Production method of kiwifruit vinegar and kiwifruit flavor vinegar

A production method and technology of kiwi fruit, applied in the field of fermented food processing, can solve problems such as inability to guarantee product quality, cumbersome process steps, unstable production process conditions, etc., and achieve good health effects, simple process, and unique taste effects

Inactive Publication Date: 2012-03-21
ZHENGZHOU UNIVERSITY OF LIGHT INDUSTRY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, related industries adopt the process of pre-liquefaction and saccharification and then carry out alcohol fermentation. The process steps are cumbersome, while the process of liquefaction, saccharification, alcohol fermentation and natural fermentation is not stable in production process conditions, and the stability of product quality cannot be guaranteed.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] Wild kiwi fruit (eight ripe), wash, beat, add potassium metabisulfite to make SO 2The content is 60mg / kg, stir well, then add pectinase at 40°C for 2h, inactivate, let cool. Filter and pasteurize the filtrate for 20-25min. Supplement sugar to 13% brix, adjust pH to 3.3, inoculate 2% yeast, ferment at 32°C for 7 days, and the alcohol volume fraction of the liquor reaches 6.5%. Inoculate 15% of the acetic acid bacteria seed solution, and ferment for 7 days at 30°C with ventilation, and the acidity reaches 55g / L.

Embodiment 2

[0034] Wild kiwi fruit (eight ripe), wash, beat, add potassium metabisulfite to make SO 2 The content is 30mg / kg, stir well, then add pectinase at 40°C for 2h, inactivate, let cool. Filter and pasteurize the filtrate for 20-25min. Adjust the sugar content to 10%, inoculate with 2% yeast, ferment for 5 days at 19-32°C, and the alcohol volume fraction of the liquor reaches 4%-5%. Inoculate 70% of the acetic acid bacteria seed solution, ferment at 30°C for 4 days, and the acidity is ≥35g / L.

Embodiment 3

[0036] Wild kiwi fruit (eight ripe), wash, beat, add potassium metabisulfite to make SO 2 The content is 150mg / kg, stir well, and then add pectinase for enzymolysis at room temperature for 24h. Sterilize at 62-65°C for 20-25min. Add sugar to 19% brix, adjust pH to 3.7, inoculate 15% yeast, ferment at 23°C for 7 days, and the alcohol volume fraction of the wine reaches about 10%. Stir in rice bran and bran for solid-state fermentation, inoculate acetic acid bacteria seeds, ferment for 9 days, turn over the unstrained spirits regularly, add salt for aging, pour vinegar, and the acidity is ≥ 40g / L.

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Abstract

The invention discloses a production method of kiwifruit vinegar, which comprises the following steps: (1) raw material processing, that is cleaning and beating kiwifruit, adding pectase, performing enzymolysis at 15-60 DEG C for 1-24 h to obtain kiwifruit syrup, filtering the kiwifruit syrup to obtain kiwifruit juice; (2) yeast activation and expanding culture; (3) acetobacter rancen seed expanding culture; (4) alcoholic fermentation; (5) acetic acid fermentation; (6) aging; (7) clarification, sterilization, and packaging. The invention is simple in process; kiwifruit is rich in vitamins; vinegar brewed by kiwifruit can be used not only as a high-grade flavoring, but also as a beverage with unique taste; the kiwifruit vinegar has moderate sour and sweet taste, unique mouthfeel, and also has good health care effect.

Description

technical field [0001] The invention relates to the field of fermented food processing, in particular to a production method of kiwifruit vinegar and kiwifruit-flavored vinegar. Background technique [0002] Kiwi fruit is the fruit of a deciduous vine tree, also known as vine pear and sheep peach. It is not only delicious in flavor, rich in nutrients, but also has various physiological activities such as lowering blood fat and anti-oxidation. There are 54 species and 21 varieties of kiwifruit, with a total of about 75 taxa. Wild kiwifruit is mainly distributed in the south of the Qinling Mountains and east of the Hengduan Mountains, with the most in the Funiu Mountains in Henan, Qinba Mountains in Shaanxi, and western Hunan. Except for individual provinces such as Qinghai, Ningxia, Inner Mongolia, and Xinjiang, where no wild kiwifruit has been found, all other provinces (regions) have it. [0003] Wild kiwifruit is rich in resources and has a large annual output. According...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/02C12R1/02C12R1/865
Inventor 徐清萍孟君冯昕王丽娟尧俊英
Owner ZHENGZHOU UNIVERSITY OF LIGHT INDUSTRY
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