Production method for red-fleshed kiwifruit ferment liquid
A red kiwifruit and production method technology, applied in the field of enzyme solution preparation and kiwifruit enzyme solution preparation, can solve the problems of high difficulty in preservation of kiwifruit fresh fruit, high sugar and acidity, and achieve the effect of increasing nutrient utilization and reducing damage
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Embodiment 1
[0020] (1) Select fresh red kiwi fruit with good quality, wash and remove the mud, and then crush at high speed to squeeze out the juice;
[0021] (2) Add 3g of pectinase, 1g of cellulase, and 10g of yeast to 10kg of pulp left over from juicing, place it in an incubator at 40°C for 2 days, then take it out and add 8kg of deionized water and stir it thoroughly. Stand still, separate the upper layer to clear the night;
[0022] (3) Add 1 kg of sucrose and 2.5 g of acetic acid bacteria to 5 kg of supernatant, and then add dropwise on the solid wort agar medium, add 0.8 kg dropwise to each kilogram of medium, and cultivate at 30°C for 5 days, then Crush, add 4 kg of deionized water and stir thoroughly, then centrifuge to obtain the supernatant, which is concentrated to 1 / 10 volume to obtain the base liquid;
[0023] (4) Add 0.1kg of base liquid to 10kg of fruit juice, ferment at a constant temperature of 10°C for 10 days, and then sterilize to obtain red kiwi fruit enzyme liquid....
Embodiment 2
[0026] (1) Select fresh red kiwi fruit with good quality, wash and remove the mud, and then crush at high speed to squeeze out the juice;
[0027] (2) Add 5g of pectinase, 2g of cellulase, and 20g of yeast to 10kg of residual pulp, place it in an incubator at 45°C for 1 day, then take it out and add 15kg of deionized water, stir it fully, and let it stand. Separate the upper clear night;
[0028] (3) Add 1.5kg of sucrose and 10g of acetic acid bacteria to 5kg of supernatant, and then add dropwise on the solid wort agar medium, add 0.5kg dropwise to each kilogram of medium, and cultivate at 40°C for 3 days, then Crush, add 5 kg of deionized water and stir thoroughly, then centrifuge to obtain the supernatant, which is concentrated to 1 / 4 volume to obtain the base liquid;
[0029] (4) Add 0.5kg of base solution to 10kg of fruit juice, ferment at a constant temperature of 5°C for 20 days, and then sterilize to obtain the red kiwi fruit enzyme solution.
[0030] The content of f...
Embodiment 3
[0032] (1) Select fresh red kiwi fruit with good quality, wash and remove the mud, and then crush at high speed to squeeze out the juice;
[0033] (2) Add 2g of cellulase and 20g of yeast to 10kg of residual pulp, place in an incubator at 40°C for 6h, then add 5g of pectinase, place in an incubator at 45°C for 36h, then Take out and add 8kg of deionized water and fully stir, let it stand, separate the upper layer and clear the night;
[0034] (3) Add 1.2kg of sucrose and 10g of acetic acid bacteria to 5kg of the upper clear night, and then add dropwise on the solid wort agar medium, add 0.8kg dropwise to each kilogram of medium, and cultivate at 35°C for 4 days, then Crush, add 5 kg of deionized water and stir thoroughly, then centrifuge to obtain the supernatant, which is concentrated to 1 / 5 volume to obtain the base liquid;
[0035] (4) Add 0.5kg of base solution to 10kg of fruit juice, ferment at a constant temperature of 6°C for 12 days, and then sterilize to obtain red k...
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