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Processing Technology of Pitaya Vinegar with Red Color

A processing technology, the technology of pitaya, applied in the field of pitaya vinegar processing technology, can solve the problem of destroying the color of the product, and achieve the effects of good health care, long shelf life and long shelf life

Active Publication Date: 2017-05-24
AGRI PROD PROCESSING INST GUANGXI ACADEMY OF AGRI SCI +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The present invention is aimed at the deficiencies of the above-mentioned technologies, and proposes a red dragon fruit vinegar processing technology to solve the problem that the current dragon fruit vinegar processing process is easily affected by external metal ions and temperature and destroys the color of the product.

Method used

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  • Processing Technology of Pitaya Vinegar with Red Color
  • Processing Technology of Pitaya Vinegar with Red Color

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Embodiment 1 Pitaya vinegar processing technology 1 with red color and luster

[0024] The process includes five parts: raw material processing, low-temperature alcohol fermentation, low-temperature acetic acid fermentation, low-temperature aging, and low-temperature sterilization and filling. The specific steps are as follows:

[0025] (1) Raw material treatment: first wash the dragon fruit surface with deionized water containing 0.1% detergent, and then soak it in a sodium hexametaphosphate solution with a mass fraction of 0.01% for 5 minutes to thoroughly wash off the residual metal ions on the surface Cutting the dragon fruit, separating its skin and flesh, adding its quality of 0.05% D-isoascorbic acid and 0.0001% EDTA-Na in the pulp or pericarp, and beating.

[0026] (2) Low-temperature alcohol fermentation: add sugar, adjust the solid content to 15%, insert and screen the fruit wine yeast produced by Angel Yeast Co., Ltd., the model is RW; carry out fermentation,...

Embodiment 2

[0035] Embodiment 2 Pitaya vinegar processing technology 2 with red color and luster

[0036] The process includes five parts: raw material processing, low-temperature alcohol fermentation, low-temperature acetic acid fermentation, low-temperature aging, and low-temperature sterilization and filling. The specific steps are as follows:

[0037] (1) Raw material treatment: first wash the dragon fruit surface with deionized water containing 0.5% detergent, and then soak it in a sodium hexametaphosphate solution with a mass fraction of 0.05% for 8 minutes to thoroughly wash off the residual metal ions on the surface Cutting the dragon fruit, separating its skin and flesh, adding its quality of 0.5% D-isoascorbic acid and 0.0005% EDTA-Na in the pulp or pericarp, and beating.

[0038] (2) Low-temperature alcoholic fermentation: add sugar, adjust the solid content to 15%, insert the selected fruit wine yeast produced by Angel Yeast Co., Ltd., the model is RW; the mother is fermented,...

Embodiment 3

[0046] The red dragon fruit vinegar processing technology 3 of embodiment 3 color and luster

[0047] The process includes five parts: raw material processing, low-temperature alcohol fermentation, low-temperature acetic acid fermentation, low-temperature aging, and low-temperature sterilization and filling. The specific steps are as follows:

[0048] (1) Raw material treatment: first wash the dragon fruit surface with deionized water containing 1.0% detergent, and then soak it in a sodium hexametaphosphate solution with a mass fraction of 0.1% for 10 minutes to thoroughly wash off the residual metal ions on the surface Cutting the dragon fruit, separating its skin and flesh, adding its quality of 0.5% D-isoascorbic acid and 0.001% EDTA-Na in the pulp or pericarp, and beating.

[0049] (2) Low-temperature alcoholic fermentation: add sugar, adjust the solid content to 20%, insert the selected fruit wine yeast produced by Angel Yeast Co., Ltd., the model is RW; carry out ferment...

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Abstract

The invention relates to a red-color dragon fruit vinegar processing process which comprises the following five steps: treating raw materials, performing low-temperature alcohol fermentation, performing low-temperature acetic acid fermentation, performing low-temperature ageing and performing low-temperature sterilization and filling. In the processing process, containers, pipelines, valves and tools for the raw materials, half-finished products and finished products are all made of food-grade stainless steel, ceramic or high polymer materials and are prevented from contacting iron, aluminum or copper, optimally low-temperature bacteria are used, and a stabilizing agent is added in the fermentation and ageing process, so that the problems that pigment of the dragon fruit is damaged because of metal ion contact or high temperature and the quality is not easy to ensure are effectively solved, and the processed dragon fruit vinegar has the advantages of unique and fresh flavor, attractive color and the like.

Description

technical field [0001] The invention relates to a method for preparing fruit vinegar, in particular to a process for processing dragon fruit vinegar with a red color. Background technique [0002] Dragon fruit, also known as red dragon fruit, dragon pearl fruit, celestial honey fruit, jade dragon fruit, Latin name: Hylocereus undulatusBritt, cactus family, fruit of the genus Tianchi, oval in shape, 10-12cm in diameter, red or yellow in appearance , with green rounded triangular fronds, white, red or yellow flesh, fruit with black seeds. Dragon fruit is rich in nutrients and has unique functions. It contains vegetable albumin and anthocyanins, which are rare in general plants, rich in vitamins and water-soluble dietary fiber. Dragon fruit is a cool fruit. Under natural conditions, the fruit matures in summer and autumn, and is sweet and juicy. Dragon fruit not only tastes sweet, but also has high nutritional value. It can be said that it combines the advantages of fruits, f...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12J1/04C12R1/865C12R1/02
CPCC12J1/04
Inventor 何全光张娥珍黄梅华辛明黄茂康黄振勇覃仁源阳仁桂
Owner AGRI PROD PROCESSING INST GUANGXI ACADEMY OF AGRI SCI
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