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Orange fruit vinegar beverage and production method thereo

A production method and citrus technology, applied in the field of fruit vinegar beverages, can solve the problems of lack of product flavor and fragrance, long time consumption, etc., achieve good market prospects, convenient operation, and shorten the production cycle

Inactive Publication Date: 2009-06-17
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This process only selects the fruit juice after the pulp is squeezed as a raw material and does not comprehensively utilize the pericarp that contains rich nutritional value and aromatic substances as a raw material, and, in the alcoholic fermentation, a single bacterial strain is selected, so the obtained product flavor and fragrance are slightly lacking, and at the same time The selected fermenting microorganisms such as yeast and acetic acid bacteria need to be expanded step by step, which takes a long time

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] (1) Raw material handling

[0033] 15kg citrus is separated from the skin and flesh to obtain 10kg pulp and 5kg peel. Crush the pulp into a pulp pulp, add 50g of naringinase, and heat it at 35°C for 1.5 hours to debitter; rinse the peel with water several times, add 5kg of water to crush and beat, then add 10g of pectinase and 10g of fiber Sulfase, mix well, and hydrolyze at 35°C for 2 hours. Take 10 kg of the above-mentioned treated pulp pulp and 2 kg of peel pulp, mix the two evenly, and discard the pomace at the bottom to obtain about 10 kg of citrus pulp.

[0034] (2) Mixed fermentation of alcohol and lactic acid

[0035] Adjust the sugar content of citrus pulp to 10% (w / w), and adjust the pH to 3.5; inoculate 0.1% (w / w) high temperature resistant active dry yeast and 0.1% (w / w) aroma-producing activity after rehydration dry yeast, and simultaneously add 1% (w / w) active lactic acid bacteria starter to carry out liquid fermentation together. Anaerobic fermentatio...

Embodiment 2

[0041] (1) Raw material handling

[0042]15kg citrus is separated from the skin and flesh to obtain 10kg pulp and 5kg peel. Crumble the pulp into a pulp, add 150g of naringinase, heat preservation at 45°C for 0.5 hours to debitter; rinse the peel with water several times, add 20kg of water to crush and beat, then add 250g of pectinase and 250g of fiber Sulfase, mix well, and hydrolyze at 45°C for 1.0 hour. Take 10 kg of the above-mentioned treated pulp pulp and 10 kg of peel pulp, mix the two evenly, and discard the pomace at the bottom to obtain about 15 kg of citrus pulp.

[0043] (2) Alcoholic fermentation

[0044] Adjust the sugar content of citrus pulp to 18% (w / w), and adjust the pH to 5.0; inoculate 10% (w / w) high temperature resistant active dry yeast and 5% (w / w) aroma-producing activity after rehydration dry yeast, and simultaneously add 5% (w / w) active lactic acid bacteria starter to carry out liquid fermentation together. Anaerobic fermentation was carried out ...

Embodiment 3

[0050] (1) Raw material handling

[0051] 15kg citrus is separated from the skin and flesh to obtain 10kg pulp and 5kg peel. Crush the pulp into a pulp pulp, add 100g of naringinase, and heat it at 40°C for 1.0 hour to debitter; rinse the peel with water several times, add 12kg of water to crush and beat, then add 85g of pectinase and 85g of fiber Sulfase, mix well, and hydrolyze at 40°C for 1.5 hours. Take 10 kg of the above-mentioned treated pulp pulp and 5 kg of peel pulp, mix the two evenly, and discard the pomace at the bottom to obtain about 12 kg of citrus pulp.

[0052] (2) Alcoholic fermentation

[0053] Adjust the sugar content of citrus fruit pulp to 15% (w / w), and adjust the pH to 4.0; inoculate rehydrated 5% (w / w) high-temperature-resistant active dry yeast and 3% (w / w) aroma-producing activity dry yeast, and simultaneously add 2% (w / w) active lactic acid bacteria starter to carry out liquid fermentation together. Anaerobic fermentation was carried out at 31° ...

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Abstract

The invention provides an orange vinegar beverage and producing method thereof. The beverage is made from the raw material of orange, by the process of: pre-treating pulp and peel into paste; performing alcohol-lactic acid mixed fermentation and acetic acid fermentation to obtain orange original vinegar; mixing the orange original vinegar, sour additive, high fructose syrup, sucrose or other sweetening agent and water; filtering, packaging and sterilizing to obtain the product. The product achieves the nutritive value of both the fermented vinegar and oranges, and refreshing taste, is suitable for not only ordinary people, but also diabetic patients, consequently, is a new fruit vinegar product with good market potential.

Description

technical field [0001] The invention belongs to a fruit vinegar drink, more specifically, the invention relates to a citrus fruit vinegar drink; meanwhile, the invention also relates to a production method of the citrus fruit vinegar drink. Background technique [0002] Vinegar not only has a seasoning effect, but also has a health care and medical effect. Its health care function is manifested in stimulating the appetite, increasing appetite, helping digestion, lowering blood pressure and blood cholesterol, and preventing arteriosclerosis, coronary heart disease, stroke and certain cancers. Most domestic vinegar products are seasoning vinegar made from grain as the main raw material, as well as some fruit vinegar beverages made from grain vinegar. However, these products cannot fully satisfy consumers' requirements for healthy food due to problems such as their mouthfeel and nutritional components. The fruit vinegar brewed from fruit contains more natural aromatic substan...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L1/29C12J1/08A23L33/00
Inventor 高寅陈中林伟锋
Owner SOUTH CHINA UNIV OF TECH
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