Unlock instant, AI-driven research and patent intelligence for your innovation.

The method of making beverage type fruit vinegar with pineapple

A beverage and pineapple technology, applied in the field of beverage production, can solve the problems of perishability, waste, loss, etc., and achieve the effect of avoiding the deterioration of pineapples

Active Publication Date: 2016-03-02
润桐(苏州)技术服务有限公司
View PDF4 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Pineapple pulp is rich in fructose, fruit acid, carbohydrates and biological enzymes, especially the content of biological enzymes is particularly high. In addition, the harvest season of pineapple is in summer, and the temperature is high. After picking the pineapple for a long time, it is easy to Deterioration, leading to waste and loss

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0007] Now in conjunction with embodiment the present invention is described in further detail:

[0008] The present invention is achieved by putting the clean pineapple into a juice extractor to squeeze the juice, then filtering it through a 80-mesh sieve, heating the filtrate to boiling to kill the biological enzymes and bacteria in the filtrate, then cooling it down, Add 0.2wt% benzoic acid preservative to the cooled filtrate for later use, add 0.8-1.5 times of water to the filter residue by weight, heat and boil, and continue boiling for 20-30 minutes to kill biological enzymes and bacteria. Effectively dissolve the fibers in the filter residue to shorten the subsequent pickling time, then cool to 50°C, move into the pickling container, and pour the filter residue into the filter residue water according to the weight ratio of the filter residue boiled liquid and food grade glacial acetic acid 1:0.02—0.04 Add food-grade glacial acetic acid to the cooking liquid, marinate fo...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention relates to a method for making a fruit vinegar beverage from pineapples. The method is characterized by comprising the following steps: juicing cleaned pineapples, filtering, and heating a filtrate to boiling; adding a preservative into the cooled filtrate for later use; adding 0.8-1.5 times of water by weight into filter residues, then heating to boiling and maintaining the boiling for 20-30 minutes; adding edible glacial acetic acid into filter-residue boiled liquid according to the weight ratio of the filter-residue boiled liquid to the edible glacial acetic acid of 1:(0.02-0.04), and pickling for 12-15 days; and then adding 2-4 times of cold boiled water or sterilized water by weight into the pickled product, filtering, and mixing a pickled product filtrate with the juice for later use to form the fruit vinegar beverage. Compared with the prior art, the method can consume a lot of pineapples within a short time to avoid the phenomenon that pineapples go bad after being stored for a long time and can be used for producing the beverage with an unique taste.

Description

Technical field: [0001] The invention relates to a method for making a beverage. Background technique: [0002] Pineapple pulp is rich in fructose, fruit acid, carbohydrates and biological enzymes, especially the content of biological enzymes is particularly high. In addition, the harvest season of pineapple is in summer, and the temperature is high. After picking the pineapple for a long time, it is easy to Deterioration, resulting in waste and loss. Invention content: [0003] The object of the invention of the present invention is to provide a kind of method that can consume pineapple in a large amount in a short period of time to avoid long-term storage pineapple and cause pineapple to go bad, can produce the beverage of unique taste with the method for making beverage type fruit vinegar with pineapple. [0004] The present invention is realized in this way, put the clean pineapple into the juice extractor to extract the juice, then filter it, heat the filtrate to boi...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/02
CPCA23L2/02A23L2/52A23V2002/00A23V2250/022A23V2250/21
Inventor 叶贤忠
Owner 润桐(苏州)技术服务有限公司