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Preparation method of pineapple vinegar

The technology of pineapple vinegar and pineapple, which is applied in the field of vinegar preparation, can solve problems such as allergic reactions, and achieve the effects of less damage to taste, short vinegar-forming time, and good health care effect.

Inactive Publication Date: 2007-05-23
郭翔
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But a small number of people have allergic reactions to the enzyme

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] a. Raw material selection: choose fresh, pest-free and mature pineapples.

[0021] b. Peel the skin, wash it with clean water, soak the sliced ​​pineapple in salt water for 25 minutes, and then soak it in cold boiled water to remove the salty taste.

[0022] c. Beating the broken pineapple: adding water for beating, and the weight ratio of the added water to the pineapple is 1:8.

[0023] d, filter: filter the pineapple pulp, remove the pineapple residue, and leave the pineapple juice.

[0024] e, adding water to pulp, alcoholic fermentation, acetic acid fermentation: pineapple juice is put into fermenter tank, add water to pulp, the weight ratio of the added water and pineapple juice is 3: 1, get acetic acid yeast and inoculate in the pineapple juice after pulping , the amount is 6% of the weight of the pineapple juice after blending, adding grain wine with an alcohol concentration of 40%, the amount is 0.7% of the weight of the pineapple juice after blending; the amo...

Embodiment 2

[0029] a. Raw material selection: choose fresh, pest-free and mature pineapples.

[0030] b. Peel the skin, wash it with clean water, soak the cut pineapple in salt water for 25-60 minutes, and then soak it in cold boiled water to remove the salty taste.

[0031] c. Beating the crushed pineapple: adding water for beating, and the weight ratio of the added water to the pineapple is 1:10.

[0032] d, filter: filter the pineapple pulp, remove the pineapple residue, and leave the pineapple juice.

[0033] e, adding water to pulp, alcoholic fermentation, acetic acid fermentation: pineapple juice is put into fermenter tank, add water to pulp, the weight ratio of the added water and pineapple juice is 7: 1, get acetic acid yeast and inoculate in the pineapple juice after pulping , the amount is 9% of the weight of the pineapple juice after blending, adding grain wine with an alcohol concentration of 60%, the amount is 2% of the weight of the pineapple juice after blending; the amoun...

Embodiment 3

[0038] a. Raw material selection: choose fresh, pest-free and mature pineapples.

[0039] b. Peel the skin, wash it with clean water, soak the sliced ​​pineapple in salt water for 25-60 minutes, and then soak it in cold boiled water to remove the salty taste.

[0040] c. Beating the crushed pineapple: adding water for beating, and the weight ratio of the added water to the pineapple is 1:9.

[0041] d, filter: filter the pineapple pulp, remove the pineapple residue, and leave the pineapple juice.

[0042] e, adding water to pulp, alcoholic fermentation, acetic acid fermentation: pineapple juice is put into fermenter tank, add water to pulp, the weight ratio of the added water and pineapple juice is 5: 1, get acetic acid yeast and inoculate in the pineapple juice after pulping , the amount is 7% of the weight of the pineapple juice after blending, adding grain wine with an alcohol concentration of 50%, the amount is 1.5% of the weight of the pineapple juice after blending; the...

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PUM

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Abstract

The invention discloses a method for preparing ananas vinegar, aiming at providing a method with asepsis, no adverse or toxicant effec, simple process, no chemical agent adding, and short production period. The method can preserve the origin ananas flavor. The invention is carried out by the following steps: a. choosing raw materials, b. decorticating, washing, c. pulping, d. filtrating, e. adding water, fermenting the alcohol and acetic acid, f. sterilizing, g. aging, h. sterilizing. In the process of the invention, no material which is bad for human health is added. Vinegar produced by the method is ecological anti-nuisance food, has no adverse and toxicant effect. The method has short production time, can preserve the original ananas color, and has little destroy to ananas taste. The specific nourish components of the ananas is not destroyed and the wine has good health maintenance to human body.

Description

technical field [0001] The invention relates to a method for preparing vinegar, in particular to a method for preparing pineapple vinegar. technical background [0002] In the domestic food industry at present, the edible vinegar used as seasoning is basically brewed from grain as the main raw material. Affected by various factors, the production cost of vinegar is higher, and the taste is single, and the nutritional value is on the low side. Pineapple (also known as pineapple) is juicy, sweet, and contains organic acids and vitamins B and C. It is rich in nutrition and delicious in taste; It is one of the famous fruits in our country. But there are also three bad things in pineapple, which may cause trouble to people. [0003] 1. Glycosides: It is an organic substance that is irritating to human skin and oral mucosa, so the mouth feels itchy and numb after eating untreated raw pineapple, but there is no direct harm to health. [0004] 2. 5-Hydroxytryptamine: It is a nit...

Claims

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Application Information

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