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Four-stage three-step fermentation method

A three-step fermentation and stage technology, applied in confectionary, confectionery industry, food science, etc., to achieve the effect of facilitating commercial flow, facilitating storage and transportation, and long shelf life

Inactive Publication Date: 2017-03-22
俞玉弟 +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Most of the foods in the prior art, if they want to be preserved for a long time, most of them will go through antiseptic treatment. As people pay more and more attention to health, the use of preservatives has become more and more cautious. This also requires us to seek a healthy and safe way to deal with

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] The four-stage three-step fermentation method provided by the present embodiment comprises the following steps:

[0027] Step 1: Select lemons. The selection criteria are as follows: lemons are large in size, thick in skin, and 6 to 7 times ripe. Wash the lemons and drain, then slice to obtain embryo slices with a uniform thickness of 0.8-1cm; stir the embryo slices and white sugar evenly, and the weight ratio of the embryo slices and white sugar when stirring is 2:1; then put the embryo slices into Put it into a fermentation container; then leave it for a period of time until the germ slices begin to soften, and step one is over. This process lasts about 0.5 to 2 months.

[0028] In step 1, lemons are initially fermented in a fermentation container, mainly by yeast facultative aerobic fermentation, which promotes the softening of the embryonic slices, and the next stage of the process can be entered after the embryonic slices are softened.

[0029] Step 2, take the s...

Embodiment 2

[0042] The four-stage three-step fermentation method provided by the invention comprises the following steps:

[0043] Step 1: Pick lemons, wash and drain the lemons, then slice to obtain embryonic slices with uniform thickness; stir the embryonic slices with white sugar evenly, the weight ratio of embryonic slices and white sugar is 3:1; then mix the embryonic slices with white sugar Granulated sugar is loaded into the fermentation vessel.

[0044] Like the difference in ambient temperature, the duration is about half a month to two months. After the juice comes out, combined with turning over the tank, it is necessary to turn over the embryo slices, that is, take out all the germ slices in the fermentation container, and then place them in the fermentation tank before The embryo sheet on the top of the container body is placed on the bottom of the fermentation container, and the embryo sheet previously positioned at the bottom of the fermentation container body is placed on ...

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Abstract

The invention provides a four-stage three-step fermentation method and belongs to the field of agro-product processing. The four-stage three-step fermentation method comprises the steps that a material is selected, washed, drained, sliced, evenly stirred with sugar and then charged into a fermentation container till blank slices start to soften; 2, the blank slices are taken out, subjected to seed removal and draining, evenly stirred with sugar and charged into the fermentation container, and the blank slice on the uppermost layer is covered with sugar till the shrinking phenomenon occurs to the blank slices; 3, operation of the front stage in the step 2 is repeated, and juice in the step 2 is processed and poured into the fermentation container till the blank slice on the top layer is covered with the juice, and the cortexes of the blank slices are transparent; and 4, operation of the front stage in the step 2 is repeated, the juice in the step 3 is processed and then supplemented into the fermentation container till the liquid level is flush with the blank slices, and the blank slice on the uppermost layer is covered with sugar till the cortexes of the blank slices are solid and semitransparent. According to the four-stage three-step fermentation method, lemons can be subjected to deep processing, and products which can be stored for a long time without being added with artificial preservatives are obtained.

Description

technical field [0001] The invention relates to the technical field of agricultural product processing, in particular to a four-stage three-step fermentation method. Background technique [0002] Background one: [0003] Lemon, Rutaceae citrus plant, also known as lemon fruit, foreign lemon, mother fruit and so on. The lemon fruit is oval or ovoid, with a thick, usually rough, lemon-yellow rind, and the juice is sour to very sour. Lemon is rich in citric acid, so it is known as "citric acid warehouse". In addition, lemon is rich in vitamin C and has high nutritional value. Its fruit is juicy, crispy and has a strong aroma. However, its taste is very sour, so it can only be used as a top-grade seasoning to prepare beverages and dishes. Because of its strong aroma, it can also be used to make cosmetics and medicines. At that time the market in the aforementioned sectors was relatively small, therefore, the actual demand for lemons was not high. [0004] Lemons can grow in...

Claims

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Application Information

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IPC IPC(8): A23G3/48A23F3/34A23L19/00
CPCA23G3/48A23F3/34
Inventor 俞玉弟
Owner 俞玉弟