in parts by weight: 800 parts of citrus fruit, 400 parts of rock sugar, 1 part of probiotics, 10 parts of perilla, 1 part of licorice, 1 part of cinnamon, and 125 parts of rice vinegar.

[0022] The citrus fruit vinegar of this implementation adopts the following methods to prepare:

[0023] (1) peeling, squeezing and filtering the citrus fruit to obtain citrus juice, washing rock sugar, basil, cinnamon and cinnamon, grinding them into powder, sieving, and adding to the citrus juice;

[0024] (2) adding compound enzyme, the mass percentage of the compound enzyme and the orange juice is 0.05%, after the enzymolysis reaction is carried out for 5 hours, the enzymolysis orange juice is obtained, and the compound enzyme contains the following raw materials in parts by weight: cellulase 3 5 parts of pectinase, 0.2 part of proteolytic enzyme;

[0025] (3) inoculating the activated compound y...

Embodiment 2

[0029] The citrus fruit vinegar of this implementation comprises the following raw materials in parts by weight: 900 parts of citrus fruit, 450 parts of rock sugar, 3 parts of probiotics, 12 parts of perilla, 3 parts of licorice, 2 parts of cinnamon, and 150 parts of rice vinegar.

[0030] The preparation method of this embodiment is the same as that of Example 1.

Embodiment 3

[0032] The citrus fruit vinegar of this implementation comprises the following raw materials in parts by weight: 1100 parts of citrus fruit, 550 parts of rock sugar, 8 parts of probiotics, 15 parts of perilla, 6 parts of licorice, 4 parts of cinnamon, and 170 parts of rice vinegar.

[0033] The preparation method of this embodiment is the same as that of Example 1.

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Abstract

The invention provides a hesperidium vinegar. The hesperidium vinegar is prepared from the following raw materials in parts by weight: 800 to 1200 parts of hesperidium, 400 to 600 parts of rock sugar,1 to 10 parts of prebiotics, 10 to 18 parts of purple perilla, 1 to 8 parts of liquorice root, 1 to 5 parts of cortex cinnamomi, and 125 to 210 parts of rice vinegar. The hesperidium vinegar has theadvantages that the compound enzyme is used for hydrolyzing, so that the extracting rate of nutritional matters in the hesperidium is increased, the clarification degree of hesperidium juice is improved, and the clarification degree of hesperidium vinegar is improved; the mixed yeast is used for fermenting alcohol, so that the fermenting efficiency of alcohol is improved, and the mouth feel and aroma of the fermented hesperidium wine are improved.

Description

technical field [0001] The invention relates to the technical field of fruit wine, in particular to a citrus fruit vinegar and a preparation method thereof. Background technique [0002] With the development of the economy and the continuous improvement of people's living standards, people pay more and more attention to health-care vinegar, and the taste of health-care vinegar is becoming more and more abundant; citrus fruit vinegar beverage refers to the original citrus fruit that is fermented from citrus juice. Vinegar, mixed with ponkan juice and other additives. Citrus fruit vinegar not only contains the dietotherapy and health effects of vinegar, but also is rich in the nutrients and flavor of citrus fruit. [0003] The citrus fruit vinegar prepared by the traditional method has a poor taste, one of the important reasons is that the citrus fruit vinegar contains bitter substances; the bitter substances are mainly divided into two categories: one is flavonoid compounds,...

Claims

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Application Information

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IPC IPC(8): C12J1/04A61K36/54C12R1/865C12R1/78A61K35/744
CPCA61K35/744A61K36/484A61K36/535A61K36/54C12J1/04A61K2300/00
Inventor 陈荣俊苏永钿阮永健苏永光
Owner 江门市新会区十月果柑制品有限公司
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