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Method for making dragon fruit vinegar

A production method and a technology for pitaya are applied in the field of production of pitaya vinegar, can solve the problems of difficult preservation of pitaya and low utilization rate of pitaya processing, and achieve the effects of various eating methods, unique flavor and long aftertaste.

Inactive Publication Date: 2014-05-14
彭聪
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But ripe dragon fruit has the defect that is not easy to preserve, and pitaya leftovers are easily produced in the processing and utilization process of dragon fruit simultaneously, and the discarded leftovers cause the processing utilization rate of dragon fruit to be lower

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] A kind of preparation method of pitaya fruit vinegar, adopts the following steps:

[0016] A, raw material processing: take the leftovers of complete dragon fruit or dragon fruit as raw material, remove green calyx, impurity and rotten part on the dragon fruit, after cleaning, beating process, adopt the leftovers of dragon fruit as raw material, improve the Utilization of raw materials, beating directly to avoid loss of nutrients;

[0017] B. Enzymolysis: Take 10kg of dragon fruit slurry, add 0.03kg of pectinase to the slurry, control the temperature at 45°C, and control the time for 4 hours. Through enzymatic hydrolysis, the pectin in the pitaya cortex can decompose more nutrients Element;

[0018] C, adding sugar: add 1.2kg of white granulated sugar to the slurry after enzymolysis, and mix well;

[0019] D. Alcoholic fermentation: take 10kg of sugar-added slurry, add 0.08kg of active dry yeast, and control the temperature at 20°C for 10 days. After the fermentation ...

Embodiment 2

[0025] A kind of preparation method of pitaya fruit vinegar, adopts the following steps:

[0026] A, raw material processing: take the leftovers of complete dragon fruit or dragon fruit as raw material, remove green calyx, impurity and rotten part on the dragon fruit, after cleaning, beating process, adopt the leftovers of dragon fruit as raw material, improve the Utilization of raw materials, beating directly to avoid loss of nutrients;

[0027] B. Enzymolysis: Take 8kg of dragon fruit slurry and 2kg of blueberry solution, add 0.04kg of pectinase to the slurry, control the temperature at 50°C, and control the time for 3.5 hours. Through enzymatic hydrolysis, the pectin in the pitaya cortex can be decomposed produce more nutrients;

[0028] C, adding sugar: add 1.4kg of white granulated sugar to the slurry after enzymolysis, mix well;

[0029] D. Alcoholic fermentation: take 10kg of sugar-added slurry, add 0.12kg of active dry yeast, and control the temperature at 23°C for 9...

Embodiment 3

[0035] A kind of preparation method of pitaya fruit vinegar, adopts the following steps:

[0036] A, raw material processing: take the leftovers of complete dragon fruit or dragon fruit as raw material, remove green calyx, impurity and rotten part on the dragon fruit, after cleaning, beating process, adopt the leftovers of dragon fruit as raw material, improve the Utilization of raw materials, beating directly to avoid loss of nutrients;

[0037] B, enzymolysis: get the dragon fruit slurry of 7kg, the emblica liquid of 3kg, add the pectinase of 0.05kg in the slurry, temperature control 55 ℃, time control 3 hours, by enzymolysis, the pectin of pitaya cortex can Break down more nutrients;

[0038] C, adding sugar: add 1.6kg of white granulated sugar to the slurry after enzymolysis, and mix well;

[0039] D. Alcoholic fermentation: take 10kg of sugar-added slurry, add 0.16kg of active dry yeast, and control the temperature at 25°C for 8 days. After the fermentation is over, fil...

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Abstract

The invention discloses a method for making dragon fruit vinegar. The dragon fruit vinegar is characterized by being processed by the steps of raw material treatment, pulping, enzymolysis, sugaring, alcoholic fermentation, acetic fermentation, blending, homogenizing, canning and sterilization. The method has the beneficial effects that dragon fruits or dragon fruit leftovers are taken as raw materials, so that the utilization ratio of the dragon fruits is increased; pectinase is decomposed, more nutrients can be decomposed by dragon fruit peels, and high fructose corn syrup is added during blending, so that the fruit vinegar tastes sour and sweet, is unique in flavor and has long aftertaste. The fruit vinegar can be prepared into a beverage and be eaten as a seasoning, is various in eating ways, has the effects of increasing the bone density, promoting the growth of cell membranes, whitening and beautifying, and is a green and healthy seasoning as well as health-care food.

Description

technical field [0001] The present invention relates to a kind of preparation method of fruit vinegar, especially relate to a kind of preparation method of pitaya fruit vinegar. Background technique [0002] Dragon fruit: also known as red dragon fruit, auspicious fruit, etc. Dragon fruit is rich in nutrients and has unique functions. It contains vegetable albumin and anthocyanins, which are rare in general plants, rich in vitamins and water-soluble dietary fiber. 100g of pitaya pulp contains 83.75 grams of water, 0.34 grams of ash, 0.17 grams of crude fat, 0.62 grams of crude protein, 1.21 grams of crude fiber, 13.91 grams of carbohydrates, 59.65 kcal of calories, 1.62 grams of dietary fiber, and 5.22 mg of vitamin C , 2.83 grams of fructose, 7.83 grams of glucose, 6.3-8.8 mg of calcium, 30.2-36.1 mg of phosphorus, 0.55-0.65 mg of iron, and a large amount of anthocyanins (the most abundant variety of red-fleshed fruit), water-soluble dietary protein, plant albumin, etc. D...

Claims

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Application Information

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IPC IPC(8): C12J1/02
Inventor 彭常安彭聪
Owner 彭聪
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