Preparation method of papaya composite fruit vinegar
A production method and fruit vinegar technology are applied in the production field of papaya compound fruit vinegar, which can solve the problems of difficult cleaning, inability to store papaya and the like, and achieve the effects of being helpful for digestion and rich in nutrients.
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[0014] Example 1 :
[0015] A preparation method of papaya compound fruit vinegar, the specific operation steps are:
[0016] A. Juice preparation: Wash papaya and a little medlar, gorgon and prickly pear with clear water, and squeeze the juice with a juicer;
[0017] B. Inoculation and fermentation: Inoculate dry wine yeast into the fruit juice with an inoculum amount of 200 mg / kg. After fermentation, the wine is squeezed out, and then placed for 3 months to promote the clarification of the juice and improve the quality of acidification; then carry out centrifugal separation and storage Cans to obtain clarified products;
[0018] C. Acidification: The acidification adopts the continuous aerated deep culture fermentation method and the Fring type acidification machine. During operation, a part of the fruit vinegar is regularly removed from the upper part of the fermentation tank, and new raw materials are charged from the bottom;
[0019] D. Aged vinegar: After acidification, pump the ...
Example Embodiment
[0022] Example 2 :
[0023] A preparation method of papaya compound fruit vinegar, the specific operation steps are:
[0024] A. Juice preparation: Wash the papaya and appropriate amount of pecan kernels, ebony and jackfruit with water, and squeeze the juice with a juicer;
[0025] B. Inoculation and fermentation: Inoculate dry wine yeast into the fruit juice with an inoculum amount of 100 mg / kg. After fermentation, the wine is squeezed out and left for 3 months to promote clarification of the juice and improve the quality of acidification; then centrifuge and store it. Cans to obtain clarified products;
[0026] C. Acidification: The acidification adopts the continuous aerated deep culture fermentation method and the Fring type acidification machine. During operation, a part of the fruit vinegar is regularly removed from the upper part of the fermentation tank, and new raw materials are charged from the bottom;
[0027] D. Aged vinegar: After acidification, pump the product into woode...
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