Citrus vinegar peptide beverage and production technology thereof
A production process, the technology of citrus vinegar, applied in the fields of application, food preparation, food science, etc., can solve the problems of incomplete debitterness and increased production cost, etc., achieve clean and thorough debitterness, simplify the production process, and have good fermentation conditions
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Embodiment 1
[0064] The present embodiment citrus vinegar drink is made through the following steps:
[0065] 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.
[0066] 2) Acid adjustment: Add food-grade CaCO to enzymatic citrus juice 3 Adjust acidity to 0.5%.
[0067] 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.
[0068] 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.
[0069] 5) Wine fermentation: add 8% wine mother liquor by we...
Embodiment 2
[0085] The present embodiment citrus vinegar drink is made through the following steps:
[0086] 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.
[0087] 2) Acid adjustment: Add food-grade CaCO to enzymatic citrus juice 3 Adjust acidity to 0.7%.
[0088] 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.
[0089] 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.
[0090] 5) Wine fermentation: add 12% wine mother liquor by weight of the...
Embodiment 3
[0106] The present embodiment citrus vinegar drink is made through the following steps:
[0107] 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.
[0108] 2) Acid adjustment: Add food-grade CaCO to enzymatic citrus juice 3 Adjust acidity to 0.6%.
[0109] 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.
[0110] 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.
[0111] 5) Wine fermentation: add 10% wine mother liquor by weight ...
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