Preparation method of lycium ruthenicum fruit health-care vinegar

Abstract

A preparation method of lycium ruthenicum fruit health-care vinegar comprises the following steps: (1) material preparing; (2) denucleating, shelling and crushing: the particle size is 2-8mm, and lycium ruthenicum fruits are mixed into jujube flesh; (3) wall-breaking sterilization treatment: carrying out ultrasonic-assisted low-temperature gas explosion treatment on jujube kernels and the jujube flesh by using a supercritical CO2 medium for 1-5 times; (4) pulping and leaching: adding the jujube flesh into a mixed leaching solution, performing pulping at normal temperature, carrying out ultrasonic leaching, and carrying out solid-liquid separation to obtain jujube flesh normal juice and jujube paste; adding the jujube kernels into alcohol fermentation liquor, performing pulping at normal temperature, carrying out ultrasonic extraction, and carrying out solid-liquid separation to obtain jujube kernel normal juice and kernel residues; continuously leaching the kernel residues and the jujube paste with water to obtain a mixed leaching solution; (5) alcoholic fermentation; (6) acetic fermentation; (7) quality adjustment; (8) solid matter removing; (9) cooling treatment; (10) aging: performing aging in an electromagnetic field; and (11) sterilizing and filling: performing sterilizing in a non-heating manner, and then performing filling. The chinese jujube vinegar produced by the method disclosed by the invention is preserved in effective components, outstanding in health-care function and excellent in flavor and quality.

Description

technical field [0001] The invention belongs to the field of fruit vinegar processing, in particular to a preparation method of black wolfberry health-care vinegar. Background technique [0002] Jujube is a homologous food that integrates medicine, food, and nourishment. It is sweet, warm in nature, and non-toxic. It enters the heart, spleen, and stomach meridians. Known as "woody food, good nourishing product", it has the functions of nourishing qi and blood, benefiting the spleen and stomach, clearing the nine orifices, harmonizing medicines, moisturizing the skin and beautifying the skin, strengthening the will and prolonging life, etc. It can be eaten by those who are weak in constitution or want to resist aging and prolong life . It can improve human immunity, promote the production of white blood cells, lower serum cholesterol, increase serum albumin, and protect the liver; it also contains substances that can inhibit cancer cells and even transform cancer cells into ...

AI Technical Summary

Problems solved by technology

In the existing production process of black wolfberry and jujube vinegar, the steps of precooking, enzyme elimination and heat sterilization are high-temperature treatment processes, which will inevitably cause the chemical degradation loss and physical volatilization loss of the above-mentioned various active ingredients, so that the active ingredients and unique flavor in the finished product reduced substance content

Therefore the prior art can't preserve the active ingredients and flavor substances produced in the jujube and in the fermentation process, which reduces the health care effect and flavor quality of jujube vinegar

[0008] 2. Jujube kernels are not utilized by jujube vinegar production at all

[0009] 3. Most of them are fermented with a single strain, and the alcohol conversion rate is low

Images