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All-shaddock fermentation drink and production method thereof

A technology for fermented beverages and production methods, applied in the fields of application, food preparation, food science, etc., can solve the problems of few varieties, can not meet the increasing needs of consumers, achieve high economic and social benefits, enhance product efficacy, Improve the efficiency of manufacturers

Inactive Publication Date: 2013-09-18
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] There are few varieties of pomelo-related products, most of which are eaten fresh or made into candied fruit, which can no longer meet the increasing needs of consumers

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] A production method of pomelo whole fruit fermented beverage, comprising the following steps:

[0033] (1) Weigh 100kg of grapefruit, wash the fruit, remove the skin (or not remove it), remove the rotten part, separate the pulp from the peel, remove the seeds to get about 50kg of clean pulp, and clean the peel to get about 40kg of clean peel;

[0034] (2) Cut the peel into pieces, add 40kg of water to refine the pulp, and obtain a peel pulp; control the temperature at 40°C, add citric acid with a weight of 0.1% of the pulp, stir evenly, then add pectinase with a weight of 1% of the pulp, and react for 30 minutes Prepare peel enzyme reaction solution;

[0035] (3) Weigh 16kg of white granulated sugar, add it to the peel pulp, heat and stir to dissolve it, and prepare the enzyme-reacted peel pulp sugar solution;

[0036] (4) Stir and heat the enzyme-reacted peel syrup solution to 95°C, heat it for 10 minutes, and sterilize it. After sterilization, the enzyme-reacted peel...

Embodiment 2

[0044] A production method of pomelo whole fruit fermented beverage, comprising the following steps:

[0045] (1) Weigh 100kg of grapefruit, wash the fruit, remove the skin (or not remove it), remove the rotten part, separate the pulp from the peel, remove the seeds to get about 50kg of clean pulp, and clean the peel to get about 40kg of clean peel;

[0046] (2) Cut the peel into pieces, add 200kg of water to refine the pulp, and obtain a peel pulp; control the temperature at 50°C, add malic acid with a weight of 0.3% of the pulp, stir evenly, then add cellulase with a weight of 0.1% of the pulp, and react for 300 minutes Prepare peel enzyme reaction solution;

[0047] (3) Weigh 12kg of glucose, add it to the peel pulp, heat and stir to dissolve it, and prepare the enzyme-reacted peel pulp sugar solution;

[0048](4) Stir and heat the enzyme-reacted peel syrup solution to 100°C, keep it warm for 5 minutes, and sterilize the enzyme-reacted peel syrup solution under aseptic con...

Embodiment 3

[0057] A production method of pomelo whole fruit fermented beverage, comprising the following steps:

[0058] (1) Weigh 100kg of grapefruit, wash the fruit, remove the skin (or not remove it), remove the rotten part, separate the pulp from the peel, remove the seeds to get about 50kg of clean pulp, and clean the peel to get about 40kg of clean peel;

[0059] (2) Cut the peel into pieces, add 120kg of water to refine the pulp, and obtain the peel pulp; control the temperature at 45°C, add 0.1% malic acid and 0.1% citric acid to mix evenly, and then add 0.3% peel pulp Glue enzyme and 0.2% cellulase, react 150min and make peel enzyme reaction solution;

[0060] (3) Weigh 16kg of lactose, add it to the peel pulp, heat and stir to dissolve it, and prepare the enzyme-reacted peel syrup sugar solution;

[0061] (4) Stir and heat the enzyme-reacted peel syrup solution to 98°C, heat it for 7 minutes, and sterilize it. After sterilization, the enzyme-reacted peel syrup solution is cool...

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Abstract

The invention discloses an all-shaddock fermentation drink and a production method thereof. The production method comprises the steps of separating the pulp and peels of shaddock, separately adding acid and enzyme for treatment, then adding sugar, heating for sterilizing, then leading into lactobacillus and active dry yeast, and fermenting to obtain fermentation liquor; mixing the pulp fermentation liquor and peel fermentation liquor, then adding gum, a sour agent, a sweetening agent, dietary fiber and vitamin C, and heating for sterilizing to obtain the all-shaddock fermentation drink. After being fermented by the lactobacillus and saccharomyces cerevisiae, the shaddock peel and pulp not only maintain the original flavor and effect of the shaddock, but also are endowed with the fermented flavor effect of the lactobacillus and saccharomyces cerevisiae. In addition, soluble dietary fiber is further added into the fermentation drink and plays roles in smoothing intestinal tract and detoxifying and the like. The all-shaddock fermentation drink is proper in sour taste, mellow and clear and sweet, has special aroma and mouthfeel, as well as the effects of wetting the throat and smoothing the intestinal tract.

Description

technical field [0001] The invention relates to a pomelo whole fruit fermented beverage and a production method thereof. Background technique [0002] The storage resistance and unique flavor of pomelo are unmatched by other fruits, and the suitable area for its cultivation is relatively narrow. Pomelo fruit is of high quality, good flavor, thick skin, and storage-resistant. It has the reputation of "natural canned food". Grapefruit is rich in physiologically active substances and nutrients, such as naringin, neohesperidin, insulin-like, volatile oil, vitamin B 1 , Vitamin B 2 , vitamin C, niacin, fructose, glucose, protein, lipids, iron, calcium, phosphorus and crude fiber. Naringin can reduce the viscosity of blood circulation and reduce the formation of thrombus. If middle-aged and elderly people suffer from cerebrovascular disease, eating grapefruit often can help prevent strokes; the vitamin C and calcium contained in grapefruit can help To prevent the occurrence of...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/84A23L1/29A23L33/00
Inventor 陈中徐慧珏林伟锋张月婷
Owner SOUTH CHINA UNIV OF TECH
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