Brewing method of passiflora edulis vinegar

A technology of egg fruit and fruit vinegar, applied in the direction of microorganism-based methods, vinegar preparation, biochemical equipment and methods, etc., can solve the problems of insufficient utilization of raw material nutrients and low utilization rate of raw materials, so as to avoid oxidative discoloration, Effect of improving transparency and improving taste

Inactive Publication Date: 2016-10-12
张俊辉
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, passion fruit is processed into beverages or food such as fruit wine, beverage, fruit vinegar except fresh food, as the patent of application number is 201210533605.8 discloses a kind of production technology of passion fruit vinegar, and it adopts production method to exist Can not make full use of the nutrients of raw materials, resulting in the defect of low utilization rate of raw materials

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A brewing method of egg fruit vinegar, characterized in that, the brewing method adopts the following steps:

[0021] a. Raw material processing: select mature and pest-free egg fruit, wash the screened egg fruit, and then perform steam killing. The steam temperature is 125°C, and the killing time is 5s. After the killing, the egg fruit is chopped and put into a mass fraction of 0.08. % citric acid, 0.06% sodium chloride mixed solution, after soaking for 30min, beating is performed to make egg fruit slurry;

[0022] b. Enzymolysis: Add 0.004 kg of pectinase and 0.003 kg of cellulase to 10 kg of egg fruit slurry, control the temperature at 45 ° C, and control the time for 3 hours. Sterilized by high temperature sterilizer, the feed temperature is 120°C, and the discharge temperature is 45°C;

[0023] c. Alcoholic fermentation: Add 0.05kg of dry yeast and 2.5kg of fructose syrup to 10kg of egg fruit pulp after enzymolysis, activate the dry yeast with warm water and add i...

Embodiment 2

[0031] A brewing method of egg fruit vinegar, characterized in that, the brewing method adopts the following steps:

[0032] a. Raw material processing: select mature and pest-free egg fruit, custard apple, gooseberry, and jujube, and mix 10kg of egg fruit, 2kg of custard apple, 2kg of gooseberry, and 1kg of tomatillo evenly to prepare Mix the raw materials, wash the mixed raw materials, and steam fix them. The steam temperature is 130°C, and the fixation time is 3s. After the mixed raw materials are chopped, add 0.12% citric acid, 0.06% vitamin C, and 0.05% chlorine Sodium chloride mixed solution, beating after soaking for 40min to make egg fruit slurry;

[0033] b. Enzymolysis: Add 0.006 kg of pectinase and 0.005 kg of cellulase to 10 kg of egg fruit slurry, control the temperature at 50 ° C, and control the time for 2 hours. Sterilized by high temperature sterilizer, the feed temperature is 130°C, and the discharge temperature is 35°C;

[0034] c. Alcoholic fermentation: ...

Embodiment 3

[0042] A brewing method of egg fruit vinegar, characterized in that, the brewing method adopts the following steps:

[0043] a. Raw material processing: select mature egg fruit free from diseases and insect pests, wash the screened egg fruit, and then perform steam killing. The mass fraction is 0.08-0.12% citric acid, 0.05-0.06% sodium chloride mixed solution, after soaking for 30-40min, beating is performed to make egg fruit slurry;

[0044] b. Enzymolysis: Add 0.04-0.06% pectinase and 0.03-0.05% cellulase to the egg pulp, control the temperature at 45-50°C, and control the time for 2-3 hours. The decomposed egg fruit slurry is sterilized by an ultra-high temperature sterilizer, the feed temperature is 120-130°C, and the discharge temperature is 35-45°C;

[0045] c. Alcoholic fermentation: Add 0.5-0.8% dry yeast and 25-35% fructose syrup by weight to the enzymatically hydrolyzed egg pulp, activate the dry yeast with warm water and add it to the sugared egg pulp , ferment at a...

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PUM

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Abstract

The invention discloses a brewing method of passiflora edulis vinegar. The passiflora edulis vinegar is brewed through carrying out raw material treatment, enzymatic hydrolysis, alcoholic fermentation, acetic acid fermentation, squeeze filtering, ageing, sterilization, ultrafilter membrane purification and canning on fresh passiflora edulis used as a raw material. Steam enzyme deactivation is adopted to remove the astringency of the fresh passiflora edulis in order to improve the mouthfeel of the passiflora edulis vinegar, a composite color protection agent can avoid oxidation discoloration of the raw material and fully reserves the original color of the passiflora edulis, a composite clarifying agent is adopted after the squeezing filtration to carry out clarification and filtration in order to improve the transparence of the finished passiflora edulis vinegar, and ageing is carried out to improve the mouthfeel of the passiflora edulis vinegar, so the passiflora edulis vinegar has the health effects of maintaining beauty and keeping young, promoting body fluid production and quenching thirst, reducing phlegm and relieving coughs, invigorating blood circulation and strengthening bodies, and delaying ageing.

Description

[0001] [0002] Original application number: 201510248396.6. [0003] Date of original application: May 16, 2015. technical field [0004] The invention relates to a brewing method of edible vinegar, in particular to a brewing method of egg fruit vinegar. Background technique [0005] Pomegranate is a herbaceous vine of the genus Passiflora in the Passiflora family, also known as passion fruit, passion fruit, pomegranate, etc. According to public literature reports, passion fruit is rich in various amino acids, vitamins, carotene and trace elements needed by the human body. The pulp and peel are rich in more than 60 kinds of aromatic components such as pectin, tea polyphenols, B and C vitamins, glucose, and organic acids. At present, passion fruit is processed into beverages or food such as fruit wine, beverage, fruit vinegar except fresh food, as the patent that application number is 201210533605.8 discloses a kind of production technology of passion fruit vinegar, and i...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04A61K36/725A61P17/00A61P1/14A61P39/06A61P11/10A61P11/14C12R1/865
CPCA61K36/185A61K36/33A61K36/428A61K36/72A61K36/725A61K36/81C12J1/04A61K2300/00
Inventor 张俊辉
Owner 张俊辉
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