Processing method for star fruit vinegar
A processing method and fruit vinegar technology are applied in the processing field of star fruit vinegar, which can solve the problems of fresh fruit intolerance to storage, postpartum loss, dehydration and browning, and achieve the effects of maintaining color and quality, increasing fruit aroma and mellow taste.
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Embodiment 1
[0020] The processing method of carambola fruit vinegar comprises the following steps:
[0021] 1) Cleaning and pressing: select carambola with a maturity of 70% to 90%, wash them, cut into pieces and remove the pits, add antioxidants at 0.01% of the fruit weight, crush and press, and then mix the juice and pomace evenly to obtain Carambola total material liquid; Wherein, the antioxidant is different vitamin C sodium;
[0022] 2) Enzyme treatment: Add pectinase to 0.05% of the total weight of the total carambola feed solution prepared in step 1), enzymolyze it at 38°C for 3 hours, filter to obtain carambola enzymatic solution; then add sweetener and net water, so that the total sugar content of the carambola enzymatic solution is 25 ° S, after being heated to boiling, adding sodium bicarbonate to make the pH of the carambola enzymatic solution be 4.5, then pasteurize, cool, and set aside; the sweetener for sucrose;
[0023] 3) Alcoholic fermentation: Inoculate the pre-activa...
Embodiment 2
[0027] The processing method of carambola fruit vinegar comprises the following steps:
[0028] 1) Cleaning and pressing: select carambola with a maturity of 70% to 90%, wash them, cut into pieces and remove the pits, add antioxidants according to 0.03% of the fruit weight, crush and press, and then mix the juice and pomace evenly to obtain Carambola total material liquid; Wherein said antioxidant is V c ;
[0029] 2) Enzyme treatment: Add pectinase to 0.01% of the total weight of the total carambola feed solution prepared in step 1), enzymolyze it at 45°C for 1.5 hours, and filter to obtain carambola enzymatic solution; then add sweetener and Purified water to make the total sugar content of carambola enzymatic solution be 18 ° S, after heating to boiling, add sodium bicarbonate to make the pH of carambola enzymatic solution be 5.0, then pasteurize, cool, and set aside; the sweetness The agent is white granulated sugar;
[0030] 3) Alcoholic fermentation: Inoculate the pre...
Embodiment 3
[0034] The processing method of carambola fruit vinegar comprises the following steps:
[0035] 1) Cleaning and pressing: select carambola with a maturity of 70% to 90%, wash them, cut into pieces and remove the pits, add antioxidants at 0.02% of the fruit weight, crush and press, and then mix the juice and pomace evenly to obtain Carambola total feed liquid; wherein said antioxidant is different vitamin C sodium;
[0036] 2) Enzyme treatment: Add pectinase to 0.03% of the total weight of the total carambola feed solution prepared in step 1), enzymolyze it at 40°C for 2 hours, filter to obtain carambola enzymatic solution; then add sweetener and net water, so that the total sugar content of the carambola enzymatic solution is 20 ° S, after being heated to boiling, adding sodium bicarbonate to make the pH of the carambola enzymatic solution be 4.7, then pasteurize, cool, and set aside; the sweetener for sucrose;
[0037] 3) Alcoholic fermentation: Inoculate the pre-activated ...
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