Melon and fruit vinegar and manufacture method thereof

A technology of melon and watermelon, applied in the field of melon and fruit vinegar and its preparation, can solve the problems of loss of fermented nutrient components, weak nutrient components and flavor substances of fermented products, loss of nutrition and flavor of fruit vinegar and its beverages, etc., so as to eliminate fatigue , Natural and harmonious color, short fermentation period

Inactive Publication Date: 2008-08-20
刘朋龙
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are many reports on fruit vinegar and fruit vinegar drinks, but there are few related reports on cantaloupe and watermelon fruit vinegar; in addition, in order to ensure the stability and controllability of product quality in the industrial production of fruit vinegar, pure yeast is mostly used. Bacteria and acetic acid bacteria secondary fermentation process, and most of them are single strains. The defect of the above process is that the nutrients and flavor substa

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] a. Select 120 kg of Hami melons with good maturity, no pests and no rot, wash them with water, drain, and remove the skin;

[0029] b. After peeling off the skin, place it in 0.1% by weight aqueous solution of ascorbic acid to protect the color for 5 minutes, then crush and make a pulp, then add water twice the weight of the fresh melon to prepare the melon pulp;

[0030] c, after further grinding the melon pulp with a colloid mill, squeeze the juice, add 2% sugar by weight to the melon pulp juice to make the soluble solids reach 10%, and mix evenly;

[0031] d. Add all the melon pulp juice in step c into the fermentation tank, add the mixed bacteria into the fermenter according to 10% of the weight of the melon pulp juice, and ferment at a temperature of 20°C for 2-4 days, and feed 1L / kg·min during the fermentation process Sterile air, when the acetic acid content of the fermented liquid reaches 5%, filter through 60 mesh to obtain the fruit vinegar liquid;

[0032]Pr...

Embodiment 2

[0039] a. Select 120 kg of watermelon with good maturity, no pests and no rot, wash it with water, drain it, and remove the skin;

[0040] b. After peeling off the skin, place it in 0.2% by weight aqueous solution of ascorbic acid to protect the color for 5 minutes, then crush and make a pulp, then add water 3 times the weight of fresh melon to obtain melon pulp;

[0041] c, after further grinding the melon pulp with a colloid mill, squeeze the juice, add 3% sugar by weight to the melon pulp juice to make the soluble solids reach 10%, and mix evenly;

[0042] d. Add all the melon pulp juice in step c into the fermentation tank, add the mixed bacteria into the fermenter according to 15% of the weight of the melon pulp juice, and ferment at a temperature of 25°C for 2-4 days. During the fermentation process, 1L / kg·min is introduced Sterile air, when the acetic acid content of the fermented liquid reaches 6%, filter through 80 mesh to obtain the fruit vinegar liquid;

[0043] Pr...

Embodiment 3

[0050] a. Select 120 kg of Hami melons with good maturity, no pests and no rot, wash them with water, drain, and remove the skin;

[0051] b. After peeling, put it in 0.3% by weight aqueous solution of ascorbic acid to protect the color for 5 minutes, break it and make a pulp, then add water 4 times the weight of fresh melon to obtain melon pulp;

[0052] c, after further grinding the melon pulp with a colloid mill, squeeze the juice, add 4% sugar by weight to the melon pulp juice to make the soluble solids reach 10%, and mix evenly;

[0053] d, all the melon pulp juice of step c is added in the fermentation tank, the mixed bacteria is added in the fermenter according to 18% of the weight of the melon pulp juice, and fermented at a temperature of 30° C. for 2-4 days, and the fermentation process adopts a stirring form to feed oxygen, When the acetic acid content of the fermented liquid reaches 7%, filter through 90 mesh to obtain the fruit vinegar liquid;

[0054] Preparation...

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PUM

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Abstract

The invention relates to melon and fruit vinegar and a preparation method thereof, which is prepared by washing, peeling, color protecting, smashing and pulping fresh hami melon or water melon, adding various yeasts and various acetic acid strains for mixing and going through the steps of one time fermentation, aging, clarification, blending, sterilization, filling and sterilization. The melon and fruit vinegar of the invention is prepared by adopting fruit vinegar fermented by whole meshed fruit; the adoption of one time fermentation by mixing various microzyme and various acetic acid strains overcomes the disadvantage of the relative weakness of the nutrient contents and flavor substances of the fermentation products owing to the monotonicity of the strain and leads the nutrition composition and flavor substances of the fruit vinegar to be more abundant; meanwhile, in the process of fermentation, by properly supplementing oxygen, the intergrowth of the microzyme and acetic acid bacteria is quick, the fermentation period is short and the efficiency is high; a certain amount of juice is contained in the vinegar, therefore, the nutrition is more abundant and the flavor is better. The melon and fruit vinegar has the advantages of eliminating fatigue, tonifying qi, nourishing the blood, preventing constipation, softening blood vessel, relieving hypertension and decreasing blood fat.

Description

technical field [0001] The invention relates to a melon and fruit vinegar and a preparation method thereof, in particular to a kind of melon and fruit vinegar produced by using Hami melon or watermelon as a raw material. The invention belongs to the technical field of brewing biology. Background technique [0002] Hami melon, known as muskmelon and sweet melon in ancient times, is called "Kuhong" in Uighur, which is derived from the Turkic word "Kabo", which means "melon". Hami melon has the reputation of "the king of melons". Its sugar content is about 15%. , renowned at home and abroad. [0003] Hami melon is not only delicious, but also rich in nutrition and high in medicinal value. The melon is cold and sweet, generally contains 12-16 degrees of sugar, and the highest one reaches 20 degrees, which is 1.5-3 sweeter than other melons; it is rich in vitamins A, B, C and potassium, calcium, phosphorus and other elements; it contains iron The amount is 0.3mg / 100g, which is...

Claims

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Application Information

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IPC IPC(8): C12J1/02C12J1/08
Inventor 刘朋龙
Owner 刘朋龙
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