Tangerine healthcare fruit vinegar and preparation method thereof

A technology for citrus and fruit vinegar is applied in the processing field of citrus fruit vinegar, which can solve the problems of low production cost, high yield, interference of aroma components of fruit vinegar, etc., so as to speed up fermentation, ensure air permeability, strengthen nutrition and scent effect

Active Publication Date: 2016-01-20
ZHEJIANG CITRUS RES INST +1
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  • Abstract
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  • Claims
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AI Technical Summary

Problems solved by technology

However, the production cycle of liquid fermentation is short, the yield is high, and the production cost is relatively low, but the taste and quality of the finished vinegar are inferior to those of solid state fermentation.
[0005] At present, the solid-state fermentation medium of fruit vinegar is mostly rice husk, bran, etc., although its

Method used

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  • Tangerine healthcare fruit vinegar and preparation method thereof

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Effect test

Embodiment 1

[0035] 1. Beating

[0036] Take 1000 kg of Ou mandarin fruit and peel them manually to get 310 kg of peel and 690 kg of pulp. The pulp is beaten with a screw beater to obtain 535 kg of pulp and 155 kg of seed and pomace mixture.

[0037] 2. Alcoholic fermentation

[0038] Weigh 250 grams of 100,000 U / g pectinase, add it to the fruit pulp, heat to 45-50°C, enzymatically hydrolyze for 30 minutes, cool down the fruit pulp to 25°C after enzymatic hydrolysis, add an appropriate amount of fruit wine dry yeast, and ferment the fruit pulp Become wine mash with alcohol content ≥ 6 degrees.

[0039] 3. Preparation of fermentation medium

[0040] Soak the Ou mandarin peel obtained in step 1 in 600 kg of 0.5% calcium chloride solution for 5 hours, drain it, and press it into 2mm-diameter granules with a roller press. Moisture and essential oil, the obtained pericarp crumbs are filled in the solid layer of the double-layer acetic acid fermenter.

[0041] 4. Acetic fermentation

[004...

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Abstract

The invention relates to tangerine healthcare fruit vinegar and a preparation method thereof. The tangerine healthcare fruit vinegar is prepared from, by weight, 92.7%-98.15% of original tangerine pulp, 0.05%-0.1% of yeast powder, 0.1%-0.3% of rhizoma polygonatum decoction pieces, 0.2%-0.5% of hawthorn decoction pieces and 1.5%-6.4% of water. The sum of the percentages of the components is 100%. The solid fermentation method is adopted, and an adopted fermentation medium is calcified tangerine peel disintegrated residues. The prepared tangerine fruit vinegar has the special fragrance of tangerine fruits, and the special taste of the tangerine fruit vinegar is guaranteed. Meanwhile, rhizoma polygonatum, hawthorns and other traditional Chinese medicinal materials with the medical and edible dual purposes are added, and the healthcare functions of preventing diabetes, aiding digestion and the like are enhanced.

Description

technical field [0001] The invention relates to the processing of fruit vinegar, especially the processing of citrus fruit vinegar. Background technique [0002] Ou tangerine is a characteristic citrus variety in Wenzhou, Zhejiang, and one of the famous citrus varieties in my country. Wenzhou folks believe that citrus has the functions of clearing away fire and soothing the liver, harmonizing the stomach and eliminating food, cooling and detoxifying. Modern studies have shown that Ou mandarin fruit is rich in flavonoids and limonoids. Clinical experiments have shown that Ou mandarin has the effects of lowering blood pressure, cooling, hypoxia resistance, anti-oxidation, increasing coronary blood flow and lowering blood sugar. [0003] In addition to being eaten fresh, Ou tangerines can also be processed into candied fruit, beverages, fruit wine, fruit vinegar and other products. In recent years, with the improvement of people's awareness of health care, Ou tangerine fruit ...

Claims

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Application Information

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IPC IPC(8): C12J1/02
Inventor 方修贵南云曹雪丹朱伟进赵凯
Owner ZHEJIANG CITRUS RES INST
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