Method for preparing wild papaya fruit vinegar and wild papaya fruit vinegar prepared by method

A technology of wild papaya and melon fruit, which is applied in the field of preparation of wild papaya fruit vinegar and wild papaya fruit vinegar, can solve the problems of low enzymatic hydrolysis rate of crude fiber and pectin, low utilization rate of raw materials, bad taste, etc., and achieves Enhance health function, increase health function, reduce the effect of astringency

Active Publication Date: 2012-04-11
HUBEI UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, the development and research of wild papaya fruit vinegar has always been the research hotspot of each production enterprise, colleges and institutes, as Chinese patent application 200710017932.7, 201010139640.2 discloses taking wild papaya as raw material respectively, the method for preparing fruit vinegar

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] (1) Saccharification of germinated rice: mix 400kg of germinated rice and 3000kg of water in a fermenter, heat it to boiling, adjust the pH value to 7.5-8.5, keep warm at 95-105°C for 30 minutes; then cool down to 85- 95°C, add 0.5kg of amylase, liquefy and keep warm for 15-30min; continue to cool down to 55-65°C, adjust the pH value to 4.5-5.5, add 4kg of functional red yeast rice and 2kg of glucoamylase, keep warm for 4-10h, and get Germinated rice mash;

[0016] (2) Liquid fermentation of Ganoderma lucidum mycelium: Ganoderma lucidum spore inoculation amount is 5-10%, culture medium is bean cake 5%, germinated rice flour 5%, ammonium sulfate 1%, potassium dihydrogen phosphate 0.3%, pH value is 5.5-6.0 , fermented for 28h to obtain the ganoderma lucidum mycelium fermented liquid, and added the ganoderma lucidum mycelium fermented liquid homogenizer into the fermenter after refinement of 30kg;

[0017] (3) Wild papaya treatment: wash and crush 1000kg of wild papaya, m...

Embodiment 2

[0021] (1) Saccharification of germinated rice: Mix 500kg of germinated rice and 4000kg of water in a fermenter, heat it to boiling, adjust the pH value to 7.5-8.5, keep warm at 95-105°C for 30 minutes; then cool down to 85- 95°C, add 1.5kg of amylase, liquefy and keep warm for 15-30min; continue to cool down to 55-65°C, adjust the pH value to 4.5-5.5, add 7kg of functional red yeast rice and 2.5kg of glucoamylase, keep warm for 4-10h, Get germinated rice mash;

[0022] (2) Liquid fermentation of Ganoderma lucidum mycelium: Ganoderma lucidum spore inoculation amount is 5-10%, culture medium is bean cake 5%, germinated rice flour 5%, ammonium sulfate 1%, potassium dihydrogen phosphate 0.3%, pH value is 5.5-6.0 , fermented for 28h to obtain the ganoderma lucidum mycelium fermented liquid, and added the ganoderma lucidum mycelium fermented liquid homogenizer into the fermenter after refinement of 60kg;

[0023] (3) The wild ganoderma lucidum of 15kg is pulverized and mixed with ...

Embodiment 3

[0028] (1) Saccharification of germinated rice: mix 600kg of germinated rice and 5000kg of water in a fermenter, heat it to boiling, adjust the pH value to 7.5-8.5, keep warm at 95-105°C for 30 minutes; then cool down to 85- 95°C, add 3kg of amylase, keep it liquefied for 15-30min; continue to cool down to 55-65°C, adjust the pH value to 4.5-5.5, add 10kg of functional red yeast rice and 3kg of glucoamylase, keep it warm for 4-10h, and get germination rice mash;

[0029] (2) Liquid fermentation of Ganoderma lucidum mycelium: Ganoderma lucidum spore inoculation amount is 5-10%, culture medium is bean cake 5%, germinated rice flour 5%, ammonium sulfate 1%, potassium dihydrogen phosphate 0.3%, pH value is 5.5-6.0 , fermented for 28h to obtain the ganoderma lucidum mycelium fermented liquid, and added the ganoderma lucidum mycelium fermented liquid homogenizer into the fermenter after refinement of 35kg;

[0030](3) Wild papaya treatment: Wash and crush 1000kg of wild papaya, mix...

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PUM

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Abstract

The invention discloses a method for preparing wild papaya fruit vinegar and the wild papaya fruit vinegar prepared by the method. The method comprises the following steps of: adding germinated rice mash obtained by saccharifying germinated rice, glossy ganoderma mycelium fermentation liquor obtained by the liquid state fermentation of glossy ganoderma mycelia and crushed wild papaya mixed with fiber aspergillus niger and functional monascus uniformly into a fermentation tank, regulating the pH value to 4.5 to 5.5, adding a certain amount of pectinase, and keeping the temperature of between 55 and 65 DEG C for 5 to 10 hours to obtain mixed mash; and performing alcoholic fermentation and acetic fermentation respectively to obtain the wild papaya fruit vinegar. By the preparation method, the utilization rate of raw materials is high, the production period is short, and the prepared wild papaya fruit vinegar is mild in astringency, strong in flavor and good in mouthfeel, and has a high health-care effect.

Description

technical field [0001] The invention belongs to the technical field of food brewing, and in particular relates to a preparation method of wild papaya fruit vinegar and wild papaya fruit vinegar prepared by the method. Background technique [0002] Wild papaya, also known as "longevity fruit", belongs to the shrub plant of the Rosaceae family. In terms of medicinal use, it is an excellent dietary fruit. Many ancient medical books such as "Compendium of Materia Medica" and "Supplements to Materia Medica" have recorded that muskmelon has the effects of calming the liver and stomach, dispelling wind and dampness, nourishing the spleen and benefiting the lungs. Wild papaya fruit vinegar has both the nutritional and health functions of wild papaya fruit and vinegar. It is a new type of drink integrating nutrition, health care, dietotherapy and other functions; it can promote metabolism, regulate acid-base balance, eliminate human fatigue, lower cholesterol, and promote blood circu...

Claims

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Application Information

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IPC IPC(8): C12J1/02C12R1/02C12R1/865
Inventor 高冰高泽鑫
Owner HUBEI UNIV OF TECH
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