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Red date juice fermented vinegar and fermentation thereof

A technology of jujube juice and jujube, which is applied in the field of fermented fruit vinegar and its brewing, can solve the problem of jujube fruit vinegar not being mellow in taste, and achieve the effects of improving body immunity, mellow acidity, and easy promotion

Inactive Publication Date: 2005-05-11
TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] In view of the above-mentioned situation, the present invention solves the deep processing of rich jujube resources; overcomes the disadvantage that the prepared jujube vinegar tastes not mellow

Method used

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  • Red date juice fermented vinegar and fermentation thereof

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] Strain: wine active dry yeast (Zymaflore Vli Saccharomyces cerevisiae)

[0045] Acetobacter lancensvar.turbidans frateurAS1.41

[0046] (1) Acetic acid bacteria slant medium: glucose 2g

[0047] Yeast paste 1.5g

[0048] Calcium carbonate 3g

[0049] Ethanol* 2mL

[0050]Agar 2g

[0051] Distilled water 100mL

[0052] (2) Acetic acid bacteria seed medium: glucose 8g

[0053] Yeast paste 6g

[0054] Calcium carbonate 8g

[0055] Ethanol* 12mL

[0056] Distilled water 400mL

[0057] (3) Acetic acid bacteria fermentation medium: 4% jujube fruit wine★ 6L

[0058] Note: *Add it after other components are sterilized

[0059] ★: It is fermented from jujube juice. For details, see the specific steps of preparation·preparation of jujube juice·primary fermentation·secondary fermentation:

[0060] Fe...

Embodiment 2

[0071] Medium used:

[0072] (1) Acetic acid bacteria slant medium: glucose 1.8g

[0073] Yeast paste 1.2g

[0074] Calcium carbonate 2g

[0075] Ethanol 3mL

[0076] Agar 1.5g

[0077] Distilled water 100mL

[0078] (2) Acetic acid bacteria seed medium: glucose 7.2g

[0079] Yeast paste 4.8g

[0080] Calcium carbonate 4g

[0081] Ethanol 8mL

[0082] Distilled water 400mL

[0083] (3) Acetic acid bacteria fermentation medium: 5% jujube fruit wine 6L

[0084] The concrete steps of preparing jujube whole juice fruit vinegar are as follows:

[0085] Preparation of jujube juice: Soak 20kg of red dates in 80kg of water for 6 hours, pre-cook for 30 minutes, beat with a beater to separate the pulp and nucleus, filter to obtain jujube juice with a sugar content (calculated as glucose) of ...

Embodiment 3

[0094] Medium used:

[0095] (1) Acetic acid bacteria slant medium: glucose 1.5g

[0096] Yeast paste 1g

[0097] Calcium carbonate 3g

[0098] Ethanol 2.5mL

[0099] Agar 1.8g

[0100] Distilled water 100mL

[0101] (2) Acetic acid bacteria seed medium: glucose 7.5g

[0102] Yeast paste 5g

[0103] Calcium carbonate 7.5g

[0104] Ethanol 15mL

[0105] Distilled water 500mL

[0106] (3) Acetic acid bacteria fermentation medium: 5% jujube fruit wine 6L

[0107] The concrete steps of preparing jujube whole juice fruit vinegar are as follows:

[0108] Preparation of jujube juice: soak 22kg of red dates in 78kg of water for 8 hours, pre-cook for 35 minutes, beat with a beater to separate the pulp and nucleus, filter to obtain red date juice with sugar (calculated as glucose) 150g / L, st...

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Abstract

A preparing process of fruit vinegar fermented from red jujube juice is disclosed. Raw material is byproduct of red jujube and jujube. Strain is wine activity cerevisin and clouding mutant of Acetobacter dysodes. The process is as follow: beating, declutching, sponge dough treating, second fermenting, sterilizing and aseptic filtrating. It retains the nutritive ingredients of jujube and has good taste. The process is proper for industrial production and may have an optimistic role to resolve deep production of jujube.

Description

technical field [0001] The invention belongs to fermented fruit vinegar and a brewing method thereof, in particular to jujube juice or jujube juice after beating by-products of jujube processing as the fermentation base, microbial wine active dry yeast and stench Acetobacter turbidity variety beneficial to the human body as strains. After the first fermentation, fruit wine is obtained, and after the second fermentation, sterilization, aseptic filtration and aging are performed to finally obtain fermented fruit vinegar. Background technique [0002] Jujube is rich in nutrients and a variety of trace elements, and has unique nutritional and medicinal value. In addition to the highest VC content, it is also rich in biologically active substances—cyclic adenosine monophosphate (cAMP), which has anticancer effects, so it is People are known as the queen of jujube. It is a nutritional tonic and traditional Chinese medicinal material that is affirmed and respected by domestic and ...

Claims

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Application Information

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IPC IPC(8): C12J1/00
Inventor 杜连祥路福平王春霞王敏戚薇王建玲
Owner TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
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