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A stauntonia chinensis vinegar beverage

A technology of melons, fruits and wild trees, which is applied in the preparation of vinegar, medical preparations containing active ingredients, plant raw materials, etc., can solve the problems of lack of nutrients and cannot meet the needs of health drinks, and achieve the effect of good taste

Inactive Publication Date: 2019-01-15
贵州天楼生物发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, there are various types of wild papaya products on the market, but they lack nutrients and cannot meet the market's demand for health drinks

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0010] A wild papaya fruit vinegar drink, the steps are as follows: (1) 90 parts by weight of wild papaya pulp, 30 parts of banana pulp are cut into pieces, 50 parts of distilled water, and 9 parts of honey are mixed to make primary pulp A; (2) Inoculate the primary slurry A with yeast, ferment for 5 days at a temperature of 26°C, and then sterilize in a vacuum environment at a temperature of 92°C for 8 minutes to obtain liquid B; (3) inoculate liquid B with acetic acid bacteria for fermentation , kept at 29°C, fermented for 8 days, and then sterilized in a vacuum environment at 92°C for 8 minutes to obtain liquid C; (4) aged, filtered, and sterilized liquid C to obtain wild papaya fruit vinegar drinks.

[0011] Described honey selects citrus honey for use.

Embodiment 2

[0013] A wild papaya fruit vinegar drink, the steps are as follows: (1) 100 parts by weight of wild papaya pulp, 50 parts of banana pulp cut into pieces, 70 parts of distilled water, and 11 parts of honey are mixed to make primary pulp A; (2) Inoculate the initial slurry A with yeast, ferment for 7 days at a temperature of 28°C, and then sterilize in a vacuum environment at a temperature of 96°C for 6 minutes to obtain liquid B; (3) inoculate acetic acid bacteria in liquid B for fermentation, Keep the temperature at 31°C, ferment for 6 days, and then sterilize in a vacuum environment at 96°C for 6 minutes to obtain liquid C; (4) Aging, filtering, and sterilizing liquid C to obtain wild papaya fruit vinegar drink .

[0014] Described honey selects Sophora japonica honey for use.

Embodiment 3

[0016] A wild papaya fruit vinegar drink, the steps are as follows: (1) 95 parts by weight of wild papaya pulp, 40 parts of banana pulp, diced, 60 parts of distilled water, and 10 parts of honey are mixed to make primary pulp A; (2) Inoculate the primary slurry A with yeast, ferment for 6 days at a temperature of 27°C, and then sterilize in a vacuum environment at a temperature of 94°C for 7 minutes to obtain liquid B; (3) inoculate liquid B with acetic acid bacteria for fermentation , kept at 30°C, fermented for 7 days, then sterilized in a vacuum environment at 94°C for 7 minutes to obtain liquid C; (4) aged, filtered, and sterilized liquid C to obtain wild papaya fruit vinegar drink .

[0017] Described honey selects wolfberry honey for use.

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PUM

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Abstract

The invention discloses a stauntonia chinensis vinegar beverage. A method includes the following steps: (1) stirring and smashing 90-100 parts by weight of stauntonia chinensis flesh, 30-50 parts by weight of banana blocks, 50-70 parts by weight of distilled water and 9-11 parts by weight of honey to obtain primary pulp A; (2) inoculating the yeast with the primary pulp A at the temperature of 26-28 DEG C, performing fermentation for 5-7 days, and then performing sterilization at 92-96 DEG C in vacuum for 6-8 min to obtain a B liquid; (3) inoculating acetic acid bacteria in liquid B for fermentation, maintaining the temperature at 29-31 DEG C, fermenting the mixture for 6-8 days, then performing sterilization at 92-96 DEG C in vacuum for 6-8 min to obtain liquid C; (4) aging, filtering andsterilizing liquid C to obtain the vinegar beverage. The vinegar beverage does not change the nutritional ingredients of wild papaya, has good taste, and has the health care effect of whitening and caring skin.

Description

technical field [0001] The invention relates to the field of fruit vinegar drinks, in particular to a wild papaya fruit vinegar drink. Background technique [0002] Wild papaya, also known as "iron-footed pear, iron-footed crabapple, sticky crabapple, wrinkled papaya, Sichuan papaya", is a tropical fruit and enjoys the title of "fruit of all benefits". Now it is mainly distributed in Chongqing, Guizhou and other places in my country, among which Zunyi Zheng'an is known as "the hometown of wild papaya". Wild papaya fruit is large, fleshy, thin-skinned, fragrant and slightly sour. Wild papaya has the functions of beauty and beauty, anti-aging, radiation protection and so on. According to research, wild papaya contains a variety of organic acids such as oleanolic acid, and the superoxide dismutase SOD it contains is 300 times that of raisins. [0003] At present, there are various types of wild papaya products on the market, but they lack nutrients and cannot meet the market...

Claims

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Application Information

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IPC IPC(8): C12J1/04A61K36/88A61P17/16
CPCC12J1/04A61K35/644A61K36/732A61K36/88A61K2300/00
Inventor 张剑
Owner 贵州天楼生物发展有限公司
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