Production method of debittering honey pomelo fermentation product

Abstract

The invention discloses a method for producing a fermented product of debitterized honey pomelos. A honey pomelo pulp raw material is washed and disinfected, and is debitterized under thermal insulation for 2 to 4 hours at a temperature of between 55 and 66 DEG C by soy milk with the weight ratio of between 1 to 2 and 3, the debitterized honey pomelo pulp is pulped by adding enzyme and is enzymolyzed by heating to obtain juice of the enzymolyzed and debitterized honey pomelo, the juice of the enzymolyzed and debitterized honey pomelo is sterilized; the sugar and acid degree of the enzymolyzed and debitterized honey pomelo is adjusted; and zymogen is added into the enzymolyzed and debitterized honey pomelo for fermentation to obtain a semi-finished product of the fermented product of the debitterized honey pomelos; and the semi-finished product is put into a tank for aging and afterripening to obtain a finished product. When alcohol active dry microzyme is added for fermentation, debitterized honey pomelo wine is obtained; and when acetic acid bacteria is inoculated for fermentation after the alcohol active dry microzyme is added for fermentation, debitterized honey pomelo vinegar is obtained. The method utilizes phytoenzyme contained in the soy milk to effectively reduce the content of bitter principle-naringin in the honey pomelo pulp raw material, and the measurement shows that the contents of naringin are low in the honey pomelo pulp raw material after the debitterization and the fermented products of the debitterized honey pomelos prepared by the honey pomelo pulp raw material. The debitterized honey pomelo wine produced by the method has natural colour and luster and fragrance of honey pomelos, and the produced debitterized honey pomelo vinegar is clear and transparent, and has the fragrance of vinegar and honey pomelos.

Description

technical field

[0001] The invention relates to a deep processing method of pomelo, in particular to a method for preparing a debittered pomelo fermented product. Background technique

[0002] Pomelo, also known as honey pomelo, is the ripe fruit of the evergreen pomelo tree of the Rutaceae plant. Grapefruit has extremely high nutritional value. The flesh and skin of grapefruit are rich in Citrus aurantium, carotene, B vitamins, vitamin C, natural vitamins, P, minerals, sugars and volatile oil. Grapefruit has health effects such as lowering blood sugar, lowering blood pressure, losing weight, and beautifying. At present, grapefruit is mainly sold as fresh fruit, which is greatly affected by seasons and has low added value. As a deep-processing product of pomelo, it is more common to use pomelo peel to make preserved fruit. The fermented product of pomelo has no product to appear on the market yet, also does not see the report of the preparation method of grapefruit fermen...

Images