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Preparing technology for dragon fruit vinegar

A preparation process, technology of dragon fruit, applied in the field of preparation process of dragon fruit vinegar, can solve problems such as poor taste and waste, achieve the effects of reducing production costs, paying for taste, and improving human immunity

Inactive Publication Date: 2015-12-16
GUANGXI ZHUANGJINJIAYUAN AGRI TECH DEV CO LTD
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  • Abstract
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  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] But people generally only eat pitaya pulp in the daily eating process, and discard the pitaya peel that is rich in multiple nutritive values ​​such as anthocyanins, cause very big waste, and, even know the place of the nutritive value of pitaya peel, because directly Edible taste is not good enough, therefore, the applicant of the present invention has prepared a kind of pitaya vinegar for the whole fruit of pitaya, so that the whole nutrition of pitaya can be extracted and retained as much as possible in fruit vinegar fermentation process, and its Produce a fruit vinegar drink with beautiful color, suitable acidity and good flavor

Method used

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  • Preparing technology for dragon fruit vinegar

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Embodiment Construction

[0034] The present invention will be further described in detail below in conjunction with the embodiments, so that those skilled in the art can implement it with reference to the description.

[0035] A kind of preparation technology of dragon fruit vinegar is characterized in that, comprises the following steps:

[0036] Step 1. Choose fresh dragon fruit and grapefruit fruit that are more than eight mature, free from rot, mildew, and free from diseases and insect pests as raw materials, and set aside;

[0037] Step 2, removing relevant impurities from the dragon fruit fruit and grapefruit fruit and cleaning them for later use;

[0038]Wherein, removing impurity refers to the redundant stem part and the dry peel part on the pitaya peel, the peel is cleaned to remove the floating soil on the surface, and the grapefruit and pitaya are soaked in salt water containing 0.5-1% salt for 20 -30 minutes, for simple sterilization and removal of fruit wax, which is convenient for enzym...

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Abstract

The invention relates to a preparing technology for dragon fruit vinegar, and belongs to the technical field of fruit vinegar production. According to the preparing technology, different portions of dragon fruits and whole grapefruits are respectively smashed in cooperation with the processes such as enzymolysis, alcoholic fermentation and acetic fermentation, nutritional ingredients in the dragon fruits and the grapefruits are sufficiently dissolved while the dragon fruit vinegar is obtained, and therefore the obtained dragon fruit vinegar is mellow, sweet and soft in taste, strong in fragrance and long in taste and conforms to enjoying of different-sex and different-level persons in the society. The dragon fruit vinegar is rich in various elements necessary for the human body, improves the immunity of the human body, and is a healthy nutrient beverage.

Description

technical field [0001] The invention belongs to the technical field of fruit vinegar production, in particular to a preparation process of dragon fruit vinegar. Background technique [0002] Dragon fruit not only tastes sweet, but also has high nutritional value. It combines the advantages of fruits, flower buds, vegetables, and medicine. Not only is it rich in nutrition and unique in function, it has few pests and diseases, and it can grow normally without using any pesticides. Therefore, dragon fruit is a kind of green, environmental protection fruit and the health-care nutritious food with certain curative effect. Every 100 grams of pitaya pulp contains 83.75 grams of water, 0.34 grams of ash, 0.17 grams of crude fat, 0.62 grams of crude protein, 1.21 grams of crude fiber, 13.91 grams of carbohydrates, 59.65 kcal of calories, 1.62 grams of dietary fiber, and vitamin C5 .22 mg, fructose 2.83 g, glucose 7.83 g, calcium 6.3-8.8 mg, phosphorus 30.2-36.1 mg, iron 0.55-0.65 m...

Claims

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Application Information

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IPC IPC(8): C12J1/04C12J1/08
Inventor 陈洁
Owner GUANGXI ZHUANGJINJIAYUAN AGRI TECH DEV CO LTD
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