Technique for fermentation production of fruit vinegar beverage by utilizing orange peel residue

Abstract

The invention relates to a technique for fermentation production of fruit vinegar basic solution and fruit vinegar beverage thereof by utilizing orange peel residue. The technique comprises the following steps of crushing raw materials, carrying out enzymolysis, regulating sugar degree, and carrying out alcohol fermentation and acetic fermentation, wherein the enzymolysis step is specifically as follows: adding composite enzyme with mass percentage of 0.01-0.1% to the crushed orange peel residue, and carrying out enzymolysis at 20-35 DEG C for 2-4h, and the composite enzyme consists of French raman pectinase and Hesibi cellulose based on the mass ratio of 5:1. Through the orange fruit vinegar basic solution and production technique of fruit vinegar beverage, disclosed by the invention, the production cost is low, the production efficiency is high, the transformation rate of the orange peel residue is high, about 6 tons of orange fruit vinegar basic solution can be produced by taking 1 ton of crushed orange peel residue as a raw material, and the content of acetic acid is as high as 4.88%; and simultaneously, the produced fruit vinegar beverage is a novel beverage integrating functions of nutrition, health protection, food therapy and the like, and the shelf life of the fruit vinegar beverage is as long as 12 months at normal temperature.

Description

technical field [0001] The invention relates to a production process of citrus fruit vinegar, in particular to a process for producing fruit vinegar beverage by fermenting citrus pomace. Background technique [0002] Citrus pomace contains nutrients such as sugar, organic acids, various amino acids, minerals and rich water-soluble vitamins, and is an excellent raw material for producing citrus fruit vinegar drinks. Citrus fruit vinegar drink is a kind of sour drink with rich nutrition and excellent flavor brewed by modern biotechnology. It has the nutritional and health functions of citrus and vinegar. It is a new type of drink integrating nutrition, health care and diet therapy. . Scientific research has found that citrus fruit vinegar drinks have multiple functions, such as relieving fatigue, eliminating muscle pain, lowering blood pressure, decomposing blood cholesterol, preventing arteriosclerosis and cardiovascular disease, increasing appetite, promoting digestion, and...

AI Technical Summary

Problems solved by technology

As a big citrus country in China, citrus peels have not been well utilized for a long time

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