Preparation of Nanguo pear vinegar
The technology of fruit pear and acetic acid fermentation is applied in the field of preparation of Nanguo pear fruit vinegar, which can solve the problems of poor flavor, easy browning taste and easy browning of Nanguo pear fruit vinegar, and achieves a product that is rich in nutrition, easy to industrialized production, and low in cost. Effect
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Embodiment 1
[0017] The raw materials are fresh, non-rotten and non-mildewed Nanguo pears, rinsed with clean water for 3 times, cut into pieces and remove the pits, and then enter the crushing and beating machine. When beating, add 0.01% ethylenediamine to the weight of the pieces of Nanguo pears after cutting and removing the pits Disodium tetraacetate, 0.1% citric acid, 0.05% Vc composite color protection solution composed of Vc carry out color protection, with 1% pectinase of the slurry weight after beating, join in the Nanguo pear juice, under the condition of 30 ℃, After 1 hour of enzymatic hydrolysis, filtration and clarification, add white sugar to adjust the sugar content of Nanguo pear juice to 14%, use citric acid to adjust the acidity to pH 3.5, and cultivate 0.01% active dry yeast of the slurry weight after filtration and clarification at 30°C for 3 hours After adding it into the fruit pulp and carrying out alcoholic fermentation for 7 days, insert the acetic acid bacterial stra...
Embodiment 2
[0019] The raw materials are fresh, non-rotten and non-mildewed Nanguo pears. After washing with clean water for 3 times, they are cut and pitted and put into the crushing and beating machine. When beating, 0.02% ethylenediamine of the weight of the cut and pitted Nanguo pears is added. Disodium tetraacetate (EDTA-2Na), 0.15% citric acid, the composite color protecting liquid that 0.1% Vc forms carry out color protecting, with the pectinase of 1% of slurry weight after beating, join in the Nanguo pear juice, in Under the condition of 30°C, after enzymatic hydrolysis for 1 hour, filter and clarify, add white sugar to adjust the sugar content of Nanguo pear juice to 14%, use citric acid to adjust the acidity to pH 3.8, and filter and clarify 0.03% active dry yeast by weight of the slurry at 30°C Under the conditions, after culturing for 3 hours, it was added to the fruit pulp for alcoholic fermentation for 7 days, then the acetic acid strains bred after ultraviolet mutagenesis an...
Embodiment 3
[0021] The raw materials are fresh, non-rotten and non-mildewed Nanguo pears, rinsed with clean water for 3 times, cut into pieces and remove the pits, and then enter the crushing and beating machine. When beating, add 0.03% ethylenediamine of the weight of the pieces of Nanguo pears after cutting and removing the pits Disodium tetraacetate (EDTA-2Na), 0.2% citric acid, the composite color protecting solution that 0.2% Vc forms carry out color protecting, with the pectinase of 1% of slurry weight after beating, join in the Nanguo pear juice, in Under the condition of 30°C, after enzymatic hydrolysis for 1 hour, filter and clarify, add white sugar to adjust the sugar content of Nanguo pear juice to 14%, use citric acid to adjust the acidity to pH 3.8, and filter and clarify 0.05% active dry yeast by weight of the slurry at 30°C Under the conditions, after culturing for 3 hours, it was added to the fruit pulp for alcoholic fermentation for 7 days, then the acetic acid strains bre...
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