Preparation method for papaya fruit vinegar and application thereof

A technology of papaya and melon fruit, which is applied in the field of papaya fruit vinegar preparation, can solve the problems of reducing the use value and economic value of papaya, affecting the enthusiasm and income of papaya planting, and the inability to form industrialized processing, etc., to regulate blood pressure , improve transparency, improve the effect of utilization

Active Publication Date: 2015-10-07
SICHUAN AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003]The fruit of papaya is concentrated in the market period, and a large number of papaya fruits are not easy to store after they are on the market, resulting in rot, and cannot form industrialized processing to increase added value, which affects the cost of planting pap

Method used

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  • Preparation method for papaya fruit vinegar and application thereof
  • Preparation method for papaya fruit vinegar and application thereof
  • Preparation method for papaya fruit vinegar and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0048] A preparation method of papaya fruit vinegar, comprising the following steps:

[0049] (1) Raw material selection: choose mature papaya as raw material, and remove rot, pests and diseases;

[0050] (2) Beating: put the selected papaya pulp into a beater for beating;

[0051] (3) Enzyme treatment: adjust the pH to 3.5 with citric acid, add 0.08% pectinase, and keep warm in a constant temperature water bath at 50-55°C for 2 hours;

[0052] (4) Enzyme-inactivating juice extraction: keep the enzyme-treated papaya juice in a constant temperature water bath at a temperature of 90°C for 10 minutes to achieve the purpose of inactivating the enzyme. After inactivating the enzyme, filter it with gauze to obtain the filtrate;

[0053] (5) Ingredient adjustment: Add white sugar to the filtrate to make the soluble solids (TSS) in the papaya filtrate 14°Bix, and the TSS content of the papaya itself is 5°Bix. It is necessary to add white sugar to make the papaya wine The sugar conte...

Embodiment 2

[0066] Other content is as embodiment 1, a kind of preparation method of papaya fruit vinegar, comprises the following steps:

[0067] (1) Raw material selection: choose mature papaya as raw material, and remove rot, pests and diseases;

[0068] (2) Beating: beat the papaya pulp into a pulp;

[0069] (3) Enzyme treatment: add citric acid to papaya pulp, adjust the pH to 3, then add 0.06% pectinase, and keep warm in a constant temperature water bath at 50°C for 2 hours;

[0070] (4) Enzyme-inactivated juice extraction: keep the enzyme-treated papaya pulp in a constant temperature water bath at a temperature of 85°C for 8 minutes, and then filter to obtain the filtrate;

[0071] (5) Composition adjustment: add white sugar to the filtrate to make the soluble solids in the papaya filtrate 13°Bix;

[0072] (6) Sterilization standby: sterilize for 15 seconds at a temperature of 90°C, and add 0.04% sodium erythorbate;

[0073] (7) Alcohol fermentation: inoculate the yeast seed liq...

Embodiment 3

[0078] Other content is as embodiment 1, a kind of preparation method of papaya fruit vinegar, comprises the following steps:

[0079] (1) Raw material selection: choose mature papaya as raw material, and remove rot, pests and diseases;

[0080] (2) Beating: beat the papaya pulp into a pulp;

[0081] (3) Enzyme treatment: add citric acid to papaya pulp, adjust the pH to 4, then add 0.11% pectinase, and keep warm in a constant temperature water bath at 55°C for 2 hours;

[0082] (4) Enzyme-inactivated juice extraction: keep the enzyme-treated papaya pulp in a constant temperature water bath at a temperature of 95°C for 12 minutes, and then filter to obtain the filtrate;

[0083] (5) Composition adjustment: add white sugar to the filtrate to make the soluble solids in the papaya filtrate 13°Bix;

[0084] (6) Sterilization for standby: sterilize for 30 seconds at a temperature of 98°C, and add 0.07% sodium erythorbate;

[0085] (7) Alcohol fermentation: inoculate the yeast see...

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Abstract

The invention belongs to the field of fruit vinegar, and particularly relates to papaya fruit vinegar and a production technology and application thereof. The technology is characterized by comprising the steps of raw material selection, pulping, enzyme treatment, enzyme deactivation and juice collecting, ingredient adjustment, sterilization for standby application, preparation of a yeast seed solution, excitation of acetic bacteria and preparation of an acetic bacterium seed solution, alcoholic fermentation, acetic fermentation, fruit vinegar clarification and the like. The papaya fruit vinegar produced through the method is savoury and mellow in taste, sweet and capable of moistening mouths.

Description

technical field [0001] The invention belongs to the field of fruit vinegar, in particular to a preparation method and application of papaya fruit vinegar. Background technique [0002] Papaya is a world-famous tropical fruit, papaya is a perennial succulent herb [1] , also known as milk melon. Papaya fruit is rich in nutrients and contains V C , carotene, hidden flavin epoxy, soluble cellulose, V B1 , V B2 , Niacin, K, Ca, P, Mg, Fe and other nutrients. Ripe fruit is thick, yellow in quality, sweet and fragrant in taste, and unripe green fruit can be used as a vegetable, which can have the same effect as white radish and wax gourd. Papaya originates in Mexico and Central America, and is now widely distributed in Brazil, Mexico, Nigeria, Cuba, Peru, Colombia, India, Thailand, Indonesia, Ethiopia, China and other American, Asian and African countries. my country began to introduce and cultivate papaya 300 years ago, mainly planted in Hainan, Taiwan, Guangdong, Sichuan ...

Claims

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Application Information

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IPC IPC(8): C12J1/02
CPCC12J1/04
Inventor 秦文陈琴媛兰维杰张清林德荣刘耀文陈洪
Owner SICHUAN AGRI UNIV
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