Rambutan fruit vinegar preparation method

A production method and technology of rambutan, applied in the preparation of vinegar, etc., can solve the problems of difficult preservation and short ripening period of rambutan, and achieve the effects of improving utilization rate, enhancing human immunity and balanced nutrition

Active Publication Date: 2014-10-15
南陵县葛业协会
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Aiming at the shortcomings of rambutan, such as its short ripening period and difficulty in preservation, the present invention provides a method for making delicious and nutritious rambutan fruit vinegar. Made by fermentation, filtration, homogenization, sterilization, canning, inspection and other steps

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Embodiment 1: a kind of preparation method of rambutan fruit vinegar, it adopts the following steps:

[0018] A. Raw material processing: select mature rambutan without damage by diseases and insect pests, wash, peel and remove the core, and beat to obtain rambutan slurry, wash and cut the rambutan skin, add to 5kg rambutan skin fragments 10kg of water is used for beating, filtered with a 100-mesh sieve to obtain rambutan slurry and rambutan slag, directly beating and squeezing juice reduces the loss of rambutan nutrients, and rambutan is beaten to improve The utilization rate of raw materials;

[0019] B. Mix: add the rambutan bark slurry of 4kg in the rambutan slurry of 10kg, mix homogeneously, make the rambutan mixed slurry;

[0020] C. Ultra-high temperature sterilization: the rambutan mixed slurry is sterilized by an ultra-high temperature sterilizer, the feed temperature is 110°C, and the discharge temperature is 40°C;

[0021] D. Alcoholic fermentation: Add 0....

Embodiment 2

[0028] Embodiment 2: a kind of preparation method of rambutan fruit vinegar, it adopts the following steps:

[0029] A. Raw material processing: select mature rambutan that is free from diseases and insect pests, wash, peel and remove the core, and beat to obtain rambutan slurry, wash and cut the rambutan skin, add to 4kg rambutan skin fragments 10kg of water is used for beating, filtered with a 110-mesh sieve to obtain rambutan slurry and rambutan slag, directly beating and squeezing juice reduces the loss of rambutan nutrients, and rambutan is beaten to improve The utilization rate of raw materials;

[0030] B. Mixing: add 5kg of rambutan cortex slurry, 1kg hawthorn juice, 0.2kg gardenia juice to the rambutan slurry of 10kg, mix evenly, and make the rambutan mixed slurry;

[0031] C. Ultra-high temperature sterilization: the rambutan mixed slurry is sterilized by an ultra-high temperature sterilizer, the feed temperature is 115°C, and the discharge temperature is 45°C;

...

Embodiment 3

[0039] Embodiment 3: a kind of preparation method of rambutan fruit vinegar, it adopts the following steps:

[0040] A. Raw material processing: select mature rambutan without damage by diseases and insect pests, wash, peel and remove the core and beat to obtain rambutan slurry, wash and chop the rambutan skin, add to 5kg rambutan skin fragments 15kg of water is used for beating, filtered with a 120-mesh sieve to obtain rambutan slurry and rambutan slag, directly beating and squeezing juice reduces the loss of rambutan nutrients, and rambutan is beaten to improve The utilization rate of raw materials;

[0041] B. Mixing: add 6kg of rambutan cortex slurry, 1kg burdock juice, 1kg of blueberry juice, 1kg mulberry juice to the rambutan slurry of 10kg, mix evenly, and make the rambutan mixed slurry;

[0042] C. Ultra-high temperature sterilization: the rambutan mixed slurry is sterilized by an ultra-high temperature sterilizer, the feed temperature is 120°C, and the discharge tem...

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PUM

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Abstract

The invention discloses a rambutan fruit vinegar preparation method, which is characterized in that rambutan fruit vinegar adopts rambutan fruits and rambutan peel as raw materials, and is prepared via the steps of raw material processing, pulp blending, ultra-high-temperature sterilizing, alcohol fermenting, ethanoic acid fermenting, filtering, homogenizing, sterilizing, canning, inspecting and the like. The rambutan fruit vinegar preparation method, disclosed by the invention, adopts the rambutan peel as a raw material, improves the utilization ratio of the raw material, and enables the finished fruit vinegar to be more balanced in nutrition, as a result, the fruit vinegar is sweet-and-sour, and has the effects on moisturizing skin, nourishing appearance, removing heat, detoxifying, enhancing humanbody immunity and the like.

Description

technical field [0001] The invention relates to a method for preparing fruit vinegar, in particular to a method for preparing rambutan fruit vinegar. Background technique [0002] Rambutan, sweet in taste and warm in nature, is the fruit of a large tropical fruit tree belonging to Sapindaceae. Rambutan is rich in vitamins such as vitamin A, vitamin B, vitamin C, and rich minerals such as potassium, calcium, magnesium, phosphorus, etc. Rambutan is quite high in calories, which can enhance disease resistance, replenish physical strength, and improve diarrhea and abdominal cold discomfort. Rambutan is also high in iron content, which helps to improve dizziness and low blood pressure. According to the analysis: the pulp ratio is 31.0~60.2%, the total solid content is 14.0~22.2%, the sugar is 3.61~6.25%, the citric acid is 0.39~1.53%, and 100 grams of pulp contains 1.63~5.5mg of vitamin C. Long-term consumption can moisturize skin and nourish skin, clear away heat and detoxify...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04
Inventor 彭常安
Owner 南陵县葛业协会
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