CN107557265A - A kind of preparation method of sugarcane fruit vinegar - Google Patents
A kind of preparation method of sugarcane fruit vinegar Download PDFInfo
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Abstract
The invention discloses a kind of preparation method of sugarcane fruit vinegar, belong to fruit vinegar preparation field.The preparation method of the sugarcane fruit vinegar includes the processing of sugarcane, enzymolysis；Cider digests；Fermentation by saccharomyces cerevisiae is added in sugar-cane juice and cider mixed liquor to be fermented；Acetobacter is added after fermentation to ferment to obtain fruit vinegar, then the step such as is filtered, sterilized.Sugarcane fruit vinegar of the present invention, by rational allocation, the preparation method using science, obtained sugarcane fruit vinegar color and luster is limpid transparent, aromatic flavour, it is fresh and sweet tasty, and sugarcane, the nutritional ingredient of apple are preferably maintained, and there is no Precipitation and muddy generation in storage period.
Description
Technical field
The invention belongs to fruit vinegar beverage preparing technical field, and in particular to a kind of preparation method of sugarcane fruit vinegar.
Background technology
Sugarcane is the stalk of grass family sugarcane platymiscium sugarcane.Property sweet, cool, return lung, spleen, stomach.With clearing heat and promoting fluid, moisturize
With in, the effect of removing toxic substances；Dysphoria with smothery sensation is cured mainly, is quenched one's thirst, dry cough, dry feces, ulcer sore swells.It is aqueous in every 100 grams of sugarcanes through analyzing
Divide about 84.2g, protein 0.2g, fatty 0.5g, calcium 8mg, phosphorus 4mg, potassium 89mg, iron 1.3mg.In addition, also containing manganese, zinc, copper,
The mineral matters such as sodium and asparagus fern phthalein amine, aspartic acid, glutamic acid, the amino acid such as propylhomoserin in benzene, mesaconic acid, fumaric acid,
The organic acids such as butanedioic acid, aconitic acid, Glycolic acid, malic acid, inflexible rafter acid and oxalic acid, vitamin B1, B2, B6 and C.Carbohydrate content master
There are sucrose, fructose and glucose, and content is up to 12% or so.Sugarcane, which is squeezed into juice, can't destroy above nutritional ingredient, sugarcane
Juice is rich in monosaccharide material, and human body easily absorbs, and taste good, has pleasant delicate fragrance flavor, and the raw material as beverage is
One good selection, is suitable for both the elderly and young.
Sugarcane is as fruit, and its fruit juice aromas is simple and elegant, and pol is generally in 120-150g/L, acidity 2-3g/L.Sugarcane juice refines
After sugar, its molasses is at concentrations up to 82-85Brix, 40%-50% containing sugar, if developing fruit vinegar with it, can not only solve sugarcane
The Utilizing question of resource, moreover it is possible to develop new product in fruit vinegar circle.The preparation method of vinegar is typically on the culture medium containing nitrogen source
Access expands the saccharomycete of culture by seed, carries out alcoholic fermentation, and the acetic acid bacteria that access expands culture by seed is sent out
Ferment, fermentation raw material is more, and fermentation procedure is numerous and diverse.
South China abounds with sugarcane, mainly for the production of sucrose, fuel alcohol and flavour white wine (such as Rum)
Deng.With some fruit wine, fruit vinegar raw material as, sugar-cane juice be make vinegar very good material, obtained brewageing area research in recent years
The highest attention of personnel.Chinese patent 201010288098.7 discloses a kind of preparation method of sugarcane juice flavor vinegar, still, still
Come with some shortcomings part, is mainly reflected in：(1) liquid-state fermentation technology is used, when saccharomyces cerevisiae and ester-producing yeast act synergistically
Between it is shorter, preparation process lacks ageing link, and fragrance is still not up to desirable level；(2) liquid-state fermentation technology is to equipment, operation etc.
Aspect requires higher, implements to still suffer from difficulty in some medium-sized and small enterprises.
The content of the invention
It is an object of the invention to provide a kind of preparation method of sugarcane fruit vinegar, is prepared with solving existing sugarcane fruit vinegar in the art
Cumbersome, the problems such as sugarcane fruit vinegar flavor is not good enough.
To solve above technical problem, the present invention uses following technical scheme：
A kind of preparation method of sugarcane fruit vinegar, comprises the following steps：
S1：Fresh sugarcane is chosen, peeling is cleaned, is put into squeezer and squeezes to obtain natural sugarcane juice, then by natural sugarcane juice
With the screen filtration of 240-300 mesh, after removing filter residue, 8-10min is boiled into the heating of sugarcane filtrate, then filtered with nanofiltration membrane,
Addition proteolytic enzyme, papain stir after sugarcane filtrate is cooled into 30-35 DEG C, and it is 28-32 DEG C to control temperature, is placed
12-18h, it is standby sugar-cane juice must to be digested；
S2：Apple is cleaned, after remove seed, squeezes the juice, filters, obtain cider, add proteolytic enzyme, papain mixing,
It is put into sealing cylinder and is digested, it is 28-32 DEG C to control temperature, places 12-18h, filtering, obtains digesting cider；
S3：Enzymolysis sugar-cane juice and enzymolysis cider are well mixed, add xylitol, citric acid, sodium alginate regulation pH
It is worth for 3.5-4.2, adds fermentation by saccharomyces cerevisiae, it is 25-28 DEG C to control fermentation temperature, obtains fermentation fruit wine；
S4：With the pH value of xylitol, citric acid and sodium alginate regulation fermentation fruit wine to 4.8-5.2, adding 52 ° of white wine will
Alcoholic strength is adjusted to 6.5-7.0% (v/v), and then high-temperature sterilization, acetobacter is added after cooling, is placed in 28-32 DEG C of temperature
Lower fermentation 6-8 days, after fermentation ends, first passes through clarifying treatment, with 60-80nm ceramic membrane filter, then by high-temperature sterilization at
Reason, obtains sugarcane fruit vinegar；
S5：Honey, sweet taste peptide, the seasoning of tart flavour peptide are added in gained sugarcane fruit vinegar so that sugarcane fruit vinegar pol is 5.0-
5.8%, pH value 5.5-6.5, alcoholic strength is 6.8-7.1% (v/v), then is handled by high-temperature sterilization, is sealed.
Preferably, temperature control when sugarcane filtrate is boiled described in step S1 is at 95-105 DEG C.
Preferably, nanofiltration membrane described in step S1 is 20-40nm ceramic membrane.
Preferably, the dosage of proteolytic enzyme described in step S1 and S2 is 45-55mg/L, and the dosage of papain is 20-
30mg/L。
Preferably, the ratio of sugar-cane juice and cider described in step S3 is 5-10:1-2.
Preferably, the dosage of xylitol described in step S3 is the 10-12% of fermentation fruit wine total amount, and the dosage of citric acid is hair
The 8-10% of ferment fruit wine total amount, the dosage of sodium alginate are the 4-7% of fermentation fruit wine total amount.
Preferably, saccharomyces cerevisiae dosage described in step S3 for enzymolysis sugar-cane juice and digests cider total amount
7-10%, fermentation time 5-6 days.
Preferably, the dosage of xylitol described in step S4 is the 4-6% of fermentation fruit wine total amount, and the dosage of citric acid is fermentation
The 2-3% of fruit wine total amount, the dosage of sodium alginate are the 1-2% of fermentation fruit wine total amount, and the dosage of white wine is fermentation fruit wine total amount
2-3%, the dosage of acetobacter is the 7-10% of fermentation fruit wine total amount.
Preferably, high-temperature sterilization described in step S4 is 5-8s at a high temperature of sugarcane fruit vinegar is placed in into 125-135 DEG C, is instantaneously gone out
Bacterium.
Preferably, the dosage of honey described in step S5 be the 2-3% of sugarcane fruit vinegar total amount, the dosage of sweet taste peptide be sugarcane fruit
The 0.2-0.5% of vinegar total amount, the 0.2-0.4% that the dosage of tart flavour peptide is sugarcane fruit vinegar total amount.
The invention has the advantages that：
(1) sugarcane fruit vinegar of the present invention, by rational allocation, the preparation method using science, obtained sugarcane fruit vinegar color and luster
Limpid transparent, aromatic flavour is fresh and sweet tasty, and preferably maintains sugarcane, the nutritional ingredient of apple, and without heavy in storage period
Precipitation goes out and muddy generation.
(2) proteolytic enzyme is added in preparation process, can preferably by the breaks down proteins contained in sugarcane, apple into
Amino acid；Papain can hydrolysising animal-plant protein, greatly improve food value, be advantageous to the digestion and absorption of human body；
And honey, citric acid seasoning are added in the beverage, can further lift the flavor of beverage, and sodium alginate can be used as stabilization
Agent keeps fruit vinegar flavor, makes mouthfeel more preferably.
Embodiment
In order to be better understood from the present invention, now it is illustrated by following examples, following examples belong to the present invention's
Protection domain, but do not limit the scope of the invention.
Embodiment 1
A kind of preparation method of sugarcane fruit vinegar, comprises the following steps：
S1：Fresh sugarcane is chosen, peeling is cleaned, is put into squeezer and squeezes to obtain natural sugarcane juice, then by natural sugarcane juice
With the screen filtration of 280 mesh, after removing filter residue, sugarcane filtrate is heated to 95-105 DEG C, boils 10min, then the pottery with 20nm
Porcelain membrane filtration, it will obtain adding proteolytic enzyme 50mg/L, papain 30mg/L stirring after sugarcane filtrate is cooled to 30-35 DEG C
Uniformly digested, it is 28-32 DEG C to control temperature, places 12h, it is standby must to digest sugar-cane juice；
S2：Apple is cleaned, after remove seed, squeeze the juice, filter, obtain cider, add proteolytic enzyme 45mg/L, papain
25mg/L is mixed, and is put into sealing cylinder and is digested, and it is 28-32 DEG C to control temperature, is placed 18h, filtering, is obtained digesting apple
Juice；
S3：Sugar-cane juice and enzymolysis cider will be digested with 8:1 ratio is well mixed, and adds xylitol, citric acid, marine alga
Sour sodium, dosage are respectively to digest sugar-cane juice and digest 10%, 9%, the 7% of cider total amount, to adjust pH value as 3.5, then are added
Enter to digest sugar-cane juice and digest the fermentation by saccharomyces cerevisiae of cider total amount 8%, it is 25-28 DEG C to control fermentation temperature, is fermented 6 days,
Obtain fermentation fruit wine；
S4：It is respectively 6%, 2%, the 2% of fermentation fruit wine total amount to add xylitol, citric acid and sodium alginate, dosage, with
The pH value of fermentation fruit wine is adjusted to 5.0,52 ° of white wine is added and adjusts alcoholic strength to 6.5% (v/v), dosage is that fermentation fruit wine is total
The 3% of amount, 6s carries out high-temperature sterilization at a high temperature of sugarcane fruit vinegar then is placed in into 125-135 DEG C, and fermentation fruit wine is added after cooling
The acetobacter of total amount 7%, fermented 7 days at a temperature of being placed in 28-32 DEG C, after fermentation ends, first pass through clarifying treatment, use 60nm
Ceramic membrane filter, then 5s carries out high-temperature sterilization processing at a high temperature of sugarcane fruit vinegar is placed in into 125-135 DEG C, obtains sugarcane fruit
Vinegar；
S5：Honey, sweet taste peptide, the seasoning of tart flavour peptide are added in gained sugarcane fruit vinegar, dosage is respectively sugarcane fruit vinegar total amount
3%, 0.2%, 0.3% so that sugarcane fruit vinegar pol be 5.5%, pH value 5.5, alcoholic strength is 7.1% (v/v), then is passed through
High-temperature sterilization processing, is sealed.
Embodiment 2
A kind of preparation method of sugarcane fruit vinegar, comprises the following steps：
S1：Fresh sugarcane is chosen, peeling is cleaned, is put into squeezer and squeezes to obtain natural sugarcane juice, then by natural sugarcane juice
With the screen filtration of 300 mesh, after removing filter residue, sugarcane filtrate is heated to 95-105 DEG C, boils 8min, then the ceramics with 30nm
Membrane filtration, it will obtain adding proteolytic enzyme 55mg/L, papain 20mg/L stirring after sugarcane filtrate is cooled to 30-35 DEG C
Even to be digested, it is 28-32 DEG C to control temperature, places 15h, it is standby must to digest sugar-cane juice；
S2：Apple is cleaned, after remove seed, squeeze the juice, filter, obtain cider, add proteolytic enzyme 50mg/L, papain
30mg/L is mixed, and is put into sealing cylinder and is digested, and it is 28-32 DEG C to control temperature, is placed 12h, filtering, is obtained digesting apple
Juice；
S3：Sugar-cane juice and enzymolysis cider will be digested with 10:2 ratio is well mixed, and adds xylitol, citric acid, sea
Mosanom, dosage is respectively to digest sugar-cane juice and digest 11%, 10%, the 4% of cider total amount, to adjust pH value as 3.8, then
Add enzymolysis sugar-cane juice and digest the fermentation by saccharomyces cerevisiae of cider total amount 10%, it is 25-28 DEG C to control fermentation temperature, fermentation 5
My god, obtain fermentation fruit wine；
S4：It is respectively 4%, 2%, the 2% of fermentation fruit wine total amount to add xylitol, citric acid and sodium alginate, dosage, with
The pH value of fermentation fruit wine is adjusted to 5.2,52 ° of white wine is added and adjusts alcoholic strength to 6.8% (v/v), dosage is that fermentation fruit wine is total
The 2% of amount, 8s carries out high-temperature sterilization at a high temperature of sugarcane fruit vinegar then is placed in into 125-135 DEG C, and fermentation fruit wine is added after cooling
The acetobacter of total amount 9%, fermented 8 days at a temperature of being placed in 28-32 DEG C, after fermentation ends, first pass through clarifying treatment, use 80nm
Ceramic membrane filter, then 7s carries out high-temperature sterilization processing at a high temperature of sugarcane fruit vinegar is placed in into 125-135 DEG C, obtains sugarcane fruit
Vinegar；
S5：Honey, sweet taste peptide, the seasoning of tart flavour peptide are added in gained sugarcane fruit vinegar, dosage is respectively sugarcane fruit vinegar total amount
2%, 0.4%, 0.4% so that sugarcane fruit vinegar pol be 5.8%, pH value 5.8, alcoholic strength is 6.8% (v/v), then is passed through
High-temperature sterilization processing, is sealed.
Embodiment 3
A kind of preparation method of sugarcane fruit vinegar, comprises the following steps：
S1：Fresh sugarcane is chosen, peeling is cleaned, is put into squeezer and squeezes to obtain natural sugarcane juice, then by natural sugarcane juice
With the screen filtration of 240 mesh, after removing filter residue, sugarcane filtrate is heated to 95-105 DEG C, boils 9min, then the ceramics with 40nm
Membrane filtration, it will obtain adding proteolytic enzyme 45mg/L, papain 25mg/L stirring after sugarcane filtrate is cooled to 30-35 DEG C
Even to be digested, it is 28-32 DEG C to control temperature, places 18h, it is standby must to digest sugar-cane juice；
S2：Apple is cleaned, after remove seed, squeeze the juice, filter, obtain cider, add proteolytic enzyme 55mg/L, papain
20mg/L is mixed, and is put into sealing cylinder and is digested, and it is 28-32 DEG C to control temperature, is placed 15h, filtering, is obtained digesting apple
Juice；
S3：Sugar-cane juice and enzymolysis cider will be digested with 10:1 ratio is well mixed, and adds xylitol, citric acid, sea
Mosanom, dosage is respectively to digest sugar-cane juice and digest 12%, 8%, the 6% of cider total amount, to adjust pH value as 4.2, then
Add enzymolysis sugar-cane juice and digest the fermentation by saccharomyces cerevisiae of cider total amount 7%, it is 25-28 DEG C to control fermentation temperature, fermentation 6
My god, obtain fermentation fruit wine；
S4：It is respectively 5%, 3%, the 1% of fermentation fruit wine total amount to add xylitol, citric acid and sodium alginate, dosage, with
The pH value of fermentation fruit wine is adjusted to 4.8,52 ° of white wine is added and adjusts alcoholic strength to 7.0% (v/v), dosage is that fermentation fruit wine is total
The 2% of amount, 5s carries out high-temperature sterilization at a high temperature of sugarcane fruit vinegar then is placed in into 125-135 DEG C, and fermentation fruit wine is added after cooling
The acetobacter of total amount 10%, fermented 6 days at a temperature of being placed in 28-32 DEG C, after fermentation ends, first pass through clarifying treatment, used
70nm ceramic membrane filter, then 8s carries out high-temperature sterilization processing at a high temperature of sugarcane fruit vinegar is placed in into 125-135 DEG C, obtains sugarcane
Fruit vinegar；
S5：Honey, sweet taste peptide, the seasoning of tart flavour peptide are added in gained sugarcane fruit vinegar, dosage is respectively sugarcane fruit vinegar total amount
2%, 0.5%, 0.2% so that sugarcane fruit vinegar pol be 5.0%, pH value 6.5, alcoholic strength is 6.9% (v/v), then is passed through
High-temperature sterilization processing, is sealed.
Embodiment 4
A kind of preparation method of sugarcane fruit vinegar, comprises the following steps：
S1：Fresh sugarcane is chosen, peeling is cleaned, is put into squeezer and squeezes to obtain natural sugarcane juice, then by natural sugarcane juice
With the screen filtration of 250 mesh, after removing filter residue, sugarcane filtrate is heated to 95-105 DEG C, boils 8min, then the ceramics with 40nm
Membrane filtration, it will obtain adding proteolytic enzyme 48mg/L, papain 22mg/L stirring after sugarcane filtrate is cooled to 30-35 DEG C
Even to be digested, it is 28-32 DEG C to control temperature, places 13h, it is standby must to digest sugar-cane juice；
S2：Apple is cleaned, after remove seed, squeeze the juice, filter, obtain cider, add proteolytic enzyme 45mg/L, papain
26mg/L is mixed, and is put into sealing cylinder and is digested, and it is 28-32 DEG C to control temperature, is placed 12h, filtering, is obtained digesting apple
Juice；
S3：Sugar-cane juice and enzymolysis cider will be digested with 9:2 ratio is well mixed, and adds xylitol, citric acid, marine alga
Sour sodium, dosage are respectively to digest sugar-cane juice and digest 10%, 9%, the 5% of cider total amount, to adjust pH value as 3.5, then are added
Enter to digest sugar-cane juice and digest the fermentation by saccharomyces cerevisiae of cider total amount 10%, it is 25-28 DEG C to control fermentation temperature, is fermented 5 days,
Obtain fermentation fruit wine；
S4：It is respectively 4%, 2%, the 2% of fermentation fruit wine total amount to add xylitol, citric acid and sodium alginate, dosage, with
The pH value of fermentation fruit wine is adjusted to 4.8,52 ° of white wine is added and adjusts alcoholic strength to 7.0% (v/v), dosage is that fermentation fruit wine is total
The 3% of amount, 6s carries out high-temperature sterilization at a high temperature of sugarcane fruit vinegar then is placed in into 125-135 DEG C, and fermentation fruit wine is added after cooling
The acetobacter of total amount 8%, fermented 8 days at a temperature of being placed in 28-32 DEG C, after fermentation ends, first pass through clarifying treatment, use 80nm
Ceramic membrane filter, then 5s carries out high-temperature sterilization processing at a high temperature of sugarcane fruit vinegar is placed in into 125-135 DEG C, obtains sugarcane fruit
Vinegar；
S5：Honey, sweet taste peptide, the seasoning of tart flavour peptide are added in gained sugarcane fruit vinegar, dosage is respectively sugarcane fruit vinegar total amount
2%, 0.2%, 0.4% so that sugarcane fruit vinegar pol be 5.6%, pH value 5.8, alcoholic strength is 6.8% (v/v), then is passed through
High-temperature sterilization processing, is sealed.
The product quality indicator of sugarcane fruit vinegar beverage provided by the invention is detected, the common sugarcane fruit vinegar with the market
It is compared, the results are shown in Table shown in 1：
The quality contrast of the different sugarcane fruit vinegar beverages of table 1
As can be known from the above table, product color of the present invention is good, clarification, free from admixture and precipitation, there is the special of sugarcane, apple and vinegar
Fragrance, free from extraneous odour, tart flavour is soft, and slightly sweet tea is sour-sweet tasty and refreshing without puckery；Each side index is more superior than existing sugarcane fruit vinegar.
Above content is to combine specific preferred embodiment further description made for the present invention, it is impossible to is assert
The specific implementation of the present invention is confined to these explanations, for person of an ordinary skill in the technical field, is not departing from
On the premise of present inventive concept, some simple deduction or replace can also be made, should all be considered as belonging to the present invention by being submitted
Claims determine scope of patent protection.
Claims (10)
1. a kind of preparation method of sugarcane fruit vinegar, it is characterised in that comprise the following steps：
S1：Fresh sugarcane is chosen, peeling is cleaned, is put into squeezer and squeezes to obtain natural sugarcane juice, then use natural sugarcane juice
The screen filtration of 240-300 mesh, after removing filter residue, 8-10min is boiled into the heating of sugarcane filtrate, then filtered with nanofiltration membrane, will
Sugarcane filtrate adds proteolytic enzyme after being cooled to 30-35 DEG C, papain stirs, and it is 28-32 DEG C to control temperature, is placed
12-18h, it is standby sugar-cane juice must to be digested；
S2：Apple is cleaned, after remove seed, squeeze the juice, filter, obtain cider, added proteolytic enzyme, papain mixing, be put into
Digested in sealing cylinder, it is 28-32 DEG C to control temperature, places 12-18h, filtering, obtains digesting cider；
S3：Enzymolysis sugar-cane juice and enzymolysis cider are well mixed, adding xylitol, citric acid, sodium alginate regulation pH value is
3.5-4.2, fermentation by saccharomyces cerevisiae is added, it is 25-28 DEG C to control fermentation temperature, obtains fermentation fruit wine；
S4：With the pH value of xylitol, citric acid and sodium alginate regulation fermentation fruit wine to 4.8-5.2,52 ° of white wine are added by alcohol
To 6.5-7.0% (v/v), then high-temperature sterilization, acetobacter is added after cooling, is sent out at a temperature of being placed in 28-32 DEG C for degree regulation
Ferment 6-8 days, after fermentation ends, clarifying treatment is first passed through, handle, obtain with 60-80nm ceramic membrane filter, then by high-temperature sterilization
To sugarcane fruit vinegar；
S5：Honey, sweet taste peptide, the seasoning of tart flavour peptide are added in gained sugarcane fruit vinegar so that sugarcane fruit vinegar pol is 5.0-
5.8%, pH value 5.5-6.5, alcoholic strength is 6.8-7.1% (v/v), then is handled by high-temperature sterilization, is sealed.
2. the preparation method of sugarcane fruit vinegar according to claim 1, it is characterised in that sugarcane filtrate is boiled described in step S1
When temperature control at 95-105 DEG C.
3. the preparation method of sugarcane fruit vinegar according to claim 1, it is characterised in that nanofiltration membrane described in step S1 is
20-40nm ceramic membrane.
4. the preparation method of sugarcane fruit vinegar according to claim 1, it is characterised in that albumen water described in step S1 and S2
The dosage for solving enzyme is 45-55mg/L, and the dosage of papain is 20-30mg/L.
5. the preparation method of sugarcane fruit vinegar according to claim 1, it is characterised in that sugar-cane juice and apple described in step S3
The ratio of juice is 5-10:1-2.
6. the preparation method of sugarcane fruit vinegar according to claim 1, it is characterised in that the dosage of xylitol described in step S3
For the 10-12% of fermentation fruit wine total amount, the dosage of citric acid is the 8-10% of fermentation fruit wine total amount, and the dosage of sodium alginate is hair
The 4-7% of ferment fruit wine total amount.
7. the preparation method of sugarcane fruit vinegar according to claim 1, it is characterised in that saccharomyces cerevisiae dosage described in step S3
For enzymolysis sugar-cane juice and the 7-10% of enzymolysis cider total amount, fermentation time is 5-6 days.
8. the preparation method of sugarcane fruit vinegar according to claim 1, it is characterised in that the dosage of xylitol described in step S4
For the 4-6% of fermentation fruit wine total amount, the dosage of citric acid is the 2-3% of fermentation fruit wine total amount, and the dosage of sodium alginate is fermentation
The 1-2% of fruit wine total amount, the dosage of white wine are the 2-3% of fermentation fruit wine total amount, and the dosage of acetobacter is fermentation fruit wine total amount
7-10%.
9. the preparation method of sugarcane fruit vinegar according to claim 1, it is characterised in that high-temperature sterilization described in step S4 is will
5-8s at a high temperature of sugarcane fruit vinegar is placed in 125-135 DEG C, instantaneous sterilizing.
10. the preparation method of sugarcane fruit vinegar according to claim 1, it is characterised in that the dosage of honey described in step S5
Dosage for the 2-3% of sugarcane fruit vinegar total amount, sweet taste peptide is the 0.2-0.5% of sugarcane fruit vinegar total amount, the dosage of tart flavour peptide is sweet
The 0.2-0.4% of sugarcane fruit vinegar total amount.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108641888A (en) * | 2018-06-29 | 2018-10-12 | 广西浙缘农业科技有限公司 | A kind of preparation method of passion fruit sugarcane vinegar |
| CN114703036A (en) * | 2022-03-24 | 2022-07-05 | 林永龙 | Vinegar processing technology |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104273618A (en) * | 2014-10-16 | 2015-01-14 | 广西大学 | Processing method of concentrated sugarcane juice |
| CN106047649A (en) * | 2016-08-12 | 2016-10-26 | 广西大学 | Preparation technology of sugarcane fruit vinegar |
| CN107164198A (en) * | 2017-03-31 | 2017-09-15 | 启东市惠鹤蔬果农地股份专业合作社 | A kind of Sugarless type apple vinegar beverage and its production method |
-
2017
- 2017-10-30 CN CN201711034782.0A patent/CN107557265A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104273618A (en) * | 2014-10-16 | 2015-01-14 | 广西大学 | Processing method of concentrated sugarcane juice |
| CN106047649A (en) * | 2016-08-12 | 2016-10-26 | 广西大学 | Preparation technology of sugarcane fruit vinegar |
| CN107164198A (en) * | 2017-03-31 | 2017-09-15 | 启东市惠鹤蔬果农地股份专业合作社 | A kind of Sugarless type apple vinegar beverage and its production method |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108641888A (en) * | 2018-06-29 | 2018-10-12 | 广西浙缘农业科技有限公司 | A kind of preparation method of passion fruit sugarcane vinegar |
| CN114703036A (en) * | 2022-03-24 | 2022-07-05 | 林永龙 | Vinegar processing technology |
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Application publication date: 20180109 |
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