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

A fruit and vegetable fermentation and nutritional technology, applied in biochemical equipment and methods, microbiological-based methods, food preparation, etc., can solve the problems of not using large-scale production, distilling waste water to pollute the environment, and not forming a market, etc., to achieve product additional Value improvement, environmental pollution prevention, and utilization rate improvement effects

Active Publication Date: 2011-12-28
重庆檬泰生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] With citrus, apple, watermelon, grape, tomato, strawberry, pear fresh fruit as raw materials, the fruit distilled wine brewed by whole fruit juice extraction, fermentation, distillation, barrel storage, blending and other processes has high production costs and distilled wastewater pollutes the environment, does not form a market, does not take advantage of large-scale production

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] 1. Preparation of raw materials: the ponkans harvested in Quzhou area, after selection and classification, weighed 150kg of raw materials, peeled and beaten the whole pulp directly to obtain 118.5kg of crude citrus pulp, and take out 50kg for use.

[0031] Fermentation of debittering enzyme:

[0032] After 5 days of Aspergillus niger WZ001 (CCTCC NO: M 206047) strain was activated by Chase medium, inoculate one loop to liquid seed medium (4g bran, 3g soybean meal, 8g soybean dregs, water 100mL) and cultivate for 36h to obtain Seed liquid.

[0033] The solid fermentation medium is 100g bran, 10g soybean dregs, and 20g soybean cake powder. Add 100ml of water and divide them into 500ml Erlenmeyer flasks. The filling thickness is 2.5~3.0cm. Steam pressure sterilization is 0.1Mpa for 30min. The bottle is connected with Aspergillus niger seed liquid at a volume ratio of 2%, and cultured at 32°C for 5-7 days. After the culture is dried, it is extracted and filtered with 1:10 water t...

Embodiment 2

[0044] 1. Preparation of raw materials: The ponkans harvested in Quzhou area are squeezed and filtered to obtain 6t of orange juice. Add liquid sulfur dioxide at 50g / T and save the orange juice for later use.

[0045] 2. Add 6kg of compound enzyme preparation to the crude citrus, and the enzyme treatment time is 90min. Acid pectinase: enzyme activity 30000u / g, purchased from Wuxi Xuemei Preparation Technology Co., Ltd.; cellulase: enzyme activity 40000u / g, purchased from Shandong Longda Bioengineering Co., Ltd.

[0046] 3. 5kg of super brewing high-activity dry yeast (Angel Yeast Co., Ltd.) was added to 300kg of orange juice, aeration was maintained at 30°C in a 1t fermenter and stirred and activated for 2h, as seed liquid.

[0047] 4. Preparation of citrus juice: add about 300kg rice saccharification solution to 6t orange juice (preparation method of saccharification solution: 350kg rice crushed, add water to 1000kg, add heat-resistant amylase, heat to 100℃, keep for 30min, cool to ...

Embodiment 3

[0054] 1. Preparation of raw materials: commercial oranges are peeled and then squeezed to obtain orange juice and orange residue.

[0055] Preservation and expansion of yeast strains:

[0056] Incline preservation medium: peptone 1g, yeast extract 1g, NaCl 0.4g, glucose 1g, agar 2g, water 100mL, pH 6.5, high temperature sterilization, cooling to make an inclined plane. Access to Huniang 2.089 fruit wine yeast (Shanghai Difa Brewing Biological Products Co., Ltd.) strains, cultivate at a constant temperature of 30°C for 2 to 3 days, and store at 4°C.

[0057] Primary seed culture medium: glucose 10g, peptone 1g, yeast extract 1g, MgSO 4 ·7H 2 O0.02g, KH 2 PO 4 0.02g, 100mL water, pH5.0. Inoculate a ring of slant strains at a culture temperature of 30°C, a shaker speed of 200r / min, and a culture time of 18h to obtain a first-level seed solution.

[0058] Secondary seed tank culture medium: glucose 10g, peptone 1g, yeast extract 1g, MgSO 4 ·H 2 O 0.02g, KH 2 PO 4 0.02g, 100mL water, p...

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PUM

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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...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/212C12G3/02C12G3/12C12R1/645C12R1/865A23L19/00C12H6/02
Inventor 汪钊魏春应向贤章银军
Owner 重庆檬泰生物科技有限公司
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