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Prepn of apple vinegar

A technology of apple cider vinegar and fruit pulp, which is applied in the food field, can solve the problems of destroying the fragrance and nutrition of apples, high cost, and inability to make full use of pomace, and achieve the effect of highlighting the substantial characteristics and maintaining the nutrition and fragrance of the original fruit

Inactive Publication Date: 2004-09-08
李玉文
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to overcome the deficiencies of the above-mentioned prior art, and to provide a method for producing apple cider vinegar in which solid-state fermentation and liquid-state fermentation coexist, mainly solving the problems of low vinegar output in the prior art, destroying the original fragrance and nutrition of apples, The problem of high cost and inability to make full use of pomace

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Example 1: Wash the defective apples or peels and cores, crush them into pulp, add 4% by weight of fruit pulp to ferment with fruit wine yeast, ferment for 6 days, and centrifuge the pulp to obtain wine liquid and wine mash. Then carry out liquid state and solid state fermentation to wine liquid and wine mash respectively;

[0020] Firstly, add a conventional amount of Acetobacter aerobic fermentation to the wine liquid for liquid aerobic fermentation, stop the fermentation when the acetic acid concentration reaches 5.5%, then add 1.5% salt, carry out sealed aging for 1.5 months, carry out disinfection and sterilization, and finally pack;

[0021] Then add 25% by weight of wine mash bran and rice bran and 15% by weight of vinegar mother liquor to the wine mash, stir well and evenly to make vinegar mash, put it into a vat, carry out acetic acid fermentation, and control the temperature during the vinegarization period Between 30-35 ℃, then turn it over once a day, fully ...

Embodiment 2

[0022] Example 2: Wash the defective apples or peels and cores, crush them into pulp, add 3% by weight of fruit pulp to ferment with fruit wine yeast, ferment for 7 days, and centrifuge the pulp to obtain wine liquid and wine mash. Then carry out liquid state and solid state fermentation to wine liquid and wine mash respectively;

[0023] Firstly, add a conventional amount of Acetobacter aerobic fermentation to the wine liquid for liquid aerobic fermentation, stop the fermentation when the acetic acid concentration reaches 5%, then add 1% salt, carry out sealed aging for 1 month, carry out disinfection and sterilization, and finally pack;

[0024] Then add 20% by weight of wine mash bran and rice bran and 10% by weight of vinegar mother liquor to the wine mash, stir well and evenly to make vinegar mash, put it into a vat, carry out acetic acid fermentation, and control the temperature during the vinegarization period Between 30-35 ℃, then turn it over once a day, fully supply ...

Embodiment 3

[0025] Example 3: Wash the defective apples or peels and cores, crush them into pulp, add 5% by weight of fruit pulp to ferment with fruit wine yeast, ferment for 5 days, and centrifuge the pulp to obtain wine liquid and wine mash. Then carry out liquid state and solid state fermentation to wine liquid and wine mash respectively;

[0026] Firstly, add a conventional amount of Acetobacter to the liquor for liquid aerobic fermentation, stop the fermentation when the acetic acid concentration reaches 6%, then add 2% salt, carry out sealed aging for 2 months, carry out disinfection and sterilization, and finally pack;

[0027] Then add 30% by weight of wine mash bran and rice bran and 20% by weight of vinegar mother liquor to the wine mash, stir well and evenly to make vinegar mash, put it into a vat, carry out acetic acid fermentation, and control the temperature during the vinegarization period Between 30-35 ℃, then turn it over once a day, fully supply the air, add 3% salt solu...

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PUM

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Abstract

The preparation of apple vinegar includes the following technological steps: crushing, alcohol fermentation, separating to obtain spirit liquid and distiller's grain; acetic acid fermentation of the separated spirit liquid, ageing, sterilization and packing; mixing the separated distiller's grain with wheat bran, rice bran and vinegar yeast liquid, acetic acid fermentation in a jar, sealing for 5-6 days, showering, ageing sterilization and packing. The apple vinegar of the present invention contains no any preservative and other additive and has original nutrients and scent of apple maintained.

Description

(1) Technical field: [0001] The invention relates to the technical field of food, in particular to a method for preparing apple cider vinegar from apples. (two) background technology: [0002] At present, there are two main production methods of apple cider vinegar: one is solid-state fermentation, which involves crushing apples and adding bran, rice husk, rice bran, etc. to ferment, and then pouring vinegar out with water. low, can not maintain the original fragrance and nutrition of apples; another method is to use fruit juice, concentrated fruit juice or fruit wine for liquid fermentation, this method is costly, and the pomace cannot be fully utilized; thus a combination of the above two The method of producing apple cider vinegar has not been seen so far. (3) Contents of the invention: [0003] The purpose of the present invention is to overcome the deficiencies of the above-mentioned prior art, and to provide a method for producing apple cider vinegar in which solid-...

Claims

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Application Information

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IPC IPC(8): C12J1/02
Inventor 李玉文
Owner 李玉文
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