Fruit vinegar prepared by fermentation of kiwi fruit peel and residue and brewing method of fruit vinegar

A technology for kiwi fruit peel and kiwi fruit is applied in the field of kiwi fruit vinegar and its brewing, which can solve the problems of waste of pomace resources and low kiwi fruit juice yield, and achieve the effects of less auxiliary materials, retention of nutrients and aroma, and retention of nutrients.

Inactive Publication Date: 2015-04-22
HEFEI UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This method uses kiwi fruit juice as raw material for alcoholic fermentation, and the yield of kiwi fruit juice is low, generally 50-70%, resulting in a large waste of pomace resources

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] The present embodiment adopts kiwi fruit peel to ferment fruit vinegar, and the specific brewing process operation steps are as follows:

[0019] With the pericarp of kiwi fruit, 1 part of pericarp is added 2 parts of water by quality, add white granulated sugar and adjust the sugar concentration of liquid at 5% (mass ratio), add citric acid to adjust the pH of liquid to be 4, inoculate the active dried fruit of 0.3% mass ratio Wine yeast, stir evenly, carry out alcoholic fermentation, the alcoholic fermentation condition is: 20 ℃, ferment for 7 days; filter the wine after alcoholic fermentation, first use 2 layers of gauze to coarsely filter to remove the peel, and then pass through 8 layers of gauze to vacuum filter to remove insoluble Solid matter, to obtain clarified filtrate, insert fruit vinegar bacteria according to the inoculation rate of 10% mass ratio, adopt liquid static fermentation, the fermentation condition is: 32 ℃ temperature-controlled fermentation for ...

Embodiment 2

[0022] The present embodiment adopts the pomace fermented fruit vinegar after squeezing the kiwi fruit juice, and the specific brewing process is as follows:

[0023] Add 1.5 parts of water to 1 part of pomace according to the quality of the pomace after kiwifruit juice, add glucose to adjust the sugar concentration of the liquid to 10%, add citric acid to adjust the pH of the liquid to 3.5, inoculate 0.5% active dry fruit wine yeast, Stir evenly and carry out alcoholic fermentation. Alcoholic fermentation conditions are: 20°C, 7 days of fermentation; filter the kiwi fruit wine after alcoholic fermentation, first use 2 layers of gauze to coarsely filter to remove pomace, and then pass through 8 layers of gauze to filter to remove insoluble solids , to obtain a clarified filtrate; according to 10% inoculation of fruit vinegar bacteria, carry out liquid static fermentation, the fermentation conditions are: 30 ° C temperature-controlled fermentation for 12 days, to obtain kiwi fru...

Embodiment 3

[0026] Present embodiment adopts kiwifruit pomace to ferment fruit vinegar, and concrete steps are as follows:

[0027] Add 0.5 parts of water to 1 part of pomace according to the quality of the pomace after kiwifruit juice, add fructose to adjust the sugar content of the liquid, make the sugar concentration 15%, add citric acid, adjust the pH of the liquid to 4.5, and inoculate 1% of the active Dry Saccharomyces cerevisiae, stir evenly, and carry out alcoholic fermentation. Alcoholic fermentation conditions are: 22°C, ferment for 10 days; filter the kiwi fruit wine after alcoholic fermentation with 2 layers of gauze to remove the peel, and then filter through 10 layers of gauze to remove insoluble solids The clarified filtrate was obtained, and the acetic acid bacteria were added according to 12%, and the liquid was statically fermented. The fermentation conditions were: 30°C temperature-controlled fermentation for 15 days to obtain kiwi fruit vinegar; the fruit vinegar was fi...

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Abstract

The invention discloses fruit vinegar prepared by fermentation of kiwi fruit peel and residue and a brewing method of the fruit vinegar. The brewing method is characterized by performing solid-liquid mixing alcohol fermentation by taking fruit residue and/or fruit peel obtained after juicing kiwi fruits as raw material and taking fruit wine yeast/or wine brewing yeast as a strain, filtering to remove alcohol fermentation peel and residue, then filtering to remove insoluble solid matters, inoculating fruit vinegar bacteria/or acetic bacteria into filtrate, performing acetic fermentation by a liquid static method, and filtering, filling and sterilizing after acetic fermentation, wherein the acidity of the obtained kiwi fruit vinegar is 3.5-5.5g/100ml, the alcohol degree is less than 0.2% and the content of an anti-oxidation component, namely vitamin C is 48-60g/L. By adopting the method disclosed by the invention to produce the kiwi fruit vinegar, pulp which is not squeezed completely in the kiwi fruit peel and residue is fully used, thereby turning waste into treasure and fully using the material; by adopting the method, the peculiar nutrients and the aroma of the kiwi fruits are retained, and the sweet taste of the fruit vinegar is also realized; and the product is rich in fruit fragrance and vinegar fragrance, stable in quality and brownish yellow and transparent in color and luster of the vinegar.

Description

technical field [0001] The invention belongs to the technical field of fruit vinegar brewing, and in particular relates to kiwi fruit vinegar produced by fermenting kiwi fruit pomace as a raw material and a brewing method thereof. technical background [0002] Kiwi is also known as kiwi fruit. The ripe fruit is soft and juicy, sweet and sour, delicious and fragrant. It is a fruit with high nutritional value. According to "Guizhou Agricultural Science" (Xie Caiyun, Fan Guohua, Progress in Kiwifruit Development and Research, No. 6, 1996, p61-62.), its soluble solid content is 14-20%, and kiwifruit fruit contains 17 kinds of amino acids, of which Including 7 essential amino acids except tryptophan; it is rich in vitamins C, A, E, potassium, magnesium, and cellulose, and also contains other nutrients that are relatively rare in fruits - folic acid, carotene, calcium , lutein, amino acid, natural inositol, its nutritional value far exceeds that of other fruits, so it is known as...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/02
CPCC12J1/02
Inventor 王军辉刘咏蔡冰洁刘永胜周杰
Owner HEFEI UNIV OF TECH
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