The preparation method of pomelo fruit vinegar of dendrobium candidum
A technology of Dendrobium candidum and pomelo, which is applied in the field of preparation of pomelo fruit vinegar of Dendrobium candidum, can solve problems such as single taste, inability to satisfy high-end health care fruit vinegar drinks, limited nutritional value components and health care functions, etc. Bitter time, soft smell effect
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Embodiment 1
[0035] A preparation method of dendrobium candidum pomelo fruit vinegar, comprising the following steps:
[0036] Step 1, pulping grapefruit pulp and Dendrobium officinale pulp respectively to obtain grapefruit pulp and Dendrobium officinale pulp, mixing grapefruit pulp and Dendrobium officinale pulp at a mass ratio of 1.25:1 to obtain mixed pulp;
[0037] Step 2, adding naringinase to the mixed fruit pulp according to 0.6‰ of its mass, and debittering treatment at 28°C for 4 hours;
[0038] Step 3, add the mixed fruit pulp obtained in step 2 into wine according to 12% of its mass, add deionized water to adjust the alcohol content to 5%, and obtain the fruit wine mixed liquor;
[0039] Step 4: Take 15% volume of the fruit wine mixture to inoculate Acetobacter acetobacter, the inoculum amount is 0.04% of the quality of the fruit wine mixture to be inoculated, ferment at 28°C for 6-8 days to obtain a fermented yeast liquid, monitor the fermented yeast liquid When the acidity of...
Embodiment 2
[0049] A preparation method of dendrobium candidum pomelo fruit vinegar, comprising the following steps:
[0050] Step 1, pulping grapefruit pulp and Dendrobium officinale pulp respectively to obtain grapefruit pulp and Dendrobium officinale pulp, mixing grapefruit pulp and Dendrobium officinale pulp at a mass ratio of 1.5:1 to obtain mixed pulp;
[0051] Step 2, add naringinase to the mixed fruit pulp according to 1.65‰ of its mass, and debitterize at 33°C for 5 hours;
[0052] Step 3, add the mixed fruit pulp obtained in step 2 into wine according to 15% of its mass, add deionized water to adjust the alcohol content to 6%, and obtain the fruit wine mixed liquor;
[0053] Step 4: Take 15% volume of the fruit wine mixture to inoculate Acetobacter acetobacter, the inoculum amount is 0.06% of the quality of the fruit wine mixture to be inoculated, ferment at 32°C for 6-8 days to obtain a fermented yeast liquid, monitor the fermented yeast liquid When the acidity of the vinegar ...
Embodiment 3
[0063] A preparation method of dendrobium candidum pomelo fruit vinegar, comprising the following steps:
[0064] Step 1, pulping grapefruit pulp and Dendrobium officinale pulp respectively to obtain grapefruit pulp and Dendrobium officinale pulp, mixing grapefruit pulp and Dendrobium officinale pulp at a mass ratio of 3:1 to obtain mixed pulp;
[0065] Step 2, add naringinase to the mixed pulp according to 2.5‰ of its mass, and debitterize at 38°C for 6 hours;
[0066] Step 3, add the mixed fruit pulp obtained in step 2 into wine according to 18% of its mass, add deionized water to adjust the alcohol content to 7%, and obtain the fruit wine mixed liquor;
[0067] Step 4: Take 15% of the volume of the fruit wine mixture to inoculate Acetobacter acetobacter, the inoculum amount is 0.08% of the quality of the fruit wine mixture to be inoculated, ferment at 35°C for 6-8 days to obtain a fermented yeast liquid, monitor the fermented yeast liquid When the acidity of the vinegar is...
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