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Low-acidity fruit juice fermented liquid and preparation method thereof

A fermented liquid and low-acidity technology, applied in food science and other fields, can solve problems such as poor palatability, limited effect, and low market sales, and achieve the effect of simple use, abundant resources, and easy multiplication

Active Publication Date: 2019-10-11
SHANGRI LA WINE CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Biological acid reduction and physical acid reduction have very limited effects on kiwi or citrus fruits, while chemical acid reduction will lead to deterioration of taste and flavor
Therefore, the existing processing technologies for fermented products such as kiwi fruit or citrus wine either maintain the original acidity, have poor palatability, and have little market sales; consumers favor

Method used

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  • Low-acidity fruit juice fermented liquid and preparation method thereof
  • Low-acidity fruit juice fermented liquid and preparation method thereof
  • Low-acidity fruit juice fermented liquid and preparation method thereof

Examples

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preparation example Construction

[0032] Following embodiment relates to the preparation method of low-acidity kiwi fruit or citrus fermented product, comprises the following steps:

[0033] (1) Fermentation: Inoculate kiwifruit or citrus raw materials after pretreatment such as peeling and squeezing, and ferment at constant temperature for 7-10 days, press filter and collect to obtain kiwifruit or citrus fermentation stock solution.

[0034] (2) Clarification: the fermented liquid described in step (1) is obtained by processes such as gumming and filtering to obtain a clarified fermented liquid for subsequent use.

[0035] (3) Activation: Insert the active dry yeast of brewing cerevisiae into the pre-prepared culture medium, carry out constant-temperature fermentation and expansion culture in a continuous ventilation type fermenter, and obtain yeast proliferation liquid, and set aside.

[0036] (4) Separation: After the yeast proliferation liquid described in step (3) is settled by centrifugation, the superna...

Embodiment 1

[0049] The present embodiment provides a kind of preparation method of low-acidity kiwi fruit juice fermented liquid (flow process sees figure 1 ), specifically include the following steps:

[0050] Weigh 100kg of fresh kiwi fruit, after peeling and beating, filter 75kg of kiwi fruit juice with 80-mesh gauze, add 15g of fruit wine active dry yeast, ferment at 24°C for 7 days, and filter through 200-mesh gauze to obtain kiwi fruit fermentation stock solution 58kg, add bentonite 29g and glue down and get 51kg of kiwifruit clarified fermented liquid through plate and frame filter fine filtration, record citric acid content through high performance liquid chromatography (HPLC) and be 15.16g / L (as figure 2 shown), and refrigerated at 8°C for later use.

[0051] Weigh 3.0kg of wort juice, 1.0kg of kiwi fruit fermentation stock solution, add 6.0kg of distilled water and stir well, add 0.10kg of brewing active dry yeast, activate and proliferate at 37°C for 8h, centrifuge at 3500rpm...

Embodiment 2

[0053] The present embodiment provides a kind of preparation method of low-acidity citrus juice fermented liquid (flow process sees figure 1 ), specifically include the following steps:

[0054] Weigh 100kg of fresh citrus fruit, after peeling and beating, filter 68kg of citrus juice with 80-mesh gauze, insert 6.8g of freeze-dried active lactic acid bacteria, ferment at 34°C for 10 days, and filter through 200-mesh gauze to obtain citrus fermentation Stock solution 60kg, after leaving standstill 48h at 4 DEG C, obtain clarification fermented liquid 54kg through plate and frame filter fine filtration, record citric acid content through high performance liquid chromatography and be 18.07g / L (as image 3 shown), and refrigerated at 8°C for later use.

[0055] Weigh 3.5kg of wort juice, 0.5kg of fermentation stock solution, add 6.0kg of distilled water and stir well, then add 0.20kg of active dry yeast for brewing wine, activate and proliferate at 37°C for 8h, centrifuge at 3500r...

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Abstract

The invention provides a method for preparing a low-acidity fruit juice fermented liquid, which comprises the step of adding yeast sedimentation liquid to the clarified fruit juice fermented liquid to be acid-reduced for the first time to reduce acidity to prepare a first-time acid-reduced fermented liquid and adding the obtained primary acid-reduced fermented liquid Add the yeast sedimentation liquid again to carry out the step of reducing acid again. Compared with the prior art, it has the following beneficial effects: (1) It will neither bring changes in flavor substances nor increase the risk of storage stability. (2) When yeast cells balance the internal and external osmotic pressure, the adsorption competition of citric acid and other organic acids is relatively large, and the adsorption effect on kiwifruit and citrus fermentation broth is obvious. (3) After the yeast cells absorb organic acids, they can be reused after washing, releasing, and regenerating, and Saccharomyces cerevisiae is also rich in resources, easy to proliferate, easy to use, etc., so that this technology can be applied in actual production.

Description

technical field [0001] The invention relates to the processing of kiwifruit or citrus fermented products, in particular to a low-acidity fruit juice fermented liquid and a preparation method thereof, in particular to products such as low-acidity kiwifruit or citrus fermented wine and lactic acid bacteria fermented liquid. Background technique [0002] Kiwifruit and citrus, as common bulk fruits in my country, are not only rich in nutrition and loved by consumers, but also have large cultivation area and output. China's kiwifruit resources are extremely rich, distributed in more than 20 provinces (autonomous regions). As of 2013, my country's kiwifruit output reached 1.124 million tons, the planting area has leapt to the first in the world, and the annual output ranks fourth in the world. China is also the world's largest citrus producer. As of 2011, my country's citrus cultivation area reached 228.83×10 4 hm 2 , with a total output of 29.44 million tons. Kiwi is known as ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/38A23L2/70
CPCA23L2/382A23L2/70A23V2002/00A23V2200/06A23V2250/76
Inventor 李二虎钟武曹雪丹潘思轶
Owner SHANGRI LA WINE CO LTD
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