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Broken rice grapefruit fruit vinegar beverage processing technology

A processing technology and technology of fruit vinegar beverage, which is applied in the field of processing technology of crushed rice and pomelo fruit vinegar beverage, can solve the problems of high processing cost and poor flavor, achieve the effect of refreshing flavor and improving economic and social benefits

Inactive Publication Date: 2016-06-22
GUANGXI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the processing cost of the existing huyou fruit vinegar drinks on the market is relatively high, and the flavor is not good, and there is still room for development and improvement

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] (1) Washing rice and steaming rice: get 300 parts by weight of broken rice, remove foreign matter in the broken rice, and wash the rice until the water dripped out is not cloudy, then steam the broken rice and spread it cool, add 80 parts by weight of water, to add moisture and smooth the surface of the broken rice;

[0023] (2) Mixing koji: when the temperature of the broken rice drops below 30°C, add 1 part by weight of sweet wine koji powder mixed with koji, so that the broken rice and sweet wine koji powder are fully mixed;

[0024] (3) Fermentation of broken rice: ferment the mixed broken rice at 28° C. for 2 days to make wine and produce sugar, and obtain broken rice liqueur;

[0025] (4) Juicing of pomelo: get pomelo fruit, peel it to remove the capsule and squeeze the juice and filter to obtain pomelo juice;

[0026] (5) Adjust the sugar content: take 500 parts by weight of pomelo juice and add 30 parts by weight of broken rice liqueur to adjust the sugar conte...

Embodiment 2

[0032] (1) Washing rice and steaming rice: get 400 parts by weight of broken rice, remove foreign matter in the broken rice, and wash the rice until the water dripped out is not cloudy, then steam the broken rice and spread it cool, add 120 parts by weight of water, to add moisture and smooth the surface of the broken rice;

[0033] (2) Mixing koji: when the temperature of the broken rice drops below 30°C, add 3 parts by weight of sweet wine koji powder mixed koji, so that the broken rice and sweet wine koji powder are fully mixed;

[0034] (3) Fermentation of broken rice: ferment the mixed broken rice at a temperature of 28-32° C. for 4 days to make wine and produce sugar, and obtain broken rice liqueur;

[0035] (4) Juicing of pomelo: get pomelo fruit, peel it to remove the capsule and squeeze the juice and filter to obtain pomelo juice;

[0036] (5) Adjust the sugar content: take 500 parts by weight of pomelo juice and add 50 parts by weight of broken rice liqueur to adjus...

Embodiment 3

[0042](1) Washing rice and steaming rice: get 350 parts by weight of broken rice, remove foreign matter in the broken rice, and wash the rice until the water dripped out is not cloudy, then steam the broken rice and spread it cool, add 100 parts by weight of water, to add moisture and smooth the surface of the broken rice;

[0043] (2) Mixing koji: when the temperature of the broken rice drops below 30°C, add 2 parts by weight of sweet wine koji powder to mix the koji, so that the broken rice and sweet wine koji powder are fully mixed;

[0044] (3) Fermentation of broken rice: ferment the mixed broken rice at a temperature of 28-32° C. for 3 days to make wine and produce sugar, and obtain broken rice liqueur;

[0045] (4) Juicing of pomelo: get pomelo fruit, peel it to remove the capsule and squeeze the juice and filter to obtain pomelo juice;

[0046] (5) Adjust the sugar content: take 500 parts by weight of pomelo juice and add 35 parts by weight of broken rice liqueur to a...

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PUM

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Abstract

The present invention discloses a broken rice grapefruit fruit vinegar beverage processing technology belonging to the technical field of fruit beverage processing. The broken rice grapefruit fruit vinegar beverage processing technology comprises the process steps of washing rice and steaming the rice, mixing with yeast, fermenting broken rice, juicing grapefruit, regulating sugar degree, performing alcoholic fermentation, performing acetic acid fermentation, blending, standing for precipitation, and then like. The broken rice and fresh grapefruit are used as raw materials, and low-alcohol high-sugar broken rice wine is used for regulation of sugar to replace the traditional process of regulation of sugar for production of a broken rice grapefruit fruit vinegar beverage. The obtained broken rice grapefruit fruit vinegar beverage has fresh, full and rich flavor, has both vinegar flavor and grapefruit fruit flavor, provide a new way for effective use of grapefruit resources, and improves the economic and social benefits of grapefruit industry.

Description

technical field [0001] The invention relates to the technical field of fruit beverage processing, in particular to a processing technology of a broken rice grapefruit vinegar beverage. Background technique [0002] Huyou is the dominant local characteristic variety of citrus in Zhejiang Province. It is also the first fruit in Zhejiang Province to be protected by the National Geographical Indication Product. It is a precious characteristic citrus resource in my country. Research has found that Changshan Huyou, like grapefruit and Ganxia abroad, is a citrus variety formed by repeated natural hybridization of sweet orange and pomelo, which has unique physiological activity and flavor. Huyou fruit is not only rich in nutrition, but also has high storage resistance, so it is very suitable for processing. However, due to the high content of naringin and limonine in the peel and pulp, the bitter taste is obvious, and the consumption range is limited. At present, Huyou-related pro...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L1/105A23L1/29
Inventor 黄承信
Owner GUANGXI UNIV
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