Method for making drink-type fruit vinegar from mandarin orange
A citrus and beverage technology, applied in the field of beverage manufacturing, can solve problems such as difficult long-term storage, waste, and short fruit ripening time, and achieve the effect of avoiding the deterioration of citrus
Inactive Publication Date: 2015-08-05
叶贤忠
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Problems solved by technology
[0002] Citrus pulp is rich in fructose, fruit acid, amino acids, vitamins, and carbohydrates. It is difficult to store for a long time. In addition, the fruit has a short ripening time, and the pulp is only eaten as fruit. In some areas, the peel is made into tangerine peel, and the pulp is discarded. , causing a lot of waste and polluting the environment
Method used
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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 cutting the peeled mandarin orange pulp, adopting the centrifugal dehydration method and filtering through a 50-mesh sieve to obtain the juice and filter residue respectively, and the juice is allowed to stand for 2-3 hours, so that the suspension in the juice The solid matter settled down, and the juice after separating the settled solid matter was heated to boiling to kill the biological enzymes and bacteria in the juice, then cooled, and 0.2% benzoic acid preservative was added to the cooled juice for later use, and the fruit core was removed by filtering the residue Finally, crush together with the settled solids until the particle size is 1.2-0.8mm, then heat and boil for 10-15 minutes to kill biological enzymes and bacteria, then cool down, and then follow the filter residue and settled solids The weight ratio of the mixture to foo...
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Abstract
The invention discloses a method for preparing beverage type fruit vinegar by using tangerine orange. The method is characterized by comprising the following steps: cutting open pulp of peeled tangerine orange to obtain juice and filter residues; heating the juice to be in a boiling state, and adding a preservative into the cooled juice for later use; removing kernels from the filter residues, and smashing the filter residues into particles being 1.2-0.8 millimeter; heating and boiling; adding food grade glacial acetic acid into filter residue boiling liquid in the ratio of 1:(0.05-0.055) for curing for 9-11 days; adding 5-7 times of cold boiled water or sterilized water, stirring and filtering; mixing cured substance filtrate with standby juice to obtain the beverage type fruit vinegar. Compared with the prior art, the method has the advantages that a large amount of tangerine orange can be consumed within a short time to prevent the tangerine orange from deteriorating due to long-time storage, and a beverage with a unique flavor can be produced.
Description
Technical field: [0001] The invention relates to a manufacturing method of a beverage. Background technique: [0002] Citrus pulp is rich in fructose, fruit acid, amino acids, vitamins, and carbohydrates. It is difficult to store for a long time. In addition, the fruit has a short ripening time, and the pulp is only eaten as fruit. In some areas, the peel is made into tangerine peel, and the pulp is discarded. , causing a lot of waste and polluting the environment. Invention content: [0003] The object of the present invention is to provide a method for making beverage-type fruit vinegar from tangerines that can consume a large amount of tangerines in a short period of time to avoid deterioration of tangerines caused by long-term storage of tangerines, and can produce beverages with unique taste. [0004] The present invention is achieved by cutting the peeled mandarin orange pulp, using centrifugal dehydration to obtain the juice and filter residue respectively, heating...
Claims
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IPC IPC(8): A23L2/38C12J1/00
CPCA23L2/382A23L2/46A23L2/68C12J1/00
Inventor 叶贤忠
Owner 叶贤忠