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Preparation method of pawpaw-pummelo fruit fermentation beverage

A technology for fermenting beverages and papaya, applied in the direction of bacteria used in food preparation, food science, application, etc., can solve the problem of single fermentation strains, and achieve the effect of simple process, good palatability, and comprehensive nutrition

Inactive Publication Date: 2015-12-30
周金全
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the patent fermentation strain is relatively single

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A preparation method of papaya pomelo fermented beverage, comprising the steps of:

[0024] (1) Pretreatment: collect papaya, remove impurities, peel, dice, weigh 1000g for later use;

[0025] (2) Blanching: Put the diced papaya in 100°C water for 7 seconds, take it out and cool it to room temperature;

[0026] (3) Homogenization: Add 5 times the weight of sterile water to the cooled diced papaya, and use a homogenizer or colloid mill to make the crushed papaya into a homogenate;

[0027] (4) Enzymolysis: Add 0.15% papaya weight pectinase (12000U / g) and 2.0% papaya weight cellulase (100000U / g) to the papaya homogenate, adjust the pH to 6.5, at 55°C Internal stirring for 6h;

[0028] (5) Blending: add 4.0% papaya weight glucose and 10.0% papaya weight grapefruit juice to the enzymatic hydrolyzate obtained in step (3), and stir to dissolve;

[0029] (6) Fermentation: inoculate Lactobacillus plantarum, Lactobacillus acidophilus, and Saccharomyces cerevisiae in the papay...

Embodiment 2

[0032] A preparation method of papaya pomelo fermented beverage, comprising the steps of:

[0033] (1) Pretreatment: collect papaya, remove impurities, peel, dice, weigh 1000g for later use;

[0034] (2) Blanching: Put the diced papaya in 90°C water for 7 seconds, take it out and cool it to room temperature;

[0035] (3) Homogenization: Add 4 times the weight of sterile water to the cooled diced papaya, and use a homogenizer or colloid mill to custom-make the crushed papaya into a homogenate;

[0036] (4) Enzymolysis: Add 0.1% papaya weight pectinase (12000U / g) and 2.0% papaya weight cellulase (100000U / g) to the papaya homogenate, adjust the pH to 6, at 50°C Internal stirring for 5h;

[0037] (5) Blending: add 5.0% papaya weight glucose and 14.0% papaya weight grapefruit juice to the enzymatic hydrolyzate obtained in step (3), and stir to dissolve;

[0038] (6) Fermentation: Inoculate Lactobacillus plantarum, Lactobacillus acidophilus, and Saccharomyces cerevisiae in the pa...

Embodiment 3

[0041] A preparation method of papaya pomelo fermented beverage, comprising the steps of:

[0042] (1) Pretreatment: collect papaya, remove impurities, peel, dice, weigh 1000g for later use;

[0043] (2) Blanching: Put the diced papaya in 95°C water for 7 seconds, then take it out and cool it to room temperature;

[0044] (3) Homogenization: Add 8 times the weight of sterile water to the cooled diced papaya, and use a homogenizer or colloid mill to make the crushed papaya into a homogenate;

[0045] (4) Enzymolysis: Add 2% papaya weight pectinase (12000U / g) and 1.0% papaya weight cellulase (100000U / g) to the papaya homogenate, adjust the pH to 8, at 60°C Internal stirring for 2h;

[0046] (5) Blending: add 3.0% papaya weight glucose and 5.0% papaya weight grapefruit juice to the enzymatic hydrolyzate obtained in step (3), and stir to dissolve;

[0047] (6) Fermentation: inoculate Lactobacillus plantarum, Lactobacillus acidophilus, and Saccharomyces cerevisiae in the papaya ...

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Abstract

The invention relates to a preparation method of a pawpaw-pummelo fruit fermentation beverage, belonging to the technical field of food processing. The preparation method comprises the steps of (1) preprocessing, namely collecting pawpaws, removing impurities, peeling, dicing, and weighing for later use; (2) carrying out homogenation, namely processing diced pawpaw in water with the temperature of 90 DEG C-100 DEG C, taking out the processed diced pawpaw, cooling to room temperature, adding sterile water, grinding to prepare uniform syrup; (3) carrying out enzymolysis, namely adding pectinase accounting for 0.1-2.0wt% of the pawpaws and cellulose accounting for 0.1-2.0wt% of the pawpaws into the uniform syrup obtained in the step (2), adjusting the pH to be 6-8, and stirring for 2-6h at 50-60 DEG C; (4) blending, namely adding glucose and pummelo fruit juice into enzymatic hydrolysate obtained in the step (3), and stirring for dissolving; (5) fermenting, inoculating a leavening agent into a pawpaw blending liquid, and fermenting; and (6) centrifuging a fermented liquid to remove residues, thus obtaining the pawpaw-pummelo fruit fermentation beverage. The pawpaw-pummelo fruit fermentation beverage prepared by the invention has good palatability and comprehensive nutrition.

Description

technical field [0001] The invention relates to a preparation method of papaya pomelo fermented beverage, which belongs to the technical field of food processing. Background technique [0002] Papaya is also called Begonia pear and Tiejiao pear. It is warm in nature and sweet and sour in taste. It is mainly produced in Sichuan, Hubei, Anhui, and Zhejiang, and Xuanzhou papaya in Anhui is the best. Papaya is fragrant and crisp, and has the functions of dehumidification, relaxing tendons, and stomach. The papaya eaten as a fruit is actually papaya, also known as milk melon, pumpkin, and xanthan fruit. Papaya is produced in southern China and Yunnan, and is called papaya, pengsheng melon, and xanthan fruit. The immature ones can be used as vegetables Edible; when ripe, it can be eaten raw as a fruit, and because it has the ability to promote milk, it is suitable for people who are short of milk in parturients, so it is also called "milk melon". The peel is smooth and beautiful...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L2/52
CPCA23L2/382A23L2/52A23V2002/00A23V2400/113A23V2400/169A23V2250/76
Inventor 周金全
Owner 周金全