Preparation method and application of fruit and vegetable fermentation liquor

A fruit and vegetable fermentation, fruit and vegetable technology, applied in the field of preparation of fruit and vegetable fermentation liquid, can solve the problems of high requirements for aseptic conditions, single active ingredient of fruit vinegar, etc., and achieve the effect of rich nutrition, good function and less pollution

Pending Publication Date: 2020-03-06
湖南大德未来科技产业集团有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The main purpose of the present invention is to provide a method for preparing fruit and vegetable fermentation liquid, aiming to solve the problem that the active ingredient of fruit vinegar produced by the existing fruit vinegar fermentation process is relatively single, and the fermentation process requires high aseptic conditions

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  • Preparation method and application of fruit and vegetable fermentation liquor
  • Preparation method and application of fruit and vegetable fermentation liquor
  • Preparation method and application of fruit and vegetable fermentation liquor

Examples

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preparation example Construction

[0013] The invention provides a method for preparing fruit and vegetable fermentation liquid, which comprises: mixing balsamic ester vinegar with fruits and vegetables, and performing facultative anaerobic fermentation;

[0014] Balsamic ester vinegar is the puree vinegar made by using the famous wine strain Daqu in alcoholic fermentation.

[0015] The types of microorganisms in balsamic vinegar are rich and the material components are diversified, which provides a good culture environment for facultative anaerobic fermentation; moreover, the acidity of balsamic ester vinegar is as high as 10%, which can play a certain antiseptic and bactericidal effect.

[0016] Nutrients in fruits and vegetables are utilized by microorganisms to produce new active ingredients; at the same time, nutrients in fruits and vegetables can migrate to balsamic vinegar and undergo a series of chemical reactions with the substances in it, resulting in a blend of sweet and sour, refreshing and non-stick...

Embodiment 1

[0075] The present invention has prepared a kind of banana fermented liquid, specifically comprises the following steps:

[0076] 1, the preparation of balsamic ester vinegar I

[0077] 1) Raw material pretreatment

[0078] Take fresh and highly ripe bananas, wash, peel, cut and homogenize the fruits to obtain banana pulp juice for later use;

[0079] The famous wine strain Daqu is selected as Moutai high-temperature Daqu, crushed to obtain Daqu powder, and set aside;

[0080] Taking grains such as sorghum, rice, millet and wheat as raw materials, pulverizing them, adding 30% of the total weight of the grain raw materials to infiltrate them so as to fully absorb water, and obtaining the infiltrated grain raw materials for use.

[0081] 2) Steamed material

[0082] Add banana pulp juice with 40% weight of grain raw material to the soaked grain raw material and mix evenly, steam at 100°C for 120min; 60min to obtain the raw material to be fermented.

[0083] 3) Alcoholic fer...

Embodiment 2

[0108] The present invention has prepared a kind of banana fermented liquid, specifically comprises the following steps:

[0109] 1, the preparation of balsamic ester vinegar ΙΙ

[0110] 1) Raw material pretreatment

[0111] Take fresh and highly ripe bananas, wash, peel, cut and homogenize the fruits to obtain banana pulp juice for later use;

[0112] The famous wine strain Daqu is selected as Luzhou medium-temperature Daqu, crushed to obtain Daqu powder, and set aside;

[0113] Taking grains such as sorghum, rice, millet and wheat as raw materials, pulverizing them, adding 40% of the weight of the grain raw materials to infiltrate to make them fully absorb water, and obtaining the infiltrated grain raw materials for use.

[0114] 2) Steamed material

[0115] Add banana pulp juice with 40% of the weight of the grain raw material to the soaked grain raw material and mix evenly, steam at 100°C for 90 minutes; 80min to obtain the raw material to be fermented.

[0116] 3) Al...

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Abstract

The invention, which belongs to the technical field of microbial fermentation, provides a preparation method and application of fruit and vegetable fermentation liquor. The preparation method comprises the following steps: mixing an aromatic ester vinegar with fruits and vegetables and then carrying out facultative anaerobic fermentation. And the aromatic ester vinegar is the original pulp vinegarprepared by the yeast for making hard liquor of the famous wine bacterial system in alcohol fermentation. Compared with the prior art, the preparation method has the following advantages: the aromatic ester vinegar is mixed with the fruits and vegetables to make fermentation without adding other microbial strains, so that sterile conditions do not need to be strictly controlled, the pollution islittle, and the operation is easy and convenient; the prepared fruit and vegetable fermentation liquor has the savoury, mellow, and soft taste and is rich in nutrients, and the immunity of a human body can be regulated; and the fruit and vegetable fermentation liquor has the good function of reducing blood fat and can be used for preparing medicines for preventing or treating blood diseases.

Description

technical field [0001] The invention belongs to the technical field of microbial fermentation, and in particular relates to a preparation method and application of fruit and vegetable fermentation liquid. Background technique [0002] The taste of vinegar is sour and mellow, and the liquid is fragrant and soft. It contains rich nutrients, such as sugar, protein, amino acid, calcium, phosphorus, magnesium and iron, etc. , polyunsaturated fatty acids, antioxidant enzymes and other active ingredients have high health value in reducing blood pressure, alleviating postprandial blood sugar rise, lowering blood lipids, reducing visceral fat accumulation in obese people, anti-oxidation and anti-fatigue. [0003] According to the different varieties in the place of origin, the amount of acetic acid contained in vinegar is also different, generally between 5% and 8%. At present, vinegar has developed from a simple condiment to a series of cooking type, table type, health care type an...

Claims

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Application Information

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IPC IPC(8): C12J1/04A23L2/38A23L33/00
CPCC12J1/04A23L2/382A23L33/00A23V2002/00A23V2200/324A23V2200/3262A23V2200/32A23V2200/318
Inventor 石小和龙荣王海湘
Owner 湖南大德未来科技产业集团有限公司
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