Production technology of apple vinegar

A production process and technology of apple cider vinegar, applied in the field of food manufacturing, can solve the problems of inaccurate control of fermentation temperature and time, the sensory and taste of vinegar can not meet the requirements, etc., to solve the loss of fruit resources, unique flavor, high social effect of benefit

Inactive Publication Date: 2019-01-04
镇江市京江醋业有限公司
View PDF3 Cites 2 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Usually, when producing apple cider vinegar, manufacturers may not be able to control the fermentation temperature and time accurately, resulting in the produced vinegar not meeting the sensory and taste requirements.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0017] Embodiment: a kind of production technology of apple cider vinegar is characterized in that, mainly comprises the following steps:

[0018] 1) Fruit selection: select fruits that are fresh and ripe, with normal flavor, no mildew and rot, and no pests or diseases;

[0019] 2) Washing: washing the soil, microorganisms and pesticides attached to the raw fruit;

[0020] 3) Juicing: Put the washed fruit into a fruit beater to crush, squeeze the juice, and filter it with a filter cloth;

[0021] 4) Alcoholic fermentation: Adjust the sugar content of the apple juice to 13%, adjust the pH value to 4.0, sterilize at 65 degrees for 30 minutes, cool to 35-42 degrees, add one thousandth of the activated yeast, and ferment at 30 degrees tank fermentation;

[0022] 5) Acetic acid fermentation: put the alcoholic fermentation broth into 10% activated acetic acid bacteria, and ventilate and ferment for 6-7 days at a certain temperature, subject to the fact that the acetic acid content...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention relates to the field of food preparation, in particular to a production technology of apple vinegar. The production technology mainly comprises steps as follows: fruit selection, washing, juicing, alcoholic fermentation, acetic fermentation, centrifugation, blending and sterilization. The apple vinegar prepared with the technology is rich in nutrients, has unique flavor, can solve the problem of loss of fruit resources, saves grains and has quite high social benefit, meanwhile, the fruit resources can be developed and utilized better, and a new way of producing liquid fermentation vinegar from the fruits instead of grains is developed.

Description

technical field [0001] The invention relates to the field of food manufacturing, in particular to a production process of apple cider vinegar. technical background [0002] With the development of modern medicine and food science, people pay more and more attention to the nutrition and health care function of food. Apple cider vinegar not only has the nutritional and health functions of fruits, but also has a series of health functions of vinegar. Such as eliminating fatigue, preventing viral colds, viral hepatitis, lowering blood pressure and preventing arteriosclerosis, moisturizing the skin, preventing skin pigmentation such as age spots and freckles, promoting the dissolution of calcium, phosphorus, iron and other elements in food, and facilitating human body absorption. And so on. Apple cider vinegar is also rich in organic acids, amino acids, vitamins and minerals. It is a fashionable health drink integrating nutrition and health care. With the gradual formation of ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04
CPCC12J1/04
Inventor 刘金梅
Owner 镇江市京江醋业有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap