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

Inactive Publication Date: 2009-01-21
SHENYANG AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to select Nanguo pear, a specialty fruit in southern Liaoning with bright color, fine and smooth flesh, refreshing and juicy taste and strong flavor, known as "the king of pears" as raw...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

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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Abstract

The invention relates to a method for preparing pome south vinegar, comprising the following steps: the pome south is crushed and pulped as well as is subjected to color protection and enzymolysis, active dry yeast is taken as yeast wine to perform the alcohol fermentation, As.1.41 acetic acid bacteria are taken as parent bacterial strains, the composite mutagenesis consisting of ultraviolet mutagenesis and pulsed light mutagenesis is adopted to culture excellent acetic acid bacterial strain so as to perform the acetic acid fermentation, and the health care fruit vinegar is prepared by matching raw materials such as a sweetening agent, an acidity regulator, a flavoring agent and oligose. The process flow comprises the following steps of selecting pome south, cleaning the pome south, crushing and pulping the pome south, protecting the color, performing the enzymolysis, filtering and clearing, adjusting the component, performing the alcohol fermentation, performing the acetic acid fermentation, filtering, matching, evening materials, bulking, sterilizing and preparing the pome south vinegar. The technical proposal is feasible. The produced pome south vinegar has rich nutrient value, simple technique, low cost and easy industrialized production.

Description

technical field [0001] The invention relates to a preparation method of Nanguo pear fruit vinegar. Background technique [0002] At present, there is still a lack of systematic and in-depth research on the comprehensive utilization and deep processing of Nanguo pear at home and abroad. Since Nanguo pear is a special product in southern Liaoning, the research is mostly concentrated in China. Nanguo pears are rich in aroma and juicy. The Institute of Pomology of the Chinese Academy of Agricultural Sciences evaluated 517 pear varieties across the country, and Nanguo pears were identified as one of the four varieties with the highest quality. There are already processed products of Nanguo pear in the domestic market, such as Nanguo pear drink and Nanguo pear wine. Also do not see the report about Nanguo pear vinegar. Existing pear vinegar majority is allotment type fruit vinegar, and a few fermented pear vinegar has technical difficulties such as easy browning, poor mouthfeel...

Claims

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Application Information

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IPC IPC(8): C12J1/02C12J1/08
Inventor 孟宪军李斌颜廷才张琦冯颖孙希云汪艳群
Owner SHENYANG AGRI UNIV
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