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Making method of passion fruit vinegar

A production method, the technology of passion fruit, applied in the preparation of vinegar, methods based on microorganisms, biochemical equipment and methods, etc., can solve the problems of insufficient utilization of passion fruit plant medicinal ingredients, unstable product quality, difficult process control and so on. Control and other issues, to achieve the effect of stable product quality, good nutritional content, and smooth and natural taste

Inactive Publication Date: 2010-09-08
韦明辉
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the products made by these two technologies, the passion fruit raw material is only mixed with other ingredients. Compared with the previous technology, in addition to the addition of traditional Chinese medicine ingredients, the passion fruit raw material in the product is still only used as One of the mixtures. This technology is difficult to master and control. The passion fruit vinegar often obtained is astringent but not mellow, not smooth enough, not fragrant enough, and the color is turbid; the other is the extract of passion fruit peel, pulp juice and rice vinegar. The mixed product is still unstable, and there will be certain biochemical changes after the product is released, so the product quality is not stable enough; the third is that the medicinal ingredients of the passion fruit plant are not fully utilized

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Embodiment 1——make passion fruit vinegar with 150 kilograms of passion fruit pulp:

[0030] A, add water to dilute with rice wine earlier and be the wine liquid of 3% alcoholic strength, insert acetic acid bacteria fermentation then and make the base vinegar that is 2 grams / 100 milliliters of total acidity for fermentation;

[0031] B, the passion fruit pulp that 150 kilograms have gone passion fruit husk is mixed with 150 kilograms in the base vinegar gained in the first step, and the total acidity of this mixture is 1.6 grams / 100 milliliters, then fermented at the temperature of 35 ℃~38 ℃ for 5 days, Filter and remove vinegar residue to obtain pulp vinegar;

[0032] C, the obtained pulp vinegar is diluted and prepared with an acidity of 0.9 g / 100 milliliters, added 20 kilograms of rock sugar, mixed and dissolved, then incubated at a temperature of 60° C. for 35 minutes and sterilized to get final product.

Embodiment 2

[0033] Embodiment 2——make passion fruit vinegar with 250 kilograms of passion fruit pulp:

[0034] A, add water to dilute to alcoholic liquor with rice wine earlier and be 6% wine liquid, then insert acetic acid bacteria fermentation and make the base vinegar that is 4 grams / 100 milliliters of total acidity for fermentation;

[0035] B, 250 kilograms of passion fruit pulp that have gone passion fruit shell are mixed with 100 kilograms of base vinegar obtained in the first step, the mixture has a total acidity of 1.8 grams / 100 milliliters, then fermented at normal temperature for 30 days, filtered to remove vinegar residue to obtain pulp vinegar;

[0036] C, the obtained fruit pulp vinegar is diluted and prepared with an acidity of 0.5 g / 100 milliliters, added 18 kilograms of rock sugar, mixed and dissolved, and then incubated at a temperature of 60° C. for 35 minutes for sterilization.

Embodiment 3

[0037] Embodiment 3——make passion fruit vinegar with 300 kilograms of passion fruit pulp:

[0038] A, add water to dilute with rice wine earlier and be the wine liquid of 4% alcoholic strength, insert the acetic acid bacteria fermentation then and make the base vinegar that is 2.6 grams / 100 milliliters of total acidity for fermentation;

[0039] B, 300 kilograms of passion fruit pulp that have gone passion fruit shell are mixed with 150 kilograms of base vinegar obtained in the first step, the total acidity of the mixture is 1.6 g / 100 milliliters, then fermented at normal temperature for 90 days, and the vinegar residue is removed by filtration to obtain pulp vinegar;

[0040] C, the fruit pulp vinegar of gained reaches 0.3 gram / 100 milliliters with dilution deployment acidity, adds 15 kilograms of rock sugars, after mixing and dissolving, it is incubated at a temperature of 60° C. for 35 minutes and is sterilized to obtain final product.

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Abstract

The invention discloses a making method of passion fruit vinegar. The passion fruit vinegar is prepared form the pulp or the dry shells of passion fruits, or the pulp, the dry shells and the stems and leaves of passion fruits by the following steps of: firstly using wine to prepare base vinegar with large activity of acetic acid bacteria, then mixing the passion fruit raw materials with the base vinegar and fermenting to obtain a vinegar liquid, and preparing and sterilizing the obtained vinegar liquid to obtain the finished product of the passion fruit vinegar. In the making process, the obtained passion fruit vinegar can obtain the unique fresh fragrance of the passion fruit and the vinegar liquid with transparent color and luster through controlling certain process conditions, and not only has the characteristics of good vinegar liquid taste and long shelf life, but also can fully utilize the nutritional actions of the shell, the leaves and the stems of the passion fruit.

Description

technical field [0001] The invention relates to the technical field of food vinegar brewing, in particular to a method for brewing food vinegar using passion fruit as a main raw material. Background technique [0002] According to public literature reports, passion fruit is rich in various amino acids, vitamins, carotenoids and trace elements needed by the human body. Its nutritional value and beneficial effects on human health have long been known. In food, passion fruit can not only be eaten directly, but also be used as a raw material for making various foods. One of the products used as a raw material for food is passion fruit vinegar. In the existing passion fruit vinegar production technology, there are "passion fruit vinegar liquid and its production method" (patent disclosure date is November 4, 2009, publication number is CN101569425A) and "passion fruit vinegar fitness liquid and its production method" "(The patent publication date is November 4, 2009, and the pu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/00C12J1/04C12R1/02
Inventor 韦明辉
Owner 韦明辉
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