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Preparation method of chaenomeles speciosa vinegar

A technology for promoting papaya and papaya, which is applied in the field of vinegar preparation to achieve the effect of increasing added value

Inactive Publication Date: 2013-09-11
XUANCHENG ZHONGLIANG JUJUBE IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the papaya vinegar product further developed with papaya as raw material has not been reported yet

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] The preparation method of Xuan papaya vinegar comprises the following steps:

[0034] (1) Fruit sorting and cleaning: select Xuan papaya with plump fruit, no pests and rot, and remove impurities such as leaves and stems. Wash off the dust and dirt on the surface of Xuan papaya with clean water;

[0035] (2) Blanching: Cut the papaya into cubes, and blanch the Xuan papaya with hot water above 95°C for 4 minutes;

[0036] (3) Beating: add distilled water to Xuan papaya according to the mass ratio of papaya to water 1:2, and add mulberry, medlar and rose according to the mass ratio of papaya to mulberry, wolfberry and rose flower 50:1:1:1 Flowers are used as an auxiliary material, and Xuan papaya is beaten with a tissue masher to obtain papaya pulp;

[0037] (4) Saccharification: add pectinase at 0.01% of the weight of papaya pulp, add amylase at 0.01% of the weight of papaya pulp, and enzymatically hydrolyze for 1 hour at a temperature of 40°C to obtain enzymatically hy...

Embodiment 2

[0045]The preparation method of Xuan papaya vinegar comprises the following steps:

[0046] (1) Fruit sorting and cleaning: select papaya with plump fruit, no pests and rot, and remove impurities such as leaves and stems; wash off the dust and soil on the surface of papaya with water;

[0047] (2) Blanching: Cut the papaya into cubes, and blanch the papaya with hot water above 95°C for 6 minutes;

[0048] (3) Beating: Add distilled water to papaya at a mass ratio of papaya to water 1:6, and add mulberries, wolfberry and roses at a mass ratio of 100:1:1:1 between papaya and mulberry, wolfberry and roses As an auxiliary material, papaya pulp is obtained by beating papaya with a tissue masher;

[0049] (4) Saccharification: add pectinase at 0.10% of the weight of papaya pulp, add amylase at 0.10% of the weight of papaya pulp, and enzymatically hydrolyze for 3 hours at a temperature of 45°C to obtain enzymatically hydrolyzed papaya pulp;

[0050] (5) Blending: add white sugar to...

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Abstract

The invention relates to a preparation method of chaenomeles speciosa vinegar. The method comprises the following operation steps of: blanching and beating chaenomeles speciosa, saccharifying for blending, adding yeasts, adding brans and ingredients, inoculating acetic acid strains, fermenting, adding salt, sealing a pond, carrying out after ripening, filtering, sterilizing, and obtaining the chaenomeles speciosa vinegar. When the pawpaw is used for preparing fruit vinegar, by combination with the pharmacological ingredients such as organic acid contained in the pawpaw, the stimulation feeling of the acetic acid can be reduced, not only is the taste excellent, but also the own special health-care effect can be achieved. The preparation method has the advantages that materials of vinegar fermentation are expanded; the additional value of the pawpaw is improved; the health-care effect is also endowed for the vinegar; the process is simple, and the operation cost is low, so that large-scale production is suitable; and no substances harmful to the environment can be caused in the production process, and the energy consumption is low, so that the environment is effectively protected.

Description

technical field [0001] The invention belongs to a method for preparing food, in particular to a method for preparing vinegar. Background technique [0002] Xuan papaya is the mature fruit of the Rosaceae plant Begonia japonicus. It has a cultivation history of more than 2,000 years. It is most famous in Xuancheng, Anhui. It is a nutritious, beneficial and harmless medicine and food The national treasure contains a large amount of amino acids, mineral elements, vitamin C, saponins, flavonoids, tannins, oleanolic acid and other organic acids, as well as catalase and polyphenol oxidase. It is worth mentioning that it is rich in superoxide dismutase (SOD), and its content is unparalleled among other fruits in the world. The content of SOD in 1g of fresh papaya fruit is as high as 3227 international units. SOD is one of the currently recognized active substances for beauty and beauty, which can effectively eliminate excess free radicals in the body and promote cell renewal in t...

Claims

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Application Information

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IPC IPC(8): C12J1/04C12R1/865
Inventor 孙汉巨杨帆王晓莉王宵张曼莉
Owner XUANCHENG ZHONGLIANG JUJUBE IND
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