Fermented vinegar beverage made from navel orange peel residues

The technology of vinegar beverage and peel residue is applied in the brewing field of fermented navel orange peel residue vinegar beverage, which can solve the problems of environmental pollution, waste of resources and the like

Inactive Publication Date: 2012-07-11
张岚
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] There are few deep-processed products of Gannan navel oranges. In the past, only orange juice was extracted, and the remaining pomace of ora...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] Embodiment one: the preparation method of sugar-type navel orange peel residue vinegar beverage

[0014] (1) Selection of raw materials: Navel orange peel wine is used as the raw material for brewing peel vinegar beverage

[0015] (2) Acetic acid fermentation: Put the navel orange peel wine into the self-priming acetic acid fermentation tank, and the automatic control system will ferment quantitatively and regularly to produce vinegar

[0016] (3) Ultrafiltration sterilization: the fermented fruit vinegar is sterilized by ultrafiltration

[0017] (4) Aging: Fruit vinegar is aged for three months, and various nutrients are fully decomposed and integrated into the best combination in the post-ripening period.

[0018] (5) Add nutrient solution: heat and boil longan, red dates, and wolfberry to extract nutrient solution

[0019] (6) Deployment: According to the recipe, mix raw vinegar, white sugar, and nutrient solution into vinegar or vinegar drink with sugar-shaped nav...

Embodiment 2

[0020] Embodiment 2: Preparation method of sugar-free navel orange peel residue vinegar drink

[0021] (1) Wine making: longan, red dates, and wolfberry are made into three-fruit wine

[0022] (2) Material selection: Navel orange peel wine is used as the raw material for brewing navel orange peel vinegar drink

[0023] (3) Acetic acid fermentation: Put the above-mentioned three-fruit wine and pomace wine into the self-priming acetic acid fermentation tank in proportion, and ferment them into navel oranges through automatic control

[0024] skin vinegar drink

[0025] (4) Ultrafiltration sterilization: the fermented fruit vinegar is sterilized by ultrafiltration

[0026] (5) Aging: stored in storage tanks for more than three months

[0027] (6) Deployment: According to the formula, it is blended into sugar-free leather dregs drink vinegar or vinegar drink

[0028] Quality index of the present invention

[0029] 1. Sensory requirements

[0030] Table 1

[0031] p...

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PUM

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Abstract

The invention discloses a method for preparing a fermented vinegar beverage from navel orange peel residues and is characterized in that the method comprises the following steps: performing acetic acid fermentation to orange peel residue wine which serves as raw material, sterilizing, storing, blending and packaging. The invention has the advantages that: the method utilizes the navel orange peel residues which account for 40% to 60% of navel oranges from south Jiangxi province and rich in pectins, essential oils, flavonoid compounds, hesperidin, limonin, vitamins and soluble dietary fibers, achieves the purposes of fully utilizing navel oranges from south Jiangxi province and turning waste into treasure, conforms to the low-carbon and environment-friendly requirements, increases the added value of navel orange products, and is significant in development of navel orange industry.

Description

technical field [0001] The invention relates to a brewing method of a fruit vinegar drink, in particular to a brewing method of a fermented navel orange peel residue vinegar drink. Background technique [0002] Gannan navel oranges are produced in Ganzhou, a red revolutionary holy land with beautiful mountains and clear waters. The environment for growing navel oranges requires strict ecological conditions such as sunlight, temperature, rainfall, and soil. There are very few areas in the world that are suitable for economically planting navel oranges. And Ganzhou South Gannan is located in a unique environment with latitude, soil and climate. As a result, high-quality navel oranges are produced, so Gannan is the main production area of ​​navel oranges in the world. [0003] There are few deep-processed products of Gannan navel oranges. In the past, only orange juice was extracted, and the remaining pomace of orange was used as fertilizer, which was a waste of resources and p...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L1/09A23L1/29C12J1/02C12J1/08A23L33/00
Inventor 张岚全九林张恩义
Owner 张岚
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