A method for simultaneously preparing nutritious fruit powder and white wine or alcohol by fermenting fruits and vegetables

Abstract

The invention provides a method of preparing nutrient fruit powder and liquor or alcohol at the same time as fruit and vegetable fermentation, which comprises the following flow of: fruits - cleaning - juicing and enzymatic hydrolysis - centrifugation and filtration - fruit juice blending - alcohol fermentation and simultaneous enzyme debittering treatment - yeast autolysis - alcohol distillation- spray drying. the invention adopts low-value inferior citrus, apples, watermelons, grapes, tomatoes, strawberries, and pears as raw materials, treats the fruits by compound enzyme of pectase and cellulase, degrades naringin of citrus fruits by naringinase, solves the key technology of citrus debittering and juice yield, and obtains highly fermentable sugar; then by using specific microbial strains, the invention maintains the effective active components of the fruits and vegetables as much as possible through high-efficient fermentation technology; the product has no bitter taste, and has greatly increased contents of vitamin, pectic oligosaccharides, and amino acids; the invention realizes the stabilization of bioactive substances, and prepares edible natural fruit and vegetable powderwith certain physiological functions; the invention further adopts the distillation and rectification technology, gains high-quality liquor and high-concentration alcohol, and reduces cost.

Description

(1) Technical field

[0001] The invention relates to a method for simultaneously preparing nutritive fruit powder and white wine or alcohol through the fermentation of fruits and vegetables. (2) Background technology

[0002] At present, the total production volume of citrus products in my country ranks first in the world. However, compared with advanced countries in the world, the utilization efficiency of citrus resources in my country is relatively low at this stage, and the overall processing volume is less than 10% of the national total. 30%, Germany is even as high as 75%. The high yield of fruits and vegetables and the lack of value-added have become a bottleneck restricting the rapid development of my country's citrus industry.

[0003] my country's citrus varieties are mainly broad-skinned oranges, among which Wenzhou mandarins and ponkans have the largest output, low prices and the widest distribution. However, the current variety is single, the quality is poor, and the p...