CN105713812A - Blackberry and mulberry mixed fruit vinegar - Google Patents

Blackberry and mulberry mixed fruit vinegar Download PDF

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Publication number
CN105713812A
CN105713812A CN201610230609.7A CN201610230609A CN105713812A CN 105713812 A CN105713812 A CN 105713812A CN 201610230609 A CN201610230609 A CN 201610230609A CN 105713812 A CN105713812 A CN 105713812A
Authority
CN
China
Prior art keywords
blackberry
juice
mixing
deacidification
fructus mori
Prior art date
Application number
CN201610230609.7A
Other languages
Chinese (zh)
Inventor
张锦林
蔡建辉
蔡正飞
Original Assignee
镇江市恒康调味品厂
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 镇江市恒康调味品厂 filed Critical 镇江市恒康调味品厂
Priority to CN201610230609.7A priority Critical patent/CN105713812A/en
Publication of CN105713812A publication Critical patent/CN105713812A/en

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Classifications

    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12JVINEGAR; PREPARATION OR PURIFICATION THEREOF
    • C12J1/00Vinegar; Preparation or purification thereof
    • C12J1/02Vinegar; Preparation or purification thereof from wine

Abstract

The invention discloses blackberry and mulberry mixed fruit vinegar. The blackberry and mulberry mixed fruit vinegar is prepared in steps as follows: (1) fresh blackberries and mulberries are taken, mixed and pressed, and mixed normal juice is obtained for standby use; the weight ratio of the blackberries to the mulberries is (2:1)-(1:2); (2) deacidification: to-be-processed mixed normal juice is taken, 40%-65% of the mixed normal juice is subjected to adsorption deacidification through LS-31 resin columns, and juice after deacidification is taken; wherein the temperature during adsorption deacidification is 30-50 DEG C, and the adsorption flow speed is 15-30 BV/h; 30-100 mL of the LS-31 resin in the resin columns is used in every 1 kg of the to-be-processed mixed normal juice; (3) mixing: the juice deacidified in step (1) is mixed with remaining mixed normal juice, and mixed juice is obtained; (4) preparation of fruit vinegar: the mixed juice obtained in the step (3) is sequentially subjected to acetic fermentation and alcoholic fermentation, and the blackberry and mulberry mixed fruit vinegar is obtained. The mixed fruit vinegar tastes good and has unique flavors of both the blackberries and the mulberries.

Description

A kind of blackberry Fructus Mori mixing fruit vinegar
Technical field
The invention belongs to field of food, be specifically related to a kind of blackberry Fructus Mori mixing fruit vinegar.
Background technology
Blackberry rich in the efficiently anti-oxidation active substance such as procyanidin, anthocyanidin, SOD, selenium, ellagic acid and flavonoid, two Ten kinds of aminoacid and trace element, have now been found that containing nutritional labeling more than 40 clocks more than, its procyanidins, anthocyanidin, SOD, aminoacid and ferro-calcium-zinc-selenium vitamin etc. are several times of our known blue berry even hundred times, the most American-European Country's praise is " life fruit ", " black diamond ".
Containing several functions composition in Fructus Mori, such as rutin, anthocyanidin, resveratrol etc., there is good anti-cancer, anti-ageing Always, the effect such as antiulcer, antiviral.
Blackberry and Fructus Mori fruit are difficult to preserve, and are fabricated to fruit juice, fruit wine is deposited more.But owing to acidity is relatively big, impact It prepares the local flavor of beverage.
Summary of the invention
The invention aims to solve defect present in prior art, it is provided that the blackberry Fructus Mori of a kind of better flavor Mixing fruit vinegar.
In order to achieve the above object, the invention provides a kind of blackberry fruit vinegar, with blackberry, Fructus Mori as raw material, by following Prepared by step:
(1) take fresh blackberry, Fructus Mori mixing, squeezing, natural juice must be mixed standby;Described blackberry, the weight ratio of Fructus Mori are 2:1-1: 2;
(2) deacidification: take mixing natural juice to be processed, is adsorbed the mixing natural juice of wherein 40%-65% by LS-31 resin column Deacidification, takes the fruit juice after deacidification;Wherein, the temperature of adsorption deacidification is 30-50 DEG C, and adsorption flow rate is 15-30BV/h;In resin column The mixing natural juice consumption that the consumption of LS-31 resin is to be processed for every kg is 30-100mL;
(3) mixing: by the fruit juice after deacidification in step (2) with remaining mix natural juice blended fruit juice;
(4) prepared by fruit vinegar: by step (3) gained blended fruit juice successively after acetic fermentation, alcohol fermentation, to obtain final product.
The blackberry Fructus Mori preferred preparation method of mixing fruit vinegar of the present invention is as follows:
(1) take fresh blackberry, Fructus Mori mixing, squeezing, natural juice and marc must be mixed, standby;Described blackberry, the weight ratio of Fructus Mori are 2:1-1:2;
(2) natural juice deacidification: take mixing natural juice to be processed, is carried out the mixing natural juice of wherein 40%-65% by LS-31 resin column Adsorption deacidification, takes the fruit juice after deacidification;Wherein, the temperature of adsorption deacidification is 30-50 DEG C, and adsorption flow rate is 15-30BV/h;Resin The blackberry natural juice consumption that in post, the consumption of LS-31 resin is to be processed for every kg is 30-100mL;
(3) mixing: the fruit juice after deacidification in step (2) is mixed i.e. obtain blended fruit juice with the remaining natural juice that mixes;
(4) prepared by anthocyanin: takes marc in step (1) and uses ethanol merceration, after filtration, extracting solution is removed ethanol, obtain pattern Glycosides aqueous solution;
(5) prepared by fruit vinegar: by step (3) gained blended fruit juice successively after acetic fermentation, alcohol fermentation, adds in step (4) Gained anthocyanin aqueous solution, to obtain final product.
Wherein, blackberry, the preferred weight ratio of Fructus Mori are 1:1;Step (2) optimum is chosen the mixing natural juice of 40% and is carried out deacidification.
Adsorption deacidification temperature in step (2) is 30 DEG C, and adsorption flow rate is 30BV/h.
In resin column, the consumption of LS-31 resin is mixing natural juice consumption 60-80mL to be processed for every kg.
The present invention has the advantage that compared to existing technology and utilizes resin that blackberry, Fructus Mori blended fruit juice are carried out part and taken off The method of acid, while reducing fruit juice acidity, farthest remains the spy such as anthocyanin and soluble solid in fruit juice There is a composition, and by the extraction of marc anthocyanin, addition, having carried out effective utilization of resource, the nutrition adding fruit vinegar contains Amount.It is in good taste that the present invention mixes fruit vinegar, has had blackberry and the exclusive local flavor of Fructus Mori concurrently.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is described in detail
1, take fresh blackberry, Fructus Mori mix with weight ratio 1:1, squeezing, must mix natural juice and marc, standby;
2, deacidification: take pretreated LS-31 resin 60mL(30mL/kg) dress post, add the mixing natural juice of 1kg, control temperature Being 30 DEG C, flow velocity is 30BV/h, carries out adsorption deacidification;
3, mixing: the mixing natural juice after deacidification is added the mixing natural juice mixing of 1.5kg, obtains blended fruit juice;
4, prepared by anthocyanin: takes marc in step (1) and uses ethanol merceration, after filtration, extracting solution is removed ethanol, obtain anthocyanin Aqueous solution;
5, prepared by fruit vinegar: by step (3) gained blended fruit juice successively after acetic fermentation, alcohol fermentation, adds institute in step (4) Obtain anthocyanin aqueous solution, to obtain final product.
The mixing fruit vinegar prepared is in good taste, has had blackberry and the exclusive local flavor of Fructus Mori concurrently.

Claims (5)

1. a blackberry Fructus Mori mixing fruit vinegar, it is characterised in that: described mixing fruit vinegar is with blackberry, Fructus Mori as raw material, by following Prepared by step:
(1) take fresh blackberry, Fructus Mori mixing, squeezing, natural juice must be mixed standby;Described blackberry, the weight ratio of Fructus Mori are 2:1-1: 2;
(2) deacidification: take mixing natural juice to be processed, is adsorbed the mixing natural juice of wherein 40%-65% by LS-31 resin column Deacidification, takes the fruit juice after deacidification;Wherein, the temperature of adsorption deacidification is 30-50 DEG C, and adsorption flow rate is 15-30BV/h;In resin column The mixing natural juice consumption that the consumption of LS-31 resin is to be processed for every kg is 30-100mL;
(3) mixing: by the fruit juice after deacidification in step (2) with remaining mix natural juice blended fruit juice;
(4) prepared by fruit vinegar: by step (3) gained blended fruit juice successively after acetic fermentation, alcohol fermentation, to obtain final product.
Blackberry Fructus Mori mixing fruit vinegar the most according to claim 1, it is characterised in that: the system of described blackberry Fructus Mori mixing fruit vinegar Preparation Method is as follows:
(1) take fresh blackberry, Fructus Mori mixing, squeezing, natural juice and marc must be mixed, standby;Described blackberry, the weight ratio of Fructus Mori are 2:1-1:2;
(2) natural juice deacidification: take mixing natural juice to be processed, is carried out the mixing natural juice of wherein 40%-65% by LS-31 resin column Adsorption deacidification, takes the fruit juice after deacidification;Wherein, the temperature of adsorption deacidification is 30-50 DEG C, and adsorption flow rate is 15-30BV/h;Resin The blackberry natural juice consumption that in post, the consumption of LS-31 resin is to be processed for every kg is 30-100mL;
(3) mixing: the fruit juice after deacidification in step (2) is mixed i.e. obtain blended fruit juice with the remaining natural juice that mixes;
(4) prepared by anthocyanin: takes marc in step (1) and uses ethanol merceration, after filtration, extracting solution is removed ethanol, obtain pattern Glycosides aqueous solution;
(5) prepared by fruit vinegar: by step (3) gained blended fruit juice successively after acetic fermentation, alcohol fermentation, adds in step (4) Gained anthocyanin aqueous solution, to obtain final product.
Blackberry Fructus Mori mixing fruit vinegar the most according to claim 2, it is characterised in that: described blackberry, the weight ratio of Fructus Mori are 1:1;Described step (2) takes the mixing natural juice of 40% and carries out deacidification.
Blackberry Fructus Mori mixing fruit vinegar the most according to claim 2, it is characterised in that: the adsorption deacidification in described step (2) Temperature is 30 DEG C, and adsorption flow rate is 30BV/h.
Blackberry Fructus Mori mixing fruit vinegar the most according to claim 2, it is characterised in that: LS-31 resin in described resin column Consumption is mixing natural juice consumption 60-80mL to be processed for every kg.
CN201610230609.7A 2016-04-14 2016-04-14 Blackberry and mulberry mixed fruit vinegar CN105713812A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201610230609.7A CN105713812A (en) 2016-04-14 2016-04-14 Blackberry and mulberry mixed fruit vinegar

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201610230609.7A CN105713812A (en) 2016-04-14 2016-04-14 Blackberry and mulberry mixed fruit vinegar

Publications (1)

Publication Number Publication Date
CN105713812A true CN105713812A (en) 2016-06-29

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CN201610230609.7A CN105713812A (en) 2016-04-14 2016-04-14 Blackberry and mulberry mixed fruit vinegar

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107319237A (en) * 2017-08-25 2017-11-07 黄山市多维生物(集团)有限公司 A kind of preparation method of pawpaw fruit juice vinegar

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20070032755A (en) * 2007-02-14 2007-03-22 구관모 Manufacturing method of mixed vinegar containing fertilized egg and saccharified solution
CN102805397A (en) * 2012-08-30 2012-12-05 江苏省中国科学院植物研究所 Blackberry fruit juice and processing method thereof
CN103436426A (en) * 2013-09-08 2013-12-11 夏华 Production method of mulberry-blackberry fruit vinegar
CN103805491A (en) * 2013-09-24 2014-05-21 高磊 Method for preparing blackberry raspberry fruit vinegar

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20070032755A (en) * 2007-02-14 2007-03-22 구관모 Manufacturing method of mixed vinegar containing fertilized egg and saccharified solution
CN102805397A (en) * 2012-08-30 2012-12-05 江苏省中国科学院植物研究所 Blackberry fruit juice and processing method thereof
CN103436426A (en) * 2013-09-08 2013-12-11 夏华 Production method of mulberry-blackberry fruit vinegar
CN103805491A (en) * 2013-09-24 2014-05-21 高磊 Method for preparing blackberry raspberry fruit vinegar

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107319237A (en) * 2017-08-25 2017-11-07 黄山市多维生物(集团)有限公司 A kind of preparation method of pawpaw fruit juice vinegar

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Application publication date: 20160629

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