Method for preparing apricot vinegar chewable tablets from abricotine peel residues

A technology for apricot vinegar tablets and skin residues, which is applied in the field of making apricot vinegar tablets by using apricot wine skin residues, can solve problems such as waste of resources, environment and ecological pressure, and achieve the effects of cost saving, good stability, and strong adsorption and chelation effect.

Pending Publication Date: 2020-06-09
INNER MONGOLIA AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Apricot wine is a kind of fruit wine, which is deeply loved by everyone. The production of apricot wine is accompanied by a large amount of wine-making apricot dregs, which are generally discarded as waste. It wastes resources and also causes certain environmental and ecological pressures.
At present, there is no report on the chemical composition and processing and utilization of apricot wine lees

Method used

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  • Method for preparing apricot vinegar chewable tablets from abricotine peel residues
  • Method for preparing apricot vinegar chewable tablets from abricotine peel residues

Examples

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Embodiment 1

[0026] Present embodiment provides a kind of method utilizing apricot wine skin dregs to make apricot vinegar sheet, and this method comprises the following steps:

[0027] (1) Raw material pretreatment: take the apricot wine skin dregs, which is the leftover material of brewing apricot wine, mix the apricot wine skin dregs with water in a ratio of 1:1 by mass to obtain a mixed solution, and add 55mg / kg to the mixed solution The amount of potassium metabisulfite is added, mixed evenly, and the pretreatment can be completed, and the skin dregs mixed solution is obtained for subsequent use;

[0028] (2) adjust the sugar content: take the skin dregs mixed solution, add sucrose therein to adjust the sugar content to 12°Brix, obtain raw material A, and set aside;

[0029] (3) Alcoholic fermentation: add saccharomyces in the amount of 2g / 100L to the raw material A, and ferment until the alcohol content is 6% at a temperature of 25°C to obtain the raw material B for later use;

[00...

Embodiment 2

[0037] Present embodiment provides a kind of method utilizing apricot wine skin dregs to make apricot vinegar sheet, and this method comprises the following steps:

[0038] (1) Raw material pretreatment: take the leftover apricot wine skin dregs of brewing apricot wine, mix the apricot wine skin dregs with water in a ratio of 1:1 by mass to obtain a mixed solution, add 60mg / kg to the mixed solution The amount of potassium metabisulfite is added, mixed evenly, and the pretreatment can be completed, and the skin dregs mixed solution is obtained for subsequent use;

[0039] (2) adjust the sugar content: get the skin dregs mixed solution, add sucrose therein to adjust the sugar content to 13°Brix, obtain raw material A, and set aside;

[0040] (3) Alcoholic fermentation: add saccharomyces in the amount of 2g / 100L to the raw material A, and ferment it to an alcohol content of 7% at a temperature of 26°C to obtain the raw material B for later use;

[0041] (4) Acetic acid fermentat...

Embodiment 3

[0048] Present embodiment provides a kind of method utilizing apricot wine skin dregs to make apricot vinegar sheet, and this method comprises the following steps:

[0049] (1) Raw material pretreatment: take the apricot wine skin dregs, which is the leftover material of brewing apricot wine, mix the apricot wine skin dregs with water in a ratio of 1:1 by mass to obtain a mixed solution, and add 65mg / kg to the mixed solution The amount of potassium metabisulfite is added, mixed evenly, and the pretreatment can be completed, and the skin dregs mixed solution is obtained for subsequent use;

[0050] (2) adjust the sugar content: take the leather dregs mixed solution, add sucrose therein to adjust the sugar content to 15°Brix, obtain raw material A, and set aside;

[0051] (3) Alcoholic fermentation: add saccharomyces in the amount of 2g / 100L to the raw material A, and ferment at a temperature of 28°C until the alcohol content is 9%, to obtain the raw material B, which is set asi...

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Abstract

The invention relates to the technical field of food processing, in particular to a method for preparing apricot vinegar chewable tablets from abricotine peel residues. The method comprises steps as follows: (1), pretreatment of raw materials; (2), sugar degree adjustment; (3), alcoholic fermentation; (4), acetic fermentation; (5), filtration; (6), preparation of a core material; (7), preparationof a wall material; (8), microcapsule pelleting and drying; and (9), tabletting. The abricotine peel residues are recycled, leftovers obtained by abricotine preparation are taken as raw materials forpreparation of the apricot vinegar chewable tablets, a microcapsule embedded core material is adopted in the preparation process, so that on one hand, activity of the raw materials is protected, on the other hand, quite sour feeling once vinegar powder enters the mouth is avoided, and taste of the apricot vinegar chewable tablets is improved.

Description

【Technical field】 [0001] The invention relates to the technical field of food processing, in particular to a method for making apricot vinegar slices by using apricot wine skin dregs. 【Background technique】 [0002] Apricot wine is a kind of fruit wine, which is deeply loved by everyone. The production of apricot wine is accompanied by a large amount of wine-making apricot dregs, which are generally discarded as waste. This waste of resources has also caused certain environmental and ecological pressures. At present, there is no report on the chemical composition and processing and utilization of apricot wine lees. [0003] Based on this, the present invention uses apricot wine skin dregs as a raw material to prepare food, which can turn waste into treasure, reduce the processing cost of apricot wine, improve the concept of traditional snack food production, and have broad market prospects. [Content of the invention] [0004] In view of this, the present invention provide...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23L29/00A23L29/30A23L33/105A23L5/30A23P10/28C12J1/04C12R1/645C12R1/02
CPCA23L19/01A23L29/065A23L29/30A23L33/105A23L5/34A23L29/06A23P10/28C12J1/04A23V2002/00A23V2400/51A23V2200/30A23V2300/14A23V2200/14A23V2250/628A23V2250/511A23V2300/20A23V2300/10A23V2250/21A23V2250/5028A23V2250/5114
Inventor 楠极张慧敏胡海霞曹志军刘敏张美枝郑海武
Owner INNER MONGOLIA AGRICULTURAL UNIVERSITY
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