Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Production method of debittering honey pomelo fermentation product

The technology of a fermented product and a production method is applied in the field of production of debittered pomelo fermented products, which can solve the problems of short boiling time, loss of nutrients, and inability to remove the bitterness of the pomelo peel, and achieves elegant, round and comfortable wine. body effect

Inactive Publication Date: 2012-06-27
FUJIAN NANHAI FOOD
View PDF1 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

When using this method to remove bitterness, if the boiling time is short, the bitterness of the grapefruit peel cannot be removed; if the boiling time is long, the grapefruit peel will be boiled, and its nutrients will be lost after long-term high-temperature heating

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Production method of debittering honey pomelo fermentation product

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Example 1. Making debitter honey pomelo wine:

[0027] After washing the 12kg fresh pomelo fruit, separate the honey pomelo skin sponge, the honey pomelo flesh, and the honey pomelo flesh coat. 8kg of the obtained honey pomelo meat was immersed in 16kg of 200ppm chlorine dioxide solution for 3.5 minutes, disinfected, washed and spin-dried; after the soybeans were refined, the high-pressure homogenization became soy milk, and the protein content was determined to be 2% according to the conventional method. ; Put the sterilized pomelo meat into 16kg of soy milk, keep it warm at 55°C for 4 hours to remove the bitterness, wash the debittered pomelo meat 3 times with clean water, and dehydrate the debittered pomelo meat after washing and drying. Disinfect it in a 200ppm chlorine dioxide solution for 4 minutes, wash and spin dry; add 4kg of pectinase enzyme solution with a concentration of 5000FDU / ml for beating to obtain 12kg of enzyme beating solution; heat the obtained enzyme...

Embodiment 2

[0028] Example 2: Making debitter honey pomelo wine:

[0029] After washing the 12kg fresh pomelo fruit, separate the honey pomelo skin sponge, the honey pomelo flesh, and the honey pomelo flesh coat. 8kg of the obtained honey pomelo meat was immersed in 24kg of 150ppm chlorine dioxide solution for 5 minutes to disinfect, washed and dried; after the soybeans were refined, the high-pressure homogenized homogenate became soy milk, and the protein content was determined to be 5% according to the conventional method ; Put the sterilized pomelo meat into 24kg of soy milk, keep it warm at 55°C for 2.5 hours to remove the bitterness, wash the debittered pomelo meat twice with clean water, and dehydrate the debittered pomelo meat after washing and drying. Disinfect it in a chlorine dioxide solution with a concentration of 180ppm for 5 minutes, wash and spin dry; add 4kg of pectinase enzyme solution with a concentration of 5000FDU / ml for beating to obtain 12kg of enzyme beating solution; ...

Embodiment 3

[0030] Example 3, making debitter honey pomelo vinegar:

[0031] After washing the 12kg fresh pomelo fruit, separate the honey pomelo skin sponge, the honey pomelo flesh, and the honey pomelo flesh coat. The 8 kg of the obtained honey pomelo meat was immersed in 16 kg of 200 ppm chlorine dioxide solution for 3.5 minutes to disinfect, washed and dried; after the soybeans were refined, the high-pressure homogenized homogenization became soy milk, and the protein content was determined to be 2% according to the conventional method. Put the later honey pomelo meat into 16 kg of soy milk, keep it at 55°C for 4 hours to debitter, the debittered honey pomelo meat is washed 3 times with clean water, dehydrated by a centrifugal dehydrator, and the dried pomelo meat is washed and dried at 200 ppm of dioxide Disinfect the solution for the second time in the chlorine solution for 4 minutes, wash and spin dry; add 4kg of pectinase enzyme solution with a concentration of 5000FDU / ml for beating...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

PropertyMeasurementUnit
Bronsted acidityaaaaaaaaaa
Bronsted acidityaaaaaaaaaa
Bronsted acidityaaaaaaaaaa
Login to View More

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 enzymolyzedand 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 honey pomelo, in particular to a preparation method of debitter honey pomelo fermented products. Background technique [0002] Pomelo is also known as honey pomelo. Pomelo is the mature fruit of pomelo, an evergreen fruit tree in the Rutaceae family. Grapefruit has extremely high nutritional value. The meat 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, weight loss, and beauty. Currently, pomelo is mainly sold as fresh fruit, which is greatly affected by the season and has low added value. For the deep-processed products of grapefruit, it is more common to use grapefruit peel to make preserved fruit. Fermented grapefruit products have not yet been marketed, and there is no report on the production method of fermented grapefru...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02C12J1/02
Inventor 顾景林胡文星林顺发杨清泉
Owner FUJIAN NANHAI FOOD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com