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Production technology of passion flower vinegar

A technology of passion fruit and production technology, which is applied in the field of production technology of brewing passion fruit vinegar, and can solve the problems of weak flavor of fruit vinegar, masking of passion fruit flavor, difficulty in meeting consumers' taste needs, etc.

Active Publication Date: 2013-03-20
TIANDI YIHAO BEVERAGE JIANGMEN CITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Although there is the fruit vinegar obtained by the mixed fruit juice fermentation that contains passion fruit in the prior art (for example " Chinese brewing " 2012 the 05th issue discloses a kind of yacon fruit passion fruit compound fruit vinegar fermentation process, but because other fruit juices Exist, cause the local flavor of passionflower to be covered, be difficult to embody the peculiar local flavor of passionflower; Secondly, the inventor also tries to use the fermentation process of the fruit vinegar disclosed in this prior art, the local flavor of gained fruit vinegar is not strong, is difficult to Satisfy the taste needs of consumers

Method used

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  • Production technology of passion flower vinegar
  • Production technology of passion flower vinegar

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Experimental program
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Effect test

Embodiment 1

[0019] Take by weighing passion fruit puree 4.8kg, add 3.0kg white sugar, 40g wheat oligopeptide, add water to 20kg, make passion fruit juice pH be 3.5, sugar content 18.5Brix, passion fruit juice is poured into airtight container, at 75 Sterilize at ℃ for 30 minutes, add 350mg / L wine active dry yeast, keep the temperature at 18℃ for alcoholic fermentation, the fermentation time is 9 days, stop the fermentation when the sugar content drops to 6.5Brix, and filter to obtain 7.5% alcohol content (V / V) For passion fruit wine, the fermented passion fruit wine was blended into a yeast base with an alcohol content of 4.5% (V / V), inoculated with 8% secondary acetic acid bacteria fermentation broth, fermented at 30°C for 90h, and the fermentation broth was subjected to 121 ℃, 5 seconds high-temperature instantaneous sterilization, sterile filtration, and aging to obtain passion fruit vinegar with a total acidity of 3.5%.

Embodiment 2

[0021] Take by weighing passion fruit puree 4.8kg, add 3.0kg white sugar, 20g wheat oligopeptide, 20g corn oligopeptide, add water to 20kg, make passion fruit juice pH be 3.4, sugar content 18.5Brix, pour passion fruit juice Put it into a closed container, sterilize at 80°C for 20 minutes, add 360mg / L wine active dry yeast, keep the temperature at 20°C for alcoholic fermentation, the fermentation time is 8 days, stop the fermentation when the sugar content drops to 6.3Brix, and filter to obtain an alcohol content of 8% (V / V) passion fruit wine, the fermented passion fruit wine is blended into a yeast base with an alcohol content of 4.5% (V / V), inoculated with 8.5% secondary acetic acid bacteria fermentation broth, and fermented at 31 ° C for 85 hours , the fermented liquid was sterilized at 121° C. for 6 seconds, sterile filtered, and aged to obtain passion fruit vinegar with a total acid content of 3.6%.

Embodiment 3

[0023] Take by weighing passion fruit puree 5.0kg, add 2.8kg high fructose syrup, 40g corn oligopeptide, add water to 20kg, make passion fruit juice pH be 3.2, sugar content 16.5Brix, pour the passion fruit juice after adjusting sugar content Put it into a closed container, sterilize at 85°C for 15 minutes, add 300mg / L wine active dry yeast, and keep the temperature at 22°C for alcoholic fermentation. The fermentation time is 6 days. When the sugar content drops to 6.0Brix, the fermentation is stopped, and the alcohol content is 7%. For passion fruit wine, the passion fruit wine obtained from one fermentation was mixed into a yeast base with an alcohol content of 4% (V / V), inoculated with 9% secondary acetic acid bacteria fermentation broth, fermented at 32°C for 80h, and the fermentation broth was passed through Passion fruit vinegar with a total acidity of 3.8% was obtained after aging at 121°C for 7 seconds at high temperature and instantaneous sterilization, aseptic fi...

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Abstract

The invention provides a production technology of passion flower vinegar. The passion flower vinegar is prepared by adopting primary passion flower pulp as a raw material and grape wine active dry yeast and acetic bacteria as strains, adding oligopeptides, and sequentially carrying out primary fermentation, secondary fermentation, sterilizing, sterilely filtering and ageing to obtain the product. The passion flower vinegar obtained by fermenting in a liquid state is clear, transparent and mild in acidity, and contains 3.5 to 5.5% of acetic acid content; and the passion flower vinegar has special aroma of passion flower and has comprehensive sensory evaluation more than 89 scores; no total bacterial count, coliform and pathogenic bacterium are inspected after the passion flower vinegar is stored for 90 days at normal temperature; the passion flower vinegar remains the nutrient contents of passion flower, and has the special functions of fruit vinegar; and the passion flower vinegar can be used as fruit vinegar seasoning, and also can be prepared into passion flower vinegar beverage by being diluted and adding other components such as juice.

Description

Technical field [0001] The present invention involves the field of fruit vinegar brewing and production technology. Specifically, it refers to a production process that uses Xilian lotus plasma as the main raw material. Background technique [0002] Xilian lotus is a kind of aroma fruit native to the tropical region of the Americas. The aroma of Xifan lotus is strong, sweet and sour, can refresh their thirst, refresh the brain, can increase appetite after consumption, promote digestion glandular secretion, and help digestion.Xilian lotus is rich in amino acids, multiple vitamins, carotene, super oxides (SOD), selenium, and various trace elements required by the human body.There are 165 compounds in Xifan lotus juice, which constitutes the same special fragrance and has the reputation of "the king of juice".Frequent consumption of Xifan Lotus has refreshing brain, beauty, beauty, refreshing thirst, helping digestion, phlegm and cough, relieving constipation, promoting blood circul...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/02C12R1/02C12R1/865
Inventor 熊贤平龚翠刘瑞结
Owner TIANDI YIHAO BEVERAGE JIANGMEN CITY
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