Citrus vinegar peptide beverage and production technology thereof

A production process and technology of citrus vinegar, applied in the application, food preparation, food science and other directions, can solve the problems of increasing production costs, incomplete debitterization, etc., and achieve the effect of simplifying the production process, debittering thoroughly, and saving manpower

Active Publication Date: 2013-03-27
四川华橙酒业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the prior art, centrifugation or compound enzymes are used to debitterize. This method requires an additional process, which increases production costs, and debitterness is not complete.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0063] The present embodiment citrus vinegar drink is made through the following steps:

[0064] 1) Anti-oxidative browning: immediately add 0.1‰ isoascorbic acid and 3% pectinase to the citrus juice squeezed by the juicer, and treat at 40°C for 2 hours to obtain enzymatic hydrolysis of citrus juice.

[0065] 2) Acid adjustment: Add food-grade CaCO to enzymatic citrus juice 3 Adjust acidity to 0.5%.

[0066] 3) Deoiling and debittering: Add 0.2% α-cyclodextrin by weight of the enzymatic citrus juice to the acid-adjusted enzymatic citrus juice and stir for 30 minutes to make the cyclodextrin affect the citrus oil in the enzymatic citrus juice. Inclusion and complexation reaction with bitter element substances is sufficient.

[0067] 4) Sugar adjustment: add sucrose syrup, adjust the sugar content of the juice to 14%, raise the temperature to 95°C, keep it for 10 minutes and then cool to 35°C to prepare the juice.

[0068] 5) Wine fermentation: add 8% wine mother liquor by we...

Embodiment 2

[0084] The present embodiment citrus vinegar drink is made through the following steps:

[0085] 1) Anti-oxidative browning: immediately add 0.2‰ isoascorbic acid and 2% pectinase to the citrus juice squeezed by the juicer, and treat at 46°C for 1.5 hours to obtain enzymatic citrus juice.

[0086] 2) Acid adjustment: Add food-grade CaCO to enzymatic citrus juice 3 Adjust acidity to 0.7%.

[0087] 3) Deoiling and debittering: Add 1.5% γ-cyclodextrin by weight of the enzymatic citrus juice to the acid-adjusted enzymatic citrus juice and stir for 20 minutes to make the cyclodextrin affect the citrus oil in the enzymatic citrus juice. Inclusion and complexation reaction with bitter element substances is sufficient.

[0088] 4) Sugar adjustment: add sucrose syrup, adjust the sugar content of the juice to 16%, raise the temperature to 85°C, keep it for 15 minutes and then cool to 30°C to prepare the juice.

[0089] 5) Wine fermentation: add 12% wine mother liquor by weight of the...

Embodiment 3

[0105] The present embodiment citrus vinegar drink is made through the following steps:

[0106] 1) Anti-oxidative browning: immediately add 0.15‰ erythorbic acid and 2.5% pectinase to the citrus juice squeezed by the juicer, and treat at 42°C for 2 hours to obtain enzymatic citrus juice.

[0107] 2) Acid adjustment: Add food-grade CaCO to enzymatic citrus juice 3 Adjust acidity to 0.6%.

[0108] 3) Deoiling and debittering: Add 1% β-CD by weight of the enzymatic citrus juice to the acid-adjusted enzymatic citrus juice and stir well for 25 minutes, so that the cyclodextrin can affect the citrus oil and bitterness in the enzymatic citrus juice. The inclusion and complexation reaction of the prime substance is sufficient.

[0109] 4) Sugar adjustment: add sucrose syrup, adjust the sugar content of the juice to 15%, raise the temperature to 90°C, keep it for 12 minutes, then cool to 33°C to prepare the juice.

[0110] 5) Wine fermentation: add 10% wine mother liquor by weight ...

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PUM

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Abstract

A citrus vinegar peptide beverage and a production technology thereof respectively belong to fruit vinegars and production technologies thereof. The production technology includes steps of antioxidant browning, acidifying, deoiling, debitterizing, sweetening, fermenting wine, fermenting vinegar and the like. The production technology has the advantages that inclusion complex reactions of citrus oil and bitter principle materials can proceed simultaneously by using cyclodextrin under normal temperature before fermenting, the deoiling and the debitterizing are clean and complete, good quality can be guaranteed by fermenting the fruit vinegars, and the production technology is suitable for producing fermented citrus vinegar beverages after citrus juice is mechanically squeezed. By experimenting, not only the fermenting situation is good during the fermenting process, but also the citrus vinegar beverages are elegant and delicate in texture, without bitter taste, and without foreign flavor, and have a characteristic scent and a characteristic taste of citrus.

Description

Technical field: [0001] A citrus vinegar peptide drink and a production process thereof belong to fruit vinegar drinks and a brewing method thereof. Background technique: [0002] In my country, the planting amount of citrus is quite large, and citrus is rich in nutrition. However, the utilization of citrus is still limited to edible fruit and fruit juice, and a small part is manually peeled to make citrus wine or citrus vinegar. During the brewing process of citrus vinegar, citrus juice has to go through the processes of wine fermentation and vinegar fermentation. The peel of citrus contains 1%-3% citrus oil. Citrus oil has a strong antibacterial effect, and entering the juice will seriously hinder yeast Propagation and fruit wine, fruit vinegar fermentation. Now, advanced citrus juicing machinery has appeared in the production of citrus beverages, and there are also supporting oil grinding machinery. Although part of the citrus oil in the original citrus fruit can be re...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L1/08A23L2/70A23L21/25
Inventor 毛怀彬郭剑博
Owner 四川华橙酒业有限公司
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