Production process of ponkan fruit vinegar

A production process, the technology of ponkan, which is applied in the field of ponkan fruit vinegar production process, can solve the problems of low added value of products, achieve good economic and social benefits, improve utilization rate, and reduce losses

Inactive Publication Date: 2011-11-23
XIANGXI AUTONOMOUS PREFECTURE BIANCHENG VINEGAR IND TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The production of ponkans in central and southern my country, especially in Hunan and Sichuan, is large, but most ponkans enter the market as raw materials or low-level processed products such as ponkan juice and canned ponkans, with low added value

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] A production process of ponkan fruit vinegar, comprising the following steps:

[0036] (1) Prepare fruit pulp: select fresh and ripe ponkan as raw material, clean and peel off the peel, and then prepare fruit pulp with a screw juicer;

[0037] (2) Preparation of ponkan juice: Add 0.015% cellulase and 0.025% pectinase to the above pulp, keep at 45°C for 2 hours, stir to fully liquefy, then filter and drain the pomace with gauze to obtain ponkan juice ;

[0038] (3) Adjust the sugar content of the fruit juice: adjust the sugar content according to the sugar content of the fruit juice and the alcohol content required by the production, and add the sucrose that needs to be added;

[0039] (4) Alcoholic fermentation: use liquid fermentation, put the above-mentioned sugar-adjusted fruit juice into the fermenter prepared in advance, inoculate 10% activated yeast liquid, and regularly check the temperature and sugar content of the fermentation liquid. The fermentation temperat...

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PUM

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Abstract

The invention discloses a production process of ponkan fruit vinegar. Fresh and matured ponkan fruits as raw materials are subjected to pulp preparation, ponkan juice preparation, adjustment on content of juice sugar, alcohol fermentation, acetic acid fermentation, aging, finished product filling and other work procedures to obtain liquid fermented fruit vinegar. According to the production process disclosed by the invention, the loss of effective components of ponkan can be reduced, the utilization rate of the raw materials is improved, the prepared ponkan fruit vinegar not only retains unique flavor of the ponkan, but also contains vitamin, mineral substance and other nutrient components which are lacked in grain vinegar. The added value of the ponkan is greatly improved; and the production process has favorable economic and social benefits and has positive significances on promoting the sound and constrainable development of the ponkan industry.

Description

technical field [0001] The invention relates to the technical field of food fermentation engineering, in particular to a production process of ponkan fruit vinegar through liquid fermentation. Background technique [0002] Vinegar has a long history of being used in medical treatment and dietary therapy. Modern research shows that vinegar has the functions of relieving fatigue, regulating blood sugar and lipid metabolism, anti-oxidation, and promoting appetite. Fruit vinegar is a kind of nutritious sour drink brewed by modern biological technology with fruit as the main raw material. It not only maintains the unique flavor and natural color of fruit, but also is rich in vitamins and minerals that grain vinegar lacks Nutrients such as substances, no matter flavor or nutritive value are all superior to grain vinegar, flavor is unique, and mouthfeel is fresh. [0003] In recent years, with the continuous deepening of research on the function of fruit vinegar by scientific rese...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/02C12R1/02C12R1/645
Inventor 麻成金黄群高耀富
Owner XIANGXI AUTONOMOUS PREFECTURE BIANCHENG VINEGAR IND TECH
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