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Wax gourd vinegar

A technology of winter melon and vinegar mother, applied in the field of winter melon vinegar, can solve the problems of unsatisfactory health care and taste, low utilization rate of raw materials, long production cycle, etc.

Inactive Publication Date: 2005-10-26
王浩贵
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] With the improvement of people's living standards, vinegar has become a very popular and indispensable condiment for urban and rural residents. The vinegar on the market usually includes rice vinegar and aged vinegar. Fillers such as bran and acetic acid bacteria are produced by the traditional solid fermentation method, which has a low utilization rate of raw materials and a long production cycle; although there is also machine production, the liquid submerged fermentation method does not add fillers such as bran, shells, and bran. Production of vinegar, the finished vinegar has poor taste and low nutritional content; it cannot meet the needs of people's health care and taste at all

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0009] 1. Take 520 kg of fermented wax gourd juice wine and place it in a container, add commercially available Shen Ou 112-7# acetic acid bacteria to ferment, and make wax gourd mother liquor.

[0010] 2. Honey 3.5-4.5%, maltose 4.5-6.8%, monosodium glutamate 0.15-0.3%, sucrose 1.8-2.6%, ethyl maltol 0.05-0.09%, salt 0.9-2.4%, food flavor 0.03-0.05%, Appropriate amount of food coloring is poured into the fermented containers containing the mother liquor of wax gourd vinegar respectively, so that the ingredients added to the container are fully dissolved and mixed evenly with the mother liquor of wax gourd vinegar.

[0011] 3. Honey, sucrose, monosodium glutamate, ethyl maltol, maltose, salt, essence and pigment are added to be 900 kilograms of edible wax gourd vinegar with an acidity of 3.5%, and then filtered, filled, sterilized and sealed.

Embodiment 2

[0013] 1. Take 480 kg of fermented wax gourd juice wine and place it in a container, add commercially available Shen Ou 112-7# acetic acid bacteria to ferment, and make wax gourd mother liquor.

[0014] 2. Honey 2.1-3.0%, maltose 3.8-4.9%, monosodium glutamate 0.1-0.16%, sucrose 1.1-2.3%, ethyl maltol 0.06-0.08%, salt 0.7-1.2%, food flavor 0.03-0.04%, Appropriate amount of food coloring is poured into the fermented containers containing the mother liquor of wax gourd vinegar respectively, so that the ingredients added to the container are fully dissolved and mixed evenly with the mother liquor of wax gourd vinegar.

[0015] 3. Honey, sucrose, monosodium glutamate, ethyl maltol, maltose, salt, essence and pigment are added to be 900 kilograms of edible wax gourd vinegar with an acidity of 3.2%, and then filtered, filled, sterilized and sealed.

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PUM

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Abstract

A vinegar made from Chinese watermelon, including the human body's kinds of essential vitamin in the Chinese watermelon vinegar, like protein, sugar, crude fiber and the calcium, phosphorus, iron, vitamin B - 1, actoflavin and such mineral substances, which can clean away summer-heat, and better effect of moisten the lung and resolving the phlegm, elimination and resolve the phlegm, nephritis dropsy, summer heat and worried, dropsy, coughing, diarrhea. This kind of vinegar both can be used in cooking and the directly drinking or with water, and improve appetite, moreover it tastes strong, and the nutrition is rich, which also has the transparent outward appearance, sweet and fragrant, sweet acid and supple in mouth, neat and delicious and such characteristics, it is one kind of new beverage both novel and unique and high quality goods for cooking.

Description

Technical field: [0001] The invention relates to a wax gourd vinegar. Background technique: [0002] With the improvement of people's living standards, vinegar has become a very popular and indispensable condiment for urban and rural residents. The vinegar on the market usually includes rice vinegar and aged vinegar. Fillers such as bran and acetic acid bacteria are produced by the traditional solid fermentation method, which has a low utilization rate of raw materials and a long production cycle; although there is also machine production, the liquid submerged fermentation method does not add fillers such as bran, shells, and bran. Produce table vinegar, the taste of finished vinegar is poor, nutritional labeling is low; Can't satisfy the needs of people's health care and taste at all. Invention content: [0003] The purpose of the present invention is to overcome the shortcoming of prior art, provide a kind of wax gourd vinegar, and mechanized production can be used, and...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/02
Inventor 王浩贵
Owner 王浩贵
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